Kitchen Nightmares (2007–2014): Season 1, Episode 5 - The Olde Stone Mill - full transcript
TONIGHT ON KITCHEN NIGHTMARES,
GORDON RIDES INTO TUCKAHOE,
NEW YORK
AND FINDS A HANDYMAN...
AH!
WITH A DREAM THAT'S BECOME
A NIGHTMARE.
IT'S THE
TABLE!
BUT THAT DOESN'T MEAN THE OWNER
IS LACKING CONFIDENCE.
I DON'T BELIEVE
THERE'S A BETTER OPERATOR
OR RESTAURATEUR
THAN ME.
READ THE TICKET!
THE RATHER ODD MENU
HAS TURNED CUSTOMERS OFF.
LOOK LIKE IT'D COME OUT
OF A BABY'S DIAPER.
RIGHT. THAT SITS ON TOP.
THE CHEF HAS LOST HIS WAY.
DO I STILL HAVE PASSION
FOR FOOD?
PLEASE HELP ME!
NO.
NO.
AND IF GORDON CAN'T
GET THROUGH
TO THIS CONTROL FREAK OWNER...
YOU'RE A FAKE.
YOU'REA FAKE.
THIS RESTAURANT WILL HAVE
NO CHOICE BUT TO CLOSE.
'CAUSE WITH PLATE
OF FOOD WE SEND,
WE'RE NARROWING THE CHANCES
OF THIS PLACE
BECOMING SUCCESSFUL.
CAN GORDON RESTORE ORDER
TO THE OLDE STONE MILL?
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE--
YOU KNOW THAT?
OR HAVE THEY GROWN ACCUSTOMED
TO CHAOS?
ARE WE SCARED
ABOUT BEING BUSY?
YES.
WHAT?
TONIGHT ON KITCHEN NIGHTMARES.
♪
TUCKAHOE, NEW YORK.
A WEALTHY OLD COMMUTER TOWN
45 MINUTES NORTH
OF MANHATTAN
AND HOME TO THE OLDE STONE MILL
RESTAURANT AND BAR.
BUT NOW THE OLDE STONE MILL
IS IN DANGER
BUT NOW THE OLDE STONE MILL
IS IN DANGER
OF GRINDING TO A HALT
FOR GOOD.
OKAY.
SIX YEARS AGO,
I TOOK THIS PLACE
AND I BEGAN MY QUEST
TO CONVERT THIS OLDE MILL
INTO A RESTAURANT.
AND HERE WE ARE.
OPEN FOUR YEARS NOW.
THEN WE TOOK A RISK.
THERE'S NO INVESTORS HERE.
YOU KNOW, WE BUILT IT OUT.
I DID EVERYTHING IN HERE
MYSELF.
IS THIS THE RIGHT SPOT?
ALL THE WOODWORK,
THE CARPENTRY, THE PLUMBING.
THE ONLY THING I REALLY
DIDN'T GET INVOLVED IN
WAS THE ELECTRICAL WORK.
WAS THE ELECTRICAL WORK.
AH!
OKAY.
I DON'T BELIEVE
THERE'S A BETTER OPERATOR
OR RESTAURATEUR
THAN ME.
BUT NO ONE'S COMING IN...
OR TRYING TO COME IN.
EMBARRASSED THAT I CAN'T
GO OUT
WITH THE SIDES THAT I NEED
FOR A TABLE.
MY BOSS, DEAN,
HE'S A PAIN IN THE ASS
'CAUSE HE HAS COME IN
AND SCREAMED AT ME.
- COME ON, MAN.
- READ THE TICKETS.
IT'S HORRIBLE.
IT'S ABSOLUTELY HORRIBLE.
WHAT THE?
DO I STILL HAVE PASSION
FOR FOOD?
NO.
NO.
AND IT SHOWS.
THERE WERE DAYS
I JUST COULDN'T THINK
OF EATING THE FOOD.
I EAT MY FOOD
AND MY FAMILY EATS MY FOOD
AND I THINK IT'S GOOD.
WE DON'T HAVE
A VERY YOUNG CROWD.
THERE IS A ASSISTED
LIVING FACILITY
RIGHT BEHIND US.
AND WE DO HAVE A LOT
OF THE BLUE HEADS COME IN.
THAT'S--THAT'S--THAT'S
THE CUSTOMER BASE.
SERVICE, PLEASE.
WE DO HAVE A PROBLEM
WITH THE SERVICE
BECAUSE IT IS VERY HARD
TO GET PEOPLE TO WORK HERE.
BECAUSE IT IS VERY HARD
TO GET PEOPLE TO WORK HERE.
CAN I GET SOMEONE HERE
TO CLEAN THIS SINK?
MISSING A DISH HERE.
MISSING A KNIFE.
LITTLE PIECE OF GLASS
ON THE TABLE.
NEVER HURT ANYONE,
RIGHT?
I HAVE A REOCCURRING
NIGHTMARE
THAT I'VE HAD
FROM DAY ONE.
WHAT HAPPENS IF I OPEN UP,
STAFFED UP, FOOD READY,
AND NO ONE DECIDES
TO COME HERE?
WELL, IT HAPPENED
THIS YEAR.
I DON'T KNOW.
I DON'T HAVE ANSWERS FOR THAT.
I WISH I DID.
WHEN YOU'RE MAKING NO MONEY,
IT'S VERY HARD
TO CONVINCE YOU
THAT TOMORROW IS GONNA BE
A BETTER DAY
WHEN YOU HAVE BILLS
TO PAY.
WHEN YOU HAVE BILLS
TO PAY.
IT'S NOT THAT NICE
WHEN IT'S SLOW.
A SLOW NIGHT
IS A LOT OF SAD FACES.
YOU TELL ME WHAT TO DO.
WELL, HE'S RIGHT.
TELL ME WHAT TO DO.
LET EVERYBODY EARN MONEY
AND LET DEAN TAKE IT
IN THE AS ALWAYS.
WHY AREN'T MORE PEOPLE
COMING HERE?
I DON'T KNOW.
I REALLY, REALLY DON'T KNOW.
BEING BEHIND ON MY MORTGAGE
AND THE THOUGHT OF THEM
FORECLOSING ON MY HOUSE,
I JUST COUL--
I COULDN'T TAKE IT.
I CAN'T TAKE IT.
HI, HONEY.
HI, BABE.
I NEED MONEY
FOR DRY CLEANING.
MONEY.
MONEY.
WHAT ABOUT THESE PEOPLE?
THINK THEY NEED MONEY?
I THINK MY WIFE
MIGHT KNOW
THESE LAST COUPLE OF MONTHS
HAVE BEEN THE WORST EVER
FOR ME.
I'M GONNA BE UP HERE
AND SEE WHO
THE LUCKY PEOPLE ARE
THAT ARE GONNA
GET PAID TODAY.
THIS RESTAURANT
ISN'T JUST A RESTAURANT.
IT'S OUR LIFE.
IT'S OUR FUTURE.
IT'S OUR CHILDREN'S FUTURE.
BEAUTIFUL.
THANK YOU. BYE.
ALMOST DROVE BY THIS PLACE.
WHAT A BEAUTIFUL BUILDING.
WHAT SCARES ME
IS WHY NO ONE'S EATING HERE.
I'M ABOUT TO FIND OUT.
OH DEAR.
OH DEAR.
GORDON!
HOW ARE YOU?
I'M DEAN MARRAZZO.
NICE TO SEE YOU.
VERY NICE TO SEE YOU.
GOOD TO SEE YOU TOO.
THANKS FOR COMING BY.
NO MATTER WHAT YOU SAY,
THE GUY'S A WINNER.
HIS MICHELIN STARS
ARE LIKE WORLD SERIES RINGS.
HE'S GOT THEM.
TOM.
TOM, HOW ARE YOU?
NICE TO MEET YOU.
THIS IS THE BARMAN, YES?
THIS IS THE CHIEF COOK
AND BOTTLE WASHER HERE.
OKAY. FANTASTIC.
I KNOW HIS CREDENTIALS.
I KNOW HOW GOOD HE IS.
I'M STARVING.
OH, OKAY.
I DO BELIEVE GORDON
COULD HELP THE RESTAURANT.
BUT HOW MUCH SO,
I DON'T KNOW.
JEANIE, THIS IS
GORDON RAMSAY.
JEANIE, THIS IS
GORDON RAMSAY.
WHEN HE APPROACHED ME
AND PUT OUT HIS HAND,
SAID HELLO TO ME,
WELL, FIRST OF ALL,
I LIKE BLOND MEN.
SO HE WAS ADORABLE.
JEAN. NICE TO SEE YOU.
I FELT
A VERY WARM FEELING.
SO GLAMOROUS.
GORDON WOULD BE A PLUS
IN MY LIFE.
THIS IS OUR MENU.
JUST HAS A LITTLE HISTORY
ON ONE SIDE
AND OUR MENU
ON THE OTHER.
THANK YOU.
YOU GOT IT.
HMM.
LOVELY.
I'LL START OFF
WITH CRAB CAKE.
I'LL START OFF
WITH CRAB CAKE.
I'D LIKE TO SEE, UH,
SHRIMP, PLEASE.
I'LL HAVE THE CHOPPED
SALAD, PLEASE.
THANK YOU.
AND THEN FOR, UH,
MAIN COURSE,
RISOTTO.
AND THEN I'LL GO
FOR THE TILAPIA
EN PAPILLOT.
TILAPIA.
MICHAEL.
YOU DO THINGS YOUR WAY.
I AM VERY NERVOUS.
HE'S GONNA COME IN HERE,
I'M GONNA COOK FOR HIM,
AND HE'S GONNA SAY "EGH."
ARE YOU, UH,
CHEWING GUM?
YES, SIR.
YOU ARE.
IS THAT NORMAL?
I SUPPOSE.
REALLY?
APART FROM BEING SLOW,
THE WAITERS THINK
IT'S NORMAL TO CHEW GUM.
HEY.
COME ON, LET'S GO.
SEND IT OUT.
WHEN YOU HAVE SOMEBODY
OF HIS CALIBER COME IN,
I DON'T KNOW
WHAT HE'S GONNA DO.
I DON'T KNOW
WHAT HE'S GONNA SAY.
COOL. THANK YOU.
IT TASTES REALLY STRANGE.
I CAN'T PUT MY FINGER
ON IT.
SOMETHING REALLY WEIRD
IN THERE.
IT'S LIKE A SOUR MAYONNAISE
FLAVOR.
I'M HOPING THAT HE LIKES
I'M HOPING THAT HE LIKES
ONE OF THE DISHES
THAT HE ORDERED.
TWO OF THE DISHES.
MAYBE ALL OF THE DISHES.
BLOODY HELL.
WRAPPED IN PHYLLO PASTE,
DEEP FAT FRIED.
I'VE EATEN SOME PRAWNS
IN MY LIFE, BUT ME,
THAT'S A FIRST.
BLOODY HELL.
IS THIS A POPULAR DISH
ON THE MENU?
YES.
WOW.
SO FAR, I DON'T THINK
HE'S LIKED THE FOOD.
WHAT IS THAT?
CHOPPED SALAD.
OH CHOPPED SALAD.
SORRY. 'SCUSE ME.
LOOK AT THAT.
WHAT'S THAT SQUASHED INTO?
LOOKS LIKE IT'S BEEN SQUASHED
INTO AN ICE CREAM CONE.
OKAY.
THAT'S IT THERE.
RIGHT. THAT SITS ON TOP.
WAS THE CHEF
A MECHANIC?
NO.
NO.
ASIDE FROM ITS APPEARANCE,
PEOPLE ACTUALLY
ENJOY IT.
YOU KNOW, THIS IS MY HOUSE.
HE WAS IN MY HOUSE
AND HE WAS EMBARRASSING ME.
OKAY.
PLEASE DON'T MAKE ME EAT
ANY MORE OF THIS.
TAKE THIS OUT WHILE THIS IS
STILL PUFFY, PLEASE.
LOVELY. THANK YOU.
LOOKS LIKE SOMEONE'S
HAD A IN THE BAG
AND STUCK IT IN THE OVEN.
DEAR.
DISAPPOINTMENT WAS WRITTEN
ALL OVER HIS FACE.
HE DOESN'T LIKE
ANY OF THE FOOD SO FAR.
IT'S GROSS.
PRETTY GROSS.
BASICALLY TOLD ME EVERYTHING
WE'RE SERVING IS.
WHAT'D YOU EXPECT HIM
TO SAY?
EVERYTHING WAS GREAT?
EVERY SINGLE DISH
HE HAD SUCKED.
YOU KNOW, I CAN'T HELP
BUT GET DEFENSIVE.
RISOTTO.
THE CHEF LIKES
ALL THIS LITTLE MACHE,
LAMB'S LETTUCE.
SADLY, IT'S HOT
AND DISGUSTING.
THE RICE JUST...
PUREES IN YOUR MOUTH.
IT LIKE SORTS OF STICKS
TO THE ROOF OF YOUR MOUTH.
IT LIKE SORTS OF STICKS
TO THE ROOF OF YOUR MOUTH.
WHEN A RESTAURANT
CAN'T EVEN COOK
A SIMPLE MUSHROOM RISOTTO,
IT'S A BIG WORRY.
GORDON DIDN'T LIKE
THE FOOD.
DIDN'T SEEM
TO LIKE ANYTHING.
SO NOBODY'S FEELING
TOO GOOD RIGHT NOW.
IF YOU'RE GONNA BE
A RESTAURATEUR,
AT LEAST KNOW
WHAT YOUR FOOD TASTES LIKE.
I DON'T THINK THIS GUY'S
GOT A CLUE
WHAT HIS FOOD TASTES LIKE.
OKAY. TAKE A SEAT.
SIT DOWN.
SURE.
RIGHT. UM, THAT WAS
INTERESTING.
UM, INTERESTING,
BUT BITTERLY DISAPPOINTING.
IS THAT CANNED CRAB?
THAT'S NOT FRESH
CRAB MEAT, IS IT?
THAT'S CANNED CRAB.
THAT'S CANNED CRAB.
WHEN I ASKED VERY POLITELY
"IS THE CRAB MEAT FRESH?",
THE WAITER TOLD ME,
"YES, OF COURSE IT IS."
THE WAITER TOLD YOU
THAT WAS FRESH CRAB MEAT?
YEAH, THAT'S WHY
I ORDERED IT.
I'M SORRY.
I'M SORRY.
FIRST ONE
WAS STONE COLD.
HAVE A LITTLE TASTE THERE
AND EAT THAT FOR ME.
LOOKING AT IT,
IT LOOKED LIKE IT'D COME OUT
OF A BABY'S DIAPER, HUH?
NO ONE'S GONNA COME BACK
FOR THAT.
THAT IS A CHOPPED SALAD.
I MEAN, IT'S HIDEOUS.
HAVE A TASTE OF THAT.
MY EIGHT-YEAR-OLD DAUGHTER
COULD COOK BETTER THAN THAT.
PROBABLY FROM ANYONE ELSE,
PROBABLY FROM ANYONE ELSE,
I WOULD'VE
THREW THE TABLE OVER
AND THREW THEM OUT.
HONESTLY, YOUR FOOD'S CRAP.
HE'S A LITTLE HARSH.
AND HE GOT TO BE A LITTLE
ABUSIVE ON THE FOOD.
OH.
WHAT THE HELL
DID WE GET INTO?
IF YOU THINK
THAT YOU'RE GONNA CONTINUE
RUNNING THIS BUSINESS
SERVING THAT ,
YOU MAY AS WELL
TURN THIS PLACE INTO A MUSEUM.
NO ONE'S GONNA COME BACK
FOR THIS.
I WAS PISSED.
REAL PISSED.
REAL PISSED.
I WANTED TO TAKE THE PLATE
AND SMASH IT ON TOP
OF THE CHEF'S HEAD.
COMING UP, GORDON BURSTS
DEAN'S BUBBLE.
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE.
THIS OWNER BOILS OVER.
GET PAID TO DO IS STAND HERE
NEXT TO PEOPLE
AND GIVE THEM A GOOD
EXPERIENCE.
AND LATER, MICHAEL SNAPS.
IT'S BEEN AN HOUR
AND I GOT NOTHING.
THIS IS THE COPY.
YOU GOTTA HAVE THE OTHER HALF.
THIS GOES FROM THE SALAD.
THIS GOES FROM THE SALAD.
THAT'S COMING UP
ONKITCHEN NIGHTMARES.
IN ORDER TO FULLY UNDERSTAND
ALL THE ISSUES
OF THE OLDE STONE MILL,
IT'S TIME TO GET TIGHT-LIPPED
DEAN TO OPEN UP.
UM, THESE QUESTIONS
MAY NOT BE COMFORTABLE, DEAN,
BUT UNLESS I UNDERSTAND
THE FULL SCENARIO,
THEN I CAN'T GET THIS PLACE
BACK ON LINE.
