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THE APPRENTICE
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00:00This is a job interview from hell.
00:04I've been in business for 40 years.
00:06Your prize is working with me.
00:09From across the country, 16 tycoons of tomorrow have come to London.
00:15Don't start telling me that you're just like me, because no one's like me.
00:19I'm unique.
00:21They're here to compete for a job with a six-figure salary,
00:25working for Britain's most belligerent boss.
00:28I think this is outrageous.
00:30You haven't got a bloody clue. Not a bloody clue.
00:34Famously hard to please, Sir Alan Sugar controls a vast business empire
00:40worth over £800 million.
00:43Once again, he's on the hunt for an apprentice.
00:47It's up to you. You open your bloody mouth,
00:49or I'll fire the bloody five of you if I have to.
00:52I don't give a shit.
00:53To land their dream job...
00:55You're going to make millions!
00:56The candidates will have to live...
01:00I'll tell you what, that's pissed me off.
01:02Hold on a second. Don't use me.
01:03..and work together.
01:07I'm getting sick of you keep telling me it's not your problem.
01:09Do you have a laugh or what?
01:10We're looking like idiots.
01:12I'm not!
01:13But there's just one job.
01:15You're fired. You're fired.
01:17This was a total disaster.
01:19You're fired.
01:19Previously on The Apprentice...
01:29You're going to start a laundry business from scratch.
01:32Rafe, I need some help with this, buddy.
01:34The boys won a big corporate job...
01:36You know, that's an awful lot of laundry to do.
01:38That's an awful lot of laundry.
01:38Two and a quick.
01:40...and set about tackling their mountain of washing.
01:43There were some seriously nasty stains on the machines.
01:47Oh, my...
01:48Giddy.
01:49The girls tried their luck door-to-door.
01:54You're not going to get any service better than ours.
01:57In the laundry...
01:58Each machine has been labelled so we know exactly what belongs to who.
02:02...their system dissolved.
02:04Where's the label gone?
02:05This isn't ours, is it?
02:07This is ours.
02:07Right, cool.
02:08OK, well, get that out in the van.
02:09And up went the temperature.
02:11Number two.
02:12I haven't finished.
02:13I'm your budget manager and I haven't finished.
02:15Please let me retaliate on the point.
02:16I have not finished.
02:17So you can give me the respect by listening.
02:18You can feed back to me in a minute.
02:19Nope.
02:20The boys raked in the cash.
02:22Yeah, that's very great.
02:23Thanks a lot.
02:24While the girls were hung out to dry.
02:27We're missing a min shirt.
02:30We had a couple of spare items, so we're going to have a look for those.
02:32We've got a couple of shirts in the van.
02:34I don't know if you want to just have a quick look at those.
02:36No, no.
02:37In the boardroom, the boys rumped to victory.
02:41Do you think you've taken the ladies to the cleaners?
02:43Yes, we do.
02:44Definitely.
02:45And the girls continued to air their dirty linen.
02:48The reason we screwed up was purely because the last loads that came out of that washing
02:52machine had no labels, no nothing.
02:54Whose fault was that then?
02:55That was Shazia.
02:56No, not at all.
02:58Shazia became the second casualty of the boardroom.
03:00I have to hold you responsible.
03:03Please.
03:04You're fired.
03:06Now 14 remain to fight for the chance to become the apprentice.
03:106 a.m.
03:27Good morning.
03:28This is Frances calling from Sir Alan's office.
03:30Sir Alan would like you to meet him at the Tate Modern.
03:32The cars will be with you in 30 minutes.
03:3430 minutes.
03:4130 minutes.
03:44OK, shower's free.
03:47Tate Modern.
04:00Formerly a derelict turbine hall on the south bank of the River Thames.
04:05Now a glamorous home to the world's biggest collection of modern art.
04:08Tate Modern.
04:38good morning now here we are in the tate modern this building was once one of london's power
04:47stations this is a classic example of a rejuvenation and redeployment of a building into something
04:56great your task is all about the transformation of two pubs the pub industry has been suffering
05:06for a while so they've got to find ways and means of bringing people in and the ways and means that
05:13you're going to find to bring people into these two pubs is you're going to put on a food service
05:21i've got to know you a little bit over the past two weeks and i'm not going to allow you to choose your
05:27team leaders this time i'm actually going to choose them myself in you're going to be one of them and
05:35sarah you're going to be the other one so just step forward here one the pair of you
05:42it's very very simple this task the team that comes back with the most amount of profit is going to win
05:48and the team that doesn't is going to lose and in that team one of you will get fired okay off you go
05:55both teams have 24 hours to transform a pub into a fully themed restaurant serving a range of three
06:09course meals in a style of their choice running the girls team car trader and trained barrister sarah
06:17i think i'll do well in this task because as a leader you know i am going to listen but i'm quite
06:22forceful as well like and you know what if i am talking too much and you feel that you're not being
06:27heard i want everyone to say that to me just say it to me even now just slow down a little bit
06:31do you know what the problem is i go too fast it's like i remember do you know when i was at school
06:35doing it now yeah the duke of hamilton in upmarket hampstead known for its traditional ales over the
06:44next two days it'll be in the hands of the boys under team leader and software sales manager ian
06:50guys before we get into the nitty gritty i don't know about you but i am i'm gonna absolutely commit
06:56that i will give you guys as much clear and concise management as i can to make sure that we have the
07:03the next treat from from sarah definitely i'd quite like to go around the room and just get
07:07your commitment to to you know giving your all and just really i really want to win this i really want
07:12to win you can absolutely rely on my one hundred percent hundred and ten percent commitment and we
07:16will win as well two types of people in life there are winners and the second one i can't spell and i
07:22can't say it and i won't say it uh second place not winners it begins with l you can work the rest out
07:29right brainstorm our creative hats on guys yeah let's get the theme right
07:32chicken in a basket burger and chips you could an american diner type thing yeah america yeah
07:37i get the feeling this place is going to be like sausage mash steak chips hold on a second here
07:41my vote is italian food because you've got pasta simple pizzas very easy to make quick it's a light
07:48bulb moment shoot it down or keep it up there we put a few italian flags out we go italian
07:54we've got italian community a couple of white sheets waiters with false moustaches italian food i think
07:59that's terrific i think that's what we need that's superb okay okay guys guys it's an italian theme in
08:05this pub tomorrow yeah yeah we there boys right right okay sarah's team has the king's head a victorian
08:17pub in islington inside the girls discuss themes i had the idea instantly of doing like a murder mystery
08:25night something like a hypnotist or a magician i wasn't actually worried about the task my main
08:31issue was with how i was going to deal with the other characters within the team in which we've
08:36already had arguments amongst each other i thought felt that we had to go good quality english classic
