Kitchen Nightmares 1x3

1. For the last three years,

2. Chef Ramsay has whipped aspiring chefs

3. into shape on "Hell's Kitchen".

4. This is painful.

5. Get out.

6. Out!

7. Now, GordonRamsay, the most successful

8. restaurateur on the planet, with critically acclaimed

9. restaurants in London, Dubai Tokyo and New York,

10. is crisscrossing America for the most difficult

11. assignment of his career.

12. This is disgusting.

13. I am gobsmacked.

14. Turning aroundAmerica's kitchen nightmares.

15. Please, help me.

16. Each week he will go to restaurants

17. on the brink of disaster.

18. There is no more money.

19. He's not doing his job.

20. Thisplace is a disaster zone.

21. I put so much into.

22. But to get theserestaurants back on track Chef

23. Ramsay will hold nothing back.

24. I've never, ever, ever, ever met someone

25. I believe in as little as.

26. It will be intense.

27. Fix the wall, you dirty pig.

28. What do we need?

29. A death in the restaurantbefore some fucker gets a grip?

30. I thought your food was crap.

31. I'd rather have this conversation downstairs.

32. You mother—NARRATOR: It will be emotional.

33. You're a fucking blow job.

34. That's it.

35. Seriously, I'm pissed off.

36. It's not my fault.

37. Why did you keep eating if it was that bad?

38. Just go.

39. Just go.

40. And it will be shocking.

41. Fire them on the spot.

42. Oh, my god.

43. Look at them.

44. It's fucking rancid.

45. It's rotten.

46. I've eaten it.

47. I feel like spitting on both of them.

48. I think this place wouldrun better without you.

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

50. Were shut.

51. It's the luckiest day of their lives.

52. We're shut for the night.

53. We're shut for the night.

54. We will make this a success.

55. Put your hand up and swear to God.

56. In the end, youwill see dramatic turnarounds.

57. horrible.

58. Of not just the restaurants—

59. Oh, I like this.

60. Oh, it's fantastic.

61. But the people who work in them.

62. I'll never forget you, man, the rest of my life, bro.

63. You're the best, man.

64. And while most appreciate his help—

65. God bless you.

66. You are wonderful person.

67. Others aren't so grateful.

68. My fucking kitchen.

69. Chef, I know you can hear me.

70. Don't run.

71. Why is this guy here?

72. Who the fuck are you to turn around and tell

73. me when you work like a pig?

74. You, French pig.

75. Goodbye, Chef.

76. Good luck, loser.

77. Get ready as Chef Ramsey turns

78. America's kitchen nightmares—

79. Dear, God, for what we're about to receive

80. may the Lord not kill me with food poisoning.

81. Back into dreams.

82. Please, do not screw it up.

83. Tonight, Gordon facesan overwhelming challenge.

84. It's time to walk away.

85. There is nothing else to do.

86. The Mixing Bowlsbusiness is dwindling,

87. and relationships are crumbling.

88. You can't get so overwhelmed.

89. I wasn't told.

90. Why do you keep saying that?

91. I'm pissed off.

92. The manager is desperate

93. I've tried everything.

94. The owner has lost his passion.

95. You look like a man that's dying

96. to be put out of his misery.

97. And his wife wantshim to shut the place down.

98. I can't sacrifice myselffor The Mixing Bowl anymore.

99. Now Gordon must turnThe Mixing Bowl upside down.

100. I'm fighting for my life, here.

101. It's the last chancefor this dying restaurant.

102. Do not talk to me like that.

103. That's coming upon "Kitchen Nightmares".

104. Belmore, New York, a busy commuter town

105. about 30 minutes from New York City,

106. and home to a wide variety of restaurants.

107. For 10 years The MixingBowl has managed to survive.

108. But now with increased competition

109. it's only months away from closing.

110. They said Cajun, not Asian.

111. Fuck.

112. My name is Billy Geletti.

113. I'm the Chef/owner of The Mixing Bowl.

114. Pick it up.

115. I'm the chef, delivery guy, Mr. Fix-it.

116. I'm doing bills, picking up supplies.

117. I mop the floors if I have to.

118. It's what I have to do to keep the place alive.

119. The Mixing Bowl Eateryhas been here for 10 years.

120. Lisa, is this order right?

121. You know what?

122. You should talk to your manager, not your wife.

123. If it was up to Billy's wife

124. the restaurant would be closed next week.

125. This says two mussels.

126. It should say one.

127. My hope is really gone for this place.

128. How bad was it yesterday?

129. Disaster.

130. Six people came in the restaurant all night

131. last night.

132. Everyone just knows he's Mixing Bowl Mike.

133. Right this way, young ladies.

134. Yes, he's the manager, but it's

135. impossible to work with him.

136. You get five times more pay than the servers.

137. What the hell is your problem?

138. Kind of like one big happy family.

139. What you just said makes absolutely no sense.

140. And you got 100—

141. That doesn't make sense.

142. Shut up.

143. Aye-yi-yi.

144. Mike, what are you doing?

145. I'm' taking a drink because I'm parched.

146. He is the manager.

147. Oh, my God.

148. What does Mike do now?

149. I see him schmooze a lot.

150. People come in hereand they think I'm the owner.

151. They call me like the Mayor of Belmore.

152. Do they do that because they respect me?

153. They fear me? I don't know.

154. Shut up and let me finish talking.

155. Don't tell me to shut up.You respect me.

156. Nobody's going to listen to someone who's

157. yelling at them like a madman.

