Kitchen Nightmares 3x9

1. Tonight on'Kitchen Nightmares" Cafe

2. Tavolini is a hot Italian mess.

3. This place is pathetic.

4. Want anything else?

5. Oh, 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. - I don't want any help.

9. Keith and LisaRestivo may own the restaurant,

10. but they are certainly not running it.

11. Customers aren't goingto care about your business

12. if you don't give a fuck about it.

13. Fed up their dying business—

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

15. It's a nightmare.

16. They are now theepitome of absentee owners.

17. Where's Lisa.

18. Where's Keith?

19. How much more can I do?

20. Without any leadership,

21. this restaurant iscompletely dysfunctional.

22. It's a joke.

23. And it's placing a heavy burden

24. on Lisa's son and daughter.

25. I'm being honest that you're never

26. fucking at your restaurant.

27. Who closed your restaurant every night?

28. With Cafe Tavolini serving

29. as the family battleground.

30. I don't under how I'm fucking lying.

31. I can't take it.

32. Shut up.

33. There's more than just the business

34. that's on the line.

35. I just want to hand him divorce papers.

36. Can Chef Ramsay pullthis dysfunctional restaurant

37. together?

38. I can't help owners thatcan't help themselves.

39. Or is this eatery beyond saving?

40. Close that door.

41. It's confusion in Connecticut.

42. You're out of business.

43. Tonight, on "Kitchen Nightmares."

44. Bridgeport, Connecticut—an industrial city

45. on the Connecticut coast, onlyan hour north of Manhattan.

46. Nestled in a quaint neighborhood called

47. Black Rock is Cafe Tavolini.

48. Owners Keith and Lisa Restivo bought

49. a successful Italian restaurant on a whim,

50. having never worked in the business before.

51. Lisa and I were driving past this building,

52. and there a For Rent sign on it.

53. We didn't know the restaurant business.

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

55. We had no clue.

56. Nice to see you. Nice to see you.

57. How are you, honey?

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

59. Doing great numbers, everybody was happy.

60. Is your steak cooked all right?

61. We were the newest restaurant around,

62. and we were definitelyriding the wave of success.

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

64. and you think that it's likea fucking old Western movie.

65. Like the fucking things are whirling by.

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

67. Our business started to turn negative.

68. We start to turn negative with it also.

69. This place is really driving me crazy.

70. My mother and Keith do not care.

71. The two of them hate being here.

72. Oh my god.

73. Michael, hate to bother you.

74. Do you have me car keys, by any chance?

75. I try to oversee the fulloperation of the restaurant.

76. I don't really know what Keith does here.

77. I really don't.- Don't tell me to clean.

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

79. He says, I'm busy. I've got to go.

80. I've got to go. But what are you so busy with?

81. You don't do anything all day?

82. You sleep till fucking 2 o'clock.

83. You come here.

84. You blow the paddy, andthen you sit home all day.

85. Come here.

86. You lay down here, too.

87. I wish I had your fucking life.

88. Why aren't the lights onin the restaurant at 5:30

89. at night.

90. What frustrates me is thelack of management period.

91. You know, he'll sit at home, and stare

92. at the surveillance cameras, and basically nit picks.

93. Why is everybody sitting down here?

94. If you have this much money into the place,

95. why aren't you there whenthe places isn't working?

96. The numbers are just ridiculous, and I

97. cannot pay bills no money.

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

99. This is what's going to have to happen.

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

101. Our marriage is at a breakbecause we fight constantly.

102. Fighting, and fighting, and fighting

103. is not going to get anyone anywhere.

104. We need Chef Ramsay's help because we

105. are at the end of our ropes.

106. If things don't change, I don'tknow what is going to happen.

107. And if they don't take Gordon's advice,

108. the marriage is going to fail, and the restaurant

109. is going to fail.

110. Cafe Tavolini.

111. Chef Ramsey is aware that Cafe

112. Tavolini has its issues.

113. Taste of Italy.

114. But before he canstep in the door to explore,

115. Hi, Gordon.

116. There is one family member

117. who can't wait to unload.

118. - How are you?- Nice to meet you,

119. Can I talk to you for aquick second before we go in?

120. - Now? - Yeah.

121. Yeah, jump in.

122. Jump in.

123. I wanted to meet up with Chef Ramsay

124. because I wanted to tell himevery little bit of dirt.

125. You've obviously got

126. something important to tell me.- Yeah.

127. First of all, it's a family business, right?

128. Yeah, family-run.

129. And it's your mom and dad who owns it.

130. My mother and my stepfather, yes.

131. Mom and stepfather.

132. And are they in there?

133. Yes, he is in there.

134. I just wanted to let youknow that the only reason why

135. he's there today is because he found

136. out that you were coming there.

137. So he's not hands on.

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

139. if you weren't coming there.

140. You're kidding me.

141. He's lost.

142. He needs your help.

143. What does mom do?

144. She just basicallydoesn't want to be there.

145. He blames her for everythingfor not being successful.

146. It's always her fault.- Thanks for the heads up.

147. Let's just keep this between us.

148. Take care, bud.

149. Take it easy.

150. Thanks, man.

151. It's freezing.

152. Hi, how are you?

153. - Hey, Mr. Ramsay, how are you.- Gordon, please.

