Bar Rescue (2011–…): Season 1, Episode 2 - Downey's and Out - full transcript

- LAST YEAR, MORE THAN
5,000 FAILING BARS NATIONWIDE

CLOSED THEIR DOORS FOR GOOD.

IF THINGS DON'T CHANGE SOON,

DOWNEY'S IRISH PUB IN
PHILADELPHIA, PENNSYLVANIA

WILL BECOME
JUST ANOTHER STATISTIC.

IN 2002, DOMENIC CENTOFANTI
DITCHED HIS FLOURISHING CAREER

AS ONE OF PHILADELPHIA'S
MOST PROMINENT ITALIAN CHEFS

TO BUY DOWNEY'S,
ONE OF PHILADELPHIA'S

MOST CELEBRATED
IRISH PUBS.

IN ITS HEYDAY,
DOWNEY'S WAS FREQUENTED BY

THE RICH AND FAMOUS.



WHEN DOMENIC TOOK OVER
IN 2002,

HE PROMISED THE BAR'S FOUNDER
AND RETIRING OWNER,

JACK DOWNEY, THAT DESPITE
HIS OWN ITALIAN HERITAGE,

HE WOULD PRESERVE
THE BAR'S IRISH ESSENCE

AND KEEP THE CROWDS COMING.

- THE FIRST YEAR
I BOUGHT DOWNEY'S,

WE DID ABOUT $2 MILLION
A YEAR.

AVERAGE OF ABOUT $40,000,
$45,000 A WEEK.

BAR BUT THEN,
TRAGEDY STRUCK.

- IT WAS THE WORST DAY
OF MY LIFE.

- AFTER DOMENIC SUFFERED
A PERSONAL LOSS,

HE FELL INTO
A DEEP DEPRESSION...

- I DIDN'T--I DIDN'T EVEN
FEEL LIKE COOKING ANYMORE.

I DIDN'T HAVE THE ABILITY
TO DO NOTHING.



- AND BROUGHT DOWNEY'S
DOWN WITH HIM.

- IT'S DISGUSTING.

- WE'RE AN IRISH PUB
THAT INSTALLED

A BRICK, WOOD-BURNING
PIZZA OVEN,

WHICH IS WORKING OUT
WONDERFULLY.

- NOW, NEARLY $3 MILLION
IN DEBT,

DOMENIC AND DOWNEY'S ARE
ON THE VERGE OF COLLAPSE.

- THE METAL DISINTEGRATED.

- THE BAR AND THE CHEF
THAT ONCE LIT UP

THE PHILADELPHIA
SOCIAL SCENE

ARE FADING FAST.

- SIX MONTHS AGO IS
THE LAST TIME WE HAD A SCHEDULE.

PEOPLE LOOK TO ME
TO MAKE DECISIONS

'CAUSE THERE'S NO ONE ELSE
MAKING DECISIONS.

- OBVIOUSLY,
I CAN'T DO ENOUGH.

- OUT OF MONEY
AND OUT OF HOPE,

DOMENIC HAS AGREED
TO PULL BACK THE DOORS,

BUST OPEN THE BOOKS,
AND MAKE A CALL FOR HELP

TO BAR RESCUE.

RUNNING A BAR IS NOT
JUST BUSINESS,

IT'S A SCIENCE.

FROM THE HEIGHT
OF THE STOOLS

TO WHERE YOUR EYES FALL FIRST
ON A MENU,

NO ONE KNOWS MORE
ABOUT BAR SCIENCE

THAN JON TAFFER.

- I DON'T EMBRACE EXCUSES.

I EMBRACE SOLUTIONS.

- OVER THE LAST 36 YEARS,
JON HAS TRANSFORMED

HUNDREDS OF FAILING BARS
WORLDWIDE.

- I BELIEVE THAT
YOU COULD DO THIS.

- USING HIS PROVEN METHODS
AND NO-NONSENSE APPROACH...

- DO SOMETHING ABOUT IT!

- JON WILL TURN
THESE MONEY PITS...

- CLEAN THE [bleep] PLACE OUT!

- INTO MONEYMAKERS.

PHILADELPHIA, PENNSYLVANIA,

A CITY AS RICH
WITH AMERICAN HISTORY

AS IT IS BRIMMING
WITH NIGHTLIFE.

THE CENTER CITY DISTRICT
OF PHILADELPHIA

HOUSES SOME OF
THE UNITED STATES'

MOST NOTABLE LANDMARKS,
INCLUDING INDEPENDENCE HALL

AND THE LIBERTY BELL.

TOURISTS AND LOCALS ALIKE
FLOCK TO CENTER CITY

FOR DAYTIME SIGHT SEEING
AND THEN STAY IN THE AREA

FOR A NIGHT ON THE TOWN.

BUT FEW VISITORS EVER STOP
AT DOWNEY'S IRISH PUB,

A NIGHTLIFE LANDMARK
WITH A HISTORY ALL ITS OWN

THAT IS JUST MONTHS AWAY
FROM CLOSING ITS DOORS FOR GOOD.

WORLD-RENOWNED NIGHTLIFE EXPERT
JON TAFFER

HAS BEEN CALLED HERE
BY DOWNEY'S OWNER,

DOMENIC CENTOFANTI,
WHO IS DESPERATE

TO SAVE HIS BAR
FROM CLOSING.

TO HELP JON FIGURE OUT
WHY DOWNEY'S IS FAILING,

HE HAS CALLED IN
KEITH RAIMONDI,

A LOCAL WHISKEY EXPERT
WHO KNOWS THE INS AND OUTS

OF THE PHILADELPHIA
BAR SCENE.

- IT WAS OWNED BY A GUY
NAMED JACK DOWNEY,

WHO WAS IN THE HEART
OF THE IRISH COMMUNITY

IN PHILADELPHIA,
SO IT HAS A GREAT HISTORY.

BUT EVERYTHING I HEAR
ABOUT IT NOW IS AWFUL.

- I ACTUALLY USED TO LIVE
IN THIS AREA.

THIS IS YOUNG PROFESSIONAL...

- IT'S A HIP AREA.
- ABSOLUTELY.

- THIS IS NOT
A DOLLAR-BEER AREA.

THIS IS AN AREA WHERE
YOU HAVE TO DO SOME THINGS

THAT HAVE A LITTLE STYLE
TO THEM.

A LITTLE SOPHISTICATION
TO 'EM.

IRISH BARS ARE ABOUT WHISKEY
AND GREAT BEER.

THE REASON I BROUGHT IN KEITH
IS HE REALLY KNOWS HIS WHISKEY.

HE REALLY KNOWS HIS IRISH BARS,
AND HE'S FROM PHILADELPHIA.

DO YOU HEAR ANYTHING
FROM CUSTOMERS?

- EVERYBODY KNOWS ABOUT
DOWNEY'S,

BUT I DON'T THINK THAT PEOPLE
ACTUALLY GO THERE ANYMORE.

- WE HAVE TO FIGURE OUT A WAY
TO TURN THAT AROUND.

HERE'S THE PLAN--

YOU'RE GOING TO DOWNEY'S.
- OKAY.

- HAVE A DRINK,
GIVE ME THE SCOOP,

AND I'LL MEET YOU
IN ABOUT AN HOUR?

- SOUNDS GOOD.
- OKAY.

- KEITH HEADS INTO DOWNEY'S,

A 2,500-SQUARE-FOOT
IRISH PUB

WITH A RECTANGULAR BAR
IN THE FRONT

AND A DINING DINING AREA
AND A DISPLAY KITCHEN

IN THE BACK.

IN ADDITION
TO THE CAMERAS

THAT HAVE BEEN FOLLOWING
DOWNEY'S STAFF,

JON'S BAR RESCUE TEAM
HAS PLACED HIDDEN CAMERAS

AROUND THE BAR AS KEITH
GETS A FIRST-HAND ACCOUNT.

- HE'S GONNA GO IN
AND DO MY SURVEILLANCE FOR ME.

I WANT TO HEAR ABOUT
THE OVERALL CLEANLINESS.

HE'LL BE ABLE TO TELL ME WHAT'S
GOING ON IN THAT BUSINESS.

- THE BAR WAS GROSS.

IT DID HAVE
A SLIGHT ODOR.

THERE WERE SOME FLIES AROUND,
THERE WAS A LOT OF DUST,

A LOT OF CLUTTER.

THERE WERE DEFINITELY
A FEW CHARACTERS IN THERE

AND THEN,
JUST A COUPLE KNUCKLEHEADS

DRINKING CAR BOMBS.

- WHAT THE HECK?

[applause]
- THAT'S A THIRSTY GUY.

- WHOO!
[laughter]

- WHAT DO YOU GUYS HAVE
FOR IRISH WHISKEY?

- WE HAVE TULLY,
WE HAVE JAMESON, BUSHMILLS.

WE SHOULD HAVE POWERS.

- I BELIEVE THEY HAD
FOUR IRISH WHISKEYS.

AN IRISH PUB--
THERE'S A LOT MORE TO OFFER.

TO ME, THAT'S NOT
GOOD ENOUGH.

- HI. YOU WANTED TO
ORDER FOOD THIS EVENING?

- YEAH. I'M GONNA TRY
THE PENNE VODKA.

