Bar Rescue (2011–…): Season 2, Episode 6 - Broke Back Sheep - full transcript

Bar Expert Jon Taffer is called in to save the family-run "Black Sheep" in the Irish-German community of Cheviot, Ohio. But Jon discovers that the bar may be beyond rescue due to the owners' massive debt.

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

CLOSED THEIR DOORS
FOR GOOD.

IF THINGS DON'T CHANGE SOON,
THE BLACK SHEEP

IN CHEVIOT, OHIO, WILL BECOME
JUST ANOTHER STATISTIC.

IN 2007, FIREFIGHTER
AND SMALL BUSINESS OWNER

SCOTT SCHERPENBERG

DECIDED TO GO FOR HIS DREAM
AND OPEN A BAR.

- I ALWAYS WANTED TO HAVE A BAR
THAT EVERYBODY COULD COME TO,

BUT I NEEDED MONEY.

- SHORT ON CASH, SCOTT TURNED

TO HIS UNCLE TOMMY
AND COUSIN GREG.



- GREG, MYSELF, AND TOMMY
ARE ALL EQUAL PARTNERS.

- BUT WE DON'T ALL
DO EQUAL THINGS.

- WE GOT TWO PARTIES TONIGHT
AT 10:00.

- SCOTT BASICALLY RUNS
THE DAY-TO-DAY OPERATIONS,

AND THEN ME AND TOMMY ARE MORE
OF THE SILENT PARTNERS.

- AT FIRST, THE LOCALS WERE
DRAWN TO THE NEW BAR IN TOWN.

- WE WERE AVERAGING
$70,000 A MONTH.

- SCOTT KEPT BUSY WITH HIS OTHER
TWO FULL-TIME JOBS,

THINKING THE BAR WAS A BUSINESS
THAT COULD RUN ON ITS OWN.

- I WORK 48 HOURS A WEEK
AT THE FIREHOUSE.

I ALSO HAVE A CARPET BUSINESS.

SO I'M NOT JUST A MANAGER HERE.

- BUT SCOTT LET HIS OWN FLOCK
WANDER WITHOUT A SHEPHERD.

- WE DON'T EVER HAVE A MANAGER
ON DUTY,



AND CLEANLINESS SUFFERS
BIG TIME.

- I DO PLAY MANAGER,
BUT I DON'T HAVE THE AUTHORITY

TO TAKE CARE
OF EVERYTHING MYSELF.

- AND, WHEN STANDARDS
STARTED TO SLIP,

CUSTOMERS BEGAN
TO LOSE INTEREST.

- WE'RE LOSING
ABOUT $8,000 A MONTH.

- INSTEAD OF LEARNING
HOW TO PROPERLY RUN A BAR,

SCOTT FOUND
OTHER SOLUTIONS.

- I'VE HAD TO TAKE OUT LOANS
MYSELF

THAT GO THROUGH OUR CREDIT CARD
PROCESS TO KEEP THIS PLACE OPEN.

THEY'RE GOING TO SEND IT
TO A COLLECTION AGENT

IF WE DON'T PAY IT.

BUT I HAVEN'T TOLD TOMMY AND
GREG BECAUSE NEITHER ONE OF THEM

INVESTED IN THIS PLACE TO BE
THEIR FULL-TIME JOB.

THE BAR IS IN DEBT AT $700,000,

I CAN'T KEEP US OPEN
ANY LONGER.

- OUT OF MONEY
AND OUT OF OPTIONS,

SCOTT HAS 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,
AND 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 MONEY MAKERS.

[cheers]

CHEVIOT, OHIO, SEVEN MILES
NORTHWEST OF CINCINNATI,

CHEVIOT LIES
IN A PREDOMINANTLY GERMAN

AND IRISH REGION
OF THE STATE.

HOME TO ONLY 8,500 PEOPLE,

THE DOWNTOWN CHEVIOT STRIP
HOUSES OVER A DOZEN BARS

WHICH MAKES IT
A POPULAR DESTINATION

FOR CINCINNATI RESIDENTS.

FOUR YEARS AGO, FAMILY-OWNED
BAR THE BLACK SHEEP OPENED

IN AN ALREADY SATURATED MARKET.

- THERE SHE IS, GUYS,
THE BLACK SHEEP.

- ACCOMPANIED
BY HIS TWO EXPERTS,

JON TAFFER HAS BEEN CALLED HERE
BY OWNER SCOTT SCHERPENBERG.

- IT DOESN'T LOOK
VERY IMPRESSIVE.

- VERY ODD LOOKING.

- NOTHING THERE THAT SAYS
IT'S A BAR OR RESTAURANT.

- FOR THE BAR, JON HAS BROUGHT
IN PETER O'CONNOR,

A MASTER OF WHISKEY
FOR DIAGEO.

HAVING TRAINED
AT OVER 350 BARS WORLDWIDE,

PETER CAN MAKE ANY STAFF
WORLD-CLASS.

- THIS IS DULL AND DEAD.

- TO HELP WITH THE KITCHEN,

JON HAS BROUGHT IN
CHEF BRIAN DUFFY.

BRIAN IS A PIONEER OF THE
GASTROPUB MOVEMENT AND CAN TURN

ANY MODEST BAR AND GRILL
INTO A RICH DINING EXPERIENCE.

- WHAT IS THE BLACK SHEEP FROM?
WHAT IS THE--

- IT'S A BLACK SHEEP
OF THE FAMILY.

- AH...

- THE ONE THAT STICKS OUT
IN A CROWD.

- IT'S NOT AN ENTICING NAME
FOR A BAR.

- THEY TRIED TO SAY IT
AS A POSITIVE THING,

LIKE YOU STAND OUT IN A CROWD.
- YEAH.

- BUT THE BLACK SHEEP
IS THE BLACK SHEEP.

- YEAH.
- RIGHT.

- IT'S NOT GOOD. IT'S BAD.
- IT'S NOT GOOD.

- TO GAIN
THE CUSTOMERS' PERSPECTIVE,

JON SENDS HIS WIFE NICOLE
INSIDE THE BLACK SHEEP.

HE AND HIS EXPERTS
OBSERVE FROM THE CAR.

- ARE YOU SITTING HERE?
- NO.

NO, GO AHEAD.
- OH, THANKS.

- IN ADDITION TO THE CAMERAS
FOLLOWING THE BLACK SHEEP STAFF,

JON HAS PLACED HIDDEN CAMERAS
AROUND THE BAR.

- WHAT ARE YOU DRINKING, HON?

- YOU KNOW,
I'LL HAVE A GUINNESS.

- GUINNESS?
OKAY.

- WATCH HOW THEY POUR
THAT GUINNESS.

SEE IF THEY DO IT
CORRECTLY.

- SHE HASN'T EVEN LET
THE GUINNESS SETTLE.

SHE'S ACTUALLY JUST TOPPING IT
UP STRAIGHT AWAY.

A GUINNESS SHOULD SIT FOR
AT LEAST A MINUTE AND A HALF.

RIGHT.
- FOR THE BOTTOM HALF

TO GO BLACK.
- YUP.

- THE HEAD OF THE GUINNESS

SHOULD COME NICELY
ABOVE THE ACTUAL GLASS,

SO IT SHOULD LOOK LIKE A CROWN.

SO YOU CAN SEE
THEM WHITE LINES GOING AROUND.

THEM GLASSES ARE DIRTY,
OR THEY HAVE BEEN STACKED

ON TOP OF EACH OTHER,
WHICH DOESN'T ALLOW AIR

TO DRY OUT THE GLASS,
SO THERE'S WATER CONDENSATION.

- DO YOU KNOW
WHAT YOU WANT TO ORDER?

- YOU KNOW, I THINK
I'LL BE A LITTLE BORING

AND GET SOME CHEESE STICKS
TO START.

- CHEESE STICKS?

THAT SHOULD BE OUT PRETTY QUICK.

- GREAT. THANKS.

THANK YOU.

IT'S ICE-COLD.

- DO YOU DO NOT LIKE
THE CHEESE STICKS?

- THEY'RE LIKE A LITTLE GREASY
AND COLD ON THE INSIDE.

- HAVE YOU EVER BEEN
TO MAGGIANO'S?

IT'S THE BEST CHEESE STICK
I EVER HAD.

- SO HE'S TELLING US ABOUT
HOW GREAT ANOTHER RESTAURANT IS.

- HEY, SCOTT, DO YOU KNOW
WHERE BILLY WENT?

- NO, MAN.

- SO BILLY'S THE CHEF.

- I BELIEVE THAT'S OUR CHEF,

SITTING OUT THERE SMOKING.

- WHAT HAS HE GOT IN HIS HAND?

