- [Jon] What have we got?
- We are in need of a deep clean here, guys.
Everything I touch is disgusting.
There's trash in the speed wells, there's napkins,
I found bottle caps.
Jon, they were storing their bottles
in this foil tin sitting in that.
- What is that?
- I think it's rust.
- [Jon] We're going to take a look around.
I want to see the kitchen.
Okay. Thank you, Mia.
- [Mia] Yep.
- [Jon] How are we doing, chef?
- [Chef] I don't even know where to start really.
This is your kitchen, huh, Joey?
- [Joey] Yes, sir.
- Bacon makes a burger great, but would you eat this (beep)?
- [Jon] What is this from? The other day?
- [Joey] Probably more like a week ago.
- The finger painting looked
better than this, didn't it?
Look at the fricking grease in this thing.
- All this burnt nasty crap that you're cooking on top of.
- I mean, we're eating a burger from three weeks
ago on this grill, right?
When was the last time this was cleaned?
- A week ago.
- A week ago. That's (beep).
You're not a good liar, man.
Be honest.
- It hasn't been spotless since we got it.
Say four or five months ago it was clean.
- It's never been cleaned since you bought it.
Now come on back, let's see what else we got.
We're not done.
- [Chef] Look at this, fries in a bus tub.
- [Jon] Come on.
- [Chef] You're developing the enemy of fries.
Moisture.
Here, look at this.
This is what you're serving to the customers?
- [Jon] Let's see what else we got.
(suspenseful music)
- [Chef] (Beep) is this?
- What is this?
- [Owner] Those are my crickets.
- Crickets?!
- [Owner] Yeah, they're human consumption food grade.
They're delicious.
They're crunchy.
- Do you understand that if this winds up
on somebody's plate, do they know that
it's human grade edible?
What do they say? (Beep)!
- If you want to play with food
bring it to your art room and play with it there.
Don't bring it into his kitchen.
You let this guy put (beep) in here, it's your kitchen.
You're in charge, man.
- So let's put it over here with the rest of your future.
- This is people's health at risk.
Just smell whatever the hell this is.
- I would be remiss if I didn't
put this there too, wouldn't I?
If I didn't put this there too, right?
If I didn't take this (beep) sawdust and put it there too!
Keep dumping it, guys.
French fries on the grill.
When I got there
I thought that grill was treated like a garbage pail.
Now it is a garbage pail!
It's covered in their failure, their waste, their abuse,
and it should be covered in their shame.
You should take a picture of that
and call it (beep) culture.
You should take a chair and sit on your ass
and you should (beep) clean it.
This is absurd!
You know what that is?
The culture of failure.
And you, my friend, are the epitome of it.
Clean the (beep) kitchen and then we can start to train.
- We've all been on a downhill slide
and now we're looking around
and seeing everything that we were blinding ourselves from.
I want to just get things going right.
- I can't really assess how you run this bar
with nobody in it.
Now I'm going to let about 60 people in this bar.
Literally in about 60 seconds.
And let's let the proverbial (beep) hit the fan,
let's see what happens.
All right, guys?
- You got it.
(overlapping voices)
- [Bartender] Oh (beep).
Tara, I haven't sent out one order in the computer.
- Me neither, we're just gonna have to go with it.
- Hey man, how are you?
- What's up?
- I'm here with Jon Taffer.
How's it going?
- How's it look like it's going? Like (beep).
I'm one person.
- [Bar Consultant] No beer cooler?
- [Tara] I know, it's a mess.
- Bottom of the bottle, bugs,
all sorts of (beep) floating in there.
Would you drink that?
- [Bartender] Never.
- [Chef] Look at all the grease from the (beep) fryer.
- [Logan] Are you (beep) kidding me?
- That's just sitting on the floor right here.
That's disgusting, dangerous.
- What the (beep) do you want me to do?
- You got a shrimp on the floor.
You've got a (beep) rat trap over here.
Place is a frigging disaster.
- [Logan] This is (beep) bullshit.
I don't (beep) get paid enough for this (beep).
- Where's the (beep) guy going?
- (Beep).
- Logan, who's cooking these burgers?
- Let him see what it's like
to try to pump all that food out.
I'll go home.
- Come on, Logan.
You gotta stop.
- I don't gotta stop.
I gotta stop what?
- [Jamie] 'Cause I wanna talk.
- Go back and be a (beep) firing post (indistinct).
That's (beep). I'm one person.
- I know you're doing the best you can,
you're trying!
- I'm (beep) pissed right now, pissed.
- [Jamie] We're going back together.
- [Logan] I'm one guy.
- [Chef] Hey Jon, he quit!
- [Jon] What?!
- He just quit. He just left.
This place is a (beep) (beep) hole.
- [Jon] I just gotta share with you, I mean look at this.
- [Chef] All this stuff's been out at room temperature
like this.
I'm glad I didn't get the (beep) ribs.
