- 19 hours ago
Category
📺
TVTranscript
00:00:07Previously on The Apprentice...
00:00:09I want you to make a bunch of money out of flowers.
00:00:13Look how beautiful they are, it's the biggest one I could find.
00:00:15Rothner's team blossomed.
00:00:17The overall vibe, you've nailed it.
00:00:20Don't cut them too short, don't cut them too short.
00:00:22While Vanessa's flowers flopped.
00:00:24It's just not this show and it's not this brief.
00:00:26And in the boardroom...
00:00:28It was a terrible loss, you got whacked by 1,600 pounds.
00:00:32Vanessa...
00:00:33I don't think you led this team very well at all.
00:00:35...was weeded out.
00:00:37You're fired.
00:00:468pm.
00:00:47The thing is, there's still so many people in the process
00:00:50and like, we're halfway through.
00:00:52Is this a new door?
00:00:55That's the door, that's the door guys, go!
00:00:56What?
00:00:58What?
00:00:59Who's at the door?
00:01:00What is it?
00:01:01What is it?
00:01:02What is it?
00:01:03What's coming on?
00:01:04Guys, sit down, sit down, sit down!
00:01:05Oh, what is it?
00:01:07Okay, well done on making it to the halfway point.
00:01:10For your next task, I'm sending you to El Guana in Egypt!
00:01:17As well as being a land of ancient wonders, today, Egypt is a thriving hub for business, making it the
00:01:23perfect place to host a corporate award.
00:01:26Oh!
00:01:29Team Eclipse, your location will be the Red Sea.
00:01:31Oh!
00:01:33Yes!
00:01:34And Team Alpha, your location will be the Sahara.
00:01:37Yes!
00:01:38The team that makes the most profit will win, and on the losing team, at least one of you will
00:01:43get a one-way ticket home.
00:01:45Good luck, Lord Shaka.
00:01:46Here we go.
00:01:47Team Alpha, you guys have lost twice now, so you guys better be on your best A game, because we're
00:01:51going to win.
00:01:51That's it, Tulsi!
00:01:55Get packing, everyone.
00:01:59El Guana, Egypt.
00:02:02Lying between desert sands and the Red Sea, with top-notch hospitality at its heart.
00:02:09Welcome to Egypt!
00:02:11Wow!
00:02:12First task for both teams...
00:02:14It's not Yorkshire, but it'll do.
00:02:16...lock in a leader.
00:02:19So, I would really love to put myself forward for project manager for this.
00:02:23I've done a lot of events in the UK, and it's year 25 events last year.
00:02:26Oh, wow.
00:02:26So, this is right up my street.
00:02:28I've worked with corporate clients, had to do things that they wanted.
00:02:31The most important thing that I find from events is that everyone has a good time.
00:02:35So, yeah, I feel like I'd do a really good job with this.
00:02:37Right.
00:02:37Fantastic!
00:02:38Exciting!
00:02:41Setting out his corporate credentials.
00:02:44I do a lot of corporate events with my corporate clients, because I'm from the corporate world.
00:02:48Account manager, Priyash.
00:02:51And also, as part of my cocktail bar business, obviously, I work with event planners and stuff like that.
00:02:55So, I have a whole load of experience in events.
00:02:58I haven't ever arranged any events, but I have a gut feeling about this one,
00:03:01and I am really confident on the location.
00:03:04I've been here four or five times before.
00:03:06But at the end of the day, it is a profit task, and we want to make sure that we
00:03:08have high profit,
00:03:09but making sure that we deliver the client's expectations and, you know, deliver a seamless event.
00:03:13I haven't ever been on a corporate away day or arranged anything like that, but I've been to the desert
00:03:18before,
00:03:19so I'm confident with the actual task.
00:03:21So, yeah.
00:03:22Should we go to a vote now?
00:03:23Yeah.
00:03:24Priyash.
00:03:25Oh, okay.
00:03:26Priyash.
00:03:26Perfect!
00:03:27Thank you, guys!
00:03:28My time to shine!
00:03:29You know what?
00:03:30I have to chill.
00:03:31You said corporate enough times.
00:03:32Exactly!
00:03:36So, guys, we're going to go on the Lagoon Cruise with the corporate client.
00:03:40Next, for project manager Megan...
00:03:42It's £1,000, so we've already spent that so far.
00:03:44...target team-building to top off their day.
00:03:48So, we've got the pottery making, which is $350.
00:03:51Sorry, can I just...
00:03:54$350, it could be the make or break for winning.
00:03:57It's a lot of money.
00:03:58Is it something we could consider doing a team-building yourself for free?
00:04:03I think if we did our own team-building activity, I know it's got no cost.
00:04:07I think they're just going to be bored.
00:04:09Yeah.
00:04:09And then that's going to end the day off.
00:04:10They want something professional.
00:04:11I think you don't want to end the day on a low.
00:04:13Yeah.
00:04:13The boat tour sounds absolutely amazing.
00:04:15Ending the day doing high-fives and limbos sounds awful, and we could be getting refunds for that.
00:04:20Yeah.
00:04:21I think doing the activity would be a lot stronger.
00:04:26So, we're going to go for the desert safari tour.
00:04:29And in that, we're going to be doing the June spider buggy.
00:04:31Focused on the figures...
00:04:33I believe it's $1,000.
00:04:35Yep.
00:04:35So, that's about $125 per person.
00:04:38Perfect.
00:04:38Project manager, Priyash.
00:04:41There is a traditional coffee-making.
00:04:43Guys, with every decision this team makes, can cost me the number one priority.
00:04:47It's a profit-making task.
00:04:49Yeah.
00:04:49Before anything is fun or exciting or cute, it needs to be cheap.
00:04:53The coffee experience, $350.
00:04:55If we could get the traditional coffee-making down quite substantially, you could do that in tandem with the game.
00:05:00Yeah.
00:05:01And really deliver it like a jam-packed day.
00:05:02That's a really good idea, actually.
00:05:03I really like that.
00:05:04So, if we try and get the coffee-making to a low value, plus the game, I think we're giving
00:05:07them two-in-one essentially.
00:05:11Yeah.
00:05:11Okay, so we'll have Kieran, Andrea, Carrington and Rothner.
00:05:15You'll be on the catering side.
00:05:17Setting out her strategy.
00:05:18Rothner, I'd love for you to be sub-team leader, if that's okay for you.
00:05:21I think you did a brilliant job as project manager last time.
00:05:24Events expert, Megan.
00:05:27We've got a maximum of obviously eight people that are coming.
00:05:29The main thing we need to know is how much do you want us to charge for food and drinks
00:05:33cost per head.
00:05:34I do want to go down the luxury route because they are a luxury client, so I do want to
00:05:38mention the word luxury.
00:05:39And I'd like to go with like a mid-range for like catering, for drinks.
00:05:43If we do that, we can get a higher price.
00:05:45Yeah.
00:05:45We need to kind of agree on what level we all want to be going in at.
00:05:49When I organise events at home, we charge between three to ten grand.
00:05:52So definitely want mid-range, three-course, luxury.
00:05:58Pasha, you're going to be the sub-team leader for the corporate team.
00:06:01Yeah.
