Kitchen Nightmares 3x7

1. Tonight on "Kitchen Nightmares,"

2. Chef Ramsay heads to Rhode Island

3. and finds an owner in complete denial.

4. I absolutely think you're full of shit.

5. Her restaurant may be failing—

6. Dreamer.

7. —but from the minute Chef

8. Ramsay sets foot in the door, owner Abby battles him—

9. - That was embarrassing. - That's impossible

10. —every step of the way.

11. Bring it on.

12. This hot-headed ownerseems incapable of listening—

13. Listen to me.

14. I'm not going to listen to your shit.

15. —not just to ChefRamsay, but also her staff.

16. While you work for me, you do it my way.

17. Enough said.

18. If you cannot follow myrules, then get the fuck out.

19. And even comments from her customers.

20. They're not fucking raw.

21. He's full of shit.

22. Abby is a complete psycho bitch.

23. Can Chef Ramsay getthrough to this stubborn owner?

24. Abby, you've got to understandhow frustrating this is.

25. Fix it.

26. You fix it.

27. You stuck-up precious little bitch.

28. Or will this defiant, proud woman be so delusional—

29. You are insane.

30. You are—

31. Yeah, blame me all you want.You're insane.

32. I'm insane? You're insane.

33. —that she chasesher one last hope out the door?

34. Why don't you get thefuck out of my restaurant?

35. You want me to go?

36. Get the fuck out of my restaurant.

37. Please.

38. If you're lookingfor a peaceful evening—

39. Are you still here?

40. Time out guys, please.

41. —this is the one "Kitchen Nightmares"

42. you might want to avoid.

43. I would rather this restaurantclose than have him in here.

44. Providence, Rhodelsland, home to seven colleges

45. and a thriving art scene.

46. This Renaissance city is aconstant beehive of activity.

47. In 2005, Abby and her best friend

48. Rico bought a restaurant called DownCity,

49. smack in the center of town.

50. Rico and I were on the beach one day,

51. and I told him that I wasinterested in buying DownCity.

52. And he said, I want to own a restaurant, too.

53. I was spending a lot ofmoney in restaurants, eating

54. and drinking, and I figured why not

55. give myself the money instead?

56. Make it a double.

57. He has a full-time day job, and my job

58. is to take care of everythingin this restaurant.

59. You start with all the specials.

60. I'm going to get the wine.- OK.

61. I've been in the restaurant business

62. for 33 years.

63. So the decisions I make, I really

64. don't consult Rico about them.

65. I just do them.

66. And this would go perfectlywith the pork special.

67. I am the checkbook behind DownCity,

68. and I was putting 100% of my faith in Abby.

69. But at this point, it's not going well.

70. I need more asses in the seats.

71. I think it's a beautiful restaurant.

72. I think our menu is creative, and the food is good.

73. I don't know what's wrong.

74. What's all fucked up?

75. Abby has herblindfolds on because she

76. doesn't want to admit thatshe's part of the problem.

77. Just give them— No, let me do it.

78. Abby acts like—

79. Whatever.

80. Don't argue.

81. —Cruella De Vil.

82. I just want an answerwhen I call something out.

83. Abby is a complete psycho fucking bitch—

84. I just want an answer.

85. —which is a recipe for utter disaster.

86. I had fixed it yesterday.

87. I checked it before I left.

88. Is this like really fucking happening?

89. I'm not yelling.

90. I'm talking.

91. They think that this isa democracy, and it's not.

92. If you cannot follow myrules, then get the fuck out.

93. As long as you work for me, you do it my way.

94. Enough said.

95. It's basically Abby's way or the highway,

96. and it's definitely whyher restaurant's failing.

97. Welcome to my nightmare.

98. If people arecomplaining about the food,

99. maybe there's something wrong with the food.

100. It is impossible for the fries to be ice cold.

101. Maybe just Abby saying it'sgreat does not make it great.

102. That's how the plate is prepared.

103. Do you not like it?

104. No?

105. She built this 50-itemmenu that is just horrible.

106. They hate the chicken paillard.

107. What?

108. Nobody could say anything about the menu

109. because it's her menu.

110. She takes it personally.

111. Maybe they're not the right decisions,

112. but they're my decisions.

113. I have to get Abbyon board to move forward,

114. because my life is at stake here.

115. All I think about is why people are

116. not coming to my restaurant.

117. If something happened here where

118. I had to declarebankruptcy, it could very

119. strongly affect my day job.

120. That's stress.

121. We've got all thesebills to pay this weekend.

122. That's the stack.

123. This week.

124. I've called upon Chef Ramsaybecause of his honesty

125. and bluntness, but he's going tohave his work cut out for him.

126. I guarantee.

127. Hello. Hello, Chef Ramsay.

128. - How are you? - Welcome to DownCity.

129. - Nice to meet you. - Likewise.

130. My pleasure. And your first name is?

131. - Abby. - Abby.

132. Good to see. And you're the owner.

133. I'm the owner, general manager, everything.

134. Yeah.

135. And my business partner isn't here.

136. - He'll come in tonight. - OK.

137. - Great. - Yep.

138. His name is Rico. GORDON RAMSAY: All right.

139. So you're trainedclassically in terms of—

140. Absolutely not.

141. You would not want me to cook you anything.

142. Oh, really?

143. And on a scale of one to ten, mark the food.

144. What would you say? Where are we?

145. - It's a ten. - Wow.

146. - Wow, wow, wow. - Yes.

147. Perfect.

148. I'm starving, because the roomservice next door was shocking.

149. The— wait a minute.

150. Wait.

151. The room service next door was shocking?

152. What do you mean it was shocking?

153. There's a little hotel next door,

154. little boutique hotel.

155. We do the room service for that hotel.

156. What was the problem?

157. Honestly?

158. Yes.

159. - That was embarrassing. - Why?

