Kitchen Nightmares 3x3

1. This programme contains strong language from the outset and throughout

2. Tonight, on Kitchen Nightmares USA, Gordon Ramsay heads to a New York

3. restaurant that is all sizzle and no steak. Disgusting.

4. The kitchen is run by a chef who's bursting with confidence...

5. I'm a natural. People love my food, they rave about me.

6. .. but doesn't exactly deliver on the plate.

7. Freezing cold.

8. The owner is a bystander that spends a lot of his time at the bar.

9. Joe sits and drinks glasses of wine when there is

10. a million things going wrong here.

11. And his wife? Well, she's facing the most difficult decision of her life.

12. I just don't know what to do.

13. Does she continue to keep the doors open and lose what little

14. this family has left?

15. We got rid of everything to stay here.

16. Or close the restaurant?

17. Can Gordon breathe new life into a restaurant that is on its last legs?

18. You have the responsibility of making this place work.

19. Or does this steakhouse...

20. Where do you start with that?

21. .. need a stake through its heart?

22. Stop the madness! This business cannot go any further forward.

23. That's tonight on Kitchen Nightmares USA.

24. Nothing's going to work.

25. Forest Hills, an upper middle-class enclave in the heart of Queens,

26. New York, where more than 70,000 people live within two square miles.

27. The neighbourhood streets are busy,

28. but PJ's restaurant is empty.

29. Prior to opening the restaurant,

30. Joe and Madalyn were living the dream life.

31. When I first came to the States, I started working in construction,

32. working with my brother, PJ.

33. PJ and I were very close.

34. He really, truly taught me about life and being my own man.

35. Busted my hump for 20 years,

36. worked as hard as I could

37. to get my wife and kids nice things, a nice house.

38. We were going places.

39. And then PJ passed away.

40. Joe was a shell.

41. Joe was just empty.

42. I can't mention his name without feeling that hurt inside, you know?

43. He didn't really know how to walk without that guy being around.

44. He just meant everything to him.

45. I just couldn't stand to see him in pain.

46. And when this place came for rent

47. I said, "Go and get the key and we'll just name it after PJ."

48. Welcome to PJ's.

49. Which is even more special because this was the bar that PJ owned.

50. How are you guys doing?

51. Do you know what I know about running a high-end steakhouse?

52. Apparently, not much.

53. I don't know why we're putting garlic on honey-mustard.

54. It's a honey-mustard garlic-roasted salmon,

55. that's what it's supposed to be!

56. Joe and Madalyn, they're from a construction background.

57. They didn't know the restaurant industry.

58. My steak is flavourless.

59. Red meat is red meat.

60. I don't know what you would expect myself to do about that.

61. It's a big problem. And the food's inconsistent.

62. I'm a very good chef.

63. People come here just for me.

64. How is everything?

65. That's terrible.

66. They love my food and everything is great.

67. It was raw. I can't eat that.

68. So they didn't like it?

69. Now I have to void two cheques.

70. I want this place to work, but we don't know what we are doing wrong.

71. Give me a cigarette right now.

72. Give me a cigarette.

73. I sunk $2 million in this restaurant.

74. I see it dying in its shoes right now.

75. The two insurances have to get paid this week. This restaurant,

76. it's cost us our savings, our house, our cars, everything.

77. 4,000... That was so much money.

78. I'm going drinking.

79. Going drinking? You've been doing that all day.

80. Joe sits and drinks glasses of wine and watches television when there is

81. a million things going wrong here.

82. And he's just basically feeling sorry.

83. If the problems aren't addressed,

84. we'll have no choice, we'll have to close the door.

85. PJ's Steakhouse looks great from the outside.

86. There must be trouble on the inside.

87. Wow, this place is beautiful.

88. Unbelievable.

89. Wow, is anybody here?

90. My goodness me. No-one at the front desk.

91. Hello?

92. A customer, or...?

93. Mr Ramsay. No, I'm the owner. You're the owner?

94. Right.

95. How are you?

96. Very well. How are you?

97. Pleasure to see you.

98. Didn't expect to see you at the bar. You've got no-one at the front desk.

99. I see that, yeah.

100. 'As soon as Chef Ramsay showed up, panic set in'

101. and I got the butterflies.

102. We're pretty slow this time of day.

103. Slow. Is that normal?

104. It is normal for lunch, yeah.

105. Right. Hello.

106. This is my wife, Madalyn.

107. Hi, how are you?

108. Nice to see you. Ooh!

109. Eric. Eric, good to see you.

110. 'I'm not intimidated by Gordon.'

