Bar Rescue (2011–…): Season 2, Episode 4 - Mystique or Murder - full transcript

[loud barroom chatter]

- LAST YEAR,
MORE THAN 5,000 FAILING BARS

NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.

IF THINGS
DON'T CHANGE SOON,

THE OLIVE PIT
IN ORANGE, CALIFORNIA

WILL BECOME
JUST ANOTHER STATISTIC.

IN 2001, FORMER BANKER
TIM EYERLY CASHED IN HIS CHIPS

AND PURCHASED
THE OLIVE PIT,

A 40-YEAR-OLD DIVE BAR
IN ORANGE, CALIFORNIA.

- WHEN I FIRST
BOUGHT THE OLIVE PIT,

I WAS DOING
ABOUT $50,000 A MONTH.



- ALREADY A HIT
WITH THE BLUE COLLAR COMMUNITY,

IT QUICKLY BECAME TIM'S FAVORITE
PLACE TO HANG OUT, AS WELL.

- I ENJOY THE CUSTOMERS,
I ENJOY MY EMPLOYEES,

I HAVE COCKTAILS WITH THEM
A COUPLE DAYS A WEEK.

- WORKING.
[laughter]

- BUT WHILE COASTING
ON THE BAR'S BUILT-IN LEGACY,

TIM TURNED HIS FOCUS
ELSEWHERE.

- ALL THE BARTENDERS HERE
ARE...HOT.

[laughs]

- TIM FLIRTS HIS BOOTY OFF
AT THE BAR.

- THANK YOU.

- MY GIRL.

- UNDER THE INFLUENCE OF TIM,
THE MOMENTUM

FROM THE BAR'S ORIGINAL SUCCESS
TOOK A DIVE.



- THE SALES HAVE DECLINED.

RIGHT NOW THE OLIVE IS LOSING
$5,000 A MONTH.

- RECENTLY TIM'S DAUGHTER,
TRACY, INTERVENED,

TO TRY TO CHANGE THE FATE
OF THE OLIVE PIT.

- MY DAD DID NOT WANT ME
TO GET IN THE BAR BUSINESS,

DIDN'T THINK A WOMAN
COULD DO IT.

- YOU NEED ME, UM,
FOR ANYTHING?

- NOW,
WITHIN THREE MONTHS

OF CLOSING FOR GOOD,
TRACY WANTS FULL CONTROL.

- COME TO REALITY,
AND LET ME RUN THIS BAR

THE WAY IT SHOULD BE.

- ABSOLUTELY NOT.

- IT'S TAKEN A TOLL
ON MY DAD AND I,

AND I DON'T THINK HE KNOWS IT,
BUT I DO. I FEEL IT.

- IF TIM AND TRACY
DON'T FIND A SOLUTION FAST,

THE ONLY FATHER/DAUGHTER BOND
THEY'LL SHARE IS BANKRUPTCY.

- I'LL BE--
- WHY HAVEN'T YOU ALLOWED ME

TO TAKE OVER THE BAR?
- I TOLD YOU--

- I FEEL AS THOUGH
I COULD HAVE TURNED THIS AROUND

BEFORE
THIS EVEN HAPPENED.

- WILL YOU STOP
INTERRUPTING ME?

- OUT OF TIME
AND OUT OF OPTIONS,

TIM AND TRACY HAVE AGREED
TO OPEN THE DOORS,

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

RUNNING A BAR
IS NOT JUST A 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 MONEY-MAKERS.

ORANGE, CALIFORNIA.

THIS DIVERSE COMMUNITY LIES
APPROXIMATELY 30 MILES SOUTHEAST

OF LOS ANGELES.

HOME TO MORE THAN
130,000 PEOPLE,

THE WORKFORCE
IS PRIMARILY BLUE COLLAR,

WITH AN AVERAGE INCOME
OF $34,000.

ORANGE MAINSTAY THE OLIVE PIT
OPENED 50 YEARS AGO

OFF LINCOLN AVENUE.

JON TAFFER HAS BEEN CALLED HERE
BY TIM AND TRACY EYERLY.

ACCOMPANIED BY HIS WIFE AND
MARKET RECON SPECIALIST, NICOLE,

JON IS TASKED
WITH SAVING THIS DIVE

FROM GOING OFF
THE DEEP END.

- WOW, HUH?
- YEAH.

- LOOK AT THE OLIVE PIT SIGN,
HOW IT'S SMALL AND UNDERNEATH,

RATHER THAN UP ABOVE,
SO YOU CAN'T EVEN SEE IT.

TERRIBLE.
- THIS IS COMPLETELY BIZARRE.

- HOW COMFORTABLE DO YOU FEEL
WALKING THROUGH THAT DOOR?

- NOT AT ALL. I CAN'T IMAGINE
THE KIND OF PEOPLE

THAT GO IN
A PLACE LIKE THIS.

- WELL, YOU KNOW ME
AND YELP REPORTS.

THIS ONE IS AMAZING.

"SOME COLLEGE FRIENDS AND I
DECIDED TO GO TO A BAR CALL

"LAST WEEKEND, AND OH, MY GOD,
TALK ABOUT DISAPPOINTMENT.

THE OLIVE PIT?
I'D CALL IT THE TRASH PIT."

DIVE BARS
DON'T HAVE TO BE DIRTY.

DIVE BARS ARE WARM,
THEY'RE INTIMATE, THEY'RE COZY,

AND IF THEY'RE DONE CORRECTLY,
THEY CAN MAKE A LOT OF MONEY.

GET ME THE SCOOP, NICOLE.
- OKAY.

- NICOLE HEADS INTO
THE OLIVE PIT,

A 3,000-SQUARE-FOOT VENUE
WITH AN "L"-SHAPED BAR,

TWO SERVICE STATIONS,
AND A HANDFUL OF POOL TABLES

AND VIDEO GAMES
SCATTERED AROUND THE ROOM.

- SINCE YOU DIDN'T
GET YOUR FOOD,

I DIDN'T CHARGE YOU
FOR IT.

- IN ADDITION
TO THE CAMERAS

THAT HAVE BEEN FOLLOWING
THE OLIVE PIT STAFF,

HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR

TO CAPTURE NICOLE'S RECON.

- BEFORE I CAN FIX A BAR,

I NEED TO UNDERSTAND
THE CUSTOMER EXPERIENCE,

SO I SEND NICOLE IN.

SHE TALKS TO CUSTOMERS,
TALKS TO BARTENDERS.

SHE'LL GIVE ME
THE SCOOP.

[indistinct chatter]

- WHEN I WALK IN, THE PLACE IS--
IT LOOKS LIKE A DIRTY BASEMENT.

I WAS AFRAID A RAT
WAS GONNA RUN BY.

- WHAT CAN I GET YA?
- UH,

CAN I SEE A MENU FIRST?

- WE HAVE A WALKING MENU,
IS THAT OKAY?

- A WALKING MENU?
- [laughs]

- HOW ABOUT YOU?

- I DON'T KNOW
WHAT SHE HAS RIGHT NOW.

- ALL RIGHT, WELL,
I'LL SEE THE WALKING MENU, THEN.

- CAN I GET YOU
SOMETHING TO DRINK TOO?

- HOW ABOUT
LONG ISLAND ICE TEA?

- LONG ISLAND? SURE.
- YEAH.

- PUTTING OTHER ORDERS
ON HOLD,

COOK JULIE COMES OUT OF
THE KITCHEN TO ACT AS WAITRESS.

- WHAT DO YOU GUYS HAVE
FOR THE APPETIZERS?

- I DON'T DO
A LOT OF APPETIZERS,

I DO BURGERS.

- I'LL JUST TAKE
A REGULAR BURGER.

- OKAY.

- UM...

- ARE YOU SERIOUS?
[laughing] SORRY.

- ANNOYING, THIS GIRL.

I ORDERED BEFORE THESE GUYS,
AND I HAVE TO LEAVE IN,

LIKE, A HALF HOUR.

- WHILE JULIE CONTINUES
TO WAITRESS RATHER THAN COOK,

HER FOOD ORDERS PILE UP
IN THE KITCHEN,

AND CHECK TIMES
SKYROCKET.

- IT TOOK SO LONG
TO GET A BURGER,

I STOPPED COUNTING
AFTER ABOUT 40 MINUTES.

WHO'S THE MANAGER?

- [sighs] UH, WELL, TAKE YOUR--
TAKE YOUR PICK.

WE GOT TIM,
WHO THINKS HE'S THE MANAGER,

HE'S ACTUALLY THE OWNER,

AND THEN WE GOT TRACY
IN THE BLACK OVER THERE.

- HAVE YOU BEEN DRINKING?

- WHAT?
- HAVE YOU BEEN DRINKING?

- YES.

- I WAS IN SHOCK,
THAT HE WAS THE OWNER,

SITTING THERE, TOTALLY
POUNDING DRINKS WITH PEOPLE,

HAVING A GREAT TIME,
A BETTER TIME THAN I WAS.

