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00:00This is a job interview from hell.
00:05First prize, you get to work for me.
00:08Second prize, don't exist.
00:10From across the country,
00:1215 of Britain's brightest business prospects have come to London.
00:16Someone's already bottled it, believe it or not.
00:19Are you tough enough to put up with it?
00:21Because matey wasn't.
00:22They're here to compete for a job with a six-figure salary,
00:26working for Britain's most belligerent boss.
00:29You ever open your mouth like that again
00:31and don't even bother to come back in this boardroom?
00:34Do you understand me?
00:36Famously hard to please,
00:38Sir Alan Sugar controls a vast business empire.
00:42Once again, he's on the hunt for an apprentice.
00:46You didn't sell, you didn't sell and you didn't sell.
00:49Order book, zero.
00:51What the hell's gone wrong here?
00:54To land their dream job...
00:56Look at the hunger in the eyes. I want the sale.
00:58The candidates need to work as teams.
01:01You're not my team, your failure's my success.
01:03Not to be nasty, but...
01:04It is a little nasty, but that's okay.
01:06But shine as individuals.
01:08Tequila and dogs.
01:09We were looking at complete prats.
01:11We are screwed.
01:13Because in the end, there's only one job.
01:16You're fired. You're fired. A total mess.
01:19You're fired.
01:29Previously on The Apprentice...
01:32Sir Alan met the candidates for the first time.
01:36I'm going to find out if you're the real deal,
01:39or just a bunch of empty designer suits and dresses.
01:42Their first task, set up a cleaning business.
01:46What's this?
01:48It's a duster.
01:49Let's go!
01:50Under Mona's leadership, the girls' team spent big.
01:53I think we have spent too much money.
01:54How much friggin' cars are we going to have to clean,
01:56to make the money back?
01:58While the boys had mixed success, shining shoes...
02:01They say, Stolson?
02:03Come on, man, it's a joke!
02:05..and washing minicabs.
02:09Cleaning limos and classic cars, the girls lost their shine.
02:13I've got polish all over the Mustang,
02:15and it's taken, like, three hours to do four cars.
02:17In the boardroom, project manager Howard and his boys cleaned up.
02:22Surprised?
02:23Relieved.
02:24Yes, we're bad boys.
02:26Mona and Deborah clashed.
02:28You keep changing your story.
02:29I've changed anything.
02:30You say something, and then you say something elsewhere.
02:32I've changed anything.
02:33But it was Anita who became the first casualty of the boardroom.
02:37You showed no initiative in spotting that you were going for a disaster.
02:42Anita, you're fired.
02:47Now 14 remain to fight for the chance to become The Apprentice.
02:597am.
03:00Morning.
03:01It's Mona.
03:02This is Sir Alan's office calling.
03:03Sir Alan's on his way to you, and we'll be with you in 30 minutes.
03:04OK.
03:07Guys!
03:08Sir Alan is on his way here, and he'll be with us in 30 minutes.
03:10I'd like to think we're still boys against girls.
03:11I think at the moment we've got quite a strong bond going on.
03:12I think if we keep on pushing that, we'll be absolutely fine.
03:13I think the girls are still in a little bit of turmoil.
03:17We just had a rough start.
03:26That's it.
03:27And it's made us stronger because we know where our weaknesses are, and we know how to improve
03:42Because we know where our weaknesses are and we know how to improve them and we're gonna be more efficient
03:46We're gonna be much we're gonna come out fighting today
04:06Good morning
04:08I hope you're all enjoying this luxury penthouse. I've got for you
04:13This is the type of place that
04:16City slickers tend to hang out in
04:19Over 300,000 of them work every day in the city and they live in luxurious places like this
04:25Your task today is all about
04:28Supplying a service to people that work in the city. They're hungry for business
04:33But they're also hungry for their lunch. The task is that you're going to be setting up a catering service
04:40First of all a lunchtime service and secondly
04:44I've arranged for you to cater for up to 50 people in an evening reception for these high flyers
04:51So the two teams I'm gonna keep you as girls and boys
04:56But this time Nick will be following the boys and Margaret will be following the girls team
05:02It's quite simple the team that comes back to the boardroom that has made the most amount of money will win
05:09And the team that doesn't one of you will get fired
05:13Everything clear
05:16Off you go
05:18Tomorrow the teams must sell lunches to hungry city workers and in the evening each team will cater for a high-end corporate event
05:38Today they must decide what type of food they're going to offer
05:43But first both teams need a project manager
05:46Now has anyone got any experience in doing sandwiches catering that's my background from food, so I'll put myself forward straight away
05:53And to lead the task at 17 years old. I set my own sandwich business since then I've opened 15
06:00Outlets across the Northeast of England, and I've got 150 staff employed
06:03You're definitely gonna be the best man for the job
06:05Well, the obvious thing is sandwiches isn't it for the girls another volunteer with a background in catering
06:11I'm happy to be project manager if you guys are happy for me to be project manager
06:14Absolutely, yeah, yeah
06:16I'll do that for the rest of us who don't know your background
06:18What's the experience you've got as I've got because I've got my own restaurant. I sort of every day I execute
06:25Delivering cooking making buying selling food
06:29Yeah, yeah, yeah, all right. Okay first things first girls the most important thing when you're managing a team is you have to cut the crap
06:35Sorry, I just want to interrupt you quickly don't say that just say what you want to say
06:38I think my employees might describe me as rude. My employees might describe me as brash
06:42They might describe me as a little blunt, but winning is everything to me in the catering industry
06:47Okay, what you aim to do ladies what you aim to do is we want to make a 70% gross profit on whatever we sell
06:52We could have one second please
06:54The way we're gonna make the most money is if we do something that we're all fairly familiar with
06:58Okay, yeah now Mediterranean has got a nice wide option. It's got Italian pasta
07:02No, no Mediterranean okay if when you go there you can have a beautiful flatbreads
07:07Chunky soup
07:08With mozzarella cheese
07:10That sounds expensive
07:11No, no, no
07:12Actually, it's a piece of bread with a piece of cheese on top with a piece of tomato on top
07:14Maybe a one leaf of basil bang. That's an Italian sandwich, right?
07:19I quite like the idea of going for sort of best of British because the sandwich is British through and through
07:26So people want something different, that's what I'm saying
07:27I think Warner offers something different
07:29People are proud to work in London and be in London and I think it's something to do with London
07:33I'm not selling whelks or cockles or jelly heels
07:36No, I don't think you're extreme but to make the concept like slick London or city London or sort of along those lines
07:42What's the biggest thing that's going to come to London?
07:44Olympics
07:45Olympic 2012
07:46The Olympic lunch
07:47Could be potentially a good market for us man
07:49We could then do different food from different parts of the world
07:53Exactly
07:54London 2012 is our city
07:5910.45am
08:01Both teams head out to get orders for lunchtime tomorrow
08:05What's your day been today?
