1. Tonight on "KitchenNightmares," Chef Ramsay
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2. heads to Carlstadt, New Jersey, and encounters the most
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3. insecure owner he has ever met.
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4. I don't even know ifl can handle this tonight.
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5. Co-owner
Mitch is a broken man.
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6. I don't know if I can make it through this.
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7. He doesn't have thesupport of his fellow partners,
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8. his father-in-law Chief—
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9. I need that now!
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10. Just get it!
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11. —and
his wife, Maureen.
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12. Out of the kitchen!
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13. What are
you talking about?
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14. I'm getting pissed.
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15. I don't give a fuckwhether you get pissed or not.
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16. Mitch is unableto control his cooks.
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17. What the fuck is going on?
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18. And the
food they serve—
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19. What is that?
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20. Look how slimy it is.
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21. How can you serve that?
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22. With an
incompetent staff—
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23. It's fucking raw.
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24. —a
disgusting kitchen—
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25. Where's the standard?
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26. —and a family
that is tearing apart.
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27. Shut up!
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28. Why do you
tell me to shut up?
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29. I'm in the kitchen.
I said shut up!
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30. I'd like to shut the doorsand just say, you know what?
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31. Frig it all.
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32. We are not going tocontinue along these lines.
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33. Just stop.
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34. Stop, hey!
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35. This is the one'Kitchen Nightmares—"
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36. Mitch, do something!
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37. —where it couldall come crashing down—
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38. I am not serving food tonight.
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39. Dinner is canceled.
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40. —before
it even starts.
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41. Give up.
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42. Close the fucking door.
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43. Carlstadt, New Jersey, a small industrial town
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44. buried in the shadow
of Meadowland Stadium.
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45. Only a mile away sits
the Grasshopper also,
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46. a family-owned Irish
pub and restaurant.
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47. - Hi, how are you gals?
- Hi, Mitch.
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48. - Good, how are you?
- How you doing?
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49. All right?
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50. Good.
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51. 17 years ago, newlyweds Mitch and Maureen
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52. Sandler purchased the restaurant
with Maureen's father,
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53. a successful restaurateurwith 40 years
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54. of experience in the business.
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55. We were excited, because you have dreams,
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56. and you say, OK.
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57. Let's go for it.
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58. So that's what we did.
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59. Ready to rock and roll, right?- Yeah, let's go.
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60. It's going to be good.
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61. It took off.
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62. We were booming.
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63. Enjoy your meal.
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64. People were coming
in left and right.
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65. All right,
this way, please.
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66. And as the
years rolled by,
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67. things started to
change in the business.
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68. Obviously it's dead tonight.
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69. Just go home, OK?
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70. As far as why the restaurantis failing, I don't know.
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71. What time are they
come in tomorrow?
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72. I don't
have the schedule.
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73. This place is a
nightmare because Mitch.
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74. Where's that going?
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75. I have no idea.
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76. His supervisionis not what it should be.
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77. Mitch, you
gotta come out here!
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78. Yeah.
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79. Mitch isresponsible for the kitchen.
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80. What am I doing in here?
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81. He's in this restauranta ridiculous amount of hours,
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82. and a majority of thosehours are not productive.
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83. Hey, where's
the toilet plunger?
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84. Can I get a bar mop, please?
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85. - How are you?
- Good.
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86. There's daily operationsof the restaurant
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87. that he absolutely shouldnot be involved in.
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88. Maybe he could commit more of his time to oversee stuff that
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89. is, you know, in the kitchen.
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90. All the other
stuff has to be done
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91. that you're not taking care of.
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92. You're doing all
that other stuff.
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93. Communication between Mitchelland his staff is nonexistent.
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94. Hey, how long does
it take to make rice?
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95. The guys don't, probably, think it's a problem.
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96. I'm surprised they
didn't make any rice.
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97. And because of that, the food at the Grasshopper
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98. - just looks awful.
- They didn't like it.
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99. They didn't say there wasa lot of flavor in it.
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100. It is so dry.
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101. He doesn't like this.
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102. That's
perfect, that steak.
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103. It was rare.
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104. Mitch, you call this soup?
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105. Get rid of this shit!
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106. My father-in-lawblames me for everything,
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107. so I'm the scapegoat.
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108. There's nobody
here, it's horrible.
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109. Need some people.
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110. If we
continue this way,
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111. we're not going to make it.
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112. I feel like my life
is falling apart.
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113. It's pretty tough.
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114. Every day, I think
about the restaurant.
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115. It's all on my shoulders.
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116. And every day it eats at me.
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117. We cannot afford this.
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118. Well, that's why we
need some help here.
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119. If Chef Ramsay can't help me, I don't know where else to turn.
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120. That's the last resort.
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121. Hello.
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122. Hi, Chef Ramsay,
I'm Maureen Sandler.
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123. Nice to meet you.
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124. Likewise, good
to see you, too.
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125. OK, this is my dad, Eddie. They call him Chief.
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126. Fantastic.
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127. Chef Ramsay, welcome.
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128. Oh, no, no.
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129. This is my husband Mitch. Hi Chef, how are you?
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130. Hi, Mitch.
Good to meet you.
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131. We're co-owners.
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132. So the three of you arerunning the business together?
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133. Correct.
Wow.
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134. I should reallystand between these two guys,
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135. because that's usually the case.
Oh, really?
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136. Why do you say that?
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137. We butt heads occasionally.
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138. Occasionally?
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139. Are you kidding?
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140. We almost kill each other.
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141. Yeah, OK.
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142. Wow.
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143. You're already
refereeing these two.
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144. I mean, who does what?
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145. I'm the one that
oversees the kitchen.
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146. OK, so I'd like
to get up-to-speed—
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147. OK.
With
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148. —with you individually
and have a quick chat.
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149. Come on this way.
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150. I'm the one that takes
care of the bills,
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151. and it's getting
tougher and tougher.
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152. So we need Chef Ramsay's help.
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153. The fact that you stood in the middle of those two guys—
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154. is it really that bad, or?
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155. Business has
changed drastically.
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156. My father has to blame somebody, and he blames my husband.
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157. Where does your
allegiance lie?
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158. With my husband, you know?
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159. I support him.
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160. How much did it
cost to build this?
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161. $3 million to get it going.
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162. That's crazy.
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163. What do you think's
wrong with the business?
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164. Mitch is one of
the biggest problems.
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165. Do you regret now,
16 years later, giving
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166. him part of the business?
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167. Yes, I do.
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168. Tell me the biggestissue inside Grasshopper.
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169. My father-in-lawblames me for everything.
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170. But is he right,
or is he wrong?
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171. Could be right,
could be wrong.
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172. Who's running it?
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173. I guess I am, right?
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174. Let's talk about the food.
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175. People seem to like it.
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176. Lovely, I can't
wait to taste that.
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177. Enjoy.
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178. Our traditional Irish
foods are good here.
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179. I think he'll like the food—
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180. I hope.
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181. Hello.
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182. - Hi, how are you?
- Good—
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183. - And first name is?
—Chef Ramsay.
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184. Annette.
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185. Annette, nice
to see you, love.
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186. Very nice to meet you.
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187. - And you are?- The floor manager here.
