Tonight on "Undercover Boss,"
nightlife trailblazer Scott Gerber,
principal and CEO of the Gerber Group...
All right, I'm thirsty, come on.
Goes undercover in his own company.
Hello.
Come on.
- Don't! - That's scary.
Oop.
By joining his employees on the frontlines...
Oh, now it's getting a little crazy.
This no-nonsense boss...
We're going fast.
Will meet the people who keep the party hopping...
You look so unsteady on your feet.
- Don't mess it up, Chris. - Whoa!
And then I spill it all over somebody's suit.
And what will happen when the boss discovers
his bars are missing a key ingredient?
Sometimes, with it being corporate, it kind of stinks.
I'm here about 80 hours a week most weeks.
I had a funeral one day with my family
and had to come to work.
I will guarantee you that if my dad had been around,
he would've made sure that didn't happen.
Find out next, on "Undercover Boss."
With a base of operations in New York City,
the Gerber Group sets the trends
of the food and beverage world.
Boasting more than 600 employees and 16 locations,
this taste making company has been creating
unique nightlife experiences for over 20 years.
♪ Hey! ♪
Designing and showcasing
these premiere playgrounds for the elite is one man.
- Good morning. - Good morning.
- How we doing? Good? - Good.
I'm Scott Gerber, principal and CEO of the Gerber Group.
The Gerber Group owns and operates bars
and restaurants throughout the United States,
and we have some in Santiago, Chile.
Most of our bars and restaurants are located in hotels.
We do everything from designing them to building them,
and then we go on to operate them.
It's the greatest business in the world.
I'm the oldest of three boys.
My brother Rande is 18 months younger than I am
and my brother Kenny is four years younger than I am.
We grew up in Long Island, New York.
My dad, Jordan Gerber, had a successful business
making women's jeans.
In fact, he was known as the King of Jeans.
So we didn't really want for anything.
My parents got divorced when I was 14 years old,
and we would spend the weekends with my father,
and we would go out with my dad as friends.
We'd go to Studio 54 together, we would go to Xenon together.
I mean, it was the greatest times in the world.
We started our business back in 1991
when my brother Rande followed me
into the real estate business.
Before that, he had modeled, and one of his clients
was Ian Schrager and the Paramount Hotel.
Ian Schrager with his partner Steve Rubell
had a infamous club called Studio 54.
They got busted and ended up going to jail
for income tax evasion,
and so when you're convicted of a crime like that,
they don't allow you to get a liquor license,
so he turned to my brother and he said, "I like you.
Why don't you open the bar? I'll tell you how to do it."
And so my brother came to me and said,
"Would you invest in it with me?"
And so I said sure.
Rande is a celebrity in his own right.
He's married to Cindy Crawford,
and so when we opened up our first bar,
called the Whiskey at the Paramount Hotel,
between the people that he knew and the people that Ian knew,
it was just, like... it was huge.
That was 1991, and after that one worked,
we were given other opportunities
with the same owner to open Morgan's in New York,
and then we had Skybar at the Mondrian Hotel.
And then other hoteliers started noticing
that we were doing something pretty cool,
and so they started approaching us.
So we ended up opening places in Los Angeles,
the Sunset Marquis Hotel.
We had a few more in New York, like Whiskey Park,
and then Starwood Hotels was looking to develop
a boutique hotel brand,
and we became the bar operators
in what today is the W Hotel brand with Starwood.
We currently have 16 locations.
We're about to open our 17th in the next few months,
called Mr. Purple in New York,
and I want to keep expanding our business.
My father was such a huge part of our company,
and he was in business with us since we started.
He had this amazing way of connecting with people.
Whether it was a bar back, a busser, one of my managers,
he became their friend.
My father passed away in April of 2009.
It was a Monday morning and my dad didn't come to work,
and I get a call saying that he's really sick,
he's being rushed to the emergency room,
and I got there, I saw him, and...
I'm lucky that I had him in my life
for as long as I did.
My dad didn't have to work.
He has... he had a successful business,
and he really just loved being with Rande and Kenny
and myself...
and spending time with us, and that's why he did it.
I miss my dad every day.
He's a huge presence in my life.
Rande was completely the face of the company
up until five years ago.
Rande and George Clooney have been best friends
for a very long time.
They had houses together in Mexico
and they were drinking a lot of tequila,
and decided to go into the tequila business,
so when Rande left the Gerber Group,
I had to take over all of the responsibilities
that he had.
