Kitchen Nightmares 3x5

1. Tonight on "KitchenNightmares," Chef Ramsay

2. heads to Carlstadt, New Jersey, and encounters the most

3. insecure owner he has ever met.

4. I don't even know ifl can handle this tonight.

5. Co-owner Mitch is a broken man.

6. I don't know if I can make it through this.

7. He doesn't have thesupport of his fellow partners,

8. his father-in-law Chief—

9. I need that now!

10. Just get it!

11. —and his wife, Maureen.

12. Out of the kitchen!

13. What are you talking about?

14. I'm getting pissed.

15. I don't give a fuckwhether you get pissed or not.

16. Mitch is unableto control his cooks.

17. What the fuck is going on?

18. And the food they serve—

19. What is that?

20. Look how slimy it is.

21. How can you serve that?

22. With an incompetent staff—

23. It's fucking raw.

24. —a disgusting kitchen—

25. Where's the standard?

26. —and a family that is tearing apart.

27. Shut up!

28. Why do you tell me to shut up?

29. I'm in the kitchen. I said shut up!

30. I'd like to shut the doorsand just say, you know what?

31. Frig it all.

32. We are not going tocontinue along these lines.

33. Just stop.

34. Stop, hey!

35. This is the one'Kitchen Nightmares—"

36. Mitch, do something!

37. —where it couldall come crashing down—

38. I am not serving food tonight.

39. Dinner is canceled.

40. —before it even starts.

41. Give up.

42. Close the fucking door.

43. Carlstadt, New Jersey, a small industrial town

44. buried in the shadow of Meadowland Stadium.

45. Only a mile away sits the Grasshopper also,

46. a family-owned Irish pub and restaurant.

47. - Hi, how are you gals? - Hi, Mitch.

48. - Good, how are you? - How you doing?

49. All right?

50. Good.

51. 17 years ago, newlyweds Mitch and Maureen

52. Sandler purchased the restaurant with Maureen's father,

53. a successful restaurateurwith 40 years

54. of experience in the business.

55. We were excited, because you have dreams,

56. and you say, OK.

57. Let's go for it.

58. So that's what we did.

59. Ready to rock and roll, right?- Yeah, let's go.

60. It's going to be good.

61. It took off.

62. We were booming.

63. Enjoy your meal.

64. People were coming in left and right.

65. All right, this way, please.

66. And as the years rolled by,

67. things started to change in the business.

68. Obviously it's dead tonight.

69. Just go home, OK?

70. As far as why the restaurantis failing, I don't know.

71. What time are they come in tomorrow?

72. I don't have the schedule.

73. This place is a nightmare because Mitch.

74. Where's that going?

75. I have no idea.

76. His supervisionis not what it should be.

77. Mitch, you gotta come out here!

78. Yeah.

79. Mitch isresponsible for the kitchen.

80. What am I doing in here?

81. He's in this restauranta ridiculous amount of hours,

82. and a majority of thosehours are not productive.

83. Hey, where's the toilet plunger?

84. Can I get a bar mop, please?

85. - How are you? - Good.

86. There's daily operationsof the restaurant

87. that he absolutely shouldnot be involved in.

88. Maybe he could commit more of his time to oversee stuff that

89. is, you know, in the kitchen.

90. All the other stuff has to be done

91. that you're not taking care of.

92. You're doing all that other stuff.

93. Communication between Mitchelland his staff is nonexistent.

94. Hey, how long does it take to make rice?

95. The guys don't, probably, think it's a problem.

96. I'm surprised they didn't make any rice.

97. And because of that, the food at the Grasshopper

98. - just looks awful. - They didn't like it.

99. They didn't say there wasa lot of flavor in it.

100. It is so dry.

101. He doesn't like this.

102. That's perfect, that steak.

103. It was rare.

104. Mitch, you call this soup?

105. Get rid of this shit!

106. My father-in-lawblames me for everything,

107. so I'm the scapegoat.

108. There's nobody here, it's horrible.

109. Need some people.

110. If we continue this way,

111. we're not going to make it.

112. I feel like my life is falling apart.

113. It's pretty tough.

114. Every day, I think about the restaurant.

115. It's all on my shoulders.

116. And every day it eats at me.

117. We cannot afford this.

118. Well, that's why we need some help here.

119. If Chef Ramsay can't help me, I don't know where else to turn.

120. That's the last resort.

121. Hello.

122. Hi, Chef Ramsay, I'm Maureen Sandler.

123. Nice to meet you.

124. Likewise, good to see you, too.

125. OK, this is my dad, Eddie. They call him Chief.

126. Fantastic.

127. Chef Ramsay, welcome.

128. Oh, no, no.

129. This is my husband Mitch. Hi Chef, how are you?

130. Hi, Mitch. Good to meet you.

131. We're co-owners.

132. So the three of you arerunning the business together?

133. Correct. Wow.

134. I should reallystand between these two guys,

135. because that's usually the case. Oh, really?

136. Why do you say that?

137. We butt heads occasionally.

138. Occasionally?

139. Are you kidding?

140. We almost kill each other.

141. Yeah, OK.

142. Wow.

143. You're already refereeing these two.

144. I mean, who does what?

145. I'm the one that oversees the kitchen.

146. OK, so I'd like to get up-to-speed—

147. OK. With

148. —with you individually and have a quick chat.

149. Come on this way.

150. I'm the one that takes care of the bills,

151. and it's getting tougher and tougher.

