Kitchen Nightmares 2x5

1. Tonight on Kitchen Nightmares,

2. Chef Ramsay heads to Manhattan Beach, California,

3. where he must contend with the youngest restaurant owner

4. he's ever encountered.

5. How old are you, if you don't mind...

6. 28.

7. She may be an ambitious business school graduate...

8. I didn't really expect it to be this hard.

9. But she may have picked the wrong business to get into.

10. Lisa, I am not selling food like this.

11. She's clueless in the kitchen.

12. When was the last time you looked in this fridge?

13. Never, really.

14. Salmon dip.

15. She doesn't eat the food.

16. She doesn't eat the food.

17. I'm actually a vegetarian.

18. And she has no control

19. Of her restaurant.

20. What are you doing?

21. Why are you standing here?

22. Tonight, Chef Ramsay tries to educate

23. This young owner.

24. You're searing tuna

25. on a Monday for Thursday night.

26. But when class begins... Whoa.

27. Will this owner's immaturity be her downfall?

28. I think you're a jerk.

29. And will the kitchen staff stick around

30. for graduation day?

31. Hello! We giving up, sir.

32. Yeah, I know you've given up.

33. Literally!

34. Get ready for a crash course...

35. Get ready for a crash course...

36. In restaurant 101.

37. You may have bought the restaurant at 23,

38. but you're not running it.

39. Grow up, Lisa, will you?

40. Just south of Los Angeles

41. Just south of Los Angeles

42. is the picturesque beach town

43. of Manhattan Beach.

44. Five years ago, Lisa Hemmat, an ambitious 23-year-old,

45. fresh out of USC Business School,

46. bought a restaurant called Lido di Manhattan.

47. Hey, guys, how are you?

48. Welcome to Lido.

49. I think I do surprise a lot of people

50. based on first impression.

51. And seeing someone as young

52. as I am and female,

53. I think they are surprised... Thanks for joining us.

54. Most people still think

55. That my parents gave it to me

56. That my parents gave it to me

57. or I married somebody that gave it to me.

58. Which is frustrating, but at the same time,

59. I know the truth.

60. I went to USC and studied business entrepreneurship.

61. So after I graduated college,

62. I was bound and determined

63. to only work for myself,

64. but instead of starting from scratch,

65. I started looking at existing businesses

66. with staff, with customer base.

67. And Lido just seemed like a real great fit.

68. I don't think it looks good like that.

69. What? One long— One big table.

70. What? One long— One big table.

71. Lisa did not, at that time, have the experience

72. to run a full restaurant, in my opinion.

73. I think we should separate them.

74. The only thing, at that point in time,

75. that I believe really helped this restaurant

76. be successful is that she did have a staff

77. that had been here forever.

78. Lisa is a very smart person,

79. But she doesn't have a lot of experience

80. with a restaurant.

81. I don't want to hear complaints.

82. I don't want to hear.

83. I just want to hang out.

84. If you see a wine key,

85. I took it from Priscila.

86. A lot of times, she gets things mixed up.

87. A lot of times, she gets things mixed up.

88. Like, she considers me as a friend,

89. not as an employee.

90. Do you have his phone number?

91. Why are there Morocco?

92. They've been there. You put them there on your...

93. I didn't— I can't reach that.

94. Damien is bar manager

95. And someone that I have been

96. kind of dating in the last six months.

97. Thank you.

98. I don't think that I have a title.

99. If she sees something that needs to be done

100. and will ask me to do it, I'll do it.

101. Are you okay?

102. Are you okay?

103. No.

104. Give me these. Just relax.

105. I kind of crossed this fuzzy line

106. where I'm having him work here.

107. It's probably a bad idea,

108. but I'm gonna do it anyways.

109. It's heartbreaking to me

110. to see other people choosing

111. other restaurants around here.

112. I struggle with why it's not busier than it is.

113. If Lido doesn't change things here,

114. If Lido doesn't change things here,

115. I don't think we'll be open

116. until the beginning of the next year.

117. I've just been so frustrated.

118. I'm barely making it by.

119. And, um, I can't continue on like this.

120. Parking lot is jammed,

121. so my big question is,

122. what's the problem with the restaurant?

123. I'm about to find out.

124. Hello.

125. Hi.

126. How are you?

127. How are you?

128. Very well, thank you. How are you?

129. Good, I'm Lisa Hemmat. Lisa, nice to see you.

130. You're the... Owner.

131. You're the owner. Yeah.

132. Um, just so very quickly,

133. you've been in business for how long?

134. I've been here for five years.

135. You don't look that old.

136. How old are you, if you don't mind my asking?

137. 28. 28.

138. So you got it when you were 23?

139. 23. Yeah.

140. How did you manage to get a restaurant at 23?

141. I was just determined

142. when I graduated college.

143. And you graduated from where?

144. USC, Marshall School of Business.

145. Okay, yeah. What was that, a graduation present?

146. No, Dad didn't buy me a restaurant.

147. Dad cosigned on a loan for me.

148. And so I'm gonna have a quick bite to eat.

149. And so I'm gonna have a quick bite to eat.

150. Okay. Thank you.

151. Go ahead and— You want me to sit there?

152. All these colors. Who came up with these colors?

153. The previous owners

154. Came up with the colors.

155. I kind of have kept it the way it was.

156. Right. What's changed

157. since you took over from the older restaurant?

