Kitchen Nightmares 3x9

1. Tonight on Kitchen Nightmares...

2. Cafe Tavolini is a hot Italian mess.

3. This place is pathetic.

4. Want anything else? Ohh.

5. A sick bag maybe.

6. And to make matters worse,

7. Chef Ramsay finds himself in the middle of a family war.

8. He's here to help us.

9. Don't let me elbow you.

10. Keith and Lisa Restivo may own the restaurant,

11. But they are certainly not running it.

12. Customers aren't gonna care about your business

13. if you don't give a about it.

14. Fed up with their dying business...

15. I don't even want to come here tonight.

16. It's a nightmare.

17. They are now the epitome of absentee owners.

18. They are now the epitome of absentee owners.

19. Where's Lisa? Where's Keith?

20. How much more can I do?

21. Without any leadership,

22. This restaurant is completely dysfunctional.

23. It's a joke!

24. And it's placing

25. A heavy burden on Lisa's son and daughter.

26. I'm being honest—that you're never at your restaurant.

27. Who closed your restaurant every night?

28. With Cafe Tavolini serving as the family battleground...

29. I don't understand how I'm lying.

30. I can't take it. Shut up!

31. There's more than just the business that's on the line.

32. I just want to hand him divorce papers.

33. Can Chef Ramsay

34. Pull this dysfunctional restaurant together?

35. Pull this dysfunctional restaurant together?

36. I can't help owners that can't help themselves.

37. Or is this eatery beyond saving?

38. Close that door!

39. It's confusion in Connecticut...

40. You're out of business.

41. Tonight on Kitchen Nightmares.

42. Bridgeport, Connecticut—

43. an industrial city on the Connecticut coast,

44. only an hour north of Manhattan.

45. Nestled in a quaint neighborhood called black rock

46. is Cafe Tavolini.

47. Owners Keith and Lisa Restivo

48. bought a successful Italian restaurant on a whim,

49. having never worked in the business before.

50. Lisa and I were driving past this building,

51. and there was a "For Rent" sign on it.

52. We didn't know the restaurant business.

53. I'm a hairdresser by trade, and Keith owned liquor stores.

54. I'm a hairdresser by trade, and Keith owned liquor stores.

55. We had no clue.

56. Nice to see you. How are you, honey?

57. When the place opened up, it was mobbed.

58. Doing great numbers. Everybody was happy.

59. Is your steak cooked all right?

60. It's perfect.

61. We were the newest restaurant around,

62. and we were definitely riding the wave of success.

63. Now you walk in here on a Saturday night,

64. you'd think that it's like a old Western movie,

65. like things are rolling by.

66. I don't even want to come here tonight.

67. Our business started to turn negative.

68. We started to turn negative with it also.

69. We started to turn negative with it also.

70. This place is really driving me crazy.

71. My mother and Keith do not care.

72. The two of them hate being here.

73. Oh, my God.

74. Michael, I hate to bother you.

75. Do you have my car keys, by chance?

76. I try to oversee the full operation of the restaurant.

77. I don't really know what Keith does here—I really don't.

78. Don't tell me to clean.

79. Um...

80. Um...

81. He'll act like he's the boss.

82. He says, "I'm busy, I'm busy. I gotta go, I gotta go."

83. But what are you so busy with? You don't do anything all day.

84. You sleep till 2:00.

85. You come here, you blow the patio,

86. and then you sit home all day.

87. Come here.

88. You lay down here too.

89. I wish I had your life.

90. Why aren't the lights on in the restaurant

91. at 5:30 at night?

92. What frustrates me is the lack of management, period.

93. You know, he'll sit at home

94. and stare at the surveillance camera,

95. and he basically nitpicks.

96. Why is everybody sitting down here?

97. Why is everybody sitting down here?

98. If you have

99. This much money into a place,

100. why aren't you there when the place isn't working?

101. The numbers are just ridiculous.

102. And I cannot pay bills with no money.

103. We're probably in debt $350,000.

104. This is what's gonna have to happen.

105. I don't want to talk about it anymore.

106. Our marriage is at a brink, because we fight constantly.

107. Fighting and fighting and fighting

108. is not gonna get anyone anywhere.

109. We need Chef Ramsay's help,

110. because we are at the end of our ropes.

111. because we are at the end of our ropes.

112. If things don't change,

113. I don't know what is gonna happen.

114. If they don't take Gordon's advice,

115. The marriage is gonna fail, and the restaurant's gonna fail.

116. Cafe Tavolini.

117. Chef Ramsay is aware that Cafe Tavolini has its issues...

118. Taste of Italy.

119. But before he can step in the door to explore...

120. Hi, Gordon.

121. Hi, Gordon.

122. There is one family member who can't wait to unload.

123. How are you? Nice to meet you. Van cotto.

124. Can I talk to you for a quick second before we go in?

125. Now? Yeah.

126. Jump in. Jump in.

127. I wanted to meet up with Chef Ramsay,

128. Because I wanted to tell him every little bit of dirt.

129. You obviously got something important to tell me.

130. - Yeah. - First of all...

131. It's a family business, right? Yeah, family run.

132. And it's your mum and dad who owns it.

133. My mother and my stepfather, yes.

134. Mum and stepfather.

135. And—are they in there?

136. Yes, he is in there.

137. I just wanted to let you know

138. that the only reason why he's there today

139. is 'cause he found out that you were coming there.

140. is 'cause he found out that you were coming there.

141. So he's not hands-on?

142. No, he'd be in bed right now, actually,

143. if you weren't coming.