ONE THING I'D LIKE TO KNOW
IS THE FINANCIAL...
SITUATION.
ARE YOU AWARE OF THE CURRENT
FINANCIAL SITUATION, BARBARA?
UM, HE KIND OF KEEPS ME
IN THE DARK A LITTLE BIT.
UM, HE KIND OF KEEPS ME
IN THE DARK A LITTLE BIT.
I DON'T WANT HER
TO WORRY.
THERE'S NO REASON FOR HER
TO SHARE
THESE ANXIETY AND NERVES
THAT I HAVE.
TOTALLY UNNECESSARY.
I TRY NOT TO BRING IT UP.
IT'S ALWAYS EASIER
JUST TO KINDA
NOT THINK ABOUT WHAT'S
GOING ON HERE.
AND THAT'S PROBABLY
ONE OF THE REASONS
WHY I DON'T COME DOWN VERY OFTEN
TO THE RESTAURANT.
BECAUSE WHAT YOU DON'T KNOW
CAN'T HURT YOU.
I JUST CHOOSE NOT TO DEAL
WITH IT RIGHT NOW.
I LET HIM DEAL WITH IT.
I LET HIM DEAL WITH IT.
I MEAN, THE BOTTOM LINE IS,
YOU'RE LOSING MONEY.
CORRECT. EVERY WEEK.
EVERY WEEK.
YES.
IF WE HAD
TO CLOSE TONIGHT...
JUST SWITCH EVERYTHING OFF,
WHAT WOULD WE OWE?
HALF A MILLION.
HALF A MILLION.
YEAH.
IT WOULDN'T BE GOOD
FOR OUR MARRIAGE,
I DON'T THINK, IF HE WOULD RISK,
YOU KNOW, EVERYTHING
THAT WE POSSIBLY HAD
IN THE WORLD.
THAT WE POSSIBLY HAD
IN THE WORLD.
GOT MONEY TIED UP
IN THE HOME?
OH YEAH. OH SURE.
MORTGAGE-WISE?
A MORTGAGE.
A SECOND MORTGAGE.
AND A HOME EQUITY LINE.
GOD. SO THAT'S BACKED UP
BIG TIME.
YEAH.
HOW DO YOU MANAGE
IN TERMS
OF GETTING THROUGH
MONTH TO MONTH IN TERMS
OF MORTGAGE PAYMENTS,
SUPPLIES,
SALARIES, YOUR SALARY?
WHAT DO YOU WANT ME TO SAY?
IT'S--IT'S--YOU KNOW,
I'M IN HELL RIGHT NOW.
PLEASE DON'T GET UPSET.
I KNOW. I WON'T.
NO, IT'S JUST--
IT'S CRUCIAL FOR ME
TO UNDERSTAND
EXACTLY WHERE WE ARE.
NO, I KNOW.
I'VE GOTTA BE
REALLY FRANK AND HONEST.
NOTHING IS MORE TELLING
TO GORDON
THAN OBSERVING A FULL
DINNER SERVICE.
FORTUNATELY,
IT'S SATURDAY NIGHT,
THE ONE NIGHT THE RESTAURANT
IS BUSY.
HI. HOW ARE YOU?
WELL, ENJOY YOUR DINNER.
HI, FOLKS.
HOW ARE YOU?
I KNOW YOU'LL BE HAPPY
WITH THAT.
AND CAN'T GO WRONG.
TONIGHT, I'M ON THE EDGE
'CAUSE NOW THE FEAR OF FAILURE'S
SETTING IN.
'CAUSE NOW THE FEAR OF FAILURE'S
SETTING IN.
AS ORDERS BEGIN TO ARRIVE
IN THE KITCHEN...
FRIED CALAMARI.
CHOPPED SALAD.
CRAB CAKES.
ONE PRIME RIB, MEDIUM RARE.
TWO CASHEW CHICKEN.
CHEF MICHAEL
IS CLEARLY FRUSTRATED.
YOU SEE ANYBODY RUN A LINE
BY THEMSELVES BEFORE?
NOT LIKE THIS BEFORE, NO.
IT'S JUST ME
AND YOU HAVE TO GET IT DONE.
YOU GET IT DONE.
MICHAEL WORKS MORE
THAN IS EXPECTED
OF A NORMAL CHEF.
OF A NORMAL CHEF.
HE DOES ABOVE AND BEYOND.
AS CHEF MICHAEL CONTINUES
TO FIGHT THE BATTLES ALONE
IN THE KITCHEN...
NICE TO MEET YOU, LISA.
OWNER DEAN AND MANAGER TOM
ARE IN THEIR OWN WORLD
IN THE FRONT OF THE HOUSE.
HI, HOW ARE YOU?
PERFECT.
I THINK I MIGHT HAVE
A BEER WITH YOU.
OH, REALLY?
CHEERS.
CHEERS.
SAY THE TRUTH.
THERE IS NO PLACE LIKE THIS
IN PENNSYLVANIA.
THERE'S NO PLACE
LIKE HOME.
AS THE MANAGER HERE,
I DO WHATEVER IT TAKES
TO KEEP THE PLACE RUNNING
AS SMOOTHLY AS POSSIBLE.
TO KEEP THE PLACE RUNNING
AS SMOOTHLY AS POSSIBLE.
AN HOUR INTO DINNER SERVICE
AND THE OVERLY
EMBELLISHED DISHES
FINALLY EMERGE
FROM THE KITCHEN.
MIKE TRIES TO PRESENTATE
THE FOOD REAL NICE.
WHAT'S THIS CRACK HERE
WITH CALAMARI
IN A MARTINI GLASS?
THEY'RE JUST TRYING
DIFFERENT PRESENTATION
BECAUSE THE DISHES
WE HAVE SUCK.
BECAUSE THE DISHES
WE HAVE SUCK.
SUCK? I CAN'T BELIEVE
YOU'D BE SO POLITE.
HOLY MACKEREL.
I DON'T EVEN KNOW
WHAT TO TELL YOU.
AND NEITHER GORDON
OR THE CUSTOMERS
ARE IMPRESSED.
IS IT COLD?
IS THERE ENOUGH SAUCE
ON THESE CASHEW CHICKENS?
YES, THERE IS.
WHEN IT JUST BECOMES A JOB.
NOT THAT YOU DON'T CARE,
NOT THAT YOU DON'T PUT
ANY EFFORT,
NOT THAT YOU DON'T PUT
ANY EFFORT,
BUT IT'S JUST THE SAME
EVERY DAY.
BY THE WAY,
THE PAPER'S EDIBLE.
I'VE NEVER HAD MY DINNER
SERVED TO ME
IN A BROWN PAPER BAGGY.
IN YOUR BUSINESS
RIGHT NOW,
I WISH THAT WAS
THE ONLY PROBLEM,
A FRENCH FRY.
WITH FOOD NOW BEING SENT
BACK TO THE KITCHEN,
ALREADY BEHIND, MICHAEL IS NOW
TOTALLY OVERWHELMED.
ALREADY BEHIND, MICHAEL IS NOW
TOTALLY OVERWHELMED.
I NEED A RISOTTO AND A TILAPIA
AND THAT'S DONE.
AND DEAN IS NOT HELPING
THE PROBLEMS,
BUT ADDING TO THEM.
I GOT BACKED UP 'CAUSE IT WAS
TOO MUCH AT ONCE.
OH MY GOD.
OVERCOOKED.
COME ON. COME ON.
- IT'S OVERCOOKED.
- DAMN IT.
GOT ME VERY FRUSTRATED.
WE LET THE CUSTOMER WAIT.
IF HE WAITS 20 MINUTES
AND HE'S HAPPY
OR HE WAITS 20 MINUTES,
GETS CRAP, WHAT'S WORSE?
PLEASE SEND IT OUT
RIGHT NOW.
MICHAEL.
YES, SIR.
MICHAEL.
YES, SIR.
ARE YOU HAPPY
WITH THAT RISOTTO?
NOT REALLY, CHEF.
NO.
MICHAEL, IF YOU'RE
NOT HAPPY WITH IT,
WHY'D YOU SERVE IT,
MY MAN?
CHEF TO CHEF NOW.
WHY?
FORGET--FORGET--FORGET DEAN
FOR A SECOND.
WHERE'S THE TILAPIA?
IT'S IN THE OVEN.
DEAN, HE'S THE OWNER.
ULTIMATELY, IT'S HIS DECISION.
HEY.
YEAH.
DOES IT MAKE YOU
FEEL BETTER
IF WE RUSHED IT
TO THE TABLE?
NO.
I'M TRYING TO ASK
CHEF ABOUT SOME FORM OF STANDARD
AND YOU'RE JUST SAYING
GET THE FOOD
OUT OF THERE.
BECAUSE THE LADY ASKED ME
THREE TIMES FOR HER FOOD.
I'M AMAZED, YOU KNOW THAT,
MORE THAN ANYTHING.
I DON'T KNOW--
I DON'T KNOW WHAT
YOU WANT ME TO SAY TO YOU.
BUT IT'S DONE.
IT'S DONE, GORDON.
BUT IT'S DONE.
IT'S DONE, GORDON.
IT'S DONE.
I LOVE THE FACADE
YOU PUT ACROSS IT.
IT'S NOT A FACADE.
YES, IT IS.
NO, IT'S NOT.
THANK YOU.
DEAN'S WILLINGNESS TO SEND OUT
SUB-STANDARD RISOTTO
TYPIFIES WHAT'S WRONG
WITH THE OLDE STONE MILL.
IN ADDITION, A GREAT DEAL
OF DEAN'S ENERGY
HAS GONE INTO BEAUTIFYING
THE RESTAURANT,
BUT THE MENU
HAS BEEN NEGLECTED.
I DON'T THINK YOU UNDERSTAND
THE REAL REASON WHY I'M HERE.
THE INCONSISTENCY
OF THE FOOD IS OBVIOUS.
THE FOOD NEEDS
SOME SERIOUS ATTENTION.
AND YET NO ONE SEEMS
TO ADDRESS IT.
I ASKED MICHAEL "ARE YOU HAPPY
WITH THE RISOTTO?"
I ASKED MICHAEL "ARE YOU HAPPY
WITH THE RISOTTO?"
HE SAID, "NO."
AND YOU SAID, NO,
GOTTA SERVE, I GOTTA SERVE IT.
THEY'VE BEEN WAITING
50 MINUTES.
HAVE YOU ANY IDEA HOW MUCH
DAMAGE YOU'RE CAUSING?
WHAT DO YOU WANT?
WHAT DO YOU WANT?
IT'S NOT ABOUT WHAT I WANT.
IT'S JUST WHAT I'M--
I'M MIFFED.
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE--
YOU KNOW THAT?
IT'S ONE THING
TO BELIEVE IN A DREAM,
BUT IT'S ANOTHER THING
TO ACTUALLY BE IN A DREAM WORLD.
FOR EVERY PLATE OF FOOD
WE SEND,
WE'RE NARROWING THE CHANCES
OF THIS PLACE
BECOMING SUCCESSFUL.
OF THIS PLACE
BECOMING SUCCESSFUL.
AND I THINK YOU'VE BULLIED THEM
INTO MAKING SURE
THAT THEY GET BRAINWASHED
TO HOW YOU THINK.
BUT LET ME
TELL YOU SOMETHING.
WHAT YOU THINK IS WRONG.
IT'S TOUGH TO GET POKED AT
ALL DAY.
I FEEL LIKE POKING BACK
RIGHT NOW.
I'M TRYING TO GET THROUGH
TO YOU.
'CAUSE IF I CAN'T
GET THROUGH TO YOU,
I'VE GOT NO CHANCE.
I THINK YOU'RE TREATING THIS
LIKE A GAME.
HOW DARE YOU ACCUSE ME
OF NOT HAVING A COMMITMENT.
DARE YOU? I DON'T DARE YOU.
I'M TELLING YOU.
DARE YOU? I DON'T DARE YOU.
I'M TELLING YOU.
YOU'RE NOT
TELLING ME ANYTHING.
THIS IS YOUR OWN FIGMENT
OF YOUR IMAGINATION
THAT I DON'T HAVE A COMMITMENT
TO THIS PLACE.
DEAN'S A FIGHTER.
HE'S NOT GONNA BACK DOWN
FROM A CHALLENGE.
YOU JUST GIVE ME
TWO MINUTES.
YOU GUYS,
DO YOU MIND?
YOU FLOAT ON THE CUSTOMERS
COMING 'ROUND AND BLOWING SMOKE
UP YOUR.
THAT'S RIGHT, I DO.
WHEN I ASK PEOPLE
HOW THEIR FOOD IS
AND THEY TELL ME IT'S GOOD,
IT MAKES ME FEEL GOOD.
I DON'T HOVER AROUND
MY CUSTOMERS KISSING--
HOW WAS IT?
PLEASE TELL ME.
YOU DON'T GO TO A TABLE
ASK PEOPLE
HOW THEIR MEAL WAS?
OH NO, YOU PROBABLY
PAY TEN PEOPLE.
NO, I LISTEN TO THE PHONE
EVERY MORNING
TO SEE HOW
FULLY BOOKED I AM.
THIS IS WHAT I GET PAID
TO DO.
THIS IS WHAT I GET PAID
TO DO.
TO STAND IN HERE
AND WATCH PEOPLE.
THAT'S WHAT I GET PAID
TO DO.
TO STAND HERE NEXT TO PEOPLE
AND GIVE THEM
A GOOD EXPERIENCE.
THAT'S WHAT I GET PAID FOR.
AND WATCH THIS
COME OUT.
NO, THAT'S YOUR OPINION.
AND YOU FEEL GOOD
ABOUT IT.
NO, I DON'T FEEL GOOD
ABOUT IT.
THERE YOU GO AGAIN.
- I DON'T FEEL GOOD ABOUT IT.
- YOU DO.
IT'S WHAT I GOTTA DO.
THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU.
YOU'RE A FAKE.
YOU'RE A FAKE.
IS THAT HOW YOU'RE
GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT
LIKE A MAN?
IT'S WHAT I GOTTA DO.
THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU.
YOU'RE A FAKE.
YOU'RE A FAKE.
OH, YOU'RE FULL OF
IS THAT HOW YOU'RE
GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT
LIKE A MAN?
I FACE EVERYTHING
LIKE A MAN.
YOU DO.
I DON'T SHY AWAY
FROM NOTHING.
THAT'S RIGHT.
NOTHING.
NOTHING.
NOT YOU. NOTHING.
I HAVE A COMMITMENT
TO THIS PLACE THAT YOU'LL
PROBABLY NEVER HAVE
AT ANY PLACE
IN YOUR LIFE EVER.
WHAT?
DID I STUTTER?
DID I STUTTER?
I JUST TOLD YOU
HOW I FEEL ABOUT THIS PLACE.
I'M NOT GONNA
TO MAKE YOU BELIEVE ME.
IF YOU DON'T BELIEVE ME,
YOU DON'T BELIEVE ME.
YOU DON'T LIKE THE TRUTH,
DO YOU?
NO ONE'S TOLD YOU.
NO, I DO LIKE THE TRUTH.
I HEAR THE TRUTH--
NO ONE'S BURST
THIS ing BUBBLE.
OF MY LIFE MORE THAN YOU'LL
EVER HEAR THE TRUTH.
THAT'S.
YEAH, THAT'S WHAT YOU THINK.
YOU TAKE PRIDE IN YOUR HAIR,
YOUR TROUSERS, YOUR SHIRT.
YOU'RE WELL GROOMED.
I JUST WANT YOU
TO TAKE PRIDE
IN WHAT THE
YOU DO IN A BUSINESS.
AND IF YOU APPLY
WHAT YOU'VE APPLIED TO YOURSELF
EACH AND EVERY DAY,
YOU WON'T BE SERVING
THAT.
RIGHT NOW, WE GOT
SOME ISSUES IN HERE.
AND UNLESS YOU'RE PREPARED
TO CHANGE,
AND UNLESS YOU'RE PREPARED
TO CHANGE,
THIS PLACE
HAS GOT NO CHANCE.
AND YOU'VE HAD IT ALL
YOUR OWN WAY
FOR SUCH A LONG TIME.
AND IT'S NOT GONNA CONTINUE
BEING LIKE THAT.
ONE THING HAS
TO CHANGE INSTANTLY...
YOU.
IRONICALLY, IT'S DEAN'S FEAR
OF FAILURE
THAT IS PREVENTING HIM
FROM MAKING
THE NECESSARY CHANGES
FOR SUCCESS.
BUT BEFORE GORDON CAN PUT
HIS PLAN FOR CHANGE
BUT BEFORE GORDON CAN PUT
HIS PLAN FOR CHANGE
INTO ACTION,
HE DECIDES TO EXPLORE
THE LOCAL COMPETITION.
