Kitchen Nightmares 1x2

1. New York City, home

2. to thousands of restaurants, the most

3. competitive city in the world.

4. But there's one restaurant that needs

5. my help more than any other, and it's right down there.

6. Tonight on Kitchen Nightmares,

7. New York City may be the mecca of fine dining—

8. But in the heart of Manhattan isa restaurant in such bad shape,

9. it may prove to be Gordon'sbiggest challenge yet.

10. Oh my god.

11. Dillons, an Indian eatery,

12. is not on the verge of disaster—

13. What do we need, a death in the restaurant

14. before some fucker gets a grip?

15. It's already there.

16. It's rotten, my man!

17. The menu is confusing.

18. British, Italian.

19. The only thing that's not on here is Chinese.

20. The food is awful.

21. Green burgers kill people.

22. There's a language barrier.

23. Tell him in your languagehe'll kill somebody!

24. And as far as the cleanliness goes—

25. Holy shit.

26. Oh my god.

27. It's not a pretty sight.

28. And what makes mattersworse, the numerous managers

29. don't seem to care.

30. I've nothing to be guilty of.

31. You what?

32. No one is getting served from this fucking

33. restaurant tonight!

34. Get ready to witnessone crazy week in the life

35. of Gordon Ramsay—

36. This is the luckiest dayof their fucking life, OK?

37. As he attempts toturn around a Manhattan mess.

38. And you go and tell themthat the kitchen is closed!

39. Tonight, on Kitchen Nightmares.

40. Yes Lisa, how are you?

41. With Dillons, this is anAmerican Irish restaurant with

42. an Indian-ness connected to it.

43. It's hard for me to believe that Dillons

44. has lasted this long.

45. OK, and you had eightpeople leave on you, yes?

46. We kind of lurch betweencatastrophe and disaster.

47. But the restaurant is not doing that well.

48. Dillons, good evening.

49. How can I help you?

50. We hired Martin to take care of this business.

51. MARTIN: I had an objective.

52. The idea was to capture the best of all worlds.

53. Where are we choosing from?

54. We have beef bhuna.

55. Which menu?

56. Lamb chop, shepherd's pie.

57. It's the wave of the future.

58. Hamburgers.

59. I think people area bit confused as to like,

60. what kind of restaurant this is.

61. I don't know what eachmanager does specifically.

62. I'm the general manager.

63. I'm the operations manager.

64. And I'm a floor manager here.

65. Nobody really knew Khan was a manager.

66. He doesn't do anything here.

67. I don't like to work here because everything

68. is so messed up.

69. He didn't order a rice dish.

70. I think in an ideal world, Martin

71. would be an ongoing characterin a reality TV series.

72. Martin, Martin.

73. Thank you.

74. My responsibilities includean awful lot of things.

75. I make sure that everything runs.

76. Something's broken, I fix it.

77. I make sure that there is toiletpaper to wipe your butt with.

78. Frequently, I will have to cook something,

79. because the cooks who make the Indian food—

80. Don't knowhow to make American food.

81. If we get customers in here,

82. I will walk up to a table, serve them their food,

83. and I'll be swatting flies away.

84. It is disgusting.

85. The kitchen's not clean.

86. The problem has been eradicated now.

87. I think it has. Oh, there's a fly.

88. For last six months, we arelosing like, $20,000 to $30,000

89. a month.

90. I cannot continue losing money like this.

91. I don't want to continue with this nightmare.

92. I'll do anything and everything what

93. Gordon Ramsay asks me to doto make this place successful.

94. Ironically, Gordon's successful New York

95. restaurant is only two blocks away

96. from this Kitchen Nightmare.

97. Dillons.

98. With a canopy all taped down, and what

99. the fuck is that sign there?

100. It's like a scoreboard.

101. Morning.

102. Hello.

103. Gordon Ramsay.

104. Martin, general manager.

105. This is Dillons.

106. Dillons Indian restaurant?

107. Indian restaurant, yes.

108. Doesn't sound like an Indian, does it?

109. Dillons. - No.

110. - No. - Dillons, no.

111. When I first met Gordon, I assumed

112. he'd be a fairly intimidating guy,

113. and that's exactly what he was.

114. Mohammad, how are you?

115. Fine, thank you. Hello.

116. - Jenna.- Jenna, nice to see you.

117. Gordon definitely has a presence about him.

118. I don't know whether or not I should be terrified, or just

119. relax and go with everything.

120. This is Andrew, operation manager.

121. General manager, operation manager.

122. Yes. - I had one rocky table.

123. Trust you to pick theworst table in the house.

124. Let's sit at this table, shall we?

125. OK, good.

126. Uh, Martin. - Yes.

127. With such a huge menu, am I right in thinking

128. there's two kitchens?

