Bar Rescue 5x15

1. - I'm not talking about right now! - You got a two-hour head start.

2. I'm talking about when I was running your bar

3. and I asked what the sales were from last winter,

4. - you couldn't tell me. - You don't need that.

5. That's personal, confidential business.

6. - Then again... - What underwear do you have? I don't need to know!

7. This year, 6,500 failing bars nationwide

8. will close their doors for good.

9. If things don't change soon,

10. The Dugout Sports Bar and Grill,

11. located in the heart of Wrigleyville in

12. Chicago, Illinois, will become just another statistic.

13. In July, 2011, after months of not receiving rent

14. landlord, Ed Cressy, was forced to evict the tenant

15. operating The Dugout and take it over.

16. If I would've given up my hand modeling career five years earlier,

17. I wouldn't have had to run a bar.

18. Ed: It's not my life's dream to own or run a bar.

19. I can think of 100 things I'd rather do than run this bar.

20. Unlike most bars, The Dugout experiences two seasons.

21. Cub season, we're packed door to door and everything's great.

22. The minute the last game of the season is over,

23. The Dugout becomes as empty as the seats of Wrigley Field.

24. Everyone quit after the season last year.

25. I was the only one left.

26. But I felt like I was his wife.

27. This is not my job.

28. I'm not here for Ed whatsoever.

29. I meet the most amazing people here.

30. That's why I work here.

31. Once the season ends,

32. cabin fever sets in

33. and tempers rise among staff and the owner.

34. Shut the up!

35. And let's not make your employees happy

36. 'cause that's not gonna bring customers in.

37. You literally want people to come in and run your bar

38. - so you don't have to do anything. - Absolutely.

39. That's not real! That's not a thing!

40. As strain within the workplace grows

41. Ed's lack of experience and desire

42. causes the bar to further deteriorate.

43. - Why the is Ed not down here? - I don't know.

44. Every time we need him, he's nowhere to be found.

45. I gotta open it up, close it, do this, do that,

46. do this, do this, do this, do that.

47. And all you gotta do— shh— "I'm a bartender."

48. As an attempt to draw in customers,

49. Ed creates random promotional products

50. and brash gimmicks.

51. Get him a Hot Pussy.

52. Ed has his signature shot that he created.

53. - Ed: Hot Pussy! - It's disgusting.

54. While his aimless efforts

55. to draw in customers fall short,

56. the bar has fallen into further disarray.

57. I wanted to fix the bar, once upon a time,

58. and I had a lot of ideas that I thought I could implement.

59. I want this bar to be what it is, but respected.

60. This bar is not respected.

61. Coming from a 22-year-old girl

62. who has barely been out of Illinois.

63. You have an option to hire a manager.

64. I'm doing damn fine!

65. If things don't change soon,

66. The Dugout may be marked as an overall loss

67. in what could be their final season.

68. This last off-season, we were probably 30,000 in debt

69. on the corporate credit card,

70. and lost 5,000 a month.

71. He has this awesome opportunity

72. to make this bar something amazing,

73. but he doesn't want it.

74. Ed: If they don't change,

75. I get another prick of a tenant,

76. and then I'm back to the same position.

77. With little time left to take home the win,

78. Ed Cressy has agreed to pull back the doors,

79. bust open the books, and make a call for help...

80. to "Bar Rescue."

81. So, welcome to Wrigleyville, guys.

82. This is the home of Wrigley Field.

83. There's 13 bars on this block.

84. This is all about the Cubs.

85. The Red Line is literally 300 feet

86. from the front door of this bar.

87. Drops off 3 million a year...

88. - Oh, my gosh. - ... to go to the ball game.

89. Lot of foot traffic.

90. For the bar, Jon brings in Phil Wills,

91. a master mixologist known for creating streamlined cocktail menus

92. that are guaranteed to get customers served

93. and out the door before the first pitch is thrown.

94. - And there it is, guys. There's Wrigley Field. - Phil: Wow. Boy, that's big.

95. And for the kitchen, Jon brings in Ryan Scott,

96. a master chef that is no stranger

97. to creating a cost-efficient, high-volume food program

98. guaranteed to put any failing kitchen back into the game.

99. And here we are, guys, The Dugout.

100. Look at the front of this place.

101. You see the t-shirt shop and the pizza place more than you see the bar.

102. Oh, yeah. It just kind of blends into everything.

103. Hire a manager or run the bar!

104. You're not running it!

105. If you want to make your bar right,

106. you have to make your bar right.

107. I don't need to know every aspect of everything because that's not—

108. You do if you want a business.

109. I work 15 hours here every day.

110. It's none of your business. I'm not even talking to you.

111. Well, that's a pleasant way to start the evening

112. now, isn't it?

113. Welcome to The Dugout.

114. Does it look like a sport's bar to you, Phil?

115. - No. - Absolutely not.

116. It literally looks like somebody's basement.

117. You know, and they just kind of threw it together

118. and invited some people in.

119. Look at the wires hanging.

120. - Ed, do you know what's happening with the computers? - No clue.

