Kitchen Nightmares 4x2

1. Tonight on Kitchen Nightmares:

2. Chef Ramsay heads to the north end of Boston

3. to an Italian restaurant owned by two sisters

4. who couldn't be more different.

5. Shut your face!

6. Lisa hides from the problems

7. Can you just leave me alone?

8. While emotional Rita is a nervous wreck.

9. I'm starting to tremble.

10. But together, this duo managed to shatter

11. a number of basic rules.

12. I'm not listening to anymore rules.

13. They drink.

14. Are you drunk?

15. They smoke.

16. And they even fight with their customers.

17. Stick your finger in the ravioli and tell me

18. it's cold now.

19. And to make matters worse, they are in complete denial.

20. It is not my fault.

21. The owners blame the staff for the restaurants failures.

22. Who's fault is that after all?

23. Yours!

24. No, it's yours!

25. And the staff blames the owners.

26. This business is not under my name,

27. it's under both of your names.

28. It's a vicious cycle of the blame game.

29. I was working my ass off that day.

30. So was he!

31. It has the restaurant spinning out of control.

32. I can't deal with this stupidity.

33. On top of all of that, the food is disgusting.

34. Really bad.

35. It's like someone has thrown up on my plate.

36. And the kitchen has no standards.

37. You just dropped it on the floor.

38. I know.

39. Can Chef Ramsay save this volatile restaurant?

40. Don't shout at her.

41. Don't you start.

42. I'll drag you outside. - And what?

43. What are you going to do?

44. Will sisters refuses his help?

45. You disgust me.

46. And show him the door.

47. You walk out, I'm out.

48. I want to leave.

49. He's in my space.

50. Boston's North end, also known as Little Italy,

51. is home to cobblestone streets, over 80 Italian eateries,

52. including La Galleria 33, a family restaurant

53. opened in 2006 by sisters Rita and Lisa.

54. In 1965, my dad moved here from Italy,

55. worked in a few restaurants, and in 1985

56. he was able to open his own.

57. It's called Lastaria.

58. Hey papa.

59. There was immediate success in Lastaria.

60. My sister and I grew up there and worked there.

61. Are we going to call my mama?

62. Following the success of their parents restaurant,

63. and with their parent's financial help,

64. Lisa and Rita branched out and opened La Galleria

65. 33 just under 100 feet away.

66. When we opened, we expected Galleria 33

67. would have immediate success, because that

68. is what my father found.

69. Let it be a reservation.

70. We figured at some point, we would get busy but it just—

71. it never took off.

72. Everybody is abandoning us.

73. Where are they all going?

74. Not only do we look at each other and try to figure out

75. whats wrong with it.

76. I'm not sure I know what to do.

77. We start doing crazy things, like I'll start

78. blaming it on the weather.

79. Well, it's too hot to come in today.

80. It's snowing.

81. It's raining.

82. They can't park and walk and—

83. It's the beginning of the month.

84. Nobody has money if they pay their rent.

85. These aren't our clients, they got shorts on.

86. There's a game.

87. We've taken the tablecloths off and put them back on.

88. - We lowered the prices. - We put the curtains up.

89. We took the curtains down.

90. Put $0.95 at the end of the prices.

91. My mothers thought of why this place didn't work was because—

92. are you ready for this?

93. The font on the menu was too small.

94. My head is killing me, where's that coffee?

95. You want Tylenol?

96. I don't know how to fix it.

97. I don't.

98. Because I don't know what's wrong with it.

99. I'm pretty sure this is what a nervous breakdown feels like.

100. I know what the problem is.

101. It's the owners.

102. - Wanna get get slapped tonight? - Huh?

103. Slapped, left and right.

104. Get the out of here.

105. They treat people really bad.

106. Go talk to the customers.

107. Go entertain them while they're waiting

108. for the food.

109. It is very unprofessional.

110. Shut up.

111. Don't add to my stress today.

112. Lisa drinks and Rita smokes.

113. Everywhere.

114. Am I like the only smoker left in America?

115. Everyone makes such a big deal about me smoking.

116. Do something.

117. That's my spot.

118. We're, like, staffed by a bunch of nuts.

119. Rosa, could you not do that?

120. Thanks. - She told me to sweep.

121. She's sweeping.

122. She's sweeping it on me though!

123. Don't sweep it on my sister, Cinderella.

124. I hate you.

125. We need help.

126. We really do.

127. I think after so many years of this being unsuccessful,

128. we're slowly not caring.

129. I shouldn't say not caring like we're—

130. we're used to it.

131. These are a lot of bills, for real.

132. Getting very nervous right now.

133. There's so much invested.

134. And if it doesn't, at some point, start to make money

135. this could be the cause of my mother and father,

136. like, losing everything.

137. They built so much and I don't want

138. to be the reason why, you know, god forbid they

139. would have lost everything.

