Kitchen Nightmares (2007–2014): Season 3, Episode 5 - Lido di Manhattan Beach - full transcript
Lido Di Manhattan Beach is owned by Lisa, who proudly goes on about her young age and ownership, yet is oblivious to the faults said age and lack of experience has brought. And then Ramsay starts investigating the kitchen...
Tonight on Kitchen Nightmares,
Chef Ramsay heads
to Manhattan Beach, California,
where he must contend with
the youngest restaurant owner
he's ever encountered.
How old are you,
if you don't mind...
28.
She may be an ambitious
business school graduate...
I didn't really expect it
to be this hard.
But she may have picked
the wrong business to get into.
Lisa, I am not selling food
like this.
She's clueless in the kitchen.
When was the last time
you looked in this fridge?
Never, really.
Salmon dip.
She doesn't eat the food.
She doesn't eat the food.
I'm actually a vegetarian.
And she has no control
Of her restaurant.
What are you doing?
Why are you standing here?
Tonight, Chef Ramsay tries
to educate
This young owner.
You're searing tuna
on a Monday
for Thursday night.
But when class begins...
Whoa.
Will this owner's immaturity
be her downfall?
I think
you're a jerk.
And will the kitchen staff
stick around
for graduation day?
Hello!
We giving up, sir.
Yeah, I know you've given up.
Literally!
Get ready for a crash course...
Get ready for a crash course...
In restaurant 101.
You may have bought
the restaurant at 23,
but you're not running it.
Grow up, Lisa,
will you?
Just south of Los Angeles
Just south of Los Angeles
is the picturesque beach town
of Manhattan Beach.
Five years ago, Lisa Hemmat,
an ambitious 23-year-old,
fresh out
of USC Business School,
bought a restaurant
called Lido di Manhattan.
Hey, guys, how are you?
Welcome to Lido.
I think I do surprise
a lot of people
based on first impression.
And seeing someone
as young
as I am and female,
I think they are surprised...
Thanks for joining us.
Most people still think
That my parents gave it
to me
That my parents gave it
to me
or I married somebody
that gave it to me.
Which is frustrating,
but at the same time,
I know the truth.
I went to USC and studied
business entrepreneurship.
So after I graduated college,
I was bound and determined
to only work for myself,
but instead of starting
from scratch,
I started looking
at existing businesses
with staff,
with customer base.
And Lido just seemed
like a real great fit.
I don't think it looks good
like that.
What? One long--
One big table.
What? One long--
One big table.
Lisa did not, at that time,
have the experience
to run a full restaurant,
in my opinion.
I think
we should separate them.
The only thing,
at that point in time,
that I believe
really helped this restaurant
be successful
is that she did have a staff
that had been here forever.
Lisa is a very smart person,
But she doesn't have
a lot of experience
with a restaurant.
I don't want
to hear complaints.
I don't want
to hear.
I just want
to hang out.
If you see a wine key,
I took it
from Priscila.
A lot of times,
she gets things mixed up.
A lot of times,
she gets things mixed up.
Like, she considers me
as a friend,
not as an employee.
Do you have
his phone number?
Why are there Morocco?
They've been there.
You put them there on your...
I didn't--
I can't reach that.
Damien is bar manager
And someone
that I have been
kind of dating
in the last six months.
Thank you.
I don't think
that I have a title.
If she sees something
that needs to be done
and will ask me to do it,
I'll do it.
Are you okay?
Are you okay?
No.
Give me these.
Just relax.
I kind of crossed
this fuzzy line
where I'm having him
work here.
It's probably
a bad idea,
but I'm gonna do it anyways.
It's heartbreaking
to me
to see other people
choosing
other restaurants
around here.
I struggle with why
it's not busier than it is.
If Lido
doesn't change things here,
If Lido
doesn't change things here,
I don't think we'll be open
until the beginning
of the next year.
I've just been
so frustrated.
I'm barely making it by.
And, um, I can't continue on
like this.
Parking lot is jammed,
so my big question is,
what's the problem
with the restaurant?
I'm about to find out.
Hello.
Hi.
How are you?
How are you?
Very well, thank you.
How are you?
Good, I'm Lisa Hemmat.
Lisa, nice to see you.
You're the...
Owner.
You're the owner.
Yeah.
Um, just so
very quickly,
you've been
in business for how long?
I've been here
for five years.
You don't look
that old.
How old are you,
if you don't mind my asking?
28.
28.
So you got it
when you were 23?
23. Yeah.
How did you manage
to get a restaurant at 23?
I was just determined
when I graduated college.
And you graduated
from where?
USC, Marshall School
of Business.
Okay, yeah. What was that,
a graduation present?
No, Dad didn't buy me
a restaurant.
Dad cosigned
on a loan for me.
And so I'm gonna have
a quick bite to eat.
And so I'm gonna have
a quick bite to eat.
Okay.
Thank you.
Go ahead and--
You want me to sit there?
All these colors.
Who came up with these colors?
The previous owners
Came up
with the colors.
I kind of have kept it
the way it was.
Right. What's changed
since you took over
from the older restaurant?
I haven't changed too much.
Oh, really?
What, in five years?
Yeah, in five years.
So this is the same menu
that was off
the previous owner's a la carte?
Mm-hmm.
Right.
And the head chef's name is?
Louis Martinez.
And Louis has been here
for 18 years.
And the sous-chef is?
His brother Arturo.
His brother Arturo.
Okay, good.
What would you recommend?
This filet
wrapped in pancetta
topped with a homemade balsamic
reduction sauce,
but I'm actually vegetarian.
Just say that again.
Sorry, you're...
Yes, I'm vegetarian.
You're vegetarian?
Yeah.
Right, so char-grilled filet,
but hold the filet.
Yeah, that dish is awesome.
Thank you.
Wow.
Bizarre.
Hello.
Hello. How are you?
Priscilla.
Priscilla, nice.
Beautiful name.
And I will be your server.
Okay, great.
Makes sense.
Thank you.
Makes sense.
Thank you.
Priscilla, I think I'm ready.
The baked eggplant roll
and then the spicy ahi tower,
please.
All right.
And then
the tortellini pasta salad.
Okay.
Yeah, thank you.
You're welcome.
Young man,
how are you?
Damien.
I'm the bar manager
and the catering director.
That's a big title.
Catering director
and bar manager.
All at once.
Well done.
Is Lisa a good boss?
Lisa is a lovely boss,
yes.
Lovely boss.
Lovely boss.
Sometimes when they refer
to the boss as being lovely,
it sounds
like it's an intimate lovely.
Which, there's nothing
wrong with it.
No.
Is there?
No, I am dating Lisa,
yes.
Okay.
Right.
That's why she's lovely.
Got you now.
Okay.
Oh.
And what is that?
Eggplant roll.
Really?
Really hot. Yeah.
Don't worry. Thank you.
Um, and these are stuffed with?
Mozzarella cheese.
Mozzarella.
Thank you.
Mm-hmm.
Oh, dear.
Mm-hmm.
Oh, dear.
That doesn't look
very appetizing, does it?
Oof.
Crunchy eggplant.
Undercooked.
The eggplant's raw.
That's why it's gone
so black.
Take that back 'cause it's,
like, piled in grease.
No problem.
Eggplant shouldn't be crunchy.
Ooh, dear.
Ay-yi-yi.
He sent it back
because of the--
eggplant is not cooked
properly.
This is the ahi tower
appetizer.
Thank you.
Ah, dear.
I feel like
there's a firework display
taking place on my plate.
Rocket man.
It's so compressed,
it feels like it's been done
two days ago.
Ouch.
Spicy ahi tuna.
That tuna doesn't taste fresh.
It's grainy,
and it's furry.
Here, you've been sat there
watching me.
Here, you've been sat there
watching me.
Come on.
Hey, come on.
No, no, come on.
That's just gross.
Oh, did you like?
No, I didn't.
Is that frozen tuna?
Is it?
Yeah.
I'll bypass and go
to the next one.
No problem.
Thank you.
Funny how an owner's
not even in the kitchen.
There's been one mistake,
two mistakes.
She's just standing there,
hanging out
and chilling out.
He said that it tastes
like frozen tuna.
He said that it tastes
like frozen tuna.
It is frozen tuna.
I told him
it was fresh.
Here's the bad news,
so far not a slim
ray of sunshine,
not even a glimmer
of hope
anywhere in the food.
Chicken tortellini
pasta salad.
Excellent, good.
Now is that home-cooked?
Those are not homemade.
Ah, thanks.
Eh?
What is that in there?
It tastes like rubber.
That is hideous.
Ugh.
Ugh.
Yeah, not very pleasant.
No?
No, I mean that's
just stone-cold.
I'm sorry.
Ask Lisa to taste
the tortellini,
just the vegetarian part.
All right.
I still think
it tastes good.
Everything,
vegetarian at least,
I've tried, I love.
So I think our food
tastes great to me.
It really does.
Vegetarian owner Lisa
Has relied
on the Martinez brothers...
Hi, guys.
Hello.
Come around.
And a menu she inherited
From the previous owner,
From the previous owner,
and Chef Ramsay
was not impressed.
So what hurts
more than anything
was how bad the food was.
I can't think
of a worse
vegetable to serve raw
than a slice
of crunchy eggplant.
Why is your restaurant
that's on it's ass
cooking frozen pasta
with a filling
and frozen tuna?
