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

Timo Janse: Guests’ tastes can only change if bartenders want them to

Warren Pang: The most exhausting guests are the ones who pretend to be cocktail geeks

Shon Sule: Arguing with the bar’s owner is a bad idea

Olivier Jacobs: Happy guests make me strong

Jeffrey Morgenthaler: A bad bartender cannot manage a good bar

Mikael Karlsson: There are lots of things that are difficult to force me to do

Michael Madrusan: I've never had moments when I wanted to throw it all in. I'm incredibly fortunate

Sebastian Garcia: Bar success is in offering what others don’t

Nick Kobbernagel-Hovind: I never lose bets. You wanna bet?

Mauro Mahjoub: Once you try out being a bartender, you will never stop

Chris Bostick: If you want to open your own bar, be prepared to work for it

Dre Masso: The bar industry never stops evolving, that is why it is so interesting

Lewis Jaffrey: Becoming a great bartender doesn't happen by accident

Josh Harris & Scott Baird: You should forget about sanctity when you open your own bar

Joerg Meyer: The bar business is all about word of mouth

Hidetsugu Ueno: I do only those things I believe in

Gerard Acereda: One day you just start to perceive the bar as your house

Jose Luis Leon: Any bar needs unwritten rules

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

Fabien Marcault: If a bar had a soul, it would probably go to heaven

Laurent Greco: How to get out of a creative crisis?

Charles Schumann: Alcohol is definitely cooler than perfume

Ariel Leizgold: When you're opening your own bar, you should forget about sleep

Dimitris Kiakos: Cocktails are like top models: good jewelry doesn't mean good taste!

Charles Joly: There aren't enough days in three lifetimes to do everything I'd like to

Marc Álvarez: How to prepare fruit chips

Zdenek Kastanek & Michael D. Callahan: In reality, our guests are actually paying to have their minds cleansed without having to do the washing

Alex Kratena: Time is bartender's main enemy