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  • - Ask me, "Why are you mad, Jon?". Ask me!

  • - Why are you mad, Jon?

  • - Cause you're gonna (beep) kill somebody, that's why!

  • (rock music plays)

  • - Can I go ahead and just order nachos?

  • - Sure.

  • - Chicken's good.

  • - Chicken and cheese.

  • - Three minutes, seven, one?

  • - Uh, three.

  • - All right, I'll be back.

  • - That's cross-contamination.

  • She's touching raw chicken and then cooked food

  • without washing her hands in the middle.

  • It's all cross-contaminated.

  • - How is that three minutes timed? Pretty decent?

  • - Yeah, I got to put the cheese on it.

  • - Oh yeah, you got to get--load that up.

  • (bar guest laughing)

  • - She's getting them sick right now.

  • When I see a kitchen that filthy, and a cook

  • touching raw chicken and then cooked product,

  • I know people are going to get sick, and

  • I get angry. That causes salmonella poisoning,

  • and I am not going to let them serve anyone else.

  • - Here you go, nachos, chicken and cheese.

  • - Thank you.

  • - Here you go.

  • (dramatic music plays)

  • - I'm going in now to fix it.

  • I hate starting a rescue so angrily,

  • but when I see raw chicken mixed with cooked product

  • and know people are going to get sick,

  • I can't contain myself. I had to go in right then

  • and there and stop it.

  • You Joe?

  • - I am.

  • - I'm Jon Taffer. Where's Keith?

  • - I think he's right behind the bar, or

  • maybe in the kitchen.

  • - Let's go stand back here for a minute.

  • Keith, I'm Jon Taffer.

  • - Hi, Jon, how are you?

  • - Let's go in there for a minute.

  • I have never been so angry before, they nearly

  • got my daughter sick tonight.

  • You, hello, my name is Jon, what's yours?

  • - Tammi.

  • - Tammi, I watched you pick up raw chicken all night

  • in your hand and then touch cooked food.

  • Do you know how bad that is?

  • - What the hell do I know?

  • - How dare you pick up raw chicken, and then

  • pick up cheese with your hand, pick up crab

  • with your hand, pick up spices with your hand!

  • Shame on you!

  • I have never seen anything like this before!

  • How many times have you picked up raw chicken?

  • Have you ever washed your hands?

  • - Yes.

  • - I'm (beep) beside myself.

  • Is this funny to you?

  • What's the deal?

  • - Didn't see it.

  • - You didn't see it? She's touching raw chicken,

  • and she's not even washing her hands.

  • Don't you know that's wrong?

  • - That was it.

  • - You do know it's wrong?

  • - Yeah.

  • - So you don't give a (beep)?

  • - I do give a (beep).

  • - No, you don't care, cause you're not doing

  • anything about it!

  • - Okay, all right.

  • - Somebody who is irresponsible like you--

  • - Yeah, (beep) me.

  • - --and gets someone sick, and doesn't give a (beep)

  • that's right, like you!

  • - You're like a (beep) criminal!

  • - Call me all the names you want.

  • - Why, cause you know you're a (beep), right?

  • - Okay, yes, I'm an (beep).

  • - Those people are going to know you're an (beep)

  • when I walk out of here too.

  • - Eric, relax.

  • - You're going to get sued from this!

  • Take that food, throw it away. Throw it all away.

  • Shut it down, nobody eats.

  • Clean this (beep) damn kitchen, I'm (beep) out of here.

  • (door slams)

  • - Could've gone better.

  • - Don't eat anything here. Don't eat the freaken fruit,

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

  • I can rescue any bar, but there might be

  • some people that I can't rescue.

  • Keith is getting people sick, and he doesn't care.

  • I am not going to let him put Sam's health in jeopardy,

  • or anyone else's, for that matter.

  • - Do you ever have a cleaning schedule?

  • - Naw, there ain't no cleaning schedule.

  • - How often do you clean the fryers?

  • - I clean them every week.

  • - Every week what?

  • - Once a week you clean both--

  • - Every week.

  • - You're full of (beep).

  • - I find that hard to believe.

  • - You can call me what you want to call me.

  • - There's no way.

  • - This is cleaning every week? Look at this.

  • - Oh my god.

