24 Hrs to Hell and Back (2018–…): Season 2, Episode 9 - Social - full transcript

Ramsay and his team transform Los Angeles restaurant Social with renovations, a fresh new menu and hope for the future.

(dramatic music)
GORDON: I'm Gordon Ramsay,
and I'm hitting the road
once again,
to struggling restaurants
all across America.
Look at the color of this.
It's all gone.
With so many restaurants
on the brink of collapse...
I'm not up to this,
don't you understand?
And how can you tell me
that you care?
You do not care.
I know that
I need to work quickly,
so I've given myself
just 24 hours...
WOMAN: Oh, my God.
GORDON: To try and save
each of them.
‐You guys could get shut down.
GORDON: But when people
know I'm coming,
they tend to hide
what's really going on.
So I'll be covert, hiding
cameras in the restaurants
and myself in plain sight...
To catch them all red‐handed.
Oh, my God.
What I discovered was shocking.
(coughs, sneezes)
GORDON: If I have any hope
of saving them...
If you were my executive chef,
trust me, you'd be toast.
I'll have to go
to hell and back...
We're not [bleep] around
with $1/4 million in debt.
In 24 hours.
Don't act precious.
You don't want to [bleep]
with me, honey.
♪ ♪
(timer ticking)
(rock music)
GORDON: I'm in Costa Mesa,
a ritzy upper‐class community
where residents enjoy
all the spoils
that Southern California
has to offer.
I'm on my way to a restaurant
called Social.
They're located in
an ultra‐competitive
restaurant market where
you can't just be good;
you have to be great.
By all outward appearances,
everything at Social
looks fine.
But when you peel off
the façade,
you'll find
a dysfunctional restaurant
that is downright antisocial.
(dramatic music)
My name is Andrew Dorsey,
and I'm the owner‐operator
at Social in Costa Mesa.
I've owned Social
for just over four years.
My name is Raquel Dorsey.
I am Andrew's wife,
and I'm co‐owner
of the restaurant.
Getting ready
for that busy service.
When we first opened Social,
I was seven months pregnant,
and we didn't know how
we were gonna pay our rent.
There was just no option
for failure.
Pinot grigio?
You got it.
So after about a month,
it spread like wildfire.
We're the new hottest thing.
There was a line out the doo.
Our weekends were sold out
a month in advance.
RAQUEL: We were really
living the dream.
ANDREW: And then that dream
turned into
a little bit of a nightmare.
So how many did we have
in the books tonight?
ANDREW: After our year two,
all of a sudden,
the weekends got
a little bit slower.
We were booking out
maybe half the reservations.
Sales are down over $400,000.
Like, what's happening?
Hey, why do these potatoes
have zero flavor?
I have worked at Social now
for six months.
One of the biggest issues
that I've been
confronting with the staff
since I took over
was having them follow me
and believe in
what I was trying to accomplish
with this restaurant.
What I think about
Executive Chef Jayro?
Can I cuss?
We're having a tough time
in the kitchen
because just recently,
my old executive chef, Jose,
came back, but he's only
cooking in an hourly capacity.
Dan, you're gonna need
new limes.
The ones you have
are pretty gross.
I took off
to take a brief hiatus,
because I was
completely burnt.
I tried a few different
and ultimately felt like
my place was here.
‐How far is that corn?
MAN: Not too far.
It is a little bit
of a weird vibe back there,
because you have the guy
who used to be in charge is now
technically working
under the guy
that was working under him.
You know that there's
nothing better out there.
Jayro, he doesn't trust
none of these guys.
Hey, did you cut
those potatoes, sir?
The respect is not there.
JAYRO: Stop using those [bleep]
board markers, please.
JON: Jose's more like,
"I trust you guys.
You guys can do this."
Yes, Chef.
ANDREW: There's constantly
a fight in trying to get
people just to do their job.
We got four dudes in
the kitchen right now, dude.
We can't have a 30‐minute
skirt steak.
For me, it's tough because
I put everything
into what I do.
Hey, these meatballs
aren't very warm.
They should be piping hot
out of the oven.
RAQUEL: Andrew is Superman
at home.
Andrew is Superman
at the restaurant.
He's never without his cape.
I love my husband.
He is the person I first
want to serve in the morning,
and he is the last person
I want to serve at night.
Can I get this
out of your way?
‐Yes, please.
‐Thank you.
RAQUEL: Right now,
we are about
$250,000 in debt.
So what's at stake for us
is pretty much everything.
ANDREW: We don't have
a backup plan.
So losing means more than
just losing a restaurant.
It means possibly losing
my family,
possibly losing
my relationship.
It's becoming very real.
♪ ♪
GORDON: With only 24 hours
to try and turn around
these social misfits,
I need to find out
what they were all doing wrong.
But when people know
I'm coming,
their social etiquette
tends to improve.
So I found
a Gordon Ramsay impersonator
to act as a decoy,
and he's the spitting image
of yours truly.
While my team gets me
in disguise,
I'm sending in my look‐alike.
(exhales forcefully)
(curious music)
(exhales forcefully)
How are you doing today?
No, good, fine.
