- And I live in a football locker room, and I still don't think it smells as bad. I mean, you can't get
much worse than that. - It's definitely dirty behind the bar. Actually, that light socket looks like it could kill somebody at any moment. You should've worn a condom into the bar. (upbeat music) - [Announcer] Jon is heading
to Oakland, California for a very special Bar Rescue, to help football legend and
hometown hero Marshawn Lynch. (upbeat music) In 2018, Marshawn Lynch
opened the doors to Rob Ben's, a local restaurant and bar
in the heart of Oakland. - I think every time I've
been in this restaurant, since it's opened there's somebody from the community that I actually know. And for them to tell me like, I'm proud of you and what you doing. This next drink on me. - [Announcer] It was not only
a place for the community, but Rob Ben's was a tribute
to Marshawn's childhood friend Rob Benjamin, who was gunned
down in an altercation in 2007. - There's some appreciation
to keep his name alive. - [Announcer] Additionally,
Marshawn saw Rob Ben's as a place to give to his aunties, to help them realize their dream of having their own restaurant. - I remember I was about 11. I just started experimenting myself and started cooking and
I just got good at it. - I've never worked with Kecia before, but now that I have, we're
really each other's balance. We're each other's calm. Okay, fries go with this
order, baby, right here. - It gave us an opportunity to where we can share Sunday dinners
with the community, every day. - [Announcer] Marshawn
continued to round out the rest of the staff with other family. - Why you say it so demanding?
- You see what I say? - Give me one beer, Stella. Came up and say, "Cuz, I need bartenders." Grabbed my phone, called ABC Bartending, and enrolled and was
in there the next week. - When you come in here, it's
already a sense of family. And then, I mean, when you sit
down in this establishment, you almost started to
begin to feel like family. It's a good ass feeling. - When Marshawn named the business after my brother, it
made my heart flutter. 'Cause he showed respecting
the love he had for my brother. - [Announcer] With Marshawn busy running his other businesses and charities, Auntie Kecia took on the ownership load. - My day starts sometimes
at 6:30 in the morning. If I can't get a food delivery, then I have to be the
one to go to the store. I'm lifting 40 pound boxes. Yeah, there's a lot that goes into it. The hours are countless. I probably do a delivery three times in a seven day period. - [Announcer] However,
the stress of the business began to take its toll on Kecia's health. - I've been in the hospital
for the past three days. And right now I'm having some issues with some slight
paralysis in my right leg. - [Announcer] Without a leader present, the lack of professionalism from the rest of the family began to show. - And this is, you never wanna see red. So in restaurant terms, we
are in the weeds right now. - This is a business,
although this is Marshawn and his family, this is a business. - Hey, I ain't gonna lie, I'm on my break. - [Announcer] Between Kecia's
absence, his family's antics and his intent on preserving
the legacy of his friend, Marshawn has decided to reach
out for help to Bar Rescue. - I don't wanna just be no
bar that was a one year thing, and then it just go down the drain. - So how far was it from
here where you grew up? - Around the corner.
- Wow. - But my first game was two or
three blocks away from here. - So this is your home,
your career started here. - Right, it started and ended here. - How perfect, huh? - Yeah, I think they call that, what's that, Cinderella story? - Yeah, it is a Cinderella story. You had one hell of a career, buddy. - It was all right.
- It was all right. - Yeah. - My respect for you as is immense. - Thank you, appreciate it, big dog. - You ready? - I'll get one Skittles and
she'll have the side car. - I gotta tell ya, it's
a nice looking bar. I like the colors, I think the black and red is pretty cool. - It's black and burgundy,
for the Oakland Saints, one of the first times Rob came to see me play I
was playing for the Saints. So that was where the
color scheme had came from. - [Jon] So connected back to Rob. - Yeah.
