Bar Rescue 5x5

1. If you don't work here and we're not,

2. you gotta leave.

3. They don't come in anymore. They don't like this bar.

4. This year, 6,500 failing bars nationwide

5. will close their doors for good.

6. If things don't change soon,

7. Y Not Sports Pub and Grub in Everett, Washington

8. will become just another statistic.

9. In 2013, popular local sports bar,

10. Y Not Sports Pub and Grub went on the market

11. and was purchased by longtime couple

12. Yvette Otto and Jon Ellis.

13. I started as a cocktail waitress

14. and I just kind of worked my way up.

15. I've been in the bar business like 17 years.

16. And I wanted to work for myself.

17. I got into this business with my girlfriend Yvette.

18. I've owned two coffee stands.

19. It was a very fun environment

20. And then I decided to give all that up.

21. And get into the bar business.

22. It's been, it's been quite a ride.

23. At first, running the bar was all fun and games.

24. Some of that fun stuff that we do around here is goldfish racing.

25. Squirt!

26. Go! Squirt, squirt.

27. It's just something you have to experience

28. to really understand what goldfish racing's all about.

29. - Yeah! - Well played!

30. But they soon learned that the bar business

31. was more expensive and more stressful

32. than they could ever imagine.

33. We were making plans of going on vacations

34. and this bar carrying us.

35. And the exact opposite happened.

36. They had built the Xfinity Arena,

37. it's right across the street from our bar.

38. When they have events we get pretty busy.

39. We thought it was perfect.

40. But the game starts we're just completely dead. I don't make money.

41. I only make it for two and a half hours.

42. And then all of a sudden, bad employees,

43. and the stealing, drinks not being rang in,

44. over pouring, never showing up on time,

45. Drinking on the job a lot.

46. And we let it escalate.

47. Trying to control brazen bartenders,

48. Brandon, Jessica and Alana has become a full time job.

49. If we have one more server that you guys bullied out of here,

50. that we wouldn't make more money.

51. No stranger to conflict behind the bar,

52. Yvette also has to deal with an inconsistent and failing kitchen.

53. - Yvette: That's ranch. - Ranch?

54. We have Gerald, he's our cook.

55. Gerald, that was supposed to be blue cheese, hon.

56. He says, "I'm the chef and this is my kitchen."

57. It's not his kitchen, it's Yvette's kitchen.

58. When I say I want it to be like this,

59. then you should respect me.

60. No croutons, no tomatoes. Thank you.

61. If somebody rings it in right,

62. it's very easy to do.

63. This wasn't rung in correctly.

64. Unable to control their disrespectful staff

65. and facing financial collapse,

66. Jon and Yvette have reached their breaking point.

67. We've got a net loss of a little over 155,000.

68. So we've got a lot at stake.

69. It could be my house.

70. And Yvette knows we stand to lose everything.

71. She will not even want to get out of bed at times.

72. I'm not even happy. I can't this anymore.

73. If we don't get help, I don't know how we're going

74. to make up the next couple of months.

75. So in order to keep their struggling business afloat,

76. and reclaim their life savings,

77. Yvette and Jon have agreed to pull back the doors,

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

79. to "Bar Rescue."

80. Please call me, please call me, please call me.

81. I'm about 27 miles north of Seattle, Washington in Everett.

82. There it is, guys.

83. Y Not Sports Pub and Grub.

84. You know, years ago we did another Y Not bar.

85. There it is, Y-Not 3.

86. What's "Y-Not" stand for?

87. It's my dad's name backwards.

88. - Taffer: Tony. - Tony.

89. Okay, racers,

90. if you signed up for fish racing,

91. please come down and pick out your fish.

92. This is a joke, this isn't for real right now.

93. We're in "The Twilight Zone." I don't know where we are.

94. For this rescue I have a great chef,

95. Sean Olnowich with me.

96. And to help me in the bar, Phil Wills,

97. one of my favorite mixologists.

98. With over 15 years experience as a master bartender

99. Phil Wills is a seasoned pro.

100. His mastery of creating cocktails

101. will allow him to design a program

102. that will turn this stale bar

103. into a refreshing destination.

104. - Make up a funny fish name. - Okay.

105. You have to look away, no?

106. - I can't - At this point it's brutal.

107. Sean Olnowich is an award winning chef

108. who has created menus for over 50 restaurants.

109. His ability to craft diverse dishes for low cost

110. makes him the perfect fit

111. to whip this kitchen into shape.

112. I do not want anyone

113. to try to influence your fish with alcohol.

114. It does not work.

115. - This is what they're known for. - Yes.

116. It's a goldfish and a gutter.

117. You guys wanna come down here,

118. grab your fish and name it and stuff?

119. So there's Yvette, She's the owner.

120. Yvette is in debt about $155,000.

121. Wow.

122. And she's been losing roughly $2-3,000 a month

123. since she bought it.

124. And she's gonna be out of money in the next month or so.

125. So she's pretty much done.

126. - All right, we're ready to go. - Okay.

127. There's her boyfriend, Jon.

128. Jon helps and he's sort of a handyman.

129. And he works full time in a normal job

130. to fund this place every month.

131. - To throw his money away. - Right.

132. The object is to encourage your fish

133. to go from the starting point,

134. all the way across the finish line.

135. - Female patron: You are nuts. - These fish are trained racers.

136. There's Brandon. He's one of your bartenders, Phil.

137. These are trained racing goldfish.

138. Lane number one, we have Trippy Fish.

139. Lane number two, we have Sweet.

140. - Go! - Squirt.