I DID SEE A LARGE SECTION
OF PASTA DISHES,

AND I JUST ASSUMED MAYBE
IT WAS SOMETHING

I SHOULD PROBABLY TRY,
FOR BETTER OR FOR WORSE,

TO FIGURE OUT WHY
THEY DECIDED TO PUT PASTA

ON AN IRISH MENU.

IT'S DELICIOUS.

NO, IT'S NOT.

YOU EAT HERE BEFORE?

YEAH?

OH, YOU JUST DID?
- YEAH.

- YES.

- WHEN I SAW THE OYSTERS COME,

IT LOOKED A LITTLE BIT
GELATINOUS.

I DEFINITELY WOULDN'T HAVE
EATEN ONE.

I AM INCREDIBLY NERVOUS
FOR YOU.

- YOU GUYS ALL RIGHT?
- YEAH.

- WITH THE OYSTERS RECEIVING
LESS-THAN-STELLAR REVIEWS,

DOMENIC COMES OUT OF THE KITCHEN
TO SEE WHAT THE PROBLEM IS.

- HOW YOU DOING?
- HOW YOU DOING?

- IS ANYTHING WRONG
WITH THE OYSTERS?

WE GET 'EM FROM
THE FISH MARKET. I MEAN...

- AFTER WITNESSING
THE OWNER WALK AWAY

AND IGNORE THE COMPLAINTS ABOUT
THE UNAPPETIZING OYSTERS...

- I'LL BE RIGHT BACK,
MAN, IN A SECOND.

- KEITH DECIDES TO TAKE

A DEEPER LOOK AT DOWNEY'S

AND SCOPE OUT THE BATHROOMS.

- THIS IS IT.
NAPKINS EVERYWHERE.

IT DOES SMELL
INCREDIBLY WEIRD BACK HERE.

BAG OVER THE SINK.
APPARENTLY, IT'S OUT OF ORDER.

I DON'T KNOW
IF THAT'S BLOOD OR NOT.

I'M NOT GONNA GO TO
THE BATHROOM--I'M GONNA PASS.

IT'S SOMETHING I DEFINITELY
WAS NOT PREPARED FOR.

IT WAS GROSS.

- AFTER ASSESSING JUST
SOME OF DOWNEY'S PITFALLS,

KEITH HEADS OUT TO INFORM JON
ON WHAT HE HAS WITNESSED.

- SO HOW WAS DOWNEY'S?
- ALL RIGHT, WELL...HA HA.

LET'S JUST SAY IT'S NOT
THE CLEANEST PLACE, FOR SURE.

DEFINITELY A LITTLE BIT
OF AN ODOR GOING ON.

- WHAT DID IT SMELL LIKE?

- BEER, MAYBE A LITTLE BIT
OF THROW-UP

KIND OF SMELL GOING ON.

I ORDERED PENNE WITH VODKA
PASTA.

- THAT'S INTERESTING THAT
YOU WOULD ORDER THAT. WHY?

- WELL, I'M IN AN IRISH PLACE,

AND THEY'RE SERVING
ITALIAN FOOD.

I FIGURE THERE HAS TO
BE A REASON FOR THAT.

- HOW WAS IT?

SLIGHTLY UNDERCOOKED.
IT WAS DEFINITELY A LITTLE HARD.

IT WAS SUPPOSED TO BE
AL DENTE, AND I GET THAT--

IT WAS DEFINITELY
BOXED PASTA.

- SO OUR ITALIAN CHEF DOESN'T
MAKE A VERY GOOD PASTA.

- THAT WOULD APPEAR
TO BE THE CASE.

I DON'T THINK HE MAKES
THE PASTA AT ALL.

I WAS FORTUNATE ENOUGH
NOT TO ORDER THE OYSTERS,

BUT THE GUY NEXT TO ME DID.

THEY LOOKED VERY WEIRD,
ALMOST PLASTIC.

DOMENIC CAME OUT.
- SO DID HE CARE?

- HE SEEMED TO CARE MORE SO--

I FEEL LIKE THAT HE WANTED
TO BE MORE RIGHT.

- HOW WERE THE RESTROOMS?
- THE RESTROOMS WERE DISGUSTING.

NAPKINS EVERYWHERE.
BAG OVER THE SINK.

I DON'T KNOW
IF THAT'S BLOOD OR NOT.

- OH, GOD! ALL RIGHT, MAN,
I KNOW WHAT I GOTTA DO.

I'LL SEE YOU LATER.

- IT'S TIME FOR JON TO
TAKE A LOOK AT DOWNEY'S HIMSELF

AND MEET THE OWNER,
DOMENIC,

SO HE CAN START TO TURN
THIS FAILING BAR AROUND.

- MY FIRST IMPRESSIONS
WERE TERRIBLE.

MOST PEOPLE DETERMINE
IF THEY LIKE A PLACE OR NOT

IN THE FIRST FIVE
OR SIX STEPS.

IT ONLY TOOK ME THREE STEPS
TO KNOW

THAT DOWNEY'S
WASN'T A GOOD PLACE.

DOMENIC?

- YES.
- HELLO, I'M JON TAFFER.

I UNDERSTAND
YOUR BAR'S IN TROUBLE.

- A LITTLE BIT.
- A LITTLE BIT?

WHY DON'T WE GO TALK
IN THE KITCHEN FOR A MINUTE.

- SURE.

- HOW MANY WEEKS HAVE YOU
BEEN LOSING MONEY?

- PROBABLY...

SINCE I...

- SINCE YOU TOOK OVER?
[Domenic laughs]

AND HOW MUCH MONEY
DO YOU HAVE LEFT?

- NONE.
- NONE.

SO YOU'RE SINKING.
- YEAH.

- SO IT'S NOT A SMALL PROBLEM,
IT'S A BIG PROBLEM.

- IT IS A BIG PROBLEM.

- DO YOU HAVE THE MONEY
TO SUSTAIN THIS BUSINESS

FOR MORE THAN A FEW MONTHS?

- I GO WEEK BY WEEK.

I KNOW IF SOMETHING HAPPENED,

MAYBE IT COULD BE
THE LAST WEEK, BUT--

- HOW COME YOU'RE FAILING?

HOW COME, SINCE
YOU'VE TAKEN THIS PLACE OVER,

YOU'VE LOST MONEY
EVERY WEEK?

- I'M HERE COOKING
MOST OF THE TIME,

AND I GO OUTSIDE.

I KNOW THERE IS PROBLEMS.
I UNDERSTAND THAT.

AND YOU KNOW...

SO AFTER TWO YEARS,
I FOUND MYSELF TO DO

EVERY MANAGERIAL POSITION--

BEING A CHEF, BEING A G.M.,

BEING A BACK-ROOM MANAGER,
AND BEING A DAILY MANAGER.

AND IT'S NOT EASY.
IT'S TOUGH. IT'S HARD.

- I'D LIKE TO JUST GET A FEELING
FOR WHAT'S GOING ON HERE.

- OKAY.
- LET'S GO FOR A WALK.

- YOU WANT TO GO FIRST?
- SO WHAT DO WE GOT?

WHAT'S THIS?

LIKE WHEN WE FINISH--
- I UNDERSTAND WHAT YOU SAID.

JUST IN 35 YEARS, I'VE NEVER
SEEN ANYTHING LIKE THAT BEFORE.

ISN'T THAT BACTERIA-RIDDEN?

THAT'S PROTEIN SITTING
AT ROOM TEMPERATURE IN WATER.

YOU'RE A CHEF.
- YEAH, BUT THAT'S--THAT'S NOT--

- LET'S WALK.
- OKAY.

- WOULD YOU CONSIDER THIS
A CLEAN KITCHEN? WHOA!

HOW MANY DAYS IS THIS?

- THIS IS FROM SATURDAY
AND SUNDAY.

- WOW.
YOU DON'T HAVE A TRASH ROOM?

IS THIS THE TRASH ROOM?
- THIS IS THE TRASH ROOM, YES.

- WHO RUNS THIS PLACE?
- I DO.

- AND THIS IS ACCEPTABLE
TO YOU?

LOOK AT THE FRENCH FRIES
SITTING THERE--

SITTING HERE A FEW FEET
FROM A TRASH ROOM,

WITH OYSTERS SITTING HERE IN
FRIKKIN' SHELLS, GUYS! COME ON!

IS THIS WHAT PEOPLE
ARE GONNA EAT?

- THINGS GET OVERLOOKED.

- AND YOU'RE
A PROFESSIONAL CHEF?

SHAME ON YOU!

- THE BOXES
SHOULD BE BROKEN DOWN,

BUT THINGS, THEY CAN BE
CLOSE TO EACH OTHER

AS LONG AS THEY DON'T
TOUCH EACH OTHER.

THEY'RE NOT GONNA BE
ANY PROBLEM.

- I MEAN, I'M NOT TRYING
TO CREATE

THE BEGINNING
OF OUR RELATIONSHIP THIS WAY,

BUT IT'S HARD FOR ME
NOT TO GET ANGRY

BECAUSE THIS IS LAZY, MAN.

- BUT YOU UNDERSTAND
IT'S HARD FOR ME ALSO.

- NO, I DON'T UNDERSTAND.

I HATE EXCUSES.

I DON'T MAKE EXCUSES
FOR THE WAY MY BUSINESSES LOOK.

I'M RESPONSIBLE FOR MY BUSINESS.
DOM NEEDS TO LEARN THAT.

IT DOESN'T COST MONEY
TO CLEAN.

