Kitchen Nightmares (2007–2014): Season 1, Episode 9 - Campania - full transcript
Tonight, on
"Kitchen Nightmares"--
Gordon heads for an
Italian restaurant
that's headed for disaster.
Why did you decide to
become a chef/owner,
if you haven't got a clue
how to run a business?
But you couldn't tell
that by watching the staff.
Give me a break.
Is
Campania a business--
Good afternoon, Campania.
--or a high
school cooking class?
It's like a big
romper room back there.
The owner is
the big man on campus.
People love my food.
You're seriously in denial.
And the employees--
You.
--seem to
be here for the party.
--seem to
be here for the party.
Campania's like high school.
Because everybody,
like, really gets along.
I feel like I'm in the middle
of a rehearsal for "Friends."
Ev, you're so sexy when
you're making chicken.
It takes
forever for the food
to get out of the kitchen.
I need your specials now.
That never went out?
On top of
that, there's not only
fighting in the restaurant--
I want to go strangle him.
--there's
fighting in the parking lot.
Why did you keep eating,
if it was that bad?
And because
the enormous portions
are insuring no one leaves
without a party favor--
Even the dog's got
a serving there.
There's the bone
for him as well.
--the food
costs are out of control.
- I
- could go in there
and just give you $500 of waste.
and just give you $500 of waste.
But now,
the party's over.
You have to cut
these portions down.
If Gordon can't
get this cast of "Friends"
to grow up--
Take it serious.
I will.
Run
it like a boss.
--this restaurant's
going to be grounded for life.
I felt like I was eating Ragu.
Tonight, on
"Kitchen Nightmares."
This is not party time.
This is serious time.
We're doing it.
OK.
Fair
Lawn, New Jersey--
a predominantly
Italian community
about 20 minutes
from New York City.
For years, Campania was
a successful business.
But since Joe Cerniglia took
ownership 18 months ago,
the business has
dramatically declined.
And it's only a few
months away from closing.
Good afternoon, Campania.
Good afternoon, Campania.
I didn't go to culinary school.
What's this chicken for?
We don't have recipes.
We don't use measuring
cups or spoons.
Because I'm the best.
We're waiting on the pecans.
There's no pecans.
Huh?
There's no pecans.
It said, pine nuts.
Ooh!
We have a lot of fun here.
Sometimes, I guess, a bad thing.
Because we don't take everything
too seriously sometimes.
Nut job?
, I'm not a nut job.
The kitchen's always playing
practical jokes on each other.
The kitchen's always playing
practical jokes on each other.
What-- will you stop
locking him in the walk-in?
Sorry, Moe.
It's like, a big
romper room back there.
Give me a break.
We're all, like, little kids.
We're all very silly.
Yo, what up, yo?
I'm still a kid.
I still have a tongue ring.
I still have a tattoo.
And I don't really
plan on changing
the way I think anytime soon.
I am serious.
But I'm going to have fun
with it while I'm, you know,
in the process.
Get to work.
Campania definitely
has it's share
of problems, big problems.
of problems, big problems.
Our oven is broken.
Completely broken.
These are not working ovens.
So they've now become
storage for us.
We have two walk-ins.
The handles are broke.
First this latch broke.
So this door just
kind of swings open.
It doesn't lock shut.
The men, back there, they
should be able to fix it.
I think I'm a pretty
democratic boss.
Open your freezer.
Get me some pancetta.
Joe gets very easily
flustered and frustrated,
which a lot of times, winds
up making everybody breakdown.
which a lot of times, winds
up making everybody breakdown.
Ev, you
got the broccoli raab?
Gene, where's
the broccoli raab?
I don't have any broccoli raab.
I asked you
if you had broccoli raab.
You said yes.
Come on.
It took long enough.
It's frustrating here because
food needs to come out quicker.
That should have
been done last night.
I worry about Joe.
I worry about stress level.
I worry about Melissa.
I worry about the boys.
It is not easy.
I'm
financially in trouble.
The debt of the restaurant
alone is overwhelming.
My personal debt, wife, kids,
mortgage, that's a lot of debt.
My personal debt, wife, kids,
mortgage, that's a lot of debt.
You put everything
into one venture.
It's takes a lot of
courage, you know?
I owe my
purveyors about $80,000
right now, in cold hard cash.
I'll get something
out to you on Monday.
Some of the purveyors will
show up and ask for a check.
But I don't know if it's
the economy or what.
I can't see
us going on another year.
And that's a really
scary thought.
And I'm going to do everything
in my power to avoid that.
And I'm going to do everything
in my power to avoid that.
I'm
looking for a restaurant,
an Italian restaurant on the
main strip here, Campania.
Oh?
Thank you.
Campania.
Hardly a perfect location for
a restaurant, on a strip mall.
But let's be honest, it's
the food that counts.
And I've heard they've
got problems, eh?
Oh, dear.
Hello.
Hey, are we one?
Oh, yes, today I'm on my own.
Yes, follow me please.
In fact, most times,
I'm always one my own.
In fact, most times,
I'm always one my own.
- How are you today?
- Good.
- How you doing?
- Well, thank you.
Here you go, sir.
You're welcome.
Excuse me.
Lovely, thank you.
You're welcome.
Mr. Ramsay.
How are you, man?
I'm Joe Cerniglia.
Good to see you.
Welcome to New Jersey.
Is this uh-- are
you always pointing?
Or is that just--
I point a lot.
I use my hands.
You know, I'm southern Italian.
So there's a lot of that.
All right.
That's the way I am.
It's the way I operate.
I don't know what
he was looking at.
OK, what
would you like today?
OK, what
would you like today?
May I start please--
Yes.
And then I'll try the ravioli.
OK.
Finish with the pistachio
and cranberry-crusted breast
of chicken.
-Thank you.
Thank you.
You're welcome.
Ready to go, Joseph.
Clam white.
Tortellini soup.
I mean, I was smiling,
but my heart was racing.
Backing that up with
the tortellini soup?
Boss, I got a
tortellini soup working.
And I got my half rav working.
I got it all.
What'd you say?
Sounds like a very, very
busy kitchen back there.
Sounds like a very, very
busy kitchen back there.
I'm so hungry.
- Oh, so what?
- Ugh!
I didn't eat anything all day?
You're hungry?
I'm hungry.
I'm hungrier.
What is going on in there?
God.
The brow.
Relax.
Ah.
I thought you'd gone home.
No.
No.
I hope
Gordon's satisfied.
If he's not, I'm sure
he's going to let us know.
It's just
bland and tasteless.
That one was definitely
not worth the wait.
How is everything?
Are they made here, these?
Or are they brought in?
They're filled with veal.
Oh, no, I know.
Trust me.
I know what it is.
-Oh, I know.
OK, I'm sorry.
That wasn't the
question I asked.
They're homemade.
Yes, they're brought in from a
place that makes them homemade.
Thank you.
Is it popular?
Um, somewhat.
I love the way
you skip over it.
I love the way
you skip over it.
Are they popular?
Not too many people
order it as much, no.
So no.
Thank you then.
You're welcome.
Hmm.
I think Gordon's
going to drive me crazy,
by the end of it all.
He's going to
drive us all crazy.
Homemade means made on site.
End of story.
Cut the crap.
Fill 'er up.
All right, let's take 'em out.
Ah, thank you.
You're welcome.
So this is the grilled
sausage in there, yes?
Yes. yes.
Lovely.
Garlic everywhere.
Big, big, big chunks
of it everywhere.
Aye, yai, yai.
You wouldn't want to go back
to the office with that breath,
would you?
Gordon found that we had
too much garlic in our sauce.
I tend to like garlic.
So I never really noticed it.
OK.
Thank you.
OK, you're welcome.
Thank you very much.
I would like a
toothbrush now, please.
He wants you to know,
it was too much garlic.
Stupid bitch.
I think it was just fine.
Personally, for me,
if I was eating that,
I wouldn't have a
problem with it.
I wouldn't have a
problem with it.
-Here you go.
-Excellent.
Pistachio chicken.
What
is that, on top there?
That is
grilled zucchini.
OK.
Holy mackerel.
It looks like a bison's tongue.
It's dry.
It's sweet.
And it's-- oh dear.
He
didn't like the chicken.
Didn't like the sauce.
Didn't like the crust.
Thought it was well done.
Hated it.
One
thing that fascinated me
throughout that whole
lunch, all I could hear
was laughing and joking,
and lots of screaming
come out of the kitchen.
I was pissed off waiting.
You don't expect
to hear all that
laughing and giggling
when you're sat
there, waiting for your food.
The tortellini of veal
was just bland and watery.
Then my grilled sausage,
I've never seen so much
garlic in addition all my life.
Gordon
called me on my food.
I'm not happy.
Italian food is
about rusticness,
phenomenal ingredients,
and something
phenomenal ingredients,
and something
that's relaxed and casual,
but in a delicious way.
Yeah.
And I just found it you know,
somewhat boring, to be honest.
You'll see us rock it out.
God.
My food, I think,
is pure and honest and good.
I think that it was a
mistake that I did this.
me.
Up next--
Why did you decide to
become a chef/owner,
if you haven't got a clue
how to run a business?
--Gordon
serves up the truth.
I've never seen such
humongous portions.
You wouldn't eat
that, would you?
Can Joe swallow it?
No.
All right, you know what?
No.
All right, you know what?
Why are we making a
public issue of this now?
There's customers here.
There's customers here.
I'd rather have this
conversation downstairs.
How about that?
-What, do you want, a fight?
And when the
staff monkeys around--
You!
Gordon goes bananas.
Right, who's going home?
That's coming up
on "Kitchen Nightmares."
Day two-- and
with this restaurant
in financial hell,
Gordon knows that he
needs to increase business.
But he also needs to
find ways to cut costs.
I've been
thinking about this overnight.
And what's bugging
me now is what's
he wasting in his fridges?
That's my concern now.
This must be a pain in the ass.
The minute a mussel opens,
they're no longer fresh.
They're gone.
That's dangerous.
That's-- it's dead.
Mussel's dead.
This menu is far too
big for his own good.
This menu is far too
big for his own good.
Well, I don't understand
what's going through his mind,
to have this fridge stocked
with all these ingredients,
and no customers to cook for.
Look, bag after bag, after bag.
There's nearly two months'
worth of chopped garlic there.
This is where his $80,000 debt
is, in all this ingredients.
This fridge is stocked,
now, like a restaurant
that would be fully booked for
three, four weeks in advance.
And we haven't got
those customers.
So why the have we
got all this ingredient?
Stupid, absolutely crazy.
With a
young head chef,
With a
young head chef,
and an inexperienced owner,
Gordon decides it's time
for restaurant management 101.
You're in charge
of the purchasing.
