Kitchen Nightmares (2007–2014): Season 7, Episode 3 - Old Neighborhood - full transcript

TONIGHT ON
KITCHEN NIGHTMARES...

THE PLACE IS LITTERED
WITH.

CHEF RAMSAY MAKES
HIS FIRST VISIT TO COLORADO

AND IS FACED
WITH A RESTAURANT

THAT HASN'T CHANGED ANYTHING
IN 33 YEARS.

THIS PLACE FEELS

LIKE IT'S BEEN CLOSED
FOR THE LAST TEN YEARS.

IT'S THE LOOK
THAT THE RESTAURANT HAS.

THE OWNER WHO RUNS
THE FRONT OF HOUSE...

WOW.

IS AN OUT-OF-CONTROL HOARDER.



DOES IT WORK?
NO.

AND TO MAKE MATTERS WORSE...

THE OWNER WHO RUNS THE KITCHEN

IS COMPLETELY CLUELESS.

IS COMPLETELY CLUELESS.

YOU CROSS-CONTAMINATED
EVERY OUNCE

OF INGREDIENTS
IN THIS KITCHEN.

IT'S ONE OF THE MOST SHOCKING
AND FILTHIEST RESTAURANTS

CHEF RAMSAY HAS EVER SEEN.

DISGUSTING, DEPLORABLE MESS.

AND YOU NOT BELIEVE
WHAT HE UNCOVERS...

IT STINKS.

IN THE DINING ROOM...
WOW.

IN THE OFFICE...
GROSS.



IN THE KITCHEN...
YOU ARE KIDDING ME.

AND IN THE ENTRANCEWAY.

OOH.
CAREFUL, SHE'S SLIPPERY.

WHILE THE DECOR IS HORRID...

THIS IS A HORROR SHOW.

THE FOOD IS WRETCHED.

THE FOOD IS WRETCHED.

I WOULDN'T FEED THAT
TO THE MANNEQUIN.

AND UNBELIEVABLY,
THE HUSBAND AND WIFE OWNERS

HAVE NO IDEA
WHY THEIR BUSINESS IS FAILING.

A LOT OF PEOPLE ENJOY
THE THINGS THAT WE COOK.

THE FOOD IS HIDEOUS.

GET READY TO WITNESS...

I'M NOT ACTUALLY TOO SURE
WHAT TO DO.

ONE OF THE MOST DIFFICULT
CHALLENGES

OF CHEF RAMSAY'S CAREER.

MAYBE WE SHOULD
JUST CLOSE IT DOWN

AND LOSE EVERYTHING WE HAVE.

WHAT IS THAT?

YOU'RE SERVING ROTTEN FOOD.

THEY'RE NOT CRAP.
THEY'RE DELICIOUS.

THEN WAKE UP!
YOU WAKE UP!

THEN WAKE UP!
YOU WAKE UP!

SHUT THE PLACE DOWN.

GET OUT OF HERE!

THAT IS AMAZING.

THAT'S EMBARRASSING!
OH, GOD!

THANK YOU SO MUCH.

ARVADA, COLORADO,
15 MINUTES FROM DENVER,

IS HOME TO
THE OLD NEIGHBORHOOD RESTAURANT.

OWNERS ALEXA AND RANDY
MET WHEN THEY WERE SERVERS

DURING THEIR COLLEGE YEARS.

THEY FULFILLED A DREAM

WHEN THEY BOUGHT THE EATERY
IN 1988.

ALMOST READY?

READY AS EVER.

MY WIFE AND I HAVE OWNED
THE RESTAURANT FOR 25 YEARS.

MY WIFE AND I HAVE OWNED
THE RESTAURANT FOR 25 YEARS.

AND WE'RE HERE
ALL THE TIME TOGETHER.

THANK YOU, RANDY.

THANK YOU VERY MUCH.

JUST TRYING TO DO MY JOB.

THE BUSINESS HAS BEEN DECLINING
FOR PROBABLY ABOUT 13 YEARS.

WHAT ELSE IS COMING BACK?

YOU HAVE ALL THE TICKETS

THAT YOU'RE GONNA HAVE,
I BELIEVE.

JUST GO. I DON'T NEED YOU HERE.
GO, PLEASE.

OFF THE LINE.

BUT THE LAST THREE MONTHS
HAVE BEEN REALLY, REALLY HARD.

AND WE DON'T KNOW,
REALLY, WHY.

HOW ARE WE ALL DOING
THIS EVENING?

I DON'T KNOW WHAT YOU PUT
IN THIS STEAK,

BUT IT LEAVES
A TERRIBLE AFTERTASTE.

BUT IT LEAVES
A TERRIBLE AFTERTASTE.

I DON'T THINK THERE IS A MENU
IN THE COUNTRY

THAT IS EVEN CLOSE TO OURS.

WE HAVE THINGS LIKE
A SEDONA CHICKEN.

WE HAVE TERIYAKI STEAK.

WE HAVE BEEF WONTONS.

WE ALSO HAVE
TROUT PARMESAN,

BURRITOS, CAJUN CATFISH,
DUCK SCHNITZEL.

IT'S REALLY WEIRD.

IT'S NOT ONLY THE MENU
THAT'S OUT OF CONTROL,

IT'S THE DECOR.

WELCOME TO GRANDMA'S HOUSE.

WELCOME TO GRANDMA'S HOUSE.

IT'S DEFINITELY
ABOUT 40 YEARS OUT OF DATE.

MY FATHER DOESN'T
THROW ANYTHING AWAY.

HE'S DEFINITELY THE EPITOME
OF A HOARDER.

EVERYTHING IN HERE
IS DECREPIT.

THE WALLPAPER IS FALLING
OFF THE WALL.

HALF OF THE CHAIRS ARE BROKEN.

SO IT'S LIKE, SOMETIMES
WHEN PEOPLE SIT DOWN,

THEY JUST GO DOWN.

YOU LOST A WHEEL
OVER THERE?

I MEAN, SERIOUSLY, LOOK.

I MEAN, SERIOUSLY, LOOK.

I THINK RANDY AND ALEXA

ARE JUST KINDA STUCK
IN THEIR OLD WAYS.

I DON'T THINK THAT
THEY'RE WILLING

TO REALLY CHANGE
A WHOLE LOT OF THINGS.

THEY HAVEN'T DONE MUCH
IN THE PAST 30 YEARS.

MY WIFE AND I ARE IN DEBT

TO THE TUNE
OF ABOUT $320,000.

IF THE STRESS
DOESN'T SUBSIDE SOMEWHERE,

SOMETHING DRASTIC
IS GONNA GIVE.

US, OUR RELATIONSHIP,
THIS RESTAURANT--

US, OUR RELATIONSHIP,
THIS RESTAURANT--

WE CAN'T KEEP GOING
LIKE THIS.

WOW.
"OLD NEIGHBORHOOD RESTAURANT."

EVEN THE SIGN LOOKS OLD.

WOW.

OOH,.

WHAT IS THAT THING?

ARE YOU KIDDING ME?

STRANGE.

STRANGE.

GOOD AFTERNOON.
HOW ARE YOU, SIR?

RANDY.
RANDY, GORDON.
GOOD TO SEE YOU.

CHEF, NICE TO MEET YOU.
LIKEWISE.

SO HAPPY TO BE HERE.
UH, WHAT IS THIS?

WHAT IS THIS?
THIS THING HERE.

FIONA?
WHO--WHO IS THIS?

FIONA.
IT HAS A NAME?

SHE HAS A NAME, YES.
COME ON, SERIOUSLY?

IT'S NOT AN IT,
IT'S A SHE.

WOW.
SHE CHANGES OUTFITS REGULARLY.

OOH.

CAREFUL, SHE'S SLIPPERY.

NOW NO DISRESPECT,
BUT YOU WALK INTO A RESTAURANT,

YOU DON'T EXPECT
TO SEE A MANNEQUIN THERE.

UH, IT'S KIND OF
MY WIFE'S THING.

UH, IT'S KIND OF
MY WIFE'S THING.

OH.

AND THESE?

WELL, YOU KNOW,
SOMEBODY STOLE HER HANDS.

OH.

SHE'S DELICATE.

SO THIS IS NOT A JOKE,
THIS IS SOMETHING

THAT YOUR WIFE LOOKS AFTER,
HER MANNEQUIN?

SHE DOES.
OKAY.

WE HAVE PICTURES
OF PEOPLE WITH FIONA.

UH--

OKAY, RIGHT.

WELL, WHY DON'T YOU
GET YOUR DEAR WIFE,

AND WE'LL HAVE
A CATCH-UP TOGETHER, ALL RIGHT?

I'LL PUT THIS THING BACK.
SURE.

