Unit of competency Outline
Date retreived
22/07/2026 5:00 AM AWST
22/07/2026 5:00 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide responsible service of alcohol
Provide responsible service of alcohol
Unit of competency
National Code
SITHFAB009A
SITHFAB009A
State Code
S6390
S6390
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
22/10/2008
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol and to satisfy the requirements for responsible sale and service of alcohol (RSA) under state or territory legislation. A harm minimisation approach is central to compliance with liquor licensing legislation which, across all Australian States and Territories, imposes obligations on all licensed venues to participate in the management of public safety through the responsible sale and service of alcohol. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities may require candidates to complete a bridging course to address these specific differences.All persons undertaking training as part of a national qualification that includes the sale and service of alcohol must complete this unit. Under differing state and territory legislation it is a required unit only for certain nominated personnel operating in licensed premises.
Notes
Elements and Performance Criteria
1 Sell or serve alcohol responsibly.
- 1.1 Sell or serve alcohol according to provisions of relevant state or territory legislation, licensing requirements and responsible service of alcohol principles.
- 1.2 Provide accurate information to customers on alcoholic beverages according to enterprise or house policy and government legislation, including types, strengths, standard drinks and the alcoholic percentages of a range of frequently sold alcoholic beverages.
- 1.3 Assist customers with information on the range of non-alcoholic beverages available for purchase.
- 1.4 Identify issues related to the sale and service of alcohol to different types of customers, especially those at risk, and incorporate them into sales or service.
2 Assist customers to drink within appropriate limits.
- 2.1 Prepare and serve standard drinks or samples according to industry requirements.
- 2.2 Encourage customers courteously and diplomatically to drink within appropriate limits.
- 2.3 Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action.
- 2.4 Monitor emotional and physical state of patrons for signs of intoxication and ill effects of illicit or other drug usage.
- 2.5 Where appropriate, offer food and non-alcoholic beverages.
- 2.6 Politely decline requests for alcohol to be dispensed in a manner that is irresponsible, or which encourages the rapid or excessive consumption of alcohol, and advise customers of the reasons for the refusal.
3 Assess alcohol-affected customers and identify customers to whom sale or service must be refused.
- 3.1 Assess intoxication levels of customers using a number of methods, including observing changes in behaviour, observing emotional and physical state of customers, monitoring noise levels and monitoring drink purchases.
- 3.2 When assessing intoxication, take into account factors that may affect individual responses to alcohol.
- 3.3 Identify customers to whom sale or service must be refused according to state and territory legislation, including minors, those purchasing on behalf of minors, intoxicated persons, and persons affected by the consumption of illicit and other drugs.
- 3.4 Where appropriate, request and obtain acceptable proof of age prior to sale or service.
4 Refuse to provide alcohol.
- 4.1 Refuse service in a polite manner and state reasons for the refusal.
- 4.2 Speak to intoxicated customers in a suitable and consistent manner, minimising confrontation and arguments and pointing out signage where relevant.
- 4.3 Provide appropriate assistance to customers when refusing service.
- 4.4 Where appropriate, give patrons a verbal warning and ask them to leave the premises according to enterprise or house requirements, the specific situation and provisions of state or territory legislation and regulations.
- 4.5 Use appropriate communication and conflict resolution skills in handling difficult situations.
- 4.6 Refer difficult situations beyond the scope of individual responsibility to the appropriate person.
- 4.7 Promptly identify situations that pose a threat to the safety or security of colleagues, customers or property, and seek assistance from appropriate colleagues according to enterprise policy.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Accurate information may be provided to customers:
verbally
by use of mandatory signage
by use of fact sheets and advertising material that comply with legislative requirements.
Issues related to the sale and service of alcohol may include:
familiarity with specific customers
physical stature
demeanour and mood
social context
perceived health status
perceived effects of illicit and other drug usage.
Different types of customers, especially those at risk may include:
young customers
women
minors
Aboriginal and Torres Strait Islanders
people from non-English speaking backgrounds
people affected by the consumption of illicit and other drugs.