08:06It's been good
08:07It's over dover
08:08With over 13,000 businesses, the city of London is a huge potential market
08:13We're a Mediterranean themed lunchtime which is good quality and wholesome food
08:20But there's a lot of competition so their menus will need to impress
08:24This is Dan
08:26Thanks very much
08:27Pitching the boys Olympic lunch Ben, Madge and estate agent Philip
08:32What we like to think that we do is we find things with a twist
08:35And at the moment we're working with the 2012 Olympics coming to London
08:39Oh, okay
08:40So we've linked our sandwiches to a five continent range
08:43Okay
08:44There's lots of variety there from your standard sort of your ploughman's English chicken ticker
08:48For your ears, obviously
08:49We also do a peanut butter sandwich as well for the Americas
08:52It's not everybody's taste but I know some people do enjoy them
08:56So do you have any experience in
08:58We're not gonna lie, we're fledgling company
09:00Okay, so thanks very much for coming in
09:03It's been a pleasure
09:04Thanks very much
09:05Thank you very much
09:06Thanks for coming in
09:07Thanks very much
09:08At the penthouse, project manager Rocky is running with the Olympic brand for tomorrow night's event
09:14When we're serving these things up tomorrow, do you think we should say that we're gonna go in dressed in a limp
09:18All the Olympic style stuff
09:20We're gonna deliver canapes in our Western
09:24Yeah, yeah
09:25What do you reckon?
09:26Spice it up a little bit
09:27We've definitely
09:28It might even seal the deal if it's like a bit of a laugh
09:30We've definitely got to design a theme
09:32And then it is along the London 2012 even if it's only by dress
09:35I like the idea but it needs to still be sharp
09:38I know it needs to be sharp
09:39I think it's a great move and it's a funny twist to it
09:41I think it's a great idea
09:43That'd be class work
09:44Let's do it
09:45With the Olympic theme agreed, Rocky and his boys head off to source props and costumes
09:52What we spoke about was ancient Olympics, you know, like with the togas and whatnot
09:57Okay
09:58But then I think, I think, this is where I've seen it, it's like just a mix in
10:01A bit of modern, so it's like a bit of a retro
10:03Give it a bit of an edge
10:04Can you like, can we go through a package now and get that sorted out?
10:06Yeah, costumes, backdrops and maybe look at some statues to sort of help with your area
10:09Is that good?
10:10Yeah
10:11A nice big statue
10:12Yeah
10:13My only reservation is that this is a Friday evening event
10:16It may well be black tie and cocktail dresses for all these people
10:20It's a fun event
10:21It needs to be fun
10:22It needs to be nice
10:23We need to be a bit different
10:24And I think the modern touch, it'll give them a laugh
10:27It gives them something to talk about
10:28That's my opinion anyway
10:29In the girls team, award-winning restaurateur Yasmina is working out ingredients for her Mediterranean menu
10:39So, we're making 400 wraps
10:42Yeah, and we can call them Italian flatbreads
10:44Yeah
10:45Rather than wraps
10:46They're easier to make and there's enough all in them
10:48We're gonna go for really budget, low-value tuna and the cheapest chicken that we can get
10:53So I don't want you to like, get carried away
10:55I want you to think about minimal cost
10:57You know what they sell as well?
10:59What?
11:00Bits of frozen cooked breast chicken
11:02Those are really cheap
11:03Those are really cheap
11:04Yeah
11:05Okay
11:062pm
11:07Hello, Ignite Catering Services, Deborah speaking
11:10The teams find out if they have any lunchtime orders for tomorrow
11:14Fantastic, that sounds very, very good indeed
11:17For the girls, contracts for two offices
11:20Just to confirm, we'll provide 27 sandwiches and 10 salads
11:25Excellent
11:26Look forward to working with you, thanks again
11:28Thank you
11:29But for the boys
11:30Be honest with you, I'm gonna say no
11:32Thanks now, bye-bye
11:33Thank you
11:34Bye
11:35Shit
11:36Rocky's team has failed to pull in any lunchtime orders for tomorrow
11:43What did they say?
11:44Did they give you any background info?
11:46There's nothing we can do
11:47I mean, we're trying to go, trying to get back in there to renegotiate
11:50But she wasn't having it
11:51Okay, cheers, bye mate
11:53Missed the trick, haven't we?
11:55Right
11:56So we know the units per sandwich
11:58No, we're gonna have to estimate what we're selling tomorrow
12:00We've just got to make an estimate on how many sandwiches we're gonna fold
12:02Right, how many sandwiches across the day?
12:04In the full day?
12:05Yeah
12:06I think 300 plus
12:07That would be my opinion
12:08Sir Alan has arranged for each team to cater an evening event for a top city firm
12:23But first, both teams need to agree a menu and price to pitch to their clients
12:29Hello Yasmina
12:30Okay, have you got a pen? Because I've got the menu here and I've got the pricing
12:33Can you do hot and cold? Can you divide them that way please?
12:36That's exactly what I'm doing, just listen to me and write this down
12:38Okay
12:39Tomatoes, mozzarella and basil and that's what?
12:42Yep
12:43Okay, but when you pitch it, you say
12:45Italian tomatoes with mozzarella and fresh basil
12:48So flour it up
12:50And then the peppers
12:51For the girls, it's up to Kate to sell Yasmina's Mediterranean menu to their client
12:56A leading city accountancy
12:58We've got a wealth of experience within our team
13:01Our chief executive has her own restaurant
13:04So they are coming up with some fabulous menu options for you
13:08So for the hot canopies, we have tomato and mozzarella
13:12It's unusual, hot tomato and mozzarella
13:16I'm guessing that it's grilled in some way
13:19Yeah, warm
13:20I think it might not be warm, basically
13:22I'm not the chef, so
13:24I don't know
13:25Okay
13:26Um, tuna and basil oil
13:28Okay
13:29Again, that's been served as a hot canopy
13:33Okay
13:34The cold canopies, bruschetta, which is always a favourite
13:43Chocolate fruit chocolate
13:47It's served hot, but
13:49Right, yes
13:50Never mind
13:51So just
13:52Just bruschetta
13:53Cold bruschetta
13:55Well, there's probably not enough choice there either
13:57Right
13:58Could you do blinis or something like that?
14:00I've heard of blinis
14:02We will be able to produce them
14:04Because we have the experience to do that
14:06And I know that they've done much more fancy food
14:08I don't know if that's hot or cold
14:10Right
14:11I am a little worried
14:12I'm still not entirely sure you're in control
14:15Of the catering of this event
14:16I think what I'll do is agree to the price that you proposed
14:20But I will reserve the right
14:22To take some money away from that
14:25If you don't hit my standards
14:27For the quality of the food
14:28And for the professionalism of the service
14:31I'm fuming
14:33We can regain this
14:34We can regain this
14:35Regain it
14:36Regain it my heart
14:37We can regain it
14:38OK, all he's going to say
14:39The only thing we're going to win
14:40Is if we put it behind us
14:41Exactly
14:42Stay positive
14:43At the end of the day
14:44Who wins this task is the money
14:45At this stage
14:46If we lose it
14:47You can bloody see why though
14:50The boys evening client
14:52An international law firm
14:54Based in the Gherking
14:56I'm calling from a group called Empire
14:57We're putting on a celebration evening tomorrow night
15:00Howard
15:01Who works in the hospitality industry
15:03Calls a top class events company
15:05To find out what they can hope to charge per head
15:0850 to 60
15:0950 to 60
15:1050 to 60
15:1150 to 60
15:1250 to 60
15:13If you were to deck out a room
15:14As well
15:15How much do you charge for that?
