I always thought the two martini lunch in business went by the wayside with secretaries, electric typewriters and white-out, but apparently it’s alive and well in China.

According to recent news reports Beijing and the Communist Party is not only reigning in corruption, they are also cutting out hours-long alcohol-soaked midday banquets paid for with public funds, something party officials always considered to be a part of their job description.

According to the International Herald Tribune, “Wang Tie, the Xinyang Communist Party chief and architect of the crackdown, estimated that the policy saved his government almost $6 million in six months.  Local restaurants have reported sharp drops in profits.  Last month the Henan Alcoholic Drink Industry Association, a trade group alarmed at losing its best customers, challenged the policy as a violation of the legal rights of civil servants.”

Drinking on the job is not unique to just China, it was a common practice here in the States.  Many Corporations had executive dining rooms where alcohol was served at daily luncheons.

When I first joined a Corporation in the early 60’s, I use to wonder why my boss would fall asleep during afternoon meetings.

It also wasn’t uncommon for certain executives not to return after a business luncheon.  It became so well known that secretaries would comment, “Oh he has a luncheon with _ _ _ _ _, I doubt if he will be back.”

I remember attending a luncheon in the executive dining room where we were hosting a female Congresswoman.  We started out with cocktails then sat down for lunch.  She ordered another cocktail and then when the luncheon was served, refused anything to eat and ordered her third scotch and water.  She then commented, “Do you gentlemen eat like this every day?”

The Chinese booze squads hit the hallways randomly armed with a breathalyzer, rattle doors or just barge in according to reports.  The alcohol SWAT teams are sometimes accompanied by the press, with the intent of embarrassing individuals.  Offenders are usually reprimanded or shamed by the accounts.

Ritualized drinking is ingrained in China’s business culture.  Beer wine or baijiu is what is usually served.

Maotai, a variety of baijiu, is the alcohol of choice.  It literally means “white liquor.”  It is a clear drink usually distilled from soreghum, although sometimes other grains may be used.  Baijiu is generally about 80 to 120 proof, or 40-60 percent alcohol by volume, usually served in shots and its taste has been compared with rubbing alcohol or diesel fuel.

Although China is attempting to phase out the liquid lunch some 50 years after we have, it is being reported that most people adjust their drinking to drink more at night and on weekends.