Kitchen Nightmares (2007–2014): Season 2, Episode 9 - Sabatiello's - full transcript
It's Gordon vs. Sammy. Sabatiello's is a struggling business run by Sammy -- a stubborn, combative and abusive owner with a skull that won't let the truth in.
Are you wondering how healthy the food you are eating is? Check it - foodval.com
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TONIGHT ON KITCHEN NIGHTMARES...
I MAKE THE BEST ITALIAN FOOD
IN THE WORLD--I'M AWESOME.
CHEF RAMSAY HEADS
TO STAMFORD, CONNECTICUT...
SAME.
DIFFERENT TOWN.
TO TAKE ON SAMMY.
I-I CAN'T BELIEVE YOU'RE
TELLING ME MY FOOD SUCKS.
I HONESTLY THINK YOU'RE OUT
OF YOUR MIND.
AN OUT OF CONTROL OWNER
WHO'S DESTROYING
HIS RESTAURANT.
JOSE. I DON'T REALLY
GIVE A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
THERE'S ONLY ONE CHIEF
AND THAT'S ME.
SAMMY IS IN DENIAL
ABOUT HIS FOOD.
THE FOOD IS BAD.
YEAH.
IT'S NOT BAD THOUGH.
IT'S NOT BAD.
IT'S DISGUSTING.
I SHOULD'VE
PUNCHED HIM IN THE FACE
PUNCHED HIM IN THE FACE
FOR TALKIN' TO ME LIKE THAT.
AND EVEN THE CUSTOMERS
CAN'T ESCAPE HIS WRATH.
I DON'T WANT YOU TO STICK IT
BACK IN A MICROWAVE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK
FOR A MICROWAVE COMPANY?
I JUST WANTED TO PICK HER UP
AND THROW HER OUT.
THAT IS RUDE.
WITH ONLY ONE WEEK
TO TURN IT AROUND,
CAN GORDON BREAK THROUGH
TO SAMMY?
TAKE YOUR HEAD OUT YOUR
AND GET REAL WITH ME.
COME ON!
NOBODY TALKS TO ME
LIKE THAT.
OR IS THIS OWNER
BEYOND REPAIR?
I DON'T NEED THIS
TELLING ME
ABOUT HOW I RUN MY BUSINESS.
TONIGHT, IT'S THE BATTLE
OF GORDON VERSUS SAMMY.
TONIGHT, IT'S THE BATTLE
OF GORDON VERSUS SAMMY.
YOU LOOK PISSED
LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
STAMFORD, CONNECTICUT
IS A CITY THAT HAS A VAST
VARIETY OF RESTAURANTS.
IS A CITY THAT HAS A VAST
VARIETY OF RESTAURANTS.
SMACK IN THE CENTER OF TOWN
IS SABATIELLOS,
AN ITALIAN EATERY
OPENED THREE YEARS AGO
BY ITS OWNER
SAMMY SETTEMBRE.
KNOWN FOR HIS ONE SUCCESSFUL
PIZZERIA,
SAMMY HAS BEEN STRUGGLING
WITH THIS VENTURE
AND IS ONLY MONTHS
FROM CLOSING.
HOW WE DOIN', GUYS?
I WAS EIGHT YEARS OLD
WHEN I STARTED.
I WORKED AT MY BROTHER BENNY'S
RESTAURANT.
STARTING OUT MAKING PIZZA.
I ALWAYS HAD A DREAM
OF A REALLY NICE RESTAURANT.
HEY, HOW ARE YOU?
LONG TIME NO SEE, MAN.
HOW YOU DOING?
NICE TO SEE YOU.
I MAKE EVERYBODY FEEL
LIKE A SUPERSTAR
WHEN THEY COME TO SABATIELLOS
BECAUSE I'M A SUPERSTAR
AND THAT'S WHY MY NAME
IS ON THERE.
AND THAT'S WHY MY NAME
IS ON THERE.
IT'S ALL ABOUT ME.
HOW ARE YOU TONIGHT?
HOW ARE YOU?
GOOD. THANK YOU.
YOU'RE WELCOME.
I'VE BEEN WITH SAMMY
FOR TWO AND A HALF YEARS.
AND THE RESTAURANT
WAS REALLY BUSY ALL THE TIME.
AND IT SLOWLY DECLINED.
AND WE NEED
SOME CUSTOMERS.
I KNOW. I CAN'T BELIEVE THIS.
USUALLY, WE HAVE
A COUPLE TABLES.
WE HAVE AN AWESOME,
BEAUTIFUL PLACE.
I THINK THE DECOR
IS EXCELLENT.
I DON'T KNOW WHY
PEOPLE ARE NOT EATING HERE.
THE FOOD IS GOOD.
KILLS ME.
IF YOU THINK OF SOMETHIN' ELSE
TO COMPLAIN ABOUT,
PLEASE GET ME,
I'LL BE DOWNSTAIRS.
PLEASE GET ME,
I'LL BE DOWNSTAIRS.
THE NIGHTMARE AT SABATIELLOS,
IT'S SAMMY.
HE CAN BE REALLY NASTY.
TELL 'EM TO
GO TO WORK.
IF NOT, GO THE HOME.
YOU HEAR ME?
CALAMARI?
TO BE HONEST WITH YOU,
IT WAS EDIBLE.
THAT WAS ABOUT IT.
THANK GOD YOU DON'T HAVE
A MICROPHONE WITH YOU.
I DON'T WANT EVERYBODY
TO HEAR IT.
I THINK THAT IF SAMMY
DOESN'T CHANGE,
I DON'T THINK IT WOULD
MAKE IT ANOTHER YEAR.
MY.
OUT OF HERE.
THERE ARE EIGHT MEATBALLS
IN THERE.
WHY DO WE PUT
SO MANY MEATBALLS?
WHO IS HE?
A FRIEND OF YOURS?
MAN, YOU GUYS GO BOWLING
TOGETHER?
MY RESTAURANT'S A NIGHTMARE
MY RESTAURANT'S A NIGHTMARE
BECAUSE MY STAFF DOESN'T LISTEN
TO ME ALL THE TIME.
WHY YOU GOTTA BE A BIG SHOT
WITH MY MONEY, BRO?
BE A BIG SHOT ON YOUR DAY OFF.
THANKS, PAL.
I PRESENTLY HAVE OVER
A MILLION DOLLARS IN DEBT
TO THIS RESTAURANT.
I HAVE A HOUSE
ON THE LINE.
AND, UH, I CLEANED OUT
MY SAVINGS.
EVERYTHING RIDES
ON THIS PLACE.
25 OR 125?
125.
YOU SURE?
SAMMY IS VERY STRESSED OUT.
WHEN I LOOK AT HIM,
KNOWING HIM FOR SO MANY YEARS,
I CAN SEE A DIFFERENT PERSON.
HE'S JUST NOT AS HAPPY
AS HE USED TO BE.
HE'S JUST NOT AS HAPPY
AS HE USED TO BE.
I SHOULD'VE BEEN
A MAILMAN.
SWEAR TO GOD.
I WAITED MY WHOLE LIFE
TO STEP UP TO THIS PLATE,
WHICH IS THIS REALLY NICE
RESTAURANT, YOU KNOW.
AND IF I LOSE THIS RESTAURANT,
I'LL LOSE MY LIFE BECAUSE
MY RESTAURANT IS MY LIFE.
AS GORDON WALKS
THROUGH STAMFORD,
HE CATCHES UP
ON SABATIELLOS'
MOST RECENT FOOD REVIEWS.
RIGHT. FOOD REVIEWS.
"SABATIELLOS.
FOOD MEDIOCRE.
"DON'T GET ME WRONG.
"THE OWNER IS THE MOST
OBNOXIOUS HUMAN BEING
"I'VE EVER DEALT WITH.
"I'VE EVER DEALT WITH.
TWO STAR FOOD
AT FOUR STAR PRICES."
HERE WE ARE.
HOW ARE YOU?
GOOD. HOW ARE YOU?
WELL, INDEED, THANK YOU.
LET ME GET YOU A TABLE.
MAYBE GO UPSTAIRS
AND HAVE A BITE TO EAT.
YEAH, I'LL SHOW YOU.
UPSTAIRS? LET ME GET A MENU.
I WASN'T REALLY NERVOUS
WHEN CHEF RAMSAY
CAME TO THE RESTAURANT
BECAUSE I MAKE
THE BEST ITALIAN FOOD
IN THE WORLD--I'M AWESOME.
AND IT SPEAKS FOR ITSELF.
WELL, I CAN'T WAIT
TO LOOK AROUND.
MY GOD. LOOK AT THIS.
ISN'T IT INVITING?
NICE AND WARM?
IT IS NICE AND WARM.
SO IF THE DECOR'S
NICE AND WARM,
THE HOST IS NICE AND WARM,
IT MUST BE ALL ABOUT
THE FOOD, RIGHT?
MY FOOD IS GOOD.
MY FOOD IS VERY GOOD.
SO, UH, WHAT WOULD
YOU RECOMMEND FOR LUNCH?
SO, UH, WHAT WOULD
YOU RECOMMEND FOR LUNCH?
MY LASAGNA'S HOMEMADE.
ALL THIS IS FRESH, RIGHT?
YES. EVERYTHING IN THE HOUSE
IS FRESH.
IF IT'S NOT FRESH,
WE DON'T SELL IT.
THE SOUP OF THE DAY IS A...
IT'S A-A WEDDING SOUP.
CONSISTS OF VEGETABLES
AND LITTLE MINI MEATBALLS.
IT'S REALLY NICE.
ACTUALLY, I HAVE
THE BEST BALLS IN TOWN.
IT'S AWESOME.
PEOPLE LOVE IT.
OKAY.
WHEN CHEF RAMSAY SAT DOWN,
THE FIRST THING I THOUGHT,
MAN, THIS GUY'S
GONNA BE SURPRISED.
HE'S DEFINITELY GONNA DO
SOME KIND OF CARTWHEELS
AFTER HE EATS THIS FOOD.
HE'S GOT--HE'S GOT
A FEW ITEMS HE WANTS.
SO WE START OFF
WITH THE SOUP OF THE DAY.
I'M GONNA TRY THE LASAGNA
I'M GONNA TRY THE LASAGNA
'CAUSE HOMEMADE.
AND THEN FINALLY I'LL FINISH UP
WITH A NEW YORK STRIP.
HOW DO YOU WANT THAT COOKED?
MID RARE.
STEAK RARE.
STEAK RARE.
'SCUSE ME, PLEASE.
AND HOW LONG
YOU BEEN HERE, DAVID?
THREE YEARS.
THREE YEARS. WOW.
DID YOU PUT HIS ORDER IN?
DID YOU PUT HIS ORDER IN?
I'M TALKING TO HIM.
JUST WANT TO MAKE SURE
WE TAKE CARE OF HIM.
YEAH. THAT'S FINE.
OKAY, SO...
WHY DOES HE INTERRUPT YOU
LIKE THAT?
SOMETIMES IN THE MIDDLE,
I'M GIVING, LIKE, SPECIALS.
OH, I'M SORRY, I'M--I GOTTA,
UH, BRING DAVID.
I'M, LIKE, I'M TALKING
TO THE PEOPLE.
I'M, LIKE, I'M TALKING
TO THE PEOPLE.
THEY FEEL LIKE WHAT'S
THE MATTER WITH HIM?
THAT'S NOT NICE.
THAT'S NOT NICE AT ALL.
SAMMY, HE GOT NO MANNERS.
AND I THINK SOMEBODY
GOTTA TEACH HIM HOW HE GOTTA BE
WHEN HE'S WORKIN'.
GIVE ME FIRST THE LASAGNA.
AND THEN YOU'RE GONNA GIVE ME
THE, UH, SIRLOIN STEAK.
YOU HEAR WHAT HE SAID?
MAKE IT NICE, PLEASE.
YOU GOT THAT WEDDING SOUP,
RIGHT?
YES, YES, YES.
WOW. THAT WAS QUICK.
THANK YOU. LOVELY.
IT'S HIDEOUS.
LIKE A MISHMASH OF BITS
OF PUT TOGETHER
AND BROUGHT TO THE BOIL.
AND ANEMIC GRAY MEATBALLS
IN THERE.
HOW WAS YOUR SOUP?
YEAH.
THAT'S A WEDDING SOUP?
THAT'S TO GET 'EM
IN THE MOOD TO GET MARRIED.
. I'D RATHER
GET DIVORCED.
OH, MY GOD.
AND THAT'S MADE FRESH
EVERY DAY, IS IT?
NORMALLY, OUR SOUPS
LAST TWO DAYS.
TWO DAYS.
HOW CAN IT BE
SOUP OF THE DAY
WHEN IT'S SOUP
OF YESTERDAY?
AND IT'S SORT OF--
IT'S BLAND.
ANYWAY, HOPEFULLY...
ANYWAY, HOPEFULLY...
HOPEFULLY THE OTHER DISHES
WILL BE BETTER.
THANK YOU.
SOUP OF THE DAY.
HE SAID THE SOUP--
THE SOUP IS BLAND.
IT'S NOT GOOD.
THAT SOUP WAS TWO DAYS OLD.
BUT THAT DOESN'T MEAN
IT'S GARBAGE.
YOU KNOW WHAT I'M SAYIN'?
WHO IS HE? HEALTH
DEPARTMENT CRITIC?
OH, MY GOD.
WELL, I CAN'T THROW
SOUPS OUT.
WHAT I WANT YOU TO DO
IS TAKE TWO LASAGNA'S OUT.
PUT 'EM IN THE MIC.
PUT 'EM IN THE MIC.
MAKE SURE THAT LASAGNA'S
NICE AND HOT, MANNY.
I TOLD HIM IT'S MY HOMEMADE
LASAGNA.
MY SIGNATURE ITEM, OKAY?
DO THE RIGHT THING.
LASAGNA, PLEASE.
MANNY, GOT A DISH FOR HIM?
WOW.
HERE'S YOUR LASAGNA.
- HOMEMADE LASAGNA.
- OH.
LOOK AT THAT.
SOMEONE DROP IT?
GOD.
HERE WE'VE GOT, LIKE,
WHITE BITS OF CHICKEN OR VEAL.
BUT THERE SEEMS TO BE SOMETHING
SLIGHTLY SYNTHETIC
AND PLASTIC INSIDE
THAT TASTES
ABSOLUTELY HIDEOUS.
IF THAT IS HOMEMADE,
I'LL DANCE
IN THIS RESTAURANT TONIGHT
STARK BOLLOCK NAKED.
THAT IS NOT HOMEMADE.
HOLY CRAP.
HERE'S THE STEAK.
THANK YOU.
WHAT IS THAT IN THERE?
THAT'S THE, UH,
GROUND BEEF.
THAT'S BEEF?
IT LOOKS LIKE CANNED
DOG FOOD.
ASK THE CHEF WHERE THE, UH,
RECIPE'S FROM,
IF IT'S HOMEMADE.
IF IT'S HOMEMADE.
HE WANTS THE RECIPE
TO THE LASAGNA.
WHAT'S WRONG--WHAT'S WRONG
WITH THE LASAGNA?
HE WANTS TO KNOW
IF IT'S A HOMEMADE LASAGNA,
WHERE YOU GET THE RECIPE.
MY MOTHER.
AND WHERE YOU PUT
GROUND BEEF ON--
'CAUSE IT'S ITALIAN LASAGNA.
IT'S NOT
CHINESE LASAGNA.
IT'S A TOUGH STEAK.
NOT SEASONED. GREASY.
THE FOOD IS CONSISTENT.
THE FOOD IS CONSISTENT.
CONSISTENTLY POOR.
WHAT A SHAME. OKAY.
I'M DONE.
THAT'S FULL OF GREASE.
WHERE DO THOSE STEAKS COME FROM?
WHO BUYS THEM?
IS THAT SAMMY?
YEP.
THE FOOD IS REALLY,
REALLY BAD IN ALL ASPECTS.
WE'VE BEEN TRYING TO TELL SAMMY
FOR A LONG TIME.
BUT OF COURSE
BECAUSE WE ARE THE EMPLOYEES,
HE DON'T LISTEN.
HAVING HAD A GOOD TASTE
OF SOME BAD DISHES,
GORDON HEADS
TO THE KITCHEN
TO MEET WITH SAMMY
AND HEAD CHEF JOSE.
TO MEET WITH SAMMY
AND HEAD CHEF JOSE.
HI, GUYS.
HOW YOU DOIN'?
LET'S GO THROUGH IT TOGETHER,
SHALL WE?
SOUP WAS HIDEOUS.
HOW OLD IS THAT SOUP?
THE SOUP HAS BEEN, LIKE, UH,
THREE DAYS WITH ME HERE.
THREE DAYS WITH YOU. YEAH.
IT TASTED LIKE IT.
IT TASTED DISGUSTING.
BLAND AND EVERYTHING
WAS COOKED TO.
THE LASAGNA.
LET'S QUICKLY ON TO THAT.
THAT WAS UNIQUE.
UNIQUELY.
THAT'S HOMEMADE?
WHERE IS IT?
TELL HIM WHERE IT IS.
LASAGNA'S OVER THERE.
CAN YOU GET ME A PORTION?
WHY WAS IT DRY IN THE MIDDLE.
WHY WAS IT DRY IN THE MIDDLE.
SHOW HIM. WE PROPORTION IT.
WE CUT 'EM.
IT'S FROZEN.
HE SAYS--HE SAYS
IT'S FROZEN.
HOW OLD IS THAT?
WE MAKE THREE TRAYS
OF LASAGNA AT A TIME.
AND THEN WE PROPORTION THEM
AND THEN WE FREEZE THEM.
WE TAKE SOME OUT
AS WE NEED 'EM.
RIGHT. OKAY.
SO IT'S NOT FRESH.
THAT'S WHAT
I'M TRYING TO SAY.
IT DOESN'T MEAN IT'S BAD.
DOESN'T MEAN
IT'S BAD.
I'M AN ITALIAN MAN.
HERE'S A GUY FROM SCOTLAND.
HE KNOW
ABOUT LASAGNA?
DOES ANY CHEF
THROW FOOD AWAY
IF IT'S NOT BAD?
ANSWER THAT, MR. RAMSAY.
ANY CHEF?
YES. HELLO.
ANY--SHALL I ANSWER IT
OR YOU GONNA.
ANY--SHALL I ANSWER IT
OR YOU GONNA.
- NO, TELL ME.
- GO AHEAD. TELL ME.
ARE YOU GETTING
UPSET NOW?
NO, NOT AT ALL.
NOT AT ALL.
A LITTLE BIT, MAYBE.
EVERY CHEF I KNOW
MAKES LASAGNA FRESH EVERY DAY.
WHEN CHEF RAMSAY STARTED
CRITIQUING,
TELLING ME ALL THESE
BAD THINGS ABOUT MY FOOD,
I THOUGHT, WHAT IS THIS GUY,
OUT OF HIS MIND?
THEN THE BIGGEST DISAPPOINTMENT
WAS THE STEAK.
WHO BUYS THE STEAK?
THAT'S THE TOUGHEST STEAK
I'VE EVER EATEN.
I DROPPED DOWN
ON THE STEAKS
BECAUSE MY BUSINESS
HAS DROPPED.
IT WAS A CHOICE STEAK.
IT'S NOT MY BLACK ANGUS.
YOU'RE RIGHT.
I LOVE THE WAY YOU GOT EXCUSES
FOR EVERYTHING.
I COULDN'T DO ANYTHING RIGHT.
I MEAN, IT WAS--
IT WAS AMAZING.
I MEAN, IT WAS--
IT WAS AMAZING.
IT WAS VERY HARD
FOR ME TO SWALLOW.