  • - I'm not even scraping it, I'm slicing it!

  • - This is what the bacon was cooked on.

  • - Ugh.

  • - Look, can you see this dripping down?

  • How many times was the bacon cooked on this

  • and served to people?

  • - It ain't going to be spotless, but it's clean.

  • - If it's not spotless, it's not clean.

  • Randy, is this clean to you?

  • - No, that's not clean.

  • - From now on, see her? She's going to tell you

  • what clean is.

  • - What I do is what I do.

  • - Well, what you do isn't good enough.

  • - Well, to mines it is.

  • - Well I don't give a (beep) about yours.

  • - I don't give a (beep) about yours neither.

  • - Really? Well then maybe you shouldn't be here.

  • - Well maybe I shouldn't.

  • - Guys, either he's going to clean this kitchen

  • to my satisfaction, or I'm going to leave.

  • You better get him the hell in line!

  • - He ain't going to come in here talk to me

  • like I aint (beep) here. And I been here--

  • - Look at this, man!

  • - Well you can look at what you want.

  • - What do you mean? What are you defending?

  • - It ain't got nothing to do with the cook doing it.

  • - Bull (beep)!

  • - Bull (beep), nothing.

  • - This is your kitchen, you clean it, man!

  • - What? Why? Why?

  • - You are totally full of (beep), and these guys they're

  • going down the chute because of it.

  • - This ain't got nothing to do with

  • going down no (beep) chute--

  • - I'm not listening to your (beep).

  • - Bull (beep), you!

  • Either he's gone, or I'm gone.

  • - Boy, you better keep your hands off me!

  • You better keep your hands off me!

  • - Get the (beep) out of my face!

  • - You (beep).

  • - I ain't no (beep).

  • - Mister cook, you clean to her satisfaction.

  • Welcome to the bar business!

  • - Stop, that's enough.

  • How long you been here?

  • - I been here 18 years, man.

  • - Okay. There's a reason you been here 18 years.

  • - I want to do what I got to do

  • to make this place successful.

  • - Okay.

  • - I care about Randy and Rick.

  • You know, they good people, but it's been a management

  • problem from the get go. If ain't nobody jumping

  • in to tell nobody to do this to do that,

  • ain't nobody going to do it.

  • - Okay. Oh good. Four burgers, four biscuits and gravy.

  • - Four burgers?

  • (grill sizzles)

  • - So now I put the hash brown on?

  • - No, the burger comes off and it rests.

  • - Oh yeah. Oh wow, that's going to be a time consumer.

  • Okay. Damn.

  • - [Boss] Burger's coming?

  • - It's working on it, boss, it's working on it.

  • (heavy guitar music plays)

  • - He's pretty busy, Jon.

  • - And how many tickets do you have,

  • and how much time on these?

  • - Oh my God, you know what, I'm probably

  • about twenty minutes behind.

  • - They need more help behind the bar.

  • - Yeah.

  • - All the burgers, they're killing me, man.

  • They got to be brickheads by now.

  • - No, they're not brickheads, they're beautiful.

  • - This, is beautiful?

  • - It's well done, it's cooked.

  • - That's burnt!

  • - No, this is not (beep) burnt!

  • - Are you not an idiot?

  • - Are you an idiot?

  • - Is that burnt or not?

  • - No, it's not burnt.

  • - Then you're a moron.

  • - And so are you!

  • - So we're dealing with a guy who's a fool.

  • Do your job.

  • - No, you do your job!

  • - You know what my job is? My job is to tell you

  • that's (beep) burnt!

  • (yelling downs out speech)

  • - You will not serve this.

  • - You don't know!

  • - No.

  • - No, you know what--

  • - No.

  • - I'm not going to serve it now because you ruined it.

  • - You will not serve this.

  • - No, no, no, no, no!

  • - You will not serve it while I'm here.

  • - I'm not going to serve that now.

  • - And, that's the last (beep) time you say no to me ever!

  • - NO!

  • - Shut your (beep) mouth!

  • - No! No! No!

  • Get out of my kitchen. Move, move, move!

  • - He's burning your food.

  • - Temper is everywhere.

  • - That's why you're failing. He needs to do better

  • or he can't be here.

  • - Can I talk to him?

  • - Of course you can.