Two of the biggest insults.
Are you powerless to talk?
Lisa, come on.
Who runs this restaurant?
Who's in charge?
I'm in charge.
So you're giving them
the permission
to cook like this.
Yeah, I guess.
Me.
I've had a lunch here.
I'm embarrassed.
And you tell me
you run the place.
Yeah.
But you don't have
the initiative
to identify
that that's.
Why?
I didn't know.
You didn't know?
No.
You didn't know?
No.
You don't need a degree
to identify
that crap.
Trust me.
I think he's being
a little over-dramatic.
We do overall have customers
that do enjoy the food.
And you tell me
you run the place.
I guess I didn't think of it
as that horrible or bad.
You're dreaming, sweetheart.
Coming up...
That is disgusting.
Chef Ramsay makes
a frightening find.
Filth.
We have customers
to serve right now.
And has to make
a dramatic decision.
You serve those customers
right now,
You serve those customers
right now,
I'm out of here.
your choice.
But this time...
Excuse me.
He involves the customers.
Are you interested
in being served dinner
with that filth?
Then...
Stop.
A vicious fight
in the kitchen erupts.
What do you want?
What do you mean,
what do I want?
As Chef Ramsay
attempts to teach...
Let's clean it.
But this young owner
refuses to learn.
Was it really affecting
our food tonight? No.
Grow up, Lisa, will you?
That's coming up
on Kitchen Nightmares.
After an uninspiring lunch,
Chef Ramsay is looking
for some good news
in tonight's dinner service.
Enjoy your dinner.
Welcome.
My name's Damien, I'll be
taking care of you tonight.
I'm gonna go with
the seared ahi tuna.
Muscat, okay.
Sure, absolutely.
Um...
The computers have been
an issue for me from day one.
The computers have been
an issue for me from day one.
It's really outdated.
The keyboard's not even
working properly,
so you keep pressing,
pressing, pressing.
Doesn't work.
It's ridiculous.
My God.
How old is this thing?
It's, I think,
about 30 years old.
Everything's coded,
like numbers.
For each and every order?
That's correct.
And sometimes all the buttons
don't work.
Do you have a ticket
for 108?
They don't have a ticket
for 108.
Louis, double-check
if you have my tickets,
Louis, double-check
if you have my tickets,
104 and 105.
Uh, nah.
This is absolute madness.
This whole
computerized system
is a nightmare.
I hate the computer.
Whenever we kinda busy,
like really put us behind.
The computer just sucks.
While an antiquated
ordering system
Creates havoc for the front
of the house and the kitchen,
chef Louis pushes on
and manages to get entrees out
to the dining room.
Well, that's just--
Okay.
Oh, no.
Gummy?
Yeah.
Yeah, she's right.
Gummy.
She's being polite.
I think
that Lisa doesn't know
what's going on
with the kitchen.
What's this here?
Louie, when was
all this done?
So we're searing tuna
on a Monday for Thursday?
Yeah.
Yeah.
What are you doing?
Look at the color of it.
Get me Lisa, please.
Right here.
I'm getting
really nervous now.
Thursday.
We can't sear tuna
to order?
That's why
it doesn't taste good.
Does that make business sense
upstairs or--
No, it doesn't.
When was the last time
you looked in this fridge?
Uh, I never really
examined it.
No.
No.
Oh, dear.
Lisa, how long ago
do you think
that was sliced?
I don't know.
Roughly?
A couple days?
A couple of days?
It's like pastrami.
But that is scary.
Ay-yi-yi.
Like, I don't know
these things are going on
unless someone tells me,
and they haven't told me.
Dinner service
is off to a rough start.
Customers are unhappy.
The food is far from fresh.
And Lisa, the owner,
is unaware
And Lisa, the owner,
is unaware
of many of the problems
in her own kitchen.
I don't know what to do.
But as bad as it is,
It's about to get worse.
Oh, my God.
That's disgusting.
Oh,.
Stop.
You, stop.
Everybody, stop.
Lisa, come here two seconds.
Come here.
When was the last time
this place was cleaned?
When was the last time
this place was cleaned?
They should be cleaning
every day.
But look.
Just here.
Just everywhere.
Disgusting.
Look at it.
This is above food.
I mean, come on.
Louis, I am not
serving food like this.
Okay.
That is disgusting.
I don't think it really has
affected or gone in the food.
How do you know?
We have customers
to serve right now.
Okay, do me a favor.
You serve those customers
right now, I'm out of here.
You serve those customers
right now, I'm out of here.
Your choice.
'Cause you think
I'm gonna stand there--
What do you--
what do you want--
What do you mean,
what do I want?
, I'll do it
this way then.
Excuse me!
Excuse me!
All these tables here,
can I borrow you
for two seconds, please?
Follow me.
Sir, come through.
Madam, come through.
I just stopped
serving food in here
because of the
and the dust.
because of the
and the dust.
Are you interested
in being served dinner
with that filth
dripping in your food?
Does anyone
want to eat now?
Nn-nn-nn.
That's your customers.
You need me
to tell you that?
Laugh.
I'm not laughing.
I think you're a jerk.
You should be embarrassed.
Excuse me.
It's a little bit
gross like that,
but was it really affecting
our food tonight? No.
Like, did he need to make
a huge spectacle
and embarrass me in front
of all my customers? No.
and embarrass me in front
of all my customers? No.
Lisa.
Lisa, what do you mean?
You come out,
make us look like
in front of, like,
friends and customers.
Lisa, the first thing
I said,
"Could we stop
serving food?"
You're totally oblivious
to what's happening
in your business.
You may have bought
the restaurant at 23,
my darling, but you're not
running it.
Grow up, Lisa,
will you?
It's an hour
into dinner service.
Chef Ramsay has uncovered
an unsanitary situation
in the kitchen...
Grow up, Lisa,
will you?
And Lisa has escaped
to the bathroom.
As for the kitchen,
they're about to get
some much-needed direction,
not from the owner
but from Gordon.
Don't stare.
Clean.
Everybody, grab a towel
and start cleaning.
The kitchen. It's disgusting.
I mean, we're talking
about inches of dirt,
and it's gross.
I mean, look at this.
He's right.
He's right.
Filthy.
Dinner service
is full force right now.
We've got 93 people
in the restaurant
that need their food,
and dinner service
is stopped.
I don't know
what else to do.
Where is Lisa?
Has she gone upstairs?
She's in the restroom,
yeah.
She's in the restroom.
If she's in the restroom, then
the restroom's in the.
Sulking precious princess.
I have never seen
Lisa like that
or upset like that ever.
She's a very tough person.
I didn't expect she was going
to react like that.
Damien, okay.
That's fine, yeah.
That's clean, yeah?
Yeah.
It's as clean as
I've ever seen it.
Louie, okay, we can start
firing up again, now, yes?
Is Lisa out
of the toilet yet?
She's still in there?
She's still in there?
That's nearly an hour.
I've been here
for an hour and 20 minutes,
and I'm not gonna
wait much longer.
We've been waiting
too long.
Is she okay?
Is she going to the bathroom?
Do you want
to go and check on her or--
I can check on her.
Would you mind?
Thank you.
No, no problem.
She's not gonna come out
for nothing.
She's not gonna come out
for nothing.
We're trying really hard.
So she's given up.
No.
Come on, Bruna.
A dismal dinner service
comes to an end...
Not even an appetizer?
With disappointed customers
leaving unsatisfied.
As for Lisa,
she finishes off the service
still sequestered
in the bathroom.
I didn't really expect it
to be this hard.
I try my best,
I try my best,
and I really want the best
for this restaurant.
You have two minutes?
Yes.
I don't know.
I feel pretty helpless
right now.
So that was a night.
Mm-hmm.
You got upset,
and you disappeared.
Yeah.
That's not the way
to face problems.
What was I supposed
to do?
Like, do you want me
to go back and dust?
Like, I don't get what you're
trying to say right now.
You don't get--
Okay, okay.
So is that the kind of trick
that they teach you
in an honors degree,
in an honors degree,
to disappear in a toilet
like a precious princess?
I don't think of myself
as, like, a princess.
I really don't.
Like, I just think
I am an average person
working hard
to fulfill my dreams.
You bought
the restaurant young.
Yeah.
That was the easy part,
purchasing.
The hardest part
was the following day,
running the thing.
Lisa, you know, no one's
ever told you the truth,
but more importantly
I think you're in denial.
Why am I here?
Why am I here?
Because we need help,
and I'm missing
a key ingredient obviously,
because we have
a good location.
I have a great staff.
I have a good energy.
I-I love the place.
Something's missing.
Okay, I'm gonna give you
a business assignment tonight.
Back to the good old days,
USC.
I need five
real, clear changes
that you want to make
tomorrow
to be implemented.
Okay.
Tomorrow, new start.
Those five issues may start
to really help convince me
Those five issues may start
to really help convince me
why you did this
five years ago.
Okay.
Good night.
Good night.
Thank you.
Last night Lisa failed her test
as a restaurant owner.
But today
Chef Ramsay is hoping
she will do a better job
with her homework assignment.
All right,
where's Lisa?
Right here.
Good morning.
Trust you to be in the bathroom
when I came in this morning.
Trust you to be in the bathroom
when I came in this morning.
So last night
we had a little chat,
and I asked Lisa
to come up
with five instrumental changes
that she wants
to put into this place
to make a significant
difference.
I want to hear
what those are.
