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(narrator) TONIGHT ON "MYSTERY DINERS,"
MARIO NASAB, OWNER OF LA TRAVIATA
IN LONG BEACH, CALIFORNIA, SMELLS SOMETHING FISHY
WITH HIS HEAD CHEF JOE.
I'VE BEEN HEARING COMPLAINTS FROM THE CUSTOMERS LATELY
ABOUT THE FOOD--THE TASTE OF IT, THE QUALITY OF THE FOOD.
MARIO PRIDES HIMSELF ON THE BEST OF INGREDIENTS,
BUT JOE MAY HAVE OTHER IDEAS.
IT'S UP TO THE MYSTERY DINERS TO GO UNDERCOVER
AND FIND OUT IF JOE IS A MASTER CHEF,
THIS IS THE SAME THING AS A SEA BASS HERE,
EXCEPT IT'S HALF THE PRICE.
YEAH, MOST PEOPLE WON'T KNOW THE DIFFERENCE.
(Mario) WHAT ARE YOU DOING, MAN?
YOU'RE NOT GONNA GIVE THAT TO MY CUSTOMER.
OWNING A RESTAURANT ISN'T EASY.
YOU CAN HAVE GREAT FOOD, ATMOSPHERE, AND CUSTOMERS,
YOU'RE NOT WELCOME HERE ANYMORE.
CAN RUIN EVERYTHING.
THAT'S WHERE THE MYSTERY DINERS COME IN.
CHARLES STILES HAS HELPED THOUSANDS OF RESTAURANTS
FIND THEIR PROBLEMS AND REMOVE THEM.
WITH THE HELP OF HIS UNDERCOVER OPERATIVES...
I'M CHRIS. I'M THE NEW SUPPLY GUY.
HE SHOWS RESTAURANT OWNERS WHAT REALLY HAPPENS
WHEN THEY'RE NOT AROUND.
NO.
THIS IS MY HOME. THIS IS MY BUSINESS.
THAT FOOD IS MY LIFE!
Closed Captions provided by Scripps Networks, LLC.
I'M MARIO NASAB, THE OWNER OF LA TRAVIATA RESTAURANT
IN LONG BEACH, CALIFORNIA.
WELL, OUR FOOD IS PRIMARILY AN ITALIAN-BASED FOOD.
UH, WE DO INCREDIBLY GOOD PASTAS, RAVIOLIS, TORTELLIS
USING THE FRESHEST OF INGREDIENTS,
AND THEY'RE ALL HOMEMADE, BY THE WAY.
WE MAKE EVERYTHING FROM BREAD TO DESSERTS--
A VERY GOURMET KITCHEN.
FOR MANY YEARS NOW, OUR CUSTOMERS,
THEY KNOW WHEN THEY COME IN HERE THEY EXPECT TO HAVE
THE BEST OF THE FRESHEST OF THE INGREDIENTS AND GOOD FOOD.
UH, NOT TO MENTION THE FISH.
BEING IN CALIFORNIA, YOU KNOW, YOU GOT TO HAVE TO HAVE
THE BEST OF THE FISH, AND WE DO.
THE CHILEAN SEA BASS IS RANKED NUMBER ONE.
WE ALSO DO A STEAK HOUSE QUALITY OF FILET MIGNON.
SUSHI GRADE OF AHI TUNA, A GREAT, GOOD BRUSCHETTA.
THEY JUST LOVE THE WAY WE DO IT.
AFTER QUITE A FEW YEARS OF SUCCESS HERE IN LA TRAVIATA,
I THOUGHT IT WAS TIME FOR ME TO KIND OF RETIRE,
SO I AGREED TO SELL THE RESTAURANT,
BUT, OF COURSE, I JUST COULDN'T LIVE THE LIFE
OF NOT HAVING TO COME IN HERE IN THE MORNING,
SO RECENTLY, I BOUGHT MY RESTAURANT BACK.
FOR AS MUCH AS I WAS FORTUNATE TO GET THE RESTAURANT BACK,
I WAS LEFT WITH THE, UH, WITH THE CHEF JOE,
UH, THEIR CHEF IN HERE,
AND I THINK THAT'S WHERE MY PROBLEMS LIE.
