My first Chinese business dinner involved 12 rounds of baijiu. I learned fast.

ChinaTravelMemo

My friend from Ireland got a job at a Chinese trading company in Guangzhou. Three weeks in, his boss said: "Team dinner tonight. Important client."

He thought: "Nice, free food."

He had no idea what he was walking into.

The setup:

Private room. Round table. Lazy Susan spinning with dishes.

His boss sat at the head. The client sat to his right (the position of honor). My friend was placed next to the client.

"You'll translate," the boss said. My friend's Chinese was HSK 3 at best.

The drinking began:

Round 1: The boss stands. "Welcome, Mr. Chen. To our partnership!" Everyone stands. Small glass of baijiu (白酒). Down in one.

Round 2: The client stands. "To your health!" Everyone stands again. Another baijiu.

Round 3: The boss toasts the client. The client toasts the boss. My friend is expected to toast both.

By Round 6, my friend had consumed 6 shots of 53% baijiu on an empty stomach.

The rules of Chinese business drinking:

1. Baijiu is not optional.
If you're in a business dinner with Chinese partners, baijiu will appear. It's 40-60% alcohol. It tastes like fire. It's non-negotiable.

2. You toast with both hands.
When clinking glasses with someone senior, hold your glass with both hands. Lower your glass slightly below theirs. It's a sign of respect.

3. You drink when they drink.
If the boss stands and toasts, everyone drinks. No exceptions. No "I'm driving." No "I have an early meeting."

4. The more important the person, the more you drink.
If you toast the CEO, you finish your glass. If the CEO toasts you, you finish your glass. Basically, you finish your glass.

5. "Ganbei" means empty the glass.
When someone says "干杯" (gān bēi), you drink the whole thing. No sipping.

How to survive:

Eat first.
Before the first toast, fill your stomach with rice, meat, and vegetables. Never drink baijiu on an empty stomach.

Pace yourself.
Pour smaller amounts when it's your turn. Chinese shot glasses are tiny — use that to your advantage.

The "carrot juice" trick.
Some foreigners quietly dilute baijiu with water or tea in their glass. It's risky if caught, but common.

Claim medical reasons.
If you genuinely can't drink, mention "allergy" (过敏) or "stomach problem" (胃病). Most hosts will respect this. But say it BEFORE the first round, not after Round 5.

Have a designated translator.
If your Chinese isn't fluent, don't get seated next to the client. You're not translating HSK 3 after 6 shots of baijiu.

What baijiu actually is:

• Made from sorghum (sometimes rice, wheat, or corn)
• 40-60% ABV
• Smells like nail polish remover
• Costs ¥50 to ¥5,000+ per bottle
• Moutai (茅台) is the most famous brand — ¥3,000+ per bottle
• The cheap stuff will give you a hangover that feels like death

What my Irish friend learned:

He made it to Round 8. Then he excused himself to the bathroom and didn't come back.

The next day, his boss said: "Good effort. Next time, eat more rice first."

He wasn't fired. He wasn't judged. In China, business drinking is a test of character. Showing up and trying matters more than winning.

My friend's advice:

"I'm Irish. I thought I could handle my drink. Chinese baijiu humbled me in 45 minutes. My new rule: eat two bowls of rice before the first toast, pour smaller shots, and always know where the bathroom is."

Anyone else survived a Chinese business dinner? How many rounds did you last?