I'll give you one.
Thank you.
Okay, five things
that I would like to change
about Lido today.
Be proud of the food
we're serving.
Keep a clean and sanitary
environment everywhere.
environment everywhere.
The customers
should be impressed
by the ambiance and decor,
not disgusted.
We need to tighten up the menu
and stay with one theme
that works.
Okay, fifth?
It's more for me.
"To learn how
the kitchen operates."
Yeah, good job, "A" plus.
You've clearly shown me
that you know the problems.
The hardest thing now
is following it through.
Yes.
Last night was rock bottom,
but I think, you know,
I'm gonna have to embrace
these changes
and make sure they happen.
these changes
and make sure they happen.
There's one issue
that I'm concerned about
that you haven't
managed to tackle.
In fact,
let me show you here.
It'll be easier
doing it this way.
P.O.S.
Piece of.
That is the biggest headache
inside this restaurant.
They press less buttons
at NASA launching astronauts
into space,
at NASA launching astronauts
into space,
I swear to God.
Yes?
Yes!
Oh, my God!
Stand back.
Ahh!
Wait, wait, let us do it.
Do it!
But when he start
to just break the computer,
I couldn't believe it.
I was, ugh, in shock.
One more!
That was my dream come true.
Let's go.
Lisa,
let the frustrations go.
Priscila's next.
Yeah!
I won't have to read anymore.
Go, go, go, go.
This is for all the hard time
I had with this
piece of.
I hate it.
Bruna, let's go.
I hate this!
Come on, big boy,
let's go.
Don't hurt yourself.
I hate this thing.
Oh, my God.
I'm done with you.
Ooh, that felt good.
Didn't it?
Ooh, that felt good.
Didn't it?
Well done.
Coming up,
There's mayhem
at Lido di Manhattan.
Whoa!
I'm begging you just
to talk to each other.
I'm begging!
In the kitchen,
there's a war or words.
Stop it!
And then,
The cooks resign.
They're leaving.
Who's leaving?
We're giving up.
Bye.
Oh, my God.
They walked out.
Louie!
Forcing Gordon to make
a desperate call for help.
Listen, I need you
right now.
The tide is rolling in.
And this beach restaurant
may be too far underwater
And this beach restaurant
may be too far underwater
to save.
While professor Ramsay
is impressed
with Lisa's homework
and her intentions
for the restaurant,
class now continues
in the kitchen,
where Gordon
is ready to educate Lisa
and her chefs.
So two changes tonight, yes?
Okay.
Very simple,
we'll do a linguini of crab,
and we'll do a seared tuna
salad nicoise, okay?
Sounds good.
Okay, so first thing.
We're gonna sear the tuna.
Nice and gently done, yeah?
Is it always cooked
at the same temperature?
Yeah, in terms of the quality,
the least it needs cooking.
Yeah, in terms of the quality,
the least it needs cooking.
Okay.
I don't know much
about food.
So I thought it was
extremely exciting,
and what an opportunity
to watch someone
like Gordon Ramsay.
To go with the
tuna nicoise,
we've got a couple
of potatoes on there.
It just looks so fresh
and flavorful.
Vibrant.
Okay, done.
Gorgeous.
Beautiful.
Right, Linguini, yeah?
White wine in.
Tossing this crab in.
Fresh lime juice
right at the very end.
Yeah, it's beautiful.
Absolutely.
Absolutely.
After a rough first day,
Lisa now has
a positive attitude.
And Chef Ramsay is hoping...
All right,
let's have a quick briefing.
She's ready
for another assignment.
Lisa, the boss,
you're gonna do something
you haven't done
in five years.
Tonight you--
yeah, here we are.
Are on the line.
That's right.
Are you serious?
I'm very serious.
I'm a little nervous
about hurting myself.
I'm a little nervous
about hurting myself.
I hate knives.
I cut myself when I was,
like, three years old.
So I never would have expected
to put me on the line like that.
I'll see you in a minute.
We're opening
in five minutes.
Hello.
Hi.
Right this way.
Your menu.
Thank you.
Just so you ladies know,
in addition to our menu,
we have two specials.
Chef Ramsay has put Lisa
in charge
of tonight's specials.
That's for you, apron.
Perfect.
He wants her to begin
to understand
The inner workings
of her kitchen,
something she has avoided
in the past.
something she has avoided
in the past.
Definitely came
as a shock to me.
I'm thinking about
the seared ahi.
I'm gonna have
the crab special.
All right,
thank you very much, folks.
Thank you.
You're welcome.
Okay, there we go.
First order.
Ahi tuna, yeah?
I didn't understand
what we were doing.
I was really confused.
Why is this
not turning on?
Lisa, get comfortable
with it, yeah?
Get comfortable.
Why is this
not turning on?
This is hot.
I don't know
what to do with it.
Keep it here?
Lisa was, like,
touching little things,
like doing this,
"Oh, ouch.
like doing this,
"Oh, ouch.
Ow, it's hot."
Ow, it's hot.
Lisa,
you got to move fast.
Whoa.
Why is it flaming?
That's going
in the microwave?
Yeah.
Why isn't it
going in there?
I think it's
a very valid point.
Why is it going
in the microwave?
Why can't it go--
the oven's on, yeah?
Yeah, it's on.
Okay, see what
I'm trying to say?
It's really important
for you to see this.
To see a dish
To see a dish
go directly
to the microwave,
I was just--
I was really shocked.
We're not here
spending all this money
on microwaved food.
Why would we do that?
We're supposed to use
the microwave,.
How do we get flavor
out of a microwave?
It's so good for you
to see this,
I cannot tell you.
It's an hour
into dinner service,
and while
Chef Ramsay's specials,
prepared capably by Lisa,
are a hit...
Did you like it?
That one's really good.
The old menu cooked
by the kitchen staff
Are a flop.
Is it supposed
to be crunchy?
This is not worth $24.
Tonight was crazy.
I probably had, like,
seven items sent back,
which is terrible.
No problem.
I'll take this back.
No problem.
Medium rare, please.
Medium rare, absolutely.
I'll throw that right back
on the grill for you.
Be right back out.
In general, the plates
going back to the kitchen
was frustrating for me.
Medium rare, please.
That's rare.
It seemed like
something went wrong
with every one of my tables.
with every one of my tables.
It's overcooked?
I am very frustrated.
What's wrong with that?
It's overcooked.
What is that?
This lamb is overcooked.
Please re-fire.
Medium.
Well, this is overcooked.
No, no, no.
Re-fire, medium, thank you.
You didn't write--
Hey, hey.
You didn't write out
the temperature.
Now I realize that
Arturo and Louis
like to shift blame
all the time.
Like, no one can take
responsibility.
Okay, so medium, please.
Okay, we got it, we got it.
Let's go.
Okay, we got it, we got it.
Let's go.
Can we just re-fire it first,
and we'll argue it
after service, please?
Everyone is yelling
and being angry.
It just tears it apart.
Like, you can't do that.
Re-fire lamb, medium.
Thank you.
Thank you.
Stop it!
It's overcooked?
I'll take that back for you.
Aside from the successful
dinner specials,
Tonight's dinner service
has been a disaster.
Re-fire lamb, medium.
Thank you.
Yes, thank you.
And Chef Ramsay
is looking for someone
to talk control.
Stop it!
Okay.
Thank you.
How's that pork coming?
Six minutes.
Six minutes.
Two ahi towers
and one calamari.
Right, Lisa, you're
in control now, yeah?
Yes.
Good.
Let's go.
Pass is in the window.
Pass is in the window.
There it is.
Yes, got it up on time.
I feel like once I kind of
learned my dishes,
I was like,
"Come on, what's next?
What's next?
Let's get it together?"
127, go.
Yes.
This is good.
It's really good.
What's going on now?
It's vital to know
what's going on in the kitchen
as an owner/operator.
I shoulda done it
years ago.
And thank you for coming out,
and hopefully we see you
again soon.
Okay, tonight you were good.
Okay, tonight you were good.
Thank you.
But here's the bad news.
I can't think
of a worse scenario
than having lazy chefs.
It is the quickest way
of closing down
a business.
I'm willing to work
with Arturo and Louis,
but just everything
has to change.
Lisa's ability to change
has inspired Chef Ramsay
to implement a change
of his own--
a drastic remodel of Lido
that he and his team
a drastic remodel of Lido
that he and his team
work through the night
to complete.
Good morning.
Good morning.
Today, big day.
Lido is relaunching.
Ready?
Yes.
Do it, yes, yes.
It's time to see
the new Lido.
Let's go.
Come in, come in,
come in.
Wow!
Come in.
Come in, come in,
come in, come over.
Oh, my gosh.
Wow.
It's beautiful.
First thing,
that horrendous wall
That was dividing
your restaurant has gone.
Now the whole thing
just feels open.
Now the whole thing
just feels open.
Easier to get around.
Wow, look at--
Wow, that's so cool.
- New seating.
- Brand-new.
Check out the new China.
No more hideous colors.
All the plates
and all the little
small bits of china
were from store.
I was totally speechless.
I love what they did
with the curtains,
with the lighting,
with the pictures.
One thing this area
hasn't got
and one thing you've got
every chance
of exceeding in
is becoming Manhattan's,
yeah,
local, cool, wine bar.
local, cool, wine bar.
Serving great food,
great wines by the glasses,
more importantly,
a very cool place
to hang out.
