1 00:00:00,600 --> 00:00:01,534 - Not making excuses. 2 00:00:01,534 --> 00:00:04,471 I'm just saying it doesn't look that bad. 3 00:00:04,471 --> 00:00:06,272 - What about the roach? 4 00:00:06,272 --> 00:00:08,742 - It's a sewer roach coming up from the sewer 5 00:00:08,742 --> 00:00:11,144 is not-- it's not a cockroach. 6 00:00:11,144 --> 00:00:12,379 They come, but not very often. 7 00:00:15,348 --> 00:00:17,384 NARRATOR: For over 30 years, 8 00:00:17,384 --> 00:00:20,787 Jon Taffer has traveled the country saving hundreds of bars 9 00:00:20,787 --> 00:00:23,156 from failure and ruin. 10 00:00:23,156 --> 00:00:24,657 JON TAFFER: I started rescuing 11 00:00:24,657 --> 00:00:27,327 bars decades ago because they're part 12 00:00:27,327 --> 00:00:28,428 of the backbone of America. 13 00:00:28,428 --> 00:00:29,496 - Let's go. 14 00:00:29,496 --> 00:00:30,363 We're doing it. 15 00:00:30,363 --> 00:00:31,664 We're doing it. 16 00:00:31,664 --> 00:00:34,167 But as the industry continues to explode, 17 00:00:34,167 --> 00:00:39,606 the amount of failing bars is increasing at an alarming rate. 18 00:00:39,606 --> 00:00:42,308 When do I have you say, that's not going to work! 19 00:00:42,308 --> 00:00:45,412 So I'm on a mission to save as many bars as possible 20 00:00:45,412 --> 00:00:48,681 and give worthy owners a second chance at success. 21 00:00:48,681 --> 00:00:50,650 I'm gaining more respect for you by the minute. 22 00:00:50,650 --> 00:00:54,187 NARRATOR: Now, Jon is heading to Tucson, Arizona, 23 00:00:54,187 --> 00:00:57,157 to attempt to rescue High 5 Grille. 24 00:00:57,157 --> 00:01:00,160 - We are determined to raise the bar 25 00:01:00,160 --> 00:01:01,461 and rise to the occasion. 26 00:01:04,697 --> 00:01:10,737 NARRATOR: 2019, former IT project manager, Cathy Whaley, 27 00:01:10,737 --> 00:01:13,773 bought the High 5 Grille with her retirement fund. 28 00:01:13,773 --> 00:01:16,409 - I've always wanted to own my own business, 29 00:01:16,409 --> 00:01:20,413 and I was dating a man at the time that convinced 30 00:01:20,413 --> 00:01:21,881 me that he could run it. 31 00:01:21,881 --> 00:01:25,151 I don't think I probably would have bought a bar if it 32 00:01:25,151 --> 00:01:26,719 wasn't for my ex-boyfriend. 33 00:01:26,719 --> 00:01:28,855 NARRATOR: When her relationship ended, 34 00:01:28,855 --> 00:01:31,591 Cathy was left alone with a business to run 35 00:01:31,591 --> 00:01:33,927 and no experience or knowledge of how to do so. 36 00:01:33,927 --> 00:01:35,695 - Being in this position 37 00:01:35,695 --> 00:01:37,764 is a lot harder than I ever thought it would be. 38 00:01:37,764 --> 00:01:40,366 It's a lot of hours, a lot of work. 39 00:01:40,366 --> 00:01:41,601 I don't know how to fix it. 40 00:01:41,601 --> 00:01:42,435 Restart it. 41 00:01:42,435 --> 00:01:43,603 See what happens. 42 00:01:43,603 --> 00:01:45,472 Right now, we don't have any draft. 43 00:01:45,472 --> 00:01:47,207 We got rid of all of our kegs. 44 00:01:47,207 --> 00:01:51,611 I know books, but I never really ran a bar or a restaurant 45 00:01:51,611 --> 00:01:54,881 before, so I had no idea how much work it would be. 46 00:01:54,881 --> 00:01:56,749 NARRATOR: And her unsupported staff 47 00:01:56,749 --> 00:02:00,620 was left to function without training or supplies. 48 00:02:00,620 --> 00:02:03,590 - All I have is bottled beer on ice. 49 00:02:03,590 --> 00:02:05,859 CATHY WHALEY: The walk-in broke about a month ago, 50 00:02:05,859 --> 00:02:08,194 and I just haven't been able to afford to fix it. 51 00:02:08,194 --> 00:02:09,762 - I'm hoping that y'all can 52 00:02:09,762 --> 00:02:12,799 get some draft beer in here again so we could all be happy. 53 00:02:12,799 --> 00:02:15,435 - A lot of regulars have stopped coming back in. 54 00:02:15,435 --> 00:02:17,704 It makes me want to start looking for another job. 55 00:02:17,704 --> 00:02:19,706 Ever since the walk-in cooler has been down, 56 00:02:19,706 --> 00:02:21,741 we've had issues, obviously, with storing food. 57 00:02:21,741 --> 00:02:22,976 - If they're not moldy, they're good. 58 00:02:22,976 --> 00:02:24,611 - At any given time, there 59 00:02:24,611 --> 00:02:25,912 can be 10, 11, 12 different things that we're out of 60 00:02:25,912 --> 00:02:26,913 stock on. 61 00:02:26,913 --> 00:02:28,781 - 86-ing chicken breast. 62 00:02:28,781 --> 00:02:31,951 - No, we're 86, like 3/4 of our menu right now. 63 00:02:31,951 --> 00:02:32,952 It gets frustrating. 64 00:02:32,952 --> 00:02:35,255 It's embarrassing as a cook. 65 00:02:35,255 --> 00:02:37,657 - The biggest problem with High 5, I think, 66 00:02:37,657 --> 00:02:39,425 is it's just another bar. 67 00:02:39,425 --> 00:02:41,461 There's nothing that makes us stand out from anyone else. 68 00:02:41,461 --> 00:02:42,862 - So the atmosphere, to me, 69 00:02:42,862 --> 00:02:44,697 is very aggressive and outdated. 70 00:02:44,697 --> 00:02:46,266 It's not a good look. 71 00:02:46,266 --> 00:02:47,934 CODY: It looks like Ronald McDonald threw up. 72 00:02:47,934 --> 00:02:49,736 - Yeah, just leave it until the end, 73 00:02:49,736 --> 00:02:50,737 and we'll figure it out later. 74 00:02:50,737 --> 00:02:51,771 - This just doesn't seem 75 00:02:51,771 --> 00:02:53,406 like she's fully here anymore. 76 00:02:53,406 --> 00:02:56,543 I think as more and more things have gone the wrong way, 77 00:02:56,543 --> 00:02:57,911 it's just kind of demoralized her, 78 00:02:57,911 --> 00:03:01,281 and she's let it kind of slip away from her. 79 00:03:01,281 --> 00:03:04,918 NARRATOR: Now, High 5 Grille is losing up to $8,000 80 00:03:04,918 --> 00:03:09,756 a month, with Cathy sinking into almost $350,000 worth of debt. 81 00:03:09,756 --> 00:03:11,824 - Right now, I'm not paying rent, 82 00:03:11,824 --> 00:03:13,393 because if I pay rent, then I won't 83 00:03:13,393 --> 00:03:14,961 be able to pay my employees. 84 00:03:14,961 --> 00:03:17,397 I have no retirement left, and I'm living on credit cards. 85 00:03:17,397 --> 00:03:18,665 I don't know what to do. 86 00:03:18,665 --> 00:03:20,567 - I think Cathy needs that kick in the ass 87 00:03:20,567 --> 00:03:22,535 to get her mindset back on track to try to make 88 00:03:22,535 --> 00:03:24,370 this place successful again. (OFF) CUSTOMER: Nobody here. 89 00:03:24,370 --> 00:03:25,605 You know? 90 00:03:25,605 --> 00:03:27,307 - Everything that I've done in my life, 91 00:03:27,307 --> 00:03:29,976 I've been successful at, so I thought 92 00:03:29,976 --> 00:03:32,845 I could be successful at this, and I'm not. 93 00:03:32,845 --> 00:03:36,282 NARRATOR: With just one month left before closing, 94 00:03:36,282 --> 00:03:39,886 Cathy has decided to pull back the doors, bust open the books, 95 00:03:39,886 --> 00:03:42,021 and make a call for help-- 96 00:03:42,021 --> 00:03:43,556 to Bar Rescue. 97 00:03:57,863 --> 00:04:00,566 - Mia, Jen, always great to be 98 00:04:00,566 --> 00:04:01,667 working with you again. 99 00:04:01,667 --> 00:04:02,868 - Hello, sir. 100 00:04:02,868 --> 00:04:04,503 - We got a real challenge this week. 101 00:04:04,503 --> 00:04:06,471 NARRATOR: For the bar, Jon brings 102 00:04:06,471 --> 00:04:09,608 in Mia Mastroianni, a legendary bartender 103 00:04:09,608 --> 00:04:11,543 at Soho House, Los Angeles. 104 00:04:11,543 --> 00:04:15,347 Mia has served Hollywood elite, while also 105 00:04:15,347 --> 00:04:17,516 creating cocktail menus and programs 106 00:04:17,516 --> 00:04:19,217 for bars across the country. 107 00:04:21,653 --> 00:04:25,357 For the kitchen, Jon brings in chef, Jennifer Murphy, 108 00:04:25,357 --> 00:04:27,993 a 15-year veteran of Las Vegas fine dining, 109 00:04:27,993 --> 00:04:30,662 who has overseen kitchens at the Bellagio, 110 00:04:30,662 --> 00:04:32,965 MGM Grand, and Caesars Palace. 111 00:04:32,965 --> 00:04:37,035 - So this bar is called High 5 Grille. 112 00:04:37,035 --> 00:04:40,973 This bar was opened four years ago by a woman named Cathy. 113 00:04:40,973 --> 00:04:43,275 She was an IT person. 114 00:04:43,275 --> 00:04:45,777 Her boyfriend talked her into opening this bar. 115 00:04:45,777 --> 00:04:46,845 - Oh, great idea. 116 00:04:46,845 --> 00:04:48,647 - So she put her life savings in, 117 00:04:48,647 --> 00:04:50,816 opened the bar, the boyfriend left. 118 00:04:50,816 --> 00:04:51,984 - Oh, my goodness. 119 00:04:51,984 --> 00:04:53,752 - Now, she's stuck running the bar. 120 00:04:53,752 --> 00:04:54,753 Here's the real issue. 121 00:04:54,753 --> 00:04:56,822 She's in debt over $300,000. 122 00:04:56,822 --> 00:04:58,490 She has no more money. 123 00:04:58,490 --> 00:04:59,891 She's done. 124 00:04:59,891 --> 00:05:02,494 If we don't turn this bar around like immediately, 125 00:05:02,494 --> 00:05:03,996 she's not going to make it the next month. 126 00:05:03,996 --> 00:05:05,364 MIA MASTROIANNI: Oh jeez. 127 00:05:05,364 --> 00:05:06,832 - Everything is on the line for her. 128 00:05:06,832 --> 00:05:08,567 Look at this place. 129 00:05:08,567 --> 00:05:11,436 We have a little U-shaped bar in the middle of the room, 130 00:05:11,436 --> 00:05:13,438 and there's the kitchen right to the left of it 131 00:05:13,438 --> 00:05:15,307 with a green curtain. 132 00:05:15,307 --> 00:05:17,042 That separates the kitchen, Jen. 133 00:05:17,042 --> 00:05:19,378 The environment makes no sense. 134 00:05:19,378 --> 00:05:21,346 Then the market area that they're in, 135 00:05:21,346 --> 00:05:23,615 the median household income in this area is about $67,000 136 00:05:23,615 --> 00:05:24,449 a year. 137 00:05:24,449 --> 00:05:25,617 - That's not bad. 138 00:05:25,617 --> 00:05:27,486 - Median for America is now $63,000, 139 00:05:27,486 --> 00:05:29,855 so there is some disposable income in this community, 140 00:05:29,855 --> 00:05:31,056 but look at this place. 141 00:05:31,056 --> 00:05:31,890 MIA MASTROIANNI: It is not represented 142 00:05:31,890 --> 00:05:33,392 in this dining room. 143 00:05:33,392 --> 00:05:35,360 I mean, this almost resembles a cafeteria. 