IS THAT A SPATULA IN HIS HAND?

- I THINK IT IS, YES.

- HOLD ON, THAT'S NOT A SPATULA.

THAT'S A CAT LITTER SCOOP.

- OH, WHAT'S HE DOING
WITH THE ASHTRAY?

- HE'S CLEANING OUT THE ASHTRAY

BEFORE HE GOES IN
TO COOK THE FOOD.

- THIS IS UNBELIEVABLE.

- OH. GO AHEAD, PLEASE.
- OH.

- SO HE'S GOT CUSTOMERS THAT
ARE SITTING OUTSIDE WITH HIM,

WATCHING HIM DO THIS
OUT THE BACK DOOR.

PEOPLE ARE SITTING AT THE BAR.
OH, MY GOD.

- IN 30-PLUS YEARS,
I HAVE NEVER SEEN A COOK

WITH A KITTY LITTER SCOOP.

THAT'S A FIRST FOR ME.

WELL, GUYS, I SAW ENOUGH.

- JON HEADS
INTO THE BLACK SHEEP,

A 5,000-SQUARE-FOOT VENUE WITH
AN EMPTY STORE FRONT WINDOW,

A HORSESHOE-SHAPED BAR,
AND A LARGE OUTDOOR PATIO.

- AS SOON AS I WALKED IN,
I NOTICED A FEW BIG PROBLEMS.

ONE, THIS BAR IS SO GENERIC,

THERE'S NOTHING SPECIAL
ABOUT IT.

TWO, IT REALLY DIDN'T FIT
THE NAME BLACK SHEEP.

THE BAR
DOESN'T STAND OUT.

ARE YOU SCOTT?
- SCOTT SCHERPENBERG.

- JON TAFFER, SCOTT.
NICE TO MEET YOU.

- I KNOW.
VERY NICE TO MEET YOU.

- THIS IS MY WIFE NICOLE.

YOU DID A GREAT JOB. THANK YOU.
- YOU'RE WELCOME.

- OKAY. SCOTT, I WANT TO GET UP
TO SPEED ON WHERE WE'RE AT,

SO WE CAN GO SIT
AND TALK FOR A WHILE.

- THAT WOULD BE GREAT.
- I UNDERSTAND YOU'RE A FIREMAN.

WHEN DID YOU DECIDE
TO OPEN A BAR?

- 2007.

WHAT HAPPENED WAS, YOU KNOW,

NATURALLY DOING SOMETHING
LIKE THIS

COSTS A LOT OF MONEY,

SO I HAD TO REEL IN
A COUPLE OTHER PARTNERS.

- AND HOW MUCH MONEY
DID YOU PUT IN?

- $130,000.
- $130,000, WOW.

- TOMMY, MY UNCLE,
PUT IN $160,000,

AND GREG, HE'S MY COUSIN,
$105,000.

- WOW. HOW MUCH ARE YOU
LOSING A MONTH?

- WELL, I JUST--LAST MONTH,
WE LOST $8,000.

- SO HOW ARE YOU ABLE
TO PAY FOR IT?

- I'VE BEEN--MY CARPET JOBS.

- SO YOU'RE WORKING THREE JOBS--

CARPET INSTALLATION, FIREMAN,
AND HERE?

- YEAH.
- SCOTT IS THE OWNER,

BUT HE'S ALSO THE MANAGER,
AND A MANAGER HAS TO

PUT A LOT OF TIME INTO A BAR
TO MAKE IT SUCCESSFUL,

AND THE PROBLEM IS
SCOTT HAS TWO OTHER JOBS.

HE DOESN'T HAVE THE TIME
TO PUT INTO THE BAR.

WHEN THERE'S NO MANAGEMENT,
STANDARDS FALL APART,

AND THE CUSTOMER LOSES
EVERY TIME.

ARE THERE ANY OTHER LOANS OR
ANYTHING ELSE THAT ARE GOING ON?

- WE'VE GOT THESE LOANS

THROUGH THE CREDIT CARD
PROCESSING COMPANIES.

- IT'S LIKE DOING BUSINESS
WITH THE MOB.

- ABSOLUTELY.

- THEY GIVE YOU AN ADVANCE
OF X AMOUNT OF DOLLARS,

THEY THEN
TAKE A PERCENTAGE

OF YOUR CREDIT CARD BILLS
TO PAY THEMSELVES BACK.

- RIGHT.

- YOU'RE PAYING
ABOUT 30% INTEREST.

- RIGHT.
- THAT IS LOAN SHARKING,

BUT IT'S
LEGAL LOAN SHARKING.

- THIS ISN'T JUST ONE LOAN
THAT I GOT.

THIS IS, LIKE, THE FOURTH.

- WITH THE LOAN,
YOU'RE AT 700 GRAND.

HOW ARE YOUR TWO PARTNERS
DEALING WITH EVERYTHING?

HAVE YOU HAD AN OPEN,
FRANK DISCUSSION WITH THEM?

- NO.

- THE FACT IS
THEY'RE ALL EQUAL PARTNERS.

EVERY ONE OF THEM HAS PUT A LOT
OF MONEY IN THIS PLACE,

BUT SCOTT HAS RUN THE BUSINESS
TO THE GROUND AND BORROWED

MORE MONEY THAT TOMMY AND GREG
DON'T EVEN KNOW ABOUT.

THAT'S SERIOUS BUSINESS.

I WANT TO GATHER UP THE STAFF.

MY EXPERTS ARE GOING TO COME IN.

I WANT TO TALK TO EVERYBODY.

LET'S GO TO WORK.

LET'S START IN THE BAR, PETER.

- GLASSWARE.
WHERE'S THE GLASSWARE STORED?

- RIGHT THERE.

- ALL STACKED UP.

- SEE THIS HUMIDITY?
IT'S AN INCUBATOR.

IT ACTUALLY GROWS BACTERIA.

PEOPLE THINK
THAT PEOPLE ONLY GET ONLY SICK

IN THE KITCHEN, BUT
YOU CAN GET SICK IN A BAR TOO.

- WHEN'S THE LAST TIME
THIS WAS EMPTIED

AND ACTUALLY CLEANED OUT?

THESE FRIDGES
HAVEN'T BEEN CLEANED

SINCE THE DAY
THEY WERE INSTALLED.

- I THINK IT'S A PRODUCT
OF BEING SPREAD THIN.

- LET ME TELL YOU
WHAT THE COMMON DENOMINATOR

OF FAILURE IS.

EVERY FAILING BAR
HAS A FAILING OWNER,

AND EVERY FAILING OWNER
HAS AN EXCUSE.

UNTIL YOU LOOK AT ME AND SAY,
"NO EXCUSES.

I'M FAILING BECAUSE OF ME,"
WE'RE NOT GOING TO GET ANYWHERE.

ALL RIGHT.
I WANT TO SEE THE KITCHEN.

- THE FIRST IMPRESSION
THAT I HAD ACTUALLY HIT MY NOSE.

I COULD SMELL THE FACT
THAT THEY HADN'T CLEANED.

SO WHEN I COME IN HERE
AND I CAN DO THIS,

THIS IS ACTUALLY MOLD.

IT STARTS TO BUILD
ON THE OUTSIDE OF HERE.

SO WHAT IS THIS?

- THAT'S JUST FLOUR AND CAJUN
FOR OUR PICKLES.

- OKAY.
SO DO YOU GUYS THINK MAYBE

THAT WOULD BE MUSHROOMS
FROM NOVEMBER 29?

- NO.
- WOULD YOU WANT TO

EAT OUT OF THAT?
- NO.

- THIS IS BACTERIA.

THIS IS A FIVE-MINUTE PROJECT
AT THE END OF A SHIFT.

INSIDE OF THE REACH-INS,
THERE'S A FAN.

WHEN THAT FAN BLOWS AROUND,
IT BLOWS ALL OF THOSE SPORES

ALL OVER THE INSIDE OF THE
REACH-INS--DIRTY, DISGUSTING.

THIS IS YOUR LAZINESS.

THAT'S [bleep]--
THAT'S GREASE.

LOOK AT THIS.

THIS IS OFF OF YOUR BACK WALLS,
MAN.

THIS IS WHY YOUR KITCHEN SMELLS.

- SCOTT, I WANT
TO ASK YOU A QUESTION.

DO YOU THINK
HE'S A GOOD EMPLOYEE?

- HE'S GOT PASSION.

- PASSION FOR WHAT?

- PUTTING OUT A GOOD PRODUCT.

- REALLY?
- YES.

- ON THAT GRILL?
IS THAT PASSION?

DO YOU HAVE PRIDE?
- YES, SIR.

