Bar Rescue (2011–…): Season 2, Episode 2 - Tiki Curse - full transcript

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

CLOSED THEIR DOORS
FOR GOOD.

IF THINGS DON'T CHANGE SOON,
THE BAMBOO BEACH TIKI BAR

IN FORT LAUDERDALE, FLORIDA,

WILL BECOME
JUST ANOTHER STATISTIC.

BEFORE FRANK TELERICO BOUGHT
THE OCEAN MANOR HOTEL

AND ITS POOLSIDE BAR
OUT OF BANKRUPTCY,

HE PAVED HIS OWN PATH
TO SUCCESS AS A BARMAN.

- MY CAREER IN HOSPITALITY
STARTED AT THE AGE OF 19.

I FORMED A FAKE FRATERNITY
SO I COULD THROW HALL PARTIES

AND OBTAIN A 24-HOUR
BEER AND WINE PERMIT.



- IN 2004, FRANK SAW
A UNIQUE OPPORTUNITY

IN THE OCEAN MANOR'S LOCATION,

PARTICULARLY IN ITS
HURRICANE-DAMAGED BAR.

- BECAUSE THE ORIGINAL BAR
WAS BUILT IN 1957,

THE CITY ALLOWED ME TO CONSTRUCT
THIS TIKI BAR.

AND THE ONLY REASON IS BECAUSE
I WAS GRANDFATHERED IN.

- FORT LAUDERDALE ZONING LAWS
PROHIBIT BARS ON THE BEACH,

SO FRANK'S GRANDFATHERED
STATUS GAVE HIS HOTEL

ONE OF THE THREE BEACH BARS
IN THE ENTIRE CITY.

THE TIKI BAR BECAME THE HOTTEST,
WETTEST BASH ON THE BEACH...

FLOODING THE HOTEL AND THE BAR
WITH CASH AND CLIENTELE.

- WE USED TO HAVE DAYS
THAT WE WOULD RING

$4,000 OR $5,000
BEHIND THE BAR CONSISTENTLY

EVERY SINGLE DAY
OF THE WEEK.



- BUT FRANK
LET BEACH WEATHER

RAVAGE THE HOTEL'S
MAIN ATTRACTION

AS HE GOT DISTRACTED
BY OTHER OPPORTUNITIES.

- FRANK DEFINITELY
LIKES THE PRETTY GIRLS.

THAT'S HOW WE GOT HIRED HERE.
[giggles]

- PEOPLE JUST DO
WHATEVER THEY WANT.

THEY COME IN
WHENEVER THEY WANT,

THEY LEAVE WHENEVER THEY WANT.

I'M MAD BECAUSE,
MORE OFTEN THAN NOT,

WHEN YOU GET HERE LATE,

IT DOESN'T MATTER BECAUSE
FRANK JUST LETS IT GO.

- AS FRANK'S FAVORITES
TOOK ADVANTAGE,

MANAGEMENT DECAYED.

- GET OUT OF MY [bleep] FACE
RIGHT NOW.

- YO!
- GET OUT OF MY FACE!

- SOON, THE BAR BECAME KNOWN AS
A DUMP AMONG LOCALS,

STUNTING THE VALUE
OF THE ENTIRE HOTEL.

- I ORDERED A ROYAL FLUSH
AND I GOT COLD PEE IN A CUP.

- THIS BAR SUCKS BOOTY DANK.
- [blows raspberry]

- JUST LAST YEAR ALONE,
I LOST CLOSE TO $200,000.

THIS BAR IS FALLING APART AND
IF IT DOES, THEN THAT'S IT.

MY WHOLE FINANCIAL SITUATION
IS A COMPLETE DISASTER.

- WITH HIS ENTIRE FINANCIAL
FUTURE AT STAKE,

FRANK HAS AGREED TO
PULL BACK THE DOORS,

BUST OPEN THE BOOKS TO MAKE
A CALL FOR HELP TO BAR RESCUE.

RUNNING A BAR IS NOT JUST
A BUSINESS, IT'S A SCIENCE.

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.

- JON WILL TURN
THESE MONEY PITS...

- CLEAN THE [bleep] PLACE OUT.

- INTO MONEYMAKERS.

FORT LAUDERDALE, FLORIDA.

SEVEN MILES OF WHITE SAND BEACH
AND A SUBTROPICAL CLIMATE

ATTRACT OVER 10 MILLION VISITORS
A YEAR.

HOWEVER, MOST COME DURING
THE PEAK SEASON

FROM JANUARY TO APRIL
TO ESCAPE THE COLD UP NORTH.

THE REST OF THE YEAR,
THE POPULATION REDUCES

TO AN OLDER AND MORE
AFFLUENT LOCAL BASE.

THE TIKI BAR'S BEACH LOCATION
AND UPSCALE NEIGHBORHOOD

SHOULD BE IDEAL, BUT THESE
LOCALS HAVE KEPT THEIR DISTANCE.

OWNER FRANK TELERICO
HAS CALLED

WORLD-RENOWNED NIGHTLIFE EXPERT
JON TAFFER HERE

TO EXAMINE HIS OPERATION.

- UNBEKNOWNST TO FRANK OR ANYONE
ELSE, I RENTED A MEETING ROOM

WITH A VIEW OF THE BAR

SO I CAN WATCH ITS OPERATIONS
INSIDE AND OUT.

OBVIOUSLY A BEAUTIFUL LOCATION.

GOOD MARKETPLACE.

- GORGEOUS.
- WHY ISN'T HE BUSY?

- LOCATION, LOCATION, LOCATION.

RULE NUMBER ONE HERE
ON THE BEACH.

- JON HAS BROUGHT IN
TWO EXPERTS

TO ASSIST HIM IN THIS RESCUE.

FOR THE KITCHEN, JON TURNS TO
CHEF JOSH CAPON.

CHEF CAPON HELMS THE POPULAR
LURE FISHBAR IN NEW YORK

WHERE HE CREATES
ATTRACTIVE NEW SPINS

ON PREMIUM SEAFOOD DISHES.

FOR THE BAR, JON BRINGS IN
LOCAL MIXOLOGIST TERRELLE TRECO.

TERRELLE KNOWS THE INS AND OUTS
OF THE SOUTH FLORIDA MARKET

FROM HER EXTENSIVE EXPERIENCE
AT MIAMI CLUBS LIKE KARU & Y.

- YOU KNOW,
THIS IS A SEASONAL PLACE, RIGHT?

THE SUMMER TIME
IS NOT EXACTLY PACKED HERE.

IF WE DON'T GET THE LOCALS
TO COME OFF SEASON

AND THE TOURISTS TO COME
IN SEASON, HE WON'T SUCCEED.

57% OF ALL PEOPLE
THAT COME TO THIS TOWN

WILL GET THEIR RECOMMENDATION
ON WHERE TO EAT AND DRINK

THROUGH THE LOCALS.

SO IF WE GET THE LOCALS
EXCITED ABOUT THIS,

THE TOURISTS
WILL LEARN ABOUT IT.

HERE'S FRANK, OUR OWNER.

I UNDERSTAND HE'S OPERATED

OTHER BARS AND RESTAURANTS
IN THE PAST.

HERE'S ALYSSA.
SHE'S THE HEAD BARTENDER,

AND SHE'S BEEN
HERE FOR SIX YEARS.

LET'S SEE WHAT KIND
OF LEADER SHE IS.

- OKAY.
- THEN HERE'S OUR CHEF, BARRY.

RUNS THE KITCHEN,
I'M TOLD HE'S TRAINED.

BUT I HEAR
HE'S SORT OF A HOTHEAD,

SO LET'S KEEP
AN EYE ON HIM, CHEF.

SO THAT'S OUR TEAM.
- OKAY, GREAT.

- SO I WANT YOU
TO GO IN THERE FOR ME.

WE CAN WATCH YOU RIGHT HERE
ON THESE MONITORS.

WE CAN SEE WHAT COMES OUT
TO THE BAR.

- PERFECT.

- WE'LL SEE HIM COOK THE FOOD
YOU ORDER.

- OKAY.
- WE CAN WATCH YOU INTERACT

WITH THE STAFF
AND THEM INTERACT WITH YOU.

WE GOOD?
- I'M READY.

- ALL RIGHT, GO TO IT.
- ALL RIGHT.

- TERRELLE HEADS INTO THE BAMBOO
BEACH TIKI BAR,

AN 1,100 SQUARE FOOT PALAPA HUT
THAT COVERS AN ISLAND BAR TOP

ACCESSIBLE FROM ALL SIDES.

THE KITCHEN SERVES
THE 104-SEAT DINING AREA

BETWEEN THE HOTEL AND THE BAR.

- WHEN I DO MY RECON, I HAVE TO
GET THE CUSTOMER PERSPECTIVE.

THAT'S WHY I'M SENDING
TERRELLE IN.

SHE KNOWS THIS AUDIENCE,
BUT SHE'S ALSO A MIXOLOGIST.

SHE CAN HELP ME DETERMINE
HOW THE BARTENDERS ARE DOING.

- IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING

THE BAMBOO BEACH STAFF,

HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR...

AND THE KITCHEN...

- YO, GET THE FOOD
OUT OF THE KITCHEN, MAN.

- TO RECORD TERRELLE'S RECON
AND RELAY IT JON AND CHEF CAPON.

- COULD I SEE A MENU?
- SURE.

- AND THERE SHE IS.

- DO YOU WANT ANYTHING
TO DRINK?