IT DOESN'T COST MONEY
TO THROW TRASH AWAY.

IT DOESN'T COST MONEY
TO COVER FRENCH FRIES

SITTING ON A FLOOR.

IT DOESN'T COST MONEY
TO DO THIS STUFF, DOM.

YOU HAVE TO MANAGE
THE BUSINESS,

NOT HAVE THE BUSINESS
MANAGE YOU.

TELL ME ABOUT THIS.

- WHAT'S WRONG WITH THAT?
- I LIKE IT.

- IT COOK A NICE PIZZA.

HAVE YOU TASTED?
- I HAVE NOT.

- I STARTED WITHOUT
HAVING THE MONEY TO FINISH IT.

- IS THIS THING PROPERLY
FLUED AND STUFF UP HERE?

I THINK YOU BETTER
GO UP THERE.

WHAT DO YOU SEE?

YOU SEE THE MOUSE?
- YEAH.

- I'VE BEEN IN SOME
VERY DIRTY BARS IN MY DAYS,

DISGUSTING BARS IN MY DAYS,

BUT I HAVEN'T SEEN A MOUSE
THAT'S BEEN DEAD FOR WEEKS.

I'M GUESSING HE ATE SOMETHING
IN THAT KITCHEN.

FLYPAPER ON THE WALL,
GARBAGE ALL OVER THE KITCHEN.

- THAT I DIDN'T SEE.
- BUT YOU'RE SUPPOSED TO SEE IT!

YOU'RE SUPPOSED TO SEE IT.
THERE'S A MOUSE IN YOUR KITCHEN!

DOMENIC!
- YOU CAN'T SEE EVERYTHING.

- YES, YOU CAN.
YOU WALK THROUGH YOUR BUSINESS.

YOU MIGHT BE A GREAT CHEF,
BUT YOU'RE A LOUSY MANAGER.

DOMENIC, LOOK AT ME.
DO YOU WANT MY HELP?

- OKAY.

- I WANT YOU TO CLOSE IT
RIGHT NOW.

- WHY ARE--
WHY YOU GOTTA CLOSE IT?

- WHY? BECAUSE YOU'RE GONNA
GET SOMEBODY SICK.

I'M NOT PLAYING AROUND, MAN.
THIS IS SERIOUS TO ME.

I AM EITHER GONNA
TAKE THOSE CUSTOMERS

AND BRING THEM BACK HERE
AND SHOW 'EM THIS [bleep] HOLE

THAT IS YOUR KITCHEN,

OR I'M GONNA CLOSE
THIS PLACE DOWN.

THE CHOICE IS YOURS.

WHICH WOULD YOU LIKE ME
TO DO?

- COMING UP ON BAR RESCUE...

- DOM FINDS AN EXCUSE
FOR EVERYTHING.

- I CAN'T DO EVERYTHING
ALONE.

- THIS ISN'T UP TO YOU!
THIS IS THE LAW!

- YOU DON'T TELL ME
WHO GETS SOMETHING FOR FREE.

- NOBODY GETS STUFF FOR FREE.
NEVER DID, NEVER WILL.

- DOMENIC CENTOFANTI
OWNS DOWNEY'S IRISH PUB,

A FAILING BAR
IN PHILADELPHIA, PENNSYLVANIA.

HE HAS CALLED IN
JON TAFFER,

WORLD-RENOWNED BAR CONSULTANT,
FOR HELP.

JON HAS UNCOVERED A DEAD MOUSE
IN THE KITCHEN...

AND FOOD THAT IS IN DANGER
OF GETTING CUSTOMERS SICK,

AND HAS DEMANDED THAT DOMENIC
CLOSE THE BAR IMMEDIATELY.

- I AM EITHER GONNA
TAKE THOSE CUSTOMERS

AND BRING THEM BACK HERE
AND SHOW 'EM THIS [bleep] HOLE

THAT IS YOUR KITCHEN,

OR I'M GONNA
CLOSE THIS PLACE DOWN.

THE CHOICE IS YOURS.

- [bleep].

GIVE EVERYBODY LAST CALL.
- LAST CALL.

IT'S NOT SOMETHING THAT
ANYBODY LOOK FORWARD TO,

TO HAVE SOMEBODY ABOVE YOUR HEAD
TO TELL YOU WHAT TO DO.

IT'S GONNA BE HELL FOR ME.

- WITH ONLY FOUR DAYS LEFT
UNTIL THE RELAUNCH

OF A NEW AND IMPROVED DOWNEY'S,

JON HAS LITTLE TIME
TO CLEAN UP THE FILTH.

HE STARTS THE DAY
BY SHOWING DOMENIC

JUST HOW DEEP
THE UNCLEANLINESS RUNS.

- I'M GUESSING DOWNEY'S
HAS NOT BEEN VISITED

BY A HEALTH INSPECTOR
IN A LONG TIME,

BECAUSE WHAT I SAW
WAS OVER THE TOP.

JON HAS BROUGHT IN BAR RESCUE
TEAM MEMBER ED WARNICK,

A RETIRED HEALTH INSPECTOR
WHO CAN HELP OPEN DOMENIC'S EYES

TO HOW UNSANITARY CONDITIONS
AT DOWNEY'S HAVE BECOME.

- LET'S START BEHIND THE BAR.

- UH, LOOKING UNDER HERE,

YOU'VE GOT GLASSES
THAT ARE NOT CLEAN,

AND YOU'VE GOT 'EM DRYING
ON A CLOTH NAPKIN.

THEY CANNOT DRY
UNLESS THEY'RE ON A MAT

THAT'S GOT HOLES IN IT.

IF THEY'VE GOT ANY WATER IN 'EM,
THEY'LL STAY WET,

AND THAT BACTERIA WILL STAY
ON YOUR GLASSES.

LOOK AT THE FRUIT FLIES.

FRUIT FLIES EVERYWHERE.

- YOU KNOW HOW MANY TIME
I TOLD THEM TO CLEAN

AND MAKING SURE THAT
THAT DON'T HAPPEN?

- THAT IS NOT AN EXCUSE.

I WANT TO HEAR YOU SAY
"I DIDN'T GET IT DONE."

UNTIL YOU SAY THAT
TO YOURSELF,

WHEN I LEAVE HERE
IN FIVE DAYS,

YOU'RE GONNA BE
BLAMING YOUR FAILURE

ON EVERYBODY ELSE AGAIN.

- YOU'VE GOT TOWELS
ON COUNTERS--

THEY SHOULD BE
IN SANITIZERS OR SOAP.

IT'S FULL OF BACTERIA.

- I DON'T WANT TO HEAR YOU
SAY THAT ANYMORE.

YOU LET THE BARTENDERS
DO WHAT THEY WANT.

AND I'M GONNA GUESS THAT
IF I DIDN'T FIND THIS

WHEN I CAME BACK HERE TOMORROW,
THIS WOULD STILL BE HERE.

THEY'D USE THIS ALL DAY.

THERE'S NO SOLUTION BACK THERE
FOR RINSING IT.

SO THIS IS WHAT HE TOUCHES,

AND THEN HE TAKES A GLASS
THAT'S SITTING HERE--

THIS GLASS DOESN'T EVEN
COME OFF THE BAR--LOOK AT THIS.

SO I TAKE MY DISGUSTING HAND,
PICK UP THIS DISGUSTING GLASS,

AND YOU SERVE IT--
HOW DARE YOU!

THE BAR'S DISGUSTING.

RATHER THAN TAKE
RESPONSIBILITY,

DOM FINDS AN EXCUSE
FOR EVERYTHING.

EVERYTHING IS
EVERYBODY ELSE'S FAULT.

I DO NOT SEE A SINGLE CLEAN,
SANITIZED UTENSIL.

LOOK AT YOUR HOOD.

LET'S SEE IF WE CAN GET
SOME OF THIS STUFF OFF.

THIS KIND OF STUFF IS
A CROSS-CONTAMINANT

FOR EVERYTHING YOU'RE COOKING.

GREASE WILL CATCH FIRE.

IT'LL GO RIGHT UP
THROUGH THE HOOD

AND BURN YOUR WHOLE
RESTAURANT DOWN.

- WHAT IS IT?

- LOBSTER BISQUE.
- LOBSTER BISQUE.

THERE'S A THING CALLED
A DANGER ZONE FOR TEMPERATURES,

ACCORDING TO THE NATIONAL
FOOD CODE.

AND THAT'S WHERE YOU GET
FOOD POISONING.

- FOOD POISONING
IS MOST LIKELY TO OCCUR

WHEN FOOD REMAINS TOO LONG
IN THE TEMPERATURE DANGER ZONE,

WHICH IS A TEMPERATURE RANGE
BETWEEN 41

AND 140 DEGREES FAHRENHEIT.

EVEN IF IT HAS BEEN
COOKED SAFELY BEFOREHAND,

ALLOWING FOOD
TO REMAIN TOO LONG

IN THE TEMPERATURE DANGER ZONE

INCREASES THE RISK
THAT A CUSTOMER WILL GET SICK

FROM FOOD POISONING.

- OH...
- THE WORST PART OF THE KITCHEN

WAS THE WALK-IN COOLER
DOWNSTAIRS.

IT WAS DIRTY,
IT HAD HOLES IN THE WALLS,

IT WAS AT A WARM TEMPERATURE,
AND IT WAS ILLEGAL.

- YOU'VE GOT THIS ONE
OVER HERE.

