Kitchen Nightmares (2007–2014): Season 4, Episode 9 - Cafe Tavolini - full transcript
Cafe Tavolini is run by absentee owners with the only honest trying person, the son of the mother, a young man working as a server.
Tonight on Kitchen Nightmares...
Cafe Tavolini
is a hot Italian mess.
This place is pathetic.
Want anything else?
Ohh.
A sick bag maybe.
And to make matters worse,
Chef Ramsay finds himself
in the middle of a family war.
He's here to help us.
Don't let me
elbow you.
Keith and Lisa Restivo
may own the restaurant,
But they are certainly
not running it.
Customers aren't gonna care
about your business
if you don't give a
about it.
Fed up with their
dying business...
I don't even want
to come here tonight.
It's a nightmare.
They are now the epitome
of absentee owners.
They are now the epitome
of absentee owners.
Where's Lisa?
Where's Keith?
How much more can I do?
Without any leadership,
This restaurant
is completely dysfunctional.
It's a joke!
And it's placing
A heavy burden
on Lisa's son and daughter.
I'm being honest--that you're
never at your restaurant.
Who closed your restaurant
every night?
With Cafe Tavolini serving
as the family battleground...
I don't understand
how I'm lying.
I can't take it.
Shut up!
There's more than just
the business that's on the line.
I just want to hand him
divorce papers.
Can Chef Ramsay
Pull this dysfunctional
restaurant together?
Pull this dysfunctional
restaurant together?
I can't help owners
that can't help themselves.
Or is this eatery
beyond saving?
Close that door!
It's confusion
in Connecticut...
You're out of business.
Tonight on Kitchen Nightmares.
Bridgeport, Connecticut--
an industrial city
on the Connecticut coast,
only an hour north
of Manhattan.
Nestled in a quaint neighborhood
called black rock
is Cafe Tavolini.
Owners Keith
and Lisa Restivo
bought a successful
Italian restaurant on a whim,
having never worked
in the business before.
Lisa and I were driving
past this building,
and there was
a "For Rent" sign on it.
We didn't know
the restaurant business.
I'm a hairdresser by trade,
and Keith owned liquor stores.
I'm a hairdresser by trade,
and Keith owned liquor stores.
We had no clue.
Nice to see you.
How are you, honey?
When the place opened up,
it was mobbed.
Doing great numbers.
Everybody was happy.
Is your steak
cooked all right?
It's perfect.
We were the newest
restaurant around,
and we were definitely riding
the wave of success.
Now you walk in here
on a Saturday night,
you'd think that it's like
a old Western movie,
like things
are rolling by.
I don't even want
to come here tonight.
Our business started
to turn negative.
We started to turn negative
with it also.
We started to turn negative
with it also.
This place is really
driving me crazy.
My mother and Keith
do not care.
The two of them
hate being here.
Oh, my God.
Michael, I hate
to bother you.
Do you have my car keys,
by chance?
I try to oversee the full
operation of the restaurant.
I don't really know what Keith
does here--I really don't.
Don't tell me to clean.
Um...
Um...
He'll act like
he's the boss.
He says, "I'm busy, I'm busy.
I gotta go, I gotta go."
But what are you so busy with?
You don't do anything all day.
You sleep till 2:00.
You come here,
you blow the patio,
and then you
sit home all day.
Come here.
You lay down here too.
I wish I had
your life.
Why aren't the lights on
in the restaurant
at 5:30 at night?
What frustrates me is the lack
of management, period.
You know,
he'll sit at home
and stare
at the surveillance camera,
and he basically nitpicks.
Why is everybody
sitting down here?
Why is everybody
sitting down here?
If you have
This much money
into a place,
why aren't you there when
the place isn't working?
The numbers
are just ridiculous.
And I cannot pay bills
with no money.
We're probably in debt
$350,000.
This is what's
gonna have to happen.
I don't want to talk
about it anymore.
Our marriage is at a brink,
because we fight constantly.
Fighting and fighting
and fighting
is not gonna get
anyone anywhere.
We need Chef Ramsay's help,
because we are at the end
of our ropes.
because we are at the end
of our ropes.
If things don't change,
I don't know
what is gonna happen.
If they don't take
Gordon's advice,
The marriage is gonna fail,
and the restaurant's gonna fail.
Cafe Tavolini.
Chef Ramsay is aware that
Cafe Tavolini has its issues...
Taste of Italy.
But before he can step
in the door to explore...
Hi, Gordon.
Hi, Gordon.
There is one family member
who can't wait to unload.
How are you?
Nice to meet you.
Van cotto.
Can I talk to you for a quick
second before we go in?
Now?
Yeah.
Jump in.
Jump in.
I wanted to meet up
with Chef Ramsay,
Because I wanted to tell him
every little bit of dirt.
You obviously got something
important to tell me.
- Yeah.
- First of all...
It's a family business,
right?
Yeah, family run.
And it's your mum and dad
who owns it.
My mother
and my stepfather, yes.
Mum and stepfather.
And--are they in there?
Yes, he is in there.
I just wanted
to let you know
that the only reason
why he's there today
is 'cause he found out
that you were coming there.
is 'cause he found out
that you were coming there.
So he's not hands-on?
No, he'd be in bed
right now, actually,
if you weren't coming.
You're kidding me.
He's lost.
Uhh!
He needs your help.
And what does mum do?
She just basically
doesn't wanna be there.
He blames her for everything
for not being successful.
It's always her fault.
Van, thanks for the heads-up.
Let's just keep this,
um, between us.
Take care, bud.
Take it easy.
Thanks, Van.
Ah. Ah, it's freezing.
Ah. Ah, it's freezing.
Hi. How are you?
Hey, Mr. Ramsay.
How are you?
Gordon, please.
Good to see you.
And so
your first name is...
Uh, Keith Restivo.
Keith.
Manager? Owner?
Owner, yes...
Hi.
Along with
my wife Lisa.
Hi. Lisa.
Lisa, good to see you.
So husband-and-wife team.
Yes.
Any other members of the family
working in the restaurant?
Yes, they do.
My son, Van.
Okay.
And my daughter, Joli.
So restaurant's open
how many days a week?
Seven days a week.
Seven, and you're here--
I'm here almost every day.
I actually don't work
during the day.
Hello.
And this is...
This is Van.
Nice to meet you.
Okay, you do...
Yeah, work here.
Waiter.
Now, how many times
a week are you here?
Four to five.
Four to five.
So you're here
six days a week.
You're here nights only.
And you're here
four days a week.
Well, four,
zero, zero.
Lisa, Keith, you're gonna
have to help me out here.
Hold on, mate.
When you're not here,
I'm here.
It just--I'm just--
we're here--
I'm just
a little bit confused.
First of all,
it's six days a week.
Now it's no days a week.
I'm just...
He's scared.
Why do I gotta
lie to him?
He's scared.
Why do I gotta
lie to him?
You're not lying.
But I'm telling
you the truth.
You just said I'm not lying,
so you need to know.
But you're--
he's here to help.
He needs to know
the truth.
What don't you
understand?
But he is here--
okay.
Okay, um, the more
I get up to speed
from all of you,
the quicker I can look
at the scenario.
I just want the truth
and nothing but the truth.
That just helps me tenfold.
Okay, uh, right.
Where should I sit?
Where, uh--yeah?
Thank you.
Let's eat, yeah?
Okay.
Talk about throwing me
under the bus.
Talk about throwing me
under the bus.
I haven't even sat down,
and it starts.
Why, what happened?
Wow, huge menu.
Ready or...?
Uh, yes.
Let's start
with grandma's
pan-fried meatballs
served over
a house salad...
okay.
And then the salmon,
pan-roasted slowly...
Okay.
And the clams.
Oh, the stuffed clams.
No problem.
Thank you.
Hi.
How are you?
Good to see you.
Hi.
How are you?
Good to see you.
Rick.
Rick.
Nice to meet you.
And what do you do?
You're the...
Bartender/server.
Bartender/server.
And what's wrong
with the restaurant?
Um, lack of management.
Lack of management.
Owner's not here
very much.
What are you gonna do?
I have to pick
some liquor up.
Can I have a quick
word with Keith, please?
Yeah.
Thank you.
Where's Keith?
He left.
Go get him.
Hurry up.
What a surprise.
Oh, he left.
Keith is not here
on a regular basis.
Keith is not here
on a regular basis.
Gordon wanted
to talk to Keith.
Where is he?
He left.
I could go two or three days
without seeing Keith.
He doesn't have the concept
of priorities
of what needs to be done
to make this restaurant work.
Why don't you go over there
and say he had to leave--
go over on his behalf
and say he had to leave
to get some products
for the restaurant.
He should have
did that earlier.
Excuse me, Gordon.
Um, Keith left.
He had to go run,
um, up to the store
to get--pick up
our liquor order.
Oh.
He didn't know
that you wanted to see him.
Is he fed up with this?
He's fed up
with everything.
So when he comes in
and he sees one thing wrong,
he gets all twisted,
and he jumps in the car,
and he leaves.
and he jumps in the car,
and he leaves.
Thank you, Lisa.
Hmm.
A meatball salad,
a stuffed clam.
Those are nothin'.
As fast
as you can, Michael.
I was a server
at Cafe Tavolini.
I recently moved
into the kitchen...
Make sure you get
cheese on there, please.
Which was, uh,
lagging quite a bit.
Oh..
Meatball salad.
Meatball salad.
Fresh ground pepper?
Uh, no, I'm fine.
Thank you.
Grandma's meatballs.
Look at that.
Right now, that's an insult
to grandmothers.
That's a mess.
Gross.
How is it?
Big, soggy,
dirty pool of juice
and crap underneath there--
dreadful.
Thank you.
What'd he say
about the meatballs?
He said that it was--
it was dreadful,
that it was swimming in sauce.
Ugh.
That was eerie.
What's happening?
I don't know.
I don't know.
Did he like
the meatballs?
He said that that
meatballs'
horrible,
crumbled.
Wanna put 'em in the oven
or microwave 'em?
Ay-yi-yi.
Stuffed clams--the come
out of the microwave?
Yeah.
