Bar Rescue (2011–…): Season 2, Episode 7 - Weber's of Lies - full transcript
Bar Expert Jon Taffer must make Weber's, a former strip club in Reseda, California, profitable. However, when the bar's head bartender is caught stealing, Jon must convince the owner to take a stand.
- LAST YEAR,
MORE THAN 5,000 FAILING BARS
NATIONWIDE CLOSED
THEIR DOORS FOR GOOD.
IF THINGS DON'T CHANGE SOON,
WEBER'S PLACE
IN RESEDA, CALIFORNIA,
WILL BECOME
JUST ANOTHER STATISTIC.
IN 2007, KERVIN CINTON,
AN ENTREPRENEUR
AND OWNER OF
SEVERAL LOCAL BARBER SHOPS,
CASHED IN YEARS OF SAVINGS
TO PURCHASE WEBER'S PLACE,
A 40-YEAR-OLD
RESEDA ESTABLISHMENT.
- I'M FROM A SMALL ISLAND
IN THE CARIBBEAN CALLED DOMINICA
AND I'VE ALWAYS WANTED
TO OPEN A GREAT AMERICAN BAR.
I BOUGHT WEBER'S, AND,
AT THE TIME WHEN I BOUGHT IT,
IT WAS BEING OPERATED
AS A STRIP CLUB.
AND I STARTED IMMEDIATELY
CHANGING THE WHOLE VIBE
TO THIS MUSIC
AND ENTERTAINMENT VENUE.
- [singing indistinctly]
- IN THE '80s,
WEBER'S USED TO BE
THE NUMBER ONE PLACE
FOR COLLEGE KIDS TO HANG OUT,
SO I DECIDED
TO BRING IT BACK.
- DESPITE HUSTLING
TO BOOK BANDS,
KERVIN'S LATEST VENTURE
STRUGGLED TO GAIN A FOOTHOLD
JUST MILES AWAY
FROM HOLLYWOOD.
BUT WHEN KERVIN
RAN THE NUMBERS,
IT WASN'T JUST THE BANDS
DRAINING HIM OF CASH.
- I CONSIDER ALL THE BARTENDERS
I HAVE AS THIEVES.
- GIVE ME A DOLLAR.
YOU GONNA MAKE CHANGE?
- THIS IS MY TIP.
- KERVIN'S
A SUPER NICE GUY,
BUT IT WORKS TO
THE DISADVANTAGE OF THE BAR.
- A COUPLE OF TIMES,
I HAVE HOOKED UP PEOPLE.
I'M NOT GONNA
LIE ABOUT THAT.
- AT THIS POINT,
I KNOW THEY'RE GOING TO STEAL.
I JUST DON'T WANT THEM
TO STEAL TOO MUCH.
- I LIKE WORKING HERE.
I COULD DO THIS IN MY SLEEP.
- KERVIN, YOU KNOW,
IS TOO FORGIVING AND TOO NICE
AND LETS PEOPLE
GET AWAY WITH MURDER.
- I'VE INVESTED
OVER $500,000 IN WEBER'S,
AND TO LOSE ALL THAT MONEY--
I MEAN, THAT'S PRETTY MUCH
MY LIFE SAVINGS.
IF I DON'T GET THE HELP,
WEBER'S IS GOING TO BE CLOSED
WITHIN TWO MONTHS.
- OUT OF MONEY
AND OUT OF TIME,
KERVIN HAS AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS,
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
RUNNING A BAR IS
NOT JUST 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 MONEY MAKERS.
[cheering]
[glass breaking]
RESEDA, CALIFORNIA.
ONLY 16 MILES OVER THE HILL
FROM HOLLYWOOD,
THIS SUBURB OF LOS ANGELES
HOUSES ALMOST 1/2 MILLION
21-TO-34-YEAR-OLDS.
RESEDA'S LOCAL LIVE MUSIC BAR,
WEBER'S PLACE,
FIRST OPENED 40 YEARS AGO
IN THE AREA JUST OUTSIDE
LOS ANGELES KNOWN AS THE VALLEY.
WORLD-RENOWNED BAR EXPERT
JON TAFFER HAS BEEN CALLED HERE
AND HAS BROUGHT ALONG TWO
OF HIS MOST VALUABLE EXPERTS.
- WEBER'S PLACE...
LOOK AT THAT BIG MONSTROSITY,
THAT RED ROOF.
- IT'S LIKE
A BAD BIRDHOUSE.
- FOR THE BAR,
JON HAS BROUGHT IN
MASTER MIXOLOGIST,
MICHAEL TIPPS.
WITH OVER TEN YEARS OF
CLASSIC COCKTAIL EXPERIENCE,
MIKE HAS AN INNATE SENSE
FOR CREATING DRINKS
THAT APPEAL
TO A WIDE AUDIENCE.
- AND WHETHER
THEY KNOW IT OR NOT,
IT'S MAKING AN IMPRESSION.
- TO HELP WITH THE KITCHEN,
JON HAS BROUGHT
IN CERTIFIED EXECUTIVE CHEF
KEITH JONES.
WITH 20 YEARS' EXPERIENCE,
KEITH USES
HIS CLASSICAL FRENCH TRAINING
TO HEIGHTEN THE FLAVORS
OF OTHERWISE STANDARD BAR MENUS.
- SO IT USED TO BE
A TOPLESS BAR.
LOOKS THAT WAY, DOESN'T IT?
- STILL.
- WHAT'S INTERESTING IS,
THEY HAVE LIVE MUSIC THERE.
I'M NOT QUITE SURE
WHAT IT IS.
SO LET'S TALK ABOUT
THE MARKETPLACE A LITTLE.
WE'RE IN RESEDA.
JUST OVER THE HILL,
WE'VE GOT SUNSET BOULEVARD,
WITH SOME OF THE BEST
LIVE MUSIC VENUES IN THE WORLD.
SO THEY'RE TRYING TO COMPETE
WITH THE TROUBADOUR
AND THE WHISKEY, ROXY.
- CLASSIC.
VIPER ROOM,
ALL THOSE PLACES.
- YEARS AGO, I USED
TO RUN THE TROUBADOUR
AND OTHER ROCK AND ROLL VENUES
IN HOLLYWOOD.
I KNOW FIRSTHAND
HOW DIFFICULT IT IS
TO COMPETE
AGAINST THOSE VENUES.
SO, KEITH, YOU'RE MY SPY
TONIGHT, BUDDY.
- ALL RIGHT.
- WHAT I WANT YOU TO DO
IS GO INSIDE,
GIVE ME THE SCOOP.
- OKAY.
- AND THEN MICHAEL AND I
ARE GONNA WATCH YOU
ON THE VIDEO MONITOR IN
REAL TIME WHILE YOU'RE IN THERE.
- OKAY, WE GONNA GO
CHECK IT OUT.
- KEITH HEADS
INTO WEBER'S PLACE,
A 2,800 SQUARE FOOT VENUE
WITH A LONG BAR,
A PASS-THROUGH WINDOW
FROM THE KITCHEN,
AND A LARGE STAGE
FOR LIVE MUSIC.
- WOULD IT BE POSSIBLE
FOR ME TO GET A MENU?
- YEP.
- IN ADDITION
TO THE CAMERAS
FOLLOWING
THE WEBER'S PLACE STAFF,
HIDDEN CAMERAS HAVE BEEN
PLACED AROUND THE BAR.
- CAN I HAVE A EXTRA-DRY
MARTINI, STRAIGHT UP?
- SHE'S SCOOPING ICE
WITH A GLASS.
- INCREDIBLE.
IT PUTS THE GUESTS AT RISK.
- USING GLASSWARE TO SCOOP ICE
OUT OF AN ICE BIN
IS ROOKIE AND DANGEROUS.
THE GLASS WILL BREAK.
IT WILL BE IN THE ICE BIN.
AND YOU CAN'T TELL
WHAT'S ICE AND WHAT'S GLASS.
- DID YOU WANT
TO ORDER ANY FOOD?
- ONE ORDER OF WINGS
WITH SAUCE ON THE SIDE.
- YOU GOT IT, BABE.
[playing rock music]
♪ ♪
- LOOK AT THIS BAND.
THEY'RE NOT EVEN
FILLING THE ROOM, MICHAEL.
SO THE ONLY BANDS YOU GET
IN A VENUE LIKE THIS
ARE THE BANDS WHO DON'T YET
HAVE A FOLLOWING.
- RIGHT.
- AND THIS IS WHAT YOU GET.
LOOK AT THESE GIRLS.
- LOOK AT THIS GUY.
- THEY'RE DANCING MORE,
NOT SERVING THE CUSTOMERS.
- YEAH, THEY'RE NOT WATCHING
THE ACTUAL GUESTS.
THEY'RE WATCHING THE BAND.
- YEP.
[guitar chord,
cheers and applause]
SO KEITH HAS BEEN WAITING 20
MINUTES FOR HIS CHICKEN WINGS.
- I WAS TRYING TO GIVE
A VISIBLE SIGN
FOR SOMEBODY
TO COME DOWN AND SAY,
"SIR, IS THERE
ANYTHING WRONG?
BLAH, BLAH, BLAH,
BLAH, BLAH, BLAH."
AND I GOT NOTHING.
[cheers and applause]
- NOBODY'S GONNA BE DANCING
WHEN I'M IN THERE.
I WANT TO SEE THE KITCHEN.
- THIS IS INCREDIBLE.
- SHE'S JUST REALLY
SLOW AND DISORGANIZED.
- PRETTY GOOD.
THANK YOU.
YOU KNOW, IT'S FUNNY
WE WERE TALKING EARLIER
ABOUT IT BEING AN OLD
STRIP CLUB AT SOME POINT.
WHY IS THE WINDOW
A BIG PAIR OF LIPS?
- I'M GUESSING IT COMES
FROM THOSE DAYS.
- UGH.
- ALL RIGHT.
- HERE COME THE CHICKEN WINGS,
MICHAEL.
- LET'S SEE.
- OH, LOOK HOW RUBBERY
THAT WING IS.
HE CAN'T BRING HIMSELF
TO EAT IT, LOOK AT THIS.
- AND LOOKING AT THE CHICKEN,
IT WAS DISCOLORED.
SO I KNEW THEY HAD
SOME PROBLEMS
WITH THE PROPER TEMPERATURE
GOING INTO THE FRYER.
- I THINK I'VE SEEN
ENOUGH, BUDDY.
I'M GONNA RUN INSIDE
AND DO MY THING.
- JON HEADS INTO WEBER'S
TO MEET WITH
OWNER KERVIN ABOUT
WHAT HE'S SEEN.
- WHEN I WALKED INTO
THIS BAR,
I WAS IN A TIME WARP.
IT WAS LIKE 1970.
I HAVE SPONGE PAINTING
ON THE WALLS,
HUGE LIPS STICKING
OUT OF A KITCHEN,
AND A STAGE THAT
LOOKED DISGUSTING.
KERVIN.
- WHAT'S UP?
- I'M JON TAFFER.
- JON, NICE TO MEET YOU.
- LET'S GO GRAB A SEAT
FOR A COUPLE MINUTES.
- SURE, YEAH, NO PROBLEM.
- SO IT'S A PLEASURE
TO MEET AN ENTREPRENEUR.
- THANK YOU.
THANK YOU.
- SO YOU BOUGHT WEBER'S
HOW LONG AGO?
- DECEMBER OF 2007.
- SO I NOTICED THE LIPS,
IS THAT FROM THE STRIP CLUB?
- CORRECT.
- YOU DIDN'T DO ANYTHING
TO CHANGE THAT?
- CORRECT.
- WOW.
I GOTTA TEACH YOU
WHAT TO SEE.
SO I'M STRUGGLING WITH
UNDERSTANDING
YOUR BUSINESS PLAN
FOR BANDS.
- I HIRE LOCAL BANDS.
- SO THEY START
IN A CLUB LIKE THIS, RIGHT?
AND ONCE THEY DEVELOP
A FOLLOWING, WHERE DO THEY GO?
- TO THE WHISKEY.
- OVER THE HILL TO THE WHISKEY
AND YOU LOSE 'EM?
- THAT'S TRUE.
- THEY'RE COMPETING
WITH CLUBS IN HOLLYWOOD
THAT HAVE THE BEST
LIVE BANDS IN L.A.
THEY'RE NOT GONNA
WIN THAT BATTLE.
THEY HAD SECOND-RATE BANDS.
AND SECOND-RATE BANDS
ARE NEVER
GONNA CREATE
A SUCCESSFUL BAR.
- I'M AT THE END.
ONE OF MY MAJOR PROBLEMS
WHY I'M LOSING A LOT OF MONEY
IS BECAUSE OF MY STAFF.
I THINK THEY'RE STEALING
A LOT FROM ME.
- REALLY?
- YES, YES.
- SO WHY DO YOU
THINK THEY'RE STEALING?
- I'VE SEEN--
I'VE SEEN EMPLOYEES, UH,
PUT MONEY
IN THE TIP JAR
WITHOUT GOING INTO
THE REGISTER.
THEY'RE NOT JUST STEALING MONEY,
THEY'RE STEALING PRODUCT.
THEY'RE OVER-POURING.
- THAT'S LIKE SLAPPING
YOU IN THE FACE.
- YEAH, I--YEAH.
I'VE SEEN THAT A FEW TIMES.
- SO WHAT DID YOU DO
WHEN YOU SAW IT?
- WELL, TRYING RIGHT NOW
INSTEAD OF FIRING THEM,
TRY TO TRAIN THEM NOT TO BE--
NOT TO BE THIEVES.
- THE ONLY THING WORSE
THAN A THIEF
IS AN OWNER WHO DOES
NOTHING ABOUT IT.
IF THEY WORKED FOR ME
AND THEY WERE STEALING,
THEY'D BE GONE.
DO YOU THINK SOMEBODY
WHO STEALS TODAY
IS GONNA SUDDENLY
NOT STEAL TOMORROW?
- YEAH, I DO BELIEVE THAT.
- REALLY BELIEVE THAT?
- I BELIEVE THAT.
I BELIEVE PEOPLE CAN CHANGE.
- I THINK YOU'RE WRONG.
- SO AT THIS POINT, I KNOW
WHAT I HAVE IN-HOUSE.
I'M GONNA TRY MY BEST
TO FIX THAT.
- SO HERE'S THE DEAL,
I WANNA BRING MY EXPERTS IN.
AND I WANNA LET 'EM
KNOW THAT
THINGS ARE GONNA CHANGE
TODAY, RIGHT NOW.
- GOOD.
- JON BRINGS IN KEITH
AND MICHAEL
AND CALLS A STAFF MEETING.
- MY NAME IS JON TAFFER.
I AM HERE TO BAIL HIM OUT.
CONGRATULATIONS.
YOU NOW WORK FOR ME.
I WILL FIRE PEOPLE IN A MINUTE
TO SAVE HIS ASS.
AND YOU'RE GONNA
FEEL THAT PRESSURE.
- [chuckles]
HE NEEDS TO PIPE IT DOWN
A TAD BIT
WHEN HE'S DEALING WITH ME.
'CAUSE IF YOU RUB ME
THE WRONG WAY,
FIRST IMPRESSION,
I JUST NEVER REALLY--
I JUST CAN'T CLICK
WITH YOU AFTER THAT.
- WELL, LET'S HEAD
INTO THE KITCHEN.
- SO LET'S START WITH
REFRIGERATION.
THAT'S OUR WALKTHROUGH
OVER THERE.
- YOU SEE ALL THAT?
- FILTH.
THIS WE HAVE--
- OH.
- JUST EMPTY CONTAINERS,
LOOKS LIKE OLD CHICKEN BLOOD.
- NOW WHEN WAS THAT EMPTIED?
- UH, PROBABLY
A COUPLE DAYS AGO.
BECAUSE I HAD--
I HAD CHICKEN IN THERE.
BUT I TOOK THE CHICKEN OUT.
- LISTEN TO ME--
- IT WAS DEFROSTING.
- HOW MANY DAYS HAS THAT
BEEN SITTING IN THERE?
- THAT'S PROBABLY BEEN
IN THERE A COUPLE OF DAYS.
- YOU COULD SMELL IT.
THE WAY THAT I FEEL
KNOWING THAT I ATE SOMETHING
AND LOOKING IN HERE NOW,
IT MAKES ME SICK
TO MY DAMN STOMACH.
- LET'S MOVE ON DOWN
TO THE FRYERS.
- THE GREASE IS OLD.
YOU SEE THAT?
CONTAMINATED GREASE BECAUSE
OF THE SPECKS IN THERE.
- MINUTE HE BIT INTO THAT FOOD,
HE TASTED IT.
DOES THIS WORK?
- YEAH, IT--IT WORKS.
- THAT'S NOT COLD ENOUGH,
YOU CAN FEEL IT.
SO THAT CHICKEN
IS SITTING IN HERE
AT A DANGEROUS TEMPERATURE.
OH, LET'S LOOK AT THIS,
CHEF.
LOOK AT THE WAY
THIS CHICKEN LOOKS.
- I KNOW. IT SHOULD BE
IN A SHALLOW CONTAINER.
- WHENEVER FOOD IS MORE
THAN FOUR INCHES
HIGH IN A CONTAINER,
IT DOESN'T GET COLD.
I WANNA SEE WHAT'S
GOING ON IN HERE.
WOW, 72 DEGREES.
YOU KNOW WHERE
THIS IS GOING?
WHAT DOES THIS SAY?
- IT SAYS THAT YOU'VE
BEEN TRAINED
IN FOOD SANITATION.
- RIGHT.
- YOU KNOW BETTER THAN THIS.
SO DO YOU CARE OR NOT?
- I CARE.
- BUT YOU DO IT ANYWAY.
WELL, THAT'S GONNA END NOW.
'CAUSE YOU'RE CLEANING
THIS KITCHEN TONIGHT.
'CAUSE THAT'S WHAT
IT MEANS TO ME NOW.
LET'S GO TO THE BAR.
- I FEEL EMBARRASSED.
BUT THERE WAS A LOT OF STUFF
HERE WHEN I GOT HERE.
AND I TRY TO--TO MAKE IT
AS BEST I CAN.
BUT I STILL KNOW I HAVE
A LOT OF WORK TO DO.
- ALL RIGHT, MIKE, LET'S SEE
WHAT WE GOT BACK HERE.
