Kitchen Nightmares (2007–2014): Season 7, Episode 5 - Mangia Mangia: Part 1 - full transcript
At Mangia Mangia, nothing is what it is supposed to be: from an owner who has no clue and easily gets angered, to a young chef who's had no training, to food that's not even remotely fresh, to Chef Mic' doing most of the cooking.
TONIGHT ON KITCHEN NIGHTMARES,
CHEF RAMSAY HEADS
TO THE ROCKY MOUNTAIN TOWN
WOODLAND PARK, COLORADO...
OH, MY GOD.
AND DISCOVERS
A KITCHEN NIGHTMARES FIRST...
GO TO THE WINDOW.
A CASUAL, FINE DINING
ITALIAN RESTAURANT
WITH A DRIVE-THROUGH.
THIS LOOKS LIKE
A FAST-FOOD RESTAURANT.
THIS BIZARRE RESTAURANT IS RUN
BY A VERY VOCAL OWNER
NAMED JULIE.
WE GOT A PROBLEM.
SHE IS CLEARLY THE JUDGE...
YOU DON'T HANDLE THIS KITCHEN.
I HANDLE THIS KITCHEN.
THE JURY...
THE JURY...
WHAT THE IS THIS?
AND THE DICTATOR
OF THE STRUGGLING
ESTABLISHMENT.
YOU GO AWAY.
GO AWAY FROM MY FACE
RIGHT NOW.
SHE NOT ONLY REFUSES
TO LISTEN TO HER STAFF...
USE THE ONE IN THE BACK,
I SAID.
BUT CHEF RAMSAY AS WELL.
DO YOU HAVE ANY IDEA WHAT'S
GOING ON BEHIND HERE?
WE'VE BEEN COOKING THESE
FOR FOUR YEARS THIS WAY.
ALL OF THE SUDDEN,
THEY'RE UP?
JULIE'S DEFENSE IS TO GO
ON THE OFFENSE...
OUR SPINACH HAS NEVER,
NEVER, NEVER,
NEVER LOOKED LIKE THIS.
POINTING THE FINGERS AT OTHERS.
YOU KNOW WHAT, TREVOR?
YOU REFUSE TO DO ANYTHING.
THE HEAD CHEF?
HE HAS ONLY TWO MOODS...
HE HAS ONLY TWO MOODS...
KISS MY ASS.
DOWNRIGHT ANGRY...
SHE DOESN'T WANT TO LISTEN
TO ANYTHING WE HAVE
TO SAY.
OR PASSIVE-AGGRESSIVE.
THEY DON'T LIKE THIS,
HOW ABOUT THIS?
AND WHILE THERE ARE
NUMEROUS PROBLEMS
WITH THE FOOD...
I HAVE NEVER SEEN ANYTHING
AS BAD AS THIS.
THE BIGGEST PROBLEM
IS THAT JULIE...
I THINK OUR FOOD'S GOOD.
OH, COME ON.
IS IN COMPLETE DENIAL.
I'M STANDING BY MY FOOD.
THIS OWNER MAY BE
IMPOSSIBLE TO GET THROUGH.
THE WAY YOU'RE RUNNING
THIS PLACE IS INCORRECT.
IT'S MY RESTAURANT.
AND CHEF RAMSAY MAY BE STUCK
IN NEUTRAL
IN WOODLAND PARK, COLORADO.
IN WOODLAND PARK, COLORADO.
WHY DOESN'T HE
JUST LEAVE IT ALONE?
GET READY FOR A BATTLE.
OH, THIS IS GONNA BE
GREAT.
IT'S CHEF RAMSAY
VERSUS OWNER JULIE.
I'M LEAVING.
JULIE.
I CAN'T DO IT.
AND YOU'LL BE SURPRISED
HOW IT TURNS OUT.
YOU'RE WALKING OUT?
I'M WALKING OUT.
WHAT IS THAT?
YOU'RE SERVING ROTTEN FOOD.
THEY'RE NOT CRAP,
AND THEY'RE DELICIOUS.
THEN WAKE UP!
YOU WAKE UP!
SHUT THE PLACE DOWN.
GET OUT!
THAT IS AMAZING.
EMBARRASSING!
OH, GOD!
THANK YOU SO MUCH.
THANK YOU SO MUCH.
WOODLAND PARK, COLORADO.
30 MINUTES
FROM COLORADO SPRINGS,
IT'S KNOWN AS THE CITY
ABOVE THE CLOUDS,
AND IT'S HOME TO MANGIA MANGIA,
AN ITALIAN RESTAURANT OWNED
BY FORMER REALTOR JULIE WATSON.
HI, MANGIA MANGIA,
THIS IS JULIE.
CAN I HELP YOU?
WE GOT THE BUILDING.
IT WAS A FAST-FOOD RESTAURANT,
AND I DIDN'T KNOW WHAT CONCEPT
I WANTED TO DO.
WOULD ANYONE LIKE
SOME CRACKED PEPPER?
MY MOM DECIDED TO OPEN UP
AN ITALIAN RESTAURANT
MY MOM DECIDED TO OPEN UP
AN ITALIAN RESTAURANT
BECAUSE THERE AREN'T
ANY OTHER ITALIAN RESTAURANTS.
THERE'S THREE MEXICAN
AND TWO CHINESE.
YOU GUYS NEED TABLES.
THIS IS THE ONLY
ITALIAN RESTAURANT
IN WOODLAND PARK,
AND WE'VE BLOWN IT...
COME ON, PEOPLE.
BECAUSE JULIE
IS A POOR MANAGER.
JUST DO WHATEVER YOU LIKE,
ANDREA.
HOW'S THAT?
SHE DOESN'T KNOW
WHAT SHE'S DOING.
I SAID TO USE PLATES.
HOW ARE WE SUPPOSED
TO PLATE UP SPAGHETTI?
THIS RESTAURANT RUNS LIKE
A JERRY SPRINGER SHOW.
GET RID OF THIS.
AND WHAT'S IN THE WALK-IN?
WE FIGHT A LOT.
WE FIGHT A LOT.
MY MOM HAS A TENDENCY
TO YELL...
NO, YOU'RE SUPPOSED TO
MAKE A MEAT LASAGNA FOR TONIGHT!
INSTEAD OF SOLVING
THE PROBLEM.
THE NEXT LASAGNA
I BRING BACK
IS GOING UP YOUR.
SHE GETS MAD, AND SHE--
YOU STAY OUT OF HER WAY.
I'M JUST NOT
IN THE MOOD FOR IT.
YOU KNOW, YOU SAY ANYTHING,
THEN YOU'RE GOING TO GET IT.
IS SOMEONE HIDING?
BECAUSE I JUST ORDERED
THREE DOZEN BOWLS.
THE KING-OF-THE-WORLD ATTITUDE
THAT JULIE HAS
CAUSES A LOT OF PROBLEMS.
TREVOR, THAT'S BURNED
TO A CRISP.
WE HAVE TO START THAT OVER.
MY BIGGEST PROBLEM
IN THE RESTAURANT
IN THE RESTAURANT
IS MY HEAD CHEF, TREVOR,
WHO THINKS HE'S A GOD.
I WANT IT DONE, AND IT BETTER
BE DONE BY 2:00.
YOU, TREVOR.
I HATE TREVOR.
HE'S DISRESPECTFUL.
HE'S JUST NOT
A VERY NICE PERSON.
HE THROWS FITS.
FOOT'S GOING IN.
HE'S THROWN STUFF AT ME.
HE'S MESSED FOOD UP
ON PURPOSE.
THIS IS ALWAYS
A GOOD WAY TO CHECK.
EW.
HE'S WALKED OUT BEFORE.
HERE, IF YOU DON'T LIKE THIS,
HOW ABOUT THIS?
I HAVE NEVER BEEN
INTO A SIT-DOWN RESTAURANT
INTO A SIT-DOWN RESTAURANT
WITH A DRIVE-THROUGH WINDOW.
HI, THERE.
HOW ARE YOU?
ALL RIGHT, THANK YOU.
A DRIVE-THROUGH SCREAMS
FAST FOOD,
AND NOT JUST CASUAL,
FINE DINING RESTAURANT.
WOW, THIS IS NOT GOOD.
THE FOOD ISN'T COOKED
WITH MUCH LOVE.
IT'S COOKED WITH STRESS
AND A MICROWAVE.
WHERE IS MY OTHER LASAGNA?
IT'S IN THE MICROWAVE.
THERE'S, LIKE,
NO TASTE TO IT.
THAT ONE TABLE
BITCHED SO MUCH,
THAT ONE TABLE
BITCHED SO MUCH,
I DON'T KNOW
WHAT TO DO WITH THEM.
I HAVE HAD MORE PEOPLE TELL ME
WHAT IS WRONG WITH ME
THAN EVER IN MY WHOLE LIFE.
IT'S LIKE OPEN FIELD DAY
ON JULIE.
I'VE REACHED MY BREAKING POINT.
I'M STRESSED
AND CANNOT TAKE ANY MORE.
DEEP BREATH.
IF THIS RESTAURANT GOES
OUT OF BUSINESS,
I WILL LOSE EVERYTHING.
I HAVE PUT ALL MY MONEY
INTO THIS RESTAURANT.
HAVING CHEF RAMSAY HERE
IS THE LAST RESORT.
WOW, HERE WE ARE.
WAIT, HOLD ON A MINUTE.
GO TO THE WINDOW.
THIS LOOKS LIKE
A FAST-FOOD RESTAURANT.
THIS HAS TO BE A FIRST.
HE'S HERE.
I SEE HIM.
JANELLE, JUST CHILL.
I WONDER IF THEY HAVE
TABLES INSIDE.
HI.
HELLO, HOW ARE YOU?
GOOD, HOW ARE YOU?
HELLO, HOW ARE YOU?
GOOD, HOW ARE YOU?
VERY WELL, THANK YOU.
NICE TO SEE YOU.
WHAT WAS YOUR FIRST NAME?
JANELLE.
JANELLE. OKAY, GREAT.
OKAY, LET'S GET ONE THING RIGHT.
YOU DO HAVE TABLES INSIDE,
RIGHT?
YEAH.
OKAY, GREAT,
AND THE DRIVE-THROUGH,
WHY IS THAT HERE?
NORMALLY, PEOPLE CALL IN
THEIR ORDER,
AND THEN THEY PICK IT UP.
SO, ON AVERAGE, HOW MANY GUESTS
DRIVE BY A DAY?
MAYBE, LIKE, ONE OR TWO.
SO I'M THE ONE OF THE DAY.
YES, YOU'RE THE ONE.
WOW. WELL, LET'S MAKE
THIS QUICK.
SOUP OF THE DAY IS WHAT?
IT'S CHICKEN AND WILD RICE.
LET'S HAVE A, UM,
CHICKEN AND WILD RICE.
OKAY.
THANKS, DARLING.
MM-HMM.
WOW.
WHY ARE YOU MAKING ME
DO THIS, MOM?
WHY ARE YOU MAKING ME
DO THIS, MOM?
JANELLE, STOP.
WHAT, SHOULD I JUST DO SOUP
HOW WE NORMALLY DO,
IN THE--
YEP, JUST DO IT
LIKE WE NORMALLY DO IT.
LET'S SEE HOW QUICK THEY ARE.
VERY NERVE-RACKING.
HE'S GONNA NEED A SPOON.
I KNOW, MOM.
HEY, JANELLEY, DON'T FORGET
TO TAPE THE TOP.
I'M GOING TO TAPE THE TOP.
THIS IS SUPER FRUSTRATING.
THIS IS SUPER FRUSTRATING.
JUST WANT THIS TO BE OVER.
UGH.
WHERE'D HE GO?
OH.
OH, THAT'S MY SOUP.
THANK YOU.
YOU'RE WELCOME.
WOW, A KITCHEN NIGHTMARES FIRST.
HE SMELLS REALLY GOOD.
A DRIVE-THROUGH
ITALIAN RESTAURANT.
IT'S HILARIOUS.
HE HAS AN ADORABLE ACCENT.
YES, HE DOES HAVE
AN ADORABLE ACCENT.
YES, HE DOES HAVE
AN ADORABLE ACCENT.
WOW.
THAT IS IT.
THAT IS IT.
WOW.
IT DOESN'T LOOK
VERY APPETIZING.
AND A...
KNIFE AND FORK.
NO SPOON...
TO EAT MY SOUP.
MIND YOU, IT IS
ACTUALLY THICK ENOUGH
TO EAT THE SOUP WITH A FORK.
YOU FORGOT TO GIVE HIM
HIS SPOON.
YOU FORGOT TO GIVE HIM
HIS SPOON.
HOW'S HE SUPPOSED TO EAT
HIS SOUP?
YOU DIDN'T GIVE ME A SPOON.
I GAVE YOU A SPOON.
NO, YOU DIDN'T HAND IT
TO ME.
TRUST ME.
IF YOU'RE GOING TO BE
IN THE DRIVE-THROUGH BUSINESS,
FIRST OF ALL,
YOU COULD GIVE ME A SPOON,
AND SECONDLY, YOU COULD AT LEAST
FILL MY CUP.
BUT THIS IS...
IT'S PRETTY HORRIFIC.
UGH.
WOW.
OH,.
HELLO.
HI.
HOW ARE YOU?
I'M JULIE WATSON.
JULIE, NICE TO SEE YOU.
NICE TO MEET YOU.
JULIE, NICE TO SEE YOU.
NICE TO MEET YOU.
AND YOU ARE THE--
I'M THE OWNER.
THE OWNER.
WELL, LET ME TELL YOU SOMETHING.
THAT'S A FIRST FOR ME.
A DRIVE-THROUGH...
PICK-UP IN AN ITALIAN
RESTAURANT.
WASN'T THAT GREAT?
THE SOUP WASN'T.
OH, THE SOUP WASN'T GOOD?
NO.
OH, I'M SORRY.
JUST THICK AND BLAND AND--
I'M SORRY.
SO LET'S CATCH UP, SHALL WE?
OKAY.
YEAH?
WHAT'S ALL THESE
LITTLE FRILLY CURTAINS?
PEOPLE DIDN'T LIKE THE FACT
THAT THE BOOTHS WERE DOWN,
AND SO THEY ASKED ME
TO RAISE THE BOOTHS,
AND THAT'S HOW WE RAISED THEM.
OH, BY CURTAINS.
RIGHT, HOW ARE YOU?
I'M GOOD.
EXCELLENT.
SO WHAT WAS THE PLAN
OPENING THIS PLACE?
'CAUSE IT LOOKS LIKE
A CHAIN RESTAURANT.
IT WAS A CHAIN RESTAURANT.
IT WAS A CHAIN RESTAURANT.
NO, IT LOOKS LIKE IT NOW.
STILL?
IT DOESN'T RESEMBLE
A FAST-FOOD RESTAURANT FOR YOU?
WELL, KIND OF,
BUT NOT THAT BAD.
RIGHT.
I DON'T SEE ANYTHING ITALIAN
IN HERE WHATSOEVER.
REALLY?
YEAH, REALLY.
I THINK IT'S CUTE.
OKAY, WHEN WAS THE LAST TIME
YOU WERE IN ITALY?
NEVER.
AH, OKAY.
I'M IRISH.
OKAY.
IS THAT ALL FAKE?
ARE THEY CHRISTMAS TREE LIGHTS
AS WELL ON THE TOP--
YES, IT IS.
AND WE'RE IN AUGUST.
NO, BUT THAT'S LIGHT.
IT GIVES LIGHT INTO THE DARK.
I THINK IT'S BEAUTIFUL.
WHICH PART IS
BEAUTIFUL FOR YOU?
THE FAKE FLOWERS
OR THE CURTAINS?
THE FAKE FLOWERS
OR THE CURTAINS?
YOU'RE JUST NOT GONNA
LET THAT GO, ARE YA?
WELL, I'M JUST--
HOLY.
I'M JUST CURIOUS, THAT'S ALL.
IT'S, UH--
OH, ,
YOU'RE MAKING ME LAUGH.
WHY ITALIAN CUISINE, THEN?
I OPENED
AN ITALIAN RESTAURANT
BECAUSE PEOPLE
IN WOODLAND PARK SAID,
"THERE'S NO ITALIAN.
OPEN AN ITALIAN RESTAURANT."
AND SO I OPENED
AN ITALIAN RESTAURANT.
RIGHT.
YOU MUST HAVE SOME
GOOD STAFF, SURELY.
I DO.
SO WHO ARE THE HIGHLIGHTS?
ANDREA IS A GREAT WAITRESS.
MY DAUGHTER, JANELLE.
OH, JANELLE, WHO--
THE ONE WHO FORGOT...
THE WINDOW--
TO GIVE ME A
SPOON FOR THE SOUP.
YEAH, THE ONE THAT FORGOT
TO GIVE YOU THE SPOON.
YEAH, THE ONE THAT FORGOT
TO GIVE YOU THE SPOON.
UM, I HAVE--
KEVIN'S GREAT.
HE'S ONE OF MY COOKS.
RIGHT.
PROBLEMS. WHAT ARE THEY?
I THINK OUR FOOD'S GREAT,
BUT I HAVE A COOK
THAT HAS WORKED WITH ME
SINCE THE DAY I OPENED,
AND HE HAS AN ATTITUDE.
RIGHT.
BUT I HAVEN'T
FIRED HIM BECAUSE
IT'S HARD
TO GET HELP UP HERE
IN WOODLAND PARK.
IT IS.
REALLY?
YES, IT IS.
WHO MAINTAINS
THE STANDARDS HERE?
ME. THE BUCK STOPS HERE.
RIGHT, BUT YOU JUST CONFIRMED
YOU'VE KEPT THE WRONG CHEF
FOR FOUR YEARS.
BUT HE SHOWS UP.
90% OF THE TIME, HE DOES
WHAT HE'S SUPPOSED TO DO.
90% OF THE TIME, HE DOES
WHAT HE'S SUPPOSED TO DO.
OKAY.
BUT 10% OF THE TIME,
HE'S A.
AND WHICH RESTAURANT
DID HE COME FROM?
HE'S NEVER WORKED
IN A RESTAURANT.
SO HE HAD NO BACKGROUND
AND TRAINING?
EXACTLY.
SO HOW DID HE START?
HE WOULD START
WASHING DISHES.
OKAY, AND DOES HE GET ON
WITH THE REST OF THE TEAM,
THE FRONT OF HOUSE STAFF?
NO.
HE DOESN'T?
NO, HE MAKES THEM CRAZY.
WHAT DO THE SERVERS
THINK OF HIM?
THEY THINK HE'S AN.
IF HE GETS PISSED OFF,
HE'LL WALK OUT THE BACK DOOR
AND SIT AND SMOKE.
IN THE MIDDLE OF SERVICE?
YEAH.
WHAT?
YES.
WHERE DOES THAT COME FROM,
THE ATTITUDE?
BECAUSE HE THINKS HE'S A GOD.
BECAUSE HE THINKS HE'S A GOD.
HE'S SEEN THE PARADE OF PEOPLE
THAT I'VE HAD
THROUGH THIS RESTAURANT.
OKAY, SO HE'S PUT YOU
OVER A BARREL.
AND SO HE'S--
YEAH, EXACTLY.
HE KNOWS THAT I CAN'T FIRE HIM
BECAUSE I HAVE NO ONE ELSE.
