Kitchen Nightmares 1x4

1. For the last three years,

2. Chef Ramsay has whipped aspiring chefs

3. into shape on "Hells Kitchen."

4. This is painful. Get out.

5. Out.

6. Now, GordonRamsay, the most successful

7. restaurateur on the planetwith critically acclaimed

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

9. is crisscrossing America for the most difficult

10. assignment of his career.

11. This is disgusting.

12. I am gobsmacked.

13. Turning around onAmerica's kitchen nightmares.

14. Please, help me.

15. Each week, he will go to restaurants

16. on the brink of disaster.

17. There is no more money.

18. He's not doing his job.

19. This Place in a disaster zone.

20. I put so much into it.

21. But get theserestaurants back on track,

22. Chef Ramsay will hold nothing back.

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

24. I believe in as little as you.

25. It will be intense.

26. , you dirty pig.

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

28. gets the?

29. I thought your food was crap.

30. I'd rather have this conversation downstairs.

31. It will be emotional.

32. You're a fucking.

33. That's it.

34. Seriously, I'm pissed off.

35. It's not my fault.

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

37. Just go.

38. And it will be shocking.

39. Fire them on the spot.

40. Oh, my god.

41. Look at them.

42. It's fucking rancid.

43. It's rotten.

44. I've eaten it.

45. I feel like spitting on both of them.

46. I think this place wouldrun better without you.

47. Can you go tell them thatthe kitchen is closed.

48. We're shut.

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

50. We're shut for—

51. We're shut for the night.

52. We will make this a success.

53. Put your hand up and swear to God.

54. In the end, you willsee dramatic turnarounds—

55. Aren't they horrible?

56. —of not just the restaurants—

57. Oh, it's fantastic.

58. —but the people who work in them.

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

60. You're the best, man.

61. And while most appreciate his help—

62. God, bless you.

63. You are a wonderful person.

64. —others aren't so grateful.

65. I fucking hate you.

66. Chef, I know you can hear me.

67. Don't run.

68. Why is this guy here?

69. Who the fuck are you to turnaround and tell me when you

70. were like a pig, a French pig.

71. Good-bye, chef.

72. Good luck, loser.

73. Get ready as Chef Ramsay turns

74. America's kitchen nightmares—

75. Dear God, for what we are about to receive,

76. may the Lord not kill me of food poisoning.

77. —back into dreams.

78. Please, do not screw it up.

79. Tonight, on "Kitchen Nightmares,"

80. one of Long Island's mosthistorical and successful

81. restaurants has become a local disaster.

82. It's in the dumpster now.

83. This place has fallen apart.

84. There's a stink in this place so bad.

85. And the owners,a mother and her son—

86. He's looking for a man.

87. You are going to apologize.

88. You're dreaming, Peter.

89. —are at each other's throats.

90. Take charge.

91. All right, don't do this shit, Mom.

92. Take charge.

93. If Chef Ramsay can't help me, it's done.

94. Gordon has one week to turn it around—

95. What am I doing wrong?

96. Tie it to the wall, you dirty pig.

97. —but faces an extremely uphill battle.

98. You killed whatevercustomers we've got left.

99. The head chef is arrogant—

100. I won't do what he wants.

101. —the sous chef doesn't care—

102. Whatever.

103. —the waitressesare disorganized—

104. Is that yours or mine, Diane?

105. This is mine

106. —and the kitchen—

107. This is disgusting.

108. —is the dirtiestkitchen Gordon has never seen.

109. Look at that.

110. You didn't see that?

111. I didn't see that.

112. How will Gordonreturn the Seascape

113. to its former glory?

114. You're running a business.

115. And if you don't want to run it as a business,

116. fucking close it.

117. Get ready for some drastic measures—

118. Nothing's beenthis evening.

119. We're going down now.

120. —tonight on "Kitchen Nightmares."

121. Islip, New York, rich withhistory and community spirit.

122. But a crown jewel of this seaside village,

123. the Seascape Inn is on the verge of collapse.

124. The owners are a mother namedlrene and a son named Peter.

125. You can't put him in a dining room, Mom.

126. Can't you shut the fuck up? Tell him to get out of here.

127. What's the big deal?

128. Close the fucking doors if you don't like him.

129. The Seascape has been around since 1962.

130. We've been declared the oldest restaurant

131. in the town of Islip.

132. In the glory days at The Seascape, my father,

133. he was here when they were doing300 covers on a Saturday night,

134. and the place was alive, and everybody

135. was smiling, making money.

136. There was love everywhere, and you could feel it when

137. you walked into The Seascape.

138. Yeah, I started to workhere at the Seascape in 1967.

139. It was buzzing.

140. And you wouldn't believe theamount of customers we had.

141. On Saturday night, they'd actually

142. stand online outside the door.

143. The restaurant, it's in a dumpster now.

144. I don't even like to tellpeople I work here anymore.

145. There's a lot of contributing factors

146. why people don't come back.