I WASN'T SURE
WHAT IT WAS.

- CHICKEN POT PIE.

- THERE'S NO TIME ON IT,
NO DATE.

- IT'S FROM YESTERDAY.

- I BET IF WE
DUMP THAT OUT

AND CHECK THE TEMPERATURE
OF THE STUFF

ON THE FOUR INCHES
ON THE BOTTOM,

IT'D PROBABLY STILL BE WARM.

YOU CAN'T CERTIFY
THAT STUFF'S BEING COOLED

BELOW 41 DEGREES.

- LET'S GO DUMP THIS OUT, ED.
I'VE SEEN ENOUGH.

- IT JUST NEED A LID ON TOP.
THAT'S ALL THAT'S WRONG WITH IT.

- STOP DEFENDING IT, DOM!

THIS ISN'T UP TO YOU.
THIS IS THE LAW! DO IT!

- DOWNEY'S HAS A PROBLEM
WITH FOOD SAFETY AND SANITATION.

DOMENIC HAS A LOT OF WORK
TO DO TO FIX HIS PROBLEMS.

- YOU KNOW WHAT THE TEMPERATURE
IS HERE?

- UP HERE, IT'S 40.
UP HERE IS ABOUT 41, 42.

- LET'S CHECK.

GETTING 52 DEGREES.

- NOW, IF YOU WERE
A HEALTH INSPECTOR

AND SAW THIS STUFF,
WHAT WOULD YOU DO?

- I WOULD SHUT THE PLACE DOWN.

- THIS IS DANGEROUS.
THROW IT AWAY.

- THIS WAS MADE YESTERDAY.

- IS THIS WHAT A CHEF DOES?

GET YOUR STAFF TOGETHER.
I WANT TO TALK TO EVERYBODY

AS SOON AS POSSIBLE.

I GOTTA LEAVE
AND GO TAKE A SHOWER.

THIS IS THE WORST THING
I HAVE EVER SEEN IN MY LIFE.

I'LL SEE YOU IN A LITTLE WHILE.
I WANT EVERYBODY HERE.

- CAN'T DO EVERYTHING
ON MY OWN.

- WHAT DID YOU SAY?

- I SAID I CAN'T DO EVERYTHING
ALONE. THAT'S WHAT I SAID.

- IF YOU HAD A DIME
FOR EVERY EXCUSE

THAT COMES OUT OF YOUR MOUTH,
I WOULDN'T NEED TO BE HERE.

STOP WITH THE EXCUSES!

THIS BUSINESS IS FAILING
BECAUSE OF YOU!

YOU'RE EITHER LAZY
OR YOU'VE GIVEN UP.

WHICH IS IT?
- I'VE GIVEN UP, PROBABLY.

- THE MOST IMPORTANT TRAIT FOR
MANAGEMENT IS ACCOUNTABILITY.

I HAVE TO MAKE HIM SEE
THAT THE RESPONSIBILITY

LIES WITH HIM.

ONCE HE ACCEPTS THAT,

I CAN START MOVING HIM FORWARD.
BUT NOT UNTIL THEN.

- JON GATHERS THE ENTIRE
DOWNEY STAFF FOR A MEETING

SO HE CAN HEAR FIRSTHAND
WHAT THEIR DAY-TO-DAY

WORK ENVIRONMENT IS LIKE
WITH DOMENIC IN CHARGE.

- YOU KNOW, ONE OF THE MOST
IMPORTANT PARTS

OF MARKETING A BUSINESS

IS HAVING YOUR EMPLOYEES
BELIEVE IN YOU.

WHAT DO YOU THINK
OF THIS PLACE?

DO YOU WORK IN A [bleep] HOLE?

- I'M EMBARRASSED AT TIMES.

I DON'T LIKE TO TELL PEOPLE
I WORK HERE.

I THINK WE'RE ALL
GREAT EMPLOYEES,

BUT WE LACK DIRECTION,
AND WE LACK A LEADER.

DOMENIC, FRANKLY, DOESN'T REALLY
CARE ABOUT THE CUSTOMERS.

WE'RE THE ONES
THAT KEEP THEM COMING BACK.

WE'RE THE ONES THAT
MAKE THE PLACE WHAT IT IS.

WE DO WHAT WE NEED TO DO
TO GET BY.

I BELIEVE THAT HE CAN SUCCEED.

I THINK HE IS A GOOD GUY,
AND HE HAS WHAT IT TAKES.

HE JUST DOESN'T WANT
TO DO IT.

- WHAT DO YOU HAVE
TO SAY, DOM?

- WHEN WAS THE LAST TIME
WE HAD A SCHEDULE?

SIX MONTHS AGO IS THE LAST TIME
WE HAD A SCHEDULE.

- SINCE DOMENIC
HAS TAKEN OVER,

HE CUT OUT ALL MANAGEMENT.

OUR STAFF, COLLECTIVELY,
GETS THINGS DONE

WITHOUT A MANAGER
OR A LEADER ON THE FLOOR.

- PEOPLE LOOK TO ME
TO MAKE DECISIONS

'CAUSE THERE'S NO ONE ELSE
MAKING DECISIONS.

- NO. I GIVE HIM THAT
TO PAY HIM OUT FOR BARBACK.

I PAY HIS TAB ON TUESDAY.
- OH, ON MY MONEY.

- NO, I PAY HIS TAB ON TUESDAY.
- YOU PAY HIM OUT WITH--

ON MY MONEY.
- I PAY HIS TAB ON TUESDAY.

YOU DON'T TELL ME WHO
GETS SOMETHING FOR FREE...

- EXCUSE ME, NOBODY
GETS STUFF FOR FREE.

I DON'T GET STUFF FOR FREE
WHEN I GO TO THE LIQUOR STORE.

- RONNY GETS FREE BEER
AND FREE FOOD.

- IT'S A FREE-FOR-ALL.

THIS PLACE HAS BEEN NEGLECTED
BY DOMENIC,

AND OF COURSE,
NEGLECTED BY HIS EMPLOYEES.

HE DIDN'T CARE,
SO WHY SHOULD THEY?

THAT HAS TO END.

- DOMENIC CENTOFANTI
OWNS DOWNEY'S IRISH PUB,

A ONCE-FAMOUS PHILADELPHIA
INSTITUTION

THAT IS NOW A BUSINESS
ON THE DECLINE.

TO GET HIS BAR
BACK ON TRACK,

DOMENIC HAS CALLED IN
WORLD-RENOWNED BAR EXPERT

JON TAFFER.

JON HAS DISCOVERED THAT,
DUE TO DOMENIC'S NEGLECT...

- YOU'RE EITHER LAZY
OR YOU'VE GIVEN UP.

WHICH IS IT?
- I'VE GIVEN UP, PROBABLY.

- THE STAFF IS DISGRUNTLED,

AND THE KITCHEN VIOLATES
NUMEROUS HEALTH CODES.

WITH ONLY THREE DAYS LEFT
UNTIL THE RELAUNCH,

JON STARTS THE DAY BY PUTTING
DOMENIC AND THE STAFF TO WORK

CLEANING UP THE BAR.

- THIS PLACE IS FILTHY,

AND IT'S THE STAFF'S FAULT.

NOW THEY'RE GONNA CLEAN IT UP.

- LOOK AT THIS.
IT'S FALLING APART.

- THE OVEN WAS SO RUSTED,
IT JUST COLLAPSED.

THE DAYS OF THIS MESS
ARE OVER.

WOW, IT SMELLS CLEAN IN HERE!
- YOU GOT THAT RIGHT. IT DOES.

- CAN I TALK TO YOU
FOR A MINUTE?

I WANT TO SHOW YOU SOME STUFF.
- SURE.

- JON ROLLS OUT DOWNEY'S
BLUEPRINTS AND A LOCAL MAP

TO SHOW DOMENIC HOW HE PLANS
TO MAKE DOWNEY'S STAND OUT

AS THE IRISH BAR
IN A NEIGHBORHOOD

FILLED WITH SUCCESSFUL BARS.

- OKAY, LET'S START
WITH THIS.

THERE'S A LOT OF IRISH PUBS,

BUT DOWNEY'S IS FAMOUS.
- YES.

- AND I HAVE TO BRING
THAT FAME BACK.

- EVERYBODY ELSE COPIED
FROM THIS.

- THE FACT THE DOWNEY'S IS OLD
IS WORKING AGAINST IT NOW.

BUT IT COULD BE AN ASSET.

WITH A MASSIVE CLEAN-UP,

SOME DEPTH ADDED
TO THE CONCEPT, A NEW MENU,

THAT OLD NAME COULD COME BACK

AND BE SUCCESSFUL
IN PHILADELPHIA.

WITH THE RIGHT MENU ITEMS
AND THE RIGHT WHISKEYS,

WE CAN BEAT THESE GUYS, DOM.

WHEN YOU STAND DOWN HERE
ON SOUTH STREET,

YOU CAN'T SEE
A DOWNEY'S SIGN.

- NO, THERE IS NO DOWNEY'S SIGN.
- I'M GONNA FIX THAT.

THE OTHER THING IS, DOM,
I'VE GOT TO CLOSE THIS DOWN.

I DON'T WANT PEOPLE TO SIT THERE
LOOKING IN THIS KITCHEN.

THIS IS NOT A DISPLAY KITCHEN.

