The Etc. section of the May 9,2011 issue of Bloomberg Business featured the flowchart shown above. The purpose of this flowchart is to help you decide what to drink when out with clients, colleagues, or the boss. Since my line of work rarely involves being wined and dined, I don’t have to worry about such things. About the only time I get a company paid meal at a decent restaurant is around Christmas time. Here is what I’ve ordered to drink at several different work sponsored lunches or parties:
- Random Office Christmas Party at The Sofitel: Maker’s Mark Manhattans
- Lunch with Co-workers at Union Trust Steakhouse: Allagash White
- Lunch with The Boss at Capital Grill: Red Wine
- Random Office Christmas Party at Marathon Grill: Dogfish Head 60 Minute IPA
- Lunch with Co-workers at Parc: Saison Dupont
- Lunch with Co-workers at Good Dog: Chimay
- Lunch with The Boss at Devon Seafood Grill: White Wine
- Lunch with Co-workers at Brauhaus Schmitz: Paulaner Hefeweizen
While I first thought that this flowchart was utter non-sense, when I think back to each of the events listed above, I notice that there is a pattern to my drink ordering. The Manhattans were ordered at a Christmas party where I knew very few people and basically went on my own. Since I essentially had nothing to lose, I relaxed at the bar and ordered four Manhattans while I talked to people that I really didn’t know. The two times that I had wine with my meal were at lunches with the boss and his staff. I had a very nice time on every occasion, but it’s still lunch with the boss, so it’s always best to behave. On the four occasions that I had beer, I was dining with my immediate co-workers, and these were by far the most relaxed and enjoyable meals.
Does the business situation dictate your drink order? Let us know in the comments below.
Categories: Booze Banter