- 7 weeks ago
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00:00Remains one of the toughest processes around
00:03Lord sugar is on the hunt for the next big thing. This is an opportunity of a lifetime
00:10Battling to become his business partner 18 ambitious entrepreneurs
00:18Action. Oh, it's a deal worth fighting
00:23This is absolutely mental we're gonna get nothing done if we speak to each other like this 18 candidates
00:29We just don't want it looking like hey 12 tough tasks. That's the biggest load of garbage. I've ever seen
00:35Oh, no, are you joking? No, I'm not joking one life-changing opportunity. You're fired. You're fired. It's a bloody shambles. You're fired
00:53Previously now I want you to create a new chocolate Easter egg
00:58Jana captain the ship. I like the idea of having a kid's Easter egg, but his cosmic concept
01:03Do you want a chocolate taste from?
01:08to space
01:09Failed to crack the market. I admire your persistence, but I can't get past the look of this egg
01:15Malika launched a luxury log. We are the creators behind choco lux and super sales
01:21We'd love to shake on 80,000 eggs meant the sweet taste of victory. They secured orders of
01:2889,750. Oh, well Jana
01:31I would like to step away from the process one quit the boardroom
01:36Are you absolutely sure you want to do this? I am now 13 candidates remain to fight for the chance to become
01:43Lord sugar's business partner
01:454am
01:46Hello. Good morning. Lord sugar would like you to make your way to London Heathrow Airport Terminal 2
01:51The cars will be outside in 20 minutes
01:54Hello. Good morning. Lord sugar would like you to make your way to London Heathrow Airport Terminal 2
01:59Good morning. Lord sugar would like you to make your way to London Heathrow Airport Terminal 2
02:03The cars will be outside in 20 minutes
02:09London Heathrow Airport Terminal 2
02:11Ladies, you've got 20 minutes, yeah, you've got to pack your bags
02:15Are we getting packed in 20 minutes to go to the airport?
02:18Hopefully we're flying out somewhere and not designing a plane or something like this
02:22We could be
02:23I think we'll probably be like in the water in our bikinis
02:31You know famous knee
02:33What kind of task do you think it would be?
02:45I'm feeling the whole corporate away day maybe
02:48Oh, you know a bit team building
02:50We might need that ourselves
02:52Heathrow
02:56Europe's busiest airport
02:59Connecting the UK to every corner of the globe
03:04Good morning. Chisola Amir, would you come forward and collect your team's tablets, please?
03:14Thank you
03:16Thank you
03:18Thank you
03:20Good morning. I'm sorry I can't be with you today but I've been called away on urgent business
03:26For your next task
03:28For your next task I'm sending you to one of the world's most exciting business hubs
03:34Turkey
03:35Or
03:36Turkey as you may know it
03:38Turkey is a vibrant place
03:41And the perfect backdrop for a corporate away day
03:45Which is what you will be running
03:47Now I'm sending you to two different parts of the country
03:51Cappadocia and Bodrum
03:53Oh my god
03:54I've set each team up with a corporate client
03:57But be warned these people have high standards
04:00And will be expecting a decent day out for their money
04:04Now the team that makes the most profit will win
04:07And on the losing team at least one of you will be fired
04:12Good luck and I'll see you back in the boardroom in a few days time
04:17Wow
04:18Turkey
04:19I love Turkey
04:21All clear?
04:22Yeah
04:23Okay, off you go
04:28Straddling two continents
04:30Turkey
04:32A cultural crossroads
04:34And backdrop for both teams corporate away days
04:38Beautiful, isn't it?
04:39It almost doesn't feel real
04:40I swear this was a lock screen on my laptop
04:42Or something like
04:45Bodrum
04:46On the Aegean Sea
04:48This is exciting, Turkey
04:50It's incredible, look at the views, they're stunning
04:52First task for the team
04:55Pick a project manager
04:58Anybody fancy this one?
04:59Yeah, well I would like to put myself forward
05:01I have worked in hospitality
05:02So I feel like I can look after guests
05:04Well
05:05I'd also like to put myself forward
05:06I've planned corporate away days before
05:08I've planned corporate away days before
05:09Events is definitely in my DNA
05:10I agree
05:11Sounds good
05:12I'd also love to put myself forward as project manager
05:14We run corporate events
05:16More sort of public speaking training events
05:18I was also going to add
05:19Oh!
05:22Who doesn't want that?
05:23Yeah
05:24It seems like everyone's interested
05:26As it's a corporate away day
05:28It did catch me that you've done a lot of corporate away days, Chisola
05:31So I'm really happy to support you as PM on this one, Chisola
05:34Congratulations
05:35Amazing!
05:36Thank you guys
05:38Everyone wanted to go for PM for this task
05:40But at the end of the day I think I am the best person
05:42This is definitely right up my street
05:44Hopefully everyone will get on board
05:46So for our experience we're going to go on the off-road 4x4 Jeep Safari
05:52We'll then come to the boat
05:55And we'll give them a three course lunch
05:57And make sure they have an amazing time
06:01In the rose-tinted valleys of Cappadocia
06:04I don't have direct experience with corporate events
06:06However I've got a real clear vision of what I want to achieve with this
06:09Already running the rest
06:11With us obviously they're going to get the hot air balloon
06:13They're going to get some nice food
06:14And they're going to get a team building activity
06:17Kia targets traditional team building
06:21The carpet weaving, which is the first option
06:24Is 350 Euros
06:26Clay pottery is 500 Euros
06:28Starting price
06:29So a higher premium
06:30Carpet weaving, there's not many countries where you can do that
06:32True
06:33Clay pottery, you can do that anywhere else in the world
06:35If we're going for that history to Tokyo
06:37Yeah
06:38Yeah, it's perfect
06:39100% at the end of the day it's a traditional craft isn't it
06:41Okay, cool
06:44The reason I chose the carpet weaving is the fact that it is more traditional sort of activity that only really happens here in Turkey
06:50And I do believe that we can put on a great experience for our guests
06:54Yeah, I think it's a bit more hands-on, it's more team building anyway
06:56Yeah
06:57We'll do it together
06:58I don't want us to go for like really high end
07:02Mm-hmm
07:03So for the team building I want that to be as cheap as possible
07:06Looking at ways to cut costs
07:08Turkish dancing
07:10And the starting price is 500 Euros
07:12I think it's quite expensive
07:14It does
07:15And the players team danced around a DIY approach
07:18So I have experience doing team building activities
07:21So I'll do loads of like ice breaking activities
07:23Mm-hmm
07:24So I think that could be a good last resort option
07:26Yeah, definitely
07:28I don't want us spending too much money on the team building
07:30Yeah
07:31Because I do think we've got those skills within the team
07:32Yeah
07:33So I'm more thinking to go down the DIY route
07:35But let's go to the traditional Turkish dancing
07:37Yeah, yeah
07:38And then we can make a decision from there
07:39Yeah, sounds great
07:40Yeah? Sounds great
07:41Yeah? Sounds great
07:42If we don't go for the Turkish dancing
07:43And we go for the DIY option
07:45There definitely will be some pressure on me
07:46To deliver a very good team building activity
07:48However, I do have experience in doing it
07:51And I'm confident I can pull it off
07:52To make the Turkish dancing worth a while
07:54It would probably need to be 50% of the price it's going at
07:57Which is I think 500 Euros
07:59So 250 Euros
08:00250 Euros
08:01Okay
08:02Next, I have got a couple of ideas as to team split
08:05Decide who will plan their corporate away day
08:08I'd like myself, Max and Dean on the experience team
08:11And who will lay on lunch?
