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Tatler Asia
2 days ago
- Lifestyle
- Tatler Asia
Surf's up: here's where to go for your next surfing holiday in Asia—no matter your skill level
2. Maldives: Male, Central and Southern Atolls Far from just a honeymoon destination, this Indian Ocean paradise offers crystal-clear barrels and luxury surf experiences where you might find yourself alone on a perfect wave. The surf scene is divided into three distinct regions, each with its own character and season. The Male Atolls, closest to the capital and international airport, serve as the most accessible surf hub with famous breaks like Cokes, Chickens and Jailbreaks peaking March through October. The Central Atolls, which include Thaa and Laamu, are perfect for travellers seeking uncrowded waves and unique surf travel experiences from May to August. For more experienced surfers, the Southern or Outer Atolls bring powerful waves from February to April, and then again in August through October. Read more: Underwater villas, private islands and more: Discover the Maldives' most luxurious resorts 3. Philippines: Siargao, La Union and Baler Known as the surfing capital of the Philippines, the island of Siargao in Mindanao offers diverse breaks across its coastline facing the Pacific Ocean. Cloud 9 can swell from chest-high to triple overhead and beyond, particularly from September to October. For gentler alternatives, Jacking Horse is a few meters from Cloud 9, while Guiwan or Secret Beach requires a quick scooter ride and eagle eyes to spot the tiny roadside sign. Up in the northern part of Luzon island facing the West Philippine Sea, La Union draws a mix of beginners and experienced surfers. The towns of Urbiztondo, Taboc and Bacnotan offer inside sections ideal for learning, while intermediate surfers line up at Monaliza Point and Carille, with the northeast swells arriving October through February. On the eastern shores of Luzon lies Baler, said to be the birthplace of Philippine surfing, after locals picked up surfboards left behind by the film crew of Francis Ford Coppola's Apocalypse Now . Sabang Beach provides fairly consistent waves for beginners, while Cemento or Cobra Reef rewards a sharp reef walk-out with powerful, glassy walls, peaking September through January. Also read: 5 things we miss about La Union: Surfing in Urbiztondo, Cliff Diving, and more 4. Japan: Chiba, Chigasaki and Okinawa Japan's surf scene is defined by seasonal shifts and a coastline stretching from snowy shores to subtropical reefs. Just east of Tokyo, Chiba offers beach and reef breaks suited for all levels. It's home to Tsurigasaki Beach, the 2020 Olympic surf venue. Summer months (June to August) bring solid waves, while winter (December to February) offers consistent swells and fewer crowds—just pack or rent a good wetsuit. On clear days, you can surf with a view of Mt. Fuji in Chigasaki, southwest of Tokyo. The beach and jetty break works best during spring (March to May) and in the monsoon month of September, but beginner-friendly waves can be found year-round. Three hours from Tokyo by plane, Okinawa offers warm-water reef breaks, thanks to its subtropical location. The waves, best enjoyed August through March, tend to suit intermediate and advanced surfers, but calmer days and surf schools make it accessible for beginners. Also read: Exploring Okinawa: Where food, wellness, and culture meet 5. Sri Lanka: Arugam Bay, Hikkaduwa and Weligama On Sri Lanka's east coast, Arugam Bay is the crown jewel for surfers. Main Point's long, right-hand breaks serve up waves from May to August, while Baby Point offers soft, sandy-bottom rides for learners. When Arugam winds down, the southwest coast—where you can find Hikkaduwa and Weligama—ramps up from November to April. Hikkaduwa suits surfers of all levels, while Weligama is considered the best beach in the country for first-timers. 6. Malaysia: Cherating and Desaru Coast The monsoon season is the best time to enjoy Malaysia's growing surf scene. On the Malay Peninsula's east coast, Cherating offers waves up to over four feet, with long rides up to 500 meters from the break point. The northeast monsoon season (October to March) provides the most consistent swells, with gentler inside sections perfect for learners. Along the southern tip of Malaysia, Desaru Coast has grown into a local surf favourite. Accessible beach breaks at Desaru Public Beach, Tanjung Balau and Wild Boar Beach welcome all levels. 7. Thailand: Phuket and Ko Phayam The Land of Smiles offers a laid-back, beginner-friendly introduction to surfing, with the monsoon season (April to September) bringing swells to its Andaman Sea coastline. On the country's largest island, Phuket serves as the established surf hub with over 25 beaches. Kata Beach, where Phuket surfing began, offers sandbank-enhanced swells, while Kalim Beach is a pure reef break capable of channeling overhead waves. Several surfboard shops and schools are scattered around the island, so it's easy to get kitted out or book a last-minute lesson. Don't miss: Savour & sip: 5 must-visit restaurants and bars on the island of Phuket For those seeking a more remote surfing experience, Ko Phayam offers a fantastic surf scene that some consider at par with Phuket on its best days. Beginners will be stoked by the mellow waves at the less crowded Aow Yai Beach.