152. So we need Chef Ramsay's help.

153. The fact that you stood in the middle of those two guys—

154. is it really that bad, or?

155. Business has changed drastically.

156. My father has to blame somebody, and he blames my husband.

157. Where does your allegiance lie?

158. With my husband, you know?

159. I support him.

160. How much did it cost to build this?

161. $3 million to get it going.

162. That's crazy.

163. What do you think's wrong with the business?

164. Mitch is one of the biggest problems.

165. Do you regret now, 16 years later, giving

166. him part of the business?

167. Yes, I do.

168. Tell me the biggestissue inside Grasshopper.

169. My father-in-lawblames me for everything.

170. But is he right, or is he wrong?

171. Could be right, could be wrong.

172. Who's running it?

173. I guess I am, right?

174. Let's talk about the food.

175. People seem to like it.

176. Lovely, I can't wait to taste that.

177. Enjoy.

178. Our traditional Irish foods are good here.

179. I think he'll like the food—

180. I hope.

181. Hello.

182. - Hi, how are you? - Good—

183. - And first name is? —Chef Ramsay.

184. Annette.

185. Annette, nice to see you, love.

186. Very nice to meet you.

187. - And you are?- The floor manager here.

188. - Floor manager. - I'm also.

189. How long have you been here?

190. I've worked in thisone for six steady years.

191. So you've been here from day one?

192. Day one.

193. What's wrong with the restaurant?

194. Start at the top.

195. Management or lack off, very frustrating.

196. Well, I love your honesty.

197. On a scale of 1 to 10, whatwould you rate the food?

198. A 3.

199. Jesus.

200. The cooks are winging it.

201. I don't think care goes intoevery dish that they're making.

202. Have you decided, or?

203. Let's go for the French onion soup.

204. OK.

205. Shepherd's pie.

206. And I'll go for the fisherman's platter.

207. Fantastic.

208. Hungry, eh?

209. Oh, yes.

210. Dying to get my head around what's going on.

211. All right, what's he having?

212. First thing's first.

213. He'd like the french onion soup.

214. Thank you.

215. Unbelievable.

216. Lamps from another era.

217. These bulkheads, they looklike my grandmother's luggage.

218. Unbelievable.

219. This soup, it tastes like tar.

220. I think it's pretty good.

221. Yes, OK?

222. Mitch's serving the food, which

223. I told him is completely wrong.

224. But unfortunately, he doesn'tknow what he's doing in here.

225. Enjoy.

226. Thank you.

227. Dreadful color.

228. Mm.

229. Jesus.

230. It's like somebody's dropped sliced onions

231. into boiling dishwater.

232. Dreadful.

233. How's the French onion?

234. Yeah, off to a bad start, unfortunately.

235. It's like someone's pissed in my soup.

236. Well that's not good. We'll take this away.

237. That was dreadful.

238. All right, guys.

239. The French onion, he said, it's like piss.

240. Flavor, he said, it was not good.

241. We know.

242. I know.

243. I don't know.

244. I'll find out.

245. The kitchen staff will do what they want to do,

246. and do as little as possible.

247. Mitch should grab the ball withthe horns and be combatant.

248. All right, shepherd's pie.

249. Here we go.

250. Thank you, Gabrielle.

251. He makes a good shepherd's pie.

252. All right, chef.

253. Thank you.

254. Shepherd's pie.

255. Wow.

256. That's a very bizarre looking shepherd's pie.

257. Did someone put gravy on top of my crispy mash?

258. Yes.

259. That is a shocker.

260. Like someone's put snot all over my mash.

261. And that gravy is made from?

262. Beef.

263. Beef stock on a shepherd's pie?

264. Yes.

265. But shepherd's pie is made out of—

266. This one is actually beef.

267. So it's a cottage pie, not a shepherd's pie.

268. Because shepherd stands for the?

269. The sheep.

270. The sheep.

271. I'll be back to check on you.

272. Oof.

273. Cold, congealed gravy.

274. Just like glue.

275. So how are we doing?

276. Taste that.

277. For me.

278. Ouch.

279. - Just gross. - Yeah.

280. And it's not hot either.

281. That's probably the reason

282. why they're not coming back.

283. It's just watery.

284. Damn.

285. There was two strikes right away.

286. And I was fairly confident that he would

287. like one of them at least.

288. You all right?

289. Fine.

290. Yes, sir.

291. Damn.

292. There's a lot of pain on Mitch's face.

293. You're batting zero.- Yeah.

294. A big, uh— whiff.

295. All right, chef, this isour broad fisherman's platter.

296. Flounder, scallops, and shrimp.

297. Thank you.

298. Fucking hell.

299. My god.

300. Oh, boy.

301. That's gross.

302. Christ.

303. No good, chef?

304. Soft, bland, rubbery.

305. I didn't know it would be this bad.

306. Thank you.

307. OK.

308. Oh, no. This is not good.

309. This is— you saved— - This is the worst.

310. —the worst—

311. This is the worst of the worst, right?

312. —to the end.

313. You know, you're here 16 years,

314. so you think your food is decent.

315. To hear otherwise is kind of shocking.

316. I don't know if I'm goingto make it through this.

317. Coming up.

318. Where's the fridge?

319. A shocking inspection.

320. Look how slimy it is.

321. That's what you cooked my scallops from.

322. It's like it's been attacked by cats.

323. A gruesome discovery.

324. How can you serve that?

325. And a Kitchen Nightmares first—

326. We're screwed.

327. —that has Gordonrunning for the door.