What's that?
Stuffed clams.
Stuffed clams.
Thank you.
Look at the size of them.
It looks like some dog
in my shell.
It looks like some dog
in my shell.
Where's the clam?
Oh, no.
How's the stuffed clams?
But where's the clam?
It's gotta be
mixed in there, no?
It's mush,
but where are the clams?
I don't see it either.
Taste that, please.
I was, like, a little
scared to eat off his plate,
because I thought he was
gonna stab me with the fork
if I, like,
told him it was good.
I just taste
bread crumbs.
Has that been microwaved?
I mean, it tastes like
a stuffing that you'd
stick in the end
of a turkey.
stick in the end
of a turkey.
I'll take it
out of your way.
My God.
He said that there's
no clams in this.
He said that this tastes
like a stuffing out of a turkey.
Those stuffed clams
are garbage anyway.
Keith, he hates our food.
He said that the stuffing
in the stuffed clams
tasted like it should be
from like the
of a turkey or something.
Don't you dare blame me
for anything like that, okay?
Can I have that salmon?
Coming right now.
Taste of Italy?
No.
Certainly not
in the kitchens.
Certainly not
in the kitchens.
Maybe a taste
of the Italian sewers.
Okay, here we go.
Um, I always get nervous
when the chefs start decorating
plates with parsley.
Oops.
Undercooked salmon that's
stone-cold in the middle.
Mush.
Van, do this.
Taste the--
the rice for me.
So you got...
insipid...gluten.
When was that made?
When was that made?
I think they made that
yesterday.
Ohh..
Yesterday?
Yeah.
How much is that?
21.
$21.
So that's a taste
of Italian leftovers
for $21.
Ohh.
Want anything else?
Uh...
A sick bag maybe
thank you.
Holy.
Why?
Why?
We're about to get
reamed right now.
We're about to get
reamed right now.
He said--he hates every
single thing on the menu.
He hates everything
that he ate.
He said everything is totally,
totally disgusting.
You're here at 4:30.
You don't know what I do.
Watch yourself, bro.
You're basically
just making yourself
look like a bigger jackass
when you lie about things,
so why don't you
just come clean?
so why don't you
just come clean?
He's obviously here
to help you.
So let Gordon help you.
You have no clue what I do,
except when I get here.
You're right.
You're right.
Before you found out
he was coming here,
who closed your restaurant
every night?
Stop--stop what?
What's going on
back there?
He's here to help us!
Somebody call the police?
What? Why am I lying?
I don't understand
how I'm lying.
I'm being honest that you're
never at your restaurant.
Your son, not mine.
Keith, I'm leaving.
Yes, I am.
I'm leaving right now.
Shut up!
During Chef Ramsay's
dismal first meal
at Cafe Tavolini...
Looks like some dog
in my shell.
The tension between
owner Keith and stepson Van...
Before you found out
he was coming here,
who closed your restaurant
every night?
Stop it!
Has erupted into a battle.
Keith, I'm leaving.
And wife and mother Lisa
is caught in the crossfire.
I'm leaving right now.
Shut up!
What's going on back there?
I'm gonna walk out,
and I'm gonna leave.
- You're not leaving.
- Don't say another word.
- You're not leaving.
- Don't say another word.
Then you don't say
another word, then.
What's going on?
He gets mad because I'm
trying to tell him the truth,
and he's making me try to look
like an idiot in front of you.
You okay?
Yes, sir.
What's going on?
Oh, no, just a little
confrontation.
Why are you lying?
He's here to help us!
He's not here
because the owners
Run everything perfectly.
And this is why he's here, and
this is what needs to change.
And I can't take it.
Hey, come on.
Don't get upset.
Ohh.
What's the matter?
I just--it's just--
it's just the same stuff
that just constantly goes on.
This business
has affected my marriage,
totally has affected
my family.
I'm totally, like,
beside myself.
You okay?
I'm sorry
about that.
Don't apologize Tome.
No, I already
apologized to her.
That's your lady.
And I thought,
up until now,
the food was
the biggest problem.
Let me tell you,
the menu...
Was a disgrace.
Hideous.
Hideous.
I-I gotta--I definitely
apologize for that.
Okay, I need, uh...
I need a break.
I'll be back later.
I'm surprised
he's even gonna stay here
and even deal with us.
He's gonna think
we're all crazy.
With a restaurant
and a marriage
clearly on the line...
Lisa, let's do a little
quick catch-up.
Just me and you?
Yeah, just you
and I, yeah.
Chef Ramsay knows
He needs to dive in quickly
and gather
as much information
about the financials
of Cafe Tavolini.
about the financials
of Cafe Tavolini.
Help me to get
up to speed
with where we are in business.
The money
is not coming in.
I mean, the numbers
are disgusting.
We had a night
a couple weeks ago...
There was $40 in the till.
$40?
Wow.
Our house was foreclosed on.
Because of the business?
Yeah.
So we've just
been declining
and just failing.
We can't even
take a salary, we could--
Keith walks around--
seriously,
that's why
he's so stressed out--
he doesn't even have
a dollar in his pocket.
And then as soon
as he gets here,
he'll see one thing
that aggravates him,
he'll see one thing
that aggravates him,
and that's when it starts.
And this is because
the cash has dried up?
Yep.
How do you get
through the day?
I mean,.
I don't-- I'm so depressed.
Some days,
I just want
to hand him divorce papers,
because I can't take it.
If the restaurant closes,
I can't see our marriage
continuing.
You know, it just makes it
so difficult.
I mean, I hope
you can help us,
but is it
too overwhelming?
Let me have a look.
I need to see everything
in action tonight, okay?
Okay.
Okay.
After a day filled
with arguments...
Shut up!
Tears and accusations...
You're never
at your restaurant.
Chef Ramsay is back
to observe a dinner service.
The kitchen's small.
It's a box.
You cook 70-odd items
on the menu from this?
Yeah.
Joe, you're stuck
in the corner?
I don't know.
No, I'm serious.
I know, I...
It's--it's ridiculous.
Hello.
Hi. How are you?
News of Chef Ramsay's
appearance in Connecticut
News of Chef Ramsay's
appearance in Connecticut
results
in a full restaurant.
Right this way,
okay, guys?
And while customers look
to satisfy their appetite...
Lobster ravioli.
Sure.
Veal caprice.
They aren't the only ones.
Can you order me
a dinner?
No, I can't do that
right now.
I need a minute.
Okay.
When you get a minute,
can you order me a, um--
No, don't talk to me
right now.
That's not the way it works.
I'm putting my orders in,
making sure
the customer's happy.
Now she wants to eat.
I can't--
I can't eat now.
Who? Who wants to--
Lisa wants me
to order dinner.
Who? Who wants to--
Lisa wants me
to order dinner.
Lisa just doesn't get it.
While owner Lisa has to wait
to place her order...
I am starving.
Customers in the dining room...
Oh, my goodness.
Are quickly
receiving their food.
Oh, hey.
Maybe a little too quickly.
And Chef Ramsay
wants to know why.
Did you just--
did you--
did you just pull that
out of the fridge?
Yes, chef.
What is that?
It's chicken.
And why are you cooking it
in adVance?
'Cause of space.
'cause of space, time.
'Cause of space.
'cause of space, time.
- Just touch that.
- It's.
How many portions you got
in there cooked ahead?
Show me the tray,
please.
That's dryer than
the Nevada desert.
These look like they
were cooked yesterday.
I mean,
they're solid.
Huh?
I mean...
I mean, I wouldn't even
hang that on a Christmas tree.
That chicken,
it's already cooked.
It's gonna get cooked again.
Who the would
wanna eat this?
And he's absolutely right.
Lisa, Keith...
Lisa, Keith...
So I'm trying to get
up to speed with the chefs.
Just feel that there.
Solid.
That's for the chicken parm.
They don't make it
to order.
Why not?
We've always
done it that way.
We really didn't know
it's a problem.
That's just--
I mean, that's insane.
This sucks.
Despite a fast start...
How's your meal?
We haven't had any yet.
We're waiting,
and it's very long.
The disorganized kitchen
is now delivering food
at a snail's pace.
is now delivering food
at a snail's pace.
I'm waiting
on a cheese ravioli.
It's getting hot.
Just give it a second.
Bro, come on, dude!
It'll be
right there, bro.
I'm waiting on 13 and 11.
I've never seen
Such a dysfunctional kitchen
in all my life.
Chris squashed
down in the corner.
The chicken reheated.
All these plates
have got chips on them.
What's all those tickets
on the floor?
It's just madness--
I mean, absolute madness.
Where's Lisa?
Where's Keith?
Serious?
Serious?
People haven't
gotten their meals
in over 45 minutes.
The kitchen is just
a whole mess.
And my mother and Keith
were nowhere to be found.
Is mommy and Keith somewhere?
They sit in the car
for no reason.
Keith and my mother
are sitting out in the driveway
on a crazy, crazy night.
We can't handle this.
We need help.
Well, you know what?
Maybe they should come
and worry
about the problems that are
really happening right now.
Yeah, like how, um--
that the kitchen's
a disaster.
The parm, pick it up.
The parm, pick it up.
My mother order this?
She's gonna sit
in the car and eat it?
Is this normal
when we get busy?
I'm embarrassed now.
Why was this ordered
under your name?
Oh, it's mine.
You're gonna
eat it out here?
What am I gonna eat it
with, my fingers?
Here, that's
what you want.
You can eat it out here.
Give me a fork.
Stuffed pork chops,
primavera white,
with penne.
While the two owners
Dine in the car...
Where's my bus girl?
I got farfalle.
Here's your chicken and sausage.
I have 21 and 22.
Michael does his best
to rally the staff
Michael does his best
to rally the staff
And complete dinner service.
Spaghetti and meatball.
Let's get
out of here, boys.
Okay, I'm gonna get
straight to the point.
You two...
Have been abusing
your restaurant.
Van gets angry.
Michael gets frustrated.
Ricky gets upset.
The owners--
I didn't see you get upset.
I saw you walk outside
with your coat,
and you were sat
in the car.
and you were sat
in the car.
It's a joke!