154. Good to see you.- Gordon, good to see you.

155. - First name is? - Keith or Steve-o.

156. Keith. Manager?

157. - Owner? - Owner, yes.

158. Along with my wife Lisa.

159. Lisa, nice to meet you.

160. So husband and wife team.

161. Yes.

162. Any other members of the familyworking in the restaurant?

163. Yes, they do. My son Van.

164. My daughter Joli.

165. So the restaurant isopen how many days a week?

166. Seven days a week.

167. Seven, and you're here, what?

168. Well, I'm here almost every day.

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

170. Hello.

171. - And this is? - This is Van.

172. Nice to meet you.

173. OK you do—

174. Work here, waiter here.

175. OK, brilliant.

176. How many times a week are you here?

177. Four to five.

178. Four to five.

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

180. You're here nights only.

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

182. Four, zero, zero.

183. Lisa, Keith, you're goingto have to help me out here.

184. Hold on a minute.

185. Well, you're not here, I'm here.

186. I 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.

190. I'm just—

191. Stop, he's here.

192. Why do I gotta lie to him?

193. You're not lying, but he's here.

194. But I'm telling you the truth.

195. You just said I'm notlying, so you need to know.

196. I didn't say that, but you're not here to—

197. He's here to help. He needs to know the truth.

198. I know that.

199. What don't you understand?

200. But he is here—

201. OK, OK.

202. The more I get up to speed from all of you,

203. the quicker I can look at the scenario.

204. I just want the truth andnothing but the truth.

205. That just helps me tenfold.

206. OK, right, where should I sit.

207. - Right here, sir. - Yeah?

208. Yeah.

209. Thank you.

210. Let's eat, yeah?

211. OK.

212. I haven't even sat down and the bullshit starts.

213. Why, what happened?

214. Huge menu.

215. Ready?

216. Yes, and let's start withgrandma's pan-fried meatballs

217. served over a house salad.

218. OK.

219. And then a salmon, hand roasted slowly,

220. - OK. - And the clams.

221. Oh, the stuffed clams.

222. No problem.

223. - Thank you. - Hi.

224. - How are you. - Good to see you.

225. - Rick. - Rick.

226. Nice to meet you. What do you do?

227. You're the— - Bartender, server.

228. Bartender, server.

229. Um, what's wrong with the restaurant?

230. Uh, lack of management.

231. Lack of management.

232. Owner is not here very much.

233. Keith, what are you going to do?

234. I have to pick some liquor up.

235. Can I have a quick wordwith Keith, yeah, please?

236. - Yeah. - Thank you.

237. Where's Keith?

238. He left.

239. Go get him.

240. Hurry up.

241. What a surprise.

242. Oh, he left.

243. Keith is not here on a regular basis.

244. Gordon wanted to talk to Keith.

245. Where is he?

246. He left.

247. I could go two or threedays without seeing Keith.

248. He doesn't have the concept of priorities

249. of what needs to be done tomake this restaurant work.

250. Why don't you go over there, go over on his behalf

251. and say he had to get someproducts for the restaurant.

252. He should've did that earlier.

253. Excuse me, Gordon.

254. Keith left.

255. He had to go run to the storeto pick up our liquor order.

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

257. He's gone. Is he fed up with it?

258. He's fed up with everything.

259. When he comes in, and he sees one thing wrong,

260. he gets all twisted.

261. And then he jumps in the car, and he leaves.

262. Thank you, Lisa.

263. Hmm.

264. A meatball, a stuffed clams—

265. those are fucking nothing.

266. As fast as you can, Michael.

267. Well, I was a server at Cafe Tavolini.

268. I recently moved into the kitchen.

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

270. Which was lagging quite a bit.

271. Oh, Jesus.

272. - Meatball salad. - Meatball salad.

273. - Fresh ground pepper? - Uh, no.

274. I'm fine. Thank you.

275. Grandma's meatballs.

276. Look at that.

277. Wow.

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

279. That's a mess.

280. Gross.

281. How is it?

282. It's a big, soggy, dirtypool of juice and crap

283. underneath there—

284. dreadful.

285. Thank you.

286. Jesus.

287. What'd he say about the meatballs?

288. He said that it was dreadful, that it was swimming in sauce.

289. Ugh, that was eery.

290. - What's happening? - Oh...

291. Did he like the meatballs?

292. He said that that meatball—was fucking horrible.

293. No it wasn't.

294. Crumbled.

295. Want to put them in the oven or microwave them?

296. Stuffed clams, theycome out of the microwave?

297. What's that?

298. Stuffed clams.

299. Ah stuffed clams.

300. Thank you.

301. Look at the size of it.

302. It looks like some dog shat in my shell.

303. Where's the clam?

304. Oh no.

305. What is this?

306. Stuffed clams.

307. But where's the clam.

308. It's got to be mixed in there, no?

309. There's mush, but where are the clams?

310. I don't see it either.

311. All right.

312. Taste that, please?

313. I was, like, a littlescared to eat off his plate,

314. because I thought he wasgoing to stab me with the fork

315. if I told him it was good.

316. I just taste breadcrumbs.

317. Has that been microwaved?

318. It tastes like stuffing that you'd stick

319. in the ass-end of a turkey.