141. Or blow.

142. Okay, we gotta go that way. Finish line's that away, that way.

143. Have you noticed, nobody cares.

144. Nobody's even looking.

145. Here we go, we've got an early leader.

146. You got it, come on.

147. Oh, this is a good race.

148. Keep going, keep going, here we go.

149. - The winner! - Yvette: Winner!

150. - Sean: Jesus...

151. Yeah! Give me five, buddy.

152. - Yeah. - This is a joke.

153. On your mark, get set, go.

154. They're losing $3,000 a month

155. and that's what he's putting his time into.

156. That's mind blowing.

157. Want another beer, honey? Another? Okay, for sure.

158. - There's Jessica. - Okay.

159. She's another one of your bartenders.

160. Grazie, grazie.

161. Okay. Why?

162. This is absolutely ridiculous.

163. They're really doing something

164. that a certain percentage of the population

165. would find distasteful.

166. - I'm not comfortable with it. - Right.

167. It's hard to watch a fish race at this point.

168. Every financial instinct I have in me tells me

169. this is not a good thing to do in a market place.

170. I would consider the Seattle market area

171. - to be a progressive food and beverage area. - Absolutely.

172. With a pretty heavy Asian influence.

173. But this bar has done nothing to appeal to that demographic.

174. There's nothing.

175. The corner where this bar sits

176. gets about 22,000 cars a day.

177. Right over there is the Xfinity Arena, 10,000 seats.

178. Think about that.

179. You can do pre-event business.

180. - And post event. - And— You bet.

181. The trick to them then doing

182. preconcert business is what?

183. - Speed. - Speed and efficiency.

184. - Yep. - So I got the ultimate test for them tonight.

185. I have ten friends coming in.

186. And I have instructed them

187. to come in, order food and drinks

188. and if they don't have all their food in a half hour,

189. that they have to go to the show,

190. - they have to get up and leave. - You have to go, yeah.

191. So let's see what happens.

192. The ten person recon group

193. enters the Y Not Sports Pub and Grub.

194. Despite holding nearly 100 people,

195. the bar is failing to rotate customers

196. and is struggling to break even.

197. Here they go, ten top table.

198. - me.

199. Phil, that, that could be a 50, 60 dollar tip

200. - in that table. - Phil: Easy.

201. Did you see that?

202. And there's Alana.

203. She's a bartender and a cook.

204. - She's a little scary. - Phil: Yeah.

205. Which makes me think she's probably half a cook and half a bartender.

206. - Does neither well. - Right.

207. - Right, - Right.

208. So we're five minutes in, they haven't ordered yet.

209. But the goldfish are taken care of.

210. They haven't missed a beat on the races.

211. - What are we thinking? - Can we get some Irish green tea shots?

212. B, I need ten Irish green tea shots.

213. Jesus Christ.

214. Okay, so they just bought ten shots, great table already.

215. - Jessica: Shot, shot, shot.

216. So they've now been inside for about 11 minutes.

217. They didn't order food.

218. Guys, a group of customers like our recon

219. are exactly who Yvette should be catering to.

220. But no one's doing their job.

221. Next fish.

222. And Yvette is nowhere to be found.

223. Unbelievable, she's smoking.

224. We want to do appetizers, we want to do short rib nachos.

225. What side do you want with that?

226. In a bar like this, Chef, what would you say

227. your absolute high end ticket time would be?

228. - 12 minutes. - Okay. I'm with ya.

229. Okay, so here we go.

230. I got one, two, three, four, five tots.

231. - There's Gerald, he's your cook, Sean. - Okay.

232. - Oh, okay. - Raw chicken with no gloves.

233. Oh. Don't turn them anymore after, after they sit.

234. Come on, Alana. I thought you know how to make those.

235. That was the waitress who jumps back as a cook part time?

236. - That's the bartender... - Bartender who jumps back as a cook.

237. Strange system.

238. So they've now been in this bar for 25 minutes.

239. And they just started making their food.

240. I need ten shots of well tequila.

241. Give me a minute.

242. This is the wrong plate. This isn't a nacho plate.

243. So now at this point in time

244. - this is failure mode, right? - Right.

245. - You got tots in for it? Is that what these are? - Yes.

246. The gentlemen running the races jumped in the line as well.

247. - Alana: Jon, is the goldfish racing over? - No, very last bracket.

248. Last bracket, he's talking about the fish race.

249. Who cares about the fish?

250. - Why all the green onion? - I thought you—

251. That's a garnish. That's wrong.

252. Okay. This wait's been over a half hour.

253. The waiters start taking out, Jon.

254. Yep, take out.

255. Excuse me, hot food.

256. Hi, guys, what's up?

257. Woman from recon group: Sorry, we have to catch our show.

258. - Alana: You do? - Oh, yeah.

259. Well, you want to take them to go or anything? No?

260. - Jon, they totally just walked out. - Yeah?

261. Unbelievable.

262. All that food's gone. - Go ahead.

263. My recon table's walking out.

264. They've been here over 30 minutes

265. and they didn't get their food yet.

266. The fact of the matter is,

267. I know the service stinks.

268. Now I want to see how the food is.

269. - Hey there, love bug. - Hi.

270. - Hi, how are you? - I'd like to get all the food that that table ordered.

271. - All of it? - Yep, just put it up here. We're gonna taste it all.