Keith, help me!
I, uh...
My passion
is a little, uh,
you know, down.
If you got behind this bar
and you got on the floor
and you did
something to show you care,
people see that.
Customers aren't gonna care
about your business
if you don't give a
about it.
And the two of you said it
on a million occasions--
walk in the place,
"I don't even give a
walk in the place,
"I don't even give a
- about this place anymore.
- I hope it burns."
Well, you know what?
That's what it's doing--burning,
right to the ground.
While Lisa's daughter, Joli,
eloquently sums up
a miserable evening...
Customers aren't gonna care
about your business
if you don't give a
about it.
And a frustrating performance
by her parents...
Why was this ordered
under your name?
Oh, it's mine.
You're gonna
eat it out here?
Chef Ramsay realizes
He has to do
something drastic,
so the following day...
Oh, my God.
Look at the restaurant.
He gives Keith and Lisa
A dose of shock therapy.
A dose of shock therapy.
What the...What is that?
"Out of business, closed,"
plastered against the whole side
of the building.
And, uh, I just
can't believe it.
What does this mean?
We can't even get in.
What's going on?
Well, I wish I could say
good morning,
'cause it's not
a good morning.
Don't bother crossing the line.
You're shut down.
You're shut down.
You're out of business.
- Keith...
- It's up.
I mean, I just--
this is not what I wanted.
There's too much money
invested in this place.
This is not good.
I wrote you a letter
last night.
Can you read it?
"Dear Gordon,
"I want you to know
that you have touched home
"with your perception
of Keith and I.
"We are guilty of negligence
"We are guilty of negligence
"and irresponsibility
on our part.
"Keith and I
have let our staff
"and customers down
due to a lack
"of our participation
at the restaurant.
"Keith and I were oblivious
to so much
"before you spoke
to us tonight.
We were in denial."
"We were in denial
of all of our faults.
"Our plea to you is not
to give up hope on us.
"Keith and I
are willing to make
"drastic changes in our lives
to save our restaurant.
"drastic changes in our lives
to save our restaurant.
"Unfortunately,
we need the guidance
to be able to turn this place
around for the best."
"You have our full commitment
from Keith and I
"that we will work
as hard as we can
"to make the changes.
"I want to thank you
from the bottom of my heart
"for coming to Cafe Tavolini
and opening up our eyes."
This is exactly
what I needed to hear.
I'm not giving up.
I'm not giving up.
This is a wake-up call.
You're not closed today.
But this will be the result
if we don't start now,
and I mean now.
Today we start
the comeback.
And I need both of you
to be committed.
Okay.
I hear you.
I hear you loud and clear.
Let's get inside.
Owners Keith and Lisa
have convinced Chef Ramsay
That they are now committed
to the restaurant.
That they are now committed
to the restaurant.
But Chef Ramsay
is not the only one
that needs convincing.
Keith and Lisa...
Address your team.
I just wanted to apologize
to the staff
for our negligence,
giving up on something
which I know is everybody's
livelihood here.
I love you guys
for being here.
You've been with us
since day one.
And if you really
didn't care about us,
you would never be here.
And I really appreciate it,
And I do want to get it
to a better point.
If it wasn't for you guys,
I don't know what I would do,
'cause you guys really are
a great staff,
and you really
have stuck by us.
And it's our fault,
because we just--
just gave up,
because we just couldn't handle
the pressure.
I realize
that I need to be
more hands-on.
It's gonna be
a personal goal of mine
to, you know, work at it.
I think Keith and my mom
are definitely, uh, sincere
about what's going on.
I think it's definitely
an eye-opener for them.
I think it's definitely
an eye-opener for them.
Everything here
in the last five years
has been negative.
So it was definitely
a breath of fresh air.
For tonight's dinner service,
Chef Ramsay institutes
some major changes.
We have to stand out
from the competition.
So we need to do something
that no one else is doing.
A family-style menu that
features a Tuscan bean soup,
Porchetta
with roasted vegetables,
and olive-oil cake.
A menu family style has to show
convenience for the kitchen,
A menu family style has to show
convenience for the kitchen,
And the customers
will help themselves.
Service becomes
a lot more efficient.
And the kitchen
gets out of the weeds.
It is a very small kitchen.
Family-style dining should help
that kitchen run more smoothly.
And for the first time...
The two owners are hands-on
and working tonight!
Owners Keith and Lisa
will have active roles
In their restaurant.
Lisa, you're gonna roll
your sleeves up tonight.
You're serving.
There you go.
But I haven't been
a server before.
You are gonna be
a server tonight.
You are gonna be
a server tonight.
Keith!
I want you physically
on the floor.
What are you good at doing?
I could make up a cocktail,
and I could promote it.
Good.
I like that.
I've never served before,
And it's gonna be
a little bit scary.
I didn't see that
coming at all.
Okay, let's go.
We're opening in eight minutes.
Yeah, let's go!
Coming up...
Table 21, please.
It's a dinner service from hell.
Where's our food?
Get a grip.
Keith and Lisa may be
finally doing some work...
Would you like
another beer?
But that doesn't mean
this restaurant
Is truly united.
Five's meal!
Five's meal!
Can Tavolini rebound
and recover?
Keith, get behind the line
and get them together!
Or is it simply a lost cause?
Close that door!
That's coming up
on Kitchen Nightmares.
There's definitely a new energy
in the restaurant tonight.
When I order it
in the computer,
am I hitting two--
that means a party of two?
Go over there,
and I'll show you real quick.
And both owners
are optimistic...
What are you gonna do?
Uh, pomegranate Bellini.
That sounds amazing.
And so is Chef Ramsay.
A pomegranate bellini.
I don't know what's
in store for tonight,
but I know that I'm definitely
gonna hit up
the church
down the road and pray
before I go on the floor.
We're offering
a family style tonight.
We're offering
a family style tonight.
You guys make a decision.
And I'll be back in a few.
Thank you.
Pomegranate Bellini would be
our special dinner drink.
We should get
a round of those.
Keith has wanted
an active role.
I just don't think
he actually knew
that he was able to do that.
Is this your creation?
This is delicious.
Oh, good.
Thank you.
Eight in a flash.
Eight what?
Eight bellinis.
Okay, good.
Lisa, service.
All right.
Yeah, that looks good.
Would you like
another beer?
- Yes, please.
- Okay.
I'm so proud of you.
I'm so proud of you.
You're doing
such a nice job, Lisa.
Being a server,
it actually felt good.
Doesn't it smell delicious?
Would you like some
fresh, uh, pepper?
Yeah.
To hear firsthand comments
about the food,
It was exciting.
It's so nice to see you
being involved.
It brings you closer,
not just to the customers,
but to your team.
With the owners and staff
hard at work...
Van, table 12.
Here we go.
The service is off
to a good start.
And the diners love
the family-style specials.
These are awesome.
These are awesome.
But the customers who ordered
From the regular menu...
Are having a completely
different experience.
Where's our food?
Did you go family style,
or did you go
off the menu?
Should we have
gone family style?
Family style, it seems to be
coming out faster.
Everybody okay?
Your tables are good?
No, they're
not all right.
Michael, I'm waiting on 32.
Can I get table 21,
please?
They've been waiting
for an hour and a half.
They've been waiting
for an hour and a half.
I'm waiting,
I'm waiting.
Right now I'm waiting
on a flight out of here.
Let's complete
the table
And see if we can get
our together.
Look at all those tickets.
God almighty.
This is crazy.
Everybody, come here!
Come here, you.
Come here.
You guys have to seriously
get a grip.
And, Lisa, Keith...
Yeah?
You can't run a restaurant
with a 70-item menu
from this kitchen.
If I was the owner,
I would want to look
after every single person
that hasn't gotten their meal.
Say, "Hey, can I get
you guys a dessert?
Can I get you guys a drink?
I'm sorry."
My mother was just walking
around aimlessly,
and Keith
wasn't doing anything.
They just really showed
no ownership skills tonight.
Look at Keith,
slopping like that.
Look, look, look, look.
I mean, honestly.
What's the matter with him?
Sorry, guys.
I know it's hectic,
but I'm just gonna be
right back in.
It's a nightmare.
I didn't know what to do.
I was just too embarrassed
to even go up to any tables
and to apologize.
I just kind of zoned out
and couldn't do anything.
Where's Keith? He's not out at
the liquor store for a hot dog.
Where is he?
While Keith and Lisa fail
to tackle tonight's problems...
Ricky needs a meatball platter
for four--I need it now!
A leader has emerged
in the kitchen.
You got it.
Michael steps up and does
his best to push orders out.
Michael steps up and does
his best to push orders out.
Spaghetti and meatballs,
Chris.
Thank you.
Spaghetti and meatballs.
Take it.
After that's, what next?
Come on.
The stuffed pork chop,
a chicken parm,
mediterraneo,
and a meatball platter,
porchetta, meatballs...
And as a result,
the remaining ala carte orders
Start hitting the tables.
This is your
final table here.
Fettuccine mediterraneo.
Thanks for comin'.
Come back and see us.
Okay.
First, let me start
with the positive.
First, let me start
with the positive.
The family-style menu
came out quicker,
and it satisfied
the customers.
Considering the size
of the kitchen,
it's clearly the direction
this restaurant
needs to start
moving towards.
But we have
a long way to go.
Lisa...
Keith.
Joli...
Describe
Keith's performance tonight.
I thought, in the beginning,
Keith had a lot
of, uh, good energy.
I do have to say,
when hit the fan,
You kind of disappeared.
You kind of disappeared.
Keith, please.
That stuff--
that should not happen.
Oh, God.
Keith, you've got
to understand...
It's your business.
Never, ever feel agitated,
nervous
about working inside
your business!
There's gonna be
a big change tomorrow.
We're gonna relaunch
this restaurant.
But, Lisa and Keith,
relaunch yourselves.
And if you're not
gonna do that,
And if you're not
gonna do that,
then close that door!
It may have been
a rough dinner service...
Look at all those tickets.
God almighty.
This is crazy.
But the new commitment
of Lisa and Keith...
You're doing such
a nice job, Lisa.
