- 2 days ago
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🎮️
GamingTranscript
00:08Previously...
00:09Now, I want you to create a new chocolate Easter egg.
00:13Janna captained the ship...
00:14I like the idea of having a kid's Easter egg.
00:17But his cosmic concept...
00:18Do you want a chocolate taste from outer space?
00:24...failed to crack the market.
00:26I admire your persistence, but I can't get past the look of this egg.
00:30Malika launched a luxury log...
00:32We are the creators behind Choco Luxe.
00:35..and super sales...
00:36We'd love to shake on 80,000 eggs.
00:38..meant the sweet taste of victory.
00:40They secured orders of 89,750.
00:44Wow.
00:45While Janna...
00:46I would like to step away from the process.
00:48What?
00:49..quit the boardroom.
00:50Are you absolutely sure you want to do this?
00:53I am.
00:53Now, 13 candidates remain...
00:56..to fight for the chance to become...
00:58..Lord Sugar's business partner.
01:084am.
01:12Hello.
01:13Good morning.
01:14Lord Sugar would like you to make your way...
01:16..to London Heathrow Airport, Terminal 2.
01:18The cars will be outside in 20 minutes.
01:23..to London Heathrow Airport, Terminal 2.
01:27Ladies, you've got 20 minutes, yeah?
01:29You've got to pack your bags.
01:30I'm getting packed in 20 minutes to go to the airport.
01:33Hopefully we're flying out somewhere...
01:35..and not designing a plane or something.
01:37We could be.
01:38I think we'll probably be, like, in the water, in our bikinis.
01:46You know, famous knee.
01:58What kind of task do you think it'll be, though?
02:00I'm feeling the whole corporate away day, maybe.
02:04You know, a bit of team building.
02:05We might need that ourselves.
02:11Heathrow, Europe's busiest airport.
02:16Connecting the UK to every corner of the globe.
02:25Good morning.
02:27Chisola, Amir, would you come forward...
02:28..and collect your team's tablets, please?
02:35Good morning.
02:37I'm sorry I can't be with you today,
02:39but I've been called away on urgent business.
02:42For your next task, I'm sending you
02:44to one of the world's most exciting business hubs,
02:49Turkey, or Turkey as you may know it.
02:53Turkey is a vibrant place
02:55and the perfect backdrop for a corporate away day,
02:59which is what you will be running.
03:01Now, I'm sending you to two different parts
03:04of the country, Cappadocia and Bodrum.
03:08Oh, my God.
03:09I've set each team up with a corporate client,
03:11but be warned, these people have high standards
03:14and will be expecting a decent day out for their money.
03:19Now, the team that makes the most profit will win,
03:22and on the losing team,
03:23at least one of you will be fired.
03:26Good luck, and I'll see you back in the boardroom
03:29in a few days' time.
03:31Oh, wow.
03:32Wow, Turkey.
03:33I love Turkey.
03:35All clear?
03:36Yeah.
03:37OK, off you go.
03:43Straddling two continents,
03:45Turk here.
03:46A cultural crossroads and backdrop
03:49for both teams' corporate away days.
03:52Beautiful, isn't it?
03:53It almost doesn't feel real.
03:55I swear this was a lock screen on my laptop.
03:57I won't know if it's something.
04:00Bodrum, on the Aegean Sea.
04:02This is exciting.
04:04Turquia!
04:05It's incredible.
04:05Look at the views.
04:06They're stunning.
04:07First task for the team.
04:10Pick a project manager.
04:12Anybody fancy this one?
04:14Yeah, well, I would like to put myself forward.
04:16I have worked in hospitality,
04:18so I feel like I can look after guests well.
04:19I'd also like to put myself forward.
04:21I've planned corporate away days before.
04:24Events is definitely in my DNA.
04:26I agree.
04:26Sounds good.
04:27I'd also love to put myself forward as project manager.
04:30We run corporate events.
04:31I'm also a public speaker and training event.
04:33I was also going to add...
04:34Oh!
04:37Who doesn't want to?
04:38Yeah.
04:39It seems like everyone's interested.
04:41As it's a corporate away day,
04:43it did catch me that you've done
04:44a lot of corporate away days, Chisola.
04:46So I'm really happy to support you as PM on this one, Chisola.
04:49Congratulations.
04:50Amazing.
04:50Thank you, guys.
04:53Everyone wanted to go for PM for this task,
04:55but at the end of the day, I think I am the best person.
04:58This is definitely right up my street.
05:00Hopefully, everyone will get on board.
05:01So for our experience,
05:03we're going to go on the off-road 4x4 Jeep Safari.
05:08We'll then come to the boat
05:09and we'll give them a three-course lunch
05:12and make sure they have an amazing time.
05:16In the rose-tinted valleys of Cappadocia...
05:19I don't have direct experience with corporate events.
05:21However, I've got a real clear vision
05:22of what I want to achieve with this.
05:24Already running the rest...
05:26With us, obviously, they're going to get the hot air balloon,
05:28they're going to get some nice food
05:29and they're going to get a team-building activity.
05:31Kia targets traditional team-building.
05:36The carpet weaving, which is the first option, is €350.
05:40Clay pottery is €500 starting price, so a higher premium.
05:45Carpet weaving, there's not many countries where you can do that.
05:47True.
05:48And clay pottery, you can do that anywhere else in the world.
05:50If we're going for that history to Turkey, yeah, it's perfect.
05:53100% at the end of the day, it's a traditional craft, isn't it?
05:56Okay, cool.
05:58The reason I chose the carpet weaving
06:00is the fact that it is more traditional sort of activity
06:03that only really happens here in Turkey.
06:05And I do believe that we can put on a great experience for our guests.
06:08Yeah, I think it's a bit more hands-on.
06:10It's more team-building anyway, because we'll do it together.
06:14I don't want us to go for, like, really high-end.
06:17So, for the team-building, I want that to be as cheap as possible.
06:21Looking at ways to cut costs...
06:23Turkish dancing, and the starting price is €500.
06:27I think it's quite expensive.
06:28It does.
06:29Gisola's team danced round a DIY approach.
06:33So, I have experience doing team-building activities,
06:36so I'll do loads of, like, ice-breaking activities.
06:38So, I think that can be a good last resort option.
06:41Yeah, definitely.
06:42I don't want us spending too much money on the team-building,
06:45because I do think we've got those skills within the team.
06:47So, I'm more thinking to go down the DIY route,
06:49but let's go to the traditional Turkish dancing,
06:51and then we can make a decision from there.
06:53Yeah, sounds great.
06:54Yeah, sounds great.
06:57If we don't go for the Turkish dancing and we go for the DIY option,
07:00there definitely will be some pressure on me
07:01to deliver a very good team-building activity.
07:04However, I do have experience in doing it,
07:06and I'm confident I can put it off.
07:07To make the Turkish dancing worth our while,
07:09it would probably need to be 50% of the price it's going at,
07:12which is, I think, €500.
07:13So, €250.
07:14€250.
07:17Next, I have got a couple of ideas as to team split.
07:20Decide who will plan their corporate away day.
07:23I'd like myself, Max and Dean on the experience team.