140. That's why it's very sad.

141. Wow, there's a lot of Italian restaurants.

142. Rita, I got to throw out my gum.

143. I can't swallow it. - Just swallow it.

144. Just spit it over there.

145. No way.

146. Hold on.

147. I did it.

148. That was difficult.

149. I'm not swallowing mine.

150. I'm going to keep my breath minty fresh.

151. Oh, man!

152. Hi.

153. Come on, ladies.

154. What the?

155. Wait a minute.

156. Hello, how are you?

157. Nice to see you.

158. I'm Sarah.

159. Sarah, good to see you.

160. Are the owners here?

161. Here we are.

162. How are you?

163. I thought you were a customer.

164. Lisa, nice to see you.

165. I'm Rita.

166. Rita, nice to see you both.

167. I thought you were a customer or something, sorry.

168. Let's go have a little seat.

169. Do you normally sit out there?

170. I didn't know it was coming.

171. He just came like a bat out of hell and went inside.

172. He didn't even stop.

173. First of all, I'm happy to be here.

174. You guys are partners, right? - Yes.

175. Give me a little bit of background.

176. Our parents opened Lasteria in '85.

177. I was 4.

178. Oh, your mom did have a restaurant?

179. Yep, five doors down. Yes.

180. - Five doors down? - Yes.

181. Correct.

182. Right across the street diagonally.

183. - You're kidding me. - No.

184. I just walked past it.

185. Yes, you did.

186. So we decided let's try and open another one.

187. We know what we're doing, we thought.

188. Galleria 33. What does that mean?

189. 33 comes from where?

190. Rita Let Rita explain.

191. I was 33 when we opened this.

192. It means nothing to me.

193. Well, you're not 33 yet.

194. Wait till the fabulous things start happening when you're 33.

195. La Galleria was like art gallery.

196. Art gallery.

197. We wanted the wall to be replicas

198. of, like, famous artwork.

199. And we hired this painter, if you can call him that.

200. He started to paint naked cherubs and we had to fire him.

201. - Naked? - Cherubs.

202. - Alright. - They were on the ceiling.

203. They were on the ceiling, they were on the wall.

204. There was a woman with her breasts

205. out, like, eating dinner.

206. Who eats dinner like that?

207. Who eats dinner in the nude?

208. Are you chewing gum?

209. No.

210. What are you chewing?

211. I swallowed it.

212. Oh.

213. So you stopped chewing gum.

214. I don't normally ever chew gum.

215. Yeah, but you shouldn't be swallowing it either.

216. I was afraid of what you were going to say if I said yes.

217. So you are chewing gum.

218. I was chewing gum.

219. And now you just swallowed it.

220. Yes.

221. I went to Catholic school.

222. We used to have to take the gum and put it on our nose

223. and spend the whole day like that.

224. So, I mean, I don't know why Chef Ramsay would have

225. told me to put gum on my nose.

226. May I have a glass of water please?

227. Sure, yes.

228. So So, tell me, how is business?

229. We're getting by by the skin of our teeth.

230. It's like really—

231. No.

232. We're actually not getting by.

233. We're, like, in debt.

234. We lose money every single month.

235. We're not getting by.

236. Wow.

237. I think he said water, Sarah, honey.

238. Water, please.

239. Wine is a little too early for me.

240. Never too early.

241. It is.

242. Lisa loves wine.

243. She likes to drink.

244. She likes to drink?

245. She loves wine. She does.

246. While she's working?

247. Have a couple of glasses?

248. She drinks.

249. I smoke and she drinks.

250. I mean, since we're airing my dirty laundry.

251. Oh, I'll let her air her own. Cut that out.

252. Don't say that she drinks.

253. Lisa is great.

254. I didn't think Rita needed to tell Chef Ramsay that I drink.

255. I think he would have probably seen that tonight anyway.

256. How's the service?

257. Not happy with the service?

258. Well, the servers here are very temperamental.

259. And they sit down for hours at that table.

260. They sit down?

261. They don't bother checking their tables,

262. cleaning anything.

263. The customers would have to get up with their credit

264. card things so they could pay.

265. Are you kidding me?

266. I swear to God.

267. Wow.

268. I get really nice customers here

269. and they should be getting good service.

270. Thanks for the update.

271. Is there anything else I need to know before I get going?

272. Well, uhh, the chef is my ex-husband.

273. Say that again.

274. I was married to him.

275. The chef is your ex-husband?

276. Sounds like a soap opera.

277. Yes.

278. So So, the ex-husband.

279. What's it like working together on a daily basis?

280. He's a grouch.

281. He's difficult, doesn't take criticism well.

282. But obviously he can cook?

283. He can cook, yes.

284. It's because these are my parents

285. recipes that he's cooking.

286. He has no recipes of his own?

287. Oh no. No, no, no.

288. My dad trained him. He wasn't a trained chef.

289. You have to understand this is a total ..

290. I'm sorry.

291. My head is spinning.

292. My head is spinning.

293. Coming up, Chef Ramsay digs in.

294. It looks like someone

295. has thrown up on my plate.

