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Bottomless Pit

Jon heads to Orange County, CA to help restore balance to failing 40 year-old dive bar, The Olive Pit.

[loud barroom chatter]

- LAST YEAR,MORE THAN 5,000 FAILING BARS

NATIONWIDECLOSED THEIR DOORS FOR GOOD.

IF THINGSDON'T CHANGE SOON,

THE OLIVE PITIN ORANGE, CALIFORNIA

WILL BECOMEJUST ANOTHER STATISTIC.

IN 2001, FORMER BANKERTIM EYERLY CASHED IN HIS CHIPS

AND PURCHASEDTHE OLIVE PIT,

A 40-YEAR-OLD DIVE BARIN ORANGE, CALIFORNIA.

- WHEN I FIRSTBOUGHT THE OLIVE PIT,

I WAS DOINGABOUT $50,000 A MONTH.

- ALREADY A HITWITH THE BLUE COLLAR COMMUNITY,

IT QUICKLY BECAME TIM'S FAVORITEPLACE TO HANG OUT, AS WELL.

- I ENJOY THE CUSTOMERS,I ENJOY MY EMPLOYEES,

I HAVE COCKTAILS WITH THEMA COUPLE DAYS A WEEK.

- WORKING.[laughter]

- BUT WHILE COASTINGON THE BAR'S BUILT-IN LEGACY,

TIM TURNED HIS FOCUSELSEWHERE.

- ALL THE BARTENDERS HEREARE...HOT.

[laughs]

- TIM FLIRTS HIS BOOTY OFFAT THE BAR.

- THANK YOU.

- MY GIRL.

- UNDER THE INFLUENCE OF TIM,THE MOMENTUM

FROM THE BAR'S ORIGINAL SUCCESSTOOK A DIVE.

- THE SALES HAVE DECLINED.

RIGHT NOW THE OLIVE IS LOSING$5,000 A MONTH.

- RECENTLY TIM'S DAUGHTER,TRACY, INTERVENED,

TO TRY TO CHANGE THE FATEOF THE OLIVE PIT.

- MY DAD DID NOT WANT METO GET IN THE BAR BUSINESS,

DIDN'T THINK A WOMANCOULD DO IT.

- YOU NEED ME, UM,FOR ANYTHING?

- NOW,WITHIN THREE MONTHS

OF CLOSING FOR GOOD,TRACY WANTS FULL CONTROL.

- COME TO REALITY,AND LET ME RUN THIS BAR

THE WAY IT SHOULD BE.

- ABSOLUTELY NOT.

- IT'S TAKEN A TOLLON MY DAD AND I,

AND I DON'T THINK HE KNOWS IT,BUT I DO. I FEEL IT.

- IF TIM AND TRACYDON'T FIND A SOLUTION FAST,

THE ONLY FATHER/DAUGHTER BONDTHEY'LL SHARE IS BANKRUPTCY.

- I'LL BE--- WHY HAVEN'T YOU ALLOWED ME

TO TAKE OVER THE BAR?- I TOLD YOU--

- I FEEL AS THOUGHI COULD HAVE TURNED THIS AROUND

BEFORETHIS EVEN HAPPENED.

- WILL YOU STOPINTERRUPTING ME?

- OUT OF TIMEAND OUT OF OPTIONS,

TIM AND TRACY HAVE AGREEDTO OPEN THE DOORS,

BUST OPEN THE BOOKS, AND MAKEA CALL FOR HELP TO BAR RESCUE.

RUNNING A BARIS NOT JUST A BUSINESS,

IT'S A SCIENCE.

FROM THE HEIGHTOF THE STOOLS

TO WHERE YOUR EYES FALL FIRSTON A MENU,

NO ONE KNOWS MORE ABOUTBAR SCIENCE THAN JON TAFFER.

- I DON'T EMBRACE EXCUSES,I EMBRACE SOLUTIONS.

- OVER THE LAST36 YEARS,

JON HAS TRANSFORMED HUNDREDSOF FAILING BARS WORLDWIDE.

- I BELIEVETHAT YOU COULD DO THIS.

- USING HIS PROVEN METHODSAND NO-NONSENSE APPROACH...

- DO SOMETHING ABOUT IT!

- JON WILL TURNTHESE MONEY PITS...

- CLEANTHE [bleep] PLACE OUT.

- INTO MONEY-MAKERS.

ORANGE, CALIFORNIA.

THIS DIVERSE COMMUNITY LIESAPPROXIMATELY 30 MILES SOUTHEAST

OF LOS ANGELES.

HOME TO MORE THAN130,000 PEOPLE,

THE WORKFORCEIS PRIMARILY BLUE COLLAR,

WITH AN AVERAGE INCOMEOF $34,000.

ORANGE MAINSTAY THE OLIVE PITOPENED 50 YEARS AGO

OFF LINCOLN AVENUE.

JON TAFFER HAS BEEN CALLED HEREBY TIM AND TRACY EYERLY.

ACCOMPANIED BY HIS WIFE ANDMARKET RECON SPECIALIST, NICOLE,

JON IS TASKEDWITH SAVING THIS DIVE

FROM GOING OFFTHE DEEP END.

- WOW, HUH?- YEAH.

- LOOK AT THE OLIVE PIT SIGN,HOW IT'S SMALL AND UNDERNEATH,

RATHER THAN UP ABOVE,SO YOU CAN'T EVEN SEE IT.

TERRIBLE.- THIS IS COMPLETELY BIZARRE.

- HOW COMFORTABLE DO YOU FEELWALKING THROUGH THAT DOOR?

- NOT AT ALL. I CAN'T IMAGINETHE KIND OF PEOPLE

THAT GO INA PLACE LIKE THIS.

- WELL, YOU KNOW MEAND YELP REPORTS.

THIS ONE IS AMAZING.

"SOME COLLEGE FRIENDS AND IDECIDED TO GO TO A BAR CALL

"LAST WEEKEND, AND OH, MY GOD,TALK ABOUT DISAPPOINTMENT.

THE OLIVE PIT?I'D CALL IT THE TRASH PIT."

DIVE BARSDON'T HAVE TO BE DIRTY.

DIVE BARS ARE WARM,THEY'RE INTIMATE, THEY'RE COZY,

AND IF THEY'RE DONE CORRECTLY,THEY CAN MAKE A LOT OF MONEY.

GET ME THE SCOOP, NICOLE.- OKAY.

- NICOLE HEADS INTOTHE OLIVE PIT,

A 3,000-SQUARE-FOOT VENUEWITH AN "L"-SHAPED BAR,

TWO SERVICE STATIONS,AND A HANDFUL OF POOL TABLES

AND VIDEO GAMESSCATTERED AROUND THE ROOM.

- SINCE YOU DIDN'TGET YOUR FOOD,

I DIDN'T CHARGE YOUFOR IT.

- IN ADDITIONTO THE CAMERAS

THAT HAVE BEEN FOLLOWINGTHE OLIVE PIT STAFF,

HIDDEN CAMERAS HAVE BEEN PLACEDAROUND THE BAR

TO CAPTURE NICOLE'S RECON.

- BEFORE I CAN FIX A BAR,

I NEED TO UNDERSTANDTHE CUSTOMER EXPERIENCE,

SO I SEND NICOLE IN.

SHE TALKS TO CUSTOMERS,TALKS TO BARTENDERS.

SHE'LL GIVE METHE SCOOP.

[indistinct chatter]

- WHEN I WALK IN, THE PLACE IS--IT LOOKS LIKE A DIRTY BASEMENT.

I WAS AFRAID A RATWAS GONNA RUN BY.

- WHAT CAN I GET YA?- UH,

CAN I SEE A MENU FIRST?

- WE HAVE A WALKING MENU,IS THAT OKAY?

- A WALKING MENU?- [laughs]

- HOW ABOUT YOU?

- I DON'T KNOWWHAT SHE HAS RIGHT NOW.

- ALL RIGHT, WELL,I'LL SEE THE WALKING MENU, THEN.

- CAN I GET YOUSOMETHING TO DRINK TOO?

- HOW ABOUTLONG ISLAND ICE TEA?

- LONG ISLAND? SURE.- YEAH.

- PUTTING OTHER ORDERSON HOLD,

COOK JULIE COMES OUT OFTHE KITCHEN TO ACT AS WAITRESS.

- WHAT DO YOU GUYS HAVEFOR THE APPETIZERS?

- I DON'T DOA LOT OF APPETIZERS,

I DO BURGERS.

- I'LL JUST TAKEA REGULAR BURGER.

- OKAY.

- UM...

- ARE YOU SERIOUS?[laughing] SORRY.

- ANNOYING, THIS GIRL.

I ORDERED BEFORE THESE GUYS,AND I HAVE TO LEAVE IN,

LIKE, A HALF HOUR.