144 00:05:35,360 --> 00:05:36,428 JON TAFFER: It does. 145 00:05:36,428 --> 00:05:37,095 It's awful. 146 00:05:37,095 --> 00:05:39,965 - Oh, how are you? 147 00:05:39,965 --> 00:05:41,066 - Oh. 148 00:05:41,066 --> 00:05:43,535 - There's Cathy, the owner. 149 00:05:43,535 --> 00:05:44,536 There's Thomas. 150 00:05:44,536 --> 00:05:45,570 He's one of the bartenders. 151 00:05:45,570 --> 00:05:47,372 - Happy Tuesday. 152 00:05:47,372 --> 00:05:48,340 It's Tuesday, right? 153 00:05:48,340 --> 00:05:49,574 JON TAFFER: There's Erin. 154 00:05:49,574 --> 00:05:51,810 She's another bartender. 155 00:05:51,810 --> 00:05:53,779 Cody, kitchen manager. 156 00:05:53,779 --> 00:05:54,646 Look at the kitchen. 157 00:05:55,547 --> 00:05:57,582 - Oh, this is bad. 158 00:05:57,582 --> 00:05:59,117 (OFF) JENNIFER MURPHY: It's filthy. 159 00:05:59,117 --> 00:06:01,353 MIA MASTROIANNI: Oh, gosh. 160 00:06:01,353 --> 00:06:02,087 JON TAFFER: Oh. 161 00:06:02,087 --> 00:06:03,455 MIA MASTROIANNI: Oh. 162 00:06:03,455 --> 00:06:04,289 JENNIFER MURPHY: That's just gross. 163 00:06:05,090 --> 00:06:05,991 MIA MASTROIANNI: Everything 164 00:06:05,991 --> 00:06:06,792 is coated with grease. 165 00:06:11,797 --> 00:06:12,597 Oh, woo. 166 00:06:12,597 --> 00:06:13,832 JON TAFFER: There's a cockroach. 167 00:06:13,832 --> 00:06:14,733 MIA MASTROIANNI: That is enormous. 168 00:06:14,733 --> 00:06:16,702 (ON) JENNIFER MURPHY: 169 00:06:16,702 --> 00:06:18,136 Oh, he-- oh. 170 00:06:18,136 --> 00:06:19,504 Oh, my god. 171 00:06:19,504 --> 00:06:20,405 JON TAFFER: Now, he's going to spread 172 00:06:20,405 --> 00:06:21,073 it all over the kitchen. 173 00:06:22,140 --> 00:06:23,775 JENNIFER MURPHY: No way. (OFF) MIA MASTROIANNI: No. 174 00:06:23,775 --> 00:06:25,343 JON TAFFER: He doesn't even know it's there. 175 00:06:26,511 --> 00:06:27,579 (ON) JENNIFER MURPHY: Oh, my god. 176 00:06:27,579 --> 00:06:28,914 - So we're watching 177 00:06:28,914 --> 00:06:31,083 now one of the dirtiest kitchens I think we've 178 00:06:31,083 --> 00:06:32,751 seen in a long, long time now. 179 00:06:32,751 --> 00:06:34,386 - This is absolutely disgusting. 180 00:06:34,386 --> 00:06:36,455 - We have a bucket for that right side, 181 00:06:36,455 --> 00:06:37,723 so the beers can cool down. 182 00:06:37,723 --> 00:06:39,925 - The ice machine is not working. 183 00:06:39,925 --> 00:06:41,960 - Yeah, we can't use any of this. 184 00:06:41,960 --> 00:06:43,428 Too warm in there. 185 00:06:43,428 --> 00:06:44,563 CODY: It's too warm? (OFF) THOMAS: Yeah. 186 00:06:44,563 --> 00:06:45,897 CODY: Damn. 187 00:06:45,897 --> 00:06:50,836 Yeah, go ahead and mark down on the waste log. 188 00:06:50,836 --> 00:06:52,037 [bleep], why did it get so warm? 189 00:06:52,037 --> 00:06:53,972 - So they have this big walk-in 190 00:06:53,972 --> 00:06:54,906 behind the bar. 191 00:06:54,906 --> 00:06:56,508 The cooler doesn't work. 192 00:06:56,508 --> 00:06:58,110 I'm told it's about 85 degrees in there. 193 00:06:58,110 --> 00:06:59,411 - Stop. 194 00:06:59,411 --> 00:07:00,679 - And they have beer in there, 195 00:07:00,679 --> 00:07:01,980 and they have some food product in there. 196 00:07:01,980 --> 00:07:03,415 - Why are they storing stuff in there 197 00:07:03,415 --> 00:07:04,549 if it's 85 degrees. 198 00:07:04,549 --> 00:07:06,485 - Yeah, it's not cold enough. 199 00:07:06,485 --> 00:07:08,620 - Well, I can't have nice things, people. 200 00:07:08,620 --> 00:07:11,156 - Well, one of two things, either Cathy 201 00:07:11,156 --> 00:07:13,859 doesn't care, or Cathy is incredibly ignorant. 202 00:07:13,859 --> 00:07:15,594 If she doesn't care, she's doomed. 203 00:07:15,594 --> 00:07:17,829 She's not going to make it to next month, and it's over. 204 00:07:17,829 --> 00:07:20,732 If she does care, we should be able to teach her. 205 00:07:20,732 --> 00:07:23,568 Here's what I'm going to do, I have two great recon guys 206 00:07:23,568 --> 00:07:24,970 from ESPN Radio. 207 00:07:24,970 --> 00:07:26,738 These guys do remotes in sports bars all the time. 208 00:07:26,738 --> 00:07:28,774 They live in sports bars, so I thought 209 00:07:28,774 --> 00:07:31,042 they were great recon guys to come in, give us 210 00:07:31,042 --> 00:07:32,844 an overall scope of the place. (OFF) MIA MASTROIANNI: Sure. 211 00:07:32,844 --> 00:07:34,146 - I'm going to have them come in, 212 00:07:34,146 --> 00:07:35,914 but I'm not going to let them eat that food. 213 00:07:35,914 --> 00:07:37,949 I'll go in before they eat it, because I think we agree Jen, 214 00:07:37,949 --> 00:07:38,950 they cannot eat that food. 215 00:07:38,950 --> 00:07:40,018 - Absolutely not. 216 00:07:40,018 --> 00:07:40,986 - Where do you want to sit? 217 00:07:40,986 --> 00:07:42,587 Right here? Let's go. 218 00:07:42,587 --> 00:07:43,889 - Are we ready to get some drinks started, guys? 219 00:07:43,889 --> 00:07:45,457 - Yeah. So what do you got on draft? 220 00:07:45,457 --> 00:07:46,858 - We have no draft tonight. 221 00:07:46,858 --> 00:07:47,859 It's just me bottled. 222 00:07:47,859 --> 00:07:49,027 - No draft? 223 00:07:49,027 --> 00:07:50,595 Why not? 224 00:07:50,595 --> 00:07:51,930 - Our walk-in has been down for a little bit, 225 00:07:51,930 --> 00:07:53,131 so we can't serve drafts. 226 00:07:53,131 --> 00:07:53,899 CUSTOMER: How long has it been down? 227 00:07:53,899 --> 00:07:54,800 - A month. 228 00:07:54,800 --> 00:07:55,867 - A month? 229 00:07:55,867 --> 00:07:56,902 - A month. 230 00:07:56,902 --> 00:07:57,869 I'm just the bartender. 231 00:07:57,869 --> 00:07:59,638 JON TAFFER: No draft beer? 232 00:07:59,638 --> 00:08:02,073 That's because of the walk-in issue again. 233 00:08:02,073 --> 00:08:04,042 How is that acceptable to Cathy? 234 00:08:04,042 --> 00:08:06,144 CUSTOMER: You have like a specialty cocktail? 235 00:08:06,144 --> 00:08:07,879 - Prickly pear is pretty good. 236 00:08:07,879 --> 00:08:09,514 I'd say the Caramel White Russian 237 00:08:09,514 --> 00:08:10,782 is also popular if you like-- (ON) CUSTOMER: Yeah. 238 00:08:10,782 --> 00:08:11,817 Can I try the Caramel White Russian? 239 00:08:11,817 --> 00:08:12,984 ERIN: Yeah, of course. 240 00:08:12,984 --> 00:08:14,619 - I'm going to do a Spicy Martini. 241 00:08:14,619 --> 00:08:15,954 CUSTOMER: Yeah, I like that. 242 00:08:21,993 --> 00:08:23,995 - Oh, here we go. 243 00:08:23,995 --> 00:08:25,230 Oh. 244 00:08:25,230 --> 00:08:27,265 This entire glass is cream. 245 00:08:27,265 --> 00:08:28,133 No. 246 00:08:28,133 --> 00:08:30,101 M-mmm. 247 00:08:30,101 --> 00:08:31,136 - Amazing. 248 00:08:31,136 --> 00:08:31,970 Thank you. 249 00:08:34,606 --> 00:08:36,007 Oh, baby. 250 00:08:36,007 --> 00:08:38,143 It's a cup of vermouth. 251 00:08:39,611 --> 00:08:41,146 - I'm going to get the blue cheeseburger 252 00:08:41,146 --> 00:08:42,781 with no mayo. (OFF) ERIN: Absolutely. 253 00:08:42,781 --> 00:08:43,849 How do you want it cooked? 254 00:08:43,849 --> 00:08:45,083 - Medium, please. 255 00:08:45,083 --> 00:08:46,084 - Get it going. 256 00:08:50,222 --> 00:08:51,790 JON TAFFER: Look at that burger. 257 00:08:51,790 --> 00:08:53,058 - Ew! 258 00:08:53,058 --> 00:08:53,959 JENNIFER MURPHY: It's not the right color. 259 00:08:53,959 --> 00:08:55,260 JON TAFFER: Oh, my god. 260 00:08:55,260 --> 00:08:56,895 MIA MASTROIANNI: This kitchen is a disaster. 261 00:08:56,895 --> 00:08:58,296 I'm terrified to see the bar. 262 00:08:58,296 --> 00:09:00,799 - What is he doing? 263 00:09:00,799 --> 00:09:02,868 He's putting a meat thermometer in a hamburger. 264 00:09:02,868 --> 00:09:04,536 I've never seen that in my life, Chef. 265 00:09:04,536 --> 00:09:05,971 - It's pointless. 266 00:09:05,971 --> 00:09:07,806 The bottom of his probe is touching the hot grill. 267 00:09:07,806 --> 00:09:08,773 - The grill, of course. 268 00:09:08,773 --> 00:09:09,808 - So he's not getting 269 00:09:09,808 --> 00:09:10,976 an accurate temperature on it. 270 00:09:10,976 --> 00:09:12,777 JON TAFFER: What's with that cheese? 271 00:09:12,777 --> 00:09:14,312 Oh, is that all dry and hard? 272 00:09:14,312 --> 00:09:16,882 - Yeah, it has a structure. 273 00:09:16,882 --> 00:09:20,051 - Has that cover ever been washed-- 274 00:09:20,051 --> 00:09:21,186 ever? 275 00:09:21,186 --> 00:09:22,821 JON TAFFER: OK, we got some fries. 276 00:09:22,821 --> 00:09:24,856 JENNIFER MURPHY: In that filthy basket, 277 00:09:24,856 --> 00:09:26,324 in that disgusting oil. 278 00:09:26,324 --> 00:09:28,126 - Even I know that oil 279 00:09:28,126 --> 00:09:29,294 is not the right color. 280 00:09:29,294 --> 00:09:30,996 - There's nothing about this place 281 00:09:30,996 --> 00:09:31,930 that isn't disgusting. 282 00:09:31,930 --> 00:09:34,165 - Right. 283 00:09:34,165 --> 00:09:35,867 JON TAFFER: This is unbelievable. 284 00:09:35,867 --> 00:09:37,102 This should be shut down. 285 00:09:37,102 --> 00:09:38,737 This should not be operating this way. 286 00:09:38,737 --> 00:09:40,672 Chef, can we let a customer eat that? 287 00:09:40,672 --> 00:09:42,073 JENNIFER MURPHY: Absolutely not. 288 00:09:42,073 --> 00:09:43,074 MIA MASTROIANNI: They're going to make people sick. 289 00:09:43,074 --> 00:09:43,975 - We have to go in there. 290 00:09:43,975 --> 00:09:44,843 - We do. Let's do it. 291 00:09:44,843 --> 00:09:45,577 We'll see you later. 292 00:09:45,577 --> 00:09:46,711 - All right. 293 00:09:46,711 --> 00:09:48,346 Good luck. 294 00:09:48,346 --> 00:09:50,015 CUSTOMER: What are you drinking? 295 00:09:50,015 --> 00:09:51,917 - This is the Caramel White Russian. 296 00:09:51,917 --> 00:09:54,286 - Why would you order a Caramel White Russian? 297 00:10:02,727 --> 00:10:03,828 - Howdy. How are you, sir? 298 00:10:03,828 --> 00:10:05,797 - I want to see your meat, guys. 299 00:10:05,797 --> 00:10:06,798 - Yes, sir. 300 00:10:06,798 --> 00:10:08,300 - Take a look, Jen. 301 00:10:08,300 --> 00:10:11,169 - Jon, I mean, even on the inside, 302 00:10:11,169 --> 00:10:12,904 it's all the way through. 