Kitchen Nightmares 3x2

1. Tonight on Kitchen Nightmares,

2. Gordon Ramsey heads to West Babylon,

3. New York to help two former waitresses.

4. I can't do this tonight.

5. I cry about what we've become here.

6. —who bought a restaurant called

7. Classic American, hoping to achieve

8. that classic American dream.

9. —fighting a losing battle every day.

10. But with almosta million dollars in debt—

11. I feel like I've failed.

12. What are we going to do?

13. These owners arein for the fight of the life.

14. Stop in my ear and let me work.

15. The kitchen has no stock.

16. We don't have mozzarella sticks.

17. Teresa, there's no burgers.

18. The dining room has no supplies.

19. We have no cups, no menus.

20. And everyone—

21. I've got a commentabout every thing.

22. —is on edge.

23. No, I'm done.

24. Back off.

25. In one of the most emotional Kitchen

26. Nightmares ever—

27. We've lost our way.

28. Chef Ramsay pulls out all the stops.

29. You cannot give up.

30. But he may beforced to do the unthinkable.

31. Close your business.

32. Close it.

33. West Babylon, New York,

34. a close knit suburban communitylocated on Long Island,

35. an hour away from Manhattan.

36. Best friends Colleen and Naomi started

37. as waitresses at a small quaint restaurant

38. called Classic American.

39. Then, in the year 2000, they seized an opportunity

40. and bought the business from their boss.

41. What do you think?

42. Are we ready to open in a couple of minutes?

43. Classic American was like my home.

44. I grew up here.

45. I figured I knew everything there was

46. to know about the restaurant.

47. And why not?

48. Everything is good over here.

49. - Oh, thank you. - We knew the business.

50. We knew the customers.

51. And it was good.

52. This would be the beginningof something great.

53. Soon after buying the restaurant,

54. Colleen made her son Kevin the head chef.

55. Order!

56. —and her boyfriendDom the unofficial manager.

57. Give me two bags of raw shrimp.

58. Thanks.

59. I started hooking up with Colleen.

60. And then she said, well, Icould use you at the restaurant.

61. So she's using me.

62. I enjoy my job at Classic American

63. 'cause it's like a big family here.

64. Big hugs, Kev.

65. Whoa.

66. It was good in the beginning.

67. For the first couple ofyears, the place was packed.

68. You didn't have to worry or wonder

69. if you were going to be busy.

70. Now, you'll get maybe six or eight tables.

71. It's scary.

72. You have to ask yourself, what did I do wrong?

73. So tonight sucked.

74. Every night sucks here.

75. We run out of things on the menu all the time.

76. We don't have clam strips tonight.

77. Hey Dom, why are werunning out of everything?

78. How the do I know?

79. We haven't been busy.

80. Dom's job here are therestaurant is just to order

81. the food, which is never done.

82. It's always kind of a problem.

83. Dom, I need some of that chicken.

84. I hear you.

85. you don't have to tell me eight times.

86. Any cucumbers on the line?

87. No. Yes.

88. Yes?

89. No?

90. Which one is it?

91. Hello?

92. Nobody leads this restaurant.

93. You've got a bunch offollowers and no leaders.

94. The problem with Colleen andNaomi is they're too easygoing.

95. It's more of a friendlyrelationship with the workers

96. rather than business.

97. It's ridiculous.

98. Do you want to go out there, or no?

99. I don't know.

100. You know, the waitresses, they're

101. texting in between working.

102. Somebody has got to put these kids in order.

103. How many tables were there?

104. Not that many.

105. Nobody's making money.

106. We're not successful.

107. And you're wondering— how areyou going to keep doors open?

108. Home, sweet home.

109. I was forced to move back home.

110. I live with my parentsbecause I couldn't afford—

111. I cry on the way to work, on the way home from work, cry

112. about what we've become here.

113. And what are we going to do?

114. It gets to a point whereyou just dread being here.

115. It kills me.

116. It really kills me.

117. We can't afford to close.

118. We need someone to show us the way.

119. Hey, Dominic, I'm the manager.

120. - How are you, sir? - How are you doing?

121. - Very well, thank you. - Come on in.

122. Have a seat.

123. My goodness. Is this it?

124. The dining room is so small.

125. This is it.

126. There's obviously not much to manage today.

127. The place is empty.No, not really, yeah.

128. Is it normally this quiet?

129. Oh Saturdays, yeah.

130. Damn, damn, damn.

131. Now, you look like you've beenin this business for 30 years.

132. How long— - I haven't.

133. - Oh, really? - Six years.

134. What were you doing before that?

135. Laying brick.

136. It's you and who?

137. Colleen and Naomi. They own the place.

138. OK, brilliant.

139. I'm actually going out with Colleen.

140. - You're going out with Colleen?- Yeah.

141. So you're going out with one of the owners.

142. - Yeah. - Ex-customer?

143. - Yeah. - Right.

144. Can I meet the two owners?

145. I'm dying to meet them.

146. OK, be right out.

147. Bring them out, please.

148. You know, this is Colleenand Naomi's last resort.

149. If Ramsay can't get this place on the map,

150. we might as well just lock the doors.

151. Chef Gordon Ramsay, Colleen and Naiomi.

152. - Colleen. - Nice to meet you.