- Wow. So I wanna hear about Rob. Yeah, I ain't gonna lie to you. It's more of a touchy subject with that. I mean, you know, that's just my brother. Just from, shit, as
early as I can remember, opening my eyes, him being in my life. And you know, it was taken away from me. Just the impact that he left on my life, the name of the restaurant
is just in honor of. - So he's been a large
inspiration in your life. - Facts, we got his older brother that's working in there too. - Wow.
- Yeah. - So his family is in
there with your family? - Oh, most definitely. - [Jon] As it should be. - I don't even need to hear
no shit about your ass. - So who's that? - Okay, that's my Auntie Shawny. She was here with the previous owner. - So she was the one who talked
you into it, so to speak. - Right. - I got roses for hoeses. - That's my cousin face. - What does he do? - [Donte] Where my bucket? - He bartends too. - Okay, who's that? - (laughs) That's my big brother. - That's your big brother.
- What the hell is he doing? - What's his name?
- That's Dave. - So tonight is ladies' night. - It is. - [Jon] This is what he does,
he dances for every lady. - I guess so. - Yeah, happy ladies' night, happy ladies' night at Rob Ben's. - So who's cooking now? - Auntie Kecia is head of the
kitchen, but she kinda sick. So right now we got Rob
older brother Ralph. - Hey what y'all doin' up
there, man, (indistinct)? - And you've got my Uncle Denoyd. - Sell some (bleep) chicken. - Like I said, Auntie Kecia not here, but I feel she's more of a drill sergeant. - Okay, I want y'all
to be yourselves, okay? 'Cause y'all all over
the place right here. - So what's this? - It's a Long Island. - [Donte] Want me to pour it out? - You can drink it, or pour it out, yeah. - [Donte] I don't want it. - So when this bar is this full, you'd think you'd be making
money right now, wouldn't you? - Hell yeah. - What if I told you you weren't? - Then I would wanna look and see how many people
are in there ordering. - So what I did is I sent
somebody in here called Partender. What they do is they go behind your bar, they weigh every liquor bottle. - Right. - And then we let you run for two days. So at the end, I compare what
they rung to what they used. And it shows me the difference. Last weekend, they poured
$6,500 worth of booze, but they only took in $2,700. They lost $3,726 just this weekend. That was the weekend, this
is the losses for the month. This is the losses for the year. - That's disaster. - That is disaster.
- That's disaster. - They blew it. - (bleep) Damn right. - Hey bud, you ready to
do a live performance? - Nah, hell no. - Y'all done turned him up, blood? - What the? - He got me (bleep) up. - Okay, who got you (bleep) up? - Y'all wanna hear some rap? Then hear me (bleep). Yeah, bitch, I'm from two, three. They call me pick two, three. - I mean his freestyle is just weak. - Tell your bitch she
can suck this (bleep). - Problem is that there's a woman sitting there with her mother. - Now what? - And he's talking about a blow job. - Not only that, he done put them dirty ass butt cheeks all on the bar. - You don't wanna hear my music, get the (bleep) out,
this my bar right now. Shut your ass up. - What the hell is he doing? - Nah, that's over the top. - Do you think that's cool? - Nah, hell nah that ain't. Shit, that's a case waiting to happen. - Right, exactly right. We gotta run this more like
a team, less like a family. Does that make sense? - Yeah. - Everybody's gotta hold up their own. Everybody's gotta fricking
deliver, or as a team we lose. - You give them the opportunity, now they got to freaking seize it. - That's what time it is. - That's what time it is,
it's time to seize it. - You might've been an all
right coach in the leagues. (Jon laughs) You got to me ready to go and bust some (bleep) heads right now. - I wanna go in, let's
go in and talk to them. - Guys, look up for just a second. Who still doesn't have a drink? Look around, who doesn't
have a drink still? Put up their hands so they can see. Okay, Donte, come on guys, let's catch up. - [Ralph] Order up! - So what happens? You guys send it up as it comes
up, or you send it together? - Oh, you got two things, my bad. - Yeah, you send it together, right? - Hold on.