303 00:10:12,904 --> 00:10:13,838 When were these made? 304 00:10:13,838 --> 00:10:15,106 - Ah. 305 00:10:15,106 --> 00:10:17,175 - Does this look good to you? 306 00:10:17,175 --> 00:10:19,210 Would you want to eat that? (ON) CODY: Personally, no, sir. 307 00:10:19,210 --> 00:10:20,245 - But you're serving it to people. 308 00:10:20,245 --> 00:10:21,212 Where's Cathy? 309 00:10:21,212 --> 00:10:22,047 Cathy! 310 00:10:24,249 --> 00:10:25,083 Hello, I'm Jon. 311 00:10:25,083 --> 00:10:26,084 - Hi. 312 00:10:26,084 --> 00:10:27,686 - I'm here to save you. 313 00:10:27,686 --> 00:10:30,055 This is Jen, one of the best chefs in America, 314 00:10:30,055 --> 00:10:31,323 has worked with me a long time. 315 00:10:31,323 --> 00:10:33,892 We're outside watching them cook burgers. 316 00:10:33,892 --> 00:10:36,361 Those burgers are going to go to your guests right now. 317 00:10:36,361 --> 00:10:37,729 Look at this. 318 00:10:37,729 --> 00:10:39,798 This is what you're serving people? 319 00:10:39,798 --> 00:10:42,033 What the hell is wrong with you guys? 320 00:10:42,033 --> 00:10:44,202 Would you eat it? 321 00:10:44,202 --> 00:10:46,037 What else do we have going on here, guys? 322 00:10:46,037 --> 00:10:47,005 JENNIFER MURPHY: Check this out. 323 00:10:47,005 --> 00:10:48,073 CATHY WHALEY: Yeah. 324 00:10:48,073 --> 00:10:49,140 JENNIFER MURPHY: Not acceptable. 325 00:10:49,140 --> 00:10:50,141 - What else do we have, Jen? 326 00:10:50,141 --> 00:10:51,676 - We have brown lettuce. 327 00:10:51,676 --> 00:10:53,044 - We don't have a walk-in to hold anything. 328 00:10:53,044 --> 00:10:54,713 Everything has been frozen. 329 00:10:54,713 --> 00:10:56,147 When I pull it out and defrost, it just crumbles apart. 330 00:10:56,147 --> 00:10:58,383 JON TAFFER: It shouldn't be frozen. 331 00:10:58,383 --> 00:10:59,918 Well, come on, guys, does anybody 332 00:10:59,918 --> 00:11:00,919 know what they're doing? 333 00:11:00,919 --> 00:11:01,820 Does anyone? 334 00:11:01,820 --> 00:11:03,254 You're serving people! 335 00:11:03,254 --> 00:11:05,690 You're going to kill somebody! 336 00:11:05,690 --> 00:11:06,992 Should you be in a food business? 337 00:11:06,992 --> 00:11:08,159 JENNIFER MURPHY: Not with that food. 338 00:11:08,159 --> 00:11:09,861 - Here's the one that really got me. 339 00:11:09,861 --> 00:11:10,996 Where is it? 340 00:11:10,996 --> 00:11:13,198 As you're cooking, that cockroach 341 00:11:13,198 --> 00:11:14,733 is walking across the floor. 342 00:11:14,733 --> 00:11:17,369 Guys, this place is disgusting. 343 00:11:17,369 --> 00:11:19,838 The Health Department should shut you down. 344 00:11:19,838 --> 00:11:22,774 You shouldn't be serving food to anybody! 345 00:11:22,774 --> 00:11:23,842 I want to see you walk-in. 346 00:11:23,842 --> 00:11:24,776 Where's your walk-in? 347 00:11:24,776 --> 00:11:26,678 - It's not working. 348 00:11:26,678 --> 00:11:28,279 This walk-in hasn't worked for a month. 349 00:11:28,279 --> 00:11:30,115 - But you have food in here. 350 00:11:32,417 --> 00:11:34,019 Would you want to eat those? 351 00:11:34,019 --> 00:11:36,054 CATHY WHALEY: That should have been thrown away. 352 00:11:36,054 --> 00:11:39,124 - Guys, I need you to shut this place down. 353 00:11:39,124 --> 00:11:42,093 They need to throw everything away in this kitchen, 354 00:11:42,093 --> 00:11:44,896 every [bleep] thing in here! 355 00:11:44,896 --> 00:11:48,900 It's a shameful embarrassment, and it's on you. 356 00:11:48,900 --> 00:11:51,269 How dare you do this to your customers, 357 00:11:51,269 --> 00:11:53,405 people who entrusted you! 358 00:11:53,405 --> 00:11:54,272 How dare you? 359 00:12:01,821 --> 00:12:03,356 people who entrusted you! 360 00:12:03,356 --> 00:12:06,359 How dare you? 361 00:12:06,359 --> 00:12:10,030 If you're willing to do this, I'm not sure I can help you. 362 00:12:10,030 --> 00:12:11,364 Because you're one of two things, 363 00:12:11,364 --> 00:12:13,833 Cathy, either you're incredibly ignorant, 364 00:12:13,833 --> 00:12:15,201 or you're incredibly lazy. 365 00:12:15,201 --> 00:12:16,703 - I'm not lazy. 366 00:12:16,703 --> 00:12:18,805 - How long have you been running this place? 367 00:12:18,805 --> 00:12:20,140 - Almost five years. 368 00:12:20,140 --> 00:12:21,274 - Five years. 369 00:12:21,274 --> 00:12:23,043 You don't know this isn't edible? 370 00:12:23,043 --> 00:12:24,711 Five years, you don't know that. 371 00:12:24,711 --> 00:12:26,279 What the hell have you done in five 372 00:12:26,279 --> 00:12:29,182 years other than lose $300,000, because you 373 00:12:29,182 --> 00:12:30,350 don't know anything? 374 00:12:30,350 --> 00:12:32,686 And it's not just back here. 375 00:12:32,686 --> 00:12:34,854 The bar is a total mess too. 376 00:12:34,854 --> 00:12:37,023 You guys weren't trained, I don't blame you, 377 00:12:37,023 --> 00:12:39,392 but this has to change right away. 378 00:12:39,392 --> 00:12:41,995 Throw everything away, and clean this kitchen, 379 00:12:41,995 --> 00:12:46,900 and then maybe Jen will come back and train you guys. 380 00:12:46,900 --> 00:12:47,767 That's the deal. 381 00:12:47,767 --> 00:12:49,002 You got this, Cathy? 382 00:12:49,002 --> 00:12:51,271 If not, I might just walk out of here. 383 00:12:56,109 --> 00:12:59,279 Don't eat anything, folks. 384 00:12:59,279 --> 00:13:01,314 - He made me look like an idiot, 385 00:13:01,314 --> 00:13:03,016 and I'm not that much of an idiot. 386 00:13:03,016 --> 00:13:05,952 My cooks are supposed to know when to throw 387 00:13:05,952 --> 00:13:07,854 the brown guacamole away. 388 00:13:07,854 --> 00:13:10,924 I just haven't been in the kitchen. 389 00:13:26,773 --> 00:13:28,808 CODY: I'm hoping that we're 390 00:13:28,808 --> 00:13:30,076 not getting yelled at again. 391 00:13:30,076 --> 00:13:31,211 - Yeah. 392 00:13:31,211 --> 00:13:32,946 I'm not feeling that great today. 393 00:13:32,946 --> 00:13:35,382 I thought yesterday went really bad. 394 00:13:35,382 --> 00:13:38,451 Yeah, I mean, we got most of the cleaning done last night, 395 00:13:38,451 --> 00:13:40,186 so we shouldn't have to worry about that. 396 00:13:40,186 --> 00:13:44,157 We just concentrate on customers and teamwork and make sure 397 00:13:44,157 --> 00:13:46,860 everything goes smoothly. 398 00:13:46,860 --> 00:13:48,828 We did cleaning last night. 399 00:13:48,828 --> 00:13:52,999 We were here for a long time, so I hope that things 400 00:13:52,999 --> 00:13:53,967 will be better today. 401 00:13:55,402 --> 00:13:59,539 - Scrubbed it out and soaked and good to go. 402 00:13:59,539 --> 00:14:00,940 We're all here till the end. 403 00:14:00,940 --> 00:14:02,776 We're all here till the end. 404 00:14:02,776 --> 00:14:04,044 - Hey, everybody. 405 00:14:04,044 --> 00:14:05,111 - Hey, Jon. 406 00:14:05,111 --> 00:14:06,413 - I really don't 407 00:14:06,413 --> 00:14:07,881 know what to expect from Jon. 408 00:14:07,881 --> 00:14:09,416 - Cathy, I'd like to talk 409 00:14:09,416 --> 00:14:11,985 to you a little bit before we talk to everybody, OK. 410 00:14:11,985 --> 00:14:13,987 Guys, give us a little space, if you don't mind. 411 00:14:13,987 --> 00:14:16,790 - Sure. 412 00:14:16,790 --> 00:14:20,160 - I hope he doesn't yell some more. 413 00:14:20,160 --> 00:14:22,529 - Last night was pretty intense for you, 414 00:14:22,529 --> 00:14:23,363 I would imagine. 415 00:14:23,363 --> 00:14:24,864 - Yeah, very. 416 00:14:24,864 --> 00:14:26,833 - I want to look you in the eyes 417 00:14:26,833 --> 00:14:28,268 and try to understand what happened 418 00:14:28,268 --> 00:14:30,570 here so I can really help you. 419 00:14:30,570 --> 00:14:33,106 So you opened this bar four years ago, five years ago? 420 00:14:33,106 --> 00:14:34,574 - It will be almost-- 421 00:14:34,574 --> 00:14:36,276 it's almost five years. (ON) JON TAFFER: Gotcha. 422 00:14:36,276 --> 00:14:38,178 So you had never done anything like this before. 423 00:14:38,178 --> 00:14:39,212 - No. 424 00:14:39,212 --> 00:14:41,114 - Well, why did you open it? 425 00:14:41,114 --> 00:14:43,817 - I wanted to be a business owner, 426 00:14:43,817 --> 00:14:46,986 and the guy I was with at the time 427 00:14:46,986 --> 00:14:48,421 told me that he could run it. 428 00:14:48,421 --> 00:14:51,958 - So based upon his advice and your desires, 429 00:14:51,958 --> 00:14:53,493 you wound up opening the bar? (ON) CATHY WHALEY: Right. 430 00:14:53,493 --> 00:14:54,360 - Is he still around? 431 00:14:54,360 --> 00:14:55,428 - No. 432 00:14:55,428 --> 00:14:56,563 - So you got stuck with the bar? 433 00:14:56,563 --> 00:14:57,564 - Yep. 434 00:14:57,564 --> 00:14:58,465 - When did that happen? 435 00:14:58,465 --> 00:14:59,599 How many years ago? 436 00:14:59,599 --> 00:15:01,334 - He was only here for nine months. 437 00:15:01,334 --> 00:15:03,136 - So you've been dealing with this 438 00:15:03,136 --> 00:15:04,437 for four years on your own. 439 00:15:04,437 --> 00:15:05,905 - Yep. 440 00:15:05,905 --> 00:15:08,141 - How much money have you put into this? 441 00:15:08,141 --> 00:15:10,944 - I'm in debt $350,000. 442 00:15:10,944 --> 00:15:11,878 - Debt. 443 00:15:11,878 --> 00:15:13,146 - M-hm. 444 00:15:13,146 --> 00:15:15,348 - How much money do you have to continue? 445 00:15:15,348 --> 00:15:17,083 - None (ON) JON TAFFER: None. 446 00:15:17,083 --> 00:15:17,984 So this is it. 447 00:15:17,984 --> 00:15:19,385 - M-hm. 448 00:15:19,385 --> 00:15:21,554 - Do you have any family here in town? 449 00:15:21,554 --> 00:15:22,856 - Yeah, my mother. 450 00:15:22,856 --> 00:15:23,923 - Your mom. 451 00:15:23,923 --> 00:15:25,992 So is she a support for you? 452 00:15:25,992 --> 00:15:27,260 - Yeah, she is. 453 00:15:27,260 --> 00:15:29,562 - This is not easy to go through alone. 