121. So there's Ed. He owns the building.

122. He had a tenant who leased the bar from him

123. and the guy didn't pay rent so he took the bar back.

124. - So now you have yourself a reluctant bar owner. - Phil: Mm.

125. So he's had it now for five years.

126. He's losing about $4 or $5,000 a month off-season,

127. making a couple of dollars during season.

128. - All in all, makes no money. - Ryan: Nothing.

129. We don't get a whole bunch of crap fixed

130. We're just rollin' with the punches, doing what we can.

131. So, there's Emily. She's a bartender.

132. We don't have glassware here.

133. That's Scarlett. She's a bartender.

134. Game crowds can get kind of rowdy

135. and we don't want glassware breaking.

136. And that there is Jess, another bartender.

137. Dalila was doing it. Might wanna check.

138. - Did you turn the fryers on? - Yes. Just one.

139. There's Dalila, who tonight is working as a shot girl,

140. but she's also a bartender.

141. I kind of want to see it. Now I kind of want to buy you one.

142. Are you cooking?

143. - Yeah, I can cook. - Okay.

144. I find it strange. Just a moment ago,

145. these two were screaming at each other.

146. I wonder why they run so hot and cold.

147. So, for recon, I've got locals.

148. Gordon Wittenmyer and Gordon's son.

149. Gordon is a sports' writer for the "Chicago Sun,"

150. so I thought he was the perfect candidate

151. Jon's spies enter to do r The Dugout, tonight.

152. a 1,200-square foot subterranean bar

153. with two nondescript entrances

154. located on the front and side of the building.

155. Inside, an L-shaped bar with full kitchen

156. has a 99-person occupancy.

157. Hello, can I get you guys something?

158. Can I get a Long Island, please?

159. Hey, Em, do you want to make him a Long Island 'cause you're the best?

160. Absolutely.

161. Anything for you.

162. You got, like, a shandy or anything?

163. Yeah.

164. What is that?

165. Does that say what I think it says?

166. What is that?

167. You wouldn't be talking about the Hot Pussy, would you?

168. Oh, Lord Almighty.

169. I've never had it, personally. I am allergic to it.

170. - Hot Pussy shot. - What the is that?

171. It is made of four different types of bourbon,

172. cinnamon, brown sugar, and habanero peppers.

173. - You do that stuff in a college bar... - Right.

174. with 21, 23-year-old customers.

175. You don't do it in a sport's bar

176. with a 40-year-old customer in the room.

177. Do you guys not have a burger or anything like that?

178. Only on game days.

179. Can I just get some mac and cheese bites with ranch, please?

180. - I'll try the dog, the Dugout Dog. - Okay.

181. He's touching raw product with his bare hands.

182. Look at the smoke coming out of the oil.

183. That's the food from the bottom of the fryer

184. burning and coming up.

185. Everything that's been in there,

186. you can taste in that macaroni now.

187. I don't even want to look at that.

188. Aw, man.

189. - Ryan: There are flies all over the place. - Aw, man.

190. Isn't it taking a while to get a hot dog and something you fry up?

191. They're not prepping anything ahead of time, is he?

192. No, this guy has no clue what he's doing.

193. So now he grabs the hot dog bun with his hand,

194. where the raw product was. No gloves, of course.

195. Oh, hands right into the pickle juice.

196. That whole thing is spoiled now, Jon.

197. Oh, man!

198. There is no way in hell, Jon,

199. anything can be served out of there.

200. Guys, here's what I want you to do.

201. Go in, check the bar.

202. See if they can make a decent frickin' drink.

203. Go in the kitchen and do not let him

204. send out any more food to any customers.

205. Tell you what, I'm gonna check the bar.

206. You go in the kitchen, dude, find out what the is going on.

207. - I got this. - Hi.

208. My name is Phil. I'm one of Jon's experts.

209. - Hi. - I'm Ryan. I'd shake your hands,

210. but I've watched how you cooked tonight,

211. so I don't want to do that, if you don't mind.

212. I'm one of Jon's experts.

213. We've been watching you from the SUV,

214. and I've gotta ask, would you eat out of this oil?

215. - Ed: Huh? - Ryan: You've gotta understand

216. that you literally have mold on the side—

217. you have disgusting grease that you're cooking food in.

218. I mean, are you pretty much just like,

219. don't give a level is, like, right here?

220. Yeah.

221. Okay.

222. Every time you clang that on top of that fryer,

223. that grease builds up on the back and then,

224. eventually, this place is gonna catch on fire.

225. I want to know what this damn Fish Bowl is that you guys are serving.

226. That is a big concoction of whatever someone would actually like.

227. So it's just kind of whatever, right?

228. Pretty much.

229. Can you do me a favor? Can you make that Long Island a Fish Bowl?

230. A Fish Bowl? Yes.

231. Look at this Fish Bowl. Looks like a bowl of piss.

232. Oh, my gosh, man.

233. What's your recipe for that?

234. Uh, the...

235. How much? How much?

236. Who's your manager?

237. We don't have one.

238. So what does Ed know about drinks?

239. He knows how to pour himself a beer.

240. - That's about it. - That's about it, right?