111. We're here to get a job done and do the job the best we can.

112. And if he can help us, great. If he can't, then he can go fuck himself.

113. Well, first of all, I'm happy to be here.

114. Somewhat taken back by walking in,

115. having seen how beautiful this place is. What's wrong with it?

116. I'm not restaurant material, I've found out.

117. I'm a contractor who jumped into this,

118. who thought I'd get great managers,

119. good floor people, sit back and have a couple wines at the bar.

120. I wish opening restaurants was that easy, Joe.

121. Yeah, I'm learning as I go.

122. It can put you in a hole real fast, a restaurant. I don't know where to go.

123. OK. Well, I've just arrived.

124. I'm starving. I'm going to have some lunch and then we'll talk after.

125. I want to cook him a great meal. I'm going to let him find out

126. the problems in the restaurant besides mine. I don't think mine's a problem.

127. Oh, dear.

128. Thank you.

129. So, steakhouse. Oh, dear.

130. No Porterhouse, no New York, no rump.

131. There's only two cuts of steak.

132. Two steaks on a menu in a steakhouse?

133. There should be a minimum eight to ten.

134. Welcome to PJ's. My name's Colin.

135. How are you?

136. Thank you for joining us.

137. So, I'll start with crab cakes, then maybe the shrimp and roasted garlic ravioli,

138. and then I'll have the filet mignon with the Gorgonzola demi-glace.

139. All right. I'll put this in for you.

140. Thank you, Colin.

141. I know Eric is a good chef, so what's to be nervous about?

142. What did he order?

143. Crab cakes plus filet mignon with Gorgonzola, medium rare, and a shrimp ravioli.

144. I just love what I do. My food is good. And if he critiques it

145. like I've seen him critique other people's food,

146. I'm going to probably throw it at him.

147. What is that?

148. The crab cake.

149. Did somebody spit on my plate? What is that?

150. Coolie mango sauce.

151. Coolie mango. Thank you.

152. It looks like something out of the Modern Art Museum. Splat.

153. Wow. That's fucking disgusting.

154. It's rancid.

155. Bits of crap running through the crab cakes.

156. Is everything OK?

157. I've got bits of plastic running through there. See the plastic?

158. I don't know where it came from. I'm done with that, thanks.

159. Severe warning of what's to come.

160. Eric, he found a piece of plastic in there.

161. Where's that from?

162. I don't know, man. Fuck him.

163. I have no idea where that plastic came from.

164. It just happened to appear.

165. I don't even have plastic in my kitchen.

166. The owner's sat at the bar watching television.

167. And they're wondering why they're not doing well.

168. Hi, is that Joe's seat there at the end?

169. Yes. All the time. He'll sit there most of the night.

170. Oh, dear.

171. Joe does need to get off his ass and start paying attention.

172. Oh, here's my food. Fantastic.

173. Let me leave you alone to eat.

174. Madalyn, thank you. Lovely, thank you.

175. So...

176. How do you like the steak?

177. Quite tough.

178. Are they always served with raw onions? Yeah.

179. Thank you. My pleasure.

180. He said the beef's a little tough.

181. 'There's nothing positive being said.'

182. I don't really suck that badly, you know?

183. Oh, dear. That looks

184. like the biggest pile of shit

185. ever to be served in Queens.

186. My God!

187. The raviolis are disgusting, tart, tannin

188. and just a mouthful of acidic,

189. thick, rich, creamy sauce that tastes like there's a buzz in your mouth.

190. It just seemed like Chef Ramsay didn't like anything.

191. Excuse me. Oh, God. Oh, dear.

192. This is really bad.

193. I can really start to understand

194. why Queens is running as fast as it can from PJ's.

195. Appalled by the food in this beautiful restaurant,

196. Gordon heads to the problem area, the kitchen.

197. Did you cook everything? Yeah.

198. That was pretty fucking embarrassing.

199. It 100% pissed me off that Chef Ramsay didn't enjoy my meal.

200. What's with the coolie?

201. It's like something out of the Modern Art Museum. Splat.

202. Where's that from? From a can.

203. Disgusting.

204. The steak? Filet should melt in your mouth and it did nothing of the sort.

205. It's what we could afford.

206. Eric, come round so I can talk to you properly.

207. I was shocked. I really thought that Eric's food was a lot better than

208. what Chef Ramsay said it was.

209. The food was shit. I get a lot of compliments, man, a lot.

210. A lot of compliments from where? The place is fucking empty.

211. Who's running the place?

212. The most part, I am.

213. Oh, please. First of all, I'm here every day.

214. You're not here every day.

215. I'm not here enough to mother him, but I am here.

216. He should be here but he's not doing it.

217. If you were overseeing everything, then these problems

218. aren't going to be here. So get your ass off the bar stool

219. and stand in here and do it every single night.