08:14For the other team, I'm open to anyone that would like to put themselves forward as sub-team leader
08:18I mean, I have a good idea in terms of like what foods are great in Turkey
08:22Yeah, so yeah
08:23Yeah, I have no reservations on the food side of things
08:25Just given my catering background, I run a food business
08:28I think it makes sense for me to be sub-team leader
08:30Yeah, I agree
08:31It's what I wrote down, so I'm glad you're in agreement
08:33Go on, Mia
08:35So I'm really surprised that Mia was very quickly chosen as sub-team leader
08:40I didn't really get a chance to say anything about that
08:43Yeah, she has a very strong catering background
08:45And she's very passionate about food
08:46But then so am I
08:47And I do know a lot about Turkish cuisine
08:49Probably more than she does
08:51Food-wise, I need authentic food
08:54Roughly sort of 40 Euros per person
08:56Obviously judge it
08:57I don't want anyone insulting anyone
08:58But I assume that we should hopefully be aiming for that point
09:03On the kitchen team
09:04I'm going to have Anissa
09:06I'm going to have Emma
09:07And I'm going to have Johnny
09:08Catering crew selected
09:10When it comes to food
09:12Let's start our negotiations around 70% off the price
09:15Chisola seeks a sous-chef
09:18In terms of sub-team leader, does anyone want to put themselves forward?
09:26Johnny, I think throughout the process, everyone here has either been PM or sub-PM or both
09:31I'm not sure you've done either
09:32So it might be a good opportunity for you to step up
09:35Then just some advice
09:36I hear that
09:37I hear that
09:38I don't have any experience in the kitchen
09:39So I think it would be unwise for people to rely on me for direction in the kitchen
09:42So I'm going to go with Vanessa for sub-team leader if you're happy
09:45Yeah
09:46I'm quite confident in delivering like a good fine-dining free-course meal
09:50Perfect, thank you guys
09:51Remember this is a profit-making task
09:53Let's make the most amount of profit we can
09:55And let's smash this, guys
09:56Let's see
09:57Let's see
09:58Everyone hands it
09:59Keep going
10:00Keep going
10:01Let's go
10:02Let's go
10:039am
10:05This morning, half of each team will focus on food
10:09In terms of negotiation, I would like to lead it
10:12Just because I have that restaurant background
10:14I was having a better understanding of like the cost
10:17While the rest will road test their tours
10:20Oh!
10:22That's great
10:23As Kia's balloon boys get off the ground
10:26Oh, gosh
10:27Well, I want to get down there
10:29Yeah
10:30I think it's been open that high
10:32In the hills outside Bodrum
10:35How high are we going forward?
10:36Around 400 meters
10:37400 meters
10:38Wow, we have a lot of olive trees
10:40Olive oil is our one of our major income
10:43Ah, yeah
10:44Yeah
10:45Chisola's team forage for facts
10:48Can we use that for cooking?
10:50Could we?
10:51Actually, this is very good to make a tea
10:53You drink this
10:54Mmm
10:55It's the best antibiotic you can find in the nature
10:58Mmm
10:59Okay, please follow me
11:00On to our next stop
11:02I've already got two pages of information and we're just getting started
11:05Yeah
11:06We have been taking a lot of notes
11:09There's been a lot of information
11:11But it's all about retaining that information
11:13So we can pass that on to our guests tomorrow
11:15That's the most crucial part of this learning experience
11:18Okay
11:19Now we're at the door
11:21Thank you
11:22Wow
11:23Oh, wow
11:24Oh, wow
11:25As the Jeep tour reaches its peak
11:27This is unreal
11:29Yeah, this is the spot for some photos, guys
11:34Merhaba
11:35Merhaba
11:36Hello
11:37Tasked with landing a deal on dishes for the team to prep tomorrow
11:40We're so excited to try your food
11:42Emma, Anissa and Johnny
11:45Oh, wow
11:47Oh, that is fantastic
11:48Oh, wow
11:49That's really good
11:50That's really nice
11:51I'm so glad to hear it
11:52Yeah
11:53And this is Seba's flat
11:55It's very delicious
11:56It's really good
11:57Yes, absolutely divine
11:58How do you say delicious in Turkish?
11:59Lezzetli
12:00Lezzetli
12:01Yes
12:02Everything's been very...
12:03Lezzetli
12:04Lezzetli
12:05Very, very good
12:06How much is it per person?
12:0770 euros per portion
12:09Honestly, it's such a great meal
12:10Can we potentially do around 45 euros?
12:12And I'll shake your hand now
12:13Are you gonna do this menu very lezzetli?
12:17Lezzetli
12:18Lezzetli
12:19We promise you
12:20I have my own restaurant
12:21We'll make you proud
12:22Yes
12:23Thank you very much
12:24Thank you
12:25Thank you
12:26Thank you
12:27I appreciate it
12:28Thank you
12:29I think my restaurant experience was definitely invaluable in the negotiation
12:33We got just over 40% off
12:35And the reason why she went lower is because we did promise her a good service and a good showing of her food
12:40Your negotiation is very well
12:42500 miles away in Cappadocia
12:47Mmm, that's delicious
12:49Seeking to secure a traditional Turkish feast
12:53The next course
12:54The next course, Revitia Metahini
12:56Looks beautiful again
12:57Mia, Malika, Amber Rose and Jordan
13:00And Jordan
13:01It is the most important vegan course of Cappadocia
13:06Wow, I've never had anything like that before
13:08It's beautiful
13:09I'm not keen on that
13:10I can really taste cumin
13:12I think that that's quite an acquired taste if I'm honest
13:15Mmm
13:16If it's an acquired taste for us
13:17Maybe it might be for our guests
13:18Okay
13:19Uh
13:20The next course
13:23Is
13:24Sud kebabu
13:25Milk kebab
13:26I feel like it's quite meaty, like quite fatty
13:29Again, that's an acquired taste, isn't it?
13:31I'm not keen on that
13:32I'll be honest, this middle one is the one we are honing in on
13:37What can you do on this middle one for us?
13:40For you, the best I can do
13:42From 70, we'll go down to 63
13:45Would you say there's any scope for a conversation to roughly meet us at around the 30 to 40 euros per head mark?
13:50No, it's impossible to meet on that
13:52At last, I like straight numbers
13:5460 euros
13:55Are you happy with it?
13:56Yeah
13:57Yeah
13:5860 euros per person
13:59Thank you
14:00Lunch lockdown
14:01Bye
14:02At 150 euros more than the other team
14:05Yeah
14:06I do feel a little bit frustrated with the negotiation
14:10These are very proud people
14:12To say to the chef who created the menu
14:15I don't like that
14:16I did find it incredibly disrespectful
14:18Right guys, should we figure out if we want drinks?
14:21What drinks we want?