15:17£2,500
15:18£2,500
15:19£2,500 to deck the room out
15:20Thanks very much
15:21Take care
15:22Bye
15:23Bloody hell
15:24£2,500 to deck out a room
15:26More to the point
15:2750 quid per per
15:28I thought it would be like 15-20
15:29The parties we do at work for when
15:31Was he
15:32Do you think he
15:33Whenever it is
15:34Are usually in like the 40 quid a go
15:35I'd say
15:36£2,500
15:37Hello Philip
15:39Hello
15:40Hey buddy
15:41Alright
15:42With regards to price
15:43We want it to go no lower than £60 per head
15:45No lower than that
15:46It's high lad
15:48It's very high
15:49I think that's high
15:50You're obviously gonna have to see what the fella's like
15:52Erm
15:53But we're thinking three grand for the package
15:55But we don't wanna
15:56We don't wanna
15:57We don't wanna go in and undersell ourselves
15:58But we don't wanna look like dicks here
15:59That's the problem
16:0060 quids
16:01If we go down
16:02I think you're a mile away mate
16:03I understand exactly what you're saying Phil
16:05But I think a fair price
16:06We're in central London
16:07They're a big firm
16:08If we pitch too low
16:09He's gonna negotiate you down
16:10I think we might undersell ourselves
16:12Cheers bud
16:13Bye
16:14It's a bit high man
16:17But we're gonna have to do
16:18What else can we do man?
16:19Ten quid a canapé nearly
16:24Again, Philip will lead the negotiation
16:29We had sort of put a cost in it around £65 per head
16:32And that would include a selection of canapés
16:35Including two sweet canapés
16:36Six savoury
16:37Plus your stuff for the evening
16:38I don't know how that sounds to you
16:40I think you would need to seriously rethink that costing
16:43Yeah
16:44This is what you would consider for sit-down three-course dinner
16:47Yeah
16:48As far as pricing is concerned
16:50We looked at something that was going to be around
16:52Two
16:53Bear with me one moment
16:59Let's get realistic
17:00If we're talking sort of £35 per head
17:03No?
17:04Not in the least
17:05Nope
17:06Not even close
17:13Right
17:14So if we went down to something like £17.50 a head
17:17And looking at that sort of figures
17:18I think it's incredibly realistic
17:20I'm still unimpressed
17:22I think we're going to find it very difficult to stack up
17:29At anything lower than around £15 per head
17:33That sounds feasible, I think
17:36We can justify that
17:37Yeah
17:38So we've got a deal at £15 per head
17:40Yes, we'd be happy to go with that
17:41Well, that was absolutely hideous
17:43Yeah
17:44I did not do it
17:45We spoke to them on the phone
17:46We told them it was too high
17:47Rocky is the gaffer
17:48And he told us that's when he wanted to go down
17:49We were looking like complete prats
17:51Not good
17:537pm
17:54Despite her client's demand for high quality
18:08Yasmina pushes ahead with her cost-cutting plan
18:1272 tins of tuna
18:14We need to get the guy to come from out the back
18:16To get the expensive ones
18:17Where are they?
18:18These are the expensive ones
18:19Where are they?
18:20These
18:21All of these, forget these
18:22We'll just stick to the cheap ones
18:23What about that?
18:24Two for £2
18:25How much are they?
18:26How much?
18:272.98
18:28It's quite dear still, isn't it?
18:29It is very dear
18:30We need 86 of them
18:45Because on the task before
18:46We messed up on cost
18:48And we let cost
18:49And we let cost get out of control
18:50I'm really concerned
18:51We've underestimated
18:52They've taken it right the other way
18:55Like too far the other way
18:57And spent too little on really cheap crap
19:03That's going to embarrass us
19:0511.15pm
19:06At the penthouse
19:07Rocky's Olympian plan for tomorrow evening's event is revealed
19:16What's happened is we've got the costumes and we've got all the backdrop and everything
19:20It'll look the part
19:21I'm not overly convinced about the whole costume thing if I'm being completely honest
19:28The only reason we've done the costumes I know is all
19:30Because you booked them before you actually found them what we needed
19:33No, we do need to give it a bit of a swing
19:35It gives it a better theme doesn't it?
19:37It structures the whole evening
19:38I think it's going to be an absolute farce
19:40I think the menu's shit
19:43I think the outfits are shit
19:45I think we're going to be terribly embarrassed
19:47I'm trying to stay positive
19:49But it just really looks bleak
20:017am
20:03This evening the teams must host their corporate events
20:07Right, good morning everybody
20:09But first they have lunches to prepare
20:11First things first, I want you all to call me chef
20:14Does anybody want to be in the boardroom losing tomorrow night?
20:17No
20:18Does anybody want to go to that grotty cafe tomorrow night?
20:21No, chef
20:22Okay, what are we going to do?
20:23We're going to win
20:24Yes, chef
20:25Okay, this morning
20:26Paula, you're going to be doing the chicken salad
20:29Deborah, you're going to be doing the Greek salad
20:31Lorraine, you're going to be making the mozzarella cheese wraps
20:35Kate, you're going to be making chicken wraps
20:40Mona, you're going to be doing tuna and the cucumber
20:44With two lunch contracts to deliver
20:46Project manager Yasmina drills her troops to make a little go a long way
20:50I'll never ever ever ever get rid of that
20:53Okay, that's precious
20:54So I want you to slice them
20:56Yep
20:57Like that
20:58Yep
20:59So that's still taking up quite a lot of room in the box
21:00But it's not very much food
21:01Yep
21:02Right, let's have a look
21:03So you need this custard
21:05I've been allowed three slices of cheese here
21:13What am I doing here?
21:18Oh Christ
21:20Okay, now we're on a roll
21:22Just not big enough
21:23I think they're stinking on what's going inside
21:28And mark my words
21:29Mark my words
21:30There'll be complaints today
21:35In the boys' kitchen
21:36Despite a lack of lunch orders
21:38Project manager Rocky plans to knock up
21:40500 sandwiches and salads to sell on the city streets
21:44Right boys, listen in
21:45Listen in
21:46Listen in, we've got an hour left
21:47Come on
21:48Keep moving
21:49Keep your heads down
21:51They're international Olympic lunches
21:53A chicken tikka sandwich
21:55Celebrating Asian cuisine
21:57A bit more
21:58A little bit
21:59A little sprinkle more
22:00Flying the flag for Europe
22:01The ploughman's wrap
22:02I think it gets some cheese
22:04Right
22:05At the end it's going to be
22:06Looking like it's
22:07Yeah, looking like it's cheese and pickle
22:09Out of Africa
22:10Couscous salad
22:13Absolutely awesome
22:14And representing the United States
22:17Peanut butter
22:18When you're putting the filling in the bread, mate
22:20Make sure that the majority of the filling is down the middle
22:22Because when it gets sliced, that's what they see
22:24And it'll look professional
22:27Hey, what do you reckon, Magi? These peanut butters
22:28Are they going to be a goer?