328. I'm not serving that shit in there.

329. - No way. - Dinner is canceled.

330. I didn't know it would be this bad.

331. Thoroughly disgusted with lunch—

332. Fucking hell, that's gross.

333. Chef Ramsay wants to meet

334. the chefs responsible for this supposed

335. authentic Irish cuisine.

336. Come around this side, please?

337. So who's the chef?

338. Mario.

339. How long you been here, sir?

340. I would say from 1997.

341. Did you taste any of the food that came back?

342. - Yes, I did. - You did.

343. What was your thoughts?

344. You thought it was OK?

345. Obviously, because you're smiling.

346. I'm embarrassed.

347. You're from Ireland.

348. Yes.

349. What I had there today hadnothing to do with Ireland.

350. Shepherd's pie?

351. Well, fuck me, that wasn't shepherd's pie.

352. If you went to Dublin and you served

353. shepherd's pie like that, they would shoot you.

354. The food is embarrassing.

355. Bland.

356. Cooked dreadfully.

357. It has no flavor.

358. Where's the pot of scallops?

359. Where do you keep those?

360. Right there.

361. Show it to me, please.

362. Is that what you used on mine?

363. So that's what you cookedmy scallops from, yeah?

364. Are they frozen?

365. They were frozen, but their not frozen now?

366. Yep.

367. You've got no chance of cooking that decent.

368. Oh my gosh.

369. I was dying.

370. I was mortified.

371. It's not hidden.

372. It wasn't a secret.

373. You just have to go in and open a fridge door.

374. What's that in there?

375. I don't think anybodywalked into the refrigerators

376. or the walk in box or inspected it at all.

377. Everything's frozen.

378. It's frozen.

379. That's what he's getting.

380. Nothing's fresh.

381. Hold on, hold on.

382. Maureen, come over.

383. Mitch, come over, please.

384. What is that?

385. How old are they?

386. That's two days old?

387. It's a funny two days.

388. How are you going to recook them?

389. Help me.

390. What were you going to do?

391. You refry it?

392. Yeah.

393. So it's fried twice.

394. I want to throw up.

395. There's not enough liquor in that bar

396. to get them inebriated enoughto even attempt to eat that.

397. Is there any control in here, guys?

398. Oh, what is that?

399. And can see that there?

400. Blood.

401. Blood from where?

402. Blood from themeat on the mozzarella sticks.

403. Come on, guys.

404. Thank god I didn't have afucking mozzarella sticks.

405. It looked like a blood transfusion

406. going on down there.

407. Mitch, when was the last timeyou went through the fridge?

408. Uh.

409. Talk to me, please.

410. I have not gone through this fridge.

411. Yep.

412. I left it up to my staff.

413. All right?

414. I knew I had a problem with Mitch as far

415. as that supervision was involved,

416. but I didn't think it was this bad, you know?

417. You've got raw meat here, cooked

418. meat, salami, blood in there. Fuck.

419. Come on, please.

420. Don't do this to yourself, let alone the customers.

421. Rule number one when learning to cook,

422. you cannot store raw meat and cooked

423. meat on the same fucking shelfin the same fucking fridge.

424. The whole fucking thing hasgot a cross contamination.

425. Chief, give me something.

426. Lack of supervision in here.

427. Where's the rest of the fridge?

428. This way.

429. That's what I need to see.

430. What's in there?

431. Chicken tenders.

432. Why's it all bubbly and slimy?

433. The chicken comes like that?

434. Look how slimy it is.

435. Look how slimy it is.

436. Look at it.

437. Shit.

438. My god, it's horrific.

439. It's totally embarrassing.

440. What is this?

441. How you serve that?

442. It's like it's been left out for days

443. and it's been attacked by cats.

444. This is where your money's going.

445. Irrespective of where thecustomer's aren't coming

446. from, but just from the base.

447. I am so embarrassed.

448. I know, because I pay the bills.

449. Let me tell you now, I would never, never

450. have put a spoon of anything in my mouth

451. if I knew this was taking place.

452. It's shocking to see just theextent of cross-contamination.

453. Does no one check on it?

454. Sorry, Chief.

455. You may be the chief, but I swear

456. to God if there's one thingThe Grasshopper hasn't got,

457. is a leader.

458. We should all be ashamed of ourselves.

459. At this point in time,I'd like to shut the doors

460. and just say, you know what, break it off.

461. Someone has got to help me here a little bit.

462. I cannot help a situationwho are not willing to help

463. themselves, and you don't needme to come in here and turn

464. your fridge upside down.

465. Mitch, if you're the one with the hands on role

466. in this business, and you're supporting them,

467. and you're the mentoring figure, we're screwed.

468. We have people coming tonight. What are we going to do?

469. I can guarantee you one thing.

470. I am not serving food tonightwith that shit in there.

471. No way.

472. What's that in there?

473. After a horrifyinginspection in the kitchen—

474. The whole thing has got a cross-contamination.

475. Chef Ramsay was left with no choice.

476. I am not serving that shit in there.

477. No way.

478. I'm beyond, beyond embarrassedabout this situation.

479. Shutting down our dinner service—

480. it's a nightmare.

481. We cannot afford this.

482. And OK, you want to open.

483. Fine.

484. Of course I want business in here.

485. But open with what?

486. Take one good look atyourselves and fucking think.

487. I need some air, guys.

488. Air and a stomach pump.

489. We have never closed for dinner, ever.

490. I mean, we've had eight inches of snow outside

491. and we've opened.

