Bar Rescue 5x13

1. I'm seriously the drunk— drunkest person here.

2. The most drunker...

3. I've been so drunk I've been throwing up

4. in all the trashcans here.

5. This year 6,500 failing bars nationwide

6. will close their doors for good.

7. If things don't change soon, State Pub

8. in Englewood, Colorado will become just another statistic.

9. Local to Denver, Sean Al-Bawwab,

10. always dreamed of opening a craft beer bar.

11. I've spent 15 years as a bartender.

12. It's really been my dream to own a bar.

13. And in 2015 he made the deal of a lifetime.

14. This guy I knew had this building.

15. He'd been trying to sell it for quite some time,

16. with the worst kind of bar. When he wasn't able to,

17. he came to me and said, "I can front you 10K

18. to get this place started." That's food orders, liquor orders, everything.

19. Then I pay him back the 10K and $2,000 a month for rent.

20. Plus, if I can pay the bills, I get to be a partner.

21. So, without any personal financial investment,

22. Sean was handed the keys to this bar

23. and all he had to do was get it up and running and pay the rent.

24. When we first opened we were the new kids on the block.

25. Numbers were really good.

26. But Sean runs the bar like his own personal playground.

27. Who's taking a shot?

28. I got it. I have it.

29. Instead of trying to be a prospective owner,

30. Sean spends all of his time at the bar, drinking.

31. I definitely drink more liquor

32. than any one customer at any one time.

33. You've never seen me not drunk.

34. I'm pretty hammered.

35. I have never paid for my own liquor.

36. - Champagne wishes and caviar dreams. - Man: Thank you, Sean.

37. I have yet to ever be able to pay for rent or pay back the 10K.

38. Instead of paying rent,

39. he drinks away any potential profits.

40. If this bar closed, I am on the hook for $35,000.

41. You need to slow down.

42. I'm babysitting and bartending.

43. Dude, I get to drink all I want.

44. Sean's drunken behavior

45. is causing the decline of the bar.

46. He's driving customers away.

47. I'm the owner. Get the out of here,

48. - Yes. - Get the out of here.

49. Hey dude, you, bro.

50. Just go home.

51. He's losing his staff.

52. Go get your, go the home, you're fired.

53. If I could sprinkle dirt on you, you're done.

54. Say goodbye to the last bartender that knows how to make a Old Fashioned.

55. Hey, if she wasn't pretty, I would never have hired her.

56. You need to drink some water.

57. I'm still here, because I care about Sean.

58. I care about this bar and when he's not drinking,

59. I see so much potential in this place.

60. But, Sean definitely needs to get his together.

61. We're losing customers.

62. My mom helps me out tremendously with the bar.

63. She helps me clean.

64. She might grab groceries that we need.

65. You worked at bars and restaurants for a long time.

66. You've been very focused, and you work a lot.

67. I feel like you deserve everything good.

68. If the bar failed, my son would be devastated.

69. Now, after 13 months of not paying his lease,

70. his landlord has finally had enough.

71. Sean has five weeks to pay in full

72. or the bar will be shut down for good.

73. Sean has agreed to pull back

74. the doors, bust open the books,

75. and make a call for help to "Bar Rescue."

76. I have no idea what I'm going to do if this place fails.

77. So, here we are, guys.

78. For the bar, Jon brings in Shawn Ford, a master mixologist,

79. known for skating circles around tight budgets

80. and producing cutting-edge cocktails.

81. And for the kitchen, Jon brings in Vic Vegas.

82. Vic is a master chef who can smoke out the problems in any kitchen program.

83. Englewood, Colorado is actually a nice suburban area of the city.

84. Median household income, about $50,000 a year.

85. Median age about 38, about five years older than the US average.

86. Working community, sort of gray collar,

87. mixture between blue collar, junior white collar.

88. Downtown Denver is about seven miles away.

89. And this bar is called the State Pub, a craft beer bar.

90. Yeah, pretty original.

91. A lot of thought went into that.

92. You know what guys, the most important part of the exterior

93. of any business is to draw your eye.

94. That's to let you know it's there.

95. If I draw your eye, I can draw your body,

96. and then I can draw your wallet.

97. Is that drawing your eye?

98. Absolutely not.

99. And look at this menu, on the corner of this bar.

100. - Jon: No rhyme, no reason. - If I wasn't told the bar was there,

101. - I wouldn't know it's there. - Jon: Everything is dark.

102. So there's Sean.

103. The landlord owns the bar.

104. The bar was dark for years.

105. Sean talked the landlord into giving him the bar.

106. Landlord even loaned him ten grand to buy booze and everything.

107. Right now, Sean is $35,000 in the hole.

108. Wow.

109. Oh, dude, you're killing me.

110. Sean has secured himself an opportunity to become the partner,

111. - if he turns the bar profitable. - If.

112. You look like you need a shot.

113. In five weeks one of two things happens.

114. Either he gets this bar and becomes a real owner,

115. or the landlord walks with the bar.

116. This guy was given this and has all the upside in the world,

117. with no liability, and he's blowing it.

118. That's Pamela. She's Sean's mother.

119. - Hey, Caitlin. - Hey, Pam.