160. What did you have?

161. This pissy, grainysoup that was stone cold.

162. Hold on.

163. It gets worse.

164. Crab cakes that werestone cold in the center.

165. It was just like this ball of mush.

166. Disgusting.

167. Disgusting?

168. Disgusting.

169. Whoa.

170. I was like, Oh damn, he went there.

171. He just really went there.

172. That's impossible.

173. That's impossible that thecrab cakes were stone cold.

174. You're telling me I'm exaggerating.

175. I think you're one of those customers

176. that I would fire immediately. Yeah.

177. You fire customers?

178. I have.

179. OK.

180. Well, let me sit down and eat—

181. Can I suggest something?

182. I don't want you to suggest anything,

183. because if you're nowtelling me that that room

184. service was you at your best, I'm shitting

185. myself before I start eating.

186. - Let me tell you that. - Wow.

187. Wow.

188. Wow.

189. I don't know what he's talking about.

190. Blah blah blah blah blah.

191. Where would you like me to sit?

192. We're going to go right over here.

193. Excellent.

194. Describe the food for me.

195. Um, comfort food.

196. Middle of the road.

197. Middle of the road?

198. When was the last time somebody sent food back?

199. Today. GORDON RAMSAY: Oh, today.

200. Oh, you did. Wow.

201. Wow, wow, wow.

202. I'm sorry.

203. OK.

204. I'll look through the menu.Is this it?

205. Could I suggest something?

206. Or no, you don't want my suggestion?

207. If you're going to talk to me honestly, fine.

208. If you're going to start, you know, going defensive—

209. I'm not going to get defensive.

210. I'm just defending what we do here.

211. Now, Abby, I'm not here to argue.

212. You asked me to come here and look

213. at this place to help you out.

214. Let's get one thing clear straight away.

215. Cut the bullshit. OK.

216. If you're going to sitthere and start bullshitting—

217. I'm not sitting. I'm standing.

218. —I'm going to go for your balls.

219. - Big time. - Wow.

220. When you have just told mefive minutes ago that the food

221. is 10 out of 10, the room service

222. is perfect, basically I'm going to eat

223. and then I'm going to leave, unless you

224. start telling me the truth.

225. I don't know where you're coming from.

226. I really don't knowwhere you're coming from.

227. Let me eat the food.

228. I absolutely think you'refucking full of shit.

229. I've been here five minutes

230. and already you're in denial.

231. I'm not in denial.

232. I will back up anything my kitchen does.

233. Fine. I'm open minded.

234. - Can I order food? - Absolutely.

235. Thank you so much.

236. Go for it.

237. Appreciate it.

238. Wow, what a welcoming.

239. Welcome to Providence.

240. I didn't know they did female cage fighters.

241. Holy crap.

242. Boy, I can't wait until Rico gets here.

243. Hi. How are you?

244. I'm frothing.How are you?

245. Good, good, good. GORDON RAMSAY: And this is?

246. - My name is Josh. - Josh.

247. I'm going to take care of you. Welcome to DownCity.

248. OK, great.

249. So nice to see that friendly face.

250. Thank you.

251. Is the owner, Abby, always that defensive?

252. Yeah.

253. It's scaring me.

254. - OK.

255. Appetizers. Calamari.

256. Yeah.

257. Crispy ringswith hot sweet pepper sauce.

258. Yeah.

259. I'll go for some of that.

260. OK.

261. You don't spell peppers like that, either.

262. No, I guess you don't.

263. I didn't even notice that.

264. How long have you been here?

265. Three years.

266. Three years.

267. OK.

268. 3-Way Nachos.

269. It says it's a party in my mouth.

270. Yeah.

271. Well, it it's good enough

272. to be part of the menu, I'm going to try it.

273. So I'll good for party in your mouth.

274. OK.

275. And the award-winning meatloaf.

276. That's our claim to fame.

277. Really.

278. Thanks, Josh.

279. You're welcome.

280. Please, may god, wedon't die in Rhode Island.

281. OK.

282. This is Gordon Ramsay's order.

283. Let's make orders move.

284. I'm a good cook, but that is not my menu.

285. Of course I want to dowell, but I'm not sure what

286. Chef Ramsay's going to think.

287. He's like, is this how youspell peppers in America?

288. Three Ps— because it's P-E-P-P—

289. Yeah.

290. There's three Ps in it.

291. There is?

292. - Hi. - How are you?

293. - How are you? - Very well.

294. Thank you. Good to see you.

295. Nice to meet you. Jason.

296. Likewise. Gordon.

297. Good to see you. So you're a waiter?

298. Waiter, yes.

299. Dining room manager, yes.

300. Brilliant.

301. And being the head waiter, how would

302. you describe the food here?

303. Below par.

304. Yeah.

305. Abby said it was a 10, so I'm in for a treat.

306. Yes.

307. Calamari.

308. OK.

309. Well, this is the Crispy Calamari?

310. Calamari.

311. Yes.

312. And why is it looking so wet?

313. It's a sauce that they toss it in.

314. Just say that again.

315. You fry it—

316. - They fry it. —and then you—

317. Then they toss it in sauce.

318. And it's soaking wet.

319. All the crispy batter is just coming off.

320. You know, it's noteverybody's cup of tea.

321. It's not mine.

322. It certainly is not mine either.

323. However, I'm optimistic.

324. What do you think?

325. No.

326. I'm sorry.

327. I mean, look at that there.Mm-hmm.

328. Oh my god.

329. - I'm done with that one. - Yeah?

330. I'll get rid of it for you.- I don't understand it.

331. Thank you. You're welcome.

332. Wow.

333. Soggy, chewy, disgusting calamari.

334. Shocking.

335. What did he say about it?

336. He just spit the calamari back out.

337. Oh, classy.

338. That's hysterical.

339. What was he bitching about?

340. He spit it out.

341. I'm going to, like, go at his throat today.

342. And this is a party in your mouth.

343. This is the party my mouth? Should be.

344. Top plate, very hot.

345. It looks dreadful.

346. I think I've just thrown up in my mouth.

347. What a mess.

348. Oh, boy.

349. Fuck.

350. I'm taking it that was one party

351. you didn't want to attend.