129. There's two different chefs in one kitchen.

130. They work alongside each other.

131. British, Italian, Buffalo.

132. Yes.

133. The only thing that's not on here is Chinese.

134. You normally this busy for lunch?

135. Actually, it's a little busy today.

136. We don't have people coming in because they

137. see an empty restaurant.

138. Sometimes I don't get a table at all.

139. From the main menu, assortedvegetarian appetizers.

140. And then for a main course, thelamb biryani and beef bhuna.

141. From the American menu, I'll go for the salmon nicoise.

142. Please, thank you.

143. You're welcome.

144. God, I'm lonely.

145. I need the appetizers first.

146. Are you OK?

147. I'm quite excitedto see the reaction.

148. Look like, great service, great food,

149. so it's a win-win situation.

150. The walls are ghastly.

151. Looks like it's beenplastered with hospital linen.

152. That's where the customers go after they

153. come out this restaurant.

154. Of course there's no fucking salmon.

155. Why would there be fucking salmon?

156. When Gordon Ramsay ordered his lunch,

157. he must have looked into a fucking crystal ball,

158. 'cause he ordered somethingthat we didn't have.

159. Let me just make sure that I can order

160. something that they don't have.

161. Right.

162. There's two fritters.

163. Those ones both are vegetable.

164. They're both vegetable?

165. Yes.

166. May the Lord above not poison me.

167. Amen.

168. In terms of beauty, it's notexactly an Indian classic,

169. is it?

170. It looks like it's a dehydrated turd.

171. There's meat in there.

172. That one, that one's got meat in there.

173. It's not vegetarian.

174. Tastes like lamb.

175. If he were a vegetarian,I would expect a lawsuit.

176. You guys are killing me right now.

177. The assorted vegetarian appetizer

178. plate has to be vegetarian.

179. He just had a meat one.

180. Knock on wood, the worst is over, right?

181. OK.

182. That's the beef bhuna.

183. Beef bhuna.

184. And the lamb biryani.

185. Lamb biryani.

186. And she'sbringing a plate for you.

187. Thanks, darling.

188. Would you eh, would you mindgetting me a clean one, please?

189. What the fuck is that?

190. Always worries me when they stick

191. tomato roses on top of food, and the tomato's rotten.

192. That is not a piece of beef.

193. Does that look like a pieceof beef to you, my darling?

194. It's dry.

195. It looks like pork.

196. If that's beef, then eh,

197. I was born in Bangladesh.

198. Gomez?

199. Yeah.

200. He says to try this.

201. It's pork.

202. Pretty sure it's pork.

203. The beef?

204. Pork?

205. No.

206. Yeah.

207. It was lamb.

208. So now it was lamb?

209. Gordon didn't seem to enjoy much of anything,

210. and that's how it usuallygoes with customers.

211. Where do you start with this one?

212. Potatoes are sick, Martin.

213. They look like they werecooked at least a week ago.

214. And frozen salmon, too.

215. Andrew, that's good.

216. You have come to the rescue once again.

217. One of the greatest chefs in theworld wants something to eat,

218. and I had to make it.

219. Thank you.

220. You're welcome.

221. So this from the American kitchen.

222. Looks like a doormat.

223. Another fly!

224. Eh?

225. This normal?

226. Um.

227. Yes it is.

228. Who made this?

229. Um, I did.

230. So you're the operationsmanager, you're—

231. - Yes. - The chef as well?

232. Yes.

233. We haven't got any other chefs in the back

234. that can cook this food?

235. They don't know how tocook any Western-style food.

236. Can you do me a favor?

237. Yes.

238. Eat that.

239. Not with pleasure.

240. Pretty much everything that could go wrong

241. went horribly and catastrophically wrong.

242. Oh, god.

243. Kalesh - Yeah.

244. Pleased to meet you. Gordon.

245. Tell him, in a really nice way—

246. Yeah.

247. Your food is shit.

248. Food was bland.

249. Old fashioned. I've eaten it.

250. I don't feel too good.

251. What he says that thatlamb is, were the old lamb.

252. You served me old lamb?

253. Made a mistake?

254. Coming up, Gordon'snightmares are realized—

255. That is poison.

256. As he takes alook inside this kitchen.

257. Green burgers kill people!

258. Will Andrew andMartin survive the night?

259. I've never met a general manager so shit as you.

260. And later, what filthwill Gordon find lurking below?

261. Oh my god.

262. What do we need, a death in therestaurant before some fucker

263. gets a grip?

264. That's comingup, on Kitchen Nightmares.

265. After Gordon's lunchtime fiasco, he now tries to understand

266. how this restaurant is managed.

