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  • (upbeat music)

  • - Alright everybody, come on in!

  • - Yeah, lets do it!

  • - Welcome to Sac-town.

  • - Thank you, thank you, thank you.

  • - Lot of dudes.

  • - I love that we got called back tonight.

  • I'm fully prepared, ready to eat, ready to drink.

  • How's it going?

  • Ready to shut it down! - Shut it down!

  • (tense music)

  • - So for recon tonight, I got two friends of mine.

  • This is Dan from Barstool Sports

  • which is one of the most popular sports websites in America.

  • I've had Dan do recon for me before.

  • - How you like that?

  • - I've never had lighter fluid but it's like it.

  • It's a hot drink.

  • - If Dan likes a bar he can make it successful,

  • if he doesn't he can make it fail with the push of a button.

  • Next to him is Chris Long

  • who's a current player with the Rams.

  • As a Ram, Chris Long knows this town,

  • he knows the sports market

  • and I've asked the two of them to come into your bar

  • and give me feedback.

  • - [Narrator] Jon's spies enter O'Kelley's Irish Pub,

  • a 3500 square foot bar grossing $3 per square foot in sales,

  • $147 less than the required break even point

  • of $150 per square foot.

  • In addition to the cameras following the staff,

  • Jon has placed surveillance cameras around the bar

  • to capture the action and watch it live.

  • - [Woman] Hey guys!

  • - What's going on?

  • - [Woman] Can I get you something?

  • - Yeah, can I get a Bud?

  • - And how about you, hon?

  • - I'll have a Bud Light.

  • - Whoa, what kind of pouring is he doing?

  • - Are you kidding me?

  • - Thanks a lot, man, appreciate it.

  • - What were you saying?

  • - Tastes a little, uh, flat maybe?

  • - How can you succeed pouring a bad beer in St. Louis?

  • This is the home of Budweiser!

  • - That's an embarrassment.

  • - I got a burger, no cheese, medium well will fries.

  • - Absolutely, thank you.

  • - I'll do Reuben nachos.

  • - [Jon] And that's our cook Anthony.

  • - [Anthony] Freezer burn, freezer burn.

  • - Now he's microwaving the burger meat to thaw it out.

  • He should already have the meat prepped and thawed

  • before service begins.

  • This is just lazy cooking!

  • - [Cameron] Whoever wants to put these goggles on

  • can have a shot for free.

  • - [Woman] Cameron, no, come on.

  • (cheering)

  • - Pam tries but she doesn't have a clue.

  • He does not behave like this when I'm there.

  • - This is the real him.

  • - Is our food coming?

  • - Is that burger done yet?

  • - So they don't have their food yet.

  • - Oh no.

  • - Which has been what, a good 15 minutes or so?

  • - [Woman] Yes.

  • - That's totally wrong.

  • The cheese is wrong.

  • You know what (beep) it,

  • just put the french fries, I'm done.

  • - What is that?

  • - [Woman] That's the Reuben nachos.

  • - Oh no.

  • You're a restaurant person,

  • you know how important food quality and consistency is.

  • - That is a huge issue with me.

  • - [Waitress] Who gets the nachos?

  • - [Dan] I'm the nachos.

  • - Please be good.

  • - These chips are awful.

  • There's so much sauerkraut, thousand island

  • and none of the cheese is cooked.

  • How's the burger?

  • - I'm not a stickler about hamburgers but (beep).

  • For us it was disappointing because they were the basics.

  • How do you mess nachos up, how do you mess a burger up?

  • It wasn't good.

  • - Alright, so let me you why I'm at this bar.

  • Billy wrote me a letter and I wanna read it to you.

  • Dear Mr. Taffer, I've been to two of your seminars

  • in Chicago a few years ago.

  • You said if I ever needed anything

  • you would remember me and help.

  • I'm willing to step back in and do whatever it takes

  • not to lose my business.

  • Please, Mr. Taffer, help me.

  • I will do anything.

  • - [Woman] Hm.

  • - [Jon] Kev, what's Billy doing right now?

  • - Playing pool and taking shots.

  • - He's not doing anything! - Mm-mm.

  • - There's Waterman.

  • - Where the hoes at?

  • - Waterman is a friend who worked there for years

  • who chose to step up and be a manager.

  • He doesn't want to.

  • But if he doesn't, this place is gonna go down.

  • - Let's get (beep) up, let's get high, let's get drunk.

  • - There's Razzo, she's a bartender.

  • - Look at her, no.

  • - She's pulling the beer with a cigarette in her hand.

  • - Look at that, right there.

  • - [Jon] Over the drink!

  • - [Kim] And grabbing it on the mouth

  • is always a great option.

  • - And there you go, Kev,

  • you just licked her cigarette filter

  • when you take a drink of that glass.

  • - No drinks here.

  • - There's Crystal, she's a bartender and assistant manager.

  • There's Caroline, she's a server.

  • - I don't know what's going on with that.

  • And there's Rob, Kev, he's the kitchen manager.

  • - Give me a little while, they just put in a big order.

  • - So for recon I got two

  • Kansas City Chiefs offensive linemen.

  • Mitch and Andrew.

  • They know bars, they know this town,

  • I thought they'd be perfect to give us the scoop on recon.

  • So this is a big moment for Billy and the staff,

  • let's see if they deliver.

  • - What are we having tonight?

  • - I usually do something mixed,

  • maybe a little sweet or fruity.

  • - I can do like a Long Beach,

  • which is basically a Long Island but with cranberry juice.

  • - I'll give that a shot.

  • - Did she give 'em a menu?

  • - I don't know what to order, I need to look at the menu.

  • - So she's made no effort to sell them anything.

  • - We need to get in line over there.

  • - So the shot comes first.

  • Let's see, now she's gonna clean up the shots.

  • She now has everybody's saliva on her hands,

  • right, from touching the rim of all those glasses?

  • Wipes her mouth with her hands,

  • puts her hands through her hair,

  • she's doing it all wrong, she hasn't done one thing right!

  • - Long Beach.

  • - [Jon] Oh, look at the color of that!

  • - I'm actually confused at what she just put in there.

  • Even if it's sweet and sour and cranberry

  • that color is not normal.

  • - Taste good?

  • - It's not doing much, it's just kind of watered down.

  • - Oh man.

  • - So what's the deal with ordering this food again?

  • - Okay, so you're gonna go to the food window,

  • you're gonna order from the food window.

  • - Now the fact that she couldn't write it down

  • and bring it over there

  • with the nine customers they have in the room is absurd.

