- I'm done.
Stop frickin' lying!
Look at this, for Christ's sake!
Shut it down, clean this (beep) place, or I'm gone.
- Okay, you got it.
- Get on your (beep) knees.
Pick that (beep).
I want you to wallow in your (beep), John.
Why don't you picture your kids down there with you?
(upbeat music)
- Shots, shot, shot, shot!
Everyone does basically what they want.
- It's like going to a massive house party.
'Cause I'm the one that's in charge, not you.
The Cave is my baby.
She's more old school on things.
She's definitely out of place.
- We are losing money.
- We're busy, so the proof is right there on why I'm right.
- Where is he?
- Oh, he's over there.
Want me to call him?
- Working hard, isn't it?
Jaime.
Jaime!
I know you're really paying attention to your business,
but I'm standing here.
Would you mind coming and talking to me?
Son, come here. - Yes, sir.
- Do you understand your mom is in debt about $200,000?
You understand that?
- Yes, sir, I do.
- Do you understand that she could lose her house?
Have you trained these employees?
- We're short staff, man.
Everyone's new, so some people just--
- Have you trained these employees?
Did you, yes or no?
Did he, Maria, yes or no?
- No.
- Does he treat it responsibly to protect your business?
- No.
- I think I did a lot, man.
I threw flyers around the whole city.
- You don't take ownership of this failure.
Think about it!
You failed.
She's telling you you failed.
- It's a matter of perspective.
- You have nothing but excuses.
And you're a lazy asshole who stands there
and talks down to your mother,
and she's gonna lose her house
because of your (beep) excuses.
Grow up!
Tonight's stress test worries the hell out of me.
John and Jonathan can't manage this part empty.
I don't know how the hell
they're gonna approach managing it full.
- Welcome to Paladino's.
Come on in. (people cheering)
Okay, you guys want some pizza?
- Yeah. - Yeah.
- Two pizza slices. - You got it.
How many pizzas does he need to start getting going
I can have him start making?
- I don't know, let's see.
It's six per ...
Or, no, it's four per pizza, so that's ...
So that's one ...
- So I'm gonna say three cheese, two pepperoni.
- That sounds good.
- Okay, so wait, stop.
So what the ticket?
What ticket have you taking?
Because we're gonna end up making it again.
- Like once I give these pizzas to them
and then I give them the tickets--
- [Chef] You don't give the guests the ticket.
- Right.
You take it and throw it away
so we know in the kitchen that we've already made it.
- Yeah, but I need to give it ...
They have to pay for the pizza.
- Yes.
I would have rung it in when I had the ticket in my hand.
- So I should be ringing it in?
- Of course you should. - Yes!
- I didn't know that.
- Who's gonna get paid?
- That's a good question.
- Can you believe that these guys are scientists?
- For my day job I am a biochemist.
We can't make boxes.
- He had no idea what was going on.
No communication, no organization, no clue.
Pizza was not making it to the table.
- Hi, sorry this took so long.
- Thank you.
- The pizza actually was good,
it just took awhile.
- We're getting backed up.
The pizza's not leaving.
- These are getting cold. - These ar getting cold.
They need to go out.
- Those three pizzas over to that table
and you left the tag there, and so--
- You said that we were doing this
because we were trying to give them ...
They had ordered--
- No, no, no, but we took those slices out.
- No, you didn't take the three pepperoni's out.
- We did.
We took them out.
Okay.
Perhaps not.
- I might not remember. - We can double check.
- This is an incredible rescue.
Sometimes their conversations are just astonishing to me.
Did they get the pizza or not?
- It was served in two separate orders.
- But they got it?
- At this point I believe they got it,
John doesn't think they did.
I think that's-- - No, that's not it.
- Just go ask them.
- I think we gave it to them twice.
- Why don't you just go ask them, guys?
As you're talking about it these are getting cold.
John and Jonathan are book brilliant,
but they're common sense ignorant.
They can't get a slice of pizza to a table
without a 10 minute discussion.
- Jon Taffer called us morons and he's absolutely right.
- You guys are only serving bottled beer?
We can't have that.
So tonight we're gonna introduce draft beer
into your stress test.
So I'm gonna teach you guys how to pour a draft beer.
- Excellent.
You want to start with a beer clean glass.
You're gonna start at a 45 degree angle.
