Kitchen Nightmares 1x7

1. Gordon heads to the Hamptons forsome traditional Irish fare—

2. Spring rolls with mustard.

3. —but finds afamily pub that's lost its way.

4. Get out of here.

5. It doesn't feel like a pub at all.

6. The father'sstruggling to keep it together.

7. - We're in trouble right now. - Get out of here.

8. Watch your mouth. - Get out of here.

9. But the sons are pulling it apart.

10. You don't listen to anything I want to say.

11. You almost want to tell him to shut up.

12. One hides behind the bar.

13. I do my job.

14. Everybody's happy at the bar.

15. Everything is good.

16. The other is drunk with power.

17. Enough. Get out of here.

18. Get out of here.

19. And the food they serve—

20. This is lethal.

21. —has sent the locals packing.

22. We have to work, I mean, really dig deep to get

23. these locals back on our side.

24. Chef Ramsay's not the best cook in the world.

25. He thinks he knows everythingwhether he does or not.

26. If Brian wasn't my son, I'd have fired him.

27. You got an issue?

28. You're out of here.

29. With only one week to turn it around—

30. You can move faster, yeah?

31. Let's go.

32. Will Gordon be able to find

33. this family's pot of gold?

34. Every day, you have to give it your best shot.

35. Or has theluck of the Irish run out?

36. I don't see how this is going to work.

37. We're screwed.

38. That's comingup on "Kitchen Nightmares."

39. The Hamptons is a beautifulgetaway for the rich and famous

40. in the summer.

41. But in the winter, it's aquaint village inhabited

42. by a tight-knit community.

43. Among the many eateries here is Finn

44. McCool's, a family restaurant, which is, unfortunately, dying.

45. Gordon Ramsay is here tobreathe new life into it.

46. I know it's winter, but God, you'd think there

47. would be somebody around here.

48. This place is desolate.

49. There's hardly anybody around.

50. Oh, come on!

51. We've got a lot of prepping to do.

52. Ah, hey!

53. There he goes.

54. I'm the owner of Finn McCool's Family

55. Restaurant and Irish Pub.

56. My young love said to me—

57. I was a police officer.

58. I worked for the Southamptontown police department.

59. I was there over 20 years.

60. All ready?

61. This should be moved over here a little bit.

62. And I retired, and I wasretired for 12 hours, eight

63. of which I slept, and then we opened up Finn

64. McCool's Family Restaurant.

65. We are a family, and that'swhat we're all about.

66. That's who we wanted to cater to.

67. Both of my sons work here full time.

68. And Jason, he's the bar manager.- What's up?

69. I want to order some shots.

70. Everybody's happy at the bar.

71. Everything's good.

72. My problems are more my brother.

73. Get out.

74. I'm going to kick you rightin the teeth, I swear to you.

75. - Let me help you out. - Get out of here.

76. What do you want me to do?

77. I would definitelyrecommend working with family.

78. No. It's a pain in the ass.

79. You're an ass.

80. I swear to Christ you are.

81. I'm very good at what I do.

82. I don't know if my dad and my brother

83. could survive without me being in the kitchen.

84. Go away. - Eh, you go away.

85. He is an arrogant little bastard.

86. I developed the name Chef Shortcut for him,

87. because he just cut corners.

88. He'll deep fry bacon.

89. And they come out like pig's tails.

90. It's like chewing a bacon ball.

91. It's absurd.

92. I'm in charge of the food, and I have my name behind it.

93. I know what can work and what will work.

94. He can be pretty cocky at times.

95. - You're so full of crap.- .

96. There are times whenhe's very disrespectful.

97. All right. Look at me.

98. - No. - I swear—

99. - I won't look at you. - To the point where I—

100. I can't believe the things that he says.

101. What do you need it for?

102. So I can throw it at you.

103. Brian and Jason butt heads a lot.

104. It comes pretty close to blows.

105. Well, tell him to staythe fuck out of the kitchen.

106. Jason, you know, tries to talk to him.

107. Brian's all— his ears close down.

108. No, no.

109. You don't know what you're talking about.

110. Whatever. Grow up.

111. This isn't nursery school.

112. I don't really give a shit about the feelings.

113. It would be great to have somebody

114. of Chef Ramsay's caliber come in and show

115. Brian that he's not right.

116. I don't need help cooking.

117. Before I would just leave the kitchen and let

118. him go on his way.

119. But the business is—

120. it's floundering.

121. There's no way of anybody knowing

122. that it was a restaurant.

123. You know, we put signs in the windows

124. and things of that nature, but we still haven't

125. gotten a sign out front.

126. I mean, we just don't have any money.

127. Buddy is in debt somewherein the hundreds of thousands.

128. My father's invested everything

129. has into this business.

130. His whole life as a cop and— and retirement

131. and pension and this and that.

132. It's gone.

133. I absolutely worry about Buddy's health.

134. I worry a lot about his health.

135. It's not my boat, and I don't want to go down with it.

136. I don't understand why hethinks he can be the way he is.

137. If it doesn't work, he— it scares me

138. to think how much not only does he lose,

139. how much everybody loses.

140. We need this for our families.

141. I'm worrying every night going to bed,

142. and you going to be able to pay this mortgage.

143. And try to just barelyscrape by and make it happen.

144. I can't describe to you how stressful that is.

145. I can't.

146. Here I am at Finn McCool's.

147. They have a family that arein crisis, and bloody hell,

148. it looks like a funeralparlor from the outside, not

149. a restaurant.