144. You're kidding me.

145. He's lost.

146. Uhh! He needs your help.

147. And what does mum do?

148. She just basically doesn't wanna be there.

149. He blames her for everything for not being successful.

150. It's always her fault.

151. Van, thanks for the heads-up.

152. Let's just keep this, um, between us.

153. Take care, bud.

154. Take it easy. Thanks, Van.

155. Ah. Ah, it's freezing.

156. Ah. Ah, it's freezing.

157. Hi. How are you?

158. Hey, Mr. Ramsay. How are you?

159. Gordon, please. Good to see you.

160. And so your first name is...

161. Uh, Keith Restivo. Keith.

162. Manager? Owner?

163. Owner, yes... Hi.

164. Along with my wife Lisa. Hi. Lisa.

165. Lisa, good to see you.

166. So husband-and-wife team. Yes.

167. Any other members of the family working in the restaurant?

168. Yes, they do. My son, Van.

169. Okay. And my daughter, Joli.

170. So restaurant's open how many days a week?

171. Seven days a week. Seven, and you're here—

172. I'm here almost every day.

173. I actually don't work during the day.

174. Hello. And this is...

175. This is Van. Nice to meet you.

176. Okay, you do...

177. Yeah, work here. Waiter.

178. Now, how many times a week are you here?

179. Four to five. Four to five.

180. So you're here six days a week.

181. You're here nights only.

182. And you're here four days a week.

183. Well, four, zero, zero.

184. Lisa, Keith, you're gonna have to help me out here.

185. Hold on, mate. When you're not here, I'm here.

186. It just—I'm just— we're here—

187. I'm just a little bit confused.

188. First of all, it's six days a week.

189. Now it's no days a week. I'm just...

190. He's scared. Why do I gotta lie to him?

191. He's scared. Why do I gotta lie to him?

192. You're not lying. But I'm telling you the truth.

193. You just said I'm not lying, so you need to know.

194. But you're— he's here to help.

195. He needs to know the truth.

196. What don't you understand? But he is here—

197. okay.

198. Okay, um, the more I get up to speed

199. from all of you,

200. the quicker I can look at the scenario.

201. I just want the truth and nothing but the truth.

202. That just helps me tenfold.

203. Okay, uh, right.

204. Where should I sit? Where, uh—yeah?

205. Thank you.

206. Let's eat, yeah?

207. Okay.

208. Talk about throwing me under the bus.

209. Talk about throwing me under the bus.

210. I haven't even sat down, and it starts.

211. Why, what happened?

212. Wow, huge menu.

213. Ready or...? Uh, yes.

214. Let's start

215. with grandma's pan-fried meatballs

216. served over a house salad... okay.

217. And then the salmon, pan-roasted slowly...

218. Okay. And the clams.

219. Oh, the stuffed clams. No problem.

220. Thank you.

221. Hi. How are you? Good to see you.

222. Hi. How are you? Good to see you.

223. Rick. Rick.

224. Nice to meet you. And what do you do?

225. You're the... Bartender/server.

226. Bartender/server.

227. And what's wrong with the restaurant?

228. Um, lack of management.

229. Lack of management.

230. Owner's not here very much.

231. What are you gonna do?

232. I have to pick some liquor up.

233. Can I have a quick word with Keith, please?

234. Yeah. Thank you.

235. Where's Keith?

236. He left.

237. Go get him. Hurry up.

238. What a surprise.

239. Oh, he left.

240. Keith is not here on a regular basis.

241. Keith is not here on a regular basis.

242. Gordon wanted to talk to Keith.

243. Where is he? He left.

244. I could go two or three days without seeing Keith.

245. He doesn't have the concept of priorities

246. of what needs to be done to make this restaurant work.

247. Why don't you go over there and say he had to leave—

248. go over on his behalf and say he had to leave

249. to get some products for the restaurant.

250. He should have did that earlier.

251. Excuse me, Gordon. Um, Keith left.

252. He had to go run, um, up to the store

253. to get—pick up our liquor order.

254. Oh. He didn't know that you wanted to see him.

255. Is he fed up with this? He's fed up with everything.

256. So when he comes in and he sees one thing wrong,

257. he gets all twisted,

258. and he jumps in the car, and he leaves.

259. and he jumps in the car, and he leaves.

260. Thank you, Lisa.

261. Hmm.

262. A meatball salad, a stuffed clam.

263. Those are nothin'.

264. As fast as you can, Michael.

265. I was a server at Cafe Tavolini.

266. I recently moved into the kitchen...

267. Make sure you get cheese on there, please.

268. Which was, uh, lagging quite a bit.

269. Oh..

270. Meatball salad. Meatball salad.

271. Fresh ground pepper? Uh, no, I'm fine.

272. Thank you. Grandma's meatballs.

273. Look at that.

274. Right now, that's an insult to grandmothers.

275. That's a mess.

276. Gross.

277. How is it?

278. Big, soggy, dirty pool of juice

279. and crap underneath there— dreadful.

280. Thank you.

281. What'd he say about the meatballs?

282. He said that it was—

283. it was dreadful, that it was swimming in sauce.

284. Ugh. That was eerie.

285. What's happening?

286. I don't know.

287. I don't know.

288. Did he like the meatballs?

289. He said that that meatballs'

290. horrible, crumbled.

291. Wanna put 'em in the oven or microwave 'em?

292. Ay-yi-yi.

293. Stuffed clams—the come out of the microwave?

294. Yeah.

295. What's that? Stuffed clams.

296. Stuffed clams. Thank you.

297. Look at the size of them.

298. It looks like some dog in my shell.

299. It looks like some dog in my shell.

300. Where's the clam?

301. Oh, no.

302. How's the stuffed clams?

303. But where's the clam?

304. It's gotta be mixed in there, no?

305. It's mush, but where are the clams?

306. I don't see it either.

307. Taste that, please.

308. I was, like, a little scared to eat off his plate,

309. because I thought he was gonna stab me with the fork

310. if I, like, told him it was good.