[barroom chatter]

- THERE WE GO.

- YAY.

WHOA.

- IS IT NASTY?

- [chuckles] IT'S, LIKE,
FALLING APART.

IT WAS
ABSOLUTELY TERRIBLE.

THE BUN WAS COMPLETELY SOGGY,
THAT IT FLOPPED OVER

LIKE A PIECE OF PAPER
ON MY HAND,

AND I TOOK ONE BITE AND
SPIT IT OUT. I COULDN'T EAT IT.

- NOW THAT NICOLE
HAS SEEN

WHAT PUTS THE "PIT"
IN OLIVE PIT,

SHE HEADS OUT TO DOWN-LOW JON
ON HER CUSTOMER EXPERIENCE.

- WHAT DO YOU THINK?
- IT'S DIRTY.

IT LOOKS LIKE
IT'S JUST BROKEN-DOWN AND OLD.

I ENDED UP ORDERING A, UH,
A LONG ISLAND ICE TEA.

- HOW WAS IT?
- AND IT WAS STIFF.

I ASKED
IF I COULD SEE A MENU.

SHE SAID, "WELL,
THE CHEF ACTUALLY COMES OUT

AND TELLS YOU
WHAT IT IS."

- SO WHAT THEY DO IS,
THEY KEEP SENDING HER OUT

INTO THE ROOM TO TALK TO PEOPLE,
WHICH MAKES HER NOT KEEP UP.

SMART. VERY SMART.
- [chuckles] EXACTLY.

I ORDERED A BURGER,
AND IT TOOK SO LONG TO GET.

IT CAME OUT REALLY WELL-DONE,
UM, BUT IT WAS FALLING APART.

- WOW.
SO TALK TO ME ABOUT TIM.

- HE WAS HAVING
A COUPLE COCKTAILS.

- AND WAS TRACY THERE?
- YES.

SHE DIDN'T SEEM LIKE
SHE WAS SOCIALIZING

AS MUCH AS
SHE WAS WATCHING HER FATHER.

- OKAY, I THINK
I GOT WHAT I NEED.

THIS BAR IS TERRIBLE.

IT'S FILTHY,
IT SMELLS,

IT'S NOT A DIVE BAR,
IT'S A LOUSY BAR.

HELLO.
- HI. HI!

- JON TAFFER.
- HOW ARE YOU? TIM EYERLY.

- NICE TO MEET YOU, TIM.
- MY DAUGHTER, TRACY.

- TRACY, HOW ARE YOU?
- HI, JON, HOW ARE YOU?

- GOOD. NICE TO MEET YOU.
- NICE TO MEET YOU.

- LET'S GO IN THE OFFICE,
WHERE WE CAN TALK.

THIS BAR'S 50 YEARS OLD,
RIGHT, TIM?

- 50 YEARS OLD THIS YEAR.
- WOW.

- IT HAS SOME HISTORY.

- THAT'S AN ACCOMPLISHMENT
UNTO ITSELF.

- IT HAS SOME HISTORY.
THAT IS CORRECT.

- HOW LONG DO WE HAVE UNTIL
WE'RE OUT OF MONEY?

- I MEAN--
- THREE, FOUR MONTHS.

- WE'RE DO OR DIE NOW.
- YEAH.

- WHY'D YOU LET IT GO DOWNHILL
SO FAR?

- THE ECONOMY
AND EVERYTHING.

- EVERY BAR THAT'S FAILING
IN AMERICA HAS EXCUSES.

"UH, THE ECONOMY.
OH, THE COMPETITOR!"

ARE THERE BARS IN THIS TOWN
THAT ARE MAKING MONEY?

- SURE.
- SO THAT'S BULL [bleep],

ISN'T IT? YOU SHOULD
KNOW BETTER THAN THAT.

- YOU KNOW, I'VE BEEN
IN THE BAR BUSINESS 22 YEARS,

AND--AND I'VE NEVER HAD ANYBODY
TALK TO ME THAT WAY BEFORE.

DOESN'T WORK WITH ME.

- WHAT HAVE YOU DONE
TO MAKE IT PROFITABLE?

- I--DIDN'T WORK.

ANYTHING I'VE DONE
DID NOT WORK.

- IS HE FULL OF [bleep],
OR IS HE REAL?

- I THINK
HE BELIEVES THAT.

- TALK TO ME
ABOUT YOUR ROLE HERE, OKAY?

- I TRY TO MANAGE, AND I KIND OF
GET OVERRULED BY MY FATHER.

I DON'T THINK HE THINKS
I CAN RUN THIS BAR.

- TRACY WANTS TO RUN THIS BAR,
BUT RUNNING A BAR IS HARD WORK,

AND SHE'S NEVER
BEEN TESTED.

YOU THINK
HE RUNS IT WELL?

- NO.

- WELL, OBVIOUSLY,
HE'S NOT LAYING AWAKE AT NIGHT,

FREAKING OUR OVER THAT.
- THINKING ABOUT THIS.

- NO, I'M NOT.
- RIGHT.

- I AM.
I AM LAYING AWAKE AT NIGHT,

'CAUSE THIS IS
MY LEGACY.

THIS IS WHAT WILL BE
LEFT TO ME.

WHAT HE'S LEAVING ME NOW,
I GOT [bleep].

WE COULD LOSE IT ALL.
SO IT'S TOUGH.

I--I THINK MY DAD
NEEDS TO COME TO REALITY

AND LET ME RUN THIS BAR
THE WAY IT SHOULD BE.

- ABSOLUTELY NOT.

- WHY?
- I NEED SOMETHING TO DO,

AND I DON'T WANT TO
SIT HOME ALL DAY.

- SO YOUR MOTIVATION
IS A SOCIAL CLUB.

- YEAH.

- DO YOU DRINK WHEN YOU'RE HERE?
- YES.

- THAT'S A MESS, MAN.
IT'S NOT GONNA WORK.

- THAT'S THE NAME OF THE GAME.
- YOU WANTED A SOCIAL CLUB?

WE'LL BRING THE BOOZE
TO YOUR HOUSE,

I'LL PUT A NICE SOUND SYSTEM
IN YOUR LIVING ROOM.

PARTY ALL NIGHT.

THIS IS UNBELIEVABLE.

IF TIM IS WILLING TO TELL ME
HE DRINKS IN HIS OWN BAR,

GOD KNOWS WHAT HE'S
NOT WILLING TO TELL ME,

AND I'LL TELL YOU THIS, WHEN
PEOPLE DRINK IN THEIR OWN BARS,

THEY DON'T TYPICALLY
BEHAVE CORRECTLY.

IF I WANT TO SEE
HOW TIM REALLY MANAGES THIS BAR,

SOBER OR DRUNK,
I GOT TO FIND OUT FOR MYSELF.

- BEFORE
MEETING WITH THE STAFF,

JON REVIEWS
SURVEILLANCE FOOTAGE

OBTAINED
OVER THE PREVIOUS WEEK.

[echoing laughter]

- MY GIRL.
- [laughs]

- AW!

- I AM SHOCKED.

WHAT TIM HAS DONE
IS UNFORGIVABLE.

- ARMED WITH
THIS NEW INFORMATION,

JON GATHERS THE STAFF
FOR A MORNING MEETING.

- MY NAME
IS JON TAFFER,

AND I AM ONE OF THE BEST
BAR CONSULTANTS IN THE WORLD.

I GOT THREE DAYS
TO CHANGE YOUR LIFE,

AND I'M NOT GONNA
MESS AROUND.

WHEN SOMEBODY GETS IN MY WAY,
I'M GONNA RUN 'EM OVER.

I AM GONNA COME THROUGH
FOR THIS PLACE,

NO MATTER WHAT IT TAKES ME
TO GET THERE.

DO YOU UNDERSTAND THAT?
- YES.

- SO THIS IS A TIME
TO BE HONEST,

AND FOR THE NEXT FEW MINUTES,
I DON'T WANT

ANYTHING THESE PEOPLE SAY
TO AFFECT THEIR JOB.

- OKAY.
- OKAY.

- HAVE YOU EVER BEEN TOUCHED
BY OWNERSHIP?

- NO.

- ARE YOU BEING HONEST WITH ME,
OR ARE YOU LYING TO ME

TO TELL ME WHAT I WANT TO HEAR?
- BEING HONEST.

- IS HE BEING HONEST?

- I HOPE
HE'S BEING HONEST.

- I'M ANGRY AT YOU TODAY,
AND HERE'S WHY.

THIS IS A BUSINESS
WHERE WE'RE RESPONSIBLE

FOR PEOPLE'S WELL-BEING.

WE'RE RESPONSIBLE
FOR THEIR SAFETY.

I THINK THAT YOU'RE
AN UNBELIEVABLE "BS"er...