00:06:02Connor, I would like to be also on the corporate team and Lawrence as well.
00:06:05Guys, I think we should be able to sell it around about 450, 500 per person.
00:06:10Alright, good luck.
00:06:11Let's go, let's go.
00:06:1511am.
00:06:16Half of each team set off to sweet-talk clients.
00:06:20We can go in at 10k, I think, as the highest.
00:06:23I'd be quite comfortable with that.
00:06:25It's a bit expensive, I think.
00:06:26What do you think for a luxury client?
00:06:28Well, there's only eight people we need to remember.
00:06:30I just want to go higher.
00:06:31I agree, I do agree.
00:06:33The rest will firm up food.
00:06:36That's the main strategy, is to keep the prices low in order for us to win this task, essentially.
00:06:41You know what?
00:06:41If we're going there positive mind, positive attitude, I like that.
00:06:45We're going to win this.
00:06:46Yeah, exactly.
00:06:46As long as we're having that positive energy, the clients will love that.
00:06:49Go on, Bria.
00:06:50Let's have it.
00:06:51Team Alpha!
00:06:54Midday.
00:06:55Good to meet you.
00:06:56Good to meet you.
00:06:57Hi, nice to meet you.
00:06:58Lawrence, it's a pleasure.
00:07:00Planning a polished pitch to oral care brand Ordo.
00:07:03We would really love to understand what you would like to get out of a corporate away day.
00:07:07Fun.
00:07:08Key.
00:07:08We're a really sociable group, so I think something that brings everybody together.
00:07:12Lawrence, Connor and Pasha.
00:07:15Buggies we had in mind.
00:07:16Really exciting.
00:07:18Some Egyptian food, maybe.
00:07:19And just have a bit of fun and let loose.
00:07:22Yeah.
00:07:22One thing to add as well, it's the point of memories and it's, you know, I don't want to get
00:07:26too philosophical here, but life is time.
00:07:30And you only get so much time and I said in my wedding speech that life isn't like a linear
00:07:34thing.
00:07:35It's like, it's a collection of experiences and the people you share them with is what really makes them.
00:07:40And it's almost like the return on your investment of those memories and the bringing people together because the best
00:07:44teams are the ones that work together the best.
00:07:46And it's experiences and it's just all of that.
00:07:48I think you've got a great energy about you and I think hopefully we can match all of that with
00:07:52sort of our enthusiasm.
00:07:53So we were looking at for the total package $5,999.
00:07:59It doesn't feel like we're getting the value for say $5,000.
00:08:03Yeah, there's nothing like actually tangible to like equate to the actual value to the proposition you're giving us.
00:08:09Yeah, exactly.
00:08:09So I think, I think maybe, and maybe you're right, maybe we jumped into figures too quickly.
00:08:12How about we take a step back and we just go through maybe the plan of the day?
00:08:15So yeah, you're right.
00:08:16Hmm.
00:08:18Lawrence came in with the numbers way too early and that was clear to see when the client said,
00:08:22we don't really know what we're getting for this.
00:08:24On our tour, we will have a few stops.
00:08:26So there may be a cave, there may be a look point.
00:08:28Yeah.
00:08:28And I think you need to couple this with the practicalities of what the day is actually going to be
00:08:32like so that you can sell the experience.
00:08:35Hopefully we've sort of painted a bit of a clearer picture.
00:08:38If we were to try and look at about a 10% discount to about $5,400.
00:08:42So we were looking at probably about $2,100.
00:08:45Right.
00:08:45Do you think that you could meet us in the middle at $3,000?
00:08:51That would be amazing.
00:08:53Why do we meet in the middle at like $2,800?
00:08:55If you guys are happy with $2,800.
00:08:57Yep.
00:08:57Agreed.
00:08:58Perfect.
00:08:59Thank you so much.
00:09:00Thank you so much.
00:09:01Thank you so much.
00:09:04On the other team.
00:09:06We've got a lovely boat tour, which is going to be across the lagoons.
00:09:09And we're going to do a bit of team building, have a lovely meal.
00:09:11Hoping to drive through a deal with high-end car brand DS Auto.
00:09:16So we're looking for an experience focusing on style, luxury.
00:09:21Megan, Harry and Rajan.
00:09:23So food is very important to us.
00:09:25Yes, the food will be really key.
00:09:26Okay.
00:09:27Absolutely.
00:09:27So now in terms of pricing, we have worked out a price of $10,000.
00:09:35For $10,000, we'd expect a private jet to go and see the pyramids.
00:09:40What kind of a budget did you have in place for this?
00:09:43More around the $3,000 mark.
00:09:47We can't go that low.
00:09:49In terms of the pricing we can go to now, it would be at $7,000.
00:09:53For $7,000, I'd be expecting a Michelin-starred chef.
00:09:58Yeah, I'd completely understand.
00:09:59I mean, our team, these aren't lay individuals.
00:10:02You know, some of these people in the food industry and the baking industry
00:10:05for many, many years, you know, they're well-averse around the kitchen.
00:10:09They know what they're doing.
00:10:11Unfortunately, our absolute maximum would be $3,200.
00:10:16But that luxury that you're looking for wouldn't be as high opposed to that higher budget.
00:10:22We would still expect a high quality of food and plenty of wine to go with the meal.
00:10:29Okay.
00:10:31Lovely to meet you.
00:10:32Thank you very much.
00:10:32See you tomorrow.
00:10:34This team put a lot of emphasis on quality of the food and the experience of their kitchen team.
00:10:41Well, the client has banked that because the client's expectation of food, well, it's luxury.
00:10:49Lunchtime.
00:10:50This first one, high price.
00:10:52High price.
00:10:53Camel.
00:10:54Camel, yeah.
00:10:55Meat for the camel.
00:10:56Wow.
00:10:57How much is that, sorry?
00:10:58This $100.
00:10:59Okay, so $100.
00:11:00Yeah.
00:11:01Looking for tasty savings.
00:11:02So this is the second menu.
00:11:04This is the medium one.
00:11:04Start us a salad.
00:11:06Weal meat.
00:11:06Weal meat.
00:11:07Weal meat with onion, seasoning, coriander.
00:11:10Mmm.
00:11:11This is so good.
00:11:13Project manager, Priyash.
00:11:15And this pudding rice with black honey and the vanilla ice cream.
00:11:18Oh, wow.
00:11:18I like that.
00:11:19Yeah.
00:11:19It's really good.
00:11:21How much was this one?
00:11:22What was the price?
00:11:23$75.
00:11:24$75.
00:11:24To be fair, it's quite big for one portion, so two people can have as well, right?
00:11:28Wallabies between two people.
00:11:29Yeah.
00:11:31Be a risky move, Priyash.
00:11:33Well, the good thing with salad is vegetables are not expensive.
00:11:36At least you fill them up on starters, less for meat.
00:11:38And give them loads of bread.
00:11:40I don't know.
00:11:41I think that it's going to be a little bit too tiny portions.
00:11:44Yeah.
00:11:45We could not be splitting it in half, but maybe we only buy for six and it can do for
00:11:49eight.
00:11:50I think that's a good idea.
00:11:51I like that.
00:11:52Mmm.
00:11:52Okay, let's do that.
00:11:54It was my idea to split the portions.