311. I just taste bread crumbs.

312. Has that been microwaved?

313. I mean, it tastes like a stuffing that you'd

314. stick in the end of a turkey.

315. stick in the end of a turkey.

316. I'll take it out of your way.

317. My God.

318. He said that there's no clams in this.

319. He said that this tastes like a stuffing out of a turkey.

320. Those stuffed clams are garbage anyway.

321. Keith, he hates our food.

322. He said that the stuffing in the stuffed clams

323. tasted like it should be

324. from like the of a turkey or something.

325. Don't you dare blame me for anything like that, okay?

326. Can I have that salmon? Coming right now.

327. Taste of Italy? No.

328. Certainly not in the kitchens.

329. Certainly not in the kitchens.

330. Maybe a taste of the Italian sewers.

331. Okay, here we go.

332. Um, I always get nervous

333. when the chefs start decorating plates with parsley.

334. Oops.

335. Undercooked salmon that's stone-cold in the middle.

336. Mush.

337. Van, do this.

338. Taste the— the rice for me.

339. So you got... insipid... gluten.

340. When was that made?

341. When was that made?

342. I think they made that yesterday.

343. Ohh.. Yesterday?

344. Yeah. How much is that?

345. 21. $21.

346. So that's a taste of Italian leftovers

347. for $21.

348. Ohh. Want anything else?

349. Uh...

350. A sick bag maybe

351. thank you.

352. Holy.

353. Why? Why?

354. We're about to get reamed right now.

355. We're about to get reamed right now.

356. He said—he hates every single thing on the menu.

357. He hates everything that he ate.

358. He said everything is totally, totally disgusting.

359. You're here at 4:30. You don't know what I do.

360. Watch yourself, bro.

361. You're basically just making yourself

362. look like a bigger jackass when you lie about things,

363. so why don't you just come clean?

364. so why don't you just come clean?

365. He's obviously here to help you.

366. So let Gordon help you.

367. You have no clue what I do, except when I get here.

368. You're right. You're right.

369. Before you found out he was coming here,

370. who closed your restaurant every night?

371. Stop—stop what?

372. What's going on back there?

373. He's here to help us!

374. Somebody call the police?

375. What? Why am I lying?

376. I don't understand how I'm lying.

377. I'm being honest that you're never at your restaurant.

378. Your son, not mine.

379. Keith, I'm leaving.

380. Yes, I am. I'm leaving right now.

381. Shut up!

382. During Chef Ramsay's dismal first meal

383. at Cafe Tavolini...

384. Looks like some dog in my shell.

385. The tension between owner Keith and stepson Van...

386. Before you found out he was coming here,

387. who closed your restaurant every night?

388. Stop it!

389. Has erupted into a battle.

390. Keith, I'm leaving.

391. And wife and mother Lisa is caught in the crossfire.

392. I'm leaving right now.

393. Shut up!

394. What's going on back there?

395. I'm gonna walk out, and I'm gonna leave.

396. - You're not leaving. - Don't say another word.

397. - You're not leaving. - Don't say another word.

398. Then you don't say another word, then.

399. What's going on?

400. He gets mad because I'm trying to tell him the truth,

401. and he's making me try to look like an idiot in front of you.

402. You okay?

403. Yes, sir.

404. What's going on?

405. Oh, no, just a little confrontation.

406. Why are you lying? He's here to help us!

407. He's not here because the owners

408. Run everything perfectly.

409. And this is why he's here, and this is what needs to change.

410. And I can't take it.

411. Hey, come on. Don't get upset.

412. Ohh.

413. What's the matter?

414. I just—it's just—

415. it's just the same stuff that just constantly goes on.

416. This business has affected my marriage,

417. totally has affected my family.

418. I'm totally, like, beside myself.

419. You okay? I'm sorry about that.

420. Don't apologize Tome.

421. No, I already apologized to her. That's your lady.

422. And I thought, up until now,

423. the food was the biggest problem.

424. Let me tell you, the menu...

425. Was a disgrace.

426. Hideous.

427. Hideous.

428. I-I gotta—I definitely apologize for that.

429. Okay, I need, uh... I need a break.

430. I'll be back later.

431. I'm surprised he's even gonna stay here

432. and even deal with us.

433. He's gonna think we're all crazy.

434. With a restaurant and a marriage

435. clearly on the line...

436. Lisa, let's do a little quick catch-up.

437. Just me and you?

438. Yeah, just you and I, yeah.

439. Chef Ramsay knows

440. He needs to dive in quickly

441. and gather as much information

442. about the financials of Cafe Tavolini.

443. about the financials of Cafe Tavolini.

444. Help me to get

445. up to speed with where we are in business.

446. The money is not coming in.

447. I mean, the numbers are disgusting.

448. We had a night a couple weeks ago...

449. There was $40 in the till.

450. $40?

451. Wow.

452. Our house was foreclosed on.

453. Because of the business? Yeah.

454. So we've just been declining

455. and just failing.

456. We can't even take a salary, we could—

457. Keith walks around— seriously,

458. that's why he's so stressed out—

459. he doesn't even have a dollar in his pocket.

460. And then as soon as he gets here,

461. he'll see one thing that aggravates him,

462. he'll see one thing that aggravates him,

463. and that's when it starts.

464. And this is because the cash has dried up?

465. Yep.

466. How do you get through the day?

467. I mean, I don't— I'm so depressed.

468. Some days, I just want

469. to hand him divorce papers, because I can't take it.

470. If the restaurant closes,

471. I can't see our marriage continuing.

472. You know, it just makes it so difficult.

473. I mean, I hope you can help us,

474. but is it too overwhelming?