07:26And who will lay on lunch?
07:29For the other team, I'm open to anyone
07:31that would like to put themselves forward as sub-team leader.
07:33I mean, I have a good idea in terms of, like,
07:35what foods are great in Turkey, yeah, so, yeah.
07:38Yeah, I have no reservations on the food side of things,
07:40just given my catering background.
07:42I run a food business.
07:43I think it makes sense for me to be sub-team leader.
07:45Yeah, I agree.
07:46It's what I wrote down, so I'm glad you're in agreement.
07:49Go on, Mia.
07:51So, I'm really surprised that Mia
07:53was very quickly chosen as sub-team leader.
07:55I didn't really get a chance to say anything about that.
07:58Yeah, she has a very strong catering background,
08:00and she's very passionate about food, but then so am I.
08:02And I do know a lot about Turkish cuisine,
08:04probably more than she does.
08:06Food-wise, I need authentic food,
08:08roughly sort of €40 per person.
08:11Obviously, judge it.
08:12I don't want anyone insulting anyone,
08:13but I assume that we should hopefully be aiming for that point.
08:18On the kitchen team,
08:19I'm going to have Anissa,
08:21I'm going to have Emma,
08:22and I'm going to have Johnny.
08:23Catering crew selected...
08:25When it comes to food,
08:27let's start our negotiations around 70% off the price.
08:31Chisola seeks a sous-chef.
08:34In terms of sub-team leader,
08:36does anyone want to put themselves forward?
08:41Johnny, I think throughout the process,
08:43everyone here has either been PM or sub-PM or both.
08:46I'm not sure you've done either,
08:47so it might be a good opportunity
08:49for you to step up then.
08:50I hear that, I hear that.
08:52I don't have any experience in the kitchen,
08:54so I think it would be unwise for people
08:55to rely on me for direction in the kitchen.
08:57So I'm going to go with Anissa for sub-team leader,
08:59if you're happy.
09:00Yeah, I'm quite confident
09:01in delivering like a good fine dining three-course meal.
09:05Perfect, thank you guys.
09:06Remember, this is a profit-making task,
09:08let's make the most amount of profit we can.
09:09And let's smash this, guys.
09:11Let's smash this.
09:12Everyone, hands in.
09:13Team Paris!
09:14Team Paris!
09:15Let's go!
09:16Let's get the win.
09:189am.
09:19This morning, half of each team will focus on food.
09:24In terms of negotiation,
09:25I would like to lead it,
09:26just because I have that restaurant background,
09:29also having a better understanding of, like, the cost.
09:31While the rest will road-test their tours.
09:35Oh!
09:36Great, great, great, great.
09:38As Keir's balloon boys get off the ground...
09:41Oh, gosh.
09:42Well, I want to get down there.
09:43Yeah.
09:44I think it's been open that high.
09:47In the hills outside Bodrum...
09:49How high are we going forward?
09:51Around 400 metres.
09:52400 metres.
09:53Well, we have a lot of olive trees.
09:55Olive oil is one of our major income.
09:58Ah, yeah.
10:00Chisola's team, Forage for Facts.
10:03Can we use that for cooking?
10:04Could we...
10:05Actually, this is very good to make a tea.
10:08You drink this,
10:09it's the best antibiotic you can find in the nature.
10:13Mmm.
10:13OK, please follow me.
10:15On to our next stop.
10:16I've already got two pages of information
10:18and we're just getting started.
10:20Yeah.
10:22We have been taking a lot of notes,
10:24there's been a lot of information,
10:25but it's all about retaining that information
10:28so we can pass that on to our guests tomorrow.
10:30That's the most crucial part of this learning experience.
10:33OK.
10:34Now, we're at the top.
10:37Wow.
10:38Oh, wow.
10:40As the Jeep tour reaches its peak...
10:42This is unreal.
10:44Yeah, this is the spot for some photos, guys.
10:49Merhaba.
10:50Merhaba.
10:51Tasked with landing a deal on dishes
10:53for the team to prep tomorrow...
10:55We're so excited to try your food.
10:57Emma, Anissa and Johnny.
11:00Oh, wow.
11:02Oh, wow.
11:02That is fantastic.
11:03That's really good.
11:05That's really nice.
11:06I'm so glad to hear it.
11:07Yeah.
11:08And this is Seba's Palette.
11:10Very delicious.
11:11It's really good.
11:11Yes, absolutely divine.
11:12How do you say delicious in Turkish?
11:14Lezzetli.
11:15Lezzetli?
11:16Yes.
11:16Everything's been very...
11:18Lezzetli?
11:19Lezzetli.
11:19Very, very good.
11:20How much is it per person?
11:2270 euros per potion.
11:23Honestly, it's such a great meal.
11:25Could we potentially do around 45 euros?
11:27And I'll shake your hand now.
11:28Are you gonna do this menu very lezzetli?
11:32Lezzetli.
11:33We promise you, I have my own restaurant.
11:36We'll make you proud.
11:38Yes.
11:38Thank you so much.
11:41Appreciate it.
11:44I think my restaurant experience was definitely invaluable in the negotiation.
11:48We got just over 40% off.
11:50And the reason why she went lower is because we did promise her a good service and a good
11:54showing of her food.
11:55Your negotiation is very well.
12:00500 miles away in Cappadocia.
12:03Mmm, that's delicious.
12:04Seeking to secure a traditional Turkish feast.
12:08The next course, the next course, Revitia Metahini.
12:11Looks beautiful again.
12:12Mia, Malika, Amber Rose, and Jordan.
12:16It is the most important vegan course of Cappadocia.
12:21Wow.
12:21I've never had anything like that before.
12:23It's beautiful.
12:24I'm not keen on that.
12:25Like, I can really taste cumin.
12:27I think that that's quite an acquired taste, if I'm honest.
12:30If it's an acquired taste for us, maybe it might be for our guests.
12:33OK.
12:34Uh, the next course is Sud Kebabu, Milk Kebab.
12:41I feel like it's quite meaty, like quite fatty.
12:44Again, that's an acquired taste, isn't it?
12:46I'm not keen on that.
12:48I'll be honest, this middle one is the one we are honing in on.
12:53What can you do on this middle one for us?
12:55For you, the best I can do, from 70, we'll go down to 63.
13:00Would you say there's any scope for a conversation to roughly meet us at around the 30 to 40 euros
13:05per headmark?
13:05No, it's impossible to meet on that.
13:07At last, I like straight numbers, 60 euros.
13:10Are you happy with it?
13:11Yeah, yeah, 60 euros per person.
13:14Yes, thank you.
13:15Lunch lockdown.
13:16Bye.
13:16At 150 euros more than the other team.
13:20Yeah.
13:22I do feel a little bit frustrated with the negotiation.
13:25These are very proud people.
13:27To say to the chef who created the menu, I don't like that, I did find it incredibly disrespectful.
13:34Right, guys, should we figure out if we want drinks, what drinks we want?
13:37It'd be great to have wine in there.
13:39I know it is going to be a bit pricey, but I think it could really add to the experience.
13:43OK, cool. Wine and unlimited water.
13:46Yeah.
