Kitchen Nightmares (2007–2014): Season 2, Episode 12 - Cafe 36 - full transcript
A long ago pair of high school sweet hearts achieved their dream of owning and running Cafe 36, but with an average of eleven costumers a day and a chef that refuses to communicate, things are looking grim.
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TONIGHT ON KITCHEN NIGHTMARES,
A FINE DINING BISTRO...
WELCOME TO CAFE 36.
THAT'S NOT SO FINE.
THE PLATES LOOK LIKE
THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
WE ARE LOSING $10, 000 A MONTH.
A WELL-INTENTIONED OWNER
IS DESPERATE.
WHAT'S AT STAKE IS MY DREAM.
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
HIS LOYAL WIFE COULDN'T BE
ANY MORE SUPPORTIVE.
I'M VERY PROUD OF MY HUSBAND
I'M VERY PROUD OF MY HUSBAND
TO SAY TAKE THIS CHANCE.
BUT WITH A HEAD CHEF
THAT IS CLUELESS,
IT'S THE MOST EXPENSIVE
VEGETABLE ON THE MARKET...
YOU WOMBAT.
IT COMES FROM THE DIFFERENT PART
OF THE WORLD, CHEF.
IT COMES FROM THE DIFFERENT PART
OF THE WORLD?
ARE YOU LISTENING TO THIS?
A SOUS CHEF
WITH A BAD ATTITUDE...
NO, I DIDN'T.
YOU GOT ONE THERE
AND THERE'S TWO VEGGIES.
I TAKE THREE.
THIS GUY'S FULL OF.
I'M A BETTER CHEF THAN PINTO.
AND A WAIT STAFF THAT
IS READY TO MUTINY,
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
PINTO HAS ONE SPEED,
AND THAT SPEED IS " YOU."
AND THAT SPEED IS " YOU."
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF,
ARE YOU?
GORDON IS READY
TO CRACK THE WHIP...
WE WORK AT IT,
NOW COME ON!
IN AN ATTEMPT TO TURN THIS
NIGHTMARE BACK INTO A DREAM.
IT'S HARD WHEN YOU JUST PUT
YOUR FAITH
IN SOMETHING YOU REALLY BELIEVE
AND BELIEVE AND BELIEVE...
AND IT'S STILL NOT COMING.
IT HURTS.
COMING UP
ON KITCHEN NIGHTMARES.
LAGRANGE, ILLINOIS,
A WELL-TO-DO COMMUTER TOWN
OUTSIDE OF CHICAGO.
TERRY AND CAROL WERE
HIGH SCHOOL SWEETHEARTS HERE.
TWO YEARS AGO,
THEY FULFILLED A DREAM
AND BOUGHT CAFE 36,
AN UPSCALE FRENCH BISTRO.
HERE YOU ARE.
OH, THANK YOU VERY MUCH.
OH, THANK YOU VERY MUCH.
AND FOR YOU, SIR.
MY DREAM WAS TO HAVE
MY OWN RESTAURANT,
BE MY OWN BOSS.
OKAY, THANK YOU.
I'M 58 YEARS OLD.
IT'S AT A TIME WHEN MOST PEOPLE
ARE THINKING ABOUT RETIREMENT.
I'M JUST GONNA HEAD OUT
OF THE WAY FOR A WHILE.
UNLESS YOU--
OKAY, IT'S 6:30.
UNLESS YOU WANT ME TO--
PHILLIP.
DO SOMETHING.
I WAS VERY NERVOUS
WITH THE WHOLE IDEA,
BUT LET'S TRY.
LET'S GO FORWARD
WITH THE DREAM
THAT HE WANTS TO DO.
OKAY, TALK TO YOU LATER.
IT GETS ME UPSET THAT SOMETIMES
HE DOESN'T DELEGATE.
HE DOESN'T DELEGATE.
I'LL DO THE VACUUMING.
I'LL CLEAN THE BATHROOMS.
I'LL GET THE BAR STOCKED.
LEAVE THIS HERE FOR TERRY.
YOU GO DO WHAT YOU GOTTA DO,
THEN WE'LL GO SMOKE.
TERRY, WHY ARE YOU DOING
THIS WORK
AND YOU HAVE A STAFF
STANDING BACK THERE?
WHY ARE YOU DOING IT?
OKAY.
AND THE ONION SOUP?
AND THE ONION SOUP.
THAT'S COMING UP.
THAT'S COMING UP RIGHT NOW.
PINTO, HE'S REALLY
A GREAT CHEF.
THE FOOD IS TASTY,
IT'S GOOD,
AND IT'S DONE RIGHT.
PINTO'S SANITATION SKILLS
AREN'T THE GREATEST.
HE, UH--HE TASTES
A LOT OF HIS FOOD
AS HE'S MAKING IT.
THE RUNNING JOKE IS,
YOU KNOW,
DO YOU WANT A SIDE
OF SALIVA WITH THAT?
I THINK THAT CAFE 36
WOULD BE A BETTER RESTAURANT
WITHOUT PINTO.
WELL, NOBODY'S CALLING OUT
TICKETS,
SO I DON'T KNOW,
YOU KNOW?
I MEAN, SOMEBODY'S GOT
TO BE IN CHARGE.
THIS IS THE PROBLEM.
TERRY AND CAROL KEEP TALKING
ABOUT HOW PINTO'S SO AWESOME.
AND EVERYBODY ELSE KNOWS
PINTO REALLY CAN'T RUN
A KITCHEN.
PINTO REALLY CAN'T RUN
A KITCHEN.
TABLE 13 WAITED 25 MINUTES
FOR A HOUSE SALAD
AND A SOUP.
THE CUSTOMERS' REACTION
IN THE RESTAURANT
IS VERY POSITIVE.
MINE IS NOT COOKED.
REALLY, WE'RE HURTING
AT THIS TIME.
WE'LL HAVE NIGHTS
THAT WE'LL ONLY SEE
SIX OR EIGHT PEOPLE
FOR DINNER SERVICE.
WE JUST DON'T UNDERSTAND
WHAT'S NOT WORKING.
CAROL AND I HAVE NEVER TAKEN
A PAYCHECK
SINCE WE STARTED THE BUSINESS.
HERE'S THE BILLS.
MORE.
MORE BILLS.
I REALLY LOVE MY HUSBAND
AND WANT HIS DREAM
TO COME TRUE.
THAT'S ALL.
IT'S THAT DRIVE
AND THAT PASSION
OF THE DREAM THAT WILL SAY
WE WANT TO MAKE IT HAPPEN.
THANK YOU.
CAFE 36.
OKAY.
HERE COMES RAMSAY.
WHERE?
I JUST SAW HIM WALK
BY THE WINDOW.
I JUST SAW HIM WALK
BY THE WINDOW.
HI.
HELLO, MR. RAMSAY.
GOOD AFTERNOON.
NICE TO SEE YOU.
PLEASURE TO HAVE YOU
WITH US.
MY NAME IS TERRY GILMER.
I'M ONE OF THE OWNERS.
THIS IS MY WIFE, CAROL.
HOW DO YOU DO?
HOW ARE YOU?
VERY NICE TO MEET YOU.
MY PLEASURE.
I'M SO VERY HAPPY TO BE HERE.
VERY EXCITED.
WHAT KIND OF RESTAURANT
ARE YOU RUNNING?
WE'VE TRIED TO STYLE OUR SELF
AFTER WHAT WE CALL
AN AMERICAN BISTRO.
WE TRY TO HAVE FRESH SEAFOOD,
STEAKS, CHOPS,
SANDWICHES, PASTA.
I CAN'T WAIT TO TASTE.
OKAY, IT'S RIGHT OVER HERE.
OH, THE RESTAURANT'S BIG.
HOW MANY SEATS HAVE YOU GOT?
WE CAN SEAT ABOUT 85
IN THE MAIN DINING ROOM.
WE CAN SEAT ABOUT 85
IN THE MAIN DINING ROOM.
RIGHT, AND HOW MANY
IS BOOKED FOR LUNCH TODAY?
I THINK WE HAVE 11 PEOPLE
IN THE RESTAURANT RIGHT NOW.
AND THAT'S UNFORTUNATELY
A LITTLE BIT
OF A TYPICAL DAY FOR US.
THIS IS DOUGLAS.
DOUGLAS WILL BE YOUR SERVER
TODAY.
WHEN CHEF RAMSAY WALKED
THROUGH OUR DOORS,
YOU KNOW, I WAS FEELING
REALLY GOOD.
I THOUGHT, YOU KNOW,
THIS IS GONNA BE GREAT.
UH, THE SPECIALS TODAY.
THE, UH, RISOTTO TODAY
IS A WILD MUSHROOM.
THAT'S A PRETTY GOOD ONE.
I'M DYING TO TASTE
THE RISOTTO.
OKAY.
YEAH?
THIS FASCINATES ME.
I'VE NEVER SEEN A DUCK
AND A STRAWBERRY TOGETHER.
WELL, GOOD CHANCE TO TRY IT.
I'LL TAKE THAT RARE, PLEASE.
RARE, SURE.
THANK YOU SO MUCH.
RARE, SURE.
THANK YOU SO MUCH.
CREPE OF THE DAY
IS A SAUTEED ATLANTIC SALMON.
I SERVE AN AWFUL LOT
OF THEM.
BUT I'M NOT A BIG FAN
OF ANY CREPES AT ALL.
DOUG, IT'S A SPECIAL.
I KNOW.
OKAY, SO THE CREPES
AREN'T SPECIAL.
I DON'T THINK SO.
OKAY.
WHY DON'T WE GIVE 'EM
A SHOT.
LET'S GIVE 'EM A SHOT, YEAH.
THEN YOU CAN TELL ME.
I LOVE THAT HONESTY.
LET'S GO FOR THE CREPES.
I KNOW NOT TO ORDER
THE CREPES
'CAUSE THEY WERE FROZEN.
FROZEN CREPES ARE CRAP.
I GOT THREE COURSES.
PINTO, PLEASE FIRE THE CREPE,
RISOTTO,
AND THE DUCK SALAD PLEASE.
AS FAR AS CHEF RAMSAY
COMING IN,
IT'S VERY EXCITING.
AM I NERVOUS?
NO.
AM I NERVOUS?
NO.
I THINK EVERYTHING'S GOOD.
ALWAYS MAKES ME FEEL NERVOUS
WHEN I SIT NEXT
TO PLASTIC GRAPES
CAKED IN DUST.
AND THE PLATES LOOK LIKE
THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
OR THE DOLLAR SHOP.
IS THIS THE NORMAL QUIET
FOR LUNCH?
IS IT NORMALLY THIS--
LUNCHES, WE AVERAGE
THREE OR FOUR PEOPLE.
THREE OR FOUR?
UNFORTUNATELY,
ONE OF THE PROBLEMS
IS WE DON'T GET THE FOOD OUT
IN TIME
FOR TO DO A BUSINESS LUNCH.
HOLY MACKEREL.
LET ME GO CHECK ON YOUR FOOD.
CERTAINLY.
YOU READY?
YOU READY?
HE WANTS A DUCK SALAD RARE.
THAT DOESN'T LOOK
VERY RARE, RIGHT?
BRING OUT THE WHOLE THING.
GUY'S FULL OF.
I'M READY FOR A NAP.
NO WONDER NO ONE COMES
FOR LUNCH.
IT'S TAKING THIS LONG.
COMING OUT WAY TOO SLOW.
WELL, WE FIRED IT UP.
DOES FOOD ALWAYS TAKE
THIS LONG?
YEAH.
I SEE YOUR FOOD PUTTING UP.
I'M JUST GONNA GO GRAB IT.
I'M RELYING ON THE CHICAGO
TO SUBURBS TRAIN
BEING PUSHED THROUGH
THE DINING ROOM.
IT'S SO OLD-FASHIONED.
ALL RIGHT, CHEF.
ALL RIGHT, CHEF.
WOW.
WILD MUSHROOM RISOTTO.
THE PLATE IS HOT.
THAT'S THE WILD MUSHROOM
RISOTTO.
AND YOUR DUCK SALAD,
RARE WITH STRAWBERRIES.
PLATES ARE DIRTY.
ARE THEY JUST OLD PLATES, OR--
YEAH.
OKAY, RISOTTO.
I REALLY GOT NERVOUS
WHEN HE STARTED EATING.
BUT I BELIEVE
THAT THE FOOD HERE
IS WELL, WELL ABOVE
EXCELLENCE.
THE RISOTTO IS EXPLODED.
IT'S MUSH.
THE RISOTTO IS EXPLODED.
IT'S MUSH.
AND IT JUST DISINTEGRATES
IN YOUR MOUTH.
AND IT'S VERY SALTY.
WE'LL BYPASS THAT.
DON'T ASK 'EM TO MAKE
ANOTHER ONE.
WAY TOO SALTY.
AND THAT RICE IS MUSHY.
OKAY.
JUST TELLING YOU
WHAT HE'S SAYING.
THAT'S FINE.
IT WAS GOOD.
IT WAS REALLY GOOD.
I ALWAYS KNEW THAT RISOTTO
WAS OVERCOOKED ALL THE TIME.
ONCE GORDON RAMSAY COMES
IN HERE
AND TELLS HIM THIS IS MUSH,
THIS IS--
YOU KNOW, IT'S, LIKE,
YEAH!
I'VE BEEN SAYING THAT
FOR MONTHS, BOY!
ORANGE STRAWBERRY DUCK.
RIGHT.
RIGHT.
BWUH.
WHAT A BIZARRE COMBINATION.
WHAT'S WITH THE WALNUTS?
THESE ARE CANDIED--
THEY'RE CANDIED WALNUTS.
CANDIED WALNUTS.
AS IF WE NEED MORE SWEET
ON THERE.
THAT DEFINITELY DIDN'T WORK.
PINTO, THE CREPES.
OKAY.
WHEN YOU SEE A CHEF PUTTING
THOSE INGREDIENTS TOGETHER,
IT'S--IT'S RATHER SAD,
REALLY.
CLEARLY,
NO ONE'S CONTROLLING HIM
AND HE HASN'T GOT
A ING CLUE.
OKAY, CHEF,
THE NEXT COURSE.
OKAY, CHEF,
THE NEXT COURSE.
YOUR SALMON CREPES.
THEY COME OUT LIKE THAT
NORMALLY?
ALL THE TIME.
WHAT HAVE THEY DONE,
CHOPPED THEM UP?
UM, NO.
THAT'S HOW HE MAKES THEM
ALL THE TIME.
HE JUST PUTS EXTRA ON TOP,
I BELIEVE.
WHO MAKES THE CREPES?
UM, I BELIEVE THE CREPES
ARE STORE-BOUGHT.
NO.
YEAH.
DAMN, LOOK AT THAT.
AND THIS IS THE SPECIALTY.
I'M FED UP WITH EATING CRAP
FOR THE DAY.
WHEN YOU THINK OF A CREPE,
YOU THINK OF SOMETHING NICE,
LIGHT, CRISPY.
TASTY.
NOT SOMETHING MUSHY
AND HIDEOUS.
THAT IS SHOCKING.
I'LL BE TAKING THIS AWAY?
I'LL BE TAKING THIS AWAY?
OH, YES, PLEASE.
IT'S EVEN GONNA BYPASS
THE PIGS.
I DON'T THINK THERE WAS ANYTHING
HE EVEN SAID WAS OKAY.
I WAS... JUST IN SHOCK.
AND WHERE DID YOU TRAIN FROM?
I TRAINED, UH, IN ITALY.
AND WORKING
IN AN ITALIAN RESTAURANT.
CORRECT.
I THOUGHT THE RISOTTO
WAS AN INSULT.
IT WAS MUSH.
OKAY.
WHERE IS THE RISOTTO RICE?
IT'S IN THE COOLER.
CAN YOU GET IT TO ME?
YES.
I'M JUST AMAZED THAT YOU LIVED
IN ITALY
THAT LENGTH OF TIME.
YOU STUDIED THERE,
YOU WORKED THERE.
YOU STUDIED THERE,
YOU WORKED THERE.
AND THEY DIDN'T EVEN TEACH YOU
HOW TO MAKE RISOTTO.
WHAT'S THAT DATE?
2-20.
WHAT'S THE DATE TODAY?
YOU'VE GOT THE TO WALK
IN HERE ON A THURSDAY,
AND SERVE THAT
FROM A WEEK AGO?
IT'S MUSH.
WHY IN YOUR TINY MIND
DO YOU THINK IT'S STILL FRESH
FROM LAST SATURDAY?
IT WAS IN THE REACH-IN COOLER.
A REACH-IN COOLER CONFIRMS
IN YOUR MIND
THAT IT'S FRESH?
WELL.
I'M SORRY, BUT I MEAN--
I'M SORRY, BUT I MEAN--
YOU KNOW, THIS IS REALLY WEIRD
FOR ME.
THIS HAS BEEN GOING ON
FOR A WHILE.
PINTO TRIES TO STRETCH
THE FOOD
AS FAR AS IT CAN GO
AND SOMETIMES TOO FAR.
BRING ME EVERYTHING
IN THAT FRIDGE
THAT'S A WEEK OLD.
YOU CALL YOURSELF
THE EXECUTIVE CHEF?
YOU SHOULD BE ASHAMED.
YOU SERVED ME RISOTTO
FROM A WEEK OLD.
OH, MY GOD!
ALL THIS IS FROM LAST WEEK?
I WAS VERY SHOCKED
TO FIND OUT
THAT WE WERE NOT SERVING
FRESH PRODUCTS.
IT WAS SUCH A HORRIBLE FEELING.
AND THEN I WAS GETTING
VERY ANGRY AND MAD INSIDE MYSELF
AND THEN I WAS GETTING
VERY ANGRY AND MAD INSIDE MYSELF
TO SAY,
"HOW CAN MY STAFF DO THIS?"
CHOPPED CLAMS.
WE'RE KEEPING CLAMS
FROM A WEEK AGO.
SMELL THAT.