- WHAT ARE YOU FAMOUS FOR HERE?

- WE CAN MAKE ANYTHING YOU WANT,
I MEAN--

- I THINK I'M JUST
GONNA GO TYPICAL

AND GET A PINA COLADA.
- OKAY, THAT'S FINE.

IS THERE ANYTHING
ELSE I CAN GET YOU?

- WHAT FOOD WOULD YOU RECOMMEND?

FISH SOUNDS KIND OF GOOD.

- OKAY.

- FIRST OF ALL,
THEY'RE USING SOME MIX

TO MAKE THIS PINA COLADA.

I'VE NEVER SEEN A MIX LOOK
LIKE THAT FOR A PINA COLADA.

- LOOK, THAT PINA COLADA MIX
SITS ON THE SPEEDWELL

WITH NO TOP ON IT.
SEE THAT?

- THERE'S GONNA BE FRUIT FLIES
ALL OVER THE PLACE.

- IN THE HOT FLORIDA HEAT,
OF COURSE.

SOMEBODY'LL GET SICK
JUST FROM THAT PINA COLADA MIX.

- HERE YOU GO, DEAR.
- GREAT. THANK YOU.

- YOU'RE WELCOME.

- I TOOK ONE SIP AND...
I GOT A HEADACHE.

IT WAS, LIKE,
ALL OVER THE PLACE,

A SUGARY DISASTER.

- THAT'S THE EPITOME
OF WHY THEY'RE FAILING,

RIGHT THERE, I BET.
- YEP.

- AND I BET THE FOOD'S
NO BETTER.

- SO ONE THING
HE DEFINITELY DID,

HE JUST PULLED THEM
OUT OF THE FRYER.

- YEP.
- NO PAPER TOWEL.

NO NOTHING TO ABSORB
THAT EXTRA GREASE.

THINGS COME OUT OF THE FRYER,
YOU SEASON THEM IMMEDIATELY,

AND YOU GET 'EM
ON A DRAIN PAN.

THEY WEREN'T BEING DRAINED,

THEY WEREN'T BEING SEASONED,

THE RUNNERS WERE NOT THERE
TO RUN THE FOOD.

THE PRODUCT SHOULD BE AT
THE CUSTOMER A LONG TIME AGO.

- I THINK THAT'S BECAUSE
THE RUNNER JUST GOT HERE.

- MIA, YOU SHOWED UP.

- NOW WHAT IS
YOUR PROBLEM?

- I HAD SO MUCH STUFF
TO DO.

- IT'S ALL GOOD.
CLOCK IN, YOU GO TO WORK.

- THAT'S LOST REVENUE
RIGHT THERE.

- OF COURSE.

- LOOK AT HER,
SHE'S JUST STANDING THERE,

PLAYING WITH HER HAIR.

- THE FOOD JUST SITS THERE.

THEY LOOK RUBBERY.

- OH, MY GOSH,
THERE'S HAIR IN MY FOOD.

- LOOK AT THE HAIR!
LOOK AT THIS, JOSH.

- AAH.

AFTER PICKING THROUGH IT,
I FIND A LONG, BLONDE HAIR

SITTING IN MY FOOD,

AND THAT'S
THE ABSOLUTE WORST.

THIS IS NOT MY HAIR.

AT THAT POINT,
YOU'RE DONE.

IT'S OVER.

YOU LOST YOUR APPETITE.

YOU DON'T WANNA
EAT IT ANYMORE.

SO GROSS.

- I CAN'T BELIEVE
WHAT I JUST SAW.

A GREASY, DISGUSTING KITCHEN,
TERRIBLE DRINKS,

AND A HAIR IN FOOD.

I'VE SEEN ENOUGH.
IT'S TIME TO FIX THIS BAR.

- JON ENTERS THE TIKI BAR

TO CONFRONT OWNER FRANK
ABOUT HIS DISCOVERIES.

- FRANK.
- JON.

- JON TAFFER, NICE TO MEET YOU.
- NICE TO MEET YOU.

both: PLEASURE.

- WOW, BEAUTIFUL VIEW.
- THANK YA.

- SO I HEAR--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...

- CORRECT.
- AND THEN FIX THEM FOR YOU.

- SO I WANNA INTRODUCE YOU
TO SOMEBODY AT THE BAR.

- OKAY.
- FRANK, TERRELLE.

TERRELLE, FRANK.
- HI, FRANK, HOW ARE YOU?

- TERRELLE,
PLEASURE MEETING YOU.

- NICE TO MEET YOU.
- VERY BEAUTIFUL.

- THANK YOU.
- FRANK IS THE OWNER HERE.

AND TERRELLE
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...

WHEN I ORDERED
THE PINA COLADA,

IT WAS SO SWEET THAT, I MEAN,
I DIDN'T TASTE THE LIQUOR.

IT WAS VERY, VERY SUGARY.
- NOW, THEY'RE FROZEN DRINKS,

AND 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.

- YOU FOUND A HAIR IN THE FOOD.
- THAT WAS MY BIGGEST THING.

- LET ME TELL YOU
WHAT I SAW ON CAMERA.

- SHE'S PLAYING WITH HER HAIR
AS SHE'S HOLDING THE FOOD.

- WHICH ONE?
- MIA.

- ACTUALLY, WE DON'T
GET TOO MANY COMPLAINTS

ABOUT THE FOOD AT ALL.
- IS THIS GREAT?

- WE DON'T HAVE
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 HAVE COME BACK.

- JON AND TERRELLE
CLEAR OUT THE BARTENDERS

TO SEE HOW THE BAR STATIONS
ARE SET UP.

- WHAT'S THIS GOING ON HERE?

THIS IS A HAZARD.

I'M SURE THAT YOU
CAN TRIP ON THIS.

THE FLOOR IS
ABSOLUTELY DISGUSTING.

IT'S DIRTY,
THERE'S ZERO DRAINAGE.

SO YOU CAN FALL
AND BREAK YOUR NECK.

THE BOTTLES FALL,
THEY'RE GONNA SHATTER.

IT'S JUST A HAZARD
ALL AROUND.

OH, THERE ARE BOTTLES
STORED IN HERE?

- HOW ABOUT THIS, GUYS?

LOOK AT THIS DISGUSTING
WATER DOWN THERE.

LOOK AT THIS.
YOU KNOW WHY IT'S CLOUDY?

BECAUSE IT'S FILLED
WITH BACTERIA.

WHERE ARE THE COVERS
FOR THESE?

- SOME OF THEM
ARE IN THE SINK.

- YOU GUYS HAVE FRUIT FLIES
AND STUFF OUT HERE, DON'T YOU?

- WE DO.

- WHAT DO YOU THINK
ABOUT KEEPING THIS OPEN?

- PROBABLY NOT A GOOD IDEA.
- PROBABLY NOT A GOOD IDEA.

- PROBABLY NOT A GOOD IDEA,
BUT YOU'RE DOING IT ANYWAY?

- YES.
- WHY? BECAUSE YOU'RE LAZY?

IF YOU KNOW BETTER?

- THERE'S ONLY SO MUCH WE CAN DO
WHEN WE'RE OPEN.

- IT'S SO FRUSTRATING BECAUSE
I'VE TRIED ENFORCING THE RULES.

FOR SO MANY YEARS, I WOULD TRY
OVER AND OVER AGAIN

TO BE THE BAD GUY,
TO BE THE ENFORCER,

AND IT JUST DOESN'T WORK,
SO I GAVE UP.

- WOULD YOU GUYS
WANNA DRINK THIS?

[crowd groans and moans]
THIS HAS BEEN OPEN,

SITTING HERE
IN THE FLORIDA AIR ALL DAY.

WOULD YOU LIKE
TO DRINK THIS, GUYS?

- ABSOLUTELY NOT.

- IT NEEDS TO BE COVERED.
- IT SHOULD BE COVERED.

THIS IS WHY
YOU'RE LOSING MONEY.

I'M THROWING
ALL THAT AWAY.

- WHAT'S GOING ON
WITH THIS COOLER?

THE COOLER'S
FILLED WITH ICE?

- WHY IS THERE ICE IN HERE?

- WHY IS THERE ICE
IN THE COOLER?

- IT'S MORE OF AN ICE BIN
THAN A COOLER.

- IT DOESN'T WORK.
MOST OF THE COOLER DOESN'T WORK.

- IT DOESN'T WORK?

- SO WE FILL IT WITH ICE
TO KEEP THEM COLD.

- THERE SHOULD BE NO REASON
FOR ICE TO BE IN A COOLER.

THE COOLER SHOULD BE
AT THE PROPER TEMPERATURE.

BEER COULD BE
SKUNKING OVERNIGHT.

IT COULD BE SERVED WARM,
AND THEY WOULDN'T EVEN KNOW.

- THIS IS NOT AN ICE BIN.

- NO, BUT WE USE IT
AS AN ICE BIN.

- IT DOESN'T HAVE THE DRAINAGE
ON IT TO BE AN ICE BIN.

THIS IS INCORRECT.

THIS IS A REFRIGERATOR!

YOU DON'T USE IT
FOR AN ICE BIN.

YOU'RE BEING
IRRESPONSIBLE AGAIN!

THIS BAR IS RUN-DOWN BECAUSE
FRANK CHOSE NOT TO FIX IT.

THESE ARE THE PROBLEMS
THAT HE LET HAPPEN.

IS THIS PRIDE?

