In the Right Spirit

Published September 9, 2007

In the thick of Thailand's chronic drink-

driving problem, Wimonwan Udomphorn,

vice-president of alcoholic drinks giant

Diageo Moet Hennessy (Thailand), is telling

Thai bartenders that the indispensable ingredient

to cocktails isn't more alcohol, but more

"responsible drinking". That makes the right mix.

As few across the food and drink industries

seem to have imbibed that wisdom, Wimonwan is

sponsoring a training scheme for all bartenders

who enter the Thailand Bartender Contest 2007. She hopes the scheme will upgrade both the mindset and the image of Thai bartenders, leading eventually to an improvement in the drinking habits of Thais

Bartending in this country has never been

considered a career of choice for educated people,

even though the discipline is part of a growing

tourism industry. Wimonwan wants to make the

point that it's a trade that deserves to be upgraded,

supported and respected.

She laments that Thai bars lag behind those in

places like Singapore, Vietnam and Hong Kong.

Wimonwan reckons a country's bartending is

reflected by its own signature drink. Singapore has

the Singapore Sling, she says, but Thailand has

nothing "even though many like to think we have".

"Like professional golfing in Thailand,

bartending is a career that's new, and thus lacks a

proper training system. While Thai golfers grow

from being former caddies, bartenders make the

step up from waiters. As they lack proper training

- for different kinds of drinks as well as concerns

for the drinkers - it's time to spruce up their

image. In the long term, these bartenders will help

pass on the idea of responsible drinking to their

customers," says Wimonwan.

Since their roles require direct interaction with

drinkers, Wimonwan sees bartenders as the vital

link in putting responsible drinking into practise.

"If bartenders can suggest sensible limits of

consumption for their customers, then we might

get somewhere. At the moment, bartenders will

serve an unlimited number of drinks to customers.

I want to see those in the drinks industry show

more responsibility towards consumers," she says.

To bring new dignity and professionalism to a

career behind the bar, Wimonwan believes it's

necessary to introduce a licensing system for

bartenders, along with systematic training. She

praises countries like the United States, certain

European nations, Japan and Australia for

bartending licensing, and efficient cooperation

between the authorities, NGOs, drinks companies

and drinkers on issues of alcohol abuse. "These

countries consider drinking as a private right, but

at the same time they take responsible drinking

very seriously."

As a sponsor of the bartender contest, Diageo

Moet Hennessy will organise the training

programme for entrants. Aside from the

different kinds of products that a bartender

needs to know, the training will stress the theme of

"responsible drinking". Bartenders will also learn

the measures system, in which one standard drink

- 10 grams of alcohol - is equivalent to one small

can of beer (5-per-cent alcohol), one glass of wine

(12 per cent), or one bottle/glass of wine cooler (5

per cent). If they have to drive, Wimonwan

suggests the following limits for drinkers: 2.5

standard drinks for men and 1.5 for women. "Even

though they can drive safely using that guide, I

think the best way is just not to drink if you know

you'll have to drive home on your own.

"Bartenders can influence drinking habits of

their customers directly. Why not train them to

instil responsible drinking habits in drinkers

themselves. A good bartender needs to know every

kind of product. They should also know the

number of drinks it takes for a customer to tip the

balance from sobriety to drunkenness. For

instance, I think it's not right to order more than

two glasses of Screwdriver. But the reality is a

different story. If drinkers are vaguely aware of

responsible drinking but never change their

drinking habits, what's the point," she asks.

Though Wimonwan's suggestions on personal

drinking guidelines sound sensible, it's more than

likely that with most people they'll fall on deaf

ears. She has more immediately practical advice

for drinkers, though: never allow waiters to top

you up unrequested; make sure you have non-

drinkers drive you home, or take a taxi; dilute the

effects of alcohol with a meal or snacks; and try

not to eat salty food, which will make you thirstier. 

"In most restaurants you'll see waiters topping

up glasses unbidden."

 Wimonwan has her own way of coping with

alcoholic drinks in her business and social

life. Since her first experience of getting

drunk - at a party at university -

Wimonwan is fully aware that

drunkenness never reflects well

on one's dignity. These days,

when she has a drink or

two at a public

function, she

snacks and drinks water to dilute the alcohol. She

drinks for pleasure in her private life, but never

with abandon.

"I like the aesthetic side of drinking. I've always

been fascinated by different kinds of cocktails, and

enjoy studying the ingredients. To relax at home

I'll have a fruit juice mixed with a little bit of

vodka. Dinner is always accompanied by wine. I

also teach my six-year-old daughter about drinks,

letting her dip her finger into the glass for a taste.

She didn't find brandy to her liking, though.

Education on drinking has to start early if you

want your children to be responsible

drinkers."

For Wimonwan, the pleasure of

alcohol brings with it

responsibilities, something she

believes will become more

than just an idea if drinkers

and the people who serve

them put their social

conscience into

practice.

Manote Tripathi

The Nation