Kitchen Nightmares (2007–2014): Season 7, Episode 9 - Bella Luna - full transcript

TONIGHT ON KITCHEN NIGHTMARES...

WHAT IN THE
IS GOING ON?

CHEF RAMSAY TRAVELS
TO EASTON, PENNSYLVANIA,

TO TRY AND TURN AROUND
AN ITALIAN RESTAURANT

THAT IS ON THE VERGE
OF SHUTTING ITS DOORS.

I'M AMAZED YOU'VE STAYED OPEN
FOR THREE YEARS.

THE OWNER ROSARIA
IS CLUELESS...

I DON'T KNOW
WHY WE DON'T HAVE PEOPLE

COMING THROUGH THE DOOR.

AS SHE HAS NO IDEA

WHY HER RESTAURANT
IS FAILING.



YOU CAN'T BE THIS NAIVE.

AM I A SUPERWOMAN?

SHE MAY HAVE BOUGHT
THIS RESTAURANT

FOR HERSELF
AND HER TWO SONS...

FOR HERSELF
AND HER TWO SONS...

WHICH TABLE DID SHE SAY I NEED--
WAIT, WAIT.

BUT THEIR LACK OF EXPERIENCE

HAS THE RESTAURANT
IN A FREEFALL.

THE FOOD IS HIDEOUS...

THAT'S LIKE BABY VOMIT.

AND THE STANDARDS
ARE REPULSIVE.

OH, YOU DIRTY BASTARDS.

CHEF RAMSAY IS IN

FOR AN EXTREMELY
DIFFICULT CHALLENGE...



YOU HAVE BIG ISSUES HERE.

AS HE IS FORCED TO DEAL
WITH AN OWNER

WHO SEEMS MORE CONTENT
WITH SHIFTING THE BLAME...

I'M NOT THE CHEF, GORDON.

THAN FIXING HER RESTAURANT.

YOU'RE YELLING AT ME.

THIS IS AN ISSUE THAT YOU SHOULD
TAKE UP WITH THE CHEF.

THIS IS AN ISSUE THAT YOU SHOULD
TAKE UP WITH THE CHEF.

OH, MY GOD.

AS FOR THE STAFF,

THEY'RE COMPLETELY FED UP.

YOU TOLD ME NO SPECIALS.

THEN SHE GOES OUT
AND SAYS "SPECIAL."

AND THEY AREN'T THE ONLY ONES.

I DON'T THINK I'LL EVER COME
BACK TO THIS RESTAURANT.

CHEF RAMSAY TRIES HIS BEST

TO SAVE A RESTAURANT
THAT MIGHT JUST BE IMPOSSIBLE...

YOU'RE BOTH DESTROYING
EACH OTHER.

TO SAVE.

THE NEXT PERSON THAT THROWS
THAT OUT AT ME,

I WILL THROW THEM OUT.

WHAT IS THAT?

YOU'RE SERVING ROTTEN FOOD.

YOU'RE SERVING ROTTEN FOOD.

THEY'RE NOT CRAP.
THEY'RE DELICIOUS.

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.

EASTON, PENNSYLVANIA,

IS LOCATED AN HOUR AWAY
FROM PHILADELPHIA.

JUST OUTSIDE OF DOWNTOWN EASTON
IS BELLA LUNA,

AN ITALIAN RESTAURANT OWNED
BY ROSARIA SCOLLO...

THIS TABLE RIGHT HERE.
THANK YOU.

WHO BOUGHT THE RESTAURANT
IN 2010

WHO BOUGHT THE RESTAURANT
IN 2010

FOR HER TWO SONS
MAURIZIO AND GIANFRANCO.

THAT'S FOR NICOLE.

MY SON GIANFRANCO
WENT TO CULINARY SCHOOL,

AND ONE OF HIS DREAMS
WAS TO OWN HIS OWN RESTAURANT.

TWO CHICKEN PARMS,
PENNE VODKA,

AND CHICKEN AND BROCCOLI.

SO WE FOUND A PLACE HERE,
AND WE TOOK A CHANCE.

EVERYTHING OKAY?

I FEEL THE COMMUNITY HAS NOT
RESPONDED TO US

THE WAY WE THOUGHT.

I DON'T FEEL
THEY REALLY APPRECIATE

I DON'T FEEL
THEY REALLY APPRECIATE

FINE ITALIAN COOKING.

I JUST DON'T THINK THIS IS WORTH
COMING BACK TO EVER.

WE'RE IN A STATE THAT WE DON'T
HAVE MUCH BUSINESS AT ALL.

YOU KNOW, THERE'S DAYS
WE GOTTA CLOSE EARLY.

THERE'S DAYS WE DON'T OPEN
FOR LUNCH.

IF THIS GUY COMPLAINS STILL,
LET ME KNOW.

PEOPLE OF EASTON
LIKE MEDIOCRE ITALIAN FOOD,

FROZEN FOOD,
AND THAT'S NOT WHAT I DO.

FYI, THEY SENT
THE SOUP BACK.

THEY SAID IT TASTED FATTY.

JUST FYI.
IT TASTED FATTY.

I STUDIED IN ITALY,
AND I WORKED WITH CHEFS,

AND I KNOW
WHAT ITALIAN FOOD IS.

AND I KNOW
WHAT ITALIAN FOOD IS.

THIS CHICKEN'S BURNT.

WHAT DO YOU MEAN
THIS CHICKEN IS BURNT?

DOES THAT LOOK LIKE
BURNT CHICKEN?

PLEASE.
IT DOESN'T TASTE BAD TO ME.

WHAT ARE WE DOING WRONG?

THAT'S MY QUESTION
TO MYSELF.

"WHAT AM I DOING WRONG?"

BELLA LUNA, PERSONALLY,

I THINK IT LOOKS
LIKE A MORGUE.

WHEN YOU WALK
INTO THIS PLACE,

I THINK,
"WHERE'S THE VIEWING?"

DO I GO THROUGH THAT DOOR?

IS THAT
WHERE THE BODY'S LAID OUT?

IS THAT
WHERE THE BODY'S LAID OUT?

WHY DID THEY WANT
TO SPEAK TO ME?

WHY CAN'T YOU DEAL WITH IT?

I-I COULD--
I TRIED TO DEAL WITH IT,

BUT THEY ASKED
TO GO OVER MY HEAD.
WHY DON'T YOU GO TALK TO THEM?

I'VE BEEN DEALING WITH EVERYBODY
ALL NIGHT.

ROSARIA IS
VERY DISORGANIZED...

WHY ARE YOU IN THE KITCHEN, MA?

YOU SHOULD BE OUT
ON THE FLOOR.

BECAUSE I'M TRYING
TO HELP OUT.

NO, NO, NO, NO, NO,
YOU GOTTA HELP OUT ON THE FLOOR.

AND SHE'S NOT A LEADER.

EVERYBODY IS RUNNING AROUND,

BURNING THE CANDLE
AT BOTH ENDS.

BELLA LUNA SHOULD BE ON THE MAP,

BELLA LUNA SHOULD BE ON THE MAP,

AND IT'S JUST NOT.

AND WE NEED
SOMETHING DIFFERENT.

IF WE HAVE TO CLOSE,
I WILL BE VERY DISAPPOINTED

BECAUSE WE WORKED
SO HARD

TO MAKE THIS DREAM HAPPEN,

AND IT WOULD JUST
KINDA KILL ME.

IT REALLY WOULD.

BELLA LUNA.

HELLO.
WELCOME, CHEF RAMSAY.

HOW ARE YOU?
I'M TRACI.

TRACI--OH.
THANK YOU SO MUCH.

NICE TO SEE YOU.
IS THIS YOUR PLACE?

NO, I AM THE MANAGER HERE.

ROSARIA SCOLLO OWNS IT
AND HER TWO SONS,

GIAFFY, OUR HEAD CHEF...
OKAY, GREAT.

MAURIZIO, THE SON.
SO MOTHER AND SON...

MOTHER AND TWO SONS.
RUN THE PLACE.

DO YOU NORMALLY
GREET CUSTOMERS

BEFORE THEY EVEN GET OUT
OF THE CAR?

NO, YOU'RE SPECIAL.
SERIOUS?

I'M SPECIAL.
YOU'RE ABSOLUTELY SPECIAL.

I'M HAPPY TO BE HERE.
AND YOU SMELL GOOD.

ON A SCALE OF ONE TO TEN,
HOW BAD ARE THEY?

ON A SCALE OF ONE TO TEN,
HOW BAD ARE THEY?

- 2.
- OH,.

THEY'RE VERY STUBBORN.

ROSARIA CODDLES GIAFFY.

YOU KNOW, IF A CUSTOMER
SENDS A PLATE BACK,

SHE'LL DEFEND THE SON
INSTEAD OF SAYING,

"THE CUSTOMER'S ALWAYS RIGHT."
WOW.

THAT MAKES ME INSANE.
ARE THE LOCALS BITING?

NO, NO, NOT AT ALL.
NO, NO ONE'S BITING?

AND THIS PLACE
SHOULD BE BANGIN'.

WE HAVE TO DO THINGS.

