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  • - Don't eat anything here.

  • Don't eat the freaking fruit,

  • and I'm not kidding, you will get sick.

  • - [Woman] I tried to wash my hands.

  • (man speaks softly)

  • - Nicole, you're busted,

  • but I have an idea to do something we've never done before.

  • When the owner comes up to the table

  • I want you to introduce yourself as Nicole Taffer.

  • - My name is Nicole Taffer, and I am Jon Taffer's wife.

  • And before he comes in here,

  • I'd like to give you guys a chance to make up for this.

  • - I'd like to order one of everything.

  • - I'd like to order everything on the menu.

  • - So you mean both sides?

  • - Yeah.

  • - Normally, they don't know who our recon is.

  • So this should be them at their best.

  • - [Chef] Right.

  • - There's Sean, Sean is your cook.

  • - Every specialty pizza?

  • - [Danny] Let's just do what she wanted.

  • If you need help, Sean, let me know.

  • - This cook just got an order

  • for about 20 food items and the owner walked out.

  • - He could easily be stood in the other side of the window,

  • just directing, being a conductor.

  • - Why is it freaking foaming up so bad?

  • Did they just change it?

  • So that's our problem.

  • - So they just changed the keg.

  • The beer lines in this bar run about 150 feet.

  • You should position the keg in the right place,

  • because after 120 feet, the glycol inside gets warm,

  • and the beer can't possibly be cooled.

  • - Look at the grease on my hand it's leaving.

  • Look at this, it's disgusting.

  • - Ew.

  • - [Nicole] Would you eat this?

  • - No, no.

  • - [Nicole] If you don't have a microwave,

  • I don't know how you're cooking these.

  • - They're using that pizza oven for everything.

  • - It's too hot. - And it's too hot.

  • - There's no way in the world that can be cooking properly.

  • And what is he doing with this water?

  • - Defrosting something.

  • - You're slopping around water

  • in a kitchen with food product all over the place.

  • - I've never been able to press grease out of a dish.

  • - [Ashley] (gasps) Oh my god, look at this.

  • One, two, three.

  • Oh, I can't do it.

  • - [Nicole] I can't do it, I can't do it.

  • - It's like gooey snot.

  • I feel like I'm gonna puke.

  • - Well, I don't need to ask you how that was. (laughs)

  • - Is this funny to you?

  • Serving people piles of (bleep) like this?

  • - (laughs) That doesn't look appealing to me right now, no.

  • - Right, which is ridiculous.

  • - That just pisses me off.

  • - Hey, what's going on over there with the water, guys?

  • - We got a flood in the kitchen.

  • - So these idiots left the sink running.

  • - [Lisamarie] He's just like flopping it

  • on the ground and then rinsing it out.

  • - He can't even mop a frickin' floor, this guy.

  • They made about 20 food items.

  • The items sucked, the cook crashed.

  • The owner has no idea what to do.

  • This place completely fell apart.

  • I'm going in.

  • I wish I had a fricking life preserver.

  • (upbeat music)

  • - He's exhausted already.

  • - [Justin] Oh God, there goes Jon Taffer, oh God.

  • - Careful where you sit.

  • - I'm embarrassed to even go back out right now.

  • - Can I see somebody who owns this place?

  • Okay, there's one.

  • - I'm Valerie. - Hi, how are you?

  • - Hey Jon, how you doing?

  • - Good, so I wanna understand.

  • How much are you losing?

  • - 15,000 a month.

  • - $15,000 a month.

  • - Justin, you have been sitting here

  • with your mom watching this catastrophe.

  • - We don't know much about the restaurant business,

  • but what we do know is if you tell us what to do,

  • we'll do anything you tell us to do.

  • - Can you possibly succeed with these,

  • that go in a pizza oven at 600 degrees,

  • so they can't possibly be cooked right?

  • - Absolutely not.

  • - Marcus, do you think the food is good?

  • - The big pile of (bleep) on the table.

  • - Look at this, Danny.

  • - [Danny] I seen it.

  • - But you served it.

  • So understand, your cook (bleep) up,

  • you then hold it in your hands,

  • look at it and say to yourself, this isn't right, correct?

  • And then you brought it out anyway.

  • I sent my wife Nicole in with her friend Ashley.

  • And you knew it had to be right.

  • And you still (bleep) it up.

  • The investors own 60% of this business.

  • Danny owns 40% of this business.

  • Danny is (bleep) it up!

  • Why don't the investors stand up and do something about it?

  • You know the term hostile takeover?

  • You guys own 60% of this business, you control it.

  • And you think this is funny, don't ya?

  • - I don't think it's funny.

  • I just think you're acting kind of a little crazy.

  • - Well, I'm getting through to you.

  • 'Cause obviously he can't, can you.

  • - Not getting through to me, I'm tuning you out.

  • - You're tuning me out?

  • - I'm tuning you out.

  • - Well, tune your customers out, also this.

  • Your bar sucks.

  • And you're gonna stand there and defend it in front of him.

  • - I'm not defending nothing.