153. Colleen, nice to see you. Naomi, nice to see you, Darling.

154. Help me get up to speed with Classic America.

155. How did you get to own it, first off?

156. We worked for the previous owner.

157. You were working as a chef before?

158. No, actually I was a waitress.

159. Waitress, wow— and what were you doing?

160. I was a waitress.

161. Incredible.

162. And you bought it from the owner?

163. - Yes. - How much?

164. $240,000.

165. Really?

166. Yeah.

167. A quarter million dollars for this?

168. Just the business, not the property.

169. How much was that?

170. That was $440,000.

171. Wow.

172. So we're in for 700 grand so far.

173. How long have you owned the restaurant for?

174. 10 years.

175. Straight off, what do youthink is the worst thing

176. wrong with the restaurant?

177. Problem number one would be what?

178. What would you say?

179. I don't think it's just one thing.

180. I think it's a lot of things.

181. Give me one.

182. Are you always normally this quiet?

183. No, I'm not.

184. Chef Ramsay makes me nervousbecause I'm out of answers.

185. a Maybe my eyes are closed, you know.

186. Maybe the head is sostuffed that it's just not

187. seeing what it needs to see.

188. OK.

189. Well, listen.

190. I'm gonna have a good lookat the menu, taste the food,

191. and catch up later.

192. Thank you.

193. OK.

194. Enter as strangers, leave as friends.

195. Enter as a stranger, start dating the owner.

196. Here you go, sir.

197. Oh, hello.

198. - How are you today? - Well, thank you.

199. - How are you? - I'm Ashleigh.

200. - Ashleigh. - I'll be your server.

201. OK, great.

202. I am freaking out.

203. Having Chef Ramsay come is very nerve wracking.

204. I could throw up right now.

205. So how long have you been here?

206. 10 years.

207. 10 years, my god.

208. Everyone's been here for asubstantial length of time.

209. Why have you been so long?

210. It's like a little family.

211. Great.

212. Wow, huge menu— about a hundred options there.

213. Yes.

214. Help me out.

215. You could do fried calamari.

216. - It's very good. - Is it?

217. Mmm hmm, it's one of my favorites.

218. Let's go for the friedcalamari and a caesar salad.

219. OK.

220. And then I'd be stupid not to have the bomb.

221. The bomb burger?

222. The bomb burger.

223. Does it look like that?

224. Uh, yeah.

225. And you know what?

226. I think I'll have a mac and cheese.

227. Do you have any mac and cheese?- Yes.

228. - Yeah, lovely. - That'll be all?

229. - Brilliant. - You got it.

230. Thank you.

231. Thank you.

232. Order.

233. Want to throw in the macaroni and cheese?

234. 1:50.

235. Order up, Ash.

236. That's my mac and cheese.

237. Thank you.

238. That was very fast for mac and cheese, my god.

239. It's probably premade.

240. Ew.

241. It's mac la goo.

242. That's gross.

243. Uh oh.

244. That doesn't even tastelike it's been cooked here.

245. We don't make the mac and cheese here.

246. You know what it tastes like.

247. Is that a big hit?

248. No, it's— the kids eat it.

249. Really?

250. Yeah, that's dreadful, poor kids.

251. Damn.

252. You'd think a menu with classic American,

253. you'd at least make your mac and cheese, right?

254. Yeah. Not good.

255. Right.

256. I'm really sorry.

257. I don't really know what to say, because I'm

258. not the one making the food.

259. I'm just serving it.

260. What did he say?

261. He said it was gross.

262. I just hope he doesn't run off to the bathroom.

263. Oh.

264. Fried calamari over caesar salad.

265. Let's see how this tastes.

266. Not good.

267. The calamari is really soft and sort of chewy.

268. Taste that.

269. Oh.

270. I don't think I really should be touching food.

271. Yeah, don't worry.

272. It won't bite.

273. Yeah, it's soft.

274. Is this fresh, or is it frozen?

275. Because it tastes frozen.

276. Yeah, it is frozen.

277. Anyway, definitely not for me.

278. I'm finished. Thank you.

279. OK.

280. You're welcome.

281. How are we making out, Ash?

282. He said they weregross— soft and chewy.

283. What's soft and chewy?

284. The calamari.

285. It's not crispy.

286. It wasn't a great feelingwhen he was sending

287. back all the food, you know.

288. It's what we do every day.

289. We think we do a pretty good job.

290. He wants the bomb next.

291. Everyone loves the bomb.

292. That's one of our house specialties.

293. He's definitely going to enjoy that one.

294. The bomb burger.

295. Wow— nice toasted bun.

296. Where's the burger?

297. Ah, there she is.

298. There is a burger.

299. How is everything?

300. Bad.

301. Does anyone season food in there?

302. Season it?

303. Yeah— salt, pepper?

304. Uh, we don't add anything to it.

305. Wow.

306. The meat's really chewy.

307. That is chewy as hell.

308. Will you ask the chef to taste that?

309. OK.

310. Damn. Thank you.

311. You're welcome.

312. Um, he said the burger's really chewy.

313. He said to try it.

314. He's right.

315. It's chewy?

316. Uh huh, it's weird.

317. It says on the menu,"the way Mom used to make."

318. That has to be the biggest insult

319. to every mother in America.

320. It's embarrassing because those

321. are our most popular dishes.

322. I was really shocked.

323. This is the kitchen here, right?

324. Can I meet the chefs?

325. Introduce me to the team.

326. - This is Kevin, my son. - How are you doing?