I RUN
A FIFTY SHADES OF GREY BINGO

ON A THURSDAY NIGHT.

SAY THAT AGAIN.

FIFTY SHADES OF GREY BINGO.
BINGO?

IT'S ADULT BINGO.
ADULT BINGO.

ARE HANDCUFFS INVOLVED?
NO, NO.

WELL, THEY COULD BE
IF YOU WANTED THEM.

WELL, THEY COULD BE
IF YOU WANTED THEM.

BUT I MEAN, WHY WOULD YOU--
NO, GOD, NO.

JEEZ, MAN.
I JUST ARRIVED.

WE JUST TRY
AND THINK OF ANYTHING

THAT WILL CREATE
A BUZZ, A STIR.

BUT--OKAY, YOUR HAIR
LOOKS GREAT, BY THE WAY.

TURN AROUND.
IT LOOKS LOVELY.

IT'S A CHIA PET, BUT--

IT'S--
CAN WE GET INSIDE?

PLEASE COME.
IT'S AN HONOR.

AND THANK YOU FOR THE BRIEFING,
BY THE WAY.

I APPRECIATE IT.
OH, THANK YOU FOR COMING.

ALL RIGHT.

IS IT CHRISTMAS?

YEAH.

WHAT'S WITH ALL
THE CHRISTMAS DECORATIONS?

UM...

WE ARE IN THE MIDDLE
OF JULY, RIGHT?

WE ARE IN THE MIDDLE
OF JULY, RIGHT?

IT'S CHRISTMAS IN JULY.

HI.

OH, HELLO.

HELLO, CHEF RAMSAY.
YOU MUST BE...

I'M ROSARIA.
ROSARIA, NICE TO SEE YOU.

CAN I GIVE YOU
A HUG AND A KISS?

OH.
I'M ITALIAN.

THAT'S WHAT WE DO.

NICE TO MEET YOU.
LET'S GO INSIDE, SHALL WE?

IN THE BAR
AND HAVE A LITTLE CHAT.
SURE.

EXCELLENT.

OKAY, FIRST OF ALL,

LET'S GO BACK
TO THE BEGINNING.

HOW LONG YOU BEEN OPEN?
THREE YEARS.

THREE YEARS.
OKAY, GOOD.

AND WHAT KIND OF BACKGROUND
DO YOU HAVE?

I DON'T HAVE EXPERIENCE
OF OWNING MY OWN RESTAURANT.

I DON'T HAVE EXPERIENCE
OF OWNING MY OWN RESTAURANT.

NEITHER DID MY SON,

BUT WE ALL HAVE
THE PASSION FOR FOOD.
MM-HMM.

AND SINCE GIANFRANCO
WENT TO SCHOOL

AND HE WANTED
TO BECOME A CHEF,

YOU KNOW,
THIS WAS OUR DREAM.

SO HE HAS
RESTAURANT EXPERIENCE?

UH, WELL,
WHEN HE FINISHED SCHOOL,

HE DID AN INTERNSHIP
IN MANHATTAN...
YEAH.

AND THEN AFTER THAT,

WE JUST JUMPED IN HERE,
SO I WOULDN'T SAY--

WHAT?
I WOULDN'T SAY HE HAD--

INTERNSHIP TO OWNERSHIP?
YES.

NO, COME ON.
SO WE ALL--YES.

WHAT ABOUT THE BIG BIT
IN BETWEEN,

THE THINGS CALLED EXPERIENCE?
DIDN'T HAVE ANY.

BUT YOU HAD A VISION.

BUT YOU HAD A VISION.

WE HAD A VISION.
WE FOLLOWED IT.
WOW.

SO HOW'S THE FOOD?

I THINK
IT'S MORE AUTHENTIC THAN--

THAN OTHER PLACES AROUND HERE.
OKAY, RIGHT.

WE MAKE EVERYTHING FRESH.
WE DON'T USE ANYTHING FROZEN.

THAT'S GREAT NEWS.
YOU KNOW, WE ONLY HAVE
ONE FREEZER.

AND THIS IS THE WAY
I WANT IT TO BE.

I WANT TO BRING OUT
FRESH ITALIAN FOOD.
SURE.

BUT WHY WOULDN'T EASTON
EMBRACE THAT?

WHY WOULDN'T THEY SUPPORT THAT?
I DON'T KNOW.

I THINK
THEY'RE USED TO ONE THING.

LIKE, IF THEY'RE USED
TO FROZEN FOOD

AND YOU GIVE THEM
FRESH AUTHENTIC,

THEY WILL NOT
APPRECIATE IT.

SO YOU'RE SAYING
THEY'D BE MORE UPSET

WITH FRESH AS OPPOSED
TO FROZEN?
YEAH.

THE FOOD IS NOT
THE PROBLEM HERE.

THE FOOD IS NOT
THE PROBLEM HERE.

IT'S PROBABLY MORE
OF THE COMMUNITY

REALLY DON'T KNOW ABOUT
FRESH AUTHENTIC ITALIAN FOOD.

GOOD AFTERNOON, CHEF.

MAURIZIO.
MAURIZIO.

GOOD TO SEE YOU.
MAURIZIO, AND THIS IS--

AND THIS IS--THIS IS--
CHEF GIANFRANCO.

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

GOOD TO SEE YOU, BUD.

SO THIS IS A DREAM
COME TRUE FOR YOU, RIGHT?

IT IS.
YOU RUNNING A BUSINESS
WITH YOUR MOM.

YES.

AND ARE THERE ANY ISSUES

WITH YOU AND YOUR MOM
RUNNING THIS RESTAURANT?

UH, YES.

LIKE COMMUNICATION.

ME AND MY MOM--
I MEAN, IT'S KINDA LIKE,

ME AND MY MOM--
I MEAN, IT'S KINDA LIKE,

YOU KNOW, HARD
'CAUSE IT'S YOUR MOTHER.

AND, YOU KNOW,
WE ARE BOTH BOSSES TOGETHER,

BUT SOMETIMES I DON'T AGREE,
AND I TELL HER,

BUT SHE JUST DON'T LISTEN.

NOW HOW WOULD YOU RATE
YOUR FOOD

IN TERMS OF A SCALE
OF ONE TO TEN?

WHERE WOULD YOU GO?
EIGHT.

EIGHT?
FANTASTIC.

WELL, LISTEN, I'LL CATCH UP
WITH YOU AFTER LUNCH.

OKAY.
YEAH.

THANK YOU, CHEF.
THANK YOU.

HERE WE GO, CHEF.

BAR, DINNER, LUNCH.

BAR, DINNER, LUNCH.
YES, SIR.

GOD ALMIGHTY.

OKAY, WHO'S BEEN WRITING LETTERS
TO OUR CUSTOMERS?

OKAY, WHO'S BEEN WRITING LETTERS
TO OUR CUSTOMERS?

"THANK YOU FOR CHOOSING
BELLA LUNA."

OKAY, "WE TAKE GREAT PRIDE
IN PREPARING EVERY MEAL

AND REFUSE TO SERVE
SUBSTANDARD FOOD."

THAT'S AN IDEA.

I LIKE THAT.
GOOD.

SHOULD WE ORDER?
OKAY.

WHAT WOULD YOU LIKE?
OKAY, MY DARLING.

I'LL GO
FOR THE VEAL SALTIMBOCCA,

THE PENNE ALLA VODKA...
OKAY.

AND THROW SOME MUSSELS
IN THERE AS WELL.

MARINARA?
YES, PLEASE.

ALL RIGHT.
THANK YOU, MY DARLING.

YES, CHEF.

HERE WE GO.
OKAY.

HERE WE GO.
OKAY.

HE WANTS VEAL SALTIMBOCCA,
PENNE ALLA VODKA.

THAT'S IT.

OH,
AND A MUSSELS MARINARA, PLEASE.

DAMN, COOKING
FOR A WORLD-CLASS CHEF.

OH, HELLO.
HOW ARE YOU?

I'M VERY GOOD.
HOW ARE YOU?

VERY WELL.
WHAT'S YOUR NAME?

NICOLE.
NICOLE.

HOW LONG HAVE YOU BEEN HERE?
A YEAR AND A HALF.

IN YOUR MIND,
WHAT'S WRONG WITH THE PLACE?

MANAGEMENT NOT FOCUSING ON,

IN MY OPINION, WHAT THEY'RE
SUPPOSED TO BE DOING.

SO TOTALLY UNFOCUSED.
YEAH.

THERE'S A LOT
OF NAME-CALLING,

THERE'S A LOT
OF NAME-CALLING,

DISRESPECTFULNESS IN THE BACK.

REALLY?
WHAT, FROM THE KITCHEN?

YEAH.
MAN.

YEAH.
WELL, ENJOY YOUR MEAL.

THANK YOU.

SHE SEEMS LIKE
A NICE GIRL.

NO, NO.
WHAT DO YOU MEAN?

OUT OF HER MIND.
SERIOUS?

YES, CHEF.

NICOLE IS A MORON.

DID I SERVE YOU?

NICOLE NEEDS TO BE
OUT OF HERE,

BUT I LEAVE THAT UP
TO ROSARIA.

AND THIS IS
THE SALTIMBOCCA.