14:22It'd be great to have wine in there
14:24I know it is going to be a bit pricey but I think it could really add to the experience
14:28Okay, cool
14:29Wine and unlimited water
14:31Yeah
14:32Sounds good?
14:33Yeah, happy with that
14:34Also booking beverages
14:37This is a profit task
14:39Mm-hmm
14:40We want to keep our costs as low as possible
14:42Yeah
14:43Emma, Johnny and Anissa
14:45So in terms of what I'm thinking from the cost perspective, I'm happy to just go with unlimited water
14:50I think people do relax after a drink
14:53I think people do relax after a drink
14:54So I'm thinking because we've got ten guests if we get two bottles of wine
14:57That with the unlimited water I think would be a good option
15:00Right, so let's say you get the wine, you have the small glass
15:04And then you're like, okay, can I get more?
15:06No, no option at all
15:07So I think the safest option for us would be to go for the unlimited water at last
15:11The unlimited selected soft drinks
15:12So total would be 20 Europe ahead and 200 euros
15:15Yeah
15:16Lunchtime
15:20Next on the menu for both teams
15:23Hello
15:24Hi
15:25Hello
15:26Nice to see you
15:27Lovely to meet you, yes
15:28Chew over details with corporate clients
15:31What we offer is an all-inclusive price
15:35Furnishing homeware brand Carragher with a package deal
15:39Included is the hot air balloon experience, a team building activity and also the three-course meal
15:46Project manager, Keir
15:49The idea that we have in terms of price would be 4,000 euros as a flat fee
15:53That would be based on you having ten people coming onto this
15:56I'll be super honest, this price is very, very high
16:00I can offer you maximum 300 per person and I want the whole package
16:05And obviously we want to make it work for you but at the same time
16:08In Turkey you can always make a good bargain and decrease the price, we all know this
16:13And so, yeah, I think from our perspective very best I can do is 355
16:19Okay, so deal
16:20See you tomorrow
16:21Look forward to seeing you later
16:22See you tomorrow
16:23See you tomorrow
16:24Thank you very much
16:25I'm quite happy with that
16:29The team has just come out of securing a deal with the corporate client
16:31They think they've got a great deal but I think the corporate client is the winner in this one
16:35They've really pushed them right down on the price but there was so much included
16:39I think they've got done
16:41I'm really happy with that
16:42I'm happy with the pricing points
16:44We just need to make sure they have a load of fun
16:46It's not an effect finding tour
16:47No
16:48It's a fun experience
16:49We just need to bring the fun tomorrow
16:50Exactly
16:51The first part, which is the adventure
16:56We would usually charge 200 euros per person
16:59On the other team
17:00And then the second part we have a free course meal
17:03Where we would usually charge 120 euros per person
17:06Raking things down for Telecom's Titan Vodafone
17:10And then the third part is the team building activity
17:13We would usually charge around 150 euros per person
17:17Frederick
17:19We would be happy to offer you the full corporate away day
17:23For around 450 euros per person
17:26Typically a little higher than we would probably go for
17:29Okay
17:30But we are ultimately here to celebrate
17:32It is 40 years of Vodafone
17:34Yeah I think
17:35So food and beverage is really important for us
17:37We put a lot of emphasis on quality
17:39We actually have a professional as part of our team
17:42She has a fine dining restaurant
17:44Okay, lovely
17:46If we were to agree with 400
17:48I'd expect something absolutely exceptional
17:50Mm-hmm
17:51Real luxury
17:53Okay, 400 euros per person
17:55I think that's fair on both parties
17:57We're more than happy to do that
17:58Lovely
17:59Deal done
18:00Earning 450 euros more than the other team
18:03The good news for this team is they've agreed a really high price
18:07But with that comes high expectation
18:10Can they deliver everything this client wants? I'm not so sure
18:13I'm sure you'll have a great time
18:15And that everyone's gonna have a day to remember for sure
18:18Very good, we're hoping so
18:20Mid-afternoon
18:23And pull down
18:25You're doing very easy
18:27How about like we hire you here
18:29Stay here
18:30We have a carpet with us
18:31Yeah
18:32While Jordan weaves a deal on traditional team building
18:37I'm an artist myself
18:38You want the world to see what we can create and get excited about it
18:42Will you meet us at 200?
18:44Please
18:45Okay, it is all 200
18:47Thank you very much
18:48Back in Bodrum
18:53Just I just said 250 euros max
18:55So if you can get down to that, we'll consider it
18:58Weighing up whether to pay for pros
19:01Wow
19:03Anissa, Emma and Johnny
19:05Wow
19:08That's amazing
19:10Thank you so much
19:11So what kind of price could you do for us?
19:16They want 500
19:18We were kind of thinking round about the 200 euros
19:22So we're wondering if you could just come down any further
19:25350 maybe
19:27If we were to kind of
19:30Kind of
19:32And I think
19:33Thinking could be maybe
19:35We could maybe go up to 230
19:36Do you think that would be okay?
19:38No, I cannot
19:39300 is the lowest price I can give you
19:42Okay
19:43So I think sorry for tomorrow
19:45I don't think we can afford it
19:46So sorry
19:47It's okay
19:48Thank you
19:49Team building costs slashed
19:51It's awkward
19:52Dancers stood down
19:57In Cappadocia
19:58What was the story there in terms of the carpets?
20:01For project manager Keir
20:03Managed to get him down to 200
20:04So knocked 150 euro off
20:07A chance to check in
20:09How's the food come along?
20:12We spent slightly more on the food than we anticipated
20:15So they went to the 70
20:17Okay
20:18And we got it down to 60
20:20Okay
20:21Did that include any drinks?
20:23Yeah, so
20:24We are going to welcome them with a free glass of wine
20:27So it was 60 euros per bottle for the wine
20:29How does that sound?
20:31Yeah, no, that sounds good
20:32Well done guys
20:33Thanks
20:34Bye
20:35The food was quite dear
20:3760 euros per person
20:38I thought that
20:43So we've decided to go with DIY
20:45And it obviously saves that 300 euros
20:47That's a really great shout
20:49I'm really glad you guys did that
20:50Touching base with her team
20:52Frederick's going to deliver a great team building experience
20:54And I really do want
20:56Frederick and Johnny to switch for tomorrow if that's okay
20:59Project manager Chisola
21:01How did you guys get on with the corporate client?
21:04We managed to negotiate to 400 euros per person
21:08Perfect! Great!
21:10Food and drink is very important to them
21:12For drinks?
21:14We got the unlimited water
21:16And the unlimited sub drinks
21:19So
21:20Did he promise them alcohol?
21:22We didn't promise them alcohol
21:24But we
21:25Food and drink is important to them
21:27They're expecting good things
21:29Thanks guys, take care
21:32Bye!
21:33Bye bye!
21:34My worry is about the wine they said
21:36And the meal
21:37We never discussed that in the morning
21:39I
21:40Hope that they're not expecting it
21:426pm
21:45Tours prepped
21:46So is everyone clear with what they're doing tomorrow?
21:49Yes
21:50Food finalised
21:52So let's do it
21:53Let's do it guys
21:54Let's do it guys
21:55Tomorrow
21:56Showtime
21:577am
22:04Today both teams will run Turkish away days
22:07Who's excited?
22:08Who can't wait to get in the basket?