267. No, I'm not worthy of sparkling water.

268. I have to have tap water here.

269. Are we going to reset this table?

270. Eeny meeny miny mo.

271. Catch a manager by the toe.

272. You are what? - Floor.

273. You're the floor manager.

274. Floor manager.

275. Holy mackerel.

276. When I came to work, I was nervous.

277. But at the same time, I washappy, because I have a chance

278. to work with Chef Ramsay.

279. You think it's that funny and easy to do?

280. Everybody here hates Khan, and I

281. can't fire the guy becausehe's protected by Mohammad.

282. Now, we have a floor manager, operation

283. manager, and general manager.

284. I was resting, justthinking of various things

285. I've got to sort out.

286. One of the waitresses was rubbing my hair.

287. It was a natural thing.

288. How manymanagers does this place need?

289. I found a new manager.

290. We now have a floor managerin amongst the operation

291. manager that's managed by the general manager.

292. Three fucking managers, and they're all shit.

293. Dear, oh dear.

294. With a betterunderstanding of the staff

295. structure, it's time for Gordonto see the staff in action

296. at a dinner service.

297. Welcome.

298. Nice to see you all.

299. Are you still looking over the menu?

300. The Indian's very good.

301. Where are we choosing from?

302. Which menu?

303. It's also becoming clear to Gordon

304. that the multiple styles of menu is

305. not a positive, but a negative.

306. OK, thank you.

307. OK, ready?

308. OK, Farouk?

309. Oh, fucking Holy Moses. Oh dear.

310. Fuck me.

311. Lift it off the floor, anddon't put it on the floor.

312. Hello, madam.

313. Floor manager, operationsmanager, general manager?

314. Anybody?

315. Mohammad.

316. Can you explain to Gomez—

317. Yes?

318. Yeah?

319. That we've got to stopputting things on the floor.

320. Yes?

321. Yeah, it's unhygienic.

322. Unhygienic, and it could be dangerous too.

323. It's very dangerous.

324. Yes.

325. Dear, oh dear, oh dear.

326. It's 40minutes into the service,

327. and unbelievably, no food has left the kitchen.

328. My first table stillhasn't gotten her entree.

329. One of the major reasons for the delay—

330. kitchen chaos.

331. Who's in charge here?

332. I'm taking over expediting here.

333. You're expediting?

334. Yes.

335. Mohammad, what are you doing in here?

336. You've got three managers, two chefs, eight girls

337. out the front, and no one can fucking delegate.

338. Oh my god.

339. OK, kids, one order of salmon left.

340. One salmon special.

341. Let everybody know.

342. And when the information

343. is shouted from the kitchen, Martin is busy again.

344. Not with customers, but with his phone.

345. Oh my god.

346. OK, that has to beready before this goes up.

347. Ultimately, Martin doesn't belong

348. in a leadership position.

349. This place is running in chaos, it's totally dysfunctional,

350. and there needs to be leadership here.

351. So what are you cooking tonight?

352. Nothing?

353. Nothing at all?

354. I don't know.

355. Get me the general manager, Martin, please.

356. All right?

357. Not your—

358. Martin!

359. Gordon Ramsay was reallygetting under my skin.

360. OK, right.

361. This young man's here, he's standing here,

362. and he has nothing to cook.

363. Is this how you run a place?

364. Why did it take me to letyou know that he's standing

365. there playing with radishes?

366. Because, um—

367. You're busy.

368. He was alluding to my relationship

369. with the waitresses.

370. You get off on it.

371. Girls stroking your hair, massaging your fucking ego.

372. You're such a fake.

373. I'm not a fake.

374. I'm just— why, why you saying I'm a fake?

375. You've got members of your team,

376. standing here, getting paid, doing fuck all!

377. I've never met a general manager so shit as you.

378. Oh, OK.

379. If this was your money, would you let him stand

380. here playing with his dick?

381. That's what you're doing here, isn't it?

382. You're riding Mohammad, you know.

383. You're skinning that poorman, yes you fucking are.

384. You're taking advantage of a weak, rich man.

385. That's what just fucking clicked in my mind.

386. He's got personal.

387. He was accusing me of ridingMohammad, this type of thing.

388. That got me, because how the hell have you

389. got the right to say something to me?

390. You don't even know me.

391. We've got more staff than customers tonight,

392. and we still can't get it fucking right.

393. General manager?

394. General tosspot.

395. What is going on back there?

396. An hour and ahalf into dinner service,

397. and only a few dishes have made their way

398. to customers, who are notexactly thrilled with Dillons'

399. dining experience.

400. Thank you very much.

401. And those who haven't received food

402. are getting ready to leave.

403. Two minutes, we're leaving.

404. And you know we asked, like—

405. Seriously, two minutes, we're leaving.

406. We're hungry.

407. What is it I can do for you right

408. now so that'll make you happy?- You tell me.

