1 00:00:00,567 --> 00:00:01,368 - Working two jobs, 2 00:00:01,368 --> 00:00:03,737 I wake up at 3:30 in the morning. 3 00:00:03,737 --> 00:00:07,640 I work at my other job 10 hours a day, then I come here 4 00:00:07,640 --> 00:00:09,142 and I do what I can. 5 00:00:09,142 --> 00:00:10,543 But at the end of the day, I'm exhausted. 6 00:00:10,543 --> 00:00:11,511 I'm only 25. 7 00:00:11,511 --> 00:00:13,580 No, I'm kid-- [chuckling] 8 00:00:13,580 --> 00:00:15,515 NARRATOR (VOICEOVER): For over 30 years, 9 00:00:15,515 --> 00:00:19,152 Jon Taffer has traveled the country saving hundreds of bars 10 00:00:19,152 --> 00:00:20,620 from failure and ruin. 11 00:00:20,620 --> 00:00:22,322 (OFF) JON TAFFER (VOICEOVER): I started 12 00:00:22,322 --> 00:00:25,458 rescuing bars decades ago because they're part 13 00:00:25,458 --> 00:00:26,593 of the backbone of America. 14 00:00:26,593 --> 00:00:27,660 - Let's go. 15 00:00:27,660 --> 00:00:28,495 We're doing it. 16 00:00:28,495 --> 00:00:29,796 We're doing it. 17 00:00:29,796 --> 00:00:32,298 But as the industry continues to explode, 18 00:00:32,298 --> 00:00:37,737 the amount of failing bars is increasing at an alarming rate. 19 00:00:37,737 --> 00:00:40,407 When do I have you say, that's not going to work? 20 00:00:40,407 --> 00:00:42,575 But I can't be everywhere at once. 21 00:00:42,575 --> 00:00:44,577 So I've handpicked some of the nation's 22 00:00:44,577 --> 00:00:45,812 top hospitality experts-- 23 00:00:45,812 --> 00:00:47,881 - This looks like a convenience store. 24 00:00:47,881 --> 00:00:49,682 - --to help me lead the charge. 25 00:00:49,682 --> 00:00:51,584 - This is your staff that you 26 00:00:51,584 --> 00:00:52,786 did not set up for success. 27 00:00:52,786 --> 00:00:54,354 (OFF) NARRATOR (VOICEOVER): Now, Jon 28 00:00:54,354 --> 00:00:56,189 is sending legendary hospitality expert Dustin 29 00:00:56,189 --> 00:00:58,658 Drai to Apache Junction, Arizona, 30 00:00:58,658 --> 00:01:00,894 to rescue Tumbleweed Grill and Bar. 31 00:01:00,894 --> 00:01:03,596 - We are determined to raise the bar 32 00:01:03,596 --> 00:01:07,434 and rise to the occasion. 33 00:01:07,434 --> 00:01:11,171 NARRATOR (VOICEOVER): In August of 2022, Teresa 34 00:01:11,171 --> 00:01:14,607 and her husband Alan opened up Tumbleweed Grill and Bar 35 00:01:14,607 --> 00:01:16,810 in Apache Junction, Arizona. 36 00:01:16,810 --> 00:01:18,378 - I am a manager 37 00:01:18,378 --> 00:01:20,146 for a local convenience store. 38 00:01:20,146 --> 00:01:21,714 I've been doing that for nine years. 39 00:01:21,714 --> 00:01:24,884 So I was surprised when she said, hey, let's open up a bar. 40 00:01:24,884 --> 00:01:26,586 - Well, the reason 41 00:01:26,586 --> 00:01:29,355 was for him to be able to run his own business instead 42 00:01:29,355 --> 00:01:31,157 of running other businesses like he has 43 00:01:31,157 --> 00:01:32,659 been doing for years and years. 44 00:01:32,659 --> 00:01:34,894 NARRATOR (VOICEOVER): And initially, the couple's 45 00:01:34,894 --> 00:01:36,930 investments seemed to be paying off, 46 00:01:36,930 --> 00:01:39,766 with the bar experiencing record interest 47 00:01:39,766 --> 00:01:43,403 from the local community. 48 00:01:43,403 --> 00:01:45,805 - When we were new, a lot of people came. 49 00:01:45,805 --> 00:01:48,241 And it was doing pretty good. 50 00:01:48,241 --> 00:01:49,843 (OFF) NARRATOR (VOICEOVER): But, with Alan 51 00:01:49,843 --> 00:01:53,646 unable to leave his convenience store job as they hoped, 52 00:01:53,646 --> 00:01:56,216 Teresa was left to run the bar alone. 53 00:01:56,216 --> 00:02:00,687 And her lack of management skills soon became apparent. 54 00:02:00,687 --> 00:02:03,456 - So Teresa tries, but, you know 55 00:02:03,456 --> 00:02:04,757 she's, never done it before. 56 00:02:04,757 --> 00:02:06,526 - Do you need powdered gloves? 57 00:02:06,526 --> 00:02:07,360 - You can't. 58 00:02:07,360 --> 00:02:08,528 - Oh, you can't? 59 00:02:08,528 --> 00:02:09,229 - You can't have powdered back here. 60 00:02:09,229 --> 00:02:10,563 - Oh, OK. 61 00:02:10,563 --> 00:02:12,632 NARRATOR (VOICEOVER): To make matters worse, 62 00:02:12,632 --> 00:02:15,335 the novelty of being the new bar in town wore off 63 00:02:15,335 --> 00:02:17,537 and customers stopped coming back. 64 00:02:17,537 --> 00:02:20,773 - I can't believe nobody's here. 65 00:02:20,773 --> 00:02:23,409 - Watching Teresa struggle, it hurts me. 66 00:02:23,409 --> 00:02:25,211 - How late are you staying open? 67 00:02:25,211 --> 00:02:26,679 - Oh, I don't know. 68 00:02:26,679 --> 00:02:28,281 I have no idea. 69 00:02:28,281 --> 00:02:29,883 NARRATOR (VOICEOVER): And as revenues declined, 70 00:02:29,883 --> 00:02:32,385 Teresa became increasingly desperate, 71 00:02:32,385 --> 00:02:34,954 turning to family, friends, and even staff 72 00:02:34,954 --> 00:02:36,723 to help keep the bar afloat. 73 00:02:36,723 --> 00:02:39,893 - I decided to just pull out my 401(k) 74 00:02:39,893 --> 00:02:41,995 and give them $20,000. 75 00:02:41,995 --> 00:02:43,930 NARRATOR (VOICEOVER): Now, with Teresa's 76 00:02:43,930 --> 00:02:47,233 inexperienced leadership and Alan's absence, 77 00:02:47,233 --> 00:02:48,568 the bar is sinking fast. 78 00:02:48,568 --> 00:02:50,570 - Tumbleweed Bar is currently 79 00:02:50,570 --> 00:02:52,238 losing about $4,000 a month. 80 00:02:52,238 --> 00:02:55,575 - We have put so much into this financially. 81 00:02:55,575 --> 00:02:57,744 So much of our relationship has gone into this. 82 00:02:57,744 --> 00:02:59,679 - But if it doesn't pick up, 83 00:02:59,679 --> 00:03:02,448 I see us closing in three months. 84 00:03:02,448 --> 00:03:04,851 NARRATOR (VOICEOVER): So before Tumbleweed tumbles off 85 00:03:04,851 --> 00:03:08,521 into the sunset, Alan and Teresa have made the decision 86 00:03:08,521 --> 00:03:10,890 to pull back the doors, bust open the books, 87 00:03:10,890 --> 00:03:14,661 and make a call for help to Bar Rescue. 88 00:03:14,661 --> 00:03:17,330 - I feel I need to be here more. 89 00:03:17,330 --> 00:03:18,932 PRODUCER: Are you ready to do that? 90 00:03:18,932 --> 00:03:20,667 - I have done that. 91 00:03:20,667 --> 00:03:24,370 I terminated my employment with my employer this morning. 92 00:03:24,370 --> 00:03:27,774 [tense music playing] 93 00:03:38,844 --> 00:03:40,346 - For this rescue, 94 00:03:40,346 --> 00:03:42,448 I've asked Dustin Drai to lead the charge. 95 00:03:42,448 --> 00:03:44,784 JON TAFFER (VOICEOVER): Dustin is the vice president 96 00:03:44,784 --> 00:03:47,219 of entertainment for the world famous 97 00:03:47,219 --> 00:03:49,321 Drai's Nightclub in Las Vegas. 98 00:03:49,321 --> 00:03:52,525 This family is royalty in the field of hospitality, 99 00:03:52,525 --> 00:03:56,662 so he has literally grown up in this industry. 100 00:03:56,662 --> 00:03:57,963 - Derrick, Jason, 101 00:03:57,963 --> 00:03:59,565 thank you guys for coming with me. 102 00:03:59,565 --> 00:04:01,534 Jon recommended some of the best in the business, 103 00:04:01,534 --> 00:04:03,436 and I couldn't be more proud to work with you 104 00:04:03,436 --> 00:04:04,904 guys to help this couple. 105 00:04:04,904 --> 00:04:08,707 DUSTIN DRAI: So Jon sent us to Tumbleweed Grill and Bar 106 00:04:08,707 --> 00:04:11,310 in Apache Junction, Arizona. 107 00:04:11,310 --> 00:04:13,546 - It's an extremely small town-- 108 00:04:13,546 --> 00:04:17,283 9,000 people-- so for a small town bar, 109 00:04:17,283 --> 00:04:19,552 you need to be a place that can attract people 110 00:04:19,552 --> 00:04:21,587 once and have them come back. 111 00:04:21,587 --> 00:04:23,355 Because if you get them once and they leave-- 112 00:04:23,355 --> 00:04:24,023 - That's it. 113 00:04:24,023 --> 00:04:25,458 - --you lost them. 114 00:04:25,458 --> 00:04:27,660 Now, this place is known for the gold rush. 115 00:04:27,660 --> 00:04:30,396 Back in the 1800s, people flooded this place 116 00:04:30,396 --> 00:04:33,833 and they found some gold, but not this place. 117 00:04:33,833 --> 00:04:35,501 - We're in the middle 118 00:04:35,501 --> 00:04:37,002 of nowhere, that's for sure. 119 00:04:37,002 --> 00:04:38,871 NARRATOR (VOICEOVER): For the kitchen, 120 00:04:38,871 --> 00:04:42,341 Jon brings in Jason Santos, one of Boston's most 121 00:04:42,341 --> 00:04:44,543 creative and charismatic chefs. 122 00:04:44,543 --> 00:04:48,447 Chef Santos is a published cookbook author as well as 123 00:04:48,447 --> 00:04:51,817 owner and operator of five successful restaurants in 124 00:04:51,817 --> 00:04:53,886 the greater New England area. 125 00:04:53,886 --> 00:04:58,057 For the bar, Jon brings in Derrick Turner, a mixologist 126 00:04:58,057 --> 00:05:00,559 from New York City, who was named a top 10 127 00:05:00,559 --> 00:05:02,561 bartender by Time Out Magazine. 128 00:05:02,561 --> 00:05:04,330 Derrick has worked with both craft 129 00:05:04,330 --> 00:05:07,600 spirit brands and major breweries across the country. 130 00:05:07,600 --> 00:05:08,834 - Look at this. 131 00:05:08,834 --> 00:05:10,669 No signage on the doors. 132 00:05:10,669 --> 00:05:12,872 Half the sign on the building is out. 133 00:05:12,872 --> 00:05:15,407 You drive by this place you have no idea what it is. 134 00:05:15,407 --> 00:05:17,042 - It's so empty out front, 135 00:05:17,042 --> 00:05:19,545 you could literally see tumbleweeds go by. 136 00:05:19,545 --> 00:05:21,914 - Literally go by the front door. 137 00:05:21,914 --> 00:05:25,784 So this place was bought by Teresa and Alan 138 00:05:25,784 --> 00:05:27,553 about a year ago. 139 00:05:27,553 --> 00:05:31,590 And she felt that it would be an amazing idea to buy a bar 140 00:05:31,590 --> 00:05:33,659 for them and for their family. 141 00:05:33,659 --> 00:05:36,562 The issue, they have no idea what they're doing. 142 00:05:36,562 --> 00:05:38,030 - Like a speakeasy, yes. 143 00:05:38,030 --> 00:05:39,532 - Right. 144 00:05:39,532 --> 00:05:40,366 MAN: People will say, where are you dancing? 145 00:05:40,366 --> 00:05:41,100 We can't tell you. 146 00:05:41,100 --> 00:05:42,034 - We can't tell you. 147 00:05:42,034 --> 00:05:43,068 - We can't tell you. 148 00:05:43,068 --> 00:05:44,737 - So Alan's Teresa's husband. 149 00:05:44,737 --> 00:05:46,372 He manages a bunch of convenience stores in the area. 150 00:05:46,372 --> 00:05:51,110 Crazy, Alan, this morning, decided to quit his job. 151 00:05:51,110 --> 00:05:52,711 He decided, you know what? 152 00:05:52,711 --> 00:05:54,947 I'm going to focus on this bar with no knowledge 153 00:05:54,947 --> 00:05:56,081 of the bar industry. 154 00:05:56,081 --> 00:05:57,416 - This is from like bad to worse. 155 00:05:57,416 --> 00:05:58,617 - Yeah, exactly. 156 00:05:58,617 --> 00:06:00,019 - Jack wants you in the kitchen. 157 00:06:00,019 --> 00:06:01,720 - Then you have Brandi. 158 00:06:01,720 --> 00:06:02,855 She's another bartender. 159 00:06:02,855 --> 00:06:04,490 - I don't even know what I got. 160 00:06:04,490 --> 00:06:06,725 - You don't know what soda you're drinking? 