Kitchen Nightmares 3x12

1. Tonight on a veryspecial "Kitchen Nightmares,"

2. Chef Ramsay is an Eagle Rock, California

3. where twins Jim and Jeff are fighting

4. to keep the restaurant alive.

5. Right from the very beginning, Gordon finds out he has

6. double trouble on his hands.

7. Oh, my god.

8. They're messy.

9. Make sure they say a prayerbefore they start eating that.

10. They're lazy.

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

12. What a mess.

13. I hate cleaning.

14. To me, that's a four letter word.

15. They're loud.

16. You sure you don't like raw chicken?

17. And they're emotional.

18. And this all adds up to a recipe for disaster.

19. Will you stop acting like a baby.

20. Oh, blow it out your.

21. Excuse me?

22. You heard it.

23. Hey, we need diaper changing.

24. Shut up.

25. Will Chef Ramsay be able to get

26. through to Jim and Jeff?

27. Right now, you're makingyourself look stupid.

28. Or is this set of twins beyond saving?

29. It's a mistake.

30. It's a lethal mistake.

31. We can't serve them.

32. You'll kill somebody.

33. I screwed up.

34. What do you want me to say now?

35. Nestled in themiddle of the up and coming

36. neighborhood of Eagle Rock, California

37. is Capri, an Italian restaurant which

38. is owned by the Theel twins.

39. - Hi, I'm Jeff. - I'm Jeff.

40. No, I'm Jeff.

41. You're Jim.

42. I'm Jim.

43. And we're the owners of the Capri Italian restaurant.

44. Good evening, Capri.

45. Jim speaking.

46. How we got into the restaurant business

47. was we used to come here all the time.

48. And we loved the place.

49. So we said, we'll buy it.

50. The feeling was like, dude, free pizza, all right.

51. Yeah, yeah. Word, word.

52. Uh huh.

53. Team Capri.

54. The twins are like two overgrown boys.

55. Jeffy's getting larger.

56. Let's play cymbals.

57. They're just kind of immature.

58. Oh, I've seen how you do the chicken fillets.

59. Excuse me.

60. They're just doing what they know.

61. And it's not working.

62. Tada.

63. Sorry.

64. Are you OK?

65. Sorry.

66. Yes, everybody is entertainedby their childishness.

67. But it is a restaurant.

68. And we're here to serve food.

69. That looks good.

70. Oops.

71. You know what?

72. These guys can't cook.

73. We're going to figure out abetter way to do the lasagne.

74. We're getting too many peoplesaying it's overcooked.

75. You think we should cook it less?

76. The food that comes out fromthe kitchen looks terrible.

77. What'd he say?

78. It wasn't cooked. It's raw.

79. Can't win them all.

80. It's embarrassing.

81. It looks like nobody cares.

82. You sure you don't like raw chicken?

83. Here is their issue.

84. Jim and Jeff are lazy.

85. All right.

86. I'm going to the car.

87. Wake me up when it's over.

88. Lazy is an understatement.

89. The twins highest priority is doing

90. as little work as possible.

91. There's something that we're doing wrong

92. and I'm not sure what it is.

93. But the financialsituation hit the pooper.

94. We're broke.

95. Pink is never a good color.

96. I haven't paid them for a few months.

97. We need help.

98. If things don't change, I would say

99. the doors will close quickly.

100. Hello?

101. Now the phone's not working again.

102. Fingers crossed the ChefRamsay is going to help us.

103. Capri, Italian dining since 1963.

104. Closed since 1963?

105. My god.

106. Hideous.

107. Hello.

108. Hi, there.

109. - How are you? - Pretty good.

110. - I'm Jeff. - Good to see you.

111. - Good to see you. - Likewise.

112. It looks shut from outside.

113. Yeah, we're not open yet.

114. - Oh, you're not open yet.- No.

115. When do you open?

116. 4 o'clock.

117. - Dinner only? - Yeah.

118. - And you're the owner? - Yeah.

119. - My brother and I are. - OK, great.

120. Would you like to meet my brother?

121. Yes, please. What's his name?

122. - Jim. - Jim.

123. And you're Jeff.

124. Yep.

125. My god, look at this place.

126. OK.

127. It's fun to play jokes on people.

128. In the Twin Union Book, you'vegot to mess with people.

129. How's it going?

130. Jeff, is your brother not available?

131. No, I'm Jim.

132. No, come on.

133. No, I'm his brother.

134. - You're kidding me. - No, I am.

135. Seriously?

136. I am serious.

137. Jeff, go and get Jim.

138. Come on.

139. - I've got work to do. - Hold on.

140. Hold on.

141. I'll get him.

142. What is this?

143. The comedy store?

144. Bloody hell, look at them.

145. Are you kidding me?

146. Come on, guys.

147. Jeff and Jim.

148. - Yes. - Correct.