147. We've had complaints about that sewage smell.

148. There was a stink in this place so bad.

149. And I can't believe anybody came in at all.

150. Maybe the reason why therestaurant has gone down

151. in the last past two yearsbecause Chef Doug does

152. not listen to a word I say.

153. Doesn't make a difference.

154. If I want it served in that, that's what I wanted served in.

155. I've been doing this 38 years.

156. I went to the Culinary Institute of America.

157. I've worked in successfulrestaurants, world renowned.

158. I like having the command in the kitchen.

159. Anybody's got a problem withit, they can come to me.

160. I'm going to say my piece wherever

161. I go to whoever I meet.

162. It doesn't matter their status.

163. I really don't care.

164. Don't serve it in that.

165. That's all you got to do.

166. It's that simple.

167. Doug's loud and obnoxious.

168. You want to rock, let's rock.

169. He's crazy.

170. My father, he was a hands on in the kitchen.

171. I was always the guy that was out front.

172. And two years ago, my father passed away.

173. After he passed away, it did hurt us.

174. The rug is being pulled out from under me,

175. and I got to do something about it.

176. I need $800,000 to $1million to save The Seascape.

177. I don't want my doors to close, but what am I doing wrong?

178. Chef Ramsay is my lasthope because if Chef Ramsay

179. can't help me, it's done.

180. I'm not wasting more time.

181. This building is 105 years old.

182. And when this restaurantfirst opened 40 years ago,

183. it was the hot spot in town.

184. Now it's at the bottom.

185. I'm starting to understand why.

186. What is that pile of shit there?

187. God.

188. Oh, god.

189. Good morning.

190. - Good morning. - How are you?

191. - How are you doing? - And first name, sorry?

192. - Peter. - Peter, Gordon.

193. Good to see you.

194. His height threw me off.

195. Didn't realize how tall he was.

196. Does make you a little bit more intimidating.

197. Mom, this is Gordon Ramsay.

198. Nice to see you.

199. - It's a pleasure to meet you.- Not at all.

200. I was very impressed with him.

201. Very handsome, very tall, blond, good looking, actually.

202. If he was like 20 years ago, I would have said, you know what?

203. We connect.

204. This is the veteran waitress Marilyn, who's

205. been here since the beginning.

206. And when you say beginning, how long have you been here?

207. Well, I really started in 1967.

208. - '67? - Right.

209. I was born them.

210. Maybe Chef Ramsay is going to tell

211. me I just shouldn't be here.

212. I'm too old.

213. And I'd respect him if I said that.

214. I'll be out the door.

215. And this is chef?

216. Doug.

217. - Doug, how are you? - Very nice to meet you?

218. Nice mini-skirt there.

219. What is that, an apron?

220. Oh, OK. Yeah.

221. Nice.

222. That's your wiping rag.

223. That's your wiping rag.

224. Gordon Ramsay coming here, to me, it's a slap in the face.

225. Let's go in the dining room, shall we?

226. Let's go.

227. Right, OK.

228. You run the place and your mom assists you?

229. Yes.

230. Describe Seascape for me.

231. It's the Titanic.

232. It was a luxury liner, and it's sinking.

233. I see it as a very poorly run restaurant.

234. Ask her the last timeshe gave me a compliment.

235. Because you just don't listen, and that's why compliments

236. are very hard to come by.

237. God, right now, I'm hungry.

238. I want to taste the food, andlet's meet after, shall we?

239. Absolutely.

240. Is there anything else that I need

241. to know before I start eating?

242. The Board of Healthcame here, and believe me,

243. they give us 95%.

244. So the place is clean.

245. Right.

246. Where should I go for—

247. Anywhere you like.

248. Take the corner table.

249. Thank you.

250. Comfortable over there.

251. Thank you.

252. You're so welcome.

253. I was excited.

254. Little butterflies in the stomach.

255. I'm going to be insulted by the best chef in the world.

256. There's a really bad smell in here.

257. Sewage.

258. God.

259. I can't believe people come in here.

260. OK, I'm going to start offwith the cupcakes, please.

261. OK.

262. I like the idea of the pesto lobster ravioli.

263. I'll go for the Atlanticsalmon blackened, please.

264. Call me a pig.

265. OK.

266. I'm hungry.

267. Yeah, well, at least she's honest.

268. The place stinks.

269. I told him, this place is a nightmare.

270. I told him you haven't seen nothing yet.

271. Who's this?

272. That's Chef Ramsay.

273. OK, no problem.

274. One order of crab cakes.

275. God, this place is falling apart.

276. Let's hope the food's good.

277. Oh, here come the crab cakes.

278. Parsley everywhere.

279. God.

280. Crab cake just falls apart,a bit like the decor.

281. You touch it and it just disintegrates.

282. They're not fresh.

283. They've got it wrong on the menu.

284. It's not a crab cake, it's a crap cake,

285. because I feel if I eatanymore, I'll be crapping

286. for the next 105 years.