272. Sit down, guys.

273. Let's see what they were about to serve their customers.

274. Okay, this is a French dip.

275. These are our pulled pork nachos.

276. And this is our nacho totchos

277. The chili burger.

278. Our signature Y Not burger.

279. Okay. Enjoy.

280. Okay, Chef, let's talk about this burger.

281. Come on, it's a hockey puck.

282. Dead piece of beef.

283. Don't do it. You don't want that.

284. Oh, my Gosh. Oof. Disgusting.

285. This is definitely the worst burger I've ever had in my life.

286. And now on to the nachos.

287. Touch it, Phil. Feel it.

288. Bad, bad, bad.

289. This tastes like it was cooked months ago.

290. That's nasty.

291. - You know what, he's right here. - Sorry to bother you.

292. - Yvette, push on that. - Doesn't look good.

293. - Should a burger push back on you? - No.

294. - I— I don't have an answer. - They up the burger, right?

295. - Yeah. - One down.

296. How 'bout this? Is that one right, Jon?

297. It sat in the window too long.

298. It didn't get that way from being in the window.

299. - It got that way from being overcooked, right? - Yes.

300. Okay. Now, how 'bout that one, Phil?

301. How's that one look?

302. My stomach hurts just from looking at it.

303. That looks like what my cat threw up

304. in my living room this morning.

305. I would never eat this if it came to my table.

306. It's a complete failure.

307. Oh, my gosh.

308. He overcooked the cheese, that is not right.

309. Oh, really? This isn't right?

310. - That is not right. - Gee, that would've surprised me.

311. How 'bout if I mount it on the wall

312. as a piece of decor, how does that look?

313. 'Cause it serves a better purpose on your frickin' wall,

314. than it does on a plate.

315. And you knew it when it came out here.

316. It's not true.

317. You have a venue across the street with 10,000 seats

318. that lights up 200 times a year.

319. And you're racing goldfish.

320. No competency. I mean, this is unbelievable.

321. Do you realize the potential you have here?

322. You have a venue across the street with 10,000 seats.

323. Are they gonna come to this?

324. I'm gonna start working in the kitchen

325. to turn this around so we don't put out food like that anymore.

326. Are you as much of an idiot as you sound like?

327. While you're having fun with your goldfish,

328. and while you're out there having fun with your cigarette,

329. you're not doing what you should be doing.

330. You're doing fun.

331. - And do like losing 3,000 a month, Jon? - It's painful.

332. Get your goldfish the out of here.

333. Burn the damn brackets.

334. I want to see the kitchen for a minute.

335. I have a brick of nachos

336. that looks a lot better on the wall

337. than it does the plate.

338. I want to go in and see exactly how dirty this place is.

339. So this is disgusting.

340. - Jon: I agree. - Yvette: No, it's gross.

341. This is a mess. I mean, look at that.

342. - Yeah, you wanna touch it? This is disgusting. - Jon: I see it.

343. What is this?

344. It's catching grease

345. from dripping out underneath the fryer.

346. There's a pool of grease back here.

347. - Did you look back there? - No, I haven't seen it. No, I don't know.

348. - Taffer: Go look in this corner. - Oh, my—

349. Gerald, you're here the whole time,

350. not wearing gloves by the way,

351. both of them were, you were not.

352. - And this is the food that goes out. - We screwed up.

353. We let somebody who wasn't qualified either to help us.

354. Who's responsible for food quality?

355. Gerald doesn't think he is.

356. 'Cause he's blaming it on everybody else.

357. You're the idiot, 'cause you don't hold him accountable.

358. And you're going down the tubes because of it.

359. - What is this? - It is the walk-in door.

360. This is a residential door.

361. I want to knock and see if somebody's home.

362. Is this a walk-in, or a kid's bedroom?

363. I can't understand how you put a bedroom door

364. on a professional walk-in and expect it to work.

365. I've never seen this in my life.

366. - Can you smell it in here? - Sean: Smells moldy. Musty, right?

367. I knew it wasn't a freezer door,

368. but I didn't realize it was a problem.

369. - It's not safe. - Sean: Right.

370. It's at a dangerous temperature

371. the entire time.

372. You're gonna kill somebody.

373. It's a major health violation.

374. This bar buys the worst products

375. holds it at an unsafe temperature,

376. and then cooks it terribly.

377. They do nothing right.

378. I will come back tomorrow

379. and give this about two hours of my time.

380. You better clean this frickin' kitchen.

381. 'Cause here's the deal.

382. I come back tomorrow morning

383. if it's clean, you've proved yourself.

384. If it isn't, I'm done Yvette.

385. Get this place in order.

386. Get the out of here.

387. The whole kitchen is.

388. Everything is leaking, everything is dirty.

389. It's just not supposed to look like this.

390. We got our asses kicked.

391. I think we've been lazy.

392. And we shouldn't be letting anything go out the window of food

393. when it looks like what it did tonight.

394. I'm embarrassed.

395. Alana, do you think you have the skills

396. - to pull through in a kitchen in a rush? - Oh, yeah.

397. - If she stays, I quit. - Jon: No, no, no.

398. - You know what? We're babying you again. - Jon: No, no, no.

399. Quit blaming. We can fix this as a team.

400. We're fixing it. We're fixing it.

401. We're gonna everything.

402. - Brandon: Good-bye, fish track. - That's it, bye-bye.

403. When a kitchen is as bad as the one I saw last night is,

404. the owner let's it get that way.

405. Today, if this kitchen isn't clean,

406. I'm gonna hold them accountable when I see it.

407. We went top to bottom, and went around.

408. I pulled this out, scrubbed the walls

409. and then got to the whole floor.

410. Wow, Gerald, you guys worked your asses off.

411. You gotta be proud to see this place clean.

412. - I'm ecstatic. - And it'll never get that way again.

413. - We're on top of it. - Taffer: Okay.

