- He has no idea what I'm talking about.
- He's gonna sit here and lie to me about lunch-
- I ain't lying to you, man.
- $1.5 million, and this guy's still a (beep).
So you get here, the doors are open.
What the (beep) are you doing?
- We come in and set up.
- He lied. I usually get here and put out all the drawers
and get Will going.
- You're gonna take credit
for the job your brother's doing?
Seriously guy?
- [Tiffany] He's so full of crap.
(rock music)
- I'll have the chicken sandwich.
Grilled please. Yeah.
- [Bar Tender] Grilled.
- Yeah.
- When you have an order for a customer,
this guy decides that he wants to smoke a cigarette
before he starts the order.
- (beep), (beep) (beep).
- He's an ass.
His attitude is so bad it's unbelievable.
- Look at this seasoning method he's doing
on this chicken breast.
Squirt it with something over the grill.
Sprinkle something on it.
- [Jon] Wow.
- This food is gonna suck.
- We're going to need to make an order to go.
- Okay.
- Four bacon cheeseburgers.
Okay. He dressed all the way through.
Two medium well, two rare.
- Okay.
- Oh, so he's about to blow a gasket.
He's gonna, he might walk out.
- That's flat.
That's what happened here. It's flat.
It's missing something.
It's like it's been sitting out on this bar all day.
- What the hell is that, Chef?
- [Jon] Look at the smoke coming up from that oil.
- When the fryer's pouring smoke like that,
you know that that oil is just deteriorated.
Gook and slime, just sitting there burning.
- It's disgusting.
- So this is a first.
He fries the chips, leaves them in the greasy basket
and he's taking 'em covered in grease,
and putting them around.
- Two minutes ago,
he had a raw chicken breast on that hand.
And then he picked up those chips
with that same hand.
There's raw chicken all over those chips.
- I'm tired.
- I'm tired. - I'm tired.
- He didn't see the to go order.
- No, I don't think he even realizes it's there.
- What the (beep) am I supposed to do on this ticket?
- Seriously?
- Four bacon cheddar burgers.
Two of them rare. Two medium well.
Everything on all of them.
Two sides of ranch, two sides of honey mustard,
two sides of barbecue sauce, all to go.
- [Cook] I know what.
Just get me some Viagra
and let's get outta here for a couple hours.
- Well, you can see he's really rising to the occasion.
(bartender laughing)
- So she used the tongs, it fell out of the tongs
onto the dirty surface.
- And she didn't even wipe the surface.
- Now she has her fingers on the inside of the cups,
touching that food.
(disgusted groans)
- [Jon] There's raw chicken all over everything.
I say the three of us go in.
You go back in the kitchen.
They can't serve that food.
- Yep.
- [Jon] You go (beep) nuts on 'em. Okay?
- Dirty Ray.
How's it going?
- Who the (beep) are you?
- I'm gonna be the guy who shows you
how to run a kitchen properly.
So let me ask you a question.
How many cigarettes you smoke tonight?
- Two.
- Two. How many times you wash your hands tonight?
I seen you coming over to this disgusting grill
- As the food- - Tell me about it.
- Tell you about it?
You're the cook.
Who cleans this (beep)?
- I can't (beep) do everything.
I cannot do every (beep) thing here.
- I've been watching you back and forth tonight,
smoking, asking for drinks,
and you're telling me
you're too busy to clean the (beep) kitchen?
You know this is a straight up lie.
- Yeah.
- Have you drained the oil since and clean the fryer?
- Nobody has ever (beep) showed me how to drain the oil
and clean it and put the same (beep) oil back in there.
- You get paid, right?
- Yeah.
- This is your job.
This is not rocket science.
This is drain the oil, clean it and strain it back in.
These are straight up excuses.
- You're right.
- You know, when someone told me earlier tonight
that you wanna do a good job here and you have-
- I do (beep) wanna do a good job.
- With this attitude, this is (beep) (beep) (beep).
- Nick is trying to give us tips.
He doesn't understand our customers,
and I'm not gonna let outsiders come in and step on my food.
It doesn't work that way.
- What are some of your top items?
- The peel and eat shrimp.
- All right. Why don't you just fire that up for me?
- It's Derek's secret recipe
and it's beer and his seasonings.
- Okay.
- [Derek] I put it down here.
- You have too many seasonings in there.
But I'm getting like a reflux right now
because of all the different seasonings that are in there.