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188. - Floor manager.
- I'm also.
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189. How long have you been here?
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190. I've worked in thisone for six steady years.
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191. So you've been
here from day one?
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192. Day one.
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193. What's wrong with
the restaurant?
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194. Start at the top.
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195. Management or lack
off, very frustrating.
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196. Well, I love your honesty.
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197. On a scale of 1 to 10, whatwould you rate the food?
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198. A 3.
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199. Jesus.
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200. The cooks are winging it.
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201. I don't think care goes intoevery dish that they're making.
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202. Have you decided, or?
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203. Let's go for the French onion soup.
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204. OK.
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205. Shepherd's pie.
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206. And I'll go for the
fisherman's platter.
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207. Fantastic.
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208. Hungry, eh?
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209. Oh, yes.
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210. Dying to get my head
around what's going on.
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211. All right,
what's he having?
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212. First thing's first.
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213. He'd like the french onion soup.
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214. Thank you.
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215. Unbelievable.
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216. Lamps from another era.
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217. These bulkheads, they looklike my grandmother's luggage.
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218. Unbelievable.
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219. This soup, it tastes like tar.
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220. I think it's pretty good.
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221. Yes, OK?
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222. Mitch's serving
the food, which
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223. I told him is completely wrong.
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224. But unfortunately, he doesn'tknow what he's doing in here.
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225. Enjoy.
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226. Thank you.
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227. Dreadful color.
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228. Mm.
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229. Jesus.
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230. It's like somebody's
dropped sliced onions
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231. into boiling dishwater.
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232. Dreadful.
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233. How's the French onion?
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234. Yeah, off to a bad
start, unfortunately.
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235. It's like someone's
pissed in my soup.
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236. Well that's not good.
We'll take this away.
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237. That was dreadful.
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238. All right, guys.
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239. The French onion, he
said, it's like piss.
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240. Flavor, he said,
it was not good.
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241. We know.
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242. I know.
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243. I don't know.
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244. I'll find out.
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245. The kitchen staff will
do what they want to do,
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246. and do as little as possible.
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247. Mitch should grab the ball withthe horns and be combatant.
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248. All right,
shepherd's pie.
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249. Here we go.
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250. Thank you, Gabrielle.
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251. He makes a
good shepherd's pie.
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252. All right, chef.
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253. Thank you.
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254. Shepherd's pie.
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255. Wow.
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256. That's a very bizarre
looking shepherd's pie.
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257. Did someone put gravy on
top of my crispy mash?
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258. Yes.
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259. That is a shocker.
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260. Like someone's put
snot all over my mash.
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261. And that gravy is made from?
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262. Beef.
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263. Beef stock on
a shepherd's pie?
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264. Yes.
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265. But shepherd's
pie is made out of—
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266. This one
is actually beef.
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267. So it's a cottage pie,
not a shepherd's pie.
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268. Because shepherd stands for the?
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269. The sheep.
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270. The sheep.
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271. I'll be back to check on you.
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272. Oof.
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273. Cold, congealed gravy.
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274. Just like glue.
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275. So how are we doing?
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276. Taste that.
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277. For me.
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278. Ouch.
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279. - Just gross.
- Yeah.
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280. And it's not hot either.
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281. That's
probably the reason
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282. why they're not coming back.
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283. It's just watery.
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284. Damn.
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285. There was two
strikes right away.
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286. And I was fairly
confident that he would
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287. like one of them at least.
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288. You all right?
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289. Fine.
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290. Yes, sir.
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291. Damn.
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292. There's a lot of
pain on Mitch's face.
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293. You're batting zero.- Yeah.
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294. A big, uh— whiff.
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295. All right, chef, this isour broad fisherman's platter.
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296. Flounder, scallops, and shrimp.
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297. Thank you.
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298. Fucking hell.
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299. My god.
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300. Oh, boy.
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301. That's gross.
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302. Christ.
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303. No good, chef?
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304. Soft, bland, rubbery.
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305. I didn't know it
would be this bad.
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306. Thank you.
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307. OK.
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308. Oh, no.
This is not good.
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309. This is— you saved—
- This is the worst.
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310. —the worst—
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311. This is the worst
of the worst, right?
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312. —to the end.
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313. You know, you're
here 16 years,
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314. so you think your
food is decent.
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315. To hear otherwise
is kind of shocking.
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316. I don't know if I'm goingto make it through this.
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317. Coming up.
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318. Where's the fridge?
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319. A shocking inspection.
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320. Look
how slimy it is.
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321. That's what you cooked
my scallops from.
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322. It's like it's been
attacked by cats.
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323. A gruesome discovery.
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324. How
can you serve that?
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325. And a Kitchen
Nightmares first—
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326. We're screwed.
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327. —that has Gordonrunning for the door.
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328. I'm not serving
that shit in there.
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329. - No way.
- Dinner is canceled.
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330. I didn't know it
would be this bad.
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331. Thoroughly
disgusted with lunch—
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332. Fucking hell, that's gross.
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333. Chef
Ramsay wants to meet
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334. the chefs responsible
for this supposed
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335. authentic Irish cuisine.
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336. Come around this side, please?
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337. So who's the chef?
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338. Mario.
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339. How long you been here, sir?
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340. I would say from 1997.
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341. Did you taste any of
the food that came back?
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342. - Yes, I did.
- You did.
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343. What was your thoughts?
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344. You thought it was OK?
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345. Obviously, because
you're smiling.
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346. I'm embarrassed.
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347. You're from Ireland.
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348. Yes.
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349. What I had there today hadnothing to do with Ireland.
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350. Shepherd's pie?
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351. Well, fuck me, that
wasn't shepherd's pie.
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352. If you went to
Dublin and you served
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353. shepherd's pie like that, they would shoot you.
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354. The food is embarrassing.
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355. Bland.
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356. Cooked dreadfully.
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357. It has no flavor.
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358. Where's the pot of scallops?
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359. Where do you keep those?
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360. Right there.
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361. Show it to me, please.
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362. Is that what you used on mine?
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363. So that's what you cookedmy scallops from, yeah?
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364. Are they frozen?
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365. They were frozen, but
their not frozen now?
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366. Yep.
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367. You've got no chance
of cooking that decent.
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368. Oh my gosh.
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369. I was dying.
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370. I was mortified.
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371. It's not hidden.
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372. It wasn't a secret.
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373. You just have to go in
and open a fridge door.
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374. What's that in there?
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375. I don't think anybodywalked into the refrigerators
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376. or the walk in box or
inspected it at all.
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377. Everything's frozen.
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378. It's frozen.
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379. That's what he's getting.
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380. Nothing's fresh.
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381. Hold on, hold on.
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382. Maureen, come over.
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383. Mitch, come over, please.
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384. What is that?
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385. How old are they?
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386. That's two days old?
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387. It's a funny two days.
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388. How are you going
to recook them?
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389. Help me.
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390. What were you going to do?
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391. You refry it?
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392. Yeah.
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393. So it's fried twice.
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394. I want to throw up.
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395. There's not enough
liquor in that bar
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396. to get them inebriated enoughto even attempt to eat that.
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397. Is there any control
in here, guys?