149. Geez. Look at you two.

150. You are identical.

151. You're not dressing like this especially today?

152. No, no.

153. We wear this for the restaurant.

154. You've evengot the same sneakers on.

155. Pen there, pen there.

156. I didn't even notice that.

157. T-shirt there, t-shirt there.

158. Bit of flower there, bit of flower there.

159. It's quite scary.

160. - Jim. - Yep.

161. - Jeff? - Yep.

162. So who's in charge?

163. He is.

164. No, basically, I am.

165. I have worked here longer than he has.

166. OK, what, since 1963?

167. Come on.

168. Oh, no, no.

169. We bought it about 14 years ago.

170. So why aren't you open for lunch?

171. The Capris never openedfor lunch, which is good.

172. I'd rather go on the computer, watch TV, play poker.

173. The problem is for lunch, we'd have

174. to get another whole staff.

175. Goof off, sit in the sun.

176. You haven't even tried it.

177. No, I haven't.

178. No, I'm not ready to jump into the lunch yet.

179. OK.

180. But you're open every day for dinner.

181. Wednesday through Sunday.

182. Say that again.

183. Wednesday through Sunday.

184. What's wrong with Monday, Tuesday?

185. So help me understand this.

186. So you're actually closedlonger than you're open?

187. Yeah.

188. Really?

189. Mm-hm.

190. OK.

191. Well, thanks for updating me.

192. I'm going to sit down and eat.

193. - Please. - Right over here.

194. Thank you.

195. Let me get you some water.

196. I'll get the water.

197. No, I'll get the water.

198. Geez.

199. Seriously?

200. Are these menus from 1963 as well?

201. No.

202. They're getting old.

203. I know, we have to get—

204. You're kidding me.

205. Look at that.

206. Is this a joke?

207. No, it's not.

208. You're kidding me.

209. I can't believe they're falling apart.

210. You can't even read that, it's so dirty.

211. First impressions, wow.

212. OK.

213. Give me five minutes to have a read of the menu.

214. OK.

215. And I'll catch up with you guys later.

216. OK.

217. Holy crap.

218. I don't know what Chef Ramsay expected,

219. but it's not a shishi place.

220. I'm not a shishi kind of guy.

221. I'm more down to Earth.

222. - Hello. - Oh, hello.

223. I'm Colleen.

224. - I'm your server today. - OK.

225. Nice to see you.

226. Colleen, how long have you been here?

227. Nine and 1/2 years.

228. - , a decade. - Yes.

229. Seriously, what was the lastthing that got changed in here?

230. Oh, this is still the sameway the original owners had it.

231. Really.

232. The wallpaper's been up there for 35 years.

233. My god.

234. Let's get through the menu, yeah?

235. Let's start off with meatball sandwich.

236. I love meatballs.

237. Who makes them?

238. They come from a companythat we order from.

239. - You're kidding me. - No.

240. You can't even make a meatball.

241. I can.

242. OK, let's go for the meatball sandwich.

243. And let's go with the chicken scarpello.

244. Pizza.

245. Let's go for the Capri Colossal.

246. You want the big one?

247. Yeah.

248. Why not? OK.

249. I'll let you put the order in.

250. Thank you.

251. You're welcome.

252. OK, what do we have to make?

253. Chicken scarpello, meatballsandwich, extra large Colossal.

254. He wants an extra large?

255. Jim, get me an extra large dough.

256. What does he want?

257. A Colossal.

258. All righty.

259. So it's not just the menus.

260. Oh, dear.

261. Bits of sauce down there, crap.

262. Just disgusting.

263. Bits of everywhere.

264. There's tape on the carpet.

265. Look at this place.

266. When was the last time the place was cleaned?

267. Not lately.

268. How long has this stuff been here?

269. 20 years.

270. 20 years.

271. Bloody hell.

272. Oh, it's like it's snowing.

273. Oh, my god.

274. That's gross, no?

275. Yes.

276. That's above people's—

277. That's very— yes.

278. Jim, two seconds please.

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

280. Have you seen this?

281. No, I did not.

282. My goodness me.

283. Who's responsible for the cleaning here?

284. I'm responsible.

285. I didn't do it.

286. Have you seen the fans?

287. I do not like to clean.

288. I hate cleaning.

289. To me, that's a four letter word.

290. So I'm about to start eating.

291. I give that a little shake, and all of the sudden,

292. the dust just runs down.

293. Let me wash my hands before I start eating.

294. What a mess.

295. You want to microwave these meatballs, please?

296. OK.

297. Come on.

298. Work with me.

299. Cheese.

300. Sandwiches are ready.

301. OK.

302. Meatball sandwich.

303. Meatball sandwich.

304. OK, and so they buy the meatballs.

305. They defrost them.

306. And then, has that been microwaved or—

307. Yes.

308. Thank you.

309. OK, what else do we have to make?

310. Scarpello.

311. That's nasty.

312. When a restaurant can't evenbother to make a meatball,

313. that's not a good sign.