Yeah?
-Yes.
Those fridges are stocked
up for-- a busy restaurant.
We haven't got money to waste.
There's endless
ingredients in there that
are not being used properly.
Everything we buy
is costing money.
I can point fingers
in every direction
for the walk-ins being crowded.
And it's a catch-22.
Because if we run out of
something, Joe throws a fit.
When was the
last time you had a budget?
When was the
last time you had a budget?
Per
week, it's $4,200.
I don't think
we're scrutinizing
what we're purchasing.
I could go in there and
just give you $500 of waste.
I saw that walk-in in
a completely different light.
I went holy.
Hopefully Gordon's
economics lesson has sunk in.
Now it's time to see
how this jovial bunch
handles a dinner service.
Which, given the
lack of customers,
shouldn't be that difficult.
You're going to get in trouble.
Even so,
Gordon has to make
sure these kids stay focused.
OK, right.
You-- you understand
what's going on?
This is not party time.
This is serious time.
-Yeah.
Nothing
to do with friends.
Take it serious.
I will.
Run it like a boss.
Let's go.
But old
habits die hard.
Missing something?
Campania's like high school.
Because it's, like, a really
close-knit social environment.
So everybody, like,
really gets along.
Yes.
Yes.
Yes.
Yes.
I'm probably, like,
the biggest flirt here.
We just all feel very
comfortable around each other.
While Campania
Restaurant is really more
like Campania High,
Gordon wants Joe
to start treating it more like a
business and less like a party.
Two second?
Everybody.
Yes?
Here we go.
Right.
1, 2, 3, 4, 5, 6,
7, 8, 9, 10, 11.
11 members of staff.
Staff costs, right?
Who's going home?
Who's going home?
That was pretty
blatant and it's a big move.
Real big move.
Gordon definitely
means business.
Business.
Sorry guys, thanks for coming.
But thanks, but no thanks.
It's a little scary
when Gordon, all of a sudden,
eyeballs you.
Who's going home?
Trucks.
See you, buddy.
Go play guitar.
Good.
Take care, buddy.
Give yourself a haircut.
Next?
Next?
I need
three on the floor,
three waiters on the floor.
Let's go.
Who's next?
Katie.
Katie,
thanks but no thanks.
Any questions?
- I
- cut a few people.
They were clearly upset.
You know, Katie was
definitely upset.
Katie?
No.
Get out of my face.
I had to
make a tough call tonight.
And I really wanted
to have people tonight
that were on their game.
I'm good enough
when he needs me,
when his ass is on the line,
but not for-- that I came
in tonight and
cancelled dinner plans
in tonight and
cancelled dinner plans
on all my friends for this.
Whatever.
Good luck.
Let's go.
With the staff now
trimmed down, playtime is over.
- Good evening, madame.
- Hi.
How're you?
Good to see you.
And it's time
to focus on the customers.
So it was one order, or two?
I'll have the mussels too.
So two orders.
OK.
Order in please.
Appetizers walking in.
Salad, risotto,
mussels, mozzarella.
Entrees are pork, brodetto,
a cod, and a chicken.
I'll just get the chicken also.
OK.
OK.
Come on.
As orders
hit the kitchen,
the staff is
quickly overwhelmed.
And everything is moving
at a snail's pace.
How many of these did you sell?
Guys, come on.
Don't lose it.
Look, I had
some polenta wedges.
They went back there
and they're lost.
They're right here.
They're not made.
me.
Excuse me?
Is there any possible way we
could get our shrimp cocktail?
That's what
Campania is known for,
is waiting three
hours for your food.
Are you guys OK?
We're getting restless.
Yeah.
Yeah.
Everyone's hungry.
It's been taking a long
time for the appetizers.
I'm starving.
And not surprisingly,
problems in the kitchen
have customers
totally frustrated.
I want to drink
wine, then wine, then
wine, then wine, then wine.
Cheers, guys.
Vinny's
authentic pizza.
Yeah, how you doing?
I'd like to place an
order for a pizza.
Where
the is 13?
That never went out?
Oh,
come on, hell.
It was nuts.
It was crazy.
I need that risotto, Joe!
What, one more?
What, one more?
No, it's
on your table, Joe!
Joe!
-Yes?
It's on
your table, my man!
Holy.
Come on.
Were you guys sitting
here for a while
before anybody came to you?
It's 30 minutes for a salad.
I had people pointing at me,
and they're going like this.
And I don't understand.
I can't tell them, you know,
how hard it is to put lettuce
- in a bowl, with some dressing.
- Come on guys.
Come on, come on, come on.
We're getting backed up now.
I'm waiting on a cod.
Come on, table three.
Sell me that cod!
I'm trying to fix it!
You passed it to me broken.
And when the food
finally arrives at the tables,
it's met with mediocre reviews.
it's met with mediocre reviews.
The worst thing you can do
with fish is overcook it.
Yeah.
This is
Grade-D dog food.
Just stop, stop,
stop, stop, stop, stop.
- Joe?
- Yes?
Guys, I'm sorry.
But I'm not
serving that.
Yeah?
And I'm not serving that.
So will you please
stop what you're doing
and do something about it?
Guys?
Another
observation by Gordon
of this restaurant's
inefficiency,
is its portion size.
Almost every customer
leaves with a doggy bag.
Unbelievable.
Right.
And huge portions
mean unnecessary inflated food
And huge portions
mean unnecessary inflated food
costs.
I've made the
decision, bite the bullet
on the portion sizes.
I think that's what
the people like.
What's uh-- what's
wrong with that?
Nothing is wrong with it.
They're just going
to take it home.
They're taking it away?
They're taking it away.
Oh my god.
Even the dog's
got a serving there.
There's the bone
for him as well.
Yeah.
That's a lot of food.
Losing business big time.
As Campania's
customers leave
with their massive
leftovers, Gordon
with their massive
leftovers, Gordon
knows it's not just the
food they're taking,
but Joe's profits as well.
Sit down.
Sit down.
Did you
want all this food now?
Do you have friends with you?
Yeah.
And right now, you're my guest.
OK.
Yeah.
Let me just point two
or three things out.
This is two appetizers,
two entrees,
mixed salad and your brushetta.
I'm trying to show you what
you give your customers
every day, lunch and dinner.
every day, lunch and dinner.
I've never seen such
humongous portions.
Every customer that left here
this evening took food to go.
It's what the
customers are used to.
The customers love this.
They like the big portions.
For a man that's
financially and
and thrown money, literally,
down the drain for every dish
you put in here.
And then on top of that,
you can't even
grill a piece of
brushetta there.
You see that bit there?
You wouldn't eat
that, would you?
Huh?
Huh?
No.
Talk to me.
No.
You getting upset now?
Yeah, I'm getting real upset.
Thank god for that.
Hopefully I'll get
through to you now.
You've thrown thousands
of dollars down the drain.
Why did you decide to go into
business if you haven't got
a clue how to run a business?
All right, you know what?
Why don't we make it a
public issue with this now?
There's customers here.
There's customers here.
I'd rather have this
conversation downstairs.
How about that?
Are you scared again?
Am I scared?
You're embarrassing me
in front of my customers.
Behind every restaurant,
there's a family.
And when the
restaurant's in trouble,
it's the family that suffers.
So I want to get to
Joe's wife, Melissa,
and just actually
find out what's
really going on in Joe's mind.
Hi.
Hey, how are you?
Melissa, how are
you, my darling?
-Nice to meet you.
-Likewise, good to see you too.
-Thank you.
-Are you well?
Boys home from school?
Uh-huh, they are.
- Yeah?
And how are you doing, my man?
First name?
Evan.
Evan,
nice to see you.
Thank you.
Girlfriend's name?
Well, this is a nice house.
Oh, thank you.
Oh, thank you.
How long
have you been here?
- Four years.
- Four years, lovely.
Yeah.
So three boys?
Three boys.
Big
responsibility.
Yep.
A lot of pressure
on Joe's shoulders.
How do you think he's doing?
He's very positive.
And you know, it's his dream.
And I know he's giving it
his all to try and succeed.
But you know--
It's not just all about being
passionate in the kitchen.
That's what I'm
trying to tell him.
I know.
And whilst I love his
enthusiasm around the food,
it's a business.
It's not just the food.
I agree with you, 100%, I do.
I agree with you, 100%, I do.
And I don't know.
I mean, that's why
I'm glad you're here.
I mean, I think he needs to
see the black and white more.
The hardest thing for me is that
people like us put everything
on the line for a dream.
And I just want to see him have
the time, you know, to succeed.
Please
don't get upset.
I don't want you to get upset.
Please.
He needs
to know the jeopardy.
But his
business can be turned around.
And I've pointed out
two or three things.
Yes, it can.
Yes, it definitely can.
Yes.
Now.
Having given
Melissa his word,
Gordon now knows that to
turn this business around,
he must spend time in the
kitchen, retraining the chefs.
he must spend time in the
kitchen, retraining the chefs.
From food prep, to presentation.
I've watched
the way we serve food here.
No one really gives any
care and attention to
a little bit of presentation.
I know it's rustic.
But at least make sure
that we got a little bit
of pride in what we're doing.
That looks like.
You can do better.
Having Gordon
Ramsay, in the kitchen,
that was pretty cool.
He's on top of his game, man.
That's why he is where he is.
Just keep it flat.
Yeah, it's
just, it's breaking apart.
I don't know.
Yeah, but you always salt
it, like you do, like, with
brandade or like a.
You salt it so it
gets nice and firm.
Put it there.
He's one sharp cookie.
I can tell you that much.
Basically, he's teaching
us that we have to step up.
OK, chicken.
Cut off the drum and
the thigh and then
set them on top of
one another, so it
just looks a little bit neater.
Yeah?
Now that Gordon
has given Joe and the chefs
several pointers,
it's time for Gordon
to introduce a signature dish
they can handle-- meatballs.
Why
can't this restaurant
become famous for a meatball?
I go to my restaurant in
Siciliy for the meatballs.
I go to my restaurant in
Siciliy for the meatballs.
That's all I want.
Just give me meatballs.
Gordon
showed us meatballs.
I think it's a great idea.
Let's go.
A little bit of cheese on there.
Good.
I think us being known
for the meatballs isn't so bad.
Because we're usually
known for food
never really coming out ever.
With the aid
of Gordon's recipe,
Joe and his staff are now armed
with outstanding meatballs.
Now it's time to
conquer New Jersey.
Meatballs.
Oh!
Look at this!
New Jersey's
best meatballs!
New Jersey's
best meatballs!
I do Jersey's--
yes-- best meatballs.
OK.
Joe, give out the T-shirts.
Stick them--
Out came the meatballs and the
flashy t-shirts and the hats.
