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GREEN: Right now on "On the Rocks"...
Los Angeles, California --
a sprawling metropolis surrounded by beaches,
mountains, and valleys.
30 miles north is Santa Clarita,
a community full of young families,
bustling shopping malls,
and Mulligans,
an Irish pub in desperate need of a second shot.
Owner Lori bought the joint
after bartending here for five years.
Owning a bar is something that I always dreamt about doing,
and this was the place to be.
GREEN: Unfortunately, she's now realizing that working in a bar
and owning one are two very different things.
My back's against the wall right now.
[ Sniffles ]
[ Voice breaking ] I've just never given up on anything.
I've got just four days to retrain the staff...
Give me 1 1/2 ounces.
...revamp the menus...
There it is.
...and help Mulligans hit a hole in one.
Oh, my God!
GREEN: For every bar that opens, two close.
This business can make you rich,
but if you don't know what you're doing,
it'll bankrupt you.
From Hong Kong to Hollywood,
I've designed, built, and operated
the best the bar biz has to offer.
When people need help, they call me.
If I come to your town, to your joint,
it means you're on the rocks.
I'm John Green, and I'm here to fix it.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Hi, guys. How are you?
LORI: My name is Lori Kinney.
I'm the owner of Mulligans here in Santa Clarita, California.
Good.
You need anything?
I started working here for the previous owners
about nine years ago.
I was a bartender, waitress, and I loved it.
It was so much fun.
I said I'd give my chair up for a lady.
I know you would, but I'm not a lady.
[ Chuckles ] Hello!
Owning a bar is something that I always dreamt about doing,
so I got together with my son,
and we discussed what I wanted to do with my future,
and I finally did it.
I used everything I had --
my retirement, my life savings.
This is the first thing that was completely my own.
[ Laughs ]
And for about the first six months, business was rocking.
One on your tab, one on your tab.
[ Laughter ]
But since the market has changed,
so many people sold their homes in this neighborhood.
My regulars, most of my clientele,
people that lived there for 30 years, 40 years
aren't there anymore,
and the new people go to the franchises.
The business declined quite quickly.
It's just hard to keep the doors open.
HEATHER: She has gotten very cheap --
cutting corners on costs, trying to save pennies.
Lori has tightened her belt
by not getting the same quality of food products.
Well, that didn't go over very well.
Okay. You guys ready to order?
Nachos.
She makes us measure with a jigger every single drink.
Adam's been over-pouring, by the way,
Okay.
She charges for splashes of cranberry.
I've really had to cut back on staff.
Carlos.
Carlos!
This is hard for them.
It's *** me. I have to put in more hours.
On my real tough times,
I just still have to pull out of my personal accounts,
but that is almost depleted.
If I lose this, I lose everything.
HEATHER: The business went down, and Lori went with it.
She started drinking a lot more heavily,
and her behavior did change, and it shows.
People complain about it.
It's gotten worse over the last several years.
I love hard liquor!
HEATHER: We need to get our Lori back.
LORI: At 56 years old, I don't want to start over.
[ Voice breaking ] I have always taught my children to succeed,
and if I fail at this...
[sniffles] it would destroy me.
[ Sighs ]
Hello?
Hello?
[ Indistinct conversations ]
How are you today?
I'm doing real well.
My name is Heather.
Nice to meet you.
What can I get for you?
Sure.
You're welcome.
Okay.
So, I noticed you jiggering, not free-pouring.
We used to free-pour.
When things started getting tight,
she started having us jigger-pour.
Lori.
Is Lori around? Can you get her for me?
Thank you.
Lori, this is John. John, this is the owner, Lori.
Lori, pleasure.
You too.
Would love to.
Thank you.
Okay.
So, what's going on?
Where would you like me to start?
Well, tell me about your customers.
I mean, there are no customers right now.
The demographics here changed so drastically.
The homeowners that were in this neighborhood
that came to this bar
had their houses for like 20, 25 years.
They sold because they were close to retirement.
But someone's moved in to those houses, condos,
Right.
We've tried --
So, why have you not managed to attract those people?
I'm against all of these sports bars
and the mall that's gone in since I bought this place.
It draws away from me.
Which means you're a destination,
Exactly.
I see this all the time.
It's really hard for small businesses
to compete with the big chains, but they can do it.
How much do you take in a month?