- I MEAN, LOOK AT THIS,
JUST TONS OF CRAP.
- THIS IS ONE LITTLE
SECTION OF THIS.
LOOK AT THAT.
FILTH, CORRECT?
- SO, JOE, IS THIS
ROCKET SCIENCE
TO CLEAN DIRT OFF A SHELF?
- NO, I DON'T THINK SO.
- I MEAN, WOULDN'T
YOU THINK AS A MANAGER
THAT WOULD BE ONE
OF THE SIMPLEST OF THINGS
THAT YOU WOULD DO IS MAKE SURE
THE PLACE WAS CLEAN?
DO YOU CARE ABOUT THIS PLACE
OR ARE YOU JUST LAZY?
WHAT'S THE DEAL?
- IT'S UNFORTUNATE THAT
IT CAN HAPPEN ON MY SHIFT,
AND I TAKE FULL RESPONSIBILITY
FOR IT.
- LOOK AT THAT RAG.
LOOK AT THAT.
HOW MANY TIMES DID YOU
LOOK DOWN THERE
AND PULL A BEER BOTTLE
OUT OF IT?
- YOU'RE SMILING?
IS THIS FUN TO YOU?
- TODAY IS THE FIRST DAY
THAT I NOTICED THAT.
- YOU KNOW WHAT,
THEN MAYBE YOU NEED
TO HIRE SOMEBODY
WHO CAN SEE.
BECAUSE IF YOU CAN'T SEE,
YOU CAN'T WORK HERE.
- PIPE DOWN, PLAYER.
- WHAT?
- I SAID, "PIPE DOWN."
DON'T BE [bleep]
DISRESPECTFUL, HOMIE.
SCREAMING AND TALKING LOUD
IS NOT INTIMIDATING.
UNLESS HE WANTS
HIS FURNITURE REARRANGED,
HE NEEDS TO PIPE IT DOWN.
- SPENDING TOO MUCH TIME
WATCHING THE BAND
AND SHAKING AROUND.
GO TO WORK INSTEAD.
- YOU WANT A SHOW, I'M GONNA
GIVE YOU A [bleep] SHOW.
YOU NEED TO PIPE DOWN.
- I THINK YOU'RE
FULL OF [bleep].
- JON TAFFER'S BEEN CALLED
TO WEBER'S PLACE,
A BAR IN RESEDA, CALIFORNIA,
BY ITS OWNER KERVIN.
JON AND HIS EXPERTS
HAVE DISCOVERED
A FILTHY KITCHEN
AND BACK BAR.
BUT NOT EVERYONE
IS TAKING THIS SERIOUSLY.
- YOU'RE SMILING?
IS THIS FUN TO YOU?
- YOU WANT A SHOW, I'M GONNA
GIVE YOU A [bleep] SHOW.
YOU NEED TO PIPE DOWN.
- THIS IS WHY YOU'RE LOSING.
'CAUSE YOU GOT EMPLOYEES
WHO HAVE NO RESPECT.
- WHATEVER, YO.
- LOOK AT ME.
- I'M OUTTA HERE, YO.
- OUTTA HERE.
- I AM [bleep] HERE, YO.
YOU CAN'T BE SERIOUS.
- THAT'S THE EPITOME
OF FAILURE RIGHT THERE.
LOOK AT IT.
- [laughs]
- JUST LEAVE.
JUST LEAVE, OKAY?
- I'M PACKING MY [bleep] UP.
- GOOD.
AND SHUT THE [bleep] UP
BEFORE I CALL POLICE.
- ONE EMPLOYEE DOWN,
LET'S SEE HOW MANY
WE'RE LEFT WITH BY TOMORROW.
I WATCHED HER SCOOP ICE
WITH A GLASS
ALL NIGHT LONG
IN THIS THING.
HOW DO I KNOW THERE'S
NOT GLASS IN THE ICE BIN?
DON'T YOU KNOW BETTER
THAN THAT?
- YO, AIN'T YOU JUST
SEND ME HOME?
TALK TO SOMEBODY ELSE.
- DON'T YOU KNOW
BETTER THAN THAT?
THIS IS WHAT HAPPENS
WHEN YOU SCOOP ICE
OUT OF AN ICE BIN
WITH A GLASS.
NOW I HAVE TO CLEAN OUT
THE WHOLE FREAKIN' ICE BIN.
I HAVE TO KNOW THAT
THAT ICE BIN IS CLEAN.
THE WAY I KNOW IT IS,
I POUR BLUE CURACAO IN THE BIN,
CREATING A BLUE DYE.
NOW WHEN THAT BIN IS CLEAN
AND THE BLUE IS GONE,
I KNOW MY GUESTS ARE SAFE.
THIS IS WHY YOU'RE FAILING.
'CAUSE YOU HAVE EMPLOYEES
THAT EITHER
DON'T KNOW WHAT THEY'RE DOING
OR ARE JERKS.
- DON'T LET THEM
WALK ON YOU.
- CRAZY DUDE I'VE NEVER
SEEN BEFORE
IS NOT GONNA COME
AND TALK CRAZY TO ME.
THAT WAS THE FINAL STRAW.
THAT'S IT.
- WHEN WE COME IN HERE
IN THE MORNING,
THIS PLACE IS SPOTLESS.
MAKE IT SO YOU'RE
PROUD OF IT.
YOU GUYS WITH ME?
THIS PLACE GETS CLEAN TONIGHT.
- JON LEAVES THE BARTENDERS
TO CLEAN.
AND SERVER LEILA CHOOSES
TO HELP OUT.
- I'M STAYING
AND CLEANING THIS PLACE.
BECAUSE I'VE ALWAYS WANTED
TO BE A BARTENDER.
I'M KINDA HOPING TO KINDA,
YOU KNOW,
PROVE MY WORTH HERE TODAY.
- HEY, TYLER, YOU GOT
FOUR BOTTLES OF VODKA, RIGHT?
I'VE WORKED AT WEBER'S PLACE
FOR FOUR YEARS NOW.
IT'S UP AND DOWN HILL,
WORKING HERE.
BUT AT THE END OF THE DAY,
YOU KNOW, I'M STILL HERE.
- WHEN I GOT HERE, THIS BAR WAS
A MESS. IT WAS FILTHY.
KERVIN'S NOT CONTROLLING
HIS EMPLOYEES.
HE'S LETTING THEM
CONTROL HIM.
TODAY, LET'S SEE
HOW CLEAN IT IS,
AND IF WE CAN GET TO WORK.
- HEY, GUYS, COME ON OVER.
LET'S SEE THIS BAR.
I WANNA SEE HOW
YOUR HANDIWORK PANNED OUT.
YOU KNOW, YOU WORKED
ALL NIGHT, RIGHT?
- RIGHT.
- PERFECT.
I WANTED TO LEAVE ALL THIS
DIRT BEHIND AND GO TO WORK.
AND IT LOOKS LIKE WE DID.
MUCH BETTER, GUYS.
- NOW WE'RE TALKING.
- YOUR MOHAWK FELL.
YOU MUST HAVE BEEN
WORKING HARD LAST NIGHT.
[laughter]
- FEELS GOOD.
- LET'S GO IN THE KITCHEN.
- HI, VAN.
- HELLO.
- WOW, LOOK AT THIS PLACE.
- LOOK AT THESE FRYERS.
BASKET'S CLEAN.
THE OIL IS CLEAN.
THEY LOOK LIKE
THEY'RE BRAND-NEW.
- HOW'S THE WALK-IN?
- THE WALK-IN
IS SPECIAL TOO.
- EVERYTHING IS DATED,
LABELED?
- ALL CLEAN, SPOTLESS.
- NOW THIS IS REAL, RIGHT?
SO LET'S PUT IT UP
ON THE WALL HERE PROUDLY.
YOU GOT SOMEBODY
WHO'S TRAINED IN SANITATION.
NOW WE CAN GO TO WORK.
NOW WE CAN START TRAINING,
EXCELLENT.
- WITH THE KITCHEN
UP TO STANDARDS,
KERVIN'S PROVEN
HE CAN MOTIVATE HIS STAFF.
BUT JON STILL NEEDS TO SEE
IF HE CAN ACTUALLY MANAGE THEM.
- WHEN I LOOK
AT YOUR BEVERAGE COST,
IT INFURIATES ME.
AND LET ME SHOW YOU
WHAT I MEAN.
THIS IS A BEVINTEL REPORT.
THEY COME IN AND THEY WEIGH
EVERY LIQUOR BOTTLE
IN THE BUILDING.
SO IF THE P.O.S. SYSTEM SAYS
I SOLD 10 OUNCES
OF JOHNNIE WALKER,
BUT WHEN WE WEIGH
THE BOTTLES,
20 OUNCES IS MISSING,
WHAT HAPPENED
TO THE OTHER 10 OUNCES?
THIS WAS WHAT HAPPENED
ON THURSDAY NIGHT OF THIS WEEK.
YOUR STAFF GAVE AWAY
$435 WORTH OF LIQUOR.
ON FRIDAY NIGHT,
THEY GAVE AWAY
$715 WORTH OF LIQUOR.
- OVER THE COURSE
OF TWO DAYS,
WEBER'S LOST $1,150 DOLLARS
IN LIQUOR SALES.
AT THIS RATE, THE BAR WOULD
LOSE OVER $59,000 A YEAR.
- IF THEY DIDN'T RING IT,
IT'S STEALING IT.
AND IF THAT DOESN'T
INFURIATE YOU--
IF YOU DON'T TAKE THAT
INCREDIBLY PERSONALLY,
THEN YOU'RE NOT GONNA
MAKE IT IN THIS BUSINESS.
I CAN'T SAY THAT ENOUGH.
- IT'S TRUE.
- YOU KNOW, SOME OF THIS
IS TRAINING.
BUT SOME OF IT ISN'T.
PEOPLE KNOW
WHEN YOU'RE STEALING.
- I FEEL REALLY BAD
RIGHT NOW.
I MEAN, UPSET, PISSED OFF.
IT'S CRAZY.
- YOU KNOW, WHEN I'M
IN A SITUATION LIKE THIS,
SOMETIMES I DO WHAT I LIKE
TO CALL A LANDMARK FIRE,
JUST TO MAKE SURE
EVERYBODY KNOWS WE'RE SERIOUS.
A LANDMARK FIRE
IS A TERM I USE
WHEN I SEND A MESSAGE
TO MY EMPLOYEES.
I FIRE THE WEAKEST OF ALL.
IT SHAKES UP
ALL THE OTHER EMPLOYEES,
AND TELLS THEM
WE NEED MEAN BUSINESS.
WELL, IT'S D-DAY.
SO LET'S GO MAKE
A GOOD FIGHT.
- OKAY.
- LET'S DO IT.
WHEN MANAGEMENT HAS
NO CREDIBILITY
WITH THEIR EMPLOYEES,
IT'S TIME TO CONVINCE THEM
THAT THINGS HAVE CHANGED.
- JOE, MARIO, RON,
RIGHT NOW,
WE WANNA HAVE A SMALL MEETING
REAL QUICK.
- SO, I'D LIKE YOU TO KNOW
THAT WE DID
DO OUR BEVINTEL REPORTS.
THURSDAY NIGHT WAS AN "F".
AND HOW MUCH LIQUOR
DID THEY GIVE AWAY?
- $435.
- FRIDAY NIGHT--
- $715.
I WANNA FIRE EVERYBODY
RIGHT NOW.
BUT, MARIO, FRIDAY NIGHT,
WHAT HAPPENED?
WHAT HAPPENED TO MY MONEY?
THAT WAS YOUR SHIFT.
- FRIDAY NIGHT?
- WHAT HAPPENED TO THE MONEY?
- I DON'T KNOW.
- HOW DON'T YOU KNOW?
HOW MANY YEARS HAVE
YOU BEEN BARTENDING?
- FOUR YEARS HERE.
- YOU GIVE AWAY MY ALCOHOL.
- PROBABLY OVER-POURED.
PROBABLY GAVE A SHOT AWAY.
- PROBABLY?
- I OVER-POURED.
- YOU OVER-POURED.
NOW HOW MANY SHOTS
HAVE BEEN GIVEN AWAY
WITHOUT ASKING?
100?
- MAYBE.
- MORE?
- I'M NOT SURE.
PROBABLY.
I DON'T KNOW.
DID YOU STEAL MY MONEY?
- WATCH THE WAY
YOU ANSWER THIS QUESTION.
'CAUSE I KNOW MORE
THAN YOU THINK I DO.
WHAT IF I SAID SOME
OF HIS MONEY
WOUND UP IN YOUR POCKET?
NOW'S THE TIME
TO COME STRAIGHT.
DID IT?
SO, YOU'RE A THIEF.
THERE HE IS, A THIEF.
LOOK AT HIM, GUYS.
THAT'S WHAT A THIEF LOOKS LIKE.
THAT'S THE GUY WHO STEALS MONEY,
COUNTS IT AT NIGHT.
AS LOW AS IT GETS.
- THIS [bleep] CANNOT
HAPPEN AGAIN.
I'M GONNA KEEP YOU HERE.
BUT THIS [bleep]
CANNOT HAPPEN AGAIN.
- LET ME ASK YOU
A QUESTION.
WHAT WOULD YOU DO, JOE?
- I'D PROBABLY BREAK
HIS [bleep] HAND.
- AND THEN WHAT?
- AND THEN FIRE HIM.
- FIRE HIS ASS, CORRECT?
- YEAH.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- OH, I'D BE PISSED.
I WOULD--
I'D FIRE HIM.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- HE WOULD BE OUT.
- WHAT ARE YOU GONNA DO?
THIS IS YOUR BUSINESS.
YOU GONNA LET ALL
YOUR EMPLOYEES THINK
THAT YOU'RE THE SOFTEST ONE
IN THE ROOM?
- WHAT WOULD YOU DO, JOE?
- I'D PROBABLY BREAK
HIS [bleep] HAND.
- AND THEN WHAT?
- AND THEN FIRE HIM.
- FIRE HIS ASS, CORRECT?
- YEAH.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- OH, I'D BE PISSED.
I WOULD--
I'D FIRE HIM.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- HE WOULD BE OUT.
- WHAT ARE YOU GONNA DO?
THIS IS YOUR BUSINESS.
YOU GONNA LET ALL
YOUR EMPLOYEES THINK
THAT YOU'RE THE SOFTEST ONE
IN THE ROOM?
- I'M NOT SOFT.
MARIO'S DONE.
IMMEDIATELY, RIGHT NOW.
GET THE [bleep]
OUT OF MY PLACE.
- [bleep].
- I WANNA MAKE WEBER'S BETTER.
IF HE DOESN'T DO HIS JOB,
THEN [bleep] HIM.
- I'M IN SHOCK RIGHT NOW.
I--
I'M JUST--LIKE,
I'M LITERALLY SPEECHLESS.
BECAUSE I WORK WITH HIM
EVERY NIGHT, SO--
OR A LOT OF NIGHTS,
SO IT'S, LIKE--
IT'S JUST REALLY HARD
TO BELIEVE.
- WELL, REALLY WHAT--
I'M CONCERNED ABOUT YOU.
MY UNDERSTANDING, YOU GUYS
HAVE A RELATIONSHIP.
YOU GUYS HAVE WORKED
MANY SHIFTS TOGETHER.
SO I'M WONDERING IF YOU GUYS
ARE STEALING TOGETHER.
SO NOW'S YOUR TIME
TO TELL ME THE TRUTH.
- ARE YOU KIDDING ME,
KERVIN?
THAT'S STEALING MY TIME.
THAT WAS--
THAT WAS ONE TIME.
AND I TALKED YOU ABOUT THAT.
- ONE TIME TOO MANY.
- AND I DON'T WANNA
TALK ABOUT IT RIGHT NOW, SO--
- WELL, WE'RE TALKING ABOUT IT.
IT'S MY [bleep] MONEY.
THAT [bleep] DON'T HAPPEN
NO MORE.
- IT WON'T HAPPEN WITH ME.
- ALL RIGHT.
- I'M IN SHOCK.
I'M LITERALLY SPEECHLESS
RIGHT NOW.
I THINK KERVIN MISINTERPRETED
OUR RELATIONSHIP.
I THINK HE CAME AT ME
WITHOUT KNOWING
FULL DETAILS.
- JUST LOOKING AT THESE
NUMBERS, MAN, THIS GUY
STOLE THOUSANDS
FROM ME, MAN, THOUSANDS.
YOU KNOW WHAT I'M SAYING?
700 IN ONE NIGHT.
AND THAT'S A SLOW NIGHT.
HE'S BEEN HERE FOUR YEARS,
FOUR YEARS.
YEAH.
AND TO THINK THAT
HE'S BEEN STEALING FROM ME
ALL THESE YEARS REALLY
[bleep] PISSES ME OFF.
- NOW THAT KERVIN
HAS ESTABLISHED
HIS AUTHORITY AS THE BOSS,
IT'S ESSENTIAL
THE BARTENDERS ADHERE
TO THE PROPER
POURING STANDARDS
TO ENSURE WEBER'S
PROFITABILITY.
- OKAY, SO I'M GONNA
TEACH YOU GUYS A BASIC COUNT.
IT'S REALLY, REALLY CHEESY,
OKAY?
THE SIRENS IN ENGLAND
ARE ANNOYING AS [bleep], OKAY?
BUT THEY DO ONE THING,
THEY GO--
[imitates siren]
THE SAME EVERY TIME.
WHEN YOU FIRST
GET THAT BOTTLE AND
YOU FLIP IT,
IN YOUR HEAD,
I WANT YOU TO USE
THE WORD "BUBBLE."
I WANT YOU TO SAY, "BUBBLE,"
REALLY QUICK.
BUBBLE, ONE, TWO, THREE,
FOUR, CUT.
YOU GOT AN OUNCE.
YOU GO TO EIGHT,
YOU GOT TWO OUNCES.
YOU GO TO 12,
YOU HAVE A MARTINI.
BAM, DONE.
LET'S EVERYONE
DO AN OUNCE.
YOU LOOK LIKE YOU HELD IT--
LIKE YOU'VE BEEN
BARTENDING FOR
ABOUT TEN MINUTES.
NOT BAD.
I'LL TAKE THAT.
OKAY, JUST THROW
THAT ONE OUT.
