Kitchen Nightmares 1x9

1. Tonight on "Kitchen Nightmares."

2. Gordon heads for an Italian restaurant

3. that's headed for disaster.

4. Why did you decide to becomea chef owner if you haven't got

5. a clue how to run a business?

6. But you couldn't tellthat by watching the staff.

7. Give me a break.

8. Is Campania a business—

9. - Good afternoon, Campania.

10. or a high school cooking class?

11. It's like a big romper room back there.

12. The owner is the big man on campus.

13. People love my food.

14. You're seriously in denial.

15. And the employees—

16. You!

17. seem to be here for the party.

18. Campania is like high school.

19. It's everybody, like, really gets along.

20. I feel like I'm in the middle of a tree house

21. all for friends.

22. You so sexy when you make the chicken.

23. It takes forever for the food

24. to get out of the kitchen.

25. I need your specials now.

26. That fucking never went out?

27. On top of that, there is not only

28. fighting in the restaurant—

29. I want to go strangle them.

30. There's fightingin the parking lot.

31. Why did you keep beatingif it was that bad?

32. And because the enormous portions

33. are ensuring no one leaveswithout a party favor—

34. Even those got a serving.

35. There is the bone from it, as well.

36. The food costs are out of control.

37. I could go in there and justgive you $5 million of waste.

38. But now, the party's over.

39. You have to cut these portions down.

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

41. to grow up— - Take it seriously.

42. I will.

43. Run it like a boss.

44. this restaurant isgoing to be grounded for life.

45. I felt like I was eating Ragu.

46. Tonight on "Kitchen Nightmares."

47. This is not party time. This is serious time.

48. - We're doing it. - OK.

49. All right.

50. Let's go.

51. Fair Lawn, New Jersey.

52. A predominantly Italiancommunity about 20 minutes

53. from New York City.

54. For years, Campania was a successful business,

55. but since Joe Cerniglia tookownership 18 months ago,

56. the business has dramatically declined.

57. And it's only a fewmonths away from closing.

58. Good afternoon. Campania.

59. I didn't go to culinary school.

60. What's this chicken for?

61. We don't have recipes, we don't use measuring cups

62. or spoons because I'm the best.

63. We are waiting on the pecans.

64. - There's no pecans. - Huh?

65. There's no pecans.

66. I said pine nuts.

67. Oh.

68. We have a lot of fun here.

69. Sometimes I guess a bad thing because we

70. don't take everything too seriously sometimes.

71. Nut job.

72. Fuck you.

73. I ain't a nut job.

74. The kitchen's always playingpractical jokes on each other.

75. Why would you stopwalking here in the walking?

76. Sorry, Mao.

77. It's like a big romper room back there.

78. Give me a break.

79. We're all like little kids.

80. We're all very silly.

81. What up, yo?

82. I'm still a kid.

83. I still have a tongue ring.

84. I still have a tattoo.

85. I don't really plan on changingthe way, I think, anytime soon.

86. I am serious, but I'mgoing to have fun with them

87. while I'm in the process.

88. Get to work.

89. Campania definitely has its share

90. of problems, big problems.

91. Oh, fuck.

92. Our oven is broken, completely broken.

93. These are not working ovens.

94. So they've now become storage for us.

95. We have two walk-ins.

96. The handles are broke.

97. First, this latch broke.

98. So this door just kind of swings open.

99. It doesn't lock shut.

100. The men in the back, theyshould be able to fix it.

101. I think I'm a pretty democratic boss.

102. Open your freezer. Get me some pancetta.

103. Joe gets very easilyflustered and frustrated,

104. which a lot of times winds upmaking everybody break down.

105. F, did you get the bread rav?

106. I asked if you had breaded rav.

107. You said yes. Come on.

108. They took long enough.

109. It's frustrating here becausefood needs to come out quicker.

110. That shit should have been done last night.

111. I worry about Joe.

112. I worry about stress level,I worry about Melissa,

113. I worry about the boys.

114. It is not easy.

115. I'm financially in trouble.

116. The debt of the restaurantalone is overwhelming.

117. My personal debt, wife, kids, mortgage, that's a lot of debt.

118. You put everything into one venture,

119. it takes a lot of courage, you know?

120. I owe my purveyors about $80,000

121. right now in cold hard cash.

122. I'll get something out to you on Monday.

123. You better.

124. Some of the purveyors willshow up and ask for a check,

125. but I don't know if it's the economy or what.

126. I can't see us going out another year.

127. And that's a really scary thought.

128. And I want to do everythingin my power to avoid that.

129. I'm looking for a restaurant, an Italian restaurant on

130. the main strip here, Campania.

131. Thank you.

132. Campania.

133. Hardly a perfect location for a restaurant on a strip mall,

134. but let's be honest, it's the food the counts.

135. And I've heard they've got problems.

136. Oh, dear. Hello.

137. Hey. Are we one?

138. Oh, yes. Today I'm on my own.

139. Yes, follow me, please.

140. In fact, most times I'm always on my own.

141. How are you today?

142. Good. How are you doing?

143. - Well, thank you. - You're welcome.

144. Excuse me. - Lovely.

145. Thank you. - You're welcome.

146. Mr. Ramsey.

147. How are you, man?

148. I'm Joe Cerniglia.

149. Good to see.

150. Welcome to New Jersey.

151. Is this— uh— are you alwayspointing or is that just—

152. I point a lot.

153. I use my hands, you know?

154. I'm Southern Italian, so there is a lot of that.

155. All right. That's the way I am.

156. It's the way I operate.

157. I don't know what he was looking at.

158. OK.

159. What would you like today?

160. May I start, please—

161. I'll try the brodo tortellini.

162. Yes.

163. And then I'll try the pradelli.

164. OK.

165. Finish with the pistachioand cranberry-crusted

166. breast chicken. - Thank you.

167. - Thank you. - You're welcome.