- WHILE JULIE CONTINUESTO WAITRESS RATHER THAN COOK,

HER FOOD ORDERS PILE UPIN THE KITCHEN,

AND CHECK TIMESSKYROCKET.

- IT TOOK SO LONGTO GET A BURGER,

I STOPPED COUNTINGAFTER ABOUT 40 MINUTES.

WHO'S THE MANAGER?

- [sighs] UH, WELL, TAKE YOUR--TAKE YOUR PICK.

WE GOT TIM,WHO THINKS HE'S THE MANAGER,

HE'S ACTUALLY THE OWNER,

AND THEN WE GOT TRACYIN THE BLACK OVER THERE.

- HAVE YOU BEEN DRINKING?

- WHAT?- HAVE YOU BEEN DRINKING?

- YES.

- I WAS IN SHOCK,THAT HE WAS THE OWNER,

SITTING THERE, TOTALLYPOUNDING DRINKS WITH PEOPLE,

HAVING A GREAT TIME,A BETTER TIME THAN I WAS.

[barroom chatter]

- THERE WE GO.

- YAY.

WHOA.

- IS IT NASTY?

- [chuckles] IT'S, LIKE,FALLING APART.

IT WASABSOLUTELY TERRIBLE.

THE BUN WAS COMPLETELY SOGGY,THAT IT FLOPPED OVER

LIKE A PIECE OF PAPERON MY HAND,

AND I TOOK ONE BITE ANDSPIT IT OUT. I COULDN'T EAT IT.

- NOW THAT NICOLEHAS SEEN

WHAT PUTS THE "PIT"IN OLIVE PIT,

SHE HEADS OUT TO DOWN-LOW JONON HER CUSTOMER EXPERIENCE.

- WHAT DO YOU THINK?- IT'S DIRTY.

IT LOOKS LIKEIT'S JUST BROKEN-DOWN AND OLD.

I ENDED UP ORDERING A, UH,A LONG ISLAND ICE TEA.

- HOW WAS IT?- AND IT WAS STIFF.

I ASKEDIF I COULD SEE A MENU.

SHE SAID, "WELL,THE CHEF ACTUALLY COMES OUT

AND TELLS YOUWHAT IT IS."

- SO WHAT THEY DO IS,THEY KEEP SENDING HER OUT

INTO THE ROOM TO TALK TO PEOPLE,WHICH MAKES HER NOT KEEP UP.

SMART. VERY SMART.- [chuckles] EXACTLY.

I ORDERED A BURGER,AND IT TOOK SO LONG TO GET.

IT CAME OUT REALLY WELL-DONE,UM, BUT IT WAS FALLING APART.

- WOW.SO TALK TO ME ABOUT TIM.

- HE WAS HAVINGA COUPLE COCKTAILS.

- AND WAS TRACY THERE?- YES.

SHE DIDN'T SEEM LIKESHE WAS SOCIALIZING

AS MUCH ASSHE WAS WATCHING HER FATHER.

- OKAY, I THINKI GOT WHAT I NEED.

THIS BAR IS TERRIBLE.

IT'S FILTHY,IT SMELLS,

IT'S NOT A DIVE BAR,IT'S A LOUSY BAR.

HELLO.- HI. HI!

- JON TAFFER.- HOW ARE YOU? TIM EYERLY.

- NICE TO MEET YOU, TIM.- MY DAUGHTER, TRACY.

- TRACY, HOW ARE YOU?- HI, JON, HOW ARE YOU?

- GOOD. NICE TO MEET YOU.- NICE TO MEET YOU.

- LET'S GO IN THE OFFICE,WHERE WE CAN TALK.

THIS BAR'S 50 YEARS OLD,RIGHT, TIM?

- 50 YEARS OLD THIS YEAR.- WOW.

- IT HAS SOME HISTORY.

- THAT'S AN ACCOMPLISHMENTUNTO ITSELF.

- IT HAS SOME HISTORY.THAT IS CORRECT.

- HOW LONG DO WE HAVE UNTILWE'RE OUT OF MONEY?

- I MEAN--- THREE, FOUR MONTHS.

- WE'RE DO OR DIE NOW.- YEAH.

- WHY'D YOU LET IT GO DOWNHILLSO FAR?

- THE ECONOMYAND EVERYTHING.

- EVERY BAR THAT'S FAILINGIN AMERICA HAS EXCUSES.

"UH, THE ECONOMY.OH, THE COMPETITOR!"

ARE THERE BARS IN THIS TOWNTHAT ARE MAKING MONEY?

- SURE.- SO THAT'S BULL [bleep],

ISN'T IT? YOU SHOULDKNOW BETTER THAN THAT.

- YOU KNOW, I'VE BEENIN THE BAR BUSINESS 22 YEARS,

AND--AND I'VE NEVER HAD ANYBODYTALK TO ME THAT WAY BEFORE.

DOESN'T WORK WITH ME.

- WHAT HAVE YOU DONETO MAKE IT PROFITABLE?

- I--DIDN'T WORK.

ANYTHING I'VE DONEDID NOT WORK.

- IS HE FULL OF [bleep],OR IS HE REAL?

- I THINKHE BELIEVES THAT.

- TALK TO MEABOUT YOUR ROLE HERE, OKAY?

- I TRY TO MANAGE, AND I KIND OFGET OVERRULED BY MY FATHER.

I DON'T THINK HE THINKSI CAN RUN THIS BAR.

- TRACY WANTS TO RUN THIS BAR,BUT RUNNING A BAR IS HARD WORK,

AND SHE'S NEVERBEEN TESTED.

YOU THINKHE RUNS IT WELL?

- NO.

- WELL, OBVIOUSLY,HE'S NOT LAYING AWAKE AT NIGHT,

FREAKING OUR OVER THAT.- THINKING ABOUT THIS.

- NO, I'M NOT.- RIGHT.

- I AM.I AM LAYING AWAKE AT NIGHT,

'CAUSE THIS ISMY LEGACY.

THIS IS WHAT WILL BELEFT TO ME.

WHAT HE'S LEAVING ME NOW,I GOT [bleep].

WE COULD LOSE IT ALL.SO IT'S TOUGH.

I--I THINK MY DADNEEDS TO COME TO REALITY

AND LET ME RUN THIS BARTHE WAY IT SHOULD BE.

- ABSOLUTELY NOT.

- WHY?- I NEED SOMETHING TO DO,

AND I DON'T WANT TOSIT HOME ALL DAY.

- SO YOUR MOTIVATIONIS A SOCIAL CLUB.

- YEAH.

- DO YOU DRINK WHEN YOU'RE HERE?- YES.

- THAT'S A MESS, MAN.IT'S NOT GONNA WORK.

- THAT'S THE NAME OF THE GAME.- YOU WANTED A SOCIAL CLUB?

WE'LL BRING THE BOOZETO YOUR HOUSE,

I'LL PUT A NICE SOUND SYSTEMIN YOUR LIVING ROOM.

PARTY ALL NIGHT.

THIS IS UNBELIEVABLE.

IF TIM IS WILLING TO TELL MEHE DRINKS IN HIS OWN BAR,

GOD KNOWS WHAT HE'SNOT WILLING TO TELL ME,

AND I'LL TELL YOU THIS, WHENPEOPLE DRINK IN THEIR OWN BARS,

THEY DON'T TYPICALLYBEHAVE CORRECTLY.

IF I WANT TO SEEHOW TIM REALLY MANAGES THIS BAR,

SOBER OR DRUNK,I GOT TO FIND OUT FOR MYSELF.

- BEFOREMEETING WITH THE STAFF,

JON REVIEWSSURVEILLANCE FOOTAGE

OBTAINEDOVER THE PREVIOUS WEEK.

[echoing laughter]

- MY GIRL.- [laughs]

- AW!

- I AM SHOCKED.

WHAT TIM HAS DONEIS UNFORGIVABLE.

- ARMED WITHTHIS NEW INFORMATION,

JON GATHERS THE STAFFFOR A MORNING MEETING.

- MY NAMEIS JON TAFFER,

AND I AM ONE OF THE BESTBAR CONSULTANTS IN THE WORLD.

I GOT THREE DAYSTO CHANGE YOUR LIFE,

AND I'M NOT GONNAMESS AROUND.

WHEN SOMEBODY GETS IN MY WAY,I'M GONNA RUN 'EM OVER.

I AM GONNA COME THROUGHFOR THIS PLACE,

NO MATTER WHAT IT TAKES METO GET THERE.

DO YOU UNDERSTAND THAT?- YES.

- SO THIS IS A TIMETO BE HONEST,

AND FOR THE NEXT FEW MINUTES,I DON'T WANT

ANYTHING THESE PEOPLE SAYTO AFFECT THEIR JOB.