- I'M NOT.
- AND I GOT THE VIDEOTAPE

TO PROVE IT.

I'D LIKE YOU GUYS TO WATCH
THIS VIDEO FOR A MOMENT.

- MY GIRL.

- AW!
- [indistinct]

- MORALLY WRONG!

ILLEGAL.

- [on video] OH! OH.
[laughs]

[laughter]

- TIM EYERLY
OWNS THE OLIVE PIT,

A DIVE BAR
IN ORANGE, CALIFORNIA.

HE AND HIS CO-MANAGER/DAUGHTER,
TRACY HAVE CALLED

WORLD-RENOWNED BAR EXPERT,
JON TAFFER, FOR HELP.

JON HAS CALLED
THE STAFF TOGETHER

AFTER REVIEWING
SOME DISTURBING FOOTAGE

FROM
THE SURVEILLANCE CAMERAS.

- MY GIRL.

- AW.
[laughter]

- AH!
- [laughs]

- THANK YOU.
[laughter]

[laughter]

OKAY.

VERY UNCALLED FOR.

- "UNCALLED FOR?"

MORALLY WRONG!

ILLEGAL.

- IT FEEL GOOD
WHEN JON CALLED HIM OUT.

- YOU GET ANGRY?

- YES.

I STAY HERE BECAUSE

I KNOW THAT THERE'S POTENTIAL
AT THIS BAR,

BUT I CAN'T EVEN REALLY
COUNT ON MY HANDS

HOW MANY TIMES
I'VE SEEN HIM JUST COME UP

AND START GRABBING
ON US.

- AND THEN
YOU DO NOTHING?

- WELL, I'M SUPPOSED TO
DO SOMETHING, AND I SHOULD--

- I DIDN'T ASK YOU
WHAT YOU'RE SUPPOSED TO DO.

- DO YOU DO SOMETHING?
- I--I GUESS I DON'T DO ENOUGH.

- THEN IT'S YOUR FAULT
TOO.

ISN'T IT?
- I--YEAH.

NO, YOU'RE RIGHT.

- WE TREAT EACH OTHER
WITH DIGNITY,

AND WE DON'T MAKE EACH OTHER
UNCOMFORTABLE.

NOBODY HAS THE RIGHT
TO DO THAT TO YOU.

- ESPECIALLY YOU.

HE'S THE PROBLEM.

I'M NOT GONNA FIX THIS BAR
IF I DON'T FIX YOU,

OR GET YOU THE HELL
OUT OF HERE!

DO YOU FEEL LIKE
A FAILURE?

- I DO.

- 'CAUSE I WANT YOU TO.

- IT DIDN'T MAKE ME
FEEL GOOD AT ALL,

SEEING JON
TEAR APART MY FATHER,

BUT AT THE END OF THE DAY,
IT'S NOT EXCUSABLE,

AND IT SHOULD NEVER HAVE
HAPPENED IN THE FIRST PLACE.

- JON HAS
HIS HANDS FULL,

DEALING WITH THE OLIVE PIT'S
MANAGEMENT ISSUES,

BUT HE STILL HAS
AN ENTIRE BAR AND KITCHEN STAFF

TO BRING UP TO SPEED.

WITH ONLY THREE DAYS REMAINING
UNTIL THE RELAUNCH,

JON CALLS FOR BACKUP.

FIRST, FOR THE BAR,
IS KAT MUNDAY.

KAT'S
A SERVICE INDUSTRY TRAINER,

WHO HAS EXTENSIVE EXPERIENCE
AT NATIONWIDE CHAINS,

INCLUDING
THE CHEESECAKE FACTORY.

WITH HER CORPORATE EXPERIENCE,
SHE CAN INSTITUTE STRUCTURE

IN AN UNSTRUCTURED
ENVIRONMENT,

WHILE KEEPING THE CASUAL FEEL
OF A DIVE BAR INTACT.

FOR THE KITCHEN,
JON BRINGS IN CHEF BRIAN DUFFY.

BRIAN IS A RENOWNED IRISH CHEF
FROM PHILADELPHIA.

KNOWN FOR HIS MASTERY
OF SIMPLE COMFORT FOODS,

HE'S PERFECT
FOR CREATING A NEW MENU

THAT COMPLIMENTS
THIS DIVE BAR.

- LET'S GO SEE THE BAR.
- OKAY.

- AND I OPEN THIS.

OKAY, ONE OF THE FIRST THINGS
I NOTICE

IS THERE'S GLASS BROKEN
DOWN THERE IN THE BOTTOM.

- AND THERE'S BEER BOTTLES
SITTING ON THAT.

- IF, FOR ANY REASON,
A LITTLE SHARD OF THAT GLASS

WOULD BE ON ANYTHING
NEAR A CUSTOMER,

THEY COULD REALLY
HURT THEMSELVES.

- TAKE A LOOK ON THIS SIDE,
AS WELL. YOU CAN SEE...

- UNDERNEATH.
- OH, YEAH.

- THE MOLD THAT IS ALREADY
STARTING TO GROW ON THE INSIDE.

- THAT--YEAH.
- THAT'S MOLD.

- THIS IS WHAT'S ON THE BOTTOM
OF THIS COOLER.

- THIS IS ALL
A REFLECTION OF YOU.

IF YOU WOKE UP EVERY DAY
AND CAME HERE, NOT TO DRINK,

BUT TO MAKE MONEY, I WOULDN'T BE
STANDING HERE RIGHT NOW.

IT'S SHAMEFUL.
- I UNDERSTAND.

- LET'S MOVE ALONG.

- OKAY, SO THIS IS
HOW YOU STORE YOUR GLASSES.

WHAT IS THAT?

- IT'S A BAND-AID.
- THAT'S A BAND-AID.

- THIS IS UNBELIEVABLE.
- NO.

- GUYS, I'M TRYING
NOT TO GET ANGRY,

BUT IT'S GODDAMN HARD NOT TO
GET ANGRY WHEN I LOOK AT THIS!

COME ON!
- I WAS IN SHOCK.

I--I DIDN'T REALIZE
SO MANY THINGS WERE HAPPENING.

- HOW DO YOU WALK BY THIS
EVERY DAY?

CLEAN THIS PLACE!

IF IT WAS A BOOB,
YOU WOULD HAVE NOTICED IT.

- CONDITIONS AT THE BAR
ARE APPALLING,

LEAVING CHEF DUFFY
TO BRACE HIMSELF

FOR THE KITCHEN
WALK-THROUGH.

- WE HAVE DIRT, GRIME, AND FILTH
EVERY PLACE THAT YOU LOOK.

IT'S DISGUSTING.

ALL RIGHT, WHY DON'T YOU
LEAD ME IN THERE?

- ALL RIGHT.
- YOU CAN SHOW ME

WHERE EVERYTHING IS,
WHERE ALL YOUR LABELS ARE.

- I HAVEN'T ANYTHING
LABELED.

- YOU DON'T HAVE ANYTHING
LABELED.

- [indistinct]

- SO WHERE IS ALL OF
OUR GROUND BEEF AND OUR MEATS,

AND ALL THAT STUFF?
- I ONLY HAVE THE GROUND BEEF.

IT ISN'T OPENED.
- OKAY.

SEALS DON'T ALWAYS WORK.
THEY DON'T ALWAYS STAY.

- OKAY.
- DO YOU GUYS KNOW

WHERE
THE GROUND BEEF IS?

- ABOVE THE LEMONS.

- NOBODY NOTICES, BUT IT FALLS
ON TOP OF THE LEMONS.

NOW, IS THIS A LIME
OR A LEMON?

- IT WAS SUPPOSED TO BE
A LEMON.

- THAT'S SUPPOSED TO BE
A LEMON, AND IT'S IN HERE,

AND IT'S CONTAMINATING
EVERYTHING AROUND IT.

I MEAN, COME ON,
AT WHAT POINT DO WE SAY,

"I NEED TO STEP UP,
AND I NEED TO BE RESPONSIBLE

FOR WHAT HAPPENS
IN HERE?"

WHAT'S GOING ON
UP HERE?

- LOOKS LIKE IT HASN'T
BEEN CLEANED IN TEN YEARS.

- AND HOW LONG
HAVE YOU WORKED HERE?

- ABOUT FOUR.
- ABOUT FOUR.

OKAY, SO FOUR OF THOSE YEARS
ARE NOW YOUR FAULT.

WHEN THAT SITS THERE,
AND IT STARTS TO HEAT UP,

WHAT HAPPENS TO OIL
WHEN IT HEATS UP?

IT DROPS.
THE FURTHER DOWN IT GETS,

IT'S GONNA ACTUALLY
CREATE A WALL OF FIRE.

- GREASE VAPORS
CAUSED BY COOKING

CAN COVER A VENTILATION SYSTEM
IN A HIGHLY FLAMMABLE COATING.