When I first bought this business,
it was running $60,000.
What are you doing right now?
Mid-$20,000's.
Oh, yeah. Yeah.
I wanted to retire and just settle down,
and the numbers aren't there, and I-I don't know what to do.
I'm out of money.
I'm out of money.
[ Voice breaking ] My back's against the wall right now.
I've never given up on anything,
and I don't want to show my children [sniffles]
that I couldn't do something.
Here.
One of the first places that launched my career,
one of the most successful bars in Manchester,
[ Chuckling ] Oh?
So, I got good history with this name.
Little twist of fate, shall we say?
It's gonna be tough, but I'm gonna help you.
Okay.
There are no standards here. There are no systems in place.
A microwave shouldn't even be in a professional kitchen.
Did I know you put meat in the microwave?
All I've seen you do since I've been here is blame everybody else.
They're not doing their jobs correctly.
[ Laughter ]
GREEN: In order for me to get Lori's bar on the path to success,
I need to get a closer look at how Mulligans operates.
John, by the way.
Adam. Pleasure meeting you.
Is it me, or is it hot in this place?
[ Chuckles ] Uh, you know, we have some fans around here
because the air conditioning uses a lot of energy.
It's 85 degrees out there. We're in California.
I have no control of touching it.
Obviously, that's her call.
I'll tell you what. Right now, it's my call. Put the air-con on.
I'm all for keeping your eye on the bottom line,
but refusing to turn on the A.C.
and creating a steam bath for your customers?
That's simply bad business.
May I buy the glass of red wine?
Yeah.
What's the orange cup?
It's supposedly the perfect measurement
for the amount of wine we're supposed to be serving here,
so it's kind of the wine jigger.
Yeah.
You know you're in a classy joint
when they use a sippy cup to ration out the wine.
Tell me how that glass looks to you.
There's some water spots on it. Yeah.
And the lips -- That's not my color, by the way, Adam.
What's that up there?
That is our little nanny cam -- that one,
and then we have one over there, as well.
It feels like we're really being babied.
It feels very micromanaged,
and there are those times where she calls here drunk.
No matter how stressed-out she might be,
Lori should never be calling her staff when she's been drinking.
It's concerning on a number of levels
and something that must be addressed.
Excuse me. You got a second?
Yes. I'm Angie.
Can you make me a margarita?
Yes.
What's that?
Okay, what was the orange stuff you put in there?
A splash of orange juice.
Is that the way that you guys make them?
That's the way I was taught to make them.
I'm all for creating specialty cocktails,
but Angie should not be taking liberties
with something as basic as a margarita,
which should be tequila, triple sec, and fresh lime juice.
Heather.
Yeah.
I am.
Have you seen Angie pour orange juice in her margaritas before?
I don't ever see Angie do anything.
While I have that title, I'm not a manager here.
I have to do things like bartending, as well as serving.
I don't have the authority.
Everything still has to go through Lori.
Doesn't she tell you to make sure
that we have a consistent product?
No. I don't have that freedom.
She calls me all day long with problems and issues.
I am micromanaged through a lens,
and we all walk on eggshells about it.
ANGIE: She has the mom role here.
We're her children, and you don't defy Mom.
GREEN: Security cameras, a powerless manager,
and a staff that are afraid to even speak
shows me that Lori is lacking trust
and running this joint on fear and fear alone.
All of that has got to change immediately
if she wants success.
There you are, sir. My name is Joe.
Thank you, sir.
So, it's Mulligans -- Irish kind of theme.
Exactly.
You got 4 Irish items and about 450...
Americana items.
All right. Let me try a small prime rib, medium-rare.
And I'll have the Lucky Leprechaun's Corned Beef and Cabbage.
Excellent choice.
How long have you worked here?
You know why I'm here.
Yeah. Yeah.
Do you feel like you --
Are you a hard worker?
Yeah.
I'm not gonna say I'm not without my lazy...aspects.
What made you hesitate there?
I'll do what I got to do. I don't go above and beyond.
I'll be right back.
Wow.
I'll give him one thing. He's honest.
There's the corned beef and cabbage for you, sir.
Thank you, Joe.
I don't know how anyone could possibly eat this.
Let's give the prime rib a go.
This is the bluntest knife I've ever seen
or this is the toughest piece of meat I've ever had.
And the meat is like shoe leather.
And there's the insole.