All right, what are we tasting? Very thirsty.
Got a couple possibilities for you here.
I know I'm a demanding boss,
because people tell me that all the time.
We get fresh, organic ginger juice from...
All right, I'm thirsty, come on.
I expect a lot from the people that I work with
because I put in a lot.
Took me a little bit. It's tart.
When my father was around, he was very approachable,
'cause he was in the bars all the time, and I'm not.
No disrespect, but I want stuff out quickly.
We have a lot of people that work with us...
Quick, quick, quick.
And sometimes there are people that work with me
that maybe feel like I should be saying, "Thank you, great job,"
but I'm busy running the business.
Excellent. This is Mr. Purple.
- See you soon. - All right.
- Hi, how are you? - Hello. How you doing?
- Here we go. - What are we doing today?
I want to sort of look like I'm from Montana.
Okay.
As our business grew,
Rande was the face of Gerber Group,
and my father was the soul of our business.
I was purely the business guy.
Now I am the only Gerber that is part of our company.
The company right now is pretty big
and is continuing to grow.
As we expand, I need to make sure we are
maintaining the reputation that made us a success.
How do you feel?
Very '80s.
While I'm undercover, I'm going to be Chris
from Whitefish, Montana, who owns a dive restaurant.
That's long.
My employees will think I'm on a reality TV show,
trying to get funding to open
a new restaurant in the big city.
I dyed my hair,
I've been growing a beard now for about two months,
I've got a mullet, and it looks like
I haven't brushed my teeth in a few years.
I'm really hoping that people won't recognize me.
I want to create an account.
Well, do you want to create one?
Hello.
Oh!
- Oh, no, that's scary. - Oh, my God!
Oh, my God!
Nice outfit.
How about my teeth?
- Ew! - Ew.
Come on!
No, don't touch me.
I have never worked in any of the positions in my company.
- See you soon. - Have a great time.
I think I know how the jobs are supposed to be done,
but I've never had to do it.
Bye.
Today I'm going undercover at Whiskey Blue in Atlanta,
located in one of our hotels to go undercover with a server.
In 2009, Whiskey Blue was created
to be our signature bar brand,
so we partnered up with some high-end hotels
to expand the brand all over the country.
This Whiskey Blue has always been a top performer for us,
and I really want to see what the staff is doing firsthand
to keep this thing going as well as it's been going.
- Kara? - Yes.
Hey. Chris.
Hi, Chris, nice to meet you.
- Nice to meet you. - Welcome.
Is there someplace I can put my vest?
Yes.
Great, thank you.
Part of our... Beautiful. Thanks.
My first impression of Chris is that he's not from around here.
I'm going to help you the best I can
to be an awesome cocktail server.
I'm very excited. I'm sure you will.
Our trays are down here.
That thing's attached to our hand.
Can't be without the pad.
Yeah, I'm definitely gonna need that.
Organization is really important,
and then when guests arrive, you greet them immediately.
So are you ready to get started?
I'm ready.
Game on. Let's go say hello.
Very friendly, very sincere.
People don't like fakeness.
Hi, how are you guys? I'm Kara.
- Hi, Kara. - Hi, I'm Chris.
- Drinking tonight? - Hi, Chris.
Would you guys like to get something to drink right away
or do you want a few minutes to check out our menu?
Okay. All right, we'll be right back.
Thanks.
Being a server for the first time
is obviously a little bit nerve-wracking for me.
Thanks.
You're welcome.
I'm sure I'm gonna screw up a few times,
but for now, I just want to make sure everybody's happy.
Excuse me, would you like another Woodford?
I would love one. Thank you.
Okay.
Um, yeah, I'll have another.
Yeah, can I clear this?
I'm just feeling like a fish out of water.
So you know where you're going for that one?
All right, help, help.
Let me see where you're at here.
- Thank you. - Ooh, I'm sorry.
We need one more of those shots.
Wait, no, no, we don't scream at the bartender.
Oh. Oh, sorry.
Wait, hold on, I gotta...
- Okay, don't get overwhelmed. - That's like a...
- Calm yourself. We're... - Okay, okay.
Ah!
Ooh, I'm gonna spill that all over the place.
Ooh.
Chris is a little bit awkward.
I want to tell him to just calm down,
take a deep breath, one thing at a time.
I'm Kara, this is Chris. He's following along.
I'm just training.
Good choice.
You gotta be kidding me.
When I saw it, I had to.
How exciting!