WHEN THE OVEN IS IN USE
FOR LONG PERIODS OF TIME,

THIS COATING MELTS
AND DRIPS GREASE PARTICLES

DOWN ONTO THE STOVE,

IF THESE PARTICLES MAKE CONTACT
WITH THE BURNER,

THEY IGNITE
AND CREATE A WALL OF FLAME

BETWEEN THE STOVE AND HOOD, THAT
THEN SPREADS THROUGH THE KITCHEN

IN A MATTER OF SECONDS.

- YOU GUYS HAVE GOTTEN ALONG
VERY LUCKY

FOR THE LAST
COUPLE OF YEARS.

WE HAVEN'T HAD A FIRE.
- RIGHT.

- WE ARE LUCKY AT THAT.

WE HAVE THE OPPORTUNITY
TO KILL PEOPLE

ON A DAILY BASIS
BY OUR LACK OF RESPONSIBILITY,

SO MY JOB NOW IS TO GO IN THERE
AND SHOW HER

THE PROPER WAYS
TO DO THESE THINGS.

- WHILE CHEF DUFFY
PUTS OUT FIRES IN THE KITCHEN,

KAT TURNS A CRITICAL EYE
TO THE GIRLS AT THE BAR.

- NOW, EACH ONE OF YOU
MAKE ME A LONG ISLAND.

- HI.
- HEY.

- NOW, I AM WONDERING,
WHY ARE WE USING THIS GLASS?

IS THIS--?
- I NORMALLY MAKE 'EM IN THESE.

- OKAY. ALL RIGHT.

WITH A LONG ISLAND,
YOU DON'T POUR INTO A BEER MUG,

BECAUSE IT NEEDS TO BE
THE RIGHT MIX.

- EVERYTHING MATTERS.

WE WILL DEFINITELY BE
GOING THROUGH ALL THE GLASSES,

AND EXACTLY WHICH DRINKS
GO IN EACH GLASSES.

- THINGS AREN'T DONE
THE WAY THEY SHOULD BE.

- RIGHT NOW,
ALL I'M TASTING IS ALCOHOL.

- WE ALWAYS POUR DRINKS
VERY STRONG LIKE THAT.

I'VE BROUGHT UP
TO THE ATTENTION OF TIM

QUITE A FEW TIMES,
BUT TIM DON'T CARE.

- WE'RE GONNA HAVE TO
WORK ON THE POUR.

- SHOW ME THE PROCESS
OF GETTING THE BURGER READY.

- UH--
- THAT'S WHAT I WANT TO SEE.

- ALL RIGHT, SO...

THE BARTENDERS WILL SAY, "JULIE,
SOMEBODY WANTS TO ORDER FOOD."

I GO OUT AND I ASK THAT PERSON
WHAT THEY WOULD LIKE.

- I JUST GOT
EXCEPTIONALLY ANGRY AGAIN.

SHE'S GOT TO LEAVE THE KITCHEN
TO GO OUT TO THE BAR.

SO WE--I--I--
I CAN'T BLAME HER

FOR HAVING AN
HOUR-AND-A-HALF-LONG CHECK TIME.

- HOW LONG HAS THIS
BEEN GOING ON?

- SINCE DAY ONE.
- SO FOR FOUR YEARS.

- I DIDN'T KNOW
THIS WAS HAPPENING.

- AND FOR FOUR YEARS
YOU DIDN'T KNOW.

- THAT'S CORRECT.
- OKAY.

STOP MAKING EXCUSES!

YOU GUYS ARE LITERALLY BACKING
EACH OTHER'S BULL[bleep] UP.

HEY,
WHO TAKES ORDERS HERE?

[yelling] WHO TAKES ORDERS
FOR FOOD?

all: JULIE.
- JULIE DOES?

- YES.
- FIVE BARTENDERS JUST TOLD ME

THAT THE COOK IN THE KITCHEN
TAKES ORDERS.

THAT'S YOUR JOB.

JULIE'S NEVER
TAKING AN ORDER AGAIN.

DO YOU UNDERSTAND THAT?

IF YOU DO,
YOU'RE FIRED.

- WITH THE PROBLEMS ASSESSED,

THE STAFF
GETS TO CLEANING THE BAR...

- THIS IS SO DISGUSTING.

- WHILE THE EXPERTS
MEET WITH JON

TO REPORT
ON WHAT THEY'VE LEARNED.

- PLACE IS A DISASTER.

- WE HAVE SO MANY PROBLEMS
WE HAVE TO FIX.

THE DRINKS ARE SO STIFF,

AND YOU ARE LOSING MONEY
WHEN YOU DO THAT.

- BAD, HUH?
- YEAH, IT'S BAD.

- YOU KNOW,
DIVE BARS ARE COOL TODAY.

- YEAH.
- WHAT IS A DIVE BAR?

A DIVE BAR ISN'T DIRTY.
IT'S WARM,

IT'S APPROACHABLE.

YOU DON'T HAVE TO DRESS,
THERE'S NO PRESSURE.

THAT'S WHAT
WE GOT TO CREATE HERE.

SO WE GOTTA COME UP WITH
THE RIGHT DRINKS

TO DRIVE
THAT DIVE BAR CONCEPT.

- RIGHT. I'M NOT GONNA
DO FANCY MARTINIS HERE.

I'M DEFINITELY
GONNA DO SOMETHING

THAT EVERYBODY
AROUND THE CORNER'S

GONNA WANT TO COME IN
AND HAVE A DRINK.

- SO CHEF, GREAT DIVE BAR FOOD.
- YEAH.

TALKING ABOUT A SIMPLE MENU,
COMFORT FOOD.

I GOT YOU COVERED.
- COOL.

- JON AND HIS EXPERTS
HAVE A GAME PLAN IN MOTION,

BUT BASED ON NICOLE'S RECON
AND KAT'S FINDINGS WHILE

WORKING WITH THE BARTENDERS,
JON IS GOING TO HAVE TO

RELY ON HARD DATA
TO FIND OUT JUST HOW MUCH MONEY

THE OLIVE PIT
IS LOSING EACH NIGHT.

- WHEN I WENT HOME LAST NIGHT,
I REALLY THOUGHT

WE HAD STARTED
TO TURN THE CORNER,

UNTIL THIS MORNING, WHEN I GOT
THE BEV INTEL REPORTS.

I BROUGHT A COMPANY IN HERE
CALLED "BEV INTEL,"

AND WHAT THIS COMPANY DOES IS,
THEY COME IN HERE

AND THEY WEIGH
EVERY LIQUOR BOTTLE,

AND THEN THEY COMPARE IT
AGAINST THE DRINKS

THAT YOU ACTUALLY SOLD,

AND THEY TELL US,
ARE WE EVEN CLOSE?

ON SATURDAY,

YOU GUYS GAVE AWAY
IN ONE DAY...

$310 WORTH OF LIQUOR.

ON SUNDAY,

YOU GUYS GAVE AWAY
737 [bleep] DOLLARS OF LIQUOR!

YOU TAKE
A DAMN LIQUOR BOTTLE...

AND THAT'S
WHAT YOU'RE DOING.

YOU SEE THIS MONEY?

THAT'S WHAT YOU'RE DOING.

I JUST THREW AWAY
ABOUT 12 DRINKS.

YOU GUYS GAVE AWAY
ALMOST 100!

WHO WORKED
SATURDAY NIGHT?

- OKAY, ON SUNDAY
WE HAD EVEN WORSE NUMBERS.

WHO WORKED
ON SUNDAY NIGHT?

I WOULD FIRE HER
IN 30 SECONDS.

- I STAND BEHIND
THESE EMPLOYEES.

I--I'M NOT GONNA
GO AND FIRE SOMEBODY

THAT I DON'T BELIEVE
SHOULD BE FIRED.

- YOU DON'T HAVE THE SPINE
TO BE A MANAGER.

- I--

- I WOULD FIRE HER
IN 30 SECONDS.

- I DON'T STEAL.
- I DON'T BELIEVE

SHE'S STEALING.

- STEALING ISN'T JUST
PUTTING MONEY IN YOUR POCKET.

GIVING AWAY AN OWNER'S PRODUCT,
OVER-POURING, THAT'S STEALING.

YOU DON'T HAVE THE SPINE
TO BE A MANAGER.

- I DO. I DO.
- THEN ACT.

- I--I'M NOT GONNA
GO AND FIRE SOMEBODY

THAT I DON'T BELIEVE
SHOULD BE FIRED.

HONESTLY.
- YOU'RE A FOOL.

- I WANTED TO TELL JON
TO [bleep] OFF,

AND A COUPLE MORE THINGS
ON TOP OF THAT.

- THEY ARE POURING DRINKS
IN BEER MUGS.

- YOU THINK YOU'RE SUPPOSED TO
USE BEER MUGS?