314. Let me tell you that.

315. Somebody should tell him thechicken's definitely dead.

316. Oh, not again.

317. What's the matter with these guys?

318. Oh, my god.

319. What in the hell is that?

320. It's the Colossal pizza.

321. Wow.

322. I mean, it's like someone'scleared out the fridge.

323. Look at it.

324. It's endless.

325. It has a little bit of everything

326. except for anchovies.

327. Oh, that's dreadful.

328. Thank you.

329. The crap and the gunk ontop of it is just hideous.

330. He didn't like the pizza?

331. He's not liking anything.

332. Oops.

333. Now we have the chicken scarpello.

334. Oh.

335. Wow. It looks dull.

336. That's not right.

337. It smells.

338. Is that fresh?

339. Can you ask them how old the chicken is, please?

340. Whoa, that was nasty.

341. How old is the chicken?

342. I don't know.

343. When did we get it?

344. I don't know.

345. We took it out of the freezer yesterday.

346. Tell him it's 14 years old.

347. We took it out of the freezer yesterday.

348. It's frozen.

349. It is not fresh because we can't afford

350. to keep fresh meat here all the time

351. because we don't serve that much.

352. If he wants to donate money sol can make it fresh, no problem,

353. but otherwise tough.

354. They're not open for lunch.

355. But so far, what I've just experienced,

356. they shouldn't be open for dinner either.

357. He took it out of thefreezer yesterday and doesn't

358. remember when the delivery was.

359. Excuse me.

360. Oh dear, excuse me.

361. Under the tables, it's littered with gum.

362. Colleen?

363. Yes?

364. Look at that?

365. It's everywhere.

366. Absolutely disgusting, how lazy some people can be.

367. Let's go on a gumball rally.

368. Oh, god, under there, look.

369. Look at the size of the gum under that one.

370. Oh, look at one of the ends.

371. In the corner.

372. Oh, my god.

373. Look at that one there.

374. When was the last time the tables were cleaned?

375. Not ever that I've known of, underneath.

376. They've never been cleaned underneath.

377. No.

378. Oh, my god.

379. 1, 2, 3, 4, 5.

380. 1, 2, 3, 4, 5, 6.

381. 6, 7, 8, 9, 10.

382. 18, 19, 20 bits of gum.

383. Every frickin' table—

384. Has gum underneath of it.

385. —has gum underneath.

386. No.

387. Don't say that.

388. Come on.

389. Stop cyring.

390. Grow up, you.

391. you.

392. Jim, Jeff.

393. Coming.

394. I'm really nervous.

395. Oh, dear.

396. Dear, oh dear, oh dear.

397. I'm afraid of what Chef Ramsay has to say.

398. Honestly, you seem like niceguys, but that was painful.

399. The general feel of the place is disgusting.

400. I can tell how much you don't care.

401. You just stand there withyour foot on the booth.

402. Can you get your dirtyfeet off your own booths?

403. Have a look at this.

404. Every table is litteredwith stale, disgusting gum.

405. We just— we never looked underneath the table.

406. Didn't have the time?

407. Busy for lunch?

408. Open seven days a week?

409. Not.

410. The meatball sandwich, disgusting.

411. The chicken was turning.

412. And then the Colossal caked with crap.

413. Were they canned mushrooms on top?

414. Yeah.

415. Canned olives?

416. Mm-hm.

417. Soggy and tasteless.

418. Where is the pride?

419. I don't know.

420. Come on, guys.

421. It's like a joke.

422. Find a pulse and get real.

423. Before we open for dinner tonight,

424. would you mind wiping the lampshade?

425. And can somebody go under the tables

426. and get rid of that gum?

427. Yeah.

428. I'm going for lunch.

429. I'll see you later.

430. I'm starving.

431. Capri, classic Italian, what a joke.

432. He said our food sucked.

433. And that our restaurant'sreally filthy.

434. I didn't think it was that bad.

435. After sampling the horrendous food—

436. That's not right.

437. —and discovering adining room that hasn't been

438. cleaned in quite some time—

439. Oh, god, under there, look.

440. —Chef Ramsay has instructed

441. the twins to clean up the restaurant

442. before dinner service.

443. You do the fans.

444. I don't want to get on a ladder.

445. Let's get Darian in here.

446. I have a staff to do the cleaning.

447. That's why I'm considered the boss.

448. And they are someone that works with me—

449. for me.

450. Get in here now.

451. We don't have a lot of time.

452. We have to turn everything over.

453. We got an hour before we're supposed to open.

454. After the staff takesover the cleaning of the dining

455. room, Capri opens for dinner.

456. Hello.

457. And Chef Ramsay arrives

458. to see the twins in action.

459. I've never seen akitchen like this before.

460. This place is littered with crap.

461. What's that there?

462. CO2 for the beer.

463. Look at those shelves.

464. I mean, that's grime.

465. That's like 14 years of grime there.

466. Chef Ramsay was, oh, there's dust here.

467. There's— this is just like—

468. it's not that bad.