- OKAY.- OKAY.

- HAVE YOU EVER BEEN TOUCHEDBY OWNERSHIP?

- NO.

- ARE YOU BEING HONEST WITH ME,OR ARE YOU LYING TO ME

TO TELL ME WHAT I WANT TO HEAR?- BEING HONEST.

- IS HE BEING HONEST?

- I HOPEHE'S BEING HONEST.

- I'M ANGRY AT YOU TODAY,AND HERE'S WHY.

THIS IS A BUSINESSWHERE WE'RE RESPONSIBLE

FOR PEOPLE'S WELL-BEING.

WE'RE RESPONSIBLEFOR THEIR SAFETY.

I THINK THAT YOU'REAN UNBELIEVABLE "BS"er...

- I'M NOT.- AND I GOT THE VIDEOTAPE

TO PROVE IT.

I'D LIKE YOU GUYS TO WATCHTHIS VIDEO FOR A MOMENT.

- MY GIRL.

- AW!- [indistinct]

- MORALLY WRONG!

ILLEGAL.

- [on video] OH! OH.[laughs]

[laughter]

- TIM EYERLYOWNS THE OLIVE PIT,

A DIVE BARIN ORANGE, CALIFORNIA.

HE AND HIS CO-MANAGER/DAUGHTER,TRACY HAVE CALLED

WORLD-RENOWNED BAR EXPERT,JON TAFFER, FOR HELP.

JON HAS CALLEDTHE STAFF TOGETHER

AFTER REVIEWINGSOME DISTURBING FOOTAGE

FROMTHE SURVEILLANCE CAMERAS.

- MY GIRL.

- AW.[laughter]

- AH!- [laughs]

- THANK YOU.[laughter]

[laughter]

OKAY.

VERY UNCALLED FOR.

- "UNCALLED FOR?"

MORALLY WRONG!

ILLEGAL.

- IT FEEL GOODWHEN JON CALLED HIM OUT.

- YOU GET ANGRY?

- YES.

I STAY HERE BECAUSE

I KNOW THAT THERE'S POTENTIALAT THIS BAR,

BUT I CAN'T EVEN REALLYCOUNT ON MY HANDS

HOW MANY TIMESI'VE SEEN HIM JUST COME UP

AND START GRABBINGON US.

- AND THENYOU DO NOTHING?

- WELL, I'M SUPPOSED TODO SOMETHING, AND I SHOULD--

- I DIDN'T ASK YOUWHAT YOU'RE SUPPOSED TO DO.

- DO YOU DO SOMETHING?- I--I GUESS I DON'T DO ENOUGH.

- THEN IT'S YOUR FAULTTOO.

ISN'T IT?- I--YEAH.

NO, YOU'RE RIGHT.

- WE TREAT EACH OTHERWITH DIGNITY,

AND WE DON'T MAKE EACH OTHERUNCOMFORTABLE.

NOBODY HAS THE RIGHTTO DO THAT TO YOU.

- ESPECIALLY YOU.

HE'S THE PROBLEM.

I'M NOT GONNA FIX THIS BARIF I DON'T FIX YOU,

OR GET YOU THE HELLOUT OF HERE!

DO YOU FEEL LIKEA FAILURE?

- I DO.

- 'CAUSE I WANT YOU TO.

- IT DIDN'T MAKE MEFEEL GOOD AT ALL,

SEEING JONTEAR APART MY FATHER,

BUT AT THE END OF THE DAY,IT'S NOT EXCUSABLE,

AND IT SHOULD NEVER HAVEHAPPENED IN THE FIRST PLACE.

- JON HASHIS HANDS FULL,

DEALING WITH THE OLIVE PIT'SMANAGEMENT ISSUES,

BUT HE STILL HASAN ENTIRE BAR AND KITCHEN STAFF

TO BRING UP TO SPEED.

WITH ONLY THREE DAYS REMAININGUNTIL THE RELAUNCH,

JON CALLS FOR BACKUP.

FIRST, FOR THE BAR,IS KAT MUNDAY.

KAT'SA SERVICE INDUSTRY TRAINER,

WHO HAS EXTENSIVE EXPERIENCEAT NATIONWIDE CHAINS,

INCLUDINGTHE CHEESECAKE FACTORY.

WITH HER CORPORATE EXPERIENCE,SHE CAN INSTITUTE STRUCTURE

IN AN UNSTRUCTUREDENVIRONMENT,

WHILE KEEPING THE CASUAL FEELOF A DIVE BAR INTACT.

FOR THE KITCHEN,JON BRINGS IN CHEF BRIAN DUFFY.

BRIAN IS A RENOWNED IRISH CHEFFROM PHILADELPHIA.

KNOWN FOR HIS MASTERYOF SIMPLE COMFORT FOODS,

HE'S PERFECTFOR CREATING A NEW MENU

THAT COMPLIMENTSTHIS DIVE BAR.

- LET'S GO SEE THE BAR.- OKAY.

- AND I OPEN THIS.

OKAY, ONE OF THE FIRST THINGSI NOTICE

IS THERE'S GLASS BROKENDOWN THERE IN THE BOTTOM.

- AND THERE'S BEER BOTTLESSITTING ON THAT.

- IF, FOR ANY REASON,A LITTLE SHARD OF THAT GLASS

WOULD BE ON ANYTHINGNEAR A CUSTOMER,

THEY COULD REALLYHURT THEMSELVES.

- TAKE A LOOK ON THIS SIDE,AS WELL. YOU CAN SEE...

- UNDERNEATH.- OH, YEAH.

- THE MOLD THAT IS ALREADYSTARTING TO GROW ON THE INSIDE.

- THAT--YEAH.- THAT'S MOLD.

- THIS IS WHAT'S ON THE BOTTOMOF THIS COOLER.

- THIS IS ALLA REFLECTION OF YOU.

IF YOU WOKE UP EVERY DAYAND CAME HERE, NOT TO DRINK,

BUT TO MAKE MONEY, I WOULDN'T BESTANDING HERE RIGHT NOW.

IT'S SHAMEFUL.- I UNDERSTAND.

- LET'S MOVE ALONG.

- OKAY, SO THIS ISHOW YOU STORE YOUR GLASSES.

WHAT IS THAT?

- IT'S A BAND-AID.- THAT'S A BAND-AID.

- THIS IS UNBELIEVABLE.- NO.

- GUYS, I'M TRYINGNOT TO GET ANGRY,

BUT IT'S GODDAMN HARD NOT TOGET ANGRY WHEN I LOOK AT THIS!

COME ON!- I WAS IN SHOCK.

I--I DIDN'T REALIZESO MANY THINGS WERE HAPPENING.

- HOW DO YOU WALK BY THISEVERY DAY?

CLEAN THIS PLACE!

IF IT WAS A BOOB,YOU WOULD HAVE NOTICED IT.

- CONDITIONS AT THE BARARE APPALLING,

LEAVING CHEF DUFFYTO BRACE HIMSELF

FOR THE KITCHENWALK-THROUGH.

- WE HAVE DIRT, GRIME, AND FILTHEVERY PLACE THAT YOU LOOK.

IT'S DISGUSTING.

ALL RIGHT, WHY DON'T YOULEAD ME IN THERE?

- ALL RIGHT.- YOU CAN SHOW ME

WHERE EVERYTHING IS,WHERE ALL YOUR LABELS ARE.

- I HAVEN'T ANYTHINGLABELED.

- YOU DON'T HAVE ANYTHINGLABELED.

- [indistinct]

- SO WHERE IS ALL OFOUR GROUND BEEF AND OUR MEATS,

AND ALL THAT STUFF?- I ONLY HAVE THE GROUND BEEF.

IT ISN'T OPENED.- OKAY.

SEALS DON'T ALWAYS WORK.THEY DON'T ALWAYS STAY.

- OKAY.- DO YOU GUYS KNOW

WHERETHE GROUND BEEF IS?

- ABOVE THE LEMONS.

- NOBODY NOTICES, BUT IT FALLSON TOP OF THE LEMONS.

NOW, IS THIS A LIMEOR A LEMON?

- IT WAS SUPPOSED TO BEA LEMON.

- THAT'S SUPPOSED TO BEA LEMON, AND IT'S IN HERE,

AND IT'S CONTAMINATINGEVERYTHING AROUND IT.

I MEAN, COME ON,AT WHAT POINT DO WE SAY,

"I NEED TO STEP UP,AND I NEED TO BE RESPONSIBLE

FOR WHAT HAPPENSIN HERE?"

WHAT'S GOING ONUP HERE?

- LOOKS LIKE IT HASN'TBEEN CLEANED IN TEN YEARS.

- AND HOW LONGHAVE YOU WORKED HERE?