I CO--I COULDN'T BELIEVE
HE SAID EVERYTHING I DID
WAS WRONG.
YOU'RE VERY PUMPED UP.
I AM PUMPED UP BECAUSE I BELIEVE
WE HAVE GOOD STUFF.
ARE YOU ASKING ME
OR TELLING ME?
I'M TELLING YOU, I THINK
MAYBE YOU WOKE UP
ON THE WRONG SIDE
OF THE BED.
I GET OUT OF THE SAME SIDE
OF THE BED EVERY DAY.
I KNOW WHAT THE
I'M TALKING ABOUT.
AND THAT FOOD WAS BLAND.
I-I CAN'T BELIEVE
YOU'RE TELLING ME MY FOOD SUCKS.
I CAN'T BELIEVE IT.
I-I HONESTLY THINK YOU'RE OUT
OF YOUR MIND.
IT AIN'T--IT AIN'T--
THERE'S NOTHIN' WRONG WITH IT.
THERE'S NOTHIN' WRONG.
I THINK YOU'RE A LITTLE
TOO CRITICAL--OVERCRITICAL.
THE MINUTE YOU GET DOWN
OFF YOUR HIGH HORSE
THE MINUTE YOU GET DOWN
OFF YOUR HIGH HORSE
AND START UNDERSTANDING
WHAT THE 'S WRONG
WITH THIS PLACE,
THEN WE MAY HAVE SOMETHING
COMPATIBLE TO WORK WITH.
ARE YOU FINISHED?
ARE YOU DONE?
AM I DONE?
I'VE JUST STARTED.
I CAN'T BELIEVE THIS.
UNBELIEVABLE.
OKAY, I'M GONNA GO CLEAR
MY HEAD.
I WANT SOME, UH,
SOME.
I NEED SOME FRESH AIR.
YEAH. WANT ME TO SHOW YOU
WHERE THE DOOR IS?
I'LL GO THROUGH
THAT ONE THERE.
THANKS.
HE CRITIQUED THE
OUT OF ME
AND JUST LIKE REALLY
BROKE MY.
THIS GUY'S OUT OF CONTROL.
I THINK SOMEONE NEEDS
TO PUT HIM IN LINE.
LET ME TELL YOU SOMETHING,
FOR A GUY TO TALK LIKE THAT
IN FRONT OF ME LIKE THAT,
I CAN'T BELIEVE IT.
I CAN'T BELIEVE IT.
AND HE'S STILL ALIVE?
AND WE DIDN'T SHOOT HIM?
KILL THAT GUY.
COMING UP, THE BATTLES
INTENSIFY...
WHAT THE IS THAT?
BETWEEN CHEF RAMSAY AND SAMMY.
THAT IS CHICKEN NOVELLA.
IT'S COOKED HALFWAY.
IT'S.
AND GORDON IS SHOCKED
WHEN SAMMY TAKES ON
A CUSTOMER.
I DON'T WANT YOU
TO STICK IT BACK
IN A MICROWAVE.
ALL RIGHT, PUT IT
IN A MICROWAVE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK
FOR A MICROWAVE COMPANY?
AND LATER, A BRAWL WITH GORDON
MAY FINALLY PUSH SAMMY
OVER THE EDGE.
DO ME A FAVOR.
TAKE YOUR HEAD OUR YOUR
AND GET REAL WITH ME.
TAKE YOUR HEAD OUR YOUR
AND GET REAL WITH ME.
NOBODY TALKS TO ME
LIKE THAT.
YOU LOOK PISSED,
LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
AFTER A NIGHT FILLED
WITH SAMMY'S EXCUSES,
GORDON DECIDES TO TAKE
A CLOSER LOOK AT THE KITCHEN.
RIGHT.
PLACE IS SPOTLESS.
ABSOLUTELY SPOTLESS.
AMAZING.
WHAT THE?
RAW CHICKEN
AND COOKED CHICKEN.
RAW CHICKEN
AND COOKED CHICKEN.
- WHERE'S SAMMY?
- WHAT THE 'S THAT?
WHAT IS THAT?
WHEN WERE THEY COOKED?
CAN YOU GET ME SAMMY,
PLEASE? YEAH?
HELL.
SAME.
DIFFERENT TOWN.
SAMMY, HAVING A QUICK LOOK
AROUND THE KITCHEN.
UH, THE PLACE
IS SPOTLESS, YEAH?
VERY CLEAN.
KITCHEN'S IMMACULATE.
WE TRY.
UNFORTUNATELY, THE 'S
NOT IN THE FRIDGE.
WHAT'S THIS?
HAVE A LOOK AT THIS.
WHAT'S THIS?
HAVE A LOOK AT THIS.
THAT'S NOT THE WAY
WE COOK, IS IT?
WHAT DO WE GOT?
CHICKEN FRANCAISE THERE.
YEAH.
COOKED. SAT THERE. YEAH?
AND WHAT'S THE MATTER
WITH IT?
WHAT'S THE MATTER
WITH IT?
WHAT'S THAT SAT
NEXT TO IT?
IT'S GRILLED CHICKEN
MARINADE.
WE DO IT FOR SANDWICHES
AND FOR SALADS.
THAT'S RAW CHICKEN,
SAMMY.
WE CAN'T PUT 'EM
CLOSE BY EACH OTHER?
OH, COME ON.
I KNOW YOU WANT
TO MOUTH OFF
AND TELL ME HOW
WRONG I AM
AND I'M A
MEATBALLER,
BUT THAT'S APPALLING.
WHAT'S THIS HERE?
- IT GETS WORSE.
- WHAT THE IS THAT?
AND WHY IS IT COOKED?
BECAUSE IF WE MAKE IT RAW
AND BAKE IT IN THE OVEN,
IT'S GONNA TAKE TOO LONG.
THE CUSTOMERS
ARE NOT GONNA WAIT.
THEY'RE GONNA LEAVE.
WELL, CUSTOMERS AREN'T HERE.
SO HOW CAN THEY LEAVE IF THEY'RE
NOT HERE TO BEGIN WITH?
IT'S A NICE DISH.
PEOPLE LIKE IT.
IT'S.
I DON'T KNOW. HE COMES IN
LIKE HIS DOESN'T STINK.
AND I WAS TRYIN' TO BE PREPARED,
BUT HE GETS MY BLOOD ROLLIN'.
AND HE'S OUT
OF CONTROL.
CAN YOU DO ME A FAVOR?
CAN YOU GET RID
OF THE COOKED MEAT
AND PUT THEM WITH COOKED MEAT
AND THE RAW MEAT
WITH RAW MEAT
BEFORE WE KILL
SOMEONE?
HE'S RIGHT.
HE'S RIGHT.
ARGUE BACK.
I'M DYING.
HOLY CRAP.
YOU KNOW--
YOU KNOW THAT, BRO.
JOSE, YOU'RE KILLIN' ME.
JOSE, YOU'RE KILLIN' ME.
MY KITCHEN STAFF,
THEY'RE NOT DOIN' THEIR JOB.
EVERYBODY WANTS TO DO SOMETHING
THEIR OWN WAY.
AND THERE'S ONLY ONE CHIEF,
AND THAT'S ME.
OH, MY GOD.
FOUR FOR DINNER?
YES, PLEASE.
MAIN COURSE,
I GOT A STUFFED FILET OF SOLE
STUFF WITH CRAB MEAT.
THE, UH, NEW YORK STRIP.
THANK YOU.
DINNER SERVICE TONIGHT
IS GONNA BE OUTSTANDING.
AND I WANT TO SHOW CHEF RAMSAY
THAT WE REALLY DO KNOW
HOW TO MAKE GOOD STUFF.
JOSE, I'M WAITING
FOR TABLE THREE.
JOSE, I'M WAITING
FOR TABLE THREE.
IS THAT SOLE ALMOST READY?
THANK GOD.
WHAT'S THIS SOLE
STUFFED WITH, JOSE?
IMITATION CRAB MEAT?
YEAH.
WHY IMITATION?
HOW, UH...
NO, IT'S NOT ALL FAKE.
WE--WE, UH--JOSE, YOU TOLD HIM
THAT THE CRAB MEAT'S FAKE?
WE--WE, UH--JOSE, YOU TOLD HIM
THAT THE CRAB MEAT'S FAKE?
I--NORMALLY--
I CAN'T WAIT FOR WHAT
KIND OF
YOU'RE GONNA COME BACK
WITH NOW.
NO AT ALL.
NORMALLY WE DO PUT
THE LUMP CRAB MEAT. WE DO.
$28. YOU TAKING A
OUT OF STAMFORD.
WE ALL MAKE MISTAKES.
YOU KNOW, MAYBE I CUT
SOME CORNERS.
BUT DON'T CALL ME A LIAR
OR A CHEAT
OR A DISHONEST GUY.
I WOULDN'T BE THIS FAR
BEING A LIAR, CHEATER,
AND DISHONEST.
SO I THINK YOU SHOULD
TAKE IT BACK.
YOU'RE MAKING ME LOOK HORRIBLE
IN FRONT OF THIS GUY.
YOU'RE MY NUMBER ONE GUY,
RIGHT?
SON OF A.
I DON'T WANT THE FISH.
THAT'S NOT GOOD.
I DON'T WANT THE FISH.
THAT'S NOT GOOD.
OKAY. I'M SORRY.
WHAT--WHAT'S THE MATTER
WITH THIS?
BUT IT'S WATERY.
I'M GONNA TASTE.
HOW BAD? HOW BAD?
IT'S NOT BAD THOUGH.
IT'S NOT BAD.
IT'S NOT BAD.
OH NO. COME ON.
HE SPITS IT OUT.
IT'S NOT BAD.
YOU'RE
DELUSIONAL.
NO, NO, IT'S NOT--
IT'S NOT--
IT'S MUSHY.
IT'S WATERY.
IT'S NOT THE RIGHT CRAB MEAT.
YOU'RE RIGHT.
IT'S NOT THE RIGHT CRAB MEAT.
YOU'RE RIGHT.
IT'S FAKE.
AND IT'S DISGUSTING.
YOU'LL JUMP UP AND DOWN
LIKE A BIG BABOON.
HOO HOO, IT'S GOOD.
WHOO!
I THINK WE MAKE GREAT FOOD.
IF I DIDN'T MAKE GREAT FOOD,
I WOULDN'T BE HERE.
SO FOR THIS
TO TELL ME
THAT I'M NOT DOIN' GOOD,
IT REALLY PISSES ME OFF
TO BE HONEST WITH YOU.
WATCHING THIS RESTAURANT PERFORM
IS EMBARRASSING.
FAKE CRAB MEAT
INSIDE A SOLE.
IT'S PRETTY OBVIOUS,
IT'S BECOME THE APPENDIX
OF RESTAURANTS IN STAMFORD.
YOU JUST WANT TO GET RID
OF IT AND GET IT OUT.
BOLLOCKS.
HOW'S EVERYTHING?
I-I THINK I'D LIKE TO HAVE IT
JUST A LITTLE BIT MORE DONE
THAN THAT.
A LITTLE MORE?
YEAH.
OKAY.
GIVE ME ONE SECOND, OKAY?
WHAT'S THE MATTER?
LISTEN, JOSE.
WHAT'S THE MATTER?
COOK A LITTLE MORE
A LITTLE BIT.
WHAT'S WRONG ON IT?
COLD IN THE MIDDLE.
PUT IT IN THE MICROWAVE.
JUST PUT IT
IN THE MICROWAVE.
PUT IT A MINUTE
AND A HALF.
RACK OF LAMB?
A RACK OF LAMB
RIGHT NOW.
YES. THANK YOU.
WHAT'S THE MATTER
WITH IT NOW?
WHAT'S THE MATTER
WITH IT NOW?
WHAT'S THE MATTER?
NOW WAIT, LET ME SEE IT.
NOW IT'S TOO MUCH COOKED
OR IT'S TOO RARE.
AND NOW IT'S TOO MUCH?
HOW DO THEY WANT
THEIR MEAT THE FIRST TIME?
OH, MY GOD.
HOW DO THEY WANT IT COOKED?
HOW DO THEY WANT IT COOKED?
SAMMY, I DON'T KNOW.
I'M GONNA
ASK THE LADY IN THERE.
WITH FOOD NOW COMING BACK,
IT'S A PERFECT OPPORTUNITY
FOR GORDON TO WITNESS
SAMMY'S CUSTOMER SERVICE
SKILLS.
HOW DID YOU WANT
YOUR MEAT COOKED?
DID YOU WANT IT RARE?
I WANTED IT MEDIUM RARE.
SO CAN WE MAKE YOU
ANOTHER ONE?
WILL YOU WAIT
OR YOU DON'T WANT IT AT ALL.
OH, I'LL WAIT.
BUT THE THING IS,
I DON'T WANT YOU TO STICK IT
BACK IN A MICROWAVE
IF IT'S NOT--
NO, WE'RE GONNA THROW THAT OUT
AND MAKE YOU A NEW ONE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
IT CAME OUT OF A MICROWAVE.
OTHERWISE THEY WOULDN'T
BE EXUDING HEAT.
DO YOU WORK
FOR A MICROWAVE COMPANY?
YOU KNOW SO MUCH
ABOUT MICROWAVE.
YOU KNOW SO MUCH
ABOUT MICROWAVE.
UNBELIEVABLE.
UNBELIEVABLE.
TOLD 'EM TO TAKE A HIKE.
THEY'RE LEAVING.
TASTE IT, SAMMY.
. TOLD ME IT WENT
TO A MICROWAVE?
GONNA MAKE--LET HER WAIT.
LET HER WAIT NOW.
I DON'T KNOW IF THIS LADY
WANTED A FREE MEAL OR WHATEVER.
I THOUGHT IT WAS
A TOTAL NIGHTMARE.
I KEPT MY COMPOSURE.
I WANTED TO KILL HER
AND I DIDN'T.
JOSE, NOT YOUR FAULT.
THE LAMB IS TOUGH.
IF YOU HAVE TOOLS
TO WORK WITH,
IF YOU HAVE TOOLS
TO WORK WITH,
OF COURSE YOU'RE GONNA
CREATE FOOD.
THERE'S THE LAMB,
MARCO.
BRING IT TO HER. COME ON.
I'M GONNA FOLLOW YA.
NO. WAIT. WAIT.
WE'RE NOT DONE YET.
I WANT TO SEE YOU
CUT INTO IT.
HOW IS IT?
IS IT STILL TOO RARE?
YOU KNOW WHAT, I'M DONE.
NO MORE CHANCES.
UNBELIEVABLE.
OH, MY GOD. I JUST WANTED
TO PICK HER UP
AND THROW HER OUT.
THERE'S A RIGHT WAY
AND A WRONG WAY
OF HANDLIN' SOMETHING LIKE THAT,
AND SHE WAS TOTALLY WRONG.
SHE SENDS IT BACK
THREE TIMES.
SHE SENDS IT BACK
THREE TIMES.
HOW DOES SHE
WANT IT COOKED?
SAMMY, YOU NEED
TO GO OUT THERE--
GO OUT THERE
AND APOLOGIZE TO THEM.
- I DON'T WANT TO APOLOGIZE.
- I DON'T GIVE A.
LET'S IT GO. SICK OF IT.
GO OUT AND APOLOGIZE
TO THEM.
I'M ACTUALLY
REALLY EMBARRASSED
THAT HE--
THAT HE MADE A SCENE
WITH ONE OF THE CUSTOMERS
TONIGHT.
REGARDLESS OF WHAT HAPPENED,
THE CUSTOMER IS ALWAYS RIGHT
IN A CUSTOMER SERVICE BUSINESS.
- I'M SO MAD.
- SUCKS.
I'M LIKE SO UPSET INSIDE.
I'M FUMIGATING.
TONIGHT, I LOOKED LIKE A
IN FRONT OF.
A REAL JOB TONIGHT.
YOU KNOW SOMETHING,
DON'T EVEN MAKE ANOTHER.
SHUT EVERYTHING DOWN
AND FORGET IT.
SHUT EVERYTHING DOWN
AND FORGET IT.
I DON'T REALLY GIVE
A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
SO MAD.
TONIGHT, I LOOKED
LIKE A
IN FRONT OF.
AFTER A FRUSTRATING EVENING
IN THE KITCHEN
AND IN THE FRONT OF HOUSE,
SAMMY HAS HIT
HIS BREAKING POINT.
YOU KNOW SOMETHING, DON'T EVEN
MAKE ANOTHER.
SHUT EVERYTHING DOWN
AND FORGET IT.
I DON'T REALLY GIVE
A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
IT WAS, UH, ONE OF THE WORST
NIGHTS OF MY LIFE.
AND, UH, I WANTED TO STRANGLE
THE CUSTOMERS TONIGHT.
I WANTED TO STRANGLE MY GUYS,
ESPECIALLY IN THE KITCHEN.
EVERYBODY. IT WAS JUST
A TOTAL NIGHTMARE.
IT WAS A MESS.
IT WAS A MESS.
LADIES, THANK YOU
VERY MUCH.
THANK YOU.
THANK YOU GUYS.
I'M SORRY.
THAT'S ALL RIGHT.
IT'S NOT YOUR FAULT.
THANK YOU FOR BEING
SO UNDERSTANDING.
I REALLY APPRECIATE IT.
I'M THE PERSON
THAT APOLOGIZES FOR SAMMY
BECAUSE HE WON'T DO IT.
AND I DON'T WANT HIS REPUTATION
TO BE ANY WORSE
THAN I GUESS PEOPLE
ALREADY SEE IT.
I CAN'T BELIEVE ALL THIS.
I-I-I CAN'T BELIEVE IT.
ALL THE TIME,
HE DOES THIS.
THE SAME STORY.
ALL THE TIME THE SAME PROBLEM.
SAMMY, HE DON'T CARE.
LOST IT.
LOST IT.
I FEEL SO MAD.
I FEEL SO HURT.
I CAN'T GET MY STAFF
TO LISTEN.
I FEEL LIKE RUNNIN' AWAY,
TELL YOU THE TRUTH.
AFTER AN UNUSUAL EVENING
IN WHICH SAMMY SHUT DOWN
HIS OWN RESTAURANT,
GORDON HAS NOW CONFIRMED
THE SOURCE OF THE PROBLEMS
AT SABATIELLOS.
58 CUSTOMERS WE SERVED.
NOT 108.
58.
I'VE NEVER SEEN 58 COVERS
DONE IN SUCH A DIFFICULT WAY,
YOU KNOW THAT?
IS THAT NORMAL FOR YOU TO GO
INTO THE KITCHEN LIKE THAT
AND TALK TO THEM LIKE THAT?
IF I DIDN'T GO IN THERE AT ALL,
FORGET ABOUT IT.
IF I DIDN'T GO IN THERE AT ALL,
FORGET ABOUT IT.
WE WOULD HAVE 20 ENTREES
COME BACK.
YOU'VE GOT NO RIGHT
AS AN OWNER
TO BE SO SELFISH
AND START PICKING ON
STAFF OR BLAMING CUSTOMERS.
THE PROBLEM IS WITH YOU.
COME ON. ARE YOU SERIOUS?
YOU AGITATE CUSTOMERS.
YOU AGITATE STAFF.
WHY SO NEGATIVE?
WHAT DO YOU MEAN NEGATIVE?
I TRY TO KEEP
THESE GUYS HAPPY.
I WAS IN THERE--
THAT'S HAPPY?
ARE YOU KIDDING ME?
GUYS ARE MAKING MISTAKES
LEFT AND RIGHT.
MAN, YOU BETTER GO BACK
TO SCHOOL.
HE SAID THAT ALL THIS
IS ABOUT ME.
THE--THE WAY THE PLACE
IS GOING WRONG.
NOBODY TALKS TO ME
LIKE THAT.