492. Mitch, there has tobe leadership in the kitchen.

493. What are you going to do tonight?

494. And guess what they're throwing out?

495. They're throwing dollars out.

496. And guess who's paying for It?

497. We are.

498. We're paying for it.

499. What just happened heretonight was kind of a disaster.

500. Mitch knows that this whole thing, right now,

501. tonight, is his responsibility.

502. If we can't serve any food the way it is,

503. then dinner's cancelled. I'm shocked.

504. I'm drained emotionally.

505. I hope this does not happen, ever again,

506. otherwise we won't be here.

507. Mitch—

508. When I said OK—

509. Why are you starting to fight with me now?

510. - All right? - I'm just saying.

511. I just— - All right, no more.

512. That's where my focus is.

513. Bad news, folks.

514. Sorry, we're not open tonight.

515. There wasn't a lot of supervision in there,

516. and I guess the shit has hit the fan today.

517. - I'm sorry, everybody. - Aw.

518. Sorry about that.

519. Definitely, I'm embarrassed.

520. As Chief returnsfrom telling customers

521. the restaurant is closed, inside,

522. a leader has emerged to supervise

523. the cleaning of the kitchen.

524. Mitch, all of this has to be thrown out.

525. But it's not Mitch.

526. Because the blood was coming down.

527. Throw it out. Get rid of it.

528. It's Maureen. Right?

529. That has to go. It's very upsetting.

530. The food that's going intothat garbage is our profits.

531. Throw out.

532. It's gone.

533. And here we are in a situationwhere we're not making profits.

534. Mitch, this has to be thrown out.

535. This has to go.

536. All right, Maureen.

537. All right, all right, all right.

538. Everything was thrown away, disposed of,

539. scrubbed, washed, cleaned.

540. And we'll start again.

541. We're cleaning.

542. We're closed.

543. Everything's got to be clean.

544. After an eye opening first day,

545. Chef Ramsay realizes that it's not

546. just the restaurant that is on the line,

547. but Mitch and Maureen's marriage as well.

548. Morning. Hi, Chef.

549. How are you?

550. Good, how are you doing?

551. - Good. - Tough day yesterday.

552. Yeah, I'll say.

553. Well, this is my home.

554. Who's that?

555. It's Mitch.

556. Seriously?

557. Seriously.

558. When was that taken?

559. 13 years ago.

560. Wow.

561. Mitch and I, back in theday, we were best of friends.

562. And through the years now, he's not

563. the same person he used to be.

564. And that's the hard thing

565. When you opened that restaurant,

566. you get married at the same time.

567. Right.

568. The guy I'm seeing today—

569. You saw that picture.

570. That's not the same person.

571. You haven't got your breathing space,

572. Mitch is being suffocated, andimportantly, the man's getting

573. destroyed on a daily basis.

574. I— complained to my father.

575. When he does, like, the bustingchops and breaking him down,

576. I'm like, how dare you.

577. So there was me in between, you know what I mean?

578. Yeah.

579. It's fragmented to where there's nothing

580. constructive taking place.

581. But in Mitch—

582. I think there's a broken man there.

583. He's spent.

584. He works his ass off.

585. And what does he get?

586. What's his pay off?

587. 16 years in that business.

588. And it's not right that we're in this situation.

589. And it's our doing.

590. But we have to make adecision on which way to go.

591. The turnaround's going to start today.

592. We need to start getting Mitch back.

593. OK.

594. And help him ascertain someform of pride back in his work.

595. Honestly, the turnaround will be huge,

596. but I can't do that without you.

597. I'm ready, man.

598. As far as the business is concerned,

599. and what is at stake, it's our family life.

600. I'll see you back at the restaurant.

601. At the end of the day,

602. this place can't control us.

603. It's time for us to control it.

604. So— whatever it takes.

605. Now convincedthat Maureen will give Mitch

606. the support he desperately needs,

607. Chef Ramsey heads back to The Grasshopper

608. to see if the restaurant is clean enough

609. to open for dinner.

610. Can I just have a look?

611. I hope Chef Ramsey will see

612. a big change in the way we'rerunning this kitchen today.

613. It's better than yesterday, yeah.

614. All right, guys, get set up for service tonight.

615. I want this set up completely, OK?

616. We learned from what went on yesterday,

617. and hope we get through it OK today.

618. I don't even know if I can even handle this tonight.

619. Don't beat yourself up all the time.

620. Don't— stop beating yourself up.

621. beating myself up.

622. It's hard.

623. Enough.

624. Mitch is gung ho.

625. He'll give it a whirl.

626. But he has to learn to be a better communicator

627. and to work together as a team, or else we're

628. not going to make it.

629. While Maureen tried to energize Mitch,

630. Chef Ramsay knows thatyears of disappointing his

631. wife and his father-in-law—

632. Mitch, you have two seconds?

633. Yes, sir.

634. Can I takeyou to the office, please?

635. —has resulted in a complete loss

636. of confidence for Mitch.

637. - Are you OK? - Am I OK?

638. - Yeah. - Yeah.

639. Yeah.

640. OK, tonight I want you to really seriously—

641. Yeah?

642. —make it work.