- ABOUT FOUR.- ABOUT FOUR.

OKAY, SO FOUR OF THOSE YEARSARE NOW YOUR FAULT.

WHEN THAT SITS THERE,AND IT STARTS TO HEAT UP,

WHAT HAPPENS TO OILWHEN IT HEATS UP?

IT DROPS.THE FURTHER DOWN IT GETS,

IT'S GONNA ACTUALLYCREATE A WALL OF FIRE.

- GREASE VAPORSCAUSED BY COOKING

CAN COVER A VENTILATION SYSTEMIN A HIGHLY FLAMMABLE COATING.

WHEN THE OVEN IS IN USEFOR LONG PERIODS OF TIME,

THIS COATING MELTSAND DRIPS GREASE PARTICLES

DOWN ONTO THE STOVE,

IF THESE PARTICLES MAKE CONTACTWITH THE BURNER,

THEY IGNITEAND CREATE A WALL OF FLAME

BETWEEN THE STOVE AND HOOD, THATTHEN SPREADS THROUGH THE KITCHEN

IN A MATTER OF SECONDS.

- YOU GUYS HAVE GOTTEN ALONGVERY LUCKY

FOR THE LASTCOUPLE OF YEARS.

WE HAVEN'T HAD A FIRE.- RIGHT.

- WE ARE LUCKY AT THAT.

WE HAVE THE OPPORTUNITYTO KILL PEOPLE

ON A DAILY BASISBY OUR LACK OF RESPONSIBILITY,

SO MY JOB NOW IS TO GO IN THEREAND SHOW HER

THE PROPER WAYSTO DO THESE THINGS.

- WHILE CHEF DUFFYPUTS OUT FIRES IN THE KITCHEN,

KAT TURNS A CRITICAL EYETO THE GIRLS AT THE BAR.

- NOW, EACH ONE OF YOUMAKE ME A LONG ISLAND.

- HI.- HEY.

- NOW, I AM WONDERING,WHY ARE WE USING THIS GLASS?

IS THIS--?- I NORMALLY MAKE 'EM IN THESE.

- OKAY. ALL RIGHT.

WITH A LONG ISLAND,YOU DON'T POUR INTO A BEER MUG,

BECAUSE IT NEEDS TO BETHE RIGHT MIX.

- EVERYTHING MATTERS.

WE WILL DEFINITELY BEGOING THROUGH ALL THE GLASSES,

AND EXACTLY WHICH DRINKSGO IN EACH GLASSES.

- THINGS AREN'T DONETHE WAY THEY SHOULD BE.

- RIGHT NOW,ALL I'M TASTING IS ALCOHOL.

- WE ALWAYS POUR DRINKSVERY STRONG LIKE THAT.

I'VE BROUGHT UPTO THE ATTENTION OF TIM

QUITE A FEW TIMES,BUT TIM DON'T CARE.

- WE'RE GONNA HAVE TOWORK ON THE POUR.

- SHOW ME THE PROCESSOF GETTING THE BURGER READY.

- UH--- THAT'S WHAT I WANT TO SEE.

- ALL RIGHT, SO...

THE BARTENDERS WILL SAY, "JULIE,SOMEBODY WANTS TO ORDER FOOD."

I GO OUT AND I ASK THAT PERSONWHAT THEY WOULD LIKE.

- I JUST GOTEXCEPTIONALLY ANGRY AGAIN.

SHE'S GOT TO LEAVE THE KITCHENTO GO OUT TO THE BAR.

SO WE--I--I--I CAN'T BLAME HER

FOR HAVING ANHOUR-AND-A-HALF-LONG CHECK TIME.

- HOW LONG HAS THISBEEN GOING ON?

- SINCE DAY ONE.- SO FOR FOUR YEARS.

- I DIDN'T KNOWTHIS WAS HAPPENING.

- AND FOR FOUR YEARSYOU DIDN'T KNOW.

- THAT'S CORRECT.- OKAY.

STOP MAKING EXCUSES!

YOU GUYS ARE LITERALLY BACKINGEACH OTHER'S BULL[bleep] UP.

HEY,WHO TAKES ORDERS HERE?

[yelling] WHO TAKES ORDERSFOR FOOD?

all: JULIE.- JULIE DOES?

- YES.- FIVE BARTENDERS JUST TOLD ME

THAT THE COOK IN THE KITCHENTAKES ORDERS.

THAT'S YOUR JOB.

JULIE'S NEVERTAKING AN ORDER AGAIN.

DO YOU UNDERSTAND THAT?

IF YOU DO,YOU'RE FIRED.

- WITH THE PROBLEMS ASSESSED,

THE STAFFGETS TO CLEANING THE BAR...

- THIS IS SO DISGUSTING.

- WHILE THE EXPERTSMEET WITH JON

TO REPORTON WHAT THEY'VE LEARNED.

- PLACE IS A DISASTER.

- WE HAVE SO MANY PROBLEMSWE HAVE TO FIX.

THE DRINKS ARE SO STIFF,

AND YOU ARE LOSING MONEYWHEN YOU DO THAT.

- BAD, HUH?- YEAH, IT'S BAD.

- YOU KNOW,DIVE BARS ARE COOL TODAY.

- YEAH.- WHAT IS A DIVE BAR?

A DIVE BAR ISN'T DIRTY.IT'S WARM,

IT'S APPROACHABLE.

YOU DON'T HAVE TO DRESS,THERE'S NO PRESSURE.

THAT'S WHATWE GOT TO CREATE HERE.

SO WE GOTTA COME UP WITHTHE RIGHT DRINKS

TO DRIVETHAT DIVE BAR CONCEPT.

- RIGHT. I'M NOT GONNADO FANCY MARTINIS HERE.

I'M DEFINITELYGONNA DO SOMETHING

THAT EVERYBODYAROUND THE CORNER'S

GONNA WANT TO COME INAND HAVE A DRINK.

- SO CHEF, GREAT DIVE BAR FOOD.- YEAH.

TALKING ABOUT A SIMPLE MENU,COMFORT FOOD.

I GOT YOU COVERED.- COOL.

- JON AND HIS EXPERTSHAVE A GAME PLAN IN MOTION,

BUT BASED ON NICOLE'S RECONAND KAT'S FINDINGS WHILE

WORKING WITH THE BARTENDERS,JON IS GOING TO HAVE TO

RELY ON HARD DATATO FIND OUT JUST HOW MUCH MONEY

THE OLIVE PITIS LOSING EACH NIGHT.

- WHEN I WENT HOME LAST NIGHT,I REALLY THOUGHT

WE HAD STARTEDTO TURN THE CORNER,

UNTIL THIS MORNING, WHEN I GOTTHE BEV INTEL REPORTS.

I BROUGHT A COMPANY IN HERECALLED "BEV INTEL,"

AND WHAT THIS COMPANY DOES IS,THEY COME IN HERE

AND THEY WEIGHEVERY LIQUOR BOTTLE,

AND THEN THEY COMPARE ITAGAINST THE DRINKS

THAT YOU ACTUALLY SOLD,

AND THEY TELL US,ARE WE EVEN CLOSE?

ON SATURDAY,

YOU GUYS GAVE AWAYIN ONE DAY...

$310 WORTH OF LIQUOR.

ON SUNDAY,

YOU GUYS GAVE AWAY737 [bleep] DOLLARS OF LIQUOR!

YOU TAKEA DAMN LIQUOR BOTTLE...

AND THAT'SWHAT YOU'RE DOING.

YOU SEE THIS MONEY?

THAT'S WHAT YOU'RE DOING.

I JUST THREW AWAYABOUT 12 DRINKS.

YOU GUYS GAVE AWAYALMOST 100!

WHO WORKEDSATURDAY NIGHT?

- OKAY, ON SUNDAYWE HAD EVEN WORSE NUMBERS.

WHO WORKEDON SUNDAY NIGHT?

I WOULD FIRE HERIN 30 SECONDS.

- I STAND BEHINDTHESE EMPLOYEES.

I--I'M NOT GONNAGO AND FIRE SOMEBODY

THAT I DON'T BELIEVESHOULD BE FIRED.

- YOU DON'T HAVE THE SPINETO BE A MANAGER.

- I--

- I WOULD FIRE HERIN 30 SECONDS.

- I DON'T STEAL.- I DON'T BELIEVE

SHE'S STEALING.

- STEALING ISN'T JUSTPUTTING MONEY IN YOUR POCKET.

GIVING AWAY AN OWNER'S PRODUCT,OVER-POURING, THAT'S STEALING.

YOU DON'T HAVE THE SPINETO BE A MANAGER.

- I DO. I DO.- THEN ACT.

- I--I'M NOT GONNAGO AND FIRE SOMEBODY

THAT I DON'T BELIEVESHOULD BE FIRED.

