- Napoleon?
(dramatic music)
So, she has to go to the POS system,
ring everything in, come up with a total, come back to me,
get my credit card, put the credit card in the machine,
print it up, bring it into the kitchen,
bring me back my credit card and my receipt?
That's the way she does an order?
- Is that how it goes?
- Yeah.
- Is that how it goes?
You don't even know?
- I do.
- [Jon] Then why are you asking her?
- Alright, we're gonna get you guys in a line here,
and then we'll take turns getting your orders, okay?
- [Customer] I'll do The Sweet Heat.
- The Sweet Heat?
- [Customer] Thank you.
- So hold on, what are we doing?
- Um.
- You're bartenders can't take an order
and do a transaction?
So in other words, to take care of your customers,
they all have to line up - Yeah, yeah, yeah.
Yes, yes.
- So that guy has to wait to order from you and then go?
So they're standing there like two idiots
that can't do anything.
And this is the way you run this place?
Have you ever seen a bar in a world that did this?
- No, the counter service-
- Folks, have you ever seen a bar operate like this before?
Anybody?
- [Customers] No.
- (claps) I thought you'd say that.
I've seen a lot of things in my days,
but I have never seen somebody run a bar
like a hamburger restaurant.
It's lunacy.
I don't understand how these people
even made it eight months.
- Some more meat than like, very much?
- [Vic] Yep.
- Okay.
- How we doing?
- So we're going off of their old system Jon.
And Kira's running the food out herself.
So the cook is cooking, running it out,
but you have these other tickets.
- So every time you get going you gotta stop.
- [Vic] Yes.
- It's absolutely ridiculous.
- Yes.
- This is the worst run bar I've ever seen.
You have no chance.
As good as you are, you have no chance this way.
- Yeah.
- But we will fix this.
- Okay.
- Ed, are we selling drinks or hamburgers?
What are we doing here?
I don't get this.
Why can't they do transactions and sell drinks?
- I can take a third station-
- So they've never done that before,
- No, no, everybody's done it.
- Well then why are these people standing in line Ed?
- Let's shift into three stations.
Let's form three lines.
- Three lines?
How about they sit where they like
and they get served like a real bar?
Is that what everybody would like?
- Yeah!
- Well come on Ed!
- Everybody, let's grab a seat
and we'll be out there to take your order, okay?
- [Customer] Chicken strips.
- Hi, have you guys got to order yet?
- Oh no, if you wanna order food,
you can order that through us.
- Yeah, we're gonna take one of all three.
- Uh, communication is all over the board.
Nobody knows what they're doing.
They're used to people coming to them
and so they have no idea.
They don't have table numbers, they don't have a system.
- [Ed] So I need a mile high spritz and a pickle jar.
What are you guys-
- So Ed we have no tickets, no printers.
- Yes, we've got tickets.
I just wanna tell them the drink orders,
so the food order could-
- So how is she gonna remember that?
And how are you gonna remember that?
And how is she gonna know what table it goes to?
- It's on the tickets.
So, but the-
- What ticket? You just verbally ordered it to her.
She doesn't have a ticket.
- You're right, you're right.
I'm gonna grab the ticket from outback.
- So now when you give her the ticket
is she making two of those or one of those?
- She's making one of my high spritz and one pickle jar.
- So, you're gonna say to her?
This is the ticket for the drinks I just ordered?
(employee yells in background)
- That's valid.
- This is ridiculous, man.
It's completely chaotic.
(intense music)
- Okay, we got three chicken poppers coming.
- But we did not order shots.
- So how did you get that?
- She just delivered it to us cause-
- [Customer] It's a gift? Maybe? Yeah
(group laughing)
- I'm a little confused.
- Nothing here guys?
- Nothing here. Not even water.
- Okay, did you order food?
- Food. And I asked for water.
She told me to get up and get it myself there.
- I'm seeing two guests right over here,
that look like they're waiting for service.
I would, I would jump on that.
- Okay, Ed, it's over.
You made it about a half hour and that's it.
I must tell you, I wanna apologize to all of you,
on behalf of Ed.
This is the worst managed bar,
I have ever seen in "Bar Rescue".
I've never seen a bar that has no table numbers,
no seats, no servers, no systems behind the bar
to do transactions, no recipes.
There is nothing here.
What you're asking of your customers
makes you a complete ass.
- Okay.
- You have no guest sensitivity,
no desire to serve, no desire to come through for people.
You are probably the least sensitive,
worst bar owner I have ever seen.
- Okay
- Now apologize to them for your shortcomings.
Say it.
- I am sorry everybody, that I let you guys down.
I really hope you guys give us another chance
because we will make this right.
- No, I will make this right.
Please come back in two nights, everybody.
We'll show you how it's done.
Certainly he's not gonna.
- It's not a terrible name, "Kazba".
I just don't understand how they're presenting it.
- Yeah.
- I'm not quite sure where the door is.