13:46Sounds good with us.
13:47Yeah, happy with that.
13:50Also booking beverages.
13:52This is a profit task.
13:54We want to keep our costs as low as possible.
13:57Emma, Johnny and Anissa.
14:00See, in terms of what I'm thinking, from the cost perspective, I'm happy to just go with unlimited water.
14:06I think people do relax after a drink, so I'm thinking, because we've got 10 guests, if we get two
14:11bottles of wine, that, with the unlimited water, I think would be a good option.
14:15Right, so let's say you get the wine, you have the small glass, and then you're like, OK, can I
14:20get more? No, no option at all.
14:22So I think the safest option for us would be to go for the unlimited water, plus the unlimited selected
14:26soft drinks, so total would be 20 Europe ahead and 200 euros.
14:30Yeah.
14:34Lunchtime. Next on the menu for both teams.
14:38Hello.
14:39Hi.
14:40Hello.
14:40Nice to see you.
14:41Lovely to meet you, yes.
14:42Chew over details with corporate clients.
14:46What we offer is an all-inclusive price.
14:49Furnishing homeware brand Carragher with a package deal.
14:53Included is the hot air balloon experience, a team-building activity, and also the three-course meal.
15:01Project manager, Kier.
15:03The idea that we have in terms of price would be 4,000 euros as a flat fee.
15:08That would be based on you having 10 people coming onto this.
15:11I'll be super honest. This price is very, very high.
15:15I can offer you maximum 300 per person, and I want the whole package.
15:20And obviously we want to make it work for you, but at the same time...
15:23In Turkey, you can always make a good bargain and decrease the price. We all know this.
15:29So, yeah, I think from our perspective, the very best I can do is 355.
15:34Okay, so deal.
15:35See you tomorrow.
15:36Look forward to seeing you later.
15:37See you later tomorrow.
15:38Thank you very much.
15:40I'm quite happy with that.
15:43The team has just come out of securing a deal with a corporate client.
15:46They think they've got a great deal, but I think the corporate client is the winner in this one.
15:50They've really pushed them right down on the price.
15:52There was so much included.
15:54I think they've got done.
15:56I'm really happy with that.
15:57I'm happy with the pricing points.
15:58We just need to make sure they have a load of fun.
16:01It's not a fact-finding tour.
16:02No.
16:03It's a fun experience.
16:04We just need to bring the fun tomorrow.
16:05Exactly.
16:08The first part, which is the adventure, we would usually charge 200 euros per person.
16:13On the other team...
16:15And then the second part, we have a free course meal where we would usually charge 120 euros per person.
16:21Breaking things down for telecoms titan Vodafone.
16:24And then the third part is the team building activity, we would usually charge around 150 euros per person.
16:32Frederick.
16:34We would be happy to offer you the full corporate away day for around 450 euros per person.
16:41Typically a little higher than we would probably go for.
16:44Okay.
16:44But we are ultimately here to celebrate.
16:47It is 40 years of Vodafone.
16:48Yeah, I think, so food and beverage is really important for us.
16:52We put a lot of emphasis on quality.
16:54We actually have a professional as part of our team.
16:57She has a fine dining restaurant.
16:59Okay.
17:00Lovely.
17:01If we were to agree with 400, I'd expect something absolutely exceptional.
17:05Mm-hmm.
17:06Real luxury.
17:08Okay.
17:08400 euros per person.
17:09I think that's fair on both parties.
17:12We're more than happy to do that.
17:13Lovely.
17:13Deal done.
17:15Earning 450 euros more than the other team.
17:18The good news for this team is they've agreed a really high price, but with that comes high expectation.
17:25Can they deliver everything this client wants?
17:27I'm not so sure.
17:28I'm sure you'll have a great time and that everyone's going to have a day to remember for sure.
17:33Very good.
17:34We're hoping so.
17:37Mid-afternoon.
17:39And pull down.
17:40You're doing very easy.
17:41How about, like, we hire you here to stay in here with a carpet with us?
17:46Deal.
17:48While Jordan weaves a deal on traditional team building.
17:52I'm an artist myself.
17:53We want the world to see what we can create and get excited about it.
17:57Will you meet us at 200?
17:58Please.
17:59Okay.
18:00It is all 200.
18:02Thank you very much.
18:03Back in Bodrum.
18:07Just like I said, 250 euros max.
18:10So, if you can get down to that, we'll consider it.
18:13Weighing up whether to pay for pros.
18:16Wow.
18:18Anissa, Emma and Johnny.
18:22Wow.
18:24That's amazing.
18:25Thank you so much.
18:28So, what kind of price could you do for us?
18:31They want 500.
18:34We were kind of thinking round about the 200 euros.
18:37So, we're wondering if you could just come down any further.
18:41350 maybe.
18:41Um, if we were to, um, kind of, um, I think, I'm thinking, could we maybe, we could maybe go
18:50up to 230.
18:51Do you think that would be okay?
18:53No, I cannot.
18:54300 is the lowest price I can give you.
18:57Okay.
18:57Um, so, I think, sorry, if we put it tomorrow, I don't think we can afford it.
19:01Mm-hmm.
19:01I'm so sorry.
19:02It's okay.
19:04Team building costs slashed.
19:06Oh, it's awkward.
19:08Dancers stood down.
19:12In Cappadocia.
19:13What was the story there in terms of the carpets?
19:16For project manager Keir.
19:18Managed to get him down to 200.
19:20So, knocked 150 euro off.
19:22A chance to check in.
19:25How's the food come along?
19:27We spent slightly more on the food than we anticipated.
19:30So, they went down to the 70.
19:32Okay.
19:33Um, we got it down to 60.
19:35Okay.
19:36Did that include any drinks?
19:38Yeah, so...
19:39We are going to welcome them with a free glass of wine.
19:42So, it was 60 euros per bottle for the wine.
19:45How does that sound?
19:46Yeah, no, that sounds good.
19:47Well done, guys.
19:48Thanks.
19:48Bye.
19:50Bye.
19:50The food was quite dear.
19:5260 euros per person.
19:53I thought that.
19:57So, we've decided to go with DIY,
20:00and it obviously saves that 300 euros.
20:02That's a really great shout.
20:03I'm really glad you guys did that.
20:05Touching base with her team.
20:07Frederick's going to deliver a great team building experience.
20:09And I really do want Frederick and Johnny to switch for tomorrow,
20:13if that's okay.
20:14Project manager Chisola.
20:17How did you guys get on with the corporate client?
20:19We managed to negotiate to 400 euros per person.
20:23Perfect!
20:24Great!
20:25Food and drink is very important to them.
20:28For drinks, we got the unlimited water.
20:31And the unlimited soft drinks.
20:35So...
20:35Did he promise them alcohol?
20:37We didn't promise them alcohol, but food and drink is important to them.
20:42They're expecting good things.
20:44Thanks, guys.
20:46Take care.
20:47Bye.
20:48Bye-bye.
20:48My worry is about the wine, they said, and the meal.
20:51We never discuss that in the morning.
20:54I hope that they're not expecting it.
20:596pm.
21:00Tours prepped.