409. Food.

410. I'm sorry ladies.

411. I can discount your bill.

412. You can go.

413. It's day two, and Gordon has already

414. been appalled by the food and dismayed

415. by the inadequate management.

416. Time to do the thing I'vebeen dreading most, yeah?

417. Getting into the kitchen.

418. I am not looking forward to this part.

419. When were these changed last?

420. Uh.

421. That one—

422. Well, at least the flies look fresh.

423. Oh my god.

424. I have no idea why is the flies.

425. There was a lot of flies here.

426. What is that?

427. I don't know what it is.

428. You don't know?

429. Moldy.

430. That is, quite frankly, the worst hamburger I've

431. ever seen in my entire life.

432. Oh my god.

433. These were my fucking potatoes for lunch.

434. Can you do me a favor?

435. Yes.

436. Eat that.

437. Thank god I sat the littlefucker down to eat them.

438. That's not a potato.

439. Green chicken.

440. What's that smell— for god's sake!

441. Look at that!

442. Look!

443. Cockroaches.

444. Holy shit!

445. Oh my god.

446. That is the worst hamburger I'veever seen in my entire life.

447. Having discoveredthe terrible conditions

448. in the kitchen, Gordon now ventures down

449. to the basement of the restaurant

450. to check out what's lurking below.

451. What's that smell—

452. What?

453. What is that?

454. Is that for rats or mice?

455. So we have got rats here.

456. It's rat droppings.

457. Look at them all, everywhere.

458. Rats?

459. Rats.

460. Oh, my good god.

461. Look at the cockroaches.

462. Oh my god, look.

463. I got one in my fucking hair.

464. It's cockroaches, boxes full of them.

465. Look.

466. Look at them all!

467. Oh my god, look.

468. There they are, there, in refrigeration.

469. Oh, fucking hell.

470. Oh my god.

471. Oh, no.

472. Look at that!

473. Oh, my god, look at them.

474. There you go.

475. There you go.

476. It's like a nightmare.

477. Look!

478. Mohammad.

479. I mean, it's not even a pepper—

480. it's rotten.

481. I'm worried about theflies in the dining room.

482. I know where they're fucking breeding, now.

483. Look at it!

484. I've eaten here.

485. Come on!

486. Martin!

487. We will miss you.

488. Hopefully, see you soon.

489. Take care, bye.

490. OK, yeah.

491. I need Martin urgently.

492. He's the general manager, yes?

493. Yeah, good.

494. You're— you're needed right now.

495. I'm needed right now?

496. Yes.

497. Needed in the kitchen urgently?

498. Are you in charge of this?

499. Are you responsible for this?

500. That's the salad I had lunchtime.

501. Just open the bag andbang, out come the flies.

502. Uh, gentlemen, it gets worse than that.

503. It's green.

504. It's beyond edible.

505. It's disgusting.

506. Look at the color of those chicken wings.

507. Everything in there was putrid.

508. How long has that been in there?

509. Give me an answer, becausel'm shitting myself.

510. Yes.

511. Uh, there's a head chef responsible for this.

512. This will kill somebody.

513. We're not passing the buck, but—

514. I know my general managerknows what the fuck's

515. going on in my fridges.

516. Where are your standards?

517. Our standards—

518. Look at it!

519. Let me just tell you something.

520. Yes.

521. I've eaten here.

522. When's that from?

523. That's been sliced. That's gone out.

524. What is that— where's it— hey madam,

525. where's that tomato gone?

526. Look!

527. It's fucking rotten, you fucking idiot.

528. It's rotten!

529. No, no, no, no.

530. So where is it?

531. Oh my god.

532. Things are looking pretty glum.

533. Look, look.

534. Look!

535. Look!

536. It's rotten, Mohammad.

537. Tell him in your languagehe'll kill somebody!

538. What do we need, a death in therestaurant before some fucker

539. gets a grip?

540. How many tables are out there?

541. There's three.

542. Three.

543. You tell those three tables, this is the luckiest day

544. of their fucking life, OK?

545. The only thing worse thanhaving tables sent away

546. is knowing that I was going to serve

547. them could make them sick.

548. No one is getting served from this fucking

549. restaurant tonight.

550. Let's make that clear.

551. Yes or no?

552. Anyone against that? No.

553. No. Good.

554. That didn't go down too well.

555. He was extremely angry, extremely pissed off.

556. We are not ever againserving any of this food.

557. I don't give a fuck what anyone says.

558. Can you go and tell themthat the kitchen is closed?

559. Right now, out there, and tell them the truth!

560. Tell them now.

561. Gordon was so outraged, so angry.

562. I've never seen anything like it.

563. Green burgers, the fucking furry cucumber,

564. the fucking rancid potatoes.