454 00:15:29,562 --> 00:15:31,097 There's a lot of pressure in this. 455 00:15:31,097 --> 00:15:32,499 I understand that. 456 00:15:32,499 --> 00:15:34,501 So I'm going to come at you pretty aggressively 457 00:15:34,501 --> 00:15:37,570 the next few days to teach you everything that I can. 458 00:15:37,570 --> 00:15:39,172 I want you to remember something. 459 00:15:39,172 --> 00:15:42,075 I'm not fighting with you, I'm fighting for you. 460 00:15:42,075 --> 00:15:43,510 OK? (ON) CATHY WHALEY: OK. 461 00:15:43,510 --> 00:15:45,178 - OK, let's go to work. 462 00:15:45,178 --> 00:15:46,179 - OK. 463 00:15:46,179 --> 00:15:47,180 - All right, everybody, 464 00:15:47,180 --> 00:15:48,181 let's get together here. 465 00:15:54,521 --> 00:15:57,423 These two are warriors to me. 466 00:15:57,423 --> 00:15:59,959 Jen has not only run restaurants-- 467 00:15:59,959 --> 00:16:02,428 how many restaurants have you supervised at the same time? 468 00:16:02,428 --> 00:16:03,463 - 14. 469 00:16:03,463 --> 00:16:05,031 - 14. 470 00:16:05,031 --> 00:16:07,133 This is a great chef. 471 00:16:07,133 --> 00:16:09,936 Cathy understands systems, procedures, 472 00:16:09,936 --> 00:16:12,438 how to make the business work for you, 473 00:16:12,438 --> 00:16:16,109 because she can't be in 14 of them at the same time, can she? 474 00:16:16,109 --> 00:16:19,345 So she has to put the systems in to make them successful. 475 00:16:19,345 --> 00:16:21,181 That's why I have Jen here. 476 00:16:21,181 --> 00:16:23,449 Mia Mastroianni has been-- we've been working together 477 00:16:23,449 --> 00:16:24,584 probably about 10 years now. 478 00:16:24,584 --> 00:16:26,286 - Yeah, I think so. 479 00:16:26,286 --> 00:16:28,555 - And Mia also, unbelievable bartender. 480 00:16:28,555 --> 00:16:30,623 One of the fastest I've ever seen in the country. 481 00:16:30,623 --> 00:16:35,128 Won speedwell competitions, but Mia has a great sensitivity. 482 00:16:35,128 --> 00:16:37,630 She knows how to create cocktail programs that women are 483 00:16:37,630 --> 00:16:40,366 comfortable with, that a wife looks at her husband and says, 484 00:16:40,366 --> 00:16:43,603 yeah, take me to that bar that has sports. 485 00:16:43,603 --> 00:16:44,971 What's your name? (ON) THOMAS: Thomas. 486 00:16:44,971 --> 00:16:46,539 - Thomas, nice to meet you. 487 00:16:46,539 --> 00:16:48,074 How long have you been here? 488 00:16:48,074 --> 00:16:49,609 - Just over 2 years, about 2 and 1/2 years. 489 00:16:49,609 --> 00:16:52,145 - How come you think we're failing, Thomas? 490 00:16:52,145 --> 00:16:54,681 - I think as things have progressed 491 00:16:54,681 --> 00:16:57,000 and things started failing behind the bar 492 00:16:57,000 --> 00:16:57,183 and things started failing behind the bar 493 00:16:57,183 --> 00:17:00,253 and in the kitchen that we all kind of started checking out 494 00:17:00,253 --> 00:17:03,656 a little bit and not really keeping our focus 495 00:17:03,656 --> 00:17:05,391 on what the ultimate goal was, which was 496 00:17:05,391 --> 00:17:06,593 to make this place successful. 497 00:17:06,593 --> 00:17:08,394 - The place is a shit hole. 498 00:17:08,394 --> 00:17:09,596 You agree? (ON) THOMAS: Yeah. 499 00:17:09,596 --> 00:17:10,530 It's gotten bad, yeah. 500 00:17:10,530 --> 00:17:11,664 - Yeah, really bad. 501 00:17:11,664 --> 00:17:13,066 Cody, how long have you been here? 502 00:17:13,066 --> 00:17:14,500 - I've been here about a year and a half, 503 00:17:14,500 --> 00:17:16,135 a little a year and a half. (ON) JON TAFFER: Yeah. 504 00:17:16,135 --> 00:17:17,704 I was pretty rough last night. (ON) CODY: Yes, sir. 505 00:17:17,704 --> 00:17:20,073 - But I respect you for standing here. 506 00:17:20,073 --> 00:17:21,674 Let's fix this together, OK? (OFF) CODY: Yeah, of course. 507 00:17:21,674 --> 00:17:23,076 I appreciate it. 508 00:17:23,076 --> 00:17:24,344 - What did you see last night, Chef? 509 00:17:24,344 --> 00:17:26,412 - The level of neglect was unbelievable. 510 00:17:26,412 --> 00:17:29,249 As food and beverage operators, you have an obligation 511 00:17:29,249 --> 00:17:31,217 to serve your guests safely, and you 512 00:17:31,217 --> 00:17:33,753 served meat that was no good. 513 00:17:33,753 --> 00:17:35,154 And you knew it, right? 514 00:17:35,154 --> 00:17:36,155 - Yes ma'am. 515 00:17:36,155 --> 00:17:38,191 - Where's your integrity? 516 00:17:38,191 --> 00:17:39,692 - I don't have a walk-in. 517 00:17:39,692 --> 00:17:41,227 I know I can't keep nothing fresh. 518 00:17:41,227 --> 00:17:42,462 I can't keep nothing going. 519 00:17:42,462 --> 00:17:44,197 Like, everything is going bad before I 520 00:17:44,197 --> 00:17:46,532 can get it out, get it even prepped and out the window. 521 00:17:46,532 --> 00:17:48,635 - So we shouldn't be selling it then. 522 00:17:48,635 --> 00:17:50,103 Right, Cody? 523 00:17:50,103 --> 00:17:51,471 If we can't be safe, then we can't do it. 524 00:17:51,471 --> 00:17:52,538 - Yes, sir. I completely agree. 525 00:17:52,538 --> 00:17:54,240 - Yeah. 526 00:17:54,240 --> 00:17:57,343 I mean, everything here has a feeling of filth to it. 527 00:17:57,343 --> 00:17:59,212 There's not one surface in this room that 528 00:17:59,212 --> 00:18:01,748 doesn't seem disgusting to me, in the kitchen 529 00:18:01,748 --> 00:18:03,016 or behind the bar. 530 00:18:03,016 --> 00:18:04,617 And Cathy, that's on you. 531 00:18:04,617 --> 00:18:06,386 This is your business. 532 00:18:06,386 --> 00:18:09,756 You need to walk in and see these things and react to them. 533 00:18:09,756 --> 00:18:11,391 Hi, what's your name? (ON) PATRICIA: Patricia. 534 00:18:11,391 --> 00:18:12,792 JON TAFFER: Patricia, how long have you been here? 535 00:18:12,792 --> 00:18:14,627 - Just almost a year. 536 00:18:14,627 --> 00:18:16,429 - Almost a year? 537 00:18:16,429 --> 00:18:19,198 Was the last place you worked at a little cleaner, not as clean? 538 00:18:19,198 --> 00:18:20,633 - Probably. (ON) JON TAFFER: Probably. 539 00:18:20,633 --> 00:18:22,135 Was it a little more organized? (ON) PATRICIA: Yeah. 540 00:18:22,135 --> 00:18:23,703 - Yeah. 541 00:18:23,703 --> 00:18:25,438 Pretty disorganized, pretty filthy environment, isn't it? 542 00:18:25,438 --> 00:18:26,306 - Yeah. 543 00:18:26,306 --> 00:18:27,473 - Yeah. 544 00:18:27,473 --> 00:18:28,508 Erin, how long have you been here? 545 00:18:28,508 --> 00:18:29,375 - 2 and 1/2 years. 546 00:18:29,375 --> 00:18:30,243 - 2 and 1/2 years. 547 00:18:30,243 --> 00:18:31,377 Is what I'm saying fair? 548 00:18:31,377 --> 00:18:32,278 - Very fair. 549 00:18:32,278 --> 00:18:34,080 - Yeah. 550 00:18:34,080 --> 00:18:38,751 If you don't care enough to look and clean it, why should they? 551 00:18:38,751 --> 00:18:39,585 Fair? 552 00:18:39,585 --> 00:18:40,787 - Very fair. 553 00:18:40,787 --> 00:18:43,156 - So let me explain how dire this 554 00:18:43,156 --> 00:18:44,457 is so you guys understand it. 555 00:18:44,457 --> 00:18:45,758 You're in debt, how much, Cath? 556 00:18:45,758 --> 00:18:46,726 They need to hear this? 557 00:18:46,726 --> 00:18:50,263 - $350,000. 558 00:18:50,263 --> 00:18:54,767 - $350,000. 559 00:18:54,767 --> 00:18:57,770 If we don't turn this around quickly, she's done. 560 00:19:03,668 --> 00:19:04,703 she's done. 561 00:19:04,703 --> 00:19:06,505 So we have to change, don't we? 562 00:19:06,505 --> 00:19:09,141 And we need to create integrity here, 563 00:19:09,141 --> 00:19:11,076 where you have integrity as a chef, 564 00:19:11,076 --> 00:19:13,445 you have integrity as an owner, and all of us 565 00:19:13,445 --> 00:19:15,113 are proud of what we do. 566 00:19:15,113 --> 00:19:16,781 There's no pride in this room. 567 00:19:16,781 --> 00:19:18,583 None. 568 00:19:18,583 --> 00:19:21,353 Well, the first thing we need to do is be professional, correct? 569 00:19:21,353 --> 00:19:22,621 OK. 570 00:19:22,621 --> 00:19:24,289 First thing to do when I'm professional 571 00:19:24,289 --> 00:19:28,160 is to get a shower curtain off the frickin' kitchen. 572 00:19:28,160 --> 00:19:31,263 Look at this, guys. 573 00:19:31,263 --> 00:19:32,631 Really? 574 00:19:32,631 --> 00:19:36,168 The days of making decisions-- like the walls, 575 00:19:36,168 --> 00:19:38,236 like the shower curtain, like the kitchen, 576 00:19:38,236 --> 00:19:41,439 Cathy, that has to end today! 577 00:19:41,439 --> 00:19:43,175 Right? (ON) CATHY WHALEY: Yes. 578 00:19:43,175 --> 00:19:44,309 - OK, let's go to work, guys. 579 00:19:44,309 --> 00:19:45,443 We got a lot of work to do. 580 00:19:52,417 --> 00:19:53,251 MIA MASTROIANNI: Hey, team. 581 00:19:53,251 --> 00:19:54,085 ALL: Hello. 582 00:19:54,853 --> 00:19:55,854 THOMAS: How are you doing? 583 00:19:55,854 --> 00:19:56,688 - How are you guys doing? 584 00:19:56,688 --> 00:19:57,522 - Great. 585 00:19:57,522 --> 00:19:59,424 - Erin. Hi, Honey. 586 00:19:59,424 --> 00:20:00,358 - Hi. 587 00:20:00,358 --> 00:20:01,793 - So last night, Jon 588 00:20:01,793 --> 00:20:03,595 had some friends come in to do recon, 589 00:20:03,595 --> 00:20:05,797 and they ordered a White Russian. 590 00:20:05,797 --> 00:20:08,266 I would love for you to join me back here 591 00:20:08,266 --> 00:20:10,402 and make me what you made for them last night. 592 00:20:10,402 --> 00:20:11,236 - OK. 593 00:20:11,236 --> 00:20:12,537 - Since I didn't 594 00:20:12,537 --> 00:20:14,172 get to see a lot behind the bar last night, 595 00:20:14,172 --> 00:20:15,774 I'm very anxious to get back there 596 00:20:15,774 --> 00:20:20,178 today and assess the bar staff to see where their skills lie. 597 00:20:20,178 --> 00:20:21,713 Were you jiggering last night? (ON) ERIN: I was. 598 00:20:21,713 --> 00:20:23,481 - All right. 599 00:20:23,481 --> 00:20:25,750 From there, I'll be able to figure out what we need to do 600 00:20:25,750 --> 00:20:29,287 to train them moving forward. 601 00:20:29,287 --> 00:20:30,555 - Ta-da. 602 00:20:30,555 --> 00:20:31,856 - Ta-da. 603 00:20:31,856 --> 00:20:33,425 OK. 604 00:20:33,425 --> 00:20:36,394 You started by putting ice in your glass. 