00:11:56Just because the portion sizes were quite big, I felt like it was a good strategy to save cost as
00:12:01it is a profit task.
00:12:02If we can do it for $50, we'll be very happy.
00:12:05$60.
00:12:05$60 is your final price.
00:12:07Yes.
00:12:07What about $59?
00:12:09$59.
00:12:10$59.
00:12:10Okay.
00:12:11For six portions.
00:12:12Thank you so much, chef.
00:12:13We're going to do you proud.
00:12:14Thank you so much.
00:12:15Thank you so much.
00:12:18Across the lagoon.
00:12:20The mid-range option.
00:12:21Here we have the local sea bass.
00:12:24It's one of like very traditional dish.
00:12:26Mmm.
00:12:27Bloody lovely, isn't it?
00:12:28Matching a menu to Megan's luxury brief.
00:12:31We're served with childhood potatoes, basically triple fried.
00:12:34It's a very popular dish.
00:12:36They're really nice.
00:12:37Carrington, Rothner, Andrea and Kieran.
00:12:40Here we have the chocolate fondant with vanilla ice cream.
00:12:42Looks amazing.
00:12:43Yes.
00:12:44This is definitely a dish that everyone's favorite, yes.
00:12:46Yeah.
00:12:47It's my favorite.
00:12:49I think out of all of these options, this satisfies what Megan wanted, which was the mid-range
00:12:53option.
00:12:54I agree.
00:12:54Well, the price for this mini is actually $75 USD.
00:12:58I was thinking $55.
00:13:00It will be very difficult to go all the way down.
00:13:04Mehmet, you just said it would be very difficult.
00:13:05You didn't say it was impossible to go down.
00:13:08You know, so.
00:13:09$55, there is no way that I can do it, for sure.
00:13:12But I can go up to $65 USD and that's all I could do.
00:13:16Leonard, do you think we could do $65?
00:13:20I was very fair with the $65.
00:13:22Mehmet, and the good thing is we can say we learn it from you and you'll get more customers
00:13:25next week when we do.
00:13:27So you're going to earn the money back when you get the customers through the door.
00:13:30Sounds great.
00:13:31Thank you very much.
00:13:33Thank you very much.
00:13:34Thank you very much.
00:13:35When Andrew had decided to butt in on my negotiation, I was very annoyed.
00:13:41I think it was very rude.
00:13:43I think it went really well.
00:13:44We've got it at base rate, really.
00:13:46Yeah.
00:13:46I think we've got a good price.
00:13:50Oh.
00:13:51OK, guys.
00:13:52Hello.
00:13:53Mid-afternoon.
00:13:54How much did you guys get it for?
00:13:56So, $2,800.
00:13:58For both teams...
00:14:00OK.
00:14:01Priya, it's rubbish.
00:14:02Yeah.
00:14:02It's a rubbish price.
00:14:04A chance to check in.
00:14:06So we went in with $10,000 to begin with.
00:14:10But what we came out with in the end is quite a little bit less.
00:14:15Well, quite a lot less, to be honest.
00:14:17What we've gone with in the end is $3,200.
00:14:22I'm not knocking you because I didn't do that and you know that, but it is really low.
00:14:27We were on our side really hoping for you guys to get...
00:14:30Higher.
00:14:30A lot higher.
00:14:31Yeah.
00:14:31Especially because we went for a medium range of food.
00:14:34Because obviously it's a profit task, we might have overspent a little bit.
00:14:38Yeah, yeah.
00:14:38We've also got the team building thing to purchase.
00:14:42Just don't pay anything out on the activity.
00:14:44$3.50 for the pottery, if we can get that for say $180, would you still say no?
00:14:49No, scrap the pottery, we don't need that at all.
00:14:52Scrap it now.
00:14:53Even if you can get it cheaper.
00:14:54Thank you very much.
00:14:55You take care.
00:14:56Bye.
00:14:57Now the onus of doing a good activity is on us.
00:15:00Could we get refunds if we do a poor activity?
00:15:06Trialling tomorrow's boat tour, what do you mean by saying it's a self-sustaining town?
00:15:11While Harry, Megan and Rajan go diving for facts.
00:15:16We have actually seven sea witch treatment plants in Irgunna.
00:15:22Road testing their plans.
00:15:26Pasha, Connor and Lawrence.
00:15:31How do you feel about turning this into a really fun experience?
00:15:35If we do three stops, every stop needs something.
00:15:39Yeah, and something really exciting.
00:15:41Yeah.
00:15:41Bring in some games, bring in some quizzes.
00:15:44Really bring in our personalities.
00:15:45I don't think they need to have the history yet.
00:15:48We're not here to bullet point the fact.
00:15:50No.
00:15:51Woo!
00:15:545pm.
00:15:55Am I doing it good?
00:15:57Yeah?
00:15:58Yeah?
00:15:59Go on.
00:16:00Go on.
00:16:002.
00:16:01While Priyash's team get a crash course in coffee making.
00:16:04Let's shake on 227.
00:16:06And we can all have nice coffee in dates now.
00:16:08You can't do.
00:16:08Thank you so much.
00:16:10Woah!
00:16:11Ooh!
00:16:12Expert here.
00:16:13Aw, wow.
00:16:15Handed a spending ban by Megan.
00:16:17Oh, wow!
00:16:17Andrea!
00:16:18That is amazing!
00:16:19Andrea!
00:16:20Done it all by me self.
00:16:21The rest of her team give pottery a spin my mind doesn't look like that
00:16:30So Luca, what would something like that cost for around eight people? 350
00:16:36Yes, right. Okay, because we had a budget of around 75
00:16:43It's do low what about if we didn't have the instructor and we done it ourselves the equipment only equipment
00:16:49only what does it good?
00:16:51Can we just have a quick discussion? Yeah, give me two seconds. Okay. Thank you very much. I
00:16:57Want to make a decision with all of you guys considered Megan said no activity
00:17:01I've got this and I will take it on my head
00:17:06I'll take it on my head. You guys are happy. It's on me. Yeah. Yeah, it's fine
00:17:10We're not gonna have a collective decision on it. I would say I'm happy. I'll just make that
00:17:15I'm just gonna make the executive decision to just say yes to the event. I'll take blame for this
00:17:19It's on me. Okay, let's go Luca. I'd like to accept the hundred dollars tomorrow. Yes, good man
00:17:27The potty experience is gonna be a total disaster because none of us know what we're doing
00:17:32I'm just not sure how that's gonna end and I just want it noted
00:17:36There was no confusion on the call when she said I don't want you to pay for a team building
00:17:42exercise
00:17:43She did make it very clear on the phone call
00:17:517 p.m. Doesn't look very high-end
00:17:56Away days plotted the kayaking is actually really good. Yeah, and the kayaks will be off prize activities prepped
00:18:09Tomorrow showtime
00:18:167 a.m. Hello
00:18:17Nice and what? Good to see you guys
00:18:20Ahead of running corporate away days. We actually had a really good day yesterday. We've got a lot of facts.