161 00:06:06,725 --> 00:06:08,027 - Brandi actually 162 00:06:08,027 --> 00:06:10,429 took $20,000 out of her retirement 163 00:06:10,429 --> 00:06:12,398 to give to Teresa and Alan. 164 00:06:12,398 --> 00:06:13,566 Then we have Lisa. 165 00:06:13,566 --> 00:06:15,100 - Do you want a box for your taco, 166 00:06:15,100 --> 00:06:16,669 or are you going to eat it? (ON) MAN: No. 167 00:06:16,669 --> 00:06:17,937 - No, we're not going to eat it. 168 00:06:17,937 --> 00:06:19,438 - Oh, my god. 169 00:06:19,438 --> 00:06:20,573 - That is not good. 170 00:06:20,573 --> 00:06:22,508 - Lisa is Teresa's sister. 171 00:06:22,508 --> 00:06:24,977 She moved back to town a week ago to help manage this bar. 172 00:06:24,977 --> 00:06:26,478 - Did you want a refill? 173 00:06:26,478 --> 00:06:27,146 I'm glad. 174 00:06:27,146 --> 00:06:28,547 - That's Nina. 175 00:06:28,547 --> 00:06:29,815 She's a bartender here. 176 00:06:29,815 --> 00:06:31,884 That's Teresa and Lisa's younger sister. 177 00:06:31,884 --> 00:06:33,419 So she also works in the bar. 178 00:06:33,419 --> 00:06:34,787 So it's one big family dynamic. 179 00:06:34,787 --> 00:06:35,821 - One family function. 180 00:06:35,821 --> 00:06:37,056 - And then you have Jack. 181 00:06:37,056 --> 00:06:38,490 - Oh, help me, Lord. 182 00:06:38,490 --> 00:06:40,492 - Jack's the kitchen manager. 183 00:06:40,492 --> 00:06:41,660 - No, nothing came through. 184 00:06:41,660 --> 00:06:42,895 - Push-- oh. 185 00:06:42,895 --> 00:06:45,698 - Tell her she has to push send. 186 00:06:45,698 --> 00:06:50,836 - So they are $300,000 in debt-- 187 00:06:50,836 --> 00:06:51,804 $300,000. 188 00:06:51,804 --> 00:06:52,805 - Man. 189 00:06:52,805 --> 00:06:53,906 - That's a lot of gold. 190 00:06:53,906 --> 00:06:54,974 - I mean, look at the seating. 191 00:06:54,974 --> 00:06:56,408 It's just dull. 192 00:06:56,408 --> 00:06:57,943 There's no energy. 193 00:06:57,943 --> 00:06:59,545 There's no identity to this place. 194 00:06:59,545 --> 00:07:01,113 (OFF) DUSTIN DRAI (VOICEOVER): If there's 195 00:07:01,113 --> 00:07:02,815 one thing I've learned when people walk 196 00:07:02,815 --> 00:07:05,484 into a bar or a nightclub or a restaurant, 197 00:07:05,484 --> 00:07:08,420 is that first impressions make all the difference. 198 00:07:08,420 --> 00:07:10,556 What they see is what they judge this place on, 199 00:07:10,556 --> 00:07:14,026 and this place looks awful. 200 00:07:14,026 --> 00:07:15,761 - So tonight, for recon, 201 00:07:15,761 --> 00:07:17,563 I have Cheyenne Davis. 202 00:07:17,563 --> 00:07:19,632 Cheyenne is one of the Gunner and Cheyenne, 203 00:07:19,632 --> 00:07:22,635 a popular country morning radio show in the area. 204 00:07:22,635 --> 00:07:24,503 So you would think Cheyenne knows this area. 205 00:07:24,503 --> 00:07:25,704 - She definitely knows the area. 206 00:07:25,704 --> 00:07:27,172 DUSTIN DRAI: So Cheyenne on the left, 207 00:07:27,172 --> 00:07:28,807 and her friend Mary on the right. 208 00:07:28,807 --> 00:07:30,209 - Can I have a water, please? 209 00:07:30,209 --> 00:07:31,176 - Yep, yes. 210 00:07:31,176 --> 00:07:32,211 - That menu looks very 211 00:07:32,211 --> 00:07:33,045 overwhelming, just from here. 212 00:07:33,045 --> 00:07:34,446 - Way too much. 213 00:07:34,446 --> 00:07:35,447 (OFF) DERRICK TURNER: That's a lot. 214 00:07:35,447 --> 00:07:36,615 That's a lot of black dots. 215 00:07:36,615 --> 00:07:37,850 - For such a quiet bar like this, 216 00:07:37,850 --> 00:07:39,018 it's, like, a huge menu. 217 00:07:39,018 --> 00:07:40,686 DUSTIN DRAI: How many menu items 218 00:07:40,686 --> 00:07:41,887 do you think they should have? 219 00:07:41,887 --> 00:07:43,889 - I mean, a dozen, tops. 220 00:07:43,889 --> 00:07:46,692 - May I please do the chicken dinner? 221 00:07:46,692 --> 00:07:48,894 - I believe we're out of chicken for today. 222 00:07:48,894 --> 00:07:50,195 JASON SANTOS: You believe? (ON) DUSTIN DRAI: Wow. 223 00:07:50,195 --> 00:07:51,163 - You believe? 224 00:07:51,163 --> 00:07:52,498 DUSTIN DRAI: Wow. 225 00:07:52,498 --> 00:07:54,833 - Can I do the Angus steak, then? 226 00:07:54,833 --> 00:07:56,068 - You sure can. 227 00:07:56,068 --> 00:07:57,469 How would you like it cooked? 228 00:07:57,469 --> 00:07:58,270 (OFF) CHEYENNE DAVIS: Medium rare. 229 00:07:58,270 --> 00:07:59,204 - Do you want a cocktail? 230 00:07:59,204 --> 00:08:00,472 MAN: Yes. 231 00:08:00,472 --> 00:08:01,240 - What would you like to drink? 232 00:08:01,240 --> 00:08:02,641 - That's their money. 233 00:08:02,641 --> 00:08:03,642 That's where they make their margin. 234 00:08:03,642 --> 00:08:05,811 That's how they stay open. 235 00:08:05,811 --> 00:08:07,179 All right, let's go to the kitchen. 236 00:08:10,616 --> 00:08:13,018 Oh, oh, look at that steak. 237 00:08:13,018 --> 00:08:13,986 Is that-- 238 00:08:13,986 --> 00:08:15,621 MAN: That is disgusting. 239 00:08:15,621 --> 00:08:17,890 DUSTIN DRAI: What did that steak ever do to them? 240 00:08:17,890 --> 00:08:19,958 - Holy moly. 241 00:08:19,958 --> 00:08:21,827 DUSTIN DRAI: I would-- oh, that's horrible. 242 00:08:21,827 --> 00:08:23,762 JASON SANTOS: With microwave vegetables. 243 00:08:23,762 --> 00:08:26,865 - Why would you ever come here to have this? 244 00:08:26,865 --> 00:08:27,966 DUSTIN DRAI: Not even looking at the steak, 245 00:08:27,966 --> 00:08:29,268 not even touching it. 246 00:08:29,268 --> 00:08:30,235 - Have you had any chef in your restaurant 247 00:08:30,235 --> 00:08:31,000 use a microwave like that? 248 00:08:31,000 --> 00:08:31,136 use a microwave like that? 249 00:08:31,136 --> 00:08:32,171 - I don't even have 250 00:08:32,171 --> 00:08:33,238 microwaves in my restaurants. 251 00:08:33,238 --> 00:08:34,006 DERRICK TURNER: This is crazy. 252 00:08:34,006 --> 00:08:35,507 - There you go. 253 00:08:35,507 --> 00:08:36,642 JASON SANTOS: Look, there's no seasoning. 254 00:08:36,642 --> 00:08:38,010 It's not seared properly. It's-- 255 00:08:38,010 --> 00:08:40,012 - --who knows what kind of cut? 256 00:08:40,012 --> 00:08:42,715 That's the test of a good cook, is can you cook to temperature? 257 00:08:42,715 --> 00:08:45,584 And he flips it before it even sears. 258 00:08:45,584 --> 00:08:47,186 - I'll do a Shandy. 259 00:08:47,186 --> 00:08:49,054 And what are you gonna have? 260 00:08:49,054 --> 00:08:51,623 - I don't think we have the Summer Shandy anymore. 261 00:08:51,623 --> 00:08:52,825 - OK. 262 00:08:52,825 --> 00:08:54,259 - I don't understand the think part. 263 00:08:54,259 --> 00:08:55,861 You either know or you don't know. 264 00:08:55,861 --> 00:08:58,030 - How about just an Old Fashioned? 265 00:08:58,030 --> 00:09:01,066 - OK, so it's like whiskey, sweet, sour, right? 266 00:09:01,066 --> 00:09:02,101 (ON) CHEYENNE DAVIS Yeah. 267 00:09:02,101 --> 00:09:03,135 - Oh, she's asking her 268 00:09:03,135 --> 00:09:04,570 how to make the Old Fashioned. 269 00:09:04,570 --> 00:09:06,638 - One of the easiest cocktails. 270 00:09:06,638 --> 00:09:09,007 It's bitters, sugar, bourbon. 271 00:09:09,007 --> 00:09:09,875 That's it. 272 00:09:09,875 --> 00:09:11,043 - It is so simple. 273 00:09:11,043 --> 00:09:12,544 (OFF) DERRICK TURNER: That is it. 274 00:09:12,544 --> 00:09:13,912 - Watch, she's-- she's going to mess this up. 275 00:09:13,912 --> 00:09:15,247 - Do you remember what's in an Old Fashioned? 276 00:09:15,247 --> 00:09:15,881 - No. 277 00:09:18,317 --> 00:09:19,952 - Google Old Fashioned drink. 278 00:09:19,952 --> 00:09:21,553 - Oh, she's-- 279 00:09:21,553 --> 00:09:23,188 OK, she's looking up how to make an Old Fashioned. 280 00:09:23,188 --> 00:09:24,890 - We're going to try this. 281 00:09:24,890 --> 00:09:27,192 - This is crazy. 282 00:09:27,192 --> 00:09:28,994 DUSTIN DRAI: Oh, what was that pour? 283 00:09:31,630 --> 00:09:32,998 - Like an orange 284 00:09:32,998 --> 00:09:34,099 or a cherry or something? 285 00:09:34,099 --> 00:09:35,300 Is that right? 286 00:09:35,300 --> 00:09:37,002 - OK, let's try this. 287 00:09:37,002 --> 00:09:38,170 - Oh snap. 288 00:09:38,170 --> 00:09:39,238 (OFF) CHEYENNE DAVIS: We trust you. 289 00:09:39,238 --> 00:09:40,773 - What is that? 290 00:09:40,773 --> 00:09:42,875 - That is not an Old Fashioned. 291 00:09:42,875 --> 00:09:45,244 - Is that a funny face? 292 00:09:45,244 --> 00:09:47,813 - It's a little light, but it's not bad. 293 00:09:47,813 --> 00:09:48,981 It's not bad. 294 00:09:48,981 --> 00:09:51,083 - She does not want that cocktail. 295 00:09:51,083 --> 00:09:52,017 DUSTIN DRAI: Here comes the food. 296 00:09:52,017 --> 00:09:53,152 - Here we go, ladies. 297 00:09:53,152 --> 00:09:54,887 - Thank you so much. 298 00:09:54,887 --> 00:09:56,789 - Even my stomach's turning, 299 00:09:56,789 --> 00:09:58,056 and I'm not even in there. 300 00:09:58,056 --> 00:09:59,358 - It does not smell great. 301 00:09:59,358 --> 00:10:00,559 WOMAN: --for the-- 302 00:10:03,662 --> 00:10:05,597 - Oh, that's not good. 303 00:10:05,597 --> 00:10:08,000 - This is the food that they're serving when 304 00:10:08,000 --> 00:10:10,035 they have $300,000 on the line. 305 00:10:10,035 --> 00:10:12,004 Their life is on the line. 306 00:10:12,004 --> 00:10:15,607 This bar is going to close within a week. 307 00:10:15,607 --> 00:10:16,375 It's still mooing. 308 00:10:16,375 --> 00:10:18,010 - I don't know if I'm 309 00:10:18,010 --> 00:10:19,278 going to be able to eat this. 310 00:10:19,278 --> 00:10:21,046 - We have a bartender that doesn't know 311 00:10:21,046 --> 00:10:22,181 how to make an Old Fashioned. (ON) DERRICK TURNER: At all. 312 00:10:22,181 --> 00:10:24,983 - We have a chef that has no idea 313 00:10:24,983 --> 00:10:26,285 what he's doing back there. 314 00:10:26,285 --> 00:10:29,021 We have two owners that have so much 315 00:10:29,021 --> 00:10:32,925 invested into this business, I'm astounded by how 316 00:10:32,925 --> 00:10:34,326 bad this place is. 317 00:10:34,326 --> 00:10:35,928 I'm going to have to go in there and save my recon, 318 00:10:35,928 --> 00:10:37,663 because I can't have her eat another bite. 319 00:10:37,663 --> 00:10:39,231 And I've got to find out what the hell is 320 00:10:39,231 --> 00:10:41,400 going on with Alan and Teresa. 321 00:10:41,400 --> 00:10:42,334 - They didn't eat their food. 322 00:10:42,334 --> 00:10:43,869 - Really? Oh, OK. 323 00:10:43,869 --> 00:10:46,004 [tense music playing] 324 00:10:46,004 --> 00:10:47,306 - I'll pass. 325 00:10:47,306 --> 00:10:48,607 - That's not good. 326 00:10:53,178 --> 00:10:55,414 - Teresa, Alan, come over here, please. 327 00:10:55,414 --> 00:10:57,282 Jon sent me to help your guys' bar. 328 00:10:57,282 --> 00:10:59,785 Come over here, please. 329 00:10:59,785 --> 00:11:01,286 Don't eat any more, please. 330 00:11:01,286 --> 00:11:02,888 I do not want you going home sick. 331 00:11:02,888 --> 00:11:04,089 What is that? 332 00:11:04,089 --> 00:11:05,791 - It's a very, very, rare steak. 333 00:11:05,791 --> 00:11:06,925 - Would you eat that? 334 00:11:06,925 --> 00:11:08,060 - I would not. 335 00:11:08,060 --> 00:11:09,661 - OK, so why are you 336 00:11:09,661 --> 00:11:11,129 serving it to your customers? 