  • - I don't get why you can't just order there but whatever.

  • (fryer sizzling)

  • - You guys got any questions about the menu?

  • - Now would you ever order food from a guy

  • with a towel on his shoulder like that?

  • - I would ask him, did you clean your neck with that towel?

  • I just wanna know.

  • - What can I get for you?

  • - How about an order of just the big burger?

  • - Can I just get grilled chicken?

  • - And that's gonna be at least a 30 minute wait,

  • you guys okay with that?

  • - 30 minute wait, at least!

  • - Razzo, I was supposed to have a shot

  • with the girls over there.

  • - [Waterman] I know.

  • I wonder how many shots she's had tonight.

  • - I don't know.

  • - What kind of owner would just say whatever.

  • - Shrug it off.

  • - She can get drunk, steal money, you know what I'm saying,

  • I don't understand it.

  • - And who's booze is she drinking, Billy's!

  • - Yeah. - Exactly.

  • - Here we go.

  • So he's throwing raw chicken on the grill, Kev,

  • has he washed his hands?

  • - Not at all, look, going in the bag.

  • - [Jon] Now he's going in the bag for, oh chips.

  • - So that whole bag would have to be thrown away.

  • Look at that.

  • - So those aren't nachos,

  • those are more like death-o's.

  • You're gonna eat some raw chicken on your nacho chips,

  • can you imagine?

  • - No, I don't want to.

  • - Look at that grill.

  • Now I thought that was a char broiler it's so black,

  • that's a flat top.

  • - That thing ain't been cleaned since the early 70's.

  • - Now whatever he's cooking has gotta come out

  • with some black on it.

  • - Yeah, no doubt.

  • - Wipes that rag again,

  • touches it all with his bare hands.

  • Oh man!

  • Now with his spatula he goes to scoop up that chicken

  • and what goes with the chicken on a bun?

  • Some of that disgusting grill.

  • (tense music)

  • - Her eyes are definitely glazed over.

  • - You guys doing alright down here?

  • - You guys have tequila?

  • - Oh yeah, you want some D?

  • I'll take the D.

  • (laughing)

  • - You can do mine like slightly less.

  • - Stop being a vagina.

  • - She's getting drunker and drunker.

  • - I will (beep) you up, bro.

  • - So he writes me this letter, tells me he's failing,

  • he's losing everything, Razzo's drinking,

  • he doesn't even care about it,

  • she's getting drunker by the minute

  • and he's taking shots and playing pool.

  • You know what, I wanna see if he's ready to do anything.

  • I'm gonna go in and talk to him.

  • - Go get him, Jon.

  • (tense music)

  • - How you doing, sir?

  • - The question is how are you doing?

  • - Could be better.

  • - So I read your letter,

  • you said you would do anything to save your business.

  • Do you have any idea what's going on up there?

  • No.

  • So how are you gonna save anything?

  • - I guess I'm gonna have to do something.

  • - What did you do tonight?

  • - Play pool.

  • - Did you even look at what's going on at your bar?

  • So what the hell are you doing, Billy?

  • - I guess I'm doing it wrong.

  • - No you're not doing it wrong, you're not doing (beep)!

  • So you're a race car guy.

  • When you lose and lose and lose and lose, what do you do?

  • Do you do something different?

  • - Yeah, fix it.

  • - What did you do here?

  • - Nothing, I didn't do anything.

  • - But you're losing every day, right?

  • - Yes sir.

  • - And now you call me to bail you out!

  • Let's go over to your bar for a minute!

  • So girls, why don't you

  • light up another cigarette back here, there we go!

  • So, is this legal?

  • To smoke behind a bar, Billy, is it?

  • Because things like this happen

  • and now you can't consume any of those beers, right?

  • - Right.

  • - You are pulling a beer with the cigarette over the beer!

  • But you didn't see that, Billy, did you?

  • What about you, Waterman?

  • Did you do anything other than drink water tonight?

  • - No.

  • - Who does she work for?

  • - Us.

  • - How many more shots you gonna have?

  • You have one more drink, I will fire you!

  • Do you understand that?

  • - I am a little intoxicated, I'm a little drunk.

  • I have taken shots after shots, I'm admit that.

  • I feel stupid right now.

  • I should've been sober, on my A-game and I wasn't.

  • - I want you to go in, buddy, I want you to sit at a table,

  • a big table, I want you to order one of every pizza.

  • It's about 11 pizzas.

  • We're gonna slam the kitchen.

  • - This grill's probably gonna overcook

  • all these (beep) burgers.

  • - And then I'd love to send you in

  • and do your magic on all of them.

  • - Oh yeah, I'll put 'em all through the wringer,

  • give 'em a fair test, I'd love to see it.

  • - Let's see what they got, Frankie, alright?

  • Go and order one of everything, buddy,

  • let's put 'em under some pressure.

  • - See what they got.

  • - [Narrator] Frankie Borrelli of Barstool Sports

  • enters Gil and Rick's,

  • a 2,000 square foot sports bar

  • including a 1,000 square foot pizza kitchen

  • with only one working oven.

  • - I'm just a cheese freak, man.

  • I'll go constipated for three weeks eating cheese.

  • (laughing)

  • It is a good cheese, man, it is a good cheese.

  • - There goes Gil, nobody's taking his order.

  • Look how frustrated he's getting.

  • He has a menu in his hand.

  • Hello!

  • - Hey, to Wisconsin, never (beep) been there but to ya!

  • (cheering)

  • - There's Mike, he wants to order a pizza.

  • - Hi guys, what can I do for ya?

  • - Alright, so I actually wanna do one of every of 'em.

  • So we're gonna go one of every pizza here.

  • - One of all the pizzas for ya?

  • - One of all the pizzas, yeah.

  • - One of everything?

  • - Yeah, that's how much I want those pizzas.

  • - [Waiter] Gotcha, gotcha.

  • - And also, can you add a stromboli and a calzone

  • 'cause I'm a New York guy, I love.

  • - Gotcha, gotcha.

  • That works, be back, alright?

  • - Let's see how Azz handles the sanitation,

  • how he handles his arm, so put him under pressure.

  • - Ted, you got a big order coming in.

  • - Oh boy.

  • - One of every pizza medium

  • and then a stromboli and a calzone.

  • - A what?

  • - One of every pizza, medium.

  • And then a stromboli and a calzone.

  • (beep)

  • - Kidding me?

  • You're kidding me, right?

  • - No, I'm being serious, pretty sure.

  • - [Cook] Mother (beep).