150. God.

151. So grim.

152. Hello.

153. Hi. How are you?

154. Buddy Mazzio.

155. Good to see you.

156. My first impressions of Chef Ramsay

157. were that he's an intense man.

158. I didn't know if he was goingto be some kind of a bastard

159. or an ego man or something like that.

160. That's my son, Jason. - Jason.

161. Nice to see you. - How are you?

162. Nice to meet you. - Good.

163. Hello. - This is Carol.

164. Carol, nice to see you.

165. My first impression ofGordon, I thought he's adorable.

166. I would love to get my hands on Gordon.

167. This is mydaughter-in-law, Melissa.

168. Melissa. Hello.

169. This is Jason's wife. My son, Brian.

170. Chef. How are you?

171. Are you well?

172. The first time I sawhim, when he came in, I was

173. definitely a little skeptical.

174. I do my own thing back here, and I'm very content with that.

175. So let's start with Carol.

176. What's the problem?

177. We have problems with staff.

178. We have problems with Brian.

179. OK.

180. He's a bit arrogant, and—

181. a lot arrogant.

182. Because I say what needsto be said, and you people

183. don't want to hear it.

184. Too bad. We're here to make money.

185. Yeah.

186. And if you're not going to do your job, get out.

187. I'm sorry, Brian but it does sound— it—

188. it stems from him, becausehe won't listen to Buddy.

189. An example like—

190. Valentine's Day.

191. I wanted him to do a niceValentine's Day menu.

192. He didn't see the need for it, because we're an Irish pub.

193. He didn't think anybody wouldcome in for an Irish pub

194. for Valentine's Day.

195. It's half the issue.

196. It's the night beforeValentine's Day, and we say,

197. we want to do a plate—

198. - Whoa, wait, no. - No.

199. Wait, wait, you were the head chef, though.

200. You're talking about two weeks before,

201. talking about a week before.No, no, no, no, no, no.

202. A head chef.

203. But it's your responsibilityto have come up with it weeks

204. before, because you are the head chef.

205. Your kitchen. - We don't advertise.

206. advertise.

207. I'm cool.

208. Oh boy.

209. Right now, I'm hungry.

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

211. I was pretty nervous.

212. I wonder what he's going to see.

213. I wonder if we're going to get really blasted.

214. You know? - Here's our lunch menu.

215. Thank you.

216. I'm like, I'm about to serve Chef Ramsay.

217. Like, this is so cool.

218. The clams.

219. Are they fresh clams?

220. Um, honestly, there— it's frozen.

221. I'll start with theFinn Spring Roll, please.

222. Good choice.

223. Thank you.

224. I'll go for the salmonas well, please, darling.

225. For the main course, I'llhave a shepherd's pie, please,

226. I think. - OK.

227. Thank you, Melissa.

228. You're welcome.

229. Yeah, yeah.

230. I'm a very confident person, and I've been in the kitchen

231. for a long time.

232. I'm almost positive we'll get a good review.

233. When you get a family business right,

234. it goes on for generations.

235. And here it doesn't feel likea family run business at all.

236. Pubs are full of atmosphere, fun.

237. It's got tweed-knit curtains, like you're

238. going to visit your granny.

239. Weird.

240. There you are.

241. Spring rolls with Colman's mustard.

242. Yeah.

243. God.

244. This is a very strange, bizarre-looking spring roll.

245. Oh, damn.

246. Are they popular on the menu?

247. Um, people really like them.

248. No doubt half the customers are drunk.

249. Not a big hit.

250. He didn't like it?

251. No.

252. Brian's in the kitchen, like, wondering.

253. I'm just like, no.

254. He really thought that I was going to walk back there

255. and be like, he loved it.

256. You know.

257. He wants you to come work for him.

258. Come on.

259. Let me get you some clean silverware.

260. Thank you.

261. God.

262. And what's this stuffed with please, Melissa?

263. On top is a balsamic reduction.

264. He likes to use that a lot.

265. He likes that, doesn't he?

266. Yes, he does.

267. He— on everything, heputs a little drizzle on.

268. A little?

269. Thank you.

270. You're welcome.

271. Always a sign of a very insecure

272. chef when he macerates everything

273. he can in balsamic vinegar.

274. Look at this.

275. Ugh.

276. Horrible.

277. It doesn't of salmon at all.

278. All through?

279. Does my shepherd's piehave any balsamic vinegar?

280. - No. - Good.

281. Lovely.

282. I don't even think he likes the water.

283. He said, will my shepherd's pie have

284. any balsamic vinegar on it?

285. I said, I can assure you it will not.

286. I don't like to come off conceited or cocky.

287. I'm very good at what I do.

288. I know the back of the house very well.

289. I've done everything that's out there.

290. - Enjoy. - Thank you.

291. You're welcome.

292. It's just a big ball of grease.

293. Just very, very greasy.

294. Bad.

295. Oh, God.

296. That's disgusting.

297. Second door on the left.

298. Ugh.

299. Oh no.

300. Oh my God, something made— it made him sick.

301. Oh my God.

302. Coming up, Gordondigs up the dirt on Brian.

303. Disaster.

304. And lets him know what he thinks of his food.

305. You need to seriously takea grip of your business.

306. But Briandoesn't want to hear him.

307. I almost want to tell him to shut up.

308. Get out of here.

309. Don't tell to get out of here.

310. Who are you talking to?

311. Would you care to takecare of this ticket then?

312. And Buddy wants to take down his son.

313. If you've got an issue.

314. If Brian was a my son, I'd have fired him.

315. And if things weren't bad enough—

316. I worry about Buddy's health.

317. That's comingup on "Kitchen Nightmares."

318. After sufferingthrough the best Finn McCool's

319. has to offer, it's time for Gordon to have

320. a little chat with the chef.