Can we get you started
with something?
Right, I'm gonna go
for the figs burrata.
‐Homemade pasta, definitely.
‐All right, fantastic.
VIP on 20.
Who's that?
ANDREW: Some chef.
Go check it out.
WOMAN: Smile.
One, two, three.
‐There we go.
‐Thank you so much.
Enjoy. It looks fabulous.
That's one for the old
mantelpiece, that one, darling.
Oh, [bleep].
Are you serious?
Oh, my God.
Y'all better not
[bleep] this up.
My pits are sweating.
ANDREW: Let's go, guys.
Cook like your life
depends on it, please...
'cause it does.
Thank you.
Let's sit down.
No one's in the bleachers.
Iced tea or hot tea?
‐Hot tea.
‐Got it.
What's going on?
No greet, no meet.
Shishito peppers here
for you, sir.
‐All right. Fantastic.
‐A lime aioli. Enjoy.
All right.
Thank you.
So the staff
actually believe
it's me over there
in that white jacket.
‐Can you believe that? Look.
Way too much salt on there,
big man.
It's like‐‐I'm done with those.
You can take those.
Too much salt, bro.
[bleep] told you too much salt.
MAN: I'll do the crudo, then.
The salmon crudo
or the scallop crudo?
‐Scallop crudo.
‐Got it.
GORDON: To see if Social's
service and food
is up to par with
its outwards appearance...
I'd like the chicken
and waffles.
GORDON: We're ordering
a wide variety of dishes.
The wood‐fired lamb lollipops,
‐The tri‐tip.
How do you want it cooked?
‐Thank you. Yeah.
Walking in, lamb chop,
chicken and waffle,
tri‐tip, rare, date night.
DAN: Heard.
ANDREW: All right.
Thank you for your patience.
‐Oh, wow.
‐Got the pig head here for you
with a little guac.
GORDON: Service so far in here
has been terrible, right?
So there's clearly...
MAN: Well, they're catering
to him.
ignoring everybody else.
These still haven't
gone out to 54?
Yo, can I get
those scallops, please?
What is that?
Now he's spitting food out
in the napkin.
Where does he get
those bad manners from?
[bleep] me.
Can they get anything right?
I have the scallop crudo.
GORDON: I'm always worried
when they start putting
edible flowers in everything.
Holy [bleep],
it's burning my tongue.
GORDON: Yeah, way too spicy.
It just kills it.
All right, and we have
your chicken and waffles.
The plate's a little warm,
so be careful, okay?
And the tri‐tip.
GORDON: I ordered it rare.
See how it's medium?
So that's overcooked.
WOMAN: Ew, the chicken
doesn't taste good.
‐That's raw.
‐Completely raw.
GORDON: Look at that.
GORDON: Man, that's bad.
And that's what happens
when they're all focused on
Gordon Ramsay's dishes
over there.
It's like a bird's nest
of Brussels sprouts.
In Orange County,
you need to be on point‐‐
Food on point,
service on point,
décor on point‐‐
otherwise they're gone.
(ominous music)
♪ ♪
How spoiled are you getting?
Ladies and gentlemen,
can I just have your attention
for 30 seconds?
I need all of you
to stop eating right now.
You, forks down.
You've eaten enough.
Drew, can you get everybody
out of the kitchen, please?
Front of house
and back of house, let's go.
Everybody in the front.
Not out, but...
So let's make this clear.
I suppose,
to get good service,
you have to be Gordon Ramsay
around here.
Because what we just
experienced has been
nothing short of embarrassing
and certainly not social.
♪ ♪
(cheers and applause)
Oh, my God.
♪ ♪
Martin, thank you.
I'll take it from here.
[bleep] off.
(cheers and applause)
I'm shocked.
Based on that experience,
I know why Social
is struggling.
But let me tell you something.
Right now...
Social is closed.
All of you,
meet me outside
in two minutes.
What a joke.
Well, that was
really embarrassing.
(rock music)
♪ ♪
Wait, what?
♪ ♪
GORDON: Ladies and gentlemen,
come over, please.
This is Hell on Wheels,
an amazing state‐of‐the‐art
truck that unfolds
with one of the best kitchens
I've ever put together.
Not only that,
but it's staffed with a team
that are passionate.
Over the last couple
of weeks,
you've been under surveillance.
And it's interesting to watch
the behavior of staff
when they think they're not
being filmed.
Open your eyes, all of you.
(tense music)
♪ ♪
Holy [bleep].
I can't even get to
the walk‐in.
Yo, what the [bleep]
are you doing, dude?
Just walk around and you're not
gonna plate your [bleep] fries?
DAN: You fire him, I go.
MEL: All right, how much
you want to bet it's gonna take
another 25 minutes
for those Brussels sprouts
to land for 56?
They still haven't
[bleep] come?
G: There's definitely
sometimes a blur
between friendship
and ownership
when it comes to working here.
G's over here dressing
to impress tonight.
Yeah, you're trying to make
some tips, dog.
♪ ♪
Excuse me.
‐Oh, that's gross.
(coughing continues)
‐(crowd gasps)
♪ ♪
(dramatic music)
♪ ♪
Excuse me.