- [bleep].
THIS KITCHEN WAS DISGUSTING.

THE FRYER WAS FILTHY.

THERE WAS THICK GREASE
ALL OVER THE WALLS.

BILLY'S NOT A GREAT EMPLOYEE.

HE'S A LAZY SLOB.

YOU MAKE A CONSCIOUS CHOICE
TO SAY, "[bleep] IT.

"I'M NOT GOING TO CLEAN THAT.

I'M GOING TO LEAVE INSTEAD."

- I DON'T CARE HOW GOOD YOU ARE.
I'D FIRE HIM RIGHT NOW.

- I GOT THE RIGHT GUY HERE.

I GOT--I PROMISE.

- I'M NOT SURE OF THAT.
BILLY,

WHEN I COME BACK HERE, I
WANT TO SEE THIS PLACE CLEANED.

I SUGGEST YOU CLEAN
THIS PLACE ALL NIGHT.

AND IF YOU DON'T CHANGE
YOUR CHOICES,

YOU'RE NOT GOING
TO WORK HERE ANYMORE.

- I DON'T WANT TO LOSE MY JOB.

IT'S TIME FOR ME
TO TAKE RESPONSIBILITY

OR JUST GET THE HELL
OUT OF THE WAY.

- IT'S YOUR MESS.
CLEAN IT.

- SCOTT SCHERPENBERG
OWNS THE BLACK SHEEP,

A RUN-OF-THE-MILL BAR AND GRILL
IN CHEVIOT, OHIO.

HE'S CALLED IN WORLD-RENOWNED
BAR EXPERT JON TAFFER FOR HELP.

JON'S DISCOVERED
SCOTT'S CRIPPLING DEBT.

- 700 GRAND?

- IN THE KITCHEN,
JON AND HIS EXPERTS

DISCOVERED
OVERWHELMING FILTH.

- I SUGGEST YOU CLEAN THIS PLACE
ALL NIGHT.

- I AM GOING
TO RISE TO THE OCCASION.

THEY WANT TO GET IN THERE
AND KICK ASS.

IT'S GOING TO BE A GLORY FOR ME
AT THE END.

- THE NEXT MORNING,
JON'S FIRST ORDER OF BUSINESS

IS TO INSPECT THE KITCHEN.

- BILLY.
- YES, SIR.

- SMELLS CLEAN IN HERE.
- THANK YOU, SIR.

OH, YEAH.
I WAS HERE ALL LAST NIGHT.

I'M READY
TO SHOW OFF THE KITCHEN.

EVERYTHING IS REALLY SCRUBBED
HARD ALL TOP TO BOTTOM.

I TOOK EVERYTHING APART,

AND THAT'S REALLY AS CLEAN
AS I COULD.

- EXCELLENT.
I'M IMPRESSED.

BILLY STEPPED TO THE PLATE.
THE KITCHEN IS REALLY CLEAN.

HE SHOWED ME HE CARES.

YOU KNOW WHAT,
BILLY MIGHT BE OKAY AFTER ALL.

- THANK YOU, SIR.

- BILLY HAS BROUGHT THE KITCHEN
UP TO CODE,

AND JON GATHERS EVERYONE
FOR A STAFF MEETING.

- GOOD MORNING.
all: GOOD MORNING.

- NICE TO MEET YOU, JON.

TOMMY.
I'M ONE OF THE OWNERS.

- HI.
NICE TO MEET YOU, TOMMY.

- I'M GREG,
AND I'M ANOTHER OWNER.

I'M SCOTT'S COUSIN.
- GREAT.

I'M REALLY GLAD
YOU GUYS ARE HERE.

SO WHAT'S WRONG WITH THIS PLACE
IN YOUR VIEW?

- I FEEL LIKE I--
THIS IS THE FIRST PLACE

I STARTED BARTENDING,
AND IT'S ALMOST LIKE

WHEN YOU HAVE A PARENT
THAT HAS ALZHEIMER'S,

LIKE, THEY BROUGHT YOU UP,
AND THEN THEY START TO FAIL,

AND YOU NEED TO TAKE CARE
OF THEM.

AND THAT'S WHY I'M STILL HERE.

- YOU LOVE THIS PLACE,
DON'T YOU?

- I LOVE THE FAMILY.
- YEAH.

TALK TO ME ABOUT
MANAGEMENT FOR A MOMENT.

- WHEN I'M HERE,
I PLAY MANAGER.

- SO YOU'RE A SUPERVISOR?

- YEAH.

- WE ENTRUST HER
WITHOUT A DOUBT.

- SO, DOES SHE HAVE THE
AUTHORITY TO FIRE AN EMPLOYEE?

- SHE DOESN'T HAVE THE AUTHORITY
TO FIRE AN EMPLOYEE.

- I CALL A JOB
LIKE THAT A STUPIDVISOR.

A STUPIDVISOR ISN'T A PERSON.

IT'S A POSITION
WHERE SOMEBODY HAS A JOB TO DO

BUT NO AUTHORITY
TO DO IT.

YOU GIVE THEM NO SUPPORT,
NO AUTHORITY,

AND YOU EXPECT THEM
TO IMPROVE YOUR BUSINESS.

SOMETHING HAS TO CHANGE HERE,
GUYS,

OR YOUR MONEY IS GONE.

WHEN I WENT OUT
IN ALL THE MARKETPLACE AND WENT

TO ALL THE COMPETITION,

THIS BAR HAS A SAMENESS
WITH EVERYONE ELSE.

ALL THE COMPETING BARS ARE
STOREFRONT OPERATIONS LIKE THIS.

SO WHAT I HAVE TO COME UP WITH
IS SOMETHING

THAT TIES INTO THE ETHNICITY
OF THIS PLACE,

WHICH IS
45% GERMAN, 15% IRISH.

SO I WORKED REALLY HARD WITH MY
EXPERTS TO PUT TOGETHER A MENU

THAT CREATES UNIQUENESS,
SIGNATURE ITEMS,

AND SOME UNIQUE BEVERAGES.

BARS CAN'T BE SOMETHING
TO EVERYONE.

THEY NEED TO BE EVERYTHING
TO SOMEONE.

THAT'S WHY YOU NEED
TO UNDERSTAND YOUR MARKETPLACE

AND MARKET YOUR BAR
TO YOUR TARGET AUDIENCE.

HERE'S WHAT'S GOING TO HAPPEN,
GUYS.

WE'RE GOING TO TRAIN
ALL DAY TODAY.

TONIGHT, WE'RE GOING TO DO
WHAT I CALL A STRESS TEST.

SO I AM GOING TO PACK
THIS PLACE TONIGHT

SO THAT YOU GUYS BREAK A SWEAT.

AT THE END OF THIS NIGHT,

WE'LL KNOW
WHERE EVERYBODY STANDS, OKAY?

SO LET'S GO TO WORK.

- ALL THE COCKTAILS
WE'RE CREATING

HAS AN IRISH
AND GERMAN INFLUENCE IN THEM,

WHICH CATERS
TO YOUR MARKET.

SO HERE ARE THE COCKTAILS
WE'RE GOING TO MAKE.

WE'RE GONNA USE
BUSHMILLS IRISH HONEY,

THE BUSHMILLS ORIGINAL,
AND THE BLACK BUSH.

IRISH WHISKEY HAS GROWN ABOUT
25% TO 30% WITHIN THE U.S.

OVER THE LAST YEAR.

I WANT THIS BAR
TO BE A STANDOUT BAR,

SO I CAME UP
WITH VERY SIMPLE COCKTAILS.

THEY'RE ALL UNIQUE,
SO NO OTHER BAR IN CINCINNATI

WILL ACTUALLY HAVE
THESE DRINKS.

FIRST COCKTAIL--
BUSHMILLS APPLE PIE.

WE'RE GONNA USE
BUSHMILLS IRISH HONEY,

THE REALLY NICE-FLAVORED
WHISKEY.

WE THEN TAKE 3 OUNCES OF
APPLE JUICE, A REAL GOOD SHAKE,

JUST TAKE THE WEDGE OF APPLE
THAT WE CUT.

OKAY.
LIKE THAT.

- TRAINING WITH PETER
WAS PRETTY EXCITING.

I'VE NEVER BEEN A FAN
OF WHISKEY.

I CAN HONESTLY SAY THAT I AM
NOW, BECAUSE THE DRINKS

THAT HE TAUGHT US HOW TO MAKE
ARE ALL REALLY, REALLY GOOD.

- NEXT ONE IS
THE GERMAN-INFLUENCED COCKTAIL,

THE GERMAN CHOCOLATE CAKE.

PUT A LITTLE BIT OF ICE IN,

JUST MAKE THAT GLASS
NICE AND CHILLED.