321. Clearly we've got issues.

322. When a chef can't make a fuckingshepherd's pie, it worries me.

323. My shepherd's pie

324. was taught to me by somebodywho learned it from somebody

325. who went to Ireland.

326. You know, it's an American-Irish pie.

327. It tasted like cough mixture.

328. And then the salmon.

329. What on Earth was going on there?

330. The salmon dish that I put out to him always

331. had rave reviews from everybody that's had it.

332. You could be eating tuna from a can.

333. It was that overcooked.

334. Was that you at your best?

335. That was me doing what I dois I cooked for you, I imagine,

336. the way that I would have cooked for somebody

337. that would come in tomorrownight that I don't know.

338. Every day, you have to give it your best shot.

339. He has noidea what he's talking about.

340. So whatever he has to tell me—

341. I don't really care.

342. For a restaurantto survive in the Hamptons,

343. it not only needs the vacationbusiness in the summer,

344. but a loyal localfollowing all year round,

345. especially in the winter.

346. I'm at the fire department.

347. What better place to actuallyfind out what is Finn McCool's

348. really about.

349. Morning, guys.

350. How are you? - Hi.

351. How are you? - Sir, how are you?

352. Good to see you. Are you well?

353. I'm Rick Schultz. I'm the chief here.

354. Great. Nice to see you.

355. Very well, indeed. Thank you.

356. Welcome to the neighborhood.

357. Yeah, I'm very happy to be here.

358. Tell me about Finn McCool's.

359. Uh, a lot of fried food.

360. Really? Fried food?

361. Yeah.

362. A lot of— maybe a littletoo much on the fried food.

363. What I'd like you to do, if you

364. could come back and come andhave dinner there as my guest.

365. Um—

366. These guys here have got their fingers

367. on the pulse in the community.

368. And you've got to look after the locals.

369. What better locals to keepon your side than firemen.

370. Piss them off, you'vepissed the whole town off.

371. After inviting the firemen to dinner,

372. Gordon decides to do a quickinvestigation of the kitchen.

373. This shelf.

374. When was the last time somebodyactually wiped it down?

375. Would you eat that?

376. Canned artichokes.

377. This is lethal.

378. What— what— what is that?

379. So God knows how old was the shepherd's

380. pie that I had at lunch time.

381. Please tell me people do not eat that.

382. Cooked chicken wings.

383. Raw food against cooked food.

384. What on Earth?

385. What is that?

386. Ugh.

387. Ugh, for God's sake. Kitchen nightmare.

388. This is a kitchen disaster.

389. There is one clean thing in here.

390. Disappointed by the state of the kitchen,

391. Gordon is questioning the family's

392. commitment to their restaurant.

393. OK.

394. Now, I went through the fridges, and I was pretty disgusted.

395. Brian, you need to seriouslypay in a lot more respect

396. to what you're doing.

397. And the first thing we'regoing to do this morning,

398. whether we like it or not, yeah, all of us, is we're

399. going to clean.

400. I was a little offended.

401. I always considered myself tohave a pretty clean kitchen.

402. Me, you, and you, we'regoing to clean the kitchen.

403. Yeah?

404. Everywhere, yes?

405. It pissed me off.

406. I don't dirty that kitchen.

407. I don't cook in the kitchen.

408. So I didn't want to go intohis kitchen and clean it.

409. All out.

410. After it's soaked, and weget all these changed and in.

411. Quite frankly, I thoughtwe were pretty clean.

412. Clean.

413. It— it was frustratingand definitely embarrassing.

414. But even Chef Ramsay had somegloves on, and he was cleaning.

415. I think that was more impressivethan anything, to see him

416. being as hands on as he was.

417. Guys, underneath there.

418. Spotless.

419. What a difference.

420. The kitchen has been cleaned

421. just in time for dinner.

422. If only there were some customers.

423. When we're struggling like weare now, it'll drive you crazy.

424. Why don't more locals come?

425. Maybe they've come here and had a bad experience

426. and didn't want to come back.

427. Thankfully the localfiremen have decided to take

428. Gordon up on his invitation.

429. - Hi. - How are you?

430. - Good to see you. - Good.

431. - How are you? - How are you?

432. Good to see you.

433. It's now crucial that Chef Brian

434. take advantage of this opportunity

435. to impress the local firemen.

436. I'm going to try thehot corned beef sandwich.

437. Order in.

438. What is that?

439. Nachos.

440. Nachos.

441. Fuck me.

442. When was the last time you gotfresh vegetables in the house?

443. Last summer.

444. Last summer.

445. Now, I just cringe when I see them, that's all.

446. I developed the name Chef Shortcut for him,

447. because he just cut corners.

448. What are they, Brian?

449. Baked clam casserole.

450. Did you buy the clams frozen?

451. You can't get fresh clams?

452. Yes, I can.

453. I have a big problem withGordon hanging over me,

454. watching every step.

