00:05Oh, uh, Emily, a word?
00:07Yes, Steven?
00:08I saw you carrying Austin's tray earlier and helping him organize it.
00:12Why are you wasting time helping the new kid? You shouldn't know how to handle trays by now.
00:15We don't have time for babysitting, alright?
00:17He's still learning, Steven. A little help goes a long way.
00:20We all started somewhere, remember?
00:22Right, but this is a high-end restaurant, Emily.
00:25Okay, we don't have time for mistakes. Every second counts.
00:28I need everyone at their best, not coddling someone who can't keep up.
00:32It's not coddling, it's training.
00:34If we want him to improve, he needs guidance. Otherwise, he'll keep making mistakes.
00:38We don't have the luxury of time for on-the-job training during peak hours.
00:43You need to focus on your tables, not his incompetence.
00:47Steven, part of our job is to support each other.
00:49If we work as a team, everything runs smoothly.
00:52You can't expect perfection from someone who's still learning.
00:54Listen, Emily, I run a tight ship here, alright?
00:57We have a reputation to uphold.
00:59If you can't follow my lead, you're free to find another job where they appreciate your...
01:05nurturing nature.
01:07I follow the rules, Steven, but I always believe in treating people with respect,
01:11whether they're staff or customers.
01:13That's what keeps our reputation strong.
01:15Oh, that's what you think keeps our reputation strong?
01:18That respect and kindness are going to keep this place running?
01:21No, Emily, it's efficiency and precision.
01:24We don't have room for errors or delays.
01:27And how do you expect people to be efficient without proper training?
01:30You can't throw them into the deep end and expect them to swim without any help.
01:34I expect them to learn quickly.
01:35This is not some casual diner. It's a top-tier restaurant.
01:39Our clientele expects the best, and we have to deliver.
01:42And we can deliver, but not if we push our staff beyond their limits.
01:47Everyone needs time to adapt and grow into their roles. You can't just ignore that.
01:50We don't have time for this, Emily.
01:51Just make sure your tables are taken care of.
01:53I don't want to hear another complaint about you being distracted.
01:56I'm not distracted. I'm doing my job.
01:58Which includes helping our team when they need it.
02:01That's what leadership looks like.
02:03Leadership. You think you're a leader.
02:06Leaders follow orders and ensure everyone else does too.
02:11If you can't manage that, then maybe you're in the wrong place here.
02:14I think leadership is about more than just following orders.
02:17It's about setting an example, showing respect, helping others succeed.
02:21That's how we create a positive environment where everyone can thrive.
02:25Well, you can take your positive environment and see how far it gets you when things go wrong.
02:29Remember, I'm the one in charge here, not you.
02:32Okay, and I respect that, but respecting your position doesn't mean I'll stay silent when I see something that needs
02:37to change.
02:38We're all here to make this restaurant the best it can be, and that includes supporting each other.
02:43Just make sure your tables are taken care of. I don't want to hear another complaint about you being distracted.
02:48Understood.
03:04Hi, welcome in.
03:05Hello. This place is wonderful. Do you have a menu?
03:07Yes, of course.
03:11If you need any recommendations, please let me know. I'd be happy to assist.
03:14All right. Well, everything looks good. Do you have any recommendations?
03:18Our chef's special is highly praised. It includes a selection of our finest dishes, and for wine, our sommelier recommends
03:24the Chateau Margaux.
03:26That sounds lovely.
03:27I'm sure you'll enjoy it. The chef puts lots of love into every dish, and the wine selection is top
03:32notch.
03:32Sounds like you really enjoy working here. How long have you been here with the restaurant?
03:35I've been here for about three years. I love interacting with people, making their dining experience memorable.
03:40Well, that's wonderful to hear. It's rare to find such dedicated staff these days.
03:44Thank you, sir. I believe kindness and respect go a long way in this business, so if there's anything you
03:49need, please let me know.
03:50I appreciate that, Emily. I'll have a chef's special with a Chateau Margaux, please.
03:54Excellent choice, sir. I'll get that for you right away.
04:04Hey, Emily. Who ordered the special and the expensive wine?
04:08The gentleman at table three.
04:14Serve him leftovers. He doesn't belong here.
04:17What? You can't be serious. He's a paying customer. We can't treat him like that.
04:22It's totally unethical and discriminatory.
04:25Do as I say, or you can find another job.
04:27Steven, this isn't right. You can't just judge someone by their appearance.
04:31He deserves the same service as everyone else.
04:34Like you said, this is a high-end restaurant. We have standards to uphold.
04:38Oh, I'm sorry. Are you questioning my authority? Do it, or you're out.
04:42Yes, I am questioning it. We have a duty to treat every customer with respect.
04:47If you insist on this, you're putting the entire restaurant's reputation at risk.
04:50People talk, Steven. One bad review would ruin us.
04:54Let him complain. Who's going to believe him over me? Now get it done, now.
04:59This is wrong, and you know it.
05:01Hey, don't you forget who the boss is around here. You're on thin ice.
05:05One more word and you're out of here.
05:18Here you go, sir. Um, but before you eat, I would read this.
05:35Thank you, Emily. I appreciate the heads up.
05:37Can you please ask the manager to come over?
05:39Of course, sir. I'll be right back.
05:51Hey, Steven. The gentleman at table three would like to speak with you.
06:05Uh, is there a problem, sir?
06:08Actually, there is. Allow me to introduce myself properly.
06:12My name is Marcus Williams. I'm the new CEO of the company that owns this restaurant.
06:20Uh, I'm sorry, sir. I had no idea.
06:23That's evident. I came here to assess a service in management.
06:26Your behavior today has been noted and is entirely unacceptable.
06:29Sir, I assure you, this was a misunderstanding.
06:33We pride ourselves on an excellent service around here.
06:36A misunderstanding? You deliberately served me leftovers instead of the meal I ordered.
06:41Your actions are not only unprofessional, but also discriminatory.
06:44This is not how high-end restaurants should operate.
06:48Your attitude is detrimental to this business and society.
06:51You are unfit for your position. Effective immediately, you're fired.
06:55Fired? You can't fire me. This restaurant will go down the tubes without me.
06:59You realize I built this place up from nothing. You have no idea what you're doing.
07:03Your behavior right now only reinforces my decision.
07:06This establishment deserves better leadership, one that upholds respect and professionalism.
07:11You may leave now.
07:12You think you can just waltz in here and take over?
07:15Listen, you're making a huge mistake. This restaurant needs me.
07:19None of these people around here can run out like I do.
07:21I have full confidence in the staff here.
07:24Especially those who show kindness and integrity.
07:27Your time here is over, Steven.
07:30It's time for a new chapter, one built on respect and equality.
07:33You people are out of your minds for this. You're gonna regret this.
07:39Emily, thank you for your kindness and integrity.
07:42It's clear you understand the true meaning of service.
07:44I would like to offer you a promotion to a managerial role.
07:47Wow. Thank you, Mr. Williams. I won't let you down.
07:50I know you won't.
07:51You're crazy. You hear me? You're gonna regret this.
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