Producer: Have you ever thought about selling the bar?
Uh, no, I'm not thinking about selling.
Selling is very easy. Keep it is very hard.
PJ: For over 30 years, Jon Taffer has traveled
the country saving hundreds of bars from failure and ruin.
Jon: I started rescuing bars decades ago
because they're part of the backbone of America.
Let's go. We're doing it. We're doing it.
But as the industry continues to explode,
the amount of failing bars is increasing at an alarming rate.
When do I have you say that's not gonna work?
So I'm on a mission to save as many bars as possible
and give worthy owners a second chance at success.
I'm gaining more respect for you by the minute.
PJ: Now Jon's heading to Margate, Florida
to attempt to rescue Gerri's Sports Pub.
We are determined to raise the bar and rise to the occasion.
[instrumental music]
PJ: In 2003, Polish Americans Jerry Oles
and his wife Alina moved their family
from new Jersey to South Florida
after purchasing Gerri's Sports Pub.
So we coming me and my wife
took vacation and we love Florida.
We like it, the weather and everything over here.
So we moved.
PJ: Jerry's desire to be his own boss
and love for the state of Florida
drove his decision to buy the pub
after discovering it on a family vacation.
Jerry: The price was not bad, so, uh,
we say okay, then we buy it.
Alina: We wanted this bar, stay with our family
forever and ever in Margate. [laughs]
PJ: Jerry's first few years as a bar owner were a success,
despite his lack of industry experience.
The business which when we first bought it
was very good, was packed.
You can't even walk over here because it was too many people.
That was a couple of years like this.
PJ: But as the years passed, Jerry failed
to update the bar or even keep up with basic maintenance,
resulting in an outdated concept that failed
to attract newer and younger customers.
Jerry: Business is not too good. We pay the bills.
Right now, you know it's just on a week to week.
Nothing new. I wanted to change the bar.
You know, like different color, different something.
Change is good.
My Polish name is Jerzy Olas.
Everybody around here already know
the Jerry bar, so that's why I am not
wanna change it and I keep it the same.
Tammy: Jerry, we tell him things, but he just doesn't
wanna do anything to better this business.
He's like, just how it is, is how it is.
PJ: Now, Jerry's is losing up to $2,000 a month,
with Jerry's dream of leaving the bar to his family
about to go up in smoke.
Alina: We not see the money.
We're working very hard
seven days a week and it's nothing.
So we must do work until we die.
I don't know.
Jerry: I love it, this bar,
you know, this is 20,
you know, years.
Alina: It's legacy. Yes.
Gerri's Sports Bar is our baby.
PJ: With their investment for their family on the line,
Jerry and Alina have decided to pull back the doors,
bust open the books, and make a call for help
to "Bar Rescue."
Jon, help me.
Well, good to see you both.
- Thanks for having us back. - Thanks for having us, Jon.
PJ: For the bar Jon brings in
Tassia Lacerda with 20 years experience
in the food and beverage industry
and owner of creme de la creme mobile,
Bar-tender's Tassia specializes in high profit
social media, buzzworthy cocktail programs and training.
For the kitchen, Jon brings in chef Jennifer Murphy,
a 15 year veteran of Las Vegas fine dining
who has overseen kitchens at the Bellagio,
MGM Grand and Caesars Palace.
Jon: Welcome to Margate, Florida.
We're a little south of Boca Raton
in an area that's middle class.
The median age here is 42,
but the median age in America is 33.
So this is a slightly older market, but not a wealthy one.
So this bar is owned by this gentleman here
Jerry and his wife Alina.
Jerry and Alina lived in New Jersey for many years.
Jerry worked in a print shop, saved his dimes.
His dream was to open a bar.
So Jerry comes down to Florida and buys
this bar, which coincidentally is named Gerry's.
But it was a previous Jerry who owned it,
so he spent 200,000 to open it.
He's losing a few thousand dollars a month.
And look, they're not spring chickens,
so this retirement means everything to them.
So when we asked Jerry
what happens if this bar closes,
he says, "It's not an option.
I'm leaving it to my children."
So this is about a lot more than a bar.
So look at the outside. It says sports pub.
Do you see Jerry's anywhere?
- No. - So it's nameless.
And then I love the call to action on the window.
It actually says cable sports.
What year is it?
The palm trees go really nice
with the, you know, football guy.
Oh, you know, it's Florida, you put a palm tree
on the wall, you're done.
There's his bartender, Mary Ellen.
That receipt didn't come out.
I'll just write it.
Jon: There's his other bartender, Vinny.
That's a 100 grand. That boat?