21:01So, is everyone clear with what they're doing tomorrow?
21:04Yes.
21:05Food finalised.
21:07So, let's do it.
21:08Let's do it, guys.
21:09Let's go.
21:11Tomorrow, showtime.
21:187am.
21:19Today, both teams will run Turkish away days.
21:22Who's excited?
21:23Who can't wait to get in the basket?
21:26Yeah, let's go.
21:27Let's get on fire.
21:28While Kia's crew gas up their guests.
21:31Just put a foot in, another foot in here, and then hold on to here, and jump over.
21:36And then you're in.
21:37In Bodrum.
21:39One of the first things I want to do is just introduce ourselves.
21:41So, my name is Chisola.
21:43I'm Johnny.
21:44And I'm Liam.
21:45Liam lays down the law.
21:49Right, guys.
21:49So, I'm just going to set the tone for the day.
21:51So, we're going to call this a no-phone zone.
21:55I know that you guys are Vodafone, and it's all about connecting people, and you're all used
21:59to having your phones.
22:00However, this experience is all about connecting with nature and connecting with one another.
22:04So, if I could get you all to turn off your mobiles, put it in your pocket, and just connect
22:09with each other on a deeper level.
22:12Liam said, can you please turn your phones off?
22:15Which I thought was very awkward.
22:17I hope that doesn't set the tone for the day, because this is a serious corporate client,
22:22not a group of primary school children.
22:24As we start to go up into the mountains, we're going to get everyone just in a little
22:28cheer, and we're going to say,
22:29Bawdrum, Bawdrum, Bawdrum.
22:32That sounds something to the foreach.
22:36Bawdrum, Bawdrum, Bawdrum.
22:39Woo!
22:41For the rest of the team...
22:43OK, guys, so let's divide and conquer.
22:46Prepping lunch aboard a luxury yacht.
22:48So, what I want is a clean, efficient kitchen.
22:52Anissa gets things ship-shaped.
22:55I'm very confident in the kitchen.
22:57If you guys can call me chef here.
22:59So, if I ask you a question, say, yes, chef.
23:02So, Frederic, if you do the starter, I'll do the main, and then if you take on the dessert,
23:06Emma.
23:06So, once you're done with your prep section, please clean it up afterwards.
23:09Is everyone clear on what they're doing?
23:12Happy, happy and clear.
23:13Let's get to cooking.
23:14Yes, sir.
23:15Yes, chef.
23:16Thank you, let's go.
23:19Cappadocia.
23:20And this is massive.
23:21Yeah, you don't, that's, that's comical, you don't need to use that.
23:24Just borrow Jordan's and then I'll give it back when he's finished.
23:26While catering pro Mia wrangles her rookies.
23:29One piece of lemon juice, would that just be a whole lemon?
23:32One lemon.
23:33Whole lemon.
23:33Yeah, exactly that.
23:35Getting their tour off to a flying start.
23:38Here we go.
23:39In the air.
23:40We are in the air.
23:43Kia's balloon crew.
23:45So, you're going to guess how many hot air balloons are in the air at the moment.
23:49Basket versus basket.
23:50So, we're going to have actually celebration drinks when we land.
23:53The winner will get an extra drink.
23:56Now he guesses.
23:57Guys, what's your guesses?
23:58Are you going to show me?
24:01Type it in.
24:06Oh, the winner is this tea.
24:11Oh.
24:12150.
24:13Wow.
24:14150 took off this morning.
24:15Well done, guys.
24:17Guys, can I take a photo?
24:21I like it.
24:22I like it.
24:23It's all about having a good time.
24:27This is actually one of the most antibiotic plants that you can find out in nature, and
24:32we're actually going to make a herbal tea.
24:35Trying to keep their jeep tour on track.
24:37Oh.
24:39Not for you.
24:40Um, no.
24:42Chisola's team.
24:45On the side of the road, you'll start to see some wild olive plants.
24:49One of the things that Turkey is known for is olive oil, olives, um...
24:55Which do you prefer, green or black olives?
24:59Oh, I like all olives.
25:00You like all olives?
25:01Nice, yeah.
25:03I like the green ones, you know.
25:13So many pine trees, I don't know if you can see, I'm bitten.
25:23On the other team...
25:24I've done the dishwasher, I've tidied up.
25:27Shall I go and lay the table?
25:28Yeah.
25:29Yeah?
25:29All right, I'll go and do that.
25:30While Mia manages their traditional menu.
25:34Smash it down, and then just chop it up.
25:36Yeah.
25:37Tackling table laying.
25:39Oh, I've just realised what I've done wrong.
25:41My goodness me.
25:43Malika.
25:46Um, Mia?
25:48Yeah?
25:49I've laid out part of the table, but I'm completely on my own out there.
25:52I don't know if I'm doing it correctly.
25:54I feel like maybe I might need an extra pair of hands, but...
25:57Is there a lot to put on the table?
25:59Not really, it's just more about laying it out,
26:01it's just more about, like, putting the glasses there, but...
26:03Yeah.
26:03You know, I don't want to get it wrong.
26:04So, I don't think it takes a lot of initiative to lay a table.
26:07I don't think it's a two-person job.
26:08Food is a priority.
26:09Okay.
26:09So, get cracking on the table, and then we'll revere again when we get back.
26:12All right, sounds good.
26:13All right, thank you.
26:15I think Mia thinks that I know what I'm doing,
26:17so she's just letting me be independent and just run with it,
26:19but actually, this is not my job.
26:22I'm going above and beyond in this, uh...
26:25in this task.
26:26I feel like a waiter right now.
26:28I'm not a waiter.
26:29I'm a lady in the kitchen and the dishwasher.
26:33Miss Dishwasher.
26:35Back in Bodrum...
26:37Everyone, remember, clean surfaces.
26:39So, let's, uh, clear up a bit, because it's a bit messy now.
26:42...while Anissa runs a tight ship...
26:44All good, Frederick?
26:46All good, Chef.
26:47Oui, Chef.
26:49...midway up the mountain...
26:51So, we're going to ask everyone to come out of the vehicles.
26:54Firing off facts, Johnny.
26:58Okay, so, ladies and gentlemen, welcome to Snake Rock.
27:02It's Snake Rock for a reason.
27:04There are a few snakes.
27:05What do the snakes eat?
27:07Scorpions.
27:09So, another little fact.
27:11Who knew, before Bodrum, what Bodrum was called?
27:14Does anyone know?
27:16No.
27:17To actually change name from Helikana to Bodrum.
27:21So, that is my last fact of this tour.
27:24So, eyes on the floor.
27:25Watch out for the snakes.
27:26Get everyone back in the jeep so we can head to our final stop.
27:30Guys, can I ask you...
27:31So, I don't think we're going to probably want to be up here for another hour or so.
27:36Okay.
27:37I think they just need to get down now.
27:39Yeah, fair enough.
27:40Good job.
27:40That's fine.
27:42It's a bit of a shame that the clients want to end the tour early.
27:45This is a little bit frustrating, a little bit disappointing,
27:46but hopefully we can pick it up when it comes to the food and the team building.
27:50The exceptional really isn't happening for us, unfortunately, at the moment.