287. Are they frozen?

288. I don't think so.

289. - Would you ask them for me?- Sure.

290. They taste frozen.

291. OK.

292. Thank you.

293. Doug, you make the crab cakes here, right?

294. Yes.

295. Are they frozen?

296. I freeze them, yeah.

297. He says' they taste likethey're frozen, that's off.

298. Really?

299. Yeah.

300. They are frozen?

301. Mm-hm.

302. Damn, more parsley.

303. Soggy, strange taste inside.

304. They're definitely not fresh.

305. On that Cajun salmon, youstill want the sauteed spinach

306. and the pesto or—

307. Yeah.

308. What is that?

309. That is pesto.

310. Is it good?

311. Yeah, and it's never on the sides.

312. It's usually served on the fish.

313. When I served him thesalmon, he did have something

314. to say about the pesto sauce.

315. It was tainted, so to speak.

316. And the salmon is just solid inside and dry.

317. And god, you can expect customers

318. to come and pay for that shit.

319. You definitely have to trymy homemade Greek cookies.

320. And I bet you're going to say you never had a better one.

321. Oh, Chef Ramsay, he's a lot like me.

322. I love him.

323. When you eat that cookie, you lift it up, and you bite.

324. Fuck me.

325. You got water?

326. I'm surprised you guys are still alive.

327. He just choked on your mother's cookie.

328. I don't have an answer.

329. I don't.

330. Shit.

331. Before Gordon passes on his comments

332. to the chef and the owners, he decides to observe a dinner

333. service to get a more completepicture of the problems

334. in the restaurant.

335. The New England clam chowder smells fishy.

336. Sure, sure, whatever you like.

337. Yeah, it's a little cold.

338. I'm telling you the truth, it's cold.

339. It is cold.

340. This is so sad, so fucking sad.

341. With customerscomplaining in the restaurant,

342. Gordon looks to the owner to solve the problems.

343. Sir, like I said, if youthink a scam, do me a favor,

344. do what you got to do.

345. But I would appreciate—

346. Not in front of customers, in here.

347. fucking hell, my god.

348. Oh, my.

349. After beingdisappointed with the front

350. of the house, it was timeto check out the engine room

351. of the restaurant, the kitchen.

352. Doug?

353. Yes?

354. He said this is cold.

355. And feel the plate.

356. It is cold.

357. Hey, guys, these plates are stone cold.

358. If the plate was cold, wouldyou take it out, Diane?

359. - Yeah. - You would?

360. They put it up, I take it.

361. Fuck me.

362. No, it's all right.

363. I don't worry about it.

364. What's your fascinationwith the parsley on the plate.

365. I just happen the way the parsley

366. looks, to be honest with you.

367. It stinks.

368. it's dried parsley.

369. It's a sign of a dated restaurant.

370. sprinkle it on your wife, but not on the fucking plate.

371. He may not like the way I cook.

372. He doesn't like the way Icook, but that's his opinion.

373. Oops.

374. Oh, god.

375. Why aren't they cleaning it?

376. This is extraordinary.

377. Stop there.

378. Come here.

379. How fucking can you walk past that shit,

380. pay them to work in it.

381. You just spilled a bucketof fucking tomato sauce.

382. Why can't you say something tohim about cleaning up his mess?

383. Chef Doug does not listen to a word I say,

384. or sometimes I'm not in the mood.

385. What is going on?

386. Oh, now he's got a mop.

387. Peter, Peter—

388. One second.

389. Did you hear what I said?

390. I heard you.

391. I didn't ask you to go mop up their shit.

392. Oh, god almighty.

393. It's not the right answer, but—

394. What a sad fuck.

395. Can I clean it now?

396. While Peter cleansup the mess on the floor—

397. When was last time this place was cleaned?

398. —Gordon realizes that this

399. is part of a bigger problem.

400. Oh, my god.

401. Coming up—

402. This is disgusting.

403. —Gordon gets up early to investigate.

404. You killed whatever customers we got left.

405. But what he finds makes

406. him wish he'd never got up.

407. Look, at that.

408. You didn't see that?

409. I didn't see it.

410. I've eaten it.

411. And owners Peter andlrene suffer the consequences.

412. I'm closing it down.

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

414. Coming up on, "Kitchen Nightmares."

415. Before the staff comes in to prepare for lunch,

416. Gordon arrives early to doa thorough investigation

417. of the kitchen.

418. Oh, god, what is that?

419. Twice baked potato, thankfuck I missed that one twice.

420. Oh, fuck, so dirty.

421. God, when was that cleaned?

422. Oh, my god.

423. What is that?

424. This is 10,000 times worsethan I thought it would be.

425. Looks like lava of shit and crap.

426. Kitchen health hazards.

427. Bingo, my fresh lobster ravioli.

428. Soggy, strange taste inside.

429. Fresh?

430. My fucking ass.

431. I've eaten this shit.

432. The general hygiene in refrigeration, oh,

433. fucking hell.