22:10Yeah
22:11Let's go
22:12Let's get on fire
22:13While Kia's crew gas up their guests
22:16Just put a foot in
22:17Another foot in here
22:18And then
22:19Hold on to here
22:20And jump over
22:21And then you're in
22:22In Bodrum
22:23One of the first things I want to do is just introduce ourselves
22:26So my name is Chisola
22:28I'm Johnny
22:29And I'm Liam
22:30Liam lays down the law
22:33Right guys, so I'm just going to set the tone for the day
22:36So we're going to call this a no phone zone
22:39I know that you guys are Vodafone
22:41And it's all about connecting people
22:43And you're all used to having your phones
22:45However, this experience is all about connecting with nature
22:48And connecting with one another
22:49So if I could get you all to turn off your phone
22:51I'd like to invite you all to turn off your mobiles
22:53Put it in your pocket
22:54And just connect with each other on a deeper level
22:57Liam said
22:58Can you please turn your phones off?
23:00Which I thought was very awkward
23:02I hope that doesn't set the tone for the day
23:04Because this is a serious corporate client
23:07Not a group of primary school children
23:09As we start to go up into the mountains
23:12We're going to get everyone just in a little cheer
23:14And we're going to say
23:15Bodrum, Bodrum, Bodrum
23:17That sounds something to look forward to
23:19Bodrum, Bodrum, Bodrum
23:25For the rest of the team
23:28OK, guys, so let's divide and conquer
23:31Prepping lunch aboard a luxury yacht
23:34So what I want is a clean, efficient kitchen
23:37Anissa gets things ship-shaped
23:40I'm very confident in the kitchen
23:42If you guys can call me chef here
23:44So if I ask you a question
23:46Say yes, chef
23:47So Frederic, if you do the starter
23:49I'll do the main
23:50And then if you take on the dessert, Emma
23:52So once you're done with your prep section
23:53Please clean it up afterwards
23:55Is everyone clear on what they're doing?
23:57Happy, happy and clear
23:58Let's get to cooking
23:59Yes, chef
24:00Yes, chef
24:01Thank you
24:02Let's go
24:03Cappadocia
24:05And this is massive
24:06Yeah, you don't
24:07That's comical
24:08You don't need to use that
24:09Just borrow Jordan's
24:10And then pick it back when he's finished
24:12While catering pro Mia wrangles her rookies
24:15One piece of lemon juice
24:16Would that just be a whole lemon?
24:17One lemon
24:18Whole juice
24:19Yeah, exactly that
24:20Getting their tour off to a flying start
24:23Here we go
24:24In the air
24:25We are in the air
24:26We are in the air
24:27Kia's balloon crew
24:29So you're going to guess
24:31How many hot air balloons are in the air at the moment?
24:34Basket versus basket
24:35So we're going to have actually celebration drinks
24:37When we land
24:38The winner will get an extra drink
24:40Now he guesses
24:42Guys, what's your guesses?
24:43Are you going to show me?
24:44Ah
24:45Type it in
24:47Type it in
24:52Winners
24:53Is
24:54This team
24:56150
24:58150
24:59150 took off this morning
25:01Well done guys
25:02Guys, can I take a photo?
25:06I like it
25:07I like it
25:08It's all about having a good time
25:13This is actually one of the most antibiotic plants that you can find out in nature
25:16And we're actually going to make a herbal tea
25:20Trying to keep their jeep tour on track
25:22Oh
25:23Not for you
25:25Um, no
25:26Chisola's team
25:28On the side of the road you'll start to see some wild olive plants
25:33One of the things that Turkey is known for is olive oil, olives
25:38Which do you prefer, green or black olives?
25:42Oh, I like all olives
25:43Oh, I like all olives
25:45You like all olives?
25:46Nice
25:47Yeah
25:48After I like the green ones
25:49Yeah
25:50So many pine trees, I don't know if you can see up in
25:55On the other team
25:56I've done the dishwasher, I've tidied up, shall I go and lay the table?
25:57Yeah
25:58Yeah, alright, I'll go and do that
25:59While Mia manages their traditional menu
26:01Smash it down and then just chop it up
26:02Yeah
26:03Tackling table laying
26:05Oh, I've just realised what I've done wrong
26:06My goodness me
26:07Malika
26:08Um, Mia
26:09Yeah
26:10Yeah
26:11I've laid out part of the table, but I'm completely on my own out there
26:13I don't know if I'm doing it correctly
26:14I feel like maybe I might need an extra pair of hands, but
26:16Is there a lot to put on the table?
26:17Not really, it's just more about laying it out
26:18While Mia manages their traditional menu
26:19Smash it down and then just chop it up
26:20Yeah
26:21Tackling table laying
26:23Oh, I've just realised what I've done wrong
26:25My goodness me
26:27Malika
26:29Yeah
26:30Um, Mia
26:33Yeah
26:34I've laid out part of the table
26:35Perfect
26:36But I'm completely on my own out there
26:37I don't know if I'm doing it correctly
26:39I feel like maybe I might need an extra pair of hands, but
26:42Is there a lot to put on the table?
26:44Not really, it's just more about laying it out
26:46It's just more about putting the glasses there
26:48But, you know, I don't want to get it wrong
26:50So I don't think it takes a lot of initiative to lay a table
26:52I don't think it's a two-person job
26:53Food is a priority
26:54Okay
26:55So get cracking on the table
26:56And then we'll revere again when we get back
26:57All right, sounds good
26:58All right, thank you
27:00I think Mia thinks that I know what I'm doing
27:02So she's just letting me be independent and just run with it
27:04But actually, this is not my job
27:07I'm going above and beyond in this task
27:11I feel like a waiter right now
27:13I'm not a waiter
27:15I'm a lady in the kitchen
27:16And the dishwasher
27:17Miss dishwasher
27:21Back in Bodrum
27:22Everyone, remember, clean surfaces
27:24So let's clear up a bit
27:26Because it's a bit messy now
27:27While Anissa runs a tight ship
27:30All good, Frederick?
27:31All good, Chef
27:32Oui, Chef
27:34Midway up the mountain
27:36So we're going to ask everyone to come out of the vehicles
27:39Firing off facts
27:41Johnny
27:43OK, so ladies and gentlemen
27:45Welcome to Snake Walk
27:47It's Snake Walk for a reason
27:49There are a few snakes
27:50What do the snakes eat?
27:52Scorpions
27:53So another little fact
27:55Who knew before Bodrum
27:57Before Bodrum
27:58What Bodrum was called
27:59Does anyone know?
28:00No
28:01It actually changed name from Helikana to Bodrum
28:06So that is my last fact of this tour
28:09So eyes on the floor
28:10Watch out for the snakes
28:11Get everyone back in the jeep so we can head to our final stop
28:14Guys, can I ask you
28:16So I don't think we're going to probably want to be up here for another hour or so
28:20OK
28:22I think they just need to get down now
28:24Yeah, fair enough
28:25Good job
28:26That's fine
28:27It's a bit of a shame that the clients want to end the tour early
28:30This is a little bit frustrating, a little bit disappointing
28:32But hopefully we can pick it up when it comes to the food and the team building
28:36The exceptional really isn't happening for us unfortunately at the moment
28:39Yeah, we are going to head down
28:41We've definitely taken on board your feedback
28:43And we're going to head for some food and some drinks
28:47In Cappadocia
28:48Well done Birkan
28:50Good job
28:51Ending their tour on a high
28:54Everybody enjoy themselves up there?