NOBODY TALKS TO ME
LIKE THAT.
PEOPLE COME HERE
BECAUSE OF ME.
PEOPLE LOVE MY FOOD.
SAMMY, I'M HERE TO HELP.
I SEE A GUY THAT'S PASSIONATE
ABOUT RUNNING A RESTAURANT,
BUT CLUELESS.
YOU'RE THE HARDEST INDIVIDUAL
TO WORK WITH, MY FRIEND.
AND EACH AND EVERY ONE
OF YOUR STAFF
ARE TOO SCARED
TO TELL YOU THAT.
YOU HANDICAP THE KITCHEN.
A MENU FAR TOO BIG
WITH TWO COOKS IN THERE.
AND YOU'VE GOT SUCH
IMITATION MATERIAL IN HERE,
THEY CAN'T COOK IT.
WHAT DO YOU MEAN
IMITATION MATERIAL?
THAT STEAKS' NOT
BLACK ANGUS, 1855.
WE USED TO CARRY
BLACK ANGUS.
WE USED TO CARRY
BLACK ANGUS.
IT'S WHAT YOU'RE CHARGING
FOR NOW, SAMMY.
IT'S NOT ABOUT
WHAT YOU USED TO.
$28 FOR A STUFFED ROLL
FILET OF SOLE
WITH FAKE CRAB.
HEY, YOU'RE.
YEAH, I MADE SOME MISTAKES.
I CUT A COUPLE CORNERS.
WHY? I'M IN A
TOUGH SPOT RIGHT NOW.
WHAT THE.
YOU WOULD DO IT TOO, NO?
LOOK AT THE LEVEL
OF FALSE ADVERTISING
ON YOUR MENU
AND STOP TAKING THE PISS
OUT OF YOU AND STAMFORD.
DID YOU FORGET ANYTHING?
THAT'S IT?
SO ALL THIS IS ABOUT ME?
SO ALL THIS IS ABOUT ME?
OF COURSE IT IS.
I'VE GOT TO RETHINK.
I'VE GOT SOME IDEAS
AND SOME PLANS.
I GOTTA GET GOING
QUICKLY.
BUT I WANT YOU
TO DO ONE THING.
AND WHAT'S THAT?
TAKE YOUR HEAD OUT YOUR
AND GET REAL WITH ME.
OKAY.
I'LL SEE YOU
IN THE MORNING.
GOOD NIGHT.
STUBBORN.
I DON'T NEED THIS
TELLIN' ME ABOUT HOW
I RUN MY BUSINESS.
DON'T TELL ME THAT ALL THIS
IS BECAUSE OF ME.
HE'S FULL OF.
I DIDN'T LIKE THAT.
I DIDN'T LIKE THAT.
AND NEXT TIME THAT I SEE HIM
IN PERSON,
I'M GONNA TELL HIM.
IT'S A NEW DAY, AND GORDON
HAS COME UP WITH A PLAN
TO GET SAMMY BACK
ON TRACK.
HOW ARE YOU?
GOOD.
YEAH. GOOD.
SIT DOWN.
YOU LOOK, UH, PISSED,
LIKE YOU'RE READY
FOR A FIGHT.
DO YOU THINK I'M HERE
TO FIGHT?
NO. I DON'T--I THINK
YOU HAVE GOOD INTENTIONS.
YOU'RE A TOUGH GUY
TO GET THROUGH TO.
I KNOW. I KNOW.
YOU'VE GOT THIS DEFENSE
MECHANISM THAT NO ONE
YOU'VE GOT THIS DEFENSE
MECHANISM THAT NO ONE
SEEMS TO BREAK DOWN.
I CAME IN EARLY
THIS MORNING
TO SORT OF TALK TO YOU,
TO SORT OF TRY
TO GET THROUGH.
SO I WANT YOU TO TAKE ME
BACK TO THE BEGINNING.
I NEED TO KNOW MORE ABOUT SAMMY
TEN YEARS AGO.
YOU READY?
YES.
HOLY MACKEREL.
HOW DID YOU GET THIS PICTURE?
BECAUSE I HAVE THESE
UNDER--UNDER LOCK AND KEY.
THAT'S THE BIT I LIKE
AT THE BOTTOM.
"OWNING MY OWN BUSINESS...
SUCCEEDING BY 35."
I ALWAYS LOVED
THE RESTAURANT BUSINESS.
I ALWAYS LOVED
THE RESTAURANT BUSINESS.
WORKIN' FOR MY BROTHER
SINCE I WAS SMALL.
NINE YEARS OLD,
MAKIN' DOUGH,
TO MAKIN' SANDWICHES,
AND EVENTUALLY MAKIN' PIZZA.
WHICH BRINGS ME TO THIS.
OH MY GOD.
MY BROTHER BENNY PASSED AWAY
SEVEN YEARS AGO.
ACTUALLY GETTIN' ME
ALL CHOKED UP HERE.
THIS MAN'S A HERO
IN YOUR LIFE, RIGHT?
HE'S THE ONE
THAT REALLY GOT ME MOTIVATED.
I LOVE HIM.
HE WAS MORE OF A FATHER.
I MEAN, I WOULD DO
ANYTHING FOR HIM.
HE WAS AWESOME.
DO YOU MISS HIM?
TOTALLY.
'CAUSE LIKE,
UH, LIKE NOW,
I COULD--
I WOULD LOVE TO CALL HIM
AND--AND--AND ASK
FOR SOME ADVICE.
IT'S, LIKE, I DON'T KNOW
WHERE TO TURN.
IT ALL HAS TO COME FROM ME,
AND I'M, LIKE,
I'M BOMBARDED EVERYWHERE.
I CAN'T BELIEVE
YOU GOT THAT PICTURE.
THERE YOU GO.
I CAN'T BELIEVE
YOU GOT THAT PICTURE.
THERE YOU GO.
THIS WAS A HUGE SUCCESS,
THIS THING.
THAT'S HOW I MADE
MY MONEY.
THAT'S HOW I BOUGHT MY HOUSE
IN GREENWICH.
THAT'S HOW I-I GOT THIS.
NOW I FEEL LIKE EVERYTHING
IS, UH,
DRAINING ME.
I'M TRYING TO KEEP
THIS AFLOAT.
IT'S NOT A LITTLE PLACE
ANYMORE.
OVER THERE
WAS SMALL OVERHEAD.
I HAD LESS PEOPLE.
MAYBE I HAD MORE CONTROL
OVER IT.
NOW IT'S, LIKE,
I DON'T KNOW.
LOOK AT THAT.
YOU REMEMBER THAT DAY
LIKE IT WAS YESTERDAY, RIGHT?
YES.
"RESTAURATEUR
GIVES STUDENTS
A TASTE OF A CAREER
IN THE KITCHEN."
THEY LOVED IT.
THAT'S YOU
THAT'S YOU
IN A MENTORING, TUTORING,
UM, PROLIFIC POSITION.
NOW LOOK AT THE WAY
YOU WERE DEALING
WITH YOUR STAFF
AND YOUR CUSTOMERS LAST NIGHT.
AND, YOU KNOW,
IT'S NIGHT AND DAY.
AND THAT'S WHERE I NEED
TO CONNECT.
IN THERE. THAT SAMMY.
NOT TODAY'S SAMMY.
I NEED YOUR SUPPORT.
BUT MORE IMPORTANTLY,
I NEED TO GET YOU BACK IN LOVE
WITH THE RESTAURANT.
OKAY. I--LISTEN,
YOU GOT MY WORD.
NOT 110%,
I'M GONNA GIVE YOU 220%.
I WANT
THAT SAME FEELING BACK.
I WANT TO BE
THAT SAME SAMMY.
I WANT TO BE
THAT SAME SAMMY.
IT'S SAD THAT I WENT
THIS LONG.
THANK YOU.
PLEASE.
THANK YOU FOR YOUR HELP.
NOT AT ALL.
CHEF RAMSAY AND WHAT HE DID
REALLY OPENED UP MY EYES.
I FEEL LIKE, UM,
SOMETHING'S BREWIN'.
SOMETHING'S GOIN'.
SOMETHING'S MOVIN'.
IT'S THE BEST THING
I EVER FELT IN A LONG TIME
TO BE HONEST WITH YOU.
NOW THAT SAMMY
IS FOCUSED ONCE AGAIN,
GORDON HAS BEGUN TO MAKE
SOME MENU CHANGES
FOR TONIGHT'S DINNER SERVICE.
STRAIGHTFORWARD LASAGNA.
FIRST OFF, A SMALL AMOUNT
FIRST OFF, A SMALL AMOUNT
BOLOGNESE SAUCE.
TWO NICE LAYERS.
LITTLE BIT OF MOZZARELLA
IN THE MIDDLE.
HEAVY RICOTTA ON TOP.
NOTHING GETS PUT
IN THE FREEZER.
IN THE OVEN NOW.
OKAY. SO WE'LL DO A GRILLED
FILET MIGNON TABLESIDE.
LITTLE BIT OF THYME ON THERE,
AND WE'RE GONNA ROAST IT
NOW IN THE OVEN.
SHE GOES.
SOME POTATOES.
AND BRUSSELS SPROUTS.
NOW THAT GORDON HAS SHOWN THEM
HOW TO PREPARE
TONIGHT'S SPECIALS,
HE IS LOOKING
FOR THE FRONT OF THE HOUSE
TO CREATE SOME EXCITEMENT
IN THE DINNING ROOM.
HERE WE GO. TWO NICE SLICES.
NOT THIN SLICES.
UP. LIFT. BANG.
AND AWAY.
UP. LIFT. BANG.
AND AWAY.
AND PRESENT.
GREAT.
THIS IS JUST
ONE SMALL MEASURE
OF YOU PERSONALLY
REACHING OUT
AND DOING SOMETHING
DIFFERENT HERE.
SABATIELLOS HAS
NEVER DONE TABLESIDE.
SO WE'RE EXCITED ABOUT IT.
ACTUALLY, I'M VERY EXCITED.
I GOT MY CONFIDENCE BACK.
I GOT MY BACK.
I GOT MY LASAGNA BACK
ON TRACK.
IT'S GONNA BE GREAT TONIGHT.
WITH NEWS THAT GORDON RAMSAY
WITH NEWS THAT GORDON RAMSAY
IS IN TOWN,
SABATIELLOS IS BUSIER
THAN IT HAS BEEN IN YEARS.
BUT ONLY TIME WILL TELL
IF WE'LL SEE THE VOLATILE SAMMY
OR THE PERSONABLE,
FRIENDLY SAMMY.
I'M GONNA TOTALLY HAVE
AN AWESOME NIGHT TONIGHT.
WHEN PEOPLE WALK OUT
TONIGHT,
THEY'RE GONNA BE THINKIN',
WOW, IS THAT SAMMY?
WHAT A DIFFERENCE.
WE GOT TWO SPECIALS
FOR TONIGHT.
WE GOT A NICE,
BAKED LASAGNA.
ALSO, I GOT A NICE
BLACK ANGUS FILET MIGNON.
YOU DON'T EVEN NEED
A STEAK KNIFE BY THE WAY.
I TRIED THE FILET MIGNON.
OKAY? HAVE A GOOD TIME.
I'M VERY EXCITED FOR TONIGHT.
I'M VERY EXCITED FOR TONIGHT.
I FEEL COMFORTABLE
TO GO TO THE TABLES
AND SELL THE FOOD.
WE'RE GONNA GET, YEAH,
THE FILET.
THANK YOU.
HOW WE DOIN', JOSE?
YOU DO THAT 13?
TABLE 13?
AND WHAT ABOUT 15? YOU HAD ONE
FOR 15 WHICH IS THREE?
THIS MAN HAS TO TALK.
IF HE DOESN'T
OPEN UP AND TALK,
I KNOW. I KNOW.
IN ONE HOUR'S TIME,
WE'RE GONNA BE.
LOOK, UH, JOSE,
COME ON, MAN.
HELP ME OUT.
DON'T RUSH ME TO GET
THE TABLE OUT.
WHEN YOU RUSH,
NOTHING'S GOOD.
THANK YOU, BRO.
UP THE STAIRS, PLEASE.
THANK YOU, BRO.
UP THE STAIRS, PLEASE.
BE CAREFUL.
IS THIS MEDIUM?
ACTUALLY, YOU KNOW WHAT,
THAT'S REALLY RARE.
YEAH.
THAT'S WHAT I THOUGHT.
I'M SORRY.
NOT A PROBLEM.
JUST GIVE ME A FEW
MINUTES, ALL RIGHT?
OH NO.
OH, COME ON.
. SAMMY.
THIS IS SUPPOSED TO BE
MEDIUM, BRO. COME ON.
DON'T LET ME DOWN, JOSE.
COME ON. QUICK.
HE'S, LIKE, COMPLETELY
BEHIND ALREADY.
HI.
DO YOU WANT ME TO COOK MORE?
DO YOU WANT ME TO COOK MORE?
IT'S TOTALLY RAW.
HERE.
WE CAN DO THIS. OKAY?
THANK YOU.
YOU'RE WELCOME.
WANT IT LITTLE--COOKED
A LITTLE MORE?
MEDIUM.
I ASK FOR MEDIUM. PLEASE.
PUT THIS BACK ON THE GRILL.
MEDIUM.
MEDIUM. MEDIUM.
NO. NO. WHAT HAPPENED?
HE WANTS IT MEDIUM,
THAT STEAK.
WHAT'S IT SAY
ON THE TICKET?
IT SAID MEDIUM.
JUST READ THE TICKET, PAL.
IT'S VERY SIMPLE.
ALTHOUGH DINNER SERVICE
STARTED OUT WITH A VERY COOL,
CALM SAMMY,
PROBLEMS IN THE KITCHEN
HAVE BROUGHT OUT THE OLD SAMMY.
I'M TIRED
OF EXCUSES.
I'M TIRED
OF EXCUSES.
I'M TAKING
ALL THE BLAME HERE.
I LOOK LIKE
A.
THIS WHOLE.
I'M TIRED OF IT.
JOSE IS NOT COMMUNICATING.
HE'S TRYING TO DO
EVERYTHING HIMSELF,
AND IN TURN SLOWIN'
THE RESTAURANT DOWN
AND MAKING ME LOOK BAD,
AND MAKING ME GO UNDER.
I AM NOT GONNA LET
THAT HAPPEN.
JOSE, JUST MAKE THE FOOD.
DAMN IT.
UN--BELIEVABLE.
JOSE, JUST MAKE THE FOOD.
DAMN IT.
ALTHOUGH SAMMY MAY HAVE BEEN
THE MAIN CAUSE
OF THE PROBLEMS LAST NIGHT...
YOU DON'T LOSE. I LOSE.
I LOSE EVERYTHING HERE.
TONIGHT, HEAD CHEF JOSE
AND THE KITCHEN STAFF
HAVE DUG A HOLE
FOR THE RESTAURANT
THAT IS VIRTUALLY IMPOSSIBLE
TO GET OUT OF.
YOU GUYS ARE NOT COMMUNICATING.
ASK HIM,
"WHAT ARE YOU WORKING ON?"
YES, SAM--YOU KNOW, CALL ME.
LET ME KNOW THAT YOU HEAR ME.
YES, SAMMY, I GOT IT.
I DON'T KNOW
YOU'RE LISTENING.
IT WAS JUST A TOTAL NIGHTMARE.
IT WAS A MESS.
IT WAS A REAL MESS.
NOBODY HAD THEIR ACT
TOGETHER.
NOBODY HAD THEIR ACT
TOGETHER.
NOBODY KNEW WHAT THEY
WERE DOING.
WE KEPT GETTIN'
IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
OUT IN THE DINING ROOM,
THE CUSTOMERS CONTINUE
TO FEEL THE EFFECTS
OF THE PROBLEMS
IN THE KITCHEN.
YOU WANT ME TO COOK
A LITTLE MORE?
A LITTLE BIT MORE
WOULD BE GOOD.
SURE.
FOR YOU, IT'S FINE.
I KNOW YOU--I KNOW YOU SAID
A HARD TIME DOING...
I'M--I'M MAKING IT.
DON'T WORRY.
THANKS.
NO PROBLEM.
WHAT'S WRONG?
SAID MEDIUM.
OH ME. COME ON.
NOW.
NOW.
HEY, NOW LISTEN.
YOU--YOU'VE GOT TO LISTEN
TO ME NOW.
IT'S NOT GOOD ENOUGH, JOSE!
MEDIUM REQUESTED.
NO MORE EXCUSES. COME ON.
WE GOTTA COMMUNICATE BETTER.
OTHERWISE I'M GONNA LOSE
MY SHIRT.
EVERYTHING I EVER
WORKED FOR
IS BEING SHOT DOWN THE TUBE
AND BEING THE LAUGHING STOCK
OF STAMFORD.
WHO THE WANTS THAT?
WE'VE BEEN HERE
FOR HOURS.
I'M HUNGRY.
ARE YOU HUNGRY?
YEAH. WE'RE HUNGRY.
JOSE, LET 'EM DO
THE VEGETABLES.
DAMN IT!
MANNY, DON'T LET JOSE
DO ALL THE WORK
'CAUSE HE'S TOO
SLOW.
WE'RE LOSING
EVERYTHING HERE.
WE'RE LOSING
EVERYTHING HERE.
HE SPEAKS SPANISH,
TALK TO HIM IN SPANISH.
I DON'T CARE.
YO, CAN YOU--
CAN WE DO 61?
I CAN'T. IT'S NOT COOKED.
THEN WHAT ABOUT--DO 63.
WHY DON'T YOU, LIKE,
WHY DON'T WE FINISH
THE TICKETS YOU HAVE
IN FRONT OF YOU?
DON'T EVEN GRAB
THESE TICKETS.
DO 63. GET IT GOIN'.
IT'S GOIN' ALREADY.
IT'S COMING NOW.
WE NEED IT NOW.
YOU GOT IT GOING?
IT'S COMING NOW?
YEAH. WE NEED IT NOW.
JOSE, WE CAN'T KEEP
THESE PEOPLE
WAITING.
YOU'RE BETTER THAN THAT,
JOSE. GOD.
IT WAS A DISASTER TONIGHT.
THIS IS ONE OF THE WORST NIGHTS
I EVER HAD.
YEAH, SIT DOWN.
ANOTHER NIGHT.
ANOTHER ROUGH SERVICE.
AND SABATIELLOS
IS CLEARLY RUNNING OUT OF TIME.
THE BIG ISSUE HERE
IS THE KITCHEN.
YOU HAVE HAD A RELATIONSHIP
WITH THAT GUY
FOR 13 OR 14 YEARS.
IT'S LIKE A MARRIED COUPLE.
YEAH?
YOU'VE SWITCHED OFF
FROM EACH OTHER.
YOU BARK. HE IGNORES.
YOU BARK. HE IGNORES.
I'M NOT HAPPY WITH HIM.
YOU KNOW SOMETHIN'?
I HAVE BEEN TOO LAZY,
LETTING HIM DO EVERYTHING,
NOT CHECKIN' UP ON HIM.
I'M REALLY STARTIN'
TO OPEN UP MY EYES.
I CAN'T COUNT
ON THIS GUY ANYMORE.
YOU WANT TO KNOW
THE TRUTH?
I CAN'T COUNT ON HIM.
AND TONIGHT, I THOUGHT
IT WAS GONNA BE
SO EASY WITH STEAKS.
HE'S SENDING
MEDIUM RARE.
EVERY MEAT
CAME BACK RARE.
ANY CAN COOK STEAKS.
I'M GLAD YOU SEE IT.
I GOTTA DO SOMETHIN'
DIFFERENT.
YOU'RE ABSOLUTELY RIGHT.
