Why might rules differ for 'on-premise' versus 'off-premise' alcohol sales?

Rules often differ for on-premise sales (alcohol consumed at the location, such as a bar or restaurant) versus off-premise sales (alcohol sold to take away, such as at a liquor or grocery store) because the two carry different risks and circumstances. On-premise service involves monitoring consumption and intoxication on-site, while off-premise sales focus heavily on age verification at the point of sale. License types, permitted hours, and specific rules can vary between them. Servers and sellers should understand which rules apply to their establishment's license type.