08:43dishes such as a stay traditional english food yeah how about have something completely different that
08:50the people haven't actually had the option something like bollywood night and everyone loves a good
08:55curry it's so easy to get the outfits and just have a little bit of a dance go around the tables
08:59while people are eating i like it i think i think it's really really good can i say sorry to interrupt
09:04about the curry my only concern is i think people are much more likely to have a pie or whatever english
09:11food we served in a curry in the middle of the afternoon can i just round it up and let's just get
09:16because this discussion could go on quick please just one word bollywood english bollywood english
09:21i'm bollywood bollywood english one two three four are going for bollywood we're going for bollywood
09:31in hampstead the boys have chosen to cook italian food there's two guys that have volunteered to go in
09:36the in the kitchen at the moment and they are kevin and son kevin could be lead chef kevin
09:41sit down and discuss the interview and start i'm happy being head chef the head chef in an
09:45establishment like this uh the head chef manages his kitchen yeah absolutely and he's often a
09:50larger than life personality and character whose ego needs to be managed yeah thankfully kevin you're
09:55not that but everything that comes out of that kitchen on your head here okay guys so we're happy with
10:01the roles let's get to it 2 p.m to pull in as many customers as possible the teams will
10:11have to promote their themed food nights marketing consultant jennifer is leading the girls front of
10:19house leaving sarah lucinda and claire to source the produce and create the menu should i start putting
10:25together maybe a wee wee timetable listing first thing we need to do is side on a menu that's the main
10:32thing if we haven't got menu we can't think about anything else keep that keep those thoughts for menu
10:37is first my biggest problem with having a bollywood theme is one the cost which is going to be
10:42involved to set it's all up the props etc second thing is i think curry's quite niche i think english
10:47food we would have had a wider appeal so there might be concerns about doing a bollywood night and
10:52if i was project manager we'd be doing something completely different
10:58for inspiration the girls turn to an indian restaurant just down the road from the pub
11:03so here we need to we need to find out the most popular main course and also what's in each of the
11:09dishes yeah maybe they might be nice enough to actually give us the exact recipe right what about
11:14pavratus palace i think 3 15 p.m the boys try to brand their italian food idea these guys what about
11:24italian cuisine at the duke of hamilton say what it is a taste of italy at the duke of hamilton a taste of
11:30italy a taste of italy at the duke of hamilton okay let's do that it's better when you say it
11:34yeah and i'm also thinking feigning an italian accent all of us throughout the evening talking
11:42singing whatever we do write that down that's a good idea so all of us for the wait all of us
11:46feign italian accents it's good thank you i've done an east pro accent a double c e n t
11:53so they don't poison anyone both teams get a kitchen advisor who won't cook
11:57hi nice to meet you kevin kevin nice to meet you simon ian nice to meet you you all right yeah
12:03we're theming this pub tomorrow night yeah as an italian okay it's going to be italian food here
12:09you're looking at the kitchen stuff the head chef is kevin all right hi i'd like to think i'm um
12:15probably a bit of a coloury adventurer you know i like to hook i enjoy being in the kitchen
12:20um i like to try new things um and i think this task is is going to be a lot of fun and i can't wait
12:27to do it okay i was thinking spaghetti bolognese really straightforward i can get a batch of bolognese
12:32sauce i was also thinking of a carbonara so basic you know um bacon or or ham or chicken with um creme
12:45fresh so if we had a i'm just trying to think what we could have with that maybe maybe a baked
12:51mushroom baked in the oven with um salt and pepper and and then we can puree that into a sauce and
13:00serve it with what i don't know um salted potatoes how italian well i've seen that in quite a lot of
13:11italian restaurant um kevin put himself forward as head chef and the others all seem to agree i
13:16think he must have done some cooking in the house but his idea of what comprises an italian menu
13:22leaves a lot to be desired and i think they've gone into this italian theme without actually thinking
13:27what should we put on the menu we could we could get a 30 pound latte machine and make lattes and
13:33sprinkle it with chocolate no let's just concentrate on desserts at this stage but that is a dessert coffee
13:37comes under desserts sometimes i won't have a dessert i'll have a coffee yes or no jack does coffee
13:42come out of desserts no no right okay move on then having agreed on a menu project manager ian head
13:50chef kevin and simon head off to buy ingredients at a north london printer the marketing team put the
13:58finishing touches to a glossy and expensive leaflet something more curly yeah tantalizing tomato and
14:05battered soup and mouth-watering bruschetta all they need are the prices hello mate the soup four pounds
14:13twenty five spaghetti bolognese is nine pounds ninety five hold on this kevin where are you get and where
14:21you get that pricing for mate look if you want to price it you price that i'm concerned lee mcqueen is
14:27concerned and so sorry what we're doing is we're just plucking price out yeah how much margin kevin
14:34listen to me how much margin are we making guys guys guys guys can we not here on a panini because
14:41if we're making 10p what's the point leave the short answer at the stage is we don't know because we
14:47haven't got the supplies and we haven't got the goods so we don't have any prices and we just we're just
14:52out of the menu wait wait before you tell them that i need to talk to you before you say anything
14:56else about that honestly i need to do it i'll call you in two minutes someone wants to talk to me hold
15:00on just talk to them while we're on the phone things like that have to be checked they have to be
15:06checked hang on a minute hang on a minute let me finish let me finish let me finish let me finish
15:10we have got to start dealing in absolute fact fact do you see what i'm saying simon what facts do you want
15:17right now with instructions to keep bollywood night spending at a minimum jennifer's front of
15:28house team is out to drive a hard bargain we're looking for some saris and we're having a wonderful
15:35event in the local area and so we're really hoping we can offer you some free advertising
15:40or something in in return for borrowing sort of four outfits while the boys have opted for
15:48expensively printed menus the girls take a cut price approach quite 200 tickets d with your lovely
15:55company's name on every single ticket okay and you're going to do that for free well why not
16:01excellent excellent thanks a good deal project manager sarah is still trying to nail down a work
16:06schedule i'm going to follow the simple pricing of what they have at the restaurant over here and
16:11maybe a promotion like if you have a three-course meal then it'd be this much what would be more
16:15useful for me in this list instead of discussing every point you just go for example what we're
16:19going to charge people buy the food cook the food dress the room just the real bank no but we don't