  • And I'm just saying, there's a (bleep) way to do it,

  • and there's a little tact to doing it.

  • And the way you're doing it is just (bleep).

  • - Really? - Really.

  • - You're an irresponsible ass (bleep).

  • And my wife probably got sick because of you.

  • You wanna lose their money, that's one thing.

  • You get people sick, that is un (bleep) acceptable.

  • Clean up this (bleep) hole.

  • So they're gonna microwave the chili.

  • Did you see that?

  • - Yep.

  • (upbeat music)

  • - Oh thanks.

  • Can we get a couple of drafts?

  • Thank you.

  • The cheese isn't melted.

  • - [Kevin] And the french fries are soggy.

  • - [Maria] Thank you.

  • We still have the sampler coming out, right?

  • - What's the ticket time on this?

  • It's been a while.

  • - Eight minutes.

  • - [Bartender] I think I forgot to put that in.

  • - Oh no.

  • - Forgot the order. - Forgot to put it in.

  • They are responsible for leaving the bar to cook the food,

  • then who is taking care of the bar guests?

  • - Where's all my bartenders?

  • This lovely gentleman needs some beers.

  • - We're now at 11 minutes on that platter.

  • And normally, a potato skin would be fried, so it's crisp,

  • and then topped off. - Yeah.

  • - So I'm guessing this is gonna be very soggy.

  • - Soggy.

  • - [Jon] Look at those wings.

  • They're not crisp, you can see it.

  • - Potatoes are raw.

  • - Yeah? - Yeah.

  • - Kev, it's raw.

  • - Yeah, raw. - It's raw.

  • - Oh, that's gross.

  • - Don't eat that, Kevin.

  • Don't eat that.

  • - I can't let this go on, I'm going in.

  • (dramatic music)

  • - [Michelle] Mike, where's all my bartenders?

  • - Michelle, hi, I'm Jon Taffer, is Brian here?

  • - Yes.

  • - Great, come on over.

  • Brian, Jon Taffer, how are you?

  • - Good, nice to meet you.

  • - Good to meet you.

  • Come on, I want you to meet somebody.

  • - This is Maria Menounos, if you've ever watched "Extra"

  • and Kevin Undergaro,

  • I sent them in here to be my recon tonight.

  • So you didn't eat your potato skins.

  • You love potato skins.

  • - I love potato skins, yeah.

  • - I know that about you.

  • How many bites did you take?

  • - One.

  • - She didn't even take a second bite.

  • Couldn't eat the chicken wings.

  • - It was raw.

  • - Raw. - Yeah,

  • I knew immediately because I've been in the food business.

  • So I didn't want to get sick, so I spit it out.

  • (dramatic music)

  • - Look at the filth everywhere.

  • Look at the filth in here!

  • Look at the filth in here!

  • It just keeps getting better, guys.

  • This is your future, look at it!

  • Look at the sludge on the bottom of this grease.

  • This is why their fried food was terrible.

  • Do you wanna eat this?

  • Come on in, Kev.

  • - [Kevin] Oh my God.

  • - [Jon] Look at him, he's gonna barf.

  • - Do you know how old that oil is?

  • - [Michelle] No.

  • - Do you see how thin the oil is?

  • All the properties of the oil is completely broken down.

  • All you're doing is boiling food in old oil.

  • - Look at that.

  • This is the chili that was on your fries.

  • 20 days ago, this was made.

  • If this bar is not clean

  • when I come here in the morning, I will not rescue you.

  • You understand that?

  • Shut this bar down, get these people out of here.

  • You gotta prove yourself to me, Michelle.

  • Shut it the (bleep) down.

  • This bar is closed.

  • - You want the prime rib dip.

  • - Yeah. - The prime rib dip?

  • - That's what she was recommending.

  • - [Bartender] Okay, yeah, it's really good here.

  • - [Justin] I'd like the half rack of ribs.

  • - [Bartender] Half rack, half rack, okay.

  • - So Jon, I'm just a little confused about Reva.

  • - She's not helping anything.

  • - No.

  • - So either she doesn't know, Mia, or she doesn't care.

  • - [Mia] Exactly.

  • - She almost seems a little intimidated.

  • Okay, so these are the ribs.

  • When were these made?

  • - Oh my goodness.

  • - What is the date on these?

  • - [Jason] These are like petrified, no date, no label.

  • - [Jon] Is that mold on those ribs?

  • - Ew!

  • - That is so scary.

  • - They're like boiled.

  • - That's a silverware caddy.

  • That is a utensil holder.

  • There's meat in there!

  • - Oh that's the prime rib!

  • - [Mia] Oh God!

  • Oh, that is disgusting.

  • - Chef, he can't eat this food.

  • - No.

  • - That is not servable at all.

  • - So we need to find out when that was made.

  • We can't let Justin eat this food.

  • Go and find out when this was made.

  • Stop this, okay?

  • - Yeah, I got it.

  • Jon sends me in to stop these ribs from being served.

  • Someone is 100% gonna get sick, if not dead.

  • - I'll be back for the toast.

  • (dramatic music)

  • Right behind you, Bridget.