- I--BUT IT'S HAP--
- IT'S HAPPENING, AND WE HAVEN'T

SAID ANYTHING ABOUT IT.
- IT'S BEEN HAPPENING.

- THE PERSON I'D FIRE
IS MY FATHER,

BECAUSE HE JUST ALLOWS IT.
HE DOESN'T DO ANYTHING ABOUT IT.

- HOW DO YOU FEEL?

- I FEEL AWFUL.
I MEAN, I--

I FEEL LIKE
I'M BEING PICKED ON.

- THEY'RE POURING THE DRINK
IN A MUG,

THEN, OF COURSE, THEN THERE'S
GONNA BE DIFFERENT POURS.

- I KNOW YOU MIGHT NOT HAVE
THOUGHT OF IT AS STEALING,

I UNDERSTAND THAT.

I'M GONNA GIVE YOU
THE BENEFIT OF THE DOUBT.

YOU LIVE FOR ANOTHER DAY.
- THANK YOU.

- TRACY
ACTUALLY FOUGHT BACK.

I'M NOT QUITE SURE
IF SHE DIDN'T HAVE THE COURAGE

TO FIRE STEPHANIE,
OR REALLY FELT

THAT STEPHANIE
SHOULDN'T BE FIRED.

TIME WILL TELL,
BUT I WAS PROUD TO SEE TRACY

FIGHT FOR AN EMPLOYEE.

THAT'S A BEGINNING
OF SOMETHING I CAN WORK WITH.

DO WE ACCEPT RESPONSIBILITY
FOR THIS?

- YES.
- SO I WANT YOU GUYS

TO USE THIS AS YOUR MOTIVATION
TO COME THROUGH FOR HER MORE.

- I'M GONNA DO EVERYTHING
THAT I CAN

AND EVERYTHING
I HAVE TO

TO MAKE SURE
THAT I DO EVERYTHING RIGHT.

- PAT AND BRIAN ARE GONNA BE
WORKING WITH YOU TODAY.

WE'RE GONNA DO
A SOFT OPENING.

- WHILE CHEF DUFFY AND KAT
GET TO WORK TRAINING THE STAFF,

JON PULLS TRACY ASIDE.

- LET'S TALK ABOUT
THE STAFF.

- I DIDN'T BELIEVE
IT WAS THAT BAD.

- TRACE, THIS HAS TO END.
- YES.

I'M WILLING TO TAKE CHARGE
OF THE BAR.

I FEEL THAT I CAN
PROVE JON WRONG

WITH MY MANAGEMENT STYLE
AND MY TEAM,

BUT NUMBERS DON'T LIE,
AND CHANGE NEEDS TO HAPPEN.

- YOU REALLY BELIEVE THAT?
- THERE'S NO ROOM FOR FAILURE.

- I'M MAKING A MOVE.

I'M WILLING TO GIVE YOU A CHANCE
TO PROVE YOURSELF.

I'M GONNA GIVE TRACY
THE OPPORTUNITY TO BE A MANAGER.

THE QUESTION
IS WHETHER SHE KNOWS WHAT TO DO.

- OVER AT THE BAR,
IT IS ESSENTIAL

THE BARTENDERS LEARN
HOW TO PROPERLY POUR

IF THE OLIVE PIT
IS EVER GOING TO MAKE MONEY.

- HAVE YOU EVER
USED THESE?

THEY ACTUALLY
CUT YOUR POURS OFF FOR YOU.

THERE'S A BALL THAT'S ACTUALLY
GONNA CUT YOU OFF AT 1-1/4.

- THE POURERS HOUSE
A SYSTEM OF BALL BEARINGS.

THE LARGER BALL IS JUST
SLIGHTLY DENSER THAN LIQUOR.

WHEN A SHOT IS POURED,

THE BALL BEARING
SINKS SLOWLY IN THE LIQUOR,

UNTIL IT PLUGS THE SPOUT
AND CUTS OFF THE FLOW.

THIS IS TIMED TO MATCH
A SPECIFIC VOLUME OF LIQUID,

ENABLING A CONSISTENT POUR,
TIME AND TIME AGAIN.

- SO WE'RE NOT GONNA HAVE
THIS ISSUE ANYMORE

OF OVER-POURING.

THIS IS YOUR MENU
FOR TONIGHT.

WHAT I'M GONNA SHOW YOU

IS OUR VERSION
OF THE LONG ISLAND ICE TEA,

WHICH IS GONNA BE
KNOWN AS "THE O.P.T."

THIS DIVE BAR NEEDS A DRINK MENU
THAT IS EASY TO MAKE

AND REALLY HARD
TO MESS UP.

SO WHAT WE DID,
WE TOOK THE LONG ISLAND

AND JUST TWISTED IT.

INSTEAD OF SOUR
AND THE COKE,

IT'S GONNA HAVE
ORANGE JUICE AND SPRITE.

- THAT'S YUMMY.

- OVER IN THE KITCHEN,

CHEF DUFFY HAS A SURPRISE
FOR JULIE.

- ONE OF THE BIGGEST PROBLEMS
IS THE FACT THAT

WE HAVE A ONE-MAN KITCHEN,

SO WE'VE GOT TO
GET HER EQUIPMENT

IN THIS KITCHEN
RIGHT NOW

SO THAT SHE CAN EXECUTE
AT THE PROPER LEVEL.

THIS IS CALLED
AN "ALTO-SHAAM."

THIS IS
A COOK AND HOLD OVEN.

WE'VE GOT A THERMOMETER
THAT'S SET ON THE OUTSIDE

THAT TELLS ME
WHAT MY INTERNAL TEMP IS

SO I'LL NEVER
OVERCOOK IT.

PUT YOUR BEEF IN HERE,

AND THEN IT SITS
ALL NIGHT LONG,

AND THEN WHEN YOU COME IN
THE NEXT MORNING,

IT'S ABSOLUTELY PERFECT TO SLICE
FOR HOT ROAST BEEF SANDWICHES.

A DIVE BAR
IS ALL ABOUT

HAVING GOOD, SIMPLE, LITTLE
COMFORTY-TYPE FOODS,

LIKE A GREAT SANDWICH.

SO WE HAVE
A BEAUTIFUL ROAST BEEF.

I CREATED
YOUR OWN BLEND OF SPICES.

ALSO, I PUT
SOME ANAHEIM PEPPERS IN HERE,

AND WE HAVE
A VEGETARIAN SANDWICH

WITH SOME ROASTED
PORTOBELLO MUSHROOMS.

OKAY? SO THIS IS EXACTLY
WHAT YOU GUYS NEED.

SIMPLE AND BASIC.

YOU CAN DO ANYTHING YOU WANT.
- I--I--I--

MY BRAIN'S ALREADY GOING.

THAT'S PRETTY COOL.
I ALMOST FEEL UNDESERVING.

IT'S--
IT'S PRETTY AWESOME.

I FEEL SPECIAL.
[laughs]

- ARE YOU CRYING?

[both laugh]

- CHEF DUFFY TEACHES JULIE
HOW TO MAKE

THE SANDWICHES
ON THE NEW MENU...

- SEE THIS? ALL THAT GOOD BROWN
IS ALREADY STARTING TO COME OUT.

THAT'S THE SUGAR.

- AND GATHERS THE STAFF
FOR A TASTING.

- WE DID THE SLOW-ROASTED
VEGETARIAN SANDWICH

WITH PORTOBELLO MUSHROOMS
AND A PESTO MAYONNAISE.

WE DID ROAST BEEF,
PORK LOIN, AND TURKEY.

- I'VE GOT TO TELL YOU GUYS,
I'M PRETTY EXCITED

ABOUT WHAT WE DID.

THERE'S A LOT OF HAMBURGERS
IN THIS TOWN.

THERE'S A LOT
OF CHICKEN WINGS.

WE WANTED TO FIND SOMETHING
A LITTLE DIFFERENT,

AND WE WANTED
TO COME UP WITH A FOOD PRODUCT

THAT WAS EASY TO MAKE.

- OH, MY GOD, IT'S SO GOOD.
- MMM.

- WE'VE PUT TOGETHER
OUR TRAINING MENUS.

THIS MEANS
NO MORE WALKING MENU.

YOU HAPPY, JULIE?

- I'M--I'M STOKED.

- WHAT WE'RE DOING IS, WE'VE
GOT YOU SIMPLE DUPE CHECKS.

- NICE.

- JULIE'S NOT
RUNNING BACK AND FORTH,

SHE'S GONNA BE
BUSY TONIGHT.

EACH ONE OF YOU
WILL GET ONE OF THESE,

SO THIS IS WHERE
WE LEARN OUR CHOPS, GUYS.

SOFT OPENING
IS LIKE A TRAINING EXERCISE.

IT'S MY OPPORTUNITY
TO STRESS THE STAFF.

MAKE 'EM BURIED
AND SEE HOW THEY DO.