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398. Oh, what is that?
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399. And
can see that there?
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400. Blood.
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401. Blood from where?
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402. Blood from themeat on the mozzarella sticks.
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403. Come on, guys.
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404. Thank god I didn't have afucking mozzarella sticks.
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405. It looked like a
blood transfusion
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406. going on down there.
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407. Mitch, when was the last timeyou went through the fridge?
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408. Uh.
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409. Talk to me, please.
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410. I have not gone
through this fridge.
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411. Yep.
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412. I left it up to my staff.
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413. All right?
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414. I knew I had a problem
with Mitch as far
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415. as that supervision
was involved,
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416. but I didn't think it
was this bad, you know?
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417. You've got
raw meat here, cooked
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418. meat, salami, blood in there. Fuck.
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419. Come on, please.
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420. Don't do this to yourself, let alone the customers.
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421. Rule number one when
learning to cook,
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422. you cannot store
raw meat and cooked
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423. meat on the same fucking shelfin the same fucking fridge.
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424. The whole fucking thing hasgot a cross contamination.
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425. Chief, give me something.
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426. Lack of supervision in here.
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427. Where's the rest
of the fridge?
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428. This way.
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429. That's what I need to see.
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430. What's in there?
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431. Chicken tenders.
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432. Why's it all bubbly and slimy?
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433. The chicken comes like that?
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434. Look how slimy it is.
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435. Look how slimy it is.
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436. Look at it.
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437. Shit.
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438. My god, it's horrific.
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439. It's totally embarrassing.
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440. What is this?
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441. How you serve that?
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442. It's like it's been
left out for days
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443. and it's been attacked by cats.
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444. This is where your
money's going.
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445. Irrespective of where thecustomer's aren't coming
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446. from, but just from the base.
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447. I am so embarrassed.
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448. I know, because
I pay the bills.
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449. Let me tell you now,
I would never, never
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450. have put a spoon of
anything in my mouth
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451. if I knew this was taking place.
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452. It's shocking to see just theextent of cross-contamination.
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453. Does no one check on it?
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454. Sorry, Chief.
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455. You may be the
chief, but I swear
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456. to God if there's one thingThe Grasshopper hasn't got,
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457. is a leader.
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458. We should all be
ashamed of ourselves.
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459. At this point in time,I'd like to shut the doors
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460. and just say, you know
what, break it off.
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461. Someone has got to help
me here a little bit.
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462. I cannot help a situationwho are not willing to help
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463. themselves, and you don't needme to come in here and turn
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464. your fridge upside down.
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465. Mitch, if you're the one
with the hands on role
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466. in this business, and
you're supporting them,
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467. and you're the mentoring
figure, we're screwed.
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468. We have people coming tonight. What are we going to do?
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469. I can guarantee you one thing.
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470. I am not serving food tonightwith that shit in there.
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471. No way.
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472. What's
that in there?
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473. After a horrifyinginspection in the kitchen—
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474. The whole thing has got
a cross-contamination.
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475. Chef Ramsay
was left with no choice.
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476. I am not serving
that shit in there.
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477. No way.
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478. I'm beyond, beyond embarrassedabout this situation.
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479. Shutting down our
dinner service—
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480. it's a nightmare.
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481. We cannot afford this.
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482. And OK, you want to open.
Copy !req
483. Fine.
Copy !req
484. Of course I want
business in here.
Copy !req
485. But open with what?
Copy !req
486. Take one good look atyourselves and fucking think.
Copy !req
487. I need some air, guys.
Copy !req
488. Air and a stomach pump.
Copy !req
489. We have never
closed for dinner, ever.
Copy !req
490. I mean, we've had eight
inches of snow outside
Copy !req
491. and we've opened.
Copy !req
492. Mitch, there has tobe leadership in the kitchen.
Copy !req
493. What are you
going to do tonight?
Copy !req
494. And guess what
they're throwing out?
Copy !req
495. They're throwing dollars out.
Copy !req
496. And guess who's paying for It?
Copy !req
497. We are.
Copy !req
498. We're paying for it.
Copy !req
499. What just happened heretonight was kind of a disaster.
Copy !req
500. Mitch knows that this
whole thing, right now,
Copy !req
501. tonight, is his responsibility.
Copy !req
502. If we can't serve
any food the way it is,
Copy !req
503. then dinner's cancelled.
I'm shocked.
Copy !req
504. I'm drained emotionally.
Copy !req
505. I hope this does not
happen, ever again,
Copy !req
506. otherwise we won't be here.
Copy !req
507. Mitch—
Copy !req
508. When I said OK—
Copy !req
509. Why are you starting
to fight with me now?
Copy !req
510. - All right?
- I'm just saying.
Copy !req
511. I just—
- All right, no more.
Copy !req
512. That's where my focus is.
Copy !req
513. Bad news, folks.
Copy !req
514. Sorry, we're not open tonight.
Copy !req
515. There wasn't a lot of
supervision in there,
Copy !req
516. and I guess the shit
has hit the fan today.
Copy !req
517. - I'm sorry, everybody.
- Aw.
Copy !req
518. Sorry about that.
Copy !req
519. Definitely, I'm embarrassed.
Copy !req
520. As Chief returnsfrom telling customers
Copy !req
521. the restaurant is
closed, inside,
Copy !req
522. a leader has
emerged to supervise
Copy !req
523. the cleaning of the kitchen.
Copy !req
524. Mitch, all of this has to be thrown out.
Copy !req
525. But it's not Mitch.
Copy !req
526. Because the
blood was coming down.
Copy !req
527. Throw it out.
Get rid of it.
Copy !req
528. It's Maureen.
Right?
Copy !req
529. That has to go.
It's very upsetting.
Copy !req
530. The food that's going intothat garbage is our profits.
Copy !req
531. Throw out.
Copy !req
532. It's gone.
Copy !req
533. And here we are in a situationwhere we're not making profits.
Copy !req
534. Mitch, this
has to be thrown out.
Copy !req
535. This has to go.
Copy !req
536. All right, Maureen.
Copy !req
537. All right, all right, all right.
Copy !req
538. Everything was thrown
away, disposed of,
Copy !req
539. scrubbed, washed, cleaned.
Copy !req
540. And we'll start again.
Copy !req
541. We're cleaning.
Copy !req
542. We're closed.
Copy !req
543. Everything's got to be clean.
Copy !req
544. After an
eye opening first day,
Copy !req
545. Chef Ramsay realizes
that it's not
Copy !req
546. just the restaurant
that is on the line,
Copy !req
547. but Mitch and Maureen's
marriage as well.
Copy !req
548. Morning.
Hi, Chef.
Copy !req
549. How are you?
Copy !req
550. Good,
how are you doing?
Copy !req
551. - Good.
- Tough day yesterday.
Copy !req
552. Yeah, I'll say.
Copy !req
553. Well, this is my home.
Copy !req
554. Who's that?
Copy !req
555. It's Mitch.
Copy !req
556. Seriously?
Copy !req
557. Seriously.
Copy !req
558. When
was that taken?
Copy !req
559. 13 years ago.
Copy !req
560. Wow.
Copy !req
561. Mitch and I, back in theday, we were best of friends.
Copy !req
562. And through the
years now, he's not
Copy !req
563. the same person he used to be.