- I would have no idea how to get into that bar.
- $15.
- So they paid five bucks each
to get into that place that's empty.
- I really think you should just go see
how you get served at the bar.
See if it's any better.
- They got frustrated at the table
so now they're gonna go to the bar.
- We were wondering if we could actually
get a different one of these.
It's a little bit strong, maybe.
- Too strong?
- Yeah.
- Okay. Crazy (censored).
- Man, she got a attitude.
- Oh my God.
- She just poured their drink, - Why, why?
- back into a mixing glass
and she's about to shake it again
- Rather than make them a fresh one.
- Exactly.
- Boy, that's a first for me.
I've never seen that before.
- That is just laziness.
- This place is a joke.
No wonder why it's failing.
So they're looking at the menu
looks like they're about to order here.
- We'll take nuggets.
- Y'all wanna take this receipt to the window.
- To the window? What window?
- She just told them, here's your check.
Go pick up your own food when it's ready.
- Like this is a drive-through?
- Let me go walk and get this food.
- I guess, look, whatever he was on.
- There's two waitresses there
but they're not gonna serve the food to them.
What we're looking at is a completely unmanaged business.
- All right?
- I can't believe it.
Styrofoam containers, inside a club,
where they had a stack of plates
that they could have served them properly on.
This don't make any sense.
This right here? Doesn't happen.
- A nightclub guys, this is a nightclub.
- Are you serious?
Did you ask for it to go?
Did you ask for it here?
- No, I told him that we wanted here.
- Oh Shelton, I'm gonna lose it.
- It's just blowing my mind.
- I wanna know who the hell made that decision.
I'm guessing it's the owner.
- Where is Shelton?
I haven't seen him in very long time.
- Holy (beep). This is a lot of fried food.
Like, should've just got on to share.
I'm not trying to gain weight while eating my meal.
I just want to have a little snack,
and then go back to party.
- All right guys, let's go to The Airliner.
(clapping and cheering)
Let's go! We're open!
- [Customer] Hey guys.
- [Employee] Hey there, welcome. Welcome to The Airliner.
- I think we're gonna do one vodka ras and one tequila sour.
- Okay.
- You can pour man can't ya.
- Yes.
- Mm, yikes.
- What happened here?
- I was short.
- Right now we're in a pre-show mode.
They have to sell a cocktail to every guest in our room
before the show begins,
so we can get in a round two during the show.
- [Customer] Can we order food here?
- You bet. What would you like?
- [Customer] Three of each.
- This ticket is for you,
you're gonna give them this ticket.
You're gonna drop it off right under there,
where it says food.
They're gonna yell out your number.
- That is so confusing.
- Trust me I-
- Jesus. Lord have mercy.
- Yeah.
- Who's next?
- Can I get a tequila sour?
- Tequila sour you got it.
- [Boss] Gotta be quick guys.
Gotta be quick. Gotta be quick.
- Get the tequilas.
- Luis is running circles around you guys.
- [Jon] You gotta do multiple things at the same time.
Fill two cups, carry your order.
- That too, yeah, yeah, yeah.
- [Luis] Order 16.
You wanna keep it open or close it?
- [Customer] Um close it.
- [Luis] All right.
- [Employee] Number five.
- Do you yell our number?
- [Employee] We're going to when we get it all together.
- Oh.
- It's kind of coming up in bits and pieces right now.
- Alright.
- All right, plate me up those spring rolls.
We gotta go. - Let's go, let's go.
- How we doing?
- This system doesn't seem to be working
with this yelling through the window.
- So imagine we're having a conversation together
and every time they call a number,
I gotta stop and listen for fear that I lose my food.
This is unbelievable.
If you miss them calling your number, you're in trouble.
It's a waste of time going back and forth
and it puts the burden on the customer to get served,
rather than us to serve them.
- Shows about to start.
Make sure these people have drinks alright?
- Anyone else want a tequila?
- See that?
- One, two, three, four, five, you got it.
- Don't have all day.
Go, go, go, go, go, go, go.
- There are three phases to a great music venue,
pre-show, show and post show.
Right now we're in a crowd soon.
So I have a band Psychic Love performing
to create that energy.
- You guys are not gonna succeed
if you keep moving like this, all right?
Get your (beep).
(crowd talking)
- Here comes the other one.
(band starts playing)
- The first part of tonight's stress test
was all about getting the first drink out
before the band played.
We did that, but there's no service out here now.
Nobody's attempting to sell drinks
to all of the people watching the band.
And how are guests going to hear their number called
when the band is playing.
It doesn't work.
- All right guys, so the band is about to finish.
This next run we gotta be quick.
(crowd cheering)
- People are coming back guys, here we go.
Go, go, go, go.
(tapping on bar)
Ah stop doing that!
If that breaks it's gonna go all in your eyes.
This is gonna slow you down. Okay?
- You got it.
- Number five.
- [Customer] I didn't hear anything.
- Number five!
- Bingo!