‐Oh, that's gross.
(crowd gasps)
♪ ♪
Jayro, you're
the executive chef, right?
And so an executive chef
digs his fingers
and licks his fingers
and then continues cooking?
If you were my executive chef,
trust me, you'd be toast.
♪ ♪
Drew, your dream, your baby,
what [bleep] is happening?
‐A lot of things.
‐You giving up?
Customers, are you shocked
at that behavior?
Based on what you just
who would come back
to Social?
That's nobody, Drew.
I've got 24 hours
to turn this place around.
Customers, I need to see you
back in 24 hours.
I need one more chance
to prove
that Social
is worth revisiting.
Every member of staff,
I want to know,
do I have any help doing it,
or are you gonna stand there
and stare at me?
‐I'll do it.
‐Are you committed?
‐Yes, sir.
'Cause that 24 hours...
starts now.
(timer ticking)
Staff, get on your phone
and ring home
and tell 'em you're not gonna
be back for the next 24 hours.
I'll see you back
at the restaurant.
(upbeat music)
Hey, babe, I don't think
I'm coming home.
I'll be home hopefully
sometime tomorrow.
We're gonna turn this place
around in 24 hours.
(suspenseful music)
♪ ♪
♪ ♪
Four years ago, we had
the best reputation in town.
Now our reputation has gone
to [bleep].
Jayro, why are we inconsistent?
I feel like there's been
a very big lack of discipline.
A lot of cooks leaving,
not showing up,
showing up late.
But you're the head chef,
Jose, you used to be
the chef, right?
Did you have the same problem
with the line cooks
that Jayro's having?
‐I don't.
‐You don't?
Executive chef,
previous executive chef...
Jon, nickname Sneezy...
Yeah, Chef?
What's the issue?
'Cause this does not
make sense.
‐It's confusing...
‐It's confusing?
To be honest right now.
It's obvious to why
we're in this mess.
The engine room's
Are you taking advantage
of a weak owner?
No, I'm not.
Mm...I wouldn't say
"a weak owner."
And what parts do you think
of your husband as not weak?
All of them.
Have you seen him?
So you can protect the man
that's taking shots
with the staff over tending
to the customers?
You can do that all you wish.
That's a little unfair.
You can be defensive,
but let me just‐‐
You've only been here
for, like‐‐how long?
Let me make one thing
very clear.
Okay, go ahead.
You can wave your hand off
and be dismissive all you wish.
I've done my due diligence.
I'm talking about surveillance
over the last three weeks.
You're talking
to the wrong person right now.
Don't act precious.
You don't want to [bleep]
with me, honey.
‐(exhales forcefully)
Raquel, you can look
at the wall, ignore me,
but let me ask you
a very important question.
How far away are you right now
from closing this place down,
If we had two weeks
of slow business,
we wouldn't keep
our doors open.
‐Big stakes here.
‐I know.
I want you to have a look
at something,
and I think it may
wake you up a little bit.
I hope so.
Listen now.
♪ ♪
GRAYSON: I've definitely
thought about quitting
a number of times in the last
year and a half or so.
I can be successful with
my skill set somewhere else
in a heartbeat.
JIMMY: Front of the house,
to the back of the house,
we're getting fed up with it.
We have our leads
and our managers
that aren't taking
for the stuff they should.
G: We try really hard, and...
it's hard to put that much
of yourself into something
and not even feel like
it's being acknowledged.
RAQUEL: We literally, like,
hold our breath
every single day
to see what number
hits the account.
We have 32 other families
that we have to pay.
And it is
absolutely terrifying,
because what if we can't
do that?
Does anybody want to, like,
come home
and, like, tell our kids, like,
"No, we have to move
"because the dream
just didn't pan out
the way that we thought
it would"?
♪ ♪
Every employee, I'd like
to see a show of hands
if they thought
about quitting here
in the last three months.
♪ ♪
Drew, you even raised
your hand.
Some days, I wish I could quit,
♪ ♪
This is one of the most
dysfunctional, fractured
restaurants I've ever
come across.
And I'm not certain
if I can help you,
because there's
no togetherness here.
And with that [bleep]
clock ticking
and barely 22 hours left,
I've gotta start my renovations
and cut the [bleep].
♪ ♪
Bryan and Teresa‐‐
this is my renovation team,
and they know their stuff.
I need every member of staff
getting their hands dirty
and falling back in love
with this place.
Is that clear?
ALL: Yes, Chef.
Get a grip.
Bryan, Teresa, please,
let's go.
All right, guys, let's start
clearing all these tables
and chairs, everything else,
All the place settings,
goes back to the kitchen.
Everything else
on the side stays.
GORDON: Before I dig deeper
with Drew,
we need to transform
this cold, uninspired space
to thrive in Costa Mesa's
competitive restaurant marke.
Feels like right before
we opened.
It does feel that way, baby.
I want a nice
evening environment.
‐A little bit more plush.
So we're gonna soften it up
with some round tables.
And it needs color.
Like, that's the thing, too,
is, like,
it's just white everywhere,
and so it doesn't feel nice
to be in here.