AND THE MORE COMFORTABLE
I GET WITH THIS ,
THE MORE--THE MORE
THEY TAKE ADVANTAGE OF ME.
BUT I'LL BE HONEST WITH YOU?
HE DOESN'T STEP UP TO THE PLATE
TOMORROW, LET HIM GO.
HE DOESN'T STEP UP TO THE PLATE
TOMORROW, LET HIM GO.
I'LL GET SOMEBODY
TO REPLACE HIM.
IT BREAKS MY HEART!
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
THAT IS EXACTLY
WHAT I WANTED TO HEAR
IN THE MIDDLE OF SERVICE.
I'M NOT GONNA COUNT ON JOSE
DOIN' THE JOB ANYMORE,
AND JUST SIT BACK AND LET
THIS GUY DO WHAT HE WANTS.
IT AIN'T HAPPENIN'.
IT'S EITHER I MAKE CHANGES NOW
OR I FAIL.
I DON'T WANT TO FAIL.
AFTER WITNESSING TWO FAILED
DINNER SERVICES,
GORDON SPENT THE NIGHT
DEVISING A PLAN
TO ALLEVIATE THE PROBLEMS
IN THE KITCHEN.
LET'S DISCUSS MENU.
LET'S DISCUSS MENU.
OKAY. THERE WE ARE.
WOW.
NOW, THE SECRET
BEHIND THIS
IS WE'RE GONNA STREAMLINE
THE MENU.
WE'VE INCREASED THE MEAT.
WE'VE BROUGHT DOWN
THE APPETIZERS.
THE GREENS ARE SIDES.
DESSERTS.
LOOK AT THE SIZE
OF THE MENU, JOSE.
THAT IS DONE
TO THE MAXIMUM ABILITY
OF WHAT WE GOT
TO COOK OUT OF DOWNSTAIRS.
THIS NEW MENU'S GONNA BE
MORE BETTER FOR US
TO KNOCK ALL THE FOOD OUT.
IT'S GONNA BE EASY
FOR ME.
TOMORROW, WE'RE GONNA RELAUNCH
THIS RESTAURANT
AS A UNIQUE
ITALIAN STEAKHOUSE.
SAMMY, WHAT DO YOU THINK?
I'M BLOWN AWAY BY IT.
WHAT AN AWESOME MENU.
I'M BLOWN AWAY BY IT.
WHAT AN AWESOME MENU.
IT'S SO MUCH NICER.
IT'S SMALLER.
IT'S MORE ATTRACTIVE.
GOT SOME REALLY NICE, UH,
ENTREES THERE--
REALLY AWESOME.
CHANGING IT
TO AN ITALIAN STEAKHOUSE
TOTALLY MADE A LOT OF SENSE
BECAUSE I HAVE TOO MUCH
COMPETITION.
I THINK NOW WE HAVE
SOMETHING TO SHOW PEOPLE.
WE'RE OOZING QUALITY, FRESHNESS,
GREAT STEAKS, GREAT WINE.
HAPPY?
I'M ECSTATIC.
LAUREN.
EXCITED. YEAH.
OKAY. GOOD.
I WAS VERY NERVOUS.
HAD A LOT OF DOUBTS.
BUT AFTER SEEING THE MENU,
I'M NOT SO NERVOUS
ANYMORE.
I FEEL MORE CONFIDENT.
I FEEL MORE CONFIDENT.
AND SO PREPARED NOW
TO DO SOMETHING DIFFERENT.
LET'S GO.
COMING UP...
EVERYBODY'D MAKE
THAT FOOD LIKE THAT.
IF NOT,
IT'S NOT ACCEPTABLE.
WITH THE RELAUNCH UPON THEM...
YOU MAKE THE ENSALADA
MEDITERRANEAN?
NO, IT'S NOT READY.
WILL THE KITCHEN
BE ABLE TO HANDLE
THE NEW STEAKHOUSE MENU?
I'M NOT ON THAT
SIDE TONIGHT.
COME ON!
CAN SAMMY KEEP HIS COOL
UNDER PRESSURE?
- OH, MY GOD.
- SON OF A.
WILL JOSE STEP UP...
COME ON, JOSE.
OR COULD THIS BE THE NIGHT
THAT FINALLY SINKS
SAMMY'S SHIP?
THAT FINALLY SINKS
SAMMY'S SHIP?
RIGHT NOW, I DON'T KNOW.
WITH THE RELAUNCH DINNER
JUST HOURS AWAY,
GORDON MEETS SAMMY
AND THE STAFF
TO INTRODUCE THE NEW DISHES
ON THE MENU.
OKAY. ENTREES.
THIS IS
OUR SELLING POINT.
THE BISTECCA.
WE'VE SEEN THAT.
IT FLEW OUT THE KITCHEN.
OKAY. UH, 14 OUNCE,
UH, BONE-IN NEW YORK STEAK.
LOOK AT IT.
SIX OUNCE FILET MIGNON
GRILLED LOBSTER TAIL.
THAT FOR ME IS THE HEARTBEAT
OF THIS RESTAURANT.
IF WE CAN ESTABLISH
THAT KIND OF EXCITEMENT
WITH A ITALIAN STEAKHOUSE,
WITH A ITALIAN STEAKHOUSE,
EVERYTHING ELSE
WILL FOLLOW SUIT.
THAT'S OUR JEWEL.
DIG IN. HAVE A TASTE.
GET FAMILIAR WITH IT
AND PUSH IT.
UNBELIEVABLE, RIGHT?
TRY IT.
CHEF RAMSAY'S MENU
COMPARED TO MY MENU
IS TOTALLY DIFFERENT.
MINE WAS OLD SCHOOL.
LOOK AT THE WAY
IT'S PERFECTLY COOKED.
CHEF RAMSAY'S MENU IS SO--
SO INNOVATIVE, SO DIFFERENT,
SO NEW.
I LIKE IT AND I SHOULD'VE
CHANGED IT A LONG TIME AGO.
I TELL YOU RIGHT NOW,
I-I WANT YOU AND EVERYBODY
TO MAKE THAT FOOD LIKE THAT.
IF NOT,
IT'S NOT ACCEPTABLE.
SEE THE WAY
IT'S OVER THERE?
SEE THE WAY
IT'S OVER THERE?
I WANT IT TO BE THE SAME
ALL THE TIME.
YEAH.
ALL RIGHT?
AND--AND--AND THE APPETIZERS
I WANT TO BE THE SAME.
I TOLD MANNY TOO,
AND I'M TELLIN' YOU.
'CAUSE YOU KNOW
SOMETHIN', MAN?
I CAN'T BE NERVOUS
ANYMORE.
WORRIED IF I'M GONNA
KEEP THIS PLACE,
I'M NOT GONNA KEEP IT,
IF I'M GONNA LOSE IT.
YOU HEAR ME?
THIS WEEK,
WITH THIS GUY,
UNBELIEVABLE, MAN.
REALLY OPENED UP MY EYES.
I WAS JUST DOING THE SAME
THING OVER AND OVER.
AND LOOK WHAT WE GOT.
NOBODY GIVIN' ME FRESH IDEAS.
NOBODY HELPIN' ME OUT.
THIS IS WHAT THIS GUY DID.
THANK GOD THIS GUY CAME.
GOD BLESS THIS GUY.
YOU KNOW THAT?
IT'S MY FAULT.
YOU KNOW THAT?
SITTIN' ON MY ASS
NOT TRYIN' TO MAKE A CHANGE.
SITTIN' ON MY ASS
NOT TRYIN' TO MAKE A CHANGE.
YEAH.
TONIGHT, I'M COUNTING
ON JOSE.
THE KITCHEN HAS TO FUNCTION
BETTER.
HAS TO HAPPEN
IN THE KITCHEN.
I WANT IT TO WORK.
WITH A BRAND-NEW MENU
AND A COMMUNITY WILLING
TO GIVE SABATIELLOS
ANOTHER SHOT...
HI. HOW ARE YOU?
HE'S GOT SOME AWESOME
SPECIALS TONIGHT.
HOMEMADE LASAGNA...
IT'S NOW UP TO SAMMY
TO SHOW WHAT HE'S MADE OF.
ALSO, THE FILET MIGNON
IS REALLY GOOD.
I AM SO EXCITED
ABOUT TONIGHT.
ACTUALLY, I'M NERVOUS
AND EXCITED.
ACTUALLY, I'M NERVOUS
AND EXCITED.
IT'S A GOOD NERVOUS.
IT'S LIKE HAVIN' LITTLE
BUTTERFLIES
BEFORE YOU GO ONSTAGE.
WHAT I RECOMMEND
FROM THE GRILL
IS THE BISTECCA.
IT'S DELICIOUS.
WITH THE RESTAURANT NOW FOCUSED
ON BEING AN ITALIAN
STEAKHOUSE,
JOSE'S ABILITY TO COOK MEAT
IS PUT TO THE TEST.
COME ON, JOSE.
WE'RE GRILLIN' STEAKS
AND WE'RE COOKING
TO ORDER, YES?
SHOW ME
IT CAN BE DONE, YEAH?
BIG NIGHT.
GOT TO TALK.
I GOT IT. I GOT IT.
COMIN' UP.
WE'RE GONNA SPLIT
THE BISTECCA.
HOW DO YOU LIKE?
MEDIUM/MEDIUM-WELL
IS GOOD.
OKAY.
BIG, BIG, BIG NIGHT
TONIGHT.
BIG, BIG, BIG NIGHT
TONIGHT.
IT'S RELAUNCH NIGHT.
AND A COUPLE OF QUESTIONS
UNANSWERED.
CAN SAMMY RUN THE RESTAURANT
THE WAY IT SHOULD BE RUN?
AND CAN JOSE DELIVER
ON A MENU
THAT CAN POSSIBLY SAVE
THIS RESTAURANT?
RIGHT NOW, I DON'T KNOW.
WELCOME TO SABATIELLOS.
THIS IS SO GOOD,
IT'S LIKE M&M'S--GONNA MELT
RIGHT IN YOUR MOUTH.
ENJOY, SIR.
GUYS, ENJOY.
I TOLD THE GUYS,
THIS IS OUR LAST HURRAH.
IF WE DON'T DO IT TONIGHT,
I'M GONNA LOSE EVERYTHING
THAT I WORK HARD FOR,
MY FAMILY, RESPONSIBILITY
TO THE COMMUNITY, EVERYTHING.
ALL RIGHT, I'D LIKE
THE SIX OUNCE FILET.
ALL RIGHT, I'D LIKE
THE SIX OUNCE FILET.
PORTOBELLO, UH,
POLENTA.
POLENTA? SURE.
YES.
HOW IS THAT?
GOOD.
AS ORDERS PILE IN...
YOU GOTTA START SENDING
SOME TABLES OUT
OR ELSE WE'RE GONNA BE
IN THE WEEDS.
THE KITCHEN IS ABOUT
TO BE PUT TO THE TEST.
AND SO IS SAMMY'S PATIENCE.
THAT'S A LOT OF PASTA.
MAKE ME ANOTHER ONE.
WE NEED TO GET THIS KITCHEN
UP AND RUNNING
AND GET FOOD TO THE TABLE
A LOT QUICKER.
YOU MAKE THE ENSALADA
MEDITERRANEAN?
NOT READY YET.
DID YOU MAKE THAT SPAGHETTI,
BUTTER BACK?
NO, NOT READY.
CAN YOU FIRE RIGHT AWAY?
YOU HEAR ME?
I HEAR YOU, SIR.
I FEEL LIKE I'M BABYSITTING.
I FEEL LIKE I'M BABYSITTING.
I HATE BABYSITTING.
I GOTTA BABYSIT THE STAFF.
I GOTTA BABYSIT THE KITCHEN.
OH, COME ON..
YOU GOT TO LISTEN TO ME NOW.
IT'S STONE COLD!
I DON'T KNOW WHY.
I'M GETTIN' REALLY NERVOUS.
I WANT TO KEEP THE CUSTOMER
HAPPY, PLEASE.
YOU USED TO BE GOOD
AT COOKING.
YOU USED TO BE FAST
AS HELL.
I DON'T KNOW WHAT HAPPENED.
YOU GETTING OLD?
JOSE'S NOT DOING THE WORK.
WE KEPT GETTING IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
COME WITH ME.
HERE'S MY WORRY.
58 COVERS IN.
SECOND TURN OF SERVICE.
TABLES COMING THROUGH, YES?
SERVICE TOO SLOW.
TABLES COMING THROUGH, YES?
SERVICE TOO SLOW.
BUT THIS IS NOT NORMAL.
THIS IS WORSE
THAN A SPAGHETTI HOUSE.
IS THAT WHAT YOU'RE DOING?
NO.
COME ON!.
I THINK JOSE'S KINDA LOST
HIS--HIS SENSE OF DRIVE.
YOU KNOW. I GUESS ME
BEING TOO HARD ON HIM.
I FINALLY REALIZED
WE NEED TO HELP HIM OUT.
SHOW ME
IT CAN BE DONE, YEAH?
WITH EVERYTHING AT STAKE,
SAMMY DECIDES TO JUMP BEHIND
THE LINE TO HELP JOSE.
BUT WILL HE MAKE IT
BETTER OR WORSE?
LET'S DO IT.
LET'S DO IT.
PUT IT IN. PUT IT IN.
PUT IT IN. THAT'S GOOD.
NO, I'M GONNA DO
EVERYTHING MYSELF.
NO, I'M GONNA DO
EVERYTHING MYSELF.
JUST GIMME.
WHEN I'M OVER THERE,
I NEED YOU, NOT NOW.
SUCKER.
HERE, LET'S READ THE THING.
OH, MY GOD!
JOSE, YOU'RE KILLIN' ME.
SON OF A.
WATCH OUT. WATCH OUT.
IT'S HOT.
OH, ME.
IT'S RELAUNCH NIGHT.
AND KNOWING IT'S DO OR DIE
FOR SABATIELLOS,
SAMMY HAS JUMPED
BEHIND THE LINE TO HELP.
OH, MY GOD.
SON OF A.
THANKS FOR TELLING ME IT'S HOT..
THANK GOD
THAT MY KITCHEN GUYS
ARE, UH, NOT INVOLVED
IN ANY BOMBS OR ROCKETS
OR DECISIONS BECAUSE
WE'D ALL BE IN DANGER.
PUT THE MEAT BACK UP HERE.
YOU CAN'T TAKE IT ALL.
YOU'RE NOT SUPERMAN.
COME ON.
WASTE OF TIME.
PUT IT IN. PUT IT IN.
PUT IT IN.
PUT IT IN. PUT IT IN.
PUT IT IN.
JOSE, GET IT DONE.
YOU'RE KILLIN' ME,
DAMN IT.
OUT OF HERE.
I GOTTA DO--DO--
DO ANOTHER TICKET.
LET ME DO IT.
HOW MUCH LONGER
DO WE HAVE TO WAIT?
I'LL DOUBLE-CHECK
ON THE TIME,
BUT I-I WOULD GIVE IT
ABOUT 25 OR 30 MINUTES.
THEY'RE STILL WAITING
FOR THAT TABLE AT THE BAR.
WHAT'S THAT?
THEY HAVE THE FILET MIGNON.
HOW COULD YOU FORGET
ABOUT THAT TABLE?
THE MACHINE PRINTED IT OUT
DOWN HERE
EXACTLY TWO MINUTES
AFTER YOU WERE IN THE KITCHEN.
WHICH--WHICH ONE?
I GAVE YOU
TWO MEDIUM-RARE, BRO.
I GAVE YOU
TWO MEDIUM-RARE, BRO.
THEY CONFUSED NOW.
TALK TO HIM IN SP--DOES
HE UNDERSTAND WHAT HE'S SAYIN'?
DOES HE UNDERSTAND
WHAT HE'S SAYING?
I DON'T THINK HE UNDERSTANDS.
TALK TO HIM IN CHINESE.
THIS IS ALL GONNA DIE HERE.
I'M NOT ON THAT
SIDE TONIGHT.
- SO UNORGANIZED.
- WE DON'T KNOW.
IF THEY NEED YOU BACK THERE,
YOU SHOULD KNOW
WHAT YOU'RE DOING.
IT'S COMING.
I PROMISE.
THEY'RE JUST--
THEY JUST WANTED
TO MAKE SURE
IT WAS NICE AND HOT.
IT WAS REALLY FRUSTRATING
FOR THE SIX PEOPLE AT THE BAR.
THEY WERE SITTING AT THE BAR
WAITING FOR THEIR FOOD.
AND THAT SHOULDN'T HAPPEN.
HOW--HOW FAR BEHIND
IS THE--
IT'S COMING OUT RIGHT NOW.
IT'S COMING OUT RIGHT NOW.
HERE IT COMES.
HERE IT COMES RIGHT NOW.
ME.
AFTER A LONG WAIT
BY MANY OF THE CUSTOMERS,
GORDON HOPES THE NEW DISHES
WILL BE WORTH THE WAIT.
ENJOY, GUYS.
IT'S REALLY GOOD.
REALLY GOOD.
VERY GOOD.
THIS IS ABSOLUTELY
DELICIOUS.
I CAN'T BELIEVE
THE CHANGE.
I CAN'T BELIEVE
THE CHANGE.
SABATIELLOS' RELAUNCH
ENDED SUCCESSFULLY.
PRIMARILY BECAUSE WHEN
THE KITCHEN STRUGGLED EARLY ON,
SAMMY JUMPED BEHIND THE LINE
AND HELPED
INSTEAD OF SPINNING OUT
OF CONTROL.
GIVE ME SEVEN ON THE FLY.
BEAUTIFUL.
EH. TO A BETTER DAY
AT SABATIELLOS.
HEY, GOOD LUCK
WITH THE FUTURE.
TONIGHT, MAKING THESE CHANGES
TO AN ITALIAN STEAKHOUSE,
IT WAS A STEP
IN THE RIGHT DIRECTION.
IT WAS A STEP
IN THE RIGHT DIRECTION.
IT WAS A NEW MENU.
IT WAS OUR FIRST TIME DOING IT.
THERE--THERE WAS
A FEW MISTAKES.
BUT WE'RE MOVIN' FORWARD.
I THINK--
I THINK IT'S GONNA--
IT'S GONNA ONLY GET BETTER
AND HELP THE RESTAURANT.
I'M LEAVING HERE
WITH THE SAMMY
THAT I'VE ALWAYS WANTED.
HEY, LOOK AT ME.
SERIOUSLY, BIG BOY.
A MAN THAT'S BACK
IN CONTROL.
HE KNOWS EXACTLY WHAT TO DO.
MOVE FORWARD AND MAKE
THOSE CHANGES.
I'M GONNA DO MY VERY BEST.
YEAH. HELL.
THANK YOU..
TAKE CARE.
WHEN I FIRST MET CHEF RAMSAY,
I THOUGHT HE WAS
AN ARROGANT JERK.
I THOUGHT HE WAS
AN ARROGANT JERK.
IT'S HIDEOUS.
AND THEN I KINDA SAW
THE WAY HE COMES ABOUT IT,
HE REALLY DOES CARE.
AND HE MADE ME REALIZE
I HAVE A PURPOSE.
AND HE GOT SOMETHIN'
OUT OF ME
THAT I HAVEN'T HAD
COME OUT IN A LONG TIME.
AND THAT'S HUNGER,
CREATIVITY.
IT'S THE WILL OF DOIN' GOOD
AGAIN.
TAKE CARE.
MY GOD. FINALLY.
I HONESTLY THOUGHT
I'D HAVE TO WAIT
FOR A LUNAR ECLIPSE
BEFORE THAT GUY SERIOUSLY
GOT THE MESSAGE.
AND WHO KNOWS?
SOMETIMES MIRACLES CAN HAPPEN.