- [Customer] Do we give you this?
- [Employee] Yes.
- [Customer] Awesome, thank you.
- Take it while you can, you know what I mean?
- That's what we're going for.
- I hear ya.
- [Customer] Getting the food was a hassle.
- Yeah, taking he order to the counter
and then waiting for your number is kind of a rigamarole.
- One more. We got two tequila sours, Luis!
(drink clatters) Oh!
- I need this bar top clean. This is disgusting.
Make sure your bartenders have everything they need.
- I'd like to order.
- Uh, at the bar.
- [Luis] Next, everybody, who's next?
Close it?
(censored cursing)
- This pisses me off.
- How long does it take you to do each transaction?
- 10, 15 minutes, yeah.
- So where are your credit card tabs?
- They're all over there,
cause there's one credit card machine.
- So you guys have to wait to share that one machine too.
- Absolutely.
- This is unbelievable.
This makes no sense at all.
These procedures are gonna kill us.
- One more?
- I Never got my food ticket.
- You wanted the-
- Cheeseburger and egg rolls.
- Let's see what you got.
Come on George, do this.
Talk to me. How we doing?
- We're not doing well, Jon.
- The first drink before the show, they did okay.
There was no service in the show at all.
They didn't serve one time.
- Nobody went out there.
That's a missed opportunity.
I don't think they have enough staff to really the venue
the way they're supposed to be running it.
- We got a lot of work to do.
- Tons.
- Order 15.
15? Who doesn't have a drink?
(customers cheer)
- [Employee] Ah (censored) it.
- The Airliner is crashing here.
(percussive music)
So for recon, I got Shea Farrell.
Shea is a local, who's a food blogger
and creates a lot of food and beverage
and nightclub content online.
- [Narrator] Jon's spies enter 360 Lounge Reloaded,
a small nightclub with an L-shape bar, a small DJ booth,
and an underutilized kitchen in the back.
- You guys have your IDs?
(laughing)
Type your name there for me.
- Yeah, just your phone number.
Don't worry about your email, I got you.
- Okay.
- Why is he getting her phone number?
- This is really weird.
- We got your number.
We'll send you a text message.
(intense music)
- I'll also do social security if you really want.
- All right, lemme see. I got you.
- I wanna find out what he's doing.
- Okay.
- This really bothers me. - Okay.
- I'm going inside right now.
- Okay
(dramatic drumming)
- That's him. What the (censored)?
- What are you doing?
- Getting the IDs for membership.
- Do you know that you're giving him
your information for membership?
- Not at first.
- So you're taking their information
without telling them why.
These people came in here to have a drink.
How do you feel about him taking a picture
of your driver's license?
You don't know who the hell he is?
I would walk the hell outta here in a minute!
What are you doing?
Here's what I wanna do.
I want you guys to order drinks and food.
Okay? Be here as my guest.
Put your fricking tablet away.
Let's get a server over here.
Let's get some food and drink orders in.
I wanna see what you guys got.
- Yeah I'll be taking y'all's orders today.
- Boy, these are really sticky.
- Yeah, they are.
- They are sticky, right?
I said these are sticky.
She said, yeah they are.
(laughs)
- Wow.
(indistinct)
This is bullshit,
- I was going to get a Cosmo.
I was gonna do the Cosmo. - Get the Cosmo.
- Yeah Cosmo?
- Let's do a Cosmo.
And I'll take the grilled shrimp salad.
- I'll try the margarita.
- Okay. - I'll try the margarita.
- Yeah, we'll do tenders.
Yeah, I'll do tenders, yeah.
- All right. I'll put it in for you guys.
How do I ring in a Cosmo?
- We don't got that.
- It's on the menu.
- What?
- So total is gonna be $142.60.
- Oh, I gotta pay you before I get it?
- Before. Yes.
- Really?
- So we don't like run like a tab.
In order for me to print the ticket
to take to the kitchen and to give to the bartender,
we have to pay first.
When we pay, it prints out a itemized receipt.
- So for this entire time,
know that they haven't been making our food yet.
They don't know too. - Mm-mm.
- Napoleon?
(dramatic music)
So, she has to go to the POS system,
ring everything in, come up with a total, come back to me,
get my credit card, put the credit card in the machine,
print it up, bring it into the kitchen,
bring me back my credit card and my receipt?
That's the way she does an order?
- Is that how it goes?
- Yeah.
- Is that how it goes?
You don't even know?
- I do.
- Then why are you asking her?
It's unbelievable to me that you could own this place
for this period of time and not know shit.
First of all, this whole thing seems so untrusting,
so invasive.
These girls were not comfortable when you walked up to them.
Our menus were another bad swipe against us.
Now she's running back and forth
with a credit card for $145.
I mean, come on.
Would you come back to a place that that happened at?
- No, I wouldn't.
- Okay. Well we now know why you're failing, don't we?
(rock music)
Hi, this is Jon Taffer.
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