352. It wasn't a party in my mouth.

353. It was like a funeral in my mouth.

354. A funeral?

355. Yeah.

356. Well, it kind of doeslook like something died.

357. What's the matter with that?

358. It's gross.

359. What?

360. We're not doing too good here.

361. I was ready to, like, choke him.

362. Maybe this is the one thing he'll like.

363. He doesn't like anything.

364. Maybe this will be the one.

365. What, the meatloaf?

366. The meatloaf.

367. Maybe this will be it.

368. That's the meatloaf.

369. OK.

370. And this is the award-winning—

371. - The award-winning meatloaf.- Yeah?

372. I'm excited. Thank you.

373. You're welcome.

374. It doesn't move on there, does it?

375. Oof.

376. Wow.

377. That's disgusting.

378. What do we think?

379. Wow.

380. It's not even hot.

381. I'm sorry.

382. It's sort of lukewarm, solidified chunks of crap.

383. That's pretty much the norm.

384. It must be frickin' embarrassing

385. for you to serve this.

386. It is embarrassing.

387. I don't like the meatloaf here at all.

388. We set ourself up fordisappointment when we put

389. award-winning in front of it.

390. What was theproblem with the meatloaf?

391. It's disgusting.

392. Can you be more specific?I didn't hear—

393. I didn't hear what he said.

394. You're going to have to ask him.

395. Abby and Chef Ramsayare going to go to blows.

396. Can I have a word with the team?

397. It's inevitable. It's going to happen.

398. So the food was shocking,

399. below par, disgusting, dated shit.

400. So who is the head chef here?

401. We don't really have one, but I guess—

402. What do you mean, you don't have a head chef?

403. —but I guess I'm the closest thing.

404. Closest. What does that mean?

405. Talk to me, Abby.

406. That means that I firedmy other chef, and he took over.

407. And I didn't want to give him a title

408. until he proved to himself thathe could handle the kitchen.

409. Abby, what you're employing

410. is a ship with no captain at the helm

411. and the team desperate for guidance.

412. No guidance is no standards.

413. No standards is no consistency.

414. So who came up with the menu?

415. If this is American comfort food,

416. somebody is dreaming here.

417. I did.

418. - So— - I did.

419. I take full responsibilityfor the menu.

420. You have no cooking background, but you put the menu together.

421. Abby, you've got to understandhow frustrating this is.

422. It's ridiculous.

423. I don't know what to say. Fix it.

424. You fix it. That's why you're here.

425. Oh, come on, Abby.

426. How can I fix it when you stand there

427. in front of your team ratingyou and your restaurant

428. and your food 10 out of 10.

429. Dreamer.

430. I don't— I don't thinkit's as bad as you say it is.

431. OK, stop being in denial.

432. Can you be morespecific about the meatloaf?

433. What did you not like about the meatloaf?

434. Oh, shit.

435. Can you say something besides—

436. You're loopy.

437. I've been called worse than that.

438. Wake up and admit it's shit.

439. Bring it on.

440. Oh, come on.

441. Bring it on.

442. What you mean, bring it on?

443. To have Chef Ramsaysay everything you've done,

444. everything that youdreamed of doing is shit,

445. I was blown away.

446. I need some fresh air.

447. Coming up on "Kitchen Nightmares."

448. Here we go.

449. The battle intensifies.

450. You're in this shit, and you can't sense it.

451. Fuck you.

452. Abby reaches her breaking point—

453. I'm not going to listen to you.

454. —but do does Chef Ramsay.

455. You stuck up, precious little bitch.

456. It's a blow-out so explosive—

457. I will go.

458. Get the fuck out of my restaurant.

459. I will— you want me to go?

460. —that it rivals anything Chef

461. Ramsay has ever faced before.

462. She's deluded, that woman.

463. That's coming upon "Kitchen Nightmares."

464. After ChefRamsay's harsh critique—

465. The food wasshocking, dated, and tasteless.

466. —Abby has a conversation

467. with the one person shebelieves is always right.

468. Herself.

469. So what do I do?

470. Like, just get out of the restaurant business?

471. Then obviously my 33 yearsin the business is worthless

472. and I have no idea what the fuck I'm doing.

473. OK.

474. I think I'm going to openup that hot dog stand

475. on the beach.

476. Want some tea or something?

477. No.

478. I believe from the bottom of my heart that he is wrong.

479. I really don't care what he says.

480. He's completely full of shit.

481. Like seriously?

482. Our meatloaf is, like, what put us on the map.

483. I mean, it's great.

484. I don't like the meatloaf.

485. You really don't?

486. I honestly don't.

487. We had it the other night together.

488. What?

489. What didn't you like about it?

490. I think our food is mediocre.

491. Like, it's not—

492. Mini, seriously.

493. You're telling me now you don't like it?

494. We eat it because we're here.

495. This is not my restaurant of choice.

496. I will not dine here in my off time.

497. You're saying for what we serve,

498. comfort food, meatloaf, pasta, steak,

499. whatever, you're saying for those—

500. So now you're all telling methat you don't like the menu?

501. I feel stabbed in the back, I guess.

502. You're just hitting me with this now.

503. Do you know we're upagainst if we even opened

504. our mouth about the menu once?

505. Every time we opened our mouth—

506. fuck off, fuck you, you don't know anything.

507. We're all at a point now where we're

508. just like if this is what shewants, let's just serve it out.

509. We'll take it out of the windowand bring it to the table.

510. And try to make the best out of it.

511. What are we going tohave an opinion about now?

512. Oh, you're so full of shit.

513. No, no. No, no.

514. You're so full of shit. Sit and talk to us.

515. No.

516. Without a doubt, she's in denial.

517. It's an hour before dinner service,

518. and DownCity's other owner, Rico, shows up—

519. Hello.

520. —unaware of what happened earlier,

521. but that's quickly about to change.

522. How are you?

523. I don't even know how to answer that.

524. I think it's time for Abbyto find out that the outbursts

525. and treating employees badly—

526. I think it's definitely time she has

527. someone other than myself telling her

528. you can't be doing this.

529. Really?

530. Wow.

531. I have another ass— awhole other asshole back there

532. that has been ripped open.