241. So what kind of training do you guys have?

242. Let me show you the chicken finger.

243. Let me show you the food that—

244. We wouldn't serve that, though.

245. You wouldn't serve this, but it's okay

246. to serve this barbeque sauce

247. that came from the most disgusting container

248. which has 19 days of, "Hi, my name is lazy and I can't clean this off."

249. Three hours of it.

250. Three hours, my ass.

251. Have you ever talked to a wall before?

252. Walk away! Don't eat that!

253. Ed had his back towards me the whole time.

254. I don't even think Ed can look over the pile of

255. that was on his shoulder to look at me

256. and to admit what he was doing wrong.

257. Mac and cheese bites. Enjoy.

258. There's Ed. You have this staff back here,

259. and I asked them what their recipes are for Long Island Iced Tea.

260. We have no consistency with this.

261. I made a Fish Bowl right here.

262. This isn't something that's gonna bring people into your bar.

263. But if I have five of my buddies sitting here, and we're ordering a Fish Bowl,

264. you want to have a nice romantic Fish Bowl with me?

265. - I don't drink. - Emily: That's a lie.

266. - Phil: What? - Emily: That's a lie.

267. The point here, you don't just put together

268. some stupid little Fish Bowl like that

269. and not even have a recipe for it.

270. You guys all work together

271. and you can't make a same drink standing side by side?

272. - It's not that simple. - Show me a recipe for it.

273. It's not that simple, Ed.

274. The smartest people have people in place

275. that know exactly what they need to be done.

276. In some sense.

277. This guy won't talk to his customers, he won't talk to Phil.

278. Won't talk to Ryan. Let's see if he talks to me.

279. Look at all these bars that are around you, upstairs.

280. they're doing a great job. They're packed.

281. You're making excuses for me right now.

282. Ed, tell me. how much money you losing each year?

283. Each off-season, probably 30 to 40 thousand.

284. 30 to 40 thousand. You think cleaning it might help a little?

285. Gets cleaned everyday.

286. Oh.

287. Look at all of these flies up along the railing.

288. Look at all of these flies everywhere.

289. Flies breed off of yeast. They breed off of filth.

290. They build nests and they grow out of your drains.

291. How about the fact that he's in the kitchen

292. cooking food, never washing his hands?

293. So he touches raw chicken, then he touches the handle of the refrigerator,

294. then he takes the hot dog bun with your raw chicken on it.

295. When you hear that, do you want to come back here?

296. No, I ain't coming back here.

297. - You wanna drink that right now? - I'm done with it.

298. Does anybody want to drink this? Of course not!

299. Anybody want to drink this? Of course not!

300. Does anybody want to drink this?

301. - No! - Of course not!

302. Anybody want to drink this? Of course not!

303. - Who wants to eat this? - Not me.

304. Do you want to eat it, Ed?

305. Sure.

306. Sure, you'll eat it. Your hands are all over it anyway.

307. Ryan, throw out the food in that kitchen.

308. - Shut it down. - No problem, Jon.

309. Nobody eats anything in this place.

310. Look at this place.

311. Is your house a hole?

312. Not at all.

313. This bar is shameful.

314. The greatest ball park in the world is across ythe street from here.

315. This should be a place of respect.

316. Is this the pride of Chicago?

317. No!

318. I am gonna make you responsible,

319. no matter how embarrassing it is.

320. What bull this is. Let's get out of here, guys.

321. Good job on the Chicago pride, Ed.

322. I care about the bar.

323. I'm glad someone's throwing it in Ed's face

324. because he needs to hear it

325. because he's heard it from everyone else

326. - The food's awesome. - No, it's not awesome.

327. He threw out completely good food.

328. What, did he graduate Ronald McDonald's

329. cooking school or something?

330. It's a kitchen. It's got grease.

331. Perfectly good mushrooms.

332. Oh, he better not have thrown out my freakin' lobster dip.

333. Perfectly good food they threw out, man.

334. - Jon: Hello. - Women: Hello.

335. Let me get those out of your way.

336. - Jon: So I see we're not alone. - Yeah, we're not.

337. How long have you had flies, Ed?

338. Off and on.

339. All it takes is one night.

340. Don't clean up the bar the proper way,

341. the next day, you pay for it.

342. Who's fault is that?

343. The bartenders' for not doing it.

344. - Uh... - So it's their fault.

345. Isn't it yours, as the owner? It's your bar.

346. I guess everybody's.

347. Okay.

348. You didn't see what happened here last night.

349. - What's your name? - Mike.

350. - And what do you do here? - Cook, on and off.

351. - Eddie's my uncle. - Ah.

352. Yeah.

353. - You own this building, right? - Yep.

354. - How long? - Mm, 17 years.

