21:20
Oh my god, the stench down there. Honestly, it's like something out of a horror film. And I'm not joking. I cannot believe it. And whilst those two brothers are at loggerheads, this place is falling apart. Where's Cal? Where's Peter? Peter. The practices down there are shocking. And I'm talking produce that is gone. Weeks gone. Not days. My first thought is, "Oh my god, what did we miss? What did we do wrong?" When was the last time you went through there downstairs? Yeah. Properly. Maybe a month. A month ago. When was the last time you went through those fridges properly? H half of them yesterday. I don't know how I missed it. If it's down there, I don't know how I missed it.
You don't know how you missed it. You must be lying. You're the manager, right? Yes, sir. Yeah. Tell the guests I'm taking care of their bill tonight. Get rid of them now. There is no more food coming out of here. Nothing. Turn it off. All All off. Shut it down. That's got to be the worst words to hear is shut it down. What do you mean? Shut it down. When was the last time this place was clean? Raw meat. Cooked meat. Supposed to be raw on the left and cooked on the right. That's how we've taught them and trained and obviously not good enough. That has been on the grill. Yes. That has been sandwiched with this.
Yeah. Talk to me, Cal. Talk to me. I'm at a loss for words. Give me something. I Give me something, young man. You spend more time here than you do at home. Please, just for once, stop lying to me and more importantly your mother. He's not lying. He's just repeating what he gets told. Just because you delegate something doesn't mean it gets done. It's It's on me. It's not on you. No, it's 100% on me. I'm here the most. It's my fault. All of this. When was the last time this was cleaned? Don't say last week. It's Oh god.
Oh no. Oh, the oil from the hoods. I've never seen so much. I didn't even know that we had that much there. Like it was embarrassing. Oh, hell. Mortified. Oh my god. The spark in the wrong area in the hood. This place is seconds away from going up in flames. This place is a death trap. All of now. There's no way you guys aren't seeing this. Line up over there. I haven't checked this place in a very long time.
Is that my cocker van? Yes, it is. That's my cocker van. Holy. Look at the color of the bacon. Are you guys kidding me? Nothing covered. No labels. I don't know how I personally missed it on a walk through because it wasn't covered. It didn't smell good. Pick one up and smell it. I feel awful. Like I feed my daughter from here. Everything is on the line. What's at stake is the future of the restaurant. Smell it. Guys, that was rough. I knew what to expect when Chef Gordon came here. I just didn't expect all that he found wrong.
Guys, turn around, please. Let's just get real, shall we? Just for two minutes. Tonight was a mess. I came in here to turn this business around. But if anybody has a problem with that, the door's there. I can't start to help you guys if you're not prepared to help yourselves. And Steve, it begins with you. You can't run upstairs disappearing into the attic whenever there's a problem. You need to own it. You need to be front and center. Bobby, the most expensive member of staff in here, you need to bring it. And you need to be the example for the other guys. It's been a free-for-all. It's time to put pen to paper and set up systems of structure and the standards
go up to the next level. I want a show of hands. Who's in? And if that hand is not up, then just get the out of it. I'm going to devise a new menu. I'm going to spruce up the place. I want a new attitude. And I want everyone on the same page. Fall back in love with what we're doing. Get this place cleaned up and then get some sleep because you're going to need it. I need you for 30 seconds outside. I need you to stop looking around. I need you on it like never before. We're in the now. We may be down, but we're not out. And there's one thing you need to do. You need to apologize to Steve.
Got it. It's not me paying the bills, but if I was, you will be out of here. And I tell you that because you're the one who has to do the rethinking, and I swear to God, you come back, new man. You're taking the out of him, and you're not giving your all. Is that clear? Clear. Thank you, chef. I'm not going to fail, fall, falter. It's going to make me stronger and I'm going to fight as hard as I can. I'm embarrassed. I didn't think I would be this embarrassed, but I'm embarrassed. What? I apologize. And I'm willing to uh do what it takes to rebound from that. And this is my life, dude. So, this is an opportunity. And we got
to step up and do this thing. Okay. Can we get this going? I got your back. All right. I'm I'm going to take it in. All right. I'm going to take it in. This is going to be a good thing. Okay. Yeah. Bobby got it handed to him and he needed it. He needs a wakeup call and I think he got it tonight. All right. Okay. All right. I'll see you later. I wasn't predicting all this to happen and uh to go this way, you know. Uh tomorrow is a new day. You know, I'm the Jersey version of Rocky Balboa. I'm willing to go one more round.