533. Make it a double. Oh.

534. Hide.

535. How are you?

536. I'll get up.

537. I'll go say hi to him.

538. Gordon? GORDON RAMSAY: Good to see you.

539. Nice to meet you. I'm Rico.

540. Rico.Now, have you got two minutes?

541. - Sure.- We're going to catch up.

542. Where should we go?

543. Yeah, let's go in there.

544. He may rip me apart, too, but I just

545. want this restaurant to work.

546. So let's get turning it around.

547. What a day.

548. Obviously you weren't here for lunch.

549. Just explain what you do during the day.

550. I work for a credit union during the day.

551. I do their mortgages for them.- OK.

552. Wow. Finance.

553. Yes, finance.

554. And then you bought a restaurant.

555. Then I bought a restaurant.

556. How has that worked out for you so far?

557. Oh, horribly.

558. If you had to close thistomorrow, what are you in for?

559. Shit. Really?

560. Mm-hmm.

561. Well, this is quite serious shit now.

562. Oh, yeah.

563. What happens if it fails?

564. I could possibly lose my day job.

565. Really?

566. Because I'm in the financial field.

567. I'm advising people on whatto do with their mortgaging

568. and financing their propertiesand things like that.

569. So you're up to there.

570. You've got a big stake in this restaurant

571. and a huge amount of jeopardy if it fails.

572. You're right.

573. There is a line that I walk in here.

574. A very fine line.

575. I have a lot at stake, but I totally

576. let Abby run the restaurant, and maybe

577. that's a mistake on my part.

578. With dinnerservice already under way—

579. What about somethingto drink to get you started?

580. —Chef Ramsay is eager to spend

581. some time in the kitchen to see how it functions.

582. Wow.

583. Tight behind the line.

584. So who's doing what?

585. Explain the line to me.

586. Right.

587. Jesus.

588. Why is the place so messy?

589. Is the kitchen normally this filthy?

590. The last couple daysit's been a lot going on.

591. That is foul.

592. With the kitchen in disarray,

593. Chef Ramsay goes on the hunt tofind out what is lurking below.

594. Oh my god.

595. Oh, this is gross down here.

596. Holy crap.

597. Look at that.

598. Lamb bones, just dumped in there like that.

599. What is that?

600. Chicken carcasses.

601. Oh my god.

602. And while Chef Ramsay has

603. his hands full in the walk-in—

604. God knows what that is.

605. —Abby as her handsfull in the dining room.

606. Abby, I need a new calamariwith the sauce on the side

607. because he said it's too mushy.

608. Can I have another calamariwith the sauce on the side,

609. please?

610. Is it?

611. Let me take it out of the way for you.

612. I need a spin dip.

613. This is cold.

614. I'm going out of my mind right now.

615. It's a nightmare.

616. Can we just 86 this special?

617. Every single one of them has been sent back.

618. Ah, Rico, Abby.

619. I just need one minute.

620. Just both of you together.One minute.

621. Why right now?

622. Like, are you kidding me?

623. Have a look in there.

624. Look at the state of whatthey're cooking out of.

625. Have you no idea what's inwhat box, what goes where?

626. Over here you've got a littlebag of chicken carcasses.

627. On this one here, you've got some raw chicken,

628. cooked pork there.

629. This is you with 30 years in the business.

630. Hold on.

631. It gets worse.

632. I don't know what that is.

633. It's a cheese or something, but what is that there?

634. What is that? What?

635. Are you lost for words?

636. The place is a filthy mess.

637. Look.

638. What is that?

639. Lamb bones?

640. And who's organizing this?

641. You haven't got a head chef.

642. Jimmy is my head chef.

643. So we have a head chef.

644. Before, you weren't ready toconfirm he was the head chef.

645. All of a sudden wediscovered a mess down here,

646. now he's appointed.

647. What, Abby? What?

648. I was talking to Rico.

649. It has nothing to do with you.

650. It has nothing to do with me.No.

651. Excuse me, what do you think I'm doing?

652. I mean, I— I'm trying—

653. You're being a fucking asshole.

654. This wasn't like this. GORDON RAMSAY: Hold on a minute.

655. It wasn't like this.I don't run a kitchen like this.

656. Hold on a minute.

657. You're calling me a fucking asshole?

658. I am.

659. You stuck up, precious little bitch.

660. Let me tell you something.- Oh, boy.

661. - Here we go. - Listen to me.

662. I'm not going to listen to you.

663. You're in denial.

664. I'm not in denial. GORDON RAMSAY: Yes, you are.

665. Yes, you are.

666. And you can't even accept it.

667. Fuck you.

668. Don't walk out again. I am.

669. - Fuck you. - There you go.

670. Flip the bird.

671. That's your attitude, and that's your partner.

672. I'm really sorry, but this waslike this before I got here.

673. She's deluded, that woman.

674. You are insane.

675. You are, like—

676. Yeah, blame me all you want.

677. These excuses, that— you're insane.

678. I'm insane? You're insane!

679. You can'teven hear the fucking truth.

680. You're fucking insane.

681. That refrigerator was notlike that before you got here.

682. You're in denial. Flip out again.

683. I would never allow thatrefrigerator to look like that.

684. And those bones?

685. The moldy lamb bones?

686. I don't even talk to my staff like this.

687. Why don't you get thefuck out of my restaurant?

688. - You want me to go?- I would love you to go.

689. I will go.

690. Get the fuck out of my restaurant, please.

691. I will go.

692. You are so in denial, you need therapy.

693. You're a disgrace to this industry.

694. Fuck you, and get out of my restaurant.

695. Are you still here?GORDON RAMSAY: Not now, guys.

696. Please. Please, please.

697. Fuck him.

698. Right from the beginning,

699. Chef Ramsay and Abby have clashed.

700. Stop being in denial.

701. I don't think it's as bad as you say it is.

702. Dreamer.

703. But after a confrontation

704. over the state of the walk-in—

705. You're being a fucking asshole.

706. This wasn't like this.

707. You're calling me a fucking asshole?

708. Fuck you.

709. —Abby has completely lost it.