YOU KNOW WHAT
ONE OF THESE COSTS?

$2,300.
- YEAH, I KNOW WHAT IT COSTS--

- GO BUY ONE TOMORROW!

- AND THAT COSTS $2,300,
AND THAT COSTS $2,300,

AND THAT COSTS $1,200.
- SO YOU SPEND NOTHING?

AND SCREW ALL THE CUSTOMERS.

- I DON'T NEED YOU
SCREAMING AND YELLING.

- WHEN YOU GET
PEOPLE SICK,

I HAVE A RIGHT
TO GET ANGRY, DON'T I?

I'M NOT GONNA SCREAM
AT YOU FOR O--

- IF YOU WANNA TALK TO US,
TALK TO US WITH RESPECT.

I AM GONNA TELL HIM
TO GET LOST.

YOU CAN'T TALK THIS WAY
ON MY PROPERTY.

- IF YOU'RE OVER-SEASONING
A STEAK,

I'M NOT GONNA SCREAM AT YOU.

WHEN YOU'RE DISRESPECTFUL
AND YOU GET PEOPLE SICK,

I'M GONNA SCREAM AT YOU
EVERY [bleep] TIME!

GET IT?

- THE BAMBOO BEACH TIKI BAR
IS ONE OF THREE BEACHFRONT BARS

IN FORT LAUDERDALE, BUT IT'S
IN DANGER OF GOING UNDER.

OWNER FRANK TELERICO HAS CALLED
BAR EXPERT JON TAFFER HERE

TO FIGURE OUT WHY
HE'S LOSING MONEY.

- WHERE ARE
THE COVERS FOR THESE?

- BUT WHEN JON GETS A CLOSE LOOK
BEHIND THE BAR,

HIS QUESTIONS
ARE ANSWERED.

- WHEN YOU'RE DISRESPECTFUL
AND YOU GET PEOPLE SICK,

I'M GONNA SCREAM AT YOU
EVERY [bleep] TIME!

GET IT?

- SCREAMING IS NOT
GONNA HELP ANYTHING.

- YOU HAVE NO RIGHT
TO GET PEOPLE SICK!

- SCREAMING IS NOT
GONNA HELP ANYTHING.

- YOU KNOW WHAT, IF I CAN
MAKE YOU EMBARRASSED

ABOUT THIS BULL[bleep], MAYBE
YOU'LL DO SOMETHING ABOUT IT,

'CAUSE IF I WERE YOU...
- IF I COULD DO SOMETHING...

- I'D BE PRETTY FREAKING
EMBARRASSED RIGHT NOW.

- I'D DO SOMETHING ABOUT IT
WITHOUT YOU SCREAMING

AND CURSING AND ACTING
LIKE A FOOL.

- YOU KNOW WHAT, I'VE SEEN
ENOUGH, LET'S GO IN THE KITCHEN

BECAUSE I'VE GOT A FEELING
THE WORST IS YET TO COME.

LET'S GO.

- CHEF CAPON
ACCOMPANIES JON

TO SEE WHAT FRANK AND CHEF BARRY
HAVE COOKING.

- WHAT DO WE GOT?

OBVIOUSLY,
EVERYTHING SHOULD BE DATED.

WE ALSO SHOULD MAKE SURE, LIKE,
EVEN EVERYTHING SARAN WRAPPED,

IF YOU DON'T
WRAP THINGS UP,

THEY ACTUALLY TAKE ON THE TASTE
OF THE REFRIGERATOR.

- SOMETIMES WHEN WE'RE BUSY,
IT'S IN AND OUT.

SO YOU KNOW HOW IT IS.
- WHAT IS THIS?

- YOU'VE SEEN THIS,
YOU KNOW WHAT IT IS.

- I DON'T HAVE THAT
IN MY FRYER.

- YEAH? 'CAUSE MAYBE YOU'RE NOT
RUNNING A BUSY RESTAURANT.

- NO DISRESPECT
TO THE BAMBOO TIKI BAR--

I'M RUNNING
A BUSY RESTAURANT.

- SEE, THIS RIGHT HERE
IS FRENCH FRIES--

- THAT'S ASS.
THAT'S ASS, LET'S BE HONEST.

- YEAH, THAT'S ASS?
- THAT'S ASS.

GARBAGE.
THAT'S ASS.

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?"

- SLUDGE FROM THE GAS.
- THIS'LL CATCH ON FIRE, GUYS.

- THIS CLEAN, BIG MAN.

THIS IS SOMETHING WHAT--
OVER THE DAYS--

- THAT'S NOT CLEAN.
- BUT WHAT I'M SAYING IS THAT--

- STOP SAYING IT'S CLEAN.
STOP SAYING IT'S CLEAN.

- BARRY, LISTEN TO ME,
I DON'T WANNA HEAR EXCUSES!

IT'S NOT CLEAN!
THIS IS NOT CLEAN.

- BUT I'M TELLING YOU,
THIS CLEAN.

- YOU'RE TELLING ME
THAT'S CLEAN?

- I'M TELLING YOU THAT CLEAN.
- I'M TELLING YOU YOU'RE BLIND.

YOU HAVE GREASE, LOOK...
- OKAY.

- DRIPPING INTO YOUR SAUTE PAN.
- BUT I'M TELLING YOU--

- 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 IT NOW!
- OKAY. WE GOOD.

IT'S GONNA CLEAN.

- AFTER OBSERVING
THE BAR AND KITCHEN,

JON AND HIS EXPERTS EMERGE
TO FORMULATE A GAME PLAN.

- YOU KNOW WHAT YOU HAVE

WHEN YOU HAVE A [bleep] BAR
ON A BEACH?

A [bleep] BAR.

CAN YOU IMAGINE, TERRELLE,
YOU COME ON VACATION,

YOU'RE IN FLORIDA,
YOU'RE ON THE BEACH,

AND THAT'S THE COCKTAIL
YOU'RE GIVEN IN THAT CHEAP CUP.

- PARADISE,
BABY, PARADISE.

- THIS BAR IS BELOW
THE MARKETPLACE.

WITHIN A COUPLE OF BLOCKS
OF HERE ARE 5,000 RESIDENTS

LIVING
IN $1/2 MILLION CONDOMINIUMS.

I HAVE TO MAKE IT
MORE SOPHISTICATED.

I HAVE TO UPGRADE THE FOOD,
UPGRADE THE BEVERAGES,

AND CREATE AN EXPERIENCE
PEOPLE WANNA COME TO.

WHAT DO YOU THINK,
TERRELLE?

HOW DO YOU GET ME
REACTIONS HERE?

- FRESH FRUIT, FRESH JUICES,
ANYTHING TO OPEN UP

THE APPETITE
AND ENJOY THE DRINK.

- AY, CARAMBA!

THINKING SEAFOOD,
I'M THINKING COLOR.

- SO SOME SMALL PLATE
TAPAS KIND OF ITEMS,

SOME CITRUS FLAVORS.

- WITH SOME GREAT COCKTAILS,
YOU KNOW,

THAT'S WHY YOU COME
TO THE BEACH.

- PERFECT.

- ON WARM BEACHES,
CUSTOMERS ARE MORE LIKELY

TO ORDER SEAFOOD
AND TROPICAL DRINKS

DUE TO THE PERCEIVED PROXIMITY
OF THE INGREDIENTS.

SMALL PORTIONS
ALSO INCREASE THE CHANCES

CUSTOMERS WILL ORDER
MULTIPLE DISHES,

FURTHER DRIVING SALES.

THE STAFF WORKS OVERNIGHT TO
CLEAN THE KITCHEN AND THE BAR.

BY THE NEXT MORNING,

JON IS READY
TO UNVEIL THE PROBLEMS

BENEATH THE SURFACE
TO A FULL STAFF,

MINUS MIA, WHO IS LATE
FOR THE SECOND DAY IN A ROW.

- GOOD MORNING.

all: GOOD MORNING.

- MY NAME IS JON TAFFER.

I HAVE OPENED, TURNED AROUND,
OWNED, CHANGED BARS

ALL OVER THE WORLD.

WE'VE GOT FOUR DAYS
TOGETHER NOW

TO SAVE HIS DOLLARS
AND TURN THIS BAR AROUND.

SO WHAT I WANNA DO NOW

IS I WANNA UNDERSTAND
A LITTLE

ABOUT WHAT'S GOING
ON HERE.

ALYSSA, HOW LONG
HAVE YOU BEEN HERE?

- UM, SIX YEARS.

- AND YOU'RE SORT OF
THE HEAD BARTENDER?

- YEAH.

- SO WHAT DOES
THAT RESPONSIBILITY GIVE YOU?

- I DO THE SCHEDULE, AND, UM,
THAT'S PRETTY MUCH IT, I THINK.

- DO YOU HAVE THE FREEDOM
TO DO THE SCHEDULE

AS YOU CHOOSE TO DO IT?
- NOPE.

AND THERE REALLY
ISN'T ANY MANAGEMENT.

ULTIMATELY,
IT'S HIS DECISION,

AND I DON'T REALLY HAVE
ANY AUTHORITY AT ALL.

- SO DOES THAT
FRUSTRATE YOU?

- ABSOLUTELY.

- I'VE NEVER SEEN
AN OWNER

ENABLE MORE NOTHINGNESS
THAN FRANK.

SO BETWEEN NO OWNERSHIP
AND NO SUPERVISORS,

OF COURSE
THE BAR IS GONNA FAIL.