158. I haven't changed too much.

159. Oh, really? What, in five years?

160. Yeah, in five years.

161. So this is the same menu

162. that was off the previous owner's a la carte?

163. Mm-hmm. Right.

164. And the head chef's name is?

165. Louis Martinez.

166. And Louis has been here for 18 years.

167. And the sous-chef is?

168. His brother Arturo.

169. His brother Arturo.

170. Okay, good. What would you recommend?

171. This filet wrapped in pancetta

172. topped with a homemade balsamic reduction sauce,

173. but I'm actually vegetarian.

174. Just say that again.

175. Sorry, you're...

176. Yes, I'm vegetarian.

177. You're vegetarian? Yeah.

178. Right, so char-grilled filet, but hold the filet.

179. Yeah, that dish is awesome.

180. Thank you.

181. Wow. Bizarre.

182. Hello.

183. Hello. How are you? Priscilla.

184. Priscilla, nice. Beautiful name.

185. And I will be your server. Okay, great.

186. Makes sense. Thank you.

187. Makes sense. Thank you.

188. Priscilla, I think I'm ready.

189. The baked eggplant roll

190. and then the spicy ahi tower, please.

191. All right.

192. And then the tortellini pasta salad.

193. Okay. Yeah, thank you.

194. You're welcome.

195. Young man, how are you?

196. Damien.

197. I'm the bar manager

198. and the catering director.

199. That's a big title.

200. Catering director and bar manager.

201. All at once. Well done.

202. Is Lisa a good boss?

203. Lisa is a lovely boss, yes.

204. Lovely boss.

205. Lovely boss.

206. Sometimes when they refer to the boss as being lovely,

207. it sounds like it's an intimate lovely.

208. Which, there's nothing wrong with it.

209. No. Is there?

210. No, I am dating Lisa, yes.

211. Okay. Right.

212. That's why she's lovely. Got you now.

213. Okay.

214. Oh.

215. And what is that?

216. Eggplant roll. Really?

217. Really hot. Yeah. Don't worry. Thank you.

218. Um, and these are stuffed with?

219. Mozzarella cheese.

220. Mozzarella. Thank you.

221. Mm-hmm. Oh, dear.

222. Mm-hmm. Oh, dear.

223. That doesn't look very appetizing, does it?

224. Oof.

225. Crunchy eggplant. Undercooked.

226. The eggplant's raw.

227. That's why it's gone so black.

228. Take that back 'cause it's, like, piled in grease.

229. No problem. Eggplant shouldn't be crunchy.

230. Ooh, dear.

231. Ay-yi-yi.

232. He sent it back because of the—

233. eggplant is not cooked properly.

234. This is the ahi tower appetizer.

235. Thank you. Ah, dear.

236. I feel like there's a firework display

237. taking place on my plate.

238. Rocket man.

239. It's so compressed,

240. it feels like it's been done two days ago.

241. Ouch. Spicy ahi tuna.

242. That tuna doesn't taste fresh.

243. It's grainy, and it's furry.

244. Here, you've been sat there watching me.

245. Here, you've been sat there watching me.

246. Come on.

247. Hey, come on.

248. No, no, come on.

249. That's just gross.

250. Oh, did you like?

251. No, I didn't. Is that frozen tuna?

252. Is it? Yeah.

253. I'll bypass and go to the next one.

254. No problem. Thank you.

255. Funny how an owner's

256. not even in the kitchen.

257. There's been one mistake, two mistakes.

258. She's just standing there,

259. hanging out and chilling out.

260. He said that it tastes like frozen tuna.

261. He said that it tastes like frozen tuna.

262. It is frozen tuna.

263. I told him it was fresh.

264. Here's the bad news,

265. so far not a slim ray of sunshine,

266. not even a glimmer of hope

267. anywhere in the food.

268. Chicken tortellini pasta salad.

269. Excellent, good. Now is that home-cooked?

270. Those are not homemade.

271. Ah, thanks.

272. Eh?

273. What is that in there?

274. It tastes like rubber.

275. That is hideous.

276. Ugh.

277. Ugh.

278. Yeah, not very pleasant. No?

279. No, I mean that's just stone-cold.

280. I'm sorry.

281. Ask Lisa to taste the tortellini,

282. just the vegetarian part.

283. All right.

284. I still think it tastes good.

285. Everything, vegetarian at least,

286. I've tried, I love.

287. So I think our food tastes great to me.

288. It really does.

289. Vegetarian owner Lisa

290. Has relied on the Martinez brothers...

291. Hi, guys. Hello.

292. Come around.

293. And a menu she inherited

294. From the previous owner,

295. From the previous owner,

296. and Chef Ramsay was not impressed.

297. So what hurts

298. more than anything

299. was how bad the food was.

300. I can't think

301. of a worse vegetable to serve raw

302. than a slice

303. of crunchy eggplant.

304. Why is your restaurant

305. that's on it's ass

306. cooking frozen pasta

307. with a filling

308. and frozen tuna?

309. Two of the biggest insults.

310. Are you powerless to talk?

311. Lisa, come on. Who runs this restaurant?

312. Who's in charge?

313. I'm in charge.

314. So you're giving them

315. the permission to cook like this.

316. Yeah, I guess.

317. Me.

318. I've had a lunch here.

319. I'm embarrassed.

320. And you tell me you run the place.

321. Yeah.

322. But you don't have the initiative

323. to identify that that's.