I'VE BEEN HEARING SOME COMPLAINTS
FROM THE CUSTOMERS LATELY ABOUT THEIR FOOD--
THE TASTE OF IT, THE QUALITY OF THE FOOD.
IF THE QUALITY OF THE FOOD CONTINUES TO GO DOWN LIKE THIS,
THIS IS GONNA AFFECT EVERYTHING. THIS IS MY LIVELIHOOD.
EVERYTHING THAT I DO IS HERE AT LA TRAVIATA.
I HAVE MY OWN LITTLE FAMILY AND MY DAUGHTER TO TAKE CARE OF,
AND THERE ARE OTHER PEOPLE AROUND HERE
WHO DEPEND ON THIS JOB, YOU KNOW?
SO AS THE OWNER OF THIS BUSINESS,
I AM RESPONSIBLE FOR ALL OF THEM.
ANYTIME I TRY THE FOOD, IT SEEMS TO BE WONDERFUL.
THE MYSTERY DINERS--HOPEFULLY THEY CAN FIND THE ANSWERS
THAT I'M LOOKING FOR.
(Mario) OH.
YES.
OH, NICE TO MEET YOU.
LOVELY LADY.
TELL ME A LITTLE BIT ABOUT YOUR RESTAURANT.
I STARTED ABOUT '97 IN HERE
AS A BEAUTIFUL ITALIAN OPERA HOUSE.
WE ARE VERY EFFICIENT IN DOING THE HOMEMADE PASTAS IN HERE--
RAVIOLIS AND TORTELLIS--WITH THE FRESHEST OF INGREDIENTS,
AND THE FISH IS ALSO DELIVERED DAILY.
I TRY TO USE AS MUCH AS POSSIBLE,
YEAH. WELL, TELL ME A LITTLE BIT ABOUT
SOME OF THE PROBLEMS YOU'RE EXPERIENCING.
YOU KNOW, THAT'S, YOU KNOW, I SOLD MY PLACE TO SOME PEOPLE,
AND WHEN I BOUGHT IT BACK, I INHERITED THE CHEF JOE WITH IT.
HE RUNS THE BACK OF THE KITCHEN. HE'S YOUR HEAD CHEF.
IS HE IN CHARGE OF PURCHASING
AND THIS HAS BEEN MY MANNERS OF WORKING IN A RESTAURANT--
I RUN THE FRONT, YOU RUN THE BACK,
BUT I DO ALL THE HIRING.
I GO AROUND SOMETIMES TALKING TO CUSTOMERS HERE OR THERE,
AND I HEAR THAT THE QUALITY'S NOT THERE,
AND I'M WONDERING WHY.
I GO BACK, I TRY MY FOOD, AND IT SEEMS TO ME
OKAY, SO IT SOUNDS LIKE THERE'S A FEW THINGS
MAYBE HE'S NOT FOCUSED ON HIS JOB.
HIS FREE TIME, I KNOW HE'S AN ACTOR,
UH, HE'S A STAND-UP COMEDIAN, WHATEVER HE WANTS TO BE,
YOU KNOW, BUT I'M NOT GONNA LET HIM TO MAKE A JOKE
OUT OF MY RESTAURANT.
FOR THIS STING, "MYSTERY DINERS"
WILL BE FOCUSING ON JOE, A HEAD CHEF MARIO INHERITED
FROM THE PREVIOUS OWNERS.
WELL, WHAT WE LIKE TO DO, MARIO, IS FOCUS ON EVERYTHING.
OH.
SO WE SEE EVERY TABLE. WE SEE YOUR BACK END OF YOUR KITCHEN,
AND THAT'S WITHOUT THEM KNOWING WHAT'S GOING ON IN HERE?
OH, WOW.
I WILL ALSO BE WEARING SOME GLASSES,
"MISSION: IMPOSSIBLE," HUH? VERY NICE.