27:54So, yeah, we are going to head down.
27:56We've definitely taken on board your feedback
27:58and we're going to head for some food and some drinks.
28:02In Cappadocia...
28:03Well done, Birkan.
28:04Good job.
28:06Ending their tour on a high.
28:09Everybody enjoy themselves up there?
28:10Yeah!
28:12Kia's team.
28:13Everyone get out carefully and we'll go inside the balloon.
28:16One, two, three, Cappadocia!
28:19Cappadocia!
28:20Right, guys.
28:20Oh, no, great, great.
28:22Come on, guys.
28:22Hold it up, guys.
28:24Hold it up.
28:27Hey!
28:31Feeling good.
28:32I think they had a really good time.
28:34They were all laughing, lots of smiles.
28:35Dean's managed to take some really good photos of them.
28:37Really happy so far with the progress.
28:39Well done, guys.
28:40Oh, that was so exciting!
28:43Well done, guys.
28:44Cheers!
28:46Cheers!
28:49Lunchtime.
28:50This is our boat here, guys.
28:52This is the gulets.
28:53Having put the brakes on their tour...
28:56Welcome aboard.
28:58...for Chisola's team...
29:00I'm looking forward to a nice drink of wine.
29:02We've been waiting for this.
29:04Ooh!
29:07...hopes now pinned on high-end hospitality.
29:11Hi, guys.
29:12Oh, what?
29:13We're back.
29:14We're back.
29:15How's it been on the tour?
29:17Talk to us.
29:17I'm not going to lie, it's not been amazing.
29:20Oh, what?
29:20Yeah, and they did ask us to cut the tour a little bit short.
29:24They are looking for wine.
29:25They literally have just come on wanting some wine.
29:28Like, I know they said they want the wine.
29:29We have water.
29:30We do.
29:31Let's start it off with that.
29:32If you can, put two glasses.
29:33One for water, one for juice.
29:34Yeah, for the glass in the kitchen.
29:36Sorry to interrupt you, but are you sure you don't want to supply your guests with wine?
29:39I think they've been quite insistent they want it.
29:43Yeah.
29:43So, I'm going to make an executive decision.
29:45Yeah.
29:46And I think we should get a few bottles of wine.
29:47But I'm really hoping that we can give them a really nice fine dining experience.
29:51And we are going to make sure that they have a great experience on this boat.
29:56When the clients were getting on the boat, they said they couldn't wait to have a glass of wine.
30:00But this team hadn't ordered any.
30:02And this client's paid €400 per head.
30:05I know it's a profit task.
30:07But you've got to invest a bit into your clients.
30:10Because an unhappy client means refunds.
30:12We have some welcome drinks for a year.
30:14And we've got some white wine to start off.
30:17Can I offer you a glass of white wine?
30:19White wine for you, sir.
30:20White wine.
30:23On the other team.
30:25Could you hold a guest just here in the meantime?
30:28Because we haven't finished laying that table.
30:30We can do it whilst they're sat, I think.
30:31You can.
30:32Balloon tour behind them.
30:34We've set up this lovely table for you.
30:36So, feel free to take a seat wherever you want.
30:39For Kia's guests, back down to earth.
30:42Food will be out shortly, guys.
30:44In the meantime, can I get any of you a glass of wine?
30:46Yeah?
30:47What temperature's the wine at?
30:49It's quite...
30:50It's been...
30:50It's warm, so...
30:51Why's it been out?
30:53We've just put them out, so...
30:55I'll get the bucket of ice.
30:57Please?
30:58Yeah, we'll get the bucket of ice.
31:00That's not good.
31:02Are we getting drinks out, guys?
31:04Yeah, so I'm waiting for a bucket of ice,
31:06because this is actually quite warm,
31:07so I'm going to wait for the ice, put it on chill.
31:11I'm fuming at the fact that we turned up
31:12and there's no wine on ice.
31:14I think that's terrible.
31:16It's just, yeah, it's just not how it should have been.
31:18The table weren't set.
31:19We've come up and it's just a mess.
31:20So, has everyone got a water for now?
31:22We're just cooling down the wine for you.
31:25We didn't want it to serve it a little bit warm,
31:26so we'll cool that down and we'll get you some wine as well.
31:30Back on the boat.
31:32The octopus starter for you here.
31:35With service in full swing.
31:38There's empty glasses on the table.
31:39I think the guests want more wine.
31:41Start pouring and then I'll have a chat with Joe
31:43just about how this is the last bottle of wine.
31:46Chisola calls time on Top Ups.
31:50Joe, do you think I could borrow you for just a second?
31:52You sure can.
31:54Do we have some more drinks, please?
31:55Yeah, perfect.
31:56We're just filling up with more wine.
31:58Just a quick check-in to see how you're doing.
32:00We're loving the boat and the atmosphere.
32:02If there's probably anything that we could focus on,
32:04it's to keep their glasses topped up.
32:09We are actually out of wine,
32:11so this is the last bottle of wine.
32:15These guys are, you know, adults in the corporate world.
32:18They're used to having some wines as they go through their meal.
32:21Obviously, I know they've just topped up the glasses now.
32:23Yeah, which is great.
32:24So that's great. We'll get the mains out to you.
32:26But running out of wine before the main is served is not ideal.
32:34So guys, how's the wine?
32:36It's good, but it's not cold enough.
32:40In Cappadocia...
32:41Make sure that every soup portion gets one of these.
32:43The aim is they have to put this in before they eat it.
32:45Oh, it's all dripping.
32:46Pushing for slick service...
32:49The green stand is dripping.
32:50Oh, sorry.
32:51The oil just dripping.
32:53OK, sorry. Two sakes.
32:54Here's team.
32:56Here you go.
32:57Right, so what we've got here is a traditional Cappadocian soup.
33:02Thanks very much.
33:03Thanks, can I ask?
33:03Yes.
33:04Can I ask?
33:05Nef can be oiled, let's take it on.
33:08OK.
33:08Yes, I'm so sorry about that.
33:09We'll sort you up, sir.
33:10I'll get right on that.
33:11These are not suitable, these dishes.
33:14OK.
33:14Because...
33:15You can see...
33:17Oh, the actual shape of the plate.
33:19Yeah, I do agree with that.
33:21Well, thanks for that feedback.
33:22I'm really, really sorry to hear that.
33:24We'll convey that to our colleagues and I'll bring some tissues up just to clear up that
33:28mess for you.
33:29Is that all right?
33:31The team have brought the corporate client back for their once in a lifetime experience
33:35and it's definitely that, but for all the wrong reasons.
33:37They've even ended up spilling food over the managing director's trousers.
33:41I think they're going to get a dry Keeling bill, let alone some refunds.
33:45Again, I'm so sorry, sir, for that.
33:50OK, service! Service!
33:52In Bodrum.
33:54Just maybe some feedback.
33:57Yeah.
33:57The olives have stones in them.
34:00Munching on their manes.
34:02So if anyone bites into them, not knowing, there goes a tooth.
34:06Chisola's corporate clients.
34:09How did he find the fish?