324. Why?

325. I didn't know.

326. You didn't know? No.

327. You didn't know? No.

328. You don't need a degree

329. to identify that crap.

330. Trust me.

331. I think he's being a little over-dramatic.

332. We do overall have customers that do enjoy the food.

333. And you tell me you run the place.

334. I guess I didn't think of it as that horrible or bad.

335. You're dreaming, sweetheart.

336. Coming up...

337. That is disgusting.

338. Chef Ramsay makes a frightening find.

339. Filth.

340. We have customers to serve right now.

341. And has to make a dramatic decision.

342. You serve those customers right now,

343. You serve those customers right now,

344. I'm out of here. your choice.

345. But this time... Excuse me.

346. He involves the customers.

347. Are you interested in being served dinner

348. with that filth?

349. Then... Stop.

350. A vicious fight in the kitchen erupts.

351. What do you want?

352. What do you mean, what do I want?

353. As Chef Ramsay attempts to teach...

354. Let's clean it.

355. But this young owner refuses to learn.

356. Was it really affecting our food tonight? No.

357. Grow up, Lisa, will you?

358. That's coming up on Kitchen Nightmares.

359. After an uninspiring lunch,

360. Chef Ramsay is looking for some good news

361. in tonight's dinner service.

362. Enjoy your dinner. Welcome.

363. My name's Damien, I'll be taking care of you tonight.

364. I'm gonna go with the seared ahi tuna.

365. Muscat, okay. Sure, absolutely.

366. Um...

367. The computers have been an issue for me from day one.

368. The computers have been an issue for me from day one.

369. It's really outdated.

370. The keyboard's not even working properly,

371. so you keep pressing, pressing, pressing.

372. Doesn't work.

373. It's ridiculous.

374. My God. How old is this thing?

375. It's, I think, about 30 years old.

376. Everything's coded,

377. like numbers.

378. For each and every order? That's correct.

379. And sometimes all the buttons don't work.

380. Do you have a ticket for 108?

381. They don't have a ticket for 108.

382. Louis, double-check if you have my tickets,

383. Louis, double-check if you have my tickets,

384. 104 and 105.

385. Uh, nah.

386. This is absolute madness.

387. This whole computerized system

388. is a nightmare.

389. I hate the computer.

390. Whenever we kinda busy, like really put us behind.

391. The computer just sucks.

392. While an antiquated ordering system

393. Creates havoc for the front of the house and the kitchen,

394. chef Louis pushes on

395. and manages to get entrees out to the dining room.

396. Well, that's just—

397. Okay.

398. Oh, no.

399. Gummy?

400. Yeah.

401. Yeah, she's right.

402. Gummy. She's being polite.

403. I think that Lisa doesn't know

404. what's going on with the kitchen.

405. What's this here?

406. Louie, when was all this done?

407. So we're searing tuna on a Monday for Thursday?

408. Yeah.

409. Yeah.

410. What are you doing? Look at the color of it.

411. Get me Lisa, please.

412. Right here.

413. I'm getting really nervous now.

414. Thursday.

415. We can't sear tuna to order?

416. That's why it doesn't taste good.

417. Does that make business sense upstairs or—

418. No, it doesn't.

419. When was the last time you looked in this fridge?

420. Uh, I never really examined it.

421. No.

422. No.

423. Oh, dear.

424. Lisa, how long ago

425. do you think that was sliced?

426. I don't know. Roughly?

427. A couple days?

428. A couple of days? It's like pastrami.

429. But that is scary.

430. Ay-yi-yi.

431. Like, I don't know these things are going on

432. unless someone tells me, and they haven't told me.

433. Dinner service is off to a rough start.

434. Customers are unhappy.

435. The food is far from fresh.

436. And Lisa, the owner, is unaware

437. And Lisa, the owner, is unaware

438. of many of the problems in her own kitchen.

439. I don't know what to do.

440. But as bad as it is,

441. It's about to get worse.

442. Oh, my God.

443. That's disgusting.

444. Oh,

445. Stop.

446. You, stop.

447. Everybody, stop.

448. Lisa, come here two seconds. Come here.

449. When was the last time this place was cleaned?

450. When was the last time this place was cleaned?

451. They should be cleaning every day.

452. But look. Just here.

453. Just everywhere. Disgusting.

454. Look at it.

455. This is above food.

456. I mean, come on.

457. Louis, I am not serving food like this.

458. Okay.

459. That is disgusting.

460. I don't think it really has affected or gone in the food.

461. How do you know?

462. We have customers to serve right now.

463. Okay, do me a favor.

464. You serve those customers right now, I'm out of here.

465. You serve those customers right now, I'm out of here.

466. Your choice.

467. 'Cause you think I'm gonna stand there—

468. What do you— what do you want—

469. What do you mean, what do I want?

470. , I'll do it this way then.

471. Excuse me!

472. Excuse me!

473. All these tables here,

474. can I borrow you for two seconds, please?

475. Follow me.

476. Sir, come through. Madam, come through.

477. I just stopped serving food in here

478. because of the and the dust.

479. because of the and the dust.

480. Are you interested in being served dinner

481. with that filth dripping in your food?

482. Does anyone want to eat now?

483. Nn-nn-nn.

484. That's your customers.

485. You need me to tell you that?

486. Laugh.

487. I'm not laughing.

488. I think you're a jerk.

489. You should be embarrassed.

490. Excuse me.

491. It's a little bit gross like that,

492. but was it really affecting our food tonight? No.