And it's just not settling with me right.
- I think they're fantastic.
- Honestly, it tastes like almost like boiled piss.
- I've been a cook for the past 30 years.
I'm good at what I do.
I do an awesome peel and eat shrimp.
He's a hard-ass.
- So tonight for our stress test, we're gonna tweak this.
We're gonna lose the beer.
We're gonna definitely lose all the seasonings.
And we're gonna work with one season,
and we're gonna work with the old bay.
- Okay.
- Some fresh lime juice and some olive oil.
All right. Gonna put it down here.
Why don't you guys take a try?
What do you guys think?
- I feel it's very bland.
- You feel it's bland?
- I do. Honestly.
- Simplicity is the best.
- Nick taught us a lot of good lessons,
but we're gonna do recipes our ways.
Do it the way people have been buying 'em.
- All right.
As soon as I get this basket.
- Derek, what was some advice you took from me earlier
that you're using tonight?
- We're taking the lessons that you passed to us.
- Okay.
- But we're still trying to stick with our flavors.
If we crash and burn, I'll be the first one to say
my mistake, I apologize, Nick.
I turn my kitchen over to you.
- I'm not setting 'em up for failure.
I'm setting 'em up for success.
I gave 'em a few tips to make things a little bit easier,
and they pretty much threw those out the window.
Hey, you know what, do it your way.
All right, fire one gator, one shrimp.
- Another gator.
= Fire another gator.
That's three gators all day.
The only thing I would say about this,
the portion's a little smaller
than the other ones that were going out.
Would you say that's a smaller order
than what we've been sending out?
- It's a smaller order,
but that's for five and a half ounce order.
- Okay.
- All right. So-
- I didn't see anybody weigh that.
- They didn't. Here.
You know what?
I'm gonna prove it to you.
We'll do it this way.
- It's 3.9.
- I gave you the extra paper. - It's smaller.
- It's smaller
- And it's smaller.
- You're right. - Okay?
- I was wrong. I got ya.
We take criticism, but I'm not gonna take unnecessary drama.
- Yeah. It's not unnecessary drama.
You told me it was one way-
- Are you happy?
Now, can you stand out of our way?
- Stand outta my way.
- I understand- - I'm here to help you.
- I understand.
- You're telling me to stand outta your way.
- You're gonna have to step outta my way.
You're killing me.
I'm not gonna stand back here and let the chef
rail my ass over (beep) stupid things.
If I paid him, I'd fire him.
- All you got is vermouth up here?
- (indistinct)
- Do you know what vermouth is?
It's a fortified wine.
So as soon as you open this bad boy up,
you only keep it for like a week at the max.
- It's been here for months.
- You guys handle all of your liquor legally and everything?
- Honestly, no.
- Honestly, no?
- They get the cheap liquor and they put it in here.
- Okay. So like to bottom liquor?
- Yeah.
- Putting cheaper brands of alcohol
into premium spirit bottles.
That's the type of thing that gets your
liquor license taken away,
and your bar is shut down.
Where do you guys keep the back stock of the cheap liquor?
- Downstairs.
- Show me downstairs?
- Yeah.
- It's sad state that a bar is in
when they feel they need to rip off
their customers in order to make money.
Holy (beep).
- This is your burgers. From when?
This is brown.
Are you serious?
It's almost 60 degrees.
- Yeah.
- This is a hot box.
- Yes.
- So you got ground beef, chicken everything in a hot box.
Salmonella; you can kill somebody,
get someone real sick with that.
And I'm pissed off at you because you're serving
people out there this (beep).
Jon!
- Aaron, what do we got?
- [Aaron] This is their ground beef mix.
- Oh!
What's the temperature in there Aaron?
- Oh, 60.
- 60 degrees?!
This should be 40 degrees.
So all that food is garbage.
All of this is (beep) garbage.
Aaron, we gotta throw away everything in this kitchen,
and pull every customer's plate before they get sick.
- Jon, this is bad downstairs.
- Let's go downstairs.
- Which one of you two, or is it both of you,
are pouring cheap liquor into premium bottles?
- Neither one of us.
- Don't you bull (beep) me.
I've had two of your employees tell me that you did.
I've seen the bottles.
I've seen the files.
- Show me the (beep) bottles. - I tasted the liquor.
- Neither me or him have ever poured
cheap liquor into bottles.
- You're full of (beep).
- Show me. - Come on. I'll show you.