710. You are insane.

711. You are like—

712. Yeah, blame me all you want.

713. These excuses, that you're insane—

714. I'm insane? You're insane!

715. And while she hashad enough of Chef Ramsay—

716. Get the fuck out of my restaurant, please.

717. I will go.

718. You are so in denial, you need therapy.

719. —he has had enough of her.

720. You're a disgrace to this industry.

721. Fuck you, and get out of my restaurant.

722. Are you still here?

723. Not now, guys, please. Please, please.

724. Fuck him.

725. Chef Ramsay?

726. Hey, guys.

727. I need some privacy, please?

728. This is too serious, and I'm not going

729. to jeopardize 25 years bustingmy ass off in this industry

730. to take that from someone so in denial.

731. Mm-hmm.

732. I really don't need this.

733. I would rather this restaurantclose than have him in here.

734. That refrigeration unit was a mess.

735. Behind the line was a mess.

736. I'm really sorry.

737. I know.

738. Honestly, she's got to start listening.

739. I know.

740. And I don't know how to make her do it.

741. I really— I don't know.

742. He's coming back tonight, isn't he?

743. I don't give a fuck where he goes.

744. He can go to hell for all I care.

745. If you want me to leave, I'm out of here.

746. Absolutely not.

747. Absolutely not.

748. OK.

749. I need your help.

750. You've got my 100% support.

751. 100%.

752. OK.

753. I'm going to go for awalk, and I'll come back.

754. OK? Thank you.

755. Thank you.

756. Abby needs to be on board with us

757. and stop her denial of everything.

758. We have to break through it.

759. I feel pretty shitty.

760. How would you feel if someoneis telling you that your life's

761. work and everything you've dreamed of doing

762. for your whole life is shit?

763. Now I'm completely questioning myself,

764. and I hope we can have aconversation about what needs

765. to be done in this restaurant.

766. After a volatile evening that included

767. a massive blow-up with ChefRamsay and a weak dinner

768. service, Abby has been clearly humbled

769. and seems ready to finally listen

770. to what Chef Ramsay has to say.- OK.

771. Let's agree on something.

772. Today has been a shit day.- Mm-hmm.

773. - Yeah? - Absolute shit.

774. I'm not here to rub your face in it.

775. Let's get that right.

776. OK.

777. But, Abby, you know, I'vehad failure in my life.

778. But one thing I'm not in is denial.

779. And when I do make a mistake, I admit it.

780. I understand.

781. So tomorrow we need

782. to start being honest and openso I can start rebuilding.

783. I can't rebuild on BS.

784. I agree. I want you to be here.

785. I want you to help me get this restaurant

786. to where I need it to be.

787. Where we know it can be.

788. Yes.

789. Tomorrow we start again.

790. Get some rest.

791. It's a new day, and Abby and Rico

792. are on board for change.

793. Morning, morning, morning.

794. But before that can happen

795. Chef Ramsay wants to givethe staff something they

796. have been rarely given—

797. a chance to talk freely without getting fired.

798. So here's what we're going to do.

799. I want each of you towrite down some questions

800. and direct them to the person you want them to answer.

801. This is going to beanother hell day for me.

802. Don't sign your name.

803. It's anonymous.

804. I knew that if we were going

805. to do an exercise in talkingabout the restaurant,

806. I knew that it was allgoing to be directed at me.

807. Thank you very much.

808. OK, good.

809. Here's the first one.

810. Wow.

811. Abby, why is the menu so huge?

812. We— just to givethe customer more choices.

813. But the amount of dishes is absurd.

814. And the more dishes, the lower the standards.

815. Abby and Jimmy, the qualityof the food needs to improve.

816. How can we fix it?

817. Good question.

818. It— it all comes down to menu size.

819. With as many items that there are,

820. if you prep 50 items just for dinner alone,

821. and then the dessert menu, you can't prep enough stuff.

822. Yes.

823. It's like you just can't do it.

824. Who's putting all those dishes on there?

825. Abigail.

826. Abby.

827. When I put this menu together I just expected

828. my staff to just do this menu.

829. Abby, why do you not allow anyone to express

830. their opinions without itbeing seen as a personal attack

831. to you?

832. Since I bought this restaurant,

833. I became a defensive bitch.

834. I question, and I get upset at the fact

835. that you're questioning what I'm doing.

836. That's paranoia.

837. We do care about this restaurant.

838. You are our friend.

839. So we want to see you succeed, and the answer

840. I've gotten from you in the pastis fuck you, that's not true.

841. We're just here for money.

842. Or we're just here— - What?

843. —because— we're justhere because we can't get

844. other jobs or something.

845. And it's hurtful becausewhen you invest so much time

846. and you do— we would do anything for you.

847. And I completely realize we've

848. just got to talk more insteadof me yelling and screaming.

849. It can't just be my show.

850. It's not the Abby show.

851. It's the DownCity show.

852. Are you ready to embrace change?

853. Yes. Absolutely.

854. Major change?

855. Absolutely.

856. I think this experienceis making Abby realize that she

857. has to relinquish control.

858. And I think she's going to do it because I think

859. Abby turning around is definitely

860. paramount for this restaurant to survive.

861. Coming up on "Kitchen Nightmares."

862. Can I have some foodup in the window, please?

863. Abby may be focused on moving ahead.

864. Come on, guys.

865. But can her kitchenstaff step up their game?

866. I'm confused on where we are for apps.

867. Oh my god.

868. Chef Ramsay tries desperately to see

869. DownCity from going down.

870. We're falling behind.

871. We've got to work together.

872. But thisProvidence restaurant could

873. be too hopeless to turn around.

874. None of us know what the fuck we're doing.

875. All right, Jimmy.

876. Let's go, bud.

877. As Abby's menu was clearly bogging down

878. the kitchen, Chef Ramsay has gone through it

879. and scaled it back.

880. Tonight we're just

881. going to keep it really simple.

882. For tonight's dinner service,

883. half the items are off themenu, and he's introducing

884. a roasted chicken special.

885. Just takethe breast, fat side down.

886. Just cut through.

887. Everyone decided wecan't have another night

888. like the previous few.