7NEWS
28-05-2025
- Entertainment
- 7NEWS
Blues legend Brad Fittler rips into Brian To'o's viral pre-game breakfast: ‘Odd bloke'
New South Wales icon Brad 'Freddy' Fittler has shredded Blues star Brian To'o's wild pre-game breakfast. The 'ridiculous' breakfast has gone viral after it came to light last year that To'o had two bacon and egg burgers, six cans of Coke, a bowl of hot chips and a caramel latte on the morning of a big game. Appearing on Nova's show Fitzy & Wippa with Kate Ritchie, Fittler said the breakfast was disturbing and could lead to health problems. While former AFL star and Front Bar regular Ryan Fitzgerald said the pre-game meal was absurd. 'We cannot get over this,' Fitzgerald said. 'Like it's ridiculous. Is he taking the piss? That's got to be wrong, doesn't it?' Fittler was perplexed. 'He's an odd bloke,' he said. 'I don't remember seeing him gorging into all the Cokes on a morning of a game ... so I wouldn't say he's dishonest but, yeah, it seems strange. 'But anyway, if he keeps eating and drinking like that, there's going to be a problem somewhere in the future.' Fittler said when he was playing he liked to keep things 'light' ahead of a game. '(But) I used to drink the night before,' he admitted. 'I'd sit around dinner and have some beers and have a few drinks. 'A few blokes used to smoke darts at half-time. Thank god that's all changed.' Fittler also admitted that 'in the old days' there would be some long parying after a victory. 'The lock-in was ridiculous,' he said. 'We would just lock in a room and drink. Our go was to go out and just make sure there's the bus to go to the airport the next day.' To'o also revealed recently that he once drank 600 cans of Coke Zero in one month. After To'o's revelation about his Coke-heavy breakfast, the soft drink company sent him 24 cases (24 cans per case) of Coke Zero (to help you with the matha, that's a total of 576 cans). It equates to almost 200 litres of Coke. 'I think Coke sponsored Penrith so they sent me 24 boxes of 24 packs (after the story)', To'o said. 'Put it this way, I got them in October and they were finished by November. My teeth still seem pretty good. 'I'd love to be the face of Coke – it's delicious.'
Business Mayor
26-05-2025
- Business
- Business Mayor
How small c-stores can survive
From the rise and fall of the COVID-19 pandemic to ballooning inflation and interest rates, difficult economic conditions have forced many small c-store operators to sell to competitors that are seeking more scale. Large c-store companies have pricing power and economies of scale that make it easier to weather turbulent economic times, while their juggernaut marketing programs boost brand awareness even outside their main areas of operation. These brands are moving into more and more communities, and their strategic initiatives — like expanding foodservice programs or testing retail media networks — dominate the industry conversation. All of which can leave small-scale operators wondering how they can stay competitive. Part of the challenge, said Mike Lawshe, founder of c-store design and consulting firm Paragon Solutions, is being able to look beyond the big chains' playbooks to define success and set strategy. 'The thing that drives me a little crazy is when we have customers come in and say, 'I want to build a [QuikTrip], a Buc-ee's,' said Mike Lawshe. 'Well, you can't. You're in a different game.' Even if a retailer doesn't have the scale of a large regional chain, there are a few things they can do to keep their business standing strong even among the industry giants. Solve problems, find niches Relying on smokes and Cokes is no longer going to be enough, experts pointed out. 'The Coca Cola they're buying is the exact same Coca Cola in every single c-store,' said Kevin Farley, chief client officer for c-store consultancy W. Capra. 'You have to change what you offer outside of this traditional c-store offering for them to come into your store.' Many small and mid-size c-store chains are adding proprietary QSRs or building bigger stores that offer prepared foods in a broader effort to compete with restaurants. Before then, there have been significant changes like the reduction of service centers or the move toward food-focused stores that aim to compete with QSRs. These changes have left a vacuum in the industry, said Lawshe, creating space for 'someone with a little creativity, someone wanting to change the industry' to step in and cater to these needs. Gas N Wash added a Mickey's Greek-style restaurant to one of its sites. Permission granted by Gas N Wash Small operators could test the waters with new, efficient technology, like Family Express has done with its recently launched mobile app and AI-fueled management software. Or maybe small retailers want to address the lack of third spaces with a welcoming new design, like The Rusty Lantern. They could even try opening in nontraditional locations like sports and music arenas, a tactic GoMart and Wally's have tested. Even within areas like fresh foodservice, which is growing more commonplace in convenience retail, there are ways to iterate and stand out. This could mean partnering with local restaurants, the way Gas N Wash has, or developing a proprietary program like Gastro High Octane Eats at Schmitz Sunoco. 'Who's going to challenge the norm?' Lawshe said. 