I think a wine bar
is exactly
what Manhattan Beach needed.
There's no place out there
around here
that has that.
One more little surprise.
You've got to see these.
The system before
was useless.
This is phenomenal.
I'm so happy right now.
I'm so happy right now.
Wow.
I was so surprised
when I saw the new system.
No way.
I couldn't believe it.
I was, ugh, in shock.
This is designed by halo.
This is the most advanced
restaurant P.O.S. system
anywhere in the world.
Wow!
I believe in you.
I believe in the staff.
You've got to pull this off.
We will.
Oh, definitely.
We have to.
Not only will the new decor
Be on display tonight,
Chef Ramsay
has overhauled the food
and designed an exciting
wine-friendly menu
and designed an exciting
wine-friendly menu
for what he is hoping
will be the new hot spot
in Manhattan Beach.
Wow.
That's a lot of food.
That's so pretty.
Let's start off
from the top,
the homemade
chicken sausage.
Grilled baby artichokes.
Vegetarian delight.
One of my favorites,
the flatbreads.
They are fantastic.
You've got a chance
to gain a serious reputation.
Mm-hmm.
Right, entrees.
The Lido burger.
Grilled minute steak.
I think it's gonna be
a huge hit here.
I love the new menu.
It's so tasty.
It's easy.
It's easy.
And I think it's perfect.
Despite a poor performance
last evening,
Lisa's hoping
her kitchen staff
are motivated
by the changes,
and that they will rise
to the occasion
for the most important night
in Lido's history.
One, two, three, Lido.
Lido! Whoo!
Let's do it.
Welcome to the new Lido.
Enjoy some wine tonight.
Yeah, that's right.
We will.
This is our new menu.
We have some
new appetizers also.
We have some
new appetizers also.
The minute steak.
Okay, how would you like that
to be cooked?
Can I have that rare, please?
Yeah.
I'm so happy
with this computer.
Okay, we got it, guys, yes?
Yes.
Concentrate, guys, yeah?
Louie, I need some stuff
coming out here, guys, yeah?
In spite of
a new ordering system,
30 minutes into service
30 minutes into service
no entrees have left
the kitchen,
and there appears to be
a communication breakdown.
What's happening here?
No one's even working together.
It starts off from the chef
calling out the order.
So away now, one scallop,
one fettuccini,
one penne,
one grilled steak.
Nobody answers me.
Yes.
Yes, sir.
I'm begging you
just to talk to each other.
I'm begging!
About the menu
being put up together
Collectively at the same time.
That's what's not happening.
I was a little nervous
right then
because with my relaunch
I really wanted to run smooth.
because with my relaunch
I really wanted to run smooth.
Unfortunately,
there's no communication.
It's awful.
Unbelievable.
Dining room looks
absolutely beautiful.
Fine, great, granted.
But the kitchen,
an absolute disaster.
Five headless chickens
with not an ounce
of leadership qualities.
Right now I'm depending
on a 28-year-old lady
to save her restaurant,
the biggest test
of her career so far.
Okay, they're done.
60 minutes into service,
The kitchen staff
is finally communicating
The kitchen staff
is finally communicating
and sending out entrees.
However, they are not
being well-received
by the dining room.
Are you serious?
I need 115
and 60.
All of these steaks
are cold.
Oh, come on, guys..
They're overcooked as well.
Listen to me,
when a minute steak is cooked,
it's got to be served
right away.
You can't hold
a minute steak.
Three steaks on the fly
as quick as you can.
When people
are getting their food,
they're getting undercooked,
overcooked,
they're getting undercooked,
overcooked,
still sending it back.
They want a whole new steak.
, there's more food
going in the trash
Than there is
going on the table.
We either need our food
in, like, five minutes,
or our check.
90 minutes into relaunch,
Diners are fed up
with not being fed.
So if you don't wanna wait--
And Lisa is desperate
for her kitchen
to bounce back.
Oh, my God.
Look at that.
Those are the tickets?
They don't know what
the they're doing.
Are you kidding me right now?
This is ridiculous.
Are you kidding me right now?
This is ridiculous.
Like, I just couldn't believe
the ignorance back there.
What are you doing?
Why aren't you making food?
Why are you standing here?
You're just looking
at tickets.
Make some food.
I don't understand.
Please.
Arturo, will you please
tell her to make some food?
Lisa, I'm trying right now.
I'm doing my stuff too.
They're just all
standing there.
They're not
doing anything.
They're not
doing anything.
And getting paid
as well.
Damn it.
They're--
they're leaving.
Who?
Who's leaving?
The cooks.
Why?
Oh, my God.
Hello?
We're giving up.
Bye.
Arturo--
We're giving up.
I know you're giving up.
Why?
Why?
Is this what they do?
Is this what they do?
Louie!
Louie!
On my biggest night,
they walked out.
Please, guys.
Louie!
They're--
they're leaving.
Who's leaving?
Oh, my God.
It's relaunch night at Lido's,
And the only thing
that's taken off
is the kitchen staff.
Louie!
Louie!
Please, guys.
For them to walk out like that
with all those tickets,
like, I wasn't sure what to do
or what to expect.
The head chef
after 18 years
bails out.
bails out.
That's spineless.
Hello.
Scott, it's Gordon.
Listen,
I need you right now.
Jump in the car
and get down here quickly,
will you please?
Lisa, I've just phoned Scott.
I told him
to jump in his car,
and he's getting down here.
Chef Scott's been
my right-hand man
for the last five years,
okay?
I've asked him to be here
as your consultant
for the next month
to oversee this place.
He's gonna jump
on the service
and get this place
up to speed.
and get this place
up to speed.
We cannot afford
to let this place go down.
No chance.
With an empty kitchen
and a full dining room,
relaunch night at Lido's
is heading towards disaster.
I don't even know
what to do.
Even though Chef Scott
is en route...
You're all running away
like cowards.
Gordon makes one more attempt
to get the kitchen staff
to return.
- Hey, Louie.
- Yeah, we need you.
Louie!
This is music to my ears.
Thank you, Arturo.
Okay, Scott.
Arturo.
Scott's here.
Yeah, look it,
he's here to help.
Let's lift it up.
And let's get this
back together, yes? Okay.
Okay, here we go,
listen up, everybody.
I need a prosciutto pizza
in the oven.
I need one more order
of barbecue chicken.
I need a lamb sandwich
up top right now.
To see Scott in the kitchen,
like, take command
the way he did,
it shows what a head chef
should be doing.
Hey, is that prosciutto pizza
in the oven?
Yeah.
Yeah.
Okay, how much, three minutes?
Four minutes?
Three minutes.
I saw communication
I'd never seen
in that kitchen before
with Scott at the reins.
Okay, let's pick up
,
Rosemary chicken,
steak medium rare,
going with
the prosciutto pizza.
Table 106.
Thank you.
Yay!
Chef Scott helped the kitchen
Make a massive comeback.
I have a cran,
two tartare,
and asparagus quiche.
And the evening
ended successfully.
Wow.
How's your steak?
Excellent.
That's good.
I think tonight overall
was a good
learning experience.
was a good
learning experience.
Thank you, guys.
Okay, and you're my last table
served tonight, so...
I'm looking forward
to talking with Gordon
about what I should do
in moving forward
with this restaurant,
because
we really, really need
a solid kitchen staff.
Okay, Lisa, honestly,
you have seriously
grown up this week
more than I ever
expected you to do.
You show such commitment.
You do your homework,
you show up on time,
and more importantly,
you are a very fast learner.
However, it's not the same
with the team.
Your kitchen staff
in a normal situation
would have been expelled.
Them walking out like that
in the middle of service
was disgusting.
I 100% agree.
That was horrible.
Your dream effectively
is in their hands.
I was so disappointed tonight.
I can't put up
with that.
I'm not sure
whether Louis and Arturo
are gonna be part
of the new Lido.
But now that I have
a much better understanding
But now that I have
a much better understanding
from Gordon,
I am going to really embrace
these changes
and make this place
successful.
I am so impressed
by the way you've handled
what you had to do
in this short
period of time.
You stay in control,
and you hold the reins firmly.
I seriously believe in you.
Thank you.
I can't wait to come back.
Can't wait to have you back.
I'll be your honor student.
When Gordon walks
back in here,
whenever he comes back in
months from now
and sees this restaurant
buzzing,
that's gonna be
my proudest moment.
that's gonna be
my proudest moment.
Good night.
Well done, my darling.
Well done.
Thank you so much.
Good luck.
Spend time in that kitchen.
Oh, I will.
Okay.
Thank you.
Tonight was actually
the first night
this place felt
like Lisa's restaurant.
Sadly, there are still
leftovers from the past
that keep on
dragging her down,
and for her to move on
and be a success,
she has to drop
her excess baggage
and move on.
What the was on
in that bathroom?
After Gordon left,
in the days that followed,
Scott took the next month
to train a newly motivated
Louis and Arturo.
That's for the clams
and mussels.
Yeah.
Keep it here, right?
Yeah, that's fine.
No problem.
Welcome to the new Lido.
And with Lisa's
new found kitchen expertise...
From now on, 100%,
just come straight to me.
I can listen
and make changes.
Manhattan Beach's
newest wine bar
has seen a boost
in revenue.
I learned so much
from Gordon Ramsay.
I learned so much
from Gordon Ramsay.
The whole experience
has been amazing.