16:26they've got so much to do they haven't got any food in yet there's some sort of loose talk about
16:31hiring in a bollywood dancer from somewhere or other um but unless they really start getting their
16:36act together pulling it all together it's going to be a real dog's dinner we don't know anything
16:41first thing we actually need just write the list we're asking you as project manager we don't know
16:46what's happening we want a concise summary just please write the list without explaining every single
16:51point because we didn't go with the english theme which she wanted i think it's pissed her off and
16:56she's trying to find every way for the bollywood night to fail okay claire i think you're being very
17:01argumentative you know exactly what's going on and i think you're creating a little drama here as
17:06to not knowing what i've assigned you a task and you just carry on with the task that you've been
17:11given and i'll make sure that everything comes together by tomorrow i am a really strong person i can
17:20see my mind but i feel like telling claire just shut the up 5 pm sir alan has given both teams a list of
17:30cut price wholesale suppliers but it's late and ian's boys have decided to buy vegetables locally
17:41hello listen it's michael here guys um i've got a couple of questions um i think the costing is too
17:48expensive i think charging people four pound twenty five for a bowl of soup that's what i would pay
17:55in in guildford okay sorry what was that michael i think 295 yes the menu's been printed
18:03and this is a final do it or don't do it call yeah 100 right okay do the suit for 295 mate please
18:11okay suit for 295 yeah i'm really don't want us to get anything wrong and it seems at the moment we're
18:17just plucking prices out of the air what was the reasoning behind that i'll take responsibility for
18:22it i don't want i think it's just too much money to charge people for a bowl of soup
18:27having settled on prices it's bank manager kevin's job to work out the costs um so how many tomatoes do
18:33you need right for the soup for four people we need 10 fresh tomatoes so if you're looking at say
18:40you 15 people ordering the soup yeah right then you you know is it is it worth because we're catering
18:52for other people is it worth considering 50 yeah for 15 portions of soup is it worth considering
18:57because we're catering for other people 10 for four kevin give me a minute yeah go on go on go if
19:01it's worth we're catering for other people we're doing italian food most italian food i know is
19:05tomato based yeah yeah is it worth trying to get a deal on the market for a big bag of tomatoes
19:10that's what we're going to do right we're going to take some crates but i need to work out roughly
19:14how many crates i need right okay right we need for 15 portions of soup we need 40 individual tomato
19:21but if you even if you have one table okay of four and they ordered soup that's four portions down that
19:27means we'd only have what six eleven portions left in the whole evening from you want more do you want
19:35more i think so head chef yeah how many would you like i think we need enough for 30 bowls of soup
19:44got a call right hold on a second i'll take it if you like hi's ian hi ian yes hi it's alex um we've
19:54just been speaking to the the print shop um i've managed to negotiate them down from two pounds per
20:00menu to one pound each right alex in your opinion is it a goa well i've just negotiated a hundred
20:06percent off it so i think it's quite yeah i think it's quite good in which case you guys are there you
20:10guys have negotiated the prices yeah let's do it you go right bye so how many samosas do you need right
20:16eight p.m um basically we're holding a taste of italy night um and that's going to be happening
20:24tomorrow and so i was wondering if you'd like to come down and just have a quick conversation i can
20:28show you the leaflet and for one night only tomorrow we're actually turning into an italian restaurant
20:32while the boys try to give away their expensive leaflets when was the last time you had a really
20:37really good career the girls are selling theirs i'm selling tickets for five pounds so when you come
20:42you get a queue jump you get straight to the front vip ticket and then you get your five pounds off your
20:46meal don't lose these tickets because um it's five pounds off your bill lovely thank you very much
20:53the boys try to organize their booking system if you're calling to book a race reservation at a taste
20:59of it hello if you're calling to reserve a booking at a taste of italy at the duke of hamilton pub in
21:05london tomorrow please leave us a message with your name and number after the phone after the phone
21:10hello hello you're through to renaissance events to make a reservation i'll get i'll get it nailed
21:18hi if you're calling to book a reservation at our taste of italy events at the duke of hamilton pub
21:23in london no it's just getting too complicated leave your name and number we'll call them back
21:26five hours before the teams open for lunchtime service having failed to buy cheap ingredients
21:44wholesale yesterday the boys now have no choice they'll have to pay supermarket prices
21:51sausage up here is it about 30 pounds excuse me mate where's your tin pineapple i've got the
22:01calculation what up to 80 pounds 81 pounds
22:07kevin up to 220 pounds mate yeah kevin yeah okay let's move on
22:12the girls have done their shopping buying meat locally for less than a hundred pounds
22:32but sarah has bought the wrong spices you haven't got any like a masala um you haven't got ground
22:42coriander you don't have um you don't have cinnamon yeah you haven't actually got enough spice products
22:50to be honest if it tastes good i don't think anyone's going to realize we've got really high quality meat
22:55and we do have all the masala so it's just a different way of cooking god oh it's really sore
23:07three hours before opening time having blown almost 400 pounds on supplies ian's half of the
23:14team is back but they've forgotten an italian basic ciabattas for their panini specials
23:20to test management once teams are split into groups sir alan insists those groups must stay
23:26together with his kitchen group busy ian has to call the sales boys if you're still out and about
23:32guys can you get us add to your list 25 ciabattas a tin opener yeah and black bags you're wasting
23:40our time we want to be door knocking jumping up business nobody's going to be there to buy the food
23:45there's going to be any there's not even going to be any food there's not going to be any food no
23:48one's going to be there to buy it right ian right we need to go and get these ciabattas and we need
23:53to go and get them now so we're going to get them now and we'll continue the food prep in a minute
23:56don't need until 12 i want to start on the soup i understand that you've got to get the food out
23:59but at the end of the day we can't be counting around ciabatta breads and paninis etc it's not what
24:05we're here to do tin openers are you having a laugh or what that is school boy to buy a lot of tins
24:10and not have an open black bags why have i got to go and buy black bags when he's already been in the
24:15supermarket a manager would tell the team that are out on the ground to go to the deli and bring
24:19back the cheap and they've they've not done all the wholesale stuff so we're going to we're going to
24:23the we need to cook we need to cook yeah and we're going to run now we'll be back in five minutes if
24:27we run okay we can we've got us prepare the food tell them to do it kevin we've got to go right if we
