I take your point Sinala1 and I agree that cutting off alcohol is a what we are trained to do. My point is that actually doing it can be quite daunting in itself and each case is different. I had a flight once where the only solution was to cut off the booze to the entire cabin just to keep the peace. It worked. It saved us having to divert and I got a lot of positive feedback from other passengers when they disembarked.
Now that it has emerged that it was EK, I can see perhaps that it could well be a training issue combined with crew culture. Crew on other airlines that have a good 10-20 years flying experience may well have handled the situation differently than someone who has maybe 1-2 years experience. It may also be harder for them to shake off the "customer is god" attitude than perhaps a more hardened crew, if you know what I mean.