And we pretty much shouted
a message loud and clear,
Campania's got the best
meatballs in New Jersey.
Give
these meatballs away.
And get the reputation
out there on the street.
Yes?
Hey, don't
mull around, folks!
We got the best
meatballs around!
-Mm.
-Stop on in.
Have some dinner
one of these days.
Have some dinner
one of these days.
If we can start getting
people into our restaurant
for our meatballs,
it's just a great step
in the right direction.
Now, let me
put some hot sauce on there.
That was so much fun.
That's wonderful.
We got some meatball fans!
You're a darling.
There we are.
Everyone
loved the meatballs.
Does that
dog like meatballs?
I think he does.
Look at him.
He loves it.
Campania Restaurant.
Campania Restaurant.
We gave out some food.
We spread the word
about the restaurant.
We had some fun.
You know you want 'em.
Just don't get hit
by a car for 'em.
Just don't get hit
by a car for 'em.
The best meatballs
in New Jersey!
Now that the meatball
marketing has spread the word
about Campania,
it's time for Gordon
to have a serious
one-on-one talk with Joe.
You bought it 18 months ago.
Over a period of 18 months,
how much have you lost?
Yeah, I'd say about $120,000.
I'm in trouble.
How serious is this
restaurant for you?
It's everything to me.
You think you could
continue like this
You think you could
continue like this
for what, six more months?
About that.
Yeah, I think
that's pushing it.
Your business is about to
swim down the Hudson.
I heard
Gordon's point loud and clear.
I mean, this is it.
This is crunch time.
Stand strong.
Don't take it personally.
Just take it seriously.
Tomorrow is the biggest day.
Coming up--
it's Campania's reopening.
And everyone is
feeling the pressure.
I need your specials now!
She said the steak
was too tough.
She said the steak
was too tough.
Gordon has some quiet
time with an unruly customer.
You're
talking out your rear.
And while
some people welcome
the changes to the menu--
Absolutely
unbelievable.
--others
aren't so sure.
I felt like I was eating Ragu.
It's a night
filled with emotions.
Why did you keep eating,
if it was that bad?
And a dinner service
you don't want to miss.
Next, on "Kitchen Nightmares."
It's day four, and
time for Campania's relaunch.
Gordon's design team has come
up with a contemporary new look
to match the new direction
of the restaurant.
I've created a new look
for the new Campania.
Let's go.
Oh my god!
How cool is that?
Isn't that nice?
Holy crap.
Awesome.
Oh, how cute it that?
- Oh my god!
- So cool!
Oh,
it's unbelievable.
I was just absolutely
blown away.
Absolutely blown away.
Absolutely blown away.
And it was just high time
for it to be changed.
Now you can
really see it's a restaurant.
All the lights are on.
All the canopy's lit.
It just looks
really inviting now.
It's awesome.
We definitely needed this.
It looks like
a proper restaurant now.
It does, definitely.
Thank
you guys so much.
Melissa, happy?
Yes?
Gordon has created
so many great new things here.
Like, the sign and
everything, shows
that he's making it better.
Love
the colors, huh?
- It's so nice.
- Let's get inside.
- Yes?
- Let's do it.
The one thing
you're not going to smell
when we get in here is garlic.
Hey!
I open those doors,
and it was just alive.
The restaurant was alive.
The whole place just
metamorphosized with some
great, simple little changes.
The dining room
looks unbelievable.
Those candles are
going to be awesome at night.
Yes.
Is it nice?
Oh, I love them!
This
is the kind of place
I just want to hang out.
I am a little
overwhelmed right now.
I have really no words to say.
You know, I was
a little shocked.
When the lights are
dim, the music is on.
right?
Less clutter there.
This place is lovely.
You guys have
transformed my restaurant.
You guys have
transformed my restaurant.
Follow me through
to the kitchen.
Let's go.
Oh no.
Joe's stressed out a lot.
So when you see him smile like
that, it makes you feel good.
Come through.
Oh my god, this is
so freaking cool.
Launched the menu, a new stove.
Yeah?
I'm overwhelmed
with this big, beautiful stove.
You know, boys with toys?
This is my new toy
right here, baby.
Gene almost
had tears in his eyes,
big, mean Gene.
I know have to light the
pilots every time I turn it on.
I know have to light the
pilots every time I turn it on.
It's just phenomenal.
Happy?
Good.
Good, good, good.
I'm just so happy to
see him getting a little help.
He deserves to succeed.
And I just-- I know he's gonna.
Gordon also provided
smaller plates to coincide
with the smaller portions.
Oh my god, new plates?
They're smaller.
Check it out.
The plates were
just way too big.
And therefore, we had to use a
lot more food to fill them up.
And that's also losing
money right there.
Wow, man.
I am speechless.
You guys have done so
much for us in one day.
I don't know what to say.
I don't know what to say.
Next step in getting
ready for the big night, Gordon
sits down with the young chefs
to introduce a brand new menu.
OK, the secret of the
menu is to keep it tight.
We have to start making money.
I had some
initial concern about what
my customers would think
about coming in and not
seeing my big, diverse menu.
This menu
includes the new pasta
and risotto section.
And the fettuccine,
something you'd expect
to see in any nice restaurant.
But do it with a
little bit more varied,
you know, pesto tomato Alfredo.
you know, pesto tomato Alfredo.
I like the new menu a lot.
Gordon's a-- that's-- he's
one sharp cookie.
I can tell you that much.
The braised
pork, that's a great dish.
The creamy polenta
coats the pork.
The flavor's lovely.
And then the bistecca, you know,
a really nice grilled New York
Strip steak with roasted
potatoes and spinach,
beautifully done.
The meatballs, we've done it
in both appetizer and entree
as well.
We've now focused
on our meatball
as becoming a bit of a hallmark.
If people start bitchin'
the meatballs are going
to come out of the kitchen.
And hopefully that'll appease
them while they're waiting.
Try the meatball.
You're totally
going to like it.
Try the meatball.
Try the meatball.
I really
like the new menu
and the way we're doing
it, and the concept
of having a smaller menu.
Everything is good.
This steak is awesome.
An hour before
the opening, Gordon
comes up with a clever way to
motivate the young waitstaff.
I've devised
a plan-- the same plan I have
with my waiters and waitresses--
that every item on this menu
will be sold.
Every item.
Here we go.
Come with me.
Let's go.
Up here is the menu.
Up here is the menu.
OK?
And on these boards
are your names.
Each and every one of you--
yeah-- have got to sell
every item on this list.
The first person finishes a
complete menu, you shout bingo.
And there you've
got $100 incentive.
The whole idea of having a
contest to motivate servers,
I think it's a great idea.
$100 to
sell the whole menu.
I have a six o'clock
booking for table five.
I have a six o'clock
booking for table five.
-Perfect.
-OK.
You ready?
I am so ready.
We got to talk
together tonight.
We got to work as a team.
I'm going to step
up as much as I can.
And hopefully it works out.
You're expediting.
You're delegating everybody
out the kitchen, right?
That's me.
I'm excited for
tonight's dinner service.
I think everyone's going to
be on a good, positive note
tonight.
And
look at that oven.
Unbelievable.
Unbelievable.
It's do or die for us.
Failure's not an option.
I'm not going to
let Gordon down.
I have to show him
that we can do this.
It's got to happen.
Tonight is the
reopening of Campania--
Darling, could
you open the doors please?
--and Gordon
Ramsay's new menu
has packed the restaurant.
Welcome to Campania.
Welcome to Campania.
This is the night
Joe has been waiting for.
But if it doesn't go well,
it could destroy his dream.
This
is a big night for us.
The pressure's on.
Gene!
First table's here.
Yes?
Do it, guys.
Big night.
I want Gordon
to leave on a high note.
I want to be able
to pull this off.
Joe, is that-- write it down.
Spread the word.
Joe, is that-- write it down.
Spread the word.
OK?
We're going to do a red
snapper in cartoccio.
I'll be right
back in just a moment
to take your orders, so
you can look over the menu.
Thank you.
Are you guys ready
to order your entrees?
What are you having?
Steak.
Sure.
I'll have the ravioli.
Ravioli.
Perfect.
Thank you, guys.
Listen, everything
sells together tonight.
If somebody says their
food's ready in two minutes,
it's two minutes.
The first
orders are in.
And Gordon's waiter
competition is underway.
You're off.
Meatball's gone.
What else?
Chicken, chicken, chicken?
Chicken, chicken, chicken?
I just got a 10 top.
I'm about to sell,
like, half of it.
OK, go, girl, go.
The first
customers of the night
are responding well
to the new menu.
You have to taste this.
This is absolutely unbelievable.
Best food I ever had.
Good man.
Like, the sauce was amazing.
But even good food
can't impress everybody.
That's horrible.
Are you kidding?
Or--
No, I'm not.
Oh, you're serious?
That, I
wouldn't even feed to my dog.
Terrible.
Everyone at the table doesn't
like any of their food.
What should I do?
Here I am, now, in
this pinnacle moment.
And I start hearing
the complaints.
It was almost too
bad to be true.
You need to get feedback for me.
OK?
Why
didn't she like it?
She said the steak
was too tough.
Really?
Which it doesn't
look tough to me.
Which it doesn't
look tough to me.
After Gordon sees
nothing is wrong with the food,
he decides it's time to
stick up for his young chefs.
What are you trying
to say, sweetheart?
Really?
Why don't you just take a
seat and just sit down and try
to enjoy a cup of coffee?
OK.
OK, good.
But madame, unfortunately,
you're talking out your rear.
What, you're just walking
around looking for trouble.
What, you're just walking
around looking for trouble.
Why don't you just sit down and
stop trying to cause trouble?
There we go.
Ladies, welcome.
Good evening.
Hi, how are you?
An hour into dinner
surface, and menu bingo
is achieving its
goal of customers
ordering a wide variety
of items on the menu.
I want to
see who's winning.
Josette, at one,
two, three, four,
five, six, seven, eight, nine.
-I'm in second place.
-You are in second place.
I'm halfway there.
Now, the
pressure of the big night
is taking its toll on Joe.
is taking its toll on Joe.
There's Too.
Much saffron in that.
There's too much.
Oh,.
When anything goes wrong--
The cod looks like.
Like, absolute.
--Joe gets in that really
stressed-out panicky mode.
Why is that taking
a long time, Joe?
I worry about Joe.
I worry about stress level.
Huh?
Why is that
taking a long time?
Because those chickens
just got cooked.
Are you serious?
I need salt.
I'm
very reactionary.
I get stressed out for,
like, five minutes.
But you know what?
I just try to find
that comfort zone.
I just try to find
that comfort zone.
I can tune things
out if I want to.
Gene, I'm leaving
you guys be now.