---
TONIGHT ON KITCHEN NIGHTMARES...
I MAKE THE BEST ITALIAN FOOD
IN THE WORLD--I'M AWESOME.
CHEF RAMSAY HEADS
TO STAMFORD, CONNECTICUT...
SAME.
DIFFERENT TOWN.
TO TAKE ON SAMMY.
I-I CAN'T BELIEVE YOU'RE
TELLING ME MY FOOD SUCKS.
I HONESTLY THINK YOU'RE OUT
OF YOUR MIND.
AN OUT OF CONTROL OWNER
WHO'S DESTROYING
HIS RESTAURANT.
JOSE. I DON'T REALLY
GIVE A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
THERE'S ONLY ONE CHIEF
AND THAT'S ME.
SAMMY IS IN DENIAL
ABOUT HIS FOOD.
THE FOOD IS BAD.
YEAH.
IT'S NOT BAD THOUGH.
IT'S NOT BAD.
IT'S DISGUSTING.
I SHOULD'VE
PUNCHED HIM IN THE FACE
PUNCHED HIM IN THE FACE
FOR TALKIN' TO ME LIKE THAT.
AND EVEN THE CUSTOMERS
CAN'T ESCAPE HIS WRATH.
I DON'T WANT YOU TO STICK IT
BACK IN A MICROWAVE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK
FOR A MICROWAVE COMPANY?
I JUST WANTED TO PICK HER UP
AND THROW HER OUT.
THAT IS RUDE.
WITH ONLY ONE WEEK
TO TURN IT AROUND,
CAN GORDON BREAK THROUGH
TO SAMMY?
TAKE YOUR HEAD OUT YOUR
AND GET REAL WITH ME.
COME ON!
NOBODY TALKS TO ME
LIKE THAT.
OR IS THIS OWNER
BEYOND REPAIR?
I DON'T NEED THIS
TELLING ME
ABOUT HOW I RUN MY BUSINESS.
TONIGHT, IT'S THE BATTLE
OF GORDON VERSUS SAMMY.
TONIGHT, IT'S THE BATTLE
OF GORDON VERSUS SAMMY.
YOU LOOK PISSED
LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
STAMFORD, CONNECTICUT
IS A CITY THAT HAS A VAST
VARIETY OF RESTAURANTS.
IS A CITY THAT HAS A VAST
VARIETY OF RESTAURANTS.
SMACK IN THE CENTER OF TOWN
IS SABATIELLOS,
AN ITALIAN EATERY
OPENED THREE YEARS AGO
BY ITS OWNER
SAMMY SETTEMBRE.
KNOWN FOR HIS ONE SUCCESSFUL
PIZZERIA,
SAMMY HAS BEEN STRUGGLING
WITH THIS VENTURE
AND IS ONLY MONTHS
FROM CLOSING.
HOW WE DOIN', GUYS?
I WAS EIGHT YEARS OLD
WHEN I STARTED.
I WORKED AT MY BROTHER BENNY'S
RESTAURANT.
STARTING OUT MAKING PIZZA.
I ALWAYS HAD A DREAM
OF A REALLY NICE RESTAURANT.
HEY, HOW ARE YOU?
LONG TIME NO SEE, MAN.
HOW YOU DOING?
NICE TO SEE YOU.
I MAKE EVERYBODY FEEL
LIKE A SUPERSTAR
WHEN THEY COME TO SABATIELLOS
BECAUSE I'M A SUPERSTAR
AND THAT'S WHY MY NAME
IS ON THERE.
AND THAT'S WHY MY NAME
IS ON THERE.
IT'S ALL ABOUT ME.
HOW ARE YOU TONIGHT?
HOW ARE YOU?
GOOD. THANK YOU.
YOU'RE WELCOME.
I'VE BEEN WITH SAMMY
FOR TWO AND A HALF YEARS.
AND THE RESTAURANT
WAS REALLY BUSY ALL THE TIME.
AND IT SLOWLY DECLINED.
AND WE NEED
SOME CUSTOMERS.
I KNOW. I CAN'T BELIEVE THIS.
USUALLY, WE HAVE
A COUPLE TABLES.
WE HAVE AN AWESOME,
BEAUTIFUL PLACE.
I THINK THE DECOR
IS EXCELLENT.
I DON'T KNOW WHY
PEOPLE ARE NOT EATING HERE.
THE FOOD IS GOOD.
KILLS ME.
IF YOU THINK OF SOMETHIN' ELSE
TO COMPLAIN ABOUT,
PLEASE GET ME,
I'LL BE DOWNSTAIRS.
PLEASE GET ME,
I'LL BE DOWNSTAIRS.
THE NIGHTMARE AT SABATIELLOS,
IT'S SAMMY.
HE CAN BE REALLY NASTY.
TELL 'EM TO
GO TO WORK.
IF NOT, GO THE HOME.
YOU HEAR ME?
CALAMARI?
TO BE HONEST WITH YOU,
IT WAS EDIBLE.
THAT WAS ABOUT IT.
THANK GOD YOU DON'T HAVE
A MICROPHONE WITH YOU.
I DON'T WANT EVERYBODY
TO HEAR IT.
I THINK THAT IF SAMMY
DOESN'T CHANGE,
I DON'T THINK IT WOULD
MAKE IT ANOTHER YEAR.
MY.
OUT OF HERE.
THERE ARE EIGHT MEATBALLS
IN THERE.
WHY DO WE PUT
SO MANY MEATBALLS?
WHO IS HE?
A FRIEND OF YOURS?
MAN, YOU GUYS GO BOWLING
TOGETHER?
MY RESTAURANT'S A NIGHTMARE
MY RESTAURANT'S A NIGHTMARE
BECAUSE MY STAFF DOESN'T LISTEN
TO ME ALL THE TIME.
WHY YOU GOTTA BE A BIG SHOT
WITH MY MONEY, BRO?
BE A BIG SHOT ON YOUR DAY OFF.
THANKS, PAL.
I PRESENTLY HAVE OVER
A MILLION DOLLARS IN DEBT
TO THIS RESTAURANT.
I HAVE A HOUSE
ON THE LINE.
AND, UH, I CLEANED OUT
MY SAVINGS.
EVERYTHING RIDES
ON THIS PLACE.
25 OR 125?
125.
YOU SURE?
SAMMY IS VERY STRESSED OUT.
WHEN I LOOK AT HIM,
KNOWING HIM FOR SO MANY YEARS,
I CAN SEE A DIFFERENT PERSON.
HE'S JUST NOT AS HAPPY
AS HE USED TO BE.
HE'S JUST NOT AS HAPPY
AS HE USED TO BE.
I SHOULD'VE BEEN
A MAILMAN.
SWEAR TO GOD.
I WAITED MY WHOLE LIFE
TO STEP UP TO THIS PLATE,
WHICH IS THIS REALLY NICE
RESTAURANT, YOU KNOW.
AND IF I LOSE THIS RESTAURANT,
I'LL LOSE MY LIFE BECAUSE
MY RESTAURANT IS MY LIFE.
AS GORDON WALKS
THROUGH STAMFORD,
HE CATCHES UP
ON SABATIELLOS'
MOST RECENT FOOD REVIEWS.
RIGHT. FOOD REVIEWS.
"SABATIELLOS.
FOOD MEDIOCRE.
"DON'T GET ME WRONG.
"THE OWNER IS THE MOST
OBNOXIOUS HUMAN BEING
"I'VE EVER DEALT WITH.
"I'VE EVER DEALT WITH.
TWO STAR FOOD
AT FOUR STAR PRICES."
HERE WE ARE.
HOW ARE YOU?
GOOD. HOW ARE YOU?
WELL, INDEED, THANK YOU.
LET ME GET YOU A TABLE.
MAYBE GO UPSTAIRS
AND HAVE A BITE TO EAT.
YEAH, I'LL SHOW YOU.
UPSTAIRS? LET ME GET A MENU.
I WASN'T REALLY NERVOUS
WHEN CHEF RAMSAY
CAME TO THE RESTAURANT
BECAUSE I MAKE
THE BEST ITALIAN FOOD
IN THE WORLD--I'M AWESOME.
AND IT SPEAKS FOR ITSELF.
WELL, I CAN'T WAIT
TO LOOK AROUND.
MY GOD. LOOK AT THIS.
ISN'T IT INVITING?
NICE AND WARM?
IT IS NICE AND WARM.
SO IF THE DECOR'S
NICE AND WARM,
THE HOST IS NICE AND WARM,
IT MUST BE ALL ABOUT
THE FOOD, RIGHT?
MY FOOD IS GOOD.
MY FOOD IS VERY GOOD.
SO, UH, WHAT WOULD
YOU RECOMMEND FOR LUNCH?
SO, UH, WHAT WOULD
YOU RECOMMEND FOR LUNCH?
MY LASAGNA'S HOMEMADE.
ALL THIS IS FRESH, RIGHT?
YES. EVERYTHING IN THE HOUSE
IS FRESH.
IF IT'S NOT FRESH,
WE DON'T SELL IT.
THE SOUP OF THE DAY IS A...
IT'S A-A WEDDING SOUP.
CONSISTS OF VEGETABLES
AND LITTLE MINI MEATBALLS.
IT'S REALLY NICE.
ACTUALLY, I HAVE
THE BEST BALLS IN TOWN.
IT'S AWESOME.
PEOPLE LOVE IT.
OKAY.
WHEN CHEF RAMSAY SAT DOWN,
THE FIRST THING I THOUGHT,
MAN, THIS GUY'S
GONNA BE SURPRISED.
HE'S DEFINITELY GONNA DO
SOME KIND OF CARTWHEELS
AFTER HE EATS THIS FOOD.
HE'S GOT--HE'S GOT
A FEW ITEMS HE WANTS.
SO WE START OFF
WITH THE SOUP OF THE DAY.
I'M GONNA TRY THE LASAGNA
I'M GONNA TRY THE LASAGNA
'CAUSE HOMEMADE.
AND THEN FINALLY I'LL FINISH UP
WITH A NEW YORK STRIP.
HOW DO YOU WANT THAT COOKED?
MID RARE.
STEAK RARE.
STEAK RARE.
'SCUSE ME, PLEASE.
AND HOW LONG
YOU BEEN HERE, DAVID?
THREE YEARS.
THREE YEARS. WOW.
DID YOU PUT HIS ORDER IN?
DID YOU PUT HIS ORDER IN?
I'M TALKING TO HIM.
JUST WANT TO MAKE SURE
WE TAKE CARE OF HIM.
YEAH. THAT'S FINE.
OKAY, SO...
WHY DOES HE INTERRUPT YOU
LIKE THAT?
SOMETIMES IN THE MIDDLE,
I'M GIVING, LIKE, SPECIALS.
OH, I'M SORRY, I'M--I GOTTA,
UH, BRING DAVID.
I'M, LIKE, I'M TALKING
TO THE PEOPLE.
I'M, LIKE, I'M TALKING
TO THE PEOPLE.
THEY FEEL LIKE WHAT'S
THE MATTER WITH HIM?
THAT'S NOT NICE.
THAT'S NOT NICE AT ALL.
SAMMY, HE GOT NO MANNERS.
AND I THINK SOMEBODY
GOTTA TEACH HIM HOW HE GOTTA BE
WHEN HE'S WORKIN'.
GIVE ME FIRST THE LASAGNA.
AND THEN YOU'RE GONNA GIVE ME
THE, UH, SIRLOIN STEAK.
YOU HEAR WHAT HE SAID?
MAKE IT NICE, PLEASE.
YOU GOT THAT WEDDING SOUP,
RIGHT?
YES, YES, YES.
WOW. THAT WAS QUICK.
THANK YOU. LOVELY.
IT'S HIDEOUS.
LIKE A MISHMASH OF BITS
OF PUT TOGETHER
AND BROUGHT TO THE BOIL.
AND ANEMIC GRAY MEATBALLS
IN THERE.
HOW WAS YOUR SOUP?
YEAH.
THAT'S A WEDDING SOUP?
THAT'S TO GET 'EM
IN THE MOOD TO GET MARRIED.
. I'D RATHER
GET DIVORCED.
OH, MY GOD.
AND THAT'S MADE FRESH
EVERY DAY, IS IT?
NORMALLY, OUR SOUPS
LAST TWO DAYS.
TWO DAYS.
HOW CAN IT BE
SOUP OF THE DAY
WHEN IT'S SOUP
OF YESTERDAY?
AND IT'S SORT OF--
IT'S BLAND.
ANYWAY, HOPEFULLY...
ANYWAY, HOPEFULLY...
HOPEFULLY THE OTHER DISHES
WILL BE BETTER.
THANK YOU.
SOUP OF THE DAY.
HE SAID THE SOUP--
THE SOUP IS BLAND.
IT'S NOT GOOD.
THAT SOUP WAS TWO DAYS OLD.
BUT THAT DOESN'T MEAN
IT'S GARBAGE.
YOU KNOW WHAT I'M SAYIN'?
WHO IS HE? HEALTH
DEPARTMENT CRITIC?
OH, MY GOD.
WELL, I CAN'T THROW
SOUPS OUT.
WHAT I WANT YOU TO DO
IS TAKE TWO LASAGNA'S OUT.
PUT 'EM IN THE MIC.
PUT 'EM IN THE MIC.
MAKE SURE THAT LASAGNA'S
NICE AND HOT, MANNY.
I TOLD HIM IT'S MY HOMEMADE
LASAGNA.
MY SIGNATURE ITEM, OKAY?
DO THE RIGHT THING.
LASAGNA, PLEASE.
MANNY, GOT A DISH FOR HIM?
WOW.
HERE'S YOUR LASAGNA.
- HOMEMADE LASAGNA.
- OH.
LOOK AT THAT.
SOMEONE DROP IT?
GOD.
HERE WE'VE GOT, LIKE,
WHITE BITS OF CHICKEN OR VEAL.
BUT THERE SEEMS TO BE SOMETHING
SLIGHTLY SYNTHETIC
AND PLASTIC INSIDE
THAT TASTES
ABSOLUTELY HIDEOUS.
IF THAT IS HOMEMADE,
I'LL DANCE
IN THIS RESTAURANT TONIGHT
STARK BOLLOCK NAKED.
THAT IS NOT HOMEMADE.
HOLY CRAP.
HERE'S THE STEAK.
THANK YOU.
WHAT IS THAT IN THERE?
THAT'S THE, UH,
GROUND BEEF.
THAT'S BEEF?
IT LOOKS LIKE CANNED
DOG FOOD.
ASK THE CHEF WHERE THE, UH,
RECIPE'S FROM,
IF IT'S HOMEMADE.
IF IT'S HOMEMADE.
HE WANTS THE RECIPE
TO THE LASAGNA.
WHAT'S WRONG--WHAT'S WRONG
WITH THE LASAGNA?
HE WANTS TO KNOW
IF IT'S A HOMEMADE LASAGNA,
WHERE YOU GET THE RECIPE.
MY MOTHER.
AND WHERE YOU PUT
GROUND BEEF ON--
'CAUSE IT'S ITALIAN LASAGNA.
IT'S NOT
CHINESE LASAGNA.
IT'S A TOUGH STEAK.
NOT SEASONED. GREASY.
THE FOOD IS CONSISTENT.
THE FOOD IS CONSISTENT.
CONSISTENTLY POOR.
WHAT A SHAME. OKAY.
I'M DONE.
THAT'S FULL OF GREASE.
WHERE DO THOSE STEAKS COME FROM?
WHO BUYS THEM?
IS THAT SAMMY?
YEP.
THE FOOD IS REALLY,
REALLY BAD IN ALL ASPECTS.
WE'VE BEEN TRYING TO TELL SAMMY
FOR A LONG TIME.
BUT OF COURSE
BECAUSE WE ARE THE EMPLOYEES,
HE DON'T LISTEN.
HAVING HAD A GOOD TASTE
OF SOME BAD DISHES,
GORDON HEADS
TO THE KITCHEN
TO MEET WITH SAMMY
AND HEAD CHEF JOSE.
TO MEET WITH SAMMY
AND HEAD CHEF JOSE.
HI, GUYS.
HOW YOU DOIN'?
LET'S GO THROUGH IT TOGETHER,
SHALL WE?
SOUP WAS HIDEOUS.
HOW OLD IS THAT SOUP?
THE SOUP HAS BEEN, LIKE, UH,
THREE DAYS WITH ME HERE.
THREE DAYS WITH YOU. YEAH.
IT TASTED LIKE IT.
IT TASTED DISGUSTING.
BLAND AND EVERYTHING
WAS COOKED TO.
THE LASAGNA.
LET'S QUICKLY ON TO THAT.
THAT WAS UNIQUE.
UNIQUELY.
THAT'S HOMEMADE?
WHERE IS IT?
TELL HIM WHERE IT IS.
LASAGNA'S OVER THERE.
CAN YOU GET ME A PORTION?
WHY WAS IT DRY IN THE MIDDLE.
WHY WAS IT DRY IN THE MIDDLE.
SHOW HIM. WE PROPORTION IT.
WE CUT 'EM.
IT'S FROZEN.
HE SAYS--HE SAYS
IT'S FROZEN.
HOW OLD IS THAT?
WE MAKE THREE TRAYS
OF LASAGNA AT A TIME.
AND THEN WE PROPORTION THEM
AND THEN WE FREEZE THEM.
WE TAKE SOME OUT
AS WE NEED 'EM.
RIGHT. OKAY.
SO IT'S NOT FRESH.
THAT'S WHAT
I'M TRYING TO SAY.
IT DOESN'T MEAN IT'S BAD.
DOESN'T MEAN
IT'S BAD.
I'M AN ITALIAN MAN.
HERE'S A GUY FROM SCOTLAND.
HE KNOW
ABOUT LASAGNA?
DOES ANY CHEF
THROW FOOD AWAY
IF IT'S NOT BAD?
ANSWER THAT, MR. RAMSAY.
ANY CHEF?
YES. HELLO.
ANY--SHALL I ANSWER IT
OR YOU GONNA.
ANY--SHALL I ANSWER IT
OR YOU GONNA.
- NO, TELL ME.
- GO AHEAD. TELL ME.
ARE YOU GETTING
UPSET NOW?
NO, NOT AT ALL.
NOT AT ALL.
A LITTLE BIT, MAYBE.
EVERY CHEF I KNOW
MAKES LASAGNA FRESH EVERY DAY.
WHEN CHEF RAMSAY STARTED
CRITIQUING,
TELLING ME ALL THESE
BAD THINGS ABOUT MY FOOD,
I THOUGHT, WHAT IS THIS GUY,
OUT OF HIS MIND?
THEN THE BIGGEST DISAPPOINTMENT
WAS THE STEAK.
WHO BUYS THE STEAK?
THAT'S THE TOUGHEST STEAK
I'VE EVER EATEN.
I DROPPED DOWN
ON THE STEAKS
BECAUSE MY BUSINESS
HAS DROPPED.
IT WAS A CHOICE STEAK.
IT'S NOT MY BLACK ANGUS.
YOU'RE RIGHT.
I LOVE THE WAY YOU GOT EXCUSES
FOR EVERYTHING.
I COULDN'T DO ANYTHING RIGHT.
I MEAN, IT WAS--
IT WAS AMAZING.
I MEAN, IT WAS--
IT WAS AMAZING.
IT WAS VERY HARD
FOR ME TO SWALLOW.
I CO--I COULDN'T BELIEVE
HE SAID EVERYTHING I DID
WAS WRONG.
YOU'RE VERY PUMPED UP.
I AM PUMPED UP BECAUSE I BELIEVE
WE HAVE GOOD STUFF.
ARE YOU ASKING ME
OR TELLING ME?