Oh, my gosh, how exciting.
Chris is a little bit nervous to speak,
like he's not really sure what to say...
how to say it, when to say it.
You want to just really be yourself, just sort of relax.
Oh, boy.
I'm coming with you.
Maybe you want to take the martini.
- No problem. - You've got it.
Martinis are a little tricky.
Yeah. Thank you.
He's anxious, he appears unsteady with the tray.
He's very uncomfortable with it.
Can I hand that to you? Thank you.
I really hope I don't drop a drink on somebody,
because that is gonna make me mortified.
Well, we can do it altogether in one shot.
You don't want to be running back and forth
and back and forth.
You want to take that one?
Nope, you can take 'em both...
and we'll just make sure that everyone is okay.
These are getting me a little nervous, I'm telling you.
Chris has already asked me to carry his martinis,
but we sell a lot of martinis, and he's gonna
have to get used to carrying martinis on a tray.
Just sort of lock your elbow in, and it sort of just will...
it will plant you.
Whoa.
Don't look so unsteady on your feet.
- Calm yourself. - Okay.
Don't mess it up, Chris.
Whoa!
Don't look so unsteady on your feet.
Don't mess it up, Chris.
Whoa!
Big test.
He's getting me a little nervous, believe me.
Hey, Chicago girl, would you like another?
- Thanks. - Be right back with you.
Kara has that hospitality in her, which you cannot train.
Here's plates, everyone, so you can share.
She is making sure that I do things
the way that I want our staff to do things.
I wish I could, like, replicate her 1,000 times.
So your family live near you, or?
Um, my dad is no longer here. He's passed away.
Oh, mine too.
In fact, the anniversary of his passing it tomorrow,
so this is kind of a sad time for me,
and I've been dealing with that.
- It's the ten-year anniversary. - Yeah, it's really tough.
Hardest thing I've ever been through, that's for sure.
- Yeah. - My dad and I were
- best friends. - Oh, really?
It was really hard to lose him, so it's not been easy.
My mom is by herself.
She has rheumatoid arthritis, so she can't work,
and I do the best I can to be there and help her out,
and... while I run around and do my thing.
My dad was able to be friends with our employees,
and that's what was such an important part
of what my dad did for our business.
We have a birthday girl in our section today.
I want to figure out a way where I can be
a little more in touch with what's going on
in my employees' lives, and see if I can help make 'em better.
- Hey! - Happy birthday!
We got a round of shots on the house for you.
I don't want to burn you.
- Oh, no! - Yeah.
Oh, that's so nice.
Today I'm going back to Whiskey Blue in Atlanta,
and I'm going to be working with one of our bartenders.
Last night, all I had to do was serve it correctly
and make sure I didn't spill the martini on somebody,
but tonight it's about the flavor and the taste,
so it's gonna be a little bit more difficult for me.
- Hi. - Hello, how are you?
I'm good. Is Casey here?
I am her.
You're Casey. How are you?
- How are you? - Chris.
- Nice to meet you. - Yeah, nice to meet you.
Welcome to my second home here at Whiskey Blue.
Oh, nice.
We just need to take off your vest.
Okay.
Yeah?
Chris looks like he just got done camping.
I'm gonna put you to work today so you'll warm up really fast.
Hopefully, we'll have
some mountain men come in today that can relate to him.
All right, are you ready to win this money?
I am very ready.
We have fruit to cut and prep,
and then you're actually gonna be serving guests,
so we have a full day ahead of you.
I've never bartended before.
I've been a bartender for 12 years,
- so you're in really good hands. - Really?
We have a lot to get done. We have about 30 minutes
before guests show up. Follow me.
I walk fast because we're limited on time,
so walk fast with me.
We want to get a lot of limes. Take two of these.
Strawberries, oranges.
- Going fast. - Yeah, exactly.
Okay, got it.
So you're gonna slice the top and the bottom off,
and then we cut them into little quarters.
Put the little crevice in each piece of fruit,
because this is how it's gonna hang on the side of the glass.
Now I'm gonna let you try.
Keep it moving, we have about ten minutes left
before all the fruit needs to be off the bar
and we have guests that could potentially show up.
Uh-oh.
Oops.
Yeah.
All right?
Knife needs a little sharpening.
Yeah.
Give me that one.
Chris is being a little dainty when it comes to the fruit.
I definitely want him to take charge of it,
know that he owns that knife.
You just gotta be good with your cutting skills.
I think I want to keep all ten of my fingers.
