The Bear

This is bad.

Oh, good. Suits and all the uniforms are ruined.

Ugh, and so are the service whites. Marcus, the dehydrator is toast.

Waist aprons are good. All this random beer is good.

Why do we have this?

Okay, okay, thank fuck.

Limited edition merch has been spared, everyone.

Let's make sure we're optimalizing, guys, okay?

- Oh, my God. - What?

All right. Maximalize. Let's go.

We'll get you another one.

It's… disgusting.

This has fucked the place.

Water damage kinda matches the pattern on the wall.

That's a win.

Neil Geoff, can we get a 20 on that plumber, please?

Syd's on the phone with him right now.

But how is this even flooded right here?

Same line as the basement.

The second water line runs through the locker room and… and bar.

Okay, gang, so this is what we're gonna do.

We need to dry this out pronto, so we're gonna go maximum towels

and maximum fans, please.

- Yes, Chef. - Thank you. Thank you, Chef.

- We're really not gonna close? - Yeah.

If we close for one day, we won't have enough to cover labor.

The water line in the main dining room and the dish pit, they need to be shut off,

like, 30 seconds ago.

Uh, but Nat's getting shopvacs and box fans, so we'll be good.

- We are good. - Yeah.

Chef, what can I do?

Uh, nothing, nothing. We're good.

- We're all good, so. Yeah. - Got it. Good.

Yo, Carm, there's a bunch of hot plates and boxes downstairs.

What do you want me to do with them?

Syd, what do you, uh, what do you think?

I think that…

Um, it's like, uh…

Sorry… …I just… Sorry. It was like everybody started

staring at the same time.

- You want us to… - Um, maybe just, like, for a second

- just so I can, um, just… - Yeah, yeah, yeah.

Okay. Yes, sorry.

All right, the boxes. Please put the boxes by the back door.

Those cannot get any more wet.

And, uh… …the-the hot plates in the pantry.

And, Carm, could you please put a tent over the drain?

Uh, but you don't have to do anything with it.

- We'll just have the plumber get to it. - Yeah, no, I got something.

- Yeah, okay. Great, thank you. - Thank you, Chef.

It's all good.

- Okay, chefs! - Chef.

We have no paper products,

one working sink with hot water in the locker room,

and, uh, half our clientele is street and sanitation,

so no Beef window today, but that's… that's okay.

- Um, Angel, Manny. - Chef.

What do you think about setting up a dish pit

in the locker room in, like, 20 minutes?

On it, Chef.

Yo, um, I need a spot. One person, 7:30.

Cousin. That's the worst time.

I know. But I need it.

I just… I want my dad to see what we built.

- You know, before… - We get our first star?

You got it.

Gene, hi, it's Natalie.

I'm just wondering if, uh, if that estimate, if that still stands

for-for when you guys are gonna show here.

Okay, that-that-that's not an answer.

Gene, I am being completely civil.

No, no, no, no, I just… I want you to help me out here.

Are we talking 45? Can you just say a fucking number?

Okay, now you're getting personal.

Just say an hour. I will come to your office, Gene.

I will show up there.

Shit.

- 86 caviar. - Shit, really?

- Nothing? - No, sirs.

Gotta pivot.

That was our best dessert. We need something killer.

- We do The Candle? - It's not ready.

Make it ready.

My dad's coming for dinner.

Shit.

Picked a hell of a night to come in.

Yeah, I just thought I'd stack the odds, you know.

You're not gonna let him down.

I don't know him enough to let him down. Just another guest, right?

Right.

Let's make it perfect.

What… What are you doing?

Hey, it's, uh, I put the tarp up and then…

Yeah, no, no.

I-I asked you not to do that though.

Oh, I know. There's shit everywhere.

Yeah, I know there's shit everywhere, but I didn't want to stir it up

because then the water's gonna go down and then it's gonna go fuck up the drain

even more and flood more.

I'm definitely not making it flood more.

What is this?

- What? - Cigarettes.

