- Ask me, "Why are you mad, Jon?". Ask me!
- Why are you mad, Jon?
- Cause you're gonna (beep) kill somebody, that's why!
(rock music plays)
- Can I go ahead and just order nachos?
- Sure.
- Chicken's good.
- Chicken and cheese.
- Three minutes, seven, one?
- Uh, three.
- All right, I'll be back.
- That's cross-contamination.
She's touching raw chicken and then cooked food
without washing her hands in the middle.
It's all cross-contaminated.
- How is that three minutes timed? Pretty decent?
- Yeah, I got to put the cheese on it.
- Oh yeah, you got to get--load that up.
(bar guest laughing)
- She's getting them sick right now.
When I see a kitchen that filthy, and a cook
touching raw chicken and then cooked product,
I know people are going to get sick, and
I get angry. That causes salmonella poisoning,
and I am not going to let them serve anyone else.
- Here you go, nachos, chicken and cheese.
- Thank you.
- Here you go.
(dramatic music plays)
- I'm going in now to fix it.
I hate starting a rescue so angrily,
but when I see raw chicken mixed with cooked product
and know people are going to get sick,
I can't contain myself. I had to go in right then
and there and stop it.
You Joe?
- I am.
- I'm Jon Taffer. Where's Keith?
- I think he's right behind the bar, or
maybe in the kitchen.
- Let's go stand back here for a minute.
Keith, I'm Jon Taffer.
- Hi, Jon, how are you?
- Let's go in there for a minute.
I have never been so angry before, they nearly
got my daughter sick tonight.
You, hello, my name is Jon, what's yours?
- Tammi.
- Tammi, I watched you pick up raw chicken all night
in your hand and then touch cooked food.
Do you know how bad that is?
- What the hell do I know?
- How dare you pick up raw chicken, and then
pick up cheese with your hand, pick up crab
with your hand, pick up spices with your hand!
Shame on you!
I have never seen anything like this before!
How many times have you picked up raw chicken?
Have you ever washed your hands?
- Yes.
- I'm (beep) beside myself.
Is this funny to you?
What's the deal?
- Didn't see it.
- You didn't see it? She's touching raw chicken,
and she's not even washing her hands.
Don't you know that's wrong?
- That was it.
- You do know it's wrong?
- Yeah.
- So you don't give a (beep)?
- I do give a (beep).
- No, you don't care, cause you're not doing
anything about it!
- Okay, all right.
- Somebody who is irresponsible like you--
- Yeah, (beep) me.
- --and gets someone sick, and doesn't give a (beep)
that's right, like you!
- You're like a (beep) criminal!
- Call me all the names you want.
- Why, cause you know you're a (beep), right?
- Okay, yes, I'm an (beep).
- Those people are going to know you're an (beep)
when I walk out of here too.
- Eric, relax.
- You're going to get sued from this!
Take that food, throw it away. Throw it all away.
Shut it down, nobody eats.
Clean this (beep) damn kitchen, I'm (beep) out of here.
(door slams)
- Could've gone better.
- Don't eat anything here. Don't eat the freaken fruit,
and I'm not kidding, you will get sick.
I can rescue any bar, but there might be
some people that I can't rescue.
Keith is getting people sick, and he doesn't care.
I am not going to let him put Sam's health in jeopardy,
or anyone else's, for that matter.
- Do you ever have a cleaning schedule?
- Naw, there ain't no cleaning schedule.
- How often do you clean the fryers?
- I clean them every week.
- Every week what?
- Once a week you clean both--
- Every week.
- You're full of (beep).
- I find that hard to believe.
- You can call me what you want to call me.
- There's no way.
- This is cleaning every week? Look at this.
- Oh my god.
- I'm not even scraping it, I'm slicing it!
- This is what the bacon was cooked on.
- Ugh.
- Look, can you see this dripping down?
How many times was the bacon cooked on this
and served to people?
- It ain't going to be spotless, but it's clean.
- If it's not spotless, it's not clean.
Randy, is this clean to you?
- No, that's not clean.
- From now on, see her? She's going to tell you
what clean is.
- What I do is what I do.
- Well, what you do isn't good enough.
- Well, to mines it is.
- Well I don't give a (beep) about yours.
- I don't give a (beep) about yours neither.
- Really? Well then maybe you shouldn't be here.