Copy !req
564. And that's the hard thing
Copy !req
565. When you opened
that restaurant,
Copy !req
566. you get married
at the same time.
Copy !req
567. Right.
Copy !req
568. The guy I'm seeing today—
Copy !req
569. You saw that picture.
Copy !req
570. That's not the same person.
Copy !req
571. You haven't got
your breathing space,
Copy !req
572. Mitch is being suffocated, andimportantly, the man's getting
Copy !req
573. destroyed on a daily basis.
Copy !req
574. I— complained to my father.
Copy !req
575. When he does, like, the bustingchops and breaking him down,
Copy !req
576. I'm like, how dare you.
Copy !req
577. So there was me in between, you know what I mean?
Copy !req
578. Yeah.
Copy !req
579. It's fragmented to
where there's nothing
Copy !req
580. constructive taking place.
Copy !req
581. But in Mitch—
Copy !req
582. I think there's a
broken man there.
Copy !req
583. He's spent.
Copy !req
584. He works his ass off.
Copy !req
585. And what does he get?
Copy !req
586. What's his pay off?
Copy !req
587. 16 years in that business.
Copy !req
588. And it's not right that
we're in this situation.
Copy !req
589. And it's our doing.
Copy !req
590. But we have to make adecision on which way to go.
Copy !req
591. The turnaround's
going to start today.
Copy !req
592. We need to start
getting Mitch back.
Copy !req
593. OK.
Copy !req
594. And help him ascertain someform of pride back in his work.
Copy !req
595. Honestly, the
turnaround will be huge,
Copy !req
596. but I can't do that without you.
Copy !req
597. I'm ready, man.
Copy !req
598. As far as the
business is concerned,
Copy !req
599. and what is at stake,
it's our family life.
Copy !req
600. I'll see you back
at the restaurant.
Copy !req
601. At
the end of the day,
Copy !req
602. this place can't control us.
Copy !req
603. It's time for us to control it.
Copy !req
604. So— whatever it takes.
Copy !req
605. Now convincedthat Maureen will give Mitch
Copy !req
606. the support he
desperately needs,
Copy !req
607. Chef Ramsey heads back
to The Grasshopper
Copy !req
608. to see if the restaurant
is clean enough
Copy !req
609. to open for dinner.
Copy !req
610. Can I
just have a look?
Copy !req
611. I hope Chef
Ramsey will see
Copy !req
612. a big change in the way we'rerunning this kitchen today.
Copy !req
613. It's better
than yesterday, yeah.
Copy !req
614. All right, guys, get set
up for service tonight.
Copy !req
615. I want this set
up completely, OK?
Copy !req
616. We learned from
what went on yesterday,
Copy !req
617. and hope we get
through it OK today.
Copy !req
618. I don't even know if I can even handle this tonight.
Copy !req
619. Don't beat yourself
up all the time.
Copy !req
620. Don't— stop
beating yourself up.
Copy !req
621. beating myself up.
Copy !req
622. It's hard.
Copy !req
623. Enough.
Copy !req
624. Mitch is gung ho.
Copy !req
625. He'll give it a whirl.
Copy !req
626. But he has to learn to
be a better communicator
Copy !req
627. and to work together as
a team, or else we're
Copy !req
628. not going to make it.
Copy !req
629. While Maureen
tried to energize Mitch,
Copy !req
630. Chef Ramsay knows thatyears of disappointing his
Copy !req
631. wife and his father-in-law—
Copy !req
632. Mitch,
you have two seconds?
Copy !req
633. Yes, sir.
Copy !req
634. Can I takeyou to the office, please?
Copy !req
635. —has resulted
in a complete loss
Copy !req
636. of confidence for Mitch.
Copy !req
637. - Are you OK?
- Am I OK?
Copy !req
638. - Yeah.
- Yeah.
Copy !req
639. Yeah.
Copy !req
640. OK, tonight I want you
to really seriously—
Copy !req
641. Yeah?
Copy !req
642. —make it work.
Copy !req
643. You've got to get this right.
Copy !req
644. Run it.
Copy !req
645. Let them hear your voice.
Copy !req
646. You wear your heart onyour sleeve, you hear that.
Copy !req
647. I know.
Copy !req
648. I get emotional, you know.
Copy !req
649. I can see that.
I can see that.
Copy !req
650. I can see that.
Copy !req
651. But relax.
Copy !req
652. You can do this.
Copy !req
653. The minute you find that voice—
Copy !req
654. Yeah.
Copy !req
655. They'll all back off.
Copy !req
656. You can do it.
Copy !req
657. Yeah, let's go.
Copy !req
658. Let's go.
Copy !req
659. Let's go.
Copy !req
660. After hopefullyenergizing Mitch,
Copy !req
661. Chef Ramsay turns his
attention to the menu—
Copy !req
662. OK, Mario, let's go.
Copy !req
663. —adding two
appropriate specials,
Copy !req
664. authentic Irish shepherd'spie and fish and chips.
Copy !req
665. OK.
Copy !req
666. Cut all the vegetables nice andfine, so as it starts to cook
Copy !req
667. it disintegrates in the mince.
Copy !req
668. Salt, please?
Copy !req
669. I know you don't use it.
Copy !req
670. Salt?
Copy !req
671. Salt?
Copy !req
672. Salt?
Copy !req
673. No?
Copy !req
674. Thank you.
Copy !req
675. Season.
Copy !req
676. OK, from there— mashedpotatoes are made with cheese.
Copy !req
677. It seasons it.
Copy !req
678. Come on, guys.
Copy !req
679. I want you to taste it.
Copy !req
680. The shepherd's
pie was awesome.
Copy !req
681. I was excited about that.
Copy !req
682. I enjoyed it, my
staff enjoyed it,
Copy !req
683. and I hope the
customers will, too.
Copy !req
684. OK, the fish.
Copy !req
685. Lightly seasoned flour.
Copy !req
686. You don't want to
just drop it in, right?
Copy !req
687. No.
Copy !req
688. Guys, it's a piece of fish.
Copy !req
689. It's not a dish cloth.
Copy !req
690. Crisp butter.
Copy !req
691. So season it as it cools down.
Copy !req
692. Chief, what do you think?
Copy !req
693. Oh, that's it.
Copy !req
694. We should do
this long time ago.
Copy !req
695. Two specials.
Copy !req
696. We roll them.
Copy !req
697. Because I'm with you, you're expediting big time.
Copy !req
698. I don't know if I'm
going to be the leader,
Copy !req
699. but I'm going to try.
Copy !req
700. I'm not confident.
Copy !req
701. I just want to crawl
in to a fucking hole.
Copy !req
702. Coming up—
Copy !req
703. We
cannot serve that.
Copy !req
704. Chef Ramsey getsto observe a dinner service.
Copy !req
705. Bit raw.
Copy !req
706. Will Mitch
find his confidence?
Copy !req
707. You're not helping any, you're not doing anything here,
Copy !req
708. so what good are you?