HOW OLD IS HE?
22.
HE'S 22?
YES.
I MEAN,
AT 22 YEARS OF AGE, HE SHOULDN'T
BE RUNNING THE KITCHEN.
BUT SOMEHOW,
THE FOOD TURNS OUT GOOD?
IT DOES TURN OUT GOOD.
HOW IS THAT POSSIBLE?
BECAUSE WE HAVEN'T CHANGED
ANYTHING FOR FOUR YEARS.
OKAY, WELL, WE'LL SEE.
PROVE IT TO ME TONIGHT.
THAT'S RIGHT.
SHOW ME AROUND, PLEASE.
OKAY.
EXCELLENT.
THE GREAT WALL
OF WOODLAND PARK.
THE GREAT WALL
OF WOODLAND PARK.
YES.
I LOVE MY WALL.
DON'T MAKE FUN OF MY WALL.
GOOD. NO, NO, IT'S--
IT'S HIDEOUS.
LADIES, HOW ARE WE?
GOOD, THANK YOU.
THIS IS ANDREA.
ANDREA. OKAY, GREAT.
UH, YOUNG MAN, COME OVER.
HOW ARE YOU, BUDDY?
TREVOR PETERSON.
NICE TO MEET YOU.
TREVOR PETERSON. OKAY.
AND WHAT DO YOU DO?
I'M THE HEAD CHEF.
SO YOU'RE THE YOUNG
22-YEAR-OLD
THAT 90% IS GOOD
AND 10% IS A?
YEAH.
OKAY.
OR THE OTHER WAY AROUND.
WHICHEVER WAY YOU WANT
TO LOOK AT IT.
NO, I'M JUST GOING OFF
WHAT THE OWNER SAID.
HOW DO YOU RATE THE FOOD,
OUT OF TEN?
FIVE.
F--OH.
FIVE.
F--OH.
THAT'S YOUR OWN FOOD,
TREVOR.
WOW.
AND I WOULD GIVE IT
A 50/50
ON TREVOR'S BEHAVIOR.
AND WHERE DOES THIS
STEM FROM?
DID WE FALL OUT?
WE WERE DATING
BACK IN THE DAY,
I GUESS YOU COULD SAY.
RIGHT.
MIGHT EVEN BE A 40/60,
ON THE BAD SIDE.
SERIOUSLY?
YOU MAKE ME THAT MAD.
YOU WERE CAUGHT
TRYING TO PUNCH ME.
WHOA, WHOA, HOLD UP, NOW.
JANELLE--
JANELLE, COME OVER HERE,
MY DARLING, PLEASE.
THIS YOUNG MAN
TRIED TO PUNCH YOU?
YEAH, HE PUSHED ME
INTO THE WALK-IN
AND TRIED TO PUNCH ME,
AND TRIED TO PUNCH ME,
AND WHEN I TOLD HIM
I WAS GONNA CALL THE COPS--
WHEN?
ABOUT A MONTH AGO.
IS THAT REAL?
I DIDN'T--
IT'S SOMEWHAT REAL, YEAH.
SO YOU GRAB HER,
THREATEN TO PUNCH HER,
AND PUSH HER
INTO THE WALK-IN?
AFTER SHE TELLS ME NO ONE CARES
IF I GET FIRED,
NO ONE CARES ABOUT MY
WELL-BEING,
NO ONE CARES ABOUT ME,
NO ONE GIVES A ABOUT ME.
IT'S TRUE, THOUGH.
NO ONE LIKES YOU.
COMING UP...
WE GOT A PROBLEM.
JULIE IS ON THE WARPATH
AS CHEF RAMSAY
TRIES THE FOOD.
WHY DOESN'T HE JUST
LEAVE IT ALONE?
THEN...
ENOUGH PASTA
ENOUGH PASTA
FOR CLOSE TO 400 PORTIONS.
IT'S A DISCOVERY
UNLIKE ANY OTHER.
WHAT FRUITCAKE'S
OPERATING THIS?
AND CHEF RAMSAY
MAY BE READY
TO THROW IN THE TOWEL.
I'M GONNA DRIVE STRAIGHT BACK
TO THE AIRPORT.
AND HE'S NOT THE ONLY ONE.
I'M NOT TAKING
ANY MORE TABLES.
WHAT?
YOU'RE WALKING OUT?
I'M WALKING OUT.
CHEF RAMSAY
HAS ALREADY WITNESSED
SOME MINOR PROBLEMS
LIKE THE DECOR,
AND SOME MAJOR PROBLEMS
LIKE THE SERIOUS TENSION
BETWEEN THE OWNER'S DAUGHTER
AND THE HEAD CHEF.
HE'S HOPING THAT HE CAN FIND
SOME POSITIVITY IN THE FOOD.
HOW ARE YOU, DARLING?
GOOD, THANK YOU. HOW ARE YOU?
ANDREA, RIGHT?
YES.
I TASTED THAT SOUP.
I FELT LIKE GOING STRAIGHT
BACK TO THE AIRPORT.
OKAY, MY DARLING,
LET'S ORDER, SHALL WE?
OKAY.
UM, RIGHT.
LET'S GO FOR THE WILD MUSHROOM
RAVIOLI, PLEASE.
VEAL PICATTA,
AND, UM--
WHERE DID I SEE IT?
THE FRESH PACIFIC SALMON.
OKAY.
OKAY.
MAMA'S OWN MEAT LASAGNA
AS WELL,
AND I'VE GOTTA GO
FOR THE MEATBALLS.
I THINK WE'RE DONE,
MY DARLING.
WOW. THANK YOU.
OF COURSE.
HERE'S HIS ORDERS.
GOT A GOOD MIX.
IS THAT FOR GORDON?
JULIE, YOU'RE IN THE WAY,
LIKE ALWAYS.
YOU KNOW WHAT, TREVOR?
THAT'S , TREVOR,
AND YOU KNOW IT.
KISS MY ASS.
ALTHOUGH I'M NOT A FAN
OF TREVOR'S ANTICS,
I THINK OUR FOOD IS
STILL VERY GOOD.
I THINK OUR FOOD IS
STILL VERY GOOD.
MUSHROOM RAVIOLI.
MUSHROOM RAVIOLIS.
AND WHAT'S THE SAUCE?
IT'S AN ALFREDO SAUCE.
AND CAN YOU ASK THE CHEF WHEN HE
MADE THE RAVIOLIS, PLEASE?
YEAH.
THANK YOU.
WOW, THAT LOOKS LIKE
A PILE OF DEFROSTED SNOW
WITH BEAR
SPRINKLED ALL OVER IT.
TREVOR,
WHEN WERE THE RAVIOLIS
DEFROSTED?
JUST NOW.
JUST MADE THEM, YEAH?
YEAH.
WOW.
DO THEY LOOK HOMEMADE?
I DON'T THINK SO.
THEY'RE FROZEN,
AND THEY WERE JUST MADE.
SO IT'S STORE-BOUGHT.
YES.
YES.
DAMN. CAN THE CHEF MAKE
A RAVIOLI?
I DON'T THINK
THEY EVER HAVE, NO.
CAN YOU ASK HIM
IF HE CAN MAKE A RAVIOLI?
SURE. MM-HMM.
THANK YOU.
UGH.
WOW, THAT IS BAD.
UGH.
TREVOR, HAVE YOU EVER MADE
RAVIOLI BEFORE,
FRESH RAVIOLI?
I HAVE NOT.
DO YOU KNOW HOW?
NO, HE DOES NOT KNOW HOW.
HE'S NEVER MADE THEM,
AND HE DOESN'T KNOW HOW.
HE DOESN'T KNOW HOW?
HE DOESN'T KNOW HOW?
YOU KNOW MAKING PASTA'S LIKE
MAKING BREAD, RIGHT?
SO 550 GRAMS OF FLOUR.
SIX EGG YOLKS.
HE'S HAVING ANDY WRITE DOWN
HOW TO MAKE--
HOW TO MAKE RAVIOLIS?
LOVELY.
YOU BALL IT TOGETHER.
THAT'S CALLED PASTA.
THEN KNEAD IT LIKE BREAD.
OKAY.
YEAH?
I'LL TELL HIM.
OKAY, THANK YOU.
THEY WERE DISGUSTING.
OKAY.
WOW.
DID YOU THROW THAT AWAY?
YES.
WHAT THE
IS WRONG WITH IT?
TREVOR, HE WOULD LIKE YOU
TO GET TOGETHER
550 GRAMS OF FLOUR...
550 GRAMS OF FLOUR...
YEAH?
SIX EGGS,
OIL, A PINCH OF SALT,
EVERYTHING YOU NEED
TO MAKE PASTA.
WHISK 550 GRAMS OF--
I DON'T KNOW WHAT THAT IS.
OF FLOUR. HE NEEDS TO GET
THE STUFF TO MAKE--
I KNOW, BUT WHAT IS 550 GRAMS?
YEAH, THERE'S A CONVERSION.
YEAH, HE'S BRITISH, MOM.
I KNOW, BUT WHAT DOES
THAT MEAN?
WE GOTTA DO THE CONVERSION.
WE HAVE TO FIGURE OUT
HOW MANY CUPS THAT IS.
OKAY, FIGURE IT OUT.
I DON'T KNOW.
OKAY.
HE WANTS HIM TO GET EVERYTHING
TO MAKE RAVIOLI?
HE WANTS HIM TO JUST GET
EVERYTHING TOGETHER,
START MAKING PASTA.
OH, THIS IS GONNA BE
GREAT.
OH, THIS IS GONNA BE
GREAT.
A CHEF THAT DOESN'T KNOW
HOW TO MAKE PASTA?
AND YOU'RE THE HEAD CHEF
OF AN ITALIAN RESTAURANT?
WHAT DO YOU MEAN,
YOU CAN'T MAKE RAVIOLI?
LINGUINI? SPAGHETTI?
LASAGNA?
WOW.
IT'S TOO OILY.
TRIAL AND ERROR.
NEVER DONE IT BEFORE, JULIE.
THANK YOU.
YEAH, THAT'S WAY TOO OILY.
YEAH, THAT IS TOO MUCH
OIL IN THERE.
YES, IT'S SUPPOSED
TO BE DOUGH,
NOT PASTE.
WELL, THAT WAS MY FIRST TRY.
BEAR WITH ME.
TREVOR IS WAY
OUT OF HIS LEAGUE RIGHT NOW.
TREVOR IS WAY
OUT OF HIS LEAGUE RIGHT NOW.
HE HAS ABSOLUTELY NO IDEA
WHAT HE'S DOING.
THAT GUY'S AN IDIOT.
HERE'S YOUR MEAT LASAGNA.
THANK YOU, MY DARLING.
AND THERE'S A BIG,
DISGUSTING THUMB PRINT
WITH MEAT SAUCE.
CAN YOU ASK HIM
JUST TO TAKE HIS PAWS
OFF MY SIDE OF--
YOU SEE THAT THUMBPRINT?
I DO.
IT'S, LIKE,
DUMPED IN THE SAUCE AND--
RIGHT ON THE EDGE OF IT.
YEAH, RIGHT ON THE SIDE
OF THE PLATE.
NOT APPETIZING.
CAN YOU ASK HIM,
JUST QUICKLY WIPE THAT
OFF, PLEASE?
ABSOLUTELY.
AND TELL HIM TO CLEAN
HIS FINGERS, PLEASE.
YES.
CHEF'S THUMBPRINT
ALL OVER MY PLATE,
COVERED IN TOMATO SAUCE.
NO, THANK YOU.
NO, THANK YOU.
THAT'S DISGUSTING.
NOW WHAT?
HE HASN'T TRIED IT YET.
HE JUST WANTS YOU GUYS TO CLEAN
THE EDGES OF THE PLATE.
THERE'S FINGERPRINTS.
THERE'S A REALLY BAD ONE
RIGHT THERE,
AND THERE'S SOME MORE HERE.
AND HE SAID TO MAKE SURE
YOU GUYS CLEAN YOUR HANDS.
YEAH.
I'M STRESSING OUT.
MAMA'S MEAT LASAGNA.
THANK YOU.
UM, DARLING, WHY IS IT
SO WATERY THERE?
UM, THAT WOULD BE
FROM THE MARINARA.
WOW. THANK YOU, DARLING.
YOU'RE WELCOME.
UGH.
DAMN.
DAMN.
THAT IS STONE-COLD.
I MEAN--
WOW.
ANDY, JUST TOUCH THAT THERE
WITH YOUR FINGER.
YIKES. IT'S COLD.
IT IS ICE-COLD.
IT'S ICE-COLD RIGHT HERE.
YEAH, ICE-COLD.
OKAY.
SHOW JULIE.
JULIE?
PLEASE, THANK YOU.
YOU'RE WELCOME.
DISGUSTING.
CHEF WOULD LIKE YOU GUYS
TO FEEL RIGHT HERE.
IT'S COLD.
THAT LASAGNA'S COLD.
THAT LASAGNA'S COLD.
JULIE, IT'S THE MICROWAVE.
I TOLD YOU NOT TO USE
THAT MICROWAVE.
USE THE ONE IN THE BACK,
I SAID.
IT'S NOT GONNA MAKE
A DIFFERENCE.
I GUARANTEE IT.
I SAID TO USE THE ONE
IN THE BACK
BECAUSE I DON'T WANT
THIS TO HAPPEN AGAIN.
IT'S NOT GONNA MAKE
A DIFFERENCE.
IT'S A MICROWAVE.
THEN WHY, ALL OF A SUDDEN,
DID IT CHANGE,
AFTER FOUR YEARS?
THAT'S.
I SAID DON'T USE IT.
OKAY, JULIE.
JULIE'S IN DENIAL
ABOUT EVERYTHING.
AND I DON'T UNDERSTAND WHY
SHE WON'T ACKNOWLEDGE THAT.
MAKE SURE THERE'S NO
FINGERPRINTS.
HERE'S YOUR SPAGHETTI
WITH MEATBALLS.
THANK YOU, MY DARLING.
AND ARE THE MEATBALLS HOMEMADE?
NO, THEY'RE FROZEN.
OH, COME ON.
SERIOUS?
DOES HE KNOW HOW TO MAKE
A MEATBALL?
HE DOES KNOW HOW TO MAKE
A MEATBALL.
OH, OKAY, GREAT.
SO WHY DOESN'T HE DO THEM?
UM, I BELIEVE THAT
THEY USED TO DO THEM,
AND THEY FELL APART
TOO MUCH BEFORE.
THAT MEANS HE DOESN'T KNOW
HOW TO MAKE THEM.
HE DOESN'T KNOW
HOW TO MAKE THEM RIGHT.
WOW.
ASK THE CHEF WHY
HE CAN'T MAKE A MEATBALL.
OKAY.
PLEASE.
YEAH.
THANK YOU, DARLING.
YEAH.
THANK YOU, DARLING.
WOW, THE MEATBALLS
TASTE LIKE...
WARM FOAM.
TREVOR, CHEF WOULD LIKE
TO KNOW WHY
OUR MEATBALLS
WOULD FALL APART.
WHY WOULD YOU NOT BE ABLE
TO MAKE A MEATBALL?
I TOLD HIM THE REASON
WE STOPPED SERVING THEM
IS 'CAUSE THEY FELL APART.
THAT WAS THE ORIGINAL CHEF.
I DIDN'T SAY THAT.
THAT WAS PUTTING WORDS
IN MY MOUTH, THANK YOU.
I WOULD LOVE TO GO BACK
TO MAKING HANDMADE MEATBALLS.
OKAY.
THAT'S.
TREVOR, I CAN'T GET YOU
TREVOR, I CAN'T GET YOU
TO DO PREP,
AND YOU WANT TO MAKE MEATBALLS?
THAT'S GONNA WORK.
HA, HA.
KISS MY ASS.
YOU DON'T WANNA PAY ANYBODY
TO DO ANYTHING.
I HAVE TO BEG YOU TO COME
TO WORK IN THE DAY.
I CAN'T EVEN PUT YOU ON DAYS
BECAUSE YOU DON'T SHOW UP.
DO YOU THINK I WANT TO COME
BACK HERE
AND TRY TO HANDLE
A WHOLE KITCHEN?
YOU DON'T HANDLE THIS KITCHEN.
I HANDLE THIS KITCHEN,
BECAUSE YOU REFUSE
TO DO ANYTHING.
I DON'T KNOW WHAT TO DO.
YOU ASKED FOR THIS JOB.
YOU ALWAYS WALK AROUND SAYING,
"I'M THE HEAD CHEF."
I DIDN'T ASK YOU.
GOD.
NOW DO YOU SEE WHY
NO ONE LIKES YOU?
NOW DO YOU SEE WHY
NO ONE LIKES YOU?
YOU CAN SHUT YOUR MOUTH.
OH, I'M SCARED.
TREVOR SAYS IT WAS
THE ORIGINAL CHEF'S MEATBALLS
THAT FELL APART.
HE'S NEVER MADE
THE MEATBALLS HERE.
OKAY, SO--
HE KNOWS HOW, HE SAYS.
WOW, YEAH, THAT'S, UH,
DREADFUL TEXTURE.
MEATBALLS TASTE FROZEN,
AND THAT MARINARA,
IF YOU JUST TIP THE PLATE
TO THE SIDE--
I'LL ACTUALLY SHOW YOU--
IT'S JUST FULL OF WATER.
I DIDN'T EXPECT
A WATERY MARINARA.
AND THE SPAGHETTI'S
NOT EVEN GLAZED.
IT'S JUST BLAND.
OKAY.
THANK YOU.
NOW WHAT?
NOW WHAT?
THE SPAGHETTI IS NOT GLAZED.
IT'S BLAND.
THE MARINARA'S WATERY.
THE MEATBALLS, YOU CAN TASTE
THEY'RE FROZEN.
- WHAT'S WRONG WITH IT?
- IT'S.
WELL--
I DON'T--I DON'T KNOW
WHAT YOU--
THE SPAGHETTI IS BLAND.
THE MARINARA IS WATERY.
AND HE CAN TELL
THE MEATBALLS ARE FROZEN.
I DON'T THINK
IT WAS THAT BAD.
I DON'T.
I THINK IT'S FINE.
THANK YOU.
OH.
OH.
VEAL PICATTA.
THANK YOU, DARLING.
YOU'RE WELCOME.
MAN, THAT'S BAD.
HOW'S THE VEAL?
YES, IT'S ALL STILL RAW.
SEE THERE?
IT WON'T EVEN CUT, SO--
I'M STILL SCRAPING IT.
IT'S THAT RAW.
IT'S NOT EVEN HOT.
I DON'T MIND IT BEING PINK,
BUT IT'S RAW.
YUCK.
OKAY..
VEAL PICATTA.
VEAL PICATTA.
THE VEAL WAS RAW.
I MEAN, I KNOW IT JUST NEEDS
TO BE KISSED IN THE PAN,
BUT IT WAS THAT THICK.
RAW IN THE MIDDLE.
THE VEAL IS STILL RAW.
IT'S RAW.
RAW?
YEAH.
I MEAN, I CAN'T SAY ANYTHING
ABOUT THAT.
RAW.
I'M STARTING TO GET, LIKE,
PISSED.
EXCELLENT.
THANKS, DARLING.
YOU'RE VERY WELCOME.
AND COULD YOU ASK
THE CHEF TO JUST SHOW ME
HIS BOWL OF PASTA?