120. - We're out of paper towels in the men's. - Okay.

121. Mom is help paying the bills.

122. Mom is paying Sean's rent in his apartment,

123. - while he's losing money playing in his bar. - Embarrassing.

124. Look at the bar top, guys, it's floor tiles for Christ's sakes.

125. Look at the walls.

126. Look at the open kitchen. It makes absolutely no sense.

127. And, then, look at the stools, another color again.

128. The inside of this bar has no personality. No rhyme, no reason.

129. It looks like a bar that was closed for ten years

130. and they just turned the lights on again.

131. - Is that marinara? - No, we're out of marinara.

132. When this guy contacted me, he had a staff.

133. Now he's down to one employee.

134. There's only Caitlin working in this bar

135. that Sean's not running like a business.

136. That's why we don't have nice stuff.

137. So, Colorado, okay, how is it?

138. You know, I'm not a gin drinker, so they're all gross to me.

139. I got these.

140. I got these.

141. Him and his buddies drink for free.

142. Oh, boy.

143. I'd slap you if you complained about that.

144. So, guys, this is a beer bar.

145. He has over 60 types of beer,

146. and Colorado is number two in the country for craft beers.

147. So I got two people to go in, that really know their beers.

148. Jon's spies enter State Pub, a 1,500 square foot space,

149. with only one well, one station, and one POS system.

150. He hasn't taken the time to learn the bar business.

151. Let's see if he's taken the time to learn about beer.

152. What's your favorite stout?

153. You want something on draft or you want something...

154. You know what I think I'm going to try?

155. I'm going to try the chocolate stout.

156. Man 2: What IPA is that?

157. - That's the Imperial. - Yeah, I'll try that.

158. An Imperial IPA. What should that be served in?

159. An Imperial IPA is a high alcoholic beer.

160. You serve that in a snifter. That's irresponsible vending.

161. - So, he's over-portioning it? - Yes.

162. And that's the premise of it, is that you're sipping it.

163. - You're enjoying its bouquet. - Absolutely.

164. It's different than consuming a regular beer.

165. It absolutely is, because when you put it in that snifter,

166. it allows the aromatics to open and it hits your nose.

167. That beer was not designed to be served in a mason jar.

168. You notice that the head of that beer is gone all ready?

169. That's because of whatever's in the glass when he poured it.

170. So, that glass is not beer clean.

171. The beer tastes soapy.

172. So there's an oil, a soap, a rinse residue in the glass.

173. Just walks out with garbage in his hand.

174. - Let's see, if he washes those hands when he comes in. - Okay.

175. He didn't wash his hands, Jon.

176. Walked outside with a garbage can, came in—

177. - Came back in, never washed his hands. - Walked right by the sink.

178. Oh, wait. Changing the paper towels—

179. Oh, now he's going into the bathroom.

180. We have now cross-contaminated to the bathroom.

181. So, he's out back now, having a cigarette.

182. Wiping his sweat on himself.

183. You're a hospitality professional.

184. - You put on a clean shirt when you come to work, don't you? - Absolutely.

185. He's wearing a dirty t-shirt. He's unshaven, sweaty as hell.

186. When a person comes in and finds you unclean and unpresentable

187. their first impression is that everything else is going to fall in line.

188. Right behind the bar. I want to see if he washes his hands.

189. He didn't wash his hands.

190. - Jon: And the transfer continues. - Oh, my God.

191. He might as well just wipe his ass on everything in that place.

192. Right to the ice scoop,

193. so noweverything going forward is now contaminated.

194. You can see he's got some motions, right?

195. Oh.

196. - I take that back. - Oh.

197. Look at this guy.

198. You guys got me, cheers.

199. We know what's going on. We got you. We got you.

200. Bottoms up.

201. He's been given every opportunity in the world,

202. and this guy's not doing a damn thing about it.

203. Oh no, he is. He's having a drink.

204. The sloppy joes I make from scratch.

205. - The sloppy joes are killer. - Yeah?

206. - Two sloppy joes? - Yeah.

207. Cool.

208. This guy is a complete rookie.

209. Look at this frickin' place.

210. What is that, guys?

211. That is a foreign substance.

212. Mystery meat?

213. That is something that would not get within a foot of my mouth.

214. - Do you see the layer of whatever that is? - Fat?

215. It's the layer of fat that comes to the top.

216. Meaning that container hasn't been changed in days,

217. and every day at the end of the shift,

218. you're supposed to transfer one container into the other.

219. What the hell is doing, there?

220. He is wearing gloves, though, I'll give him that.

221. Okay, there we have a little moisture.

222. I love water in my meat.

223. In the microwave.

224. And, who cares if the buns are just sitting on

225. the stainless steel countertop.

226. You know? I'm sure it's not dirty.

227. Oh, nuking the bun.

228. Oh nothing, he may be wearing gloves,

229. but he's touching everything that he can possibly touch.

230. Oh, my God. He's sweating on everything.

231. Look at the grease running out the back of the vents.

232. Look how delicious that looks.

233. Holy.

234. I just threw up in my mouth a little bit.

235. I wouldn't serve this food to a frickin' inmate.

236. You notice the gloves, guys? You see any gloves anywhere?

237. - What gloves? - I don't see any gloves.

