- 7/10/2025
#ShowFilm98
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Short filmTranscript
00:00Holy crap, that is so gross.
00:04The crab soup is super salty.
00:06That's off. That's gone.
00:08Okay, well, figure it out.
00:09What do you mean figure it out?
00:10How are we going to figure it out?
00:11What is Anika doing?
00:13Okay, you're being really loud,
00:15so the staff just doesn't give me...
00:17They don't care.
00:17Maybe Anika needs to listen to her sisters
00:20because I feel like she's not running the restaurant
00:22the way it should be.
00:23You don't have to cook that food because they left.
00:25It's right here.
00:26Wow, wow, wow.
00:27All you had to do is tell them they need their food
00:29and you're bothering me, too.
00:30Wait, what am I doing?
00:31I've seen enough.
00:33I am lost for words.
00:35This is a business that needs to be run with standards
00:38and there is zero standards in this.
00:40Don't make it seem like it's on me.
00:41You work here all the time.
00:42That's why it's on you, Anika,
00:43because you work here all the time.
00:45That's why.
00:46This is your job.
00:47You're getting paid to do it.
00:48You're lying.
00:49I don't even know if I can help you
00:50because I'm not too sure if you want change.
00:54I'm so dumb.
00:56I'm out of it.
00:57I don't think they understand what this is all about.
01:00They're usually really overwhelmed.
01:13Right, we're looking for Callahan's.
01:16Now, they say that fresh seafood is their speciality.
01:20Oh, this should be ours.
01:29Man.
01:31Here we go.
01:34Bloody weather.
01:36Now, my insider left me the key for this.
01:40Oh.
01:41Yes.
01:45Let's go.
01:47Come in.
01:49Quick.
01:53Now, my insider told me that this place has gone downhill.
01:58Sadly, over the last two years since the owner died.
02:01Look at the state of this place.
02:11The grease is everywhere.
02:14The hot place.
02:15This is where every dish is served.
02:18This is a snake camera.
02:20This little camera goes deep into the most difficult spots.
02:26Now, this is the stuff you don't see.
02:28Oh, there is so much food.
02:34It is everywhere.
02:36That has been cleaned for potentially years.
02:40Oh, man.
02:41Fries.
02:42That's what it is.
02:44Oh.
02:45Boy, oh, boy.
02:47These sauces are sat in water.
02:49Fridge is broken.
02:51You've got calamari and shrimp there.
02:53No dates.
02:54No labels.
02:55Look inside that seal.
02:56That's grime.
02:57That's built up over years.
03:00An absolute target for bacteria growth.
03:04Oh, no.
03:05That there is a cockroach.
03:08And he's OD'd on shrimp.
03:13There's one way to identify just how bad this place is,
03:16and that's with my blank line.
03:18This will highlight bacteria.
03:20Oh, man.
03:23It's like a horror show.
03:25This is a ticket printer.
03:28So the servers take the order,
03:30and every ticket comes out of there.
03:32Can you imagine how many times the chefs touched that printer?
03:36It's so unhygienic.
03:38This is supposedly the walk-in refrigerator.
03:42Man, it's hot in here.
03:47Oh, no.
03:48Hot soups in the fridge.
03:50What's the temperature of that?
03:53Oh, my goodness me.
03:54That is disgusting.
03:56And it brings so much condensation.
03:57You can't just stick hot food into a cold room.
04:02You've got to cool that stuff down.
04:03Otherwise, it just festers,
04:05and then the bacteria starts growing.
04:07It just turns everything else sour.
04:10You've got desserts dripping with water.
04:13Oh, man.
04:14What's that?
04:16Are they rat drop-ins down there?
04:19Oh, boy.
04:21There's so many drop-ins
04:22because they've eaten too much.
04:25Mites and rats climb these racks so easily.
04:28And you've got things like this.
04:31The last berry tart just sat there.
04:33Shocking.
04:34Throughout the night, no doubt.
04:37The vermin are climbing up and down.
04:40There is everywhere.
04:42There's no dates.
04:43Potatoes.
04:44They're not even covered.
04:47Oh, my God.
04:48And look, a restaurant that prides itself
04:51on fresh seafood,
04:53charging a fortune for it,
04:55and they're using canned crab meat.
04:57We're in Maryland,
04:58and it's a crime.
04:59What is this?
05:01Pops the towels.
05:04Ah, they stink.
05:05Jason's got that.
05:08Oh, God.
05:09Oh, my God.
05:12Is that...
05:12Is that a hole under there?
05:14There's a gap there.
05:17Nothing's staying cold in there,
05:18and that must be an entrance for vermin.
05:22I'm going to get a camera in there.
05:24Now, sadly, the owner passed away a few years ago,
05:33and it's left to the hands of his daughters,
05:36but look at the state of this dining room.
05:39It feels like it's been closed for the last two years.
05:42It's sparse.
05:43Flimsy wine bottles,
05:45dried flowers,
05:46bonkets and booths,
05:48torn apart.
05:50And it's just obvious that there's trouble at the top with the management.
05:54It looks like they're falling out of love with how to run this place,
05:57because it's barely washing its face.
06:01Oh, my goodness.
06:02Be careful.
06:03There's got to be some live wires there.
