Kitchen Nightmares 4x3

1. Previously on "Kitchen Nightmares"--

2. My head's spinning.

3. La Galleria 33 was the dream of sisters Rita—

4. Oh, my God.

5. And Lisa.

6. She certainly doesn't mean me.

7. The daughters of Italian immigrants,

8. they may have grown up in the restaurant business—

9. Your mom and dad have a restaurant—

10. Five doors over In Boston?

11. - Yes. - Yeah.

12. Five doors down. Correct.

13. Right across the street,

14. Diagonally.

15. But right from the very beginning,

16. this Italian eatery was a financial disaster.

17. We lose money every single month.

18. We're not getting by.

19. Rita on Lisa claimed they had no idea why.

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

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

22. But it didn't take Chef Ramsay long to discover—

23. You have turned the restaurant

24. into something dysfunctional.

25. That this restaurant was fraught with a number

26. of issues.

27. Whatever little customers you've got now,

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

29. The owners treated the restaurant

30. like their own personal hang-out.

31. Where are they goin'?

32. Rita, constantly smoking.

33. And Lisa, drinking on the job.

34. Are you drunk?

35. Also, they had lost the respect of their staff.

36. They have no responsibility.

37. They have no concern.

38. As for the food—

39. well, it was pretty horrific.

40. Really bad.

41. It's like someone's thrown up on my plate.

42. Frozen, bland, and made without passion—

43. What the are they?

44. Oh, my God!

45. By head chef Doug, who happens

46. to be Rita's ex-husband.

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

48. At dinner service there were a number

49. of customer complaints.

50. It's really not very good.

51. It's not fresh.

52. And Rita decided to challenge the customers—

53. Stick your finger in the ravioli and tell me

54. it's cold now.

55. You seem like you're, kind of, not happy with me.

56. Instead of trying to please them.

57. Oh, my God.

58. And then, the unbelievable happened.

59. Chef Doug, in full view of Chef Ramsay, did the unthinkable.

60. You've just jumped it on the floor.

61. I know.

62. You can't cook it.

63. Chef Ramsay confronted the owners.

64. No one has any pride.

65. And while Rita listened unhappily—

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

67. Lisa remained in denial—

68. He's a douchebag.

69. He doesn't want to help us.

70. I've had enough.

71. I can't do this.

72. I'm outta here.

73. Leaving Gordon no choice but to give her

74. a firm ultimatum.

75. You walk out, I'm out.

76. What is that?

77. You're serving rotten food.

78. Rotten pasta would kill them.

79. Then wake up!

80. You wake up!

81. Shut the place down.

82. Get out of here!

83. That is amazing.

84. I can't take anymore.

85. Thank you, chef.

86. And now, the dramatic conclusion of La Galleria 33.

87. You go. I go.

88. Let me tell you. - I didn't sign up for this.

89. Well, I don't give a what you signed up for.

90. - Mr Ramsay— - Let me tell you something—

91. I didn't sign up for this. - You walk out, I'm out.

92. Straight up. - OK.

93. I've had enough.

94. Then I'll stay today, but I'm not—

95. No. I don't—

96. Coming tomorrow

97. If you're not going to come back tomorrow, I'm out of here.

98. - It's too much. - Yeah.

99. Well, get your sister out here.

100. I'm going to tell her now, straight.

101. And do you know what's too much?

102. Is none of you give a here.

103. That's That's I care.

104. You care?

105. Yeah, I do.

106. What, but wiping the ass of a chef like that?

107. He dropped a chicken on the floor.

108. Listen—

109. He picked it back up and started cooking it.

110. Yeah, I get that. I get that.

111. Well, you're just making excuses for him.

112. But we're not serving that—

113. No, I don't give a about him.

114. If I didn't see it—

115. I don't even like him.

116. If I didn't see the serving it—

117. No. He would not have.

118. Are you deluded?

119. No, I'm not deluded.

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

121. - I know he wouldn't have. - So why was he cooking it then?

122. What the do I know? He's nuts.

123. He's nuts?

124. There's like, a lot of people out here.

125. Can we, like, talk somewhere else?

126. Let's go inside. This is ridiculous.

127. In here.

128. I really want to go home.

129. I need a cooler.

130. Like, I can't do this. OK.

131. No, no. You go, I'm going.

132. I'm out of here.

133. I'm not going to stay here and pick up

134. the pieces for your business, for someone

135. that doesn't give a. Let me tell you.

136. I do give a. But this is not—

137. So if you a, then you'd stay

138. and actually show some willing.