  • - We have a good opportunity here to make

  • some positive changes.

  • (scoffs)

  • What we're doing has not been working!

  • (sniffles)

  • You have to step up. And we have to allow

  • other people to help us improve.

  • (growls)

  • - Okay.

  • Can I have a hug?

  • Oh god, I'm going to kill you.

  • - All right, so I have four burgers, four biscuits

  • and gravy.

  • - Let's go.

  • (rock music plays)

  • Around the plate, or all over?

  • - Yep. Perfect.

  • Pull your burger.

  • - Okay.

  • - Get your hash brown on top.

  • - Okay, pull the burger.

  • - Egg on it.

  • That egg is perfect back there.

  • Doing good, Saul.

  • (laughs)

  • - Yes sir.

  • - There we go.

  • - So, so good.

  • - Really good.

  • - Burger was good.

  • - Thumbs up.

  • - Woo, baby hello!

  • - All right, so we're going to get,

  • let's start off with the grog

  • - Regular or top shelf?

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

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

  • - Then go with the regular, then.

  • - It was like a rum, soda, I don't know.

  • - Tastes like (beep).

  • Really bad.

  • It was, um, it was nasty.

  • - What's the fresh catch?

  • - Fresh catch? Uh, let me check.

  • Dijonno, fresh catch today? Mahi?

  • - Yeah.

  • - Yeah, Mahi. Yeah, it's Mahi.

  • - Fresh Mahi is fresh?

  • - Yes. The Mahi is fresh.

  • - Okay, all right.

  • (suspenseful music plays)

  • - The fresh catch was like frozen, I don't know,

  • pond bass, or something like that. It was nasty.

  • - Oh my god that's disgusting. So gross.

  • It was a disgusting chunk of white, smelly - I couldn't

  • even take a bite.

  • - This sucked.

  • - Is this your grog?

  • - It is.

  • - We're honestly struggling a little bit.

  • - Is this fresh?

  • - That's got to be frozen fish. Is it frozen?

  • - If it's the Mahi Hache, it is, yeah.

  • - It's frozen?

  • - 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 got to get out of here, we just, yeah.

  • - He should be bringing you back the 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 Pirate's Tavern,

  • Bill and Jen emerge 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?

  • - The food was disgusting. It was a 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 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.

  • - Wow.

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

  • because it runs deep. It's more than just food.

  • 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.

  • - [Narrator] Jon heads into Pirate's Tavern

  • to meet with owner Tracy about what he's learned.

  • - Hello.

  • - Jon Taffer.

  • - Welcome to Pirate's Tavern.

  • - Nice to be here. Were you busy?

  • - I think my place speaks for itself.

  • - Let's sit down and talk for a few minutes, okay?

  • - Okay.

  • - The problem with this bar is the concept.

  • It's a Pirate Bar! In Silver Spring, Maryland.

  • Corporate people don't want to go

  • have lunch at a pirate bar.

  • - When do you get good at running this place,

  • cause you're not good at it now, you know that.

  • Your food stinks, right? I mean, I sent

  • my recon people in, the couple in the pirate suits.

  • - Really?

  • - Yes. You comped their entire food, didn't you?

  • - Yes.

  • - The fresh fish was frozen. It was a lie.

  • But you sit before me saying this is your dream.

  • - That's true.

  • - I'm realizing I might not be able to fix this bar.

  • If Tracy doesn't change the way she thinks,

  • she will fail.

  • I need you to come clean with me, Tracy.

  • - Okay.

  • - Are you ashamed?

  • - No.

  • - You're not ashamed?

  • - No.

  • - Well, if you're not ashamed of what you served

  • tonight to people, then I'm going to tell you

  • you should close this place now.

  • If you're not ashamed by the fact that you have

  • menu lies, that you're serving food

  • that is undercooked. What makes you ashamed?

  • - I have an establishment, that I belie--

  • - You're not ashamed of what you're doing?

  • - No.

  • - Then I can't help you. Because you're never

  • going to have pride in it.

  • - What the (beep) (beep)!

  • What the (beep) that guy talk like that, huh?

  • - Are you ashamed of the food that was served tonight?!

  • - Nope.

  • - The food is good (beep)!

  • - Your food is the worst I've ever seen, it stinks!

  • - I don't think so.