475. Let me have a look.

476. I need to see everything in action tonight, okay?

477. Okay.

478. Okay.

479. After a day filled with arguments...

480. Shut up!

481. Tears and accusations...

482. You're never at your restaurant.

483. Chef Ramsay is back to observe a dinner service.

484. The kitchen's small. It's a box.

485. You cook 70-odd items on the menu from this?

486. Yeah.

487. Joe, you're stuck in the corner?

488. I don't know.

489. No, I'm serious. I know, I...

490. It's—it's ridiculous.

491. Hello. Hi. How are you?

492. News of Chef Ramsay's appearance in Connecticut

493. News of Chef Ramsay's appearance in Connecticut

494. results in a full restaurant.

495. Right this way, okay, guys?

496. And while customers look to satisfy their appetite...

497. Lobster ravioli. Sure.

498. Veal caprice.

499. They aren't the only ones.

500. Can you order me a dinner?

501. No, I can't do that right now.

502. I need a minute. Okay.

503. When you get a minute, can you order me a, um—

504. No, don't talk to me right now.

505. That's not the way it works.

506. I'm putting my orders in,

507. making sure the customer's happy.

508. Now she wants to eat.

509. I can't— I can't eat now.

510. Who? Who wants to— Lisa wants me to order dinner.

511. Who? Who wants to— Lisa wants me to order dinner.

512. Lisa just doesn't get it.

513. While owner Lisa has to wait to place her order...

514. I am starving.

515. Customers in the dining room...

516. Oh, my goodness.

517. Are quickly receiving their food.

518. Oh, hey.

519. Maybe a little too quickly.

520. And Chef Ramsay wants to know why.

521. Did you just— did you—

522. did you just pull that out of the fridge?

523. Yes, chef.

524. What is that?

525. It's chicken.

526. And why are you cooking it in adVance?

527. 'Cause of space. 'cause of space, time.

528. 'Cause of space. 'cause of space, time.

529. - Just touch that. - It's.

530. How many portions you got in there cooked ahead?

531. Show me the tray, please.

532. That's dryer than the Nevada desert.

533. These look like they were cooked yesterday.

534. I mean, they're solid.

535. Huh?

536. I mean...

537. I mean, I wouldn't even hang that on a Christmas tree.

538. That chicken, it's already cooked.

539. It's gonna get cooked again.

540. Who the would wanna eat this?

541. And he's absolutely right.

542. Lisa, Keith...

543. Lisa, Keith...

544. So I'm trying to get up to speed with the chefs.

545. Just feel that there.

546. Solid.

547. That's for the chicken parm.

548. They don't make it to order.

549. Why not?

550. We've always done it that way.

551. We really didn't know it's a problem.

552. That's just— I mean, that's insane.

553. This sucks.

554. Despite a fast start...

555. How's your meal?

556. We haven't had any yet.

557. We're waiting, and it's very long.

558. The disorganized kitchen

559. is now delivering food at a snail's pace.

560. is now delivering food at a snail's pace.

561. I'm waiting on a cheese ravioli.

562. It's getting hot. Just give it a second.

563. Bro, come on, dude!

564. It'll be right there, bro.

565. I'm waiting on 13 and 11.

566. I've never seen

567. Such a dysfunctional kitchen in all my life.

568. Chris squashed down in the corner.

569. The chicken reheated.

570. All these plates have got chips on them.

571. What's all those tickets on the floor?

572. It's just madness— I mean, absolute madness.

573. Where's Lisa? Where's Keith?

574. Serious?

575. Serious?

576. People haven't gotten their meals

577. in over 45 minutes.

578. The kitchen is just a whole mess.

579. And my mother and Keith were nowhere to be found.

580. Is mommy and Keith somewhere?

581. They sit in the car for no reason.

582. Keith and my mother are sitting out in the driveway

583. on a crazy, crazy night.

584. We can't handle this. We need help.

585. Well, you know what?

586. Maybe they should come and worry

587. about the problems that are really happening right now.

588. Yeah, like how, um—

589. that the kitchen's a disaster.

590. The parm, pick it up.

591. The parm, pick it up.

592. My mother order this?

593. She's gonna sit in the car and eat it?

594. Is this normal when we get busy?

595. I'm embarrassed now.

596. Why was this ordered under your name?

597. Oh, it's mine.

598. You're gonna eat it out here?

599. What am I gonna eat it with, my fingers?

600. Here, that's what you want.

601. You can eat it out here. Give me a fork.

602. Stuffed pork chops, primavera white,

603. with penne.

604. While the two owners

605. Dine in the car...

606. Where's my bus girl?

607. I got farfalle. Here's your chicken and sausage.

608. I have 21 and 22.

609. Michael does his best to rally the staff

610. Michael does his best to rally the staff

611. And complete dinner service.

612. Spaghetti and meatball.

613. Let's get out of here, boys.

614. Okay, I'm gonna get straight to the point.

615. You two...

616. Have been abusing your restaurant.

617. Van gets angry.

618. Michael gets frustrated.

619. Ricky gets upset.

620. The owners— I didn't see you get upset.

621. I saw you walk outside with your coat,

622. and you were sat in the car.

623. and you were sat in the car.

624. It's a joke!

625. Keith, help me!

626. I, uh...

627. My passion

628. is a little, uh, you know, down.

629. If you got behind this bar and you got on the floor

630. and you did something to show you care,

631. people see that.

632. Customers aren't gonna care about your business

633. if you don't give a about it.

634. And the two of you said it on a million occasions—

635. walk in the place, "I don't even give a

636. walk in the place, "I don't even give a

637. - about this place anymore. - I hope it burns."

638. Well, you know what? That's what it's doing—burning,

639. right to the ground.

640. While Lisa's daughter, Joli,

641. eloquently sums up a miserable evening...