AND THIS IS
THE SALTIMBOCCA.

YES, CHEF.
THANK YOU, DARLING.

OKAY.

WOW.

I DON'T THINK
THIS IS EDIBLE.

MY GOD,
IT'S BLAND, CHEWY,

AND IT'S BEEN BEATEN
THE CRAP OUT OF.

DISGUSTING.

I THINK HE'S COMPLAINING
ABOUT THE VEAL, GIAF,

THAT IT'S TOUGH.

I DID IT TEN--
NOT EVEN TWO SECONDS.

I FLIPPED IT REALLY QUICK.
TENDERIZE IT?

I FLIPPED IT REALLY QUICK.
TENDERIZE IT?

I MEAN, WE DO HAVE
ONE OF THE BEST VEALS.

WE GET IT FROM THE BUTCHER
IN QUEENS,

SO I DON'T KNOW,
UNLESS YOU OVERCOOKED IT.

I DID NOT
OVERCOOK IT, MA.

WELL...

THIS IS SO OVERCOOKED.

IT'S EXTRAORDINARY.

HAVE A LITTLE TASTE
OF THAT.

OH, MY GOOD GOD.

I MEAN, IT'S DUSTED
WITH FLOUR.

VERY, YES.

SEE THIS HERE?
THAT--THAT'S GUNGE.

THAT'S JUST RAW FLOUR
THAT IS LIKE--

YOU COULD MAKE A
PIZZA DOUGH WITH THAT.

THAT'S--
THAT'S GUNGE.

I'LL REMOVE IT.
THANK YOU, CHEF.

THANK YOU.

THANK YOU.

WOW.

HOW'S THE VEAL, TRAY?

VEAL'S OVERCOOKED.

HE SAID--
GUNGE, HE CALLED IT.

IT'S--IT'S JUST FLOUR.

WOW.

I MEAN,
THIS IS CRAZY.

IF CHEF RAMSAY
DOESN'T LIKE THE VEAL,

THERE'S NOTHING I CAN DO
ABOUT THAT

BECAUSE THAT'S THE WAY
IT'S MADE,

AND I'M NOT GONNA
CHANGE THAT.

OKAY, CHEF,
THIS IS OUR PENNE ALLA VODKA.

CAN I JUST GIVE YOU THAT?
IT'S ALL YELLOW,

AND BITS OF CRAP.

AND BITS OF CRAP.

WHY IS IT DROWNED
IN SAUCE?

I CANNOT ANSWER THAT.

I MEAN, IT'S LIKE BABY VOMIT.

THE SAUCE IS DISGUSTING,

AND THAT IS GROSS.

CAN THE CHEF
NOT COOK PASTA?

WE HAVE INCONSISTENCIES.

YOU SHOULD HAVE GRABBED
THE PENNE

THAT I COOKED
THIS MORNING.

WHY?

THE PENNE THAT I JUST COOKED,
IT'S SITTING THERE FRESH.

IT DIDN'T EVEN
GET OILED YET.

WHAT--WHAT DO YOU MEAN
IT DIDN'T GET OILED?

WHAT--WHAT DO YOU MEAN
IT DIDN'T GET OILED?

THE PENNE
I COOKED YESTERDAY.

I'M SURE
THERE'S A DIFFERENCE.

IT STILL TASTES GOOD.

HE DIDN'T LIKE THE TASTE?

NO, NO.
HE DIDN'T LIKE THE TASTE?

AWFUL.
HE SAID IT WAS LIKE BABY VOMIT.

BABY VOMIT.

WOW.

OKAY.

ROSARIA, COME OVER.

APART FROM BEING DROWNED
IN SAUCE,

THE PASTA'S LIKE MUSH.

WOULD YOU MIND?

WOULD YOU MIND?

'CAUSE EVERYONE STARTS THINKING
I'M EXAGGERATING,

BUT IT'S, LIKE, OVERCOOKED.

DISGUSTING.

BUT THE FLAVOR
IS NOT BAD.

OH, I DISAGREE.

DISAGREE WITH THE FLAVOR?

THE SAUCE IS BLAND,
THERE'S NO SALT IN THE SAUCE,

AND THERE'S
TOO MUCH GARLIC.

BUT FOR ME,
THE FUNDAMENTALS,

WHEN IT COMES
TO AN ITALIAN RESTAURANT,

IS THE PASTA.

THE PASTA'S OVERCOOKED.
THAT'S THE EMBARRASSING PART.

ANYWAY, CAN YOU GET THE CHEF
TO TASTE THAT?

OKAY.
EXCELLENT.

THANK YOU.

WOW.

TASTE THE PASTA.

HE SAID IT'S DROWNED
IN SAUCE,

AND IT DOESN'T
HAVE ANY FLAVOR.

AND IT DOESN'T
HAVE ANY FLAVOR.

THE SAUCE DOESN'T HAVE
ANY FLAVOR?

THAT'S WHAT HE SAID.

EIGHT OUT OF TEN?

TRUST ME, RIGHT NOW,
HE'S NOT EVEN

EIGHT OUT OF A HUNDRED.

ALL RIGHT,
THANK YOU, CHEF.

I HOPE.
GOOD LUCK.

WOW.

ARE WE SHORT?

THAT'S IT.

WHEN I THINK
OF ITALIAN CUISINE,

IT'S DONE WITH AN EXCITING,
GENEROUS AMOUNT

OF MUSSELS IN A BOWL.

BUT THAT HAS TO BE
THE TIGHTEST PORTION OF MUSSELS

BUT THAT HAS TO BE
THE TIGHTEST PORTION OF MUSSELS

I'VE EVER SEEN
IN MY ENTIRE LIFE.

IS THAT WHAT
CUSTOMERS GET?

THIS IS WHAT
CUSTOMERS GET, CHEF.

BUT HOW MUCH IS THAT?

I'M NOT REALLY SURE,
CHEF.

CAN YOU FIND OUT
HOW MUCH THIS ONE IS?

YES, CHEF, I WILL.
PLEASE?

I MEAN, SERIOUSLY.

OH, MY GOD,
HOW MUCH ARE THE MUSSELS?

LOOK IN THE COMPUTER, TRACI,
AND FIND OUT.

SISTER.

WOW, YOU REALLY
JUST SAID THAT TO ME.
YOU SHOULD KNOW, $10.

YOU DIDN'T KNOW, YOU OWN
THE PLACE, SISTER.

I KNOW, $10.
YOU SHOULD KNOW TOO.
AW, COME ON, COME ON, COME ON.

I KNOW, $10.
YOU SHOULD KNOW TOO.
AW, COME ON, COME ON, COME ON.

IT'S $10.

HOW HARD WAS THAT
TO TELL ME

WHEN I'M DEALING
WITH THIS?

UGH.
I THOUGHT IT WAS A MUSSEL.

IT'S A CLOVE
OF GARLIC.

DAMN.

$10, CHEF.

HOLY CRAP.
THEY TASTE FROZEN.

CAN YOU JUST CHECK
WITH THE CHEF?

BECAUSE THEY ARE
SO CHEWY.

YES, I WILL, CHEF.
YEAH, PLEASE?

MAN.

ARE THE MUSSELS FROZEN?

YES.

YES.

WE SHOULD HAVE FRESH MUSSELS.

WE CANNOT HAVE
FRESH MUSSELS

WHEN WE HAVE A MENU
THAT'S EXTREMELY LARGE.

THEY TASTE SO--

YES, CHEF,
THEY ARE FROZEN.

OH, HOLD ON A MINUTE,
HOLD ON A MINUTE, COME ON.

CAN YOU COME IN THE KITCHEN
WITH ME?

YES, SIR.

SO FAR,
HE LIKES NOTHING.

I'M GONNA START FLIPPING OUT
IN TWO SECONDS.

AFTER OWNER
ROSARIA'S DESCRIPTION

OF BELLA LUNA'S FOOD
AS AUTHENTIC AND FRESH...

DISGUSTING.

CHEF RAMSAY
IS BEYOND DISAPPOINTED,

AND HE IS IN NEED
OF AN EXPLANATION.

OKAY, COME OVER.

UH, I DON'T KNOW
WHERE TO START.

MY EXPERIENCE AT LUNCHTIME
WAS DREADFUL,

AND THERE WAS NOTHING AUTHENTIC
IN WHAT YOU JUST SERVED ME,

AND I'M STRUGGLING.

THE BIG KICK

THE MUSSELS
ARE ACTUALLY FROZEN.

WHY ARE YOU SERVING
FROZEN MUSSELS?

WHY ARE YOU SERVING
FROZEN MUSSELS?

NO, AND I NEED TO KNOW
BECAUSE YOU TOLD ME FRESH.

I'M ONLY GOING
ON WHAT YOU TOLD ME.

WE DON'T SELL
ENOUGH MUSSELS

FOR ME TO HAVE THEM
FRESH EVERY WEEK.

SO THEN WHAT'S
THE MOST IMPORTANT THING

TO DO ABOUT THAT DISH?

TAKE IT OFF THE MENU.

TAKE THEM OFF THE MENU.

SO WHY HAVEN'T YOU?

SHE DOESN'T WANT
TO TAKE THINGS OFF THE MENU.