- What?
- I got to run out there.
OK?
Looking
for a little relief
from the intensity
of the kitchen,
Joe takes a stroll
into the dining room.
Hey, Joe!
How are you?
Hey!
How's it going?
- Good, how're you?
- Go ahead, go ahead, talk.
I'll see you in a bit, man, OK?
We got all night to talk.
How's it going, guys?
You guys have
a horrible habit
of dropping every
table in the restaurant
at the same time.
Good talking to you guys.
He's like Houdini.
He's not around, and you
have to pick up the slack.
- Gene?
- Yeah?
It's getting crazy out there.
It's getting crazy out there.
Now, we've got to
step up a gear.
- Yes?
- All right, guys.
Come on.
With Gene left
alone in the kitchen--
One mussels left.
--orders
are backed up.
And customers are now
experiencing what Campania used
to be known for, slow service.
We've been here for 40 minutes
and I haven't eaten yet.
We just had to do a lot
of things differently tonight.
We've been here
since seven o'clock.
Everything just took
a while to come out.
It's insane, back there.
But no, it's coming right out.
I'm am so busy right now.
I can't even breathe right now.
I can't even breathe right now.
Everyone's waiting
for two hours for their food.
Is it really nine o'clock?
They don't understand
what's taking so long.
I have a table
with, like, eight people.
They're upset.
They want to speak to a manager.
Dropping table 20.
Hold on.
Hold on.
Everybody shut up.
See, this is a
cluster.
Guys, what's going on?
I just can't
believe what I went through.
I don't know what to say.
I don't.
I was out at the table.
They had a complaint.
They waited a long time.
They weren't happy
with the food.
I'm sorry about what
happened tonight.
All
right, let me-- I--
I got to run-- I got
to run back there.
I'm sorry.
No, I do.
At that point,
you know, I really didn't
want to be in that position.
And I was really just trying
to back away from the table.
The pasta's going in.
While Gene puts
out fires in the kitchen,
While Gene puts
out fires in the kitchen,
the angry customer
is making her way
to the front of the restaurant,
and is now complaining
in front of Joe's mom.
She's out there,
complaining to these people.
Is Joe out there?
I don't know, I'm
very disappointed.
Been here many, many times.
-No, the food was good.
Really?
I felt like I was eating Ragu.
Oh, I didn't feel like that.
I really did.
Yeah, that one out there was
saying the food's like Ragu.
Uh, well, somebody
else had the fish,
and it tasted like pond water.
I'm listening to this witch.
I want to go strangle her.
I was so aggravated.
I was so upset, you
know, that somebody
I was so upset, you
know, that somebody
would do that to my son.
While Joe could
not diffuse the situation
with the unhappy
customer, shockingly,
a less-than-sober but
satisfied customer
comes to the
defense of Campania.
Why did you keep eating
if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything for
free, you greedy!
Oh my god in heaven,
you people are mental.
Go have another bottle of wine,
you alcoholic.
Have another bottle of
wine, you lowlife.
Have another bottle of
wine, you lowlife.
Why did you keep eating
if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything
for free you greedy!
Oh my god in heaven,
you people are mental.
Go have another bottle of wine,
you alcoholic!
And keep smoking,
you dirty.
Italian, honey.
Yeah, Italian.
Can I just be alone?
Have
another bottle of wine,
Have
another bottle of wine,
you lowlife!
A police car
on neighborhood patrol
extinguishes the fiery argument
outside the restaurant.
OK, Joe, just two
seconds please.
Let's go.
Back in
the kitchen, Gordon
asks to talk to Joe
privately, to get
him focused and back on track.
When you're pissed,
straight to the point.
Over and done with, and move on.
Do you understand?
Yeah.
Don't hide behind there.
Step out into the dining
room two or three times.
In with the customers,
30 seconds, back out.
If anyone's disgruntled, put
an end to it immediately.
If anyone's disgruntled, put
an end to it immediately.
Don't stand there,
bargaining with them.
Yeah.
Just, and back in.
But always, I want
to see you run it.
Yeah.
Yeah?
- I
- have to get serious.
It takes me a long
time to get something
through my thick skull.
But when it does
happen, I'm steadfast.
I was going to do it.
I believed in it.
And when I believe in
something, I do it.
All right, here we go.
Here we go. come on,
let's sell these.
Let's sell these.
you got spinach?
I want to make sure that
we're nice and vibrant.
Yes?
Right now, two steaks,
two veals, and a chicken.
OK Every steak that comes
in now, right skirt.
OK Every steak that comes
in now, right skirt.
So we can tell the difference.
OK?
OK.
And now that Joe has
taken his mission seriously,
it rubs off on his staff,
who are now working
professionally and efficiently.
Skirt steak.
Spread the word.
- OK?
- I know.
I've got it.
Make
it a good thing.
It's something special.
Jess, ramekin.
Now I think
Joe has motivation to do
what he can to make it better.
And he just inspired us
all to, I think, just work.
Work as a team, communicate,
be a little more serious.
They're catching you up now.
They're catching you up now.
Come on, come on, come on.
The honey and the
strawberries, so good.
Yep, there goes one more.
OK, I'm going to start
the mozzarella over here.
You've only got two left.
Yes, I do.
- Yeah?
- I'll have the shellfish.
The shellfish?
Yes.
Sold all my calm sauce.
Told you I was gonna win.
Does that mean a bottle
of wine or $100 for you?
I'm gonna have the $100.
$100, I won tonight,
just for playing bingo.
But you know, I busted my butt.
And I sold everything
I needed to sell.
I knew I was going to win.
I knew it.
Server bingo
was definitely fun.
The whole idea of having a
contest to motivate servers,
The whole idea of having a
contest to motivate servers,
I think it's a great idea.
Ariana, I just won.
Server bingo
was a really novel idea.
And it worked.
We were all talking
about it afterwards.
Like, we want to
keep doing that.
We liked the contest.
That was fun.
Can you guys handle
these pick ups now?
There's not much more coming in.
Really nothing was
going to stop me.
Gordon really forced
the issue on me.
And I really believed,
at that point,
that these changes were good.
Perfect.
Jo, have somebody
follow you with it.
OK.
Joe was definitely more focused,
especially behind the line.
Joe was definitely more focused,
especially behind the line.
There was no practical
jokes going on.
Really, really
enjoyed the food.
It was great.
It's cause we care.
I was making sure that everybody
was on top of their game.
And if they weren't, I'd
be there to help them out.
What?
Honey, you're doing
an awesome job.
I'm so proud of you.
I'm proud of you too!
Get to work!
- Goodnight.
- Goodnight.
Have
a nice weekend.
You too.
Now that the last
tables have been served,
Gordon gathers
the team together.
The difference in
tonight's service,
as opposed to last night's
service was night and day.
as opposed to last night's
service was night and day.
And we've done double
the amount of people
tonight that we did last night.
203, were in for dinner.
We were consistent.
The food was good.
The service was good.
And everybody had an appetizer,
an entree and dessert.
What would be the take
come, what, midnight?
I'd say, we took
in about $7,500.
We made three
times what we made last night.
I don't
think I've ever made
the money that I made tonight.
Tonight was a really
successful night.
Really was.
Really was.
Aw!
Hey, hey.
There's no words.
No words to tell you
how I feel about what
Gordon's done for Joey.
I am thrilled to death for him.
And let
me tell you what I saw.
You, tonight, showed me that
yes, you were a head chef.
Don't stop.
Don't stop.
I think there's
good things in our future.
I mean, we're going
to dig our heels in.
And we've got a good groundwork
now, after Gordon came in here.
In the
days that followed,
customers were thrilled
with the new menu.
Like, this is so good.
It was delicious.
What about the dessert?
Is it?
With sensible
portions, less waste
in the fridge, and
more customers,
profits increased dramatically.
You
know, I'm happy.
I like the food that's
going out the window.
Happy customers, great
food, good bottom line.
Joe finally
started behaving like a boss,
and not everyone's friend.
Chicken, you're going
to sell two chickens for me.
OK?
Successfully taking
control of both the front
Successfully taking
control of both the front
of the house--
Pleasure to meet you guys.
and the kitchen
OK, good.
We're going to sell.
Two steaks and a chicken.
Somebody close that door!
The food's going cold!
And now, Campania
is known for its quality,
rather than its quantity.
With the staff now ready to
run a restaurant properly,
there was one more thing
Gordon wanted to take
care of before he said goodbye.
The food
looked great on there.
Yes?
We're not going back to
stupid big steering wheels.
That's what we're serving.
Look at them.
Look at them.
Aren't they horrible?
Let's go.
yeah?
Do one.
Say goodbye to them.
Say goodbye.
Say goodbye.
- I
- tell you, breaking
those plates was just,
like, the weight, you know,
coming off my shoulders.
When Gordon broke the
plates, we were, like, rock on.
That's awesome.
Goodbye
to the big plate.
Hello, profits.
One, two, three, go.
One, two, three, go.
Joe, you're happy?
So happy.
The
breaking of the plates,
how symbolic was that?
Wasn't it awesome?
Out with the old and
you know, into the new.
Thank you.
Well done.
Thank you.
Well done, well
done, well done, well done,
well done.
Well done.
Well done, big boy.
Yes?
Thank you.
You know, you have
to see him go.
But it was a good time.
We got to break all
the plates.
He uh-- he was proud
of us, I think.
Right, oh,.
Thank you.
Thank you so much.
I think that Campania is
going to be everything
I think that Campania is
going to be everything
that Joey wants it to be.
Goodnight, guys.
First
day I met Gordon,
I couldn't wait until
that guy said goodbye.
But once I got beyond
my pride being hurt,
and my ego being
hurt, and started
listening to what
he had to say, he
was like a true mentor to me.
Customers have to come
back for the good food, not
the portion size.
-Absolutely.
-Remember that. yes?
-All right.
Good luck.
Thanks.
You meatball.
Good luck.
Take care.
All right.
Hey-- don't stop.
I won't.
Joe
and the Campania gang
were a fun group
to hang out with.
were a fun group
to hang out with.
But the lack of discipline
was killing the business.
It feels like they've changed.
I only hope it continues.
Next, on
"Kitchen Nightmares"--
Gordon faces the most
stubborn chef he's ever met--
I thought your food was crap.
That's a matter of opinion.
--then
unearths the restaurant's
dirty little secrets.
Maggots, ugh.
But this
French chef fights back.
Is everything perfect
in your kitchen?
Can Gordon
save The Secret Garden?
This is the lowest day
of this restaurant's life.
This is the lowest day
of this restaurant's life.
Or will this stubborn
chef be his own worst enemy?
Who the are you
to turn around and tell me,
when you work like a pig?
You pig!