I've removed blank Carlos from the kitchen. He was beyond burnt out. Right now, I'm so tired. Apron on. Jump behind the line. And to cover, I put owner George in his place. Up next, two skirt steak, one smokehouse burger. Yes. I never thought I'd be running the hot plate. Let's go. B. Right. George, talk to me. How long? One ticket, sir. I've got two skirt steak, one steak fajita. Yes. Yes, sir. High top one bar and the patio table seven. Uh, give me a time. Seven minutes. Let's go. When I walk in the kitchen and I see that all the tickets lined up, I know it's going down. Kitchen's backed up.
I'm so sorry about the wait. We're still trying to get contact with the kitchen. What table's this, please? Open face. I asked for the table, not the dish. With hour wait times. People are complaining and as a server or bartender, that's really hard to deal with. Not here. Okay. table just sent back these cuz they found a hair in their nachos combo. Let's go. What you waiting for? What? 75. Yes. Complete the table. Yeah. Have a good day there. Yes. Thank you, Chef. This is gone. The what? This is the left.
They've gone. Yeah. But why is it come on now? I don't know. Let me see. Is the Can you double check? That's gone. Right. They just punched it through. She just put this in. She still needs it. Yeah. Hey, I've just ordered that. It hasn't gone. Stop with me like that. Let's not call it out. It's gone. How long? Please copy that. 5 minutes. Less than five. You said that 8 minutes ago. Hey, George. Yeah. Look at me. But they're just cooking one thing at a time.
Well, we're trying. Well, they're not trying. They're not. Nobody's listening. We're listening. What do you mean when nobody's listening? Try and cook the whole table. George is telling me he's a kitchen manager policy. I wouldn't let that guy manage a food fight at a preschool right now. The only thing that's keeping me here are the staff because this guy's delusional. Guys, I need the burger. I can't serve half the table. Copy that. What's coming next, please? I told you like five times, chef.
No, you didn't tell me. I'm sorry. No, I read out the orders. Gordon is having to literally like, you know, scream at him to get his point across and George still not getting it. It's so embarrassing. Hey, George. Yes, sir. George, look at me. I'm not laughing, by the way. I'm No, I'm not laughing. Hey, I'm just like everything is happening now. No, no, no. That kid outside's been here for 21 days on the trot. Hey, every night you've been behind there half an hour and you're getting with me. Why are you putting one dish up at a time? Why
are they coming together as a table? Three chefs. This combo pot is literally taking forever. She's waiting for combo. You're waiting for combo. Hell, tonight dinner service is It's not that bad. He's just making a such a big deal about this. How we doing? There's too much dressing. I just can't eat it. It looks like it's swimming with dressing. It's swimming. Yeah. I hope I don't hurt his feelings. Oh, those ribs look pretty dry. They should be falling off the bone. Hey, I do look old down there. Hey, like Harry Snotter. Clean the plate, please.
The chicken's ice cold. Ice cold tray of this is dog. It's absolute dog. Enough is enough. Stop. Stop the order. Shut it down. No food. No more drinks. Dinner's on me. Get them out of here. My apologies. I will never think that he will just close the doors. I'm I'm shocked. Honestly, You show me the watch. Yeah, take it off. How much was that? Oh, 35,000. Joe, we don't even take that in sales here a month. You know that? Yeah. I know.