493. Like, did he need to make a huge spectacle

494. and embarrass me in front of all my customers? No.

495. and embarrass me in front of all my customers? No.

496. Lisa.

497. Lisa, what do you mean?

498. You come out, make us look like

499. in front of, like, friends and customers.

500. Lisa, the first thing I said,

501. "Could we stop serving food?"

502. You're totally oblivious

503. to what's happening in your business.

504. You may have bought the restaurant at 23,

505. my darling, but you're not running it.

506. Grow up, Lisa, will you?

507. It's an hour into dinner service.

508. Chef Ramsay has uncovered an unsanitary situation

509. in the kitchen...

510. Grow up, Lisa, will you?

511. And Lisa has escaped to the bathroom.

512. As for the kitchen,

513. they're about to get some much-needed direction,

514. not from the owner but from Gordon.

515. Don't stare. Clean.

516. Everybody, grab a towel and start cleaning.

517. The kitchen. It's disgusting.

518. I mean, we're talking about inches of dirt,

519. and it's gross.

520. I mean, look at this.

521. He's right.

522. He's right.

523. Filthy.

524. Dinner service is full force right now.

525. We've got 93 people in the restaurant

526. that need their food,

527. and dinner service is stopped.

528. I don't know what else to do.

529. Where is Lisa? Has she gone upstairs?

530. She's in the restroom, yeah.

531. She's in the restroom.

532. If she's in the restroom, then the restroom's in the.

533. Sulking precious princess.

534. I have never seen Lisa like that

535. or upset like that ever.

536. She's a very tough person.

537. I didn't expect she was going to react like that.

538. Damien, okay.

539. That's fine, yeah.

540. That's clean, yeah? Yeah.

541. It's as clean as I've ever seen it.

542. Louie, okay, we can start firing up again, now, yes?

543. Is Lisa out of the toilet yet?

544. She's still in there?

545. She's still in there?

546. That's nearly an hour.

547. I've been here for an hour and 20 minutes,

548. and I'm not gonna wait much longer.

549. We've been waiting too long.

550. Is she okay? Is she going to the bathroom?

551. Do you want to go and check on her or—

552. I can check on her.

553. Would you mind? Thank you. No, no problem.

554. She's not gonna come out for nothing.

555. She's not gonna come out for nothing.

556. We're trying really hard.

557. So she's given up.

558. No.

559. Come on, Bruna.

560. A dismal dinner service

561. comes to an end...

562. Not even an appetizer?

563. With disappointed customers leaving unsatisfied.

564. As for Lisa, she finishes off the service

565. still sequestered in the bathroom.

566. I didn't really expect it to be this hard.

567. I try my best,

568. I try my best,

569. and I really want the best for this restaurant.

570. You have two minutes? Yes.

571. I don't know.

572. I feel pretty helpless right now.

573. So that was a night.

574. Mm-hmm.

575. You got upset, and you disappeared.

576. Yeah.

577. That's not the way to face problems.

578. What was I supposed to do?

579. Like, do you want me to go back and dust?

580. Like, I don't get what you're trying to say right now.

581. You don't get— Okay, okay.

582. So is that the kind of trick that they teach you

583. in an honors degree,

584. in an honors degree,

585. to disappear in a toilet like a precious princess?

586. I don't think of myself as, like, a princess.

587. I really don't.

588. Like, I just think I am an average person

589. working hard to fulfill my dreams.

590. You bought the restaurant young. Yeah.

591. That was the easy part, purchasing.

592. The hardest part was the following day,

593. running the thing.

594. Lisa, you know, no one's ever told you the truth,

595. but more importantly I think you're in denial.

596. Why am I here?

597. Why am I here?

598. Because we need help,

599. and I'm missing a key ingredient obviously,

600. because we have a good location.

601. I have a great staff. I have a good energy.

602. I-I love the place.

603. Something's missing.

604. Okay, I'm gonna give you a business assignment tonight.

605. Back to the good old days, USC.

606. I need five

607. real, clear changes

608. that you want to make tomorrow

609. to be implemented.

610. Okay.

611. Tomorrow, new start.

612. Those five issues may start to really help convince me

613. Those five issues may start to really help convince me

614. why you did this five years ago.

615. Okay.

616. Good night.

617. Good night. Thank you.

618. Last night Lisa failed her test as a restaurant owner.

619. But today Chef Ramsay is hoping

620. she will do a better job with her homework assignment.

621. All right, where's Lisa?

622. Right here. Good morning.

623. Trust you to be in the bathroom when I came in this morning.

624. Trust you to be in the bathroom when I came in this morning.

625. So last night we had a little chat,

626. and I asked Lisa to come up

627. with five instrumental changes

628. that she wants to put into this place

629. to make a significant difference.

630. I want to hear what those are.

631. I'll give you one.

632. Thank you.

633. Okay, five things that I would like to change

634. about Lido today.

635. Be proud of the food we're serving.

636. Keep a clean and sanitary

637. environment everywhere.

638. environment everywhere.

639. The customers should be impressed

640. by the ambiance and decor, not disgusted.

641. We need to tighten up the menu and stay with one theme

642. that works.

643. Okay, fifth?

644. It's more for me.

645. "To learn how the kitchen operates."

646. Yeah, good job, "A" plus.

647. You've clearly shown me

648. that you know the problems.