I HAVE AN OWNER WHO'S NOT
PROVIDING YOU WITH THE RULES

TO BE SUCCESSFUL--
- WELL, THE RULES ARE LAX.

THERE'S A DIFFERENCE BETWEEN
NO RULES AND LAX RULES.

- DON'T PLAY SEMANTICS WITH ME.
- I'M NOT PLAYING SEMANTICS.

- 'CAUSE YOU'RE JUST MAKING
EXCUSES AGAIN.

- YOU'RE WRONG.

- I'M TALKING,
YOU'RE GONNA LISTEN.

- OKAY.
- WHAT DO YOU THINK, ALYSSA?

- I THINK THAT WE NEED
A LITTLE BIT MORE AUTHORITY.

YOU KNOW, IF PEOPLE DON'T
SHOW UP FOR THEIR SHIFTS,

THERE NEEDS TO BE
CONSEQUENCES.

- DO PEOPLE SHOW UP LATE NOW?
- ALL THE TIME.

- WHO?
- I THINK EVERYBODY.

ABBIE COMES IN LATE,
KENZI COMES IN LATE A LOT.

- WHY DO YOU ALLOW THAT,
FRANK?

- PEOPLE SHOW UP LATE ALL
THE TIME IN THE BAR BUSINESS.

- OF COURSE THEY DO.

- I'VE BEEN IN BAR BUSINESS
MY WHOLE LIFE.

- I'VE BEEN IN IT
35 YEARS.

- PEOPLE SHOW UP LATE
ALL THE TIME.

- YEAH, YOU KNOW WHEN THEY
SHOW UP LATE ALL THE TIME?

- THEN YOU KNOW
PEOPLE SHOW UP LATE.

- WHEN THEY WORK
FOR GUYS LIKE YOU!

WHEN THEY WORK FOR GUYS LIKE ME,
THEY'RE NEVER LATE!

THAT'S THE DIFFERENCE.

- I THINK JON'S LIVING
IN A FANTASY WORLD.

IF I WERE TO FIRE EVERY SINGLE
PERSON THAT CAME IN LATE,

WE'D HAVE
NO EMPLOYEES HERE.

- WHERE WERE YOU YESTERDAY?

- UM...I DIDN'T COME.

- SO YOU WERE SUPPOSED TO BE
HERE YESTERDAY,

AND YOU JUST CHOSE
NOT TO COME?

- UM, I DIDN'T WAKE UP.

- YOU DIDN'T WAKE UP.

- WITH FRANK, YOU CAN PRETTY
MUCH JUST SHOW UP

WHENEVER YOU WANT TO.

THERE REALLY WON'T BE
ANY CONSEQUENCES

AS LONG AS YOU'RE PRETTY.

- SO YOU BLEW US OFF?

IS THAT ACCURATE?
- YES.

- HOW DO YOU FEEL
ABOUT THAT, GUYS?

- I WAS VERY UPSET.
I WASN'T HAPPY AT ALL.

- THAT'S NICE TO HEAR.
WHAT DID YOU DO ABOUT IT?

- WELL, I'M GONNA
DO SOMETHING ABOUT IT.

- YOU'RE GONNA DO SOMETHING
ABOUT IT.

- YEAH, I ALREADY TOLD HER--
- YOU SUSPEND HER FOR A WEEK.

BUT THEN MAYBE IT'LL BE A DAY,
MAYBE IT'LL BE TWO HOURS.

YOU LOOK IN HER BEAUTIFUL
BLUE EYES, YOU'LL MELT.

- NO.
- YOU'LL SUCCUMB,

AND NOTHING WILL HAPPEN.
- NO.

NO, IT HAS NOTHING TO DO WITH
HER BEAUTIFUL LOOKS, ALL RIGHT?

IT HAS TO DO WITH THAT,
WHEN SHE COMES TO WORK,

SHE GIVES ME 100%
WHEN SHE'S HERE.

- WHEN SHE COMES TO WORK.
- YEAH.

- YOU'RE MAKING EXCUSES
FOR KEEPING HER.

GOOD JOB.

YOU'RE THE KIND OF GUY THAT
THEY KNOW THEY CAN BLOW OFF.

THAT'S NOT
A BUSINESS OWNER.

NOW YOU'RE GONNA TELL ME
SHE'S A GREAT EMPLOYEE?

- NO, I DIDN'T SAY
SHE WAS A GREAT EMPLOYEE.

- SHE BLEW YOU OFF!

DOES IT GET WORSE THAN THAT?
- NO.

- SO IS SHE A GOOD EMPLOYEE,
OR IS SHE A LOUSY EMPLOYEE?

LET'S TALK FRANK, FRANK.

- SHE'S NOT CONSISTENT,

SO THAT WOULD MAKE HER
NOT A GOOD EMPLOYEE.

- ABBIE'S ON THIN ICE, BUT I
HAVE A BIGGER PROBLEM WITH MIA.

SHE'S LATE AS WE SPEAK

AND HAS ABSOLUTELY NO RESPECT
FOR ANYONE.

WHERE'S MIA RIGHT NOW?

- MIA'S LATE.
all: SHE'S LATE.

- IF MIA SHOWS UP LATE TODAY,
WHICH SHE IS, WILL BE FIRED.

- SO YOU'RE GONNA BE A BOSS AND
YOU'RE GONNA--I WANNA SEE THAT.

- YOU WILL SEE MIA GET--
- DO YOU BELIEVE IT?

- I'LL BELIEVE IT WHEN I SEE IT.
- THANK YOU.

YOU DON'T HAVE CREDIBILITY.

THEY BELIEVE IT
WHEN THEY SEE IT.

- OKAY.

- IT'S CRITICAL THAT FRANK

GET HIS CREDIBILITY BACK
WITH HIS STAFF.

THEY DON'T BELIEVE IN HIM.

BY FIRING MIA,
THEY WILL UNDERSTAND

THAT NOW IT'S DIFFERENT.

FRANK WILL DO WHAT HE SAYS,
AND THE RULES ARE REAL.

- WHEN MIA FINALLY SHOWS UP,
SHE IS FOUR HOURS LATE

FOR THE START
OF HER SHIFT.

- I USUALLY SHOW IN, LIKE,
10, 15 MINUTES LATE,

BUT LATELY,
BECAUSE IT'S SPRING BREAK,

EVERYONE JUST STARTS
TO GET LAZY.

- NOW IT'S TIME FOR FRANK
TO KEEP HIS WORD.

THIS REAL?
IS HE B.S.ing ME?

OR IS HE REALLY GONNA TURN
THIS BUSINESS AROUND?

- MIA, COME OVER HERE.

- HAVE A SEAT,
YOUNG LADY.

- FRANK IS A HUSTLER.

HE'S FULL OF B.S.,
AND HIS STAFF KNOWS IT.

SO THEY B.S. HIM
ALL DAY LONG,

AND THEY MANIPULATE
THE HELL OUT OF HIM.

- SO WHAT HAPPENED TODAY?

- UM, I TOTALLY
LOST TRACK OF TIME,

AND I JUST
COULDN'T COME IN.

- SO WHAT HAPPENED
YESTERDAY?

- SAME THING.
- SAME THING. OKAY.

WE HAD THINGS
TO DO TODAY.

WE HAD TRAINING,
WE HAD STAFF MEETINGS,

AND YOU HAVE NO CONSIDERATION
FOR ME OR ANY OF YOUR COWORKERS.

- MM, WELL, YOU KNOW,
ALL I CAN SAY IS

I TRIED TO MAKE IT HERE ON TIME,
I REALLY DID.

I DON'T THINK
I'M SPECIAL OR ANYTHING.

I DEFINITELY DO GET AWAY
WITH A LITTLE BIT MORE,

AND PEOPLE MIGHT GET UPSET,
BUT THAT'S,

YOU KNOW,
THAT'S FRANK'S DEAL.

I KNOW HE HAS A THING
FOR BLONDES.

I CAN'T HELP BEING
THE TYPE OF GIRL HE LIKES.

I DON'T KNOW.

- YOU DIDN'T CALL ME OR--
I DON'T HAVE NO TEXTS FROM YOU.

I'LL BE HONEST HERE.

I LOVE YOU,
I THINK YOU'RE A TERRIFIC GIRL,

YOU'RE MY FRIEND,
BUT YOU CAN NO LONGER WORK HERE.

- THE FRANK I KNOW
PROBABLY WILL HIRE ME BACK,

BUT MAYBE HE NEEDS
SOME TIME TO COOL OFF.

- MIA.

MIA, I WILL TALK TO YOU
WHEN THIS IS DONE.

RIGHT NOW,
I GOT A BUSINESS TO RUN.

NOT BE FAKE? SOMEONE
WHO DOESN'T SHOW UP FOR WORK

FOR TWO HOURS,
LATE EVERY SINGLE DAY?

- SO QUESTION.
- UH-HUH?

- WHAT DOES IT MEAN
WHEN YOU SAY,

"I'LL TALK TO YOU
AFTER THIS"?

- IT MEANS THAT
I'LL TALK TO HER.

SHE WANTED TO TALK AND TALK,
I DON'T WANNA TALK TO HER.

- SO YOU KNOW SHE'S GONNA TELL
THE EMPLOYEES

THAT YOU'RE GONNA TALK TO HER
AFTER THIS AND HIRE HER BACK.

- SHE'S NOT GETTING
HER JOB BACK.