327. - How are you? - Pleased to meet ya.

328. Likewise. So you're the head chef?

329. Yes.

330. And this is your—

331. Son.

332. Son, all right.

333. On a scale of one to 10, ratethe food in the restaurant.

334. Between six and seven.

335. Six and seven.

336. I would have said six.

337. Halve it and take twoaway, and you're on my mark.

338. Personally, I like the food.

339. But what the do I know?

340. I was a bricklayer— you know what I'm saying?

341. Let me tell you straight and honest, OK.

342. The menu is hideous.

343. And the dining room is miserable.

344. The food's depressing.

345. And you've got the audacity to call

346. it Classic American when youcan't even get a burger right.

347. We eat the burgers here.

348. Most nights we're proud of our food.

349. - Seriously? - Yes.

350. Yeah.

351. I'm really sorry, but your food ..

352. I'm a little pissed off right now.

353. I couldn't believe that he said that.

354. You're a young chef standing by your mother.

355. I totally respect that.

356. But you're pulling it down.

357. And to think that yourrating was seven out of 10—

358. mate, you've got issues.

359. And as owners with a huge responsibility

360. on your shoulders, it's likeyou guys have disappeared.

361. You're screwed.

362. It's not that I don't try.

363. And I have not given up.

364. God, I've tried to do the best.

365. It's not that I don't care, and it's not that we're

366. trying to take shortcuts.

367. But we've cut back on the payroll.

368. But she's got a baby and she can't be here.

369. He's got a baby and I can't afford to pay him.

370. And I need to pay my people.

371. It's not a comfortable position to be in.

372. I can see that.

373. But that doesn't stop you from trying.

374. So who's on the payroll here?

375. We're not on the payroll.

376. So even the owners aren't getting paid.

377. We haven't got paid in over a year.

378. I moved back home to live with my parents.

379. I knew you had your problems.

380. But I didn't think itwas going to be that bad.

381. The situation is actually worsethan I thought it would be.

382. I'm going to go for a walk.

383. I'm going to do some thinking.

384. And I'll see you tonight.

385. That is depressing.

386. His first impression was that we didn't care.

387. It made me realize we've lost our way.

388. Come on. Come here.

389. Come here.

390. Come on.

391. He's right, you know.

392. Don't feel bad.

393. It's gotten to the pointwhere this ain't no joke.

394. There's a lot at stake.

395. You need a fresh set of eyes.

396. That's what you need.

397. I'm scared.

398. Don't worry about it.

399. It will be all right.

400. Maybe we're a lost cause.

401. After a lunch in whichClassic American dishes were

402. more disgusting than classic, Chef Ramsay

403. looks to observe how the restaurant

404. functions in a dinner service.

405. I'll have the ultimate combo.

406. Soup, can I get the bisque?

407. Can I do sweet potato fries?

408. - Sure. - That would be great.

409. Thank you.

410. What's your strength?

411. I'm not really sure.

412. You're not really sure?

413. I'm good with the customers.

414. Right, and yet you work behind the scenes.

415. You don't in front of the customers.

416. Wow. And what are you doing?

417. Are you running around?

418. - I'm the bus boy. - You're the bus boy.

419. I do whatever they tell me.

420. OK, well then.

421. When Chef Ramsay said hi to me,

422. I just looked up at him, because I was scared.

423. His hair's a little crazy.

424. Even though it looks soft, it's like—

425. Order.

426. So when the tickets comeup, where does your tab go?

427. They were originally coming out of here.

428. This broke.

429. So now they hand write the tickets.

430. Really?

431. We used to have a computer.

432. But somebody spilled coffeeall over the register

433. and burnt it out.

434. We can't afford to fix it.

435. Ashleigh, what does this say?

436. Oh, focaccia bread.

437. Rubin, cut me two focaccias.

438. Ashleigh, write the tickets better.

439. So do the tickets take a lot of time to write?

440. Well, if the writing is sloppy it tends

441. to get a little confusing.

442. How long has the printer been down?

443. Six months maybe.

444. Order up.

445. Even with handwritten tickets—

446. Order up, order up, order up.

447. Naomi and Kevin managed to push

448. out the food at a rapid pace.

449. Thank you.

450. You're welcome.

451. The food goes out fast, doesn't it?

452. Pretty fast.

453. - Excuse me. - Yes?

454. Hot.

455. Unfortunately, the fast food

456. is not exactly pleasingto many of the customers.

457. It's just kind of soggy.

458. What's wrong with it?

459. He says the shrimp is no good.

460. What is that?

461. All with white wine?

462. Wow.

463. No good?

464. The food coming back used to upset me more.

465. But it's happened so often thatl've just become numb to it.

466. Does anyone ever get botheredabout all the food coming back?

467. Yes, yes.

468. It just seems like everyoneis taking it in stride.

469. I'm lost for words.

470. I don't know what to do.

471. You all right?

472. - Taking it all in. - Likewise.

473. I know the feeling.

474. Colleen, hey, listen.

475. I know you're stressed and you've got a lot on your mind.

476. But take the reins and run your restaurant.

477. What can I get for you?

478. Can I have spicy tender appetizer and burger?

479. There is no more.

480. Teresa, no burgers.

481. - We're out? - Yeah.