649. The hardest thing now is following it through.

650. Yes.

651. Last night was rock bottom,

652. but I think, you know, I'm gonna have to embrace

653. these changes and make sure they happen.

654. these changes and make sure they happen.

655. There's one issue that I'm concerned about

656. that you haven't managed to tackle.

657. In fact, let me show you here.

658. It'll be easier doing it this way.

659. P.O.S.

660. Piece of.

661. That is the biggest headache

662. inside this restaurant.

663. They press less buttons

664. at NASA launching astronauts into space,

665. at NASA launching astronauts into space,

666. I swear to God.

667. Yes?

668. Yes! Oh, my God!

669. Stand back.

670. Ahh!

671. Wait, wait, let us do it.

672. Do it!

673. But when he start to just break the computer,

674. I couldn't believe it.

675. I was, ugh, in shock.

676. One more!

677. That was my dream come true.

678. Let's go.

679. Lisa, let the frustrations go.

680. Priscila's next.

681. Yeah!

682. I won't have to read anymore.

683. Go, go, go, go.

684. This is for all the hard time

685. I had with this piece of.

686. I hate it.

687. Bruna, let's go.

688. I hate this!

689. Come on, big boy, let's go.

690. Don't hurt yourself.

691. I hate this thing.

692. Oh, my God.

693. I'm done with you.

694. Ooh, that felt good. Didn't it?

695. Ooh, that felt good. Didn't it?

696. Well done.

697. Coming up,

698. There's mayhem at Lido di Manhattan.

699. Whoa!

700. I'm begging you just to talk to each other.

701. I'm begging!

702. In the kitchen, there's a war or words.

703. Stop it!

704. And then,

705. The cooks resign.

706. They're leaving. Who's leaving?

707. We're giving up. Bye.

708. Oh, my God. They walked out.

709. Louie!

710. Forcing Gordon to make a desperate call for help.

711. Listen, I need you right now.

712. The tide is rolling in.

713. And this beach restaurant may be too far underwater

714. And this beach restaurant may be too far underwater

715. to save.

716. While professor Ramsay

717. is impressed with Lisa's homework

718. and her intentions for the restaurant,

719. class now continues in the kitchen,

720. where Gordon is ready to educate Lisa

721. and her chefs.

722. So two changes tonight, yes? Okay.

723. Very simple, we'll do a linguini of crab,

724. and we'll do a seared tuna salad nicoise, okay?

725. Sounds good.

726. Okay, so first thing.

727. We're gonna sear the tuna. Nice and gently done, yeah?

728. Is it always cooked at the same temperature?

729. Yeah, in terms of the quality, the least it needs cooking.

730. Yeah, in terms of the quality, the least it needs cooking.

731. Okay.

732. I don't know much about food.

733. So I thought it was extremely exciting,

734. and what an opportunity

735. to watch someone like Gordon Ramsay.

736. To go with the tuna nicoise,

737. we've got a couple of potatoes on there.

738. It just looks so fresh and flavorful.

739. Vibrant.

740. Okay, done.

741. Gorgeous. Beautiful.

742. Right, Linguini, yeah?

743. White wine in.

744. Tossing this crab in.

745. Fresh lime juice right at the very end.

746. Yeah, it's beautiful.

747. Absolutely.

748. Absolutely.

749. After a rough first day,

750. Lisa now has a positive attitude.

751. And Chef Ramsay is hoping...

752. All right, let's have a quick briefing.

753. She's ready for another assignment.

754. Lisa, the boss, you're gonna do something

755. you haven't done in five years.

756. Tonight you— yeah, here we are.

757. Are on the line.

758. That's right.

759. Are you serious?

760. I'm very serious.

761. I'm a little nervous about hurting myself.

762. I'm a little nervous about hurting myself.

763. I hate knives.

764. I cut myself when I was, like, three years old.

765. So I never would have expected to put me on the line like that.

766. I'll see you in a minute.

767. We're opening in five minutes.

768. Hello. Hi.

769. Right this way.

770. Your menu. Thank you.

771. Just so you ladies know, in addition to our menu,

772. we have two specials.

773. Chef Ramsay has put Lisa

774. in charge of tonight's specials.

775. That's for you, apron. Perfect.

776. He wants her to begin to understand

777. The inner workings of her kitchen,

778. something she has avoided in the past.

779. something she has avoided in the past.

780. Definitely came as a shock to me.

781. I'm thinking about the seared ahi.

782. I'm gonna have the crab special.

783. All right, thank you very much, folks.

784. Thank you. You're welcome.

785. Okay, there we go. First order.

786. Ahi tuna, yeah?

787. I didn't understand what we were doing.

788. I was really confused.

789. Why is this not turning on?

790. Lisa, get comfortable with it, yeah?

791. Get comfortable.

792. Why is this not turning on?

793. This is hot.

794. I don't know what to do with it.

795. Keep it here?

796. Lisa was, like, touching little things,

797. like doing this, "Oh, ouch.

798. like doing this, "Oh, ouch.

799. Ow, it's hot."

800. Ow, it's hot.

801. Lisa, you got to move fast.

802. Whoa.

803. Why is it flaming?

804. That's going in the microwave? Yeah.

805. Why isn't it going in there?

806. I think it's a very valid point.

807. Why is it going in the microwave?

808. Why can't it go— the oven's on, yeah?

809. Yeah, it's on.

810. Okay, see what I'm trying to say?

811. It's really important for you to see this.

812. To see a dish

813. To see a dish

814. go directly to the microwave,

815. I was just— I was really shocked.

816. We're not here spending all this money

817. on microwaved food.