643. You've got to get this right.

644. Run it.

645. Let them hear your voice.

646. You wear your heart onyour sleeve, you hear that.

647. I know.

648. I get emotional, you know.

649. I can see that. I can see that.

650. I can see that.

651. But relax.

652. You can do this.

653. The minute you find that voice—

654. Yeah.

655. They'll all back off.

656. You can do it.

657. Yeah, let's go.

658. Let's go.

659. Let's go.

660. After hopefullyenergizing Mitch,

661. Chef Ramsay turns his attention to the menu—

662. OK, Mario, let's go.

663. —adding two appropriate specials,

664. authentic Irish shepherd'spie and fish and chips.

665. OK.

666. Cut all the vegetables nice andfine, so as it starts to cook

667. it disintegrates in the mince.

668. Salt, please?

669. I know you don't use it.

670. Salt?

671. Salt?

672. Salt?

673. No?

674. Thank you.

675. Season.

676. OK, from there— mashedpotatoes are made with cheese.

677. It seasons it.

678. Come on, guys.

679. I want you to taste it.

680. The shepherd's pie was awesome.

681. I was excited about that.

682. I enjoyed it, my staff enjoyed it,

683. and I hope the customers will, too.

684. OK, the fish.

685. Lightly seasoned flour.

686. You don't want to just drop it in, right?

687. No.

688. Guys, it's a piece of fish.

689. It's not a dish cloth.

690. Crisp butter.

691. So season it as it cools down.

692. Chief, what do you think?

693. Oh, that's it.

694. We should do this long time ago.

695. Two specials.

696. We roll them.

697. Because I'm with you, you're expediting big time.

698. I don't know if I'm going to be the leader,

699. but I'm going to try.

700. I'm not confident.

701. I just want to crawl in to a fucking hole.

702. Coming up—

703. We cannot serve that.

704. Chef Ramsey getsto observe a dinner service.

705. Bit raw.

706. Will Mitch find his confidence?

707. You're not helping any, you're not doing anything here,

708. so what good are you?

709. Will the kitchenstaff rise to the occasion?

710. Where's the standards?

711. And will thisfamily finally come together?

712. Get out of the kitchen.

713. I need you to shut up.

714. What are you telling me to shut up—

715. I said shut up.

716. One thing's for sure: Chef Ramsey

717. has his work cut out for him.

718. We're not going tocontinue along these lines.

719. It's not worth it.

720. That's all comingup on Kitchen Nightmares

721. After refusing to open on night one—

722. I am not serving that shit in there.

723. Chef Ramsay strengthens

724. the menu with his versionof a shepherd's pie and fish

725. and chips.

726. Oh, that's it.

727. Now he is hoping to get

728. some encouraging signs as hewatches Mitch and his staff

729. during a dinner service.

730. Ticket. Yes?

731. Excuse me?

732. by order?

733. I haven't got a clue what he says.

734. Is that Spanish? Scottish?

735. Irish? What's he talking about?

736. The fish and cheese. We make by order?

737. Cheese what?

738. Are you making thefish and chips by order?

739. What do you mean, by order?

740. You cook in advance sometimes?

741. No, you're not pre-cooking nothing.

742. Shit, no.

743. They fry fish up in advance?

744. You're kidding me.

745. Jesus Christ.

746. A burger takes ten minutes to cook.

747. You can't cook a burger faster.

748. When it's cooked, we send it.

749. OK.

750. OK, here we go.

751. Hello, how are you?

752. We have two homemadespecials: the shepherd's pie

753. and the fish and chips.

754. I'll have the fish and chips.

755. I'm going to get me the shepherd's pie.

756. I'll have the fish and chips.

757. Mitch, here we go.

758. - First table's here, yes? - Where're you going?

759. Stay here. Nope.

760. Where's he going?

761. I don't know where he's going.

762. Timbuktu or fucking I don't know.

763. What do you want? Relax.

764. I told you to stay there.

765. I'm not going anywhere.

766. No way are you ready anybody's bitch tonight.

767. Come on.

768. I need one fish and chipsspecial and three shepherd pie

769. specials.

770. Sure, Mitch.

771. Mario's the only onethat's listening to Mitch.

772. Everybody got me, right?

773. Hello down there.

774. I need beer batteredlrish sausage and chips.

775. Yes, Mitch.

776. Yes, Mitch.

777. Listen up.

778. I need a fish and chips, a shepherd's pie,

779. and a sliced steak.

780. Yes, Mitch.

781. Yes, Mitch.

782. It appears asthough Mitch and the kitchen

783. are now on the same page, and the cooks are

784. beginning to fill the orders.

785. What'd she say, 40?

786. - I don't know. - You don't know.

787. I'll have to wait until she comes back.

788. Oh, Jesus.

789. But Chef Ramsay notices

790. another potential communication problem.

791. Don't youhave a copy of the tickets?

792. No, I don't have them.

793. An expediter needs the control of the tickets.

794. Wow.

795. We haven't even got a decent POS system.

796. So there's their order.I need that now.

797. - Yeah. - Just get it.

798. Yeah.

799. There's confusion with the dupes

800. all the time because it's all handwritten.

801. It's so antiquated, it's just—

802. - it's ridiculous. - Come on, guys.

803. Tickets are climbing up.

804. I did.

805. It's fine.

806. While the chefsrush to push food out—

807. Just stop.

808. That was the French onion soup.

809. Little attention isbeing paid to quality control.

810. Just stop for two seconds.

811. Look.

812. We cannot serve that.

813. We cannot go to this extentand try to start building

814. a reputation by serving that.