434. So that's the pesto I had for lunch.

435. Just look at the colors in there.

436. Look at that.

437. It's molding.

438. It's now lunch time.

439. The chefs are preparing.

440. Customers are getting ready to eat.

441. But Gordon steps in.

442. Can I just have a quick wordwith both of you, two seconds?

443. No problem.

444. When was the last time you went in the kitchen

445. and had a little look around?

446. God, when was that cleaned?

447. Irene, you mentioned earlierabout how clean this place was.

448. The Board of Health came here.

449. Believe me, they gave us 95.

450. So the place is clean.

451. That's 95 out of 100.

452. Right.

453. I really don't think you've got any idea.

454. Can I just take you in there?- Come on.

455. Let's go.

456. Yeah.

457. Can you just stop?

458. Charles, stop what you're doing.

459. Are you aware how filthy your kitchen is?

460. Yes,

461. How dare you cook me a lunch out

462. of this kitchen knowing full well how filthy

463. your kitchen is.

464. So you don't even walk behind the line?

465. Look at under here.

466. Come here, Peter, get

467. your fucking head under there.

468. Doug, look under there.

469. Why have you got in there.

470. Why are you using it?

471. Why is it not condemned?

472. To have another chef inmy face about my kitchen,

473. I'm pissed off, believe me.

474. Even the crouton's gone moldy.

475. Oh, my god.

476. Would you eat that?

477. No.

478. Let's go in the walk-in ..

479. I'm amazed how you're socool and chilled at this,

480. you know that? Dog food in the fridge?

481. That's the fish bag.

482. It's what?

483. God.

484. Actually, that was for me, actually.

485. - That's for you? - Yeah.

486. Don't eat it.

487. Don't fucking eat it.

488. I already had.

489. You've eaten it?

490. Smell that then?

491. It smells sour.

492. Are you fucking mad?

493. Sour on the outside?

494. Oh, come on, it's pork.

495. The pork was mine.

496. That's my personal meals.

497. Oh, fucking hell.

498. I didn't expect this kindof a mess that I've seen.

499. I'm very upset.

500. That's the only way to put it, very disappointed, very upset.

501. What's this?

502. That's a chicken valdostana.

503. Does that looked half cooked?

504. Started to be cooked?

505. Thank you.

506. I'm just not a throwaway person.

507. That was cooked on Friday, and I had to cook it Saturday.

508. That's what you got to do.

509. You killed whatevercustomers we've got left.

510. What have you got to say about it

511. as someone that owns the place?

512. When it comes to the freshness of the food,

513. that really falls on just the chef alone?

514. Can we get out of here?

515. It's his name.

516. It's fully his fault.

517. Give me the bowl of pesto, please, Charles.

518. What was my main course in there yesterday?

519. You had a Cajun salmon.

520. That's right.

521. What was the sauce?

522. The sauce was a pesto sauce.

523. Bring it over, please.

524. You're right.

525. I didn't see it.

526. You didn't see that?

527. I didn't see that.

528. You've got glasses on the ..

529. The pesto sauce, that was not forgivable.

530. I'm humiliated about that.

531. Believe me, positively, positively.

532. And this is not a time to laugh and take

533. the fucking piss out of me.

534. I've eaten this shit.

535. What's going on, Peter?

536. I'm surprised that Gordondidn't make him eat it.

537. And this is scrubbed every Tuesday.

538. Oh, shit, every fucking week?

539. You've got the nerve to tell me that you clean the walls

540. every fucking Tuesday?

541. Touch.

542. Fuck off with you.

543. Touch the wall, you dirty pig.

544. This is disgusting.

545. I'm closing it down.

546. How many's booked?

547. Twenty?

548. Forget it.

549. Get the place steam cleanedfrom fucking head to tail.

550. I don't care, but we're not cooking

551. a fucking cookie out of here.

552. Marilyn, Marilyn?

553. Yes, sir?

554. Nothing's coming out of this kitchen.

555. OK, fine.

556. When Chief Ramsay shut down the restaurant,

557. it was shocking, of course.

558. And his face was all red.

559. Chef Ramsay, he was really upset.

560. OK, should I tell thecustoms outside to leave?

561. Please, switch it off.

562. We're going down now.

563. OK, thank you for coming.

564. But the Chef Ramsay, actually, he wants to open up tomorrow.

565. Of all my years, we've never shut up a kitchen

566. and told the customers to go home, never.

567. And that's an embarrassment.

568. Why don't you clean when you're quiet?

569. I stay busy all day from 11o'clock when I walk in the door

570. until 5:36 when we get tables.

571. Do what?

572. Doing preparation everyday by myself.

573. Gordon Ramsay, he can go off on somebody

574. for absolutely no reason.

575. It's impossible to clean everything,

576. and he just doesn't get it.

577. What do you find so funny, Charlie?

578. What's funny for you?

579. What do you want me to do, stand here

580. and start crying or something?

581. What do you want me to do?

582. I don't know what—

583. Kiss your ass and say I think you're doing

584. a great job in cleaning, which is nice

585. when you fucking.