34:12The conversation yesterday was very much that this was going to be an exceptional fine
34:16dining experience.
34:18If you were selling it to us as a beautiful local meal, I think you would have absolutely
34:22hit the nail on the head.
34:23So I think, be careful where it's pitched at because that sets a different expectation.
34:27So you come in thinking you're getting something a little bit different.
34:31Brilliant.
34:31That was 30's place for you.
34:32Thanks for that feedback.
34:36The main thing is, they keep saying they were sold a fine dining experience.
34:41I'm a bit confused by the whole fine dining element.
34:43So I'm not really sure what more we could do on our side.
34:45Yeah.
34:46We said that you have a fine dining restaurant, but we never said that the food was going to be
34:51fine dining.
34:51It's like they made the assumption.
34:56On the other team...
34:57I really like the mix between salty and sweet.
35:01Yeah.
35:02For Mia's meal...
35:03Very well cooked.
35:04Yeah.
35:05Rave reviews.
35:07Hi.
35:08Hello.
35:09I've been your head chef tonight.
35:11We're just discussing and the food is amazing.
35:13Like, you're in Turkey and cooking Turkish food better than us?
35:18I'm sure there's still a lot for me to learn, but I'm really glad you've enjoyed it.
35:21She's great as Mia.
35:22Yeah.
35:22I'm super impressed.
35:23We actually have some lamb left over.
35:25If anyone would like some more.
35:27Yeah.
35:30Oh.
35:325pm.
35:33Food wrapped up.
35:35We're finished up well.
35:37Mmm.
35:37Last on the menu.
35:39Hey, guys.
35:40How are you doing?
35:42Team building sessions to top off their day.
35:45First one to do five knots is the winner.
35:48Go.
35:49Go.
35:49While Mia swaps cooking for carpets...
35:52Don't muck it up.
35:54Oh, you're a bit of a pro.
35:59Fronting his team's free alternative.
36:01So, good afternoon.
36:02It's lovely to see you guys.
36:04I am an international public speaking coach and I will be facilitating.
36:07Frederick.
36:10So, first thing I want to do is going to be an eye contact training exercise.
36:16And the beauty of this exercise is shows you that you can connect to someone without even
36:20speaking.
36:20The giggles might come.
36:21Try your best not to laugh, please.
36:23Alright?
36:24So, your time starts now.
36:30Keep going, guys.
36:31You're doing well.
36:36And that's time!
36:38Okay!
36:40I'd like to get some feedback.
36:41How do you find the exercise?
36:42Pretty simple or a little bit challenging?
36:44Interesting.
36:44Interesting.
36:497pm.
36:50We'd be looking for €150 and that would be for all of the photos.
36:54Yeah.
36:55Deal.
36:55Deal.
36:55Deal.
36:55Deal.
36:56A way day is done.
36:58If you have any cash tips, we really appreciate it.
37:00Oh, I don't have any cash.
37:02No, I'm sorry.
37:04I don't think we've done a bad job.
37:06The question is, have we done enough to win this task?
37:09I'm hoping so.
37:09We've got some good profit margins.
37:11If we don't get any refunds, hopefully we've done enough to keep them happy.
37:15Aw, that's so kind.
37:16Thank you so much.
37:17Thank you so much.
37:18Thank you guys.
37:20See you later.
37:21Bye.
37:23See you later.
37:23I'm feeling confident.
37:25I think the corporate client did have a really good experience.
37:28However, there was a lot of things that went wrong.
37:30I do hope that we still managed to bring it back up and have had an overall good experience.
37:35Tonight, refunds recorded.
37:38Profits processed.
37:40Tomorrow's trip to the boardroom.
37:51You can go through to the boardroom now.
38:10You can go through to the boardroom now.
38:11Well, I sent you to Turkey.
38:14One team went to Bodrum and the other team went to Cappadocia.
38:19Now, you, Keir, made yourself the project manager.
38:24Is that right?
38:24Yeah, that is right.
38:25And your corporate was a company that is in the homeware industry.
38:30It's quite a large company in Turkey.
38:33Tell me about it.
38:34What happened?
38:34Yeah, so we went in, started at €4,000.
38:37They originally wanted €3,000, so €300 a person.
38:40And I managed to bring it back to €355 a person.
38:44So €3,550 total.
38:47Right.
38:48So that's where your top line was, yeah?
38:51Then we got the kitchen.
38:53Yeah, so Keir set an initial pricing range of €40 per head.
38:57We wanted to keep a line with that as much as possible.
38:59The bloke started off at €70, didn't he?
39:02Yes.
39:02He wasn't really willing to come below €63 and eventually I got him down to €60 in terms of the
39:07quality of food.
39:09Sorry.
39:10Sorry, sorry, sorry, sorry.
39:11Let me turn this off.
39:14This is the Turkish Prime Minister complaining about this rabble that I sent to Turkey.
39:27Now, tell me about the ballooning.
39:29Ballooning was real.
39:30Didn't you have some kind of little quiz, Dean, you came up with?
39:34Like an I-spire thing.
39:36I-spire something beginning with B.
39:39They weren't quite I-spire.
39:41Yeah.
39:42But yeah, I was trying to keep it fun.
39:44I told them to see if they could guess how many balloons were in the sky.
39:47The punters enjoyed it, did they?
39:49From our side, we believe that they did really enjoy it.
39:52And you go back to the hotel where you start laying on the food service.
39:57Yes.
39:58And this is where I hear that the tables weren't laid.
40:00No.
40:00No serviettes.
40:02I think there was a little bit of disappointment from our own when we did turn up to the restaurant.
40:06Our expectation was that the table would be dressed and the wine would be, you know, cooled and it wasn't.
40:11So I did bring up an ice bucket in the end.
40:12As soon as it was up and they arrived, I went downstairs, rushed downstairs.
40:15A bit too late though.
40:16The wine was...
40:16Yeah.
40:17The wine was warmer than the soup.
40:19I can understand.
40:20My main focus was the food.
40:23I felt that Malika was perfectly competent to lay a table and manage ten seating arrangements.
40:28It was only myself up there in the first place.
40:30There was no one there with me.
40:31It doesn't need two people to lay a table.
40:33At least I didn't drop anything.
40:34Thrills and spills, I think, over one of your client's trousers.
40:40Is that right?
40:41Yeah.
40:42I don't know who spilled it, but I'm not entirely sure, to be honest.
40:46We were kind of rushing to bring the starters up.
40:49So just on that, what I will say is the guests actually applauded when I came up and introduced myself
40:54and they said that we cooked Turkish food better than most Turkish people.
40:57They were extremely complimentary.
40:59Well, it sounds like you're bigging yourself up more inflated than the balloons at the moment.
41:05So I think I've got the picture.
41:08Okay, let's move on to parallel now, shall we?
41:11Now, Cizola.
41:13Yes, let's go.
41:14I understand that you became the project manager.
41:18Yeah, that's correct.
41:18Now your client was a very famous mobile phone operator.
41:23Yes.
41:24Who was celebrating their 40th anniversary of the first phone call that was made by the company.
41:30I think that first call was to me.
41:32Yes.
41:33They did mention that.
41:35Pay your bill.