06:05What in earth is that contraption?
06:08Now, that is a fire hazard.
06:10That is appalling.
06:11It's carelessness.
06:14They're not even trying.
06:15What's in there?
06:20Bloody hell.
06:21Oh, honestly, I'm dreading seeing how this restaurant functions.
06:27Man.
06:28My insider is 100% right.
06:30Callahan's is down,
06:32and sadly, it's about to be out.
06:38Let's get out of there, shall we?
06:40Quickly.
06:45Come's around.
06:59Great.
07:00Let's go.
07:02Zoom in.
07:03It's going to be a really good day, right?
07:05Each and every one of these members of staff are under the impression they're on a restaurant refresh show.
07:10Awesome, Mike.
07:11Okay.
07:12My name is Annika, and welcome to Restaurant Refresh.
07:15So they don't know I'm watching them,
07:17and these Robocams really gives me a good 360 of how they operate.
07:23Camera seven.
07:25Is that the specials for tonight?
07:26Yeah.
07:27S-P-A-R.
07:29I don't think that's how you're supposed to figure this.
07:30Look it up.
07:31Annika, the eldest daughter of three, actually running this restaurant.
07:36Print.
07:37The layer printer works.
07:39Okay.
07:40Callahan's is a very big part of this community.
07:45Everyone knows Callahan's.
07:46It's like cheers.
07:48Hi.
07:48Welcome.
07:49How many for today?
07:51My dad, he owned the business for over 20 years.
07:54What was so special to my dad about Callahan's is that we would be working together as a family.
07:59All the holidays, me and my sisters, at least in Brittany, we would be working at the restaurant together.
08:04It was like home to him.
08:05When I was working at the restaurant, I was my dad's personal assistant.
08:10Whatever he needed, I got it.
08:16It's hard for me talking about it because that was like our thing.
08:21That's what brought us so close.
08:22Like I just want to do anything to make my dad happy because I knew the restaurant.
08:27Like that was our bond.
08:28That was our common interest, you know?
08:32You good?
08:33Oh yeah, I'm fine.
08:34All right.
08:35I feel like when my dad is gone now, it's definitely separated the glue from the family.
08:43Nobody's really connected anymore, even with the restaurant.
08:48We need some tickets going on here, guys, all right?
08:51That's not our job.
08:52We're waiting for them.
08:54I don't even know how much money we're losing financially, but I know that if things don't
08:59change, we will shut down.
09:01Welcome.
09:02How many for tonight?
09:03Two, please.
09:04Perfect.
09:05I honestly feel like I'm just on my own here.
09:07Did you want like a high top or did you want to sit at the bar?
09:11I should bring them all the way back there.
09:13Annika, she looks confident, but behind that wall, there's a lot of fear going on there.
09:19Why do they even have this here?
09:20I was pretty much just thrown in here to pretty much step in for my dad.
09:24And I just wasn't taught the tools I needed to be the full owner.
09:31Hi.
09:31Welcome to Callahan's.
09:34Camera nine.
09:35That's Annika's younger sisters, Elise and Brittany.
09:38Okay.
09:39You guys can follow me.
09:40They're twins.
09:41Several will be right with you guys, okay?
09:43Hi, I'm Elise Gonski, and I'm a co-owner at Callahan's.
09:47Hi, I'm Brittany Obranski, and I'm a co-owner of Callahan's.
09:50Elise and I work at a hospital full-time.
09:53Annika mainly runs the restaurant for us, so she's there.
09:56Day in, do the ins and outs.
09:58She does everything.
09:59Her and my dad were very close.
10:00They had a really close relationship.
10:02When he was sick, it was obvious that someone was going to have to take over.
10:06Elise, Annika, and I, we used to be, like, really close, but...
10:10Once my dad passed away, I didn't really want to come up as much and help out,
10:15because the memories of us being here together as a family was hard.
10:19Yeah.
10:21Yeah.
10:21We miss him a lot.
10:22Yeah, we do miss him a lot, so...
10:24That's why we want to keep his legacy still going for him and for us.
10:29We want to make him proud.
10:30Yeah.
10:32Did you guys get the fried pickles, or I'm at the wrong table?
10:34No, at the wrong table, sorry.
10:35Perfect, that's fine.
10:37When my dad was here, we had certain roles and responsibilities.
10:40We had people, like, owning their jobs.
10:43So what do you want us to do?
10:44Be productive.
10:45Keep on going. Go around there.
10:47What is Annika doing?
10:49Not much delegation going on here.
10:50Annika definitely needs help with managing skills.
10:53People don't really know where they stand right now.
10:56They're, like, all over the place, and I think that's why our relationship
10:58got strained a little bit.
11:00It was Annika.
11:01I'm back to expoing now.
11:02I'm not seeking anyone.
11:03What I'm starting to witness is the lack of leadership.
11:07What did I do with my pen?
11:08Did I bring it back?
11:09Oh, okay, good.
11:10You may own the place, but you're not running it.
11:11Crab soup is super salty.
11:13Okay, well, figure it out.
11:15What do you mean, figure it out?
11:16How are we going to figure it out?
11:18Okay, this is the seat.
11:23My inside has been messaging me nonstop for the last 36 hours.
