All language subtitles for Undercover.boss.S07E06.ALTEREGO.English-WWW.MY-SUBS.CO

Translated By The Community Of WWW.MY-SUBS.COM

Tonight on "Undercover Boss,"

nightlife trailblazer
Scott Gerber,

principal and CEO
of the Gerber Group...

All right, I'm thirsty,
come on.

Goes undercover
in his own company.

Hello.

Come on.

- Don't!
- That's scary.

Oop.

By joining his employees
on the frontlines...

Oh, now it's getting
a little crazy.

This no-nonsense boss...

We're going fast.

Will meet the people
who keep the party hopping...

You look so unsteady
on your feet.

- Don't mess it up, Chris.
- Whoa!

And then I spill it
all over somebody's suit.

And what will happen
when the boss discovers

his bars are missing
a key ingredient?

Sometimes, with it being
corporate, it kind of stinks.

I'm here about 80 hours a week
most weeks.

I had a funeral one day
with my family

and had to come to work.

I will guarantee you
that if my dad had been around,

he would've made sure
that didn't happen.

Find out next,
on "Undercover Boss."

With a base of operations
in New York City,

the Gerber Group
sets the trends

of the food
and beverage world.

Boasting more than 600
employees and 16 locations,

this taste making company
has been creating

unique nightlife experiences
for over 20 years.

♪ Hey! ♪

Designing and showcasing

these premiere playgrounds
for the elite is one man.

- Good morning.
- Good morning.

- How we doing? Good?
- Good.

I'm Scott Gerber, principal
and CEO of the Gerber Group.

The Gerber Group owns
and operates bars

and restaurants
throughout the United States,

and we have some
in Santiago, Chile.

Most of our bars and restaurants
are located in hotels.

We do everything from designing
them to building them,

and then we go on
to operate them.

It's the greatest business
in the world.

I'm the oldest
of three boys.

My brother Rande is
18 months younger than I am

and my brother Kenny is
four years younger than I am.

We grew up in Long Island,
New York.

My dad, Jordan Gerber,
had a successful business

making women's jeans.

In fact, he was known
as the King of Jeans.

So we didn't really
want for anything.

My parents got divorced
when I was 14 years old,

and we would spend the weekends
with my father,

and we would go out
with my dad as friends.

We'd go to Studio 54 together,
we would go to Xenon together.

I mean, it was
the greatest times in the world.

We started our business
back in 1991

when my brother Rande
followed me

into the real estate business.

Before that, he had modeled,
and one of his clients

was Ian Schrager
and the Paramount Hotel.

Ian Schrager
with his partner Steve Rubell

had a infamous club
called Studio 54.

They got busted and
ended up going to jail

for income tax evasion,

and so when you're convicted
of a crime like that,

they don't allow you
to get a liquor license,

so he turned to my brother
and he said, "I like you.

Why don't you open the bar?
I'll tell you how to do it."

And so my brother
came to me and said,

"Would you invest in it
with me?"

And so I said sure.

Rande is a celebrity
in his own right.

He's married
to Cindy Crawford,

and so when we
opened up our first bar,

called the Whiskey
at the Paramount Hotel,

between the people that he knew
and the people that Ian knew,

it was just, like...
it was huge.

That was 1991,
and after that one worked,

we were given
other opportunities

with the same owner
to open Morgan's in New York,

and then we had Skybar
at the Mondrian Hotel.

And then other hoteliers
started noticing

that we were doing
something pretty cool,

and so they started
approaching us.

So we ended up opening
places in Los Angeles,

the Sunset Marquis Hotel.

We had a few more in New York,
like Whiskey Park,

and then Starwood Hotels
was looking to develop

a boutique hotel brand,

and we became
the bar operators

in what today is the W Hotel
brand with Starwood.

We currently have
16 locations.

We're about to open our 17th
in the next few months,

called Mr. Purple
in New York,

and I want to keep
expanding our business.

My father was such a huge part
of our company,

and he was in business with us
since we started.

He had this amazing way
of connecting with people.

Whether it was a bar back,
a busser, one of my managers,

he became their friend.

My father passed away
in April of 2009.

It was a Monday morning
and my dad didn't come to work,

and I get a call saying
that he's really sick,

he's being rushed
to the emergency room,

and I got there, I saw him,
and...

I'm lucky that I had him
in my life

for as long as I did.

My dad didn't have to work.

He has... he had
a successful business,

and he really just loved
being with Rande and Kenny

and myself...

and spending time with us,
and that's why he did it.

I miss my dad every day.

He's a huge presence
in my life.

Rande was completely
the face of the company

up until five years ago.

Rande and George Clooney
have been best friends

for a very long time.