238. The gloves disappeared somewhere,

239. but he never washed his hands, but he removed the gloves.

240. That's a big health hazard.

241. Oh man. This is illegal as hell.

242. End of recon, guys. We can't let this food go out of the kitchen

243. and we can't let these drinks go out of the bar.

244. - No. - Okay, let's go in. Let's shut it down.

245. - Sean. - Yes?

246. Stop sweating for a second and come talk to me.

247. Okay, let me get this straight, are you making money?

248. I'm losing $4,000 a month.

249. How do you lose $4,000 a month in a bar this small?

250. - Are you paying the rent? - No, I'm not paying my rent.

251. You've gotta frickin' bar given to you like this.

252. You worked a year, and this is itl do, yeah.

253. This is it.

254. What about where you live. How are you paying your rent?

255. My mom's paying my rent.

256. What's your name?

257. - Pam. - Pam. How old are you?

258. - 33. - Your mother is paying your rent?

259. - Pam: Yes. - I just sent my chef in your kitchen to close it down,

260. - because it's so frickin' disgusting. - Really.

261. He's serving that food to people

262. and he's going to get them sick.

263. Now do you understand that?

264. - Hey, hey, nobody is getting sick. - Really?

265. - Really? - Let's go in your kitchen.

266. Let's go, let's go. Nobody is getting sick.

267. - What do we have here, Chef, talk to me. - Nobody's getting sick.

268. Let me let you know something right now, I've been watching you.

269. You smoke the cigarette, you took out the trash,

270. you didn't wash your damn hands.

271. - Right away with the— - Did I wear gloves?

272. You carried out garbage.

273. You never washed your hands and you touched food, right?

274. You're going to make people sick like that, bro.

275. - You're gonna make people sick. - What do you want me to do?

276. - What do you want me to— - Wash your damn hands.

277. You got water in here, because you had it in the sink,

278. and the water got in there from the dirty sink.

279. Your kitchen is closed down.

280. Shawn, what about here?

281. I don't even know where to start.

282. Now, guys, that's your rinse water.

283. That's what he's rinsing your drinks in.

284. Hey, let's...

285. This is to collect what? Bottle caps.

286. How many bottled beers have you sold tonight?

287. - I don't know. - Guess. Give me a number, 10? 20?

288. 20.

289. What's that, two, three weeks worth?

290. You know what this festers? fruit flies.

291. I know about responsible service.

292. You're going to tell me you don't have fruit flies?

293. Look at this.

294. You want those in your drink?

295. That is in the liquor.

296. We have sweat in the food with trash,

297. fruit flies in your bar,

298. Pam, I want you to understand why I'm angry.

299. You're supporting his rent, while he comes here, gets drunk.

300. I didn't know better. I think none of us did.

301. He knows how to take your money,

302. but he doesn't know how to tell you the truth, does he?

303. No.

304. - Did you know he was in debt $35,000? - I did not.

305. No, did you know that he's not making any money

306. - and the place is a hole, did you know that? - No.

307. Did you know that the landlord is gonna close him down on October first?

308. So, all of his dreams are gone and this,

309. is your frickin' answer.

310. Hey man, don't bust my balls. I'm doing the best I can.

311. - I am busting your balls! - I do the best I can here.

312. Could you imagine if someone gave you a bar for free?

313. What a dream come true. Would you work your ass off?

314. - Absolutely. - Not him.

315. Would you know about the beers that you sell?

316. Absolutely.

317. Not him!

318. I know what I'm doing. You don't think I—

319. What the do you do right?

320. You know what? You don't think I know about the beers, man?

321. You know about the beers?

322. What is this draft beer, right here?

323. That is the Imperial IPA.

324. What is the ABV on that beer?

325. - About 9%. - What did you serve it in?

326. I served it in a mason jar.

327. Right, what do you serve a high gravity beer in?

328. A snifter.

329. That's irresponsible vending.

330. You're serving a 9% beer in a 12 ounce glass.

331. So everything that you guys would do

332. to make this business right, not him.

333. Supposedly he's doing the best he can.

334. I'm all ears.

335. You're all losses, buddy.

336. Pam, here's the deal. You talk to your son tonight,

337. because I will not support somebody

338. who takes money from him mom,

339. then drinks and acts like a, do you blame me?

340. - No. - Okay, get your son's together

341. and I'll come back. Vic, let's get out of here.

342. It's your. it's your bed. Now sleep in it.

343. I pretty much got my rocked.

344. I'm kind of crushed, because I thought that

345. it was better than that.

346. Basically, he's screwing up.

347. I don't think he's ever been yelled at like that before,

348. and I think that's what he needed.

349. It's every bit as bad as he said.

350. I'm so sorry for keeping things from you.

351. Yeah, I know.

352. You do a lot of great things well,

353. but you came into this green, you know?

354. You didn't really know how it was going to be to run your own business.

355. There's a lot of things I don't want to change.

356. Well, you're going to have to figure it out.

357. I mean, or just cut your losses.

358. Is that what you're willing to do?

359. - Not yet. - No.