YEAH.
THANK YOU.
YOU'RE WELCOME.
CHEF WANTS TO SEE
THE BOWL OF PASTA YOU STARTED.
CHEF WANTS TO SEE
THE BOWL OF PASTA YOU STARTED.
OH, I TOSSED IT.
YOU THREW IT AWAY?
HE THREW IT AWAY.
HE THREW IT AWAY?
HE DID.
WHY?
I HAVE NO IDEA.
HE DID IT EARLIER, I GUESS.
DAMN.
THAT BETTER BE RIGHT.
THANK YOU, DARLING.
WOW.
NOW, WHAT IS THAT?
THAT'S YOUR SALMON
WITH THE BALSAMIC PAINT.
WITH THE BALSAMIC PAINT.
YES.
WITH THE BALSAMIC PAINT.
YES.
IS THE SALMON FRESH?
I BELIEVE IT'S FROZEN
AS WELL.
YOU'RE KIDDING ME.
MM-MM.
IT SAYS "FRESH" ON THE MENU.
IT SAYS "FRESH"
ON THE MENU.
YOU'RE ABSOLUTELY RIGHT.
FRESH PACIFIC SALMON.
FROZEN.
YES, IT'S FROZEN.
GOOD GOD.
I'VE GOTTA TELL YOU,
IT'S TERRIBLE.
THE MASH TASTES WEIRD.
IT TASTES WEIRD?
DO YOU MIND?
NO.
IT JUST--IT JUST--
IT JUST TASTES OLD.
WHEN WERE THEY MADE?
IT JUST TASTES OLD.
WHEN WERE THEY MADE?
I'LL GO FIND OUT.
WOULD YOU MIND?
PLEASE, DARLING.
THANK YOU.
WHEN WERE THE POTATOES MADE,
AND BY WHOM?
ARE YOU KIDDING ME?
WHAT'S WRONG WITH IT?
THE MASHED POTATOES
TASTE OLD.
THEY JUST MADE THEM
LAST NIGHT.
THEY WERE MADE LAST NIGHT.
OKAY.
THAT'S.
THIS IS
STRESSING ME OUT, MAN.
CHEF RAMSAY
LIKED NOTHING TODAY.
AND I DON'T KNOW
WHAT THE HELL HAPPENED,
AND I'M COMPLETELY SHOCKED.
THAT'S.
THERE'S NOTHING WRONG
WITH THAT SALMON.
AND THOSE POTATOES WERE MADE
LAST NIGHT.
SO THAT'S.
I LOVE MY FOOD.
I LOVE MY FOOD.
WHY DOESN'T HE JUST
LEAVE IT ALONE?
WE GOT A PROBLEM.
LUNCH WAS A COMPLETE DISASTER,
AS CHEF RAMSAY DISCOVERED
ISSUE AFTER ISSUE.
WOW.
IT'S NOW APPARENT TO HIM
WHY THIS, THE ONLY ITALIAN
RESTAURANT IN TOWN,
IS STRUGGLING SO MUCH.
UH, LET'S GET THE TEAM OUT.
LET'S HAVE A CHAT.
OKAY.
EVERYBODY, COME.
UH, SO I'M--
I DON'T KNOW WHERE TO START.
HAS ANYONE GOT
AN OUNCE OF TRAINING?
I PERSONALLY DON'T.
I PERSONALLY DON'T.
THE FIRST QUESTION
I ASKED ANDY WAS,
DOES THE CHEF MAKE PASTA?
I DON'T--
HOW BAD DOES THAT SOUND,
WHEN WE'RE STANDING
INSIDE AN ITALIAN RESTAURANT
THAT YOU'RE THE HEAD COOK OF?
THE FACT THAT YOU CAN'T EVEN
MAKE A MEATBALL,
THAT SCARES THE
OUT OF ME.
UH, MY INTEREST HAS DWINDLED.
IF YOU DON'T HAVE
THE INTEREST,
YOU SHOULDN'T BE PUTTING
THE JACKET ON.
I MEAN, IS ANYTHING FRESH?
I DON'T HAVE FRESH FOOD.
EVERYTHING WE COME IN,
EXCEPT FOR OUR PRODUCE--
OKAY, BUT, I MEAN,
YOU DON'T HAVE FRESH FOOD.
ALL OF OUR--
ALL OF OUR--
WE MAKE ALL OF OUR SAUCES.
OH, COME ON.
WE DO.
COME ON, WHAT, DO YOU EXPECT ME
TO GIVE YOU
A ROUND OF APPLAUSE
'CAUSE YOU MAKE YOUR OWN SAUCE?
RIGHT.
MUSHROOM RAVIOLIS.
THE FILLING WAS HIDEOUS.
BLAND SAUCE.
LASAGNA.
STONE--COLD
IN THE MIDDLE.
THE WORST THING ABOUT YOU
DEFROSTING IT--
"A", YOU CAN'T OPERATE
A MICROWAVE,
AND "B", THE BITS
THAT YOU WERE COOKING,
THEY WERE BLAND.
NOW, THE VEAL--
THE VEAL IS OLD.
I'LL TELL YOU THAT.
WHAT DO YOU MEAN, OLD?
I MEAN I DON'T ORDER VEAL
VERY OFTEN.
I MEAN I DON'T ORDER VEAL
VERY OFTEN.
IT WAS RAW. THAT WAS WHAT
I WAS TRYING TO SAY.
OH.
FRESH PACIFIC SALMON,
$18.50.
YEAH?
FROZEN.
FROZEN, VERY WEIRD TASTE,
LOOKED DREADFUL.
OVERCOOKED.
NO ONE COMPLAINS
ABOUT THAT SALMON.
OH, COME ON.
PEOPLE LIKE IT.
SO YOU DON'T THINK THAT
CUSTOMERS NEED TO KNOW
IT'S FROZEN?
IF THEY KNEW IT WAS FROZEN,
DO YOU THINK THEY'D ORDER IT?
DOES IT SAY "FRESH"
ON THE MENU?
YES.
OH, OKAY, WELL, THEN--
BIG, BOLD LETTERS.
OKAY, THEN THAT'S A MISTAKE.
YOU DON'T KNOW.
NO.
IT WAS CHANGED W--
IT WAS CHANGED.
WHEN WAS IT CHANGED?
WHEN WAS IT CHANGED?
HOW LONG AGO WAS IT FRESH?
ABOUT 2 1/2, 3 YEARS.
2 1/2, 3 YEARS AGO,
SO A WHILE.
WHEN DID THE SALMON ARRIVE?
COULDN'T TELL YOU, HONESTLY.
YOU COULDN'T TELL ME.
I COULDN'T TELL YOU.
OH, MY GOD.
I'VE SEEN THAT SALMON IN THERE
FOR A WHILE.
I DON'T BELIEVE THAT EITHER.
I'M JUST SAYING.
I DON'T BELIEVE THAT EITHER.
THAT'S OKAY.
OKAY.
WHY DO YOU GO IN DENIAL
WHEN THEY'RE TELLING THE TRUTH,
AND THEY'RE
IN THE ENGINE ROOM?
BECAUSE I'M THE ONE
THAT ORDERS THE FOOD.
BUT WE'RE THE ONES THAT COOK
AND MAKE THE FOOD.
I DON'T COOK IT,
BUT I ORDER IT.
I DON'T COOK IT,
BUT I ORDER IT.
SO WHEN WAS THE LAST TIME
YOU ORDERED SALMON?
PROBABLY TWO WEEKS AGO.
WHY ARE YOU SHAKING
YOUR HEAD?
'CAUSE IT'S BEEN IN THERE
LONGER THAN A MONTH.
TREVOR, THAT IS.
DO YOU THINK
CUSTOMERS LOCALLY,
DO YOU THINK THEY
SHOULD LEAVE THEIR HOMES,
COME INTO YOUR RESTAURANT
AND PAY FOR FROZEN FOOD
THAT THEY COULD COOK
BETTER AT HOME?
I THINK OUR FOOD'S GOOD.
I'M STANDING BY MY FOOD.
I THINK OUR FOOD'S GOOD.
SO... WHAT PART
OF STORE-BOUGHT
FROZEN FOOD
DO YOU THINK IS GOOD?
DO YOU THINK IS GOOD?
I THINK OUR FOOD'S GOOD.
HELP ME TO UNDERSTAND.
WHAT PART DO YOU THINK
IS GOOD?
I THINK IT'S GOOD.
NO--
I MEAN, I DON'T UNDERSTAND
WHAT YOU'RE ASKING ME.
OKAY, SO OUT OF ALL
THE DISHES THAT I HAD,
THE VEAL PICATTA THAT'S OLD,
THAT YOU AGREE TO...
I DO.
THE LASAGNA THAT'S MICROWAVED
THAT WAS STONE-COLD,
NOT EVEN MICROWAVED PROPERLY,
AND THE SALMON
WITH THE PAINT.
I'M ASKING YOU, VERY POLITELY,
WHAT PART OF YOUR MENU
DO YOU THINK IS GOOD?
I THINK OUR FOOD'S GOOD.
BUT YOU'RE NOT STUPID.
I'M NOT STUPID.
SO--MEATBALLS FROZEN,
SAUCE WATERY,
LASAGNA--
LASAGNA--
THEY CAN'T EVEN
REHEAT IT PROPERLY.
AND THEN WHY ARE YOU BLOWING
SMOKE UP YOUR OWN ASS,
TELLING YOURSELF
IN A DELUDED WAY
THAT YOUR FOOD'S GOOD?
OR HAVE I MISSED THE TRICK,
AND I HAVEN'T ORDERED SOMETHING
THAT YOU SAID
I SHOULD BE EATING?
I THINK OUR FOOD'S GOOD.
WHO'S TELLING YOU IT'S GOOD?
THE CUSTOMERS.
THEY'RE NOT COMING.
THAT'S WHY YOU'RE IN DEBT,
YOU'RE PUTTING YOUR FUNDS
INTO THIS PLACE.
OKAY, FINE.
NO, BUT--
COME ON, THEN, MAN UP.
I WILL SAY THIS.
WE HAVE NEVER HAD A CUSTOMER--
ANDY WILL B--
I HAVE VERY--
HAD VERY FEW CUSTOMERS
EVER ACTUALLY COMPLAIN
TO MY FACE.
OKAY, JANELLE,
I'M NOT INTERESTED
I'M NOT INTERESTED
ABOUT THE CUSTOMERS THAT BLOW
SMOKE UP YOUR ASS CURRENTLY.
I'M INTERESTED
IN THE CUSTOMERS
THAT AREN'T COMING
ANY LONGER.
AND TRUTHFULLY,
MOST CUSTOMERS
DON'T LIKE TO COMPLAIN
TO YOUR FACE.
THEY JUST DON'T COME BACK.
THEY VOTE WITH THEIR FEET.
I DON'T THINK
YOU'VE GOT ANY IDEA
HOW THIS BUSINESS
IS FUNCTIONING.
I DO UNDERSTAND HOW
THE BUSINESS IS FUNCTIONING.
YOU DON'T KNOW
WHAT'S ON YOUR MENU.
YOU DON'T KNOW
HOW IT'S WRITTEN.
YOUR CHEFS DISAGREE WITH YOU.
I MEAN, I'VE NEVER SEEN
SO MANY PEOPLE
SO FAR APART.
SO MANY PEOPLE
SO FAR APART.
AND THE PROOF'S
IN THE TASTING.
'CAUSE IT FELT
JUST ALL OVER THE SHOP.
YOU ARE WAY OUT OF YOUR DEPTH.
THE FOOD--
BLAND, BORING, DATED.
AND WHEN A HEAD COOK
CAN'T EVEN OPERATE
A MICROWAVE, THAT SCARES
THE OUT OF ME.
BUT THE OWNER SAID
YOUR FOOD'S GOOD.
SO...
CONTINUE KISSING THEIR ASS.
WOW.
"MY FOOD'S GOOD."
"MY FOOD'S GOOD."
YEAH.
"MY FOOD'S GOOD."
"MY FOOD'S GOOD."
WELL, THAT WASN'T PLEASANT.
TREVOR'S BEING A LITTLE.
DON'T CRY.
IT HURTS MY FEELINGS.
I KNOW.
IF YOU CRY, I'LL CRY.
OH, GOD.
THAT WAS BRUTAL.
THAT WAS A LITTLE
TOO ROUGH.
THAT WAS A LITTLE
TOO ROUGH.
LET'S GO OUTSIDE.
OKAY.
THAT WAS VERY UNPLEASANT.
I DON'T EVEN KNOW
IF I'VE EVER FELT
LIKE THIS BEFORE...
EVER IN MY LIFE.
THIS IS HORRIBLE.
AFTER A FRUSTRATING CONVERSATION
WITH THE DEFIANT OWNER
ABOUT THE MANY PROBLEMS
WITH THE FOOD...
HI, THERE.
HOW Y'ALL DOING?
CHEF RAMSAY RETURNS TO SEE
HOW THE DISHES ARE PREPARED
BY THIS BAND
OF YOUNG COOKS
AT MANGIA MANGIA.
SO TALK TO ME ABOUT THE LINE.
HOW DOES THAT--
HOW DOES THIS ROLL?
WELL, WE GOT OUR SAUTE.
SAUTE?
YEP. ALL OF OUR RAWS--
OUR VEGGIES, OUR PRODUCE,
YADA YADA.
WHAT'S IN HERE?
THE MEATBALLS AND SAUSAGE
AND MARINARA.
THE MEATBALLS AND SAUSAGE
AND MARINARA.
IT'S LIKE AN OIL SLICK
IN THERE.
WOW.
THAT'S TERRIBLE.
IS THAT NORMALLY LIKE THAT?
SHE SAID THE SPINACH WAS TART,
DIDN'T TASTE FRESH.
I THINK IT LOOKS
JUST FINE.
WE HAVEN'T MET, HAVE WE?
YES, SIR.
HOW LONG HAVE YOU
BEEN HERE, BUD?
COUPLE MONTHS.
COUPLE OF MONTHS?
WHAT'S WRONG WITH THE PLACE,
IN YOUR MIND?
WE HAVE A LEADERSHIP PROBLEM.
THESE GUYS HAVEN'T BEEN
TRAINED PROPERLY.
YEAH, YOU'RE NOT WRONG.
HONESTLY, I DON'T FEEL
THAT JULIE HAS
THE LEADERSHIP QUALITIES.
WE HAVE A VERY YOUNG STAFF,
AN INEXPERIENCED STAFF,
AND UNFORTUNATELY,
SHE'S THE BIGGEST REASON
THAT THEY'RE NOT
WHERE THEY NEED TO BE.
THAT THEY'RE NOT
WHERE THEY NEED TO BE.
OH, NO, WHAT'S WRONG,
JANELLE?
SAID THEY'RE TOO SALTY,
SO THEY'RE ORDERING
SOMETHING ELSE,
JUST SO YOU KNOW.
TOO SALTY.
ARE YOU NOT INTERESTED
IN TASTING THIS
WHEN IT COMES BACK,
OR YOU JUST, IT,
IT COMES BACK?
I JUST SAY IT.
I DON'T TASTE IT.
YOU JUST SAY IT
AND DON'T TASTE IT?
YES, CHEF.
WOW.
IT'S YELLOW.
IT'S LIMP.
JULIE, THAT'S THE SPINACH
FROM BEHIND THE LINE.
IT CAN'T LOOK LIKE THIS.
IT'S BEHIND THE LINE.
THEY'RE COOKING WITH IT.
OKAY, WHY DOES THE SPINACH
LOOK LIKE THIS?
THAT'S WHAT WE'VE BEEN
GETTING IN.
NO WAY.
AND WE'VE HAD TO WASH IT
BECAUSE SOMEONE LAST NIGHT HAD
A PIECE OF SAND IN IT.
SERIOUSLY?
WHAT THE IS THIS?
WHAT THE IS THIS?
SPINACH THAT YOU ORDERED.
THIS IS NOT--
OUR SPINACH HAS NEVER,
NEVER, NEVER, NEVER,
NEVER LOOKED LIKE THIS.
HE'S TRYING TO IMPRESS
CHEF RAMSAY.
BUT THAT IS NOT TREVOR.
TREVOR IS A SPOILED
LITTLE BASTARD
THAT REFUSES
TO DO HIS JOB.
I HAVE NEVER SEEN OUR SPINACH
LOOK LIKE THIS
IN FOUR YEARS.
THEY'VE COOKED WITH IT.
THEY'VE SENT IT.
YOU'VE CHARGED FOR IT.
YOU NEED TO SEE IT.
I SEE IT.
AND YOU'RE JUST GONNA LET THEM
COOK WITH IT?
NO, I'M GONNA HAVE--
WE'RE GONNA HAVE
TO FIGURE SOMETHING OUT.
UH-HUH.
THROW THAT OUT.
IT'S HARD NOT TO LAUGH.
I KNOW..
I KNOW..
LOOK AT THIS IN HERE.
IN THE WALK-IN HE GOES.
THERE'S MOLD ON THE FLOOR.
LOOK AT THAT.
THIS IS AN ABSOLUTE HORROR.
IT'S JUST USED
LIKE A TRASH CAN.
THEY'RE EVEN BUYING
PEELED ONIONS.
HOW MUCH PASTA
ARE THEY COOKING?
MAN, IS HE EXPECTING
A PASTA RUSH?
AND MORE PASTA.
HE'S OBSESSED WITH SPAGHETTI.
CONTAINERS OF PASTA COOKED.
ALL THIS WORK FOR WHAT?
WHAT IS HE DOING?
OKAY.
JULIE, YOU GOT TWO SECONDS?
SURE.
JULIE, YOU GOT TWO SECONDS?
SURE.
HOW OFTEN DOES
THE RESTAURANT COOK PASTA?
ABOUT EVERY DAY,
EVERY OTHER DAY.
SO, LIKE, TWICE A DAY?
FRESH FOR LUNCH,
FRESH FOR DINNER?
NO.
ONCE A DAY,
THEY'LL COOK IT IN THE--
LIKE, MIDDAY.
ALL RIGHT.
YEAH.
UH-HUH, OKAY.
DO YOU HAVE ANY IDEA
WHAT'S GOING ON
BEHIND HERE?
THIS WILL BE USED TODAY.
CAN YOU STOP DREAMING?
DO YOU HAVE ANY IDEA
HOW MANY PORTIONS ARE IN HERE?
NO, I DON'T.
YOU'VE GOT--
YOU'VE GOT NO IDEA
HOW MANY PORTIONS
OF CAPPELLINI PASTA
ARE IN THERE?
NO, I DON'T.
OKAY, HOW MANY
DO YOU THINK, THEN?
ROUGHLY?
20?
20.
NOW, THAT IS A LOT
OF CAPPELLINI.
NOW, THAT IS A LOT
OF CAPPELLINI.
THAT'S JUST ONE CONTAINER.
IT'S PASTA MANIA.
1, 2, 3, 4,
5, 6, 7, 8,
9, 10, 11, 12,
13, 14, 15, 16.
ENOUGH PASTA FOR CLOSE
TO 400 PORTIONS
ON THIS TABLE HERE.
AND WE'VE GOT HOW MANY
CUSTOMERS TONIGHT?
53.
47.
47.
I DON'T KNOW WHY THERE'S
THIS MUCH PASTA COOKED.