22:29I think they're going out well
22:30It's different, isn't it?
22:31It's not every day someone's going to come to your office and say
22:33You want a peanut butter sandwich, mate?
22:35If this doesn't sell
22:36Then I think his, you know, his head's going to be on the block
22:4111am
22:43Everybody just need to concentrate on finishing exactly what you're doing
22:46We need to make sure that we're going to be on time for these people, okay?
22:49So let's go
22:50Get them on, get them on
22:51Quick
22:52Time we don't have
22:53We're late
22:54Alright, let's get moving, lads
22:5622 ploughman's got a van A
22:5822 perhaps for van B
23:00Please
23:01Peanut butter split 15 in each
23:03Sorry, we need to hurry up, sorry
23:06Brilliant
23:07Lovely
23:08With lunches pre-ordered, the girls head straight to their customers
23:20So this is for eight people, do you think that's going to be enough?
23:24Sandwiches and salads for eight people?
23:26Because normally I would expect, you know, normally to have more than one sandwich per person or one salad
23:31Because, you know, generally some monster might be really hungry
23:34We'll add some mozzarella, I mean you should have mozzarella on there anyway
23:37We can make a decision to add some more sandwiches onto that if that would be more agreement
23:40I think that's a bad comment
23:41Yeah?
23:42Yeah
23:43Have you got any more tomatoes to mix on that one?
23:45It looks a bit boring, just a bunch of leaves that look like they've just been chucked on there
23:48If you can do something to make that look more attractive, it looks like you've dropped it, to be honest with you
23:54Excuse me, sorry to interrupt, I've got your lunch
23:57Tune ring basil oil, mozzarella and basil, and Mediterranean chicken
24:02Thank you
24:03Thank you
24:04There's not much variation, is there?
24:06No
24:07There seems to be an awful lot of lettuce up here
24:09Yeah
24:10A lot of filler
24:11Yeah
24:12A lot of filler
24:13Hi, sorry to watch you for the lunch
24:14Excellent
24:16Enjoy your meal
24:17Thanks very much
24:20There's no dressing
24:21There's no dressing on the salads
24:23It's just completely plain
24:24Yeah, so it's a bit bland
24:26Oh my god
24:27Oh my god
24:28Really?
24:29Yeah, there is a hair
24:30That's disgusting
24:31Oh no, I can't eat
24:32I don't think I'll have anything actually
24:33That's fine, don't worry about
24:35In the fight for lunchtime business, Rocky's boys aren't pulling any punches
24:42Hello guys, can I interest you in an Olympic lunch?
24:45We've got peanut butter sandwiches, we call it the Michael Phelps peanut butter sandwich
24:49Hi there, have you had your lunch yet?
24:52We're selling Olympic lunches for four quid to celebrate the Olympics coming to London
24:55Okay
24:56Okay
24:57I'll deliver up for my Olympic sprinting sails
25:00That'll be £2.50 man
25:01Is that me spot on?
25:02Yeah
25:03Hi there, have you had lunch yet today?
25:05Hi there, have you had lunch yet today?
25:11The other half of the team are at a tourist hotspot, the South Bank
25:15Are you hungry?
25:16One second
25:17Come on, come on, get your sandwiches freshly baked
25:19Come on, London
25:20It's been hungry man
25:21You come here, you have three quid, buddy
25:22We'll get the chicken tikka fire you guys in at one match
25:24Easy
25:25We're exploiting this something stupid
25:27What do you want?
25:28Chicken tikka
25:29Two chicka tikka's, yeah?
25:30One, two, three, four, five, five
25:34Five, five
25:35Five
25:36I'll take the money
25:37That was, that was an absolute cash car there
25:40A license to print money
25:42It was, whew
25:43Continuous sales, absolutely continuous
25:46Shocking business there
25:47Contracts completed, the girls take their Mediterranean menu desk to desk
25:54desk to desk.
25:55Can I just give you a bit of feedback on this Sue?
26:16Yes.
26:17That is not a chicken wrap.
26:19Oh my gosh.
26:20No it's not is it?
26:21So I don't mind spending 3 quid or 4 quid on my lunch, but it's got to have some inlets.
26:26No, of course.
26:27You're right, they've obviously given you a...
26:28Hold on.
26:29How about that one?
26:30Oh.
26:31Does that one look better?
26:32Yeah.
26:33I mean I'm not sure it would get through the Pret control test, would it?
26:38Sorry about that.
26:39I appreciate the feedback though.
26:40It's really good.
26:41Thank you very much.
26:422.30pm.
26:45Back in the kitchen, project manager Yasmina gets to grips with her cut price canapes for
26:51tonight's upmarket function.
26:52One of my favourite things are these bellinis.
26:55Ice cream cones.
26:56It's a bit greasy but...
26:58He's expecting small canapes, is he?
27:06That's small, that's not a plate of food, is it?
27:08In terms of canapes, it's gigantic.
27:10It'll be fine.
27:11By that point, they'll have had too much wine, they won't really notice or care.
27:18In the boys' kitchen, project manager Rocky, along with Noral and Ben, work on their Olympic-themed canapes.
27:26The canopy reception is being held in the Gherkin building and the customer is a Chicago law firm based in the city of London.
27:36They will want the best you can imagine.
27:38And what are they getting?
27:39They're getting cheddar on a stick.
27:41A few miles away, inside London's most famous 21st century building, Howard and the rest of the boys recreate ancient Greece.
27:53That's to dress the table, so you just put it over it.
27:56It's alright.
28:05I'm just going to say it one more time, are you going to lose the gold or not?
28:08The what?
28:09The gold.
28:10I think they're fine, I think it's a bit different.
28:12Different?
28:13It's different alright.
28:14Is that any good?
28:15It looks like a brothel.
28:17I wouldn't know.
28:18The lads' props at the board are absolutely horrendous.
28:21They look like an horrendous 70s nightclub.
28:23I've asked them two or three times to remove that gold lamy off the top and they just don't get it.
28:27They're absolutely clueless.
28:28We're going to look like idiots.
28:29We are.
28:30It's now five to six, so you really need to crack on.
28:33I don't want to be embarrassed by having people arrive for 6.30 for a canapé party and it's not ready, okay?
28:39Absolutely okay.
28:40Just to clear it all up lads, me and Phil are in the kitchen.
28:43We're going to run the kitchen all night.
28:44Howard's on the bar looking after all the drinks.
28:46James is the official timekeeper of making sure that the canapés are out on time.
28:50Tonight we just need to make sure everything goes to plan.
28:52Yep.
28:53Yeah?
28:54Here.
28:55One hour before the evening functions must start.
