- So we wanted to try this together.
So go to it, buddy.
Let's see what we got.
- Oh, you can tell it's dry, huh?
I don't even know if I wanna taste this lobster.
- It should also be white.
Look at the color
of this lobster. - Oh, pink.
That's like an old lobster.
- [Jon] It's pink.
- It smells awful.
- That lobster smelled like (beeps).
You could tell it was barely alive when it was cooked.
The meat wasn't even white.
- Oh God.
(energetic music)
- What's the fresh catch?
- The fresh catch?
Let me check.
Juciano, your fresh cash today.
Mahi?
- Yeah. - Yeah, Mahi.
Yes, it's Mahi.
- [Jen] The fresh mahi is fresh?
- [Waiter] Yes. - Okay.
- [Waiter] The Mahi's fresh.
- The fresh catch was like frozen, I don't know,
pond bass or something like that.
It was nasty.
- My God, it's disgusting.
It's so gross.
It was a disgusting chunk of white smelly...
I couldn't even take a bite.
- This sucks.
- Is this your grog?
- It is.
- We're honestly struggling a little bit.
- Is this fresh?
- [Ben] That's gotta be frozen fish.
Is it frozen?
- If it is the Mahi entree, it is, yeah.
- [Bill] It's frozen.
- Oh, well it wasn't put on the plate.
It wasn't put on the grill frozen.
- This really was a terrible, terrible dining experience.
The worst I've ever had.
It was horrid.
We just gotta get outta here.
- He should be bringing you back the bill
and I did take some stuff off your bill
and I apologize that things weren't up to par.
We're working on it.
- [Narrator] After an hour inside Pirate's Tavern,
Bill and Jen emerged to report their findings.
- First of all, thanks for doing this for me guys.
- Absolutely.
- What'd you think?
- It's tough in there.
The staff was really odd.
It was uncomfortable.
- How bad was the food?
- [Bill] The food was disgusting.
There was a mahi.
It was supposed to be fresh.
They were frozen products.
- No truth in menu.
The fresh fish was frozen.
It was a lie.
But you sit before me saying, this is your dream.
- That's true.
- I'm realizing I might not be able to fix this bar.
If Tracy doesn't change the way she thinks, she will fail.
If you are not ashamed by the fact that you have menu lies
that you serving food that is undercooked,
what makes you ashamed?
- I have an establishment that I believe--
- You're not ashamed of what you're doing?
- No. - Then I can't help you.
- (beeps) bull (beeps).
What the (beeps) that guy talk like that, huh?
- Are you ashamed of the food that was served tonight?
- Nope.
- The food is good ass (beeps).
- Your food is the worst I've ever seen.
Its stinks.
- I don't think so.
- Really?
- [Juciano] Yeah.
- Well you should stop cooking tomorrow
and not cook anymore.
Your food stinks.
You don't know how to cook. - Nobody claim about that.
- Let me explain something to you.
She had to buy them your dinner tonight
'cause you blew it.
- Because the customer is a (beeps) ass (beeps).
- No, it's because you blew it
and how dare you put her-- - I clean
my (beeps) hands too.
- I got my work cut out for me.
You're a fool man.
Tonight is our soft opening.
So today my experts are gonna be working
with bartending staff and the kitchen staff
so that when tonight happens, hopefully we survive it.
- We got some nice lettuce.
It's fresh.
Fresh cilantro, fresh tomatoes.
- [Narrator] Due to Juciano's lack of any formal training,
Jon has brought in Jason,
a new line cook straight out of culinary school,
to help support him.
- Welcome to the chaos.
- Glad to be here.
- [Narrator] And together with Chef Capon,
they begin working on a new menu.
- Chop it up and we're gonna make a little tomato sauce
with the meatballs, right?
The goal here is to create a place where
the business community can network for lunch and after work.
So I've created a simple menu with small plates
where everything can be shared.
What's this?
I smell-- - Lobster, no?
- Do you think this is lobster?
- Shrimp, yeah.
- What is this?
- Shrimp.
- Okay.
You wanna be a chef or you wanna play games?
It's shrimp, right?
I think the soft taco is gonna be a little tough.
Juciano, you workin'?
Let's go.
- I don't give a (beeps).
I don't give a (beeps).
- To be completely honest
I have no idea how this place
has been doing whatever they've been doing.
I have no idea what they've been doing
but I don't know how they've been doing anything at all
with...
- Is there anything else I can get you?
- What food would you recommend?
- We have a mahi mahi appetizer.
Do you like fish?
- The fish sounds kind of good.
- Do like them blackened or fried?
- Fried will be good.
- So one thing he definitely did.
He just pulls 'em out of the fryer.
- Yep.
- No paper towel.
No nothing to absorb that extra grease.
Things come outta the fryer.
You seize them immediately and you get 'em on a drain pan.
They weren't being drained.
They weren't being seasoned.
The runners were not there to run the food.
The products should be at the customer a long time ago.
- Yeah, baby.
- [Jon] I think that's because the runner just got here.
- Mia, you showed up.
- [Man] Mia?
- [Mia] Yes, daddy.
- [Man] What is your problem?
- [Mia] I have so much stuff to do.
- [Man] It's all good.
Clock in you go to work.
- That's lost revenue right there.
- Of course.
- [Jon] Look at her.