- [Bleep] - Yeah.
And Jenn, believe it or not,
there is the kitchen over there,
and you look right into it from the bar.
That's not a kitchen. That's a closet.
It's a closet with a pizza oven in it.
And the pizza apparently is about as cheap
a frozen product as you could possibly imagine.
Look at this place.
It is the most unappealing environment I've ever seen.
Look at the ceiling. Has all of these tiles and writing.
Look at the beer mugs hanging. They're filthy and disgusting.
This is an insult to dive bars.
Yeah, exactly.
Why is everything so yellow?
It's a smoking bar.
Jon: Jerry bought a bar
that is grandfathered in as a smoking bar,
and that's one of the things I need to deal with,
because the fact is, a vast majority
of people today in America don't smoke.
So, Jerry and Alina came to America for the American dream.
And they wound up with a nightmare.
And they look like nice people, don't they?
Tassia: Yeah, they sure do.
- We gotta help them. - We do.
Jon: Look at the sizes of the televisions.
It's like a computer monitor. And this is a sports bar.
- Pizza. - Smoking behind the bar.
How illegal is that?
Now he's going to serve a drink.
Did you see him wash his hands?
- Not once. No. - Neither did I.
Jenn: That is unacceptable, Jon.
Jon: Even years ago,
before the no smoking rules, all your customers did.
But you still never smoked behind the bar.
Alright, guys, I'm gonna send my recon team in.
I got two on air radio personalities,
Mack Weaver and Nicholas Pinion.
They both did recon for me eight years ago.
How's that?
Dude, it's like straight sugar.
I don't even taste alcohol in it.
- Rubbery rubber band chicken. - Woo!
They're sports guys. This is a sports bar.
Nameless. It might be. Let's see what we get.
- Yeah. - No.
You know what, let me get a menu. Can I get a menu?
- Well, we only have pizza. - Oh, pizza. Okay.
And obviously no drink menu either.
Let me do a Bloody Mary.
- You make a Bloody Mary? - Yeah.
- I'll do a beer. - Thank you.
Mack: I feel like we're the only ones not smoking in here.
It's embedded in my beard already, I feel it.
I need a shower.
Vinny: I hate bloody Mary.
[ice rattles]
[indistinct chatter]
Okay, that's a bloody Mary.
Alright. Thanks, brother. Appreciate it.
- Cheers, mate. - Oh.
Oh, wow.
Jenn: Doesn't look like he's enjoying it.
I'm a brave man?
[laughter]
Oh, my God. It's as if I'm drinking old Bay.
You don't like the mix?
Um, no, it's, it's alright.
Just, um. Uh...
You just brush your teeth, maybe.
That's why you got a weird taste.
- Brush my teeth? Yeah. - No.
He seems like he thinks he's running the place efficiently.
[coughs]
Tassia: He has no idea what's actually going on.
- No. He doesn't. - Right in front of his face.
Tassia: That's why he looks content.
And his entire life
is invested in this.
You hungry? - Can we do a pizza, a cheese?
- Cheese? I'll see that. - Yeah.
So, these are the customers that he has right now.
[tense music]
They drink bottled beer
and smoke cigarettes, the entire time they're there.
Jon: And you don't make money on that, do you?
And this is Florida, it's not like it's 30 degrees outside.
You can put a couple of benches out front
and they can have the smoking area.
You could put a speaker out there
if you want to have some music.
Ah, pizza's out.
- Yay. - Let's go.
- Thank you. - Thanks, man.
How does it served, on the hot pizza tin?
Jon: I Guess so.
- Oh, you got no plates? - There, napkin.
Alright. Yeah, we'll, we'll napkin it up.
Give you a clean ashtray if you want.
[laughter]
They're not even trying
to do anything right here.
When's the last time you ate off a bar?
Jenn: The owners are sitting right next to him.
It doesn't occur to anybody.
Super greasy.
It's like the pizza you would
get in, like middle school.
Guys, this might be one of the most challenging
rescues we've ever had together.
To deal with the physical plan, the employees
and change owner attitudes completely.
We're at square one on this.
I gotta have a serious discussion with the owners
and at least open their minds so we can go to work tomorrow.
- Absolutely. - Okay, I'll see you later.
Thanks, Jon.
[intense music]
- I've gotta shower again. - Yeah, twice.
- Hello. Jerry. - Hello, Mr. Jon. How are you?
- Nice to meet you. - Nice to meet you, Jerry.
- Alina. - Nice to meet you.
I wanna talk. Can we go in the back?
Can we go sit over here and talk?
