- Who's in charge of this place, girls?
- Ivan.
- Ivan. Are we clean?
- No.
- Do we have the products we need?
- No.
- Does he treat you with respect?
- No.
- Who is the (beep), Sam?
- Ivan.
- Ivan was the (beep).
- Yeah, but you're acting like a (beep) right now.
- (gasps) Ivan.
- Oh my God.
- (Rock music starts)
- How we doing, chef?
- [Chef Michael] I don't even know where to start, really.
This is your kitchen, huh Joey?
- [Joey] Yes, sir.
- [Chef Michael] Bacon makes a burger great.
But would you eat this (beep)?
- What is this from? The other day?
- [Joey] Probably more like a week ago.
- The finger painting looked
better than this, didn't it?
(knocking container on grill)
Look at the freaking grease in this thing.
(clatters)
- [Chef Michael] 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!
(slam)
Now come on back let's see what else we got.
We're not done.
- [Chef Michael] Look at this. Fries in a bus tub.
Come on.
You're developing the enemy of fries. Moisture.
Here, look at this.
This is what you're serving to the customers?
- Let's see what else we got.
(ominous music)
- [Chef Michael] (beep) is this?
- What is this?
- Those are my crickets.
- Crickets?
- [Dan] Yeah. They're human consumption food grade.
- What the (beep)?
- They're delicious, they're crunchy.
- Do you understand that if this
winds up on somebody's plate,
do they know it's human-grade edible?
What do they see?
A (beep) bug!
- 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.
- [Chef Michael] This is peoples' health at risk.
This smell, whatever the hell this is.
(intense music)
- I would be remiss
if I didn't put this there, too wouldn't I?
(clangs)
If I didn't put this there too, right?
If I didn't take this (beep)
sauce up, and put it there too.
Keep dumping it, guys.
- [Chef Michael] 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 the 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.
- God, this place is filthy.
They're stuck together.
- What do we got, chef?
- [Chef Anthony] You're not gonna be happy, Jon.
Excuse my language,
this kitchen is (beep) disgusting.
This whole thing is like a bath of bacteria.
What's happening on the line here?
Look at this.
By the time this is even halfway defrosted,
this will be spoiled.
These should be in a container with constant running water.
Before you even touch the (beep) food,
you should learn how to handle it.
It continues Jon.
I'm going to show you what comes out of there.
- [Jon] And it's inches thick
on the bottom of your fire.
Right now, excuse my language, you're (beep).
And this is what you do.
- I'm not the dishwasher.
- That has nothing to do with it.
- So it's not your fault, is that acceptable?
- Absolutely not.
You're killing me.
- Check this out, it's mold.
- [Jon] Oh! - What the (beep) is that?
- [Jon] It's moldy.
- This is what they're serving on.
- [Jon] Look at this.
- Ugh.
(plates shattering)
- That's your future, broken!
- This is killing me.
- Because you guys don't care.
You want to (beep) up your life, do it.
Don't dare mess with hers when I'm in this room.
- Ah, (beep) this.
- I bet this gets worse. Let's go see the walk-in.
(intense music)
What the hell is this, why is this here?
Isaac, what is this?
- Cheese sauce.
What was this cooked in? This pot?
- [Isaac] Yes.
- [Jon] You're so (beep) lazy,
you won't even put it in a container
and then put it in a clean pot the next day.
Do you guys understand how illegal that is?
What's this?
- [Isaac] Peaches.
- [Jon] And you're gonna heat it up again in what?
- In that pot.
- No you won't!
(clanging)
Now I know you won't.
You might have called yourself a cook.
Isaac, tonight you're a freaking dishwasher.
I will not serve food out of this kitchen Anthony,
until you tell me we can.
I hope you can wash dishes,
because obviously you can't do much else.
- If I know the proper procedure, I will do it.
If I don't know it, how am I going to do it?
- I know he knows better.
- Uh, yeah, it's easier. To just put it in there
and get started the next day, trying to get home.
- [Jon] Your ass is on the freaking line.
Same thing with you, Janelle.
This is you too.
(intense music)
- I was about to walk out the kitchen,
don't nobody talk to me like that.
But it was a fair assessment.
- We're gonna clean this kitchen tonight.
No food's coming out here, closing it down.
We'll do this together.
- [Janelle] All right.
- [Isaac] Yes sir.