Like, it's--
it's life-changing, really.
This man has given us
everything,
all the tools in the world
like a dream come true.
Now let's do it.
I really feel like
I do own the role
of being
the restaurant owner now.
Chef Ramsay heads
to Manhattan Beach, California,
where he must contend with
the youngest restaurant owner
he's ever encountered.
How old are you,
if you don't mind...
28.
She may be an ambitious
business school graduate...
I didn't really expect it
to be this hard.
But she may have picked
the wrong business to get into.
Lisa, I am not selling food
like this.
She's clueless in the kitchen.
When was the last time
you looked in this fridge?
Never, really.
Salmon dip.
She doesn't eat the food.
She doesn't eat the food.
I'm actually a vegetarian.
And she has no control
Of her restaurant.
What are you doing?
Why are you standing here?
Tonight, Chef Ramsay tries
to educate
This young owner.
You're searing tuna
on a Monday
for Thursday night.
But when class begins...
Whoa.
Will this owner's immaturity
be her downfall?
I think
you're a jerk.
And will the kitchen staff
stick around
for graduation day?
Hello!
We giving up, sir.
Yeah, I know you've given up.
Literally!
Get ready for a crash course...
Get ready for a crash course...
In restaurant 101.
You may have bought
the restaurant at 23,
but you're not running it.
Grow up, Lisa,
will you?
Just south of Los Angeles
Just south of Los Angeles
is the picturesque beach town
of Manhattan Beach.
Five years ago, Lisa Hemmat,
an ambitious 23-year-old,
fresh out
of USC Business School,
bought a restaurant
called Lido di Manhattan.
Hey, guys, how are you?
Welcome to Lido.
I think I do surprise
a lot of people
based on first impression.
And seeing someone
as young
as I am and female,
I think they are surprised...
Thanks for joining us.
Most people still think
That my parents gave it
to me
That my parents gave it
to me
or I married somebody
that gave it to me.
Which is frustrating,
but at the same time,
I know the truth.
I went to USC and studied
business entrepreneurship.
So after I graduated college,
I was bound and determined
to only work for myself,
but instead of starting
from scratch,
I started looking
at existing businesses
with staff,
with customer base.
And Lido just seemed
like a real great fit.
I don't think it looks good
like that.
What? One long--
One big table.
What? One long--
One big table.
Lisa did not, at that time,
have the experience
to run a full restaurant,
in my opinion.
I think
we should separate them.
The only thing,
at that point in time,
that I believe
really helped this restaurant
be successful
is that she did have a staff
that had been here forever.
Lisa is a very smart person,
But she doesn't have
a lot of experience
with a restaurant.
I don't want
to hear complaints.
I don't want
to hear.
I just want
to hang out.
If you see a wine key,
I took it
from Priscila.
A lot of times,
she gets things mixed up.
A lot of times,
she gets things mixed up.
Like, she considers me
as a friend,
not as an employee.
Do you have
his phone number?
Why are there Morocco?
They've been there.
You put them there on your...
I didn't--
I can't reach that.
Damien is bar manager
And someone
that I have been
kind of dating
in the last six months.
Thank you.
I don't think
that I have a title.
If she sees something
that needs to be done
and will ask me to do it,
I'll do it.
Are you okay?
Are you okay?
No.
Give me these.
Just relax.
I kind of crossed
this fuzzy line
where I'm having him
work here.
It's probably
a bad idea,
but I'm gonna do it anyways.
It's heartbreaking
to me
to see other people
choosing
other restaurants
around here.
I struggle with why
it's not busier than it is.
If Lido
doesn't change things here,
If Lido
doesn't change things here,
I don't think we'll be open
until the beginning
of the next year.
I've just been
so frustrated.
I'm barely making it by.
And, um, I can't continue on
like this.
Parking lot is jammed,
so my big question is,
what's the problem
with the restaurant?
I'm about to find out.
Hello.
Hi.
How are you?
How are you?
Very well, thank you.
How are you?
Good, I'm Lisa Hemmat.
Lisa, nice to see you.
You're the...
Owner.
You're the owner.
Yeah.
Um, just so
very quickly,
you've been
in business for how long?
I've been here
for five years.
You don't look
that old.
How old are you,
if you don't mind my asking?
28.
28.
So you got it
when you were 23?
23. Yeah.
How did you manage
to get a restaurant at 23?
I was just determined
when I graduated college.
And you graduated
from where?
USC, Marshall School
of Business.
Okay, yeah. What was that,
a graduation present?
No, Dad didn't buy me
a restaurant.
Dad cosigned
on a loan for me.
And so I'm gonna have
a quick bite to eat.
And so I'm gonna have
a quick bite to eat.
Okay.
Thank you.
Go ahead and--
You want me to sit there?
All these colors.
Who came up with these colors?
The previous owners
Came up
with the colors.
I kind of have kept it
the way it was.
Right. What's changed
since you took over
from the older restaurant?
I haven't changed too much.
Oh, really?
What, in five years?
Yeah, in five years.
So this is the same menu
that was off
the previous owner's a la carte?
Mm-hmm.
Right.
And the head chef's name is?
Louis Martinez.
And Louis has been here
for 18 years.
And the sous-chef is?
His brother Arturo.
His brother Arturo.
Okay, good.
What would you recommend?
This filet
wrapped in pancetta
topped with a homemade balsamic
reduction sauce,
but I'm actually vegetarian.
Just say that again.
Sorry, you're...
Yes, I'm vegetarian.
You're vegetarian?
Yeah.
Right, so char-grilled filet,
but hold the filet.
Yeah, that dish is awesome.
Thank you.
Wow.
Bizarre.
Hello.
Hello. How are you?
Priscilla.
Priscilla, nice.
Beautiful name.
And I will be your server.
Okay, great.
Makes sense.
Thank you.
Makes sense.
Thank you.
Priscilla, I think I'm ready.
The baked eggplant roll
and then the spicy ahi tower,
please.
All right.
And then
the tortellini pasta salad.
Okay.
Yeah, thank you.
You're welcome.
Young man,
how are you?
Damien.
I'm the bar manager
and the catering director.
That's a big title.
Catering director
and bar manager.
All at once.
Well done.
Is Lisa a good boss?
Lisa is a lovely boss,
yes.
Lovely boss.
Lovely boss.
Sometimes when they refer
to the boss as being lovely,
it sounds
like it's an intimate lovely.
Which, there's nothing
wrong with it.
No.
Is there?
No, I am dating Lisa,
yes.
Okay.
Right.
That's why she's lovely.
Got you now.
Okay.
Oh.
And what is that?
Eggplant roll.
Really?
Really hot. Yeah.
Don't worry. Thank you.
Um, and these are stuffed with?
Mozzarella cheese.
Mozzarella.
Thank you.
Mm-hmm.
Oh, dear.
Mm-hmm.
Oh, dear.
That doesn't look
very appetizing, does it?
Oof.
Crunchy eggplant.
Undercooked.
The eggplant's raw.
That's why it's gone
so black.
Take that back 'cause it's,
like, piled in grease.
No problem.
Eggplant shouldn't be crunchy.
Ooh, dear.
Ay-yi-yi.
He sent it back
because of the--
eggplant is not cooked
properly.
This is the ahi tower
appetizer.
Thank you.
Ah, dear.
I feel like
there's a firework display
taking place on my plate.
Rocket man.
It's so compressed,
it feels like it's been done
two days ago.
Ouch.
Spicy ahi tuna.
That tuna doesn't taste fresh.
It's grainy,
and it's furry.
Here, you've been sat there
watching me.
Here, you've been sat there
watching me.
Come on.
Hey, come on.
No, no, come on.
That's just gross.
Oh, did you like?
No, I didn't.
Is that frozen tuna?
Is it?
Yeah.
I'll bypass and go
to the next one.
No problem.
Thank you.
Funny how an owner's
not even in the kitchen.
There's been one mistake,
two mistakes.
She's just standing there,
hanging out
and chilling out.
He said that it tastes
like frozen tuna.
He said that it tastes
like frozen tuna.
It is frozen tuna.
I told him
it was fresh.
Here's the bad news,
so far not a slim
ray of sunshine,
not even a glimmer
of hope
anywhere in the food.
Chicken tortellini
pasta salad.
Excellent, good.
Now is that home-cooked?
Those are not homemade.
Ah, thanks.
Eh?
What is that in there?
It tastes like rubber.
That is hideous.
Ugh.
Ugh.
Yeah, not very pleasant.
No?
No, I mean that's
just stone-cold.
I'm sorry.
Ask Lisa to taste
the tortellini,
just the vegetarian part.
All right.
I still think
it tastes good.
Everything,
vegetarian at least,
I've tried, I love.
So I think our food
tastes great to me.
It really does.
Vegetarian owner Lisa
Has relied
on the Martinez brothers...
Hi, guys.
Hello.
Come around.
And a menu she inherited
From the previous owner,
From the previous owner,
and Chef Ramsay
was not impressed.
So what hurts
more than anything
was how bad the food was.
I can't think
of a worse
vegetable to serve raw
than a slice
of crunchy eggplant.
Why is your restaurant
that's on it's ass
cooking frozen pasta
with a filling
and frozen tuna?
Two of the biggest insults.
Are you powerless to talk?
Lisa, come on.
Who runs this restaurant?
Who's in charge?
I'm in charge.
So you're giving them
the permission
to cook like this.