SHE'S NOT GETTING
HER JOB BACK,

THAT SIMPLE.
OKAY?

- YOU GONNA SAY THAT
TO THE EMPLOYEES?

- YEAH, OF COURSE.

- ABSOLUTELY, NO MATTER WHAT
SHE SAYS TO ME NEXT WEEK...

- NO MATTER WHAT SHE SAYS.

- YOU WILL NOT SEE
THIS GIRL WORKING HERE.

- NO MATTER WHAT SHE SAYS,
SHE'S NOT GETTING--

- OKAY, BECAUSE I'M WORRIED.

NOW WHEN I FIRE AN EMPLOYEE,
I DON'T TALK TO 'EM NEXT WEEK.

MIA LEFT THINKING
SHE STILL HAS A CHANCE

OF GETTING HER JOB BACK,
WHICH MAKES ME WONDER,

IS HE REALLY GONNA TURN
THIS BUSINESS AROUND?

TOUGH, YOU'RE TOUGH,
BUT THEN AT THE LAST SECOND,

YOU HAD TO GIVE IT BACK
TO HER.

- FRANK GATHERS HIS EMPLOYEES
TO CONVEY

SOME NEW CHANGES TO THE BAR.

- TODAY,
I'M STARTING BRAND-NEW,

AND I'M GONNA START ENFORCING
RULES, AND I'M GONNA BE STRICT.

STARTING TODAY, I'M GONNA GIVE
YOU AUTHORITY TO SUSPEND,

FIRE--I'M SERIOUS.
both: OKAY.

I THINK THAT THINGS ARE GOING
IN THE RIGHT DIRECTION.

FRANK, IN THE PAST,
HAS NEVER STAYED TRUE,

BUT FINGERS CROSSED.

- I CAN SEE IT IN HIS FACE,
HE MEANS IT.

I SEE ANGER THAT I DIDN'T SEE
YESTERDAY.

THIS SEEMS TO BE
GETTING REAL TO HIM.

TONIGHT'S A STRESS TEST.

I WANNA SEE WHO DOES WELL
AND WHO DOESN'T,

SO WE KNOW HOW TO TRAIN,
WE KNOW WHAT TO DO.

WE DID LOSE MIA TODAY.

SOMEBODY COULD GET
FIRED TONIGHT

'CAUSE WE DON'T HAVE TIME
TO PLAY AROUND.

TERRELLE WILL MEET YOU GUYS
BEHIND THE BAR.

JOSH WILL MEET THE KITCHEN TEAM
IN THE KITCHEN.

LET'S GO TO WORK.

- THE STRESS TEST
IS JUST HOURS AWAY.

MIXOLOGIST TERRELLE TRECO
AND CHEF JOSH CAPON

WORK ON A NEW FOOD
AND DRINK MENU

DESIGNED TO ENTICE
THE NEARBY CONDO OWNERS.

- MUST BE NICE TO BE
IN SOUTH FLORIDA.

YOU GOT ACCESS
TO ALL THE FRESH SEAFOOD,

ALL THAT KIND OF STUFF, RIGHT?
- YEAH, YEAH, CHEF.

- YOU GOTTA TAKE ADVANTAGE
OF THAT STUFF,

YOU KNOW WHAT I MEAN?

WE'LL DO
SOME TAPAS-STYLE DISHES,

A LITTLE
BAY SCALLOP CEVICHE,

SOME GRILLED SHRIMP
WITH SOME MANGO SALSA.

- THE MENU JON AND I
ARE IMPLEMENTING

REALLY JUST FITS
WHERE WE ARE.

LIGHT, FRESH FRUITS, MANGOS,
PINEAPPLE, SEAFOOD.

SUPER EASY TO EAT,
RIGHT?

PEOPLE ARE AT THE BEACH,
THEY GOT SAND IN THEIR HANDS,

YOU KNOW WHAT,
BOOM, BOOM, BOOM.

ALL DAY LONG.

PEOPLE WALKING AROUND
IN BIKINIS,

AND YOU WANNA WALK AWAY FEELING
LIKE, HEY, A MILLION BUCKS.

- ALL RIGHTY, SO HAVE YOU EVER
MADE A CAIPIRINHA BEFORE?

- NO.
- NO?

- WITH ANY DRINK
THAT YOU'RE MUDDLING--

YOU MUDDLE FIRST,
OF COURSE.

THIS IS MY MUDDLER.

- MUDDLING IS THE TECHNIQUE
OF CRUSHING CITRUS OR LEAVES

INTO A COCKTAIL.

IN ADDITION
TO PRODUCING JUICE,

THIS PROCESS RELEASES
AROMATIC OILS INTO THE AIR.

STUDIES SHOW THAT
WHEN CUSTOMERS CAN SMELL

A MENU ITEM AT THE BAR,
THEIR CHANCES OF ORDERING IT

INCREASE BY 79%.

- THIS IS
THE PINEAPPLE GUAVA CAIPIRINHA?

- YEAH.
- OKAY.

- FOR THIS ONE,
WE USE LIMES,

GUAVA, PINEAPPLE,
AND THE REGULAR CAPTAIN MORGAN.

- THIS IS A LITTLE CHORIZO
AND PEPPERS.

A LITTLE IBIZA STYLE,
THE SPANISH SAUSAGE,

SOME PEPPERS,
AND SOME ONIONS.

PERFECT WITH A RED STRIPE.

- THE BLACK SPICED
AND PEACHY.

IT'S GONNA FEATURE OUR CAPTAIN
MORGAN BLACK SPICED RUM,

PEACH SCHNAPPS, GRENADINE,
ORANGE JUICE,

PINEAPPLE,
AND A SPLASH OF CRANBERRY.

- A TRIO OF SLIDERS.

PERSONALLY, I WOULD RATHER EAT
A TRIO OF SLIDERS

THAN ONE BIG BURGER,

ESPECIALLY WHILE
YOU'RE ON THE BEACH.

- THE BEACHFRONT CONDO OWNERS
IN THIS IMMEDIATE AREA

DEMAND A SLIGHTLY HIGHER
EXPERIENCE THAN THE TOURISTS,

AND THAT'S EXACTLY WHAT
WE'RE GONNA GIVE TO THEM.

- A CROWD WAITS TO TRY OUT
THE BEACH BAR'S NEW MENU,

AND THE STAFF RUSHES
TO GET PREPARED.

- FOR THIS STRESS TEST,
I INVITED THE KEY CUSTOMERS

WE NEED TO GET BACK.

THE SPRING BREAK CROWD
IS WHAT MOST PEOPLE THINK OF

FROM SOUTHERN FLORIDA.

BUT THE FACT IS, THEY'RE ONLY
HERE TWO MONTHS A YEAR

AND DON'T HAVE MUCH MONEY.

THE LOCALS ARE HERE
ALL THE TIME,

AND THEY'VE GOT
THE MONEY.

- HELLO.
HERE'S SOME MENUS, LADIES.

- GO, GO, GO, GO,
COME ON.

THAT WASN'T RIGHT,
YOU KNOW THAT.

- THAT WASN'T RIGHT AT ALL,
I'M GONNA START IT OVER.

- DUMP IT AND DO IT AGAIN.
- GIRLS, ARE YOU DOING OKAY?

- THE BETTER EMPLOYEES WILL RISE
TO THE OCCASION AND DO GREAT.

THE WEAKER EMPLOYEES
WILL CRASH AND BURN.

- WITHIN 1/2 HOUR,
THE KITCHEN AND THE BAR

FALL BEHIND ON ORDERS.

- CAPON, HOW WE DOING?

TICKET TIME'S RUNNING
ABOUT 20 MINUTES.

KEEP MOVING.

- OKAY,
THE PRESENTATION ON THAT--

YOU GOTTA GET
THE LIMES IN THERE.

- THERE WERE SO MANY PEOPLE
THAT ALL JUST CAME IN.

I'M SUPER-OVERWHELMED.

- WHAT ELSE GOES IN THERE,
ABBIE?

- DON'T PANIC, ABBIE.

- OKAY, I GOT THREE TABLES
WAITING ON DRINKS.

- ALL RIGHT,
YOU GOT IT, BUDDY.

- TAKE THAT TICKET, PLEASE.

- HOW ARE YOU DOING?
- I'M--I'M GREAT.

I'M GETTING YOU WET.

- LIKE, WHAT IS THAT?

- I AM ABSOLUTELY HATING
THIS RIGHT NOW.

I HATE EVERY MINUTE
OF THIS.

- IN THE KITCHEN,
CHEF BARRY AND HIS LINE COOK,

BOBBY,
ARE SINKING IN TICKETS.

- GET RID OF ALL YOUR TICKETS.

YOU TELL HIM WHAT YOU NEED.
LISTEN TO HIM.

- YO, I AM--
YO, BOBBY.

- GUYS, GUYS, GUYS,
COME ON, COME ON, COME ON.

BARRY, NOT NOW.
NOW NOW.

BARRY, BACK OFF!

- YOU UNDERSTAND
WHAT I'M SAYING?

- I WAIT 15 MINUTES
FOR MY DRINK.

- I'M GONNA START CRYING,
FRANK.

- IT'S EASY TO SEE
WHO THE WEAK LINK IS,

AND THAT'S ABBIE.

ABBIE, YOU'RE NOT
READY FOR THIS.

- OKAY.
- JEFF, YOU'RE BEHIND THE BAR.

SWITCH WITH HER.

- [cries]

- ABBIE, YOU'RE NOT
READY FOR THIS.