414. This kitchen is much cleaner

415. and the fact is they worked all night long on it.

416. I respect that.

417. So now I wanna meet with the staff

418. and see if I can move this rescue forward.

419. - What's your name? - I'm Brandon.

420. Hi, Brandon, how long have you been here?

421. - I've been about four years off and on. - Taffer: Okay.

422. - Jessica, you served us last night. - Mm-hmm.

423. What's wrong with this place?

424. - We don't have coolers that are cool. - Okay.

425. Our walk-in's garbage. We have to throw stuff away constantly,

426. because nothing stays cold.

427. - So we have a serious problem. - Oh, yeah.

428. Did you even think about checking it?

429. No, I just think the whole thing's broke.

430. So you can't manage anything if you don't know about it.

431. How bad is your financial situation?

432. It's bad enough where I've been working free for three years.

433. Do you understand that your failure is eminent?

434. No.

435. And you're perpetuating her failure.

436. Want to be a man? Have the courage to look in her eyes like I do.

437. Say, "Yvette, if we don't change this, you're gonna fail.

438. You're gonna lose everything. Do you hear me?

439. You have no time, you have to do this now!"

440. You know that bartenders are doing things they shouldn't.

441. Yes.

442. - Right? - Yes.

443. But you let it happen.

444. Yes, that's why my bar is like this.

445. I let other people run it.

446. - I've let them get away with way too many things. - Who?

447. Jessica, Brandon, Alana, Gerald.

448. They've all given away drinks.

449. How do you feel when I say that?

450. Oh, it hurts, because I know personally,

451. I've never stolen money from this till.

452. - I'd have to talk to Alana. - Taffer: Okay.

453. You're giving away more of my alcohol

454. than anybody in this bar.

455. Too many customers complaints.

456. - You drinking on the job. - After my shift.

457. - No, you were working. - Okay.

458. What are you gonna do about it?

459. I love you, but I— Alana, I can't. It's really bad.

460. I have to let you go.

461. So I'd say, it's time to move forward.

462. No, there's one more thing we have to do.

463. Jessica, she can't show up on time.

464. She won't ring up her drinks.

465. - That's costing me money. - There's nothing worse than that.

466. What's the point of being here

467. if we don't get the money?

468. I've never stolen money from here.

469. Not ringing up drinks all the time...

470. - I've been at the same company for seven years. - ... is stealing.

471. I've never taken money from you. I'm sorry.

472. - That's taking money from me. - I understand that.

473. I don't think you're understanding this.

474. This has happened many times, I've gone to your till,

475. and I've said, "Why isn't that ring in?

476. Why isn't that ring in? Why isn't that ring in?"

477. I would not steal from you, I've known you since I was 16.

478. - Jessica, I'm honest. You need to be honest. - I am being honest.

479. How many times have I gone to that computer and said,

480. "Jessica, why aren't those ring in?

481. Jessica, why aren't those ring in?

482. Jessica, why aren't those ring in?"

483. - It's when we're slammed busy— - It doesn't matter.

484. - I promise you— - I'm not gonna argue anymore.

485. I'm taking accountability for my bar.

486. I love you, I just can't do it anymore.

487. I'm sorry, I have to let you go.

488. I'll let you guys talk for a couple of minutes.

489. You gotta deal with this, okay?

490. Well,

491. I feel this is hard, 'cause I care about her.

492. - This is bull. - I've never stolen a dollar in my life.

493. - Not once. - This isn't gonna work.

494. - We lose you, we're. - I can't believe this.

495. I can't let them do this to us anymore.

496. Take my mic off, dude, I wanna go.

497. Love you, baby. I've very proud of you.

498. Stay close.

499. This whole Jessica thing me. Dude, I don't know.

500. With the way that we're portrayed here

501. is being thieves and liars and all this

502. and then the way Jessica was let go.

503. Where I'm at right now, I can't stay here.

504. I gotta go, dude. I can't— I can't work here.

505. - Wow. - I have to. I don't have a choice.

506. - She's family to me. - Do you know what's funny?

507. - Jessica never even liked you. - It's not right.

508. - Are you hearing yourself? - I'm leaving.

509. Unbelievable.

510. - You're making a horrible decision. - I gotta go, man.

511. - This is crazy. - Jon: Brandon, don't leave.

512. - Brandon, come on, man. - I have to, man.

513. Well, now what?

514. Brandon quitting caught me totally off guard.

515. Now we are down three people

516. and we're trying to figure out what we're gonna do.

517. Especially for tonight.

518. damn. What the hell is going on?

519. Last night we're here till 6:00AM

520. cleaning your bar for you off the clock,

521. doing what we can and this is what we get?

522. I think.

523. So, here comes Jon.

524. - Interesting day, huh? - Oh, god, yes.

525. Do you think you took a step forward or a step backward?

526. - Yvette: Forward. - I almost feel confident

527. off of her confidence right now.

528. I would not be here like this if it wasn't for you, you don't understand.

529. - Stop consoling each other. You both— - No, I—

530. You screwed each other that's why you're here

531. with no employees at the moment.

532. This bar completely got away from me then.

533. She fired two employees and now Brandon quits.

534. And she's left with nobody.

535. I have nobody to train. How do I rescue her bar?

536. So I can get Chef Sean in the kitchen

537. working with Gerald and we can start training in the kitchen.

538. - Okay. - I have one of the best mixologists in the world

539. sitting here twiddling his thumbs right now.

540. So you gotta get me two bartenders.

541. - I'm freaking out. - You gotta get me two.

542. - Okay. - Yeah.

543. - Okay, guys. Thank you. - Let's do it.

