We're just going to do straightforward training.
Always start with your napkin.
Set your glassware. This is a stemless wine glass.
We're going to build in our mixing glass,
always build in the glass,
so customers see what's going in.
Now we're making our Texas Margarita.
So we're going to start with three quarters
of an ounce of fresh lime juice and agave nectar.
Then two ounces of aloe juice,
and an ounce and a half of silver Tequila.
Icing our glassware.
You don't want the ice in the glass before you start pouring?
No, you never pour over ice because it will already
start to dilute, and it'll water down your drain.
You always ice everything all together at the same time.
Okay.
This one is very light. It's very refreshing
and we'll garnish with two pineapple fronds.
And this is our Texas Margarita. Very easy to execute,
fresh ingredients that are gonna pair really well with the food.
I think drink training went really well.
The Texas Margarita, I think it was super light
and refreshing will be really great on a nice summer day.
So we really do have a lot to do before stress test tonight.
So I need you back here. Let's get started.
Awesome. All right.
Welcome to our training today. We saw a lot of things yesterday
that we really wanted to work on.
We need to figure out a way to make the menu smaller,
making the kitchen more manageable,
and that's really what this is going to be about.
Today we're going to make fried pork ribs with a barbecue sauce,
green onions, and a nice vinegar.
I'm excited for this one.
Take a couple of these reds.
For one order, we're looking at four.
These have been cooked in the oven
for about an hour and a half.
So because we've already cooked it and,
because the ribs are not thick,
they'll cook in about a minute and a half on here.
So we should be able to have all tickets out within six minutes.
Then we're going to add to the sauce, handful of green onions.
Look at that big daddy.
You can't tell me somebody's not going to be happy with that.
There's no way.
You can't be pretty with this dish.
No, you can't. You just got to bite it.
That's amazing Chef Tiffany. Perfect texture.
It's sweet and-
Wow. Chef Tiffany is amazing.
We're really excited about putting this product out there.
So tonight's our stress test.
What I want to see you guys working together,
making sure food is being ran,
making sure we stick to our six minute ticket times.
And you hold him accountable for those six minutes times.
So let's get ready. You go back to the bar
Enrique, you and I will finish prepping for tonight.
This bar is a complete chaotic mess.
Plyometrics.
It's gotten so far away from Nick.
Tonight, I want to see if we can run it properly.
He's going to have a stress test for about an hour.
It's gonna feel like 11.
Can he manage this kitchen? Can he manage his barker?
She's going to be slammed with tickets.
Who need help? Ask for Nick. Yeah.
I want to see if Nick can even do this at all.
Let's just go with it.
I'm very interested to see how this all goes down.
So am I.
Nick.
Yes sir.
This bar has been running you.
Tonight's the night you start running it
[inaudible 00:03:08].
Thank you.
Welcome guys. Come on in.
Welcome.
How are you guys doing?
I'll have the Margarita and the pork ribs Cajun style.
The Texas Margarita?
I want a Margarita. Yes ma'am.
Awesome. What can I get for you? You like-
Margarita. Margarita.
Okay. And which kind of ribs would you like?
We have Texas Cajun and Asian.
Asian.
Carrot ginger vodkas.
Okay.
And the grits.
Do you know what the Margarita at?
Yes. Cocktail.
That's a no brainer.
And then I need a... oh-
So did you order a drink?
I'm waiting on my margarita.
Can I reorder that if I just hit it like that?
You have to send it and then hit reorder.
Who Back there has ordered?
Everybody.
We don't have enough people knowing how to put in orders.
So it's just stacking up.
Somebody should be getting these scan in,
somebody else should be taking more orders.
Figure this out in a way to make this work.
There's too many.
Nick, stay in control, please.
Yes sir.
Awful quiet in here.
We get in some orders?
You see this Enrique?
One, two, three, okay, so I got this-
Oh! This is fun!
We got some tickets. We got to go.
Oh dear.
All of these orders are hitting the kitchen
and the bar would once. It's called dumping.
I'm going to guess there's 60 orders that have gone in,
and they put them all in the POS system at once.
I have about about 24 ribs to be dropped.
24 ribs on that.
All right girlfriend, you're going to have to hustle.
The entire room needs cocktails.
Management should know better.
Table 22, point me there.
In this bar and management doesn't seem to know anything.
This is the carrot?
Yes, that's the carrot.
One, two. Try to keep it in the glass.
It's a six count, not an eight count.
You're over pouring. Update.
No one here is prepared. No one knows how to execute.
(Beep), I messed this one up.
We're digging ourselves into a real deep hole here.
We've got quite the situation happening here, Jon.
Well, let's get Nick over here
and let's see how we can deal with it.
Nick, you got to look at your service bar.
Yes sir.
Look at what's going on here.
What are you going to do other than look at it?
Can you make them? Yes sir.
We're adding them up quicker than we can get them out.
Stay on the service bar Nick, and dig us out.
Powerfully. Good.
Food runners please!
Runners! Yes ma'am.
Now we've cooking.
Guys, there we go.
The food's coming out of the kitchen in six minutes.
So people have food that don't have drinks.
Somebody has to manage this.
[inaudible 00:05:51] us sucks.
We're just not getting things to where they need to be.
I took a the Turkey wings of the wrong table.
Nick. Yeah, we're overwhelmed-
Come with me.
Yes sir.
I want to ask you a question.
Yes sir.
And here's the time to answer it.
Are you fake or real?
Because you don't know how to fix it on a POS system.
You don't know how to make the drinks.
Do you know how to do this or not?
I was waiting to run the drinks.
That's the only thing you know how to do is run the food.
Told me to come over here to run the damn drinks.
I told you to come over here and set up the service bar
Nick! This guy can't do a freaking thing!