469. What's in here? Dare I?

470. Vegetables.

471. That's the vegetables.

472. What's this at the bottom?

473. That's supposed to be eggplant.

474. Eggplant Parmesan.

475. When were they cooked?

476. Last Thursday.

477. Last Thursday?

478. God almighty.

479. Look at that.

480. Feel that.

481. Tomato sauce.

482. Yeah, but feel it.

483. We just made it today.

484. So what's it doing in the fridge?

485. Hold that.

486. I know it's hot.

487. Hold it.

488. What does hot things do that are sealed

489. that goes inside a cold fridge?

490. The sauce goes sour.

491. I didn't know that.

492. You didn't know that.

493. I suggest you spend five minutessorting out your first

494. before you start cooking, yeah?

495. OK.

496. I should have known better.

497. He's right, but he's justa pain in the ass about it.

498. Darian?

499. Want me to go through it real quick?

500. Yeah.

501. Trash.

502. With the rottenvegetables thrown away—

503. I need an order of wings please.

504. —and the orders pouring in, Jim

505. and Jeff get back to cooking—

506. Order of green beans, please.

507. —and begin tosend food out of the kitchen.

508. Make sure they say a prayerbefore they start eating that.

509. OK, the chicken.

510. But the diners are less than impressed.

511. They sent this back.

512. They didn't like it?

513. They said that they can't eat it.

514. What was this?

515. And a pile of mush.

516. Big pile of mush.

517. Is anyone taste anything, seasoning, tasting?

518. Every time a dish came backit was like losing a customer.

519. And it hurts.

520. What was wrong with it?

521. It's too floury and not enough sauce.

522. It makes me feel like a loser.

523. I do really feel like a loser right now.

524. Jeff?

525. You OK?

526. I'm just frustrated.

527. I'm working on it.

528. Go outside, get some fresh air.

529. What's the matter?

530. That was a failure.

531. You can't give up like that.

532. I'm not trying to.

533. It's not going right.

534. I need to see what I've gotto work with before I can start

535. looking at any form of change.

536. You have to bounce back.

537. I'm working on it. I really am.

538. Jeff, you've got to.

539. Come on.

540. OK.

541. Let's go.

542. Come on.

543. Let's go.

544. Chef Ramsay's right.

545. You've got to pull yourselftogether and get back in there

546. and get through the night.

547. How are we doing?

548. We're doing well, sir.

549. Thanks to Chef Ramsay's encouragement,

550. Jeff jumps back into dinner service

551. and tries to help his brother Jim

552. get the kitchen back on track.

553. Keep it up, Jim. You're doing a good job.

554. But unfortunately, he only makes matters worse.

555. Jim, what have you done to those?

556. I don't know what happened to those.

557. I really don't.

558. You defrosted them in the bag?

559. I think they were defrosted in the bag.

560. And I— - Jeff?

561. Yeah?

562. The chicken tenders, what did you do to them to defrost them?

563. I put them on the steam table.

564. You defrosted them in thesteam table from frozen.

565. Yeah.

566. Oh, my god.

567. Not what you're supposed to do.

568. No.

569. Frozen food needs to be defrosted naturally.

570. - Right. - Give me the bag.

571. Where's the bag?

572. Oh, god almighty.

573. We can't serve them.

574. You'll kill somebody.

575. Talk to me.

576. What am I supposed to say?

577. It's a mistake.

578. It's a lethal mistake.

579. It's really bad.

580. Is that what I ate lunchtime?

581. Yeah.

582. Oh,

583. It's disgusting.

584. I've been feeling a littlebit crap all afternoon.

585. What are you two doing?

586. I up.

587. Well, what do you want me to say?

588. I want you to step up to the plate and be a man.

589. I screwed up.

590. You haven't told anyone yet.

591. He was just being a jerk.

592. He was an ass.

593. I'm so tired of him just pushing and pushing.

594. Grow some and take it off the menu.

595. I've had enough.

596. I'm so pissed.

597. I can only take so much before I fight back.

598. Jim, Jim, Jim.

599. It's an hour into a dinner services—

600. Oh, god almighty.

601. —and Chef Ramsay has just

602. discovered a lethal mistake—

603. spoiled chicken at Capri.

604. You'll kill somebody.

605. What am I supposed to say?

606. Take it off the menu.

607. Jim, Jim.

608. Out of the way.

609. Ladies and gentlemen, dueto certain circumstance,

610. we have no chicken tonight.

611. My apology to everyone here.

612. If you just want to have what you're eating now and leave,

613. I understand fully.

614. And I apologize.

615. There may have been a moresubtle way of doing that.

616. Get out of my way.

617. When we cancelledall our chicken orders,

618. we got screwed.

