The Bear

So as you've been coaching over the years,

what would you say are the most important, uh, lessons

of leadership that you've learned?

The very first thing is that,

you know, in order to get better,

you change limits.

And when you change limits,

you're gonna look bad and you're gonna fail.

And at West Point,

I learned that failure was never a destination.

In other words, when you are knocked back,

you know, figure out why and then, then change.

The other thing is that you're not gonna get there alone.

You know, be on a team.

You know, surround yourself with good people

and learn how to listen.

You're not gonna learn with you just talking.

And when you do talk, converse,

don't make excuses.

Figure out the solution.

And you don't have to figure it out yourself.

I always wanted to be a part of a team

and obviously I wanted to lead that team.

You know, what a,

what an interesting life

it is to be a leader.

That's something.

Fuck you, cousin.

Jesus fuckin' Christ.

You gotta be kidding me.

Hey, forks.

No, no. I'm Richard.

Okay.

I'm Garrett, back wait staff.

You're forks.

Change your shirt.

Chef, are we done with the forks?

Yes, Chef. Almost, Chef. Let me ask you.

Every stage shine fuckin' forks his whole first fuckin' day?

-First week. -Week?

First week is forks.

And if you get lucky, you make it to spoons.

Can we chill out on the swearing, too, please?

-How long am I supposed to be here for? -A week.

Alright.

You want me to fork, I'll fork.

I'm not gonna give cousin the satisfaction

of coming home early.

I can do my time standing on one foot.

So let me get this straight.

He's punishing you by making you work

at the best restaurant in the world?

Yep. He's punishing me for being ancillary.

Great. Let me give you some purpose then.

Dry those properly.

You see those streaks? That's bad.

Thanks, Junior.

-Where's the boss? -Which one?

Big boss. Capo. Terry.

Chef Terry is always watching.

Fuck you, cousin.

("Glass, Concrete & Stone" by David Byrne playing)

Yo. Garrett. Chef.

I've been doing this forever.

Can I... wash dishes or something?

No, we got the best dishwashers in the world.

You're just gonna slow 'em down.

That wasn't clean.

I've been doing this for nine hours.

I think I know what's clean.

I'm telling you, that's not clean.

That was not clean either. Please do them properly--

Yo. They're goddamn forks.

Outside.

Do you think this is below you or something?

Man, I think I'm 45 years old, polishing forks.

No one is asking you to be here.

I don't think anybody remembers your name.

Nice try.

You think I don't know how hard it is

hiring people since COVID?

We don't have that problem.

You really drink this Kool-Aid, huh?

Yeah, I do.

-Why? -Because I love this, Richie.

I love this so much, dude.

Did you know that when this restaurant opened 12 years ago,

it won the best restaurant in the world the same year?

It's retained three stars

because we have a waiting list that's long.

Five thousand people waiting at any given moment long.

Do you see their faces when they walk in here?

How stoked they are to see us

and how stoked we have to be to serve them?

It takes 200 people to keep this place in orbit.

And at any given moment, one of those people

that is waiting in line gets to eat here.

They get to spend their time and their money here.

I'm sorry, bro,

but we need to have some forks without streaks in them.

Every day here is the freaking Super Bowl.

You don't have to drink the Kool-Aid, Richie.

I just need you to respect me. I need you to respect the staff.

I need you to respect the diners.

And I need you to respect yourself.

I can do respect.

Lovely. I'll see you inside.

-(flame hissing) -(chopping)

Tonight's PONs include

Kimberly Foxx, district attorney of the city of Chicago.

-We have Maurice Cheeks... -What's a PON?

Person of note.

...as well as

comedian and musician Bo Burnham.

On 29 at 7:15, we have Tim and Jill Perry.

They're both Elmhurst High School teachers.

And according to Jill's Instagram,

it's always been her dream to dine at a three-star restaurant.

And they have been, quote, "Saving up for this."

I wanna go above and beyond tonight.

Every supplement and caviar, please.

A tour of the kitchen,

a champagne tour in the gallery as well.

And, guys, we're not gonna let these people spend a dollar.

Do not drop a check.

I wanna blow their fuckin' minds.

Chef.

Last thing,

still, no one is owning up to the smudge.

I wanna clarify that it's not so much the smudge,

but rather the fact that no one

is taking responsibility for the smudge.

We're not children. It's okay to make mistakes.

We can smudge things, but we need to own up to them

with immediacy, integrity, and honesty.

Does anyone wanna talk any more about the smudge?

Couple menu updates.

Uh, per Chef Terry

the duck roulade will now be served

with a, uh, Concord grape reduction

instead of the cherry.

We're gonna be adding a dish to the menu.

That's gonna be the six-course,

a Dungeness crab with grapefruit and champagne.

-Did you talk about the smudge? -Only a lot.

I know this sounds ridiculous.

I am aware that I've had to say the word fucking "smudge"

20 times in the last two days,

but we had to reset the plate with the smudge

because the persimmon glaze was smudged,

which fucked the set because we had to take it to a four-top,

which meant we have to match the other three plates

to the smudge plate, which cost us 45 seconds.

-Forty-seven seconds. -Forty-seven seconds.

Now, if you cost us that kind of time,

you sure as shit better own up to it,

because we sure as shit are gonna pay for it.

Now get back to work!

Fuck you, Garrett!

Yes, Chef. Fuck me.

Hey.

Hi. Hey. How are you?

I'm, uh, I'm good.

I'm great, you know.

What's going on? Is Eva okay?

No, she's great. She's totally great. Um, yeah.

Oh, yo, uh, Jimmy... Um...

I got those Taylor Swift tix.

You did?! -Yeah.

That's ama... Oh, she's gonna be so excited.

I know, right? -That's incredible.

Actually I got three if you wanna come, you know.

You don't have to.

No, no, no. It's n... I-I...

That's so sweet. That's so sweet.

Um, I... I just, uh...

I know you're really busy, so I wanted to just tell you something,

um, and it's a little bit hard to say.