158. Talking to you is like talking to a brick wall.

159. No. All right, all right, all right.

160. When The Mixing Bowl firstopened it was busy every week,

161. you know?

162. It was really doing well.

163. Where the fuck are the people, man?

164. Now it's just slow.

165. Everybody's like depressed.

166. We tried everything that we can.

167. There is no money.

168. There is nothing else to do.

169. If something doesn't changeand someone doesn't help us out

170. the restaurant could be closed next week.

171. Now it's at the end of the road.

172. I'm so stubborn about keeping italive, but am I hurting myself?

173. Am I hurting my family?

174. You're holding everythingup now with all this crap.

175. I'm sorry.

176. That's what I wrote.

177. Our marriage getsaffected by his business.

178. Go. Go out.

179. Go out.

180. We're struggling seven days a week.

181. That puts a damper on our relationship.

182. I can't sacrifice myself andour children for The Mixing Bowl

183. anymore.

184. If it's not going to workit's time to walk away.

185. Gordon Ramsay has just one week

186. to uncover the restaurantsproblems, devise a plan,

187. and find a way for this restaurant to stand

188. out in this competitive market.

189. I'm nervous, because this looks dreadful.

190. Oh, my god. - Morning.

191. It's a pleasure to have you.

192. Not a. Hi, Gordon.

193. And first name? Mike Lanisburg.

194. Mike. Nice to see you.

195. It's exciting.

196. Just, like, Oh, my god.

197. I'm meeting Gordon Ramsay.

198. You know, to me, he's a godin the restaurant industry.

199. - Good to see you. - Hi.

200. - Hi. - Lisa.

201. Lisa, nice to see you.

202. God, well, this is quiet.

203. This is—

204. This is our lunch crowd.

205. This is fully staffed. One, two, three, four.

206. How many's booked for lunch?

207. Nobody.

208. No?

209. When Gordon first came in I was nervous.

210. And I hope he's just not too hard on all of us.

211. I'm going to sit here.

212. Yes.

213. This is the lunch menu.

214. And what style of restaurant is it?

215. It's new American typecuisine, salads, some wraps.

216. Sounds like a health spa.

217. Where was the last time you went to a spa?

218. The gym?

219. Are you saying?

220. Are you trying to say something?

221. I'm asking, when was thelast time you went to the gym?

222. Not for a long time.

223. When was the last time you had a salad?

224. Not for a long time.

225. Right. OK.

226. If you have any questions, please feel free to ask.

227. OK, great.

228. When you look at the way the restaurant's

229. put together you can identify instantly,

230. from the paper clothes, to the drapes, to the plants,

231. to the color, that this restaurant

232. really is on its last legs.

233. There's not going to go here.

234. Award winning Maryland lump crab cakes,

235. seared North Atlantic salmon, sun-dried tomato basil.

236. For such a small restaurant, the menus are huge.

237. Need a couple more minutes, or?

238. I'm dying to taste the awardwinning Maryland crab cakes.

239. They are excellent.

240. And award winning.

241. What award did they win? - You could ask Billy.

242. He knows more about it.

243. I thought you would knowabout it if you're the manager

244. and it's on your menu. - Well, I—

245. Anyway, I'll have a zucchini pancake.

246. And I'll go for the searedNorth Atlantic salmon, I think.

247. Thank you.

248. God, that guys needs some spark.

249. Beanbag.

250. He is intimidating to serve.

251. OK, these are the Maryland crab cakes.

252. Thank you.

253. And the zucchini pancakeswith a chives sour cream.

254. Lovely. Thank you.

255. Enjoy.

256. Thank you.

257. May I ask what you think of the crab cakes?

258. May I ask you not to stare at me.

259. Absolutely.

260. Makes me feel really uncomfortable.

261. No problem.

262. You know, like this cockroach on your back

263. you just want to shake off.

264. I'd like to just sit and enjoy my lunch.

265. - Absolutely. - Thank you so much.

266. Award winning? Maybe not.

267. In terms of freshness? Yeah.

268. I wouldn't expect to find something so fresh

269. in such a dreary, dreadful dining room.

270. Zucchini pancakes?

271. Starchy, bland, and it's pretty thick.

272. It's like having a mouthful of glue.

273. Oh, my God. What's that on top?

274. Tomato-basil balsamic sauce.

275. Sun-dried.

276. There's no garlic. Where's the garlic from?

277. Is that on the green beans?- There's shallots.

278. They're— - No garlic?

279. No garlic in any of the ingredients.

280. And then on the beans?

281. Looks like there's garlic on there to me?

282. Why don't you just check with him?

283. I can smell it, anyway. - I will.

284. That looks like garlic.

285. Thank you.

286. Billy? What?

287. The string beans?

288. You cook them in garlic?

289. Yeah.

290. Is there any shallots in there at all?

291. No shallots.

292. Salmon is very bland.

293. And the sauce just heavy, soggy, and vinegary.

294. Garlic everywhere.

295. No one wants to come out tolunch and stink of garlic.

296. That's for sure.

297. You know, Billy'sgetting a little nervous.

298. He's like, am I about to get reamed right now?

299. You know?

300. I don't know what to expect, to be honest.

301. When you firstwalk in that dining room

302. you get this depressing manager jumping

303. on you, which is a great shame.