41:35Yeah.
41:37Now, who negotiated with the client?
41:42So that was myself and I ended up getting 400 euros per person.
41:47So you got 4,000?
41:48That's right, Lord Sugar.
41:49So 4,000 for a mobile phone operator is 4G, right?
41:55Precisely.
41:56I think it's probably important that you tell Lord Sugar Frederick how you did the negotiation.
42:00Yes.
42:01So, going into the negotiation, I thought it would put me in a strong position if I broke
42:05down what it would cost for each activity individually.
42:08I basically put a price to each one.
42:10Hmm.
42:10Risky, no?
42:11Yes, but I think it did pay off.
42:12No, risky because this one element of it didn't turn out too well.
42:16You're already leading with your chin telling them how much to fine you or to ask for a refund.
42:22I mean, when I used to sell my equipment to TV stores, I didn't tell them, well, the knobs cost
42:29this
42:30and the screen cost that, you know.
42:33Anyway, you went on to the food.
42:36I want to know who was doing the food.
42:37Yep.
42:38So, in terms of negotiation, the chef said 70 euros and then I got it down to 45 euros per
42:43head.
42:44Good.
42:44Yeah.
42:45Well, now, I understand that you didn't want to have any alcohol.
42:50I mean, how can you even think of a corporate hospitality event with no alcohol?
42:57I think what it got into was there was a bit of a tussle about only water at one point
43:00and I think there was a big push to keep the cost down.
43:03Water?
43:04I mean, they're guests.
43:05They're not prisoners.
43:06No, I know.
43:07I think they felt like it.
43:09We were talking about cost and obviously it's a profit-making task.
43:12Then there was a discussion about having just two bottles of wine.
43:15But if you had that, I knew the customers would want more.
43:17Sounds like turkey without the trimmings.
43:20Yeah.
43:21So, we go on these four-by-four rides, yeah?
43:24Yeah.
43:25The places you was at was spelt bodrum.
43:28Yeah.
43:29Not boredom.
43:30Yeah, so we knew that we had started off on a bad foot and we wanted to make sure that
43:35obviously the food now would hopefully blow them away.
43:37Yeah, so in terms of food, I was the head chef and I think they enjoyed it all.
43:41They were happy with the food but I think they were sold a fine dining experience and although the food
43:45was lovely, it just wasn't fine dining.
43:47Hmm.
43:47Then you introduced Frederick as the team building manager.
43:52Yeah.
43:52Is that right?
43:52And one of your ideas was a staring challenge.
43:57Was that right?
43:58Yeah.
43:59How does that work?
44:00The idea is to help them.
44:02I'm staring at you now.
44:04I'm enjoying it, I'm enjoying it.
44:05Yeah, yeah, yeah.
44:06The idea from the morning meeting.
44:08I mean, if your corporate client was Specsavers, I can understand it.
44:12So that team building activity was all about helping them build connection.
44:15And of course eye contact is the gateway for connection.
44:17So we did an eye contact exercise.
44:18I found it slightly awkward.
44:20Would you say you got a terrible reception?
44:22Yeah.
44:22I wouldn't think so.
44:24I wouldn't think so.
44:25Hmm.
44:26Yeah.
44:26Okay.
44:27Well, let's find out how we did.
44:32So, Tim, I know that your client spent, or agreed to spend, 3,550 euros.
44:41Is that right?
44:42But what did Ascendancy spend themselves?
44:46They spent 2,120 euros, and they also upsold some photographs, which gave them a total profit
44:52of 1,580 euros.
44:55Okay.
44:57Any refunds?
44:58Well, the food service did not run completely smooth, but the corporate client really enjoyed
45:06themselves, so there was no refunds.
45:08Okay.
45:09Right.
45:10Karen, your client spent 4,000 euros on the day, and what did the team spend?
45:18Well, they spent a little less, 1,950 euros, and they got the tip, so that gave them a profit
45:26of 2,070 euros.
45:30Right.
45:30Any refunds?
45:31Well, the client did give me a lot of feedback, and unfortunately, not a lot of it was positive.
45:38They really didn't feel like they had the luxury service that you had promised them they
45:44would have.
45:45And as a result, they won a 40% refund, and that gives you a final profit of 470 euros.
45:53Oh.
45:54Oh.
45:54Well done.
45:55You got done on your refunds.
45:57Yes.
45:58Well done, Team Ascendancy.
46:01Well done, Team Ascendancy.
46:03For this week's treat, I'm sending you to a traditional Turkish Haman spa.
46:10Love that.
46:11Enjoy it.
46:12I'll see you on the next house.
46:14OK?
46:15Thank you very much.
46:16Thank you very much.
46:16Thank you very much.
46:17Thank you, Tim.
46:26Well, he may have over-promised and under-delivered, as far as I can see.
46:32Off you go.
46:33I'll see you later on.
46:38Oh.
46:42You're seeing red.
46:43Yes.
46:44It's almost hot as here, as it is in the boardroom since I'm...
46:47It feels absolutely incredible to have won the first task as a PM.
46:51So, feeling really confident.
46:52I'm ready for anything that Lord Shrida puts our way.
46:55Ah!
46:57Sorry, I really take less.
46:59This is now my third task, where I've either been sub-team leader or PM, and we've won.
47:04I don't think it's a coincidence.
47:05Let's go.
47:06Let's go Team Ascending C. Let's win.
47:12So from what the client said, they said that the tour felt a bit like a school trip.
47:16Johnny, you're a teacher, so I didn't know if that came into play.
47:19That narrative might be convenient, but I tried to make it as lively as possible.
47:23Johnny shied away from being the sub-team leader.
47:25At the end of the day, this is a team task and he's not even held a briefcase yet.
47:29Let's talk a little bit around the alcohol.
47:31So from our side, we didn't realise that alcohol was so important
47:34and we were trying our best to keep the cost low.
47:37I didn't expect to have to break down the fact that we needed to order alcohol for a corporate client.
47:42I think that blame has to lie with Anissa.
47:45One thing I would say is I kept having to kind of deal with these complaints
47:49that it wasn't fine dining.
47:51Chisola emphasised keep costs low, but in hindsight, she was selling exceptional fine dining.
47:56It was completely wrong and Chisola was at fault for that.
48:09Could you send the candidates in please?
48:25Now, the client's negotiations.
48:29Frederick, you broke down the prices.
48:31The client put the team building as a 50% discount.
48:36So I suppose, Frederick, what I'm saying to you is that, did you shoot yourself in the foot by telling
48:43them what the costs were?
48:45I have to hold myself accountable. It was my idea.
48:49What I will say is that, you know, throughout this whole process, I always try to lead, to take responsibility
48:55and everyone here, apart from Johnny, has actually been PM or sub-PM.
48:59Lord Sugar, I put myself forward for project manager in this task.
49:03I didn't want to be sub-team leader because I don't believe I have the kitchen skills for a team
49:07to rely on me for processes in the kitchen.
49:09Look, they weren't asking you to be the chef. I think what you're good at is excuses.
49:15Had you been project manager then, what would you have done different?
49:18I would have had alcohol. I 100% would have had alcohol. I'm not just saying that.
