All language subtitles for mystery.diners.s10e04.backdoor.bootlegging.hdtv.x264-w4f-HI

NARRATOR:
Tonight on "Mystery Diners"...

I don't want anybody to know
I've called Mystery Diners.

Charles, they're big jugs.

Those are growlers.

It's against the law for me
to fill those and sell them.

Patrick, grab
a magnetic tracking device

and put it in the wheel well
of that van.

She just threw that order
into the trash can.

I need to put a stop
to this now.

My name is Charles Stiles.

For over 20 years, I've helped
thousands of restaurants

eliminate their problems.

That's a frickin' thief.

Put it down.

You're fired.

But people are becoming savvy.

Mystery diner?

MAN:
No. We're good.

So we're going
deeper undercover...

WOMAN:
The bride and groom!

...using
private investigators...

I tagged
a few of your barrels.

...and unleashing
new technology.

Release the drone.

This is "Mystery Diners"...

Surprise.

...like you've never seen
before.

MAN: How long have you
been stealing from me?!

MAN #2:
Do you want to go to jail?

Charles.

Yes, Charles Stiles,
Mystery Diners.

Pleasure to meet you.
-Pleasure to meet you.

First of all,
I want to thank you

for meeting me
outside the restaurant.

It's a real sensitive issue,

and I don't want anybody to know
I've called Mystery Diners.

You know, I understand that --
meet outside the restaurant.

Obviously, you don't want
your staff to get suspicious,

so, you know,
but at the same time,

that means I don't actually
get to see your restaurant,

so tell me about it.

My name is Rick Bennett,
and I own

the Weiland Brewery Restaurant

out here in Long Beach,
California.

The original Weiland Brewery
opened in 1898 and operated

up until the dark days
of Prohibition.

It was closed all the way
until 1999

when I reopened it
in downtown Los Angeles

as the Weiland Brewery
Restaurant.

And recently,
I relocated the restaurant

out here to Long Beach,

where we've only been open
for a few months.

We have 24 beers on draft,

but by far our best sellers
are the Weiland craft beers.

We have the Honey Blonde Lager,
Amber Ale, India Pale Ale,

and Hefeweizen.

We also have great food.

One of my favorites
are the seared scallops.

The scallops are seared

and served on a bed
of Champagne Parmesan risotto.

It's excellent.

We also have a great
Weiland Burger.

It's a blend of three meats --
chuck, rib eye, and short rib.

You can choose
from over 20 toppings.

I like it with green olives,
the blue cheese, and bacon.

And it's delicious.

When we spoke on the phone,
you said

that you were having
a discrepancy

in your beer inventory.

Can you elaborate more
specifically on what you mean?

Yeah. I'm ordering
more and more inventory,

but it's not matching
my sales.

So, is it specific beer

or is it across the board
with all your draft beers?

No, that's only
the Weiland craft beers --

the Honey Blonde,
Amber Ale,

Pale Ale, and Hefeweizen.

Well, that's an odd issue.

So, do you actually
brew on premises?

We don't brew on premise.

We contract brew with one of
the best brewers in the country,

and they're out of Colorado.

So, I mean,
any kind of idea

of how much per month
you're losing?

About a barrel
and a half a week.

So, this translates
into six barrels a month.

Those barrels
would represent

thousands of dollars
in sales.

Well, I mean,
that's a significant loss.

I mean, we're not talking
just a little bit of beer.

I've been in the restaurant
business over 20 years,

and I know when I'm ordering
more beer in

and sales aren't going up,
there's a big problem.

Someone's stealing from me.
I just don't know who.

So, I mean,
do you have any suspects?

I have two people
I want to look at.

One is my manager, Mike.

He's been with me
for years and years.

He's more than an employee.
He's a friend.

And the lead bartender,
Kyle.

He handles the beer
from the time it comes in

until it's sold
to the customer.

So he should have some idea
what's going on.

Well, Rick, we're definitely
gonna take a look

at your manager, Mike,
and your bartender Kyle.

But we'll also take a look at
everybody else on your staff,

because at the end of the day,
your beer's going somewhere.

You've got a problem.

You've got to get
to the bottom of it.

Exactly what I want.

So, in addition to placing
hidden cameras and microphones

throughout
your entire restaurant,

we'll set up
the sting on a day

when most of your deliveries
occur.

We're also gonna select
the very best Mystery Diners

for this specific mission.

One of the other things
that I'll do

is I'll bring in a private
investigator, and that way,

he can do a background
check on all your employees

and make sure
there's no red flags

that we should be
looking at there.

And I think it'd be a good idea
to have him also do a stakeout

at your restaurant
over a few nights.

That way, we can look for any
kind of suspicious activity

that might be taking place
after it's closed.