360. Well, I think with it just being Caitlin and I,

361. I have to do all of it, every single minute of every day.

362. I'm going to go bonkers.

363. I don't know. I need to go back inside.

364. I need to make sure Caitlin's good. Thank you.

365. - All right, I love you. - I love you, too. Thank you, a lot.

366. You're welcome. I love you.

367. Did you clean that up?

368. I'm seriously sorry.

369. Okay, well can you do some dishes?

370. - But, I'm sorry. - All right.

371. I'm sorry that this happens.

372. Last night I saw somebody, whose dream is to own a bar

373. do everything he could possibly

374. do to destroy his own dream.

375. I'm not even sure I'm interested in remodeling this bar for Sean right now.

376. So I want Pamela, Sean, and Caitlin to sit down together.

377. Come up with a reason of why I should do this.

378. - You've been tending bar, how many years? - Roughly, 10.

379. So has your dream been to own a bar for years?

380. As long as I can remember.

381. I'm guessing last night was upsetting to you.

382. - You love your son. - I do.

383. He doesn't have the know-how for this.

384. He's acting like a drunken fool here.

385. Right, Caitlin?

386. Pretty regularly.

387. - Is he better when he's sober? - Absolutely.

388. Yes, I... it up when I drink.

389. And then he calls you and asks you to help him with his rent, right?

390. You're enabling his failure, in a sense.

391. Is that the integrity you wanted him to have, when you raised him?

392. No.

393. How's your relationship with the landlord?

394. It's pretty strained.

395. - 35. - He's owed $35,000?

396. Who else is on the payroll, other than Caitlin?

397. Well, up until recently I had two other bartenders.

398. So you have no employees now.

399. Just her.

400. So you've left yourself with no one.

401. Smart, huh?

402. Tell me about the deal you cut with the landlord.

403. He said, "Hey I have this place. I'll give you $10,000,

404. liquor, everything you need to get it open."

405. After we hit a certain benchmark in sales,

406. and the lease was getting paid then we'd split the dividends.

407. - Not a bad deal. - I mean, it's a hell of a deal.

408. What's the highest we've done in a month?

409. - 18? - 18.

410. That 20K mark would be our break-even with the lease payment.

411. We're behind on our rent.

412. - Yes. - How many months?

413. 13 months.

414. - So we've never paid the rent. - So we never paid rent.

415. My landlord called me the other day, he wants me to close.

416. I fought to keep this place open.

417. By October first, if we can't afford a lease payment,

418. everybody's on their ass.

419. There's no way you're going to pay 13 months worth of rent

420. between now and October first.

421. What's going to happen is, you're in default,

422. October 1st he throws you out, brings a new tenant in,

423. and you have no protection to prevent that from happening.

424. - Well... - You're.

425. It's time you face reality.

426. You're taking from the landlord,

427. you're taking from your mother.

428. Call your landlord, say, "Here's the deal,

429. Taffer won't remodel this bar,

430. unless you give me an extension on the lease

431. that gives me the time to pay you back."

432. You need to deal with him.

433. to make sure that I can have time to start paying back

434. my debt that I owe you and turn this place into a rockin' bar.

435. Yeah, that sounds— That, actually, sounds great.

436. I'll talk to you soon, bye.

437. Called the landlord. He's ready to sign an agreement

438. that we have until the end of the year

439. to start to pay him back, which is awesome.

440. Now I've gotta see if John is willing to help us.

441. - Did you talk to the landlord? - He's on board.

442. - He'll do it? - December 31st.

443. Now you have a window to make this right.

444. I don't want to lose my dream.

445. I want you to look your mom in the eyes and I want you to promise her

446. that you're not going to drink in this bar.

447. I promise you I'm not going to drink in this bar.

448. I promise.

449. Man to man, I expect you to keep that promise.

450. Oh, absolutely. Just please give me another chance.

451. - Okay, tonight is a stress test. - Got it.

452. You wanna be trained a little today?

453. - Sure. - Do you?

454. So, do you have a staff?

455. I have Caitlin.

456. Do you have a staff?

457. I can bring in a couple of people.

458. - We will go to work, training them. - Killer.

459. Hey Rachel. Hey, it's Sean.

460. I have to hire some people really quick.

461. Hey, do you have any time to come down

462. and make this place badass?

463. Honestly, I mean, I will take anyone.

464. You have no idea how much that means to me, thank you.

465. One of the most glaring issues from last night,

466. is the lack of staff.

467. So today, Sean brought in Rachel,

468. and Isaiah,

469. to help me out with the bar.

470. I'd love to do beer training today,

471. but I couldn't even train you on beer if I wanted to.

472. These things, I'm certain, aren't clean enough.

473. Oh, my God.

474. That's nothing that I would ever put in my mouth.

475. This is exactly why we're not going to do beer training today.

476. We're going to set you up with a clean system,

477. but, we can't ignore the fact

478. that we don't have "bartending 101" down.

479. So, we're going to start with a traditional Collins.

480. The first part of this drink,

481. is going to be one and a half ounces of vodka.