SHE.
WHO IS SHE?

MY MOTHER.

WHY WON'T SHE DO IT?

I DON'T KNOW, MAYBE WE CAN'T
AFFORD TO MAKE NEW MENUS.

I TRY NOT TO HAVE ANYTHING
FROZEN ON THE MENU.

STOP, "I TRY NOT TO HAVE
ANYTHING FROZEN ON THE MENU."

STOP, "I TRY NOT TO HAVE
ANYTHING FROZEN ON THE MENU."

DID YOU JUST SAY THAT?

YES, YOU DID SAY THAT,
BUT THEN--

RIGHT, SO THEY'RE FROZEN.

THEN HIM, AS A CHEF,
HE SHOULD TELL ME,

"TAKE THEM OFF THE MENU."
I DID TELL YOU.

HIM, AS A CHEF?

I DID TELL YOU.
YES, TAKE THEM OFF THE MENU.

WHY IS IT STILL ON?

WHY?

IT'S STILL ON
BECAUSE THERE'S

A CONSTANT CIRCLE
OF MISCOMMUNICATION.

WHO WANTS IT OFF?
WHO WANTS IT ON?

AND IT STILL STAYS ON
BY THE END OF THE WEEK.

- I'LL TELL YOU-

THINKING THAT YOU CAN JUST
BUY A RESTAURANT

BECAUSE IT--
IT SUCCUMBS TO YOUR DREAMS.

BECAUSE IT--
IT SUCCUMBS TO YOUR DREAMS.

YOUR FUNDAMENTALS
ARE ALL SCREWED UP,

AND YOU HAVE
BIG ISSUES HERE,

FROM MAKING PASTA
TO PROPER SEASONING.

YOU'VE GOT MORE CHANCE
WINNING THE LOTTERY

THAN YOU HAVE
BECOMING A SUCCESS HERE.

CAN YOU READ THAT?

UH...

UH...

GOOD EVENING, JUST GIVE ME
A QUICK RUN-THROUGH.

HOW DOES THE LINE WORK?
WHO DOES WHAT?

HE STAYS ON THAT SIDE.
I STAY ON THIS SIDE.

WE TRY NOT TO, LIKE,
CROSS EACH OTHER,

SO WE DON'T STEP
ON EACH OTHER'S TOES.

WHY CAN'T WE GET TICKETS?

THESE ARE
WHAT WE HAVE.

ARE THEY JUST ON BITS
OF PAPER LIKE THAT?

YES, YOU HAVE BITS OF PAPER
LIKE THAT.

THAT'S INSANE.

THERE'S NO PROPER TICKETS.

SHOW ME
THOSE SHRIMP, PLEASE.

WHERE DID THEY COME FROM?
THE MICROWAVE, DUSTIN?

YEAH, WE DEFROST THEM
IN THE MICROWAVE.

YEAH, WE DEFROST THEM
IN THE MICROWAVE.

SO FROZEN SHRIMP.

YEP.

FANTASTIC.
OKAY.

WHAT'S THAT IN THERE?

DEFROSTING CHICKEN IN
A WASH-HAND BASIN FULL OF BLOOD.

AND THEN WE'RE PREPPING IT
NEXT TO A COOKED MEATBALL.

WOW.

HERE, GO AHEAD.

I'M NOT SEEING
VERY MUCH

WHAT YOU'RE PORTRAYING
ON THE FRONT OF THE MENU,

YOU KNOW,
THE FRESH INGREDIENTS,

AND PLEASE BE UNDERSTANDING.

YOU KNOW
THE CHICKEN'S FROZEN?

THE CHICKEN,
WE BUY FRESH.

THE CHICKEN,
WE BUY FRESH.

THE CHICKEN'S FROZEN.
WHY DON'T YOU COME AROUND?

I'LL SHOW YOU WHERE THE--
MM-HMM.

WERE THOSE CHICKEN BREASTS
FROZEN?

YEAH, THEY WERE.
THANK YOU.

THE CHICKEN'S NOT FRESH.
IT'S FROZEN.

WE'RE DEFROSTING IT HERE
IN THE WASH-HAND BASIN.

SEE THAT BLOOD THERE?

AND YOU DON'T KNOW
THAT THIS IS FROZEN?

YOU'RE YELLING AT ME.

THIS IS AN ISSUE
THAT YOU SHOULD

TAKE UP WITH THE CHEF.

DO YOU KNOW
WE DEFROST THE SHRIMP

IN THE MICROWAVE
BEFORE WE SERVE IT TO THEM?

NO, I KNOW THAT WE PUT IT
IN ICE WATER.

WHAT?

DUSTIN?
YES.

YOU WERE DEFROSTING
THE FROZEN SHRIMP WHERE?

IN THE MICROWAVE.
WE DON'T PUT THEM IN THE WATER?

IN THE MICROWAVE.
WE DON'T PUT THEM IN THE WATER?

NO.

OKAY, SO YOU DIDN'T
TELL ME ANY OF THIS

WHEN I FIRST MET YOU.

ALL YOU TOLD ME ABOUT
WAS YOUR FRESHNESS.

YOU TURNED AROUND
AND SAID THE--

THE AUTHENTICITY
AND WHAT YOU STAND FOR.

THAT'S WHAT YOU TOLD ME.

RIGHT, AND I STILL BELIEVE
IN THAT.

YOU BELIEVE IN IT, BUT YOU'RE
NOT ACTUALLY PRACTICING IT.

YES.

SO YOU'RE SAYING ONE THING
AND DOING THE OPPOSITE.

RIGHT.

HELL.
WHAT?

AFTER FEELING MISLED
BY ROSARIA

ABOUT THE FRESHNESS
OF THE FOOD...

UGH, GOD.

CHEF RAMSAY DECIDES TO DO

A LITTLE INVESTIGATING
TO FIND OUT

A LITTLE INVESTIGATING
TO FIND OUT

WHAT IS REALLY GOING ON
IN THIS RESTAURANT.

UGH, HOW MUCH CHICKEN

DOES ONE RESTAURANT NEED?

CALAMARI'S NOT EVEN FROZEN.

DOWN HERE--WOW.

MY DELICIOUS ITALIAN MUSSELS.

HAVE YOU GOT
TWO SECONDS, ROSARIA?

WHAT HAPPENED NOW?

HOW MUCH CHICKEN

DO YOU THINK
YOU HAVE IN THE FREEZER?

I DON'T KNOW.

LET ME SHOW YOU.

I RARELY COME DOWN HERE,
SO I REALLY DON'T KNOW.

I RARELY COME DOWN HERE,
SO I REALLY DON'T KNOW.

WE BUY IT FRESH.
IT'S FRESH.

REALLY?
JUST--

THAT'S THE CALAMARI
WE GOT TODAY.

FROZEN AT THE BOTTOM?
RIGHT.

HOLD IT.

WE GOT IT IN
THIS MORNING.

AND WE'RE FREEZING IT,

AND THEN
WE'RE DEFROSTING IT

TO SEND IT BACK OUT.

WHY SHOULD ANYBODY WAIT

FOR LIKE THIS?

I SAW THE CALAMARI BRING IN--
FRESH TODAY.

IT'S FRESH.
WE BRING IT IN FRESH.

IT'S FRESH.
WE BRING IT IN FRESH.

WE GOT THE DELIVERY
THIS MORNING.

ARE YOU CRAZY?

SO WHY ARE YOU
IN DENIAL?

THE KITCHEN IS NOT
MY RESPONSIBILITY.

I HAVE ENOUGH RESPONSIBILITIES,
GORDON.

AM I A SUPERWOMAN?

HOW COULD YOU NOT KNOW?

I DON'T HAVE 20 YEARS
OF EXPERIENCE.

IF YOU ARE MAKING
THE STATEMENT

OF BEING FRESH,
BEING AUTHENTIC,

YOU DON'T NEED
20 YEARS' EXPERIENCE.

YOU SHOULD KNOW EVERYTHING.

YOU SHOULD KNOW
WHAT'S GOING ON IN EVERY FRIDGE.

SO IT'S MY FAULT?

SO IT'S MY FAULT?

SO IF IT'S NOT YOUR FAULT,
THEN WHOSE IS IT?

I'M NOT THE CHEF, GORDON.

YOU'RE POINTING
EVERYTHING OUT ON ME.

STAY HERE, AND LET ME GO
AND GET HIM.

GO AHEAD.
YEAH.

RAMSAY'S DOWN
IN THE BASEMENT.

UH-OH.
YEAH, UH-OH.

HAVE YOU GOT TWO SECONDS?
YEAH.

WHAT'S THE MATTER?
LET ME SHOW YOU.

YOU DON'T PREP
THAT MUCH CHICKEN

AND THEN FREEZE IT
LIKE THAT.

WE BUY THEM FRESH,
AND WE BREAD THEM,

AND WE MAKE THEM
OURSELVES.

YOU'RE TELLING ME THAT,

SO I SAT THERE LIKE AN IDIOT,
BELIEVING YOU.

I DIDN'T CALL YOU
AN IDIOT.

I'M CALLING MYSELF
AN IDIOT

BECAUSE I BELIEVED YOU.