- MOMENTS AWAY
FROM THE SOFT OPEN,

THE BARTENDERS
AREN'T THE ONLY ONES

CAST IN A NEW ROLE.

- HEY, LISTEN UP.
IN ABOUT THREE MINUTES

THIS ROOM
IS GONNA BE PACKED.

IF YOU GET IN A JAM...

THERE'S YOUR GIRL.

SHE IS GONNA BE MANAGER.

SHE'S GONNA BE
ALL OVER THE PLACE.

SHE IS GONNA BE
MAKING EYE CONTACT WITH YOU.

- I'M NOT TURNING EVERYTHING
OVER TO TRACY.

JON'S IDEAS AREN'T ALWAYS
THE BEST.

- WHEN YOU SEE TRACY
LOOKING AT YOU,

GIVE HER A NOD.
LET HER KNOW YOU'RE OKAY.

- I BELIEVE IN MYSELF.

IF I CAN TELL JON,
"I TOLD YOU SO,"

IT WILL BE
THE GREATEST FEELING EVER.

- GUYS,
IT'S SHOW TIME.

[barroom chatter]

- CUSTOMERS POUR INTO THE BAR,
AND THE ORDERS START ROLLING IN.

- YOU'RE GONNA HAVE
THE ROAST BEEF.

DO YOU WANT, UH,
PROVOLONE ON YOURS, AS WELL?

- ORDER IN.
- ORDER IN, DARLING.

I GOT A ROAST BEEF
WITH PROVOLONE.

[barroom chatter]

ORDER IN.
ONE, TWO, THREE, FOUR...

FIVE TURKEY ALL DAY.

I'M ALREADY
FREAKING OUT.

- NO, DON'T FREAK OUT.
YOU DON'T HAVE AN OPTION.

- TIM STEPS IN
TO HELP OUT.

- CAN YOU HAND HIM
THAT ROAST BEEF, PLEASE?

IN--IN HERE.
- HEY?

- AND HAND THAT TO HIM,
PLEASE.

- ORDER IN, JULES!

[barroom chatter]

- COME ON, JULES.

[barroom chatter]

- GOT THAT TO GO.
- THIS TO HIM?

- HAND THAT--
- YO! HURRY UP.

- HAND THAT TO BRIAN.

- THREE SANDWICHES,
BUD.

- JUST A MINUTE,
JUST A MINUTE.

- ALL YOU HAVE TO DO IS
PUT THE SANDWICH IN THE BASKET.

- IT'S BEEN MANY YEARS
SINCE THE OLIVE PIT WAS BUSY.

WE GOT SLAMMED PRETTY BAD,
AND I'M HAVING THE WORST--

WORST TIME
TRYING TO KEEP UP.

- WE'RE GONNA GET A TURKEY.
I GOT A ROAST BEEF AGAIN.

- HOLY [bleep].

- WHAT KIND OF TIMES
WE RUNNING, CHEF?

- WE'RE...

25 MINUTES.
- WOW.

- FIRST--WE HAVEN'T GOTTEN
THE FIRST CHECK OUT.

- JULIE IS REALLY
IN THE WEEDS.

I'M WORRIED.

- TIM'S INABILITY
TO ASSIST JULIE

WITH THE VOLUME OF ORDERS
FORCES CHEF DUFFY TO STEP IN.

- SPEED IT UP.
- AS JULIE FEELS THE HEAT

IN THE KITCHEN,
THE BARTENDERS START TO STRUGGLE

WITH THEIR NEW ROLE
AS WAITRESSES.

- YOU JUST GAVE ME THREE CHECKS
AT ONE TIME,

THAT'S CALLED STACKING TABLES.
- OKAY, SORRY.

- OKAY?
WE DON'T DO THAT.

- STACKING IS WHEN A SERVER
STOPS AT SEVERAL TABLES IN A ROW

WITHOUT GOING TO THE KITCHEN
TO DROP OFF THE ORDERS.

THIS CAUSES CHECK TIMES
TO BALLOON,

SLAMS THE KITCHEN,
AND KEEPS CUSTOMERS WAITING.

- I CAN'T READ
YOUR CHECKS.

YOU GUYS ARE WRITING
ALL OVER THE PLACE.

- THE ORDERS WERE WRITTEN
INCORRECTLY.

IT WAS JUST A MESS.

- WE'VE BEEN WAITING
FOR OUR FOOD,

AND IT'S BEEN
A REALLY LONG TIME.

- WHAT IS IT?
- YEAH, I DON'T KNOW

IF THIS IS THREE
OR ONE TURKEY.

- TRACY STEPS IN
TO HELP CLEAR UP

THE DISORGANIZATION
OF TICKETS.

- ONE TURKEY.

- KEEP IT MOVING.
KEEP THE PRODUCT MOVING.

- I KNOW YOUR FOOD'S
TAKING A LITTLE LONGER.

UM, CAN I GOT--OFFER YOU
SOMETHING IN THE MEANTIME?

- TRACY IS FLUSTERED.

SHE'S BEHIND ON EVERYTHING.
SHE'S A MESS.

TRACY, I WANT YOU
TO LISTEN TO ME.

- YES.
- YOU'RE REACTING TO EVERYTHING

AFTER THE FACT.
TAKE CONTROL.

- I AM.
- TAKE CONTROL.

IF THIS SOFT OPENING FAILS
AND I FIND OUT

THAT TRACY CANNOT
RUN THIS PLACE,

I'M IN BIG TROUBLE.

I'M NOT SURE
I CAN RESCUE THIS BAR.

- HOW DRUNK IS THAT GUY?

- HOW--HOW--
HOW DRUNK IS HE?

SHOULD HE
HAVE BEEN SERVED?

- TRACY! COME HERE!

- WHAT'S GOING ON?

- HOW INTOXICATED IS THAT GUY?
SHOULD HE BE SERVED RIGHT NOW?

- NO!
I--WHO SERVED HIM?

- OKAY,
TAKE CONTROL!

THIS IS LIABILITY!
THE GUY'LL KILL HIMSELF TONIGHT!

- LET GO.
LET GO OF YOUR DRINKS.

CAN YOU GET OUT OF THE BAR,
PLEASE?

COME ON.

PLEASE. CAN YOU PLEASE
WALK OUT OF MY BAR?

- I'M--I'M 46 YEARS OLD.
- I DON'T CARE HOW OLD YOU ARE.

- DON'T--
- PLEASE PUT AWAY YOUR CARDS,

AND PLEASE LEAVE.

- YOU KNOW WHAT?
- PLEASE LEAVE.

- YOU ARE--YOU ARE UNDER CRACK.
WHAT ARE YOU ON?

- I'M NOT UNDER CRACK.
- CRACK COC--

- I NEED YOU TO LEAVE,
RIGHT NOW.

- NO, YOU KNOW WHAT?
- I'VE BEEN VERY KIND TO YOU.

YOU NEED TO GET OUT OF HERE.
- YOU KNOW WHAT?

[bleep] OFF, [bleep]!
- FINE, GET OUT OF HERE.

- OKAY, NOW IT'S OVER.
- OUT! GET OUT OF HERE!

- LET'S GO.
- GO!

[overlapping arguing
and cursing]

- YOU NEED TO GO.
- YOU KNOW WHAT?

- PLEASE LEAVE.
- YOU ARE--YOU ARE UNDER CRACK.

WHAT ARE YOU ON,
CRACK-COCAINE?

- I NEED YOU TO LEAVE,
RIGHT NOW.

- NO, YOU KNOW WHAT?
- I'VE BEEN VERY KIND TO YOU.

YOU NEED TO GET OUT OF HERE.
- [bleep] OFF.

- GET OF HERE NOW.
- OKAY, NOW IT'S OVER.

- GET OUT OF HERE. GO!
- NOW YOU'RE GOING.

- GET THE [bleep] OFF ME.

- YOU'RE GOING HOME, BUDDY.
YOU'RE GOING HOME.

END OF THE NIGHT.
GOOD NIGHT.

GOOD JOB, TRACY.
HOLD YOUR GROUND.

TRACY'S BEST MOMENT TONIGHT,
BY FAR,

WAS WHEN SHE HANDLED
THE OVER-INTOXICATED GUEST.

ARE YOU OKAY?
- I'M OKAY.

- OKAY.
- HE WAS CLEARLY INTOXICATED.

- YOU KNOW,
THIS IS YOUR LIABILITY.

AND I'M PROUD OF YOU.
- YES.

- YOU HELD YOUR GROUND.
YOU FEEL IN CONTROL?

YOU'RE LEARNING
YOU CAN DO THIS.

- I CAN DO THIS.
- OKAY.

- I WAS A LITTLE SCARED
AT THE BEGINNING,

BUT I DID HANDLE IT.

- EVEN THOUGH TRACY
HAS STEPPED UP AND SHOWN

SHE'S A CAPABLE MANAGER,

THE BARTENDERS
ARE FALLING BEHIND.