Was just enough
to convince Chef Ramsay
to go ahead with his plan
of giving Tavolini
a much-needed makeover.
- Good morning.
- Good morning, chef.
How's everybody feeling?
Nervous.
Look at this.
My hand is shaking.
Okay, today...
We relaunch
your restaurant.
We relaunch
your restaurant.
On the count of three...
One...
Are you crying, Li?
I'm already crying.
Two...
Oh, my God!
And...
Three!
Wow.
Oh, my God.
- Whoo-hoo!
- Amazing!
It's really gorgeous.
Oh, my God.
Welcome to new Tavolini.
Oh, my Lord.
Modern...Elegant...
Unbelievable.
Beautiful.
It really is emotional.
Gordon's brought some energy
back to a place
Gordon's brought some energy
back to a place
that was really,
really lacking.
We've warmed up
the dining rooms
with a nice, fresh champagne--
wonderful color.
It's really gorgeous.
A textured art wall--
Stunning.
Look at your tables.
New plates
without any chips in there.
These are beautiful.
Beautiful, huh?
Whoa!
Come on, Van.
What do you think?
It's a new restaurant.
It's gorgeous.
Just a complete makeover.
It's a home run.
It's amazing.
Thank you.
It's amazing.
Thank you.
Isn't that lovely?
It's amazing. Yes.
Okay, there's more.
I want you to come through
to the kitchen now--
come in.
Right.
Look at the space!
Oh, my God,
this kitchen looks huge!
Wow.
Come in! There's more space
down here as well!
Come in! Come in,
come in, come in.
A proper kitchen
that's been de-cluttered.
I didn't think we could do
this in here.
Michael,
how does it feel?
It feels amazing, chef.
Yeah?
Yeah, it really does.
I'm gonna look forward
to working in there.
It's gonna be a breath
of fresh air.
Okay, come outside--
one more thing.
Okay, come outside--
one more thing.
There you go.
Oh, my God!
Tavolini.
"Family style dining."
Oh, my God!
A complete new identity.
I'm very, very happy.
It was so refreshing
and so new
and so different,
so exciting,
that you just really
want to just get to work
and show it off
to everybody.
That's your family
up there.
Family-style dining, yes?
That's exactly right.
Come in.
Welcome to Tavolini's
Welcome to Tavolini's
new, exciting menu.
entrees--
herb-roasted chicken,
roasted with lemon,
thyme, and garlic.
Branzino, a sort of
striped sea bass.
Beautifully pan-roasted,
served with fennel and lemon.
Real classic Italian,
a stunning osso buco,
veal demi-glace
and gremolata--
so delicious.
Everything is available
family style
and ala carte.
I want to sit down
and have dinner here.
Get some forks
and start tasting.
That sauce is...
Oh, my goodness.
I love it.
This is gonna be such
the talk of the town.
People are definitely gonna
want to come here and eat,
because the food
is just amazing.
With Cafe Tavolini
ready for relaunch...
Hi. Welcome.
Your server will explain
the new menu to you.
And Chef Ramsay's new menu
in place...
It's an individual portion
or a family portion.
So you can get a couple
of different things.
So you can get a couple
of different things.
Oh, yeah!
It's really cool.
It's time for Keith and Lisa
To show
that they are capable
of leading and managing
their restaurant.
Folks...
Welcome to Tavolini.
How are you?
Good, how are you?
I'll be boppin' around tonight,
making sure everything's fine.
Thank you for coming in.
Tonight I need to give my all
To try to make this restaurant
a success.
But I'm just nervous.
Branzino is the--
uh, it's the roasted...
Um...
I don't know
what that is.
I don't know
what that is.
Look at that.
What are you doing?
Branzino.
Yeah.
The branzino is what?
It's pork?
Fish.
That's the fish.
That's right.
Well, actually, it's a--
it's--it's similar to--
it's a fish dish.
Ohh.
Tail on, head off.
It's a little similar
to a, um--
it's a white fish.
it's a white fish?
Yes.
Very good.
Yes.
Michael, we got
a Tuscan soup,
cauliflower,
mushroom polenta.
Excellent.
These first eight,
nine tables
are crucial, yes?
yes.
Talk together, yes?
Talk together, yes?
It's a half hour
into dinner service...
Table six in the window.
And the kitchen, led by Michael,
is humming.
For this table right now,
I just need a crostini
and a calamari.
Nice, nice, nice.
Lovely.
Enjoy.
Yummy.
It's good?
Mm-hmm.
Yeah.
And it appears
as though everyone
is loving
the new Tavolini experience.
Really,
really exciting.
I'm glad you're excited.
My heart has not stopped.
Okay, good.
Let's keep it that way.
Half an hour into service.
Keep it going, yes?
Everything's going
really, really well.
It reminded me
of five years ago
It reminded me
of five years ago
when we first opened--
we had this vibe,
and I always wanted to be here
when it was busy.
Keith, what's
the overall consensus?
Are they happy?
Are they enjoying it?
So far, so good.
It's now an hour into service,
and Tavolini's new appetizers
are a hit.
I loved it.
But back in the kitchen...
I got two Tuscan beans
comin' for you as well
with the two mussels, Danny.
what two mussels?
The smooth-running machine
has now hit a major speed bump.
You're plating two mussels
right now.
And the dinner service
is about to crumble.
And the dinner service
is about to crumble.
Michael, what--this is
my calamari, right?
Is that right?
Is this Lisa's table, Dan?
No, this is Van's
table coming!
See this is--
I'm getting a little lost.
Dan, you gotta tell me
what you're giving me.
Mike, you got tickets
over there too!
Talk to me, Michael.
What's coming next?
I'm a little with
the tickets for some reason.
There's another disaster
in the kitchen.
It's a big cluster.
Nobody knows
what's going on anymore.
It's so much ,
it's not even funny!
Mushrooms, please.
Where's my mushroom polenta?
Mushroom polenta's
coming right now!
Danny, how long
for the polenta?
For the polenta,
we're using this right here.
For the polenta,
we're using this right here.
I know how to cook it,
but how long?
You just hold on
one second.
Come on, guys.
The kitchen is just
a whole mess.
Michael...
What? Michael what?
Five's meal!
Have they gotten
anything yet?
No.
it's like the worst
thing
you could ever ask for.
Come on, man.
It's two hours
into dinner service,
and the confusion
in the kitchen...
It's so much ,
it's not even funny.
Is putting a successful
relaunch in jeopardy.
I'm a little with
the tickets for some reason.
Where's Keith?
And Chef Ramsay knows
that there is no
better time than now
for these formerly passive
owners to step up.
Keith!
Yes, sir?
You know
this is not right.
I--without a doubt.
Get it together, please.
Absolutely.
Yeah, come on, then.
Chef Ramsay lit a fire
under my butt.
Chef Ramsay lit a fire
under my butt.
Keith, I need you now
to pull this back.
I realized that I needed
to get my hands dirty
to make this thing
a success.
So what--
so what should we do now?
You gotta persevere, guys.
Gotta persevere.
Keith, get behind the line
and get them together!
Okay, what we gotta do
is try to work together
as a team.
It's gonna take a minute,
but we have to focus here.
Yes, sir.
All right, baby.
Let's do this!
Look, we're going
with Lisa's table,
then we're going with Van!
With Keith and Lisa
now actively supporting
their team...
Guys, everything
looks fabulous.
The kitchen somehow
manages to recover...
The kitchen somehow
manages to recover...
Table ten is what
I'm picking up.
Calamari and
a roasted chicken, right?
That's it.
Here, Michael.
Thanks, pal.
And pushes out the remainder
of the dishes...
This is table 15 for Lisa.
That looks good.
Looks very good.
To very content customers.
Wow.
That is absolutely amazing.
That's it. That's done.
That's gone.
Perfect, bro.
We're beautiful.
Guys, I'm really,
really proud of you
you guys are a really
amazing team.
Thank you, boss.
If we can have Tavolini
be successful like tonight,
be successful like tonight,
I think everything will--
will work itself out.
And our marriage will have
a chance to be successful too.
Have a great night.
Everything was wonderful.
I appreciate that.
That makes my night.
Thank you.
Okay, tonight...
We were teetering
on disaster.
But it's not how start, it's
how you finish your service.
Lisa and Keith...
Lisa and Keith...
You did a bloody good job.
Well done.
You all did a good job.
Thank you, chef.
I think we have
a lot of work
still ahead of us.
Um, I think tonight was
just a stepping stone.
Absolutely right!
Lisa, Keith...
You've been given
a second chance.
This restaurant needs you,
not just the dining room,
but the kitchen.
Yes, absolutely.
Keith...
Loud and clear, Chef.
Loud and clear.
I think
that Gordon's motivation
I think
that Gordon's motivation
Brought some positive energy
back to a place
that was really, really lacking
anything positive.
Lisa, I can't do any more.
I come back and that
front door is boarded up,
I'm gonna be so upset.
It won't be.
Look after your family.
Keep it going.
Take care.
Okay.
It is a little scary
that Gordon is leaving.
You know, we have a long way
ahead of us now.
And we have to really,
you know, just get to work.
Don't you stop.
Okay?
Don't you stop.
Okay?
Yeah, keep it going.
We have such a foundation
to work from,
but with
our family problems,
with the restaurant issues
all in one,
it needs to start
from the bottom up,
and I think we need to start
from a clean slate
to, uh, you know,
be successful.
Unbelievable.
I'm actually shocked that this
has ended on a positive note.
And who would have thought
that a family being ripped apart
has been saved
by family-style dining?
That's exactly what happened
here at Tavolini.
That's exactly what happened
here at Tavolini.
Finally...
A taste of Italy.
Grazie.
In the weeks that followed...
Yo, you find it
a little funny
that they're outside
arguing right now?
Keith and Lisa
struggled with their new roles
as leaders.
It's too much for me.
And didn't commit
to the restaurant
the way Chef Ramsay
had hoped.
I need to have a puff
of my cigar.
In addition, a rocky marriage
That was moving
in the right direction
That was moving
in the right direction
is now over.
What is going on here?
Okay, do me a favor.
I'd advise you
to zip it up.
