RSA Ireland Certification key terms

Irish statute that sets out opening hours, permitted trading times, and many of the rules on selling and supplying alcohol, including restrictions on promotions and late-night sales.

Irish law that amended earlier licensing rules, introducing changes to opening hours, structural separation requirements in mixed premises, and tighter controls on the supply of alcohol to young people.

Recent Irish legislation extending and reforming licensing arrangements, including changes to opening hours and application processes; candidates should check current commencement status before relying on it in practice.

Formal authorisation granted by a court or authority allowing a named holder to sell alcohol on specified premises, subject to conditions, renewal, and possible revocation.

The person or business named on the licence who is legally responsible for the premises and for compliance with licensing law, even when staff are serving.

The legally allowed times during which alcohol may be sold or supplied on a licensed premises; selling outside these times is an offence and may lead to prosecution or licence review.

Physical division required in certain mixed premises, such as supermarkets or petrol stations, so the alcohol area can be closed off outside permitted hours while the rest of the business stays open.

A standardised identity card issued to people aged 18 and over in Ireland, widely accepted as proof of age in licensed premises and off-licences.

The process of checking a customer's identification to confirm they meet the minimum legal age before alcohol is sold or supplied to them.

Documents a premises may rely on to prove age, typically a passport, driving licence, or Garda age card; other documents should be treated with caution and may be refused.

The age, 18 in Ireland, at which a person may lawfully buy or be supplied with alcohol in a licensed premises or off-licence.

Buying alcohol on behalf of a person who is underage or otherwise not entitled to it; it is an offence for the buyer and should be refused by staff.

A state in which alcohol or another substance has impaired a person's judgement, coordination, speech, or behaviour to a noticeable degree.

Observable indicators such as slurred speech, unsteady balance, bloodshot eyes, loud or aggressive behaviour, or drowsiness that suggest a person has consumed too much alcohol.

The offence of serving or permitting a person who is already drunk to remain on licensed premises or to be supplied with more alcohol.

Declining to sell or supply alcohol to a customer, for example because they are underage, intoxicated, or buying for someone else, and doing so calmly and consistently.

Techniques for preventing, de-escalating, and safely resolving disputes with customers, including calm communication, clear explanations, and calling for support when needed.

A set of verbal and non-verbal approaches, such as lowering voice tone, keeping distance, and offering alternatives, used to reduce tension before a situation becomes violent.

The minimum level of physical intervention permitted by law to protect people or property; staff should only use it as a last resort and must be able to justify it.

The legal and ethical obligation of a premises and its staff to take reasonable steps to protect the health, safety, and wellbeing of customers, staff, and others affected by the business.

A structured review of hazards and controls in a premises, such as overcrowding, slips, or aggressive behaviour, used to plan how risks will be prevented or reduced.

A written document required under health and safety law setting out how a business manages health and safety, including responsibilities, hazards, and emergency procedures.

Planned actions for situations such as fire, evacuation, medical emergency, or serious disorder, including roles, alarm signals, exits, and assembly points.

A measure used to express alcohol content, with one standard drink in Ireland containing about 10 grams of pure alcohol, helping staff and customers understand consumption.

The percentage of alcohol in a drink, shown on labels; it lets staff estimate how strong a product is and how much a customer has consumed.

Serving alcohol in a way that reduces harm, such as monitoring customers, offering water and food, refusing service when needed, and promoting safe transport home.

Drinking a large amount of alcohol in a short period with the intention of getting drunk, which raises the risk of injury, violence, and acute health harm.

Legal limits on advertising, pricing, and promotions in licensed premises, such as bans on happy hours and on promotions encouraging excessive drinking.

Selling or supplying alcohol to a person below the minimum legal age, which is an offence for the seller and can result in prosecution, fines, or loss of licence.

The limited and rarely successful argument that a person was too drunk to form the intent required for an offence; it does not excuse serving drunk customers.

A written record of events such as refusals, ejections, injuries, or seizures, kept to support legal compliance, staff safety, and later review of what happened.

The specific building or area named on a licence where alcohol may be sold; sales elsewhere, or outside the licensed area, are not permitted.

A premises-level policy describing how staff will identify, monitor, and respond to intoxicated customers, including when to refuse service and how to arrange safe departure.

Arranging or encouraging a safe way for a customer to get home, such as a taxi or a sober companion, especially when they have been refused service or appear vulnerable.

A person at greater risk of harm, for example someone who is very intoxicated, alone, distressed, or appears to be buying alcohol under pressure from others.