544. - Oh, my God. - Taffer: Okay, let's go to work.

545. This is a desperate situation.

546. Yvette and Jon have to get a staff in hours

547. because tonight, about 150 customers

548. are gonna walk through her front door.

549. - Last night, you admit it was a show in here. - Sure was.

550. A lot of your techniques, kind of haphazard,

551. - kind of lazy. - Okay.

552. First thing's first, what do you do?

553. You grab gloves. Always.

554. You've tried calling, you've tried texting so I don't know.

555. More and more and more. Yep.

556. Olives, fresh jalapeño, scallions

557. and dollop of sour cream.

558. - Look at this food. - Gerald: That's beautiful.

559. I've done this 43 years.

560. And it means so much to me.

561. I have to be ready, I have to be the man.

562. Let's do this.

563. I want to call Mike so we can get a hold of—

564. I told you what his number was.

565. I'm very nervous. This is really hard to deal with.

566. It's stressful. We've been running around.

567. We've been making lots of phone calls.

568. This is gonna be horrible.

569. How'd you do at bartenders?

570. - We did good. - So how many we got?

571. - We have three bartenders and one waitress helping me. - Excellent.

572. - Hi, there. - Hello.

573. - Hi. Hi, Rachel. - I'm Rachel.

574. - What are you here to do? - Bartender.

575. Great, and have you done it before?

576. - Yes. - Excellent.

577. - Hi. - Hi, Lisa.

578. I'm here to be a back up and server.

579. - Hi. - Hi, I'm Sara.

580. - Hi, Sara. And you're here to bartend? - I am.

581. - And have you done it before? - I haven't.

582. - Complete new? - Yes.

583. It would mean a lot to me to get a job at the Y Not.

584. I'm recently divorced

585. and so this is a fresh start for me.

586. - Hi. - Hello.

587. - What's your name? - Aubyn.

588. - Hi, Aubyn. - Hi.

589. - And you're here to? - Bartend.

590. - And have you done it before? - Um, I have. Yes.

591. But mostly beer bartending.

592. You know what the good news is, Phil? No bad habits.

593. I like that.

594. We would normally have a stress test tonight.

595. But instead of having a stress test tonight,

596. we're really having more of a bartender audition.

597. We're gonna have what we call is a bartender relay.

598. We start with one of you behind the bar.

599. Customers come up, they order drinks.

600. Phil will evaluate us and at some point

601. he's gonna tag you out, because you screwed up.

602. Listen to things that I say and talk about.

603. It's okay if you make mistakes.

604. Just don't make the same mistake twice.

605. What are you looking for, Chef?

606. Out of Gerald, speed and consistency first and foremost.

607. So here's the deal. You're back there with him.

608. - Okay. - Okay, so you're back there in the kitchen.

609. You're here on the floor helping.

610. - And you know they've never worked this bar before. - Yes.

611. Support them, but you can't make drinks for them.

612. This is all to see how they do.

613. Okay. We open in a little while.

614. Tonight we have our first ever bartending audition.

615. Let's do this.

616. I've never had a job interview like this.

617. I have some jitters just because it's been a while since I've bartended.

618. My skills are very rusty.

619. You ready, you got about 150 people out there. You ready to let them in?

620. Oh, my God. No. I'm freaking out. Okay. Yes.

621. Okay. Go ahead.

622. - Hey, everybody.

623. Come in and have some fun. Come on you guys.

624. Here we come, guys.

625. What can I get for you?

626. Sure.

627. I am terrified. This is like,

628. "Oh, gosh. This is gonna be my first experience

629. at the bar that I really wanted to work at."

630. - Stoli is up here, right? - Grab 'em. Yeah.

631. All right, so that's great. Ah...

632. I can promise you that she'll do worse.

633. You're gonna do a half ounce of each.

634. - Which means it's a one second pour. - Two second.

635. Phil and Sara: One, two.

636. - What can I get for you? - Can I get an old fashioned?

637. Yes.

638. Hold on, before you continue,

639. I want you to hold the bottle like this, okay?

640. You're gonna go, one, two, three, four.

641. Let's go, guys. First order up.

642. Barbecue burger, totchos.

643. Second order, Y Not burger, chicken sandwich.

644. Yeah. Smile. Look at them, don't look at me.

645. Sorry. Lots of pressure.

646. Hold that up over your shoulder like this.

647. Let me show you how to shake, okay?

648. - This is just like jiggling it. - Right.

649. That's not waking up the cocktail.

650. You wanna get into it.

651. - Yeah! - Give it a good shake. Give it a good shake.

652. Get it, girl, get it, there you go, there you go.

653. Keep smiling. I like the smile, I like the smile.

654. Go go go. Good.

655. All right, I'll be right back you guys.

656. Always hold the bottle just like this, okay?

657. Very important where you always hold the bottle.

658. - We talked about that already. - We did.

659. That's the last time I'm gonna correct you on that, okay?

660. Open... Nope, that's exit.

661. All right, so we— no— ah...

662. Um...

663. Dragging burgers. Where's your chicken?

664. We're not even close to putting this food out.

665. - We have to make a move. - Pick up the pace. Pick up the pace.

666. One— I can use—

667. No, that's not how I showed you.

668. That's not how I showed you either.

669. Don't spill the drink all over the place.

670. Can I fill your glass up?

671. - This is rough, Jon. - We got no choice.

672. - You got to tag her out. - I have to.

673. I'm gonna have you go tag somebody, all right?

674. - All right. - It's been a struggle right now.

675. I need to go get somebody else in here, okay?

676. So, tag somebody to get in here, okay?

677. - Thank you. - Thank you.