ITALIAN.
CHINESE RESTAURANT.
NEXT DOOR TO A PIZZERIA.
AN AMERICAN BISTRO.
NOW WAIT. ANOTHER ITALIAN.
RESTAURANTS EVERYWHERE.
ANOTHER ITALIAN.
HOW ARE YOU?
VERY GOOD.
GOOD TO SEE YOU.
YOU TOO.
AND WHAT A BEAUTIFUL
LITTLE SHOP.
THANK YOU VERY MUCH.
BUSY LITTLE PLACE?
VERY BUSY.
FANTASTIC.
SO THEY'RE GREAT
MEAT EATERS HERE.
SO THEY'RE GREAT
MEAT EATERS HERE.
YES, THEY ARE.
THEY LOVE THEIR STEAKS.
AND THEY LIKE 'EM THICK.
BEEN UP AND DOWN THE STREET.
THERE'S NOT ONE STEAK HOUSE
ANYWHERE.
NO, THERE ISN'T.
WHY HAS NO ONE
EVER OPENED ONE HERE?
UH, I DON'T KNOW.
BUT IF THERE WAS
A STEAK HOUSE LOCALLY,
YOU COULD SUPPLY IT.
IT WOULD BE
A PLEASANT CHANGE.
WELL, LISTEN.
THANK YOU.
GOOD TO SEE YOU.
HAVE A GOOD WEEKEND.
CHEF--CHEF,
THANK YOU AGAIN.
TAKE CARE.
OKAY.
NOW ARMED WITH LOCAL KNOWLEDGE,
GORDON KNOWS THAT TO TURN
THIS RESTAURANT AROUND,
GORDON KNOWS THAT TO TURN
THIS RESTAURANT AROUND,
HE MUST GET THE CHEF
BACK ON TRACK.
MICHAEL, THIS RESTAURANT
NEEDS TO BE KNOWN FOR SOMETHING.
FIRST BIG CHANGE.
PRIME RIB.
PRIME RIB.
ON THE BONE.
OKAY.
THIS IS A SPECIAL
TO GET THIS PLACE
IN THE RIGHT
DIRECTION.
OKAY.
TO MAKE
YOUR LIFE EASIER,
AND TO MAKE SERVICE
QUICKER.
I AM VERY NERVOUS.
IT'S NOT EVERY DAY
THAT YOU GET TO COOK
WITH A WORLD-CLASS CHEF.
YOU KNOW HOW TO SLICE IT
FROM THERE, DON'T YOU?
DOWN AND ALL UP.
YEAH. EXACTLY.
GO AHEAD AND PUT
THAT BEEF IN, YEAH?
I'M EXCITED TO LEARN
THOSE NEW DISHES
AND THEN AFTER TIME
JUST PUT MY OWN SPIN ON 'EM
AND THEN AFTER TIME
JUST PUT MY OWN SPIN ON 'EM
AND HOPE
HE DOESN'T COME BACK
AND THROW ME UNDER
THE BUS.
THE IDEA
BEHIND A CHOPPED SALAD
IS HAVING THAT LITTLE BIT
OF CRUNCH THERE, YEAH?
ROMAINE. SHREDDED.
A FEW CHIVES.
LITTLE BIT OF BACON IN THERE.
HALF DRESS SO IT STAYS
NICE AND CRUNCHY.
LITTLE SEASONING
ON THE AVOCADO.
YOUR TOMATO.
CHOPPED EGG. A FEW CHIVES.
YEAH.
WEE. MELTDOWN.
OKAY? YES?
OH, JUST THINK
OF THE COMPLAINTS.
WHAT? YOU'RE NOT STUFFING
MY SALAD IN A FUNNEL?
WHAT DO YOU MEAN
YOU'RE NOT SERVING ME
WHAT DO YOU MEAN
YOU'RE NOT SERVING ME
A FUNNEL SALAD?
MIKE, YOU ALL RIGHT
WITH THIS?
I'M FINE WITH THAT.
I LAUGHED MY ASS OFF.
WHEN HE BURNED THOSE FUNNELS
WITH THE CREME BRULEE TORCH,
I LAUGHED.
AND I UNDERSTOOD HIS POINT.
THERE'S NOTHING WRONG
WITH A SIMPLE SALAD.
DON'T TRY AND MAKE IT
ANYTHING THAT IT'S NOT.
IF THEY COME AND ASK ME
FOR THEIR SALAD
TO BE STUCK
INSIDE A FUNNEL,
I WILL PERSONALLY LIFT THEM
AND PUT THEM NEXT DOOR
IN THE RETIREMENT HOME.
OKAY?
LAST OF THE FUNNEL.
WITH THE CHEF RE-ENERGIZED,
GORDON TURNS HIS ATTENTION
TO THE OWNER AND HIS TEAM.
GORDON TURNS HIS ATTENTION
TO THE OWNER AND HIS TEAM.
DEAN HAS ALWAYS HAD
THE DESIRE TO SUCCEED.
NOW CHEF RAMSAY IS ABOUT
TO TELL HIM HOW TO DO IT.
OKAY, I'VE DONE
MY HOMEWORK.
I'VE BEEN OUT AND ABOUT
AND I'VE.
I'VE STUDIED HARD.
WHAT ISN'T IN THE TOWN?
THERE'S NOT ONE GOOD
STEAK HOUSE
ANYWHERE IN THIS TOWN.
THIS PLACE HAS GOT
EVERY CHANCE
OF BECOMING A PHENOMENAL
STEAK HOUSE.
CHEF GORDON'S IDEA
OF A STEAK HOUSE
CHEF GORDON'S IDEA
OF A STEAK HOUSE
WOULD REALLY WORK HERE.
HE'S 100% RIGHT THAT THERE IS
NOTHING ELSE IN THE AREA.
GIVE THE LOCALS
WHAT THEY WANT
AND GET THEM COMING
TIME AND TIME AGAIN.
AND MAKE MONEY!
I'M LISTENING TO GORDON.
I'M LISTENING TO EVERYTHING
HE SAID.
AND HE'S MAKING
ALL THESE CHANGES.
BUT WHEN THE CHANGES
ARE DONE,
I DON'T KNOW IF HE'S GONNA
GET PEOPLE
THROUGH THE DOOR.
THIS PLACE OOZES STEAK HOUSE.
I CANNOT TELL YOU.
I LOOK FORWARD TO IT.
HOW DO YOU SIT?
HOW DO YOU SIT?
I CAN'T AFFORD TO MAKE
MANY CHANGES
'CAUSE I CAN'T AFFORD
TO ALIENATE OR LOSE
WHAT I HAVE RIGHT NOW.
I'M FUMING.
DEAN.
GIVE ME A LITTLE BIT
OF MANHOOD.
I'M NOT INSANE.
I HAD A VISION.
YOU COOKED A SIMPLE
PRIME RIB.
THAT WAS YOUR RESURRECTION
OF THE PLACE
WAS A SIMPLE PRIME RIB?
HEY, I'VE GOT TWELVE
SUCCESSFUL RESTAURANTS,
HIGHLY PROFITABLE,
AND YOU, MY MAN, MISSED OUT
ON THE TRUTH.
WHEN YOU CHANGE CONCEPTS...
WHEN YOU CHANGE CONCEPTS...
WHEN YOU CHANGE DIRECTIONS
SO RADICALLY,
I THINK THAT'S A SIGN
OF WEAKNESS.
TOMORROW, WE'RE CHANGING
THE MENU.
WE'RE GONNA RELAUNCH
THE RESTAURANT.
YOU'VE GOT SOME SERIOUS
THINKING TO DO.
GOOD NIGHT.
IT'S DAY FOUR, RELAUNCH DAY.
AND TIME FOR DEAN
TO EMBRACE THE CHANGES
THAT WILL HOPEFULLY SAVE
HIS RESTAURANT.
GORDON SECRETLY HAS BROUGHT IN
HIS DESIGN TEAM,
WHO WORKED
THROUGH THE NIGHT
TO SPRUCE UP
THE OLDE STONE MILL.
YOU KNOW WHEN I FIRST
ARRIVED HERE, YEAH?
I DROVE BY THIS BEAUTIFUL
BUILDING
WITHOUT ACTUALLY REALIZING
IT WAS A RESTAURANT.
NO SIGN.
NO.
NOTHING.
LET'S HAVE A LOOK. YES?
ONE, TWO, THREE.
ONE, TWO, THREE.
UP. LOOK AT IT.
BEAUTIFUL.
NATURAL STONE.
THE OLDE STONE MILL
STEAK HOUSE.
NOW WE KNOW
WHAT THE PLACE IS
WHEN WE DRIVE BY.
WHEN THEY UNVEILED THE SIGN,
IT WAS JUST ABSOLUTELY
BEAUTIFUL.
I WAS BREATH-TAKEN.
DEAN,
DO YOU LIKE IT?
I LOVE IT.
HUH?
IT'S GREAT.
VERY NICE.
LOOK NEXT TO IT.
STEAK HOUSE.
WHY DIDN'T I GO
CALL THE SIGN GUY,
WORK OUT A BARTER
WITH HIM,
DO A TRADE, DO SOMETHING,
AND GET THE SIGN?
I COULD HAVE.
I DON'T KNOW WHY.
RIGHT, LET'S GO INSIDE.
THERE'S MORE.
RIGHT, LET'S GO INSIDE.
THERE'S MORE.
HISTORY.
THIS IS ALL THE STUFF
THAT'S BEEN UPSTAIRS
THAT YOU'VE
BEEN KEPT AWAY.
SO WHEN CUSTOMERS
ARE WAITING,
THEY CAN GET AN INSIGHT
TO WHAT YOU'VE DONE.
I WANT PEOPLE TO KNOW
FROM THE FIRST MINUTE
THEY WALK IN HERE
THAT YOUR HEART IS IN HERE.
I WAS A LITTLE INTIMIDATED
WHEN I FIRST WALKED IN
BECAUSE I DIDN'T KNOW
WHAT TO EXPECT.
EVERY NOOK, EVERY BLOODY
PIECE OF STONE.
LOOK,
THE HISTORY'S THERE.
YEAH, MAN.
GORDON PUTTING UP
THESE PICTURES
OF ME BUILDING THE PLACE
BLEW ME AWAY.
OKAY. THERE'S MORE.
COME THROUGH.
BEAUTIFUL.
ABSOLUTELY BEAUTIFUL.
ABSOLUTELY BEAUTIFUL.
OH MY GOODNESS.
WOW. NOW EVERYBODY
CAN SEE EVERYBODY.
- WOW.
- OH, IT'S LOVELY.
IT'S JUST BEAUTIFUL.
I CAN'T EVEN PUT IT INTO WORDS.
IT'S OPEN.
IT'S CLASSIC.
WE'VE GOT NEW PLATES,
NEW LINEN, NEW TABLEWARE.
BARBARA,
WHAT DO YOU THINK?
I GOT RID
OF THE DARK COLORS.
TOO DEPRESSING.
TOO DEPRESSING.
THE CANDLES
ON ALL THE TABLES.
THE FRESH FLOWERS.
IT'S JUST BRIGHT.
IT'S CHEERY.
IT'S JUST BRIGHT.
IT'S CHEERY.
IT'S A PLACE
YOU WANT TO BE.
I'M SPEECHLESS.
I'M SPEECHLESS.
THE SAME RESTAURANT.
THE SAME PEOPLE.
BUT SOMETHING IS DIFFERENT.
WE HAVE
GORDON RAMSAY'S TOUCH.
SMELL.
MM. MM.
LET'S SEE IF IT WORKS.
IT HAS TO WORK.
IT'S THERE NOW.
THERE'S NO
EXCUSE.
WE'VE GOT RID
OF THE CLUTTER.
LOOK AT IT.
LOOKS GREAT.
HUH?
LOOKS GREAT.
I DIDN'T KNOW
WHAT TO EXPECT.
I DIDN'T KNOW ANY OF THIS
I DIDN'T KNOW ANY OF THIS
INVOLVED ANY KIND
OF A MAKEOVER OF ANY SORT.
BUT, UM, I'M MAN ENOUGH
TO ADMIT THAT IT'S GREAT.
EVEN THOUGH THE IMPROVEMENTS
TO THE DECOR
ARE WELL-RECEIVED,
THAT WAS AN EASY CHANGE
TO ACCEPT.
NOW FOR THE HARD ONE.
THE NEW STEAK HOUSE MENU.
OKAY. LET'S, UH,
LET'S GO THROUGH THE FOOD
VERY, VERY QUICKLY, YES?
MENU.
LET'S START OFF
WITH THE, UH, MEATS.
THAT'S THE PORTERHOUSE
STEAK FOR TWO.
GOT THE MOST AMAZING
RIB EYE.
NEXT TO THAT, YOU'VE GOT
THE NEW YORK STRIP,
THE MOST POPULAR STEAK
ACROSS AMERICA.
I EXPECTED A BLEND
I EXPECTED A BLEND
OF THE OLD AND NEW.
BUT CHANGING THE MENU COMPLETELY
SURPRISED ME THE MOST.
HALIBUT HAS A REALLY NICE,
SORT OF RUSTIC,
MEATY FLAVOR.
YEAH,
IT'S A VERY ROBUST FISH.
BUT PAN SEARED,
IT'S BEAUTIFUL.
AND THEN THE CRISPY-SKIN
SALMON.
SPAGHETTI SQUASH,
CONFIT SHALLOT.
AND A REALLY NICE
CRISPY SKIN, YES?
OKAY, THE APPETIZERS.
STEAMED MUSSELS.
NICE BIG BOWL.
AND THEN THE CREAMED CORN.
EVERY STEAK HOUSE
ACROSS THE STATES
HAS GOT CREAMED CORN
ON THERE.
AND THEN MY FAVORITE,
THE OLDE STONE MILL
CHOPPED SALAD.
SADLY, NO FUNNEL.
THIS IS GONNA BE A CHALLENGE.
THIS IS GONNA BE A CHALLENGE.
BUT, UH, IT'S VERY EXCITING
TO HAVE A NEW MENU.
WITH TWO HOURS TO GO
BEFORE THE DOORS OPEN,
GORDON WANTS TO MAKE SURE
THE RESTAURANT FEELS
LIKE THE STEAK HOUSE
IN TOWN.
AND BEFORE ANYONE
EATS ANY FOOD,
IT WILL BE UP TO THE FRONT
OF THE HOUSE STAFF.
THIS IS NOW A STEAK HOUSE.
WE'RE GONNA CONFIRM IT.
EACH AND EVERY TABLE
THAT ARRIVES THIS EVENING,
A QUICK PRESENTATION.
BINGO.
TOM, SELL IT TO ME.
MY WORRIES ARE
THAT THE FOOD'S CHANGED,
THE AESTHETICS HAVE CHANGED,
BUT I STILL HAVE
MY DYSFUNCTIONAL STAFF.
HELLO.
HELLO.
WELCOME TO THE OLDE STONE MILL
STEAK HOUSE.
HERE ARE THE STEAKS
WE HAVE THIS EVENING.
THIS IS OUR...
OUR 21-DAY-AGED...
ME.
LET'S GO.
WE HAVE A...
I'M COMPLETELY OUT
OF MY COMFORT ZONE.
YOU CAN'T EXPECT
TO WIN THE GOLD MEDAL
IN A WEEK.
AND ON THE TOP,
A KOBE STRIP.
A KOBE STRIP.
SOUNDS LIKE A
JAPANESE LAP DANCING BAR.
SOUNDS LIKE A
JAPANESE LAP DANCING BAR.
IT'S STILL THE SAME
MEDIOCRE CREW IN THERE.
GORDON HAS INTRODUCED
A LOT OF CHANGES
TO THE OLDE STONE MILL
IN JUST A FEW DAYS.
AND WITH THEIR HEADS
STILL REELING,
IT'S TIME FOR DEAN
AND HIS STAFF
TO RISE TO THE OCCASION.
HELLO.
HOW ARE YOU?
WE'RE EXCITED
ABOUT TONIGHT.
WE'RE HOPING
THIS GOES OVER WELL FOR US.
CAN I TAKE YOUR COAT?
WHAT DO YOU THINK
ABOUT THE NEW LOOK?
GORGEOUS.
I LOVE IT.
IT'S A NEW START.
I'M EXHAUSTED.
IT'S A NEW START.
I'M EXHAUSTED.
I'M EMACIATED.
I'M TIRED. I'M ANXIOUS.
I WAS A LITTLE NERVOUS
GOING INTO IT.
NOT KNOWING OUR MENU
AT ALL.
ONLY SEEING IT MAYBE, UH,
TWO HOURS BEFORE
WE WERE SUPPOSED TO START.
NOT BEING READY
IS ALWAYS A FEAR.