619. Will you stop acting like a baby?

620. Oh, blow it out your

621. Excuse me?

622. You heard it.

623. Hey, need diaper changing.

624. Little poopoo and cacapants.

625. He's the baby.

626. He's the one that's whining over everything.

627. I don't need to hear this crap.

628. Why do you have to behave like this?

629. I'm going to get yelled at.

630. You're walking around like a big baby.

631. And I'm just asking you to grow up

632. a little bit, show a little bit of respect

633. for what you're trying to cook.

634. off.

635. Oh, my god.

636. You big, wet noodle.

637. Do you want a blanket and a bottle?

638. Do you need one?

639. Upside the head?

640. Jim, stop it please.

641. Oh, my god.

642. What a spoiled brat.

643. Jim, shut up, please.

644. You're not helping the cause.

645. Oh, my god.

646. Now he's setting himself on fire.

647. I hope so.

648. Are they always acting this childish?

649. Oh, yeah.

650. They don't get their way, theycry or throw a temper tantrum.

651. Oh, my god.

652. To walk into the diningroom like that and scream.

653. As I said, temper tantrum.

654. There's a part of me that is very satisfied

655. to see the boys finally get what they deserve,

656. a lesson in humility.

657. OK.

658. Where are you at now?

659. I don't know.

660. Let me go check on that for you.

661. Can I pass you this?

662. They've been here since we opened

663. and they haven't got their food yet.

664. Jim, some of the tables have been

665. waiting two hours out there.

666. I know.

667. Well, you don't even seem to be bothered.

668. I am bothered.

669. Yeah, but there's only three tables that

670. have been served their entrees.

671. Come on, guys.

672. Just show a little bit more enthusiasm.

673. I mean, surely.

674. No.

675. It doesn't look good.

676. Damnit.

677. This can't be happening.

678. It's just like a bad nightmare.

679. - Let's drink our wine and go.- I'm out of here.

680. Window wants to walk.

681. Cancel window.

682. Customers were not happy.

683. Some got tired of waiting and left.

684. It was very disappointing.

685. It was a bad night.

686. Our dishes took longer than usual.

687. It was just an embarrassing night.

688. OK.

689. Today can be summed up in one four letter word.

690. Lazy.

691. I can't even start to help both of you

692. when you're not helping yourselves.

693. I really need to do something, both of you.

694. Go through your kitchen and clean it.

695. Not your staff, you.

696. Both of you. Got it?

697. Yep.

698. Good night.

699. Get to work.

700. We were lazy.

701. Now we're paying for it.

702. We're failures.

703. Yay.

704. What's wrong, Jim?

705. I feel bad.

706. We are in trouble.

707. I really don't know if we can fix it.

708. That's the problem.

709. Go take a break, Jim.

710. After the twins spendmost of the night cleaning

711. Chef Ramsay arrives early.

712. And with the help oflongtime waitress Colleen

713. and pizza maker Darian, he does something

714. the twins have never done—

715. open for lunch.

716. OK, Darian. Yes, sir.

717. It's going to be fast.

718. It's going to be furious.

719. But you can do it, OK?

720. Yeah, I'm game for this.

721. How you doing?

722. You should come in and have some lunch.

723. I would like the lasagne please.

724. Pizza.

725. Pizza up.

726. Lasagne up.

727. Lasagne.

728. Enjoy.

729. This is delicious.

730. This is really good.

731. Oh, look at that.

732. We've got a sign twirler.

733. Now open for lunch.

734. Cool.

735. What's going on here?

736. I can't believe this is happening.

737. Wow.

738. This is our place?

739. Hi, welcome.

740. Hi.

741. Thanks for making it today.

742. - Thank you. - Take a seat.

743. Feeling a little bit peckish?- Yeah.

744. Yeah?

745. Well, let me get you anice little chopped salad.

746. This is different.

747. Let's start off with a little chopped salad.

748. Thank you.

749. And make sure you save some room

750. for an Italian sausage lasagne and a very

751. simple margarita pizza.

752. Thank you.

753. That's good pizza.

754. I like it.

755. Thank you.

756. OK.

757. While you two were at home, nice and cozy,

758. I got here early this morningwith Darian and Colleen.

759. I think today we've put over$300 in the cash register.

760. Wow. $300.

761. If we do that five times a week, that's $1,500.

762. That's almost our rent.

763. So it's a lot of money.

764. Talk to me.

765. I'm just very happy.

766. Yeah.

767. I had my eyes shut.

768. And that was wrong.

769. I sat on my butt being lazy.

770. You can't have your buttstuck to your bed every morning.

771. You've got to get out and break the mold.

772. Message understood, loud and clear?

773. Yep.

774. Loud and clear.

775. After finallygetting through to the twins

776. about their laziness, Chef Ramsay

777. wants to dig a little deeper.

778. He has an unorthodox plan that will

779. allow the brothers to work out their issues

780. and their frustrations.