28:58Just get all the food on the side.
28:59Be very delicate with the plates.
29:01The girls set up their kitchen in their clients' headquarters.
29:05I know we've tried to cut our costs as much as we can, which I completely support, but I don't think the food is up to scratch.
29:14It looks as if it's come from a funeral at a working men's club.
29:18We're at a massive corporate company.
29:19It must look nice when it does.
29:20All right, just listen to me.
29:21All right, everything's going to be fine.
29:22They were absolutely gorgeous before we left the place, so they've been in the car, so they've had a lot of rattling around.
29:31Okay?
29:32Yeah, once they go into the oven and we've got a nice basil leaf on top, we're going to drizzle it with olive oil.
29:37Do leave them after a few glasses of wine.
29:41Okay, cool.
29:46Over at the Gherkin, the boys' guests are on their way.
29:5050 high-powered lawyers.
29:54I'd like you to greet people because they're coming into the room, please, so you need to be standing there with the champagne.
29:59And ready to greet them...
30:03..Rocky's Olympians.
30:18Come, what's happening next, lads?
30:20Watch out, you've got it.
30:22How was the clock to hit?
30:24You know, it looks like I've just come out and made last bit of mine.
30:26You know what I'm saying?
30:30When people see this, I'm going to get shot in my local.
30:31You'll just tip them up and keep your beard off the salsa, will you?
30:33Eight, and nice steady hands because we don't want any salsa on that toga.
30:37Generally speaking, the togas haven't gone down terribly well with sort of bare arms and spotty backs and all that sort of carry-on.
30:44Some of the older women are more appreciative, but the younger ones generally find it rather a turn-off.
30:51I'm very sorry about this.
30:56At the city accountancy firm, project manager Yasmina is running front of house.
31:03Hello, welcome everybody.
31:05Hi there.
31:07Leaving Mona and Paula in the kitchen to make her cut-price canapes presentable.
31:13That's actually a blinding smell.
31:19Oh, blinding.
31:20Right, that one's not going out.
31:22If some of the clients sound like tomatoes, we are up.
31:26Shit great.
31:28For both teams, customer satisfaction is crucial.
31:31If food and service fall short, they stand to lose some or all of their feed.
31:39It's not the easiest thing to eat.
31:42I'm dropping quite a lot of it on the floor.
31:44Some of the canapes are quite large.
31:46The bruschetta is some of the largest bruschetta I've seen.
31:50There have been a couple of accidents with tomato on the floor, but hopefully we've rescued the situation.
31:54I'm quite confident that when I speak to Charles later and I apologise for the bruschettas after we've had all the other lovely canapes that are going round, the bruschettas will go out of his mind.
32:05And I'll give him a bit more champagne, £750.
32:09I think it's worth it personally.
32:12In the gherkin, the boys' multinational canapes are about to go out.
32:17Let them know about the theme.
32:202012, so we're in the tour.
32:21Make sure the Olympics is getting mentioned.
32:22I will do, yeah.
32:24These are our chicken tikka vol avant.
32:26As you know, we're doing a London Olympics theme, so this is trying to emphasise the Asian stuff, yeah.
32:31It is a bit embarrassing walking round with a tray with a crisp on it, with a slice of sausage and a splash of ketchup.
32:37And I think the theme hasn't worked, and the blame for that has to stop at Rocky.
32:43Are you going to have a bowl of ones?
32:45I think I'll give them a miss, thanks.
32:46OK.
32:48All right.
32:50It's a bit cold.
32:52I don't mind looking like a prick in this skirt, but when these are all cold, and the people are starting to complain, it's not right.
32:59Both of them are ice cold.
33:01Recently, go back in the oven.
33:02They're still cold.
33:04We've been told they're still cold, lads.
33:06Look, chaps, we've got people who are saying they're hungry.
33:08We need to make sure that you keep the can and paste coming, please, quickly.
33:12We do need to keep people fed.
33:14OK.
33:16You've got to go and serve them up, they're getting cold.
33:19Oh, shit, man, I need some vegetarian stuff to go out.
33:21I think James is struggling big time under the pressure.
33:24He's, like, getting really aerated.
33:26He's not controlling the room as he should be.
33:29With the global nibbles getting a lukewarm reception, Rocky premieres his version of a British classic.
33:37I'll do, that'll do it for that, yeah.
33:39Right.
33:40Yeah, and we'll, we'll get another tray's worth up, yeah.
33:41Right, lads.
33:43So, this is our British influence, and it's a modern teak on the Plyman sandwich.
33:49No, thank you.
33:50It's definitely worth trying.
33:51No, it isn't.
33:52That's a poisonous thing that should never have been invented.
33:55I'm just desperate for something.
33:56No, thank you.
34:00Those are going down to treat those.
34:01The Plymans?
34:02The Plymans are the best of the night.
34:04Do you believe that?
34:05Do you believe that?
34:06Everyone's loving them.
34:07So, have we got any more?
34:09Oh, I'm afraid not, mate.
34:10Have we been cleaned out?
34:12Could we not make a Plymans vol avant?
34:14No, nothing.
34:16The city accountant's function is about to get the girl's final offering.
34:21The client's special request, blenies.
34:23You must be hungry, anyway.
34:25So, here we are, here we are.
34:26It's got a little bit everywhere, isn't it?
34:28It's really very strange, I must say.
34:31The only kind of eating is the only way to put it to be.
34:33I'll take that.
34:34Thanks very much.
34:36It's a sweet pancake with savoury food in it.
34:38If I were to expect a blenie, I'd probably expect something about the size of a jam jar lid with something on it that was odd.
34:50And I think what we've got there is a wrap.
34:52Of cold courgette and a big chunk of tomato.
34:55And I'm rather suspected that people would eat that and just drop it again.
34:58We've already had a health and safety risk over there.
35:00All right, I'll go and see you. I'll have your panters.
35:02This is it. Nice. It's finished.
35:04The evening is over.
35:06Good job, mate.
35:07Pleasure.
35:09To find out who made the most money, the teams will have to wait.
35:14I can't believe I've got this job as well. I've not stopped tonight.
35:17Tomorrow, it's the boardroom.
35:37It's time to be a good night.
35:38I'm more than ever.
35:39I've been out for a while.
35:40I was more than ever.
35:41That's all in the world.
35:43I've been out for a while.
35:44Having met and worked with all the other girls, I firmly believe that I'm better than all of them.
35:58And I think that as the weeks go on, Sir Alan will start to realise that as well.
36:08If I get past today, I think that there's a good chance that me and Philip in particular could be here to the end,
36:13fighting it out for the Apprentice.
36:16You can go through to the boardroom now.
36:41Afternoon.
36:42Who are the team leaders?
36:50Me, Sir Alan.
36:51Rocky, Yasmina.
36:53Right.
36:54So, Rocky, according to your CV, you actually run 15 sandwich bars.
37:00I own 15 sandwich retail units.
37:03Right.
37:03How many people are employed within that?
37:05Roughly 150 people.
37:06Really?