YEAH.

YEAH.

OH,.

REALLY?

MAN, THIS IS REALLY WEIRD.
MY GOD.

CHEF BROKE FIONA.

HE WANTS YOU
TO COME OUT HERE.
OH, NO.

WHAT THE HELL?

YOU ARE KIDDING ME.

DAMN.

HELLO. I'M ALEXA.
ALEXA, NICE TO SEE YOU.

NICE TO MEET YOU.
LIKEWISE.

UM, LET'S SIT DOWN
AT THE BAR, SHALL WE...

ABSOLUTELY.
AND CATCH UP?

UM, I THOUGHT RANDY
WAS WINDING ME UP,

UM, I THOUGHT RANDY
WAS WINDING ME UP,

BECAUSE HE SAID THAT
THAT DOLL IN THE WINDOW

IS, LIKE,
A FRIEND OF YOURS.

YEAH, SHE HAS HAD A COUPLE RIDES
IN THE CONVERTIBLE

WHEN I'VE TRIED
TO TAKE HER HOME

AND PUT HER AT PEACE
IN THE GARAGE.

AND I HAD TO GO
RUN AN ERRAND FIRST, SO--

STOP.

OKAY, UH,

YOU'VE HAD THIS PLACE
FOR HOW LONG?

25 YEARS THAT WE'VE OWNED IT.
25 YEARS?

WE BOTH WORKED HERE AS SERVERS
WHEN WE WERE COLLEGE STUDENTS

AT THE UNIVERSITY
OF COLORADO.
AH, NICE.

MY OLDEST ONE, WILEY,
WORKS HERE PART-TIME.

OKAY, GREAT,
SO IN A NUTSHELL,

OKAY, GREAT,
SO IN A NUTSHELL,

UM, DESCRIBE THE FOOD FOR ME.

TRADITIONAL AMERICAN.

OKAY. HOW OFTEN DOES IT CHANGE,
THE MENU?

IT'S HASN'T
IN A VERY LONG TIME.
ONCE A YEAR.

WHEN WAS THE LAST TIME
YOU CHANGED THE LUNCH MENU?

THE LUNCH MENU?
SEVERAL YEARS.

WHEN DOES THE MENU CHANGE?

EVERY THREE MONTHS?
EVERY SIX MONTHS?

NO, MORE LIKE
EIGHT MONTHS TO A YEAR.

EIGHT MONTHS TO A YEAR?
ONCE A YEAR.

ONCE A YEAR, AND WHEN WAS
THE LAST BIG CHANGE?

2 1/2 YEARS AGO.

, NOW, RANDY,

HAVE YOU ANY IDEA
HOW BAD THIS SOUNDS?

OKAY, SO IN 33 YEARS,

OKAY, SO IN 33 YEARS,

THE MENU HAS CHANGED
NOT MANY TIMES, BUT IT HAS.

OKAY, UH, RIGHT,
MORE IMPORTANTLY,

WHAT'S WRONG WITH THE PLACE?

IT'S BEEN A REAL STRUGGLE
TO EVEN STAY OPEN.

BUT I DON'T THINK
WE'D SURVIVE 33 YEARS,

ESPECIALLY WITHOUT
TOO MUCH CHANGE,

UNLESS THE FOOD WAS GOOD.

GOOD. GLAD TO HEAR IT.

UM, I'M DYING TO EAT.

WHERE SHOULD I SIT?
WHEREVER YOU'D LIKE.

WHAT'S ALL THAT STUFF
UP THERE?

ANTIQUES.

ANTIQUES.

ANTIQUES? WOW.

RANDY'S HOARDING--

WELL, HE'S GOT
SOME SERIOUS DECOR ISSUES.

THE ANTIQUE STUFF
AND EVERYTHING,

IT NEEDS TO COME DOWN.

LOOKS LIKE
A PILE OF JUNK.

RIGHT.
ALEXA, I'M GONNA EAT.

LET ME HAVE A GOOD LOOK
AT THE MENU,

AND I LOOK FORWARD
TO CATCHING UP WITH YOU LATER.

THANK YOU BOTH.
THANK YOU.

HELLO, HOW ARE YOU?
HELLO, I'M GOOD. HOW ARE YOU?

FIRST NAME IS?
KRISTEN.

KRISTEN, GOOD TO SEE YOU.
I'LL BE YOUR SERVER TODAY.

OKAY, GREAT.

UM, WOW,
EVERYTHING'S SO DATED.
IT IS.

UM, WOW,
EVERYTHING'S SO DATED.
IT IS.

I MEAN, HAS ANYTHING CHANGED
IN HERE?

NO, IT'S--I DON'T THINK
ANYTHING HAS CHANGED

- SINCE THEY TOOK OVER.
- WOW.

I WALKED IN,
AND THERE WAS A DREADFUL SMELL,

AN OLD MUSTY, STINKY SMELL.
IT'S MUSTY.

AND WHERE'S THAT SMELL COMING--
IS IT THESE ANTIQUES?

UM, I DON'T KNOW
IF IT'S THE ANTIQUES

OR IF IT'S
THE OLD UPHOLSTERY.

IF YOU SIT
IN ONE OF THESE BOOTHS,

UM, IT SMELLS LIKE SOMEONE

THAT HASN'T SHOWERED
IN A WHILE.

SERIOUS?
YEAH, I'M SERIOUS.

WHAT, LIKE SOMEONE'S--
GO AHEAD AND SMELL IT.

SOMEONE'S, LIKE--
LIKE, B. O.?

YEAH.

OH, YEAH, YOU'RE RIGHT.

WHAT WAS--.

YEAH, IT'S PRETTY BAD.

WHEN I HAVE
TO SET THE TABLES,

I SMELL IT ALL THE TIME, SO--

THEY STINK.

IT SMELLS REALLY BAD.

HAVE THEY BEEN
REUPHOLSTERED?

NO, I THINK THIS IS THE ORIGINAL
UPHOLSTERY FROM 1980.

THAT'S A LOT OF FARTS
IN THESE CHAIRS.

MAN, AND WHAT'S WITH THE WHEELS
ON THE CHAIRS?

UM, BECAUSE IT'S CARPET,

I THINK THEY THINK
IT'S CONVENIENT, 'CAUSE--

MAN.

UM, IS THIS THE MENU?

UM, IS THIS THE MENU?

THAT IS THE LUNCH MENU,
YEAH.

LOOK AT THE STATE OF IT.

AND I HAD TO PICK YOU OUT
THE BEST ONE.

THAT'S THE BEST ONE?

YEAH, THAT'S THE BEST ONE
I COULD FIND.

WOW, AND THIS IS THE--

YEAH, THIS IS
THE DINNER MENU.

THE DINNER MENU?
YEP.

WOW.
BRIE EN CROUTE.

FRENCH ONION SOUP, WOW.

NEW ORLEANS BARBECUE SHRIMP.

CAJUN CATFISH,
MUSHROOM TEMPURA,

BEEF WONTONS.

WE'VE GONE FROM FRENCH
TO NEW ORLEANS TO ASIAN.

WOW. ITALIAN.

FLIES.

FLIES EVERYWHERE,
WHERE ARE THEY COMING FROM?

FLIES EVERYWHERE,
WHERE ARE THEY COMING FROM?

THAT FLY WON'T
LEAVE YOU ALONE.

MAN, ANYWAY...

SHALL I ORDER?
OKAY.

UH, LET'S GO FOR THE NEW ORLEANS
BARBECUE SHRIMP.

THANK YOU.
OKAY.

THE YUCATAN SEA SCALLOPS.
OKAY.

AND IS THERE
A SALMON SPECIAL TODAY?

THE SALMON SPECIAL TODAY
IS BAKED

WITH A DILL DIJON CREAM SAUCE.

OKAY, YEAH,
LET'S GO FOR THAT AS WELL.

OKAY, DARLING,
I THINK WE'RE DONE FOR NOW.

I'LL GO TURN THOSE IN
TO ALEXA.
THANK YOU.

ORDER'S IN.
BRING IT ON.

HOW ARE YOU?
MY NAME IS WILEY.

WILEY, GOOD TO--
OH, THE SON.
THE SON, YES.

OKAY, GREAT.
HOW LONG HAVE YOU BEEN HERE?

I'VE BEEN HERE
ABOUT TEN YEARS.

WHAT DO YOU THINK

THE BIG PROBLEM
AT THE RESTAURANT IS?

I THINK THE BIG PROBLEM
IS THE DECOR.

HAVE YOU EVER TRIED TO TAKE
SOME OF THIS JUNK DOWN?

OH, I'M AFRAID TO.

I'M AFRAID OF WHAT MY FATHER

MIGHT DO IF I TRIED
TO TAKE SOMETHING DOWN.