YOU'RE ALLOWING THESE PRACTICES
TO HAPPEN,

MAKING FALSE CLAIMS.

I'M NOT A FAN
OF FROZEN FOOD.

I DON'T--I DON'T GET THIS.
I DON'T LIKE FROZEN FOOD.

YOU'RE ENDORSING IT.

YOU RUN A BUSINESS
SELLING IT.

YOU RUN A BUSINESS
SELLING IT.

I--LIKE I SAID,
I DON'T--

YOU'RE SAYING NO.
THIS IS INSANE.

YOU DON'T LIKE
FROZEN FOOD.

I DON'T LIKE
FROZEN FOOD.

WHAT THE?

I DON'T LIKE
FROZEN FOOD.

SO YOU HAVE THE NERVE
TO SERVE IT TO YOUR CUSTOMERS?

SO IT'S NOT WORKING
BECAUSE THIS IS FROZEN?

THAT'S WHAT
YOU'RE TELLING ME?

IF SOMETHING IS FROZEN,
IT'S BAD?

IF IT STAYS FROZEN,
IT'S BAD?

COME ON.

YOU CAN'T BE THIS NAIVE.

YOU CAN'T BE THIS NAIVE.

I DON'T KNOW
WHY WE DON'T HAVE PEOPLE

COMING THROUGH THE DOOR.

I FEEL LIKE SCREAMING

BECAUSE IT'S LIKE
YOU'RE IN DENIAL.

THIS IS NOT COST CONTROL.

THIS IS STUPIDITY
AT ITS BEST.

YOU DON'T NEED TO BE
A CULINARY GENIUS

TO IDENTIFY
HOW BAD THIS IS.

WHY DIDN'T YOU STICK UP?

HE'S RIGHT, YOU KNEW IT
FROM THE MINUTE

WE CAME IN HERE, MA.

OKAY.
THAT'S--THAT'S SO WRONG.

HE WANTS TO HEAR IT
FROM YOU.

HE WANTS TO HEAR IT
FROM YOU.

I WOULD SAY
IT'S MY MOTHER'S FAULT.

IT'S HER RESTAURANT.

AND I MIGHT BE POINTED
AS THE BAD GUY, BUT I'M NOT.

AFTER BEING FRUSTRATED
WITH GIANFRANCO AND ROSARIA

OVER THE DEPLORABLE STATE
OF THEIR FOOD STORAGE,

CHEF RAMSAY
HEADS BACK UPSTAIRS

TO SEE WHAT'S INSIDE
THE WALK-IN REFRIGERATOR.

UGH.
LOOK AT THAT.

A LIZARD IN A DESERT
WOULDN'T EAT THAT.

WOW.
ROTTEN THROUGH AND THROUGH.

ABSOLUTELY DISGUSTING.

FRESH TURNIPS.

OH, MY GOD.

UGH.
LOOK AT THE COLOR OF THAT.

IT MAKES ME GAG.

IT MAKES ME GAG.

THAT IS VEAL.

OH, YOU DIRTY BASTARD.

ROSARIA, WHAT THE
IS THAT?

THESE ARE MY--
I DON'T SERVE THESE.

THESE ARE MINE.

HOW MANY TIMES A DAY

DO YOU GO
INTO THAT WALK-IN, ROUGHLY?

ABOUT A HUNDRED.
A HUNDRED.

DISGUSTING.

HOLD THAT.

THAT'S BROCCOLI RABE

LEFT OVER
FROM MY BROTHER'S WEDDING.

THEY'RE LEFT OVER
FROM YOUR BROTHER'S WEDDING.
YEAH.

COME ON, GUYS.

HAVE YOU ANY IDEA

HOW BAD A TURNIP
NEEDS TO GO

HOW BAD A TURNIP
NEEDS TO GO

BEFORE IT GETS THAT BAD?

TOUCH THAT.

J-JUST TOUCH IT.
JUST--JUST--JUST--

I'M NOT SERVING IT.

WE'RE NOT USING IT.

NO DISRESPECT,

BUT WHAT WOULD YOU KNOW
IS BEING SERVED?

NO, I DON'T KNOW
WHY THAT'S THERE.
IT'S NOT FUNNY.

- IT'S NOT FUNNY.
- I AM PISSED OFF.

WAIT, IT GETS WORSE.
NOBODY--NOBODY THROWS
ANYTHING OUT.

I CANNOT WAIT
FOR THIS EXCUSE.

HAVE YOU ANY IDEA
HOW BAD

A SLICE OF VEAL NEEDS TO GO
THAT COLOR?

JUST SMELL THAT.

JUST SMELL THAT.

IT SMELLS BAD.

HOW LONG IS THAT THERE?

IT COULDN'T HAVE BEEN
TWO DAYS, MA.

OH, OFF.
TWO DAYS?

WHAT IN THE
IS GOING ON?

YOU DON'T CARE,
DO YOU?

- OF COURSE I DO CARE.
- YOU DON'T GIVE A.

SAYS WHO?

THAT WALK-IN THERE
IS A DISGUSTING MESS.

YOU SHOULD BE ASHAMED.

HAIR IN THE FOOD.

HAIR IN THE FOOD?

WHO JUST SAID,
"HAIR IN THE FOOD"?

ME.
IS THIS A JOKE?

ME.
IS THIS A JOKE?

COME AROUND.

OH, NO, I THINK SHE'S TALKING
TO SOMEBODY ELSE.

IF YOU WERE
EXAMINED TONIGHT,

WHAT DO YOU THINK
WOULD HAPPEN?

CLOSE YOU DOWN.
WE'D CLOSE DOWN.

CAN YOU GO OUT THERE

AND APOLOGIZE
TO EVERY CUSTOMER?

YES.
I AM SHUTTING IT DOWN.

MAY I HAVE
YOUR ATTENTION, PLEASE?

WE HERE AT BELLA LUNA APOLOGIZE
FOR ANY INCONVENIENCE

TO YOU WONDERFUL PEOPLE
OF THIS COMMUNITY TONIGHT,

TO YOU WONDERFUL PEOPLE
OF THIS COMMUNITY TONIGHT,

BUT WE ARE
SHUTTING IT DOWN.

WE ARE NOT WORTHY
TO CONTINUE THIS SERVICE.

ALL RIGHT,
IT'S BEEN SHUT DOWN.

CAN WE CLOSE
THAT DOOR, PLEASE?

IT'S JUST GONNA KEEP GETTING
HOTTER IN THERE,

AND MORE STUFF
IS GONNA GO BAD.

WHAT MORE STUFF
CAN GET WORSE?

TELL ME.

I HAVE NO CLUE.

AND NOW
IN THE LAST 60 SECONDS,

ALL OF A SUDDEN
YOU GIVE A

ABOUT WHAT'S GONNA GO ON?

YOU GOT LAZY.

AND YET,
YOU CANNOT ACCEPT IT.

YOU'RE DONE, AREN'T YOU?
YOU'RE--YOU'RE FINISHED?

WHAT DO YOU MEAN FINISHED?
FOR THE NIGHT?

OH, NO,
NOT FOR THE NIGHT,

BUT JUST IN GENERAL.
YOU'RE A SPENT FORCE.

NO.
IT'S NOT WHO I AM.

REALLY?
YEAH, I HAVEN'T GAVE UP.

IF I HAVE,
I WOULD HAVE LEFT YOU.

I WOULD HAVE LEFT YOU
HERE BY YOURSELF.

IT'S NOT MY FAULT.

SHE THOUGHT
EVERYTHING COULD WORK.

SHE THOUGHT IT WAS EASY,

AND I TOLD HER
IT'S NOT GONNA BE EASY.

WELL, HOW ABOUT
YOU STEPPING UP?

WELL, HOW ABOUT
YOU STEPPING UP?

ALL THE PRESSURE,
ALL THE TENSION,

IT'S BUILDING ON TOP,

AND ME NOT
GETTING PAID, AND--

THERE'S A REASON
WHY YOU HAVEN'T HAD

A PAYCHECK
IN TWO YEARS.

DO YOU EVER STOP
AND ASK YOURSELVES?

YOU ARE MAKING
SO MANY MISTAKES,

YOU DON'T EVEN KNOW
WHAT'S RIGHT OR WRONG,

AND YOU'RE ALLOWING HIM
TO DO IT.

YOU'RE BOTH
DESTROYING EACH OTHER.

I'M AMAZED YOU'VE STAYED OPEN
FOR THREE YEARS.

AND I CAN'T DO
EVERYTHING FOR THEM.

AND I CAN'T DO
EVERYTHING FOR THEM.

I CANNOT BE
CHECKING PRODUCE.

WHY DID YOU BUY
A RESTAURANT

WHEN NONE OF YOU
WORKED IN ONE?

I DON'T KNOW
WHAT TO DO NEXT.

I DON'T KNOW
WHAT TO DO, CHEF.

THAT MAKES THREE OF US,

'CAUSE RIGHT NOW,
I'VE GOT

NO IDEA

A CHEF
THAT'S CHECKED OUT,

THAT HAS GIVEN UP,
AND AN OWNER

THAT'S IN DENIAL.