HONESTLY.- YOU'RE A FOOL.

- I WANTED TO TELL JONTO [bleep] OFF,

AND A COUPLE MORE THINGSON TOP OF THAT.

- THEY ARE POURING DRINKSIN BEER MUGS.

- YOU THINK YOU'RE SUPPOSED TOUSE BEER MUGS?

- I--BUT IT'S HAP--- IT'S HAPPENING, AND WE HAVEN'T

SAID ANYTHING ABOUT IT.- IT'S BEEN HAPPENING.

- THE PERSON I'D FIREIS MY FATHER,

BECAUSE HE JUST ALLOWS IT.HE DOESN'T DO ANYTHING ABOUT IT.

- HOW DO YOU FEEL?

- I FEEL AWFUL.I MEAN, I--

I FEEL LIKEI'M BEING PICKED ON.

- THEY'RE POURING THE DRINKIN A MUG,

THEN, OF COURSE, THEN THERE'SGONNA BE DIFFERENT POURS.

- I KNOW YOU MIGHT NOT HAVETHOUGHT OF IT AS STEALING,

I UNDERSTAND THAT.

I'M GONNA GIVE YOUTHE BENEFIT OF THE DOUBT.

YOU LIVE FOR ANOTHER DAY.- THANK YOU.

- TRACYACTUALLY FOUGHT BACK.

I'M NOT QUITE SUREIF SHE DIDN'T HAVE THE COURAGE

TO FIRE STEPHANIE,OR REALLY FELT

THAT STEPHANIESHOULDN'T BE FIRED.

TIME WILL TELL,BUT I WAS PROUD TO SEE TRACY

FIGHT FOR AN EMPLOYEE.

THAT'S A BEGINNINGOF SOMETHING I CAN WORK WITH.

DO WE ACCEPT RESPONSIBILITYFOR THIS?

- YES.- SO I WANT YOU GUYS

TO USE THIS AS YOUR MOTIVATIONTO COME THROUGH FOR HER MORE.

- I'M GONNA DO EVERYTHINGTHAT I CAN

AND EVERYTHINGI HAVE TO

TO MAKE SURETHAT I DO EVERYTHING RIGHT.

- PAT AND BRIAN ARE GONNA BEWORKING WITH YOU TODAY.

WE'RE GONNA DOA SOFT OPENING.

- WHILE CHEF DUFFY AND KATGET TO WORK TRAINING THE STAFF,

JON PULLS TRACY ASIDE.

- LET'S TALK ABOUTTHE STAFF.

- I DIDN'T BELIEVEIT WAS THAT BAD.

- TRACE, THIS HAS TO END.- YES.

I'M WILLING TO TAKE CHARGEOF THE BAR.

I FEEL THAT I CANPROVE JON WRONG

WITH MY MANAGEMENT STYLEAND MY TEAM,

BUT NUMBERS DON'T LIE,AND CHANGE NEEDS TO HAPPEN.

- YOU REALLY BELIEVE THAT?- THERE'S NO ROOM FOR FAILURE.

- I'M MAKING A MOVE.

I'M WILLING TO GIVE YOU A CHANCETO PROVE YOURSELF.

I'M GONNA GIVE TRACYTHE OPPORTUNITY TO BE A MANAGER.

THE QUESTIONIS WHETHER SHE KNOWS WHAT TO DO.

- OVER AT THE BAR,IT IS ESSENTIAL

THE BARTENDERS LEARNHOW TO PROPERLY POUR

IF THE OLIVE PITIS EVER GOING TO MAKE MONEY.

- HAVE YOU EVERUSED THESE?

THEY ACTUALLYCUT YOUR POURS OFF FOR YOU.

THERE'S A BALL THAT'S ACTUALLYGONNA CUT YOU OFF AT 1-1/4.

- THE POURERS HOUSEA SYSTEM OF BALL BEARINGS.

THE LARGER BALL IS JUSTSLIGHTLY DENSER THAN LIQUOR.

WHEN A SHOT IS POURED,

THE BALL BEARINGSINKS SLOWLY IN THE LIQUOR,

UNTIL IT PLUGS THE SPOUTAND CUTS OFF THE FLOW.

THIS IS TIMED TO MATCHA SPECIFIC VOLUME OF LIQUID,

ENABLING A CONSISTENT POUR,TIME AND TIME AGAIN.

- SO WE'RE NOT GONNA HAVETHIS ISSUE ANYMORE

OF OVER-POURING.

THIS IS YOUR MENUFOR TONIGHT.

WHAT I'M GONNA SHOW YOU

IS OUR VERSIONOF THE LONG ISLAND ICE TEA,

WHICH IS GONNA BEKNOWN AS "THE O.P.T."

THIS DIVE BAR NEEDS A DRINK MENUTHAT IS EASY TO MAKE

AND REALLY HARDTO MESS UP.

SO WHAT WE DID,WE TOOK THE LONG ISLAND

AND JUST TWISTED IT.

INSTEAD OF SOURAND THE COKE,

IT'S GONNA HAVEORANGE JUICE AND SPRITE.

- THAT'S YUMMY.

- OVER IN THE KITCHEN,

CHEF DUFFY HAS A SURPRISEFOR JULIE.

- ONE OF THE BIGGEST PROBLEMSIS THE FACT THAT

WE HAVE A ONE-MAN KITCHEN,

SO WE'VE GOT TOGET HER EQUIPMENT

IN THIS KITCHENRIGHT NOW

SO THAT SHE CAN EXECUTEAT THE PROPER LEVEL.

THIS IS CALLEDAN "ALTO-SHAAM."

THIS ISA COOK AND HOLD OVEN.

WE'VE GOT A THERMOMETERTHAT'S SET ON THE OUTSIDE

THAT TELLS MEWHAT MY INTERNAL TEMP IS

SO I'LL NEVEROVERCOOK IT.

PUT YOUR BEEF IN HERE,

AND THEN IT SITSALL NIGHT LONG,

AND THEN WHEN YOU COME INTHE NEXT MORNING,

IT'S ABSOLUTELY PERFECT TO SLICEFOR HOT ROAST BEEF SANDWICHES.

A DIVE BARIS ALL ABOUT

HAVING GOOD, SIMPLE, LITTLECOMFORTY-TYPE FOODS,

LIKE A GREAT SANDWICH.

SO WE HAVEA BEAUTIFUL ROAST BEEF.

I CREATEDYOUR OWN BLEND OF SPICES.

ALSO, I PUTSOME ANAHEIM PEPPERS IN HERE,

AND WE HAVEA VEGETARIAN SANDWICH

WITH SOME ROASTEDPORTOBELLO MUSHROOMS.

OKAY? SO THIS IS EXACTLYWHAT YOU GUYS NEED.

SIMPLE AND BASIC.

YOU CAN DO ANYTHING YOU WANT.- I--I--I--

MY BRAIN'S ALREADY GOING.

THAT'S PRETTY COOL.I ALMOST FEEL UNDESERVING.

IT'S--IT'S PRETTY AWESOME.

I FEEL SPECIAL.[laughs]

- ARE YOU CRYING?

[both laugh]

- CHEF DUFFY TEACHES JULIEHOW TO MAKE

THE SANDWICHESON THE NEW MENU...

- SEE THIS? ALL THAT GOOD BROWNIS ALREADY STARTING TO COME OUT.

THAT'S THE SUGAR.

- AND GATHERS THE STAFFFOR A TASTING.

- WE DID THE SLOW-ROASTEDVEGETARIAN SANDWICH

WITH PORTOBELLO MUSHROOMSAND A PESTO MAYONNAISE.

WE DID ROAST BEEF,PORK LOIN, AND TURKEY.

- I'VE GOT TO TELL YOU GUYS,I'M PRETTY EXCITED

ABOUT WHAT WE DID.

THERE'S A LOT OF HAMBURGERSIN THIS TOWN.

THERE'S A LOTOF CHICKEN WINGS.

WE WANTED TO FIND SOMETHINGA LITTLE DIFFERENT,

AND WE WANTEDTO COME UP WITH A FOOD PRODUCT

THAT WAS EASY TO MAKE.

- OH, MY GOD, IT'S SO GOOD.- MMM.

- WE'VE PUT TOGETHEROUR TRAINING MENUS.

THIS MEANSNO MORE WALKING MENU.

YOU HAPPY, JULIE?

- I'M--I'M STOKED.

- WHAT WE'RE DOING IS, WE'VEGOT YOU SIMPLE DUPE CHECKS.

- NICE.

- JULIE'S NOTRUNNING BACK AND FORTH,

SHE'S GONNA BEBUSY TONIGHT.

EACH ONE OF YOUWILL GET ONE OF THESE,

SO THIS IS WHEREWE LEARN OUR CHOPS, GUYS.