565. Out there— - Hello.

566. Hi.

567. I'm sorry to inform youthat we are not going to be

568. serving dinner this evening.

569. Chef Ramsay's shut down the kitchen.

570. It's just disgraceful.

571. I feel terrible that it'sgotten to this point.

572. I'm fucking speechless.

573. It is a nightmare.

574. This is so horrible, I should close down this place.

575. This is worse than a nightmare.

576. Gordon has encounteredone of the most disgusting

577. kitchens he has ever seen—

578. Oh, my god.

579. And so he must take serious action.

580. Let's go.

581. Fuckers.

582. I want these guys to knowl mean fucking business.

583. A clean means a proper clean.

584. Right, you dirty little bugger, where are you?

585. I was just looking at him, and thinking—

586. OK, when I say clean, I mean clean, yeah?

587. Guys! Let's go.

588. These guys are professionalsteam cleaners, yeah?

589. Guys, kitchen's straight through there.

590. It wasn't just cleaners—

591. it was cleaners plus.

592. They're dressed like peoplefrom Star Wars, for god's sake.

593. And you guys are doing it with them, yeah?

594. Oh, god.

595. Phase one of Gordon's mission—

596. to seek out and destroy all moldy, rotten,

597. and contaminated foods.

598. We got work to do.

599. The next phase of Operation Sterilize—

600. steam clean every square inch of the kitchen.

601. Now, it's time to enlightenMohammad and his managers

602. with a little trip, a couple of blocks away,

603. to the kitchen of Gordon'sNew York restaurant.

604. OK, I want to show you something.

605. The difference between night and day.

606. This is a kitchen.

607. Have a look round.

608. Gordon's kitchen

609. is absolutely spectacular.

610. No matter what size restaurant you are,

611. you can keep a clean shop and you can keep it organized.

612. Open the fridge door, Martin.

613. We went to the London.

614. That was a walk of shame.

615. Twice a day, these fridges are cleaned.

616. This is heaven.

617. That was hell.

618. In order to reach outto the local Indian community

619. and New Yorkers at large, Gordonhas come up with his strategy

620. for the menu—

621. contemporary Indian cuisine.

622. Does he know we're in Broadway?

623. Where are we? - New Jersey.

624. New Jersey?

625. Oh, fuck me.

626. He doesn't even knowwe're in fucking New York?

627. Right.

628. With the salmon, we're goingto make a bit of a broth

629. with coconut and tomatoes, and onions.

630. Right.

631. The secret behind thescallop, it's nice and pink.

632. It's sweet.

633. Little bit of curry powder.

634. Yes?

635. Yes.

636. And then from there, just

637. sit it on top of the chutney.

638. Pan-seared scallops, a walnut chutney,

639. wonderful crispy salmon, witha tomato coconut curry broth.

640. He just open myeyes to what can be done.

641. Clean, modern way to serve Indian food.

642. Very good.

643. Look at— oh, jeez. Give a cuddle.

644. Fucking hell.

645. OK, very, very good.

646. OK, OK, you can let go now.

647. You can let go now?

648. You can let fucking go now!

649. OK, good.

650. To help executeGordon's menu makeover,

651. he has enlisted the help ofone of the top Indian chefs

652. in New York City, Vikas Khanna.

653. Good to see you, buddy.

654. Are you well?

655. I need you here to work with a team of chefs

656. and to get this place back on the map.

657. Yeah?

658. Later in thenight, Gordon's design team

659. is brought in to dramaticallytransform the restaurant's

660. interior and exterior.

661. It's a new day.

662. The tacky electronic sign is being removed,

663. and the restaurant is givenan authentic Indian name—

664. Purnima, which means "full moon."

665. Follow me. Let's go.

666. Here we go.

667. There we were, all blindfolded.

668. Much to our chagrin, I'll tell you.

669. OK.

670. On the count of three, take off your blindfolds.

671. One, two, three.

672. Wow.

673. Welcome.

674. Haven't they done an amazing job?

675. Great job, amazing job.

676. Mohammad, have a look from down here.

677. It's like now you— - Wow.

678. What a difference.

679. Isn't it beautiful?

680. Beautiful.

681. It has a nice, clean, crisp look.

682. It looks now like it'sbeen done by professionals,

683. the way it should.

684. Oh, wow.

685. This is beautiful.

686. Isn't it lovely?

687. I'm happy to come into worknow and not see the material.

688. It's so much more than I thought it'd be.

689. New chairs, new banquettes,

690. new linen, new pictures, and it looks

691. like something that is classy.

692. Yes?

693. He just turned thisrestaurant from 0 to 100.

694. We're gonna go outside

695. to have a quick look outside.