- I SEE ONE, TWO, THREE
EMPTY DRINKS RIGHT NOW.

REMEMBER WHAT I TAUGHT
YOU TODAY. LET'S GO.

- CAME HERE, WAITED
A LONG TIME FOR A BEER.

YOU KNOW, I WOULDN'T
COME HERE AGAIN.

JUST 'CAUSE THE SERVICE IS BAD
AND THE PEOPLE WERE NOT NICE.

- SHOW ME HOW FAST
YOU CAN MOVE.

A LOT OF THE BARTENDERS
GOTTA START WORKING

ON THAT SPEED
AND THAT COMMUNICATION.

LADIES, YOU'VE GOTTA
OWN THIS BAR.

- BACK IN THE KITCHEN,
CHEF DUFFY HAS CAUGHT JULIE UP

ON HER CHECK TIMES.

- WHY DON'T YOU
DO ME A FAVOR?

GIVE ME TWO MORE TURKEY.
- ALL RIGHT--

I'M WORKING ON THE ROAST--
- NO LAG!

- JULIE MADE MORE SANDWICHES
I THINK

THAN SHE'S EVER MADE
IN HER LIFE.

- I NEED ANOTHER PORTOBELLO,
PLEASE.

- IT'S COMING.

- AND I NEED A SIDE
OF SWISS CHEESE,

TO GO ON A TURKEY.

- BUT CHEF DUFFY WAS WITH HER
EVERY STEP OF THE WAY.

- LET'S GO.
LET'S GO.

I'M WORRIED IF SHE
CAN HANDLE IT ON HER OWN,

AFTER CHEF DUFFY LEAVES.

- AFTER THEIR BUSIEST NIGHT
IN FIVE YEARS,

JON GATHERS THE STAFF
TO DISCUSS THEIR PERFORMANCE.

- YOU GUYS LOOK LIKE
YOU'VE BEEN THROUGH A WAR.

- LONG DAY.
- LONG DAY, I BET.

LET'S TALK ABOUT
SOME OF THE NEGATIVES.

WE GOTTA GET FASTER, CLEARLY.
- RIGHT.

- WE GOTTA GET MORE ORGANIZED,
RIGHT?

- OKAY, THE THING THAT
SCARES ME

IS THAT STACKING IS HAPPENING.

AND IT SCREWS EVERYTHING UP.

- JULE, WE GOTTA GET YOU
A LITTLE SUPPORT IN THE KITCHEN.

WE GOTTA STRENGTHEN
YOU UP A LITTLE BIT.

THIS IS A MESS...

WITH THE ORDER TAKING,
AND THE RUNNING OF THE FOOD,

AND THE TABLE NUMBERS,
AND EVERYTHING ELSE.

WE FELL BEHIND.
WE GOTTA GET BETTER.

SO, TRACE, TELL ME
A COUPLE OF THINGS

THAT YOU THINK
THE TEAM CAN DO BETTER.

- I THINK COMMUNICATION,
AS WE TALKED ABOUT EARLIER.

THEY COULD HAVE
UTILIZED ME A LITTLE MORE.

- I'VE BEEN VERY WORRIED
ABOUT TRACY THIS WHOLE WEEK,

BUT SHE ACTUALLY
PULLED IT OFF.

TONIGHT SHE PROVED HERSELF
TO ME.

GO GET SOME REST.
YOU GUYS ARE GONNA NEED IT.

YOU THINK WE WERE BUSY TONIGHT?
- MM-HMM.

- WAIT TILL TWO NIGHTS
FROM NOW.

OKAY, GOOD NIGHT, EVERYBODY.
all: THANK YOU.

- BEFORE THE RENOVATIONS
BEGIN,

JON CALLS IN TIM AND TRACY
TO DISCUSS THE PLANS

FOR THE BAR'S NEW FUTURE.

- TIM, YOU KNOW I'M WORRIED
ABOUT YOU, RIGHT?

- NO, YOU SHOULDN'T BE.

- TIM, THE BULL[bleep]
HAS TO STOP.

I DON'T THINK
YOU HAVE IT ANYMORE.

- OKAY.
- DO YOU HAVE IT?

- I DO.
I HAVE IT.

- TURNING THE BAR OVER
TO TRACY

IS A BIG DECISION FOR ME.

- YOU READY TO RETIRE, TIM?

- IT'S JUST--
I'M NOT SURE

IT'S TIME FOR HER
TO TAKE OVER.

SHE WANTS TO MAKE SURE

I'M OUT OF THE PICTURE
COMPLETELY.

SO I NEED TO REALLY
THINK IT OUT,

BECAUSE ONCE I TURN IT OVER
TO HER,

IT'S DONE.

- LET'S LOOK AT WHAT
WE NEED TO FIX HERE.

YOU DON'T WANT TO MAKE
THIS PLACE TOO MODERN.

THAT'S NOT WHAT IT IS.

WE HAVE TO MAKE THIS
A COOL, NEIGHBORHOOD DIVE BAR.

NOW, I AM TOTALLY AGAINST
AND KIND OF

FLUORESCENT LIGHTS
IN THE BAR.

SO THIS HAS TO GO.

WE HAVE TO REPLACE IT
WITH AN INCANDESCENT BULB,

THAT'S A SPOTLIGHT.

SO WHEN YOU PLAY POOL,
THE TABLE GLOWS,

BUT IT DOESN'T COME AT YOU
AND BLIND YOU.

THESE GAMES BOTHER ME.

I'M NOT SAYING
THEY'RE BAD.

THEY'RE BAD THERE.
- OKAY.

- I GOTTA CREATE
A BAR EXPERIENCE,

NOT A GAME ROOM.
- OKAY.

- SO I HAVE TO MOVE
EVERYTHING AROUND,

CREATE THE PROPER
FLOW PATTERN

SO THAT THIS HAS INTEGRITY
WHEN YOU WANNA

BE MELLOW AND DRINK.

WHEN YOU WANNA PLAY, YOU GO
TO AN AREA WHERE YOU PLAY.

SO IT ALL COMES TOGETHER,
AND IT FEELS RIGHT.

- IT HAS A FLOW.
- ALL RIGHT, GUYS.

- AFTER 36 HOURS OF TEARING
APART AND REBUILDING THE BAR,

JON LINES UP THE STAFF,

WHO ARE EAGER TO SEE
THE RESULTS.

- YOU AND I GOT OFF
TO A ROCKY START, DIDN'T WE?

- YEAH, WE DID.
- NOW YOU KNOW WHY.

WHEN I CAME HERE AND WALKED
IN THE FRONT DOOR OF THE BAR,

RIGHT IN FRONT OF ME
WAS THAT HOLE IN THE WALL.

AND THE LACK OF SENSITIVITY
GOT MY ANGRY.

THIS WAS A 50-YEAR-OLD
DIVE BAR.

I HAD TO CREATE SOMETHING

THAT GOT NEW PEOPLE
TO COME HERE,

BUT KEPT OUR HISTORY.

AND MY CONCERN IS
THAT THE NAME,

"THE OLIVE PIT,"

MADE IT SOUND LIKE
WE HAVE MARTINIS HERE.

AND THAT'S NOT WHO WE ARE.

SO I HAD TO CHANGE THAT.

AND I GAVE US A NEW NAME,
WITH A NEW FUTURE.

YOU GUYS READY TO SEE IT?
all: YES.

- OKAY.

ON THE COUNT OF THREE.

ONE...

TWO...

THREE.

- WOW!
- OH, MY GOD.

- YOU GUYS READY TO SEE IT?
all: YES.

- ONE...

TWO...

THREE.

- WOW.
- OH, MY GOD.

[laughter]

[indistinct chatter]

- WHEN I TURNED,
AND I SAW "THE O.P."

I THOUGHT,
"OH, MY GOD.

WHAT A GREAT NAME."
IT'S AMAZING.

- "GOOD TIMES SINCE 1962."

YOU READY TO SEE THE INSIDE
OF THE BAR?

all: YES.

- OH, MY GOD.

- WOW.

- AHH!
- NOT WHAT IT USED TO BE.

- OH, MY GOD.

[laughter]

- WOW, THIS IS SO COOL.

- I THINK IT'S AMAZING.

IT REALLY ADDS A TOUCH
OF CLASS TO THIS PLACE.

- WHAT DO YOU THINK, GUYS?

[cheers and applause]

- VERY GOOD.
- LOVE IT.

- FIRST OF ALL,
WE STEAM-CLEANED

THE ENTIRE BAR.

A GREAT DIVE BAR'S
WARM AND COZY, RIGHT?

SO WE PUT IN A NICE,
WOODEN FLOOR FOR YOU,

WHICH COZIES IT UP NICELY.

THOSE ARE NOT
NEW POOL TABLES.

ALL WE DID WAS RE-FELT THEM.

GOT RID OF THE BLUE FELT,

AND WE DID TRADITIONAL FELT.