OKAY. THIS ISTHE BIG NIGHT.
WE'VE PUT A PLAN
TOGETHER.
AND NOW THEY HAVE
TO SERIOUSLY EXECUTE IT.
KOBE BEEF, MEDIUM RARE.
I-I-I'M STUCK.
I WANT TO KNOW
WHERE ALL THE MENUS ARE.
IF PEOPLE
DROP THE BALL TONIGHT,
IF PEOPLE
DROP THE BALL TONIGHT,
YOU WON'T SEE THEM HERE
TOMORROW.
TONIGHT IS THE NIGHT
OF THE BIG RELAUNCH.
GORDON RAMSAY'S PLAN
FOR A STEAK HOUSE
TO FILL THE VOID
IN THIS TOWN
HAS GENERATED SOME BUZZ.
AND THE RESTAURANT
IS FULLY BOOKED.
NOW IT'S UP TO DEAN
AND HIS STAFF
TO START BUILDING
A NEW REPUTATION
FOR THE OLDE STONE MILL.
EVERYBODY IS ON THEIR
TIPPY TOES.
THE MAYOR. NOW WHERE
DOES THE BIG SHOT GO?
TONIGHT WILL CERTAINLY
BE AN INDICATION
OF THE PROBABILITY
OF SUCCESS FOR THIS PLACE.
HELLO.
MR. MAYOR.
HELLO.
MR. MAYOR.
LONG TIME NO SEE.
I WAS A LITTLE INTIMIDATED
WHEN HE FIRST WALKED IN
BECAUSE HE'S IMPORTANT TO ME
TO BE HERE.
TAKE YOUR COAT.
OH, THANKS.
WHEN THIS PLACE IS FULL
AND THE MAYOR'S HERE,
IF YOU'RE NOT READY, UM,
I DON'T CARE HOW GOOD
YOU ARE.
OH, COME ON.
IT'S NOT GONNA WORK.
MAYOR.
WITH THE CUSTOMERS
AND SPECIAL GUESTS
TAKING THEIR SEATS,
THE SERVERS ARE BUSY
MAKING THEIR ROUNDS
WITH THE NEW MENU.
THE KOBE BEEF.
MEDIUM WELL.
THE KOBE BEEF.
MEDIUM WELL.
AND IT'S OBVIOUS
THAT THE PRESSURE
OF THE RE-LAUNCH
IS ALREADY GETTING TO TOM.
NEW YORK STRIP.
I'M SORRY. THE NEW YORK STRIP.
THE RIB EYE.
AND OUR KOBE BEEF SPECIAL.
OKAY.
IT WAS CRAZY.
I MEAN, THIS WHOLE SITUATION
IS CRAZY
AND THE WHOLE NIGHT OBVIOUSLY
FROM THE BEGINNING
IS GONNA BE CRAZY.
GET SOME NAPKINS.
ME.
I'M DONE.
NO, TOM, YOU'RE NOT.
I'M DONE.
NO, TOM, YOU'RE NOT.
I'M DONE.
NO, TOM.
I'M NOT COMFORTABLE WITH--
THE CHANGE IS SO QUICK.
I DON'T KNOW IF WE'RE READY
FOR IT.
WHILE TOM TRIES
TO PULL HIMSELF TOGETHER...
AND COME BACK
AS THE MANAGER, TOM.
OKAY.
OKAY?
THE FIRST WAVE OF ORDERS
HITS THE KITCHEN.
OKAY, MICHAEL.
WATCH YOUR TEMPERATURE, YEAH?
I DON'T WANT THE STEAKS
COMING BACK, OKAY?
I DON'T WANT THE STEAKS
COMING BACK, OKAY?
YES, CHEF.
GOOD.
EIGHT?
PARTY OF EIGHT?
WHO'S EIGHT?
WHATEVER EIGHT--
EIGHT COMES IN.
THERE'S PLENTY
OF PRESSURE.
A COUPLE OF TIMES,
I LOST MY COMPOSURE.
LET'S GO.
AND WHEN TOM DOES RETURN,
HE BEGINS TO FEEL
THE HEAT ONCE AGAIN.
WHAT'S THAT SMELL?
YES.
I'LL DRIVE IF YOU'VE HAD
TOO MUCH.
DON'T YOU WORRY.
I'VE GOT TO TALK
TO YOU QUICKLY NOW.
RIGHT. YOU'RE RUNNING AROUND
LIKE A.
YEAH? YOU'RE
SWEATING LIKE A PIG.
GET IN THE BATHROOM
AND DO SOMETHING ABOUT IT.
WHEN TOM CAME BACK,
YOU COULD SEE
HE WAS JUST TOTALLY DISOR--
LIKE DISARRANGED.
YOU KNOW, HE WAS NERVOUS.
HE WAS NERVOUS.
GOD, HE STINKS.
IT'S 45 MINUTES
INTO DINNER SERVICE.
IT'S 45 MINUTES
INTO DINNER SERVICE.
AND THOUGH ALL APPEARS
TO BE GOING WELL...
ONLY A FEW CUSTOMERS
HAVE BEEN SERVED.
AND THE MAYOR IS NOT
ONE OF THEM.
THEY GOT A MELTDOWN
IN THERE.
AND THE, UH, MAYOR, YEAH?
WE CAN'T KEEP HIM WAITING,
YEAH?
WHAT TABLE NUMBER'S THAT?
UH, THAT'S 12.
MAKE SURE HE KNOWS.
YOU UNDERSTAND?
I NEED
THE MAYOR'S TABLE, MAN.
I'M NOT GETTING TICKETS
THROUGH THIS PRINTER RIGHT NOW.
WHY?
I DON'T KNOW.
THIS PRINTER RIGHT HERE
IS NOT WORKING?
THIS PRINTER RIGHT HERE
IS NOT WORKING?
I'M NOT GETTING TICKETS
THROUGH THIS COMPUTER.
IT'S GOING TO
ME UP.
OH BOY.
IT WAS A DISASTER.
I'VE ALREADY SPOKEN
TO DEAN ABOUT THAT.
AND I FINALLY SCREAMED,
CURSED, AND YELLED,
"GET SOMEONE IN HERE
TO FIX THIS NOW
OR WE'RE."
I CAN'T BELIEVE THAT NO ONE'S
COMING IN HERE
TO FIX THIS
COMPUTER.
BUT IF NOBODY WANTS
TO HEAR IT,
NOBODY WANTS TO HEAR IT.
HOW ABOUT THOSE STEAKS?
HOW ABOUT THOSE STEAKS?
HE'S STANDING THERE
WITH HIS FINGER UP.
HE'S STANDING THERE
WITH HIS FINGER UP.
I DON'T KNOW
IF DEAN UNDERSTANDS
THAT WE'RE
THE WHOLE NIGHT
AND YOU'LL BE DONE.
OH GOD.
NOW WE'RE SERIOUSLY
IN THE.
ALL THE ORDERS
ARE BACKED UP.
TABLES ARE WAITING.
TOM'S SWITCHED OFF.
AND MORE IMPORTANTLY,
WE'VE KEPT THE MAYOR WAITING
45 MINUTES.
OF ALL THE PEOPLE
TO KEEP WAITING,
NOT THE ING MAYOR.
NOW MORE THAN AN HOUR
AND 15 MINUTES
INTO SERVICE,
AND HUNGRY CUSTOMERS
ARE GETTING RESTLESS.
OKAY, MICHAEL.
SOMEONE HAS TO FIX
THIS COMPUTER
'CAUSE I'M NOT GETTING
TICKETS.
UNBELIEVABLE.
GET ME DEAN, YEAH?
PLEASE.
STRAIGHT AWAY, YES?
DEAN, YOU HAVE TO GO
IN THE KITCHEN.
I NEED THE MAYOR'S TABLE,
MAN.
I DON'T KNOW--
IT'S A HOUR.
IT'S NOT EASY GETTING KICKED
IN THE EVERY DAY
AND BEING TOLD
THAT YOU SUCK.
I'M EMBARRASSED,
MAN.
WHERE--I TOLD YOU TO--
I DON'T HAVE TICKETS
FOR THIS.
WHY AREN'T I GETTING
TICKETS FOR THIS?
PLEASE HELP ME!
I DON'T HAVE THE TICKET
IS WHAT I'M SAYING.
THIS IS THE COPY.
YOU GOTTA HAVE
THE OTHER HALF.
THIS IS NOT MY TICKET.
THIS COMES FROM
THE SALAD PRINTER.
IT'S BEEN AN HOUR
AND I HAVE NOTHING.
READ THE
TICKET!
READ THE
TICKET!
OH!
HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE
TABLE!
I NEED THE MAYOR'S TABLE,
MAN.
THIS IS NOT MY TICKET.
THIS COMES FROM
THE SALAD PRINTER.
IT'S BEEN AN HOUR
AND I HAVE NOTHING.
READ THE
TICKET!
OH!
HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE
TABLE!
OH, FOR THE LOVE
OF.
JEANIE. TWO SECONDS.
YEAH.
DON'T WORRY ABOUT
THE COFFEE.
MIKE. MIKE.
MIKE. MIKE.
JUST COME AROUND FOR TWO
SECONDS, PLEASE, YES?
WITH DINNER SERVICE
ON THE BRINK OF DISASTER,
GORDON LAYS IT ON THE LINE
FOR DEAN AND HIS STAFF.
LET'S REGROUP
A LITTLE BIT, YEAH?
LET ME JUST TELL YOU
THE SITUATION.
SERVICE IS GONE.
WE'RE ALL OVER THE PLACE.
LET'S GET THIS THING
BACK ON LINE.
WE'VE GOT TO MAKE
DECISIONS,
ESPECIALLY AT THIS
CRITICAL MOMENT.
THIS IS WHERE I NEED YOU NOW
TO FIGHT BACK.
THIS IS GONNA MAKE
OR BREAK THIS PLACE.
I WAS REALLY, REALLY
PISSED OFF.
BUT RIGHT NOW
FOR THE SAKE
OF THE SUCCESS HERE,
I HAVE TO JUST
GET THROUGH IT.
I HAVE TO JUST
GET THROUGH IT.
LET'S GET SOME APPETIZERS.
I'LL PUMP THOSE OUT
REAL FAST.
AND THEN WE'LL GET YOU
IN THERE FOR YOUR ENTREE.
YOU KNOW WHAT, I WILL
BE RIGHT BACK
AND I WILL WRAP THOSE
UP FOR YOU.
YOU KNOW,
AT THIS POINT NOW,
LET'S WORK TOGETHER,
LET'S CORRECT IT.
LET'S TRY TO CORRECT IT.
SORRY FOR THE DELAY.
GIVE 'EM A STEAK KNIFE, PLEASE.
GOOD DEAL.
TWO MEDIUM RARE.
TWO MEDIUM.
GIVE ME THAT.
IT'S 34.
WELL, BON APPETIT.
WELL, BON APPETIT.
I CERTAINLY HOPE
IT WAS WORTH THE WAIT.
EXCELLENT.
AND THANKFULLY,
DEAN GETS EVERYONE FOCUSED.
HERE YOU GO.
THANK YOU.
AND THE NIGHT AT LEAST FINISHES
SUCCESSFULLY.
MORE WINE.
THE NEXT DAY,
GORDON WANTS TO MAKE SURE
THAT DEAN'S FEAR
OF FAILURE
WOULD NO LONGER
STAND IN THE WAY
OF HIS POTENTIAL SUCCESS.
WHAT REALLY PISSES YOU OFF
THE MOST?
WHAT IS IT?
I KNOW THIS PLACE
COULD BE A RAVING SUCCESS.
I KNOW THIS PLACE
COULD BE A RAVING SUCCESS.
AND I'M NOT BEING BLIND.
AND I'M NOT IN A
DREAM WORLD.
THE FASCINATING THING
ABOUT YOU, DEAN,
IS THAT YOU'RE--
YOU'RE SCARED OF FAILURE.
WALK A MILE IN MY SHOES
AND THEN WE'LL TALK.
I'VE FAILED BEFORE
IN BUSINESS.
WHEN?
I OPENED A RESTAURANT
IN MY HOME TOWN
THINKING
I WAS THE DOG'S BOLLOCKS.
AND IT MADE ME
THE PERSON I AM TODAY.
HAVING BOTH SUCCESS
AND FAILURE.
DON'T BE SCARED.
YOU CAN'T KEEP ON
SIDESTEPPING PROBLEMS.
I REALLY BELIEVE
THAT HE'S DOING IT
I REALLY BELIEVE
THAT HE'S DOING IT
FOR MY CAREER NOW.
I REALLY BELIEVE HIM.
PERHAPS DEEP DOWN I KNEW
THAT I NEEDED TO CHANGE.
AND I CAN'T OVERLOOK
THINGS ANYMORE.
YOU CAN'T TIPTOE OVER IT.
THIS IS YOUR BUSINESS.
YOU'RE RIGHT.
I GOTTA IMPLEMENT CHANGES
TO MAKE THIS WORK THIS TIME.
I CAN'T WAIT ANY LONGER.
WITH A FRESH, NEW,
OPEN-MINDED ATTITUDE,
DEAN MASTERFULLY
TOOK CONTROL
OF THE FRONT
OF THE HOUSE...
THERE WE GO.
WHO ELSE IS HAVING
THE FILET MIGNON?
THERE WE GO.
WHO ELSE IS HAVING
THE FILET MIGNON?
AND THE BACK
OF THE HOUSE.
THAT PRIME RIB
LOOKS TO DIE FOR RIGHT THERE.
THIS IS THE STEAK
FOR REAL STEAK EATERS.
TOM STARTED TO GAIN
THE CONFIDENCE HE NEEDS
IN HIS ROLE AS MANAGER.
DID THEY GET
YOUR DRINKS YET?
YEAH.
YES.
YOU'RE GOOD?
THANK YOU.
AND MICHAEL HAS REKINDLED
HIS PASSION FOR COOKING.
SHOWTIME, LADIES.
AND TO HONOR
THE OLDE STONE MILL'S
200th BIRTHDAY,
GORDON ORGANIZED
A CELEBRATION PARTY
FOR THE COMMUNITY.
AND FOR YOU, WE'D LIKE YOU
TO HANG THIS ALSO.
THE KEY TO THE CITY
OF YONKERS.
WOW.
WOW.
GETTING THE KEY
TO THE CITY BLEW ME AWAY.
I'M EXCITED FOR MY HUSBAND
BECAUSE I SEE THE SMILE
BACK IN HIS FACE.
THE LOCAL NEWS
EVEN TOOK NOTICE,
PUTTING THE RESTAURANT
BACK IN THE SPOTLIGHT.
PEOPLE CAN COME
AND ENJOY A STEAK
AT THE OLDE STONE MILL.
AND THE NEW STEAKHOUSE MENU
WAS JUST WHAT THIS COMMUNITY
NEEDED AND WANTED.
THIS IS FANTASTIC.
FOOD IS EXCELLENT.
GOOD.
FINALLY, THE FOOD IS NOW
AS STUNNING
AS THE BUILDING
THAT IT'S COOKED IN.
AS THE BUILDING
THAT IT'S COOKED IN.
THE MOST IMPORTANT THING
IS THE CONFIRMATION
THAT IT CAN WORK.
THE POTENTIAL
IS STAGGERING.
NOW THAT YOU KNOW
WHAT TO DO,
DON'T STOP DOING IT.
THANK YOU.
THANK YOU.
YEAH, CHEERS.
THANK YOU, MY DARLING.
YES?
PLEASURE.
THANK YOU.
IN MY HEART,
WE'RE GONNA MAKE IT.
WE HAVE TO MAKE IT.
UP HIGH.
DOWN BELOW.
YOU'RE TOO SLOW.
GORDON RAMSAY...
HE'S SUCH A BLESSING
TO OUR FAMILY
HE'S SUCH A BLESSING
TO OUR FAMILY
THAT WE COULD NEVER
EVER THANK HIM ENOUGH
FOR ALL THAT HE'S DONE
FOR US.
I ARRIVED.
I FOUND THE PLACE.
FINALLY.
I THOUGHT
IT WAS BEAUTIFUL.
NOW I THINK YOU GOT
SOMETHING PHENOMENAL.
NOW I HAVE SOMETHING
TO REALLY BE PROUD OF.
THANK YOU.
GOOD LUCK.
THANKS, MAN.
I'M EXCITED.
I'M EXCITED ABOUT
WHAT THE FUTURE HOLDS HERE.
DO ME A FAVOR.
STEP OUTSIDE
AND HAVE A QUICK LOOK
AT THE FRONT
OF THE RESTAURANT.
OH.
HOW DO THEY DO IT?
WHERE IS IT SHOOTING FROM? WOW.
I'VE WANTED A SIGN
UP THERE FOR FOREVER.