818. Why would we do that?

819. We're supposed to use the microwave,

820. How do we get flavor out of a microwave?

821. It's so good for you to see this,

822. I cannot tell you.

823. It's an hour into dinner service,

824. and while Chef Ramsay's specials,

825. prepared capably by Lisa, are a hit...

826. Did you like it? That one's really good.

827. The old menu cooked by the kitchen staff

828. Are a flop.

829. Is it supposed to be crunchy?

830. This is not worth $24.

831. Tonight was crazy.

832. I probably had, like,

833. seven items sent back,

834. which is terrible.

835. No problem. I'll take this back.

836. No problem.

837. Medium rare, please.

838. Medium rare, absolutely.

839. I'll throw that right back on the grill for you.

840. Be right back out.

841. In general, the plates going back to the kitchen

842. was frustrating for me.

843. Medium rare, please. That's rare.

844. It seemed like something went wrong

845. with every one of my tables.

846. with every one of my tables.

847. It's overcooked?

848. I am very frustrated.

849. What's wrong with that?

850. It's overcooked.

851. What is that?

852. This lamb is overcooked. Please re-fire.

853. Medium.

854. Well, this is overcooked. No, no, no.

855. Re-fire, medium, thank you.

856. You didn't write— Hey, hey.

857. You didn't write out the temperature.

858. Now I realize that Arturo and Louis

859. like to shift blame all the time.

860. Like, no one can take responsibility.

861. Okay, so medium, please.

862. Okay, we got it, we got it. Let's go.

863. Okay, we got it, we got it. Let's go.

864. Can we just re-fire it first,

865. and we'll argue it after service, please?

866. Everyone is yelling and being angry.

867. It just tears it apart. Like, you can't do that.

868. Re-fire lamb, medium. Thank you.

869. Thank you.

870. Stop it!

871. It's overcooked? I'll take that back for you.

872. Aside from the successful dinner specials,

873. Tonight's dinner service has been a disaster.

874. Re-fire lamb, medium. Thank you.

875. Yes, thank you.

876. And Chef Ramsay

877. is looking for someone to talk control.

878. Stop it!

879. Okay.

880. Thank you.

881. How's that pork coming?

882. Six minutes. Six minutes.

883. Two ahi towers and one calamari.

884. Right, Lisa, you're in control now, yeah?

885. Yes. Good. Let's go.

886. Pass is in the window.

887. Pass is in the window.

888. There it is.

889. Yes, got it up on time.

890. I feel like once I kind of learned my dishes,

891. I was like, "Come on, what's next?

892. What's next? Let's get it together?"

893. 127, go. Yes.

894. This is good.

895. It's really good.

896. What's going on now?

897. It's vital to know what's going on in the kitchen

898. as an owner/operator.

899. I shoulda done it years ago.

900. And thank you for coming out,

901. and hopefully we see you again soon.

902. Okay, tonight you were good.

903. Okay, tonight you were good.

904. Thank you.

905. But here's the bad news.

906. I can't think of a worse scenario

907. than having lazy chefs.

908. It is the quickest way

909. of closing down a business.

910. I'm willing to work with Arturo and Louis,

911. but just everything has to change.

912. Lisa's ability to change

913. has inspired Chef Ramsay

914. to implement a change of his own—

915. a drastic remodel of Lido that he and his team

916. a drastic remodel of Lido that he and his team

917. work through the night to complete.

918. Good morning.

919. Good morning.

920. Today, big day.

921. Lido is relaunching.

922. Ready? Yes.

923. Do it, yes, yes.

924. It's time to see the new Lido.

925. Let's go.

926. Come in, come in, come in.

927. Wow! Come in.

928. Come in, come in, come in, come over.

929. Oh, my gosh. Wow.

930. It's beautiful.

931. First thing, that horrendous wall

932. That was dividing your restaurant has gone.

933. Now the whole thing just feels open.

934. Now the whole thing just feels open.

935. Easier to get around.

936. Wow, look at—

937. Wow, that's so cool.

938. - New seating. - Brand-new.

939. Check out the new China.

940. No more hideous colors.

941. All the plates

942. and all the little small bits of china

943. were from store.

944. I was totally speechless.

945. I love what they did with the curtains,

946. with the lighting, with the pictures.

947. One thing this area hasn't got

948. and one thing you've got

949. every chance of exceeding in

950. is becoming Manhattan's, yeah,

951. local, cool, wine bar.

952. local, cool, wine bar.

953. Serving great food,

954. great wines by the glasses,

955. more importantly,

956. a very cool place to hang out.

957. I think a wine bar

958. is exactly what Manhattan Beach needed.

959. There's no place out there around here

960. that has that.

961. One more little surprise.

962. You've got to see these.

963. The system before was useless.

964. This is phenomenal.

965. I'm so happy right now.

966. I'm so happy right now.

967. Wow.

968. I was so surprised when I saw the new system.

969. No way.

970. I couldn't believe it.

971. I was, ugh, in shock.

972. This is designed by halo.

973. This is the most advanced restaurant P.O.S. system

974. anywhere in the world.