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

321. Oh my God.

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

323. He said that this tastes likea stuffing out of a turkey.

324. Those stuffed clams are garbage anyway.

325. Keith, he hates our food.

326. He said that the stuffingin the stuffed clams

327. tastes like it should be from, like, the ass

328. of a turkey or something.

329. Don't you dare blame me for anything like that.

330. OK?- Can I have that salmon?

331. It's coming right now.

332. Taste of Italy.

333. No.

334. Certainly not in the kitchens.

335. Maybe a taste of the Italian sewers.

336. OK, here we go.

337. I always getting nervous whenthe chefs start decorating

338. the plates with parsley.

339. Oops.

340. Undercooked salmon that'sstone cold in the middle.

341. Yeesh.

342. Mush.

343. Man, so we'll do this.

344. Taste the rice for me?

345. So you've got insipid gloop.

346. When was that made?

347. I think they made that yesterday.

348. Oh fuck.

349. - Yesterday? - Yeah.

350. How much was that?

351. $21.

352. $21.

353. So that's a taste ofltalian leftovers for $21.

354. Oh, Jesus.

355. You want anything else?

356. Uh, a sick bag, maybe.

357. Thank you.

358. Holy fuck.

359. Why?

360. Why?

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

362. He said he hates everysingle thing on the menu.

363. He hates everything that he ate.

364. He said everything istotally, totally disgusting.

365. Stop it.

366. Stop it.

367. Stop it right now.

368. You're here at 4:30.

369. You don't know what I do.

370. Watch yourself, bro.

371. You're basically just making yourself

372. look like a bigger jackasswhen you lie about things.

373. So why don't you just come clean.

374. He's obviously here to help you.

375. So let Gordon help you.

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

377. You're right.

378. You're right.

379. Before you found out he was coming here,

380. who closed your restaurant every night?

381. Van, stop.

382. Don't say— shush!

383. Stop what?

384. What's going on back there?

385. - He's here to help us. - Jesus.

386. Did somebody call the police?

387. What, why am I lying?

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

389. I'm being honest that you're never

390. fucking at your restaurant.

391. Your son, not mine.

392. Shit.

393. Keith, I'm leaving.

394. Yes, I am. I am leaving right now.

395. Shut up!

396. During ChefRamsay's dismal first meal

397. at Cafe Tavolini—

398. It looks like some dog shat in my shell.

399. The tension betweenowner Keith and stepson Van—

400. Before you found out he was coming here,

401. who closed your restaurant every night?

402. Stop it!

403. Has erupted into a battle.

404. Keith, I'm leaving.

405. And wife and mother Lisa

406. is caught in the crossfire.

407. I'm leaving right now.

408. Shut up!

409. What's going on back there?

410. I'm going to walkout, and I'm going to leave.

411. No, you're not leaving.

412. Don't say another word.

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

414. What's going on?

415. He gets mad because I'mtrying to tell him the truth,

416. and he's making me try to looklike an idiot in front of you.

417. You OK?

418. Yes, sir.

419. What's going on?

420. Oh no, just a little confrontation.

421. Why are you lying?

422. He's here to help us.

423. He's not here because the owners

424. run everything perfectly.

425. And this is why he's here.

426. And this is what needs to change and—

427. I can't take it.

428. Hey, don't get upset.

429. What's the matter?

430. I just, it's just, it's just, the same stuff that goes on.

431. This business has affected my marriage,

432. totally has affected my family.

433. I'm totally like, beside myself.

434. You OK?

435. I'm sorry about that.

436. Oh, don't apologize to me!

437. That's your lady.

438. And I thought, up until now, thefood was the biggest problem.

439. Let me tell you, the menuwas a fucking disgrace.

440. Hideous.

441. Well, I definitely apologize for that.

442. OK, I need a break.

443. I'll be back later.

444. Fuck.

445. I'm surprised he's even going to stay

446. here and even deal with us.

447. He just thinks we're all crazy.

448. With arestaurant and the marriage

449. clearly on the line—

450. Lisa, let's have a quick catch up.

451. Just me and you?

452. Yeah, just you and I.

453. Chef Ramsay knowshe needs to dive in quickly

454. and gather as much informationabout the financials of Cafe

455. Tavolini.

456. Help me to get up to speedwith where we are in business.

457. The money is not coming in.

458. I mean, the numbers are disgusting.

459. We had a night a couple weeksago, it was $40 in the till.

460. $40.

461. Wow.

462. Our house was foreclosed on.

463. Because of the business?

464. Yeah, so we've just beendeclining and just failing.

465. We can't even take a salary.

466. Keith walks around— seriously, that's why

467. he's so stressed out.

468. He doesn't even have $1 in his pocket.

469. And as soon as he gets here, he'll

470. see one thing that's aggravates him,

471. and then that's where it starts.

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

473. Yeah.

474. How do you get through the day?

475. - I mean, Christ almighty. - I don't.

476. I'm so depressed.

477. Some days, I just want to hand him divorce

478. papers because I can't take it.

479. If the restaurant closes, I can't

480. see our marriage continuing.

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

482. I mean, I hope you can helpus, but is it to overwhelming?

483. Let me have a look.

484. I need to see everything in action tonight, OK?

485. After a day filled with arguments—

486. Shut up!

487. Tears and accusations—

488. You're never fucking at your restaurant.

489. Chef Ramsey is backto observe a dinner service.

490. Well, the kitchen is small.

491. It's a box.

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

493. Yeah.

494. Do you ever get stuck in the corner?

495. No I'm serious?

496. No, I know.

497. It's ridiculous.

498. - Hello. - Hi, how are you?