They had houses together
in Mexico

and they were drinking
a lot of tequila,

and decided to go
into the tequila business,

so when Rande left
the Gerber Group,

I had to take over all of
the responsibilities

that he had.

All right, what are we tasting?
Very thirsty.

Got a couple possibilities
for you here.

I know I'm
a demanding boss,

because people tell me that
all the time.

We get fresh, organic
ginger juice from...

All right, I'm thirsty,
come on.

I expect a lot from the people
that I work with

because I put in a lot.

Took me a little bit.
It's tart.

When my father was around,
he was very approachable,

'cause he was in the bars
all the time, and I'm not.

No disrespect, but I want
stuff out quickly.

We have a lot of people
that work with us...

Quick, quick, quick.

And sometimes there are
people that work with me

that maybe feel like I should be
saying, "Thank you, great job,"

but I'm busy
running the business.

Excellent.
This is Mr. Purple.

- See you soon.
- All right.

- Hi, how are you?
- Hello. How you doing?

- Here we go.
- What are we doing today?

I want to sort of look
like I'm from Montana.

Okay.

As our business grew,

Rande was the face
of Gerber Group,

and my father was
the soul of our business.

I was purely
the business guy.

Now I am the only Gerber
that is part of our company.

The company right now
is pretty big

and is continuing
to grow.

As we expand,
I need to make sure we are

maintaining the reputation
that made us a success.

How do you feel?

Very '80s.

While I'm undercover,
I'm going to be Chris

from Whitefish, Montana,
who owns a dive restaurant.

That's long.

My employees will think
I'm on a reality TV show,

trying to get funding
to open

a new restaurant
in the big city.

I dyed my hair,

I've been growing a beard now
for about two months,

I've got a mullet,
and it looks like

I haven't brushed my teeth
in a few years.

I'm really hoping that people
won't recognize me.

I want to create
an account.

Well, do you want
to create one?

Hello.

Oh!

- Oh, no, that's scary.
- Oh, my God!

Oh, my God!

Nice outfit.

How about my teeth?

- Ew!
- Ew.

Come on!

No, don't touch me.

I have never worked in any
of the positions in my company.

- See you soon.
- Have a great time.

I think I know how the jobs
are supposed to be done,

but I've never had to do it.

Bye.

Today I'm going undercover
at Whiskey Blue in Atlanta,

located in one of our hotels
to go undercover with a server.

In 2009, Whiskey Blue
was created

to be our signature bar brand,

so we partnered up
with some high-end hotels

to expand the brand
all over the country.

This Whiskey Blue has always
been a top performer for us,

and I really want to see what
the staff is doing firsthand

to keep this thing going
as well as it's been going.

- Kara?
- Yes.

Hey.
Chris.

Hi, Chris,
nice to meet you.

- Nice to meet you.
- Welcome.

Is there someplace I can
put my vest?

Yes.

Great, thank you.

Part of our... Beautiful.
Thanks.

My first impression of Chris is
that he's not from around here.

I'm going to help you
the best I can

to be an awesome
cocktail server.

I'm very excited.
I'm sure you will.

Our trays are down here.

That thing's attached
to our hand.

Can't be without the pad.

Yeah, I'm definitely
gonna need that.

Organization is
really important,

and then when guests arrive,
you greet them immediately.

So are you ready
to get started?

I'm ready.

Game on.
Let's go say hello.

Very friendly,
very sincere.

People don't like fakeness.

Hi, how are you guys?
I'm Kara.

- Hi, Kara.
- Hi, I'm Chris.

- Drinking tonight?
- Hi, Chris.

Would you guys like to get
something to drink right away

or do you want a few minutes
to check out our menu?

Okay.
All right, we'll be right back.

Thanks.

Being a server
for the first time

is obviously a little bit
nerve-wracking for me.

Thanks.

You're welcome.

I'm sure I'm gonna screw up
a few times,

but for now, I just want
to make sure everybody's happy.

Excuse me, would you like
another Woodford?

I would love one.
Thank you.

Okay.

Um, yeah,
I'll have another.

Yeah, can I clear this?

I'm just feeling
like a fish out of water.

So you know where you're going
for that one?

All right, help, help.

Let me see where
you're at here.

- Thank you.
- Ooh, I'm sorry.

We need one more
of those shots.

Wait, no, no, we don't scream
at the bartender.

Oh.
Oh, sorry.

Wait, hold on,
I gotta...

- Okay, don't get overwhelmed.
- That's like a...

- Calm yourself. We're...
- Okay, okay.

Ah!

Ooh, I'm gonna spill that
all over the place.

Ooh.

Chris is a little bit awkward.

I want to tell him
to just calm down,

take a deep breath,
one thing at a time.

I'm Kara, this is Chris.
He's following along.

I'm just training.

