Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Chris Hannah: Cocktails should be enjoyed buy the person who is paying for them, it isn't about those who’s making them

Luca Cinalli: The perfect bar is a place where you can feel at home

Jesse Vida: If someone on my team isn’t motivated enough, that’s my problem, not theirs

Martin Cate: I won't go on and on about rum unless my guests are interested and ask first

Michael Mas: Don’t speak at the bar about religion or politics

Fabio la Pietra: At the end of the day, we’re just mixing alcohol, not searching for a cure for all illnesses

Karl Too & Shawn Chong: Passion usually determines dream

Kazuo Uyeda: I depend on ice for 100%

Zoltan Nagy: I’ve been scared as hell during my first time behind the bar

Julien Escot: The bar is not an end but the beginning

Dohwan Eom & Jaejin Lim: The wisdom of a barman is in his experience

Diego Cabrera: Be anxious – constantly search for new knowledge

Jim Meehan: A cocktail menu should reflect and reinforce the concept of the bar

Jad Ballout: A successful cocktail menu needn't be extensive

Markus Blattner: My bar is the treasure island

Bar Shira: Be extraordinary so that patrons would want to invest in you

Antonio Lai: Robots will never replace barmen - drinks are served from the heart

Ales Puta: Bad intention is the main evil in the bar business

Adam Gradziel & Jakub Kozlowski: Stop thinking that you are a bartender. Try to be a good host

Yared Hagos: Alcohol should always be kept as a pleasure