IT'S NOT GONNA BE RIGHT.
TYLER SEEMS NERVOUS.
HE ALSO SEEMS LIKE HE'S NEVER
BARTENDED IN HIS LIFE.
BETTER YET, HE'S NEVER
BEEN IN A BAR.
- WHILE MICHAEL GAUGES
THE CAPABILITIES
OF THE BAR STAFF,
KEITH REVIEWS VAN'S
PROCESS IN THE KITCHEN.
- TELL ME HOW YOU
DO YOUR CHICKEN WINGS.
- WHEN I DEFROST THEM,
I-I PUT 'EM IN WATER.
- OKAY, GO GET 'EM AND
BRING 'EM TO ME AND SHOW ME.
PUT THAT RIGHT UP HERE
FOR ME.
HOLDING IT IN WATER DOES
MORE DAMAGE THAN IT DOES GOOD.
DEFROSTING
IN THE STANDING WATER
IS BAD BECAUSE WHEN
YOU'RE THAWING,
THE ICE CRYSTALS,
THE MELT.
BUT THEN THEY LEAVE POCKETS.
AND THEN THAT OLD WATER
REHYDRATES INTO THAT POCKET.
AND IT MAKES A WATERLOGGED
AND LIMP CHICKEN, IF YOU WILL.
DEFROST ON A SHALLOW PAN,
2 1/2 INCHES IN DEPTH.
THE SHALLOWER THE BETTER.
DEFROSTING
IN THE SHALLOW PAN
IS GONNA GIVE THE CHICKEN
A CHANCE
TO RELEASE THAT WATER,
WHICH IS GONNA GIVE HER
A MUCH BETTER FRIED CHICKEN.
- GUYS, CAN WE GET TOGETHER
FOR A LITTLE STAFF MEETING?
OKAY, GUYS, SO TONIGHT'S
OUR STRESS TEST.
I GOTTA PICK A CONCEPT
FOR THIS PLACE
AND DETERMINE
WHERE WE'RE GOING.
SO I WANNA SEE WHERE
OUR SKILLS ARE,
WHAT WE'RE GOOD AT,
WHAT WE'RE NOT GOOD AT.
OKAY, SO, WE'RE GONNA
OPEN IN A FEW MINUTES.
OKAY, LET'S GET READY.
- LET'S DO IT.
- A STRESS TEST IS ONE OF
THE MOST IMPORTANT TOOLS I HAVE.
WHEN I KNOW MY WEAK SPOTS,
I CAN NOW TRAIN TO FIX 'EM.
GUYS, IT'S SHOWTIME.
- HEY, GUYS, WELCOME.
all: HI.
- SELF-SEATING, SO YOU CAN
SIT WHEREVER YOU LIKE.
- AS LEILA GREETS THE CROWD,
THE BARTENDERS' TRAINING
IS IMMEDIATELY
PUT TO THE TEST.
- A COSMO?
- YEAH.
- OKAY, SURE.
- WHAT KIND OF A GLASS DOES
A COSMO HAVE?
- UH, IT TYPICALLY
COMES IN A HIGHBALL, RIGHT?
- A COSMO DOES NOT
COME IN A HIGHBALL.
- I MEAN A MARTINI GLASS.
- A MARTINI GLASS.
TYLER'S A MESS
IN MORE WAYS THAN ONE.
- WE ARE--WE ARE OUT
OF OUR POUR SPOUTS, SO--
- HOLD ON, STOP, STOP.
- OKAY.
- WE'RE OUT OF POUR SPOUTS?
THERE'S ONE RIGHT
IN FRONT OF YOU.
- OH, OKAY.
- SO TAKE IT OFF.
AND RINSE IT OFF WITH
A SODA GUN.
TYLER DOESN'T KNOW
HIS BASIC STUFF.
HE WOULD FAIL
AT BARTENDING SCHOOL.
HEY, I'M REALLY SORRY
ABOUT THIS.
- NO PROBLEM.
- IT'S ALL RIGHT.
OKAY, WHAT ARE YOU--
THAT'S A COSMO?
MAKE IT AGAIN.
WE'RE NOT MAKING
FRUIT PUNCH, BRO.
WE'RE MAKING A COSMO.
EVERY SINGLE THING
THAT HE DID,
THERE WAS A PROBLEM
WITH IT.
I MIGHT BE ABLE
TO HELP HIM WITH IT,
BUT IT'S GONNA BE
A LOT OF WORK.
- WHILE TYLER STRUGGLES
WITH BAR BASICS,
LEILA WORKS THE FLOOR.
- I'LL HAVE A DIRTY MARTINI.
- OKAY.
THIS PLACE IS PACKED.
AND I HAVE MY ENTIRE SECTION.
AND ON TOP OF THAT,
I'M PICKING UP PEOPLE
THAT ARE WALKING
THROUGH THE DOORS.
- LEILA, WHEN YOU
GET A SECOND,
CAN YOU GET THIS TABLE
READY, PLEASE?
- YOU GOT IT.
- THANK YOU.
- THREE GLASSES OF THAT.
- CAN YOU ENTER
TWO CHEESEBURGERS, PLEASE?
- NEVER MIND,
I DON'T NEED ANY GLASSES.
- YOU NEED TO HELP
WITH THIS REAL QUICK.
THE TWO GUYS OVER THERE,
THEY NEED SOME HELP.
- OKAY.
- KERVIN CONTINUES
TO MICROMANAGE,
CREATING MORE STRESS
FOR HIS STAFF.
- CAN I GET YOU SOMETHING?
- YEAH, THREE SHOTS OF TEQUILA.
- [chuckles] OKAY.
- WERE YOU GUYS
TAKEN CARE OF ALREADY?
- YEAH.
- THANK YOU VERY MUCH.
- LEILA, WHEN YOU HAVE
A SECOND--
- OKAY, YOU KNOW WHAT?
SORRY, I'M GONNA--
I'M GONNA TAKE CARE OF 'EM.
BUT I CAN'T--
I CAN'T HAVE YOU
BREATHING DOWN
MY BACK LIKE THAT.
- IT'S GREAT TO SEE KERVIN
ENGAGE WITH HIS STAFF,
BUT HE'S OVERDOING IT.
HE'S RIDING LEILA TOO MUCH.
AND SHE'S GETTING
EXTREMELY FRUSTRATED.
HE'S NOT GONNA BE AN EFFECTIVE
MANAGER THAT WAY.
- BACK IN THE KITCHEN,
THE ORDERS START POURING IN.
- WE GOT TWO CHEESEBURGERS.
LET'S GO. LET'S GO.
LET'S GO.
- VAN HAS ONE SPEED.
AND IT'S FREAKIN' SLOW.
EVERY TIME WE GET
AN ORDER,
YOU'VE GOTTA
GO INTO THE COOLER.
THAT'S KILLING US.
IT'S KILLING US.
[bleep].
EVERY SINGLE ORDER, VAN HAD
TO GO, LIKE, ON A HIKE.
- OUCH.
- AND WHEN YOU'RE WORKING
IN A KITCHEN,
EFFICIENCY IS KEY.
- LOOK AT THIS.
WHAT IS THIS?
- IT'S A SAMPLER PLATTER.
- I MEAN, LOOK AT HOW
THAT LOOKS, CHEF.
HOW IS THAT?
- WHAT'S HAPPENING IS,
EVERYTHING
IS FRIED TONIGHT.
SO THE FRYERS DON'T HAVE
NO RECOVERY TIME.
- SEE, WE'RE GETTING THE BROWN
OUT OF THE ONION RING,
BUT WE'RE NOT
GETTING IT OUT OF THE CHICKEN.
- WELL, THE ONION RINGS
IS GOING IN ANOTHER FRYER.
- THAT'S WHAT IT IS.
- THAT'S WHAT IT IS.
- SO WE'RE LOSING
TEMPERATURE HERE.
- WE'RE LOSING TEMPERATURE
ON THAT ONE.
- AND IT'S AFFECTING OUR
COOKING TIME TOO, ISN'T IT?
- OH, YEAH.
- YEAH.
'CAUSE THAT LOOKS
LIKE [bleep], DOESN'T IT?
- YEAH.
- ARE THEY?
- LET'S OPEN ONE UP
AND SEE.
- I KNEW IT.
- I KNEW IT.
IT'S RAW.
I COULD SEE IT BY THE WAY
IT WAS COMING OUT OF THE BASKET.
CHEF, IF I COULD
SEE IT FROM HERE,
SHE SHOULD'VE SEEN IT FROM
THERE, RIGHT?
- RIGHT.
- NOT ONLY ARE WE BEHIND
ON OUR TICKET TIMES,
BUT I HAVE RAW CHICKEN
COMING OUT OF THIS KITCHEN.
RAW CHICKEN WILL
GET SOMEBODY SICK.
- RAW CHICKEN IS GONNA
PUT US OUT OF BUSINESS.
- YOU GOT IT, MAN.
- IT'S FRUSTRATING
WORKING WITH KEITH.
I CAN ONLY FIX
SO MUCH CHICKEN AT ONE TIME.
- MEANWHILE, BACK AT THE BAR,
THE BARTENDERS STILL
STRUGGLE WITH BAR BASICS.
- HOW COME YOU DIDN'T
GARNISH THOSE?
DID YOU PUT A LEMON
OR LIME ON THOSE?
- NO, ACTUALLY WE DON'T
HAVE ANOTHER STATION.
- YOU DON'T HAVE
ANOTHER STATION?
- WE DON'T HAVE TWO OF 'EM.
- SO NEXT TIME,
YOU KNOW WHAT YOU DO?
ALL YOU HAVE TO DO
IS YOU PUT FRUIT GARNISHES
AND YOU SET 'EM UP IN GLASSWARE.
- OKAY.
- SO THAT YOU HAVE 'EM.
- BUT YOU CAN'T
GIVE IT TO 'EM WITHOUT IT.
- YEAH, TOTALLY.
- OKAY, COOL.
THE PLACEMENT OF EVERYTHING
IS REALLY SCREWED UP.
NONE OF IT'S MIRRORED,
MAKES ANY SENSE.
THEY DON'T HAVE
ANY INDEPENDENT STATIONS.
- ABSOLUTELY.
- SEE.
- A PROPER BAR
HAS COMPLETELY IDENTICAL
OR MIRRORED STATIONS
THAT ALSO
KEEP EVERYTHING
WITHIN A SIX FOOT RADIUS.
THIS ALLOWS A BARTENDER
TO OBTAIN ANY INGREDIENT
WITHIN A SINGLE STEP,
SAVING TIME AND
INCREASING DRINK PRODUCTION.
- WHY ARE NONE
OF MY DRINKS MADE?
HERE'S WHAT I NEED, LIKE,
RIGHT NOW.
I NEED KETEL AND TONIC AND, UM,
JOSE CUERVO AND PINEAPPLE.
I NEED THOSE, LIKE,
RIGHT AWAY.
- BEEN WAITING ABOUT
20 MINUTES FOR THIS MARTINI.
AND IT GOT HERE,
AND IT'S JUST TERRIBLE.
- VODKA, VERMOUTH, WITH
A LITTLE BIT OF THAT JUICE
AND, UM, THE OLIVES.
- MICHAEL,
PUT LEILA BACK HERE.
- LEILA, I WANT YOU BACK HERE.
I NEED YOUR HELP.
- THIS STAFF LACKS COMPETENCY.
THEY'RE JUST NOT
GOOD BARTENDERS.
SO I WANTED TO SEE
HOW LEILA WOULD DO.
- WHAT ARE YOU MAKING?
- I'M MAKING
TWO DIRTY MARTINIS.
OOPS.
- OKAY. THAT'S OKAY.
JUST HOLD 'EM RIGHT OVER.
THERE YOU GO.
SHE DOESN'T KNOW ANYTHING
ABOUT BARS
AND SHE'S GOT
GREAT INSTINCTS.
WHAT KIND OF MARTINIS?
- DID YOU WANT VODKA OR GIN?
- SHE'S LEARNING.
BUT SHE KNOWS HOW TO APPLY
WHAT SHE'S HEARING.
SHE'S A GOOD STUDENT.
SHAKE IT--THERE YOU GO.
SHAKE IT A LOT.
YOU WANNA DILUTE
IT A LITTLE BIT, OKAY?
- GOT HOT FOOD IN THE WINDOW.
LET'S GO. LET'S GO.
- [bleep] HAIR
IN MY BEER, BRO.
- SHE HAD TO EXPLAIN
TO YOU GUYS THAT WE DON'T
HAVE THE MOZZARELLA STICKS.
- TELL HIM WHERE
THIS IS GOING.
THE STRESS TEST
WAS A DISASTER.
IT WAS A DISORGANIZED MESS.
I HAVE TO START FROM
SQUARE ONE IN ONLY TWO DAYS.
- AFTER A SOBERING
STRESS TEST,
JON AND HIS EXPERTS MEET
TO FIGURE OUT A GAME PLAN.
- SO, GUYS, HERE'S
WHAT I'M THINKING.
I WANNA CREATE A CONCEPT
THAT ISN'T A LIVE
CONCERT VENUE AS MUCH,
BUT IS A BAR
WITH PERSONALITY.
AND I'M THINKING THAT
KERVIN IS FROM THE CARIBBEAN.
SO WHAT IF WE CREATED SOME TYPE
OF A CARIBBEAN-THEMED CONCEPT?
WHAT DO YOU SEE IN SPIRITS?
- FIRST THING OFF THE BAT,
I THINK RUM.
IT'S ALSO SIMPLE.
I CAN CREATE
A COUPLE DIFFERENT
DRINKS WITH THAT.
- AND YOU KNOW WHAT'S
GREAT ABOUT RUM?
WOMEN LOVE IT,
MORE 21 TO 34 DEMO.
AND IT'S FESTIVE.
CHEF, WHAT KIND OF FOOD?
- THEY HAVE WINGS,
BUT IF WE ADD
A CARIBBEAN FLAIR TO IT--
JUST KEEPIN' IT SIMPLE
AND GIVING 'EM THAT LITTLE POP.
- LET'S GO TO WORK.
'CAUSE TOMORROW,
WE GOTTA START TRAINING.
both: OKAY.
- OKAY, LET'S DO IT.
- AWESOME.
- THE NEXT DAY,
JON ARRIVES WITH HIS EXPERTS
TO MEET WITH
THE WEBER STAFF.
- SO THE WHOLE PURPOSE
OF TODAY IS TRAINING.
AND THEN LASTLY, WHERE
WE GONNA TAKE THIS PLACE?
SO WHAT I WANNA DO
IS CREATE A BAR ENVIRONMENT
THAT ALLOWS US TO HAVE
LIVE MUSIC,
BUT NOT BE DEPENDENT UPON IT.
WEBER'S CANNOT
COMPETE WITH HOLLYWOOD.
IT'LL NEVER BE A TROUBADOUR,
A ROXY, OR A VIPER ROOM.
I HAVE TO CREATE A CONCEPT
THAT TAKES THEM AWAY
FROM COMPETING WITH HOLLYWOOD
IN WHICH THEY CAN SUCCEED.
I'M GONNA TIE-IN
TO YOUR ANCESTRY A LITTLE.
AND I'M GONNA DO SOMETHING
THAT REALLY
I BELIEVE YOU'RE GONNA
BE PROUD OF.
- NOW THAT JON
HAS A NEW CONCEPT,
HE INTRODUCES THE NEW
CARIBBEAN-THEMED MENU ITEMS
TO THE STAFF.
- WE HAVE A WHITE FISH
WITH A NICE CURRIED
JICAMA SLAW,
TAKING SOME OF THE STRESS
OFF OF THE FRYER.
WE HAVE A TERIYAKI,
A GUAVA BARBECUE,
AND THEN A WET JERK.
AND THEN WE HAVE A--
JUST A REAL CLEAN ISLAND BURGER.
- WHEN THERE'S TOO MUCH
FRIED FOODS IN THE KITCHEN,
THE OIL TEMPERATURE DROPS.
BUT PUTTING IN A MORE
DIVERSIFIED MENU
WITH LESS FRIED ITEMS,
I'LL BE ABLE
TO FRY MORE EFFICIENTLY AND
COOK OTHER FOODS MUCH FASTER.
MICHAEL, LET'S RUN US THROUGH
THE COCKTAILS.
- WELL, BASICALLY, JON,
ONE THING WE ALSO
WANTED TO DO IS WE WANTED
TO DO ALL RUM.
BUT WE WANTED TO DO TWO LIGHTS
AND TWO DARK RUMS.
WE WANTED TO DO
A CLASSIC DAIQUIRI.
I THOUGHT A PINEAPPLE WOULD
BE A GOOD WAY TO START.
FOR OUR NEXT DARK RUM,
WE WENT WITH A CLASSIC MAI TAI.
BUT WE CHANGED IT
A LITTLE BIT
WHERE YOU'RE ACTUALLY USING
AN ALMOND SYRUP
AS OPPOSED
TO AN ALMOND LIQUEUR.
SO THAT WAY IT ALSO REDUCES
THE ALCOHOL A LITTLE BIT.
KEEPS IT FUN.
IF PEOPLE START ORDERING MORE,
YOU GET MORE DRINKS
PER NIGHT.
AND ALSO, WE HAVE
A BLUE HARBOR WHICH IS A PLAY
ON A CLASSIC BLUE HAWAIIAN.
- WHAT'S A USEFUL SPIRIT?
RUM.
WHAT'S AN INEXPENSIVE SPIRIT?
RUM.
I NEED TO CREATE
AN INTERIOR THAT SELLS RUM,
SELLS CARIBBEAN FOODS,
A FESTIVE ENVIRONMENT.
- IS THAT A COCONUT SAUCE?
- COCONUT AND RUM
IS IN THE SAUCE.
- THE NEW MENU ITEMS
LOOK GREAT.
TASTES REAL GOOD.
THIS REMINDS ME
OF HOME, ACTUALLY.
SMELLS LIKE THE CARIBBEAN
AND LOOKS THE CARIBBEAN.
AND I'M VERY, VERY IMPRESSED.
- WHILE THE STAFF CONTINUES
TASTING THE NEW MENU,
JON SHOWS KERVIN AND JOE
AND MORE EFFECTIVE WAY
TO ELIMINATE THEFT THAN
MICROMANAGING THEIR EMPLOYEES.