Yeah. Sure, sure.
So you bought this bar, how many years ago?
- Twenty years ago. - Twenty years ago.
- This is your legacy, isn't it? - It is.
You wanna leave this bar to your family, right?
- Yes - Exactly.
Do you wanna leave them a profitable bar?
- Of course. - Excuse my language.
Then why is this place such a piece of shit?
Why is it so filthy?
Because before, when we opened it, everybody say,
"Oh, this is our living room. We don't wanna change."
Right now business is going down.
Young generation not coming.
What percentage of Florida do you think smoked cigarettes?
We got a few.
Jon: Fifteen percent.
Most of them are men, not women.
So women will never come here.
Right now, 85% of this state does not want to come here.
Wow.
So, I'm telling you right now,
out of the gate, one of the first problems
you have is smoking.
Now you're gonna say, "My current customers
like to smoke here."
Honestly, uh, it isn't about who's here.
It's about who's not here.
I mean, guys, look at this.
Look at the filth. Look at the ceiling and the leaks.
This is what you're leaving your children?
What are you doing?
Now come with me for a second, both of you.
That glass isn't clean.
That's why the beer has no foam.
It's called beer clean.
When the glass is beer clean,
rinsed properly and cleaned properly,
the head stays on the beer.
You guys are all drinking bottles
because you probably know the draft beer sucks here, right?
You make half the profit on that bottle that you do the draft.
So your customers buy bottles, you don't make any money,
and it's all because you guys don't know
how to clean a freaking glass?
Look at this place.
Come on, Jerry, look at the filth on the floor.
Look at this [bleep] place!
This is the legacy for your children?
Jon: This is the legacy for your children?
No way.
Look at the filth of this place.
It smells like a frickin toilet in here, doesn't it, folks?
So this is your legacy.
You're right, you're right, Jon.
So what do we do about it?
We need to change it.
And if I change it, will you change?
Because this all happened while you ran it.
So why would I come in here, spend my money,
and remodel this bar
for you to make it a piece of shit again?
I promise you, I'll be not changing then.
- He's a good man, isn't he? - He is.
But he's not a good businessman.
Because this is stupid, isn't it?
- I know. Yes. - Yeah.
And you guys are smoking behind the bar, right?
- Yeah. Jon: How illegal is that?
- It's pretty illegal. Jon: It's very illegal.
Your drinks sucks. Your pizza sucks.
Your facility is one of the worst I've ever seen.
And you put your life savings in this.
I got to make you a bar operator.
I got to make you proud of this.
So, that you have a legacy to give to your kids.
You're right, Mr. Jon.
I will help you, if you promise me
that you will change and do what I tell you.
- I promise you. - Okay. See you tomorrow.
- Thank you. Jon. - Thank you.
He's a very good guy. I see it.
A very good guy, and he's professional.
He gave me very good lesson,
but I not see it. This one before.
I'll never smoke behind the bar again. I'll tell you that.
Jon Taffer walked in and I almost shit my pants.
It was a wake up call. Jon was a 100% right, you know.
It's got to get fixed. It's got to get done.
We're gonna make this place great again.
[applause] That's it. I agree, I agree.
[instrumental music]
- I was very surprised. Very-- - Oh, big.
That was big big surprise. Big surprise.
Tammy, what do you feel like meeting him today?
I'm nervous to meet him, but excited
because I know when he comes in, we're gonna learn a lot
- Right. - It's gonna be good.
Mary: Last night, I felt like there was someone
was yelling at my father, but he needed to hear it.
It's stuff we've wanted to say for so long.
We just always hold it back in.
We don't wanna hurt him,
but we're hurting ourselves by not speaking up.
- Hello. - Oh, my God.
- Hey. Jerry: Hello, Mr. Jon.
Jon: Last night was more than distressing.
It was completely aggravating.
Jerry has owned this bar for years.
It truly is one of the worst environments
and worst run bars I've ever seen.
But Jerry is oblivious to it.
Today he's gonna learn to pay attention
because I'm going to make him pay attention.
He has to learn why he's failing so he can succeed.
So I'm Jon, this is Tassia, one of my favorite mixologists.
You've made drinks all over this country.
This is Jenn, one of my favorite chefs in the country.
Jenn used to run all the restaurants in Caesar's Palace.
Not one, not two. How many?
- Fourteen. - Fourteen.
- Wow. - You can't even run one.
What did you see last night, Jenn?
That is a poor excuse of a kitchen back there.
And it seems like you've tried a number of things
over the years because you have all this
household kitchen equipment in there.