586. Are you going to do anything, or are you

587. going to stand and stare at me?

588. Is that your weakness?

589. You don't know how to run staff?

590. No, this is what I keep telling you.

591. That's why I keep tellingyou all this time.

592. Tell them to shut the fuck up, tell them to get out of here,

593. close the fucking doors if you don't like him.

594. Take charge.

595. This is what he's looking, for a man.

596. And that's what I'mlooking for you to become.

597. Where's your fire.

598. This is your mom.

599. Where is your fight?

600. You are running a business.

601. You're lucky I'm not standing here

602. with a fucking writ on your ass about being food poisoned.

603. I've done that before, closed down a restaurant,

604. but that was a fucking nightmare?

605. Seascape open?

606. Close the fucking place.

607. After spending 24 hours cleaning—

608. What a difference.

609. You've got your kitchen backto where it should be, yeah?

610. —it's now day four.

611. And if there's any hope ofrelaunching the restaurant,

612. Gordon has to get through to the chefs.

613. All right, Doug, we did aquick special for tonight, yes?

614. Served with some crusty potatoes.

615. It's time for this seafood restaurant

616. to put fresh fish back on the menu.

617. Tomatoes, basil, and just bang,

618. just makes it a little bit more vibrant, yeah?

619. I've been doing this for 38 years.

620. I'm not happy at all.

621. I think he needs to back off.

622. Basil's beautiful, huh?

623. It's come down to the point where

624. I really don't listen anymore.

625. Let him do what he wants.

626. Fresh and fragrant, OK?

627. Can we take it. Peter?

628. Yeah?

629. And Irene to taste it, yes?

630. Irene, I want you to taste that first.

631. I want you to taste it as well.

632. So it's a fresh vibrant tomato sauce.

633. It's very good.

634. It's awesome.

635. No, I'm good.

636. Jesus.

637. - Taste it, Doug. - No, I'm good.

638. Thank you.

639. I didn't try the fish that Gordon

640. had made because I basically know

641. what striped bass tastes like.

642. If you are a chef at 38 years experience,

643. just tell me why youdon't want to taste that?

644. Doug, one more chance, you sure you

645. don't want to taste that?

646. Positive.

647. He didn't even have the courtesy of trying.

648. God, that's the first aguy's never tasted my food.

649. Now I'm seriously insulted.

650. Now that Gordon has shown them

651. how to make the special, it's time to see

652. Doug and Charlie in action.

653. OK, good, off you go.

654. I don't expect my cooking to be like his,

655. and I don't expect stripedbass to be like his.

656. At this point, I don't even want to be here.

657. That's burnt, Charlie.

658. What are you doing?

659. Fuck.

660. What the fuck is this.

661. Can you not cook a piece of fish?

662. The fish is cooked to fuck.

663. There's shit and piss all over the place.

664. Oh, yeah, whatever.

665. I don't know how you can evenattempt to call yourself chefs,

666. you know that?

667. Un-fuckin-believable.

668. I am so pissed off.

669. A sous chef that can't cookfish, a head chef that's just

670. moping around and doesn't care.

671. This is a joke.

672. I've seen all I need to see.

673. Your head chef is lazy, dirty, and he shouldn't

674. be anywhere near a kitchen.

675. He's destroying your business quicker

676. than you can fucking realize.

677. Couldn't even be botheredto taste what I'd cooked.

678. In 21 years of cooking, that is a first for me.

679. You asked me to come here to work

680. and fix your fucking business.

681. I can't do it with those two schmucks in there.

682. You have got to make thebiggest decision you've ever

683. made since your father passedaway, whether you continue

684. to work with the dead wood that have drifted

685. into your business, or whetheryou wake up, get a grip,

686. and be the boss.

687. The one thing that I need you to carry out for me,

688. I want you to go in the kitchen and ask

689. Doug and Charles to take off.

690. Doug, you got toocomfortable and being lazy.

691. There's no excuse for that.

692. Decision's yours.

693. And I realized at that momentthat something had to be done.

694. Do you agree with me?

695. 100%.

696. Irene, how does that sound to you?

697. Doug's food is horrible.

698. Fire them.

699. Fire them in their spot.

700. That's what I want to here.

701. That's why he wants to here.

702. They're not good enough for this place.

703. Guy's off tomorrow.

704. You sure?

705. Yes.

706. I expected it from theway that we worked tonight.

707. So I'm a little upset about it.

708. Yeah, I'm a little bit upset.

709. Right now, I'm humiliated.

710. It's frickin' hard.

711. It's hard.

712. It's now day five, andThe Seascape is still closed.

713. Before Gordon can solve the chef crisis,

714. he has to light a fire under Peter.

715. So this exercise is a way that you let

716. go, release and let go, yes?

717. You need that right now, release the tension.

718. OK, good.

719. get in the fucking ring.

720. You ready?

721. stand in here likethat. And then one, two, bang.