482. You're gonna have to 86 it.

483. Actually 86 a burger?

484. Sorry.

485. With owner Colleencompletely shutting down—

486. I really need that chicken for table 10.

487. You're gonna have to wait.

488. A leaderless ClassicAmerican runs into problem—

489. Table three wants meatloaf.

490. We don't have meatloaf.

491. —after problem—

492. We have no cups.

493. I need these cleaned immediately.

494. —after problem—

495. greasy.

496. —leaving the customers unhappy—

497. —and the staff frustrated.

498. Table 56 has been waiting18 minutes for something

499. to drink because I have no cups.

500. I know Colleen is really stressed out.

501. But how could you run a business when

502. you don't have enough silverare, you don't have enough cups?

503. Can I have a cup?

504. There's none in there?

505. There's none in there.

506. You know, who would want to come to a restaurant

507. like that, that's so unorganized?

508. I wouldn't.

509. I need soup cups.

510. Can you please wash them out?

511. There is none.

512. There's two in there right now.

513. Oh my god.

514. No soup cups— how do they expect me to serve?

515. OK, hey— guys, guys, guys.

516. Wash dishes.

517. Wash dishes.

518. I can't.

519. I can't do this tonight.

520. I really can't. I can't.

521. You've got to go the line because I'm

522. losing my mind.

523. It's two hours into dinner service.

524. The kitchen has run out ofeverything from burgers—

525. Teresa, no burgers.

526. - We're out? - Yeah.

527. —to coffee.

528. Is this coffee even good?

529. No, don't do that.

530. And owner Colleenhas just run out of patience.

531. I can't.

532. I can't do this tonight.

533. I really can't.

534. What's the matter?

535. I've been fighting a losing battle every day.

536. You're standing there, and you're not getting anywhere.

537. And I just keep going and going and going.

538. You understand?

539. I do understand.

540. I can see how painful it is.

541. I feel disappointed in myself.

542. I feel like I've failed.

543. And I've tried hard, you know.

544. At the end of the day, it's your family.

545. And it's your friends.

546. And it's not malicious.

547. Nobody is out to hurt.

548. But I'm frustrated.

549. And I'm angry and I'm scared.

550. I'm really, really scared.

551. I feel like I have more to lose than anybody

552. else in this place.

553. Excuse me.

554. Here's the honest truth.

555. The standards have been accepted too low.

556. And in amongst those standards, there's a big friendship.

557. Friendship's got to do with it,

558. because there's no friendswhen that place is closed.

559. They get the next job six months,

560. three months, two weeks.

561. They move on.

562. And you'll spend the rest of your life

563. reducing that debt.

564. You're right.

565. You're absolutely right.

566. I need this to stay.

567. But it's not going to get better if you keep

568. on doing the same thing right.

569. Right, and I know that.

570. You cannot give up.

571. Okay?

572. No.

573. Let's go and finish the service, yeah?

574. I've never met a woman withas much on their shoulders

575. as Colleen.

576. And today's been a bad day.

577. But tomorrow, I'm going tohave to pick her up and get

578. those standards up there.

579. And she's got to set an example.

580. In his first 24 hours, Chef Ramsay

581. realized that there are manyproblems at Classic American.

582. And high on his priority list is fixing

583. the lack of communication.

584. There's an exercise this morning that I

585. need everybody to be open to.

586. I want to find out the problemsyou have with each other.

587. I want each of you to writedown two questions, two issues.

588. Ask anything you want— open house.

589. This is not going to go well.

590. People don't like to be confronted here.

591. Thank you.

592. OK, so on the questions—

593. Colleen, why do you always seemfrustrated at the waitresses?

594. Here we go.

595. Because when these customerswalk through that door,

596. you're the first person that they see,

597. and they're not getting the service.

598. If they're sitting there and you're texting on your phone,

599. they're paying customers.

600. They deserve your attention, not the person on the phone.

601. Actually, Teresa, you don'ttext in the middle of service

602. when customers are waitingfor something, do you?

603. You text when customers are—

604. Naomi, why are you such a pushover?

605. Because they're my family.

606. They're not, though.

607. Your family is at home.

608. This is your business.

609. And the difference is night and day.

610. You have to change.

611. I have to work on that.

612. OK.

613. Dom, why are we always running out of product?

614. I don't close every night.

615. At the end of the day, everything's got to be stocked

616. and written down what we need.

617. I'm right.

618. You're not right.

619. Before you make an order, OK, you

620. need to go through everything.

621. Who's not feeding you the right information?

622. He doesn't wait for information.

623. He just goes.

624. I just got throughtelling you I don't close

625. every night.

626. You're always so defensive.

627. I'm not.

628. I'm not picking on you.

629. You always got an answer.

630. You always got to come back— That's right.

631. I got a commentabout every thing,

632. because when I open my mouth,

633. everybody shrugs their shouldersand gets a attitude.

634. Because you do it all the time.

635. That's why.

636. That's why— 'cause I see something

637. wrong and I say something.

638. And she don't want to be bothered.

639. She's spent.

640. And you guys are walking around pissed off.

641. This is the problem.

642. Is it you? Is it him?

643. Is it me? Is it her?

644. Who, who?

645. It's everybody.

646. No!

647. Yeah, it is everybody!

648. It don't take one person to run a business.

649. You need a team.

650. You need a team, but you need a chief.

651. Exactly, and their ain'tno chief here.

652. Who signs the checks— you or us?

653. OK, you're right.

654. I was ready to kill somebody.

655. You don't disrespect me like that.

656. They've got to find a wayto piss me off.

657. This ain't no joke.

658. These girls are in up to their heads.

659. They gotta get it.

660. We gotta stay in business.

661. Colleen, you and Naomi, youneed to lead this business.

662. And you need to be tough, Naomi.

663. Because if you're not, everybodyjust does as they please.

664. Text, serve, —.

665. And if you cannot lead, you shouldn't have

666. bought this place.