296. And Rita flips out.

297. Stick your finger in the ravioli and tell me

298. it's cold now.

299. And later, it's a dinner service

300. that will have you in shock.

301. He's going to think you're crazy.

302. This is horrendous.

303. After an informative meeting

304. with owners Lisa and Rita, Chef Ramsey

305. is anxious to try the food. - Enjoy.

306. Thank you.

307. You're welcome.

308. Made by head chef, Doug, who happens

309. to be Rita's ex-husband.

310. He's so nice.

311. I like him.

312. He's so nice.

313. Is he gonna eat?

314. He's going to eat.

315. I'll see if he's still nice after.

316. He's gonna be nice. He's a nice guy.

317. You know something, I'm starting to tremble.

318. I don't see you tremble.

319. I'm trembling inside.

320. Oh, inside.

321. How are you?

322. I'm very good.

323. I'm Sarah.

324. Sarah, nice to see you.

325. Very nice to meet you.

326. So how long have you been here?

327. About two years.

328. Two years.

329. You know, you need to take those heels off,

330. cause I can't see. You're too big.

331. Then don't stand in front of me.

332. No, then he'll see me.

333. I arrived, they sat outside.

334. Is that normal?

335. It's very normal here.

336. And Rita mentioned about Lisa drinking on service.

337. Does she drink at the end of the night?

338. Yes, she drinks while customers are still here.

339. Oh dear.

340. The owners, they don't know how to run the restaurants

341. and they don't want to improve themselves

342. to improve the restaurant.

343. Don't talk to me.

344. There is no organization at all.

345. Not here, not in the kitchen, nowhere.

346. Wow.

347. That's not good.

348. They have no responsibility, they have no concern.

349. It feels like this place for them is just, oh, I'm working.

350. You're not really working.

351. Wow.

352. They treat it like their bar as opposed to their business.

353. Yeah.

354. Why did she say that?

355. Because she's an imbecile.

356. That's not even true.

357. She's a traitor.

358. Benedict Arnold.

359. Skank.

360. I'm gonna go for the homemade gnocci.

361. Thank you.

362. Yes please.

363. And then a chicken masala, please.

364. I'll go for the veal paladico.

365. Ok, sure.

366. What else?

367. I'm really hoping he doesn't get the seafood ravioli.

368. They're not— they're not good.

369. We have seafood ravioli special.

370. Oh my god.

371. I'll take it, why not.

372. OK.

373. Lisa, this bitch is selling the ravioli special.

374. What is wrong with her?

375. You know, I hate Sarah.

376. Please tell me he didn't order the raviolis.

377. They've been complaining about the ravioli special, Sara,

378. all weekend.

379. Why would you even tell him about it?

380. Go ahead.

381. It's good that he will know about it, Rita.

382. No, Sarah, it isn't.

383. No.

384. That's actually not the case, Sarah.

385. He'll freak.

386. And that was a crazy thing to do.

387. I'm going to kill her.

388. What did he order?

389. A lot of food?

390. Oh my god.

391. Gnocci, chicken marsala, seafood ravioli.

392. Wow.

393. He must be very hungry.

394. Umm, so.

395. You got 2 seconds?

396. I'm so afraid right now.

397. Why?

398. Because I know what's coming next.

399. What's your first name?

400. Pat.

401. Pat.

402. This, for me, is a new journey in life.

403. Because I've always been a shoe salesman.

404. Seriously?

405. Not a mens shoe salesman.

406. Oh, sorry.

407. A women's exclusively.

408. I was going to say.

409. Lisa.

410. Right.

411. It's Pat.

412. I don't really even want to deal with that.

413. How would you rate the food?

414. Umm, the only issue is that I can not eat Italian food

415. because I'm gluten intolerant.

416. So why are you here?

417. I'm a combination of everything.

418. I'm like, manager slash everything else.

419. I didn't know that.

420. So you're the manager of Galleria.

421. General manager slash shoe salesman.

422. I'm also a host.

423. You're a host?

424. And a bus person. I do it all.

425. Wow.

426. Uh, Rita.

427. Yes.

428. Is Pat your general manager?

429. He is the bus boy.

430. You're not the general manager.

431. I just assumed that role.

432. Oh, you assumed the role?

433. Oh.

434. You just assigned that role to yourself?

435. I just assigned that role.

436. I'm sweating, I'm sweating.

437. - You're sweating? - Yes.

438. I'm myself.

439. I am also myself.

440. He's the bus man and I fired him.

441. And let me explain to you what he—

442. Hold on.

443. You fired him?

444. I fired him.

445. What did you fire him for?

446. Because he told me that he was more important than me.

447. And he got me on a bad day, and I got upset, and I fired him.

448. Seriously?

449. So you know what he did?

450. He got an umbrella because it was raining that day.

451. He got an umbrella and he would walk by and look in

452. like a very sad puppy.

453. I'm like, this poor guy.

454. So I took him back.

455. I took him back and I would just let him

456. tell himself he was a manager.