WHAT DOES IT SMELL OF?
SMELL.
CONGRATULATIONS!
YOU HAVEN'T MANAGED
TO KILL ANYBODY OFF!
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF,
ARE YOU?
YES, I AM.
WHAT?
ANY CHEF THAT KEEPS HOLD
OF THAT CRAP IN HIS FRIDGE
FOR A WEEK, TWO WEEKS,
IN MY MIND, HAS GIVEN UP.
A LACK OF CARING.
A LACK OF RESPONSIBILITY.
A LACK OF RESPONSIBILITY.
AND MORE IMPORTANTLY,
IGNORANCE.
ME.
WHAT MORE CAN YOU SAY?
COMING UP...
THIS THING.
WHAT'S GOT GORDON
RUNNING CIRCLES AROUND CAFE 36?
EMBARRASSING!
COULD IT BE THAT THE CHEFS
CAN'T GET ANY FOOD
OUT OF THE KITCHEN?
I THINK THEY GOTTA CATCH
THE SHRIMP FIRST.
COULD IT BE THAT THE WAITERS
ARE COMPLETELY FED UP?
IT'S GONNA BE, LIKE,
UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT,
LIKE, 30 MINUTES AGO.
PINTO HAS ONE SPEED
AND THAT'S " YOU."
OR COULD IT BE THAT THE OWNERS
ARE IN DENIAL?
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY!
ONE THING'S FOR SURE.
GORDON IS IN FOR THE CHALLENGE
OF THE YEAR.
YOU'RE NOT A REAL CHEF,
ARE YOU?
THAT'S COMING UP
ON KITCHEN NIGHTMARES.
CAROL AND TERRY HAVE PUT
EVERYTHING THEY HAVE
INTO CAFE 36.
UNFORTUNATELY, THIS RESTAURANT
MAY BE TOO FAR GONE
TO SAVE.
THAT LUNCHTIME,
THAT WAS A TOUGH ONE, THAT ONE.
ARE YOU TRAINED IN THE BUSINESS?
HAVE YOU HAD A RESTAURANT
BEFORE?
NO, I HAVE NOT.
NO, NOT ME.
HAVE YOU EVER HAD
A RESTAURANT BEFORE?
ABSOLUTELY NOT.
YOU'VE NEVER HAD A RESTAURANT
BEFORE?
NO, NO.
TERRY, SO HOW MUCH
DID YOU PAY FOR THE BUSINESS?
1.25 MILLION.
NO, 1.1 MILLION.
1.1 MILLION, I'M SORRY.
WE PUT OUR OWN SAVINGS,
IRA ACCOUNTS.
WE HAD A LARGE,
FOUR-BEDROOM HOME THAT WE SOLD
WE HAD A LARGE,
FOUR-BEDROOM HOME THAT WE SOLD
AND USED THE--
THE PROCEEDS
AND THE ESCROW FROM THAT
TO PUT INTO THE BUSINESS.
AND YOU'RE HERE
LUNCH AND DINNER?
YES.
CAROL DROPS ME OFF
IN THE MORNING.
WE ONLY HAVE ONE CAR
BETWEEN US.
UH, WE SOLD THE OTHER ONE.
EVERYTHING IS VERY SCARY
RIGHT NOW.
FOR TERRY AND I TO SEE
WHERE WE'RE HEADED,
IT'S HARD.
IT'S HARD WHEN YOU JUST
PUT YOUR FAITH IN SOMETHING
THAT YOU REALLY BELIEVE.
AND BELIEVE AND BELIEVE
AND IT'S STILL NOT COMING.
AND IT'S STILL NOT COMING.
I RESPECT THE LEVEL
OF SACRIFICE HERE.
BUT YOU'RE PONDERING
AND QUERYING TO WHY THE BUSINESS
ISN'T COMING THROUGH THE DOOR.
CORRECT.
IT'S ON THE BACK OF THE FOOD.
WHEN FOOD'S CRAP,
IT'S CRAP.
THE CHEF'S COOKING ME
A RISOTTO
WITH RICE THAT'S EIGHT DAYS OLD.
I JUST--I'M STILL IN SHOCK.
YOU HAVE TO FOCUS
ON THE WRONG.
NOT IGNORE IT.
RIGHT.
YES.
WE CERTAINLY GOT AN EYE-OPENER
TODAY.
YEAH, I'M PANICKING
YEAH, I'M PANICKING
ON BOTH OF YOURS' BEHALF.
AND I'M SO SORRY.
I'M NOT TRYING TO HURT
YOUR FEELINGS.
YOU KNOW THAT.
NO.
DON'T TAKE IT THE WRONG WAY,
PLEASE.
RIGHT.
NO, I UNDERSTAND.
AND I'M HERE TO MAKE THIS WORK.
YOU MUST UNDERSTAND THAT.
AND THAT'S, YOU KNOW,
THE OBJECTIVE FROM DAY ONE.
TO CATCH UP.
THANK YOU.
I APPRECIATE IT.
WE--WE GOT A MOUNTAIN
TO CLIMB.
AND IT'S, UH,
IT'S A TOUGH ONE.
AS THE STAFF GETS READY
FOR DINNER SERVICE,
GORDON VENTURES INTO THE KITCHEN
TO DO A MORE COMPREHENSIVE
INVESTIGATION.
PESTO VINAIGRETTE.
PESTO VINAIGRETTE.
LOOKS LIKE OIL
OUT OF MY CAR ENGINE.
UNBELIEVABLE.
EVERYTHING'S FROZEN.
FROZEN AND DEFROSTED.
THIS PLACE IS A MESS.
PINTO.
CERTIFIED EXEC.
WHAT'S GOING ON HERE?
WHAT'S ALL THIS STUFF
FLOATING IN WATER?
THAT'S THE GROUPER
TAKEN OUT FROM THE FREEZER.
WE KEEP IT FRESH FROZEN.
FRESH FROZEN?
YES, CHEF.
THERE'S NO SUCH THING.
IT'S EITHER FRESH
OR IT'S FROZEN.
I--
WHAT'S THIS IN WATER?
THIS IS SALMON, CHEF.
THIS IS SALMON, CHEF.
FROZEN.
IT WAS FRESH FROZEN.
WE KEEP IT FROZEN,
FRESH FROZEN.
IT STAYS MORE FRESH.
THAT'S MAD.
IT IS.
YOU'RE MAKING ALL
THIS FRESH STUFF,
FREEZING IT, AND THEN
TAKING IT OUT
TWO PORTIONS AT A TIME
PER DAY?
BECAUSE IT DOESN'T SELL ENOUGH.
WHAT?
IF YOU HAD PLANNED
A BUSINESS LIKE THIS--
NOTHING TO DO WITH BUSINESS.
THAT'S LAZY.
EVERYTHING'S FROZEN!
TROUT STUFFING.
SO, WE TAKE IT OUT.
WE SLOW-THAW IT.
YES.
IT'S COLD.
COLD--BRR.
COLD, YEAH?
SLOW-THAW.
COLD, YEAH?
SLOW-THAW.
WE STUFF THE TROUT.
THEN WE REFREEZE THE TROUT.
YES.
I REST MY CASE.
CERTIFIED JERK.
THAT'S A--
THAT'S A CHEF'S, UH--
OPINION.
IT'S DINNER TIME,
AND GORDON IS ABOUT TO SEE
HOW THIS FINE DINING RESTAURANT
IS ANYTHING BUT FINE.
WELL, HELLO.
GOOD EVENING.
WELCOME TO CAFE 36.
WELCOME TO CAFE 36.
WELCOME, THIS EVENING.
WOULD YOU CARE
TO SEE OUR WINE LIST?
I'LL START HERE WITH YOU.
SCALLOPS,
HOW ARE THEY?
THEY'RE TERRIFIC.
WOULD YOU BE ABLE
TO DO THE SALMON
WITH TERIYAKI SAUCE?
SURE, I CAN DO THAT.
WE NEED TO FIRE A KOBE
AND A SALMON, TOO.
I AM VERY NERVOUS.
VERY NERVOUS AND VERY SCARED.
AND WE'RE JUST HOPING
FOR THE BEST.
ESCARGOT.
WHAT IS THAT?
THIS IS THE BUTTER
THAT WE USE FOR THE ESCARGOT.
IT'S PARSLEY, CHIVE,
GARLIC.
THE BUTTER'S FROZEN AS WELL.
THE BUTTER'S FROZEN AS WELL.
WHAT DON'T YOU FREEZE?
HERE'S CHEF RAMSAY,
ONE OF THE BEST CHEFS
IN THE WORLD,
TELLING PINTO THAT
YOU'RE DOING WRONG.
IN FACT, YOU'RE DOING IT BAD.
IT WAS GREAT TO SEE PINTO
EAT A LITTLE HUMBLE PIE.
WHAT-STUFF-DON'T-YOU-FREEZE?
GIVE ME ONE INGREDIENT.
SO, THE ONLY STUFF
YOU DON'T FREEZE
IS THE STUFF
THAT COMES IN FROZEN.
ASTOUNDED BY WHAT
HE'S JUST WITNESSED
ASTOUNDED BY WHAT
HE'S JUST WITNESSED
IN THE KITCHEN,
GORDON SEEKS OUT THE OWNERS.
TERRY AND CAROL,
I'M PANICKING.
PINTO IS CRAP.
I, UM, I DON'T GET
WHAT HE'S TRYING
TO DO THERE,
TERRY, IN TERMS OF ALL THIS
FRESH FROZEN STUFF.
EVERYTHING IN FRESH,
CUT UP, PORTIONED, FROZEN.
IT'S 45 MINUTES
INTO DINNER SERVICE,
AND MOST CUSTOMERS ARE STILL
WAITING FOR THEIR FOOD.
I FEEL LIKE I'M DRINKING
MORE THAN I'M EATING.
THE NIGHTMARE OF CAFE 36
IS STILL THE FOOD TIME.
NOT BEING ABLE TO GET
YOUR FOOD
OUT OF THE KITCHEN
REALLY MAKES YOUR JOB
AS A SERVER DIFFICULT.
'CAUSE THAT'S PRETTY MUCH
TO SERVE.
I THINK THEY GOTTA CATCH
THE SHRIMP FIRST.
IS THIS SLOW?
EVERYTHING SEEMS SO SLOW.
YES, CHEF.
IF YOU HAVE ONE MORE PERSON,
THEN IT GOES FASTER.
IF YOU HAD ONE MORE PERSON,
IT WOULD GO FASTER?
YES, CHEF.
EDUARDO, NO WONDER
YOU'VE GROWN SO OLD.
YOU'VE AGED WAITING
FOR THE LAST MAIN COURSE.
WHILE THE KITCHEN
IS STRUGGLING TO COOK THE FOOD,
WHILE THE KITCHEN
IS STRUGGLING TO COOK THE FOOD,
GORDON ALSO SEES A PROBLEM
WITH THE DELIVERY.
ANOTHER DEPARTURE.
HOLY CRAP.
I'M NOT AWARE
OF ANY PARTICULAR REASON
WHY WE SERVE ON CARTS.
I THOUGHT PEOPLE GOT PUSHED
INTO A MORTUARY ON TROLLEYS,
NO?
RIGHT.
NOT SERVING FOOD.
OH, JEEZ!
OH!
WOULD YOU LIKE TO HOLD
THE PLATES BY THE HAND
OR DO YOU WANT TO PUSH
A TROLLEY ALL DAY, DOLL.
I WOULD RATHER HOLD THEM
BY MY HANDS.
WHEN THE ORDERS FINALLY MAKE IT
TO THE TABLES,
TO THE TABLES,
CUSTOMERS FIND IT'S NOT WORTH
THE WAIT.
THIS IS RARE.
IT'S RARE.
VERY RARE.
IS THAT WHAT YOU ORDERED?
I ORDERED MEDIUM.
BLOODY RARE.
I MIGHT HAVE TO SEND
THIS ONE BACK.
MAKE IT
MEDIUM, PLEASE.
THE NEW YORK'S SUPPOSED
TO BE MEDIUM.
HUH?
THE NEW YORK'S SUPPOSED
TO BE MEDIUM.
WHAT IS IT?
MEDIUM RARE, RIGHT?
THEY SAID MEDIUM.
TICKET SAYS MEDIUM.
HE SAID MEDIUM
WHEN I WAS HERE.
WHY DON'T YOU JUST
PUT IT UNDER THE GRILL, PINTO?
AS IF WE'RE IN A POSITION
TO ARGUE.
MY THINGS COME BACK,
BUT IT DOESN'T MEAN
I'M A BAD COOK.
BUT IT DOESN'T MEAN
I'M A BAD COOK.
AND IT'S NOT JUST
CHEF PINTO'S COOKING
THAT CATCHES GORDON'S EYE.
WHAT ARE THESE UP HERE FOR?
THEY'RE NOT EVEN IN SEASON,
ASPARAGUS, ARE THEY?
NO, NOT RIGHT NOW.
THEY ARE VERY EXPENSIVE.
THEY'RE VERY EXPENSIVE.
SO WHY HAVE YOU GOT THEM ON?
A VEGGIE OF THE DAY.
A VEGGIE OF THE DAY?
YES.
AREN'T YOU BOTHERED
ABOUT THE COST?
IT COMES FROM
THE DIFFERENT PART OF THE WORLD?
ARE YOU LISTENING TO THIS?
YES, CHEF.
IT'S THE MOST EXPENSIVE
VEGETABLE ON THE MARKET.
YOU WOMBAT.
AND IT'S OUT OF SEASON.
AND YOU'VE JUST PUT THEM
ON FOUR DISHES.
AND YOU'VE JUST PUT THEM
ON FOUR DISHES.
THIS IS UNBELIEVABLE.
TONIGHT, I'M STARTING TO SEE
NEW COOKING TECHNIQUES
THAT I'VE NEVER,
EVER SEEN BEFORE.
SLOW THAW,
FRESH FROZEN.
BUT WHAT'S BECOMING
REALLY CLEAR
IS THAT HE SERIOUSLY IS TAKING
THIS LOVELY COUPLE
FOR A RIDE.
AND IT'S GOT TO STOP.
DURING DINNER SERVICE,
OWNERS CAROL AND TERRY
WERE STUNNED
BY GORDON'S CRITICISM
OF THEIR HEAD CHEF, PINTO.
HE OPENED OUR EYES
TO A LOT OF THINGS
THROUGHOUT THE RESTAURANT
THAT PEOPLE HAVE BEEN
TAKING ADVANTAGE OF US.
SO, WE HAVE TO TAKE
A GOOD, HARD LOOK AT EVERYTHING.
AFTER A LONG, DIFFICULT
DINNER SERVICE,
AFTER A LONG, DIFFICULT
DINNER SERVICE,
THE CUSTOMERS WHO HAVE EATEN
ARE NOT EXACTLY THRILLED.
CHICKEN'S A LITTLE
OVERDONE.
OKAY, SO TOO SOUPY
AND THE CHICKEN IS OVERDONE.
I DIDN'T EAT MUCH
OF MY SALAD
BECAUSE I DIDN'T REALLY CARE
FOR THE DRESSING.
AND THOSE WHO HAVEN'T
BEEN SERVED
ARE NOT WILLING TO WAIT.
WE GOT HERE AT 7:05.
OKAY, SO--
THREE HOURS.
FIVE MINUTES
AND THAT'S IT.
OKAY.
ALL RIGHT, TABLE FIVE'S
GONNA WALK OUT
IN FIVE MINUTES.
IS THIS THE PACE
WE MOVE AT?
IS THIS THE FASTEST WE GO?
PINTO HAS ONE SPEED,
PINTO HAS ONE SPEED,
AND THAT SPEED
IS " YOU."
HOW LONG HAS IT BEEN?
ALMOST 2 1/2 HOURS.
SOME OF THE CUSTOMERS
HAVE GIVEN UP COMPLETELY
ON CAFE 36,
AND ARE LEAVING
WITHOUT EVEN EATING
AN APPETIZER.
IT'S JUST BEEN A LONG DAY.
I HAVE TO REALLY
TAKE IT ALL IN.
IT HURTS.
AFTER A ROUGH NIGHT,
GORDON CONFRONTS THE STAFF.
OVERALL, HONESTLY,
PRETTY DISAPPOINTING.
BOTH IN THE KITCHEN
AND THE DINING ROOM.
BOTH IN THE KITCHEN
AND THE DINING ROOM.
THERE'S ONE THING IN HERE
THAT I WOULD CHANGE...
INSTANTLY!
ON THE BACK OF MY EXPERIENCE
TODAY,
AND THAT'S YOU.
WHY?
YOU ARE THE EXECUTIVE CHEF.
YOU'RE SUPPOSED
TO BE A LEADER.
A MOTIVATOR.
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
BECAUSE THE BIG PROBLEM
IN THIS RESTAURANT, PINTO,
IS IN THE KITCHEN.
FRESH FROZEN,
SLOW THAW.
I THINK THAT PINTO DESERVED
I THINK THAT PINTO DESERVED
EVERY SINGLE, SOLITARY SECOND
OF THAT ASS-REAMING
THAT HE GOT FROM GORDON.
IF THIS WAS YOUR RESTAURANT,
WOULD YOU BE FREEZING
EVERYTHING,
PORTIONING IT,
AND THEN DROPPING IT
IN BOWLS OF WATER
TO DEFROST IT
TO RECOOK IT?
YES OR NO?
NO, I WOULDN'T.
EMBARRASSING!
DO YOU THINK I ENJOYED IT?
STANDING THERE
AND LISTENING TO THIS?
YOU KNOW, I'M A PROUD MAN.
GET THE MESSAGE?
NOW SHOW ME YOUR PRIDE!
NOW SHOW ME YOUR PRIDE!
CHEF.
'CAUSE I'M ING WAITING.
AND UNFORTUNATELY,
WHETHER YOU LIKE IT OR NOT,
THE TWO PEOPLE BEHIND YOU,
IT'S THEM YOU'RE DRAGGING DOWN.
THAT'S WHY I'M PISSED.