I'M JUST OVERWHELMED
TONIGHT.
THAT IS SO COOL.
GORDON RIDES INTO TUCKAHOE,
NEW YORK
AND FINDS A HANDYMAN...
AH!
WITH A DREAM THAT'S BECOME
A NIGHTMARE.
IT'S THE
TABLE!
BUT THAT DOESN'T MEAN THE OWNER
IS LACKING CONFIDENCE.
I DON'T BELIEVE
THERE'S A BETTER OPERATOR
OR RESTAURATEUR
THAN ME.
READ THE TICKET!
THE RATHER ODD MENU
HAS TURNED CUSTOMERS OFF.
LOOK LIKE IT'D COME OUT
OF A BABY'S DIAPER.
RIGHT. THAT SITS ON TOP.
THE CHEF HAS LOST HIS WAY.
DO I STILL HAVE PASSION
FOR FOOD?
PLEASE HELP ME!
NO.
NO.
AND IF GORDON CAN'T
GET THROUGH
TO THIS CONTROL FREAK OWNER...
YOU'RE A FAKE.
YOU'REA FAKE.
THIS RESTAURANT WILL HAVE
NO CHOICE BUT TO CLOSE.
'CAUSE WITH PLATE
OF FOOD WE SEND,
WE'RE NARROWING THE CHANCES
OF THIS PLACE
BECOMING SUCCESSFUL.
CAN GORDON RESTORE ORDER
TO THE OLDE STONE MILL?
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE--
YOU KNOW THAT?
OR HAVE THEY GROWN ACCUSTOMED
TO CHAOS?
ARE WE SCARED
ABOUT BEING BUSY?
YES.
WHAT?
TONIGHT ON KITCHEN NIGHTMARES.
♪
TUCKAHOE, NEW YORK.
A WEALTHY OLD COMMUTER TOWN
45 MINUTES NORTH
OF MANHATTAN
AND HOME TO THE OLDE STONE MILL
RESTAURANT AND BAR.
BUT NOW THE OLDE STONE MILL
IS IN DANGER
BUT NOW THE OLDE STONE MILL
IS IN DANGER
OF GRINDING TO A HALT
FOR GOOD.
OKAY.
SIX YEARS AGO,
I TOOK THIS PLACE
AND I BEGAN MY QUEST
TO CONVERT THIS OLDE MILL
INTO A RESTAURANT.
AND HERE WE ARE.
OPEN FOUR YEARS NOW.
THEN WE TOOK A RISK.
THERE'S NO INVESTORS HERE.
YOU KNOW, WE BUILT IT OUT.
I DID EVERYTHING IN HERE
MYSELF.
IS THIS THE RIGHT SPOT?
ALL THE WOODWORK,
THE CARPENTRY, THE PLUMBING.
THE ONLY THING I REALLY
DIDN'T GET INVOLVED IN
WAS THE ELECTRICAL WORK.
WAS THE ELECTRICAL WORK.
AH!
OKAY.
I DON'T BELIEVE
THERE'S A BETTER OPERATOR
OR RESTAURATEUR
THAN ME.
BUT NO ONE'S COMING IN...
OR TRYING TO COME IN.
EMBARRASSED THAT I CAN'T
GO OUT
WITH THE SIDES THAT I NEED
FOR A TABLE.
MY BOSS, DEAN,
HE'S A PAIN IN THE ASS
'CAUSE HE HAS COME IN
AND SCREAMED AT ME.
- COME ON, MAN.
- READ THE TICKETS.
IT'S HORRIBLE.
IT'S ABSOLUTELY HORRIBLE.
WHAT THE?
DO I STILL HAVE PASSION
FOR FOOD?
NO.
NO.
AND IT SHOWS.
THERE WERE DAYS
I JUST COULDN'T THINK
OF EATING THE FOOD.
I EAT MY FOOD
AND MY FAMILY EATS MY FOOD
AND I THINK IT'S GOOD.
WE DON'T HAVE
A VERY YOUNG CROWD.
THERE IS A ASSISTED
LIVING FACILITY
RIGHT BEHIND US.
AND WE DO HAVE A LOT
OF THE BLUE HEADS COME IN.
THAT'S--THAT'S--THAT'S
THE CUSTOMER BASE.
SERVICE, PLEASE.
WE DO HAVE A PROBLEM
WITH THE SERVICE
BECAUSE IT IS VERY HARD
TO GET PEOPLE TO WORK HERE.
BECAUSE IT IS VERY HARD
TO GET PEOPLE TO WORK HERE.
CAN I GET SOMEONE HERE
TO CLEAN THIS SINK?
MISSING A DISH HERE.
MISSING A KNIFE.
LITTLE PIECE OF GLASS
ON THE TABLE.
NEVER HURT ANYONE,
RIGHT?
I HAVE A REOCCURRING
NIGHTMARE
THAT I'VE HAD
FROM DAY ONE.
WHAT HAPPENS IF I OPEN UP,
STAFFED UP, FOOD READY,
AND NO ONE DECIDES
TO COME HERE?
WELL, IT HAPPENED
THIS YEAR.
I DON'T KNOW.
I DON'T HAVE ANSWERS FOR THAT.
I WISH I DID.
WHEN YOU'RE MAKING NO MONEY,
IT'S VERY HARD
TO CONVINCE YOU
THAT TOMORROW IS GONNA BE
A BETTER DAY
WHEN YOU HAVE BILLS
TO PAY.
WHEN YOU HAVE BILLS
TO PAY.
IT'S NOT THAT NICE
WHEN IT'S SLOW.
A SLOW NIGHT
IS A LOT OF SAD FACES.
YOU TELL ME WHAT TO DO.
WELL, HE'S RIGHT.
TELL ME WHAT TO DO.
LET EVERYBODY EARN MONEY
AND LET DEAN TAKE IT
IN THE AS ALWAYS.
WHY AREN'T MORE PEOPLE
COMING HERE?
I DON'T KNOW.
I REALLY, REALLY DON'T KNOW.
BEING BEHIND ON MY MORTGAGE
AND THE THOUGHT OF THEM
FORECLOSING ON MY HOUSE,
I JUST COUL--
I COULDN'T TAKE IT.
I CAN'T TAKE IT.
HI, HONEY.
HI, BABE.
I NEED MONEY
FOR DRY CLEANING.
MONEY.
MONEY.
WHAT ABOUT THESE PEOPLE?
THINK THEY NEED MONEY?
I THINK MY WIFE
MIGHT KNOW
THESE LAST COUPLE OF MONTHS
HAVE BEEN THE WORST EVER
FOR ME.
I'M GONNA BE UP HERE
AND SEE WHO
THE LUCKY PEOPLE ARE
THAT ARE GONNA
GET PAID TODAY.
THIS RESTAURANT
ISN'T JUST A RESTAURANT.
IT'S OUR LIFE.
IT'S OUR FUTURE.
IT'S OUR CHILDREN'S FUTURE.
BEAUTIFUL.
THANK YOU. BYE.
ALMOST DROVE BY THIS PLACE.
WHAT A BEAUTIFUL BUILDING.
WHAT SCARES ME
IS WHY NO ONE'S EATING HERE.
I'M ABOUT TO FIND OUT.
OH DEAR.
OH DEAR.
GORDON!
HOW ARE YOU?
I'M DEAN MARRAZZO.
NICE TO SEE YOU.
VERY NICE TO SEE YOU.
GOOD TO SEE YOU TOO.
THANKS FOR COMING BY.
NO MATTER WHAT YOU SAY,
THE GUY'S A WINNER.
HIS MICHELIN STARS
ARE LIKE WORLD SERIES RINGS.
HE'S GOT THEM.
TOM.
TOM, HOW ARE YOU?
NICE TO MEET YOU.
THIS IS THE BARMAN, YES?
THIS IS THE CHIEF COOK
AND BOTTLE WASHER HERE.
OKAY. FANTASTIC.
I KNOW HIS CREDENTIALS.
I KNOW HOW GOOD HE IS.
I'M STARVING.
OH, OKAY.
I DO BELIEVE GORDON
COULD HELP THE RESTAURANT.
BUT HOW MUCH SO,
I DON'T KNOW.
JEANIE, THIS IS
GORDON RAMSAY.
JEANIE, THIS IS
GORDON RAMSAY.
WHEN HE APPROACHED ME
AND PUT OUT HIS HAND,
SAID HELLO TO ME,
WELL, FIRST OF ALL,
I LIKE BLOND MEN.
SO HE WAS ADORABLE.
JEAN. NICE TO SEE YOU.
I FELT
A VERY WARM FEELING.
SO GLAMOROUS.
GORDON WOULD BE A PLUS
IN MY LIFE.
THIS IS OUR MENU.
JUST HAS A LITTLE HISTORY
ON ONE SIDE
AND OUR MENU
ON THE OTHER.
THANK YOU.
YOU GOT IT.
HMM.
LOVELY.
I'LL START OFF
WITH CRAB CAKE.
I'LL START OFF
WITH CRAB CAKE.
I'D LIKE TO SEE, UH,
SHRIMP, PLEASE.
I'LL HAVE THE CHOPPED
SALAD, PLEASE.
THANK YOU.
AND THEN FOR, UH,
MAIN COURSE,
RISOTTO.
AND THEN I'LL GO
FOR THE TILAPIA
EN PAPILLOT.
TILAPIA.
MICHAEL.
YOU DO THINGS YOUR WAY.
I AM VERY NERVOUS.
HE'S GONNA COME IN HERE,
I'M GONNA COOK FOR HIM,
AND HE'S GONNA SAY "EGH."
ARE YOU, UH,
CHEWING GUM?
YES, SIR.
YOU ARE.
IS THAT NORMAL?
I SUPPOSE.
REALLY?
APART FROM BEING SLOW,
THE WAITERS THINK
IT'S NORMAL TO CHEW GUM.
HEY.
COME ON, LET'S GO.
SEND IT OUT.
WHEN YOU HAVE SOMEBODY
OF HIS CALIBER COME IN,
I DON'T KNOW
WHAT HE'S GONNA DO.
I DON'T KNOW
WHAT HE'S GONNA SAY.
COOL. THANK YOU.
IT TASTES REALLY STRANGE.
I CAN'T PUT MY FINGER
ON IT.
SOMETHING REALLY WEIRD
IN THERE.
IT'S LIKE A SOUR MAYONNAISE
FLAVOR.
I'M HOPING THAT HE LIKES
I'M HOPING THAT HE LIKES
ONE OF THE DISHES
THAT HE ORDERED.
TWO OF THE DISHES.
MAYBE ALL OF THE DISHES.
BLOODY HELL.
WRAPPED IN PHYLLO PASTE,
DEEP FAT FRIED.
I'VE EATEN SOME PRAWNS
IN MY LIFE, BUT ME,
THAT'S A FIRST.
BLOODY HELL.
IS THIS A POPULAR DISH
ON THE MENU?
YES.
WOW.
SO FAR, I DON'T THINK
HE'S LIKED THE FOOD.
WHAT IS THAT?
CHOPPED SALAD.
OH CHOPPED SALAD.
SORRY. 'SCUSE ME.
LOOK AT THAT.
WHAT'S THAT SQUASHED INTO?
LOOKS LIKE IT'S BEEN SQUASHED
INTO AN ICE CREAM CONE.
OKAY.
THAT'S IT THERE.
RIGHT. THAT SITS ON TOP.
WAS THE CHEF
A MECHANIC?
NO.
NO.
ASIDE FROM ITS APPEARANCE,
PEOPLE ACTUALLY
ENJOY IT.
YOU KNOW, THIS IS MY HOUSE.
HE WAS IN MY HOUSE
AND HE WAS EMBARRASSING ME.
OKAY.
PLEASE DON'T MAKE ME EAT
ANY MORE OF THIS.
TAKE THIS OUT WHILE THIS IS
STILL PUFFY, PLEASE.
LOVELY. THANK YOU.
LOOKS LIKE SOMEONE'S
HAD A IN THE BAG
AND STUCK IT IN THE OVEN.
DEAR.
DISAPPOINTMENT WAS WRITTEN
ALL OVER HIS FACE.
HE DOESN'T LIKE
ANY OF THE FOOD SO FAR.
IT'S GROSS.
PRETTY GROSS.
BASICALLY TOLD ME EVERYTHING
WE'RE SERVING IS.
WHAT'D YOU EXPECT HIM
TO SAY?
EVERYTHING WAS GREAT?
EVERY SINGLE DISH
HE HAD SUCKED.
YOU KNOW, I CAN'T HELP
BUT GET DEFENSIVE.
RISOTTO.
THE CHEF LIKES
ALL THIS LITTLE MACHE,
LAMB'S LETTUCE.
SADLY, IT'S HOT
AND DISGUSTING.
THE RICE JUST...
PUREES IN YOUR MOUTH.
IT LIKE SORTS OF STICKS
TO THE ROOF OF YOUR MOUTH.
IT LIKE SORTS OF STICKS
TO THE ROOF OF YOUR MOUTH.
WHEN A RESTAURANT
CAN'T EVEN COOK
A SIMPLE MUSHROOM RISOTTO,
IT'S A BIG WORRY.
GORDON DIDN'T LIKE
THE FOOD.
DIDN'T SEEM
TO LIKE ANYTHING.
SO NOBODY'S FEELING
TOO GOOD RIGHT NOW.
IF YOU'RE GONNA BE
A RESTAURATEUR,
AT LEAST KNOW
WHAT YOUR FOOD TASTES LIKE.
I DON'T THINK THIS GUY'S
GOT A CLUE
WHAT HIS FOOD TASTES LIKE.
OKAY. TAKE A SEAT.
SIT DOWN.
SURE.
RIGHT. UM, THAT WAS
INTERESTING.
UM, INTERESTING,
BUT BITTERLY DISAPPOINTING.
IS THAT CANNED CRAB?
THAT'S NOT FRESH
CRAB MEAT, IS IT?
THAT'S CANNED CRAB.
THAT'S CANNED CRAB.
WHEN I ASKED VERY POLITELY
"IS THE CRAB MEAT FRESH?",
THE WAITER TOLD ME,
"YES, OF COURSE IT IS."
THE WAITER TOLD YOU
THAT WAS FRESH CRAB MEAT?
YEAH, THAT'S WHY
I ORDERED IT.
I'M SORRY.
I'M SORRY.
FIRST ONE
WAS STONE COLD.
HAVE A LITTLE TASTE THERE
AND EAT THAT FOR ME.
LOOKING AT IT,
IT LOOKED LIKE IT'D COME OUT
OF A BABY'S DIAPER, HUH?
NO ONE'S GONNA COME BACK
FOR THAT.
THAT IS A CHOPPED SALAD.
I MEAN, IT'S HIDEOUS.
HAVE A TASTE OF THAT.
MY EIGHT-YEAR-OLD DAUGHTER
COULD COOK BETTER THAN THAT.
PROBABLY FROM ANYONE ELSE,
PROBABLY FROM ANYONE ELSE,
I WOULD'VE
THREW THE TABLE OVER
AND THREW THEM OUT.
HONESTLY, YOUR FOOD'S CRAP.
HE'S A LITTLE HARSH.
AND HE GOT TO BE A LITTLE
ABUSIVE ON THE FOOD.
OH.
WHAT THE HELL
DID WE GET INTO?
IF YOU THINK
THAT YOU'RE GONNA CONTINUE
RUNNING THIS BUSINESS
SERVING THAT ,
YOU MAY AS WELL
TURN THIS PLACE INTO A MUSEUM.
NO ONE'S GONNA COME BACK
FOR THIS.
I WAS PISSED.
REAL PISSED.
REAL PISSED.
I WANTED TO TAKE THE PLATE
AND SMASH IT ON TOP
OF THE CHEF'S HEAD.
COMING UP, GORDON BURSTS
DEAN'S BUBBLE.
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE.
THIS OWNER BOILS OVER.
GET PAID TO DO IS STAND HERE
NEXT TO PEOPLE
AND GIVE THEM A GOOD
EXPERIENCE.
AND LATER, MICHAEL SNAPS.
IT'S BEEN AN HOUR
AND I GOT NOTHING.
THIS IS THE COPY.
YOU GOTTA HAVE THE OTHER HALF.
THIS GOES FROM THE SALAD.
THIS GOES FROM THE SALAD.
THAT'S COMING UP
ONKITCHEN NIGHTMARES.
IN ORDER TO FULLY UNDERSTAND
ALL THE ISSUES
OF THE OLDE STONE MILL,
IT'S TIME TO GET TIGHT-LIPPED
DEAN TO OPEN UP.
UM, THESE QUESTIONS
MAY NOT BE COMFORTABLE, DEAN,
BUT UNLESS I UNDERSTAND
THE FULL SCENARIO,
THEN I CAN'T GET THIS PLACE
BACK ON LINE.