‐The bones are here, right?
But the bare bones are here,
which is a dream.
‐Yes, sir.
‐Okay, good.
‐Good job. Thanks, guys.
‐Thank you.
‐Thank you, sir.
Can't wait to see
the progress.
MAN: Watch your fingers
and your toes.
It's like a rebranding, guys.
We're rebranding.
We're rebranding.
Where's the chefs?
When you have a kitchen
with two fractured head chefs
that no one's taking
it's a disaster.
There can only be one leader
behind the line,
so I think I've come up
with a way
to get things back on track.
I'm done with this
fragmented [bleep].
There's a big issue here.
You heard it from the cooks.
You can understand
that frustration.
‐How do we fix that?
Get on the same page.
Yeah, and let me tell you
how you're gonna get
on the same page.
What I want you to do now
is to go back into that kitchen
and, in 30 minutes,
cook Drew one dish each
that's not on the menu,
a dish that will elevate
this place going forward.
The best dish will be
the head chef.
♪ ♪
The other person
is going home.
Got you.
And more importantly,
we're tasting it blind.
Drew will have no idea
who cooked what dish.
GORDON: Because that will be
the true reflection
of who really deserves
to hold those reins.
Your 30 minutes start now.
Let's go.
GORDON: Line cooks...
MAN: Yeah.
There's gonna be one head chef.
Head next door and watch them
cook for their lives.
‐Yes, Chef.
‐I'll see you in a minute.
(tense music)
So three minutes gone, yes?
27 minutes remaining.
♪ ♪
It's their [bleep] jobs
on the line.
My heart is racing for them.
♪ ♪
Jayro, describe the dish,
So the dish is pork chop
on the herbed polenta
with whiskey apples
and roasted sunchokes.
Jose, describe the dish,
So I'm doing couscous
with braised leeks,
pomegranates with the shaved
leek salad, and salmon.
Let's go.
♪ ♪
Damn, those knife skills.
Jayro's in the zone.
I don't want to work for Jayro,
He can't run a team.
(exciting music)
GORDON: Taste everything, yeah?
BOTH: Yes, Chef.
GORDON: Elevate it.
Someone's gonna help put
this restaurant
back on the map.
JAYRO: Heard.
GORDON: Five minutes to go.
That's a nice salmon.
We're coming up to
90 seconds to go, guys.
Let's go.
(suspenseful music)
Yeah, they have to plate now.
GORDON: 45 seconds to go.
♪ ♪
Oh, my God.
GORDON: Come on, you got this.
♪ ♪
two...one...and stop.
All done.
Oh, my gosh.
My anxiety is just...
GORDON: Put 'em up there,
please. Thank you.
I mean, it's nuts
that it kind of
all just kind of comes down
to this, you know?
A single dish.
Moment of truth.
♪ ♪
(timer ticking)
(dramatic music)
Oh, my gosh.
I don't want to work for Jayro,
GORDON: A kitchen can't
function with two head chefs.
So Jose and Jayro have cooked
a unique dish
that Drew will taste blind.
Moment of truth.
GORDON: The winner will
stay on as executive chef,
and the loser will be let go.
Okay, let's have a look.
That is a pork chop
with a creamy polenta
served with fried apples
and sunchoke.
This is pan‐seared salmon
with confit of leeks,
and finished with
a citrus garnish.
So why don't you dig in?
(tense music)
♪ ♪
How's the seasoning
on that pork?
It's good.
It's tender.
It's still juicy.
Polenta is creamy,
but tastes like
the pork chop that we currently
have on the menu,
except for just adding
some apples.
Dig into the salmon.
♪ ♪
Let me see inside that.
How's that cooked
in the middle?
‐It's cooked great.
‐Really beautifully.
And it's someone taking a leap
and saying, "I'm gonna do
something different
and take a chance."
But not too much flavor
going on in the salmon.
Needs more acid.
‐Some acidity there.
So do you prefer the pork,
or do you prefer the salmon?
The most elevated dish from
what we currently have is...
♪ ♪
JON: I'm nervous right now.
It's‐‐oh, my God, dude.
(dramatic music)
GORDON: Right.
Drew, who's staying
and who's going?
ANDREW: Although I like
both dishes,
the rules were clear
to be elevated,
to make a strong stance,
to make a change.
And that dish
was the salmon dish.
The salmon was cooked by...
♪ ♪
GORDON: Well done.
So, Drew, what do you have
to say to Jayro?
ANDREW: I respect you and I
appreciate your hard work,
but unfortunately
we have to part ways,
and Jose has to step up
as the executive chef.
♪ ♪
In this business,
you can always be replaced.
You can be let go
and a restaurant
can have someone new
the very next day.
But it goes both ways,
'cause I can leave here
and be somewhere else
Gentlemen, say hello
to your new head chef.
‐'Sup, Chef?
Officially welcome back,
Thank you.
GORDON: Now that
the kitchen staff can unite
behind one leader...
You know you got my 100%, bro.
Good job.
GORDON: I need to check in
on the renovation process
in the dining room.
Watch your head.
(drill whirring)
‐Yeah, good.
Okay, 3 on, 47 to go.