220. Can you motivate yourself to want to keep the restaurant open?

221. I don't know.

222. Well, he's given up.

223. I see that in myself, yeah.

224. I've given up.

225. Guys, I'm fucking sorry, but take one good look at yourselves first.

226. If there's one thing that has to change,

227. it's people's attitude around here.

228. Whether you like it or not, you ARE restauranteurs.

229. You have the responsibility of making this place work.

230. There's too many people turning their back on things that are wrong.

231. I'm going to get some fresh air.

232. What a shame.

233. We have absolutely no idea what we're doing here. Just a big disaster.

234. Are we opening for dinner?

235. Next, Madalyn makes a confession...

236. I was worried.

237. .. on how much the family has really invested in the restaurant.

238. Oh, my God.

239. Then at dinner service, Eric's head is spinning.

240. I'm so fucking lost, man.

241. Joe's drinking at the bar and Madalyn is ready to call it quits.

242. It's not even worth being open.

243. It's a New York mess and Gordon is caught in the middle.

244. After a miserable lunch, Gordon takes time to sit down with

245. the only person who seems not to have given up - Joe's wife, Madalyn.

246. PJ, where does that come from?

247. Joe's brother.

248. Joe's brother.

249. Joe's brother owned an Irish bar/restaurant here, ten years ago.

250. He died when it was at its peak.

251. He died.

252. How close were they?

253. They were best friends. He was very sad. He was empty.

254. I was worried for his welfare. I was worried.

255. When this place came for rent, he told me about it. So I told him,

256. get the key and we'll put his brother's name back over the door.

257. He spent all the money, but it helped him.

258. It's getting to him now, just the money.

259. That's why he's at that bar having drinks, because he's looking around.

260. He's embarrassed at how this turned out.

261. How much did he spend?

262. 1.2 million to build it.

263. What does it need to take per week to break even?

264. About 17 to 18,000.

265. What's it running at now?

266. Four.

267. $4,000! Oh, my God!

268. Jesus! Take me back.

269. Joe was very successful before he opened the restaurant, in construction,

270. and where were you living at the time when he was successful?

271. I designed a house. It was incredible.

272. So you design your dream house?

273. Yes, but we sold it.

274. You sold the house to keep the business open?

275. Yes, we got rid of everything to stay here.

276. But this restaurant did more for me than my house.

277. It brought my husband back. How do you walk away from that?

278. I can't.

279. This is unbelievable. That has helped me to understand the background.

280. As much as it's cost us to keep this place open,

281. at the same time it gave us back Joe, and we just can't let it go.

282. We'll do whatever we have to do

283. to keep this place going.

284. After talking to Madalyn, Gordon has a better understanding of

285. what PJ's means to this family.

286. Now he needs to learn more about how the business operates,

287. and there's no better way to do that than by watching a dinner service.

288. Hi, good evening. Welcome to PJ's. Can I take your coat?

289. Actually, I'm real comfortable.

290. You have to leave it here.

291. OK, take these two.

292. Word has spread that Gordon is at PJ's

293. so the dining room is much busier than normal.

294. I'm not used to being the hostess.

295. How would you like that cooked? Well done?

296. Order in. A salmon. Well!

297. I know what's good, I know what's bad

298. and I know I can do the job really well. Cos my food is good.

299. How are the stuffed mushrooms coming?

300. Talk to me for two seconds.

301. He literally doesn't talk behind the line,

302. he doesn't communicate with me,

303. especially when it's busy.

304. The worst situation in the fucking world.

305. Eric! You've got to talk to them. Come on!

306. Just talk!

307. Eric's lack of communication has the staff waiting for direction

308. and the diners waiting for food.

309. Do customers normally wait this long for drinks?

310. Yes. It usually takes two hours to eat here from start to finish.

311. Eric, they're starting to complain now that there's no food out there.

312. Come on! You can do better than this, can't you? Do you give a shit?

313. Yeah, I give a shit!

314. Come on, then, big man! This is PJ's Steakhouse, isn't it?

315. PJ's Steak House.

316. Pathetic joke, that's what it stands for. Come on, guys.

317. Nobody looks too happy here.

318. We didn't get our meals yet.

319. You didn't get your dinner yet? OK.

320. For the amount of people we had,

321. it was a ridiculous amount of time to wait for food.

322. That's it, I'm going drinking.

323. Eric, how long on 16?

324. Coming out right now.

325. An hour into dinner service, food is finally leaving the kitchen.

326. Because of the amount of customers, everyone is delivering the food,

327. even Madalyn, who's clearly not comfortable with the job.