Keith and Lisa have separated.
And the future of Tavolini
is uncertain.
The doors are now closed,
and one wonders, will they ever
open again?
Cafe Tavolini
is a hot Italian mess.
This place is pathetic.
Want anything else?
Ohh.
A sick bag maybe.
And to make matters worse,
Chef Ramsay finds himself
in the middle of a family war.
He's here to help us.
Don't let me
elbow you.
Keith and Lisa Restivo
may own the restaurant,
But they are certainly
not running it.
Customers aren't gonna care
about your business
if you don't give a
about it.
Fed up with their
dying business...
I don't even want
to come here tonight.
It's a nightmare.
They are now the epitome
of absentee owners.
They are now the epitome
of absentee owners.
Where's Lisa?
Where's Keith?
How much more can I do?
Without any leadership,
This restaurant
is completely dysfunctional.
It's a joke!
And it's placing
A heavy burden
on Lisa's son and daughter.
I'm being honest--that you're
never at your restaurant.
Who closed your restaurant
every night?
With Cafe Tavolini serving
as the family battleground...
I don't understand
how I'm lying.
I can't take it.
Shut up!
There's more than just
the business that's on the line.
I just want to hand him
divorce papers.
Can Chef Ramsay
Pull this dysfunctional
restaurant together?
Pull this dysfunctional
restaurant together?
I can't help owners
that can't help themselves.
Or is this eatery
beyond saving?
Close that door!
It's confusion
in Connecticut...
You're out of business.
Tonight on Kitchen Nightmares.
Bridgeport, Connecticut--
an industrial city
on the Connecticut coast,
only an hour north
of Manhattan.
Nestled in a quaint neighborhood
called black rock
is Cafe Tavolini.
Owners Keith
and Lisa Restivo
bought a successful
Italian restaurant on a whim,
having never worked
in the business before.
Lisa and I were driving
past this building,
and there was
a "For Rent" sign on it.
We didn't know
the restaurant business.
I'm a hairdresser by trade,
and Keith owned liquor stores.
I'm a hairdresser by trade,
and Keith owned liquor stores.
We had no clue.
Nice to see you.
How are you, honey?
When the place opened up,
it was mobbed.
Doing great numbers.
Everybody was happy.
Is your steak
cooked all right?
It's perfect.
We were the newest
restaurant around,
and we were definitely riding
the wave of success.
Now you walk in here
on a Saturday night,
you'd think that it's like
a old Western movie,
like things
are rolling by.
I don't even want
to come here tonight.
Our business started
to turn negative.
We started to turn negative
with it also.
We started to turn negative
with it also.
This place is really
driving me crazy.
My mother and Keith
do not care.
The two of them
hate being here.
Oh, my God.
Michael, I hate
to bother you.
Do you have my car keys,
by chance?
I try to oversee the full
operation of the restaurant.
I don't really know what Keith
does here--I really don't.
Don't tell me to clean.
Um...
Um...
He'll act like
he's the boss.
He says, "I'm busy, I'm busy.
I gotta go, I gotta go."
But what are you so busy with?
You don't do anything all day.
You sleep till 2:00.
You come here,
you blow the patio,
and then you
sit home all day.
Come here.
You lay down here too.
I wish I had
your life.
Why aren't the lights on
in the restaurant
at 5:30 at night?
What frustrates me is the lack
of management, period.
You know,
he'll sit at home
and stare
at the surveillance camera,
and he basically nitpicks.
Why is everybody
sitting down here?
Why is everybody
sitting down here?
If you have
This much money
into a place,
why aren't you there when
the place isn't working?
The numbers
are just ridiculous.
And I cannot pay bills
with no money.
We're probably in debt
$350,000.
This is what's
gonna have to happen.
I don't want to talk
about it anymore.
Our marriage is at a brink,
because we fight constantly.
Fighting and fighting
and fighting
is not gonna get
anyone anywhere.
We need Chef Ramsay's help,
because we are at the end
of our ropes.
because we are at the end
of our ropes.
If things don't change,
I don't know
what is gonna happen.
If they don't take
Gordon's advice,
The marriage is gonna fail,
and the restaurant's gonna fail.
Cafe Tavolini.
Chef Ramsay is aware that
Cafe Tavolini has its issues...
Taste of Italy.
But before he can step
in the door to explore...
Hi, Gordon.
Hi, Gordon.
There is one family member
who can't wait to unload.
How are you?
Nice to meet you.
Van cotto.
Can I talk to you for a quick
second before we go in?
Now?
Yeah.
Jump in.
Jump in.
I wanted to meet up
with Chef Ramsay,
Because I wanted to tell him
every little bit of dirt.
You obviously got something
important to tell me.
- Yeah.
- First of all...
It's a family business,
right?
Yeah, family run.
And it's your mum and dad
who owns it.
My mother
and my stepfather, yes.
Mum and stepfather.
And--are they in there?
Yes, he is in there.
I just wanted
to let you know
that the only reason
why he's there today
is 'cause he found out
that you were coming there.
is 'cause he found out
that you were coming there.
So he's not hands-on?
No, he'd be in bed
right now, actually,
if you weren't coming.
You're kidding me.
He's lost.
Uhh!
He needs your help.
And what does mum do?
She just basically
doesn't wanna be there.
He blames her for everything
for not being successful.
It's always her fault.
Van, thanks for the heads-up.
Let's just keep this,
um, between us.
Take care, bud.
Take it easy.
Thanks, Van.
Ah. Ah, it's freezing.
Ah. Ah, it's freezing.
Hi. How are you?
Hey, Mr. Ramsay.
How are you?
Gordon, please.
Good to see you.
And so
your first name is...
Uh, Keith Restivo.
Keith.
Manager? Owner?
Owner, yes...
Hi.
Along with
my wife Lisa.
Hi. Lisa.
Lisa, good to see you.
So husband-and-wife team.
Yes.
Any other members of the family
working in the restaurant?
Yes, they do.
My son, Van.
Okay.
And my daughter, Joli.
So restaurant's open
how many days a week?
Seven days a week.
Seven, and you're here--
I'm here almost every day.
I actually don't work
during the day.
Hello.
And this is...
This is Van.
Nice to meet you.
Okay, you do...
Yeah, work here.
Waiter.
Now, how many times
a week are you here?
Four to five.
Four to five.
So you're here
six days a week.
You're here nights only.
And you're here
four days a week.
Well, four,
zero, zero.
Lisa, Keith, you're gonna
have to help me out here.
Hold on, mate.
When you're not here,
I'm here.
It just--I'm just--
we're here--
I'm just
a little bit confused.
First of all,
it's six days a week.
Now it's no days a week.
I'm just...
He's scared.
Why do I gotta
lie to him?
He's scared.
Why do I gotta
lie to him?
You're not lying.
But I'm telling
you the truth.
You just said I'm not lying,
so you need to know.
But you're--
he's here to help.
He needs to know
the truth.
What don't you
understand?
But he is here--
okay.
Okay, um, the more
I get up to speed
from all of you,
the quicker I can look
at the scenario.
I just want the truth
and nothing but the truth.
That just helps me tenfold.
Okay, uh, right.
Where should I sit?
Where, uh--yeah?
Thank you.
Let's eat, yeah?
Okay.
Talk about throwing me
under the bus.
Talk about throwing me
under the bus.
I haven't even sat down,
and it starts.
Why, what happened?
Wow, huge menu.
Ready or...?
Uh, yes.
Let's start
with grandma's
pan-fried meatballs
served over
a house salad...
okay.
And then the salmon,
pan-roasted slowly...
Okay.
And the clams.
Oh, the stuffed clams.
No problem.
Thank you.
Hi.
How are you?
Good to see you.
Hi.
How are you?
Good to see you.
Rick.
Rick.
Nice to meet you.
And what do you do?
You're the...
Bartender/server.
Bartender/server.
And what's wrong
with the restaurant?
Um, lack of management.
Lack of management.
Owner's not here
very much.
What are you gonna do?
I have to pick
some liquor up.
Can I have a quick
word with Keith, please?
Yeah.
Thank you.
Where's Keith?
He left.
Go get him.
Hurry up.
What a surprise.
Oh, he left.
Keith is not here
on a regular basis.
Keith is not here
on a regular basis.
Gordon wanted
to talk to Keith.
Where is he?
He left.
I could go two or three days
without seeing Keith.
He doesn't have the concept
of priorities
of what needs to be done
to make this restaurant work.
Why don't you go over there
and say he had to leave--
go over on his behalf
and say he had to leave
to get some products
for the restaurant.
He should have
did that earlier.
Excuse me, Gordon.
Um, Keith left.
He had to go run,
um, up to the store
to get--pick up
our liquor order.
Oh.
He didn't know
that you wanted to see him.
Is he fed up with this?
He's fed up
with everything.
So when he comes in
and he sees one thing wrong,
he gets all twisted,
and he jumps in the car,
and he leaves.
and he jumps in the car,
and he leaves.
Thank you, Lisa.
Hmm.
A meatball salad,
a stuffed clam.
Those are nothin'.
As fast
as you can, Michael.
I was a server
at Cafe Tavolini.
I recently moved
into the kitchen...
Make sure you get
cheese on there, please.
Which was, uh,
lagging quite a bit.
Oh..
Meatball salad.
Meatball salad.
Fresh ground pepper?
Uh, no, I'm fine.
Thank you.
Grandma's meatballs.
Look at that.
Right now, that's an insult
to grandmothers.
That's a mess.
Gross.
How is it?
Big, soggy,
dirty pool of juice
and crap underneath there--
dreadful.
Thank you.
What'd he say
about the meatballs?
He said that it was--
it was dreadful,
that it was swimming in sauce.
Ugh.
That was eerie.
What's happening?
I don't know.
I don't know.
Did he like
the meatballs?
He said that that
meatballs'
horrible,
crumbled.
Wanna put 'em in the oven
or microwave 'em?
Ay-yi-yi.
Stuffed clams--the come
out of the microwave?
Yeah.
What's that?
Stuffed clams.
Stuffed clams.
Thank you.
Look at the size of them.
It looks like some dog
in my shell.