- LOOKING AT THE MAP,
TALKING TO HIM

GOT ME TO BELIEVE
THAT THINGS CAN CHANGE.

HOPE IS AHEAD.

- NOW THAT JON HAS A PLAN
IN PLACE FOR DOWNEY'S,

HE BRINGS IN HIS EXPERTS
TO HELP TRANSFORM DOMENIC'S BAR.

- I DON'T DO EVERYTHING MYSELF.

I HAVE A WHOLE TEAM OF EXPERTS
WHO ARE THE BEST IN THE WORLD.

AND I REACHED OUT
AND I CALLED TWO.

DOWNEY'S HAS TO BE ABOUT
IRISH WHISKEY--AUTHENTICITY.

WHAT IS GREAT ABOUT IRISH FOOD.

WHAT IS GREAT ABOUT
IRISH WHISKEY.

SO I'M GONNA BRING IN
MY EXPERTS. GOOD ONES.

- FOR THE BAR,
JON HAS BROUGHT BACK IN

LOCAL PHILADELPHIA WHISKEY
EXPERT KEITH RAIMONDI.

KEITH GOT THE LOWDOWN
ON DOWNEY'S

DURING HIS RECON WITH JON.

AND IN ORDER TO RETURN
THIS BAR TO ITS ROOTS,

HE WILL EDUCATE THE STAFF
ON THE FINER POINTS

OF IRISH WHISKEY.

FOR THE KITCHEN,
JON HAS CALLED IN

EXECUTIVE CHEF BRIAN DUFFY.

BRIAN'S EXTENSIVE EXPERIENCE
WITH IRISH CUISINE

MAKES HIM THE PERFECT PERSON
TO OVERHAUL

DOWNEY'S DISJOINTED MENU

BY ADDING SOME AUTHENTIC
IRISH FARE.

- CHEF BRIAN DUFFY WAS
AMERICA'S TOP IRISH CHEF

FOR THE LAST THREE YEARS.

AND HE WORKED HERE AT DOWNEY'S
12 YEARS AGO IN ITS HEYDAY.

I CAN THINK OF NOBODY
WHO'S BETTER EQUIPPED

TO TURN THIS PLACE AROUND
THAN CHEF BRIAN DUFFY.

KITCHEN STAFF IN THE BACK,
BAR STAFF UP FRONT.

- KEITH WILL EDUCATE
THE BAR STAFF

ON THE UNIQUE CHARACTERISTICS
OF WHISKEY

TO HELP DOWNEY'S
RE-ESTABLISH ITSELF

AS A GENUINE IRISH PUB.

- THERE'S NO BETTER PLACE
TO BE

TO TALK ABOUT IRISH WHISKEY
THAN DOWNEY'S.

BEING THAT IRELAND IS
THE HOME OF WHISKEY,

WE WANT TO HIGHLIGHT THAT AND
BRING BACK SOME OF THAT HERITAGE

THAT YOU CAN FIND
IN IRISH PUBS.

WHISKEY IS THE TERM THAT DEFINES
BOURBON, DEFINES RYE,

CANADIAN WHISKEY,
IRISH WHISKEY, SCOTTISH WHISKEY.

- THERE ARE THREE
DISTINCT FACTORS

THAT DIFFERENTIATE
IRISH WHISKEY

FROM SCOTTISH
AND AMERICAN WHISKEY.

IRISH WHISKEY MUST BE DISTILLED
IN IRELAND.

IT MUST ALSO CONTAIN
AN ALCOHOL BY VOLUME LEVEL

LESS THAN 94.8%.

AND FINALLY,
IRISH WHISKEY MUST BE AGED

FOR AT LEAST THREE YEARS
IN WOODEN CASKS.

- LET'S TASTE A LITTLE BIT
OF WHISKEY.

POWERS. YOU WORK IN A BAR IN
PHILADELPHIA AND YOU DON'T KNOW

WHAT POWERS IS, I'M NOT SURE
WHERE YOU'RE WORKING.

WE'RE TRYING TO UP THE ANTE
WITH THE IRISH WHISKEY SELECTION

AND BE KNOWLEDGEABLE ABOUT IT.

NOT JUST HAVE IT THERE
TO SELL,

BUT GIVE SOMEBODY
A LEARNING EXPERIENCE

WHEN THEY GO TO ORDER
THAT WHISKEY.

TASTE.
THAT'S HOW WE DO IT.

DO YOU LIKE THAT?
- I STILL GET THAT POW.

- WE'RE AN IRISH BAR,
SO LET'S HIGHLIGHT THAT

AND LET'S KNOW WHAT
WE'RE DOING.

THIS IS GREAT WHISKEY.

- WHILE WHISKEY EXPERT KEITH

CONTINUES TO EDUCATE
THE STAFF

ON VARIOUS TYPES OF WHISKEY,

CULINARY EXPERT CHEF
BRIAN DUFFY

HAS DOMENIC COOK UP
SOME SIGNATURE DISHES

FROM THE CURRENT MENU
TO TASTE.

- ALL RIGHT, I WANT TO SEE
HOW THEY'RE DONE.

WE'LL START WITH
THE COCONUT SHRIMP.

- VERY GOOD.

- NO. I DON'T TASTE
ANY COCONUT.

DO YOU HAVE A RECIPE FOR THIS...
- UH...

- THAT'S POSTED FOR YOUR GUYS
TO WORK OFF OF?

- NO.

- EVERY SINGLE TIME
THAT THESE GUYS MAKE THIS,

THEY NEED A RECIPE
IN FRONT OF THEM.

BECAUSE WHEN YOU'RE NOT HERE,
HE'S MAKING IT A DIFFERENT WAY.

I STARTED WORKING AT DOWNEY'S
IN 1997.

WE WERE DOING ABOUT
$40,000 A WEEK IN FOOD.

NOW DOWNEY'S IS ONLY DOING ABOUT
$2,000 A WEEK IN FOOD.

QUESADILLA.
QUICK BITE.

- I NEED A DIFFERENT CHEESE.

- IT SUCKS.
IT'S HORRIBLE.

FINGERS.
UGH.

ONE OF THE THINGS ABOUT
HAVING AN IRISH PUB

IS THE IDEA THAT WE HAVE
A GREAT FISH AND CHIP.

YOU CAN LOOK AT THIS
AND JUST SEE THAT IT'S OLD.

TO GET A FRESH PRODUCT IN
AND PAY THE EXTRA $2

IS TOTALLY WORTH IT.

GIVE THEM A BETTER-QUALITY
FISH,

LESS PORTION--
THEY'RE GONNA LOVE IT.

WE'VE GOTTA UPDATE.
WE'VE GOTTA REFRESH.

LESS PRODUCT,
BIGGER, BOLDER FLAVORS.

OKAY?
LET'S GO BACK.

DOMENIC IS AN AMAZING
ITALIAN CHEF.

HE'S BEEN TRAINED CLASSICALLY,
NOT ONLY THROUGH SCHOOLING,

BUT ALSO THROUGH HIS FATHER,
WHO WAS A CHEF FOR 60 YEARS.

THEY GUY KNOWS HIS FOOD.

WHAT I WANT TO DO
WITH THE MENU IS

I WANT TO BRING IT BACK
TO BASICS--CLASSIC IRISH.

BUT I WANT YOU
TO BE ABLE--

- DON'T FORGET THE FACT
THAT I'M ITALIAN.

- I KNOW THAT, BUT THAT'S WHERE
YOUR CREATIVITY COMES INTO IT,

BECAUSE YOU'RE NOT
JUST ITALIAN.

YOU HAVE EVERYTHING ELSE
MIXED INTO YOU.

- YES.
- YES, YOU ARE ITALIAN.

THERE'S NO DENYING THAT,
TRUST ME.

ANY GOOD CHEF
HAS THE ABILITY TO ADAPT.

YOU'RE NOT ALWAYS GONNA BE
AN IRISH CHEF,

AN ITALIAN CHEF,
A FRENCH CHEF.

SO WHAT I SEE HAS HAPPENED,
DOMENIC GOT A LITTLE BIT SCARED

AND REALLY STARTED TO TRANSITION
BACK TO HIS COMFORT ZONE.

ALL RIGHT?
- ALL RIGHT.

- YOU AND ME?

- NOW THAT WHISKEY EXPERT KEITH
AND CULINARY EXPERT BRIAN DUFFY

HAVE A BETTER UNDERSTANDING
OF THE BAR'S SHORTCOMINGS,

THEY MEET WITH JON TO REVIEW
WHAT THEY'VE DISCOVERED.

- WHAT DO YOU THINK, CHEF?
- IT'S TOUGH TO SEE.

- OKAY.
- I'VE GOT IT ON MY RESUME

THAT I WAS THE CHEF
AT DOWNEY'S,

AND I WAS PROUD TO SAY THAT.

HE'S GIVEN UP.

WE ARE IN ONE OF PHILADELPHIA'S
OLDEST IRISH PUBS--

ONE OF THE ORIGINALS.

BUT SINCE I LEFT
11 YEARS AGO,

I DON'T THINK
THERE'S BEEN A CHEF IN HERE

WHO HAS KNOWLEDGE
OF IRISH FOOD.

- WELL, GUYS,
IT'S AN UGLY SITUATION.

LET'S DO WHAT WE DO.
LET'S DO IT WELL.

AND LET'S KEEP
OUR FINGERS CROSSED.

LET'S GO TO WORK.