SOFT OPENINGIS LIKE A TRAINING EXERCISE.

IT'S MY OPPORTUNITYTO STRESS THE STAFF.

MAKE 'EM BURIEDAND SEE HOW THEY DO.

- MOMENTS AWAYFROM THE SOFT OPEN,

THE BARTENDERSAREN'T THE ONLY ONES

CAST IN A NEW ROLE.

- HEY, LISTEN UP.IN ABOUT THREE MINUTES

THIS ROOMIS GONNA BE PACKED.

IF YOU GET IN A JAM...

THERE'S YOUR GIRL.

SHE IS GONNA BE MANAGER.

SHE'S GONNA BEALL OVER THE PLACE.

SHE IS GONNA BEMAKING EYE CONTACT WITH YOU.

- I'M NOT TURNING EVERYTHINGOVER TO TRACY.

JON'S IDEAS AREN'T ALWAYSTHE BEST.

- WHEN YOU SEE TRACYLOOKING AT YOU,

GIVE HER A NOD.LET HER KNOW YOU'RE OKAY.

- I BELIEVE IN MYSELF.

IF I CAN TELL JON,"I TOLD YOU SO,"

IT WILL BETHE GREATEST FEELING EVER.

- GUYS,IT'S SHOW TIME.

[barroom chatter]

- CUSTOMERS POUR INTO THE BAR,AND THE ORDERS START ROLLING IN.

- YOU'RE GONNA HAVETHE ROAST BEEF.

DO YOU WANT, UH,PROVOLONE ON YOURS, AS WELL?

- ORDER IN.- ORDER IN, DARLING.

I GOT A ROAST BEEFWITH PROVOLONE.

[barroom chatter]

ORDER IN.ONE, TWO, THREE, FOUR...

FIVE TURKEY ALL DAY.

I'M ALREADYFREAKING OUT.

- NO, DON'T FREAK OUT.YOU DON'T HAVE AN OPTION.

- TIM STEPS INTO HELP OUT.

- CAN YOU HAND HIMTHAT ROAST BEEF, PLEASE?

IN--IN HERE.- HEY?

- AND HAND THAT TO HIM,PLEASE.

- ORDER IN, JULES!

[barroom chatter]

- COME ON, JULES.

[barroom chatter]

- GOT THAT TO GO.- THIS TO HIM?

- HAND THAT--- YO! HURRY UP.

- HAND THAT TO BRIAN.

- THREE SANDWICHES,BUD.

- JUST A MINUTE,JUST A MINUTE.

- ALL YOU HAVE TO DO ISPUT THE SANDWICH IN THE BASKET.

- IT'S BEEN MANY YEARSSINCE THE OLIVE PIT WAS BUSY.

WE GOT SLAMMED PRETTY BAD,AND I'M HAVING THE WORST--

WORST TIMETRYING TO KEEP UP.

- WE'RE GONNA GET A TURKEY.I GOT A ROAST BEEF AGAIN.

- HOLY [bleep].

- WHAT KIND OF TIMESWE RUNNING, CHEF?

- WE'RE...

25 MINUTES.- WOW.

- FIRST--WE HAVEN'T GOTTENTHE FIRST CHECK OUT.

- JULIE IS REALLYIN THE WEEDS.

I'M WORRIED.

- TIM'S INABILITYTO ASSIST JULIE

WITH THE VOLUME OF ORDERSFORCES CHEF DUFFY TO STEP IN.

- SPEED IT UP.- AS JULIE FEELS THE HEAT

IN THE KITCHEN,THE BARTENDERS START TO STRUGGLE

WITH THEIR NEW ROLEAS WAITRESSES.

- YOU JUST GAVE ME THREE CHECKSAT ONE TIME,

THAT'S CALLED STACKING TABLES.- OKAY, SORRY.

- OKAY?WE DON'T DO THAT.

- STACKING IS WHEN A SERVERSTOPS AT SEVERAL TABLES IN A ROW

WITHOUT GOING TO THE KITCHENTO DROP OFF THE ORDERS.

THIS CAUSES CHECK TIMESTO BALLOON,

SLAMS THE KITCHEN,AND KEEPS CUSTOMERS WAITING.

- I CAN'T READYOUR CHECKS.

YOU GUYS ARE WRITINGALL OVER THE PLACE.

- THE ORDERS WERE WRITTENINCORRECTLY.

IT WAS JUST A MESS.

- WE'VE BEEN WAITINGFOR OUR FOOD,

AND IT'S BEENA REALLY LONG TIME.

- WHAT IS IT?- YEAH, I DON'T KNOW

IF THIS IS THREEOR ONE TURKEY.

- TRACY STEPS INTO HELP CLEAR UP

THE DISORGANIZATIONOF TICKETS.

- ONE TURKEY.

- KEEP IT MOVING.KEEP THE PRODUCT MOVING.

- I KNOW YOUR FOOD'STAKING A LITTLE LONGER.

UM, CAN I GOT--OFFER YOUSOMETHING IN THE MEANTIME?

- TRACY IS FLUSTERED.

SHE'S BEHIND ON EVERYTHING.SHE'S A MESS.

TRACY, I WANT YOUTO LISTEN TO ME.

- YES.- YOU'RE REACTING TO EVERYTHING

AFTER THE FACT.TAKE CONTROL.

- I AM.- TAKE CONTROL.

IF THIS SOFT OPENING FAILSAND I FIND OUT

THAT TRACY CANNOTRUN THIS PLACE,

I'M IN BIG TROUBLE.

I'M NOT SUREI CAN RESCUE THIS BAR.

- HOW DRUNK IS THAT GUY?

- HOW--HOW--HOW DRUNK IS HE?

SHOULD HEHAVE BEEN SERVED?

- TRACY! COME HERE!

- WHAT'S GOING ON?

- HOW INTOXICATED IS THAT GUY?SHOULD HE BE SERVED RIGHT NOW?

- NO!I--WHO SERVED HIM?

- OKAY,TAKE CONTROL!

THIS IS LIABILITY!THE GUY'LL KILL HIMSELF TONIGHT!

- LET GO.LET GO OF YOUR DRINKS.

CAN YOU GET OUT OF THE BAR,PLEASE?

COME ON.

PLEASE. CAN YOU PLEASEWALK OUT OF MY BAR?

- I'M--I'M 46 YEARS OLD.- I DON'T CARE HOW OLD YOU ARE.

- DON'T--- PLEASE PUT AWAY YOUR CARDS,

AND PLEASE LEAVE.

- YOU KNOW WHAT?- PLEASE LEAVE.

- YOU ARE--YOU ARE UNDER CRACK.WHAT ARE YOU ON?

- I'M NOT UNDER CRACK.- CRACK COC--

- I NEED YOU TO LEAVE,RIGHT NOW.

- NO, YOU KNOW WHAT?- I'VE BEEN VERY KIND TO YOU.

YOU NEED TO GET OUT OF HERE.- YOU KNOW WHAT?

[bleep] OFF, [bleep]!- FINE, GET OUT OF HERE.

- OKAY, NOW IT'S OVER.- OUT! GET OUT OF HERE!

- LET'S GO.- GO!

[overlapping arguingand cursing]

- YOU NEED TO GO.- YOU KNOW WHAT?

- PLEASE LEAVE.- YOU ARE--YOU ARE UNDER CRACK.

WHAT ARE YOU ON,CRACK-COCAINE?

- I NEED YOU TO LEAVE,RIGHT NOW.

- NO, YOU KNOW WHAT?- I'VE BEEN VERY KIND TO YOU.

YOU NEED TO GET OUT OF HERE.- [bleep] OFF.

- GET OF HERE NOW.- OKAY, NOW IT'S OVER.

- GET OUT OF HERE. GO!- NOW YOU'RE GOING.

- GET THE [bleep] OFF ME.

- YOU'RE GOING HOME, BUDDY.YOU'RE GOING HOME.

END OF THE NIGHT.GOOD NIGHT.

GOOD JOB, TRACY.HOLD YOUR GROUND.

TRACY'S BEST MOMENT TONIGHT,BY FAR,

WAS WHEN SHE HANDLEDTHE OVER-INTOXICATED GUEST.

ARE YOU OKAY?- I'M OKAY.

- OKAY.- HE WAS CLEARLY INTOXICATED.

- YOU KNOW,THIS IS YOUR LIABILITY.

AND I'M PROUD OF YOU.- YES.

- YOU HELD YOUR GROUND.YOU FEEL IN CONTROL?

YOU'RE LEARNINGYOU CAN DO THIS.

- I CAN DO THIS.- OKAY.

- I WAS A LITTLE SCAREDAT THE BEGINNING,

BUT I DID HANDLE IT.