I'M NOT IN DENIAL.

I'M NOT.

YOU CAN SHOW HIM
A LOT BETTER THAN THIS, GIAF.

I KNOW YOU CAN.

COME ON,
THAT WALK-IN'S NOT THAT BIG.

SOMETHING'S GOTTA
CHANGE HERE, MAN.

THE CARDS
ARE LAID OUT.

EITHER WE GO ALL IN,
OR WE TURN AROUND.

WE'RE NOT MAKING
ANY MONEY.

WE HAVEN'T MADE
ANY MONEY.

AND NOW,
WE RAN OUT OF HEART.

GIAF, YOU KNOW
WHAT TO DO.

YOU JUST LOST YOURSELF.

YOU WERE TAUGHT RIGHT,

AND YOU HAVE TRADITIONS
FROM OUR FAMILY.

AND YOU HAVE TRADITIONS
FROM OUR FAMILY.

YOU JUST GOT TO PUT THAT BACK
IN PLAY, YOU KNOW?

COME IN, GUYS.

FED UP WITH BOTH
ROSARIA AND GIANFRANCO,

CHEF RAMSAY HAS DEVISED A PLAN
TO GET EVERYTHING,

ONCE AND FOR ALL,
OUT INTO THE OPEN.

OKAY, GIANFRANCO, ROSARIA.

EACH OF YOU
IS GOING ON TRIAL.

ONE AT A TIME,
YOU'RE GONNA COME UP HERE

AND DEFEND YOURSELF.

GOT IT?

ROSARIA, I'D LIKE YOU
TO GO FIRST.

COME ON.
COME ON DOWN.

COME ON.
COME ON DOWN.

OKAY.

TAKE THE PODIUM.

THANK YOU.

THANK YOU.

NOW, TRACI,

ROSARIA'S WEAKNESSES,
WHAT ARE THEY?

VERY WEAK IN DISCIPLINE
WITH THE STAFF.

SHE NEEDS TO BE

TOUGHER ON THE BACK KITCHEN.

SHE NEEDS TO BE TOUGHER
ON THE FRONT.

OKAY, BUT I DON'T THINK
I'M WEAK.

PEOPLE DO MISTAKE
MY KINDNESS FOR WEAKNESS,

BUT I'M NOT
A WEAK PERSON.

BUT YOU'RE WEAK--
YOU'RE WEAK

BUT YOU'RE WEAK--
YOU'RE WEAK

BECAUSE SHE LETS PEOPLE
WALK ALL OVER HER.

SO THAT'S--THAT'S ONE POINT.
YEAH, I'M TOO NICE.

GO AHEAD.
NEXT.

UNORGANIZED.

MISMANAGEMENT.

NO FOLLOW-THROUGH.

YOU KNOW.
YOU KNOW.

BUT I'M ONE PERSON.

I CANNOT BE
DOING EVERYTHING.

IF MY JOB
WAS JUST TO MANAGE

AND SIT IN MY OFFICE
AND TAKE CARE OF MY BILLS,

I WOULD HAVE EVERYTHING
DOWN PAT.

BUT I'M THERE SERVING.

AND THAT'S WHAT IT SHOULD BE.
I'M DOING BAR.

I FEEL LIKE
I'M HAVING A NERVOUS BREAKDOWN.

AND NOBODY UNDERSTANDS.

AND NOBODY UNDERSTANDS.

AND THEN I WALK OUT,
AND YOU'RE CLEANING WINDOWS.

NOBODY GIVES A.

HOW MANY TIMES
HAVE I SAID TO YOU--

YEAH,
BECAUSE NOBODY CLEANS WINDOWS,

AND I'M THERE CLEANING

INSTEAD OF GOING
INTO THE WALK-IN AND CHECKING

TO SEE IF THERE'S ANY PRODUCE
THAT'S GOING BAD.

OKAY, LAST NIGHT WAS
AN EYE-OPENER FOR ME.

I DIDN'T HAVE NO CLUE
WHAT THE HELL

GOES ON
INTO THAT WALK-IN.

OKAY, GIANFRANCO, YEAH?

UM, SHE'S TOO NICE,

AND PEOPLE
STEP OVER HER, AND--

SHE'S TOO NICE TO YOU TOO.

YEAH.

YEAH.

SHE BABIES YOU.

YOU WOULD HAVE BEEN FIRED
A LONG TIME

IF YOU WERE
IN SOMEONE ELSE'S KITCHEN.

HOW ABOUT THAT?

HOW ABOUT STEPPING UP
TO YOUR PLATE

AND REALLY SHOW YOUR PASSION
THAT YOU LOST?

YOU LOST YOUR PASSION,
GIANFRANCO.

WHAT HAPPENED TO THE--
THE PASSION THAT YOU HAD?

YOU WANTED TO BE
A CHEF.

I DIDN'T PUSH YOU
TO BE A CHEF.

THAT WAS YOUR DREAM
TO BE A CHEF.

YOU WANTED TO GO TO SCHOOL.
YOU MADE IT HAPPEN.

GIAF, MAYBE THIS IS
THE WRONG WAY AROUND.

HOW ABOUT YOU GETTING UP

AND SWAPPING PLACES
WITH YOUR MOTHER?

LET'S GO.

BECAUSE IT'S JUST STARTING
TO SHIFT TO YOU, MY BOY.

BECAUSE IT'S JUST STARTING
TO SHIFT TO YOU, MY BOY.

YOU ALSO HAVE
TO TAKE RESPONSIBILITY

FOR YOUR OWN ACTIONS.

I WILL CONTINUE.

WHY ARE YOU LETTING GO?

WHY?

I FEEL LIKE I DO
ALL THIS WORK,

AND I DON'T GET
ANY CREDIT FOR IT,

AND I DON'T REALLY SHOW
MY TRUE PASSION

BECAUSE I'M JUST WORKING

WITH THIS DISGUSTINGLY HUGE MENU
THAT I DO NOT LIKE.

YOU GOTTA TAKE
RESPONSIBILITY TOO.

IT'S--IT'S--
IT'S NOT JUST HERS.

IT'S NOT JUST YOURS,
BUT, I MEAN,

AT LEAST TAKE
YOUR HALF OF IT TOO.

I DON'T HAVE THE TIME
AND THE MONEY TO GO--

I DON'T HAVE THE TIME
AND THE MONEY TO GO--

BUT I TELL HIM
TO TAKE OVER.

YOU'RE THE CHEF.
MAKE A MENU, OKAY?

IF HE TAKES THE BULL
BY ITS HORN

AND HE JUST DOES IT,
I'M NOT GONNA SAY NO.

SO PUT YOUR FOOT DOWN.

GROW SOME BALLS
LIKE I ALWAYS TELL YOU.

YOU ARE A CHEF,
YOUNG MAN,

BUT YOU NEED TO--
YOU NEED TO FIND YOUR VOICE.

YOU'RE RIGHT, I DO.

OKAY.

THANK YOU.

LET ME TELL YOU SOMETHING.

YOU NEED INPUT
FROM ANOTHER SOURCE.

YOU NEED INPUT
FROM ANOTHER SOURCE.

HANG ON A SECOND.

COME IN, THANK YOU.

BILL,
GOOD TO SEE YOU, SIR.

THANK YOU.

THIS IS BILL.
HI.

AND HE BROUGHT
A FEW OF HIS FRIENDS.

TAKE A SEAT,
LADIES AND GENTLEMEN.

PLEASE COME THROUGH.

THESE PEOPLE REPRESENT
THE TOWN OF EASTON.

YOU'LL PROBABLY RECOGNIZE THEM

BECAUSE THEY'VE ALL DINED
IN YOUR RESTAURANT, ROSARIA.

LADIES AND GENTLEMEN,

THE OWNERS AND THE STAFF
NEED TO HEAR FROM YOU.

THE OWNERS AND THE STAFF
NEED TO HEAR FROM YOU.

WHAT WERE
YOUR RECENT EXPERIENCES

WHEN YOU WENT
TO BELLA LUNA?

FIRE AWAY, PLEASE.

THERE WAS A FLY
IN THE WEDDING SOUP,

AND IT WAS KIND OF
AN EMBARRASSMENT.

AND WE JUST LEFT IT THERE

BECAUSE WE JUST
DIDN'T WANT IT.

SOUP OF THE DAY.

ROSARIA, I MEAN,
ANYTHING TO SAY TO BILL?

I APOLOGIZE ABOUT THAT.

I-I JUST APOLOGIZE.

WOW, THANK YOU.
I APPRECIATE IT.

NEXT, PLEASE.

THE FOOD AND THE SERVICE

HAVE BOTH BEEN SUBPAR.

HAVE BOTH BEEN SUBPAR.

ALL OF OUR ENTREES
CAME OUT AT DIFFERENT TIMES,

MAKING IT VERY DIFFICULT
TO ENJOY A FAMILY MEAL.

THAT'S MY ISSUE
WITH FOOD BEING PREPARED

AND SITTING ON THE LINE
'CAUSE WE'RE SHORT-STAFFED.

IT'S NOT
THE CUSTOMER'S PROBLEM

THAT YOU'RE
SHORT-STAFFED.

