RSA Ireland Certification cheat sheet

Intoxicating Liquor Act 2003 is the principal consolidation of Irish licensing law; it repeals and replaces most of the Intoxicating Liquor Act 1988.

Licensing applications are made to the District Court; a Certificate of Registration is required before a Revenue licence and excise duty can be obtained.

A new on-licence applicant generally must advertise the application in a newspaper circulating in the locality and display notice at the premises for a statutory period before the court hearing.

Objections to a licence may be lodged by the Garda Síochána, the local authority, or residents or owners of property in the vicinity who are affected.

The Fire Officer and Building Control may be consulted on fire safety and structural compliance before a licence is granted or renewed.

A licence must be renewed annually; failure to renew in time can result in trading without a valid licence.

Selling alcohol without a licence is an offence under the Intoxicating Liquor Acts and carries penalties including fines and possible imprisonment.

The District Court may attach conditions to a licence and may refuse, suspend, or revoke a licence where grounds exist.

Ethanol is a central nervous system depressant; its effects include impaired judgement, slowed reaction time, loss of coordination, and disinhibition.

A standard drink in Ireland is defined as containing 10 grams of pure alcohol, the amount used for public health guidance.

Blood alcohol concentration (BAC) rises with the amount consumed and falls roughly linearly over time; the body eliminates alcohol at about one standard drink per hour for many adults.

Food slows absorption of alcohol but does not prevent intoxication; carbonated mixers can speed absorption.

Alcohol is metabolised mainly in the liver; the liver processes a limited amount per hour regardless of coffee, cold showers, or food.

Responsible service includes measuring spirits, using standard measures, and avoiding promotions that encourage rapid or excessive consumption.

Serving alcohol to a person who is already intoxicated is an offence; staff must monitor consumption and intervene early.

Drink-driving limits in Ireland are 50 mg/100 ml blood (20 mg for learner, novice, and professional drivers), so staff should be alert to customers who may be driving.

Common signs of intoxication include slurred speech, unsteady gait, bloodshot eyes, loud or aggressive behaviour, and loss of coordination.

Behavioural indicators include over-familiarity, exaggerated emotion, repetitive conversation, and difficulty handling money or a phone.

Physical indicators include flushed face, drowsiness, vomiting, and loss of consciousness; vomiting or unconsciousness require urgent attention.

Staff should use a consistent assessment: observe, listen, and note changes in speech, movement, and behaviour over time.

A person who is asleep or unresponsive must never be left alone; place in the recovery position and call emergency services if needed.

Intoxication assessment is not a diagnosis; staff should err on the side of caution and refuse further service when in doubt.

Record refusals and incidents in the premises' incident log for legal and insurance purposes.

Do not serve further alcohol to an intoxicated person; offer water, food, and assistance with safe transport.

The legal age for purchasing and consuming alcohol in Ireland is 18 years.

It is an offence to sell or supply alcohol to a person under 18, and to purchase alcohol on behalf of a minor.

Acceptable proof of age includes a passport, driving licence, age card issued by the Garda National Age Card Office, and other official photo ID.

The Garda National Age Card is available to persons aged 18 and over and is a recognised form of age identification.

Staff should check ID whenever a customer appears young or when there is any doubt; a challenge-25 style policy is common practice.

A person who appears under 18 and cannot produce valid ID must be refused service.

Minors found on licensed premises may lead to enforcement action against the licence holder; staff should ensure minors do not consume alcohol on the premises.

Serving alcohol to a minor is an offence with penalties for the server and the licence holder.

Refusal should be calm, polite, and firm; state the reason briefly without argument or judgement.

Use non-confrontational body language: keep distance, avoid touching the customer, and stand at an angle rather than face-to-face.

Offer alternatives such as water, food, or a soft drink to de-escalate the situation.

Do not negotiate repeatedly; once a refusal is made, it should be maintained consistently by all staff.

If a customer becomes aggressive, disengage, call for backup from colleagues or security, and involve the Gardaí if there is a risk to safety.

Record the refusal and any incident in the premises' log, including time, description, and action taken.

Communication between staff (handover, code words) helps ensure a refused customer is not served by another staff member.

Refusal of service is a legal and professional obligation; staff should not fear criticism for refusing service appropriately.

Licence holders owe a duty of care to customers, staff, and the public on and around the premises.

Fire safety requirements include clear escape routes, maintained fire extinguishers, emergency lighting, and staff trained in evacuation procedures.

Occupancy limits set by the fire authority must not be exceeded; overcrowding is a safety and licensing risk.

Slips, trips, and falls are common risks in licensed premises; spillages should be cleaned promptly and walkways kept clear.

Glassware should be checked for chips and cracks and removed from service to prevent injury.

Staff should be trained in first aid, fire safety, and emergency procedures, and know how to summon emergency services.

Serving intoxicated customers increases the risk of injury and liability; responsible service is part of the duty of care.

Incident and accident records should be maintained and reviewed to identify and reduce risks.