667. You shouldn't have done it.

668. Coming up—

669. Table three has beenwaiting a really long time.

670. Back off.

671. Colleen can't take the heat.

672. Stop going in my ear and let me work!

673. Chef Ramsay can't take the food.

674. Look at that.

675. And the owners are faced

676. with a frightening reality.

677. If we are going to continue serving that,

678. close your business.

679. Close it.

680. That's next on Kitchen Nightmares.

681. After an explosive—

682. It's everybody!

683. No!

684. Yeah, it is everybody!

685. —yet revealing—

686. You need to lead this business.

687. —staff meeting—

688. Naomi, I clearly need two seconds.

689. Ramsay knows heneeds to help Colleen and Naomi

690. take charge of the restaurant.

691. I need to make sure the service starts

692. to go the way we want it.

693. And he begins byassigning the owners new rules

694. for tonight's dinner service.

695. I want you expediting.

696. And I want you working with these two.

697. Boss in the kitchen, and bossin the front of the house.

698. I'm very anxious right now.

699. It was a long time ago since I spent

700. a night in the dining room.

701. You've got to show mequickly why you own this place

702. and what it means to you.

703. We'll all meet in half an hour, yeah?

704. - Okay. - Let's go.

705. Time for some changes, yes?

706. Chief Ramsay has also added a special

707. to tonight's menu, giving a modern spin

708. to an American classic.

709. Let's start off with some sliders,

710. fun and bite size, yeah?

711. That is 1,000 miles away from the bomb burger.

712. Yeah.

713. Have a taste.

714. - How's that? - Perfect.

715. Try and chew it before you swallow, yes?

716. Easy.

717. We have a slider special, which I think they're

718. going to sell out the door.

719. Starting to feel like this restaurant

720. has taken a turn for the better.

721. No texting.

722. Sorry.

723. No, no, no, no, no, no.

724. What happened?

725. Who were you texting— salon, hair, nails?

726. I got blasted text messaging.

727. Run your business tonight.

728. And let's make one big stepin the right direction.

729. OK? Let's go.

730. How are you? How many?

731. Four.

732. You're welcome.

733. How are you?

734. Two?

735. As word of ChefRamsay's visit spreads—

736. You can have a seat here.

737. I'll bring your menus right over.

738. This once quiet restaurant is even

739. busier than the previous night.

740. Your menus will be right out.

741. I have no more menus.

742. I just— I really need menus for 15.

743. Do you want to take the orderon 11 so I can grab those menus?

744. You have to wait for a menu?

745. That's crazy.

746. Why is it so slow?

747. We only have 13 menus.

748. We only have how many?

749. 13.

750. You can have a seat right here.

751. Your menus will be right out.

752. 50 seats and 13 menus—

753. it just has to run out on number 13, right.

754. I just wanted to hide.

755. There was people at the door, and I

756. was under so much pressure.

757. We don't have enough moneyto print any more menus,

758. so we had what we had.

759. 13 menus— you're kidding me.

760. I told you it was hell here.

761. Yeah, you're right.

762. It's not far from hell.

763. Naomi, sit those customers down.

764. We ran out of menus.

765. OK, I'd much rather theysit down with no menu than

766. stand in the corridor staring at you.

767. OK, sure.

768. As soon as they'refinished with those menus,

769. pass them onto the next table.

770. Mm hm.

771. Thank you.

772. Here you go.

773. After a slow startcaused by the menu shortage—

774. The trio as your meal?

775. Orders are finally taken—

776. I'm gonna need two more sliders.

777. —many of whichinclude Chef Ramsay's sliders,

778. which gets the evening off on a positive note.

779. They said it was excellent.

780. I need sliders, mac andcheese, and crab cake out.

781. - OK. - Uh, Colleen?

782. Yes?

783. You open up now.

784. Start getting the team together, yeah.

785. I'm trying. I'm trying.

786. And now we're into dinner service.

787. The kitchen, led byColleen and her son Kevin,

788. are having a hard timekeeping up with the orders.

789. Table eight needs their food.

790. They've been waiting so long.

791. She knows everyone's waiting a long time, OK.

792. What do you want me to do?

793. And the mood in the dining room

794. is starting to turn.

795. I don't even remember what I ordered.

796. If they don't make it now, then we'll leave.

797. Food will be out shortly.

798. Everything just snowballed.

799. I was doing the best that I could do.

800. Table three has beenwaiting a really long time.

801. They're not waiting anylonger than these people.

802. But these tables came in at 6:00.

803. Back off, please.

804. But you don't understand—

805. I understand.

806. Stop going in my ear and let me work.

807. All right, all right, all right.

808. As Colleen beginsto get a grip of the kitchen

809. once again—

810. That's for table one.

811. —food slowly makesits way out to the dining room.