Good choice.

You gotta be kidding me.

When I saw it, I had to.

How exciting!

Oh, my gosh,
how exciting.

Chris is
a little bit nervous to speak,

like he's not really sure
what to say...

how to say it,
when to say it.

You want to just really be
yourself, just sort of relax.

Oh, boy.

I'm coming with you.

Maybe you want to take
the martini.

- No problem.
- You've got it.

Martinis are
a little tricky.

Yeah.
Thank you.

He's anxious, he appears
unsteady with the tray.

He's very uncomfortable
with it.

Can I hand that to you?
Thank you.

I really hope I don't drop
a drink on somebody,

because that is gonna
make me mortified.

Well, we can do it
altogether in one shot.

You don't want to be
running back and forth

and back and forth.

You want to take that one?

Nope, you can
take 'em both...

and we'll just make sure
that everyone is okay.

These are getting me a little
nervous, I'm telling you.

Chris has already
asked me to carry his martinis,

but we sell a lot of martinis,
and he's gonna

have to get used to carrying
martinis on a tray.

Just sort of lock your elbow in,
and it sort of just will...

it will plant you.

Whoa.

Don't look so unsteady
on your feet.

- Calm yourself.
- Okay.

Don't mess it up,
Chris.

Whoa!

Don't look so unsteady
on your feet.

Don't mess it up,
Chris.

Whoa!

Big test.

He's getting me
a little nervous, believe me.

Hey, Chicago girl,
would you like another?

- Thanks.
- Be right back with you.

Kara has that hospitality
in her, which you cannot train.

Here's plates, everyone,
so you can share.

She is making sure
that I do things

the way that I want
our staff to do things.

I wish I could, like,
replicate her 1,000 times.

So your family live near you,
or?

Um, my dad is no longer here.
He's passed away.

Oh, mine too.

In fact, the anniversary
of his passing is tomorrow,

so this is kind of a sad time
for me,

and I've been dealing
with that.

- It's the ten-year anniversary.
- Yeah, it's really tough.

Hardest thing I've ever been
through, that's for sure.

- Yeah.
- My dad and I were

- best friends.
- Oh, really?

It was really hard to lose him,
so it's not been easy.

My mom is by herself.

She has rheumatoid arthritis,
so she can't work,

and I do the best I can
to be there and help her out,

and... while I run around
and do my thing.

My dad was able to be
friends with our employees,

and that's what was
such an important part

of what my dad did
for our business.

We have a birthday girl
in our section today.

I want to figure out a way
where I can be

a little more in touch
with what's going on

in my employees' lives, and see
if I can help make 'em better.

- Hey!
- Happy birthday!

We got a round of shots
on the house for you.

I don't want to burn you.

- Oh, no!
- Yeah.

Oh, that's so nice.

Today I'm going back
to Whiskey Blue in Atlanta,

and I'm going to be working
with one of our bartenders.

Last night, all I had to do
was serve it correctly

and make sure I didn't spill
the martini on somebody,

but tonight it's
about the flavor and the taste,

so it's gonna be a little bit
more difficult for me.

- Hi.
- Hello, how are you?

I'm good.
Is Casey here?

I am her.

You're Casey.
How are you?

- How are you?
- Chris.

- Nice to meet you.
- Yeah, nice to meet you.

Welcome to my second home
here at Whiskey Blue.

Oh, nice.

We just need to take off
your vest.

Okay.

Yeah?

Chris looks like he
just got done camping.

I'm gonna put you to work today
so you'll warm up really fast.

Hopefully, we'll have

some mountain men come in today
that can relate to him.

All right, are you ready
to win this money?

I am very ready.

We have fruit
to cut and prep,

and then you're actually
gonna be serving guests,

so we have a full day
ahead of you.

I've never bartended
before.

I've been a bartender
for 12 years,

- so you're in really good hands.
- Really?

We have a lot to get done.
We have about 30 minutes

before guests show up.
Follow me.

I walk fast because
we're limited on time,

so walk fast with me.

We want to get a lot of limes.
Take two of these.

Strawberries,
oranges.

- Going fast.
- Yeah, exactly.

Okay, got it.

So you're gonna slice the top
and the bottom off,

and then we cut them
into little quarters.

Put the little crevice
in each piece of fruit,

because this is how it's gonna
hang on the side of the glass.

Now I'm gonna let you try.

Keep it moving, we have
about ten minutes left

before all the fruit needs
to be off the bar

and we have guests that could
potentially show up.

Uh-oh.

Oops.

Yeah.

All right?

Knife needs
a little sharpening.

Yeah.

Give me that one.

Chris is being a little dainty
when it comes to the fruit.

I definitely want him
to take charge of it,

know that he owns
that knife.