WHY?
HE'S KEPT IT UP HERE
FOR 30 YEARS.

YEAH, BUT IS IT
WORTH ANYTHING?

I DOUBT IT.

IT'S LIKE A GARAGE SALE THAT
YOU'RE STARING AT AND EATING AT.

OH, YEAH.

OH, YEAH.

WELL, GOOD TO MEET YOU, BUD.
THANK YOU.
DEFINITELY.

IT'S GREAT TO MEET YOU.
LIKEWISE.
GOOD TO SEE YOU TOO.

YOU TOO.

HERE'S YOUR BARBECUED SHRIMP.

ALL RIGHT.

MY DISHES ARE EXCELLENT,

AND IF CHEF RAMSAY
DOESN'T LIKE

ANY OF MY COOKING,
IT WILL PISS ME OFF.

OOH, THIS IS WHAT?
BARBECUE SHRIMP.

BARBECUE SHRIMP?
MM-HMM.

THAT'S A VERY
STRANGE-LOOKING BARBECUE SAUCE.

IT'S A CREAM--
BARBECUE CREAM SAUCE.

A BARBECUE CREAM SAUCE?
CREAM SAUCE.

LOOK AT THE COLOR OF THAT.

IS THAT--
IS THE SHRIMP BARBECUE,

OR IS IT THE SAUCE
THAT'S BARBECUE?

OR IS IT THE SAUCE
THAT'S BARBECUE?

IT'S A BARBECUE SAUCE.
OH, I SEE.

AND WHY WOULD YOU SORT OF
COAT THE LEMON IN CREAM?

IT'S, UH, COLLATERAL DAMAGE.

YEAH, I'LL SAY.

THANK YOU, DARLING.
YOU'RE WELCOME.

AAH.

UGH.

ME.

I WOULDN'T FEED THAT
TO THE MANNEQUIN.

EVEN SHE'D MANAGE
TO THROW THAT UP.

THAT SAUCE IS HIDEOUS.

AND THE SHRIMP FEELS
TOUGH AS OLD BOOTS.

AND THE SHRIMP FEELS
TOUGH AS OLD BOOTS.

AND THE FLIES
ARE LANDING ON ME,

AS OPPOSED TO ON THE SHRIMP.

THE LOOK ON YOUR FACE
DOESN'T LOOK GOOD.

NO, IT'S GOT
A REALLY WEIRD TEXTURE.

WHEN A FLY BYPASSES
A DISH,

YOU KNOW IT'S BAD.

TRUST ME.

UM, I'M DONE WITH THAT.
THANK YOU, DARLING.
OKAY.

THANKS, DARLING.
JEEZ.

SO WHAT DID HE SAY
ABOUT THIS?

UM, IT HAS A WEIRD TEXTURE
TO THE SAUCE.

HE DOESN'T KNOW WHY
IT WOULD BE CALLED BARBECUE.

PEOPLE HAVE BEEN COMING HERE
FOR 33 YEARS.

THE FOOD CANNOT BE THAT BAD.

THE FOOD CANNOT BE THAT BAD.

OH.
THIS IS YOUR SALMON.

WOW.

THIS IS THE SPECIAL?

YES, WITH THE DILL DIJON
CREAM SAUCE.

WITH A DILL DIJON
CREAM SAUCE.

SOMEBODY LIKES CREAM
IN THE KITCHEN.

WHO IS THAT? WHERE DO ALL
THESE CREAM SAUCES COME FROM?

I DON'T KNOW WHO ORIGINALLY
STARTED THEM,

BUT ALEXA COOKS
WITH A LOT OF CREAM.

WOW.
EVERYTHING'S MADE
WITH HEAVY CREAM.

AY-YI-YI.

WE HAVE--OH, THERE'S THE SALMON,
UNDER THERE.

DAMN, A LOT
OF CREAM SAUCE.

MM-HMM.
THANK YOU, DARLING.

YOU'RE WELCOME.

THE SALMON TASTES FROZEN.

IT DOESN'T TASTE FRESH AT ALL.

IT'S DRY, VERY DRY.

WOW. I MEAN,
IT'S VERY OLD SCHOOL.

CREAM ON CREAM ON CREAM.

BUT THANK YOU, MY DARLING.
YOU'RE VERY WELCOME.

YEAH, THAT WASN'T PLEASANT.

ALL RIGHT.
I'LL LET THEM KNOW.

THAT WAS HIDEOUS.

HE SAYS THE SALMON
TASTES DRY.

WHAT? COME ON, REALLY?

HE SAID, "CREAM AGAIN?"

YEAH, WELL, EVERYTHING
HE ORDERED HAS CREAM, BUT--

YEAH, WELL, EVERYTHING
HE ORDERED HAS CREAM, BUT--

I KNOW, AND--
WOW, I WOULD THINK

PEOPLE WOULD KNOW
WHAT THEY WERE ORDERING

BEFORE THEY DID IT,
BUT THAT'S--WHATEVER.

I THINK EVERYTHING
IS DELICIOUS.

I WOULDN'T SERVE IF I DIDN'T
THINK IT WAS DELICIOUS.

THERE GOES ANOTHER ONE.

GOD, LOOK AT THAT WALLPAPER.

THAT'S TERRIBLE.

WHAT A MESS.

RANDY, WHEN THE LAST TIME
WE HAD A COAT OF PAINT

OR CHANGED THE WALLPAPER?

WHEN WAS THE LAST TIME?
THE LAST WALLPAPER?
FIVE YEARS AGO.

WHEN WAS THE LAST TIME?
THE LAST WALLPAPER?
FIVE YEARS AGO.

THIS WALLPAPER
IS FIVE YEARS AGO?

NO, NOT THIS ONE.

CAN I SHOW YOU SOMETHING?
SURE.

PLEASE?

WHAT'S ALL THIS HERE FOR?

AND THIS HERE?

DISREPAIR.

AND YOU PULL THAT TABLE OUT,
AND YOU JUST SEE

ALL THAT MARKING THERE,
ACROSS THE WALL LIKE THAT.

THIS PLACE
LOOKS AND FEELS

LIKE IT'S BEEN CLOSED
FOR THE LAST TEN YEARS.

IT'S THE LOOK
THAT THE RESTAURANT HAS.

WOW. HOPEFULLY,
BEFORE THE WEEK IS FINISHED,

I'LL GET A STRAIGHT ANSWER.

I'LL GET A STRAIGHT ANSWER.

HERE IS YOUR YUCATAN SCALLOPS,
SIR.

OH, HERE IT IS.
HERE HE IS.

WILEY.

THERE YOU GO, CHEF.
THE MAN.

AND WHERE ARE THE SCALLOPS?

IN THE DISH.
INSIDE THAT BOAT.

UNDERNEATH THE PEPPERS AND--
IN THE BOAT.

YES.
EXCELLENT, THANK YOU.

YOU'RE WELCOME.

WOW, IT IS ABSOLUTELY GROSS.

WOW, DREADFUL.

NO SEASONING WHATSOEVER.

AND THE SCALLOPS
ARE JUST HIDEOUS.

I GOTTA FIND OUT
WHY THIS IS CALLED YUCATAN.

I GOTTA FIND OUT
WHY THIS IS CALLED YUCATAN.

'CAUSE I DON'T WANNA INSULT
THOSE PEOPLE IN MEXICO.

RANDY, UM,
I'D LIKE TO FIND OUT

WHY IT'S CALLED "THE YUCATAN,"
THE SEA SCALLOP DISH.

WHAT'S THE RELATION?

THE SPICE
WITH THE CHIPOTLE PEPPERS.

SO WHY'S
IT CALLED YUCATAN?

'CAUSE IT'S GOT SPICE IN IT?
IT'S JUST THE NAME.

YOU JUST PICKED THE NAME
OUT OF A HAT?

IT BEARS NO RELEVANCE
TO THE ACTUAL--

IF IT DOES OR DOESN'T,
I'M NOT ACTUALLY 100% SURE.

ARE YOU KIDDING ME?

ARE YOU KIDDING ME?

OKAY, I'M DONE WITH THAT.
THANK YOU.

THAT WAS GROSS.

THE SCALLOPS ARE OVERDONE,
AND THE SAUCE IS BLAND.

THAT'S THE WAY
I'VE BEEN COOKING 'EM.

THEY LOOK BEAUTIFUL.
THEY WERE COOKED PERFECTLY.

I KNOW THEY WERE.

I'M GETTING IRRITATED.

I LIKE IT.

IT'S AN ABSOLUTE MATTER
OF TASTE.

THIS IS JUST
STUPID.

THAT'S THE WAY WE COOK.
THAT'S--

THAT'S--
IT WASN'T AN OFF DAY.

