- Roger Niles: Afternoon, gentlemen. Table for two?
- Steve McGarrett: Unfortunately, no. We, uh, need to see one of your employees. You got a dishwasher here, Manny Delarosa - is he around?
- Roger Niles: No. Manny missed his shift today. I suspect your presence here might explain why.
- Steve McGarrett: What makes you think that?
- Roger Niles: Well, I knew he was on parole. Unfortunately, back-end kitchen positions aren't anyone's idea of a dream job. Let's just say they tend to attract individuals from the lower end of the social spectrum.
- Steve McGarrett: What was that all about?
- Danny Williams: What was it all about? You were just sitting here listening to my conversation. What do you mean what was it all about?
- Steve McGarrett: No... I don't speak Jersey. I tuned out at, uh... "disco fries in AC".
- Roger Niles: I'd offer you a taste, but that's a $200 bottle.
- Lou Grover: $200 - for one bottle? Won't see me and my old lady up in here.
- Roger Niles: That's just my cost. The markup's $500 a bottle. Everyone knows the food is the loss leader in most restaurants. Having a well-curated wine list is key to turning a healthy profit. I trust you've already filed for your liquor license. Could take a while to get approved.