- I mean, this is your food.
Everything is unwrapped.
Look at this fricking place.
- [Chef] I mean, that's just sludge.
- I mean, look at this (beep).
This is your future.
You know you gotta clean this (beep) place
before we even come back here.
Do you understand that?
- Yes, sir.
- I will have nothing to (beep) do with this
and neither should you.
Shut it (beep) down, let's go.
Excuse me, guys.
- [Jamie] You know, employees are employees
and they obviously don't care.
I spend too much time running things and this is what I get.
(crowd yells)
- Look at this.
Black mold.
That's in your beers.
That's in your draft beer.
(crowd yells)
There we go.
Oh yeah, that's a rat trap.
- [Jon] What's going on?
- All right, Jon, there's mold all along the speed rails.
Black mold, mold on the pour spouts,
mold in the filter.
- I just shut the kitchen down.
Nobody's eating anything in this place
because I will not allow you to get sick.
And honestly I'm not sure
you should be drinking here either.
Let's get out of here.
- Yep.
- John, we're leaving, you clean this place I'll come back.
You don't? You go broke.
It's your (beep) choice, wasting my time here.
(rock music)
- [John] Happy (beep) days.
- Ask you to clean stuff.
- [John] What? What?
- This is over.
- Neil Witte is one of nine Master Cicerones in America.
Wanted Neil to look at the bar,
see what we got going on here.
And then Chef, go in the kitchen.
Let's take a look at the kitchen.
Let's see what we got, okay?
This bar's all about beer
so I brought in just the right expert.
- [Neil] See what you get out.
That's some brown stuff on that one there.
- And you can smell it.
- [Neil] This is symptomatic of the lines not being clean.
- Every beer distributor cleans their lines
where their beer is at.
- Do you know when your lines were clean last?
- They were clean Monday.
- [Neil] They were cleaned Monday?
- [Jon] No way.
Is that clean?
- (Beep).
- You don't verify anything.
You can't even get two inches of chrome clean.
I see now why you want to sell the place.
I want you to go through the beer system top to bottom.
- Look at that.
That's mold, white bloomy mold.
All that stuff's going right into your beer lines.
Is anybody even checking on this?
I mean, you got to validate this stuff.
There's obvious signs of neglect in the system.
There's mold growing down there.
Richard needs learn more about his draft system
in order to serve the best beer he possibly can.
- We got a lot of work to do.
We're gonna have to have to replace some of these lines
and rotate kegs, of course.
Let's go up to the kitchen, okay?
How are we doing, Chef?
- You know the fryer's cool,
but it just hasn't been cleaned out
in a long, long time.
When was last time you cleaned it?
- We cleaned it, what was that, last week?
- Yeah, like... last week.
- Cleaned the bottom of it?
- [Jon] Where's the spoon?
Let's see what we got, Kev.
- [Kevin] Never cleaned the debris out.
- [Jon] Oh, it's the worst I've ever seen.
- [Kevin] That's bad.
- Clean your fricking fryer.
Be responsible, for Christ sake!
Kevin, don't teach them a fricking thing until they do this.
Don't (beep) lie to me again, Richard.
- I'm not lying to you.
- [Jon] (Beep)!
- [Richard] No I'm not.
- (Beep)! Is he a liar?
- [Kevin] He's a liar.
- You are a liar!
You are a failure, man,
and I'm not sure I can fix you.
Either you're an idiot or you're a liar.
- No, I'm not an idiot.
- That fryer probably ain't been cleaned
out since the early seventies.
So I'm gonna get Rich's big ass in there
and get him on his knees
and get that fryer drained and cleaned out today
before we cook anything in that kitchen.
We're gonna work up a sweat today.
That's all that debris in there.
Rich, man, I don't think he's a kitchen guy.
I think he's been at the kitchen table
but he ain't been in the kitchen.
You got to speed it up a little bit too, man, okay.
If she see you work in a certain way
she's going to work a certain kind of way.
- Jon knows things that I don't know, like this, you know?
It's common sense, really.
So I'm going to learn the business as best
as I can and run it correct.
What the (beep)? Why is my oil dirty?
That's (beep).
- So there's Kristin.
- [Bar Consultant] Okay.
- [Jon] She's a manager.
- These are all your martinis right here?
- Yes, and then we also have some seasonal stuff up there.
Pumpkin pie is like a pumpkin liqueur.
- At least she pitched something.
- You have some fusions?
- [Kristin] We do.
So everything up there is all vodka,
except for the apple cinnamon right now is the bourbon.
- [Customer] Okay.
- [Kristin] Okay.
- That's a lot.
- Nutella?
- That's Nutella.
Everybody loves Nutella, I guess.
- [Jon] Look at those infusion bottles.
They're disgusting.
It looks like they've been sitting there for months.
Would you want to drink what's in there?
- No.
- It looks like a child after they ate a bowl of chili.