722. When you release that thirdone, one, two, boom, bang,

723. you shot and scream.

724. One, two, ah.

725. Come on, you sack of shit.

726. Get good.

727. Good.

728. I'm not hearing it inside you.

729. You're still holding it in.

730. Let's go.

731. Now I can feel it.

732. Now I can see a boss.

733. Come on.

734. And again, and again.

735. Come on.

736. I don't know what's happened, but

737. the last three or four punches have

738. been stronger and stronger.

739. Because I realized how much of an ass I was.

740. You've been honest with me.

741. I lied to you.

742. I knew my kitchen was dirty.

743. I did what I've been doing mywhole life, keeping the peace,

744. and keeping myself down.

745. You've got no reason to keep yourself down.

746. Well, my father never gave mea compliment, told me I sucked,

747. never could do nothing with my life.

748. He was a great worker, yeah, but didn't

749. give a fuck about his ownson, who cared about him.

750. I let it destroy me.

751. He died before I could prove him wrong.

752. You're doing that now.

753. Prove him fucking wrong.

754. You're right.

755. Let's go.

756. I blame my father for my failures.

757. And it was myself.

758. I can't blame him no more. Come on.

759. One, two, three.

760. Come on.

761. Prove him wrong.

762. Finally, how do we getthis Jim in the restaurant?

763. While Gordon was having

764. a breakthrough with Peter, his design team

765. was remodeling the restaurant.

766. Hello, hello, hello, welcome.

767. Come in, come in, come in.

768. Please, Irene, come through.

769. Oh, my god.

770. Oh, my god.

771. The color, Irene?

772. I love it.

773. I love—

774. Definitely.

775. The red definitely does it.

776. Look how warm it is.

777. New wood.

778. It's absolutely gorgeous.

779. We definitely needed the change.

780. And Thank god, Chef Ramsay, you did it all.

781. You brought exactly the old Seascape

782. back, even the bar stools.

783. It gives it back the old Seascape charm.

784. Wait until you see it full of people.

785. It is gorgeous.

786. Marilyn, how do you feel, my darling, because this

787. must go back in time for you?

788. I can't believe the change, can you?

789. I'm overwhelmed.

790. I really am.

791. Look at your pictures, miss.

792. And to see my picture up on the wall

793. makes me feel really good thatl am maybe part of the history

794. of this restaurant.

795. I might even cry.

796. It looks almost like the old Seascape.

797. It has been brought back to life, definitely.

798. I think it's wonderful.

799. I really do.

800. Peter and ladies, tonightis the most important

801. time in history of Seascape.

802. Tonight, we're relaunching.

803. I am so thrilled.

804. I am so thankful.

805. I never expected this, never.

806. I'm still dreaming.

807. I'm still dreaming.

808. With the staffreinvigorated by the new decor,

809. the focus now goes to the kitchen.

810. How you doing, Scott. Peter.

811. After scouring the local community,

812. Gordon has found a newhead chef to replace Doug.

813. Grab the bull by thehorns and fucking go for it.

814. Yes.

815. And with only hours until we launch,

816. it's straight to work preparing the new menu.

817. OK, this tomato-basilsauce, the idea behind this is

818. just giving it a little bit of vibrance,

819. nice, clean, fresh flavor.

820. Yeah?

821. Little bit of basil.

822. No rush.

823. Find your feet, yeah?

824. Yeah, I'm fine.

825. No, I can see you're nervous.

826. OK, good.

827. It involves some of theold classics from Seascape

828. and put a modern interpretation on them.

829. OK, let's go through it together,

830. fresh homemade crabcake, fresh pesto salmon,

831. clams casino, fried calamari, surf and turf.

832. OK, any questions?

833. Where's the fork?

834. All around, it's a great menu.

835. God must have sent him.

836. I love the stuff.

837. With the new menuand decor all in order,

838. the next step was to turnPeter into a proper maitre d'.

839. Peter Jean-Baptist.

840. Jean Baptist runs in my restaurant in New York.

841. His parents are from Lyon, and he grew up in restaurants.

842. I want him to spend some qualitytime now and just grooming you.

843. You're now getting polished.

844. Maybe you can get one fortonight, don't you think?

845. I'm not the mostfashion savvy guy around.

846. Show me how you walk around tables.

847. A nice flowing motion.

848. Was everything all right so far?

849. This is you walking.

850. That's every time I see you, he's like this,

851. running around like a fucking baby rhinoceros

852. trying to have a shit.

853. Can you just walk nice and slowly?

854. Put your shoulders back.

855. Nice and slow.

856. There you go.

857. There, look.

858. Nice, and again.

859. Lovely.

860. Actually, it's going tobe two seven tops over here.

861. I've got to prove myself toeverybody, the town of Islip,

862. to myself, to my employees, to my mother, to my father.

863. Now, I just want 30 seconds with you.

864. It's a fight to re-establish this place.

865. Oh, yeah.

866. I understand that.

867. My dad passed away two years ago,

868. so there's no way I can talk to my father.