  • - If you have a popular pizza place, guess what,

  • 10 pizzas isn't that crazy.

  • You're gonna have 10 different people in there

  • ordering pizzas at once.

  • - So this is a guy who's pissed off

  • that he actually has to work.

  • - Yeah.

  • - Who's waiting on the kid that ordered all the pies?

  • - I guess me.

  • - Well he needs to prepay or something.

  • - Prepay?

  • - You want me to have him prepay, I gotcha.

  • - Why don't you say, here's the (mumbling).

  • - Prepay?

  • - What's he gonna, run out of here with the pizzas?

  • - So we got the check here

  • just 'cause it's a large, large order for you,

  • want to make sure you don't go nowhere or nothing.

  • - They're making it seem like he's robbing this place.

  • How uncomfortable can you make somebody?

  • - [Jon] That is a terrible business practice.

  • He's gotta read the menu.

  • - [Dave] It's like he doesn't know his own menu.

  • - Nah.

  • You know there's a cheese, you know there's a pepperoni,

  • you know there's a sausage.

  • - Gonna be quite a few (beep) minutes.

  • - Last one, last one!

  • Last round for me, last round for me.

  • - As you can see Rick's aggressively helping in the kitchen

  • making sure that these 11 pizzas are flawless for us, Dave!

  • - Noogie, noogie, noogie, buckaroo!

  • - Rick is really committed to the success of his business.

  • - Alright, that's a supreme.

  • - Supreme?

  • Hey guys, do you want a slice of pizza?

  • I'm not gonna be able to finish the whole thing.

  • - Thanks, dude.

  • - No problem.

  • - (beep) ridiculous.

  • Four god damn tickets back there and he's dying.

  • - Which one is this (beep)?

  • - [Man] That's the veggie.

  • - That's the veggie.

  • This is (beep) veggie.

  • - (beep) veggie.

  • - That's the (beep) veggie.

  • - Guy comes in, spends more money

  • than anybody else in their bar,

  • is smiling and getting along with the customers,

  • giving out pizza.

  • This guy is the best thing he's got going for him

  • and he calls Frankie an ass (beep).

  • - For putting money in his pocket, unreal.

  • - Here you go.

  • - Which one's this one?

  • - [Man] That's the veggie.

  • - [Woman] This is the garden veggie.

  • - Veggie.

  • - We got an oven down, that's why we're a little slow.

  • We'll keep 'em coming.

  • How are the ones you got so far?

  • - I gotta be honest, the people behind me,

  • they like the crust but I wasn't a big fan.

  • I gave it to them.

  • - Alright.

  • - [Frankie] Thank you.

  • - Why don't you go and sit next to Frankie,

  • try some of these and I'll come in

  • and meet you in a few minutes.

  • I wanna give you some time to check 'em out

  • and come up with your own opinion.

  • - Alright, perfect.

  • - When I sent Frankie in to order 11 pizzas,

  • I knew there was no way they were gonna achieve it

  • but when I really understand failure

  • I can find the path to success.

  • But sometimes failure is so deep it's astonishing.

  • - This is horrible.

  • Screams horrible.

  • Super doughy.

  • These are wildly doughy,

  • there's more dough than anything else.

  • - [Frankie] Wanna talk about grease, look at this.

  • Oh boy.

  • - I mean, this beer stinks.

  • Flat at this point.

  • - Someone over here said it was flat too.

  • - I'm hearing the one guy with the beer

  • talking a bunch of (beep)

  • so I'm gonna stay over here because if I go over there

  • I'm gonna slap him right in the God damn cheek.

  • I don't care who the (beep) he is.

  • - That's the most disgusting thing

  • I've ever eaten in my life.

  • - I wanna try this one with those guys

  • to see what's going on here.

  • - For recon this week, I have Lisa Marie Joyce

  • and I have Anthony Lamas.

  • - Oh right!

  • - I put 'em in disguise.

  • - Hi, good, how are you?

  • - [Man] Hey, how are ya?

  • - [Man] Good, how are you doing?

  • - [Man] Good, good.

  • - [Man] How are you?

  • - [Woman] What can I get for ya?

  • - I'll take any draft, pick one for me, something light.

  • - [Woman] Rum and Coke or something?

  • - Rum and Coke? Sure.

  • (chattering)

  • - Those are the tacos there?

  • Are these yours?

  • - Are these yours?

  • - Are these yours, he could've said yes

  • and gotten them right away.

  • - Eat 'em and shut the (beep) up.

  • Shut up for at least five to 10 minutes, that's all I ask.

  • Five to 10 minutes, shut the (beep) up.

  • - Here's to me, here's to you,

  • whoever disagrees (beep) here's to me.

  • - How does he make money here?

  • - He doesn't.

  • - Mine's a little warm. - Is it?

  • - So Anthony said the beer is warm.

  • - Can you give me a credit card?

  • - No, they're on me.

  • - On him.

  • - Now what does that mean, is he gonna pay for it?

  • - Tom's paying for 'em.

  • - Good game, brother.

  • - These people are probably his friends

  • and they'll come in here and drink all his booze

  • night after night after night.

  • So they're taking advantage of him.

  • He's really a chump, letting them take advantage of him

  • 'cause if he wasn't giving it away they wouldn't come here.

  • - You're right.

  • - What do we got going there?

  • - [Man] They call 'em little mini beers.

  • - [Jon] Okay, so is that beer with heavy whipping cream?

  • - Oh my gosh!

  • - [Jon] This is a drink that probably costs,

  • I'm guessing, $2.10 a drink.

  • - Wow.

  • - So you start giving these away, it's $20, $200, $2000.

  • Imagine this after a month,

  • they've given away hundreds and hundreds of these.

  • - Have you had one before?

  • - Are they on the house or something?

  • - I will buy it myself.

  • - Sure yeah, if they're free I'll take 'em.

  • - Oh my gosh, free, okay.

  • - [Anthony] Might as well.

  • - I believe in you. - Go, go, go!

  • - Swish!

  • - I never knew cream floated honestly

  • because I would never wanna do it.

  • - Never.

  • - We'll do the BLT

  • and then I wanna do those tacos that I saw.

  • - I'll do the wrap, I think.

  • - Look at this place.

  • Look at how messy all this looks.

  • - [Jenny] I can already smell it

  • and I haven't even been inside yet.

  • I can't imagine the contamination.

  • - Looks like a file cabinet.

  • Okay, look at this kitchen.

  • So let's see the fryer, look at the color of it.

  • You see it's all wrong in color

  • because the filth in the oil.

  • All the filth, look at the side!