328. You had the spinach, I had the...

329. Listen! Let's go over this, OK?

330. Not a waitress, not a hostess, I only own it,

331. so I know nothing about the food.

332. I'm probably the only person who owns a restaurant in the world

333. who wouldn't know what good food is. That's the truth.

334. I left that part up to Joe from the beginning.

335. Give me a glass of Shiraz.

336. It's an hour and a half into dinner service.

337. Table 30!

338. Many customers have received food.

339. This is really weird.

340. But for most, it wasn't worth the wait.

341. That's gross.

342. You don't like it?

343. It tastes like lemonade.

344. Lemonade? Wow. OK, I'll tell the chef about the chicken.

345. Can you take this off of table 30?

346. Why?

347. She didn't like it.

348. What do you want me to do with it?

349. I'm saying take it off.

350. I'll have a word with him.

351. I went to check the menu.

352. It's Chicken Madeira and I'll have them take it off for you.

353. You didn't even recognise it?

354. OK. Thank you.

355. Thank you!

356. I just don't know how to have better manners at the table.

357. How long on 23 for salmon and the filet?

358. That salmon is fucked! Come on, guys! Touch the salmon, it's like a bullet.

359. It's only going to come back.

360. Chef Ramsay is standing there

361. and catching the mistakes as they're happening.

362. Look at the crap underneath there. Look at that! Eric, that's well done!

363. Everything feels like it's turning downward.

364. Touch that there!

365. Yeah! That's not medium!

366. It's a disaster. It was horrible to watch it just fall apart.

367. Come on! No, I can't!

368. It's too much for me.

369. Fucking hell!

370. Gordon has seen enough and heads to the storage area

371. to see what lies beneath.

372. What's that in there?

373. Urgh! Stuck to the cardboard box.

374. No-one gives a shit. Look.

375. Urgh!

376. Oh, my God.

377. Look at that.

378. Argh! Urgh! What's that?

379. Urgh.

380. That just sums up the whole restaurant.

381. Fading away, rotten and just one big fucking embarrassment.

382. Embarrassing.

383. Gordon knows that tonight's terrible

384. dinner service wasn't lost on Joe and Madalyn,

385. but he wants to make sure they have a complete picture

386. of the state of the restaurant.

387. Ai, ai, ai! This is so hard, you know that?

388. I've just come to the conclusion that no-one gives a fuck.

389. Stay there.

390. When Chef Ramsay walked in that box, I was terrified.

391. This is the big kick in the bollocks.

392. I'm not here for this.

393. We're using horrible plastic lemon juice in a sauce,

394. the customer complained about the fact it tasted of lemon.

395. We've got fresh lemons downstairs that have gone rotten.

396. I can't believe it. If it was me, I'd be down with a toothbrush.

397. Here's the killer blow for me, that one.

398. Dealing with the restaurant and the food and the customers is one thing,

399. but where do you start with that?

400. It was beyond bad. It's such a lack of pride, a lack of caring.

401. Who knows what the fuck goes on behind our backs? I don't know.

402. It's your job to go in that walk-in box and

403. rotate your stock and clean it out.

404. That's part of our job to make sure he does it.

405. Why should I have to fucking worry about this shit?

406. Because it's your business.

407. You can't stand there and be silent any more. You can't do that!

408. It seems like the whole blame of is coming down on my shoulders

409. and it's not all my fault.

410. I'm not the fucking problem here.

411. We're slopping it out, guys.

412. Just get a bag and throw it out.

413. I can't believe that shit, can you?

414. How in the name of God?

415. Imagine the wasted food.

416. We're worse to blame, Joe. I'd no idea what was in there.

417. I'm very disappointed with Eric.

418. I realised tonight that a lot of the problems in the kitchen is Eric.

419. Definitely a change has to come.

420. The bottom line is, nobody around here wants to work, nobody.

421. Undeterred by a rough first day, Gordon hits the streets

422. armed with a camcorder to do some grassroots research on what people

423. really think of PJ's Steakhouse.

424. Have you got two seconds? PJ's, the steakhouse, have you been there?

425. I have, it was not a pleasant experience.

426. When was your last visit?

427. Six months ago.

428. Have you heard of PJ's? Yes.

429. Describe the dinner.

430. Slow, cold, not too good. Wouldn't go back.

431. This is incredible. Thank you.

432. After hearing what the neighbourhood had to say, Gordon calls

433. the owners and staff to a local cinema.

434. Take a seat.

435. We're in this movie theatre and we have no idea what we're doing there.

436. This is a serious world premier,

437. and the movie's entitled - PJ's - The Word On The Street.