Hey, John. How are you doing?
We got to talk.
What are you eating?
You tell me. What am I eating?
I want you to take me back in that kitchen,
and I want to find out exactly how this was prepared.
[ Microwave beeping ]
Hey, Carlos.
Hey, Carlos.
Good.
Are you the only cook?
Yes.
Well, we're gonna need to fix that.
One cook in the kitchen for a joint this large?
Business must be slow.
I want to know how you cooked this.
How about the prime rib?
On the salamander? I couldn't cut it.
This tasted to me like it had been in a microwave.
The prime rib -- Did you put that in the microwave?
A little?
Just a little bit. Yeah.
Yes.
A microwave shouldn't even be in a professional kitchen.
I didn't -- I didn't know.
I've seen a lot of things over the years,
but nuking a prime rib has never been one of them.
Lori and her staff need to hear some hard truths,
and they need to hear it now.
Okay, everyone.
My first day here, and what I saw is inexcusable.
Carlos, I don't know what you're putting out in that kitchen,
but food, it isn't.
Angie, you made me a margarita and put orange juice in it.
Heather, you're saying you're a manager doing zero management.
A good manager would have stepped up
and confronted the issues no matter what.
Joe, you're looking at me, literally saying, "I'm lazy."
Adam, look at the glass.
It's filthy with lipstick and spots all over it.
And this is just in the course of a couple of hours.
There are no standards here. There are no systems in place.
Lori is not your boss anymore. I'm your boss.
In situations like this, there's only one thing I can do, period.
You're all fired.
There's only one thing I can do, period.
[ Chuckles ]
You own the place, otherwise I would fire you.
You, as an owner, have to take control of this.
You basically threw Carlos under the bus.
I'm not lying.
I did not know they put meat in the microwave.
Did I know you put meat in the microwave?
The rest of us were aware of that.
Did I ever see you put meat in the microwave?
Fear is not a way to run a bar. It creates this dynamic.
They don't do anything I ask them to do,
so how afraid are they of me?
Who's afraid of Lori?
I don't understand where this is coming from.
Lori, I really, honestly,
from the bottom of my heart, love you,
but I think there are some things that you need to know
that we haven't been able to tell you
because we haven't known how.
I think you have a little bit of a drinking problem.
You're drinking when you're here.
No.
If Heather's managing, is she allowed to drink?
She shouldn't be, but --
So, why do you?
I think it's just become kind of a habit.
Just walk back there, get a drink.
It does happen, and...
Customers see it. We see it. They talk to us about it.
GREEN: When you've got the customers commenting about it,
Right. I agree. They never told me that.
There are customers that you consider to be very close friends of yours
who see your car in the parking lot
and keep going and wait for you to leave.
I hate to say it, but I'll vouch for that, too.
Okay.
That's fine.
It's gonna be the best thing for you and your business.
A minute ago, I just fired you all.
There's a caveat -- Over the next few days,
show me that you're worthy of these positions,
you'll get your jobs back.
Lori, you've got to show them
that you're worthy of working for.
And I hope I step up to be the owner that you guys deserve.
Here's what we're gonna do.
First of all, this is an Irish pub.
Right now, it's only halfway there.
I've got one of L.A.'s top designers coming in.
We're gonna make it appealing, freshen it up.
I'm gonna do a new drinks list
with featured cocktails that tie in to the Irish-pub theme.
I'm bringing in an amazing chef
that's gonna put together a fresh menu --
Irish food with a modern take.
Two nights from now, we're gonna do a soft open.
Show me that you deserve to get your jobs back.
The next day, we're doing the grand open --
the beginning of the new Mulligans.
Okay, everyone. I'll see you tomorrow at bar training.
Get some sleep. You're gonna need it.
Okay, Jinnie. So, here we are -- Mulligans.
I've brought in one of L.A.'s top designers
to help give this place a face-lift.
[ Chuckles ] Where are we?
My name is Jinnie Choi. I'm a designer from Los Angeles.
I do a lot of set design,
but I also work on commercial spaces
like restaurants and bars, as well.
I'm thinking we rip this out
I didn't even know there was a bar back here.
When you see the bar, you're gonna laugh.
That is it.
They have two or three bartenders back there at times.
How do they fit?
GREEN: This big beer fridge,
I definitely want to get out and create a second station
Totally agree.