168. Ready to go, Joseph.

169. Clam white.

170. Tortellini soup.

171. I mean, I was smiling, but my heart was racing.

172. Back with tortellini soup.

173. I have tortellini soup working,

174. I've got my half rav work, I got it all.

175. You, my friend, relax.

176. Sounds like a very, verybusy kitchen back there.

177. I'm so effing hungry.

178. Oh. So what?

179. I didn't eat anything all day.

180. So fucking hungry.

181. You're hungry?

182. I'm hungry, yeah.

183. What is going on in there?

184. God.

185. The brow.

186. Relax.

187. Ah.

188. I thought you had gone home.

189. No.

190. No?

191. I was waiting for your soup.

192. I hope Gordon's satisfied.

193. If he's not, I'm surehe's going to let us now.

194. It's just bland and tasteless.

195. That one was definitely worth the wait.

196. How is everything?

197. Are they made here, these, or they're bought in?

198. They're filled with deal.

199. Oh, no. I noticed.

200. I just— - Oh, I know.

201. OK.

202. That wasn't the question I asked.

203. The home made, yes, they'rebought in from a place

204. that makes them home made.

205. Thank you.

206. Is it popular?

207. Um— somewhat.

208. I love the way you skip over it.

209. Barely popular?

210. Not too many people order it as much, no.

211. So, no. - Thank you.

212. You're welcome.

213. I think Gordon is going to driveme crazy by the end of it all.

214. It's going to drive us all crazy.

215. Home made means made on site.

216. End of story.

217. Cut the crap.

218. Fill her up.

219. All right.

220. Let's take them out.

221. Uh.

222. Thank you. - You're welcome.

223. So this is a grilled sausage in there, yes?

224. Yes, yes.

225. Lovely.

226. Garlic everywhere.

227. Big, big, big chunks of it everywhere.

228. Ay, ay.

229. You wouldn't want to go back toyour office with that breath,

230. would you?

231. Gordon found that we hadtoo much garlic in our sauce.

232. Jesus.

233. I tend to like garlic, sol never really noticed it.

234. OK. Thank you.

235. OK. You're welcome.

236. Thank you very much.

237. I would like a toothbrush now, please.

238. He wanted to know there was too much garlic.

239. Son of a bitch.

240. I think it was just fine.

241. Personally, for me, if I was eating that,

242. I wouldn't have a problem with it.

243. Off I go.

244. Here you go. - Thanks.

245. Pistachio chicken.

246. What is that on top of there?

247. - That is grilled zucchini.- OK.

248. Holy mackerel.

249. Looks like a bison's tongue.

250. It's dry, it's sweet, and it's—

251. Oh, dear.

252. He didn't like the chicken, didn't like the sauce,

253. didn't like the crust, thought it was well done.

254. Hated it.

255. One thing that fascinated methroughout the whole lunch, all

256. I could hear was laughing and joking

257. and lots of screamingcoming out of the kitchen.

258. And I was pissed off waiting.

259. You don't expect to hear all that

260. laughing and giggling when you stand

261. there waiting for your food.

262. The tortellini Alfredowas just bland and watery.

263. Then my grilled sausage.

264. I've never seen so muchgarlic in addition to my life.

265. Gordon called me out of my food.

266. I'm not fucking happy.

267. Italian food is about rusticness.

268. Phenomenal ingredients and something that's

269. relaxed and casual, but in a delicious way.

270. And I just found it somewhatboring, to be honest.

271. You'll see us rake it out.

272. God.

273. My food, I think, ispure and honest and good.

274. I think that was a mistake that I did this.

275. Fuck me.

276. Up next.

277. Why did you decide to becomea chef owner if you haven't got

278. a clue how to run a business?

279. Gordon serves up the truth.

280. I've never seen such humongous portions.

281. You wouldn't eat that, would you?

282. Can Joe swallow it?

283. No. All right.

284. You know what?

285. Why are we make a public with this?

286. Now, this customer is here, this customer is here.

287. I'd rather had this conversation downstairs.

288. How about that?- Would you want to fight?

289. And when the staff monkeys around—

290. You.

291. Gordon goes bananas.

292. All right.

293. Who's going home?

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

295. Day two.

296. And with this restaurant in financial hell,

297. Gordon knows that he needsto increase business.

298. But he also needs to find ways to cut costs.

299. I've been thinking about this overnight.

300. And what's bugging me now is what's

301. he wasting in these fridges?

302. That's my concern now.

303. This must be a pain in the ass.

304. The minute a mussel opens, they're no longer fresh.

305. They're gone.

306. That's dangerous.

307. That's— it's death.

308. Mussel's dead.

309. This menu is far too big for his own good.

310. I don't understand what going through his mind

311. to have this fridge stuffedwith all these ingredients

312. and no customers to cook for.

313. Look, bag after bag, after bag.

314. There's nearly two monthsworth of chopped garlic there.

315. This is where his $80,000 debt is.

316. They're all these ingredients.

317. This fridge is stocked now like a restaurant

318. that would be fully booked forthree, four weeks in advance.

319. We haven't got those customers.

320. So why the fuck have wegot all these ingredients?

321. Stupid.

322. Absolute crazy.

323. With a young headchef and an inexperienced owner,

324. Gordon decides it's time forrestaurant management 101.

325. You're in charge of the posting, yeah?

326. Yes.

327. Those fridges are stockedup for a busy restaurant.

328. We haven't got money to waste.

329. There's endlessingredients in there that

330. are not being used properly.

331. Everything we buy is costing money.

332. I can point fingers in every direction

333. for the walk-ins being crowded.

334. And it's a catch-22 becausewe run out of something,

335. Joe throws a fit.

336. When was the last time you had a budget?

337. For a week, it's $4,200.

338. I don't think we're scrutinizing

339. what we're purchasing.

340. I could go in there andjust give you $500 of waste.

341. I saw that fucking walk-in ata completely different light.

342. I went, holy shit.

343. Hopefully, Gordon'seconomics lesson has sunk in.

344. Now it's time to see how this jovial bunch

345. handles a dinner service.

346. Which, given the lack of customers,

347. shouldn't be that difficult.