- OKAY.
- JEFF, YOU'RE BEHIND THE BAR.

SWITCH WITH HER.

- [cries]

- OKAY.

- SO I DON'T KNOW
IF YOU WANNA TALK TO HER,

YOU DON'T WANNA TALK TO HER,
BUT SHE COULDN'T HANDLE--

- NO, RIGHT NOW, THIS IS MORE
IMPORTANT THAN HER CRYING.

- I AGREE WITH YOU.
GOOD.

- THANK YOU.

WHO WANTS ANY BEER?
DOES ANYBODY WANT BEER?

I CAN HANDLE BEERS.

- BEFORE,
IF ONE OF FRANK'S GIRLS

WAS IN THE BATHROOM CRYING,

HE'D BE IN THERE WITH HER,
UNDOING HIS PANTS.

BUT NOW, HE'S ACTING
LIKE A BAR OWNER.

- THERE YOU GO.

- THERE'S NO QUESTION THAT BARRY
HAS AN EGO, AND HE'S A HOTHEAD.

YOU'RE THE CAPTAIN
OF THE SHIP.

YOU GOTTA KEEP YOUR COOL
UNDER EVERY CIRCUMSTANCE.

BUT CONSIDERING
THESE ARE ALL NEW MENU ITEMS,

THE FOOD'S COMING OUT
PRETTY GOOD.

- THE CHORIZO
THEY HAVE IS AMAZING.

IT TASTES LIKE
MY MOM MAKES IT.

- BRING UP SOME MORE PEOPLE
FROM DOWNSTAIRS.

PLEASE, GET IT IN MOTION,
AND GET IT DONE.

- NO, THAT'S THE STUFF
YOU ALREADY MADE.

DON'T MAKE THAT.

BARRY'S TRYING TO DO
A LITTLE TOO MUCH.

THESE GUYS JUST REALLY NEED
TO COMMUNICATE.

CHEF BARRY
SHOULD SET BY EXAMPLE.

- MIX IT UP.
- RIGHT. NICE AND DELICATE.

RIGHT?
- YEAH.

- TOP 'EM OFF, TOP 'EM OFF.
LET HIM DO IT, LET HIM DO IT.

WE SHOWED HIM ONCE ALREADY.
- HERE YOU GO, HERE YOU GO.

- RIGHT?
- THANK YOU, CHEF.

- IT WAS OVERWHELMING.

THEY'RE ALL
COMPLETELY NEW DRINKS.

- JUST STEP ASIDE,
WE GOT ABBIE OUT HERE.

- YEP.

- I'M AMAZED MYSELF
THAT I HAVEN'T FIRED ABBIE YET,

AND SHE'S HANGING
BY A THREAD.

SHE'S SHOWN A LITTLE BIT
OF HEART BY COMING BACK.

NOW IT'S TIME
TO BE A BARTENDER.

IF YOU ALWAYS
DO THOSE STEPS,

GLASS FIRST, MAKE IT IN THIS,
POUR IT FROM THIS,

THAT PROCEDURE, THAT ROUTINE
WILL MAKE YOU BETTER.

SO TRY IT A FEW TIMES,
OKAY?

MAKE A FEW DRINKS
IN THAT ORDER...

- OKAY.
- TRY TO GET COMFORTABLE. OKAY?

- JON HAS OBSERVED
THE WEAKNESSES OF THE STAFF.

AFTER THE CROWD LEAVES,
IT'S TIME TO FACE THE MUSIC.

- WELL, WE SURVIVED,
RIGHT, GUYS?

WHEN WE RELAUNCH
IN TWO NIGHTS,

THIS PLACE IS GONNA BE PACKED
MUCH MORE THAN THIS, RIGHT?

- BARRY, YOU'VE GOT TO REMEMBER
AT ALL TIMES

THAT YOU'RE THE CAPTAIN
OF THAT SHIP.

YOU KNOW, WE HAD A LITTLE
INCIDENT WHERE YOU GOT INTO IT

WITH ONE OF THE LINE COOKS.

YOU GOTTA BE
THE BIGGER MAN.

'CAUSE BOTTOM LINE,
IF THAT GUY WALKS OUT,

DOESN'T DO ANYBODY
ANY GOOD.

- JUST LIKE THE RULES
THAT YOU'RE ENFORCING NOW,

YOU'RE GONNA DO THE SAME,
BARRY.

- YEAH.
- BUT I GOTTA TELL YOU,

I DIDN'T GET ONE BAD COMMENT
ON THE FOOD.

I THINK IT WAS A HOME RUN
ACROSS THE BOARD.

AND AS A MATTER OF FACT,
THEY WERE RAVING.

DRINKS, A LITTLE DIFFERENT.

SOME DRINKS WERE OVER-POURED,
SOME DRINKS WEREN'T PERFECT.

I UNDERSTAND, GUYS,
BUT THE POINT OF A STRESS TEST

IS TO SEE
WHEN PEOPLE CRACK.

YOU CRACKED TONIGHT.

WHEN I PULLED YOU
FROM BEHIND THE BAR,

YOU WENT AND CRIED.

AS UPSET AS YOU WERE,
YOU CAME OUT THE OTHER SIDE,

DIDN'T YOU, ABBIE?
YOU SURVIVED IT.

- THE STRESS TEST
REALLY SHOOK ME UP.

NEW CUSTOMERS ARE GONNA HAVE
A HIGH EXPECTATION,

AND I DON'T KNOW
IF I CAN HANDLE THAT.

- LET'S CALL IT A NIGHT,
GET SOME REST.

WE'LL SEE YOU GUYS BRIGHT
AND EARLY TOMORROW

FOR A GREAT DAY
OF TRAINING.

- THE NEXT DAY, MIXOLOGIST
TERRELLE TRECO AIMS TO ENSURE

THAT THE BARTENDERS CAN MAINTAIN
THE QUALITY OF THE NEW COCKTAILS

WITHOUT FALLING BEHIND
ON ORDERS.

- BASED ON WHAT I SAW YESTERDAY,
I GOTTA WORK ON YOUR SPEED.

- I PICKED THREE COCKTAILS
FROM OUR SPECIALTY MENU.

YOU SHOULD MAKE ALL THREE OF
THOSE DRINKS IN THREE MINUTES.

- AND THEN I POUR IT
FROM THE PINT GLASS?

- NO, YOU ALWAYS POUR IT FROM--
- THE SHAKER.

- EXACTLY.
- OKAY.

- TOP IT WITH SODA.

IT'S PRETTY BAD.

3 MINUTES, 35.

- AAH.

FUMBLING.
- STICK IT IN THERE.

- 3 MINUTES, 31 SECONDS.

32, 33.

ALL RIGHT, ABBIE,
YOU READY?

- [sighs]
GUESS SO.

DON'T REALLY HAVE A CHOICE.

- NOW ABBIE HAS ME WORRIED.

SHE CRACKED UNDER THE PRESSURE
LAST NIGHT OF THE STRESS TEST.

MAKE SURE YOU HAVE EVERYTHING
AS IT SHOULD BE.

- YES.
- ALL RIGHT.

GO.

30 SECONDS.

USE BOTH HANDS.
THAT'S THE JUICE.

COME ON.
YOU ALMOST GOT THIS DRINK.

YOU'RE GOOD TO GO.

32, 33.

USE BOTH HANDS FOR THAT.

2 MINUTES, 42 SECONDS.

PERFECTION.

AND TIME.

THAT IS SO...

AWESOME.
- YAY!

- I'M VERY IMPRESSED.
- THANK YOU.

- THAT GIRL
THAT I SAW LAST NIGHT

WAS NOT THE GIRL
BEHIND THE BAR TODAY.

- YES.
- YEAH.

- YOU DID GREAT.
- YAY.

- YAY, ABBIE.
- WAY TO GO, ABBIE.

- SHE HANDLED THE PRESSURE
SO MUCH BETTER

THAN SHE DID
THE NIGHT BEFORE.

- HOW DID THAT FEEL?
- SCARY.

- AFTER THE BAR TRAINING,
JON PULLS FRANK ASIDE

TO DISCUSS THE MARKET.

- SO I WANNA SHOW YOU
SOME OF THE WORK THAT I'M DOING.

- ALL RIGHT, GREAT.

- SO WE GOT A LOT
OF OPPORTUNITY HERE.

I GOT ALL MY DEMOGRAPHIC DATA
FROM ESRI.

MEDIAN CONDO VALUE
IN FORT LAUDERDALE WAS $276,000,

BUT THESE CONDOS HERE?

$300,000 TO $450,000
AND UP.

WE CAN'T PIGGYBACK
ON A HOTEL ANYMORE.

- NO.

- WE'VE GOT TO SET A STANDALONE
BUSINESS FOR YOU, FRANK...

- ABSOLUTELY.

- THAT MAKES MONEY AS OCCUPANCY
GOES UP AND DOWN,

THAT GETS THESE 5,000 RESIDENTS
TO COME HERE.

- ABSOLUTELY, WE CANNOT SURVIVE
ON TOURISTS ALONE.

- SO WHAT I'VE DONE
IS I'VE GOT

NEW FURNITURE PACKAGES
COMING IN.

- REALLY?
- AND I'M ADDING SEATS--

- NOW KEEP IN MIND,
JON,

THAT IT'S VERY IMPORTANT TO ME
THAT WE KEEP A TIKI FEEL.

- I GOTTA UPGRADE IT.