- COMING UP ON BAR RESCUE...

- YOU DON'T GIVE A [bleep].
- THAT'S NOT TRUE.

- YOU ARE A CHEF.
GET ON YOUR LINE

AND RUN YOUR KITCHEN!

- JON AND HIS BAR RESCUE TEAM
HAVE DISCOVERED

THAT OWNER DOMENIC'S
NEGLIGENT ATTITUDE

IS THE MAIN REASON THAT DOWNEY'S
IRISH PUB IN PHILADELPHIA

IS ON THE DECLINE.
- STOP WITH THE EXCUSES!

- NOW JON HAS ONLY TWO DAYS
TO TURN THE BAR

AND DOMENIC'S CARELESSNESS
AROUND.

- I'M WORRIED THAT
WHEN I LEAVE,

THIS BUSINESS
IS GONNA FALL APART.

I HAVE TO MAKE HIM SEE
THAT THE RESPONSIBILITY

LIES WITH HIM.

- TO START THE DAY,
CHEF DUFFY UNVEILS

A REVITALIZED MENU
WITH AUTHENTIC IRISH ROOTS

IN HOPES OF ALSO TRYING
TO REVITALIZE

DOMENIC'S PASSION
FOR HIS BUSINESS.

- DOMENIC IS AN AMAZING
ITALIAN CHEF.

HE HAS TO GET BACK
TO HIS CREATIVE SIDE.

HE'S GOTTA BE ABLE TO PUT
HIS FLAIR INTO IT, HIS PASSION,

GET THE FIRE IN HIS BELLY.

SO WE'RE GONNA GIVE HIM
SOME BRAND-NEW FRESH IDEAS

ON SOME GOOD OLD CLASSIC
IRISH PUB FOOD.

ALL RIGHT, GUYS,
SO WHAT WE DID WAS

WE KINDA BROUGHT IT BACK
TO BASICS

AND CLASSIC IRISH FOOD.

WE DID A GUINNESS STEW.

BEEF, GUINNESS,
GREAT VEGETABLES.

TOP IT WITH MASHED POTATOES.

THIS IS YOUR NEW
CELTIC FISH AND CHIPS.

WE HAVE A $25,000 OVEN.

WE'RE GONNA KEEP THAT OVEN

AND PLAY WITH IT
AS MUCH AS POSSIBLE.

WE DID
AN IRISH BANGER PIZZA.

THAT'S IRISH SAUSAGES,
FRESH ROSEMARY.

AND THEN WE HAVE
MOZZARELLA AND PROVOLONE.

GREAT, GREAT PIZZA.

THESE ARE YOUR NEW DISHES
THAT WE'RE GONNA RUN.

YOU HAVE TO KNOW IT
AND OWN IT AND SELL IT.

- IT TASTES SO GOOD.

AND THIS MEAT IS SO TENDER.

IT JUST MELT IN YOUR MOUTH,
SO IT'S, LIKE--

IT'S, LIKE, PERFECT.
IT'S MY FAVORITE.

- DOWNEY'S IS GETTING CLOSER
TO RETURNING

TO ITS IRISH ROOTS
AS AN AUTHENTIC IRISH BAR.

TONIGHT, JON WILL
BRING CUSTOMERS IN

FOR A SOFT OPEN TO SEE HOW
THE STAFF AND THE MENU FARE.

- TONIGHT WE'RE GONNA
FILL THE BAR.

WE'RE GONNA MAKE THEM SERVE
SOME OF OUR NEW MENU ITEMS,

AND WE'LL SEE
WHAT EMPLOYEES CAN KEEP UP.

I'M GONNA MAKE SURE THAT
THE STAFF UNDERSTANDS

THE LEVEL
THEY HAVE TO PERFORM NOW.

ONE MINUTE, GUYS.

- WE GOOD?

- ROCK AND ROLL.
WE'RE READY TO GO.

NO QUESTIONS.

- FOLKS, GOOD EVENING TO YOU.
WELCOME TO DOWNEY'S.

- NICE.

- WHISKEY SOUR?

- DO WE HAVE ANY EXTRA
DRINK MENUS?

- THE BARTENDING STAFF
IS STRUGGLING TO KEEP UP

WITH THE RUSH OF CUSTOMERS
WHO HAVE FILLED THE BAR.

- YOU KNOW HOW TO MAKE
A WHISKEY SOUR?

ARE YOU STILL WAITING
ON YOUR DRINKS?

- I HAVE
A LOT OF PROBLEMS HERE.

SOME DRINKS TOOK
2 1/2 MINUTES TO MAKE.

CLEARLY, SERVICE WASN'T
WHAT I WANTED IT TO BE.

CHRIS?
- YES.

- YOU'VE GOTTA TRY TO
MOVE YOUR BODY FASTER.

- IN THE DINING AREA,
THE WAIT STAFF IS PUSHING

THE NEW AUTHENTIC
IRISH DISHES.

- THE BLARNEY STONE PIZZA
IS VERY GOOD.

- BUT BACK IN THE KITCHEN,

THE COOKS STRUGGLE
TO KEEP UP WITH THE ORDERS.

- WE GOT A BURGER WORKING.
WE GOT A PIZZA.

- JUST GIVE ME ONE MINUTE,
ALL RIGHT?

- WE HAD A LOT OF
CUSTOMER PROBLEMS TONIGHT

BECAUSE IT TOOK SO LONG
FOR THE FOOD TO GET OUT.

- DUE TO THE CHAOS
IN THE KITCHEN,

CUSTOMERS ARE FINDING
THAT THEIR FOOD

IS BEING COOKED IMPROPERLY.

- MY BURGER WAS WELL-DONE,

AND I ASKED FOR IT
TO BE MEDIUM.

- I GOT A MEDIUM BURGER
WELL-DONE.

- I DIDN'T HAVE
REALLY GREAT FOOD

BECAUSE SOME MISTAKES
FROM THE KITCHEN.

IT'S BAD FOR ME TO MAKE TIPS.

- EVEN THOUGH DOMENIC
IS AWARE OF THE PROBLEM,

HE LETS HIS STAFF
FEND FOR THEMSELVES

AND TAKES A PHONE CALL.

- THE FACT THAT A CHEF
OF HIS CALIBER

DOESN'T REALLY HAVE THE DESIRE
TO RUN HIS RESTAURANT

IS SCARY TO ME.

YOU ARE A CHEF.
ACT LIKE ONE.

8:00 ON A FRIDAY NIGHT
MAKING A PHONE CALL? COME ON!

GET ON YOUR LINE
AND RUN YOUR KITCHEN!

- WHILE CHEF DUFFY
TRIES TO GET THROUGH

TO DOMENIC IN THE KITCHEN,
A PROBLEM ARISES AT THE BAR,

AS ONE OF THE CUSTOMERS
HAS BEEN SERVED SO MANY DRINKS,

HE'S ON THE VERGE
OF PASSING OUT.

- WE JUST WAY OVER-SERVED
A GUEST.

- WHAT ARE YOU DRINKING
A SHOT OF OVER THERE?

- HE WAS TOTALLY INTOXICATED,
AND THAT'S UNACCEPTABLE.

- I'VE BEEN DRINKING
MAINLY JAMESON,

BUT THERE'S BEEN
A FAIR SMATTERING

OF CAR BOMBS
AND OTHER BEERS IN THERE.

SHE'S WEARING
A STRIPED SHIRT.

SHE LOOKS LIKE
SHE'S COMING FROM PRISON.

- YOU HAVE, LIKE,
DRUNK ALCOHOLIC EYES.

- A MAJOR ISSUE BARS HAVE
TO DEAL WITH IS DRUNK DRIVING.

- DOM, GOOD AND BAD.

PRODUCTION IS BETTER
AT THE BAR,

BUT THEY'RE OVER-SERVING.

THEY GAVE A GUY
ABOUT SEVEN SHOTS.

- JON CONFRONTS DOMENIC
WITH SOME STATISTICS

WITH SERIOUS CONSEQUENCES
ACCORDING TO

THE NATIONAL HIGHWAY TRAFFIC
SAFETY ADMINISTRATION.

- 52,000 PEOPLE GET ARRESTED
IN PENNSYLVANIA EVERY YEAR

FOR DRUNK DRIVING.

I CAN'T TELL YOU
HOW MANY LIQUOR LICENSES

WERE SUSPENDED,
PUT IN JEOPARDY.

SO YOU'RE ON THIS?
- YES.

- OKAY.

- HEY, MAKE SURE
THAT GUY STANDING HAS WATER.

NO MORE BOOZE FOR HIM.

- I DO.

- EVEN THOUGH DOMENIC AGREED

TO HELP
THE INTOXICATED PATRON,

HE STEPS ASIDE
AND ONCE AGAIN LEAVES HIS STAFF

TO HANDLE THE SITUATION
ON THEIR OWN

WHILE HE TAKES
ANOTHER PHONE CALL.

- EVERY TIME I TURNED AROUND,
DOMENIC WAS ON HIS PHONE.

HE WAS STANDING OUTSIDE.

YOU GET THIS BACK
AT MIDNIGHT.

BECAUSE ALL NIGHT,
YOU'RE ON THIS LINE.

YOU ARE THE CHEF
OF THIS RESTAURANT.

YOU'RE GONNA OWN
THIS KITCHEN TONIGHT.

- I'M NOT ONLY THE CHEF
OF THIS RESTAURANT.