IT'S NOT JUST
THE SERVICE.

ALICIA, THANK YOU SO MUCH.
THANK YOU.

NEXT, PLEASE?

I WENT THERE ONCE.
FOOD WAS SUBPAR.

VERY DISAPPOINTING EXPERIENCE
FROM WHAT I EXPECTED.

EVERYBODY HAS
A BAD NIGHT.

I FIGURED I'D GIVE YOU
ANOTHER CHANCE.

I FIGURED I'D GIVE YOU
ANOTHER CHANCE.

AND THE SECOND TIME I WENT,
IT WAS EXTREMELY DISAPPOINTING.

OUR DINNERS
WERE TOTALLY WRONG.

MY SON ORDERED CHICKEN.
HE GOT VEAL.

I THREW MY MONEY
ON MY TABLE AND SAID,

"I'M DONE.
I WILL NEVER COME BACK HERE."

I'M SORRY
ABOUT THAT EXPERIENCE.

NEXT, PLEASE.

THE FOOD,

EVERYTHING JUST
DID NOT WORK OUT.

BUT WHAT REALLY,
REALLY STOOD IN MY MIND

WAS I ORDERED A CANNOLI,

AND THE CANNOLI
WAS SOUR.

AND SO YOU CAME
OVER TO ME,

AND YOU GAVE ME
A FRESH CANNOLI.

WELL, WHY DIDN'T YOU GIVE ME
THE FRESH CANNOLI FIRST

WELL, WHY DIDN'T YOU GIVE ME
THE FRESH CANNOLI FIRST

RATHER THAN GIVE ME
AN OLD CANNOLI

THAT LEFT A HORRID TASTE
IN MY MOUTH?

I MEAN, A SOUR CANNOLI,
I MEAN, IT--

IT CAN GET YOU SICK.

RIGHT, BUT I WAS NOT AWARE
THAT YOU WERE GIVEN

THE SOUR CANNOLI
THAT WASN'T GOOD.

WELL, MAYBE THE SOUR CANNOLI
SHOULDN'T EVEN BE THERE.

I WOULD NOT HAVE GIVEN IT
TO YOU, YOU KNOW?

BUT MY POINT IS
IS AS THE OWNER, MANAGER--

WHEN THE CANNOLI CAME BACK,
AND THEN I TASTED IT,

AND THEN I SAYS,
"THIS IS GOING BAD."

WELL, YEAH.

GONE BAD, NOT GOING.
GONE BAD.

IT WAS BAD.
ONCE IT'S GONE, IT'S GONE.

IT WAS BAD.
ONCE IT'S GONE, IT'S GONE.

IT'S NOT COMING BACK, IS IT?

RIGHT.

YOU KNOW, THAT SHOULD BE GONE
THE NIGHT BEFORE.

YOU KNOW, IT SHOULDN'T BE THERE.
THAT'S WHAT I WAS SAYING.

LIKE, WHY EVEN SERVE SOMETHING
THAT IS QUESTIONABLE?

YOU'RE RIGHT.
TOTALLY RIGHT.

THAT WAS THE--
THE EXPERIENCE THAT I SAID,

"I-I DON'T THINK I'LL EVER
COME BACK TO THIS RESTAURANT."

WOW.

TO HEAR
WHAT THEY WERE SAYING,

YOU KNOW, THE REALITY,

AS MUCH AS IT HURTS,
IT'S THE TRUTH.

THIS FEEDBACK THIS MORNING
HAS BEEN PIVOTAL.

THIS FEEDBACK THIS MORNING
HAS BEEN PIVOTAL.

I HOPE
YOU'LL ALL BE WILLING

TO GIVE BELLA LUNA
ONE MORE CHANCE.

ON BEHALF OF THE OWNERS
AND THE TEAM,

I'D LIKE TO SAY A BIG THANK-YOU.
I APPRECIATE IT.

THANK YOU VERY MUCH INDEED.

I THINK EVERYTHING
HAS TO BE CHANGED,

AND IF THAT'S WHAT WE NEED
TO HEAR

TO MAKE THINGS BETTER
AND GET BELLA LUNA

BACK ON THE MAP, I GUESS
THAT'S WHAT WE NEED TO HEAR.

CONVINCED THAT ROSARIA
AND GIANFRANCO

ARE NOW FULLY AWARE THAT CHANGE
IS THEIR ONLY OPTION,

CHEF RAMSAY GOES AHEAD

TRANSFORMING THE DATED DECOR
OF BELLA LUNA.

GOOD MORNING.

GOOD MORNING, CHEF.

WELCOME
TO THE NEW BELLA LUNA.

OH, MY GOD.
YOU GOTTA BE KIDDING ME.

WOW.
DO YOU SEE THIS, MA?

AMAZING.
OH, MY GOD.

OH.

OH.

HOW BRIGHT AND REFRESHING

DOES THIS BEAUTIFUL RESTAURANT
LOOK?

DO YOU LIKE IT, GIAF?

I LOVE IT.

GONE IS THAT DARK,
RED MAROON COLOR.

WE'VE LIGHTENED UP
THE WALLS,

THE CEILING
WITH THAT BEAUTIFUL GRAY.

OH, MY GOD.

GONE ARE THOSE HIDEOUS TABLES
IN THE MIDDLE.

WE REPLACED THEM
WITH RUSTIC CENTRALIZED TABLES

MADE FOR FAMILIES.

IT'S GOT THAT COMMUNAL FEEL
AS WELL.

ON THE BACK WALL
THAT ENTERS TO THE KITCHEN,

WE'VE HAD A LITTLE BIT
OF FUN THERE

WITH THOSE CUTTING BOARDS,

JUST GIVE IT
THAT NICE RUSTIC CHARM.

OH, YES.

OH, YES.

I NEVER THOUGHT BELLA LUNA

HAD ANY CHANCE
OF LOOKING THIS AMAZING.

I'M STILL SPEECHLESS,
AND EVERYBODY

WILL TELL YOU
I'M NEVER SPEECHLESS.

WHEN I FIRST ARRIVED HERE,

THIS AREA WAS
A BIT OF A DISASTER.

WHAT I'M ABOUT TO SHOW YOU
IS SOMETHING THAT IS UNIQUE.

THIS WILL BE
A GAME CHANGER

BECAUSE YOU HAVE NOW
A STATE-OF-THE-ART,

STUNNING, BRAND-NEW...

OH, HERE WE GO.

BEAUTIFUL POS SYSTEM
FROM DINERWARE.
NICE.

IT'S GONNA TRANSFORM
THE BUSINESS.

IT'S GONNA TRANSFORM
THE BUSINESS.

YOU CAN TRACK
YOUR INVENTORY.

YOU CAN ADJUST YOUR COSTS,
LABOR COSTS,

AND WHAT WE NEED TO HIT
ON A WEEKLY BASIS.

AND TRUST ME, CHEFS,
IT'LL BE SO MUCH

LESS OF A CONFUSION FOR YOU
IN THE KITCHEN.

THIS THING IS GONNA BE
AN ABSOLUTE DREAM MACHINE.

EXCITED?

YEAH.
VERY, VERY.

GOOD.

AMAZING.
THANK YOU SO MUCH.

I CAN'T BELIEVE THAT
I'M STANDING IN BELLA LUNA.

I FEEL LIKE A LITTLE GIRL
WHEN I WAS BACK IN SICILY.

IT'S AMAZING.
I'M JUST SO THRILLED.

THIS IS LIKE A DREAM.

THIS IS LIKE A DREAM.

WOW.
I CAN'T BELIEVE IT.

OKAY, COME OVER, PLEASE.

TAKE A GOOD LOOK
AT BELLA LUNA'S NEW FOOD.

OH, MY GOD, I LOVE IT.

TAKE A MENU, MY DARLING,
AND PASS THEM ALONG.

STEAMED MUSSELS, FRESH.

WHEN OPENED, THEY'RE COOKED.
YOU SEND THEM.

THAT'S HOW YOU SHOULD BE SERVING
A BOWL OF MUSSELS.

YES.
IT LOOKS AMAZING.

DELICIOUS CAVATELLI,
BEAUTIFULLY HANDMADE,

LIGHT, CREAMY TOMATO SAUCE.

NEXT TO THAT, YOU'VE GOT
THE DELICIOUS LASAGNA,

NEXT TO THAT, YOU'VE GOT
THE DELICIOUS LASAGNA,

HOMEMADE LASAGNA DONE WITH
A NICE, RICH BOLOGNESE SAUCE.

YOU GOT A WONDERFUL
PAN-SEARED SALMON

SERVED ON A BED OF RISOTTO--
FRAGRANT RISOTTO--

WITH TOMATOES,
RAISINS, PARMESAN,

AND A LITTLE
OLIVE OIL VINAIGRETTE.

BEAUTIFUL PRESENTATION.

IT'S GOT TO LOOK GOOD,
AND IT DOES.

ABSOLUTELY.

ABSOLUTELY NO FROZEN FOOD
HERE AT ALL.

FRESH, CLEAN INGREDIENTS.

HELLO.
WELCOME TO THE NEW BELLA LUNA.