- SO YOU WANNA TRY
TO CHANGE THE NAME?

- YES.

- I DON'T THINK
THAT'S A GREAT IDEA.

THERE'S NO WAY IN HELL THAT
JON'S GONNA CHANGE THE NAME.

- THERE ARE PEOPLE THAT THINK
THE PLACE IS BENEATH THEM.

I HAVE TO ELEVATE
THE BRANDING, FRANK,

TO GET YOU A CHANCE
TO FILL IT AGAIN.

- OKAY, FOR THE PEOPLE THAT COME
HERE, THEY DO LOVE THIS BAR.

- WE'RE NOT TALKING
ABOUT THEM.

WE'RE TALKING ABOUT THE ONES
THAT DON'T COME HERE.

WHAT I HAVE TO DO
IS CHANGE THEIR POSITION

AND GET THE OTHER PEOPLE
TO COME.

THE PROBLEM IS THE CUSTOMERS
THAT COME TO THIS BAR

ARE THE ONES THAT
ARE THE MOST FORGIVING,

AND THEY'RE CHASING
THE GOOD CUSTOMERS AWAY.

- I'M SURE
YOU'RE GONNA FIND SOME PEOPLE

THAT ARE NOT GONNA BE HAPPY
WITH THE BAR--

- LISTEN TO ME.
- WHAT?

- IF I PUT NEW FURNITURE IN HERE
AND JUST UPGRADE THIS BAR,

I'M LEAVING YOU
WITH A REMODELED BAR

THAT'S GONNA CONTINUE
TO LOSE 200 GRAND.

- I HAVE SPENT
SO MANY YEARS.

I'VE HAD BILLBOARDS, AND--
- BUT WHERE DID IT GET YOU?

YOU'RE LOSING MONEY.

HERE'S THE DEAL.
I AM GONNA REBRAND YOU.

I AM GONNA CHANGE
YOUR LOGO.

AND I'M GONNA LEAVE YOU
IN A PLACE THAT I KNOW

YOU WILL BELIEVE IS BETTER
THAN WHERE YOU ARE TODAY.

- THIS IS MY LIVELIHOOD.
YOU CANNOT MESS THIS UP.

I DON'T THINK IT'S A GOOD IDEA.
THIS IS MY HOTEL, MY TIKI BAR.

I JUST DON'T THINK THAT
HE'S MAKING THE RIGHT DECISION

BY CHANGING THE NAME.

IF I'M NOT HAPPY
WITH WHAT THEY CHANGE IT TO,

BECAUSE, YOU DON'T UNDERSTAND,
I'VE ADVERTISED

IN EVERY SINGLE MAGAZINE,
CABLE COMMERCIAL.

ALL OF A SUDDEN,
WE CHANGE THE NAME,

AND YOU'RE CONFUSING PEOPLE.

- BECAUSE SOME OF THE BAD THINGS
ABOUT THIS PLACE,

THE THINGS THAT WE WANNA CHANGE,
ARE TIED TO THE OLD NAME, RIGHT?

I THINK WE SHOULD CHANGE
THE NAME.

I DON'T KNOW, NEW PLACE.

WE'RE STARTING FRESH, RIGHT?
- OKAY.

- FRANK IS STARTING TO
FINALLY LISTEN AND REEVALUATE.

YEAH.
- WE'LL SEE.

I RELY ON MY STAFF,
YOU KNOW?

THEY'RE THE ONES
IN THE TRENCHES.

YOU KNOW, ACTUALLY THEY KNOW,
SOMETIMES, BETTER THAN ME.

- A DAY AND A HALF
FROM RELAUNCH,

JON FAMILIARIZES
HIS DESIGN EXPERT, NANCY HADLEY,

WITH THE CHALLENGES
AHEAD OF HER.

- OH, NICE.
- LOOK AT THIS.

- IT'S ROTTING.
IT'S ROTTEN.

- THE WHOLE BAR TOP
HAS TO BE REPLACED,

BUT IT'S GOTTA BE DURABLE,
NANCE.

THIS HAPPENED
IN JUST A FEW YEARS.

- THE WET BEACH ENVIRONMENT
ACCELERATES CORROSION IN METAL

AND ROT IN THE BAR TOP.

SINCE THE BAR'S FINISH
HAS BEEN PENETRATED,

THE INSIDE OF THE BAR ITSELF
IS NOW A BREEDING GROUND

FOR FUNGUS, BACTERIA, INSECTS,
AND EVEN SMALL REPTILES.

PUT THESE ORGANISMS NEAR FOOD
AND BEVERAGES,

AND THE CHANCES
OF CONTAMINATION SKYROCKET.

- WELL, I FIGURE I'D GET TETANUS
IF I PUT MY ELBOW ON THIS THING.

- WHAT DO YOU THINK
OF THESE TVs?

- THEY'RE HORRIBLE.
- REPLACE 'EM.

- LOOK AT THIS BAR, NANCY.
- THAT'S NASTY.

- LOOK--DISGUSTING.

LOOK AT THE RUST
ALL OVER THESE SPEEDWELLS.

LOOK AT HOW FILTHY
THIS BAR IS.

ALL OF IT NEEDS
TO BE DONE, NANCE.

TOP TO BOTTOM.
- YEAH.

- THIS PLUMBING
IS ALL LEAKING.

- YOU HAVE A DEATH TRAP.
- I GOT A DEATH TRAP DRAIN.

SOMEBODY'S GONNA KILL
THEMSELVES.

- WERE THEY USING THIS
TO COVER THE HOLE?

- THAT'S WHAT THEY COVER
THE DRAIN WITH.

CAN YOU BELIEVE IT?

IT'S A CHALLENGE.

- EIGHT HOURS INTO THE REMODEL,
THE TIKI BAR'S OLDEST ENEMY

MAKES ITS OWN INTRODUCTION--

WEATHER.
[thunder cracks]

TORRENTIAL DOWNPOURS
THAT CARRY 2 INCHES OF RAIN

SET JON'S DESIGN TEAM
HOURS BEHIND.

- DESPITE THE DOWNPOUR
AND DANGEROUS WINDS,

JON'S DESIGN TEAM
WORKS OVERNIGHT

AND MANAGES TO FINISH
BY DAYBREAK.

NOW HE'S READY TO REVEAL
THE NEW BAR TO A NERVOUS STAFF.

- WHEN I GOT HERE,
YOU HAD A BAR THAT WAS SURVIVING

OFF THE HOTEL GUESTS
ONLY DURING SEASON.

THAT'LL MAKE YOU MONEY
4 MONTHS A YEAR,

BUT I GOTTA MAKE YOU GUYS MONEY
12 MONTHS A YEAR.

SO YOU KNOW I CHANGED THE NAME
OF YOUR BAR, RIGHT?

- I'M WORRIED
ABOUT THAT, JON.

- WHOLE NEW BRAND,
WHOLE NEW NAME.

MY CREW WORKED
ALL NIGHT LONG

IN THE WORST POSSIBLE CONDITIONS
TO PULL THIS OFF.

AND I'M INCREDIBLY PROUD
OF THEM,

AND YOU'RE GONNA BE TOO
WHEN YOU SEE IT.

YOU READY TO SEE YOUR BAR?

- I'M READY.
YES.

- ALL RIGHT,
ON THE COUNT OF THREE,

TURN AROUND.

ONE!

TWO!

THREE!

- WOW.
- OH, MY GOD.

- BAMBOO BEACH CLUB.
I LOVE IT!

I LOVE THE NAME!

- IT'S AWESOME.

- YOU DID GOOD,
JON, YOU DID GOOD.

- IT'S ALL ABOUT RAISING
EXPECTATION.

YOU SEE WHY I HAD TO MAKE
THAT SUBTLE CHANGE?

- I SEE IT.
- IT'S SUBTLE, BUT IT'S BIG.

ISN'T IT?
- PERFECT.

- NOW WHEN THE LOCALS COME,
THE TOURISTS WILL COME TOO.

57% OF ALL TOURISTS
GET THEIR RESTAURANT

AND DRINKING RECOMMENDATIONS
FROM A LOCAL.

WELL, YOU READY
TO SEE THE INSIDE?

- READY.
- ALL RIGHT, GUYS, GO AHEAD.

- YES.

WOW!
OH, MY GOSH.

LOOK AT THIS.

OH, YEAH, THIS IS SICK.
- NO MORE ICE, NO MORE ICE.

- OH, MY GOD.

I LOVE IT, LOOK AT THIS.
- WOW.

- EVERYTHING, EVERYTHING,
EVERYTHING.

- WOW.
- OH, MY--

- WE GOT A BRAND-NEW FAUCET,
WE GOT AN EXTRA SINK.

I COULDN'T BE ANY HAPPIER
RIGHT NOW.

I COULDN'T BE
ANY HAPPIER.

- LET'S TALK
ABOUT SOME OF THE STUFF

THAT'S GOING ON HERE
REAL QUICK.

FIRST OF ALL,
A NEW BAR TOP.

WE PRETTY MUCH HAD TO REBUILD
THE ENTIRE BAR

FROM SCRATCH FOR YOU.

REMEMBER THAT HOLE OVER HERE?
- YEAH.

- THE WHOLE BAR WAS CAVING IN.
THIS IS SOLID.

IT'S THICK,
AND IT'S PERFECTLY SEALED.

THIS IS FLOURINE, GUYS.
IT'S A NON-ABSORBENT MATERIAL

WHERE IT WON'T ABSORB
BACTERIA.