139. I came to help. - OK.

140. I'm just going to have a glass of wine.

141. He's driving me to drink.

142. Unbelievable.

143. What's happening here?

144. She's trying.

145. She's not trying, she's making excuses.

146. Let me tell you something. Just in private.

147. I—

148. No, but just in private for two minutes.

149. She's going to get slapped tonight.

150. I'm not here to fight you.

151. I can see the pain.

152. I can feel it.

153. But this is beyond out of control.

154. I don't know what to say.

155. I honestly— I don't know what to say.

156. I know.

157. I know.

158. If you know it, you must be— don't get upset.

159. I'm sorry. This just sucks.

160. It's humiliating.

161. I know it is, darling.

162. I can see that.

163. I'm embarrassed.

164. This is embarrassing.

165. This was your idea.

166. No it wasn't Don't blame me for this ..

167. It's not embarrassing.

168. This— this is embarrassing.

169. I'm bringing it to attention, urgently.

170. I want you to be successful.

171. I want to be successful. I do.

172. Above. - I do.

173. I want that.

174. You have to strive for excellence.

175. I want excellence. I want excellence.

176. That's the bottom line.

177. Average restaurants fail.

178. Listen, Lisa, we have to fix this.

179. Can you just leave me alone?

180. Unreal.

181. Oh, my God.

182. Coming up—

183. You need to listen to what I say.

184. An all-out war between Rita and Lisa and their staff.

185. Who's fault is that after all?

186. - Yours! - No!

187. It's yours!

188. And the owners aren't backing down.

189. Shut your face!

190. But neither is the staff.

191. Leave me alone.

192. I'm working this way.

193. As things get very ugly at La Galleria 33.

194. Don't start.

195. - I don't care what you say. - Don't you start.

196. Or what?

197. What are you going to do?

198. As dinner service winds down at La Galleria 33—

199. What he's saying is true.

200. Sisters Rita and Lisa have just had a rude awakening

201. from Chef Ramsay.

202. Oh, my God.

203. We have to fix this.

204. Can you just leave alone?

205. But Lisa still needs a little convincing.

206. - What he's saying is true - Do you think our food sucks?

207. - And we— - Do you think our food sucks?

208. No, I don't think our food sucks.

209. I believe some of the things—

210. I think some of them suck.

211. Could be better.

212. Could be way better.

213. Frozen lasagna?

214. There's got to be a better way.

215. And a frozen meatball, like.

216. he's right.

217. Ridiculous.

218. He's right.

219. I feel angry and embarrassed.

220. And I just don't want to deal with it.

221. I'm struggling to see your hunger, your passion.

222. It's there. It's there.

223. I'm just— I'm upset.

224. What are you upset?

225. It's just, like, so up here, that we

226. don't know what to do anymore.

227. Look, It's just, they don't respond to me.

228. They don't respond to me either.

229. That's wrong though, darling.

230. That's what I'm saying.

231. We're going to straighten that out.

232. That's one big— you're the owners

233. Yeah, we're the owners.

234. What you say, goes.

235. I see two girls in front of me that

236. want this business to work, but you've got to stop

237. tiptoeing over the issues.

238. You can't just say, I give up.

239. I'm sorry.

240. I haven't given up entirely.

241. Good.

242. I'm glad to hear it.

243. OK.

244. Good talk.

245. Thank you.

246. The final orders are now leaving the kitchen.

247. Tell me you didn't put them rack of lamb back of the grill.

248. Where is it? - Excuse me?

249. Where's the— - It's almost ready.

250. No, no. It's ready.

251. Please.

252. It's already medium rare.

253. But just like everything else this evening,

254. it too is painful for owners Rita and Lisa.

255. You're going to overcook it.

256. And not surprisingly—

257. It's not worth it.

258. I can tell you that.

259. Yeah, I would not come back here.

260. Many of the customers leave unhappy.

261. Thank you for your patience.

262. Good night.

263. We're gonna go eat now.

264. I'm sorry.

265. Tough day.

266. Yes it was.

267. Let me tell you.

268. I've seen it so many times before.

269. We can fix it. It's not too late.

270. I'm here to help.

271. I know.

272. And at times you think I'm not.

273. I'm here to help. No, I know you are.

274. I know you are.

275. But I'm not going to put a Band-Aid on it.

276. A Band-Aid is not going to keep his business open.

277. No. No, it won't.

278. No.

279. I want you to make a list of things that bother you the most

280. that you want to change.