  • - [Jenny] It's disgusting!

  • - Look at the smoke coming up,

  • that's not the oil smoking,

  • that's the dirt in the oil that causes that smoke

  • 'cause oil doesn't smoke, you know that.

  • - Uh-huh.

  • - Look at the color of it,

  • you see its all wrong in color 'cause the filth in the oil.

  • - [Jenny] It looks like there's dead bugs in it.

  • - It does but look at how it's sticky and gunky up there,

  • you know that this hasn't been rotated.

  • Oh, those should be white!

  • - Oh no, oh no!

  • - So you know what makes that color?

  • Bacteria, so that is E. coli colonies and filth on there.

  • - Okay, here we go, some food.

  • - [Jon] They can't eat this food.

  • - [Jenny] They can't.

  • - Let's go in and stop this together.

  • - Let's do it.

  • (shouting)

  • - Oh my God.

  • - I can't believe what I'm seeing right now.

  • - [Man] Oh (beep), Jenny McCarthy.

  • - [Jon] I wouldn't eat anything if I were you guys.

  • - Jon Taffer's here.

  • - [Jon] Can I have your attention for a minute please?

  • What do you think?

  • - Can you see all that?

  • - Ooh, God, oh my God.

  • - I think it's deep fried tacos.

  • - Every one of 'em.

  • When did you buy this bar?

  • - Eight months ago.

  • - [Jon] How much in debt are you from it?

  • - Half million.

  • - Half a million freaking dollars!

  • - Yep.

  • - [Jon] How much you losing a month?

  • - 6,000.

  • - [Jon] $6,000!

  • How long till you're out of money?

  • - Month and a half.

  • - You're done in a month and a half!

  • Did you know that?

  • You're done in a month and a half, did you know that?

  • - No.

  • - This came out on your watch.

  • - I wasn't watching.

  • - Exactly!

  • I watched on camera one of the most disgusting kitchens

  • I've ever seen.

  • - Was that somewhere else?

  • - No, it's yours.

  • Come with me, I wanna show it to you.

  • Anthony, come with me, Jenny, I want you to see this.

  • - Oh, it's vile.

  • - You guys stay here, come on back.

  • - You're gonna be scared.

  • - [Jon] What's this?

  • - Refried beans.

  • - This is three weeks old!

  • - Oh my God!

  • - Touch it.

  • Slimy, isn't it?

  • - [Owner] Yes sir.

  • - Let's get rid of that.

  • This is your fricking life,

  • you're in debt a half a million dollars, look at this!

  • These are your french fries, they should be frozen, right?

  • Are they? - No.

  • - [Jenny] Oh my God!

  • - They need to be cooked frozen!

  • - You have a specialty?

  • - Not really.

  • - Not really?

  • He asked for a specialty, she said no, it's a daiquiri bar.

  • What about all of the daiquiris behind?

  • Recommend one. - Sell the daiquiris.

  • - We (beep) Long Island but its blue.

  • - Let me try your blue (beep).

  • - [Bartender] You wanna do a blue (beep), alright.

  • - Ask 'em about the daiquiris.

  • - What did you want to drink?

  • - What kind of daiquiris do you have?

  • - The only daiquiris we have is blue raspberry,

  • orange or fruit punch.

  • Cherry is melted too much

  • and the apple and strawberry are out.

  • - I thought this was supposed to be a daiquiri bar?

  • - I know, our daiquiri machines are not very good.

  • (laughing)

  • - [Man] Wow!

  • - My favorite daiquiri

  • is the orange and the green mixed together.

  • I could possibly get some green out for you.

  • - Let's try it.

  • - Oh my God, are you kidding me?

  • - So if its not coming out is that spout dirty?

  • - Oh, I don't even wanna see that.

  • I'm glad that's your department.

  • (laughing)

  • - There we go. - There you go.

  • - [Jon] Yuck, see how the green is melted though?

  • - That looks terrible.

  • And here's the boss still in the back.

  • I understand you're trying to count the money

  • but you're not making any money to count.

  • - So for recon tonight I wanted to bring in

  • some great musicians so I brought in American Authors

  • and I got actually all four band members to come tonight,

  • Zac, James, Dave and Matt.

  • - We've been going to dive bars forever.

  • We've been in a band for 10 years.

  • We've literally go out to bars

  • and we'll play our own pretend Bar Rescue in our heads

  • so it was really cool to finally be a part of it.

  • - [Narrator] Jon's spies enter the Airliner,

  • a 3,500 square foot music venue with one stage inside

  • and another on the back patio with a tented awning.

  • A full kitchen with a ticket window

  • offers up food to patrons and music-goers.

  • - James, a half drunken beer.

  • - Oh great, welcome to the Airliner,

  • what can I wet your whistle with today?

  • - Do you have a drink menu?

  • - [Bartender] I don't have a cocktail list.

  • I have a few specials that I can tell you all about.

  • So we have the Miss Mary Jane,

  • it's a regular margarita with our well tequila.

  • - I don't know why she told them it was the well tequila,

  • it doesn't make any sense.

  • - You can upsell it but you wouldn't downsell it.

  • - No.

  • - [Man] Can I get and Old Fashioned?

  • - You bet.

  • I'm gonna try that Miss Mary Jane.

  • - [Bartender] You got it, so one, two, ooh, that was a lot.

  • This was like pouring out a lot.

  • (sighing)

  • - [Kevin] Just a couple of dashes of bitters

  • goes a long way.

  • - Is this the main stage here?

  • - This one we do mostly DJs and smaller bands.

  • We have another stage outside on the patio

  • you're welcome to check out if you'd like.

  • - Oh okay.

  • - They have a big back area, it's awesome.

  • - Not only is nobody out there,

  • it doesn't seem like they're using that space at all.

  • Wow, pretty good pour, huh?

  • - [Bartender] Little short.

  • - Did she just pour more of it?

  • - Oh yeah.

  • - [Man] That's awesome.

  • - She took out a bar spoon

  • and she does not know how to use it.

  • The way she's stirring it though.

  • - You could tell she's never done it before.

  • - No.

  • - How is it?

  • - Do not order the Old Fashioned.

  • (fryer sizzling)

  • - What's that sound?

  • - The fries in the fryer.

  • - Those are the fries in the fryer!

  • - [Bartender] Yeah!

  • - I just see all that bubbling up

  • and I'm just thinking somebody's gonna eat that.

  • - To see smoke like that coming out of the oil,

  • that's because of all the debris in the oil, correct?

  • - Yes, it'll get to the point

  • where it could just bubble right over.