FRANK, WHEN I GOT HERE,
THIS WAS A PLUMBING DISASTER.

- LEAKS EVERYWHERE.

WE DIDN'T HAVE
THE EQUIPMENT WE NEEDED.

RUST--
SO I CALLED MY FRIENDS

AT ART PLUMBING
AND AIR CONDITIONING.

THEY GAVE YOU
THIS FOUR-COMPARTMENT SINK.

THEY FIXED THIS DRAIN,
FIXED THE CONCRETE,

AND RE-PLUMBED
THE ENTIRE BAR.

- WE'RE READY TO WORK.

- PERFECT.
- READY TO WORK.

- REMEMBER THIS BABY?
- OH, YEAH.

- THIS IS A REFRIGERATOR!

THIS CAME
FROM GLASTENDER.

AND THIS IS
A GREAT COOLER.

WHAT'S A RED STRIPE
IF IT ISN'T NICE AND COLD?

FEEL THAT BABY.

- I'M NOT JUST HAPPY
THAT WE HAVE A NEW BAR.

I FEEL LIKE I HAVE A REAL ROLE,
AND MOVING FORWARD,

I FEEL LIKE
WE'RE GONNA BE SUCCESSFUL.

- THEN WHAT DO YOU THINK
OF THE SEATING AREA HERE?

KEPT THE OLD TABLETOPS,
REFINISHED 'EM ALL.

- I FEEL LIKE A SHEIK OF ARABIA
OR SOMETHING RIGHT NOW.

- ALL NEW FURNITURE,
ALL NEW SEATING.

THINK OF THAT.

$60,000 A TABLE.

$15,000 A SEAT.

- RIGHT THERE
IS YOUR 200 GRAND.

THESE PREMIUM BEACHFRONT SEATS
ARE THE BEST IN THE HOUSE.

AND IF THOSE SEATS
ONLY AVERAGE $41 A DAY,

THEY'LL DO
$15,000 A YEAR EACH.

THAT'S $240,000 A YEAR
OF ADDITIONAL REVENUE.

THERE GOES FRANK'S DEBT.

- I CONSIDER YOU
A TRUE FRIEND.

NO, NO, FORGET THAT.

THANK YOU.
THANK YOU, BUDDY.

THANK YOU, BUDDY.
- OKAY.

- THE STAFF RACES TO PREP
THE BAR FOR THE RELAUNCH.

- FIVE MINUTES, GUYS.
SEE THAT?

100 PEOPLE WAITING TO GET IN.
YOU GUYS GONNA BE READY?

- YES.
- YEP.

- THE QUESTION REMAINS
AS TO WHETHER

THEY WILL BE ABLE
TO HANDLE THE CROWD

THAT THE BAR'S NEW AMBIANCE
IS SURE TO ATTRACT.

- HEY, EVERYBODY.

I'M VERY PROUD
TO SHOW YOU GUYS

OUR BRAND-NEW BAMBOO BEACH CLUB
AND TIKI BAR.

AND I KNOW YOU'RE GONNA LOVE IT,
SO COME ON IN.

[all cheer]

- WITHIN MINUTES,
THE BAMBOO BEACH CLUB FLOODS

WITH NEW CUSTOMERS.

THE BAR AND THE KITCHEN
ARE SLAMMED.

- LET'S GET EVERYTHING.
[bleep] IT.

- THIS IS THE TOUGHEST MY JOB
HAS EVER BEEN RIGHT NOW.

- EVEN MORE SO
THAN THE STRESS TEST.

- ABBIE,
YOU'RE NOT READY FOR THIS.

- JUST DO YOUR [bleep] JOB
THERE, BOBBY,

AND LISTEN
TO WHAT I SAY.

- GUYS, GUYS, GUYS,
COME ON.

- GETTIN' NAILED.
HOW WE DOING?

- WE'RE GOOD, WE'RE GOOD, SIR,
WE'RE GOOD.

- RIGHT NOW WE'RE RUNNING
ABOUT 15-MINUTE TICKET TIMES?

- YES, SIR.
- NOT BAD, GUYS.

HANGING IN THERE, BARRY.

- TONIGHT WE WERE MUCH BUSIER
THAN THE STRESS TEST.

- ORDER FIVE, HERE'S A PLATE,
HERE'S A PLATE.

WE'RE KILLING.

- BUT BARRY HANDLED IT WELL,
AND EVERYBODY ELSE FELL IN LINE.

- BOBBY, I'M GOING TO NEED EXTRA
PLATES OVER THERE, OKAY?

- CHORIZO FOR ALYSSA.

- FOOD WAS GOING OUT
IN TIMELY FASHION.

LOOKED GOOD, TASTED GOOD.

BOYS ARE MOVING,
BARRY'S DELEGATING,

BOBBY'S RIGHT BEHIND THEM.

EVERYBODY'S WORKING ON A TEAM,
AND I'LL BE HONEST WITH YOU,

THIS KITCHEN HASN'T BEEN
THIS BUSY IN A LONG TIME, BABY.

- MY GUYS IN HERE,
THEY'RE WORKING HARD.

THAT'S WHAT IT IS, MAN.

- DO A BLACK SPICED
AND PEACHY?

- THEY'RE NOT FLUSTERED.

THEY'RE NOT CRACKING
UNDER THE PRESSURE.

- LADIES.
both: THANK YOU.

- ABBIE WAS
MY BIGGEST CONCERN,

AND SHE'S RISING
TO THE OCCASION.

SHE MULTITASKS WELL,
SHE HAS HER TABS,

SHE'S CLOSING OUT,
SHE'S GREETING PEOPLE,

TAKING CARE OF THEM,
MANY DRINKS AT A TIME.

AND I'M SO PROUD OF HER.

AWESOME JOB, BABY.
- THANK YOU.

IT HASN'T BEEN HARD AT ALL.
IT'S ACTUALLY BEEN A LOT EASIER.

I'M NOT CRYING
THIS TIME.

I'M SMILING,
WHICH IS A GOOD THING.

- I'M REALLY PROUD
OF THE STAFF.

THEY GOT SLAMMED TODAY.

- THEY GOT IN DEEP,
BUT THEY HELD THEIR OWN.

- YEAH.
- WELCOME BACK.

- THANK YOU.
IT LOOKS BEAUTIFUL.

- DOESN'T IT LOOK GREAT?
- WOW.

I CAN'T BELIEVE IT.
- THEY DID AN AMAZING JOB.

- CAPTAIN MORGAN BLACK
AND HONEY IS DELICIOUS.

- SO IT'S GOOD
TO SEE YOU BACK HERE.

THERE YOU GO.

- BETTER DRINKS, BETTER SERVICE,
BETTER FOOD.

NIGHT AND DAY
DIFFERENCE.

INCREDIBLE.
- MAN, WHAT A JOB.

- THANK YOU.
- WOW, THIS PLACE IS AMAZING.

- WHEN I GOT HERE, FRANK WAS
MORE INTERESTED IN PRETTY GIRLS

THAN HE WAS HIS OWN BAR.

NOW HE HAS PRIDE
IN HIS BAR,

AND THAT PRIDE
CAN LEAD HIM TO SUCCESS.

- DUDE, I WANT YOU TO COME BACK
A YEAR FROM NOW

AND LOOK AT ME AND SAY,
"FRANK, I'M PROUD OF YOU."

- I WILL, I LOOK FORWARD
TO THAT, BUDDY.

- ALL RIGHT, GOOD.
THANK YOU SO MUCH, JON.

- SO YOU GOT YOUR CAKE,
AND YOU'RE EATING IT TOO.

- ABSOLUTELY.

- A GREAT BAR
MAKES A HOTEL BETTER.

THE WHOLE PROPERTY IS IMPROVED
BECAUSE OF THIS BAR RESCUE.

[crowd cheering]

- ONE MONTH AFTER THE RELAUNCH,
SALES AT THE BAR HAVE DOUBLED

FROM THE SAME TIME
THE YEAR BEFORE.

- GUYS, HOW IS EVERYTHING TODAY?
EVERYTHING GOOD?

- HEY, HOW YOU DOING TONIGHT?
- ALL RIGHT.

GOOD, GOOD, YOU GUYS
ENJOYING YOURSELVES?

- WE'RE HAVING
A GREAT TIME, THANKS.

- ALL RIGHT, GOOD.

THE BAMBOO BEACH CLUB
AND TIKI BAR

IS DOING PHENOMENAL.

WE'VE HAD
A LOT MORE LOCALS COME.

I'VE NOTICED NEW FACES
I HAVEN'T SEEN IN YEARS.

EVERYBODY LOVES THE FOOD,
EVERYBODY LOVES THE NEW DRINKS,

AND WE'RE GETTING NOTHING
BUT COMPLIMENTS.

- IT'S A NICE PLACE
TO HANG OUT.

LOVE IT.

- MIA DID COME BACK
AND WANT HER JOB BACK,

BUT, YOU KNOW WHAT,
I HAVE TO SET AN EXAMPLE.

SO UNFORTUNATELY
SHE'S A GREAT GIRL,

BUT SHE JUST CAN'T
WORK HERE ANYMORE.

AND GIVING ALYSSA
THE AUTHORITY

TO HIRE AND FIRE
HAS HELPED A LOT.

- NOT ONLY DO WE HAVE
THE TOURISTS,

BUT A LOT MORE LOCALS
ARE COMING.