348. You're going to get in trouble.

349. Hey.

350. Even so, Gordon has to make

351. sure these kids stay focused.

352. OK, Ryan.

353. You— you understand what's going on?

354. This is not party time.

355. This is serious time.

356. None of your friends take it fucking serious.

357. I will.

358. Run it like a boss.

359. Let's go.

360. But old habits die hard.

361. Campania is like high schoolbecause it's like really

362. closed in social environments.

363. Everybody, like, really gets along.

364. Yes.

365. Yes. Yes.

366. I'm probably the biggest flirt here.

367. We just all feel verycomfortable around each other.

368. While Campaniarestaurant is really more

369. like Campania High, Gordon wants Joe

370. to start treating it more like abusiness and less like a party.

371. Two seconds, everybody.

372. Yes?

373. Here we go.

374. Right.

375. One, two, three, four, five, six,

376. seven, eight, nine, 10, 11.

377. 11 members of staff.

378. Staff costs.

379. Right.

380. Who's going home?

381. That was— it was pretty blatant.

382. It's a big move.

383. Really big move.

384. Gordon definitely means business.

385. Business. Sorry, guys.

386. Thanks for coming, but thanks, but no, thanks.

387. It's a little scary whenGordon all of a sudden eye

388. balled Gene.

389. Who's going home?

390. Trucks. See you buddy.

391. Play guitar.

392. Out.

393. Good.

394. Take care, buddy.

395. Get yourself a hair cut.

396. Next?

397. I need three on the floor.

398. Three waiters on the floor.- Let's go.

399. Who's next?

400. Katie.

401. Katie.

402. Thanks, but no, thanks.

403. Any questions?

404. I kind of feel people—

405. there were clearly upset.

406. Katie was definitely upset.

407. Katie.

408. No.

409. Get off my fucking face.

410. I had to make a tough call tonight

411. and I really wanted tohave people tell me there

412. were, you know, on their game.

413. I'm good enough when he needs, me when his ass is on the line,

414. but not for—

415. that I came in tonight and canceled dinner

416. plans with all my friends.

417. Good luck. Let's go.

418. With the staff now trimmed down,

419. play time is over.

420. Good evening madame.

421. How are you?

422. Good to see.

423. And it's timeto focus on the customers.

424. So is it one order or two?

425. No, I'll have the mussels, too.

426. So two orders. OK.

427. Order in, please.

428. Appetizers walking in.

429. Salad, risotto, mussels, mozzarella, entrees,

430. our pork roast, and chicken.

431. I will get the chicken, also.

432. OK

433. Come on.

434. As orders hit the kitchen,

435. the staff is quicklyoverwhelmed and everything

436. is moving at a snail's pace.

437. How many of these did you sell?

438. Guys, come on.

439. Don't lose it.

440. Look, I had some plant wedges.

441. They went back there and they're lost.

442. They right here. They're not made.

443. Fuck me.

444. Excuse me.

445. Is there any possible wayto get a shrimp cocktail?

446. That's what Campania is known for,

447. is waiting three hours for your food.

448. Are you guys OK?

449. Don't get restless.

450. Yeah.

451. Everyone's hungry.

452. It's been a long time for the appetizers.

453. I'm starving.

454. And not surprisingly, problems in the kitchen

455. have customers totally frustrated.

456. I wanted wine, andwine, and wine, and wine.

457. - Cheers, guys.

458. Cheers, dad.

459. Beni's Authentic Pizza.

460. Yeah. How you doing?

461. I'd like to place an order for a pizza.

462. What the fuck is 13?

463. That fucking never went out?

464. Oh, come on.

465. The fuck is this.

466. It was nuts.

467. It was crazy.

468. I mean the risotto, Joe.

469. What?

470. One more?

471. No, it's on your table, Joe.

472. Joe? - Yes?

473. It's on your fucking table, my man.

474. Holy shit.

475. Come on.

476. You guys sitting here for a while

477. before anybody came to you?

478. It's 30 minutes for a salad.

479. I have people pointing at me, and they're going like this,

480. and I don't understand, I can't tell them,

481. you know, how hard it is to put lettuce

482. in a bowl with some dressing.

483. Come on, guys. Come on, come on, come on.

484. We're getting backed up now.

485. I'll wait on a cart, come on.

486. Table three.

487. It's only that guy.

488. I'm trying to fix it, you passed it to me broken.

489. And when the foodfinally arrives at the tables,

490. it's met with mediocre reviews.

491. The worst thing you cando with fish is overcook it.

492. Yeah.

493. This is grade B dog food.

494. Just stop, stop, stop, stop.

495. Joe.

496. Yes?

497. Guys, I'm sorry but I'm notfucking serving that, yeah?

498. I'm not serving that.

499. So would you please stop what you're doing

500. and do something about it.

501. Guys.

502. Another observation by Gordon

503. of this restaurant's inefficiency

504. is its portion size.

505. Almost every customer leaves with a doggy bag.

506. Unbelievable.

507. Right.

508. And huge portionsmean unnecessary inflated food

509. costs.Is this an appetizer?

510. Yeah. Really?

511. Yeah. That's also—

512. I've made the decision bite the bullet

513. on the portion sizes.

514. I think that's what the people like.

515. What's— what's wrong with that?

516. Nothing is wrong with this.

517. They're just going to take it out.

518. They're taking it away.

519. They're taking it away.

520. Oh, my god.

521. Even the fucking dog's got a serving there.

522. There's the bone for him, as well.

523. Yeah.

524. Losing business big time.

525. As Campania's customers leave

526. with their massive leftovers, Gordon

527. knows it's not just the food they're taking,

528. but Joe's profits, as well.

529. Sit down, sit down.

530. Did you want all this food now?

531. Do you have friends with you?

532. Yeah.

533. And right now you're my guest.- OK.

534. Yeah.

535. Let me just point two, three things out.

536. This is two appetizers, two entrees,

537. mixed salad and your risotto.

538. I'm trying to show you what you give your customers

539. every day, lunch and dinner.

