Prevention of Intoxication

Responsible service of AlcoholRSA staff will find that their work is more pleasant without the intoxicated customer. Therefore, licensees should be aware that their premises would be more attractive, profitable and they may have lower staff turnover if they avoid problems caused by intoxicated customers. Not only is the prevention of intoxication a part of mandatory responsible hospitality practices, it makes for a more pleasant environment for all.

Preventing intoxication is important, but also quite tricky, when dealing with patrons face-to-face. Some basic strategies for preventing intoxication include:

  • Avoiding inappropriate promotions

  • Adopting a house policy on serving strategies and the refusal of service

  • Training staff regularly

  • Providing safe transport alternatives

  • Having communication plans in place.

These strategies will not only lay foundations for successfully preventing intoxication, these also help provide RSA staff with the tools they need to confidently serve alcohol responsibly.

Alongside the basic tools with staff and venue standards, there are also some more direct ways of preventing intoxication, such as:

  • Promoting low and non-alcoholic drinks

  • Offer water

  • Have food available

  • Create a house policy around serving strategies and refusal of service.

Remember: it is the responsibility of the licensee and venue management to create a low risk environment, by implementing policies around the prevention of intoxication and underage drinking, and working with their RSA staff to ensure that this occurs.