304. I'm sure five years agohe had some form of spark.

305. The food, the crab cakes were good.

306. - Thanks. - Yes.

307. That was the high point.

308. Everything else, unfortunatelyfor me, just bland.

309. Really?

310. Pancakes were soggy, and fish was dry.

311. The salmon just— it justlooked old fashioned.

312. Can I ask you an honest question?

313. Yes.

314. It was our 10 year anniversary.

315. And we said for our 10 year anniversary

316. everybody gets complimentaryzucchini pancakes.

317. Yes.

318. Now, everybody tells me they love them.

319. If you give something away and it's free,

320. who's going to complain about it?

321. That never happens.

322. So either he's crazy, or everycustomer that comes in here

323. is lying to me.

324. Want to come back with a plan, and bang.

325. It didn't blow me away today.

326. I'm not that excited about it.

327. It's very average, verydreary, and it's very sad.

328. End of story.

329. OK.

330. See you later, yes?

331. It makes me feelterrible when Gordon says he

332. doesn't like my husband's food.

333. You know, of course I'm going to take offense to that.

334. Gordon is wrong about the restaurant.

335. My position is the manager.

336. So I am not intimidated by anybody.

337. Bring it on.

338. Coming up, Gordonsees a sign of the times.

339. Now acceptingdinner reservations?

340. We thought maybe because we'renot taking reservations, so—

341. It's fucking empty.

342. Lisa and Billy must face the truth.

343. Maybe we should close this place down.

344. And later asGordon turns up the heat,

345. manager Mike loses it.

346. I was told seven o'clock this morning.

347. That's it.

348. Seriously, I'm pissed off.

349. Do not talk to me like that.

350. Hey, fuck off outside.

351. now.

352. He's a freaking lunatic.

353. Coming up on "Kitchen Nightmares".

354. Later that night after meeting the staff

355. and sampling the food, Gordonwants to observe a dinner

356. service so he can evaluateBilly in the kitchen and Mike

357. in the front of the house.

358. How manyhave you got booked tonight?

359. Two or three people.

360. Bloody Hell.

361. Jesus.

362. This is not very good right now.

363. It is seven o'clock, andthere's a lot of open tables

364. in the restaurant.

365. To me, I would haveshut the door a year ago.

366. Whenever you feel like it.

367. It's your choice.

368. Can I have that one?

369. Why not?

370. It's an hour into the dinner service

371. and it's starting to become clear to Gordon

372. why the mixing bowl is losing so much money.

373. This coupon, you can use it this evening.

374. 50% off.

375. Your check is all adjusted.- OK, thank you.

376. Thank you very much.

377. Thank you.

378. What's going on here?

379. I'm taking 50% of their check.

380. We hand somebody a check, youput this 50% off coupon in it.

381. - 15? - No, no.

382. 5-0.

383. 50.

384. In here?

385. Yeah, 50% off.

386. Holy smokes.

387. So we're giving more money away before you're

388. getting money in the till.

389. My goodness me.

390. Jesus.

391. Mike's just told me abouta coupon that he tried.

392. How long you've been doing it?

393. Um, a long time.

394. Eight years.

395. Eight years?

396. Christ.

397. That doesn't make sense though, does it?

398. No, it doesn't.

399. Do you ever go out there?

400. Um, yeah.

401. When I— as soon as itdies down I'll walk around.

402. While Billy spendsthe entire dinner service

403. in the kitchen the responsibility

404. of running the restaurantis in Mike's hands.

405. Anymore coupons anywhere else?

406. No. No, that's it.

407. You sure?

408. Nothing it's all?

409. There is more.

410. I have about 10 signs that I had made up.

411. Go and get them.

412. Someone grab the door for me, please.

413. Sorry.

414. Sorry.

415. OK.

416. All of them go in the window at some point.

417. Where did you get all these from?

418. I have a place. They make them up for me.

419. It was expensive.

420. Holy mackerel.

421. As you can see, I've tried everything.

422. Clearly.

423. Now accepting reservations.

424. We thought maybe becausewe're not taking reservations,

425. maybe people aren't coming in here?

426. It's empty.

427. Yes, but we—

428. It's fucking empty.

429. Tuesday night, dinner special, select three.

430. Three what?

431. That was— that was one of the worst

432. things we've ever done.

433. So we did select three.

434. It was a while ago. We did—

435. And that's a pumpkin one.

436. Can I tell you what—because—

437. I mean, listen, read this.

438. Order your Thanksgiving desserts early, in case

439. we're close by time we come round to November.

440. What I do is, I'll put upa sign a month ahead of time

441. because maybe people willdrive by and say, oh, look.

442. Which sign was the most successful?

443. None.

444. None.

445. Is there anything else that I should know?

446. That's it.

447. That is it?

448. Well, there's— well—

449. Oh, no.

450. There was—

451. Oh, no.

452. It's not really that big of a deal.

453. Gordon, could you come here?

454. It's a little big.

455. What in the fuck?

456. Free appetizer with dinner.

457. Oh, fucking hell.

458. Man, get me out of here.

459. Jesus Christ.

460. Where in the—

461. It went over— it went over the—

462. you saw— these other littlesigns weren't working.

463. And how long did the sign go for?

464. Well, it would have still been up,

465. but there was a badwindstorm a few months ago

466. and it ripped it down.

