Alcohol and Desserts: Does it increase intoxication?

I work at a restaurant and the night was wrapping up. Our new manager in training and I were having a conversation about a table. He declared that the table with a couple, had drank too much beer, and were drunk. I didn’t agree with that observation, but in jest said, “If that’s the case, give them some dessert so that they can somewhat sober up. The idea being from my perspective, the extra time spent eating, and the liver metabolizing the alcohol, in theory, buys time to prevent them from leaving at a higher intoxicated level. (Desserts in mind are high carb desserts like fried mini donuts, but we do have cakes, cheesecake, and cookie skillets with ice cream, and apple crisp with ice cream)

He then went into this whole thing about how offering dessert is a bad idea, because the sugar would make them MORE intoxicated because of how alcohol and sugar react together in the digestive tract. Suggesting that the fermentation process essentially would continue…. (?) He used Whiskey as an example and how adding more water and more sugar increases the alcohol content in the whiskey process… (?)

I felt he was talking about alcohol the same way Steve Carell in 40 Year Old Virgin was talking about breasts and sandbags.

So I thought I’d turn to reddit to see if wiser minds could perhaps shine a light on this. I think dude lacks restaurant experience, alcohol experience as well perhaps… I asked for a double rum and diet coke, and he didn’t really know how to make it… He was going to serve the diet coke on the side.

So… Does mixing alcohol and dessert/ice cream get you intoxicated more, faster, or both?

I think buddy is stupid. But I could be wrong