- Yeah. - So I think I'm gonna just
take it a little slow.
Here, I'm gonna help you
so we can get this one filled up.
- Good. - Because then we're gonna be
- opening soon. - Uh-oh.
We still have a lot to get done today.
Showtime.
Okay, we're gonna jump right into it.
Okay.
I have a cheat sheet for you.
A lot of people love our specialty cocktails,
so this is gonna help us, and we can make a couple
in a little bit, once the guests order 'em.
Uh-oh, we have a drink coming up.
Ten mint leaves. Yeah, okay, exactly.
So now take a look at that.
- Virgin mojito and a... - Virgin mojito, perfect.
That's gonna be this mojito here.
See how it says, "Muddle in pint glass."
Four limes. Three, four.
Ten mint leaves.
You don't have to exactly count out ten,
because you've got to go as fast as you can.
Mojito goes in a rocks glass.
We had some guests waiting,
so I'm getting a little bit nervous.
We gotta get this drink out a little bit faster.
Okay.
Uh-oh.
Trouble Maker. Two whole strawberries.
Yup, that's good. 1.5 ounces of Belvedere.
Oop.
- The drink has to be out... - Okay.
Within a minute. Work on that.
I think that Chris is getting a little overwhelmed.
- Or do you want me to... yeah. - Just a glass of Sonoma.
- Glass of Sonoma. - You want...
The Sonoma-Cutrer Chardonnay.
Do you hear
the printing noise? What's that mean?
Oh, yeah. Oh, right, right.
- Okay. - Sorry.
As hard as you can, go in a circular motion.
It's gonna really muddle 'em up a lot easier for you.
Careful, 'cause if you slam it down too hard...
see how it's stuck now?
Right.
I'm trying to teach him everything in a timely manner.
- Perfect. - Oop!
- It's fine. - It's a little drippy.
You want to get the drinks out as fast as possible.
Right.
It's all blended.
- Whoop. - Yeah.
He would like another one. Do you remember
what he was drinking?
Not everyone's packed up to be a bartender.
How are you feeling? Any questions?
Feeling pretty good. No.
I feel like I'm making stuff slowly.
You know, learning all the cocktails
and understanding how to make these drinks...
I mean, are these. Who created these drinks?
Like, the company that owns this place?
For us... yup, exactly. So we're corporate.
Sometimes it kind of stinks
in the specialty cocktail department.
Like, I love creating and coming up with my own drinks
- myself... - Mm-hmm.
But ours is all... comes from corporate.
Drinks that we drink down south are very different
than drinks that they drink up north.
- Right, okay. - It drives me crazy,
- by the way. - Got it.
We like consistency, but I always tell
the people that work with me that we should try things,
so maybe it's something that we do need to look at.
We need to grab a bite to eat before it gets too crazy busy.
- Okay, good. - So let's go eat.
All right.
Do you like turkey sandwiches?
I love turkey sandwiches, actually.
Yeah?
So you been doing this for so long.
Yeah, I started in the restaurant industry
because I kind of had to start, like, working
while I was in high school.
What do you mean?
Well, 'cause I've been on my own since I was 17.
You've been... I mean, you moved out of your house?
Yeah.
At 17.
Home is not fun.
My mom's... male picker is a little off,
and it was better for me
to move out. I didn't...
I hope nothing, like, physically bad, just, like...
Physical, mental abuse, all that good stuff.
Oh, you're kidding.
I wish that, like... I wish I had more of a relationship
with my mother. I think that that's
the only thing that really bothers me,
but luckily, I'm really close with my sister, actually.
My sister is a single parent,
and my niece does mean so much to me.
Her name's Faith. I've never felt love
the way I feel from, like, that little being, you know?
Right.
It's... it's just, like, the coolest thing ever.
Mm-hmm.
I want my niece to have, like, an easier life than we did,
and have better opportunities, go to better schools,
all that good stuff.
You sound like you're a great aunt.
I like to think so. I think I'm her favorite.
Casey's a rock star.
I mean, learning a little bit more
about how she's overcome all of these things,
it just... it's heartbreaking.
She's such a great person.
She's doing such a great job for us.
I hope that the journey continues like this
and I find more people that are exactly what I think
make Gerber Group great.
I guess so.
They kind of start coming in around, like, 8:30.
- Oh, yeah, like 8:30, 9:00. - Yup.
And then once they start, they don't stop.
Okay.
Watch your fingers.