Yeah, I guess.
Me.
I've had a lunch here.
I'm embarrassed.
And you tell me
you run the place.
Yeah.
But you don't have
the initiative
to identify
that that's.
Why?
I didn't know.
You didn't know?
No.
You didn't know?
No.
You don't need a degree
to identify
that crap.
Trust me.
I think he's being
a little over-dramatic.
We do overall have customers
that do enjoy the food.
And you tell me
you run the place.
I guess I didn't think of it
as that horrible or bad.
You're dreaming, sweetheart.
Coming up...
That is disgusting.
Chef Ramsay makes
a frightening find.
Filth.
We have customers
to serve right now.
And has to make
a dramatic decision.
You serve those customers
right now,
You serve those customers
right now,
I'm out of here.
your choice.
But this time...
Excuse me.
He involves the customers.
Are you interested
in being served dinner
with that filth?
Then...
Stop.
A vicious fight
in the kitchen erupts.
What do you want?
What do you mean,
what do I want?
As Chef Ramsay
attempts to teach...
Let's clean it.
But this young owner
refuses to learn.
Was it really affecting
our food tonight? No.
Grow up, Lisa, will you?
That's coming up
on Kitchen Nightmares.
After an uninspiring lunch,
Chef Ramsay is looking
for some good news
in tonight's dinner service.
Enjoy your dinner.
Welcome.
My name's Damien, I'll be
taking care of you tonight.
I'm gonna go with
the seared ahi tuna.
Muscat, okay.
Sure, absolutely.
Um...
The computers have been
an issue for me from day one.
The computers have been
an issue for me from day one.
It's really outdated.
The keyboard's not even
working properly,
so you keep pressing,
pressing, pressing.
Doesn't work.
It's ridiculous.
My God.
How old is this thing?
It's, I think,
about 30 years old.
Everything's coded,
like numbers.
For each and every order?
That's correct.
And sometimes all the buttons
don't work.
Do you have a ticket
for 108?
They don't have a ticket
for 108.
Louis, double-check
if you have my tickets,
Louis, double-check
if you have my tickets,
104 and 105.
Uh, nah.
This is absolute madness.
This whole
computerized system
is a nightmare.
I hate the computer.
Whenever we kinda busy,
like really put us behind.
The computer just sucks.
While an antiquated
ordering system
Creates havoc for the front
of the house and the kitchen,
chef Louis pushes on
and manages to get entrees out
to the dining room.
Well, that's just--
Okay.
Oh, no.
Gummy?
Yeah.
Yeah, she's right.
Gummy.
She's being polite.
I think
that Lisa doesn't know
what's going on
with the kitchen.
What's this here?
Louie, when was
all this done?
So we're searing tuna
on a Monday for Thursday?
Yeah.
Yeah.
What are you doing?
Look at the color of it.
Get me Lisa, please.
Right here.
I'm getting
really nervous now.
Thursday.
We can't sear tuna
to order?
That's why
it doesn't taste good.
Does that make business sense
upstairs or--
No, it doesn't.
When was the last time
you looked in this fridge?
Uh, I never really
examined it.
No.
No.
Oh, dear.
Lisa, how long ago
do you think
that was sliced?
I don't know.
Roughly?
A couple days?
A couple of days?
It's like pastrami.
But that is scary.
Ay-yi-yi.
Like, I don't know
these things are going on
unless someone tells me,
and they haven't told me.
Dinner service
is off to a rough start.
Customers are unhappy.
The food is far from fresh.
And Lisa, the owner,
is unaware
And Lisa, the owner,
is unaware
of many of the problems
in her own kitchen.
I don't know what to do.
But as bad as it is,
It's about to get worse.
Oh, my God.
That's disgusting.
Oh,.
Stop.
You, stop.
Everybody, stop.
Lisa, come here two seconds.
Come here.
When was the last time
this place was cleaned?
When was the last time
this place was cleaned?
They should be cleaning
every day.
But look.
Just here.
Just everywhere.
Disgusting.
Look at it.
This is above food.
I mean, come on.
Louis, I am not
serving food like this.
Okay.
That is disgusting.
I don't think it really has
affected or gone in the food.
How do you know?
We have customers
to serve right now.
Okay, do me a favor.
You serve those customers
right now, I'm out of here.
You serve those customers
right now, I'm out of here.
Your choice.
'Cause you think
I'm gonna stand there--
What do you--
what do you want--
What do you mean,
what do I want?
, I'll do it
this way then.
Excuse me!
Excuse me!
All these tables here,
can I borrow you
for two seconds, please?
Follow me.
Sir, come through.
Madam, come through.
I just stopped
serving food in here
because of the
and the dust.
because of the
and the dust.
Are you interested
in being served dinner
with that filth
dripping in your food?
Does anyone
want to eat now?
Nn-nn-nn.
That's your customers.
You need me
to tell you that?
Laugh.
I'm not laughing.
I think you're a jerk.
You should be embarrassed.
Excuse me.
It's a little bit
gross like that,
but was it really affecting
our food tonight? No.
Like, did he need to make
a huge spectacle
and embarrass me in front
of all my customers? No.
and embarrass me in front
of all my customers? No.
Lisa.
Lisa, what do you mean?
You come out,
make us look like
in front of, like,
friends and customers.
Lisa, the first thing
I said,
"Could we stop
serving food?"
You're totally oblivious
to what's happening
in your business.
You may have bought
the restaurant at 23,
my darling, but you're not
running it.
Grow up, Lisa,
will you?
It's an hour
into dinner service.
Chef Ramsay has uncovered
an unsanitary situation
in the kitchen...
Grow up, Lisa,
will you?
And Lisa has escaped
to the bathroom.
As for the kitchen,
they're about to get
some much-needed direction,
not from the owner
but from Gordon.
Don't stare.
Clean.
Everybody, grab a towel
and start cleaning.
The kitchen. It's disgusting.
I mean, we're talking
about inches of dirt,
and it's gross.
I mean, look at this.
He's right.
He's right.
Filthy.
Dinner service
is full force right now.
We've got 93 people
in the restaurant
that need their food,
and dinner service
is stopped.
I don't know
what else to do.
Where is Lisa?
Has she gone upstairs?
She's in the restroom,
yeah.
She's in the restroom.
If she's in the restroom, then
the restroom's in the.
Sulking precious princess.
I have never seen
Lisa like that
or upset like that ever.
She's a very tough person.
I didn't expect she was going
to react like that.
Damien, okay.
That's fine, yeah.
That's clean, yeah?
Yeah.
It's as clean as
I've ever seen it.
Louie, okay, we can start
firing up again, now, yes?
Is Lisa out
of the toilet yet?
She's still in there?
She's still in there?
That's nearly an hour.
I've been here
for an hour and 20 minutes,
and I'm not gonna
wait much longer.
We've been waiting
too long.
Is she okay?
Is she going to the bathroom?
Do you want
to go and check on her or--
I can check on her.
Would you mind?
Thank you.
No, no problem.
She's not gonna come out
for nothing.
She's not gonna come out
for nothing.
We're trying really hard.
So she's given up.
No.
Come on, Bruna.
A dismal dinner service
comes to an end...
Not even an appetizer?
With disappointed customers
leaving unsatisfied.
As for Lisa,
she finishes off the service
still sequestered
in the bathroom.
I didn't really expect it
to be this hard.
I try my best,
I try my best,
and I really want the best
for this restaurant.
You have two minutes?
Yes.
I don't know.
I feel pretty helpless
right now.
So that was a night.
Mm-hmm.
You got upset,
and you disappeared.
Yeah.
That's not the way
to face problems.
What was I supposed
to do?
Like, do you want me
to go back and dust?
Like, I don't get what you're
trying to say right now.
You don't get--
Okay, okay.
So is that the kind of trick
that they teach you
in an honors degree,
in an honors degree,
to disappear in a toilet
like a precious princess?
I don't think of myself
as, like, a princess.
I really don't.
Like, I just think
I am an average person
working hard
to fulfill my dreams.
You bought
the restaurant young.
Yeah.
That was the easy part,
purchasing.
The hardest part
was the following day,
running the thing.
Lisa, you know, no one's
ever told you the truth,
but more importantly
I think you're in denial.
Why am I here?
Why am I here?
Because we need help,
and I'm missing
a key ingredient obviously,
because we have
a good location.
I have a great staff.
I have a good energy.
I-I love the place.
Something's missing.
Okay, I'm gonna give you
a business assignment tonight.
Back to the good old days,
USC.
I need five
real, clear changes
that you want to make
tomorrow
to be implemented.
Okay.
Tomorrow, new start.
Those five issues may start
to really help convince me
Those five issues may start
to really help convince me
why you did this
five years ago.
Okay.
Good night.
Good night.
Thank you.
Last night Lisa failed her test
as a restaurant owner.
But today
Chef Ramsay is hoping
she will do a better job
with her homework assignment.
All right,
where's Lisa?
Right here.
Good morning.
Trust you to be in the bathroom
when I came in this morning.
Trust you to be in the bathroom
when I came in this morning.
So last night
we had a little chat,
and I asked Lisa
to come up
with five instrumental changes
that she wants
to put into this place
to make a significant
difference.
I want to hear
what those are.
I'll give you one.
Thank you.
Okay, five things
that I would like to change
about Lido today.
Be proud of the food
we're serving.
Keep a clean and sanitary
environment everywhere.
environment everywhere.