499. News of Chef Ramsay'sappearance in Connecticut

500. results in a full restaurant.

501. Right this way, OK guys?

502. And while customers look

503. to satisfy their appetite—

504. - Lobster ravioli. - Sure.

505. Veal caprese.

506. They aren't the only ones.

507. Can you order me a dinner?

508. Yeah, I can't do that right now.

509. I need a minute.

510. OK.

511. When you get a minute, can you order me a—

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

513. That's not the way it works.

514. I'm putting my orders in, makingsure the customer is happy.

515. - Now she wants to eat? - I can't—

516. - I can't eat now. - Who?

517. Lisa wants me to order her dinner.

518. Lisa just doesn't get it.

519. While owner Lisa has towait to place her order—

520. I am starving.

521. Customers at the dining room are

522. quickly receiving their food.

523. Maybe a little too quickly.

524. And Chef Ramsay wants to know why.

525. Did you just—

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

527. - Yeah, Chef. - What is that?

528. It's chicken.

529. And why are you cooking it in advance?

530. Because of space.

531. Because of space, time.

532. Just touch that.

533. It's fucked.

534. How many portions have yougot in there, cooked ahead—

535. show me the tray, PJ, please?

536. That's dryer than the Nevada desert.

537. These look like they were cooked yesterday.

538. I mean, they are fucking solid.

539. I mean, I wouldn't hangthat on a Christmas tree.

540. That chicken.

541. It's already cooked.

542. It's going to cooked again.

543. Who the fuck would want to eat this?

544. And he's absolutely right.

545. Lisa, Keith.

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

547. Just feel that there.

548. Solid.

549. That's for the chicken parm.

550. They don't make it to order.

551. Why not?

552. We've always done it that way.

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

554. That's just— that's insane.

555. This sucks.

556. Despite a fast start—

557. How's your meal?

558. We haven't had any yet.

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

560. The disorganizedkitchen is now delivering food

561. at a snail's pace.

562. I'm waiting on a cheese ravioli.

563. It's getting hot, just give it a second.

564. Come on dude.

565. Be right there, bro.

566. I'm waiting on 13 and 11.

567. I've never seen such a dysfunctional kitchen

568. in all my fucking life.

569. Chris squashed down in the corner.

570. The chicken, reheated.

571. All these plates have got chips on them.

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

573. I mean, it's just madness.

574. Absolutely madness. Where is Lisa?

575. Where is Keith?

576. Is he like fucking serious?

577. People haven't gotten theirmeals in over 45 minutes.

578. The kitchen is just a whole mess.

579. And my mother and Keithwere nowhere to be found.

580. Is Mommy and Keith somewhere?

581. They sit in the car for no reason.

582. Keith and my mother aresitting out in the driveway

583. on a crazy, crazy night.

584. I'm starving.

585. We can't handle this.

586. We need help.

587. Well, you know what, maybe they should

588. come and worry about the problems that

589. are really happening right now.

590. Yeah, like how—

591. That the kitchen is a disaster.

592. Chicken parm, pick it up.

593. Did my mother order this?

594. Or she's going to sit in the car and eat it?

595. Is this normal when we get busy?

596. I'm embarrassed now.

597. Why was this ordered under your name?

598. Oh, it's mine.

599. You're going to eat it out here?

600. What am I going to eat it with, my fingers?

601. Here's that's what they— that's what

602. you want to eat it out here.

603. Give me some forks.

604. I can't believe it.

605. Stuffed porkchopprimavera white with penne.

606. While the two owners dine in the car—

607. Where's my bus girl?

608. I got a farfalle.

609. Here's your chicken and sausage.

610. I have 21 and 22.

611. Michael does hisbest to rally the staff

612. and complete dinner service.

613. Spaghetti and meatball.

614. Let's get the heck out of here, boys.

615. OK.

616. I'm going to get straight to the point.

617. You two, you've been abusing your restaurant.

618. Van gets angry.

619. Michael gets frustrated.

620. Ricky gets upset.

621. The owners, I didn't see you get upset.

622. I saw you walk outside with your coat on.

623. And you sat in the car.

624. It's a joke.

625. Keith, help me.

626. My passion is a little, you know, down.

627. If you got behind this bar, and you got on the floor,

628. and you did something to show you care, people see that.

629. Customers aren't goingto care about your business

630. if you don't give a fuck about it.

631. And the two of you said iton a million occasions—

632. walk in the place, I don't evengive a fuck about this place

633. anymore.

634. I hope this fucking burns.

635. Well you know what?

636. That's what it's doing.

637. Burning.

638. Right to the fucking ground.

639. While Lisa's daughter Joli eloquently

640. sums up a miserable evening—

641. Customers aren't goingto care about your business

642. if you don't give a fuck about it.

643. And a frustratingperformance by her parents—

644. Why was this ordered under your name?

645. Oh, it's mine.

646. You're going to eat it out here?

647. Chef Ramsay realizeshe has to do something drastic.

648. So the following day—

649. Oh my god.

650. Look at the restaurant.

651. He gives Keith andLisa a dose of shock therapy.

652. What the, what is that?

653. Closed.

654. Out of business, closed, plastered against

655. the whole side of the building.