781. Time to let go of the pastand to embrace the future.

782. Gloves on.

783. I'm not going to befighting Chef Ramsay, am I?

784. I want to know what's holding you back.

785. One, two.

786. Oh, for god's sake.

787. What is that?

788. What is that?

789. I don't work out.

790. This is like the starting old car.

791. After a year sittingthere, it's going to go—

792. fart out a little bit.

793. Come on.

794. What pisses you off the most?

795. - What is it? - Myself.

796. Why?

797. Because I'm lazy.

798. When was the last time you did something 100%?

799. I can't remember.

800. What are you afraid of?

801. Tell me.

802. Screwing up.

803. Damn it.

804. It's just screwing up.

805. I've done it all my life.

806. I'm a failure.

807. You're not a failure.

808. Yes, I am.

809. You're not.

810. We all make mistakes in life.

811. Embrace change.

812. Are you keen to make this business work?

813. Yeah.

814. It's time.

815. I'm ready to move on tomake a success out of this.

816. OK. Last 10.

817. Let's go.

818. And again. And again.

819. Come on. Hit it.

820. Stop kissing it.

821. Come on.

822. Come on.

823. And again.

824. Ready to change?

825. Yes.

826. Good man.

827. Get the out of here.

828. I know I'm going to putbehind me all the laziness

829. and look towards the future and the successes that are coming.

830. Jeff.

831. Let's go.

832. Good.

833. Good.

834. Nice.

835. It feels good to just letout a whole bunch of

836. that I've been hanging on to.- Nice.

837. Nice. Nice.

838. Take a breather. Good.

839. Wow.

840. What does this restaurant mean for you?

841. A life.

842. A career.

843. And you think by sittingon your lazy ass all day

844. long and turning uphalfway through the day's

845. going to make it work?

846. You need to commit.

847. Good. You.

848. In here.

849. Let's go.

850. I don't want any head shots.

851. Just one round.

852. And tell each other, it's time to work.

853. Let's go.

854. We can work together.

855. And we can be successful, we just

856. got to to talk to each other, not keep anything inside.

857. 5, 4, 3, 2, 1, and stop.

858. Well done.

859. Give him a hug.

860. Boxing each other was a good exercise

861. because it cleared the air and it showed me

862. that it's time for me to workhard for the business for both

863. of us.

864. OK.

865. Good.

866. It's time for change. Got it?

867. Got it.

868. Are you ready?

869. Ready.

870. Good Get cleaned up.

871. Meet me back at the restaurant.

872. Satisfied thatthe twins are ready to make

873. some changes within themselves,

874. - OK, how are you feeling? - Good.

875. —Chef Ramsay now wants

876. to focus on something elsethat needs a major change—

877. the food.

878. When was the last time you made a meatball?

879. Probably five years ago.

880. And why did you stop?

881. It was easier.

882. Lazy.

883. Oops.

884. Let's make a meatball together.

885. It's been a long time since we made meatballs.

886. But I'm ready to do this.

887. I am a professional.

888. Right.

889. Ground beef, season, yeah, salt and pepper, garlic,

890. handful of chili flakes.

891. Chef Ramsay is my magician in the kitchen.

892. Oh, you just add this and this and this.

893. And it's just like—

894. Jeff?

895. How big do you like your balls?

896. Uh, pretty good size.

897. I mean, you know—

898. Go full size.

899. What?

900. Have a taste?

901. What do you think?

902. It's good. I like it a lot.

903. - Can you do that? - Yes.

904. Can you do that if he needs help?

905. Yes.

906. Homemade meatballs.

907. The difference is night and day.

908. Homemade.

909. - Homemade. - I can't hear you.

910. - Homemade. - Can't hear you.

911. It's homemade meatballs.

912. Get outside and shoutit in the street,

913. homemade meatballs.

914. Tell them in the neighborhood.

915. We have homemade meatballs.

916. I can't hear you.

917. We have homemade meatballs.

918. Finally.

919. Stop.

920. We have homemade meatballs.

921. We have homemade meatballs.

922. Everybody, we have homemade meatballs.

923. Faced with arestaurant that hasn't been

924. touched since 1963, Chef Ramsay and his team

925. work overnight to give this restaurant

926. one of the biggest makeovers in'Kitchen Nightmares" history.

927. Right. Good morning.

928. Good morning.

929. You are in for a big shock.

930. Are you ready to see the new Capri?

931. Yes.

932. Good.

933. On the count of three.

934. 1, 2, don't peek, 3.

935. Oh, wow.

936. Oh, my god.

937. Wow.

938. Oh, my god.

939. This is nice.

940. Just have a look.

941. We have brought a Capri from1963, fast forwarded it,

942. transformed it to 2011.

943. It's beautiful.

944. Look at it.

945. Cool, hip.

946. This place is going to be hoping.

947. This is nice.

948. Oh, wow.

949. Gone is the carpet thatwas stuck together with tape.

950. You have the most amazing reclaimed

951. wood lining the walls.