Standard drinks or samples should be measured using:
appropriate nip measures
electronic dispensing and measuring devices
appropriately sized sample glasses.
Samples may include tastings of any item for sale in a:
retail liquor outlet
winery
brewery
distillery
hospitality venue.
Erratic drinking patterns may include:
mixing a wide range of drink types
drinking quickly and asking for more immediately
ordering more than one drink for self-consumption
mixing alcohol consumption with consumption of prescription or illicit drugs
consistently returning to the tasting site to request more samples
ordering multiple samples
ordering large samples
ordering 'triple shots' or extra large drinks.
Examples of requests for drinks to be dispensed in a manner that is irresponsible, or which encourages the rapid or excessive consumption of liquor may include:
test tubes
yard glasses
laybacks
jugs of spirits and mixers
shooters
rocket fuel
large samples
multiple samples for self-consumption.
Changes in behaviour may involve the customer becoming:
quarrelsome
disorderly
aggressive
violent.
Factors that may affect individual responses to alcohol include:
gender
weight
general health
rate of consumption
food intake
other substances taken, especially illicit and other drugs.
Proof of age according to state or territory liquor legislation includes:
current driving licence
proof of age card
passport.
Intoxicated:
denotes those to whom service may be refused due to excessive consumption of alcohol
'unduly intoxicated' may also be used in some state or territory legislation.
Signage may include:
standard promotional signs issued by the relevant state or territory licensing authority
signs produced in-house that comply with wording required by legislation
warning notices within any form of advertising.
Appropriate assistance to customers when refusing sale or service may include:
organising transport for customers wishing to leave
providing information on taxis
assisting the customer to connect with their designated driver
offering to sell or serve non-alcoholic drinks
offering alternatives to alcohol, including food.
Appropriate communication and conflict resolution skills may include:
using open and non-aggressive body language
using a number of strategies to diffuse a situation, such as taking the person away from an audience or blaming the refusal on the 'law'
monitoring the reactions of other customers
picking early warning signs and intervening before the person is intoxicated
not using physical touch or body language
remaining calm and using tactful language.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Accurate information may be provided to customers:
verbally
by use of mandatory signage
by use of fact sheets and advertising material that comply with legislative requirements.
Issues related to the sale and service of alcohol may include:
familiarity with specific customers
physical stature
demeanour and mood
social context
perceived health status
perceived effects of illicit and other drug usage.
Different types of customers, especially those at risk may include:
young customers
women
minors
Aboriginal and Torres Strait Islanders
people from non-English speaking backgrounds
people affected by the consumption of illicit and other drugs.
Standard drinks or samples should be measured using:
appropriate nip measures
electronic dispensing and measuring devices
appropriately sized sample glasses.
Samples may include tastings of any item for sale in a:
retail liquor outlet
winery
brewery
distillery
hospitality venue.
Erratic drinking patterns may include:
mixing a wide range of drink types
drinking quickly and asking for more immediately
ordering more than one drink for self-consumption
mixing alcohol consumption with consumption of prescription or illicit drugs
consistently returning to the tasting site to request more samples
ordering multiple samples
ordering large samples
ordering 'triple shots' or extra large drinks.
Examples of requests for drinks to be dispensed in a manner that is irresponsible, or which encourages the rapid or excessive consumption of liquor may include:
test tubes
yard glasses
laybacks
jugs of spirits and mixers
shooters
rocket fuel
large samples
multiple samples for self-consumption.
Changes in behaviour may involve the customer becoming:
quarrelsome
disorderly
aggressive
violent.
Factors that may affect individual responses to alcohol include:
gender
weight
general health
rate of consumption
food intake
other substances taken, especially illicit and other drugs.
Proof of age according to state or territory liquor legislation includes:
current driving licence
proof of age card
passport.
Intoxicated:
denotes those to whom service may be refused due to excessive consumption of alcohol
'unduly intoxicated' may also be used in some state or territory legislation.
Signage may include:
standard promotional signs issued by the relevant state or territory licensing authority
signs produced in-house that comply with wording required by legislation
warning notices within any form of advertising.