When I work day shift, I'd bring my own stuff
and I'd cook for the customers,
and then I'd make, like chicken sandwiches
or sometimes if I did a Sunday morning,
I'd make breakfast.
You have some of the best employees I've ever seen.
- Isn't that incredible, guys? - Yes, it's like family.
It's like family.
But look at how he lets them down
when they're fighting for you.
Shame on you.
Yeah, I'm very ashamed.
What'd you see last night, Tass?
Well, Jon, there wasn't too much to see.
I'm curious if you guys know how to actually make cocktails.
Everyone was ordering a bottled beer at the bar last night.
Now I see the taps, and I understand
why your regulars know that when they come here,
the only option for them is a bottle of beer.
Just the draft beer sucks, right?
You're lazy and you have an empty wallet for it.
Your approach is not gonna work. You're gonna lose everything.
You understand that?
You're gonna keep writing checks. This place is worthless.
You can't even sell it. It's a money losing operation.
Anybody who buys it has to remodel everything.
There's no value here at all. You understand that?
Zero asset value.
So the business is worth nothing.
The only thing it's worth is the money
that you can make out of it in the future.
So you took an asset that was worth $200,000,
and now it's worthless.
Alina: I think he has maybe not knew
how the business running right now.
Twenty years ago, was a little bit different.
Right now, technology, this that, you know--
But he had 20 years to learn it.
- That's true. - Yes.
Do you understand how stupid this is?
But you see, I'm not recognized.
I'm not thinking about this. What do you think?
You see, when I hear that, then I say to myself.
He's not lazy. He's an idiot.
You walk by the filth but never thought of it.
When they told you they didn't have things that they needed.
You never thought of it. You thought of it. You saw this.
You didn't make a mistake. You made a choice.
You made a choice, you know?
I mean, it's not stupid. I'm not stupid, so, you know...
I'm not sure of that. So here's what we're doing.
I want them both to look around for a minute
so we see what we got.
[tense music]
If you have some questions,
you know, ask me, okay. Please.
Do we take these off and clean them every night?
Well, that was like one month ago.
Tassia: Yeah. They're gross. They're gross.
I wanna ask you a question and give it to me honest, okay?
- Yes. Jon: I'm here to help him.
If you're not honest with me, I can't help him.
Is he ignorant or lazy?
I think so, more lazy.
Has his laziness let you down?
Yes.
Has his laziness made you
disappointed in him?
Yes.
Does his laziness impact
you as an employee?
- Absolutely. - Bingo!
Bingo.
I just figured you out, didn't I?
Jenn, what's going on in there?
Oh, boy. Jon, we got some big problems here.
Tell me.
Jerry, I got some questions for you.
Okay. When is this pizza from?
Because there's no label, no date on it.
No one knows when it's from. But I can tell you, it's old.
You know how I know it's old? There's mold on here.
[intense music]
Did you serve this to customers last night?
No. I did serve, but I got the ones
in the front that I made sure there was nothing on it.
Jon: So I got to understand this.
You open the package, you saw the mold.
Mary: So I went to a new package.
So you found one that didn't have the mold on it.
Correct and I don't wanna throw them away
because I don't wanna get yelled at.
If you throw them away,
what happens?
It comes out of my check.
Jon: That's against the law.
So understand, guys, what he's done.
He takes his failure and he puts it on you, right?
He does not take money from you anymore. Ever!
So understand guys, what he's done.
He takes his failure and he puts it on you, right?
He does not take money from you anymore. Ever!
Okay.
Let's go guys. Let's go to work.
- Come on over here. - Mr. Jon is right.
I make it lot of mistakes, lot of mistakes.
I disappointed me and I promised for my wife I'll be changed.
Even I promised for my employee too I'll be changed everything.
Okay, so let's just understand what this is.
This is about your family's future.
But if we put together a great program,
I need somebody to run it.
Are you gonna fight for that future,
or are you gonna let them down?
No, I'll be fightin'.
Okay? That's what I need to hear.
Okay.
We got a lot to accomplish today.
We're gonna go to work and start training
you with two of my favorite experts.
So get everything you can out of this.
I feel my husband deserve, you know
what Mr. Jon said.
He promised he be better.
So I hope everything will be nice and smooth.
[instrumental music]
Jenn: Hello, Jerry. Tammy.
- Hi. - How are you?
A little bit tired, but good. Good.
Last night during recon, our spies
ordered a pizza that was full of grease.
Doughy. Disgusting. Absolutely terrible.
Tammy, it's my understanding that you were the one
responsible for bringing this pizza oven here.