- I KNOW THAT THIS BAR
HAS A THEFT PROBLEM.
SO WE'RE GONNA GO IN
THE LIQUOR ROOM WHERE IT STARTS.
AND I KNOW THAT KERVIN
WILL NOT MAKE MONEY
UNTIL I FIX THAT PROBLEM.
- HERE'S WHAT
THEY'LL DO, GUYS.
THEY'LL TAKE THAT BOTTLE.
THEY'LL FILL IT HALF
WITH WATER.
- SON OF A BITCH.
- YES.
AND NOW YOU THINK YOU GOT
A FULL BOTTLE THERE.
I'VE 'EM POUR ICE TEA
IN WHISKEY BOTTLES.
MEANWHILE,
WHAT DID THEY DO?
THEY TOOK THAT LIQUOR
TO THE BAR AND SOLD IT.
SO THEY BRING 20 OUNCES
TO THE BAR,
THEY CAN KEEP 20 OUNCES
WORTH OF SALES.
AND IT DOESN'T EVEN SHOW
IN THAT REPORT WE DID.
- THAT'S TRUE.
- THE BEVINTEL, YOU WITH ME?
NEXT ELEMENT IS THE KEYS.
NEVER IN THIS BUSINESS--
NOBODY EVER GETS
THIS KEY RING BUT YOU GUYS.
- WE'RE GONNA BE THE ONLY
PEOPLE GOING IN THERE, PERIOD.
ANY DOUBTS THAT COULD
BE IN OUR MINDS
AS TO ANY KIND OF MISHAPPENINGS
IS ELIMINATED.
- WITH THE THEFT PROBLEM
ADDRESSED,
IT'S TIME FOR TRAINING.
KEITH WORKS WITH VAN
IN THE KITCHEN
WHILE MICHAEL TRAINS
THE BARTENDERS.
I THINK ME AND JON
CAME UP WITH A REALLY,
REALLY GREAT COCKTAIL LIST.
IT'S COST EFFECTIVE.
IT'S FOR A YOUNG DEMOGRAPHIC.
- YOU WANT ME TO TELL YOU
WHAT I'M DOING AS I--
- MAI TAI, YEAH, PLEASE,
THAT WOULD BE GREAT.
NOT 1,000, THAT'S WAY
OVER-POURED RIGHT NOW.
WAY OVER-POURED.
- OOPS, OKAY, OKAY.
- REMEMBER WE--
THERE'S NO 1, 1,000.
WE'RE NOT PLAYING, LIKE,
FLAG FOOTBALL.
- THAT'S RIGHT. OKAY.
- IT'S THE ONLY DOWNSIDE
TO HAVING A BLUE MOHAWK.
'CAUSE YOU GAIN
A LOT OF ATTENTION.
YOU'RE LIKE A HUMAN GARNISH.
WHEN ARE YOU GONNA
START SHAKING?
I'M NOT GETTING
A MASSAGE, BRO.
- IS THIS SHAKING?
- GET IT IN THE DRINK.
GET IT IN THE DRINK.
THERE WE GO.
[chuckles]
TYLER, HIS BARTENDING SKILLS
ARE POOR AT THIS POINT.
THEY'RE JUST PISS-POOR.
LEILA, DO YOU WANNA GO?
OKAY, SO WHAT
ARE WE STARTING WITH?
- WE'LL START WITH
A BLUE HARBOR.
- OKAY. LET'S DO IT.
GOOD, PERFECT.
BLUE CURACAO,
TWO OUNCES OF PINEAPPLE.
SHAKE IT UP.
THERE YOU GO.
FAST, BEAUTIFUL.
PERFECT POUR.
LEILA WASN'T EVEN
A BARTENDER.
AND IN MY OPINION,
SHE'S EXCELLED PAST EVERYBODY.
I WOULD'VE NEVER GUESSED
YOU JUST STARTED BARTENDING.
THAT'S REALLY, REALLY
GREAT STUFF.
- BEFORE
THE RENOVATIONS BEGIN,
JON CALLS IN KERVIN
TO DISCUSS THE NEW PLANS
FOR THE BAR'S FUTURE.
- KERVIN,
YOU'VE BEEN TRUSTING
AND INCREDIBLY SUPPORTIVE.
NOW I WANNA SHOW YOU
WHERE WE'RE GOING.
- ALL RIGHT.
- SO, IT STARTS UP HERE.
I WANNA TAKE THIS ENTIRE AREA
AND MAKE IT LOOK
LIKE AN OUTSIDE COURTYARD.
NO MORE LIPS HERE.
NO MORE MIRRORS HERE.
THE BAR HAS A NEW
BAR FRONT
TO MAKE IT LOOK LIKE
IT'S AN OUTDOOR BAR.
YOU PUT A STRUCTURE ON TOP
TO MAKE IT LOOK LIKE A ROOF.
ALL NEW FURNITURE,
BAR STOOLS HAVE TO BE DONE.
THEN THERE'S NOTHING WORSE
THAN AN EMPTY STAGE.
SO I HAVE TO MAKE
THIS DISAPPEAR.
NOW WHAT DO YOU THINK?
- IT'S GREAT.
- NEXT, WE HAVE SOME REAL
ISSUES IN THE KITCHEN.
I GOTTA GET YOU
REFRIGERATION.
SO THERE WE GO.
ALL RIGHT, BUDDY.
THERE'S ONLY ONE THING
LEFT TO SAY.
- WHAT'S THAT?
- GET THE HECK OUTTA HERE.
- I'M OUT.
THANK YOU VERY MUCH.
- OKAY.
- ALL RIGHT.
- AFTER 36 HOURS
OF TEARING APART
AND REBUILDING THE BAR,
JON LINES UP THE STAFF, WHO ARE
EAGER TO SEE THE RESULTS.
- HEY, GUYS.
- SUP, JON?
- WHEN I GOT HERE, KERVIN,
YOU WERE 50,000 IN DEBT.
- CORRECT.
- LOST 12,000 LAST MONTH.
I LOOKED AT YOUR LOSSES
AS MY OWN, BUDDY.
GUYS, WHEN I FIRST
GOT HERE,
I FELT THIS PLACE
HAD NO IDENTITY.
IT LOOKED LIKE A STRIP CLUB.
BUT YET FUNCTIONED LIKE
A LIVE MUSIC VENUE.
AND I KNEW THAT
YOU CAN'T COMPETE
WITH THE HOLLYWOOD VENUES
OVER THE HILL IN MUSIC.
SO I WANTED TO CREATE
SOMETHING FOR YOU, KERVIN,
THAT HAD ITS OWN IDENTITY,
THAT WOULD STAND ALONE
IN THE MARKETPLACE.
YOU GUYS READY
TO SEE IT?
- WE'RE READY TO SEE IT.
CAN'T WAIT.
[laughter]
- OKAY.
ON THE COUNT OF THREE,
TURN AROUND AND TAKE A LOOK.
ONE, TWO, THREE.
[exclamations]
- YOU GUYS READY
TO SEE IT?
- WE'RE READY TO SEE IT.
CAN'T WAIT.
- OKAY.
ON THE COUNT OF THREE,
TURN AROUND AND TAKE A LOOK.
ONE, TWO, THREE.
[laughter and applause]
- MY GOD.
[tropical music]
- OH, WOW.
[laughs]
- LOOK AT 'EM OVER THERE.
- WOW.
[exclamations]
- THAT'S GREAT.
- BEAUTIFUL.
- OH, MAN, THIS REMINDS
ME OF THE CARIBBEAN.
IT'S EXCELLENT.
IT'S GREAT.
- LET'S TALK ABOUT
WHAT'S GOING ON HERE.
FIRST IT STARTS WITH
A NEW IDENTITY,
RUM BAR AND GRILL.
WHEN YOU DRIVE BY, YOU KNOW
WHAT THIS PLACE IS, DON'T YOU?
BEFORE YOU EVEN
READ THE SIGN.
- I-I'M LIKE--
I'M SPEECHLESS.
IT'S GORGEOUS.
- ARE YOU READY
TO GO INSIDE?
- YEAH.
- ALL RIGHT, GO AHEAD.
- HOLY [bleep].
[exclamations]
- OH, AND THIS CHANDELIER.
- OH, LOOK THIS IS SO COOL.
- THIS DEFINITELY
CARIBBEAN FEEL.
OH, MAN, THIS IS GREAT.
THE LOOK IS GREAT.
THE FEEL IS ALL
OF THE CARIBBEAN.
WE LOVE IT.
- COME ON OVER, GUYS.
LET ME SHOW YOU SOME
OF THE STUFF GOING ON.
OVER HERE, WE HAVE
OUR TOUCHTUNES JUKEBOX.
THIS'LL MAKE YOU MONEY.
YOU CAN PROGRAM
IT TO PLAY ON ITS OWN.
SO YOU CAN DEFINE
THE ENERGY LEVEL.
WITH THE NEW
TOUCHTUNES JUKEBOX,
KERVIN CAN PLAY GREAT MUSIC
WHEN THERE'S NO BANDS PLAYING
AND MAKE MONEY EVERY TIME
A SONG IS PLAYED.
WHAT DO YOU THINK
OF THOSE SHUTTERS?
- [laughs]
- CARIBBEAN ALL DAY.
- YEAH, THEY'RE BACKLIT.
SO WHEN THE LIGHTS
COME DOWN, THERE'S A GLOW.
- OKAY, OKAY.
- WHEN IT COMES DOWN.
IT'S REALLY SEXY, GUYS.
VERY COOL.
- OKAY.
- NEW TABLETOPS,
SIMPLE TO LOOK AT, RIGHT?
- YEAH.
- WORKS REALLY WELL.
THEN OF COURSE,
THE LIPS ARE GONE.
- NO MORE LIPS.
[laughter]
- AND I KNOW
YOU LOVED THOSE.
BUT, KERVIN,
THIS IS BETTER, RIGHT?
- YEAH.
- THAT'S BETTER, MUCH BETTER.
- I WANNA GO IN THE BACK
BY THE STAGE.
I WANNA SHOW YOU WHAT'S
GOING ON BACK HERE.
- ALL RIGHT,
LEAD THE WAY.
- THERE'S NOTHING WORSE
THAN STAGE
WITH NOTHING ON IT.
SO I WANTED TO TURN IT INTO
A SEATING ELEVATION.
EVERY CHAIR IS WORTH $10,000
A YEAR TO YOU IN SALES.
NOW HERE'S THE COOL
PART ABOUT THIS.
- OH, THAT'S CLEVER.
THAT'S CLEVER.
- SO WE HID YOUR MONITORS.
COME HELP ME FOR A SECOND.
- YEAH.
- YOU TAKE THAT SIDE,
PULL IT UP.
both: THERE WE GO.
- SO YOU GOT YOUR STAGE.
- THAT'S RIGHT.
- YOU COULD DO YOUR MUSIC
ANY TIME YOU WANT.
BUT WHEN IT'S NOT A STAGE,
YOU'RE MAKING MONEY.
- THAT'S RIGHT.
- GO TAKE A LOOK BEHIND THE BAR.
WHAT DO YOU GUYS THINK
OF THIS BAR TOP?
IS THIS BEAUTIFUL?
- OH, MAN, THIS IS BEAUTIFUL.
- THIS IS DONE BY MY FRIENDS
AT KITSAP FINE FINISHES.
AND THIS IS PRETTY FINE.
DON'T YOU AGREE?
- OH, YEAH, FOR SURE.
- NEXT, WHEN I GOT HERE,
I WAS WORRIED ABOUT THEFT.
SO WORKING WITH
SUNRISE P.O.S., WHAT I DID
IS I PUT IN A REALLY
HIGH QUALITY
CLOSED CIRCUIT
TELEVISION SYSTEM.
SO YOU CAN SIT AT HOME
ON YOUR PHONE, WATCH YOUR BAR.
- DEFINITELY GONNA
REDUCE THEFT.
- ABSOLUTELY.
- IT WILL.
- THE FACT THAT I'M ABLE
TO VIEW THE BAR
FROM MY CELL PHONE,
IT GIVES ME PEACE OF MIND.
- EACH BARTENDING STATION HAS
BEEN SET UP AS A MIRROR STATION.
YOUR SODA GUN, YOUR ICE,
ALL OF YOUR LOCATIONS
ARE RIGHT HERE, GUYS,
WITHIN SIX FEET.
IT'S WHAT I CALL
A PIVOT BAR.
NOW I CAN MOVE.
I CAN PIVOT.
AND I CAN WORK IN ONE PLACE
WITHOUT RUNNING BACK AND FORTH.
SO, WE GOTTA
GO SEE THE KITCHEN.
WHEN I GOT HERE,
WE HAD PRODUCTION ISSUES.
AND YOU KNOW WHAT THEY WERE.
YOU WERE RUNNING BACK
AND FORTH TO THE WALK-IN.
SO WE FIXED IT BY GIVING
YOU A NICE REFRIGERATOR
NEXT TO THE FRYER.
THIS CAME TO ME FROM
TORO KITCHEN.
YOU CAN HAVE TWO, THREE
SHELVES OF CHICKEN.
- I LIKE THAT.
- GOOD WORK.
- GREAT. WELL, GUYS,
WE'RE GONNA BE REALLY BUSY.
SO WE GOTTA GO TO WORK.
- THE STAFF FINISHES
LAST-MINUTE PREPARATIONS
FOR THE RE-LAUNCH.
- WELCOME TO WEBER'S
NEW RUM BAR AND GRILL.
- I'LL GET
THE PLANTER'S PUNCH.
- A MAI TAI? SURE.
- THERE YOU GO,
ROCK 'N' ROLL.
COME ON, TYLER.
IT'S NOT A SCIENCE PROJECT, BRO.
IT'S BARTENDING.
GET IN THERE. GO FASTER.
THE DOORS OPENED UP TONIGHT,
THE BAR COLLAPSED.
I MEAN,
TYLER IS [bleep].
- TWO PINEAPPLE
DAIQUIRIS, RIGHT?
- OKAY, REMEMBER,
REAL SIMPLE.
PINEAPPLE, LIME, SIMPLE SYRUP,
PINEAPPLE JUICE.
THAT'S IT.
HURRY UP.
PEOPLE ARE WAITING.
- STILL TRYING TO GET
FAMILIAR WITH THOSE DRINKS.
I KNEW HOW THEY MADE THEM,
PRETTY MUCH
RIGHT TILL THEY
OPENED UP THE DOORS.
AND THEN I JUST WENT--
[explosion noise]
- SO, TYLER JUST
CAN'T DO THIS?
HE CANNOT DO
THE SIMPLEST OF THINGS.
- HE'S JUST NOT MADE
TO BE A BARTENDER.
- I'M PULLING HIM
THE HELL OUT OF THERE.
- I THINK RIGHT NOW
IT'S BEST
IF WE MOVE TYLER
IN A DIFFERENT POSITION.
- TYLER, YOU'RE
A DISORGANIZED MESS.
DO YOU REALIZE THAT?
- I'M SORRY, JON.
- WHAT I WANT YOU TO DO
IS WORK THE FLOOR.
- OKAY.
- OKAY?
- I THINK IT'LL BE GOOD FOR HIM
TO HAVE A PLACE TO START FROM.
FUNDAMENTALS, WORK HARD,
NOT FEEL THE PRESSURE
OF BEING A BARTENDER.
I'M EXCITED TO SEE
WHAT HE CAN DO.
- MAKING THE NEW COCKTAILS
HAS PROVEN TOO MUCH
FOR TYLER TO HANDLE.
BUT NEW BARTENDER
LEILA IS THRIVING.
- ALL RIGHT, WHO'S NEXT?
[laughs]
TONIGHT WAS SUCH A RUSH.
IT WAS REALLY INTENSE.
AND I JUST TRIED TO UTILIZE
AS MUCH OF TOOLS
THAT MIKE GAVE ME AS I COULD
TO DO MY BEST AND WORK FAST.
- LEILA WAS OUR ABSOLUTE
ROCK STAR TONIGHT.
SHE WAS A TEN.
HER RECIPES WERE GREAT.
HER CUSTOMER INTERACTION,
HER CLEANLINESS--
LEILA NAILED IT.
- THIS IS A 12 PIECE JERK.
ARE THESE WINGS DONE?
VAN IS DEFINITELY
BEING EFFICIENT.
AND THE QUALITY
OF THE FOOD IS THERE.
- I ORDERED
THE SPICY CASHEWS.
AND I REALLY LIKED THEM A LOT.
THEY TASTED GREAT.
- I FEEL REAL GOOD
FROM WHERE SHE STARTED
TO WHERE SHE IS
THIS EVENING.
SHE HAS A SOLID FOUNDATION
THAT SHE CAN BUILD UPON.
LOOK LIKE YOU DOING
GREAT, SWEETIE.
YOU LOOK LIKE YOU'RE
ORGANIZED, EFFICIENT.
ARE YOU HAPPY?
- I'M VERY HAPPY.
- EXCELLENT.
- THERE WE GO.
YOU CAN ONLY
TRY YOUR BEST EVERY DAY.
AND SOME DAYS IT WORKS,
SOME DAYS IT DOESN'T.
THAT'S JUST PART OF LIFE.
- YOU ENJOY THE NEW PLACE?
- I LIKE IT, MAN.
- THAT'S COOL. THAT'S COOL.
- VERY NICE.
- IT'S GREAT
TO SEE THAT KERVIN
ISN'T MICROMANAGING
HIS STAFF.
NOW HE KNOWS ALL THE SYSTEMS
ARE IN PLACE TO PREVENT THEFT.
AND HE CAN REALLY ENJOY
BEING WITH HIS CUSTOMERS.
YOU'VE GOT A CONFIDENCE
THAT YOU DIDN'T HAVE BEFORE.
YEAH, I CAN SEE IT.
IT'S NICE TO SEE.
- YES, YES.
JON, THANKS AGAIN.
- YOU RAN YOUR BUTT OFF TONIGHT.
GOOD JOB, BUDDY.
- THANK YOU.
- WHEN I GOT HERE,
WEBER'S HAD NO IDENTITY
AT ALL.
IT COMPETED AGAINST
HOLLYWOOD FOR LIVE MUSIC.
THE ONLY WAY I COULD
RESCUE THIS BAR
WAS TO GIVE IT AN IDENTITY OF
ITS OWN--AND I DID.