You know what I mean?
(all laugh)
- Wicked gross!
- You guys decide on anything?
- Can I just get the Dirty Birdy?
- Absolutely. Would you like one as well?
- [Woman Customer] Please.
- She's shaking all the martinis.
- If it wasn't transparent, you would shake it.
- Right, but that had olives.
That was just a dirty martini.
That should be stirred.
- That's my whole point.
Now look at that martini.
It looks awful dirty to me.
I mean that's really dirty, do you agree?
- Yeah, that's really dirty.
Yeah.
- I mean that might taste more like olive than gin.
- It's gonna be all olive.
Her face when she tried that martini.
Disgusting.
- With these sliders...what.
- They're really good.
Dani's family actually owns a company, Caldarello sausage
out of Kansas City.
- [Woman Customer] Oh okay.
- [Kristin] It's really good Italian sausage.
- Okay.
- Can we do that and the stuffed portabellos?
- [Kristin] Absolutely.
- There's Alison, she's a bartender and server.
- Okay. That's good, multi tasking.
- All right, Pink. There's your chef, Robert.
Look at this, Pink.
They have a greaseless fryer, have a panini press
and they have some small, almost residential flat top.
I don't know how you can really cook a menu on that.
(overlapping voices)
- Hey, what's going on?
Why is it taking so long?
It's been like 20 minutes.
It did not. It did not just come back.
You guys time (beep) is (beep) up.
25 minutes. Unacceptable. Watch it. I'm serious.
- Whoa.
- Well, yeah, but she probably says
that every day, then nothing changed.
- They don't care.
- You better watch it.
And then tomorrow you don't watch it
and it all happens over again.
- [Kristin] All right, sliders.
- Oh, Thank you!
- [Alison] Right there for you
and a stuffed portabella for you.
- And then I think she wanted to do the Yoko Ono.
- How do you like that cooked?
- Medium well?
- Medium well is fine.
- Remember who (beep) hired you!
It wasn't me!
(dog barking)
- Lords know (beep).
(overlapping shouting)
- I'm almost done with you!
- That's so unprofessional.
Lock it up.
- [Rob] I know the truth about it.
- Oh yeah, you don't know (beep).
You are (beep) stupid.
- [Rob] I know what I need to know.
- [Jon] Clearly, this is a dysfunctional relationship.
- This isn't okay.
- [Rob] Jesus Christ.
- Oh my..
- The filth of that grill with the white
of the egg next to it.
- That would just taste like charcoal.
- I want to see him flip that egg.
I'm dying to see the bottom of that egg.
(all screaming)
They're burnt particles that wind up in the food.
- [Bar Consultant] Yes.
- Obviously it's a biological contamination
just as bacteria all over that grill.
But it's also physical contamination.
- About how much longer? Did you put sausage on there?
Was it burger?
- [Rob] I don't want to hear that (beep).
- Well too bad.
You're going to have hear it.
- I don't wanna hear that (beep).
- You never want to hear the (beep).
- So I got a dog who's communicating with more tables
than the owner and the biggest asset in this room right now
can't be there legally.
This grill is fricking disgusting.
Those eggs are filled with God knows what kind of particles
and these two are disrupting the entire bar
with their fighting.
(overlapping screaming)
- Remember who (beep) hired you!
- [Jon] Okay, I'm going to work.
- This place wouldn't be nowhere without me first off!
(overlapping yelling)
(dog barking)
(rock music)
- Thank you, man.
- I don't want them to eat this.
I want you to take those two plates
and come with me in the kitchen.
- [Dani] Okay.
- Okay guys, I want you to see something here.
Put those plates down over here.
What are all those particles and stuff all over that egg?
What is that, Rob?
- That would probably be grill debris.
- That's the filth from your fricking grill, correct?
- Yep.
- How long have you been using this without cleaning it?
'Cause you haven't cleaned it at all tonight.
- Maybe an hour.
- Okay. So this is disgusting.
Would you eat off this?
- Nah, probably not.
- Would you feed your family off that fricking grill?
- No. Probably not.
- Probably not.
But you'll feed her customers.
This food is unsafe, do you understand that?
It's covered with not only bacteria,
but physical fricking contaminants.
How far in debt are you, Dani?
- 250,000.
- This is who you entrust?
This is what you're serving to people?
Now I'm in a fortune to clean the place up, aren't I?
You won't clean up your mess?
Clean up my mess, (beep)!
- Kind of out of words.
- I'm here to help you.
You have to stand up for yourself, now deal with it.
And this dog better not be here in the morning.
(dog barks)
- Now, do you see what I've been telling you
this whole (beep) time?
- Say what the (beep) you want to say.
- You're (beep) with my business.
You don't have a say in how to do it.
- I got way more (beep) going on besides this (beep)
damn place so (beep) what you talking about.
- Well, then get the... leave.
If you think we can't do it with you then (beep) leave.