You just gotta be good
with your cutting skills.

I think I want to keep
all ten of my fingers.

- Yeah.
- So I think I'm gonna just

take it a little slow.

Here, I'm gonna help you

so we can get this
one filled up.

- Good.
- Because then we're gonna be

- opening soon.
- Uh-oh.

We still have a lot
to get done today.

Showtime.

Okay, we're gonna jump
right into it.

Okay.

I have a cheat sheet
for you.

A lot of people love
our specialty cocktails,

so this is gonna help us,
and we can make a couple

in a little bit,
once the guests order 'em.

Uh-oh, we have a drink
coming up.

Ten mint leaves.
Yeah, okay, exactly.

So now take a look
at that.

- Virgin mojito and a...
- Virgin mojito, perfect.

That's gonna be
this mojito here.

See how it says,
"Muddle in pint glass."

Four limes.
Three, four.

Ten mint leaves.

You don't have to exactly
count out ten,

because you've got to go
as fast as you can.

Mojito goes
in a rocks glass.

We had some guests waiting,

so I'm getting
a little bit nervous.

We gotta get this drink out
a little bit faster.

Okay.

Uh-oh.

Trouble Maker.
Two whole strawberries.

Yup, that's good.
1.5 ounces of Belvedere.

Oop.

- The drink has to be out...
- Okay.

Within a minute.
Work on that.

I think that Chris is getting
a little overwhelmed.

- Or do you want me to... yeah.
- Just a glass of Sonoma.

- Glass of Sonoma.
- You want...

The Sonoma-Cutrer Chardonnay.

Do you hear

the printing noise?
What's that mean?

Oh, yeah.
Oh, right, right.

- Okay.
- Sorry.

As hard as you can,
go in a circular motion.

It's gonna really muddle 'em up
a lot easier for you.

Careful, 'cause if you
slam it down too hard...

see how it's stuck now?

Right.

I'm trying to teach him
everything in a timely manner.

- Perfect.
- Oop!

- It's fine.
- It's a little drippy.

You want to get the drinks out
as fast as possible.

Right.

It's all blended.

- Whoop.
- Yeah.

He would like another one.
Do you remember

what he was drinking?

Not everyone's cracked up
to be a bartender.

How are you feeling?
Any questions?

Feeling pretty good.
No.

I feel like I'm
making stuff slowly.

You know, learning
all the cocktails

and understanding
how to make these drinks...

I mean, are these.
Who created these drinks?

Like, the company
that owns this place?

For us... yup, exactly.
So we're corporate.

Sometimes it kind of stinks

in the specialty cocktail
department.

Like, I love creating
and coming up with my own drinks

- myself...
- Mm-hmm.

But ours is all...
comes from corporate.

Drinks that we drink down south
are very different

than drinks that they drink
up north.

- Right, okay.
- It drives me crazy,

- by the way.
- Got it.

We like consistency,
but I always tell

the people that work with me
that we should try things,

so maybe it's something
that we do need to look at.

We need to grab a bite to eat
before it gets too crazy busy.

- Okay, good.
- So let's go eat.

All right.

Do you like
turkey sandwiches?

I love
turkey sandwiches, actually.

Yeah?

So you been doing this
for so long.

Yeah, I started
in the restaurant industry

because I kind of had to start,
like, working

while I was
in high school.

What do you mean?

Well, 'cause I've been
on my own since I was 17.

You've been... I mean,
you moved out of your house?

Yeah.

At 17.

Home is not fun.

My mom's... male picker
is a little off,

and it was better for me

to move out.
I didn't...

I hope nothing, like,
physically bad, just, like...

Physical, mental abuse,
all that good stuff.

Oh, you're kidding.

I wish that, like... I wish
I had more of a relationship

with my mother.
I think that that's

the only thing
that really bothers me,

but luckily, I'm really close
with my sister, actually.

My sister is a single parent,

and my niece does mean
so much to me.

Her name's Faith.
I've never felt love

the way I feel from, like,
that little being, you know?

Right.

It's... it's just, like,
the coolest thing ever.

Mm-hmm.

I want my niece to have, like,
an easier life than we did,

and have better opportunities,
go to better schools,

all that good stuff.

You sound like you're
a great aunt.

I like to think so.
I think I'm her favorite.

Casey's a rock star.

I mean, learning
a little bit more

about how she's overcome
all of these things,

it just...
it's heartbreaking.

She's such a great person.

She's doing
such a great job for us.

I hope that the journey
continues like this

and I find more people
that are exactly what I think

make Gerber Group great.

I guess so.

They kind of start coming in
around, like, 8:30.

- Oh, yeah, like 8:30, 9:00.
- Yup.

And then once they start,
they don't stop.

Okay.

Watch your fingers.