  • - Really?

  • - Yeah.

  • - Well you should stop cooking tomorrow

  • and not cook anymore. Your food stinks!

  • Know how to cook!

  • - Nobody claim about that.

  • - Let me explain something to you.

  • She had to buy them your dinner tonight because

  • you blew it.

  • - Because the customer is a (beep)!

  • - No! Because you blew it! And how dare you put her--

  • - I clean my (beep) hands too!

  • - I got my work cut out for me.

  • You're a fool, man. You're a fool.

  • I cannot succeed, I cannot fix this bar,

  • until these people accept that they're failing.

  • - (beep).

  • - So I heat that last year, I hear you lost 200,000?

  • - Overall, on our food and beverage, it looks like.

  • - And you know my job is to identify some problems?

  • - Right.

  • - And then fix them for you. So I want to

  • introduce you to somebody at the bar.

  • - Okay.

  • - Frank, Terrell.

  • - Hi Frank.

  • - Terrell, Frank. - How are you?

  • - Hello, pleasure to meet you.

  • - Nice to meet you. - You're very beautiful.

  • - Thank you.

  • - Frank is the owner here. And Terrell is

  • one of my experts, and one of the best bartenders

  • in the area, and I wanted you to hear her report.

  • - So how did we do?

  • - Uh, I ordered Pina Colada. It was so sweet that,

  • I mean, I didn't taste the liquor, it was very

  • very sugary.

  • - The frozen drinks, it's a test trial.

  • It's a little bit less expensive, the product.

  • - Right.

  • - What was the worst thing that happened to you?

  • I want him to hear it.

  • - Well, I found a hair in the food.

  • - Found a hair in the food?

  • - That was my biggest thing.

  • - Let me tell you what I saw on camera.

  • She's playing with hair.

  • - Which one?

  • - As she's holding the food. Mia.

  • - I actually don't get too many complaints

  • about the food at all.

  • - Is this great?

  • - We don't get too many complaints about

  • our frozen drinks either.

  • - He says people don't complain in this bar.

  • I say bull!

  • If they didn't complain, they would've come back!

  • - [Narrator] Chef Capon accompanies Jon to see

  • what Frank and Chef Barry have cooking.

  • - What have we got?

  • Obviously everything should be dated.

  • We also should make sure that even everything

  • saran-wrapped, when you don't wrap things up

  • they actually take on the taste of the refrigerator.

  • - Sometimes when we busy it's in and out

  • so you know how it is.

  • - What is this?

  • - You see this, you know what it is.

  • - I don't have that in my fryer.

  • - Yeah? Cause maybe you not running a busy restaurant.

  • - No disrespect to the Bamboo Tiki Bar,

  • I'm running a busy restaurant.

  • - This right here is french fries--

  • - That's ass. That's ass, Let's be honest.

  • - Yeah, that's ass. Okay.

  • - That's ass.

  • - There's garbage, there's grease dripping

  • out of the hood,

  • there's things not wrapped up,

  • things aren't dated, there's garbage everywhere,

  • and Barry just keeps telling me

  • how often he cleans the kitchen,

  • but I'm looking at him like, "Who are you

  • trying to kid here, guy?".

  • - That's sludge from the gas.

  • - This'll catch on fire, guys.

  • - This clean, big man, this is something

  • that over the days--

  • - That's not clean.

  • - But, what I'm saying is that--

  • - Stop saying it's clean, stop saying it's clean.

  • - We, we, we--

  • - Barry, listen to me, I don't want to hear excuses.

  • It's not clean. This is not clean.

  • - But, big man, but I'm telling you this clean.

  • - You're telling me that's clean?

  • - I'm telling you that's clean!

  • - I'm telling you you're blind! You have grease, look--

  • - Okay, but I'm telling you--

  • - Dripping into your sautee pan.

  • - But, I'm telling you, big man--

  • - It's not clean!

  • - Tonight it's clean when I finish work

  • up in here.

  • - Frank's excuses and lack of caring have rubbed

  • off on his staff. Since he doesn't care

  • if the place is clean, why should they clean it?

  • - Clean it now!

  • - Okay! It's gonna clean.

  • - Clean it now!

  • - Okay, it good, it's going to clean.

  • - He's our owner.

  • - Mister Dimples.