IT'S ALL UP TO KERVIN NOW.
MORE THAN 5,000 FAILING BARS
NATIONWIDE CLOSED
THEIR DOORS FOR GOOD.
IF THINGS DON'T CHANGE SOON,
WEBER'S PLACE
IN RESEDA, CALIFORNIA,
WILL BECOME
JUST ANOTHER STATISTIC.
IN 2007, KERVIN CINTON,
AN ENTREPRENEUR
AND OWNER OF
SEVERAL LOCAL BARBER SHOPS,
CASHED IN YEARS OF SAVINGS
TO PURCHASE WEBER'S PLACE,
A 40-YEAR-OLD
RESEDA ESTABLISHMENT.
- I'M FROM A SMALL ISLAND
IN THE CARIBBEAN CALLED DOMINICA
AND I'VE ALWAYS WANTED
TO OPEN A GREAT AMERICAN BAR.
I BOUGHT WEBER'S, AND,
AT THE TIME WHEN I BOUGHT IT,
IT WAS BEING OPERATED
AS A STRIP CLUB.
AND I STARTED IMMEDIATELY
CHANGING THE WHOLE VIBE
TO THIS MUSIC
AND ENTERTAINMENT VENUE.
- [singing indistinctly]
- IN THE '80s,
WEBER'S USED TO BE
THE NUMBER ONE PLACE
FOR COLLEGE KIDS TO HANG OUT,
SO I DECIDED
TO BRING IT BACK.
- DESPITE HUSTLING
TO BOOK BANDS,
KERVIN'S LATEST VENTURE
STRUGGLED TO GAIN A FOOTHOLD
JUST MILES AWAY
FROM HOLLYWOOD.
BUT WHEN KERVIN
RAN THE NUMBERS,
IT WASN'T JUST THE BANDS
DRAINING HIM OF CASH.
- I CONSIDER ALL THE BARTENDERS
I HAVE AS THIEVES.
- GIVE ME A DOLLAR.
YOU GONNA MAKE CHANGE?
- THIS IS MY TIP.
- KERVIN'S
A SUPER NICE GUY,
BUT IT WORKS TO
THE DISADVANTAGE OF THE BAR.
- A COUPLE OF TIMES,
I HAVE HOOKED UP PEOPLE.
I'M NOT GONNA
LIE ABOUT THAT.
- AT THIS POINT,
I KNOW THEY'RE GOING TO STEAL.
I JUST DON'T WANT THEM
TO STEAL TOO MUCH.
- I LIKE WORKING HERE.
I COULD DO THIS IN MY SLEEP.
- KERVIN, YOU KNOW,
IS TOO FORGIVING AND TOO NICE
AND LETS PEOPLE
GET AWAY WITH MURDER.
- I'VE INVESTED
OVER $500,000 IN WEBER'S,
AND TO LOSE ALL THAT MONEY--
I MEAN, THAT'S PRETTY MUCH
MY LIFE SAVINGS.
IF I DON'T GET THE HELP,
WEBER'S IS GOING TO BE CLOSED
WITHIN TWO MONTHS.
- OUT OF MONEY
AND OUT OF TIME,
KERVIN HAS AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS,
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
RUNNING A BAR IS
NOT JUST 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 MONEY MAKERS.
[cheering]
[glass breaking]
RESEDA, CALIFORNIA.
ONLY 16 MILES OVER THE HILL
FROM HOLLYWOOD,
THIS SUBURB OF LOS ANGELES
HOUSES ALMOST 1/2 MILLION
21-TO-34-YEAR-OLDS.
RESEDA'S LOCAL LIVE MUSIC BAR,
WEBER'S PLACE,
FIRST OPENED 40 YEARS AGO
IN THE AREA JUST OUTSIDE
LOS ANGELES KNOWN AS THE VALLEY.
WORLD-RENOWNED BAR EXPERT
JON TAFFER HAS BEEN CALLED HERE
AND HAS BROUGHT ALONG TWO
OF HIS MOST VALUABLE EXPERTS.
- WEBER'S PLACE...
LOOK AT THAT BIG MONSTROSITY,
THAT RED ROOF.
- IT'S LIKE
A BAD BIRDHOUSE.
- FOR THE BAR,
JON HAS BROUGHT IN
MASTER MIXOLOGIST,
MICHAEL TIPPS.
WITH OVER TEN YEARS OF
CLASSIC COCKTAIL EXPERIENCE,
MIKE HAS AN INNATE SENSE
FOR CREATING DRINKS
THAT APPEAL
TO A WIDE AUDIENCE.
- AND WHETHER
THEY KNOW IT OR NOT,
IT'S MAKING AN IMPRESSION.
- TO HELP WITH THE KITCHEN,
JON HAS BROUGHT
IN CERTIFIED EXECUTIVE CHEF
KEITH JONES.
WITH 20 YEARS' EXPERIENCE,
KEITH USES
HIS CLASSICAL FRENCH TRAINING
TO HEIGHTEN THE FLAVORS
OF OTHERWISE STANDARD BAR MENUS.
- SO IT USED TO BE
A TOPLESS BAR.
LOOKS THAT WAY, DOESN'T IT?
- STILL.
- WHAT'S INTERESTING IS,
THEY HAVE LIVE MUSIC THERE.
I'M NOT QUITE SURE
WHAT IT IS.
SO LET'S TALK ABOUT
THE MARKETPLACE A LITTLE.
WE'RE IN RESEDA.
JUST OVER THE HILL,
WE'VE GOT SUNSET BOULEVARD,
WITH SOME OF THE BEST
LIVE MUSIC VENUES IN THE WORLD.
SO THEY'RE TRYING TO COMPETE
WITH THE TROUBADOUR
AND THE WHISKEY, ROXY.
- CLASSIC.
VIPER ROOM,
ALL THOSE PLACES.
- YEARS AGO, I USED
TO RUN THE TROUBADOUR
AND OTHER ROCK AND ROLL VENUES
IN HOLLYWOOD.
I KNOW FIRSTHAND
HOW DIFFICULT IT IS
TO COMPETE
AGAINST THOSE VENUES.
SO, KEITH, YOU'RE MY SPY
TONIGHT, BUDDY.
- ALL RIGHT.
- WHAT I WANT YOU TO DO
IS GO INSIDE,
GIVE ME THE SCOOP.
- OKAY.
- AND THEN MICHAEL AND I
ARE GONNA WATCH YOU
ON THE VIDEO MONITOR IN
REAL TIME WHILE YOU'RE IN THERE.
- OKAY, WE GONNA GO
CHECK IT OUT.
- KEITH HEADS
INTO WEBER'S PLACE,
A 2,800 SQUARE FOOT VENUE
WITH A LONG BAR,
A PASS-THROUGH WINDOW
FROM THE KITCHEN,
AND A LARGE STAGE
FOR LIVE MUSIC.
- WOULD IT BE POSSIBLE
FOR ME TO GET A MENU?
- YEP.
- IN ADDITION
TO THE CAMERAS
FOLLOWING
THE WEBER'S PLACE STAFF,
HIDDEN CAMERAS HAVE BEEN
PLACED AROUND THE BAR.
- CAN I HAVE A EXTRA-DRY
MARTINI, STRAIGHT UP?
- SHE'S SCOOPING ICE
WITH A GLASS.
- INCREDIBLE.
IT PUTS THE GUESTS AT RISK.
- USING GLASSWARE TO SCOOP ICE
OUT OF AN ICE BIN
IS ROOKIE AND DANGEROUS.
THE GLASS WILL BREAK.
IT WILL BE IN THE ICE BIN.
AND YOU CAN'T TELL
WHAT'S ICE AND WHAT'S GLASS.
- DID YOU WANT
TO ORDER ANY FOOD?
- ONE ORDER OF WINGS
WITH SAUCE ON THE SIDE.
- YOU GOT IT, BABE.
[playing rock music]
♪ ♪
- LOOK AT THIS BAND.
THEY'RE NOT EVEN
FILLING THE ROOM, MICHAEL.
SO THE ONLY BANDS YOU GET
IN A VENUE LIKE THIS
ARE THE BANDS WHO DON'T YET
HAVE A FOLLOWING.
- RIGHT.
- AND THIS IS WHAT YOU GET.
LOOK AT THESE GIRLS.
- LOOK AT THIS GUY.
- THEY'RE DANCING MORE,
NOT SERVING THE CUSTOMERS.
- YEAH, THEY'RE NOT WATCHING
THE ACTUAL GUESTS.
THEY'RE WATCHING THE BAND.
- YEP.
[guitar chord,
cheers and applause]
SO KEITH HAS BEEN WAITING 20
MINUTES FOR HIS CHICKEN WINGS.
- I WAS TRYING TO GIVE
A VISIBLE SIGN
FOR SOMEBODY
TO COME DOWN AND SAY,
"SIR, IS THERE
ANYTHING WRONG?
BLAH, BLAH, BLAH,
BLAH, BLAH, BLAH."
AND I GOT NOTHING.
[cheers and applause]
- NOBODY'S GONNA BE DANCING
WHEN I'M IN THERE.
I WANT TO SEE THE KITCHEN.
- THIS IS INCREDIBLE.
- SHE'S JUST REALLY
SLOW AND DISORGANIZED.
- PRETTY GOOD.
THANK YOU.
YOU KNOW, IT'S FUNNY
WE WERE TALKING EARLIER
ABOUT IT BEING AN OLD
STRIP CLUB AT SOME POINT.
WHY IS THE WINDOW
A BIG PAIR OF LIPS?
- I'M GUESSING IT COMES
FROM THOSE DAYS.
- UGH.
- ALL RIGHT.
- HERE COME THE CHICKEN WINGS,
MICHAEL.
- LET'S SEE.
- OH, LOOK HOW RUBBERY
THAT WING IS.
HE CAN'T BRING HIMSELF
TO EAT IT, LOOK AT THIS.
- AND LOOKING AT THE CHICKEN,
IT WAS DISCOLORED.
SO I KNEW THEY HAD
SOME PROBLEMS
WITH THE PROPER TEMPERATURE
GOING INTO THE FRYER.
- I THINK I'VE SEEN
ENOUGH, BUDDY.
I'M GONNA RUN INSIDE
AND DO MY THING.
- JON HEADS INTO WEBER'S
TO MEET WITH
OWNER KERVIN ABOUT
WHAT HE'S SEEN.
- WHEN I WALKED INTO
THIS BAR,
I WAS IN A TIME WARP.
IT WAS LIKE 1970.
I HAVE SPONGE PAINTING
ON THE WALLS,
HUGE LIPS STICKING
OUT OF A KITCHEN,
AND A STAGE THAT
LOOKED DISGUSTING.
KERVIN.
- WHAT'S UP?
- I'M JON TAFFER.
- JON, NICE TO MEET YOU.
- LET'S GO GRAB A SEAT
FOR A COUPLE MINUTES.
- SURE, YEAH, NO PROBLEM.
- SO IT'S A PLEASURE
TO MEET AN ENTREPRENEUR.
- THANK YOU.
THANK YOU.
- SO YOU BOUGHT WEBER'S
HOW LONG AGO?
- DECEMBER OF 2007.
- SO I NOTICED THE LIPS,
IS THAT FROM THE STRIP CLUB?
- CORRECT.
- YOU DIDN'T DO ANYTHING
TO CHANGE THAT?
- CORRECT.
- WOW.
I GOTTA TEACH YOU
WHAT TO SEE.
SO I'M STRUGGLING WITH
UNDERSTANDING
YOUR BUSINESS PLAN
FOR BANDS.
- I HIRE LOCAL BANDS.
- SO THEY START
IN A CLUB LIKE THIS, RIGHT?
AND ONCE THEY DEVELOP
A FOLLOWING, WHERE DO THEY GO?
- TO THE WHISKEY.
- OVER THE HILL TO THE WHISKEY
AND YOU LOSE 'EM?
- THAT'S TRUE.
- THEY'RE COMPETING
WITH CLUBS IN HOLLYWOOD
THAT HAVE THE BEST
LIVE BANDS IN L.A.
THEY'RE NOT GONNA
WIN THAT BATTLE.
THEY HAD SECOND-RATE BANDS.
AND SECOND-RATE BANDS
ARE NEVER
GONNA CREATE
A SUCCESSFUL BAR.
- I'M AT THE END.
ONE OF MY MAJOR PROBLEMS
WHY I'M LOSING A LOT OF MONEY
IS BECAUSE OF MY STAFF.
I THINK THEY'RE STEALING
A LOT FROM ME.
- REALLY?
- YES, YES.
- SO WHY DO YOU
THINK THEY'RE STEALING?
- I'VE SEEN--
I'VE SEEN EMPLOYEES, UH,
PUT MONEY
IN THE TIP JAR
WITHOUT GOING INTO
THE REGISTER.
THEY'RE NOT JUST STEALING MONEY,
THEY'RE STEALING PRODUCT.
THEY'RE OVER-POURING.
- THAT'S LIKE SLAPPING
YOU IN THE FACE.
- YEAH, I--YEAH.
I'VE SEEN THAT A FEW TIMES.
- SO WHAT DID YOU DO
WHEN YOU SAW IT?
- WELL, TRYING RIGHT NOW
INSTEAD OF FIRING THEM,
TRY TO TRAIN THEM NOT TO BE--
NOT TO BE THIEVES.
- THE ONLY THING WORSE
THAN A THIEF
IS AN OWNER WHO DOES
NOTHING ABOUT IT.
IF THEY WORKED FOR ME
AND THEY WERE STEALING,
THEY'D BE GONE.
DO YOU THINK SOMEBODY
WHO STEALS TODAY
IS GONNA SUDDENLY
NOT STEAL TOMORROW?
- YEAH, I DO BELIEVE THAT.
- REALLY BELIEVE THAT?
- I BELIEVE THAT.
I BELIEVE PEOPLE CAN CHANGE.
- I THINK YOU'RE WRONG.
- SO AT THIS POINT, I KNOW
WHAT I HAVE IN-HOUSE.
I'M GONNA TRY MY BEST
TO FIX THAT.
- SO HERE'S THE DEAL,
I WANNA BRING MY EXPERTS IN.
AND I WANNA LET 'EM
KNOW THAT
THINGS ARE GONNA CHANGE
TODAY, RIGHT NOW.
- GOOD.
- JON BRINGS IN KEITH
AND MICHAEL
AND CALLS A STAFF MEETING.
- MY NAME IS JON TAFFER.
I AM HERE TO BAIL HIM OUT.
CONGRATULATIONS.
YOU NOW WORK FOR ME.
I WILL FIRE PEOPLE IN A MINUTE
TO SAVE HIS ASS.
AND YOU'RE GONNA
FEEL THAT PRESSURE.
- [chuckles]
HE NEEDS TO PIPE IT DOWN
A TAD BIT
WHEN HE'S DEALING WITH ME.
'CAUSE IF YOU RUB ME
THE WRONG WAY,
FIRST IMPRESSION,
I JUST NEVER REALLY--
I JUST CAN'T CLICK
WITH YOU AFTER THAT.
- WELL, LET'S HEAD
INTO THE KITCHEN.
- SO LET'S START WITH
REFRIGERATION.
THAT'S OUR WALKTHROUGH
OVER THERE.
- YOU SEE ALL THAT?
- FILTH.
THIS WE HAVE--
- OH.
- JUST EMPTY CONTAINERS,
LOOKS LIKE OLD CHICKEN BLOOD.
- NOW WHEN WAS THAT EMPTIED?
- UH, PROBABLY
A COUPLE DAYS AGO.
BECAUSE I HAD--
I HAD CHICKEN IN THERE.
BUT I TOOK THE CHICKEN OUT.
- LISTEN TO ME--
- IT WAS DEFROSTING.
- HOW MANY DAYS HAS THAT
BEEN SITTING IN THERE?
- THAT'S PROBABLY BEEN
IN THERE A COUPLE OF DAYS.
- YOU COULD SMELL IT.
THE WAY THAT I FEEL
KNOWING THAT I ATE SOMETHING
AND LOOKING IN HERE NOW,
IT MAKES ME SICK
TO MY DAMN STOMACH.
- LET'S MOVE ON DOWN
TO THE FRYERS.
- THE GREASE IS OLD.
YOU SEE THAT?
CONTAMINATED GREASE BECAUSE
OF THE SPECKS IN THERE.
- MINUTE HE BIT INTO THAT FOOD,
HE TASTED IT.
DOES THIS WORK?
- YEAH, IT--IT WORKS.
- THAT'S NOT COLD ENOUGH,
YOU CAN FEEL IT.
SO THAT CHICKEN
IS SITTING IN HERE
AT A DANGEROUS TEMPERATURE.
OH, LET'S LOOK AT THIS,
CHEF.
LOOK AT THE WAY
THIS CHICKEN LOOKS.
- I KNOW. IT SHOULD BE
IN A SHALLOW CONTAINER.
- WHENEVER FOOD IS MORE
THAN FOUR INCHES
HIGH IN A CONTAINER,
IT DOESN'T GET COLD.
I WANNA SEE WHAT'S
GOING ON IN HERE.
WOW, 72 DEGREES.
YOU KNOW WHERE
THIS IS GOING?
WHAT DOES THIS SAY?
- IT SAYS THAT YOU'VE
BEEN TRAINED
IN FOOD SANITATION.
- RIGHT.
- YOU KNOW BETTER THAN THIS.
SO DO YOU CARE OR NOT?
- I CARE.
- BUT YOU DO IT ANYWAY.
WELL, THAT'S GONNA END NOW.
'CAUSE YOU'RE CLEANING
THIS KITCHEN TONIGHT.
'CAUSE THAT'S WHAT
IT MEANS TO ME NOW.
LET'S GO TO THE BAR.
- I FEEL EMBARRASSED.
BUT THERE WAS A LOT OF STUFF
HERE WHEN I GOT HERE.
AND I TRY TO--TO MAKE IT
AS BEST I CAN.
BUT I STILL KNOW I HAVE
A LOT OF WORK TO DO.
- ALL RIGHT, MIKE, LET'S SEE
WHAT WE GOT BACK HERE.
- I MEAN, LOOK AT THIS,
JUST TONS OF CRAP.
- THIS IS ONE LITTLE
SECTION OF THIS.