812. But the customers are far from impressed.

813. Oh my god.

814. How gross is that? Just send it back.

815. It's terrible.

816. Send it back.

817. They didn't like the calamari.

818. Excuse me.

819. Can I get this with like a little less sauce?

820. Sure.

821. It's really spicy, super spicy.

822. It was crazy.

823. He was like— less sauce.

824. You definitely just want tobury your head in the sand.

825. How much sauce do younormally put on that, Kevin?

826. About that much sauce usually.

827. Take a bite of that.

828. Tell me that's normal.

829. Yeah, it's normal.

830. Ugh.

831. Kevin, if that's normal, you're abnormal.

832. Two caesarsalads going to table 12.

833. The the mother and son team

834. are finally pushing food out.

835. Where does that go?

836. Hold on, hold on. Stop, stop, stop, stop.

837. Stay there.

838. But a disturbing dish catches

839. Chef Ramsay's watchful eye.

840. Look at that.

841. Just touch it.

842. A plate of vegetables—fingers going right through it.

843. This is the sorry state thatwe've got ourselves into.

844. If we're going to continue serving that,

845. close your business.

846. Close it.

847. I wouldn't serve that to my dog.

848. Stop!

849. I wouldn't serve that to my dog.

850. Tonight's dinner service

851. has been plagued with problems.

852. Stop going in my ear and let me work.

853. Send it back. It's terrible.

854. They didn't like the calamari.

855. But this last broccoli dish—

856. Look at that.

857. —was the last straw for Chef Ramsay.

858. If we are going to continue serving that,

859. close your business.

860. Close it.

861. Teresa, could you deliver that for me?

862. Stop, stop.

863. Don't send anything else.

864. Close it!

865. We're closed.

866. You're closed?

867. Can I get a waitress over here please?

868. I'm sorry.

869. We're not serving anymore.

870. Tonight was terrible.

871. Tonight was a nightmare.

872. I don't want to face Chef Ramsay.

873. I don't want to face my employees.

874. I just wanted everybody to go away,

875. because it was horrendous.

876. OK, tonight was ridiculous.

877. Instead of making progress, wewent backwards more than I ever

878. thought was possible.

879. Tonight I realized there's no way

880. this restaurant can survive—

881. unless there's a dramatic change.

882. Tomorrow, from the minute you arrive,

883. it's going to be changeafter change after change.

884. Get ready for that.

885. - Agreed? - Agreed.

886. Yes.

887. Goodnight.

888. We just lost our way.

889. I'm hoping Chef Ramsaycan put us back on track.

890. Chef Ramsay knows thatthis dysfunctional restaurant

891. needs a massive overhaul in order for it

892. to have any chance of surviving.

893. So he goes to work immediatelyafter the staff leaves,

894. working through the night to get Classic

895. American a dramatic makeover.

896. Hi, good morning.

897. Good morning.

898. Are you ready to see your new restaurant?

899. - Yes. - Yes?

900. OK, guys. Let's go.

901. The new Classic American— come in.

902. Oh my god.

903. Come in, come in.

904. Beautiful.

905. Wow.

906. Holy.

907. Oh my god.

908. Come in, come in.

909. Colleen, come in.

910. Gone is the old country style whatever it was.

911. And welcome to the new Classic American.

912. Beautiful, light, vibrant.

913. What do you think, Colleen?

914. Talk to me, darling.

915. Are you happy?

916. I'm jumping out of my skin.

917. This is more than I could imagine.

918. And it's nice to have tears ofhappiness instead of sadness.

919. It's beautiful.

920. Naomi, what do you think?

921. Looks great.

922. We got rid of those horrendous tablecloths.

923. Now we've got some vibe, somelightness and excitement.

924. This place is going to beso busy you won't have time

925. to start hand writing tickets.

926. You're going to need to work with something

927. that is from the 21st century.

928. And in here, this is a state of the art

929. POS system installed by Halo.

930. It's absolutely amazing—stock control, price check.

931. Dom, those arguments about—

932. I'm going for bread, needchicken, need ground beef—

933. it's all in there.

934. Good.

935. Gordon got us this awesome computer.

936. It does everything but wipe your ..

937. I'm afraid to touch it.

938. I'm gonna break it.

939. OK, there's one more thing.

940. I need you to come outside.

941. Here.

942. There we are.

943. Look that beautiful color.

944. Nice.

945. Wow.

946. Beautiful.

947. What do you think of the sign?

948. - I love it. - It's great.

949. It stands out.

950. It stands out.

951. The first time, I drove past it.

952. I couldn't even see the logo.

953. We can see it now.

954. Now stands out.

955. What do you think?

956. I love this color. I love it.

957. Good.

958. Thank you.

959. I haven't felt this good in a long time.

960. This is the Fresh Start we've been waiting for.

961. There's more good news.

962. We have a menu for every frickin' table.

963. Yes.

964. Now, gone are the 75 items.

965. Yeah, seriously.

966. I love this menu.

967. It's nice, clear.

968. We needed menus really bad.

969. Ahh, I'm really happy.

970. Now, let's have a look at the new menu—

971. classic American dishes done brilliantly well.

972. We've got a wedge salad, vibrant.

973. Slider trio, turkey beef andchicken— delicious, yeah.

974. Yeah, chef.

975. Turkey Swiss club, wonderful.

976. The Classic American burger—

977. your burger, the bomb, has gone.

978. Yeah.

979. Hallelujah.

980. I swear to God— who needsa pig in the backyard

981. when you've got Dom?