- [Jon] Look at the filth of that grill
with the white of the egg next to it.
- That would just taste like charcoal and burnt.
- I wanna see him flip that egg.
I'm dying to see the bottom of that egg.
- I can't.
(yelling)
- [Jon] There are burnt particles that wind up in the food.
- Yep.
- Obviously it's a biological contamination
because there's bacteria all over that grill.
But it's also physical contamination.
- About how much longer?
Did you put sausage on there or was it burger?
- I don't want to hear that (beep).
- Huh? Well too bad you're gonna have to hear it.
- I don't want to hear that (beep).
- You never wanna hear the (beep).
- [Jon] 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 freaking disgusting.
Those eggs are filled with
God knows what kind of particles.
And these two are disrupting the
entire bar with their fighting.
(inaudible yelling)
- It's the same (beep)
Remember who (beep) hired you.
- [Jon] Okay, I'm going to work.
- This place wouldn't have (beep)
been nowhere without me, first off.
(dog barks)
- Thank you there, yeah thank you. Boom.
- [Customer] Got it not a problem.
- I don't want them to eat this.
I want you to take those two plates
and come with me in the kitchen.
- 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 freaking grill. Correct?
- Yep.
- [Jon] How long have you been using
this without cleaning it?
You sure haven't cleaned it at all tonight.
- Hm, maybe an hour.
- Okay, so this is disgusting.
Would you eat off this?
- No, probably not.
- No. Would you feed your family off that freaking grill?
- No, probably not.
- Probably not. But you'll feed her customers.
This food is unsafe, you understand that?
It's covered with not only bacteria,
physical freaking contamination.
How far in debt are you Dani?
- 250 thousand.
- This is who you entrust?
This is what you're serving to people?
Now I'm gonna force you to clean the place up, aren't I?
You won't clean up your mess? Clean up my mess (beep).
- Kinda made it worse.
- [Jon] 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.
- 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) place so (beep)
what you're talking about.
- Well then get, then leave, if you think
we can't do without you, then (beep) leave.
- [Rob] (beep) (beep)
- Hey, Chef Pink.
- [Rob] What's going on?
- Oh good morning, Mr. Cockroach.
- (laughs)
- [Chef Pink] That's funny?
- [Rob] (beep) That's (beep) up.
- [Chef Pink] Some dirty (beep).
Anybody want some sausage sitting out at room temperature?
Do you have a freezer?
- [Rob] You gotta go downstairs to get everything.
- [Chef Pink] What the (beep)
- Yeah, not really a ventilation system at all.
- [Chef Pink] No.
- [Rob] That turns into a (beep) grease trap.
- [Chef Pink] That's (beep) disgusting.
- [Jon] What do we got?
- We've got a seriously disorganized mess.
This is by far the most disgusting place I've ever been in.
(scraping)
- [Chef Pink] Oh (beep).
- Oh my God
- This is never cleaned.
How long would it take me to do this?
- [Rob] A few minutes, man.
- [Jon] You hear what I'm saying?
- [Rob] I hear what you're saying but it's,
you know, I be doing so much other (beep).
- No "but".
- You know what I'm saying, so.
That's what it is.
- Everything's disorganized.
So, what else we got.
- [Chef Pink] Nothing makes sense in here.
The equipment's all over the place,
there's freezers downstairs holding food.
- Show me, I want to see.
Oh, I can see this from here.
(freezer door creaks)
There's fiberglass laying on top of food.
Look at this, this is inside the cooler.
You know what happens when you breath fiberglass?
It can get caught in someone's lungs
and cause all types of respiratory problems.
This is serious (beep).
It's literally...
- [Chef Pink] All throughout.
- [Jon] All inside the cooler.
Dani, have you ever noticed this?
- No.
- How many times have you opened this?
- Depends on how much stuff I get out at one time.
Try not to open it too much a day.
- [Chef Pink] There's no (beep) excuse.
- Why don't you do something about it?
- [Chef Pink] There's just none.
- Take the fiberglass out.
It's not serving any freaking purpose now is it?
- No, (beep) not that.
- [Jon] You wear a nice shirt,
you put "Executive Chef" on it,
but you got to act like one, man.
- True story.
- Well it's a true story,
but it's a true story of your failure.
This will never make money for anyone.
This will cost you a job, and will cause you a failure.
You'll lose your house over this (beep).
- [Jon] Any decent bar should know
how to cook chicken wings.