- Well maybe I shouldn't.
- Guys, either he's going to clean this kitchen
to my satisfaction, or I'm going to leave.
You better get him the hell in line!
- He ain't going to come in here talk to me
like I aint (beep) here. And I been here--
- Look at this, man!
- Well you can look at what you want.
- What do you mean? What are you defending?
- It ain't got nothing to do with the cook doing it.
- Bull (beep)!
- Bull (beep), nothing.
- This is your kitchen, you clean it, man!
- What? Why? Why?
- You are totally full of (beep), and these guys they're
going down the chute because of it.
- This ain't got nothing to do with
going down no (beep) chute--
- I'm not listening to your (beep).
- Bull (beep), you!
Either he's gone, or I'm gone.
- Boy, you better keep your hands off me!
You better keep your hands off me!
- Get the (beep) out of my face!
- You (beep).
- I ain't no (beep).
- Mister cook, you clean to her satisfaction.
Welcome to the bar business!
- Stop, that's enough.
How long you been here?
- I been here 18 years, man.
- Okay. There's a reason you been here 18 years.
- I want to do what I got to do
to make this place successful.
- Okay.
- I care about Randy and Rick.
You know, they good people, but it's been a management
problem from the get go. If ain't nobody jumping
in to tell nobody to do this to do that,
ain't nobody going to do it.
- Okay. Oh good. Four burgers, four biscuits and gravy.
- Four burgers?
(grill sizzles)
- So now I put the hash brown on?
- No, the burger comes off and it rests.
- Oh yeah. Oh wow, that's going to be a time consumer.
Okay. Damn.
- [Boss] Burger's coming?
- It's working on it, boss, it's working on it.
(heavy guitar music plays)
- He's pretty busy, Jon.
- And how many tickets do you have,
and how much time on these?
- Oh my God, you know what, I'm probably
about twenty minutes behind.
- They need more help behind the bar.
- Yeah.
- All the burgers, they're killing me, man.
They got to be brickheads by now.
- No, they're not brickheads, they're beautiful.
- This, is beautiful?
- It's well done, it's cooked.
- That's burnt!
- No, this is not (beep) burnt!
- Are you not an idiot?
- Are you an idiot?
- Is that burnt or not?
- No, it's not burnt.
- Then you're a moron.
- And so are you!
- So we're dealing with a guy who's a fool.
Do your job.
- No, you do your job!
- You know what my job is? My job is to tell you
that's (beep) burnt!
(yelling downs out speech)
- You will not serve this.
- You don't know!
- No.
- No, you know what--
- No.
- I'm not going to serve it now because you ruined it.
- You will not serve this.
- No, no, no, no, no!
- You will not serve it while I'm here.
- I'm not going to serve that now.
- And, that's the last (beep) time you say no to me ever!
- NO!
- Shut your (beep) mouth!
- No! No! No!
Get out of my kitchen. Move, move, move!
- He's burning your food.
- Temper is everywhere.
- That's why you're failing. He needs to do better
or he can't be here.
- Can I talk to him?
- Of course you can.
- We have a good opportunity here to make
some positive changes.
(scoffs)
What we're doing has not been working!
(sniffles)
You have to step up. And we have to allow
other people to help us improve.
(growls)
- Okay.
Can I have a hug?
Oh god, I'm going to kill you.
- All right, so I have four burgers, four biscuits
and gravy.
- Let's go.
(rock music plays)
Around the plate, or all over?
- Yep. Perfect.
Pull your burger.
- Okay.
- Get your hash brown on top.
- Okay, pull the burger.
- Egg on it.
That egg is perfect back there.
Doing good, Saul.
(laughs)
- Yes sir.
- There we go.
- So, so good.
- Really good.
- Burger was good.
- Thumbs up.
- Woo, baby hello!
- All right, so we're going to get,
let's start off with the grog
- Regular or top shelf?
All depends on how groggy you want to feel the next day.
- I'd like to feel rather groggy, please.
- Then go with the regular, then.
- It was like a rum, soda, I don't know.
- Tastes like (beep).
Really bad.
It was, um, it was nasty.
- What's the fresh catch?
- Fresh catch? Uh, let me check.
Dijonno, fresh catch today? Mahi?
- Yeah.
- Yeah, Mahi. Yeah, it's Mahi.
- Fresh Mahi is fresh?