656. And I just can't believe it.

657. What does this mean?

658. We can't even get in.

659. What's going on?

660. Well I wish I could saygood morning, because it's

661. not a good morning.

662. Don't bother crossing the line.

663. You're shut down.

664. You're out of business.

665. Keith?

666. It's fucked up.

667. I mean, it's just not what I wanted.

668. It's too much money invested in this place.

669. This is not good.

670. I wrote you a letter last night.

671. Can you read it.

672. Dear Gordon, I want you toknow that you have touched home

673. with your perception of Keith and I.

674. We are guilty of negligence andirresponsibility on our part.

675. Keith and I have let our staff and customers

676. down due to the lack of our participation

677. at the restaurant.

678. Keith and I were oblivious to so much

679. before you spoke to us tonight.

680. We were in denial—

681. we're in denial of all of our faults.

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

683. Keith and I are willing to makedrastic changes in our lives

684. to save our restaurant.

685. Unfortunately, we need theguidance to be able to turn

686. this place around for the best.

687. You have our fullcommitment from Keith and I

688. that we will work as hard aswe can to make the changes.

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

690. for coming Cafe Tavolini and opening up our eyes.

691. This is exactly what I needed to hear.

692. I'm not giving up.

693. This is a wake-up call.

694. You're not closed today, but this

695. will be the result if we don'tstart now— and I mean now.

696. Today we start the comeback.

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

698. OK.

699. I hear you.

700. I hear you loud and clear.

701. Let's get inside.

702. Owners Keith and Lisa have

703. convinced Chef Ramsay that they are now

704. committed to the restaurant.

705. But Chef Ramsay is not theonly one that needs convincing.

706. Keith and Lisa, address your team.

707. I just wanted to apologize to the staff for our negligence,

708. giving up on something which I know

709. is everybody's livelihood here.

710. I love you guys for being here.

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

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

713. you would never be here.

714. And I really appreciate it.

715. And do want to get it to a better point.

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

717. You guys really are a great staff,

718. and you really have stuck by us.

719. And it's our fault because we just,

720. just gave up because we justcouldn't handle the pressure.

721. I realized that I need to be more hands on.

722. It's going to be a personal goalof mine, you know, work at it.

723. I think Keith and my mom are definitely

724. sincere about what's going on.

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

726. Everything here in the lastfive years has been negative.

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

728. For tonight's dinner service,

729. Chef Ramsay institutes some major changes.

730. We have to stand out from the competition.

731. So we need to do somethingthat no one else is doing.

732. A family stylemenu that features a Tuscan

733. bean soup, porchetta with roasted vegetables,

734. and olive oil cake.

735. A menu family style has to showconvenience for the kitchen,

736. and the customers will help themselves.

737. Service becomes a lot more efficient,

738. and the kitchen gets out of the weeds.

739. It is a very small kitchen.

740. Family style dining should helpthat kitchen run more smoothly.

741. And for the first time—

742. The two owners are handson and working tonight.

743. Owners Keith and Lisa will have

744. active roles in the restaurant.

745. Lisa, you are going toroll your sleeves up tonight.

746. You're serving.

747. There you go.

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

749. You're going to be a server tonight.

750. Keith, I want you physically on the floor.

751. What are you good at doing.

752. I can make up a cocktail, and I can promote it.

753. Good, I like that.

754. I've never served before.

755. It's a little bit scary.

756. I didn't see that coming at all.- OK, let's go.

757. We're open in 8 minutes.

758. Yeah, let's go.

759. Coming up.

760. Table 21, please.

761. It's a dinner service from hell.

762. Where's our food?

763. Get a fucking grip.

764. Keith and Lisa maybe finally doing some work—

765. Would you like another beer?

766. But that doesn'tmean this restaurant

767. - is truly united. - 5's meal.

768. Can Tavolini rebound and recover?

769. Keith.

770. Get behind the line and get them together.

771. Or is it simply a lost cause?

772. Close that door.

773. That's comingup on Kitchen Nightmares.

774. There's definitely a new energyin the restaurant tonight.

775. When I order it in the computer,

776. am I hitting 2, and that means a party of 2.

777. Go over there now.

778. I'll show you real quick.

779. And both owners are optimistic.

780. What are you going to do?

781. Pomegranate Bellini's.

782. Sounds amazing.

783. And so is Chef Ramsay.

784. A Pomegranate Bellini.

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

786. but I know that I'm definitelygoing to hit up the fucking

787. church down the road and pray before I

788. go on the floor tonight.

789. We're offering a family style tonight.

790. So you guys make a decision.

791. And I'll be back in a few.

792. Pomegranate Bellini will be our special dinner drink.

793. We should get a round of those.

794. Keith has wanted an active role.

795. I just don't think he actually knew

796. that he was able to do that.

797. Is this your creation? This is delicious.

798. Oh good, thank you.

799. Eight in the a flash.

800. - Eight what? - Eight Bellini's.

801. OK, good.

802. Lisa, service.

803. Yeah, that looks good.

804. Would you like another beer?

805. Yes, please. OK.

806. I'm so proud of you.

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

808. Being a server, it actually felt good.

809. Would you like some fresh pepper?

810. Yeah, sure.

811. To hear firsthand comments about the food,

812. it was exciting.