467. It blew the signs down?

468. Yes.

469. Thank fuck for that.

470. Doesn't this catch youreye, though, from the street?

471. - Catch my eye? - Isn't that the point?

472. It's fucking worst than the dollar shop.

473. You're incredible.

474. OK.

475. Get the signs and put them back around here.

476. I don't want any customers to see it.

477. I've got a restaurateur who's just a cook, a simple cook,

478. a manager totally obsessed by signs,

479. and a wife that'd ratherclose the place down tonight.

480. This is a real nightmare.

481. My God.

482. After a day of observation

483. Gordon is ready to confront Billy and Lisa

484. with the harsh reality.

485. I've got to be fucking brutally

486. honest with you, you know that?

487. I've seen a lot today, watched the service.

488. Unfortunately, I spend a lot of time talking to Mike,

489. and, yeah, he's out there, that one, huh?

490. You seriously have to startthinking as a businessman.

491. Not leave it to someone like Michael

492. to sort of focus on the bologna and bullshit.

493. And then, watching youcooking, I've never ever seen

494. a chef so quiet in all my life.

495. You look like a man that is dying

496. to be put out of his misery.

497. Lisa, you may be right.

498. To put you out your miserymaybe we should close this place

499. down, fucking tonight.

500. Up next, there ismutiny at the mixing bowl.

501. I think he's lazy.

502. The rest of us bust our butts to get your tables

503. and our tables done, and then you

504. take a half, like, of our tips.

505. Do you think you would havethose tips if I wasn't here?

506. And later, before Billy steps up—

507. I was told seven o'clock this morning.

508. That's it.

509. Seriously, I'm pissed off.

510. I don't want him to talk to my wife that way.

511. Do not talk to me like that.

512. Gordon steps in.

513. Hey, you fuck off outside.

514. Now.

515. Coming up on "Kitchen Nightmares".

516. After the dinner service Gordon decides

517. to test Billy and Lisa'scommitment to the restaurant.

518. Lisa, you may be right.

519. To put you out your misery maybe we

520. should close this place down.

521. Fucking tonight.

522. The stress and the pressure relieved.

523. Bang.

524. It'd be gone within 12 hours.

525. So, what do you think?

526. I don't want him to give up his dream,

527. but I don't see why we keep going with it.

528. Billy's a good person.

529. He doesn't want to just walk away.

530. But if he has to close the doors,

531. it needs to be closed thenand let's move on already.

532. I want to live a normal life.

533. This is where youreally seriously dig deep.

534. If the restaurant dies it'llbe like a death in the family.

535. We have to go forward.

536. I'm turning this around.

537. Seriously?

538. Yeah.

539. If you seriously, seriously want to continue,

540. you have got to find yourpassion with your support.

541. And truthfully, unless you change,

542. you'll be gone in six weeks time.

543. It's day two and time for Gordon

544. to start implementing his plan.

545. He hopes to get through to manager Mike

546. about his destructive promotionswith the help of a somewhat

547. destructive measure.

548. Looks like a wood chipper to me.

549. That's right.

550. It's time to say goodbye to the past.

551. It's time to say goodbye to Valentine's Day.

552. You're a mad man.

553. Yeah, I am fucking mad.

554. Working with guys likeyou makes me fucking mad.

555. With Gordon struggling to get through to Mike,

556. he now turns his attentionto the mixing bowls greatest

557. challenge.

558. Let's have a look at 1997 first.

559. One, two, three, four restaurants.

560. Wow.

561. Yeah.

562. 10 years ago.

563. Let me show you something.

564. 2007.

565. Holy shit.

566. Look howbuild up this neighborhood

567. has become over the last 10 years.

568. 41 restaurants, from aChinese, to a deli, to a pizza,

569. to a diner.

570. Right now we need to reposition the mixing

571. bowl, smack bang in the middleof all that competition.

572. Gordon's right.

573. 41 restaurants?

574. Of course you're going to kindof get lost in the shuffle.

575. What else is around this area?

576. You go to it every day.

577. Oh, the gym.

578. Gyms, beauty parlors, tanning salons.

579. What isn't on there?

580. A healthier.

581. Healthy is something that's not

582. even listed anywhere near here.

583. One way we can help turnthis around is by installing

584. something to do with health.

585. It's exciting to realizeyou can do things healthy.

586. And it just opened myeyes to a whole new world.

587. Give the fuckingneighborhood what they want.

588. With The Mixing Bowl now

589. embracing being the healthy, high quality restaurant

590. of Belmar, Gordon also realizes he needs

591. to ignite Billy's passion.

592. Time to be competitive, creative, yeah?

593. Our list of 15 ingredients, OK?

594. Half an hour.

595. You work there. I work there.

596. Keep it fresh and healthy.

597. Think about the direction of therestaurant, the way it's going,

598. yes?

599. OK.

600. Gordon Ramsay teaching Billy.

601. He's being trained by one of the top chefs in the world.

602. I was totally into what I was doing,

603. but then like you realizethat's Gordon Ramsay

604. working next to you here.

605. It was great.

606. So you've shredded the fennelthe same way I've shredded it.

607. I hope you're not copying me, Billy.

608. I'm not copping you.

609. I did the fennel first.

610. I think you're copying me.

611. Oh, dear.

612. I was so excited becausel haven't seen Billy this fired

613. up about something in so long.