THAT'S--
IT WASN'T AN OFF DAY.

AFTER SAMPLING SOME UNUSUAL
AND DISGUSTING FOOD...

IT'S GOT
A REALLY WEIRD TEXTURE.

WHILE SITTING IN A MUSTY,
BUG-FILLED DINING ROOM...

FLIES EVERYWHERE,
WHERE ARE THEY COMING FROM?

CHEF RAMSAY WANTS
TO HAVE A LITTLE CHAT

WITH HEAD CHEF AND OWNER ALEXA
AND HER KITCHEN STAFF.

I'M GONNA GET
STRAIGHT TO THE POINT.

I'M SERIOUSLY CONCERNED.

UM, THE NEW ORLEANS
BARBECUED SHRIMP--

I'VE NEVER KNOWN A BARBECUE
CREAM SAUCE, ANYWHERE.

YUCATAN SEA SCALLOPS--
NO SEASONING.

YUCATAN SEA SCALLOPS--
NO SEASONING.

THE SCALLOPS
WERE MEATY, BLAND,

AND ACTUALLY WHITER
THAN THE ACTUAL CREAM SAUCE.

DO YOU, UH, TASTE ANYTHING
THAT YOU'RE COOKING?

I DIDN'T SEE
ANYTHING SEASONED.

I'M SORRY,
I HAVE A LOT OF PRIDE.

AND I COOKED EVERYTHING THERE.

AND I REALLY, YOU KNOW--

A LOT OF PEOPLE ENJOY
THE THINGS THAT WE COOK.

RIGHT. I'M NOT ASKING
ABOUT YOUR PRIDE.

THE QUESTION I ASKED WAS,

"DOES ANYONE TASTE..."
YES.

"AS THEY COOK?"
SO ALL MY FOOD--

I DIDN'T TASTE YOUR FOOD.
YOU DIDN'T TASTE MY FOOD?

NO, BUT I COOK THAT FOOD
ALL THE TIME, I DON'T KNOW.

NO, BUT I COOK THAT FOOD
ALL THE TIME, I DON'T KNOW.

OH, SO IT'S JUST AUTOMATIC?

PUSH THE BUTTON,
AND WE'RE COOKING THAT.

SO YOU DON'T THINK
ANYTHING NEEDS SEASONING?

I THOUGHT I WAS
MAKING GOOD FOOD.

BUT I DON'T KNOW WHY.

THE FOOD IS DATED,

THE DECOR IS HIDEOUS,

AND YOU SIT CUSTOMERS

IN FRONT OF A WALL
WITH DILAPIDATED WALLPAPER,

PEELING OFF!

YOU BETTER TAKE A GOOD LOOK
AT YOURSELF

AND MAYBE DUST YOURSELF DOWN.

SHAKE IT OFF.

THAT FREAK
IN THE CORNER THERE, MAN.

STOP.

LET'S GO GET READY
FOR DINNER.

WORD HAS SPREAD
THAT CHEF RAMSAY IS IN TOWN...

HELLO.

AND THE RESTAURANT THAT IS

NORMALLY NOT VERY BUSY...
RIGHT THIS WAY.

IS BOOKED.

FOR YOU, SIR?

FOR YOU, SIR?

TONIGHT, CHEF RAMSAY
WILL CONTINUE TO EXAMINE

THE DYSFUNCTIONAL WORKING
OF THIS RESTAURANT.

UH, JEEZ.

WHAT'S ALL THIS
HERE FOR?

HELLO, CHEF.
DO PEOPLE, UH--

DOES ANYONE ACTUALLY
SIT DOWN HERE?

THEY DO, YES.
THEY DO, YEAH?

AND WHEN YOU, UH--

WHEN THEY SIT ON THIS,

DO YOU NOT THINK
THIS LOOKS DRAB?

I DON'T HAVE
A BETTER ONE.

YOU DON'T HAVE
A BETTER ONE.

HOW ABOUT NOTHING?

HOW ABOUT NOTHING?

WHAT IS THAT?

WOW.
MERRY CHRISTMAS.

WHAT IS THIS?

I MEAN, HONESTLY.

WHEN WAS THIS CLEANED?

NOT FOR A LONG TIME, SIR.

YOU ARE IN CHARGE
OF FRONT OF HOUSE, RIGHT?

I AM.
OH, MY GOD.

THERE YOU GO,
THERE'S YOUR CARD.

THE JOKER.
HOW FITTING IS THAT?

- HOW OLD IS THIS CHAIR?
- 20 YEARS.

- HOW OLD IS THIS CHAIR?
- 20 YEARS.

20 YEARS?
20 YEARS.

WHAT KIND OF MESSAGE
DOES IT SEND WHEN YOU

HAVE THIS IN THE MIDDLE
OF THE DINING ROOM?

I MEAN, THAT DOES LOOK
LIKE IT'S GONE

PAST ITS SELL-BY DATE,
RIGHT?
YES.

WHEN WAS THE LAST TIME
IT WAS CLEANED?

I WOULD SAY
A COUPLE YEARS AGO.

OH, MY GOD.

HAVE YOU SEEN DOWN THERE?
YES.

AND THAT'S ACCEPTABLE
FOR YOU?

THAT'S NOT CLEAN, SIR, NO.

OH, MY GOD.

YOU ARE KIDDING ME.

OH, NO, WHAT IS THAT?

LOOKS LIKE A COMB.

LOOKS LIKE A COMB?

LOOKS LIKE A COMB?

OH, COME ON, RANDY.

DO YOU THINK THIS IS FUNNY,
IN FRONT OF THE CUSTOMERS?

NOT AT ALL.

THE CRUMBS
AND THE DOWN THERE.

YOU'RE NOT PUTTING IT
BACK THERE, ARE YOU?

NO, I'LL TAKE IT OUT--

YEAH, GET IT THE
OUT OF HERE.

I GOTTA WASH
MY FRICKIN' HANDS.

I WASN'T TOTALLY
FLABBERGASTED.

THE TRASH FELL OUT
OF SOMEBODY'S POCKET.

SOMEBODY DIDN'T
SEE IT WAS THERE.

YOU KNOW, I DON'T FEEL
THAT BAD ABOUT THAT.

UGH, I'M COVERED IN DUST.

OH, MY GOD, WHAT A MESS.

THERE ARE RAT DROPPINGS
EVERYWHERE.

GROSS.

OH, THIS IS SHOCKING.

YOU KEEP YOUR DIRTY SHOES
UNDER THE BANQUETTE?

THEY'RE NOT MINE.
DID THE CUSTOMER DIE?

THERE'S HOLES IN THE SOLE.

DIRTY, CRUSTY SHOES.
UGH.

I GOTTA WASH MY HANDS AGAIN.

MAN.

OKAY, ONION RINGS.

OKAY, ONION RINGS.

DID WE FIX THOSE?
ARE THEY ALREADY OUT?

WHAT'S THAT?

IT'S FROM THE STEAM TABLE.

LOOKS LIKE A RIVER
RUNNING THROUGH HERE.

GOD, LOOK AT THE STATE
OF THIS STOVE.

HOW OLD IS THAT STOVE?

33 YEARS OLD.

WOW, I MEAN,
I KNOW THE RESTAURANT'S

CALLED THE OLD NEIGHBORHOOD,
BUT, LIKE,

THE KITCHEN'S AN OLD,
DILAPIDATED NEIGHBORHOOD, YEAH?

WHAT IS THAT?
IS THAT YOUR--

WOW, YOU ARE KIDDING ME.

HE STICKS IT
IN THE PRIME RIB,

THEN HE STICKS IT
BACK IN THERE.

WHAT'S THAT SPRAY?

CANNED COATING,
SO IT DOESN'T STICK.

CANNED COATING,
SO IT DOESN'T STICK.

CANNED COATING?
YES.

WOW.

MY MOTHER'S DEFINITELY
LOST HER HIGH STANDARDS

OVER THE LAST 15, 20 YEARS.

HERE YOU GO, RANDY.
THANKS.

I KNOW SHE CARES
FOR THIS PLACE.

BUT THE PASSION
AND THE FIRE

THAT I'VE SEEN IN HER BEFORE
IS NO LONGER THERE.

OKAY, FILET, FILET,
LAMB CHOPS.

I PROBABLY BURNED 'EM.

SON OF A BITCH.

WHAT IS THIS IN HERE?
THIS IS THE OFFICE.

WOW.

HOW COULD ANYONE WORK
IN THIS MESS?

HOW COULD ANYONE WORK
IN THIS MESS?

DO YOU KNOW WHAT I MEAN?
IT DOESN'T MAKE SENSE.

WHAT THE--GOD.