355. I don't have any formal bartending experience.

356. The bar wasn't here when I bought the building.

357. I got drinking experience.

358. So you turned it into a bar, or did a tenant?

359. Uh, a tenant came in to do the buildout.

360. Were you getting paid rent along the way?

361. He would always fall behind in the off-season,

362. saying, "Oh, I promise to start making payments starting opening day."

363. My background is dealing with numbers, not people.

364. Cub season came around, I went to start collecting rent again,

365. and they're like, "We're not gonna give you a dime."

366. What's the problem? People.

367. Yep. So yoHe left the place and ttotally distressed.

368. Wow. So how long ago was that?

369. About five years ago.

370. This is a really unique situation.

371. I have a landlord who never intended

372. to operate this bar and take on the weight.

373. But this could be a goldmine for Ed.

374. I just hope he sees it before I leave here.

375. If I look at this immediate area,

376. the median household income is $78,000 per household.

377. So they actually make some money in this neighborhood.

378. How much money are you losing now, off-season, Ed?

379. 30 to 40 thousand.

380. At the end of the year, you're not making anything.

381. What are you doing about it?

382. I'm the behind-the-scenes guy.

383. I crunch the numbers. I do the shopping. I buy the stuff.

384. Do you have any energy?

385. I'm losing it quickly.

386. Why?

387. 'Cause even when I'm at home, I'm here working.

388. What do you do for the bar?

389. Keep the doors open so you can make 20% of tipping

390. - while I make less. - While you are here, what do you do to help the bar?

391. - I scrub these floors. - You've never scrubbed the floors.

392. You are so full of.

393. Last night, they were out here

394. and you were just disconnected from it all.

395. When it comes to the business, he's selfish as.

396. So he'll put as little as he can into something...

397. Because he doesn't want to work.

398. It's 'cause he doesn't care about it.

399. Ed: I don't want to be behind the bar.

400. That's why I hired the bartenders.

401. Why are we gonna do this if it's not appreciated?

402. I haven't heard one positive thing.

403. How do you stay here, guys?

404. Bartending's fun. We get to talk to people.

405. But then you have an owner in here who you know for a fact

406. just doesn't give a.

407. I was here like 75 hours a week last season.

408. At one point, were you gonna manage it?

409. - I've tried. - Everybody thinks they've got the solution.

410. I was bartending, doing manager work,

411. and he told me, "Prove your point and we'll talk about salary."

412. Tried to prove my point for about a year.

413. Apparently, it wasn't good enough.

414. So what happens with me here?

415. It doesn't matter what you build us,

416. nothing's gonna be kept up with.

417. The minute you leave, everything's gonna go back to the way it was.

418. We'll just have a new bar.

419. Why would I do it for him?

420. Should I do this, Dalila?

421. I think you should do it.

422. I think if we all work together,

423. we can make the bar better.

424. Would you stay here if I did this.

425. You'd have to change— it's not the bar setup. It's him.

426. So I guess everything I did was completely wrong.

427. I said it a hundred times, "I need help.

428. I don't have the experience of running a bar."

429. So you know there's people in life who are enthusiastic.

430. So, let me ask you a question. 365 days a year, right?

431. Does he ever walk through this door...

432. - Smiling? No. - Yes.

433. He's ridiculous.

434. As long as Ed doesn't smile, your customers won't smile.

435. Your very personality will destroy it.

436. - He's not a bad person. - But he's the worst manager I've ever had in my life.

437. You have no clue.

438. You see 22 seconds ahead and I see 22 years ahead.

439. You're not gonna sit here and manage us,

440. find someone who needs to do it.

441. You don't give a.

442. 'Cause you've been here for two years.

443. I've been here for 15

444. watching people run this bar.

445. Every person in this building,

446. including your employees, are an inconvenience to you.

447. And it shows!

448. What's the problem?

449. Smilin' Ed is the problem.

450. Dude, does this guy have any emotion at all?

451. Anything that gets a reaction out of you, I'm all for.

452. You, my friend, come off like an ass.

453. The issue is you, Ed.

454. The excuses don't work, the bull doesn't work.

455. I will never respect you if you don't change.

456. So if I don't want to do this for you,

457. the only reason why I would do it... is for them.

458. How do you feel about that?

459. - Not happy. - Good.

460. 'Cause I'm not happy either.

461. Let me bring my experts in, guys.

462. This is Phil Wills, the best mixologist in the country.

463. Ryan Scott. Ryan is an expert at small kitchens.

464. Innovative bar foods.

465. I'm not committing to remodeling this bar, guys.

466. I'm committing to getting through tonight

467. and then we will all talk tomorrow and see where we go from there.

468. So let's go to work.

469. Because this kitchen and bar was such a nightmare last night,

470. I asked my experts to do a complete walkthrough

471. to check the entire place to make sure it's ready for training.

472. - So you guys cleaned the bar last night. - Yeah.

473. Last night, that bar was a disgusting, filthy mess.

474. But they did do the best that they possibly could.

475. Now, there's something behind the bar in a jug, Hot Pussy shot.

476. What if I took you out on a date

477. and I brought you here and I said,

478. "Let's have one of these"?