28:56Yeah
28:57Yeah
28:58Kia's team
28:59Everyone get out carefully and we'll go inside the balloon
29:01One, two, three, Cappadocia
29:03Cappadocia
29:05Right guys
29:06Oh no, great, great, great
29:07Good morning
29:08Hold it up guys, hold it up
29:16Feeling good
29:17I think they had a really good time
29:19They were all laughing, lots of smiles
29:20Dean's managed to take some really good photos of them
29:22Really happy so far with the progress
29:24Oh
29:25Whoa
29:26Well done guys
29:29Cheers
29:30Cheers
29:31Cheers
29:32Cheers
29:34Lunchtime
29:35This is our boat here guys, this is the gilets
29:39Having put the brakes on their tour
29:41Welcome aboard
29:42Welcome
29:43Welcome
29:44For Chisola's team
29:45I'm looking forward to a nice drink of wine, we've been waiting for this
29:49Ooh
29:50Hope's now pinned on high-end hospitality
29:57Hi guys
29:58Hi everyone
29:59We're back
30:00Good job
30:01How's it been on the tour? Talk to us
30:03I'm not gonna lie, it's not been amazing
30:05Oh what?
30:06Yeah
30:07And they did ask us to cut the tour a little bit short
30:09They are looking for wine, they literally have just come on wanting some wine
30:13Like I know they said they want the wine, we have water
30:15We do
30:16Let's start it off with that
30:17If you can put two glasses, one for water, one for juice
30:19Yeah, for the glass in the kitchen
30:20Sorry to interrupt you, but are you sure you don't want to supply your guests with wine?
30:24I think they've been quite insistent they want it
30:27Yeah, so I'm gonna make an executive decision
30:30Yeah
30:31And I think we should get a few bottles of wine
30:32But I'm really hoping that we can give them a really nice fine dining experience
30:36And we are gonna make sure that they have a great experience on this boat
30:41When the clients were getting on the boat, they said they couldn't wait to have a glass of wine
30:45But this team hadn't ordered any
30:47Who in this clients paid 400 euros per head?
30:50I know it's a profit task, but you've got to invest a bit into your clients
30:55Because an unhappy client means refunds
30:57We have some welcome drinks for a year
30:59And we've got some white wine to start off
31:02Can I offer you a glass of white wine?
31:04White wine for you, sir
31:05White wine
31:07On the other team
31:10Could you hold to the guests just here for the meantime
31:13Because we haven't finished laying that table
31:15We can do it whilst they're set, I think
31:16You can
31:17Balloon tour behind them
31:19We've set up this lovely table for you
31:21So feel free to take a seat wherever you want
31:23For Kia's guests
31:25Back down to earth
31:27Food will be out shortly, guys
31:29In the meantime, can I get any of you a glass of wine?
31:31Yeah?
31:32What temperature is the wine at?
31:34It's quite... it's been... it's warm, so...
31:36Why has it been at?
31:38We've just put them out, so...
31:40I'll get the bucket of ice
31:42Please
31:43Yeah, we'll get the bucket of ice
31:45It's not good
31:47Are we getting drinks out, guys?
31:49Yeah, so I'm waiting for a bucket of ice
31:51Because this is actually quite warm
31:52So I'm gonna wait for the ice
31:53Put it on chill
31:54I'm fuming at the fact that we turned up
31:57And there's no wine on ice
31:59I think that's terrible
32:00It's just, yeah, it's just not how it should have been
32:02The table weren't set
32:03We've come up and it's just a mess
32:05So has everyone got a water for now?
32:07We're just cooling down the wine for you
32:09We didn't want it to serve it a little bit warm
32:11So we'll cool that down and we'll get you some wine as well
32:15Back on the boat
32:17The octopus starter for you here
32:19Thank you
32:20With service in full swing
32:22There's empty glasses on the table
32:24I think the guests want more wine
32:26Start pouring and then I'll have a chat with Joe
32:28Just about how this is the last bottle of wine
32:30Chisola calls time on top-ups
32:33Joe
32:35Do you think I could follow you for just a second?
32:37You sure can
32:38Thank you
32:39Do we have some more drinks, please?
32:40Yeah, perfect
32:41We're just filling up with more wine
32:43Just a quick check-in to see how you're doing
32:45We're loving the boat and the atmosphere
32:47If there's probably anything that we could focus on
32:49It's to keep the glasses topped up
32:53We are actually out of wine
32:56So this is the last bottle of wine
32:58These guys are, you know, adults in the corporate world
33:02They're used to having some wines as they go through their meal
33:06Obviously I know they've just topped up the glasses now
33:08Yeah, which is great
33:09So that's great, we'll get the mains out to you
33:11But running out of wine before the main is served is not ideal
33:19So guys, how's the wine?
33:21It's good, but it's not cold enough
33:24In Cappadocia
33:26Make sure that every soup portion gets one of these
33:28The aim is they have to put this in
33:30Oh, it's all dripping
33:31Pushing for slick service
33:34Greece and stripping
33:35Oh, sorry
33:36Oil just tripped
33:37Okay, sorry
33:38Two sacks
33:39Kirsteen
33:42Here you go
33:43Right, so what we've got here is a traditional Cappadocian soup
33:47Thanks very much
33:48Can I ask?
33:49Yes
33:50Can I ask?
33:51Neb can be oil just tripped on
33:53Okay, yes, I'm so sorry about that
33:55We'll sort you up, sir
33:56I'll get right on that
33:57We're not suitable these dishes
33:59Okay
34:00Because you can see
34:02Oh, the actual shape of the plate
34:04Yeah, I do agree with that
34:06Well, thanks for that feedback
34:07I'm really, really sorry to hear that
34:09We'll convey that to our colleagues
34:11And I'll bring some tissues up
34:13Just to clear up that mess for you
34:14Is that all right?
34:16The team have brought the corporate client back
34:18For their once in a lifetime experience
34:20And it's definitely that
34:21But for all the wrong reasons
34:23They've even ended up spilling food
34:24Over the managing director's trousers
34:26I think they're going to get a dry Keeling bill
34:28Let alone some refunds
34:31Again, I'm so sorry, sir, for that
34:36Okay, service
34:38Service
34:39In Bodrum
34:40Just maybe some feedback
34:42Yeah
34:43The olives have stones in them
34:45Munching on their manes
34:47So if anyone bites into them
34:49Yeah
34:50Not knowing
34:51There goes a tooth
34:52Chisola's corporate clients
34:54How did you find the fish?