540. I've never seen such humongous portions.

541. Every customer left herethis evening took food to go.

542. It's what the customers are used to.

543. The customers love this.

544. They like the big portions.

545. For a man that is fuckingfinancially in the shits

546. and throwing money literally down

547. the drain for every dish you put in here.

548. And then, on top of that, you can't even fucking

549. grill a piece of risotto there.

550. See that over there?

551. You wouldn't eat that, would you?

552. Huh?

553. No.

554. Talk to me.

555. No.

556. - You're getting upset, now?- Yeah.

557. I'm getting really upset.

558. Thank fuck for that.

559. Hopefully it'll get through to you know.

560. You've thrown thousandsof dollars down the drain.

561. Why did you decide to go intobusiness if you haven't got

562. a clue how to run a business?

563. All right, you know what?

564. Why are we making a fucking public issue with this?

565. Now, there's customers here, there's customers here.

566. I rather have this conversation downstairs.

567. How about that? - Are you scared again?

568. - Am I scared? - Yes.

569. You're embarrassing mein front of my customers.

570. Behind every restaurant is a family.

571. And when the restaurant's in trouble,

572. it's the family that suffers.

573. So I want to get to Joe's wife, Melissa,

574. and just actually find out what's

575. really going on in Joe's mind.

576. Hi.

577. - Hey, how are you?- Melissa, how are you darling?

578. - Nice to meet you.- It's good to see you, too.

579. - Thank you.

580. - Are the boys home from school?- Yeah.

581. They are. - Yeah?

582. And how you doing, my man?First name?

583. - Evan. - Evan.

584. Nice to see you. Girlfriend's name?

585. Oh.

586. - This is a nice house. - Oh, thank you.

587. How long you've been here?

588. - Four years. - Four years.

589. Lovely. - Yeah.

590. So three boys.

591. Three boys.

592. - Big responsibility. - Yep.

593. Yeah.

594. A lot of pressure on Joe's shoulders.

595. And how do you think he's doing?

596. He's very positive and, you know, it's his dream.

597. And I know he's giving ithis all to try and succeed.

598. But— You know?

599. It's not just all about beingpassionate in the kitchen.

600. That's what I'm trying to tell him.

601. I know.

602. And while I love hisenthusiasm around the food,

603. it's a business.

604. It's not just the food.

605. I agree with you 100%.

606. I do.

607. And, I don't know—

608. I mean, I'm glad you're here.

609. I mean, I think he needs tosee the black and white more.

610. Hardest thing for me is thatpeople like us put everything

611. on the line for a dream.

612. I just want to see him havethe time to succeed.

613. Please don't get upset.

614. I don't want you to get upset.

615. Please.

616. I've told him all thesethings that you told him before.

617. He needs to know the jeopardy.

618. As of this month alone,I can't pay my bills here.

619. Joey's months behind on us being paid.

620. Mhm.

621. I mean, it's as bad asit probably gets, you know?

622. If this restaurant fails, we would lose everything.

623. I mean, I'll lose my house.

624. But his business can be turned around.

625. And I've pointed out two or three things.

626. Yes, it can.

627. Yes, it definitely can.

628. So you're going to help us?

629. Yes. Now—

630. Thank you.

631. Having given Melissa his word,

632. Gordon now knows that toturn this business around,

633. he must spend time in thekitchen retraining the chefs.

634. From food prep—

635. Getting—

636. to presentation.

637. I've watched the way we serve food here.

638. No one really gives anyfucking care and attention to

639. a little bit of presentation.

640. I know it's rustic, but at least make sure

641. that we've got a little bitof pride in what we're doing.

642. That looks like a fucking—

643. You can do better.

644. Having Gordon Ramsay in thekitchen, that was pretty cool.

645. He's on top of his game, man.

646. That's why he is where he is.

647. Just keep it flat. Yeah.

648. It's just it's breaking apart.

649. I don't know.

650. The cod had so much water in it.

651. Yeah. But you always salt it.

652. Like— you do like a or like a

653. you salt it so it gets nice and firm.

654. Put it there.

655. He's one sharp buggy.

656. I can tell you that much.

657. Basically, he's teachingus that we have to step up.

658. OK, chicken.

659. Cut off the drum and the thigh and then

660. sit it on top of one another so it

661. just looks a little bit neater.

662. Yeah?

663. Now that Gordonhas given Joe and the chef

664. several pointers, it's time for Gordon

665. to introduce a signature dishthey can handle, meat balls.

666. Why can't this restaurantbecome famous for meatballs?

667. I go to my restaurant in Sicily for meatballs.

668. That's what I want. Just give me meatballs.

669. Gordon showed meatballs.

670. I think it's a great idea.

671. Let's go.

672. A little bit cheese on there.

673. Good.

674. I think us being knownfor meatballs isn't so bad

675. because we're usually known for our food never

676. really coming out ever.

677. With the aid of Gordon's recipe,

678. Joe and his staff are now armedwith outstanding meatballs.

679. Now it's time to conquer New Jersey.

680. Meatballs.

681. Oh!

682. Look at this!

683. New Jersey's best meatballs!

684. New Jersey's best meatballs.

685. OK.

686. Joe, give out the t-shirts.

687. Let's make the—

688. Out came the meatballs and theflashy t-shirts and the hats.

689. And we pretty much shoutedthe message loud and clear,

690. Campania's got the best meatballs in New Jersey.

691. Give these meatballs away andget the reputation out there

692. on the street. Yes?

693. Gather up, folks.

694. We've got the best meatballs around.

695. - Mmm. - Stop on in.

696. Have some dinner one of these days.

697. If we can start gettingpeople into our restaurant

698. for a meatball, that's just a great step

699. in the right direction.

700. —just some hot sauce on there.

701. This is so much fun.

702. That's wonderful.

703. We got some meatball fans.

704. Here, darling.

705. There we are.

706. Everyone loved the meatballs.

707. Does that dog like meatballs?

708. I think he does.

709. Look, I mean, he wants it.

710. Campania restaurant.

711. Campania restaurant.

712. We gave out some food, we spreadthe word about the restaurant.

713. We had some fun.

714. You know you want them.

715. Just don't get hit by a car for them.

716. The best meatballs in New Jersey!

717. Now that the meatballmarketing has spread the word

718. about Campania, it's time for Gordon

719. to have a seriousone-on-one talk with Joe.