455. When I'm doing something, leaveme alone and let me do it.

456. 45 minutes intodinner service, and the firemen

457. are still waiting for their food.

458. 75% of the time I go back into the kitchen,

459. my brother is on his cell phone.

460. I say, how are you cooking and even

461. looking at what you're doing?

462. How could you possibly be cooking and doing

463. this when you're sitting there and chatting

464. on your cell phone?

465. When the firemenfinally do get served—

466. This is just dry.

467. They're not impressed.

468. Oh, thank you.

469. Is there something wrong?

470. Brian. Two seconds, please?

471. So guys, this is Brian, the chef.

472. Yes.I believe you've met, no?

473. These guys are your locals.

474. Let's start off with your pie, please.

475. How was it?

476. It wasn't warm enough.

477. The flounder was frozen.

478. It wasn't very flaky.

479. Since it was an Irish place, I went

480. with the hot corned beef sandwich

481. you had, but it seemed to be very dry.

482. He's a volunteer fireman.

483. I do this for a living.

484. And for somebody tocritique me who doesn't even

485. really do it for a living, you know,

486. you want to tell them to shut up.

487. - Thank you. - OK.

488. Cheers.

489. You can bet your butthey won't be coming back.

490. So I was just like, I don'tsee how this is going to work.

491. After feeling the heat of the firemen,

492. Brian and sous chef Frances get back

493. to work under the watchful eye of Gordon,

494. who can't believe what he sees.

495. Frances.

496. Frances.

497. Frances. Frances.

498. Fuck me.

499. He's deaf as a fucking bat.

500. Frances.

501. You took it off the floor, put it in the fryer,

502. and then back in the sauce.

503. Yeah.

504. Yeah, but it fell on the floor.

505. You put it back in the fryer.

506. And that cleans it.

507. Sterilizes it.

508. Fuck me.

509. Sterilized it.

510. We're trying to keep everything consistent,

511. but some things get messedup every now and then.

512. What the fuck were you thinking?

513. I don't know.

514. Oh my God.

515. I've never, ever, ever seenanything quite extraordinary

516. as that.

517. He serves food off the floorand serves it to the customer.

518. Oh my God.

519. No.

520. Still to come—

521. If Brian wasn't my son, I'd have fired him.

522. Get out of here.

523. A family feudsends Brian over the edge.

524. Get out of here. Who are you talking to?

525. Would you care to takecare of this ticket, then?

526. You're out of here.

527. Coming up on "Kitchen Nightmares."

528. It's day three, and knowingfull well that Finn McCool's

529. is the lifeblood of the Mazzio family,

530. Gordon is about to find out how desperate

531. the business really is.

532. If there is no significant improvement,

533. how long could you afford to stay open for?

534. We're in— we're in trouble right now.

535. You know, we're probably,I would say, $5,000 a week

536. or $4,000 a week under what we need to survive.

537. Under.

538. Yeah.

539. So $20,000 a month.

540. Yeah.

541. I just recently took a littlepersonal loan from a friend,

542. and I'd pay him back.

543. You know, that kind of thing, just

544. to get us through this dreadful period, here.

545. You know, I don't sleep well owing people money.

546. That's not— that's not what I do.

547. I haven't taken a check yet.

548. You haven't paid yourselfyet on the business?

549. I've got my checks in the safe.

550. I've got a stack of them.

551. Can we have a quick look?

552. - Yeah, everybody else does.- Yeah.

553. But these are—

554. you know.

555. And youcan't— you can't cash them.

556. No. No.

557. No.

558. I've never lost anything.

559. I've always been relatively successful.

560. Buddy's basically puteverything into this place.

561. By this place not doing as good as he dream is—

562. is just breaking him.

563. Um, difficult havingtwo sons in the business.

564. Do they know the situation you're in?

565. I think Jason understands more.

566. Brian's out on an island a little bit.

567. If Brian wasn't my son, I'd have fired him.

568. Really?

569. Yeah.

570. If this doesn't work, and it does close,

571. what will the boys do?

572. This is— this is— my—

573. our entire family lives their lives out of this.

574. I can— I can feel it.

575. You know, my sons eat their dinner

576. because of Finn McCool's.

577. You know, their houses arewarm because of Finn McCool's.

578. And to think that we would close,

579. it would be catastrophic.

580. With a full understanding

581. of the financial picture, Gordon turns his attention

582. to the food, beginning withteaching Brian how to make

583. a proper shepherd's pie.

584. Right.

585. Get me the large tray thatwe put in the fridge to set,

586. and we'll put the potatoes on there.

587. Put it in the oven, four or five minutes.

588. To have him come to yourplace and show you what you

589. should be doing the right way.

590. Put some cheese on there, grill it,

591. and then get them to taste it. OK?

592. Yeah.

593. To be honest with you, itmade me laugh little little.

594. Drain off that fat.

595. That's what I got upset with youon the other day, that there.

596. See what I mean?

597. Add that into the mince.

598. Into the bowl.

599. Yeah.

600. To think that we are fortunateenough to be schooled

601. by a man like Chef Ramsay.

602. Boy, you'd be a fool notto— not to jump on this.

603. Mm.

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

605. OK.

606. So I just want you to havea little taste of Finn

607. McCool's shepherd's pie, yes?

608. Rich.

609. Ground beef.

610. Mm.

611. Mhm.

612. Mm.

613. This is good.

614. Ours originally certainlyhad more— much more of a brown

615. sauce to it, and it was fatty.