889. It's time to get it right.

890. Happy?

891. Happy.

892. Makes it a lot more simple.

893. Big time.

894. Folks, good evening.

895. Welcome to DownCity.

896. Follow me.

897. Did you guys decide on the appetizers?

898. We're going to havean order of the calamari.

899. So we're doing two calamaris?

900. Let's get thegrilled chicken breast, please.

901. Chicken breast? Yes.

902. I've got to get everyone involved

903. if we are going to takeDownCity to the next step,

904. to the next level.

905. All right. Here we go.

906. Order to fire, calamari, fris e salad, nicoise salad.

907. Make sure everythingcomes up at the same time.

908. Tonight's smaller menuis having an immediate impact.

909. Wipe the plates, please.

910. Better-prepared appetizers are

911. quickly leaving the kitchen.

912. That's 37.

913. That's up.

914. These appetizers go to 39.

915. Can you help her run?

916. And when you combinethat with a calm and under

917. control Abby at the helm—

918. Can you run this to Nick's table, please?

919. —DownCity's dinnerservice is off to a good start.

920. Oh, yeah.

921. Order fire, a calamari, another fris e salad, no egg.

922. Jimmy, we've got to bang all these entr es out.

923. I know. I know.

924. - I know. - Here.

925. You're on apps.

926. You're on table 28.

927. Shit.

928. Now I'm confused on where we are for apps.

929. Give me table 28.

930. I don't even have a 36 up here.

931. What are you talking about?- I don't— I didn't say 36.

932. 1, 2, 3—

933. Come on, guys.

934. There's nothing coming out.

935. Jimmy is supposed tobe the leader in the kitchen,

936. - calling out tickets. - Do me a favor.

937. Get two of— oh, you're doing something?

938. And they just started crossing paths.

939. No one seemed to know what the hell

940. they were doing back there.

941. 29 and 39. Yes or no?

942. No, I'm still waiting on 28.

943. It's an hour anda half into a dinner service

944. that started out as promising—

945. Can I have some foodup in the window, please?

946. No. Dude.

947. Dude.

948. This couscous is runny and gross.

949. —but unfortunatelyhas declined rapidly.

950. They're not even here.

951. That's all the way down there.

952. They have none of this.

953. And not surprisingly, diners

954. are losing their patience.

955. Can I get somethingup on the line, please?

956. Yeah, it's right now.

957. Right now.

958. Jimmy's doing all three sections.

959. He's covering the grill.

960. He's covering the salmon. He's covering the chicken.

961. And he's trying run the kitchen, as well, at the same time.

962. He's got nothing behind him.

963. Oh my god.

964. What a shit show.

965. We've been here since 6:30and it's already 25 of and we

966. still don't have our entr e.I know.

967. I'm going to go check on your entr es—

968. So this is not good. —right now.

969. I've got people that had puttheir orders in an hour and 15,

970. hour and a half, some of them.

971. Where the fuck was that food?

972. Let's find our server and let's just go.

973. Did that re-fired chicken go?

974. Give it to them.

975. I need it right now, please.

976. Come on!

977. Is it your first time at the rodeo?

978. Plate them!

979. Guys, I've got food dying in the window.

980. Chris, please.

981. Yeah, I can't take this.

982. It was a disgrace.

983. It was horrifying.

984. It was embarrassing.

985. Don't make this.

986. They just walked.

987. Oh my god.

988. Jimmy doesn't have any excuses anymore.

989. His excuse for months hasbeen our menu is too big.

990. So we give him a smaller menu to do,

991. and they still can't turn it out.

992. So, I mean, where do we go from here?

993. I need one chicken up on the line right now.

994. With Abbypushing her kitchen staff—

995. I'm not taking this outuntil it's all up on the line.

996. Can I have a chicken on the line, please?

997. - In my hand. - OK.

998. —they still struggle—

999. Food!

1000. —but manage toget the last entr es out.

1001. There we go.

1002. And that's everything?

1003. Start cleaning up.

1004. Good night. Thank you.

1005. Good night.

1006. Thank you.

1007. Now an unusually calm Abby—

1008. Jimmy— Come out here.

1009. Listen to me.

1010. —is about to let loose.

1011. What I saw tonight was the worst shit show.

1012. I've ever seen.

1013. Ever, ever, ever seen. No.

1014. I know. I know.

1015. I know.

1016. It did not go smoothly, but they— they— they—

1017. Smoothly?

1018. Jimmy, we were an hour in before more

1019. than two dinners went out.

1020. An hour into service.

1021. I'm almost accepting that none of us

1022. know what the fuck we're doing and we

1023. can't get to the next step.

1024. I'm actually considering that.

1025. After tonight I don't know if I have the staff to get it back.

1026. I don't know if we can do it.

1027. Tonight's dinner service

1028. was plagued by confusion andincompetence in the kitchen.

1029. Can I get somethingup on the line, please?

1030. I'm confused on where we are.

1031. Come on!

1032. Is it your first time at the rodeo?

1033. Plate them!

1034. The problems areobvious to Chef Ramsay,

1035. but it's time to find outif Abby is still in denial.

1036. Abby, what did you see tonight?

1037. What happened is it happens all the time.

1038. As soon as the line getshit with a number of slips

1039. at one time, the kitchen folds.

1040. It goes down in flames.

1041. And I've lost confidence in my kitchen, honestly.

1042. Jimmy, I'm not blaming you entirely.

1043. I'm looking at the tools you've got to work with,

1044. and it's a disaster.

1045. Behind that line, there's noway that this group of cooks

1046. can pull off a new menu.

1047. So seeing how frustratingit is being here,

1048. I made a call to a veryexperienced chef in my team

1049. to be here first thing tomorrowmorning, getting your crew

1050. at a respectable level.

1051. It's cool having his chef to help us all out,

1052. and it's going to be a goodexperience for all of us.

1053. Tomorrow's comeback day.

1054. We're re-launching with a new menu.

1055. Let's roll up our sleeves and push it.

1056. - I mean really push it. - Definitely.