975. Wow!

976. I believe in you. I believe in the staff.

977. You've got to pull this off.

978. We will. Oh, definitely.

979. We have to.

980. Not only will the new decor

981. Be on display tonight,

982. Chef Ramsay has overhauled the food

983. and designed an exciting wine-friendly menu

984. and designed an exciting wine-friendly menu

985. for what he is hoping will be the new hot spot

986. in Manhattan Beach.

987. Wow.

988. That's a lot of food.

989. That's so pretty.

990. Let's start off from the top,

991. the homemade chicken sausage.

992. Grilled baby artichokes.

993. Vegetarian delight.

994. One of my favorites, the flatbreads.

995. They are fantastic.

996. You've got a chance

997. to gain a serious reputation.

998. Mm-hmm. Right, entrees.

999. The Lido burger. Grilled minute steak.

1000. I think it's gonna be a huge hit here.

1001. I love the new menu.

1002. It's so tasty.

1003. It's easy.

1004. It's easy.

1005. And I think it's perfect.

1006. Despite a poor performance last evening,

1007. Lisa's hoping her kitchen staff

1008. are motivated by the changes,

1009. and that they will rise to the occasion

1010. for the most important night in Lido's history.

1011. One, two, three, Lido.

1012. Lido! Whoo!

1013. Let's do it.

1014. Welcome to the new Lido.

1015. Enjoy some wine tonight. Yeah, that's right. We will.

1016. This is our new menu.

1017. We have some new appetizers also.

1018. We have some new appetizers also.

1019. The minute steak.

1020. Okay, how would you like that to be cooked?

1021. Can I have that rare, please? Yeah.

1022. I'm so happy with this computer.

1023. Okay, we got it, guys, yes?

1024. Yes. Concentrate, guys, yeah?

1025. Louie, I need some stuff coming out here, guys, yeah?

1026. In spite of a new ordering system,

1027. 30 minutes into service

1028. 30 minutes into service

1029. no entrees have left the kitchen,

1030. and there appears to be a communication breakdown.

1031. What's happening here? No one's even working together.

1032. It starts off from the chef calling out the order.

1033. So away now, one scallop, one fettuccini,

1034. one penne, one grilled steak.

1035. Nobody answers me.

1036. Yes. Yes, sir.

1037. I'm begging you just to talk to each other.

1038. I'm begging!

1039. About the menu being put up together

1040. Collectively at the same time.

1041. That's what's not happening.

1042. I was a little nervous right then

1043. because with my relaunch I really wanted to run smooth.

1044. because with my relaunch I really wanted to run smooth.

1045. Unfortunately, there's no communication.

1046. It's awful.

1047. Unbelievable.

1048. Dining room looks absolutely beautiful.

1049. Fine, great, granted.

1050. But the kitchen, an absolute disaster.

1051. Five headless chickens

1052. with not an ounce of leadership qualities.

1053. Right now I'm depending on a 28-year-old lady

1054. to save her restaurant,

1055. the biggest test of her career so far.

1056. Okay, they're done.

1057. 60 minutes into service,

1058. The kitchen staff is finally communicating

1059. The kitchen staff is finally communicating

1060. and sending out entrees.

1061. However, they are not being well-received

1062. by the dining room.

1063. Are you serious?

1064. I need 115

1065. and 60.

1066. All of these steaks are cold.

1067. Oh, come on, guys..

1068. They're overcooked as well.

1069. Listen to me, when a minute steak is cooked,

1070. it's got to be served right away.

1071. You can't hold a minute steak.

1072. Three steaks on the fly as quick as you can.

1073. When people are getting their food,

1074. they're getting undercooked, overcooked,

1075. they're getting undercooked, overcooked,

1076. still sending it back.

1077. They want a whole new steak.

1078. , there's more food going in the trash

1079. Than there is going on the table.

1080. We either need our food in, like, five minutes,

1081. or our check.

1082. 90 minutes into relaunch,

1083. Diners are fed up with not being fed.

1084. So if you don't wanna wait—

1085. And Lisa is desperate

1086. for her kitchen to bounce back.

1087. Oh, my God.

1088. Look at that.

1089. Those are the tickets?

1090. They don't know what the they're doing.

1091. Are you kidding me right now? This is ridiculous.

1092. Are you kidding me right now? This is ridiculous.

1093. Like, I just couldn't believe the ignorance back there.

1094. What are you doing?

1095. Why aren't you making food? Why are you standing here?

1096. You're just looking at tickets.

1097. Make some food.

1098. I don't understand. Please.

1099. Arturo, will you please tell her to make some food?

1100. Lisa, I'm trying right now.

1101. I'm doing my stuff too.

1102. They're just all standing there.

1103. They're not doing anything.

1104. They're not doing anything.

1105. And getting paid as well.

1106. Damn it.

1107. They're— they're leaving.

1108. Who? Who's leaving?

1109. The cooks.

1110. Why?

1111. Oh, my God.

1112. Hello?

1113. We're giving up. Bye. Arturo—

1114. We're giving up. I know you're giving up.

1115. Why? Why?

1116. Is this what they do?

1117. Is this what they do?

1118. Louie!

1119. Louie!

1120. On my biggest night,

1121. they walked out.

1122. Please, guys.

1123. Louie!

1124. They're— they're leaving.

1125. Who's leaving?

1126. Oh, my God.

1127. It's relaunch night at Lido's,

1128. And the only thing that's taken off

1129. is the kitchen staff.

1130. Louie! Louie!

1131. Please, guys.

1132. For them to walk out like that with all those tickets,

1133. like, I wasn't sure what to do or what to expect.