482. So, we're going to start with a six count.

483. One, two, three, four, five, six.

484. One ounce of our ginger syrup.

485. Half ounce of lemon juice.

486. We're gonna cap with our tin.

487. Lid's off.

488. With regular soda water.

489. Candied ginger.

490. Tell me what you think.

491. I like that a lot.

492. The ginger is awesome.

493. - Caitlin. - Oh, good.

494. - Come on down. - All right.

495. I don't have traditional bartending experience,

496. so I definitely want to learn all I can learn.

497. Four, five, six.

498. - I was just practicing holding. - Yep.

499. Trying things and seeing how they work.

500. With practice comes confidence.

501. Tell me about Rachel. Has Rachel bartended before?

502. Uh, yeah. Long time ago.

503. - Long time ago. - Uh-huh.

504. I think I'm still a little in my head.

505. My nerves are still getting to me.

506. Three count.

507. - Are you asking or are you telling? - I'm asking.

508. - Then, you're wrong. - One, Two.

509. I am a little embarrassed.

510. I have so much to learn.

511. It's not popping.

512. It's still not doing it.

513. I am getting a little more comfortable behind the bar,

514. still have a lot of work to do.

515. - Tell me it's delicious. - Very good.

516. Sean, it's always been your dream to own a bar.

517. This is something you can be proud of.

518. If you can nail the basics, you can build from there.

519. - Whoo. - All right.

520. So a quick test, okay?

521. It shouldn't be that I have to tell you,

522. but that was one of our big issues last night.

523. - Gloves. - What's more important?

524. The two cents these gloves cost,

525. or somebody going to the hospital?

526. Sean brought in Chef Max to help out in the kitchen and his mom.

527. We got new people working,

528. so they don't really know their way around the kitchen.

529. I notice you did somewhat of a pulled pork type deal.

530. That cheap meat is so screwed up,

531. I don't know what to call it.

532. So now I'm going to teach you all about the type of food

533. that'll enhance beverage sales.

534. - How many hours did you cook it for? - 12.

535. Sometimes, you don't have 12 hours,

536. so I'm going to show you a way

537. where you can cook it like lightning, the pressure cooker.

538. We're going to take that pulled pork and put it over some chips.

539. It's a little salty,

540. makes them wanna get that other round of drinks.

541. The pressure cooker traps steam

542. and pushes air through the meat

543. and breaks it down in the same exact consistency

544. in 45 minutes to an hour.

545. You can make a fresher product and people can tell.

546. Awesome.

547. It's broken down nicely. Some fresh tomatoes.

548. A little bit of crema.

549. The food was delicious.

550. It could not have gone better.

551. - I love it. - Okay?

552. Mom knows best.

553. Five minutes. Staff, five minutes.

554. Caitlin, you guys doing all right?

555. - Yeah. - You need anything?

556. We're good? Cool.

557. So this is about done, that's working.

558. - You've got your cheese sauce done. - Absolutely.

559. - Sean. - Hey.

560. - You and I had a rough beginning, right? - We did.

561. - Lead the stress test, buddy. - Yes, sir.

562. - Invite them in. - All right.

563. Welcome to State Pub, you guys. You guys ready to party?

564. He's gotta show me that his dream

565. means enough to him that he fights like hell for it.

566. I want to see Sean be sober and manage his bar tonight.

567. Are we gonna be having a cocktail?

568. Here's your Collins.

569. - Aw, nuts. - What do you think you did wrong there?

570. Too much sour.

571. - Do we only have one gun? - Yeah.

572. - There you go. - Chef, order in.

573. Kind of drape it on top. What do we got?

574. One queso, one chips.

575. - Thanks, Chef. - All right.

576. Little more.

577. Three Ginger Collins, three Maples.

578. - Yeah. - Yeah.

579. - Who's hungry?

580. I'm buying 10 people food.

581. The first 10 that come up to him,

582. You've got he will takmore chips going?

583. Because you're going to have about 10 orders coming in.

584. - On me, let's do it. - Queso, got it.

585. - Chips, please. - Chips.

586. - Orders. - Chef, I got 10 open, Chef.

587. Ten of what?

588. Ten orders.

589. Coming in.

590. I've gotta tell you, man. I'm a little lost for words.

591. The execution, it's really bad.

592. Let's go, Caitlin.

593. Just make them, baby. You can't look at me every time.

594. Caitlin knows the drinks, but she's not confident enough.

595. She started looking at me after every pour,

596. after every shake.

597. Rachel was on the verge of a nervous breakdown.

598. I'm going to save you some time.

599. Whoa.

600. We can't serve drinks in the process.

601. These were right, two minutes ago.

602. - Ohh. - Man: There goes my drink.

603. Nothing is really working.

604. - Taffer: This is on Sean. He's never trained.

605. He's never hired correctly and now he's paying the price.

606. Are you guys still waiting on drinks?

607. We were waiting for over 30 minutes,

608. and we're pretty thirsty.

609. I need one, two Collins.

610. I need three Collins.

611. - Think they're done? - No, Chef. These gotta go—

612. They look a little raw still.

613. - What you got? - I need two times chips. Two times queso.