I'M ONLY ASKING YOU
BECAUSE I DON'T KNOW EITHER!
I'M LOOKING AT IT THINKING,
WHAT FRUITCAKE'S
OPERATING THIS?
WHAT FRUITCAKE'S
OPERATING THIS?
WE DON'T HAVE
THIS MUCH PASTA.
IT DIDN'T REPRODUCE ITSELF.
LET'S GET THAT RIGHT.
I ABSOLUTELY AGREE
WITH YOU.
THERE'S USUALLY THREE.
ONE, TWO, THREE.
NOT ALL THIS OTHER.
THESE TWO, I DON'T KNOW
WHY THESE ARE HERE.
YOU JUST TOLD ME THIS IS ALL
GONNA BE USED IN A DAY.
NO, I'M SAY--
IF YOU--IF IT--
OKAY, THEY USUALLY--
'CAUSE HERE'S THE THING.
I'M GONNA GET CHANGED.
OKAY.
AND I'M GONNA DRIVE STRAIGHT
BACK TO THE AIRPORT,
BECAUSE YOU ARE
JUST ME.
OKAY, LET ME ASK YOU THIS.
PLEASE.
HOW CAN THEY COOK THE PASTA
FOR EVERY ORDER THAT FAST?
DOESN'T IT TAKE--
IT WOULD--
THESE PEOPLE WOULD BE WAITING.
"THESE PEOPLE
WOULD BE WAITING."
"THESE PEOPLE
WOULD BE WAITING."
SO THIS IS CAPPELLINI.
I KNOW IT IS.
WHICH COOKS IN HOW LONG?
ABOUT THREE MINUTES.
90 SECONDS.
I'M TELLING YOU...
I HAVE NEVER SEEN--
I'M NOT A CHEF.
I HAVE NEVER SEEN
ANYTHING AS BAD AS THIS.
OKAY.
BUT WHAT I'M JUST TRYING
TO EXPLAIN TO YOU
IS COMMON SENSE.
MAYBE YOU ARE
A FAST-FOOD RESTAURANT.
IT'S DINNER SERVICE
AT MANGIA MANGIA.
I HAVE NEVER SEEN
ANYTHING AS BAD AS THIS.
AND CHEF RAMSAY HAS DISCOVERED
OVER 400 PORTIONS
OF PRE-COOKED PASTA,
AND JULIE REFUSES TO TAKE
ANY RESPONSIBILITY.
MAYBE YOU ARE
A FAST-FOOD RESTAURANT.
LOOK AT ALL THIS PASTA!
I AGREE WITH YOU.
OH, NO, NO MORE PASTA.
WHERE DID THAT COME FROM?
THAT'S GLUTEN-FREE.
THIS IS GLUTEN-FREE.
GLUTEN-FREE.
THIS IS GLUTEN-FREE.
GLUTEN-FREE.
AND THERE'S THE ANGEL HAIR
THAT IS FROM--
SOMEBODY NEEDS TO GO WAIT
ON MY TABLE.
YOU GUYS NEED TO PICK UP
TABLE 19.
YOU CONTINUE
RUNNING YOUR BUSINESS.
I DON'T WANT TO STOP YOU.
ANY MORE PASTA
IN THE HOUSE?
NOT THAT I KNOW OF, CHEF.
ME.
THEY WAY OVERCOOKED PASTA
LIKE YOU WOULDN'T BELIEVE.
THEY'RE TRYING TO BURY ME.
YEAH, I THINK THEY ARE TOO.
HOW'S THAT FISH LOOKING?
NOT THE PRETTIEST,
BUT I'M GETTING IT OUT.
I DON'T KNOW WHY JULIE DOESN'T
WANT TO FIRE TREVOR.
HE HALF-ASSES STUFF.
HE'S LAZY.
SO WHAT IS THAT?
IT'S OUR MEAT LASAGNA.
WE NUKE IT FOR FOUR MINUTES,
PUT CHEESE ON,
WE NUKE IT FOR FOUR MINUTES,
PUT CHEESE ON,
AND NUKE IT FOR TWO MINUTES.
SO IT'S A DOUBLE NUKE.
WOW.
THAT LOOKS LIKE
A SCIENCE EXPERIMENT.
NOW YOU'RE GONNA PUT IT
BACK IN THERE WITH CHEESE?
CHEESE ON IT.
MY GOD.
OH, ME.
HOLD ON A MINUTE.
WHERE'S THAT GOING NOW?
EGGPLANT--
INTO THE MICROWAVE.
AND THEN WHAT?
BACK ON THE PLATE.
THEN BACK ON THE PLATE.
AND MARINARA,
AND SEND IT OUT.
HELL.
CAN I USE ANY
OF THE MICROWAVES?
PSH, I DON'T KNOW.
MICROWAVES ARE FULL
RIGHT NOW.
OH, FOR SAKE.
ONCE AGAIN,
WE'RE WORKING THAT MICROWAVE.
ONE, TWO OVENS.
ONE, TWO OVENS.
ONE, TWO, THREE
MICROWAVES.
MORE MICROWAVES THAN OVENS.
I HAVE TO AGREE.
OH, , HOLD ON.
GET THAT.
OH, MY GOD.
IT'S HOT.
AND WHAT IS THIS?
THEY'RE SUPPOSED TO BE
VEGGIE LASAGNAS,
BUT THE MICROWAVE, LIKE,
GOOS IT OUT.
THE FINAL RESULT
IS A HARD PIECE.
I CAN'T EVEN CUT IT.
THAT'S BECAUSE IT'S BEEN
MICROWAVED TOO LONG.
YEP.
DOCTOR, DO YOU NEED A SCALPEL?
I THINK THE PATIENT IS DEAD.
JULIE?
YES?
TIME OF DEATH, 7:44.
JUST TOUCH THAT
FOR TWO SECONDS.
IT WON'T HURT.
MM-HMM.
IT WON'T HURT.
MM-HMM.
BUT WHEN YOU JUST SAY
"OKAY," IT'S LIKE--
I'M NOT SAYING OKAY.
I'M SAYING,
SOMETHING'S UP.
SOMETHING'S UP.
WHY DOES IT LOOK
LIKE THAT, TREVOR?
BECAUSE IT'S MICROWAVED.
WE HAVE BEEN COOKING THESE
FOR FOUR YEARS THIS WAY.
ALL OF THE SUDDEN,
THEY'RE UP?
IT'S BEEN UP
FOR A WHILE.
NO, THEY HAVEN'T.
DID YOU USE THE MICROWAVE
THAT I SAID DON'T USE?
YEAH.
THEN WHY'D YOU USE IT?
'CAUSE ALL THE MICROWAVES
DO THE SAME THING.
WHY'D YOU USE
THE ONE I SAID--
'CAUSE ALL THE MICROWAVES
DO THE SAME THING.
I'M SERIOUS, KEVIN.
IF YOU USE IT AGAIN,
ME AND YOU ARE GONNA HAVE
A PROBLEM.
ALL RIGHT.
HA. DEAL.
HA. DEAL.
KEVIN HAS NEVER TALKED
TO ME THAT WAY,
AND I CAN SEE THAT TREVOR
IS RUBBING OFF ON THAT GUY.
CHRIS, HURRY UP.
I NEED TO PUT SOMETHING IN.
WHAT DO YOU WANT ME
TO DO?
I CAN'T GO ANY FASTER
THAN THE COMPUTER'S GOING.
NO, I--
YOU'RE FIDDLY- AROUND.
I'M NOT--
I'M NOT DOING ANYTHING.
YOU WANT TO PLATE UP
THESE RAVIOLIS
AND GET 'EM OUT?
WASN'T THERE SUPPOSED
TO BE NO SAUCE?
KISS MY ASS.
WHILE JULIE AND TREVOR CONTINUE
TO POINT THE FINGER
AT EACH OTHER...
IT IS SALTY.
IT'S SO SALTY.
CHEF RAMSAY OBSERVES
THE MAJORITY OF TABLES
IN THE DINING ROOM
ARE DISAPPOINTED
WITH THE FOOD.
ARE DISAPPOINTED
WITH THE FOOD.
THAT'S OVERCOOKED.
MEDIUM-WELL.
SHOULD BE A THIN, PINK LINE,
GENTLEMEN.
THIN, PINK LINE.
OH, THAT'S--
THAT'S JUST--
IT'S WAY OVER.
IT'S WAY OVER.
TASTES FROZEN.
RIGHT?
CAFETERIA?
YEAH.
SO VERY SORRY
ABOUT THAT.
THEY ARE WORKING
ON ANOTHER ONE FOR YOU.
SHOULD BE OUT
IN JUST A SECOND.
WOW.
WHAT HAPPENED?
THEY WEREN'T HAPPY WITH
THE BREADING ON THE EGGPLANT.
THEY SAID IT WAS TOO THICK
AND DIDN'T TASTE FRESH.
TRUTHFULLY, NOW, WHEN WAS
THE LAST TIME THAT WAS CHANGED,
YOUR BREADCRUMBS?
YESTERDAY.
YESTERDAY.
SO YOU DON'T DO IT DAILY?
NO.
WOW.
SHE COMPLAINS
ABOUT THE PRICE.
WHO COMPLAINS ABOUT THE PRICE?
JULIE.
WHAT ELSE DO YOU PUT
IN THERE?
CHICKEN AND EGGPLANT.
YOU BREAD EGGPLANT...
YES.
AND CHICKEN
IN THE SAME CONTAINER?
YES.
BUT LOOK AT THAT IN THERE.
YEAH.
SO WHAT HAPPENS
FOR A VEGETARIAN?
CROSS-CONTAMINATION.
I HONESTLY NEVER EVEN
THOUGHT ABOUT THAT.
JULIE.
YES?
THEY CHANGE YOUR BREADCRUMBS
ONCE EVERY TWO DAYS.
YOU LAUGH.
I'M NOT LAUGHING AT YOU.
I'M LAUGHING
'CAUSE THAT'S.
I'M LAUGHING
'CAUSE THAT'S.
WHAT I'M TRYING TO SAY
IS THAT I ASKED
ABOUT THE BREADCRUMBS.
I UNDERSTAND.
THE KITCHEN SAID THEY CHANGE
THEM EVERY TWO DAYS.
THAT'S--I DON'T--OKAY.
SO WHEN--WHEN--
OKAY.
IN YOUR MIND, WHEN DO THEY
CHANGE THEM?
EVERY DAY.
YOU'RE SAYING ONE THING.
THEY'RE SAYING THE OTHER.
ALL I WANT IS THE TRUTH.
OKAY.
THAT'S ALL I WANT!
I UNDERSTAND THAT.
IS THIS FROM YESTERDAY?
YES.
AND HOW OFTEN DO
YOU CHANGE IT?
EVERY OTHER DAY.
EVERY OTHER DAY?
YES.
BECAUSE JULIE MAKES SURE
THAT YOU DON'T THROW
THEM AWAY.
THAT'S.
OKAY, IT'S WORSE THAN THAT.
DO YOU KNOW WHAT
THEY PUT IN THERE?
EGG.
CHICKEN...
AND EGG.
AND EGGPLANT.
AND EGGPLANT.
I KNOW WHAT THEY PUT
IN THERE.
WHAT I'M CONCERNED ABOUT
IS IN THERE,
THERE'S BITS OF CHICKEN.
I UNDERSTAND THAT.
IF I WAS SAT HERE WITH MY WIFE
OR MY CHILDREN,
AND THEY WANTED
A VEGETARIAN DISH,
AND THEY GOT BITS
OF CHICKEN--
OKAY, I'M NOT TAKING
ANY MORE TABLES.
WHAT?
I'M STRESSED OUT.
I'M NOT TAKING
ANY MORE TABLES.
YOU'RE CLOSING DOWN.
I JUST CANNOT DO THIS
AND THAT.
DURING DINNER SERVICE
AT MANGIA MANGIA...
LOOK AT ALL THIS PASTA!
CHEF RAMSAY HAS DISCOVERED
OVER 400 PORTIONS
OF PRE-COOKED PASTA...
THAT LOOKS LIKE
A SCIENCE EXPERIMENT.
AND ALMOST EVERY DISH
BEING COOKED
IN THE MICROWAVE.
OWNER JULIE STILL MAINTAINS
THAT HER FOOD IS GOOD
AND THAT ALL
OF TONIGHT'S PROBLEMS
ARE CAUSED BY THE COOKS.
I'M NOT TAKING
ANY MORE TABLES.
YOU'RE CLOSING DOWN?
I JUST CANNOT DO THIS
AND THAT.
I'M WAITING ON TABLES.
I'M WAITING ON TABLES.
CAN YOU PASS THEM ON
TO THE WAITERS OR NOT?
YES, I CAN.
IT'S JUST GOING FROM BAD
TO WORSE, AND YOU SEEM
TO BE HAPPY WITH IT.
MOM, YOU JUST GOT, LIKE,
FOUR TABLES.
WHAT THE HELL DO YOU WANT ME
TO DO, JANELLE?
I DON'T KNOW.
YOU NEED TO CHECK
ON YOUR TABLES, THOUGH.
JULIE'S IN FOR IT.
MM-HMM.
WHAT'S THE SOUP TODAY?
ITALIAN WEDDING.
WHO MADE THAT SOUP?
IT'S STORE-BOUGHT.
WEDDING SOUP FROZEN.
WHAT ELSE?
WHAT ELSE IS FROZEN?
YEAH.
EVERYTHING.
HERE, I'LL SHOW YOU.
YEAH, WE GOT A FULL
FREEZER FULL.
THIS IS INSANE.
WE GOT OUR TUNA.
WE GOT OUR TUNA.
WE GOT OUR SALMON.
WE GOT OUR BEEF.
WE'VE GOT OUR CHICKEN.
WE'VE GOT OUR SOUP.
SO EVERYTHING'S FROZEN?
EVERYTHING.
SO THERE'S NOTHING FRESH?
NO, SIR.
NOTHING.
DEEP BREATHS, DEEP BREATHS,
DEEP BREATHS.
JULIE, HAVE YOU GOT TWO SECONDS?
TONIGHT'S THE WEDDING SOUP.
YES.
YEAH. POPULAR?
YES.
CHEF MADE IT?
RIGHT. WELL, THEY--
THEY DEFROSTED IT.
THEY DEFROSTED IT.
THAT'S IT.
AND THE CUSTOMERS LOVE IT?
YES. THEY DO LIKE IT.
HOW MANY OF THEM KNOW
THAT IT'S FROZEN?
I HAVE NOT HAD
THAT CONVERSATION.
RIGHT.
BUT YOU TAKE THEIR MONEY.
YES, I DO.
YES, I DO.
SHAME ON YOU.
WHAT DO YOU WANT ME
TO SAY?
YOU'VE GIVEN UP,
HAVEN'T YOU?
NO, I HAVEN'T GIVEN UP
AT ALL.
YOU DON'T THINK
YOU CAN DO BETTER?
NO.
YOU THINK IT'S FINE
TO MICROWAVE FROZEN FOOD?
I'M NOT MICROWAVING
FROZEN FOOD.
WE'RE MICROWAVING--
YOU THINK IT'S OKAY
TO SERVE FROZEN MEATBALLS?
THEY'RE NOT FROZEN.
THE MEATBALLS ARE FROZEN.
THEY START OUT FROZEN.
WOULDN'T THAT BE FROZEN?
NO. NO, NO, NO, NO, NO.
YOU'VE WORKED
AT THREE RESTAURANTS.
YOU CAN'T BE THAT STUPID.
AND I KNOW YOU'RE NOT.
I WOULD RESPECT YOU MORE
IF YOU WOULD JUST
I WOULD RESPECT YOU MORE
IF YOU WOULD JUST
BE HONEST WITH YOURSELF.
I'M BEING HONEST.
YOU'RE DONE, HONEY.
YOU'RE NOT FIT
TO RUN THIS RESTAURANT.
YES, I AM.
WHAT QUALIFIES YOU?
YEAH, I WAS JUST
ABOUT TO ASK THAT.
YOU GO AWAY.
GET OUT.
GO AWAY FROM MY FACE RIGHT NOW.
WOW.
IT'S A FAKE.
IT'S NOT FAKE.
IF IT'S NOT FAKE,
THEN WHAT IS IT?
IT'S A RESTAURANT.
WHERE IS THERE A RESTAURANT?
HERE.
YOU DON'T MAKE ANYTHING.
YOU BUY EVERYTHING.
IF I GOT THOSE TABLES
OUT OF THAT DINING ROOM
TO WATCH YOU REHEAT
EGGPLANT, LASAGNA,
MEATBALLS,
THEY WOULD THEMSELVES.
THEY WOULD THEMSELVES.
I THOUGHT IT WAS NORMAL.
WHEN YOU GO TO RESTAURANTS,
WHAT DO YOU EXPECT?
FRESH OR REHEATED FROZEN
VIA A MICROWAVE TWICE?
DO YOU EXPECT THAT
AS A CUSTOMER?
NO, I DON'T.
SO WHY DO YOU DO IT?
BECAUSE THAT'S HOW I THOUGHT IT
WAS SUPPOSED TO BE DONE.
YOU DIDN'T.
'CAUSE YOU DON'T GIVE
A.
I DO GIVE A.
WHERE DO YOU GIVE A?
45 COVERS IN TONIGHT.
IF I ASK 45 CUSTOMERS,
"WHAT PERCENTAGE DO YOU THINK
OF YOUR FOOD WAS FRESH?"
WHAT DO YOU THINK
THEY WOULD SAY TO ME?
I--
NO, YOU TELL ME.
NO, YOU TELL ME.
WHAT DO YOU THINK
THEY WOULD SAY?
DO YOU THINK THEY THINK
IT'S NORMAL?
EXCUSE ME,
LADIES AND GENTLEMEN.
OH, JULIE--JULIE.
WHAT?
ARE YOU RUNNING AWAY?
NO, I THOUGHT YOU WERE DONE.
CAN WE ASK THE CUSTOMERS
A QUESTION?
I THOUGHT WE WERE DONE.
OH, NO, NO.
I'M NOT DONE YET.
SHORTLY, I'LL BE DONE.
FIRST OF ALL, I'M SORRY
TO DISTURB YOUR DINNER.
JUST OUT OF INTEREST,
WHEN YOU DECIDED TO COME HERE
THIS EVENING,
YOU LOOK AT THE MENU.
WHAT PERCENTAGE
OF THAT MENU
WOULD YOU EXPECT TO BE FRESH?
LET'S START
FROM TABLE TO TABLE.
LADIES?
90 TO 100.
90 TO 100.
90 TO 100. MADAM?
90 TO 100.
SIR?
100 ALL THE WAY.
WELL, I AM DEEPLY SORRY.
BUT LET ME
TELL YOU SOMETHING.
IT'S NOT EVEN 5% FRESH.
IT WAS OBVIOUS.
AND 95% OF EVERYTHING
YOU'VE EATEN THIS EVENING
IS FROZEN.
AND YOU CAN COOK BETTER
AT HOME, YES?
YES.
YES.
SO WHY DO YOU THINK
IT'S FINE NOW?
I'M LEAVING.
YOU RUNNING AWAY?
I'M NOT TAKING ANY MORE.
JULIE.
JULIE.
I'M WALKING OUT.
YOU'RE WALKING OUT?
WOW.
JUST NOT IN THE MOOD FOR IT.