720. You bought it 18 months ago.

721. Over a period of 18 months, how much have you lost?

722. It's about $120,000.

723. Shit.

724. I'm in trouble.

725. How serious is this restaurant for you?

726. It's everything to me.

727. You think you couldcontinue like this for, what?

728. Six more months?

729. About that.

730. Now, I think that's pushing it.

731. Your business is about tofucking swim down the Hudson.

732. I heard Gordon's point loud and clear.

733. I mean, this is it. thisis— this is crunch time.

734. Stand strong.

735. Don't take it personally, just take it seriously.

736. Tomorrow is the biggest day.

737. Coming up, it's Campania's reopening

738. and everyone is feeling the pressure.

739. We need your specials now!

740. She said the stake was too tough.

741. Gordon has some quiettime with an unruly customer.

742. You're talking out of your rear.

743. And while some people welcome

744. the changes to the menu—

745. Absolutely unbelievable.

746. others aren't so sure.

747. I felt like I was eating Ragu.

748. It's a night filled with emotions.

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

750. And a dinner serviceyou don't want to miss.

751. Next on "Kitchen Nightmares."

752. It's day four and time for Campania's relaunch.

753. Gordon's design team has comeup with a contemporary new look

754. to match the new directionof the restaurant.

755. I've created a new look for the new Campania.

756. Let's go.

757. Lovely.

758. Oh, my god!

759. How cool is that?

760. Is that nice? Holy crap.

761. Awesome.

762. Oh!

763. How cute is that?

764. Oh, my god.

765. Oh, it's unbelievable.

766. I was just absolutely blown away.

767. Absolutely blown away.

768. And it was just high timefor it to be changed.

769. Now you can reallysee it's a restaurant.

770. Oh. Oh, wow.

771. All the lights are on.

772. All the canopy is lit.

773. Just looks really innovating now.

774. It's awesome.

775. We definitely needed this.

776. It looks like a proper restaurant.

777. Thank you so much.

778. Melissa, happy?

779. Yes?

780. Gordon's created so many greatnew things here, like the sign.

781. And everything shows thathe's making it better.

782. So nice.

783. Let's get inside. Yes?

784. Let's do it.

785. The one thingyou're not going to smell

786. when we get in here is garlic.

787. Let's go.

788. Hey!

789. I opened those doors and it was just alive.

790. The restaurant was alive.

791. The whole place just metamorphosized

792. with some great, simple little changes.

793. The dining room looks unbelievable.

794. Those candles are going awesome at night.

795. Yes.

796. Oh, I love that.

797. It's the kind of placel just want to hang out.

798. I am a little overwhelmed right now.

799. I have really no words to say.

800. You know?

801. Just a little shocked.

802. I like to think music's on.

803. Right?

804. Let's look at that.

805. This place is lovely.

806. You guys have transformedmy restaurant.

807. Follow me through the kitchen. Let's go.

808. Jesus.

809. Oh, no.

810. Joe's stressed out a lot.

811. So when you see him smile likethat, it makes you feel good.

812. Come through.

813. Oh, my god.

814. This is so freaking cool.

815. Launch the new menu.

816. A new stove.

817. Yes?

818. I'm overwhelmed withthis big, beautiful stove.

819. You know, boys with toys?

820. This is my new toy right here, baby.

821. Oh, my god.

822. Gene almost had tears in his eyes.

823. Big mean Gene.

824. I don't have to light thepilots every time I turn it on.

825. It's just phenomenal. - Happy?

826. Oh.

827. No way.

828. I'm just so happy to seehim getting a little help.

829. He deserves to succeed.

830. And I just— I know he's going to.

831. Gordon also providedsmaller plates to coincide

832. with the smaller portions.

833. Oh my god. New plates?

834. They're smaller.

835. Check it out.

836. The plates were just way too big.

837. And therefore, we had to use a lot more food to fill them up.

838. And that's also losing money right there.

839. Wow, man.

840. I am speechless.

841. You guys have done so much for us in one day.

842. I'd like to say.

843. Next step in gettingready for the big night, Gordon

844. sits down with the young chefsto introduce a brand new menu.

845. I got a secret on themenu is to keep it tight.

846. We have to start making money.

847. I had some initial concern about what my customers

848. would think about coming in and not

849. seeing my big, diverse menu.

850. This menu includes the newpasta, the risotto section.

851. The fettuccine is something you expect

852. to see in any nice restaurant, but do it

853. with a little bit more variety.

854. Pesto, tomato, Alfredo.

855. I like the menu a lot.

856. Gordon's a— he's one sharp fucking cookie.

857. I can tell you that much.

858. And the braised pork is a great dish.

859. The creamy polenta coats the pork.

860. The plate was lovely.

861. And then, the bistecca.

862. You know, a really nice, grilled New

863. York strip steak with roasted potatoes

864. and it's beautifully done.

865. The meatballs, they're goingin both appetite and entree,

866. as well.

867. We've now focused on our meatball

868. as becoming a bit of a hallmark.

869. If people start bitching, the meatballs are going

870. to come out of the kitchen.

871. And hopefully that will piecethem while they're waiting.

872. Try the meatball.I'm going to go get it.

873. I tell you. - Try the meatball.

874. I really like the menuand the way we're doing it,

875. and the concept of having a smaller menu.

876. Everything is going good.

877. Try the stake sauce.

878. An hour before the opening, Gordon

879. comes up with a clever way tomotivate the young wait staff.

880. I've devised a plan, the same plan

881. I have with my waiters and waitresses,

882. that every item on this menu will be sold.