00:18:25I'm feeling really positive
00:18:26For Megan's team a chance to regroup
00:18:31Because it is a luxury client there is a lot of pressure today
00:18:33Especially with you guys in the kitchen as well because that was the main thing from yesterday the food and
00:18:37the drink
00:18:39I am a bit worried because it does feel like they want luxury but a bargain type of price
00:18:44Yeah, that's what it feels like
00:18:45I definitely think they do like the food is something they'd really expect quality
00:18:49So starter is potato wedgies
00:18:52Potato wedges for me doesn't really scream out luxury
00:18:55You are so mid-range
00:18:56I know I know I know but yeah, I think if you guys try your best you like jazz it
00:19:00up a little bit
00:19:00I think we'd be good at presentation
00:19:01Okay, so with that our profit margin is really slim. We can't afford to have any refunds so nothing can
00:19:07really go wrong
00:19:11Catching up with his corporate crew
00:19:13We completely misread the situation definitely
00:19:16I think we probably came in a little bit too soon with the numbers
00:19:18Project manager Priyash
00:19:21We failed to include what the actual tour would consist of
00:19:25So the main bit that needed to be included weren't included
00:19:30We did try to stay high and Pasha did sort of come in at when I was still in the
00:19:35five mark and say three
00:19:36Which kind of capped us a little bit. I did want to stay up there and I knew
00:19:40No, I completely disagree with that and I think probably disagree as well
00:19:44Come back here on that. They were literally gobsmacked
00:19:47But look anyway, we signed the deal and shook hands at two eight zero zero
00:19:51I'm not gonna lie. I think when I heard it. I was a bit disappointed
00:19:53Yeah, because obviously we wanted that at least five fifty but okay, we can move on from that now
00:19:58There's no point dwelling on that. Yeah
00:20:03You did actually say you don't want the activity, but we did go over anyways
00:20:07Next for Megan it was three hundred eighty dollars, but we got it down to one hundred a corporate confession
00:20:14Last thing we wanted is to lose this just based off a refund
00:20:17So we kind of collectively decided and just this and well, yeah, I mean
00:20:23I don't want to sound like I'm being negative because I'm not
00:20:25You were quite negative yesterday
00:20:27I went I weren't negative
00:20:29I was just saying my point that we need we were gonna spend another hundred dollars
00:20:33After Megan said no, we were going for the free activity and and Megan is the project manager
00:20:39The end of the day the three of us were actually in agreement with it because we just didn't want
00:20:42to lose this based off of refunds
00:20:44My only concern is because we got the kayaking that is kind of like a team building activity that we
00:20:49could have
00:20:49Just said that was a team building and then not hit the extra
00:20:55In terms of our side, I think we did quite well on the food element. What I noticed was the
00:20:59portion sizes were big
00:21:00I decided to not book eight portions. I cut it down to six portions
00:21:05So so just to clarify you are going to have eight people eating six portions of food. Correct. Yeah, okay
00:21:11When you say the portion size are big then because these guys are going to be in the desert pretty
00:21:15much
00:21:15I mean they're gonna be hungry
00:21:17So when you say big just for one person, what size are we talking about?
00:21:21They're just big balls so there's no point buying eight
00:21:23We didn't want people to get overfilled with food and can't be bothered to do with the coffee because they've
00:21:27got a full belly
00:21:29I am a little bit worried that the PM team have decided to sort of cut the portion sizes
00:21:34I mean these guys are in the desert all day if they've not got a full stomach
00:21:38Then they're not going to be happy and the last thing that we need is refunds
00:21:42With Dan feeling unwell we can't have him in the kitchen just in case
00:21:45I actually think us three in the kitchen will be fine
00:21:48Our tour today is probably going to take about two and a half hours
00:21:50And just so you know with kitchen times what to work with
00:21:5911 a.m
00:22:01Team's divine
00:22:03There was a lot of emphasis on the food
00:22:05And she knows we're not all expert chefs i mean carrington's amazing yes
00:22:09But the rest of us i actually i don't like saying it too much because then you guys yeah
00:22:15But i can cook
00:22:17Let's go
00:22:20In the desert
00:22:24While pasha's clients have a high octane start
00:22:28When i say acacia you say tree acacia
00:22:34Kicking off their boat tour
00:22:37Good afternoon everyone do you hear me finance manager harry sticks to the facts
00:22:44Um so i thought we'd just start with el guna now it's a relatively small place there's 25 to 30
00:22:49000 people
00:22:50Um but there are seven sewage treatment centers
00:22:56Um now does anyone have a guess why there's that many with such a small amount of people
00:23:01No no i'm not surprised you don't they are
00:23:05Completely self-sufficient so 99 of the water in el guna is reused so yeah that's that's kind of that
00:23:15Back on land right team the strategy for the kitchen is divide and conquer okay
00:23:20I haven't done fondant before but i'm happy to take that on put in charge of food prep
00:23:24I'll do the potatoes brilliant kieran that leaves you with the fishing yes yes jeff
00:23:29Part-time baker rossner
00:23:33So we want to make sure all the dishes are more or less done and prepped by latest 4 30.
00:23:42Andrea what i'm going to get you to do over here in a bowl mash the avocado with olive oil
00:23:46Lemon juice and salt okay how are you getting on kieran you all right mate i'm absolutely sweet as
00:23:51Not you're impressed aren't you i'll be impressed when i see the finished product we need to put the sweet
00:23:55Potato back in the oven they should have gone in before
00:23:58Can we just check it carrington's going to check the texture of it i'm going to put the fondants in
00:24:02Now i'm gonna put it in the oven please nobody open the oven or go near it okay yes chef
00:24:07I'm extremely concerned usually i like to work alone if i'm completely honest i'm a lone wolf in
00:24:12The kitchen end of the day it's a team effort yes we're working on our own individual dishes
00:24:16But it'd be great if they could remember the things that they need to you okay rothra you know the
00:24:20Triple cook with wedges yeah i'm gonna fry them in batches just like brilliant as long as you keep a
00:24:25Track of which batch has been fried once yeah and twice and three times yes chef
00:24:32On the other team
00:24:33Levi yeah after you've done the onions and the parsley is all chopping as well
00:24:39Yep leading his kitchen crew you'll need to take off the ends
00:24:44Basically you know cut all that ends up all that all that then we don't need that
00:24:49Priyesh do you want me to cut that all yeah um yeah you can kind of build that just not
00:24:53all of it
00:24:54No wait what is it saying it's coriander from your i know it's parsley no we don't need that
00:24:58Mom we just where's the rest of the parsley the the leaves the leaves yeah throwing them away we need
00:25:04them that's what we needed i've thrown them away what did you throw away he threw the parsley
00:25:09The leaves why i thought you meant you said cook them off yeah and put the stems away oh you're
00:25:14kidding me
00:25:14Where is it in the bin yeah i put them in bin yeah i can't use that now no obviously
00:25:20you can't use
00:25:21that what was that for the curry yeah the curry yeah oh okay okay the parsley is probably important to
00:25:27the dish and now the parsley has been sacrificed i don't know why i'm stressed why would you keep the
00:25:32stems and not the leaves i'm stressed sorry about that priya no worries mate when you tell me things
00:25:39just give me like proper simple because i don't i can't cook at the lagoon the reason why this is
00:25:47the
00:25:48only view tower here in uh el guna is because there is a very very strict height limit a further
00:25:55dose of
00:25:56facts from pharmaceutical sales rep rajan this is to protect everyone who is residential here so