696. Wow.

697. Wow.

698. Beautiful, wow.

699. Oh my god.

700. Wow.

701. Stand back a little bit.

702. There's no confusion.

703. The color is beautiful.

704. Yes.

705. I'm not going to miss that sign.

706. I'm so glad to have it gone.

707. It looks like a real restaurant again.

708. Amazing job.

709. After working through the night,

710. Vikas is ready to present the new menu

711. he designed with Gordon.

712. The old menu has been replacedwith classic Indian dishes

713. that have a modern twist.

714. Everything is done very simple,

715. according to American palate.

716. I didn't know that Indianfood like that existed.

717. Kerela Fisherman's Curry.

718. OK?

719. That's a very basic curry.

720. We move to the next dish.

721. We have Kadhai Shrimp here.

722. After the trio, we have the Chicken Korma.

723. We're using saffron, realsaffron, for this flavor.

724. Mr. Vikas is so cute.

725. He is a magician to me.

726. We end again Gordon'srecipe of Saffron Cauliflower.

727. The menu reflectsthese values of freshness

728. in food, vibrant flavors, and it's

729. very approachable for everyone.

730. Chef.

731. With the kitchen, menu, and decor

732. all in good shape, it's timefor Gordon to turn his attention

733. back to the staff.

734. Big, big, big night, yes?

735. This place is about to be relaunched, properly.

736. Tonight, it has to work.

737. OK, what's your role fortonight, general manager?

738. I'm in front of house.

739. I'll be meeting, greeting.

740. Will you do me a favor?

741. When the customers sitdown, will you not sort of

742. be so false when you jump on?

743. Just sometimes, I feel it's so in your face.

744. It's intimidating for them.

745. OK. Yeah?

746. Yeah.

747. Watching yourperformance, I was like—

748. tacky.

749. Will you promise to keep your phone

750. off in the middle of service?

751. That's done—

752. Will you promise to be attentive to staff needs

753. when necessary? - Yeah.

754. Will you attempt to act

755. as a general manager for the first time

756. ever stepping into this business?

757. Yeah?

758. I'll act like I always do—

759. Will you not take it asyour cafe and hangout area?

760. That is a great moralebooster before the opening

761. of this amazing new restaurant.

762. Will you actually treat to as a business?

763. If you could try to make someimprovement this evening,

764. please?

765. Yeah.

766. OK.

767. You're giving him such a hardtime, and it's making me angry.

768. I'm frustrated for the, thelack of respect this man has.

769. That's with him, not with you.

770. So would you mind keepingyour nose out of my business?

771. Don't try and interrupt me.

772. Excuse me, this is a loyal worker here.

773. Oh, here we go— I'm sorry—

774. You don't need your minion to try

775. and convince me how good you are on the back

776. of what I've experienced.

777. Is that clear?

778. Martin, please.

779. Gordon help us to achieve that one.

780. An amazing job.

781. Yes.

782. Absolutely, definitely.

783. Thank you, Mohammad.

784. I've been waiting for that for the last week.

785. I'm really pleased that it came out.

786. For now, I want to seepositivity from everybody,

787. absolutely everybody.

788. And does anyone who doesn'tthink they can pull on the rope

789. like that, look for a new job.

790. It's the morning of relaunch,

791. and Gordon has organized a plan to spread

792. the word in Manhattan.

793. It's a Purnima parade.

794. Look at that!

795. Off we go, and we jump on, yes?

796. It's amazing.

797. The girls, music, and thepromoting ideas, all of them.

798. I love this!

799. I love you.

800. I'm glad you're happy now.

801. People are asking where

802. the restaurant is, and it was nice to be

803. able to do something together.

804. We needed that more thananything, because I think all

805. of our spirits were so broken.

806. All of a sudden, you've all come alive!

807. My god.

808. It's only two hoursto go until the doors open,

809. and the restaurant is booking up.

810. The future of Purnima restsgreatly on tonight's reopening.

811. For Mohammad, tonight is a golden opportunity,

812. but he needs his staff to rise to the occasion.

813. Hello. Good evening.

814. Hi.

815. I would say this table right here.

816. I've got a table right here for you.

817. It's very exciting to seethis restaurant so full again.

818. The kitchen isunder the strong leadership

819. of Vikas—

820. So he's going to bring the food—

821. But Gordon will be keeping an eye

822. on the general manager, Martin.

823. Appetizers, everybody take some time.

824. The success of Purnima depends on the teamwork.

825. That's a crucial point of running Purnima.

826. - Eh, Martin? - Yup.

827. Give me the phone.

828. Is it on?

829. It's off, it's off.

830. It's off? OK.

831. Yes, sir. You ready for order?

832. One chicken tikka trio.

833. This is the new staff of Purnima.

834. New decor, new menu, contemporary, fresh,

835. and how exciting.

836. It's all fresh, all new, and wonderful.

837. Everything's just going perfectly well, but—

838. shit, Martin's still here.

