Alcohol license and responsible service

Serving alcohol is not a free right — it is a business under license and under responsibility. As a server, you are at the front line where the rules become practice: it is you who meets the guest, assesses the age and decides whether another should be served. Therefore you must know both the framework the business operates under and your own responsibility in the situation.

§The catering law and the alcohol licence

Serving alcohol in Denmark is regulated by restaurant law. A business that serves drinks of a certain alcohol strength or above must have an alcohol licence. The licence is granted and renewed by the municipal council after consultation with the police and many municipalities have established a licensing board to make the decisions. The licence is normally granted for a number of years at a time and in certain cases can be granted for a shorter period.

§Apartment permits

For single events where alcohol is served outside a fixed license — e.g. a party, a market or a festival — a one-off license is required. It is issued by the police. As an employee at such an event, the same requirements apply for responsible service and age control as at a normal restaurant.

§Age limits

On a restaurant or bar, no spirits may be served to guests under 18 years of age. Light drinks below a low alcohol limit are exempt, but in practice, the main rule to remember is: if you serve actual alcohol, the guest must be 18 years old. The rules for selling alcohol in shops have a different, two-tier age limit, and they were changed in 2025 — don't mix the two up. If you're unsure about the guest's age, ask for ID; it's better to ask than to make a mistake.

• 01Do not serve actual alcohol to guests under 18 years.
• 02Ask for identification in case of doubt — a no is part of the job.
• 03Be aware that others do not buy alcohol for minors (forwarding).
• 04Know the house's own, often stricter, rules and follow them.

§Responsible service

Responsible service means you don't serve obviously intoxicated guests and that you are aware of the guest's condition. It is about both the guest's and others' safety and the company's responsibility. Saying a friendly but clear no to a guest who has had enough is not poor service – it is professional and responsible. Offer water, coffee, or food instead and involve a colleague or manager if the situation requires it.

§When you need to say no

A no must be calm friendly and firm. Explain briefly and without moralising offer an alternative and avoid discussion at the table. Keep the tone respectful — the guest should not feel exposed — but do not give in. A good no delivered with ease is one of the clearest signs of a skilled server.

“The skilled waiter knows the difference between selling an experience and selling a guest more than they can handle.”

— Principle of responsible dispensing