1057. Can't wait.

1058. I'll see you first thing in the morning.

1059. - Absolutely. - Thank you.

1060. Good night.

1061. And I'm glad that kitchen's

1062. going to be shown what to do and how to do it

1063. properly, because this is it.

1064. It's not only my kitchen's last chance.

1065. It's my restaurant's last chance.

1066. Good morning. ABBY AND RICO: Good morning.

1067. Wow. Come in.

1068. How are we?

1069. Good.

1070. The chef I brought in, James, has been here since 6

1071. o'clock this morning, supervising,

1072. working his ass off with your team,

1073. getting ready for this menu.

1074. Today your menu will be in keeping

1075. with your beautiful restaurantand your great service.

1076. First up, the appetizers.

1077. Come down.

1078. Now these are appetizers, pleasing on the eye and fun.

1079. Goat cheese truffle dip.

1080. Honey spiced chicken wings.

1081. Meatball sliders. Delicious.

1082. Wow.

1083. Now we can have a realparty in our mouth, Abby.

1084. Can't wait.

1085. OK.

1086. On to the entr es.

1087. The main events.

1088. Seared lamb chop.

1089. Classic.

1090. Lobster mac and cheese.

1091. Bacon-wrapped Angus meatloaf.

1092. - Yay. - Thank you.

1093. I want you toget familiar with your new menu.

1094. Yes.

1095. Get up to speed with those dishes.

1096. Have a little taste.

1097. This is awesome.

1098. That's money.

1099. The new menu is beyond belief.

1100. I'm kind of surprised thatit came out of my kitchen.

1101. Oh my god.

1102. That is so good.

1103. Bacon-wrapped meatloaf.

1104. Isn't that awesome?

1105. Oh my god.

1106. It's unbelievable.

1107. I had no idea that it could get this good.

1108. - Oh my god. - Wow.

1109. That's amazing.

1110. I've been for yearsdescribing this restaurant

1111. as creative comfort food.

1112. I had no clue.

1113. This is creative comfort food.

1114. I've never seen Abby this emotional.

1115. Like she does have a heart in there.

1116. She does have a soul.

1117. It's amazing.

1118. There is a god.

1119. It's relaunch night at DownCity,

1120. and while Abby and Ricoget the front of the house

1121. ready for the most important night

1122. in the restaurant's history—

1123. We are going to rock this town tonight.

1124. Let's go.

1125. Let's go.

1126. —back in the kitchen.

1127. And we're going to here table by table

1128. until we have.

1129. Chef James is doing the same

1130. with the kitchen staff.

1131. Every dish perfect, every time.

1132. Folks, how are we doing tonight?

1133. Welcome. Welcome.

1134. Have you had a chance tolook at all the new and fun

1135. exciting menu items that we have?

1136. Let's go, guys. Yeah?

1137. I want to hear you tonight, and I want to hear you, too.

1138. Yes? Let's go.

1139. Only minutes intothe service, a locally renowned

1140. food blogger has arrived.

1141. Stacey Place ripped apart herlast meal at the restaurant.

1142. Abbey.

1143. You recognize her? Yeah.

1144. You know how important she is.

1145. But Chef Ramsay convinced

1146. her to give it another try.

1147. She has 10,000 followers.

1148. She blogs tomorrow, we're 10,000potential customers back up.

1149. I've tried everything on this menu

1150. today, so if you have any questions,

1151. you feel free to ask.

1152. Oh, yeah.

1153. Definitely.

1154. The goat cheese truffle dipreally stood out for me.

1155. Well, that sounds really good.

1156. Jimmy, you and I. We're going

1157. to be communicating all night.

1158. I need the apps for 37, 17, and 35.

1159. All right.

1160. Right now in the window Ineed that fish and chip,

1161. I need that slider.

1162. Slider's up, Chef.

1163. A re-invigoratedJimmy has the kitchen

1164. moving in the right direction.

1165. - Calamari. - Sliders.

1166. Jimmy, keep it going.

1167. Yeah?

1168. Fris e salad on the fly.

1169. And the new menu is being

1170. embraced by the customers.

1171. Wow.

1172. But just whenit appears as though it's

1173. going to be smooth sailing—

1174. I need a chowder, a calamari, a slider.

1175. Jimmy, did you call the calamari for table 30?

1176. I just did.

1177. —Abby and Jimmy—

1178. Listen to me.

1179. —are having a communication breakdown.

1180. I need four soups and onechowder up on the line, please.

1181. That's incorrect.

1182. Uh-oh.

1183. Here we go again, a repeat of last night.

1184. The kitchen's going down.

1185. We're fucked.

1186. Jimmy, focus on 37.

1187. Yeah?

1188. This is the golden ticket.

1189. - This is it. - All right.

1190. Lead ticket.

1191. I need a truffle dip.

1192. Truffle dip takes six minutes, yes?

1193. Yes, Chef. CHEF JAMES: All right.

1194. - Get it in the oven. - Jimmy, look at me.

1195. We're falling behind!

1196. We've got to work together.

1197. Come on, guys.

1198. There's nothing coming out.

1199. Please!

1200. Let's get this food out.

1201. Give me a time on the truffle dip, please.

1202. Jesus.

1203. She's not blogging now, is she?

1204. What's she doing?

1205. She's definitely blogging.

1206. She's blogging live from the table?

1207. We've got bloggerslive from their table, guys.

1208. I need a truffle dip up on the line right now.

1209. Urgently, please.

1210. I was horrified.

1211. We are slipping like the night before.

1212. They're blogging as we speak.

1213. I wanted to, like, just scream.

1214. Come on, guys.

1215. I need some food on the line.

1216. There'snothing hitting the window.

1217. Come on, guys.

1218. I need see some food up on this line.

1219. It's taking too long.

1220. Literally my kitchen going down in flames.

1221. Listen, Jimmy.

1222. One minute, Abigail.

1223. And there was literallynothing I could do about it.

1224. Abby.

1225. Jimmy, I need a truffle dip.

1226. Come on, guys.

1227. It's 45 minutesinto dinner service—

1228. Let's get this food out.

1229. We've got bloggers live from their table, guys.

1230. —and an influentialfood blogger who can greatly

1231. affect the future of DownCity—

1232. I need a truffle dipup on the line right now.

1233. —still has notreceived her appetizers.