642. Customers aren't gonna care about your business

643. if you don't give a about it.

644. And a frustrating performance by her parents...

645. Why was this ordered under your name?

646. Oh, it's mine. You're gonna eat it out here?

647. Chef Ramsay realizes

648. He has to do something drastic,

649. so the following day...

650. Oh, my God.

651. Look at the restaurant.

652. He gives Keith and Lisa

653. A dose of shock therapy.

654. A dose of shock therapy.

655. What the... What is that?

656. "Out of business, closed,"

657. plastered against the whole side of the building.

658. And, uh, I just can't believe it.

659. What does this mean?

660. We can't even get in.

661. What's going on?

662. Well, I wish I could say good morning,

663. 'cause it's not a good morning.

664. Don't bother crossing the line.

665. You're shut down.

666. You're shut down.

667. You're out of business.

668. - Keith... - It's up.

669. I mean, I just— this is not what I wanted.

670. There's too much money invested in this place.

671. This is not good.

672. I wrote you a letter last night.

673. Can you read it?

674. "Dear Gordon,

675. "I want you to know that you have touched home

676. "with your perception of Keith and I.

677. "We are guilty of negligence

678. "We are guilty of negligence

679. "and irresponsibility on our part.

680. "Keith and I have let our staff

681. "and customers down due to a lack

682. "of our participation at the restaurant.

683. "Keith and I were oblivious to so much

684. "before you spoke to us tonight.

685. We were in denial."

686. "We were in denial of all of our faults.

687. "Our plea to you is not to give up hope on us.

688. "Keith and I are willing to make

689. "drastic changes in our lives to save our restaurant.

690. "drastic changes in our lives to save our restaurant.

691. "Unfortunately, we need the guidance

692. to be able to turn this place around for the best."

693. "You have our full commitment from Keith and I

694. "that we will work as hard as we can

695. "to make the changes.

696. "I want to thank you from the bottom of my heart

697. "for coming to Cafe Tavolini

698. and opening up our eyes."

699. This is exactly what I needed to hear.

700. I'm not giving up.

701. I'm not giving up.

702. This is a wake-up call.

703. You're not closed today.

704. But this will be the result if we don't start now,

705. and I mean now.

706. Today we start the comeback.

707. And I need both of you to be committed.

708. Okay. I hear you. I hear you loud and clear.

709. Let's get inside.

710. Owners Keith and Lisa have convinced Chef Ramsay

711. That they are now committed to the restaurant.

712. That they are now committed to the restaurant.

713. But Chef Ramsay is not the only one

714. that needs convincing.

715. Keith and Lisa...

716. Address your team.

717. I just wanted to apologize to the staff

718. for our negligence,

719. giving up on something

720. which I know is everybody's livelihood here.

721. I love you guys for being here.

722. You've been with us since day one.

723. And if you really didn't care about us,

724. you would never be here.

725. And I really appreciate it,

726. And I do want to get it to a better point.

727. If it wasn't for you guys, I don't know what I would do,

728. 'cause you guys really are a great staff,

729. and you really have stuck by us.

730. And it's our fault, because we just—

731. just gave up,

732. because we just couldn't handle the pressure.

733. I realize that I need to be

734. more hands-on.

735. It's gonna be a personal goal of mine

736. to, you know, work at it.

737. I think Keith and my mom

738. are definitely, uh, sincere about what's going on.

739. I think it's definitely an eye-opener for them.

740. I think it's definitely an eye-opener for them.

741. Everything here in the last five years

742. has been negative.

743. So it was definitely a breath of fresh air.

744. For tonight's dinner service,

745. Chef Ramsay institutes some major changes.

746. We have to stand out from the competition.

747. So we need to do something that no one else is doing.

748. A family-style menu that features a Tuscan bean soup,

749. Porchetta with roasted vegetables,

750. and olive-oil cake.

751. A menu family style has to show convenience for the kitchen,

752. A menu family style has to show convenience for the kitchen,

753. And the customers will help themselves.

754. Service becomes a lot more efficient.

755. And the kitchen gets out of the weeds.

756. It is a very small kitchen.

757. Family-style dining should help that kitchen run more smoothly.

758. And for the first time...

759. The two owners are hands-on and working tonight!

760. Owners Keith and Lisa will have active roles

761. In their restaurant.

762. Lisa, you're gonna roll your sleeves up tonight.

763. You're serving. There you go.

764. But I haven't been a server before.

765. You are gonna be a server tonight.

766. You are gonna be a server tonight.

767. Keith!

768. I want you physically on the floor.

769. What are you good at doing?

770. I could make up a cocktail, and I could promote it.

771. Good. I like that.

772. I've never served before,

773. And it's gonna be a little bit scary.

774. I didn't see that coming at all.

775. Okay, let's go. We're opening in eight minutes.

776. Yeah, let's go!

777. Coming up...

778. Table 21, please.

779. It's a dinner service from hell.

780. Where's our food?

781. Get a grip.

782. Keith and Lisa may be finally doing some work...

783. Would you like another beer?

784. But that doesn't mean this restaurant

785. Is truly united.

786. Five's meal!

787. Five's meal!

788. Can Tavolini rebound and recover?

789. Keith, get behind the line and get them together!

790. Or is it simply a lost cause?

791. Close that door!

792. That's coming up on Kitchen Nightmares.

793. There's definitely a new energy

794. in the restaurant tonight.

795. When I order it in the computer,

796. am I hitting two— that means a party of two?

797. Go over there, and I'll show you real quick.

798. And both owners are optimistic...

799. What are you gonna do?

800. Uh, pomegranate Bellini. That sounds amazing.

801. And so is Chef Ramsay.

802. A pomegranate bellini.

803. I don't know what's in store for tonight,

804. but I know that I'm definitely gonna hit up

805. the church down the road and pray

806. before I go on the floor.