479. Does it make you guys feel good to be serving this?

480. No, and Ed doesn't think we're right

481. to be offended by it 'cause it's a bar.

482. Well, as long as I'm here, this is not gonna hang out.

483. You only get once chance to make a first impression, right?

484. And his standards aren't high.

485. You do whatever you can to make things work.

486. - Yes. - Okay.

487. What's going on?

488. Got it clean last night or no?

489. No.

490. - So who cleaned it? - Probably nobody.

491. Last night, I gave very, very basic instructions.

492. It was, one, to clean,

493. two, to clean, and, three, to clean.

494. And one, two, and three did not happen at all

495. when I walked in this morning.

496. What'd you do with all the food last night I threw away?

497. Ed: I put it back in the freezer so it wouldn't go bad

498. and I'll take it home.

499. I'm completely baffled by the fact

500. that you don't give two.

501. Do you even know how to change a fryer?

502. Do I need to show you that?

503. I'm literally talking to a blank wall.

504. I want this whole place cleaned.

505. Good luck.

506. Ed's my uncle. He called me in,

507. said he needed help with this.

508. You gotta get it high enough up.

509. You see how easy that stuff scrapes off now?

510. Yep.

511. He did not explain what I was getting into.

512. Water started boiling over.

513. I have no idea how to change the temperature.

514. Or it if should be lowered.

515. Well, you definitely lower it.

516. Okay, a lot of it spilled over.

517. You have to clean it up.

518. Last night, we had a big issue on consistency with drinks.

519. And that's what I'm trying to get Ed to understand.

520. What do you need to do as an owner for your staff?

521. Train your bartenders, but you don't know Uh, thow to bartend. ers.

522. That's the problem we've been having.

523. They don't have somebody leading them?

524. You have to have recipes that are there for your bar staff.

525. - Emily, how long you been bartending? - Two years.

526. - And you've bartended? - Corporate bars.

527. Did you guys have recipes?

528. We had a book of recipes.

529. So you had standard operating procedures.

530. Absolutely.

531. Today, I'm gonna quiz on basic classic cocktails

532. to see if they know the right procedure

533. to create these drinks.

534. You have three ways to make a cocktail—

535. a stir, a build, and a shake.

536. What's the procedure to make a Cape Cod?

537. Cape Cod, very simple. What goes in it?

538. I have no— I've never even heard of it.

539. - Vodka cranberry.

540. Jeez, guys. It is a build.

541. Give you an easy one. Rum and Coke.

542. Build, build, build, build, stir.

543. Stir, no.

544. Build. Boom, boom. That simple.

545. And the ingredients just go right into the glass

546. and just building it and all the ingredients

547. that it comes through, okay?

548. I never really heard, like, those terms.

549. I was like, "Stir? Like, do you just stir it or..."

550. I feel like I have a long way to go,

551. but I'll get there eventually.

552. You guys ready to see these drinks?

553. - Yes. - Phil: All right.

554. We're right next to Wrigley Field

555. so we can't have these drinks that take a lot of ingredients.

556. They have to be quick, because the quicker

557. those drinks go out, the more revenue comes in.

558. And also for training today, we'll be using plastic cups

559. due to the city ordinance regarding safety during Cubs' season.

560. In case they drop, you guys aren't picking up broken glass.

561. So the first one I want to start off with

562. is called a Whiskey Ginger.

563. One and a half ounce of bourbon.

564. One and half ounce each of soda and ginger ale.

565. And your garnish is gonna be a lemon.

566. There you have it, guys. Whiskey Ginger.

567. What do you guys think about it?

568. Good. Simple, they're fast. We could do it.

569. Ed, I want you to come back here for a second.

570. I'm gonna get you making a drink.

571. Ed: I don't want to be behind a bar,

572. I don't want to be in a kitchen.

573. My job should be up in the front of the house, promoting the bar.

574. We're gonna do a Whiskey Ginger.

575. I didn't take notes.

576. We're gonna be using our bourbon.

577. Okay, what's your count to do a one-and-a-half ounce?

578. - Four count? - Six.

579. Six count. For every quarter ounce is one second.

580. What else are we missing out of there?

581. Uh...

582. Soda and ginger ale.

583. There you go. Good.

584. Ed: I've learned a lot.

585. It's amazing how much thought

586. can go into pouring three ingredients into a glass.

587. Tonight during the stress test,

588. nothing goes out of this bar that's not great.

589. But we're gonna have to get this bar set up

590. so you guys ready?

591. - Are you guys ready? - Women: Yes!

592. Ready.

593. What's Chicago all about?

594. Chicago style hot dogs.

595. This is all about staying true.

596. The kitchen's absolutely disgusting,

597. but we finally got to a point where I can do training today

598. and keep things quick and easy for someone like Ed.

599. we're going with a local favorite.

600. We're gonna serve a Chicago Dog the right way

601. to where you would want to come in 'cause you know at the stadium

602. you're gonna pay triple the amount

603. or come over here and put money in our pocket.