And in this big area, I'm thinking remove the booths.
We put in a dry bar in this area.
GREEN: A traditional bar, or wet bar,
is one that has sinks and plumbing.
A dry bar like the one we're adding here
will only have shelves and a countertop.
Its purpose is to supplement the small bar.
That is an awesome idea.
I'll make it happen.
JINNIE: I am nervous. I have a ton of work to do,
not that much time, but the return will be so amazing.
This is gonna feel like a whole different place.
I've got one last thing to say to you.
Pick me a four-leaf clover.
[ Chuckles ]
GREEN: Mulligans is under construction,
so the Bier Academy, a great pub here in Santa Clarita,
has let us use their facility.
This is where we're gonna hold our training.
Great.
The neighborhood you're in has changed,
and if your bar is gonna survive, it has to, as well.
Now, I know that the pour right now is 1 1/4 ounces.
I went to check out some of your competition.
Everybody's pouring 1 1/2 ounces.
LORI: But when I purchased Mulligans,
the previous owners were pouring 1 1/4 ounces.
Who thinks it should be 1 1/2 ounces?
That's the standard.
It's gonna be 1 1/2 ounces.
LORI: It was really hard sitting back, just watching.
He'd like us to be pouring 1 1/2 ounces.
I'm not really sure about that.
GREEN: Now we're gonna talk about jiggering.
It sends out all of these messages.
The customer has that visual of "Look at these guys.
They're nickel-and-diming me to death."
When I was letting them free-pour, they were over-pouring.
There you go.
Anyone that can prove to me right now
that they can free-pour does so from now on.
Those that don't, jigger.
Give me 1 1/2 ounces in these four mixing tins,
then mix the four tins into one,
and the total, if poured right, should equal 6 ounces exactly.
How many ounces should we have?
JOE: Six.
5.6. Good job, mate.
Wow. Nice work.
5.8.
It's not bad.
ADAM: 3.3.
[ Chuckles ]
Don't worry about it.
Okay.
Okay, Adam needs to practice more, but overall,
these bartenders have shown me
they have the ability to free-pour,
and the soft open will be their chance to prove it to Lori.
I've constructed a cocktail list for you
that's gonna appeal to a trendy, hip, younger crowd
and connect to the Irish-pub theme.
1/2 ounce of ***, 3/4 ounce of Frangelico,
and Irish cream.
Frangelico is originally made by monks, so an Irish Monk.
That's really good.
Next up, 1/2 ounce of ***,
rum, Irish whiskey, and blue curaçao.
3/4 ounce of lime and 1 ounce of orange juice.
And now for the pretty part.
[ Ice rattles ]
HEATHER: That's really pretty.
Ireland's known as the Emerald Isles.
Why not have a green drink -- an Emerald Isle.
But how does it taste?
Well, you're gonna find out.
That's really good.
That is good.
I really hope Lori's seeing what I'm seeing --
excellent free-pouring, great attitudes,
and a staff that's embracing change.
Tomorrow is soft open.
Remember what the stakes are.
Our jobs.
You've all been fired.
You've got to earn your jobs back,
JOE: Yes, sir.
Heather, I need you to stick around
'cause I want to have a chat with you.
GREEN: In order for Lori's bar to be successful,
she has to have more structure at the top.
I need to know if Heather, the "acting manager,"
is up for the challenge or ready to throw in the towel.
Now, technically you're a manager,
but you told me the other day you don't really feel like one.
No.
It started getting worse
as the pressure and the stress of the business failing came on.
I get a little bit bitter about that.
Lori needs help. She does need a manager.
She cannot do this by herself.
So, the question is. if I got her to give you that position,
not in name but in actuality, do you want to be a manager?
So, the question is, do you want to be a manager?
Not in name, but in actuality, to empower you?
There's a lot of things involved in that,
because I will need to discuss with her
how I can have a little more authority.
She's very good-hearted.
She just kind of is overwhelmed.
It's my job to help her get back that old Lori and --
and get that energy and that fighting spirit back.
I would love to see that. I would love to see that.
If I get you the responsibility,
empower you to do it,
would you be willing to take that on?
I would. I absolutely would.
Jinnie?
Hey, John.
[ Laughs ] Hey, how are you doing?
What are you doing down there?
Uh, just getting ready for the cooler to move into the dry bar.
Okay. Come out here. Let's have a look at this.