SO CUT THE.
GET READY FOR SOME CHANGES,
BECAUSE CAFE 36
NEEDS IT URGENTLY.
GOOD NIGHT.
AFTER WITNESSING A NIGHT
OF INEFFICIENT AND BIZARRE
COOKING TECHNIQUES,
GORDON'S FIRST PRIORITY
IS TO IMPLEMENT CHANGES
GORDON'S FIRST PRIORITY
IS TO IMPLEMENT CHANGES
IN THE KITCHEN.
IF THERE'S ONE THING
THIS RESTAURANT NEEDS RIGHT NOW
IS SOMETHING AUTHENTIC,
YES?
YEAH.
THIS RESTAURANT NEEDS
A GOOD RISOTTO.
YOU, YOU, AND ME,
WE'RE GONNA COOK
A RISOTTO TOGETHER.
HERE IS ALL OUR FRESH
INGREDIENTS.
WHEN I SAY FRESH,
I MEAN FRESH.
I BOUGHT THEM MYSELF
THIS MORNING.
ARE YOU READY?
LET'S GO.
COOKING WITH CHEF RAMSAY,
IT WAS PRESSURE.
IT WAS A LOT OF PRESSURE
I WAS ON.
THIS IS JUST A REALLY NICE,
SIMPLE PORCINE RISOTTO.
SIMPLE PORCINE RISOTTO.
MUSHROOMS IN.
THEY'RE SAUTéED ALREADY.
FINISHED WITH PARMESAN CHEESE
AND A LITTLE NOB OF BUTTER.
MAKE SURE YOU'RE HAPPY WITH IT.
MUSHROOM RISOTTO.
FIRST CHANGE, YEAH?
RISOTTO, YEAH?
SECOND CHANGE.
WE'LL BE TAKING THE PLATES
OUT TONIGHT BY HAND.
FASTER, AND NOT RUNNING
UP AND DOWN
WITH THIS ING THING
ALL THE WAY UP.
HEY,
WE'RE GONNA CARRY
THE PLATES, YEAH,
WE'RE GONNA CARRY
THE PLATES, YEAH,
BY HAND.
WHEN CHEF RAMSAY TOOK
THE CARTS OFF THE FLOOR,
IT WAS GREAT.
I HATED 'EM FROM DAY ONE,
SO TO ME, IT WAS, LIKE, YES!
I DO HAVE A USAGE
FOR THE TROLLEYS.
'CAUSE TONIGHT WE'LL COME UP
WITH A GOAT'S CHEESE SALAD
SPECIAL,
WHERE YOU'LL BE DRESSING
THE SALAD.
AND WE'LL BE DOING, LIKE,
GOAT'S CHEESE FRITTERS.
I ABSOLUTELY LOVE THE IDEA
OF HAVING THE SALAD
MADE AT THE TABLE SIDE.
SORT OF A LITTLE BIT
OF ENTERTAINMENT
AND SHOWMANSHIP.
YOU ADD MIXED GREENS IN.
TOUCH OF SALT,
TOUCH OF PEPPER.
TOUCH OF SALT,
TOUCH OF PEPPER.
HONEY MUSTARD VINAIGRETTE,
YEAH?
OUR GOAT'S CHEESE FRITTERS.
ONE, TWO.
THEN WE GET IT BACK.
SALAD, ON.
MADAME... AND MADAME.
SO, LIGHT, VIBRANT,
EXCITING.
AND, MORE IMPORTANTLY,
WE'RE CHANGING TODAY.
WE'RE CHANGING.
WE'RE CHANGING.
WE'RE CHANGING BIG TIME,
YEAH?
AS GORDON STARTS
TO TURN AROUND CAFE 36,
HE KNOWS THAT WHAT REALLY NEEDS
TO CHANGE IS TERRY.
HE KNOWS THAT WHAT REALLY NEEDS
TO CHANGE IS TERRY.
I'M GOING TO IDENTIFY
YOUR WEAKNESSES
AND IMPROVE YOUR STRENGTHS.
RIGHT.
AND, YOU KNOW,
PINTO IS A BIG WEAKNESS.
AND DON'T EVER BE INTIMIDATED
BY CONTROLLING CHEFS.
AND YOU GOTTA BE STRONG.
RIGHT.
YOU MUST BE STRONG.
ABSOLUTELY.
AND I CAN SEE THAT NOW.
AND I THINK A LOT OF IT WAS
I'M MORE INVOLVED IN,
YOU KNOW, THE MUNDANE,
DAILY OPERATION.
THE THINGS THAT I SHOULDN'T
BE DOING,
AND NOT WATCHING THE THINGS
THAT I SHOULD.
AND I CAN SEE THAT NOW.
WHAT'S AT STAKE IS MY DREAM.
AND I'M NOT GONNA LET
ANYBODY TAKE IT AWAY FROM ME.
AND I'M NOT GONNA LET
ANYBODY TAKE IT AWAY FROM ME.
AND YOU HAVE GOT TO START
BEING FIRM.
BECAUSE IF YOU'RE NOT FIRM,
THEY'RE NEVER, EVER,
EVER GONNA RESPECT YOU.
NEXT...
I ALMOST FIRED HIM
ON THE SPOT.
ORDER WRONG, PINTO.
TEMPERS FLAIR IN THE KITCHEN...
WE JUST GOT TO TALK
TO EACH OTHER, GUYS.
THEN ERUPT IN THE DINING ROOM...
CANCEL MY ENTREE.
CANCEL YOUR ENTREE?
RIGHT, I'M LEAVING.
PINTO,
EXECUTIVE CHEF,
CERTIFIED.
THREATENING THE GRAND REOPENING
OF CAFE 36.
THREATENING THE GRAND REOPENING
OF CAFE 36.
WHAT DID WE DO?
HOW CAN THIS HAPPEN TO US?
HI, GOOD EVENING.
WELCOME THIS EVENING.
FOUR?
WE HAVE YOU RIGHT OVER HERE.
LOTS OF PEOPLE COMING.
ALL RIGHT,
LET'S ROCK AND ROLL.
HI, HOW ARE YOU?
HELLO, HOW ARE YOU TONIGHT?
GOOD.
THE FEELING GOING INTO SERVICE.
HERE YOU ARE.
GETTING ALL CHARGED UP
AND READY TO GO.
LET'S ALL PULL TOGETHER
AND LET'S GET THIS ROLLING.
THE CHEF HAS PREPARED
A PORCINE MUSHROOM RISOTTO
TODAY.
MY SPECIAL SALAD
IS A GOAT CHEESE FRITTER SALAD.
MY SPECIAL SALAD
IS A GOAT CHEESE FRITTER SALAD.
OKAY.
I'M GONNA HAVE
THE FILET, PLEASE.
HOW WOULD YOU LIKE
YOUR FILET?
UH, MEDIUM.
OKAY, TAKE CONTROL NOW,
YEAH?
YOU LISTEN AND SAY
YES OR NO, YEAH?
YES, YES.
LET'S GO.
I GOT FILET
YOU HAVE MEDIUM ON.
NEW YORK STRIP MEDIUM, YEAH?
WHAT'S NEXT, PLEASE?
CALL, BARNEY.
I GOT CRAB CAKES,
A SMOKED SALMON APPETIZER,
AND AN ONION SOUP, PLEASE.
RIGHT NOW,
I'M PRETTY STRESSED OUT
ABOUT TONIGHT.
I DON'T WANT ANYTHING
TO GO LIKE LAST NIGHT.
WE'RE TRYING TO MAKE THIS THING
A SMOOTHER OPERATION TONIGHT.
TWO RISOTTO, A TROUT,
AND A SCALLOP.
OKAY, GOOD.
LET'S GO.
OKAY, GOOD.
LET'S GO.
TWO RISOTTO, YES?
FIRST ONE I'VE EVER DONE.
LOOKS GOOD!
THE GOAT CHEESE IS EXCELLENT.
BUT WHILE THE SPECIAL SALADS
ARE A HUGE HIT..
THEY HAVEN'T HAD
THEIR APPETIZER YET
ON THIS TABLE.
IT'S GONNA BE A FEW MINUTES.
CAFE 36'S CHARACTERISTICALLY
SLOW SERVICE
CONTINUES TO LEAVE CUSTOMERS
WAITING.
PROBABLY GOOD
WITH THAT ONE NOW, YEAH?
TWO SALMON, ONE SHANK,
ONE 36 BILL, YES?
WORKING, CHEF.
WORKING, CHEF.
WORKING, YEAH.
HOW LONG?
PINTO, CHANGE THE GEAR.
YOU KNOW WHAT I'M--
CHANGE THE GEAR.
YEP.
UNFORTUNATELY,
YOU'RE STILL IN NEUTRAL.
I'M SORRY.
I DON'T KNOW WHY.
I SWEAR IT SHOULD BE
THE NEXT TICKET UP.
I'M TIRED OF WORKING SOME PLACE
WHERE I CAN'T GET
THE FOOD OUT.
I CAN'T SERVICE MY CUSTOMERS.
FIVE HAS BEEN WAITING NO LESS
THAN AN HOUR AND 15
TO AN HOUR--
IT'S GONNA BE, LIKE,
UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT,
LIKE, 30 MINUTES AGO.
I SWEAR TO GOD.
I SWEAR TO GOD.
I JUST THINK PINTO'S
MAKING THIS CRAP UP
AS HE GOES ALONG.
IT'S ALL A LIE.
UNBELIEVABLE.
MY GOD.
IT'S VEGGIES FOR ONE--
FOR TWO THERE, PINTO.
YES.
SAY IT OVER
AND OVER AGAIN.
FIRST TIME, YOU SAID ONE,
THEN TWO, THEN ONE.
NO, I DIDN'T.
YOU SAID YOU GOT ONE THERE.
THERE'S TWO VEGGIES.
I SAID IT
THREE ING TIMES.
I GOT TO DO.
I-I KNOW.
PINTO, SPEED UP OVER HERE.
YES, CHEF.
WORK AS A TEAM, PLEASE.
LAST NIGHT, YOU WORKED
AS INDIVIDUALS.
TONIGHT, WE'RE GONNA WORK
AS A TEAM, YEAH?
YES, CHEF.
LET'S GO.
I'M NOT HAVING FOOD
HANGING AROUND TONIGHT.
I'M NOT HAVING FOOD
HANGING AROUND TONIGHT.
THERE'S NO CHANCE.
THEY WERE SEATED BEFORE US.
IT'S BEEN--
IT'S BEEN A WHILE THOUGH.
HOW LONG, BABY.
IT'S GONNA TAKE
A FEW MINUTES, BRO.
I CAN'T FIRE
ALL THESE PANS.
I JUST CAN'T DO IT.
WE'RE HALFWAY THROUGH SERVICE
AND THE GOOD NEWS
IS WE'VE SOLD 42 SALADS,
WHICH IS GREAT.
SADLY, THE BAD NEWS
IS THAT BARNEY AND PINTO,
THEY DON'T LIKE EACH OTHER.
AND THAT'S AFFECTING
THE SERVICE.
THINGS ARE SLOWING DOWN
AND CUSTOMERS ARE NOW STARTING
TO COMPLAIN.
DAMN!
WE SHOULD HAVE
ANOTHER NEW YORK MEDIUM.
WE SHOULD HAVE
ANOTHER NEW YORK MEDIUM.
RIGHT?
NO?
YOU GUYS AREN'T EVEN
WORKING TOGETHER.
C'MON, BARNEY,
YOU GOTTA KEEP IT DRIVING.
DON'T LET IT SINK.
LET'S GO.
I DON'T KNOW WHERE
WE ARE.
I DON'T KNOW WHAT
YOU GUYS ARE FIRING.
YOU HAVEN'T CALLED ANYTHING OUT.
HUH?
I MEAN, I DON'T KNOW
WHAT'S GOING ON.
PINTO DOESN'T LISTEN
TO ME.
I DON'T--THERE'S GOT TO BE
A BETTER SYSTEM
THAN WHAT WE'RE DOING,
BECAUSE IT'S NOT WORKING.
IT'S BEEN A LONG WAIT.
THIS ISN'T EVEN HOT.
NOT EVEN THE CENTER'S HOT.
I'LL GO AHEAD
AND TAKE THESE.
I'LL GO AHEAD
AND TAKE THESE.
THIS IS THE ENTREE SIZE
PORTION, CORRECT?
THAT'S NOT AN ENTREE.
THAT'S APPETIZER.
PINTO REALLY CAN'T COOK
ON THE LINE.
AND PINTO REALLY CAN'T RUN
A KITCHEN.
ON THE TICKET,
IT'S GOT "RISOTTO DINNER."
UNBELIEVABLE.
BARNEY, TALK TO YOUR COOK,
YEAH?
WE NEED TO MAKE IT
A LARGER PORTION.
TOO THICK.
POOR SOME MORE STOCK IN THERE.
OKAY, I'LL THIN IT DOWN.
OH, MY GOD.
WE'RE PULLING OUT NOW.
WE'RE GOING DOWN, BOYS.
JUST TWO SECONDS, YOU.
YOU AS WELL, YEAH?
JUST COME HERE FOR TWO SECONDS.
I'M NOT DOING THAT
IN FRONT OF THE CUSTOMERS.
I'M NOT DOING THAT
IN FRONT OF THE CUSTOMERS.
NONE OF YOU ARE TALKING.
YOU HAVE GOT TO TALK TOGETHER.
HE NEEDS YOU, YEAH?
YOU NEED HIM.
SO, WE GO BACK IN THERE,
AND WE WORK AT IT.
IF HE'S SAUTEEING,
YOU'VE GOT TO EXPEDITE.
HE'S TRYING TO EXPEDITE,
PLATE, AND COOK.
HE CAN'T GET IN FRONT
OF THE TICKETS.
OKAY?
NOW, COME ON!
I AGREE ENTIRELY
WITH WHAT CHEF RAMSAY
HAD TO SAY
ABOUT OUR PERFORMANCE
THIS EVENING.
WE WEREN'T WORKING TOGETHER
AS A TEAM,
AND IT HURT US.
IT SHOULD BE UP
IN JUST A MOMENT.
IT SHOULD BE UP
IN JUST A MOMENT.
ALL RIGHT, THANK YOU.
ALL I'M DOING IS LYING
TO PEOPLE RIGHT NOW.
THAT'S IT.
YOU KNOW, I'M SATAN.
WITH SOME OF HIS CUSTOMERS
STILL WAITING FOR THEIR FOOD,
AND OTHERS GIVING UP
ALTOGETHER,
BRIAN REACHES HIS BREAKING
POINT.
NOW, I GOTTA SAY TWO THINGS
THAT ARE REALLY HARD.
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING NOW.
YOU WORK FOR ME.
I DON'T WORK FOR YOU.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
I'M SORRY.
I DON'T KNOW WHY.
I SWEAR IT SHOULD BE
THE NEXT TICKET UP.
TONIGHT, THE WAITERS
OF CAFE 36
TOOK A LOT OF HEAT
FOR THE PROBLEMS IN THE KITCHEN.
AND BRIAN IS TRULY FRUSTRATED.
NOW, I GOTTA SAY TWO THINGS
THAT ARE REALLY HARD.
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING
NOW.
YOU WORK FOR ME.
I DON'T WORK FOR YOU.
BRIAN MADE SOME VERY HARSH
COMMENTS
BRIAN MADE SOME VERY HARSH
COMMENTS
THAT WERE EXTREMELY
OUT OF PLACE.
AND IT MADE ME VERY UPSET
TO THE POINT
THAT I ALMOST FIRED HIM
ON THE SPOT.
BUT THIS HAS GONE ON
WAY TOO FAR.
HE'S NOT--
IF YOU DON'T LIKE
WORKING HERE,
THEN KEEP YOUR OPINIONS
TO YOURSELF.
I WANT TERRY TO START TELLING
EVERYBODY WHAT TO DO,
INSTEAD OF LETTING THE INMATES
RUN THE ASYLUM.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
AFTER EXPERIENCING YET ANOTHER
DISAPPOINTING DINNER SERVICE,
GORDON IS CURIOUS TO HEAR
WHAT THE HEAD CHEF HAS TO SAY.
GORDON IS CURIOUS TO HEAR
WHAT THE HEAD CHEF HAS TO SAY.
OKAY, UM...
PINTO, WHAT DO YOU THINK
ABOUT TONIGHT'S SERVICE?
IT WAS--IT WAS EXCELLENT.
IT REALLY WAS.
EVERYBODY GOT INVOLVED.
WHAT KITCHEN WERE YOU IN?
PARDON ME?
UH, BARNEY,
TRUTHFULLY, IS THAT THE WAY
YOU SAW SERVICE TONIGHT?
NO, I THOUGHT IT WAS BAD.
IT WAS REALLY ROUGH.
ONCE AGAIN,
COMPLETE DIFFERENT OPINIONS.
YOU'RE RIGHT, THOUGH.
SERVICE WAS TERRIBLE.
NOTHING WAS COMING TOGETHER.
THERE'S NO COMMUNICATION,
NO COORDINATION.
NO TEAMWORK.
CUSTOMERS WAITED TONIGHT.
CUSTOMERS WAITED TONIGHT.
THEY WAITED BIG TIME.
WHAT DID WE DO?
WHAT'S GOING ON?
HOW CAN THIS HAPPEN TO US?
WHAT DID WE DO?
LET ME JUST GIVE YOU
THREE MAJOR ISSUES
THAT'S WRONG
WITH THIS RESTAURANT.
THE FIRST ISSUE
IS THE SERVICE
IS WAY TOO SLOW.
THE SECOND PROBLEM,
THE FOOD IS TOO INCONSISTENT.
INCONSISTENCY
IS A KILLER.
THE THIRD REASON,
AND ONE OF THE MOST
IMPORTANT REASONS
WHY THIS RESTAURANT
IS NOT BUSY.
IT'S NOT CONTEMPORARY.