00:26:03making sure no one is overpeering so there is a height limit on all of the buildings here
00:26:10when i say waddy you say belly waddy
00:26:15as the desert tour heats up let's go let's go connor steps in with an icebreaker ladies
00:26:24we're going to play a game of viper in the village
00:26:30so nighttime came in the village and everyone fell asleep i am now going to circle the group
00:26:38and i'm going to select one individual who will be the viper for the game the viper woke up
00:26:45and viper select your victim by pointing at them super the viper fell asleep morning time came
00:26:53in the village and everyone woke up except for one the viper has struck you no they're really
00:27:02enjoying it so i think there's going to be a delicate balancing act between you know giving
00:27:05the client a great time and then keeping to schedule so hopefully everything's all right
00:27:09who would want to kill you who in the office is jealousy
00:27:15coming through we have about 20 minutes till they will arrive in the kitchen the fish is basically
00:27:24prepped yeah obviously that's what i want to be cooking last because it takes less than 10. while
00:27:28rothner pushes for perfection carrington do you need any help i don't need any help because you're good i
00:27:33have fried half of potatoes okay i just need to triple cook them and i'm done cooking up a rescue
00:27:38remedy for his curry how important do you think lastly what's to that recipe i'm not going to lie
00:27:42it was going to add that extra flavor profile but it's fine i'm going to improvise project manager
00:27:48priesh i'm actually going to adjust the recipe slightly now you think that's a good idea i'm just adding
00:27:56random stuff to the meat just adding the random different bobs for this thing cumin paprika black
00:28:03pepper you want to add a bay leaf to the rice to add flavor my mom adds it anyway to
00:28:07cooking we don't
00:28:08need these knobs of butter so i'm using this extra butter in my curry there we go krishma this this
00:28:14sauce is this for my curry or for your rice i don't get it because it doesn't say in here
00:28:18to add but i'm
00:28:18just going to add it the veal is one of the main dishes that we need to get right so
00:28:23i have to add
00:28:24some adjustments to it because we've lost the parsley so i'll have to alter the recipe
00:28:30blue yeah i reckon a little bit spicy a little bit more spicier no no no no no no no
00:28:36no i'll make
00:28:37it less spicier i can add some honey to it you're gonna what some honey
00:28:45back in the desert you were failed to get the viper this time but night time came again and everyone
00:28:51fall asleep with connor's clients still hunting a killer viper could you please select your next
00:28:57two victims oh i've got a foggy bum already and megan's guests how are you feeling guys it's nice to
00:29:07be on the water isn't it no no i hate it that sinking feeling sorry sorry sorry how we doing
00:29:14yeah not
00:29:15loving you guys right now what are you guys doing they're not even leading which way am i supposed
00:29:24to go be careful oh be careful ow you okay oh shit wrong way i didn't say far that he's
00:29:32miles away oh
00:29:33hang on i think i'm about to oh shit
00:29:43i'm so disappointed you know they were meant to get here an hour ago waiting back at base do you
00:29:48know what's cheeky they specifically said make sure the food's ready rothner's kitchen crew we would
00:29:54have had an extra hour of preparation yeah i think it's just jarring because megan made it such a point
00:29:59make sure the food's amazing we should have made a point to be like guys don't be that late it's
00:30:03common
00:30:03sense especially because it's a corporate client they've got high expectations you think they'd be
00:30:08on time now it puts pressure on us because the clients are going to come in and think why is
00:30:12the
00:30:12food not ready but the rice is still not cooked right we just need to heat a bit more is
00:30:17this on
00:30:18mid-afternoon we need some to evaporate out of it like rice pudding soup yeah this while priesh wrestles
00:30:25with his rice pudding can't we save some of it out into a sink that's a good idea be careful
00:30:31oh
00:30:32shit for the rest of his team guys we're gonna get some photos now all right so i mean this
00:30:39is
00:30:39picturesque final stop on their tour and so after the photo that we going for food and drinks getting
00:30:44a bit peckish now i think it's about a 20 minute journey probably closer to an hour so we're gonna
00:30:49okay yeah we're gonna speed through photos yeah literally an hour from here that's pretty late
00:30:55for dinner yeah uh so we're gonna we're gonna quickly rush through some photos okay get back in the
00:31:00buggies and get some food okay do you have any like snacks or anything in the car yeah no we
00:31:05don't
00:31:05we don't have any snacks but the food will be ready for you when you get there let's get some
00:31:10photos
00:31:11sorted this team have taken so much time playing games at different stops they've got to the end
00:31:18and the client's hungry and they've got over an hour to get to the destination to feed them it's a
00:31:23long
00:31:23wait for food i'm not joking like i'm starving yeah and now they're such really long yeah a couple
00:31:29of snaps and head no no let's get moving yeah okay they're keen to get going so let's uh yeah
00:31:34yeah cool
00:31:42can you believe this seriously how late
00:31:51where the hell are we going how far is it it's literally just around this corner two hours after
00:31:57they were due to arrive it's a killer on your back this after a while we're trying to make you
00:32:01hungry but they're here they're here they're here megan's guests finally wash up good work everyone
00:32:08well done we have arrived how did you find that awful yeah not the best experience dress it was vile
00:32:18i'm not dressed appropriately i just wasn't prepared for this at all
00:32:23right who's hungry me yeah ready for some wine let's head down here so what what what happened
00:32:34in there roger what you guys are like two hours late i know here's the kayaks i mean to be
00:32:38fair it
00:32:39took longer than expected let's get the food out let's get the drinks out yeah but let's keep them
00:32:43occupied we can't rush the food though okay let me rush it i'm just clarifying that yeah
00:32:50it's okay
00:32:507 30 pm walk knife screen check walk knife screen check while priesh perfects his presentation
00:32:57okay table's done wine glasses are there on the other team guys i know we don't have a lot of
00:33:02time but i
00:33:03think we can get this all done with teamwork okay playing catch up thank you let's go careful everyone
00:33:09andrew you good straight in the kitchen rothner's catering crew hello so we finally got your food out for
00:33:16you thank you it's potato wedges right okay
00:33:25ah it's not actually cooked oh you can't actually get your knife into it it's like solid
00:33:32hi guys sorry the potatoes aren't actually cooked
00:33:36they're still slightly raw on the inside oh i've seen okay yeah is it just the one or is it
00:33:41no for all of
00:33:42all of them yeah okay i'm so sorry about just leave them on the table we'll pick them up okay
00:33:45thank
00:33:46you get a knife fork this is so unbelievable
00:33:55they are actually hard you know is it hard i feel that that it's actually cold
00:34:00yeah i mean we can't argue we're gonna have to go grab them let's go grab them
00:34:04i don't understand why they couldn't cook the potatoes like i put people in that team
00:34:08that could cook potatoes it's actually like one of the simplest things to do guys i'm really sorry
00:34:12they've sent back all the potatoes it was it was really cold it was a bit frozen in the middle
00:34:17it was
00:34:17a little bit hard oh my god i know it's really disappointing but our focus now is to get the
00:34:24main
00:34:24meals as great as possible that's it i'm really sorry well done everyone well done with desert dinner
00:34:34service in full swing but it's tasty yeah next on the menu i'm really impressed with us we've served