982. Big, deep breath.

983. Dom, save some for thestaff, will you please, yeah?

984. Uh huh.

985. OK, dig in.

986. It's so good.

987. Mmm.

988. Kev, if you can cook all this like this,

989. we won't have a problem.

990. The menu is cool. It's exciting.

991. There's a lot of new stuff.

992. It looked awesome, and they tasted even better.

993. Did you eat this?

994. Gotta try the corn dog.

995. I loved the new menu.

996. It was easy.

997. It was fresh.

998. It was a lot of new things.

999. I'm excited.

1000. I just bit my tongue, oh man.

1001. I just want to saysomething, and I'm gonna cry,

1002. but I can't help it.

1003. The Last couple days have been really rough.

1004. But we pulled through it.

1005. And I know you have to lead by example,

1006. and somewhere along the line we got lost.

1007. And I just want to apologizefor that and say, you know,

1008. I've gotten a lot of clarityover the last couple of days.

1009. And in order for anything to work,

1010. you have to have a leader.

1011. And you have to have a strong leader,

1012. because if you don't haveleadership, you can't function.

1013. We're family.

1014. But we have a business to run.

1015. So those two things need to be separated.

1016. And we will, I promise you, show you the leadership that you

1017. need to do your job, OK?

1018. It's the moment I've been waiting for.

1019. It's a new beginning for myselfas an owner of a business,

1020. first and foremost.

1021. I love everybody here.

1022. So from this point on, we're good, OK?

1023. I never saw Colleenwith that kind of energy.

1024. That was a shock.

1025. And it's a good feeling.

1026. I think I'm done yelling at people.

1027. It's time for me to change too.

1028. Chef Ramsay handed this to us.

1029. And it's on our shouldersto make this work.

1030. We're both going to take the reins,

1031. and we're going to be in control of this again.

1032. Coming up— theymay have all the right tools.

1033. Diners standing in the diningroom waiting to be sat down.

1034. But will the staff—

1035. Are yousmoking cigarettes out there?

1036. —and the owners—

1037. Ugh, all over the place— come on, guys.

1038. —make this relaunch a success?

1039. You've got to keep on driving.

1040. —or a disappointing disaster?

1041. Get out there!

1042. That's next on Kitchen Nightmares.

1043. Inspired by the new decorand the upgraded menu,

1044. the staff is eager to getready for the grand reopening.

1045. Let's have some fun tonight, guys.

1046. You know it.

1047. The owners have decided

1048. to split responsibilities, with Naomi

1049. taking control of the kitchen—

1050. You want to cut your rolls.

1051. I guess I could cut some, right?

1052. Yeah.

1053. —and Colleen leadingthe staff in the dining room.

1054. If you need something, take a deep breath.

1055. Ask for help.

1056. OK?

1057. Everybody good?

1058. All right, let's go.

1059. Open in five minutes, guys, yes?

1060. - Kevin, are you ready? - Ready.

1061. Good man.

1062. I cannot wait for that first order to come

1063. through on that machine.

1064. I need to smoke before we do this.

1065. Yeah.

1066. Tonight is a very big night, I feel.

1067. And I'm a little nervous.

1068. Dude, you got a lighter?

1069. Yeah.

1070. Guys, there's people at the front door.

1071. There's nobody here to greet them.

1072. Come on.

1073. Where are the girls?

1074. No now.

1075. Ladies, where's Ashleigh?

1076. - Get out there. - No.

1077. Yes!

1078. Are yousmoking cigarettes out there?

1079. Yeah. Look at me.

1080. No, stop. Are you smoking cigarettes?

1081. We were. We didn't—

1082. OK, well let me tell you something.

1083. Let me tell you somethingreally important.

1084. Diners are standing in the dining

1085. room waiting to be sat down.

1086. And look at the time.

1087. We opened up five minutes ago.

1088. Come on, guys.

1089. They didn't ask anybody ifthey could take a smoke break.

1090. They know that service is about to begin.

1091. They should have been ready.

1092. With the restaurantquickly filling up—

1093. The server will be over shortly.

1094. —the waitressesrush to redeem themselves.

1095. Do we see any delicious appetizers we want?

1096. Can we get you somethingto drink to start?

1097. And Chef Ramsaylooks to the owners

1098. to finally provide the much needed

1099. leadership at Classic American.

1100. Naomi, I need a leader.

1101. Cooking and talking at the same time

1102. is the hardest thing in the world to do.

1103. When you get it right, it's harmony, yeah.

1104. I want to hear it tonight, OK?

1105. Colleen and I had always just blended in.

1106. But it's time to stand out now.

1107. And it's on our shouldersto make this work.

1108. Rudy, you're up.

1109. I need a mac and cheese bite and a corn dog.

1110. Kevin, you got a classic burger.

1111. OK.

1112. Two orders of wings all day.

1113. Got the wings.

1114. Excellent, nice— keep it going, guys, yes?

1115. Yeah.

1116. Yes.

1117. Naomi's newfound confidence

1118. has the kitchen humming.

1119. Get it goin'!

1120. Order up, Ashleigh, table eight.

1121. Thank you.

1122. And orders areflying out of the kitchen.

1123. Meanwhile—

1124. Welcome.

1125. My name is Colleen.

1126. I'm one of the owners.

1127. —Colleen has stepped up in her role

1128. as floor manager.