Get ready for the most
explosive "Kitchen Nightmares" yet.
"Kitchen Nightmares"--
Gordon heads for an
Italian restaurant
that's headed for disaster.
Why did you decide to
become a chef/owner,
if you haven't got a clue
how to run a business?
But you couldn't tell
that by watching the staff.
Give me a break.
Is
Campania a business--
Good afternoon, Campania.
--or a high
school cooking class?
It's like a big
romper room back there.
The owner is
the big man on campus.
People love my food.
You're seriously in denial.
And the employees--
You.
--seem to
be here for the party.
--seem to
be here for the party.
Campania's like high school.
Because everybody,
like, really gets along.
I feel like I'm in the middle
of a rehearsal for "Friends."
Ev, you're so sexy when
you're making chicken.
It takes
forever for the food
to get out of the kitchen.
I need your specials now.
That never went out?
On top of
that, there's not only
fighting in the restaurant--
I want to go strangle him.
--there's
fighting in the parking lot.
Why did you keep eating,
if it was that bad?
And because
the enormous portions
are insuring no one leaves
without a party favor--
Even the dog's got
a serving there.
There's the bone
for him as well.
--the food
costs are out of control.
- I
- could go in there
and just give you $500 of waste.
and just give you $500 of waste.
But now,
the party's over.
You have to cut
these portions down.
If Gordon can't
get this cast of "Friends"
to grow up--
Take it serious.
I will.
Run
it like a boss.
--this restaurant's
going to be grounded for life.
I felt like I was eating Ragu.
Tonight, on
"Kitchen Nightmares."
This is not party time.
This is serious time.
We're doing it.
OK.
Fair
Lawn, New Jersey--
a predominantly
Italian community
about 20 minutes
from New York City.
For years, Campania was
a successful business.
But since Joe Cerniglia took
ownership 18 months ago,
the business has
dramatically declined.
And it's only a few
months away from closing.
Good afternoon, Campania.
Good afternoon, Campania.
I didn't go to culinary school.
What's this chicken for?
We don't have recipes.
We don't use measuring
cups or spoons.
Because I'm the best.
We're waiting on the pecans.
There's no pecans.
Huh?
There's no pecans.
It said, pine nuts.
Ooh!
We have a lot of fun here.
Sometimes, I guess, a bad thing.
Because we don't take everything
too seriously sometimes.
Nut job?
, I'm not a nut job.
The kitchen's always playing
practical jokes on each other.
The kitchen's always playing
practical jokes on each other.
What-- will you stop
locking him in the walk-in?
Sorry, Moe.
It's like, a big
romper room back there.
Give me a break.
We're all, like, little kids.
We're all very silly.
Yo, what up, yo?
I'm still a kid.
I still have a tongue ring.
I still have a tattoo.
And I don't really
plan on changing
the way I think anytime soon.
I am serious.
But I'm going to have fun
with it while I'm, you know,
in the process.
Get to work.
Campania definitely
has it's share
of problems, big problems.
of problems, big problems.
Our oven is broken.
Completely broken.
These are not working ovens.
So they've now become
storage for us.
We have two walk-ins.
The handles are broke.
First this latch broke.
So this door just
kind of swings open.
It doesn't lock shut.
The men, back there, they
should be able to fix it.
I think I'm a pretty
democratic boss.
Open your freezer.
Get me some pancetta.
Joe gets very easily
flustered and frustrated,
which a lot of times, winds
up making everybody breakdown.
which a lot of times, winds
up making everybody breakdown.
Ev, you
got the broccoli raab?
Gene, where's
the broccoli raab?
I don't have any broccoli raab.
I asked you
if you had broccoli raab.
You said yes.
Come on.
It took long enough.
It's frustrating here because
food needs to come out quicker.
That should have
been done last night.
I worry about Joe.
I worry about stress level.
I worry about Melissa.
I worry about the boys.
It is not easy.
I'm
financially in trouble.
The debt of the restaurant
alone is overwhelming.
My personal debt, wife, kids,
mortgage, that's a lot of debt.
My personal debt, wife, kids,
mortgage, that's a lot of debt.
You put everything
into one venture.
It's takes a lot of
courage, you know?
I owe my
purveyors about $80,000
right now, in cold hard cash.
I'll get something
out to you on Monday.
Some of the purveyors will
show up and ask for a check.
But I don't know if it's
the economy or what.
I can't see
us going on another year.
And that's a really
scary thought.
And I'm going to do everything
in my power to avoid that.
And I'm going to do everything
in my power to avoid that.
I'm
looking for a restaurant,
an Italian restaurant on the
main strip here, Campania.
Oh?
Thank you.
Campania.
Hardly a perfect location for
a restaurant, on a strip mall.
But let's be honest, it's
the food that counts.
And I've heard they've
got problems, eh?
Oh, dear.
Hello.
Hey, are we one?
Oh, yes, today I'm on my own.
Yes, follow me please.
In fact, most times,
I'm always one my own.
In fact, most times,
I'm always one my own.
- How are you today?
- Good.
- How you doing?
- Well, thank you.
Here you go, sir.
You're welcome.
Excuse me.
Lovely, thank you.
You're welcome.
Mr. Ramsay.
How are you, man?
I'm Joe Cerniglia.
Good to see you.
Welcome to New Jersey.
Is this uh-- are
you always pointing?
Or is that just--
I point a lot.
I use my hands.
You know, I'm southern Italian.
So there's a lot of that.
All right.
That's the way I am.
It's the way I operate.
I don't know what
he was looking at.
OK, what
would you like today?
OK, what
would you like today?
May I start please--
Yes.
And then I'll try the ravioli.
OK.
Finish with the pistachio
and cranberry-crusted breast
of chicken.
-Thank you.
Thank you.
You're welcome.
Ready to go, Joseph.
Clam white.
Tortellini soup.
I mean, I was smiling,
but my heart was racing.
Backing that up with
the tortellini soup?
Boss, I got a
tortellini soup working.
And I got my half rav working.
I got it all.
What'd you say?
Sounds like a very, very
busy kitchen back there.
Sounds like a very, very
busy kitchen back there.
I'm so hungry.
- Oh, so what?
- Ugh!
I didn't eat anything all day?
You're hungry?
I'm hungry.
I'm hungrier.
What is going on in there?
God.
The brow.
Relax.
Ah.
I thought you'd gone home.
No.
No.
I hope
Gordon's satisfied.
If he's not, I'm sure
he's going to let us know.
It's just
bland and tasteless.
That one was definitely
not worth the wait.
How is everything?
Are they made here, these?
Or are they brought in?
They're filled with veal.
Oh, no, I know.
Trust me.
I know what it is.
-Oh, I know.
OK, I'm sorry.
That wasn't the
question I asked.
They're homemade.
Yes, they're brought in from a
place that makes them homemade.
Thank you.
Is it popular?
Um, somewhat.
I love the way
you skip over it.
I love the way
you skip over it.
Are they popular?
Not too many people
order it as much, no.
So no.
Thank you then.
You're welcome.
Hmm.
I think Gordon's
going to drive me crazy,
by the end of it all.
He's going to
drive us all crazy.
Homemade means made on site.
End of story.
Cut the crap.
Fill 'er up.
All right, let's take 'em out.
Ah, thank you.
You're welcome.
So this is the grilled
sausage in there, yes?
Yes. yes.
Lovely.
Garlic everywhere.
Big, big, big chunks
of it everywhere.
Aye, yai, yai.
You wouldn't want to go back
to the office with that breath,
would you?
Gordon found that we had
too much garlic in our sauce.
I tend to like garlic.
So I never really noticed it.
OK.
Thank you.
OK, you're welcome.
Thank you very much.
I would like a
toothbrush now, please.
He wants you to know,
it was too much garlic.
Stupid bitch.
I think it was just fine.
Personally, for me,
if I was eating that,
I wouldn't have a
problem with it.
I wouldn't have a
problem with it.
-Here you go.
-Excellent.
Pistachio chicken.
What
is that, on top there?
That is
grilled zucchini.
OK.
Holy mackerel.
It looks like a bison's tongue.
It's dry.
It's sweet.
And it's-- oh dear.
He
didn't like the chicken.
Didn't like the sauce.
Didn't like the crust.
Thought it was well done.
Hated it.
One
thing that fascinated me
throughout that whole
lunch, all I could hear
was laughing and joking,
and lots of screaming
come out of the kitchen.
I was pissed off waiting.
You don't expect
to hear all that
laughing and giggling
when you're sat
there, waiting for your food.
The tortellini of veal
was just bland and watery.
Then my grilled sausage,
I've never seen so much
garlic in addition all my life.
Gordon
called me on my food.
I'm not happy.
Italian food is
about rusticness,
phenomenal ingredients,
and something
phenomenal ingredients,
and something
that's relaxed and casual,
but in a delicious way.
Yeah.
And I just found it you know,
somewhat boring, to be honest.
You'll see us rock it out.
God.
My food, I think,
is pure and honest and good.
I think that it was a
mistake that I did this.
me.
Up next--
Why did you decide to
become a chef/owner,
if you haven't got a clue
how to run a business?
--Gordon
serves up the truth.
I've never seen such
humongous portions.
You wouldn't eat
that, would you?
Can Joe swallow it?
No.
All right, you know what?
No.
All right, you know what?
Why are we making a
public issue of this now?
There's customers here.
There's customers here.
I'd rather have this
conversation downstairs.
How about that?
-What, do you want, a fight?
And when the
staff monkeys around--
You!
Gordon goes bananas.
Right, who's going home?
That's coming up
on "Kitchen Nightmares."
Day two-- and
with this restaurant
in financial hell,
Gordon knows that he
needs to increase business.
But he also needs to
find ways to cut costs.
I've been
thinking about this overnight.
And what's bugging
me now is what's
he wasting in his fridges?
That's my concern now.
This must be a pain in the ass.
The minute a mussel opens,
they're no longer fresh.
They're gone.
That's dangerous.
That's-- it's dead.
Mussel's dead.
This menu is far too
big for his own good.
This menu is far too
big for his own good.
Well, I don't understand
what's going through his mind,
to have this fridge stocked
with all these ingredients,
and no customers to cook for.
Look, bag after bag, after bag.
There's nearly two months'
worth of chopped garlic there.
This is where his $80,000 debt
is, in all this ingredients.
This fridge is stocked,
now, like a restaurant
that would be fully booked for
three, four weeks in advance.
And we haven't got
those customers.
So why the have we
got all this ingredient?
Stupid, absolutely crazy.
With a
young head chef,
With a
young head chef,
and an inexperienced owner,
Gordon decides it's time
for restaurant management 101.
You're in charge
of the purchasing.
Yeah?
-Yes.