883. Every item.

884. Here we go. Come with me.

885. Let's go.

886. Up.

887. Here is the menu. OK?

888. And on these boards are your names.

889. Each and every one of you, yeah?

890. Have got to sell every item on this list.

891. The first person finishes acomplete menu, you shout bingo.

892. And there you've got $100 incentive.

893. The whole idea of having acontest to motivate servers,

894. I think it's a great idea.

895. $100 to sell the whole menu.

896. I have a 6 o'clock booking for table five.

897. Perfect.

898. Ready?

899. I'm so fucking ready.

900. We got to talk together tonight.

901. We gotta work as a team.

902. I'm going to step up as much as I can,

903. and hopefully it works out.

904. You're expediting.

905. You're delegating everybodyup the kitchen, right?

906. I'm excited fortonight's dinner service.

907. I think everyone is going tobe on a good, positive note

908. tonight. - Look at that oven.

909. Unbelievable.

910. Unbelievable.

911. It's do or die for us.

912. Failure is not an option.

913. I'm not going to let Gordon down.

914. I have to show him what we can do this.

915. It's got to happen.

916. Tonight is the reopening of Campania.

917. Darling, could you open the doors, please?

918. And Gordon Ramsay's new menu

919. has packed the restaurant.

920. Welcome to Campania.

921. Welcome to Campania.

922. This is the nightJoe has been waiting for.

923. But if it doesn't go well, it could destroy his dream.

924. This is a big night for us.

925. The pressure is on.

926. Gene, first table's here, yes?

927. Let's do it, guys.

928. Good night.

929. I want Gordon to leave on a high note.

930. I want to be able to pull this off.

931. Joe, is that right?

932. Spread the word, OK?

933. We're going to do a red snapper in cartoccio.

934. I'll be right back in justa moment to take your order

935. so you can look over the menu.- Thank you.

936. Okie dokie.

937. Are you guys ready to order your entree?

938. What are you having?

939. Steak.

940. I'm going to try the meatballs and spaghetti

941. on your recommendation.

942. Sure.

943. I'll have the Ravioli.

944. - Ravioli. - Perfect.

945. Thank you, guys.

946. Listen, everything sells together tonight.

947. If somebody says their foodis ready in two minutes,

948. it's two minutes.

949. The first orders are in

950. and Gordon's waiter competition is underway.

951. You've got meatballs gone, what else?

952. Chicken, chicken.

953. I just got a ten top.

954. I'm about to sell half of it. OK.

955. Go, girl. Go, go.

956. The first customers of the night

957. are responding well to the new menu.

958. You have to taste this.

959. This is absolutely unbelievable.

960. Best food I've ever had.

961. The sauce is amazing.

962. But even good foodcan't impress everybody.

963. Absolutely terrible.

964. We can still eat here.

965. Even I can cook better than that.

966. That's horrible.

967. That was horrible.

968. It's absolutely horrible.

969. Terrible.

970. Are you kidding or—

971. No, no.

972. Oh, you're serious?

973. That I wouldn't even feed to my dog.

974. Terrible.

975. Everyone at the tabledoesn't like any of their food.

976. What should I do?Should I comp everything?

977. Here I am now, in this pinnacle moment.

978. And I start hearing the complaints.

979. It was almost too bad to be true.

980. You need to get feedback for me, OK?

981. Why didn't she like it?

982. She said the steak was too tough.

983. Which doesn't look tough to me.

984. After Gordon seesnothing is wrong with the food,

985. he decides it's time tostick up for his young chefs.

986. What are you trying to say, sweetheart?

987. It was terrible.

988. The worst food that I've ever eaten.

989. Why don't you just take aseat and just sit down and try

990. to enjoy a cup of coffee?

991. How can you enjoy something when you—

992. my husband is starving. - Right.

993. - Number one. - OK.

994. We sent it back.

995. My steak was tough.

996. OK. Good.

997. Well, madam, unfortunately, you're

998. talking out of your rear.

999. Oh, yeah?

1000. Am I?

1001. Watch your mouth, sir. I don't care—

1002. Oh really?

1003. Are you just walkingaround looking for trouble?

1004. who you think you are—

1005. Why don't you just sit down and stop

1006. trying to cause trouble?

1007. Oh, my.

1008. Grow up.

1009. Will you? - Ladies, welcome.

1010. Good evening. Hi.

1011. How are you?- So sorry about the old bag.

1012. An hour intodinner service and menu bingo

1013. is achieving its goal of customers

1014. ordering a wide variety of items on the menu.

1015. I want to see who's winning.

1016. Jossette is at one, two, three, four,

1017. five, six, seven, eight, nine.

1018. - I'm at second place.- You are at second place.

1019. I'm up with her.

1020. Now thepressure of the big night

1021. is taking its toll on Joe.

1022. It's too much stuff on there.

1023. It's too much.

1024. Oh, Jesus Christ.

1025. When anything goes wrong—

1026. The cod looks like shit.

1027. Like absolute shit.

1028. Joe gets in that reallystressed out, panicky mode.

1029. Why is that taking a long time, Joe?

1030. I worry about Joe.

1031. I worry about stress level—

1032. Why is that taking a long time?

1033. Because thosechickens just got cooked.

1034. Are you fucking serious?

1035. I need salt.

1036. I'm very reactionary.

1037. I get stressed out for, like, five minutes.

1038. But, you know?

1039. I just try to find the comfort zone.

1040. I can tune things out if I want to.

1041. Gene, I'm leaving you guys be now.

1042. - Huh? - I gotta run out there.

1043. OK?

1044. Looking for a little relief

1045. from the intensity of the kitchen,

1046. Joe takes a stroll into the dining room.

1047. Hey. How's it going?

1048. Good.

1049. How are you?

1050. I'll see you in a bit, man, OK?

1051. We got a lot to talk.

1052. How's it going, guys?

1053. You guys have a horriblehaving of dropping

1054. every fucking table on therestaurant at the same fucking

1055. time. Where is Joe?

1056. Good talking to you, guys.

1057. He's like Houdini.

1058. He's not around and youhave to pick up the slack.

1059. Jeez. Yeah.

1060. It's getting crazy out there.

1061. Now let's step up the game. Yes?

1062. All right, guys. Come on.

1063. With Gene left alone in the kitchen—

1064. One mussel's left.

1065. orders are backedup and customers are now

1066. experiencing what Campania usedto be known for, slow service.