- Yes. The Mahi is fresh.
- Okay, all right.
(suspenseful music plays)
- The fresh catch was like frozen, I don't know,
pond bass, or something like that. It was nasty.
- Oh my god that's disgusting. So gross.
It was a disgusting chunk of white, smelly - I couldn't
even take a bite.
- This sucked.
- Is this your grog?
- It is.
- We're honestly struggling a little bit.
- Is this fresh?
- That's got to be frozen fish. Is it frozen?
- If it's the Mahi Hache, it is, yeah.
- It's frozen?
- Oh, well, 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 got to get out of here, we just, yeah.
- 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 emerge 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?
- The food was disgusting. It was a Mahi,
it was supposed to be fresh. They were frozen products.
- No truth in menu. What'd you have to drink?
- I started off with the grog, and, I mean,
it was just, it was disgusting.
I think they really believe that's a good product
to be serving.
- So you think they think they did it right?
- I do believe that, yes.
- Wow.
- Well, I'll tell you guys, this is a strange one
because it runs deep. It's more than just food.
This is a cultural thing in this business
that's killing it. All right guys, I'm going to work.
- All right.
- I'll see you.
- Take care.
- [Narrator] Jon heads into Pirate's Tavern
to meet with owner Tracy about what he's learned.
- Hello.
- Jon Taffer.
- Welcome to Pirate's Tavern.
- Nice to be here. Were you busy?
- I think my place speaks for itself.
- Let's sit down and talk for a few minutes, okay?
- Okay.
- The problem with this bar is the concept.
It's a Pirate Bar! In Silver Spring, Maryland.
Corporate people don't want to go
have lunch at a pirate bar.
- When do you get good at running this place,
cause you're not good at it now, you know that.
Your food stinks, right? I mean, I sent
my recon people in, the couple in the pirate suits.
- Really?
- Yes. You comped their entire food, didn't you?
- Yes.
- 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.
I need you to come clean with me, Tracy.
- Okay.
- Are you ashamed?
- No.
- You're not ashamed?
- No.
- Well, if you're not ashamed of what you served
tonight to people, then I'm going to tell you
you should close this place now.
If you're not ashamed by the fact that you have
menu lies, that you're serving food
that is undercooked. What makes you ashamed?
- I have an establishment, that I belie--
- You're not ashamed of what you're doing?
- No.
- Then I can't help you. Because you're never
going to have pride in it.
- What the (beep) (beep)!
What the (beep) that guy talk like that, huh?
- Are you ashamed of the food that was served tonight?!
- Nope.
- The food is good (beep)!
- Your food is the worst I've ever seen, it stinks!
- I don't think so.
- Really?
- Yeah.
- Well you should stop cooking tomorrow
and not cook anymore. Your food stinks!
Know how to cook!
- Nobody claim about that.
- Let me explain something to you.
She had to buy them your dinner tonight because
you blew it.
- Because the customer is a (beep)!
- No! Because you blew it! And how dare you put her--
- I clean my (beep) hands too!
- I got my work cut out for me.
You're a fool, man. You're a fool.
I cannot succeed, I cannot fix this bar,
until these people accept that they're failing.
- (beep).
- So I heat that last year, I hear you lost 200,000?
- Overall, on our food and beverage, it looks like.
- And you know my job is to identify some problems?
- Right.
- And then fix them for you. So I want to
introduce you to somebody at the bar.
- Okay.
- Frank, Terrell.
- Hi Frank.
- Terrell, Frank. - How are you?
- Hello, pleasure to meet you.
- Nice to meet you. - You're very beautiful.
- Thank you.
- Frank is the owner here. And Terrell is
one of my experts, and one of the best bartenders
in the area, and I wanted you to hear her report.
- So how did we do?
- Uh, I ordered Pina Colada. It was so sweet that,
I mean, I didn't taste the liquor, it was very
very sugary.
- The frozen drinks, it's a test trial.
It's a little bit less expensive, the product.
- Right.
- What was the worst thing that happened to you?
I want him to hear it.
- Well, I found a hair in the food.
- Found a hair in the food?
- That was my biggest thing.
- Let me tell you what I saw on camera.
She's playing with hair.
- Which one?
- As she's holding the food. Mia.
- I actually don't get too many complaints
about the food at all.
- Is this great?