  • - [Jon] Look at it go!

  • - Oh God!

  • - [Jon] Look at that.

  • - [Kevin] Oh my gosh.

  • - [Jon] That's the worst we've ever seen, Mike.

  • - [Mike] Yeah.

  • - Luckily he was standing right there.

  • That's a serious fire hazard.

  • How gross is this?

  • He has no gloves on, he's been touching everything

  • in that disgusting kitchen.

  • Now you're touching someone's cold cuts?

  • - And there's our owner who has no idea

  • that any of this is happening.

  • - [Mike] He looks like a miserable owner.

  • - [Jon] He does.

  • What is this?

  • - Processed cheese.

  • - [Jon] Okay, so he's taken the cheese,

  • he's added some water to it.

  • - Very special recipe going on here.

  • - Look at it, it's all lumpy.

  • - You're using crap and then you're watering it down

  • and then you're putting it on more crap and more crap

  • and then you're sending it out.

  • - Nacho fries!

  • The nacho fries, yeah?

  • - [Man] Yeah.

  • - [Man] Thanks man, appreciate it!

  • - I wanna see if they're actually gonna eat this

  • the way this looks.

  • (mumbling)

  • - That's not real cheese.

  • Honestly, this looks like a joke.

  • When it came out on that styrofoam plate

  • with that gross, fake nacho cheese.

  • That was greasier than my face back in middle school.

  • (laughing)

  • This thing, it was so wild.

  • - So there's our owner,

  • have you seen him do anything tonight other than sit there?

  • - He sat at the end of the bar and just had a drink

  • and didn't do (beep).

  • - [Man] Alright, we're going in?

  • - Those have to taste awful.

  • - [Man] The cheese kind of tastes like water.

  • - If I didn't ask them to come into this bar

  • they'd leave right now, wouldn't they?

  • - Absolutely.

  • - It's a little weird, there's like a bitter aftertaste.

  • - Oh my God.

  • - I can't even get through this.

  • - I can't watch this anymore, somebody's gonna get sick!

  • - Stop 'em.

  • - I can taste the freezer burn.

  • - Yeah.

  • - [Man] Really?

  • - It's a little funky, man.

  • - [Narrator] For nine years,

  • local Akron boy Tim Ripper Owens

  • led as frontman for legendary heavy metal band Judas Priest,

  • who sold over 45 million records

  • solidifying their place in heavy metal history.

  • - I became the lead singer of Judas Priest in 1996,

  • touring the world until 2003.

  • They got their old singer back and I moved onto other bands

  • and other artists and toured the world ever since then.

  • - [Narrator] In 2012, after many years on the road,

  • Tim decided he needed a change of pace.

  • - I've always tried to play this part

  • of keeping the rock image of the guy

  • who does have a movie loosely based off of him in Rock Star

  • but I wanted to stop touring as much.

  • I wanted to come home and spend more time with my kids.

  • - [Narrator] So he banded together with Micah Posten,

  • a local businessman with a vision of opening a bar.

  • - When the local rock star and he is a real rock star

  • wants to go into business with me I was very excited.

  • - [Narrator] Jumping at the opportunity,

  • Micah made an initial investment of $170,000.

  • - I liquidized two different retirement accounts,

  • two or three credit cards that were completely emptied.

  • - The agreement when we first opened up,

  • he was gonna spend the money and put my name on the sign.

  • - The percentage of ownership is 60-40.

  • - [Narrator] In July 2013, Tim and Micah revealed

  • Ripper's Rock House to the Akron public.

  • - The first two months we were open,

  • the doors did pretty much come off the hinges.

  • We brought in $90,000 in the first month,

  • $90,000 in the second month.

  • - We had people coming from all over the world.

  • - Ripper!

  • - I thought there was no way we could fail.

  • - [Narrator] Soon Micah realized that running a bar

  • took more than a rock star's name on the sign.

  • - Even though we were making $90,000,

  • we were spending $110,000 in expenses.

  • Payroll, food inventory, it was way out of control.

  • The servers throw away more silverware

  • than they can actually make.

  • - He's the guy with the business degree

  • but in the long run Micah didn't know how to run it.

  • I started promoting things by taking the pictures

  • and letting people see the food on social media.

  • The food is really the big thing here.

  • - Oh yeah.

  • - [Narrator] Desperate to turn a profit,

  • Micah made a last ditch effort to save the business.

  • - So I cut prices to get people in the door

  • hoping that they would come back in.

  • - The people come in for the really cheap food.

  • They're not coming in for the food that's not on special

  • so all you're selling is your cheapest stuff.

  • - That's what Micah wants to eat.

  • The two-dollar burger.

  • - [Narrator] Losing $4,000 a month,

  • Tim and Micah were unable to agree

  • on how to get the bar back on track.

  • - So I'm trying to market food at full price.

  • Sometimes we butt heads on what's right or wrong.

  • I actually took that responsibility

  • to try and promote the food part.

  • That's why I started doing it because nobody knows

  • a chicken wing doesn't advertise themselves,

  • somebody has to do it.

  • - Six more sub sandwiches

  • aren't gonna pay the electric bill.

  • - [Narrator] Now, after exhausting all of the resources,

  • Micah and Tim are six months away

  • form pulling the plug on Ripper's Rock House.

  • - The big thing about me losing this bar would be my name.

  • I gotta live off of my name, tour off of my name,

  • that's the way I make my living.

  • If I would lose any credibility,

  • we could lose endorsements, we could lose gigs.

  • I don't know how long it would take me to recover

  • from having something fail.

  • - If this bar closes, I will be bankrupt

  • and I'll lose everything.

  • It's not easy to say or think about.

  • - [Narrator] So Tim and Micah have agreed

  • to pull back the doors, bust open the books

  • and make a call for help to Bar Rescue.

  • - Let's go inside, I wanna sit with Micah

  • and let's see what he has to say.

  • - Okay. - Okay, let's do this.

  • (beep)

  • Come on over.

  • (chattering)

  • Tell me if this is right,

  • the two of you guys started the bar together.

  • - Yup.

  • - Now you're in a hole 200-ish?

  • - Close, about 170.

  • - So if things don't turn around, what happens?

  • - I go bankrupt.

  • - What do you think happens to him?

  • - [Micah] Financially I don't see him hurting too bad.

  • - You realize he makes money on his name?

  • - Correct.

  • - [Jon] How do you feel about it?

  • - Well, I feel when I'm trying to give a suggestion

  • on what I would like to have happen,

  • it's never looked upon seriously.