815. When you're the expediter, you're

816. the last point of control.

817. Control, right.

818. Right.

819. So your standards are there.

820. Their standards are there.

821. You've got to startputting in some structure.

822. Come on, Mitch.

823. Please.

824. I want this one here.

825. We're working on it, Chief.

826. Right now they're going out.

827. Waiting a long, long time.

828. Get the fuck out.

829. Fish and chips for 43.

830. After a slow start—

831. Fish and chips.

832. Food is now makingits way out to the diners.

833. Everything's good?

834. OK.

835. And while the new specials

836. are making a good impression—

837. Yeah.

838. The regular menu—

839. It's like, raw.

840. Isn't impressing anyone.

841. That's disgusting.

842. This is gross.

843. My apologies.

844. That was supposed to be mediumwell, and that's medium rare.

845. Come on, god.

846. This was supposedto be medium well.

847. All right, I need another burger.

848. Medium well.

849. Where's the standard?

850. What burger?

851. Come on, guys.

852. How could you fuck up a hamburger?

853. I'm still upset.

854. Medium, yes?

855. Yes.

856. Fuck.

857. Come here.

858. All of you, come here.

859. Touch it.

860. It's fucking raw.

861. Did you check it?

862. No, I didn't.

863. Come on.

864. Mario.

865. All I want is a burger.

866. A fucking burger.

867. Come on.

868. What the fuck is going on?

869. Why don't you go outsideand say hi to people?

870. No. I just go out.

871. If you're not helping any, you're not doing anything

872. here, so what good are you?

873. Two hours intodinner service, and the kitchen

874. is beginning to unravel.

875. It's soft.

876. This is just cold.

877. With dish—

878. Is that all right? too rare?

879. After dish—

880. The penne is raw?

881. Coming back.

882. Oh, dear.

883. Sorry, would you mind if I justtake that away for two seconds?

884. - I'm so sorry. - Sure.

885. Excuse me.

886. Have you got two seconds, Maureen?

887. Boys.

888. Let me just tell you something.

889. When I was busting my chopsearlier making it for you,

890. I travel back for fiveminutes and you send that out.

891. Chef—

892. Chef?

893. Come on, guys.

894. On the back of 115 customersand two and a half hours,

895. resolved to that.

896. Chef Ramsey was justlike, to hell with all of you.

897. There's no passion.

898. There's no care for any of the food coming out.

899. All you fuckers getting paid.

900. Where's the worry on your faces?

901. If you were my brigade, I would have

902. fired you fucking 16 years ago.

903. You, you, you, you, you, and fucking you.

904. The dinner serviceis now approaching three hours.

905. It's raw.

906. And a steady stream of dishes

907. has been returned to the kitchen.

908. If you were my brigade,

909. I would have fired youfucking sixteen years ago.

910. Chef Ramsey is fed up, and he

911. knows he needs to make an unusual move

912. to save this restaurant.

913. Hi.

914. James, it's Gordon.

915. Yeah, listen.

916. Buddy, I need some help and I need it quickly.

917. Can you get yourself down here?

918. The Grasshopper.

919. Please.

920. Yeah, yeah, yeah.

921. Two more, right?

922. Back inside the restaurant—

923. What's going on with the last one?

924. The final ordersof the night go out.

925. Thank you very much, have a good night.

926. That was a disaster.

927. Brutal.

928. That was very brutal.

929. I'm shocked.

930. I'm drained.

931. Tired.

932. That was rough.

933. A real frickin' disaster.

934. In there, they turn up, they pick up the check,

935. and they piss off home.

936. They're not here for you.

937. I realized, I had to do something drastic.

938. I've called for a very talented local chef,

939. and he just got here.

940. James, please.

941. This guy has worked in some of the best

942. - restaurants in America. - Hey, Chef.

943. Good to see you.

944. You too.

945. Tomorrow, he's going to work with me

946. and implement a standard here that needs to be

947. put in place to move forward.

948. And by the way, he's not only a chef.

949. He's Irish.

950. Tomorrow, we relaunch, westick together as a team,

951. and we kick ass.

952. I'll see you in the morning.- Good night.

953. Thank you.

954. Thank you very much.

955. After the arrival of Chef James,

956. Chef Ramsey decided to goahead with his overnight plan

957. of giving the dreary Grasshoppera much needed makeover.

958. - Good morning. - Good morning.

959. Morning.

960. Today's the beginning of the new Grasshopper.

961. Yes, absolutely.

962. Ready?

963. Let's go have a look.

964. Welcome to the new Grasshopper.

965. Oh my god.

966. Chief, look at this.

967. My god.

968. My god. Love it.

969. That looks awesome.

970. Yeah, it's absolutely fabulous.

971. Gone are the dark, dingy colors.

972. The green walls are gone.

973. Very exciting.

974. Welcome to thenew, beautiful, vibrant color.

975. Awesome.

976. The mahogany looks much nicerwith the champagne wall.

977. It's incredible, it's bright, it's cheery.

978. Everything is beautiful.

979. Mitch, are you happy?

980. Yes, I am. Yeah?

981. Good.

982. Maureen, you happy?

983. Yeah?

984. Come on.

985. You guys have got to come together.

986. Yes? Thank you.

987. We replaced the old stained glass

988. with some modern style lamps.