337 00:11:11,129 --> 00:11:12,264 Why are you looking at each? 338 00:11:12,264 --> 00:11:13,765 Other who's in charge? 339 00:11:13,765 --> 00:11:16,068 I mean, this could get somebody sick. 340 00:11:16,068 --> 00:11:18,036 OK, let me ask you another question. 341 00:11:18,036 --> 00:11:19,204 What is this? 342 00:11:19,204 --> 00:11:20,172 - It's supposed to be a Manhattan. 343 00:11:20,172 --> 00:11:21,373 - A Manhattan? 344 00:11:21,373 --> 00:11:22,140 (OFF) CHEYENNE DAVIS: Old Fashioned. 345 00:11:22,140 --> 00:11:23,308 Old Fashioned. 346 00:11:23,308 --> 00:11:24,409 - I mean an Old Fashioned, sorry. 347 00:11:24,409 --> 00:11:25,444 DUSTIN DRAI: Old Fashioned, OK. 348 00:11:25,444 --> 00:11:26,778 This is not an Old Fashioned. 349 00:11:26,778 --> 00:11:27,779 - She has a drink that she ordered 350 00:11:27,779 --> 00:11:29,014 that was made incorrectly. 351 00:11:29,014 --> 00:11:31,216 She has food that was raw. 352 00:11:31,216 --> 00:11:32,751 That's on you guys. 353 00:11:32,751 --> 00:11:33,952 You can't really blame them. 354 00:11:33,952 --> 00:11:35,420 They're supposed to have the training. 355 00:11:35,420 --> 00:11:37,356 Your chef doesn't know how to cook a steak. 356 00:11:37,356 --> 00:11:39,758 - They're [bleep] yelling at Teresa and Alan, 357 00:11:39,758 --> 00:11:42,060 saying the steak is raw and it's going to kill somebody. 358 00:11:42,060 --> 00:11:43,729 - It ain't raw, it's supposed to be medium rare. 359 00:11:43,729 --> 00:11:45,464 - Let's go back to the kitchen. 360 00:11:45,464 --> 00:11:46,865 How are you doing, sir? 361 00:11:46,865 --> 00:11:48,200 - Good. (ON) DUSTIN DRAI: Dustin Drai. 362 00:11:48,200 --> 00:11:49,134 - Good to meet you. 363 00:11:49,134 --> 00:11:49,935 - Jon sent me here. 364 00:11:49,935 --> 00:11:50,936 - OK. 365 00:11:50,936 --> 00:11:53,272 - So, what did he serve? 366 00:11:53,272 --> 00:11:55,207 - A very, very rare steak-- 367 00:11:55,207 --> 00:11:56,275 - Very rare steak. 368 00:11:56,275 --> 00:11:57,476 - --that could get someone sick. 369 00:11:57,476 --> 00:11:59,244 - So, the steak was raw-- 370 00:11:59,244 --> 00:12:00,712 absolutely raw. 371 00:12:00,712 --> 00:12:02,247 How long have you been in this business? 372 00:12:02,247 --> 00:12:04,016 - About 40 years. (ON) DUSTIN DRAI: 40 years. 373 00:12:04,016 --> 00:12:06,251 You should know what a medium rare steak is, shouldn't you? 374 00:12:06,251 --> 00:12:07,719 - I do. 375 00:12:07,719 --> 00:12:08,754 - Well, that was not a medium rare steak. 376 00:12:08,754 --> 00:12:09,955 - Well, that's your opinion. 377 00:12:09,955 --> 00:12:11,390 - It's not an opinion, it was a raw. 378 00:12:11,390 --> 00:12:12,257 It was straight raw. 379 00:12:12,257 --> 00:12:13,892 - They didn't complain. 380 00:12:13,892 --> 00:12:15,260 They should have brought it back if they complained. 381 00:12:15,260 --> 00:12:16,195 - You know how to cook a steak? 382 00:12:16,195 --> 00:12:17,496 - I do. 383 00:12:17,496 --> 00:12:18,764 - OK, because clearly, that's not a steak. 384 00:12:18,764 --> 00:12:20,299 JACK: This is [bleep] crazy. 385 00:12:20,299 --> 00:12:22,401 And they ordered it medium rare, and that's what they got. 386 00:12:24,912 --> 00:12:26,347 - You know how to cook a steak? 387 00:12:26,347 --> 00:12:27,849 - I do. 388 00:12:27,849 --> 00:12:28,916 - OK, because clearly that's not a steak. 389 00:12:28,916 --> 00:12:30,618 JACK: This is [bleep] crazy. 390 00:12:30,618 --> 00:12:32,687 They ordered it medium rare, and that's what they got. 391 00:12:32,687 --> 00:12:34,789 - Oh, he's just going to walk away? 392 00:12:34,789 --> 00:12:36,024 That's great. 393 00:12:36,024 --> 00:12:37,158 Alan, Teresa, let's go out here, guys. 394 00:12:37,158 --> 00:12:38,760 Let's go out here. 395 00:12:38,760 --> 00:12:41,963 OK, it took them almost 20 minutes 396 00:12:41,963 --> 00:12:44,732 to even be asked for a drink. 397 00:12:44,732 --> 00:12:46,668 Where do you get your money in a bar? 398 00:12:46,668 --> 00:12:47,869 - The customers. 399 00:12:47,869 --> 00:12:49,404 - No, no. 400 00:12:49,404 --> 00:12:50,371 Do you get more money from food or more money from booze? 401 00:12:50,371 --> 00:12:51,306 - Booze. 402 00:12:51,306 --> 00:12:53,107 - So the first thing 403 00:12:53,107 --> 00:12:54,409 you should hit them with when they walk through the door is-- 404 00:12:54,409 --> 00:12:55,843 TERESA HIGGINS: What can I get you to drink? 405 00:12:55,843 --> 00:12:57,278 - Thank you, exactly. 406 00:12:57,278 --> 00:12:59,781 That should be the first thing you hit him with. 407 00:12:59,781 --> 00:13:02,050 Let's talk about this aesthetic quickly. 408 00:13:02,050 --> 00:13:03,318 You see this? 409 00:13:03,318 --> 00:13:04,852 This is diamond plate. 410 00:13:04,852 --> 00:13:06,087 It's supposed to be in the back of the house, 411 00:13:06,087 --> 00:13:07,822 not in the front of the house. 412 00:13:07,822 --> 00:13:09,791 Diamond plate is supposed to protect walls and everything 413 00:13:09,791 --> 00:13:11,826 in the back, not be the first thing you 414 00:13:11,826 --> 00:13:14,062 see when you walk into a bar. 415 00:13:14,062 --> 00:13:16,364 I mean, this looks like a convenience store. 416 00:13:16,364 --> 00:13:18,232 This looks like what you see all day long. 417 00:13:18,232 --> 00:13:20,034 - Yeah, you're correct. 418 00:13:20,034 --> 00:13:22,103 - So, I have so much work to do. 419 00:13:22,103 --> 00:13:23,971 And I need you guys to come here tomorrow ready. 420 00:13:23,971 --> 00:13:25,807 I need your staff to be here that's ready. 421 00:13:25,807 --> 00:13:28,276 And we're going to get to work, because at the end of the day, 422 00:13:28,276 --> 00:13:29,410 this is your business. 423 00:13:29,410 --> 00:13:31,779 This is your livelihood. 424 00:13:31,779 --> 00:13:35,116 Who's going to take the reins of this bar and really step up? 425 00:13:35,116 --> 00:13:37,051 Because I have no idea if I can save this bar. 426 00:13:37,051 --> 00:13:38,853 - We will fight for this. 427 00:13:38,853 --> 00:13:41,122 I will be here full time from now on also, so I'll be here. 428 00:13:41,122 --> 00:13:42,290 - OK, so I'll see you guys tomorrow. 429 00:13:42,290 --> 00:13:43,725 - All right. 430 00:13:47,161 --> 00:13:49,864 TERESA HIGGINS: I feel kind of in shock. 431 00:13:49,864 --> 00:13:52,200 - I mean, do I watch every plate of food 432 00:13:52,200 --> 00:13:54,936 that comes out of the kitchen? 433 00:13:54,936 --> 00:13:56,137 I don't know. 434 00:13:56,137 --> 00:13:59,374 But, you know, I mean, he's not wrong. 435 00:13:59,374 --> 00:14:01,943 You know, we definitely have a lot of work to do 436 00:14:01,943 --> 00:14:05,346 and a lot of changes to make if we're going to get out of this. 437 00:14:09,884 --> 00:14:13,221 [upbeat music playing] 438 00:14:16,924 --> 00:14:18,826 TERESA HIGGINS: And how are you feeling 439 00:14:18,826 --> 00:14:20,128 about what happened last night? 440 00:14:20,128 --> 00:14:22,363 - I think it was shitty the way he treated me. 441 00:14:22,363 --> 00:14:26,234 Number one, the steak had been out 20 or 25 minutes. 442 00:14:26,234 --> 00:14:27,769 I mean, I didn't know. 443 00:14:27,769 --> 00:14:30,071 I'd rather not be here. 444 00:14:30,071 --> 00:14:31,105 Was it undercooked? 445 00:14:31,105 --> 00:14:31,939 I don't know. 446 00:14:31,939 --> 00:14:33,174 I didn't see it. 447 00:14:33,174 --> 00:14:34,375 So how can I fix it? 448 00:14:34,375 --> 00:14:36,043 I can't. 449 00:14:36,043 --> 00:14:38,079 - Well, let's just hope tonight that we don't have to-- 450 00:14:38,079 --> 00:14:39,147 that we have no issues and we don't 451 00:14:39,147 --> 00:14:40,248 have to send anything back. 452 00:14:40,248 --> 00:14:42,150 - Absolutely. 453 00:14:42,150 --> 00:14:45,153 - And we'll just be really on top of it. 454 00:14:45,153 --> 00:14:46,521 - OK. (OFF) MAN: Thanks. 455 00:14:46,521 --> 00:14:48,489 - After last night, I need to walk in there 456 00:14:48,489 --> 00:14:50,491 and I need to figure out who this staff is. 457 00:14:50,491 --> 00:14:53,227 Have they seen the issues that are in this bar? 458 00:14:53,227 --> 00:14:54,529 Right now, I don't know. 459 00:14:54,529 --> 00:14:56,063 Afternoon, guys. 460 00:14:56,063 --> 00:14:57,532 My name is Dustin Drai. 461 00:14:57,532 --> 00:14:59,934 I own one of the largest and most successful 462 00:14:59,934 --> 00:15:01,335 nightclubs in Las Vegas. 463 00:15:01,335 --> 00:15:04,472 So I know a thing or two about bars and restaurants. 464 00:15:04,472 --> 00:15:07,275 And what I saw last night was a chef that 465 00:15:07,275 --> 00:15:09,177 sent out food that was raw. 466 00:15:09,177 --> 00:15:11,946 I saw a bartender that had no idea how to make 467 00:15:11,946 --> 00:15:13,448 the simplest of cocktails. 468 00:15:13,448 --> 00:15:16,417 And I saw ownership that are just straight amateurs. 469 00:15:16,417 --> 00:15:18,019 Jack, we met last night. 470 00:15:18,019 --> 00:15:22,123 When you cooked the steak, clearly, it was rare, 471 00:15:22,123 --> 00:15:23,157 was it not? 472 00:15:23,157 --> 00:15:24,158 - I don't know. 473 00:15:24,158 --> 00:15:25,359 I didn't see the steak. 474 00:15:25,359 --> 00:15:27,428 I only know 25 minutes later when you 475 00:15:27,428 --> 00:15:29,997 came in hollering and bitching. 476 00:15:29,997 --> 00:15:32,467 - The point is that it came from you first. 477 00:15:32,467 --> 00:15:34,268 You should have known ahead of time. 478 00:15:34,268 --> 00:15:36,437 That should be on you as the chef of this place. 479 00:15:36,437 --> 00:15:38,339 - I'm just saying, in my opinion, it was done. 480 00:15:38,339 --> 00:15:39,440 You can ask-- 481 00:15:39,440 --> 00:15:40,441 - I don't care what you think. 482 00:15:40,441 --> 00:15:41,476 I'm telling you what I saw. 483 00:15:41,476 --> 00:15:43,077 - I know what you're saying, 484 00:15:43,077 --> 00:15:45,213 but I'm also saying I don't have food come back. 485 00:15:45,213 --> 00:15:47,248 - Yeah, but do you have customers 486 00:15:47,248 --> 00:15:49,350 come back through this door? 487 00:15:49,350 --> 00:15:51,552 How bad are we in the hole? 488 00:15:51,552 --> 00:15:53,020 - How bad are we in the hole? 489 00:15:53,020 --> 00:15:54,422 MAN: Bad. (ON) ALAN MCWHORTER: $300,000. 490 00:15:54,422 --> 00:15:55,590 DUSTIN DRAI: $300,000. (ON) ALAN MCWHORTER: Yes. 491 00:15:55,590 --> 00:15:57,058 - That's crazy, guys. 492 00:15:57,058 --> 00:15:58,359 How are you keeping these doors open? 493 00:15:58,359 --> 00:16:00,127 How are you keeping the lights on in here? 494 00:16:00,127 --> 00:16:01,996 - We mortgaged our house, 495 00:16:01,996 --> 00:16:04,532 took loans out, maxed our credit cards, borrowed money. 496 00:16:07,335 --> 00:16:09,470 - Well, I don't want to have a breakdown, 497 00:16:09,470 --> 00:16:12,840 but, I mean, I really do care about this place. 