- We don't get too many complaints about
our frozen drinks either.
- He says people don't complain in this bar.
I say bull!
If they didn't complain, they would've come back!
- [Narrator] Chef Capon accompanies Jon to see
what Frank and Chef Barry have cooking.
- What have we got?
Obviously everything should be dated.
We also should make sure that even everything
saran-wrapped, when you don't wrap things up
they actually take on the taste of the refrigerator.
- Sometimes when we busy it's in and out
so you know how it is.
- What is this?
- You see this, you know what it is.
- I don't have that in my fryer.
- Yeah? Cause maybe you not running a busy restaurant.
- No disrespect to the Bamboo Tiki Bar,
I'm running a busy restaurant.
- This right here is french fries--
- That's ass. That's ass, Let's be honest.
- Yeah, that's ass. Okay.
- That's ass.
- There's garbage, there's grease dripping
out of the hood,
there's things not wrapped up,
things aren't dated, there's garbage everywhere,
and Barry just keeps telling me
how often he cleans the kitchen,
but I'm looking at him like, "Who are you
trying to kid here, guy?".
- That's sludge from the gas.
- This'll catch on fire, guys.
- This clean, big man, this is something
that over the days--
- That's not clean.
- But, what I'm saying is that--
- Stop saying it's clean, stop saying it's clean.
- We, we, we--
- Barry, listen to me, I don't want to hear excuses.
It's not clean. This is not clean.
- But, big man, but I'm telling you this clean.
- You're telling me that's clean?
- I'm telling you that's clean!
- I'm telling you you're blind! You have grease, look--
- Okay, but I'm telling you--
- Dripping into your sautee pan.
- But, I'm telling you, big man--
- It's not clean!
- Tonight it's clean when I finish work
up in here.
- Frank's excuses and lack of caring have rubbed
off on his staff. Since he doesn't care
if the place is clean, why should they clean it?
- Clean it now!
- Okay! It's gonna clean.
- Clean it now!
- Okay, it good, it's going to clean.
- He's our owner.
- Mister Dimples.
- What's interesting about Sal is
he's been doing this about 50 years.
Because you've done something for a long time
doesn't necessarily make you good at it.
- Yeah.
- There's Roberto.
- Roberto.
He's our Head Cook, right?
- He's a young lad himself.
- Also not a spring chicken.
- Sure.
- There's Terry the DJ. I understand he's
worked here twelve years.
There's Kim. She's our head bartender.
She's been here ten years, guys.
And last but not least, there's Elle, and Elle
is our cocktail waitress and she is our junior
new employee. Two years.
(laughs)
- Oh geez.
- Let me just get a burger.
- How do you want it cooked?
- Uh, medium.
- Okay, so we got a club sandwich--
- There's no POS systems so they're handwriting checks.
So, is there a concern of how long the check's
been in?
- All right.
- Okay, cool, just you got it. Great, cool.
- Oh, at least we're going to cook our bacon.
- You know what this guy is doing?
Right after he touched the raw bacon,
there's our onion.
(groans)
- It's contamination.
- Now the raw is on the cutting board.
Bingo, health violation, there we go.
- There's the patties.
- Frozen-- - Oh, it's frozen!
- Look at it, it's freezer burned,
did you see the white?
- Open it up, open it up.
- How long does it take to cook a burger patty?
- A medium burger?
- Medium.
- Eight minutes.
(stopwatch ticking)
- So the burger has yet to move.
- He hasn't even touched it yet.
- All right, Jason.
- Yeah.
- You're 9911.
- What? Is this a karaoke bar or a bingo hall?
Did you just play that?
- How's everyone doing out there?
(stopwatch ticking)
- Come on, show me what you're going to do
to the burger there, brother.
(laughs) Leave it where it is.
- Just right there.
- Don't touch that, you're good, man!
♪ Walking away... ♪
- Turn the tube.
- Please, turn the burger, Roberto!
- Dude, flip the burger!
- Flip the burger, Roberto!
(laughs)
♪ Take me on ♪
(stopwatch ticking)
- This guy won't flip this burger.
- Oh my God, did he flip the burger?
- Yeah. See now that you've got all the grease
and all the fat, and we have a burger
that's a medium burger that's been on the grill
for thirteen minutes.
- I'm dying to see when he takes a bite of that burger.
- I want to hear the crunch.