- No, no, not yet. - Forgot your hush puppies. - So what's the system here? Is it as the food is ready you send it? Or do you wait to do whole tables? - We actually send it when it's up, but then everything's not
ready at one time, so. - But I mean, you have to time it. That's where it comes in. Otherwise, we're just slamming food. What good is that? - All right, we're starting
to get hit a little bit? - Starting to come in,
tickets are coming in, but it's a lack of systems. They're not sure when to send one dish or cook the other dish, it's just... - Are there table numbers on the tickets? Guys, do we know where
every order's going? - Just as I suspected,
there's no systems in place. They don't have any steps in place. There's no process in place. So it's just a free for all. - Well, let's see what happens. Let's see if the right food
gets to the right table, - I'm sorry darling,
I wasn't ignoring you. Are you waiting on your drinks? - [Woman] We are. - We gotta get these tables done. - You got, oh, you switched tables on me. - No, no, no what's the table number? - It's supposed to be table five. - Okay got you, got you. - But they switched tables.
- Okay. - I need a shrimp and grits and- - We were doing so well. And now the kitchen crashed completely. Food isn't going out. We're running about 25 minutes behind. Surprisingly, the bar's catching
up, but the kitchen isn't. - Don't get ahead of yourself. You're cooking too much too fast. We're waiting on this, right? So give me this, then
go to the next ticket. So do it ticket by ticket, you know? Quality control, that's
what we're looking for. If you try to do too much,
the quality starts to lack. We're doing super easy food, we just gotta get that rhythm. You guys are slamming food
like nobody gives a (bleep). We give a (bleep) now, you know? Why do this four times? Here, come on, you have a pot. Look you have a pot right here, you know? So bring the pot to you, one, two. - We gotta get the systems in here, guys. - Now bring the shrimp to you. Don't do one at a time, that's crazy. - Get 'em out as quick as you can. - Look, look, we don't
wanna serve shit like that. Just one, two, three, four, and a garnish. Okay, I don't wanna show you again. I just want you to get it right. Don't be sorry, just do it right. Guys. - Shawny, can you check on food? They gotta try to speed
up back there if we can. - Chef, what's going
on with it the plating? And the food is coming out kinda slow. - Yeah, there needs to be
some help expediting this. - Rob, we need more help
expediting food to the tables. - [Rob] All right. - So is this the double border? They switched tables, that's
why this was double made. - I'm just serving what I see.
- No sweetie, I'm just letting you know. What happened was my customers moved. When I moved their ticket
over, I changed the table, and I guess it messed the kitchen up. It's just sometimes it gets a little bit frustrating, it's okay. So we don't need this, we don't need that. - You don't need-
- Yeah, that one they switched tables.
- Here, you need it now. - [Donte] Hey man bun, man bun. - Man bun, okay, that works.
- Man bun, he want a side car without the bullshit. - [ Expert] I heard, did you taste this. Did you use this?
- Yeah. - It tastes so much better. - It give it that that orange
taste to make it pop more. - Now, you're mixing this up. You're doing some of the
service tickets too, right? - Yeah, I'm doing a little bit everything. - Try to mix it up, 'cause
none of them have drinks yet. - I'm trying to get everybody. - Okay. - It's like a normal thing. Normally, I'm back
there by myself anyways. So it's always stress for me, so. I'm a real worker, man. I really try and bust it out
and make people happy, so. It's just the way I am. - You got some good guys in the kitchen. Real good guys. - So what's the cost of this, Chef? - Maybe 75 cents, tops. - So we're making money
on everything now, right? - That's it, and it's just the hush puppy, it's just fried flour, but we elevate it in a way that just
perceived value, you know? - Flavor. (Jon laughs) - Here I go. - Donte, did you get those
tickets out that we gave you? If you can, make two at a
time, three at a time, okay? Dig us out. I've become a pretty big
fan of Donte and David. Their attitude is great,
they're really trying. And with more training, I
believe they'll get there. Donte. (crowd cheers) Not bad, right? What do you think? He look good? See him in that? Okay.