- OKAY.
ARE YOU ACTING LIKE A MANAGER?

YOU DON'T GIVE A [bleep].
- THAT'S NOT TRUE.

- WELL THEN,
SHOW ME SOMETHING DIFFERENT!

- IF SOMEBODY CALL ME
OUTSIDE--

- NOTHING TO WORRY ABOUT...

BECAUSE DOMENIC
IS NOT AVAILABLE

ANYWHERE IN THE RESTAURANT
TONIGHT

BECAUSE HE'S IN THE KITCHEN
COOKING.

THE THING THAT SCARES ME

IS I THINK THAT
HE'S COMPLETELY GIVEN UP.

IF THERE'S ANY CHANCE
FOR HIM TO COME BACK,

HE'S THE ONLY PERSON
THAT CAN DO IT FOR HIM.

I WILL RUN YOUR KITCHEN TONIGHT.

- ISN'T THAT
WHAT YOU'RE HERE FOR?

- I'M NOT HERE TO BABYSIT
A CHEF

WHO'S BEEN IN THE BUSINESS
FOR AS LONG AS YOU!

- THAT'S NOT BABYSITTING.

- YOU'RE FULL OF [bleep],
AND YOU GAVE UP.

ALL RIGHT, GUYS,
WE GOT OUR SAUSAGES IN.

THOSE ARE GOOD.

- INSTEAD OF STEPPING UP
AND TAKING CONTROL

OF HIS BAR,
DOMENIC GIVES UP,

LEAVING CHEF DUFFY
AND HIS STAFF

TO PICK UP THE SLACK
AND KEEP THE BAR RUNNING

FOR THE REST
OF THE SOFT OPEN.

DUE TO DOMENIC'S
DIFFICULT BEHAVIOR

DURING LAST NIGHT'S
SOFT OPENING,

JON HAS ASKED HIM
TO MEET AT DOWNEY'S

TO GET TO THE ROOT
OF HIS WITHDRAWN ATTITUDE.

- I'VE SEEN BUSINESS OWNERS
GIVE UP BEFORE.

THEY LOSE THEIR FIRE.

BUT DOM IS A REALLY
STRONG-WILLED GUY.

HE HAS FIRE!
SOMETHING IS GOING ON

THAT'S PREVENTING HIM
FROM TRYING,

AND I NEED TO FIND OUT
WHAT IT IS.

I KNOW THIS HAS BEEN
A ROUGH FEW DAYS FOR YOU.

AND I UNDERSTAND THAT
BUSINESS GOT AWAY FROM YOU,

AND YOU'RE A PROUD MAN.

AND NOW YOU AREN'T PROUD
OF THE BUSINESS ANYMORE.

I WANT TO HELP YOU.
- THANK YOU.

- HELP ME UNDERSTAND
OUR SITUATION.

- UH...

- MY BROTHER.

- I'M SORRY TO HEAR THAT.
- I GOT DEPRESSED.

I DIDN'T--I REALLY--
I THOUGHT--

I THOUGHT THAT EVERYTHING WAS
GONNA CRUMBLE ON MY HEAD.

I REALLY--I JUST...

IT WAS THE WORST DAY
OF MY LIFE.

- SO YOU SORT OF GAVE UP.
I GET THAT NOW.

IT ALL MAKES SENSE TO ME.

- THAT'S WHY THINGS
WENT WHERE THEY WENT.

- I UNDERSTAND.
- 'CAUSE I DIDN'T WANT--

I DIDN'T--I DIDN'T EVEN FEEL
LIKE COOKING ANYMORE.

I DIDN'T HAVE THE ABILITY
TO DO NOTHING.

- YOU LOST YOUR WILL.

- YEAH.

- BUT YOU'RE A TOUGH MAN, DOM.

- I'M SORRY.
- THAT'S OKAY.

DOM HAS HAD A VERY ROUGH
FEW YEARS.

YOU CAN SEE IT
ALL OVER HIS FACE.

YOU CAN SEE IT
IN HIS EYES,

AND YOU CAN FEEL IT
IN HIS SOUL.

YOU KNOW IN A MOVIE
WHEN THE SOLDIER

WALKS THROUGH THE WAR,

AND THE EXPLOSIONS
ARE GOING OFF...

- UH-HUH.

- AND THE PLANES
ARE FLYING OVER,

AND HE COMES OUT
THE OTHER SIDE?

WHAT IS HE WHEN
HE COMES OUT THE OTHER SIDE?

- A HERO.
- THAT'S RIGHT.

- I HAD A LINE AT THE DOOR WHEN
I FIRST TOOK OVER THIS PLACE.

A LINE AT THE DOOR.

I WAS DOING SO WELL,
AND PEOPLE WERE SO JEALOUS.

- YOU WILL HAVE A LINE AGAIN
IN TWO NIGHTS. SO--

- AND I'LL BE PROUD
TO COOK FOR THEM AGAIN.

- I SEE WHY THIS BUSINESS
IS FALLING TO SHAMBLES,

BUT I HAVE TO HELP HIM
GET PAST IT.

HE HAS TO PUT IT BEHIND,
AND WE HAVE TO MOVE FORWARD.

I'D LIKE TO GO UPSTAIRS
ON THE BALCONY FOR A MINUTE.

I WANT TO SHOW YOU SOMETHING
UP THERE.

WHEN PEOPLE GET WOUNDED,

THEY'RE PROTECTED
BY THE THINGS AROUND THEM.

AND THAT'S WHAT HAPPENED
TO DOM.

NOW HE NEEDS THE FREEDOM
AND THE CONFIDENCE IN HIMSELF

TO GET OUT OF THAT COCOON--
WALK OUT AND FIGHT.

LOOK AT WHAT
YOU'VE ACCOMPLISHED.

THINK OF HOW EXCITING
THIS IS.

YOU MADE ALL THIS HAPPEN.
NOW YOU'RE GONNA SAVE IT.

YOU'VE BEEN FIGHTING
FOR SURVIVAL

THESE PAST FEW YEARS.

AND WHEN WE GET
INTO THAT MODE,

SOMETIMES WE THINK ABOUT DIMES,
NOT DOLLARS.

WE HOLD ONTO THINGS
THAT WE SHOULDN'T.

THERE IT IS.

BOY, I'M REALLY GLAD
YOU SAID THAT.

WE HAVE TO GET RID OF
YOUR OLD PHILOSOPHIES.

YOUR DAYS OF JUNK ARE OVER.

IF YOU'RE NOT PROUD OF IT,
GET RID OF 'EM.

- LET ME DO ONE MYSELF.
- GO AHEAD.

- I BROKE FREE OF THE WALL.

IT WAS KEEPING ME THERE
FOR ABOUT...SEVEN YEARS.

- I'M STARTING TO SEE
A CHANGE.

DOM IS STARTING TO TURN AROUND.
LET'S GO TO WORK.

- THE NEXT THING
IS MOVING FORWARD.

- FIVE DAYS AGO, DOMENIC'S
DEPRESSION WAS REFLECTED

IN EVERY ASPECT OF HIS BAR.

BUT AFTER OPENING UP
TO JON

ABOUT THE DEATH OF HIS BROTHER,

A NEW MAN HAS EMERGED.

- DOMENIC SUFFERED
A TRAGIC SITUATION.

THAT'S SOMETHING THAT DOMENIC
DEALS WITH EVERY SINGLE DAY,

AND IT KIND OF BROKE HIS SPIRIT.

- AFTER 36 HOURS CLEANING,
PAINTING,

AND FINESSING
DOWNEY'S INSIDE AND OUT,

THE BAR WITH THE RICH PAST
IS READY FOR A NEW TOMORROW.

JON GATHERS THE STAFF
TO REVEAL

THE NEW AND IMPROVED
DOWNEY'S.

- GUYS, WE'VE HAD
A HECK OF A FIVE DAYS.

THERE'S BEEN
A LOT OF PRESSURE.

HOPEFULLY, THERE'S BEEN
A LOT OF LEARNING TOO.

DOWNEY'S IS A HISTORIC
INSTITUTION IN PHILADELPHIA.

I FEEL GOOD ABOUT THE FACT

THAT WE RE-IGNITED
THAT INSTITUTION,

AND NOW IT'S GONNA LIVE ON.

THERE IS STILL
A REPUTATION HERE.

WHAT I HAD TO DO
WAS TAKE THE OLD BABY,

SHINE IT UP AGAIN.

WELL, YOU GUYS READY?
- YEAH.

- OKAY. ONE...

TWO...THREE!

- ALL RIGHT!
[applause]

- WHAT'S THAT?

- OH, MAN.

- THE OLD AWNING
WASN'T ONLY AN EYESORE,

IT SENT THE MESSAGE
THAT DOWNEY'S WAS OLD,

AND THEY DON'T CARE
ANYMORE.

THE NEW AWNING CHANGES
ALL OF THAT.

- THE BANNERS
UP AND DOWN THE STREET,

IT JUST GIVES THE WHOLE
NEIGHBORHOOD AN IDENTITY.

THIS IS DOWNEY'S.

- OKAY, YOU GUYS READY
TO SEE INSIDE?

ALL RIGHT, LET'S GO.

- OH, MY...
- OH, MIKEY!

- WHEN GUESTS WALKED INTO
THE OLD DOWNEY'S,

THERE WAS A HUGE DRINK RAIL
BLOCKING THEIR VIEW.