498 00:16:12,840 --> 00:16:17,078 I'm here from morning till night, even when I'm off work. 499 00:16:17,078 --> 00:16:18,880 (OFF) BRANDI (VOICEOVER): And I know 500 00:16:18,880 --> 00:16:20,915 there is a chance that they might close 501 00:16:20,915 --> 00:16:22,350 and I might not get the money back. 502 00:16:22,350 --> 00:16:26,087 - But, I mean, I think that, if we just listen, 503 00:16:26,087 --> 00:16:27,121 it'll be fine. 504 00:16:27,121 --> 00:16:28,523 I think the place would work. 505 00:16:28,523 --> 00:16:31,859 It just has to be pushed, and has to-- everyone 506 00:16:31,859 --> 00:16:32,994 has to listen. 507 00:16:32,994 --> 00:16:34,629 - So, you mortgaged your house, 508 00:16:34,629 --> 00:16:36,998 you've maxed out your credit cards, 509 00:16:36,998 --> 00:16:39,133 you've gotten friends and family to loan you money, 510 00:16:39,133 --> 00:16:42,236 and yet, you still sit back and don't try anything. 511 00:16:42,236 --> 00:16:44,505 - I guess so. 512 00:16:44,505 --> 00:16:46,541 - I did see it happening in the bar, 513 00:16:46,541 --> 00:16:48,175 but I keep my mouth shut. 514 00:16:48,175 --> 00:16:49,510 - You see what happening? 515 00:16:49,510 --> 00:16:51,445 - I know-- not caring with the drink is made 516 00:16:51,445 --> 00:16:54,415 correctly or not, so the wrong thing is made, 517 00:16:54,415 --> 00:16:56,384 whatever, something like that. 518 00:16:56,384 --> 00:16:58,386 And I bring this to their attention. 519 00:16:58,386 --> 00:17:01,455 But later, I do see the same thing happening all over again. 520 00:17:01,455 --> 00:17:02,657 So I just, [trills lips]. 521 00:17:02,657 --> 00:17:04,659 - What I'm getting from you guys 522 00:17:04,659 --> 00:17:09,063 a lot is that you see issues, but you do zero to change them. 523 00:17:09,063 --> 00:17:10,932 We see them, we're losing all this money, 524 00:17:10,932 --> 00:17:12,567 but we don't want to do anything to fix it. 525 00:17:12,567 --> 00:17:13,634 Am I wrong? 526 00:17:13,634 --> 00:17:15,436 - Well, it's not that we don't 527 00:17:15,436 --> 00:17:17,038 want to do anything to fix it. 528 00:17:17,038 --> 00:17:18,639 I want to do something to fix it. 529 00:17:18,639 --> 00:17:21,208 I get motivated, I start doing things, but then I-- 530 00:17:21,208 --> 00:17:23,000 I run into a block wall and I'm not-- 531 00:17:23,000 --> 00:17:23,110 I run into a block wall and I'm not-- 532 00:17:23,110 --> 00:17:26,547 I'm not sure how to follow through with the things 533 00:17:26,547 --> 00:17:27,615 that we need to get done. 534 00:17:27,615 --> 00:17:29,550 - What do you think the biggest 535 00:17:29,550 --> 00:17:31,018 downfall is of this place? 536 00:17:31,018 --> 00:17:32,253 - I believe the identity and 537 00:17:32,253 --> 00:17:33,688 the consistency of everything. 538 00:17:33,688 --> 00:17:35,022 - So consistency. 539 00:17:35,022 --> 00:17:36,090 ALAN MCWHORTER: Consistency, yes. 540 00:17:36,090 --> 00:17:37,024 - Where does consistency start? 541 00:17:37,024 --> 00:17:38,259 - Management. 542 00:17:38,259 --> 00:17:39,560 - Do you still have your second job? 543 00:17:39,560 --> 00:17:41,529 - No, I actually don't. 544 00:17:41,529 --> 00:17:44,332 I need-- I stopped doing that to be here full time, 545 00:17:44,332 --> 00:17:46,634 to make it more successful, to do what I can. 546 00:17:46,634 --> 00:17:48,970 - So this is your last straw, then, huh? 547 00:17:48,970 --> 00:17:50,104 ALAN MCWHORTER: Yes. 548 00:17:50,104 --> 00:17:51,405 - So Alan has a running-a-business 549 00:17:51,405 --> 00:17:53,074 background, and that's why he's coming here 550 00:17:53,074 --> 00:17:55,710 and I'm going to get a job outside of the bar 551 00:17:55,710 --> 00:17:57,378 if it doesn't turn around really fast. 552 00:17:57,378 --> 00:17:58,312 - So that's the plan? 553 00:17:58,312 --> 00:17:59,447 - That's the plan. 554 00:17:59,447 --> 00:18:01,115 (OFF) ALAN MCWHORTER (VOICEOVER): 555 00:18:01,115 --> 00:18:02,683 I quit my job because Teresa's at her breaking point, 556 00:18:02,683 --> 00:18:04,018 and she needs me here. 557 00:18:04,018 --> 00:18:06,020 - So I'm going to be there learning 558 00:18:06,020 --> 00:18:09,256 everything with them and make sure they implement it and make 559 00:18:09,256 --> 00:18:12,193 this place better than it is, turn it around, for both of us. 560 00:18:12,193 --> 00:18:14,395 - And the beautiful thing for you guys 561 00:18:14,395 --> 00:18:16,130 is I'm not going to do this alone. 562 00:18:16,130 --> 00:18:18,165 I have two experts that I brought with me that are going 563 00:18:18,165 --> 00:18:21,068 to help turn this place around. 564 00:18:21,068 --> 00:18:23,270 OK. 565 00:18:23,270 --> 00:18:26,641 I have two of the best in the business right next to me. 566 00:18:26,641 --> 00:18:28,109 Guys, what'd you see last night? 567 00:18:28,109 --> 00:18:29,710 - What I saw last night 568 00:18:29,710 --> 00:18:31,379 was just complete amateur hour. 569 00:18:31,379 --> 00:18:32,713 Brandi, let me ask you a question. 570 00:18:32,713 --> 00:18:34,615 How long you been in this industry for? 571 00:18:34,615 --> 00:18:36,250 - Like, eight years, I guess. 572 00:18:36,250 --> 00:18:37,218 (ON) DERRICK TURNER: Eight years, 573 00:18:37,218 --> 00:18:38,486 and you bartend, correct? 574 00:18:38,486 --> 00:18:40,221 - I do coffee, usually, and Bloody Marys. 575 00:18:40,221 --> 00:18:41,222 (ON) DERRICK TURNER: Fair enough, 576 00:18:41,222 --> 00:18:42,356 but you're behind that bar. 577 00:18:42,356 --> 00:18:43,691 You're supposed to know the basics. 578 00:18:43,691 --> 00:18:45,559 That Old Fashioned that went out, what was that? 579 00:18:45,559 --> 00:18:46,694 - I know. 580 00:18:46,694 --> 00:18:47,728 DUSTIN DRAI: Chef, what'd you 581 00:18:47,728 --> 00:18:49,063 see in the kitchen last night? 582 00:18:49,063 --> 00:18:50,731 - I mean, if I were being honest, 583 00:18:50,731 --> 00:18:54,735 I saw a chef who cooked a steak improperly, who 584 00:18:54,735 --> 00:18:57,638 has a ton of experience, who can't take criticism, who has 585 00:18:57,638 --> 00:19:00,541 zero accountability, but yet, can very 586 00:19:00,541 --> 00:19:02,209 clearly microwave vegetables. 587 00:19:02,209 --> 00:19:04,745 - I do exactly what they've asked me to do, 588 00:19:04,745 --> 00:19:06,380 and that's what they do here. 589 00:19:06,380 --> 00:19:08,382 JASON SANTOS: It's just-- it's disgusting. 590 00:19:08,382 --> 00:19:10,584 - That was some of the gnarliest food 591 00:19:10,584 --> 00:19:12,119 I've ever seen. 592 00:19:12,119 --> 00:19:14,055 - Guys, as you can see, we have a lot-- a lot, 593 00:19:14,055 --> 00:19:14,755 a lot-- of work to do. 594 00:19:14,755 --> 00:19:15,690 Come on guys, let's go. 595 00:19:18,159 --> 00:19:19,326 - OK, I'm done. 596 00:19:19,326 --> 00:19:20,494 DUSTIN DRAI: Where are you going? 597 00:19:20,494 --> 00:19:21,495 You're going to leave them hanging? 598 00:19:21,495 --> 00:19:23,064 - I don't have to do this. 599 00:19:23,064 --> 00:19:24,465 - Look at them. 600 00:19:24,465 --> 00:19:25,332 Their house is on the line and you're leaving them? 601 00:19:25,332 --> 00:19:26,600 - You know what? 602 00:19:26,600 --> 00:19:27,702 My stuff is on the line, too, because it's 603 00:19:27,702 --> 00:19:29,070 the only job I have. 604 00:19:29,070 --> 00:19:30,271 - OK, so then why are you giving up? 605 00:19:30,271 --> 00:19:31,105 - No, because I want to. 606 00:19:31,105 --> 00:19:32,173 Because I can. 607 00:19:32,173 --> 00:19:33,307 - You're better-- you're better 608 00:19:33,307 --> 00:19:34,341 than that. (ON) JACK: I know I am. 609 00:19:34,341 --> 00:19:35,376 - OK, then don't give up. 610 00:19:35,376 --> 00:19:36,744 - No. (ON) BRANDI: Jack-- 611 00:19:36,744 --> 00:19:38,112 DUSTIN DRAI: You're going to let him walk out? 612 00:19:38,112 --> 00:19:38,847 WOMAN: Jack-- (ON) BRANDI: Jack-- 613 00:19:40,982 --> 00:19:43,418 I can't do this. 614 00:19:43,418 --> 00:19:44,752 I'm not going to do it. 615 00:19:44,752 --> 00:19:46,221 DUSTIN DRAI: Then stay here let me help you. 616 00:19:46,221 --> 00:19:47,555 JACK: No, I can't deal with you. 617 00:19:47,555 --> 00:19:48,990 I can't. I'm sorry, I can't. 618 00:19:48,990 --> 00:19:51,025 - Can I just talk to him for a minute? 619 00:19:51,025 --> 00:19:53,161 - Talk to him. (ON) LISA: Jack, just stay. 620 00:19:53,161 --> 00:19:54,028 Everything's going to work out. 621 00:19:54,028 --> 00:19:55,029 - Jack, Jack-- 622 00:19:55,029 --> 00:19:55,530 - It's going to be good. 623 00:19:55,530 --> 00:19:56,664 - No. 624 00:19:56,664 --> 00:19:58,032 - I know you've been through a lot. 625 00:19:58,032 --> 00:19:58,533 - --chef, it's too stressful today. 626 00:19:58,533 --> 00:19:59,701 - I know. 627 00:19:59,701 --> 00:20:01,069 - I know it's stressful right now, 628 00:20:01,069 --> 00:20:02,270 but it's only going to get better. 629 00:20:02,270 --> 00:20:03,738 - We can do it. (OFF) MAN: We can do it. 630 00:20:03,738 --> 00:20:05,206 JACK: No, I can't do it. (ON) BRANDI: You know we can. 631 00:20:05,206 --> 00:20:05,773 JACK: I can't. (ON) BRANDI: Yes, you can. 632 00:20:05,773 --> 00:20:07,208 - No, I can't. 633 00:20:07,208 --> 00:20:08,343 And I don't want to with them no more. 634 00:20:08,343 --> 00:20:09,244 So you want us to make everything 635 00:20:09,244 --> 00:20:10,111 from [bleep] scratch? 636 00:20:10,111 --> 00:20:11,012 - Yeah, they do. 637 00:20:11,012 --> 00:20:12,013 That's what they want. 638 00:20:12,013 --> 00:20:13,014 - It's-- it's not possible. 639 00:20:13,014 --> 00:20:14,182 That's not what we do here. 640 00:20:14,182 --> 00:20:15,583 There is no restaurant in this town 641 00:20:15,583 --> 00:20:17,318 that makes shit from [bleep] scratch, all of it. 642 00:20:17,318 --> 00:20:20,188 TERESA HIGGINS: Maybe they can show us how we can do it. 643 00:20:20,188 --> 00:20:21,389 - They can show you guys. 644 00:20:21,389 --> 00:20:22,390 I can't do it. 645 00:20:22,390 --> 00:20:23,091 - I'm sorry this happened. 646 00:20:23,091 --> 00:20:24,425 I'm-- 647 00:20:24,425 --> 00:20:25,460 - OK. 648 00:20:25,460 --> 00:20:28,329 Call me if you change your mind. 649 00:20:28,329 --> 00:20:30,031 - I don't think so. 650 00:20:30,031 --> 00:20:30,665 Bye. 651 00:20:30,665 --> 00:20:31,532 Don't call me. 652 00:20:31,532 --> 00:20:32,567 TERESA HIGGINS: OK. 653 00:20:36,237 --> 00:20:38,339 - I'm pissed off that we-- 654 00:20:38,339 --> 00:20:40,141 that that just happened. 655 00:20:40,141 --> 00:20:41,409 - Did he really quit? 656 00:20:41,409 --> 00:20:42,143 You guys couldn't get him to come back? 657 00:20:42,143 --> 00:20:43,444 - No. 658 00:20:43,444 --> 00:20:45,346 - I thought Jack could pull it off and pull 659 00:20:45,346 --> 00:20:49,284 through for us, but now, I just feel like we took a step back. 660 00:20:49,284 --> 00:20:51,152 - We got to start somewhere. 661 00:20:51,152 --> 00:20:54,722 So let's call in another cook and let's start training. 662 00:20:54,722 --> 00:20:57,425 - All right, so right off the bat, a Shandy, 663 00:20:57,425 --> 00:20:59,494 Old Fashioned-- these are just classic cocktails 664 00:20:59,494 --> 00:21:01,262 you should know. 665 00:21:01,262 --> 00:21:03,231 So naturally, I saw you make the Old Fashioned last night. 