NOW I USE SMIRNOFF VODKA.

THIS COCKTAIL IS AFTER HAVING
A MEAL LIKE A DESSERT.

WHY NOT RECOMMEND
A CHOCOLATE CAKE COCKTAIL?

TAKE A LITTLE PINCH OF COCONUT
AND JUST POP IT ON TOP.

- SO LET'S START ROCKING
AND ROLLING.

THIS IS CALLED A MANDOLIN.

HAVE YOU GUYS EVER SEEN ONE
BEFORE?

THERE'S A TREMENDOUS AMOUNT
OF TRAINING

THAT HAS TO GO ON
IN THE KITCHEN TODAY.

THEY'VE HAD FOUR YEARS
OF DOING IT ON THEIR OWN

WITH NO LEADERSHIP,
WITH NO DIRECTION.

- IS THAT THE RIGHT IDEA?
- NO.

'CAUSE WHAT YOU WANT TO DO IS
YOU WANT TO SLICE IT THIS WAY.

AND THAT'S HOW YOU MAKE
YOUR JULIENNE.

- MM-HMM.

- SO IF YOU SEE
WHAT I DID HERE...

- MM-HMM.
- AND THEN WHAT WE HAVE HERE.

- THE COOKS ARE LEARNING
A SOLID FOUNDATION OF BASICS

FROM CHEF DUFFY,

AND PETER IS DRILLING NEW
RECIPES INTO THE BAR STAFF.

BUT JON HAS TO AFFECT CHANGE
FROM THE TOP DOWN.

SO HE MEETS WITH THE OWNERS
ON THE PATIO.

- THANKS FOR BEING HERE.
I HAVE TO SIT DOWN

WITH THESE OWNERS BECAUSE
THIS IS A FINANCIAL DISASTER.

I ALSO HAVE TO MAKE SURE TOMMY
AND GREG UNDERSTAND

SCOTT HAS TAKEN OUT LOANS
THEY DON'T EVEN KNOW ABOUT.

WHAT I HAVE TO PUT TOGETHER
IS A BUSINESS PLAN

FOR YOU GUYS TO GET
YOUR PAY BACK, CORRECT?

- YEAH.
- YES, SIR.

- SO SEPARATE OF THE MONEY

OWED TO THE THREE OF YOU,

WHAT OTHER MONIES DO WE OWE?

THERE'S ONE THING
I JUST WANT TO TALK ABOUT

TO MAKE SURE THAT THEY KNOW
ABOUT IS THIS CREDIT CARD LOAN.

ARE YOU GUYS AWARE OF THIS?

- NO.
- OKAY, WERE YOU AWARE OF THAT?

- NO.
- YEAH.

WHAT A CREDIT CARD LOAN IS,

IT'S SORT OF LOAN SHARKING.

CHARGES YOU 29% INTEREST
AND TAKES 20%

OF YOUR CREDIT CARD
REVENUE EVERYDAY.

AND THAT'S SOME SERIOUS [bleep].

YOU SOLD TOMORROW
TO GET THROUGH TODAY.

YOU KNOW
YOU LET THESE GUYS DOWN, RIGHT?

- I'M SHOCKED.
IT WAS DISHEARTENING.

IT WAS--IT WAS A BIG SURPRISE.

- THAT'S DISHONEST.

- I'M VERY UPSET ABOUT
HOW THE MONEY IS BEING MANAGED.

SCOTT WASN'T FORWARD.
- WHO'S GOING TO RUN THIS?

CAN THIS WORK
UNDER SCOTT'S LEADERSHIP?

- NO.
IT'S JUST A MATTER OF TIME.

- WE HAVE TO MAKE A CHANGE.

- WELL, I WANT
TO BRING SOMEBODY IN HERE

WHO KNOWS WHAT THEY'RE DOING
TO BRING US THE MONEY.

- ALL RIGHT.
- SO, GENERAL MANAGER?

- PAYING THEM WHAT?
WHAT ARE YOU GONNA PAY SOMEBODY

TO RUN THIS BAR?

UNTIL WE FIND AN EQUATION
THAT WORKS,

WE'RE GOING TO HAVE
TO FIGURE IT OUT.

- I DID NOT WANT TO BE INVOLVED
IN THE BUSINESS END OF IT.

I DON'T WANT NOTHING
TO DO WITH THAT.

I REALLY DON'T.
MAN, SCOTTY JUST--

HE'S GOT ME READY
TO JUST BLOW UP.

- AND HOW DO WE RESOLVE THIS,
GUYS?

WE CAN'T HIRE A GM BECAUSE
YOU'RE NOT MAKING PAYROLL.

- RIGHT.

- I THINK WE ALL HAVE TO HIT IT
WHILE IT'S RUNNING.

- I'M GLAD TO HEAR THAT.

IF ALL THE OWNERS COME TOGETHER

AND HELP MANAGE THIS BAR,

THERE'S A REALLY GOOD CHANCE
WE CAN MAKE IT.

GOOD?
- YES.

- OKAY.
- ALTHOUGH TOMMY AND GREG

HAVE AGREED TO LEND A HAND,

THE SUCCESS
OF TONIGHT'S STRESS TEST

HINGES ON THE STAFF'S KNOWLEDGE
OF THE NEW MENU.

- BUT WE DON'T ADD SALT
AND PEPPER TO IT UNTIL THE END.

- SO JON GATHERS EVERYONE
TOGETHER FOR A TASTING.

- OKAY, 15% OF THIS MARKETPLACE
IS IRISH.

45% OF THIS MARKETPLACE
IS GERMAN.

SO WE WANTED TO MAKE CERTAIN
WE HAD THOSE ELEMENTS

IN THE CONCEPT
THAT WE'VE PUT TOGETHER.

MAKES SENSE, GUYS?

- WE'RE GOING TO GO
RIGHT INTO GERMAN

AND WE'RE GOING TO GO
WITH A BRATWURST REUBEN,

AND NEXT TO THAT IS
PLAY OFF OF THE IRISH.

WE HAVE A GUINNESS BURGER
WITH A STOUT CHEDDAR ON TOP,

CARAMELIZED ONIONS
THAT WE COOKED DOWN

SO ALL THAT GOOD SUGAR
COMES OUT.

- I WANTED TO COME UP
WITH SOMETHING

THAT HAD SOME DIFFERENCE,
SOMETHING YOU CAN GET HERE

THAT YOU CAN'T GET
SOMEPLACE ELSE.

- IT'S GOOD.
- ALL RIGHTY.

20 MINUTES
TILL OUR STRESS TEST.

I'M GONNA PUT YOU
IN THE KITCHEN, SCOTT,

PLAYING EXPEDITOR.

CHECK THE TICKETS,
MAKE SURE

THEY'RE RIGHT
BEFORE YOU GIVE IT TO THEM.

TOMMY, I WANT YOU BEHIND THE BAR
TONIGHT.

YOU CAN PULL BEERS,
YOU CAN GRAB SOME ICE,

CLEAN SOME GLASSES.

YOU JUST BACK THEM UP,
HELPING THEM.

GREG, I WANT YOU
TO WORK THE FLOOR.

NOW IS THE MOMENT OF TRUTH.

EITHER SCOTT, TOMMY, AND GREG

CAN DO THIS, OR THIS
IS NOT GOING TO GO WELL.

[chatter]

- WE GOT THE SHAKERS.

- WE GOT ABOUT NINE MINUTES.

- I HAVE A LOT OF NEW FOOD.
I'M NOT SURE IF I'M 100% READY,

BUT I'M READY TO GIVE IT
ALL I GOT.

- YOU GUYS READY?

ALL RIGHT.
YOU GUYS MAKE ME PROUD TONIGHT.

- THE EAGER CROWD IS HERDED
INTO THE BLACK SHEEP,

AND THE ORDERS POUR IN.

- I'LL TAKE THE ORIGINAL SOUR.

- THE ORIGINAL SOUR?

[background chatter]
- RIGHT AWAY.

- 45 MINUTES.

I'VE BEEN WAITING 45.

- I'M SO SORRY.
I'M TRYING TO GET TO EVERYBODY.

- HURRY UP, HURRY UP, LET'S GO!
MOVE, MOVE, MOVE.

- OH, THIS IS NUTS.

- WHAT COCKTAIL IS THAT?
YOU DON'T NEED TO SHAKE IT.

JUST PUT COKE IN IT AND TOP IT
OFF WITH GUINNESS.

both: APPLE PIE, APPLE PIE,
APPLE PIE.

- WHERE THE HELL
ARE OUR GLASSES?

SORRY, GUYS, WE DON'T HAVE
ANY GLASSES RIGHT NOW.