It looks like some dog
in my shell.
Where's the clam?
Oh, no.
How's the stuffed clams?
But where's the clam?
It's gotta be
mixed in there, no?
It's mush,
but where are the clams?
I don't see it either.
Taste that, please.
I was, like, a little
scared to eat off his plate,
because I thought he was
gonna stab me with the fork
if I, like,
told him it was good.
I just taste
bread crumbs.
Has that been microwaved?
I mean, it tastes like
a stuffing that you'd
stick in the end
of a turkey.
stick in the end
of a turkey.
I'll take it
out of your way.
My God.
He said that there's
no clams in this.
He said that this tastes
like a stuffing out of a turkey.
Those stuffed clams
are garbage anyway.
Keith, he hates our food.
He said that the stuffing
in the stuffed clams
tasted like it should be
from like the
of a turkey or something.
Don't you dare blame me
for anything like that, okay?
Can I have that salmon?
Coming right now.
Taste of Italy?
No.
Certainly not
in the kitchens.
Certainly not
in the kitchens.
Maybe a taste
of the Italian sewers.
Okay, here we go.
Um, I always get nervous
when the chefs start decorating
plates with parsley.
Oops.
Undercooked salmon that's
stone-cold in the middle.
Mush.
Van, do this.
Taste the--
the rice for me.
So you got...
insipid...gluten.
When was that made?
When was that made?
I think they made that
yesterday.
Ohh..
Yesterday?
Yeah.
How much is that?
21.
$21.
So that's a taste
of Italian leftovers
for $21.
Ohh.
Want anything else?
Uh...
A sick bag maybe
thank you.
Holy.
Why?
Why?
We're about to get
reamed right now.
We're about to get
reamed right now.
He said--he hates every
single thing on the menu.
He hates everything
that he ate.
He said everything is totally,
totally disgusting.
You're here at 4:30.
You don't know what I do.
Watch yourself, bro.
You're basically
just making yourself
look like a bigger jackass
when you lie about things,
so why don't you
just come clean?
so why don't you
just come clean?
He's obviously here
to help you.
So let Gordon help you.
You have no clue what I do,
except when I get here.
You're right.
You're right.
Before you found out
he was coming here,
who closed your restaurant
every night?
Stop--stop what?
What's going on
back there?
He's here to help us!
Somebody call the police?
What? Why am I lying?
I don't understand
how I'm lying.
I'm being honest that you're
never at your restaurant.
Your son, not mine.
Keith, I'm leaving.
Yes, I am.
I'm leaving right now.
Shut up!
During Chef Ramsay's
dismal first meal
at Cafe Tavolini...
Looks like some dog
in my shell.
The tension between
owner Keith and stepson Van...
Before you found out
he was coming here,
who closed your restaurant
every night?
Stop it!
Has erupted into a battle.
Keith, I'm leaving.
And wife and mother Lisa
is caught in the crossfire.
I'm leaving right now.
Shut up!
What's going on back there?
I'm gonna walk out,
and I'm gonna leave.
- You're not leaving.
- Don't say another word.
- You're not leaving.
- Don't say another word.
Then you don't say
another word, then.
What's going on?
He gets mad because I'm
trying to tell him the truth,
and he's making me try to look
like an idiot in front of you.
You okay?
Yes, sir.
What's going on?
Oh, no, just a little
confrontation.
Why are you lying?
He's here to help us!
He's not here
because the owners
Run everything perfectly.
And this is why he's here, and
this is what needs to change.
And I can't take it.
Hey, come on.
Don't get upset.
Ohh.
What's the matter?
I just--it's just--
it's just the same stuff
that just constantly goes on.
This business
has affected my marriage,
totally has affected
my family.
I'm totally, like,
beside myself.
You okay?
I'm sorry
about that.
Don't apologize Tome.
No, I already
apologized to her.
That's your lady.
And I thought,
up until now,
the food was
the biggest problem.
Let me tell you,
the menu...
Was a disgrace.
Hideous.
Hideous.
I-I gotta--I definitely
apologize for that.
Okay, I need, uh...
I need a break.
I'll be back later.
I'm surprised
he's even gonna stay here
and even deal with us.
He's gonna think
we're all crazy.
With a restaurant
and a marriage
clearly on the line...
Lisa, let's do a little
quick catch-up.
Just me and you?
Yeah, just you
and I, yeah.
Chef Ramsay knows
He needs to dive in quickly
and gather
as much information
about the financials
of Cafe Tavolini.
about the financials
of Cafe Tavolini.
Help me to get
up to speed
with where we are in business.
The money
is not coming in.
I mean, the numbers
are disgusting.
We had a night
a couple weeks ago...
There was $40 in the till.
$40?
Wow.
Our house was foreclosed on.
Because of the business?
Yeah.
So we've just
been declining
and just failing.
We can't even
take a salary, we could--
Keith walks around--
seriously,
that's why
he's so stressed out--
he doesn't even have
a dollar in his pocket.
And then as soon
as he gets here,
he'll see one thing
that aggravates him,
he'll see one thing
that aggravates him,
and that's when it starts.
And this is because
the cash has dried up?
Yep.
How do you get
through the day?
I mean,.
I don't-- I'm so depressed.
Some days,
I just want
to hand him divorce papers,
because I can't take it.
If the restaurant closes,
I can't see our marriage
continuing.
You know, it just makes it
so difficult.
I mean, I hope
you can help us,
but is it
too overwhelming?
Let me have a look.
I need to see everything
in action tonight, okay?
Okay.
Okay.
After a day filled
with arguments...
Shut up!
Tears and accusations...
You're never
at your restaurant.
Chef Ramsay is back
to observe a dinner service.
The kitchen's small.
It's a box.
You cook 70-odd items
on the menu from this?
Yeah.
Joe, you're stuck
in the corner?
I don't know.
No, I'm serious.
I know, I...
It's--it's ridiculous.
Hello.
Hi. How are you?
News of Chef Ramsay's
appearance in Connecticut
News of Chef Ramsay's
appearance in Connecticut
results
in a full restaurant.
Right this way,
okay, guys?
And while customers look
to satisfy their appetite...
Lobster ravioli.
Sure.
Veal caprice.
They aren't the only ones.
Can you order me
a dinner?
No, I can't do that
right now.
I need a minute.
Okay.
When you get a minute,
can you order me a, um--
No, don't talk to me
right now.
That's not the way it works.
I'm putting my orders in,
making sure
the customer's happy.
Now she wants to eat.
I can't--
I can't eat now.
Who? Who wants to--
Lisa wants me
to order dinner.
Who? Who wants to--
Lisa wants me
to order dinner.
Lisa just doesn't get it.
While owner Lisa has to wait
to place her order...
I am starving.
Customers in the dining room...
Oh, my goodness.
Are quickly
receiving their food.
Oh, hey.
Maybe a little too quickly.
And Chef Ramsay
wants to know why.
Did you just--
did you--
did you just pull that
out of the fridge?
Yes, chef.
What is that?
It's chicken.
And why are you cooking it
in adVance?
'Cause of space.
'cause of space, time.
'Cause of space.
'cause of space, time.
- Just touch that.
- It's.
How many portions you got
in there cooked ahead?
Show me the tray,
please.
That's dryer than
the Nevada desert.
These look like they
were cooked yesterday.
I mean,
they're solid.
Huh?
I mean...
I mean, I wouldn't even
hang that on a Christmas tree.
That chicken,
it's already cooked.
It's gonna get cooked again.
Who the would
wanna eat this?
And he's absolutely right.
Lisa, Keith...
Lisa, Keith...
So I'm trying to get
up to speed with the chefs.
Just feel that there.
Solid.
That's for the chicken parm.
They don't make it
to order.
Why not?
We've always
done it that way.
We really didn't know
it's a problem.
That's just--
I mean, that's insane.
This sucks.
Despite a fast start...
How's your meal?
We haven't had any yet.
We're waiting,
and it's very long.
The disorganized kitchen
is now delivering food
at a snail's pace.
is now delivering food
at a snail's pace.
I'm waiting
on a cheese ravioli.
It's getting hot.
Just give it a second.
Bro, come on, dude!
It'll be
right there, bro.
I'm waiting on 13 and 11.
I've never seen
Such a dysfunctional kitchen
in all my life.
Chris squashed
down in the corner.
The chicken reheated.
All these plates
have got chips on them.
What's all those tickets
on the floor?
It's just madness--
I mean, absolute madness.
Where's Lisa?
Where's Keith?
Serious?
Serious?
People haven't
gotten their meals
in over 45 minutes.
The kitchen is just
a whole mess.
And my mother and Keith
were nowhere to be found.
Is mommy and Keith somewhere?
They sit in the car
for no reason.
Keith and my mother
are sitting out in the driveway
on a crazy, crazy night.
We can't handle this.
We need help.
Well, you know what?
Maybe they should come
and worry
about the problems that are
really happening right now.
Yeah, like how, um--
that the kitchen's
a disaster.
The parm, pick it up.
The parm, pick it up.
My mother order this?
She's gonna sit
in the car and eat it?
Is this normal
when we get busy?
I'm embarrassed now.
Why was this ordered
under your name?
Oh, it's mine.
You're gonna
eat it out here?
What am I gonna eat it
with, my fingers?
Here, that's
what you want.
You can eat it out here.
Give me a fork.
Stuffed pork chops,
primavera white,
with penne.
While the two owners
Dine in the car...
Where's my bus girl?
I got farfalle.
Here's your chicken and sausage.
I have 21 and 22.
Michael does his best
to rally the staff
Michael does his best
to rally the staff
And complete dinner service.
Spaghetti and meatball.
Let's get
out of here, boys.
Okay, I'm gonna get
straight to the point.
You two...
Have been abusing
your restaurant.
Van gets angry.
Michael gets frustrated.
Ricky gets upset.
The owners--
I didn't see you get upset.
I saw you walk outside
with your coat,
and you were sat
in the car.
and you were sat
in the car.
It's a joke!
Keith, help me!
I, uh...
My passion
is a little, uh,
you know, down.
If you got behind this bar
and you got on the floor
and you did
something to show you care,
people see that.