- Show me that I poured cheap liquor.
'Cause you know it's a (beep) lie, you know I didn't do it.
- Here's your funnel.
- No, we know-
- A smart man knows when he is busted.
- We didn't tell these guys to put this (beep) (beep)
in the liquor. They-
- I'm gonna walk outta here and you save your ass.
- Jon. Mr. Taffer, I-
- This is your chance to come (beep) clean.
- I'm (beep) telling you-
- Do you want me to walk outta here?!
- (indistinct) - I need your (beep) help.
- Then you and you better be (beep) straight with me.
- I'm being straight.
- You better think about your answer or I'm gonna
walk outta here!
Have you ever known that bar brands went in a
call brand bottle ever?
- Yeah, I knew.
Only two bottles that we ever did.
And I'll tell you the two bottles.
- I don't care if it's one bottle or a hundred bottles.
You're thief, and I say the same to you.
You're a (beep) thief.
What integrity do you have left?
- Obviously none.
- (beep) shame on you.
I'm outta here.
Just let me outta here.
- We gotta make it right.
We gotta do whatever we gotta do.
- I need Taffer's help.
- The eager crowd is herded into the Black Sheep,
and the orders pour in.
- I'll take the original salad.
- The original salad.
(customers bustling)
- Can you lean around the other way?
- 45 minutes. I've been waiting 45.
- I'm so sorry.
I'm trying to get to everybody.
- Yeah, hurry up.
Let's go Tommy. Move, move, move.
- Ah, this is nuts.
- What cocktails is that?
You don't need to shake it.
You put Coke in it,
top it off with Guinness.
- [Customers] Apple pies! Apple pies!
- Where the hell are our glasses?
- Sorry guys, we don't have any glasses right now.
- It's taking a very long time to get served.
- [Tommy] I need another. I need another glass!
- Hey, Tommy, beer glasses.
- [Tommy] What do you want?
- Beer glasses washed ASAP,
I'm waiting on beer glasses.
- Jesus Christ.
- Peter, we got not one empty glass out there.
Four glasses sitting on the bar counter Tommy.
- Hey Tommy. Tommy, can I get some glasses?
- [Customers] Apple pies! Apple pies!
- Where's the beer glasses?
- What happened to all our (beep) glasses?
Okay. Beer glasses.
We had a hundred goddamn glasses
before this (beep) thing started.
I'm (beep) pissed.
- How was that us?
- Because we had a hundred goddamn-
- That was (beep)
That was your bar staff.
We had enough 'til you come (beep) the bar around.
No you didn't.
If you had you enough glasses, - No, we did have enough.
there would be spares.
- Bull(beep), (beep) Irish boy.
- Get out of my bar.
- Dude, I'll tell you what.
I'm gonna (beep) punch each other out in a minute.
- Out of my bar.
- This ain't your (beep) bar (beep).
- Jon.
- What happened?
- Ah, Tommy was screaming at me.
I said just because you can't manage your bar,
it's not our fault.
- So excuses. They're blaming you.
- Yeah.
He can handle the pressure, that's fine.
- Then he can't be back there.
- [Tommy] Mother (beep)
- Tommy totally lost his cool tonight.
This was a stress test, and he failed.
- (beep) 500 people in there,
everyone screaming and yelling (beep).
All right. Get the (beep) away from me.
- [Jon] Hey everybody.
I want you to meet Lisamarie.
- We gotta take everything apart
and clean it from the top to bottom.
- We need some disinfecting cleaning supplies.
Okay. So can you run to the store and get that for us?
- I can.
- Okay. Thank you.
- Everybody come here.
This is the grossest thing I have ever seen
in my entire life.
- That's (beep) terrible. (laughing)
At the end of the night,
it takes two seconds to pull this off
and wipes this down.
And if you do that every single night,
this never has a chance to build up.
If you're having this kind of problem,
which looks like worms or some-
It takes two seconds every day.
But if you do it every day, you don't have to do this.
(intense music)
- Those gloves all right?
- Why don't you go ahead and throw on a pair
and get back here?
- Are you gonna be rude like Jon?
- I'm not trying to be rude.
I'm just back here-
- Well, there's a certain way to talk to me.
I'm not gonna put up with it.
- I'm back here cleaning your bar.
Okay, well I appreciate it.
I came in on my time off,
to help clean your bar. - You what, I'll tell you what
why don't you just sit down over there,
and don't clean my bar.