I can't thank you enough
for coming out.

This is
a very serious problem.

If these losses continue,
I'll have to lay off staff.

That'll impact
my customer experience,

and that's the last thing
I want.

Well, Rick, welcome
to your control room.
What do you think?

Wow, Charles.
This is great.

Well, as you can see,

we have cameras
throughout your restaurant.

And we didn't miss
anything.

We have your kitchen...

your dining area...

your beer cooler...

your outside parking lot --

basically, anyplace an employee
or customer can be,

we got it covered.

That's fantastic.
I want the answer,

and I want to know

who's taking the beer
from my restaurant.

Now why don't we turn
our attention

to inside your restaurant
and start the sting?

Well, Rick, that looks
like your manager, Mike,

right there on the floor.
-Yes, that's Mike.

He's been with me

for quite some time
at the other restaurant.

We transferred him over
to the new one.

He's a trusted employee,
and I certainly hope

he's not the source
of the problem.

So, I'm looking
behind your bar.

It looks like your bartender
Kyle, is that correct?

Yes, that's Kyle.

Great personality,
good bartender,

and people seem to like him.

Well, good.
So, he does a good job, then.

He does do a good job.
Very nice job.

What I'd like to do now

is have my private investigator,
Patrick, come in

and share something that
you might find interesting.

Patrick, come on in
to the control room.

Hey, Patrick.
-Hey, Charles. How you doing?

CHARLES: Good, good, good.
This is Rick, the owner.

Yep. Hi, Rick.
How you doing?

Doing well.

Well, tell us what you got.

Well,
under Charles' direction,

I conducted comprehensive
background checks

on every single one
of your employees,

and good news is everyone
checked out pretty clean.

And as part
of my investigation,

I also wanted to stake out
your restaurant

during the late-night hours,

and it was on night
number two that I captured

some suspicious activity

that I think
you're gonna want to see.

Take a look over your shoulder
at the video.

So, during the course
of the surveillance,

I noticed something
really strange.

Now, as you can see, Rick,
this video was shot

from behind your restaurant
in the alley.

This is
in the early morning hours,

after your
restaurant's closed.

Do you recognize the van
or the driver of this van?

I don't recognize
either of them.

Now, as you can see here,
this individual is the one

I observed taking crates
from inside your restaurant.

Now, do you recognize
that individual?

Yeah,
that's my bartender Kyle.

What the [bleep]
is he doing there?

Son of a [bleep]

I wasn't able
to ascertain

exactly what was
in the crates,

but they loaded several of them
from your restaurant

into the back of that van.

There's no crates like that
in my restaurant

and absolutely no reason
my bartender

should be there after hours.

You know, the fact
that you're missing beer

and he's hauling things
out of your restaurant --

I'd have to say
he's directly involved.

You've got to be
[bleep] me.

RICK:
That's my bartender Kyle.

What the [bleep]
is he doing there?

And what's in those crates?

CHARLES: You know, the fact
that you're missing beer

and he's hauling things
out of your restaurant --

I'd have to say
he's directly involved.

You've got to be
[bleep] me.

I had no idea
this was happening.

Well, Patrick,
good job, as always.

Do me a favor and stick by close
in case I need you.

-Okay. Will do.
-All right. Thanks.

Well, that was some
pretty incriminating video

that we had to watch.

This is exactly why I called
your company.

CHARLES: Now why don't we
turn our attention back

to your restaurant.

So, tell me about the server
over here on the floor.

Uh, that's Gia.
Customers like her.

She's doing
a really great job.

Let me ask. Who is Sai?

He's a great guy.

He's won our employee
incentive program every time

since we've opened
the restaurant.

So, tell me how the employee
incentive program works

here at your restaurant.

Well, it's the employee
with the highest sales

and the best customer
satisfaction.

So, what do the recipients
actually win?

Anything from trips
to Disneyland,

Laker tickets,
Dodger tickets.

It sounds to me
like Gia doesn't believe Mike

that she's actually
losing to Sai

on this employee
incentive program.

I want to find out
why Gia doesn't believe Mike.

And, as you know,
Mystery Diner Brianna

started a few days ago
as a waitress,

so I'm gonna have her go in
and do some digging.

Yeah, let's have her
check it out.

Brianna, Gia's really upset

about the employee
incentive program.

Why don't you go over and see
if you can find out why?

BRIANNA: I've been undercover
for a few days,

and from what I've seen, the
staff is extremely friendly

and the customers
are always happy.

But based on my experience,

the brighter things are
on the surface,

it usually means

there's something ugly hiding
underneath.

Hey, Gia? So, we have
an employee incentive program?

How does that work?

Is he a good waiter,
though?

You know, I got to say,
that's a pretty serious
accusation.