Scott's brother joins him
undercover,

where they find an employee
who's worked to the bone.

I'm the one here on the ground
day-to-day.

About 80 hours a week.

Wow.

And later...

When I first started, it was
just more family oriented.

He discovers that his father's
leadership is sorely missed.

The father was really close
to all of us,

so when he passed,
it's just a different ballgame.

Tonight I'm back
in New York City

going to my restaurant,
Irvington.

Gerber Group
has only recently

ventured
into the restaurant business.

We have five,
and this is our newest,

so it's important for me
to see

that our standards
are being maintained.

This location
just opened in March,

so everybody in that place
knows me.

There's nothing that I can do
to disguise myself,

so I've asked
my brother Kenny

to go undercover
with one of our sous chefs.

- Hey!
- Wow.

- That is a great look for you.
- My little...

So you're working
with our sous chef Nick.

So what is your name
gonna be?

Jay.

- I love that, the middle name.
- Jay, that's right.

You should be able to remember
that one.

- Right.
- So here's your chef's uniform.

Here's your ear bud
so I can talk to you.

Thank you.

And don't cut your fingers.

Great advice.

I'm ready.

All right.

The sous chef is
just below the executive chef,

so they play a vital role
in any commercial kitchen.

I'm gonna be
in a hidden location close by,

watching Kenny on video,

and I'll be able to speak
to him through an ear piece.

You got me, right?

Yup, I got you.
I can hear you.

Order fire, hummus
going with baby artichokes.

Hey, guys.
Nick around?

Jay.
I'm the sous chef

here at Irvington
Bar and Restaurant.

I'm responsible for this kitchen
that we're in now

as well as the downstairs
prep kitchen

and the in-room
dining kitchen

that does room service
for the hotel.

What's this?

These are our croquettes.
Actually,

I didn't really give you
a tour of the kitchen yet.

Chicken?

Yeah.
It's mashed potatoes,

it's chorizo that we get
from the market.

This is our massive
rotisserie.

I insisted on that.

That thing costs
a little bit more than my car.

These are all prepared in-house,
four to an order.

Pop 'em in the deep fryer.

You want to get 'em,
like, a nice golden brown,

maybe a little bit darker.

Make sure they're heated
all the way through.

Jay is very observant,
and I can tell

that his wheels are turning.
He's taking notes.

Grab a mixing bowl
from over here.

Little bit of parmesan cheese,
and some chopped chives.

But I would like to see him
get more hands-on.

Ah.

Pull that peel back.

Okay.

Watch your fingers.

Is that the right size dice?

Eh, little more rectangular
than I was hoping to see.

Okay.

Order fire, Caesar, add chicken.

Support that blade
with your hand,

feel the grip
so it'll cook quick.

What do you want me to do?
You want me to spin it around?

Let's go ahead and pull it back,
see how that crust is looking.

- There we go.
- Yowza.

You can't get it off.

God darn it, come out!

Nick's looking
a little concerned.

This freakin' thing's hot.

I think Kenny's doing
a great job.

I don't think I'm ready
to replace Nick with him though.

- Three across.
- Yes, sir.

A-3.

Jay, ask Nick
if he likes the menu.

Does everything on the menu
move?

Do you like everything
on the menu?

It's never gonna be
my ideal menu.

Even though I'm not enjoying
the creative freedom

that I would like to,
I'm very committed

to doing the job
that I have well.

It took me a long time
to get to this point.

I love that attitude.

Order fire,
croquettes, solo.

I've enjoyed, like,
a bit of influence.

For instance, a dish coming
on the full menu,

you know, we couldn't figure out
what to do with the carrots

to make them more
than just carrots,

so I suggested using
a Moroccan spice blend

called Ras El Hanout.

You know, we tasted it,
went through trial and error,

and I got the kudos.

They said, "You know what,
this is pretty great.

- We're gonna use this."
- Right.

We did a tasting last week
of those carrots

and they were awesome.

Can we take a smoke break?

- Yeah, most definitely.
- Yeah?

- So this is the smoking area?
- Yep.

So what made you
choose New York?

There was not a whole lot
of opportunity growing up.

You know, youth for me was
definitely awkward, and...

it was just a weird time
for me emotionally.

Like, what do you mean?

My dad was
a long haul trucker.

You know, I-I didn't feel
a great deal of guidance.

He... he made
a lot of stupid choices,

I gotta be honest with you.
Selfish choices.

I have no resentment
towards him now.

The drugs, the alcohol,
verbal emotional abuse,

you know, like, just
kind of beat down as a kid.

I battled depression
for years.

I never actually
attempted suicide,

but I definitely
contemplated it.

It's hard to hear Nick
talking about

that he really didn't have
any parental guidance,

and I had my parents' support
all the time,

and I never had to grow up
in that kind of environment.

