Today is opening day of Inglewood.
No, I need these over here.
Put them over here because you're
going to get-- we're going to fill them with cobblers.
All right.
I've been here since 5:30 this morning.
Tim is still out running around getting food,
and I still have a jillion dishes
to prepare with a cook staff that's pretty much in training
as we go.
All right, James this is what I'm doing.
Like this.
I'll show you how to roll.
The servers have not been trained, either, so I really
hope Chloe has it together.
Thank you, honey.
You're welcome.
Just call me momma bear on the line.
I'm so proud.
Look at y'all.
Y'all look so nice.
Opening day always gives me butterflies.
But what can I say?
My girls are looking good and I'm ready to go.
Thankfully, this is a soft opening,
so we shouldn't be extremely busy.
But I do need some food in these pans.
These tongs will be for our chicken.
This will be for gravy. Don't wipe that up.
You still need that. Don't wipe that up.
MAN: Black-eyed peas?
They're at 600 or 450?
Uh, 400.
600, put them in at 600.
I'm really anxious because Tim's method is to cook the food,
put people in a line, open the doors,
and see how everything goes.
OK, you're going to crush them.
You've got your apple cobbler?
Go get your apple cobbler.
Apples-- go get a can of apples.
You guys, I need a quick clean.
Everything needs to be cleaned up.
Nobody should be standing around.
Apple is dry.
There's no juice in the can.
Oh, my goodness.
Sometimes, opening a new restaurant,
you get nervous, because you want everything to go right.
But, first day opening, I know I need to be calm.
I feel comfortable with Chloe and Michelle.
They're going to make sure everything is taken care of.
We don't have any relish [INAUDIBLE].
I'm going. I'm out.
Thank you.
Who's going to be the actual cashier?
OK, I'm just going to be here with you
to help you go through it.
I've been working so hard with No Holds Social Media--
the social media of Tim's clients--
just to prove to him that I shouldn't be in this restaurant
setting up registers and training people any more.
And look where I am today.
This is basura.
CHLOE: Excuse me!
WOMAN: Guys, make sure these, because they're
going to slice open the trash liners-- just put
them inside the cans like that. CHLOE: Quick question.
- Hey. - What are we looking like?
12:00.
12:00? CHEF: 12:00.
What time is it now?
11:00.
I had 90 cases sitting at the door
when I got here, so I couldn't cook food.
I had to stop, put all this stuff up.
It's a [INAUDIBLE] thing.
Yes, ma'am. 12:00.
Whatever you say.
You're the chef.
Executive chef, to be exact.
And then, Mr. James, we're going to roll out these tops.
Originally, our goal was set for us to be open at 11:00,
so I'm getting a little worried.
Tim is not here, and we're never going to open up on time.
Do not eat out of the pans.
Don't try to drop nothing on the counter,
don't try to chop up the pork steaks
so you can have a little piece--
none of it.
You sneak in the pans, you eat out of the pans,
that's considered stealing.
Y'all know how to properly wash your hands, right?
We're just waiting on Chef.
I mean, we can't open our doors without no food.
Baked chicken.
Let's get baked chicken on next.
I made the seasoning right there.
OK.
I just need to get this cabbage.
Are you done with this?
I noticed the line of people starting
to form outside the door.
Ladies, do me a favor.
Get your towels, make sure all your areas are wiped down.
Let's make sure this railing clean.
I want everything wiped down.
CHLOE: Ma'am?
Are you opening soon?
We still got probably 30 minutes of cooking.
See, I knew word was going to travel fast, but dang.
I'll be back.
CHLOE: OK.
I hope they got some lawn chairs, umbrellas, because it's
going to be a minute.