  • - I have to do what I gotta do

  • to get the doors open for the day.

  • - So you have another company?

  • - Yes, I've taken loans from my landscape company.

  • - Do you think you're making money on 50 cent wings?

  • You're allowing people to walk in and walk out

  • for next to (beep) nothing.

  • And you put your name on him!

  • I wanna show you guys how stupid you are.

  • Where's one of those tour shirts?

  • Come here!

  • Look at that shirt, the word of disappears.

  • World Tour Wings 2015.

  • Where (beep) Paul McCartney!

  • The food is served in fricking baskets!

  • It looks like (beep)!

  • You're selling drinks

  • that look like dishwater for Christ sakes!

  • You got a stage that those people

  • sitting in a booth behind the bar can't even see!

  • I got you who's a wimp,

  • who's not even protecting your own name!

  • And you can't operate (beep)!

  • How moronic is that?

  • (beep)

  • (laughing)

  • - I'm so excited.

  • - I brought in Maria Menounos and Keven Undergaro.

  • - [Narrator] Maria Menounos is a well known

  • film and television star

  • and cohost of the popular show Extra.

  • Maria's fiance, Keven Undergaro, a new media producer,

  • is also a restaurant industry veteran.

  • Together, Keven and Maria co-created

  • the entertainment oriented podcast network Afterbuzz TV.

  • - I want this to be the most successful recon mission ever.

  • We can speak in Boston accents.

  • I really would like a wicked big plate of nachos

  • and some Buffalo fingers please.

  • - Okay.

  • (giggling)

  • I have three years in the bar business

  • and 10 years in the food service industry.

  • - We're big fans of Bar Rescue, big fans of Jon Taffer's

  • and when he asked us to come do this

  • we jumped at the chance.

  • - We're all in. - Yeah, we're all in.

  • - All in!

  • Oh, I'm all in!

  • All in!

  • - This guy says all in one more time

  • I'm gonna put my fist all in his (beep) mouth!

  • - We're all in.

  • - Can you tell we're fans of the show?

  • - [Narrator] Keven and Maria enter Scoreboard,

  • a 4,000 square foot space

  • with a single bar featuring two service stations

  • and a lone kitchen in the corner.

  • - [Maria] Is someone sitting here?

  • - [Narrator] In addition to the cameras

  • following the Scoreboard staff,

  • surveillance cameras have been placed around the bar

  • to capture Keven and Maria's recon.

  • - They're waiting a while for any attention

  • form the bartender.

  • - Okay, so now we're at one minute, they have no drink.

  • They're getting the bar wiped down, that's a good thing.

  • - [Woman] Mm-hmm.

  • - [Jon] Look at them staring at him

  • and nothing is happening.

  • He could've said hello and asked them what they're having!

  • - Yep, even if you have a busy bar

  • you should always acknowledge the guest.

  • - What can I get you guys?

  • - I'll have a strawberry margarita.

  • - Margarita?

  • - Whiskey cola.

  • - He made the wrong drink.

  • That's not what she asked for.

  • - This is supposed to be a strawberry margarita.

  • (beep)

  • - My bad, one second.

  • I've already made like five margaritas today

  • so it's in my head.

  • - I've already made five margaritas is not an excuse

  • to why you don't give your guest what they asked for.

  • - [Jon] He pours it in with the ice in the step glass.

  • - And topped it with soda, what was that?

  • - And what comes on the sampler?

  • - Everything.

  • (laughing)

  • - Robert.

  • - Oh, thank you.

  • We'll order the sampler.

  • I'm gonna get the chili cheese fries too.

  • - [Jon] Look at them puckering up.

  • - It tasted like dirty dish soap.

  • How's yours?

  • (coughing)

  • - So they're gonna microwave the chili,

  • did you see that?

  • - Yep.

  • - Oh thanks, couple of drafts.

  • Thank you.

  • The cheese isn't melted.

  • - [Keven] The french fries are soggy.

  • - Thank you, we still have the sampler coming out, right?

  • - What's the ticket time on this?

  • It's been a while.

  • - Eight minutes.

  • - I think I forgot to put that in.

  • - Oh no.

  • - Forgot to put it in! - Forgot their order.

  • They are responsible for leaving the bar to put in the food

  • and he was taking care of the bar guests.

  • - Where's all my bartenders?

  • This lovely gentleman might need some beers.

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

  • Now normally a potato skin would be fried so its crisped

  • and then topped off so I'm guessing

  • this is gonna be very soggy. - Soggy.

  • - [Jon] Look at those wings,

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

  • - [Woman] Mm-hmm.

  • - Potatoes are raw.

  • - [Keven] Yeah?

  • - Yeah.

  • Kev, it's raw.

  • - That's raw. - It's raw.

  • - Oh, that's gross.

  • - Don't eat that, Keven, don't eat that.

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

  • - That's called saved.

  • - That's a little strong.

  • - Okay, so you want--

  • - We're already at what, six?

  • - So Maria, he's opened six bottles now.

  • Ask if there's another one that he thinks you should try.

  • - I wanna try your favorite.

  • - This is the gre-nav.

  • - He's now opened, this is his seventh bottle of wine.

  • - [Woman] Yeah.

  • - [Man] And how many sales?

  • - Not one dime.

  • - Alright, well you've given me like every bottle

  • at this point.

  • (giggling)

  • Get another one, get another one, get another one.

  • He just wants to be the good times guy.

  • - [Keven] It was clear why this guy was failing.

  • - If you can get him to open one more bottle

  • you'll be my hero forever.

  • - Can we try one more?

  • - I have, so, two doors down from

  • (speaking in foreign language) is a little town.

  • - [Jon] So now he's opening bottle eight?

  • - That's 32 potential glasses,

  • so let's say he's easily given away $250 at least.

  • - He's losing $4,000 a month

  • and with his ego that'll never change.

  • So what do we got here?

  • - Wings with a little pepper, the mild and hot.

  • - Any decent bar should know how to cook chicken wings.

  • Dry, look at it.

  • See the dark color of the meat?

  • See the dark bone?

  • That tells you this is a frozen product.

  • I'm not sure I want you to eat this.

  • Take this out of here, would you?

  • Let's go see what's going on in the kitchen.

  • - Okay.

  • - The dry chicken wings worry me

  • so before my recon spies eat anything

  • I wanna go inside and see the kitchen.

  • Does that feel cold to you?

  • - Not at all, that looks terrible.

  • - None of this is stored at the right temperature.

  • Sour cream, warm.

  • - How are you guys doing?