I think you were on the right track.
However, we failed on execution.
I'd like to stick with pizzas.
I just want to serve a better product.
This is a grilled flatbread,
pesto, cherry tomatoes,
sliced red onions,
black olives, shredded parmesan cheese.
And that goes directly in, directly onto the grates,
475 for nine minutes.
- Nine minutes? - Right.
At this point I'm gonna add some fresh, good ingredients.
Goat cheese. Fresh basil, four pieces.
Okay. And there we have our veggie pesto flatbread.
Would you like to have a try?
I thought it would take longer time to make pizzas
that weren't frozen, but Chef Jenn,
she made it to where it's easy for us to make them.
They were actually very good.
We're going into stress test tonight.
- Are you up for the challenge? - Yes.
[instrumental music]
Tassia: Last night during the recon,
I'm watching the bartenders
attempt to make a Bloody Mary.
It was a disaster.
So today I'm gonna show them
how to accurately make simple cocktails.
First thing I noticed when somebody ordered a Bloody Mary,
which is a classic cocktail, it was totally wrong.
They were not happy with it, they questioned the mix
because it just didn't taste good.
So we're gonna do a proper Bloody Mary.
We're starting in a pint glass.
Four and a half ounces awesome house made Bloody Mary mix
unique to Gerry's Sports Pub. We have our vodka.
We're gonna do two ounces. Add your ice.
Fresh celery stalks, grab a lemon wedge,
and we put together these adorable Bloody Mary skewers.
And there we have it, our Bloody Mary.
Imagine enjoying your little snacks on top.
Those are meant to be nibbled on as you're enjoying the cocktail.
I enjoyed learning Bloody Mary with a signature mix.
Had a zing to it and it was delicious.
I think our customers are gonna enjoy it.
Alright guys, we still have a lot of work to do, right?
We're gonna keep on working straight through until
it's time for stress test. Alright? Let's do this.
- Thank you. - Thank you.
[instrumental music]
Jerry: No smoking over here.
If somebody wanna smoke, go outside.
It's no more smoking in the Gerry's Sports Pub.
I quit the smoking and if you see at me
with the cigarette, kill me. [laughs]
Some of the old people won't know. So you'll have to tell.
No, I'll be there for everybody.
Now, if you guys needed something, you know I help you.
Call me, "Jerry. This one, that one." I'll be doing.
So here's what I'm doing.
I'm taking ten balloons.
I'm putting those ten balloons on these two dartboards.
Every time we make a significant mistake, I'm popping a balloon.
When the ten balloons are gone, it means we failed.
- You guys ready? - Ready.
Okay, invite them in. Let's do this.
Alright.
[instrumental music]
Hello, guys, come over please.
Welcome in the Gerry's Sports Pub.
Where are these people coming from? I am freaking out.
- What can I get you? - Six jerseys.
- Well seasoned pepperoni.
Jersey. Three new jerseys?
I need one pizza.
Oh, shit.
We were shown how to cook.
Mary Ellen. These are all wrong.
- They are? - Holy [bleep].
We gotta dump all these drinks, Jon.
- These are not made with cider. - Already?
Jon: How many Tass? - Six drinks.
She was in a roll. But she's making the wrong drink.
Ah, I made the wrong glass for the right drink.
Jon: Every time we screw up tonight, I'm popping a balloon.
We run out of balloons. That's it. We shut down.
That's six drinks. But I'll be nicer than that.
I'll only pop three.
But every time we screw up a drink,
every time we screw up food, I'm popping another balloon.
So let's root for 'em so we can actually make
it to the end of the night.
[cheers and applause]
Make it for me, the Bloody Mary one.
One Bloody Mary and one, uh...
[indistinct chatter]
- You see your husband working? - Excellent. Very good.
Jon: When was the last time you saw him standing and working
right there?
I don't remember.
Who wanted the pizza?
Somebody wanted pizza?
- Alright. - Pepperoni.
- Pepperoni? One pepperoni. - Yeah.
- We need four pepperoni. - Four?
- Four. - Three at a time only.
- Right. - Who are these for?
Anybody want a jersey?
I should have a little bucket over here.
[instrumental music]
- We both got asses, man. - There you go.
Tassia: Vinny, start over. Those are all wrong.
Way too much simple syrup. It's a one count.
I thought it was a four.
Jon, I just had to have Vinnie reset three drinks
and toss 'em and start over.
- Three more? Wow. - Yeah.
[pops]
Ah, I'll only do two.
I'm being generous for now.
Well? We're open.
Things are not moving very quickly.