616. Mhm.

617. Then Gordon Brown out Brian's

618. old shepherd's pie to compare.

619. Look at that.

620. I thought our shepherd's pie was halfway decent.

621. It wasn't.

622. It was terrible.

623. Our new shepherd's pie, it's fantastic.

624. This is very, very good.

625. Absolutely.

626. I come out looking likethe asshole of the family,

627. who is tremendously pissed off.

628. After being humiliated,

629. Brian goes to the bar.

630. Hey, cheers, guys. Good to see you guys.

631. Thanks for coming out.

632. I've got to take it easy today.

633. I've got to take it easy.

634. People see Brian as takingadvantage of me all his life.

635. If he wasn't my son, I'd havefired his ass out of here.

636. I know your buddies are outside.

637. I'm serious.

638. - OK. - I'm serious.

639. All right.

640. I'm not kidding.

641. I said all right.

642. Enough.

643. Get lost.

644. Get out of here.

645. Let me do my job.

646. Stay back here and do your job.

647. Chill out.

648. Nobody wants to get yelled at that they're

649. not doing their job properly.

650. I'm not going to stick around for it.

651. Why are you standing right there?

652. I definitely, once again, felt like a little kid getting

653. yelled at.

654. I'm— I'm fucking standing right here,

655. I'm doing what I gotta do.Watch your mouth.

656. Watch your mouth. - Get out of here.

657. Get out of here.

658. Who do you think you're talking to?

659. Would you care to takecare of this ticket then?

660. I didn't even want to be here anymore.

661. Uh, I don't know if I want to be in the kitchen

662. anymore, never mind here.

663. Fuck off.

664. I'm done working here.

665. That was horrible.

666. He's stubborn as a mule.

667. You know, he's just absolutely stubborn.

668. He just disappears.

669. Brian's departure has left

670. the restaurant without a chef, and Buddy

671. is forced to run the kitchen.

672. - Spring rolls. - Spring rolls.

673. Onion soup.

674. - Onion soup. - Thank you.

675. What's that, there?

676. - Cobb salad. - Good.

677. So you're over that.

678. You've done that before?

679. I'm thinking, Jesus Christ.

680. Don't look at me.

681. I don't know what thehell I'm doing back here.

682. What is this—

683. Fascinating, isn't it?

684. I'm glad you find that difficult to read.

685. There was eight tickets on the board.

686. I didn't even know what tickets were up.

687. Buddy, Buddy, Buddy, no, no, no.

688. No, no, no.

689. Buddy, you have to take some man,

690. it looks like a crock of shit.- I know.

691. Start again.

692. Buddy, are you happy withthat bacon there, like that?

693. It looks shit.

694. It looks like shit.

695. Come on, big boy.

696. Standards.

697. That's better.

698. Service, please.

699. - What? - Sorry?

700. Top to the bun.

701. Top to the bun.

702. We only sent half of it out?

703. - There was no bun on that.- Let's put it on straight away.

704. We'll argue after.

705. Is that other shepherd'spie for six coming for them?

706. For fuck's sake.

707. Buddy can't even find a fucking doily,

708. let alone cook a flounder.

709. Sweating, dripping.

710. Now smashing plates.

711. His own plates.

712. It's day four, andBrian's loyalty to his family

713. brings him back to work.

714. You get a renewed respect forwhat Brian has to go through.

715. It's a tough job.

716. It's tough.

717. I had a mozzarella stick going.

718. I gained a lot more respect for my brother.

719. And all these times that I'm hard on him,

720. and I get angry at him, and we fight about stuff,

721. and I couldn't do what he does.

722. With a new appreciation for Brian,

723. Gordon decides to spend someone on one time with him.

724. I knew you were an angry chef.

725. Frustrated, pissed off with your dad.

726. I didn't know what you had on your shoulders

727. before I walked in here.

728. There's parts of me that feelfor you in a way that I—

729. I started understandwhat's on your shoulders.

730. When you get pissed andfrustrated, who do you talk to?

731. Who do you open up to?

732. I'm not going to write my little one.

733. Have you thought about quitting

734. and setting up elsewhere?

735. Constantly.

736. Yeah.

737. I can't tell you howimportant your role is enough.

738. I've probably faded outa little bit in stepping up

739. my game to where it used to be.

740. So I— I— I might havelost some of the passion.

741. Which is sad to say that, because I didn't think that.

742. But now it's kind of opened myeyes a little bit about that.

743. You've got to handle it a different way.

744. In a way that you become the responsible one

745. and fucking focus.

746. If you've got the security of your food,

747. and you make this place rock, I promise

748. you, that's going to give youstability to run this business

749. for the next 20 years.

750. OK? - Thank you.

751. Good man.

752. Chef Ramsay definitely kicked me in the ass.

753. Got me excited to do what I'm doing.

754. While Gordon hasbeen dealing with the family's

755. issues, his design team has been sprucing up

756. the restaurant inanticipation of the relaunch.

757. Oh my gosh.

758. You walked in, and you feltlike you were in your home.

759. It was— it was so comfortable.

760. It's bigger, eh?

761. Holy Moses.

762. Oh, look at the booths.

763. God.

764. Warmer?

765. Yeah.

766. Wow, I'm in shock.

767. I'm never at a loss for words.

768. You know, this is overwhelming.

769. Gorgeous.

770. For Buddy, this was his big dream.

771. It was very cool seeing that, just the look on his face

772. when we walked in there.