- There's leaves too. - And cigarettes.

This is why you shouldn't smoke.

The smoking leads to flooding and death.

I don't smoke anymore.

- Exactly. - What.

Uh, Chef, the Wagyu hasn't arrived yet, but when it does, we'll have 105 beef,

180 prawn, 145 scallop, and 72 lamb.

Would you like me to repeat that?

- Yeah. - No.

180 prawn. 140…

Not, like, condescending.

- What about pastry? - What… Stop.

What about pastry?

We're out of caviar. They're redoing the menu.

- Changing the menu is a bad idea. - Is it?

Would you please confirm that you are handling your prep?

Yes, as soon as this building stops falling apart.

All right, thank you, Chef.

- Thank you. - Careful.

So the Wagyu should have been here an hour ago.

Good, good.

- Everything's either gonna be okay or... - Or not at all.

Yeah, no middle ground.

Never.

Good, good. Um, this, then the lamb, please.

Yes, Chef.

I'll do anything.

I'll-I'll sweep up, work nights, whatever, you know?

And I'm out of a job now, so.

Please just, uh, let me know.

Thanks.

- Hey. - Hey… …you good?

Yeah, I'm good.

- We got this. - Yeah.

- We got this. Yeah. - We got this.

Chef Syd, you down here?

Great.

- Is everything okay? - Yeah, great.

Hey, you have a moment?

Um, I mean…

Well, you know how sometimes that I… I have a hard time winding down at night?

Which is… It's not a problem.

- No, I mean… - I've gotten used to it.

So last night, I was using that time to do a little tax research,

and I unearthed a tax program that I think can have some serious upsides for us.

Okay, but the restaurant's, like

completely flooded right now, so.

No, no, no, I'm aware,

but tomorrow we'll be dry and we'll be up and running, and, you know,

we're gonna have taxes to pay.

You know, this organization does not stabilize.

We maximize. Stagnation is death.

Okay, so what I unearthed is this program…

And this is something that I think will really actually appeal

to someone of your generation...

Whereby we donate our used oils and fats to this company,

and they turn it into candles.

- Okay. - Yeah.

And then, they flip the candles, and we get a tax credit

and… and fucking sustainability.

- Yeah, okay. - So you like?

- Yeah, yeah. - All right, I'll put it into action.

Well, okay, I, uh, sure, maybe.

What, do I need to ask Jimmy? Please don't say I have to ask Jimmy.

Well, I just, I don't know what specifically, you know what I mean,

is happening there.

What-What do you want to ask?

Well, I just mean, like, you know, like, how does the partnership actually work?

You know, like if there's a jump ball,

- do we need a tie breaker? - I don't know.

Is it fifty-fifty, fifty-fifty?

- That's 200. - Correct. That's what I'm saying.

Okay, uh, let's get into the specifics of this later just because I think

there's good stuff in here, and I don't… Like, I wanna sit with it.

- Yes, okay. - But I like it. You keep it.

Sorry, one last thing and I promise, I promise I will leave you alone.

Who among us has power of attorney?

- Hello? - Oh, yeah, hi.

This is Tina calling from The Bear checking on our order.

Hold, please.

Hey, I'm sorry, guys, but I gotta lift one of you.

Uh, we're behind on Syd's prep, and she's slammed, so…

- Who's on lamb? - Ugh, Carmy, but he's cleaning the drain.

I got you.

All right, thank you, Chef.

- Hey, slow down. - We need to see these fucking pipes.

- No, why, why, why? - Floods devalue the property.

Rotted pipes do the same. We need to know what we're working with.

- Sorry, who-who are you? - Cheese.

Terry Cheddario, niece of Computer.

I'm Terry. Don't call me Terry.

Won't. Um, listen, Unc.

So the plumber might not be able to come until tomorrow.

Okay, hold on. The EPA is after my ASIC miners.

I'll be right back. These conditions are hazardous.

Thanks.

No, no, no, no, wait, what?

Wagyu order for The Bear was canceled.