438. Oh, gosh.

439. I don't have a good feeling about this. I'm scared.

440. Lights, please.

441. Have you ever been there to PJ's?

442. Quite often, actually.

443. When was the last visit?

444. Six months ago. They never cook their steak right.

445. The same shit went on six months ago that I saw last night!

446. How was dinner?

447. Atrocious.

448. Really? That bad?

449. My son's steak was a hockey puck.

450. I actually recognise two of the customers that was on

451. that tape and I said, "Holy shit."

452. I ordered salmon, I got flounder.

453. That is ridiculous.

454. How many people have you told not to go there?

455. There are 66 apartments in my building.

456. You told them all not to go? Yes.

457. It's total bullshit.

458. I wanted to turn around and smack Eric in the mouth.

459. That's how angry I was. He's behind us munching on

460. popcorn with a great grin on his face.

461. What was the food like? Awful.

462. Everything was pretty horrible. Yes, very chewy and not too flavourful.

463. What would you change?

464. Better food.

465. That is from the people on the street, and these people are going to keep that place open. My God!

466. 'I was disgusted with the little movie we just saw.'

467. I don't believe it's all that true, you know? It's not that bad.

468. Why do you find it funny?

469. We're sat here in an embarrassing situation.

470. It's definitely nothing to laugh about, Eric.

471. I don't know. I don't believe all that.

472. It infuriates me.

473. If the food was good, they would say it was excellent.

474. We have got to start turning this around.

475. Can this restaurant survive with Eric running the kitchen?

476. Coming up - Gordon gives Eric a lifeline.

477. Last chance tonight. Cook your arse off.

478. But he might just be giving him enough rope to hang himself.

479. Everything coming back.

480. Can he handle the heat?

481. Talk to me!

482. What the fuck do you want me to say?

483. Or will he self-destruct?

484. Stop it! Close the fucking door. Close the door!

485. It's time to find out.

486. This business cannot go any further forward.

487. That's coming up on Kitchen Nightmares USA.

488. Devastated, but informed, by what they heard at the cinema,

489. the owners have a clear picture of how PJ's is perceived by the town.

490. But this wake-up call is not over yet.

491. There's one big issue.

492. There's nothing worse than having a chef trying to produce mediocre food.

493. I'm telling you, the engine room is fucked.

494. If that's not working, nothing's going to work.

495. This business can not go any further forward

496. with a liability like that.

497. It's just gotten to a stage where...

498. he should have been gone a long time ago.

499. You realise you're both at fault...

500. Absolutely.

501. You're accepting and tolerating the incompetence.

502. Yes.

503. I would like to give him a last chance tonight.

504. I'm going to put him on the spot and call it as I see it.

505. Get a grip, cook your arse off or game over, for me.

506. Yeah? Sounds great.

507. Tonight will be Eric's last chance to prove himself,

508. so Gordon has made a few menu changes to help the kitchen keep up.

509. OK. Tonight, we have to start building our reputation up,

510. so we're going to offer a mixed grill.

511. We've got the amazing thighs of chicken.

512. Steak, beautifully done on a broiler.

513. A mini-slider. Tomato, roasted.

514. Lamb sausage, sauteed mushrooms, fries and onion rings.

515. Introducing a mixed grill to say "thank you" to the neighbourhood,

516. and, "Welcome back. Give us a shot," is such a brilliant idea.

517. That is our special this evening. I know not one steakhouse,

518. this evening, anywhere in Queens, is serving a beautiful mixed grill.

519. I love it.

520. You don't get that anywhere. Great.

521. Eric, anything on there you can't do?

522. I can do it all.

523. OK, I need Eric, Madalyn and Joe. Two seconds, please.

524. This is what I do. Let me do what I do.

525. OK. Eric, one thing I need to see is the timing.

526. It has to be absolutely spot on. Tonight's your night.

527. You have to fucking show me.

528. It's time for Eric to step up to the plate tonight,

529. or there's no room for him here.

530. OK, you're the owners. Who's running it tonight?

531. I am.

532. What are you doing tonight?

533. Salads.

534. I don't want to see you anywhere near the fucking bar.

535. Run it, run it, run it. OK?

536. Fair enough. Let's go.

537. Hi, how are you? Good evening. Welcome to PJ's.

538. Table for four? Follow me.

539. We have a grill for two tonight. Have fun, please. Smile a lot.

540. Oh, OK.

541. Enjoy.

542. It's called our PJ's mixed grill.

543. It has a plain steak and lamb sausage.

544. It comes with grilled chicken. That's your flank steak.

545. Would you like to start with one?

546. What can I get you? Mixed grill special? Thank you.

547. Mixed grill.

548. This is unbelievable. Already, there's a renewed energy going on,

549. and this mixed grill has got them sort of excited,

550. but I know it's early days. The big pressure is on Eric and Madalyn.