LOOK AT THAT.
FILTH, CORRECT?
- SO, JOE, IS THIS
ROCKET SCIENCE
TO CLEAN DIRT OFF A SHELF?
- NO, I DON'T THINK SO.
- I MEAN, WOULDN'T
YOU THINK AS A MANAGER
THAT WOULD BE ONE
OF THE SIMPLEST OF THINGS
THAT YOU WOULD DO IS MAKE SURE
THE PLACE WAS CLEAN?
DO YOU CARE ABOUT THIS PLACE
OR ARE YOU JUST LAZY?
WHAT'S THE DEAL?
- IT'S UNFORTUNATE THAT
IT CAN HAPPEN ON MY SHIFT,
AND I TAKE FULL RESPONSIBILITY
FOR IT.
- LOOK AT THAT RAG.
LOOK AT THAT.
HOW MANY TIMES DID YOU
LOOK DOWN THERE
AND PULL A BEER BOTTLE
OUT OF IT?
- YOU'RE SMILING?
IS THIS FUN TO YOU?
- TODAY IS THE FIRST DAY
THAT I NOTICED THAT.
- YOU KNOW WHAT,
THEN MAYBE YOU NEED
TO HIRE SOMEBODY
WHO CAN SEE.
BECAUSE IF YOU CAN'T SEE,
YOU CAN'T WORK HERE.
- PIPE DOWN, PLAYER.
- WHAT?
- I SAID, "PIPE DOWN."
DON'T BE [bleep]
DISRESPECTFUL, HOMIE.
SCREAMING AND TALKING LOUD
IS NOT INTIMIDATING.
UNLESS HE WANTS
HIS FURNITURE REARRANGED,
HE NEEDS TO PIPE IT DOWN.
- SPENDING TOO MUCH TIME
WATCHING THE BAND
AND SHAKING AROUND.
GO TO WORK INSTEAD.
- YOU WANT A SHOW, I'M GONNA
GIVE YOU A [bleep] SHOW.
YOU NEED TO PIPE DOWN.
- I THINK YOU'RE
FULL OF [bleep].
- JON TAFFER'S BEEN CALLED
TO WEBER'S PLACE,
A BAR IN RESEDA, CALIFORNIA,
BY ITS OWNER KERVIN.
JON AND HIS EXPERTS
HAVE DISCOVERED
A FILTHY KITCHEN
AND BACK BAR.
BUT NOT EVERYONE
IS TAKING THIS SERIOUSLY.
- YOU'RE SMILING?
IS THIS FUN TO YOU?
- YOU WANT A SHOW, I'M GONNA
GIVE YOU A [bleep] SHOW.
YOU NEED TO PIPE DOWN.
- THIS IS WHY YOU'RE LOSING.
'CAUSE YOU GOT EMPLOYEES
WHO HAVE NO RESPECT.
- WHATEVER, YO.
- LOOK AT ME.
- I'M OUTTA HERE, YO.
- OUTTA HERE.
- I AM [bleep] HERE, YO.
YOU CAN'T BE SERIOUS.
- THAT'S THE EPITOME
OF FAILURE RIGHT THERE.
LOOK AT IT.
- [laughs]
- JUST LEAVE.
JUST LEAVE, OKAY?
- I'M PACKING MY [bleep] UP.
- GOOD.
AND SHUT THE [bleep] UP
BEFORE I CALL POLICE.
- ONE EMPLOYEE DOWN,
LET'S SEE HOW MANY
WE'RE LEFT WITH BY TOMORROW.
I WATCHED HER SCOOP ICE
WITH A GLASS
ALL NIGHT LONG
IN THIS THING.
HOW DO I KNOW THERE'S
NOT GLASS IN THE ICE BIN?
DON'T YOU KNOW BETTER
THAN THAT?
- YO, AIN'T YOU JUST
SEND ME HOME?
TALK TO SOMEBODY ELSE.
- DON'T YOU KNOW
BETTER THAN THAT?
THIS IS WHAT HAPPENS
WHEN YOU SCOOP ICE
OUT OF AN ICE BIN
WITH A GLASS.
NOW I HAVE TO CLEAN OUT
THE WHOLE FREAKIN' ICE BIN.
I HAVE TO KNOW THAT
THAT ICE BIN IS CLEAN.
THE WAY I KNOW IT IS,
I POUR BLUE CURACAO IN THE BIN,
CREATING A BLUE DYE.
NOW WHEN THAT BIN IS CLEAN
AND THE BLUE IS GONE,
I KNOW MY GUESTS ARE SAFE.
THIS IS WHY YOU'RE FAILING.
'CAUSE YOU HAVE EMPLOYEES
THAT EITHER
DON'T KNOW WHAT THEY'RE DOING
OR ARE JERKS.
- DON'T LET THEM
WALK ON YOU.
- CRAZY DUDE I'VE NEVER
SEEN BEFORE
IS NOT GONNA COME
AND TALK CRAZY TO ME.
THAT WAS THE FINAL STRAW.
THAT'S IT.
- WHEN WE COME IN HERE
IN THE MORNING,
THIS PLACE IS SPOTLESS.
MAKE IT SO YOU'RE
PROUD OF IT.
YOU GUYS WITH ME?
THIS PLACE GETS CLEAN TONIGHT.
- JON LEAVES THE BARTENDERS
TO CLEAN.
AND SERVER LEILA CHOOSES
TO HELP OUT.
- I'M STAYING
AND CLEANING THIS PLACE.
BECAUSE I'VE ALWAYS WANTED
TO BE A BARTENDER.
I'M KINDA HOPING TO KINDA,
YOU KNOW,
PROVE MY WORTH HERE TODAY.
- HEY, TYLER, YOU GOT
FOUR BOTTLES OF VODKA, RIGHT?
I'VE WORKED AT WEBER'S PLACE
FOR FOUR YEARS NOW.
IT'S UP AND DOWN HILL,
WORKING HERE.
BUT AT THE END OF THE DAY,
YOU KNOW, I'M STILL HERE.
- WHEN I GOT HERE, THIS BAR WAS
A MESS. IT WAS FILTHY.
KERVIN'S NOT CONTROLLING
HIS EMPLOYEES.
HE'S LETTING THEM
CONTROL HIM.
TODAY, LET'S SEE
HOW CLEAN IT IS,
AND IF WE CAN GET TO WORK.
- HEY, GUYS, COME ON OVER.
LET'S SEE THIS BAR.
I WANNA SEE HOW
YOUR HANDIWORK PANNED OUT.
YOU KNOW, YOU WORKED
ALL NIGHT, RIGHT?
- RIGHT.
- PERFECT.
I WANTED TO LEAVE ALL THIS
DIRT BEHIND AND GO TO WORK.
AND IT LOOKS LIKE WE DID.
MUCH BETTER, GUYS.
- NOW WE'RE TALKING.
- YOUR MOHAWK FELL.
YOU MUST HAVE BEEN
WORKING HARD LAST NIGHT.
[laughter]
- FEELS GOOD.
- LET'S GO IN THE KITCHEN.
- HI, VAN.
- HELLO.
- WOW, LOOK AT THIS PLACE.
- LOOK AT THESE FRYERS.
BASKET'S CLEAN.
THE OIL IS CLEAN.
THEY LOOK LIKE
THEY'RE BRAND-NEW.
- HOW'S THE WALK-IN?
- THE WALK-IN
IS SPECIAL TOO.
- EVERYTHING IS DATED,
LABELED?
- ALL CLEAN, SPOTLESS.
- NOW THIS IS REAL, RIGHT?
SO LET'S PUT IT UP
ON THE WALL HERE PROUDLY.
YOU GOT SOMEBODY
WHO'S TRAINED IN SANITATION.
NOW WE CAN GO TO WORK.
NOW WE CAN START TRAINING,
EXCELLENT.
- WITH THE KITCHEN
UP TO STANDARDS,
KERVIN'S PROVEN
HE CAN MOTIVATE HIS STAFF.
BUT JON STILL NEEDS TO SEE
IF HE CAN ACTUALLY MANAGE THEM.
- WHEN I LOOK
AT YOUR BEVERAGE COST,
IT INFURIATES ME.
AND LET ME SHOW YOU
WHAT I MEAN.
THIS IS A BEVINTEL REPORT.
THEY COME IN AND THEY WEIGH
EVERY LIQUOR BOTTLE
IN THE BUILDING.
SO IF THE P.O.S. SYSTEM SAYS
I SOLD 10 OUNCES
OF JOHNNIE WALKER,
BUT WHEN WE WEIGH
THE BOTTLES,
20 OUNCES IS MISSING,
WHAT HAPPENED
TO THE OTHER 10 OUNCES?
THIS WAS WHAT HAPPENED
ON THURSDAY NIGHT OF THIS WEEK.
YOUR STAFF GAVE AWAY
$435 WORTH OF LIQUOR.
ON FRIDAY NIGHT,
THEY GAVE AWAY
$715 WORTH OF LIQUOR.
- OVER THE COURSE
OF TWO DAYS,
WEBER'S LOST $1,150 DOLLARS
IN LIQUOR SALES.
AT THIS RATE, THE BAR WOULD
LOSE OVER $59,000 A YEAR.
- IF THEY DIDN'T RING IT,
IT'S STEALING IT.
AND IF THAT DOESN'T
INFURIATE YOU--
IF YOU DON'T TAKE THAT
INCREDIBLY PERSONALLY,
THEN YOU'RE NOT GONNA
MAKE IT IN THIS BUSINESS.
I CAN'T SAY THAT ENOUGH.
- IT'S TRUE.
- YOU KNOW, SOME OF THIS
IS TRAINING.
BUT SOME OF IT ISN'T.
PEOPLE KNOW
WHEN YOU'RE STEALING.
- I FEEL REALLY BAD
RIGHT NOW.
I MEAN, UPSET, PISSED OFF.
IT'S CRAZY.
- YOU KNOW, WHEN I'M
IN A SITUATION LIKE THIS,
SOMETIMES I DO WHAT I LIKE
TO CALL A LANDMARK FIRE,
JUST TO MAKE SURE
EVERYBODY KNOWS WE'RE SERIOUS.
A LANDMARK FIRE
IS A TERM I USE
WHEN I SEND A MESSAGE
TO MY EMPLOYEES.
I FIRE THE WEAKEST OF ALL.
IT SHAKES UP
ALL THE OTHER EMPLOYEES,
AND TELLS THEM
WE NEED MEAN BUSINESS.
WELL, IT'S D-DAY.
SO LET'S GO MAKE
A GOOD FIGHT.
- OKAY.
- LET'S DO IT.
WHEN MANAGEMENT HAS
NO CREDIBILITY
WITH THEIR EMPLOYEES,
IT'S TIME TO CONVINCE THEM
THAT THINGS HAVE CHANGED.
- JOE, MARIO, RON,
RIGHT NOW,
WE WANNA HAVE A SMALL MEETING
REAL QUICK.
- SO, I'D LIKE YOU TO KNOW
THAT WE DID
DO OUR BEVINTEL REPORTS.
THURSDAY NIGHT WAS AN "F".
AND HOW MUCH LIQUOR
DID THEY GIVE AWAY?
- $435.
- FRIDAY NIGHT--
- $715.
I WANNA FIRE EVERYBODY
RIGHT NOW.
BUT, MARIO, FRIDAY NIGHT,
WHAT HAPPENED?
WHAT HAPPENED TO MY MONEY?
THAT WAS YOUR SHIFT.
- FRIDAY NIGHT?
- WHAT HAPPENED TO THE MONEY?
- I DON'T KNOW.
- HOW DON'T YOU KNOW?
HOW MANY YEARS HAVE
YOU BEEN BARTENDING?
- FOUR YEARS HERE.
- YOU GIVE AWAY MY ALCOHOL.
- PROBABLY OVER-POURED.
PROBABLY GAVE A SHOT AWAY.
- PROBABLY?
- I OVER-POURED.
- YOU OVER-POURED.
NOW HOW MANY SHOTS
HAVE BEEN GIVEN AWAY
WITHOUT ASKING?
100?
- MAYBE.
- MORE?
- I'M NOT SURE.
PROBABLY.
I DON'T KNOW.
DID YOU STEAL MY MONEY?
- WATCH THE WAY
YOU ANSWER THIS QUESTION.
'CAUSE I KNOW MORE
THAN YOU THINK I DO.
WHAT IF I SAID SOME
OF HIS MONEY
WOUND UP IN YOUR POCKET?
NOW'S THE TIME
TO COME STRAIGHT.
DID IT?
SO, YOU'RE A THIEF.
THERE HE IS, A THIEF.
LOOK AT HIM, GUYS.
THAT'S WHAT A THIEF LOOKS LIKE.
THAT'S THE GUY WHO STEALS MONEY,
COUNTS IT AT NIGHT.
AS LOW AS IT GETS.
- THIS [bleep] CANNOT
HAPPEN AGAIN.
I'M GONNA KEEP YOU HERE.
BUT THIS [bleep]
CANNOT HAPPEN AGAIN.
- LET ME ASK YOU
A QUESTION.
WHAT WOULD YOU DO, JOE?
- I'D PROBABLY BREAK
HIS [bleep] HAND.
- AND THEN WHAT?
- AND THEN FIRE HIM.
- FIRE HIS ASS, CORRECT?
- YEAH.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- OH, I'D BE PISSED.
I WOULD--
I'D FIRE HIM.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- HE WOULD BE OUT.
- WHAT ARE YOU GONNA DO?
THIS IS YOUR BUSINESS.
YOU GONNA LET ALL
YOUR EMPLOYEES THINK
THAT YOU'RE THE SOFTEST ONE
IN THE ROOM?
- WHAT WOULD YOU DO, JOE?
- I'D PROBABLY BREAK
HIS [bleep] HAND.
- AND THEN WHAT?
- AND THEN FIRE HIM.
- FIRE HIS ASS, CORRECT?
- YEAH.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- OH, I'D BE PISSED.
I WOULD--
I'D FIRE HIM.
- WHAT WOULD YOU DO
IF IT WAS YOUR BUSINESS?
- HE WOULD BE OUT.
- WHAT ARE YOU GONNA DO?
THIS IS YOUR BUSINESS.
YOU GONNA LET ALL
YOUR EMPLOYEES THINK
THAT YOU'RE THE SOFTEST ONE
IN THE ROOM?
- I'M NOT SOFT.
MARIO'S DONE.
IMMEDIATELY, RIGHT NOW.
GET THE [bleep]
OUT OF MY PLACE.
- [bleep].
- I WANNA MAKE WEBER'S BETTER.
IF HE DOESN'T DO HIS JOB,
THEN [bleep] HIM.
- I'M IN SHOCK RIGHT NOW.
I--
I'M JUST--LIKE,
I'M LITERALLY SPEECHLESS.
BECAUSE I WORK WITH HIM
EVERY NIGHT, SO--
OR A LOT OF NIGHTS,
SO IT'S, LIKE--
IT'S JUST REALLY HARD
TO BELIEVE.
- WELL, REALLY WHAT--
I'M CONCERNED ABOUT YOU.
MY UNDERSTANDING, YOU GUYS
HAVE A RELATIONSHIP.
YOU GUYS HAVE WORKED
MANY SHIFTS TOGETHER.
SO I'M WONDERING IF YOU GUYS
ARE STEALING TOGETHER.
SO NOW'S YOUR TIME
TO TELL ME THE TRUTH.
- ARE YOU KIDDING ME,
KERVIN?
THAT'S STEALING MY TIME.
THAT WAS--
THAT WAS ONE TIME.
AND I TALKED YOU ABOUT THAT.
- ONE TIME TOO MANY.
- AND I DON'T WANNA
TALK ABOUT IT RIGHT NOW, SO--
- WELL, WE'RE TALKING ABOUT IT.
IT'S MY [bleep] MONEY.
THAT [bleep] DON'T HAPPEN
NO MORE.
- IT WON'T HAPPEN WITH ME.
- ALL RIGHT.
- I'M IN SHOCK.
I'M LITERALLY SPEECHLESS
RIGHT NOW.
I THINK KERVIN MISINTERPRETED
OUR RELATIONSHIP.
I THINK HE CAME AT ME
WITHOUT KNOWING
FULL DETAILS.
- JUST LOOKING AT THESE
NUMBERS, MAN, THIS GUY
STOLE THOUSANDS
FROM ME, MAN, THOUSANDS.
YOU KNOW WHAT I'M SAYING?
700 IN ONE NIGHT.
AND THAT'S A SLOW NIGHT.
HE'S BEEN HERE FOUR YEARS,
FOUR YEARS.
YEAH.
AND TO THINK THAT
HE'S BEEN STEALING FROM ME
ALL THESE YEARS REALLY
[bleep] PISSES ME OFF.
- NOW THAT KERVIN
HAS ESTABLISHED
HIS AUTHORITY AS THE BOSS,
IT'S ESSENTIAL
THE BARTENDERS ADHERE
TO THE PROPER
POURING STANDARDS
TO ENSURE WEBER'S
PROFITABILITY.
- OKAY, SO I'M GONNA
TEACH YOU GUYS A BASIC COUNT.
IT'S REALLY, REALLY CHEESY,
OKAY?
THE SIRENS IN ENGLAND
ARE ANNOYING AS [bleep], OKAY?
BUT THEY DO ONE THING,
THEY GO--
[imitates siren]
THE SAME EVERY TIME.
WHEN YOU FIRST
GET THAT BOTTLE AND
YOU FLIP IT,
IN YOUR HEAD,
I WANT YOU TO USE
THE WORD "BUBBLE."
I WANT YOU TO SAY, "BUBBLE,"
REALLY QUICK.
BUBBLE, ONE, TWO, THREE,
FOUR, CUT.
YOU GOT AN OUNCE.
YOU GO TO EIGHT,
YOU GOT TWO OUNCES.
YOU GO TO 12,
YOU HAVE A MARTINI.
BAM, DONE.
LET'S EVERYONE
DO AN OUNCE.
YOU LOOK LIKE YOU HELD IT--
LIKE YOU'VE BEEN
BARTENDING FOR
ABOUT TEN MINUTES.
NOT BAD.
I'LL TAKE THAT.
OKAY, JUST THROW
THAT ONE OUT.
IT'S NOT GONNA BE RIGHT.
TYLER SEEMS NERVOUS.