  • - What's interesting about Sal is

  • he's been doing this about 50 years.

  • Because you've done something for a long time

  • doesn't necessarily make you good at it.

  • - Yeah.

  • - There's Roberto.

  • - Roberto.

  • He's our Head Cook, right?

  • - He's a young lad himself.

  • - Also not a spring chicken.

  • - Sure.

  • - There's Terry the DJ. I understand he's

  • worked here twelve years.

  • There's Kim. She's our head bartender.

  • She's been here ten years, guys.

  • And last but not least, there's Elle, and Elle

  • is our cocktail waitress and she is our junior

  • new employee. Two years.

  • (laughs)

  • - Oh geez.

  • - Let me just get a burger.

  • - How do you want it cooked?

  • - Uh, medium.

  • - Okay, so we got a club sandwich--

  • - There's no POS systems so they're handwriting checks.

  • So, is there a concern of how long the check's

  • been in?

  • - All right.

  • - Okay, cool, just you got it. Great, cool.

  • - Oh, at least we're going to cook our bacon.

  • - You know what this guy is doing?

  • Right after he touched the raw bacon,

  • there's our onion.

  • (groans)

  • - It's contamination.

  • - Now the raw is on the cutting board.

  • Bingo, health violation, there we go.

  • - There's the patties.

  • - Frozen-- - Oh, it's frozen!

  • - Look at it, it's freezer burned,

  • did you see the white?

  • - Open it up, open it up.

  • - How long does it take to cook a burger patty?

  • - A medium burger?

  • - Medium.

  • - Eight minutes.

  • (stopwatch ticking)

  • - So the burger has yet to move.

  • - He hasn't even touched it yet.

  • - All right, Jason.

  • - Yeah.

  • - You're 9911.

  • - What? Is this a karaoke bar or a bingo hall?

  • Did you just play that?

  • - How's everyone doing out there?

  • (stopwatch ticking)

  • - Come on, show me what you're going to do

  • to the burger there, brother.

  • (laughs) Leave it where it is.

  • - Just right there.

  • - Don't touch that, you're good, man!

  • ♪ Walking away... ♪

  • - Turn the tube.

  • - Please, turn the burger, Roberto!

  • - Dude, flip the burger!

  • - Flip the burger, Roberto!

  • (laughs)

  • ♪ Take me on ♪

  • (stopwatch ticking)

  • - This guy won't flip this burger.

  • - Oh my God, did he flip the burger?

  • - Yeah. See now that you've got all the grease

  • and all the fat, and we have a burger

  • that's a medium burger that's been on the grill

  • for thirteen minutes.

  • - I'm dying to see when he takes a bite of that burger.

  • - I want to hear the crunch.

  • (stopwatch ticking)

  • ♪ Me on ♪

  • - Here's the epitome of bad karaoke production,

  • this is a nice guy, he came here to spend his money

  • and his voice is terrible.

  • (singing continues)

  • This is where you make the guy sound good.

  • ♪ Take on me ♪

  • - Love you! You rock, man!

  • - I love you because you rock because

  • you have a 24 minute check time.

  • - Okay.

  • - Quite a bit overcooked.

  • - Maybe because it was cooked for 15 minutes.

  • - On one side.

  • - Roberto, I'm Jon Taffer.

  • - Hello, how are you? Nice to meet you today.

  • - Nice to meet you too.

  • I saw you put a hamburger on the grill.

  • - Yeah.

  • - And I watched you for 14 minutes

  • not turn that hamburger over.

  • The hamburger was burnt, the guest couldn't eat it,

  • the reason why you're not selling food, I think,

  • is that you're lazy, and for a guy who's been

  • working in a kitchen 19 years, you know better.

  • - No, this is not the (beep) Army, okay?

  • Don't talk to me like that!

  • - Let me tell you what he does, Sal.

  • He goes into the refrigerator, he pulls out

  • a raw piece of bacon, puts it on the cutting board,

  • with your bare hands, raw pork!

  • Then, a couple minutes later, he puts the salad

  • right on top from where the pork was.

  • You didn't wash your hands!

  • - Yes I did--

  • - You didn't wash the cutting board.

  • - No you didn't. No you did not.

  • - Every time I washed my--

  • - You're lying.