666 00:21:03,231 --> 00:21:05,466 I need to see you make it again, OK? 667 00:21:05,466 --> 00:21:06,401 - OK, yeah. 668 00:21:06,401 --> 00:21:08,770 - So come on back. 669 00:21:08,770 --> 00:21:12,106 Brandi, I want you to make your Old Fashioned, how you make it. 670 00:21:12,106 --> 00:21:15,209 - Ice. 671 00:21:15,209 --> 00:21:20,148 And then your bourbon. 672 00:21:20,148 --> 00:21:21,182 DERRICK TURNER: OK. 673 00:21:21,182 --> 00:21:23,184 - OK. 674 00:21:23,184 --> 00:21:24,752 And then bitters, right? 675 00:21:24,752 --> 00:21:26,354 - I have no clue. 676 00:21:26,354 --> 00:21:28,589 - OK, sorry. 677 00:21:28,589 --> 00:21:31,793 The simple syrup, and then water. 678 00:21:34,462 --> 00:21:35,296 Cherries. 679 00:21:38,266 --> 00:21:40,168 - You have the idea of it, 680 00:21:40,168 --> 00:21:41,502 but you don't know how to execute it properly. 681 00:21:41,502 --> 00:21:42,704 - Yep. 682 00:21:42,704 --> 00:21:43,738 - So now I'm going to show you guys how 683 00:21:43,738 --> 00:21:45,540 I make a classic Old Fashioned. 684 00:21:45,540 --> 00:21:49,510 Five heaping dashes of bitters, a half ounce of simple syrup. 685 00:21:49,510 --> 00:21:51,279 What type of whiskey, traditionally? 686 00:21:51,279 --> 00:21:52,413 - Bourbon, right? 687 00:21:52,413 --> 00:21:53,648 DERRICK TURNER: Bourbon, right? 688 00:21:53,648 --> 00:21:55,350 - And two ounces is how many seconds? 689 00:21:55,350 --> 00:21:56,517 - Eight seconds. 690 00:21:56,517 --> 00:21:57,719 (OFF) DERRICK TURNER: There we go. 691 00:21:57,719 --> 00:21:59,220 BRANDI: Eight seconds, that's right. 692 00:21:59,220 --> 00:22:00,221 DERRICK TURNER: That's everything that goes 693 00:22:00,221 --> 00:22:01,489 inside of an Old Fashioned. 694 00:22:01,489 --> 00:22:03,624 - OK, you're going to get your bar spoon. 695 00:22:03,624 --> 00:22:06,794 And what I'm looking for here is dilution, OK? 696 00:22:06,794 --> 00:22:09,864 Ice it up. 697 00:22:09,864 --> 00:22:12,333 Now you put a lot of cherries inside there? 698 00:22:12,333 --> 00:22:14,769 Some people do it, but traditionally, 699 00:22:14,769 --> 00:22:16,170 just an orange peel. 700 00:22:16,170 --> 00:22:18,806 Give it a nice twist, place it down. 701 00:22:18,806 --> 00:22:20,508 Visually, night and day. 702 00:22:27,181 --> 00:22:28,549 - Wow, OK. 703 00:22:28,549 --> 00:22:30,318 - All right, so we 704 00:22:30,318 --> 00:22:31,686 have a lot of work ahead of us before stress tests, right? 705 00:22:31,686 --> 00:22:33,321 We need to train on our pour, we need 706 00:22:33,321 --> 00:22:34,856 to train on our confidence. 707 00:22:34,856 --> 00:22:35,857 So you guys ready for this? (ON) ALAN MCWHORTER: Right. 708 00:22:35,857 --> 00:22:36,858 - Yeah. (ON) NINA: OK. 709 00:22:36,858 --> 00:22:37,692 - All right, let's do it. 710 00:22:37,692 --> 00:22:38,826 - OK. 711 00:22:38,826 --> 00:22:40,161 - Hi, guys. 712 00:22:40,161 --> 00:22:41,763 Welcome to kitchen training. 713 00:22:41,763 --> 00:22:43,731 So with Jack gone, we certainly needed a cook in the kitchen. 714 00:22:43,731 --> 00:22:45,767 So we have a new guy showing up. Let's see how he's going to be. 715 00:22:45,767 --> 00:22:46,634 JASON SANTOS: What's your name? 716 00:22:46,634 --> 00:22:48,169 - My name is Justin. 717 00:22:48,169 --> 00:22:49,437 - Justin, how long have you been cooking for? 718 00:22:49,437 --> 00:22:50,638 - I've been cooking for about 30 years. 719 00:22:50,638 --> 00:22:52,173 - Justin, welcome. 720 00:22:52,173 --> 00:22:53,508 So, fresh start. 721 00:22:53,508 --> 00:22:55,376 Mediocrity does not cut it anymore. 722 00:22:55,376 --> 00:22:56,744 So what going to do is, we're going 723 00:22:56,744 --> 00:22:59,180 to introduce some simple food for you guys, 724 00:22:59,180 --> 00:23:00,581 but we're going to make it original. 725 00:23:00,581 --> 00:23:02,517 We're going to make something for you that you 726 00:23:02,517 --> 00:23:04,419 can't get any other place. 727 00:23:04,419 --> 00:23:06,387 With that said, we're going to introduce a 728 00:23:06,387 --> 00:23:08,723 beautiful fresh fish and chips. 729 00:23:08,723 --> 00:23:10,224 I have two pieces of cod. 730 00:23:10,224 --> 00:23:11,759 I'm going to dip it in a little rice flour, 731 00:23:11,759 --> 00:23:13,761 and I'm going to drop it just right in beer batter. 732 00:23:13,761 --> 00:23:15,430 So we're going to drip off the excess, 733 00:23:15,430 --> 00:23:17,965 because we don't want a heavy, heavy batter. 734 00:23:17,965 --> 00:23:19,767 Drop it. 735 00:23:19,767 --> 00:23:22,403 And then I'm just going to drop some French fries, real simple. 736 00:23:22,403 --> 00:23:23,571 Take a bowl. 737 00:23:23,571 --> 00:23:25,339 Anything that comes out of the fryer 738 00:23:25,339 --> 00:23:27,842 always gets salt and pepper right away. 739 00:23:27,842 --> 00:23:29,343 So I'm just going to season that, 740 00:23:29,343 --> 00:23:30,711 and we'll start to build our plate. 741 00:23:30,711 --> 00:23:33,815 Tartar sauce, some crushed peas. 742 00:23:33,815 --> 00:23:35,416 Lay it right on top. 743 00:23:35,416 --> 00:23:39,754 Wedge of lemon, a little bit of dill as a garnish. 744 00:23:39,754 --> 00:23:42,423 And you guys are going to have the best fish and chips 745 00:23:42,423 --> 00:23:44,459 in this town, I promise you. 746 00:23:44,459 --> 00:23:45,493 - That's good. 747 00:23:45,493 --> 00:23:46,694 It was quality. 748 00:23:46,694 --> 00:23:47,962 It was something I could be proud of. 749 00:23:47,962 --> 00:23:50,398 I've never had any peas on my fish before. 750 00:23:50,398 --> 00:23:51,799 I loved it. 751 00:23:51,799 --> 00:23:53,601 We change up our food and we're the only ones that 752 00:23:53,601 --> 00:23:56,671 have cool stuff like this, with us being our little small town 753 00:23:56,671 --> 00:23:57,972 that we're in, it's a huge deal. 754 00:23:57,972 --> 00:23:59,740 - Stress test it tonight. 755 00:23:59,740 --> 00:24:01,576 I want you guys to get set up. We're going to train. 756 00:24:01,576 --> 00:24:02,944 We're going to get you up to speed. 757 00:24:02,944 --> 00:24:04,812 And guys, let's start digging ourselves out, OK? 758 00:24:04,812 --> 00:24:05,680 MAN: All right. (ON) TERESA HIGGINS: All right. 759 00:24:05,680 --> 00:24:06,514 - Great. Got it. 760 00:24:06,514 --> 00:24:07,515 - You got it. 761 00:24:07,515 --> 00:24:10,251 [energetic music playing] 762 00:24:12,687 --> 00:24:14,522 - Remember what's at stake. 763 00:24:14,522 --> 00:24:18,259 So this is your time to prove to me that you care about this bar 764 00:24:18,259 --> 00:24:19,927 and you care about the future of this bar. 765 00:24:19,927 --> 00:24:21,963 Because tonight is really where I'm going to see if it's 766 00:24:21,963 --> 00:24:23,464 worth saving. 767 00:24:23,464 --> 00:24:25,266 Focus on what you're doing and move quickly. 768 00:24:25,266 --> 00:24:27,001 - OK. (ON) TERESA HIGGINS: All right. 769 00:24:27,001 --> 00:24:28,336 DUSTIN DRAI: Go open the doors and let's start. 770 00:24:28,336 --> 00:24:29,904 - All right. 771 00:24:29,904 --> 00:24:31,539 I feel very confident that our staff will do great tonight. 772 00:24:31,539 --> 00:24:34,008 And I'm feeling great about being here full time. 773 00:24:34,008 --> 00:24:38,000 I can run this place the way I think we need it to be ran. 774 00:24:38,000 --> 00:24:38,312 I can run this place the way I think we need it to be ran. 775 00:24:38,312 --> 00:24:39,947 - Welcome to Tumbleweed. 776 00:24:39,947 --> 00:24:41,816 Come on in. 777 00:24:41,816 --> 00:24:42,950 - Hi, welcome in. 778 00:24:42,950 --> 00:24:43,985 - Hi, everybody. 779 00:24:43,985 --> 00:24:46,821 Welcome. 780 00:24:46,821 --> 00:24:48,923 NINA: Can I get you guys any drinks started? 781 00:24:48,923 --> 00:24:50,391 - Did she ask for a drink right away? 782 00:24:50,391 --> 00:24:51,559 - Right away. (ON) DUSTIN DRAI: Great. 783 00:24:51,559 --> 00:24:52,593 (OFF) DERRICK TURNER: Now, are you 784 00:24:52,593 --> 00:24:53,561 doing two or one of that one? 785 00:24:53,561 --> 00:24:54,629 (OFF): Is that two or one? 786 00:24:54,629 --> 00:24:55,830 - One. 787 00:24:55,830 --> 00:24:56,964 - You already know that's too much. 788 00:24:56,964 --> 00:24:57,832 We got to restart. (ON) BRANDI: OK. 789 00:24:57,832 --> 00:24:58,666 - OK? One down. 790 00:24:58,666 --> 00:25:00,701 - Come on. 791 00:25:00,701 --> 00:25:01,536 We got tickets. 792 00:25:04,071 --> 00:25:05,406 - Oh my goodness. 793 00:25:05,406 --> 00:25:06,240 OK. 794 00:25:09,710 --> 00:25:11,546 - Who hasn't gotten a drink 795 00:25:11,546 --> 00:25:14,048 yet or a drink order yet? 796 00:25:14,048 --> 00:25:17,818 [whistles] All right, guys, come on, let's boogie. 797 00:25:17,818 --> 00:25:18,920 ALAN MCWHORTER: Yeah. 798 00:25:18,920 --> 00:25:20,321 - Chef, how are we doing? 799 00:25:20,321 --> 00:25:21,055 Any tickets yet? 800 00:25:21,055 --> 00:25:21,889 - No tickets yet. 801 00:25:21,889 --> 00:25:23,357 We're ready to go. 802 00:25:23,357 --> 00:25:25,826 The new guy here, and he's-- he's there. 803 00:25:25,826 --> 00:25:28,362 - Has anybody ordered any food? 804 00:25:28,362 --> 00:25:29,830 No food? 805 00:25:29,830 --> 00:25:31,432 They're getting your drink order and your food order, 806 00:25:31,432 --> 00:25:32,500 or just your drink order? 807 00:25:32,500 --> 00:25:33,634 - Drinks. 808 00:25:33,634 --> 00:25:34,602 DUSTIN DRAI: Guys, we need drink 809 00:25:34,602 --> 00:25:35,603 and food at the same time. 810 00:25:35,603 --> 00:25:36,737 Don't get one or the other. 811 00:25:36,737 --> 00:25:38,105 JASON SANTOS: There we go. 812 00:25:38,105 --> 00:25:40,341 I was concerned that the tickets weren't working. 813 00:25:43,644 --> 00:25:45,446 - Alan, what are we doing? 814 00:25:45,446 --> 00:25:46,614 - I just keep checking on food. 815 00:25:46,614 --> 00:25:47,582 - OK, let's go. Come on. 816 00:25:47,582 --> 00:25:49,817 Oh, this is backing up fast. 817 00:25:49,817 --> 00:25:51,052 - Yes, it has. 818 00:25:51,052 --> 00:25:52,853 - And what are we looking at on time? 819 00:25:52,853 --> 00:25:53,821 - It's seven minutes, 820 00:25:53,821 --> 00:25:54,789 going on eight right now. 821 00:25:54,789 --> 00:25:55,756 - Alan, check on him. 822 00:25:55,756 --> 00:25:56,924 See does he need help. 823 00:25:56,924 --> 00:25:58,859 That's your responsibility tonight. 824 00:25:58,859 --> 00:25:59,894 - Just keep them right here. 825 00:25:59,894 --> 00:26:01,495 - Oh, sorry, sorry. 826 00:26:01,495 --> 00:26:02,730 DERRICK TURNER: Because if it breaks in your well, 827 00:26:02,730 --> 00:26:03,364 you're done. (ON) NINA: Yes, yes, yes. 828 00:26:03,364 --> 00:26:04,532 Got it. 829 00:26:04,532 --> 00:26:05,533 - I haven't seen one piece of food 830 00:26:05,533 --> 00:26:06,801 get put up up here, not one. 831 00:26:06,801 --> 00:26:07,935 - OK, let's start plating that first one. 832 00:26:07,935 --> 00:26:09,370 I've got two round plates. 833 00:26:09,370 --> 00:26:10,404 - What time are we at? 834 00:26:10,404 --> 00:26:11,105 - We need to start plating. 835 00:26:11,105 --> 00:26:12,473 It's a mid-well steak. 