00:34:41all the food on time so far everything's ready priesh's curry creation bon appetit and let us know if
00:34:48we can get you anything thank you my pleasure enjoy it's spicy you know that's that's spicy
00:35:00it's so nice it's actually it tastes really nice it's just very spicy nema did i hear you say it's
00:35:11quite spicy if there was some yogurt that would be amazing okay let me just double check your eyes are
00:35:16too much more kitchen we have some feedback yeah they said the veal is extremely spicy
00:35:28did you guys taste the curry yeah i think myself well first we i think christmas said it was spicy
00:35:32me
00:35:33and levi said it was all right all right they're wondering if you have any yogurt to compensate for
00:35:37that i got some honey let's do that let's priyash let's give me the honey i literally told priyash is
00:35:42too spicy he was just throwing in like flavors as he felt the way he does it at home
00:35:46you're meant to follow a recipe this isn't what you cook at home this is egyptian cuisine
00:35:50it was just far too spicy for me and the honey didn't really yeah didn't
00:35:57with hungry clients waiting kieran do you know how long you're gonna take
00:36:01we're serving the first four up now for megan's team hope's pinned on a perfect main
00:36:06why is it all broken up i've cooked it that well it's so delicate this is literally looking like
00:36:11fried fish not grilled fish how much oil did you use pan is burnt it's falls apart mate it's delicate
00:36:18it's beautiful it's really not it's gonna be difficult to serve that and make it look creamier
00:36:22because it's all broken apart it's taken crisp to a different level i mean that looks really good
00:36:26good save yeah yeah yeah it was a bit burnt on the edges that simply from all the drama going
00:36:34on with all
00:36:35them running with the plates i was looking what was going on and not concentrating on my food um
00:36:39however i feel like they're going to be happy with what they've got the fish tastes of nothing
00:36:45and it's just cold megan the fish is quite quite plain okay are you guys still happy to
00:36:53eat and enjoy the meal or should we move us straight on to dessert yeah we'll take these away
00:36:59for you sorry about that sorry about that let's take these away for you okay thank you sorry guys
00:37:099pm oh dear i don't think the rice is cooked oh emma no it's not it's not cooked oh don't
00:37:17it's hard
00:37:17it's not it's not cooked at all it's not just emma's it's around the board okay thank you so much
00:37:22for
00:37:22telling me um the rice is completely undercooked fresh eyes all right be completely honest
00:37:33fucked up right who was in charge of making the rice probably my fault i've been cooking all morning
00:37:38since we started i get you've been cooking but you have to check if it's cooked or not that's like
00:37:43crunchy and when we did you when we hand on a heart taste that i definitely tried it when we
00:37:48were making
00:37:48it and i just probably was trying everything and i just thought it was cooked we'll have to just give
00:37:52our sincere apologies yeah i can go and tell them that and i can say it's my mistake um if
00:37:57that was
00:37:57probably best coming from a chef rather than you guys delivering that we've been out in the desert
00:38:03all day um and these guys had so long to prepare the food and get it ready like what were
00:38:08they doing
00:38:09you know i'm extremely sorry about that there's a huge error in our part and from the bottom of my
00:38:14heart
00:38:14i'm actually really upset because obviously i wanted to make sure it was good for you guys and
00:38:18it wasn't so i do apologize for that so lovely to meet you take care then bye bye
00:38:24that was very sweet then that was really sweet i like that that they acknowledged it and everything
00:38:32back at the lagoon as a bonus the mains weren't fetched back so this should be okay
00:38:37a last minute rush move out the way please i'm coming through can we clear this can we just make
00:38:42some
00:38:42space please to serve up their pudding guys they sent the food back the main force so okay
00:38:51no one's eating anything at all this is the only meal that they're gonna eat you know i'm not gonna
00:38:56lie to you you guys being late we thought we were gonna try and stay calm and i can't lie
00:39:01i think
00:39:02everyone just ended up panicking anyway that's no i appreciate us being late but if anything the potatoes
00:39:06they should have been burnt then because you had more time to have cooked them it's just been a
00:39:11a bit of a disaster i don't know how else to explain it if i'm honest
00:39:20slightly gooey in the middle oh it's very well cooked oh thank you very much i'll pass this
00:39:26yeah please do yeah
00:39:29so guys the coffee's finally ready who's up for it
00:39:33hey 10 pm oh my goodness absolutely brilliant away days complete looks like you guys are smiling
00:39:44we've got pottery on the face tonight refunds recorded desert safari profits processed tomorrow
00:40:05the boardroom
00:40:069am
00:40:09people aren't very confident are they going into this a bit nervous which makes me think
00:40:13did you guys do bad you seem a little bit on edge a lot of fiddling
00:40:18i think everyone's true colors are coming out a little bit i see that
00:40:21means a lot more the cracks are definitely forming yeah biggest changes in characters
00:40:26that i've said is probably priesh i feel like walking around the house since we got back
00:40:30you've been very very nervous and i've never seen it that's a change isn't it
00:40:37going into the border today feeling absolutely nervous scared if we do lose my team obviously
00:40:42going to be looking at me and fault the blame on me if i was past her i'd be feeling
00:40:47pretty
00:40:48nervous this morning she cut in on my negotiation and you know that never is a good look if we
00:40:54do
00:40:54fail the task i'm so ready to go in the boardroom and fight my corner i'm just going to make
00:40:59sure
00:40:59that megan knows that and if she does bring me back she must be prepared to go home
00:41:22good morning so for this task i sent you to egypt to arrange a corporate away day
00:41:28i'll start with eclipse now megan yeah this was right up your alley wasn't it yeah so i have a
00:41:36clothing business and i also co-own a marketing agency so we do a lot of events you've done 25
00:41:42events i think yeah last year so the corporate team went off to talk to the client yeah so from
00:41:49the
00:41:50offset you know they were very very tough negotiators uh we did go in at the price of 10 000
00:41:54it was
00:41:55immediately shut down he he said he would want a private jet to go see the pyramids for that didn't
00:41:59he he did yeah so from the offset you know we were kind of a little bit on the back
00:42:03foot um they
00:42:05basically told us our ceiling price we would not pay anything more than 400 per head right
00:42:13um who negotiated the food uh kieran was our key negotiator here so i'll let you take it away yeah
00:42:20so
00:42:20uh we went for the mid-range option was you dressed in this uh pink suit while you're doing this
00:42:25negotiation i was in a white trope we have yeah just like poirot you're there for death on the nile
00:42:31was that what you think i wasn't in the boat but anyway um go on when we got he was
00:42:37at 65 i was at 55
00:42:39i was then and then uh andrea chipped in is that right yeah when andrea stepped in i was quite
00:42:45frustrated because myself and carrington could obviously see kieran was like playing a bit of a
00:42:50tactical i didn't jump in i didn't think you were going to come down at all on 65. did you
00:42:55think you
00:42:55would get it lower than 60 then kieran if she'd not have jumped in i would maybe a couple of
00:43:01dollars
00:43:01right um now the corporate team when you took these people out on day two you allocated two and a
00:43:09half hours for this tour correct but it turned out it took four hours yeah yeah you went on kayaks
00:43:16is that right yeah um so whilst they were actually doing the kayaking i think they seemed to enjoy it
00:43:22i don't think they wanted to do kayaking because when i spoke with one of the clients they said they