THAT WAY NOT ONLY WILL YOU SEE WHAT'S GOING ON
FROM THE CAMERAS, BUT YOU'LL ALSO GET TO SEE
I HAVE LOST LA TRAVIATA ONCE BEFORE,
AND I JUST DON'T WANT TO LOSE IT EVER AGAIN.
TO CARRY OUT THE STING, CAMERAS HAVE BEEN HIDDEN
AT KEY LOCATIONS THROUGHOUT LA TRAVIATA.
CAMERAS 1, 2, AND 3
HAVE BEEN SET UP IN THE KITCHEN TO MONITOR CHEF JOE,
AND CAMERAS 4, 5, AND 6
HAVE BEEN SET UP IN THE DINING ROOM
TO GIVE AN OVERALL PERSPECTIVE OF THE RESTAURANT
AND ITS CUSTOMERS.
IN ADDITION TO SHELLENE,
MYSTERY DINER ROB WILL BE GOING UNDERCOVER
AS A SEAFOOD PURVEYOR.
CHARLES HAS SET UP A CONTROL ROOM NEXT DOOR,
WHERE MARIO CAN VIEW EVERYTHING THAT HAPPENS IN HIS RESTAURANT.
WE GOT CAMERAS SET UP EVERYWHERE--
YOUR KITCHEN, YOUR DINING AREAS, THROUGHOUT THE RESTAURANT.
WHEN I FIRST WALKED IN THE ROOM--THE CONTROL ROOM,
I WAS SHOCKED. I MEAN, MAGNIFICENT.
(Charles) SO, MARIO, HOW DO YOU PURCHASE YOUR INGREDIENTS?
EVERY MORNING, UM, I GIVE JOE ABOUT $1,000
TO GO AND BUY WHATEVER HE MIGHT NEED FOR THE DAY.
I BUY DIRECTLY FROM INDEPENDENT FISHERMEN AND FARMERS,
SO I CAN GET THE FRESHEST OF THE INGREDIENTS,
AND, OF COURSE, WHEN I PAY CASH, I SAVE MONEY.
MARIO, WHY DON'T WE GO AHEAD AND HAVE YOU GO GET SHELLENE
AND INTRODUCE HER TO JOE AND GET HIM SOME MONEY FOR THE DAY
WONDERFUL, OKAY.
(Shellene) MARIO IS CONCERNED ABOUT THE QUALITY OF FOOD
COMING OUT OF HIS KITCHEN, SO FOR THIS STING,
(Mario) JOE?
THIS IS SHELLENE.
THE YOUNG LADY I TOLD YOU ABOUT.
YEAH, SHE'S GONNA HANG AROUND IN HERE FOR A WHILE,
AND, OF COURSE, UNDER YOUR WONDERFUL HANDS.
I'M GONNA HAVE TO GO, BUT I GOT A LITTLE CASH
YES, YES.
WHATEVER, YOU KNOW, LET ME KNOW WHAT YOU GOT WITH THAT.
WE'LL DO GOOD.
TAKE CARE OF THIS GIRL, ALL RIGHT?
TAKE CARE.
OKAY.
THAT'S GREAT.
IS THAT A FARMERS' MARKET, OR DO THEY SELL ORGANIC?
DO YOU NORMALLY SEND HIM TO THE REGULAR SUPERMARKET
NO, WE ONLY BUY THE ORGANIC STUFF.
'CAUSE THAT CERTAINLY WOULD, YOU KNOW, IMPACT YOUR FOOD.
OF COURSE IT WOULD.
THEY SELL ORGANIC STUFF?
(laughs) OKAY.
ARE YOU KIDDING ME? IF THAT'S JOES' DEFINITION OF ORGANIC,
I DON'T THINK YOU'RE GONNA LIKE WHAT YOU SEE TODAY.
THAT'S NOT WHAT ORGANIC IS, THOUGH. OH.
OH, JOE!
WHAT ARE YOU DOING, MAN?
THIS IS THE SAME THING AS A SEA BASS.
CARP ARE NOT LIKE SEA BASS.
MM-HMM.
EXCEPT IT'S HALF THE PRICE.