  • - Hey, how's it going man?

  • Could I get a burger?

  • - Okay.

  • - Monica, what are you doing?

  • You don't want them to be juicy?

  • When you do this, all of the grease comes out of the burger,

  • the burger is now dry.

  • You never, ever squish a hamburger.

  • Who taught you to cook?

  • - Richard.

  • - Where's Richard?

  • Richard!

  • - 12 and a half minutes on the food so far.

  • You should be able to crank out a burger in 12 minutes,

  • there's not even anyone in this place.

  • - Richard, I'm Jon Taffer.

  • - Jon, nice to meet you.

  • - My friend Maria Menounos.

  • - [Richard] Maria, it's nice to meet you.

  • - You're the one who taught her to squish burgers?

  • - Can speed the process up.

  • - For who?

  • Your bar is empty!

  • - I'm not the one serving the (beep), they are.

  • - Are you gonna get people to come here doing that?

  • - I don't see any signs of any food coming up soon.

  • The staff ignored us a little bit

  • and it took forever to get food.

  • It just really felt like we were on an island out there.

  • - What is this?

  • Old cheese?

  • Does it look fresh?

  • Smells like your refrigerator.

  • Somebody eats this, they don't come back, right?

  • What else we got?

  • - Thank you.

  • - Old sausage.

  • Are they gonna come back for that?

  • - No.

  • - So then they're not gonna come back for that either!

  • (tense music)

  • There's cool restaurants coming down here now, aren't there?

  • - Yes.

  • - And this is what you got!

  • You're failing 'cause you should be.

  • This bar really sucks.

  • The food is spoiled.

  • Richard, who owns the place, doesn't know how to cook.

  • Monica works for him, doesn't know how to cook.

  • I gotta check in on my recon spies

  • before they eat this food!

  • - That is awful.

  • Oh, it's awful.

  • - Let me see.

  • Look at this, guys.

  • - [Man] Wow.

  • - This burger is raw.

  • This is your burger.

  • - Oh my God.

  • - This is what your future is banking on!

  • Here we go, guys, we're opening up!

  • - Let's sling some (beep) drinks!

  • - Alright everybody, come on in!

  • - Yeah, let's do it!

  • - Welcome to Sac-town.

  • - Thank you, thank you, thank you, thank you.

  • - Lot of dudes.

  • - I love that we got called back tonight.

  • I'm fully prepared, ready to eat, ready to drink.

  • How's it going?

  • Read to shut it down! - Shut it down!

  • - Peach sours.

  • - Bang 'em out, guys, bang 'em out.

  • One, two, three, four, one, two,

  • that seems like a lot more than two.

  • - [Jon] This is the way we do this.

  • - This is the way we--

  • - And you're smiling, you're moving,

  • look at this, Tommy, right?

  • We got real potential here!

  • - [Tommy] Yup!

  • (upbeat music)

  • - We have a hot pepper and a pesto fried chicken.

  • - Alright, the first crab should be going out

  • in two minutes, alright!

  • - I want you to manage this one table.

  • Take their order, get their drinks,

  • get their food order in.

  • If you can't manage one table,

  • you can't manage your restaurant, would you agree?

  • - I agree.

  • - This is my wife Amber.

  • - Hi Amber, what can I get you?

  • Peach sour, okay.

  • - I literally want everything.

  • Whole thing.

  • - One of each? - Yep.

  • - Okay.

  • (laughing)

  • How about you guys?

  • - Chris took our order, he's sweating, he's nervous,

  • he's all over the place.

  • - (beep) me making drinks.

  • - You should have a drink in five minutes, right?

  • You should have your food in 15 minutes, right?

  • - Okay, I will start this timer.

  • - Like, this is not gonna go well.

  • - I don't even know what I'm doing here.

  • - First thing, we're not building in these, right?

  • We're building in pint glasses.

  • - I really want this to go well

  • but as I'm doing stuff that I'm not used to doing,

  • I feel the burden, I feel the pressure.

  • (glass breaking)

  • God damn it!

  • Help. - Help?

  • You can't serve that drink now.

  • (beep)

  • - Oh you just (beep) up.

  • - [Chris] Lord have mercy.

  • - Chris has owned this business for three years,

  • how does he expect to make money in the bar business

  • when he's almost incapable of pouring a glass of water?

  • - Get 'em, Jon!

  • - How do we make it?

  • - We're making six peach sours.

  • - Six at a time!

  • (cheering)

  • - Alright, let's get this going.

  • - I need five orders of chicken right now,

  • two of them are gonna be hot pepper,

  • the other three are gonna be pesto.

  • It's very busy,

  • we're whipping the food out as fast as we can.

  • - These are the peach sours.

  • - Okay cool!

  • - And I'll be right back with the rest of it.

  • - [T-Pain] We got a drink!

  • - We got a drink, now is it good?

  • - I don't know, let's see if it's nine minutes good.

  • That's pretty good.

  • - Okay, so it's only a few minutes late.

  • - I got candy in the drinks!

  • - Let's go, runner, let's go!

  • - So Tiff, how we doing on the line?

  • - We got a lot of tickets

  • and we're gonna start running behind

  • if we don't get them out.

  • - If we don't do it in the next 10 minutes

  • we're gonna lose it.

  • - I'm gonna go ahead and run these myself.

  • - [Tiff] Alright, thank you so much!

  • We're pulling Ricardo from the kitchen to help go run.

  • - The pesto hot chicken, here you go, my friend.

  • - And then at that point he gets behind in the kitchen.

  • One more chicken, one more pesto, one more,

  • we got three more.

  • So things are kind of getting off

  • but the cooks are doing amazing right now

  • and you could tell that they have true experience.

  • - [Amber] That food looks amazing!

  • - You should've saw it last night

  • 'cause that looked like a dumpster fire.

  • (laughing)

  • - Peach sours?

  • Ginger shanty, ginger shanty?

  • - I don't know guys, this is kind of getting

  • a little hairy back here.

  • - Chris, can you help me get

  • some of these waitress tickets down, please?

  • I was hoping for Chris to jump back here

  • and know (beep) and he's just made a bigger mess for us.

  • It's (beep) annoying because this is where

  • our liquor cost is going.

  • Are these clean or dirty? - I don't know.

  • - Chris was doing this mess.

  • - Chris, this was the table to take care of.

  • How long ago did we order our food?

  • - 22 minutes ago.

  • (beep)

  • - [Chris] It was easier being a cop.

  • - This is a train wreck!

  • - Welcome to my (beep) world.

  • - Jesus Christ.