Open the tab in one fluid motion.
If you pause in the middle,
you're gonna create a burp or a bubble.
Once it gets about two thirds of the way, straighten it up.
See the lovely effervescence coming up from the bottom?
So, who feels confident in their beer pouring?
Wow.
We'll start with Lexi.
Come on down.
Show me how to pour a beer.
- You take your beer clean glass here
with proper sanitation and drying techniques.
It's gonna go at a 45 degree angle.
(crickets chirping)
- Check.
JD may go broke if it takes you this long
to pour a (beep) beer though.
You got it, you got it, you got it.
- [Lexi] Make it stop!
Turn it off.
- Put it back.
- Well, you forgot to tell us how to turn it off.
- Yeah, you didn't go ...
You didn't go through that.
- What the (beep)?
- [Hostess] Hi, welcome to Fatballs.
- How can there be nobody here?
- It is the way now.
- [Jon] This is the way now it is?
- It's the way it is now.
- Okay, so here's what we're going to do.
Push two of these tables together.
Come help me.
Give me a menu.
Give me a server.
Okay, here's what's going on.
I am now gonna be 10 customers.
- Can I recommend the Strawberry Surprise?
- Sure.
I also want to try a Root of All Evil,
a Mojito, a Tequila Sunrise, a Fatballs Cherry Bomb,
a Jet Fuel, that sounds real good,
a Blue Sapphire, a Sunset Over Fatballs,
a Backseat Boogie, and a Pineapple Island.
I want to see how we do.
You think they're gonna do well?
- If I had to put my money on it,
they probably wouldn't get those drinks right.
- How come?
- Because they haven't been trained properly.
- Whose fault is that?
- I'm all over the place.
I can't train them when I'm doing other stuff
that also needs to be done.
(screeching violin music)
- I want to order some food.
- Order it.
- Let me try Mama's spinach dip and chips,
some onion rings, the Philly steak, Fatballs burger,
a brunch burger, a blue balls burger.
Boy, that's very appealing.
A lot of women are gonna order that.
- Here I go, man.
Here i go.
I ain't rushing.
- I've been waiting 25 minutes for food.
I understand that people wait an hour for food here.
Where's my food?
- Be patient.
- No, I'm not patient.
I want my freaking food and I want it right.
- You gonna get it when it comes.
- Who said that?
- Me.
- What did you say?
- I said you gonna get your food when it's prepared.
You got to be patient.
- This is your staff.
Go fire his ass.
There's our cook, whose name is Dirty Red.
(rock music)
I wonder if he put it on his chef coat, Dirty.
- Sounds like a nickname he gave himself.
- Jon Taffer told my manager that if I left here
without cleaning this kitchen
that he was to fire me.
Didn't go home.
Didn't sleep.
I scrubbed, and I scrubbed, and I scrubbed
to the point of exhaustion.
Kitchen was a mess.
- Hey Joe, don't let the coffee pot be empty today.
- I'm tired.
- Where's Red?
(camera whirring)
- (beep), I was filthy.
I was covered head to toe with grease all over my body,
so I little bit of a bath in the dish area.
- Hey. - Huh?
- Tip of the day, don't get the degreaser
in the peepee, it stings.
- Eh, it ain't gonna be any worse than gonorrhea, right?
All you peeping toms,
I'm sure y'all had fun.
- Hello.
- Taffer who?
I'm the one (beep) in charge.
- Hi. - Hey, good morning.
There's no talking.
Where is everybody?
- Oh (beep).
- How's that cheese steak? - No Philly cheese steak.
- There's no Philly cheese steak?
Dang it.
Okay, we'll do the nacho fries and turkey melt.
- Look at it, it's all lumpy.
- I want to see if they're actually going to eat this
the way this looks.
- Yo. - That's not real cheese.
- I mean, honestly, this looks like a joke.
- I want you all to come with me for a minute.
Let's go in the kitchen.
I want you guys to see this.
- Oh, here he comes.
Oh (beep).
- Nice to meet you. - Nice to meet you too.
- Come on in.
First of all, look at that frier.
What you're about to see will blow you away.
Here we go.
Look at this, guys.
You ever see oil smoke like that?
You know why it's doing that?
'Cause it is so contaminated with bacteria and filth.
Do you understand how dirty that is?