Customers aren't gonna care
about your business
if you don't give a
about it.
And the two of you said it
on a million occasions--
walk in the place,
"I don't even give a
walk in the place,
"I don't even give a
- about this place anymore.
- I hope it burns."
Well, you know what?
That's what it's doing--burning,
right to the ground.
While Lisa's daughter, Joli,
eloquently sums up
a miserable evening...
Customers aren't gonna care
about your business
if you don't give a
about it.
And a frustrating performance
by her parents...
Why was this ordered
under your name?
Oh, it's mine.
You're gonna
eat it out here?
Chef Ramsay realizes
He has to do
something drastic,
so the following day...
Oh, my God.
Look at the restaurant.
He gives Keith and Lisa
A dose of shock therapy.
A dose of shock therapy.
What the...What is that?
"Out of business, closed,"
plastered against the whole side
of the building.
And, uh, I just
can't believe it.
What does this mean?
We can't even get in.
What's going on?
Well, I wish I could say
good morning,
'cause it's not
a good morning.
Don't bother crossing the line.
You're shut down.
You're shut down.
You're out of business.
- Keith...
- It's up.
I mean, I just--
this is not what I wanted.
There's too much money
invested in this place.
This is not good.
I wrote you a letter
last night.
Can you read it?
"Dear Gordon,
"I want you to know
that you have touched home
"with your perception
of Keith and I.
"We are guilty of negligence
"We are guilty of negligence
"and irresponsibility
on our part.
"Keith and I
have let our staff
"and customers down
due to a lack
"of our participation
at the restaurant.
"Keith and I were oblivious
to so much
"before you spoke
to us tonight.
We were in denial."
"We were in denial
of all of our faults.
"Our plea to you is not
to give up hope on us.
"Keith and I
are willing to make
"drastic changes in our lives
to save our restaurant.
"drastic changes in our lives
to save our restaurant.
"Unfortunately,
we need the guidance
to be able to turn this place
around for the best."
"You have our full commitment
from Keith and I
"that we will work
as hard as we can
"to make the changes.
"I want to thank you
from the bottom of my heart
"for coming to Cafe Tavolini
and opening up our eyes."
This is exactly
what I needed to hear.
I'm not giving up.
I'm not giving up.
This is a wake-up call.
You're not closed today.
But this will be the result
if we don't start now,
and I mean now.
Today we start
the comeback.
And I need both of you
to be committed.
Okay.
I hear you.
I hear you loud and clear.
Let's get inside.
Owners Keith and Lisa
have convinced Chef Ramsay
That they are now committed
to the restaurant.
That they are now committed
to the restaurant.
But Chef Ramsay
is not the only one
that needs convincing.
Keith and Lisa...
Address your team.
I just wanted to apologize
to the staff
for our negligence,
giving up on something
which I know is everybody's
livelihood here.
I love you guys
for being here.
You've been with us
since day one.
And if you really
didn't care about us,
you would never be here.
And I really appreciate it,
And I do want to get it
to a better point.
If it wasn't for you guys,
I don't know what I would do,
'cause you guys really are
a great staff,
and you really
have stuck by us.
And it's our fault,
because we just--
just gave up,
because we just couldn't handle
the pressure.
I realize
that I need to be
more hands-on.
It's gonna be
a personal goal of mine
to, you know, work at it.
I think Keith and my mom
are definitely, uh, sincere
about what's going on.
I think it's definitely
an eye-opener for them.
I think it's definitely
an eye-opener for them.
Everything here
in the last five years
has been negative.
So it was definitely
a breath of fresh air.
For tonight's dinner service,
Chef Ramsay institutes
some major changes.
We have to stand out
from the competition.
So we need to do something
that no one else is doing.
A family-style menu that
features a Tuscan bean soup,
Porchetta
with roasted vegetables,
and olive-oil cake.
A menu family style has to show
convenience for the kitchen,
A menu family style has to show
convenience for the kitchen,
And the customers
will help themselves.
Service becomes
a lot more efficient.
And the kitchen
gets out of the weeds.
It is a very small kitchen.
Family-style dining should help
that kitchen run more smoothly.
And for the first time...
The two owners are hands-on
and working tonight!
Owners Keith and Lisa
will have active roles
In their restaurant.
Lisa, you're gonna roll
your sleeves up tonight.
You're serving.
There you go.
But I haven't been
a server before.
You are gonna be
a server tonight.
You are gonna be
a server tonight.
Keith!
I want you physically
on the floor.
What are you good at doing?
I could make up a cocktail,
and I could promote it.
Good.
I like that.
I've never served before,
And it's gonna be
a little bit scary.
I didn't see that
coming at all.
Okay, let's go.
We're opening in eight minutes.
Yeah, let's go!
Coming up...
Table 21, please.
It's a dinner service from hell.
Where's our food?
Get a grip.
Keith and Lisa may be
finally doing some work...
Would you like
another beer?
But that doesn't mean
this restaurant
Is truly united.
Five's meal!
Five's meal!
Can Tavolini rebound
and recover?
Keith, get behind the line
and get them together!
Or is it simply a lost cause?
Close that door!
That's coming up
on Kitchen Nightmares.
There's definitely a new energy
in the restaurant tonight.
When I order it
in the computer,
am I hitting two--
that means a party of two?
Go over there,
and I'll show you real quick.
And both owners
are optimistic...
What are you gonna do?
Uh, pomegranate Bellini.
That sounds amazing.
And so is Chef Ramsay.
A pomegranate bellini.
I don't know what's
in store for tonight,
but I know that I'm definitely
gonna hit up
the church
down the road and pray
before I go on the floor.
We're offering
a family style tonight.
We're offering
a family style tonight.
You guys make a decision.
And I'll be back in a few.
Thank you.
Pomegranate Bellini would be
our special dinner drink.
We should get
a round of those.
Keith has wanted
an active role.
I just don't think
he actually knew
that he was able to do that.
Is this your creation?
This is delicious.
Oh, good.
Thank you.
Eight in a flash.
Eight what?
Eight bellinis.
Okay, good.
Lisa, service.
All right.
Yeah, that looks good.
Would you like
another beer?
- Yes, please.
- Okay.
I'm so proud of you.
I'm so proud of you.
You're doing
such a nice job, Lisa.
Being a server,
it actually felt good.
Doesn't it smell delicious?
Would you like some
fresh, uh, pepper?
Yeah.
To hear firsthand comments
about the food,
It was exciting.
It's so nice to see you
being involved.
It brings you closer,
not just to the customers,
but to your team.
With the owners and staff
hard at work...
Van, table 12.
Here we go.
The service is off
to a good start.
And the diners love
the family-style specials.
These are awesome.
These are awesome.
But the customers who ordered
From the regular menu...
Are having a completely
different experience.
Where's our food?
Did you go family style,
or did you go
off the menu?
Should we have
gone family style?
Family style, it seems to be
coming out faster.
Everybody okay?
Your tables are good?
No, they're
not all right.
Michael, I'm waiting on 32.
Can I get table 21,
please?
They've been waiting
for an hour and a half.
They've been waiting
for an hour and a half.
I'm waiting,
I'm waiting.
Right now I'm waiting
on a flight out of here.
Let's complete
the table
And see if we can get
our together.
Look at all those tickets.
God almighty.
This is crazy.
Everybody, come here!
Come here, you.
Come here.
You guys have to seriously
get a grip.
And, Lisa, Keith...
Yeah?
You can't run a restaurant
with a 70-item menu
from this kitchen.
If I was the owner,
I would want to look
after every single person
that hasn't gotten their meal.
Say, "Hey, can I get
you guys a dessert?
Can I get you guys a drink?
I'm sorry."
My mother was just walking
around aimlessly,
and Keith
wasn't doing anything.
They just really showed
no ownership skills tonight.
Look at Keith,
slopping like that.
Look, look, look, look.
I mean, honestly.
What's the matter with him?
Sorry, guys.
I know it's hectic,
but I'm just gonna be
right back in.
It's a nightmare.
I didn't know what to do.
I was just too embarrassed
to even go up to any tables
and to apologize.
I just kind of zoned out
and couldn't do anything.
Where's Keith? He's not out at
the liquor store for a hot dog.
Where is he?
While Keith and Lisa fail
to tackle tonight's problems...
Ricky needs a meatball platter
for four--I need it now!
A leader has emerged
in the kitchen.
You got it.
Michael steps up and does
his best to push orders out.
Michael steps up and does
his best to push orders out.
Spaghetti and meatballs,
Chris.
Thank you.
Spaghetti and meatballs.
Take it.
After that's, what next?
Come on.
The stuffed pork chop,
a chicken parm,
mediterraneo,
and a meatball platter,
porchetta, meatballs...
And as a result,
the remaining ala carte orders
Start hitting the tables.
This is your
final table here.
Fettuccine mediterraneo.
Thanks for comin'.
Come back and see us.
Okay.
First, let me start
with the positive.
First, let me start
with the positive.
The family-style menu
came out quicker,
and it satisfied
the customers.
Considering the size
of the kitchen,
it's clearly the direction
this restaurant
needs to start
moving towards.
But we have
a long way to go.
Lisa...
Keith.
Joli...
Describe
Keith's performance tonight.
I thought, in the beginning,
Keith had a lot
of, uh, good energy.
I do have to say,
when hit the fan,
You kind of disappeared.
You kind of disappeared.
Keith, please.
That stuff--
that should not happen.
Oh, God.
Keith, you've got
to understand...
It's your business.
Never, ever feel agitated,
nervous
about working inside
your business!
There's gonna be
a big change tomorrow.
We're gonna relaunch
this restaurant.
But, Lisa and Keith,
relaunch yourselves.
And if you're not
gonna do that,
And if you're not
gonna do that,
then close that door!
It may have been
a rough dinner service...
Look at all those tickets.
God almighty.
This is crazy.
But the new commitment
of Lisa and Keith...
You're doing such
a nice job, Lisa.
Was just enough
to convince Chef Ramsay
to go ahead with his plan
of giving Tavolini
a much-needed makeover.
- Good morning.
- Good morning, chef.