24:34don't have the food ready it's your fault fine right let's go
24:3711am at the king's head the marketing team have sold 45 tickets at a fiver each and are now ready
24:48to serve lunch but lunch isn't ready to be served
24:54separating it it's your chicken's probably cooked but your sauce is a bit crap yeah i know
25:02there's anything we can add to it to make it edible the food looks like it's vomit i hate me one of
25:10those people who says i told you so but from day one i said why are we doing a bollywood theme for a
25:15number of reasons and one of them was nobody really knows how to cook indian food lunchtime
25:21at the duke of hamilton the boys flyers have pulled in the customers
25:29now all the kitchen has to do is deliver a taste of italy
25:38okay kitchen first food first order two tomato and basil soup two spaghetti bolognese one lemon meringue pie
25:45i just wrote five minutes fantastic we're in this up to our necks now and we're going for the long
25:52haul and we're going to do it and we've got one spaghetti bolognese
26:03i haven't told you that we haven't made the carbonara yet because it wasn't even on the
26:08it was only do you know the lunch menu specifically said i'm not doing a full
26:12menu at lunch time it was specific i'm just bringing you the minute i'll go do that now for
26:17you just right mate i'm the chef that's what chefs do
26:21the king's head it's saris for the serving girls i keep tripping over it do you like it but in the
26:36kitchen lunch is off i just want to make one thing clear look i know the recipes was with me i'm trying
26:43my best we know you are look it's so hard to cook 100 people how on earth did we honestly think we
26:49could second guess making food for 100 people it's not like making a meal too sarah took responsibility
26:54for the food no sarah didn't take she did as far as the kitchen's concerned i feel like everyone's
26:58trying to point the finger at sarah uh maybe it's some people's strategy in in you know this competition
27:04if we let somebody fuck up then they're going to get voted out
27:07i'm not an expert by any means i did not say i'm an expert
27:15now for me staying as a team and performing as a team keeps you out of the boardroom
27:20and i would have a lot more respect for someone who can be a team player and also shine as an
27:24individual it's not about fault at the end of the day yesterday was a bloody shamble
27:29an hour into lunch and the boys have run out of key ingredients it means another trip to the
27:37supermarket we were saying we should have gone to suppliers we should have gone to we should have
27:42found um a fruit and veg and negotiate market and negotiated and got it delivered to the pub so it
27:47was here at 6 30 the veg could have been prepared let's just taste them it needs to be seasoned
27:53and salt with pepper how's your meal it's disgusting how's the uh how's the food today uh bland was
28:04there an issue with your spaghetti bolognese food it wasn't very nice it wasn't very nice
28:11listen up and listen up carefully and i don't want any back chat yeah this is how it is i've just had
28:15to give away two main meals because the customers are absolutely disgusted with the food that's actually
28:21gone out there what you need to be doing is you need to be looking at peeling the tomatoes before
28:25putting them in there making sure the spaghetti listen making sure the spaghetti is cooked but he
28:31needs to listen just shut up and listen to me yeah you need to be able to take that feedback on board and
28:35make sure that we change it for later on otherwise we're not going to be selling too much at the supermarket
28:42the spending continues 123.123 pound 18. we are hemorrhaging money
29:006 pm five hours late the chicken korma passes the taste test
29:05oh that's fine and jennifer takes care of the girl's special guest a waiter from a nearby indian
29:15restaurant claiming to be a bollywood dancer thank you very much so i just need to sort out some music
29:23what kind of music english or indian we have got indian music is that okay yeah indian is all right
29:33finally the girls welcome their first bollywood night customers okay you come with me we are right
29:38over here all right guys sorry what do you need we have our first customer having lost out on
29:46lunch sales the girls must now sell as much curry as they can so we can give everybody intimate
29:53personalized service get to know you whoever you're waiting on know their first name use it all the
29:58time obviously ask if they mind before you use it get personal with them have a brief conversation
30:03intro yourself make yourself personable to them and then just tips tips hi guys again just to formally
30:09introduce myself i'm jennifer and i'm going to be your waitress tonight and you are ben ben and julie
30:16brilliant yeah yeah yeah it's going the wrong way am i here we go okay it's too thin now is it
30:30what's the order two times tt one times as what's the what's i am allu sha but it's a it's allu s c h a t
30:41what do they want what do they want one times chicken korma two times what can we get it in english
30:46double a zone yes what's to dodge tikka
30:49it's busy at the duke of hamilton bolognaise is a starter and then bolognaise is a main course
31:02carbonara is a starter and then carbonara is a main course
31:10as the pub fills up the team go outside for a pep talk
31:15right then first of all guys i just want to say that we you know we've made it much more
31:20organized which is really great you've done a fantastic job out there so well done that's
31:24cracking we need to get in the kitchen we need to wrap this up now tell you what you need to do
31:29let's do it in the kitchen i'm doing it now what i want you to ask me continuously is what have we got
31:34on the menu is that all right is that clear if customers have any specific need just come to me and i'll
31:39ask you to see if i can accommodate that what i want from you tonight is a big drive just go out
31:44there smiles on your faces you know it's going to be busy in the kitchen just make sure the customer's
31:49understanding is you know some things they'll have to wait for like the pizzas come and check with me
31:53and i'll say yes it's ready or no it's not job done okay all right okay guys come on right one two
32:01three let's go two massive pizzas we've got one kind of veggie deluxe pizza
32:06pizza and we've got a kind of meat feast pizza how many inches is massive well when i say it will
32:13fill the hole let's put it that way the orders have piled up but despite two visits to the
32:20supermarket supplies are running low i need more cheese tomatoes okay guys i need ham i need palmer
32:26ham i need tuna don't you i need fucking everything one veg one meat feast mate with one out of four
32:31pizzas project manager ian has a solution just getting half of that me old china
32:37the other half is going to go to some shandy drinking students okay you're going to halving the pizzas
32:46okay um what you've got oh the sauce there anything else you need in terms of
32:55it isn't there's been basically the chef just said to me that there's because we haven't got any more
32:59whole pizzas left um they've kind of bigger pieces that we've segmented 50 50. no that's fine i
33:07understand that i'll get i will i will get you some a proper pizza i apologize about that i'll do that
33:13right now thank you right now thank you right now excuse me claudia
33:24see you later thank you very much bye bye bye
33:31the grand total is 14 pounds 99 please sir finally bringing bollywood night to an end the girls star
33:39star turn
33:52uh
34:06uh
34:10The day of the boardroom.