'Who's going to bring technology? Who's going to have the best solution?' Building the brand Small retailers also need to improve their brand strategy to connect with customers. There are many ways for retailers to tell their story. They can promote their history or their mission and share their values with customers — something that's especially important for younger shoppers. 'This generation is very brand aware and very brand loyal,' said Austin Burns, president and CEO of Paragon Solutions. 'And there's a really good opportunity out there for these retailers to grab onto.' This can look like Buc-ee's, where the company mascot is plastered everywhere and its fans make trips just to visit its stores. Or it can look like Rutter's, which often promotes its 270-year history in its home state of Pennsylvania and ties its roots as a dairy into the marketing of products like milk and egg nog. However, if a chain is hoping to get acquired, building a strong identity could work against it. Art Sebastian pointed to TXB as an example. While the chain is in a good position — well known and well loved — if it did want to sell, it might have a difficult time. 'The way they've built a brand, it would be hard for a big player to acquire them and just weave them into their system,' said Sebastian, CEO of c-store advisory firm NextChapter. 'Casey's just can't take that chain and slap pizza in there, right?' Experts emphasized retailers need to figure out what their value is to the shopper and how to connect. Differentiating their offering and experience from the big players to the point where people are talking about it among friends and on social media has become a valuable commodity. 'You have a real opportunity now,' said Burns. 'Your brand is more valuable than the real estate.' TXB is an example of a regional player that's build a strong brand. Permission granted by TXB Know when it's time to cut losses C-stores should look for ways to update their stores in order to keep them competitive — but they should also know when the extra investment just isn't worth it, experts say. If a store is underperforming and the owner can't or won't invest back into it, ownership should ask themselves if the site is still worth running. There's a lot of data out there that can help retailers make the decision, Burns noted. With larger companies expanding their reach and some smaller companies innovating to change the game, it could just hasten the decline of aging locations that don't get updated. 'We see it all the time, whether it's a Buc-ee's or [QuikTrip] or RaceTrac, going up against legacy stores across the street,' said Lawshe. 'And those legacy stores, they just go in the tank.'
USA Today
02-05-2025
- USA Today
Booze at altitude: The messy truth about drinking on planes
Booze at altitude: The messy truth about drinking on planes Show Caption Hide Caption Shoes off, reclined seats tops pet peeves when traveling by plane Among the top pet peeves among Americans traveling on planes are passengers reclining their seats, according to a survey by The Vacationer website. Ariana Triggs, USA TODAY A passenger's excessive alcohol consumption on a flight raises questions about the responsibility of airlines to limit service. While some support drink limits on flights, the issue is complex due to alcohol's revenue contribution and passenger/airport bar sales. Although a federal law exists against serving intoxicated passengers, enforcement seems inconsistent. Jodi Smith lost count of the number of rum and Cokes her seatmate ordered on a recent flight from Boston to Los Angeles. Was it five? Or six? "He was a nervous flier," Smith remembered. "Old enough to order alcohol, but too young to make good decisions." After the third drink, the passenger started slurring his words, so Smith made eye contact with the flight attendant who had been mixing the Cuba Libres. She gave her the look of, "Can you do something about this?" "She just shrugged," Smith said. Check out Elliott Confidential, the newsletter the travel industry doesn't want you to read. Each issue is filled with breaking news, deep insights, and exclusive strategies for becoming a better traveler. But don't tell anyone! The flight didn't end well. For the sake of our family audience, let's just say it involved a lot of noise, agony and the discharge of bodily fluids. Smith, an etiquette expert, still has one question about the incident. "In most states, bartenders are legally obligated not to overserve," she said. "Why doesn't this also apply to those serving drinks in the air?" Are you the world's worst hotel guest? Here's how to tell (and redeem yourself) Everyone's talking about alcohol on planes She's not the only one asking. Ryanair CEO Michael O'Leary recently blamed most of the air rage incidents in Europe on overconsumption and suggested a two-drink limit at airport bars. Since then, there have been a string of embarrassing incidents involving alcohol on planes, including inebriated passengers, crewmembers, and even pilots. So as this summer rolls around, it's not so much a question of whether drink limits are a good idea – it's more an issue of what limits make sense. A new survey by Global Rescue found that some travelers support limits on alcohol. About 1 in 5 passengers say airlines shouldn't serve more than one drink every 30 minutes, while 17% favored a limit of one an hour. A majority say serving alcohol should be