(stopwatch ticking)
♪ Me on ♪
- Here's the epitome of bad karaoke production,
this is a nice guy, he came here to spend his money
and his voice is terrible.
(singing continues)
This is where you make the guy sound good.
♪ Take on me ♪
- Love you! You rock, man!
- I love you because you rock because
you have a 24 minute check time.
- Okay.
- Quite a bit overcooked.
- Maybe because it was cooked for 15 minutes.
- On one side.
- Roberto, I'm Jon Taffer.
- Hello, how are you? Nice to meet you today.
- Nice to meet you too.
I saw you put a hamburger on the grill.
- Yeah.
- And I watched you for 14 minutes
not turn that hamburger over.
The hamburger was burnt, the guest couldn't eat it,
the reason why you're not selling food, I think,
is that you're lazy, and for a guy who's been
working in a kitchen 19 years, you know better.
- No, this is not the (beep) Army, okay?
Don't talk to me like that!
- Let me tell you what he does, Sal.
He goes into the refrigerator, he pulls out
a raw piece of bacon, puts it on the cutting board,
with your bare hands, raw pork!
Then, a couple minutes later, he puts the salad
right on top from where the pork was.
You didn't wash your hands!
- Yes I did--
- You didn't wash the cutting board.
- No you didn't. No you did not.
- Every time I washed my--
- You're lying.
- You did not. You're full of (beep).
- What happens when you put raw pork on lettuce
and send it out into the dining room?
- No.
What happens, Roberto?
- Oh yeah, it get contaminated.
- It's irresponsible, and it's illegal!
- In 19 years, nobody got sick here.
- You don't know that.
Food poisoning can happen in an hour,
or it can take days. Roberto has cross contamination
all over this kitchen, so I don't know
how many people have gotten sick here.
This device measures bacteria content on surfaces.
- Okay.
- So the only thing that--
- So this device is going to check,
and I'm going to see right now whether we're
getting people sick or not.
Any count over 2500 is a failure.
- I'm just touching surfaces that a hand would touch.
We have 199,308 counts of bacteria.
Which is a failing grade.
- So guess what you're doing tonight?
You're cleaning the (beep) kitchen like you should have.
You clean the kitchen, I come back tomorrow,
Chef, we go through this whole place with the swab
tomorrow, if it isn't clean, I'll get a cook
who will clean it and it won't be you.
- If you want to (beep) fire me, you come (beep) fire me--
- Listen to this, Sal, listen to this.
- But don't talk to me like that because
I'm not (beep) kid.
- What I care about is you're irresponsible and lazy.
- You know what, you know what...
(beep) you.
- You say "(beep) you" to me? You don't like it,
walk the (beep) out of here. You want me
to treat you like a man, act like one. Goodnight.
- You got to clean the whole kitchen.
- I'm not supposed to do the cleaning here, I'm--
- So this isn't your responsibility?
- You're supposed to keep it clean.
- You don't want to do it?
- This bar is owned by a woman named Reva.
- Is there anything I can do for you?
- And Reva's a single mom,
has a ten year old son.
- Oh, it just feels awkward being out here.
- She's 400,000 in debt.
- Ooh.
- She's out of money.
- Okay.
- And you can almost see the panic on her face.
There's Linda, she's the manager.
- Who get's the onion rings?
- Uh, Darren.
- She's a really hard worker who stepped up
while Reva raised her son, but she was
never shown how to run the books.
- I don't understand why he's so slow.
- That's Brandy, she's a bartender.
- I need you to knock it off.
- So that's Fendi, he's a bartender.
- What did you need?
- Do you want another glass of wine?
- So there's Bridgete.
(laughing)
Brigete's a server.
- Do you know how late we're keeping the kitchen open?
- I have no idea.
- And there's Mike the chef. Interesting chef,
so they grill the onions, and they really just
put a slice of cheese and some grilled onion
on top of the burger.
- That's it.
- That's okay, if that's the burger that they make.
- Sure, sure.
- If it's a delicious burger, that's a nice
simple - could be delicious.
- Yeah, season it properly, I'd eat it.
- See any gloves on those hands?
- No gloves. Raw meat all over his hands.
- Yep, so let's see where he goes
with those hands now that there's raw meat
all over them.
Okay, now let's see, now he's going to
pick up a utensil, there we go.