813. It was so nice to see you being involved.

814. You see, it brings you closer, not just to the customers,

815. but to your team.

816. With the ownersand staff hard at work—

817. Van, table 12?

818. Here we go.

819. The service is off to a good start.

820. I love this.

821. And the diners lovethe family style specials.

822. These are awesome.

823. But the customers whoordered from the regular menu—

824. Are having a completely

825. different experience.

826. Where's our food?

827. Did you go family style, or did you go off the menu?

828. Should we have gone family style?

829. Family style, it seems tobe coming out a little faster.

830. Everybody OK, your tables are good?

831. No, they are not, all right?

832. Michael, I'm waiting on 32.

833. Can I get a table 21 please?

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

835. I'm waiting and waiting.

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

837. Let's complete a fucking tableand get our shit together.

838. Look at all those tickets.

839. God almighty.

840. This is crazy.

841. Come here.

842. Come here. Come here.

843. You guys have to seriouslythe get a fucking grip.

844. And Lisa, Keith, you can't runa restaurant with a 70-item menu

845. from this kitchen.

846. If I was the owner, I would want

847. to look after every single person that

848. hasn't gotten their meals, say, hey,

849. can I get you guys a dessert.

850. Can I get you guys a drink.I'm sorry.

851. My mother was justwalking around aimlessly,

852. and Keith wasn't doing anything.

853. They just really showed noownership skills tonight.

854. Look at Keith slopping like that.

855. Look, look, look, look.

856. I mean, yeah, honestly—what's the matter with him.

857. Fucking hell.

858. Sorry guys.

859. I know it's hectic, but I'm just going to be right back in.

860. It's a nightmare.

861. I didn't know what to do.

862. I was just too embarrassedto even go up to any tables

863. to apologize.

864. I just kind of zoned outand couldn't do anything.

865. Where's Keith?

866. If he's not out at the liquoror for a hot dog, where is he?

867. While Keith andLisa fail to tackle tonight's

868. problems—

869. Ricky needs a meatball platter for four.

870. I need it now.

871. A leader has emerged in the kitchen.

872. You got it.

873. Michael steps up and does

874. his best to push orders out.

875. Spaghetti meatballs, Chris, thank you.

876. Spaghetti meatballs, take it.

877. After that, what's next?

878. I need a stuffed pork chop,a chicken parm Mediterrani

879. on a meatball platter.

880. So porceta, meatballs, broccoli rabe.

881. And as a result, theremaining a la carte orders

882. start hitting the tables.

883. This is your final table here.

884. Fettuccine Mediterrani.

885. Thanks for coming.

886. Come back and see us.

887. OK, first let me start with the positive.

888. The family style menu came out quicker,

889. and it satisfied the customers.

890. Considering the size of the kitchen,

891. it's clearly thedirection this restaurant

892. needs to start moving towards.

893. But we have a long way to go.

894. Lisa, Keith.

895. Joli, describe Keith's performance tonight.

896. I thought in the beginning, Keith had a lot of good energy.

897. I do have to say, when shit hits the fan,

898. you kind of disappeared.

899. Keith, please?

900. That stuff, that should not happen.

901. Oh god, Keith, you've got to understand.

902. It's your business.

903. Never ever feel agitated, nervous, about working

904. inside your business.

905. There's going to be a big change tomorrow.

906. We're going to relaunch this restaurant.

907. But Lisa and Keith, relaunch yourselves.

908. And if you're not going to do that,

909. then fucking close that door.

910. It may have beena rough dinner service.

911. Look at all those tickets.

912. God almighty.

913. This is crazy.

914. But the newcommitment of Lisa and Keith—

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

916. Was just enoughto convince Chef Ramsey

917. to go ahead with his plan of giving Tavolini

918. a much-needed makeover.

919. Good morning.

920. Morning, chef.

921. How is everybody feeling?

922. - Nervous. - Look at this.

923. My hand is shaking.

924. OK, today we relaunch your restaurant.

925. On the count of 3.

926. 1—

927. Are you crying, Li?

928. I'm already crying.

929. 2—

930. And 3!

931. Wow!

932. Woohoo.

933. It's amazing.

934. It's really gorgeous.

935. Oh my god.

936. Welcome to new Tavolini.

937. Oh my lord.

938. Modern, elegant, beautiful.

939. It really is emotional.

940. Gordon has brought someenergy back to a place that

941. was really, really lacking.

942. We've warmed up the dining rooms

943. with a nice fresh champagne.

944. Wonderful color.

945. It's really gorgeous.

946. A textured art wall—

947. stunning.

948. Look at your the tables.

949. New plates without any chips in there.

950. - These are beautiful. - Beautiful.

951. Huh?

952. Oh?

953. Come on, Van.

954. What do you think?

955. It's a new restaurant.

956. It's gorgeous.

957. Just the complete makeover is a home run.

958. - Oh my god. - Thank you.

959. - Isn't that lovely? - Yes.