I'M TELLING YOU, I THINK
MAYBE YOU WOKE UP
ON THE WRONG SIDE
OF THE BED.
I GET OUT OF THE SAME SIDE
OF THE BED EVERY DAY.
I KNOW WHAT THE
I'M TALKING ABOUT.
AND THAT FOOD WAS BLAND.
I-I CAN'T BELIEVE
YOU'RE TELLING ME MY FOOD SUCKS.
I CAN'T BELIEVE IT.
I-I HONESTLY THINK YOU'RE OUT
OF YOUR MIND.
IT AIN'T--IT AIN'T--
THERE'S NOTHIN' WRONG WITH IT.
THERE'S NOTHIN' WRONG.
I THINK YOU'RE A LITTLE
TOO CRITICAL--OVERCRITICAL.
THE MINUTE YOU GET DOWN
OFF YOUR HIGH HORSE
THE MINUTE YOU GET DOWN
OFF YOUR HIGH HORSE
AND START UNDERSTANDING
WHAT THE 'S WRONG
WITH THIS PLACE,
THEN WE MAY HAVE SOMETHING
COMPATIBLE TO WORK WITH.
ARE YOU FINISHED?
ARE YOU DONE?
AM I DONE?
I'VE JUST STARTED.
I CAN'T BELIEVE THIS.
UNBELIEVABLE.
OKAY, I'M GONNA GO CLEAR
MY HEAD.
I WANT SOME, UH,
SOME.
I NEED SOME FRESH AIR.
YEAH. WANT ME TO SHOW YOU
WHERE THE DOOR IS?
I'LL GO THROUGH
THAT ONE THERE.
THANKS.
HE CRITIQUED THE
OUT OF ME
AND JUST LIKE REALLY
BROKE MY.
THIS GUY'S OUT OF CONTROL.
I THINK SOMEONE NEEDS
TO PUT HIM IN LINE.
LET ME TELL YOU SOMETHING,
FOR A GUY TO TALK LIKE THAT
IN FRONT OF ME LIKE THAT,
I CAN'T BELIEVE IT.
I CAN'T BELIEVE IT.
AND HE'S STILL ALIVE?
AND WE DIDN'T SHOOT HIM?
KILL THAT GUY.
COMING UP, THE BATTLES
INTENSIFY...
WHAT THE IS THAT?
BETWEEN CHEF RAMSAY AND SAMMY.
THAT IS CHICKEN NOVELLA.
IT'S COOKED HALFWAY.
IT'S.
AND GORDON IS SHOCKED
WHEN SAMMY TAKES ON
A CUSTOMER.
I DON'T WANT YOU
TO STICK IT BACK
IN A MICROWAVE.
ALL RIGHT, PUT IT
IN A MICROWAVE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK
FOR A MICROWAVE COMPANY?
AND LATER, A BRAWL WITH GORDON
MAY FINALLY PUSH SAMMY
OVER THE EDGE.
DO ME A FAVOR.
TAKE YOUR HEAD OUR YOUR
AND GET REAL WITH ME.
TAKE YOUR HEAD OUR YOUR
AND GET REAL WITH ME.
NOBODY TALKS TO ME
LIKE THAT.
YOU LOOK PISSED,
LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
AFTER A NIGHT FILLED
WITH SAMMY'S EXCUSES,
GORDON DECIDES TO TAKE
A CLOSER LOOK AT THE KITCHEN.
RIGHT.
PLACE IS SPOTLESS.
ABSOLUTELY SPOTLESS.
AMAZING.
WHAT THE?
RAW CHICKEN
AND COOKED CHICKEN.
RAW CHICKEN
AND COOKED CHICKEN.
- WHERE'S SAMMY?
- WHAT THE 'S THAT?
WHAT IS THAT?
WHEN WERE THEY COOKED?
CAN YOU GET ME SAMMY,
PLEASE? YEAH?
HELL.
SAME.
DIFFERENT TOWN.
SAMMY, HAVING A QUICK LOOK
AROUND THE KITCHEN.
UH, THE PLACE
IS SPOTLESS, YEAH?
VERY CLEAN.
KITCHEN'S IMMACULATE.
WE TRY.
UNFORTUNATELY, THE 'S
NOT IN THE FRIDGE.
WHAT'S THIS?
HAVE A LOOK AT THIS.
WHAT'S THIS?
HAVE A LOOK AT THIS.
THAT'S NOT THE WAY
WE COOK, IS IT?
WHAT DO WE GOT?
CHICKEN FRANCAISE THERE.
YEAH.
COOKED. SAT THERE. YEAH?
AND WHAT'S THE MATTER
WITH IT?
WHAT'S THE MATTER
WITH IT?
WHAT'S THAT SAT
NEXT TO IT?
IT'S GRILLED CHICKEN
MARINADE.
WE DO IT FOR SANDWICHES
AND FOR SALADS.
THAT'S RAW CHICKEN,
SAMMY.
WE CAN'T PUT 'EM
CLOSE BY EACH OTHER?
OH, COME ON.
I KNOW YOU WANT
TO MOUTH OFF
AND TELL ME HOW
WRONG I AM
AND I'M A
MEATBALLER,
BUT THAT'S APPALLING.
WHAT'S THIS HERE?
- IT GETS WORSE.
- WHAT THE IS THAT?
AND WHY IS IT COOKED?
BECAUSE IF WE MAKE IT RAW
AND BAKE IT IN THE OVEN,
IT'S GONNA TAKE TOO LONG.
THE CUSTOMERS
ARE NOT GONNA WAIT.
THEY'RE GONNA LEAVE.
WELL, CUSTOMERS AREN'T HERE.
SO HOW CAN THEY LEAVE IF THEY'RE
NOT HERE TO BEGIN WITH?
IT'S A NICE DISH.
PEOPLE LIKE IT.
IT'S.
I DON'T KNOW. HE COMES IN
LIKE HIS DOESN'T STINK.
AND I WAS TRYIN' TO BE PREPARED,
BUT HE GETS MY BLOOD ROLLIN'.
AND HE'S OUT
OF CONTROL.
CAN YOU DO ME A FAVOR?
CAN YOU GET RID
OF THE COOKED MEAT
AND PUT THEM WITH COOKED MEAT
AND THE RAW MEAT
WITH RAW MEAT
BEFORE WE KILL
SOMEONE?
HE'S RIGHT.
HE'S RIGHT.
ARGUE BACK.
I'M DYING.
HOLY CRAP.
YOU KNOW--
YOU KNOW THAT, BRO.
JOSE, YOU'RE KILLIN' ME.
JOSE, YOU'RE KILLIN' ME.
MY KITCHEN STAFF,
THEY'RE NOT DOIN' THEIR JOB.
EVERYBODY WANTS TO DO SOMETHING
THEIR OWN WAY.
AND THERE'S ONLY ONE CHIEF,
AND THAT'S ME.
OH, MY GOD.
FOUR FOR DINNER?
YES, PLEASE.
MAIN COURSE,
I GOT A STUFFED FILET OF SOLE
STUFF WITH CRAB MEAT.
THE, UH, NEW YORK STRIP.
THANK YOU.
DINNER SERVICE TONIGHT
IS GONNA BE OUTSTANDING.
AND I WANT TO SHOW CHEF RAMSAY
THAT WE REALLY DO KNOW
HOW TO MAKE GOOD STUFF.
JOSE, I'M WAITING
FOR TABLE THREE.
JOSE, I'M WAITING
FOR TABLE THREE.
IS THAT SOLE ALMOST READY?
THANK GOD.
WHAT'S THIS SOLE
STUFFED WITH, JOSE?
IMITATION CRAB MEAT?
YEAH.
WHY IMITATION?
HOW, UH...
NO, IT'S NOT ALL FAKE.
WE--WE, UH--JOSE, YOU TOLD HIM
THAT THE CRAB MEAT'S FAKE?
WE--WE, UH--JOSE, YOU TOLD HIM
THAT THE CRAB MEAT'S FAKE?
I--NORMALLY--
I CAN'T WAIT FOR WHAT
KIND OF
YOU'RE GONNA COME BACK
WITH NOW.
NO AT ALL.
NORMALLY WE DO PUT
THE LUMP CRAB MEAT. WE DO.
$28. YOU TAKING A
OUT OF STAMFORD.
WE ALL MAKE MISTAKES.
YOU KNOW, MAYBE I CUT
SOME CORNERS.
BUT DON'T CALL ME A LIAR
OR A CHEAT
OR A DISHONEST GUY.
I WOULDN'T BE THIS FAR
BEING A LIAR, CHEATER,
AND DISHONEST.
SO I THINK YOU SHOULD
TAKE IT BACK.
YOU'RE MAKING ME LOOK HORRIBLE
IN FRONT OF THIS GUY.
YOU'RE MY NUMBER ONE GUY,
RIGHT?
SON OF A.
I DON'T WANT THE FISH.
THAT'S NOT GOOD.
I DON'T WANT THE FISH.
THAT'S NOT GOOD.
OKAY. I'M SORRY.
WHAT--WHAT'S THE MATTER
WITH THIS?
BUT IT'S WATERY.
I'M GONNA TASTE.
HOW BAD? HOW BAD?
IT'S NOT BAD THOUGH.
IT'S NOT BAD.
IT'S NOT BAD.
OH NO. COME ON.
HE SPITS IT OUT.
IT'S NOT BAD.
YOU'RE
DELUSIONAL.
NO, NO, IT'S NOT--
IT'S NOT--
IT'S MUSHY.
IT'S WATERY.
IT'S NOT THE RIGHT CRAB MEAT.
YOU'RE RIGHT.
IT'S NOT THE RIGHT CRAB MEAT.
YOU'RE RIGHT.
IT'S FAKE.
AND IT'S DISGUSTING.
YOU'LL JUMP UP AND DOWN
LIKE A BIG BABOON.
HOO HOO, IT'S GOOD.
WHOO!
I THINK WE MAKE GREAT FOOD.
IF I DIDN'T MAKE GREAT FOOD,
I WOULDN'T BE HERE.
SO FOR THIS
TO TELL ME
THAT I'M NOT DOIN' GOOD,
IT REALLY PISSES ME OFF
TO BE HONEST WITH YOU.
WATCHING THIS RESTAURANT PERFORM
IS EMBARRASSING.
FAKE CRAB MEAT
INSIDE A SOLE.
IT'S PRETTY OBVIOUS,
IT'S BECOME THE APPENDIX
OF RESTAURANTS IN STAMFORD.
YOU JUST WANT TO GET RID
OF IT AND GET IT OUT.
BOLLOCKS.
HOW'S EVERYTHING?
I-I THINK I'D LIKE TO HAVE IT
JUST A LITTLE BIT MORE DONE
THAN THAT.
A LITTLE MORE?
YEAH.
OKAY.
GIVE ME ONE SECOND, OKAY?
WHAT'S THE MATTER?
LISTEN, JOSE.
WHAT'S THE MATTER?
COOK A LITTLE MORE
A LITTLE BIT.
WHAT'S WRONG ON IT?
COLD IN THE MIDDLE.
PUT IT IN THE MICROWAVE.
JUST PUT IT
IN THE MICROWAVE.
PUT IT A MINUTE
AND A HALF.
RACK OF LAMB?
A RACK OF LAMB
RIGHT NOW.
YES. THANK YOU.
WHAT'S THE MATTER
WITH IT NOW?
WHAT'S THE MATTER
WITH IT NOW?
WHAT'S THE MATTER?
NOW WAIT, LET ME SEE IT.
NOW IT'S TOO MUCH COOKED
OR IT'S TOO RARE.
AND NOW IT'S TOO MUCH?
HOW DO THEY WANT
THEIR MEAT THE FIRST TIME?
OH, MY GOD.
HOW DO THEY WANT IT COOKED?
HOW DO THEY WANT IT COOKED?
SAMMY, I DON'T KNOW.
I'M GONNA
ASK THE LADY IN THERE.
WITH FOOD NOW COMING BACK,
IT'S A PERFECT OPPORTUNITY
FOR GORDON TO WITNESS
SAMMY'S CUSTOMER SERVICE
SKILLS.
HOW DID YOU WANT
YOUR MEAT COOKED?
DID YOU WANT IT RARE?
I WANTED IT MEDIUM RARE.
SO CAN WE MAKE YOU
ANOTHER ONE?
WILL YOU WAIT
OR YOU DON'T WANT IT AT ALL.
OH, I'LL WAIT.
BUT THE THING IS,
I DON'T WANT YOU TO STICK IT
BACK IN A MICROWAVE
IF IT'S NOT--
NO, WE'RE GONNA THROW THAT OUT
AND MAKE YOU A NEW ONE.
NOBODY'S TALKING
ABOUT MICROWAVE.
YOU'RE THE ONE
THAT'S TALKING ABOUT MICROWAVE.
IT CAME OUT OF A MICROWAVE.
OTHERWISE THEY WOULDN'T
BE EXUDING HEAT.
DO YOU WORK
FOR A MICROWAVE COMPANY?
YOU KNOW SO MUCH
ABOUT MICROWAVE.
YOU KNOW SO MUCH
ABOUT MICROWAVE.
UNBELIEVABLE.
UNBELIEVABLE.
TOLD 'EM TO TAKE A HIKE.
THEY'RE LEAVING.
TASTE IT, SAMMY.
. TOLD ME IT WENT
TO A MICROWAVE?
GONNA MAKE--LET HER WAIT.
LET HER WAIT NOW.
I DON'T KNOW IF THIS LADY
WANTED A FREE MEAL OR WHATEVER.
I THOUGHT IT WAS
A TOTAL NIGHTMARE.
I KEPT MY COMPOSURE.
I WANTED TO KILL HER
AND I DIDN'T.
JOSE, NOT YOUR FAULT.
THE LAMB IS TOUGH.
IF YOU HAVE TOOLS
TO WORK WITH,
IF YOU HAVE TOOLS
TO WORK WITH,
OF COURSE YOU'RE GONNA
CREATE FOOD.
THERE'S THE LAMB,
MARCO.
BRING IT TO HER. COME ON.
I'M GONNA FOLLOW YA.
NO. WAIT. WAIT.
WE'RE NOT DONE YET.
I WANT TO SEE YOU
CUT INTO IT.
HOW IS IT?
IS IT STILL TOO RARE?
YOU KNOW WHAT, I'M DONE.
NO MORE CHANCES.
UNBELIEVABLE.
OH, MY GOD. I JUST WANTED
TO PICK HER UP
AND THROW HER OUT.
THERE'S A RIGHT WAY
AND A WRONG WAY
OF HANDLIN' SOMETHING LIKE THAT,
AND SHE WAS TOTALLY WRONG.
SHE SENDS IT BACK
THREE TIMES.
SHE SENDS IT BACK
THREE TIMES.
HOW DOES SHE
WANT IT COOKED?
SAMMY, YOU NEED
TO GO OUT THERE--
GO OUT THERE
AND APOLOGIZE TO THEM.
- I DON'T WANT TO APOLOGIZE.
- I DON'T GIVE A.
LET'S IT GO. SICK OF IT.
GO OUT AND APOLOGIZE
TO THEM.
I'M ACTUALLY
REALLY EMBARRASSED
THAT HE--
THAT HE MADE A SCENE
WITH ONE OF THE CUSTOMERS
TONIGHT.
REGARDLESS OF WHAT HAPPENED,
THE CUSTOMER IS ALWAYS RIGHT
IN A CUSTOMER SERVICE BUSINESS.
- I'M SO MAD.
- SUCKS.
I'M LIKE SO UPSET INSIDE.
I'M FUMIGATING.
TONIGHT, I LOOKED LIKE A
IN FRONT OF.
A REAL JOB TONIGHT.
YOU KNOW SOMETHING,
DON'T EVEN MAKE ANOTHER.
SHUT EVERYTHING DOWN
AND FORGET IT.
SHUT EVERYTHING DOWN
AND FORGET IT.
I DON'T REALLY GIVE
A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
SO MAD.
TONIGHT, I LOOKED
LIKE A
IN FRONT OF.
AFTER A FRUSTRATING EVENING
IN THE KITCHEN
AND IN THE FRONT OF HOUSE,
SAMMY HAS HIT
HIS BREAKING POINT.
YOU KNOW SOMETHING, DON'T EVEN
MAKE ANOTHER.
SHUT EVERYTHING DOWN
AND FORGET IT.
I DON'T REALLY GIVE
A.
SHUT IT DOWN.
WE WON'T DO NOTHING.
IT WAS, UH, ONE OF THE WORST
NIGHTS OF MY LIFE.
AND, UH, I WANTED TO STRANGLE
THE CUSTOMERS TONIGHT.
I WANTED TO STRANGLE MY GUYS,
ESPECIALLY IN THE KITCHEN.
EVERYBODY. IT WAS JUST
A TOTAL NIGHTMARE.
IT WAS A MESS.
IT WAS A MESS.
LADIES, THANK YOU
VERY MUCH.
THANK YOU.
THANK YOU GUYS.
I'M SORRY.
THAT'S ALL RIGHT.
IT'S NOT YOUR FAULT.
THANK YOU FOR BEING
SO UNDERSTANDING.
I REALLY APPRECIATE IT.
I'M THE PERSON
THAT APOLOGIZES FOR SAMMY
BECAUSE HE WON'T DO IT.
AND I DON'T WANT HIS REPUTATION
TO BE ANY WORSE
THAN I GUESS PEOPLE
ALREADY SEE IT.
I CAN'T BELIEVE ALL THIS.
I-I-I CAN'T BELIEVE IT.
ALL THE TIME,
HE DOES THIS.
THE SAME STORY.
ALL THE TIME THE SAME PROBLEM.
SAMMY, HE DON'T CARE.
LOST IT.
LOST IT.
I FEEL SO MAD.
I FEEL SO HURT.
I CAN'T GET MY STAFF
TO LISTEN.
I FEEL LIKE RUNNIN' AWAY,
TELL YOU THE TRUTH.
AFTER AN UNUSUAL EVENING
IN WHICH SAMMY SHUT DOWN
HIS OWN RESTAURANT,
GORDON HAS NOW CONFIRMED
THE SOURCE OF THE PROBLEMS
AT SABATIELLOS.
58 CUSTOMERS WE SERVED.
NOT 108.
58.
I'VE NEVER SEEN 58 COVERS
DONE IN SUCH A DIFFICULT WAY,
YOU KNOW THAT?
IS THAT NORMAL FOR YOU TO GO
INTO THE KITCHEN LIKE THAT
AND TALK TO THEM LIKE THAT?
IF I DIDN'T GO IN THERE AT ALL,
FORGET ABOUT IT.
IF I DIDN'T GO IN THERE AT ALL,
FORGET ABOUT IT.
WE WOULD HAVE 20 ENTREES
COME BACK.
YOU'VE GOT NO RIGHT
AS AN OWNER
TO BE SO SELFISH
AND START PICKING ON
STAFF OR BLAMING CUSTOMERS.
THE PROBLEM IS WITH YOU.
COME ON. ARE YOU SERIOUS?
YOU AGITATE CUSTOMERS.
YOU AGITATE STAFF.
WHY SO NEGATIVE?
WHAT DO YOU MEAN NEGATIVE?
I TRY TO KEEP
THESE GUYS HAPPY.
I WAS IN THERE--
THAT'S HAPPY?
ARE YOU KIDDING ME?
GUYS ARE MAKING MISTAKES
LEFT AND RIGHT.
MAN, YOU BETTER GO BACK
TO SCHOOL.
HE SAID THAT ALL THIS
IS ABOUT ME.
THE--THE WAY THE PLACE
IS GOING WRONG.
NOBODY TALKS TO ME
LIKE THAT.
NOBODY TALKS TO ME
LIKE THAT.