With renovation well underwa,
the clock is still ticking,
and I need to get back
to Raquel
to address some issues
that I didn't get resolved
at the staff meeting.
Raquel, what were you doing
before you started working
in this restaurant?
I was Miss California.
Oh, wow.
So how did you get involved
in the business?
I've been in the service
industry since I was 16.
Andrew and I started dated
ten years ago.
When we first started dating,
I was like,
"I think I can help you."
Wow. Whether you
believe it or not, you know,
I'm not the enemy;
I'm here to help.
And so what I was trying
to get to is that
no one's been accountable
for how bad
we are performing,
because everyone's in denial.
A, you got defensive
'cause I went for Drew.
Well, naturally.
He's my husband.
Of course.
I appreciate,
but I've gotta separate
the personal
from the professional.
Of course.
You're overprotecting him,
as your husband.
And there's two different
things going.
Your family‐‐
separate your family
‐out of this for a moment.
Don't overprotect him
running his business.
Be honest with him.
'Cause that will go a long way
going forward.
Drew, whether he likes it
or not,
needs to step up and start
acting like a proper owner.
Where do you see
his weaknesses?
Asking for help.
So there's a pride issue?
I 100% believe that.
So what do you think
is the best way
for me to get through to him?
How do I unlock the Drew that
opened this place
four years ago?
'Cause if this doesn't work
now, we're in trouble.
‐I know.
Bring up me and bring up
the truth.
All right, I'll do that,
providing you stop running
behind, kissing his ass.
‐I appreciate your time.
‐Of course.
‐Yeah? Thank you.
♪ ♪
Yeah, we're gonna do some
pictures for their lounge wall.
Who's gonna be up first?
(upbeat music)
‐Right, we ready?
WOMAN: Ah, I love that.
TERESA: Love it.
Oh, that's great, you guys.
That one is really good.
‐(camera shutter clicks)
‐Those are cool pictures.
I love that.
‐How you feeling?
‐Hell yeah.
Yes? You good?
So let's focus on getting
to another level.
Elevate it.
This is the menu
we're gonna launch.
Let's start off
with the harissa roasted.
So it's a marinated,
roasted honeynut squash
with a whipped burrata.
Ooh, I love harissa.
We got a beautiful
wild mushroom risotto
‐with black truffles.
‐I love risotto.
Next to that, you got
the pan‐seared striped bass
with bacon broth, pearl onion,
Manila clams.
Next to that,
pistachio‐crusted rack of lamb
served with charred eggplant,
feta, a little purslane art.
And then finally, a wood‐fired
tomahawk steak for two
served with red wine butter,
black truffle jus,
roasted fingerlings,
and charred romanesco.
So let's get on
with some cooking.
When you think of
diversity of a risotto,
it's pretty incredible, right?
‐Yeah, Chef.
‐Okay, we use an arborio rice.
It's all about the toasting
of that rice.
And so that gives it that nice
little nutty, brown flavor.
Exactly that.
But you got a lot of knowledge
at 27.
How old when you first
started cooking?
I must have been, like, 12.
I used to cook for myself
and my little sister.
I didn't get into
an actual kitchen
until I was about 15, 16.
I worked in a little
pastry shop.
So you had a job
in the kitchen early on?
‐Yeah, early on, man.
I had to make money to,
you know...
Where I grew up,
it was just a lot of
gangs and drugs, so...
Luckily I had the kitchen.
So the kitchen showed me
direction and discipline.
And the key is,
if you have passion and drive,
you'll get yourself
out of anything in life.
‐Exactly, you have to want it.
I love that.
So I'm using two liters
of chicken stock,
some garlic in there.
And then the thyme.
And then we'll hit it
at the end
with a touch of butter.
Now, I'm gonna put
some Parmesan in there,
which will help season it
as well.
‐Helps it bond together, too...
‐nice and closely.
‐It does.
Fresh truffles in there.
‐Dig in.
‐Yeah, thank you.
(rock music)
It's got the flavor
of those mushrooms on top.
JOSE: That's beautiful.
♪ ♪
We are launching in 17 hours
from now.
Get the brigade up.
You have to motivate them.
My team will get them trained,
Gents, come up.
Let's go.
(tense music)
Jose can cook,
which is great news.
The big question for me is,
can that guy lead?
These line cooks,
they need to step up.
I've gotta get back
to the owner,
because the problems right now
are him.
GORDON: Drew, let's catch up.
DREW: Let's do it.
Hours away from reopening,
how you feeling?
(clears throat)
I feel like the guys
are fired up in the kitchen.
They finally have a leader
they want to follow.
It was good to see you
step up and take that decision.
But Social needs to become
number one again,
and it starts with you.
Why have you lost touch
of being a cutting‐edge,
firm, but fair owner?
So in the beginning,
we had one true executive chef,
one true floor manager.
So we ran that for two years,
and things were phenomenal.
Fast‐forward two years later,
the chef thinks he's
God's gift to cooking,
so we have to part ways
with him.
You know, I had to fire
my general manager.
I was left with just myself.
So you just mentioned
the issues
with all the staff.