I'll show you what I mean. Who doesn't have a drink?
If we don't dig out in the next
15 minutes, we're never gonna make it.
I got a feeling we're gonna be out of balloons.
- Two pepperonis, correct? - That's right. Yeah.
Alright.
We'll be needed two pepperoni.
- So two more, then it's four? - Yeah. Two more.
Wait. Hold on, hold on, hold on.
Where's the tickets for the other orders that you
verbal earlier? So we're getting--
Yeah, but you have to be consistent in your system.
This is your first order that came in.
Then you verbaled two more orders.
Then you put one here and then
the other one's hanging upside down here.
There is no organization.
- We're already lost. - What's happening?
We're not following any sort of system.
So half of the pizzas are coming in verbally.
The other half are coming in on tickets.
- You can't have it both ways. - I not know.
I not know we do it with the paper.
Does anyone at a table have a drink.
Has anybody ordered on these tables?
No.
That's at least one balloon.
How many balloons are left? Four.
Come on, guys, let's get these drinks out.
Don't slow down now.
Jerry, do you know where you're taking these?
Yes. Thank you.
He just took my [bleep] pepperoni.
Mr. Jon.
Alright, guys.
Now, why is that pizza going there?
It's going to the wrong place.
It's going completely out of order because he's not
writing down any table numbers.
And you already ordered the drink? Not yet?
You're bringing the wrong pizzas to the wrong table.
You don't have table numbers do you?
No we don't have any numbers.
All these years, you never chose to do that.
So, that's somebody else's pizza that he got.
How do we serve people? We don't know where it goes.
There's no organization at all, Jerry.
- We know-- - We are not set up to succeed.
Who's ordered a pizza at the bar that hasn't gotten one?
Okay, well, that's another balloon.
Jerry: Sorry, Mr. Jon.
Guys, we're getting down now.
Three balloons are left, and I could knock them
all right now if I wanted to.
So, guys, we make another error those balloons are going.
Guys, we're getting down now.
Three balloons are left, and I could knock them
all right now if I wanted to.
So who's still waiting on a drink?
That's one balloon, guys. Right there.
Bad service, right?
Guys, we're getting down to the wire.
We make another error, those balloons are gone.
[indistinct chatter]
- Well, it's ready. - What's up? What's up? Yeah,
You're taking the wrong ones.
You're taking them to the wrong people.
Oh, my [bleep] God.
Okay, guys, who ordered the pizza?
Uh, vegetable. Vegetable.
No.
All veggies should be going to the bar.
- The bar ordered first. - Okay.
Jon: We don't know what pizza goes where.
The man who got a pizza is not the first person
who ordered the pizza, so it isn't first up, first out.
The fact of the matter is, the old Jerry did this years ago,
but old decrepit bar can drain you.
And now he's lost his fire.
It seems like he's been in a bar business
for about an hour. Not for all these years.
How do we get drinks to the table over there?
- You are? Good. - How's that?
That veggie looks good there, Tammy.
Who ordered the pizza, the veggie?
He said he not order.
- It's right here. - This kitchen's gonna be dead.
This is-- this is exactly-- this is exactly it.
So what-- what's going on with our pizza over here?
- Getting cold here? - Ridiculous.
Jon: I'm popping another balloon
because this operation is insane!
That guy ordered a pizza a half hour ago.
You will never see that frickin' pizza.
Have you ever seen a business run like this?
Never!
We're freaking done!
We're done! Shut it down!
Jerry, you're the worst operator I have ever seen!
I'm freaking done! Unbelievable!
We do it the best what we can, you know?
No, you didn't do it the best way you can!
You never planned! You never cared!
Tell 'em the truth!
- It is true. - Apologize!
Guys I apologize for everybody for late wait.
For the food. Wait for drinks.
I never got my pizza either. I never got it.
Of course you won't get it.
He'll give it to everybody but you.
We're done! Jerry, close this place up. I got to go to work.
- Finish the drink and you-- - We're done!
Jerry: He's right, he's right, you know.
But next time we be organized that.
I'm very sorry. I'm very sorry.
Jerry: We be much, much, much better.
This is-- is very good lesson. Very good lesson.
[instrumental music]
- Hello, everyone. - Hi.
Last night's stress test was a total disaster.
So going into today's training,
we're gonna focus heavily on getting the bartenders
to know how to properly do a pour count.
Today we have more training to do.
We're gonna be working on some other cocktails
that will require you to know your pours by heart.
Right? Every count is a quarter of an ounce.
Right? Four quarters and a dollar.
An ounce is how many counts?
- Four. - Don't be scared. How many?