The customers
should be impressed
by the ambiance and decor,
not disgusted.
We need to tighten up the menu
and stay with one theme
that works.
Okay, fifth?
It's more for me.
"To learn how
the kitchen operates."
Yeah, good job, "A" plus.
You've clearly shown me
that you know the problems.
The hardest thing now
is following it through.
Yes.
Last night was rock bottom,
but I think, you know,
I'm gonna have to embrace
these changes
and make sure they happen.
these changes
and make sure they happen.
There's one issue
that I'm concerned about
that you haven't
managed to tackle.
In fact,
let me show you here.
It'll be easier
doing it this way.
P.O.S.
Piece of.
That is the biggest headache
inside this restaurant.
They press less buttons
at NASA launching astronauts
into space,
at NASA launching astronauts
into space,
I swear to God.
Yes?
Yes!
Oh, my God!
Stand back.
Ahh!
Wait, wait, let us do it.
Do it!
But when he start
to just break the computer,
I couldn't believe it.
I was, ugh, in shock.
One more!
That was my dream come true.
Let's go.
Lisa,
let the frustrations go.
Priscila's next.
Yeah!
I won't have to read anymore.
Go, go, go, go.
This is for all the hard time
I had with this
piece of.
I hate it.
Bruna, let's go.
I hate this!
Come on, big boy,
let's go.
Don't hurt yourself.
I hate this thing.
Oh, my God.
I'm done with you.
Ooh, that felt good.
Didn't it?
Ooh, that felt good.
Didn't it?
Well done.
Coming up,
There's mayhem
at Lido di Manhattan.
Whoa!
I'm begging you just
to talk to each other.
I'm begging!
In the kitchen,
there's a war or words.
Stop it!
And then,
The cooks resign.
They're leaving.
Who's leaving?
We're giving up.
Bye.
Oh, my God.
They walked out.
Louie!
Forcing Gordon to make
a desperate call for help.
Listen, I need you
right now.
The tide is rolling in.
And this beach restaurant
may be too far underwater
And this beach restaurant
may be too far underwater
to save.
While professor Ramsay
is impressed
with Lisa's homework
and her intentions
for the restaurant,
class now continues
in the kitchen,
where Gordon
is ready to educate Lisa
and her chefs.
So two changes tonight, yes?
Okay.
Very simple,
we'll do a linguini of crab,
and we'll do a seared tuna
salad nicoise, okay?
Sounds good.
Okay, so first thing.
We're gonna sear the tuna.
Nice and gently done, yeah?
Is it always cooked
at the same temperature?
Yeah, in terms of the quality,
the least it needs cooking.
Yeah, in terms of the quality,
the least it needs cooking.
Okay.
I don't know much
about food.
So I thought it was
extremely exciting,
and what an opportunity
to watch someone
like Gordon Ramsay.
To go with the
tuna nicoise,
we've got a couple
of potatoes on there.
It just looks so fresh
and flavorful.
Vibrant.
Okay, done.
Gorgeous.
Beautiful.
Right, Linguini, yeah?
White wine in.
Tossing this crab in.
Fresh lime juice
right at the very end.
Yeah, it's beautiful.
Absolutely.
Absolutely.
After a rough first day,
Lisa now has
a positive attitude.
And Chef Ramsay is hoping...
All right,
let's have a quick briefing.
She's ready
for another assignment.
Lisa, the boss,
you're gonna do something
you haven't done
in five years.
Tonight you--
yeah, here we are.
Are on the line.
That's right.
Are you serious?
I'm very serious.
I'm a little nervous
about hurting myself.
I'm a little nervous
about hurting myself.
I hate knives.
I cut myself when I was,
like, three years old.
So I never would have expected
to put me on the line like that.
I'll see you in a minute.
We're opening
in five minutes.
Hello.
Hi.
Right this way.
Your menu.
Thank you.
Just so you ladies know,
in addition to our menu,
we have two specials.
Chef Ramsay has put Lisa
in charge
of tonight's specials.
That's for you, apron.
Perfect.
He wants her to begin
to understand
The inner workings
of her kitchen,
something she has avoided
in the past.
something she has avoided
in the past.
Definitely came
as a shock to me.
I'm thinking about
the seared ahi.
I'm gonna have
the crab special.
All right,
thank you very much, folks.
Thank you.
You're welcome.
Okay, there we go.
First order.
Ahi tuna, yeah?
I didn't understand
what we were doing.
I was really confused.
Why is this
not turning on?
Lisa, get comfortable
with it, yeah?
Get comfortable.
Why is this
not turning on?
This is hot.
I don't know
what to do with it.
Keep it here?
Lisa was, like,
touching little things,
like doing this,
"Oh, ouch.
like doing this,
"Oh, ouch.
Ow, it's hot."
Ow, it's hot.
Lisa,
you got to move fast.
Whoa.
Why is it flaming?
That's going
in the microwave?
Yeah.
Why isn't it
going in there?
I think it's
a very valid point.
Why is it going
in the microwave?
Why can't it go--
the oven's on, yeah?
Yeah, it's on.
Okay, see what
I'm trying to say?
It's really important
for you to see this.
To see a dish
To see a dish
go directly
to the microwave,
I was just--
I was really shocked.
We're not here
spending all this money
on microwaved food.
Why would we do that?
We're supposed to use
the microwave,.
How do we get flavor
out of a microwave?
It's so good for you
to see this,
I cannot tell you.
It's an hour
into dinner service,
and while
Chef Ramsay's specials,
prepared capably by Lisa,
are a hit...
Did you like it?
That one's really good.
The old menu cooked
by the kitchen staff
Are a flop.
Is it supposed
to be crunchy?
This is not worth $24.
Tonight was crazy.
I probably had, like,
seven items sent back,
which is terrible.
No problem.
I'll take this back.
No problem.
Medium rare, please.
Medium rare, absolutely.
I'll throw that right back
on the grill for you.
Be right back out.
In general, the plates
going back to the kitchen
was frustrating for me.
Medium rare, please.
That's rare.
It seemed like
something went wrong
with every one of my tables.
with every one of my tables.
It's overcooked?
I am very frustrated.
What's wrong with that?
It's overcooked.
What is that?
This lamb is overcooked.
Please re-fire.
Medium.
Well, this is overcooked.
No, no, no.
Re-fire, medium, thank you.
You didn't write--
Hey, hey.
You didn't write out
the temperature.
Now I realize that
Arturo and Louis
like to shift blame
all the time.
Like, no one can take
responsibility.
Okay, so medium, please.
Okay, we got it, we got it.
Let's go.
Okay, we got it, we got it.
Let's go.
Can we just re-fire it first,
and we'll argue it
after service, please?
Everyone is yelling
and being angry.
It just tears it apart.
Like, you can't do that.
Re-fire lamb, medium.
Thank you.
Thank you.
Stop it!
It's overcooked?
I'll take that back for you.
Aside from the successful
dinner specials,
Tonight's dinner service
has been a disaster.
Re-fire lamb, medium.
Thank you.
Yes, thank you.
And Chef Ramsay
is looking for someone
to talk control.
Stop it!
Okay.
Thank you.
How's that pork coming?
Six minutes.
Six minutes.
Two ahi towers
and one calamari.
Right, Lisa, you're
in control now, yeah?
Yes.
Good.
Let's go.
Pass is in the window.
Pass is in the window.
There it is.
Yes, got it up on time.
I feel like once I kind of
learned my dishes,
I was like,
"Come on, what's next?
What's next?
Let's get it together?"
127, go.
Yes.
This is good.
It's really good.
What's going on now?
It's vital to know
what's going on in the kitchen
as an owner/operator.
I shoulda done it
years ago.
And thank you for coming out,
and hopefully we see you
again soon.
Okay, tonight you were good.
Okay, tonight you were good.
Thank you.
But here's the bad news.
I can't think
of a worse scenario
than having lazy chefs.
It is the quickest way
of closing down
a business.
I'm willing to work
with Arturo and Louis,
but just everything
has to change.
Lisa's ability to change
has inspired Chef Ramsay
to implement a change
of his own--
a drastic remodel of Lido
that he and his team
a drastic remodel of Lido
that he and his team
work through the night
to complete.
Good morning.
Good morning.
Today, big day.
Lido is relaunching.
Ready?
Yes.
Do it, yes, yes.
It's time to see
the new Lido.
Let's go.
Come in, come in,
come in.
Wow!
Come in.
Come in, come in,
come in, come over.
Oh, my gosh.
Wow.
It's beautiful.
First thing,
that horrendous wall
That was dividing
your restaurant has gone.
Now the whole thing
just feels open.
Now the whole thing
just feels open.
Easier to get around.
Wow, look at--
Wow, that's so cool.
- New seating.
- Brand-new.
Check out the new China.
No more hideous colors.
All the plates
and all the little
small bits of china
were from store.
I was totally speechless.
I love what they did
with the curtains,
with the lighting,
with the pictures.
One thing this area
hasn't got
and one thing you've got
every chance
of exceeding in
is becoming Manhattan's,
yeah,
local, cool, wine bar.
local, cool, wine bar.
Serving great food,
great wines by the glasses,
more importantly,
a very cool place
to hang out.
I think a wine bar
is exactly
what Manhattan Beach needed.
There's no place out there
around here
that has that.
One more little surprise.
You've got to see these.
The system before
was useless.