839. Excellent.

840. Nice atmosphere in the dining room?

841. Nice atmosphere.

842. How's the vegetable medley?

843. Very good.

844. Customers are responding well

845. to the new menu, and the first wave of orders

846. is now hitting the kitchen.

847. Let's go.

848. I need one lamb chop, medium rare, please.

849. Piping hot, please.

850. Take this, take this.

851. We gotta turn some customers tonight.

852. We gotta turn tables, yeah?

853. It's good!

854. It's really great.

855. Cauliflower's great.

856. But as the orders start to pile in,

857. Martin's lack of managerialskills start to show.

858. And the wait staff becomes confused.

859. Can you get it to that table?

860. Service, please.

861. Can somebody take this, please?

862. Which is causingdisorder in the kitchen,

863. and everything is starting to back up.

864. Martin!

865. Khan!

866. The food's sitting here, no one's moving their ass, yes?

867. It's getting cold and cold and cold.

868. Oh, my god.How'd that happen?

869. I need another rice, please.

870. Servers, getme Martin, please, yeah?

871. Quickly, yeah?

872. Yes, everyone's standing here.

873. Darling, can you get out the rice, please?

874. Martin, could you sweep the ricethen, without everyone standing

875. in it?- Yeah, yeah.

876. Be nice to do something, yeah?

877. So we don't have to send more food to the rats?

878. That's great.

879. Finally found a job.

880. Oh, fucking hell.

881. Even on a nightwith a top chef at the helm,

882. Martin's mismanagement of his waiters

883. has caused problems in the kitchen,

884. and the customers are paying the price.

885. It's unbelievable!

886. It's cold, they forgot our order.

887. I'm surprised a lot of food came out warm.

888. It's a nightmare!

889. Yeah.

890. OK.

891. We're now just starting toturn these first tables,

892. but panic sets in, customers are complaining

893. about food being cold.

894. And these staff are not used to being busy,

895. especially like this.

896. Go, lemon rice.

897. Let's go.

898. It was cold, 'cause it's fucking lying around.

899. Just take this, please.

900. Service, please.

901. I never served as many customers before.

902. Who's running the restaurant?

903. Martin!

904. Gordon, yeah?

905. Somebody ordered this curry trio.

906. Let's go.

907. On they go, right on the big tray.

908. Right, where you going?

909. What table?

910. What one's that for, Bacchus?

911. Bacchus?

912. Vikas.

913. I don't think that Martin understands

914. what a general manager really should be doing.

915. Don't make any phone calls along the way.

916. Straight to the table.

917. No, it's actually burning, yes.

918. It's actually burning?

919. Customers are complaining about the food cold, my man.

920. You put the meal out just now.

921. I believe Gordon's trying to get me

922. angry, ired, annoyed or whatever,

923. and I wasn't taking any part with that.

924. Gordon has seen enough of Martin's

925. managerial incompetence, and believes

926. he may have found a solution.

927. Be honest with me.

928. Can you manage this place?

929. So stop blending in and stand on your feet.

930. OK?

931. I'll try my best to convince Chef Ramsay

932. that I can run this restaurant.

933. One naan?

934. One minute, one minute—

935. I have to go to—

936. That table—

937. That's OK, that's OK, relax.

938. With Khan taking the reins,

939. food is finally making it out to the customers.

940. - Good man. - Thank you.

941. Excellent.

942. With Khan in the dining room

943. and Vikas in the kitchen, the restaurant

944. is beginning to run smoothly.

945. And that make me feel good.

946. One, two, three.

947. Tonight, I made over $100.

948. I was so happy.

949. The grand opening of Purnima

950. was bumpy in the middle, but finished on a high note.

951. Hey Mohammad, can I have aquick word with you please?

952. However, Gordonknows his work is not done.

953. This place can be phenomenal.

954. The location's extraordinary.

955. This is a new start.

956. You have to treat it as a new beginning.

957. Of course.

958. I mean, in a perfect world, I would

959. sacrifice one of yourmanagers to employ Vikas.

960. You cannot carry driftwood in your business.

961. Out of the three managers, one has to go.

962. Between you and I, Martin hasan amazing way of manipulating

963. you, and he's not worth his weight in terms

964. of what he brings to the table.

965. Hearing Gordon Ramsay say that to Mohammad,

966. that makes me upset and angry.

967. The frustration just boiled over.

968. Mohammad—

969. - Yeah. - I've never used you.

970. I've, I've respected you.

971. I'm proud of what we've done.

972. I've never cheated you.

973. And I take—

974. What, what's going on?

975. Come here, you.

976. You're recommending— you are in— enough.

977. I've had enough.

978. OK—

979. You've been insulting, you'vebeen accusing me of

980. Did you hear what I just said to him?

981. - Martin. - So.