614. All right, two and two coming in on top of the five we're dragging.

615. Are those new tickets?

616. Yes, it's these right here.

617. So this ticket that's ten minutes old...

618. I felt a little disorganization with the management.

619. Basically, it's really embarrassing.

620. Sean was doing work, but the work that he was doing

621. was counterproductive to the work that his employees were doing.

622. I need four Collins on the fly.

623. Can you help her with the Collins, please?

624. Yep, we've got the Collins.

625. - When I say on the fly, I mean on the fly, please. - Yeah.

626. Um, but just these are still sitting here.

627. Guys, we got chips in the window.

628. One's too sweet, one's too boozy.

629. Two down, come on guys. Let's see if we can get them

630. to customers instead, of the drain.

631. Jesus Christ.

632. What the hell is going on?

633. We've got one well,

634. we've got one ice scoop, one computer.

635. We're still behind about seven orders.

636. At this rate, people will walk out.

637. Been about 35 minutes since we've gotten drinks, so...

638. Has Sean come checked on you,

639. or filled your water, or anything?

640. We have a complete bar production breakdown.

641. Total train wreck.

642. What do you think is going on right now?

643. - Madhouse. - Why?

644. We have two people making 50 people drinks out of one station.

645. - You can do that in a bar, though, can't you? - Well, you can, but—

646. - So why are we failing? - There's just no organization. Not enough people.

647. So we don't have the procedures, the equipment, or the planning.

648. Shut it down, and I want you to apologize

649. to these frickin' people for what happened here tonight,

650. but you've gotta take the heat and apologize.

651. - I will. I absolutely will. - It's on you.

652. Can I get everybody's attention real quick?

653. I'm very, very sorry for how things went down this evening.

654. I welcome you all to come back.

655. Can you guys give the girls a round of applause?

656. When I told Sean we failed,

657. he's getting people to applaud failure.

658. I called him out, because Sean is responsible for the failure tonight.

659. Did he not embarrass employees tonight,

660. - because he set them up for failure? - All: Yeah.

661. - Were the drinks inconsistent? - Yes.

662. So, yay for the employees, what does he get?

663. Boo.

664. Now you're finished. Go clean your bar.

665. - Oh. - Whoa.

666. So, tonight sucked.

667. Couple of you guys are brand, spanking, new.

668. I mean, you guys got thrown to the wolves.

669. We just need a better system.

670. Getting orders out on food.

671. I just couldn't keep up.

672. I'm sorry, guys, I wouldn't be doing this,

673. if I didn't think that I could do it,

674. and if I didn't think we could all do it together.

675. I apologize. I'll be your captain.

676. We'll get this all figured out and let's kick some ass.

677. Are you guys all still with me?

678. - Absolutely. - Yeah?

679. There's a lot of validity to what they said.

680. I mean, there was some people that I recognized

681. that were here and to see the look of diappointment

682. on their face and leave. That was killer.

683. I'm going into tomorrow open to the experts,

684. and take it from there.

685. You know what's remarkable? Is take a look at this.

686. So here's us. We're suburban Denver.

687. - This guy runs this bar like it's in his basement. - Absolutely.

688. So, what I'm thinking, is we take this bar,

689. and make it a man cave.

690. We make it what you would put in your basement

691. if you were building a cool bar.

692. Guys, let's play to what we've got.

693. If we create the world's best basement bar.

694. There's a nostalgia, basement, hip,

695. everything-you-love mentality to this.

696. So, the beer program is the backbone,

697. but your signature cocktails

698. can create a real point of difference for him.

699. Let's go put the program together, I'll buy the coffee.

700. For Sean to be a leader, he has to act like one.

701. His actions have consequences on his mother.

702. I want to sit down with both of them.

703. I need to inspire Sean,

704. and I need to give Pam the confidence

705. that Sean can pull this off.

706. - This was a tough week for you, wasn't it? - Mm-hm.

707. What was it about this week, that so hard for you?

708. Just realizing about the debt.

709. - Real disappointing. - Mm-hm.

710. What has this experience been like for you?

711. Eye-opening. Humbling.

712. I was not going to be open for very much longer

713. if I kept on doing all the stupid I was doing.

714. Pam, I'm going to build him a new bar.

715. - You can play a role... - Yeah.

716. - in keeping him on track. Can't she? - Oh yeah.

717. And the last person in the world, you want to disappoint is?

718. My mom.

719. Your staff is behind you, big time.

720. Your mom is behind you.

721. I wasn't sure why to build this bar.

722. I started for you, now I'm doing it for him.

723. Look at your mother and say "I'm sorry."

724. Sorry. I'm sorry I wasn't more honest with you about everything.

725. You've been through this process with me,

726. you've been helping put paint on these walls

727. before we ever opened. I mean, yellow gloves.

728. You know, scrubbing all the corners,

729. and, like, I'm not going to let you down.

730. Okay, I know, I know.

731. I don't want this to be a failure to me, to my mom.

732. You don't get this opportunity a lot of times

733. and I definitely don't want to squander it.