281. OK.

282. All those things— that you feel that you've been ignored,

283. you've had the, sort of, crap kicked out of you.

284. OK.

285. Get some rest.

286. All right.

287. And we start again tomorrow.

288. New day.

289. Good night.

290. Chef Ramsay knows there

291. is a complete disconnect between the owners and the staff.

292. Rita, should we be doing something so he doesn't come

293. in here, and start saying—

294. I don't know I don't know what to do.

295. Good morning. Good morning.

296. Good morning, everybody.

297. And so he has asked the sisters to share their list

298. of issues with the staff.

299. Today it's all about moving forward and changing.

300. So we're gonna host a staff meeting.

301. Lisa and Rita, I would like you to address the staff.

302. It's an open forum.

303. First one.

304. The first one is, I would like for the staff to stop treating

305. La Galleria as if it were a competition

306. to see who could do less.

307. What?

308. Everyone comes in, sits, eats, laughs, talks.

309. Nobody checks if the tables have been set properly.

310. Nobody ever does this to the chair,

311. to see if there's breadcrumb from the night before,

312. to wipe them off.

313. So why would you come into work

314. to sit down before work?

315. And tell me you are tired.

316. Don't forget that.

317. I disagree.

318. Totally disagree.

319. Number one, we sit after everything is done.

320. We start— - Sara, that's not true.

321. After everything is prepared.

322. That is not true at all.

323. I, personally, am sitting when

324. there is no customer in here.

325. There's never customers in here 7 o'clock.

326. Does that give you the right to sit all night?

327. That's not true.

328. Sorry, that's not true.

329. You guys are all in denial.

330. You guys need to own what you do.

331. Rosa, how many days do you come in late.

332. Say, every day?

333. I guess.

334. Maybe, five times you came in on time?

335. You're all sloth.

336. Joe, when I ask you to do something, like wash a window,

337. you know the response?

338. Miguele, you scratch your in the dining room.

339. That doesn't make me a bad waiter to scratch my ..

340. Come on. - It's inappropriate.

341. Lisa, don't pick on me.

342. I'm picking on everybody.

343. You hate some people when they didn't do nothing.

344. Don't give me the.

345. If you guys cared the way everybody thinks take care,

346. we would be really successful.

347. And he wouldn't be standing here.

348. Like, nobody gives a.

349. Is that true?

350. I guess we lazy. That's all.

351. Why are you lazy.

352. Because, when I saw, everybody

353. not doing this— cleaning, this and that, I sit with them.

354. I enjoy that party.

355. I says, I don't care, because nobody does.

356. Wow.

357. And, honestly, I guess the culture of what I've seen

358. has made me lazy as well.

359. I'm not doing anything differently

360. than the rest of these people.

361. I'm not— I'm sorry.

362. I disagree.

363. I'm not lazy. I'm sorry.

364. Can I interject, please? Please?

365. This is what I see when I walk in—

366. you are sitting there, Sara, chit-chatting, drinking coffee,

367. and looking miserable.

368. No, that's not true, Lisa.

369. And just waiting for the bus people to come

370. and pick up the dirty tables.

371. I disagree too.

372. You need to clean as well.

373. You guys never, ever, asked, can you please just finish

374. the work with the busboy. Because, for me—

375. I shouldn't have to ask that.

376. That shouldn't have to be asked.

377. I shouldn't have to ask that, Sara.

378. No.

379. If you guys don't like that, you have to tell us.

380. Sara! Sara!

381. No. Sorry.

382. Sorry, Lisa. No, no.

383. Lisa. No, wait a minute.

384. Wait a minute. Let's talk real.

385. - Yeah, we're talking real. - OK.

386. Listen to me.

387. Listen to me.

388. I only mention that, because that's something—

389. - Who's fault is that after all. - Yours!

390. No! It's yours!

391. You expect everything to be done—

392. It is not my fault. It is not my fault.

393. This business, number one, is not under my name.

394. It's under both of your names.

395. That's why you need to listen to what I say.

396. I'm not disagreeing with that.

397. I'm just saying, there are no rules, Rita.

398. So don't blame us for that, because there are no rules.

399. There are no rules, because nobody

400. respects what I say.

401. Like what?

402. Let me just go down my list and you'll

403. see where I'm going with this.

404. Number two says—

405. Point number two.

406. Nobody sitting here can take criticism.

407. Actually, Rosa can.

408. She does like 5,000 things wrong a night, but when you tell her,

409. she says sorry, but doesn't really do anything about it.