34:57The conversation yesterday was very much that this was going to be an exceptional fine dining experience
35:03If you were selling it to us as a beautiful local meal
35:06Yeah
35:07I think you would have absolutely hit the nail on the head
35:08So I think be careful where it's pitched at
35:11Because that sets a different expectation
35:13So you come in thinking you're getting something a little bit different
35:16Brilliant
35:17That's clearly a place for you
35:18Thanks for that feedback
35:19Thank you
35:22The main thing is
35:23They keep saying they were sold a fine dining experience
35:26I'm a bit confused by the whole fine dining element
35:28So I'm not really sure what more we could do on our side
35:31Yeah
35:32That you have a fine dining restaurant
35:34But we never said that the food was going to be fine dining
35:37So like they made the assumption
35:38Yeah
35:41On the other team
35:43I really like the mix between salty and sweet
35:46Yeah
35:47The Mia's meal
35:49Very well cooked
35:50Yeah
35:51Rave reviews
35:52Hi
35:53Hello
35:54Hi there
35:55I've been your head chef tonight
35:56We're just discussing and the food is amazing
35:58Like you're in Turkey and cooking Turkish food better than us
36:03I'm sure there's still a lot for me to learn
36:04But I'm really glad you've enjoyed it
36:06She's great as Mia
36:07Yeah
36:08I'm super impressed
36:09We actually have some lamb left over
36:10If anyone would like some more
36:12Yes
36:175pm
36:18Food wrapped up
36:20We're finished up well
36:22Mmm
36:23Last on the menu
36:25Hey guys
36:26How are you doing?
36:27Hi
36:28Team building sessions
36:29To top off their day
36:30First one to do five knots
36:32Is the winner
36:33Go
36:34Go
36:35While Mia swaps cooking for carpets
36:37Don't muck it up
36:39Oh you're a bit of a pro
36:44Fronting his team's free alternative
36:46So good afternoon
36:48It's lovely to see you guys
36:49I am an international public speaking coach
36:51And I will be facilitating
36:52Frederick
36:53Frederick
36:55So
36:56First thing I want to do
36:57It's going to be an eye contact training exercise
37:01And the beauty of this out of this exercise
37:03It shows you that you can connect with someone without you even speaking
37:05The giggles might come
37:06Try your best not to laugh please
37:08Alright?
37:09So your time starts now
37:16Keep going guys, you're doing well
37:17And that's time!
37:18Okay!
37:19I'd like to get some feedback
37:20How do you find the exercise?
37:21Pretty simple or a little bit challenging?
37:22Interesting
37:23Interesting
37:24Interesting
37:257pm
37:26We'd be looking for 150 euros
37:27And that would be for all of the photos
37:28Deal
37:29Deal
37:30Deal
37:31Deal
37:32Deal
37:33Deal
37:34Deal
37:35Deal
37:36Deal
37:37A way day is done
37:38If you have any cash chips we really appreciate it
37:39Oh I don't have any cash chips
37:40No worries
37:41Thank you
37:42I don't think we've done a bad job
37:43The question is have we done enough to win this task?
37:45I'm hoping so
37:46We've got some good profit margins
37:47If we don't get any refunds
37:48Hopefully we've done enough to keep them happy
37:49Aw that's so kind
37:50Thank you so much
37:51Thank you
37:52Thank you so much
37:53Thank you
37:54Thank you
37:55Thank you
37:56Thank you
37:57See you later
37:58Bye
37:59Bye
38:00Thank you
38:01See you later
38:02I'm feeling confident
38:03I think the corporate client did have a really good experience
38:04However there was a lot of things that were going to happen
38:05I'm feeling confident I think the corporate client did have a really good experience
38:09However there was a lot of things that went wrong
38:10I do hope that we still managed to bring it back up and have had an overall good experience
38:16Tonight refunds recorded profits processed tomorrow's trip to the boardroom
38:30You can go through to the boardroom now
38:33You can go through to the wardroom now.
38:57Well, I sent you to Turkey.
39:00One team went to Bodrum and the other team went to Cappadocia.
39:05Now, you, Keir, made yourself the project manager, is that right?
39:10Yeah, that is right.
39:10And your corporate was a company that is in the homeware industry.
39:16It's quite a large company in Turkey, yeah?
39:18Tell me about it. What happened?
39:20Yeah, so we went in, started at €4,000.
39:23They originally wanted €3,000, so €300 a person,
39:26and I managed to bring it back to €355 a person.
39:29So €3,550 total.
39:32Right.
39:33So that's where your top line was, yeah?
39:37Then we've got the kitchen.
39:38Yeah, so Keir set an initial pricing range of €40 per head.
39:43We wanted to keep a line with that as much as possible.
39:45The bloke started off at €70, didn't he?
39:47Yes.
39:47He wasn't really willing to come below €63,
39:50and eventually I got him down to €60 in terms of the quality of food.
39:54Sorry, sorry, sorry, sorry.
39:56Let me turn this off.
39:59This is the Turkish Prime Minister...
40:01..complaining about this rabble that I sent to Turkey.
40:12Now, tell me about the ballooning.
40:14Ballooning was real.
40:15Didn't you have some kind of little quiz, Dean, you came up with?
40:19Yeah.
40:19Like an ice spire thing.
40:21That's it.
40:21I just want to keep it fun.
40:22Ice spire something beginning with B.
40:23Yeah.
40:25They weren't quite ice spire.
40:27Yeah.
40:27But, yeah, I was trying to keep it fun.
40:29I told them to see if they could guess how many balloons were in the sky.
40:33The punters enjoyed it, did they?
40:35From our side, we believe that they did really enjoy it.
40:37And you go back to the hotel where you start laying on the food service.
40:42Yes.
40:43And this is where I hear that the tables weren't laid, no serviettes.
40:47I think there was a little bit of disappointment from our end
40:49when we did turn up to the restaurant.
40:51Our expectation was that the table would be dressed
40:53and the wine would be, you know, cooled and it wasn't.
40:56So I did bring up an ice bucket in the end.
40:58As soon as it was up and they arrived, I went downstairs, rushed downstairs.
41:00A bit too late, though, because the wine was...
41:02Yeah.
41:03The wine was warmer than the soup.
41:04I can understand.
41:06My main focus was the food.
41:08I felt that Malika was perfectly competent to lay a table
41:11and manage ten seating arrangements.
41:14It was only myself up there in the first place.
41:15There was no-one there.
41:16It doesn't need two people to lay a table.
41:18At least I didn't drop anything.
41:19Thrills and spills, I think, over one of your client's trousers.
41:26Is that right?
41:27Yeah, I don't know who spilled it, but I'm not entirely sure.
41:31To be honest, we were kind of rushing to bring the starters up.
41:34So just on that, what I will say is the guests actually applauded
41:38when I came up and introduced myself
41:39and they said that we cooked Turkish food better than most Turkish people.
41:43They were extremely complimentary.
41:45Well, it sounds like you're bigging yourself up
41:47more inflated than the balloons at the moment.
41:50So I think I've got the picture.
41:53OK, let's move on to parallel now, shall we?
41:56Now, Chisola.
41:58Yes, that's right.
42:00I understand that you became the project manager.
42:03Yeah, that's correct.
42:04Now, your client was a very famous mobile phone operator.
42:08Yes.
42:09Who was celebrating their 40th anniversary
42:12of the first phone call that was made by the company.
42:16I think that first call was to me.
42:18Yes.
42:19They did mention that.
42:20Pay your bill.
42:21Now, who negotiated with the client?
42:27So that was myself and I ended up getting €400 per person.
42:32So you got €4,000?
42:34That's right, Lord Sugar.
42:35So €4,000 for a mobile phone operator is 4G, right?