I honestly can't believe the difference.
This place looks 10 times larger.
It looks like a new room.
And guess what -- No more ding-***.
None of that business. It's gone, thank God.
People can see the bar now, so they can be drawn to it.
Talking of bars,
how's my new bar going?
Uh, the new bar's coming along.
All right.
It's looking good.
It makes this whole place come together.
It does. It does.
Gives it a focal point in the room.
This bar has gone from 1970 to 2013 overnight.
Amazing.
The younger market that Lori wants
is gonna love this open feel.
I actually think this is gonna become
Yeah. I agree.
This is definitely the largest renovation I've done
in this short amount of time, but we got to get it ready.
I've got to go and check in the kitchen,
but good job -- Love it.
Okay. Here we are. Kitchen training.
Even though the bar's under construction,
the kitchen is open for training,
and tonight, it's all Irish all the time.
It gives me great pleasure to introduce a good friend of mine.
He's a renowned chef.
He's cooked for the stars,
and he has his own catering company.
Gavan Murphy.
I am the owner and chef of the Healthy Irishman, Inc.,
which is a catering business based in Los Angeles.
I grew up in Ireland. I lived in Ireland for 30 years.
I wanted to help the folks at Mulligans
because they have an Irish pub
and they're not serving Irish food.
We're trying to bring back the traditional Irish fare
with a little bit of a healthy, modern twist to it,
so I'm your man.
This place is gonna start rocking.
When I'm finished with it, you're gonna be busy.
There's no way Carlos can handle this on his own,
so I've brought someone in
who was the best candidate for the position.
Lori, Carlos, this is Whitney.
Hi. Nice to meet you.
LORI: I really like the fact
that John brought in another person to be a cook.
Whitney seems like she has a very good personality.
It's just gonna be such a good change.
And this menu is simply gone.
Okay, Gavan, I've got a question for you.
Do you think a microwave belongs in a kitchen?
I couldn't agree more.
I've created a few simple dishes for you guys.
I'm gonna keep it very, very rustic,
and as we know, when you get served a plate of food,
it's got to look amazing.
He shoots. He scores.
GAVAN: So, guys, our first recipe
is a traditional Irish brown soda bread,
and we're gonna serve a beautiful smoked salmon tartare on top of that.
So, we have our lovely Irish smoked salmon.
It's not frozen.
Fine diced shallots, and the reason
I use shallots instead of red onion
is they have a little bit of a sweeter, not so onion-y flavor.
Here. Put a little handful in there.
We have some fine diced capers
to give it that kind of salty flavor.
And these flavors are classic flavors.
Very, very Irish.
We have some fine chopped dill in there for some color.
And what I like to do
is I like to put some lemon zest and lemon juice.
The acid and the citrus is gonna bring it all together.
You pass me some of the soda bread right there,
and we'll put this bad boy together.
Fresh out of the oven.
Yeah. Put a couple of pieces right there.
What I have is a little bit of crème fraîche right on the...
A little bit of sour cream right on top again.
And there it is.
It doesn't get any more Irish than this.
It smells wonderful.
CARLOS: It's delicious.
Yeah? So, you know this has not come out of a box.
You know this has not been frozen.
Your customers will know that you've made this.
LORI: Chef Gavan knows what he's doing.
He has simple, healthy dishes for my restaurant,
which I greatly appreciate.
Next, I'm gonna show you
how to make a very, very traditional potato pancake
which is known as potato boxty.
It dates back hundreds of years.
Oh, I love potato pancakes.
My mom used to make them for me when I was little.
We got to grate some potatoes.
Carlos, you're up.
Does it matter what kind of potato we use in these?
I like to use the white potatoes.
I find them a little bit creamier.
I have some mashed potatoes.
We're gonna mix the mashed potatoes
with the grated raw potato,
a couple eggs, and 1 cup of flour.
We're just gonna mix these together.
And we're gonna add in our milk,
a good pinch of salt, and some fresh chives.
So, let's go over to the stove.
[ Sizzling ]
Small pan.
Canola oil?
Yeah. Because it gets to a nice temperature
and it won't flavor the food too much.
A nice handful of mushrooms.
This one's cooking away nicely.
You see it's getting nice and brown around the edges,
gonna be nice and crispy?
A little bit of garlic.
I'm just gonna finish the mushrooms
in a little bit of cream.