Four. What if we're doing one and a half?
- Six. - What if we're doing two?
- Eight. - Just like that.
Every time, okay? Perfect.
Since you guys loved the beer cocktail so much last night,
and I think your customers did too.
We're gonna do one more beer cocktail on the menu.
This one's really fun. It's a little bit different.
So let's get right to it.
Two ounces of mango puree
three quarters of an ounce of Twisted Alchemy lime juice.
So how many counts?
One, two.
No, three. Three quarters. Twenty five cents.
Exactly. There we go.
A little ice. Shake it.
[ice rattles]
We're rimming it in chamoy because this is our adhesive.
Then we're dipping it in tajin.
Pour ingredients into the fresh glass.
[upbeat music]
And top it off with a lager.
So we'll take our time here go nice and slow.
And here we have it. Our mango lager.
[instrumental music]
What do you think?
- Good stuff. Right? - Yes.
Alright. I'm gonna keep working with you until the relaunch.
So we still have work to do, and I'm here with you
through the whole process. Okay?
All: Thank you.
[applause]
[instrumental music]
After last night I have no confidence
that this bar can succeed.
Jerry was like the proverbial deer in headlights.
He was frozen. Then he started to move.
He ran everywhere and accomplished nothing.
So the good news is, Jerry's trying.
The bad news is he's not accomplishing anything.
- Hello. - Hello, Mr. Jon.
How are you, honey?
- Nice to see you. - It's good to see you.
- Jerry. - Nice to see you.
Jon: What have you learned this week, Jerry?
Jerry: I'm learning I was lazy.
Number one. Stupid.
I make it too many mistakes. Lot of mistakes.
I not even know I make it that mistakes.
Yeah, when you go into your bar tomorrow night,
what's gonna be different than the way you run it?
I'll be everywhere. First of all.
I'll be checked everywhere, I'll be talk to my employee,
you know, and I'll be talk to the customer.
Jerry I'm building you a beautiful bar.
You're gonna have table numbers.
You're gonna have stool numbers.
You're gonna have ordering systems.
- You're gonna have menus. - Wow.
You're gonna have trained staff that knows the recipes.
And you're gonna have a beautiful bar.
Oh, my gosh, I can't believe it.
So with all of that,
if he doesn't follow the systems
we fail again, don't we?
- Yes. - Absolutely.
I'll be following what you say.
- I believe that. - I always follow what you say.
You know, when I got here, I wasn't sure you deserve this.
Now, I know you do.
- Thank you, I appreciate it. - You do.
You deserve a good life.
- Yeah. - You deserve a good retirement.
You deserve that legacy.
Don't let this opportunity get past you.
There is such a thing as the American dream, isn't there?
- I know. - Yeah.
And you came here with that American dream.
I just wanted to make sure you got it.
You know, I walked in there thinking Jerry didn't get it.
And I'm walking out thinking, son of a gun, he did.
So I'm starting to build a little confidence.
I think Jerry's gonna move. I think Jerry's gonna try.
And I think Jerry's gonna use the systems we put in.
If he does that, we got a real chance of success.
[instrumental music]
Jon: Is this not one of the worst bars you've ever seen?
Man 1: It definitely is.
You got to recover everything
to get rid of that smell and that's probably gonna be
one of our biggest challenges.
Can I seal this wall and put a door over here?
Woman 1: Oh, yeah.
Then we could put a real back bar here.
But there may be structural issues, electrical issues,
plumbing issues, I get it,
but this should be our objective if we can pull it off.
[crowd cheering]
Jon: Hello.
I love it around here.
This is a great community
and this bar has been here a long time, right Jerry?
Twenty years ago we bought this bar.
How do you feel now?
A little bit shaky, you know.
You showed your character and you showed your love.
- Yeah. - Tammy, are you proud of him?
- Yes. Absolutely. Jon: Yeah.
- He's really tried, hasn't he? - Yes.
Jon: What do you think, Vinny? - I think it's gonna be good.
I got something very exciting to show you.
Alright, here we go, guys. You ready?
[crowd cheering]
One. Two. Three.
[instrumental music]
Wow!
One. Two. three.
[crowd cheering]
Wow.
Alina: I love it.
- It looks so good. - Awesome.
We have call to actions on the windows.
A whole new sign.
What is that word?
That's my name from Poland.
Every time you walk under that door,
I wanted it to inspire you
to not let you sit down again.
But I'm very proud, you know.
Um, it's very good.
How do you feel, Alina?
I'm surprised.
[laughs]
- You good guy. Very good. - So are you.