Dry. Look at it.
See the dark color of the meat?
- Uh huh.
- See the dark bone?
That tells you that this is a frozen product.
I'm not sure I want you to eat this.
Take this out of here, would you?
Let's go see what's going on in the kitchen.
- Okay.
- The dry chicken wings worry me,
so before my recon spies eat anything,
I want to go inside and see the kitchen.
- [Jon] Does that feel cold to you?
- Not at all.
That looks terrible.
- [Jon] None of this is stored
at the right temperature.
Sour cream. Warm.
- How are you guys doing?
- [Recon Spy] Hey, how's it going man?
Can I get a burger?
- Okay.
- Monica, what are you doing?
You don't want them to be juicy?
When you do this, all of the
grease comes out of the burger,
the burger is now dry.
You never, ever squish a hamburger.
Who taught you to cook?
- Richard.
- Where's Richard? Richard!
- Twelve and half minutes on the food so far.
You should be able to crank out a burger in twelve minutes.
There's not even anyone in this place.
- Richard. I'm Jon Tapper.
- Jon, nice to meet you.
- My friend Maria Menounos.
- [Richard] Maria, how are you doing nice to meet you.
- [Maria] Nice to meet you.
- [Jon] You're the one who taught her to squish burgers?
- It can speed up the process, but...
- For who? Your bar is empty.
- I'm not the one serving the (beep) food, they are.
- [Jon] Are you going to get people to come here doing that?
(beeping)
- I don't see any signs of any food coming up soon.
The staff ignored us a little bit,
and it took forever to get food.
It just really felt like we were on an island out there.
- What is this? Old cheese?
Does it look fresh? Smells like your refrigerator.
Somebody eats this they don't come back, all right?
(banging containers)
What else we got.
- [Employee] Thank you.
- Old sausage. Are they gonna come back to that?
- [Richard] No.
- [Jon] So they're not gonna come back for that either.
(intense music)
- [Jon] There's cool restaurants
coming down here now, aren't there?
- Yes. - And this is what you got.
You're failing because you should be.
This bar really sucks.
The food is spoiled.
Richard owns the place, doesn't know how to cook.
Monica works for him, doesn't know how to cook.
I gotta check in on my recon spies
before they eat this food.
(intense music)
- That is awful.
Aw, that's awful.
- [Jon] Sit down, let me see.
Who did this, guys?
- [Recon Spy] Wow.
- [Jon] This burger is raw.
This is your burger.
- Oh my God.
- [Jon] This is what your future is banking on.
(gagging)
Chef, if this is any worse than the bar,
we're in big freaking trouble.
- We got some problems, Jon, look at this.
This chicken,
Packy, what's the ideal temperature for this chicken?
- Forty I think, shouldn't it?
- Right, forty or below.
- [Chef] All right. Fifty five.
- [Jon] Fifty six?
It's all garbage.
- [Packy] Seriously, Jon? That's (beep).
That's absolute (beep).
I've never heard anybody say
that the wings are bad, ever.
- When I asked you what temperature
this should be, what did you say?
- Forty degrees.
- You freaking knew it.
You knew it! And you served it anyway.
You're no better than him with the flies.
Do you understand you're going to get someone (beep) sick?
You'll kill them!
I want nothing to do with this place.
Let's get out of here, guys.
(intense rock music)
- I'm done. Kids don't go to college, I lose the house.
If Jon Taffer doesn't come back, I'm done.
(receipt machine buzzing)
- [Jon] Why is the owner cooking all the food?
He can't run his business
from back here in the kitchen.
(rock music begins)
So what are those, meatballs?
- Those must be sliders.
- [Jon] So he cooks it as a ball,
and then flattens it to a burger.
Had he flattened it in the first place,
it would have cooked all the way.
Do you realize how long those
burgers were cooking on that grill?
How well done those are?
(sizzling)
So he's sauteing chicken wings, that's interesting.
You see him handle that pan? He can flip in the pan.
It's not so easy!
His knife skills aren't bad.
This guy actually knows how to cook.
- He might just be confused because no one orders food.
Or it just doesn't happen often enough.
- He doesn't give a (beep)
- Hey Lonnie,
let's get ready to start taking this (beep) out, huh?
- [Customer] Oh, wow here comes the food.
- [Waitress] And everything else is coming out.
- [Doug] Look at that burger.