ONE THING I'D LIKE TO KNOW
IS THE FINANCIAL...
SITUATION.
ARE YOU AWARE OF THE CURRENT
FINANCIAL SITUATION, BARBARA?
UM, HE KIND OF KEEPS ME
IN THE DARK A LITTLE BIT.
UM, HE KIND OF KEEPS ME
IN THE DARK A LITTLE BIT.
I DON'T WANT HER
TO WORRY.
THERE'S NO REASON FOR HER
TO SHARE
THESE ANXIETY AND NERVES
THAT I HAVE.
TOTALLY UNNECESSARY.
I TRY NOT TO BRING IT UP.
IT'S ALWAYS EASIER
JUST TO KINDA
NOT THINK ABOUT WHAT'S
GOING ON HERE.
AND THAT'S PROBABLY
ONE OF THE REASONS
WHY I DON'T COME DOWN VERY OFTEN
TO THE RESTAURANT.
BECAUSE WHAT YOU DON'T KNOW
CAN'T HURT YOU.
I JUST CHOOSE NOT TO DEAL
WITH IT RIGHT NOW.
I LET HIM DEAL WITH IT.
I LET HIM DEAL WITH IT.
I MEAN, THE BOTTOM LINE IS,
YOU'RE LOSING MONEY.
CORRECT. EVERY WEEK.
EVERY WEEK.
YES.
IF WE HAD
TO CLOSE TONIGHT...
JUST SWITCH EVERYTHING OFF,
WHAT WOULD WE OWE?
HALF A MILLION.
HALF A MILLION.
YEAH.
IT WOULDN'T BE GOOD
FOR OUR MARRIAGE,
I DON'T THINK, IF HE WOULD RISK,
YOU KNOW, EVERYTHING
THAT WE POSSIBLY HAD
IN THE WORLD.
THAT WE POSSIBLY HAD
IN THE WORLD.
GOT MONEY TIED UP
IN THE HOME?
OH YEAH. OH SURE.
MORTGAGE-WISE?
A MORTGAGE.
A SECOND MORTGAGE.
AND A HOME EQUITY LINE.
GOD. SO THAT'S BACKED UP
BIG TIME.
YEAH.
HOW DO YOU MANAGE
IN TERMS
OF GETTING THROUGH
MONTH TO MONTH IN TERMS
OF MORTGAGE PAYMENTS,
SUPPLIES,
SALARIES, YOUR SALARY?
WHAT DO YOU WANT ME TO SAY?
IT'S--IT'S--YOU KNOW,
I'M IN HELL RIGHT NOW.
PLEASE DON'T GET UPSET.
I KNOW. I WON'T.
NO, IT'S JUST--
IT'S CRUCIAL FOR ME
TO UNDERSTAND
EXACTLY WHERE WE ARE.
NO, I KNOW.
I'VE GOTTA BE
REALLY FRANK AND HONEST.
NOTHING IS MORE TELLING
TO GORDON
THAN OBSERVING A FULL
DINNER SERVICE.
FORTUNATELY,
IT'S SATURDAY NIGHT,
THE ONE NIGHT THE RESTAURANT
IS BUSY.
HI. HOW ARE YOU?
WELL, ENJOY YOUR DINNER.
HI, FOLKS.
HOW ARE YOU?
I KNOW YOU'LL BE HAPPY
WITH THAT.
AND CAN'T GO WRONG.
TONIGHT, I'M ON THE EDGE
'CAUSE NOW THE FEAR OF FAILURE'S
SETTING IN.
'CAUSE NOW THE FEAR OF FAILURE'S
SETTING IN.
AS ORDERS BEGIN TO ARRIVE
IN THE KITCHEN...
FRIED CALAMARI.
CHOPPED SALAD.
CRAB CAKES.
ONE PRIME RIB, MEDIUM RARE.
TWO CASHEW CHICKEN.
CHEF MICHAEL
IS CLEARLY FRUSTRATED.
YOU SEE ANYBODY RUN A LINE
BY THEMSELVES BEFORE?
NOT LIKE THIS BEFORE, NO.
IT'S JUST ME
AND YOU HAVE TO GET IT DONE.
YOU GET IT DONE.
MICHAEL WORKS MORE
THAN IS EXPECTED
OF A NORMAL CHEF.
OF A NORMAL CHEF.
HE DOES ABOVE AND BEYOND.
AS CHEF MICHAEL CONTINUES
TO FIGHT THE BATTLES ALONE
IN THE KITCHEN...
NICE TO MEET YOU, LISA.
OWNER DEAN AND MANAGER TOM
ARE IN THEIR OWN WORLD
IN THE FRONT OF THE HOUSE.
HI, HOW ARE YOU?
PERFECT.
I THINK I MIGHT HAVE
A BEER WITH YOU.
OH, REALLY?
CHEERS.
CHEERS.
SAY THE TRUTH.
THERE IS NO PLACE LIKE THIS
IN PENNSYLVANIA.
THERE'S NO PLACE
LIKE HOME.
AS THE MANAGER HERE,
I DO WHATEVER IT TAKES
TO KEEP THE PLACE RUNNING
AS SMOOTHLY AS POSSIBLE.
TO KEEP THE PLACE RUNNING
AS SMOOTHLY AS POSSIBLE.
AN HOUR INTO DINNER SERVICE
AND THE OVERLY
EMBELLISHED DISHES
FINALLY EMERGE
FROM THE KITCHEN.
MIKE TRIES TO PRESENTATE
THE FOOD REAL NICE.
WHAT'S THIS CRACK HERE
WITH CALAMARI
IN A MARTINI GLASS?
THEY'RE JUST TRYING
DIFFERENT PRESENTATION
BECAUSE THE DISHES
WE HAVE SUCK.
BECAUSE THE DISHES
WE HAVE SUCK.
SUCK? I CAN'T BELIEVE
YOU'D BE SO POLITE.
HOLY MACKEREL.
I DON'T EVEN KNOW
WHAT TO TELL YOU.
AND NEITHER GORDON
OR THE CUSTOMERS
ARE IMPRESSED.
IS IT COLD?
IS THERE ENOUGH SAUCE
ON THESE CASHEW CHICKENS?
YES, THERE IS.
WHEN IT JUST BECOMES A JOB.
NOT THAT YOU DON'T CARE,
NOT THAT YOU DON'T PUT
ANY EFFORT,
NOT THAT YOU DON'T PUT
ANY EFFORT,
BUT IT'S JUST THE SAME
EVERY DAY.
BY THE WAY,
THE PAPER'S EDIBLE.
I'VE NEVER HAD MY DINNER
SERVED TO ME
IN A BROWN PAPER BAGGY.
IN YOUR BUSINESS
RIGHT NOW,
I WISH THAT WAS
THE ONLY PROBLEM,
A FRENCH FRY.
WITH FOOD NOW BEING SENT
BACK TO THE KITCHEN,
ALREADY BEHIND, MICHAEL IS NOW
TOTALLY OVERWHELMED.
ALREADY BEHIND, MICHAEL IS NOW
TOTALLY OVERWHELMED.
I NEED A RISOTTO AND A TILAPIA
AND THAT'S DONE.
AND DEAN IS NOT HELPING
THE PROBLEMS,
BUT ADDING TO THEM.
I GOT BACKED UP 'CAUSE IT WAS
TOO MUCH AT ONCE.
OH MY GOD.
OVERCOOKED.
COME ON. COME ON.
- IT'S OVERCOOKED.
- DAMN IT.
GOT ME VERY FRUSTRATED.
WE LET THE CUSTOMER WAIT.
IF HE WAITS 20 MINUTES
AND HE'S HAPPY
OR HE WAITS 20 MINUTES,
GETS CRAP, WHAT'S WORSE?
PLEASE SEND IT OUT
RIGHT NOW.
MICHAEL.
YES, SIR.
MICHAEL.
YES, SIR.
ARE YOU HAPPY
WITH THAT RISOTTO?
NOT REALLY, CHEF.
NO.
MICHAEL, IF YOU'RE
NOT HAPPY WITH IT,
WHY'D YOU SERVE IT,
MY MAN?
CHEF TO CHEF NOW.
WHY?
FORGET--FORGET--FORGET DEAN
FOR A SECOND.
WHERE'S THE TILAPIA?
IT'S IN THE OVEN.
DEAN, HE'S THE OWNER.
ULTIMATELY, IT'S HIS DECISION.
HEY.
YEAH.
DOES IT MAKE YOU
FEEL BETTER
IF WE RUSHED IT
TO THE TABLE?
NO.
I'M TRYING TO ASK
CHEF ABOUT SOME FORM OF STANDARD
AND YOU'RE JUST SAYING
GET THE FOOD
OUT OF THERE.
BECAUSE THE LADY ASKED ME
THREE TIMES FOR HER FOOD.
I'M AMAZED, YOU KNOW THAT,
MORE THAN ANYTHING.
I DON'T KNOW--
I DON'T KNOW WHAT
YOU WANT ME TO SAY TO YOU.
BUT IT'S DONE.
IT'S DONE, GORDON.
BUT IT'S DONE.
IT'S DONE, GORDON.
IT'S DONE.
I LOVE THE FACADE
YOU PUT ACROSS IT.
IT'S NOT A FACADE.
YES, IT IS.
NO, IT'S NOT.
THANK YOU.
DEAN'S WILLINGNESS TO SEND OUT
SUB-STANDARD RISOTTO
TYPIFIES WHAT'S WRONG
WITH THE OLDE STONE MILL.
IN ADDITION, A GREAT DEAL
OF DEAN'S ENERGY
HAS GONE INTO BEAUTIFYING
THE RESTAURANT,
BUT THE MENU
HAS BEEN NEGLECTED.
I DON'T THINK YOU UNDERSTAND
THE REAL REASON WHY I'M HERE.
THE INCONSISTENCY
OF THE FOOD IS OBVIOUS.
THE FOOD NEEDS
SOME SERIOUS ATTENTION.
AND YET NO ONE SEEMS
TO ADDRESS IT.
I ASKED MICHAEL "ARE YOU HAPPY
WITH THE RISOTTO?"
I ASKED MICHAEL "ARE YOU HAPPY
WITH THE RISOTTO?"
HE SAID, "NO."
AND YOU SAID, NO,
GOTTA SERVE, I GOTTA SERVE IT.
THEY'VE BEEN WAITING
50 MINUTES.
HAVE YOU ANY IDEA HOW MUCH
DAMAGE YOU'RE CAUSING?
WHAT DO YOU WANT?
WHAT DO YOU WANT?
IT'S NOT ABOUT WHAT I WANT.
IT'S JUST WHAT I'M--
I'M MIFFED.
I'M NOT TOO SURE
IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE--
YOU KNOW THAT?
IT'S ONE THING
TO BELIEVE IN A DREAM,
BUT IT'S ANOTHER THING
TO ACTUALLY BE IN A DREAM WORLD.
FOR EVERY PLATE OF FOOD
WE SEND,
WE'RE NARROWING THE CHANCES
OF THIS PLACE
BECOMING SUCCESSFUL.
OF THIS PLACE
BECOMING SUCCESSFUL.
AND I THINK YOU'VE BULLIED THEM
INTO MAKING SURE
THAT THEY GET BRAINWASHED
TO HOW YOU THINK.
BUT LET ME
TELL YOU SOMETHING.
WHAT YOU THINK IS WRONG.
IT'S TOUGH TO GET POKED AT
ALL DAY.
I FEEL LIKE POKING BACK
RIGHT NOW.
I'M TRYING TO GET THROUGH
TO YOU.
'CAUSE IF I CAN'T
GET THROUGH TO YOU,
I'VE GOT NO CHANCE.
I THINK YOU'RE TREATING THIS
LIKE A GAME.
HOW DARE YOU ACCUSE ME
OF NOT HAVING A COMMITMENT.
DARE YOU? I DON'T DARE YOU.
I'M TELLING YOU.
DARE YOU? I DON'T DARE YOU.
I'M TELLING YOU.
YOU'RE NOT
TELLING ME ANYTHING.
THIS IS YOUR OWN FIGMENT
OF YOUR IMAGINATION
THAT I DON'T HAVE A COMMITMENT
TO THIS PLACE.
DEAN'S A FIGHTER.
HE'S NOT GONNA BACK DOWN
FROM A CHALLENGE.
YOU JUST GIVE ME
TWO MINUTES.
YOU GUYS,
DO YOU MIND?
YOU FLOAT ON THE CUSTOMERS
COMING 'ROUND AND BLOWING SMOKE
UP YOUR.
THAT'S RIGHT, I DO.
WHEN I ASK PEOPLE
HOW THEIR FOOD IS
AND THEY TELL ME IT'S GOOD,
IT MAKES ME FEEL GOOD.
I DON'T HOVER AROUND
MY CUSTOMERS KISSING--
HOW WAS IT?
PLEASE TELL ME.
YOU DON'T GO TO A TABLE
ASK PEOPLE
HOW THEIR MEAL WAS?
OH NO, YOU PROBABLY
PAY TEN PEOPLE.
NO, I LISTEN TO THE PHONE
EVERY MORNING
TO SEE HOW
FULLY BOOKED I AM.
THIS IS WHAT I GET PAID
TO DO.
THIS IS WHAT I GET PAID
TO DO.
TO STAND IN HERE
AND WATCH PEOPLE.
THAT'S WHAT I GET PAID
TO DO.
TO STAND HERE NEXT TO PEOPLE
AND GIVE THEM
A GOOD EXPERIENCE.
THAT'S WHAT I GET PAID FOR.
AND WATCH THIS
COME OUT.
NO, THAT'S YOUR OPINION.
AND YOU FEEL GOOD
ABOUT IT.
NO, I DON'T FEEL GOOD
ABOUT IT.
THERE YOU GO AGAIN.
- I DON'T FEEL GOOD ABOUT IT.
- YOU DO.
IT'S WHAT I GOTTA DO.
THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU.
YOU'RE A FAKE.
YOU'RE A FAKE.
IS THAT HOW YOU'RE
GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT
LIKE A MAN?
IT'S WHAT I GOTTA DO.
THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU.
YOU'RE A FAKE.
YOU'RE A FAKE.
OH, YOU'RE FULL OF
IS THAT HOW YOU'RE
GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT
LIKE A MAN?
I FACE EVERYTHING
LIKE A MAN.
YOU DO.
I DON'T SHY AWAY
FROM NOTHING.
THAT'S RIGHT.
NOTHING.
NOTHING.
NOT YOU. NOTHING.
I HAVE A COMMITMENT
TO THIS PLACE THAT YOU'LL
PROBABLY NEVER HAVE
AT ANY PLACE
IN YOUR LIFE EVER.
WHAT?
DID I STUTTER?
DID I STUTTER?
I JUST TOLD YOU
HOW I FEEL ABOUT THIS PLACE.
I'M NOT GONNA
TO MAKE YOU BELIEVE ME.
IF YOU DON'T BELIEVE ME,
YOU DON'T BELIEVE ME.
YOU DON'T LIKE THE TRUTH,
DO YOU?
NO ONE'S TOLD YOU.
NO, I DO LIKE THE TRUTH.
I HEAR THE TRUTH--
NO ONE'S BURST
THIS ing BUBBLE.
OF MY LIFE MORE THAN YOU'LL
EVER HEAR THE TRUTH.
THAT'S.
YEAH, THAT'S WHAT YOU THINK.
YOU TAKE PRIDE IN YOUR HAIR,
YOUR TROUSERS, YOUR SHIRT.
YOU'RE WELL GROOMED.
I JUST WANT YOU
TO TAKE PRIDE
IN WHAT THE
YOU DO IN A BUSINESS.
AND IF YOU APPLY
WHAT YOU'VE APPLIED TO YOURSELF
EACH AND EVERY DAY,
YOU WON'T BE SERVING
THAT.
RIGHT NOW, WE GOT
SOME ISSUES IN HERE.
AND UNLESS YOU'RE PREPARED
TO CHANGE,
AND UNLESS YOU'RE PREPARED
TO CHANGE,
THIS PLACE
HAS GOT NO CHANCE.
AND YOU'VE HAD IT ALL
YOUR OWN WAY
FOR SUCH A LONG TIME.
AND IT'S NOT GONNA CONTINUE
BEING LIKE THAT.
ONE THING HAS
TO CHANGE INSTANTLY...
YOU.
IRONICALLY, IT'S DEAN'S FEAR
OF FAILURE
THAT IS PREVENTING HIM
FROM MAKING
THE NECESSARY CHANGES
FOR SUCCESS.
BUT BEFORE GORDON CAN PUT
HIS PLAN FOR CHANGE
BUT BEFORE GORDON CAN PUT
HIS PLAN FOR CHANGE
INTO ACTION,
HE DECIDES TO EXPLORE
THE LOCAL COMPETITION.
