What’s the Difference Between On Premise and Off Premise Sales?

When you’re new to a job, especially one serving or selling alcohol, there are always new terms and phrases to learn. When it comes to alcohol sales, it is really important to know which category you fit in.

So, here’s the lowdown.

Off Premise Alcohol Sales is when a business is selling packaged alcohol to be carried away and consumed somewhere else. This will be a grocery store, convenience store, liquor store or airport. It’s anything from a 6-pack of beer to a bottle of whiskey. Maybe some ready-to-drink cocktails for the pool or the beach.

On Premise Alcohol Sales is when a customer consumes the alcohol at the establishment or on the property. This is sometimes referred to as liquor by the drink, because individual drinks are being ordered then opened, mixed, or poured, and delivered to the customer.  On Premise businesses include restaurants, bars, hotels, country clubs, caterers, resorts, and the list goes on.

Alcohol Sales and Service Training Requirements

Training requirements are dictated by local municipalities and/or states. Some states have no requirements, others require training for on premise only, some have one program for both on and off premise, and some have very specific requirements for each.

When you’re looking for what training is required, what permits or certifications might be needed, it’s important to be sure you are researching for the correct premise type. Otherwise, you might waste your time, not to mention your hard earned money!

TopShelf makes this process as easy as possible. Courses are marked for On Premise and Off Premise and we don’t just make it up, we know the law and make sure you are able to identify what you need.