Those fridges are stocked
up for-- a busy restaurant.
We haven't got money to waste.
There's endless
ingredients in there that
are not being used properly.
Everything we buy
is costing money.
I can point fingers
in every direction
for the walk-ins being crowded.
And it's a catch-22.
Because if we run out of
something, Joe throws a fit.
When was the
last time you had a budget?
When was the
last time you had a budget?
Per
week, it's $4,200.
I don't think
we're scrutinizing
what we're purchasing.
I could go in there and
just give you $500 of waste.
I saw that walk-in in
a completely different light.
I went holy.
Hopefully Gordon's
economics lesson has sunk in.
Now it's time to see
how this jovial bunch
handles a dinner service.
Which, given the
lack of customers,
shouldn't be that difficult.
You're going to get in trouble.
Even so,
Gordon has to make
sure these kids stay focused.
OK, right.
You-- you understand
what's going on?
This is not party time.
This is serious time.
-Yeah.
Nothing
to do with friends.
Take it serious.
I will.
Run it like a boss.
Let's go.
But old
habits die hard.
Missing something?
Campania's like high school.
Because it's, like, a really
close-knit social environment.
So everybody, like,
really gets along.
Yes.
Yes.
Yes.
Yes.
I'm probably, like,
the biggest flirt here.
We just all feel very
comfortable around each other.
While Campania
Restaurant is really more
like Campania High,
Gordon wants Joe
to start treating it more like a
business and less like a party.
Two second?
Everybody.
Yes?
Here we go.
Right.
1, 2, 3, 4, 5, 6,
7, 8, 9, 10, 11.
11 members of staff.
Staff costs, right?
Who's going home?
Who's going home?
That was pretty
blatant and it's a big move.
Real big move.
Gordon definitely
means business.
Business.
Sorry guys, thanks for coming.
But thanks, but no thanks.
It's a little scary
when Gordon, all of a sudden,
eyeballs you.
Who's going home?
Trucks.
See you, buddy.
Go play guitar.
Good.
Take care, buddy.
Give yourself a haircut.
Next?
Next?
I need
three on the floor,
three waiters on the floor.
Let's go.
Who's next?
Katie.
Katie,
thanks but no thanks.
Any questions?
- I
- cut a few people.
They were clearly upset.
You know, Katie was
definitely upset.
Katie?
No.
Get out of my face.
I had to
make a tough call tonight.
And I really wanted
to have people tonight
that were on their game.
I'm good enough
when he needs me,
when his ass is on the line,
but not for-- that I came
in tonight and
cancelled dinner plans
in tonight and
cancelled dinner plans
on all my friends for this.
Whatever.
Good luck.
Let's go.
With the staff now
trimmed down, playtime is over.
- Good evening, madame.
- Hi.
How're you?
Good to see you.
And it's time
to focus on the customers.
So it was one order, or two?
I'll have the mussels too.
So two orders.
OK.
Order in please.
Appetizers walking in.
Salad, risotto,
mussels, mozzarella.
Entrees are pork, brodetto,
a cod, and a chicken.
I'll just get the chicken also.
OK.
OK.
Come on.
As orders
hit the kitchen,
the staff is
quickly overwhelmed.
And everything is moving
at a snail's pace.
How many of these did you sell?
Guys, come on.
Don't lose it.
Look, I had
some polenta wedges.
They went back there
and they're lost.
They're right here.
They're not made.
me.
Excuse me?
Is there any possible way we
could get our shrimp cocktail?
That's what
Campania is known for,
is waiting three
hours for your food.
Are you guys OK?
We're getting restless.
Yeah.
Yeah.
Everyone's hungry.
It's been taking a long
time for the appetizers.
I'm starving.
And not surprisingly,
problems in the kitchen
have customers
totally frustrated.
I want to drink
wine, then wine, then
wine, then wine, then wine.
Cheers, guys.
Vinny's
authentic pizza.
Yeah, how you doing?
I'd like to place an
order for a pizza.
Where
the is 13?
That never went out?
Oh,
come on, hell.
It was nuts.
It was crazy.
I need that risotto, Joe!
What, one more?
What, one more?
No, it's
on your table, Joe!
Joe!
-Yes?
It's on
your table, my man!
Holy.
Come on.
Were you guys sitting
here for a while
before anybody came to you?
It's 30 minutes for a salad.
I had people pointing at me,
and they're going like this.
And I don't understand.
I can't tell them, you know,
how hard it is to put lettuce
- in a bowl, with some dressing.
- Come on guys.
Come on, come on, come on.
We're getting backed up now.
I'm waiting on a cod.
Come on, table three.
Sell me that cod!
I'm trying to fix it!
You passed it to me broken.
And when the food
finally arrives at the tables,
it's met with mediocre reviews.
it's met with mediocre reviews.
The worst thing you can do
with fish is overcook it.
Yeah.
This is
Grade-D dog food.
Just stop, stop,
stop, stop, stop, stop.
- Joe?
- Yes?
Guys, I'm sorry.
But I'm not
serving that.
Yeah?
And I'm not serving that.
So will you please
stop what you're doing
and do something about it?
Guys?
Another
observation by Gordon
of this restaurant's
inefficiency,
is its portion size.
Almost every customer
leaves with a doggy bag.
Unbelievable.
Right.
And huge portions
mean unnecessary inflated food
And huge portions
mean unnecessary inflated food
costs.
I've made the
decision, bite the bullet
on the portion sizes.
I think that's what
the people like.
What's uh-- what's
wrong with that?
Nothing is wrong with it.
They're just going
to take it home.
They're taking it away?
They're taking it away.
Oh my god.
Even the dog's
got a serving there.
There's the bone
for him as well.
Yeah.
That's a lot of food.
Losing business big time.
As Campania's
customers leave
with their massive
leftovers, Gordon
with their massive
leftovers, Gordon
knows it's not just the
food they're taking,
but Joe's profits as well.
Sit down.
Sit down.
Did you
want all this food now?
Do you have friends with you?
Yeah.
And right now, you're my guest.
OK.
Yeah.
Let me just point two
or three things out.
This is two appetizers,
two entrees,
mixed salad and your brushetta.
I'm trying to show you what
you give your customers
every day, lunch and dinner.
every day, lunch and dinner.
I've never seen such
humongous portions.
Every customer that left here
this evening took food to go.
It's what the
customers are used to.
The customers love this.
They like the big portions.
For a man that's
financially and
and thrown money, literally,
down the drain for every dish
you put in here.
And then on top of that,
you can't even
grill a piece of
brushetta there.
You see that bit there?
You wouldn't eat
that, would you?
Huh?
Huh?
No.
Talk to me.
No.
You getting upset now?
Yeah, I'm getting real upset.
Thank god for that.
Hopefully I'll get
through to you now.
You've thrown thousands
of dollars down the drain.
Why did you decide to go into
business if you haven't got
a clue how to run a business?
All right, you know what?
Why don't we make it a
public issue with this now?
There's customers here.
There's customers here.
I'd rather have this
conversation downstairs.
How about that?
Are you scared again?
Am I scared?
You're embarrassing me
in front of my customers.
Behind every restaurant,
there's a family.
And when the
restaurant's in trouble,
it's the family that suffers.
So I want to get to
Joe's wife, Melissa,
and just actually
find out what's
really going on in Joe's mind.
Hi.
Hey, how are you?
Melissa, how are
you, my darling?
-Nice to meet you.
-Likewise, good to see you too.
-Thank you.
-Are you well?
Boys home from school?
Uh-huh, they are.
- Yeah?
And how are you doing, my man?
First name?
Evan.
Evan,
nice to see you.
Thank you.
Girlfriend's name?
Well, this is a nice house.
Oh, thank you.
Oh, thank you.
How long
have you been here?
- Four years.
- Four years, lovely.
Yeah.
So three boys?
Three boys.
Big
responsibility.
Yep.
A lot of pressure
on Joe's shoulders.
How do you think he's doing?
He's very positive.
And you know, it's his dream.
And I know he's giving it
his all to try and succeed.
But you know--
It's not just all about being
passionate in the kitchen.
That's what I'm
trying to tell him.
I know.
And whilst I love his
enthusiasm around the food,
it's a business.
It's not just the food.
I agree with you, 100%, I do.
I agree with you, 100%, I do.
And I don't know.
I mean, that's why
I'm glad you're here.
I mean, I think he needs to
see the black and white more.
The hardest thing for me is that
people like us put everything
on the line for a dream.
And I just want to see him have
the time, you know, to succeed.
Please
don't get upset.
I don't want you to get upset.
Please.
He needs
to know the jeopardy.
But his
business can be turned around.
And I've pointed out
two or three things.
Yes, it can.
Yes, it definitely can.
Yes.
Now.
Having given
Melissa his word,
Gordon now knows that to
turn this business around,
he must spend time in the
kitchen, retraining the chefs.
he must spend time in the
kitchen, retraining the chefs.
From food prep, to presentation.
I've watched
the way we serve food here.
No one really gives any
care and attention to
a little bit of presentation.
I know it's rustic.
But at least make sure
that we got a little bit
of pride in what we're doing.
That looks like.
You can do better.
Having Gordon
Ramsay, in the kitchen,
that was pretty cool.
He's on top of his game, man.
That's why he is where he is.
Just keep it flat.
Yeah, it's
just, it's breaking apart.
I don't know.
Yeah, but you always salt
it, like you do, like, with
brandade or like a.
You salt it so it
gets nice and firm.
Put it there.
He's one sharp cookie.
I can tell you that much.
Basically, he's teaching
us that we have to step up.
OK, chicken.
Cut off the drum and
the thigh and then
set them on top of
one another, so it
just looks a little bit neater.
Yeah?
Now that Gordon
has given Joe and the chefs
several pointers,
it's time for Gordon
to introduce a signature dish
they can handle-- meatballs.
Why
can't this restaurant
become famous for a meatball?
I go to my restaurant in
Siciliy for the meatballs.
I go to my restaurant in
Siciliy for the meatballs.
That's all I want.
Just give me meatballs.
Gordon
showed us meatballs.
I think it's a great idea.
Let's go.
A little bit of cheese on there.
Good.
I think us being known
for the meatballs isn't so bad.
Because we're usually
known for food
never really coming out ever.
With the aid
of Gordon's recipe,
Joe and his staff are now armed
with outstanding meatballs.
Now it's time to
conquer New Jersey.
Meatballs.
Oh!
Look at this!
New Jersey's
best meatballs!
New Jersey's
best meatballs!
I do Jersey's--
yes-- best meatballs.
OK.
Joe, give out the T-shirts.
Stick them--
Out came the meatballs and the
flashy t-shirts and the hats.
And we pretty much shouted
a message loud and clear,
Campania's got the best
meatballs in New Jersey.