551. She has to run the business and he has to be consistent in the kitchen,

552. otherwise he's fucking history.

553. Shrimp, a half rack. We got a tomato salad, Joe.

554. We got to rock tonight.

555. It's nice to see my husband off the bar stool,

556. on his feet and back to work.

557. You just had an order? Well done. Excellent!

558. Eric, when we start to send your mixed grill, I want to see

559. half the table in the window, without the other half at the same time.

560. Yes, Chef!

561. It makes me confident when I hear a chef's voice behind me.

562. Yes, Chef! I'm ready for that tomato and mozzarella.

563. Tomato-mozzarella.

564. Steak, medium. Slider. Just lettuce and tomato.

565. I need a pick-up over here! PJ's mixed grill.

566. With Joe and Eric working together,

567. food is leaving the kitchen at a good pace.

568. There we are.

569. And now the first mixed grill special is hitting the table.

570. When the first mixed grills start to go out,

571. you can see people in the dining room looking and getting excited.

572. How's everything?

573. Everything's cold?

574. This is cold and this is cold.

575. I'm sorry about that. I'll be right back.

576. That steak is so rare!

577. Un-fucking-believable!

578. Mushrooms are cold, sausage is cold. This was supposed to be medium.

579. Oh, come on!

580. Eric, it's the first one. It's the first table!

581. Come on, Eric, yeah? Don't let me down, yes?

582. Pick-up on that PJ's mixed grill.

583. We got a PJ's mixed grill, we got a calamari first.

584. The mixed grill special is extremely popular,

585. with 21 orders already taken.

586. I need a pick-up here, table 12.

587. The kitchen has pushed out 14 of them in a hurry.

588. Now it's time to find out if Gordon's dish, cooked by Eric,

589. is satisfying the customers.

590. How is everything?

591. It's terrible, I'm sorry.

592. It's freezing cold!

593. It was raw. Some pinkishness in the chicken.

594. I'll be right back, OK?

595. Is everything OK?

596. It's ice cold, and... I'm sorry.

597. All right. I'm very sorry. I'll take it back.

598. Can he change that for the fillet or something?

599. He doesn't like it at all.

600. It's just dry.

601. I'll be right back.

602. What's wrong with that?

603. He said it's cold. He wants it hot.

604. Oh, come on!

605. Madalyn, does that chicken look pink to you?

606. Yeah, very.

607. Everything's coming back.

608. Ah, I'm so fucking lost, man.

609. He hates it. Oh, come on!

610. This is getting worse than last night!

611. Eric couldn't cook a sausage.

612. It was...

613. .. sad.

614. What's going on here, guys?

615. There was one simple dish on there to make things look somewhat easier.

616. Yeah, real fucking simple(!)

617. I've never, ever, ever, ever seen it this bad.

618. I don't care any more.

619. Let's stop the madness.

620. Stop it. Close the fucking door. Close the door.

621. It was his last shot, and he didn't perform. It's a serious problem.

622. No lie - our chef's walked out. They're shutting down the kitchen.

623. After shutting down dinner service,

624. Gordon calls an emergency meeting with the owners.

625. You cannot continue like this.

626. I'm trying my best, and I cannot work with no tools in there.

627. He's a cook, but he's not a chef.

628. 'There's a lot of money invested here, and if I have to choose'

629. between a future and a chef, I have to choose the business.

630. 'He needs to go.'

631. We need a new kitchen leader.

632. It was a no-brainer. Please...

633. give me a real chef.

634. I am willing to bring a chef in here

635. and pay, personally, for that chef to help turn this business around

636. for the first month. But that's your decision.

637. You can't ask for more than that.

638. You're the owners and it's your call.

639. See you in the morning.

640. 'We had to make a quick decision.'

641. We couldn't let it linger on. We had to rip the Band-Aid off.

642. Come outside.

643. At this point in time, if I don't do something...

644. it's not going to be here at all.

645. I can't lose a million dollars.

646. You know what? I think it's all bullshit.

647. We should go whatever direction we have to go in.

648. Do what you gotta do.

649. That's all I can tell you. Do what you gotta do.

650. We gotta move on, my friend.

651. If my shit's not good enough, let 'em find somebody else,

652. cos I'm fucking done with it.

653. It's time for a 360, you know?

654. Getting rid of Eric - it was tough.

655. But what's best for the restaurant is the way I'm going to go.

656. He's not the only thing that has to change here.

657. He definitely is not the only thing.

658. I need to get back on my feet and start paying attention to the business. And Joedoes, also.

659. It's got to be becoming about keeping this place open, and money.

660. Joe and I need to keep this place going.

661. (JOE)

662. With Eric now out of the picture,

663. Gordon is ready to present his plan for the new PJ's.

664. How are we feeling? It's been a tough week, yes?

665. (JOE) Great!