- Here son, here son. - Guys, Donte, come on
over a sec, one second. I just wanna tell you
I'm proud of you guys. I'm proud of everything
that we did tonight. This was bad ass. - I mean, after the little
meeting we had earlier when you start running numbers, it start clicking in my head, we gotta get this shit together. - We do, and you fricking did, man. Stepping up is the best thing
that we can ever do as men. We step up in those moments. And you guys fricking
did, man, you guys did. So let's shut this down. Let's tell everybody goodnight. I gotta start remodeling this place. - So last call? - You still want me to
make these two, right? - Yeah, make those two, give a last call, and let's move on, okay? - Attention please, hear ye,
hear ye, last call for alcohol. Stress test, it was kinda, it was rocky, but you know, once we readjust and got a hang of it, it was cool. I liked it, it was a good experience. (dramatic music) (crowd cheers) - Oh, hi, Jon, oh this is amazing. - What do you guys think? - Love it.
- It's dope. - I love the neighborhood soul. - Thank you, Jon, appreciate you, buddy. - The neighborhood soul, 'cause
that's exactly what we is the neighborhood soul.
- Exactly. - Marshawn, what do you think? - I'm feeling it. - You all have gained
my respect this week. That neighborhood soul
was about your soul, not about a building, not about food. - You did it, you did that. - [Jon] You gotta see the inside, Donte. - Look what the big homie
did, big homie Taffer. You're the big homie now. - Okay, so there's only one thing left. You guys ready to go see it? - Yes.
- Let's do it. - All right, go ahead.
- Let's do it. - Oh wow.
- Ooh shit. - What?
- Oh my god, this is so nice. - What the (bleep)?
- Oh yeah. - Look at that.
- No, we gotta go over here, look. No, y'all didn't see the mural, look, look.
- Oh, I love it. - That's hella dope.
- That's dope. - I got emotional when I saw the years of Marshawn in the picture. He's such a great person. Look at our commercial. - Now it look like Ray
Ray's boom boom room. - What do you think? I got a smile? - Hell yeah. Look, he already at it. - Whose back is that in that mural? - That's you. - No, that's Rob Ben
watching you become a hero. - Rob is most definitely
is in the house, man. - I brought three NFL
players into your bar, three Tampa Bay Buccaneers,
Beau, Cam and Ali. Three NFL players, they're just
sitting in there right now. - Dude, you have no idea how
much food we're gonna order. - We're gonna get a bunch of food. - All right, that's cool with me. - [Beau] Cesar wrap, please. - [Cam] Can I get two fish
and chips and the salmon? - [Ali] Can I get the
bacon blue cheese burger? - Three guys, one order. - Perfect, thank you.
- Thanks. - I wanna watch the kitchen, with you, make this food, okay,
let's go in your bar. - We're hungry, dude. (dramatic music) - As soon as I see Jon, I'm like, oh (bleep) stuff is about to hit the fan. But if we wanna get
this far out of the red, then we need all we can get from Jon, screaming yelling, slapping, spanking, whatever Jon wants, we want it. - Okay, let's go back in the kitchen. Let's see what happens
when this order comes up. - You got a burger, a
chicken, two cod fathers. - I wanna see how long this takes. (dramatic music) Watch the raw meat all over her hands. Watch the raw meat, now
in with the chicken. She rinses her hand, she does not wash it. I just want you to understand the level of the cross-contamination
and how we get people sick. Is there still raw chicken
all over her hands? - [Tara] Most definitely,
and it's also on that towel. - Now she's now grabbing a quesadilla out of the plastic bag. There's now raw chicken on
that quesadilla, correct? Now she's got the raw chicken all over her handle of
the fryer, doesn't she? Now has Doug told her to put a glove on? - No. - Has Doug noticed any of this? - Oh (bleep). - I'm hungry. - So we're at 10, 11
minutes, nothing is finished. - Doug, you wanna come back here and help them get this together? - But this is legitimately
taking a long time, right? - Their ticket timing's
not gonna be right. They don't have veg on,
they don't have anything. - Watch your manager lead by example. - [ Doug] Same table, separate tickets. - Okay, his hands are on that now. So now he's touching the
drawer handle, no gloves. And he's making a salad
completely with his hands. (dramatic music) - Now, she just picked up
that raw piece of fish, put it down on the grill, wiped her hand on that
towel, put it down there. So now we have raw chicken,
raw beef and raw salmon- - All combined.