- Yep.
- From the raw meat to the utensil, okay,
so that protein is all over the handle
of the knife, and it's all over the bread.
- Ew.
- This is a completely cross-contaminated kitchen.
- Uh-huh.
- Okay, so these are the ribs.
When were these made?
- My goodness.
- When is the date on these?
- These are like, petrified.
No date, no label.
- Is that mold on those ribs?
- Ew!
- That is so scary.
- They're like boiled.
- That's the silverware caddy.
That is the utensil holder.
There's meat in there!
- Oh, that's the prime rib!
- Oh god! Oh, that is disgusting!
- Chef, he can't eat this food.
- No.
- That is not servable at all.
- So we need to find out when that was made,
we can't let Justin eat this food, go in,
find out when this was made. Stop this, okay?
- All right, yeah, I got it.
- Jon sends me in to stop these ribs from being served.
Someone is 100% going to get sick if not dead.
(suspenseful music plays)
- I'll be back for the toast.
- Right behind you, Bridgete.
- Hey, hey, hey, over here!
Come with me.
Bring those here.
Hey, I'm one of Jon's experts and we were just
watching you, hold on, keep that right there, huh.
Excuse me for one second.
- Ew!
- Oh, my God!
- What is this? You know this is here, and
you're serving this shit, are you kidding me?
- I haven't been to work here in three days, okay.
- I mean, Mike doesn't even understand
what the hell Jason is saying.
- What are you...?
- Look at this, I want Reva to see this.
- Okay.
- She's the one who needs to see this, I'll be back.
- All right.
- Congratulations, you're the worst (beep) cook
I've ever worked with.
- Oh, (beep) you.
Bitch-ass (beep).
- I would not let them bring your food out.
If you ate that food, you would have gotten sick.
We stopped it in the kitchen, we're dealing
with this now.
Reva, Linda.
- Mhm.
- Nice to meet you both, come with me.
Ask me, "Why are you mad, Jon?". Ask me!
- "Why are you mad, Jon?"
- Cause you're going to (beep) kill somebody, that's why!
This guy makes hamburgers with his hands!
Then he comes and picks up this knife,
now there's raw meat all over the knife!
Rubs his hand on this, there's raw meat
all over this! Touches the buns, cuts them
with his hand, raw meat all over everything
in this kitchen!
This place is completely cross-contaminated!
He's responsible in this kitchen,
but you're the owner Reva, you're responsible
for him! It's completely illegal!
Do you understand that?!
- I'm not going to kill nobody--
- Yes you are, did you put on gloves?
Did you wash your hands once?
- Look at your cam!
- One time?!
- Look at your (beep) cam!
- I did, I been watching you for a half hour!
This man should not be in here if he doesn't know
what he's doing! And he does not know what he's doing!
- You sons of bitches...
- Let me ask you a question. Are you
supposed to wash your hands after you touch raw meat?
- Yeah.
- Did you?
- Yes.
- You did not!
- Look on the (beep) camera!
- You did-- I will show you tomorrow!
- Look on the camera!
- You're a (beep) liar! You're going to kill somebody.
This man is a liar.
- Hey, hey--
- Did you put on gloves? Did you
wash your hands once?
I would not eat anything here if I were you, guys,
you will get sick.
- Wash my hands...
- Please, I'm sorry, please don't. Please.
(restaurant guests murmur)
- Can we talk out front for a minute?
- Both of us?
- Sure.
(tense music plays)
- I don't want to scream at you.
That's not why I'm here. I came here
to help this woman. Cause she's in the hole
$400,000 dollars, she's losing $5,000 a month,
Who I'm told is almost out of money.
And I walk back to a kitchen to a cook, and
I am not lying to you, who will kill somebody.
And the fact that you haven't gotten somebody sick
is wrong. You're the owner, Reva, this is
ultimately your responsibility, that's why
I got angry. Do you want to get people sick?
- No.
- In any situation, is that acceptable?
- No. - No.
That's the one thing that
crosses the line of responsibility.
So, he crossed the line. Is that acceptable to you?
- No.
- Could you be sued for that?
- Yes.
- Could you lose everything you own for that?
- Yes.
- It's time to be an owner. Talk to Linda,
deal with what you need to do, okay? Goodnight.
- Thank you.
- I'm going to take a walk, let's go.
- Okay.