HE ALSO SEEMS LIKE HE'S NEVER
BARTENDED IN HIS LIFE.
BETTER YET, HE'S NEVER
BEEN IN A BAR.
- WHILE MICHAEL GAUGES
THE CAPABILITIES
OF THE BAR STAFF,
KEITH REVIEWS VAN'S
PROCESS IN THE KITCHEN.
- TELL ME HOW YOU
DO YOUR CHICKEN WINGS.
- WHEN I DEFROST THEM,
I-I PUT 'EM IN WATER.
- OKAY, GO GET 'EM AND
BRING 'EM TO ME AND SHOW ME.
PUT THAT RIGHT UP HERE
FOR ME.
HOLDING IT IN WATER DOES
MORE DAMAGE THAN IT DOES GOOD.
DEFROSTING
IN THE STANDING WATER
IS BAD BECAUSE WHEN
YOU'RE THAWING,
THE ICE CRYSTALS,
THE MELT.
BUT THEN THEY LEAVE POCKETS.
AND THEN THAT OLD WATER
REHYDRATES INTO THAT POCKET.
AND IT MAKES A WATERLOGGED
AND LIMP CHICKEN, IF YOU WILL.
DEFROST ON A SHALLOW PAN,
2 1/2 INCHES IN DEPTH.
THE SHALLOWER THE BETTER.
DEFROSTING
IN THE SHALLOW PAN
IS GONNA GIVE THE CHICKEN
A CHANCE
TO RELEASE THAT WATER,
WHICH IS GONNA GIVE HER
A MUCH BETTER FRIED CHICKEN.
- GUYS, CAN WE GET TOGETHER
FOR A LITTLE STAFF MEETING?
OKAY, GUYS, SO TONIGHT'S
OUR STRESS TEST.
I GOTTA PICK A CONCEPT
FOR THIS PLACE
AND DETERMINE
WHERE WE'RE GOING.
SO I WANNA SEE WHERE
OUR SKILLS ARE,
WHAT WE'RE GOOD AT,
WHAT WE'RE NOT GOOD AT.
OKAY, SO, WE'RE GONNA
OPEN IN A FEW MINUTES.
OKAY, LET'S GET READY.
- LET'S DO IT.
- A STRESS TEST IS ONE OF
THE MOST IMPORTANT TOOLS I HAVE.
WHEN I KNOW MY WEAK SPOTS,
I CAN NOW TRAIN TO FIX 'EM.
GUYS, IT'S SHOWTIME.
- HEY, GUYS, WELCOME.
all: HI.
- SELF-SEATING, SO YOU CAN
SIT WHEREVER YOU LIKE.
- AS LEILA GREETS THE CROWD,
THE BARTENDERS' TRAINING
IS IMMEDIATELY
PUT TO THE TEST.
- A COSMO?
- YEAH.
- OKAY, SURE.
- WHAT KIND OF A GLASS DOES
A COSMO HAVE?
- UH, IT TYPICALLY
COMES IN A HIGHBALL, RIGHT?
- A COSMO DOES NOT
COME IN A HIGHBALL.
- I MEAN A MARTINI GLASS.
- A MARTINI GLASS.
TYLER'S A MESS
IN MORE WAYS THAN ONE.
- WE ARE--WE ARE OUT
OF OUR POUR SPOUTS, SO--
- HOLD ON, STOP, STOP.
- OKAY.
- WE'RE OUT OF POUR SPOUTS?
THERE'S ONE RIGHT
IN FRONT OF YOU.
- OH, OKAY.
- SO TAKE IT OFF.
AND RINSE IT OFF WITH
A SODA GUN.
TYLER DOESN'T KNOW
HIS BASIC STUFF.
HE WOULD FAIL
AT BARTENDING SCHOOL.
HEY, I'M REALLY SORRY
ABOUT THIS.
- NO PROBLEM.
- IT'S ALL RIGHT.
OKAY, WHAT ARE YOU--
THAT'S A COSMO?
MAKE IT AGAIN.
WE'RE NOT MAKING
FRUIT PUNCH, BRO.
WE'RE MAKING A COSMO.
EVERY SINGLE THING
THAT HE DID,
THERE WAS A PROBLEM
WITH IT.
I MIGHT BE ABLE
TO HELP HIM WITH IT,
BUT IT'S GONNA BE
A LOT OF WORK.
- WHILE TYLER STRUGGLES
WITH BAR BASICS,
LEILA WORKS THE FLOOR.
- I'LL HAVE A DIRTY MARTINI.
- OKAY.
THIS PLACE IS PACKED.
AND I HAVE MY ENTIRE SECTION.
AND ON TOP OF THAT,
I'M PICKING UP PEOPLE
THAT ARE WALKING
THROUGH THE DOORS.
- LEILA, WHEN YOU
GET A SECOND,
CAN YOU GET THIS TABLE
READY, PLEASE?
- YOU GOT IT.
- THANK YOU.
- THREE GLASSES OF THAT.
- CAN YOU ENTER
TWO CHEESEBURGERS, PLEASE?
- NEVER MIND,
I DON'T NEED ANY GLASSES.
- YOU NEED TO HELP
WITH THIS REAL QUICK.
THE TWO GUYS OVER THERE,
THEY NEED SOME HELP.
- OKAY.
- KERVIN CONTINUES
TO MICROMANAGE,
CREATING MORE STRESS
FOR HIS STAFF.
- CAN I GET YOU SOMETHING?
- YEAH, THREE SHOTS OF TEQUILA.
- [chuckles] OKAY.
- WERE YOU GUYS
TAKEN CARE OF ALREADY?
- YEAH.
- THANK YOU VERY MUCH.
- LEILA, WHEN YOU HAVE
A SECOND--
- OKAY, YOU KNOW WHAT?
SORRY, I'M GONNA--
I'M GONNA TAKE CARE OF 'EM.
BUT I CAN'T--
I CAN'T HAVE YOU
BREATHING DOWN
MY BACK LIKE THAT.
- IT'S GREAT TO SEE KERVIN
ENGAGE WITH HIS STAFF,
BUT HE'S OVERDOING IT.
HE'S RIDING LEILA TOO MUCH.
AND SHE'S GETTING
EXTREMELY FRUSTRATED.
HE'S NOT GONNA BE AN EFFECTIVE
MANAGER THAT WAY.
- BACK IN THE KITCHEN,
THE ORDERS START POURING IN.
- WE GOT TWO CHEESEBURGERS.
LET'S GO. LET'S GO.
LET'S GO.
- VAN HAS ONE SPEED.
AND IT'S FREAKIN' SLOW.
EVERY TIME WE GET
AN ORDER,
YOU'VE GOTTA
GO INTO THE COOLER.
THAT'S KILLING US.
IT'S KILLING US.
[bleep].
EVERY SINGLE ORDER, VAN HAD
TO GO, LIKE, ON A HIKE.
- OUCH.
- AND WHEN YOU'RE WORKING
IN A KITCHEN,
EFFICIENCY IS KEY.
- LOOK AT THIS.
WHAT IS THIS?
- IT'S A SAMPLER PLATTER.
- I MEAN, LOOK AT HOW
THAT LOOKS, CHEF.
HOW IS THAT?
- WHAT'S HAPPENING IS,
EVERYTHING
IS FRIED TONIGHT.
SO THE FRYERS DON'T HAVE
NO RECOVERY TIME.
- SEE, WE'RE GETTING THE BROWN
OUT OF THE ONION RING,
BUT WE'RE NOT
GETTING IT OUT OF THE CHICKEN.
- WELL, THE ONION RINGS
IS GOING IN ANOTHER FRYER.
- THAT'S WHAT IT IS.
- THAT'S WHAT IT IS.
- SO WE'RE LOSING
TEMPERATURE HERE.
- WE'RE LOSING TEMPERATURE
ON THAT ONE.
- AND IT'S AFFECTING OUR
COOKING TIME TOO, ISN'T IT?
- OH, YEAH.
- YEAH.
'CAUSE THAT LOOKS
LIKE [bleep], DOESN'T IT?
- YEAH.
- ARE THEY?
- LET'S OPEN ONE UP
AND SEE.
- I KNEW IT.
- I KNEW IT.
IT'S RAW.
I COULD SEE IT BY THE WAY
IT WAS COMING OUT OF THE BASKET.
CHEF, IF I COULD
SEE IT FROM HERE,
SHE SHOULD'VE SEEN IT FROM
THERE, RIGHT?
- RIGHT.
- NOT ONLY ARE WE BEHIND
ON OUR TICKET TIMES,
BUT I HAVE RAW CHICKEN
COMING OUT OF THIS KITCHEN.
RAW CHICKEN WILL
GET SOMEBODY SICK.
- RAW CHICKEN IS GONNA
PUT US OUT OF BUSINESS.
- YOU GOT IT, MAN.
- IT'S FRUSTRATING
WORKING WITH KEITH.
I CAN ONLY FIX
SO MUCH CHICKEN AT ONE TIME.
- MEANWHILE, BACK AT THE BAR,
THE BARTENDERS STILL
STRUGGLE WITH BAR BASICS.
- HOW COME YOU DIDN'T
GARNISH THOSE?
DID YOU PUT A LEMON
OR LIME ON THOSE?
- NO, ACTUALLY WE DON'T
HAVE ANOTHER STATION.
- YOU DON'T HAVE
ANOTHER STATION?
- WE DON'T HAVE TWO OF 'EM.
- SO NEXT TIME,
YOU KNOW WHAT YOU DO?
ALL YOU HAVE TO DO
IS YOU PUT FRUIT GARNISHES
AND YOU SET 'EM UP IN GLASSWARE.
- OKAY.
- SO THAT YOU HAVE 'EM.
- BUT YOU CAN'T
GIVE IT TO 'EM WITHOUT IT.
- YEAH, TOTALLY.
- OKAY, COOL.
THE PLACEMENT OF EVERYTHING
IS REALLY SCREWED UP.
NONE OF IT'S MIRRORED,
MAKES ANY SENSE.
THEY DON'T HAVE
ANY INDEPENDENT STATIONS.
- ABSOLUTELY.
- SEE.
- A PROPER BAR
HAS COMPLETELY IDENTICAL
OR MIRRORED STATIONS
THAT ALSO
KEEP EVERYTHING
WITHIN A SIX FOOT RADIUS.
THIS ALLOWS A BARTENDER
TO OBTAIN ANY INGREDIENT
WITHIN A SINGLE STEP,
SAVING TIME AND
INCREASING DRINK PRODUCTION.
- WHY ARE NONE
OF MY DRINKS MADE?
HERE'S WHAT I NEED, LIKE,
RIGHT NOW.
I NEED KETEL AND TONIC AND, UM,
JOSE CUERVO AND PINEAPPLE.
I NEED THOSE, LIKE,
RIGHT AWAY.
- BEEN WAITING ABOUT
20 MINUTES FOR THIS MARTINI.
AND IT GOT HERE,
AND IT'S JUST TERRIBLE.
- VODKA, VERMOUTH, WITH
A LITTLE BIT OF THAT JUICE
AND, UM, THE OLIVES.
- MICHAEL,
PUT LEILA BACK HERE.
- LEILA, I WANT YOU BACK HERE.
I NEED YOUR HELP.
- THIS STAFF LACKS COMPETENCY.
THEY'RE JUST NOT
GOOD BARTENDERS.
SO I WANTED TO SEE
HOW LEILA WOULD DO.
- WHAT ARE YOU MAKING?
- I'M MAKING
TWO DIRTY MARTINIS.
OOPS.
- OKAY. THAT'S OKAY.
JUST HOLD 'EM RIGHT OVER.
THERE YOU GO.
SHE DOESN'T KNOW ANYTHING
ABOUT BARS
AND SHE'S GOT
GREAT INSTINCTS.
WHAT KIND OF MARTINIS?
- DID YOU WANT VODKA OR GIN?
- SHE'S LEARNING.
BUT SHE KNOWS HOW TO APPLY
WHAT SHE'S HEARING.
SHE'S A GOOD STUDENT.
SHAKE IT--THERE YOU GO.
SHAKE IT A LOT.
YOU WANNA DILUTE
IT A LITTLE BIT, OKAY?
- GOT HOT FOOD IN THE WINDOW.
LET'S GO. LET'S GO.
- [bleep] HAIR
IN MY BEER, BRO.
- SHE HAD TO EXPLAIN
TO YOU GUYS THAT WE DON'T
HAVE THE MOZZARELLA STICKS.
- TELL HIM WHERE
THIS IS GOING.
THE STRESS TEST
WAS A DISASTER.
IT WAS A DISORGANIZED MESS.
I HAVE TO START FROM
SQUARE ONE IN ONLY TWO DAYS.
- AFTER A SOBERING
STRESS TEST,
JON AND HIS EXPERTS MEET
TO FIGURE OUT A GAME PLAN.
- SO, GUYS, HERE'S
WHAT I'M THINKING.
I WANNA CREATE A CONCEPT
THAT ISN'T A LIVE
CONCERT VENUE AS MUCH,
BUT IS A BAR
WITH PERSONALITY.
AND I'M THINKING THAT
KERVIN IS FROM THE CARIBBEAN.
SO WHAT IF WE CREATED SOME TYPE
OF A CARIBBEAN-THEMED CONCEPT?
WHAT DO YOU SEE IN SPIRITS?
- FIRST THING OFF THE BAT,
I THINK RUM.
IT'S ALSO SIMPLE.
I CAN CREATE
A COUPLE DIFFERENT
DRINKS WITH THAT.
- AND YOU KNOW WHAT'S
GREAT ABOUT RUM?
WOMEN LOVE IT,
MORE 21 TO 34 DEMO.
AND IT'S FESTIVE.
CHEF, WHAT KIND OF FOOD?
- THEY HAVE WINGS,
BUT IF WE ADD
A CARIBBEAN FLAIR TO IT--
JUST KEEPIN' IT SIMPLE
AND GIVING 'EM THAT LITTLE POP.
- LET'S GO TO WORK.
'CAUSE TOMORROW,
WE GOTTA START TRAINING.
both: OKAY.
- OKAY, LET'S DO IT.
- AWESOME.
- THE NEXT DAY,
JON ARRIVES WITH HIS EXPERTS
TO MEET WITH
THE WEBER STAFF.
- SO THE WHOLE PURPOSE
OF TODAY IS TRAINING.
AND THEN LASTLY, WHERE
WE GONNA TAKE THIS PLACE?
SO WHAT I WANNA DO
IS CREATE A BAR ENVIRONMENT
THAT ALLOWS US TO HAVE
LIVE MUSIC,
BUT NOT BE DEPENDENT UPON IT.
WEBER'S CANNOT
COMPETE WITH HOLLYWOOD.
IT'LL NEVER BE A TROUBADOUR,
A ROXY, OR A VIPER ROOM.
I HAVE TO CREATE A CONCEPT
THAT TAKES THEM AWAY
FROM COMPETING WITH HOLLYWOOD
IN WHICH THEY CAN SUCCEED.
I'M GONNA TIE-IN
TO YOUR ANCESTRY A LITTLE.
AND I'M GONNA DO SOMETHING
THAT REALLY
I BELIEVE YOU'RE GONNA
BE PROUD OF.
- NOW THAT JON
HAS A NEW CONCEPT,
HE INTRODUCES THE NEW
CARIBBEAN-THEMED MENU ITEMS
TO THE STAFF.
- WE HAVE A WHITE FISH
WITH A NICE CURRIED
JICAMA SLAW,
TAKING SOME OF THE STRESS
OFF OF THE FRYER.
WE HAVE A TERIYAKI,
A GUAVA BARBECUE,
AND THEN A WET JERK.
AND THEN WE HAVE A--
JUST A REAL CLEAN ISLAND BURGER.
- WHEN THERE'S TOO MUCH
FRIED FOODS IN THE KITCHEN,
THE OIL TEMPERATURE DROPS.
BUT PUTTING IN A MORE
DIVERSIFIED MENU
WITH LESS FRIED ITEMS,
I'LL BE ABLE
TO FRY MORE EFFICIENTLY AND
COOK OTHER FOODS MUCH FASTER.
MICHAEL, LET'S RUN US THROUGH
THE COCKTAILS.
- WELL, BASICALLY, JON,
ONE THING WE ALSO
WANTED TO DO IS WE WANTED
TO DO ALL RUM.
BUT WE WANTED TO DO TWO LIGHTS
AND TWO DARK RUMS.
WE WANTED TO DO
A CLASSIC DAIQUIRI.
I THOUGHT A PINEAPPLE WOULD
BE A GOOD WAY TO START.
FOR OUR NEXT DARK RUM,
WE WENT WITH A CLASSIC MAI TAI.
BUT WE CHANGED IT
A LITTLE BIT
WHERE YOU'RE ACTUALLY USING
AN ALMOND SYRUP
AS OPPOSED
TO AN ALMOND LIQUEUR.
SO THAT WAY IT ALSO REDUCES
THE ALCOHOL A LITTLE BIT.
KEEPS IT FUN.
IF PEOPLE START ORDERING MORE,
YOU GET MORE DRINKS
PER NIGHT.
AND ALSO, WE HAVE
A BLUE HARBOR WHICH IS A PLAY
ON A CLASSIC BLUE HAWAIIAN.
- WHAT'S A USEFUL SPIRIT?
RUM.
WHAT'S AN INEXPENSIVE SPIRIT?
RUM.
I NEED TO CREATE
AN INTERIOR THAT SELLS RUM,
SELLS CARIBBEAN FOODS,
A FESTIVE ENVIRONMENT.
- IS THAT A COCONUT SAUCE?
- COCONUT AND RUM
IS IN THE SAUCE.
- THE NEW MENU ITEMS
LOOK GREAT.
TASTES REAL GOOD.
THIS REMINDS ME
OF HOME, ACTUALLY.
SMELLS LIKE THE CARIBBEAN
AND LOOKS THE CARIBBEAN.
AND I'M VERY, VERY IMPRESSED.
- WHILE THE STAFF CONTINUES
TASTING THE NEW MENU,
JON SHOWS KERVIN AND JOE
AND MORE EFFECTIVE WAY
TO ELIMINATE THEFT THAN
MICROMANAGING THEIR EMPLOYEES.
- I KNOW THAT THIS BAR
HAS A THEFT PROBLEM.