I don't know what they make over here. I know. We tell them they don't. I don't know the financials over here. I just get on. Well, let me uh let me give you a little secret. Important secret. Yeah, let's go. Your mom and dad are back up. It's the tune of half a million dollars in debt. Yeah, let that sink in for two seconds. I know I'm not prepared, but I'm definitely going to help. when you two snowflakes are taking the people and melting like on this bar and whilst I'm here to help I need everyone pull off and if you don't pull down right out of here bro you going to do I just
don't know at this point I don't know what else could I really do okay let's go with the chicken just to This family needs a wakeup call. And if I'm going to save this restaurant, I'm leaving no stone unturned. What is in here? My god, what a mess. When are these fridges tidied out? Yeah, we clean it every day. But when muscles float, what does that mean? They dead. Yeah. How often is this clean? We do every day. Get me, Melissa. Quickly. Now, what in the is going on here? Come here. You don't run away. How do we leave this stuff down here?
How's this stuff not watched? Just touch that. Do you have any idea how long that needs to be in the fridge? I'm going to say at least weeks. We are talking weeds. What the is this? Oh no. That's the smell. How long have these been in here? Oh my god. How long have they been in there? How long? Smell it. Did you serve that today? No. It's slimy. What happens when muscles are floating?
What does it mean? They're not good. They're dead. They're open and they're dead. They're With vegetables that are absolutely troll. Why? I guess it's in the couple of days. This is not days. This is weeks. Rot has set in. We're lazy. I honestly have never seen a new business so dysfunctional so early. Have you given up? You cook and you operate a kitchen like it. And you don't care cuz if you did, you step up. Get the customers out of here. Please. We're shutting this place down now. Q. 30 seconds, please. We've been sat here for 20 minutes. The lady hasn't even had her appetizers and the entree comes out.
Understood. I'm going to take care of that. Thank you. Let's go. Excuse me. Coming through. So, the entre came out before the appetizer. We put out this. Oh, okay. I see. I had some tickets here. I didn't know if they were entre or if they were appetizers. May. Hi. Oh, so this didn't come with the grilled chicken. Did not come with grilled chicken. So, I'll I'll fix that for you.
I'm still going to come back and get the plate. Like, it's not that busy. What's What's wrong with that? They said it didn't come with the girl chicken. It didn't say chicken on it. It just said Rasta Pasta. That's all it said. Where's the chicken? Yeah, I didn't put it on there. She I only put honey roast pasta. I apologize. Oh, come on, guys. Man, there are no systems in here whatsoever. No systems. There's no station. There's no organization.
Hands on fire. Really bad. This Russian has zero systems anywhere. Let me tell you, they can't even take an order properly. They're not even separating the appetizers from the entre. Right now, Seth's just getting sandbagged, but everybody's coming in meddling. It's like a oneman band gone absolutely wrong. Show me that. Just show me that. Where's that been? Downstairs. That's gone. We can't use that. Whereabouts downstairs has that been walking fridge. In the walk-in fridge. Why is it so warm? Uh, it doesn't work. It doesn't work? Yeah.
How long's it not work for? 6 months. It's never worked for 6 months. It's like a sauna in here. Lord of the Flies. The smell. Okay. Well, the plantainer, right, that's for sure. Is that is a pepper? It's so hot in that fridge that it's actually roasted inside. It's disgusting. Flies everywhere. Dirty back in 2016. That was a onion. I mean me. Look at these. How dirty. Q. Hello. Steph, come down here. When was last time you went in the fridge?
Uh, today. Today? Yes, sir. And you? Today. The average fridge runs around 38 40°. Any idea how long produce needs to be in that fridge before it turns like Yeah, I due to the fridge I should have been fixing a long time ago. Q. We haven't got money to burn. We can't even pay the electricity bill. And now we're running a walk-in that is running like a sauna. 74° F. Every time you put product in there, it's every time. Oh, man. 74°. Disgusting. I'm supposed to help you, but I can't help you if you don't stand this thing. Get the bacon off the grill.
Okay. Yes. Thank you. So embarrassing. Oh, wow. We're so behind. All right, that's it. 30 minutes. Wait, we're getting slammed again. It's a tight line. It's tight. Yeah, it's such a small line. I mean, there's 40 odd items on the menu. Why is the menu so big? I don't know. Hello. How are you? Oh, the steak. Two steak. Okay. Have it right out for you. I have two steaks up on the bar.