Copy !req
709. Will the kitchenstaff rise to the occasion?
Copy !req
710. Where's the standards?
Copy !req
711. And will thisfamily finally come together?
Copy !req
712. Get out of the kitchen.
Copy !req
713. I need you to shut up.
Copy !req
714. What are you telling
me to shut up—
Copy !req
715. I said shut up.
Copy !req
716. One thing's
for sure: Chef Ramsey
Copy !req
717. has his work cut out for him.
Copy !req
718. We're not going tocontinue along these lines.
Copy !req
719. It's not worth it.
Copy !req
720. That's all comingup on Kitchen Nightmares
Copy !req
721. After refusing to
open on night one—
Copy !req
722. I am not serving
that shit in there.
Copy !req
723. Chef
Ramsay strengthens
Copy !req
724. the menu with his versionof a shepherd's pie and fish
Copy !req
725. and chips.
Copy !req
726. Oh, that's it.
Copy !req
727. Now he
is hoping to get
Copy !req
728. some encouraging signs as hewatches Mitch and his staff
Copy !req
729. during a dinner service.
Copy !req
730. Ticket.
Yes?
Copy !req
731. Excuse me?
Copy !req
732. by order?
Copy !req
733. I haven't got a
clue what he says.
Copy !req
734. Is that Spanish?
Scottish?
Copy !req
735. Irish?
What's he talking about?
Copy !req
736. The fish and cheese.
We make by order?
Copy !req
737. Cheese what?
Copy !req
738. Are you making thefish and chips by order?
Copy !req
739. What do you mean, by order?
Copy !req
740. You cook in advance sometimes?
Copy !req
741. No, you're not
pre-cooking nothing.
Copy !req
742. Shit, no.
Copy !req
743. They fry fish up in advance?
Copy !req
744. You're kidding me.
Copy !req
745. Jesus Christ.
Copy !req
746. A burger takes
ten minutes to cook.
Copy !req
747. You can't cook a burger faster.
Copy !req
748. When it's cooked, we send it.
Copy !req
749. OK.
Copy !req
750. OK, here we go.
Copy !req
751. Hello, how are you?
Copy !req
752. We have two homemadespecials: the shepherd's pie
Copy !req
753. and the fish and chips.
Copy !req
754. I'll have the fish and chips.
Copy !req
755. I'm going to get me
the shepherd's pie.
Copy !req
756. I'll have the fish and chips.
Copy !req
757. Mitch, here we go.
Copy !req
758. - First table's here, yes?
- Where're you going?
Copy !req
759. Stay here.
Nope.
Copy !req
760. Where's he going?
Copy !req
761. I don't know where he's going.
Copy !req
762. Timbuktu or fucking
I don't know.
Copy !req
763. What do you want?
Relax.
Copy !req
764. I told you to stay there.
Copy !req
765. I'm not going anywhere.
Copy !req
766. No way are you ready
anybody's bitch tonight.
Copy !req
767. Come on.
Copy !req
768. I need one fish and chipsspecial and three shepherd pie
Copy !req
769. specials.
Copy !req
770. Sure, Mitch.
Copy !req
771. Mario's the only onethat's listening to Mitch.
Copy !req
772. Everybody got me, right?
Copy !req
773. Hello down there.
Copy !req
774. I need beer batteredlrish sausage and chips.
Copy !req
775. Yes, Mitch.
Copy !req
776. Yes, Mitch.
Copy !req
777. Listen up.
Copy !req
778. I need a fish and
chips, a shepherd's pie,
Copy !req
779. and a sliced steak.
Copy !req
780. Yes, Mitch.
Copy !req
781. Yes, Mitch.
Copy !req
782. It appears asthough Mitch and the kitchen
Copy !req
783. are now on the same
page, and the cooks are
Copy !req
784. beginning to fill the orders.
Copy !req
785. What'd she say, 40?
Copy !req
786. - I don't know.
- You don't know.
Copy !req
787. I'll have to wait
until she comes back.
Copy !req
788. Oh, Jesus.
Copy !req
789. But Chef
Ramsay notices
Copy !req
790. another potential
communication problem.
Copy !req
791. Don't youhave a copy of the tickets?
Copy !req
792. No, I don't have them.
Copy !req
793. An expediter needs the
control of the tickets.
Copy !req
794. Wow.
Copy !req
795. We haven't even got
a decent POS system.
Copy !req
796. So there's their order.I need that now.
Copy !req
797. - Yeah.
- Just get it.
Copy !req
798. Yeah.
Copy !req
799. There's confusion
with the dupes
Copy !req
800. all the time because
it's all handwritten.
Copy !req
801. It's so antiquated, it's just—
Copy !req
802. - it's ridiculous.
- Come on, guys.
Copy !req
803. Tickets are climbing up.
Copy !req
804. I did.
Copy !req
805. It's fine.
Copy !req
806. While the chefsrush to push food out—
Copy !req
807. Just stop.
Copy !req
808. That was the
French onion soup.
Copy !req
809. Little attention isbeing paid to quality control.
Copy !req
810. Just stop for two seconds.
Copy !req
811. Look.
Copy !req
812. We cannot serve that.
Copy !req
813. We cannot go to this extentand try to start building
Copy !req
814. a reputation by serving that.
Copy !req
815. When you're the
expediter, you're
Copy !req
816. the last point of control.
Copy !req
817. Control, right.
Copy !req
818. Right.
Copy !req
819. So your standards are there.
Copy !req
820. Their standards are there.
Copy !req
821. You've got to startputting in some structure.
Copy !req
822. Come on, Mitch.
Copy !req
823. Please.
Copy !req
824. I want this one here.
Copy !req
825. We're working on it, Chief.
Copy !req
826. Right now they're going out.
Copy !req
827. Waiting a long, long time.
Copy !req
828. Get the fuck out.
Copy !req
829. Fish and chips for 43.
Copy !req
830. After a slow start—
Copy !req
831. Fish and chips.
Copy !req
832. Food is now makingits way out to the diners.
Copy !req
833. Everything's good?
Copy !req
834. OK.
Copy !req
835. And while
the new specials
Copy !req
836. are making a good impression—
Copy !req
837. Yeah.
Copy !req
838. The regular menu—
Copy !req
839. It's like, raw.
Copy !req
840. Isn't
impressing anyone.
Copy !req
841. That's disgusting.
Copy !req
842. This is gross.
Copy !req
843. My apologies.
Copy !req
844. That was supposed to be mediumwell, and that's medium rare.
Copy !req
845. Come on, god.
Copy !req
846. This was supposedto be medium well.
Copy !req
847. All right, I
need another burger.
Copy !req
848. Medium well.
Copy !req
849. Where's the standard?
Copy !req
850. What burger?
Copy !req
851. Come on, guys.
Copy !req
852. How could you
fuck up a hamburger?
Copy !req
853. I'm still upset.
Copy !req
854. Medium, yes?
Copy !req
855. Yes.
Copy !req
856. Fuck.
Copy !req
857. Come here.
Copy !req
858. All of you, come here.
Copy !req
859. Touch it.
Copy !req
860. It's fucking raw.
Copy !req
861. Did you check it?
Copy !req
862. No, I didn't.
Copy !req
863. Come on.
Copy !req
864. Mario.
Copy !req
865. All I want is a burger.
Copy !req
866. A fucking burger.
Copy !req
867. Come on.
Copy !req
868. What the fuck is going on?
Copy !req
869. Why don't you go outsideand say hi to people?
Copy !req
870. No.
I just go out.