1067. We've been here for 40minutes and I haven't eaten yet.

1068. We just had to do a lot of things differently tonight.

1069. We've been here since seven o'clock.

1070. Everything just took a while to come out.

1071. It's insane back there, butnow it's coming right out.

1072. I'm so busy right now, I can't even breathe right now.

1073. We've been tweeting fortwo hours for their food.

1074. Is it really nine o'clock?

1075. It's two hours already.

1076. How long does it take to make spaghetti?

1077. I'm having lettuce.

1078. They don't understand what's taking so long.

1079. I mean, but at least if somebody would have

1080. came over in the last twohours and said something.

1081. You know what? Who needs—

1082. I have a table of, like, eight people.

1083. They're upset.

1084. They want to speak to a manager.

1085. Dropping table 20.

1086. Hold on, hold on.

1087. Everybody shut up.

1088. This is a fucking clusterfuck.

1089. Guys, what's going on?

1090. It looks burnt.

1091. It looks a little burnt.

1092. I don't know what to say.

1093. I don't.

1094. I was out at the table.

1095. They had a complaint.

1096. They waited a long time, theyweren't happy with the food.

1097. I'm sorry about what happened—

1098. I'm sorry? That's not acceptable.

1099. Not accepting it.

1100. Let me—

1101. I got— I got to run back there.I'm sorry.

1102. Yeah. You gotta run back.

1103. No, I do. I do.

1104. Yeah.

1105. I guess you really do.

1106. At that point, you know, I really didn't

1107. want to be in that position.

1108. And I was really just tryingto back away from the table.

1109. The fucking pasta is going in.

1110. While Gene putsout fires in the kitchen,

1111. the angry customer is making her way

1112. to the front of the restaurant.

1113. And is now complaining in front of Joe's mom.

1114. OK.

1115. She's out therecomplaining to these people.

1116. - Is Joe out there? - I don't know.

1117. I'm very disappointed.

1118. I've been here many, many times.

1119. I felt like I was eating Ragu.

1120. I really did.

1121. Yeah.

1122. That one out there wassaying the food's like Ragu.

1123. She's out there moping.

1124. I had the fish. It was great.

1125. Well, somebody else had the fish.

1126. It tasted like con water.

1127. I'm listening to this witch.

1128. I want to go strangle her.

1129. I was so aggravated.

1130. I was so upset that somebodywould do that to my son.

1131. While Joe couldnot defuse the situation

1132. with the unhappy customer, shockingly,

1133. a less-than-sober but satisfied customer

1134. comes to the defense of Campania.

1135. She said—

1136. If it was that bad, thenwhy did you keep eating?

1137. Why did you keep eating if it was that bad?

1138. What's her problem?

1139. If it was that bad.

1140. Because she's a fucking liar.

1141. She just wants everything forfree, you petty fucking bitch.

1142. Oh, my god.

1143. You people are mental.

1144. Go have another bottle of wine,

1145. you fucking alcoholic bitch.

1146. Have another bottle ofwine, you fucking lowlife.

1147. Who is that person?

1148. Why did you keep eating if it was that bad?

1149. What's her problem?

1150. If it was that bad?

1151. Because she's a fucking liar.

1152. She just wants everything forfree, you petty fucking bitch.

1153. Oh, my god.

1154. You people are mental.

1155. Go have another bottle of wine,

1156. you fucking alcoholic bitch.

1157. You fucking smoking German whore.

1158. Italian, honey.

1159. Italian.

1160. Yeah.

1161. Can I just be alone?

1162. Have another bottle ofwine, you fucking lowlife.

1163. Who is that person?

1164. A police car on neighborhood patrol

1165. extinguishes the fiery argumentoutside the restaurant.

1166. OK, Joe.

1167. Just two seconds, please.

1168. Let's go.

1169. Back in the kitchen, Gordon

1170. asks to talk to Joe privately to get

1171. him focused and back on track.

1172. When you're pissed, straightto the point, I'm done with,

1173. I move on. - Yeah.

1174. You understand?

1175. Don't hide behind there.

1176. Step out into the dining room two or three times,

1177. in the customers, 30 seconds, back out.

1178. If anyone is disgruntled, put an end to it immediately.

1179. Don't stand there bargaining with them.

1180. - All right. - Yeah.

1181. Just— and backing out.

1182. But the point, I want to see you run it.

1183. Yeah.

1184. Yeah?

1185. I have to get serious.

1186. It takes me a long fuckingtime to get something

1187. through my thick skull.

1188. But when it does happen, I'm steadfast.

1189. I was going to do it, I believed in it,

1190. and what I believe insomething, I fucking do it.

1191. Here we go, here we go.

1192. Come on, let's sell these. Let's sell these.

1193. You got spinach?

1194. I want to make sure thatwe're nice and vibrant, yes?

1195. Right now, two steaks, two veals, and a chicken.

1196. OK?

1197. Everything steak that comes in now,

1198. write "skirt" so we can tell the difference.

1199. OK? OK.

1200. Listen—

1201. And now that Joe hastaken his mission seriously,

1202. it rubs off on his staff, who are now working

1203. professionally and efficiently.

1204. Skirt steak. Spread the word.

1205. OK? Make it a good thing.

1206. It's something special.

1207. Jess, ramekins.

1208. Now I think Joe has motivation to do

1209. what he can to make it betterand he just inspired us all.

1210. So I think just work as a team, communicate,

1211. be a little more serious.

1212. They're catching you up now.

1213. Come on, come on, come on.

1214. The honey and the strawberries, so good.

1215. Yeah.

1216. There goes one more. - OK.

1217. I'm gonna start the mozzarella over here.

1218. You already got two left.

1219. Yes, I do.

1220. Yeah.

1221. The yes.

1222. Bingo!

1223. The fuck—

1224. Told you I was gonna win.

1225. You're getting a bottle of wine or $100 for you?

1226. I'm gonna have the $100.

1227. $100 I won tonight just for playing bingo.