457. For everything that Pat does right,

458. he does five things wrong.

459. Go now, go.

460. Oh my god.

461. He's so crazy that it's like,

462. is it really worth even having him here?

463. But it is. I love Pat.

464. Pat's good.

465. And you don't feed him because he's gluten free, right?

466. He's so full of.

467. He eats all—

468. He's, like, withering away.

469. Well he's got that great metabolism.

470. I wish I had it.

471. But we do feed him.

472. Please don't think we don't feed the staff.

473. No, I'm just asking.

474. OK.

475. Enjoy.

476. I'm in awe and I haven't even tasted the food yet.

477. Oh my god.

478. Wow.

479. Why did you do it to me?

480. Please just get out of my sight.

481. I have the homemade gnocci.

482. Excellent.

483. And it's all homemade?

484. Uhh, yes and no.

485. - Yes and no? - Frozen.

486. What?

487. - Frozen. - No.

488. Come on.

489. But they're homemade.

490. They're homemade and frozen?

491. Grats.

492. Thank you.

493. Please.

494. A little smile, a little smile, anything at all.

495. Please eat it.

496. He shook his head.

497. my life.

498. Oh no.

499. Meatballs are rubbery.

500. Bland and just pretty solid.

501. Almost like a golfball.

502. Not nice. - Rita.

503. Yes.

504. 2 seconds, love.

505. Lisa, you can come as well.

506. Stop hiding behind the copy machine.

507. Were you drinking? - No, no, no.

508. No, I was just asking.

509. So, the meatballs are, like, firm, solid,

510. and just, like, dry and bland.

511. But they're made here?

512. Well, we make them and then we freeze them because we don't

513. want to run out of meatballs.

514. Well they last up to 3 days in the fridge.

515. And the difference in having them sear and cooked

516. in the sauce rather than defrost it, the difference

517. is night and day.

518. OK.

519. Uhh, yeah.

520. Oh my god.

521. This is the beginning of the end.

522. About 20 minutes ago, I was wondering what I, you know,

523. what I got myself into.

524. This is not good.

525. I'm scared.

526. I'm scared.

527. With Chef Ramsay beginning to question the food

528. Meatballs are rubbery.

529. Like a golfball.

530. Sisters Rita and Lisa are looking

531. to Chef Doug for some answers.

532. It's not going so well.

533. What happened?

534. The meatballs were frozen.

535. We make them fresh every few days.

536. We freeze them?

537. They're not fresh beacuse they're frozen.

538. I don't know how many Italian restaurants

539. he's been to, but the restaurant that I know, they freeze stuff.

540. What's in that cup?

541. It's coffee, Rita.

542. Here's the veal.

543. What's inside the veal?

544. Brushetta, mozzarella.

545. Wow.

546. It's like someone has thrown up on my plate.

547. Please, God, make him like that at least.

548. Really bad.

549. Just gnarly.

550. Overcooked, bland.

551. Gross.

552. What the hell does that mean?

553. It means he didn't like it in a nutshell.

554. How is it?

555. That is definitely not paradise, let me tell you.

556. Veal was way overcooked.

557. Chewy, salty.

558. Sauce is a mess.

559. Tomato and vodka?

560. Disgustingly bad.

561. Wow, wow, wow.

562. Thank you.

563. Well let's just pray.

564. I just want somebody to kill me at this point.

565. What is going to be eating next?

566. Oh yeah.

567. Seafood ravioli.

568. That was the one thing I was hoping he wasn't going to get.

569. Like, the one thing.

570. I have the seafood ravioli.

571. Are these umm, fresh or?

572. Frozen.

573. Do you think customers come to the north end

574. to come and eat at a restaurant with frozen ravioli?

575. Definitely not.

576. I won't myself.

577. Who the serves fresh ravioli?

578. Nobody serves fresh ravioli anywhere.

579. Homemade ravioli in this neighborhood.

580. These people don't even know how to make homemade ravioli.

581. That's the god honest truth.

582. I bet you if you go to a restaurant across the street

583. and ask them do you know how to make homemade ravioli,

584. she'll look at you and make you a matza ball.

585. She doesn't know.

586. Wow.

587. Disgusting.

588. Just layers of gunk.

589. So this is special?

590. Actually it's a special that we have 12 months a year.

591. It's the special of the year?

592. Yes.

593. Wow.

594. Do I feel special?

595. Thank you.

596. In two years has he ever changed it?

597. Oh.

598. So it's the special every 2 years.

599. I mean we have never really changed it.

600. I want Sarah strangled.

601. You know, she's having a good time because it's

602. not her business on the line.

603. But I got something for her.

604. A special every 700 days.

605. I'm so sorry.

606. I don't know what else to say.

607. Oh, man.

608. This is too much.

609. I want to go die in a corner somewhere.

610. Wow.

611. - Chicken marsala. - Yes.

612. And it's fresh.

613. And it's fresh.

614. Excellent.

615. it Chicken marsala.