You guys seem like
such a great team back there.

Is there a chef here
when you come in?

I'm the one here on the ground
day-to-day,

about 80 hours a week
most weeks.

Wow.
That's a lot.

I don't take sick days,
I don't really take vacations,

and I don't celebrate
holidays.

Nobody should be working
an 80-hour week.

While I appreciate
that work ethic,

I don't think it's healthy,

and it's something
that I want to address.

You know, I don't personally
have a wife or kids

that I'm responsible for,
but by and large,

like, these people
are my family.

Ah.
Love hearing that.

I only became a sous
in February of this year.

It's been a pressure cooker.

There have been more times
where I felt in over my head,

where I felt like I was gonna
break down and lose it

and let everybody down,
but I haven't done that yet.

Yeah, you're not going to.

That's where I'm at now.

Well, to me,
it looks like you could

run this restaurant
if you had to.

I hope someday
I get the opportunity to.

- Fingers crossed.
- Right on, man.

Until then, I'm happy
to keep doing what I'm doing.

My dad was all about
the family.

He laid that foundation
with our company,

and I'm glad to see
that it's still there

six years after he's gone.

It really... it makes me feel
incredibly proud.

Ready to strike back at it?

Let's go back to it.
I want to win this thing.

Let's do it.

Today I'm back in New York City

at The Roof,
at the Viceroy New York.

The Roof is
one of our busiest places.

We're surrounded
by tons of businesses,

tons of high-end residential.

It's got incredible views
of Central Park,

and right now, it's
our most profitable property,

so it is
hugely important to us.

It's just a feeling you get
of how much is too much.

I'm coming to The Roof
to see one of my bartenders,

Kia.
Kia's known me for a long time.

She knew my dad.

She's been with our company
over ten years,

but she's just recently
come over to The Roof to work.

Everybody at The Roof
is gonna know me,

so I'm going undercover
as a guest this time,

and maybe this will help
throw 'em off.

Hello.
How are you?

How are you?

What can I get for you?

Can I get a Maker's
on the rocks, please?

- Maker's on ice.
- Maker's.

Get your ice.
You have your jigger.

- Then we do...
- Two ounces in each.

She thinks that she is training
somebody to be a bartender,

so we'll have
somebody else there

that'll be able to take
the focus off of me...

Kind of.

And I'm gonna try and slow down
my talk a little bit.

What's this,
uh, charcuterie?

Charcuterie? It's a fancy
meat and cheese board.

I'd like to try that.

Okay.
So we go "bar food."

I'm hoping that he's gonna be
able to engage her

in conversation, and that
I'll be able to overhear it

and maybe ask
a question or two.

- What did you just do there?
- It really does.

I put it on the rim
so you taste it.

- I'll take another Maker's.
- Maker's, rocks?

I'm really good
at being a customer.

I know how to sit at a bar
and drink.

The charcuterie.

You know you gotta be
faster than that, right?

When it's busy, you're, like,
constantly...

- Yeah.
- So.

How long did it take you
to learn all this stuff?

I've been in this business
for a while.

- Okay.
- With this company alone

- for 11 years.
- Wow, okay.

Yeah, a long time.

That's a long time, actually,
think about that.

Yeah,
But... I don't know.

I was thinking
about leaving.

Why were you thinking
about leaving?

It wasn't engaging me
the way that it used to.

It's just
a different ballgame.

I'm sorry, I'm eavesdropping
a little bit.

Yes.

How has it changed here
since you've started?

Like, when I first started,
it was just more...

maybe a little bit more,
like, family oriented.

The owner and the father,
they were all, like, here more.

The father was really close
to all of us,

and so when he passed,
it was really hard.

It is different.
We're a corporate bar.

Kia brings up my dad,
and she said that

the company had changed since
my dad hadn't been around,

and obviously there's
only one of my dad, so...

so it caught me
off guard.

I don't know,
I miss him a lot.

I miss that, like, that was,
like, a hominess.

Mm-hmm.

Is that what
you're saying, or?

It's just a little
different.

It's more business.

Like, I had a funeral one day
with my family

and had to come to work.

No one would cover me.

Oh, no!
I'm so sorry.

- Sorry.
- I'm so sorry.

Yup.

I will guarantee you
that if my dad had been around,

she would've been
at that funeral.

It...
he would've closed the bar.

So what do you think
kept you staying here?

Of course it's always
about the money.

The money's still good.

This paid for my wedding,
you know what I mean?

- It's a big thing to say.
- Mm-hmm.

Eventually,
my husband and I would love

to open a little shop
ourselves.

I realize
that I've created a barrier

between the office
and the employees.

It's not new.
The only difference was

that my dad was there
to break through the barrier.