11:27I definitely feel we need guidance to help us figure out how the restaurant should be run.
11:31Oh, my goodness me.
11:32I mean, this is not just rudderless.
11:34There is nobody in this restaurant fit to run this place.
11:37Okay, where is Erin?
11:41I'm Erin.
11:42I'm 23, and I'm a server at Callahan's.
11:44How solid blue cheese.
11:46I would do everything I could to save Callahan's for Annika and her whole family.
11:52My insider said that Erin's the young server.
11:54She's studying at college.
11:55She's quite close with Annika.
11:58Annika, that ticket's ready.
12:00This is not the surf and turf special, is it?
12:02The actual one where she rang in the correct special.
12:04Okay, you're being really loud, so.
12:06Oh, boy.
12:06Callahan's is not the most organized place.
12:10What makes Callahan's disorganized?
12:12Annika, she panics.
12:15What's the next ticket?
12:16What about this, like, vegetable that's been sitting here for 20 years?
12:20How much longer on my food, do you think?
12:21What is it?
12:22No, Elise, you don't talk to me.
12:24I'm asking you, because I sent my food in 20 minutes ago.
12:28Where's my camera a little late?
12:29This last one right there.
12:31Camera 20 minutes late.
12:32Look how dirty that is.
12:34That's not a POS.
12:36That's a piece of .
12:37What did you get?
12:39She's gone.
12:39Yeah, she filled it up.
12:40Somehow it didn't get sent in the POS system, so it's going to be a few more minutes.
12:44Where's the boss?
12:46Where's the captain of this ship?
12:49My food coming out?
12:50Hold on, I don't know.
12:51You walked away.
12:52I didn't even know what food was yours.
12:53It's a tough job expediting, and you need to control that hot plate properly.
12:56Can you check that ticket?
12:58I don't have a ticket.
12:59It's right here.
13:00Oh, thank you.
13:02But don't step up to the plates and then fall short of your commitment.
13:06So your food's going to be just a little bit longer.
13:10I tried to expedite it quicker.
13:11I'm sorry.
13:12It's a joke.
13:13Did you get your food?
13:15Okay, Annika, is there food coming or now?
13:18Who's waiting for food?
13:19Camera eight, please.
13:21Can you zoom in on that?
13:21What are they arguing about?
13:23You don't have to cook that food because they left.
13:25It's right here.
13:26Well, you should have told them.
13:27They were literally right here.
13:28Run out them and tell them.
13:29All you had to do is tell them.
13:30Yeah, they need their food, and you're bothering me too.
13:33Wait, what am I doing?
13:34When you see owners like that bickering and arguing in front of the staff, it doesn't
13:37set a good example.
13:39Is that the food?
13:40Not yours.
13:41Oh, wow.
13:42I don't even know what you got.
13:43As Annika's expoing, I'm just getting really frustrated because I'm like, what is she doing?
13:50She's literally the leader who's supposed to take ownership of this kitchen, but she's really
13:55struggling, and now we're all struggling.
13:59Honestly, there is no way on earth she has the confidence to run this business, and that
14:03is clearly evident.
14:04I'm like really overwhelmed.
14:07I'm just like really overwhelmed.
14:12Overwhelming?
14:12Not really.
14:13Annika doesn't know how to come in the kitchen.
14:15Yeah.
14:15I just feel like very upset that people weren't getting their food, and that's not the way
14:20I want people to remember.
14:21It's so frustrating.
14:25It's just too much.
14:26It's like I just want to eat.
14:27I'm sorry.
14:28I'm sorry.
14:34I'm just like really overwhelmed.
14:44I'm just like really overwhelmed.
14:45I'm just like really overwhelmed.
14:49Overwhelming?
14:49Not really.
14:50Annika doesn't know how to come in the kitchen.
14:51Yeah.
14:52It's just so frustrating.
14:55With Annika, once it gets busy, she retreats into her office, sits down, and sort of runs
15:01away from the mayhem.
15:02But when you're hiding in the office when they need you most, it's not good enough.
15:06Oh boy.
15:07Annika doesn't know how to come in the office.
15:11Hi.
15:12Welcome to Callihan's.
15:14I put such a green crab soup and fish and chips.
15:18Yeah, perfect.
15:19Hello.
15:20How are you guys?
15:21Good.
15:22Four.
15:23It's interesting.
15:24The restaurant's filling up.
15:25Right.
15:26I've got to get a hold of my insider.
15:30The staff don't respect the managers.
15:32I mean, that's not good.
15:33Communication here is a huge problem.
15:35They're not being listened to.
15:37The insider doesn't have a voice.
15:39Wow.
15:40The list is endless.
15:42Right, I'm going to get some food in here.
15:44I'm dying to taste the soup that I found in the walk-in last night.
15:48Um, please may I have some soup.
15:56And then of course, fish and chips.
15:59Send.
16:02Here comes Annika.
16:04Oh, man.
16:07Annika, I should have a, um, fish and chips to go.
16:11Uh-huh.
16:12And then it's a bowl of cream and coffee.
16:13OK.
16:14OK.
16:15You're going to put it in that order?
16:16I saw you take it.
16:17This restaurant prides itself on fish and chips, but Martir, the head chef, it looks like
16:22you can't be bothered to cook.