678. Your time is 14:20. Okay, good job.

679. You have four minutes to get this food out.

680. - How we doing? - We're already dragging.

681. First ticket took 20-22 minutes to get out.

682. The first ticket we went ten minutes behind.

683. We already went down.

684. This is complete chaos.

685. We're running 25 minute ticket times.

686. Our goal is 12 minutes.

687. It is a complete cluster.

688. That was intense.

689. Make sure your people are served.

690. I want you to move fast, all right?

691. Okay. Who's up? Who needs a drink?

692. - Four Vodka "7"s. - Three— four Vodka "7"s?

693. - All right, you got it. - Let's go, let's go. Move it quick.

694. Go. One, two, three.

695. Don't be sloppy. Don't be sloppy.

696. Time out. Time out. Time out.

697. You don't want to splash this all over the glass

698. because then you're gonna give it to the guest,

699. and they're gonna have a nasty glass in front of them.

700. Get those cheeseburgers in the oven.

701. I don't know how to make a sea breeze.

702. - It's a super basic drink. - Okay.

703. Okay, so...

704. - Oh, okay, that's... - Thank you.

705. There you go.

706. My chicken sandwich on both sides are raw.

707. Wow.

708. We have raw chicken, number one.

709. - Damn it. - What's that?

710. - God... - Yeah, it is.

711. Why are we serving raw chicken?

712. It's like waking up and saying,

713. "How do I this up more?"

714. The worst thing I've seen tonight in this kitchen.

715. Raw chicken. You're gonna kill someone.

716. Salmonella's a very serious disease.

717. A Blue Motorcycle? Honestly, what's in that?

718. - Doing good, honey? - No.

719. Try to get into the habit of using two hands.

720. - How we doing, Phil? - Struggling, Jon.

721. I'm struggling, Jon, right off the bat.

722. You're gonna need some help to, like,

723. clear that out and get some fresh ice

724. - in there. - We gotta do this quickly.

725. Whatever we gotta do, we gotta do it quick.

726. We're gonna shut down. We have no drinks we can make right now.

727. Come on, guys, the clock is ticking. People are waiting.

728. Here we go. So, I'm burning this.

729. Dump all of it. Dump it.

730. - It's contaminated ice.

731. So we need to get fresh ice.

732. It was just chaos in there.

733. I'm a little freaked out because there's a lot of pressure—

734. everybody's going a little crazy

735. and they want their drinks.

736. - I just want to do a great job. - Nine minutes, 20 seconds.

737. I had you timed. You're out.

738. That's our four year bartender.

739. She didn't even last ten minutes.

740. Hoping that we have somebody that's gonna be

741. a superstar in the midst.

742. - How're you guys doing? - Good.

743. - How are you? - I'm doing awesome.

744. Gerald, check the fries.

745. Two chicken teri's.

746. - Aubyn, you ready? - Yes. Yes.

747. All right, knock it out.

748. Okay.

749. Did you have a preference on your chardonnay?

750. - How can it be that pink? - If you don't like it, I will take it back.

751. You already got four drinks out. That's what I like to see.

752. Let's keep it going.

753. Aubyn only has about a year experience,

754. but she's the one rockin' and rollin'.

755. Her first drinks she served four drinks

756. in a minute and 20 seconds.

757. That's the type of production we need out of this bar

758. in order to be successful.

759. - I don't have any food. I'm starving. - I have nothing.

760. - We've seen enough, haven't we? - I think we've seen enough, Jon.

761. Folk, listen up. We've been open now for about an hour and a half.

762. - Some of you still don't have food, right? - All: Yeah.

763. I'd say it's time to shut this bar the down,

764. - wouldn't you say? - All: Yeah.

765. This is a huge learning experience for us.

766. Thank God we're getting the help.

767. We can only go up from here.

768. Bye, guys.

769. - Sure was ugly, huh? - It was rough, very rough.

770. We have an arena with 10,000 seats across the street.

771. So we gotta figure out how to get food out quickly,

772. how to get drinks out quickly.

773. There's a lot of bars in this town.

774. So we gotta come up with a concept that stands alone

775. - in the marketplace. - Right.

776. And when we take a look at this marketplace

777. this part of America in particular has a huge Asian influence.

778. What if we created an Asian pub concept?

779. Well, I mean, if we're talking about some sort of Asian influence,

780. you know, you're looking at flavors, sweet, sour, spicy.

781. I can have a lot of fun with this.

782. Creating American food with Asian influences.

783. So if we create some food

784. that would be true to that region of the world,

785. but yet very American when we execute it.

786. - Yeah. - Let's go make it.

787. - Let's do it. - Let's do it.

788. Yvette and Jon completely lost control of their bar,

789. and their entire future is on the line

790. 'cause of the choices that they made.

791. We're here because I wanted to get a head start remodeling your bar.

792. As you're standing here, we're ripping it apart.

793. Great concepts need a great staff.

794. You know this bar got away from you.

795. - Yes. - So,

796. we have to determine who you want to keep.

797. Phil, what did you think of the bartenders last night?

798. Man, it was rough, but there's potential.

799. You know, Rachel, you're expecting a lot out of you.

800. You have four years of bartending experience,

801. and the first thing you did was make the biggest bartender rookie mistake

802. where the drinks spilled into the ice,

803. and that just really backed us up.

804. Sara, really, really rough— no technique— which I expected,

805. and I was so hard on you on that,

806. I had to correct you a lot with different things that you were doing.

807. But no matter how bad everything was,

808. you still had that big smile on your face.