YEAH, MOST PEOPLE WON'T KNOW THE DIFFERENCE.
OH, GOD, JOE.
MARIO NASAB, OWNER OF LA TRAVIATA
IN LONG BEACH, CALIFORNIA, IS CONCERNED
THAT HIS CHEF JOE ISN'T COOKING UP TO THE HIGH STANDARDS
SET AT HIS RESTAURANT.
CHARLES HAS SET UP A CONTROL ROOM NEXT DOOR TO LA TRAVIATA,
WHERE MARIO CAN WATCH WHAT HAPPENS IN HIS RESTAURANT
WITH OUR HIDDEN CAMERAS.
MYSTERY DINER SHELLENE WILL POSE AS A PREP COOK,
AND ROB WILL GO UNDERCOVER AS A SEAFOOD PURVEYOR,
AND WITHIN MINUTES OF STARTING THE STING,
MARIO LEARNS CHEF JOE'S DEFINITION
THEY SELL ORGANIC STUFF?
(laughs) OKAY.
THAT'S NOT WHAT ORGANIC IS, THOUGH.
ARE YOU KIDDING ME? LOOK AT THIS.
I AM JUST TOTALLY SHOCKED ABOUT THIS.
I NOTICED IMMEDIATELY THAT CHEF JOE WAS CUTTING CORNERS
WHEN HE SENT ME TO THE LOCAL SUPERMARKET TO BUY PRODUCE.
IN THIS NEIGHBORHOOD, YOU NEED TO GO TO A FARMERS' MARKET
FOR ORGANIC.
(Mario) I CAN'T BELIEVE HE'S DOING THIS. THIS IS NOT ORGANIC.
THERE IS MORE TO ORGANIC, YOU KNOW?
OH, GOD, JOE.
WELL, THAT'S DEFINITELY GONNA AFFECT THE QUALITY OF YOUR FOOD
I'LL BE DRAGGED TO HELL.
(Mario) I THINK HE WAY HE'S USING HIS PRODUCE,
IT COULD VERY WELL BE THE CASE THAT PEOPLE ARE COMPLAINING
ABOUT THE, UH, QUALITY OF THEIR FOOD.
(Charles) SO, MARIO, AS YOU KNOW, WE HAD YOU CANCEL
YES.
WE'RE GONNA SEND IN ONE OF OUR MYSTERY DINERS ROB.
HE'S GONNA BE POSING AS A FISH PURVEYOR
WORKING FOR THE COMPANY YOU NORMALLY BUY YOUR FISH FROM...
AND HE'S GONNA BRING IN SOME SUBQUALITY FISH
TO FIND OUT IF CHEF JOE'S WILLING TO BUY IT.
IF HE'S, YOU KNOW, CUTTING CORNERS WITH THE PRODUCE,
I MEAN, IS HE CUTTING CORNERS WITH THE FISH?
I PUT MY MONEY ON HE WON'T.
OKAY, ROB, GO AHEAD AND HEAD ON IN.
(Rob) TODAY I'LL BE PLAYING THE ROLE OF A FISH PURVEYOR.
MY GOAL IS TO BAIT JOE INTO BUYING A LOWER QUALITY FISH
THAN HE'S SUPPOSED TO BUY.
(Rob) HELLO.
I'M ROB. I'M WITH LONG BEACH FISH COMPANY, MAN.
RICHARD'S ON--HE'S ON, UH, VACATION.
SO WHEN I FIRST WALKED IN AND I WASN'T HIS REGULAR GUY,
I WASN'T RICHARD, HE WAS REALLY, REALLY CONCERNED ABOUT IT.
HE DIDN'T WANT ME THERE AT ALL.
YEAH, I KNOW. HE TOLD ME TO TAKE CARE OF YOU.
YEAH, YEAH, I KNOW EVERYTHING, MAN.
(Charles) IT LOOKS LIKE HE'S TAKING THE BAIT.
FIRST THING HERE, CHILEAN SEA BASS.
YEAH... (laughs) I DO.
ALL RIGHT, LET ME SHOW YOU HERE.