42:40That's right.
42:41I think it's probably important that you tell Lord Sugar Frederick
42:44how you did the negotiation.
42:46Yes, so going into the negotiation,
42:48I thought it would put me in a strong position
42:50if I broke down what it would cost for each activity individually.
42:54Basically, a price to each one.
42:56Risky, no?
42:57Yes, but I think it did...
42:58Risky because there's one element of it didn't turn out too well.
43:02You're already leading with your chin,
43:04telling them how much to fine you or to ask for a refund.
43:08I mean, when I used to sell my equipment to TV stores,
43:12I didn't tell them, well, the knobs cost this.
43:15Yes, and the screen cost that, you know.
43:18Anyway, you went on to the food.
43:21I want to know who was doing the food.
43:23Yep, so in terms of negotiation, the chef said €70
43:26and then I got it down to €45 per head.
43:29Good.
43:30Now, I understand that you didn't want to have any alcohol.
43:36I mean, how can you even think of a corporate hospitality event
43:41with no alcohol?
43:42I think what it got into was there was a bit of a tussle
43:44about only water at one point
43:45and I think there was a big push to keep the cost down.
43:48Water!
43:49I mean, they're guests.
43:51They're not prisoners.
43:52No, I know.
43:52I think they felt like that.
43:55We were talking about cost.
43:56And obviously it's a profit-making task.
43:57Then there was a discussion about having just two bottles of wine.
44:00But if you had that, I knew the customers would want more.
44:03Sounds like turkey without the trimmings.
44:05Yeah.
44:06So, we'd go on these four-by-four rides, yeah?
44:10Yeah.
44:10The places you was at was spelt Bodrum.
44:14Yeah.
44:14Not Boredom.
44:15Yeah, so we knew that we had started off on a bad foot
44:19and we wanted to make sure that obviously the food now
44:21would hopefully blow them away.
44:23Yeah, so in terms of food, I was the head chef
44:24and I think they enjoyed it all.
44:26They were happy with the food
44:27but I think they were sold a fine dining experience
44:30and although the food was lovely, it just wasn't fine dining.
44:32Hmm.
44:33Then you introduced Frederick as the team building manager.
44:37Is that right?
44:38And one of your ideas was a staring challenge.
44:42Was that right?
44:43Yeah.
44:44Now, how does that work?
44:46The idea is to help...
44:47I'm staring at you now.
44:49I'm enjoying it, I'm enjoying it.
44:50Yeah, yeah, yeah.
44:51The idea from the morning...
44:53I mean, if your corporate client was Specsavers,
44:55I can understand it.
44:57So that team building activity was all about
44:59helping them build connection
45:00and of course eye contact is the gateway for connection
45:02so we did an eye contact exercise.
45:04I found it slightly awkward.
45:05Would you say you got a terrible reception?
45:07Yeah.
45:08I wouldn't think so, I wouldn't think so.
45:10Hmm, yeah.
45:12Okay, well let's find out how we did.
45:17So, Tim, I know that your client spent,
45:22or agreed to spend,
45:24€3,550.
45:26Is that right?
45:27But what did Ascendancy spend themselves?
45:31They spent €2,120
45:33and they also upsold some photographs
45:36which gave them a total profit of €1,580.
45:41Okay.
45:42Any refunds?
45:44Well, the food service did not run completely smooth
45:47but the corporate client really enjoyed themselves
45:51so there was no refunds.
45:53Okay.
45:55Right.
45:56Karen, your client spent €4,000 on the day.
46:01What did the team spend?
46:04Well, they spent a little less, €1,950
46:07and they got the tip
46:09so that gave them a profit of €2,070.
46:13Well, any refunds?
46:17Well, the client did give me a lot of feedback
46:20and unfortunately, not a lot of it was positive.
46:24They really didn't feel like they had the luxury service
46:27that you had promised them they would have
46:30and as a result, they want a 40% refund
46:34and that gives you a final profit of €470.
46:38Oh.
46:39Oh.
46:39You got done on your refunds.
46:43Well done, Team Ascendancy.
46:47Well done, Kate.
46:48For this week's treat,
46:50I'm sending you to a traditional Turkish Haman spa.
46:55Love that.
46:57Enjoy it.
46:58I'll see you on the next task, okay?
47:00Thank you very much.
47:01Thank you very much.
47:02Thank you, Tim.
47:02Well, he may have over-promised and under-delivered
47:15as far as I can see.
47:18Off you go.
47:18I'll see you later on.
47:21Thank you, Lord.
47:21Sure not.
47:27It's almost hot as here.
47:31It's in the boardroom since I am.
47:33It feels absolutely incredible to have won the first task as a PM.
47:36So, feeling really confident.
47:37I'm ready for anything that Lord should have put us our way.
47:42Sorry.
47:43I really take less.
47:44This is now my third task where I've either been sub-team leader
47:47or PM and we've won.
47:49I don't think it's a coincidence.
47:51Let's go, Team Ascendancy.
47:52Let's win.
47:53Let's go!
47:53Let's go!
47:53Let's go!
47:53Let's go!
47:53Let's go!
47:53Let's go!
47:54Let's go!
47:54Let's go!
47:54Let's go!
47:55Let's go!
47:55Let's go!
47:56Let's go!
47:57So, from what the client said,
47:59they said that the tour felt a bit like a school trip.
48:01Johnny, you're a teacher, so I didn't know if that came into play.
48:04That narrative might be convenient,
48:06but I tried to make it as lively as possible.
48:08Johnny shied away from being the sub-team leader.
48:10At the end of the day, this is a team task
48:12and he's not even held a briefcase yet.
48:14Let's talk a little bit around the alcohol.
48:16So, from our side, we didn't realise that alcohol was so important
48:20and we were trying our best to keep the cost low.
48:22I didn't expect to have to break down the fact
48:25that we needed to order alcohol for a corporate client.
48:28I think that blame has to lie with Anissa.
48:31One thing I would say is I kept having to kind of deal with these complaints
48:34that it wasn't fine dining.
48:36Chisola emphasised keep costs low,
48:38but in hindsight, she was selling exceptional fine dining.
48:41It was completely wrong and Chisola was at fault for that.
48:44Could you send the candidates in, please?
48:57Now, the client's negotiations.
49:14Frederick, you broke down the prices.
49:16The client put the team building as a 50% discount.
49:22So, I suppose, Frederick, what I'm saying to you is that,
49:25did you shoot yourself in the foot by telling them what the costs were?
49:30I have to hold myself accountable. It was my idea.
49:34What I will say is that, you know, throughout this whole process,
49:37I always try to lead, to take responsibility and everyone here,
49:41apart from Johnny, has actually been PM or sub-PM.
49:44Lord Sugar, I put myself forward for project manager in this task.
49:48I didn't want to be sub-team leader
49:50because I don't believe I had the kitchen skills
49:52for a team to rely on me for processes in the kitchen.
49:54Look, they won't ask you to be the chef.
49:57I think what you're good at is excuses.
50:00Had you been project manager then, what would you have done different?
50:03I would have had alcohol. I 100% would have had alcohol.
50:07I'm not just saying that.
50:08You were in the sub-team when we discussed that.
