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  • (intense music)

  • (beep)

  • (fireworks popping)

  • - Oh!

  • - I'm rescuing my wife!

  • (fireworks popping)

  • (intense music)

  • - Hello.

  • - Hi.

  • - What can I get you.

  • - I'd like to see a menu.

  • - Absolutely.

  • - Thank you.

  • - [Narrator] In addition to the cameras

  • that have been following the Pirate's staff,

  • hidden cameras have been placed around the bar

  • to capture Nicole's recon.

  • (intense music)

  • - My first impression heading into Pirates

  • is they're really in their own little world here.

  • There are some phallic symbols in the back.

  • The waitresses are pouring out of their shirts.

  • - All of our drinks are listed in the first couple of pages,

  • including our wine list.

  • - So I ordered a glass of wine off the menu.

  • - This is my personal choice so.

  • - Which is?

  • - It's our Merlot, it's a very good one.

  • - Oh, okay.

  • The staff was very friendly,

  • almost overly friendly,

  • like as if they were trying to cover up for something else.

  • - Hello, love.

  • - [Nicole] Hello.

  • - How are you?

  • Do you need anything else?

  • - Can I get your anything else?

  • Are you good with that?

  • - [Nicole] At some point throughout the night,

  • almost every employee came up to me

  • to find out what I was doing.

  • - Well if there's anything else I can do

  • to help facilitate your need milady.

  • Let me know.

  • - I think these people know who I am.

  • I've been made.

  • (intense music)

  • Not good.

  • So I just got up and walked out.

  • - Have yourself a nice night, all right?

  • - Thank you.

  • - [Bartender] Come again.

  • - [Narrator] With Nicole being made by the Pirate staff,

  • she was unable to get a true sense

  • of the customer experience inside.

  • - I knew Nicole would stick out like a sore thumb

  • in this place.

  • But I have a backup plan.

  • (intense music)

  • Bill and Jen Rodenhiser owe me a favor.

  • So I'm having them come out and be my spies tonight.

  • - [Narrator] Last year, Jon saved The Chicken Bone

  • in Framingham, Massachusetts from certain demise.

  • - I am not gonna get people sick.

  • - Okay.

  • - You let it happen.

  • I'm fixing it.

  • - [Bill] This is (beep) bull (beep).

  • - [Narrator] Jon relaunched a new bar called The Bone

  • and gave Bill and Jen Rodenhiser a second chance.

  • (upbeat accordion music)

  • - Jon really helped us with our bar.

  • So it was only natural to support him in doing this recon.

  • - [Narrator] But unlike Nicole,

  • they are unable to get help from anybody on the staff.

  • - I wonder if anybody's here,

  • Oh my god, there's a pirate.

  • - All right, do you want to just go back there?

  • - I think we should just go back there.

  • - All right.

  • - Let's go back there.

  • - We were waiting for quite a while, so we sat down.

  • - Maybe we should like check in with someone.

  • (Bill laughs)

  • This is kind of whacked.

  • Sir, can we get some menus?

  • Does anybody work here?

  • - [Jen] Hi.

  • - [Bill] Oh.

  • - Just gonna seat yourselves

  • wherever the (beep) you like, eh now?

  • - Well, we were waiting and waiting-

  • - And waiting and waiting.

  • - Yeah.

  • - There's only one of me and so many of you.

  • - It was odd.

  • - All right, so we're gonna get some,

  • let's start off with the grog.

  • - Regular or top shelf?

  • All depends on how groggy you want to feel the next day.

  • (Jen laughs)

  • - I'd like to feel rather groggy please.

  • - Well then go with the regular then.

  • - It was like a rum soda.

  • I don't know.

  • - This tastes like (beep).

  • Really bad.

  • It was nasty.

  • - What's the fresh catch?

  • - Fresh catch, let me check.

  • De jour, fresh catch today, mahi?

  • - Yeah.

  • - Yeah mahi, yeah it's mahi.

  • - Fresh mahi's fresh.

  • - [Server] Yes, the mahi's fresh.

  • - Okay.

  • (intense music)

  • - The fresh catch is like frozen, I don't know, pond bass

  • or something like that.

  • It was nasty.

  • - Oh my god, that's so gross.

  • It was this disgusting chunk of white smelly...

  • I couldn't even take a bite.

  • - This sucks.

  • - Is this your grog?

  • - It is.

  • - We're honestly struggling a little bit.

  • - Is this fresh?

  • - [Bill] That's gotta be frozen fish.

  • Is it frozen?

  • - If it's the mahi entree it is, yeah.

  • Oh well, it wasn't put on the grill frozen.