NOW WE HAVE AN OPEN,
EXPANSIVE SPACE

THAT PULLS PEOPLE INSIDE.

LET'S HEAD BACK
TO THE DINING ROOM.

HOW 'BOUT OUR NEW CHAIRS?
THOSE ARE SOLID, GUYS.

THOSE WILL OUTLIVE YOU.

- AND LOOK, YOU CAN'T EVEN
SEE THE KITCHEN

FROM THE DINING ROOM!
[applause]

[laughter]

- OH, MY GOD, THERE'S
A CEILING AND EVERYTHING!

- OH, NO!
[laughs]

- THIS IS INCREDIBLE.

OH, MY GOD.
LOOK AT THIS.

- IT LOOKS BEAUTIFUL,
AND I'M SPEECHLESS.

- WE WANTED TO KEEP
THE HISTORY OF DOWNEY'S.

I DIDN'T WANT TO
SHINE UP THIS FLOOR,

SO WE SEALED IT
WITH A FLAT POLYURETHANE.

IT'LL CLEAN, BUT IT STILL
HAS THAT OLD LOOK.

AND YOU'LL NOTICE
WHAT'S UNDER THOSE GLASSES?

THE PROPER MATTING.

SO ALL THE GLASSES
BREATHE PROPERLY.

HERE IT IS.
WE GOT A NEW BAR.

WE NEED NEW MENUS.

[cheers and applause]

LET ME SHOW YOU
A COUPLE OF COOL SCIENCES.

LOOK ON THE BACK COVER
FOR A MINUTE.

TAKE A LOOK AT THE LIQUOR
ON THE BOTTOM.

$22 A SHOT.
NOBODY'S GONNA BUY THAT.

BECAUSE THERE'S
A HIGHER PRICE THERE,

PEOPLE LAND IN THE MIDDLE.

SO THAT HIGH-PRICED PRODUCT
MAKES US SELL MORE

MEDIUM-PRICED PRODUCTS.

CHEF, WE LEFT THE PIZZA
ON THERE FOR YOU.

HONESTLY, IT'S DELICIOUS.

IT'S YOUR IDENTITY,
BUT I GOT RID OF THE REST

OF THE ITALIAN ITEMS. WHY?

WE'RE AN IRISH PUB.

DOM, I WANT TO TAKE YOU
DOWNSTAIRS FOR A MINUTE.

THE WORST PART
OF THE KITCHEN

WAS THE WALK-IN COOLER
DOWNSTAIRS.

IT WAS DIRTY,
IT WAS AT A WARM TEMPERATURE,

AND IT WAS ILLEGAL.

WE HAD TO FIX THAT.

- HEY...
[laughs]

- THAT OTHER WALK-IN
WAS A MESS--YOU KNOW THAT.

I HAD TO GET YOU A WALK-IN.
HERE SHE IS.

ALL NEW SHELVES.
PERFECT TEMPERATURE.

LOOK HOW EVERYTHING IS PACKED,
EVERYTHING IS DATED.

AS A CHEF,
THIS YOU CAN BE PROUD OF.

- YES.

- THE BATHROOMS
AT THE OLD DOWNEY'S

WERE DINGY, DARK,
AND REPULSIVE.

THEY WERE DISGUSTING.
WE GOT A PLUMMER IN,

WE CLEANED 'EM UP,
AND WE HAVE A BATHROOM

THAT IS NOW AT LEAST
RESPECTABLE.

SO LET'S HEAD IN THE KITCHEN.

- OH...
[chuckles]

AS SOON AS I WALK IN,
I SAW A BRAND NEW STOVE

RIGHT THERE WAITING FOR ME,
WAITING TO BE BAPTIZED

AND USED FOR THE FIRST TIME.

- GORDON INCORPORATED
GAVE US THAT STOVE, CHEF,

WHICH IS PRETTY AMAZING.

THIS PLACE HAS BEEN CLEANED
TOP TO BOTTOM

BY AMERICAN KITCHEN
PROFESSIONALLY.

NOW IT'S TIME FOR THE RELAUNCH.

WE DON'T HAVE
A LOT OF TIME.

GO OUT THERE.
LET'S GET THIS PLACE SET UP.

THANK YOU.

- LET'S GO, GUYS!
YEAH!

- THIS IS THE TIME WHEN IT'S
THE MOST EXCITING OF ALL,

TO SEE THE REACTIONS
OF THE CUSTOMERS

AND HOW THE ENERGY TRANSFERS
INTO PEOPLE COMING BACK.

OKAY, GUYS,
JUST A COUPLE OF MINUTES.

JUST DOUBLE-CHECK EVERYTHING,
PLEASE.

- MINUTES BEFORE
THE GRAND REOPENING,

JON'S EXPERTS
AND THE DOWNEY'S STAFF RUSH

TO MAKE LAST-MINUTE
PREPARATIONS.

- HOW DO THE STATIONS LOOK?

- AND OVERSEEING IT ALL
IS DOMENIC,

WHO HAS CHANGED EVEN MORE
THAN HIS BUSINESS.

NO LONGER FULL OF EXCUSES,

HE GATHERS THE STAFF
FOR A PEP TALK BEFORE REOPENING.

- FOR ABOUT EIGHT YEARS,
YOU GUYS KEEP SAYING

WE WANT TO FIX THIS,
WE WANT TO FIX THAT.

EVERYTHING HAS BEEN FIXED.

EVERYTHING IS LIKE
THE WAY YOU GUYS WANT IT.

SO NOW LET'S GET IT
THE WAY I WANT IT.

[cheers and applause]

- AFTER FIVE DAYS,
IT'S TIME TO OPEN THE DOORS

AND START A NEW BEGINNING
FOR DOMENIC

AND DOWNEY'S IRISH PUB.

- WELCOME TO THE NEW DOWNEY'S.

YOU'RE WELCOME TO COME IN.
[cheers]

- WITHIN MINUTES,
THE BAR IS FULL.

[cheers and applause]

THE CUSTOMERS LOVE
THE NEW WHISKEY DRINKS.

- THERE'S NOT A LOT
OF PLACES AROUND HERE

THAT DO SPECIAL WHISKEY DRINKS.

I'VE NEVER SEEN WHISKEY
AND CREME DE CACAO PUT TOGETHER.

- AND THE NEW IRISH MENU ITEMS
ARE A BIG HIT.

- WELL?
- WOW.

- AND AFTER INSPECTING
THE NEW CLEAN KITCHEN,

RETIRED HEALTH INSPECTOR ED
GIVES HIS SIGNATURE OF APPROVAL

AND EVEN SITS DOWN TO ENJOY
A MEAL WITH HIS FAMILY.

- THE WEXFORD STEAK,
MEDIUM-RARE. LET'S GO.

TONIGHT WENT REALLY WELL.
THE PLACE LOOKS GREAT.

I'VE BEEN GIVEN
A SECOND CHANCE.

I GIVE IT A TEN
OUT OF TEN.

BRIAN, YOU LEAVING?
- YEAH. THAT'S IT.

- THANK YOU FOR ALL YOUR HELP.
I APPRECIATE IT.

- YOU KNOW I'M HAPPY.

- I KNOW YOU'RE A TRUE
IRISH GUY, AND YOU CAME THROUGH.

- WE BOTH DID. WELL, THANKS,
MAN, I APPRECIATE THAT.

YOU DID TOO, MAN.
YOU GOT A SMILE ON YOUR FACE.

LOOK AT YOU.

I FEEL THAT DOMENIC'S
GOT THAT PASSION BACK,

AND DOWNEY'S IS GONNA CONTINUE
TO BE ONE OF THE BEST

IRISH PUBS IN PHILADELPHIA.

- THANK YOU.
- NO PROBLEM. THANK YOU.

- NICE TO SEE YOU.
- YOU TOO.

- THIS HAS BEEN A TOUGH ONE.

BUT IT'S BEEN
A REWARDING ONE TOO.

DOM WAS IN A LOT
OF TROUBLE,

AND I THINK WE CHANGED
HIS LIFE,

NOT ONLY HIS BUSINESS.

I'M OUT OF HERE.

- I THOUGHT YOU WOULD STAY
FOR A COUPLE DAYS.

- A COUPLE OF DAYS?
YOU HAD ME FOR FIVE DAYS.

[Domenic laughs]

LOOK AT ME.
I'M PROUD TO CALL YOU MY FRIEND.

- ME TOO.

- I LOOK FORWARD TO COMING BACK
NEXT TIME I'M IN PHILADELPHIA.

- YOU GOT IT.
- OKAY, GOOD NIGHT, DOM.

- THANK YOU.

- DOWNEY'S IS A GREAT
IRISH BAR.

LEGENDS LIKE THIS
NEED TO GO ON.

IF THEY RUN IT LIKE
A GREAT IRISH BAR,

IT'LL BE SUCCESSFUL.

- WHOO!

- 30 DAYS AFTER THE RELAUNCH,
DOWNEY'S IS THRIVING,

AND THE REVENUES HAVE INCREASED
BY 15%.

- PEOPLE ARE HAPPIER,
THEY DRINK MORE, THEY EAT MORE.

- AND DOMENIC HIMSELF
IS A NEW MAN.

- GOTTA GET YOUR SCHEDULE,
GUYS.

SOMETHING HAD TO CHANGE,
AND IT DID.