  • - Holy shit.

  • - Chris, can you grab some ice downstairs?

  • - Chris, when you get a second, falling behind!

  • - So I thought to myself, for recon,

  • who do I know that spends a lot of time on the road

  • that know bars, that know good food,

  • so I got Ryan Reaves, Nate Schmidt,

  • two of my favorite hockey players in the world.

  • These guys tour major cities, go to the best venues,

  • they're always treated incredibly well,

  • they're VIPs and Ryan is even a part owner

  • in 7Five Brewing Company, so he really knows his stuff.

  • - Here's some of our cocktails we have here.

  • - Thanks. - Alright.

  • - I'm gonna get out of my comfort zone here.

  • - Me too.

  • - I'll try this huckleberry limeade.

  • - Huckleberry limeade?

  • - Yeah, is it good? - It's good.

  • - You wouldn't lie to me, would you?

  • - I wouldn't lie to you. - Okay.

  • - I think I'll take a Kiss Me then.

  • - [Bartender] And a Kiss Me?

  • - That's definitely outside my comfort zone.

  • - Oh man, yeah.

  • - Alright, well I'll see you

  • when I get out of here, I guess.

  • - So there's Brandon.

  • He appears to be in some kind

  • of crisis management, doesn't he?

  • What could possibly be going on

  • with six customers or so in this bar

  • that would have him in the office at that time doing that?

  • - A real owner is gonna be out there

  • talking to their guests,

  • talking to their people,

  • he can go talk to Ryan and Nate,

  • make them feel welcome inside the bar,

  • that's all they're really looking for.

  • - What's this? - Huckleberry.

  • (tense music)

  • - Oh, that is sweet, oh, that is sweet.

  • It's like sugar cubes.

  • - Like a Fun Dip? - Yeah.

  • (laughing)

  • What's in that? - Whipped cream.

  • (chattering)

  • - There's whipped cream in that?

  • - Yeah, there's whipped cream.

  • - Oh, I can't wait to see this.

  • - Do we not have any whipped cream?

  • - No, we don't have any, no whipped cream.

  • - Why would they be out of whipped cream in a can?

  • You put a can in the fridge, it stays there for months.

  • It's not like they have to buy it every week or rotate it.

  • You'd think if they have a drink with whipped cream

  • that would be one product that they would have

  • plenty of in the fridge.

  • - Exactly.

  • - Try that, if you don't like it let me know.

  • - Imagine it with the whipped cream.

  • - Imagine it with it!

  • - Oh boy.

  • - Not bad?

  • - Is there a margarita on the possibility?

  • - You want a margarita? - Yeah.

  • - Can I actually do a margarita too?

  • - [Bartender] Yeah, two margaritas?

  • - Yeah, thank you. - Yeah, thank you.

  • - Maybe that's where the time for two comes from,

  • the first drink sucks so it's time for two.

  • - [Phil] It's time for two.

  • (drink shaking)

  • - Okay, what kind of mixer is that?

  • Is that a plastic cup?

  • - [Phil] They don't even have proper tools back there.

  • - [Jon] That's an old style martini cup,

  • it has a strainer built into the lid.

  • Look at how little it filled the glass.

  • - [Phil] Oh, and then she's adding ice after.

  • - [Jon] How's that working out, Phil?

  • - [Phil] It's horrible, now she's adding more mix

  • 'cause she has to fill it up.

  • - [Jon] By not measuring properly

  • there's no way this is gonna be a balanced cocktail.

  • - Can we do an order of the wings,

  • the tenders and the wedges?

  • - What's the point of shaking it

  • if you're gonna pour more mix in when you're done?

  • What's the point?

  • - Cheer, big fella. - Cheers.

  • - It's very sweet. - Sweet.

  • - I like mine kinda spicy.

  • - And there is a very small, almost residential deep fryer.

  • - Right, something that you could have

  • in your own kitchen at home.

  • - With a deep fryer like that

  • you put more than six or seven wings in that thing,

  • the temperature drops right away.

  • You can't cook in a commercial environment

  • with that thing, Phil.

  • - No way.

  • - [Jon] You see any gloves anywhere?

  • - [Phil] I see zero gloves, I was just about to say that.

  • - So is a bartender trained in kitchen sanitation?

  • - Come on.

  • - This is a completely different discipline.

  • Bartenders make drinks, kitchen personnel are trained

  • to run a kitchen.

  • Do you think that she has any idea how to work in a kitchen?

  • - [Phil] No, absolutely not, absolutely not.

  • - And where the hell is Brandon in all of this?

  • It looks like he's still screwing around in his office!

  • That's just absolutely insane.

  • - We have wings.

  • - I'm gonna dive into this little guy right here.

  • - Look at his face!

  • - Super, super, super greasy.

  • - Phil, the food is absolutely terrible,

  • there's not enough customers in there,

  • we're not gonna learn much

  • about the bartenders watching this.

  • What about if you go in?

  • I wanna see if the bartenders react to you well.

  • Right, can they make it for you?

  • We'll at least know where they stand

  • and then we can deal with it then.

  • - [Phil] Let me go see what these guys

  • are working with in there, Jon.

  • - [Jon] Great, let's give it to 'em, buddy.

  • - Alright.

  • (tense music)

  • How you doing?

  • (chattering)

  • What's up, I'm Phil.

  • How you doing, what's your name?

  • - Anthony. - Anthony?

  • - Yes sir. - What's your name?

  • - Amanda. - Amanda, nice to meet you.

  • My two friends right here, they have margaritas.

  • - Yes.

  • - I wanna see how you guys make those margaritas

  • because I do that Trina made 'em wrong

  • so I wanna see how you guys make 'em.

  • We have margarita glasses?

  • What's the size of those margarita glasses?

  • Do we know?

  • - I don't know the size of those, no.

  • We don't have free pour so I've never been trained on it.

  • - Let's make this margarita, let's taste it.

  • One, two, three, four.

  • Holy shit that's a lot of juice.

  • - [Bartender] I'm making them--

  • - Let's pour that drink.

  • What are we doing?

  • (beep) takes forever.

  • What is this?

  • Whoa, okay.

  • - We always use the ice that we have.

  • - Go ahead, do your thing.

  • So you made two drinks in one, right?

  • - I tried to.

  • - I can't watch this anymore.

  • - Oh (beep).

  • (upbeat music)

(upbeat music)

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酒吧救援的最佳名人偵察時刻 (Best Celebrity Recon Moments of Bar Rescue)

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    林宜悉 發佈於 2021 年 01 月 27 日
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