Copy !req
871. If you're not helping any, you're not doing anything
Copy !req
872. here, so what good are you?
Copy !req
873. Two hours intodinner service, and the kitchen
Copy !req
874. is beginning to unravel.
Copy !req
875. It's soft.
Copy !req
876. This is just cold.
Copy !req
877. With dish—
Copy !req
878. Is that all right? too rare?
Copy !req
879. After dish—
Copy !req
880. The penne is raw?
Copy !req
881. Coming back.
Copy !req
882. Oh, dear.
Copy !req
883. Sorry, would you mind if I justtake that away for two seconds?
Copy !req
884. - I'm so sorry.
- Sure.
Copy !req
885. Excuse me.
Copy !req
886. Have you got two
seconds, Maureen?
Copy !req
887. Boys.
Copy !req
888. Let me just tell you something.
Copy !req
889. When I was busting my chopsearlier making it for you,
Copy !req
890. I travel back for fiveminutes and you send that out.
Copy !req
891. Chef—
Copy !req
892. Chef?
Copy !req
893. Come on, guys.
Copy !req
894. On the back of 115 customersand two and a half hours,
Copy !req
895. resolved to that.
Copy !req
896. Chef Ramsey was justlike, to hell with all of you.
Copy !req
897. There's no passion.
Copy !req
898. There's no care for any
of the food coming out.
Copy !req
899. All you fuckers getting paid.
Copy !req
900. Where's the worry on your faces?
Copy !req
901. If you were my
brigade, I would have
Copy !req
902. fired you fucking 16 years ago.
Copy !req
903. You, you, you, you,
you, and fucking you.
Copy !req
904. The dinner serviceis now approaching three hours.
Copy !req
905. It's raw.
Copy !req
906. And a steady
stream of dishes
Copy !req
907. has been returned
to the kitchen.
Copy !req
908. If you
were my brigade,
Copy !req
909. I would have fired youfucking sixteen years ago.
Copy !req
910. Chef Ramsey
is fed up, and he
Copy !req
911. knows he needs to
make an unusual move
Copy !req
912. to save this restaurant.
Copy !req
913. Hi.
Copy !req
914. James, it's Gordon.
Copy !req
915. Yeah, listen.
Copy !req
916. Buddy, I need some help
and I need it quickly.
Copy !req
917. Can you get yourself down here?
Copy !req
918. The Grasshopper.
Copy !req
919. Please.
Copy !req
920. Yeah, yeah, yeah.
Copy !req
921. Two more, right?
Copy !req
922. Back inside
the restaurant—
Copy !req
923. What's going on
with the last one?
Copy !req
924. The final ordersof the night go out.
Copy !req
925. Thank you very
much, have a good night.
Copy !req
926. That was a disaster.
Copy !req
927. Brutal.
Copy !req
928. That was very brutal.
Copy !req
929. I'm shocked.
Copy !req
930. I'm drained.
Copy !req
931. Tired.
Copy !req
932. That was rough.
Copy !req
933. A real frickin' disaster.
Copy !req
934. In there, they turn up,
they pick up the check,
Copy !req
935. and they piss off home.
Copy !req
936. They're not here for you.
Copy !req
937. I realized, I had to
do something drastic.
Copy !req
938. I've called for a very
talented local chef,
Copy !req
939. and he just got here.
Copy !req
940. James, please.
Copy !req
941. This guy has worked
in some of the best
Copy !req
942. - restaurants in America.
- Hey, Chef.
Copy !req
943. Good to see you.
Copy !req
944. You too.
Copy !req
945. Tomorrow, he's
going to work with me
Copy !req
946. and implement a standard
here that needs to be
Copy !req
947. put in place to move forward.
Copy !req
948. And by the way, he's
not only a chef.
Copy !req
949. He's Irish.
Copy !req
950. Tomorrow, we relaunch, westick together as a team,
Copy !req
951. and we kick ass.
Copy !req
952. I'll see you in the morning.- Good night.
Copy !req
953. Thank you.
Copy !req
954. Thank you very much.
Copy !req
955. After the
arrival of Chef James,
Copy !req
956. Chef Ramsey decided to goahead with his overnight plan
Copy !req
957. of giving the dreary Grasshoppera much needed makeover.
Copy !req
958. - Good morning.
- Good morning.
Copy !req
959. Morning.
Copy !req
960. Today's the beginning
of the new Grasshopper.
Copy !req
961. Yes, absolutely.
Copy !req
962. Ready?
Copy !req
963. Let's go have a look.
Copy !req
964. Welcome to the new Grasshopper.
Copy !req
965. Oh my god.
Copy !req
966. Chief,
look at this.
Copy !req
967. My god.
Copy !req
968. My god.
Love it.
Copy !req
969. That looks awesome.
Copy !req
970. Yeah, it's
absolutely fabulous.
Copy !req
971. Gone are the
dark, dingy colors.
Copy !req
972. The green walls are gone.
Copy !req
973. Very exciting.
Copy !req
974. Welcome to thenew, beautiful, vibrant color.
Copy !req
975. Awesome.
Copy !req
976. The mahogany looks much nicerwith the champagne wall.
Copy !req
977. It's incredible, it's bright, it's cheery.
Copy !req
978. Everything is beautiful.
Copy !req
979. Mitch,
are you happy?
Copy !req
980. Yes, I am.
Yeah?
Copy !req
981. Good.
Copy !req
982. Maureen, you happy?
Copy !req
983. Yeah?
Copy !req
984. Come on.
Copy !req
985. You guys have got
to come together.
Copy !req
986. Yes?
Thank you.
Copy !req
987. We replaced
the old stained glass
Copy !req
988. with some modern style lamps.
Copy !req
989. I love these lamps.
Copy !req
990. Makes you happy?
Copy !req
991. Just put an extra
spring in your step?
Copy !req
992. It's great.
I love it.
Copy !req
993. It's a breath of fresh air.
Copy !req
994. This
table, beautiful.
Copy !req
995. A local artist designed it.
Copy !req
996. Look how good
this looks in here.
Copy !req
997. This is unbelievable.
Copy !req
998. It's positionedin the center of the room,
Copy !req
999. so it becomes a sort
of focal family table.
Copy !req
1000. This whole thing has just gota breath of fresh air to it.
Copy !req
1001. Happy?
OK.
Copy !req
1002. There's life back in this place.
Copy !req
1003. I can't wait to
see our customers
Copy !req
1004. faces when they
first come to see
Copy !req
1005. the new improved Grasshopper.
Copy !req
1006. I did make onemore significant change.
Copy !req
1007. Annette, put your
hands on that box.
Copy !req
1008. You've been stuck
in the dark ages
Copy !req
1009. with this horrendous
way of taking orders.
Copy !req
1010. This is now going to makeyour life so much easier.
Copy !req
1011. Extraordinary.
Copy !req
1012. Oh my god.
Copy !req
1013. Amazing.
Copy !req
1014. A state of the art
POS system by Halo.