There's no business anywhere
in this country
that doesn't have a problem
with the staff.
But the one person you haven't
mentioned or spoke about
is you.
Because it starts and ends
with you.
Of course.
I don't see one assertive,
fierce [bleep] bone
in your body.
Employees need to be led.
I've tried that,
and I've gotten zero response,
because I always feel like
I'm being held hostage
and people don't want
to be micromanaged.
Drew, cut the [bleep].
You did something to me
When I asked every member
of your staff about leaving,
you put your [bleep] hand up.
It was a stupid joke that‐‐
it was‐‐
‐It's not a joke.
‐I know it's not.
We're not [bleep] around
with $1/4 million in debt.
Why did you do that?
(suspenseful music)
(timer ticking)
(timer ticking)
When I asked every member
of your staff about leaving,
you put your [bleep] hand up.
It was a stupid joke that‐‐
it was‐‐
‐It's not a joke.
‐I know it's not.
We're not [bleep] around
with $1/4 million in debt.
Why did you do that?
There's nothing to joke around
You can't put your wife
through that.
And then she's defending you.
Because she knows me
and she knows‐‐
But I'm not asking you
to become a [bleep] doormat.
Stand up for the business
and how you got
into this role first.
So the hard part
about that is,
I'm a straight‐edge,
hard‐nosed [bleep].
‐They cannot handle that.
No one's respecting you the way
you should be as a boss.
You need to take ownership.
Right now,
you're just one of the boys.
We're in a tough area‐‐
a very demanding,
unique clientele
that knows their [bleep]
around here.
You're either exceptional,
or you're out of business.
♪ ♪
What is your biggest fear?
♪ ♪
My biggest fear is losing
the restaurant,
'cause then I'm a failure;
I'm nothing.
‐There is no backup plan.
It's tough because I give
so much to the restaurant
that when I get home,
I have nothing left to give
to her and to the kids.
You know, in my head,
I am doing the right things,
and I am working hard.
But apparently it's not
good enough, so I need help.
Asking for help is by no means
a sign of weakness.
I need it.
I don't‐‐
It's a simple formula.
Give your people the skills
they need to succeed.
Empower them to do their job.
But more importantly, Drew,
hold them accountable.
♪ ♪
And employees will thrive
in that environment.
Next time you walk back in
that room,
get back to that hungry,
determined individual.
Is that clear?
Yes, sir.
I appreciate it.
Thank you, buddy.
GORDON: What I want to see
from Drew tonight in relaunch
is start acting as an owner
and run this business
as if it's the most important
service of his life.
If not, there's no more Social.
This project's gonna take
a while.
GORDON: The clock is ticking,
and there's still
a ton of work to do.
I know.
GORDON: Staff and crew worked
through the night,
pushing themselves harder
than ever before.
GORDON: Everyone is on
their last legs.
You want to drive that
about halfway in.
All right.
GORDON: And with hours away
from relaunch,
my kitchen staff
is running out of time
to get these cooks trained
on the new menu.
MARY: But you remember
what I said?
You need to always use
a clean spoon...
Yes, Chef.
Or else it's not gonna
come off.
GORDON: The jury is out
about whether
they can execute the dishes.
I'm a little speechless.
(laughs nervously)
This is my first time actually
working with tomahawk.
Jose, how's it going?
You good?
‐We good?
‐Yep, doing great.
‐Yes, Chef.
‐Yeah? Put the pan down.
Put that on there. They go‐‐
Work with two hands.
They go in there like that.
And come in.
Twice as quick, yeah?
‐Two hands.
‐Yes, Chef.
When they start lifting
pans up, two hands.
Pan down, two hands.
Twice as quick.
Do you know what I mean?
Walking around like that,
‐two hands.
‐No, I know, awkward...
Yeah, twice as quick.
Alex, give me two minutes
in there, please, darling.
Yes, Chef.
Thank you.
Mary, you stay here.
All right, how have they been?
I think they just need to have
a little bit more
confidence in the dishes.
They just need to work quicker,
and then they can be better
at service.
Anyone you're worried about?
I'm a little bit worried
about Jimmy.
He's the most green.
I only make mistakes
at least once.
That butter's getting
too dark.
‐Oh, yeah.
MARY: He needs to speed it u.
The dishes are tough,
MARY: Yes.
‐So let's get them set up.
Let's get behind the line.
Let's fire a couple of tables
and get those wheels turning.
‐Yeah? Thank you.
This is the most complex,
difficult menu
so far this year to relaunch.
JOSE: You don't want to take
the butter to that point,
you know what I'm saying?
'Cause brown butter's
[bleep] amazing,
but burnt butter
tastes like ass.
Big question is,
can they pull it off?
Because there's a lot
of finesse
that's gonna be needed, and
everybody needs to step up.
One tiny mistake, and trust me,
it comes down
like a deck of cards.
(timer ticking)
GORDON: Coming up...
So that lady there...
ANDREW: All right, guys,
we're getting backed up.
You got the entrées
on my VIPs?
Food's got to go out hot.
‐Are they the critics there?
‐Yeah, that's 29.
GORDON: They've been waiting
an hour!