IT IS. IT'S $28 A POUND.
THERE YOU GO. LET'S TAKE A LOOK AT THAT.
(Charles) $28 A POUND-- IS THAT NORMAL?
I MEAN, I KNOW FISH PRICES ARE UP A LITTLE.
PRICE ACTUALLY DOES VARY ON THE CHILEAN SEA BASS, YOU KNOW,
BUT IN THIS CASE, HE'S GOT INDIVIDUAL CUTS.
RIGHT.
(Rob) I ALSO GOT SOMETHING ELSE HERE FOR YOU--
SOMETHING A LITTLE LESS EXPENSIVE.
HMM.
THERE YOU GO.
(Mario) THAT'S FRESH CARP.
NO.
(Rob) THIS IS THE SAME THING AS A SEA BASS HERE.
IT'S, UM, EXCEPT IT'S HALF THE PRICE. IT'S $14.
(Charles) MM-HMM.
(Rob) YEAH, MOST PEOPLE WON'T KNOW THE DIFFERENCE, SO...
HE AIN'T GONNA BUY THAT.
HE KNOWS THAT'S CHILEAN SEA BASS, MAN.
CARP AND SEA BASS--CHILEAN SEA BASS ARE TWO DIFFERENT THINGS.
GOTCHA.
WAIT A MINUTE.
YEAH, NOW, IT'S...
THAT'S WHAT I'M THINKING.
WHATEVER YOU NEED.
RIGHT.
(Charles) HE JUST BOUGHT 2 POUNDS OF THE CHILEAN SEA BASS
AND 20 POUNDS OF THE CARP,
AND NOW HE'S ASKING HIM TO JUST WRITE FISH,
NOT--NOT DESCRIBE ON THE INVOICE WHAT HE ACTUALLY BOUGHT.
I WONDER HOW MANY TIMES HE'S BEEN DOING THAT NOW.
$336, THAT'S RIGHT.
THERE YOU GO, MAN. THANK YOU VERY MUCH.
(Mario) I DIDN'T GIVE HIM MONEY TO BUY THAT BLOODY CARP.
(speaking Italian)
AHA. THANK YOU. APPRECIATE IT, MAN.
(Charles) YOU KNOW, MARIO, HE'S NOT ONLY LYING TO YOU,
HE'S LYING TO YOUR CUSTOMERS, 'CAUSE THEY'RE COMING IN,
THEY'RE EXPECTING FRESH CHILEAN SEA BASS,
THAT THING IS NOWHERE CLOSE TO A CHILEAN SEA BASS.
NO.
YEAH, GOOD DOING BUSINESS WITH YOU, BUD.
(Charles) NOW CHEF JOE'S FILLING OUT THE INVOICE
OH, GOD.
ABSOLUTELY NUTS.
LET'S ZOOM IN ON THAT.
HOW MUCH DID HE WRITE ON THAT INVOICE?
(Mario) $602.
YOU KNOW, HE ONLY PAID $336 FOR CARP,
BUT HE WROTE UP $602.
THAT'S $266 UNACCOUNTED FOR.
YES.
THAT'S WHAT MY BIGGEST CONCERN IS--
JUST GONNA BRING THIS PLACE DOWN TO, UH, TO ITS KNEES.
NO.
NOBODY CAN COME IN HERE
AND EAT THE CRAP THAT HE'S COOKING RIGHT NOW.
SO NOW HE'S PULLING THE MONEY OUT THERE.
IT LOOKS LIKE HE'S COUNTING THE DIFFERENCE.
I WANT TO KNOW WHAT'S GONNA HAPPEN WITH THAT 200 BUCKS, MAN.
WHAT ARE YOU DOING IN THERE, JOE?!
LOOK--THAT--THAT'S YOUR MONEY IN HIS POCKET.
NEVER SEEN A SEA BASS THAT'S THAT DARK.
THEY'RE USUALLY WHITE.
THAT IS NOT SEA BASS, JOE.
YOU'RE NOT GONNA GIVE THAT TO MY CUSTOMER.