PEOPLE COME HERE
BECAUSE OF ME.
PEOPLE LOVE MY FOOD.
SAMMY, I'M HERE TO HELP.
I SEE A GUY THAT'S PASSIONATE
ABOUT RUNNING A RESTAURANT,
BUT CLUELESS.
YOU'RE THE HARDEST INDIVIDUAL
TO WORK WITH, MY FRIEND.
AND EACH AND EVERY ONE
OF YOUR STAFF
ARE TOO SCARED
TO TELL YOU THAT.
YOU HANDICAP THE KITCHEN.
A MENU FAR TOO BIG
WITH TWO COOKS IN THERE.
AND YOU'VE GOT SUCH
IMITATION MATERIAL IN HERE,
THEY CAN'T COOK IT.
WHAT DO YOU MEAN
IMITATION MATERIAL?
THAT STEAKS' NOT
BLACK ANGUS, 1855.
WE USED TO CARRY
BLACK ANGUS.
WE USED TO CARRY
BLACK ANGUS.
IT'S WHAT YOU'RE CHARGING
FOR NOW, SAMMY.
IT'S NOT ABOUT
WHAT YOU USED TO.
$28 FOR A STUFFED ROLL
FILET OF SOLE
WITH FAKE CRAB.
HEY, YOU'RE.
YEAH, I MADE SOME MISTAKES.
I CUT A COUPLE CORNERS.
WHY? I'M IN A
TOUGH SPOT RIGHT NOW.
WHAT THE.
YOU WOULD DO IT TOO, NO?
LOOK AT THE LEVEL
OF FALSE ADVERTISING
ON YOUR MENU
AND STOP TAKING THE PISS
OUT OF YOU AND STAMFORD.
DID YOU FORGET ANYTHING?
THAT'S IT?
SO ALL THIS IS ABOUT ME?
SO ALL THIS IS ABOUT ME?
OF COURSE IT IS.
I'VE GOT TO RETHINK.
I'VE GOT SOME IDEAS
AND SOME PLANS.
I GOTTA GET GOING
QUICKLY.
BUT I WANT YOU
TO DO ONE THING.
AND WHAT'S THAT?
TAKE YOUR HEAD OUT YOUR
AND GET REAL WITH ME.
OKAY.
I'LL SEE YOU
IN THE MORNING.
GOOD NIGHT.
STUBBORN.
I DON'T NEED THIS
TELLIN' ME ABOUT HOW
I RUN MY BUSINESS.
DON'T TELL ME THAT ALL THIS
IS BECAUSE OF ME.
HE'S FULL OF.
I DIDN'T LIKE THAT.
I DIDN'T LIKE THAT.
AND NEXT TIME THAT I SEE HIM
IN PERSON,
I'M GONNA TELL HIM.
IT'S A NEW DAY, AND GORDON
HAS COME UP WITH A PLAN
TO GET SAMMY BACK
ON TRACK.
HOW ARE YOU?
GOOD.
YEAH. GOOD.
SIT DOWN.
YOU LOOK, UH, PISSED,
LIKE YOU'RE READY
FOR A FIGHT.
DO YOU THINK I'M HERE
TO FIGHT?
NO. I DON'T--I THINK
YOU HAVE GOOD INTENTIONS.
YOU'RE A TOUGH GUY
TO GET THROUGH TO.
I KNOW. I KNOW.
YOU'VE GOT THIS DEFENSE
MECHANISM THAT NO ONE
YOU'VE GOT THIS DEFENSE
MECHANISM THAT NO ONE
SEEMS TO BREAK DOWN.
I CAME IN EARLY
THIS MORNING
TO SORT OF TALK TO YOU,
TO SORT OF TRY
TO GET THROUGH.
SO I WANT YOU TO TAKE ME
BACK TO THE BEGINNING.
I NEED TO KNOW MORE ABOUT SAMMY
TEN YEARS AGO.
YOU READY?
YES.
HOLY MACKEREL.
HOW DID YOU GET THIS PICTURE?
BECAUSE I HAVE THESE
UNDER--UNDER LOCK AND KEY.
THAT'S THE BIT I LIKE
AT THE BOTTOM.
"OWNING MY OWN BUSINESS...
SUCCEEDING BY 35."
I ALWAYS LOVED
THE RESTAURANT BUSINESS.
I ALWAYS LOVED
THE RESTAURANT BUSINESS.
WORKIN' FOR MY BROTHER
SINCE I WAS SMALL.
NINE YEARS OLD,
MAKIN' DOUGH,
TO MAKIN' SANDWICHES,
AND EVENTUALLY MAKIN' PIZZA.
WHICH BRINGS ME TO THIS.
OH MY GOD.
MY BROTHER BENNY PASSED AWAY
SEVEN YEARS AGO.
ACTUALLY GETTIN' ME
ALL CHOKED UP HERE.
THIS MAN'S A HERO
IN YOUR LIFE, RIGHT?
HE'S THE ONE
THAT REALLY GOT ME MOTIVATED.
I LOVE HIM.
HE WAS MORE OF A FATHER.
I MEAN, I WOULD DO
ANYTHING FOR HIM.
HE WAS AWESOME.
DO YOU MISS HIM?
TOTALLY.
'CAUSE LIKE,
UH, LIKE NOW,
I COULD--
I WOULD LOVE TO CALL HIM
AND--AND--AND ASK
FOR SOME ADVICE.
IT'S, LIKE, I DON'T KNOW
WHERE TO TURN.
IT ALL HAS TO COME FROM ME,
AND I'M, LIKE,
I'M BOMBARDED EVERYWHERE.
I CAN'T BELIEVE
YOU GOT THAT PICTURE.
THERE YOU GO.
I CAN'T BELIEVE
YOU GOT THAT PICTURE.
THERE YOU GO.
THIS WAS A HUGE SUCCESS,
THIS THING.
THAT'S HOW I MADE
MY MONEY.
THAT'S HOW I BOUGHT MY HOUSE
IN GREENWICH.
THAT'S HOW I-I GOT THIS.
NOW I FEEL LIKE EVERYTHING
IS, UH,
DRAINING ME.
I'M TRYING TO KEEP
THIS AFLOAT.
IT'S NOT A LITTLE PLACE
ANYMORE.
OVER THERE
WAS SMALL OVERHEAD.
I HAD LESS PEOPLE.
MAYBE I HAD MORE CONTROL
OVER IT.
NOW IT'S, LIKE,
I DON'T KNOW.
LOOK AT THAT.
YOU REMEMBER THAT DAY
LIKE IT WAS YESTERDAY, RIGHT?
YES.
"RESTAURATEUR
GIVES STUDENTS
A TASTE OF A CAREER
IN THE KITCHEN."
THEY LOVED IT.
THAT'S YOU
THAT'S YOU
IN A MENTORING, TUTORING,
UM, PROLIFIC POSITION.
NOW LOOK AT THE WAY
YOU WERE DEALING
WITH YOUR STAFF
AND YOUR CUSTOMERS LAST NIGHT.
AND, YOU KNOW,
IT'S NIGHT AND DAY.
AND THAT'S WHERE I NEED
TO CONNECT.
IN THERE. THAT SAMMY.
NOT TODAY'S SAMMY.
I NEED YOUR SUPPORT.
BUT MORE IMPORTANTLY,
I NEED TO GET YOU BACK IN LOVE
WITH THE RESTAURANT.
OKAY. I--LISTEN,
YOU GOT MY WORD.
NOT 110%,
I'M GONNA GIVE YOU 220%.
I WANT
THAT SAME FEELING BACK.
I WANT TO BE
THAT SAME SAMMY.
I WANT TO BE
THAT SAME SAMMY.
IT'S SAD THAT I WENT
THIS LONG.
THANK YOU.
PLEASE.
THANK YOU FOR YOUR HELP.
NOT AT ALL.
CHEF RAMSAY AND WHAT HE DID
REALLY OPENED UP MY EYES.
I FEEL LIKE, UM,
SOMETHING'S BREWIN'.
SOMETHING'S GOIN'.
SOMETHING'S MOVIN'.
IT'S THE BEST THING
I EVER FELT IN A LONG TIME
TO BE HONEST WITH YOU.
NOW THAT SAMMY
IS FOCUSED ONCE AGAIN,
GORDON HAS BEGUN TO MAKE
SOME MENU CHANGES
FOR TONIGHT'S DINNER SERVICE.
STRAIGHTFORWARD LASAGNA.
FIRST OFF, A SMALL AMOUNT
FIRST OFF, A SMALL AMOUNT
BOLOGNESE SAUCE.
TWO NICE LAYERS.
LITTLE BIT OF MOZZARELLA
IN THE MIDDLE.
HEAVY RICOTTA ON TOP.
NOTHING GETS PUT
IN THE FREEZER.
IN THE OVEN NOW.
OKAY. SO WE'LL DO A GRILLED
FILET MIGNON TABLESIDE.
LITTLE BIT OF THYME ON THERE,
AND WE'RE GONNA ROAST IT
NOW IN THE OVEN.
SHE GOES.
SOME POTATOES.
AND BRUSSELS SPROUTS.
NOW THAT GORDON HAS SHOWN THEM
HOW TO PREPARE
TONIGHT'S SPECIALS,
HE IS LOOKING
FOR THE FRONT OF THE HOUSE
TO CREATE SOME EXCITEMENT
IN THE DINNING ROOM.
HERE WE GO. TWO NICE SLICES.
NOT THIN SLICES.
UP. LIFT. BANG.
AND AWAY.
UP. LIFT. BANG.
AND AWAY.
AND PRESENT.
GREAT.
THIS IS JUST
ONE SMALL MEASURE
OF YOU PERSONALLY
REACHING OUT
AND DOING SOMETHING
DIFFERENT HERE.
SABATIELLOS HAS
NEVER DONE TABLESIDE.
SO WE'RE EXCITED ABOUT IT.
ACTUALLY, I'M VERY EXCITED.
I GOT MY CONFIDENCE BACK.
I GOT MY BACK.
I GOT MY LASAGNA BACK
ON TRACK.
IT'S GONNA BE GREAT TONIGHT.
WITH NEWS THAT GORDON RAMSAY
WITH NEWS THAT GORDON RAMSAY
IS IN TOWN,
SABATIELLOS IS BUSIER
THAN IT HAS BEEN IN YEARS.
BUT ONLY TIME WILL TELL
IF WE'LL SEE THE VOLATILE SAMMY
OR THE PERSONABLE,
FRIENDLY SAMMY.
I'M GONNA TOTALLY HAVE
AN AWESOME NIGHT TONIGHT.
WHEN PEOPLE WALK OUT
TONIGHT,
THEY'RE GONNA BE THINKIN',
WOW, IS THAT SAMMY?
WHAT A DIFFERENCE.
WE GOT TWO SPECIALS
FOR TONIGHT.
WE GOT A NICE,
BAKED LASAGNA.
ALSO, I GOT A NICE
BLACK ANGUS FILET MIGNON.
YOU DON'T EVEN NEED
A STEAK KNIFE BY THE WAY.
I TRIED THE FILET MIGNON.
OKAY? HAVE A GOOD TIME.
I'M VERY EXCITED FOR TONIGHT.
I'M VERY EXCITED FOR TONIGHT.
I FEEL COMFORTABLE
TO GO TO THE TABLES
AND SELL THE FOOD.
WE'RE GONNA GET, YEAH,
THE FILET.
THANK YOU.
HOW WE DOIN', JOSE?
YOU DO THAT 13?
TABLE 13?
AND WHAT ABOUT 15? YOU HAD ONE
FOR 15 WHICH IS THREE?
THIS MAN HAS TO TALK.
IF HE DOESN'T
OPEN UP AND TALK,
I KNOW. I KNOW.
IN ONE HOUR'S TIME,
WE'RE GONNA BE.
LOOK, UH, JOSE,
COME ON, MAN.
HELP ME OUT.
DON'T RUSH ME TO GET
THE TABLE OUT.
WHEN YOU RUSH,
NOTHING'S GOOD.
THANK YOU, BRO.
UP THE STAIRS, PLEASE.
THANK YOU, BRO.
UP THE STAIRS, PLEASE.
BE CAREFUL.
IS THIS MEDIUM?
ACTUALLY, YOU KNOW WHAT,
THAT'S REALLY RARE.
YEAH.
THAT'S WHAT I THOUGHT.
I'M SORRY.
NOT A PROBLEM.
JUST GIVE ME A FEW
MINUTES, ALL RIGHT?
OH NO.
OH, COME ON.
. SAMMY.
THIS IS SUPPOSED TO BE
MEDIUM, BRO. COME ON.
DON'T LET ME DOWN, JOSE.
COME ON. QUICK.
HE'S, LIKE, COMPLETELY
BEHIND ALREADY.
HI.
DO YOU WANT ME TO COOK MORE?
DO YOU WANT ME TO COOK MORE?
IT'S TOTALLY RAW.
HERE.
WE CAN DO THIS. OKAY?
THANK YOU.
YOU'RE WELCOME.
WANT IT LITTLE--COOKED
A LITTLE MORE?
MEDIUM.
I ASK FOR MEDIUM. PLEASE.
PUT THIS BACK ON THE GRILL.
MEDIUM.
MEDIUM. MEDIUM.
NO. NO. WHAT HAPPENED?
HE WANTS IT MEDIUM,
THAT STEAK.
WHAT'S IT SAY
ON THE TICKET?
IT SAID MEDIUM.
JUST READ THE TICKET, PAL.
IT'S VERY SIMPLE.
ALTHOUGH DINNER SERVICE
STARTED OUT WITH A VERY COOL,
CALM SAMMY,
PROBLEMS IN THE KITCHEN
HAVE BROUGHT OUT THE OLD SAMMY.
I'M TIRED
OF EXCUSES.
I'M TIRED
OF EXCUSES.
I'M TAKING
ALL THE BLAME HERE.
I LOOK LIKE
A.
THIS WHOLE.
I'M TIRED OF IT.
JOSE IS NOT COMMUNICATING.
HE'S TRYING TO DO
EVERYTHING HIMSELF,
AND IN TURN SLOWIN'
THE RESTAURANT DOWN
AND MAKING ME LOOK BAD,
AND MAKING ME GO UNDER.
I AM NOT GONNA LET
THAT HAPPEN.
JOSE, JUST MAKE THE FOOD.
DAMN IT.
UN--BELIEVABLE.
JOSE, JUST MAKE THE FOOD.
DAMN IT.
ALTHOUGH SAMMY MAY HAVE BEEN
THE MAIN CAUSE
OF THE PROBLEMS LAST NIGHT...
YOU DON'T LOSE. I LOSE.
I LOSE EVERYTHING HERE.
TONIGHT, HEAD CHEF JOSE
AND THE KITCHEN STAFF
HAVE DUG A HOLE
FOR THE RESTAURANT
THAT IS VIRTUALLY IMPOSSIBLE
TO GET OUT OF.
YOU GUYS ARE NOT COMMUNICATING.
ASK HIM,
"WHAT ARE YOU WORKING ON?"
YES, SAM--YOU KNOW, CALL ME.
LET ME KNOW THAT YOU HEAR ME.
YES, SAMMY, I GOT IT.
I DON'T KNOW
YOU'RE LISTENING.
IT WAS JUST A TOTAL NIGHTMARE.
IT WAS A MESS.
IT WAS A REAL MESS.
NOBODY HAD THEIR ACT
TOGETHER.
NOBODY HAD THEIR ACT
TOGETHER.
NOBODY KNEW WHAT THEY
WERE DOING.
WE KEPT GETTIN'
IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
OUT IN THE DINING ROOM,
THE CUSTOMERS CONTINUE
TO FEEL THE EFFECTS
OF THE PROBLEMS
IN THE KITCHEN.
YOU WANT ME TO COOK
A LITTLE MORE?
A LITTLE BIT MORE
WOULD BE GOOD.
SURE.
FOR YOU, IT'S FINE.
I KNOW YOU--I KNOW YOU SAID
A HARD TIME DOING...
I'M--I'M MAKING IT.
DON'T WORRY.
THANKS.
NO PROBLEM.
WHAT'S WRONG?
SAID MEDIUM.
OH ME. COME ON.
NOW.
NOW.
HEY, NOW LISTEN.
YOU--YOU'VE GOT TO LISTEN
TO ME NOW.
IT'S NOT GOOD ENOUGH, JOSE!
MEDIUM REQUESTED.
NO MORE EXCUSES. COME ON.
WE GOTTA COMMUNICATE BETTER.
OTHERWISE I'M GONNA LOSE
MY SHIRT.
EVERYTHING I EVER
WORKED FOR
IS BEING SHOT DOWN THE TUBE
AND BEING THE LAUGHING STOCK
OF STAMFORD.
WHO THE WANTS THAT?
WE'VE BEEN HERE
FOR HOURS.
I'M HUNGRY.
ARE YOU HUNGRY?
YEAH. WE'RE HUNGRY.
JOSE, LET 'EM DO
THE VEGETABLES.
DAMN IT!
MANNY, DON'T LET JOSE
DO ALL THE WORK
'CAUSE HE'S TOO
SLOW.
WE'RE LOSING
EVERYTHING HERE.
WE'RE LOSING
EVERYTHING HERE.
HE SPEAKS SPANISH,
TALK TO HIM IN SPANISH.
I DON'T CARE.
YO, CAN YOU--
CAN WE DO 61?
I CAN'T. IT'S NOT COOKED.
THEN WHAT ABOUT--DO 63.
WHY DON'T YOU, LIKE,
WHY DON'T WE FINISH
THE TICKETS YOU HAVE
IN FRONT OF YOU?
DON'T EVEN GRAB
THESE TICKETS.
DO 63. GET IT GOIN'.
IT'S GOIN' ALREADY.
IT'S COMING NOW.
WE NEED IT NOW.
YOU GOT IT GOING?
IT'S COMING NOW?
YEAH. WE NEED IT NOW.
JOSE, WE CAN'T KEEP
THESE PEOPLE
WAITING.
YOU'RE BETTER THAN THAT,
JOSE. GOD.
IT WAS A DISASTER TONIGHT.
THIS IS ONE OF THE WORST NIGHTS
I EVER HAD.
YEAH, SIT DOWN.
ANOTHER NIGHT.
ANOTHER ROUGH SERVICE.
AND SABATIELLOS
IS CLEARLY RUNNING OUT OF TIME.
THE BIG ISSUE HERE
IS THE KITCHEN.
YOU HAVE HAD A RELATIONSHIP
WITH THAT GUY
FOR 13 OR 14 YEARS.
IT'S LIKE A MARRIED COUPLE.
YEAH?
YOU'VE SWITCHED OFF
FROM EACH OTHER.
YOU BARK. HE IGNORES.
YOU BARK. HE IGNORES.
I'M NOT HAPPY WITH HIM.
YOU KNOW SOMETHIN'?
I HAVE BEEN TOO LAZY,
LETTING HIM DO EVERYTHING,
NOT CHECKIN' UP ON HIM.
I'M REALLY STARTIN'
TO OPEN UP MY EYES.
I CAN'T COUNT
ON THIS GUY ANYMORE.
YOU WANT TO KNOW
THE TRUTH?
I CAN'T COUNT ON HIM.
AND TONIGHT, I THOUGHT
IT WAS GONNA BE
SO EASY WITH STEAKS.
HE'S SENDING
MEDIUM RARE.
EVERY MEAT
CAME BACK RARE.
ANY CAN COOK STEAKS.
I'M GLAD YOU SEE IT.
I GOTTA DO SOMETHIN'
DIFFERENT.
YOU'RE ABSOLUTELY RIGHT.
AND THE MORE COMFORTABLE
I GET WITH THIS ,
THE MORE--THE MORE
THEY TAKE ADVANTAGE OF ME.