A 1970s RESTAURANT TRYING
TO COMPETE
A 1970s RESTAURANT TRYING
TO COMPETE
IN THE 2008 MARKET.
WE'RE BEHIND THE TIMES.
WE ARE BEHIND THE TIMES.
OKAY, I'M GOING NOW.
I'M WORKING ALL NIGHT.
BY THE TIME I SEE YOU
TOMORROW MORNING,
WE SHOULD HAVE
A WELL-PUT-TOGETHER PLAN.
GOOD NIGHT.
THAT NIGHT, GORDON AND HIS TEAM
WENT TO WORK,
DOING AWAY
WITH THE RESTAURANT'S
OLD-FASHIONED
AND OUTDATED LOOK,
CREATING A MORE CONTEMPORARY
RESTAURANT.
RIGHT, GOOD MORNING.
HOW ARE WE FEELING.
OH, I'M THRILLED.
BIG DAY TODAY,
YES?
BIG DAY TODAY,
YES?
TODAY'S RELAUNCH DAY.
WE'RE GONNA TURN IT AROUND,
YEAH,
AND PUT IT BACK
ON THE MAP.
IN WE GO.
COME THROUGH, COME THROUGH,
COME THROUGH.
HOW COOL IS THIS?
IT'S MODERN.
BEAUTIFUL!
WE'VE GOT A BLACK AND WHITE
COLOR THEME.
YES, AND WHO KNEW I LOVED
BLACK AND WHITE SO MUCH?
IT'S BEEN BROUGHT UP
INTO THE 21ST CENTURY--
BEAUTIFUL.
IT'S A NEW RESTAURANT.
WHEN I WALKED IN THE DOOR,
I JUST INSTANTLY FELT ALIVE.
WE'VE GOT RID OF THE OLD
FUDDY DUDDY STUFF.
AND NOW IT'S A REALLY NICE,
SHARP,
AND NOW IT'S A REALLY NICE,
SHARP,
CUTTING-EDGE FEEL.
I ABSOLUTELY AM GETTING
CHOKED UP.
IT'S JUST...
WHAT A DREAM.
HEY, LOOK AT THE PLATES.
NO MORE MISMATCHED CHINA.
ALL THE SAME.
IT'S WONDERFUL.
BEAUTIFUL.
NOW THAT WE HAVE MATCHING
PLATES,
IT LOOKED LIKE WE KNOW
WHAT WE'RE DOING BACK HERE.
THE BOOTHS HAVE BEEN
UPHOLSTERED.
I LOVE THE BLACK.
WE'VE GOT NEW CHANDELIERS.
I'M JUST SO THANKFUL.
I'M JUST SO THANKFUL.
IT'S UNBELIEVABLE.
A RESTAURANT CAN'T
JUST SURVIVE
ON A NEW DECOR.
YES, IT NEEDS A NEW MENU, YEAH,
TO GO WITH IT.
SO WE'VE GONE MODERN.
YES.
FRESH APPROACH.
AND MORE IMPORTANTLY,
WE'VE CONDENSED THE MENU.
I THINK THE KITCHEN
SHOULD RESPOND
FAVORABLY TO THE NEW MENU.
UNLESS THEY SCREW IT UP
WITH THEIR USUAL ,
IT SHOULD WORK OUT.
IT'S SEASONAL, AS WELL.
WE HAVE EVERYTHING IN SEASON.
I THINK THAT THE NEW MENU
IS GONNA MAKE
THE KITCHEN FASTER.
AND BEFORE DINNER,
WE'LL MAKE SURE WE TASTE
ONE OF EVERYTHING.
ONE OF EVERYTHING.
YES?
SO YOU KNOW
WHAT YOU'RE SELLING.
TONIGHT,
HEAD CHEF PINTO
IS COOKING
FROM THE NEWLY-DESIGNED
MENU
AND HAS ONE MORE CHANCE
TO PROVE HIMSELF
TO CHEF RAMSAY.
FIRST OF ALL,
JUST LOOK AT THE DIFFERENCE.
APPEARANCE, PLATES,
PORTION SIZE.
START FROM THE TOP.
ONION SOUP GRATINEE, YEAH?
PERFECT FOR THE WINTER.
CRAB CAKES.
GRILLED CHICKEN SANDWICH.
GRILLED ALBACORE TUNA.
MEDITERRANEAN RAGU.
FILET MIGNON TARTARE.
YOU LIKE STEAK TARTARE?
OH, YES.
LOVE IT.
OH, YES.
LOVE IT.
AND THEN ONE OF MY FAVORITES,
THE DUCK CONFIT.
HAVE A LITTLE TASTE.
GET FAMILIAR WITH THE TASTE
AND TEXTURES.
I LOVE THAT TARTARE.
WONDERFUL.
IT'S A WHOLE NEW BEGINNING,
AND CHEF RAMSAY DID THAT
FOR US.
LET'S TAKE ADVANTAGE
OF TONIGHT.
AND LET'S SHOW LAGRANGE,
YEAH, WHAT WE'RE MADE OF.
WITH THE NEW MENU
AND DECOR,
CAROL AND TERRY FACE ONE
OF THE MOST IMPORTANT NIGHTS
EVER
AT CAFE 36.
WELL, WELCOME TO THE CAFE 36.
WE'RE GLAD TO HAVE YOU HERE
AT OUR GRAND RE-OPENING.
THE PERSONALITY HAS CHANGED.
THE PERSONALITY HAS CHANGED.
IT'S MORE CAROL AND TERRY'S.
WHEN THE ORDERS COME IN,
CAN WE CALL OUT THE ORDERS
SO WE'VE COME SOME FORM
OF VIBRANCE IN HERE
A LITTLE BIT, YES?
YEAH?
WHAT DO YOU THINK
OF THE NEW MENU?
I THINK IT'S SHARP.
YEAH, LOOKS GREAT.
GOOD.
YEAH, IT'S NIGHT AND DAY.
TONIGHT, WE HAVE TO BE FASTER
AND KEEP THE STANDARDS UP,
YES?
RIGHT, CHEF.
BIG, BIG, BIG NIGHT TONIGHT.
AND PERSONALLY, I'VE NEVER,
EVER WANTED
A DINNER SERVICE TO WORK
AS WELL AS TONIGHT
BECAUSE OF TERRY AND CAROL.
BECAUSE THEY SO DESERVE IT.
AND THEY'RE REALLY ENDEARING.
BUT I HONESTLY HOPE
THAT PINTO DOESN'T SCREW
THIS ONE UP.
PLEASE, NOT TONIGHT.
PLEASE, NOT TONIGHT.
ORDER IN!
ORDER ON, PINTO.
ALL RIGHT, WE'RE COMING UP--
PINTO, ORDER ON.
MARIO, ONE CRAB CAKES.
AS THE ORDERS MAKE THEIR WAY
TO THE DINING ROOM...
BRIAN,
YOUR FOOD'S HERE.
THE DINNER SERVICE GETS OFF
TO A GOOD START.
LOOKS GOOD.
I SEE YOU JUST GOT
YOUR ENTREES.
HOW IS EVERYTHING SO FAR?
DELICIOUS.
GOOD.
MM.
DELICIOUS.
FRESH FOOD, SIMPLE MENU.
ALL RIGHT, AM I EVER GONNA GET
A CRAB CAKE WITH THIS?
ALL RIGHT, AM I EVER GONNA GET
A CRAB CAKE WITH THIS?
RIGHT, TALK TO ME.
NEXT TABLE COMING, PLEASE.
MARIO, I GOT FOUR.
FOUR CRAB CAKES.
BUT BARELY AN HOUR
INTO SERVICE,
AND THE KITCHEN'S BAD HABITS
ARE BACK.
TABLE NUMBER, PLEASE.
13, PLEASE.
13, HOW LONG?
UH, SIX MINUTES.
OH, MY GOD.
THAT'S STILL NOT READY?
I GOT EVERY BURNER FULL, MAN.
AS SOON AS ONE EMPTIES,
I PUT SOMETHING ELSE ON IT,
OKAY?
PINTO, WE HAVE TO GO
A LITTLE BIT NOW, YEAH?
WHEN YOU'RE LOOKING
AT ALL THESE TICKETS,
SOMETIMES THINGS CAN BE
A LITTLE SLOW.
PINTO, IF WE GO QUIET,
NOTHING'S HAPPENING.
WE NEED SOME FORM
OF VOICE IN HERE.
WE NEED SOME FORM
OF VOICE IN HERE.
PINTO WAS RUNNING THE TICKETS.
WELL, PINTO GOT BEHIND.
BUT HE'S THE CHEF,
AND HE SHOULD BE IN CONTROL
OF THE SITUATION.
COME ON, GUYS.
YOU GOTTA TALK
TO EACH OTHER.
YES, CHEF.
YOU GOTTA TALK TO EACH OTHER,
GUYS.
PINTO.
PINTO.
PINTO.
EXECUTIVE CHEF.
CERTIFIED.
ONCE AGAIN,
PINTO'S INEFFICIENCY
IN THE KITCHEN
IS UPSETTING BOTH CUSTOMERS...
WE WANNA EAT!
AND STAFF.
I'M JUST PISSED OFF.
I JUST CAN'T TAKE THIS,
MAN.
I HOPE TERRY STRAIGHTENS
THIS OUT.
THE REAL PROBLEM RIGHT NOW
IS THEY CAN'T SEEM TO FINISH
ANY FOOD BACK THERE.
IT'S JUST LIKE REALLY BAD SEX.
IT KEEPS GOING ON AND ON.
AND AT SOME POINT,
YOU JUST WISH IT WOULD BE OVER.
CANCEL YOUR ENTREE?
RIGHT, I'M LEAVING.
IT'S BEEN MORE THAN FAIR.
IT'S BEEN 6:30.
3 1/2 HOURS.
IT'S BEEN 3 1/2 HOURS.
IT'S BEEN 3 1/2 HOURS.
YEAH, IT'S A LITTLE--
I GOT A PORK CHOP.
IT'S A LITTLE HECTIC TONIGHT.
PINTO'S--HE'S GOTTA GO.
JUST STANDING THERE,
DOING NOTHING.
I KNOW.
I AGREE.
NOBODY'S COMMUNICATING.
NO ONE'S EVEN STEPPING UP
TO THE MARK.
AND WATCH WHAT BARNEY'S
DOING.
BARNEY'S NOW TRYING
TO READ THE TICKETS,
COOK, SAUTEE, AND EXPEDITE.
IT'S NOT A TEAM EFFORT.
AND PINTO IS JUST TRYING
TO DRESS A SALAD.
NOT GOOD ENOUGH.
THAT'S NOT A TEAM EFFORT.
I CAN SEE IT FROM--
NOTHING'S BEING DIRECTED.
IT'S NOT.
THERE'S NO COMMUNICATION.
UNBELIEVABLE.
GORDON RAMSAY REALLY DID
GIVE ME
A SWIFT KICK IN THE BUTT
TO SAY, YOU KNOW,
"WAKE UP.
TO SAY, YOU KNOW,
"WAKE UP.
"IF YOU'RE GONNA HAVE
YOUR BUSINESS BE A SUCCESS,
YOU HAVE TO TAKE CHARGE."
WHAT ARE WE WAITING ON?
WHERE ARE WE AT?
I NEED THOSE TWO CRAB CAKES
RIGHT NOW.
COMING UP.
ALL RIGHT, COME ON, GUYS.
I NEED TO GET THIS FOOD OUT.
I GOT TABLES I GOTTA TURN.
WE CAN'T FALL BEHIND.
THANK YOU, EDDIE.
GO.
ALL RIGHT, TALK TO ME.
WHAT'S NEXT?
WITH TERRY FINALLY STAYING
ON TOP OF HIS CHEF...
TWO STEAK TARTARE.
APPLE SALAD.
CRAB CAKE.
THE KITCHEN GETS BACK ON TRACK.
CHEERS.
CHEERS.
WE GOT OUR FOOD.
THANK YOU.
TWO SALMON.
TWO SALMON.
I GOT TWO SALMON
IN THE OVEN.
OKAY, BEAUTIFUL.
KEEP IT COMING, GUYS.
I GOTTA GET THIS DINING ROOM
TURNED OVER.
WE GOT A LOT OF PEOPLE WAITING.
I THINK TERRY'S EYES
HAVE BEEN OPENED UP.
TWO RISOTTOS.
TWO RISOTTO PLATE RIGHT THERE.
YOU SHOULD GIVE EVERYBODY
THE BENEFIT OF THE DOUBT.
BUT YOU SHOULD ALSO DEMAND
PERFORMANCE OUT OF THEM.
THAT'S ALL I WANT.
IT'S JUST COMMUNICATION.
FOR THE FIRST TIME
SINCE GORDON'S ARRIVAL,
THE BACK OF THE HOUSE...
LET'S SEE IF WE CAN FINISH
THESE LAST TWO TABLES STRONG,
SHALL WE, YEAH?
YIPPEE.
LET'S GO.
IS IN SYNC WITH THE FRONT.
I'M FOLLOWING.
HEAR, HEAR TO TERRY.
HEAR, HEAR TO TERRY.
TERRY AND CAROL.
SALUD.
AND IT WAS TERRY
WHO MADE IT HAPPEN.
YOU HAVE A BEAUTIFUL RESTAURANT.
THANK YOU.
IT IS.
IT'S SO MUCH MORE BEAUTIFUL.
AND AMAZING, AMAZING,
AMAZING POTENTIAL.
IT'S VERY RARE
YOU COME ACROSS A COUPLE
TODAY IN THIS INDUSTRY,
ON THE BACK OF THE COMMITMENT
IT TAKES.
THE SACRIFICE,
THE PERSONAL LIFE.
YOU'RE SO UNSELFISH,
IT'S UNTRUE.
AND YOU'RE SO PERFECT
FOR EACH OTHER.
AND YOU'RE SO PERFECT
FOR EACH OTHER.
IT'S EXTRAORDINARY.
AND THAT'S QUITE RARE.
AND I REALLY MEAN THAT.
I CANNOT TELL YOU WHAT
TO DO
WITH PINTO,
BUT YOU KNOW MY FEELINGS.
ABSOLUTELY DO.
BUT WHEN YOU MAKE
A DECISION,
I HOPE TO HELL
THAT YOU DON'T MAKE IT
TOO LATE.
YOU TALKED ABOUT CHANGE,
YOU KNOW?
AND THAT WE HAVE TO DO THAT.
AND I CAN'T, YOU KNOW,
HOLD BACK ANY LONGER.
THERE'S NO MORE OLDIES
ON THE RADIO.
NO MORE--
THE BIGGEST THING
I'VE LEARNED
THE BIGGEST THING
I'VE LEARNED
IS I HAVE TO DEFINITELY BE
MORE AGGRESSIVE
IN RUNNING MY BUSINESS.
I HAVE TO TAKE FULL CHARGE.
AND I HAVE TO CHANGE.
AND I'VE ALREADY CHANGED.
YOU'VE DONE SO MUCH
FOR US.
YES.
AND THIS
JUST AN INCREDIBLE FEELING
THAT YOU'VE DONE THAT
FOR US.
TO GET RID OF THE OLD.
YOU SAID WE HAD
TO GET RID OF THE OLD.
AND BACK FROM THE '30s.
YES.
30 YEARS AGO.
YEAH, SO WE GOT YOU THIS.
OH, YOU GUYS.
SO, THIS IS FROM OUR OWN
PERSONAL WINE COLLECTION.
OH, THAT'S CRAZY.
OH, MY GOD.
I CAN'T TAKE THAT.
OH, MY GOD.
I CAN'T TAKE THAT.
COME ON, THAT'S A BOTTLE
OF CHATEAU D'YQUEM 1976.
IT'S 30 YEARS AGO.
WE'RE PAST THAT.
YOU SAID OUT WITH 30 YEARS AGO,
SO WE'RE PASSING IT.
OH, GOD.
CAN I KEEP IT HERE
FOR WHEN I COME BACK?
ABSOLUTELY.
AND...
WHEN I COME BACK,
WE CAN HAVE A GLASS TOGETHER.
WE WOULD LOVE THAT.
WOULD YOU?
YES.
ABSOLUTELY.
MY GOD, YOU TWO.
YOU TWO, HONESTLY.
HONESTLY, YOU'RE LIKE THE MOST
PERFECT WOMAN TO HAVE.
UNBELIEVABLE.
RIGHT.
THANK YOU SO MUCH.
OH, DEAR.
GOOD LUCK, SIR.
OH, DEAR.
GOOD LUCK, SIR.
THANK YOU.
YES, YOU--
YOU KNOW THAT?
YOU STAND STRONG.
AND YOU LISTEN TO THIS LADY,
YES?
SHE'S THE LOVE OF MY LIFE.
GOOD TO SEE YOU.
THANK YOU SO MUCH.
THERE'S ABSOLUTELY, UH,
A LIGHT AT THE END
OF THE TUNNEL.
AND, IN FACT, IT'S BIGGER
THAN JUST A LIGHT.
I THINK THERE'S A WHOLE
SUNSHINE COMING OUT.
BEST WISHES, YES?
THANK YOU.
OKAY.
WE GOT WORK TO DO, RIGHT?
YEAH, WE DO.
NO, THEYDO.
THAT'S TOUGH.
REALLY TOUGH.
WHAT CAN YOU SAY
ABOUT A COUPLE
THAT'S SACRIFICED SO MUCH
TO GET WHAT THEY HAVE TODAY?
AND WHAT CAN YOU SAY
ABOUT A COUPLE
THAT ARE SO DEVOTED
TO EACH OTHER?
INCREDIBLE.
I KNOW WHAT YOUCANSAY.
DAMN, I HOPE THEY SUCCEED
'CAUSE THEY DESERVE TO...
SO MUCH.
THERE IS ONE LAST FOOTNOTE
TO THIS STORY.
THERE IS ONE LAST FOOTNOTE
TO THIS STORY.
RELAUNCH NIGHT
WAS THE LAST NIGHT
PINTO WORKED AT CAFE 36.