16:23We have a fish and chip to go.
16:25Yep.
16:26You need, you got it?
16:27You need, you got it?
16:28You need some help?
16:29My name is Martir Reyes.
16:32Um, I'm at the head chef at Callahan's.
16:35I need a crab dip and a bang bang.
16:37That was ready a while ago.
16:38OK.
16:39So these are not mine.
16:40Well, they've been sitting there for long enough.
16:42They might as well be.
16:43The young kids behind the line is Ethan.
16:46Very confident, very cocky.
16:48I'm a line cook.
16:49You know, I come in and I cook the food that I'm told to cook.
16:52Oh, I don't know.
16:53There's a lot of freedom and it's not too stressful in terms of the expectations put on us.
17:01Is that salmon ready?
17:02That re-cooked?
17:03It's going to be a few minutes.
17:04It's going to be about five more minutes.
17:05Look how chilled and relaxed the chefs are.
17:08I've never seen a laid back kitchen as much as this one.
17:12Lazy, lazy, lazy, lazy.
17:15Come on, buddy.
17:16You're too slow, man.
17:17Oh, my God.
17:18Oh, they've got those little silver trays.
17:21They're on the plates festering in bacteria because it's in a bucket of dirty water.
17:27It's gross.
17:28I had high-tech equipment in there last night to see, you know, what you can't see with
17:32the naked eye.
17:33Now you can understand why it's so dirty.
17:35There are so many hot spots.
17:37You have fries on top of fries.
17:38It is disgusting.
17:40I put a camera down late last night.
17:43Play that back, please.
17:45That's the walk-in.
17:47Oh, my goodness me.
17:48There's a pair of eyes on there.
17:50That's a mouse.
17:51I mean, look how easy it is for him to get underneath there.
17:53Look at him climbing up the side of the bench.
17:55Man, that mouse must think it's Christmas Day, Thanksgiving Day, and his birthday all-in-one
17:59with the amount of food on the floor.
18:01Oh, my goodness.
18:02There.
18:03The bottom right-hand side.
18:05Is that the same one?
18:06No.
18:07He's a fatter mouse.
18:08That's a great shot.
18:10We've got something else we're going to play for you.
18:12Oh, my goodness.
18:13There's a cockroach.
18:14That's a live cockroach.
18:16I mean, he's moving slowly because he's even stuffed his face.
18:19He has to rest his tummy.
18:22You've got Martia, the head chef.
18:24He's standing in front of all that grime and grease and dirt.
18:29And between his feet, he's got mice running around, filling their bellies like no tomorrow.
18:35So are these, is this waiting?
18:39I don't know.
18:40It's not done.
18:41What does that come with?
18:42I don't even know the ticket.
18:44Annika is ill-equipped to run a successful restaurant.
18:49Am I blind?
18:50Where is that ticket I had?
18:51I just think that she is very scattered and she gets overwhelmed and is a little flighty,
18:57is always how I describe it.
18:59And personally, like, I work back here and I respect you.
19:05I don't respect Annika because she doesn't have, she hasn't given me a reason to.
19:09You've got a big mouth.
19:10It sounds like the staff are running this place.
19:12Thank you, man.
19:14Right, let's go.
19:17Right.
19:18I am dying to taste that soup.
19:21That's the cream of crab soup.
19:24Oh, boy.
19:29No, no, no, no, no, no.
19:33**** me.
19:34No.
19:35No.
19:36So that's off.
19:37That's gone.
19:38That has, that has turned sour.
19:41So, putting piping hot soup into a fridge, it's no wonder it tastes this bad.
19:47Oh, my goodness me.
19:50That is disgusting.
19:52Now, fish and chips.
19:53If there's one thing I grew up with in my family, which was a bit of a treat back in the
19:57day was fish and chips.
19:59Let's have a look at this.
20:01Oh, my goodness me.
20:03What is that?
20:05Wow.
20:06How greasy is that?
20:08That fish does not smell good.
20:11No.
20:14Oh, my God.
20:16I never thought I'd say dry.
20:18Tasteless fish.
20:20It tastes of nothing.
20:21None of the product looks fresh.
20:22It looks like it's frozen.
20:23$19.99 for that.
20:25What a shame.
20:27So wrong.
20:28Anika, I need one Caesar.
20:31Can I get a side Caesar?
20:33Anika, they do side Caesars.
20:34Well, I didn't know.
20:35They're informing me, everybody.
20:37Come on.
20:38Now, unbeknown to Anika, I've got a big surprise for her because it's time to bring in my secret
20:43weapon, my dear friend, Rock Harper.
20:45Not only did he win Hell's Kitchen Season 3, but trust me, this guy knows how to run a successful
20:50restaurant.
20:51So as I'm currently undercover, I'm asking Rock to test their hospitality, quality of service,
20:56and see how they manage customer feedback.
20:59How you doing?
21:00Good.
21:01Three for one, please.
21:02Two for one?
21:03Absolutely.
21:04There he is.
21:05Looks like a lumberjack.
21:06Let's go, Rock.
21:07Rock, I know it's hard to talk, but always pretend to be on your phone.
21:12First impression of the dining room, what do you think?
21:15This is prehistoric.