Scott's brother joins him undercover,
where they find an employee who's worked to the bone.
I'm the one here on the ground day-to-day.
About 80 hours a week.
Wow.
And later...
When I first started, it was just more family oriented.
He discovers that his father's leadership is sorely missed.
The father was really close to all of us,
so when he passed, it's just a different ballgame.
Tonight I'm back in New York City
going to my restaurant, Irvington.
Gerber Group has only recently
ventured into the restaurant business.
We have five, and this is our newest,
so it's important for me to see
that our standards are being maintained.
This location just opened in March,
so everybody in that place knows me.
There's nothing that I can do to disguise myself,
so I've asked my brother Kenny
to go undercover with one of our sous chefs.
- Hey! - Wow.
- That is a great look for you. - My little...
So you're working with our sous chef Nick.
So what is your name gonna be?
Jay.
- I love that, the middle name. - Jay, that's right.
You should be able to remember that one.
- Right. - So here's your chef's uniform.
Here's your ear bud so I can talk to you.
Thank you.
And don't cut your fingers.
Great advice.
I'm ready.
All right.
The sous chef is just below the executive chef,
so they play a vital role in any commercial kitchen.
I'm gonna be in a hidden location close by,
watching Kenny on video,
and I'll be able to speak to him through an ear piece.
You got me, right?
Yup, I got you. I can hear you.
Order fire, hummus going with baby artichokes.
Hey, guys. Nick around?
Jay. I'm the sous chef
here at Irvington Bar and Restaurant.
I'm responsible for this kitchen that we're in now
as well as the downstairs prep kitchen
and the in-room dining kitchen
that does room service for the hotel.
What's this?
These are our croquettes. Actually,
I didn't really give you a tour of the kitchen yet.
Chicken?
Yeah. It's mashed potatoes,
it's chorizo that we get from the market.
This is our massive rotisserie.
I insisted on that.
That thing costs a little bit more than my car.
These are all prepared in-house, four to an order.
Pop 'em in the deep fryer.
You want to get 'em, like, a nice golden brown,
maybe a little bit darker.
Make sure they're heated all the way through.
Jay is very observant, and I can tell
that his wheels are turning. He's taking notes.
Grab a mixing bowl from over here.
Little bit of parmesan cheese, and some chopped chives.
But I would like to see him get more hands-on.
Ah.
Pull that peel back.
Okay.
Watch your fingers.
Is that the right size dice?
Eh, little more rectangular than I was hoping to see.
Okay.
Order fire, Caesar, add chicken.
Support that blade with your hand,
feel the grip so it'll cook quick.
What do you want me to do? You want me to spin it around?
Let's go ahead and pull it back, see how that crust is looking.
- There we go. - Yowza.
You can't get it off.
God darn it, come out!
Nick's looking a little concerned.
This freakin' thing's hot.
I think Kenny's doing a great job.
I don't think I'm ready to replace Nick with him though.
- Three across. - Yes, sir.
A-3.
Jay, ask Nick if he likes the menu.
Does everything on the menu move?
Do you like everything on the menu?
It's never gonna be my ideal menu.
Even though I'm not enjoying the creative freedom
that I would like to, I'm very committed
to doing the job that I have well.
It took me a long time to get to this point.
I love that attitude.
Order fire, croquettes, solo.
I've enjoyed, like, a bit of influence.
For instance, a dish coming on the full menu,
you know, we couldn't figure out what to do with the carrots
to make them more than just carrots,
so I suggested using a Moroccan spice blend
called Ras El Hanout.
You know, we tasted it, went through trial and error,
and I got the kudos.
They said, "You know what, this is pretty great.
- We're gonna use this." - Right.
We did a tasting last week of those carrots
and they were awesome.
Can we take a smoke break?
- Yeah, most definitely. - Yeah?
- So this is the smoking area? - Yep.
So what made you choose New York?
There was not a whole lot of opportunity growing up.
You know, youth for me was definitely awkward, and...
it was just a weird time for me emotionally.
Like, what do you mean?
My dad was a long haul trucker.
You know, I-I didn't feel a great deal of guidance.
He... he made a lot of stupid choices,
I gotta be honest with you. Selfish choices.
I have no resentment towards him now.
The drugs, the alcohol, verbal emotional abuse,
you know, like, just kind of beat down as a kid.
I battled depression for years.
I never actually attempted suicide,
but I definitely contemplated it.