  • - You did not. You're full of (beep).

  • - What happens when you put raw pork on lettuce

  • and send it out into the dining room?

  • - No.

  • What happens, Roberto?

  • - Oh yeah, it get contaminated.

  • - It's irresponsible, and it's illegal!

  • - In 19 years, nobody got sick here.

  • - You don't know that.

  • Food poisoning can happen in an hour,

  • or it can take days. Roberto has cross contamination

  • all over this kitchen, so I don't know

  • how many people have gotten sick here.

  • This device measures bacteria content on surfaces.

  • - Okay.

  • - So the only thing that--

  • - So this device is going to check,

  • and I'm going to see right now whether we're

  • getting people sick or not.

  • Any count over 2500 is a failure.

  • - I'm just touching surfaces that a hand would touch.

  • We have 199,308 counts of bacteria.

  • Which is a failing grade.

  • - So guess what you're doing tonight?

  • You're cleaning the (beep) kitchen like you should have.

  • You clean the kitchen, I come back tomorrow,

  • Chef, we go through this whole place with the swab

  • tomorrow, if it isn't clean, I'll get a cook

  • who will clean it and it won't be you.

  • - If you want to (beep) fire me, you come (beep) fire me--

  • - Listen to this, Sal, listen to this.

  • - But don't talk to me like that because

  • I'm not (beep) kid.

  • - What I care about is you're irresponsible and lazy.

  • - You know what, you know what...

  • (beep) you.

  • - You say "(beep) you" to me? You don't like it,

  • walk the (beep) out of here. You want me

  • to treat you like a man, act like one. Goodnight.

  • - You got to clean the whole kitchen.

  • - I'm not supposed to do the cleaning here, I'm--

  • - So this isn't your responsibility?

  • - You're supposed to keep it clean.

  • - You don't want to do it?

  • - This bar is owned by a woman named Reva.

  • - Is there anything I can do for you?

  • - And Reva's a single mom,

  • has a ten year old son.

  • - Oh, it just feels awkward being out here.

  • - She's 400,000 in debt.

  • - Ooh.

  • - She's out of money.

  • - Okay.

  • - And you can almost see the panic on her face.

  • There's Linda, she's the manager.

  • - Who get's the onion rings?

  • - Uh, Darren.

  • - She's a really hard worker who stepped up

  • while Reva raised her son, but she was

  • never shown how to run the books.

  • - I don't understand why he's so slow.

  • - That's Brandy, she's a bartender.

  • - I need you to knock it off.

  • - So that's Fendi, he's a bartender.

  • - What did you need?

  • - Do you want another glass of wine?

  • - So there's Bridgete.

  • (laughing)

  • Brigete's a server.

  • - Do you know how late we're keeping the kitchen open?

  • - I have no idea.

  • - And there's Mike the chef. Interesting chef,

  • so they grill the onions, and they really just

  • put a slice of cheese and some grilled onion

  • on top of the burger.

  • - That's it.

  • - That's okay, if that's the burger that they make.

  • - Sure, sure.

  • - If it's a delicious burger, that's a nice

  • simple - could be delicious.

  • - Yeah, season it properly, I'd eat it.

  • - See any gloves on those hands?

  • - No gloves. Raw meat all over his hands.

  • - Yep, so let's see where he goes

  • with those hands now that there's raw meat

  • all over them.

  • Okay, now let's see, now he's going to

  • pick up a utensil, there we go.

  • - Yep.

  • - From the raw meat to the utensil, okay,

  • so that protein is all over the handle

  • of the knife, and it's all over the bread.

  • - Ew.

  • - This is a completely cross-contaminated kitchen.

  • - Uh-huh.

  • - Okay, so these are the ribs.

  • When were these made?

  • - My goodness.

  • - When is the date on these?

  • - These are like, petrified.

  • No date, no label.

  • - Is that mold on those ribs?

  • - Ew!

  • - That is so scary.

  • - They're like boiled.

  • - That's the silverware caddy.

  • That is the utensil holder.

  • There's meat in there!

  • - Oh, that's the prime rib!

  • - 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 in,

  • find out when this was made. Stop this, okay?

  • - All right, yeah, I got it.

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

  • Someone is 100% going to get sick if not dead.