616. Looks more like chicken and mushroom soup.

617. He's talking. He's whispering.

618. It can't be good.

619. If it's a whisper, it can't be good.

620. Uhh, wow.

621. Wow, wow, wow.

622. Hopefully it tastes better than it looks.

623. You know, live it up girls.

624. There's a Michelin chef in here ripping our food apart,

625. and you guys are giggling away.

626. And I'm about to throw up.

627. Shut up, he's chewing.

628. Salt. He's salting everything.

629. Where is he?

630. Way too sweet.

631. And just bland.

632. No salt. Is Doug allergic to salt?

633. I don't think so.

634. I don't think so.

635. I didn't realize Chef Ramsay would be so unhappy.

636. He's been kind of mean.

637. I take it back.

638. I said he was nice.

639. And what's the desserts?

640. We only have tiramisu.

641. And we are even out of it. For real.

642. You've run out of dessert?

643. Yes.

644. Do we have tiramisu?

645. Shut up.

646. We have one dessert, and we've run out.

647. Isn't that crazy?

648. We are out of tiramisu.

649. I didn't even know.

650. I really didn't.

651. Pat.

652. Two seconds, bud.

653. Quick.

654. I need the manager.

655. The question is, can you run over and get

656. me one portion of tiramisu?

657. I am starving.

658. One portion of tiramisu.

659. Quick as you can.

660. Where are you going?

661. To get a piece of tiramisu.

662. He's on his way.

663. There he goes.

664. Who's idea was this?

665. - Yours. - No.

666. This was your idea.

667. Bring him a fork. He doesn't like anything.

668. He's not going to like that either.

669. Hello.

670. How are you?

671. This is my mama.

672. Nice to see you.

673. I can wait to taste that.

674. Grats.

675. All right.

676. Excuse me, could I squeeze hello to mom again.

677. Come on, ma.

678. Well, you're going to get yelled at.

679. Your turn.

680. First, I need to do something.

681. Delicious.

682. Ob my god. - He likes ma!

683. Thank god.

684. He likes something.

685. Amazing.

686. Who's recipe is that?

687. Mine.

688. Your recipe?

689. Really good.

690. Really good, indeed.

691. We got a winner!

692. From Lasteria.

693. What the hell?

694. What happened?

695. God.

696. With Chef Ramsay horrified by the food,

697. Lisa and Rita's day is not exactly heading

698. in a positive direction.

699. Oh, the fridge broke.

700. I don't even want to say what else could go wrong,

701. because God might answer me.

702. And it's unlikely to get any better as Chef

703. Ramsay meets head Chef Doug. - How are you?

704. - Good. - First name?

705. Douglas.

706. Douglas, let's have a chat with the owners.

707. Just sit next to your, uh, wife.

708. Ex.

709. Ex.

710. Yes, sorry.

711. It's OK.

712. First of all, how long have you been cooking?

713. Since '94.

714. '94.

715. And you're the head chef?

716. If we can call it that.

717. You're leading the kitchen, let's go with that.

718. Yeah. OK.

719. When they let me, anyway.

720. Who's they?

721. Who's they?

722. He certainly doesn't mean me.

723. I don't hold you back to do anything.

724. Who in the hell are you talking about?

725. Yeah, I'd really like to know.

726. I know you're not looking at me.

727. Some things that I want to do my way, it's always like—

728. In other words, he wants full control.

729. In the kitchen, I want the full control.

730. You have full control.

731. Listen, I want to go back to the food.

732. This man is taking time out of his schedule.

733. I want to talk about food and meatballs.

734. OK.

735. Who's running the kitchen?

736. I do.

737. OK.

738. Let's talk about lunch.

739. Yeah.

740. The food was dated, bland, boring, and way below par.

741. In one of the most competitive streets

742. anywhere in this country.

743. When's the last time you went out in the neighborhood?

744. I don't know.

745. He doesn't eat Italian.

746. I just got the Chinese.

747. Chinese food?

748. What about the meatballs?

749. Meatball.

750. We make it and then freeze them.

751. Freeze them?

752. Yeah.

753. And the veal was way overcooked.

754. Just drowned in sauce.

755. Doug, customers cook better at home.

756. The food was shocking.

757. There was just no seasoning, no care.

758. Honestly, you're not giving your best.

759. The homemade gnocci is not homemade, right?

760. Well, I know how to make it.

761. I used to make it every day.

762. Ravioli.

763. I used to make those too.

764. But you know that's a pain in the neck.

765. I need somebody with extra time to help me.

766. Doug, I would be willing to help you make pasta.

767. I like to make pasta. - Yeah, whatever.

768. See, that's the attitude.

769. He doesn't respond to much.

770. What do you mean doesn't respond?

771. - We're running a business. - I know.

772. Wow.

773. Now what is it between you two?

774. Why is there such animosity there?

775. He's just— that's just him.

776. Are you lazy?

777. No, I'm not.

778. What I'm trying to say is you're

779. just going through the motions.