It's hard to hear Nick talking about
that he really didn't have any parental guidance,
and I had my parents' support all the time,
and I never had to grow up in that kind of environment.
You guys seem like such a great team back there.
Is there a chef here when you come in?
I'm the one here on the ground day-to-day,
about 80 hours a week most weeks.
Wow. That's a lot.
I don't take sick days, I don't really take vacations,
and I don't celebrate holidays.
Nobody should be working an 80-hour week.
While I appreciate that work ethic,
I don't think it's healthy,
and it's something that I want to address.
You know, I don't personally have a wife or kids
that I'm responsible for, but by and large,
like, these people are my family.
Ah. Love hearing that.
I only became a sous in February of this year.
It's been a pressure cooker.
There have been more times where I felt in over my head,
where I felt like I was gonna break down and lose it
and let everybody down, but I haven't done that yet.
Yeah, you're not going to.
That's where I'm at now.
Well, to me, it looks like you could
run this restaurant if you had to.
I hope someday I get the opportunity to.
- Fingers crossed. - Right on, man.
Until then, I'm happy to keep doing what I'm doing.
My dad was all about the family.
He laid that foundation with our company,
and I'm glad to see that it's still there
six years after he's gone.
It really... it makes me feel incredibly proud.
Ready to strike back at it?
Let's go back to it. I want to win this thing.
Let's do it.
Today I'm back in New York City
at The Roof, at the Viceroy New York.
The Roof is one of our busiest places.
We're surrounded by tons of businesses,
tons of high-end residential.
It's got incredible views of Central Park,
and right now, it's our most profitable property,
so it is hugely important to us.
It's just a feeling you get of how much is too much.
I'm coming to The Roof to see one of my bartenders,
Kia. Kia's known me for a long time.
She knew my dad.
She's been with our company over ten years,
but she's just recently come over to The Roof to work.
Everybody at The Roof is gonna know me,
so I'm going undercover as a guest this time,
and maybe this will help throw 'em off.
Hello. How are you?
What can I get for you?
Can I get a Maker's on the rocks, please?
- Maker's on ice. - Maker's.
Get your ice. You have your jigger.
- Then we do... - Two ounces in each.
She thinks that she is training somebody to be a bartender,
so we'll have somebody else there
that'll be able to take the focus off of me...
Kind of.
And I'm gonna try and slow down my talk a little bit.
What's this, uh, charcuterie?
Charcuterie? It's a fancy meat and cheese board.
I'd like to try that.
Okay. So we go "bar food."
I'm hoping that he's gonna be able to engage her
in conversation, and that I'll be able to overhear it
and maybe ask a question or two.
- What did you just do there? - It really does.
I put it on the rim so you taste it.
- I'll take another Maker's. - Maker's, rocks?
I'm really good at being a customer.
I know how to sit at a bar and drink.
The charcuterie.
You know you gotta be faster than that, right?
When it's busy, you're, like, constantly...
- Yeah. - So.
How long did it take you to learn all this stuff?
I've been in this business for a while.
- Okay. - With this company alone
- for 11 years. - Wow, okay.
Yeah, a long time.
That's a long time, actually, think about that.
Yeah, But... I don't know.
I was thinking about leaving.
Why were you thinking about leaving?
It wasn't engaging me the way that it used to.
It's just a different ballgame.
I'm sorry, I'm eavesdropping a little bit.
Yes.
How has it changed here since you've started?
Like, when I first started, it was just more...
maybe a little bit more, like, family oriented.
The owner and the father, they were all, like, here more.
The father was really close to all of us,
and so when he passed, it was really hard.
It is different. We're a corporate bar.
Kia brings up my dad, and she said that
the company had changed since my dad hadn't been around,
and obviously there's only one of my dad, so...
so it caught me off guard.
I don't know, I miss him a lot.
I miss that, like, that was, like, a hominess.
Mm-hmm.
Is that what you're saying, or?
It's just a little different.
It's more business.
Like, I had a funeral one day with my family
and had to come to work.
No one would cover me.
Oh, no! I'm so sorry.
- Sorry. - I'm so sorry.
Yup.
I will guarantee you that if my dad had been around,
she would've been at that funeral.
It... he would've closed the bar.
So what do you think kept you staying here?
Of course it's always about the money.
The money's still good.
This paid for my wedding, you know what I mean?
- It's a big thing to say. - Mm-hmm.
Eventually, my husband and I would love
to open a little shop ourselves.
I realize that I've created a barrier
between the office and the employees.