NEXT, SEE THE GAMES?

I MOVED THEM OVER HERE.

THEY'LL DO ABOUT 25%
MORE REVENUE HERE,

THAN THEY WILL THERE.

I PUT MY QUARTER
ON THE POOL TABLE.

AND WHILE I'M WAITING,
WHAT DO I DO?

I PLAY A VIDEO GAME.

- I CAN'T EVEN TALK.
I'M SO EXCITED.

OH, MY GOD.
I'M COMPLETELY BLOWN AWAY.

- WHAT DO YOU THINK
OF THIS BAR TOP?

- LOVE IT.
- THIS IS MADE BY CAESARSTONE.

THEY SPECIALIZE
IN TOPS LIKE THIS.

THIS THING IS INDESTRUCTIBLE.

IT WON'T BULGE.
IT WON'T GET WET.

JULE, I THINK ABOUT WHAT
WAS HAPPENING HERE

WHEN WE DID OUR
SOFT OPENING,

AND THE CHAOS
WAS UNBELIEVABLE.

NO MORE.
A GREAT P.O.S. SYSTEM.

AND THIS COMES FROM
2TOUCHPOS, WHO'S MASTERS

OF CREATING THESE SYSTEMS

THAT ARE INCREDIBLY EASY.

NEXT.

AND THIS EXCITES ME MORE THAN
ANYTHING THAT I'VE DONE.

BECAUSE I DIDN'T DO IT.
YOU DID.

YOU REMEMBER THIS, STEPH.

I BEAT YOU UP PRETTY GOOD,
GIRL.

THE NIGHT BEFORE I GOT HERE,
YOU GUYS GAVE AWAY

$700 WORTH OF LIQUOR
WITH AN EMPTY BAR.

FOR OUR SOFT OPENING,
THIS BAR WAS FULL.

DO YOU KNOW HOW MUCH
LIQUOR YOU GAVE AWAY?

$70.
- YAY!

- THIS IS REALLY SOMETHING
TO BE PROUD OF.

THIS IS OUR 50TH ANNIVERSARY.

SO TONIGHT, UNTIL 9:45,

WE HAVE 1962 PRICES.

all: WOW!

- SO THAT'S OUR PROMOTION
FOR TONIGHT,

TO TIE US TO OUR
50TH ANNIVERSARY.

OKAY, I NEED THE GIRLS
TO GET BEHIND THE BAR.

START SETTING UP.

WE ARE GONNA BE BUSY TONIGHT.

- LET'S GO.

- LET'S GO, GUYS.
JUST A FEW MINUTES.

OUTSIDE,
A LARGE CROWD GATHERS

TO SEE THE PARADE
OF CLASSIC CARS

JON HAS BROUGHT IN
TO CELEBRATE

THE OLIVE PIT'S
50TH ANNIVERSARY.

- IT LOOKS WAY BETTER NOW.

THE OUTSIDE IS BRIGHT
AND CHEERFUL...

AND NOT SCARY LOOKING.

- GUYS, THERE'S OVER 200
PEOPLE OUT THERE.

IT ALMOST GOES AROUND
THE BLOCK.

WE'RE GONNA GET NAILED.

- BEFORE OPENING THE BAR,
JON CHECKS IN WITH TIM

TO SEE IF HE'S FINALLY
MADE A DECISION

ABOUT RETIREMENT.

- I'D LIKE YOU TO WALK OUT
THE FRONT DOOR TOGETHER.

I'D LIKE YOU TO TELL EVERYBODY
WHAT DECISION YOU'VE MADE.

[indistinct chatter]

- CAN I HAVE
EVERYBODY'S ATTENTION?

AS YOU KNOW,
THE OLIVE PIT'S

BEEN HERE OVER 50 YEARS.

I'VE BEEN PROUD TO BE
THE OWNER THE LAST TEN YEARS.

UH...

I'M TURNING THE REIGNS
OF THE BAR OVER

TO MY DAUGHTER TRACY.

I AM GOING FISHING.

[laughter and cheers]

TRACY HAS SOME
GREAT MANAGER SKILLS

THAT I DON'T HAVE.

SHE'S READY TO STEP IN HERE
AND BE A MANAGER.

- WELCOME.
BE EXCITED ABOUT IT, I AM.

- THERE'S NO QUESTION
THAT THIS WAS

THE EXACT RIGHT TIME
FOR TIM

TO TURN THE BAR OVER
TO TRACY.

SHE'S GONNA TAKE THIS BAR
AND RUN WITH IT,

AND KEEP THE LEGACY GOING.

- CAN'T WAIT FOR EVERYONE
TO COME SEE

WHAT IT LOOKS LIKE INSIDE.

- THE CROWD RUSHES IN
TO SEE THE NEW O.P.,

AND TAKE ADVANTAGE OF
THE PROMOTIONAL 1962 PRICES.

- HEINEKEN.

- STEPPING UP THEIR GAME,

THE STAFF IS ON TOP
OF THE ONSLAUGHT OF ORDERS.

- THOSE DRINKS
ARE LOOKING MUCH BETTER.

- THANK YOU.

- IT'S ABSOLUTELY DELICIOUS.

- THE NEW P.O.S. SYSTEM
AND A SERVER ASSIGNED

TO EXPEDITE ORDERS
HELPS PREVENTS STACKING

AND KEEPS THE KITCHEN
MOVING QUICKLY.

- THE ROAST BEEF
WAS REALLY GOOD.

- BUT BACK ON THE FLOOR,

TRACY HAS A NEW PROBLEM
TO DEAL WITH.

- WE GOT PEOPLE
THAT CANCELLED AN ORDER.

A DRINK ORDER.

- BECAUSE IT TOOK TOO LONG?
- YEAH.

- OKAY.
- ARE THEY GONE?

DO YOU KNOW WHERE
THEY'RE AT RIGHT NOW?

- BACK HERE, AT THE TABLE.

- SHE JUST SAID THAT YOU
CANCELLED YOUR ORDER, SO--

- YEAH, YOU KNOW,
WE WERE JUST THIRSTY, AND--

- I MEAN, CAN I GET YOU
SOME BOTTLED BEERS?

- YOU WANTED A BOTTLED BEER,
DIDN'T YOU?

- YOU WANT A BOTTLED BEER?
OKAY.

- TRACY WAS MY SUPERSTAR
TONIGHT.

THAT GIRL MUST HAVE
RAN 30 MILES.

SHE SUPPORTED HER
BARTENDERS.

SHE HELPED TO TAKE CARE
OF CUSTOMERS.

I'M VERY PROUD OF HER.

- LET ME GET SOME NAPKINS
FOR YOU GUYS.

AND I'LL GET THAT
[indistinct] FOR YOU.

- AT FIRST, I WAS OFFENDED
WHEN JON CAME IN.

BUT THE MORE I LISTEN
TO HIM,

HE DOES KNOW QUITE A BIT.

AND WITH A RECENT REMODEL,
TRACY'S EAGERNESS,

THE BAR'S GONNA DO FINE.
JUST FINE.

- YOU TOOK CONTROL
OF THIS PLACE TONIGHT.

- I DID. I DID.

I'M EXCITED FOR TAKING CONTROL
OVER THE BAR.

AND I'M GRATEFUL
FOR THE OPPORTUNITY.

IT'S GONNA THRIVE
IN THIS ENVIRONMENT,

WITH THE NEW O.P.

AND THERE'S NO DOUBT
THAT UP IS THE ONLY WAY

FROM HERE ON OUT.

- SO CONGRATULATIONS, TRACE.
- THANK YOU.

- YOU DID AWESOME.
- THANK YOU.

- I'M OUT OF HERE.
- THANK YOU.

- I'LL COME BACK AND SEE YOU
IN A COUPLE MONTHS.

- YOU WERE GREAT.
- THANK YOU, TIM.

- COME BACK AND SEE US.
- EXCELLENT. GOOD NIGHT, GUYS.

- GOOD NIGHT.
- BUH-BYE.

THE OLIVE PIT WAS NOT EASY.

THIS HAS BEEN A FIGHT
THE WHOLE WAY,

BUT WE PULLED IT OFF.

TIM GAVE CONTROL TO TRACY.

TRACY TOOK CONTROL.

AND NOW THE LEGACY GOES ON.

- ONE MONTH AFTER
THE RELAUNCH,

TRACY REMAINS AS MANAGER.

- MY DAD HAS NOT BEEN
IN THE BAR WHATSOEVER.

HE'S BEEN IN MEXICO FISHING.

AND I TAKE CARE
OF ALL THE EVERYDAY BUSINESS.

- AND THE O.P. SALES
ARE THROUGH THE ROOF.

- OUR SALES HAVE GONE UP 20%.

MANAGING THE NEW O.P.,
IT'S NOT EASY.

BUT I WAS UP
FOR THE CHALLENGE,