773. Wow.

774. I'm happy.

775. We've been given a gift, nowit's our job to make this work,

776. and we certainly will.

777. It's beautiful.

778. Holy Moses.

779. This is so exciting.

780. Chef Ramsay asked us tohang outside for a little bit.

781. Something you've always, always wanted, never had.

782. Welcome to Finn McCool's, yes?

783. Lovely!

784. - Great, wow. - Wow.

785. Established 2006.Family restaurant.

786. Isn't that beautiful?

787. That is gorgeous. Yes.

788. That is a beautiful sign, right there.

789. You can seethat from 100 meters, right?

790. I didn't know he would go to that extent

791. and really go that extra mile for us.

792. You can't miss this.

793. It's tough to put into wordshow much that means to me

794. and— and the rest of my family.

795. Buddy, happy with the curb?

796. Holy Moses.

797. Look at it.

798. It was very emotional.

799. We are all getting teary eyed.

800. And the four of us were just in awe.

801. At least when you drive by now,

802. you know what it is.

803. Amen.

804. I'm thankful as an owner of a restaurant,

805. and I'm also thankful as a dad.

806. Although Finn McCool's

807. has a new sign and a new look, it's the food

808. that brings in the customers.

809. The first thing I did wasgot rid of 2/3 of the menu.

810. Because A, the majority of it was frozen.

811. B, it wasn't fresh.

812. What's the point of having it on there?

813. Whatever comes out of here has my name on it,

814. and I don't want to mess this up.

815. You've got to move with the seasons.

816. Get rid of the dark, heavy sauces

817. and lighten up a little bit.

818. Gordon's new menu of contemporary pub

819. food includes—

820. The Guinness Pub Burger.

821. And Gordon's own family

822. recipe for shepherd's pie.

823. And then the fireman's chicken.

824. Chef Ramsay dumped the fried foods.

825. They're gone.

826. And to give therestaurant a new energy

827. and to take some pressureoff Brian in the kitchen,

828. Gordon has introduced tableside service.

829. So how we're going to be roasting a chicken,

830. we roast it in the kitchen, and when we cut it, tableside.

831. Don't be nervous about it.

832. I can see it on your face already.

833. I'm a little—

834. Yeah, don't.

835. It creates a buzz in the dining room,

836. and it creates a bit of an excitement.

837. Ready? - Let's go.

838. OK, you and I in the kitchen.

839. Let's go.

840. Listen, we've been througha lot in this last week.

841. It's been amazing.

842. You know, we've learned a lot.

843. We've seen a lot of thingsthat we've done wrong.

844. We were taught a lot of thingsand how to do things right.

845. If we can come out of the blocks today,

846. and people can leave here saying, oh my god,

847. what a place. This is— this is huge.

848. This is a grand opening.

849. Smile, make people feel.

850. Look at me.

851. Have fun.

852. Let's kick this in theass and make this happen.

853. That's all.Do it from top to bottom.

854. Anybody have any issues—

855. - Do we have five minutes? —communicate.

856. Five minutes.

857. Go compose.

858. Go compose.

859. Hurry up.

860. The news of Gordon Ramsay's new menu

861. has spread through the town, and the restaurant

862. is fully booked for relaunch.

863. All right. Come on in.

864. Gordon alsopersuaded the firemen to give

865. Finn McCool's another chance.

866. Don't look so nervous.

867. Just smile.

868. Even when it's going wrong, smile.

869. OK? - This table right here.

870. Five and a high chair.

871. Five and a high chair.

872. This is their one big last chance

873. of getting this thing right.

874. Welcome to Finn McCool's.

875. My name is Melissa, and I'llbe your waitress tonight.

876. This is our big chance.

877. The whole community is coming here.

878. You want a big one or a regular?

879. I'm filled with excitement.

880. I can't wait for this.

881. This is what you live for.

882. Tonight's going to be great.

883. Brian, can I please put a ticket in?

884. I'm thinking, all right.

885. Well, I've got to havethis, I've got to have this.

886. And then I didn't have timeto think of what I got to have

887. anymore, because the tickets started coming.

888. Would you like a booth?

889. That would be great, thank you.

890. Great. Come on in.

891. We opened up the floodgates.

892. What's all this food doing up here?

893. Where's this going?

894. Oh, man.

895. Whew, shit.

896. It's a huge night at Finn McCool's.

897. The locals have come out, and the place is packed.

898. Tonight is, without question,a wonderful opportunity

899. for the Mazzio family.

900. But if it doesn't go well, it could be a goodbye party

901. instead of a relaunch.

902. Tonight this is a whole new menu.

903. We have a lot ofwonderful things on there.

904. Can I get the oysters on the half-shell?

905. I don't want to see sloppy fucking bowls.

906. I want nice, cleanbowls, nice, cooked food,

907. and just pride tonight.

908. All about fucking pride, yeah?

909. Definitely.

910. This is a big, big, big night tonight.

911. When I first arrived at FinnMcCool's, the restaurant

912. had torn the family apart.

913. Now we've got a new menu, new decor, a nice attitude,

914. and they've got to run it as a business.

915. We have got one big chance, andthey have just to get it right.

916. Adding to the pressure on the kitchen

917. is the presence of the local food critic.

918. This critic represents "Dan's Paper."

919. It's a local paper, so, you know,

920. word gets out on the street, new menu, new decor, eh.