614. You're very quiet there, my man.

615. Fucking hell. What is it with you?

616. You must drive Lisa aroundthe bend, you know that?

617. How do you communicate?

618. Through email?

619. I wasn't paying attentionto what he was doing at all.

620. I was more involved in making my dish.

621. Let's go, my man.

622. Up, up, up and away.

623. Billy finished first.

624. OK.

625. good.

626. So yours is a seared salmonwith ginger balsamic drizzle.

627. This is a poached salmon.

628. Just poached in a vegetable stock,

629. topped with a walnut pesto.

630. Everything looked reallynice, just fresh, and lively,

631. and vibrant.

632. And the food kind of like jumped out you.

633. Looked great.

634. This is the kind offood that the mixing bowl

635. should be serving.

636. I like that.

637. Both dishes are good enoughto go on the menu tonight.

638. I like the food, but Ireally don't know if Gordon

639. can change this place around.

640. With word that worldclass Chef Ramsay is in town

641. the mixing bowl is busier than normal

642. for tonight's dinner service.

643. Do you havereservations this evening?

644. No, we don't.

645. But can the staff at The Mixing Bowl

646. actually cope with a busy restaurant?

647. - Push the salmon please, yeah?- OK.

648. Push the salmon special, yeah?

649. We think that thecustomer is absolutely going

650. to love the new salmon dish.

651. Push the salmon.

652. Table four—

653. Don't point.

654. Don't pout at customers.

655. We're running a restaurant, not a fucking zoo.

656. Did you get the salmon special?

657. - Yeah. - OK, Good.

658. Let's take 12 out. Let's take 12 out.

659. Do you like salmon?

660. Yeah, I would try salmon.

661. Three salmon specials.

662. Good, we're selling the salmon.

663. Good.

664. Hey, Bon?

665. How you doing, sweetie?

666. I don't particularly care about the kitchen.

667. Your main focus should be the customers.

668. The water is complimentary.

669. Is he working now?

670. All he does is stand, andtalk, and lean, and prey.

671. Salmon special is really going well.

672. But Michael?

673. What the fuck is he doing?

674. This guys is just fuckingusing this restaurant

675. to feed his ego.

676. I'm glad you guys are enjoying everything.

677. You want your friends to come in?

678. That's great.

679. But you should be out working.

680. Answer the phone, please.

681. It's impossible to work with them.

682. And every time you work withhim he takes half of your tips.

683. Kimmy, You got to work the tips, baby.

684. I get very large tips.

685. Give them some water on table 18, please.

686. I mean, 20%, 25%.

687. Can you do— you have to puton another round of drinks.

688. Another Bud and another Diet Coke, also.

689. I'm tired of Mike taking halfthe money from the tip cup.

690. That's not fair. - Goodbye.

691. Thank you.

692. Thank you.

693. Despite thesuccess of the new specials,

694. the staff is unhappy with their tips.

695. And all fingers are pointing toward Mike.

696. You find a table, you latchon, and then the rest of us

697. bust our butts to get yourtables and our tables down.

698. And then you take a half like of our tips.

699. Can I say something?

700. Do you think you would havethose tips if I wasn't here?

701. When people come inhere, everybody knows me.

702. The customers know me.

703. All you guys know that.

704. People know me the best.

705. Because I make it a point to making

706. friends with the customers. And that's what customers want.

707. They want to feel special.

708. Mike thinks this is his restaurant.

709. He is an employee here.

710. Fucking unbelievable.

711. OK, time to get real.

712. When I asked you to wake up in terms of running

713. the fucking business, sometimes you

714. run it as if you own the place.

715. And the reason why you do that is because, Billy, you

716. are too weak.

717. And, Lisa, if it soundscrap, open up and say it.

718. I'm nervous that everybody's sitting here

719. with their thumbs up theirasses and not doing what

720. they're supposed to be doing.

721. I don't think right nowthat's the right attitude.

722. I think we should have a positive attitude.

723. But, I mean, be realistic.

724. When I'm bussing my own tables, and everybody

725. else is running around crazy—

726. We are aware of what the problems were.

727. And I think that we shouldmove forward and put

728. the damn past behind us.

729. You're kind of talkingto yourself right now.

730. I'm talking— this is how I feel.

731. I'm verbalizing how I feel.

732. These are things you need to do.

733. I'm fighting for my life here.

734. You, right now, need to step up to the plate

735. and make the changes every freaking day,

736. every minute of the day.

737. That's it.

738. Billy, that's the first timeyou've sounded like a boss,

739. because it is yourfucking life on the line.

740. Don't ever forget that.

741. Hey.

742. He's laughing again.

743. If you're carrying the weightthat this guy and his wife

744. has on their shoulders youwouldn't fucking smirk.

745. Tomorrow, the mostimportant day in 10 years.

746. We're going to implement changes to help get

747. this business turned around.

748. If it doesn't work after tomorrow,

749. the blame is on your shoulders, Mike.

750. Still to come—

751. Let's go, big boy.

752. The MixingBowl is busier than ever.

753. Pick up this plate. Let's go.

754. Can I get the three soup.

755. I want it now.

756. Yeah, it's coming now, you fucking hell.

757. I was just fed up.

758. But nobody is in the mood for celebrating.

759. I was told seven o'clock this morning.

760. That's it.

761. It's the dinner service

762. you have to see to believe.