836 00:26:12,473 --> 00:26:13,774 It's [bleep] raw on the grill, dude. 837 00:26:13,774 --> 00:26:16,143 - Please do not serve a raw steak tonight. 838 00:26:16,143 --> 00:26:17,011 Please do not. (ON) JUSTIN: Look. 839 00:26:17,011 --> 00:26:18,145 Look it-- 840 00:26:18,145 --> 00:26:19,513 - I don't care how long it takes. 841 00:26:19,513 --> 00:26:20,915 I do not want a raw steak out there, 842 00:26:20,915 --> 00:26:21,949 and I want nobody getting sick on your watch, OK? 843 00:26:21,949 --> 00:26:23,751 JUSTIN: OK. 844 00:26:23,751 --> 00:26:25,753 - The hottest part of the grill 845 00:26:25,753 --> 00:26:27,622 is not the front, right? 846 00:26:27,622 --> 00:26:29,991 So why are you slowing down the cook on the mid-well? 847 00:26:29,991 --> 00:26:33,928 - Because I'm not trying to burn the thing, 848 00:26:33,928 --> 00:26:35,930 but I'm trying to cook it all. 849 00:26:35,930 --> 00:26:37,632 - OK. 850 00:26:37,632 --> 00:26:38,566 Last I [bleep] checked, you put the steak on the heat. 851 00:26:38,566 --> 00:26:39,533 - OK. 852 00:26:39,533 --> 00:26:40,568 - All right, come on. 853 00:26:40,568 --> 00:26:41,569 - You're making me a little-- 854 00:26:41,569 --> 00:26:42,436 - Let's hustle that out. 855 00:26:42,436 --> 00:26:43,804 [interposing voices] 856 00:26:43,804 --> 00:26:44,538 - I'm making four Old Fashioneds for my table 857 00:26:44,538 --> 00:26:45,640 down there. 858 00:26:45,640 --> 00:26:46,674 - I can make an Old Fashioned, 859 00:26:46,674 --> 00:26:47,441 but I can't make those original. 860 00:26:47,441 --> 00:26:48,142 - Oh, got it. 861 00:26:48,142 --> 00:26:49,410 OK, sorry about that. 862 00:26:49,410 --> 00:26:50,044 - The energy behind the bar 863 00:26:50,044 --> 00:26:51,846 is simply chaotic. 864 00:26:51,846 --> 00:26:53,848 Everyone is doing what they can, but not doing it efficiently. 865 00:26:53,848 --> 00:26:55,916 - What is this drink sitting down here? 866 00:26:55,916 --> 00:26:56,917 - I don't know. 867 00:26:56,917 --> 00:26:58,185 - How is it? 868 00:26:58,185 --> 00:26:59,820 Be honest. (ON) WOMAN: She spit it out. 869 00:26:59,820 --> 00:27:01,656 - You spit it out? 870 00:27:01,656 --> 00:27:02,523 Give it to me. 871 00:27:02,523 --> 00:27:03,391 Give this to me. 872 00:27:07,428 --> 00:27:10,064 OK, we got our first steak coming back. 873 00:27:10,064 --> 00:27:12,466 They spit it out. 874 00:27:12,466 --> 00:27:13,668 They spit it out. 875 00:27:13,668 --> 00:27:17,171 No seasoning, no flavor, no nothing. 876 00:27:17,171 --> 00:27:18,873 No nothing. 877 00:27:18,873 --> 00:27:20,508 - You saw me season it. 878 00:27:20,508 --> 00:27:21,976 - I don't care what I saw out of you. 879 00:27:21,976 --> 00:27:23,944 It's the customer who's always right, not me, not you. 880 00:27:23,944 --> 00:27:25,212 So if somebody sends food back, are 881 00:27:25,212 --> 00:27:26,847 you going to argue with them? 882 00:27:26,847 --> 00:27:27,948 - No sir, I'm going to make them a new steak, sir. 883 00:27:27,948 --> 00:27:28,949 - OK, so that means, 884 00:27:28,949 --> 00:27:30,618 what do we need right away? 885 00:27:30,618 --> 00:27:32,620 - OK, how was the steak cooked? 886 00:27:32,620 --> 00:27:34,422 - She wants a medium rare. 887 00:27:36,157 --> 00:27:37,191 - Medium rare. 888 00:27:37,191 --> 00:27:38,926 On the fly, there you go. 889 00:27:38,926 --> 00:27:40,127 - There we go. 890 00:27:40,127 --> 00:27:41,796 That's proactive. 891 00:27:41,796 --> 00:27:44,632 OK, let's all take a look at this one. 892 00:27:44,632 --> 00:27:45,666 Here's your new steak. 893 00:27:45,666 --> 00:27:47,668 Do me a favor. 894 00:27:47,668 --> 00:27:49,637 Tell me what you think. 895 00:27:49,637 --> 00:27:50,905 What is that? 896 00:27:50,905 --> 00:27:52,173 - That is a raw steak. (ON) DUSTIN DRAI: 897 00:27:52,173 --> 00:27:54,542 DUSTIN DRAI: That is a raw [bleep] steak. 898 00:27:58,438 --> 00:28:00,841 - We got a raw steak, ladies and gentlemen-- 899 00:28:00,841 --> 00:28:04,477 a raw steak in the bar. 900 00:28:04,477 --> 00:28:05,745 Alan? (OFF) ALAN MCWHORTER: Sir. 901 00:28:05,745 --> 00:28:07,013 - Come out here. 902 00:28:07,013 --> 00:28:08,181 Chef, drop everything. 903 00:28:08,181 --> 00:28:11,151 I need everybody out here right now. 904 00:28:11,151 --> 00:28:12,552 Alan, come here. 905 00:28:12,552 --> 00:28:13,520 Come here. 906 00:28:13,520 --> 00:28:14,721 Let me ask you a question. 907 00:28:14,721 --> 00:28:16,523 What was the one thing I told you guys 908 00:28:16,523 --> 00:28:17,157 I didn't want to see tonight? (ON) JASON SANTOS: Undercooked. 909 00:28:17,157 --> 00:28:18,158 - Rare steak. 910 00:28:18,158 --> 00:28:19,893 - What is this? 911 00:28:19,893 --> 00:28:20,827 What is that? 912 00:28:20,827 --> 00:28:21,895 - That is blood raw. 913 00:28:21,895 --> 00:28:23,029 - I was asked for medium rare. 914 00:28:23,029 --> 00:28:23,964 I'm sorry. That's a little bit-- 915 00:28:23,964 --> 00:28:25,165 - That is raw. 916 00:28:25,165 --> 00:28:26,533 - It's a little bit underdone. 917 00:28:26,533 --> 00:28:27,734 - What did I say? 918 00:28:27,734 --> 00:28:28,802 - I didn't check it when it came out. 919 00:28:28,802 --> 00:28:29,870 - Raw steak, people get sick, 920 00:28:29,870 --> 00:28:30,937 this place gets shut down. 921 00:28:30,937 --> 00:28:32,672 I can't have that. 922 00:28:32,672 --> 00:28:34,207 I told you the one thing I needed to see was no raw steak. 923 00:28:34,207 --> 00:28:35,208 That's your responsibility. 924 00:28:35,208 --> 00:28:36,710 That's your responsibility. 925 00:28:36,710 --> 00:28:38,144 I know you just got here, but no raw steak. 926 00:28:38,144 --> 00:28:40,213 You understand that? 927 00:28:40,213 --> 00:28:42,015 How many drinks are we backed up, Derrick? 928 00:28:42,015 --> 00:28:43,817 - Listen, about 25, 26. 929 00:28:43,817 --> 00:28:45,819 DUSTIN DRAI: 25 drinks, what are you guys doing? 930 00:28:45,819 --> 00:28:47,587 Here's what's going to happen next, OK? 931 00:28:47,587 --> 00:28:49,089 I want you to apologize, then we're 932 00:28:49,089 --> 00:28:50,490 going to shut this place down because I 933 00:28:50,490 --> 00:28:51,658 can't watch any more of this. 934 00:28:51,658 --> 00:28:52,859 Do not eat this. 935 00:28:52,859 --> 00:28:54,160 Unbelievable. 936 00:28:54,160 --> 00:28:56,930 - Can I get everyone's attention, please? 937 00:28:56,930 --> 00:28:58,565 Thank you all so much for coming. 938 00:28:58,565 --> 00:29:00,567 Tonight didn't go as well as we had planned. 939 00:29:00,567 --> 00:29:02,068 We're going to go ahead and close down. 940 00:29:02,068 --> 00:29:04,604 So I hope you all come back on Friday night. 941 00:29:04,604 --> 00:29:05,639 - Hey Justin, we're good. 942 00:29:05,639 --> 00:29:06,273 We're closed. We're done. 943 00:29:06,273 --> 00:29:07,540 - Huh? 944 00:29:07,540 --> 00:29:08,575 - Nothing else is going out. 945 00:29:08,575 --> 00:29:09,609 We're closed. 946 00:29:11,878 --> 00:29:12,712 - OK. 947 00:29:15,615 --> 00:29:16,950 - All right, guys. 948 00:29:16,950 --> 00:29:18,752 That was a disaster. 949 00:29:18,752 --> 00:29:20,654 - Like, they had the heart 950 00:29:20,654 --> 00:29:22,555 but just not the execution at all. 951 00:29:22,555 --> 00:29:23,523 - No, zero execution. 952 00:29:23,523 --> 00:29:24,557 - At all. At all. 953 00:29:24,557 --> 00:29:26,126 - So I was talking to Jon. 954 00:29:26,126 --> 00:29:27,627 We were trying to come up with a concept that really takes 955 00:29:27,627 --> 00:29:29,095 the heritage of this area. 956 00:29:29,095 --> 00:29:32,165 You know, the median household income is only $50,000. 957 00:29:32,165 --> 00:29:35,902 That's 15% lower than the national average. 958 00:29:35,902 --> 00:29:38,071 So, you know, what type of cocktails are we thinking? 959 00:29:38,071 --> 00:29:39,673 - Something simple, refreshing, 960 00:29:39,673 --> 00:29:41,241 that just makes sense for the area 961 00:29:41,241 --> 00:29:44,077 but still have that kind of feel of-- of the West, you know? 962 00:29:44,077 --> 00:29:46,146 Just something clean, easy, man. (OFF) DUSTIN DRAI: And simple. 963 00:29:46,146 --> 00:29:47,080 - Exactly. 964 00:29:47,080 --> 00:29:48,248 - We need something 965 00:29:48,248 --> 00:29:49,249 simple because, clearly, they're not 966 00:29:49,249 --> 00:29:50,317 going to get it out quickly. 967 00:29:50,317 --> 00:29:51,251 DERRICK TURNER: Absolutely not. 968 00:29:51,251 --> 00:29:52,252 - And for the menu, 969 00:29:52,252 --> 00:29:53,586 what are you thinking, chef? 970 00:29:53,586 --> 00:29:54,754 - I mean, I think simple as we go, 971 00:29:54,754 --> 00:29:55,889 a couple components, a nice garnish, 972 00:29:55,889 --> 00:29:56,923 just keep it clean and easy, stuff 973 00:29:56,923 --> 00:29:57,791 that we can prep ahead of time. 974 00:29:57,791 --> 00:29:59,192 - All right, guys. 975 00:29:59,192 --> 00:30:00,560 Well, let's get to work. (OFF) JASON SANTOS: Right. 976 00:30:00,560 --> 00:30:01,227 (OFF) DERRICK TURNER: Absolutely. 977 00:30:01,227 --> 00:30:01,561 JASON SANTOS: Great. 978 00:30:03,063 --> 00:30:06,900 [peppy music] 979 00:30:06,900 --> 00:30:08,835 - Justin, I have to tell you, 980 00:30:08,835 --> 00:30:11,204 it was busy last night, and you could have given up. 981 00:30:11,204 --> 00:30:13,306 Jack walked away for half that. 982 00:30:13,306 --> 00:30:15,075 And I appreciate you. 983 00:30:15,075 --> 00:30:18,244 You put your head down, you guys cooked, you got through it. 984 00:30:18,244 --> 00:30:21,014 It was intense, but you didn't give up. 985 00:30:21,014 --> 00:30:22,949 The one thing last night was the steak. 986 00:30:22,949 --> 00:30:26,152 Steak, for some reason, seems to be an issue in this restaurant. 987 00:30:26,152 --> 00:30:29,055 So the first dish that we're going to implement here for you 988 00:30:29,055 --> 00:30:32,859 guys is, in my opinion, a much higher quality steak, just 989 00:30:32,859 --> 00:30:34,894 as simple, just as delicious. 990 00:30:34,894 --> 00:30:37,330 First, and most importantly, is the cut of steak. 991 00:30:37,330 --> 00:30:39,165 So this is a beautiful New York strip. 992 00:30:39,165 --> 00:30:41,101 And I'm going to crust it really, really well. 993 00:30:41,101 --> 00:30:43,737 And this is an amazing smoky barbecue rub-- 994 00:30:43,737 --> 00:30:45,805 brown sugar, paprika, cumin, smoked 995 00:30:45,805 --> 00:30:47,674 salt. Because there's a little sugar in it, 996 00:30:47,674 --> 00:30:49,275 it's going to sear nicely on the grill. 997 00:30:49,275 --> 00:30:51,811 So a beautiful New York strip, seasoned nicely, right 998 00:30:51,811 --> 00:30:53,713 on the hot part of the grill. 999 00:30:53,713 --> 00:30:56,383 Last night, you said to me a medium rare steak goes 1000 00:30:56,383 --> 00:30:59,719 in the hot part and a mid-well steak goes on the slower part 1001 00:30:59,719 --> 00:31:00,954 so you don't burn it. 1002 00:31:00,954 --> 00:31:02,989 But the grill doesn't burn a steak, 1003 00:31:02,989 --> 00:31:04,924 the cook burns the steak. 1004 00:31:04,924 --> 00:31:06,659 We're going to cook that to a medium 1005 00:31:06,659 --> 00:31:08,661 rare temperature, medium, doesn't matter. 