Copy !req
1015. I can't match
how much it's going
Copy !req
1016. to change everything for us.
Copy !req
1017. It's going to make you
so much more efficient.
Copy !req
1018. I'll tell you this.
Unbelievable.
Copy !req
1019. Come here.
Copy !req
1020. Come here, come here, come here.
Copy !req
1021. You're an amazing guy.
Copy !req
1022. Tonight, we havegot to make it happen.
Copy !req
1023. We have to be on top
of it all tonight.
Copy !req
1024. Mitch looked at meand he had tears in his eyes.
Copy !req
1025. And he said, maybe this
is our opportunity.
Copy !req
1026. The
change in the decor
Copy !req
1027. will make The Grasshoppermore inviting,
Copy !req
1028. but the most critical makeoverhas been made to the menu.
Copy !req
1029. Gone are the greasy, tired, uninspired dishes.
Copy !req
1030. And in its place are new, vibrant, Irish-American dishes
Copy !req
1031. that are not only
pleasing to the eye,
Copy !req
1032. but rich in taste and flavor.
Copy !req
1033. Welcome to The
Grasshopper new menu.
Copy !req
1034. Clearly smaller.
Copy !req
1035. Why is it smaller?
Copy !req
1036. Quality, control in the costs, and trying to get consistent.
Copy !req
1037. Irish potato skins,
fresh mozzarella sticks,
Copy !req
1038. corn beef and carrotspotatoes, the house burger
Copy !req
1039. with Irish cheddar, shepherd'spie with the most amazing mash.
Copy !req
1040. Chief, especially for
you, Irish ale stew.
Copy !req
1041. Unbelievable.
Copy !req
1042. When he came along and showedus that Irish menu the way
Copy !req
1043. it was made up, I
said, this is it.
Copy !req
1044. It's absolutely gorgeous.
Copy !req
1045. The new menu is fabulous.
Copy !req
1046. I'm really, really
excited about it.
Copy !req
1047. Get the staff, a little taste.
Copy !req
1048. This food has spirit and life toit, so it'll change this place.
Copy !req
1049. Just like
momma used to make.
Copy !req
1050. Chief, you
need to be honest, firm,
Copy !req
1051. and you cannot stop being firm.
Copy !req
1052. And you call it as you see it.
Copy !req
1053. And they have to listen toyou, because you know why?
Copy !req
1054. - Because you're wise.
- That's right.
Copy !req
1055. You've had success
in your life.
Copy !req
1056. There's only one
Chief, and you're it.
Copy !req
1057. Yeah, OK.
Copy !req
1058. Hey, folks.
Copy !req
1059. Welcome to The Grasshopper.
Copy !req
1060. This is our new menu.
Copy !req
1061. The whole new menu
just looks delicious.
Copy !req
1062. I'm going to have
the beef potato soup.
Copy !req
1063. Shepherd's pie.
Copy !req
1064. Tonight, ChefJames will be behind the line
Copy !req
1065. overseeing the cooks.
Copy !req
1066. You've
got all your sauces.
Copy !req
1067. Keep turning.
Copy !req
1068. And Mitch,
who is desperate
Copy !req
1069. not to repeat last night'sdisaster, will be expediting.
Copy !req
1070. All right, can I geta two beer battered shrimp,
Copy !req
1071. lamb sliders.
Copy !req
1072. Give me five.
Copy !req
1073. Give me five soups.
Copy !req
1074. Five potato soup, all day.
Copy !req
1075. I got this.
You do the soup.
Copy !req
1076. Come on.
Copy !req
1077. OK, got to put more
parsley on this.
Copy !req
1078. With Chef Jamescontrolling the line—
Copy !req
1079. You keep thatand put it in the window.
Copy !req
1080. Don't worry, he doesn't
need the ticket.
Copy !req
1081. 41, huh Mitch?
41?
Copy !req
1082. - There you go.
- Thank you.
Copy !req
1083. Let's go.
Copy !req
1084. Appetizers are movingout quickly to the customers.
Copy !req
1085. This is really good.
Copy !req
1086. Oh, wow.
Copy !req
1087. Thank you very much.
Copy !req
1088. Now the
pressure shifts
Copy !req
1089. to Mitch to keep the
kitchen organized
Copy !req
1090. and the momentum going.
Copy !req
1091. Just fire the— uh.
Copy !req
1092. What do you have?
Copy !req
1093. I need a beer batteredshrimp, and a pit— and a ham—
Copy !req
1094. and pea soup.
Copy !req
1095. Can you call it again, please?
Copy !req
1096. When I was watching
Mitch expedite,
Copy !req
1097. I noticed that he wasn'tcommunicating with the line
Copy !req
1098. when he should have been.
Copy !req
1099. And he was getting
himself backed up.
Copy !req
1100. That's going to be— this isgoing to get fucked up here.
Copy !req
1101. Mitch, this
is another order.
Copy !req
1102. Mitch.
Copy !req
1103. Come on, you've got to
talk to them, Mitch.
Copy !req
1104. Come on, Mitch.
All right.
Copy !req
1105. Come on, guys.
Let's go, all right.
Copy !req
1106. Do you understand
what I'm trying to say?
Copy !req
1107. Fire the entree.
Copy !req
1108. He's going to cook
what you tell him.
Copy !req
1109. OK, I'm sorry.
Copy !req
1110. I need a poor boy.
Copy !req
1111. I need two poor
boys, lamb slider,
Copy !req
1112. two shrimp, four powderedshrimp, three battered shrimp.
Copy !req
1113. The first appetizers
went out brilliantly.
Copy !req
1114. We have a real problem
in the kitchen.
Copy !req
1115. And that's Mitch's expediting.
Copy !req
1116. You've got to
get a system going.
Copy !req
1117. Just think.
Copy !req
1118. You got to get a system.
Copy !req
1119. If this guy was an
air traffic controller,
Copy !req
1120. he'd be landing planes atthe wrong fucking airport.
Copy !req
1121. While customersanxiously wait for the food.
Copy !req
1122. You got your food, yet?
Copy !req
1123. Chef Ramsay
is still waiting
Copy !req
1124. for Mitch to step up andtake control of his kitchen.
Copy !req
1125. I've got fish and
chips and Irish stew.
Copy !req
1126. Is that a wait or an order?
Copy !req
1127. Oh, come on.
Copy !req
1128. Oh, come on.
Copy !req
1129. Come on.
Copy !req
1130. Mitch, you cannot do that to us.
Copy !req
1131. With the kitchenat a complete standstill—
Copy !req
1132. Dad, please.
Copy !req
1133. A frustrated
Chief tries to help out.
Copy !req
1134. Mitch.
Copy !req
1135. Out of the kitchen.
Copy !req
1136. But it's
not exactly welcomed.
Copy !req
1137. Don't fuck with me.
Copy !req
1138. Shut up.
Copy !req
1139. What are you
telling me to shut up?