WHAT?
WHAT IS ALL THIS JUNK?

OLD EQUIPMENT.

BUT WHAT'S IT HERE FOR?
PARTS, ONCE IN A WHILE.

PARTS?

SO WHAT PARTS DO YOU TAKE
FROM A 1950s ICE MACHINE?

LEGS.
LEGS?

AND WHAT'S THIS?
OH, IT'S A MICROWAVE.

DOES IT WORK?
UH, NO.

SO WHAT CAN YOU
TAKE FROM THAT THEN?

I DON'T KNOW.
WOW.

LOOK AT THE MESS.

LOOK AT THE MESS.

IT'S LIKE
YOU'RE HOARDING STUFF.

CHEF RAMSAY MUST
THINK I'M A LUNATIC

FOR HAVING THAT STUFF
SITTING BACK THERE,

BUT I DON'T REALLY THINK
THAT I'M A HOARDER.

IT'S JUST HARD FOR ME
TO THROW THINGS AWAY.

WHAT'S THAT NOISE
COMING FROM?

SOMETHING DOESN'T
SOUND RIGHT IN THERE.

OH, ALMIGHTY.

NEXT TO CLEANING EQUIPMENT.

HOW LONG HAS THAT
BEEN THERE?

I DON'T KNOW.

IT WAS NOT
IN THERE YESTERDAY.

SO IT DIED
ONLY AS OF THIS MORNING.

THAT DRY?

THAT DRY?

CAN WE COME OUT OF THERE?

THAT--THAT DIED A LOT LONGER
THAN 24 HOURS AGO.

MATT, TAKE OVER FROM ALEXA
FOR ONE MINUTE, PLEASE.

I GOT IT.

HAVE YOU SEEN OUT HERE?
I KNOW.

HE HAS A PROBLEM WITH THROWING
AWAY, CLEARLY.

AND ARE YOU OKAY
WITH THIS THEN?
NO.

YOU'RE NOT?
NO, IT NEEDS TO GO.

THIS IS RIDICULOUS.

I'M TRYING TO GET HIM,
SLOWLY, TO GET RID OF IT

AND TO CHANGE HIS WAYS,
BUT HE DOESN'T LISTEN.

IT'S A PROBLEM.
IT'S A BIG ISSUE.

IT'S A PROBLEM.
IT'S A BIG ISSUE.

YOU'RE ENABLING A HOARDER.

YOU'RE RIGHT,
IT IS A PROBLEM.

IT'S A HOARDER, I AGREE.

AND THAT, AS AN OFFICE,
IN THERE?

IT'S--IT'S A TRAVESTY,
ABSOLUTELY HORRENDOUS.

AH, GOTTA WASH MY HANDS.

THAT'S ALL I'VE DONE
FOR THE LAST 20 MINUTES,

I'VE WASHED
MY FRICKIN' HANDS.

WHILE IT IS CLEAR
TO CHEF RAMSAY

THAT RANDY IS A HOARDER...

WHAT'S WRONG WITH THAT,
KRISTEN?

THE BAKED POTATO IS FOAMING
BECAUSE THERE'S

SO MUCH BUTTER ON IT
WITH THE SOUR CREAM.
GROSS.

IT'S ALSO BECOMING EVIDENT
THAT CUSTOMERS

ARE AS DISAPPOINTED
WITH THEIR FOOD

AS HE WAS EARLIER TODAY
AT LUNCH.

AS HE WAS EARLIER TODAY
AT LUNCH.

THE SPLIT-TOP CAME BACK.

HE SAYS IT WAS TOUGH.

THAT'S RIDICULOUS.
I KNOW.

HE DIDN'T LIKE
THE POTATO CAKE EITHER.

NOW HE DECIDES

TO SEE WHAT IS LURKING
IN THE WALK-IN FRIDGE.

WHAT IS THAT?

MY GOD.

THAT STINKS.
THAT'S GONE OFF.

RAW CHICKEN AND COOKED MEAT.

I AM NOT IMPRESSED.

THEY HAVE BROKEN
EVERY CARDINAL RULE.

THEY HAVE BROKEN
EVERY CARDINAL RULE.

IT'S BARELY AN HOUR
INTO DINNER SERVICE

AT THE OLD NEIGHBORHOOD.

THE RESTAURANT IS ALREADY FULL

OF UNHAPPY CUSTOMERS.

THE BAKED POTATO IS FOAMING
BECAUSE THERE'S SO MUCH BUTTER

ON IT WITH THE SOUR CREAM.
GROSS.

AND CHEF RAMSAY
HAS NOT ONLY MADE

SOME SHOCKING DISCOVERIES
IN THE DINING ROOM...

OH, MY GOD.

BUT BACK IN THE KITCHEN,
HE HAS MADE

SOME FRIGHTENING DISCOVERIES
AS WELL.

WHAT IS THAT?

MY GOD.

THAT STINKS.
THAT'S GONE OFF.

THAT STINKS.
THAT'S GONE OFF.

MY GOD, THAT'S DISGUSTING.

UGH, THAT IS OFF AS WELL.

SALMON, AND LOOK,

SOME DIRTY
PICKED ALL THE BONES OUT

AND JUST LEFT THEM
ON THE SIDE.

WHAT A WAY TO RUN A FRIDGE.

THAT STINKS.

SO THE HOARDING ISN'T JUST
WASH MACHINES AND MICROWAVES.

IT'S OLD FOOD.

UGH, LOOK
AT THE STATE OF THIS.

UGH, LOOK
AT THE STATE OF THIS.

DIRTY, DIRTY.

OH, WONDERFUL.
WE SURVIVED IT.

NOPE.

WHAT IN THE IS THIS?

MUD PIE ON TOP OF SCALLOPS.

MAN, THIS FRIDGE
IS LITTERED WITH.

THIS IS A HORROR SHOW.

RANDY, CAN YOU JUST
GET ME LEXI, PLEASE,

FOR TWO MINUTES?

SHE'S EXTREMELY BUSY
RIGHT NOW, BUT--

SHE'S EXTREMELY BUSY
RIGHT NOW, BUT--

YEAH, WELL, I'M EXTREMELY--
I UNDERSTAND, I'LL GET HER.

UH, WILEY, CAN YOU
STAY WITH ME?

TWO SECONDS.
YES.

LEX, CHEF HAS TO HAVE YOU
FOR A MINUTE RIGHT NOW.

OKAY.

WHEN WAS THE LAST TIME
THIS WALK-IN FRIDGE WAS CLEANED?

UH, MONDAY.
MONDAY?

CAN YOU JUST STEP OVER HERE,
TWO SECONDS?
YEAH.

THIS IS THE DESSERT
START PREPARATION.

IT'S GOT BLOOD.
THAT'S DISGUSTING.

- AND THESE?
- LAMB CHOPS.

AND WHAT'S IT SAT IN?

AND WHAT'S IT SAT IN?

WHAT IS THAT?
I DON'T KNOW WHAT THAT IS.

COLD WATER, DIRTY WATER,
ABSOLUTELY.

DIRTY WATER, YOU'RE RIGHT.

AND THIS HERE?
WHAT IS THAT?

FUDGE FROM THE MUD PIE.

FUDGE FROM THE MUD PIE

THAT SAT ON TOP
OF A LEG OF LAMB

THAT IS DRIPPING WITH BLOOD--
YOU WITH ME?

THE PLACE IS LITTERED
WITH ,

EVERYWHERE YOU TURN.

AND FOR ME,
IT WAS BAD ENOUGH

TO SEE THE CRAP
IN THE DINING ROOM.

I DIDN'T EXPECT THAT WALK-IN

TO BE FESTERING
THE WAY IT IS.

GO AND HAVE A LOOK
IN THERE NOW.

GO AND HAVE A LOOK
IN THERE NOW.

BOTH OF YOU,
WALK IN THERE.

MOLD, CRAP.

THAT WAS CLEANED LAST WEEK?

IT WAS NOT
CLEANED LAST WEEK.

AND THIS HERE,
CAN YOU SEE THAT UP THERE?

I CAN SEE THAT.

LET'S GET OUT OF HERE.
SERIOUSLY?

JUST SMELL THAT.

LOOK AT THE COLOR OF IT
AND THE CONGEALED BLOOD.

AND THIS?
THAT'S BLOOD FROM THE LAMB.

I'VE NEVER, EVER SEEN
A PACK THIS BAD.

AND THEN SOME DIRTY

AND THEN SOME DIRTY

TAKES BONES
FROM THE SALMON

AND DUMPS THEM ON THE SIDE.

I DID IT.
YOU DID THIS?

I WAS PULLING 'EM OUT.
YEP, I DID.