809. And Aubyn, I was incredible impressed

810. with your performance last night.

811. The first order you took, you took

812. a four drink order at one time,

813. and you made it in a minute and 20 seconds.

814. That's speed. First time ever being behind that bar.

815. You can say I wanna keep

816. one, two or three of them.

817. I want all of them.

818. Oh, my gosh. This is such a fresh start for me.

819. I am independent for the first time in my life, ever.

820. So, this actually means everything to me.

821. Part of the hiring process is explaining your standards.

822. We're all learning at the same time.

823. So we're all gonna be on the exact same level.

824. And we're definitely gonna make sure

825. that they know the law.

826. - I'm incredibly proud. - I'm proud of myself.

827. Yeah, you get this.

828. We want this to succeed— both of us— so much

829. that we're gonna do anything it takes.

830. Today, we've officially left the past behind, haven't we?

831. - It's gone. - Those employees are gone.

832. Gone.

833. - Your shyness act is gone. - Yes.

834. Me and Jon, we had to take the biggest stand ever,

835. and it took three years

836. and Jon Taffer to say, "Yvette,

837. get your frickin' head out of your ass,

838. - and take care of your bar." - Taffer: Chef,

839. we got a lot of work to do today, don't we?

840. Tons of work to do. We have to work on systems.

841. Consistency, speed, and freshness,

842. and not cross-contamination. It's unacceptable.

843. That cannot happen ever again.

844. No.

845. - Let's do this, okay? - Yes.

846. We weren't gonna— probably gonna make it.

847. It's a godsend and have Jon pick us to come.

848. I just wanna make Jon proud.

849. Okay.

850. Thank you so much.

851. - Hey, guys. - How're you doing?

852. What we've done for you guys

853. is if we build a cocktail list

854. that is gonna infuse some very interesting flavors.

855. It's gonna be a sour.

856. It's gonna be a sweet, it's gonna be a spicy.

857. We're calling these the "Forbidden Flights."

858. You have a vodka flight, a tequila flight,

859. and a whiskey flight.

860. The first one we're gonna do

861. is gonna be called the Zen Dragon.

862. So, essentially, it looks like they're gonna be getting three drinks.

863. So, perceived value of this is gonna be huge.

864. We're gonna start off,

865. one and a half ounce of apple vodka,

866. one and a half ounce of green tea sour mix.

867. Combine all ingredients in a mixing glass,

868. shake with ice.

869. Pour in your first shot glass,

870. second shot glass

871. add a half ounce of pomegranate syrup,

872. pour in your second shot glass.

873. Third shot glass

874. add a half ounce of Thai Chili syrup.

875. Pour in your third shot glass.

876. Garnish with a Thai Chili.

877. The Zen Dragon.

878. Now this next one is one of my favorites and it's called...

879. "Shiso Fine."

880. We're gonna do an ounce and a half of whiskey,

881. we're gonna do one ounce of Yuzu plum wine

882. and we're gonna take a shiso leaf

883. and throw it right in the glass,

884. and we're gonna add one drop of saline solution.

885. You guys know what saline solution is?

886. - Mm-hmm. - Salt water essentially.

887. Now it's scientifically proven

888. that if you add salt into cocktails,

889. is it underlines the sweetness

890. and it actually makes citrus

891. burst out of your cocktail.

892. We're gonna go ahead and shake this up...

893. And then we're gonna top it off

894. with a ginger lemongrass foam.

895. - Aubyn: Ooh. - Phil: Shiso Leaf...

896. Shiso Fine.

897. Mm.

898. So now we have the drinks.

899. We have the flavors of the cocktails,

900. we have our new cocktail menu.

901. We're still gonna focus on the technical aspect.

902. A lot of training to do before these doors open.

903. - Happy? - All: Yeah.

904. - Give me some. - Awesome.

905. So guys as you know, the items took way too long to get out of the kitchen,

906. so, what we're gonna do today— things that are much faster—

907. we're doing a take on your burgers.

908. This is gonna be the Chinese bao bun idea.

909. We take our bread dough, stretch it out

910. to about four to five inch discs.

911. One of the chickens, it's gonna be a teriyaki sauce.

912. And in the next one we have our Korean barbecue sauce.

913. One of the buns just fill the center. Bacon cheeseburger.

914. Oh, look at that.

915. Cheese. Just like our sliders.

916. - Twist. - Oh, twist.

917. It's just like a Chinese steam bao.

918. Look how beautiful these guys look.

919. - You have three. - You can have each one a different flavor.

920. Mm, never in my experience

921. have I done anything close to this.

922. - I'm blown away. - We have a long way to go.

923. We have a lot of prep to do.

924. - Ready to do it? - I'm ready.

925. So let's go, guys. Let's do it.

926. This has been a really emotional week for you, hasn't it?

927. The most in my life, I think.

928. This might have been one of the toughest Bar Rescues

929. I've ever done, Yvette.

930. Because of how far away this bar got from you.

931. - It did. - Taffer: When I think of being in debt 155,000,

932. you put out 85,000,

933. you're losing 3,000 a month,

934. and you're a month or so from closing.

935. This wasn't just about a bar, guys,

936. Their lives are on the line.

937. - I'm never letting this happen again. - I believe that.

938. I wanted to create something that was uniquely yours.

939. See, I've seen "Y Nots" in every city.

940. It's not a unique name.

941. I wanted you to have a name that meant something.

942. And now it's time to see it.

943. - You ready? - Yeah.

944. All right, on the count of three.

945. - One. - Ooh.

946. I'm gonna cry, everybody.

947. Two...

948. Three.

949. - Oh, my God.