  • (suspenseful music plays)

  • - I'll be back for the toast.

  • - Right behind you, Bridgete.

  • - Hey, hey, hey, over here!

  • Come with me.

  • Bring those here.

  • Hey, I'm one of Jon's experts and we were just

  • watching you, hold on, keep that right there, huh.

  • Excuse me for one second.

  • - Ew!

  • - Oh, my God!

  • - What is this? You know this is here, and

  • you're serving this shit, are you kidding me?

  • - I haven't been to work here in three days, okay.

  • - I mean, Mike doesn't even understand

  • what the hell Jason is saying.

  • - What are you...?

  • - Look at this, I want Reva to see this.

  • - Okay.

  • - She's the one who needs to see this, I'll be back.

  • - All right.

  • - Congratulations, you're the worst (beep) cook

  • I've ever worked with.

  • - Oh, (beep) you.

  • Bitch-ass (beep).

  • - I would not let them bring your food out.

  • If you ate that food, you would have gotten sick.

  • We stopped it in the kitchen, we're dealing

  • with this now.

  • Reva, Linda.

  • - Mhm.

  • - Nice to meet you both, come with me.

  • Ask me, "Why are you mad, Jon?". Ask me!

  • - "Why are you mad, Jon?"

  • - Cause you're going to (beep) kill somebody, that's why!

  • This guy makes hamburgers with his hands!

  • Then he comes and picks up this knife,

  • now there's raw meat all over the knife!

  • Rubs his hand on this, there's raw meat

  • all over this! Touches the buns, cuts them

  • with his hand, raw meat all over everything

  • in this kitchen!

  • This place is completely cross-contaminated!

  • He's responsible in this kitchen,

  • but you're the owner Reva, you're responsible

  • for him! It's completely illegal!

  • Do you understand that?!

  • - I'm not going to kill nobody--

  • - Yes you are, did you put on gloves?

  • Did you wash your hands once?

  • - Look at your cam!

  • - One time?!

  • - Look at your (beep) cam!

  • - I did, I been watching you for a half hour!

  • This man should not be in here if he doesn't know

  • what he's doing! And he does not know what he's doing!

  • - You sons of bitches...

  • - Let me ask you a question. Are you

  • supposed to wash your hands after you touch raw meat?

  • - Yeah.

  • - Did you?

  • - Yes.

  • - You did not!

  • - Look on the (beep) camera!

  • - You did-- I will show you tomorrow!

  • - Look on the camera!

  • - You're a (beep) liar! You're going to kill somebody.

  • This man is a liar.

  • - Hey, hey--

  • - Did you put on gloves? Did you

  • wash your hands once?

  • I would not eat anything here if I were you, guys,

  • you will get sick.

  • - Wash my hands...

  • - Please, I'm sorry, please don't. Please.

  • (restaurant guests murmur)

  • - Can we talk out front for a minute?

  • - Both of us?

  • - Sure.

  • (tense music plays)

  • - I don't want to scream at you.

  • That's not why I'm here. I came here

  • to help this woman. Cause she's in the hole

  • $400,000 dollars, she's losing $5,000 a month,

  • Who I'm told is almost out of money.

  • And I walk back to a kitchen to a cook, and

  • I am not lying to you, who will kill somebody.

  • And the fact that you haven't gotten somebody sick

  • is wrong. You're the owner, Reva, this is

  • ultimately your responsibility, that's why

  • I got angry. Do you want to get people sick?

  • - No.

  • - In any situation, is that acceptable?

  • - No. - No.

  • That's the one thing that

  • crosses the line of responsibility.

  • So, he crossed the line. Is that acceptable to you?

  • - No.

  • - Could you be sued for that?

  • - Yes.

  • - Could you lose everything you own for that?

  • - Yes.

  • - It's time to be an owner. Talk to Linda,

  • deal with what you need to do, okay? Goodnight.

  • - Thank you.

  • - Thank you.

  • - I'm going to take a walk, let's go.

  • - Okay.

- Ask me, "Why are you mad, Jon?". Ask me!

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A2 初級

ジョン vs バー・シェフズ｜ベスト・オブ・バー・レスキュー (Jon vs. Bar Chefs | Best of Bar Rescue)

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    林宜悉 に公開 2021 年 01 月 27 日
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