- IT'S TAKING
A VERY LONG TIME TO GET SERVED.

- HEY, TOMMY, BEER GLASSES.

FOUR GLASSES SITTING
ON THE BAR COUNTERTOP.

- HEY, TOMMY.

TOMMY, CAN I GET SOME GLASSES?

both: APPLE PIE.

- WHERE'S THE BEER GLASSES?

GUYS, BEER GLASSES.

HOW WAS THAT US?

- BECAUSE WE HAD 100 [bleep]
GLASSES HERE.

- WE HAD ENOUGH
TILL YOU COME AND [bleep].

- NO. NO.
- WE HAD ENOUGH [bleep]--

NO.
WE DID HAVE ENOUGH.

- GET OUT OF MY BAR.

Support us and become VIP member
to remove all ads from www.OpenSubtitles.org

- NO, WE DID HAVE ENOUGH.

- JON.
- WHAT HAPPENED?

- AH, TOMMY WAS JUST SCREAMING
AT ME.

I SAID,
"JUST BECAUSE YOU CAN'T

MANAGE YOUR BAR,
IT'S NOT OUR FAULT."

- SO EXCUSES.
THEY'RE BLAMING YOU?

- YEAH.
IF HE CAN'T HANDLE THE PRESSURE,

THAT'S FINE.
- THEN HE CAN'T BE BACK THERE.

- [beep].
- TOMMY TOTALLY LOST

HIS COOL TONIGHT.

THIS WAS A STRESS TEST,
AND HE FAILED.

- [bleep] 500 PEOPLE,

AND EVERYONE SCREAMING
AND YELLING FOR [bleep].

ALL RIGHT, GET THE [bleep]
AWAY FROM ME.

[chatter]

- 30 ORANGE FLAIRS
COMING UP.

- NATALIE, HOW MANY COCKTAILS
ARE YOU WORKING ON?

YEAH.
- FIVE.

- OH. NATALIE'S MAKING
FIVE COCKTAILS AT ONCE.

FANTASTIC.

- I'VE GOT TO TELL YOU,

THE REAL ROCK STARS TONIGHT
WERE THE STAFF.

WE CERTAINLY HAVE SOME WORK
TO DO,

BUT THEY SHOWED
A LOT OF PROMISE.

- ORDER GOING OUT RIGHT HERE.
BAM.

- WRONG CHECK.

THESE ARE FLAG FRIES.

- BILLY IS A GREAT COOK.
HE REALLY DOES A GREAT JOB.

BUT SCOTT DIDN'T KNOW
WHERE THE FOOD WAS GOING.

THE CHECKS JUST CAME INTO THE
KITCHEN, THE GUYS COOKED IT,

AND THEN IT SAT THERE.

WHO ARE WE GOING TO?
- TABLE SIX.

- I DON'T KNOW WHO ORDERED WHAT.

- UH-UH, WE DIDN'T ORDER THIS.

- WE ORDERED BURGERS.

- OUR FOOD, OUR FOOD.

- I'M SO SORRY.

THEY SAID TABLE SIX.
YOU GUYS ARE SUPPOSED TO BE--

- WE NEED TWO MORE BURGERS.
- THEY'RE COMING.

TABLE SIX WAS MISSED,

SO WE GOT TO FIGURE OUT
WHERE WE MESSED UP.

- WHERE'S OUR ORDER
FOR TABLE SIX?

SCOTT, GET THIS FOOD
THE HELL OUT OF HERE.

COME ON.
- YO.

- DID YOU GUYS ORDER THAT?

- UH-UH.
- THAT'S OUR FOOD.

WE'VE BEEN HERE
FOR AT LEAST AN HOUR.

I'VE SEEN OUR FOOD
WALK BY OUR TABLE TWICE NOW.

- WHAT'S UP?
THIS IS ROUND TWO FOR TABLE SIX.

WHAT ELSE IS GOING OUT THERE?
- THAT'S IT. THAT'S TABLE SIX.

- THAT'S IT?
I DON'T THINK THAT'S IT.

BACK THERE, IT WAS JUST
KIND OF A CLUSTER[beep].

SCOTT DIDN'T HAVE IT TOGETHER.

I KNOW--I'M--I'M PRETTY SURE
THIS IS--

- DEFINITELY NOT.

- I KNOW.
THAT'S WHAT I JUST TOLD THEM.

I'M GOING TO NEED
A WHISKEY TONIGHT.

- THESE OWNERS ARE A DISASTER.

TABLE SIX...
- OKAY.

- GOT THE WRONG FOOD
A SECOND TIME.

I'M [bleep] DONE--
YOU SEE THIS?

THIS IS THE WHITE TOWEL.

YOU BLEW IT.

SHUT IT THE HELL DOWN.
WE GOT A LOT OF WORK TO DO.

EVERYBODY,
LISTEN TO ME, PLEASE.

I'VE BEEN DOING THIS
FOR 35 YEARS.

FOR THE SECOND TIME
IN MY ENTIRE CAREER,

I HOLD UP THE WHITE FLAG.

FOOD IS COMING OUT IN AN HOUR,

AND PEOPLE STILL DON'T HAVE
A DRINK, RIGHT?

all: YEAH.

- DID THEY BLOW IT
TONIGHT?

all: YEAH
- BIG TIME.

I HATE DOING THAT,
BUT I HAD A CHOICE.

I HAD TO APOLOGIZE
TO THOSE CUSTOMERS.

IF I DIDN'T DO THAT,

THESE CUSTOMERS
WOULD HAVE WALKED OUT ANGRY

AND NEVER COME BACK.

- THIS IS SERIOUS [bleep].

I'LL TELL YOU WHAT, DUDE.
I'M TELLING YOU.

YOU CAN'T
JUST [bleep] SHUT DOWN,

SO I'M PISSED OFF
ABOUT THE WHOLE THING.

- SO I WANT TO BE HONEST
WITH YOU GUYS.

SCOTT, WHAT WAS YOUR JOB
IN THE KITCHEN TONIGHT?

TO DO WHAT TO THE TICKETS
ON THE WAY IN?

- TO CHECK 'EM TO MAKE SURE
THEY WERE CORRECT.

- THE ONLY TWO VOICES
THAT SHOULD EVER HAPPEN

IN A KITCHEN ARE THE CHEFS
AND THE EXPEDITER.

SCOTT, I NEEDED YOU TO REALLY
KIND OF BE THAT EXPEDITER.

THAT DIDN'T HAPPEN.

- SO YOU BLEW IT.

GREG, YOU DIDN'T BLOW IT
LIKE SCOTT DID,

BUT YOU COULD HAVE BEEN BETTER.

TOMMY BLEW IT.
HE COULDN'T HANDLE IT.

HE WALKED OUT ON YOU.

OH, YOU'RE BACK.

HAVE YOU CALMED DOWN?
- YUP.

- WHY'D YOU COME BACK?

- MOSTLY TO APOLOGIZE.

AND I AM REAL SORRY TO PETER.

IT WAS HUMILIATING,

EMBARRASSING,
AND I TOOK IT OUT ON HIM.

I DON'T REALLY WANT
TO COME UP HERE,

BUT I INVESTED A PRETTY GOOD
CHUNK OF MONEY, SO I'M HERE.

- I AM GOING TO MAKE THIS PLACE
SUCCEED IN SPITE OF YOU GUYS.

TOMORROW WE COME BACK.

ALL TRAINING ALL DAY LONG.

- AFTER AN EMBARRASSING
STRESS TEST,

THE STAFF ARRIVES EARLY
TO GET A BETTER GRASP

ON THE RECIPES THAT WERE ELUDING
THEM THE NIGHT BEFORE.

- HOW WOULD YOU MAKE
BUSHMILLS ORANGE FLAIR?

- OUNCE OF THE BLACK BUSH.
- YUP.

- ABOUT 1/4 OUNCE
OF THE COFFEE LIQUEUR,

AS WELL AS 1/4 OUNCE
OF GRAND MARNIER.

- YUP.
- ONE SPOONFUL ORANGE MARMALADE,

SHAKE THE HECK OUT OF IT,
GARNISH IT WITH AN ORANGE TWIST.

- EXCELLENT.

- THAT SHOULD TAKE YOU
7 1/2 TO 8 MINUTES,

INCLUDING FRENCH FRIES
AND YOUR SPRING ROLLS.

- AND JON PULLS THE OWNERS
TOGETHER

TO FACE THE WRITING ON THE WALL.

- PRETTY ROUGH NIGHT,
HUH, GUYS?

- IT WAS A BEAT-DOWN.

- YEAH, IT WAS A BEAT-DOWN.