Appropriate assistance to customers when refusing sale or service may include:
organising transport for customers wishing to leave
providing information on taxis
assisting the customer to connect with their designated driver
offering to sell or serve non-alcoholic drinks
offering alternatives to alcohol, including food.
Appropriate communication and conflict resolution skills may include:
using open and non-aggressive body language
using a number of strategies to diffuse a situation, such as taking the person away from an audience or blaming the refusal on the 'law'
monitoring the reactions of other customers
picking early warning signs and intervening before the person is intoxicated
not using physical touch or body language
remaining calm and using tactful language.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
working knowledge and understanding of the relevant state or territory liquor legislation and industry codes and the ramifications of non-compliance for the enterprise and individual staff members
knowledge of underpinning reasons for and benefits of responsible service of alcohol
knowledge of principles of responsible service of alcohol and harm minimisation
ability to apply knowledge of responsible service of alcohol and harm minimisation to alcohol sales or service situations, according to the level of responsibility of the candidate's current job role or the role they are seeking.
Context of and specific resources for assessment
Assessment must ensure:
activities that allow the candidate to demonstrate the application of knowledge to specific responsible service of alcohol situations, which might include interaction with others to demonstrate appropriate communication skills
use of relevant and current publications, signage, information and fact sheets distributed by key government agencies and industry bodies
use of organisations or individual trainers and assessors approved or accredited by the liquor licensing authority, where required by certain states or territories.
Methods of assessment
A range of assessment methods that comply with assessment requirements set by the relevant state or territory liquor licensing authority should be used to assess the practical skills and knowledge required to sell or serve alcohol responsibly.
Because of the nature of this unit, i.e. intoxication provisions, it may be inappropriate in a training or assessment situation to demonstrate the practical aspects of this competence in the workplace or in a realistic simulation, therefore role-plays or case studies are recommended.
The following examples are appropriate for this unit:
written and oral questioning or interview to test knowledge of legislation and all other knowledge components of this competency
role-play by candidate to demonstrate ability to deal with intoxicated persons or refuse sales or service
case studies and problem-solving activities
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
For holistic purposes, combined training and assessment is appropriate, but determination of competency for this unit must focus on the understanding and implementation of responsible service of alcohol practices that meet the requirements of state or territory legislation.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
working knowledge and understanding of the relevant state or territory liquor legislation and industry codes and the ramifications of non-compliance for the enterprise and individual staff members
knowledge of underpinning reasons for and benefits of responsible service of alcohol
knowledge of principles of responsible service of alcohol and harm minimisation
ability to apply knowledge of responsible service of alcohol and harm minimisation to alcohol sales or service situations, according to the level of responsibility of the candidate's current job role or the role they are seeking.
Context of and specific resources for assessment
Assessment must ensure:
activities that allow the candidate to demonstrate the application of knowledge to specific responsible service of alcohol situations, which might include interaction with others to demonstrate appropriate communication skills
use of relevant and current publications, signage, information and fact sheets distributed by key government agencies and industry bodies
use of organisations or individual trainers and assessors approved or accredited by the liquor licensing authority, where required by certain states or territories.
Methods of assessment
A range of assessment methods that comply with assessment requirements set by the relevant state or territory liquor licensing authority should be used to assess the practical skills and knowledge required to sell or serve alcohol responsibly.
Because of the nature of this unit, i.e. intoxication provisions, it may be inappropriate in a training or assessment situation to demonstrate the practical aspects of this competence in the workplace or in a realistic simulation, therefore role-plays or case studies are recommended.
The following examples are appropriate for this unit:
written and oral questioning or interview to test knowledge of legislation and all other knowledge components of this competency
role-play by candidate to demonstrate ability to deal with intoxicated persons or refuse sales or service
case studies and problem-solving activities
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
For holistic purposes, combined training and assessment is appropriate, but determination of competency for this unit must focus on the understanding and implementation of responsible service of alcohol practices that meet the requirements of state or territory legislation.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2095 | THHBFB09B | Provide responsible service of alcohol | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF633 | SITHFAB201 | Provide responsible service of alcohol | Unit of competency |