AND YOU PUT THEM
BACK ON THERE--

I SAT 'EM THERE,
AND I DIDN'T PUT 'EM AWAY.

OH, MY GOD, JUST TOUCH
THE TEMPERATURE OF THAT.

JUST TOUCH THAT.

THE BIG SHOCK FOR ME--
HOLD THEM BOTH.

IT SAT WITH THIS.

YOU HAVE RAW CHICKEN
AND COOKED MEAT.

THERE'S A THEME HERE.

THIS PLACE
IS LITTERED WITH JUNK,

THE CHAIRS ARE CAKED
IN ,

THE CHAIRS ARE CAKED
IN ,

AND THE REFRIGERATION
WALK-IN IS IN DISARRAY.

I STEPPED ONE FOOT
INTO YOUR KITCHEN,

AND THERE WAS A
HOLE IN THE WALL,

WHERE THE MEAT THERMOMETERS

GETS TAKEN OUT
AND STUCK INSIDE.

THERE'S A FREEZER THERE
THAT'S NOT EVEN

UP TO THE TEMP OF A FRIDGE,
LET ALONE A FREEZER.

AND YOU'VE GOT COOKED MEAT,
RAW MEAT,

AND DESSERTS GLAZED,

AND HALF COOKED
LEG OF LAMB BLOOD.

THIS IS CRIMINAL.

YOU HAVE CROSS-CONTAMINATED

EVERY OUNCE OF INGREDIENTS
IN THIS KITCHEN.

EVERY OUNCE OF INGREDIENTS
IN THIS KITCHEN.

AND YOU--YOU SEE THAT?

WHO IS HOARDING
ALL THIS?

WE SERVE THAT.

YOU USE THAT?

WILEY, GET IN THERE
AND STOP

ANY OTHER ENTREE
LEAVING,

AND SHUT IT DOWN.

AFTER WITNESSING
ONE OF THE WORST KITCHENS

HE HAS EVER SEEN...
OH, MY GOD.

THIS IS A HORROR SHOW.

STOP ANY OTHER ENTREE
LEAVING, AND SHUT IT DOWN.

CHEF RAMSAY KNOWS

HE HAS TO PUT AN END
TO THE MADNESS.

NO MORE ENTREES.
I'M SORRY?

TAKE THEIR FOOD AWAY.
WHY?

'CAUSE WE'RE NOT
SERVING ANYMORE.

WE ARE ABOUT AS DIRTY
AS A KITCHEN COULD BE,

AND IT'S ABSOLUTELY
DISGUSTING.

AND IT'S ABSOLUTELY
DISGUSTING.

WE WILL NOT BE SERVING
ANY MORE FOOD THIS EVENING.

AH.
OHH.

I'M EXTREMELY SORRY.
THAT'S NO GOOD.

I MEAN,
THIS IS SO UP.

IT'S SO RIDICULOUS.

THE KITCHEN'S INFESTED.
THE OFFICE IS A MESS.

AND ON YOUR CHAIRS
THAT YOU TOLD ME

GOT CLEANED YEARS AGO,
A COMB, A CANDY CANE?

I MEAN, OLD KLEENEX, USED.

PEOPLE WIPING THEIR NOSE,
STICKING IT DOWN THE SIDE.

YOU CAN'T EVEN GET CLARITY
IN THERE,

BECAUSE YOU'RE SO FESTERING

IN CRAP EVERYWHERE.

BOTH OF YOU
SHOULD BE ASHAMED.

BOTH OF YOU
SHOULD BE ASHAMED.

WHAT DID YOU SAY
TO ME TODAY?

THAT I TAKE PRIDE
IN WHAT I DO.

WHERE?

I DON'T KNOW.
I AM NOT PROUD RIGHT NOW.

WE GOT OVERWHELMED,
AND IT'S A.

IT'S A ,
AND IT'S A MESS.

AND MAYBE WE SHOULD
JUST CLOSE IT DOWN

AND LOSE EVERYTHING
WE HAVE.

'CAUSE THAT'S PROBABLY
WHAT WE'RE GONNA DO.

HOW CAN I HELP
TWO INDIVIDUALS

THAT DON'T EVEN CARE
ABOUT WHAT THEY'RE DOING?

THAT DON'T EVEN CARE
ABOUT WHAT THEY'RE DOING?

WE DO CARE.
WE CARE TREMENDOUSLY.

SO WHY DIDN'T YOU DO ANYTHING
BEFORE I GOT HERE?

WE DID. I CAN'T TELL YOU
HOW MANY HOURS WE CLEANED.

YOU CLEANED
BEFORE I GOT HERE?

I THREW OUT MY CLOTHES
ON MONDAY,

I WAS SO ENCASED
WITH GREASE.

HOW LONG?
HOW MANY HOURS?

HOW MANY DAYS?
FIVE.

WHAT THE?

YOU JUST NEED TO STOP.

WHAT A MESS.

COME HERE. I LOVE YOU.

IT'S ALL RIGHT.
IT'S GONNA GET BETTER.

I NEVER THOUGHT MY RESTAURANT
WOULD BE SHUT DOWN.

CAN I HAVE A QUICK WORD,
PLEASE...

ABSOLUTELY.
WITH BOTH OF YOU, OUTSIDE.

IT'S THE WORST MOMENT
OF MY LIFE, UNDOUBTEDLY.

FOR THE FIRST TIME
IN A LONG TIME,

I'M NOT ACTUALLY TOO SURE
WHAT TO DO.

RIGHT NOW,
I WANNA GET OUT OF HERE.

PLEASE DON'T.
WE COULD REALLY USE YOUR HELP.

THE MISTAKES ARE SO BASIC.

THE MISTAKES ARE SO BASIC.

WE PERHAPS SHOULD NOT
EVEN BE IN THE BUSINESS.

THAT'S WHAT
I'M SCARED ABOUT.

I THINK WE CAN DO THIS.

WE DESPERATELY
NEED YOUR HELP.

YOU TOLD ME IN THERE
THAT YOU CLEANED

FOR FIVE DAYS
BEFORE I GOT HERE.

DIDN'T DO ANY GOOD.

HOW DO I KNOW
THAT YOU REALLY GET IT

AND YOU REALLY WILL COMMIT

TO GETTING THIS PLACE
TURNED AROUND?

I CAN DO WHATEVER YOU SHOW ME.
I CAN DO IT.

I'M BEGGING YOU TO STAY
AND HELP US, PLEASE.

I'LL DO WHATEVER YOU WANT.

WE'RE NOT GONNA
LET YOU DOWN.

NOW, IT'S YOUR CHANCE TO
PROVE IT TO YOURSELVES AND ME.

NOW, IT'S YOUR CHANCE TO
PROVE IT TO YOURSELVES AND ME.

SHOW ME.
OKAY, WE WILL.

THANK YOU.
WE WILL.

NICK,
THROW THIS AWAY.

IT WAS THE MOST MORTIFYING THING
I'VE EVER LIVED THROUGH.

AND I HAVE NO EXCUSES.

IT'S MY FAULT IF SOMETHING
ISN'T RIGHT HERE.

IT'S A JOKE.
THIS IS MY RESTAURANT.

I HAVE A LOT OF PRIDE IN IT.

I WAS SHOWN
TOO MANY THINGS

THAT I DID NOT WANT TO SEE.

THE PROBLEM IS, I'M THE GUY
WHO'S SUPPOSED TO SEE IT.

WE'RE NOT GOOD
AT WHAT WE DO.

WE'RE NOT EVEN REMOTELY GOOD
AT WHAT WE DO.

WE'LL GET BETTER,
A LOT BETTER.

WE SPENT 24 YEARS HERE.

I DON'T WANNA
CLOSE THIS PLACE DOWN,

FILTHY AND DIRTY
AND NOT OPERATING AND A COFFIN.

FILTHY AND DIRTY
AND NOT OPERATING AND A COFFIN.

I DON'T WANT IT
TO BE A COFFIN.

I WANT IT TO EXIST.

I LOVE YOU.
I LOVE YOU TOO.

AFTER ONE OF THE WORST DAYS
THAT CHEF RAMSAY

HAS EVER EXPERIENCED
ON KITCHEN NIGHTMARES...

YEAH, WHAT A DIFFERENCE.

HE IS PLEASED
WITH THE OVERNIGHT CLEANING

DONE IN THE KITCHEN.

NOW IT LOOKS AND SMELLS
LIKE A PROPER KITCHEN.

GOOD.

BUT HE HAS DECIDED
TO TAKE MATTERS

LITERALLY INTO HIS OWN HANDS
IN THE DINING ROOM.

OKAY, ALEXA,
HOW YOU FEELING?

VERY NERVOUS.