This is phenomenal.
I'm so happy right now.
I'm so happy right now.
Wow.
I was so surprised
when I saw the new system.
No way.
I couldn't believe it.
I was, ugh, in shock.
This is designed by halo.
This is the most advanced
restaurant P.O.S. system
anywhere in the world.
Wow!
I believe in you.
I believe in the staff.
You've got to pull this off.
We will.
Oh, definitely.
We have to.
Not only will the new decor
Be on display tonight,
Chef Ramsay
has overhauled the food
and designed an exciting
wine-friendly menu
and designed an exciting
wine-friendly menu
for what he is hoping
will be the new hot spot
in Manhattan Beach.
Wow.
That's a lot of food.
That's so pretty.
Let's start off
from the top,
the homemade
chicken sausage.
Grilled baby artichokes.
Vegetarian delight.
One of my favorites,
the flatbreads.
They are fantastic.
You've got a chance
to gain a serious reputation.
Mm-hmm.
Right, entrees.
The Lido burger.
Grilled minute steak.
I think it's gonna be
a huge hit here.
I love the new menu.
It's so tasty.
It's easy.
It's easy.
And I think it's perfect.
Despite a poor performance
last evening,
Lisa's hoping
her kitchen staff
are motivated
by the changes,
and that they will rise
to the occasion
for the most important night
in Lido's history.
One, two, three, Lido.
Lido! Whoo!
Let's do it.
Welcome to the new Lido.
Enjoy some wine tonight.
Yeah, that's right.
We will.
This is our new menu.
We have some
new appetizers also.
We have some
new appetizers also.
The minute steak.
Okay, how would you like that
to be cooked?
Can I have that rare, please?
Yeah.
I'm so happy
with this computer.
Okay, we got it, guys, yes?
Yes.
Concentrate, guys, yeah?
Louie, I need some stuff
coming out here, guys, yeah?
In spite of
a new ordering system,
30 minutes into service
30 minutes into service
no entrees have left
the kitchen,
and there appears to be
a communication breakdown.
What's happening here?
No one's even working together.
It starts off from the chef
calling out the order.
So away now, one scallop,
one fettuccini,
one penne,
one grilled steak.
Nobody answers me.
Yes.
Yes, sir.
I'm begging you
just to talk to each other.
I'm begging!
About the menu
being put up together
Collectively at the same time.
That's what's not happening.
I was a little nervous
right then
because with my relaunch
I really wanted to run smooth.
because with my relaunch
I really wanted to run smooth.
Unfortunately,
there's no communication.
It's awful.
Unbelievable.
Dining room looks
absolutely beautiful.
Fine, great, granted.
But the kitchen,
an absolute disaster.
Five headless chickens
with not an ounce
of leadership qualities.
Right now I'm depending
on a 28-year-old lady
to save her restaurant,
the biggest test
of her career so far.
Okay, they're done.
60 minutes into service,
The kitchen staff
is finally communicating
The kitchen staff
is finally communicating
and sending out entrees.
However, they are not
being well-received
by the dining room.
Are you serious?
I need 115
and 60.
All of these steaks
are cold.
Oh, come on, guys..
They're overcooked as well.
Listen to me,
when a minute steak is cooked,
it's got to be served
right away.
You can't hold
a minute steak.
Three steaks on the fly
as quick as you can.
When people
are getting their food,
they're getting undercooked,
overcooked,
they're getting undercooked,
overcooked,
still sending it back.
They want a whole new steak.
, there's more food
going in the trash
Than there is
going on the table.
We either need our food
in, like, five minutes,
or our check.
90 minutes into relaunch,
Diners are fed up
with not being fed.
So if you don't wanna wait--
And Lisa is desperate
for her kitchen
to bounce back.
Oh, my God.
Look at that.
Those are the tickets?
They don't know what
the they're doing.
Are you kidding me right now?
This is ridiculous.
Are you kidding me right now?
This is ridiculous.
Like, I just couldn't believe
the ignorance back there.
What are you doing?
Why aren't you making food?
Why are you standing here?
You're just looking
at tickets.
Make some food.
I don't understand.
Please.
Arturo, will you please
tell her to make some food?
Lisa, I'm trying right now.
I'm doing my stuff too.
They're just all
standing there.
They're not
doing anything.
They're not
doing anything.
And getting paid
as well.
Damn it.
They're--
they're leaving.
Who?
Who's leaving?
The cooks.
Why?
Oh, my God.
Hello?
We're giving up.
Bye.
Arturo--
We're giving up.
I know you're giving up.
Why?
Why?
Is this what they do?
Is this what they do?
Louie!
Louie!
On my biggest night,
they walked out.
Please, guys.
Louie!
They're--
they're leaving.
Who's leaving?
Oh, my God.
It's relaunch night at Lido's,
And the only thing
that's taken off
is the kitchen staff.
Louie!
Louie!
Please, guys.
For them to walk out like that
with all those tickets,
like, I wasn't sure what to do
or what to expect.
The head chef
after 18 years
bails out.
bails out.
That's spineless.
Hello.
Scott, it's Gordon.
Listen,
I need you right now.
Jump in the car
and get down here quickly,
will you please?
Lisa, I've just phoned Scott.
I told him
to jump in his car,
and he's getting down here.
Chef Scott's been
my right-hand man
for the last five years,
okay?
I've asked him to be here
as your consultant
for the next month
to oversee this place.
He's gonna jump
on the service
and get this place
up to speed.
and get this place
up to speed.
We cannot afford
to let this place go down.
No chance.
With an empty kitchen
and a full dining room,
relaunch night at Lido's
is heading towards disaster.
I don't even know
what to do.
Even though Chef Scott
is en route...
You're all running away
like cowards.
Gordon makes one more attempt
to get the kitchen staff
to return.
- Hey, Louie.
- Yeah, we need you.
Louie!
This is music to my ears.
Thank you, Arturo.
Okay, Scott.
Arturo.
Scott's here.
Yeah, look it,
he's here to help.
Let's lift it up.
And let's get this
back together, yes? Okay.
Okay, here we go,
listen up, everybody.
I need a prosciutto pizza
in the oven.
I need one more order
of barbecue chicken.
I need a lamb sandwich
up top right now.
To see Scott in the kitchen,
like, take command
the way he did,
it shows what a head chef
should be doing.
Hey, is that prosciutto pizza
in the oven?
Yeah.
Yeah.
Okay, how much, three minutes?
Four minutes?
Three minutes.
I saw communication
I'd never seen
in that kitchen before
with Scott at the reins.
Okay, let's pick up
,
Rosemary chicken,
steak medium rare,
going with
the prosciutto pizza.
Table 106.
Thank you.
Yay!
Chef Scott helped the kitchen
Make a massive comeback.
I have a cran,
two tartare,
and asparagus quiche.
And the evening
ended successfully.
Wow.
How's your steak?
Excellent.
That's good.
I think tonight overall
was a good
learning experience.
was a good
learning experience.
Thank you, guys.
Okay, and you're my last table
served tonight, so...
I'm looking forward
to talking with Gordon
about what I should do
in moving forward
with this restaurant,
because
we really, really need
a solid kitchen staff.
Okay, Lisa, honestly,
you have seriously
grown up this week
more than I ever
expected you to do.
You show such commitment.
You do your homework,
you show up on time,
and more importantly,
you are a very fast learner.
However, it's not the same
with the team.
Your kitchen staff
in a normal situation
would have been expelled.
Them walking out like that
in the middle of service
was disgusting.
I 100% agree.
That was horrible.
Your dream effectively
is in their hands.
I was so disappointed tonight.
I can't put up
with that.
I'm not sure
whether Louis and Arturo
are gonna be part
of the new Lido.
But now that I have
a much better understanding
But now that I have
a much better understanding
from Gordon,
I am going to really embrace
these changes
and make this place
successful.
I am so impressed
by the way you've handled
what you had to do
in this short
period of time.
You stay in control,
and you hold the reins firmly.
I seriously believe in you.
Thank you.
I can't wait to come back.
Can't wait to have you back.
I'll be your honor student.
When Gordon walks
back in here,
whenever he comes back in
months from now
and sees this restaurant
buzzing,
that's gonna be
my proudest moment.
that's gonna be
my proudest moment.
Good night.
Well done, my darling.
Well done.
Thank you so much.
Good luck.
Spend time in that kitchen.
Oh, I will.
Okay.
Thank you.
Tonight was actually
the first night
this place felt
like Lisa's restaurant.
Sadly, there are still
leftovers from the past
that keep on
dragging her down,
and for her to move on
and be a success,
she has to drop
her excess baggage
and move on.
What the was on
in that bathroom?
After Gordon left,
in the days that followed,
Scott took the next month
to train a newly motivated
Louis and Arturo.
That's for the clams
and mussels.
Yeah.
Keep it here, right?
Yeah, that's fine.
No problem.
Welcome to the new Lido.
And with Lisa's
new found kitchen expertise...
From now on, 100%,
just come straight to me.
I can listen
and make changes.
Manhattan Beach's
newest wine bar
has seen a boost
in revenue.
I learned so much
from Gordon Ramsay.
I learned so much
from Gordon Ramsay.
The whole experience
has been amazing.
Like, it's--
it's life-changing, really.
This man has given us
everything,
all the tools in the world
like a dream come true.
Now let's do it.
I really feel like
I do own the role
of being
the restaurant owner now.