1228. But, you know, I busted my butt and I sold

1229. everything I needed to sell.

1230. I knew I was going to win.

1231. I knew it.

1232. Serving was definitely fun.

1233. The whole idea of having acontest to motivate servers,

1234. I think it's a great idea.

1235. Ariana, I just won.

1236. Server bingo was a reallynovel idea and it worked.

1237. We were all talking about it afterwards.

1238. We want to keep doing that.

1239. We like the contest. That was fun.

1240. Can you guys handle these pickups now?

1241. There's not much more coming in.

1242. Really, nothing was going to stop me.

1243. Gordon really forced the issue on me

1244. and I really believed at that point

1245. that these changes were good.

1246. Perfect.

1247. Joe, have some re-fried with it.

1248. OK.

1249. Joe was definitely more focused.

1250. Especially behind the line.

1251. There was no practical jokes going on.

1252. I really, really enjoyedthe food, it was great.

1253. Cause we care.

1254. I was making sure that everybodywas on top of their game.

1255. And if they weren't, I'dbe there to help them out.

1256. What?- You're doing an awesome job.

1257. I'm so proud of you.

1258. I'm proud of you, too.

1259. Get to work.

1260. Good night.

1261. Have a nice weekend.

1262. You too.

1263. Now that the lasttables have been served,

1264. Gordon gathers the team together.

1265. The difference in service, as opposed to last night's

1266. service, was night and day.

1267. And we've done double the amount of people

1268. tonight that we did last night.

1269. 203 were in for dinner.

1270. We were consistent, the foodwas good, the service was good,

1271. and everybody had an appetizer, an entree, and dessert.

1272. What would be the take, come, what?

1273. Midnight?

1274. I say we took in about $7,500.

1275. We made three times what we made last night.

1276. I don't think I've ever madethe money that I made tonight.

1277. Tonight was a really successful night.

1278. It really was.

1279. Oh.

1280. Hey, hey.

1281. There's no words.

1282. No words to tell you how I feel about what

1283. Gordon's done for Joey.

1284. I am thrilled to death for him.

1285. Let me tell you what I saw.

1286. You, tonight, showed me that, yes, you were a head chef.

1287. Don't stop.

1288. Don't stop.

1289. I think there's good things in our future.

1290. We're going to dig our heels inand we've got a good framework

1291. now after Gordon came in here.

1292. In the days that followed,

1293. customers were thrilled with the new menu.

1294. This is so good.

1295. It was delicious.

1296. With sensible portions, less waste

1297. in the fridge, and more customers,

1298. profits increased dramatically.

1299. You know? I'm happy.

1300. I like the food that's going out the window.

1301. Happy customers, great food, good bottom line.

1302. Joe finallystarted behaving like a boss

1303. and not everyone's friend.

1304. You're going to sell two chickens for me, OK?

1305. Successfully takingcontrol of both the front

1306. of the house—

1307. Pleasure to meet you, guys.

1308. and the kitchen.- OK.

1309. Good.

1310. We're going to sell two steaks and a chicken.

1311. Somebody call that door.

1312. Food's going cold.

1313. And now, Campaniais known for its quality

1314. rather than its quantity.

1315. With the staff now ready torun a restaurant properly,

1316. there was one more thing Gordon wanted to take

1317. care of before he said goodbye.

1318. The food looked great on there.

1319. Yes?

1320. We're not going back tostupid big steering wheels.

1321. That's what we're serving.

1322. Look at them.

1323. Aren't they horrible?

1324. Let's go.

1325. Have one.

1326. Say goodbye to them.

1327. Say goodbye.

1328. I'll tell you, breaking thoseplates was just like the weight

1329. coming off my shoulders.

1330. When Gordon broke theplates, we were like, rock on,

1331. that's fucking awesome.

1332. Goodbye to the big plates.

1333. Hello profits.

1334. One, two, three, Joe.

1335. Hey.

1336. Joe.

1337. Are you happy?

1338. The breaking of the plates.

1339. How symbolic was that.

1340. Wasn't it awesome?

1341. Out with the old and into the new.

1342. Thank you. Well done.

1343. Well done, well done.

1344. Yes? Huh?

1345. You know?

1346. You hate to see him go. It was a good time.

1347. We got to break all the fucking plates.

1348. He's proud of us, I think.

1349. Oh.

1350. shit.

1351. Thank you.

1352. Thank you so much.

1353. I think that Campania is going to be everything

1354. that Joey wants it to be.

1355. Good night, guys.

1356. The first day I met Gordon, I couldn't wait

1357. until that guy said goodbye.

1358. But once I got beyond my pridebeing hurt, my ego being hurt,

1359. and started to listen to what he had to say,

1360. he was like a true mentor to me.

1361. I guess I'll have to comeback for the good food, not

1362. the portion size. - Absolutely.

1363. Remember that. Yes?

1364. Good luck. - Thanks.

1365. You fucking meatball.

1366. Good luck. Take care.

1367. - All right. - Hey.

1368. Don't stop.

1369. I won't.

1370. Joe and the Campania gang werea fun group to hang out with.

1371. But the lack of disciplinewas killing the business.

1372. It feels like they've changed.

1373. I only hope it continues.

1374. Next, on "Kitchen Nightmares."

1375. Gordon faces the moststubborn chef he's ever met.

1376. I thought your food was crap.

1377. That's a matter of opinion.

1378. Then unearths the restaurant's

1379. dirty little secrets.

1380. Maggots.

1381. Ugh.

1382. But this French Chef fights back.

1383. Is everything perfect in your kitchen?

1384. Can Gordon save the Secret Garden?

1385. This is the lowest dayof this restaurant's life.

1386. Or will this stubbornchef be his own worst enemy?

1387. Who the fuck are you to turn around and tell

1388. me when you were like a pig?

1389. You french pig!

1390. Get ready for the mostexplosive "Kitchen Nightmares"

1391. yet.