Greg Sanderson: Every bartender that loves their work can be taught a thing or two

Don't hire your friends just because they're your friends. Hire people for what they can offer your business.

One of the most dangerous traps when opening a bar is excessive spending on the interior – you can't indulge in this for at least the first few months. You have to start your business with a scrupulously-maintained budget and stick to it.

When you plan on opening your own bar, don't worry about the things you're afraid of: it's natural when taking that kind of risk. It means that you're thinking everything through.

When the stars align, you'll feel that the time is right to open your own bar.

Competition is very high on the contemporary market – you have to apply all your strength in order to give your guests an unforgettable experience.

Happiness for your customers is your number-one priority.

If I had a time machine, I would take advantage of the chance to work behind the bar at the Waldorf Astoria.

I think that customers are more inclined toward cocktails in cold weather.

If Jerry Thomas was born in Australia, the "Blue Blazer" would be made with Bundy rum, and not with whiskey.

Some rums work together beautifully in cocktails, but if they're extremely expensive, then their price will immediately exclude them from the list of standby ingredients.

If one customer orders rum and cola and his neighbor orders a single-malt scotch, they should get different glasses.

Every bartender that loves their work can be taught a thing or two.

Photo: Koray Kilicli