- Yeah, yeah.
- You leave at night and don't clean it.
You let him leave at night and don't clean it.
- I personally have spoken to Louis
about cleaning the kitchen numerous times,
and I've been on my hands and knees scrubbing the floor
with the floor was like that all the way across.
- Really?
What about that? - I did not finish.
- So that's like changing a baby's diaper,
but not between the cheeks of his ass
'cause you don't see it.
Would you eat that food?
- No, I don't want to eat that food.
- So if you won't eat it,
how do you give it to them?
- My stomach hurts.
I feel like I can't believe I just ate this nonsense.
- How do you stand here and live with that?
Three weeks ago it wasn't replaced.
Why?
- I had no money lately.
It's been so tight, and that's the only answer
that I personally have as a manager.
- So you don't have the money to do that.
(people gasping)
I want you to understand what's going on behind the bar.
There's a huge gap between the amount
of liquor that you sell,
and the amount of liquor that you use.
For every drink you sell,
they are either giving away or stealing
two more drinks worth.
I believe you are the biggest thief in the room.
- No, I'm not.
Why I am thief?
I never get even one dollar in the cash register.
Why I am thief?
- Here's how.
She gives them a big drink, doesn't she?
What happens to her tip when she gives them
twice the drink that you do?
- She make good tips.
So she makes more money
because she gives away more of your product.
- That's stealing.
- You're giving away her liquor,
more than you should, to get a bigger tip than you would.
- No, I pour in the right pour.
- Then how did this happen?
- That's not my sale. - You should tell her.
- I see you over pouring.
- If you continue to lie to me,
I'm gonna turn around and walk out of here
and not do this bar.
Have you done it before?
Have you done it, yes or no?
(dramatic music)
- (chuckles) I'm kind of a spoiled brat.
I've probably been fired about seven times.
They have to hire two or three more people
to replace whatever I was doing.
I gave up law school for this bar.
I could run this place by myself.
- She has flip flops on
in the kitchen? - In the kitchen.
First of all, that's illegal,
not to speak of how dangerous it is.
- Yes!
You have oil and you have these fryers and grills.
I mean, carrying the food and ...
- Oh, that's disgusting.
- Excuse me, can we order food?
- [Maggen] Yeah.
- [Customer] Can we get the street tacos
and the loaded nachos?
- Yeah, for sure.
- All right, let's see.
The order's in.
(tense music)
Microwave? - Oh.
- So it's going from a steam table,
which is supposed to be heated.
Obviously, if it's not heated,
that means that it's in a really bad
temperature danger zone.
It's a problem.
All right, So now we have the food
that she just took out of the microwave.
It just does not look appetizing, the beef.
- No.
- That does not look like
traditional street tacos. - It smells bad.
- She spit it out!
- Woo!
You want a lemon drop?
- I guess you're done in the kitchen.
- It's obvious it's a free for all.
- [Cheyenne] Please, let me make 'em.
- [Maggen] No, she asked me specifically.
- Yeah, but she likes mine better.
- No, she's not.
Dude, Cheyenne, on the cool, like, this is (mumbles).
- How many?
- Can you move out of my way, dude?
This is what I was told to do.
- But I'm on the clock, not you.
- I don't care.
Like they asked me--
- [Cheyenne] I'll go over there and take their order.
- Dude, I'm not gonna take the bottle away from you.
- But they asked you because you were sitting
at the table next to them.
- No, they asked me because she--
No, I'm not gonna argue with you on the cool.
Like, I'm doing what I was told to do.
- No, I'm gonna make 'em.
What do they want?
- Okay, then I'm going home.
(beep) it. - Bye.
- Bye mom, I'm leaving.
- I'm mad, mommy.
- She's acting like a six year old girl.
- Wow.
- She didn't go back there until after.
- [Maggen's Mother] Yes, she did, she went--
- Mom, just shut up.
Just stop, you don't even (beep) know.
Just stop.
- This would be outrageous if it was in their living room.
Look at the customers looking right at her.
- [Maggen] She didn't go back there until after.
- Dang, it's like dinner and a show.
(all gasping)
- Oh! - Oh my gosh!
Oh my God it's a possum!
- Oh my gosh! - It's a possum!
Why? - Oh my gosh.
(woman screams)
- They won't eggs and donkey balls.