734. Good afternoon, everybody.

735. If you're going to be a reputable beer bar,

736. you need to be able to tell them one or two things

737. about each one of these beers.

738. A lager, a wheat, an ale, and a stout,

739. are the four beers that are going to be in your beer flight.

740. But we're not going to learn about them by looking at them.

741. We're going to learn about them by tasting,

742. and when you taste them, you're not going to be able to see them.

743. The first thing we're going to do is smell it.

744. I think it just, smells like beer.

745. Just smells like beer? Well, put it in your mouth

746. and tell me what it tastes like.

747. Which one is this one, Sean?

748. - Lager. - Lager? It was a wheat.

749. Coffee.

750. Give it a taste.

751. Coffee.

752. Coffee, coffee, which one is this?

753. - Stout. - Stout.

754. - Stout. - Stout.

755. I might have walked out if the four of you didn't know that was a stout.

756. Tell me what are we smelling here?

757. - Citrus. - Citrus?

758. Isaiah, what are you smelling, buddy?

759. - Citrusy. - Citrus, citrus.

760. New rule, you can't use the same word that somebody else has.

761. Orangey.

762. Orange is a citrus, Caitlin.

763. So, what do we think this one is?

764. - The wheat. - Wheat.

765. Wheat, wheat, everybody agrees it's the wheat?

766. - The third beer was actually the lager. - Oh.

767. How about from you momma, what do you think it tastes like?

768. - I think it tastes a little tart. - Sean, what do you think?

769. - A little sweet. - Rachel?

770. It actually tastes hoppy to me.

771. So, I've got hoppy, sweet, and sour.

772. What do we think this is?

773. It's the ale.

774. Ale that we tried was a pale ale.

775. - Oh. - Yay.

776. One of the hottest trends in the bar industry right now is beer cocktails,

777. and that's about one of the things we're going to do next.

778. Start with one ounce of London dry gin.

779. Add two ounces of a ruby red sour mix.

780. Shake.

781. Strain.

782. Top with wheat beer on tap

783. and garnish with a quarter moon of fresh grapefruit.

784. This cocktail is called, "The Stop and Look Around Shandy."

785. Everyone knows I'm not a huge gin person,

786. but I liked the beer cocktail.

787. I think it gave me a lot of ideas as far as, you know,

788. changing and doing different seasonal beer cocktails.

789. That'll definitely work here.

790. Definitely.

791. All right, everybody.

792. I'm thinking what we need to do is

793. add one more really bomb chip topper.

794. It goes with the other items.

795. - You don't have to use expensive cuts of meat either. - Awesome.

796. You take a little oil,

797. a little salt and pepper.

798. Kinda like to brown the meat a little bit.

799. Same way you would do it in a crock pot, only one-fourth the time.

800. We're going to add some garlic,

801. fine diced onion,

802. and some fresh thyme.

803. Worcestershire sauce for that little bit of kick.

804. We're going to add the vegetable ingredients.

805. The carrots,

806. tomato paste, pearled onions,

807. and one of the main ingredients, potatoes.

808. Give it about a good, solid 30 minutes,

809. and you will have yourself a nice stew.

810. This is really a meat and potatoes state.

811. And now, with the new menu,

812. we'll be able to put ourselves on the map,

813. for not just beer, not just liquor,

814. but for some good food.

815. - Mmm. - That's awesome.

816. One of the most important elements in this menu succeeding is,

817. you fry up your potato chips,

818. then you cook down your pork,

819. cook down your beef and then you're open,

820. and it's scoop and go,

821. and nobody's gotta wait for nothing.

822. - All right, guys, let's prep. Get it ready. - All right.

823. - Hello. - Hey, Jon.

824. A rainy night

825. doesn't have to effect an opening, does it?

826. No, not at all.

827. And it started ugly,

828. and you sorta had no lease,

829. this five week deadline looming over your head.

830. In reality, you could have been closed five weeks from now.

831. That was very likely.

832. What was your worst moment?

833. You know, I can take any amount of anything directed at me,

834. but I was seeing the disappointment on my mom.

835. That was killer.

836. So, I used you to inspire him, you know that.

837. It worked.

838. It sure did.

839. You are his greatest inspiration.

840. - You guys ready to see it? - Yeah.

841. One.

842. Two.

843. Three.

844. Nice.

845. One.

846. Two.

847. Three.

848. - Oh, my God. - Nice.

849. Look at this place.

850. It's a lot brighter.

851. - Yeah, that's awesome. - Awesome.

852. I love the new name.

853. Oh my gosh, everything is perfect.

854. I'm so excited to get inside. I can't wait.

855. The sign's great. The color is great.

856. It's nice and bright. This is so incredible.

857. You like?

858. It's awesome.

859. You run this place like it's downstairs, like a basement.

860. So I wanted to build you the coolest

861. downstairs bar you have ever seen.

862. But the problems started with out here,

863. because it didn't pull your eye.

864. So I infused a bright color with the orange,

865. got you a new sign with the new logo

866. a little more class.

867. The name of the bar is, "Downstairs Bar and...

868. - All: Kitchen. - Kitchen."