Have a good night.
Thank you.

Thank you.

He made my day.

$201.

- That's a tip?
- Yeah.

I need to make
an effort to make sure

that that communication
and that understanding

and that help is there
for everybody.

Before I sit down
with these employees again,

I have a lot
to think about.

The one thing that I've heard
throughout my journey

is this word "corporate."

That is not Gerber Group.
That is definitely not me.

Hearing these stories
made me realize

that I really don't know
a lot of the people

that work with us
that much.

My dad had the relationship
with so many people

in my company,
and I know what that meant.

You know, the thing about my dad
is that he was always there

for whatever
the situation was.

Happy or sad,
he was there.

I am the person I am
because of my dad,

so I'm trying.

I'm trying to carry out
what my dad would want to do

more than anything.

I think I'm ready to go back
to Scott with an appreciation

for how much Gerber Group
really means to our employees.

I want to know what's going on
with my staff.

I want them to feel
like they can talk to me.

I want to hear more
and I want to do more.

The employees think
they're going to decide

if the boss deserves
to win money

to start
his own business.

- How are ya?
- Good.

How will they react when
he reveals his true identity.

My name is Scott Gerber.

You're Chris.

You're kidding.

This week was hard,
but I'm so glad that I did it.

I know now I'll never be able
to fill my dad's shoes,

but at least I can follow
in his footsteps.

I'm bringing the employees
to Mr. Purple,

one of our newest bars
and restaurants

that we'll be opening
in about a month.

I am really excited
to see them all as Scott.

How are ya?

Good.

Do you know who I am?

You...
You're Chris.

I'm Chris.

Wow, you look
so completely different.

I heard you got a big tip
yesterday

from some guy
from Montana.

Yeah.

Did he look
anything like me?

I think he did.

I'm not really Chris.

Okay.

My name is Scott Gerber,

and I'm the Principal and CEO
of the Gerber Group.

You're kidding.

You're on "Undercover Boss."

Wow.

Kia, you've worked with us
forever.

You are, you know,
one of our most loyal employees.

I only have amazing things
to say about you.

Thank you.

You know, I haven't been
as close to people

as, you know,
my father was.

I mean, my dad was
always there.

Every day, every other day,
there.

Right, right.

And I can't fill his shoes,
but I want to be able

to walk in his shoes
a little bit.

Definitely.

One of the things
that I heard you say

is that you were
thinking about quitting.

Mm-hmm.

When I first started, it was
just more family oriented.

The father was really close
to all of us,

and so when he passed,
it was really hard.

I think you know
from being with us for so long,

we've always preached
that Gerber Group is a family.

Mm-hmm.

And it's really important to me
that it still feels like that,

and if anything is ever
bothering you,

you know, I want you to be able
to come and talk to me.

Thank you,
I appreciate that.

One of the other things
that you mentioned

was that you missed a funeral
because you had to work.

- Mm.
- That should never happen.

And not just for you,
I want to make sure

that all of our employees
know that,

and so I'm sorry for that,
that it happened.

Thank you.

I don't care if I have to come
and work for you.

That's never gonna happen.

- Okay.
- Ever.

I was also listening to you
say that you would like

to open your own bar
one day.

One of the things
that I'd like to do...

Mm-hmm.

Is to help you maybe
jump-start the bar...

Okay.

And give you a check
for $20,000.

What?

What are you talking about
right now?

Oh, my God.

Okay.

I really appreciate that.
Thank you.

I'm amazed...
about what just happened.

Can I give you a hug?

Absolutely.

For someone to finally hear me,
it's a big deal.

I'm very happy
I stayed with the company

and that they recognize
that I do good work.

Kara.

You know, you took a lot of care
in training me.

My biggest concern
was that I'd be carrying

that tray with the martini
and that martini would go over.

Oh, boy.

Just sort of lock
your elbow in,

and it sort of just will...
it will plant you.

Whoa.

You kept saying to me
that the most important thing

is that guest experience,
and that's why I'm so grateful

to have somebody like you
working for us.

Oh, my gosh, thank you.
I appreciate that.

When you told me
about your dad passing away

and how close you guys were,

well,
I'm in the same situation.

My dad passed away
six years ago.

He was a huge part
of our company,

so when you told me
about it being

his anniversary
the day after,

um, you know,
it really struck home.

That day is always
tough for me.

When you're really, really,
really close with them,

it's just something that
doesn't ever leave you.

From now on,
on Father's Day,

I want to create
a specialty drink,

and that specialty drink is
going to have special meaning

for you and me and people
who've lost their fathers,

and you can have some input
into what that drink should be.

Wow, that would be so cool.

And the other thing is
maybe taking a portion

of the sales from that drink
and donating it to a charity,

- you know, whatever...
- Cancer.