I'M NOT GONNA BE SCREAMED AT
LIKE THAT.
I CAN'T DO IT.
JULIE--
I CANNOT DO THAT.
I'M WALKING OUT.
CHEF RAMSAY HEADS
TO THE ROCKY MOUNTAIN TOWN
WOODLAND PARK, COLORADO...
OH, MY GOD.
AND DISCOVERS
A KITCHEN NIGHTMARES FIRST...
GO TO THE WINDOW.
A CASUAL, FINE DINING
ITALIAN RESTAURANT
WITH A DRIVE-THROUGH.
THIS LOOKS LIKE
A FAST-FOOD RESTAURANT.
THIS BIZARRE RESTAURANT IS RUN
BY A VERY VOCAL OWNER
NAMED JULIE.
WE GOT A PROBLEM.
SHE IS CLEARLY THE JUDGE...
YOU DON'T HANDLE THIS KITCHEN.
I HANDLE THIS KITCHEN.
THE JURY...
THE JURY...
WHAT THE IS THIS?
AND THE DICTATOR
OF THE STRUGGLING
ESTABLISHMENT.
YOU GO AWAY.
GO AWAY FROM MY FACE
RIGHT NOW.
SHE NOT ONLY REFUSES
TO LISTEN TO HER STAFF...
USE THE ONE IN THE BACK,
I SAID.
BUT CHEF RAMSAY AS WELL.
DO YOU HAVE ANY IDEA WHAT'S
GOING ON BEHIND HERE?
WE'VE BEEN COOKING THESE
FOR FOUR YEARS THIS WAY.
ALL OF THE SUDDEN,
THEY'RE UP?
JULIE'S DEFENSE IS TO GO
ON THE OFFENSE...
OUR SPINACH HAS NEVER,
NEVER, NEVER,
NEVER LOOKED LIKE THIS.
POINTING THE FINGERS AT OTHERS.
YOU KNOW WHAT, TREVOR?
YOU REFUSE TO DO ANYTHING.
THE HEAD CHEF?
HE HAS ONLY TWO MOODS...
HE HAS ONLY TWO MOODS...
KISS MY ASS.
DOWNRIGHT ANGRY...
SHE DOESN'T WANT TO LISTEN
TO ANYTHING WE HAVE
TO SAY.
OR PASSIVE-AGGRESSIVE.
THEY DON'T LIKE THIS,
HOW ABOUT THIS?
AND WHILE THERE ARE
NUMEROUS PROBLEMS
WITH THE FOOD...
I HAVE NEVER SEEN ANYTHING
AS BAD AS THIS.
THE BIGGEST PROBLEM
IS THAT JULIE...
I THINK OUR FOOD'S GOOD.
OH, COME ON.
IS IN COMPLETE DENIAL.
I'M STANDING BY MY FOOD.
THIS OWNER MAY BE
IMPOSSIBLE TO GET THROUGH.
THE WAY YOU'RE RUNNING
THIS PLACE IS INCORRECT.
IT'S MY RESTAURANT.
AND CHEF RAMSAY MAY BE STUCK
IN NEUTRAL
IN WOODLAND PARK, COLORADO.
IN WOODLAND PARK, COLORADO.
WHY DOESN'T HE
JUST LEAVE IT ALONE?
GET READY FOR A BATTLE.
OH, THIS IS GONNA BE
GREAT.
IT'S CHEF RAMSAY
VERSUS OWNER JULIE.
I'M LEAVING.
JULIE.
I CAN'T DO IT.
AND YOU'LL BE SURPRISED
HOW IT TURNS OUT.
YOU'RE WALKING OUT?
I'M WALKING OUT.
WHAT IS THAT?
YOU'RE SERVING ROTTEN FOOD.
THEY'RE NOT CRAP,
AND THEY'RE DELICIOUS.
THEN WAKE UP!
YOU WAKE UP!
SHUT THE PLACE DOWN.
GET OUT!
THAT IS AMAZING.
EMBARRASSING!
OH, GOD!
THANK YOU SO MUCH.
THANK YOU SO MUCH.
WOODLAND PARK, COLORADO.
30 MINUTES
FROM COLORADO SPRINGS,
IT'S KNOWN AS THE CITY
ABOVE THE CLOUDS,
AND IT'S HOME TO MANGIA MANGIA,
AN ITALIAN RESTAURANT OWNED
BY FORMER REALTOR JULIE WATSON.
HI, MANGIA MANGIA,
THIS IS JULIE.
CAN I HELP YOU?
WE GOT THE BUILDING.
IT WAS A FAST-FOOD RESTAURANT,
AND I DIDN'T KNOW WHAT CONCEPT
I WANTED TO DO.
WOULD ANYONE LIKE
SOME CRACKED PEPPER?
MY MOM DECIDED TO OPEN UP
AN ITALIAN RESTAURANT
MY MOM DECIDED TO OPEN UP
AN ITALIAN RESTAURANT
BECAUSE THERE AREN'T
ANY OTHER ITALIAN RESTAURANTS.
THERE'S THREE MEXICAN
AND TWO CHINESE.
YOU GUYS NEED TABLES.
THIS IS THE ONLY
ITALIAN RESTAURANT
IN WOODLAND PARK,
AND WE'VE BLOWN IT...
COME ON, PEOPLE.
BECAUSE JULIE
IS A POOR MANAGER.
JUST DO WHATEVER YOU LIKE,
ANDREA.
HOW'S THAT?
SHE DOESN'T KNOW
WHAT SHE'S DOING.
I SAID TO USE PLATES.
HOW ARE WE SUPPOSED
TO PLATE UP SPAGHETTI?
THIS RESTAURANT RUNS LIKE
A JERRY SPRINGER SHOW.
GET RID OF THIS.
AND WHAT'S IN THE WALK-IN?
WE FIGHT A LOT.
WE FIGHT A LOT.
MY MOM HAS A TENDENCY
TO YELL...
NO, YOU'RE SUPPOSED TO
MAKE A MEAT LASAGNA FOR TONIGHT!
INSTEAD OF SOLVING
THE PROBLEM.
THE NEXT LASAGNA
I BRING BACK
IS GOING UP YOUR.
SHE GETS MAD, AND SHE--
YOU STAY OUT OF HER WAY.
I'M JUST NOT
IN THE MOOD FOR IT.
YOU KNOW, YOU SAY ANYTHING,
THEN YOU'RE GOING TO GET IT.
IS SOMEONE HIDING?
BECAUSE I JUST ORDERED
THREE DOZEN BOWLS.
THE KING-OF-THE-WORLD ATTITUDE
THAT JULIE HAS
CAUSES A LOT OF PROBLEMS.
TREVOR, THAT'S BURNED
TO A CRISP.
WE HAVE TO START THAT OVER.
MY BIGGEST PROBLEM
IN THE RESTAURANT
IN THE RESTAURANT
IS MY HEAD CHEF, TREVOR,
WHO THINKS HE'S A GOD.
I WANT IT DONE, AND IT BETTER
BE DONE BY 2:00.
YOU, TREVOR.
I HATE TREVOR.
HE'S DISRESPECTFUL.
HE'S JUST NOT
A VERY NICE PERSON.
HE THROWS FITS.
FOOT'S GOING IN.
HE'S THROWN STUFF AT ME.
HE'S MESSED FOOD UP
ON PURPOSE.
THIS IS ALWAYS
A GOOD WAY TO CHECK.
EW.
HE'S WALKED OUT BEFORE.
HERE, IF YOU DON'T LIKE THIS,
HOW ABOUT THIS?
I HAVE NEVER BEEN
INTO A SIT-DOWN RESTAURANT
INTO A SIT-DOWN RESTAURANT
WITH A DRIVE-THROUGH WINDOW.
HI, THERE.
HOW ARE YOU?
ALL RIGHT, THANK YOU.
A DRIVE-THROUGH SCREAMS
FAST FOOD,
AND NOT JUST CASUAL,
FINE DINING RESTAURANT.
WOW, THIS IS NOT GOOD.
THE FOOD ISN'T COOKED
WITH MUCH LOVE.
IT'S COOKED WITH STRESS
AND A MICROWAVE.
WHERE IS MY OTHER LASAGNA?
IT'S IN THE MICROWAVE.
THERE'S, LIKE,
NO TASTE TO IT.
THAT ONE TABLE
BITCHED SO MUCH,
THAT ONE TABLE
BITCHED SO MUCH,
I DON'T KNOW
WHAT TO DO WITH THEM.
I HAVE HAD MORE PEOPLE TELL ME
WHAT IS WRONG WITH ME
THAN EVER IN MY WHOLE LIFE.
IT'S LIKE OPEN FIELD DAY
ON JULIE.
I'VE REACHED MY BREAKING POINT.
I'M STRESSED
AND CANNOT TAKE ANY MORE.
DEEP BREATH.
IF THIS RESTAURANT GOES
OUT OF BUSINESS,
I WILL LOSE EVERYTHING.
I HAVE PUT ALL MY MONEY
INTO THIS RESTAURANT.
HAVING CHEF RAMSAY HERE
IS THE LAST RESORT.
WOW, HERE WE ARE.
WAIT, HOLD ON A MINUTE.
GO TO THE WINDOW.
THIS LOOKS LIKE
A FAST-FOOD RESTAURANT.
THIS HAS TO BE A FIRST.
HE'S HERE.
I SEE HIM.
JANELLE, JUST CHILL.
I WONDER IF THEY HAVE
TABLES INSIDE.
HI.
HELLO, HOW ARE YOU?
GOOD, HOW ARE YOU?
HELLO, HOW ARE YOU?
GOOD, HOW ARE YOU?
VERY WELL, THANK YOU.
NICE TO SEE YOU.
WHAT WAS YOUR FIRST NAME?
JANELLE.
JANELLE. OKAY, GREAT.
OKAY, LET'S GET ONE THING RIGHT.
YOU DO HAVE TABLES INSIDE,
RIGHT?
YEAH.
OKAY, GREAT,
AND THE DRIVE-THROUGH,
WHY IS THAT HERE?
NORMALLY, PEOPLE CALL IN
THEIR ORDER,
AND THEN THEY PICK IT UP.
SO, ON AVERAGE, HOW MANY GUESTS
DRIVE BY A DAY?
MAYBE, LIKE, ONE OR TWO.
SO I'M THE ONE OF THE DAY.
YES, YOU'RE THE ONE.
WOW. WELL, LET'S MAKE
THIS QUICK.
SOUP OF THE DAY IS WHAT?
IT'S CHICKEN AND WILD RICE.
LET'S HAVE A, UM,
CHICKEN AND WILD RICE.
OKAY.
THANKS, DARLING.
MM-HMM.
WOW.
WHY ARE YOU MAKING ME
DO THIS, MOM?
WHY ARE YOU MAKING ME
DO THIS, MOM?
JANELLE, STOP.
WHAT, SHOULD I JUST DO SOUP
HOW WE NORMALLY DO,
IN THE--
YEP, JUST DO IT
LIKE WE NORMALLY DO IT.
LET'S SEE HOW QUICK THEY ARE.
VERY NERVE-RACKING.
HE'S GONNA NEED A SPOON.
I KNOW, MOM.
HEY, JANELLEY, DON'T FORGET
TO TAPE THE TOP.
I'M GOING TO TAPE THE TOP.
THIS IS SUPER FRUSTRATING.
THIS IS SUPER FRUSTRATING.
JUST WANT THIS TO BE OVER.
UGH.
WHERE'D HE GO?
OH.
OH, THAT'S MY SOUP.
THANK YOU.
YOU'RE WELCOME.
WOW, A KITCHEN NIGHTMARES FIRST.
HE SMELLS REALLY GOOD.
A DRIVE-THROUGH
ITALIAN RESTAURANT.
IT'S HILARIOUS.
HE HAS AN ADORABLE ACCENT.
YES, HE DOES HAVE
AN ADORABLE ACCENT.
YES, HE DOES HAVE
AN ADORABLE ACCENT.
WOW.
THAT IS IT.
THAT IS IT.
WOW.
IT DOESN'T LOOK
VERY APPETIZING.
AND A...
KNIFE AND FORK.
NO SPOON...
TO EAT MY SOUP.
MIND YOU, IT IS
ACTUALLY THICK ENOUGH
TO EAT THE SOUP WITH A FORK.
YOU FORGOT TO GIVE HIM
HIS SPOON.
YOU FORGOT TO GIVE HIM
HIS SPOON.
HOW'S HE SUPPOSED TO EAT
HIS SOUP?
YOU DIDN'T GIVE ME A SPOON.
I GAVE YOU A SPOON.
NO, YOU DIDN'T HAND IT
TO ME.
TRUST ME.
IF YOU'RE GOING TO BE
IN THE DRIVE-THROUGH BUSINESS,
FIRST OF ALL,
YOU COULD GIVE ME A SPOON,
AND SECONDLY, YOU COULD AT LEAST
FILL MY CUP.
BUT THIS IS...
IT'S PRETTY HORRIFIC.
UGH.
WOW.
OH,.
HELLO.
HI.
HOW ARE YOU?
I'M JULIE WATSON.
JULIE, NICE TO SEE YOU.
NICE TO MEET YOU.
JULIE, NICE TO SEE YOU.
NICE TO MEET YOU.
AND YOU ARE THE--
I'M THE OWNER.
THE OWNER.
WELL, LET ME TELL YOU SOMETHING.
THAT'S A FIRST FOR ME.
A DRIVE-THROUGH...
PICK-UP IN AN ITALIAN
RESTAURANT.
WASN'T THAT GREAT?
THE SOUP WASN'T.
OH, THE SOUP WASN'T GOOD?
NO.
OH, I'M SORRY.
JUST THICK AND BLAND AND--
I'M SORRY.
SO LET'S CATCH UP, SHALL WE?
OKAY.
YEAH?
WHAT'S ALL THESE
LITTLE FRILLY CURTAINS?
PEOPLE DIDN'T LIKE THE FACT
THAT THE BOOTHS WERE DOWN,
AND SO THEY ASKED ME
TO RAISE THE BOOTHS,
AND THAT'S HOW WE RAISED THEM.
OH, BY CURTAINS.
RIGHT, HOW ARE YOU?
I'M GOOD.
EXCELLENT.
SO WHAT WAS THE PLAN
OPENING THIS PLACE?
'CAUSE IT LOOKS LIKE
A CHAIN RESTAURANT.
IT WAS A CHAIN RESTAURANT.
IT WAS A CHAIN RESTAURANT.
NO, IT LOOKS LIKE IT NOW.
STILL?
IT DOESN'T RESEMBLE
A FAST-FOOD RESTAURANT FOR YOU?
WELL, KIND OF,
BUT NOT THAT BAD.
RIGHT.
I DON'T SEE ANYTHING ITALIAN
IN HERE WHATSOEVER.
REALLY?
YEAH, REALLY.
I THINK IT'S CUTE.
OKAY, WHEN WAS THE LAST TIME
YOU WERE IN ITALY?
NEVER.
AH, OKAY.
I'M IRISH.
OKAY.
IS THAT ALL FAKE?
ARE THEY CHRISTMAS TREE LIGHTS
AS WELL ON THE TOP--
YES, IT IS.
AND WE'RE IN AUGUST.
NO, BUT THAT'S LIGHT.
IT GIVES LIGHT INTO THE DARK.
I THINK IT'S BEAUTIFUL.
WHICH PART IS
BEAUTIFUL FOR YOU?
THE FAKE FLOWERS
OR THE CURTAINS?
THE FAKE FLOWERS
OR THE CURTAINS?
YOU'RE JUST NOT GONNA
LET THAT GO, ARE YA?
WELL, I'M JUST--
HOLY.
I'M JUST CURIOUS, THAT'S ALL.
IT'S, UH--
OH, ,
YOU'RE MAKING ME LAUGH.
WHY ITALIAN CUISINE, THEN?
I OPENED
AN ITALIAN RESTAURANT
BECAUSE PEOPLE
IN WOODLAND PARK SAID,
"THERE'S NO ITALIAN.
OPEN AN ITALIAN RESTAURANT."
AND SO I OPENED
AN ITALIAN RESTAURANT.
RIGHT.
YOU MUST HAVE SOME
GOOD STAFF, SURELY.
I DO.
SO WHO ARE THE HIGHLIGHTS?
ANDREA IS A GREAT WAITRESS.
MY DAUGHTER, JANELLE.
OH, JANELLE, WHO--
THE ONE WHO FORGOT...
THE WINDOW--
TO GIVE ME A
SPOON FOR THE SOUP.
YEAH, THE ONE THAT FORGOT
TO GIVE YOU THE SPOON.
YEAH, THE ONE THAT FORGOT
TO GIVE YOU THE SPOON.
UM, I HAVE--
KEVIN'S GREAT.
HE'S ONE OF MY COOKS.
RIGHT.
PROBLEMS. WHAT ARE THEY?
I THINK OUR FOOD'S GREAT,
BUT I HAVE A COOK
THAT HAS WORKED WITH ME
SINCE THE DAY I OPENED,
AND HE HAS AN ATTITUDE.
RIGHT.
BUT I HAVEN'T
FIRED HIM BECAUSE
IT'S HARD
TO GET HELP UP HERE
IN WOODLAND PARK.
IT IS.
REALLY?
YES, IT IS.
WHO MAINTAINS
THE STANDARDS HERE?
ME. THE BUCK STOPS HERE.
RIGHT, BUT YOU JUST CONFIRMED
YOU'VE KEPT THE WRONG CHEF
FOR FOUR YEARS.
BUT HE SHOWS UP.
90% OF THE TIME, HE DOES
WHAT HE'S SUPPOSED TO DO.
90% OF THE TIME, HE DOES
WHAT HE'S SUPPOSED TO DO.
OKAY.
BUT 10% OF THE TIME,
HE'S A.
AND WHICH RESTAURANT
DID HE COME FROM?
HE'S NEVER WORKED
IN A RESTAURANT.
SO HE HAD NO BACKGROUND
AND TRAINING?
EXACTLY.
SO HOW DID HE START?
HE WOULD START
WASHING DISHES.
OKAY, AND DOES HE GET ON
WITH THE REST OF THE TEAM,
THE FRONT OF HOUSE STAFF?
NO.
HE DOESN'T?
NO, HE MAKES THEM CRAZY.
WHAT DO THE SERVERS
THINK OF HIM?
THEY THINK HE'S AN.
IF HE GETS PISSED OFF,
HE'LL WALK OUT THE BACK DOOR
AND SIT AND SMOKE.
IN THE MIDDLE OF SERVICE?
YEAH.
WHAT?
YES.
WHERE DOES THAT COME FROM,
THE ATTITUDE?
BECAUSE HE THINKS HE'S A GOD.
BECAUSE HE THINKS HE'S A GOD.
HE'S SEEN THE PARADE OF PEOPLE
THAT I'VE HAD
THROUGH THIS RESTAURANT.
OKAY, SO HE'S PUT YOU
OVER A BARREL.
AND SO HE'S--
YEAH, EXACTLY.
HE KNOWS THAT I CAN'T FIRE HIM
BECAUSE I HAVE NO ONE ELSE.
HOW OLD IS HE?
22.
HE'S 22?
YES.
I MEAN,
AT 22 YEARS OF AGE, HE SHOULDN'T
BE RUNNING THE KITCHEN.