SO WHAT ARE YOU GUYS
GOING TO DO?

HOW DO WE RUN THIS THING?

- I THINK THE FAILURE LAST NIGHT
WAS COMPLETELY ON OUR SHOULDERS.

WE HAD ZERO COMMUNICATION.

IT'S NOT THE EMPLOYEES' FAULT
ONE BIT.

- SO THERE WILL ALWAYS BE
AN OWNER HERE?

- ALWAYS IS A LOT.

I MEAN, TO BE REALISTIC.

- WELL, I WANT
TO BE REALISTIC.

- WE'RE GOING TO HAVE
TO GET MANAGERS.

- I THINK THAT'S A GOOD CHOICE.

I WAS REALLY HOPING GREG
AND TOMMY WOULD STEP UP

AND HELP MANAGE,
BUT THEY CAN'T.

THEY ALSO CAN'T AFFORD
A GENERAL MANAGER,

WHICH COSTS ABOUT $40,000 A YEAR
FOR A BAR LIKE THIS.

SO I HAVE TO FIND
ANOTHER SOLUTION.

WE'RE GOING TO PROMOTE
SOME OF THE EMPLOYEES,

GIVE THEM MORE AUTHORITY,
PAY THEM A LITTLE MORE,

AND AFFECT MANAGEMENT
THAT WAY.

I WANT TO TALK ABOUT YOUR MENU
FOR A COUPLE OF MINUTES.

THIS IS
YOUR BACON CHEESEBURGER.

NOW I'D LIKE YOU TO LOOK
AT YOUR COST.

WE TAKE THAT COST AND THE PRICE,

AND WE COME UP
WITH A COST PERCENTAGE.

- EVERY MENU ITEM CAN BE
ANALYZED FOR ITS FOOD COST,

A SUM OF THE COST
OF THE INGREDIENTS

DIVIDED INTO THE SALE PRICE
OF THE ITEM.

WHEN COMBINED WITH
THE RESTAURANT'S FIXED COSTS,

SUCH AS WAGES AND UTILITIES,
A FOOD COST OF MORE THAN 30%

QUICKLY EATS
INTO POTENTIAL PROFITS.

- SO IF WE PUT IT ALL TOGETHER,

EVERY TIME YOU SELL A HAMBURGER,

YOU'RE GIVING AWAY $2,

AND THIS IS WHY YOU GUYS
ARE LOSING MONEY.

- WHEN I FOUND OUT HOW MUCH THAT
BURGER WAS COSTING US TO MAKE,

THAT WAS WITHOUT A DOUBT
AN EYE-OPENING EXPERIENCE

THAT I'M GLAD
WE'RE GETTING AWAY FROM.

- SO WE'RE GOING TO RAISE
OUR PRICE A LITTLE BIT.

AND I'VE RE-ENGINEERED
YOUR ENTIRE MENU TO MAKE CERTAIN

THAT YOU GUYS
ARE UNDER 30% FOOD COST.

BUSINESSES HAVE TO BE
PROFITABLE.

PROFIT COMES FROM MANAGING COST,

AND THAT'S WHAT WE'RE GOING
TO DO HERE.

- JON HAS UNCOVERED
THE COST VARIABLES,

BUT NOW IT'S UP TO SCOTT

TO HANDLE THE HUMAN SIDE
OF THE EQUATION.

- TOMMY, GREG, AND MYSELF
DECIDED WE NEED TO SUPPORT YOU.

WE NEED TO HAVE MORE OF
AN ACTIVE ROLE IN THIS BUSINESS.

WITH THAT BEING SAID,
WE'RE GOING TO HAVE

TO HAVE A KITCHEN MANAGER.

OUR KITCHEN MANAGER
IS GOING TO BE BILLY.

HANDS DOWN THE BEST GUY
FOR THE JOB.

- I AM SO PUMPED,

AND I'M GOING TO GET REALLY GOOD
AT IT REALLY FAST.

- DOESN'T STOP THERE.

SOMEBODY WHO'S ALWAYS BEEN THERE
FOR US,

ALWAYS HAD OUR BACK,
IS NATALIE,

AND SHE'S GOING TO BE
AN OPERATIONS MANAGER.

- I MEAN, I'M PROUD OF MYSELF,
AND I'M REALLY EXCITED.

I LOVE MY JOB.

- ANOTHER THING THAT I THINK

WE FAILED ON IS PROMOTIONS,

SO WE WANT TO MAKE STEPHANIE
THE PROMOTIONS MANAGER.

- STEPH.

- I DON'T THINK IT'S GOING TO BE
AN EASY JOB,

BUT I DO THINK
THAT IT IS SOMETHING

THAT WE ARE CAPABLE
OF BEING SUCCESSFUL IN.

- SO, GUYS,
HERE'S WHERE WE'RE AT.

WHEN I WENT AROUND THIS TOWN,

THERE WAS A SAMENESS HERE
THAT WE TALKED ABOUT.

AND EVERYBODY HAS GUINNESS,

BUT NOBODY
HAS THE PERFECT GUINNESS,

SO HERE'S WHAT WE'RE DOING.

I WANT YOU TO BE CERTIFIED
GUINNESS POURERS.

I WANT YOU TO BE RECOGNIZED

AS THE BEST PINT
IN THE CINCINNATI AREA.

YOU'RE GOING TO TOUR
THE GUINNESS BREWERY,

AND THREE OF YOU ARE GOING
TO GO TO IRELAND.

[laughter]

- AND YOU'RE GOING
TO LEAVE TONIGHT.

SO I WANT TO SEND AN OWNER,

I WANT TO SEND
SOMEBODY FROM THE KITCHEN,

AND I WANT TO SEND
ONE OF YOUR BARTENDERS.

I'M SENDING YOU, SCOTT.

YOU'RE THE FACE
OF THIS BUSINESS.

WHO DO WE SEND FROM THE KITCHEN?

- THE GUY WHO MAKES IT HAPPEN,

AND, BILLY, THAT'S YOU.

- CONGRATULATIONS, YOU'RE GOING
TO IRELAND, BILLY.

- ALL RIGHT, BUDDY.

- I'VE NEVER SEEN THE OCEAN.

- YOU'RE GOING, DUDE.
- YOU'RE GOING.

- THIS MUST BE
WHAT SURREAL FEELS LIKE.

I'M GOING TO IRELAND
TO MY FAVORITE BEER BREWERY

IN THE--ON THE PLANET.

I AM SO EXCITED.

- WHAT DO WE DO
WITH THE BARTENDERS?

- NATALIE, STEPHANIE,

WE'RE GOING TO GO
HEAD-TO-HEAD, JON.

- AND ONE OF THE TWO OF THEM
GOES TO IRELAND.

- ONE OF THE TWO OF THEM.
WHOEVER WINS...

A MIX-OFF.
[laughter and cheers]

- GOING TO IRELAND
WOULD BE FANTASTIC.

I HAVE TWO KIDS.

I HAVEN'T BEEN ON VACATION
IN 12 YEARS.

- I WOULD LOVE TO WIN.

IT WOULD BE AN INCREDIBLE
EXPERIENCE TO GO TO IRELAND.

- I'M GOING TO GIVE YOU
TWO COCKTAILS--

BUSHMILLS ORANGE FLAIR
AND THE GERMAN CHOCOLATE CAKE.

I'M GOING TO TASTE YOUR COCKTAIL

AND EVALUATE IT AFTERWARDS.

YOU HAVE 2:30.

2:30 STARTS NOW.

- 2:30 STARTS NOW.

- YOU GIRLS GOT THIS.

[applause and cheers]

- HELL, YEAH.

- I'M SENDING THREE PEOPLE
TO THE GUINNESS BREWERY,

AND THERE'S A MIX-OFF TO SEE
WHICH BARTENDER GOES.

- FIVE, FOUR, THREE,

TWO, ONE,

TIME IS UP.

[applause and cheers]
- VERY GOOD WORK.

- I'M THINKING,
OH, MY GOODNESS.

IT WOULD BE AN INCREDIBLE
EXPERIENCE TO GO TO IRELAND

AND SEE THE GUINNESS FACTORY.

- I'M GONNA START
WITH STEPHANIE.

TASTE TEST.

THE BUSHMILLS ORANGE FLAIR
FIRST.

VERY GOOD.

- AWESOME.

- THE GERMAN CHOCOLATE CAKE.

I CAN THE TASTE THE ALCOHOL,

AND IT LETS THE SMIRNOFF
COME THROUGH.

IT'S NOT OVERPOWERED.

NATALIE.

SO LET ME TASTE THIS.

ABSOLUTELY PERFECT.