50:10I was in the sub-team, but I do believe that was a priority.
50:13You said, no, no, no, no, we're not buying any alcohol.
50:16What possessed you to even think of that?
50:19I think, because we were looking at cost perspective,
50:21and the morning brief, we were told to keep our costs low.
50:24By the project manager.
50:25By the project manager, it was...
50:26Yes, I would 100% expect alcohol on a corporate bonding event,
50:30and I did trust the team with that decision.
50:32I do see, in hindsight, it was a mistake.
50:35It sounds more like an intervention than an away day.
50:40I know they didn't like the driving, that's for sure,
50:42because after the second stop, I think they were turning around and saying to you,
50:46come on, let's get out of here, let's get back, weren't they?
50:48Yeah, they did.
50:49Who was doing all the talking?
50:51I did lead the snake walk part of the tour,
50:53and I feel I did do that with as much energy as possible and as much enthusiasm.
50:57I do think we went a bit too fact-heavy, you know, upon reflection,
51:01and I think that's something that we could have maybe changed with hindsight.
51:05But I take on...
51:06For the 4,000 that you got, you told the client to expect a luxury experience and fine dining.
51:13I definitely said, when we're talking about the food and beverages,
51:17that our head chef does, you know, look after a fine dining restaurant.
51:20But I don't think we really sold luxury.
51:22I mean, they did say to you, for 4,000 euros, I want it to be luxury.
51:26They laid it down there to you.
51:28Yeah. So, look, Shizola, you know the drill.
51:35I want to know which two people you think are responsible for the failure of this task,
51:41together with yourself. So, who are you bringing back?
51:46So, the two people I'm going to bring back is Frederick for breaking down the costs,
51:51and Johnny for being a part of the educational side of things.
51:55So, I'm going to be bringing back Frederick and Johnny.
51:59So, the rest of you go back to the house.
52:02Thank you, Lushika.
52:08Okay, listen, you three, I'd like you to step outside for a while.
52:12I'm going to have a chat with Tim and Karen, and one of you are going to be leaving today.
52:18Okay? All right.
52:19Now, Shizola, she ran a shambles here, didn't she?
52:28I really like Shizola. She's been really strong in past tasks. But on this task, if she'd have found that
52:34balance between making a good profit, but also delivering a good experience, they would have won.
52:40And what about Frederick?
52:41Of all the different elements of this corporate hospitality task, the one that got the biggest refund
52:47was the element that he was in charge of.
52:49As far as Johnny is concerned, I haven't seen much from him at all.
52:53And he had the opportunity to be sub-team leader, and he ducked it again.
52:57Hmm.
53:01Now, could you send the three of them in, please?
53:04Well, Shizola, the underlying theme that has come through is that you were very much focused
53:22on profit and not on the customer experience.
53:26Yeah, I agree. I think I was focused on profit, but I did want them to have a good time.
53:31And in terms of when it came to the off-road four-by-four experience, it was just unfortunate
53:36that the parts of it that we did get to, they say, were quite boring.
53:41Hmm. Johnny, your tour chat was drier than your drinks cabinet.
53:45Despite me not being on the tour team the first day, I put myself forward.
53:50I led the second part of the tour. How could it be boring? It was two and a half minutes.
53:54There's not a lot of time for people. They wanted to leave.
53:56The client said it was boring.
53:57But they wanted to leave. They wanted to go. That's why I kept it short.
54:00Right. You, Frederick, an award-winning speaker, talked yourself into trouble in this task.
54:07Every single negotiation in this process, I have led. And I feel like I've done a pretty good job.
54:12On this occasion, I did go a step too far. I have to hold myself accountable to that.
54:16But again, I tried. Who should get fired for the failure of this task, do you think?
54:19I feel like Johnny throughout this whole process, I have been frustrated with his contributions.
54:23I feel like he always sits on the fence. That's not fair. Lord Sugar, I put myself forward
54:27for project manager in this task. I didn't put myself forward for sub-team because I didn't believe
54:31I had the skills. Johnny, you should be fired. Absolutely, Frederick.
54:34Because of the breakdown saying this is worth this much, this is worth that much,
54:38I think that led the client to believe they were oversold and that's why they asked for refunds.
54:43Hmm. Yeah, I personally believe that it should be Johnny. I think I've shown myself on each and
54:48every task. I have continued to put myself forward. I think I work really hard. I'm driven.
54:53You've seen that in the last six weeks. OK, listen, folks, I'm going to summarise and I don't want to
54:58hear from anybody. Johnny, I haven't seen much from you in the six weeks. In fact, what I have seen
55:08is a tendency to make excuses. It's not your fault or I don't want to do that because I'm not experienced
55:16in this. Chisola, you were in charge of this task. It was really all in your hands and,
55:23you know, the buck stops with you, really. And it was a complete and utter failure.
55:32Frederick, I can't get over the fact that you gave away the shop by listing out all the prices.
55:40And I think that is, to me, a very important factor in the failure of this task.
55:47Having said all that, um, my mind leads me in one direction. Um, and I'm afraid to say,
55:57it's because after six weeks I haven't seen much from you that, Johnny, you're fired.
56:04Thank you so much for the opportunity, Fairness, Brady, Tim, you're my heroes. Thank you.
56:07Good luck. Lord Sugar, you too. Thank you.
56:19Disappointing.
56:22OK, look, um, you two go back to the house this time and my eyes will be firmly on both of you.
56:28OK, off you go. Off you go. Thank you so much. Thank you.
56:43Do you know what? Absolutely gutted. Lord Sugar, Tim, Baroness Brady are my absolute heroes,
56:49and I would have loved them to see me as project manager. But I've had a fantastic experience.
56:54I leave with my head held high. So, who do we think is coming back?
56:59I just think Johnny and Frederick are really at risk.
57:01I love Frederick. I'd love him to come back. But the fact that he broke it down,
57:05I think he could be in trouble.
57:11Bro, you can't get rid of me.
57:13Oh, my God, guys, give us the deeps. What happened?
57:24Yeah, guys, it was tough. I think with Johnny, Lord Sugar was just like,
57:28I haven't seen enough of you in these last six weeks.
57:31Yeah, I think he would rather you do something, you make a mistake, you tried,
57:34yeah, than shy away from him. Don't get too comfy on this couch, guys.
57:38The pressure is all. Yeah.
57:42Now, 12 candidates remain. Lord Sugar's search for his next business partner continues.
57:52Next time. I want you to create a brand new banking app. Deposits.
58:01Dramas. Can this wall be like bankruptcy? No, you can't bankrupt a six to nine year old.
58:06And in the boardroom. This was a disaster. The penny drops. You're fired.
58:15Straight over to BBC Two for You're Fired Right Now.
58:19New comedy on BBC iPlayer, Scott Squad's Top Cop is back to modernise the force.
58:25Jack Doherty is the chief. Press Red to watch now.
58:36This axe is the chief. Re-
58:44Scottessmenté•·.
58:45For you,omescourt.
58:46lo southwest.
58:47This band is born land.
58:51This band isn't inspired.
58:52It's a 2014 but it took care of the stars to open the spotlight to the world.
58:57And it's been recorded in LA this day,
58:59so on peace.
59:01It's been recorded in the forest for a long cette large star.
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