37:06So 15 sandwich bars and 150 people making sandwiches.
37:10That's right.
37:11So, good team leader?
37:12Yeah.
37:13What I would say is, yep, I think there's certainly elements of it that could have been managed a lot better.
37:16I felt that Rocky gave it a really good shot.
37:18But it's a big, big challenge.
37:20Tell me what happened with the brainstorm.
37:23The Olympic 2012 idea was brought up.
37:27It was Madge's idea.
37:28It was Madge's idea.
37:29It was Madge's idea.
37:29It was my idea, yep.
37:30I thought if we can incorporate, you know, the five Olympic rings by representing five different continents and offering food like that.
37:36So, yeah, I'm intrigued, you know, what an Australian cheese sandwich looks like.
37:40And what was the evening events theme then?
37:45We went with a Greek theme and some of the lads were dressed in togas.
37:50I'm going to move on to the ladies.
37:56Yes, Mina.
37:57Yes, I am.
37:58Restaurant expert.
37:59I've got a restaurant, yes.
38:01Mm-hmm.
38:02Good team leader?
38:03Yes.
38:04Yep.
38:05Yep.
38:06Start with a brainstorm.
38:07OK, we decided on a theme almost straight away and we decided to go with Mediterranean.
38:12We took the idea of wraps and packaged it as Mediterranean flatbread, which went down a treat.
38:19Went down a treat, Margaret, would you say?
38:21Well, I don't think it was...
38:23Would you have eaten it?
38:24No.
38:25The customer enjoyed it, though.
38:26Probably the one who didn't get any chicken in the chicken wrap wasn't quite safe.
38:29That was a bit of a shame, but, you know, nobody in my team shares.
38:32No chicken in the chicken wrap?
38:33Unfortunately, the girl that was in charge of the chicken wraps forgot to put chicken in a couple of the wraps and, you know, but she did a good job otherwise.
38:41Someone did manage to add a hair to one of the salads, though, I think, as compensation.
38:45Yes.
38:46Really?
38:47Didn't go down too well, are them?
38:49No.
38:52I think it's about time we get down to some money.
38:55Margaret, would you give me the figures for Ignite, please?
39:00Ignite, led by Yasmina, spent £354.77.
39:07Now, they had an agreed figure of £750 for their evening event, but the client was not entirely happy.
39:15He was pleased with your personal presentation and the way you served the food, the fact that you were punctual,
39:21the quality of the food was poor.
39:24So they were only prepared to pay £500, not the £750.
39:28So that brought your takings to a total of £1,006.20.
39:34There was a profit, accordingly, of £651.43.
39:38Thank you, Margot.
39:39Right.
39:40Nick, how about Empire?
39:43Well, Rocky's team spent rather more.
39:45They spent £821.37.
39:49But the £750 agreed for your evening event was halved to £375, giving you sales of just £660.61, resulting in a loss of £160.76.
40:08Unbelievable.
40:09Ladies, very, very well done. £651, even with a few complaints.
40:23They were incredibly efficient in the kitchen, in the food production.
40:27Produced far more than the chef thought they would.
40:30It might not have been the quality that was anticipated the day before, but it was an extremely efficient operation.
40:35Very well done.
40:36A 200% margin, nearly.
40:39In return for this, your treat is you're going to go on and learn how to play polo.
40:44Oh, I've always wanted to do that.
40:47Now, you're going to Ascot Park, where you'll be taught how to ride on these horses and whack a few balls around.
40:53So, good luck, well done, off you go, and I'll see you on your next task.
40:59Well, Rocky, you'll be coming back in this boardroom here.
41:11We're going to go into this in far more detail, and we'll find out which one of you is going to get fired.
41:18Off you go.
41:29Off you go.
41:30Off you go!
41:31Yes, freighterah...
41:33Off you go...
41:34Oh my god!
41:35Put your left foot in there.
41:36I can't even get a lot, can't I?
41:38Well, one, two, three—
41:39On, two, three.
41:40One, two—
41:41Come on, girls!
41:42Here we go!
41:43Go on, Paula!
41:48Speak your sticks around the wrong way.
41:49Sticks around the wrong way
41:54Thank all of you each every one of you individually and say everybody did an absolutely amazing job we all worked really hard
42:01I
42:17How would when I've asked you to do that the costings on the law firm for the boys running for that pitch
42:21But you put forward the number and then they're running made absolute
42:25Can I get to themselves if I miss something here? Well, when was it my responsibility to find out I did the research
42:31This was so poorly managed. I was supporting Rocky throughout this. I was doing delegation for him
42:37I was trying to pull this one together. We were off to a bad start from the very beginning and we were never going to put it back
42:42It was all about damage limitation James
42:44I'll be an old truth mate. I've been on two tasks with you now
42:47Yeah, and in all honesty, I find you very hard to deal with and I think you talk for the sake of talking
42:52I think he's gonna take me into the boardroom, and you know what I feel bloody hurt. It just shows the gratitude
42:57I honestly feel like I did when my cat died. You know, it's that it's a hurt inside. I came in and said
43:02guys, hang on
43:03I came in and I said to you
43:05We're there, we're there, we're there
43:06We're there, we're there
43:07We're there
43:08This has got to be dialogue lads
43:10I've never been questioned before in my business life up to this and I've been put in this position
43:15And I've questioned my own thoughts and went with a group decision to keep everyone happy
43:20So they were all behind the task and it's backfired on me
43:22Doing some stuff
43:23I'm sorry
43:36I'm sorry
43:48I'm sorry
43:49Right, you had time to think about what went on?
44:00Rocky, you make sandwiches for a living, got 15 shops,
44:06employ 150 people.
44:09Because this task was about sandwiches,
44:12did you other six think you got a right patsy here?
44:16If it goes well, great, with one.
44:19If it don't go well, obviously it's got to be him.
44:22I disagree with you entirely on that one.
44:24I expect you to deny that, James.
44:26I don't expect you to say yes, actually.
44:28Let him go in there, bury himself.
44:30Sir Alan, you're wrong, and I'll tell you why you're wrong,
44:31because I wanted to win this task.
44:32I really wanted to.
44:33There's no point.
44:34That other lot are out there now, riding around on horses,
44:36and I'm sitting here having to look at you,
44:39and I don't mean that disrespectfully.
44:40Rocky was the best pick out of all of us to do that job.
44:44I will accept that it was less than perfect, the whole performance.
44:47What I'll say is that when it came to the food preparation
44:50and management of the team, he was a genius.
44:52Yeah, but, Philip, you know, to come in with a loss
44:55is inconceivable as far as I'm concerned.
44:58I'm embarrassed and very disappointed.
45:00Embarrassed?
45:01Yeah.
45:01When we were picking a theme, I believe that's when the task was lost.
45:05I was in charge.
45:06I should have put my foot down and said that I didn't want to go
45:08with the Olympic theme and made things a lot easier.
45:10But as a leader, shouldn't you asserted your authority?
45:13I should have asserted my authority, but it's the first time
45:16that I've ever been questioned on anything that I've done.