HE LEFT THE VERY NEXT DAY...
AND BARNEY WAS PROMOTED
TO HEAD CHEF.
---
TONIGHT ON KITCHEN NIGHTMARES,
A FINE DINING BISTRO...
WELCOME TO CAFE 36.
THAT'S NOT SO FINE.
THE PLATES LOOK LIKE
THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
WE ARE LOSING $10, 000 A MONTH.
A WELL-INTENTIONED OWNER
IS DESPERATE.
WHAT'S AT STAKE IS MY DREAM.
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
HIS LOYAL WIFE COULDN'T BE
ANY MORE SUPPORTIVE.
I'M VERY PROUD OF MY HUSBAND
I'M VERY PROUD OF MY HUSBAND
TO SAY TAKE THIS CHANCE.
BUT WITH A HEAD CHEF
THAT IS CLUELESS,
IT'S THE MOST EXPENSIVE
VEGETABLE ON THE MARKET...
YOU WOMBAT.
IT COMES FROM THE DIFFERENT PART
OF THE WORLD, CHEF.
IT COMES FROM THE DIFFERENT PART
OF THE WORLD?
ARE YOU LISTENING TO THIS?
A SOUS CHEF
WITH A BAD ATTITUDE...
NO, I DIDN'T.
YOU GOT ONE THERE
AND THERE'S TWO VEGGIES.
I TAKE THREE.
THIS GUY'S FULL OF.
I'M A BETTER CHEF THAN PINTO.
AND A WAIT STAFF THAT
IS READY TO MUTINY,
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
PINTO HAS ONE SPEED,
AND THAT SPEED IS " YOU."
AND THAT SPEED IS " YOU."
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF,
ARE YOU?
GORDON IS READY
TO CRACK THE WHIP...
WE WORK AT IT,
NOW COME ON!
IN AN ATTEMPT TO TURN THIS
NIGHTMARE BACK INTO A DREAM.
IT'S HARD WHEN YOU JUST PUT
YOUR FAITH
IN SOMETHING YOU REALLY BELIEVE
AND BELIEVE AND BELIEVE...
AND IT'S STILL NOT COMING.
IT HURTS.
COMING UP
ON KITCHEN NIGHTMARES.
LAGRANGE, ILLINOIS,
A WELL-TO-DO COMMUTER TOWN
OUTSIDE OF CHICAGO.
TERRY AND CAROL WERE
HIGH SCHOOL SWEETHEARTS HERE.
TWO YEARS AGO,
THEY FULFILLED A DREAM
AND BOUGHT CAFE 36,
AN UPSCALE FRENCH BISTRO.
HERE YOU ARE.
OH, THANK YOU VERY MUCH.
OH, THANK YOU VERY MUCH.
AND FOR YOU, SIR.
MY DREAM WAS TO HAVE
MY OWN RESTAURANT,
BE MY OWN BOSS.
OKAY, THANK YOU.
I'M 58 YEARS OLD.
IT'S AT A TIME WHEN MOST PEOPLE
ARE THINKING ABOUT RETIREMENT.
I'M JUST GONNA HEAD OUT
OF THE WAY FOR A WHILE.
UNLESS YOU--
OKAY, IT'S 6:30.
UNLESS YOU WANT ME TO--
PHILLIP.
DO SOMETHING.
I WAS VERY NERVOUS
WITH THE WHOLE IDEA,
BUT LET'S TRY.
LET'S GO FORWARD
WITH THE DREAM
THAT HE WANTS TO DO.
OKAY, TALK TO YOU LATER.
IT GETS ME UPSET THAT SOMETIMES
HE DOESN'T DELEGATE.
HE DOESN'T DELEGATE.
I'LL DO THE VACUUMING.
I'LL CLEAN THE BATHROOMS.
I'LL GET THE BAR STOCKED.
LEAVE THIS HERE FOR TERRY.
YOU GO DO WHAT YOU GOTTA DO,
THEN WE'LL GO SMOKE.
TERRY, WHY ARE YOU DOING
THIS WORK
AND YOU HAVE A STAFF
STANDING BACK THERE?
WHY ARE YOU DOING IT?
OKAY.
AND THE ONION SOUP?
AND THE ONION SOUP.
THAT'S COMING UP.
THAT'S COMING UP RIGHT NOW.
PINTO, HE'S REALLY
A GREAT CHEF.
THE FOOD IS TASTY,
IT'S GOOD,
AND IT'S DONE RIGHT.
PINTO'S SANITATION SKILLS
AREN'T THE GREATEST.
HE, UH--HE TASTES
A LOT OF HIS FOOD
AS HE'S MAKING IT.
THE RUNNING JOKE IS,
YOU KNOW,
DO YOU WANT A SIDE
OF SALIVA WITH THAT?
I THINK THAT CAFE 36
WOULD BE A BETTER RESTAURANT
WITHOUT PINTO.
WELL, NOBODY'S CALLING OUT
TICKETS,
SO I DON'T KNOW,
YOU KNOW?
I MEAN, SOMEBODY'S GOT
TO BE IN CHARGE.
THIS IS THE PROBLEM.
TERRY AND CAROL KEEP TALKING
ABOUT HOW PINTO'S SO AWESOME.
AND EVERYBODY ELSE KNOWS
PINTO REALLY CAN'T RUN
A KITCHEN.
PINTO REALLY CAN'T RUN
A KITCHEN.
TABLE 13 WAITED 25 MINUTES
FOR A HOUSE SALAD
AND A SOUP.
THE CUSTOMERS' REACTION
IN THE RESTAURANT
IS VERY POSITIVE.
MINE IS NOT COOKED.
REALLY, WE'RE HURTING
AT THIS TIME.
WE'LL HAVE NIGHTS
THAT WE'LL ONLY SEE
SIX OR EIGHT PEOPLE
FOR DINNER SERVICE.
WE JUST DON'T UNDERSTAND
WHAT'S NOT WORKING.
CAROL AND I HAVE NEVER TAKEN
A PAYCHECK
SINCE WE STARTED THE BUSINESS.
HERE'S THE BILLS.
MORE.
MORE BILLS.
I REALLY LOVE MY HUSBAND
AND WANT HIS DREAM
TO COME TRUE.
THAT'S ALL.
IT'S THAT DRIVE
AND THAT PASSION
OF THE DREAM THAT WILL SAY
WE WANT TO MAKE IT HAPPEN.
THANK YOU.
CAFE 36.
OKAY.
HERE COMES RAMSAY.
WHERE?
I JUST SAW HIM WALK
BY THE WINDOW.
I JUST SAW HIM WALK
BY THE WINDOW.
HI.
HELLO, MR. RAMSAY.
GOOD AFTERNOON.
NICE TO SEE YOU.
PLEASURE TO HAVE YOU
WITH US.
MY NAME IS TERRY GILMER.
I'M ONE OF THE OWNERS.
THIS IS MY WIFE, CAROL.
HOW DO YOU DO?
HOW ARE YOU?
VERY NICE TO MEET YOU.
MY PLEASURE.
I'M SO VERY HAPPY TO BE HERE.
VERY EXCITED.
WHAT KIND OF RESTAURANT
ARE YOU RUNNING?
WE'VE TRIED TO STYLE OUR SELF
AFTER WHAT WE CALL
AN AMERICAN BISTRO.
WE TRY TO HAVE FRESH SEAFOOD,
STEAKS, CHOPS,
SANDWICHES, PASTA.
I CAN'T WAIT TO TASTE.
OKAY, IT'S RIGHT OVER HERE.
OH, THE RESTAURANT'S BIG.
HOW MANY SEATS HAVE YOU GOT?
WE CAN SEAT ABOUT 85
IN THE MAIN DINING ROOM.
WE CAN SEAT ABOUT 85
IN THE MAIN DINING ROOM.
RIGHT, AND HOW MANY
IS BOOKED FOR LUNCH TODAY?
I THINK WE HAVE 11 PEOPLE
IN THE RESTAURANT RIGHT NOW.
AND THAT'S UNFORTUNATELY
A LITTLE BIT
OF A TYPICAL DAY FOR US.
THIS IS DOUGLAS.
DOUGLAS WILL BE YOUR SERVER
TODAY.
WHEN CHEF RAMSAY WALKED
THROUGH OUR DOORS,
YOU KNOW, I WAS FEELING
REALLY GOOD.
I THOUGHT, YOU KNOW,
THIS IS GONNA BE GREAT.
UH, THE SPECIALS TODAY.
THE, UH, RISOTTO TODAY
IS A WILD MUSHROOM.
THAT'S A PRETTY GOOD ONE.
I'M DYING TO TASTE
THE RISOTTO.
OKAY.
YEAH?
THIS FASCINATES ME.
I'VE NEVER SEEN A DUCK
AND A STRAWBERRY TOGETHER.
WELL, GOOD CHANCE TO TRY IT.
I'LL TAKE THAT RARE, PLEASE.
RARE, SURE.
THANK YOU SO MUCH.
RARE, SURE.
THANK YOU SO MUCH.
CREPE OF THE DAY
IS A SAUTEED ATLANTIC SALMON.
I SERVE AN AWFUL LOT
OF THEM.
BUT I'M NOT A BIG FAN
OF ANY CREPES AT ALL.
DOUG, IT'S A SPECIAL.
I KNOW.
OKAY, SO THE CREPES
AREN'T SPECIAL.
I DON'T THINK SO.
OKAY.
WHY DON'T WE GIVE 'EM
A SHOT.
LET'S GIVE 'EM A SHOT, YEAH.
THEN YOU CAN TELL ME.
I LOVE THAT HONESTY.
LET'S GO FOR THE CREPES.
I KNOW NOT TO ORDER
THE CREPES
'CAUSE THEY WERE FROZEN.
FROZEN CREPES ARE CRAP.
I GOT THREE COURSES.
PINTO, PLEASE FIRE THE CREPE,
RISOTTO,
AND THE DUCK SALAD PLEASE.
AS FAR AS CHEF RAMSAY
COMING IN,
IT'S VERY EXCITING.
AM I NERVOUS?
NO.
AM I NERVOUS?
NO.
I THINK EVERYTHING'S GOOD.
ALWAYS MAKES ME FEEL NERVOUS
WHEN I SIT NEXT
TO PLASTIC GRAPES
CAKED IN DUST.
AND THE PLATES LOOK LIKE
THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
OR THE DOLLAR SHOP.
IS THIS THE NORMAL QUIET
FOR LUNCH?
IS IT NORMALLY THIS--
LUNCHES, WE AVERAGE
THREE OR FOUR PEOPLE.
THREE OR FOUR?
UNFORTUNATELY,
ONE OF THE PROBLEMS
IS WE DON'T GET THE FOOD OUT
IN TIME
FOR TO DO A BUSINESS LUNCH.
HOLY MACKEREL.
LET ME GO CHECK ON YOUR FOOD.
CERTAINLY.
YOU READY?
YOU READY?
HE WANTS A DUCK SALAD RARE.
THAT DOESN'T LOOK
VERY RARE, RIGHT?
BRING OUT THE WHOLE THING.
GUY'S FULL OF.
I'M READY FOR A NAP.
NO WONDER NO ONE COMES
FOR LUNCH.
IT'S TAKING THIS LONG.
COMING OUT WAY TOO SLOW.
WELL, WE FIRED IT UP.
DOES FOOD ALWAYS TAKE
THIS LONG?
YEAH.
I SEE YOUR FOOD PUTTING UP.
I'M JUST GONNA GO GRAB IT.
I'M RELYING ON THE CHICAGO
TO SUBURBS TRAIN
BEING PUSHED THROUGH
THE DINING ROOM.
IT'S SO OLD-FASHIONED.
ALL RIGHT, CHEF.
ALL RIGHT, CHEF.
WOW.
WILD MUSHROOM RISOTTO.
THE PLATE IS HOT.
THAT'S THE WILD MUSHROOM
RISOTTO.
AND YOUR DUCK SALAD,
RARE WITH STRAWBERRIES.
PLATES ARE DIRTY.
ARE THEY JUST OLD PLATES, OR--
YEAH.
OKAY, RISOTTO.
I REALLY GOT NERVOUS
WHEN HE STARTED EATING.
BUT I BELIEVE
THAT THE FOOD HERE
IS WELL, WELL ABOVE
EXCELLENCE.
THE RISOTTO IS EXPLODED.
IT'S MUSH.
THE RISOTTO IS EXPLODED.
IT'S MUSH.
AND IT JUST DISINTEGRATES
IN YOUR MOUTH.
AND IT'S VERY SALTY.
WE'LL BYPASS THAT.
DON'T ASK 'EM TO MAKE
ANOTHER ONE.
WAY TOO SALTY.
AND THAT RICE IS MUSHY.
OKAY.
JUST TELLING YOU
WHAT HE'S SAYING.
THAT'S FINE.
IT WAS GOOD.
IT WAS REALLY GOOD.
I ALWAYS KNEW THAT RISOTTO
WAS OVERCOOKED ALL THE TIME.
ONCE GORDON RAMSAY COMES
IN HERE
AND TELLS HIM THIS IS MUSH,
THIS IS--
YOU KNOW, IT'S, LIKE,
YEAH!
I'VE BEEN SAYING THAT
FOR MONTHS, BOY!
ORANGE STRAWBERRY DUCK.
RIGHT.
RIGHT.
BWUH.
WHAT A BIZARRE COMBINATION.
WHAT'S WITH THE WALNUTS?
THESE ARE CANDIED--
THEY'RE CANDIED WALNUTS.
CANDIED WALNUTS.
AS IF WE NEED MORE SWEET
ON THERE.
THAT DEFINITELY DIDN'T WORK.
PINTO, THE CREPES.
OKAY.
WHEN YOU SEE A CHEF PUTTING
THOSE INGREDIENTS TOGETHER,
IT'S--IT'S RATHER SAD,
REALLY.
CLEARLY,
NO ONE'S CONTROLLING HIM
AND HE HASN'T GOT
A ING CLUE.
OKAY, CHEF,
THE NEXT COURSE.
OKAY, CHEF,
THE NEXT COURSE.
YOUR SALMON CREPES.
THEY COME OUT LIKE THAT
NORMALLY?
ALL THE TIME.
WHAT HAVE THEY DONE,
CHOPPED THEM UP?
UM, NO.
THAT'S HOW HE MAKES THEM
ALL THE TIME.
HE JUST PUTS EXTRA ON TOP,
I BELIEVE.
WHO MAKES THE CREPES?
UM, I BELIEVE THE CREPES
ARE STORE-BOUGHT.
NO.
YEAH.
DAMN, LOOK AT THAT.
AND THIS IS THE SPECIALTY.
I'M FED UP WITH EATING CRAP
FOR THE DAY.
WHEN YOU THINK OF A CREPE,
YOU THINK OF SOMETHING NICE,
LIGHT, CRISPY.
TASTY.
NOT SOMETHING MUSHY
AND HIDEOUS.
THAT IS SHOCKING.
I'LL BE TAKING THIS AWAY?
I'LL BE TAKING THIS AWAY?
OH, YES, PLEASE.
IT'S EVEN GONNA BYPASS
THE PIGS.
I DON'T THINK THERE WAS ANYTHING
HE EVEN SAID WAS OKAY.
I WAS... JUST IN SHOCK.
AND WHERE DID YOU TRAIN FROM?
I TRAINED, UH, IN ITALY.
AND WORKING
IN AN ITALIAN RESTAURANT.
CORRECT.
I THOUGHT THE RISOTTO
WAS AN INSULT.
IT WAS MUSH.
OKAY.
WHERE IS THE RISOTTO RICE?
IT'S IN THE COOLER.
CAN YOU GET IT TO ME?
YES.
I'M JUST AMAZED THAT YOU LIVED
IN ITALY
THAT LENGTH OF TIME.
YOU STUDIED THERE,
YOU WORKED THERE.
YOU STUDIED THERE,
YOU WORKED THERE.
AND THEY DIDN'T EVEN TEACH YOU
HOW TO MAKE RISOTTO.
WHAT'S THAT DATE?
2-20.
WHAT'S THE DATE TODAY?
YOU'VE GOT THE TO WALK
IN HERE ON A THURSDAY,
AND SERVE THAT
FROM A WEEK AGO?
IT'S MUSH.
WHY IN YOUR TINY MIND
DO YOU THINK IT'S STILL FRESH
FROM LAST SATURDAY?
IT WAS IN THE REACH-IN COOLER.
A REACH-IN COOLER CONFIRMS
IN YOUR MIND
THAT IT'S FRESH?
WELL.
I'M SORRY, BUT I MEAN--
I'M SORRY, BUT I MEAN--
YOU KNOW, THIS IS REALLY WEIRD
FOR ME.
THIS HAS BEEN GOING ON
FOR A WHILE.
PINTO TRIES TO STRETCH
THE FOOD
AS FAR AS IT CAN GO
AND SOMETIMES TOO FAR.
BRING ME EVERYTHING
IN THAT FRIDGE
THAT'S A WEEK OLD.
YOU CALL YOURSELF
THE EXECUTIVE CHEF?
YOU SHOULD BE ASHAMED.
YOU SERVED ME RISOTTO
FROM A WEEK OLD.
OH, MY GOD!
ALL THIS IS FROM LAST WEEK?
I WAS VERY SHOCKED
TO FIND OUT
THAT WE WERE NOT SERVING
FRESH PRODUCTS.
IT WAS SUCH A HORRIBLE FEELING.
AND THEN I WAS GETTING
VERY ANGRY AND MAD INSIDE MYSELF
AND THEN I WAS GETTING
VERY ANGRY AND MAD INSIDE MYSELF
TO SAY,
"HOW CAN MY STAFF DO THIS?"
CHOPPED CLAMS.
WE'RE KEEPING CLAMS
FROM A WEEK AGO.
SMELL THAT.
WHAT DOES IT SMELL OF?
SMELL.
CONGRATULATIONS!
YOU HAVEN'T MANAGED
TO KILL ANYBODY OFF!
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF,
ARE YOU?