410. Doug, why don't you take criticism?

411. I do.

412. You don't.

413. You definitely don't.

414. You don't.

415. You don't take criticism.

416. With the way I see it, I do.

417. So you think different.

418. How about seeing it the way the owners see it.

419. Doug, when I say this dish socks.

420. You need to own it.

421. What can I do if I don't agree?

422. I don't care, you make another one.

423. That's your job.

424. You cook as if you don't want to be here.

425. Watching the way you perform, it's a man who is

426. just turning up for the check.

427. I've been working here for—

428. not for the check.

429. Then why don't you say to me and Lisa, you know what?

430. I want to make a special today?

431. I did it.

432. I did the fusilli, the other stuff.

433. It just don't sell.

434. It don't sell because they suck.

435. Those are not specials.

436. The vibe in here is oozing

437. negativity beyond belief.

438. No one gives a, from the chefs to the waiters.

439. No one gives a.

440. I'm sorry, I disagree.

441. Wow.

442. Don't take this like a personal attack.

443. I'm just saying, point people out.

444. Just don't say everyone.

445. I'm not.

446. You're taking everything personal.

447. OK. Just one more thing.

448. I don't want to be the target whenever, guys,

449. you mentioned something.

450. I know you're a good waitress. You're efficient.

451. You're fast.

452. But I've had servers actually tell me they

453. don't want to work with you.

454. What's that supposed to mean?

455. It's supposed to mean that you are a money grub.

456. And you hog all the tables.

457. I see the people.

458. You guys are the ones who seat the people.

459. When I try to rotate them, did you not—

460. were you not the first one to complain?

461. Be honest. Let's just be honest.

462. But excuse me, if you are the boss

463. and you want to rotate, why don't

464. you just rotate without asking?

465. Just do it. No.

466. I'm sorry.

467. Because she's not willing to make less money.

468. Shall a give an example?

469. When I hired you, you were told you need

470. to pay him 20% of your tips.

471. I tip 20—

472. more than 20%.

473. This busboy has never seen 15% from you.

474. And that's— - He has seen it.

475. No he's not. No.

476. Ask him Sorry.

477. Ask him Sorry. That's not true.

478. - Ask him. - Pat.

479. There he is. There he is.

480. Have you seen more than 15% from Sara?

481. Yes or no? - No

482. I'm not gonna tip—

483. I'm not going tip 20—

484. Sara, hold on a second - He does about 50% of the work.

485. I pay taxes on that 20%.

486. Sara, listen to me.

487. Sara, whatever.

488. Nobody's talking about when you make 15% of the charges.

489. You know what I'm talking about?

490. When you made $400 and you gave him $40.

491. That's what I'm talking about. That's right.

492. No, no. - You definitely did.

493. You absolutely did. No, I didn't.

494. You guys were not here.

495. When someone is breaking their balls like this,

496. and they leave with $40— - Rich was here.

497. He was happy.

498. They got right up the ..

499. No, sorry. - Yes they did.

500. I was working my ass that day!

501. So was he!

502. If I'm here, I need to make some money.

503. This is my job.

504. You make me pick and Sara, and I—

505. No, Ri— Lisa, Lisa.

506. Yes.

507. Sara comes in, gets the best station.

508. Sara gets sat first, gets sat last.

509. Sara's making all the money.

510. It has to stop.

511. Like, it's ridiculous.

512. Sorry.

513. I'm going home.

514. Thank God.

515. This is a waste for me.

516. It's time for you to the road.

517. Sara comes in, gets the best solution.

518. Sara gets sat first, gets sat last.

519. Sara's making all the money.

520. It has to stop.

521. Chef Ramsay has forced Lisa and Rita to finally

522. confront their staff. - I'm sorry.

523. I'm going home.

524. Thank God.

525. And server Sara doesn't exactly

526. like what they have to say.

527. This is a waste for me.

528. Praise the Lord.

529. What do we do about Sara?

530. The problem with Sara

531. is that you've left yourselves open

532. because of the lack of direction that's been shown to the team.

533. And the fact that she's a good waitress,

534. she's got you over a barrel.

535. She's got the reins.

536. You've got to take control.

537. How?

538. You can't be beholden to one

539. member of staff—

540. one chef in the kitchen.

541. The staff are dictating for convenience,

542. and that is so wrong.