34:33Time to face Sir Alan.
34:35I put the idea together because I knew it was going to work, so I didn't give a shit what
34:44anyone else was going to say.
34:46I feel confident in my own performance as the project manager and the numbers are there.
34:50We achieved.
34:51Once I put my head into something, that's it.
34:53I don't go into a challenge half-hearted.
34:55If Sir Alan says, yes, Sara, your team won by £50, I'm not going to be happy with that.
35:02I want a big win.
35:05You may go through to the boardroom now.
35:19Good afternoon.
35:38Good afternoon.
35:43Now, an interesting task, pub grub.
35:50So, how was Ian as a team leader?
36:03Don't all speak at once, guys.
36:10You've got a solemn look on your face, Mr Smith.
36:12I think sometimes silence is thunderous, Sir Alan.
36:15What does that mean?
36:17It means that I don't think Ian was a good project leader.
36:20Ah.
36:21Right.
36:22Ian, tell me how you set about dividing your team and who did what?
36:28We had a meeting together, Sir Alan, to discuss skills and the decision was made.
36:34Kevin stepped forward to be our head chef and the other team were front of house.
36:38And, Simon, what did you do?
36:40I was the bus boy, Sir Alan.
36:42The bus boy?
36:43And the pizza maker.
36:44I was in the kitchen.
36:45I hear that you're a bit of a dab hand at chopping onions.
36:49Chopper Smith, maybe, is your new name.
36:53I get the impression, Simon, that you're one of those people that, you know, likes to get on with the physical side of things.
37:00Show me what you want me to do and I'll get on with it.
37:02Not just physical, Sir Alan.
37:04I beg your pardon.
37:05Not just physical, Sir Alan.
37:07If I'm delegated a task, my management experience from being managed in the forces is that sometimes if you think the decision is wrong, you can try and bring to the attention of your boss where you think he's going wrong.
37:19I felt that we wasted time and we were making the wrong course.
37:23Oh.
37:24Glad I asked.
37:27Not a glowing report, Ian, but we will see when the numbers come out.
37:31Ladies, Sarah, good team leader?
37:36We did have a few hiccups at the beginning while she was finding her feet, but once the initial period was over, she was really good and yesterday was great.
37:47I've got this here, this is a ticket here and it's got £5 on, so you sold tickets up front, yes?
37:54Absolutely.
37:55And what would they do with these tickets?
37:57Well, basically, the whole point of the ticket is it was sold for £5, which was taking off their bill at the end of the night,
38:04so it guaranteed people coming through the door.
38:06Did they all turn up, all the tickets?
38:07No.
38:08No, about 50%.
38:09Right, so you've got £5 for nothing in some cases, more for them, so to speak, yeah?
38:13Yeah.
38:14How many did you sell?
38:15Do you know how many sold up front?
38:16We sold about 50 tickets.
38:17So you had about £250 before you kicked off then?
38:21Yeah.
38:22We were in profit, Sir Alan, before we actually sold our first meal.
38:25Really?
38:26Yeah.
38:27Profit before you sold your first meal?
38:28Yeah.
38:29That sounds rather good.
38:31And Sir Alan, I'd just like to point out, we didn't pay for the printing either.
38:34No, I was going to say, it didn't look like you should either.
38:39How many servings did you do?
38:42We couldn't do lunch, there was a major issue because...
38:45Don't you think you missed a trick there?
38:47Absolutely.
38:48Because there were so many dishes to cook, the dishes that we actually choose were quite
38:52difficult.
38:53You know, it was a bit of a disappointment, really.
38:54Absolutely.
38:55Maybe opportunity lost here.
38:56Okay, listen, I think it's time that we get down to the money here.
39:02Margaret, would you read out the boys' figures for me?
39:06Well, Renaissance, the boys' team, took £844.97.
39:11But they spent £543, so their profit was £301.97.
39:18Right.
39:20And Nick, Alpha, took £795, but they spent in total £190.73, which generated a profit of
39:32£604.27.
39:34Oh, so the ladies won.
39:40Good.
39:41Well done.
39:42Okay, I've laid on a treat for you.
39:43Now, it's quite interesting, considering the tasks that you've just done.
39:47There's a beautiful country manor that I've laid on, and there's an excellent chef there,
39:52who's going to teach you how to cook.
39:55Okay?
39:56Have a nice time.