780. No, I'm not.

781. You are.

782. You're not making anything fresh.

783. You have turned the restaurant into something dysfunctional

784. just for convenience.

785. You knew I was coming today, right?

786. Yeah.

787. So why couldn't you cook for me from the heart?

788. Because if I'm going to treat you special,

789. then I got to treat everybody special.

790. So you feel better serving me frozen

791. than you cooking your best?

792. I'm just being honest.

793. Let me ask you this?

794. How can a seafood ravioli be special if it's frozen

795. and it's been on the menu as a special for two years?

796. We get it frozen.

797. What's so special about that?

798. You've only got one dessert and even that run out a week ago.

799. We do have it.

800. Where is it then?

801. Umm, no.

802. We don't.

803. You don't know?

804. Do you guys communicate?

805. I mean, help me.

806. Oh, I know.

807. I know.

808. But there's really not much that—

809. I mean, you can't even get through to him.

810. So how am I supposed to?

811. You're You're the owners.

812. I know.

813. Do you think this restaurant has a future

814. serving frozen meatballs?

815. Not only was my lunch bland, disappointing,

816. but whatever little customers you've got now,

817. I'm amazed they're in here.

818. I want to see this place function.

819. I want to see how you operate, what you do.

820. I want to see how you run the line.

821. OK.

822. - I'll see you later. - All right.

823. Thank you.

824. Oh my god.

825. He's left the building.

826. That was really, really hard.

827. Stop looking at me, Pat, because this is your fault.

828. It would have been easier to have been hung by the roof

829. by my toenails.

830. Oh, god.

831. That guy don't have any respect.

832. You can make some pasta.

833. I know I can.

834. Get rid of those seafood ravioli.

835. I want them out of here.

836. OK.

837. I hate you.

838. This was your idea.

839. No, this was definitely your idea.

840. This was definitely your idea.

841. I'm going to smoke.

842. Listen, tonight, if anybody does anything crazy,

843. you are fired.

844. Rita, tell him to chill out, because I'm leaving tonight.

845. I'm really leaving.

846. Ramsey.

847. I'm not calling him Chef, I'm calling him Ramsey.

848. That's what I'm calling him.

849. Mr. Ramsey, at least.

850. Call him Mr. Ramsey.

851. Listen, respect he deserves.

852. He's coming!

853. my life.

854. He's already on the food.

855. Like I'm waiting for him to see us run the front of the house

856. and yell at us about that.

857. Doug.

858. Tiramisu on?

859. No?

860. Can't be bothered? - No.

861. No.

862. Can't be bothered.

863. Wow.

864. Anyway.

865. So take me through the line.

866. Who's running what station?

867. Well we usually don't work in stations.

868. You don't work in stations either?

869. Holy.

870. Just getting worse.

871. Oh my god.

872. Every Saturday night, Boston's North end is packed.

873. Hi.

874. Hi, how are you?

875. Good, how are you honey?

876. And as a result, it's the one night that La Galleria

877. 33 is filled with customers.

878. My name is Sarah, I'm going to your server for tonight.

879. I'm gonna have the sausage.

880. Veal, please.

881. Oh god, my nerves.

882. Sir, whenever it's ready, we can take table 1.

883. Doug, who talks to who?

884. Who communicates?

885. Anybody?

886. Doug.

887. Who communicates her?

888. I don't know.

889. I will, I do.

890. I can't hear anything.

891. Who's—

892. When things are ready, we just put them over there.

893. Alright, so, there's no timing.

894. When that's ready, I said that's ready.

895. Chicken Alfredo, chicken galleria.

896. Coming.

897. You just— you just dropped that on the floor.

898. Look at me.

899. You just dropped it on the floor.

900. Yeah.

901. You can't cook it.

902. You just dropped it on the floor.

903. I know.

904. Uh, Rita, Lisa.

905. Both of you, just 2 seconds.

906. Sorry, this is sending me crazy.

907. He just dropped the chicken on the floor.

908. Then put it back in the pan.

909. First one here.

910. Come on, guys.

911. Are you serious, Doug?

912. Wait a minute.

913. He dropped it on the floor?

914. And he cooked it?

915. What do you mean?

916. Am I on my own here, or what?

917. No, no.

918. That's crazy.

919. Could you start that again, or not?

920. What?

921. Can you start that again?

922. It's right here.

923. It's there.

924. This is not.

925. That's the one that dropped on the floor.

926. It's OK.

927. It's good enough to eat it.

928. I'm not here to make you look stupid.

929. Oh wait, I saw my chef serving chicken

930. he dropped on the floor.

931. I mean, honestly, you guys look like a bunch of idiots.

932. This is crazy.

933. It's only minutes into a busy Saturday night dinner

934. service and Chef Ramsay has already observed just how low

935. the standards are Galleria 33.

936. You just dropped the chicken on the floor

937. and put it back in the pan.