WITH THE HELP OF HIDDEN CAMERAS AND UNDERCOVER MYSTERY DINERS,
MARIO NASAB, OWNER OF LA TRAVIATA,
HAS LEARNED THAT HIS CHEF JOE IS NOT ONLY INSTRUCTING
OUR MYSTERY DINER TO BUY INFERIOR PRODUCE...
AND IT APPEARS HE'S PLANNING TO PASS OFF INEXPENSIVE CARP
AS CHILEAN SEA BASS AND POCKETING THE DIFFERENCE.
JOE, WHAT ARE YOU DOING IN THERE, JOE?!
THIS GUY'S A THIEF. THIS GUY IS STEALING FROM YOU.
HE'S STEALING FROM YOUR CUSTOMERS.
HE'S STEALING FROM YOUR EMPLOYEES.
THAT'S A $280 PROFIT FOR HIM.
OBVIOUSLY I'VE BEEN BLIND.
(Mario) YOU KNOW, I'M THINKING IT CANNOT POSSIBLY BE
JUST ONE ACT, SOMETHING LIKE THAT.
IT'S--THIS HAS BEEN GOING ON FOR A WHILE.
HEY, I'M BACK.
(Charles) OKAY, SHELLENE BOUGHT THE NONORGANIC PRODUCE
JUST LIKE JOE TOLD HER TO,
BUT LET'S SEE HOW HE JUSTIFIES HIMSELF.
WE'LL SEE, MY FRIEND, WE'LL SEE.
YOU KNOW THIS IS NOT ORGANIC, RIGHT?
(Mario) IF THAT'S A JOKE, I'M NOT LAUGHING, CHARLES.
I'M NOT SO SURE THAT'S EXACTLY WHAT ORGANIC IS.
THIS IS--THIS IS FAR BEYOND WHAT I IMAGINED.
CHEATING LIKE THIS--NO WAY, MAN. THIS IS--THIS IS AWFUL.
A FEW HOURS LATER, LA TRAVIATA OPENS FOR LUNCH,
AND THE RESTAURANT AND KITCHEN ARE BUSY.
THOSE VEGETABLES-- THOSE AREN'T EVEN ORGANIC,
AS YOUR MENU CLAIMS.
THOSE WERE BOUGHT AT THE SUPERMARKET,
AND THAT'S WHAT YOUR CUSTOMERS HAVE BEEN EATING FOR LUNCH.
IT'S DEFINITELY NOT KOSHER. I DON'T LIKE THIS.
(Charles) OKAY, THE CUSTOMER JUST ORDERED SEA BASS.
SHELLENE, I WANT YOU TO WALK OVER
AND GO LOOK AT THE FISH PLATE.
WHAT IS THAT?
(Shellene) NEVER SEEN A SEA BASS THAT'S THAT DARK.
THEY'RE USUALLY WHITE.
ARE YOU SURE? THAT IS VERY DARK.
JOE. OH, MY GOD, JOE, THAT IS NOT SEA BASS, JOE.
YOU'RE NOT GONNA GIVE THAT TO MY CUSTOMER!
(Charles) LET'S DO THIS.
I REALLY AM NOT GONNA HAVE THIS.
STOP IT, MAN. STOP THE PRESS.
SERVE THE CARP TO MY CUSTOMERS?
ON MY DEAD BODY. THAT'S NOT GONNA HAPPEN.
THIS IS ENOUGH.
WHAT ARE YOU GONNA DO?
I WANT YOU TO CALL DOWN THERE AND TALK TO CHEF JOE,
AND I WANT YOU TO TELL HIM YOU'RE COMING IN FOR LUNCH
AND YOU WANT THE CHILEAN SEA BASS.
YOU BET I'LL DO THAT. I'LL DO THAT RIGHT AWAY.
(cell phone ringing)
(telephone ringing)
HOW ARE YOU, JOE? IT'S MARIO.
DO YOU HAVE SOME, UH, SOME GOOD FISH TODAY?
I'M ON MY WAY. YOU GET IT READY FOR ME.