00:43:25weren't dressed for it and that's why they they turned up to the dinner with a really bad mood and
00:43:29they were starving at this point well mainly they were wet yeah and they had to eat in wet clothes
00:43:34yeah
00:43:35yeah right so what did you serve when they arrived spicy potato wedges childhood potatoes um but they
00:43:42didn't like it unfortunately well they said they were raw didn't they they did but maybe a few were
00:43:47a bit bigger than the others that's probably why they weren't cooked all the way through i did take
00:43:51one of them though and i cut it in half to check myself and inside was very cold and under
00:43:56cold yeah
00:43:56really cold they sent them back they sent every dish back and what about the fish so i cooked the
00:44:02fish
00:44:02lord sugar um you cooked it or you murdered it so what happened was there was a lot of drama
00:44:08with
00:44:09the first dish coming back what i'd done was looking at that i forgot about the fish that was cooking
00:44:13so
00:44:14they sent that back also yeah they said it was bland actually right and then the final course was the
00:44:20chocolate chocolate thing which they they liked did they they actually said to me how much they love
00:44:25the chocolate so the wedges were undercooked yeah the fish was overcooked the dessert was fine
00:44:31who was cooking goldilocks anyway so let's move on to alpha team shall we um i understand priesh you
00:44:42became the project manager is that right uh yes little sugar your tour was the desert tour right yes
00:44:49lawrence i think you decided to talk to them about how much they were going to pay for the event
00:44:54yeah
00:44:55yeah so it was a bit of a car crash to be honest with you we started off at 6
00:44:59000 and i then offered
00:45:01a 10 discount to 5 400 i didn't want to dive down and end up giving away too much so
00:45:07what were they
00:45:07willing to pay so they said that their budget when they started was 2 100 i i was just flabbergasted
00:45:13that
00:45:14um pasha came over the top of my negotiation and said 3 000 because we were stuck then and i
00:45:20should be honest she butted in did you yeah i didn't pass you you did but i think that's wrong
00:45:25of you to say that i butt in they were literally not budging so i said can we meet in
00:45:29the middle
00:45:30and make it work and still she was not having any of it what did you end up at we
00:45:36ended up at um 2 800.
00:45:382 800. okay well there you are you got 3 200. right let's get on to the food didn't you
00:45:46come up with
00:45:47some brainstorm that you should only order six oh yes so um i looked at the portion sizes and i
00:45:53thought
00:45:53the portion sizes were quite big so i was thinking let's split them up instead of getting eight portions
00:45:57of food i just get like slightly less than that and then we'll just distribute it out like the red
00:46:02cross
00:46:02delivering suppliers isn't it really yeah so if you did it properly and they wouldn't know any
00:46:08different right yeah i asked the question lord sugar to make sure the hello levi you're here hi i'm here
00:46:13lord sugar yeah you're like a plus one at a wedding i don't know when to interject you see that's
00:46:19funny
00:46:19yeah okay day two now the tour tell me about that so um i assigned each person with a location
00:46:27and they were gonna basically take it over what was these jokes then you were coming out with
00:46:33connor because this must the first dentists to turn around and tell you to shut your mouth
00:46:38they didn't mind opening your mouth right um we were we were playing a game in the cave which was
00:46:45essentially just an interlude between like it's kind of two i heard you were there for about 30 minutes
00:46:49yapping in a way uh we were playing the game and i did let the team know the the day
00:46:53before and that
00:46:53it would probably take the largest amount of time yeah and that both both were kind of happy to do
00:46:58that
00:46:58well you're supposed to be one and a half hours on this thing and it was two hours what i
00:47:03heard yeah
00:47:04so you get to the kitchen and i was told that it was complete and utter chaos yeah because um
00:47:10so
00:47:10we're in the on the leave value was a disaster you were cutting um parsley and through the wrong prove
00:47:17the wrong bit away you threw away the leaves and kept the stool yes i thought that's what gave the
00:47:21flavor i'm not yeah the kitchen was quite chaotic because obviously unfortunately dan was not really well so
00:47:25there was only three of us you're like a desert mirage dam one minute you look good and then you
00:47:30just disappeared yeah yeah so um if i'm being honest the food was not good the rice pudding was undercooked
00:47:36but that was my error um and obviously the meat was a bit spicy for the guest which again i
00:47:41take blame
00:47:41for uh but we did try it and i'm what was you trying to do incite a belly dance or
00:47:47something but that
00:47:48spicy food but um i did go to the guests and because obviously i thought as a goodwill thing i
00:47:53was
00:47:53went to apologize to them i think they appreciated me coming around saying i take responsibility for
00:47:57so yeah it was a bit we have a disaster in that sense all right let's find out how we
00:48:02got on shall
00:48:02we then tim i know that your client spent two thousand eight hundred dollars uh but what did alpha
00:48:10themselves spend well alpha themselves spent one thousand eight hundred and three dollars right
00:48:16right was there any refunds well the food service didn't run smoothly at all but they really enjoyed
00:48:22the tour and the coffee making experience so they asked for a refund of twenty percent that gave them
00:48:31a profit of four hundred and thirty seven dollars
00:48:37right karen your client paid three thousand two hundred dollars but what did eclipse spend
00:48:44uh well they spent a little bit more uh one thousand eight hundred and ninety dollars
00:48:49any refunds um well the client gave me a lot of feedback um and unfortunately not much of it positive
00:48:59they felt the tour went on far too long they certainly didn't enjoy the kayaking surprise at the end
00:49:04they were very very unhappy with the food um and they didn't receive the luxury service that they were
00:49:11promised so they have asked for a refund and that refund they want
00:49:17is fifty percent so that leaves them with a loss uh minus two hundred and ninety dollars
00:49:32okay sorry i was just so stressed with the kitchen and everything not going to pass
00:49:37okay i was going to say reasonably well done alpha but you didn't kind of like break all time records
00:49:43did
00:49:43you but uh it seems that he just had a heart attack there yeah so yeah okay well off you
00:49:52go back to the
00:49:53house and i'll see you on the next house okay oh my god a load of work and a loss
00:50:09okay okay go away have a chat amongst yourselves we're going to come back in here we're going to
00:50:14have a deeper dive and find out what's gone on and see who's going to be leaving the process today
00:50:20okay
00:50:27guys i'm absolutely relieved you don't know finally this is the win i wanted this is the task i
00:50:34wanted to bpm for as well good luck well i'm tripping happy
00:50:41just before we did the tour i told you guys not to do the activity they didn't like the boat
00:50:45they
00:50:46didn't like the kayak yeah when they came to us the only time we saw them smiling when they were
00:50:49making pottery megan's background is an event and corporate away days she did a terrible job
00:50:55she wasted time and wasted money it was a bad precedent was set from the very first main star
00:51:00that went out with the potatoes i broke it in half and it was a fine inside i broke it
00:51:05and then i'm
00:51:05still talking you turn up late as a project manager you had no accountability say guys i'm
00:51:10sorry i'm late you did not do that so if i was okay if i was late then why if
00:51:14no you was not if
00:51:16so we were late as a team yeah why were the potatoes undercooked then because surely they'd be
00:51:20burned i think carrington should be the one coming back she couldn't even cook a potato you know