938. Honestly, you guys look like a bunch of idiots.

939. This one here.

940. Why would you cook a piece of chicken

941. that you dropped on the floor?

942. You know, it makes me question his—

943. not his intelligence, but I mean—

944. yeah, I guess his intelligence.

945. Normally, you would never cook something

946. that fell on the floor.

947. Why would you have done that?

948. He's gonna think you're crazy.

949. Throw it out.

950. I don't think he's serving that.

951. I mean, I don't know.

952. Why are you wiping his ass?

953. I'm not.

954. But I don't want to be portrayed as a restaurant who

955. serves chicken that's been dropped on the floor.

956. I tried to stop him from doing it.

957. He's nuts.

958. It fell on the floor.

959. He's nuts.

960. I don't know.

961. I get it.

962. I'm not looking for this stuff.

963. I walked right into it.

964. I'm standing beside watching the line work.

965. But he started a new one.

966. me.

967. Oh my god.

968. I would like to know when Douglas has ever

969. picked something off the floor.

970. Never, ever, ever.

971. Why would he have done that?

972. Did he purposely do that?

973. While Doug continues to work in silence,

974. the food still manages to get out to the diners.

975. But the customers are anything but reserved when expressing

976. how they feel about his dishes.

977. It's It's not fresh.

978. I can try to send one of the owners over this way,

979. if you would like. - Yes.

980. Absolutely.

981. They said they wanted to speak to someone.

982. Who?

983. The four top over there.

984. The one that's—

985. I don't want to hear a complaint.

986. I don't want to hear it.

987. I don't want to hear it.

988. Send Rita.

989. I don't like dealing with angry, irate people.

990. Usually just defer them to Rita.

991. The four top over there, they'd like

992. to speak to one of the owners.

993. Oh yeah, send Lisa.

994. I tried, she said no.

995. I'm not going anywhere.

996. Lisa should deal with complaints because I

997. don't handle that well.

998. I would rather just not deal.

999. The owners may have decided

1000. not to deal with disgruntled customers,

1001. but that doesn't stop the complaints from coming.

1002. How is it?

1003. Not really good.

1004. Very charcoaly.

1005. People are complaining about the food.

1006. Lisa and Rita will not talk to the customers.

1007. And they get so pissed about it.

1008. But it's very usual for me.

1009. It's not like it's the first time I see it.

1010. This is supposed to be medium rare, it is well done.

1011. Looks like a bonfire.

1012. Rita, when you see a bone that is

1013. thicker than the actual eye of the meat,

1014. that's like a dog chew.

1015. My food is good.

1016. I still think it's good.

1017. How are you going to get it to be medium rare?

1018. That's the question.

1019. Why is it such a defense mechanism?

1020. Because even the customers complaining.

1021. When they're right, I'll take it.

1022. When I can't take is the garbage.

1023. How's everything here?

1024. No, this one's actually hot in the middle.

1025. They said it's cold in the middle.

1026. I stuck my finger in it.

1027. It's hot in the middle.

1028. It's not warm.

1029. It's still hot.

1030. He tells me it's not. But it is.

1031. That's cold.

1032. No it's not.

1033. The way I am, like, I'm going to go over there and tell

1034. the lady, like, stick your finger in the ravioli

1035. and tell me it's cold now.

1036. I'm like ready to stab somebody.

1037. Whos ravioli was this?

1038. - Table of five. - Hi.

1039. Who had these ravioli?

1040. I'm so sorry. Hello.

1041. Were these yours?

1042. All of these ravioli, they weren't cold.

1043. So I was just wondering what it is.

1044. The one I bit into was cold.

1045. This was definitely your plate.

1046. I took it right from the waiter.

1047. I stuck my finger.

1048. The one that she handed to me to eat was cold.

1049. They're all hot.

1050. So I'm just curious.

1051. They weren't hot to us.

1052. So they were cold when they got here and then got hot

1053. when they came back?

1054. I'm just curious.

1055. I'm trying to understand why.

1056. I feel like you're not happy with me.

1057. It's not that I'm not happy, I'm just trying

1058. to figure out what's going on.

1059. And they're all hot so I'm just wondering.

1060. Oh my god.

1061. I mean, to me, it was very, very unprofessional.

1062. The customer is always right.

1063. So when he complains they want to give the best to them.

1064. My apologies.

1065. You've got every right to complain.

1066. I think somebody forgot the customer is the King, right?

1067. Thank you for your patience.

1068. This is ridiculous.

1069. I think you're overreacting.

1070. I mean as owners, can anything bounce

1071. off you and get on with it?

1072. I feel like I'm, like, in a sea of devils.

1073. I feel like he brought this upon us.

1074. I'm not going to come over and help.

1075. Everybody's complaining.

1076. What do you want me to do?

1077. I mean, you're asking to make to stop the complaints?

1078. You sound like a petulant teenager.

1079. How so?

1080. Because, you're just on the defense.

1081. We love the food here, and we think it's good.

1082. I'm going to disagree, because the food is not good.

1083. I don't think my food is bad.

1084. Am I in denial?

1085. I don't think I am.

1086. But I keep saying that my food is good so that's like a sign

1087. of somebody being in denial.