Not too much, just enough to bind it together.
Some fresh tarragon, which is a lovely aniseed flavor.
It kind of works really well with the mushrooms.
You just want to let that reduce a small bit.
Boxty right there. Creamy mushrooms right on top.
WHITNEY: That looks amazing.
I just have some nice, fresh arugula.
It has that pepper flavor.
And there it is.
Now, get a bite of everything there.
You want it all to go together.
It's okay?
What?
Mm-hmm.
Mm-hmm.
That's good, right?
It was just one good flavor after the other.
They were so refreshing.
I know that my customers are just gonna be excited.
This is how it's got to look every single time, okay?
So, focus, because tomorrow, you guys are making this, okay?
All right.
Before we move in to tonight's soft open,
I need to talk to Heather and Lori
about the management structure or lack thereof at Mulligans.
If you're gonna become an owner that's managing her staff
and driving your business in a successful way,
we need someone to be a manager.
Right now, Heather's got the title, but none of the power.
We spoke yesterday about the possibility
of you taking on more of a managerial role.
I would love for her to be able to let go a little bit.
You don't have to watch the camera.
I will do my best to make it
to where you can feel that confidence.
[ Voice breaking ] I don't feel like you've had a life
these five years, you know?
[ Sniffles ] And I want you to have a life.
I don't think you have the enjoyment that you deserve.
Do you think Heather has what it takes to be a manager?
I feel that...
they're not doing their job correctly.
You know, you walk in here -- Every day, something's not done.
I usually end up just doing it myself.
All I've seen you do since I've been here
is blame everybody else.
Five people think that you're aggressive,
and they're scared of you.
How does it make me the bad guy?
Because I confront you guys, and you guys curl up in a ball.
It -- It comes off a little abrasive at times, and --
Well, maybe it's the maturity level.
When five people say they're scared of you,
it's not because they're all immature.
It's because of a history of management style.
That's it.
I'm looking at this in a whole different light, hon.
For me to get to the root
of Lori's reluctance to empower Heather,
I need to talk to her alone.
I am not a mean person.
Do I get on them for no reason?
No, I do not.
They're afraid of me 'cause they're doing things wrong.
Why would you be afraid of somebody
if you're doing the right job?
When's the last time you went up to one of them,
patted them on the back, and said, "That was a great job."
Thank them for jobs they should be doing?
I never got thanked by a boss for doing my job.
I would argue a good boss thanks their staff all the time.
You're trying to do everything yourself.
You're trying to manage it, oversee it.
You just don't trust people.
You've built yourself a wall.
It surrounds you like a fortress,
and if you're not careful,
one day that fortress will come crashing down on you.
In order for Mulligans to be successful,
Lori has got to realize that she's a big part of the problem.
If she can't, I really worry for her future.
You have a manager tonight.
If I'm gonna help you, I think, Lori,
you've got to accept that change.
I really cannot trust her as my manager.
That's the bottom line.
Okay, so, tonight's the soft open.
It's a big night. This is your final audition.
Since Mulligans is under construction,
we're holding the soft open on the back patio.
Whitney, have you met the gang yet?
Whitney.
Hi, Whitney. I'm Angie.
Carlos needed some help in the kitchen.
When this place gets going,
there's no way one cook's gonna be able to handle the business.
How's everyone feel about the bar training the other day?
Really good.
Have you been practicing?
Oh, yeah. They came over to my house.
We did everything with the weighing.
I had a weight scale that actually worked perfect.
So, you worked together today?
You all got --
I am actually within .2 to .4 now of the pours.
You know what I love most about it
is you got together as a team and you practiced,
and that's what it's all about.
Thanks, you guys, really, for pulling together like that.
A little positive reinforcement goes a long way.
It's great to see that Lori's trying.
Now let's see if she can keep up this new attitude.
We're gonna be observing you tonight.
Lori's watching. I'm watching.
I'm also looking to put someone in charge of the bar itself,
like a head bartender, okay?
Get to work, guys.
[ Indistinct conversations ]
[ Ice rattling ]
How are you guys doing today?
You might like something called the Irish Monk.
Hi, guys.
Heather's doing good -- nice and engaging.
[ Indistinct conversation ]
I'm a little nervous about my speed and keeping up.
An Irish Monk, it is.
Make sure silverware goes out on the plates
for them to be able to share.