♪ ♪
(clock ticking)
Oh, my God!
WOMAN: Oh, my God,
there's like, new chairs.
GORDON: We've reconceived the
restaurant to ensure Social
will attract Costa Mesa's
well‐heeled clientele...
I like the separation too,
like bar and dining room.
Yeah, me too.
GORDON: Creating a space
that's warm and welcoming...
WOMAN: This is so cute. Stop.
GORDON: Where guests will wat
to stay, connect,
and get social.
WOMAN: Looks so good.
MAN: Are you guys crying?
the clock's ticking.
Let's get everything set up
for service
and get cracking, okay?
First ten minutes, nervous‐‐
that's normal, but work through
those nerves, okay?
Yes, Chef.
If we talk together like
a proper brigade, yes?
‐We're gonna make it, okay?
‐Let's go.
(dramatic music)
♪ ♪
We're opening in just under
15 minutes from now.
How are you dividing
the sections?
Who's doing what?
So tonight we got Grayson
behind the bar with Mel.
‐Jose's in the back killing it.
G's gonna be stepping up,
running the floor tonight,
‐taking care of all that.
GORDON: Great.
I'm gonna go back and expo,
and then she's gonna take over
and run the front.
GORDON: Raquel's gonna be
our host.
GORDON: Great.
Now, we have a new system
from TouchBistro,
one of the most sought‐after,
state‐of‐the‐art POS systems.
You can track everything.
It's the absolute set.
Tonight we have two phenomenal
heavyweight critics
reviewing us live, so this is
an amazing opportunity
to get back to number one.
Everybody needs to be
at the top of their game.
ALL: Yes, Chef.
GORDON: Let's get set up, guys.
Let's do it, guys.
You ready?
‐Let's get after it.
‐Get it.
(crowd cheering)
Ladies and gentlemen,
thank you.
Welcome to Social.
I appreciate each and every one
of you guys
and the hard work
that you put in.
It's been a crazy couple days,
but tonight is when
it's all on the line.
Join me in counting down.
ALL: Nine, eight, seven,
six, five, four,
three, two, one.
Thank you, and enjoy.
(cheers and applause)
‐He's here.
‐Let's [bleep] do it.
(rock music)
Do you notice a difference
in the décor?
‐Yes, absolutely.
‐Oh, my gosh, it's great.
Yeah, it's beautiful.
Can I get everyone started
with some drinks over here,
my friends?
MAN: Start over there.
Medium rare okay?
MAN: Yeah, here we go.
So up front is two risottos
with butternut squash.
Then you got two risottos solo.
MAN: Heard.
First one's about to plate.
♪ ♪
‐He has cocktail game.
So that lady there
in the corner...
Okay, I'll let kitchen know
GORDON: Yeah, make sure
the staff don't forget
about the rest of the customers
in the process.
‐Yes, sir.
‐Let's go.
♪ ♪
29, VIP.
Make sure these are
[bleep] perfect.
♪ ♪
All right, two risottos.
Good. Service, please.
It's a successful first push.
The kitchen is firing
WOMAN: All right,
I have a butternut squash.
GORDON: And patrons
are loving the food.
Is this your first time
dining with us?
‐Yeah. I'm Scott.
‐Nice to meet you guys.
‐I'm Dean.
Dean, pleasure to meet you,
♪ ♪
That is the best risotto
I've ever had.
ANDREW: All right, guys,
we're getting backed up.
Let's get these plates
flying out, please.
GORDON: But a packed house
and a kitchen challenged
with executing a new menu
for the first time
has ticket times lagging.
‐Yes, I will go check.
‐What's taking so long?
(tense music)
Yes, Chef, so start again.
WOMAN: My table
has been waiting
over an hour
for their food.
So you still need
a later one?
I still need two‐‐
I need two risotto.
What were the entrées?
The steak and the lamb?
‐I'll check on that for you.
How many entrées are waiting
to be picked up?
One, two, three, four.
Let's go, guys.
We're backed up.
But we'll get out of it, okay?
‐Six minutes on sea bass.
WOMAN: Ticket time
for our ticket...
WOMAN: Extremely long, yes.
RAQUEL: Do you know how long
it's been?
Here, look.
♪ ♪
50 minutes.
50 minutes?
GORDON: Right now,
Social's reputation
hangs in the balance
as the one person
who can make or break them
has been waiting almost
an hour for her entrée.
Food's not coming out now
'cause we're backed up
in the kitchen,
so we got a bit of a dilemma.
So we need to start
filling that in.
Yeah, this is where they need
your help now.
That's where‐‐he absolutely
needs your help
in there now, right?
Come on, come on, come on.
ANDREW: Hey, you got
the entrées on my VIPs?
I need 29 ASAP, please.
MAN: I got two sea bass
Look at me.
We're on 55 minute.
But hey, just make sure
it's perfect, please, okay?
‐Yes, Chef.
ANDREW: Make it worth
the wait, guys.
Don't leave here till you got
those fishes in your hand,
JOSE: Here, I'm giving you VIP
right here.
‐Thank you.
‐[bleep] dead?
‐Food's got to go out hot.