869. So I feel this is the closest I can.

870. How are you feeling?

871. Nervous.

872. Last chance, huh?

873. OK, new decor, new menu, new chef, and now,

874. I hope, a new boss.

875. Speaking.

876. For the first time in this guy's life,

877. he's going to step up to the mark,

878. come out of the shadow of his father,

879. and prove to his mother and himself

880. he's more than capableof running this business.

881. Let me have the phone.

882. No, no, no, the phone stays here.

883. Because if he doesn't make it tonight,

884. he's going to fucking sink.

885. Tonight is the beginningof the new Seascape.

886. Wipe your forehead. You're sweating.

887. I'm looking at the bigger picture.

888. I've got to prove to my father that I

889. can control what's going on.

890. Completely new menu.

891. I'll have the clams casino.

892. I'm having the seared striped bass.

893. Great.

894. Pasta primavera.

895. Thank you very much.

896. The waitstaff is revitalized

897. by the influx of customersand the new attitude

898. at The Seascape.

899. End table five, fire, please.

900. First 10 tables are here, atmosphere is electric,

901. it smells like a restaurant.

902. Peter now has to get a grip, understand what's going on,

903. and host the room.

904. We're looking at probablyabout a 20-minute wait.

905. 100 customers are comingat us and coming at us hard.

906. We were swamped.

907. All right, Peter, this is where

908. we need to step up again now.

909. I'm going to go talk to them.

910. Come on, we got to step up big time.

911. Let's go, huh?

912. Pardon me.

913. With the restaurant packed, the new chef

914. and the veteran waitresses areabout to be put to the test.

915. That's not me.

916. OK, then it must be Diane.

917. Oh my god.

918. I'm really pissed off right now.

919. I'm going to have a heart attack.

920. These girls aren't used to being fucking busy.

921. Come along.

922. OK, this is really criticalthat a manager starts running

923. his bloody dining room because Peter's

924. restaurant is now in the shit.

925. Orders are getting backed up, the service

926. is starting to be slow, thekitchen's falling behind.

927. Peter's going to start cracking the whip.

928. The kitchen is so backed up.

929. I'm so sorry.

930. It's coming, babe, it's coming.

931. I was hoping everything would go so perfect

932. and it's just not.

933. The food is just not coming out.

934. I've been waiting for the entrees.

935. It's six 6:00, 6:30.

936. What's the matter?

937. And what were they getting?

938. What were they getting?

939. Pasta and muscles.

940. Muscles were an appetizer.

941. OK, I'll tell them.

942. Oh, Scott?

943. What?

944. Table three did not get appetizers.

945. They're only been here since 6:30.

946. That goes on the back of the line.

947. You got to wait now.

948. No, no, let's get one thing done at a time.

949. I fired it a long time ago and—

950. No, no, when you fired it, it still

951. goes on the back of the line.

952. Peter, the wait staff here, they're too set in their ways.

953. Oh, Scott, when I order the French onion,

954. you automatically make them for me, right?

955. No one telling them whatthey can and can't do.

956. They're just coming in, they're taking what they want,

957. they're just grabbing food.

958. Is that yours or mine, Diane?

959. This is mine.

960. It's very frustrating.

961. I can't communicate when this is too stupid.

962. Making sure thefront of the house is in sync

963. with the kitchen is Peter's responsibility.

964. And Irene is losing herpatience because he's not

965. stepping up and taking control.

966. Please, somebody pick up this food.

967. My apologies, I'm sorry.

968. Mom, what do you want?

969. What are you doing?

970. I can't believe this hasn't gone out.

971. Mom, what do you want, mom?

972. You're killing me, brother.

973. Take charge.

974. Mom, you know how torip into me, for two days

975. I'm never going to grow up.

976. Shut the fuck up.

977. Well, this is why I never grow up.

978. Mom. - You are the boss.

979. Start acting like one.

980. Take charge.

981. Don't do this shit, Mom.

982. Take charge.

983. All the little thingsmushroomed into a big thing.

984. I'm sorry we're trying the best we can.

985. That's the table that just walked out.

986. Can you find out where Peter is

987. and ask him what the fuck he's doing?

988. Peter?

989. I don't know what I'm doing.

990. Peter?

991. Peter?

992. My father right now isturning over in his grave.

993. It's the bigrelaunch of The Seascape,

994. and the restaurant is at full capacity.

995. But with the front of thehouse not communicating

996. with the kitchen—

997. It's way too many peopletouching food in this kitchen.

998. My apologies.

999. I'm sorry.

1000. —Peter is losing control.

1001. Peter, I need two seconds with you.

1002. I really want you to fucking shine tonight.

1003. You've got no idea.

1004. Take control.

1005. When you're not happen with certain things,

1006. get it off your fucking chest.

1007. Think back to the boxing ring.

1008. I'm not asking you to be vile and horrible.

1009. No, no, no, you're right.

1010. I'm just asking you to run your business.

1011. To not hold it in no more.

1012. Gordon is 100% right, that tonight,

1013. I got to prove to myself, tomy employees, to my mother

1014. that I'm willing to takethe challenge and be a loss.