869. These subtle differences make you say,

870. "it's new, it has food." You guys ready to go inside?

871. - All: Yeah. - You sure?

872. - Oh yeah. - Go.

873. - Wow. - Oh my god.

874. - Look at the bar top. - I know.

875. - I love it. - Oh, the wall, dude.

876. Did you see this, the wallpaper?

877. That used to be where you only played pool.

878. Now, everyone will come back here.

879. This feels like Mom's basement.

880. Yeah, it does.

881. It's so warm and more inviting.

882. And you're going to kill it in here.

883. Definitely.

884. — You like? — Yeah. esome.

885. - Oh, yeah. - It's beautiful.

886. - It's got a coziness, doesn't it? - Yeah.

887. It's like you can really hang out here for a long time.

888. Come over, I want to show you guys what I did.

889. Everything in this room has one common thread to it.

890. You find it in a guy's basement.

891. Look at that cool, retro lamp.

892. The retro TV in the background,

893. but, it has a high-def screen in it.

894. I put in traditional basement paneling.

895. And of course, every great basement has a rug

896. that is the ugliest color in the world, right?

897. Because you wouldn't put it upstairs.

898. It goes in the basement.

899. This is the perfect basement.

900. - But we only make money if it works behind the bar, right? - Definitely.

901. Let me show you the bar, come on over.

902. Look behind you at the custom men's magazine covers that I made.

903. Look at how the bar top, now has a different finish.

904. Look at the tabletops,

905. how they match the wood paneling,

906. the new barstools that are retro in style.

907. I created bottle steps.

908. I almost always finish them in wood.

909. Yours are made out of brick,

910. just a like a guy would do at home.

911. He'd stack the bricks,

912. and he'd make himself a back bar.

913. - But it's all about the money, right buddy? - Absolutely.

914. Two work stations, with soda guns, wells, ice bins.

915. We have two POS systems.

916. Double the production.

917. But if there's anything we've learned this week,

918. it's that training is everything, right?

919. Yes, sir.

920. Taffer Virtual Teaching.

921. Every employee simply logs on,

922. and I train them for you online.

923. But I also gotta protect your profits.

924. so I got you a lifetime subscription to Partender.

925. Partender takes inventory behind the bar, literally in minutes.

926. Protecting your profits.

927. - Oh, that's awesome. - Wow.

928. - So, Sean, you like your bar? - I love it, thank you so much.

929. - You happy? - I couldn't be happier.

930. - Pamela, you deserve to see your son be successful. - Thank you.

931. - Now, he's on that path, isn't he? - Yep.

932. Sean, tonight, you're our leader.

933. Thank you so much, man. I really appreciate it.

934. - Thank you. - Congratulations, go to work.

935. Hey girls, we're gonna go over table numbers here real quick.

936. One to 12.

937. One through four, five and six.

938. Sean, come over.

939. You know, I'm really proud of you.

940. Thanks man, I appreciate it.

941. You got your dream back, right?

942. I did, thank you.

943. Let's go invite them in.

944. All right. You guys ready?

945. Yeah.

946. Yeah!

947. You guys are gonna love this place. Let's go.

948. All right. Hi guys, how ya doing?

949. What can I get you guys?

950. Sounds great.

951. Here you go. So on the left is a lager.

952. It's a lighter, more crisp, refreshing.

953. Next is the Imperial IPA. It's pretty hoppy.

954. Boom. Served.

955. Now, that's how you serve an Imperial IPA.

956. Good job.

957. Rachel. Rachel. Rachel.

958. The Downstairs, phenomenal concept. It's cozy, it's comfortable.

959. I've got two bartenders that are shaking cocktails, smiling at people

960. and we've got a tap system that that was cleaned.

961. We got the right glassware. Now they're set up for success.

962. What do you think, buddy?

963. They're not used to being this busy,

964. but they're starting to get it down.

965. They're starting to get a rhythm, good job, buddy.

966. That is beautiful. od job.

967. All right, my man, that took you 27 seconds.

968. I've gotta tell you, it's a slam and jam.

969. Everything's going smooth. We have happy customers.

970. Yeah!

971. It's going great. We're having a blast.

972. Sean's a lot happier.

973. More motivated.

974. You happy?

975. Yes, thank you so much.

976. You have a good son.

977. This is— I feel like I could not have asked for better.

978. People really love the drinks and the food.

979. I definitely feel more like a boss.

980. People know, when they look around,

981. who's in charge of the bar.

982. I think I look a little spiffy, so definitely.

983. - I like your shirt. - Thank you.

984. You look good.

985. Welcome to Downstairs, guys.

986. Tell everybody to come down.

987. What a difference from my first night here.

988. Sean was drunk, had no employees.

989. Tonight, Sean is acting like a leader.

990. He's sober, engaged with his employees, it's working.

991. The bar is being ran so much better.

992. Everything is just smooth.

993. - Look at this. - Busiest it's been since we ever opened.

994. You happy, brother?

995. So happy, thank you.

996. Sean has a new attitude. The staff is trained.

997. He has the chance to pay back his mother, his landlord,

998. own this bar, and his dream is now alive.