YES, I AM.
WHAT?
ANY CHEF THAT KEEPS HOLD
OF THAT CRAP IN HIS FRIDGE
FOR A WEEK, TWO WEEKS,
IN MY MIND, HAS GIVEN UP.
A LACK OF CARING.
A LACK OF RESPONSIBILITY.
A LACK OF RESPONSIBILITY.
AND MORE IMPORTANTLY,
IGNORANCE.
ME.
WHAT MORE CAN YOU SAY?
COMING UP...
THIS THING.
WHAT'S GOT GORDON
RUNNING CIRCLES AROUND CAFE 36?
EMBARRASSING!
COULD IT BE THAT THE CHEFS
CAN'T GET ANY FOOD
OUT OF THE KITCHEN?
I THINK THEY GOTTA CATCH
THE SHRIMP FIRST.
COULD IT BE THAT THE WAITERS
ARE COMPLETELY FED UP?
IT'S GONNA BE, LIKE,
UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT,
LIKE, 30 MINUTES AGO.
PINTO HAS ONE SPEED
AND THAT'S " YOU."
OR COULD IT BE THAT THE OWNERS
ARE IN DENIAL?
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY!
ONE THING'S FOR SURE.
GORDON IS IN FOR THE CHALLENGE
OF THE YEAR.
YOU'RE NOT A REAL CHEF,
ARE YOU?
THAT'S COMING UP
ON KITCHEN NIGHTMARES.
CAROL AND TERRY HAVE PUT
EVERYTHING THEY HAVE
INTO CAFE 36.
UNFORTUNATELY, THIS RESTAURANT
MAY BE TOO FAR GONE
TO SAVE.
THAT LUNCHTIME,
THAT WAS A TOUGH ONE, THAT ONE.
ARE YOU TRAINED IN THE BUSINESS?
HAVE YOU HAD A RESTAURANT
BEFORE?
NO, I HAVE NOT.
NO, NOT ME.
HAVE YOU EVER HAD
A RESTAURANT BEFORE?
ABSOLUTELY NOT.
YOU'VE NEVER HAD A RESTAURANT
BEFORE?
NO, NO.
TERRY, SO HOW MUCH
DID YOU PAY FOR THE BUSINESS?
1.25 MILLION.
NO, 1.1 MILLION.
1.1 MILLION, I'M SORRY.
WE PUT OUR OWN SAVINGS,
IRA ACCOUNTS.
WE HAD A LARGE,
FOUR-BEDROOM HOME THAT WE SOLD
WE HAD A LARGE,
FOUR-BEDROOM HOME THAT WE SOLD
AND USED THE--
THE PROCEEDS
AND THE ESCROW FROM THAT
TO PUT INTO THE BUSINESS.
AND YOU'RE HERE
LUNCH AND DINNER?
YES.
CAROL DROPS ME OFF
IN THE MORNING.
WE ONLY HAVE ONE CAR
BETWEEN US.
UH, WE SOLD THE OTHER ONE.
EVERYTHING IS VERY SCARY
RIGHT NOW.
FOR TERRY AND I TO SEE
WHERE WE'RE HEADED,
IT'S HARD.
IT'S HARD WHEN YOU JUST
PUT YOUR FAITH IN SOMETHING
THAT YOU REALLY BELIEVE.
AND BELIEVE AND BELIEVE
AND IT'S STILL NOT COMING.
AND IT'S STILL NOT COMING.
I RESPECT THE LEVEL
OF SACRIFICE HERE.
BUT YOU'RE PONDERING
AND QUERYING TO WHY THE BUSINESS
ISN'T COMING THROUGH THE DOOR.
CORRECT.
IT'S ON THE BACK OF THE FOOD.
WHEN FOOD'S CRAP,
IT'S CRAP.
THE CHEF'S COOKING ME
A RISOTTO
WITH RICE THAT'S EIGHT DAYS OLD.
I JUST--I'M STILL IN SHOCK.
YOU HAVE TO FOCUS
ON THE WRONG.
NOT IGNORE IT.
RIGHT.
YES.
WE CERTAINLY GOT AN EYE-OPENER
TODAY.
YEAH, I'M PANICKING
YEAH, I'M PANICKING
ON BOTH OF YOURS' BEHALF.
AND I'M SO SORRY.
I'M NOT TRYING TO HURT
YOUR FEELINGS.
YOU KNOW THAT.
NO.
DON'T TAKE IT THE WRONG WAY,
PLEASE.
RIGHT.
NO, I UNDERSTAND.
AND I'M HERE TO MAKE THIS WORK.
YOU MUST UNDERSTAND THAT.
AND THAT'S, YOU KNOW,
THE OBJECTIVE FROM DAY ONE.
TO CATCH UP.
THANK YOU.
I APPRECIATE IT.
WE--WE GOT A MOUNTAIN
TO CLIMB.
AND IT'S, UH,
IT'S A TOUGH ONE.
AS THE STAFF GETS READY
FOR DINNER SERVICE,
GORDON VENTURES INTO THE KITCHEN
TO DO A MORE COMPREHENSIVE
INVESTIGATION.
PESTO VINAIGRETTE.
PESTO VINAIGRETTE.
LOOKS LIKE OIL
OUT OF MY CAR ENGINE.
UNBELIEVABLE.
EVERYTHING'S FROZEN.
FROZEN AND DEFROSTED.
THIS PLACE IS A MESS.
PINTO.
CERTIFIED EXEC.
WHAT'S GOING ON HERE?
WHAT'S ALL THIS STUFF
FLOATING IN WATER?
THAT'S THE GROUPER
TAKEN OUT FROM THE FREEZER.
WE KEEP IT FRESH FROZEN.
FRESH FROZEN?
YES, CHEF.
THERE'S NO SUCH THING.
IT'S EITHER FRESH
OR IT'S FROZEN.
I--
WHAT'S THIS IN WATER?
THIS IS SALMON, CHEF.
THIS IS SALMON, CHEF.
FROZEN.
IT WAS FRESH FROZEN.
WE KEEP IT FROZEN,
FRESH FROZEN.
IT STAYS MORE FRESH.
THAT'S MAD.
IT IS.
YOU'RE MAKING ALL
THIS FRESH STUFF,
FREEZING IT, AND THEN
TAKING IT OUT
TWO PORTIONS AT A TIME
PER DAY?
BECAUSE IT DOESN'T SELL ENOUGH.
WHAT?
IF YOU HAD PLANNED
A BUSINESS LIKE THIS--
NOTHING TO DO WITH BUSINESS.
THAT'S LAZY.
EVERYTHING'S FROZEN!
TROUT STUFFING.
SO, WE TAKE IT OUT.
WE SLOW-THAW IT.
YES.
IT'S COLD.
COLD--BRR.
COLD, YEAH?
SLOW-THAW.
COLD, YEAH?
SLOW-THAW.
WE STUFF THE TROUT.
THEN WE REFREEZE THE TROUT.
YES.
I REST MY CASE.
CERTIFIED JERK.
THAT'S A--
THAT'S A CHEF'S, UH--
OPINION.
IT'S DINNER TIME,
AND GORDON IS ABOUT TO SEE
HOW THIS FINE DINING RESTAURANT
IS ANYTHING BUT FINE.
WELL, HELLO.
GOOD EVENING.
WELCOME TO CAFE 36.
WELCOME TO CAFE 36.
WELCOME, THIS EVENING.
WOULD YOU CARE
TO SEE OUR WINE LIST?
I'LL START HERE WITH YOU.
SCALLOPS,
HOW ARE THEY?
THEY'RE TERRIFIC.
WOULD YOU BE ABLE
TO DO THE SALMON
WITH TERIYAKI SAUCE?
SURE, I CAN DO THAT.
WE NEED TO FIRE A KOBE
AND A SALMON, TOO.
I AM VERY NERVOUS.
VERY NERVOUS AND VERY SCARED.
AND WE'RE JUST HOPING
FOR THE BEST.
ESCARGOT.
WHAT IS THAT?
THIS IS THE BUTTER
THAT WE USE FOR THE ESCARGOT.
IT'S PARSLEY, CHIVE,
GARLIC.
THE BUTTER'S FROZEN AS WELL.
THE BUTTER'S FROZEN AS WELL.
WHAT DON'T YOU FREEZE?
HERE'S CHEF RAMSAY,
ONE OF THE BEST CHEFS
IN THE WORLD,
TELLING PINTO THAT
YOU'RE DOING WRONG.
IN FACT, YOU'RE DOING IT BAD.
IT WAS GREAT TO SEE PINTO
EAT A LITTLE HUMBLE PIE.
WHAT-STUFF-DON'T-YOU-FREEZE?
GIVE ME ONE INGREDIENT.
SO, THE ONLY STUFF
YOU DON'T FREEZE
IS THE STUFF
THAT COMES IN FROZEN.
ASTOUNDED BY WHAT
HE'S JUST WITNESSED
ASTOUNDED BY WHAT
HE'S JUST WITNESSED
IN THE KITCHEN,
GORDON SEEKS OUT THE OWNERS.
TERRY AND CAROL,
I'M PANICKING.
PINTO IS CRAP.
I, UM, I DON'T GET
WHAT HE'S TRYING
TO DO THERE,
TERRY, IN TERMS OF ALL THIS
FRESH FROZEN STUFF.
EVERYTHING IN FRESH,
CUT UP, PORTIONED, FROZEN.
IT'S 45 MINUTES
INTO DINNER SERVICE,
AND MOST CUSTOMERS ARE STILL
WAITING FOR THEIR FOOD.
I FEEL LIKE I'M DRINKING
MORE THAN I'M EATING.
THE NIGHTMARE OF CAFE 36
IS STILL THE FOOD TIME.
NOT BEING ABLE TO GET
YOUR FOOD
OUT OF THE KITCHEN
REALLY MAKES YOUR JOB
AS A SERVER DIFFICULT.
'CAUSE THAT'S PRETTY MUCH
TO SERVE.
I THINK THEY GOTTA CATCH
THE SHRIMP FIRST.
IS THIS SLOW?
EVERYTHING SEEMS SO SLOW.
YES, CHEF.
IF YOU HAVE ONE MORE PERSON,
THEN IT GOES FASTER.
IF YOU HAD ONE MORE PERSON,
IT WOULD GO FASTER?
YES, CHEF.
EDUARDO, NO WONDER
YOU'VE GROWN SO OLD.
YOU'VE AGED WAITING
FOR THE LAST MAIN COURSE.
WHILE THE KITCHEN
IS STRUGGLING TO COOK THE FOOD,
WHILE THE KITCHEN
IS STRUGGLING TO COOK THE FOOD,
GORDON ALSO SEES A PROBLEM
WITH THE DELIVERY.
ANOTHER DEPARTURE.
HOLY CRAP.
I'M NOT AWARE
OF ANY PARTICULAR REASON
WHY WE SERVE ON CARTS.
I THOUGHT PEOPLE GOT PUSHED
INTO A MORTUARY ON TROLLEYS,
NO?
RIGHT.
NOT SERVING FOOD.
OH, JEEZ!
OH!
WOULD YOU LIKE TO HOLD
THE PLATES BY THE HAND
OR DO YOU WANT TO PUSH
A TROLLEY ALL DAY, DOLL.
I WOULD RATHER HOLD THEM
BY MY HANDS.
WHEN THE ORDERS FINALLY MAKE IT
TO THE TABLES,
TO THE TABLES,
CUSTOMERS FIND IT'S NOT WORTH
THE WAIT.
THIS IS RARE.
IT'S RARE.
VERY RARE.
IS THAT WHAT YOU ORDERED?
I ORDERED MEDIUM.
BLOODY RARE.
I MIGHT HAVE TO SEND
THIS ONE BACK.
MAKE IT
MEDIUM, PLEASE.
THE NEW YORK'S SUPPOSED
TO BE MEDIUM.
HUH?
THE NEW YORK'S SUPPOSED
TO BE MEDIUM.
WHAT IS IT?
MEDIUM RARE, RIGHT?
THEY SAID MEDIUM.
TICKET SAYS MEDIUM.
HE SAID MEDIUM
WHEN I WAS HERE.
WHY DON'T YOU JUST
PUT IT UNDER THE GRILL, PINTO?
AS IF WE'RE IN A POSITION
TO ARGUE.
MY THINGS COME BACK,
BUT IT DOESN'T MEAN
I'M A BAD COOK.
BUT IT DOESN'T MEAN
I'M A BAD COOK.
AND IT'S NOT JUST
CHEF PINTO'S COOKING
THAT CATCHES GORDON'S EYE.
WHAT ARE THESE UP HERE FOR?
THEY'RE NOT EVEN IN SEASON,
ASPARAGUS, ARE THEY?
NO, NOT RIGHT NOW.
THEY ARE VERY EXPENSIVE.
THEY'RE VERY EXPENSIVE.
SO WHY HAVE YOU GOT THEM ON?
A VEGGIE OF THE DAY.
A VEGGIE OF THE DAY?
YES.
AREN'T YOU BOTHERED
ABOUT THE COST?
IT COMES FROM
THE DIFFERENT PART OF THE WORLD?
ARE YOU LISTENING TO THIS?
YES, CHEF.
IT'S THE MOST EXPENSIVE
VEGETABLE ON THE MARKET.
YOU WOMBAT.
AND IT'S OUT OF SEASON.
AND YOU'VE JUST PUT THEM
ON FOUR DISHES.
AND YOU'VE JUST PUT THEM
ON FOUR DISHES.
THIS IS UNBELIEVABLE.
TONIGHT, I'M STARTING TO SEE
NEW COOKING TECHNIQUES
THAT I'VE NEVER,
EVER SEEN BEFORE.
SLOW THAW,
FRESH FROZEN.
BUT WHAT'S BECOMING
REALLY CLEAR
IS THAT HE SERIOUSLY IS TAKING
THIS LOVELY COUPLE
FOR A RIDE.
AND IT'S GOT TO STOP.
DURING DINNER SERVICE,
OWNERS CAROL AND TERRY
WERE STUNNED
BY GORDON'S CRITICISM
OF THEIR HEAD CHEF, PINTO.
HE OPENED OUR EYES
TO A LOT OF THINGS
THROUGHOUT THE RESTAURANT
THAT PEOPLE HAVE BEEN
TAKING ADVANTAGE OF US.
SO, WE HAVE TO TAKE
A GOOD, HARD LOOK AT EVERYTHING.
AFTER A LONG, DIFFICULT
DINNER SERVICE,
AFTER A LONG, DIFFICULT
DINNER SERVICE,
THE CUSTOMERS WHO HAVE EATEN
ARE NOT EXACTLY THRILLED.
CHICKEN'S A LITTLE
OVERDONE.
OKAY, SO TOO SOUPY
AND THE CHICKEN IS OVERDONE.
I DIDN'T EAT MUCH
OF MY SALAD
BECAUSE I DIDN'T REALLY CARE
FOR THE DRESSING.
AND THOSE WHO HAVEN'T
BEEN SERVED
ARE NOT WILLING TO WAIT.
WE GOT HERE AT 7:05.
OKAY, SO--
THREE HOURS.
FIVE MINUTES
AND THAT'S IT.
OKAY.
ALL RIGHT, TABLE FIVE'S
GONNA WALK OUT
IN FIVE MINUTES.
IS THIS THE PACE
WE MOVE AT?
IS THIS THE FASTEST WE GO?
PINTO HAS ONE SPEED,
PINTO HAS ONE SPEED,
AND THAT SPEED
IS " YOU."
HOW LONG HAS IT BEEN?
ALMOST 2 1/2 HOURS.
SOME OF THE CUSTOMERS
HAVE GIVEN UP COMPLETELY
ON CAFE 36,
AND ARE LEAVING
WITHOUT EVEN EATING
AN APPETIZER.
IT'S JUST BEEN A LONG DAY.
I HAVE TO REALLY
TAKE IT ALL IN.
IT HURTS.
AFTER A ROUGH NIGHT,
GORDON CONFRONTS THE STAFF.
OVERALL, HONESTLY,
PRETTY DISAPPOINTING.
BOTH IN THE KITCHEN
AND THE DINING ROOM.
BOTH IN THE KITCHEN
AND THE DINING ROOM.
THERE'S ONE THING IN HERE
THAT I WOULD CHANGE...
INSTANTLY!
ON THE BACK OF MY EXPERIENCE
TODAY,
AND THAT'S YOU.
WHY?
YOU ARE THE EXECUTIVE CHEF.
YOU'RE SUPPOSED
TO BE A LEADER.
A MOTIVATOR.
YOU ARE SERIOUSLY,
SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
BECAUSE THE BIG PROBLEM
IN THIS RESTAURANT, PINTO,
IS IN THE KITCHEN.
FRESH FROZEN,
SLOW THAW.
I THINK THAT PINTO DESERVED
I THINK THAT PINTO DESERVED
EVERY SINGLE, SOLITARY SECOND
OF THAT ASS-REAMING
THAT HE GOT FROM GORDON.
IF THIS WAS YOUR RESTAURANT,
WOULD YOU BE FREEZING
EVERYTHING,
PORTIONING IT,
AND THEN DROPPING IT
IN BOWLS OF WATER
TO DEFROST IT
TO RECOOK IT?
YES OR NO?
NO, I WOULDN'T.
EMBARRASSING!
DO YOU THINK I ENJOYED IT?
STANDING THERE
AND LISTENING TO THIS?
YOU KNOW, I'M A PROUD MAN.
GET THE MESSAGE?
NOW SHOW ME YOUR PRIDE!
NOW SHOW ME YOUR PRIDE!
CHEF.
'CAUSE I'M ING WAITING.
AND UNFORTUNATELY,
WHETHER YOU LIKE IT OR NOT,
THE TWO PEOPLE BEHIND YOU,
IT'S THEM YOU'RE DRAGGING DOWN.
THAT'S WHY I'M PISSED.
SO CUT THE.
GET READY FOR SOME CHANGES,
BECAUSE CAFE 36
NEEDS IT URGENTLY.