807. We're offering a family style tonight.

808. We're offering a family style tonight.

809. You guys make a decision. And I'll be back in a few. Thank you.

810. Pomegranate Bellini would be our special dinner drink.

811. We should get a round of those.

812. Keith has wanted an active role.

813. I just don't think he actually knew

814. that he was able to do that.

815. Is this your creation? This is delicious.

816. Oh, good. Thank you.

817. Eight in a flash.

818. Eight what? Eight bellinis.

819. Okay, good.

820. Lisa, service.

821. All right.

822. Yeah, that looks good.

823. Would you like another beer?

824. - Yes, please. - Okay.

825. I'm so proud of you.

826. I'm so proud of you.

827. You're doing such a nice job, Lisa.

828. Being a server, it actually felt good.

829. Doesn't it smell delicious?

830. Would you like some fresh, uh, pepper? Yeah.

831. To hear firsthand comments about the food,

832. It was exciting.

833. It's so nice to see you being involved.

834. It brings you closer,

835. not just to the customers, but to your team.

836. With the owners and staff hard at work...

837. Van, table 12. Here we go.

838. The service is off to a good start.

839. And the diners love the family-style specials.

840. These are awesome.

841. These are awesome.

842. But the customers who ordered

843. From the regular menu...

844. Are having a completely different experience.

845. Where's our food?

846. Did you go family style,

847. or did you go off the menu?

848. Should we have gone family style?

849. Family style, it seems to be coming out faster.

850. Everybody okay? Your tables are good?

851. No, they're not all right.

852. Michael, I'm waiting on 32.

853. Can I get table 21, please?

854. They've been waiting for an hour and a half.

855. They've been waiting for an hour and a half.

856. I'm waiting, I'm waiting.

857. Right now I'm waiting on a flight out of here.

858. Let's complete the table

859. And see if we can get our together.

860. Look at all those tickets.

861. God almighty.

862. This is crazy.

863. Everybody, come here! Come here, you.

864. Come here.

865. You guys have to seriously get a grip.

866. And, Lisa, Keith... Yeah?

867. You can't run a restaurant with a 70-item menu

868. from this kitchen.

869. If I was the owner, I would want to look

870. after every single person that hasn't gotten their meal.

871. Say, "Hey, can I get you guys a dessert?

872. Can I get you guys a drink? I'm sorry."

873. My mother was just walking around aimlessly,

874. and Keith wasn't doing anything.

875. They just really showed no ownership skills tonight.

876. Look at Keith, slopping like that.

877. Look, look, look, look.

878. I mean, honestly.

879. What's the matter with him?

880. Sorry, guys. I know it's hectic,

881. but I'm just gonna be right back in.

882. It's a nightmare.

883. I didn't know what to do.

884. I was just too embarrassed to even go up to any tables

885. and to apologize.

886. I just kind of zoned out and couldn't do anything.

887. Where's Keith? He's not out at the liquor store for a hot dog.

888. Where is he?

889. While Keith and Lisa fail to tackle tonight's problems...

890. Ricky needs a meatball platter for four—I need it now!

891. A leader has emerged in the kitchen.

892. You got it.

893. Michael steps up and does his best to push orders out.

894. Michael steps up and does his best to push orders out.

895. Spaghetti and meatballs, Chris.

896. Thank you.

897. Spaghetti and meatballs. Take it.

898. After that's, what next? Come on.

899. The stuffed pork chop, a chicken parm,

900. mediterraneo, and a meatball platter,

901. porchetta, meatballs...

902. And as a result, the remaining ala carte orders

903. Start hitting the tables.

904. This is your final table here.

905. Fettuccine mediterraneo.

906. Thanks for comin'. Come back and see us.

907. Okay.

908. First, let me start with the positive.

909. First, let me start with the positive.

910. The family-style menu came out quicker,

911. and it satisfied the customers.

912. Considering the size of the kitchen,

913. it's clearly the direction this restaurant

914. needs to start moving towards.

915. But we have a long way to go.

916. Lisa...

917. Keith.

918. Joli...

919. Describe Keith's performance tonight.

920. I thought, in the beginning,

921. Keith had a lot of, uh, good energy.

922. I do have to say, when hit the fan,

923. You kind of disappeared.

924. You kind of disappeared.

925. Keith, please.

926. That stuff— that should not happen.

927. Oh, God.

928. Keith, you've got to understand...

929. It's your business.

930. Never, ever feel agitated,

931. nervous

932. about working inside your business!

933. There's gonna be a big change tomorrow.

934. We're gonna relaunch this restaurant.

935. But, Lisa and Keith,

936. relaunch yourselves.

937. And if you're not gonna do that,

938. And if you're not gonna do that,

939. then close that door!

940. It may have been a rough dinner service...

941. Look at all those tickets.

942. God almighty. This is crazy.

943. But the new commitment of Lisa and Keith...

944. You're doing such a nice job, Lisa.

945. Was just enough to convince Chef Ramsay

946. to go ahead with his plan

947. of giving Tavolini a much-needed makeover.

948. - Good morning. - Good morning, chef.

949. How's everybody feeling?

950. Nervous.

951. Look at this. My hand is shaking.

952. Okay, today...

953. We relaunch your restaurant.

954. We relaunch your restaurant.

955. On the count of three...

956. One...

957. Are you crying, Li?

958. I'm already crying.

959. Two...

960. Oh, my God!

961. And...

962. Three!

963. Wow. Oh, my God.

964. - Whoo-hoo! - Amazing!