45:19Do you know what, Rocky?
45:20The theme wasn't the issue, but the biggest problem we had
45:22during the course of the day was our sales pitch guys
45:25who went in for the early afternoon.
45:26Philip was the one who was the front of the three.
45:28The other two folk behind him, what the devil were they doing?
45:31They must have been standing there with their eyes closed.
45:33Let me tell you one thing, yeah, we went there
45:35and we pitched as hard as we could.
45:36Your problem is that you talk too much, Jim.
45:38It's not actually, I'm telling it how it is, it's what I'm doing.
45:41James, what did you really do?
45:42What did you really actually bring to the table other than your big gob?
45:46James, I understand reading your CVs, it's amazing.
45:49One of the things you've said here,
45:51when you wake up in the morning, you can taste success in your spit.
45:55Is that right? Is that one of your sayings?
45:56Yes, do you know what?
45:57Would you have a curry last night then?
45:59No, I didn't, sir, because it's one of those feelings
46:01when you just know things are going fine, you can feel it in the air,
46:03sometimes you can just taste it, that's the point I was trying to make.
46:06Did it taste of success this morning?
46:08No, it didn't.
46:12Now, I figure here, from numbers that Nick has given me,
46:16that out of the total of £820-odd that you've spent,
46:20£180 was spent on all your props and togas and all that stuff,
46:24which leaves £640 on food.
46:27So who sat down and worked out how much each thing would cost?
46:30What it is, is at that point,
46:32I put the ingredients together of what we would need
46:35and then it just got rolling
46:36and then I asked you to investigate the price
46:39of what people charge for canopies.
46:41And I got on the phone straight away,
46:43only got through to one person,
46:44they quoted between £50 and £60 per head.
46:46It felt strange because it didn't feel right as a number.
46:49The consensus of opinion now is that £60 was a ridiculous price,
46:53is that right?
46:54Exactly right, sir.
46:54Exactly right.
46:55Well, the point is that, you know, Philip went in
46:57and opened the batting at £60 a head
47:00and the poor client nearly fell off his chair.
47:03Sorry, I was highly embarrassed, to say the least.
47:04But what I thought was extraordinary
47:06was that it went from £60 to £50 to £35 down to £25
47:10and it eventually ends up at £15.
47:12And when the client said,
47:13what are you offering for that?
47:15You said what we were offering
47:17at the beginning of the negotiation.
47:19That's right.
47:19You look like a spiv, to be honest.
47:21Not the image we want to portray out of this boardroom.
47:24But having said all that,
47:26when you finally said you're going to make it for £15,
47:28that should have told you
47:30you needed to focus on your costings, right?
47:33I made a guess, roughly,
47:35of what I thought we could produce in that kitchen
47:37because I thought we were going to have a good day.
47:38But you guessed?
47:39Yeah.
47:41This is what I don't get, Rocky.
47:43Where is this expertise of yours?
47:44I know your shops may be not selling these extravagant sandwiches,
47:49whatever, they may be very low-cost sandwiches,
47:50but at least the principle is there
47:52of you know how much cheese to buy,
47:54you know how much bread to buy,
47:55you know how much butter to buy, right?
47:58A total mess.
48:00Finally here, Nick,
48:01the contract that Philip negotiated
48:03for the evening event was £750.
48:06Yeah.
48:07The customer knocked it back by half,
48:10which I think your observation was
48:12that was more than generous, right?
48:13What was his complaints?
48:15He said that the standard and relevance of food was wrong,
48:18he said the presentation was poor,
48:20he thought the theme and the dress was tacky,
48:23you were asked to run the event,
48:24but you didn't really,
48:25I watched Nural wandering around with his tray,
48:29you weren't offering,
48:30they were taking from the tray.
48:31Not at all.
48:32Well, I watched it very carefully,
48:34in fact, I made it my business to watch you for some time.
48:39Rocky, you're the team leader,
48:40you know the next move,
48:43you bring back two people
48:44that you can justify to me
48:46why you think they are responsible
48:48for the failure of this task.
48:51Bring back James and Howard.
48:56You other guys will go back to the penthouse now,
49:00but I'm not at all happy.
49:02Be under no illusion.
49:04You will not escape the net
49:06throughout the course of the process.
49:08Go back to the penthouse.
49:09Not you.
49:19Right, gentlemen,
49:20I'd like you to retire to the reception,
49:23and Margaret and Nick and I
49:25are going to have a little chat.
49:26I'm going to call you back in here.
49:28One of you will get fired.
49:30Off you go.
49:30He looks very young, Rocky, doesn't he?
49:3921 years old,
49:40and I was wondering whether
49:42they'd all kind of
49:46pounced on him like that,
49:48like they do in the early stages.
49:49I think he'll learn.
49:51I don't know whether James will learn.
49:53There's something about him
49:54that people, you know, don't like.
49:56He may just have a big mouth, you know.
49:57Howard, who's got ten pubs,
50:00should know what people want
50:01as far as catering is concerned.
50:04Has he done anything wrong?
50:05That's the point.
50:06We'll have to find out.
50:11Hello?
50:12Hi, can you send the three of them in, please?
50:14Yes, Sir Alan.
50:16Sir Alan, we'll see you now.
50:27Second's out, round three.
50:34Rocky, you're well and truly
50:35on the ropes here, really.
50:38James, you looked a bit hurt
50:40that you'd been chosen.
50:41That is correct, Sir Alan, spot on.
50:43What actually hurt me most of all
50:44was when you said that
50:46it was me and Howard
50:47that had let you down most during today.
50:49I was shocked,
50:49because I honestly thought
50:50if he'd said who'd been
50:51your most valuable contributor,
50:53I thought you were going to say me.
50:54As far as I'm concerned, James,
50:56not only in this task
50:57and the task before,
50:58you've kept well out of the way
50:59of any major decision-making.
51:01You've played it very safe.
51:02You've kept under the radar.
51:05When we went to the...
51:06How on earth was I under the radar
51:07when I was bloody running
51:08the evening event for you?
51:09Yes, I put you in charge.
51:10I could have been a quiet way
51:11to hide it in the corner.
51:12I put you in charge of the evening event
51:13and it was a number of things
51:14that were wrong with the service.
51:15The canapes weren't coming out quick enough.
51:17What do I know about offering platters?
51:19In all seriousness, now, Rocky,
51:21I kind of stood up a little bit
51:22and went very out of my comfort zone.
51:24In this task...
51:25Please let me finish.
51:25There are people on this side
51:27of the table as well.
51:28I'm sorry.
51:28It's just more the hurt
51:30that this has caused me.
51:31So, James,
51:32why shouldn't I fire you?
51:33If a company's most valuable assets
51:36are its employees,
51:37then, you know,
51:38I'm your kind of prized possession.
51:40You said you were looking for a diamond.
51:41I don't think you've seen enough
51:42of me to write me off just yet.
51:44You haven't?
51:44You haven't shown it, don't you?
51:44Please let me finish.
51:45I don't think you've seen enough
51:46of me to write me off yet.