604. I'm always interested in learning something new.

605. I'm excited to work with the chef

606. and, honestly, I don't think I'm gonna be stressed out,

607. We take our buns, we steam them. ho knows?

608. Then you're gonna take your all beef hot dog,

609. you pop them inside of your steamer,

610. these are things you can walk out and actually talk

611. to people in your dining room.

612. And if you actually smile, they'll be amazing.

613. This is kind of tough, when I guy who you've never met

614. is calling you a bunch of names

615. Came here to work together, but when I come in

616. and you have your head down and you're mad,

617. I don't know what I'm supposed to do.

618. I do need help managing a bar and a kitchen.

619. Good, so let's work on that. Let's stop the bull.

620. I don't think I've ever been a very good back kitchen guy.

621. That's not where I need to be.

622. That's like pulling Michael Jordon out of the fourth quarter

623. to have him serve Gatorade

624. to his teammates on the bench.

625. I am absolutely Michael Jordan.

626. I am the glue that holds the book together.

627. We're gonna put our tomatoes on one side.

628. Put a pickle on one side.

629. You take a couple of the sport peppers...

630. put the diced onions on top,

631. little bit of the celery salt,

632. - mustard and then— - Ed: Bright green relish.

633. What do you think?

634. Tell you the truth,

635. my mom would feed it to me as a kid.

636. Wasn't impressed with it back then, not a fan.

637. It's one thing what you like, but we have to remember

638. what your customers like. It's about understanding your demographic.

639. This is product that you can do in seconds with simple food cost

640. and you can get people in the door here,

641. the more they eat, the more they drink.

642. What happens when you drink more?

643. Make more money.

644. You're a Chicago boy, you tell me if we won or not.

645. It's good.

646. So, I've got about 200 people standing out there,

647. and I want you to greet every guest who walks in this bar.

648. You're to smile in every face.

649. The minute one guest walks in this bar

650. and you don't smile,

651. I will shut this the down.

652. So smile at your people and then I'll save your ass.

653. - Okay, guys, let's go to work. - That's Jon.

654. Asked him for his help.

655. I didn't ask him to come belittle me.

656. Can you make one more?

657. Call me names, whatever.

658. Guess he's just about as negative as I am.

659. Hey, what—

660. Yeah.

661. Do you think that this is a joke?

662. Not at all.

663. Right before we bring in 200 people to this bar,

664. you're sittin' there drinking.

665. Take this serious, man!

666. I'll tell you what, I've been with Jon before,

667. where we haven't remodeled bars.

668. and if you don't prove yourself tonight,

669. that could happen.

670. I've been with Jon before, where we haven't remodeled bars.

671. and if you don't prove yourself tonight,

672. that could happen.

673. God dang it.

674. Shake it off, ladies.

675. Don't bring his stress into our stress

676. I'd like to welcome you all to the world famous Dugout.

677. Let's go inside and have a good time.

678. Hey, thank you so much for coming out tonight.

679. - Hey, guys. - Nice to meet ya.

680. Eddie, I'm the owner of this place.

681. We have a few new cocktails that we're rolling out.

682. - I will try the Pomegranate Lemonade. - Absolutely.

683. Go, go, go, go, go, go, go, go.

684. Use both hands. You have all those bottles,

685. you have all these hands, all right?

686. How are you, guys, doing?

687. This is all for table six, yeah?

688. This is coming up right behind you with this.

689. Two orders of two hot dogs.

690. Here you go. Got a ticket.

691. Two hot dogs, rock and roll.

692. You're gonna put them all in there,

693. you're gonna garnish them all at once, boom.

694. Tomatoes all at once. Pickles all at once.

695. Here you go. Runner, please, runner.

696. Ed, runners.

697. Who's hungry? Ed, the next ten people you see are on me, Ed.

698. You're supposed to smile, I'm buying.

699. - What about you? - Hot dogs.

700. Nine hot dogs.

701. Mike, we've got nine orders of hot dogs,

702. that's 18 hot dogs total.

703. We're working on them.

704. Do you know where they go, Ed?

705. They were all at the bar.

706. So when you go out there with this food,

707. I'm gonna say I ordered it

708. and the wrong guy'That's a good gonna get it, rightpossibility.

709. This is what I mean, Ed.

710. You're physically here, but you are not managing.

711. - Do you understand that? - I don't think they gonna lie about a hot dog.

712. Here, first one up.

713. Emily, you've got two hot dogs.

714. I got one hot dog for that table back there.

715. Wait, no. Wait, no.

716. Uh, you ordered a hot dog, right?

717. Yeah, yeah.

718. - Who needs a drink? - Whiskey Ginger.

719. Whiskey Ginger. Anyone, Whiskey Gingers?

720. Let's go, let's go, let's go.

721. More, more, more, more, more, more.

722. Yeah.

723. We're getting people served here.

724. Whoo, I made a mistake.

725. I'm gonna dump that out because it's not consistent anymore.

726. Phil, how are they doing?

727. We've got Emily, who's a rock star over here.

728. Jess, actually, is impressing me, right now.

729. She's making multiple drinks.

730. So she's one step ahead of the game.

731. Way to go. Has Ed been helping out at all?

732. He needs to be directed and that's the thing.

733. - He doesn't know what the to do. - Jon: He's lost.