965. It's really gorgeous.

966. Oh, my God.

967. Welcome to new Tavolini.

968. Oh, my Lord.

969. Modern... Elegant...

970. Unbelievable. Beautiful.

971. It really is emotional.

972. Gordon's brought some energy back to a place

973. Gordon's brought some energy back to a place

974. that was really, really lacking.

975. We've warmed up the dining rooms

976. with a nice, fresh champagne—

977. wonderful color.

978. It's really gorgeous.

979. A textured art wall—

980. Stunning.

981. Look at your tables.

982. New plates without any chips in there.

983. These are beautiful. Beautiful, huh?

984. Whoa!

985. Come on, Van.

986. What do you think? It's a new restaurant.

987. It's gorgeous.

988. Just a complete makeover.

989. It's a home run.

990. It's amazing. Thank you.

991. It's amazing. Thank you.

992. Isn't that lovely? It's amazing. Yes.

993. Okay, there's more. I want you to come through

994. to the kitchen now— come in.

995. Right.

996. Look at the space!

997. Oh, my God, this kitchen looks huge!

998. Wow.

999. Come in! There's more space down here as well!

1000. Come in! Come in, come in, come in.

1001. A proper kitchen that's been de-cluttered.

1002. I didn't think we could do this in here.

1003. Michael, how does it feel?

1004. It feels amazing, chef.

1005. Yeah? Yeah, it really does.

1006. I'm gonna look forward to working in there.

1007. It's gonna be a breath of fresh air.

1008. Okay, come outside— one more thing.

1009. Okay, come outside— one more thing.

1010. There you go.

1011. Oh, my God!

1012. Tavolini.

1013. "Family style dining."

1014. Oh, my God!

1015. A complete new identity.

1016. I'm very, very happy.

1017. It was so refreshing and so new

1018. and so different, so exciting,

1019. that you just really want to just get to work

1020. and show it off to everybody.

1021. That's your family up there.

1022. Family-style dining, yes? That's exactly right.

1023. Come in.

1024. Welcome to Tavolini's

1025. Welcome to Tavolini's

1026. new, exciting menu. entrees—

1027. herb-roasted chicken,

1028. roasted with lemon, thyme, and garlic.

1029. Branzino, a sort of striped sea bass.

1030. Beautifully pan-roasted, served with fennel and lemon.

1031. Real classic Italian,

1032. a stunning osso buco,

1033. veal demi-glace and gremolata—

1034. so delicious.

1035. Everything is available family style

1036. and ala carte.

1037. I want to sit down and have dinner here.

1038. Get some forks and start tasting.

1039. That sauce is...

1040. Oh, my goodness.

1041. I love it.

1042. This is gonna be such the talk of the town.

1043. People are definitely gonna want to come here and eat,

1044. because the food is just amazing.

1045. With Cafe Tavolini ready for relaunch...

1046. Hi. Welcome.

1047. Your server will explain the new menu to you.

1048. And Chef Ramsay's new menu in place...

1049. It's an individual portion or a family portion.

1050. So you can get a couple of different things.

1051. So you can get a couple of different things.

1052. Oh, yeah! It's really cool.

1053. It's time for Keith and Lisa

1054. To show that they are capable

1055. of leading and managing their restaurant.

1056. Folks... Welcome to Tavolini.

1057. How are you? Good, how are you?

1058. I'll be boppin' around tonight, making sure everything's fine.

1059. Thank you for coming in.

1060. Tonight I need to give my all

1061. To try to make this restaurant a success.

1062. But I'm just nervous.

1063. Branzino is the— uh, it's the roasted...

1064. Um...

1065. I don't know what that is.

1066. I don't know what that is.

1067. Look at that. What are you doing?

1068. Branzino. Yeah.

1069. The branzino is what? It's pork?

1070. Fish. That's the fish.

1071. That's right.

1072. Well, actually, it's a—

1073. it's—it's similar to— it's a fish dish.

1074. Ohh. Tail on, head off.

1075. It's a little similar to a, um—

1076. it's a white fish. it's a white fish?

1077. Yes. Very good.

1078. Yes.

1079. Michael, we got a Tuscan soup,

1080. cauliflower, mushroom polenta.

1081. Excellent.

1082. These first eight, nine tables

1083. are crucial, yes? yes.

1084. Talk together, yes?

1085. Talk together, yes?

1086. It's a half hour into dinner service...

1087. Table six in the window.

1088. And the kitchen, led by Michael, is humming.

1089. For this table right now,

1090. I just need a crostini and a calamari.

1091. Nice, nice, nice. Lovely.

1092. Enjoy. Yummy.

1093. It's good? Mm-hmm.

1094. Yeah.

1095. And it appears as though everyone

1096. is loving the new Tavolini experience.

1097. Really, really exciting.

1098. I'm glad you're excited. My heart has not stopped.

1099. Okay, good. Let's keep it that way.

1100. Half an hour into service. Keep it going, yes?

1101. Everything's going really, really well.

1102. It reminded me of five years ago

1103. It reminded me of five years ago

1104. when we first opened— we had this vibe,

1105. and I always wanted to be here when it was busy.

1106. Keith, what's the overall consensus?

1107. Are they happy? Are they enjoying it?

1108. So far, so good.

1109. It's now an hour into service,

1110. and Tavolini's new appetizers are a hit.

1111. I loved it.

1112. But back in the kitchen...

1113. I got two Tuscan beans comin' for you as well

1114. with the two mussels, Danny. what two mussels?

