The ServSafe Alcohol® training program is developed by the National Restaurant Association and experts who have experience with the risks involved in serving alcohol.

ServSafe Alcohol

National Restaurant Association

Certification

Responsible alcohol service training.

Format

Hybrid

Eligibility Calculator

Which aid programs apply to this program?

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Skills & Competencies

Skills developed through this program

Apply alcohol laws and responsibilities including legal drinking age, liquor liability, and consequences for non-compliance in a food service environment
Identify physical and behavioral signs of intoxication in patrons to prevent over-service
Verify patron age and detect fake or altered identifications using proper ID checking techniques
Apply strategies to manage alcohol consumption and prevent service to underage or intoxicated patrons
Intervene in difficult situations involving intoxicated or dangerous guests using practical de-escalation techniques
Apply knowledge of how alcohol affects the body to make informed responsible service decisions

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certification)

Customer complaints regarding food service — resolve routine issues independently using established service-recovery scripts in a full-service restaurant.
New hire training sessions — conduct structured onboarding covering food preparation, sanitation, and safety procedures with reduced supervisor oversight.
Employee work station assignments — coordinate daily scheduling and duty allocation to match workflow demands across a full shift.
Cash handling and deposit preparation — complete end-of-day reconciliation and prepare bank deposits following standard accounting procedures.
Kitchen and dining area sanitation — supervise cleaning crews and verify compliance with health department standards during routine inspections.
Service quality improvement suggestions — identify recurring workflow gaps and recommend procedural adjustments to shift managers during team briefings.
Production and time sequences — specify food course timing and workstation arrangements to maintain kitchen output during moderate-volume service periods.
Human resources software — enter employee hours, update attendance records, and generate basic payroll reports in a restaurant back-office system.
Social perceptiveness — read customer and coworker cues to anticipate service disruptions and adjust team response in a dining environment.
Inventory management software — monitor stock levels, flag discrepancies, and coordinate reorder requests with the purchasing manager on a routine basis.

Program Details

Detailed information about this program

The ServSafe Alcohol® training program is developed by the National Restaurant Association and experts who have experience with the risks involved in serving alcohol.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.