1129. Table six isadding a shrimp appetizer.

1130. Oh, the ladies— my table, table seven.

1131. Yes, but their food is already in.

1132. So you have to let the kitchen know that.

1133. OK.

1134. It was really good to see Colleen

1135. actually step up and tell uswhat to do and be the leader.

1136. Take the meatloaf out.

1137. Pulled port, right away— let's go.

1138. Surprisingly, we got off to a good start,

1139. I mean a really good start.

1140. But based on the performance of this kitchen over the last 10

1141. years, I'm not holding out—

1142. not yet.

1143. All right— Kevin, turkey burger with onion rings.

1144. Just put it up.

1145. Guys, guys, look.

1146. I'm not going tosend that there.

1147. You bust your ass like thatto create fantastic food.

1148. You don't serve it on plates with crap underneath.

1149. Look, all over the place, come on.

1150. I cannot afford for you to take your eye off the ball now,

1151. please, yeah.

1152. See that?

1153. I was nervous and I wastrying to get in the zone.

1154. This is where all themistakes start to happen.

1155. You've got to keep on driving, yeah.

1156. - I know, yes. - Come on.

1157. Keep it going.- But we'll all pull together.

1158. And we'll all step up.

1159. And we'll get past it.

1160. Just wash the bottom of the plates for me.

1161. There's nowhere else to move but forward.

1162. There you go, excellent.

1163. Table nine.

1164. After looking after a small hiccup,

1165. this kitchen led by Naomiis back in its groove—

1166. How is everything?

1167. Excellent.

1168. Good, you like it, good choice?

1169. —and delivering high quality

1170. dishes that are striking a chord with customers.

1171. How do we like everything?

1172. Absolutely delicious.

1173. I'm glad.

1174. - We'll back for more. - All right.

1175. Trust me.

1176. OK.

1177. As dinner windsdown and happy customers

1178. leave the restaurant— Thank you.

1179. See ya later.

1180. Bye.

1181. —it is clearthat these two owners, under

1182. the guidance of Chef Ramsay—

1183. Stay together, guys.

1184. Stay together.

1185. —have justmade the greatest comeback

1186. in Kitchen Nightmares history.

1187. How are we doing, guys?

1188. Where are all the tickets?

1189. We've cleared the board.

1190. Colleen, the place is full.

1191. The board is clear.

1192. The customers are happy, yeah.

1193. Come on, keep it going— yeah, behind everyone, all the way.

1194. Watching the customersenjoying what they were eating,

1195. that's what you're here for.

1196. That's why you bust your ass, you know.

1197. From this point on, it's a new beginning.

1198. Goodnight.

1199. Thank you very much.

1200. OK, let's be honest.

1201. This has been a verydifficult turnaround, yeah.

1202. But you all pulled off a fantastic service.

1203. Congratulations!

1204. Thank you.

1205. Amazing.

1206. Colleen, how does it feel?

1207. It felt great.

1208. I'm proud of each and every one of them.

1209. Everybody worked hard.

1210. Yes.

1211. And Naomi, hearing your voicecalling, commanding, assertive

1212. is really important becauseit just puts that discipline

1213. across the line.

1214. And more importantly, you're good at it.

1215. Colleen, Naomi, this restaurant has

1216. every potential to really, seriously become

1217. a huge success.

1218. Do not start dropping your standard.

1219. - It means too much. - Yes.

1220. - Well done. - Thanks, chef.

1221. Well done.- Thank you.

1222. Well done.- Thank you.

1223. Come here, you. Well done.

1224. Hug— oh, well done.

1225. I want to thank Chef Ramsayfor giving us this opportunity

1226. to start all over again.

1227. - It's a dream come true. - You're on your way.

1228. Goodnight. Goodnight.

1229. There's only one word to describe

1230. what happened here tonight—

1231. and that's a miracle.

1232. I only hope that these two former waitresses

1233. can finally achieve theirclassic American dream.

1234. Geez, 50 seats, 13 menus.

1235. me.

1236. After Chef Ramsay left,

1237. Colleen and Naomi continuedto run Classic American

1238. like a well-oiled machine.

1239. Kevin, you need two chickens on.

1240. Dom, maybe you should jumpon dishes for a little bit.

1241. All right.

1242. The owners alsoimplemented a loyalty system

1243. to reward repeat customers.

1244. These are punch cards, OK?

1245. At the end you get your meal free.

1246. That's a great idea.

1247. Since then, the staff is happy.

1248. I love this computer.

1249. I love it.Business is booming.

1250. We will be back.

1251. I guarantee that.

1252. And Classic American looks poised

1253. to become a classic success.

1254. I feel alive.

1255. And it feels good to finallybe able to smile again.

1256. It's a new beginning.

1257. Next time on Kitchen Nightmares—

1258. Throw it out!

1259. Get it together, Marcelo!

1260. —Gorden returns to the scene

1261. of his greatest confrontations.

1262. Shut your mouth already!

1263. Get ready for a night of surprises—

1264. Oh my god.

1265. —as Chef Ramseyfinds out what happened to—

1266. Disgusting.

1267. —the restaurantshe tried to save.

1268. Is business going well? Do you still hate me?

1269. Is there any possibility thatyou may get back together?

1270. We will see it all— !

1271. —who is living the dream,

1272. and who turned their kitchenback into a nightmare.

1273. Oh, come on.