51:46I know I've got a lot to learn,
51:48but I've got a lot to give up.
51:49Do you think you made any mistakes
51:50in this task?
51:51Do you think you made a...
51:52I think I made a mistake.
51:53On a personal level,
51:54I should have just kept my mouth shut,
51:56kept my head down,
51:57and maybe I'll have just been
51:57like one of the other people.
51:58Do you think your mouth
51:58got you into trouble?
52:00Yes, it did.
52:00I know I've got a foot-in-mouth problem.
52:02And do you know what?
52:02I actually learned something about myself.
52:04I'll tell you this.
52:04I learned something when I was there.
52:06You bang that table one more time.
52:07I apologise about that.
52:08I'm just a bit passionate about this.
52:10I did ask you
52:10why I shouldn't fire you.
52:12I'm not sure whether
52:13you're sponsored per word
52:15at the moment
52:16because I haven't heard
52:16any reasonable explanation
52:19as to why you should stay
52:21in this process.
52:21There was nothing untowards
52:23in anything I've done
52:24in the last two tests.
52:25So you should get fired
52:25for this task, then?
52:27Out of the three of us?
52:30I think you should fire
52:31a pair of them.
52:35So, Howard,
52:36why shouldn't I fire you?
52:37Sir, you shouldn't fire me
52:38because I've contributed
52:41so much to this.
52:42I've worked incredibly hard.
52:44I got the rim set up.
52:45I was running the bar.
52:46I think Rocky's just put
52:47the last nail in the coffin
52:49by showing his immaturity
52:50from choosing the two
52:52wrong people to be in here.
52:54Rocky, according to this,
52:55you haven't had a job before,
52:57right?
52:57Apart from this business.
52:59Is that right?
53:00Yeah, that's correct.
53:01Well, I mean, prior to that,
53:02you trained at Middlesbrough
53:03Football Club
53:04and you had to leave
53:06the youth team
53:06due to injuries.
53:07Is that it?
53:07Yeah, I got arthritis
53:09in my knees.
53:10What I would say is that
53:12from the age of 16,
53:14I left school,
53:15I work hard,
53:16I work seven days a week,
53:17I've run my own business,
53:19I've learnt from mistakes,
53:20I'm a lot more of a man
53:22than I was when I was 16
53:23to 21.
53:24When I make a mistake,
53:26I learn from it,
53:26it doesn't happen again,
53:27I'm a quick learner
53:28and if I get the chance
53:29to have another go
53:30at being a team leader,
53:32I'll prove to you
53:33that it won't happen again.
53:36So, who should get fired?
53:39James.
53:40Howard,
53:41who should get fired?
53:43Down to the fact
53:43that he's chosen
53:44the wrong two people, Rocky.
53:49Well,
53:50I think I've heard enough
53:57for me to make a decision.
54:01Rocky,
54:02you stood up
54:03and you said
54:04you're going to take this job on
54:05and I would have thought
54:07and I should imagine
54:08your teammates thought
54:09this is the right bloke
54:10to do the job
54:11because he runs
54:12these 15 shops,
54:14he employs 150 people
54:16and he sells sandwiches
54:18for his living.
54:22Howard,
54:22I think that because
54:26you run 10 pubs,
54:27you could have grasped
54:29the nettle on this thing
54:30if you wanted to
54:31and if you saw things
54:32going wrong,
54:33you should have stepped in
54:34and you should have
54:35helped him out
54:36a little bit more
54:36than what I think
54:37he did do.
54:42You, James,
54:43you could certainly
54:44bunny off a scratch,
54:45that's for sure.
54:47Your resume,
54:47is the thing
54:48that's confusing me
54:49because you seem
54:50to be well-respected
54:51in the industry
54:52and the jobs
54:53that you've been in.
54:54So you can't be
54:55a total plonker.
54:57And perhaps you have
54:58a difficult way
54:59of expressing yourself,
55:02but expressing yourself
55:04amongst people
55:05is part of business.
55:08I'm not asking
55:09for any more
55:09of your waffle.
55:10I've concluded
55:25that, Rocky,
55:29you're 21 years old,
55:32but one cannot ignore
55:34a series of
55:35what I call
55:36immature mistakes.
55:37I think
55:41your career
55:43at Middlesbrough
55:43was halted.
55:45You got taken
55:46off the pitch
55:46in a stretcher.
55:47This time,
55:49you're off the pitch
55:49in a black cab.
55:51You're fired.
56:03I'll find out
56:04about you two.
56:06Don't worry
56:06about that.
56:07Off you go.
56:09Thank you, sir.
56:16You kind of feel
56:17a little bit
56:17sorry for him, really.
56:18I mean,
56:18he's a little bit
56:19out of his depth.
56:21I agree with you.
56:22Give him a few years
56:24and he'll be a star
56:25of the North East.
56:26But right now,
56:27too young.
56:31But on this task
56:32of what I've seen
56:32of James,
56:33he cracked under pressure.
56:34And I think
56:34that boy Rocky
56:35will come back
56:36because he's a young guy
56:37and he's got a drive
56:38and he's got a fire
56:38in his belly.
56:39He's got a lot more
56:39to offer, hasn't he?
56:40Definitely is.
56:40James, unfortunately,
56:42didn't bring much
56:44to the table
56:44apart from his gob.
56:45The thing with Rocky was,
56:59he shot himself in the foot,
57:00mate.
57:00The thing that it boiled down
57:03to is that none of us three
57:05should have been fired
57:06and Rocky chose
57:07the wrong two
57:08to go in with him
57:09and that's what
57:10cost him this.
57:13I don't know.
57:15I don't know.
57:16There's four other guys here
57:17so it's looking like
57:18one of you shouldn't be here
57:19and Rocky should.
57:24I'm feeling a little bit gutted
57:26but I'm going to take it
57:28on the chin
57:29and make sure
57:30that it's made me
57:31more determined
57:32to get on
57:33and make sure
57:34that I do very well
57:34for myself.
57:39One job.
57:40Now 13 candidates remain.
57:44Sir Alan's search
57:45for his apprentice
57:46continues.
57:50Next time...
57:51What I want you to do
57:52is to invent a piece
57:53of home fitness equipment.
57:55Jesus!
57:56To get a grip
57:57on the fitness game
57:58they have to shape up.
57:59The legs and the buttocks
58:01but also offers you...
58:03Can I suggest
58:04that you don't slap
58:04your own arse?
58:05But working out
58:06what to run with
58:07gets them hot
58:08and bothered.
58:09No, no!
58:10No, that's not okay.
58:12That is not okay.
58:13You looked really scared,
58:14Yasmeenah.
58:15I know why
58:15you didn't get any orders.
58:17The whole thing sucks.
58:19You're fine.
58:25Over on BBC2 now,
58:27Rocky tells Adrian Childs
58:28about his knockout
58:29from the job interview
58:30from hell
58:30in The Apprentice
58:31you're fired.
58:32Share your views
58:33on tonight's programme.
58:34Go online now
58:35and join The Apprentice
58:36message board.
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