ITALIAN.
CHINESE RESTAURANT.
NEXT DOOR TO A PIZZERIA.
AN AMERICAN BISTRO.
NOW WAIT. ANOTHER ITALIAN.
RESTAURANTS EVERYWHERE.
ANOTHER ITALIAN.
HOW ARE YOU?
VERY GOOD.
GOOD TO SEE YOU.
YOU TOO.
AND WHAT A BEAUTIFUL
LITTLE SHOP.
THANK YOU VERY MUCH.
BUSY LITTLE PLACE?
VERY BUSY.
FANTASTIC.
SO THEY'RE GREAT
MEAT EATERS HERE.
SO THEY'RE GREAT
MEAT EATERS HERE.
YES, THEY ARE.
THEY LOVE THEIR STEAKS.
AND THEY LIKE 'EM THICK.
BEEN UP AND DOWN THE STREET.
THERE'S NOT ONE STEAK HOUSE
ANYWHERE.
NO, THERE ISN'T.
WHY HAS NO ONE
EVER OPENED ONE HERE?
UH, I DON'T KNOW.
BUT IF THERE WAS
A STEAK HOUSE LOCALLY,
YOU COULD SUPPLY IT.
IT WOULD BE
A PLEASANT CHANGE.
WELL, LISTEN.
THANK YOU.
GOOD TO SEE YOU.
HAVE A GOOD WEEKEND.
CHEF--CHEF,
THANK YOU AGAIN.
TAKE CARE.
OKAY.
NOW ARMED WITH LOCAL KNOWLEDGE,
GORDON KNOWS THAT TO TURN
THIS RESTAURANT AROUND,
GORDON KNOWS THAT TO TURN
THIS RESTAURANT AROUND,
HE MUST GET THE CHEF
BACK ON TRACK.
MICHAEL, THIS RESTAURANT
NEEDS TO BE KNOWN FOR SOMETHING.
FIRST BIG CHANGE.
PRIME RIB.
PRIME RIB.
ON THE BONE.
OKAY.
THIS IS A SPECIAL
TO GET THIS PLACE
IN THE RIGHT
DIRECTION.
OKAY.
TO MAKE
YOUR LIFE EASIER,
AND TO MAKE SERVICE
QUICKER.
I AM VERY NERVOUS.
IT'S NOT EVERY DAY
THAT YOU GET TO COOK
WITH A WORLD-CLASS CHEF.
YOU KNOW HOW TO SLICE IT
FROM THERE, DON'T YOU?
DOWN AND ALL UP.
YEAH. EXACTLY.
GO AHEAD AND PUT
THAT BEEF IN, YEAH?
I'M EXCITED TO LEARN
THOSE NEW DISHES
AND THEN AFTER TIME
JUST PUT MY OWN SPIN ON 'EM
AND THEN AFTER TIME
JUST PUT MY OWN SPIN ON 'EM
AND HOPE
HE DOESN'T COME BACK
AND THROW ME UNDER
THE BUS.
THE IDEA
BEHIND A CHOPPED SALAD
IS HAVING THAT LITTLE BIT
OF CRUNCH THERE, YEAH?
ROMAINE. SHREDDED.
A FEW CHIVES.
LITTLE BIT OF BACON IN THERE.
HALF DRESS SO IT STAYS
NICE AND CRUNCHY.
LITTLE SEASONING
ON THE AVOCADO.
YOUR TOMATO.
CHOPPED EGG. A FEW CHIVES.
YEAH.
WEE. MELTDOWN.
OKAY? YES?
OH, JUST THINK
OF THE COMPLAINTS.
WHAT? YOU'RE NOT STUFFING
MY SALAD IN A FUNNEL?
WHAT DO YOU MEAN
YOU'RE NOT SERVING ME
WHAT DO YOU MEAN
YOU'RE NOT SERVING ME
A FUNNEL SALAD?
MIKE, YOU ALL RIGHT
WITH THIS?
I'M FINE WITH THAT.
I LAUGHED MY ASS OFF.
WHEN HE BURNED THOSE FUNNELS
WITH THE CREME BRULEE TORCH,
I LAUGHED.
AND I UNDERSTOOD HIS POINT.
THERE'S NOTHING WRONG
WITH A SIMPLE SALAD.
DON'T TRY AND MAKE IT
ANYTHING THAT IT'S NOT.
IF THEY COME AND ASK ME
FOR THEIR SALAD
TO BE STUCK
INSIDE A FUNNEL,
I WILL PERSONALLY LIFT THEM
AND PUT THEM NEXT DOOR
IN THE RETIREMENT HOME.
OKAY?
LAST OF THE FUNNEL.
WITH THE CHEF RE-ENERGIZED,
GORDON TURNS HIS ATTENTION
TO THE OWNER AND HIS TEAM.
GORDON TURNS HIS ATTENTION
TO THE OWNER AND HIS TEAM.
DEAN HAS ALWAYS HAD
THE DESIRE TO SUCCEED.
NOW CHEF RAMSAY IS ABOUT
TO TELL HIM HOW TO DO IT.
OKAY, I'VE DONE
MY HOMEWORK.
I'VE BEEN OUT AND ABOUT
AND I'VE.
I'VE STUDIED HARD.
WHAT ISN'T IN THE TOWN?
THERE'S NOT ONE GOOD
STEAK HOUSE
ANYWHERE IN THIS TOWN.
THIS PLACE HAS GOT
EVERY CHANCE
OF BECOMING A PHENOMENAL
STEAK HOUSE.
CHEF GORDON'S IDEA
OF A STEAK HOUSE
CHEF GORDON'S IDEA
OF A STEAK HOUSE
WOULD REALLY WORK HERE.
HE'S 100% RIGHT THAT THERE IS
NOTHING ELSE IN THE AREA.
GIVE THE LOCALS
WHAT THEY WANT
AND GET THEM COMING
TIME AND TIME AGAIN.
AND MAKE MONEY!
I'M LISTENING TO GORDON.
I'M LISTENING TO EVERYTHING
HE SAID.
AND HE'S MAKING
ALL THESE CHANGES.
BUT WHEN THE CHANGES
ARE DONE,
I DON'T KNOW IF HE'S GONNA
GET PEOPLE
THROUGH THE DOOR.
THIS PLACE OOZES STEAK HOUSE.
I CANNOT TELL YOU.
I LOOK FORWARD TO IT.
HOW DO YOU SIT?
HOW DO YOU SIT?
I CAN'T AFFORD TO MAKE
MANY CHANGES
'CAUSE I CAN'T AFFORD
TO ALIENATE OR LOSE
WHAT I HAVE RIGHT NOW.
I'M FUMING.
DEAN.
GIVE ME A LITTLE BIT
OF MANHOOD.
I'M NOT INSANE.
I HAD A VISION.
YOU COOKED A SIMPLE
PRIME RIB.
THAT WAS YOUR RESURRECTION
OF THE PLACE
WAS A SIMPLE PRIME RIB?
HEY, I'VE GOT TWELVE
SUCCESSFUL RESTAURANTS,
HIGHLY PROFITABLE,
AND YOU, MY MAN, MISSED OUT
ON THE TRUTH.
WHEN YOU CHANGE CONCEPTS...
WHEN YOU CHANGE CONCEPTS...
WHEN YOU CHANGE DIRECTIONS
SO RADICALLY,
I THINK THAT'S A SIGN
OF WEAKNESS.
TOMORROW, WE'RE CHANGING
THE MENU.
WE'RE GONNA RELAUNCH
THE RESTAURANT.
YOU'VE GOT SOME SERIOUS
THINKING TO DO.
GOOD NIGHT.
IT'S DAY FOUR, RELAUNCH DAY.
AND TIME FOR DEAN
TO EMBRACE THE CHANGES
THAT WILL HOPEFULLY SAVE
HIS RESTAURANT.
GORDON SECRETLY HAS BROUGHT IN
HIS DESIGN TEAM,
WHO WORKED
THROUGH THE NIGHT
TO SPRUCE UP
THE OLDE STONE MILL.
YOU KNOW WHEN I FIRST
ARRIVED HERE, YEAH?
I DROVE BY THIS BEAUTIFUL
BUILDING
WITHOUT ACTUALLY REALIZING
IT WAS A RESTAURANT.
NO SIGN.
NO.
NOTHING.
LET'S HAVE A LOOK. YES?
ONE, TWO, THREE.
ONE, TWO, THREE.
UP. LOOK AT IT.
BEAUTIFUL.
NATURAL STONE.
THE OLDE STONE MILL
STEAK HOUSE.
NOW WE KNOW
WHAT THE PLACE IS
WHEN WE DRIVE BY.
WHEN THEY UNVEILED THE SIGN,
IT WAS JUST ABSOLUTELY
BEAUTIFUL.
I WAS BREATH-TAKEN.
DEAN,
DO YOU LIKE IT?
I LOVE IT.
HUH?
IT'S GREAT.
VERY NICE.
LOOK NEXT TO IT.
STEAK HOUSE.
WHY DIDN'T I GO
CALL THE SIGN GUY,
WORK OUT A BARTER
WITH HIM,
DO A TRADE, DO SOMETHING,
AND GET THE SIGN?
I COULD HAVE.
I DON'T KNOW WHY.
RIGHT, LET'S GO INSIDE.
THERE'S MORE.
RIGHT, LET'S GO INSIDE.
THERE'S MORE.
HISTORY.
THIS IS ALL THE STUFF
THAT'S BEEN UPSTAIRS
THAT YOU'VE
BEEN KEPT AWAY.
SO WHEN CUSTOMERS
ARE WAITING,
THEY CAN GET AN INSIGHT
TO WHAT YOU'VE DONE.
I WANT PEOPLE TO KNOW
FROM THE FIRST MINUTE
THEY WALK IN HERE
THAT YOUR HEART IS IN HERE.
I WAS A LITTLE INTIMIDATED
WHEN I FIRST WALKED IN
BECAUSE I DIDN'T KNOW
WHAT TO EXPECT.
EVERY NOOK, EVERY BLOODY
PIECE OF STONE.
LOOK,
THE HISTORY'S THERE.
YEAH, MAN.
GORDON PUTTING UP
THESE PICTURES
OF ME BUILDING THE PLACE
BLEW ME AWAY.
OKAY. THERE'S MORE.
COME THROUGH.
BEAUTIFUL.
ABSOLUTELY BEAUTIFUL.
ABSOLUTELY BEAUTIFUL.
OH MY GOODNESS.
WOW. NOW EVERYBODY
CAN SEE EVERYBODY.
- WOW.
- OH, IT'S LOVELY.
IT'S JUST BEAUTIFUL.
I CAN'T EVEN PUT IT INTO WORDS.
IT'S OPEN.
IT'S CLASSIC.
WE'VE GOT NEW PLATES,
NEW LINEN, NEW TABLEWARE.
BARBARA,
WHAT DO YOU THINK?
I GOT RID
OF THE DARK COLORS.
TOO DEPRESSING.
TOO DEPRESSING.
THE CANDLES
ON ALL THE TABLES.
THE FRESH FLOWERS.
IT'S JUST BRIGHT.
IT'S CHEERY.
IT'S JUST BRIGHT.
IT'S CHEERY.
IT'S A PLACE
YOU WANT TO BE.
I'M SPEECHLESS.
I'M SPEECHLESS.
THE SAME RESTAURANT.
THE SAME PEOPLE.
BUT SOMETHING IS DIFFERENT.
WE HAVE
GORDON RAMSAY'S TOUCH.
SMELL.
MM. MM.
LET'S SEE IF IT WORKS.
IT HAS TO WORK.
IT'S THERE NOW.
THERE'S NO
EXCUSE.
WE'VE GOT RID
OF THE CLUTTER.
LOOK AT IT.
LOOKS GREAT.
HUH?
LOOKS GREAT.
I DIDN'T KNOW
WHAT TO EXPECT.
I DIDN'T KNOW ANY OF THIS
I DIDN'T KNOW ANY OF THIS
INVOLVED ANY KIND
OF A MAKEOVER OF ANY SORT.
BUT, UM, I'M MAN ENOUGH
TO ADMIT THAT IT'S GREAT.
EVEN THOUGH THE IMPROVEMENTS
TO THE DECOR
ARE WELL-RECEIVED,
THAT WAS AN EASY CHANGE
TO ACCEPT.
NOW FOR THE HARD ONE.
THE NEW STEAK HOUSE MENU.
OKAY. LET'S, UH,
LET'S GO THROUGH THE FOOD
VERY, VERY QUICKLY, YES?
MENU.
LET'S START OFF
WITH THE, UH, MEATS.
THAT'S THE PORTERHOUSE
STEAK FOR TWO.
GOT THE MOST AMAZING
RIB EYE.
NEXT TO THAT, YOU'VE GOT
THE NEW YORK STRIP,
THE MOST POPULAR STEAK
ACROSS AMERICA.
I EXPECTED A BLEND
I EXPECTED A BLEND
OF THE OLD AND NEW.
BUT CHANGING THE MENU COMPLETELY
SURPRISED ME THE MOST.
HALIBUT HAS A REALLY NICE,
SORT OF RUSTIC,
MEATY FLAVOR.
YEAH,
IT'S A VERY ROBUST FISH.
BUT PAN SEARED,
IT'S BEAUTIFUL.
AND THEN THE CRISPY-SKIN
SALMON.
SPAGHETTI SQUASH,
CONFIT SHALLOT.
AND A REALLY NICE
CRISPY SKIN, YES?
OKAY, THE APPETIZERS.
STEAMED MUSSELS.
NICE BIG BOWL.
AND THEN THE CREAMED CORN.
EVERY STEAK HOUSE
ACROSS THE STATES
HAS GOT CREAMED CORN
ON THERE.
AND THEN MY FAVORITE,
THE OLDE STONE MILL
CHOPPED SALAD.
SADLY, NO FUNNEL.
THIS IS GONNA BE A CHALLENGE.
THIS IS GONNA BE A CHALLENGE.
BUT, UH, IT'S VERY EXCITING
TO HAVE A NEW MENU.
WITH TWO HOURS TO GO
BEFORE THE DOORS OPEN,
GORDON WANTS TO MAKE SURE
THE RESTAURANT FEELS
LIKE THE STEAK HOUSE
IN TOWN.
AND BEFORE ANYONE
EATS ANY FOOD,
IT WILL BE UP TO THE FRONT
OF THE HOUSE STAFF.
THIS IS NOW A STEAK HOUSE.
WE'RE GONNA CONFIRM IT.
EACH AND EVERY TABLE
THAT ARRIVES THIS EVENING,
A QUICK PRESENTATION.
BINGO.
TOM, SELL IT TO ME.
MY WORRIES ARE
THAT THE FOOD'S CHANGED,
THE AESTHETICS HAVE CHANGED,
BUT I STILL HAVE
MY DYSFUNCTIONAL STAFF.
HELLO.
HELLO.
WELCOME TO THE OLDE STONE MILL
STEAK HOUSE.
HERE ARE THE STEAKS
WE HAVE THIS EVENING.
THIS IS OUR...
OUR 21-DAY-AGED...
ME.
LET'S GO.
WE HAVE A...
I'M COMPLETELY OUT
OF MY COMFORT ZONE.
YOU CAN'T EXPECT
TO WIN THE GOLD MEDAL
IN A WEEK.
AND ON THE TOP,
A KOBE STRIP.
A KOBE STRIP.
SOUNDS LIKE A
JAPANESE LAP DANCING BAR.
SOUNDS LIKE A
JAPANESE LAP DANCING BAR.
IT'S STILL THE SAME
MEDIOCRE CREW IN THERE.
GORDON HAS INTRODUCED
A LOT OF CHANGES
TO THE OLDE STONE MILL
IN JUST A FEW DAYS.
AND WITH THEIR HEADS
STILL REELING,
IT'S TIME FOR DEAN
AND HIS STAFF
TO RISE TO THE OCCASION.
HELLO.
HOW ARE YOU?
WE'RE EXCITED
ABOUT TONIGHT.
WE'RE HOPING
THIS GOES OVER WELL FOR US.
CAN I TAKE YOUR COAT?
WHAT DO YOU THINK
ABOUT THE NEW LOOK?
GORGEOUS.
I LOVE IT.
IT'S A NEW START.
I'M EXHAUSTED.
IT'S A NEW START.
I'M EXHAUSTED.
I'M EMACIATED.
I'M TIRED. I'M ANXIOUS.
I WAS A LITTLE NERVOUS
GOING INTO IT.
NOT KNOWING OUR MENU
AT ALL.
ONLY SEEING IT MAYBE, UH,
TWO HOURS BEFORE
WE WERE SUPPOSED TO START.
NOT BEING READY
IS ALWAYS A FEAR.
OKAY. THIS ISTHE BIG NIGHT.