How's everybody feeling?
Nervous.
Look at this.
My hand is shaking.
Okay, today...
We relaunch
your restaurant.
We relaunch
your restaurant.
On the count of three...
One...
Are you crying, Li?
I'm already crying.
Two...
Oh, my God!
And...
Three!
Wow.
Oh, my God.
- Whoo-hoo!
- Amazing!
It's really gorgeous.
Oh, my God.
Welcome to new Tavolini.
Oh, my Lord.
Modern...Elegant...
Unbelievable.
Beautiful.
It really is emotional.
Gordon's brought some energy
back to a place
Gordon's brought some energy
back to a place
that was really,
really lacking.
We've warmed up
the dining rooms
with a nice, fresh champagne--
wonderful color.
It's really gorgeous.
A textured art wall--
Stunning.
Look at your tables.
New plates
without any chips in there.
These are beautiful.
Beautiful, huh?
Whoa!
Come on, Van.
What do you think?
It's a new restaurant.
It's gorgeous.
Just a complete makeover.
It's a home run.
It's amazing.
Thank you.
It's amazing.
Thank you.
Isn't that lovely?
It's amazing. Yes.
Okay, there's more.
I want you to come through
to the kitchen now--
come in.
Right.
Look at the space!
Oh, my God,
this kitchen looks huge!
Wow.
Come in! There's more space
down here as well!
Come in! Come in,
come in, come in.
A proper kitchen
that's been de-cluttered.
I didn't think we could do
this in here.
Michael,
how does it feel?
It feels amazing, chef.
Yeah?
Yeah, it really does.
I'm gonna look forward
to working in there.
It's gonna be a breath
of fresh air.
Okay, come outside--
one more thing.
Okay, come outside--
one more thing.
There you go.
Oh, my God!
Tavolini.
"Family style dining."
Oh, my God!
A complete new identity.
I'm very, very happy.
It was so refreshing
and so new
and so different,
so exciting,
that you just really
want to just get to work
and show it off
to everybody.
That's your family
up there.
Family-style dining, yes?
That's exactly right.
Come in.
Welcome to Tavolini's
Welcome to Tavolini's
new, exciting menu.
entrees--
herb-roasted chicken,
roasted with lemon,
thyme, and garlic.
Branzino, a sort of
striped sea bass.
Beautifully pan-roasted,
served with fennel and lemon.
Real classic Italian,
a stunning osso buco,
veal demi-glace
and gremolata--
so delicious.
Everything is available
family style
and ala carte.
I want to sit down
and have dinner here.
Get some forks
and start tasting.
That sauce is...
Oh, my goodness.
I love it.
This is gonna be such
the talk of the town.
People are definitely gonna
want to come here and eat,
because the food
is just amazing.
With Cafe Tavolini
ready for relaunch...
Hi. Welcome.
Your server will explain
the new menu to you.
And Chef Ramsay's new menu
in place...
It's an individual portion
or a family portion.
So you can get a couple
of different things.
So you can get a couple
of different things.
Oh, yeah!
It's really cool.
It's time for Keith and Lisa
To show
that they are capable
of leading and managing
their restaurant.
Folks...
Welcome to Tavolini.
How are you?
Good, how are you?
I'll be boppin' around tonight,
making sure everything's fine.
Thank you for coming in.
Tonight I need to give my all
To try to make this restaurant
a success.
But I'm just nervous.
Branzino is the--
uh, it's the roasted...
Um...
I don't know
what that is.
I don't know
what that is.
Look at that.
What are you doing?
Branzino.
Yeah.
The branzino is what?
It's pork?
Fish.
That's the fish.
That's right.
Well, actually, it's a--
it's--it's similar to--
it's a fish dish.
Ohh.
Tail on, head off.
It's a little similar
to a, um--
it's a white fish.
it's a white fish?
Yes.
Very good.
Yes.
Michael, we got
a Tuscan soup,
cauliflower,
mushroom polenta.
Excellent.
These first eight,
nine tables
are crucial, yes?
yes.
Talk together, yes?
Talk together, yes?
It's a half hour
into dinner service...
Table six in the window.
And the kitchen, led by Michael,
is humming.
For this table right now,
I just need a crostini
and a calamari.
Nice, nice, nice.
Lovely.
Enjoy.
Yummy.
It's good?
Mm-hmm.
Yeah.
And it appears
as though everyone
is loving
the new Tavolini experience.
Really,
really exciting.
I'm glad you're excited.
My heart has not stopped.
Okay, good.
Let's keep it that way.
Half an hour into service.
Keep it going, yes?
Everything's going
really, really well.
It reminded me
of five years ago
It reminded me
of five years ago
when we first opened--
we had this vibe,
and I always wanted to be here
when it was busy.
Keith, what's
the overall consensus?
Are they happy?
Are they enjoying it?
So far, so good.
It's now an hour into service,
and Tavolini's new appetizers
are a hit.
I loved it.
But back in the kitchen...
I got two Tuscan beans
comin' for you as well
with the two mussels, Danny.
what two mussels?
The smooth-running machine
has now hit a major speed bump.
You're plating two mussels
right now.
And the dinner service
is about to crumble.
And the dinner service
is about to crumble.
Michael, what--this is
my calamari, right?
Is that right?
Is this Lisa's table, Dan?
No, this is Van's
table coming!
See this is--
I'm getting a little lost.
Dan, you gotta tell me
what you're giving me.
Mike, you got tickets
over there too!
Talk to me, Michael.
What's coming next?
I'm a little with
the tickets for some reason.
There's another disaster
in the kitchen.
It's a big cluster.
Nobody knows
what's going on anymore.
It's so much ,
it's not even funny!
Mushrooms, please.
Where's my mushroom polenta?
Mushroom polenta's
coming right now!
Danny, how long
for the polenta?
For the polenta,
we're using this right here.
For the polenta,
we're using this right here.
I know how to cook it,
but how long?
You just hold on
one second.
Come on, guys.
The kitchen is just
a whole mess.
Michael...
What? Michael what?
Five's meal!
Have they gotten
anything yet?
No.
it's like the worst
thing
you could ever ask for.
Come on, man.
It's two hours
into dinner service,
and the confusion
in the kitchen...
It's so much ,
it's not even funny.
Is putting a successful
relaunch in jeopardy.
I'm a little with
the tickets for some reason.
Where's Keith?
And Chef Ramsay knows
that there is no
better time than now
for these formerly passive
owners to step up.
Keith!
Yes, sir?
You know
this is not right.
I--without a doubt.
Get it together, please.
Absolutely.
Yeah, come on, then.
Chef Ramsay lit a fire
under my butt.
Chef Ramsay lit a fire
under my butt.
Keith, I need you now
to pull this back.
I realized that I needed
to get my hands dirty
to make this thing
a success.
So what--
so what should we do now?
You gotta persevere, guys.
Gotta persevere.
Keith, get behind the line
and get them together!
Okay, what we gotta do
is try to work together
as a team.
It's gonna take a minute,
but we have to focus here.
Yes, sir.
All right, baby.
Let's do this!
Look, we're going
with Lisa's table,
then we're going with Van!
With Keith and Lisa
now actively supporting
their team...
Guys, everything
looks fabulous.
The kitchen somehow
manages to recover...
The kitchen somehow
manages to recover...
Table ten is what
I'm picking up.
Calamari and
a roasted chicken, right?
That's it.
Here, Michael.
Thanks, pal.
And pushes out the remainder
of the dishes...
This is table 15 for Lisa.
That looks good.
Looks very good.
To very content customers.
Wow.
That is absolutely amazing.
That's it. That's done.
That's gone.
Perfect, bro.
We're beautiful.
Guys, I'm really,
really proud of you
you guys are a really
amazing team.
Thank you, boss.
If we can have Tavolini
be successful like tonight,
be successful like tonight,
I think everything will--
will work itself out.
And our marriage will have
a chance to be successful too.
Have a great night.
Everything was wonderful.
I appreciate that.
That makes my night.
Thank you.
Okay, tonight...
We were teetering
on disaster.
But it's not how start, it's
how you finish your service.
Lisa and Keith...
Lisa and Keith...
You did a bloody good job.
Well done.
You all did a good job.
Thank you, chef.
I think we have
a lot of work
still ahead of us.
Um, I think tonight was
just a stepping stone.
Absolutely right!
Lisa, Keith...
You've been given
a second chance.
This restaurant needs you,
not just the dining room,
but the kitchen.
Yes, absolutely.
Keith...
Loud and clear, Chef.
Loud and clear.
I think
that Gordon's motivation
I think
that Gordon's motivation
Brought some positive energy
back to a place
that was really, really lacking
anything positive.
Lisa, I can't do any more.
I come back and that
front door is boarded up,
I'm gonna be so upset.
It won't be.
Look after your family.
Keep it going.
Take care.
Okay.
It is a little scary
that Gordon is leaving.
You know, we have a long way
ahead of us now.
And we have to really,
you know, just get to work.
Don't you stop.
Okay?
Don't you stop.
Okay?
Yeah, keep it going.
We have such a foundation
to work from,
but with
our family problems,
with the restaurant issues
all in one,
it needs to start
from the bottom up,
and I think we need to start
from a clean slate
to, uh, you know,
be successful.
Unbelievable.
I'm actually shocked that this
has ended on a positive note.
And who would have thought
that a family being ripped apart
has been saved
by family-style dining?
That's exactly what happened
here at Tavolini.
That's exactly what happened
here at Tavolini.
Finally...
A taste of Italy.
Grazie.
In the weeks that followed...
Yo, you find it
a little funny
that they're outside
arguing right now?
Keith and Lisa
struggled with their new roles
as leaders.
It's too much for me.
And didn't commit
to the restaurant
the way Chef Ramsay
had hoped.
I need to have a puff
of my cigar.
In addition, a rocky marriage
That was moving
in the right direction
That was moving
in the right direction
is now over.
What is going on here?
Okay, do me a favor.
I'd advise you
to zip it up.
Keith and Lisa have separated.
And the future of Tavolini
is uncertain.
The doors are now closed,
and one wonders, will they ever
open again?