- They call it craft food.
From scratch craft kitchen.
- Okay. - Interesting.
- That's what it says when I looked them up online.
- Okay.
- So those are the donkey balls.
- Yes.
So the donkey balls that are their very famous,
super proud of these balls, are cooked in the microwave.
- Let's go see all of us.
So hit the kitchen, hit the bar,
and let's see what the hell's going on.
Nick caused Chris to invest
a half a million dollars in this bar,
and then he doesn't even come in dressed professionally,
doesn't run it professionally.
This bar is failing because of the choices
and decisions that Nick made.
Nick. - Oh, dude, come on, Jon.
- Enrique, the duck that went out, do you make it?
- I don't even know where to start here.
- This is his rookie as it gets.
When you don't know what to do, you do everything.
You don't know which beers to put in,
so you put in everything.
- Where's the dating?
Oh my God, I'm losing my mind.
- You don't know what to put on your menu, do you?
So you put on everything.
- The whole menu is available all day?
- Yeah, yeah, yeah.
All the brunch, the breakfast, and everything's always--
- Breakfast?
You serve breakfast?
- Craft from scratch food.
- Yeah.
- You're a (beep) liar.
- What I saw out of Brad last night
is a complete disconnection
from what's going on in his own bar,
which has led to bad team morale and an untrained staff.
So today in training, we're gonna take it back to basics.
All right, so last night you guys were asked about a Gimlet,
which is a very much classic cocktail.
What's in a Gimlet?
- I have no idea.
- Nobody comes in and orders of Gimlet ever,
which I have never sold in 16 years.
Not once.
- I'll just tell you right now, Elisa,
as a bartender you should know a Gimlet.
I don't know what Elisa's deal is with the attitude,
but Jon brought me here to help
and Elisa is not helping any of that happen.
What's your drink you serviced last night?
- Alif. - You mean Alice?
Would you mind maybe jumping back here and making it?
- I don't want to play this game.
- Devin?
You're the manager, man.
This is when you step up.
Are you just winging it?
I mean, are you counting?
What are you doing?
- A little bit of both I guess.
- Okay, well, let's all taste it.
- That watermelon still is too punchy.
And Elisa, in no way am I knocking your drink,
I just think the proportions might be off.
- (beep).
- But the whole point-- - (beep).
- The whole point of this training, Elisa,
is to improve and get better.
- (beep).
- Hope I didn't offend you.
- (beep).
This is exactly what I don't want.
- How about some food?
What's going on back there, chef?
- You like burnt meat?
- [Jon] It looks like the kitchen's on fire.
- [Ryan] Yeah, it is.
- The kitchen's on fire?
Let's go in there and watch. - Yeah.
- [Jon] Why is that grill burning like that?
- That grill has not been cleaned
for as long as they've own this place.
It has so much fat,
that's why the grill is on fire.
- Why is the grill on fire?
- I guess too hot. (Ryan laughs)
- You guess what?
- It's too hot.
- I want you to help me do something.
- Sure.
- I don't believe they have enough money
in their cash register to run this bar.
Here's a hundred dollar bill.
Order one drink.
- Okay.
And pay with that hundred dollar bill.
- What can I get for you baby?
- A Texas Tea.
- 6.25, baby.
Out of 100.
94.25.
- I'm out of ones.
- I'm walking next door.
- We have two dollars and hundred dollar bills.
The next person who orders a drink
takes the whole damn place down.
How do you run a business like this?
Listen, folks, we can't do this.
Shut it down.
There's no way we can do transactions here.
This is unbelievable.
Come back in two nights.
We'll show you how this is done, okay?
(people cheering)
- Excuse me.
Here's the change.
Here, here, here.
- Too late.
He already closed it down.
- He already closed it down.
I went and got changed.
- While you stopped for your Slurpee I shut your bar down.
You ran out of money.
- Okay, I ran to the store.
That first store didn't have it.
- But you had enough time getting a Slurpee.
- No, when she was getting the change out of the Bolero.
- Give me this.
Come with it.
I'd like everybody here know this.
When you guys ran out of money
in a height of your frustration,
your owner went across the street and got a Slurpee.
(people cheering)
That's how she took care of you guys.
- Are you serious?
- That's how she took care of you.
You got to take care of your bar, come on!
Jesus.
(people cheering)