Event Managers who don’t drink?

Is there such a thing as an Event Manager that doesn’t drink?

I am going to probably get a bit of flack for writing this but I think I would find it difficult to do my job if I didn’t drink. Don’t get me wrong, I don’t mean drinking on the job I mean just generally partaking in a bit of wine or cocktail drinking.

I hope I don’t get the sack when I say this but when I am estimating what I will need alcohol wise for an event I subscribe to the “what would my mates and I drink” theory. In short, if I am doing a dinner and need to pre-order wine, I would say I would easily get through a bottle of wine for a sit down dinner that went on for 4 or 5 hours. I know the standard is half a bottle of wine but seriously??? My method even goes a little bit further in its analysing as I take my “me and my mates would get through” estimation and then subtract 3 people (depending on the event) for non-drinkers… You know what, I am always spot on. If I didn’t drink, how could I estimate so well?

For those professionals whom want to do it the correct way, there are a variety of online calculators that help you work it out. This calculator from Perfect Party Planning helps and even segments out the heavy and light drinkers.

Whilst there is no official standard, the following is some very helpful information from The Etiquette Scholar (website):

Multi-Course Meals. At a multi-course meal, normally one glass of white wine and two glasses of red wine are served. A minimum of three glasses of wine is poured per person for a total of 12 ounces per guest.
Simple Meals. At a simple meal, two glasses of wine are served per person, or a total of 8 ounces of wine per guest.
Luncheons. At luncheon, one and a half glasses of wine suffice, or 4 to 6 ounces per person.
Champagne with Meal. When champagne is served as a table wine, three glasses a person is generous.
Dessert Wine. Because dessert wine is served at the end of the meal, one glass is sufficient. Based on a 3-ounce serving, a bottle of dessert wine holds approximately eight glasses.
Champagne with Dessert. When champagne is served with dessert, one glass per guest is ample.
Liqueurs or Cordials. Following dessert and coffee, guests have little appetite or thirst, and a liqueur or cordial is offered in a small glass. Liqueur and cordial bottles hold approximately sixteen servings, a figure based on 1 ½ ounces per guest.
Brandy. The average serving of brandy consists of an ounce or two. Generally one drink is served, and the average bottle of brandy holds around twelve servings based on a 2-ounce drink.