- [Customer] What the...
- [Jon] Look at that, that's like a piece of leather.
- [Doug] Is that onions that are black?
- [Jon] No, that's the burger patty that's overcooked.
- [Customer] You've gotta be (beep) kidding me, bro.
- [Doug] He won't even eat it.
- [Jon] No.
- Nuh uh, don't do it bro it's sour.
- He's spitting it out.
- It's red on the bone, look at it.
The chicken's a little raw.
- So they couldn't eat the chicken wings,
they can't eat the burgers.
- Sorry about that.
They said the wings are bad, they're raw.
- I can guarantee they're not. Give me one.
Give me one, I want to see one.
- I threw it away. - I want to see one.
- It's in the trash.
- I'll get them.
- He's pissed.
- Maybe that (beep) customer's a (beep).
Bona fide schmuck.
- It's not that late for him to be this surly.
(bell ringing)
- Fifteen of you guys out there,
let's get this (beep) out or it's gonna be cold, let's go.
(bell ringing)
- [Ivan] I don't want to hear it,
just put it through the (beep) machine.
(bell rings)
- Those are the extra crispy.
- Okay.
- [Ivan] Now they're gonna come back and say,
"Oh those aren't crispy enough."
- These guys are losing $4000 a month
and with his attitude, that'll never change.
- You guys get this (beep) right,
or next time you're wearing it.
- I mean I've never seen anybody
speak to a staff that way.
- That's gotta be such a depressing workplace.
(bell ringing)
- [Ivan] Any day now!
- Have at it. I'm not going back there.
- See, they don't like him. You blame them?
- No.
- You have another order of chips and...
- I don't want to hear it just
put it through the (bleep) machine.
So you don't talk to me. Ever!
- [Waitress] What's wrong with him? What's wrong with him?
His name is Ivan and he works
here at Friar Tucks, that's what's wrong with him.
- His attitude goes down to everyone.
- Right.
- Creates a vibe you can feel in a room,
you don't wanna freaking work there,
you don't want to be there.
- I'm all about a (beep) bar,
but I don't want a (beep) attitude.
- [Waitress] Ivan, I'm getting ready to
send an order in right now.
- Well that's nice, the kitchen's closed.
- Ivan says that he's done cooking,
and this gentleman wants a cheeseburger,
just a cheeseburger no fries.
- [Sammy] I don't mind doing that.
- 10:04, kitchen's closed.
- I'm frustrated about tonight,
Ivan's yelling at the bartenders, yelling at me,
yelling at the customers.
Where's the ground beef?
- Kitchen closes at ten. Really?
- [Sammy] It's totally unprofessional, it's bad.
- Sammy's just Sammy. He's fine.
- He's not fine, because he's pissed off right now.
- That's something new!
Oh my God, Sammy's mad! Who gives a (beep).
- This guy's a (beep) idiot.
- [Waitress] You're an ass!
- [Ivan] I'm the only (beep) that's
trying to keep everyone employed.
Thanks man, that was awesome.
- I've had enough.
The disrespect that Ivan has for
this staff is unbelievable.
His attitude affects everyone.
(dramatic music)
- How you doing, sir?
Ivan (inaudible)
- Jon Taffer.
- John Taffer,
- Nice to meet you.
- I've heard about you.
- Well you're dressed for success, aren't you?
- Hold on, let me button up, let me button up.
- How much money you lose this month?
- Oh, probably four to five grand, easy.
- Four to five grand, this is how you try?
- Um, this is how you fail.
- And how many times did you tell your employees
to go (beep) themselves tonight?
- Uh, probably a hundred and fifty.
- How many times you call customers an (beep) tonight?
- Probably twenty.
- Somebody comes in here, orders chicken
it was raw, correct Sam?
- Yes sir.
- [Jon] And the customer's an (beep) for sending it back?
- Yeah, something like that. Yes.
- Everything is everybody else's fault, right?
- Yes.
- Whose fault is it really?
- His.
- His. Who's in charge of this place, girls?
- Ivan.
- Ivan. Are we clean?
- No.
- Do we have the products we need?
- No.
- Does he treat you with respect?
- No.
- Who is the (beep), Sam?
- Ivan.
- Ivan was the (beep).
- Yeah but you're acting like an (beep) right now.
- (gasps) Ivan.
- Oh my God.
(rock music)
- Hi this is Jon Taffer.
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