BUT SOMEHOW,
THE FOOD TURNS OUT GOOD?
IT DOES TURN OUT GOOD.
HOW IS THAT POSSIBLE?
BECAUSE WE HAVEN'T CHANGED
ANYTHING FOR FOUR YEARS.
OKAY, WELL, WE'LL SEE.
PROVE IT TO ME TONIGHT.
THAT'S RIGHT.
SHOW ME AROUND, PLEASE.
OKAY.
EXCELLENT.
THE GREAT WALL
OF WOODLAND PARK.
THE GREAT WALL
OF WOODLAND PARK.
YES.
I LOVE MY WALL.
DON'T MAKE FUN OF MY WALL.
GOOD. NO, NO, IT'S--
IT'S HIDEOUS.
LADIES, HOW ARE WE?
GOOD, THANK YOU.
THIS IS ANDREA.
ANDREA. OKAY, GREAT.
UH, YOUNG MAN, COME OVER.
HOW ARE YOU, BUDDY?
TREVOR PETERSON.
NICE TO MEET YOU.
TREVOR PETERSON. OKAY.
AND WHAT DO YOU DO?
I'M THE HEAD CHEF.
SO YOU'RE THE YOUNG
22-YEAR-OLD
THAT 90% IS GOOD
AND 10% IS A?
YEAH.
OKAY.
OR THE OTHER WAY AROUND.
WHICHEVER WAY YOU WANT
TO LOOK AT IT.
NO, I'M JUST GOING OFF
WHAT THE OWNER SAID.
HOW DO YOU RATE THE FOOD,
OUT OF TEN?
FIVE.
F--OH.
FIVE.
F--OH.
THAT'S YOUR OWN FOOD,
TREVOR.
WOW.
AND I WOULD GIVE IT
A 50/50
ON TREVOR'S BEHAVIOR.
AND WHERE DOES THIS
STEM FROM?
DID WE FALL OUT?
WE WERE DATING
BACK IN THE DAY,
I GUESS YOU COULD SAY.
RIGHT.
MIGHT EVEN BE A 40/60,
ON THE BAD SIDE.
SERIOUSLY?
YOU MAKE ME THAT MAD.
YOU WERE CAUGHT
TRYING TO PUNCH ME.
WHOA, WHOA, HOLD UP, NOW.
JANELLE--
JANELLE, COME OVER HERE,
MY DARLING, PLEASE.
THIS YOUNG MAN
TRIED TO PUNCH YOU?
YEAH, HE PUSHED ME
INTO THE WALK-IN
AND TRIED TO PUNCH ME,
AND TRIED TO PUNCH ME,
AND WHEN I TOLD HIM
I WAS GONNA CALL THE COPS--
WHEN?
ABOUT A MONTH AGO.
IS THAT REAL?
I DIDN'T--
IT'S SOMEWHAT REAL, YEAH.
SO YOU GRAB HER,
THREATEN TO PUNCH HER,
AND PUSH HER
INTO THE WALK-IN?
AFTER SHE TELLS ME NO ONE CARES
IF I GET FIRED,
NO ONE CARES ABOUT MY
WELL-BEING,
NO ONE CARES ABOUT ME,
NO ONE GIVES A ABOUT ME.
IT'S TRUE, THOUGH.
NO ONE LIKES YOU.
COMING UP...
WE GOT A PROBLEM.
JULIE IS ON THE WARPATH
AS CHEF RAMSAY
TRIES THE FOOD.
WHY DOESN'T HE JUST
LEAVE IT ALONE?
THEN...
ENOUGH PASTA
ENOUGH PASTA
FOR CLOSE TO 400 PORTIONS.
IT'S A DISCOVERY
UNLIKE ANY OTHER.
WHAT FRUITCAKE'S
OPERATING THIS?
AND CHEF RAMSAY
MAY BE READY
TO THROW IN THE TOWEL.
I'M GONNA DRIVE STRAIGHT BACK
TO THE AIRPORT.
AND HE'S NOT THE ONLY ONE.
I'M NOT TAKING
ANY MORE TABLES.
WHAT?
YOU'RE WALKING OUT?
I'M WALKING OUT.
CHEF RAMSAY
HAS ALREADY WITNESSED
SOME MINOR PROBLEMS
LIKE THE DECOR,
AND SOME MAJOR PROBLEMS
LIKE THE SERIOUS TENSION
BETWEEN THE OWNER'S DAUGHTER
AND THE HEAD CHEF.
HE'S HOPING THAT HE CAN FIND
SOME POSITIVITY IN THE FOOD.
HOW ARE YOU, DARLING?
GOOD, THANK YOU. HOW ARE YOU?
ANDREA, RIGHT?
YES.
I TASTED THAT SOUP.
I FELT LIKE GOING STRAIGHT
BACK TO THE AIRPORT.
OKAY, MY DARLING,
LET'S ORDER, SHALL WE?
OKAY.
UM, RIGHT.
LET'S GO FOR THE WILD MUSHROOM
RAVIOLI, PLEASE.
VEAL PICATTA,
AND, UM--
WHERE DID I SEE IT?
THE FRESH PACIFIC SALMON.
OKAY.
OKAY.
MAMA'S OWN MEAT LASAGNA
AS WELL,
AND I'VE GOTTA GO
FOR THE MEATBALLS.
I THINK WE'RE DONE,
MY DARLING.
WOW. THANK YOU.
OF COURSE.
HERE'S HIS ORDERS.
GOT A GOOD MIX.
IS THAT FOR GORDON?
JULIE, YOU'RE IN THE WAY,
LIKE ALWAYS.
YOU KNOW WHAT, TREVOR?
THAT'S , TREVOR,
AND YOU KNOW IT.
KISS MY ASS.
ALTHOUGH I'M NOT A FAN
OF TREVOR'S ANTICS,
I THINK OUR FOOD IS
STILL VERY GOOD.
I THINK OUR FOOD IS
STILL VERY GOOD.
MUSHROOM RAVIOLI.
MUSHROOM RAVIOLIS.
AND WHAT'S THE SAUCE?
IT'S AN ALFREDO SAUCE.
AND CAN YOU ASK THE CHEF WHEN HE
MADE THE RAVIOLIS, PLEASE?
YEAH.
THANK YOU.
WOW, THAT LOOKS LIKE
A PILE OF DEFROSTED SNOW
WITH BEAR
SPRINKLED ALL OVER IT.
TREVOR,
WHEN WERE THE RAVIOLIS
DEFROSTED?
JUST NOW.
JUST MADE THEM, YEAH?
YEAH.
WOW.
DO THEY LOOK HOMEMADE?
I DON'T THINK SO.
THEY'RE FROZEN,
AND THEY WERE JUST MADE.
SO IT'S STORE-BOUGHT.
YES.
YES.
DAMN. CAN THE CHEF MAKE
A RAVIOLI?
I DON'T THINK
THEY EVER HAVE, NO.
CAN YOU ASK HIM
IF HE CAN MAKE A RAVIOLI?
SURE. MM-HMM.
THANK YOU.
UGH.
WOW, THAT IS BAD.
UGH.
TREVOR, HAVE YOU EVER MADE
RAVIOLI BEFORE,
FRESH RAVIOLI?
I HAVE NOT.
DO YOU KNOW HOW?
NO, HE DOES NOT KNOW HOW.
HE'S NEVER MADE THEM,
AND HE DOESN'T KNOW HOW.
HE DOESN'T KNOW HOW?
HE DOESN'T KNOW HOW?
YOU KNOW MAKING PASTA'S LIKE
MAKING BREAD, RIGHT?
SO 550 GRAMS OF FLOUR.
SIX EGG YOLKS.
HE'S HAVING ANDY WRITE DOWN
HOW TO MAKE--
HOW TO MAKE RAVIOLIS?
LOVELY.
YOU BALL IT TOGETHER.
THAT'S CALLED PASTA.
THEN KNEAD IT LIKE BREAD.
OKAY.
YEAH?
I'LL TELL HIM.
OKAY, THANK YOU.
THEY WERE DISGUSTING.
OKAY.
WOW.
DID YOU THROW THAT AWAY?
YES.
WHAT THE
IS WRONG WITH IT?
TREVOR, HE WOULD LIKE YOU
TO GET TOGETHER
550 GRAMS OF FLOUR...
550 GRAMS OF FLOUR...
YEAH?
SIX EGGS,
OIL, A PINCH OF SALT,
EVERYTHING YOU NEED
TO MAKE PASTA.
WHISK 550 GRAMS OF--
I DON'T KNOW WHAT THAT IS.
OF FLOUR. HE NEEDS TO GET
THE STUFF TO MAKE--
I KNOW, BUT WHAT IS 550 GRAMS?
YEAH, THERE'S A CONVERSION.
YEAH, HE'S BRITISH, MOM.
I KNOW, BUT WHAT DOES
THAT MEAN?
WE GOTTA DO THE CONVERSION.
WE HAVE TO FIGURE OUT
HOW MANY CUPS THAT IS.
OKAY, FIGURE IT OUT.
I DON'T KNOW.
OKAY.
HE WANTS HIM TO GET EVERYTHING
TO MAKE RAVIOLI?
HE WANTS HIM TO JUST GET
EVERYTHING TOGETHER,
START MAKING PASTA.
OH, THIS IS GONNA BE
GREAT.
OH, THIS IS GONNA BE
GREAT.
A CHEF THAT DOESN'T KNOW
HOW TO MAKE PASTA?
AND YOU'RE THE HEAD CHEF
OF AN ITALIAN RESTAURANT?
WHAT DO YOU MEAN,
YOU CAN'T MAKE RAVIOLI?
LINGUINI? SPAGHETTI?
LASAGNA?
WOW.
IT'S TOO OILY.
TRIAL AND ERROR.
NEVER DONE IT BEFORE, JULIE.
THANK YOU.
YEAH, THAT'S WAY TOO OILY.
YEAH, THAT IS TOO MUCH
OIL IN THERE.
YES, IT'S SUPPOSED
TO BE DOUGH,
NOT PASTE.
WELL, THAT WAS MY FIRST TRY.
BEAR WITH ME.
TREVOR IS WAY
OUT OF HIS LEAGUE RIGHT NOW.
TREVOR IS WAY
OUT OF HIS LEAGUE RIGHT NOW.
HE HAS ABSOLUTELY NO IDEA
WHAT HE'S DOING.
THAT GUY'S AN IDIOT.
HERE'S YOUR MEAT LASAGNA.
THANK YOU, MY DARLING.
AND THERE'S A BIG,
DISGUSTING THUMB PRINT
WITH MEAT SAUCE.
CAN YOU ASK HIM
JUST TO TAKE HIS PAWS
OFF MY SIDE OF--
YOU SEE THAT THUMBPRINT?
I DO.
IT'S, LIKE,
DUMPED IN THE SAUCE AND--
RIGHT ON THE EDGE OF IT.
YEAH, RIGHT ON THE SIDE
OF THE PLATE.
NOT APPETIZING.
CAN YOU ASK HIM,
JUST QUICKLY WIPE THAT
OFF, PLEASE?
ABSOLUTELY.
AND TELL HIM TO CLEAN
HIS FINGERS, PLEASE.
YES.
CHEF'S THUMBPRINT
ALL OVER MY PLATE,
COVERED IN TOMATO SAUCE.
NO, THANK YOU.
NO, THANK YOU.
THAT'S DISGUSTING.
NOW WHAT?
HE HASN'T TRIED IT YET.
HE JUST WANTS YOU GUYS TO CLEAN
THE EDGES OF THE PLATE.
THERE'S FINGERPRINTS.
THERE'S A REALLY BAD ONE
RIGHT THERE,
AND THERE'S SOME MORE HERE.
AND HE SAID TO MAKE SURE
YOU GUYS CLEAN YOUR HANDS.
YEAH.
I'M STRESSING OUT.
MAMA'S MEAT LASAGNA.
THANK YOU.
UM, DARLING, WHY IS IT
SO WATERY THERE?
UM, THAT WOULD BE
FROM THE MARINARA.
WOW. THANK YOU, DARLING.
YOU'RE WELCOME.
UGH.
DAMN.
DAMN.
THAT IS STONE-COLD.
I MEAN--
WOW.
ANDY, JUST TOUCH THAT THERE
WITH YOUR FINGER.
YIKES. IT'S COLD.
IT IS ICE-COLD.
IT'S ICE-COLD RIGHT HERE.
YEAH, ICE-COLD.
OKAY.
SHOW JULIE.
JULIE?
PLEASE, THANK YOU.
YOU'RE WELCOME.
DISGUSTING.
CHEF WOULD LIKE YOU GUYS
TO FEEL RIGHT HERE.
IT'S COLD.
THAT LASAGNA'S COLD.
THAT LASAGNA'S COLD.
JULIE, IT'S THE MICROWAVE.
I TOLD YOU NOT TO USE
THAT MICROWAVE.
USE THE ONE IN THE BACK,
I SAID.
IT'S NOT GONNA MAKE
A DIFFERENCE.
I GUARANTEE IT.
I SAID TO USE THE ONE
IN THE BACK
BECAUSE I DON'T WANT
THIS TO HAPPEN AGAIN.
IT'S NOT GONNA MAKE
A DIFFERENCE.
IT'S A MICROWAVE.
THEN WHY, ALL OF A SUDDEN,
DID IT CHANGE,
AFTER FOUR YEARS?
THAT'S.
I SAID DON'T USE IT.
OKAY, JULIE.
JULIE'S IN DENIAL
ABOUT EVERYTHING.
AND I DON'T UNDERSTAND WHY
SHE WON'T ACKNOWLEDGE THAT.
MAKE SURE THERE'S NO
FINGERPRINTS.
HERE'S YOUR SPAGHETTI
WITH MEATBALLS.
THANK YOU, MY DARLING.
AND ARE THE MEATBALLS HOMEMADE?
NO, THEY'RE FROZEN.
OH, COME ON.
SERIOUS?
DOES HE KNOW HOW TO MAKE
A MEATBALL?
HE DOES KNOW HOW TO MAKE
A MEATBALL.
OH, OKAY, GREAT.
SO WHY DOESN'T HE DO THEM?
UM, I BELIEVE THAT
THEY USED TO DO THEM,
AND THEY FELL APART
TOO MUCH BEFORE.
THAT MEANS HE DOESN'T KNOW
HOW TO MAKE THEM.
HE DOESN'T KNOW
HOW TO MAKE THEM RIGHT.
WOW.
ASK THE CHEF WHY
HE CAN'T MAKE A MEATBALL.
OKAY.
PLEASE.
YEAH.
THANK YOU, DARLING.
YEAH.
THANK YOU, DARLING.
WOW, THE MEATBALLS
TASTE LIKE...
WARM FOAM.
TREVOR, CHEF WOULD LIKE
TO KNOW WHY
OUR MEATBALLS
WOULD FALL APART.
WHY WOULD YOU NOT BE ABLE
TO MAKE A MEATBALL?
I TOLD HIM THE REASON
WE STOPPED SERVING THEM
IS 'CAUSE THEY FELL APART.
THAT WAS THE ORIGINAL CHEF.
I DIDN'T SAY THAT.
THAT WAS PUTTING WORDS
IN MY MOUTH, THANK YOU.
I WOULD LOVE TO GO BACK
TO MAKING HANDMADE MEATBALLS.
OKAY.
THAT'S.
TREVOR, I CAN'T GET YOU
TREVOR, I CAN'T GET YOU
TO DO PREP,
AND YOU WANT TO MAKE MEATBALLS?
THAT'S GONNA WORK.
HA, HA.
KISS MY ASS.
YOU DON'T WANNA PAY ANYBODY
TO DO ANYTHING.
I HAVE TO BEG YOU TO COME
TO WORK IN THE DAY.
I CAN'T EVEN PUT YOU ON DAYS
BECAUSE YOU DON'T SHOW UP.
DO YOU THINK I WANT TO COME
BACK HERE
AND TRY TO HANDLE
A WHOLE KITCHEN?
YOU DON'T HANDLE THIS KITCHEN.
I HANDLE THIS KITCHEN,
BECAUSE YOU REFUSE
TO DO ANYTHING.
I DON'T KNOW WHAT TO DO.
YOU ASKED FOR THIS JOB.
YOU ALWAYS WALK AROUND SAYING,
"I'M THE HEAD CHEF."
I DIDN'T ASK YOU.
GOD.
NOW DO YOU SEE WHY
NO ONE LIKES YOU?
NOW DO YOU SEE WHY
NO ONE LIKES YOU?
YOU CAN SHUT YOUR MOUTH.
OH, I'M SCARED.
TREVOR SAYS IT WAS
THE ORIGINAL CHEF'S MEATBALLS
THAT FELL APART.
HE'S NEVER MADE
THE MEATBALLS HERE.
OKAY, SO--
HE KNOWS HOW, HE SAYS.
WOW, YEAH, THAT'S, UH,
DREADFUL TEXTURE.
MEATBALLS TASTE FROZEN,
AND THAT MARINARA,
IF YOU JUST TIP THE PLATE
TO THE SIDE--
I'LL ACTUALLY SHOW YOU--
IT'S JUST FULL OF WATER.
I DIDN'T EXPECT
A WATERY MARINARA.
AND THE SPAGHETTI'S
NOT EVEN GLAZED.
IT'S JUST BLAND.
OKAY.
THANK YOU.
NOW WHAT?
NOW WHAT?
THE SPAGHETTI IS NOT GLAZED.
IT'S BLAND.
THE MARINARA'S WATERY.
THE MEATBALLS, YOU CAN TASTE
THEY'RE FROZEN.
- WHAT'S WRONG WITH IT?
- IT'S.
WELL--
I DON'T--I DON'T KNOW
WHAT YOU--
THE SPAGHETTI IS BLAND.
THE MARINARA IS WATERY.
AND HE CAN TELL
THE MEATBALLS ARE FROZEN.
I DON'T THINK
IT WAS THAT BAD.
I DON'T.
I THINK IT'S FINE.
THANK YOU.
OH.
OH.
VEAL PICATTA.
THANK YOU, DARLING.
YOU'RE WELCOME.
MAN, THAT'S BAD.
HOW'S THE VEAL?
YES, IT'S ALL STILL RAW.
SEE THERE?
IT WON'T EVEN CUT, SO--
I'M STILL SCRAPING IT.
IT'S THAT RAW.
IT'S NOT EVEN HOT.
I DON'T MIND IT BEING PINK,
BUT IT'S RAW.
YUCK.
OKAY..
VEAL PICATTA.
VEAL PICATTA.
THE VEAL WAS RAW.
I MEAN, I KNOW IT JUST NEEDS
TO BE KISSED IN THE PAN,
BUT IT WAS THAT THICK.
RAW IN THE MIDDLE.
THE VEAL IS STILL RAW.
IT'S RAW.
RAW?
YEAH.
I MEAN, I CAN'T SAY ANYTHING
ABOUT THAT.
RAW.
I'M STARTING TO GET, LIKE,
PISSED.
EXCELLENT.
THANKS, DARLING.
YOU'RE VERY WELCOME.
AND COULD YOU ASK
THE CHEF TO JUST SHOW ME
HIS BOWL OF PASTA?
YEAH.
THANK YOU.
YOU'RE WELCOME.
CHEF WANTS TO SEE
THE BOWL OF PASTA YOU STARTED.