1134. The head chef after 18 years

1135. bails out.

1136. bails out.

1137. That's spineless.

1138. Hello. Scott, it's Gordon.

1139. Listen, I need you right now.

1140. Jump in the car and get down here quickly,

1141. will you please?

1142. Lisa, I've just phoned Scott.

1143. I told him to jump in his car,

1144. and he's getting down here.

1145. Chef Scott's been my right-hand man

1146. for the last five years, okay?

1147. I've asked him to be here as your consultant

1148. for the next month to oversee this place.

1149. He's gonna jump on the service

1150. and get this place up to speed.

1151. and get this place up to speed.

1152. We cannot afford to let this place go down.

1153. No chance.

1154. With an empty kitchen

1155. and a full dining room,

1156. relaunch night at Lido's is heading towards disaster.

1157. I don't even know what to do.

1158. Even though Chef Scott is en route...

1159. You're all running away like cowards.

1160. Gordon makes one more attempt

1161. to get the kitchen staff to return.

1162. - Hey, Louie. - Yeah, we need you.

1163. Louie!

1164. This is music to my ears.

1165. Thank you, Arturo.

1166. Okay, Scott. Arturo.

1167. Scott's here.

1168. Yeah, look it, he's here to help.

1169. Let's lift it up.

1170. And let's get this back together, yes? Okay.

1171. Okay, here we go, listen up, everybody.

1172. I need a prosciutto pizza in the oven.

1173. I need one more order of barbecue chicken.

1174. I need a lamb sandwich up top right now.

1175. To see Scott in the kitchen,

1176. like, take command the way he did,

1177. it shows what a head chef should be doing.

1178. Hey, is that prosciutto pizza in the oven?

1179. Yeah.

1180. Yeah.

1181. Okay, how much, three minutes? Four minutes?

1182. Three minutes.

1183. I saw communication I'd never seen

1184. in that kitchen before with Scott at the reins.

1185. Okay, let's pick up ,

1186. Rosemary chicken, steak medium rare,

1187. going with the prosciutto pizza.

1188. Table 106.

1189. Thank you.

1190. Yay!

1191. Chef Scott helped the kitchen

1192. Make a massive comeback.

1193. I have a cran, two tartare,

1194. and asparagus quiche.

1195. And the evening ended successfully.

1196. Wow. How's your steak?

1197. Excellent.

1198. That's good.

1199. I think tonight overall

1200. was a good learning experience.

1201. was a good learning experience.

1202. Thank you, guys.

1203. Okay, and you're my last table served tonight, so...

1204. I'm looking forward to talking with Gordon

1205. about what I should do in moving forward

1206. with this restaurant,

1207. because we really, really need

1208. a solid kitchen staff.

1209. Okay, Lisa, honestly,

1210. you have seriously grown up this week

1211. more than I ever expected you to do.

1212. You show such commitment.

1213. You do your homework, you show up on time,

1214. and more importantly, you are a very fast learner.

1215. However, it's not the same with the team.

1216. Your kitchen staff

1217. in a normal situation would have been expelled.

1218. Them walking out like that

1219. in the middle of service was disgusting.

1220. I 100% agree. That was horrible.

1221. Your dream effectively is in their hands.

1222. I was so disappointed tonight.

1223. I can't put up with that.

1224. I'm not sure whether Louis and Arturo

1225. are gonna be part of the new Lido.

1226. But now that I have a much better understanding

1227. But now that I have a much better understanding

1228. from Gordon,

1229. I am going to really embrace

1230. these changes

1231. and make this place successful.

1232. I am so impressed

1233. by the way you've handled what you had to do

1234. in this short period of time.

1235. You stay in control, and you hold the reins firmly.

1236. I seriously believe in you.

1237. Thank you.

1238. I can't wait to come back.

1239. Can't wait to have you back.

1240. I'll be your honor student.

1241. When Gordon walks back in here,

1242. whenever he comes back in months from now

1243. and sees this restaurant buzzing,

1244. that's gonna be my proudest moment.

1245. that's gonna be my proudest moment.

1246. Good night. Well done, my darling.

1247. Well done. Thank you so much.

1248. Good luck. Spend time in that kitchen.

1249. Oh, I will. Okay.

1250. Thank you.

1251. Tonight was actually the first night

1252. this place felt like Lisa's restaurant.

1253. Sadly, there are still leftovers from the past

1254. that keep on dragging her down,

1255. and for her to move on and be a success,

1256. she has to drop her excess baggage

1257. and move on.

1258. What the was on in that bathroom?

1259. After Gordon left,

1260. in the days that followed,

1261. Scott took the next month to train a newly motivated

1262. Louis and Arturo.

1263. That's for the clams and mussels. Yeah.

1264. Keep it here, right? Yeah, that's fine. No problem.

1265. Welcome to the new Lido.

1266. And with Lisa's new found kitchen expertise...

1267. From now on, 100%, just come straight to me.

1268. I can listen and make changes.

1269. Manhattan Beach's newest wine bar

1270. has seen a boost in revenue.

1271. I learned so much from Gordon Ramsay.

1272. I learned so much from Gordon Ramsay.

1273. The whole experience has been amazing.

1274. Like, it's— it's life-changing, really.

1275. This man has given us everything,

1276. all the tools in the world

1277. like a dream come true.

1278. Now let's do it.

1279. I really feel like I do own the role

1280. of being the restaurant owner now.