21:16I could see what they did several years ago, but, um.
21:19You forgot your button.
21:20Uh-oh.
21:21Travel in paradise.
21:22No, no, don't say that.
21:23Is that your button?
21:24Maybe.
21:25Huh.
21:26Well, what's the button?
21:27Okay.
21:28That's your camera.
21:29You just blow that cover.
21:30Rock.
21:31I don't know what's going on with him, but it's very odd.
21:32Uh-oh.
21:33No, no, no, no.
21:34For God's sake.
21:35You forgot your button.
21:36Uh-oh.
21:37Travel in paradise.
21:38No, no, don't say that.
21:39Is that your button?
21:40Maybe.
21:41Huh.
21:42Lost the button.
21:43Okay.
21:44That's your camera.
21:45You just blow that cover.
21:46I don't know what's going on with him, but it's very odd.
21:48Uh-oh.
21:49No, no, no, no.
21:50For God's sake.
21:51You forgot your button.
21:52Uh-oh.
21:53Travel in paradise.
21:54No, no, don't say that.
21:55Is that your button?
21:56Maybe.
21:57Huh.
21:58Lost the button.
21:59Okay.
22:00That's your camera.
22:01You just blow that cover.
22:02Rock.
22:03I don't know what's going on with him, but it's very odd.
22:05No, no, no.
22:06For God's sake.
22:07I think we're good.
22:08Okay.
22:09That was close.
22:10I'll call you back.
22:11I'll call you back.
22:12Not good.
22:13Not good at all, Rock.
22:14Oh, boy.
22:15Tell me about this special.
22:16What's that about?
22:17So you get a tin-ass New York strip and a lobster tail.
22:19Oh, awesome.
22:20Yeah.
22:21The steak.
22:22Okay.
22:23How do you want that pork?
22:24Uh, medium, please.
22:25Yeah.
22:26And then with a lobster tail?
22:27A lobster tail.
22:28A lobster tail.
22:29Yeah.
22:30Thank you so much.
22:31Appreciate it.
22:32Are you seeing any leadership qualities in that?
22:33It's interesting because they're all sort of just standing in one area, not touching tables.
22:47Just scared.
22:48Yeah.
22:49Shocking.
22:50Surf and jerk.
22:51Yeah, it looks very good, actually.
22:52It does look good.
22:53Yeah.
22:54It's me?
22:55Yeah.
22:56Awesome.
22:57Okay.
22:59Enjoy.
23:00All right.
23:01Uh, Rock, how does the New York strip and the surf and turf taste?
23:07It's like rubber.
23:08Rubber.
23:09Wow, wow, wow.
23:10The crazy thing is, this is a gaucho knife, which could probably cut through my tennis shoes,
23:17but it's having a hard time on this lobster and steak.
23:19Man, that thing looks knackered.
23:21It looks so rubbery.
23:22Um, Rock, how much is that worth, Dad?
23:25I think it's $63.
23:26$63, man.
23:27Oh, my goodness me.
23:29How'd it come out?
23:31Um, just a bit chewy.
23:33The laps is super tough as well.
23:36All right, let's see if she takes this complaint back to the kitchen.
23:39Hey, Annika.
23:41Annika.
23:42Someone didn't like their special.
23:45It's too chewy.
23:47What did they say?
23:48The lap is chewy?
23:49He said it was too chewy.
23:50The lap is like that.
23:51He's correct.
23:52Yeah.
23:53Yeah, just like New York strips are fatty and they're going to be chewier.
23:55They don't know what they're ordering.
23:56Yeah, I can't believe these people, man.
23:58And the lap is chewy.
23:59Are you serious, man?
24:00Yeah, it's food.
24:01You got to chew it.
24:02Did they forget that?
24:03Oh, okay.
24:04That's fine.
24:05Little punk in the kitchen said whoever sent that back doesn't know what you're talking
24:08about.
24:09Wow.
24:10They need correcting.
24:11They need educating.
24:12And she's doing none of that.
24:14Let me call you right back.
24:15All right, sorry.
24:16Hi.
24:17How are you?
24:18What's going on tonight?
24:19It's just tough.
24:20You know, for a $60 entree.
24:21Yeah.
24:22And the lobster is super tough as well.
24:24Did you want another lobster tail?
24:25Maybe they'll come out, some of your tastings or...
24:28Lobster's frozen?
24:29Tasteless.
24:30It's gross.
24:31It's gross.
24:32Is it going to be tender or...?
24:34I don't know if it's going to be tender.
24:35Don't know if it's going to be tender?
24:37I think it's just going to...
24:38It might be the same.
24:39It might be different.
24:40Uh-huh.
24:41It just depends on how they figure out how fast.
24:45Wow.
24:46She has no idea what she's talking about.
24:49Move on.
24:50I need something sweet to pick me up.
24:52I want to ask you a question.
24:53Yeah.
24:54I saw a dessert tray.
24:55Was there a piece of pie or something on there I saw?
24:58I want to bring it out.
24:59You tell me what you like.
25:00Okay.
25:01And we're just...
25:02He just wants to run away from you.
25:04No apologies.
25:05Well, that's not good.
25:06I mean, that was not the presence of an owner right there.
25:09Hey, you know there's no lid for the desserts back there?