- All over this area. Now, look at her hands
all over everything. This is unbelievable. So there's no system whatsoever. The worst offender was Doug. Everybody listen to me. Doug, I watched you, you
never washed your hands. You never put on a glove, correct? Correct?
- Yes. - Does he know better? - He does know better. - And your hands are all over that. And now you're gonna
go touch more raw food and you know better, that's what gets me. Now you go, make raw chicken, put it all over your hands, wipe for 30 seconds with
this, throw it here, and now you're making a
fricking sandwich in that spot! How long have you been doing this? - A long time. - How much trouble is she in, Doug? - A lot. - Do you know she has no money? She might not make it
through the fricking week. - I don't want her to
lose, I want her success. - Is this successful? - No. - Well, the revenues has
gone down since you're here. You drive her kids 'cause she
can't drive herself, right? - Yes. - You help her in every way you can. You're a good friend, right?
- I try. - Why are you (bleep) her in here? Why? - I don't- - And you send her children's
money out the door? What happens when she shuts down? You go get another job, and she's screwed! And it's on you, 'cause you know better. Good friend, good manager. How much more are you
gonna watch her lose, Doug? What the hell is a matter with you? I have three NFL players outside of that dining room from
the Tampa Bay Buccaneers. I invited them here so that they'll talk about this place and help her get ahead. Take ownership, this is
your failure tonight. We have to shut this down. Let's go talk to them. - Wasn't really expecting
Jon to yell at me. I don't like being
demoralized and (bleep) on, and it hurts, it hurts to hear. - Ali, Cam.
- Hey. - Beau.
- Howdy. - How are you, guys? So you guys have been
waiting here 31 minutes. - Yup.
- Did you get any food? - No.
- Got nothing. What would happen if word got out that Tampa Bay Buccaneers
were hanging out here? What would happen? - People would come, it would be packed, they'd wanna see 'em. - So we have a great
opportunity here, don't we? And what did you do with that opportunity? - Fumbled it. - Fumbled it, you squandered it. You didn't even throw the ball, you fail. This is on you. I hope you guys will come back for me, and see this place again, and give them a chance after we fix it. 'Cause this is a great lady
that's got a lousy manager. Apologize to them. - All right, gentlemen, I
hope you give us another shot and come back, we'll get this fixed. - Thank you guys for this.
- Thank you guys. - You must hold Doug accountable. - I can do that. Doug has failed me as a general manager, and I've failed at keeping
people accountable. And I need to separate business and personal, which I haven't. - [Jon] Go clean your kitchen. - It is an amazing day here
at Das Brauhaus and Cafe. So come on in, bring your
smiles, 'cause we brought ours. Hey, what's going on? Nice to see ya. - Hey, how are you? - How y'all doin, welcome back. - Hi guys, how are you? - [Man] Good, how you doing? - Really love this strawberry sage smash. It's a whiskey drink, but it's phenomenal. - Show me that smile! - I'm loving the new drink menu. They're nice, refreshing, and people are starting to love it. I've never seen this many
smiles behind the bar, or in front of the bar,
ever, at this restaurant. It's great, this bar finally
has good vibes again, and I'm glad, I'm very happy about it. - You got this, you're doing good. - I got a new chef coat tonight
from Jon, which was amazing. I'll wear that jacket very proudly, and I will do my best to make
Doug and Tara proud of me. - You got a lot of stuff? - Yeah. - Cool, well welcome back. - How we doing? - Once he's finally taken a breath and thought about his
recipes and his pour counts, he's actually digging himself
out from service well. - He's a good guy, if he stays
organized he can do this. - He can, yeah. I think we're in the clear. The crowd is so happy. They're raving over the drinks. The food is consistent. I think everyone's gonna come back. This is a sign of a very
successful relaunch. - A little different than the other night? - Much different.