666. Time to put all that aside.

667. This is not just a new chapter -

668. this is a new book.

669. Are you ready? Yes?

670. The steakhouse has closed.

671. PJ's Grill is now open.

672. Look at that!

673. That's beautiful.

674. Inviting, sumptuous, rich.

675. It's clear - PJ's Grill.

676. I think it's a wonderful idea. It's perfect for the neighbourhood.

677. Right. Shall we go inside?

678. Yeah.

679. Yes? Let's go.

680. The important part of keeping PJ's - absolutely crucial.

681. Oh, my God, Joe.

682. This area here is dedicated to him.

683. Now it has a proper meaning.

684. And, more importantly, what a lovely tribute.

685. It's beautiful.

686. It... brought a tear to my eye, you know?

687. It's a good reminder of why this place is called PJ's.

688. I feel PJ's presence here today.

689. Thank you so much.

690. Thank you.

691. Madalyn, Joe. Two seconds.

692. I want to introduce you to your new chef.

693. This is Mark, Mark Elliott.

694. Madalyn, the owner. And Joe, the owner.

695. Lovely to meet you.

696. I'm really excited to be here.

697. We're excited to have you.

698. Likewise, Mark.

699. I'm just so excited. I can't wait to taste his food.

700. I just can't wait to see the reaction of the customers.

701. He knows his food inside out, and he knows how to cook.

702. I can tell you that! Long story - we'll explain later.

703. 'Just having someone new and professional,'

704. with ideas in this restaurant, it'll motivate and turn things around.

705. With Joe and Madalyn embracing Gordon's plan,

706. he now introduces the new menu for PJ's Grill.

707. Time for some dramatic change with the food.

708. I'm excited about this part! This is the bit that really gets me fired up.

709. Quick run through the menu, yes? Small, fresh, casual.

710. And, more importantly, fast.

711. Irish stew.

712. Chicken scaloppini - classic.

713. OK? Steak frites - we're a grill, so we've got the most amazing steak frites.

714. OK. Happy?

715. Good!

716. Madalyn, I need two seconds with you, please. Come with me, my darling.

717. Sure.

718. Good. Excellent.

719. There's one last change.

720. What I need to see from you tonight, more than anything, is just warmth

721. with the customers.

722. I want the burden off your shoulders tonight, and the only way round that

723. was to bring in someone very special.

724. And he's someone I trust with my restaurant.

725. This man handles 250 staff a day, and he's here tonight to help you.

726. Come and say hello.

727. Hi. How are you? Nice to meet you.

728. When you're worried about what's going to happen next,

729. what to say or how to handle a situation, there's your buffer.

730. Don't be scared to ask questions and get out there with it. OK?

731. All right.

732. Chef Ramsay loaned his manager to train me. Is this unbelievable?

733. I only hope we perform with the faith he's giving us, you know?

734. Otherwise, that's the end of it.

735. It's re-launch night, and this restaurant has been transformed

736. in 24 hours from a steak house to a neighbourhood grill.

737. Even though Gordon has brought in a new chef...

738. OK?

739. Oui, chef. Feeling good.

740. .. and his own manager...

741. Are we all set?

742. PJ's fate still rests with his owners Madalyn and Joe.

743. Fantastic face when they come in, nice smile. Let's make sure

744. we keep them talking, don't leave them standing and staring at you.

745. This is a huge night for PJ's,

746. because people are coming back here for the first time.

747. They're going to sit down to, hopefully, a new Madalyn and Joe.

748. We need this launch to go well, otherwise we'll have no choice,

749. we'll have to close the door.

750. Good evening.

751. Welcome to PJ's.

752. Delighted to have you with us. Enjoy.

753. 30 minutes into dinner service and a surprise customer

754. from the past shows up.

755. Good evening. How are you? Welcome to PJ's.

756. I know you.

757. Do you?

758. I do.

759. When was your last visit?

760. Six months ago. I've boycotted it. They never cook their steak right.

761. The service, terrible.

762. If you have any problems, ask for Madalyn right away.

763. I was shocked that he's back for a surprise visit, and I hope

764. we won't disappoint him.

765. Enjoy. Please!

766. This guy gave a lot of negative feedback about the restaurant.

767. The young couple who just walked in? Make sure Gordon and the chefs know.

768. Table ten, people who have eaten here before. They were in your film.

769. Previous customers who complained last time they were here,

770. so watch that ticket. Let's go!