39:57Off you go.
40:10Ian, you lost.
40:13A word that's not in your vocabulary, I understand.
40:17A word similar to it, Sir Alan, yes.
40:20Yeah.
40:21Go and have a discussion, and I'll call you back in here, and we will go into a lot
40:26more detail, and see which one of you is going to be fired.
40:30Okay?
40:31Off you go.
40:35Good job.
40:36I'm going to come out.
40:37Really happy to be here, and obviously, you know, it's great winning, but if the boys
40:51had just worked out their costs, we wouldn't have passed, because I don't think Sara, as
40:57a project manager, did a particularly great job.
41:00Hi.
41:01Hello, ladies.
41:02Hi.
41:03Excellent. And we're going to be doing a menu today comprising of crumble made with a fruit that you've just gathered from the orchard.
41:10I'm going to work on these shoulders. These are amazing.
41:14Think of all those housewives across the country. This will change our lives.
41:23Thank you so much for all your effort.
41:26Every single one of you put so much effort into making this Bollywood night a success. Thank you.
41:32Cheers. Cheers. Cheers. Cheers. Cheers. Cheers.
41:41For the losers, a mug of tea.
41:46Sugar?
41:49Sugar?
41:54We lost.
41:56Sorry lads really.
42:05I'm happy to take some of the blame. I'm project manager. But the overall blame lies with Kevin in my opinion.
42:11I'm so disappointed that we took that money and lost. I'm so gutted that we took that money and lost.
42:21I'm not vulnerable at all. I'm not getting fired. I'm not concerned in any way. I know Simon's shitting himself and Ian is completely crapping himself.
42:30You know, I did a great job. I've got nothing to worry about.
42:33This is a classic example of totally out of control on their costs.
42:40I don't think costings ever occurred to them in the whole thing.
42:41They spent an enormous amount of money compared to the actual takings. I mean, working hard but to no avail because they didn't know what they were doing.
42:47And they took more than the girls. They had more, you know, higher takings.
42:57It's the definition of a busy fool isn't it?
43:00Yep, I'm afraid so.
43:04to the actual takings.
43:05I mean, working hard, but to know a vow
43:08because they didn't know what they were doing.
43:10And they took more than the girls.
43:11They had more, you know, higher takings.
43:13It's the definition of a busy fool, isn't it?
43:15Yeah, I'm afraid so. Busy fools, yeah.
43:27Hello?
43:28Now, Frances, can you send the candidates in, please? Thank you.
43:32Sir Alan, we'll see you now.
43:34Right, Ian, I'll tell you what annoys me about this loss
43:52is this is the epitome of blowing into the wind
43:56because you actually went out and you took 844 pounds.
44:01You actually worked hard.
44:02You were beavering away.
44:04And what was the end result?
44:05Nothing, really, because you made fatal errors.
44:09That's what annoys me.
44:11Who was in charge of how much we should make,
44:14what we're going to buy,
44:16you know, the pricing and all that stuff?
44:18Can you walk me through that?
44:19In terms of the costings of the menu and the supplies,
44:22that was the responsibility of the head chef, Sir Alan.
44:24So, Kevin, you can pull faces,
44:29but what I'm trying to understand here is what went wrong?
44:32I never wanted to be head chef,
44:36and I feel it was a way of shifting responsibility to me for this task
44:40because Ian wasn't prepared to take responsibility as project manager.
44:44I did a great job in the kitchen.
44:46The ciabattas sold like hotcakes.
44:48I also made a carbonara that I'd never made in my life,
44:51which every single person told me was one of the best carbonaras they've ever tasted.
44:55I prepared food to a very high standard,
44:58but I never said I want to be head chef.
45:01Not a high standard.
45:02I mean, you had complaints lunchtime.
45:06Ian, why didn't you take control of this?
45:09Sir Alan, I tried my best to take control of the situation
45:12by appointing Kevin as head chef.
45:15But how did you deal with costings?
45:17Because, from my recollection,
45:19you fixed the prices at which you were going to sell
45:22before you had any idea at all
45:24of the quantities you were going to sell
45:26or what you were going to need to buy to make the dishes.
45:29Is that the way costings normally done?
45:31I expect from a head chef I need to have quantities of ingredients
45:35that we need for the day service, and I...
45:37You keep bouncing it over to Kevin.
45:39You're the boss, you know, you're the boss, right?
45:41And I want to know why you didn't have some form of control
45:46and understanding of the costings.
45:50Just tell me, will you?
45:51Sir Alan, numbers weren't done
45:52until after they should have been
45:54for the margins to be where they needed to be
45:57to come back in here with a big enough profit.
45:59So you don't think you're responsible for the failure of this task?
46:02I think that others are more responsible
46:06for the failure of this task than me, Sir Alan, yes.
46:08Apart from echoing again and telling me Kevin, who else?
46:11I think I was hindered throughout the task by Simon's
46:15difficult communication style, shall I say.
46:19What is that all about, Simon?
46:21I am doing something...
46:24If I want to make a point to Ian,
46:27I have to attempt to hammer it home with a sledgehammer
46:30before someone will listen to me.
46:32And I felt invisible.
46:33We were sat in a car with the phone just talking to the other team.
46:37The other team were controlling Ian.
46:39The other team was spending money on marketing materials.
46:41It was essential that I stayed in touch with him.
46:42What could we market?
46:43Because we didn't know how much we had to buy.
46:45We needed to crunch the numbers down
46:46so we had the amounts.
46:48He just grabbed me at one point
46:50and said, stay positive and trust me.
46:52I need you to stay positive.
46:54But I had nothing to stay positive about.
46:57Let me ask you another question.
46:59You spent a lot of money on marketing.
47:01How much do you reckon you spent on marketing totally?
47:03Sir Alan, it was £272.
47:05that we spent all together on marketing
47:07and dressing the tables and the front of house, etc.
47:12I mean, for example, the girls, as you may have heard,
47:15got their printing done for nothing.
47:17Don't you think you overspent a lot there on the marketing side?