950. I didn't think it was gonna be this awesome.

951. Two... three.

952. - Oh, my God.

953. Look at that sign, baby.

954. - Oh, my God!

955. Woo!

956. Yeah!

957. This is gorgeous.

958. I didn't think it was gonna be this awesome.

959. We were...

960. weeks— months— away from losing it,

961. and we knew a miracle had to happen.

962. - My God, is this... - Honey.

963. - So, you like?

964. Do you like it?

965. Would you look at this? You did good.

966. Red and Black is my favorite colors.

967. That's all I like wearing. How does he do this?

968. - Red and black pulls your eye. - Mm-hmm.

969. But the best part of this is inside.

970. - You ready? - All: Yeah.

971. - All right, go see it.

972. Here we go.

973. - Oh, my God. - My God.

974. Holy.

975. Look how classy this looks.

976. Honey, it's not ugly anymore.

977. This is gorgeous.

978. Oh, my God.

979. Oh, my word.

980. We walked into a dream.

981. Boy, I can't wait to see this business in action now.

982. - See? - Yvette: Oh, my God. I got fishes!

983. Oh, my God.

984. - Do you like? - Oh, my God, honey.

985. - Come over. Let me show you everything. - Okay, yes, yes.

986. This bar is American as American can be.

987. But its theme can give it a flavor

988. and a uniqueness to have as its own.

989. Look at how beautiful your back bar looks now.

990. I got Denny's Pet World

991. to not only setup that fish tank,

992. but to give you real spiderwood from China

993. and real koi from Japan.

994. No more goldfish racing.

995. Now everybody can enjoy looking at the fish tank

996. while they spend money.

997. I setup that second station down there

998. so we really have two solid stations now.

999. Then I got you, one, two, three,

1000. 2Touch POS systems.

1001. We are set for speed now.

1002. Gerald has all the tools and everything

1003. he needs so succeed.

1004. I got Left Coast Refrigeration

1005. to get rid of that child's guest room door

1006. and put a real walk-in refrigerator door on there.

1007. I got you a lifetime subscription to Partender.

1008. Now, Partender takes a complete inventory

1009. of the bar in ten minutes using a camera on your tablet.

1010. - It's unbelievable. How you feel right now? - It's unbelievable.

1011. I can't believe this is really actually happening.

1012. I hope I wake up tomorrow and this is still real.

1013. Tonight, we introduce ourselves to everyone.

1014. You don't have to be the fastest,

1015. but we have to stick with our quality.

1016. - Are you with me? - All: Yes.

1017. Okay, we got about 150 people standing out there.

1018. - Let's do it. - Okay.

1019. There's a lot of bars in this town

1020. that are generic bars and taverns.

1021. Now, Everett is about to see a really exciting

1022. and unique thematic bar.

1023. Okay, girls. We open in ten minutes.

1024. - Okay? - Oh, ten? Okay.

1025. We have a new staff, a whole new bar,

1026. a whole new kitchen, a whole new name.

1027. The road is going up.

1028. Okay, there's about 150 people out there.

1029. - Okay. - Okay, invite them in.

1030. Okay.

1031. Come on.

1032. - You ready to get drinks?

1033. Take it easy. Take it easy.

1034. - You guys are awesome. - There you go.

1035. And then there is your sake on top.

1036. You know, it's amazing.

1037. The speed of service was our big issue when we got here.

1038. It's even better already.

1039. I love it.

1040. Three egg rolls. Three orders.

1041. Wow. It's cool and calm back here, Gerald.

1042. The food comes out fast. Well-oiled machine.

1043. Just like a kitchen should be.

1044. Trio.

1045. - Bao one and skewers. - Yep.

1046. That's gone.

1047. There you go. That's good.

1048. Good job. Good job.

1049. Good job. Good. Good, good, good, good.

1050. The customers are enjoying the drink concept immensely.

1051. They love the shots. They love the different flavors.

1052. They love it that's it's something brand new in the area.

1053. I think we hit a homerun on this one.

1054. - Cheers. - Everybody cheers.

1055. 60 hours ago this bar had no bartenders,

1056. no employees.

1057. Now there's a team around them

1058. that you'd think would've worked here for weeks.

1059. They're solid. They're working their customers.

1060. Yvette's hitting every table.

1061. Jon is cooking in the back.

1062. The fact of the matter is,

1063. we are doing 3-400 percent better than we did

1064. during bartender auditions.

1065. Hey, gorgeous. What do you think of the food?

1066. - I ate way too much.

1067. - Thank you very much. - Congratulations.

1068. - Thank you so much. - They love you in this town.

1069. So having you here is great.

1070. - Good job. - Thank you. Thanks for coming, man.

1071. Appreciate it. Good to see you guys.

1072. And you're ready to do this, aren't you?

1073. I am ready to do this 'cause of you.

1074. Yeah, and you both are ready to do this.

1075. - both: Yes. - I think I'm done, guys.

1076. I'll come back and see you,

1077. and I'll help you count your money, okay?

1078. Pay off all that debt.

1079. - Thank you so much.

1080. Good luck.

1081. Yvette and Jon were forbidden from having a future

1082. because they lost control of their bar.

1083. Now their bar is in fact a whole new beginning.

1084. Thank you, Jon. Our business is up 60 percent.

1085. Even on a slow day, we're doing better than we did

1086. when we are busy.

1087. The new cocktails are amazing.

1088. We are selling the out of them.

1089. Lots of new customers are coming in. They love it.

1090. They're repeat customers already.

1091. We're just happy as can be.

1092. Mwah!