I don't need you to. Please.
I don't need you to clean my bar.
Okay, thank you. Bye.
- Good luck.
- Appreciate it.
- That was crazy. I've never been talked to like that.
You have a team of people that come in here to help you.
Like, how about you just show some respect
and say thanks for being here,
for the second (beep) time,
'cause we screwed it up the first time.
- Lisa Maria is Friday's number one trainer
in (beep) America.
She's back here cleaning your bar, and you disrespect her?
I mean this makes no sense to me Terry.
We're trying to help you here!
I'm really getting tired of the way
you guys are talking to me.
It's enough dealing with you,
but I'm not gonna deal with her being that-
- What an (beep) ass(beep) you are.
- I am an ass(beep), but you're a bigger ass(beep).
- The difference is, I have success.
You have (beep).
And the only success you have, I (beep) gave you.
- Is this your version of success?
- And now I take it away.
This is your version of success.
- Come on Lisamarie. Let's get out of here.
- Bye.
- [Terry] I don't wanna (beep) do this.
- What's up boys?
- What's up buddy?
- My name's Russell Davis.
Jon Taffer sent me.
- I'm Chef Tiffany Derry.
- I'm Jason.
- Jason, very nice to meet you.
Mm.
Mm, mm, mm.
Do you wanna grab your brother for me?
- How long you been bartender man?
- Three years.
- You ever bartended anywhere else?
- Vegas.
- Vegas?
- Best bartender in the world.
- Oh yeah?
When's the last time that you got on your hands
and knees and actually cleaned up some of this crap
that's lying around here?
- Two weeks ago.
- Two weeks ago?
Is that two weeks right there?
- That might not be two weeks.
- That's not gonna be two weeks.
- That might not be two weeks.
- You guys are all drinking beer outta this cooler?
- [Customer] Yeah.
Yeah, yeah.
Never have I ever, seen this crap.
- I need you in the kitchen.
Yeah, I need you.
- Oh.
- These are pool noodles.
They're using these to soak up all the mold,
and the rust, and the bacteria
on the bottom of their beer coolers.
- That's disgusting.
- Scott.
- Scott, very nice to meet you.
Who works in here primarily?
- Me.
- What do you do?
- Manager.
- So, whatever is messed up in here is really your fault?
Okay?
Where did you learn to cook at?
- I don't have any experience whatsoever.
- Does he help you?
- Um.
No.
- I'm not a kitchen person.
- Oh, obviously.
- What an (beep).
- The one thing that bothers me the most, canned items,
left in the can, after it's open and refrigerated.
This is a health code violation.
Show me the walk-in.
What is this?
- My wings for the night.
- Why aren't they covered and wrapped and dated?
- I don't know.
- You. Is this your managing style right here?
- Normally that cart's not-
- Normally!
Big boss right?
Big boss that don't know how to run a kitchen.
- Someone gimme a good, hard drink for this guy real quick.
- [Customer] Long Island Iced Tea.
- Long Island Iced Tea.
Half the liquor actually went one the rail, for one.
- [Customer] Oh!
- Taste it.
You want that?
- No. - You want that?
- You still think you're your the best in the world?
- Of course.
- What is this?
Why is this here?
I don't understand why you don't organize.
- Have you ever tried to tell your brother to do anything?
I could tell him all day long.
- Yes, I work with my sister.
My sister is my sous chef.
I tell her what needs to get done.
- I come put things in order to tell I'm blue in the face.
Then someone comes and does (beep) like that.
- 'Cause you don't know how to manage.
That's the problem.
- I don't have a staff.
- You don't know how to manage.
You get on your knees, and you start scrubbing that stuff.
That's how you do it.
- So, how can you back here, brother?
- Whenever he gets to the point where he looks
like he needs some help.
- Is this true?
- No.
- Why is he telling me different, man?
- Other (beep) going on. I try to be back-
- Is he (beep) me?
- Yeah.
- You (beep) me dude?
- He has no idea what I'm talking about.
- You're gonna sit here and lie to me about lunch-
- I ain't lying to you, man.
- $1.5 million, and this guy's still (beep).
So you get here. The doors are open.
What the (beep) are you doing?
We come in and set up.
- He lied.
I usually get here and put out all the drawers
and get Will going.
- You're gonna take credit for the job your brothers doing?
Seriously, guy?
- [Tiffany] He's so full of crap.
(rock music)
- Hi, this is Jon Taffer.
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