989. I love these lamps.

990. Makes you happy?

991. Just put an extra spring in your step?

992. It's great. I love it.

993. It's a breath of fresh air.

994. This table, beautiful.

995. A local artist designed it.

996. Look how good this looks in here.

997. This is unbelievable.

998. It's positionedin the center of the room,

999. so it becomes a sort of focal family table.

1000. This whole thing has just gota breath of fresh air to it.

1001. Happy? OK.

1002. There's life back in this place.

1003. I can't wait to see our customers

1004. faces when they first come to see

1005. the new improved Grasshopper.

1006. I did make onemore significant change.

1007. Annette, put your hands on that box.

1008. You've been stuck in the dark ages

1009. with this horrendous way of taking orders.

1010. This is now going to makeyour life so much easier.

1011. Extraordinary.

1012. Oh my god.

1013. Amazing.

1014. A state of the art POS system by Halo.

1015. I can't match how much it's going

1016. to change everything for us.

1017. It's going to make you so much more efficient.

1018. I'll tell you this. Unbelievable.

1019. Come here.

1020. Come here, come here, come here.

1021. You're an amazing guy.

1022. Tonight, we havegot to make it happen.

1023. We have to be on top of it all tonight.

1024. Mitch looked at meand he had tears in his eyes.

1025. And he said, maybe this is our opportunity.

1026. The change in the decor

1027. will make The Grasshoppermore inviting,

1028. but the most critical makeoverhas been made to the menu.

1029. Gone are the greasy, tired, uninspired dishes.

1030. And in its place are new, vibrant, Irish-American dishes

1031. that are not only pleasing to the eye,

1032. but rich in taste and flavor.

1033. Welcome to The Grasshopper new menu.

1034. Clearly smaller.

1035. Why is it smaller?

1036. Quality, control in the costs, and trying to get consistent.

1037. Irish potato skins, fresh mozzarella sticks,

1038. corn beef and carrotspotatoes, the house burger

1039. with Irish cheddar, shepherd'spie with the most amazing mash.

1040. Chief, especially for you, Irish ale stew.

1041. Unbelievable.

1042. When he came along and showedus that Irish menu the way

1043. it was made up, I said, this is it.

1044. It's absolutely gorgeous.

1045. The new menu is fabulous.

1046. I'm really, really excited about it.

1047. Get the staff, a little taste.

1048. This food has spirit and life toit, so it'll change this place.

1049. Just like momma used to make.

1050. Chief, you need to be honest, firm,

1051. and you cannot stop being firm.

1052. And you call it as you see it.

1053. And they have to listen toyou, because you know why?

1054. - Because you're wise. - That's right.

1055. You've had success in your life.

1056. There's only one Chief, and you're it.

1057. Yeah, OK.

1058. Hey, folks.

1059. Welcome to The Grasshopper.

1060. This is our new menu.

1061. The whole new menu just looks delicious.

1062. I'm going to have the beef potato soup.

1063. Shepherd's pie.

1064. Tonight, ChefJames will be behind the line

1065. overseeing the cooks.

1066. You've got all your sauces.

1067. Keep turning.

1068. And Mitch, who is desperate

1069. not to repeat last night'sdisaster, will be expediting.

1070. All right, can I geta two beer battered shrimp,

1071. lamb sliders.

1072. Give me five.

1073. Give me five soups.

1074. Five potato soup, all day.

1075. I got this. You do the soup.

1076. Come on.

1077. OK, got to put more parsley on this.

1078. With Chef Jamescontrolling the line—

1079. You keep thatand put it in the window.

1080. Don't worry, he doesn't need the ticket.

1081. 41, huh Mitch? 41?

1082. - There you go. - Thank you.

1083. Let's go.

1084. Appetizers are movingout quickly to the customers.

1085. This is really good.

1086. Oh, wow.

1087. Thank you very much.

1088. Now the pressure shifts

1089. to Mitch to keep the kitchen organized

1090. and the momentum going.

1091. Just fire the— uh.

1092. What do you have?

1093. I need a beer batteredshrimp, and a pit— and a ham—

1094. and pea soup.

1095. Can you call it again, please?

1096. When I was watching Mitch expedite,

1097. I noticed that he wasn'tcommunicating with the line

1098. when he should have been.

1099. And he was getting himself backed up.

1100. That's going to be— this isgoing to get fucked up here.

1101. Mitch, this is another order.

1102. Mitch.

1103. Come on, you've got to talk to them, Mitch.

1104. Come on, Mitch. All right.

1105. Come on, guys. Let's go, all right.

1106. Do you understand what I'm trying to say?

1107. Fire the entree.

1108. He's going to cook what you tell him.

1109. OK, I'm sorry.

1110. I need a poor boy.

1111. I need two poor boys, lamb slider,

1112. two shrimp, four powderedshrimp, three battered shrimp.

1113. The first appetizers went out brilliantly.

1114. We have a real problem in the kitchen.

1115. And that's Mitch's expediting.

1116. You've got to get a system going.

1117. Just think.

1118. You got to get a system.

1119. If this guy was an air traffic controller,

1120. he'd be landing planes atthe wrong fucking airport.

1121. While customersanxiously wait for the food.

1122. You got your food, yet?

1123. Chef Ramsay is still waiting

1124. for Mitch to step up andtake control of his kitchen.