960. OK, there's more.

961. I want you to come throughto the kitchen, now.

962. Come in.

963. Right.

964. Look at the space.

965. Oh my god.

966. This kitchen looks huge.

967. Wow.

968. Come in, there's more space down here as well.

969. Come in, come in, come in.

970. A proper ktichen that's been de-cluttered.

971. Oh my god.

972. I didn't thinkwe could do this in here.

973. Michael, how does this feel?

974. It feels amazing, chef. Yeah.

975. Yeah it really does.

976. I'm looking forward to working in there.

977. It's going to be a breath of fresh air.

978. OK, come inside.

979. One more thing.

980. There you go.

981. Oh my god.

982. Tavolini— family style dining.

983. A complete new identity.

984. Very, very happy.

985. It was so refreshing, andso new, and so different.

986. You're so excited that you justreally want to just get to work

987. and show it off to everybody.

988. That's your family up there.

989. Family style dining, yes?

990. That's exactly right.

991. Come in.

992. Welcome.

993. Tavolini's new, exciting menu.

994. Entrees— herb roastedchicken roasted with lemon,

995. thyme, and garlic.

996. Bronzino, striped sea bass.

997. Beautifully pan roasted, served with fennel and lemon.

998. You know, real classic Italian.

999. A stunning osso buco.

1000. So delicious.

1001. Everything is availablefamily style, and a la carte.

1002. I want to sit down and have dinner here.

1003. Get some forks and start tasting.

1004. That sauce is—

1005. - Oh my goodness. - I love it.

1006. Oh my god.

1007. This is going to be such talk of the town.

1008. People are definitely going to want

1009. to come here and eat becausethe food is just amazing.

1010. With CafeTavolini ready for relaunch.

1011. Hi, welcome.

1012. Your server will explain the new menus to you.

1013. And ChefRamsay's new menu in place.

1014. It's an individual portion, or a family portion.

1015. So you can get a couple of different things.

1016. - Oh, yeah. - Its really cool.

1017. It's time for Keith and Lisa

1018. to show that they are capable of leading

1019. and managing their restaurant.

1020. - Hi folks. - Hi.

1021. Welcome to Tavolini. How are you?

1022. Good, how are you?

1023. I'm going to be bopping around tonight

1024. making sure everything's fine.

1025. Thank you for coming in.

1026. Tonight, I need togive my all to try to make

1027. this restaurant a success.

1028. But I'm just nervous as shit.

1029. Branzino is the roasted—

1030. Um.

1031. I don't know what that is.

1032. Look at that.

1033. What are you doing?

1034. - Branzino. - Yeah.

1035. - Uh oh. - The Branzino is what?

1036. - It's pork? - Fish.

1037. that's the fish.

1038. Yeah.

1039. Well, actually this it'ssimilar to— it's a fish dish,

1040. tail on, head off, and it's a little similar to a—

1041. - It's a whitefish? - It's a whitefish?

1042. - OK - Yes.

1043. Very good.

1044. Yes.

1045. Michael.

1046. We've got a Tuscan soupcauliflower mushroom polenta.

1047. Excellent.

1048. These first eight, nine tables are crucial, yes?

1049. - Yes. - Talk together, yes?

1050. It's a halfhour into dinner service.

1051. Table six in the window.

1052. And the kitchenled by Michael is humming.

1053. For this table right now, I just

1054. need a crostini and a calamari.

1055. Nice, nice, nice, lovely.

1056. And it appears asthough everyone is loving

1057. the new Tavolini experience.

1058. It's really, really exciting.

1059. I'm glad you're excited.

1060. My heart has not stopped.

1061. OK, good.

1062. Let's keep it that way.

1063. Half an hour into service, keep it going, yes?

1064. Everything's going really, really well.

1065. It reminded me of five yearsago when we first opened,

1066. and we had this vibe.

1067. And I always wanted tobe here when it was busy.

1068. Keith, what's the overall consensus.

1069. Are they happy, are they enjoying it?

1070. So far, so good.

1071. It's now an hour into service,

1072. and Tavolini's new appetizers are a hit.

1073. I loved it.

1074. But back in the kitchen—

1075. I've got two Tuscan beanscoming for you as well

1076. with the two mussels, Danny.

1077. What two mussels?

1078. The smooth-running machine

1079. has now hit a major speed bump.

1080. You're plating two mussels right now.

1081. And a dinnerservice is about to crumble.

1082. Michael, was this my calamari, right?

1083. Is that right?

1084. Is this Lisa's table, Dan?

1085. No this is Van's table coming.

1086. I don't know, see, I'm getting a little lost.

1087. Dan, you've got to tell me what you're giving me.

1088. What table—

1089. No, I'm just Mike, you'vegot tickets over there too.

1090. Talk to me, Michael. What's coming next?

1091. I'm a little fucked up withthe tickets for some reason.

1092. There's another disaster in the kitchen.

1093. It's a big cluster fuck here now.

1094. Nobody knows what's going on anymore.

1095. It's so much shit, it's not even funny.

1096. Mushrooms, please.

1097. Where's my mushroom polenta?

1098. Mushroom polenta is coming right now.

1099. Danny, how long for the polenta.

1100. For the polenta we're using this right here.

1101. Yeah, I know how to fuckingcook it, but how long?

1102. Just hold on second.

1103. Come on, guys

1104. That's.

1105. The kitchen is just a whole mess.

1106. - Michael. - What?

1107. Michael what?

1108. 5's meal.