I CAN SMELL THE ALMONDS

WHEN IT COMES UP TO MY NOSE.

IT'S VERY,
VERY WELL-BALANCED.

NOW, THE BUSHMILLS ORANGE FLAIR,

YOU DIDN'T FINISH THE POUR
AS FAR AS WE CAN SEE.

STRONG.

SO, GIRLS.
NATALIE, YOU ARE FANTASTIC.

BUT, STEPHANIE...

YOU'RE COMING TO IRELAND.

BRAVO.

[cheers and applause]

- NO, I CANNOT BELIEVE
I'M GOING TO IRELAND.

- TONIGHT'S COMPETITION
WAS VERY REWARDING FOR ME.

THEY'RE GONNA GO TO IRELAND.

THEY'RE GONNA SEE THAT BREWERY

AND LEARN THAT RICH HISTORY.

THEY'RE ALSO GONNA LEARN HOW
TO POUR THE PERFECT GUINNESS.

SCOTT, BILLY, STEPHANIE,

YOU CATCH YOUR BREATH?

- I'M TRYING.

- GET THE HECK OUT OF HERE.

YOU GUYS ARE GOING
TO IRELAND RIGHT NOW.

- I'M LEAVING RIGHT NOW.

I'M NOT EVEN GOING HOME TO GET
MY PHONE CHARGER.

- I LOVE YOU.

- WHILE SCOTT, BILLY,
AND STEPHANIE ARE IN IRELAND,

I'M GONNA BE TRAINING
THE OTHER STAFF OFF-SITE,

AND NANCY'S GONNA BE WORKING
ON REMODELING THE BAR.

OKAY.

YOU KNOW, ONE
OF THE BIGGEST PROBLEMS

ABOUT THIS TOWN--
ALL THE BARS ARE THE SAME.

YOU KNOW, WHEN PEOPLE DRIVE BY
HERE, IT HAS TO LOOK DIFFERENT.

- YES.

- SO, THIS IS
LIKE A STOREFRONT WINDOW.

I NEED A POINT OF DIFFERENCE.

MAKE IT DISAPPEAR.
- YOU GOT IT.

- NOW THERE WAS
A VERY COOL NEON SIGN OUT THERE.

SEE IF WE CAN USE
THAT SAME SIGN.

MAYBE PUT NEW NEON...
- YES.

- BECAUSE IT'S A COOL SIGN.

THEN WE COME INTO THE SPACE,
NANCE.

- IT'S SO OPEN.
- IT IS.

- IT SEEMS EMPTY
WHEN YOU WALK IN.

- CAN YOU GET ME
A CONGREGATION AREA RIGHT HERE?

- YEAH.
- IT CREATES

A GREAT FLOW PATTERN
THROUGH THE BAR.

WHEN I LOOK OUT HERE
IN THE PATIO--

- IT'S THE LOST LAND.

- LET'S TURN IT
TO A BEER GARDEN.

- OH, YES.

- LET'S USE GERMAN COLORS
TO WARM IT UP

AND CREATE A LITTLE ANIMATION
AND MOVEMENT DOWNTOWN.

YOU GOOD?
- I'M EXCITED. YEAH.

THIS IS A GOOD ONE.
- THANKS TO THE IRELAND TRIP,

NANCY HAS TWO EXTRA DAYS
TO REMODEL THIS BAR.

- I FLY INTO IRELAND,
AND THE WHOLE JOURNEY

WAS SOMETHING
UNLIKE I'VE EVER EXPERIENCED.

GOT TO SEE THE OCEAN,

GET TO MEET THE BREWMASTER OF
MY FAVORITE BEER IN THE WORLD.

I'M REALLY EXCITED TO SEE
HOW IT ALL HAPPENS,

BEHIND THE SCENES.

- I THINK,
MORE THAN ANYTHING,

I'M REALLY LOOKING FORWARD
TO LEARNING

THE TECHNICAL SIDE
OF GUINNESS AND TO BE ABLE

TO REALLY KIND OF ENFORCE THAT
IN OUR BAR.

- SCOTT, BILLY, STEPHANIE,

CAN'T WAIT TO MEET
FERGAL MURRAY.

HE'S A MASTER BREWER
WITHIN GUINNESS.

AND START OUR TOUR
AROUND GUINNESS BREWERY.

GOOD TO SEE YOU AGAIN.
- GOOD TO SEE YOU.

WELCOME TO ST. JAMES'S GATE,
GUYS.

COME ON IN.
- GOOD.

- YOU LIKE OUR LITTLE BAR ON TOP
OF THE WORLD, YEAH?

- FASCINATING.
- THIS IS THE GRAVITY BAR.

THIS IS THE HOME OF GUINNESS.

THIS IS WHERE YOU GET
THE BEST PINT IN THE WORLD.

SO I'M GONNA SHOW YOU
HOW TO DO THAT.

SO THE SIX STEPS OF THE POUR
OF THE PERFECT PINT.

THE FIRST STEP IS MAKE SURE
YOU HAVE A CLEAN, DRY GLASS.

STEP TWO, GET IN POSITION AND
USE THE HARP AS THE INDICATOR.

PUT THE GLASS, LIKE,
IN 45-DEGREE ANGLE,

NICE, EASY FLOW,

AND, STEP THREE,
SLOWLY STRAIGHTEN THE GLASS.

STEP FOUR, ALWAYS PUT IT
IN FRONT OF YOUR CUSTOMER

SO YOU'LL ACTUALLY SEE IT
SETTLE.

STEP FIVE,
YOU'RE GONNA HOLD IT STRAIGHT,

BRINGING THE PINT
PROUD OF THE RIM.

STEP SIX IS PRESENT THAT
TO YOUR CUSTOMER.

YOU JUST CRAFTED PERFECTION,
YOU SEE.

- THIS TRIP
WAS REALLY BENEFICIAL.

I KNOW WE NEED TO UP OUR GAME.

KNOWING THE HISTORY OF GUINNESS

AND EVERYTHING THAT FERGAL
HAS GIVEN TO US TODAY,

WE'RE GONNA TAKE THAT,
AND WE'RE GONNA GO HOME

AND SHARE THAT
WITH THE CUSTOMERS.

I THINK IT'S GONNA HELP US

CHISEL AWAY AT THIS DEBT.
- THE GUYS DID A GREAT JOB.

THEY'RE CERTIFIED TO POUR
THE PERFECT PINT.

THEY'VE DONE IT HERE.

I WANT THEM TO GO HOME
AND DO IT IN OHIO.

GOOD LUCK TO THEM.
CONGRATULATIONS, SCOTT.

- THANK YOU.
- PERFECT PINT.

- THE WHIRLWIND CONTINUES
FOR SCOTT, BILLY, AND STEPHANIE

AS THEY RETURN FROM IRELAND
TO JOIN THE REST OF THE STAFF.

- HEY, GUYS.
- HEY.

- HOW WAS IRELAND, BILLY?

- IT WAS EVERYTHING
I EVER IMAGINED.

BEST TIME I EVER HAD.

- ALL THAT WARMTH OF IRELAND

AND ALL THAT HISTORY
I WANTED TO BRING HERE.

WHEN I GOT HERE,
I SAID TO MYSELF,

"COME HELL OR HIGH WATER,

I AM GONNA SET THESE GUYS UP TO
MAKE THIS MONEY BACK."

I WANTED TO CREATE SOMETHING
THAT WAS DIFFERENT, GUYS,

BY GETTING RID OF THE SAMENESS
THAT YOU HAD

AND CREATE SOMETHING
WITH A WHOLE NEW IDENTITY.

IT WAS IMPORTANT FOR ME,
SCOTTY, THAT,

WHEN PEOPLE WALKED BY HERE,

THEY HAD A REASON TO COME BACK.

I WANTED TO CREATE
SOMETHING SPECIAL.

- OKAY.

- YOU GUYS READY
TO SEE YOUR NEW BAR?

- YEAH.
- YES, SIR.

- ONE...
[engine turns over]

TWO...

THREE.

- OH.

- YOU GUYS READY TO SEE
YOUR NEW BAR?

- YEAH.
- YES, SIR.

- OKAY, ON A COUNT OF THREE.

ONE...

TWO...

THREE.

- ALL RIGHT.
- OH, MAN.

- OH, NICE.
- THAT IS AWESOME.

- LOOK IT.
PUBLIC HOUSE. THAT IS...

- OH, I LOVE THE FRONT SIGN.
THAT'S AWESOME.

- OH, MAN, THAT LOOKS
FRICKIN' PRETTY, ISN'T IT?

DUDE.
- WOW.

- WELCOME TO THE PUBLIC HOUSE.