GOOD NIGHT.
AFTER WITNESSING A NIGHT
OF INEFFICIENT AND BIZARRE
COOKING TECHNIQUES,
GORDON'S FIRST PRIORITY
IS TO IMPLEMENT CHANGES
GORDON'S FIRST PRIORITY
IS TO IMPLEMENT CHANGES
IN THE KITCHEN.
IF THERE'S ONE THING
THIS RESTAURANT NEEDS RIGHT NOW
IS SOMETHING AUTHENTIC,
YES?
YEAH.
THIS RESTAURANT NEEDS
A GOOD RISOTTO.
YOU, YOU, AND ME,
WE'RE GONNA COOK
A RISOTTO TOGETHER.
HERE IS ALL OUR FRESH
INGREDIENTS.
WHEN I SAY FRESH,
I MEAN FRESH.
I BOUGHT THEM MYSELF
THIS MORNING.
ARE YOU READY?
LET'S GO.
COOKING WITH CHEF RAMSAY,
IT WAS PRESSURE.
IT WAS A LOT OF PRESSURE
I WAS ON.
THIS IS JUST A REALLY NICE,
SIMPLE PORCINE RISOTTO.
SIMPLE PORCINE RISOTTO.
MUSHROOMS IN.
THEY'RE SAUTéED ALREADY.
FINISHED WITH PARMESAN CHEESE
AND A LITTLE NOB OF BUTTER.
MAKE SURE YOU'RE HAPPY WITH IT.
MUSHROOM RISOTTO.
FIRST CHANGE, YEAH?
RISOTTO, YEAH?
SECOND CHANGE.
WE'LL BE TAKING THE PLATES
OUT TONIGHT BY HAND.
FASTER, AND NOT RUNNING
UP AND DOWN
WITH THIS ING THING
ALL THE WAY UP.
HEY,
WE'RE GONNA CARRY
THE PLATES, YEAH,
WE'RE GONNA CARRY
THE PLATES, YEAH,
BY HAND.
WHEN CHEF RAMSAY TOOK
THE CARTS OFF THE FLOOR,
IT WAS GREAT.
I HATED 'EM FROM DAY ONE,
SO TO ME, IT WAS, LIKE, YES!
I DO HAVE A USAGE
FOR THE TROLLEYS.
'CAUSE TONIGHT WE'LL COME UP
WITH A GOAT'S CHEESE SALAD
SPECIAL,
WHERE YOU'LL BE DRESSING
THE SALAD.
AND WE'LL BE DOING, LIKE,
GOAT'S CHEESE FRITTERS.
I ABSOLUTELY LOVE THE IDEA
OF HAVING THE SALAD
MADE AT THE TABLE SIDE.
SORT OF A LITTLE BIT
OF ENTERTAINMENT
AND SHOWMANSHIP.
YOU ADD MIXED GREENS IN.
TOUCH OF SALT,
TOUCH OF PEPPER.
TOUCH OF SALT,
TOUCH OF PEPPER.
HONEY MUSTARD VINAIGRETTE,
YEAH?
OUR GOAT'S CHEESE FRITTERS.
ONE, TWO.
THEN WE GET IT BACK.
SALAD, ON.
MADAME... AND MADAME.
SO, LIGHT, VIBRANT,
EXCITING.
AND, MORE IMPORTANTLY,
WE'RE CHANGING TODAY.
WE'RE CHANGING.
WE'RE CHANGING.
WE'RE CHANGING BIG TIME,
YEAH?
AS GORDON STARTS
TO TURN AROUND CAFE 36,
HE KNOWS THAT WHAT REALLY NEEDS
TO CHANGE IS TERRY.
HE KNOWS THAT WHAT REALLY NEEDS
TO CHANGE IS TERRY.
I'M GOING TO IDENTIFY
YOUR WEAKNESSES
AND IMPROVE YOUR STRENGTHS.
RIGHT.
AND, YOU KNOW,
PINTO IS A BIG WEAKNESS.
AND DON'T EVER BE INTIMIDATED
BY CONTROLLING CHEFS.
AND YOU GOTTA BE STRONG.
RIGHT.
YOU MUST BE STRONG.
ABSOLUTELY.
AND I CAN SEE THAT NOW.
AND I THINK A LOT OF IT WAS
I'M MORE INVOLVED IN,
YOU KNOW, THE MUNDANE,
DAILY OPERATION.
THE THINGS THAT I SHOULDN'T
BE DOING,
AND NOT WATCHING THE THINGS
THAT I SHOULD.
AND I CAN SEE THAT NOW.
WHAT'S AT STAKE IS MY DREAM.
AND I'M NOT GONNA LET
ANYBODY TAKE IT AWAY FROM ME.
AND I'M NOT GONNA LET
ANYBODY TAKE IT AWAY FROM ME.
AND YOU HAVE GOT TO START
BEING FIRM.
BECAUSE IF YOU'RE NOT FIRM,
THEY'RE NEVER, EVER,
EVER GONNA RESPECT YOU.
NEXT...
I ALMOST FIRED HIM
ON THE SPOT.
ORDER WRONG, PINTO.
TEMPERS FLAIR IN THE KITCHEN...
WE JUST GOT TO TALK
TO EACH OTHER, GUYS.
THEN ERUPT IN THE DINING ROOM...
CANCEL MY ENTREE.
CANCEL YOUR ENTREE?
RIGHT, I'M LEAVING.
PINTO,
EXECUTIVE CHEF,
CERTIFIED.
THREATENING THE GRAND REOPENING
OF CAFE 36.
THREATENING THE GRAND REOPENING
OF CAFE 36.
WHAT DID WE DO?
HOW CAN THIS HAPPEN TO US?
HI, GOOD EVENING.
WELCOME THIS EVENING.
FOUR?
WE HAVE YOU RIGHT OVER HERE.
LOTS OF PEOPLE COMING.
ALL RIGHT,
LET'S ROCK AND ROLL.
HI, HOW ARE YOU?
HELLO, HOW ARE YOU TONIGHT?
GOOD.
THE FEELING GOING INTO SERVICE.
HERE YOU ARE.
GETTING ALL CHARGED UP
AND READY TO GO.
LET'S ALL PULL TOGETHER
AND LET'S GET THIS ROLLING.
THE CHEF HAS PREPARED
A PORCINE MUSHROOM RISOTTO
TODAY.
MY SPECIAL SALAD
IS A GOAT CHEESE FRITTER SALAD.
MY SPECIAL SALAD
IS A GOAT CHEESE FRITTER SALAD.
OKAY.
I'M GONNA HAVE
THE FILET, PLEASE.
HOW WOULD YOU LIKE
YOUR FILET?
UH, MEDIUM.
OKAY, TAKE CONTROL NOW,
YEAH?
YOU LISTEN AND SAY
YES OR NO, YEAH?
YES, YES.
LET'S GO.
I GOT FILET
YOU HAVE MEDIUM ON.
NEW YORK STRIP MEDIUM, YEAH?
WHAT'S NEXT, PLEASE?
CALL, BARNEY.
I GOT CRAB CAKES,
A SMOKED SALMON APPETIZER,
AND AN ONION SOUP, PLEASE.
RIGHT NOW,
I'M PRETTY STRESSED OUT
ABOUT TONIGHT.
I DON'T WANT ANYTHING
TO GO LIKE LAST NIGHT.
WE'RE TRYING TO MAKE THIS THING
A SMOOTHER OPERATION TONIGHT.
TWO RISOTTO, A TROUT,
AND A SCALLOP.
OKAY, GOOD.
LET'S GO.
OKAY, GOOD.
LET'S GO.
TWO RISOTTO, YES?
FIRST ONE I'VE EVER DONE.
LOOKS GOOD!
THE GOAT CHEESE IS EXCELLENT.
BUT WHILE THE SPECIAL SALADS
ARE A HUGE HIT..
THEY HAVEN'T HAD
THEIR APPETIZER YET
ON THIS TABLE.
IT'S GONNA BE A FEW MINUTES.
CAFE 36'S CHARACTERISTICALLY
SLOW SERVICE
CONTINUES TO LEAVE CUSTOMERS
WAITING.
PROBABLY GOOD
WITH THAT ONE NOW, YEAH?
TWO SALMON, ONE SHANK,
ONE 36 BILL, YES?
WORKING, CHEF.
WORKING, CHEF.
WORKING, YEAH.
HOW LONG?
PINTO, CHANGE THE GEAR.
YOU KNOW WHAT I'M--
CHANGE THE GEAR.
YEP.
UNFORTUNATELY,
YOU'RE STILL IN NEUTRAL.
I'M SORRY.
I DON'T KNOW WHY.
I SWEAR IT SHOULD BE
THE NEXT TICKET UP.
I'M TIRED OF WORKING SOME PLACE
WHERE I CAN'T GET
THE FOOD OUT.
I CAN'T SERVICE MY CUSTOMERS.
FIVE HAS BEEN WAITING NO LESS
THAN AN HOUR AND 15
TO AN HOUR--
IT'S GONNA BE, LIKE,
UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT,
LIKE, 30 MINUTES AGO.
I SWEAR TO GOD.
I SWEAR TO GOD.
I JUST THINK PINTO'S
MAKING THIS CRAP UP
AS HE GOES ALONG.
IT'S ALL A LIE.
UNBELIEVABLE.
MY GOD.
IT'S VEGGIES FOR ONE--
FOR TWO THERE, PINTO.
YES.
SAY IT OVER
AND OVER AGAIN.
FIRST TIME, YOU SAID ONE,
THEN TWO, THEN ONE.
NO, I DIDN'T.
YOU SAID YOU GOT ONE THERE.
THERE'S TWO VEGGIES.
I SAID IT
THREE ING TIMES.
I GOT TO DO.
I-I KNOW.
PINTO, SPEED UP OVER HERE.
YES, CHEF.
WORK AS A TEAM, PLEASE.
LAST NIGHT, YOU WORKED
AS INDIVIDUALS.
TONIGHT, WE'RE GONNA WORK
AS A TEAM, YEAH?
YES, CHEF.
LET'S GO.
I'M NOT HAVING FOOD
HANGING AROUND TONIGHT.
I'M NOT HAVING FOOD
HANGING AROUND TONIGHT.
THERE'S NO CHANCE.
THEY WERE SEATED BEFORE US.
IT'S BEEN--
IT'S BEEN A WHILE THOUGH.
HOW LONG, BABY.
IT'S GONNA TAKE
A FEW MINUTES, BRO.
I CAN'T FIRE
ALL THESE PANS.
I JUST CAN'T DO IT.
WE'RE HALFWAY THROUGH SERVICE
AND THE GOOD NEWS
IS WE'VE SOLD 42 SALADS,
WHICH IS GREAT.
SADLY, THE BAD NEWS
IS THAT BARNEY AND PINTO,
THEY DON'T LIKE EACH OTHER.
AND THAT'S AFFECTING
THE SERVICE.
THINGS ARE SLOWING DOWN
AND CUSTOMERS ARE NOW STARTING
TO COMPLAIN.
DAMN!
WE SHOULD HAVE
ANOTHER NEW YORK MEDIUM.
WE SHOULD HAVE
ANOTHER NEW YORK MEDIUM.
RIGHT?
NO?
YOU GUYS AREN'T EVEN
WORKING TOGETHER.
C'MON, BARNEY,
YOU GOTTA KEEP IT DRIVING.
DON'T LET IT SINK.
LET'S GO.
I DON'T KNOW WHERE
WE ARE.
I DON'T KNOW WHAT
YOU GUYS ARE FIRING.
YOU HAVEN'T CALLED ANYTHING OUT.
HUH?
I MEAN, I DON'T KNOW
WHAT'S GOING ON.
PINTO DOESN'T LISTEN
TO ME.
I DON'T--THERE'S GOT TO BE
A BETTER SYSTEM
THAN WHAT WE'RE DOING,
BECAUSE IT'S NOT WORKING.
IT'S BEEN A LONG WAIT.
THIS ISN'T EVEN HOT.
NOT EVEN THE CENTER'S HOT.
I'LL GO AHEAD
AND TAKE THESE.
I'LL GO AHEAD
AND TAKE THESE.
THIS IS THE ENTREE SIZE
PORTION, CORRECT?
THAT'S NOT AN ENTREE.
THAT'S APPETIZER.
PINTO REALLY CAN'T COOK
ON THE LINE.
AND PINTO REALLY CAN'T RUN
A KITCHEN.
ON THE TICKET,
IT'S GOT "RISOTTO DINNER."
UNBELIEVABLE.
BARNEY, TALK TO YOUR COOK,
YEAH?
WE NEED TO MAKE IT
A LARGER PORTION.
TOO THICK.
POOR SOME MORE STOCK IN THERE.
OKAY, I'LL THIN IT DOWN.
OH, MY GOD.
WE'RE PULLING OUT NOW.
WE'RE GOING DOWN, BOYS.
JUST TWO SECONDS, YOU.
YOU AS WELL, YEAH?
JUST COME HERE FOR TWO SECONDS.
I'M NOT DOING THAT
IN FRONT OF THE CUSTOMERS.
I'M NOT DOING THAT
IN FRONT OF THE CUSTOMERS.
NONE OF YOU ARE TALKING.
YOU HAVE GOT TO TALK TOGETHER.
HE NEEDS YOU, YEAH?
YOU NEED HIM.
SO, WE GO BACK IN THERE,
AND WE WORK AT IT.
IF HE'S SAUTEEING,
YOU'VE GOT TO EXPEDITE.
HE'S TRYING TO EXPEDITE,
PLATE, AND COOK.
HE CAN'T GET IN FRONT
OF THE TICKETS.
OKAY?
NOW, COME ON!
I AGREE ENTIRELY
WITH WHAT CHEF RAMSAY
HAD TO SAY
ABOUT OUR PERFORMANCE
THIS EVENING.
WE WEREN'T WORKING TOGETHER
AS A TEAM,
AND IT HURT US.
IT SHOULD BE UP
IN JUST A MOMENT.
IT SHOULD BE UP
IN JUST A MOMENT.
ALL RIGHT, THANK YOU.
ALL I'M DOING IS LYING
TO PEOPLE RIGHT NOW.
THAT'S IT.
YOU KNOW, I'M SATAN.
WITH SOME OF HIS CUSTOMERS
STILL WAITING FOR THEIR FOOD,
AND OTHERS GIVING UP
ALTOGETHER,
BRIAN REACHES HIS BREAKING
POINT.
NOW, I GOTTA SAY TWO THINGS
THAT ARE REALLY HARD.
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING NOW.
YOU WORK FOR ME.
I DON'T WORK FOR YOU.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
I'M SORRY.
I DON'T KNOW WHY.
I SWEAR IT SHOULD BE
THE NEXT TICKET UP.
TONIGHT, THE WAITERS
OF CAFE 36
TOOK A LOT OF HEAT
FOR THE PROBLEMS IN THE KITCHEN.
AND BRIAN IS TRULY FRUSTRATED.
NOW, I GOTTA SAY TWO THINGS
THAT ARE REALLY HARD.
YOU'RE HIDING
AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING
NOW.
YOU WORK FOR ME.
I DON'T WORK FOR YOU.
BRIAN MADE SOME VERY HARSH
COMMENTS
BRIAN MADE SOME VERY HARSH
COMMENTS
THAT WERE EXTREMELY
OUT OF PLACE.
AND IT MADE ME VERY UPSET
TO THE POINT
THAT I ALMOST FIRED HIM
ON THE SPOT.
BUT THIS HAS GONE ON
WAY TOO FAR.
HE'S NOT--
IF YOU DON'T LIKE
WORKING HERE,
THEN KEEP YOUR OPINIONS
TO YOURSELF.
I WANT TERRY TO START TELLING
EVERYBODY WHAT TO DO,
INSTEAD OF LETTING THE INMATES
RUN THE ASYLUM.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
AFTER EXPERIENCING YET ANOTHER
DISAPPOINTING DINNER SERVICE,
GORDON IS CURIOUS TO HEAR
WHAT THE HEAD CHEF HAS TO SAY.
GORDON IS CURIOUS TO HEAR
WHAT THE HEAD CHEF HAS TO SAY.
OKAY, UM...
PINTO, WHAT DO YOU THINK
ABOUT TONIGHT'S SERVICE?
IT WAS--IT WAS EXCELLENT.
IT REALLY WAS.
EVERYBODY GOT INVOLVED.
WHAT KITCHEN WERE YOU IN?
PARDON ME?
UH, BARNEY,
TRUTHFULLY, IS THAT THE WAY
YOU SAW SERVICE TONIGHT?
NO, I THOUGHT IT WAS BAD.
IT WAS REALLY ROUGH.
ONCE AGAIN,
COMPLETE DIFFERENT OPINIONS.
YOU'RE RIGHT, THOUGH.
SERVICE WAS TERRIBLE.
NOTHING WAS COMING TOGETHER.
THERE'S NO COMMUNICATION,
NO COORDINATION.
NO TEAMWORK.
CUSTOMERS WAITED TONIGHT.
CUSTOMERS WAITED TONIGHT.
THEY WAITED BIG TIME.
WHAT DID WE DO?
WHAT'S GOING ON?
HOW CAN THIS HAPPEN TO US?
WHAT DID WE DO?
LET ME JUST GIVE YOU
THREE MAJOR ISSUES
THAT'S WRONG
WITH THIS RESTAURANT.
THE FIRST ISSUE
IS THE SERVICE
IS WAY TOO SLOW.
THE SECOND PROBLEM,
THE FOOD IS TOO INCONSISTENT.
INCONSISTENCY
IS A KILLER.
THE THIRD REASON,
AND ONE OF THE MOST
IMPORTANT REASONS
WHY THIS RESTAURANT
IS NOT BUSY.
IT'S NOT CONTEMPORARY.
A 1970s RESTAURANT TRYING
TO COMPETE
A 1970s RESTAURANT TRYING
TO COMPETE
IN THE 2008 MARKET.