921. Yeah? We got it.

922. Come on then. We got it.

923. Wakey, wakey.

924. We got it.

925. This is not a fuck around, this food critic in here.

926. You know that.

927. We'll be on it.

928. We're reviewing the restaurant.

929. They want a good review, they should give us a table.

930. You've lost your smile.

931. Go on.

932. On the rice pudding, that one vat is gone.

933. Was that it?

934. Yes.

935. And start smiling.

936. You've lost your smile.

937. Chef was telling me, you're losing your smile.

938. You're losing your smile.

939. How the hell could I smile right now?

940. They've all been there one hour 45 minutes.

941. I need the table back, yes?

942. Absolutely.

943. I'm like, oh my gosh.

944. Please don't yell at meright now, because I'll cry,

945. and then I'm going to have to go over to my table

946. and toss a salad while I'm crying.

947. I forgot my Caesar dressing.

948. Can you get me a thing of Caesar dressing?

949. - Sure. - Thanks.

950. Brian, do you have theCaesar dressing, or do we?

951. They should have it.

952. OK.

953. Keep an eye on the salad for me.

954. I'm going to run and grab it myself.

955. It was just— it was nerve wracking.

956. I'm running around like achicken with its head cut off.

957. Where is the Caesar dressing?

958. How could you go to thetable without the dressing?

959. Where is the dressing? You've got it, don't you?

960. I know.

961. I was a little nervous, there.

962. Dressing, right here.

963. My bad.

964. My bad.

965. While the kitchen is overwhelmed,

966. the customers are restless.

967. I would think within over an hour,

968. we would have our food on the table.

969. While people in the dining room

970. are waiting a long time for their food—

971. Are you hungry yet?

972. The fire chiefhas yet to be seated.

973. Hey, I think we ordered before them.

974. They're a littleovercrowded for the fire code.

975. You know what I mean?

976. Every plate's important tonight.

977. Every oyster, every plate, every customer.

978. Yes?

979. Be really careful, becausethis is extremely hot.

980. It— it was— it was frustrating, for sure

981. and definitely embarrassing.

982. Pretty much a three-ring circus broke out.

983. Can I have half a lemon ratherthan salad on that, please?

984. Yeah.

985. Just a half a lemon, cut in half.

986. Give me one second. I'm.

987. I'm getting pissed now. Yeah?

988. Let's go.

989. With Chef Ramsay screaming at me—

990. Don't get fucking pissy with me.

991. I definitely, once again, felt like a little kid getting

992. yelled at.

993. I've— seen you work faster than this.

994. Yes, it's a new menu, butyou can move faster, yeah?

995. Let's go.

996. Two Popeyes, a stew, and a shepherd pie.

997. Come on, Buddy.

998. Come on, come on, come on, come on.

999. Yummy.

1000. That's a good oyster.

1001. - There you go. - Thank you.

1002. You're welcome.

1003. Enjoy.- Stay in control, Brian.

1004. Yeah? Buddy, that's for your chicken.

1005. Buddy is nervous about going around and carving

1006. up those chickens tonight.

1007. Almost the one that got away.

1008. Come on, come on, come on, come on, come on.

1009. While Brian tries tokeep the kitchen under control,

1010. Jason is busy putting outfires in the dining room.

1011. I apologize.

1012. He's working on a brand newmenu with a packed dining room

1013. all at once.

1014. The food critic just startedgiving your brother some shit.

1015. So hey, prove them wrong.

1016. Come on.

1017. I would love a review.

1018. We're seriously I'm the shit now.

1019. The bar's completely blocked, and Jason's all over the place.

1020. He's now getting shit from customers.

1021. We've got to turn those tables.

1022. This is the criticalpoint of this restaurant.

1023. They've got to turn this.

1024. Wake up and speed up.

1025. Chef, honest opinion.

1026. Should I tell people at thebar they might not eat tonight?

1027. We're going. We're going.

1028. I've seen you—

1029. I've seen you work faster than this, yeah?

1030. We're going. We're going.

1031. You've got to fucking ignite our fire.

1032. Yeah? Come on.

1033. We're OK.

1034. 60 plus people here thatare pissed off at the chief

1035. for getting them heretonight, and it ain't right.

1036. It was tough. It was tough.

1037. People were getting angry.- I'm pissed.

1038. I'm leaving.

1039. What Chef Ramsey saw was— was a dining

1040. room that was a disaster.

1041. It was a horror show.

1042. An absolute horror show.

1043. Come on, Brian.

1044. You've got to step up now, man.

1045. Chef, honest opinion.

1046. Should I tell people at thebar they might not eat tonight?

1047. Our restaurant was overwhelmed.

1048. With the dining room in disarray,

1049. and the kitchen in chaos, Gordon steps in.

1050. Come here.

1051. You've got to take controlof your kitchen now.

1052. Let's look at it this way.

1053. We have to work, really dig deep, to get

1054. these locals back on our side.

1055. And so don't disintegrate.

1056. And the quicker you get tospeed with what's going on here,

1057. this whole thing's going tostart gelling a lot quicker.

1058. I got a little disheartened atfirst, how it was turning out.

1059. But Chef Ramsay wanted meto— to be able to show

1060. that I could do it.

1061. Give it some fire.

1062. Let's go.

1063. The familybegins to get it together,

1064. and the food is onceagain leaving the kitchen.