605 00:20:36,394 --> 00:20:37,829 We don't do that. 606 00:20:37,829 --> 00:20:39,331 And the reason why we don't do that is when you're 607 00:20:39,331 --> 00:20:41,366 pouring warmer liquid over ice, it 608 00:20:41,366 --> 00:20:43,268 already starts to water down. 609 00:20:43,268 --> 00:20:45,270 So when you're building a cocktail in the glass, 610 00:20:45,270 --> 00:20:49,641 so we're going to do 2 ounces of our caramel vodka-- 611 00:20:49,641 --> 00:20:52,577 1, 2, 3, 4, 5, 6, 7, 8. 612 00:20:52,577 --> 00:20:54,779 1 ounce of our coffee liqueur-- 613 00:20:54,779 --> 00:20:57,382 1, 2, 3, 4. 614 00:20:57,382 --> 00:20:59,751 We add our ice. 615 00:20:59,751 --> 00:21:04,856 All we need to do with the heavy cream is 1/2 an ounce-- 616 00:21:04,856 --> 00:21:05,890 1, 2. 617 00:21:05,890 --> 00:21:07,525 Great. 618 00:21:07,525 --> 00:21:09,761 The thing with heavy cream, we're going to shake it. 619 00:21:09,761 --> 00:21:11,263 Don't need ice. 620 00:21:11,263 --> 00:21:13,565 We're just going to give it a little whip. 621 00:21:13,565 --> 00:21:16,801 Float it across the top. 622 00:21:16,801 --> 00:21:18,603 Taste both. 623 00:21:22,240 --> 00:21:23,708 OK, don't be shy. What are we getting? 624 00:21:23,708 --> 00:21:25,410 - It definitely has a much more complex flavor 625 00:21:25,410 --> 00:21:26,511 on that with the caramel. 626 00:21:26,511 --> 00:21:27,912 - So we have a lot of work 627 00:21:27,912 --> 00:21:29,581 to do in preparation for tonight. 628 00:21:29,581 --> 00:21:31,683 Gonna really focus on our pour counts. 629 00:21:31,683 --> 00:21:33,685 We're going to focus on balanced cocktails 630 00:21:33,685 --> 00:21:35,320 going out behind the bar tonight. 631 00:21:35,320 --> 00:21:37,422 It's going to be really busy, so let's get to work. 632 00:21:37,422 --> 00:21:39,724 - Jon laid into you guys pretty good. 633 00:21:39,724 --> 00:21:40,725 - Yes, ma'am. (ON) CATHY WHALEY: Yeah, he did. 634 00:21:40,725 --> 00:21:42,427 - Here's the thing, Jon 635 00:21:42,427 --> 00:21:43,895 and I are both professionals, and when 636 00:21:43,895 --> 00:21:46,698 we see that level of neglect and carelessness, 637 00:21:46,698 --> 00:21:48,233 we take it personal. 638 00:21:48,233 --> 00:21:49,768 Before we move forward with saving this bar, 639 00:21:49,768 --> 00:21:52,470 we demanded that they throw away everything, all the food 640 00:21:52,470 --> 00:21:54,205 product in that kitchen, because we just 641 00:21:54,205 --> 00:21:56,875 did not feel safe about it. 642 00:21:56,875 --> 00:21:58,777 For today's training, I want to gauge 643 00:21:58,777 --> 00:22:00,278 where Cody's skill set is at. 644 00:22:00,278 --> 00:22:01,813 So I'm going to have him make me a burger, 645 00:22:01,813 --> 00:22:03,448 just to see how he does. 646 00:22:03,448 --> 00:22:05,917 You just cross-contaminated everything 647 00:22:05,917 --> 00:22:08,219 you touch because you handled that raw patty. 648 00:22:08,219 --> 00:22:09,254 - Yes, ma'am. OK, I didn't think about that. 649 00:22:09,254 --> 00:22:10,221 Sorry about that. 650 00:22:10,221 --> 00:22:11,623 - Cross contaminating 651 00:22:11,623 --> 00:22:13,858 his hands with raw meat and touching a fresh bun, 652 00:22:13,858 --> 00:22:15,260 that's a big no, no. 653 00:22:15,260 --> 00:22:16,561 So you say this is a medium. 654 00:22:16,561 --> 00:22:18,430 It's pretty much medium rare in the middle. 655 00:22:18,430 --> 00:22:20,231 We're going to show Cody the fundamentals. 656 00:22:20,231 --> 00:22:22,901 We place our patty in the oil. 657 00:22:22,901 --> 00:22:25,370 Because I'm not confident in his skill set just yet. 658 00:22:25,370 --> 00:22:26,905 We're going to address those food safety 659 00:22:26,905 --> 00:22:29,007 issues and the basic skill set. 660 00:22:29,007 --> 00:22:31,509 We will lightly butter that bun and place it 661 00:22:31,509 --> 00:22:33,912 on a part of the grill that's not too hot, right, because we 662 00:22:33,912 --> 00:22:36,848 want it nice and golden brown. 663 00:22:36,848 --> 00:22:39,250 We want to get the food out in an expedited manner. 664 00:22:39,250 --> 00:22:41,519 We're going to drop the french fries. 665 00:22:41,519 --> 00:22:46,024 My bun is nice and toasted, so I will put that in my basket. 666 00:22:46,024 --> 00:22:48,760 Then I have a jalapeno ranch that we're going to put 667 00:22:48,760 --> 00:22:50,595 on both sides of the bun. 668 00:22:50,595 --> 00:22:53,665 I have some roasted pasilla and Anaheim chilies. 669 00:22:53,665 --> 00:22:58,670 I'm going to take about 1 ounce, and I'm just going to warm 670 00:22:58,670 --> 00:23:00,038 it up right beside my burger. 671 00:23:00,038 --> 00:23:01,673 I have some Monterey Jack cheese. 672 00:23:01,673 --> 00:23:05,477 What I'm looking for is to create a little texture. 673 00:23:05,477 --> 00:23:08,046 My burger is ready. 674 00:23:08,046 --> 00:23:11,816 That's going to get landed right on top instead of just 675 00:23:11,816 --> 00:23:14,686 the regular, boring tomato and onion, our pico de gallo. 676 00:23:14,686 --> 00:23:16,921 That complements all the flavors we have going on here, 677 00:23:16,921 --> 00:23:18,690 so there's your green chili burger, guys. 678 00:23:18,690 --> 00:23:19,991 It's really simple, really easy. 679 00:23:19,991 --> 00:23:21,593 - That burger that she made 680 00:23:21,593 --> 00:23:22,927 today is definitely next level. 681 00:23:22,927 --> 00:23:24,829 I mean, she brings out different flavors, 682 00:23:24,829 --> 00:23:26,664 so many different ideas. 683 00:23:26,664 --> 00:23:28,299 That's delicious. It was interesting. 684 00:23:28,299 --> 00:23:29,868 It was definitely informative. 685 00:23:29,868 --> 00:23:31,536 Hopefully, we can keep up with it and knock it out tonight. 686 00:23:31,536 --> 00:23:33,037 - tonight is stress test, 687 00:23:33,037 --> 00:23:34,506 and it will be stressful. 688 00:23:34,506 --> 00:23:36,040 Cathy, I want you topping in the kitchen. 689 00:23:36,040 --> 00:23:37,709 I want you checking on Cody. 690 00:23:37,709 --> 00:23:39,444 - I'm a little anxious. 691 00:23:39,444 --> 00:23:41,613 I think we'll do OK, but I know everybody 692 00:23:41,613 --> 00:23:43,581 is going to come in all at once, so it's going to be tough. 693 00:23:43,581 --> 00:23:44,783 - We're going to go through it 694 00:23:44,783 --> 00:23:46,317 again and again and again. 695 00:23:46,317 --> 00:23:47,786 Drill into it until it becomes second nature. 696 00:23:55,427 --> 00:23:58,863 - All right, here we go. 697 00:23:58,863 --> 00:23:59,000 - Welcome to the High 5 Grille. 698 00:23:59,000 --> 00:24:00,865 - Welcome to the High 5 Grille. 699 00:24:00,865 --> 00:24:01,699 Come on in. 700 00:24:04,102 --> 00:24:04,936 Go ahead. 701 00:24:04,936 --> 00:24:06,070 Sit anywhere. 702 00:24:06,070 --> 00:24:07,705 - How are you guys doing today? 703 00:24:07,705 --> 00:24:08,540 CUSTOMER: Good. How are you? 704 00:24:08,540 --> 00:24:09,507 - Good. 705 00:24:09,507 --> 00:24:10,074 - What will you have? 706 00:24:10,074 --> 00:24:11,476 White Russian? 707 00:24:11,476 --> 00:24:12,544 CUSTOMER: White Russian, and the burger. 708 00:24:12,544 --> 00:24:13,611 - White Russian and a burger? 709 00:24:13,611 --> 00:24:15,013 - Now, I'm making drinks, yes. 710 00:24:15,013 --> 00:24:16,848 - I'm getting it. Thomas, I need you in your well. 711 00:24:16,848 --> 00:24:18,349 - Getting there. Getting there. 712 00:24:18,349 --> 00:24:19,617 Getting there. I've got burgers coming in. 713 00:24:19,617 --> 00:24:20,752 MIA MASTROIANNI: Good. Bring that food. 714 00:24:20,752 --> 00:24:22,587 - OK, first order, walking in. 715 00:24:22,587 --> 00:24:24,355 What have you got? (ON) CODY: Walking in. 716 00:24:24,355 --> 00:24:25,757 We got four Southwest burgers, an order of deep fried guac. 717 00:24:26,624 --> 00:24:27,625 Oh, damn. 718 00:24:27,625 --> 00:24:28,960 Dropped the burger. 719 00:24:28,960 --> 00:24:30,395 - That's food cost right there, bud. 720 00:24:30,395 --> 00:24:31,029 - I know. Hell. 721 00:24:32,564 --> 00:24:33,865 JENNIFER MURPHY: What's your big plan with it? 722 00:24:33,865 --> 00:24:34,833 You gotta have somewhere to land that first. 723 00:24:34,833 --> 00:24:36,401 Yeah, you just juggling-- 724 00:24:38,002 --> 00:24:39,804 now, you're contaminating everything. 725 00:24:39,804 --> 00:24:40,972 - See what you got, Thomas. 726 00:24:40,972 --> 00:24:42,373 Let's see what you got, buddy. 727 00:24:45,777 --> 00:24:47,579 - Bang 'em out, honey. 728 00:24:47,579 --> 00:24:48,713 Bang 'em out. 729 00:24:48,713 --> 00:24:50,148 - Put your stopwatch on for me. 730 00:24:50,148 --> 00:24:51,883 Thank you. 731 00:24:51,883 --> 00:24:54,052 I want to see how long it takes you to get a drink, OK? 732 00:24:54,052 --> 00:24:55,453 - Yes, two hands. 733 00:24:55,453 --> 00:24:56,087 Nice. 734 00:24:56,087 --> 00:24:57,055 1, 2, 3. 735 00:24:57,055 --> 00:24:58,022 Hit me with your bourbon. 736 00:24:58,022 --> 00:24:59,524 Get that shake. 737 00:24:59,524 --> 00:25:00,792 Yes way. 738 00:25:00,792 --> 00:25:02,727 - Two burgers. (ON) CUSTOMER: All righty. 739 00:25:02,727 --> 00:25:03,561 - All righty. (ON) CUSTOMER: Thank you. 740 00:25:03,561 --> 00:25:04,529 - You're welcome. 741 00:25:04,529 --> 00:25:05,930 - I'll do the burger. 742 00:25:05,930 --> 00:25:06,898 - OK, so these are-- 743 00:25:06,898 --> 00:25:07,966 - We have somebody. 744 00:25:07,966 --> 00:25:09,033 Yeah. Do we have somebody-- 745 00:25:09,033 --> 00:25:11,636 - That is going to be Thomas. 746 00:25:11,636 --> 00:25:12,937 Thomas. 747 00:25:12,937 --> 00:25:15,773 Gonna need you in service well, pal. 748 00:25:15,773 --> 00:25:17,709 - Got it. (ON) MIA MASTROIANNI: Great. 749 00:25:17,709 --> 00:25:19,911 - Can I get the Southwest burger, please? 