CHEF WANTS TO SEE
THE BOWL OF PASTA YOU STARTED.
OH, I TOSSED IT.
YOU THREW IT AWAY?
HE THREW IT AWAY.
HE THREW IT AWAY?
HE DID.
WHY?
I HAVE NO IDEA.
HE DID IT EARLIER, I GUESS.
DAMN.
THAT BETTER BE RIGHT.
THANK YOU, DARLING.
WOW.
NOW, WHAT IS THAT?
THAT'S YOUR SALMON
WITH THE BALSAMIC PAINT.
WITH THE BALSAMIC PAINT.
YES.
WITH THE BALSAMIC PAINT.
YES.
IS THE SALMON FRESH?
I BELIEVE IT'S FROZEN
AS WELL.
YOU'RE KIDDING ME.
MM-MM.
IT SAYS "FRESH" ON THE MENU.
IT SAYS "FRESH"
ON THE MENU.
YOU'RE ABSOLUTELY RIGHT.
FRESH PACIFIC SALMON.
FROZEN.
YES, IT'S FROZEN.
GOOD GOD.
I'VE GOTTA TELL YOU,
IT'S TERRIBLE.
THE MASH TASTES WEIRD.
IT TASTES WEIRD?
DO YOU MIND?
NO.
IT JUST--IT JUST--
IT JUST TASTES OLD.
WHEN WERE THEY MADE?
IT JUST TASTES OLD.
WHEN WERE THEY MADE?
I'LL GO FIND OUT.
WOULD YOU MIND?
PLEASE, DARLING.
THANK YOU.
WHEN WERE THE POTATOES MADE,
AND BY WHOM?
ARE YOU KIDDING ME?
WHAT'S WRONG WITH IT?
THE MASHED POTATOES
TASTE OLD.
THEY JUST MADE THEM
LAST NIGHT.
THEY WERE MADE LAST NIGHT.
OKAY.
THAT'S.
THIS IS
STRESSING ME OUT, MAN.
CHEF RAMSAY
LIKED NOTHING TODAY.
AND I DON'T KNOW
WHAT THE HELL HAPPENED,
AND I'M COMPLETELY SHOCKED.
THAT'S.
THERE'S NOTHING WRONG
WITH THAT SALMON.
AND THOSE POTATOES WERE MADE
LAST NIGHT.
SO THAT'S.
I LOVE MY FOOD.
I LOVE MY FOOD.
WHY DOESN'T HE JUST
LEAVE IT ALONE?
WE GOT A PROBLEM.
LUNCH WAS A COMPLETE DISASTER,
AS CHEF RAMSAY DISCOVERED
ISSUE AFTER ISSUE.
WOW.
IT'S NOW APPARENT TO HIM
WHY THIS, THE ONLY ITALIAN
RESTAURANT IN TOWN,
IS STRUGGLING SO MUCH.
UH, LET'S GET THE TEAM OUT.
LET'S HAVE A CHAT.
OKAY.
EVERYBODY, COME.
UH, SO I'M--
I DON'T KNOW WHERE TO START.
HAS ANYONE GOT
AN OUNCE OF TRAINING?
I PERSONALLY DON'T.
I PERSONALLY DON'T.
THE FIRST QUESTION
I ASKED ANDY WAS,
DOES THE CHEF MAKE PASTA?
I DON'T--
HOW BAD DOES THAT SOUND,
WHEN WE'RE STANDING
INSIDE AN ITALIAN RESTAURANT
THAT YOU'RE THE HEAD COOK OF?
THE FACT THAT YOU CAN'T EVEN
MAKE A MEATBALL,
THAT SCARES THE
OUT OF ME.
UH, MY INTEREST HAS DWINDLED.
IF YOU DON'T HAVE
THE INTEREST,
YOU SHOULDN'T BE PUTTING
THE JACKET ON.
I MEAN, IS ANYTHING FRESH?
I DON'T HAVE FRESH FOOD.
EVERYTHING WE COME IN,
EXCEPT FOR OUR PRODUCE--
OKAY, BUT, I MEAN,
YOU DON'T HAVE FRESH FOOD.
ALL OF OUR--
ALL OF OUR--
WE MAKE ALL OF OUR SAUCES.
OH, COME ON.
WE DO.
COME ON, WHAT, DO YOU EXPECT ME
TO GIVE YOU
A ROUND OF APPLAUSE
'CAUSE YOU MAKE YOUR OWN SAUCE?
RIGHT.
MUSHROOM RAVIOLIS.
THE FILLING WAS HIDEOUS.
BLAND SAUCE.
LASAGNA.
STONE--COLD
IN THE MIDDLE.
THE WORST THING ABOUT YOU
DEFROSTING IT--
"A", YOU CAN'T OPERATE
A MICROWAVE,
AND "B", THE BITS
THAT YOU WERE COOKING,
THEY WERE BLAND.
NOW, THE VEAL--
THE VEAL IS OLD.
I'LL TELL YOU THAT.
WHAT DO YOU MEAN, OLD?
I MEAN I DON'T ORDER VEAL
VERY OFTEN.
I MEAN I DON'T ORDER VEAL
VERY OFTEN.
IT WAS RAW. THAT WAS WHAT
I WAS TRYING TO SAY.
OH.
FRESH PACIFIC SALMON,
$18.50.
YEAH?
FROZEN.
FROZEN, VERY WEIRD TASTE,
LOOKED DREADFUL.
OVERCOOKED.
NO ONE COMPLAINS
ABOUT THAT SALMON.
OH, COME ON.
PEOPLE LIKE IT.
SO YOU DON'T THINK THAT
CUSTOMERS NEED TO KNOW
IT'S FROZEN?
IF THEY KNEW IT WAS FROZEN,
DO YOU THINK THEY'D ORDER IT?
DOES IT SAY "FRESH"
ON THE MENU?
YES.
OH, OKAY, WELL, THEN--
BIG, BOLD LETTERS.
OKAY, THEN THAT'S A MISTAKE.
YOU DON'T KNOW.
NO.
IT WAS CHANGED W--
IT WAS CHANGED.
WHEN WAS IT CHANGED?
WHEN WAS IT CHANGED?
HOW LONG AGO WAS IT FRESH?
ABOUT 2 1/2, 3 YEARS.
2 1/2, 3 YEARS AGO,
SO A WHILE.
WHEN DID THE SALMON ARRIVE?
COULDN'T TELL YOU, HONESTLY.
YOU COULDN'T TELL ME.
I COULDN'T TELL YOU.
OH, MY GOD.
I'VE SEEN THAT SALMON IN THERE
FOR A WHILE.
I DON'T BELIEVE THAT EITHER.
I'M JUST SAYING.
I DON'T BELIEVE THAT EITHER.
THAT'S OKAY.
OKAY.
WHY DO YOU GO IN DENIAL
WHEN THEY'RE TELLING THE TRUTH,
AND THEY'RE
IN THE ENGINE ROOM?
BECAUSE I'M THE ONE
THAT ORDERS THE FOOD.
BUT WE'RE THE ONES THAT COOK
AND MAKE THE FOOD.
I DON'T COOK IT,
BUT I ORDER IT.
I DON'T COOK IT,
BUT I ORDER IT.
SO WHEN WAS THE LAST TIME
YOU ORDERED SALMON?
PROBABLY TWO WEEKS AGO.
WHY ARE YOU SHAKING
YOUR HEAD?
'CAUSE IT'S BEEN IN THERE
LONGER THAN A MONTH.
TREVOR, THAT IS.
DO YOU THINK
CUSTOMERS LOCALLY,
DO YOU THINK THEY
SHOULD LEAVE THEIR HOMES,
COME INTO YOUR RESTAURANT
AND PAY FOR FROZEN FOOD
THAT THEY COULD COOK
BETTER AT HOME?
I THINK OUR FOOD'S GOOD.
I'M STANDING BY MY FOOD.
I THINK OUR FOOD'S GOOD.
SO... WHAT PART
OF STORE-BOUGHT
FROZEN FOOD
DO YOU THINK IS GOOD?
DO YOU THINK IS GOOD?
I THINK OUR FOOD'S GOOD.
HELP ME TO UNDERSTAND.
WHAT PART DO YOU THINK
IS GOOD?
I THINK IT'S GOOD.
NO--
I MEAN, I DON'T UNDERSTAND
WHAT YOU'RE ASKING ME.
OKAY, SO OUT OF ALL
THE DISHES THAT I HAD,
THE VEAL PICATTA THAT'S OLD,
THAT YOU AGREE TO...
I DO.
THE LASAGNA THAT'S MICROWAVED
THAT WAS STONE-COLD,
NOT EVEN MICROWAVED PROPERLY,
AND THE SALMON
WITH THE PAINT.
I'M ASKING YOU, VERY POLITELY,
WHAT PART OF YOUR MENU
DO YOU THINK IS GOOD?
I THINK OUR FOOD'S GOOD.
BUT YOU'RE NOT STUPID.
I'M NOT STUPID.
SO--MEATBALLS FROZEN,
SAUCE WATERY,
LASAGNA--
LASAGNA--
THEY CAN'T EVEN
REHEAT IT PROPERLY.
AND THEN WHY ARE YOU BLOWING
SMOKE UP YOUR OWN ASS,
TELLING YOURSELF
IN A DELUDED WAY
THAT YOUR FOOD'S GOOD?
OR HAVE I MISSED THE TRICK,
AND I HAVEN'T ORDERED SOMETHING
THAT YOU SAID
I SHOULD BE EATING?
I THINK OUR FOOD'S GOOD.
WHO'S TELLING YOU IT'S GOOD?
THE CUSTOMERS.
THEY'RE NOT COMING.
THAT'S WHY YOU'RE IN DEBT,
YOU'RE PUTTING YOUR FUNDS
INTO THIS PLACE.
OKAY, FINE.
NO, BUT--
COME ON, THEN, MAN UP.
I WILL SAY THIS.
WE HAVE NEVER HAD A CUSTOMER--
ANDY WILL B--
I HAVE VERY--
HAD VERY FEW CUSTOMERS
EVER ACTUALLY COMPLAIN
TO MY FACE.
OKAY, JANELLE,
I'M NOT INTERESTED
I'M NOT INTERESTED
ABOUT THE CUSTOMERS THAT BLOW
SMOKE UP YOUR ASS CURRENTLY.
I'M INTERESTED
IN THE CUSTOMERS
THAT AREN'T COMING
ANY LONGER.
AND TRUTHFULLY,
MOST CUSTOMERS
DON'T LIKE TO COMPLAIN
TO YOUR FACE.
THEY JUST DON'T COME BACK.
THEY VOTE WITH THEIR FEET.
I DON'T THINK
YOU'VE GOT ANY IDEA
HOW THIS BUSINESS
IS FUNCTIONING.
I DO UNDERSTAND HOW
THE BUSINESS IS FUNCTIONING.
YOU DON'T KNOW
WHAT'S ON YOUR MENU.
YOU DON'T KNOW
HOW IT'S WRITTEN.
YOUR CHEFS DISAGREE WITH YOU.
I MEAN, I'VE NEVER SEEN
SO MANY PEOPLE
SO FAR APART.
SO MANY PEOPLE
SO FAR APART.
AND THE PROOF'S
IN THE TASTING.
'CAUSE IT FELT
JUST ALL OVER THE SHOP.
YOU ARE WAY OUT OF YOUR DEPTH.
THE FOOD--
BLAND, BORING, DATED.
AND WHEN A HEAD COOK
CAN'T EVEN OPERATE
A MICROWAVE, THAT SCARES
THE OUT OF ME.
BUT THE OWNER SAID
YOUR FOOD'S GOOD.
SO...
CONTINUE KISSING THEIR ASS.
WOW.
"MY FOOD'S GOOD."
"MY FOOD'S GOOD."
YEAH.
"MY FOOD'S GOOD."
"MY FOOD'S GOOD."
WELL, THAT WASN'T PLEASANT.
TREVOR'S BEING A LITTLE.
DON'T CRY.
IT HURTS MY FEELINGS.
I KNOW.
IF YOU CRY, I'LL CRY.
OH, GOD.
THAT WAS BRUTAL.
THAT WAS A LITTLE
TOO ROUGH.
THAT WAS A LITTLE
TOO ROUGH.
LET'S GO OUTSIDE.
OKAY.
THAT WAS VERY UNPLEASANT.
I DON'T EVEN KNOW
IF I'VE EVER FELT
LIKE THIS BEFORE...
EVER IN MY LIFE.
THIS IS HORRIBLE.
AFTER A FRUSTRATING CONVERSATION
WITH THE DEFIANT OWNER
ABOUT THE MANY PROBLEMS
WITH THE FOOD...
HI, THERE.
HOW Y'ALL DOING?
CHEF RAMSAY RETURNS TO SEE
HOW THE DISHES ARE PREPARED
BY THIS BAND
OF YOUNG COOKS
AT MANGIA MANGIA.
SO TALK TO ME ABOUT THE LINE.
HOW DOES THAT--
HOW DOES THIS ROLL?
WELL, WE GOT OUR SAUTE.
SAUTE?
YEP. ALL OF OUR RAWS--
OUR VEGGIES, OUR PRODUCE,
YADA YADA.
WHAT'S IN HERE?
THE MEATBALLS AND SAUSAGE
AND MARINARA.
THE MEATBALLS AND SAUSAGE
AND MARINARA.
IT'S LIKE AN OIL SLICK
IN THERE.
WOW.
THAT'S TERRIBLE.
IS THAT NORMALLY LIKE THAT?
SHE SAID THE SPINACH WAS TART,
DIDN'T TASTE FRESH.
I THINK IT LOOKS
JUST FINE.
WE HAVEN'T MET, HAVE WE?
YES, SIR.
HOW LONG HAVE YOU
BEEN HERE, BUD?
COUPLE MONTHS.
COUPLE OF MONTHS?
WHAT'S WRONG WITH THE PLACE,
IN YOUR MIND?
WE HAVE A LEADERSHIP PROBLEM.
THESE GUYS HAVEN'T BEEN
TRAINED PROPERLY.
YEAH, YOU'RE NOT WRONG.
HONESTLY, I DON'T FEEL
THAT JULIE HAS
THE LEADERSHIP QUALITIES.
WE HAVE A VERY YOUNG STAFF,
AN INEXPERIENCED STAFF,
AND UNFORTUNATELY,
SHE'S THE BIGGEST REASON
THAT THEY'RE NOT
WHERE THEY NEED TO BE.
THAT THEY'RE NOT
WHERE THEY NEED TO BE.
OH, NO, WHAT'S WRONG,
JANELLE?
SAID THEY'RE TOO SALTY,
SO THEY'RE ORDERING
SOMETHING ELSE,
JUST SO YOU KNOW.
TOO SALTY.
ARE YOU NOT INTERESTED
IN TASTING THIS
WHEN IT COMES BACK,
OR YOU JUST, IT,
IT COMES BACK?
I JUST SAY IT.
I DON'T TASTE IT.
YOU JUST SAY IT
AND DON'T TASTE IT?
YES, CHEF.
WOW.
IT'S YELLOW.
IT'S LIMP.
JULIE, THAT'S THE SPINACH
FROM BEHIND THE LINE.
IT CAN'T LOOK LIKE THIS.
IT'S BEHIND THE LINE.
THEY'RE COOKING WITH IT.
OKAY, WHY DOES THE SPINACH
LOOK LIKE THIS?
THAT'S WHAT WE'VE BEEN
GETTING IN.
NO WAY.
AND WE'VE HAD TO WASH IT
BECAUSE SOMEONE LAST NIGHT HAD
A PIECE OF SAND IN IT.
SERIOUSLY?
WHAT THE IS THIS?
WHAT THE IS THIS?
SPINACH THAT YOU ORDERED.
THIS IS NOT--
OUR SPINACH HAS NEVER,
NEVER, NEVER, NEVER,
NEVER LOOKED LIKE THIS.
HE'S TRYING TO IMPRESS
CHEF RAMSAY.
BUT THAT IS NOT TREVOR.
TREVOR IS A SPOILED
LITTLE BASTARD
THAT REFUSES
TO DO HIS JOB.
I HAVE NEVER SEEN OUR SPINACH
LOOK LIKE THIS
IN FOUR YEARS.
THEY'VE COOKED WITH IT.
THEY'VE SENT IT.
YOU'VE CHARGED FOR IT.
YOU NEED TO SEE IT.
I SEE IT.
AND YOU'RE JUST GONNA LET THEM
COOK WITH IT?
NO, I'M GONNA HAVE--
WE'RE GONNA HAVE
TO FIGURE SOMETHING OUT.
UH-HUH.
THROW THAT OUT.
IT'S HARD NOT TO LAUGH.
I KNOW..
I KNOW..
LOOK AT THIS IN HERE.
IN THE WALK-IN HE GOES.
THERE'S MOLD ON THE FLOOR.
LOOK AT THAT.
THIS IS AN ABSOLUTE HORROR.
IT'S JUST USED
LIKE A TRASH CAN.
THEY'RE EVEN BUYING
PEELED ONIONS.
HOW MUCH PASTA
ARE THEY COOKING?
MAN, IS HE EXPECTING
A PASTA RUSH?
AND MORE PASTA.
HE'S OBSESSED WITH SPAGHETTI.
CONTAINERS OF PASTA COOKED.
ALL THIS WORK FOR WHAT?
WHAT IS HE DOING?
OKAY.
JULIE, YOU GOT TWO SECONDS?
SURE.
JULIE, YOU GOT TWO SECONDS?
SURE.
HOW OFTEN DOES
THE RESTAURANT COOK PASTA?
ABOUT EVERY DAY,
EVERY OTHER DAY.
SO, LIKE, TWICE A DAY?
FRESH FOR LUNCH,
FRESH FOR DINNER?
NO.
ONCE A DAY,
THEY'LL COOK IT IN THE--
LIKE, MIDDAY.
ALL RIGHT.
YEAH.
UH-HUH, OKAY.
DO YOU HAVE ANY IDEA
WHAT'S GOING ON
BEHIND HERE?
THIS WILL BE USED TODAY.
CAN YOU STOP DREAMING?
DO YOU HAVE ANY IDEA
HOW MANY PORTIONS ARE IN HERE?
NO, I DON'T.
YOU'VE GOT--
YOU'VE GOT NO IDEA
HOW MANY PORTIONS
OF CAPPELLINI PASTA
ARE IN THERE?
NO, I DON'T.
OKAY, HOW MANY
DO YOU THINK, THEN?
ROUGHLY?
20?
20.
NOW, THAT IS A LOT
OF CAPPELLINI.
NOW, THAT IS A LOT
OF CAPPELLINI.
THAT'S JUST ONE CONTAINER.
IT'S PASTA MANIA.
1, 2, 3, 4,
5, 6, 7, 8,
9, 10, 11, 12,
13, 14, 15, 16.
ENOUGH PASTA FOR CLOSE
TO 400 PORTIONS
ON THIS TABLE HERE.
AND WE'VE GOT HOW MANY
CUSTOMERS TONIGHT?
53.
47.
47.
I DON'T KNOW WHY THERE'S
THIS MUCH PASTA COOKED.
I'M ONLY ASKING YOU
BECAUSE I DON'T KNOW EITHER!
I'M LOOKING AT IT THINKING,
WHAT FRUITCAKE'S
OPERATING THIS?