I don't believe Gia's correct,
and I'll tell you why.

I run the sales reports
through the computer,

and it would be
extremely difficult

to falsify those reports.

Okay, well, good luck.

We just uncovered something
we weren't expecting to find.

Gia feels very strongly
that Sai isn't a good waiter,

and I wonder
if this could be related

to your beer loss
in some way.

That's a good question.

So, let's use this opportunity
to test him.

I'm gonna bring in Mystery
Diner Jamie, and that way,

we can find out definitively
whether he's the server

that you believe he is.

That sounds great.
Let's do it.

Jamie, go ahead
and go on in,

and make sure you sit
in Sai's section.

And I want you to really
put him through the ringer

and test him on his knowledge
of the menu

and all of his
customer-service skills.

I have a reservation,
party of two under Jamie.

Yeah.

The rivalry surrounding
the employee incentive program

is a new development
worth investigating.

So, for this sting,

I'm gonna test Sai to see if
he's really earning his sales.

JAMIE:
Hey, how are you?

If you had to pick one beer,
what do you recommend?

The Dutchess IPA?

Jamie, see if he knows

all the beers on tap here
at the restaurant.

Do you know all the beers
by heart?

Like, do you know --
Could you name every single one?

Go.

One.

Two. Three.

You guys have been open
for a few months,

so, I mean, in theory,
he should know all of your beers

that you have on tap,
correct?

It's a tall order,

but I expect him
to know that information.

Yep. Yeah.

You hit the whole list.

No, you didn't remember them,
either.

[ Both laugh ]

If you get the sliders,
I'll have, like, a couple.

You can have most of them,
but I just want to have one.

And we'll split the turkey
burger, too, is that cool?

All right. Thank you, Sai.

All right.
I appreciate it.

You know, based on what I am
seeing and hearing, I mean,

I'm not surprised that Sai
is winning every month.

Rick, take a look
at this back-alley monitor.

That's the same van
that we saw

in that video that my private
investigator captured.

Sure enough,
it's the same driver,

and there are the crates.

I'm willing to bet that
your bartender Kyle comes out

to meet him any second.

I think you're right,
Charles.

Wait a minute.
That's not Kyle.

That's your manager,
Mike.

What the [bleep]
is going on right now?

They're buddies.

And he's helping them
unload the crates

we saw leave your restaurant
the other night.

I don't understand why Mike
would be doing this.

Well, whatever's
in those crates,

Mike is stashing them
in your beer cooler.

It doesn't make any sense.

Is this really happening?

Why don't we send in Mystery
Diner Brianna into the cooler

and find out exactly
what's inside of those crates.

Yes, let's do that.

Brianna, I want you to go
into the beer cooler.

You're gonna see
several crates

stacked on top
of each other.

I want you to look inside
and tell me what's in there.

And be careful.

Don't let Mike
see you go in there.

Charles, they're big jugs.

Those are growlers,

and we don't sell growlers
at Weiland Brewery.

So, why is that?

You can only sell growlers
if you brew on premise.

It's against the law for me
to fill those and sell them.

Mike and Kyle are heading
back to the walk-in.

Brianna, put that away
and get out of there.

Mike is on his way
back to the cooler.

CHARLES: Mike and Kyle are
heading back to the walk-in.

Brianna, put that away
and get out of there.

Mike is on his way
back to the cooler.

BRIANNA: Whoops. Sorry.

[ Sighs ]

Look what Mike
and Kyle are doing.

They're tapping your kegs.

They're filling those growlers
with your beer.

That's why
you're missing your beer.

Unless you pick the keg up
and shake it around,

you don't even know
it's missing.

It's hard to find.

They've gotten so brazen
with this scam

they're not even waiting
until after-hours to do it.

They're doing it in the middle
of a packed house.

Charles,
I got to stop this.

Let it play
a little bit longer.

My private investigator,
Patrick, is outside.

I'll have him put
a tracking device on the van.

We'll make sure
we're able to track the van

and stop it before
it gets anywhere.

-All right.
-We'll make sure
it gets stopped.

Patrick, grab a magnetic
tracking device

and put it in the wheel well
of that van.

Tracking device
is in place.

We'll know exactly
where it's going.

It's not gonna get away.
-Fantastic.

Rick, look over here
in your kitchen.

It sounds
like Gia's upset

over the wait time
on her food.

Let's listen in.

She just threw that order
into the trash can.

I can't believe
what I'm seeing.

She's sabotaging him.
She's throwing my food away.

She's history.

Now it's gonna affect
the ticket time.

They're gonna have
to remake the food.

It definitely has
a domino effect here,

and it runs
throughout the restaurant.

Look at all the confusion

that Gia's caused
in the kitchen now.