IT'S REMINISCENT OF ALL
THE IRISH AND GERMAN HISTORY,

WHERE THERE'S HUNDREDS
OF PUBLIC HOUSES,

AND IT CONNECTS WITH THE GERMAN
AND IRISH RIGHT HERE IN CHEVIOT.

I WANTED PEOPLE TO CALL
THIS PLACE THE PUB.

THE SECOND PUBLIC BUILDING

BUILT IN AMERICA WAS A PUB.

THERE WERE NO CITY HALLS.

THERE WERE PUBLIC HOUSES.

THIS ISN'T A STOREFRONT.
IT'S A BAR.

THAT WINDOW WAS A PROBLEM,
SO I JUST GOT RID OF IT.

YOU GUYS READY TO GO INSIDE?
all: YES.

- GO AHEAD.

- THIS IS FREAKING AWESOME.

LOOK AT THE BAR.
- OH, MY GOSH.

- LOOK AT THESE STOOLS.

- LOOK AT THOSE CHAIRS.
- COOL.

- HOLY [beep].
- MAN, LOOK AT THE BAR, DUDE.

- THAT LOOKS COOL UP THERE, MAN,
A LOT.

- DO YOU KNOW HOW MUCH PEOPLE
ARE GONNA LOVE THIS?

- THIS IS AWESOME,
FREAKING AWESOME.

- [shouting]

THE EXPO WINDOW
THAT WE HAVE NOW

WITH THE NEW PRINTER,
IT'S A NECESSITY.

I'M READY TO PUMP
SOME STUFF OUT OF HERE.

- [chuckles]

- UNBELIEVABLE.

- ALL RIGHT, GUYS, THERE'S A LOT
GOING ON BACK THERE,

SO LET ME RUN YOU THROUGH IT.

FIRST OF ALL, WHAT DO YOU THINK
OF THIS BAR TOP?

- OH, IT'S BEAUTIFUL.
- IS THIS INCREDIBLE?

THESE ARE FROM MY FRIENDS
AT COLOR COPPER.

IT'S A ONE OF A KIND.

NEXT, STEPHANIE, SCOTT, BILLY,

YOU GUYS WENT TO IRELAND.

YOU GUYS KNOW HOW TO POUR
THE PERFECT GUINNESS.

THE PROOF IS RIGHT ON THE WALL,
ISN'T IT?

NOBODY ELSE IN CINCINNATI

IS OFFICIALLY CERTIFIED
AND SENT BY GUINNESS.

NEXT, THE NEW FUTURE P.O.S.
SYSTEM IS UNBELIEVABLE.

NOW, WHEN YOU ORDER DRINKS,
IT COMES THROUGH THE SYSTEM.

EVERYTHING IS PRINTED UP
ON THE PRINTER.

THEY ORDER FOOD, BILLY,
WHERE DOES IT COME UP?

- IN THAT KITCHEN.

- THIS IS WHAT I CALL
A CONGREGATION AREA.

EIGHT OR TEN PEOPLE SIT DOWN,

THEY BUY APPETIZERS,
THEY GET A LOT

OF BEER TOGETHER,
AND THEY PARTY OUT.

- IT'S AMAZING.

THIS PLACE
IS ABSOLUTELY AMAZING.

- WHOA.
- HOLY SH...

- WELCOME TO THE BEER GARDEN.

- [laughing]
- YEAH.

- GUYS, NOBODY HAS A DECK
LIKE THIS IN THIS WHOLE TOWN.

THIS IS CLASSIC BEER GARDEN
SEATING,

AND THERE'S 48 SEATS.

THIS BEER GARDEN'S
WORTH ABOUT $200,000 A YEAR.

- THAT IS TOO FREAKING COOL.

THIS IS--IT'S JUST BEAUTIFUL.

IT'S MORE THAN I CAN IMAGINE.

I'M OVERWHELMED, MAN.
I AM OVERWHELMED.

- THIS PLACE
IS BRANDED EVERYWHERE.

SO, GUYS.

I GOT A RE-LAUNCH
IN ABOUT AN HOUR.

LET'S GO TO WORK.
- ALL RIGHT.

- AS RE-LAUNCH
QUICKLY APPROACHES,

THE STAFF RUSHES TO PREPARE.

- LET'S DO THIS, GUYS, COME ON.
IT'S OUR NIGHT.

- AND NATALIE FORMALLY STEPS
INTO HER ROLE

AS OPERATIONS MANAGER.

- SCOTT,
WHAT I WANNA HAVE YOU DO,

IS YOU'RE GONNA BE ASSIGNED
TO THAT P.O.S. SYSTEM.

STEPH, YOU AND I ARE GONNA
HANDLE THIS AREA OF THE BAR.

- OKAY.
- LET'S KICK SOME ASS.

[bagpipes playing]

- BARS DON'T OPEN.
THEY LAUNCH.

AND THEY LAUNCH WITH ENERGY
AND EXCITEMENT,

OR IT DOESN'T MEAN A THING.

OKAY, GUYS.

IT'S SHOW TIME.

[cheering]

- WE OPENED BLACK SHEEP
FOUR YEARS AGO.

AND TODAY, ME, MY COUSIN GREG,

AND MY UNCLE TOMMY ARE OPENING
THE PUBLIC HOUSE.

[shouting and cheering]
SO, IF YOU'RE READY

TO COME ON INSIDE,
LET'S GO.

- WHAT CAN I GET YOU?

- CAN I GET YOU SOMETHING?

- FRESH MILK, ORANGE FLAIR.

- APPLE PIE?
- GUINNESS, GUINNESS.

WE ARE
THE GUINNESS HEADQUARTERS,

STRAIGHT OUT OF IRELAND.

- LET ME GET THESE
TAKEN CARE OF FOR YOU.

THERE'S YOUR THREE GLASSES, NAT.

TAKE THIS ONE.

- I HAVE TO SAY YOU'RE DOING
A GREAT JOB.

- THANK YOU, MAN.
- A REALLY GOOD JOB.

- IT ISN'T LONG BEFORE
A FAMILIAR PROBLEM CROPS UP.

- HOW ARE WE DOING, BUDDY?
- NO, NOT GOING GOOD.

WHERE DOES THIS GO, GREG?
WHAT IS THAT TABLE?

- THERE'S NO TABLE.
- I KNOW. THAT'S OUR PROBLEM.

- SO BILLY ASSERTS HIS NEW ROLE
AS KITCHEN MANAGER.

- YOU'RE GOING, UH, TABLE ONE.

ALL RIGHT, ORDER IN.

SINGLED OUT FONDUE.
I'M SELLING THIS ONE.

- GUYS, I WANT YOU TO KNOW,

YOU'RE RUNNING FOUR-MINUTE
CHECK TIMES NOW.

STOP BEING SO PERFECT,

AND LET'S START [beep]
SOMETHING UP.

- I'VE BEEN HERE ONCE BEFORE,
BUT THERE'S

SO MANY DIFFERENT BARS
IN CHEVIOT,

IT NEVER REALLY STOOD OUT TO ME.

I'M OF GERMAN DESCENT,

AND I THINK CHEVIOT
REALLY NEEDED A BAR LIKE THIS.

- [shouting]

- AND OUT BACK CUSTOMERS ARE
FINALLY UTILIZING THE PATIO.

[shouting and cheering]

- I REALLY LIKE
THE BACK PATIO HERE.

IT'S VERY NICE.

I REALLY LIKE THESE NEW BENCHES
THAT THEY HAVE.

- ALL RIGHT, GUYS,
TONIGHT WAS FUN.

AND YOU GUYS
ARE GONNA PULL THIS OFF.

OKAY, BUDDY.

- THANKS A LOT, BROTHER.

- ALL RIGHT,
GET BACK TO WORK, GUYS.

YOU GOT YOUR CUSTOMERS.
I'LL SEE YOU.

THIS BAR WAS A TOUGH ONE FOR ME.

YOU KNOW WHAT, I THINK
THEY'RE GONNA MAKE IT.

I LEFT THEM
WITH A GREAT CONCEPT,

I LEFT THEM WITH GREAT SUPPORT,
AND THESE GUYS HAVE HEART.

IT MIGHT TAKE THEM
A FEW YEARS TO DO IT,

BUT I REALLY BELIEVE THEY'RE
GONNA GET THEIR MONEY BACK.

- ONE MONTH AFTER THE RE-LAUNCH,

THE PUBLIC HOUSE
IS ON SOLID GROUND.

- SINCE JON RENOVATED THE BAR,

WE'RE UP 21%,
WE GOT RID OF ONE

OF OUR OBNOXIOUSLY
HIGH INTEREST RATE LOANS.

WE'RE SEEING PROFIT.