WE'RE BEHIND THE TIMES.
WE ARE BEHIND THE TIMES.
OKAY, I'M GOING NOW.
I'M WORKING ALL NIGHT.
BY THE TIME I SEE YOU
TOMORROW MORNING,
WE SHOULD HAVE
A WELL-PUT-TOGETHER PLAN.
GOOD NIGHT.
THAT NIGHT, GORDON AND HIS TEAM
WENT TO WORK,
DOING AWAY
WITH THE RESTAURANT'S
OLD-FASHIONED
AND OUTDATED LOOK,
CREATING A MORE CONTEMPORARY
RESTAURANT.
RIGHT, GOOD MORNING.
HOW ARE WE FEELING.
OH, I'M THRILLED.
BIG DAY TODAY,
YES?
BIG DAY TODAY,
YES?
TODAY'S RELAUNCH DAY.
WE'RE GONNA TURN IT AROUND,
YEAH,
AND PUT IT BACK
ON THE MAP.
IN WE GO.
COME THROUGH, COME THROUGH,
COME THROUGH.
HOW COOL IS THIS?
IT'S MODERN.
BEAUTIFUL!
WE'VE GOT A BLACK AND WHITE
COLOR THEME.
YES, AND WHO KNEW I LOVED
BLACK AND WHITE SO MUCH?
IT'S BEEN BROUGHT UP
INTO THE 21ST CENTURY--
BEAUTIFUL.
IT'S A NEW RESTAURANT.
WHEN I WALKED IN THE DOOR,
I JUST INSTANTLY FELT ALIVE.
WE'VE GOT RID OF THE OLD
FUDDY DUDDY STUFF.
AND NOW IT'S A REALLY NICE,
SHARP,
AND NOW IT'S A REALLY NICE,
SHARP,
CUTTING-EDGE FEEL.
I ABSOLUTELY AM GETTING
CHOKED UP.
IT'S JUST...
WHAT A DREAM.
HEY, LOOK AT THE PLATES.
NO MORE MISMATCHED CHINA.
ALL THE SAME.
IT'S WONDERFUL.
BEAUTIFUL.
NOW THAT WE HAVE MATCHING
PLATES,
IT LOOKED LIKE WE KNOW
WHAT WE'RE DOING BACK HERE.
THE BOOTHS HAVE BEEN
UPHOLSTERED.
I LOVE THE BLACK.
WE'VE GOT NEW CHANDELIERS.
I'M JUST SO THANKFUL.
I'M JUST SO THANKFUL.
IT'S UNBELIEVABLE.
A RESTAURANT CAN'T
JUST SURVIVE
ON A NEW DECOR.
YES, IT NEEDS A NEW MENU, YEAH,
TO GO WITH IT.
SO WE'VE GONE MODERN.
YES.
FRESH APPROACH.
AND MORE IMPORTANTLY,
WE'VE CONDENSED THE MENU.
I THINK THE KITCHEN
SHOULD RESPOND
FAVORABLY TO THE NEW MENU.
UNLESS THEY SCREW IT UP
WITH THEIR USUAL ,
IT SHOULD WORK OUT.
IT'S SEASONAL, AS WELL.
WE HAVE EVERYTHING IN SEASON.
I THINK THAT THE NEW MENU
IS GONNA MAKE
THE KITCHEN FASTER.
AND BEFORE DINNER,
WE'LL MAKE SURE WE TASTE
ONE OF EVERYTHING.
ONE OF EVERYTHING.
YES?
SO YOU KNOW
WHAT YOU'RE SELLING.
TONIGHT,
HEAD CHEF PINTO
IS COOKING
FROM THE NEWLY-DESIGNED
MENU
AND HAS ONE MORE CHANCE
TO PROVE HIMSELF
TO CHEF RAMSAY.
FIRST OF ALL,
JUST LOOK AT THE DIFFERENCE.
APPEARANCE, PLATES,
PORTION SIZE.
START FROM THE TOP.
ONION SOUP GRATINEE, YEAH?
PERFECT FOR THE WINTER.
CRAB CAKES.
GRILLED CHICKEN SANDWICH.
GRILLED ALBACORE TUNA.
MEDITERRANEAN RAGU.
FILET MIGNON TARTARE.
YOU LIKE STEAK TARTARE?
OH, YES.
LOVE IT.
OH, YES.
LOVE IT.
AND THEN ONE OF MY FAVORITES,
THE DUCK CONFIT.
HAVE A LITTLE TASTE.
GET FAMILIAR WITH THE TASTE
AND TEXTURES.
I LOVE THAT TARTARE.
WONDERFUL.
IT'S A WHOLE NEW BEGINNING,
AND CHEF RAMSAY DID THAT
FOR US.
LET'S TAKE ADVANTAGE
OF TONIGHT.
AND LET'S SHOW LAGRANGE,
YEAH, WHAT WE'RE MADE OF.
WITH THE NEW MENU
AND DECOR,
CAROL AND TERRY FACE ONE
OF THE MOST IMPORTANT NIGHTS
EVER
AT CAFE 36.
WELL, WELCOME TO THE CAFE 36.
WE'RE GLAD TO HAVE YOU HERE
AT OUR GRAND RE-OPENING.
THE PERSONALITY HAS CHANGED.
THE PERSONALITY HAS CHANGED.
IT'S MORE CAROL AND TERRY'S.
WHEN THE ORDERS COME IN,
CAN WE CALL OUT THE ORDERS
SO WE'VE COME SOME FORM
OF VIBRANCE IN HERE
A LITTLE BIT, YES?
YEAH?
WHAT DO YOU THINK
OF THE NEW MENU?
I THINK IT'S SHARP.
YEAH, LOOKS GREAT.
GOOD.
YEAH, IT'S NIGHT AND DAY.
TONIGHT, WE HAVE TO BE FASTER
AND KEEP THE STANDARDS UP,
YES?
RIGHT, CHEF.
BIG, BIG, BIG NIGHT TONIGHT.
AND PERSONALLY, I'VE NEVER,
EVER WANTED
A DINNER SERVICE TO WORK
AS WELL AS TONIGHT
BECAUSE OF TERRY AND CAROL.
BECAUSE THEY SO DESERVE IT.
AND THEY'RE REALLY ENDEARING.
BUT I HONESTLY HOPE
THAT PINTO DOESN'T SCREW
THIS ONE UP.
PLEASE, NOT TONIGHT.
PLEASE, NOT TONIGHT.
ORDER IN!
ORDER ON, PINTO.
ALL RIGHT, WE'RE COMING UP--
PINTO, ORDER ON.
MARIO, ONE CRAB CAKES.
AS THE ORDERS MAKE THEIR WAY
TO THE DINING ROOM...
BRIAN,
YOUR FOOD'S HERE.
THE DINNER SERVICE GETS OFF
TO A GOOD START.
LOOKS GOOD.
I SEE YOU JUST GOT
YOUR ENTREES.
HOW IS EVERYTHING SO FAR?
DELICIOUS.
GOOD.
MM.
DELICIOUS.
FRESH FOOD, SIMPLE MENU.
ALL RIGHT, AM I EVER GONNA GET
A CRAB CAKE WITH THIS?
ALL RIGHT, AM I EVER GONNA GET
A CRAB CAKE WITH THIS?
RIGHT, TALK TO ME.
NEXT TABLE COMING, PLEASE.
MARIO, I GOT FOUR.
FOUR CRAB CAKES.
BUT BARELY AN HOUR
INTO SERVICE,
AND THE KITCHEN'S BAD HABITS
ARE BACK.
TABLE NUMBER, PLEASE.
13, PLEASE.
13, HOW LONG?
UH, SIX MINUTES.
OH, MY GOD.
THAT'S STILL NOT READY?
I GOT EVERY BURNER FULL, MAN.
AS SOON AS ONE EMPTIES,
I PUT SOMETHING ELSE ON IT,
OKAY?
PINTO, WE HAVE TO GO
A LITTLE BIT NOW, YEAH?
WHEN YOU'RE LOOKING
AT ALL THESE TICKETS,
SOMETIMES THINGS CAN BE
A LITTLE SLOW.
PINTO, IF WE GO QUIET,
NOTHING'S HAPPENING.
WE NEED SOME FORM
OF VOICE IN HERE.
WE NEED SOME FORM
OF VOICE IN HERE.
PINTO WAS RUNNING THE TICKETS.
WELL, PINTO GOT BEHIND.
BUT HE'S THE CHEF,
AND HE SHOULD BE IN CONTROL
OF THE SITUATION.
COME ON, GUYS.
YOU GOTTA TALK
TO EACH OTHER.
YES, CHEF.
YOU GOTTA TALK TO EACH OTHER,
GUYS.
PINTO.
PINTO.
PINTO.
EXECUTIVE CHEF.
CERTIFIED.
ONCE AGAIN,
PINTO'S INEFFICIENCY
IN THE KITCHEN
IS UPSETTING BOTH CUSTOMERS...
WE WANNA EAT!
AND STAFF.
I'M JUST PISSED OFF.
I JUST CAN'T TAKE THIS,
MAN.
I HOPE TERRY STRAIGHTENS
THIS OUT.
THE REAL PROBLEM RIGHT NOW
IS THEY CAN'T SEEM TO FINISH
ANY FOOD BACK THERE.
IT'S JUST LIKE REALLY BAD SEX.
IT KEEPS GOING ON AND ON.
AND AT SOME POINT,
YOU JUST WISH IT WOULD BE OVER.
CANCEL YOUR ENTREE?
RIGHT, I'M LEAVING.
IT'S BEEN MORE THAN FAIR.
IT'S BEEN 6:30.
3 1/2 HOURS.
IT'S BEEN 3 1/2 HOURS.
IT'S BEEN 3 1/2 HOURS.
YEAH, IT'S A LITTLE--
I GOT A PORK CHOP.
IT'S A LITTLE HECTIC TONIGHT.
PINTO'S--HE'S GOTTA GO.
JUST STANDING THERE,
DOING NOTHING.
I KNOW.
I AGREE.
NOBODY'S COMMUNICATING.
NO ONE'S EVEN STEPPING UP
TO THE MARK.
AND WATCH WHAT BARNEY'S
DOING.
BARNEY'S NOW TRYING
TO READ THE TICKETS,
COOK, SAUTEE, AND EXPEDITE.
IT'S NOT A TEAM EFFORT.
AND PINTO IS JUST TRYING
TO DRESS A SALAD.
NOT GOOD ENOUGH.
THAT'S NOT A TEAM EFFORT.
I CAN SEE IT FROM--
NOTHING'S BEING DIRECTED.
IT'S NOT.
THERE'S NO COMMUNICATION.
UNBELIEVABLE.
GORDON RAMSAY REALLY DID
GIVE ME
A SWIFT KICK IN THE BUTT
TO SAY, YOU KNOW,
"WAKE UP.
TO SAY, YOU KNOW,
"WAKE UP.
"IF YOU'RE GONNA HAVE
YOUR BUSINESS BE A SUCCESS,
YOU HAVE TO TAKE CHARGE."
WHAT ARE WE WAITING ON?
WHERE ARE WE AT?
I NEED THOSE TWO CRAB CAKES
RIGHT NOW.
COMING UP.
ALL RIGHT, COME ON, GUYS.
I NEED TO GET THIS FOOD OUT.
I GOT TABLES I GOTTA TURN.
WE CAN'T FALL BEHIND.
THANK YOU, EDDIE.
GO.
ALL RIGHT, TALK TO ME.
WHAT'S NEXT?
WITH TERRY FINALLY STAYING
ON TOP OF HIS CHEF...
TWO STEAK TARTARE.
APPLE SALAD.
CRAB CAKE.
THE KITCHEN GETS BACK ON TRACK.
CHEERS.
CHEERS.
WE GOT OUR FOOD.
THANK YOU.
TWO SALMON.
TWO SALMON.
I GOT TWO SALMON
IN THE OVEN.
OKAY, BEAUTIFUL.
KEEP IT COMING, GUYS.
I GOTTA GET THIS DINING ROOM
TURNED OVER.
WE GOT A LOT OF PEOPLE WAITING.
I THINK TERRY'S EYES
HAVE BEEN OPENED UP.
TWO RISOTTOS.
TWO RISOTTO PLATE RIGHT THERE.
YOU SHOULD GIVE EVERYBODY
THE BENEFIT OF THE DOUBT.
BUT YOU SHOULD ALSO DEMAND
PERFORMANCE OUT OF THEM.
THAT'S ALL I WANT.
IT'S JUST COMMUNICATION.
FOR THE FIRST TIME
SINCE GORDON'S ARRIVAL,
THE BACK OF THE HOUSE...
LET'S SEE IF WE CAN FINISH
THESE LAST TWO TABLES STRONG,
SHALL WE, YEAH?
YIPPEE.
LET'S GO.
IS IN SYNC WITH THE FRONT.
I'M FOLLOWING.
HEAR, HEAR TO TERRY.
HEAR, HEAR TO TERRY.
TERRY AND CAROL.
SALUD.
AND IT WAS TERRY
WHO MADE IT HAPPEN.
YOU HAVE A BEAUTIFUL RESTAURANT.
THANK YOU.
IT IS.
IT'S SO MUCH MORE BEAUTIFUL.
AND AMAZING, AMAZING,
AMAZING POTENTIAL.
IT'S VERY RARE
YOU COME ACROSS A COUPLE
TODAY IN THIS INDUSTRY,
ON THE BACK OF THE COMMITMENT
IT TAKES.
THE SACRIFICE,
THE PERSONAL LIFE.
YOU'RE SO UNSELFISH,
IT'S UNTRUE.
AND YOU'RE SO PERFECT
FOR EACH OTHER.
AND YOU'RE SO PERFECT
FOR EACH OTHER.
IT'S EXTRAORDINARY.
AND THAT'S QUITE RARE.
AND I REALLY MEAN THAT.
I CANNOT TELL YOU WHAT
TO DO
WITH PINTO,
BUT YOU KNOW MY FEELINGS.
ABSOLUTELY DO.
BUT WHEN YOU MAKE
A DECISION,
I HOPE TO HELL
THAT YOU DON'T MAKE IT
TOO LATE.
YOU TALKED ABOUT CHANGE,
YOU KNOW?
AND THAT WE HAVE TO DO THAT.
AND I CAN'T, YOU KNOW,
HOLD BACK ANY LONGER.
THERE'S NO MORE OLDIES
ON THE RADIO.
NO MORE--
THE BIGGEST THING
I'VE LEARNED
THE BIGGEST THING
I'VE LEARNED
IS I HAVE TO DEFINITELY BE
MORE AGGRESSIVE
IN RUNNING MY BUSINESS.
I HAVE TO TAKE FULL CHARGE.
AND I HAVE TO CHANGE.
AND I'VE ALREADY CHANGED.
YOU'VE DONE SO MUCH
FOR US.
YES.
AND THIS
JUST AN INCREDIBLE FEELING
THAT YOU'VE DONE THAT
FOR US.
TO GET RID OF THE OLD.
YOU SAID WE HAD
TO GET RID OF THE OLD.
AND BACK FROM THE '30s.
YES.
30 YEARS AGO.
YEAH, SO WE GOT YOU THIS.
OH, YOU GUYS.
SO, THIS IS FROM OUR OWN
PERSONAL WINE COLLECTION.
OH, THAT'S CRAZY.
OH, MY GOD.
I CAN'T TAKE THAT.
OH, MY GOD.
I CAN'T TAKE THAT.
COME ON, THAT'S A BOTTLE
OF CHATEAU D'YQUEM 1976.
IT'S 30 YEARS AGO.
WE'RE PAST THAT.
YOU SAID OUT WITH 30 YEARS AGO,
SO WE'RE PASSING IT.
OH, GOD.
CAN I KEEP IT HERE
FOR WHEN I COME BACK?
ABSOLUTELY.
AND...
WHEN I COME BACK,
WE CAN HAVE A GLASS TOGETHER.
WE WOULD LOVE THAT.
WOULD YOU?
YES.
ABSOLUTELY.
MY GOD, YOU TWO.
YOU TWO, HONESTLY.
HONESTLY, YOU'RE LIKE THE MOST
PERFECT WOMAN TO HAVE.
UNBELIEVABLE.
RIGHT.
THANK YOU SO MUCH.
OH, DEAR.
GOOD LUCK, SIR.
OH, DEAR.
GOOD LUCK, SIR.
THANK YOU.
YES, YOU--
YOU KNOW THAT?
YOU STAND STRONG.
AND YOU LISTEN TO THIS LADY,
YES?
SHE'S THE LOVE OF MY LIFE.
GOOD TO SEE YOU.
THANK YOU SO MUCH.
THERE'S ABSOLUTELY, UH,
A LIGHT AT THE END
OF THE TUNNEL.
AND, IN FACT, IT'S BIGGER
THAN JUST A LIGHT.
I THINK THERE'S A WHOLE
SUNSHINE COMING OUT.
BEST WISHES, YES?
THANK YOU.
OKAY.
WE GOT WORK TO DO, RIGHT?
YEAH, WE DO.
NO, THEYDO.
THAT'S TOUGH.
REALLY TOUGH.
WHAT CAN YOU SAY
ABOUT A COUPLE
THAT'S SACRIFICED SO MUCH
TO GET WHAT THEY HAVE TODAY?
AND WHAT CAN YOU SAY
ABOUT A COUPLE
THAT ARE SO DEVOTED
TO EACH OTHER?
INCREDIBLE.
I KNOW WHAT YOUCANSAY.
DAMN, I HOPE THEY SUCCEED
'CAUSE THEY DESERVE TO...
SO MUCH.
THERE IS ONE LAST FOOTNOTE
TO THIS STORY.
THERE IS ONE LAST FOOTNOTE
TO THIS STORY.
RELAUNCH NIGHT
WAS THE LAST NIGHT
PINTO WORKED AT CAFE 36.
HE LEFT THE VERY NEXT DAY...
AND BARNEY WAS PROMOTED
TO HEAD CHEF.