25:13If it wasn't me.
25:15None of the desserts are plated at all.
25:17Just so you know.
25:18And all the peanut bread pies are smashed.
25:19There are a bunch back there.
25:20What do you mean?
25:21And if you look back there, Ethan, disastrous.
25:23Whoa.
25:24Whoa.
25:25The chefs need to figure out what it's not, but you guys aren't responsible for.
25:28It's our fault, Jose.
25:29Well, there are a lot of rules that don't get followed.
25:31Honestly, there's very little respect there for Annika.
25:34She needs to sound and look like a boss.
25:36And so far, it's not happening.
25:37Well...
25:38Oh, man.
25:39Camera eight, please.
25:41That's the blueberry tart.
25:44The plastic wrap broken.
25:45I think that's the one from the fridge last night that I found festered with vermin, nibbling away.
25:54The last berry tart just sat there.
25:56Shocking.
25:57Can you just play back just how easy it is for that vermin to get underneath that door?
26:02Oh, there he is.
26:03Oh, my goodness me.
26:05That is so gross.
26:07I mean, it's a heyday for them down there.
26:10I put some extra wrapper on the side.
26:15I don't know if you want it on top of the ice cream or not.
26:17Thank you so much.
26:18Come with you.
26:19Is that the blueberry tart?
26:22Yeah, chef.
26:23No, no, no, no, no, no.
26:25Rob, listen to me.
26:26Do not eat that.
26:27Put that thing down.
26:29Please don't eat that.
26:30I think there was mice dancing over that thing last night.
26:33Like they were bouncing around trampoline.
26:36There is no clear leadership, no structure, and no quality.
26:39Control.
26:40I've seen enough.
26:41I'll be in shortly.
26:52Ladies and gentlemen, good afternoon.
26:55Oh, my God.
26:56Um, Anika.
26:57Yeah.
26:58Anika.
26:59Oh, my God.
27:00Oh, boy.
27:01We're just walking into the restaurant right now.
27:04I'm like freaking out because I know Gordon's not going to eat.
27:08I know.
27:09Gordon's coming here to rip people's heads off.
27:11Oh, my God.
27:12And I'm about to run.
27:14I'm running.
27:15I'm hiding.
27:16Sorry, but I'd like you now to stop eating.
27:20All right.
27:21It's Gordon Ramsay.
27:22It's Gordon Ramsay.
27:23Mark's here.
27:24It's Gordon Ramsay.
27:25Can you shut the kitchen down, please?
27:26Now?
27:27Then shut the kitchen down.
27:28I don't really know what's going on.
27:31So stop cooking, I guess.
27:33Yeah, probably, right?
27:34Oh, God.
27:35Oh, boy.
27:36It is terrifying to have Gordon Ramsay walk into your restaurant.
27:41Oh, man.
27:42Especially when you're not expecting it and he could have had anything that you've already
27:46put out.
27:47Terrifying.
27:48Sorry, everyone.
27:49Oh, gosh.
27:51Bye.
27:52Thanks for coming.
27:53Bye-bye.
27:55I'm so sorry.
27:56Come back.
27:57Thank you so much.
27:58I'm so sorry.
27:59Bye-bye.
28:01Sorry about that.
28:03That's a shame.
28:04I'm like actually pooping myself.
28:07Can you get me the chefs, the two chefs, the kitchen?
28:09Absolutely.
28:10Yeah.
28:11Yeah.
28:12I guess we're going to get yelled at.
28:13Oh, boy.
28:14I'm terrified.
28:15Martir, come out.
28:17Ladies, come and join your sister, please.
28:20Me, too.
28:21Eric, yes, please.
28:22I've been watching you for a while.
28:29Every corner of this restaurant, I've been studying undercover.
28:33And trust me, I've been following you 24 hours a day.
28:37What I've just witnessed and what I've seen and tasted, I am lost for words.
28:45Two decades in the making, a legacy to continue.
28:49What?
28:50Where's it gone?
28:51Come on, guys.
29:02Can you shut the kitchen down, please?
29:04Now?
29:05He said shut the kitchen down.
29:08I don't really know what's going on.
29:10Martir, come out.
29:11Ladies, come and join your sister, please.
29:14Me, too.
29:15Eric, yes, please.
29:16I've been watching you for a while.
29:17Every corner of this restaurant, I've been studying.
29:18And from a chef's point of view, being located here in the heart of Maryland, and this is a restaurant that prides itself on seafood.
29:33Honestly, if this was my business, I'd fire the lot of you.
29:39And then I'm like, you're standing expediting.
29:42Then it gets a little bit too busy for you, then you disappear.
29:45And then all of a sudden, it's a show.
29:48Nobody's accountable.
29:50Not only have I been watching, I have an insider, someone in this room that I've met with, and they've told me that nobody in here understands how to run this place.
30:04Hearing that there's an insider, it's weird.
30:07It's throwing me off.
30:08And just the unknown variable is kind of terrifying.
30:12My insider has been helping me from day one.
30:17I have no idea who the insider is at all.
30:20But at the end of the day, we do need help.
30:22And it takes a little mouse to keep on running around sniffing things and giving on over to Gordon.
30:28I'm not mad.
30:29I am shocked, and I'm saddened.