1015. - You can do it?- Can I ask for one favor?

1016. - Of course you can. - Can I have a hug?

1017. A hug? Why not?

1018. Here we go.

1019. Let's go. - Let's do it tonight.

1020. Let's go.

1021. Hey, do it, yes?

1022. You got it.

1023. I'll try and stand up straight.

1024. OK.

1025. All right, guys, we're starting it up.

1026. I know what has to get done.

1027. I might piss some people off.

1028. But sorry, we got to get it done right.

1029. Here, I'm making a plan right now.

1030. Take this off.

1031. There we go. Make a new one.

1032. Right.

1033. At a critical time in the night,

1034. Gordon's pep talk has finally inspired Peter.

1035. I asked Jean-Baptiste to goback into the kitchen to try

1036. to expedite the food tomake the food go out faster

1037. so we can sit the people down.

1038. take the order, and give it a new number,

1039. and explain toJean-Baptiste what it is.

1040. Now you can talk toMarilyn while she's here,

1041. and I'll find out from Diane.

1042. It's what they call improvising.

1043. Good.

1044. You're gonna get your four-top now,

1045. and get her a three-top here.

1046. You had gotten the bar table, right?

1047. - Mm-hm. - Thank you.

1048. OK, here we go, finally.

1049. You're on a roll, Marilyn.

1050. You're on a roll, baby.

1051. I felt like I was back whenl first opened up, when

1052. the passion was totally here.

1053. We're moving and grooving.

1054. Finally got everything under control.

1055. That flounder is just out of this world.

1056. Considering where TheSeascape was just days ago,

1057. the reopening was a success.

1058. Please, take your seats.

1059. Sit down?

1060. Yes.

1061. What a night.

1062. It was only just literally a few days

1063. ago that this place was closed.

1064. You met the chef today for the first time.

1065. To put that standard out, job well done.

1066. Finally, I feel Peter actually took charge.

1067. So I'm really, really happy.

1068. We know where to work at it.

1069. To get it better.

1070. For me, I know damn well customers

1071. tonight will come back.

1072. Yes.

1073. You have to seriouslycontinue running your business.

1074. Yes.

1075. As the week progressed,

1076. Gordon worked with the new chef to come up

1077. with a vibrant new menu, makingsure to introduce fresh produce

1078. from the local vendors.

1079. You are the luckiest owner in the world

1080. to have this boat in yourbackyard, I'm telling you.

1081. Yes.

1082. Then to endear the restaurant back

1083. into the community, Gordon created

1084. an annual chowder cook-off thatwas judged by the town mayor.

1085. Ladies and gentlemen, welcome to The Seascape.

1086. I quite like that little burning sensation

1087. at the back of my throat.- It's good.

1088. Different.

1089. The winner, Joe Berini.

1090. Please, come back and tasteit on the menu for dinner.

1091. Scott, the new chef, whippedthe kitchen into shape.

1092. No, no, you're not doing that table first.

1093. This one right here, please.I'm sorry.

1094. Ordering a crab cake, two oysters.

1095. And Marilyn brought back

1096. one of Seascape's oldtraditions, tableside flambe.

1097. Very good.

1098. The place was alive, and everybody was smiling.

1099. Is it lovely?

1100. Oh, it's wonderful.

1101. If you've got some room, don'tbe scared to ask for more, yes?

1102. Last but not least, a new respect

1103. has been established by a mother for her son.

1104. All right, Mom, let's start it up.

1105. OK, we have a party of six that they call.

1106. OK.

1107. So you're leaving us tonight, huh?

1108. Yes.

1109. It is amazing what he did.

1110. He taught me to stand up and be the owner.

1111. Love and support, yes?

1112. Love you, man. Love you.

1113. Thank you.- Thank you for everything.

1114. Not at all.

1115. Stand strong, buddy, yes?

1116. I will.

1117. Yes?

1118. One, two, three.

1119. Excellent.

1120. I feel very grateful to Chef Ramsay.

1121. I will never forget what the man did.

1122. He put his heart and soul into this place.

1123. He did save us.

1124. Even though Gordon successfully

1125. restored The Seascape to its former glory,

1126. Peter accepted an offer he couldn't refuse

1127. and sold the restaurant.

1128. Next time, Gordon heads for anltalian restaurant in trouble.

1129. The young owner and hisstaff just want to party.

1130. So it takes forever for thefood to get out of the kitchen.

1131. I need your specials now.

1132. And huge portionsmean costs are out of control.

1133. Even the dog's got a serving now.

1134. But now the party's over.

1135. Why did you keep eating if it was that bad?

1136. If Gordon can't get this cast of friends

1137. to grow up—

1138. I felt like I was eating Ragu.

1139. —this restaurantsgoing to be grounded for life.

1140. Next time on "Kitchen Nightmares."