Managing, for me, is actually kind of a rush.
I like having to oversee things.
Here you guys go.
Mmm.
A little bit of everything.
They're gonna make little sample platters.
[ Ice rattling ]
So far, they're doing pretty good.
I mean, Joe is over-pouring a couple of drinks.
I think he's got the right energy.
His skill's pretty good,
but you don't seem to be as positive on him
No.
He's just not responsible enough.
Angie's very engaging to her customers.
Always.
She's got such a lovely personality,
but she's very slow.
Yes.
That's her only downfall, though.
Let's talk about Adam.
I think he's got his heart in the right place.
He just lacks a bit of knowledge.
Look -- Every single time he gets ahold of the bottle,
he's holding it like it's a bottle of wine or something.
Thank you.
GREEN: I got to say -- Joe, when he's on the floor,
could clear tables more efficiently.
See if he walks back and gets these plates.
GREEN: Oh, don't put a dirty glass on their table.
See? Look.
See all their glasses?
Leaving dirty dishes on a table?
It's bad form and sloppy. Joe should know better.
Whitney, you got some boxty working for me?
Just keep and eye on it.
Yo.
It's going good.
They're actually doing better than I thought they'd do.
You know, what I like is they look excited about cooking.
GREEN: Okay. It's good.
He looks like he has a new energy to him,
so I'm definitely charged up about that.
It's great to see that all is well on the kitchen front.
Gavan's the best at what he does,
and the meals he's taught these guys
will keep customers coming back for more, guaranteed.
[ Ice rattling ]
And there you go, sir.
Okay, Adam.
A couple of things I want to point out.
For tonight, since you've been practicing so much,
I want to release you and I want to see you free-pouring
so I can analyze it,
but what did I say about where you hold the bottle?
By the neck. I probably grabbed it there.
You've been grabbing it by the body all night.
And remember, that same thing --
you can't cut it off properly here, but here, you can,
even if you're using the jigger.
It's obvious that Adam is greener than Angie and Joe,
but I really applaud his willingness to listen and learn.
It was all perfect, Joe.
Excellent. I will tell the chef. That's wonderful food.
How are the drinks?
Gone.
Empty. [ Chuckles ]
Tell me how you feel about Lori right now.
HEATHER: I haven't seen a smile that big in a while.
And she's not drinking.
And she's been kind of leaving me alone, and that's nice.
LORI: What do you think of the drink?
It's gorgeous, and it's really yummy.
I noticed Joe serving you just now.
Did he ask you if you wanted another one?
So, why didn't he take the empty away?
Once again, Joe's left dirty dishes at the table.
Lori's had concerns about Joe's laziness in the past,
and after seeing him leave dirty dishes twice,
I understand why.
Never put something dirty on someone else's table.
On the table, which you did.
When you're carrying plates -- First plate.
Second plate simply rests underneath that plate
with the hand there.
And then the third plate goes like that.
Plus, when you're bussing tables,
you can put extra plates here,
or you can put an extra plate under there like that.
Thanks.
Of course.
All right.
Okay. Here it is.
I just want to tell you that I have not been real open.
I was embarrassed with the acknowledgment of the fact
that I really wasn't doing things right.
In my own heart, I knew this,
but it's hard when somebody else confronts you with it.
It's tough. Yeah.
What you have done here is miraculous.
I mean, you have taken my crew,
you've put smiles back on their face,
which is something I couldn't do.
I just want to thank you with all my heart, really.
Honestly, Lori, I'm so happy to hear this.
You've got that smile.
There's an energy about you that I haven't seen.
The old Lori?
[ Chuckling ] Yes.
Okay.
GREEN: I know that wasn't easy for Lori,
but I'm so proud of her for taking ownership of her actions
and recognizing the need for change.
The only question left
is what this new Lori will do with her staff.
Okay. What I saw tonight --
There were mistakes.
Adam, you were the biggest culprit
of grabbing the bottle by the body of it.
Angie, you could be a lot quicker,
but your drink-making technique was good.
Joe, you looked like a pro behind the bar.
You really did, but you literally put a dirty glass
on someone else's table.
You've definitely got some work to do, still.
Whitney, Carlos, the two of you worked well as a team.
You were both amazing.
Lori, have you decided what you're gonna do?
Lori, have you decided what you're gonna do?