771. I recommend the mixed grill.

772. It does look kind of interesting.

773. We're going to try the mixed grill.

774. First order. Stuffed mushrooms. House salad.

775. Three mixed grill.

776. That's going to be the hit tonight, kids.

777. So there are two different temperatures on one mixed grill?

778. Yeah, I'm going to cut the steak in half, and leave half of it in

779. there a little longer.

780. I love that flexibility. Music to my fucking ears.

781. How we doing? How was the stew?

782. Good.

783. You guys have to get this next time. We'll come back for this,

784. because this is awesome.

785. With the kitchen functioning in a professional manner...

786. Isn't that good?

787. Oh, that's good.

788. Madalyn it is about to get the first

789. of many lessons in proper management.

790. What is wrong with this guy? Ridiculous, cut it out.

791. Please don't go anywhere. I'll be right back.

792. That's it. That's your last break.

793. I didn't get the break. I never left.

794. Go chase your waiters. Come on.

795. He was following me everywhere.

796. We need to go to the kitchen, find out what

797. we have, what we don't have. Let's get back in and check on table four.

798. I didn't realise how many places you had to be.

799. Where are we going now?

800. How was everything, guys?

801. That was fine, very nice.

802. Dinner service is off to a strong start.

803. Let's check on what's happening with table ten.

804. But the former customer, who the new PJ's really needs to impress...

805. Did you eat anything yet?

806. .. has yet to be served.

807. You haven't been fed yet? I'll be right back.

808. Before this critical customer walks out the door, Madalyn

809. must get her kitchen under control.

810. Table ten have not been fed yet.

811. That actually went to table nine.

812. Fucking hell. Who's sending food to the wrong tables, guys?

813. Oh, Jesus Christ almighty.

814. We're just a little behind right now. OK, chef.

815. They are starving. They need something and they need it now.

816. Let's go.

817. Take a breath, take the pressure off. Don't worry.

818. Working hard. Give me two minutes.

819. You OK?

820. Beautiful, baby. Flying steak, a slider, grilled chicken. Woo!

821. That's beautiful. Mixed grill, window.

822. Let's not take this to the wrong table a second time, please.

823. Really well handled in the kitchen.

824. Thank you.

825. Here we are.

826. Thank you.

827. You're welcome.

828. How's everything?

829. It's really good now. I think it's going to be great.

830. They're happy with the new menu, they're happy with the food.

831. He said he was definitely coming back.

832. It makes me feel so good.

833. So good.

834. Please, enjoy your dinner.

835. It's good.

836. Everyone loves everything.

837. You know what? It is all for you, Joe.

838. You are a different person when you have confidence in your chef.

839. Everybody is rocking and rolling.

840. Nice job, across the board.

841. I was very proud to be the owner of PJ's Grill.

842. Gordon's vision of PJ's Grill was realised.

843. How do you feel?

844. Great.

845. It was a team effort led by the new chef, Madalyn and Joe.

846. Tonight, PJ's Grill served 90 customers who loved the food,

847. and more importantly are coming back, because they have had a great time.

848. The difference, just with

849. a decent chef in the kitchen, doing his job he's paid to do,

850. what a weight off your shoulders.

851. But the most important thing is that I saw two owners who

852. were are passionate, happy and dealing with their business.

853. What Chef Ramsay has done here is incredible.

854. I don't really know how he got to the heart of Joe

855. but he did. It's been unreal.

856. It's like I just got a fire back.

857. I haven't felt that way for a long time.

858. This is the first time in a lot of years I feel

859. my brother is looking down on me.

860. Look over my shoulder.

861. You can do it.

862. Thank you so much.

863. Thank you.

864. Good night.

865. During my stay here, it's been dark, rainy and gloomy.

866. I'm not just talking about the weather.

867. But, based on what I saw tonight in this restaurant,

868. I seriously hope that tomorrow the sun shines on PJ's Grill.

869. And into the future, because it deserves it.

870. After Gordon left, PJ's business continued to improve.

871. But after a great deal of thought, Joe and Madalyn decided it was time

872. to say goodbye to PJ's and move on with their lives.

873. So they sold the restaurant and Joe returned to

874. the construction business.

875. Next time on Kitchen Nightmares USA, Gordon heads to fashionable Miami,

876. but ends up in a place that is stuck in the past.

877. It's almost antique.

878. There's a Danish menu that no-one knows how to cook.

879. Tell the chef I surrender!

880. And a shocking discovery that threatens to shut down

881. the restaurant.

882. Stop!

883. Can Gordon save this place...

884. I smell something burning.

885. .. before it goes up in smoke?

886. Watch out, watch out, watch out, clear the way!

887. Let's go!