30:32The reviews, the one-star reviews, they cooked mediocre food.
30:41The food is meh.
30:44This was a good restaurant, but no longer.
30:47I mean, the reviews are appalling.
30:50Who's in charge, first off?
30:52Who's running this place?
30:53Why did you take this over?
31:02Help me to understand the beginning of this journey.
31:06Okay.
31:07Um...
31:08So my dad basically didn't tell anyone.
31:09He was getting sick, and I was...
31:11He...
31:12I don't know how to explain it, but like a week before, he was gonna...
31:15He didn't want people to know.
31:18He was telling me, and I used to work with my dad.
31:21So I kind of knew a little bit about the restaurant.
31:24Right?
31:25I was like, Anika, just...
31:26Can you help run it?
31:27Like, run the restaurant?
31:28Because he didn't want to let people down.
31:30This whole thing was supposed to be like me and my dad, and my family.
31:34And I really didn't think it was gonna, like, kind of fall into this.
31:39What's happened?
31:41We did have the passion and drive for this restaurant,
31:44but I feel like after my dad passed away, that everything just changed,
31:48and that no one really cared to really have the restaurant thrive anymore.
31:52I'm deeply sorry about what happened.
31:54I...
31:55I...
31:56I get that part.
31:57But we are not only captain-less, we're rudderless.
32:00Where's the structure, Anika?
32:02The structure, I have tried to destructure,
32:06and I just feel like nobody really cares, and there's no...
32:09They don't respect you.
32:10Yeah, they don't respect me.
32:11They really don't respect me at the end of the day.
32:13Like, I'm doing this for my dad, I know,
32:15but the other half of me is like, why put up with this?
32:17When I tell them to do something, they don't do it at all.
32:21They look at me like, oh, what is she gonna do, fire me?
32:24It's the most disrespectful thing, Ashley, every time I come in here.
32:28Erin, when you see this restaurant as dysfunctional as it is, how does it make you feel?
32:35It's hard to work in an environment where everything is broken.
32:38Everything is broken down.
32:40There's always a problem.
32:44Right.
32:45Ethan, you've got opinions.
32:47I've been watching the way that you don't respect the management, and so talk to me.
32:53I think Anika could have been working harder earlier on,
32:57and taken advice from people and just learned more about how to run everything.
33:03As a leader, Anika is inexperienced.
33:07Most of her work here has been primarily office work and behind-the-scenes stuff,
33:12and I think that she just needs help with, like, the day-to-day of the running a restaurant.
33:16What does this place need?
33:18Honestly, it just needs someone who knows what they're doing from the top down to just be here.
33:23So that's not Anika?
33:25What does this place need?
33:46Honestly, it just needs someone who knows what they're doing from the top down to just be here.
33:52So that's not Anika?
33:54Unfortunately, I don't think Anika knows 100% how to be running it.
33:58Anika, I don't come to you.
34:00How would you rate your performance?
34:02I mean, I do see some room for growth.
34:05So I'm not gonna say I'm, like, a 10, but, like...
34:09I'm not really sure at this point.
34:11I don't even know what it looks like to really, like...
34:13I don't know.
34:15Right.
34:16Martyr, how would you rate your food out of a scale of 1 to 10?
34:19Chef.
34:217 to 8.
34:23Are you serious?
34:24You're about five points off.
34:27Stay there two seconds.
34:34Who did he meet with?
34:36Not me.
34:37Can you imagine what he's looking at?
34:46I don't know.
34:47How do you touch that every day?
34:58Hold it.
34:59Hold it.
35:00Got it?
35:01Yeah.
35:02Yeah.
35:03That is caked in dirt.
35:06Every customer that eats inside this restaurant, you pull that ticket out of there.
35:11Can you see how dirty that is?
35:12Yeah.
35:13Do you not think and look at that?
35:14That needs a clean.
35:16Ooh.
35:17$60 entrees served with baked potatoes that you reheated from last night.
35:25No.
35:26Today I make a fresh potato.
35:27No.
35:28No, no, no, no.
35:29No.
35:30Like the soup.
35:31The soup wasn't made fresh today.
35:32We made the soup every day.
35:34I was in here early hours this morning.
35:39After last night's service, and those soups came off the steam table, into the fridge,
35:46covered, and then reheated again this morning.
35:49So you need to stop me.
35:54That soup is sour, and it's gone off.
35:59There's a tray full of my .
36:02You may be able to pull the wool over the owner's eyes, but you're not with me.
36:10Does that not bother you?
36:12Have you ever seen the top of that hot plate?
36:14Ethan.
36:15What have you seen?
36:16It's gross.
36:17There's old fries.
36:18It's just...
36:19Did you say old fries?
36:20An understatement.
36:21Yeah.
36:22Are you kidding me?
36:23Hold that.
36:24You're paying for that laziness.
36:27How you can come into that kitchen and then start cooking?
36:34And you're telling me they've been there a couple of days?
36:37No, those are much older.
36:38Months?
36:39Yeah.
36:40Months?
36:41Yeah.
36:42I know that it's a big issue.
36:43So what was stopping you from getting them?
36:44Cleaning it?
36:45I just didn't.
36:46We just don't care.
36:47Come on, guys.