So, should we show him the inside? What do you think?
- Yeah. Jon: Alright, go ahead.
[instrumental music]
- Oh, my God! - Wow!
- Wow.
- Oh, wow! - Jesus Christ.
Alina: I can't believe it. - I can't believe it either.
Alina: I love it.
- Wow wow wow. - I was looking for dart boards.
- The dart boards' there. - There it is.
Jerry: Even in my dream is not like this, you know.
Alina: This is absolutely gorgeous.
- I love this wood. - I love these chairs.
- Yeah, yeah, so much better. - Oh, my God, our kitchen.
Tammy: Oh, my God, it's so different.
Jon: What do you think?
What I think I show you what I think.
[both laugh]
Mr. Jon give me the big surprise.
The name Jerzey's Bar.
I can't believe it.
I'm very, very, very happy.
Remember those little TVs you had?
Look at your televisions now.
We put a little separation,
so the darts and the pool are all back there.
So people up here don't get disturbed by it.
- You with me? - Yeah.
Then I got decorative ceiling tiles
to put in this custom ceiling.
Jon: That is cleaner, nicer. Alina: I love that.
Jon: I wanted it to look authentic.
Then I got rockless tables.
The legs self-adjust, they will never rock.
I also got Dark Horse Miami
to do the vinyl logos that you see around the room.
I got Erica's plumbing, AC and restoration
to overhaul all the plumbing back here.
And what I did is I put two stations side by side,
and you each have your own Skytab POS system.
Then I also got you guys tablets,
food order goes in the kitchen on a printer.
- Beverage order comes here. - Oh, awesome.
With the right table numbers and a seat numbers
we don't have any of the problems
we had during stress tests.
- Very good. - That's great.
I got Cocktail Kingdom
to give you every tool you need.
I got Manitowoc to give you a brand new ice machine.
Look at that beautiful clean ice.
I got Middleby to give you a turbochef double batch.
So now we can sell those pizzas and people aren't waiting.
And I got barproducts.com
to give you guys all new glassware.
You're a good guy in a bad place.
You lost your energy, you stopped caring.
And that's when it hurt you,
hurt your wife and hurt your family.
Now you have every reason to have that
energy back, don't you?
Oh, already I have an energy.
Did you see that big crowd outside?
- Yes. - You guys get 'em back.
- Okay. You ready? - Yes.
Right, let's go to it.
[upbeat music]
Hi, everybody.
Welcome to Gerry's Sports Bar.
Come over.
Jerry: What's up? What's up? How are you?
- What are you drinking? - Mango lime lager.
Jerry: Mango lime.
- I'm so nervous. - Okay.
[indistinct chatter]
- Shit, I just spilled it. - I'll make you a bloody Mary.
Where the [bleep] is the bitters?
They're off to a little bit of a small start
a little nervous trying to coach him through it,
get 'em comfortable and get 'em to get
these drinks out to the bar.
Jon: Keep going, Mary Ellen. We're getting there.
The bartenders are starting to speed up
they're a little slow right now but look at Jerry.
Jerry's taking orders from table,
and he's engaged in the business.
The next 15 minutes or so, either we'll stay
with it, or fall behind. We'll see.
[instrumental music]
- How we doing, chef? Jenn: Tammy's doing a great job.
Pizzas are looking good so far. We got tickets on the rail.
- What do you think, Tammy? - Awesome.
Pretty cool, huh? Tammy's doing great in the kitchen.
Pizzas look great. They're coming out quickly.
That's how we become successful.
So ready pizza over here.
- I-- I got their drinks. - Okay.
Alright, guys, now we're getting there.
How are we doing, Jerry? You know where you're going?
Jerry: Very good. Yes, of course.
So we have it over here. Right?
Oh. Thank you.
[instrumental music]
Two Long Islands.
- Amazing. Thank you. - How do you like it, that?
[cheering]
Things are starting to move now.
Everybody's slipping into a pace and a momentum
starting to feel pretty good.
Do you guys want two long islands again?
Look at your beautiful bar.
Beautiful.
Look at your energized husband.
- Yes. - You're having fun now.
- Aren't you? - Yeah. Lazy Jerry was fired.
- Now he's different Jerry. - I believe that.
- My work is done. - Mr. Jon.
Jerry: Thanks a lot, Mr. Jon.
I appreciate it for everything what you did it.
We'll be working very hard right now, you know.
Running this bar how it was to be run.
This is my legacy. Yes.
Jon: Jerry is back. He's seizing this opportunity.
He's being successful, and I'm very proud of him.
[instrumental music]