- EVEN THOUGH TRACYHAS STEPPED UP AND SHOWN

SHE'S A CAPABLE MANAGER,

THE BARTENDERSARE FALLING BEHIND.

- I SEE ONE, TWO, THREEEMPTY DRINKS RIGHT NOW.

REMEMBER WHAT I TAUGHTYOU TODAY. LET'S GO.

- CAME HERE, WAITEDA LONG TIME FOR A BEER.

YOU KNOW, I WOULDN'TCOME HERE AGAIN.

JUST 'CAUSE THE SERVICE IS BADAND THE PEOPLE WERE NOT NICE.

- SHOW ME HOW FASTYOU CAN MOVE.

A LOT OF THE BARTENDERSGOTTA START WORKING

ON THAT SPEEDAND THAT COMMUNICATION.

LADIES, YOU'VE GOTTAOWN THIS BAR.

- BACK IN THE KITCHEN,CHEF DUFFY HAS CAUGHT JULIE UP

ON HER CHECK TIMES.

- WHY DON'T YOUDO ME A FAVOR?

GIVE ME TWO MORE TURKEY.- ALL RIGHT--

I'M WORKING ON THE ROAST--- NO LAG!

- JULIE MADE MORE SANDWICHESI THINK

THAN SHE'S EVER MADEIN HER LIFE.

- I NEED ANOTHER PORTOBELLO,PLEASE.

- IT'S COMING.

- AND I NEED A SIDEOF SWISS CHEESE,

TO GO ON A TURKEY.

- BUT CHEF DUFFY WAS WITH HEREVERY STEP OF THE WAY.

- LET'S GO.LET'S GO.

I'M WORRIED IF SHECAN HANDLE IT ON HER OWN,

AFTER CHEF DUFFY LEAVES.

- AFTER THEIR BUSIEST NIGHTIN FIVE YEARS,

JON GATHERS THE STAFFTO DISCUSS THEIR PERFORMANCE.

- YOU GUYS LOOK LIKEYOU'VE BEEN THROUGH A WAR.

- LONG DAY.- LONG DAY, I BET.

LET'S TALK ABOUTSOME OF THE NEGATIVES.

WE GOTTA GET FASTER, CLEARLY.- RIGHT.

- WE GOTTA GET MORE ORGANIZED,RIGHT?

- OKAY, THE THING THATSCARES ME

IS THAT STACKING IS HAPPENING.

AND IT SCREWS EVERYTHING UP.

- JULE, WE GOTTA GET YOUA LITTLE SUPPORT IN THE KITCHEN.

WE GOTTA STRENGTHENYOU UP A LITTLE BIT.

THIS IS A MESS...

WITH THE ORDER TAKING,AND THE RUNNING OF THE FOOD,

AND THE TABLE NUMBERS,AND EVERYTHING ELSE.

WE FELL BEHIND.WE GOTTA GET BETTER.

SO, TRACE, TELL MEA COUPLE OF THINGS

THAT YOU THINKTHE TEAM CAN DO BETTER.

- I THINK COMMUNICATION,AS WE TALKED ABOUT EARLIER.

THEY COULD HAVEUTILIZED ME A LITTLE MORE.

- I'VE BEEN VERY WORRIEDABOUT TRACY THIS WHOLE WEEK,

BUT SHE ACTUALLYPULLED IT OFF.

TONIGHT SHE PROVED HERSELFTO ME.

GO GET SOME REST.YOU GUYS ARE GONNA NEED IT.

YOU THINK WE WERE BUSY TONIGHT?- MM-HMM.

- WAIT TILL TWO NIGHTSFROM NOW.

OKAY, GOOD NIGHT, EVERYBODY.all: THANK YOU.

- BEFORE THE RENOVATIONSBEGIN,

JON CALLS IN TIM AND TRACYTO DISCUSS THE PLANS

FOR THE BAR'S NEW FUTURE.

- TIM, YOU KNOW I'M WORRIEDABOUT YOU, RIGHT?

- NO, YOU SHOULDN'T BE.

- TIM, THE BULL[bleep]HAS TO STOP.

I DON'T THINKYOU HAVE IT ANYMORE.

- OKAY.- DO YOU HAVE IT?

- I DO.I HAVE IT.

- TURNING THE BAR OVERTO TRACY

IS A BIG DECISION FOR ME.

- YOU READY TO RETIRE, TIM?

- IT'S JUST--I'M NOT SURE

IT'S TIME FOR HERTO TAKE OVER.

SHE WANTS TO MAKE SURE

I'M OUT OF THE PICTURECOMPLETELY.

SO I NEED TO REALLYTHINK IT OUT,

BECAUSE ONCE I TURN IT OVERTO HER,

IT'S DONE.

- LET'S LOOK AT WHATWE NEED TO FIX HERE.

YOU DON'T WANT TO MAKETHIS PLACE TOO MODERN.

THAT'S NOT WHAT IT IS.

WE HAVE TO MAKE THISA COOL, NEIGHBORHOOD DIVE BAR.

NOW, I AM TOTALLY AGAINSTAND KIND OF

FLUORESCENT LIGHTSIN THE BAR.

SO THIS HAS TO GO.

WE HAVE TO REPLACE ITWITH AN INCANDESCENT BULB,

THAT'S A SPOTLIGHT.

SO WHEN YOU PLAY POOL,THE TABLE GLOWS,

BUT IT DOESN'T COME AT YOUAND BLIND YOU.

THESE GAMES BOTHER ME.

I'M NOT SAYINGTHEY'RE BAD.

THEY'RE BAD THERE.- OKAY.

- I GOTTA CREATEA BAR EXPERIENCE,

NOT A GAME ROOM.- OKAY.

- SO I HAVE TO MOVEEVERYTHING AROUND,

CREATE THE PROPERFLOW PATTERN

SO THAT THIS HAS INTEGRITYWHEN YOU WANNA

BE MELLOW AND DRINK.

WHEN YOU WANNA PLAY, YOU GOTO AN AREA WHERE YOU PLAY.

SO IT ALL COMES TOGETHER,AND IT FEELS RIGHT.

- IT HAS A FLOW.- ALL RIGHT, GUYS.

- AFTER 36 HOURS OF TEARINGAPART AND REBUILDING THE BAR,

JON LINES UP THE STAFF,

WHO ARE EAGER TO SEETHE RESULTS.

- YOU AND I GOT OFFTO A ROCKY START, DIDN'T WE?

- YEAH, WE DID.- NOW YOU KNOW WHY.

WHEN I CAME HERE AND WALKEDIN THE FRONT DOOR OF THE BAR,

RIGHT IN FRONT OF MEWAS THAT HOLE IN THE WALL.

AND THE LACK OF SENSITIVITYGOT MY ANGRY.

THIS WAS A 50-YEAR-OLDDIVE BAR.

I HAD TO CREATE SOMETHING

THAT GOT NEW PEOPLETO COME HERE,

BUT KEPT OUR HISTORY.

AND MY CONCERN ISTHAT THE NAME,

"THE OLIVE PIT,"

MADE IT SOUND LIKEWE HAVE MARTINIS HERE.

AND THAT'S NOT WHO WE ARE.

SO I HAD TO CHANGE THAT.

AND I GAVE US A NEW NAME,WITH A NEW FUTURE.

YOU GUYS READY TO SEE IT?all: YES.

- OKAY.

ON THE COUNT OF THREE.

ONE...

TWO...

THREE.

- WOW!- OH, MY GOD.

- YOU GUYS READY TO SEE IT?all: YES.

- ONE...

TWO...

THREE.

- WOW.- OH, MY GOD.

[laughter]

[indistinct chatter]

- WHEN I TURNED,AND I SAW "THE O.P."

I THOUGHT,"OH, MY GOD.

WHAT A GREAT NAME."IT'S AMAZING.

- "GOOD TIMES SINCE 1962."

YOU READY TO SEE THE INSIDEOF THE BAR?

all: YES.

- OH, MY GOD.

- WOW.

- AHH!- NOT WHAT IT USED TO BE.

- OH, MY GOD.

[laughter]

- WOW, THIS IS SO COOL.

- I THINK IT'S AMAZING.

IT REALLY ADDS A TOUCHOF CLASS TO THIS PLACE.

- WHAT DO YOU THINK, GUYS?

[cheers and applause]

- VERY GOOD.- LOVE IT.

- FIRST OF ALL,WE STEAM-CLEANED

THE ENTIRE BAR.

A GREAT DIVE BAR'SWARM AND COZY, RIGHT?

SO WE PUT IN A NICE,WOODEN FLOOR FOR YOU,

WHICH COZIES IT UP NICELY.

THOSE ARE NOTNEW POOL TABLES.

ALL WE DID WAS RE-FELT THEM.