36:48This is just embarrassing.
36:50It's like, you can't even handle a kitchen.
36:52You guys can't even cook food.
36:54It's insane.
36:55Like, get your sh** together.
36:57I don't care.
36:58When you walk into this restaurant, there's a certain responsibility on your shoulder.
37:03You're the boss.
37:04Yeah, so this is the thing.
37:05Can I just tell you something?
37:07Hey, I wish your father was here to see this.
37:12They've just admitted in front of you that they're old fries.
37:16Because they don't give a sh**.
37:18They don't give a sh** about you.
37:20They don't give a sh** about their jobs.
37:22And they don't give a sh** about their customers.
37:24We don't care to clean our own kitchen.
37:28We don't care to maintain standards.
37:30And we're not caring enough to respect your father's legacy.
37:37It just...
37:38It's just a lot harder than I thought.
37:41Yeah, I'll be honest with you.
37:43Larry would not be settling for this.
37:46I don't even know if I can help you because I'm not too sure if you want change.
37:52Does anyone give a sh**?
37:54I care.
37:55Why do you care?
37:57We as a family decided we wanted to do this together.
38:00And this is a family.
38:02Like, we consider everyone working here as a family.
38:05And we hope everyone wanted to continue the legacy.
38:08This is not a family.
38:10It's just all one big friendly f**k up.
38:14And no one's accountable.
38:18I think they need, like, a head leader in this thing who's gonna help run the restaurant.
38:24It's just that nobody's listening to me and nobody cares.
38:26Maybe Anika needs to listen to her sisters because I feel like she's not running the restaurant the way it should be.
38:32And I've been trying to help her, but she doesn't want help.
38:35You're the owner manager.
38:36You decide who does their certain position.
38:38It's just right now it's not working.
38:39Whatever is going on.
38:40Yeah, whatever you're doing, it's not working.
38:42Yeah, so here we are.
38:43Are you f**king kidding me?
38:47This is a business that needs to be run with vigor, passion, drive, respect, and above all else, standards.
38:56And there is zero standards in this.
38:59You should be ashamed.
39:08I am so dumb.
39:09F**k me.
39:13I am so dumb.
39:32Are you f**king kidding me?
39:34This is a business that needs to be run with passion, drive, respect, and above all else, standards.
39:41And there is zero standards in this you should be ashamed
39:53I'm so done me
40:03Wow, I can't see a reason to stay
40:06Three daughters behaving like teenagers and these girls are so far gone. Oh my god, so you like what?
40:20I'm absolutely scared Gordon is not gonna come back in here and help us
40:24It was a disaster and I just feel like now if he doesn't come back, we're not gonna get the help we need
40:31Half the things he's saying I completely understand
40:34You know you guys know the restaurants failing, but it seems like you guys are not doing anything about it
40:40It should all come from you guys more than us like we are the owners
40:44Yeah, we're doing guys are the people who are keeping us alive a restaurant doesn't run itself a restaurant runs with its people and if
40:50We don't have you guys to be here for us and you know be our server be our cook be our bartender
40:57We don't run. We're not gonna be in business. We can't be here 24 so we need to rely on you guys
41:02I'm frustrated because I just feel like our you know, our staff was just making excuses
41:07They were just making excuses when they should have just been telling him the truth. So I'm not happy about it
41:12If you're not on board, bye-bye. Yeah, sorry
41:15I don't mean to be like totally blunt, but if you're not on board, you gotta get all well
41:19It's hard to be involved unfortunately because you have put yourself into because I'm not trying to be rude
41:24But you put yourself in the position where you wanted to run it by yourself whenever I asked you to come up
41:29You said don't worry about it either. I call you when I'm like, oh, oh, it's not true
41:34You have to come up here. When do you ask me to come up?
41:36When I'm not working my other job. I say hey, do you need to help out?
41:39Serve, serve, you need to serve
41:40Or do anything? Anybody needs me if I'm like, oh, does anyone need off anything? I've not
41:44You don't even ask us to help you
41:46That's not true. I'm literally here every day trying to figure out how to make the restaurant better
41:51So when my sisters like try to give me advice about how I should run the restaurant, oh, you should do this
41:56You should do that. I'm like, where have you been? We do want to come, but we don't always have the time to come up
42:01Yeah, exactly. You don't have the time to come up. So you don't act like you guys ask all the time
42:04You don't. Okay. I do though. We say hey, do you need help? Don't make it seem like it's on me
42:10It is on you. It's not because you can't. You work here all the time. That's why it's on you, Annika
42:14But you work here all the time. That's why. This is your job. You're getting paid to do it
42:19Don't act like you're to come up and ask you all. So you never ask me to come up. You never ask me to come up here and help
42:26You're lying. She's lying. No, Annika. I think that's in your head
42:31That is a lie. I'm not lying
42:41We really needed him and I just don't know how we're gonna figure this out. Elise, how's it going? Not that great
42:49Larry have no intentions of letting his daughter's brain this legacy away
42:55It's so sad. My dad's legacy I feel is definitely a jeopardy. I don't know how much longer we can go on without help
43:02I don't need it like I need help. I don't want to let the staff down
43:07Oh boy. I don't want to fit
43:10I hope he comes back
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