You've all got your jobs back.
[ Chuckles ]
Heather, how are you feeling right now?
[ Voice breaking ] This week has been very emotional.
Thank you.
You took charge, you did a wonderful job,
Thank you.
I hope that as we all work together and we work with her
that she will be able to enjoy her life a lot more.
And, Angie, I would really like you to be head bartender.
[ Applause ]
I'm happy to help you.
I think you've made a good choice.
We've still got a grand opening tomorrow night,
so get some sleep, bring your "A" game tomorrow.
Thank you.
Jinnie?
I'm so behind. I'm freaking out.
We're three hours from the grand opening,
and Mulligans looks like a truck just ran through it.
Jinnie is gonna need the luck of the Irish
and the luck of every other nationality to pull this one off.
Jinnie, without my ice bin and worktops clean,
I can't set this bar up.
You know, between the two bars,
I just had to choose which one to work on,
and that one took up a lot of time.
Uh, two hours.
All right. Rally the troops, and let's get this thing done.
Keep your eyes closed until I say, "Open your eyes," okay?
Okay.
Yes.
Okay. Open your eyes.
Oh, my God.
Oh.
Oh, that's beautiful!
I'm not kidding.
Oh.
I can't even believe you guys did this.
Of course you can.
I'm always good for a hug.
I walked in. There was a host stand with no host.
There was a doorbell. I didn't know where to go.
Now it's pretty clear where to go.
Oh, geez.
This is crazy.
Oh, my God. It's like a dream come true.
So, before, it was this labyrinth.
I didn't know what it was.
You have these beautiful ceilings which you couldn't see.
Opened up the booths, made them look more welcoming.
Oh. Wow.
You have a second bar that's a beer bar.
LORI: Oh, really?
Yeah, which you can open on the busy nights
or close on the quieter nights
so you can manage your business now.
Wow.
This is unbelievable.
It was like what I envisioned when I bought Mulligans,
but so much more.
At my old bar?
Look at it now. It just glows.
Are you kidding?
Now you've got two stations
with enough space for two people
to actually work back-to-back.
One last thing --
Being a golfer,
I couldn't resist to get you this for Mulligans.
A mulligan in golf
is when you hit a shot really badly
into the trees or something.
You say, "I want a mulligan. I want a second shot."
Well, this is your mulligan. This is your second chance.
Wow. Thank you.
Thank you.
Oh, please.
LORI: This week has been stressful, but, in the end,
this has been the most fabulous experience of my life.
[ Gasping ]
GREEN: The new Mulligans.
Oh, my God!
Oh, my God!
Oh, my God!
ANGIE: It's open. It's inviting.
There's no way everyone in this valley can't be happy here.
This is a place I'm proud of.
It is beyond my expectations
what they have done with Mulligans.
A whole new bar!
Oh, my gosh. Can I work seven days a week?
There you go.
I think this is gonna be a staple in the community,
which is what it should have been from Day One.
Now you can see customers come in.
It went with the microwave.
I've noticed in my staff that they have a spark back.
It's just indescribable what it's done for all of us.
What do you say? Should we get the customers in here?
Yes!
[ Indistinct conversations ]
LORI: Isn't it wonderful?
I know. I know. Can you believe it?
You're getting to be a pro on those, though.
Tell you what, I'm gonna be making these in my sleep.
It's been an immense week,
but we are at the very tip of the iceberg
in seeing the fruits of this labor.
And then there is a beer bar next door.
I want you to meet somebody.
Jinnie, Lori.
This is the lady that designed this place.
Congratulations. I really have high hopes for you.
Well, if I can't make it on this,
then there's really something wrong with me.
You're gonna make it.
This is my son Sean.
Hey, Sean. Nice to meet you.
This is his wife, Jamie.
Hi, Jamie. How are you doing?
My little pride and joys.
Want to sit down for a minute?
It's awesome.
She really wanted you guys to see this and be here tonight.
Very proud of her.
The day I met Lori, she told me she wanted her kids to be proud of her.
Judging by the smile on her son's face,
I think it's safe to say mission accomplished, Lori.
Okay, everybody. Listen up, please.
Everyone knows I'm here to help this lady.
She's an amazing woman, she has an amazing team of people,
and it's been a pleasure to be here,
and I've got one last thing to say.
You're not on the rocks anymore!
[ Cheers and applause ]