I SHOULD BE THERE IN TEN MINUTES OR SO.
CIAO, CIAO.
MY MONEY'S ON THAT HE'S GONNA PULL SOME SEA BASS OUT OF THERE
I DON'T KNOW. I DON'T THINK HE CAN SERVE CARP.
WELL, HE'S GOT TWO PANS GOING WITH THE FISH.
ONE'S GOT A CARP IN IT. ONE'S GOT CHILEAN SEA BASS.
I WONDER WHICH ONE'S FOR YOU.
THIS IS CRAZY, YOU KNOW?
CHILEAN SEA BASS IS A WHITE, FLAKY FISH.
THE CARP IS KIND OF LIKE REDDISH ALMOST
IN TEXTURE AND COLOR.
THIS IS REPUTATION-- MY OWN REPUTATION,
MY RESTAURANT'S REPUTATION. THIS IS KILLING ME.
HE--HE'S MAKING A FOOL OUT OF ME.
JOE'S YOUR PROBLEM.
YOU HAD SOME CONCERNS, AND YOU HAVE A REASON TO BE CONCERNED.
I CAN SEE--I CAN SEE THAT NOW, MY FRIEND.
ARE YOU NUTS? ARE YOU KIDDING ME, MAN?
BUYING A CARP AND SELLING IT IN MY RESTAURANT? I DON'T THINK SO.
I DON'T THINK SO, MAN.
CHARLES, I'M SO SORRY, MAN. I'M GONNA HAVE TO GO STOP HIM
YOU KNOW WHAT? I UNDERSTAND.
ALL RIGHT, LET'S DEAL WITH HIM NOW.
♪♪
HI, JOE.
HOW YOU DOING, MAN?
IT LOOKS LIKE YOU GOT MY FISH STRAIGHTENED OUT, HUH?
GOOD, LET ME CHECK IT OUT, MAN.
YEAH.
THAT'S MY SEA BASS, ALL RIGHT.
MM.
GOOD. WHAT'S THAT ONE?
YOU CALL THAT CHILEAN SEA BASS, JOE?
LET ME SEE.
GET OFF OF IT, MAN.
THIS ONE ISN'T BLOODY CHILEAN SEA BASS. DANG YOU, MAN.
COME WITH ME, MAN. COME. LET'S GO.
LET'S GO YOU AND I HAVE A CHAT, MAN.
COME WITH ME, JOE. COME WITH ME, BRO.
COME WITH ME, BRO.
GO ON IN THERE. GO TAKE A LOOK AROUND, JOE.
WHAT THE HELL IS THIS?
TALK TO THE HAND, PARTNER.
YOU KNOW WHAT? HE DOESN'T GET TO WALK OUT LIKE THAT.
AFTER GIVING THIS KIND OF (bleep) TO MY CUSTOMERS.
GIVE ME THE MONEY BACK.
AFTER CONDUCTING AN UNDERCOVER STING OPERATION
AT LA TRAVIATA IN LONG BEACH, CALIFORNIA,
THE MYSTERY DINERS HAVE REVEALED THAT HEAD CHEF JOE
IS STEALING MONEY BY PURCHASING INFERIOR PRODUCE...
AND PASSING OFF CARP AS CHILEAN SEA BASS.
THIS ONE ISN'T BLOODY CHILEAN SEA BASS. DANG YOU, MAN.
GO TAKE A LOOK AROUND, JOE.
WHAT THE HELL IS THIS?
(Charles) YOU KNOW, JOE, MY NAME'S CHARLES.
I'M WITH A COMPANY CALLED MYSTERY DINERS.
MARIO CALLED MY COMPANY BECAUSE HE'S BEEN CONCERNED
ABOUT THE QUALITY OF FOOD COMING OUT OF THE BACK
OF THE RESTAURANT FOR A LITTLE WHILE.
HE'S HAD SOME COMPLAINTS FROM CUSTOMERS, SO WE SET UP CAMERAS
SHELLENE THE NEW PREP COOK, SHE WORKS FOR ME.
YOU SENT HER OFF TO THE MARKET.