‐Are they the critics there?
‐Yeah, that's 29.
GORDON: They've been waiting
an hour!
♪ ♪
(tense music)
He's putting up the rib eye
right now.
All right.
It should be piping hot.
Food's got to go out hot.
‐Are they the critics there?
‐Yeah, that's 29.
GORDON: They've been waiting
an hour!
‐They're not‐‐
‐Just fire
‐two more fish, please.
‐Heard, Chef.
Keep pushing, baby.
Let's do it.
‐Communicate, man. Don't‐‐
‐Yes, Chef. Yes, Chef.
How long on the fish?
Three minutes on fish.
♪ ♪
After you're done
with those fish,
‐fire me one more, please.
‐Yes, Chef.
Plating two sea bass.
One minute.
Dope. Let's go.
Make this sexy.
ANDREW: All right, let's turn
the corner, boys.
JOSE: Yeah, let's go.
And two sea bass.
GORDON: That's the president
of the Restaurant
Association OC.
Let's go.
JOSE: Dope.
Let's put up the next one.
All right, you two.
‐Your sea bass.
(rock music)
(dramatic music)
♪ ♪
They're doing some
good things here.
This is really fantastic.
Definitely worth the wait.
(rock music)
Okay, we're back on track.
That will go straight
into the entrées.
You can help Jon‐Jon plate.
I'll help (indistinct).
‐Yes, Chef.
♪ ♪
‐Three risotto up.
Do you have any tables
that are dragging right now?
No, I think we just, like‐‐
we just got back, to, like,
a level playing field.
Everyone's good.
It's all just coming together.
It's coming together.
Just keep an eye
on your tables,
try to help out Lindsey
and everybody
and do the best you can,
all right?
Go it.
‐How's everything tasting here?
How was the ri‐‐
That was a hit.
The risotto was amazing.
If I could bathe
in a tub of it, I would.
They're loving the food, yes?
Slow start, but that
was super strong.
I mean really strong.
Well done.
ANDREW: Enjoy, guys.
MAN: It's almost too pretty
to eat.
Looks so good.
‐Well done.
‐Thank you, Chef.
See what happens
when you communicate?
‐Yes, Chef.
Love the atmosphere,
love the bar setup.
In Orange County, you have
to have the best food.
You have to have
the best scene.
And the scene in here
looks amazing.
Jose, sticky there
in the middle.
We got backed up.
But what you did show tonight:
conviction and consistency.
You stepped up,
pulled those reins.
‐27 years of age...
And you've got that kind of
touch and connect with food.
Don't you dare let that go.
You know, if you're
this good at 27,
can you imagine what it'll be
like when you're...
Did you just call me old?
No, you're not 50.
‐No, 65.
‐No [bleep]?
‐I'm [bleep].
‐[bleep] Botox, man.
Hey, stand strong.
‐Thank you.
‐Okay? Good job.
JOSE: Chef Ramsay, he helped
remind me of being myself
and letting
my leadership show.
We still have a lot, a lot
of work to get done.
Best foot forward, though.
We'll push through it
and make sure
that everything's quality.
GORDON: Potential here
is huge.
And the difference tonight
that I saw in you‐‐
you were running your staff;
the staff weren't running you.
24 hours ago, Social was...
a place on the verge of,
you know, possibly closing.
He stepped up tonight.
You proud of him?
Of course.
Of course I am.
You stepped up tonight too.
‐You know...
GORDON: Yes, you did.
And with the help of Gordon
and his team
and everyone
that's helped us out,
I feel like we're back, like,
and better than ever.
Thank you, brother.
RAQUEL: 24 hours ago, Social
didn't really have direction,
didn't really have loyalty,
I think,
from our team and our staff.
But I feel like
there's a new fire,
and I'm excited
for what's to come.
What a difference
24 hours can make.
The kitchen‐‐
wow, what a performance.
Jose stepped up.
The food was exceptional.
But the most important
thing tonight
is that Drew, the owner,
he ran a restaurant tonight.
He didn't massage his ego.
If Drew can empower his team,
keep this business on track,
Social will definitely be
on the map once again.
Captain, we good?
Yes, sir.
Good to see you, my man.
Hey, guys, it's Andrew
and Raquel here from Social.
Since Gordon's team came in,
back of the house,
front of the house
is thriving.
I love you guys.
Let's make it happen.
‐All right.
‐Let's kill it.
He's less micromanaging,
and he's more delegating.
People are set up
for success.
Game time.
Let's get it.
Jose stepped up
as the executive chef.
So that goes together
with this fish over here.
JOSE: Without the drama
in the kitchen,
everybody is focused
and disciplined
and behaving as they should.
How's the tomahawk tasting
so far?
‐Very good.
‐Good? Excellent, guys.
Ticket times are a lot shorter.
Customers are really loving
the new dishes.
The clams are really good.
RAQUEL: The word got out.
People were coming in the doos
and the phones were ringin,
ANDREW: Off the hook, yeah.
RAQUEL: Because Andrew
was able to trust
these people to execute,
we actually took a vacation.
ANDREW: Thank you so much,
I finally feel like I got
my restaurant back.