It's not new. The only difference was
that my dad was there to break through the barrier.
Have a good night. Thank you.
He made my day.
$201.
- That's a tip? - Yeah.
I need to make an effort to make sure
that that communication and that understanding
and that help is there for everybody.
Before I sit down with these employees again,
I have a lot to think about.
The one thing that I've heard throughout my journey
is this word "corporate."
That is not Gerber Group. That is definitely not me.
Hearing these stories made me realize
that I really don't know a lot of the people
that work with us that much.
My dad had the relationship with so many people
in my company, and I know what that meant.
You know, the thing about my dad is that he was always there
for whatever the situation was.
Happy or sad, he was there.
I am the person I am because of my dad,
so I'm trying.
I'm trying to carry out what my dad would want to do
more than anything.
I think I'm ready to go back to Scott with an appreciation
for how much Gerber Group really means to our employees.
I want to know what's going on with my staff.
I want them to feel like they can talk to me.
I want to hear more and I want to do more.
The employees think they're going to decide
if the boss deserves to win money
to start his own business.
- How are ya? - Good.
How will they react when he reveals his true identity.
My name is Scott Gerber.
You're Chris.
You're kidding.
This week was hard, but I'm so glad that I did it.
I know now I'll never be able to fill my dad's shoes,
but at least I can follow in his footsteps.
I'm bringing the employees to Mr. Purple,
one of our newest bars and restaurants
that we'll be opening in about a month.
I am really excited to see them all as Scott.
How are ya?
Good.
Do you know who I am?
You... You're Chris.
I'm Chris.
Wow, you look so completely different.
I heard you got a big tip yesterday
from some guy from Montana.
Yeah.
Did he look anything like me?
I think he did.
I'm not really Chris.
Okay.
My name is Scott Gerber,
and I'm the Principal and CEO of the Gerber Group.
You're kidding.
You're on "Undercover Boss."
Wow.
Kia, you've worked with us forever.
You are, you know, one of our most loyal employees.
I only have amazing things to say about you.
Thank you.
You know, I haven't been as close to people
as, you know, my father was.
I mean, my dad was always there.
Every day, every other day, there.
Right, right.
And I can't fill his shoes, but I want to be able
to walk in his shoes a little bit.
Definitely.
One of the things that I heard you say
is that you were thinking about quitting.
Mm-hmm.
When I first started, it was just more family oriented.
The father was really close to all of us,
and so when he passed, it was really hard.
I think you know from being with us for so long,
we've always preached that Gerber Group is a family.
Mm-hmm.
And it's really important to me that it still feels like that,
and if anything is ever bothering you,
you know, I want you to be able to come and talk to me.
Thank you, I appreciate that.
One of the other things that you mentioned
was that you missed a funeral because you had to work.
- Mm. - That should never happen.
And not just for you, I want to make sure
that all of our employees know that,
and so I'm sorry for that, that it happened.
Thank you.
I don't care if I have to come and work for you.
That's never gonna happen.
- Okay. - Ever.
I was also listening to you say that you would like
to open your own bar one day.
One of the things that I'd like to do...
Mm-hmm.
Is to help you maybe jump-start the bar...
Okay.
And give you a check for $20,000.
What?
What are you talking about right now?
Oh, my God.
Okay.
I really appreciate that. Thank you.
I'm amazed... about what just happened.
Can I give you a hug?
Absolutely.
For someone to finally hear me, it's a big deal.
I'm very happy I stayed with the company
and that they recognize that I do good work.
Kara.
You know, you took a lot of care in training me.
My biggest concern was that I'd be carrying
that tray with the martini and that martini would go over.
Oh, boy.
Just sort of lock your elbow in,
and it sort of just will... it will plant you.
Whoa.
You kept saying to me that the most important thing
is that guest experience, and that's why I'm so grateful
to have somebody like you working for us.
Oh, my gosh, thank you. I appreciate that.
When you told me about your dad passing away
and how close you guys were,
well, I'm in the same situation.
My dad passed away six years ago.
He was a huge part of our company,
so when you told me about it being
his anniversary the day after,
um, you know, it really struck home.
That day is always tough for me.
When you're really, really, really close with them,
it's just something that doesn't ever leave you.
From now on, on Father's Day,
I want to create a specialty drink,
and that specialty drink is going to have special meaning
for you and me and people who've lost their fathers,
and you can have some input into what that drink should be.
Wow, that would be so cool.