WHAT FRUITCAKE'S
OPERATING THIS?
WE DON'T HAVE
THIS MUCH PASTA.
IT DIDN'T REPRODUCE ITSELF.
LET'S GET THAT RIGHT.
I ABSOLUTELY AGREE
WITH YOU.
THERE'S USUALLY THREE.
ONE, TWO, THREE.
NOT ALL THIS OTHER.
THESE TWO, I DON'T KNOW
WHY THESE ARE HERE.
YOU JUST TOLD ME THIS IS ALL
GONNA BE USED IN A DAY.
NO, I'M SAY--
IF YOU--IF IT--
OKAY, THEY USUALLY--
'CAUSE HERE'S THE THING.
I'M GONNA GET CHANGED.
OKAY.
AND I'M GONNA DRIVE STRAIGHT
BACK TO THE AIRPORT,
BECAUSE YOU ARE
JUST ME.
OKAY, LET ME ASK YOU THIS.
PLEASE.
HOW CAN THEY COOK THE PASTA
FOR EVERY ORDER THAT FAST?
DOESN'T IT TAKE--
IT WOULD--
THESE PEOPLE WOULD BE WAITING.
"THESE PEOPLE
WOULD BE WAITING."
"THESE PEOPLE
WOULD BE WAITING."
SO THIS IS CAPPELLINI.
I KNOW IT IS.
WHICH COOKS IN HOW LONG?
ABOUT THREE MINUTES.
90 SECONDS.
I'M TELLING YOU...
I HAVE NEVER SEEN--
I'M NOT A CHEF.
I HAVE NEVER SEEN
ANYTHING AS BAD AS THIS.
OKAY.
BUT WHAT I'M JUST TRYING
TO EXPLAIN TO YOU
IS COMMON SENSE.
MAYBE YOU ARE
A FAST-FOOD RESTAURANT.
IT'S DINNER SERVICE
AT MANGIA MANGIA.
I HAVE NEVER SEEN
ANYTHING AS BAD AS THIS.
AND CHEF RAMSAY HAS DISCOVERED
OVER 400 PORTIONS
OF PRE-COOKED PASTA,
AND JULIE REFUSES TO TAKE
ANY RESPONSIBILITY.
MAYBE YOU ARE
A FAST-FOOD RESTAURANT.
LOOK AT ALL THIS PASTA!
I AGREE WITH YOU.
OH, NO, NO MORE PASTA.
WHERE DID THAT COME FROM?
THAT'S GLUTEN-FREE.
THIS IS GLUTEN-FREE.
GLUTEN-FREE.
THIS IS GLUTEN-FREE.
GLUTEN-FREE.
AND THERE'S THE ANGEL HAIR
THAT IS FROM--
SOMEBODY NEEDS TO GO WAIT
ON MY TABLE.
YOU GUYS NEED TO PICK UP
TABLE 19.
YOU CONTINUE
RUNNING YOUR BUSINESS.
I DON'T WANT TO STOP YOU.
ANY MORE PASTA
IN THE HOUSE?
NOT THAT I KNOW OF, CHEF.
ME.
THEY WAY OVERCOOKED PASTA
LIKE YOU WOULDN'T BELIEVE.
THEY'RE TRYING TO BURY ME.
YEAH, I THINK THEY ARE TOO.
HOW'S THAT FISH LOOKING?
NOT THE PRETTIEST,
BUT I'M GETTING IT OUT.
I DON'T KNOW WHY JULIE DOESN'T
WANT TO FIRE TREVOR.
HE HALF-ASSES STUFF.
HE'S LAZY.
SO WHAT IS THAT?
IT'S OUR MEAT LASAGNA.
WE NUKE IT FOR FOUR MINUTES,
PUT CHEESE ON,
WE NUKE IT FOR FOUR MINUTES,
PUT CHEESE ON,
AND NUKE IT FOR TWO MINUTES.
SO IT'S A DOUBLE NUKE.
WOW.
THAT LOOKS LIKE
A SCIENCE EXPERIMENT.
NOW YOU'RE GONNA PUT IT
BACK IN THERE WITH CHEESE?
CHEESE ON IT.
MY GOD.
OH, ME.
HOLD ON A MINUTE.
WHERE'S THAT GOING NOW?
EGGPLANT--
INTO THE MICROWAVE.
AND THEN WHAT?
BACK ON THE PLATE.
THEN BACK ON THE PLATE.
AND MARINARA,
AND SEND IT OUT.
HELL.
CAN I USE ANY
OF THE MICROWAVES?
PSH, I DON'T KNOW.
MICROWAVES ARE FULL
RIGHT NOW.
OH, FOR SAKE.
ONCE AGAIN,
WE'RE WORKING THAT MICROWAVE.
ONE, TWO OVENS.
ONE, TWO OVENS.
ONE, TWO, THREE
MICROWAVES.
MORE MICROWAVES THAN OVENS.
I HAVE TO AGREE.
OH, , HOLD ON.
GET THAT.
OH, MY GOD.
IT'S HOT.
AND WHAT IS THIS?
THEY'RE SUPPOSED TO BE
VEGGIE LASAGNAS,
BUT THE MICROWAVE, LIKE,
GOOS IT OUT.
THE FINAL RESULT
IS A HARD PIECE.
I CAN'T EVEN CUT IT.
THAT'S BECAUSE IT'S BEEN
MICROWAVED TOO LONG.
YEP.
DOCTOR, DO YOU NEED A SCALPEL?
I THINK THE PATIENT IS DEAD.
JULIE?
YES?
TIME OF DEATH, 7:44.
JUST TOUCH THAT
FOR TWO SECONDS.
IT WON'T HURT.
MM-HMM.
IT WON'T HURT.
MM-HMM.
BUT WHEN YOU JUST SAY
"OKAY," IT'S LIKE--
I'M NOT SAYING OKAY.
I'M SAYING,
SOMETHING'S UP.
SOMETHING'S UP.
WHY DOES IT LOOK
LIKE THAT, TREVOR?
BECAUSE IT'S MICROWAVED.
WE HAVE BEEN COOKING THESE
FOR FOUR YEARS THIS WAY.
ALL OF THE SUDDEN,
THEY'RE UP?
IT'S BEEN UP
FOR A WHILE.
NO, THEY HAVEN'T.
DID YOU USE THE MICROWAVE
THAT I SAID DON'T USE?
YEAH.
THEN WHY'D YOU USE IT?
'CAUSE ALL THE MICROWAVES
DO THE SAME THING.
WHY'D YOU USE
THE ONE I SAID--
'CAUSE ALL THE MICROWAVES
DO THE SAME THING.
I'M SERIOUS, KEVIN.
IF YOU USE IT AGAIN,
ME AND YOU ARE GONNA HAVE
A PROBLEM.
ALL RIGHT.
HA. DEAL.
HA. DEAL.
KEVIN HAS NEVER TALKED
TO ME THAT WAY,
AND I CAN SEE THAT TREVOR
IS RUBBING OFF ON THAT GUY.
CHRIS, HURRY UP.
I NEED TO PUT SOMETHING IN.
WHAT DO YOU WANT ME
TO DO?
I CAN'T GO ANY FASTER
THAN THE COMPUTER'S GOING.
NO, I--
YOU'RE FIDDLY- AROUND.
I'M NOT--
I'M NOT DOING ANYTHING.
YOU WANT TO PLATE UP
THESE RAVIOLIS
AND GET 'EM OUT?
WASN'T THERE SUPPOSED
TO BE NO SAUCE?
KISS MY ASS.
WHILE JULIE AND TREVOR CONTINUE
TO POINT THE FINGER
AT EACH OTHER...
IT IS SALTY.
IT'S SO SALTY.
CHEF RAMSAY OBSERVES
THE MAJORITY OF TABLES
IN THE DINING ROOM
ARE DISAPPOINTED
WITH THE FOOD.
ARE DISAPPOINTED
WITH THE FOOD.
THAT'S OVERCOOKED.
MEDIUM-WELL.
SHOULD BE A THIN, PINK LINE,
GENTLEMEN.
THIN, PINK LINE.
OH, THAT'S--
THAT'S JUST--
IT'S WAY OVER.
IT'S WAY OVER.
TASTES FROZEN.
RIGHT?
CAFETERIA?
YEAH.
SO VERY SORRY
ABOUT THAT.
THEY ARE WORKING
ON ANOTHER ONE FOR YOU.
SHOULD BE OUT
IN JUST A SECOND.
WOW.
WHAT HAPPENED?
THEY WEREN'T HAPPY WITH
THE BREADING ON THE EGGPLANT.
THEY SAID IT WAS TOO THICK
AND DIDN'T TASTE FRESH.
TRUTHFULLY, NOW, WHEN WAS
THE LAST TIME THAT WAS CHANGED,
YOUR BREADCRUMBS?
YESTERDAY.
YESTERDAY.
SO YOU DON'T DO IT DAILY?
NO.
WOW.
SHE COMPLAINS
ABOUT THE PRICE.
WHO COMPLAINS ABOUT THE PRICE?
JULIE.
WHAT ELSE DO YOU PUT
IN THERE?
CHICKEN AND EGGPLANT.
YOU BREAD EGGPLANT...
YES.
AND CHICKEN
IN THE SAME CONTAINER?
YES.
BUT LOOK AT THAT IN THERE.
YEAH.
SO WHAT HAPPENS
FOR A VEGETARIAN?
CROSS-CONTAMINATION.
I HONESTLY NEVER EVEN
THOUGHT ABOUT THAT.
JULIE.
YES?
THEY CHANGE YOUR BREADCRUMBS
ONCE EVERY TWO DAYS.
YOU LAUGH.
I'M NOT LAUGHING AT YOU.
I'M LAUGHING
'CAUSE THAT'S.
I'M LAUGHING
'CAUSE THAT'S.
WHAT I'M TRYING TO SAY
IS THAT I ASKED
ABOUT THE BREADCRUMBS.
I UNDERSTAND.
THE KITCHEN SAID THEY CHANGE
THEM EVERY TWO DAYS.
THAT'S--I DON'T--OKAY.
SO WHEN--WHEN--
OKAY.
IN YOUR MIND, WHEN DO THEY
CHANGE THEM?
EVERY DAY.
YOU'RE SAYING ONE THING.
THEY'RE SAYING THE OTHER.
ALL I WANT IS THE TRUTH.
OKAY.
THAT'S ALL I WANT!
I UNDERSTAND THAT.
IS THIS FROM YESTERDAY?
YES.
AND HOW OFTEN DO
YOU CHANGE IT?
EVERY OTHER DAY.
EVERY OTHER DAY?
YES.
BECAUSE JULIE MAKES SURE
THAT YOU DON'T THROW
THEM AWAY.
THAT'S.
OKAY, IT'S WORSE THAN THAT.
DO YOU KNOW WHAT
THEY PUT IN THERE?
EGG.
CHICKEN...
AND EGG.
AND EGGPLANT.
AND EGGPLANT.
I KNOW WHAT THEY PUT
IN THERE.
WHAT I'M CONCERNED ABOUT
IS IN THERE,
THERE'S BITS OF CHICKEN.
I UNDERSTAND THAT.
IF I WAS SAT HERE WITH MY WIFE
OR MY CHILDREN,
AND THEY WANTED
A VEGETARIAN DISH,
AND THEY GOT BITS
OF CHICKEN--
OKAY, I'M NOT TAKING
ANY MORE TABLES.
WHAT?
I'M STRESSED OUT.
I'M NOT TAKING
ANY MORE TABLES.
YOU'RE CLOSING DOWN.
I JUST CANNOT DO THIS
AND THAT.
DURING DINNER SERVICE
AT MANGIA MANGIA...
LOOK AT ALL THIS PASTA!
CHEF RAMSAY HAS DISCOVERED
OVER 400 PORTIONS
OF PRE-COOKED PASTA...
THAT LOOKS LIKE
A SCIENCE EXPERIMENT.
AND ALMOST EVERY DISH
BEING COOKED
IN THE MICROWAVE.
OWNER JULIE STILL MAINTAINS
THAT HER FOOD IS GOOD
AND THAT ALL
OF TONIGHT'S PROBLEMS
ARE CAUSED BY THE COOKS.
I'M NOT TAKING
ANY MORE TABLES.
YOU'RE CLOSING DOWN?
I JUST CANNOT DO THIS
AND THAT.
I'M WAITING ON TABLES.
I'M WAITING ON TABLES.
CAN YOU PASS THEM ON
TO THE WAITERS OR NOT?
YES, I CAN.
IT'S JUST GOING FROM BAD
TO WORSE, AND YOU SEEM
TO BE HAPPY WITH IT.
MOM, YOU JUST GOT, LIKE,
FOUR TABLES.
WHAT THE HELL DO YOU WANT ME
TO DO, JANELLE?
I DON'T KNOW.
YOU NEED TO CHECK
ON YOUR TABLES, THOUGH.
JULIE'S IN FOR IT.
MM-HMM.
WHAT'S THE SOUP TODAY?
ITALIAN WEDDING.
WHO MADE THAT SOUP?
IT'S STORE-BOUGHT.
WEDDING SOUP FROZEN.
WHAT ELSE?
WHAT ELSE IS FROZEN?
YEAH.
EVERYTHING.
HERE, I'LL SHOW YOU.
YEAH, WE GOT A FULL
FREEZER FULL.
THIS IS INSANE.
WE GOT OUR TUNA.
WE GOT OUR TUNA.
WE GOT OUR SALMON.
WE GOT OUR BEEF.
WE'VE GOT OUR CHICKEN.
WE'VE GOT OUR SOUP.
SO EVERYTHING'S FROZEN?
EVERYTHING.
SO THERE'S NOTHING FRESH?
NO, SIR.
NOTHING.
DEEP BREATHS, DEEP BREATHS,
DEEP BREATHS.
JULIE, HAVE YOU GOT TWO SECONDS?
TONIGHT'S THE WEDDING SOUP.
YES.
YEAH. POPULAR?
YES.
CHEF MADE IT?
RIGHT. WELL, THEY--
THEY DEFROSTED IT.
THEY DEFROSTED IT.
THAT'S IT.
AND THE CUSTOMERS LOVE IT?
YES. THEY DO LIKE IT.
HOW MANY OF THEM KNOW
THAT IT'S FROZEN?
I HAVE NOT HAD
THAT CONVERSATION.
RIGHT.
BUT YOU TAKE THEIR MONEY.
YES, I DO.
YES, I DO.
SHAME ON YOU.
WHAT DO YOU WANT ME
TO SAY?
YOU'VE GIVEN UP,
HAVEN'T YOU?
NO, I HAVEN'T GIVEN UP
AT ALL.
YOU DON'T THINK
YOU CAN DO BETTER?
NO.
YOU THINK IT'S FINE
TO MICROWAVE FROZEN FOOD?
I'M NOT MICROWAVING
FROZEN FOOD.
WE'RE MICROWAVING--
YOU THINK IT'S OKAY
TO SERVE FROZEN MEATBALLS?
THEY'RE NOT FROZEN.
THE MEATBALLS ARE FROZEN.
THEY START OUT FROZEN.
WOULDN'T THAT BE FROZEN?
NO. NO, NO, NO, NO, NO.
YOU'VE WORKED
AT THREE RESTAURANTS.
YOU CAN'T BE THAT STUPID.
AND I KNOW YOU'RE NOT.
I WOULD RESPECT YOU MORE
IF YOU WOULD JUST
I WOULD RESPECT YOU MORE
IF YOU WOULD JUST
BE HONEST WITH YOURSELF.
I'M BEING HONEST.
YOU'RE DONE, HONEY.
YOU'RE NOT FIT
TO RUN THIS RESTAURANT.
YES, I AM.
WHAT QUALIFIES YOU?
YEAH, I WAS JUST
ABOUT TO ASK THAT.
YOU GO AWAY.
GET OUT.
GO AWAY FROM MY FACE RIGHT NOW.
WOW.
IT'S A FAKE.
IT'S NOT FAKE.
IF IT'S NOT FAKE,
THEN WHAT IS IT?
IT'S A RESTAURANT.
WHERE IS THERE A RESTAURANT?
HERE.
YOU DON'T MAKE ANYTHING.
YOU BUY EVERYTHING.
IF I GOT THOSE TABLES
OUT OF THAT DINING ROOM
TO WATCH YOU REHEAT
EGGPLANT, LASAGNA,
MEATBALLS,
THEY WOULD THEMSELVES.
THEY WOULD THEMSELVES.
I THOUGHT IT WAS NORMAL.
WHEN YOU GO TO RESTAURANTS,
WHAT DO YOU EXPECT?
FRESH OR REHEATED FROZEN
VIA A MICROWAVE TWICE?
DO YOU EXPECT THAT
AS A CUSTOMER?
NO, I DON'T.
SO WHY DO YOU DO IT?
BECAUSE THAT'S HOW I THOUGHT IT
WAS SUPPOSED TO BE DONE.
YOU DIDN'T.
'CAUSE YOU DON'T GIVE
A.
I DO GIVE A.
WHERE DO YOU GIVE A?
45 COVERS IN TONIGHT.
IF I ASK 45 CUSTOMERS,
"WHAT PERCENTAGE DO YOU THINK
OF YOUR FOOD WAS FRESH?"
WHAT DO YOU THINK
THEY WOULD SAY TO ME?
I--
NO, YOU TELL ME.
NO, YOU TELL ME.
WHAT DO YOU THINK
THEY WOULD SAY?
DO YOU THINK THEY THINK
IT'S NORMAL?
EXCUSE ME,
LADIES AND GENTLEMEN.
OH, JULIE--JULIE.
WHAT?
ARE YOU RUNNING AWAY?
NO, I THOUGHT YOU WERE DONE.
CAN WE ASK THE CUSTOMERS
A QUESTION?
I THOUGHT WE WERE DONE.
OH, NO, NO.
I'M NOT DONE YET.
SHORTLY, I'LL BE DONE.
FIRST OF ALL, I'M SORRY
TO DISTURB YOUR DINNER.
JUST OUT OF INTEREST,
WHEN YOU DECIDED TO COME HERE
THIS EVENING,
YOU LOOK AT THE MENU.
WHAT PERCENTAGE
OF THAT MENU
WOULD YOU EXPECT TO BE FRESH?
LET'S START
FROM TABLE TO TABLE.
LADIES?
90 TO 100.
90 TO 100.
90 TO 100. MADAM?
90 TO 100.
SIR?
100 ALL THE WAY.
WELL, I AM DEEPLY SORRY.
BUT LET ME
TELL YOU SOMETHING.
IT'S NOT EVEN 5% FRESH.
IT WAS OBVIOUS.
AND 95% OF EVERYTHING
YOU'VE EATEN THIS EVENING
IS FROZEN.
AND YOU CAN COOK BETTER
AT HOME, YES?
YES.
YES.
SO WHY DO YOU THINK
IT'S FINE NOW?
I'M LEAVING.
YOU RUNNING AWAY?
I'M NOT TAKING ANY MORE.
JULIE.
JULIE.
I'M WALKING OUT.
YOU'RE WALKING OUT?
WOW.
JUST NOT IN THE MOOD FOR IT.
I'M NOT GONNA BE SCREAMED AT
LIKE THAT.
I CAN'T DO IT.
JULIE--
I CANNOT DO THAT.
I'M WALKING OUT.