1006 00:31:08,661 --> 00:31:10,897 Because it's a high quality steak, even at mid-well, 1007 00:31:10,897 --> 00:31:12,766 the steak is still going to eat well. 1008 00:31:12,766 --> 00:31:14,701 So I'm going to take the steak, and I always 1009 00:31:14,701 --> 00:31:16,970 serve it fat side away because that's like the side 1010 00:31:16,970 --> 00:31:18,304 that doesn't look as good. 1011 00:31:18,304 --> 00:31:20,006 And then we're going to take our French fries. 1012 00:31:20,006 --> 00:31:21,241 What do we do right out of the fryer? 1013 00:31:21,241 --> 00:31:22,308 - We're going to season them. 1014 00:31:22,308 --> 00:31:24,077 - That's right. Salt and pepper. 1015 00:31:24,077 --> 00:31:26,679 And we're going to add some ingredients to make these fries 1016 00:31:26,679 --> 00:31:29,649 love us, some herbs and some Parmesan cheese in there, 1017 00:31:29,649 --> 00:31:31,418 and just make it a little bit better. 1018 00:31:31,418 --> 00:31:33,219 And then this is a white barbecue sauce-- 1019 00:31:33,219 --> 00:31:35,755 all the flavors of barbecue, but mayonnaise-based 1020 00:31:35,755 --> 00:31:37,190 versus tomato-base. 1021 00:31:37,190 --> 00:31:39,025 So we're just going to drizzle this over the steak, 1022 00:31:39,025 --> 00:31:41,294 and it's going to start to melt into the steak 1023 00:31:41,294 --> 00:31:42,762 and be delicious. 1024 00:31:42,762 --> 00:31:44,197 I have some simple herbs-- some parsley, 1025 00:31:44,197 --> 00:31:45,999 some chervil, some tarragon-- all mixed. 1026 00:31:45,999 --> 00:31:47,300 A little olive oil. 1027 00:31:47,300 --> 00:31:49,169 I'm going to give that a little mix. 1028 00:31:49,169 --> 00:31:50,804 And we're just going to garnish that, 1029 00:31:50,804 --> 00:31:52,272 and it's a little herb salad. 1030 00:31:52,272 --> 00:31:54,741 And then you have a delicious steak, frites, herbs, 1031 00:31:54,741 --> 00:31:56,743 white barbecue sauce that I think will blow 1032 00:31:56,743 --> 00:31:59,112 the socks off your guests here. 1033 00:31:59,112 --> 00:32:01,214 - What is up? How are you guys feeling? 1034 00:32:01,214 --> 00:32:02,415 - Good. (ON) TERESA HIGGINS: Great. 1035 00:32:02,415 --> 00:32:03,783 - Last night, we did an Old Fashioned 1036 00:32:03,783 --> 00:32:04,984 that we had some trouble with. 1037 00:32:04,984 --> 00:32:06,719 But it's OK. 1038 00:32:06,719 --> 00:32:08,321 We're going to do a different version, the candied pecan 1039 00:32:08,321 --> 00:32:09,856 Old Fashioned. 1040 00:32:09,856 --> 00:32:11,224 It's very simple, and it looks more intriguing. 1041 00:32:11,224 --> 00:32:13,026 People are inviting to try it, right? 1042 00:32:13,026 --> 00:32:14,694 And they go, what's that? 1043 00:32:14,694 --> 00:32:17,063 So I'm going to start with chocolate bitters. 1044 00:32:17,063 --> 00:32:19,165 Half an ounce, which is how many seconds? 1045 00:32:19,165 --> 00:32:20,767 - Two. (ON) DERRICK TURNER: Two. 1046 00:32:20,767 --> 00:32:22,202 And where do you hold the bottle? 1047 00:32:22,202 --> 00:32:23,369 - The neck. (ON) DERRICK TURNER: The neck. 1048 00:32:23,369 --> 00:32:24,704 OK. 1049 00:32:24,704 --> 00:32:26,206 Elbow up, thumbs up when you start. 1050 00:32:26,206 --> 00:32:27,974 When you pour it, thumbs down. 1051 00:32:27,974 --> 00:32:33,346 Half ounce almond liquor, two ounces of whiskey. 1052 00:32:33,346 --> 00:32:36,783 You're going to ice this up, stir. 1053 00:32:36,783 --> 00:32:39,085 Depending on how vigorously you're stirring, five to 1054 00:32:39,085 --> 00:32:40,253 10 seconds. 1055 00:32:40,253 --> 00:32:42,055 We're going to take our rock glass, 1056 00:32:42,055 --> 00:32:45,391 dip it in some almond liqueur, dip it in some candied pecan. 1057 00:32:45,391 --> 00:32:46,226 Ice it up. 1058 00:32:51,464 --> 00:32:53,366 You're going to expel that orange peel. 1059 00:32:53,366 --> 00:32:56,000 Ladies and gentlemen, that is the candied pecan 1060 00:32:56,000 --> 00:32:56,102 Ladies and gentlemen, that is the candied pecan 1061 00:32:56,102 --> 00:32:58,304 Old Fashioned. 1062 00:32:58,304 --> 00:33:01,808 [rhythmic music playing] 1063 00:33:07,080 --> 00:33:08,815 - Last night was a mess, 1064 00:33:08,815 --> 00:33:11,184 but I did see the effort that I was looking for. 1065 00:33:11,184 --> 00:33:13,753 The biggest hole in this entire operation 1066 00:33:13,753 --> 00:33:15,155 is who's going to run this place? 1067 00:33:15,155 --> 00:33:16,856 So I'm going to sit down with them 1068 00:33:16,856 --> 00:33:18,324 and see if we can come up with a plan moving forward. 1069 00:33:18,324 --> 00:33:19,993 - I like what he's doing. 1070 00:33:19,993 --> 00:33:21,361 - Doing good. 1071 00:33:21,361 --> 00:33:22,829 DUSTIN DRAI: How do we think last night went? 1072 00:33:22,829 --> 00:33:24,931 - Last night, we learned a lot of things 1073 00:33:24,931 --> 00:33:28,101 that we need to kind of fix and work on. 1074 00:33:28,101 --> 00:33:29,502 I think everyone gave it their all. 1075 00:33:29,502 --> 00:33:31,004 I don't think anyone slacked off. 1076 00:33:31,004 --> 00:33:33,039 - I think their communication, 1077 00:33:33,039 --> 00:33:35,475 it needs to be greater in the whole, whole bar, 1078 00:33:35,475 --> 00:33:38,411 just get everybody in line and get their training down. 1079 00:33:38,411 --> 00:33:39,879 - Do you think at where we're 1080 00:33:39,879 --> 00:33:41,214 at today with him coming on board full time 1081 00:33:41,214 --> 00:33:42,248 it's going to be helpful? 1082 00:33:42,248 --> 00:33:43,950 - Absolutely. 1083 00:33:43,950 --> 00:33:45,952 Not that he can just run the back end of the business, 1084 00:33:45,952 --> 00:33:48,154 but he can get out there and get his hands dirty, too. 1085 00:33:48,154 --> 00:33:49,189 - So you're going to be in charge? 1086 00:33:49,189 --> 00:33:50,356 - I'll be in charge. 1087 00:33:50,356 --> 00:33:51,191 DUSTIN DRAI: How's that feel? 1088 00:33:51,191 --> 00:33:52,192 - It feels good. 1089 00:33:52,192 --> 00:33:53,793 I can be there all the time. 1090 00:33:53,793 --> 00:33:55,528 We make all the systems in place to hold everybody 1091 00:33:55,528 --> 00:33:57,130 accountable for their actions. 1092 00:33:57,130 --> 00:33:58,198 - That's what a team is. 1093 00:33:58,198 --> 00:33:59,265 ALAN MCWHORTER: That's a team. 1094 00:33:59,265 --> 00:34:00,567 - And I can see a team here. 1095 00:34:00,567 --> 00:34:01,801 You know, you guys are a team in marriage. 1096 00:34:01,801 --> 00:34:03,069 You're a team with your family. 1097 00:34:03,069 --> 00:34:04,938 Now you need to be a team in business. 1098 00:34:04,938 --> 00:34:06,439 - Mm-hmm. 1099 00:34:06,439 --> 00:34:08,808 DUSTIN DRAI: I'm so happy to be here helping you guys, 1100 00:34:08,808 --> 00:34:09,809 I really am. 1101 00:34:09,809 --> 00:34:10,510 - It's been a great week 1102 00:34:10,510 --> 00:34:12,312 because I can see it. 1103 00:34:12,312 --> 00:34:14,214 I didn't want to come here and help people that really didn't 1104 00:34:14,214 --> 00:34:16,149 care, and that's not you guys. 1105 00:34:16,149 --> 00:34:18,084 You really care about your business. 1106 00:34:18,084 --> 00:34:19,953 I mean, it's a beautiful thing to see. 1107 00:34:19,953 --> 00:34:21,821 Are you excited? (ON) TERESA HIGGINS: Absolutely. 1108 00:34:21,821 --> 00:34:22,589 DUSTIN DRAI: I'm going to get back to work, and-- 1109 00:34:22,589 --> 00:34:23,823 ALAN MCWHORTER: All right. 1110 00:34:23,823 --> 00:34:25,358 - I'll see you guys later. 1111 00:34:25,358 --> 00:34:26,326 TERESA HIGGINS: So are we. (OFF) ALAN MCWHORTER: All right. 1112 00:34:26,326 --> 00:34:27,060 TERESA HIGGINS: All right. 1113 00:34:27,060 --> 00:34:27,493 - Thank you. 1114 00:34:27,493 --> 00:34:30,530 [boom] 1115 00:34:30,530 --> 00:34:34,100 [rock music playing] 1116 00:34:40,106 --> 00:34:43,476 [shout] 1117 00:34:43,476 --> 00:34:44,510 [cheering] 1118 00:34:44,510 --> 00:34:45,578 - How are we doing, guys? 1119 00:34:45,578 --> 00:34:46,879 WOMAN: Hi. 1120 00:34:46,879 --> 00:34:47,880 WOMAN: Hello. 1121 00:34:47,880 --> 00:34:48,982 - Hello. 1122 00:34:50,183 --> 00:34:51,584 - How are we feeling? 1123 00:34:51,584 --> 00:34:52,518 MAN: Great. (OFF) WOMAN: Great. 1124 00:34:52,518 --> 00:34:53,886 - Ready for a relaunch. 1125 00:34:53,886 --> 00:34:55,421 - You know, when I first got here, 1126 00:34:55,421 --> 00:34:57,557 there were a lot of systems that didn't exist, you know. 1127 00:34:57,557 --> 00:34:59,525 You have two owners that are real amateurs 1128 00:34:59,525 --> 00:35:00,526 with running a bar. 1129 00:35:00,526 --> 00:35:02,528 We had a chef walk out on us. 1130 00:35:02,528 --> 00:35:04,597 Luckily, we had Justin come in and help. 1131 00:35:04,597 --> 00:35:06,199 Teresa, how was this week for you? 1132 00:35:06,199 --> 00:35:08,334 - It's been a wild ride, for sure. 1133 00:35:08,334 --> 00:35:09,335 DUSTIN DRAI: Exciting? 1134 00:35:09,335 --> 00:35:10,603 - Yeah, yeah, exciting. 1135 00:35:10,603 --> 00:35:12,138 - Everyone else, you guys excited? 1136 00:35:12,138 --> 00:35:13,439 - Yes. (ON) DUSTIN DRAI: Yes? 1137 00:35:13,439 --> 00:35:14,474 - Hell, yeah. 1138 00:35:14,474 --> 00:35:16,009 - It's been a lot of work. 1139 00:35:16,009 --> 00:35:17,510 It's been a long week, and we're almost there. 1140 00:35:17,510 --> 00:35:18,945 And I really believe that you guys now 1141 00:35:18,945 --> 00:35:20,480 have the fire inside you that I was 1142 00:35:20,480 --> 00:35:22,582 looking for when I first got here in order 1143 00:35:22,582 --> 00:35:24,284 to turn this place around. 1144 00:35:24,284 --> 00:35:25,585 So on the count of three, we're going to turn around. 1145 00:35:25,585 --> 00:35:26,953 Are you ready? (ON) ALAN MCWHORTER: Ready. 1146 00:35:26,953 --> 00:35:28,488 - Yeah. (OFF) DUSTIN DRAI: OK guys. 1147 00:35:28,488 --> 00:35:29,489 - Ah! 1148 00:35:29,489 --> 00:35:33,192 - 1, 2, 3. 1149 00:35:33,192 --> 00:35:33,636 [cheering] 1150 00:35:35,938 --> 00:35:37,506 - On the count of three. 1151 00:35:37,506 --> 00:35:38,507 - Ah! 1152 00:35:38,507 --> 00:35:40,409 - 1, 2, 3. 1153 00:35:44,613 --> 00:35:47,850 [cheering] 1154 00:35:48,617 --> 00:35:49,485 TERESA HIGGINS: I like it. 1155 00:35:49,485 --> 00:35:51,020 That's fine. 1156 00:35:51,020 --> 00:35:52,654 - We have Gold Rush Saloon. 1157 00:35:52,654 --> 00:35:54,656 It's an homage to the Old West. 1158 00:35:54,656 --> 00:35:57,393 Ties in the area of Apache Junction, Arizona. 1159 00:35:57,393 --> 00:35:58,994 Really gives you guys an identity. 1160 00:35:58,994 --> 00:36:00,929 People are going to be driving down the highway. 1161 00:36:00,929 --> 00:36:02,431 They're going to see this sign, bright. 1162 00:36:02,431 --> 00:36:03,432 They're going to point to it and be like, 1163 00:36:03,432 --> 00:36:05,034 I want to go have a drink there. 1164 00:36:05,034 --> 00:36:06,402 Are you ready to go see the inside? 