982. - Listen— - Let him go.

983. Go on, get it out.

984. Get it off your chest.

985. You've accused me of riding on this man—

986. Why you pointing like that?

987. Because I'm angry, OK?

988. You want to see passion?

989. I'm giving you passion.

990. This person, I've respected.

991. You've had the audacity to accuse

992. me of like, taking his money—

993. Riding off his back.

994. Riding off his back is what you said.

995. Well, that is disgusting.You have no right.

996. You don't know that.

997. What about— What

998. I have nothing to be guilty of.

999. - You what? - Nothing.

1000. You sat in it.

1001. It's rotten!

1002. Yeah, you ran it. You sat in it.

1003. Yes.

1004. You wasted it.

1005. Yes, I wasted—

1006. You encouraged it.

1007. This wasn't always like this.

1008. We— it spiraled—

1009. You let it go to shit.

1010. It spiraled out of control.

1011. I'm glad.

1012. Not guilty.

1013. Not guilty.

1014. I have nothing to be guilty of.

1015. - You what? - Nothing.

1016. - You sat in it. - Yeah.

1017. You ran it. You sat in it.

1018. Yes.

1019. You wasted it.

1020. Yes, I wasted—

1021. You encouraged it.

1022. This wasn't always like this. We— it spiraled—

1023. You let this place go to shit.

1024. It spiraled out of control—

1025. I'm glad.

1026. Not guilty.

1027. Not guilty.

1028. I'm not going to take this put down anymore.

1029. Nothing to be guilty of.

1030. Listen, this is my last night.

1031. You said it's your last night?

1032. I'm confused. - Yes—

1033. So you're staying now.

1034. This is my last, tonight.

1035. OK, please tell the owner, not me.

1036. This is my last night.

1037. I'm out of here.

1038. I quit.

1039. Jesus Christ.

1040. When Martin left, actually I'm shocked.

1041. I didn't expect it's going to go that bad.

1042. I think Gordon Ramsay is full of piss,

1043. and I'm extremely angry, extremely pissed off.

1044. And I now turn my back and walk away.

1045. With the success of the relaunch

1046. and the change of management, Purnima has beaten the odds,

1047. and is now looking to a bright future.

1048. In the following days, Purnima'scontemporary Indian food

1049. and atmosphere continued to generate great buzz

1050. throughout New York City.

1051. The restaurant's revenueincreased, and naturally,

1052. so did the servers' tips.

1053. Thank you.

1054. Thank you so much.

1055. And Chef Vikas accepted

1056. an offer from Mohammad to be the restaurant's

1057. ongoing consultant.

1058. - Thanks a lot. - Take care.

1059. I appreciate that.

1060. Thank you.

1061. Let's be honest.

1062. It's gone exceptionally well. PURNIMA TEAM: Yes.

1063. Yes? Yes.

1064. Great food.

1065. Great decor.

1066. Great buzz.

1067. Happy customers.

1068. I really mean it. Thank you.

1069. Bloody good job.

1070. I'm very happy with thechanges Gordon has made here.

1071. He has given this place an opportunity to thrive

1072. and be a real restaurant.

1073. For all of us over here,I thank you very, very much.

1074. Listen, you're very welcome.

1075. You've got all the tools.

1076. Now do it.

1077. Don't stop working hard.

1078. Gordon did what I thought was completely

1079. impossible with the restaurant.

1080. Khan.

1081. My experience withChef Gordon was wonderful.

1082. I gained the confidence thatwe can run this business,

1083. and we can run this restaurant successfully.

1084. OK.

1085. Pull him back, pull him back.

1086. Excellent.

1087. Good to see.

1088. Neighbors. - Yes.

1089. Next time, I'm coming toeat, I'm not coming to work.

1090. Yes, yes.

1091. Good to see you.

1092. Goodnight, guys.

1093. Thank you very much indeed. Stand strong.

1094. - Yes. - Thank you.

1095. Goodnight.

1096. Goodnight.

1097. Oh, what a transformation.

1098. I honestly didn't think we couldturn this around to this extent

1099. from what I saw on my first day here.

1100. My god.

1101. Here we go.

1102. Cue action, drama.

1103. I thought your food was crap.

1104. I thought it was a pile of shit.

1105. Your food's crap.

1106. Your food is shit.

1107. General manager?

1108. General tosspot.

1109. This guy is seriously off his fucking trolley.

1110. I'm miffed.

1111. I am gobsmacked. What?

1112. Not happy?

1113. I'm fucking happy!

1114. That's every time I see you, it's like this.

1115. Running around like a fucking baby

1116. rhinoceros trying to have a shit.

1117. Shut up!

1118. Christ almighty.

1119. This is a joke.