47:22Sir Alan, without that marketing,
47:23we wouldn't have got a number of people
47:26who actually came to our restaurant.
47:27It was an overspend.
47:29Terrible waste of money.
47:30We've got several problems here.
47:35One is we overspent on marketing
47:37and two is we bought too much food.
47:39But the third one, which is ridiculous,
47:42is that the margins weren't good enough anyway.
47:45On the stuff you did buy,
47:47you didn't apply, you know,
47:48the simple principle of multiplying by 2.5
47:52for your retail price.
47:53I made a decision for the prices of the food.
47:57Basically, I had to make that decision
47:58because we needed to get the menus printed
48:00and there was procrastination.
48:01So you put the price down
48:03and damned whether you knew whether you could make it?
48:06I did.
48:07I plucked the price.
48:08Is that clever?
48:09Yes.
48:09No, it's not clever.
48:11Do you know I'm starting to worry here
48:13that I have in front of me
48:14seven people who tell me
48:16that they have some business acumen about them, right?
48:19I can't see any on the table here today.
48:22I can't see any on the table here today.
48:25None whatsoever.
48:27This is, this stuff is so simple so far.
48:30So simple.
48:34I am so bitterly disappointed
48:36looking at you seven here
48:38and you haven't got a bloody clue.
48:40Not a bloody clue.
48:42Ian, you tell me which two people
48:46you're going to bring back into this boardroom.
48:53So I'm there.
48:54Kevin and Simon.
48:54Kevin and Simon.
48:56Okay.
48:57All right.
48:58Well, you have a four.
48:59Go back to the house.
49:00You three, go outside
49:02and I'll call you back in shortly.
49:12Not one of them
49:13seems on this particular task
49:15to have any business acumen whatsoever.
49:17It's unbelievable.
49:18I think Kevin was largely responsible
49:21for the over-ordering.
49:23That would, I would put at his doorstep.
49:25I don't think any of them
49:27sat down and thought,
49:28let's cost this.
49:29They picked their menu,
49:30they decided what they'd sell it at
49:31and they worked out what they'd need to buy.
49:33Too late.
49:34There was no proper organisation.
49:35Anyway, we'll see.
49:38We'll call these three back in
49:39and we'll get down to it finally
49:41and one of them has got to go.
49:48Hello?
49:49Yes, send three of them in, please.
49:51Yes, sir.
49:53Sir Alan, we'll see you now.
49:54The frustration is,
50:09as I said earlier on,
50:11is that you took the most amount of money.
50:13That's what annoys me.
50:14Me as well, sir Alan.
50:16Enormously.
50:18Why have you brought Simon in here then?
50:21What has he done wrong?
50:23Sir Alan, he was pointing
50:24out constantly,
50:26problems, problems, problems,
50:27but I wasn't hearing any solutions,
50:29any help.
50:30I needed as much help as I could get
50:31and it's easy to point out problems.
50:33That's the easy thing.
50:34I need people to help me
50:35with how to get over them
50:36and I really felt
50:38like I wasn't getting any help from you, Simon.
50:40I really did.
50:41Listen, Simon,
50:43it's all very well moaning and complaining
50:45but I want to know
50:47what you would have done different.
50:49Not, this is no good,
50:51we're out of control,
50:52you know, this is not happening.
50:53What would you have done?
50:55I did point out specific problems.
50:57I wanted to know
50:57what it was going to cost us
50:59to make a portion
51:00and what profit
51:00we were going to make on selling it.
51:02Right.
51:02I knew that, you know,
51:04if you buy a loaf of bread
51:05for 50 pence
51:06and you buy a jar of peanut butter
51:08for a pound,
51:09you've spent £1.50,
51:10but you could make
51:1125 peanut butter sandwiches
51:13and sell them at £1.50,
51:15I know that's how food works.
51:16Right.
51:17And I kept labouring this point.
51:19And no one was listening to you?
51:19No one was listening to me.
51:20Why do you think
51:21he's brought you back in here then?
51:23I don't know, Simon,
51:23but it says everything
51:24about Ian's management style
51:25that the two people he's brought in
51:27are the two people
51:28under his direct control.
51:29Kevin.
51:32Yes, sir, Alan?
51:33Head chef.
51:34You say,
51:35no, I said I'd cook.
51:38I didn't want the title of head chef.
51:40And you don't feel
51:41that the responsibility
51:42of working out the components
51:44or the ingredients
51:45that go into the product
51:46were down to you?
51:47Absolutely not.
51:49I actually came up
51:50with the concept
51:50of having Italian.
51:52I eat in a lot of Italian restaurants
51:53and I know what's popular.
51:56I phoned the restaurant
51:57to get...
51:58So you took responsibility,
51:58sorry to interrupt.
51:59Yeah, for what's on the menu,
52:00I took responsibility for it
52:01and all of the...
52:03You know, everything
52:03on the menu sold.
52:04So you designed the menu?
52:05I designed the menu
52:05because I eat in Italian restaurants.
52:07I said to Ian,
52:08these are the prices.
52:09Ian was happy with those.
52:11Ian then phoned them through
52:13to the other team
52:14and the other team said,
52:15it's far too expensive.
52:17I don't think they'll,
52:18you know,
52:18they'll sell for that.
52:20And they overrid
52:21Ian's decision
52:22for pricing.
52:23I'm going to have to beg
52:24to differ, I'm afraid.
52:25You tell me then.
52:27That's exactly how it was, Ian.
52:28You took no decisions, Ian.
52:29You let the other team...
52:30Absolutely, I did.
52:31Absolutely not.
52:31You let the other team
52:32dictate every decision.
52:34Absolutely not.
52:35I've heard of remote management
52:36experience, Sir Alan.
52:38Ian's management
52:38was non-existent.
52:40At five o'clock
52:41yesterday afternoon...
52:42That place took 850 pounds.
52:44At five...
52:44Excuse me,
52:44I didn't interrupt you,
52:45you don't interrupt me.
52:47At five o'clock
52:47yesterday afternoon,
52:48I was so concerned
52:49of the lack of leadership.