1165 00:36:06,402 --> 00:36:07,269 - Yeah. 1166 00:36:07,269 --> 00:36:08,370 - Go on in. 1167 00:36:13,375 --> 00:36:15,210 - Oh, how fun. 1168 00:36:15,210 --> 00:36:16,145 - Oh my god. 1169 00:36:16,145 --> 00:36:17,646 BRANDI: Oh my. 1170 00:36:17,646 --> 00:36:19,181 MAN: Oh. 1171 00:36:19,181 --> 00:36:22,217 WOMAN: Oh my god, I love this. 1172 00:36:22,217 --> 00:36:23,419 MAN: I like that. 1173 00:36:23,419 --> 00:36:25,654 MARGARET: It looks beautiful. 1174 00:36:25,654 --> 00:36:26,922 MAN: That's awesome. 1175 00:36:26,922 --> 00:36:28,290 WOMAN: Oh, you're crying. 1176 00:36:28,290 --> 00:36:29,525 WOMAN: Wow. 1177 00:36:29,525 --> 00:36:30,959 MARGARET: The tables are awesome. 1178 00:36:30,959 --> 00:36:32,061 - Look up, look up. 1179 00:36:32,061 --> 00:36:32,694 WOMAN: How many booths, Teresa? 1180 00:36:32,694 --> 00:36:34,096 - They did it. 1181 00:36:34,096 --> 00:36:36,298 They did it. 1182 00:36:36,298 --> 00:36:37,599 WOMAN: Wow. 1183 00:36:37,599 --> 00:36:39,468 That's nice. 1184 00:36:39,468 --> 00:36:41,670 - Teresa, look at the cooler doors. 1185 00:36:41,670 --> 00:36:43,338 TERESA HIGGINS: Oh my goodness. 1186 00:36:43,338 --> 00:36:44,673 - It's amazing. 1187 00:36:44,673 --> 00:36:47,142 The TVs, the backbar, I like everything. 1188 00:36:47,142 --> 00:36:49,378 We could never dream this up. 1189 00:36:49,378 --> 00:36:51,146 - What do you guys think? 1190 00:36:51,146 --> 00:36:52,614 - Oh look at this, from the ghost town. 1191 00:36:52,614 --> 00:36:53,982 - Wow. (ON) MARGARET: It's beautiful. 1192 00:36:53,982 --> 00:36:55,050 - Yeah, is this from our ghost town? 1193 00:36:55,050 --> 00:36:56,318 ALAN MCWHORTER: Yes, yes, yes. 1194 00:36:56,318 --> 00:36:57,219 - Mm-hmm. They are. 1195 00:36:57,219 --> 00:36:58,353 - Oh, that's so cool. 1196 00:36:58,353 --> 00:36:59,354 - You guys want to gather around 1197 00:36:59,354 --> 00:37:00,389 so I can show you the place? 1198 00:37:00,389 --> 00:37:01,423 ALAN MCWHORTER: Yeah, yeah. 1199 00:37:01,423 --> 00:37:02,424 - So, you know, obviously, 1200 00:37:02,424 --> 00:37:03,725 we did a lot of renovations. 1201 00:37:03,725 --> 00:37:05,961 We gave you a brand new bar, but I also-- 1202 00:37:05,961 --> 00:37:09,098 I got you a brand new POS system from SkyTab, 1203 00:37:09,098 --> 00:37:11,433 two glassware systems. 1204 00:37:11,433 --> 00:37:13,268 These are amazing for taking mobile orders, 1205 00:37:13,268 --> 00:37:14,369 walking around the bar. 1206 00:37:14,369 --> 00:37:16,538 And I got you two kitchen systems, 1207 00:37:16,538 --> 00:37:18,173 part of SkyTab as well. 1208 00:37:18,173 --> 00:37:20,542 Not only that, I got you guys a lifetime 1209 00:37:20,542 --> 00:37:22,277 subscription to Partender. 1210 00:37:22,277 --> 00:37:25,514 You can do your inventory management within 15 minutes. 1211 00:37:25,514 --> 00:37:29,551 We got you Twisted Alchemy, our cold-pressed mixers. 1212 00:37:29,551 --> 00:37:32,454 These mixers are going to help to make drinks that are easy, 1213 00:37:32,454 --> 00:37:34,490 and you can continue it fast-- 1214 00:37:34,490 --> 00:37:36,525 repetition, that's what we're looking for. 1215 00:37:36,525 --> 00:37:38,560 Also, you need barware. 1216 00:37:38,560 --> 00:37:41,563 So from barproducts.com, we got you all brand 1217 00:37:41,563 --> 00:37:43,432 new glassware and barware. 1218 00:37:43,432 --> 00:37:45,400 All right, guys, well, let's get ready to open. 1219 00:37:45,400 --> 00:37:47,002 We got a bunch of people outside, 1220 00:37:47,002 --> 00:37:49,104 and you're going to welcome them into your new bar. 1221 00:37:49,104 --> 00:37:51,240 - OK. (ON) JUSTIN: All right, awesome. 1222 00:37:51,240 --> 00:37:52,574 - Hi, everyone. 1223 00:37:52,574 --> 00:37:54,209 Welcome to the new Gold Rush Saloon. 1224 00:37:54,209 --> 00:37:55,110 Come on in. 1225 00:37:57,646 --> 00:38:00,549 NINA: Hi, guys, welcome in. 1226 00:38:00,549 --> 00:38:01,750 - Hi, everyone. 1227 00:38:01,750 --> 00:38:03,619 WOMAN: How are you guys doing tonight? 1228 00:38:03,619 --> 00:38:05,754 NINA: This is our menu for this evening. 1229 00:38:05,754 --> 00:38:11,226 - [laughing] 1230 00:38:11,226 --> 00:38:12,528 - Beautiful. 1231 00:38:12,528 --> 00:38:14,296 - Are you ready for your food order as well? 1232 00:38:14,296 --> 00:38:16,031 - Yeah, I think so. 1233 00:38:16,031 --> 00:38:18,167 ALAN MCWHORTER: We got one order of street corn ribs in. 1234 00:38:18,167 --> 00:38:19,234 32, dine in. 1235 00:38:19,234 --> 00:38:20,169 Corn ribs. 1236 00:38:20,169 --> 00:38:21,170 JUSTIN: OK. 1237 00:38:21,170 --> 00:38:22,738 - Alan, I've never seen-- 1238 00:38:22,738 --> 00:38:24,239 I cannot believe this food is coming out of this kitchen. 1239 00:38:24,239 --> 00:38:26,608 It literally feels like a new restaurant. 1240 00:38:26,608 --> 00:38:27,809 You guys are flying. 1241 00:38:27,809 --> 00:38:29,211 DUSTIN DRAI: Derrick, how are we doing? 1242 00:38:29,211 --> 00:38:30,145 - Listen, we actually have cocktails 1243 00:38:30,145 --> 00:38:31,547 coming out from service. 1244 00:38:31,547 --> 00:38:32,447 We have this-- pretty much this whole side's good. 1245 00:38:32,447 --> 00:38:33,715 - Wow. 1246 00:38:33,715 --> 00:38:34,750 - And that's complete night and day from 1247 00:38:34,750 --> 00:38:36,218 what we saw during stress test. 1248 00:38:36,218 --> 00:38:37,386 - Remember stress test, that entire half 1249 00:38:37,386 --> 00:38:38,420 of the bar wasn't served? 1250 00:38:38,420 --> 00:38:40,189 And now they all have cocktails. 1251 00:38:40,189 --> 00:38:42,191 They have cocktails there. They have cocktails here. 1252 00:38:42,191 --> 00:38:43,592 Nina, she's making two, three, four at a time. 1253 00:38:43,592 --> 00:38:44,593 It's amazing. 1254 00:38:44,593 --> 00:38:46,195 - Listen, they couldn't 1255 00:38:46,195 --> 00:38:47,129 do one during stress test. (ON) DUSTIN DRAI: No. 1256 00:38:47,129 --> 00:38:48,697 - Now they're doing 1257 00:38:48,697 --> 00:38:49,765 four at the same time, man. (ON) DUSTIN DRAI: It's amazing. 1258 00:38:49,765 --> 00:38:50,732 - This is what we want to see. 1259 00:38:50,732 --> 00:38:51,433 - Absolutely amazing. 1260 00:38:51,433 --> 00:38:52,434 I think-- 1261 00:38:52,434 --> 00:38:53,535 - I think they're there. 1262 00:38:53,535 --> 00:38:54,436 - I think they're there, too. 1263 00:38:54,436 --> 00:38:55,304 Chef, how are we doing? 1264 00:38:55,304 --> 00:38:56,438 - I mean, I knew 1265 00:38:56,438 --> 00:38:58,073 these guys were going to be good, 1266 00:38:58,073 --> 00:38:58,774 but I didn't think they were going to be this good. 1267 00:38:58,774 --> 00:38:59,808 This is like effortless. 1268 00:38:59,808 --> 00:39:00,842 I don't even need to be here. 1269 00:39:00,842 --> 00:39:02,177 DUSTIN DRAI: That's amazing. 1270 00:39:02,177 --> 00:39:03,312 - I could literally just go home. 1271 00:39:03,312 --> 00:39:04,246 - They are loving the food outside. 1272 00:39:04,246 --> 00:39:05,214 - Yeah, it's great. 1273 00:39:05,214 --> 00:39:06,348 - Plating looks good. 1274 00:39:06,348 --> 00:39:07,549 - It's up in, like, six minutes. 1275 00:39:07,549 --> 00:39:08,850 It was 20 minutes the other day, we 1276 00:39:08,850 --> 00:39:09,851 couldn't even get a steak out. Everything. 1277 00:39:09,851 --> 00:39:11,553 - Alan, do you hear that? 1278 00:39:11,553 --> 00:39:12,454 Six minutes, you're not back here frying all the fish, 1279 00:39:12,454 --> 00:39:13,222 it all looks gorgeous. 1280 00:39:13,222 --> 00:39:14,523 This is amazing. 1281 00:39:14,523 --> 00:39:15,724 Night and day compared to the other night. 1282 00:39:15,724 --> 00:39:16,858 - 100%. (ON) DUSTIN DRAI: Night and day. 1283 00:39:16,858 --> 00:39:18,527 So the bar is open. 1284 00:39:18,527 --> 00:39:20,629 People have drinks, there's food on the table. 1285 00:39:20,629 --> 00:39:22,364 The bartenders are constantly flooding 1286 00:39:22,364 --> 00:39:23,398 the bar with more drinks. 1287 00:39:23,398 --> 00:39:24,766 They're doing an amazing job. 1288 00:39:24,766 --> 00:39:26,568 The kitchen is flying with the food. 1289 00:39:26,568 --> 00:39:29,671 And the product that's coming out, it's not raw, it's edible, 1290 00:39:29,671 --> 00:39:30,872 it looks amazing. 1291 00:39:30,872 --> 00:39:32,241 And I'm really excited about the way 1292 00:39:32,241 --> 00:39:33,875 that Alan is running back and forth. 1293 00:39:33,875 --> 00:39:37,546 He's giving me the effort that I really asked him for. 1294 00:39:37,546 --> 00:39:40,215 This reopening has been an absolute success. 1295 00:39:40,215 --> 00:39:41,183 What do we think, guys? 1296 00:39:41,183 --> 00:39:42,384 Everyone enjoy the bar? 1297 00:39:42,384 --> 00:39:43,852 [cheering] 1298 00:39:43,852 --> 00:39:46,488 - The energy here is incredible right now. 1299 00:39:46,488 --> 00:39:50,125 I really think that this is a fresh start that we needed, 1300 00:39:50,125 --> 00:39:55,230 and I really feel very positive and confident about the future. 1301 00:39:55,230 --> 00:39:57,366 - Alan, Teresa, what do you guys think? 1302 00:39:57,366 --> 00:39:58,367 - It's beautiful. 1303 00:39:58,367 --> 00:39:59,701 - It's stunning, right? 1304 00:39:59,701 --> 00:40:01,436 You know, this is the first step to getting 1305 00:40:01,436 --> 00:40:02,738 out from under that hole. 1306 00:40:02,738 --> 00:40:04,473 You're going to take this place, and I know 1307 00:40:04,473 --> 00:40:05,874 it's going to be successful. I believe in the two of you. 1308 00:40:05,874 --> 00:40:07,409 Do you guys believe in each other? 1309 00:40:07,409 --> 00:40:08,610 - We believe in each other, 1310 00:40:08,610 --> 00:40:09,711 and we're going to get this place up 1311 00:40:09,711 --> 00:40:10,879 and we're going to get it going. 1312 00:40:10,879 --> 00:40:11,747 - All right, guys. 1313 00:40:11,747 --> 00:40:12,748 Run with it, OK? 1314 00:40:12,748 --> 00:40:13,448 - For sure, absolutely. 1315 00:40:13,448 --> 00:40:14,816 - Enjoy. 1316 00:40:14,816 --> 00:40:16,618 When Jon sent me to Apache Junction, Arizona, 1317 00:40:16,618 --> 00:40:19,721 he sent me to a bar that had no identity. 1318 00:40:19,721 --> 00:40:22,724 He had two owners that had no experience. 1319 00:40:22,724 --> 00:40:24,726 They were straight amateurs. 1320 00:40:24,726 --> 00:40:28,430 But since that day, Teresa and Alan and the entire staff 1321 00:40:28,430 --> 00:40:29,831 have really turned around. 1322 00:40:29,831 --> 00:40:32,801 And now, we have the Gold Rush Saloon. 1323 00:40:32,801 --> 00:40:33,000 I truly believe that that bar inside is going to be around 1324 00:40:33,000 --> 00:40:35,570 I truly believe that that bar inside is going to be around 1325 00:40:35,570 --> 00:40:37,773 for generations and Alan and Theresa are going 1326 00:40:37,773 --> 00:40:41,276 to be really successful owners. 1327 00:40:41,276 --> 00:40:44,613 [music playing] 1328 00:40:50,385 --> 00:40:52,621 - Promotional consideration provided 1329 00:40:52,621 --> 00:40:54,556 by SkyTab US, Partender, barproducts.com, 1330 00:40:54,556 --> 00:40:55,691 Twisted Alchemy, Lawson Plumbing, 1331 00:40:55,691 --> 00:40:57,359 Twenty Three 01 Bar and Nightclub, 1332 00:40:57,359 --> 00:40:58,360 Signature Graphics, Star Light Electric LLC, and ESRI. 1333 00:41:24,253 --> 00:41:27,523 [audio logo]