49:23You were in the sub-team when we discussed that.
49:25I was in the sub-team, but I do believe that was a priority.
49:28You said, no, no, no, no. We're not buying any alcohol. What possessed you to even think of that?
49:33I think, because we were looking at cost perspective and the morning brief, we were told to keep our costs
49:38low.
49:38By the project manager. By the project manager, it was...
49:41Yes, I would 100% expect alcohol on a corporate bonding event and I did trust the team with that
49:46decision.
49:47I do see in hindsight, it was a mistake.
49:50It sounds more like an intervention than an away day.
49:54I know they didn't like the driving, that's for sure, because after the second stop,
49:59I think they were turning around and saying to you, come on, let's get out of here, let's get back,
50:03weren't they?
50:03Yeah, they did. Who was doing all the talking?
50:05I did lead the snake walk part of the tour and I feel I did do that with as much
50:09energy as possible and as much enthusiasm.
50:11I do think we went a bit too fact heavy, you know, upon reflection.
50:16And I think that's something that we could have maybe changed with hindsight, but I take on...
50:21For the 4,000 that you got, you told the client to expect a luxury experience and fine dining.
50:28I definitely said when we're talking about the food and beverages that our head chef does, you know, look after
50:34a fine dining restaurant.
50:35But I don't think we really sold luxury.
50:37I mean, they did say to you for 4,000 euros, I want it to be luxury.
50:41They laid it down there to you.
50:43Yeah.
50:44So, look, Shizola, you know the drill.
50:49I want to know which two people you think are responsible for the failure of this task together with yourself.
50:57So, who are you bringing back?
51:00So, the two people I'm going to bring back is Frederick for breaking down the costs,
51:05and Johnny for being a part of the educational side of things.
51:10So, I'm going to be bringing back Frederick and Johnny.
51:13So, the rest of you go back to the house.
51:19OK, listen, you three, I'd like you to step outside for a while.
51:27I'm going to have a chat with Tim and Karen, and one of you are going to be leaving today.
51:33OK?
51:34All right.
51:40Now, Shizola, she ran a shambles here, didn't she?
51:43I really like Shizola.
51:45She's been really strong in past tasks.
51:47But on this task, if she'd have found that balance between making a good profit,
51:51but also delivering a good experience, they would have won.
51:54And what about Frederick?
51:56Of all the different elements of this corporate hospitality task,
52:00the one that got the biggest refund was the element that he was in charge of.
52:04As far as Johnny is concerned, I haven't seen much from him at all.
52:08And he had the opportunity to be sub-team leader, and he ducked it again.
52:12Hmm.
52:16Now, could you send the three of them in, please?
52:29Well, Shizola, the underlying theme that has come through
52:34is that you were very much focused on profit and not on the customer experience.
52:41Yeah, I agree. I think I was focused on profit, but I did want them to have a good time.
52:46And in terms of when it came to the off-road 4x4 experience,
52:49it was just unfortunate that the parts of it that we did get to, they say, were quite boring.
52:55Hmm. Johnny, your tour chat was drier than your drinks cabinet.
53:00Despite me not being on the tour team the first day,
53:03I put myself forward, I led the second part of the tour.
53:06How could it be boring? It was two and a half minutes.
53:08There's not a lot of time for people, they wanted to leave.
53:10The client said it was boring.
53:11But they wanted to leave, they wanted to go, that's why I kept it short.
53:15Right. You, Frederick, an award-winning speaker,
53:19talked yourself into trouble in this task.
53:22Every single negotiation in this process, I have led
53:25and I feel like I've done a pretty good job.
53:26On this occasion, I did go a step too far.
53:29I have to hold myself accountable to that.
53:31But again, I tried. Who should get fired for the failure of this task, do you think?
53:34I feel like Johnny throughout this whole process,
53:36I have been frustrated with his contributions.
53:38I feel like he always sits on the fence.
53:39That's not fair. Lord Sugar, I put myself forward for project manager in this task.
53:43I didn't put myself forward for sub-team because I didn't believe I had the skills.
53:46Johnny, you should be fired.
53:48Absolutely, Frederick.
53:49Because of the breakdown saying this is worth this much, this is worth that much,
53:52I think that led the client to believe they were oversold
53:55and that's why they asked for refunds.
53:58Hmm.
53:58Yeah, I personally believe that it should be Johnny.
54:00I think I've shown myself on each and every task.
54:04I have continued to put myself forward.
54:06I think I work really hard, I'm driven.
54:07You've seen that in the last six weeks.
54:09OK, listen folks, I'm going to summarise
54:11and I don't want to hear from anybody.
54:15Johnny, I haven't seen much from you in the six weeks.
54:20In fact, what I have seen is a tendency to make excuses.
54:25It's not your fault or I don't want to do that because I'm not experienced in this.
54:32Chisola, you were in charge of this task.
54:36It was really all in your hands and, you know, the buck stops with you, really.
54:41And it was a complete and utter failure.
54:45Erm, Frederick, I can't get over the fact that you gave away the shop by listing out all the prices.
54:55And I think that is, to me, a very important factor in the failure of this task.
55:01Having said all that, erm, my mind leads me in one direction.
55:08Erm, and I'm afraid to say, it's because after six weeks I haven't seen much from you that, Johnny, you're
55:18fired.
55:18Thank you so much for the opportunity, Fairness, Brady, Tim, you're my heroes, thank you.
55:23Good luck.
55:23Lord Sugar, you too, thank you.
55:34Disappointing.
55:36OK, look, erm, you two go back to the house this time and my eyes will be firmly on both
55:42of you.
55:42OK? Off you go.
55:44Thank you so much.
55:58Do you know what? Absolutely gutted. Lord Sugar, Tim, Baroness Brady are my absolute heroes
56:04and I would have loved them to see me as project manager, but I've had a fantastic experience.
56:09I leave with my head held high.
56:12So, who do we think is coming back?
56:14I just think Johnny and Frederick are really at risk.
56:16I love Frederick, I'd love him to come back.
56:18But the fact that he broke it down, I think he could be in trouble.
56:21Oh!
56:26Roski, you can't get rid of me!
56:28Yeah!
56:33Oh, my God.
56:35Oh, my God.
56:36Essig's crew.
56:37Give us the deets, what happened?
56:39Yeah, guys, it was tough.
56:41Erm, I think with Johnny, Lord Sugar was just like, I haven't seen enough of you in these last six
56:45weeks.
56:46Yeah, I think he would rather you do something, you make a mistake, you tried, than shy away from him.
56:51Don't get too comfy on this couch, guys.
56:53The pressure is off.
56:54Yeah.
56:56Now, 12 candidates remain.
57:00Lord Sugar's search for his next business partner continues.
57:07Next time...
57:08I want you to create a brand new banking app.
57:13Deposits...
57:16Dramas...
57:17Can this wall be like bankruptcy?
57:18No, you can't bankrupt a six to nine-year-old.
57:21And in the boardroom...
57:22This was a disaster.
57:24The penny drops.
57:25You're fired.
57:26You're fired.
57:55See you soon.
57:56I'll see you soon.
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