952. Look at—

953. Yeah, that's right.

954. We had to put it on the wall as well.

955. Colleen, what do you think?

956. Isn't it amazing?

957. It's amazing.

958. We got rid of those hideous green booths.

959. You have the most amazingtailor made cut pews as benches

960. from your local church.

961. Oh, wow.

962. Sit down in the pew.

963. Are you happy?

964. Yeah.

965. Like a pig in.

966. Yeah.

967. It's great.

968. Colleen?

969. Yes, sir.

970. Come forwarddarling, and bring those menus

971. from the pocket there.

972. Gone are the dirty plastic menus.

973. Designed on what your kitchenis capable of producing.

974. So now it's time to stop ignoring the business

975. - and run the business. - OK.

976. Yeah?

977. I get nervous when you don't talk.

978. He's totally stunned.

979. Come on.

980. It's just amazing.

981. It really is.

982. I've never heard you this quiet.

983. I don't have anything—

984. What's the matter?

985. It's just amazing.

986. I'm in shock.

987. I never thought it could look so different.

988. This is beyond what I couldever think could happen.

989. It's amazing.

990. Wow, we're moving up.

991. And it's exciting.

992. Second chance on life.

993. It's going to be the coolestplace to Eagle Rock now.

994. Exactly that.

995. All right. Come through, please.

996. Look at this stuff.

997. Let's set off with meatballs al forno, yes?

998. What are they?

999. Homemade meatballs.

1000. Homemade meatballs.

1001. OK, salad to the table.

1002. Welcome an Italian chopped salad.

1003. For me, the hallmark, thepizza, the Margarita classic.

1004. Eggplant, parm pie, delicious.

1005. And just gives acompletely different twist.

1006. Now, entrees.

1007. Baked meat lasagne.

1008. One of my favorites, yeah?

1009. Baked herb chicken with fingerling potatoes

1010. and a white wine sauce. Jim?

1011. I like it.

1012. - That's Jeff. - A lot.

1013. It's cool. I'm Jeff.

1014. That's Jim.

1015. All right, a little taste.

1016. - Yes. - Jump in.

1017. All right.

1018. Oh, the broccoli is so good.

1019. The food looks unbelievable.

1020. And it even tastes better.

1021. It's excellent.

1022. The eggplant is amazing.

1023. I'm starting to get full already

1024. and I haven't tasted half the stuff.

1025. Excuse me.

1026. Welcome.

1027. Put you right over here, please.

1028. Word of Capri's relaunch

1029. has spread through Eagle Rock.

1030. We have a new menu.

1031. We have great salads andappetizers to start with.

1032. And the dining roomfills up quickly with customers

1033. eager to try the new menu.

1034. You want to do the mac and cheese?

1035. Boneless chicken wings.

1036. I'll go grab that and come back.

1037. All right.

1038. Let's go.

1039. Here you go, Jim, medium Margarita

1040. pizza and a baked chicken.

1041. I want you to call it out like a chef, owner.

1042. I've got two—

1043. what is that?

1044. Hot potato skins, two wings.

1045. Yes, sir.

1046. How you doing, Jim?

1047. I'm nervous.

1048. But I have to believe that I am in charge

1049. and I know what I'm doing.

1050. Own it. Own it.

1051. Own it. Yeah?

1052. Got to lead from the top, buddy.

1053. In spite of Jim's nerves—

1054. Table five is ready.

1055. Pick it up please.

1056. —food is quickly making

1057. its way out to the diners.

1058. Not hot enough.

1059. Perhaps a little too quickly.

1060. me.

1061. Listen, guys, guys.

1062. The chicken's not hot enough, especially inside there.

1063. Get it in the oven, get the pan hot first.

1064. Jim, I think, was startingto really get a little panicky.

1065. Jim, give me a time on the chicken, please.

1066. I've got the chicken in the pan.

1067. It's heating up.

1068. Jim, bounce back. It's not a race.

1069. Customers will wait for good food.

1070. Hot food out in the window.

1071. I'm dragging the meatballs.

1072. Here's spaghetti and meatball.

1073. Is that how I show you to plate

1074. a spaghetti meatball?

1075. No.

1076. It looks like some on my plate.

1077. Jim, Jim, it's like come on.

1078. It's so easy.

1079. Just on, and you are morethan capable of doing that,

1080. I'm telling you.

1081. It's not rocket science.

1082. , you can't even grate cheese.

1083. Stop panicking and focus.

1084. I'm panicking right now because we

1085. want to get food out quick.

1086. But it's like, hey, don't screw this up.

1087. It's an hour into service

1088. and Jim is struggling to keep up with the orders.

1089. Jim, how much longer on my table four?

1090. It's coming up right now.

1091. Unfortunately, a relaunch

1092. that had such promise—

1093. Did you really? I did not see that.

1094. —looks like it's slipping away.