  • - This really was a terrible, terrible dining experience,

  • the worst I've ever had.

  • It was horrid.

  • We just gotta get outta here.

  • - Just you just need to get outta here.

  • - He should be bringing you back to bill.

  • And I did take some stuff off your bill.

  • And I apologize that things weren't up to par.

  • We're working on it.

  • - [Narrator] After an hour inside Pirates Tavern,

  • Bill and Jen emerged to report their findings.

  • - First of all, thanks for doing this for me guys.

  • - Absolutely.

  • - What'd you think?

  • - It's tough in there.

  • The staff was really odd.

  • It was uncomfortable.

  • - How bad was the food?

  • - [Bill] The food was disgusting.

  • It wasn't mahi.

  • It was supposed to be fresh.

  • They were frozen products.

  • - No truth in menu.

  • What'd you have to drink?

  • - I started off with the grog

  • and I mean it was just, it was disgusting.

  • I think that they really believe that's a good product

  • to be serving.

  • - So you think they think they did it right?

  • - I do believe that, yes.

  • - Well, I'll tell you guys this is a strange one

  • because it runs deep.

  • It's more than just food, more than just beverage.

  • This is a cultural thing in this business that's killing it.

  • All right, guys.

  • I'm going to work.

  • - All right.

  • - I'll see you.

  • - Take care.

  • (intense music)

  • - [Jon] Fairways Gold and Grill.

  • Doesn't say bar.

  • It looks like a golf store doesn't it?

  • - Absolutely.

  • - [Narrator] Jon is joined in the SUV

  • by Steve Blovat, a professional health inspector.

  • - Can I get for you all to drink?

  • - Margarita, Bloody Mary, whiskey sour,

  • bay breeze, mojito, Irish coffee.

  • - Irish coffee you said?

  • - Yeah.

  • I ordered a series of drinks

  • every bartender should know how to make.

  • We're gonna do three Fairway burgers

  • and then one of everything else.

  • (music intensifies)

  • - Okay.

  • - Beautiful.

  • - It's gonna be a minute.

  • (man laughs)

  • - Oh man. (beeps)

  • This is ridiculous.

  • - Look at this guy.

  • He's freaking out here.

  • - This place sucks.

  • (ice clinks)

  • (metal clangs)

  • - [Michelle] Bloody Mary.

  • Margarita.

  • Really, really good.

  • - [Steve] Look at Michelle's standing behind the bar.

  • She's handling through all of that.

  • - [Man] Could you pour me a dark beer?

  • - Absolutely.

  • - [Man] That'd be awesome.

  • - There are bugs in the bar too.

  • - Oh boy.

  • Clearly has raw product, raw pork mind you.

  • What raw food is he touching now?

  • (intense music)

  • There's no sanitation.

  • There's no hand washing.

  • There's no gloves being used.

  • There's no separation from raw to cooked product.

  • - I don't know how he lasted eight months.

  • Look at that bowl.

  • - [Jon] Oh, look at that.

  • - That bowl has not been cleaned since this place opened.

  • (intense music continues)

  • - If he dropped.

  • - Oh.

  • - And they're putting that over food.

  • - This is inexcusable absolutely.

  • - She's pouring the profit away.

  • Right off the top.

  • And the keg is kicked.

  • (knocking)

  • - We don't have another keg.

  • - Are you kidding me?

  • - You don't have another keg?

  • - Look everything goes in a frosty mug

  • and then look at the over pour, holy (beep).

  • - The first thing that hit my tongue

  • was a very, very hard, metallic taste.

  • - Oh (beep) dude.

  • That's bad.

  • Right When it hit the bottom of my stomach,

  • I knew something was wrong.

  • My stomach started curdling.

  • Beer starts to go bad after around three months.

  • So I'm thinking the keg had to have been sitting there

  • for at least a year.

  • - Any chance you can check on some food for me,

  • just see how are we're doing?

  • - I am.

  • - We're 29 minutes in.

  • - Okay.

  • Don't growl at me.

  • I'm just wondering how long.

  • He's asking.

  • - One (beep) person.

  • - See here comes the food for chef Duffy.

  • - We got some chips and queso and some chips and salsa.

  • (stomach gurgling)

  • - Fried mushrooms.

  • - Fried mushrooms, very nice.

  • - Hey Michelle, do you have a bathroom?

  • - Do we have a bathroom?

  • - Where's your bathroom?

  • - Right back there to the left.

  • - Dude I think this might come up right now.

  • (intense music)

  • - Fairways burgers.

  • - Three Fairways medium.

  • - Yes.

  • - Yes sir.