WHEN I FIRST
CAME TO RESTAURANT,

I WAS OVERWHELMED
WITH THE CLUTTER.

RANDY, YOUR INABILITY

TO GET RID OF JUNK
SENT A MESSAGE TO EVERYONE

THAT CLEANING OUT
WAS NOT NECESSARY.

AND THAT HAS TO END TODAY.

COME WITH ME, PLEASE.
LET'S GO.

OH, MY GOSH.

THAT WAS YOUR RESTAURANT.

THAT'S A LOT OF TRASH.

TODAY IS A GROUNDBREAKING DAY,
RANDY,

TODAY IS A GROUNDBREAKING DAY,
RANDY,

BECAUSE YOU ARE GONNA
GET RID OF THIS.

MY HUSBAND HAS A HARD TIME
LETTING GO OF THINGS.

AND IT'S EASIER
TO JUST STORE THEM

AND THINK ABOUT GETTING RID
OF 'EM LATER,

BUT THAT LATER TIME
NEVER CAME.

YOU READY TO DO THIS?

I WANNA KEEP THE ACCORDION

AND DR. WILEY'S
SCALP TREATMENT.

THAT'S GOT WILEY'S NAME ON IT.

WHAT?

RANDY, WHETHER YOU
LIKE IT OR NOT,

RIGHT NOW,
WE'RE MOVING FORWARD.

I BROUGHT IN THIS TRUCK.

I BROUGHT IN THIS TRUCK.

EITHER STORE OR DESTROY.

THE MAJORITY OF THIS STUFF
YOU KNOW DAMN WELL IS JUNK.

LET'S GO.
ALL RIGHT.

EXCELLENT, FOLLOW ALONG.

PICK SOMETHING
FOR DESTRUCTION.

EVERYBODY, JOIN IN.

RANDY, NO?

I LOVE IT, LET'S GO.

I'VE HAD THAT STUFF
FOR 30 YEARS.

I'VE HAD THAT STUFF
FOR 30 YEARS.

SOME STUFF IN THERE
LOOKED PRETTY GOOD.

DIDN'T REALLY
WANNA PART WITH IT.

RANDY--

COME ROUND, RANDY.

WHERE'S THE BUTTON?

I WANT YOU TO DO IT.
WHICH ONE?

I'M THROWING IT AWAY.

I'M NOT GONNA
GET A DIME FOR IT.

OH, THE TUBA!

OH, THE TUBA.

YES, VICTORY.

LOOK AT THAT.

LOOK AT THAT.

IT'S PROBABLY THE GREATEST
FEELING IN THE ENTIRE WORLD,

HAVING RANDY ACTUALLY
THROW THINGS AWAY.

LET'S GO, GUYS.

OH, NICK, THE MICROWAVE AGAIN.

ONE, TWO, THREE.

AND HONESTLY,
I THINK HE ENJOYED IT.

I REALLY THINK HE DID.
SHOULD I SAVE THE LEGS,
CHEF?

YOU CANNOT SAVE THE LEGS.

I THINK HE TURNED A CORNER.

RIGHT, THERE'S ONE MORE
VALUABLE PIECE.
OH, YES, THERE IS.

FIONA TOO?
NO, CHEF.

FIONA TOO?
NO, CHEF.

I KNOW YOU GUYS ARE CLOSE.

WE'RE NOT THAT CLOSE.
ARE YOU SURE NOW?

I'M SURE.
I'M 150% SURE.

IT'S TIME TO GO
WHERE YOU BELONG.

OH, EVERYBODY WAVE GOOD-BYE
TO FIONA.

OH!

OH! SHE BROKE
INTO A MILLION PIECES.

MAYBE YOU HAVE CHANGED.
I THINK SO.

I DIDN'T THINK THERE
WAS GONNA BE ANY LIGHT

AT THE END OF THE TUNNEL.

BUT IN THE END,
I FEEL LIKE

THE WORLD'S OFF MY SHOULDERS
WITH ALL THAT STUFF

BEING CRUSHED
IN THE TRUCK.

I THOUGHT HE WAS GONNA
DIVE IN THE TRUCK AFTER.

OKAY, I'VE BEEN WORKING
ON SOMETHING IN THE KITCHEN

I WANNA SHOW YOU
RIGHT NOW.

FOLLOW ME, PLEASE.

LET'S GO.

SO FIRST OF ALL,
YOU'LL NOTICE

HOW DE-CLUTTERED
THE KITCHEN IS.

I'VE NEVER, EVER
OVERHAULED A KITCHEN

TO THIS EXTENT--

$65,000 WORTH OF EQUIPMENT.

I DON'T KNOW
HOW YOU EVER LASTED A WEEK

WORKING IN THIS KITCHEN

WITH SUCH DREADFUL EQUIPMENT.

THERE'S KNOBS!
WOW.

THERE'S MORE THAN KNOBS.

I MADE A VERY URGENT CALL

TO OUR FRIENDS AT CULIQUIP.

AND THEY CAME THROUGH
LAST MINUTE

WITH BRAND-NEW
KITCHEN EQUIPMENT.

TAKE A LOOK
AT THIS STUNNING RANGE.

A STUNNING RAPID SIX-RING
GAS BURNER FROM THERMA-TEK.

IT'S AMAZING.

TWO FULL-SIZE OVENS.

OH, I JUST WANNA
COOK SOMETHING.

YEAH.
NOW, STRAIGHT ON
THE RIGHT-HAND SIDE,

IS THE BROASTER
PRESSURE FRYER.

IT'S NOT JUST A FRYER.

BROASTED CHICKEN
COMES OUT GREAT.

AND IT IS A UNIQUE AND FAST,
HEALTHY WAY OF COOKING.

AND IT IS A UNIQUE AND FAST,
HEALTHY WAY OF COOKING.

THE WHOLE SYSTEM
SEALS IN THE TENDERNESS,

AND THE FLAVOR IS RETAINED.

WOW.
THAT IS TOO GOOD.

WE ALSO REPLACED
THAT DREADFUL OLD FRYER

WITH A BRAND-NEW
IMPERIAL DUAL BASKET FRYER.

LOOK, YOU CAN SEE
THROUGH THE GREASE, IT'S CLEAN.

YOU HAVE A BRAND-NEW
PREP AREA NOW.

THAT'S CHILLED.
EVERYTHING'S WORKING.

IT'S ALL IN ONE PIECE.

IT'S ALL IN ONE PIECE.

PUT YOUR HANDS IN THERE,
FEEL THAT.

THAT'S WHAT YOU CALL
A REFRIGERATION UNIT.

IT'S THE MOST AMAZING EQUIPMENT
I'VE EVER SEEN.

IT'S THE MOST AMAZING EQUIPMENT
I'VE EVER SEEN.

IT'S ALL SO NEW
AND COMPACT AND CLEAN.

THE RIVER NEIGHBORHOOD
IS GONE.

IT'S ABSOLUTELY
THE MOST INCREDIBLE DAY

OF MY LIFE RIGHT NOW.

SHE'S GONNA CRY AGAIN.

NO, I'M TRYING NOT TO.

IT'S OKAY,
THOSE ARE GOOD TEARS.

YOU CAN LET THOSE OUT.

IT'S BEAUTIFUL.
IT'S INSPIRED ME.

I CAN'T WAIT.
I CAN'T BELIEVE YOU--

YOU HAVEN'T HAD ANYTHING NEW
IN THIS KITCHEN

FOR HOW LONG?
33 YEARS.

33 YEARS.

THAT'S WAY TOO LONG,
LET ME TELL YOU.

THANK YOU SO MUCH.
IT'S BEAUTIFUL.
THAT IS WAY TOO LONG.

WITH A CLEAR INDICATION
THAT RANDY AND ALEXA

HAVE SEEN THE ERROR
OF THEIR WAYS,

CHEF RAMSAY CONTINUES
TO PUSH FORWARD

WITH HIS MASSIVE TRANSFORMATION,
INCLUDING A NEW SIGN.

GOOD MORNING.

GOOD MORNING, CHEF.

PLEASE TAKE OFF
YOUR BLINDFOLDS.

COOL!
WOW.

AWESOME.
GREAT!
SO COOL.

SOMETHING THAT
WAS COMPLETELY DATED

WAS THAT HIDEOUS SIGN.

NOW, ARE YOU READY
FOR MORE CHANGE?

YES.

COME ON IN
TO YOUR NEW RESTAURANT.

COME ON IN
TO YOUR NEW RESTAURANT.

OH, MY GOSH,
IT SMELLS SO GOOD.
OH, MY GOD.

HOW BEAUTIFUL IS THIS?

OH, COOL.
OH, MY GOD.