My dad passed from cancer.

Okay, well, then that's great.
Love to do it.

Kara, to make your life
a little bit easier

and maybe make your mom's life
a little bit easier,

I'd like to give you a check
for $30,000.

What?

What?

That's crazy!

I'm gonna cry.

It's okay.

I did a lot of crying
this past week as well.

Oh, my gosh.

I'm so happy that I was
able to meet you,

and I just want
to thank you.

I appreciate that so much.

Ah!

I can't believe
I'm being given $30,000.

This is so great.

This is drastically
going to change my life.

This money will definitely
help me to help my mom better,

but this is also
a big motivator

and a big push
to want to do big things.

Oh, my goodness.

I'm in complete shock.
I'm just in complete shock.

Casey, how was my shaking when
I had to shake those, uh, mart...

It was interesting.

It was interesting.

Shake it, shake it.

Careful, 'cause if you
slam it down too hard...

see how it's stuck now?

Right.

So a little bit more training
for me, I could be okay?

I think you would be
good to go.

Okay.

You know, one of the things
that you did point out to me

is that we didn't have
enough local drinks.

Yeah.

And what I'd like
to start instituting,

based upon what you said to me,
was to let the bartenders

come up with their
favorite cocktails

and start using those
on occasion.

Then whenever you do
something like that,

you take ownership of it more.
You're more proud of that drink.

Right.

It's easier for you
to talk about it

and sell it and...

Sure, I agree,

and I really, really appreciate
how open you were with me,

and so, I'd like to give you
a little break.

Okay.

And I'd like to give you
a check for $50,000.

Are you kidding?

That's amazing.
That's awesome.

Can I give you a hug?

Absolutely.

Never in a million years

would I even think
about something like this

happening to me.

I really feel like
all the hard work I've done,

whenever I doubted myself,
it just... paid off today.

- Ashley?
- Yes?

I just got $50,000.

$50,000?

Yeah.

Are you serious?

This experience
has changed my life.

It is a break
that I've always wanted.

Now we can set Faith up
a school account

and all kinds of stuff.

I can give my niece
something that... I never had,

and share it with her
and my sister and my family.

I love you.

I love you too.

Nick, I see you
in the restaurant all the time.

I mean, obviously, I couldn't go
in undercover next to you.

I would've picked you out.

You would've picked me out.

So I have something
to tell you.

Jay is actually
my younger brother Kenny.

You got me.

One thing that you did say
that got me very concerned

is that you said you
sometimes work 80-hour weeks.

Is there a chef here
when you come in?

I'm the one here on the ground
day-to-day,

about 80 hours a week
most weeks.

Wow.
That's a lot.

It's manageable as it is now,
don't get me wrong.

Glad to do it.

I appreciate
your work ethic,

but I'm not comfortable
with you working 80 hours.

I don't want you
to get burned out.

I'm young.
I've got energy to burn.

I get it, I get it,
but you know what?

You're young, and I want you
to be with me when you're old,

so I'd like you to be
our chef at Mr. Purple.

Wow.

Thank you.
I don't know what else to say.

I'll need, like,
10 or 15 minutes

to kind of come to grips
with it, but thank you.

Well, you're sitting
in your place,

Mr. Purple
at the Hotel Indigo.

Um, it's a huge challenge,
hu... massive.

Knowing how much effort
and how many people are working

on this project, I mean,
the pressure is definitely on,

and I'm looking forward
to the challenge.

I really appreciate
the fact that you were

very open with Kenny, and you
mentioned a couple of times

that, you know, you went
through some tough times.

I was about, like, nine or ten
when my parents divorced

- and he left.
- Right.

We don't speak,
and I'm okay with that.

I know that
when I'm in the position

to have someone
call me a father,

that I'm gonna make
different choices.

I was very fortunate
that, you know,

my dad was very present
in my life.

He was an incredible role model
for me.

I can't change
that part of your life,

but I think that I can
give you the opportunity

to take
a little bit of a breath.

Nick, I'm gonna give you
a $25,000 signing bonus.

I want you to do
something for you.

I've never seen that much money
in my life before.

I was just happy to take
a morning off work.

I'll never be the man
that my father was.

He still found time
for everybody,

and whatever I can do
to make sure that continues,

I know that that is
what makes us successful.

What I see in you is
somebody that can lead,

and that this kitchen
is gonna be unbelievable

under your guidance.

I hope that we can both live up
to the man that your father was

in that case.

I'm ready to do more and work
harder than I ever have.

Never in my wildest dreams
would I have thought

that this would be
the place where I work,

the place with a kitchen
that I run.

It's insane.

Sync and corrections by explosiveskull
www.MY-SUBS.com