763. Seriously, I'm pissed off.

764. Do not talk to me like that.

765. It's done.

766. Coming up on "Kitchen Nightmares".

767. Day three, Gordon's design team

768. works overnight andtransforms the mixing bowl

769. from a nondescript diner into acontemporary, sleek restaurant.

770. And now it's time to be revealed.

771. Right, ready?

772. Yes?

773. Mike, ready?

774. I'm so excited to see, like, what—

775. I'm psyched.

776. The place needs a face lift.

777. So I'm very excited to see it.

778. Let's go.

779. Lovely.

780. Here we go.

781. Oh, my God.

782. Oh, my God.

783. You want to come down?

784. Oh, wow.

785. It's gorgeous.

786. My, God.

787. I— Oh!

788. Jesus.

789. Yes.

790. No kissing, huh?

791. It looks nice, huh?

792. Beautiful.

793. This is gorgeous.

794. I feel like I want to spend money in here.

795. It's exciting to walk outinto the dining room and just

796. seeing what it looks like.

797. The decor was terrible.

798. Now I think the decor works.

799. It fits with the food.

800. It fits with the name.

801. Lisa, what do you think of the chairs?

802. Oh, my God. I love them.

803. Sit down.

804. Have a seat in one of them.

805. Love.

806. It's beautiful, warm.

807. Oh, my God.

808. It's amazing.

809. It just was like a gift.

810. It was just like a period of grace.

811. It really touched me deeply.

812. It looks likea restaurant now, doesn't it?

813. Yes.

814. Are you seriously going to start spending time

815. in your own restaurant now?- Yes.

816. Saying hello to customers?

817. Yep.

818. Kim, how do you feel, darling?

819. It looks completely different.

820. I feel so much betterabout coming here knowing

821. that they're not looking around thinking,

822. why am I sitting here withthis gross paper on my table?

823. It's gorgeous.

824. I can't wait for customers to come—

825. sorry.

826. I can't wait for costumersto come in and see the place.

827. Jesus.

828. Lisa, have we got any tissues?

829. This is our new start.

830. So hopefully it's what we needed.

831. It's unbelievable.

832. With the new decor as the inspiration

833. it's time for Gordon to overhaul the menu.

834. OK.

835. First, salad.

836. Apple and endive salad, yes?

837. And it's done with walnutand a honey Dijon dressing.

838. It's very fresh, fragrant.

839. Very citrusy, very tangy.

840. Gordon woke me up.

841. He got me back to what's now and just

842. trying to put that together.

843. Under Gordon's direction,

844. The Mixing Bowl has removedheavily sauced entrees

845. and replaced them with healthy, vibrant items.

846. Roasted vine tomato soup.

847. Slow roasted in the oven, overnight.

848. Blend it.

849. And it's finished with freshbasil and drizzled olive oil.

850. Tuna nicoise, it's beendressed with an olive tapenade.

851. Green beans, olives, eggs, androasted new potatoes there.

852. We got to see the wayall the new dishes looked.

853. They looked beautiful.

854. Smaller portions, lighter foods.

855. All of it made sense. - Good.

856. Right? Are we ready?

857. Yeah. GORDON RAMSAY: Good luck.

858. I love the menu.

859. Because I was eating all the food in here.

860. So now I'm eating a little bit healthier.

861. It may have an impact on my belly.

862. With a healthynew menu and the restaurant

863. redesigned, it's time toutilize the staff's new energy

864. and spread the word about the new Mixing Bowl.

865. We'll go out to a spa or gym,

866. we'll just put the word out.

867. Fresh outlook.

868. Fresh appeal. - My, God.

869. Look at these. Hi, guys.

870. You all know what The Mixing Bowl is, right?

871. That's the restaurant there, The Mixing Bowl.

872. We're going to be kicking off

873. our new, light, vibrant, healthy menu.

874. Exciting new food.

875. It would be great to see you.

876. At The Mixing Bowl eatery in Belmore.

877. New decor, new menu, new style.

878. What's your name?

879. Gordon.

880. Gordon, I'm burning 1,700 calories per hour.

881. If Kelly could see you right now.

882. Not bad for a fat guy, huh?

883. I brought you here for a wake up call, yeah?

884. Let's go. Holy—

885. In keeping withthe healthy direction

886. of the restaurant, Gordon hasreached out to the New York

887. Dragons arena football team to create

888. some buzz in the community.

889. Big day for us tomorrow.

890. So we want to help celebrate that

891. and maybe get you down to the restaurant

892. and come have a bit to eat.

893. I think it's an amazing idea.I just hope it works.

894. Day four, only a shorttime before relaunch and Mike

895. is already feeling the heat.

896. There's a couple of little tiny things

897. that bother me because I wantthe place to look perfect.

898. The Mixing Bowl, Mike speaking. Can I help you?

899. How many people are you going to be?

900. There was a lot of confusionwith the reservations.

901. And there was a lot of thingsthat I really had to do myself.

902. Disgusting.

903. He was having a hard time today,

904. which we all were, you know?

905. But he really lost it.

906. Actually takes some thought.

907. See, this is why we need Xanax.

908. Mike, just seemed so stressed.

909. And I was definitely concernedthat it wasn't going to help

910. us when we opened the doors.

911. That's it.

912. That's it.

913. With the relaunch only minutes

914. away everything seems to bein place for the big night.