LET'S JUST START OFF
WITH THE BOOTHS FIRST--

REUPHOLSTERED
WITH A STAIN-RESISTANT,

STUNNING MATERIAL.

DOES ANYBODY NOTICE
THE WHEELS HAVE GONE,

AND THE NEW CHAIRS ARE HERE?

I'M REALLY GLAD THEY GOT RID
OF ALL THE NASTY CHAIRS.

I THINK IT'S GONNA BE
A GREAT FRESH START FOR US

AND ONE WE REALLY NEEDED.

PLEASE, COME ON DOWN.

PLEASE, COME ON DOWN.

GONE IS
THAT ANTIQUATED P. O. S. SYSTEM.

AND WE HAVE REPLACED IT

WITH A STATE-OF-THE-ART,
BRAND-NEW, UNIQUE P. O. S.,

GIVEN TO US BY DINERWARE.

IT'S FABULOUS.
IT'S INCREDIBLE.

YES, THANK YOU SO MUCH.

OLD NEIGHBORHOOD'S MENU
WAS CLUTTERED,

MUCH LIKE THE RESTAURANT...

TAKE A MENU, PLEASE.

SO CHEF RAMSAY
NOT ONLY REVAMPED THE FOOD,

BUT ALSO CUT DOWN
THE MENU SIZE DRAMATICALLY,

FROM 95 ITEMS
TO 20 STUNNING DISHES.

FROM 95 ITEMS
TO 20 STUNNING DISHES.

RIGHT, VISUALLY,
KEEPING WITH THE DECOR--

MODERN, CLASSIC,
FRESH, AND FUN.

I WANT YOU TO JUMP IN
AND START EATING.

OOH, I'M DIGGING IN.

SO MUCH BETTER
THAN WHAT WE HAD.

SO DELICIOUS.

THE MENU JUST WENT
FROM FOUR PAGES DOWN TO ONE,

AND THE NEW FOOD
IS AMAZING.

IT'S NOT GOING BACK
TO FOUR PAGES.

THAT IS SO GOOD.

NOW THAT
THIS LANDMARK RESTAURANT

HAS GONE THROUGH MASSIVE CHANGES
IN ALL AREAS...

WELCOME TO
THE NEW OLD NEIGHBORHOOD.

THE DOORS OPEN
FOR THE GRAND REOPENING.

HOW ARE WE DOING
THIS EVENING?

AND WITH A NEW SYSTEM
IN PLACE...

AND WITH A NEW SYSTEM
IN PLACE...

OKAY, WE ARE READY.

AN ENERGIZED RANDY AND ALEXA

WORK TO GET ORDERS
OUT TO THE DINERS.

OKAY, ONE CHEESE DIP,
GET IT STARTED.

THREE POUTINES,
ONE RIGHT AWAY,

BY ITSELF, SINGLED OUT.

GUYS, WHY AM I COMING DOWN HERE
MAKING MAC AND CHEESE?

I CAN'T DO EVERYTHING.

ONLY 30 MINUTES INTO SERVICE,

CHEF RAMSAY REALIZES
THAT ALTHOUGH

ALEXA COMPLAINS ABOUT
THE STAFF DOING LITTLE...

WATCH OUT.
GIVE IT TO HIM.

MATT CAN PLATE THIS UP.

SHE'S DOING
ALMOST NO DELEGATING.

ALEXA?
YES?

COME ROUND 30 SECONDS,

I WANNA SHOW YOU SOMETHING
VERY IMPORTANT.

I WANNA SHOW YOU SOMETHING
VERY IMPORTANT.

YOU'RE COOKING
AND PLATING EVERYTHING.
YEP.

THERE'S THREE GUYS THERE
BY YOUR SIDE.

YOU GOTTA USE 'EM A LITTLE BIT.
OKAY, YOU'RE IN CHARGE.

ALL RIGHT, I GOT IT.
YOU'RE NOT THE LINE COOK.

ABSOLUTELY.
YOU'RE THE CHEF.

NO, RIGHT.
COME ON, YOU CAN DO IT.

ABSOLUTELY.
I'LL HAVE THEM HELP ME.

RIGHT HERE.
ALL RIGHT, LET'S GO.
LET'S GO.

LET'S PLATE SOME OF THESE THINGS
UP HERE.

THERE YOU GO.
SPREAD THE LOVE.
THERE YOU GO.

HERE WE GO, MASHED POTATOES,
NEED THE GREEN BEANS.

LET'S PUT
THE, UH, KETCHUP ON IT.

GOOD. NICE AND LOUD,
SO THEY CAN HEAR YOU.

SALT AND PEPPER IN THE MACARONI
AND CHEESE OVER HERE, PLEASE.

GOOD.
KEEP IT GOING, LEXI.

WITH CHEF RAMSAY'S ADVICE
STILL RINGING IN HER EARS...

OFF YOU GO.

OFF YOU GO.

ALEXA QUICKLY
FINDS HER GROOVE...

GRAB THE FRIED CHICKEN OUT.

AND NOW IS RUNNING THE KITCHEN,

EVEN IMPRESSING CHEF RAMSAY.

WELL DONE.
KEEP IT GOING, YES?

AND THE RELAUNCH IS A SUCCESS.

POUTINE.

CHEESE DIP.

WHOA.

OH, MY GOD.
THAT IS SO GOOD.

IT'S PERFECT.

IT REALLY IS.
IT'S A LOT OF FLAVOR.

THAT TARTAR SAUCE
IS PHENOMENAL.

IT'S LIKE
A COMPLETELY NEW RESTAURANT.

IT'S INCREDIBLE.

WELL DONE, THAT'S WHAT
I WANNA SAY TO YOU ALL.

THIS RESTAURANT IS BACK.
IT'S BEAUTIFUL.

IT HAS A GREAT MENU.

IT HAS A GREAT MENU.

AND OVERALL, YOU SHOULD
BE PROUD OF YOURSELF.

DON'T UNDERESTIMATE THAT.

AND, ALEXA, FOR THE FIRST TIME
IN A LONG TIME,

YOU WERE NOT ONLY THE VOICE,

BUT YOU HELD THE REINS
IN THAT KITCHEN.

I KEPT IT TOGETHER,

AND I COULDN'T
HAVE GOTTEN HERE

WITHOUT THE HELP
THAT I'VE GOTTEN.

THANKS VERY MUCH.
OKAY.

APPRECIATE IT, OKAY.
OKAY.

THANKS FOR EVERYTHING.
GET THE BOYS

CLEANING THAT KITCHEN, OKAY?

THEY'LL BURN LESS.
THANKS, CHEF.

GOOD NIGHT, DARLING,
GOOD JOB.

THANK YOU.
WELL DONE.

IN THE LAST 25 YEARS,
THIS RESTAURANT

IN THE LAST 25 YEARS,
THIS RESTAURANT

WENT FROM BEING A TOWN LANDMARK
TO A FILTHY DISASTER.

AND I WAS SERIOUSLY WORRIED

THAT THESE TWO OWNERS
WOULD NEVER CHANGE.

RANDY STARTED TO IMPRESS ME
WHEN HE LET GO OF THE PAST.

BUT TONIGHT,
ALEXA REALLY STEPPED UP

AND SHOWED
NOT ONLY CAN SHE COOK,

BUT SHE CAN RUN A KITCHEN.

AND I DON'T THINK
WE'VE EVER

MADE A RESTAURANT TRANSFORMATION
AS BIG AS THIS ONE.

NOW, THIS MAY BE CALLED
THE OLD NEIGHBORHOOD,

BUT TRUST ME,
IT'S A NEW RESTAURANT,

BACK ON THE ROAD
TO SUCCESS.

WHO HAS A MANNEQUIN AS A FRIEND?

WHO HAS A MANNEQUIN AS A FRIEND?

REST IN PEACE, FIONA.
WOW.

THE NEW OLD NEIGHBORHOOD.
MAY I HELP YOU?

AFTER CHEF RAMSAY LEFT,

BUSINESS
AT THE OLD NEIGHBORHOOD

IMMEDIATELY WENT
ON THE RISE.

I WANNA SEE FISH AND CHIPS,
FIRST PLATE.

ALEXA HAS EMBRACED THE NEW MENU

AND HAS DONE A GREAT JOB

MANAGING THE KITCHEN
AS WELL.

ONE RACK WORTH GOES DOWN,

WE NEED ANOTHER
WHOLE RACK WORTH IN THERE.

AND WE'RE HAPPY TO REPORT

SHE'S ALSO DONE A GREAT JOB
MANAGING RANDY,

SHE'S ALSO DONE A GREAT JOB
MANAGING RANDY,

WHO NO LONGER

BRINGS ANY OF HIS JUNK
INTO THE RESTAURANT.