1234. Abby. Two seconds.

1235. Quickly. Take over.

1236. Take over. Let's go.

1237. Abby.

1238. She just tweeted,"Waiting for appetizers.

1239. Getting hungry." OK.

1240. OK.

1241. This is not bullshit now.

1242. Menu's there. Chefs are there.

1243. I need you there.

1244. Control it. Yeah?

1245. I know what you're capable of. Yeah.

1246. Yes?

1247. And it's been tough for thelast couple of days, granted.

1248. However, you've got to find your voice.

1249. - OK. - Come on.

1250. All right. OK.

1251. Please. Please.

1252. It's definitely time to step it up.

1253. We want everything to go right with that table,

1254. and we're going to get the job done.

1255. Listen, Jimmy.

1256. They're already blogging that they're

1257. waiting too long for food.

1258. Let's get this food out.

1259. All right.

1260. How long on a solo truffle dip?

1261. Urgently, please.

1262. Truffle dip behind you.

1263. Thank you.

1264. Truffle dip and the salads.

1265. Caesars they are?

1266. With that Caesar I needsliders and a truffle dip.

1267. Come on, guys.

1268. Abby.

1269. Abby, read that discreetly.

1270. "Truffle dip amazing."

1271. - Yes? - Yeah.

1272. Come on. Keep it going, yes?

1273. Entr es, make sure they come together, OK?

1274. Fire that table, please, yeah? Jimmy.

1275. What's up?

1276. Table 37, did you fire?

1277. I did fire.

1278. Good.

1279. So we got everything.

1280. With Abby focusedon the task at hand—

1281. Come on, let's get loud back there.

1282. —and Jimmy infull control of his kitchen—

1283. You guys can fire that fish and chip.

1284. —quality entr es are quickly

1285. heading out to the dining room.

1286. Med rare lamb chops, salmon, ribs, filet.

1287. Med rare lamb, heard.

1288. Food looks amazing.

1289. The food looks outstanding.

1290. Absolutely amazing.

1291. It appears as though blogger Stacey

1292. Place has reached her verdict.

1293. And she's not the only one.

1294. Do you like that? And those chips.

1295. Aren't they delicious?

1296. A lot better than last night, right?

1297. Yeah. Definitely.

1298. How was everything?

1299. Delicious.

1300. The flavor was right there.

1301. Everything was great.

1302. Great.

1303. Thank you so much for coming in, and we're

1304. going to see you again.

1305. I was living an absolute kitchen nightmare.

1306. And my dream just came true.

1307. I'm in absolute shock.

1308. Like this is the restaurantl've always wanted.

1309. Those are the last two desserts.

1310. Jimmy. It was awesome.

1311. Thank you.

1312. It's a new DownCity.

1313. I'm just absolutely loving it.

1314. Right.

1315. Last night I said DownCityneeded to make a comeback.

1316. Tonight we did just that.

1317. Well done.

1318. Each and every one of youpulled off a great service.

1319. Customers loved the food.

1320. Abby, how do you feel, babe?

1321. I feel beyond belief fantastic.

1322. Looking back at it now, I was so unprofessional.

1323. Why don't you get thefuck out of my restaurant?

1324. Do you want me to go?

1325. Get the fuck out of my restaurant.

1326. I will go.- Please.

1327. The new Abby is professional.

1328. I just want to continue learning.

1329. It's just made me such a better leader.

1330. Come on in.

1331. Give me a hug.

1332. You're not going to ask me, so I'm going to ask you.

1333. That's right.

1334. I, Gordon Ramsay, am asking you for a hug.

1335. Come here.

1336. Thank you so much.

1337. I absolutely love Chef Ramsay, and I'm

1338. going to miss him when he goes.

1339. Thank you very much, Gordon.

1340. Not at all.

1341. This restaurant is getting back on the map

1342. that it hasn't been on in a while,

1343. and I know it's only going to get better.

1344. Good night.

1345. Thank you.

1346. Thank you.

1347. Without question, the biggesttransformation this week is

1348. Abby, which I never expected.

1349. As Abby goes, so goes DownCity.

1350. If she can keep her cool, this restaurant's

1351. going to be a huge success.Wow.

1352. Party in my mouth?

1353. Please.

1354. Whoo.

1355. Shit.

1356. After Chef Ramsay left,

1357. Chef James stayed on andcontinued to train the cooks—

1358. It gets prepped and put away.

1359. —allowing Jimmy the chance to thrive.

1360. All right.

1361. The meatloaf's being plated.

1362. That sells the lead.

1363. And Abby rewardedhim with a promotion.

1364. I wanted to introduce to all of you

1365. our head chef, James Berman.

1366. Let's give it up.

1367. Thank you.

1368. Eager to spread the word

1369. about their upgraded restaurant, Abby and Rico hit the town—

1370. This is a crispy porkbelly in a lettuce cup.

1371. —doing somegrassroots marketing by giving

1372. out samples of their new menu.

1373. It's right down the street.

1374. It's walking distance.

1375. Chef Ramsay saved my restaurant.

1376. He really did, but I've got to continue it.

1377. I promised him that the next time he comes back,

1378. the food will be a 10.

1379. Next time on "Kitchen Nightmares."

1380. I'm shutting the place down.

1381. Chef Ramsay returnsto the scene of some of his most

1382. unforgettable confrontations.

1383. Don't you fucking go there.

1384. Don't point that fucking thing at me.

1385. I'll do what the fuck I like.

1386. It will be a night of drama—

1387. You're going to get your fucking ass kicked.

1388. —and surprises— What happened?

1389. As Chef Ramsayreturns to the restaurants

1390. he tried to save.

1391. Did you really hate me that much?

1392. Who's living the dream?

1393. Did you pay the money back?

1394. And who turned the restaurant back

1395. - into a nightmare? - What's going on?

1396. That's next timeon "Kitchen Nightmares."