- A lot different. - How long did it take
you to get your food? - Five, 10 minutes.
- Is it good? - Yeah, it's delicious. - Excellent, this is a great
lady with two young kids. She's a million dollars in debt. Spreading the word from you
guys can make a big difference. - Sure.
- Thanks guys, enjoy your summer. And we'll see you guys on the field. - All right, Sunshine,
that sells me, I got it. - Doug, the whole room is almost served. You freaking did it, we did it. Guys, we did it! We pulled this off. Well done, yeah! So what does everybody think of the bar? You like it? (crowd cheers) Who's coming back? (crowd cheers) - So for recon tonight I
got two friends of mine. This is Dan from Barstool sports, which is one of the most popular
sports websites in America. If Dan likes a bar he
can make it successful, if he doesn't he can make it
fail with a push of a button. Next to him is Chris Long, who's a current player with the Rams. As a Ram, Chris Long knows this town. He knows the sports market. And I've asked the two of them to come into your bar
and give me feedback. - Hi guys.
- What's up, man? - What's going on?
- How are you? - [Bartender] Can I get you something? - Yeah, can I get a Bud? - And how about you, hon? - I'll have a Bud Light. - Whoa, what kind of pouring is he doing? - Are you kidding me? - Thanks a lot man, appreciate it. What do you think? - Tastes a little flat maybe. - How can you succeed pouring
a bad beer in St. Louis? This is a home of Budweiser. - That's an embarrassment. - So I got burger, no cheese, Nemo fries. - Absolutely, thank you. - I'll do Reuben nachos. - [Jon] And that's our cook Anthony. - [Anthony] Freezer burn, freezer burn. - Now he's microwaving the
burger meat to thaw it out. He should already have the meat prepped and thawed before service begins. This is just lazy cooking. - [Cameron] Whoever wants
to put these goggles on can have a shot for free. - [Kim] Cameron, no, come on. (crowd cheers) - Kim tries, butt she doesn't have a clue. He does not behave like
this when I'm there. - But this is the real him. - [Man] Is our food coming? - [Kim] Is that burger done yet? - So they don't have their food yet. - Oh no. - Which has been what, a good 15 minutes or so?
- Yes. - That's totally wrong,
the cheese is wrong. You know what? (bleep) it, just put the
French fries, I'm done. - What is that?
- That's the Ruben nachos. - Oh no. You're a restaurant person. You know how important food
quality and consistency is. - That is a huge issue with me. - Who got the nachos?