I mean, you got Sai back there
looking for an order

that's now
in the trash can.

And the line cooks are saying,
"Hey, the order left."

She brought the kitchen
to a complete halt.

JAMIE: Thank you.

That explains to me
why he's always number one,

because, I mean, you take
care of your customers

like that --
-Yeah.

That is being an ambassador
for your business.

It certainly is.

Wow. Yeah,
I got to say, I mean,

I've been doing this
for a lot of years,

and this is
a Mystery Diners first

to actually see a server
pay for a meal

out of their own pocket
for a mistake

that was made that wasn't
even their fault.

He's a good guy.

It only took
a couple extra minutes.

You don't need to --

Just, for what it's worth,
we're having a great time.

No.

Your manager fixed
that ticket for Sai,

and now he's right back
in the beer cooler again,

filling those growlers.

I've had just about enough
of this bull[bleep]

Charles, I need to put
a stop to this now.

You know what? I agree.

Why don't you go there
and grab Mike and Kyle,

bring them back in here,
get them stopped,

and we'll deal with them.

And don't worry
about that van.

We'll notify
the authorities.

This isn't just simple theft.

Mike and Kyle are jeopardizing
my liquor license

by trying to sell growlers
of beer outside the restaurant.

Hey, who are you?

[Bleep] out
of my restaurant.

You two, stop what
you're doing right now!

MIKE: Holy!

What the [bleep]
is all this, Rick?

Mike, Kyle,
take a look around.

What do you think
this is?

Guys, let me explain
what's going on.

My name's Charles Stiles.

I'm with a company
called Mystery Diners.

Your owner, Rick,
called my company

because shortly after he opened
his restaurant,

he noticed a huge discrepancy
in his beer sales,

specifically his Weiland
specialty beers.

And we know why
he's missing beer.

You two are running this scam

out of the back
of the restaurant.

-Oh, no, no --
-Listen to me. Listen to me.

No, you guys listen.

You got this guy in a delivery
truck bringing in growlers,

and you're siphoning off
the top of the kegs

and hauling them out of here
in the middle of the night.

No, no, no.
It was a one-time deal.

All we wanted to do was
get some Weiland beer.

We love it.

We were gonna throw a big party

for a friend of ours
this weekend.

I mean, honestly,
when you think about it,

it's really a good way
to promote your beer.

Do you expect me
to believe some bull[bleep]

that you were gonna promote this
at a party?

For one party.

Now, look at me,
both of you guys.

You're gonna tell me this
is a one-time thing tonight.

That's your story?
You guys are sticking to it?

Turn around and take a look
at the board over here.

This guy Patrick on the board --

He's an undercover private
investigator that works for me.

And he's got footage
of Kyle hauling these growlers

out of here
just like you did tonight.

48 growlers tonight.

48 growlers
3 days ago.

48 growlers a week
for 3 months.

Are you kidding me?
Party, my ass.

I know what you [bleep] guys
were gonna do.

You're selling this beer

and sticking the money
in your pocket.

Of course not. No.

We don't brew beer here,
and we can't sell growlers.

And you're out there
selling growlers of my beer.

You can cost me a lot more than
just the money we've lost.

You're lucky if you don't end up
in jail tonight.

I'm not going to jail
for this [bleep]

CHARLES: Well, you guys actually
might, because you know what?

The buddy
that was driving the van?

We put a tracker on that van,
and guess what.

We already notified the police,

and they're en route to
intercept that van as we speak.

So, there's a good chance
you guys are going to jail.

I'll make it up to you
any way I can.

There's no way
to make this up.

There's no way
to repair this trust.

You two are both thieves,
and you're both fired.

I'm sorry, Rick.

CHARLES: Well,
you know what, Rick?

You've got a little bit
of housekeeping to do.

Gia -- You're gonna have
to have a talk with her.

And also, Sai -- We watched him
do an amazing job tonight,

and there is a reason
he is employee of the month.

Absolutely.

He did a great job under
some difficult circumstances.

But I got to tell you,
you got a beautiful restaurant,

you got a great crew in there,

and the food coming out of there
looks amazing.

Charles, I want to thank you
for coming out

and taking care
of this problem,

and if you'll let me repay you
for all your hard work,

I'll take you next door
and buy you two beers --

one for each idiot
we got rid of.

-I'll take you up on that.
-All right.

-All right.
-Let's go.

NARRATOR: Since being fired,

Mike and Kyle have been
contacted by the authorities.

Gia was embarrassed
by her actions

and has apologized
for her behavior.

Sai has yet to lose
the employee incentive program.

And Rick is happy to report
that sales are back to normal

and all of his beer
is accounted for

at Weiland Brewery Restaurant.