734. He's totally lost. He's kind of roaming around.

735. Oh, okay. Oh, okay.

736. Those first two tickets came out,

737. I gave those hot dogs to the other people.

738. Can you smile?

739. - Am I not always smiling? - No!

740. See any difference in him?

741. I've seen him, actually, talk to somebody,

742. just 'cause someone's forced him to, though?

743. - Same Ed. T- Same Ed.?

744. Okay, Ed all this up.

745. He gave the ones that came out before that

746. to the people who those were for.

747. YThere's a ticket number on it. orThat's the nine and the one.

748. This is exhausting. We're cranking out dishes.

749. Problem is, food goes to the window and then that was where it stopped.

750. Ed couldn't figure out where the hell the food's supposed to go.

751. Have you not seen Ed smile yet?

752. No.

753. So nobody has seen Ed smile?

754. Oh.

755. I had one purpose tonight.

756. I wanted to know if Ed could actually frickin' smile.

757. So the man had a packed bar, right?

758. Yeah.

759. Great customers, right?

760. Yeah.

761. Makin' money, right?

762. But did Smilin' Ed, smile?

763. No.

764. Ed is a bummer.

765. And that's why this bar fails.

766. You've owned this bar for five years.

767. and you can't even deliver food to a table properly.

768. I've seen what I need to see, guys.

769. Let's shut this bar down.

770. Why don't you guys come back Sunday night?

771. I'll show you what a real bar looks like, okay?

772. Very intense guy.

773. Good night, everybody.

774. I'm just hoping there's an end to it.

775. It's fake.

776. Who's got a joke? Somebody tell me a joke.

777. I save my smiles for special occasions.

778. When it's busy and I'm moving,

779. I don't have the time to think about it.

780. Gotta make the time.

781. It's your bar.

782. - Hi. - Good morning..

783. - How we doing? - Good.

784. Last night, the staff did a great job.

785. I mean, they tried their hardest.

786. The drinks were made to be efficient,

787. but to be put out over the bar, very, very fast.

788. There's not a lot of work I need to do with the staff

789. but I do need to introduce some new cocktails

790. to round out this cocktail menu.

791. Ed, how you feeling?

792. Fine.

793. - Yeah? - Yep.

794. So we know we're right next to Wrigley Field. These people love to drink.

795. but you don't wanna be like just like every single other bar.

796. You guys want to have something a little bit different.

797. So we're gonna create a nice punch for you guys.

798. It's gonna sit oNot gonna say, "Hot Pussy" ron top or anything like that.

799. Why do you have to mix it up in advance?

800. - Why can't you just make it as a drink? - You absolutely can.

801. But on game days you have over 40,000 people going in that stadium.

802. You want something that's going to alleviate the pressure off the bar.

803. - I'd be dumping that out every other day. - We're gonna like it.

804. They're gonna be happy, they're gonna buy it.

805. We'll sell it.

806. You'd sell that, but you never sold the Hot Pussy.

807. You only bad-mouthed it.

808. That's because it's disgusting, Ed.

809. That's your opinion.

810. You don't get to make the rules,

811. just because you own a building.

812. How much do I have to sacrifice

813. when they can't even push a Hot Pussy shot?

814. I could sell Hot Pussy all day long.

815. The people are gonna walk in the bar

816. and they want a shot and a beer.

817. Keep it simple.

818. Your bartenders are sitting here

819. and they're telling you right now

820. that they would love to sell this

821. and they didn't like the Hot Pussy shot.

822. We're trying to make you successful,

823. and you're not gonna be successful

824. if you don't ever listen.

825. He doesn't deserve any of this.

826. He's gonna get all of it and it's all gonna go back to exactly how it was.

827. No! I can tell you that right now.

828. We make a batch of punch, he's gonna leave it for a

829. month until someone gets sick and we serve it.

830. - Please. - damn.

831. That's a very good possibility I might rip out everything they put in.

832. So why the hell are we here then if you don't need us.

833. I'm pretty much done with it.

834. You're probably the most knuckleheaded owner I've ever dealt with.

835. You're saying that, "Huh. If I don't like it, I'm just gonna throw it all out."

836. I know what works. Jon knows what works.

837. Do you not understand that?

838. And I'm done.

839. Good luck, girls.

840. How are we doing?

841. These girls are amazing.

842. The problem is we can't get through to Ed.

843. Ed, come on over.

844. Pretty much talked out at the moment.

845. I've never worked with an owner like Ed.

846. If he doesn't embrace his own future, he's not gonna have one.

847. I've been trying to see if you'd stick up for them.

848. Stick up for yourself. Stick up for something.

849. At what cost?

850. We all did this for you too, Ed.

851. They believe in your business more than you do.

852. - You don't care about people. - No.

853. I can't take this anymore.

854. - You're done? - Totally bull.