- I'm the nachos. - Please be good. - These chips are awful. There's so much
sauerkraut, thousand island and none of the cheese. How's the burger? - I'm not a stickler about
hamburgers, but (bleep) man. For us, it was disappointing, because they were the basics, you know? How do you mess nachos up? How do you mess a burger up? It wasn't good. - For recon, I got two Kansas City Chiefs Offensive linemen, Mitch and Andrew. They know bars, they know this town. I thought they'd be perfect
to give us the scoop on recon. So this is a big moment
for Billie and the staff. Let's see if they deliver. - What are we having tonight? - I usually do something like mixed, maybe a little sweet or fruity. - You can do like a long beach which is basically a long
island, but with cranberry juice. - I'll give that a shot. - Did she give them a menu? - I don't know what to order. I need to look at the menu. - So she's made no effort
to sell them anything. - Ooh, getting live over there. (dramatic music) - So the shot comes first. Let's see, now she's
gonna clean up the shots. She now has everybody's
saliva on her hands, right? From touching the rim
of all those glasses. Wipes her mouth, with her hands, put your hands through her hair. She's doing it all wrong, she
hasn't done one thing right. - Long beach. - Oh, look at the color of that. - I'm actually confused at
what she just put in there. Even if it's sweet&sour and cranberry, that color is not normal. - Taste good? - It's not doing much. It's just like kinda watered down. - Oh man. - So what's the deal with
ordering this food again? - Okay, so you're gonna go to food window, you're gonna order from the food window. - Now, the fact that she
couldn't write it down and bring it over there
with the nine customers they have in the room is absurd. - I don't get why we can't just like order there, but whatever. - You guys got any
questions about the menu? - Now, would you ever order food from a guy with that towel
on his shoulder like that? - No.
- No. - I would ask him, did you
clean your neck with that towel? I just wanna know. - What can I get for you? - I'm gonna order just the big burger. - Can I just get grilled chicken? - And that's gonna be at
least a 30-minute wait. You guys okay with that? - 30-minute wait, at least. - Razzo was supposed to have a shot with the girls over there, I know. - I wonder how many
shots she's had tonight. - I don't know. - What kind of owner
would just say whatever? - [Jon] Shrug it off. - She can get drunk, steal
money, you know what I'm saying? I don't understand it. - And who's booze is she drinking? Billy's.
- Exactly. - Here we go. So he's thrown raw
chicken on the grill, Kev. Has he washed his hands? - Not at all.
- He's going in for more. - [Kevin] Look at him, going in a bag. - [Jon] Now he's gone
in the bag for chips. - So that whole bag would
have to be thrown away. Look at that. - So those aren't nachos. Those are more like deathos.
- Yeah, yeah. - You're gonna eat raw
chicken on your nacho chips. Can you imagine? - No, I don't want to. - Look at that grill. Now, I thought that was a
char grill, it's so black. That's a flat top. - That thing ain't been
cleaned since the early '70s. - Now, whatever he's cooking has got to come out with some black on it. - Yeah, no doubt. - Wipes that rag again, touches it all with his bare hands, oh man. And now with the spatula he
goes to scoop up that chicken. And what goes with the chicken on the bun? Some of that disgusting grill. - Her eyes are definitely glazed over. - You guys doing all right down here? - You guys have like tequila? - Oh yeah, you want some D? I'll take the D. (laughs) - You can do mine like slightly less. - Stop being a vagina. - She's getting drunker and drunker. - I will (bleep) you up, bro. - So he writes me this letter, tells me he's failing,
he's losing everything, Razzo's drinking, he
doesn't even care about it. She's getting drunker by the minute, and he's taking shots and playing pool. - Here's Dave, back behind the bar. - Go do something. - What are you talking
about, I'll be over here. - It'd be nice if he'd
help out his bartenders, wash some glassware, making
sure everybody's okay. He's just kind of standing
there doing nothing. - You got a rat face, man. I'll buy him a set of teeth. - This guy's a dick.
- Yes. - Val, she's our favorite lesbian though. Keep the faith, Val. - For recon tonight, I have Joe Escalante. Joe is the bassist from the legendary punk rock band The Vandals. He's been active in the punk
rock scene for 35 years. - I played at places like
CBGBs, The Whiskey and The Roxy. You got to stay current on music trends, because if it's the best bands playing the best songs,
people will come back. - I got Jennifer Allen,
who's a good friend of mine, and is a local, knows
Long Beach really well. Then I got Sarah Colonna. Sarah's an entertainer and comedian. And then with her is John
Ryan, who's Sarah's fiance, and happens to be the punter
for the Seattle Seahawks. - Who the hell are these kooks, dude? (bleep) kooks. - Hi there.