1088. Ladies, welcome. How is that, my darling?

1089. What has happened to the chef?

1090. He's in the kitchen.

1091. Do you want to go see what he's doing?

1092. Wow.

1093. It's worse.

1094. It's all open.

1095. Dirty mussells.

1096. Douglas!

1097. They're all open.

1098. They're all open.

1099. They're not clean.

1100. They're dirty.

1101. Lisa, the mussells are dirty.

1102. More poorly, they are all open.

1103. What does an open mussell mean?

1104. It's dead, yeah.

1105. Why are they in here?

1106. Where are the dead ones stored?

1107. In the trash.

1108. When?

1109. Chef Ramsay is really negative and critical.

1110. It's pissing me off.

1111. I want him to get the out.

1112. Let me tell you something.

1113. Get rid of the dead mussells before we kill somebody.

1114. Oh my god.

1115. It's two hours into dinner service

1116. and Chef Ramsay has now confirmed the main problem here

1117. at La Galleria 33.

1118. Owners Rita and Lisa are in denial.

1119. We love the food here and we think it's good.

1120. The food is not good.

1121. And to make matters worse, head

1122. chef Doug's practices in the kitchen

1123. are completely careless.

1124. Dirty mussells.

1125. So Chief Ramsey wants to take

1126. a closer look at what is lurking below at La Galleria 33.

1127. Rotten. Gooey.

1128. When the fresh onions come in, simply get rid of the old ones.

1129. So he's downstairs?

1130. I have no idea.

1131. They're rotten.

1132. I'm going to show them all the rotten.

1133. I want to show you something quickly.

1134. You always know chef inside out when you look in his fridge.

1135. OK.

1136. What's happened over here over the last three months,

1137. they've been using onions and leaving all the bits.

1138. Any idea how long it takes for an onion to go that rotten?

1139. No.

1140. About two months.

1141. I told you earlier, I sense that there's

1142. a lazy stream running through this restaurant.

1143. I'm questioning Doug.

1144. I feel like I've trusted too much

1145. that he would do the right thing without watching.

1146. Well Wow.

1147. This was just packed with frozen pasta.

1148. What are those?

1149. Oh my god.

1150. A frozen ravioli is not horrendous.

1151. It's not.

1152. Like, I eat frozen raviolis.

1153. It's not that bad.

1154. What are those?

1155. Those are cannoli.

1156. You are kidding me.

1157. Who puts them together? - Douglas.

1158. When is it from?

1159. I don't know.

1160. Is this what your father was teaching him?

1161. No.

1162. Oh my god.

1163. They're frozen meatballs.

1164. Oh yeah, the frozen meatballs.

1165. I don't think you two should be running a restaurant.

1166. Why?

1167. Because I don't think you give a ..

1168. No, we do.

1169. I swear to God we do.

1170. If you were cooking at home tomorrow for your family,

1171. I can guarantee you'll be cooking

1172. better food at home than you serve in your restaurant.

1173. And what has shocked me so fast since I've been here,

1174. no one has any pride in what they're doing.

1175. You should not be running a business.

1176. He's trying to point out all our flaws

1177. and he's being ultra critical about everything.

1178. I'm sick of hearing it.

1179. I can't handle it.

1180. I'm Just over the whole thing.

1181. I want to run away. I'm out.

1182. I can't do this.

1183. This is humiliating.

1184. Douglas is dropping chicken on the floor.

1185. People are complaining.

1186. It's a bunch of.

1187. I didn't sign up for this.

1188. I'm not doing this.

1189. I'm not.

1190. It's ridiculous.

1191. He's a douchebag.

1192. He doesn't want to help us.

1193. His eyes are on us.

1194. His eyes are on us.

1195. Rita is riding in this wave of, like, yeah

1196. Chef Ramsay is right.

1197. I'm happy that she thinks this was all worth it.

1198. I'm out of here.

1199. I'll do it by myself.

1200. - Where is Lisa? - She left.

1201. She's leaving.

1202. Lisa. You go, I'm going.

1203. I didn't sign up for this.

1204. I don't give a what you signed up for.

1205. Let me tell something.

1206. You walk out, I'm out.

1207. Straight up.

1208. OK.

1209. I want him to get out of here. I want him to leave.

1210. He's in my space.

1211. None of you give a ..

1212. I care.

1213. - You care? - Yeah, I do.

1214. What, by wiping the ass of the chef like that?

1215. He dropped the chicken on the floor.

1216. I get that.

1217. We're not serving that.

1218. I don't even like him.

1219. He would not. - Are you deluded?

1220. No I'm not.

1221. How do you know he wouldn't have served it?

1222. I know he wouldn't.

1223. So why was he cooking it, then?

1224. He's nuts.

1225. You take off, I'm going as well.

1226. You go, I go.

1227. OK.