855. I thought, yesterday, we were getting somewhere.

856. But Ed told Phil, he would take everything down.

857. I don't wanna go through this again, so I quit.

858. Jon, you're probably the best at what you do...

859. but if I don't have my say... right or wrong.

860. When this bar is finished, my name is on it.

861. This is not a collaboration.

862. - That's all they want. - Jon: You see, I create

863. an economic model that makes sense.

864. I start understanding what my revenues are going to be on a weekly basis,

865. and I'm back into it 28% labor costs,

866. a 20% beverage cost and a 30% food cost

867. and I engineer the business to achieve those objectives.

868. You don't pick out of the sky.

869. That's why you're failing.

870. Point taken.

871. You guys don't need me.

872. You wanna just walk away?

873. Done.

874. I'm sorry, Jon, but we don't see things eye-to-eye.

875. All the best intentions laid to,

876. but of course it's my fault.

877. Okay, I take my responsibilities really seriously.

878. The community knows we're here.

879. If it wasn't for my reputation in the city of Chicago,

880. and that this is important to you guys, I would not do this.

881. But I will finish it.

882. And this is gonna get a new bar.

883. I'm gonna have you guys come see the bar that I built

884. and then afterwards, if you guys wanna just walk away,

885. so be it. I suggest you guys look for another job.

886. Don't let this new bar make you stay with an.

887. If you choose to land here, understand, a nice new bar

888. could be successful, okay. So I wanna empower you.

889. - Thank you. - Thanks, Jon.

890. - Hello. - Hi, Jon.

891. Ed is one of the most negative people I have ever met.

892. But I've remodeled his bar

893. because I want the staff to see what a real bar looks like.

894. Now, after they see it, it's time for them to decide,

895. what's best for them to do.

896. Do you see Ed here?

897. I didn't invite him.

898. I did everything I could think of

899. to get this guy to turn around

900. because I believed in you.

901. I had a responsibility to finish this bar.

902. So I did.

903. And I'm gonna walk away from it now.

904. Because Ed will suck the life out of anything, won't he?

905. It's gonna be the same old bar.

906. It's just gonna look a little different.

907. I have rent due, Thel have to work some shifts.

908. I wish I could somehow make you less upset.

909. I'm not dumb enough...

910. to not appreciate your help.

911. You guys have a decision to make.

912. I will help you no matter what you choose to do, okay?

913. Okay.

914. Do what you think it's right for you.

915. All right, on the count of three.

916. Turn around, one, two, three.

917. Shut up!

918. This is cool!

919. Aw, that looks good right there.

920. I like this.

921. It's a lot more sleek, it's a lot more clean.

922. It's unfortunate that Ed's getting it, but it's awesome.

923. Everything is a sports bar here.

924. This a sports press bar.

925. The early days of the press, they had cables and phones

926. and they called the press desk.

927. I wanted to bring the feeling of an old historic

928. Wrigley Field press box.

929. So even though Ed won't come through for you in the end,

930. you guys are more empowered to come through for yourselves now.

931. Thank you.

932. Jon, my god! How are you?

933. You're drunk, aren't you?

934. No, not at all.

935. I can tell by the way he's acting.

936. I can smell it from here.

937. My issue is, I can't endorse you.

938. You will suck the life out of everything.

939. Okay.

940. I wanted to acknowledge I'm a smart businessman.

941. I wanted to know how to run 36 bars

942. from a ship in Costa Rica or something.

943. There's your bar. Run it, take the signs down,

944. change your name, do whatever you want.

945. I'm leaving.

946. Tell him what you wanna do, guys.

947. - It's your moment. - I quit.

948. Good luck.

949. Good, see you later.

950. You? You're gone too?

951. So we don't have a grand opening?

952. You do.

953. Where's Dalila? Where's Dalila?

954. She's not here.

955. What about you, Jess?

956. Oh, I plan on moving on.

957. Where's my crew? Are you guys coming into The Dugout?

958. Free admission, buy you drinks all night long.

959. Let's go.

960. God, don't give any money to that man.

961. I'm not a donkey to smile for a carrot.

962. He smells like a distillery.

963. I love the vines. Man, Jon, good job with the vine.

964. The bar looks awesome.

965. A beautiful make-over that you could get from a

966. interior designer.

967. I don't quit jobs. I can't afford to.

968. But I'm not gonna go work for someone who's that drunk.

969. Ed: What do I wanna say to Jon?

970. He can go himself.

971. Felt like I was jumping through hoops like a pony in a dog show.

972. And he poisoned my staff against me.

973. So be it for Smilin' Ed.

974. I tried everything I could with Ed.

975. Fact of the matter is every failing bar has a failing owner.

976. I can't help someone who won't help themselves.

977. Tables look nice, bar stools look nice.

978. Take me out the ball game, that looks cool.

979. Jon, I love you and I wanted to work with you, man.

980. Just can't see eye-to-eye.

981. Hence Tom Cruise, "A Few Good Men."

982. Couldn't work with Jack Nicholson.

983. Open those doors, man.