1109. Have they gotten anything yet?

1110. No.

1111. It's like the worst fuckingthing you could ever ask for.

1112. Come on, man.

1113. It's two hours into dinner service,

1114. and the confusion in the kitchen—

1115. It's so much shit, it's not even funny.

1116. Is putting a successful relaunch

1117. in jeopardy.

1118. I'm a little fucked up withthe tickets for some reason.

1119. Where's Keith?

1120. And Chef Ramsay knows that there

1121. is no better time than now for these formerly

1122. passive owners to step up.

1123. Keith.

1124. Yes, sir?

1125. You know this is not right.

1126. Without a doubt.

1127. Get it together, please.

1128. Absolutely.

1129. Yeah, come on them.

1130. Chef Ramsay lit a fire under my butt.

1131. Keith, I need you, now, to pull this back.

1132. I realized that I neededto get my hands dirty to make

1133. this thing a success.

1134. So what should we do now?

1135. We've got to persevere, guys.

1136. We've got to persevere.

1137. Keith, get behind theline and get them together.

1138. OK, what we've got to is tryto work together as a team.

1139. It's going to take a minute, but we have to focus here.

1140. - Yes sir. - All right, baby.

1141. Let's do this. Look.

1142. We're going with Lisa's table, and then we're going with Van.

1143. With Keith and Lisa now actively

1144. supporting their team—

1145. Guys, everything is fabulous.

1146. The kitchensomehow manages to recover.

1147. Table 10 is what I'm picking up.

1148. Calimari and a roasted chicken, right?

1149. Here, Michael.

1150. Thanks, pal.

1151. And pushes outthe remainder of the dishes.

1152. This is table 15, for Lisa.

1153. To very content customers.

1154. Wow.

1155. That is absolutely amazing.

1156. That's it.

1157. That's done.

1158. Perfect, bro.

1159. We're beautiful.

1160. Guys, I'm really, really proud of you.

1161. You guys are a really amazing team.

1162. Thank you, boss.

1163. If we can have Tavolinibe successful like tonight,

1164. I think everything will work itself out,

1165. and our marriage will have achance to be successful too.

1166. Have a great night.

1167. Everything was wonderful.

1168. I appreciate that.

1169. It makes my night.

1170. Thank you.

1171. OK.

1172. Tonight, we were teetering on disaster.

1173. But, it's not how you start.

1174. It's how you finish your service.

1175. Lisa and Keith, you did a bloody good job.

1176. Well done.

1177. You all did a good job.

1178. Thank you, chef.

1179. I think we have a lotof work still ahead of us.

1180. I think tonight was just a stepping stone.

1181. Absolutely right.

1182. Lisa, Keith, you've beengiven a second chance.

1183. This restaurant needs you—not just the dining room,

1184. but the kitchen.

1185. Yes, absolutely.

1186. Keith?

1187. Loud and clear, chef.

1188. Loud and clear.

1189. I think that Gordon's motivation brought

1190. some positive energy backto a place that was really,

1191. really lacking anything positive.

1192. Lisa, I can't do any more.

1193. I come back, and thatfront door is boarded up,

1194. I'm going to be so upset.

1195. It won't be.

1196. Look after your family.

1197. Keep it going.

1198. Take care.

1199. It is a little scary that Gordon is leaving.

1200. You know, we have a long way ahead of us now.

1201. And we have to really just get to work.

1202. Don't you stop.

1203. OK?

1204. Keep it going.

1205. We have such a foundation to work from.

1206. But with our familyproblems, with the restaurant

1207. issues, all in one, it needsto start from the bottom up.

1208. And I think we need to start from a clean slate

1209. to, you know, be successful.

1210. Unbelievable.

1211. I'm actually shocked that thishad ended on a positive note.

1212. And who would have thought thata family being ripped apart

1213. has been saved by family-style dining.

1214. That's exactly whathappened here at Tavolini.

1215. Finally, a taste of Italy.

1216. Grazie.

1217. In the weeks that followed.

1218. Yo, do you find it a little funny that they're

1219. outside arguing right now?

1220. Keith and Lisastruggled with their new roles

1221. as leaders.

1222. It's too much for me.

1223. And didn't commit to the restaurant

1224. the way Chef Ramsey had hoped.

1225. I need to have a puff of my cigar.

1226. In addition, a rocky marriage

1227. that was moving in theright direction is now over.

1228. What is going on here?

1229. Do me a favor?

1230. Because I'd advise you to just zip it up.

1231. Keith and Lisa have separated.

1232. Jerk.

1233. And the futureof Tavolini is uncertain.

1234. The doors are now closed, and one wonders

1235. if they will ever open again.

1236. Next time on "Kitchen Nightmares"

1237. Chef Ramsay visits astruggling Jamaican restaurant.

1238. It's an insult to Jamaica.

1239. Proud owner Dr. UnaMorris runs her restaurant

1240. with an iron fist.

1241. This can not be like this.

1242. She listens to no one—

1243. not even her son.

1244. Please be quiet.

1245. And on top of that, her practices

1246. are completely bizarre.

1247. You're running a hospitalkitchen full of bags.

1248. Chef Ramsay is in for a battle—

1249. Let me finish.

1250. Let me finish my sentence first.

1251. That might be impossible to win.

1252. I'm not in denial.

1253. That's next timeon "Kitchen Nightmares."