00:51:25that's something you can't get wrong as an individual the fact is that the food wasn't edible kieran
00:51:30were overly confident all day about this fish and it'd only take six seven minutes to do it
00:51:35angela what did you do i knew you'd bring me that one thank you i'm not even going to answer
00:51:40that kieran
00:51:51can you send the candidates in please
00:52:04this is a bloody disaster an absolute disaster
00:52:09one of the worst performances in corporate hospitality so you can put that in your cv next
00:52:15um i fully appreciate a little sugar that with the kayaking it wasn't it was a surprise they
00:52:21didn't know it was coming it was surprised yeah an unpleasant one i think at the end they obviously
00:52:26were all pretty wet and they were were quite disappointed and but they weren't happy with the
00:52:31food i feel like from my opinion that's where most of the responsibility comes down to wet miserable
00:52:37terrible fish and chips you could have taken them to skeg nests really um i think i think the
00:52:45the fault lies with the starter wasn't heated up properly in the fryer i think that's what it was
00:52:50it wasn't for who who did that you i did the starter but the issue was i took it out
00:52:55a bit earlier
00:52:55in order to get to them quicker because it was apparent the client was upset from the long kayak
00:53:00i mean that set the it kind of set the template really then comes along this fish mess by then
00:53:08i'm really pissed off getting back to you lot over here right rajan you went in and negotiated and
00:53:17you promised an exceptional meal which gave that's incorrect lord sugar so during my negotiation i was
00:53:23very very considerate and conscious to mention that at no point is there going to be any chefs in the
00:53:28kitchen or someone of superior talent in the kitchen well that is not true you said our kitchen team
00:53:34have been hand selected because of their experience yeah no no i did but at the same time i said
00:53:39i'd
00:53:39never said that they're very very well skilled i said they're averse and know their weight around
00:53:43the kitchen at no point did i say they're very very skilled that's quite misleading it feels like the
00:53:48client got a bargain by the end of it because you promised luxury and then they're going to come to
00:53:51us i didn't promise luxury but they're going to come to us and think they're going to get this five
00:53:54star meal we clarified we're not experts in the kitchen at no point did i mention luxury
00:54:01yeah i think i said that word i think either way they they expected a luxury meal they certainly
00:54:07expected a luxury meal unfortunately they didn't get one no now on the food negotiation andrea you
00:54:14jumped in didn't you i hold me and up if you want to get me for that but i'll get
00:54:19you for that i think
00:54:20you're you're about as subtle as a megaphone in a library i just um i just felt that he weren't
00:54:26going to budge on 65 and kieran's technique i felt were very you were asking loads of questions
00:54:31you were very i was getting to know him and his food and that's what yeah he likes kieran
00:54:35really even when kieran was negotiating with the pottery she was the only one that kept being quite
00:54:41negative it felt like you were trying to just let me let me repeat did you find her negative
00:54:45throughout the course of the task yeah hmm not good megan who are you bringing back into this
00:54:51boardroom i would like to bring carrington back into the boardroom because of the starter and andrea
00:54:57because of the conflict of kieran and interrupting his negotiation okay the others get back to the house
00:55:13thank you okay you three i want you to step outside i'll call you back in shortly
00:55:24she's bringing back carrington i mean i have to be honest she ruined the starter i couldn't tell you
00:55:29what else she did i mean i watched her watched her closely um but no standout moments how about
00:55:34megan megan megan gave you her cv she told you she's done over 25 events but this one was the
00:55:40most important for her to impress and made for her i suppose 100 and andrea every single person
00:55:47on her team says she's negative she's always pointing out the warnings always what could go wrong
00:55:54hmm yes lord sugar now can you send the three of them in please
00:56:11megan this task was like custom made for you so when i heard that you took it on i thought
00:56:17wow
00:56:18you know she'll know what she's doing and it's completely gone wrong yeah lord sugar so i don't
00:56:25feel that i'm to blame for this i dealt with the client when there was issues i also went into
00:56:30the
00:56:31kitchen and asked what they were starving yeah i know and i'm really disappointed that they were
00:56:35starving as well this is this is literally your task that lord sugar says yeah and this is what you
00:56:39specialize in yeah 25 events last year compared to this one but usually when i do events i work with
00:56:44a
00:56:45good kitchen team yeah carrington um it's not rocket science to cook some potatoes is it really
00:56:53no no i i hold my hand up but what i would say lord sugar is that because they were
00:56:58over an hour
00:56:58of late that's what put the chaos on our team i don't think we can use chaos in the kitchen
00:57:03as an
00:57:03excuse as to why the wedges went out but also because at that time let me speak yeah we weren't
00:57:09rushed we headed straight we were right because when they came in they said they wanted the food
00:57:12now and as well as that i told us the time i i was that hold on the clients were
00:57:17kind the clients
00:57:18kayaked up to the boat um andrea um the thing that worries me is this negative connotation that you
00:57:26have that every time someone says something you always look at yeah but it could be wrong or this
00:57:32could go wrong or that couldn't go wrong and all that what do you guys say about that yeah i
00:57:36don't
00:57:36think that's about being negative i think that's about i think that's about running a business
00:57:41and looking at profit and loss who should get fired then i think that megan should get fired last year
00:57:48she did 25 corporate events and she done this one is absolutely diabolical megan who do you think
00:57:52should be fired i think carrington should be fired for this one just it only because to be fair you
00:57:57have been back in the boardroom quite a number of times for different reasons and andrea who do you
00:58:02think should be fired i think carrington should be fired we weren't rushed in the kitchen we were
00:58:07us you were literally there megan arrived an hour and a half late you know what i i have to
00:58:14consider
00:58:16an overall picture of things right and listening to this tale of woe um i'm losing confidence quite
00:58:26frankly in all three of you people making really really bad mistakes the biggest mistake is that
00:58:37you took on this task megan um on the basis that you are experienced and done corporate events
00:58:46and for that reason i've got to tell you megan you are fired okay i can sit down i'm not
00:58:53finished yet
00:58:56because carrington i'm not satisfied with your explanations you're also fired
00:59:01and you i don't like people who are negative so you're fired also all right so all three of you
00:59:08are fired thank you thank you oh yeah we just as soon as we walked out oh my god the
00:59:18phone is ringing
00:59:21hello hello this is lord sugar i know you're expecting to see who's coming back to the house
00:59:28well no one's coming back no one's coming back guys coming back wow no way
00:59:36chuck me that triple firing that has made it like that's brutal that is absolutely brutal i think he's
00:59:44clearly getting rid of the dead weight now now 11 candidates remain the search for lord sugar's next
00:59:54business partner continues next time whoa the next task is all about gamified fitness
01:00:03ow crossed wires it is a bit of a stab really i would be disappointed in your shoes come on
01:00:09you've got
01:00:09it a dose of reality are you making this up on the spot yes he's making it up on the
01:00:14spot and in the
01:00:15boardroom that was a nasty move game over
Comments