Give
these meatballs away.
And get the reputation
out there on the street.
Yes?
Hey, don't
mull around, folks!
We got the best
meatballs around!
-Mm.
-Stop on in.
Have some dinner
one of these days.
Have some dinner
one of these days.
If we can start getting
people into our restaurant
for our meatballs,
it's just a great step
in the right direction.
Now, let me
put some hot sauce on there.
That was so much fun.
That's wonderful.
We got some meatball fans!
You're a darling.
There we are.
Everyone
loved the meatballs.
Does that
dog like meatballs?
I think he does.
Look at him.
He loves it.
Campania Restaurant.
Campania Restaurant.
We gave out some food.
We spread the word
about the restaurant.
We had some fun.
You know you want 'em.
Just don't get hit
by a car for 'em.
Just don't get hit
by a car for 'em.
The best meatballs
in New Jersey!
Now that the meatball
marketing has spread the word
about Campania,
it's time for Gordon
to have a serious
one-on-one talk with Joe.
You bought it 18 months ago.
Over a period of 18 months,
how much have you lost?
Yeah, I'd say about $120,000.
I'm in trouble.
How serious is this
restaurant for you?
It's everything to me.
You think you could
continue like this
You think you could
continue like this
for what, six more months?
About that.
Yeah, I think
that's pushing it.
Your business is about to
swim down the Hudson.
I heard
Gordon's point loud and clear.
I mean, this is it.
This is crunch time.
Stand strong.
Don't take it personally.
Just take it seriously.
Tomorrow is the biggest day.
Coming up--
it's Campania's reopening.
And everyone is
feeling the pressure.
I need your specials now!
She said the steak
was too tough.
She said the steak
was too tough.
Gordon has some quiet
time with an unruly customer.
You're
talking out your rear.
And while
some people welcome
the changes to the menu--
Absolutely
unbelievable.
--others
aren't so sure.
I felt like I was eating Ragu.
It's a night
filled with emotions.
Why did you keep eating,
if it was that bad?
And a dinner service
you don't want to miss.
Next, on "Kitchen Nightmares."
It's day four, and
time for Campania's relaunch.
Gordon's design team has come
up with a contemporary new look
to match the new direction
of the restaurant.
I've created a new look
for the new Campania.
Let's go.
Oh my god!
How cool is that?
Isn't that nice?
Holy crap.
Awesome.
Oh, how cute it that?
- Oh my god!
- So cool!
Oh,
it's unbelievable.
I was just absolutely
blown away.
Absolutely blown away.
Absolutely blown away.
And it was just high time
for it to be changed.
Now you can
really see it's a restaurant.
All the lights are on.
All the canopy's lit.
It just looks
really inviting now.
It's awesome.
We definitely needed this.
It looks like
a proper restaurant now.
It does, definitely.
Thank
you guys so much.
Melissa, happy?
Yes?
Gordon has created
so many great new things here.
Like, the sign and
everything, shows
that he's making it better.
Love
the colors, huh?
- It's so nice.
- Let's get inside.
- Yes?
- Let's do it.
The one thing
you're not going to smell
when we get in here is garlic.
Hey!
I open those doors,
and it was just alive.
The restaurant was alive.
The whole place just
metamorphosized with some
great, simple little changes.
The dining room
looks unbelievable.
Those candles are
going to be awesome at night.
Yes.
Is it nice?
Oh, I love them!
This
is the kind of place
I just want to hang out.
I am a little
overwhelmed right now.
I have really no words to say.
You know, I was
a little shocked.
When the lights are
dim, the music is on.
right?
Less clutter there.
This place is lovely.
You guys have
transformed my restaurant.
You guys have
transformed my restaurant.
Follow me through
to the kitchen.
Let's go.
Oh no.
Joe's stressed out a lot.
So when you see him smile like
that, it makes you feel good.
Come through.
Oh my god, this is
so freaking cool.
Launched the menu, a new stove.
Yeah?
I'm overwhelmed
with this big, beautiful stove.
You know, boys with toys?
This is my new toy
right here, baby.
Gene almost
had tears in his eyes,
big, mean Gene.
I know have to light the
pilots every time I turn it on.
I know have to light the
pilots every time I turn it on.
It's just phenomenal.
Happy?
Good.
Good, good, good.
I'm just so happy to
see him getting a little help.
He deserves to succeed.
And I just-- I know he's gonna.
Gordon also provided
smaller plates to coincide
with the smaller portions.
Oh my god, new plates?
They're smaller.
Check it out.
The plates were
just way too big.
And therefore, we had to use a
lot more food to fill them up.
And that's also losing
money right there.
Wow, man.
I am speechless.
You guys have done so
much for us in one day.
I don't know what to say.
I don't know what to say.
Next step in getting
ready for the big night, Gordon
sits down with the young chefs
to introduce a brand new menu.
OK, the secret of the
menu is to keep it tight.
We have to start making money.
I had some
initial concern about what
my customers would think
about coming in and not
seeing my big, diverse menu.
This menu
includes the new pasta
and risotto section.
And the fettuccine,
something you'd expect
to see in any nice restaurant.
But do it with a
little bit more varied,
you know, pesto tomato Alfredo.
you know, pesto tomato Alfredo.
I like the new menu a lot.
Gordon's a-- that's-- he's
one sharp cookie.
I can tell you that much.
The braised
pork, that's a great dish.
The creamy polenta
coats the pork.
The flavor's lovely.
And then the bistecca, you know,
a really nice grilled New York
Strip steak with roasted
potatoes and spinach,
beautifully done.
The meatballs, we've done it
in both appetizer and entree
as well.
We've now focused
on our meatball
as becoming a bit of a hallmark.
If people start bitchin'
the meatballs are going
to come out of the kitchen.
And hopefully that'll appease
them while they're waiting.
Try the meatball.
You're totally
going to like it.
Try the meatball.
Try the meatball.
I really
like the new menu
and the way we're doing
it, and the concept
of having a smaller menu.
Everything is good.
This steak is awesome.
An hour before
the opening, Gordon
comes up with a clever way to
motivate the young waitstaff.
I've devised
a plan-- the same plan I have
with my waiters and waitresses--
that every item on this menu
will be sold.
Every item.
Here we go.
Come with me.
Let's go.
Up here is the menu.
Up here is the menu.
OK?
And on these boards
are your names.
Each and every one of you--
yeah-- have got to sell
every item on this list.
The first person finishes a
complete menu, you shout bingo.
And there you've
got $100 incentive.
The whole idea of having a
contest to motivate servers,
I think it's a great idea.
$100 to
sell the whole menu.
I have a six o'clock
booking for table five.
I have a six o'clock
booking for table five.
-Perfect.
-OK.
You ready?
I am so ready.
We got to talk
together tonight.
We got to work as a team.
I'm going to step
up as much as I can.
And hopefully it works out.
You're expediting.
You're delegating everybody
out the kitchen, right?
That's me.
I'm excited for
tonight's dinner service.
I think everyone's going to
be on a good, positive note
tonight.
And
look at that oven.
Unbelievable.
Unbelievable.
It's do or die for us.
Failure's not an option.
I'm not going to
let Gordon down.
I have to show him
that we can do this.
It's got to happen.
Tonight is the
reopening of Campania--
Darling, could
you open the doors please?
--and Gordon
Ramsay's new menu
has packed the restaurant.
Welcome to Campania.
Welcome to Campania.
This is the night
Joe has been waiting for.
But if it doesn't go well,
it could destroy his dream.
This
is a big night for us.
The pressure's on.
Gene!
First table's here.
Yes?
Do it, guys.
Big night.
I want Gordon
to leave on a high note.
I want to be able
to pull this off.
Joe, is that-- write it down.
Spread the word.
Joe, is that-- write it down.
Spread the word.
OK?
We're going to do a red
snapper in cartoccio.
I'll be right
back in just a moment
to take your orders, so
you can look over the menu.
Thank you.
Are you guys ready
to order your entrees?
What are you having?
Steak.
Sure.
I'll have the ravioli.
Ravioli.
Perfect.
Thank you, guys.
Listen, everything
sells together tonight.
If somebody says their
food's ready in two minutes,
it's two minutes.
The first
orders are in.
And Gordon's waiter
competition is underway.
You're off.
Meatball's gone.
What else?
Chicken, chicken, chicken?
Chicken, chicken, chicken?
I just got a 10 top.
I'm about to sell,
like, half of it.
OK, go, girl, go.
The first
customers of the night
are responding well
to the new menu.
You have to taste this.
This is absolutely unbelievable.
Best food I ever had.
Good man.
Like, the sauce was amazing.
But even good food
can't impress everybody.
That's horrible.
Are you kidding?
Or--
No, I'm not.
Oh, you're serious?
That, I
wouldn't even feed to my dog.
Terrible.
Everyone at the table doesn't
like any of their food.
What should I do?
Here I am, now, in
this pinnacle moment.
And I start hearing
the complaints.
It was almost too
bad to be true.
You need to get feedback for me.
OK?
Why
didn't she like it?
She said the steak
was too tough.
Really?
Which it doesn't
look tough to me.
Which it doesn't
look tough to me.
After Gordon sees
nothing is wrong with the food,
he decides it's time to
stick up for his young chefs.
What are you trying
to say, sweetheart?
Really?
Why don't you just take a
seat and just sit down and try
to enjoy a cup of coffee?
OK.
OK, good.
But madame, unfortunately,
you're talking out your rear.
What, you're just walking
around looking for trouble.
What, you're just walking
around looking for trouble.
Why don't you just sit down and
stop trying to cause trouble?
There we go.
Ladies, welcome.
Good evening.
Hi, how are you?
An hour into dinner
surface, and menu bingo
is achieving its
goal of customers
ordering a wide variety
of items on the menu.
I want to
see who's winning.
Josette, at one,
two, three, four,
five, six, seven, eight, nine.
-I'm in second place.
-You are in second place.
I'm halfway there.
Now, the
pressure of the big night
is taking its toll on Joe.
is taking its toll on Joe.
There's Too.
Much saffron in that.
There's too much.
Oh,.
When anything goes wrong--
The cod looks like.
Like, absolute.
--Joe gets in that really
stressed-out panicky mode.
Why is that taking
a long time, Joe?
I worry about Joe.
I worry about stress level.
Huh?
Why is that
taking a long time?
Because those chickens
just got cooked.
Are you serious?
I need salt.
I'm
very reactionary.
I get stressed out for,
like, five minutes.
But you know what?
I just try to find
that comfort zone.
I just try to find
that comfort zone.
I can tune things
out if I want to.
Gene, I'm leaving
you guys be now.
- What?
- I got to run out there.
OK?