We don't have any more steak. What do you mean? Well, we were out of steak a while ago. So, you How were we OUT OF STEAK WHEN WE HAD THREE STEAKS? NO, I didn't. Yes, you did. How you holding up? Okay. You don't look good to me. You look really red. Sit down and drink some water. Yeah, I think you need to sit down as well. For sure. It's really hard for me to have Chris's mom and my mom there because they really baby Chris and make excuses for him and it just gets me.
Yes, we all go through hard things and it's a stressful service. The first thing anyone has to say is Chris okay? That is so tiring for me and it's not fair to me. It's not. makes me feel and it just makes me feel like no one cares about me, you know, and it's I care about you guys so much. As service continues, things seem to be going from bad to worse. French dip. Two of them. We got to get these out. Both are for eight with the French dips. The one that we ordered. There like cabbage that comes with this.
There is cabbage that comes with that. I don't know why that's missing. I'm missing cabbage on my last snitch. I don't have any cabbage. I made that apparent. I don't know what you didn't hear about it, but I told everyone. No one heard you say there was no steak or cabbage today. Okay, I'm not going to argue with you right now. They're doing a job to be honest. That's the truth. I don't even know if anybody knows what they're doing out there or they're just all running into each other, bumping their heads together. Just total idiocy. concerned about what this toxic environment is doing to Tess. I want to talk to her mom outside to hear what she has to say. There's only one person suffering more than anybody here.
My daughter. Your daughter. I know it hurts her. And I know he cares greatly about her, but when he's in his profession, it doesn't seem that way. No restaurant is worth it's doing to your daughter. Mm-m. No chance. No. Deep down inside, is he worried that she's going to leave him? He should be. It would devastate him. Is this too late for therapy? I would love if they had therapy because Chris has a very good side in him. He didn't seem wrong at first.
Chris seemed perfect in many ways. I blame everything on the restaurant. They're exhausted on their days off. Chris is obsessed with always talking about the restaurant and it's become a problem. I think her and Chris really love each other, but I really think that it's a very damaged relationship now. Before we start thinking of the restaurant, we need to fix them. And by fixing them, we need to give them a breathing space. They need to say time out both for themselves and for the business. I would think that would help. If you want to play the big chef with your name on the jacket and the big intro as you walk through the door, then step up. You're not being true to yourself. The way you're performing is damn right disrespectful to hear.
I love Puerto Rico. I fell in love with that place. And I reached out to a friend of mine. I said, "Just come and eat." And trust me, she knows her Puerto Rican food, let me tell you, cuz she's a phenomenal. Please, would you take your glasses and your wig off, please? This is Omi. It's me under here. You'll recognize her from Next Level Chef. It's amazing to have Omi in the restaurant. She is very My god, Omie was present tonight having dinner. My eyes and ears. This is crazy. I actually attended to her and I didn't realize. Was that embarrassing a little bit? Oh my god. If you would describe tonight's experience, how would you put that in your own words? It's really tough
because when I go and I eat our food, I expect a level of excellence and there was just so many things that it was lacking. So crazy. If that is someone's first experience eating Puerto Rican food, would they come back? There's a level of excellence that we have to thrive for. Why has that love gone from your food? Do you want this? Hell yeah. I wake up every morning wanting to cook with that passion I've always done it for since I was 14 years old. Chad, cooking with my mom. I love to cook. And if your mother was sat with me tonight, she would be embarrassed. We have to get that fire back. The fire was there at the first year. We have to get it back. And the first year was our toughest year.
What she just said, that's how I want to hear you with that desire and that fight, that spirit. And that's the only thing that's going to dig you out of this hole. Now, it's been a long day. What I am going to tell you is that there are big changes coming. I want to say a special thank you to you and your girlfriends. And would you come back tomorrow night? Just give us 24 hours. I appreciate it. I'll see you tomorrow. Take care. Thanks. I want you to take a moment and to thank your sister like you've never done in the last 3 years because she's always been there. Need you to think about the stress, how hard it is bringing two jobs into this business to keep the lights off.