1115. The smooth-running machine has now hit a major speed bump.

1116. You're plating two mussels right now.

1117. And the dinner service is about to crumble.

1118. And the dinner service is about to crumble.

1119. Michael, what—this is my calamari, right?

1120. Is that right? Is this Lisa's table, Dan?

1121. No, this is Van's table coming!

1122. See this is— I'm getting a little lost.

1123. Dan, you gotta tell me what you're giving me.

1124. Mike, you got tickets over there too!

1125. Talk to me, Michael. What's coming next?

1126. I'm a little with the tickets for some reason.

1127. There's another disaster in the kitchen.

1128. It's a big cluster.

1129. Nobody knows what's going on anymore.

1130. It's so much, it's not even funny!

1131. Mushrooms, please.

1132. Where's my mushroom polenta?

1133. Mushroom polenta's coming right now!

1134. Danny, how long for the polenta?

1135. For the polenta, we're using this right here.

1136. For the polenta, we're using this right here.

1137. I know how to cook it, but how long?

1138. You just hold on one second.

1139. Come on, guys.

1140. The kitchen is just a whole mess.

1141. Michael... What? Michael what?

1142. Five's meal!

1143. Have they gotten anything yet?

1144. No.

1145. it's like the worst thing

1146. you could ever ask for.

1147. Come on, man.

1148. It's two hours into dinner service,

1149. and the confusion in the kitchen...

1150. It's so much, it's not even funny.

1151. Is putting a successful relaunch in jeopardy.

1152. I'm a little with the tickets for some reason.

1153. Where's Keith?

1154. And Chef Ramsay knows

1155. that there is no better time than now

1156. for these formerly passive owners to step up.

1157. Keith! Yes, sir?

1158. You know this is not right.

1159. I—without a doubt.

1160. Get it together, please.

1161. Absolutely.

1162. Yeah, come on, then.

1163. Chef Ramsay lit a fire under my butt.

1164. Chef Ramsay lit a fire under my butt.

1165. Keith, I need you now to pull this back.

1166. I realized that I needed to get my hands dirty

1167. to make this thing a success.

1168. So what— so what should we do now?

1169. You gotta persevere, guys.

1170. Gotta persevere.

1171. Keith, get behind the line and get them together!

1172. Okay, what we gotta do

1173. is try to work together as a team.

1174. It's gonna take a minute, but we have to focus here.

1175. Yes, sir. All right, baby.

1176. Let's do this! Look, we're going

1177. with Lisa's table, then we're going with Van!

1178. With Keith and Lisa

1179. now actively supporting their team...

1180. Guys, everything looks fabulous.

1181. The kitchen somehow manages to recover...

1182. The kitchen somehow manages to recover...

1183. Table ten is what I'm picking up.

1184. Calamari and a roasted chicken, right?

1185. That's it. Here, Michael.

1186. Thanks, pal.

1187. And pushes out the remainder of the dishes...

1188. This is table 15 for Lisa.

1189. That looks good. Looks very good.

1190. To very content customers.

1191. Wow.

1192. That is absolutely amazing.

1193. That's it. That's done. That's gone.

1194. Perfect, bro. We're beautiful.

1195. Guys, I'm really, really proud of you

1196. you guys are a really amazing team.

1197. Thank you, boss.

1198. If we can have Tavolini

1199. be successful like tonight,

1200. be successful like tonight,

1201. I think everything will— will work itself out.

1202. And our marriage will have a chance to be successful too.

1203. Have a great night.

1204. Everything was wonderful. I appreciate that.

1205. That makes my night. Thank you.

1206. Okay, tonight...

1207. We were teetering on disaster.

1208. But it's not how start, it's how you finish your service.

1209. Lisa and Keith...

1210. Lisa and Keith...

1211. You did a bloody good job.

1212. Well done.

1213. You all did a good job.

1214. Thank you, chef.

1215. I think we have a lot of work

1216. still ahead of us.

1217. Um, I think tonight was just a stepping stone.

1218. Absolutely right!

1219. Lisa, Keith...

1220. You've been given a second chance.

1221. This restaurant needs you,

1222. not just the dining room, but the kitchen.

1223. Yes, absolutely. Keith...

1224. Loud and clear, Chef.

1225. Loud and clear.

1226. I think that Gordon's motivation

1227. I think that Gordon's motivation

1228. Brought some positive energy back to a place

1229. that was really, really lacking anything positive.

1230. Lisa, I can't do any more.

1231. I come back and that front door is boarded up,

1232. I'm gonna be so upset.

1233. It won't be.

1234. Look after your family.

1235. Keep it going.

1236. Take care. Okay.

1237. It is a little scary that Gordon is leaving.

1238. You know, we have a long way ahead of us now.

1239. And we have to really, you know, just get to work.

1240. Don't you stop. Okay?

1241. Don't you stop. Okay?

1242. Yeah, keep it going.

1243. We have such a foundation to work from,

1244. but with our family problems,

1245. with the restaurant issues all in one,

1246. it needs to start from the bottom up,

1247. and I think we need to start from a clean slate

1248. to, uh, you know, be successful.

1249. Unbelievable.

1250. I'm actually shocked that this has ended on a positive note.

1251. And who would have thought that a family being ripped apart

1252. has been saved by family-style dining?

1253. That's exactly what happened here at Tavolini.

1254. That's exactly what happened here at Tavolini.

1255. Finally...

1256. A taste of Italy.

1257. Grazie.

1258. In the weeks that followed...

1259. Yo, you find it a little funny

1260. that they're outside arguing right now?

1261. Keith and Lisa

1262. struggled with their new roles as leaders.

1263. It's too much for me.

1264. And didn't commit to the restaurant

1265. the way Chef Ramsay had hoped.

1266. I need to have a puff of my cigar.

1267. In addition, a rocky marriage

1268. That was moving in the right direction

1269. That was moving in the right direction

1270. is now over.

1271. What is going on here?

1272. Okay, do me a favor.

1273. I'd advise you to zip it up.

1274. Keith and Lisa have separated.

1275. And the future of Tavolini is uncertain.

1276. The doors are now closed,

1277. and one wonders, will they ever open again?