She's just standing there playin' with her hair.
- The food just sits there.
It looks rubbery.
- Oh my gosh, there's hair in my food.
- Look at a hair.
Look at this, Josh.
- (screams) After picking through it,
I find a long blonde hair
just sitting in my food and that's the absolute worst.
This is not my hair.
At that point, you're done.
It's over.
You lost your appetite.
You don't wanna eat it anymore.
- [Woman] It's so gross.
- I can't believe what I just saw.
A greasy, disgusting kitchen, terrible drinks,
and a hair in food.
I've seen enough.
It's time to fix this bar.
- You sell oysters by the dozen?
- Yes, and you can get 'em raw or steamed.
- Raw is fine.
- What about you?
- What about this mahi bowl?
- You wanna do that?
Okay.
- Can you add an order of crab to that, please?
- Okay there are the oysters.
She certainly knows how to shuck an oyster.
- I was about to say, she knows
what she's doing. - Yeah.
- Mahi bowl.
Let me get you some silverware napkins and stuff.
- I don't like that.
It's like over buttery
and as greasy as hell.
- Crab legs, typically not greasy.
- No.
- He's using his mouth
'cause they didn't give him a cracker.
- Do you have a cracker?
- We do not have crackers here.
I do not know why.
- Okay.
But we don't have crackers.
- I mean, how much does that cost?
Nothing.
It's probably a hundred bucks, right?
- For 12 of 'em.
- We've had so many complaints
about not having crackers left
that hopefully the owner gets a case or a couple cases.
- He actually said to him,
now people ask him all the time.
We don't have 'em.
- 'Cause of the boss.
I would've left by now.
- I wanna hear what they really think of this.
I'm gonna go in and talk to them.
Sorry guys.
So how was the crab?
- Buttery.
They didn't have the utensils.
- The utensils?
So you couldn't crack...
So you tried to crack it open with your teeth.
- [Customer] Right.
- They gave you no utensils.
You guys know party bars, right?
Is there anything party bar about this place?
- No.
- Oh.
- We're just gonna do a classic burger.
- I'd like the fish sandwich
and then a Philly cheese steak as well.
- Yeah.
- Hey there's one, okay.
- That's the fish.
- That's pretty firm.
Because it's frozen.
- Now when you put the seasoning
and then drop it on the grill,
what happens to the seasoning?
- Burn baby burns.
That's why we marinate instead.
- This sandwich with cole slaw.
- That's me. - My guy.
- And a bacon cheeseburger.
- This bar doesn't realize that the third guest is me.
So I'm gonna go in there.
I'm gonna sit next to these guys
and I'm going to taste this food
and I'm gonna give you to scoop myself.
- Oh, here we go.
- Promise.
- Hey guys.
- Hey, how's it goin'?
- [Man] Good, really good.
- Oh my God.
When I saw Jon standing at the bar,
I knew it was time for a reckoning.
- I'm really curious to see
what you think of that fish sandwich.
- It's a little soggy.
- They took two frozen fish filets
and dropped them on the flat top.
And when you cook fish frozen,
it gets all soggy in the inside.
Jerry, I want you to hear what I saw.
Your cook took two pieces of frozen fish.
- [Jerry] Correct.
- In his bare hands, no glove.
Put them both on a grill.
See all that black on the top of that fish?
That's burnt seasoning.
You don't put the seasoning on
and then put it down on a grill.
Then he took that same hand that had the raw fish,
the raw burger, and the raw beef, picked up my bun
with his hands covered in raw product.
That entire kitchen is completely cross-contaminated.
You're gonna kill somebody.
The water is not at a boil.
This water is not at a boil.
- And it's not gonna cook properly.
- It's gonna be served with bacteria on it.
When you drop a lobster
in a pot of water that's not boiling,
not only will you not bring it to temperature
but you'll kill it slowly.
This is inhumane.
- Yummy, yummy.
- She seems to be very proud about that lobster, Jon.
- All right, that lobster stinks.
We both know it, right?
- Yeah. - Let's go in there.
I wanna see what's going on.
I wanna run there quickly before Russell eats this lobster.
I can't believe how bad it looks.
I've gotta see it with my own eyes.
- They're here.
When I saw Jon walk in,
I didn't know what to expect.
- I'm Jon.
- Hi Jon.
I'm Lona.
- Hi Lona.
Nice to meet you.
This is a friend of mine, Russell Davis.
So we wanted to try this together.
So go to it, buddy.
Let's see what we got.
- Oh, you can tell it's dry, huh?
I don't even know if I wanna taste this lobster.
- It should also be white.
Look at the color of this lobster.
- [Russell] Oh, pink, that's like an old lobster.
- [Jon] It's pink.
- It smells awful.
- That lobster smelled like (beeps).
You could tell it was barely alive when it was cooked.
The meat wasn't even white.
- Oh God.
- Yep.
I'm sorry I did that.
Now about the easiest thing
in the world to cook is a lobster.
When it's cooked at the right temperature,
water doesn't come out of it like this.
What happens is the water wasn't brought to a boil
and it took him minutes to die.
Inhumane, disrespectful to the animal.
So the easiest thing there is almost anywhere to cook.
You guys blew in every way
and now I look around this room and I get why it's empty.
I'm here to save this business
and this is gonna kill this business.
Hi, this is Jon Taffer.
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