GOT RID OF THE BLUE FELT,

AND WE DID TRADITIONAL FELT.

NEXT, SEE THE GAMES?

I MOVED THEM OVER HERE.

THEY'LL DO ABOUT 25%MORE REVENUE HERE,

THAN THEY WILL THERE.

I PUT MY QUARTERON THE POOL TABLE.

AND WHILE I'M WAITING,WHAT DO I DO?

I PLAY A VIDEO GAME.

- I CAN'T EVEN TALK.I'M SO EXCITED.

OH, MY GOD.I'M COMPLETELY BLOWN AWAY.

- WHAT DO YOU THINKOF THIS BAR TOP?

- LOVE IT.- THIS IS MADE BY CAESARSTONE.

THEY SPECIALIZEIN TOPS LIKE THIS.

THIS THING IS INDESTRUCTIBLE.

IT WON'T BULGE.IT WON'T GET WET.

JULE, I THINK ABOUT WHATWAS HAPPENING HERE

WHEN WE DID OURSOFT OPENING,

AND THE CHAOSWAS UNBELIEVABLE.

NO MORE.A GREAT P.O.S. SYSTEM.

AND THIS COMES FROM2TOUCHPOS, WHO'S MASTERS

OF CREATING THESE SYSTEMS

THAT ARE INCREDIBLY EASY.

NEXT.

AND THIS EXCITES ME MORE THANANYTHING THAT I'VE DONE.

BECAUSE I DIDN'T DO IT.YOU DID.

YOU REMEMBER THIS, STEPH.

I BEAT YOU UP PRETTY GOOD,GIRL.

THE NIGHT BEFORE I GOT HERE,YOU GUYS GAVE AWAY

$700 WORTH OF LIQUORWITH AN EMPTY BAR.

FOR OUR SOFT OPENING,THIS BAR WAS FULL.

DO YOU KNOW HOW MUCHLIQUOR YOU GAVE AWAY?

$70.- YAY!

- THIS IS REALLY SOMETHINGTO BE PROUD OF.

THIS IS OUR 50TH ANNIVERSARY.

SO TONIGHT, UNTIL 9:45,

WE HAVE 1962 PRICES.

all: WOW!

- SO THAT'S OUR PROMOTIONFOR TONIGHT,

TO TIE US TO OUR50TH ANNIVERSARY.

OKAY, I NEED THE GIRLSTO GET BEHIND THE BAR.

START SETTING UP.

WE ARE GONNA BE BUSY TONIGHT.

- LET'S GO.

- LET'S GO, GUYS.JUST A FEW MINUTES.

OUTSIDE,A LARGE CROWD GATHERS

TO SEE THE PARADEOF CLASSIC CARS

JON HAS BROUGHT INTO CELEBRATE

THE OLIVE PIT'S50TH ANNIVERSARY.

- IT LOOKS WAY BETTER NOW.

THE OUTSIDE IS BRIGHTAND CHEERFUL...

AND NOT SCARY LOOKING.

- GUYS, THERE'S OVER 200PEOPLE OUT THERE.

IT ALMOST GOES AROUNDTHE BLOCK.

WE'RE GONNA GET NAILED.

- BEFORE OPENING THE BAR,JON CHECKS IN WITH TIM

TO SEE IF HE'S FINALLYMADE A DECISION

ABOUT RETIREMENT.

- I'D LIKE YOU TO WALK OUTTHE FRONT DOOR TOGETHER.

I'D LIKE YOU TO TELL EVERYBODYWHAT DECISION YOU'VE MADE.

[indistinct chatter]

- CAN I HAVEEVERYBODY'S ATTENTION?

AS YOU KNOW,THE OLIVE PIT'S

BEEN HERE OVER 50 YEARS.

I'VE BEEN PROUD TO BETHE OWNER THE LAST TEN YEARS.

UH...

I'M TURNING THE REIGNSOF THE BAR OVER

TO MY DAUGHTER TRACY.

I AM GOING FISHING.

[laughter and cheers]

TRACY HAS SOMEGREAT MANAGER SKILLS

THAT I DON'T HAVE.

SHE'S READY TO STEP IN HEREAND BE A MANAGER.

- WELCOME.BE EXCITED ABOUT IT, I AM.

- THERE'S NO QUESTIONTHAT THIS WAS

THE EXACT RIGHT TIMEFOR TIM

TO TURN THE BAR OVERTO TRACY.

SHE'S GONNA TAKE THIS BARAND RUN WITH IT,

AND KEEP THE LEGACY GOING.

- CAN'T WAIT FOR EVERYONETO COME SEE

WHAT IT LOOKS LIKE INSIDE.

- THE CROWD RUSHES INTO SEE THE NEW O.P.,

AND TAKE ADVANTAGE OFTHE PROMOTIONAL 1962 PRICES.

- HEINEKEN.

- STEPPING UP THEIR GAME,

THE STAFF IS ON TOPOF THE ONSLAUGHT OF ORDERS.

- THOSE DRINKSARE LOOKING MUCH BETTER.

- THANK YOU.

- IT'S ABSOLUTELY DELICIOUS.

- THE NEW P.O.S. SYSTEMAND A SERVER ASSIGNED

TO EXPEDITE ORDERSHELPS PREVENTS STACKING

AND KEEPS THE KITCHENMOVING QUICKLY.

- THE ROAST BEEFWAS REALLY GOOD.

- BUT BACK ON THE FLOOR,

TRACY HAS A NEW PROBLEMTO DEAL WITH.

- WE GOT PEOPLETHAT CANCELLED AN ORDER.

A DRINK ORDER.

- BECAUSE IT TOOK TOO LONG?- YEAH.

- OKAY.- ARE THEY GONE?

DO YOU KNOW WHERETHEY'RE AT RIGHT NOW?

- BACK HERE, AT THE TABLE.

- SHE JUST SAID THAT YOUCANCELLED YOUR ORDER, SO--

- YEAH, YOU KNOW,WE WERE JUST THIRSTY, AND--

- I MEAN, CAN I GET YOUSOME BOTTLED BEERS?

- YOU WANTED A BOTTLED BEER,DIDN'T YOU?

- YOU WANT A BOTTLED BEER?OKAY.

- TRACY WAS MY SUPERSTARTONIGHT.

THAT GIRL MUST HAVERAN 30 MILES.

SHE SUPPORTED HERBARTENDERS.

SHE HELPED TO TAKE CAREOF CUSTOMERS.

I'M VERY PROUD OF HER.

- LET ME GET SOME NAPKINSFOR YOU GUYS.

AND I'LL GET THAT[indistinct] FOR YOU.

- AT FIRST, I WAS OFFENDEDWHEN JON CAME IN.

BUT THE MORE I LISTENTO HIM,

HE DOES KNOW QUITE A BIT.

AND WITH A RECENT REMODEL,TRACY'S EAGERNESS,

THE BAR'S GONNA DO FINE.JUST FINE.

- YOU TOOK CONTROLOF THIS PLACE TONIGHT.

- I DID. I DID.

I'M EXCITED FOR TAKING CONTROLOVER THE BAR.

AND I'M GRATEFULFOR THE OPPORTUNITY.

IT'S GONNA THRIVEIN THIS ENVIRONMENT,

WITH THE NEW O.P.

AND THERE'S NO DOUBTTHAT UP IS THE ONLY WAY

FROM HERE ON OUT.

- SO CONGRATULATIONS, TRACE.- THANK YOU.

- YOU DID AWESOME.- THANK YOU.

- I'M OUT OF HERE.- THANK YOU.

- I'LL COME BACK AND SEE YOUIN A COUPLE MONTHS.

- YOU WERE GREAT.- THANK YOU, TIM.

- COME BACK AND SEE US.- EXCELLENT. GOOD NIGHT, GUYS.

- GOOD NIGHT.- BUH-BYE.

THE OLIVE PIT WAS NOT EASY.

THIS HAS BEEN A FIGHTTHE WHOLE WAY,

BUT WE PULLED IT OFF.

TIM GAVE CONTROL TO TRACY.

TRACY TOOK CONTROL.

AND NOW THE LEGACY GOES ON.

- ONE MONTH AFTERTHE RELAUNCH,

TRACY REMAINS AS MANAGER.

- MY DAD HAS NOT BEENIN THE BAR WHATSOEVER.

HE'S BEEN IN MEXICO FISHING.

AND I TAKE CAREOF ALL THE EVERYDAY BUSINESS.

- AND THE O.P. SALESARE THROUGH THE ROOF.

- OUR SALES HAVE GONE UP 20%.

MANAGING THE NEW O.P.,IT'S NOT EASY.

BUT I WAS UPFOR THE CHALLENGE,

AND I COULDN'T BE HAPPIER.

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