915. It looks like we have 47.

916. And therestaurant is fully booked.

917. Good luck.

918. Yes?

919. Let's go, big boy.

920. Customers are queuing up to get here.

921. Jesus Christ.

922. Unfortunately, therewere too many reservations

923. set at the same time.

924. Oh, no.

925. Even I'm getting a littlebit fucking doolally.

926. There'll be a vanpicking me up in a minute

927. with a fucking straight jacket.

928. I was not—

929. Fucking madness.

930. It's The MixingBowls biggest night,

931. and because of Mike's reservations mix up many

932. of the customers havearrived at the same time.

933. How you doing?

934. How's everything?

935. As soon as those doors opened, the floodgates opened up

936. and everyone kind of came at once.

937. It was a little bit stressful.

938. Just give me two second.

939. Mike. - Yes?

940. Right. Come over.

941. Coming.

942. OK.

943. Reservations?

944. What's the hic-up?

945. I handed over the reservation list to Kim.

946. And then I'm not exactly surewhat transpire since then.

947. Mike tried to blamethe reservation mix up on me.

948. I've never been the one incharge of the reservations.

949. It's not fair.

950. This is a big night.

951. I cannot tell you how big this night is.

952. And you've got to know what's coming in.

953. That's your job.

954. It's not solely my fault. And I

955. don't think that it's right toput blame on any one person.

956. Can we get on?

957. Yes.

958. And work as a team?

959. Yes. God

960. After Gordon's pep talk,

961. Lynn, Kim, and Lisa all steppedin to help get everyone seated.

962. It's a totally different menu.

963. - What would you like? - The seared tuna.

964. Seared tuna and the salmon.

965. OK.

966. With the diningroom now completely

967. full for the first time in years,

968. the pressure was turned upon The Mixing Bowl staff.

969. Mike, you had table five?

970. I'm not even there, Lisa.

971. We're behind.

972. Lynn, are you telling him to bring a bus pan?

973. All right.

974. Let me take that for you, please.

975. Thank you much indeed.

976. Can you wake up? - Yes.

977. Wake up.

978. This is our one shot tomake our lasting impression,

979. and we're going to blow it.

980. How long on theappetizers on table five?

981. Mike, you can'tdrive me crazy right now.

982. Honestly, I think Mike's job's not that hard.

983. He just get sidetrackedand stops being a manager.

984. While each waiter iscovering three to four tables—

985. All right.

986. So let me go ask that.

987. Mike is lookingafter his friends.

988. All right.

989. Can I get the three soups.

990. I need soup bowls.

991. I want it.

992. Now.

993. Yeah, it's coming now, you fucking hell.

994. Watch your back.

995. Watch your back.

996. I was definitely concernedthat Mike was going to crumble.

997. He's not used to runninga fucking busy dining

998. room out there, you know that?- Yeah.

999. My, God.

1000. Where' Mike?

1001. Oh!

1002. Oh, my God.

1003. Fucking Hell.

1004. It's two hours into dinner service

1005. and The Mixing Bowl hasweathered the first storm,

1006. but they are about to be facedwith another challenge, the New

1007. York Dragons.

1008. Hi, how are you?

1009. You going to have a nice dinner?

1010. Sure, hope so.

1011. OK.

1012. So we're just going toget your tables together.

1013. Sounds good. Thank you very much.

1014. - OK? - All right.

1015. All right. We'll be right with you.

1016. You want to get that?

1017. Wait a minute.

1018. I thought that that tablewas going to be with them.

1019. Can I see this?

1020. You forgot the biggest thingwhen to put on the list,

1021. The Dragons reservation.

1022. The Dragons were supposedto be on that last

1023. and somehow Mike just forgot.

1024. How is that missed?

1025. How is that overlooked? - They just—

1026. The Dragons just— - Mike, no.

1027. That's not what I'm saying.

1028. I'm not exactly sure what transpired.

1029. It's beyond upsetting.

1030. There was no Dragons on there.

1031. My, God.

1032. That table, for me, isthe most important table.

1033. That's embarrassing.

1034. You're overlookingextremely important things.

1035. I was not told about the Dragons.

1036. I found out at seven o'clock this morning.

1037. Why do you keep saying that?

1038. Because I wasn't.

1039. I wasn't told.

1040. Excuse me.

1041. Do not talk to me like that.

1042. I was told seven o'clock this morning.

1043. That's it.

1044. Seriously, I'm pissed off.

1045. Dragons on the paper.

1046. I'm pissed off.

1047. Not my fault. Dragons. Right over here.

1048. I put them on at seven o'clock.

1049. Can we please move on?

1050. That's it.

1051. Not my fault.

1052. It's relaunchnight for The Mixing Bowl

1053. and Mike's reservation mishapwith the New York Dragons

1054. has caused him to go over the edge.

1055. I wasn't told.

1056. Do not talk to me like that.

1057. I'm pissed off.

1058. That's it.

1059. I was told seven o'clockthis morning. Not My fault.

1060. Dragon's on the paper.

1061. I mean—

1062. Can we please move on.

1063. That's it.

1064. We were all in shock and speechless.

1065. I've seen him blow upbefore, but that was a new—

1066. that was a new level right there.

1067. - Hey. - Yes?