52:50I took everyone outside
52:52and I gave them
52:54a motivational talk,
52:56led them...
52:56You did?
52:56Yes, I did.
52:57I had to take charge,
52:58otherwise it would have
52:59fallen apart.
53:00Ian did not lead...
53:01No, Ian, you had no leadership.
53:03Sir Alan, I was at the same meeting.
53:04I didn't interrupt you.
53:05At the meeting?
53:05It's the project leader.
53:06I was at Kevin's meeting.
53:07Sir Alan,
53:08he had no leadership skills.
53:10Did he call the team
53:11outside and have a pep talk?
53:13No, he didn't, Sir Alan.
53:14That's not true.
53:15He either did or he didn't.
53:16Come on.
53:17He didn't.
53:18No, he did.
53:18We had a discussion...
53:18No, he didn't.
53:19I did.
53:20We had a discussion...
53:20Well, you weren't in the pep talk then?
53:22I was in the meeting,
53:23Sir Alan, absolutely.
53:24And as soon as we got together...
53:25So he didn't do it?
53:26Kevin didn't get the team together,
53:27Sir Alan, no.
53:28The team all agreed...
53:29No, no, hold on one second.
53:30He said to me,
53:31I called the team together
53:32and I gave him a pep talk.
53:33Those were his words.
53:34You're saying he didn't?
53:35Load of rubbish.
53:37This is very confusing for me
53:39and it's a toss-up
53:40between who I believe.
53:41This gentleman over here
53:42seems to concur with him.
53:45Right?
53:45It's not looking great.
53:46Why shouldn't I fire you?
53:49Everything I've done
53:50has been in an honest fashion.
53:52I work to very high morals
53:54and I'm an honest individual.
53:55That pub took over 850 pounds of food
53:58in one night.
53:59We've been able to turn that around.
54:00Thank you very much.
54:00And I'm very proud, Sir Alan,
54:01of that team.
54:02They're not very proud of you.
54:06Simon, why shouldn't I fire you?
54:08You haven't seen the best of me yet.
54:09I will graft in any team you put me in.
54:12Graft, yeah?
54:12I know you graft.
54:13I want you to see my other talents.
54:15I'm not here.
54:15Yeah, that's what I'm looking for, actually.
54:17But can you do anything else
54:19which is inspirational?
54:21Yes, Sir Alan.
54:21Can you inspire?
54:22I can inspire.
54:23I have ideas.
54:24I'm perceptive.
54:26I'm shrewd.
54:26I can look at the bigger picture
54:28of the task.
54:29Put me in charge of something, Sir Alan.
54:35Ian?
54:37Some very, very strong arguments
54:39have been raised
54:39about your poor management
54:41of this task.
54:45And that's why I think
54:46possibly there is no smoke without fire.
54:51Kevin, you speak a great game.
54:54I wonder
54:54whether there's some smoke and mirrors
54:58in that argument.
54:59Simon?
55:06I am looking for somebody
55:08who's not necessarily
55:10good at chopping up onions.
55:12I'm looking for someone
55:13who's got a little bit more
55:14than the actual physical attributes.
55:16Please give me a chance to...
55:17I'm talking now.
55:18I beg your pardon.
55:19...or physical tasks.
55:21And that's what's concerning me about you.
55:23Have you got anything else
55:24other than physical ability?
55:26Yes, Sir Alan.
55:27I have ideas.
55:29I said I'm talking now.
55:30I don't want to hear
55:30any more from you, okay?
55:32Yes, Sir Alan.
55:37Simon?
55:39You're staying.
55:45Ian?
55:46This was a total disaster.
55:50Quite frankly,
55:51I think you lost it.
55:52Ian?
55:53You're fired.
55:56Simon?
56:04I think you're sitting here
56:06is a bit unfair
56:08at the moment.
56:09But I'll be looking
56:10to you one day
56:11to show me something
56:12more than chopping onions.
56:15Yes, Sir Alan.
56:16Both of you back to the house.
56:17Thank you, Sir Alan.
56:18Thank you, Sir Alan.
56:55Candidates wait
56:56for the survivors
56:57to return.
56:58What's the matter
56:58is this.
56:59There was a head chef,
57:01supposedly,
57:02and a project manager
57:02in the same kitchen
57:04and it still went tits up.
57:06Someone's got to take
57:07the supposed food.
57:08But that's what we had.
57:09I think Simon will come back
57:10most definitely.
57:12I think he's the working
57:13class lad with substance.
57:15I think Ian messed up this task
57:17but I think he's going to go further
57:19in the competition than Simon.
57:20To be honest, girls,
57:22if it was on hard work,
57:23we'd have run the task.
57:24No.
57:24No.
57:25No way.
57:26No way.
57:27No way.
57:34Who's your door?
57:35Boy, I've been out.
57:36Yay!
57:37Yay!
57:38Yay!
57:39Yay!
57:40Oh, my God.
57:41Ian was a dead man walking I knew straight away he was gonna go so it was
57:51just no way I did it just went in there let Ian speak I just nailed him to the
57:56ground
58:01it disappoints me that we took so much we did so many covers we worked so hard
58:04and then went absolutely but then that's because elementary mistakes were
58:09made by my head chef there'll be no tears there'll be no anger because I trust
58:13myself to deal with whatever happens in life I can deal with this because I'm
58:17an achiever one job now 13 candidates remain Sir Alan's search for his
58:26apprentice continues next week on The Apprentice I have found you one of the
58:35biggest shopping centers in England you're going to photograph customers but
58:42will the job focus the teams or will Sir Alan be looking at a room full of
58:48negatives thank you oh for Christ's sake Lucinda I'm sick of looking at you at the
58:55moment get out that door you're fired
59:00so what went wrong Ian spills the beans to Adrian Charles it's The Apprentice you're
59:05fired on BBC 2 now and for news and exclusive clips from behind the scenes
59:10head to bbc.co.uk slash apprentice and don't worry Ian there is a reason to get
59:16out of bed in the morning he's joining BBC one for breakfast