750 00:25:19,911 --> 00:25:23,715 - Seasoning burgers now. 751 00:25:23,715 --> 00:25:26,584 - Listen, food safety, 752 00:25:26,584 --> 00:25:27,952 number one priority. 753 00:25:27,952 --> 00:25:30,188 Your hands touched those raw patties. 754 00:25:30,188 --> 00:25:32,156 Now, you're handling the bottle, so what's happening? 755 00:25:32,156 --> 00:25:33,157 - Cross contamination. 756 00:25:33,157 --> 00:25:34,025 - Contamination, right? 757 00:25:34,025 --> 00:25:35,026 - Yeah. 758 00:25:35,026 --> 00:25:36,794 - I'm not going to let you 759 00:25:36,794 --> 00:25:38,630 do anything if it's not safe. (ON) CODY: Yeah. 760 00:25:38,630 --> 00:25:39,764 No, I appreciate it. 761 00:25:39,764 --> 00:25:40,999 Yeah, I appreciate you catching me. 762 00:25:40,999 --> 00:25:42,000 I really do. 763 00:25:42,000 --> 00:25:43,001 - So now, you've 764 00:25:43,001 --> 00:25:44,602 got to sanitize that bottle. 765 00:25:44,602 --> 00:25:46,137 We gotta get going because every mistake you make 766 00:25:46,137 --> 00:25:48,940 is making you fall behind. 767 00:25:48,940 --> 00:25:50,675 - Ah, upside down. 768 00:25:50,675 --> 00:25:51,910 Glass on top. Thank you. 769 00:25:51,910 --> 00:25:53,845 - I'm gonna do two cheeseburgers. 770 00:25:53,845 --> 00:25:55,079 - Two burgers, gotcha. 771 00:25:55,079 --> 00:25:56,581 - Love it. 772 00:25:56,581 --> 00:25:57,916 Oh, a strainer. And used for the first time. 773 00:25:58,816 --> 00:25:59,984 THOMAS: Yeah, I know. 774 00:25:59,984 --> 00:26:01,853 - Let's bring in some more food. 775 00:26:01,853 --> 00:26:03,655 - What's the next step 776 00:26:03,655 --> 00:26:05,023 after you drop the patties? 777 00:26:05,023 --> 00:26:07,058 - Get the side down, then get the buns working, 778 00:26:07,058 --> 00:26:08,593 get the plates working. 779 00:26:08,593 --> 00:26:10,161 JENNIFER MURPHY: Yes, more tickets coming in. 780 00:26:10,161 --> 00:26:13,498 - Two more Southwest burgers. 781 00:26:13,498 --> 00:26:16,067 I got 10 burgers and four salsas. 782 00:26:16,067 --> 00:26:18,036 JENNIFER MURPHY: They ring in 10 burgers? 783 00:26:18,036 --> 00:26:19,237 CODY: Yeah. 784 00:26:19,237 --> 00:26:21,539 - How are those drinks looking, Mia? 785 00:26:21,539 --> 00:26:22,774 - They're looking good. 786 00:26:22,774 --> 00:26:24,475 I watched him execute this entire. 787 00:26:24,475 --> 00:26:27,545 He got four out fairly quickly, but really concentrating 788 00:26:27,545 --> 00:26:29,213 on those four counts. (ON) JON TAFFER: Shows promise. 789 00:26:29,213 --> 00:26:30,582 - Yes, he does. 790 00:26:30,582 --> 00:26:31,649 His technique is actually quite good. 791 00:26:31,649 --> 00:26:32,650 - Excellent. 792 00:26:32,650 --> 00:26:33,785 - Let me just try that. 793 00:26:33,785 --> 00:26:34,852 These look beautiful. 794 00:26:38,856 --> 00:26:39,691 Nice job! 795 00:26:42,160 --> 00:26:45,063 - Did you have the port and tequila? 796 00:26:45,063 --> 00:26:46,197 No? 797 00:26:46,197 --> 00:26:46,965 Did you have the port and tequila? 798 00:26:46,965 --> 00:26:47,765 CUSTOMER: Yes. 799 00:26:48,833 --> 00:26:49,867 MIA MASTROIANNI: Where are my burgers? 800 00:26:49,867 --> 00:26:50,735 CODY: Coming out right now. 801 00:26:50,735 --> 00:26:52,036 - You're cooking. 802 00:26:52,036 --> 00:26:53,838 He's doing the best he can. 803 00:26:53,838 --> 00:26:55,974 But he's completely overwhelmed, and you're nowhere to be found. 804 00:26:55,974 --> 00:26:58,109 - Well, they're needing drinks up there too. 805 00:26:58,109 --> 00:26:59,510 (ON) JENNIFER MURPHY: No excuses. 806 00:26:59,510 --> 00:27:00,812 We need help. (ON) CODY: Open window. 807 00:27:00,812 --> 00:27:02,013 Open window. (ON) JENNIFER MURPHY: Let's go. 808 00:27:02,013 --> 00:27:03,815 - You're doing everything I taught you. 809 00:27:03,815 --> 00:27:05,783 Oh, those are great, honey. 810 00:27:05,783 --> 00:27:07,852 Does anyone have food yet? 811 00:27:07,852 --> 00:27:09,621 - Who's running this food? 812 00:27:09,621 --> 00:27:12,657 - Yep, I'm going to do it right now. 813 00:27:12,657 --> 00:27:13,758 Burgers? 814 00:27:13,758 --> 00:27:15,093 CUSTOMER: Thank you so much. 815 00:27:15,093 --> 00:27:16,094 - You're welcome. 816 00:27:16,094 --> 00:27:17,996 - Oh, there's food coming 817 00:27:17,996 --> 00:27:21,299 out of the kitchen, guys. 818 00:27:21,299 --> 00:27:23,801 Hey, we don't know if it's cooked all right yet. 819 00:27:23,801 --> 00:27:24,736 Don't go clapping yet. 820 00:27:24,736 --> 00:27:26,537 - Congratulations, you 821 00:27:26,537 --> 00:27:27,772 got your very first check out. 822 00:27:27,772 --> 00:27:29,674 Now, you only have 13 more to go. 823 00:27:29,674 --> 00:27:32,110 - The drinks are coming out consistently. 824 00:27:32,110 --> 00:27:33,211 The pour counts are good. 825 00:27:33,211 --> 00:27:34,646 The quality is there. 826 00:27:34,646 --> 00:27:36,180 They just need to be faster. 827 00:27:36,180 --> 00:27:39,017 We also need a second well, and we need another POS 828 00:27:39,017 --> 00:27:40,618 on that side of the bar. 829 00:27:40,618 --> 00:27:41,819 It's a blind spot. 830 00:27:41,819 --> 00:27:43,221 You can't see that half of the room. 831 00:27:43,221 --> 00:27:44,822 CUSTOMER: Yeah. 832 00:27:44,822 --> 00:27:45,957 We're a little unsure about this one, actually. 833 00:27:45,957 --> 00:27:48,693 - Oh, OK. 834 00:27:48,693 --> 00:27:49,961 I think it's moo-ing. 835 00:27:49,961 --> 00:27:51,562 - It's a little scary. 836 00:27:51,562 --> 00:27:54,866 - Well, what are we going to do about that? 837 00:27:54,866 --> 00:27:56,100 THOMAS: I can get a rerun going on that plate. 838 00:27:56,100 --> 00:27:57,635 - OK, please and thank you. 839 00:27:57,635 --> 00:27:58,903 The burger is undercooked, Jon. 840 00:28:04,001 --> 00:28:05,702 - Let me take that back. 841 00:28:05,702 --> 00:28:08,805 I want to show them because I'm training them. 842 00:28:08,805 --> 00:28:10,841 Let me get another burger on the fly. 843 00:28:10,841 --> 00:28:12,809 This is one of the first sports raw. 844 00:28:12,809 --> 00:28:14,044 - Did you temp the burger, Cody? 845 00:28:14,044 --> 00:28:15,579 - No. 846 00:28:15,579 --> 00:28:16,980 - Well, let's get one out to him on the fly. 847 00:28:16,980 --> 00:28:17,948 - Yeah, I got you, Chef. 848 00:28:17,948 --> 00:28:18,849 Give me one second, Chef. 849 00:28:22,753 --> 00:28:24,121 - Look at this. 850 00:28:24,121 --> 00:28:25,889 You dug yourself out of the service well. 851 00:28:25,889 --> 00:28:27,157 This is amazing. 852 00:28:27,157 --> 00:28:29,826 This never happens with the stress test. 853 00:28:29,826 --> 00:28:31,762 There's actually a lot of people here. 854 00:28:31,762 --> 00:28:32,729 - Taking my way. 855 00:28:32,729 --> 00:28:33,897 - So what do you think? 856 00:28:33,897 --> 00:28:34,898 - We're just not set up for success. 857 00:28:34,898 --> 00:28:36,299 The organization isn't here. 858 00:28:36,299 --> 00:28:38,135 They're running into each other like bumper cars. 859 00:28:38,135 --> 00:28:39,703 He's completely overwhelmed. 860 00:28:39,703 --> 00:28:41,038 They'll never dig themselves out of this hole. 861 00:28:41,038 --> 00:28:43,306 - Yeah, we just got one order for 10 burgers, 862 00:28:43,306 --> 00:28:44,708 and it just bogged us down. 863 00:28:44,708 --> 00:28:45,876 Yeah. 864 00:28:45,876 --> 00:28:47,310 - Well, I've seen what I need to see. 865 00:28:47,310 --> 00:28:48,845 So if you want to go out there and tell everybody 866 00:28:48,845 --> 00:28:49,913 we're going to close now? 867 00:28:49,913 --> 00:28:50,981 - We are? 868 00:28:50,981 --> 00:28:52,215 - Yep. 869 00:28:52,215 --> 00:28:54,651 - Can I have your attention, everyone? 870 00:28:54,651 --> 00:28:57,254 Appreciate everybody coming in, but we are 871 00:28:57,254 --> 00:28:59,122 going to have to close down. 872 00:28:59,122 --> 00:29:02,292 I appreciate you being here, and I hope that you will come back 873 00:29:02,292 --> 00:29:04,761 on Friday and see all our improvements 874 00:29:04,761 --> 00:29:06,997 and all of our successes. 875 00:29:06,997 --> 00:29:08,031 Thank you so much. 876 00:29:11,134 --> 00:29:13,370 I don't consider tonight a failure. 877 00:29:13,370 --> 00:29:16,873 It showed us that, yes, we have some issues in the kitchen. 878 00:29:16,873 --> 00:29:18,108 - So where is Chef at? 879 00:29:18,108 --> 00:29:19,910 CATHY WHALEY: But it's very humbling 880 00:29:19,910 --> 00:29:22,179 to know that myself and my staff are 881 00:29:22,179 --> 00:29:25,182 capable and are willing to do what we need to do. 882 00:29:25,182 --> 00:29:27,150 And we found our problems where we can improve. 883 00:29:36,727 --> 00:29:39,062 - Last night, during stress test, both 884 00:29:39,062 --> 00:29:42,799 Thomas and Patricia showed me that they are both capable 885 00:29:42,799 --> 00:29:45,102 of building a more complex cocktail. 886 00:29:45,102 --> 00:29:47,304 Jon and I really wanted to integrate 887 00:29:47,304 --> 00:29:49,973 fresh flavors, fresh citrus. 888 00:29:49,973 --> 00:29:52,409 We are giving them a very diversified 889 00:29:52,409 --> 00:29:54,811 cocktail program moving forward, so 890 00:29:54,811 --> 00:29:56,279 there's something for everyone. 891 00:29:56,279 --> 00:29:57,414 Good morning, team. (ON) THOMAS: Yeah. 892 00:29:57,414 --> 00:29:58,281 - Good morning. (OFF) ERIN: Hello. 893 00:29:58,281 --> 00:29:59,983 - My bartenders, 894 00:29:59,983 --> 00:30:03,987 you had no right to be as good as you were last night. 895 00:30:03,987 --> 00:30:06,857 You knew your pour counts, you knew the ingredients, 896 00:30:06,857 --> 00:30:10,260 and you were sharing a very confined space in that well. 897 00:30:10,260 --> 00:30:13,663 Moving forward, signature cocktails that Jon and I have 898 00:30:13,663 --> 00:30:16,833 crafted for your bar, they are more interesting and 899 00:30:16,833 --> 00:30:18,068 complex ingredients. 