1068. You fuck off outside.

1069. Now.

1070. Jesus Christ.

1071. This is like the twilight zone.

1072. I really think somethingin his brain has snapped.

1073. He's a frickin' lunatic.

1074. Mike was raising his voice.

1075. I mean, I don't want him to talk to my wife that way.

1076. I don't go for that.

1077. Mike'sconduct has everyone rattled,

1078. and Gordon has some concernsfor the restaurant owners.

1079. OK.

1080. Let me just tell you something, and I've

1081. got to be brutally honest.

1082. You've got one problem here, Mike.

1083. I don't know. why Billy and Lisa

1084. were talking to Gordon.

1085. I don't know what they possiblycould have said about me.

1086. You need a manager.

1087. And that is not your man.

1088. Business is business.

1089. If something's got to bedone to change in this place,

1090. we got to change it.

1091. That's the restaurant business.

1092. Freaking fire him.

1093. If I would go home right now, life goes on.

1094. I'd get another job, butmy life would be different.

1095. I just got to re-evaluate the situation.

1096. Mike's going to have to changelike the place has changed.

1097. Everybody in the place isgetting a second chance.

1098. So Mike should get a second chance

1099. and we're going to move forward together.

1100. For now, Billy has decided

1101. to keep Mike on as manager.

1102. Move on.

1103. Yeah?

1104. That was embarrassing. Yeah?

1105. Can we put an end to this?

1106. I feel like I'm reborn again.

1107. And we are going to build the best

1108. damn restaurant thatever existed, or at least

1109. in a 25 mile radius.

1110. All right, table two is getting up.

1111. We're going to push togetherfor a table of four.

1112. Mike managed to finda place to seat the dragons.

1113. And it looks like Gordon hasfinally gotten through to him.

1114. Ready?

1115. Set?

1116. Hike.

1117. No.

1118. I have a new look, a new restaurant, new me.

1119. Thank you so much for coming in here.

1120. I'm going to get your dinnerout real quick, all right?

1121. Good job. Good job.

1122. For the first time he said thank you to me.

1123. So that was like, wow.

1124. All of a sudden.

1125. You know, like, was that him?

1126. The food was great.

1127. The service has been excellent.

1128. I think it was great. I give the service an A.

1129. Although The Mixing Bowl's relaunch

1130. had some growing pains, it's clear the restaurant is

1131. headed in the right direction.

1132. Woo!

1133. As the week progressed,

1134. Mike's management skills kept improving.

1135. One and two is crucial that we get out of here.

1136. It's really good.

1137. The customersraved about the vibrant food.

1138. I love the new menu.

1139. It's so different.

1140. It feels great.

1141. We got some amazingfeedback from the food, Billy.

1142. Everybody is really loving the food.

1143. Holy moly.

1144. The profits were soaring.

1145. What each person spends onaverage went up like double.

1146. In the spirit of the new healthy menu

1147. Gordon sponsored the firstever Mixing Bowl mile run.

1148. Come on, Mike.

1149. Come on, Mike.

1150. An eight-year-old is beating you.

1151. And with the restaurant thriving,

1152. Billy even found some time tohang out with his new friends,

1153. the Dragons.

1154. This journey was unbelievable.

1155. I'm psyched to go forward.

1156. That's what I want to see.

1157. That passion, yes?

1158. And on Gordon's last day

1159. he even got shy Billy tofinally come out of the kitchen.

1160. I want you to stop what you're doing for two minute

1161. and go say hello to your customers.

1162. I'm so proud of him.

1163. Couldn't be more proud of him.

1164. I want him to get a little recognition

1165. for all that he does.

1166. Thank you so much.

1167. Yeah, thank you.

1168. The difference tonightfrom when I first arrived

1169. was extraordinary.

1170. I would seriously eat here.

1171. You're talented, big boy.

1172. You've got to make that transition

1173. from a chef to restaurateur.

1174. I got the message on how I have

1175. to change to make thisplace the best it could be.

1176. Start thinking and cookingup there, not with your back.

1177. Yes?

1178. Thank you so much.

1179. The black cloud has definitely been

1180. lifted off this restaurant.

1181. We can't blame anyone but ourselves

1182. now because there's no excuses left.

1183. Ladies, first— oh, fuck me.

1184. It all came together.

1185. And I just can't wait to go forward.

1186. Good night. Thank you.

1187. Thank you.

1188. Two months have gone by

1189. and the restaurant is continuing to prosper.

1190. Gordon, he justlet everything out on me.

1191. It was like rip on Mike week, but he definitely

1192. did teach me some things.

1193. We had fun with it.

1194. As for Billy and Lisa, their marriage

1195. is as strong as the restaurant itself.

1196. The changes I have seenin our relationship is amazing.

1197. So for that, Gordon, I thank you.

1198. That means so much to me.

1199. Next time on "Kitchen Nightmares",

1200. one of Long Island, NewYork's oldest restaurants

1201. has become a local disaster.

1202. It's in the dumpster now.

1203. The mother and son owners

1204. are at each other's throats.

1205. - Take charge.- I don't do this shit, ma.

1206. Tell him to get out of here.

1207. The head chef is arrogant.

1208. I've been doing this 39 year.

1209. The sous chef doesn't care.

1210. Whatever.

1211. And the kitchen is the dirtiest

1212. Gordon has ever seen you.

1213. You didn't see that?

1214. Can Gordon return theseascape to its former glory?

1215. Nothing's being cooked in here this evening.

1216. We're going down now.

1217. Next time on "Kitchen Nightmares".