- Hi, how are you? - Good, what can I get you guys? - Cape Cod.
- Okay. - Look at the crazy variety
of pour spouts they have here. And some of the bottles don't even have any pour spouts at all, which makes it much easier to over-pour. - Thank you.
- For sure. - It's just so strong. - How do you screw up
a vodka and cranberry? - Doesn't smell great in here. - No, and I live in a
football locker room, and I still don't think it smells as bad. You can't get much worse than that. - It's definitely dirty, behind the bar. Actually, that light socket looks like it could kill somebody at any moment. You should have worn
a condom into the bar. - [Jennifer] Do you guys serve food? - [Bartender] We're working
on trying to get a kitchen in here, but for now we don't have one. - It's fine. - [Jon] From what I understand, Dave wants to add a kitchen to this bar, but if he can't get anything right, what makes him think he can
run a successful kitchen? - Exactly. - Oh good, the band's arriving. - [Singer] What's up black light district? How you doing tonight? (Punk music) - Oh man. - Okay, Jen is covering her ears. Punk rock should be loud,
but it can't be piercing. So when they're bringing the volume up, 'cause the system stinks, it
becomes intolerable for you. It creates an unsafe
environment for the customers and staff and could lead
to irreversible ear damage. I mean, it's unprofessional. - Right. (loud punk music) - If it's gonna be like this every night, I'm not gonna come back. As a musician, I would
not wanna play here, because the bar's not
designed to have live music that is amplified like that. And it just doesn't look like anyone's gonna survive this way, because in a punk rock world the scene here is too
limited to be successful. (loud punk music) - Look at that, there
are only three customers that are actually tolerating this noise. I can't subject my spies to
this headache of a bar anymore. I say we go in together, you hit the bar. Let's see what we got. - Yeah, let's do it. - Yeah! - So you wanna look at
the bar for a minute? - Yeah. - Oh hey, he's here. - What do you think, Joe? - It's a tough room, and if you get booked in this place once, you
will tell your agent, next time, let's not go back there. - I'm Phil.
- April. - April pleasure. Mind if I walk through and
take a look at the bar? - [April] Okay. - Dave, come on over. - Jon Taffer.
- David. - I'd like to meet some friends of mine. John is the punter for
the Seattle Seahawks. - David.
- Hi, I'm Sarah. - Sarah Colonna is a dear friend of mine. Sarah is a comedian.
- Hi. - Jennifer Allen is a local. - And Joe Escalante is the
bassist for The Vandals. - Oh really, wow. - Did this bar work for you? - [Sarah] It didn't smell great, and the drinks were very strong. - Did it work for you? - No, it doesn't work, it needs help. - I'm told you about 160,000 in debt. - Yeah, this is why we
kind of challenged you. We didn't think you were able to meet the challenge
of a punk rock scene. - Oh really? Joe, is there any punk bar that
can fill up 365 days a year? - Not playing punk rock. No, it's just not a business. And I've been in the punk
rock business most of my life. - You can't flounder in here in a sweater and say I'm punk rock,
doesn't work like that. - David, listen to me, respect somebody who's legendary in the punk rock space, who grew up playing in venues like this. - You guys flew in on the wrong plane. We don't want you here anyways. - This is not an emo bar
or a house music bar. - If you think you can run a punk bar and make money 350 days a year, I suggest that you don't
know punk music at all. - I think that's a crock of (bleep). - Well, you guys don't need to hear him be argue with an idiot. So I'll let you go, Joe.
- Thank you. - Would you rather be in the
punk business or make money? - Honestly, I'll shut it down knowing that we did the punk rock thing, other than selling out
the punk rock scene. - You wanna not be a sell out? Don't be a (bleep) sell out then! - I'm gonna keep it punk rock, dude. And if it's not punk rock
then (bleep) fly home, dude. - Hi, this is Jon Taffer. Click here to subscribe
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