I never get to tell this. I never tell you this, but I appreciate you so much. I know And I'm proud of you and I know you believe in me. I do. I'm sorry if I disappointed you or I'm sorry if I got too comfortable or you mean so much to me. You know, you did a whole lot to me. We got this. You got this. We got it. You got it. When Gordon told me that I cook like I don't care, it stung because it's true. And I don't want to disappoint my sister. You know, she's my number one fan. She's like my rock. She, you know, she pushes me.
Bring it back to that kitchen. Bring it back. Are you done? Are you It's just Are you just go back there, cook another one? Nothing to the owner. My partner. Well, then treat it like a In what way? I said, well, just with a bit of respect. Danny, go behind the line to take his son. It's the third time you tonight and not one apology. Okay. It's just being a little bit courteous to the current situation.
Well, maybe you're applying more of that in the other place as opposed to here. Okay. Oh my god. Ry tries to convince me that he cares with his behavior and his attitude. I prompt you now. He doesn't care. He ignores his partner and only shows up when he's not working at his pizzeria. We need everyone 100% committed. You don't get success with a 50% commitment. Never. As the restaurant begins to empty, I want to have a word with Kelly. Somewhere private. Where's your office? In the back. Let's have a quick 2 minutes. Ry, he's showing no responsibility. And I'm going to be honest with you, he's manipulating you.
I feel that way, too. Mhm. I don't know how to get out of this. I'm scared. How long have you been going like this? How long has it been running like this? 6 years. Well, it's not right. I'm here to help, okay? But what you need to do is clear the decks and you need the gumption and you need to be empowered. When these other businesses that he's involved in take off, you're going to be dropped. You got some tough decisions to make. Having Gordon actually see what I've been going through for all these years, I realize now that something definitely has to change.
Right. 2 seconds, please. Yeah. This business is going nowhere. We know that, right? You are only present 50% of the time. This business is in a crisis. Why don't you just let me take over the business and I'll I'll take the debt. So like walk out zero. I'm in debt. There's nothing here. So hypothetically, if we rolled that over to me, the debt, would you walk away for zero?
I don't understand. You always like try to twist my words. Like I'm not twisting. I'm asking you question. Why didn't you come up with the money when we were in debt? If you were 50/50 partner, why didn't you come up with it then? I just I didn't twist any of your words. I just asked the question. I don't want to give this place up. But I put my sweat in here. Is that what you were hoping she was going to say? What? Yeah, I'll sign it over to you. No, it's not my plan. I'm feel like I'm being offered something that's not fair.
You draw 70 grand a year out the business. You're only here for 50% of the time. You have other interest. Okay. The business is dying. I'm the one that got the SBA loans to keep the place open. I'm dead here. We're in the raid. We're on our ass. You're robbing her. Yes, chef. You know what he's going to do? He's going to go to the bank. He's going to take all the money. I won't have any He has control of the bank account.
Yes. Wow. Okay. Yeah. I'll walk away. We're waiting on a smokehouse chicken, no barbecue. Why was her wrap delivered and no Mr. Max? We really need the nachos. They've been waiting a long time. Jen walked up to the window every time to let Jake know what he did wrong. It went out at 4:02 in the computer. It's 4:33. Got to work on our time. Not once did she try to fix or help. This is easy peasy right here. Thank you so much. I hope you enjoy your night. Watching Jake just get on all day was hard. What are you looking at? It's not all his fault.
Sorry about the hot dog. Have a nice night, ladies. Thank you. You know something has to change. It's clear that tensions are running high at Maxis. And after a disastrous dinner service, let's have a quick catch up with everybody, shall we? Jake, let's have a catch up together. MK, can you join us, please, honey? Sure. Yeah, let's go. It's time to deliver some hard facts to the team. Okay. Ho la. This place has been running for n and a half decades. We've got the location. We've got the name. But no one's holding on to any form of standards.
Uh Jake, how you feeling? Uh I'm feeling a little defeated. I think the kitchen got pushed to the edge. Well, that's a fraction of the business you should be able to handle here. Yeah. Every area of this business is spiraling out of control. When was the last time we had a general staff meeting together? 2 years ago. What? 2 years ago. Oh my god. To try to get everybody at the same time doesn't always work. No, but as the owner, your responsibility is to get that info to them. Doesn't feel like there's a team spirit here. I'm newer here, but yeah, I could definitely agree with that.