DID YOU SEND HER OFF TO A FARMERS' MARKET TO BUY FOOD,
FARMERS' MARKET TO GET SOME--
I HEARD YOU TELL HER JUST GO TO THE MARKET DOWN THE STREET.
I THINK THIS IS BULL (bleep).
YOUR FISH PURVEYOR-- THAT GUY ALSO WORKS FOR ME.
I WATCHED YOU TODAY BUY 20 POUNDS OF CARP.
OH, YEAH, FISH IS FISH.
WHY ARE YOU PAYING $14 A POUND,
WORKING A SPECIAL DEAL WITH YOUR FISH PURVEYOR?
MARIO, DO YOU BELIEVE THIS CLOWN?
HE AIN'T NO CLOWN. YOU ARE THE CLOWN.
I HIRED THIS GUY.
WHEN WAS THE LAST TIME I SENT A FRESHWATER FISH
TO THE CUSTOMER'S TABLE?
WHO YOU ARE YOU TRYING TO FOOL, MAN?
TALK TO THE HAND, PARTNER.
I GOT TO TALK TO YOU RIGHT NOW.
HE STILL HAS YOUR MONEY, MARIO.
AFTER GIVING THIS KIND OF (bleep) TO MY CUSTOMERS?
ARE YOU KIDDING ME?
JOE, WHERE'S THE MONEY I GAVE YOU THIS MORNING, MAN?
YOU GIVE ME THAT MONEY
AND GET THE BLOODY HELL OUT OF HERE, MAN.
I DON'T WANT TO WORK WITH YOU ANOTHER SECOND.
YOU'RE GONNA TAKE THIS GUY'S WORD OVER ME, MAN?
GOOD CHEF MY BUTT, MAN.
I SAW WHAT YOU DID IN THERE, ALL RECORDED ON THE CAMERA.
YOU UNDERSTAND THAT? NOT--YOU ARE FIRED, MAN.
YOUR... IS FIRED OUT OF HERE.
GIVE ME THE MONEY BACK.
WHEN YOU GOT THE HANDS IN THE COOKIE JAR,
YOU KNOW WHAT, MARIO? I'M OUT OF HERE.
THAT'S FINE WITH ME. GO AND TELL YOUR JOKES SOMEWHERE ELSE.
YOU KNOW WHAT, MAN? FISH IS FISH, OKAY?
IT'S HOW YOU PREPARE THE FISH. I HOOK IT UP SO PROPER.
THAT'S WHY THE PEOPLE KEEP COMING BACK.
HE'S GONNA BE CALLING ME BACK, "WE CAN MAKE UP."
NO, WE CAN'T MAKE UP A DAMN THING. I'M OUT OF HERE.
THIS IS HIS LOSS.
HEY, MARIO.
I'LL TELL YOU, MAN.
I'VE SEEN THIS HUNDREDS OF TIMES, AND IT'S ALWAYS THAT WAY.
ISN'T IT ALWAYS THE CASE, HUH?
ALWAYS DOING YOU A FAVOR IN THERE.
EVEN THOUGH IT WAS--IT WAS VERY HARD TO SIT IN THERE
AND SEE WHAT HE WAS UP TO, I'M GRATEFUL THAT MYSTERY DINERS
GOT ME OUT OF THIS TROUBLE IN THERE
SO WE CAN GO AHEAD AND THINK ABOUT THE FUTURE
AND BRING LA TRAVIATA BACK TO ITS BEAUTIFUL FORMER GLORY.
GOD KNOWS I'M GONNA HAVE TO MAKE UP TO A LOT OF CUSTOMERS.
I'M GONNA HAVE TO MAKE UP TO THEM, MAN, AND I WILL.
CHEF JOE HAS NOT RETURNED SINCE BEING FIRED,
AND MARIO HOPES TO NEVER HEAR FROM HIM AGAIN.
MARIO WAS ABLE TO HIRE HIS OLD CHEF TRINIDAD,
AND THE QUALITY OF FOOD AND CUSTOMER SATISFACTION
ARE BACK UP AT LA TRAVIATA.