left to the discretion of the crewmember or bartender. Dan Richards, Global Rescue's CEO, said there was one takeaway, no matter how travelers voted. "While travelers should always be responsible for their consumption, airports and airlines also have a duty to ensure the safety of all passengers," he told me. The problem is surprisingly complicated Imposing a drink limit sounds like an easy solution. While we're at it, maybe there should even be a federal law that would limit alcohol consumption on domestic flights. But this issue is surprisingly complex. For starters, alcohol is by far the biggest source of onboard revenue, so cutting off passengers would make a dent in the airline industry's profits. (During the pandemic, some airlines stopped serving alcohol amid an epidemic of in-flight violence, but they quickly resumed beverage service in an effort to reclaim lost revenue.) It's common knowledge that limiting alcohol can improve the quality of the flight. Recent research by the University of Texas found that consuming alcohol was a "significant contributor" to passenger misconduct. And German researchers also discovered that drinking on planes can harm your health. But the problem is, neither passengers nor airlines want limits. There's yet another layer of complexity. Many passengers board their flights already intoxicated because they've been hanging out at the airport bar. And those watering holes in the terminal selling overpriced cocktails would, of course, go out of business without nervous fliers who order a few drinks before their flights. So you can't just limit or ban drinking on a plane. You have to apply sensible rules to airports as well. And if you were cheering for a new drink limit rule, consider this: there already is a federal law that limits alcohol consumption on planes. It forbids airlines from serving anyone who appears to be intoxicated or who has a deadly or dangerous weapon accessible to him, among other things. So why did Smith's seatmate get so many rum and cokes? Perhaps the flight attendant had to make her sales quota. Should you drink on a plane? The decision about whether to drink or not on a plane is a personal one. Here are a few things to consider: Don't forget – you're on a plane. I know, it sounds obvious, but most people don't think about the effects of being in a pressurized cabin. "Unfortunately, sometimes the effects of alcohol don't show until the plane is in the air or the passenger has their next drink," said Beth Blair, a former flight attendant. She remembers serving a passenger a Bloody Mary – only one! – and the next thing she knew, he was knocking on the door of the flight deck, demanding to speak to the captain. "The FAA and FBI met our flight," she recalls. "There were severe consequences." I know, it sounds obvious, but most people don't think about the effects of being in a pressurized cabin. "Unfortunately, sometimes the effects of alcohol don't show until the plane is in the air or the passenger has their next drink," said Beth Blair, a former flight attendant. She remembers serving a passenger a Bloody Mary – only one! – and the next thing she knew, he was knocking on the door of the flight deck, demanding to speak to the captain. "The FAA and FBI met our flight," she recalls. "There were severe consequences." If you drink, do it in moderation. That's the consensus of the behavioral experts I talked to for this story. "If we get the little bottle of wine or beer in economy class with our meal, that should be enough," said etiquette expert Adeodata Czink. "No more alcohol than that. This way we would have our wine and there would be much less intoxication." That's the consensus of the behavioral experts I talked to for this story. "If we get the little bottle of wine or beer in economy class with our meal, that should be enough," said etiquette expert Adeodata Czink. "No more alcohol than that. This way we would have our wine and there would be much less intoxication." You're really better off avoiding alcohol on flights. That's especially true if you take any prescription medications. "The vast majority of medical emergencies our team have been asked to intervene in with other passengers have involved alcohol," said Bob Bacheler, managing director of Flying Angels, a medical transportation service. "It's usually a combination of alcohol and sedatives. I can't stress how dangerous the combination of sedatives, alcohol and decreased cabin pressure is." Ultimately, the choice is yours, of course. But ask yourself: Do you want to end up getting hauled off the plane in handcuffs, like the guy on Blair's flight? Maybe you can wait until you land to have that drink. So, how do you fix this problem? I've been writing about problem passengers since the 90s, and in almost all cases, alcohol is involved. Airlines have had plenty of warnings, from the drunken passenger who defecated on a meal cart to the epidemic of air rage during the pandemic. Take away the alcohol, and you remove some of the fuel that powers these outbursts of antisocial behavior. I've also seen the destruction alcohol can wreak on the ground. I've watched relationships get ripped apart, and I've lost friends to alcohol. And by "lose," I mean they are dead. It affected me so profoundly that I stopped drinking a decade ago. The debate over alcohol consumption on flights is more nuanced than it might