Like, everyone wants to be in control, but no one is. And the back and forth between Jen and MK and J, like it's a lot. And everyone sees it, you know, even the customers. I think the problem is I have an idea, Jen agrees with the idea, and then when we come to implement it, Jen doesn't have my back. So, it's not true. MK has offered a lot of ideas and suggestions. They are good ones. But then when I say, "All right, well, I'll see you later." or what have you, and she's working with someone and then the next morning when we come in, food was left on the floor or things were in swept, I get a picture of it the next day.
Never. I have never done that. I will send you a picture of a full rack of silverware and ask you why it wasn't rolled, but I couldn't roll my ship. Do servers roll silverware at the end of their ship? I'm not a server. You are a position. Don't talk to me that way. I filled a position. This is what I'm talking about. But I can't do this. I'm not going to be yelled at by you. I can never have a conversation. All I'm saying is sheet and you said I don't know how to do it. No. You showed me a little thing with little check marks on it and I don't stand at the hostess check and check little boxes. I seat my customers. I've been seating them for 30
years. I know how to seat them at a table and I don't need a check mark to count the customer off the top. Not like every other restaurant. I'm not every other restaurant. And that's why we're not doing well. I admit it. I can't do it all, but I don't want to be yelled at all the time. I need your approach to be different. Hey, Jen, what can I help you with today? Instead of saying, "What did you do wrong today?"
You're not taking the help. I'm literally begging you to take my help. And you're not, right? I cry in my bed at night thinking about your struggles, and you won't take our help. Bloody hell. What took you so long? The curry's already made. That's yours, Karma. That's mine. Yeah. And uh each one is coming. Thank you. It's interesting. Oh, no. They're doing half a time. Is that normal? It's normal. So, it happens every time. I mean, that's the reason why I have to go in the kitchen to make sure that I get everything together.
Bobby has got his head be down. Correct. I have to keep yelling every other day. If you don't give me the food together, you know, it's going to be a mess. For example, table number three right there. That couple has been sitting over there for a long time. They have the second table that came this evening. So, yours is coming. I need to go and check with them in the kitchen. It's crazy. This is way too long. I do not have the deluxe mix grill. Where is my deluxe mix grill, guys? Deluxe mix grill. Just a steak. He's not. He's taken it to another table. Where is the deluxe mixed grill, guys?
Deluxe mixed grill on a plate. Who has forgotten this order? Give it to me, my friend. They already started eating over there. It's so embarrassing. Things are being ignored. My customers have no idea what is going on in the kitchen. I still remember table 11, table number three, table number six, table number 24. People have different opinions and different emotions. Some people stay cool and calm and some just blow up. Table three is one of the second table that came this evening. They should have gotten their food first. I don't want my
customers sitting over there without food. Oh my god. Give me a drink. What a nightmare. Halfway through dinner service and it is so chaotic in there. Let me tell you. Half the food being served at different tables and the arguing, shouting and fighting. Meanwhile, Bobby just keeps his head down and it's pandemon behind that line. No one's got any idea what's going on and who should be serving what table. This is not normal. I'm wondering if the chaos of this place stretches any further.
What's going on down here? Bloody hell. Are you happy? You kidding me? Oh my good god. Quailes, parmesan cheese, minced chicken. Oh, they are. Oh my god. Another freezer. Frozen shrimp. Frozen salmon. No dates. Oh my god. It's like a hoarder. I wonder what restaurant that these were from. Honestly, is that Oh, no. Surely not. Oh, for sake. Oh my god. What the is in there? These carrots are so old. I've been practicing yoga, shredded cheese, and Mexican blend. Now, this is my cauliflower. That's cooked from weeks ago. And look at the mess of
air. Just tons and tons of everywhere. Cooked chunks of lamb sat raw chicken. This guy has lost the plot because he's festering within his own mess. What a disgusting