HOW WE DOING?
GOOD.
IT LOOKS BEAUTIFUL IN HERE.

THANK YOU.

THANK YOU.

IT'S RELAUNCH NIGHT,

AND CHEF RAMSAY
IS DETERMINED

TO CHANGE BELLA LUNA'S
NEGATIVE REPUTATION...

SIR, HOW ARE YOU?

THANK YOU
FOR COMING BACK.

NO PROBLEM.

SO HE'S INVITED BACK

MANY OF THE UNHAPPY CUSTOMERS
THAT WERE AT THE TOWN HALL.

HELLO.

ANTIPASTO UP.

CAVATELLI AND CHICKEN PARM.

THAT COMPLETES TABLE SIX.

GO, GO, GO, GO.

VERY EARLY INTO SERVICE,

GIANFRANCO'S ATTENTION TO DETAIL
IN THE KITCHEN

IS PAYING OFF,
AS CUSTOMERS ARE

THOROUGHLY ENJOYING
CHEF RAMSAY'S NEW MENU.

THOROUGHLY ENJOYING
CHEF RAMSAY'S NEW MENU.

HOW IS IT?
OH, MY GOD.

IT'S BETTER THAN MY MOM'S,
AND SHE'S ITALIAN.

IT'S SO GOOD.

GIANFRANCO, NICOLE PUT IN
AN OSSO BUCO

AND A PASTA DISH THAT
THEY'RE WAITING A LONG TIME.

OKAY, ALL RIGHT,
I'M SORRY.

- COME ON, GUYS.
- HELL.

OKAY, ALL RIGHT, LOOK HOW MANY
TICKETS WE HAVE BACK HERE.

BUT JUST MIDWAY
INTO SERVICE,

GIANFRANCO IS OVERWHELMED
WITH THE RUSH OF TICKETS...

I NEED STEAMED MUSSELS.

WE'RE WORKING ON IT, TRACI.

AND MAINTAINING THE STANDARDS
OF THE NEW MENU.

NOW, WHICH TABLE
DID SHE SAY I NEED?

NOW, WHICH TABLE
DID SHE SAY I NEED?

WAIT, WAIT.
COME ON!

AND A RELAUNCH
THAT STARTED OFF

ON A POSITIVE NOTE
IS SUDDENLY IN JEOPARDY.

I'M STILL WAITING
ON TABLE SIX.

HOW LONG
DO YOU THINK?

IT'S GONNA BE
A LITTLE BIT MORE

BECAUSE YOU HAVE
A WELL-DONE PRIME RIB.

NO, I DON'T HAVE
A WELL-DONE PRIME RIB.

ALL RIGHT, SO--OKAY.

COME ON, GUYS.
GET THE TABLES TOGETHER.

ORDER.

ARE YOU KIDDING ME?

ALL OF YOU, QUICK!

IF YOU THINK
I'M SERVING THAT,

YOU'RE DREAMING.

WE MAY AS WELL GO BACK
TO WHERE WE WERE.

WE MAY AS WELL GO BACK
TO WHERE WE WERE.

ALL RIGHT.

ALL OF A SUDDEN, WE'VE JUST
DROPPED OUR STANDARDS.

THE NEXT PERSON
THAT THROWS THAT OUT AT ME,

I WILL THROW THEM OUT.

YES, CHEF.

COME ON, GUYS,
LET'S GO.

COME HERE, YOU.

IS THAT WHAT--IS THAT WHAT
YOU BUSTED YOUR ASS OFF FOR?

NO.
NO, NO, NO, NO.

ABSOLUTELY NOT.
COME ON.

YOU'RE RIGHT.
IT'S IN FRONT OF YOUR EYES.

GET 'EM TOGETHER.

IT'S RELAUNCH NIGHT,

AND GIANFRANCO'S STANDARDS
HAVE DROPPED

IN THE MIDDLE OF SERVICE.

IF YOU THINK I'M SERVING THAT,
YOU'RE DREAMING.

AND CHEF RAMSAY
IS NOT EXACTLY PLEASED.

IS THAT WHAT YOU BUSTED
YOUR ASS OFF FOR?

NO.
NO, NO, NO, NO.

ABSOLUTELY NOT.
COME ON.

YOU'RE RIGHT.
IT'S IN FRONT OF YOUR EYES.

GET 'EM TOGETHER.

TWO WAYS
A KITCHEN FUNCTIONS.

YOU RUN IT,
OR IT RUNS YOU.

ALL RIGHT.
COME ON, YOU CAN DO IT.

IT'S BEEN ABOUT
AN HOUR AND A HALF, RIGHT?

IT'S BEEN ABOUT
AN HOUR AND A HALF, RIGHT?

ONE LITTLE MISTAKE,
AND HE SINKS TO OBLIVION.

GET IN THERE,
AND GET HIM LIFTED UP

COME ON, HONEY.
YOU'RE OKAY.

DON'T WORRY ABOUT IT.
EVERYBODY'S HAPPY.

THEY LOVE THE FOOD.

DON'T LET ONE LITTLE MISTAKE
KEEP YOU DOWN.

I'M TRYING.
OKAY, HONEY, DON'T WORRY.

GIANFRANCO IS UNDER A LOT
OF PRESSURE RIGHT NOW...

YOU GUYS ARE DOING GREAT.

BUT HE NEEDS TO KNOW
HOW TO DEAL AND WORK

WITH THE PRESSURE
AS WELL.

ALL RIGHT, GUYS,
GOTTA GET A HOLD OF OURSELVES.

WE NEED ANOTHER BRUSCHETTA.

WE NEED
ALL THIS STUFF PLATED.

WE NEED
ALL THIS STUFF PLATED.

I NEED A PAPPARDELLE
AND OSSO BUCO RIGHT AWAY.

THAT'S IT.

ARE WE READY FOR TABLE SIX?

YES, WE ARE.
ALL RIGHT, LET'S GO.

START PLATING THAT.

VERY NICE.
KEEP IT GOING.

SALMON, I NEED IT
RIGHT AWAY, PLATED.

IT'S IN THE OVEN.

RUN THAT OUT,
AND NOW I HAVE APPETIZERS READY.

I'M PROUD OF YOU.

THIS IS AMAZING TO ME,
TO SEE GIANFRANCO

ACTUALLY GET A VOICE.

THERE YOU GO.
THAT'S THE PAPPARDELLE.

HOW ARE WE DOING?
HOW WAS YOUR DESSERT?
WE'RE DOING WELL.

OH, IT WAS SO GOOD, REALLY GOOD.
EVERYTHING WAS REALLY GOOD.

IT WAS A PLEASURE
SERVING YOU,

AND WE'LL SEE YOU SOON.

TONIGHT--LET'S BE HONEST--
WASN'T PERFECT,

BUT WE WENT A LONG WAY
TO IMPRESSING THE LOCALS.

YOUNG MAN, I FINALLY HEARD
YOUR VOICE TONIGHT,

BUT IT NEEDS
TO BE THERE

FROM THE BEGINNING
TO THE END.

AND YOU CAN'T HAVE YOUR HEAD
IN A PAN

'CAUSE THIS PLACE
IS GONNA BE BUSY.

THANK YOU SO MUCH.
THANK YOU, CHEF.

THANK YOU SO MUCH.
THANK YOU, CHEF.

GOOD NIGHT.

TAKE CARE OF YOUR MOM, OKAY?
YES.

CHEF.
OKAY, BYE-BYE, BIG MAN.

THANK YOU.
DARLING, COME HERE, YOU. OH.

GOD BLESS YOU.
GOOD NIGHT.

WHAT A NIGHT.

A MOTHER AND HER TWO SONS
MOVE FROM NEW YORK TO EASTON

TO OPEN THEIR DREAM RESTAURANT
THREE YEARS AGO.

BUT TRUTHFULLY,
THEY WERE NOT READY

FOR SUCH A BIG CHALLENGE.

BUT NOW, THEY HAVE THE ROAD MAP
ON HOW TO SUCCEED.

BUT WHAT THEY REALLY NEED
MORE THAN ANYTHING

IS THE DISCIPLINE
TO FOLLOW IT THROUGH.

IS THE DISCIPLINE
TO FOLLOW IT THROUGH.

WOW, BELLA LUNA.

FINGERS CROSSED.

WHAT A PLACE.

IN THE MONTHS THAT FOLLOWED...

WELCOME TO THE NEW
BELLA LUNA.

ROSARIA TOOK
CHEF RAMSAY'S SUGGESTIONS,

AND BELLA LUNA'S BUSINESS
INCREASED SIGNIFICANTLY.

GOOD JOB, EVERYBODY.

I REALLY WANT TO THANK
CHEF RAMSAY

FOR CHOOSING US,
TO HELP US

AND TRY TO SAVE
BELLA LUNA.

AND TRY TO SAVE
BELLA LUNA.

I JUST--
I FEEL SO BLESSED.

GRAZIE.

YOU GOT IT, MA.

DUE TO SOME ISSUES
WITH THE LANDLORD,

BELLA LUNA HAD TO CLOSE
TEMPORARILY

AND IS NOW SEARCHING
FOR A NEW LOCATION.

THEY HOPE TO REOPEN
VERY SOON.