SO WE'RE GONNA GO IN
THE LIQUOR ROOM WHERE IT STARTS.
AND I KNOW THAT KERVIN
WILL NOT MAKE MONEY
UNTIL I FIX THAT PROBLEM.
- HERE'S WHAT
THEY'LL DO, GUYS.
THEY'LL TAKE THAT BOTTLE.
THEY'LL FILL IT HALF
WITH WATER.
- SON OF A BITCH.
- YES.
AND NOW YOU THINK YOU GOT
A FULL BOTTLE THERE.
I'VE 'EM POUR ICE TEA
IN WHISKEY BOTTLES.
MEANWHILE,
WHAT DID THEY DO?
THEY TOOK THAT LIQUOR
TO THE BAR AND SOLD IT.
SO THEY BRING 20 OUNCES
TO THE BAR,
THEY CAN KEEP 20 OUNCES
WORTH OF SALES.
AND IT DOESN'T EVEN SHOW
IN THAT REPORT WE DID.
- THAT'S TRUE.
- THE BEVINTEL, YOU WITH ME?
NEXT ELEMENT IS THE KEYS.
NEVER IN THIS BUSINESS--
NOBODY EVER GETS
THIS KEY RING BUT YOU GUYS.
- WE'RE GONNA BE THE ONLY
PEOPLE GOING IN THERE, PERIOD.
ANY DOUBTS THAT COULD
BE IN OUR MINDS
AS TO ANY KIND OF MISHAPPENINGS
IS ELIMINATED.
- WITH THE THEFT PROBLEM
ADDRESSED,
IT'S TIME FOR TRAINING.
KEITH WORKS WITH VAN
IN THE KITCHEN
WHILE MICHAEL TRAINS
THE BARTENDERS.
I THINK ME AND JON
CAME UP WITH A REALLY,
REALLY GREAT COCKTAIL LIST.
IT'S COST EFFECTIVE.
IT'S FOR A YOUNG DEMOGRAPHIC.
- YOU WANT ME TO TELL YOU
WHAT I'M DOING AS I--
- MAI TAI, YEAH, PLEASE,
THAT WOULD BE GREAT.
NOT 1,000, THAT'S WAY
OVER-POURED RIGHT NOW.
WAY OVER-POURED.
- OOPS, OKAY, OKAY.
- REMEMBER WE--
THERE'S NO 1, 1,000.
WE'RE NOT PLAYING, LIKE,
FLAG FOOTBALL.
- THAT'S RIGHT. OKAY.
- IT'S THE ONLY DOWNSIDE
TO HAVING A BLUE MOHAWK.
'CAUSE YOU GAIN
A LOT OF ATTENTION.
YOU'RE LIKE A HUMAN GARNISH.
WHEN ARE YOU GONNA
START SHAKING?
I'M NOT GETTING
A MASSAGE, BRO.
- IS THIS SHAKING?
- GET IT IN THE DRINK.
GET IT IN THE DRINK.
THERE WE GO.
[chuckles]
TYLER, HIS BARTENDING SKILLS
ARE POOR AT THIS POINT.
THEY'RE JUST PISS-POOR.
LEILA, DO YOU WANNA GO?
OKAY, SO WHAT
ARE WE STARTING WITH?
- WE'LL START WITH
A BLUE HARBOR.
- OKAY. LET'S DO IT.
GOOD, PERFECT.
BLUE CURACAO,
TWO OUNCES OF PINEAPPLE.
SHAKE IT UP.
THERE YOU GO.
FAST, BEAUTIFUL.
PERFECT POUR.
LEILA WASN'T EVEN
A BARTENDER.
AND IN MY OPINION,
SHE'S EXCELLED PAST EVERYBODY.
I WOULD'VE NEVER GUESSED
YOU JUST STARTED BARTENDING.
THAT'S REALLY, REALLY
GREAT STUFF.
- BEFORE
THE RENOVATIONS BEGIN,
JON CALLS IN KERVIN
TO DISCUSS THE NEW PLANS
FOR THE BAR'S FUTURE.
- KERVIN,
YOU'VE BEEN TRUSTING
AND INCREDIBLY SUPPORTIVE.
NOW I WANNA SHOW YOU
WHERE WE'RE GOING.
- ALL RIGHT.
- SO, IT STARTS UP HERE.
I WANNA TAKE THIS ENTIRE AREA
AND MAKE IT LOOK
LIKE AN OUTSIDE COURTYARD.
NO MORE LIPS HERE.
NO MORE MIRRORS HERE.
THE BAR HAS A NEW
BAR FRONT
TO MAKE IT LOOK LIKE
IT'S AN OUTDOOR BAR.
YOU PUT A STRUCTURE ON TOP
TO MAKE IT LOOK LIKE A ROOF.
ALL NEW FURNITURE,
BAR STOOLS HAVE TO BE DONE.
THEN THERE'S NOTHING WORSE
THAN AN EMPTY STAGE.
SO I HAVE TO MAKE
THIS DISAPPEAR.
NOW WHAT DO YOU THINK?
- IT'S GREAT.
- NEXT, WE HAVE SOME REAL
ISSUES IN THE KITCHEN.
I GOTTA GET YOU
REFRIGERATION.
SO THERE WE GO.
ALL RIGHT, BUDDY.
THERE'S ONLY ONE THING
LEFT TO SAY.
- WHAT'S THAT?
- GET THE HECK OUTTA HERE.
- I'M OUT.
THANK YOU VERY MUCH.
- OKAY.
- ALL RIGHT.
- AFTER 36 HOURS
OF TEARING APART
AND REBUILDING THE BAR,
JON LINES UP THE STAFF, WHO ARE
EAGER TO SEE THE RESULTS.
- HEY, GUYS.
- SUP, JON?
- WHEN I GOT HERE, KERVIN,
YOU WERE 50,000 IN DEBT.
- CORRECT.
- LOST 12,000 LAST MONTH.
I LOOKED AT YOUR LOSSES
AS MY OWN, BUDDY.
GUYS, WHEN I FIRST
GOT HERE,
I FELT THIS PLACE
HAD NO IDENTITY.
IT LOOKED LIKE A STRIP CLUB.
BUT YET FUNCTIONED LIKE
A LIVE MUSIC VENUE.
AND I KNEW THAT
YOU CAN'T COMPETE
WITH THE HOLLYWOOD VENUES
OVER THE HILL IN MUSIC.
SO I WANTED TO CREATE
SOMETHING FOR YOU, KERVIN,
THAT HAD ITS OWN IDENTITY,
THAT WOULD STAND ALONE
IN THE MARKETPLACE.
YOU GUYS READY
TO SEE IT?
- WE'RE READY TO SEE IT.
CAN'T WAIT.
[laughter]
- OKAY.
ON THE COUNT OF THREE,
TURN AROUND AND TAKE A LOOK.
ONE, TWO, THREE.
[exclamations]
- YOU GUYS READY
TO SEE IT?
- WE'RE READY TO SEE IT.
CAN'T WAIT.
- OKAY.
ON THE COUNT OF THREE,
TURN AROUND AND TAKE A LOOK.
ONE, TWO, THREE.
[laughter and applause]
- MY GOD.
[tropical music]
- OH, WOW.
[laughs]
- LOOK AT 'EM OVER THERE.
- WOW.
[exclamations]
- THAT'S GREAT.
- BEAUTIFUL.
- OH, MAN, THIS REMINDS
ME OF THE CARIBBEAN.
IT'S EXCELLENT.
IT'S GREAT.
- LET'S TALK ABOUT
WHAT'S GOING ON HERE.
FIRST IT STARTS WITH
A NEW IDENTITY,
RUM BAR AND GRILL.
WHEN YOU DRIVE BY, YOU KNOW
WHAT THIS PLACE IS, DON'T YOU?
BEFORE YOU EVEN
READ THE SIGN.
- I-I'M LIKE--
I'M SPEECHLESS.
IT'S GORGEOUS.
- ARE YOU READY
TO GO INSIDE?
- YEAH.
- ALL RIGHT, GO AHEAD.
- HOLY [bleep].
[exclamations]
- OH, AND THIS CHANDELIER.
- OH, LOOK THIS IS SO COOL.
- THIS DEFINITELY
CARIBBEAN FEEL.
OH, MAN, THIS IS GREAT.
THE LOOK IS GREAT.
THE FEEL IS ALL
OF THE CARIBBEAN.
WE LOVE IT.
- COME ON OVER, GUYS.
LET ME SHOW YOU SOME
OF THE STUFF GOING ON.
OVER HERE, WE HAVE
OUR TOUCHTUNES JUKEBOX.
THIS'LL MAKE YOU MONEY.
YOU CAN PROGRAM
IT TO PLAY ON ITS OWN.
SO YOU CAN DEFINE
THE ENERGY LEVEL.
WITH THE NEW
TOUCHTUNES JUKEBOX,
KERVIN CAN PLAY GREAT MUSIC
WHEN THERE'S NO BANDS PLAYING
AND MAKE MONEY EVERY TIME
A SONG IS PLAYED.
WHAT DO YOU THINK
OF THOSE SHUTTERS?
- [laughs]
- CARIBBEAN ALL DAY.
- YEAH, THEY'RE BACKLIT.
SO WHEN THE LIGHTS
COME DOWN, THERE'S A GLOW.
- OKAY, OKAY.
- WHEN IT COMES DOWN.
IT'S REALLY SEXY, GUYS.
VERY COOL.
- OKAY.
- NEW TABLETOPS,
SIMPLE TO LOOK AT, RIGHT?
- YEAH.
- WORKS REALLY WELL.
THEN OF COURSE,
THE LIPS ARE GONE.
- NO MORE LIPS.
[laughter]
- AND I KNOW
YOU LOVED THOSE.
BUT, KERVIN,
THIS IS BETTER, RIGHT?
- YEAH.
- THAT'S BETTER, MUCH BETTER.
- I WANNA GO IN THE BACK
BY THE STAGE.
I WANNA SHOW YOU WHAT'S
GOING ON BACK HERE.
- ALL RIGHT,
LEAD THE WAY.
- THERE'S NOTHING WORSE
THAN STAGE
WITH NOTHING ON IT.
SO I WANTED TO TURN IT INTO
A SEATING ELEVATION.
EVERY CHAIR IS WORTH $10,000
A YEAR TO YOU IN SALES.
NOW HERE'S THE COOL
PART ABOUT THIS.
- OH, THAT'S CLEVER.
THAT'S CLEVER.
- SO WE HID YOUR MONITORS.
COME HELP ME FOR A SECOND.
- YEAH.
- YOU TAKE THAT SIDE,
PULL IT UP.
both: THERE WE GO.
- SO YOU GOT YOUR STAGE.
- THAT'S RIGHT.
- YOU COULD DO YOUR MUSIC
ANY TIME YOU WANT.
BUT WHEN IT'S NOT A STAGE,
YOU'RE MAKING MONEY.
- THAT'S RIGHT.
- GO TAKE A LOOK BEHIND THE BAR.
WHAT DO YOU GUYS THINK
OF THIS BAR TOP?
IS THIS BEAUTIFUL?
- OH, MAN, THIS IS BEAUTIFUL.
- THIS IS DONE BY MY FRIENDS
AT KITSAP FINE FINISHES.
AND THIS IS PRETTY FINE.
DON'T YOU AGREE?
- OH, YEAH, FOR SURE.
- NEXT, WHEN I GOT HERE,
I WAS WORRIED ABOUT THEFT.
SO WORKING WITH
SUNRISE P.O.S., WHAT I DID
IS I PUT IN A REALLY
HIGH QUALITY
CLOSED CIRCUIT
TELEVISION SYSTEM.
SO YOU CAN SIT AT HOME
ON YOUR PHONE, WATCH YOUR BAR.
- DEFINITELY GONNA
REDUCE THEFT.
- ABSOLUTELY.
- IT WILL.
- THE FACT THAT I'M ABLE
TO VIEW THE BAR
FROM MY CELL PHONE,
IT GIVES ME PEACE OF MIND.
- EACH BARTENDING STATION HAS
BEEN SET UP AS A MIRROR STATION.
YOUR SODA GUN, YOUR ICE,
ALL OF YOUR LOCATIONS
ARE RIGHT HERE, GUYS,
WITHIN SIX FEET.
IT'S WHAT I CALL
A PIVOT BAR.
NOW I CAN MOVE.
I CAN PIVOT.
AND I CAN WORK IN ONE PLACE
WITHOUT RUNNING BACK AND FORTH.
SO, WE GOTTA
GO SEE THE KITCHEN.
WHEN I GOT HERE,
WE HAD PRODUCTION ISSUES.
AND YOU KNOW WHAT THEY WERE.
YOU WERE RUNNING BACK
AND FORTH TO THE WALK-IN.
SO WE FIXED IT BY GIVING
YOU A NICE REFRIGERATOR
NEXT TO THE FRYER.
THIS CAME TO ME FROM
TORO KITCHEN.
YOU CAN HAVE TWO, THREE
SHELVES OF CHICKEN.
- I LIKE THAT.
- GOOD WORK.
- GREAT. WELL, GUYS,
WE'RE GONNA BE REALLY BUSY.
SO WE GOTTA GO TO WORK.
- THE STAFF FINISHES
LAST-MINUTE PREPARATIONS
FOR THE RE-LAUNCH.
- WELCOME TO WEBER'S
NEW RUM BAR AND GRILL.
- I'LL GET
THE PLANTER'S PUNCH.
- A MAI TAI? SURE.
- THERE YOU GO,
ROCK 'N' ROLL.
COME ON, TYLER.
IT'S NOT A SCIENCE PROJECT, BRO.
IT'S BARTENDING.
GET IN THERE. GO FASTER.
THE DOORS OPENED UP TONIGHT,
THE BAR COLLAPSED.
I MEAN,
TYLER IS [bleep].
- TWO PINEAPPLE
DAIQUIRIS, RIGHT?
- OKAY, REMEMBER,
REAL SIMPLE.
PINEAPPLE, LIME, SIMPLE SYRUP,
PINEAPPLE JUICE.
THAT'S IT.
HURRY UP.
PEOPLE ARE WAITING.
- STILL TRYING TO GET
FAMILIAR WITH THOSE DRINKS.
I KNEW HOW THEY MADE THEM,
PRETTY MUCH
RIGHT TILL THEY
OPENED UP THE DOORS.
AND THEN I JUST WENT--
[explosion noise]
- SO, TYLER JUST
CAN'T DO THIS?
HE CANNOT DO
THE SIMPLEST OF THINGS.
- HE'S JUST NOT MADE
TO BE A BARTENDER.
- I'M PULLING HIM
THE HELL OUT OF THERE.
- I THINK RIGHT NOW
IT'S BEST
IF WE MOVE TYLER
IN A DIFFERENT POSITION.
- TYLER, YOU'RE
A DISORGANIZED MESS.
DO YOU REALIZE THAT?
- I'M SORRY, JON.
- WHAT I WANT YOU TO DO
IS WORK THE FLOOR.
- OKAY.
- OKAY?
- I THINK IT'LL BE GOOD FOR HIM
TO HAVE A PLACE TO START FROM.
FUNDAMENTALS, WORK HARD,
NOT FEEL THE PRESSURE
OF BEING A BARTENDER.
I'M EXCITED TO SEE
WHAT HE CAN DO.
- MAKING THE NEW COCKTAILS
HAS PROVEN TOO MUCH
FOR TYLER TO HANDLE.
BUT NEW BARTENDER
LEILA IS THRIVING.
- ALL RIGHT, WHO'S NEXT?
[laughs]
TONIGHT WAS SUCH A RUSH.
IT WAS REALLY INTENSE.
AND I JUST TRIED TO UTILIZE
AS MUCH OF TOOLS
THAT MIKE GAVE ME AS I COULD
TO DO MY BEST AND WORK FAST.
- LEILA WAS OUR ABSOLUTE
ROCK STAR TONIGHT.
SHE WAS A TEN.
HER RECIPES WERE GREAT.
HER CUSTOMER INTERACTION,
HER CLEANLINESS--
LEILA NAILED IT.
- THIS IS A 12 PIECE JERK.
ARE THESE WINGS DONE?
VAN IS DEFINITELY
BEING EFFICIENT.
AND THE QUALITY
OF THE FOOD IS THERE.
- I ORDERED
THE SPICY CASHEWS.
AND I REALLY LIKED THEM A LOT.
THEY TASTED GREAT.
- I FEEL REAL GOOD
FROM WHERE SHE STARTED
TO WHERE SHE IS
THIS EVENING.
SHE HAS A SOLID FOUNDATION
THAT SHE CAN BUILD UPON.
LOOK LIKE YOU DOING
GREAT, SWEETIE.
YOU LOOK LIKE YOU'RE
ORGANIZED, EFFICIENT.
ARE YOU HAPPY?
- I'M VERY HAPPY.
- EXCELLENT.
- THERE WE GO.
YOU CAN ONLY
TRY YOUR BEST EVERY DAY.
AND SOME DAYS IT WORKS,
SOME DAYS IT DOESN'T.
THAT'S JUST PART OF LIFE.
- YOU ENJOY THE NEW PLACE?
- I LIKE IT, MAN.
- THAT'S COOL. THAT'S COOL.
- VERY NICE.
- IT'S GREAT
TO SEE THAT KERVIN
ISN'T MICROMANAGING
HIS STAFF.
NOW HE KNOWS ALL THE SYSTEMS
ARE IN PLACE TO PREVENT THEFT.
AND HE CAN REALLY ENJOY
BEING WITH HIS CUSTOMERS.
YOU'VE GOT A CONFIDENCE
THAT YOU DIDN'T HAVE BEFORE.
YEAH, I CAN SEE IT.
IT'S NICE TO SEE.
- YES, YES.
JON, THANKS AGAIN.
- YOU RAN YOUR BUTT OFF TONIGHT.
GOOD JOB, BUDDY.
- THANK YOU.
- WHEN I GOT HERE,
WEBER'S HAD NO IDENTITY
AT ALL.
IT COMPETED AGAINST
HOLLYWOOD FOR LIVE MUSIC.
THE ONLY WAY I COULD
RESCUE THIS BAR
WAS TO GIVE IT AN IDENTITY OF
ITS OWN--AND I DID.
IT'S ALL UP TO KERVIN NOW.