900 00:30:18,068 --> 00:30:19,736 We're going to start with 1/2 an ounce 901 00:30:19,736 --> 00:30:23,440 of Twisted Alchemy lime juice, 1 ounce vanilla syrup, 902 00:30:23,440 --> 00:30:29,713 2 ounces of fresh Twisted Alchemy passionfruit juice, 903 00:30:29,713 --> 00:30:32,949 2 ounces of blanco tequila. 904 00:30:32,949 --> 00:30:34,718 Ice your glassware. 905 00:30:34,718 --> 00:30:37,387 Ice your mixing glass all the way to the top. 906 00:30:44,227 --> 00:30:47,197 Starter sip with a dehydrated lime wheel. 907 00:30:47,197 --> 00:30:51,268 This is your Passionfruit & Tequila. 908 00:30:51,268 --> 00:30:54,437 We design these cocktails to be complimentary and pairing 909 00:30:54,437 --> 00:30:56,173 well with chef's food. 910 00:30:56,173 --> 00:30:58,708 Cathy, how do you feel about this program moving forward? 911 00:30:58,708 --> 00:31:00,243 - I'm excited. 912 00:31:00,243 --> 00:31:03,113 Those are drinks that our customers would really enjoy. 913 00:31:03,113 --> 00:31:05,215 - I think everyone can actually 914 00:31:05,215 --> 00:31:08,151 appreciate the care and the craft that goes into cocktails 915 00:31:08,151 --> 00:31:09,886 like this, that are really going to set 916 00:31:09,886 --> 00:31:11,988 you apart from any other business in this area. 917 00:31:13,190 --> 00:31:14,791 JENNIFER MURPHY: How are we doing today? 918 00:31:14,791 --> 00:31:15,959 - Another day in paradise. 919 00:31:15,959 --> 00:31:17,127 (ON) JENNIFER MURPHY: Listen, Cody, 920 00:31:17,127 --> 00:31:18,895 I was really disappointed to see you 921 00:31:18,895 --> 00:31:20,864 make those same mistakes with all the food safety issues. 922 00:31:20,864 --> 00:31:22,365 - I'm going to try to get better on it. 923 00:31:22,365 --> 00:31:24,301 - There's no excuse to not 924 00:31:24,301 --> 00:31:25,502 follow those protocols, right? 925 00:31:25,502 --> 00:31:26,970 Are we understood. (ON) CODY: Yeah. 926 00:31:26,970 --> 00:31:28,305 - OK. 927 00:31:28,305 --> 00:31:29,506 There's another aspect that you need to work on 928 00:31:29,506 --> 00:31:31,241 and that's systems and organization. 929 00:31:31,241 --> 00:31:33,910 You're moving, but you're not doing anything meaningful. 930 00:31:33,910 --> 00:31:35,812 So we're going to focus on those things as well. 931 00:31:35,812 --> 00:31:36,847 - OK. 932 00:31:36,847 --> 00:31:38,248 - So today I'm going to train 933 00:31:38,248 --> 00:31:39,382 you on steak taco salad. 934 00:31:39,382 --> 00:31:41,985 First step, gotta grill the steak. 935 00:31:41,985 --> 00:31:43,987 I have some marinated strip loin. 936 00:31:43,987 --> 00:31:46,756 While that's cooking, I'm going to prepare the salad, OK? 937 00:31:46,756 --> 00:31:48,758 We're going to dress some Romaine. 938 00:31:48,758 --> 00:31:50,827 This is a creamy cilantro dressing. 939 00:31:50,827 --> 00:31:53,196 Gently toss the salad with my hands. 940 00:31:53,196 --> 00:31:56,800 Once that's done, I go straight onto the plate. 941 00:31:56,800 --> 00:31:59,903 We have some really fun toppings-- fresh roasted corn, 942 00:31:59,903 --> 00:32:04,140 pico de gallo, black beans. 943 00:32:04,140 --> 00:32:06,843 Next step, Monterey Jack cheese, also, 944 00:32:06,843 --> 00:32:11,014 cross utilized from other menu items. 945 00:32:11,014 --> 00:32:12,249 All right. 946 00:32:12,249 --> 00:32:15,285 My steak is rested, ready to slice it. 947 00:32:15,285 --> 00:32:16,820 Drop it over the top. 948 00:32:16,820 --> 00:32:21,458 And the final touch, the fried tortilla. 949 00:32:21,458 --> 00:32:25,362 That, my friends, steak taco salad. 950 00:32:25,362 --> 00:32:27,797 Guys, tomorrow's relaunch, we have a lot of work to do. 951 00:32:27,797 --> 00:32:29,933 I want you to really focus and remember those things 952 00:32:29,933 --> 00:32:31,067 that we talked about, OK? 953 00:32:31,067 --> 00:32:32,302 - I need to work on my cleanliness 954 00:32:32,302 --> 00:32:33,904 and definitely, my food safety hazard. 955 00:32:33,904 --> 00:32:35,472 And now, I kind of have some motivation 956 00:32:35,472 --> 00:32:37,974 to do better and get better, it's definitely going to help. 957 00:32:45,081 --> 00:32:47,817 - Some rescues can be very difficult. 958 00:32:47,817 --> 00:32:50,954 As you can hear from my voice, this one wasn't easy. 959 00:32:50,954 --> 00:32:54,224 But last night, I saw some light at the end of the tunnel. 960 00:32:54,224 --> 00:32:58,495 There's opportunity for Cathy to really step up and take control 961 00:32:58,495 --> 00:33:00,000 of this business now, and that's what I need 962 00:33:00,000 --> 00:33:00,830 of this business now, and that's what I need 963 00:33:00,830 --> 00:33:02,299 to talk to her about today. 964 00:33:02,299 --> 00:33:03,166 How are you feeling? 965 00:33:03,166 --> 00:33:04,401 - Better. 966 00:33:04,401 --> 00:33:06,236 Better than Tuesday, that's for sure. 967 00:33:06,236 --> 00:33:07,504 - We made a lot of progress, didn't we? 968 00:33:07,504 --> 00:33:08,538 - Yeah. 969 00:33:08,538 --> 00:33:10,106 - I think you lost the fire 970 00:33:10,106 --> 00:33:11,207 in your belly a little bit. 971 00:33:11,207 --> 00:33:12,242 - I did. 972 00:33:12,242 --> 00:33:13,243 I know I did. 973 00:33:13,243 --> 00:33:15,211 - You've been beat to hell. 974 00:33:15,211 --> 00:33:16,479 I get that. 975 00:33:16,479 --> 00:33:18,515 Leave you winding up with a bar that you 976 00:33:18,515 --> 00:33:21,518 never thought you'd run, COVID, but this 977 00:33:21,518 --> 00:33:23,553 is a new beginning for you. (ON) CATHY WHALEY: Yep. 978 00:33:23,553 --> 00:33:25,488 - Do you feel some of the pressure lifting? 979 00:33:25,488 --> 00:33:27,290 - I mean, I'm hoping 980 00:33:27,290 --> 00:33:31,127 for something great to come out of this, and I think it will. 981 00:33:31,127 --> 00:33:33,396 - You know, when we sat and talked, 982 00:33:33,396 --> 00:33:35,565 when I asked you if you had any family here and said, 983 00:33:35,565 --> 00:33:37,300 yeah, my mom is here. (ON) CATHY WHALEY: Yeah. 984 00:33:37,300 --> 00:33:38,635 - And then I asked you 985 00:33:38,635 --> 00:33:40,437 if your mom knew what you were going through, 986 00:33:40,437 --> 00:33:43,106 and you said, yes. 987 00:33:43,106 --> 00:33:46,142 Tomorrow night, I want her to be so proud of you. 988 00:33:46,142 --> 00:33:47,978 - She's going to be there. 989 00:33:47,978 --> 00:33:49,446 - I want her to feel 990 00:33:49,446 --> 00:33:51,147 that you have this chance now. 991 00:33:51,147 --> 00:33:53,550 Nothing worse than worrying about your little girl. 992 00:33:53,550 --> 00:33:55,452 And you're still her little girl, aren't you? 993 00:33:55,452 --> 00:33:57,120 - Yeah. (ON) JON TAFFER: Yeah. 994 00:33:57,120 --> 00:33:59,289 So if you saw your bar now, you'd be in tears. 995 00:33:59,289 --> 00:34:01,124 It's ripped to shreds. 996 00:34:01,124 --> 00:34:03,560 So I got about 24 hours to put it together now, so I'm 997 00:34:03,560 --> 00:34:04,594 going to go back to work. 998 00:34:04,594 --> 00:34:05,996 You Get some rest, OK? 999 00:34:05,996 --> 00:34:07,397 - OK. All right. 1000 00:34:07,397 --> 00:34:09,132 Thank you. 1001 00:34:09,132 --> 00:34:12,535 I think I did lose my fire, my interest for a long time 1002 00:34:12,535 --> 00:34:16,272 just because I didn't have what I needed to keep moving. 1003 00:34:16,272 --> 00:34:20,143 And I think Jon has helped reignite that in me. 1004 00:34:20,143 --> 00:34:23,113 I think with him moving us forward, 1005 00:34:23,113 --> 00:34:25,148 there's something to look forward to again. 1006 00:34:54,978 --> 00:34:57,947 [cheers] 1007 00:34:58,948 --> 00:35:01,684 - Hello, everybody. 1008 00:35:01,684 --> 00:35:03,453 This week, was it good for you, Cathy? 1009 00:35:03,453 --> 00:35:04,521 - It was. 1010 00:35:04,521 --> 00:35:05,989 - What'd you learn this week? 1011 00:35:05,989 --> 00:35:07,123 - That I can do it. 1012 00:35:07,123 --> 00:35:08,691 - You can. 1013 00:35:08,691 --> 00:35:10,994 You just needed a little more tools and a little training 1014 00:35:10,994 --> 00:35:12,062 to get there. 1015 00:35:12,062 --> 00:35:13,463 What do you think, Cody? 1016 00:35:13,463 --> 00:35:14,597 - It's been a rough one, but we got through it. 1017 00:35:14,597 --> 00:35:16,066 - Yeah, you sure did, didn't you? 1018 00:35:16,066 --> 00:35:17,600 You showed a lot of character this week. 1019 00:35:17,600 --> 00:35:19,135 You should be proud of yourself. (ON) CODY: Thank you, sir. 1020 00:35:19,135 --> 00:35:20,737 - I always think to myself, what can be unique? 1021 00:35:20,737 --> 00:35:24,741 What name connects all of us to this bar in the future? 1022 00:35:24,741 --> 00:35:26,743 I think I came up with a simple one that works. 1023 00:35:26,743 --> 00:35:28,111 You guys ready to see it? (ON) THOMAS: Yep. 1024 00:35:28,111 --> 00:35:29,079 - Yep. 1025 00:35:29,079 --> 00:35:31,281 - 1, 2, 3. 1026 00:35:33,416 --> 00:35:36,119 [cheers] 1027 00:35:44,603 --> 00:35:47,306 [cheers] 1028 00:35:50,576 --> 00:35:52,711 - Wow. 1029 00:35:52,711 --> 00:35:54,480 - I wanted people to see 1030 00:35:54,480 --> 00:35:57,683 a new color, a new sign, a new logo, because this is really 1031 00:35:57,683 --> 00:35:59,551 a fresh beginning, isn't it? (ON) CODY: Oh, yeah. 1032 00:35:59,551 --> 00:36:01,520 - How popular is cantina food 1033 00:36:01,520 --> 00:36:02,655 in this part of the country? 1034 00:36:02,655 --> 00:36:04,256 - Yeah. 1035 00:36:04,256 --> 00:36:06,625 - So we're matching the bar 1036 00:36:06,625 --> 00:36:10,295 to the marketplace, and we added Cinco as a nod 1037 00:36:10,295 --> 00:36:12,197 to the number in the original name. 1038 00:36:12,197 --> 00:36:13,565 All right, you ready to see the inside? 1039 00:36:13,565 --> 00:36:14,400 - Yes. (ON) JON TAFFER: All right. 1040 00:36:14,400 --> 00:36:15,234 Go ahead. 1041 00:36:15,234 --> 00:36:16,101 - All right. 