WE'VE PUT A PLAN
TOGETHER.
AND NOW THEY HAVE
TO SERIOUSLY EXECUTE IT.
KOBE BEEF, MEDIUM RARE.
I-I-I'M STUCK.
I WANT TO KNOW
WHERE ALL THE MENUS ARE.
IF PEOPLE
DROP THE BALL TONIGHT,
IF PEOPLE
DROP THE BALL TONIGHT,
YOU WON'T SEE THEM HERE
TOMORROW.
TONIGHT IS THE NIGHT
OF THE BIG RELAUNCH.
GORDON RAMSAY'S PLAN
FOR A STEAK HOUSE
TO FILL THE VOID
IN THIS TOWN
HAS GENERATED SOME BUZZ.
AND THE RESTAURANT
IS FULLY BOOKED.
NOW IT'S UP TO DEAN
AND HIS STAFF
TO START BUILDING
A NEW REPUTATION
FOR THE OLDE STONE MILL.
EVERYBODY IS ON THEIR
TIPPY TOES.
THE MAYOR. NOW WHERE
DOES THE BIG SHOT GO?
TONIGHT WILL CERTAINLY
BE AN INDICATION
OF THE PROBABILITY
OF SUCCESS FOR THIS PLACE.
HELLO.
MR. MAYOR.
HELLO.
MR. MAYOR.
LONG TIME NO SEE.
I WAS A LITTLE INTIMIDATED
WHEN HE FIRST WALKED IN
BECAUSE HE'S IMPORTANT TO ME
TO BE HERE.
TAKE YOUR COAT.
OH, THANKS.
WHEN THIS PLACE IS FULL
AND THE MAYOR'S HERE,
IF YOU'RE NOT READY, UM,
I DON'T CARE HOW GOOD
YOU ARE.
OH, COME ON.
IT'S NOT GONNA WORK.
MAYOR.
WITH THE CUSTOMERS
AND SPECIAL GUESTS
TAKING THEIR SEATS,
THE SERVERS ARE BUSY
MAKING THEIR ROUNDS
WITH THE NEW MENU.
THE KOBE BEEF.
MEDIUM WELL.
THE KOBE BEEF.
MEDIUM WELL.
AND IT'S OBVIOUS
THAT THE PRESSURE
OF THE RE-LAUNCH
IS ALREADY GETTING TO TOM.
NEW YORK STRIP.
I'M SORRY. THE NEW YORK STRIP.
THE RIB EYE.
AND OUR KOBE BEEF SPECIAL.
OKAY.
IT WAS CRAZY.
I MEAN, THIS WHOLE SITUATION
IS CRAZY
AND THE WHOLE NIGHT OBVIOUSLY
FROM THE BEGINNING
IS GONNA BE CRAZY.
GET SOME NAPKINS.
ME.
I'M DONE.
NO, TOM, YOU'RE NOT.
I'M DONE.
NO, TOM, YOU'RE NOT.
I'M DONE.
NO, TOM.
I'M NOT COMFORTABLE WITH--
THE CHANGE IS SO QUICK.
I DON'T KNOW IF WE'RE READY
FOR IT.
WHILE TOM TRIES
TO PULL HIMSELF TOGETHER...
AND COME BACK
AS THE MANAGER, TOM.
OKAY.
OKAY?
THE FIRST WAVE OF ORDERS
HITS THE KITCHEN.
OKAY, MICHAEL.
WATCH YOUR TEMPERATURE, YEAH?
I DON'T WANT THE STEAKS
COMING BACK, OKAY?
I DON'T WANT THE STEAKS
COMING BACK, OKAY?
YES, CHEF.
GOOD.
EIGHT?
PARTY OF EIGHT?
WHO'S EIGHT?
WHATEVER EIGHT--
EIGHT COMES IN.
THERE'S PLENTY
OF PRESSURE.
A COUPLE OF TIMES,
I LOST MY COMPOSURE.
LET'S GO.
AND WHEN TOM DOES RETURN,
HE BEGINS TO FEEL
THE HEAT ONCE AGAIN.
WHAT'S THAT SMELL?
YES.
I'LL DRIVE IF YOU'VE HAD
TOO MUCH.
DON'T YOU WORRY.
I'VE GOT TO TALK
TO YOU QUICKLY NOW.
RIGHT. YOU'RE RUNNING AROUND
LIKE A.
YEAH? YOU'RE
SWEATING LIKE A PIG.
GET IN THE BATHROOM
AND DO SOMETHING ABOUT IT.
WHEN TOM CAME BACK,
YOU COULD SEE
HE WAS JUST TOTALLY DISOR--
LIKE DISARRANGED.
YOU KNOW, HE WAS NERVOUS.
HE WAS NERVOUS.
GOD, HE STINKS.
IT'S 45 MINUTES
INTO DINNER SERVICE.
IT'S 45 MINUTES
INTO DINNER SERVICE.
AND THOUGH ALL APPEARS
TO BE GOING WELL...
ONLY A FEW CUSTOMERS
HAVE BEEN SERVED.
AND THE MAYOR IS NOT
ONE OF THEM.
THEY GOT A MELTDOWN
IN THERE.
AND THE, UH, MAYOR, YEAH?
WE CAN'T KEEP HIM WAITING,
YEAH?
WHAT TABLE NUMBER'S THAT?
UH, THAT'S 12.
MAKE SURE HE KNOWS.
YOU UNDERSTAND?
I NEED
THE MAYOR'S TABLE, MAN.
I'M NOT GETTING TICKETS
THROUGH THIS PRINTER RIGHT NOW.
WHY?
I DON'T KNOW.
THIS PRINTER RIGHT HERE
IS NOT WORKING?
THIS PRINTER RIGHT HERE
IS NOT WORKING?
I'M NOT GETTING TICKETS
THROUGH THIS COMPUTER.
IT'S GOING TO
ME UP.
OH BOY.
IT WAS A DISASTER.
I'VE ALREADY SPOKEN
TO DEAN ABOUT THAT.
AND I FINALLY SCREAMED,
CURSED, AND YELLED,
"GET SOMEONE IN HERE
TO FIX THIS NOW
OR WE'RE."
I CAN'T BELIEVE THAT NO ONE'S
COMING IN HERE
TO FIX THIS
COMPUTER.
BUT IF NOBODY WANTS
TO HEAR IT,
NOBODY WANTS TO HEAR IT.
HOW ABOUT THOSE STEAKS?
HOW ABOUT THOSE STEAKS?
HE'S STANDING THERE
WITH HIS FINGER UP.
HE'S STANDING THERE
WITH HIS FINGER UP.
I DON'T KNOW
IF DEAN UNDERSTANDS
THAT WE'RE
THE WHOLE NIGHT
AND YOU'LL BE DONE.
OH GOD.
NOW WE'RE SERIOUSLY
IN THE.
ALL THE ORDERS
ARE BACKED UP.
TABLES ARE WAITING.
TOM'S SWITCHED OFF.
AND MORE IMPORTANTLY,
WE'VE KEPT THE MAYOR WAITING
45 MINUTES.
OF ALL THE PEOPLE
TO KEEP WAITING,
NOT THE ING MAYOR.
NOW MORE THAN AN HOUR
AND 15 MINUTES
INTO SERVICE,
AND HUNGRY CUSTOMERS
ARE GETTING RESTLESS.
OKAY, MICHAEL.
SOMEONE HAS TO FIX
THIS COMPUTER
'CAUSE I'M NOT GETTING
TICKETS.
UNBELIEVABLE.
GET ME DEAN, YEAH?
PLEASE.
STRAIGHT AWAY, YES?
DEAN, YOU HAVE TO GO
IN THE KITCHEN.
I NEED THE MAYOR'S TABLE,
MAN.
I DON'T KNOW--
IT'S A HOUR.
IT'S NOT EASY GETTING KICKED
IN THE EVERY DAY
AND BEING TOLD
THAT YOU SUCK.
I'M EMBARRASSED,
MAN.
WHERE--I TOLD YOU TO--
I DON'T HAVE TICKETS
FOR THIS.
WHY AREN'T I GETTING
TICKETS FOR THIS?
PLEASE HELP ME!
I DON'T HAVE THE TICKET
IS WHAT I'M SAYING.
THIS IS THE COPY.
YOU GOTTA HAVE
THE OTHER HALF.
THIS IS NOT MY TICKET.
THIS COMES FROM
THE SALAD PRINTER.
IT'S BEEN AN HOUR
AND I HAVE NOTHING.
READ THE
TICKET!
READ THE
TICKET!
OH!
HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE
TABLE!
I NEED THE MAYOR'S TABLE,
MAN.
THIS IS NOT MY TICKET.
THIS COMES FROM
THE SALAD PRINTER.
IT'S BEEN AN HOUR
AND I HAVE NOTHING.
READ THE
TICKET!
OH!
HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE
TABLE!
OH, FOR THE LOVE
OF.
JEANIE. TWO SECONDS.
YEAH.
DON'T WORRY ABOUT
THE COFFEE.
MIKE. MIKE.
MIKE. MIKE.
JUST COME AROUND FOR TWO
SECONDS, PLEASE, YES?
WITH DINNER SERVICE
ON THE BRINK OF DISASTER,
GORDON LAYS IT ON THE LINE
FOR DEAN AND HIS STAFF.
LET'S REGROUP
A LITTLE BIT, YEAH?
LET ME JUST TELL YOU
THE SITUATION.
SERVICE IS GONE.
WE'RE ALL OVER THE PLACE.
LET'S GET THIS THING
BACK ON LINE.
WE'VE GOT TO MAKE
DECISIONS,
ESPECIALLY AT THIS
CRITICAL MOMENT.
THIS IS WHERE I NEED YOU NOW
TO FIGHT BACK.
THIS IS GONNA MAKE
OR BREAK THIS PLACE.
I WAS REALLY, REALLY
PISSED OFF.
BUT RIGHT NOW
FOR THE SAKE
OF THE SUCCESS HERE,
I HAVE TO JUST
GET THROUGH IT.
I HAVE TO JUST
GET THROUGH IT.
LET'S GET SOME APPETIZERS.
I'LL PUMP THOSE OUT
REAL FAST.
AND THEN WE'LL GET YOU
IN THERE FOR YOUR ENTREE.
YOU KNOW WHAT, I WILL
BE RIGHT BACK
AND I WILL WRAP THOSE
UP FOR YOU.
YOU KNOW,
AT THIS POINT NOW,
LET'S WORK TOGETHER,
LET'S CORRECT IT.
LET'S TRY TO CORRECT IT.
SORRY FOR THE DELAY.
GIVE 'EM A STEAK KNIFE, PLEASE.
GOOD DEAL.
TWO MEDIUM RARE.
TWO MEDIUM.
GIVE ME THAT.
IT'S 34.
WELL, BON APPETIT.
WELL, BON APPETIT.
I CERTAINLY HOPE
IT WAS WORTH THE WAIT.
EXCELLENT.
AND THANKFULLY,
DEAN GETS EVERYONE FOCUSED.
HERE YOU GO.
THANK YOU.
AND THE NIGHT AT LEAST FINISHES
SUCCESSFULLY.
MORE WINE.
THE NEXT DAY,
GORDON WANTS TO MAKE SURE
THAT DEAN'S FEAR
OF FAILURE
WOULD NO LONGER
STAND IN THE WAY
OF HIS POTENTIAL SUCCESS.
WHAT REALLY PISSES YOU OFF
THE MOST?
WHAT IS IT?
I KNOW THIS PLACE
COULD BE A RAVING SUCCESS.
I KNOW THIS PLACE
COULD BE A RAVING SUCCESS.
AND I'M NOT BEING BLIND.
AND I'M NOT IN A
DREAM WORLD.
THE FASCINATING THING
ABOUT YOU, DEAN,
IS THAT YOU'RE--
YOU'RE SCARED OF FAILURE.
WALK A MILE IN MY SHOES
AND THEN WE'LL TALK.
I'VE FAILED BEFORE
IN BUSINESS.
WHEN?
I OPENED A RESTAURANT
IN MY HOME TOWN
THINKING
I WAS THE DOG'S BOLLOCKS.
AND IT MADE ME
THE PERSON I AM TODAY.
HAVING BOTH SUCCESS
AND FAILURE.
DON'T BE SCARED.
YOU CAN'T KEEP ON
SIDESTEPPING PROBLEMS.
I REALLY BELIEVE
THAT HE'S DOING IT
I REALLY BELIEVE
THAT HE'S DOING IT
FOR MY CAREER NOW.
I REALLY BELIEVE HIM.
PERHAPS DEEP DOWN I KNEW
THAT I NEEDED TO CHANGE.
AND I CAN'T OVERLOOK
THINGS ANYMORE.
YOU CAN'T TIPTOE OVER IT.
THIS IS YOUR BUSINESS.
YOU'RE RIGHT.
I GOTTA IMPLEMENT CHANGES
TO MAKE THIS WORK THIS TIME.
I CAN'T WAIT ANY LONGER.
WITH A FRESH, NEW,
OPEN-MINDED ATTITUDE,
DEAN MASTERFULLY
TOOK CONTROL
OF THE FRONT
OF THE HOUSE...
THERE WE GO.
WHO ELSE IS HAVING
THE FILET MIGNON?
THERE WE GO.
WHO ELSE IS HAVING
THE FILET MIGNON?
AND THE BACK
OF THE HOUSE.
THAT PRIME RIB
LOOKS TO DIE FOR RIGHT THERE.
THIS IS THE STEAK
FOR REAL STEAK EATERS.
TOM STARTED TO GAIN
THE CONFIDENCE HE NEEDS
IN HIS ROLE AS MANAGER.
DID THEY GET
YOUR DRINKS YET?
YEAH.
YES.
YOU'RE GOOD?
THANK YOU.
AND MICHAEL HAS REKINDLED
HIS PASSION FOR COOKING.
SHOWTIME, LADIES.
AND TO HONOR
THE OLDE STONE MILL'S
200th BIRTHDAY,
GORDON ORGANIZED
A CELEBRATION PARTY
FOR THE COMMUNITY.
AND FOR YOU, WE'D LIKE YOU
TO HANG THIS ALSO.
THE KEY TO THE CITY
OF YONKERS.
WOW.
WOW.
GETTING THE KEY
TO THE CITY BLEW ME AWAY.
I'M EXCITED FOR MY HUSBAND
BECAUSE I SEE THE SMILE
BACK IN HIS FACE.
THE LOCAL NEWS
EVEN TOOK NOTICE,
PUTTING THE RESTAURANT
BACK IN THE SPOTLIGHT.
PEOPLE CAN COME
AND ENJOY A STEAK
AT THE OLDE STONE MILL.
AND THE NEW STEAKHOUSE MENU
WAS JUST WHAT THIS COMMUNITY
NEEDED AND WANTED.
THIS IS FANTASTIC.
FOOD IS EXCELLENT.
GOOD.
FINALLY, THE FOOD IS NOW
AS STUNNING
AS THE BUILDING
THAT IT'S COOKED IN.
AS THE BUILDING
THAT IT'S COOKED IN.
THE MOST IMPORTANT THING
IS THE CONFIRMATION
THAT IT CAN WORK.
THE POTENTIAL
IS STAGGERING.
NOW THAT YOU KNOW
WHAT TO DO,
DON'T STOP DOING IT.
THANK YOU.
THANK YOU.
YEAH, CHEERS.
THANK YOU, MY DARLING.
YES?
PLEASURE.
THANK YOU.
IN MY HEART,
WE'RE GONNA MAKE IT.
WE HAVE TO MAKE IT.
UP HIGH.
DOWN BELOW.
YOU'RE TOO SLOW.
GORDON RAMSAY...
HE'S SUCH A BLESSING
TO OUR FAMILY
HE'S SUCH A BLESSING
TO OUR FAMILY
THAT WE COULD NEVER
EVER THANK HIM ENOUGH
FOR ALL THAT HE'S DONE
FOR US.
I ARRIVED.
I FOUND THE PLACE.
FINALLY.
I THOUGHT
IT WAS BEAUTIFUL.
NOW I THINK YOU GOT
SOMETHING PHENOMENAL.
NOW I HAVE SOMETHING
TO REALLY BE PROUD OF.
THANK YOU.
GOOD LUCK.
THANKS, MAN.
I'M EXCITED.
I'M EXCITED ABOUT
WHAT THE FUTURE HOLDS HERE.
DO ME A FAVOR.
STEP OUTSIDE
AND HAVE A QUICK LOOK
AT THE FRONT
OF THE RESTAURANT.
OH.
HOW DO THEY DO IT?
WHERE IS IT SHOOTING FROM? WOW.
I'VE WANTED A SIGN
UP THERE FOR FOREVER.
I'M JUST OVERWHELMED
TONIGHT.
THAT IS SO COOL.