And the other thing is maybe taking a portion
of the sales from that drink and donating it to a charity,
- you know, whatever... - Cancer.
My dad passed from cancer.
Okay, well, then that's great. Love to do it.
Kara, to make your life a little bit easier
and maybe make your mom's life a little bit easier,
I'd like to give you a check for $30,000.
What?
That's crazy!
I'm gonna cry.
It's okay.
I did a lot of crying this past week as well.
Oh, my gosh.
I'm so happy that I was able to meet you,
and I just want to thank you.
I appreciate that so much.
Ah!
I can't believe I'm being given $30,000.
This is so great.
This is drastically going to change my life.
This money will definitely help me to help my mom better,
but this is also a big motivator
and a big push to want to do big things.
Oh, my goodness.
I'm in complete shock. I'm just in complete shock.
Casey, how was my shaking when I had to shake those, uh, mart...
It was interesting.
Shake it, shake it.
Careful, 'cause if you slam it down too hard...
see how it's stuck now?
Right.
So a little bit more training for me, I could be okay?
I think you would be good to go.
Okay.
You know, one of the things that you did point out to me
is that we didn't have enough local drinks.
Yeah.
And what I'd like to start instituting,
based upon what you said to me, was to let the bartenders
come up with their favorite cocktails
and start using those on occasion.
Then whenever you do something like that,
you take ownership of it more. You're more proud of that drink.
Right.
It's easier for you to talk about it
and sell it and...
Sure, I agree,
and I really, really appreciate how open you were with me,
and so, I'd like to give you a little break.
Okay.
And I'd like to give you a check for $50,000.
Are you kidding?
That's amazing. That's awesome.
Can I give you a hug?
Absolutely.
Never in a million years
would I even think about something like this
happening to me.
I really feel like all the hard work I've done,
whenever I doubted myself, it just... paid off today.
- Ashley? - Yes?
I just got $50,000.
$50,000?
Yeah.
Are you serious?
This experience has changed my life.
It is a break that I've always wanted.
Now we can set Faith up a school account
and all kinds of stuff.
I can give my niece something that... I never had,
and share it with her and my sister and my family.
I love you.
I love you too.
Nick, I see you in the restaurant all the time.
I mean, obviously, I couldn't go in undercover next to you.
I would've picked you out.
You would've picked me out.
So I have something to tell you.
Jay is actually my younger brother Kenny.
You got me.
One thing that you did say that got me very concerned
is that you said you sometimes work 80-hour weeks.
Is there a chef here when you come in?
I'm the one here on the ground day-to-day,
about 80 hours a week most weeks.
Wow. That's a lot.
It's manageable as it is now, don't get me wrong.
Glad to do it.
I appreciate your work ethic,
but I'm not comfortable with you working 80 hours.
I don't want you to get burned out.
I'm young. I've got energy to burn.
I get it, I get it, but you know what?
You're young, and I want you to be with me when you're old,
so I'd like you to be our chef at Mr. Purple.
Wow.
Thank you. I don't know what else to say.
I'll need, like, 10 or 15 minutes
to kind of come to grips with it, but thank you.
Well, you're sitting in your place,
Mr. Purple at the Hotel Indigo.
Um, it's a huge challenge, hu... massive.
Knowing how much effort and how many people are working
on this project, I mean, the pressure is definitely on,
and I'm looking forward to the challenge.
I really appreciate the fact that you were
very open with Kenny, and you mentioned a couple of times
that, you know, you went through some tough times.
I was about, like, nine or ten when my parents divorced
- and he left. - Right.
We don't speak, and I'm okay with that.
I know that when I'm in the position
to have someone call me a father,
that I'm gonna make different choices.
I was very fortunate that, you know,
my dad was very present in my life.
He was an incredible role model for me.
I can't change that part of your life,
but I think that I can give you the opportunity
to take a little bit of a breath.
Nick, I'm gonna give you a $25,000 signing bonus.
I want you to do something for you.
I've never seen that much money in my life before.
I was just happy to take a morning off work.
I'll never be the man that my father was.
He still found time for everybody,
and whatever I can do to make sure that continues,
I know that that is what makes us successful.
What I see in you is somebody that can lead,
and that this kitchen is gonna be unbelievable
under your guidance.
I hope that we can both live up to the man that your father was
in that case.
I'm ready to do more and work harder than I ever have.
Never in my wildest dreams would I have thought
that this would be the place where I work,
the place with a kitchen that I run.
It's insane.
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