1125. I've got fish and chips and Irish stew.

1126. Is that a wait or an order?

1127. Oh, come on.

1128. Oh, come on.

1129. Come on.

1130. Mitch, you cannot do that to us.

1131. With the kitchenat a complete standstill—

1132. Dad, please.

1133. A frustrated Chief tries to help out.

1134. Mitch.

1135. Out of the kitchen.

1136. But it's not exactly welcomed.

1137. Don't fuck with me.

1138. Shut up.

1139. What are you telling me to shut up?

1140. I said shut up.

1141. That's not right. Get out of the kitchen.

1142. I said shut up.

1143. Just stop.

1144. Just stop.

1145. It's not working.

1146. Mario, stop.

1147. It's relaunchnight at The Grasshopper.

1148. Come on.

1149. And despite providingMitch with a new, tasty menu,

1150. and Chef James to supervise the cooks—

1151. You keep that and put it in the window.

1152. Don't worry, he doesn't need the ticket.

1153. Mitch's failure in the kitchen

1154. has resulted in a battle betweenhis wife and his father in law.

1155. Shut up.

1156. What are you telling me to shut—

1157. I said shut up.

1158. Just stop.

1159. Stop arguing.

1160. And Chef Ramsay has had enough.

1161. We're not going tocontinue along these lines.

1162. James.

1163. I'm sorry, come down please.

1164. Mitch, I want you assisting James.

1165. James, I want you expediting.

1166. All right, guys. Let's go.

1167. Regroup.

1168. For the first time in 16fucking years, work together.

1169. Start again.

1170. - Take over please. - Yes, Chef.

1171. I need those five soups right away.

1172. - Listen and assist him. - I am.

1173. Potato skins.

1174. You need to start right now. Thank you.

1175. All right, that's going.

1176. Well, run it out there, Mitch.

1177. - Run it out there. - I am.

1178. Finally.

1179. I found a job for Mitch.

1180. He's running food out.

1181. Potato skins?

1182. What table's over—

1183. Where are you going with that?

1184. Where are you going with that?

1185. Potato skins?

1186. It's 22.

1187. I was going out with food the table said,

1188. I didn't order that.

1189. I've got this— - Oh, no.

1190. I got pasta.

1191. No, she got pasta.

1192. I was going to all the wrong tables.

1193. This sucks.

1194. I don't to do this anymore.

1195. Table 40. Runner, please.

1196. All right—

1197. Mitch, get out.

1198. You, let's go.

1199. We're making progress, let's go.

1200. Chip away at this.

1201. Chef Ramsay'sdecision to move Mitch out

1202. of the kitchen and replace him with Chef

1203. James as the expediter—

1204. Guys, I have three tickets in front of me.

1205. We're almost there.

1206. Has completelyturned around dinner service.

1207. Customers are now getting their food—

1208. This is really good.

1209. And are thrilledwith what they're getting.

1210. Definitely among the best.

1211. I'm out of tickets so, guys, that's it.

1212. All right, thank you very much.

1213. Thank you, guys.

1214. As a difficult dinner service finally

1215. comes to an end, Chef Ramsay knows

1216. he has to have a difficultconversation with the owners.

1217. OK, I'm goingto be brutally honest.

1218. This restaurant will not succeed unless you make

1219. the necessary staff changes.

1220. And you can make it work, Mitch.

1221. I know you weren't professionally trained,

1222. but it's down to you.

1223. Yes.

1224. I brought you James,

1225. the expertise that you desperately need to get

1226. this ship back on course.

1227. Take advantage of James.

1228. Listen to him.

1229. Do it, and do it quick.

1230. Good night, guys.

1231. Change is scary.

1232. Good luck.

1233. But we've got to take his advice

1234. and make the right decisions.

1235. This has been one of themost toughest nightmares

1236. I've ever done, because this restaurant

1237. has everything it needs tosucceed except for one thing.

1238. A leader.

1239. I just wish that Chief was 20 years younger.

1240. Because right now, there's no one in there

1241. that can fill his shoes.

1242. Mitch, Mitch, Mitch, Mitch, Mitch.

1243. Only days after Chef Ramsay left,

1244. Chef Mario was shown the door.

1245. I need a house pasta stromboli, no veggies.

1246. The owners convinced Chef James

1247. to stay on as a consultant and properly

1248. train the kitchen staff.

1249. Great.

1250. And in the weeks that followed,

1251. Mitch took Chef Ramsay's advice to heart.

1252. That's easy, right?

1253. That is sexy.

1254. Fast and furious.

1255. Learning from Chef James.

1256. No bun for the turkey burgerand just fresh foods it out.

1257. And finally becoming the leader

1258. The Grasshopper always needed.

1259. Make it nice or make it twice.

1260. I have changed, yes.

1261. My focus is 100% on that kitchen.

1262. Thank you, folks.

1263. Everything's good?

1264. OK.

1265. Next on, on Kitchen Nightmares,

1266. Chief Ramsey heads to Boston's Little Italy

1267. to help two brothers—

1268. Anthony, don't take the wrong stuff.

1269. I'll kill you.

1270. Who are at war with each other.

1271. You've ruined the business.

1272. I hate his attitude.

1273. I hate working with him.

1274. And the family is losing hope.

1275. I feel so defeated.

1276. I can see it.

1277. Now Chef Ramsay facesone of his toughest challenges

1278. yet.

1279. It's like a ticking time

1280. bomb that's about to explode.

1281. It's going to be a battle in Boston—

1282. - Throw it back with it. - Come on.

1283. You want someone to cook?I'm not doing it.

1284. We're screwed.

1285. Next time on Kitchen Nightmares.