1042 00:36:16,735 --> 00:36:18,404 [cheers] 1043 00:36:18,404 --> 00:36:20,439 - Oh, wow. 1044 00:36:20,439 --> 00:36:21,306 - Wow. 1045 00:36:22,274 --> 00:36:24,643 THOMAS: Wow. 1046 00:36:24,643 --> 00:36:26,412 So much different. (OFF) CATHY WHALEY: Oh, wow. 1047 00:36:26,412 --> 00:36:27,546 Yeah, it does. (ON) THOMAS: That's nice. 1048 00:36:27,546 --> 00:36:29,581 CATHY WHALEY: I like the colors. 1049 00:36:29,581 --> 00:36:31,283 - Yay. (OFF) CATHY WHALEY: The lights. 1050 00:36:31,283 --> 00:36:32,718 - I like the tables. 1051 00:36:33,585 --> 00:36:34,553 ERIN: Nice tables. 1052 00:36:34,553 --> 00:36:36,188 CATHY WHALEY: New stools. 1053 00:36:36,188 --> 00:36:37,423 They're not ripped. 1054 00:36:37,423 --> 00:36:38,991 PATRICIA: I really like that. 1055 00:36:40,192 --> 00:36:41,460 THOMAS: It's so much cleaner in here. 1056 00:36:41,460 --> 00:36:42,294 Completely. (OFF) ERIN: It's wonderful. 1057 00:36:42,294 --> 00:36:43,328 - It's different. 1058 00:36:43,328 --> 00:36:44,663 - Do me a favorite, Thomas, 1059 00:36:44,663 --> 00:36:46,498 stick your hand in that door for me, would you? 1060 00:36:46,498 --> 00:36:47,433 ERIN: It's cold? 1061 00:36:47,433 --> 00:36:49,134 - Oh, it's cold. 1062 00:36:49,134 --> 00:36:51,470 - Feels good, huh? 1063 00:36:51,470 --> 00:36:52,771 - It's awesome. 1064 00:36:52,771 --> 00:36:54,173 I love the colors. 1065 00:36:54,173 --> 00:36:55,307 I love the cantina. 1066 00:36:55,307 --> 00:36:56,575 I'm very happy. 1067 00:36:56,575 --> 00:36:57,743 - All righty, so there's a lot of things 1068 00:36:57,743 --> 00:36:59,478 that we did. 1069 00:36:59,478 --> 00:37:01,280 I mean, that wide kitchen door, look how we narrowed that. 1070 00:37:01,280 --> 00:37:03,482 Now, you're not staring in the kitchen from the dining room, 1071 00:37:03,482 --> 00:37:05,250 are you? 1072 00:37:05,250 --> 00:37:07,653 We got you SkyTab POS, which is the best in the world, guys. 1073 00:37:07,653 --> 00:37:12,191 And we gave you three terminals, two tablets, and a display 1074 00:37:12,191 --> 00:37:13,392 monitor in the kitchen. 1075 00:37:13,392 --> 00:37:15,794 We've set up the second workstation now. 1076 00:37:15,794 --> 00:37:18,230 Then I got you a subscription to Partender. 1077 00:37:18,230 --> 00:37:20,432 You can do inventory management with it, 1078 00:37:20,432 --> 00:37:22,267 literally, in 15 minutes. 1079 00:37:22,267 --> 00:37:24,203 I got barproducts.com to give you 1080 00:37:24,203 --> 00:37:27,639 guys everything, from caddies, to mixing cups, to glassware. 1081 00:37:27,639 --> 00:37:29,508 And then I got B & J Refrigeration, 1082 00:37:29,508 --> 00:37:32,444 a great local company, worked here all night long, 1083 00:37:32,444 --> 00:37:35,614 and that cooler is exactly 34 degrees, 1084 00:37:35,614 --> 00:37:36,749 just what it should be. 1085 00:37:36,749 --> 00:37:37,649 And then... 1086 00:37:39,485 --> 00:37:40,419 Here you go buddy. 1087 00:37:42,221 --> 00:37:43,455 That's for you Cody. 1088 00:37:45,324 --> 00:37:46,692 I think I've set you up with a lot of tools. 1089 00:37:46,692 --> 00:37:47,626 What do you think? 1090 00:37:47,626 --> 00:37:49,161 - Yeah, I think so. 1091 00:37:49,161 --> 00:37:50,429 JON TAFFER: Feel good? (ON) CATHY WHALEY: Yeah. 1092 00:37:50,429 --> 00:37:51,163 I love it. (OFF) ERIN: We're ready to go. 1093 00:37:51,163 --> 00:37:52,331 - I'm ready. 1094 00:37:52,331 --> 00:37:53,532 - All right, guys, let's go to work. 1095 00:37:53,532 --> 00:37:55,167 THOMAS: All right. (OFF) CODY: Yeah. 1096 00:37:56,735 --> 00:37:58,737 - Hello, everybody. 1097 00:37:58,737 --> 00:38:00,739 Thanks for coming. 1098 00:38:00,739 --> 00:38:03,709 Welcome to the new Cinco Cantina. 1099 00:38:03,709 --> 00:38:05,878 Come on in. 1100 00:38:05,878 --> 00:38:09,615 - Welcome to Cinco Cantina. 1101 00:38:09,615 --> 00:38:10,783 What are we drinking? 1102 00:38:10,783 --> 00:38:12,518 - I'm going to have the watermelon. 1103 00:38:12,518 --> 00:38:14,253 - OK. 1104 00:38:14,253 --> 00:38:16,155 You want to start with any appetizers? 1105 00:38:16,155 --> 00:38:17,523 Chips and salsa. 1106 00:38:17,523 --> 00:38:18,524 THOMAS: What can I get you guys 1107 00:38:18,524 --> 00:38:19,792 started off with over here? 1108 00:38:19,792 --> 00:38:21,727 - I'm gonna have a Sunset, a Watermelon 1109 00:38:21,727 --> 00:38:24,563 Crush and a Bandito. 1110 00:38:24,563 --> 00:38:26,765 MIA MASTROIANNI: Oh, my stars. 1111 00:38:26,765 --> 00:38:28,400 (OFF) JENNIFER MURPHY: It's showtime. 1112 00:38:28,400 --> 00:38:31,303 We got our first ticket in-- one burger, one steak. 1113 00:38:31,303 --> 00:38:33,172 - First up. 1114 00:38:33,172 --> 00:38:35,340 - Two Banditos coming right up. 1115 00:38:35,340 --> 00:38:36,842 MIA MASTROIANNI: Look at you go. 1116 00:38:36,842 --> 00:38:38,477 Where's your garnish? Where's your garnish? 1117 00:38:38,477 --> 00:38:39,478 - It's right here. 1118 00:38:39,478 --> 00:38:40,546 MIA MASTROIANNI: Thank you. 1119 00:38:40,546 --> 00:38:41,847 - Where it belongs, in the cup. 1120 00:38:41,847 --> 00:38:43,582 - You already got all your orders, right? 1121 00:38:43,582 --> 00:38:44,783 - Yes. (ON) CATHY WHALEY: OK. 1122 00:38:44,783 --> 00:38:45,884 Right. 1123 00:38:45,884 --> 00:38:47,653 MIA MASTROIANNI: Look at this. 1124 00:38:47,653 --> 00:38:48,887 JON TAFFER: Double shake. 1125 00:38:48,887 --> 00:38:49,922 Let's go, Thomas. 1126 00:38:49,922 --> 00:38:51,790 MIA MASTROIANNI: Yes, Thomas. 1127 00:38:51,790 --> 00:38:52,891 - Flip those burgers. 1128 00:38:52,891 --> 00:38:53,725 Let's go. 1129 00:38:56,562 --> 00:38:59,298 They're rolling in now, so we got to push a little bit. 1130 00:38:59,298 --> 00:39:00,265 - OK. 1131 00:39:00,265 --> 00:39:01,700 JENNIFER MURPHY: Nice job. 1132 00:39:01,700 --> 00:39:03,168 Look at that. 1133 00:39:03,168 --> 00:39:04,570 Wonderful. 1134 00:39:04,570 --> 00:39:07,439 Right after that, give me two chili burgers, OK? 1135 00:39:07,439 --> 00:39:08,574 MIA MASTROIANNI: Good. 1136 00:39:08,574 --> 00:39:09,608 You're doing a great job. 1137 00:39:09,608 --> 00:39:10,676 You're doing a great job. 1138 00:39:10,676 --> 00:39:11,810 - How are we doing? 1139 00:39:11,810 --> 00:39:13,612 - Jon, I'm blown away. 1140 00:39:13,612 --> 00:39:15,714 Thomas is totally crushing service well. 1141 00:39:15,714 --> 00:39:17,649 Everyone at the bar already has drinks. 1142 00:39:17,649 --> 00:39:18,784 - Wow. 1143 00:39:18,784 --> 00:39:20,285 - And here's the Bandito for you. 1144 00:39:20,285 --> 00:39:22,354 - We've only been open about 15 minutes, 1145 00:39:22,354 --> 00:39:23,889 half the dining room is already served. 1146 00:39:23,889 --> 00:39:25,624 Food is coming out of the kitchen. 1147 00:39:25,624 --> 00:39:28,927 I gotta tell you, this is really a completely new business. 1148 00:39:28,927 --> 00:39:30,395 How are we doing, Chef? 1149 00:39:30,395 --> 00:39:32,331 - Jon, it's a huge improvement, really. 1150 00:39:32,331 --> 00:39:33,832 Cody is doing a great job with ticket times. 1151 00:39:33,832 --> 00:39:34,833 He's very efficient. 1152 00:39:34,833 --> 00:39:35,701 Proper technique. 1153 00:39:35,701 --> 00:39:36,802 Proper sanitation. 1154 00:39:36,802 --> 00:39:38,403 - Feeling good, Cody? 1155 00:39:38,403 --> 00:39:40,472 - Oh, we're getting it. It's going good right now. 1156 00:39:40,472 --> 00:39:42,241 We're running smooth. 1157 00:39:42,241 --> 00:39:43,508 - Are you, Irene? 1158 00:39:43,508 --> 00:39:44,710 - I am. 1159 00:39:44,710 --> 00:39:46,345 - I can see the resemblance. 1160 00:39:46,345 --> 00:39:47,479 - Yes. 1161 00:39:47,479 --> 00:39:48,780 - You have a wonderful daughter, 1162 00:39:48,780 --> 00:39:49,715 but you know that, don't you? 1163 00:39:49,715 --> 00:39:50,716 - I know that, yes. 1164 00:39:50,716 --> 00:39:52,317 - I'm glad you're here, 1165 00:39:52,317 --> 00:39:54,319 and I think you're going to see that the weight is 1166 00:39:54,319 --> 00:39:56,555 lifted off her shoulders now. (ON) IRENE WHALEY: I hope so. 1167 00:39:56,555 --> 00:39:58,223 - Hopefully, this is a nice fresh beginning. 1168 00:39:58,223 --> 00:39:59,358 - She's stressed tonight, 1169 00:39:59,358 --> 00:40:00,859 but maybe she can sleep tomorrow. 1170 00:40:00,859 --> 00:40:02,361 - Yeah, I hope so. 1171 00:40:05,797 --> 00:40:08,267 - I'll take the chips and the taquitos. 1172 00:40:08,267 --> 00:40:10,235 You get the burger and the guacamole. 1173 00:40:10,235 --> 00:40:12,471 - Cathy knows how to run this bar. 1174 00:40:12,471 --> 00:40:13,839 She's actually good at it. 1175 00:40:13,839 --> 00:40:15,574 - Two Tucson Sunsets. 1176 00:40:15,574 --> 00:40:17,676 - But she lost her fire. 1177 00:40:17,676 --> 00:40:20,445 By building a new bar, getting her energetic, 1178 00:40:20,445 --> 00:40:21,713 her skills came back. 1179 00:40:21,713 --> 00:40:23,515 She's running this place great. 1180 00:40:23,515 --> 00:40:26,318 It's a very successful opening. 1181 00:40:26,318 --> 00:40:28,420 - I just heard perfectly cooked. 1182 00:40:28,420 --> 00:40:29,821 Pink in the middle. 1183 00:40:29,821 --> 00:40:31,657 - Hey, way to go, Cody. 1184 00:40:31,657 --> 00:40:32,491 Nice job. 1185 00:40:32,491 --> 00:40:33,825 - Appreciate it. 1186 00:40:33,825 --> 00:40:35,394 JON TAFFER: Cathy is tough, 1187 00:40:35,394 --> 00:40:36,929 but she's been through hell. 1188 00:40:36,929 --> 00:40:39,000 Now, with the systems in place, the training in place, 1189 00:40:39,000 --> 00:40:39,932 Now, with the systems in place, the training in place, 1190 00:40:39,932 --> 00:40:43,468 and some fire in her belly, I really sense that she's 1191 00:40:43,468 --> 00:40:44,569 going to make it a success. 1192 00:40:47,606 --> 00:40:49,341 - Promotional consideration 1193 00:40:49,341 --> 00:40:51,843 provided by SkyTab, Partender, barproducts.com, Twisted 1194 00:40:51,843 --> 00:40:54,012 Alchemy, Lawson Plumbing, Commoner & Co, B & J 1195 00:40:54,012 --> 00:40:56,548 Refrigeration, Incorporated, Signature Graphics, Starlight 1196 00:40:56,548 --> 00:40:57,549 Electric, LLC, Onestone and ESRI. 1197 00:41:28,473 --> 00:41:29,474 [audio logo]