Copy !req
1140. I said shut up.
Copy !req
1141. That's not right. Get out of the kitchen.
Copy !req
1142. I said shut up.
Copy !req
1143. Just stop.
Copy !req
1144. Just stop.
Copy !req
1145. It's not working.
Copy !req
1146. Mario, stop.
Copy !req
1147. It's relaunchnight at The Grasshopper.
Copy !req
1148. Come on.
Copy !req
1149. And despite providingMitch with a new, tasty menu,
Copy !req
1150. and Chef James to
supervise the cooks—
Copy !req
1151. You keep that and
put it in the window.
Copy !req
1152. Don't worry, he doesn't
need the ticket.
Copy !req
1153. Mitch's
failure in the kitchen
Copy !req
1154. has resulted in a battle betweenhis wife and his father in law.
Copy !req
1155. Shut up.
Copy !req
1156. What are you
telling me to shut—
Copy !req
1157. I said shut up.
Copy !req
1158. Just stop.
Copy !req
1159. Stop arguing.
Copy !req
1160. And Chef
Ramsay has had enough.
Copy !req
1161. We're not going tocontinue along these lines.
Copy !req
1162. James.
Copy !req
1163. I'm sorry, come down please.
Copy !req
1164. Mitch, I want you
assisting James.
Copy !req
1165. James, I want you expediting.
Copy !req
1166. All right, guys.
Let's go.
Copy !req
1167. Regroup.
Copy !req
1168. For the first time in 16fucking years, work together.
Copy !req
1169. Start again.
Copy !req
1170. - Take over please.
- Yes, Chef.
Copy !req
1171. I need those five
soups right away.
Copy !req
1172. - Listen and assist him.
- I am.
Copy !req
1173. Potato skins.
Copy !req
1174. You need to start right now. Thank you.
Copy !req
1175. All right, that's going.
Copy !req
1176. Well, run it out there, Mitch.
Copy !req
1177. - Run it out there.
- I am.
Copy !req
1178. Finally.
Copy !req
1179. I found a job for Mitch.
Copy !req
1180. He's running food out.
Copy !req
1181. Potato skins?
Copy !req
1182. What table's over—
Copy !req
1183. Where are you going with that?
Copy !req
1184. Where are you going with that?
Copy !req
1185. Potato skins?
Copy !req
1186. It's 22.
Copy !req
1187. I was going out with
food the table said,
Copy !req
1188. I didn't order that.
Copy !req
1189. I've got this—
- Oh, no.
Copy !req
1190. I got pasta.
Copy !req
1191. No, she got pasta.
Copy !req
1192. I was going to all
the wrong tables.
Copy !req
1193. This sucks.
Copy !req
1194. I don't to do this anymore.
Copy !req
1195. Table 40.
Runner, please.
Copy !req
1196. All right—
Copy !req
1197. Mitch, get out.
Copy !req
1198. You, let's go.
Copy !req
1199. We're making
progress, let's go.
Copy !req
1200. Chip away at this.
Copy !req
1201. Chef Ramsay'sdecision to move Mitch out
Copy !req
1202. of the kitchen and
replace him with Chef
Copy !req
1203. James as the expediter—
Copy !req
1204. Guys, I have three
tickets in front of me.
Copy !req
1205. We're almost there.
Copy !req
1206. Has completelyturned around dinner service.
Copy !req
1207. Customers are now
getting their food—
Copy !req
1208. This is really good.
Copy !req
1209. And are thrilledwith what they're getting.
Copy !req
1210. Definitely among the best.
Copy !req
1211. I'm out of tickets
so, guys, that's it.
Copy !req
1212. All right,
thank you very much.
Copy !req
1213. Thank you, guys.
Copy !req
1214. As a difficult
dinner service finally
Copy !req
1215. comes to an end,
Chef Ramsay knows
Copy !req
1216. he has to have a difficultconversation with the owners.
Copy !req
1217. OK, I'm goingto be brutally honest.
Copy !req
1218. This restaurant will not
succeed unless you make
Copy !req
1219. the necessary staff changes.
Copy !req
1220. And you can make it work, Mitch.
Copy !req
1221. I know you weren't
professionally trained,
Copy !req
1222. but it's down to you.
Copy !req
1223. Yes.
Copy !req
1224. I
brought you James,
Copy !req
1225. the expertise that you
desperately need to get
Copy !req
1226. this ship back on course.
Copy !req
1227. Take advantage of James.
Copy !req
1228. Listen to him.
Copy !req
1229. Do it, and do it quick.
Copy !req
1230. Good night, guys.
Copy !req
1231. Change is scary.
Copy !req
1232. Good luck.
Copy !req
1233. But we've
got to take his advice
Copy !req
1234. and make the right decisions.
Copy !req
1235. This has been one of themost toughest nightmares
Copy !req
1236. I've ever done,
because this restaurant
Copy !req
1237. has everything it needs tosucceed except for one thing.
Copy !req
1238. A leader.
Copy !req
1239. I just wish that Chief
was 20 years younger.
Copy !req
1240. Because right now,
there's no one in there
Copy !req
1241. that can fill his shoes.
Copy !req
1242. Mitch, Mitch,
Mitch, Mitch, Mitch.
Copy !req
1243. Only days
after Chef Ramsay left,
Copy !req
1244. Chef Mario was shown the door.
Copy !req
1245. I need a house pasta
stromboli, no veggies.
Copy !req
1246. The owners
convinced Chef James
Copy !req
1247. to stay on as a
consultant and properly
Copy !req
1248. train the kitchen staff.
Copy !req
1249. Great.
Copy !req
1250. And in the
weeks that followed,
Copy !req
1251. Mitch took Chef Ramsay's
advice to heart.
Copy !req
1252. That's easy, right?
Copy !req
1253. That is sexy.
Copy !req
1254. Fast and furious.
Copy !req
1255. Learning
from Chef James.
Copy !req
1256. No bun for the turkey burgerand just fresh foods it out.
Copy !req
1257. And finally
becoming the leader
Copy !req
1258. The Grasshopper always needed.
Copy !req
1259. Make it nice or make it twice.
Copy !req
1260. I have changed, yes.
Copy !req
1261. My focus is 100%
on that kitchen.
Copy !req
1262. Thank you, folks.
Copy !req
1263. Everything's good?
Copy !req
1264. OK.
Copy !req
1265. Next on, on
Kitchen Nightmares,
Copy !req
1266. Chief Ramsey heads to
Boston's Little Italy
Copy !req
1267. to help two brothers—
Copy !req
1268. Anthony, don't
take the wrong stuff.
Copy !req
1269. I'll kill you.
Copy !req
1270. Who are at
war with each other.
Copy !req
1271. You've ruined the business.
Copy !req
1272. I hate his attitude.
Copy !req
1273. I hate working with him.
Copy !req
1274. And the
family is losing hope.
Copy !req
1275. I feel so defeated.
Copy !req
1276. I can see it.
Copy !req
1277. Now Chef Ramsay facesone of his toughest challenges
Copy !req
1278. yet.
Copy !req
1279. It's
like a ticking time
Copy !req
1280. bomb that's about to explode.
Copy !req
1281. It's going to
be a battle in Boston—
Copy !req
1282. - Throw it back with it.
- Come on.
Copy !req
1283. You want someone to cook?I'm not doing it.
Copy !req
1284. We're screwed.
Copy !req
1285. Next time
on Kitchen Nightmares.
Copy !req