initially seem. While limiting or banning alcohol could improve passenger behavior and reduce incidents of air rage, it's not a decision airlines can make lightly. After all, alcohol sales contribute significantly to their bottom line, and many passengers look forward to that glass of wine or cocktail during their flight. But the consequences of excessive drinking onboard – from unruly behavior to safety risks – can far outweigh the temporary pleasure of a drink. Abstaining from alcohol while in the air is a simple and responsible choice. After all, a few hours without a drink isn't too much to ask. And for airlines, perhaps it's time to prioritize passengers over profit and consider following the lead of carriers in the Middle East who have adopted a dry policy altogether. Maybe the real question isn't whether alcohol should be limited on flights, but whether the convenience of a drink is worth the potential risks it brings to the flight experience. As for Jodi Smith's seatmate, the rum-and-coke binge wasn't just a bad decision – it was a reminder that when alcohol is involved, it's not just the passengers who are at risk, but everyone onboard. So, the next time you're flying, ask yourself: Is it really worth it? Christopher Elliott is an author, consumer advocate, and journalist. He founded Elliott Advocacy, a nonprofit organization that helps solve consumer problems. He publishes Elliott Confidential, a travel newsletter, and the Elliott Report, a news site about customer service. If you need help with a consumer problem, you can reach him here or email him at chris@
USA Today
19-04-2025
- Entertainment
- USA Today
Mike Quinlan named Challenge Man of the Year for role in elevating U.S. Senior Challenge
Mike Quinlan named Challenge Man of the Year for role in elevating U.S. Senior Challenge From the many chapters of Mike Quinlan's golfing life came this realization for Quinlan: The game has always endured within his family. As he was set to receive the Challenge Man of the Year award later this month, Quinlan relayed memories of his relationship with golf while looking at a photo of his father, standing together with his buddies on the golf course. 'The things that he gave to me now carried on,' Quinlan said, detailing how golf became the family game among his wife and children, too. ' … everybody at one time or another held a golf club in their hand and loved the game the same way I do.' Quinlan, 72, has made contributions back to the game in many arenas, perhaps most notably serving as the current president of the Sun Country Amateur Golf Association as well as the President and Executive Director of the U.S. Senior Challenge organization, which annually runs a state team competition for senior amateurs with a college golf-like scoring component. That tournament will be played April 28-30 at Hobe Sound (Florida) Country Club. Quinlan has been a part of the latter organization for nearly 15 years and has played a substantial role in infusing the event with some much-needed energy. Notably, Quinlan helped get the Sun Country Golf Association on board to run the events – a concept he had seen several Allied Golf Associations around the country putting into practice with national events run in their state. Quinlan also helped forge a partnership with Golfweek four years ago. Despite his long association with the tournament, Quinlan still was taken aback when the U.S. Senior Challenge Board of Directors brought up his name for the Challenge Man of the Year award. 'I was humbled and really excited and a little bit embarrassed because I'm the executive director, so it seems like a rigged deal,' Quinlan joked. Quinlan lives in Albuquerque, New Mexico, and plays out of Albuquerque Country Club (where earlier this month he made his eighth career hole-in-one). His beginning in the game, however, dates to his native Omaha, Nebraska, where his father coaxed him onto the golf course with Cokes and Snickers candy bars. After short stints as an arborist and a small-business owner, Quinlan returned to school and then moved to Albuquerque in 1981 for a job with Sandia National Laboratories. Work and fatherhood forced Quinlan to put golf aside until his 40s, when he began to pursue it competitively. 'After consistently losing to a good friend for several years every weekend, my game improved significantly,' Quinlan said. 'After lots of local success, I qualified for the 2002 U.S. Senior Open – an amazing and humbling experience. I played in the group directly in front of Tom Watson, Fuzzy Zoeller and Jim Thorpe. Thousands of fans on every hole was a different forum for sure. 'My three brothers were quick to comfort me by saying they were sure I would have played better a few groups back since no one would be watching.' Quinlan's competitive career also included two U.S. Senior Amateurs and a U.S. Mid-Amateur. He qualified for the latter at the age of 56. Now in his early 70s, Quinlan has turned over U.S. Senior Amateur qualifying to 'the youngsters' of the senior circuit but enjoys competing in the Legends division in national senior amateur events. 'The enjoyment is still every bit there and I love the competition and it's just been great – a big part of my life and I love passing it on to others," Quinlan said. "It's really helped every aspect of my life, I think, the game of golf and the principles and values associated with it.'