1065. But they face another critical test, the food critic.

1066. I highly recommend the chickenor the shepherd's pie tonight.

1067. OK, good.

1068. OK?

1069. If I had to choose between the potato

1070. and bacon or themulligatawny, what would I do?

1071. - Mulligatawny. - All right.

1072. Yeah.

1073. Let's get breakfast stew, shepherd's pie.

1074. Bri, have that order in now.

1075. Perfect.

1076. Every customer is your critic, but this one

1077. is a food critic, yeah?

1078. I'm— I'm sorry about the delay.

1079. The shepherd's pie is excellent.

1080. Any problems, just throw a glass at someone.

1081. OK.

1082. Yeah, no worries.

1083. Why don't I take this, and you take that?

1084. But I have to take this too.

1085. I could take that too.

1086. OK.

1087. Be very careful.

1088. to touch that.

1089. And I brought little sidedishes for everybody.

1090. You're welcome.

1091. It looks like it's really ..

1092. They seem very happy.

1093. They have smiles and—

1094. OK.

1095. Critic's table.

1096. She thought the shepherd'spie was delicious.

1097. Beautiful.

1098. Now this is where thispub starts to make money.

1099. It's turning tables for the second time.

1100. The atmosphere is electric.

1101. No matter how much moneyyou've got in the Hamptons,

1102. you can't buy an atmosphere like this.

1103. Extraordinary.

1104. We can put these two soups out here.

1105. We're on it. We're on it.

1106. - Buddy. - Yeah.

1107. Yesterday, I said I was doing it.

1108. I told you I was going to pack the place, yes?

1109. Yes, sir.

1110. And in 24 hours, hello, theword spread, and every fucker

1111. turned up with their dog.

1112. - Do me a favor. - Yes?

1113. - Stay for a while.

1114. The dinnerservice ends successfully.

1115. Customers are leaving satisfied.

1116. And the family proved that they can make it work.

1117. Bye-bye.

1118. At least for one night.

1119. Yay!

1120. 14 years of working indecent places and crappy places

1121. and to try to get everything I can to have somebody like that

1122. show you.

1123. Awesome.

1124. It's— you know, it's what I wanted to do for a long time.

1125. And I just faded away.

1126. You know, I just came in andwent through the motions.

1127. And then for him to come in, you know,

1128. and tell me that I needed to getback into it, he actually did.

1129. He, you know, made me feellike I wanted to cook again.

1130. No, no, no, no.

1131. Guys.

1132. Let me tell you what I saw.

1133. And this is the God's honest truth.

1134. I saw a family come together.

1135. There was a buzz.

1136. Everybody felt it.

1137. You know, and we were a family again.

1138. The first and foremost important thing

1139. to think about tomorrow, donot stop supporting each other,

1140. because you've got a great family.

1141. And when it works, it's beautiful.

1142. Good night.

1143. Chef.

1144. Gordon Ramsay refers to me as a chef.

1145. It blows my mind.- Don't you stop, big boy.

1146. Yes? - Thank you.

1147. Thank you. - Cocky fucker.

1148. Eh?- He's put us to the test.

1149. It was very rewarding to hear Chef

1150. tell us what a good job we did.

1151. - Smile you, yes? - I will.

1152. Yes. - Yes?

1153. Yes.

1154. Detective my ass.

1155. Are you sure?

1156. Eh?

1157. We appreciate what he did.

1158. All the work that he diddidn't fall on deaf ears.

1159. I saw a family come together.

1160. I was proud.

1161. Really proud.

1162. They're great, dad.

1163. You've got a heart of gold and two great sons.

1164. - Cheers. - Take care.

1165. Thank you.

1166. Do you know, sometimes doing these,

1167. it can be a right pane in the ass.

1168. I have to say, this one was a joy.

1169. Because this family now are united,

1170. and they deserve to be successful.

1171. Two months later, and Finn McCool's

1172. is on its way toestablishing itself as a fun,

1173. happening, family restaurant.

1174. The clams are just delicious.

1175. Really good.

1176. Welcome to Finn McCool's.

1177. This is the greatest thing in the world.

1178. The greatest thing is happening.

1179. The shepherd'spie is the talk of the town

1180. and the pride of the local community.

1181. Brian and Jason have become quite

1182. the team, both striving for excellence

1183. and supporting each other.- You got it?

1184. - Yeah. - You sure?

1185. Beat it.

1186. I love my brother to death.

1187. No question.

1188. As for Buddy, he finally

1189. cashed his first paycheck.

1190. And at last, Irish eyes are smiling.

1191. I have two sons that are phenomenal.

1192. I have a great staff.

1193. That's what it's about.

1194. That's why we're here.

1195. This is what we planned for.

1196. I love it.

1197. Next time on "Kitchen Nightmares,"

1198. Gordon finds a beautiful old restaurant in chaos.

1199. Read the fucking ticket!

1200. The menu has customers turned off.

1201. Your risotto tonight is disgusting.

1202. Send it back.

1203. The chef has lost his way.

1204. Do I still have passion for food?

1205. Please! Help me!

1206. No.

1207. And the owner is a control freak.

1208. I don't believethere's a better operator

1209. or restaurateur than me.

1210. You're a fake.

1211. Well, you're a fake.

1212. Can Gordon restoreorder to the Old Stone Mill?

1213. Are we scared about being busy?

1214. yes!

1215. Next time on "Kitchen Nightmares."