1095. You're chicken's coming also.

1096. Jim, look at me.

1097. What table number is that for?

1098. 16 is— Darian, you cutting it right now?

1099. I have a mushroom and a meat lover.

1100. Cut it right up.

1101. This is going to 16.

1102. They've haven't even got their appetizers.

1103. Oh, for sake.

1104. Goddarn it.

1105. Oh, come on. Come in, you.

1106. Come here, both of you.

1107. I need you for 30 secondsout of all this

1108. Oh, man.

1109. We're doing this again.

1110. I thought we got through this.

1111. Please don't let this be then end.

1112. Oh, no, no. No, no, no.

1113. It's relaunch night at Capri.

1114. And with the kitchen backed up—

1115. Jim, give me a time on the chicken please.

1116. The chicken what's in thepan and stuff, it's heating up.

1117. —and dinerswaiting over an hour for food,

1118. Chef Ramsay has seen enough.

1119. Look at me.

1120. Look at me.

1121. Right now, you're making yourselves look stupid.

1122. - Right.- It's a big night tonight.

1123. Yes.

1124. And you're pissing it up.

1125. Yes.

1126. So please listen to me.

1127. You have to command your kitchen.

1128. You have to work together.

1129. But it's not a race.

1130. Customers are going to wait for good food.

1131. Stop panicking and focus.

1132. OK?

1133. Yes.

1134. Come on.

1135. Chef Ramsay is like, what is this?

1136. How could you?

1137. And I go— we slipped backinto our old ways of doing it.

1138. And it's like, you've got tochange, this is a new Capri.

1139. I need an order of garlicknots and pepperoni and cheese.

1140. - Yes, sir. - Go help him.

1141. - I'll take care of this. - Got it.

1142. It's time that I grew up.

1143. It's time that I started workingas a man and not as a butthead.

1144. Sausage and bean, put some cheese on this.

1145. - I put basil on this, right?- Yeah.

1146. Put a little oregano.

1147. OK, Jim. Good.

1148. Now we're getting a system., yes?

1149. Yep. GORDON RAMSAY: What's next?

1150. - 16. - Good.

1151. I've got hot food up here.

1152. Please serve it.

1153. Once we started hittingour rhythm, it was great.

1154. Because things were going out, settle down,

1155. and we've got it zooming along.

1156. How are we doing?

1157. So good.

1158. The meatballs are our favorite thing.

1159. This is really good.

1160. This is made from scratch.

1161. You can tell.

1162. This is so amazing.

1163. It's been one hell of a roller coaster ride.

1164. But we've learned a lot from Chef Ramsay.

1165. And he's left us with a lotof inspiration and hope.

1166. I can see that we will make it if we

1167. keep doing what we're doing.

1168. Jim, Jeff, you've come a long way.

1169. It's been a tough journey.

1170. But in order for this placeto continue functioning,

1171. you both must work at it.

1172. Don't clutter.

1173. Show up early.

1174. Lazy is a four letter word.

1175. Good.

1176. God bless you both.

1177. Thank you, sir.

1178. Thank you very much.

1179. Good luck.

1180. We've went through a lot to get,

1181. you know, to get the nightmare into a dream.

1182. It's still a learning process.

1183. But the future looks really good.

1184. The Capri is going to work.

1185. Good luck.

1186. God, honestly.

1187. I'm never going to forgetthe twins in Eagle Rock,

1188. - let me tell you that. - Thank you.

1189. Good night.

1190. Thank you very much.

1191. Geez.

1192. Yes.

1193. Wow.

1194. That was hard. I mean, really hard.

1195. But I now really believe that both Jim and Jeff

1196. and their little restaurantcan become a huge tourist

1197. attraction here in Eagle Rock.

1198. Come on.

1199. Who doesn't love a pizza and a show?

1200. That was hard.

1201. Man.

1202. Just one month afterChef Ramsay's departure—

1203. Can I take a picture of you two with Jen?

1204. You sure can.

1205. The twins kept theirpromise and opened for lunch.

1206. The new food and decor have madeCapri a hot spot in Eagle Rock.

1207. Come back again.

1208. We're going to keep this going now.

1209. This has been a life changing experience.

1210. Thank you very much, ChefRamsay, for what you did

1211. for us.- I think it's going to work.

1212. It's going to work.

1213. By the way, we have homemade meatballs.

1214. Yeah.

1215. Next time on "KitchenNightmares," Chef Ramsay heads

1216. across the bayou where the current owners

1217. have alienated the community.

1218. That's just terrible.

1219. This husband andwife team seem to be only

1220. focused on the bottom line.

1221. I'm looking for financialrewards in this business.

1222. Chef Ramsay faces the most

1223. deluded owners he's ever met.

1224. Restaurants don't run like this.

1225. - I disagree.- I disagree with that also.

1226. Will they change their ways?

1227. We are talked down to.

1228. You are not a restauranteur.

1229. Find out next timeon "Kitchen Nightmares."