BUT I'LL BE HONEST WITH YOU?
HE DOESN'T STEP UP TO THE PLATE
TOMORROW, LET HIM GO.
HE DOESN'T STEP UP TO THE PLATE
TOMORROW, LET HIM GO.
I'LL GET SOMEBODY
TO REPLACE HIM.
IT BREAKS MY HEART!
WANT TO KNOW THE TRUTH?
I'M TIRED OF IT!
THAT IS EXACTLY
WHAT I WANTED TO HEAR
IN THE MIDDLE OF SERVICE.
I'M NOT GONNA COUNT ON JOSE
DOIN' THE JOB ANYMORE,
AND JUST SIT BACK AND LET
THIS GUY DO WHAT HE WANTS.
IT AIN'T HAPPENIN'.
IT'S EITHER I MAKE CHANGES NOW
OR I FAIL.
I DON'T WANT TO FAIL.
AFTER WITNESSING TWO FAILED
DINNER SERVICES,
GORDON SPENT THE NIGHT
DEVISING A PLAN
TO ALLEVIATE THE PROBLEMS
IN THE KITCHEN.
LET'S DISCUSS MENU.
LET'S DISCUSS MENU.
OKAY. THERE WE ARE.
WOW.
NOW, THE SECRET
BEHIND THIS
IS WE'RE GONNA STREAMLINE
THE MENU.
WE'VE INCREASED THE MEAT.
WE'VE BROUGHT DOWN
THE APPETIZERS.
THE GREENS ARE SIDES.
DESSERTS.
LOOK AT THE SIZE
OF THE MENU, JOSE.
THAT IS DONE
TO THE MAXIMUM ABILITY
OF WHAT WE GOT
TO COOK OUT OF DOWNSTAIRS.
THIS NEW MENU'S GONNA BE
MORE BETTER FOR US
TO KNOCK ALL THE FOOD OUT.
IT'S GONNA BE EASY
FOR ME.
TOMORROW, WE'RE GONNA RELAUNCH
THIS RESTAURANT
AS A UNIQUE
ITALIAN STEAKHOUSE.
SAMMY, WHAT DO YOU THINK?
I'M BLOWN AWAY BY IT.
WHAT AN AWESOME MENU.
I'M BLOWN AWAY BY IT.
WHAT AN AWESOME MENU.
IT'S SO MUCH NICER.
IT'S SMALLER.
IT'S MORE ATTRACTIVE.
GOT SOME REALLY NICE, UH,
ENTREES THERE--
REALLY AWESOME.
CHANGING IT
TO AN ITALIAN STEAKHOUSE
TOTALLY MADE A LOT OF SENSE
BECAUSE I HAVE TOO MUCH
COMPETITION.
I THINK NOW WE HAVE
SOMETHING TO SHOW PEOPLE.
WE'RE OOZING QUALITY, FRESHNESS,
GREAT STEAKS, GREAT WINE.
HAPPY?
I'M ECSTATIC.
LAUREN.
EXCITED. YEAH.
OKAY. GOOD.
I WAS VERY NERVOUS.
HAD A LOT OF DOUBTS.
BUT AFTER SEEING THE MENU,
I'M NOT SO NERVOUS
ANYMORE.
I FEEL MORE CONFIDENT.
I FEEL MORE CONFIDENT.
AND SO PREPARED NOW
TO DO SOMETHING DIFFERENT.
LET'S GO.
COMING UP...
EVERYBODY'D MAKE
THAT FOOD LIKE THAT.
IF NOT,
IT'S NOT ACCEPTABLE.
WITH THE RELAUNCH UPON THEM...
YOU MAKE THE ENSALADA
MEDITERRANEAN?
NO, IT'S NOT READY.
WILL THE KITCHEN
BE ABLE TO HANDLE
THE NEW STEAKHOUSE MENU?
I'M NOT ON THAT
SIDE TONIGHT.
COME ON!
CAN SAMMY KEEP HIS COOL
UNDER PRESSURE?
- OH, MY GOD.
- SON OF A.
WILL JOSE STEP UP...
COME ON, JOSE.
OR COULD THIS BE THE NIGHT
THAT FINALLY SINKS
SAMMY'S SHIP?
THAT FINALLY SINKS
SAMMY'S SHIP?
RIGHT NOW, I DON'T KNOW.
WITH THE RELAUNCH DINNER
JUST HOURS AWAY,
GORDON MEETS SAMMY
AND THE STAFF
TO INTRODUCE THE NEW DISHES
ON THE MENU.
OKAY. ENTREES.
THIS IS
OUR SELLING POINT.
THE BISTECCA.
WE'VE SEEN THAT.
IT FLEW OUT THE KITCHEN.
OKAY. UH, 14 OUNCE,
UH, BONE-IN NEW YORK STEAK.
LOOK AT IT.
SIX OUNCE FILET MIGNON
GRILLED LOBSTER TAIL.
THAT FOR ME IS THE HEARTBEAT
OF THIS RESTAURANT.
IF WE CAN ESTABLISH
THAT KIND OF EXCITEMENT
WITH A ITALIAN STEAKHOUSE,
WITH A ITALIAN STEAKHOUSE,
EVERYTHING ELSE
WILL FOLLOW SUIT.
THAT'S OUR JEWEL.
DIG IN. HAVE A TASTE.
GET FAMILIAR WITH IT
AND PUSH IT.
UNBELIEVABLE, RIGHT?
TRY IT.
CHEF RAMSAY'S MENU
COMPARED TO MY MENU
IS TOTALLY DIFFERENT.
MINE WAS OLD SCHOOL.
LOOK AT THE WAY
IT'S PERFECTLY COOKED.
CHEF RAMSAY'S MENU IS SO--
SO INNOVATIVE, SO DIFFERENT,
SO NEW.
I LIKE IT AND I SHOULD'VE
CHANGED IT A LONG TIME AGO.
I TELL YOU RIGHT NOW,
I-I WANT YOU AND EVERYBODY
TO MAKE THAT FOOD LIKE THAT.
IF NOT,
IT'S NOT ACCEPTABLE.
SEE THE WAY
IT'S OVER THERE?
SEE THE WAY
IT'S OVER THERE?
I WANT IT TO BE THE SAME
ALL THE TIME.
YEAH.
ALL RIGHT?
AND--AND--AND THE APPETIZERS
I WANT TO BE THE SAME.
I TOLD MANNY TOO,
AND I'M TELLIN' YOU.
'CAUSE YOU KNOW
SOMETHIN', MAN?
I CAN'T BE NERVOUS
ANYMORE.
WORRIED IF I'M GONNA
KEEP THIS PLACE,
I'M NOT GONNA KEEP IT,
IF I'M GONNA LOSE IT.
YOU HEAR ME?
THIS WEEK,
WITH THIS GUY,
UNBELIEVABLE, MAN.
REALLY OPENED UP MY EYES.
I WAS JUST DOING THE SAME
THING OVER AND OVER.
AND LOOK WHAT WE GOT.
NOBODY GIVIN' ME FRESH IDEAS.
NOBODY HELPIN' ME OUT.
THIS IS WHAT THIS GUY DID.
THANK GOD THIS GUY CAME.
GOD BLESS THIS GUY.
YOU KNOW THAT?
IT'S MY FAULT.
YOU KNOW THAT?
SITTIN' ON MY ASS
NOT TRYIN' TO MAKE A CHANGE.
SITTIN' ON MY ASS
NOT TRYIN' TO MAKE A CHANGE.
YEAH.
TONIGHT, I'M COUNTING
ON JOSE.
THE KITCHEN HAS TO FUNCTION
BETTER.
HAS TO HAPPEN
IN THE KITCHEN.
I WANT IT TO WORK.
WITH A BRAND-NEW MENU
AND A COMMUNITY WILLING
TO GIVE SABATIELLOS
ANOTHER SHOT...
HI. HOW ARE YOU?
HE'S GOT SOME AWESOME
SPECIALS TONIGHT.
HOMEMADE LASAGNA...
IT'S NOW UP TO SAMMY
TO SHOW WHAT HE'S MADE OF.
ALSO, THE FILET MIGNON
IS REALLY GOOD.
I AM SO EXCITED
ABOUT TONIGHT.
ACTUALLY, I'M NERVOUS
AND EXCITED.
ACTUALLY, I'M NERVOUS
AND EXCITED.
IT'S A GOOD NERVOUS.
IT'S LIKE HAVIN' LITTLE
BUTTERFLIES
BEFORE YOU GO ONSTAGE.
WHAT I RECOMMEND
FROM THE GRILL
IS THE BISTECCA.
IT'S DELICIOUS.
WITH THE RESTAURANT NOW FOCUSED
ON BEING AN ITALIAN
STEAKHOUSE,
JOSE'S ABILITY TO COOK MEAT
IS PUT TO THE TEST.
COME ON, JOSE.
WE'RE GRILLIN' STEAKS
AND WE'RE COOKING
TO ORDER, YES?
SHOW ME
IT CAN BE DONE, YEAH?
BIG NIGHT.
GOT TO TALK.
I GOT IT. I GOT IT.
COMIN' UP.
WE'RE GONNA SPLIT
THE BISTECCA.
HOW DO YOU LIKE?
MEDIUM/MEDIUM-WELL
IS GOOD.
OKAY.
BIG, BIG, BIG NIGHT
TONIGHT.
BIG, BIG, BIG NIGHT
TONIGHT.
IT'S RELAUNCH NIGHT.
AND A COUPLE OF QUESTIONS
UNANSWERED.
CAN SAMMY RUN THE RESTAURANT
THE WAY IT SHOULD BE RUN?
AND CAN JOSE DELIVER
ON A MENU
THAT CAN POSSIBLY SAVE
THIS RESTAURANT?
RIGHT NOW, I DON'T KNOW.
WELCOME TO SABATIELLOS.
THIS IS SO GOOD,
IT'S LIKE M&M'S--GONNA MELT
RIGHT IN YOUR MOUTH.
ENJOY, SIR.
GUYS, ENJOY.
I TOLD THE GUYS,
THIS IS OUR LAST HURRAH.
IF WE DON'T DO IT TONIGHT,
I'M GONNA LOSE EVERYTHING
THAT I WORK HARD FOR,
MY FAMILY, RESPONSIBILITY
TO THE COMMUNITY, EVERYTHING.
ALL RIGHT, I'D LIKE
THE SIX OUNCE FILET.
ALL RIGHT, I'D LIKE
THE SIX OUNCE FILET.
PORTOBELLO, UH,
POLENTA.
POLENTA? SURE.
YES.
HOW IS THAT?
GOOD.
AS ORDERS PILE IN...
YOU GOTTA START SENDING
SOME TABLES OUT
OR ELSE WE'RE GONNA BE
IN THE WEEDS.
THE KITCHEN IS ABOUT
TO BE PUT TO THE TEST.
AND SO IS SAMMY'S PATIENCE.
THAT'S A LOT OF PASTA.
MAKE ME ANOTHER ONE.
WE NEED TO GET THIS KITCHEN
UP AND RUNNING
AND GET FOOD TO THE TABLE
A LOT QUICKER.
YOU MAKE THE ENSALADA
MEDITERRANEAN?
NOT READY YET.
DID YOU MAKE THAT SPAGHETTI,
BUTTER BACK?
NO, NOT READY.
CAN YOU FIRE RIGHT AWAY?
YOU HEAR ME?
I HEAR YOU, SIR.
I FEEL LIKE I'M BABYSITTING.
I FEEL LIKE I'M BABYSITTING.
I HATE BABYSITTING.
I GOTTA BABYSIT THE STAFF.
I GOTTA BABYSIT THE KITCHEN.
OH, COME ON..
YOU GOT TO LISTEN TO ME NOW.
IT'S STONE COLD!
I DON'T KNOW WHY.
I'M GETTIN' REALLY NERVOUS.
I WANT TO KEEP THE CUSTOMER
HAPPY, PLEASE.
YOU USED TO BE GOOD
AT COOKING.
YOU USED TO BE FAST
AS HELL.
I DON'T KNOW WHAT HAPPENED.
YOU GETTING OLD?
JOSE'S NOT DOING THE WORK.
WE KEPT GETTING IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
COME WITH ME.
HERE'S MY WORRY.
58 COVERS IN.
SECOND TURN OF SERVICE.
TABLES COMING THROUGH, YES?
SERVICE TOO SLOW.
TABLES COMING THROUGH, YES?
SERVICE TOO SLOW.
BUT THIS IS NOT NORMAL.
THIS IS WORSE
THAN A SPAGHETTI HOUSE.
IS THAT WHAT YOU'RE DOING?
NO.
COME ON!.
I THINK JOSE'S KINDA LOST
HIS--HIS SENSE OF DRIVE.
YOU KNOW. I GUESS ME
BEING TOO HARD ON HIM.
I FINALLY REALIZED
WE NEED TO HELP HIM OUT.
SHOW ME
IT CAN BE DONE, YEAH?
WITH EVERYTHING AT STAKE,
SAMMY DECIDES TO JUMP BEHIND
THE LINE TO HELP JOSE.
BUT WILL HE MAKE IT
BETTER OR WORSE?
LET'S DO IT.
LET'S DO IT.
PUT IT IN. PUT IT IN.
PUT IT IN. THAT'S GOOD.
NO, I'M GONNA DO
EVERYTHING MYSELF.
NO, I'M GONNA DO
EVERYTHING MYSELF.
JUST GIMME.
WHEN I'M OVER THERE,
I NEED YOU, NOT NOW.
SUCKER.
HERE, LET'S READ THE THING.
OH, MY GOD!
JOSE, YOU'RE KILLIN' ME.
SON OF A.
WATCH OUT. WATCH OUT.
IT'S HOT.
OH, ME.
IT'S RELAUNCH NIGHT.
AND KNOWING IT'S DO OR DIE
FOR SABATIELLOS,
SAMMY HAS JUMPED
BEHIND THE LINE TO HELP.
OH, MY GOD.
SON OF A.
THANKS FOR TELLING ME IT'S HOT..
THANK GOD
THAT MY KITCHEN GUYS
ARE, UH, NOT INVOLVED
IN ANY BOMBS OR ROCKETS
OR DECISIONS BECAUSE
WE'D ALL BE IN DANGER.
PUT THE MEAT BACK UP HERE.
YOU CAN'T TAKE IT ALL.
YOU'RE NOT SUPERMAN.
COME ON.
WASTE OF TIME.
PUT IT IN. PUT IT IN.
PUT IT IN.
PUT IT IN. PUT IT IN.
PUT IT IN.
JOSE, GET IT DONE.
YOU'RE KILLIN' ME,
DAMN IT.
OUT OF HERE.
I GOTTA DO--DO--
DO ANOTHER TICKET.
LET ME DO IT.
HOW MUCH LONGER
DO WE HAVE TO WAIT?
I'LL DOUBLE-CHECK
ON THE TIME,
BUT I-I WOULD GIVE IT
ABOUT 25 OR 30 MINUTES.
THEY'RE STILL WAITING
FOR THAT TABLE AT THE BAR.
WHAT'S THAT?
THEY HAVE THE FILET MIGNON.
HOW COULD YOU FORGET
ABOUT THAT TABLE?
THE MACHINE PRINTED IT OUT
DOWN HERE
EXACTLY TWO MINUTES
AFTER YOU WERE IN THE KITCHEN.
WHICH--WHICH ONE?
I GAVE YOU
TWO MEDIUM-RARE, BRO.
I GAVE YOU
TWO MEDIUM-RARE, BRO.
THEY CONFUSED NOW.
TALK TO HIM IN SP--DOES
HE UNDERSTAND WHAT HE'S SAYIN'?
DOES HE UNDERSTAND
WHAT HE'S SAYING?
I DON'T THINK HE UNDERSTANDS.
TALK TO HIM IN CHINESE.
THIS IS ALL GONNA DIE HERE.
I'M NOT ON THAT
SIDE TONIGHT.
- SO UNORGANIZED.
- WE DON'T KNOW.
IF THEY NEED YOU BACK THERE,
YOU SHOULD KNOW
WHAT YOU'RE DOING.
IT'S COMING.
I PROMISE.
THEY'RE JUST--
THEY JUST WANTED
TO MAKE SURE
IT WAS NICE AND HOT.
IT WAS REALLY FRUSTRATING
FOR THE SIX PEOPLE AT THE BAR.
THEY WERE SITTING AT THE BAR
WAITING FOR THEIR FOOD.
AND THAT SHOULDN'T HAPPEN.
HOW--HOW FAR BEHIND
IS THE--
IT'S COMING OUT RIGHT NOW.
IT'S COMING OUT RIGHT NOW.
HERE IT COMES.
HERE IT COMES RIGHT NOW.
ME.
AFTER A LONG WAIT
BY MANY OF THE CUSTOMERS,
GORDON HOPES THE NEW DISHES
WILL BE WORTH THE WAIT.
ENJOY, GUYS.
IT'S REALLY GOOD.
REALLY GOOD.
VERY GOOD.
THIS IS ABSOLUTELY
DELICIOUS.
I CAN'T BELIEVE
THE CHANGE.
I CAN'T BELIEVE
THE CHANGE.
SABATIELLOS' RELAUNCH
ENDED SUCCESSFULLY.
PRIMARILY BECAUSE WHEN
THE KITCHEN STRUGGLED EARLY ON,
SAMMY JUMPED BEHIND THE LINE
AND HELPED
INSTEAD OF SPINNING OUT
OF CONTROL.
GIVE ME SEVEN ON THE FLY.
BEAUTIFUL.
EH. TO A BETTER DAY
AT SABATIELLOS.
HEY, GOOD LUCK
WITH THE FUTURE.
TONIGHT, MAKING THESE CHANGES
TO AN ITALIAN STEAKHOUSE,
IT WAS A STEP
IN THE RIGHT DIRECTION.
IT WAS A STEP
IN THE RIGHT DIRECTION.
IT WAS A NEW MENU.
IT WAS OUR FIRST TIME DOING IT.
THERE--THERE WAS
A FEW MISTAKES.
BUT WE'RE MOVIN' FORWARD.
I THINK--
I THINK IT'S GONNA--
IT'S GONNA ONLY GET BETTER
AND HELP THE RESTAURANT.
I'M LEAVING HERE
WITH THE SAMMY
THAT I'VE ALWAYS WANTED.
HEY, LOOK AT ME.
SERIOUSLY, BIG BOY.
A MAN THAT'S BACK
IN CONTROL.
HE KNOWS EXACTLY WHAT TO DO.
MOVE FORWARD AND MAKE
THOSE CHANGES.
I'M GONNA DO MY VERY BEST.
YEAH. HELL.
THANK YOU..
TAKE CARE.
WHEN I FIRST MET CHEF RAMSAY,
I THOUGHT HE WAS
AN ARROGANT JERK.
I THOUGHT HE WAS
AN ARROGANT JERK.
IT'S HIDEOUS.
AND THEN I KINDA SAW
THE WAY HE COMES ABOUT IT,
HE REALLY DOES CARE.
AND HE MADE ME REALIZE
I HAVE A PURPOSE.
AND HE GOT SOMETHIN'
OUT OF ME
THAT I HAVEN'T HAD
COME OUT IN A LONG TIME.
AND THAT'S HUNGER,
CREATIVITY.
IT'S THE WILL OF DOIN' GOOD
AGAIN.
TAKE CARE.
MY GOD. FINALLY.
I HONESTLY THOUGHT
I'D HAVE TO WAIT
FOR A LUNAR ECLIPSE
BEFORE THAT GUY SERIOUSLY
GOT THE MESSAGE.
AND WHO KNOWS?
SOMETIMES MIRACLES CAN HAPPEN.