Looking
for a little relief
from the intensity
of the kitchen,
Joe takes a stroll
into the dining room.
Hey, Joe!
How are you?
Hey!
How's it going?
- Good, how're you?
- Go ahead, go ahead, talk.
I'll see you in a bit, man, OK?
We got all night to talk.
How's it going, guys?
You guys have
a horrible habit
of dropping every
table in the restaurant
at the same time.
Good talking to you guys.
He's like Houdini.
He's not around, and you
have to pick up the slack.
- Gene?
- Yeah?
It's getting crazy out there.
It's getting crazy out there.
Now, we've got to
step up a gear.
- Yes?
- All right, guys.
Come on.
With Gene left
alone in the kitchen--
One mussels left.
--orders
are backed up.
And customers are now
experiencing what Campania used
to be known for, slow service.
We've been here for 40 minutes
and I haven't eaten yet.
We just had to do a lot
of things differently tonight.
We've been here
since seven o'clock.
Everything just took
a while to come out.
It's insane, back there.
But no, it's coming right out.
I'm am so busy right now.
I can't even breathe right now.
I can't even breathe right now.
Everyone's waiting
for two hours for their food.
Is it really nine o'clock?
They don't understand
what's taking so long.
I have a table
with, like, eight people.
They're upset.
They want to speak to a manager.
Dropping table 20.
Hold on.
Hold on.
Everybody shut up.
See, this is a
cluster.
Guys, what's going on?
I just can't
believe what I went through.
I don't know what to say.
I don't.
I was out at the table.
They had a complaint.
They waited a long time.
They weren't happy
with the food.
I'm sorry about what
happened tonight.
All
right, let me-- I--
I got to run-- I got
to run back there.
I'm sorry.
No, I do.
At that point,
you know, I really didn't
want to be in that position.
And I was really just trying
to back away from the table.
The pasta's going in.
While Gene puts
out fires in the kitchen,
While Gene puts
out fires in the kitchen,
the angry customer
is making her way
to the front of the restaurant,
and is now complaining
in front of Joe's mom.
She's out there,
complaining to these people.
Is Joe out there?
I don't know, I'm
very disappointed.
Been here many, many times.
-No, the food was good.
Really?
I felt like I was eating Ragu.
Oh, I didn't feel like that.
I really did.
Yeah, that one out there was
saying the food's like Ragu.
Uh, well, somebody
else had the fish,
and it tasted like pond water.
I'm listening to this witch.
I want to go strangle her.
I was so aggravated.
I was so upset, you
know, that somebody
I was so upset, you
know, that somebody
would do that to my son.
While Joe could
not diffuse the situation
with the unhappy
customer, shockingly,
a less-than-sober but
satisfied customer
comes to the
defense of Campania.
Why did you keep eating
if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything for
free, you greedy!
Oh my god in heaven,
you people are mental.
Go have another bottle of wine,
you alcoholic.
Have another bottle of
wine, you lowlife.
Have another bottle of
wine, you lowlife.
Why did you keep eating
if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything
for free you greedy!
Oh my god in heaven,
you people are mental.
Go have another bottle of wine,
you alcoholic!
And keep smoking,
you dirty.
Italian, honey.
Yeah, Italian.
Can I just be alone?
Have
another bottle of wine,
Have
another bottle of wine,
you lowlife!
A police car
on neighborhood patrol
extinguishes the fiery argument
outside the restaurant.
OK, Joe, just two
seconds please.
Let's go.
Back in
the kitchen, Gordon
asks to talk to Joe
privately, to get
him focused and back on track.
When you're pissed,
straight to the point.
Over and done with, and move on.
Do you understand?
Yeah.
Don't hide behind there.
Step out into the dining
room two or three times.
In with the customers,
30 seconds, back out.
If anyone's disgruntled, put
an end to it immediately.
If anyone's disgruntled, put
an end to it immediately.
Don't stand there,
bargaining with them.
Yeah.
Just, and back in.
But always, I want
to see you run it.
Yeah.
Yeah?
- I
- have to get serious.
It takes me a long
time to get something
through my thick skull.
But when it does
happen, I'm steadfast.
I was going to do it.
I believed in it.
And when I believe in
something, I do it.
All right, here we go.
Here we go. come on,
let's sell these.
Let's sell these.
you got spinach?
I want to make sure that
we're nice and vibrant.
Yes?
Right now, two steaks,
two veals, and a chicken.
OK Every steak that comes
in now, right skirt.
OK Every steak that comes
in now, right skirt.
So we can tell the difference.
OK?
OK.
And now that Joe has
taken his mission seriously,
it rubs off on his staff,
who are now working
professionally and efficiently.
Skirt steak.
Spread the word.
- OK?
- I know.
I've got it.
Make
it a good thing.
It's something special.
Jess, ramekin.
Now I think
Joe has motivation to do
what he can to make it better.
And he just inspired us
all to, I think, just work.
Work as a team, communicate,
be a little more serious.
They're catching you up now.
They're catching you up now.
Come on, come on, come on.
The honey and the
strawberries, so good.
Yep, there goes one more.
OK, I'm going to start
the mozzarella over here.
You've only got two left.
Yes, I do.
- Yeah?
- I'll have the shellfish.
The shellfish?
Yes.
Sold all my calm sauce.
Told you I was gonna win.
Does that mean a bottle
of wine or $100 for you?
I'm gonna have the $100.
$100, I won tonight,
just for playing bingo.
But you know, I busted my butt.
And I sold everything
I needed to sell.
I knew I was going to win.
I knew it.
Server bingo
was definitely fun.
The whole idea of having a
contest to motivate servers,
The whole idea of having a
contest to motivate servers,
I think it's a great idea.
Ariana, I just won.
Server bingo
was a really novel idea.
And it worked.
We were all talking
about it afterwards.
Like, we want to
keep doing that.
We liked the contest.
That was fun.
Can you guys handle
these pick ups now?
There's not much more coming in.
Really nothing was
going to stop me.
Gordon really forced
the issue on me.
And I really believed,
at that point,
that these changes were good.
Perfect.
Jo, have somebody
follow you with it.
OK.
Joe was definitely more focused,
especially behind the line.
Joe was definitely more focused,
especially behind the line.
There was no practical
jokes going on.
Really, really
enjoyed the food.
It was great.
It's cause we care.
I was making sure that everybody
was on top of their game.
And if they weren't, I'd
be there to help them out.
What?
Honey, you're doing
an awesome job.
I'm so proud of you.
I'm proud of you too!
Get to work!
- Goodnight.
- Goodnight.
Have
a nice weekend.
You too.
Now that the last
tables have been served,
Gordon gathers
the team together.
The difference in
tonight's service,
as opposed to last night's
service was night and day.
as opposed to last night's
service was night and day.
And we've done double
the amount of people
tonight that we did last night.
203, were in for dinner.
We were consistent.
The food was good.
The service was good.
And everybody had an appetizer,
an entree and dessert.
What would be the take
come, what, midnight?
I'd say, we took
in about $7,500.
We made three
times what we made last night.
I don't
think I've ever made
the money that I made tonight.
Tonight was a really
successful night.
Really was.
Really was.
Aw!
Hey, hey.
There's no words.
No words to tell you
how I feel about what
Gordon's done for Joey.
I am thrilled to death for him.
And let
me tell you what I saw.
You, tonight, showed me that
yes, you were a head chef.
Don't stop.
Don't stop.
I think there's
good things in our future.
I mean, we're going
to dig our heels in.
And we've got a good groundwork
now, after Gordon came in here.
In the
days that followed,
customers were thrilled
with the new menu.
Like, this is so good.
It was delicious.
What about the dessert?
Is it?
With sensible
portions, less waste
in the fridge, and
more customers,
profits increased dramatically.
You
know, I'm happy.
I like the food that's
going out the window.
Happy customers, great
food, good bottom line.
Joe finally
started behaving like a boss,
and not everyone's friend.
Chicken, you're going
to sell two chickens for me.
OK?
Successfully taking
control of both the front
Successfully taking
control of both the front
of the house--
Pleasure to meet you guys.
and the kitchen
OK, good.
We're going to sell.
Two steaks and a chicken.
Somebody close that door!
The food's going cold!
And now, Campania
is known for its quality,
rather than its quantity.
With the staff now ready to
run a restaurant properly,
there was one more thing
Gordon wanted to take
care of before he said goodbye.
The food
looked great on there.
Yes?
We're not going back to
stupid big steering wheels.
That's what we're serving.
Look at them.
Look at them.
Aren't they horrible?
Let's go.
yeah?
Do one.
Say goodbye to them.
Say goodbye.
Say goodbye.
- I
- tell you, breaking
those plates was just,
like, the weight, you know,
coming off my shoulders.
When Gordon broke the
plates, we were, like, rock on.
That's awesome.
Goodbye
to the big plate.
Hello, profits.
One, two, three, go.
One, two, three, go.
Joe, you're happy?
So happy.
The
breaking of the plates,
how symbolic was that?
Wasn't it awesome?
Out with the old and
you know, into the new.
Thank you.
Well done.
Thank you.
Well done, well
done, well done, well done,
well done.
Well done.
Well done, big boy.
Yes?
Thank you.
You know, you have
to see him go.
But it was a good time.
We got to break all
the plates.
He uh-- he was proud
of us, I think.
Right, oh,.
Thank you.
Thank you so much.
I think that Campania is
going to be everything
I think that Campania is
going to be everything
that Joey wants it to be.
Goodnight, guys.
First
day I met Gordon,
I couldn't wait until
that guy said goodbye.
But once I got beyond
my pride being hurt,
and my ego being
hurt, and started
listening to what
he had to say, he
was like a true mentor to me.
Customers have to come
back for the good food, not
the portion size.
-Absolutely.
-Remember that. yes?
-All right.
Good luck.
Thanks.
You meatball.
Good luck.
Take care.
All right.
Hey-- don't stop.
I won't.
Joe
and the Campania gang
were a fun group
to hang out with.
were a fun group
to hang out with.
But the lack of discipline
was killing the business.
It feels like they've changed.
I only hope it continues.
Next, on
"Kitchen Nightmares"--
Gordon faces the most
stubborn chef he's ever met--
I thought your food was crap.
That's a matter of opinion.
--then
unearths the restaurant's
dirty little secrets.
Maggots, ugh.
But this
French chef fights back.
Is everything perfect
in your kitchen?
Can Gordon
save The Secret Garden?
This is the lowest day
of this restaurant's life.
This is the lowest day
of this restaurant's life.
Or will this stubborn
chef be his own worst enemy?
Who the are you
to turn around and tell me,
when you work like a pig?
You pig!
Get ready for the most
explosive "Kitchen Nightmares" yet.