543. I'm to blame for that.

544. This is my fault. - No.

545. No, single-handedly. We both are to blame.

546. You are. You're absolutely right.

547. You both are. I am.

548. How can you expect them to take example?

549. We need to need to lead by example

550. Because it starts from the top.

551. Correct.

552. And a fish rots from the head downwards.

553. As owners, you set the rules.

554. And anyone that doesn't coincide with your rules, they're out.

555. I feel like this has really set a fire in me.

556. No more drinking for me.

557. No more smoking for you.

558. All right.

559. I want to lead by example and really start working

560. to make this place better.

561. You set the rules, you raise the bar,

562. and you all follow it.

563. OK.

564. I want control back.

565. I'm taking it today.

566. I'm taking control back, today.

567. There's only one voice,

568. and that's the voice of the owners.

569. So what they say, gets done.

570. Period.

571. I realize I was wrong.

572. And I'm wrong.

573. I'll do my best to not believe lazy

574. anymore because it's wrong.

575. I want to improve myself on these little things

576. that I wasn't doing good. Good.

577. I want to do much better.

578. Time to change.

579. Yes.

580. Got it?

581. Yes.

582. - Absolutely. - OK.

583. I appreciate the meeting. Yeah?

584. Well done.

585. Good points.

586. Thank you.

587. I love this man.

588. Well, that wasn't so bad.

589. So bad?

590. That was great.

591. I love him.

592. I love him.

593. I hope he stays.

594. God, please, make him stay for like—

595. Are you out of your mind?

596. Here he comes.

597. The chef.

598. Chef is back. Hello.

599. OK, darling.

600. I have a surprise for you.

601. I surprise for me? - Yes.

602. Really.

603. That's very kind. - You want to see it?

604. Uh—

605. Where is it?

606. Oh, right here.

607. Oh, OK.

608. Your gonna— don't scare me.

609. I was scared. You're making me nervous.

610. OK.

611. I'm hoping that you like it.

612. I figured you got so upset about that tiramisu,

613. and no nobody cared enough to make it for you.

614. You made a tiramisu?

615. I did.

616. I made you tiramisu this morning.

617. Wow. Did you make it with Doug?

618. No. No.

619. I made it myself.

620. How long did it take you?

621. Uh, less than an hour.

622. Less than an hour, Doug.

623. It is fresh. I hope you like it.

624. Well, the fact that we got it. Look at that.

625. Nice. Now, you made this this morning?

626. Seriously? - Yes, seriously.

627. Yeah?

628. I'm impressed.

629. Mm.

630. It's nice.

631. It is? Really?

632. I like it. Yeah.

633. It was very nice.

634. Mm.

635. He likes the tiramisu.

636. A winner. That's delicious.

637. Good job. Right, I need all of you.

638. I've just been—

639. All right, guys, come over, please.

640. All of you, please.

641. Let's go.

642. God, no one moves faster, do they?

643. It's like camels getting off the desert.

644. Let's go.

645. Now, Ive done a lot of research around the city Boston.

646. And this is a highly competitive area, right?

647. Yes.

648. How do you stand out from that competition?

649. - We don't. - I don't know.

650. That's obvious.

651. We are, like, almost like everybody—

652. no better, no worse.

653. I think we are good.

654. That's why you're wrong, young man.

655. Last night, throughout service, I

656. snapped off a few photos, just to show

657. you what your food looks like. Wow.

658. What is that? Oh, dear.

659. Oh, dear.

660. Oh, dear.

661. I don't want to see it.

662. You don't want to see it?

663. No, I do.

664. That's not a good sign.

665. I do. I do.

666. I'm scared.

667. These are from my phone.

668. Oh, my gosh.

669. Doug, Doug, what is that?

670. Raviolis.

671. It could be eggplant.

672. No.

673. It's seafood raviolis ravioli. - It's ravioli

674. Actually, it's eggplant raviolis.

675. It's eggplant.

676. The fact that you don't

677. even know what it is instantly scares the out of me.

678. Crazy. Crazy.

679. Seafood ravioli.

680. Let's put it up there.

681. Yeah?

682. Do you have to hang them?

683. Oh, God.

684. Yeah, it's a gallery, isn't it?

685. Next. What is it?

686. Oh, god. - Paradiso?

687. God, paradiso.

688. Does that look like paradise to anyone?

689. It looks like vomit.

690. Vomit.

691. Shut your pie-hole.

692. You're not the manager anymore.

693. Or the inside of a colostomy bag.

694. What is this?

695. Antipasto.

696. With balsamic vinegar spewed all over it.

697. Do you think they do that in Italy?

698. No, it's not supposed be on the meat.

699. It's only supposed to be on the tomato mozzarella.

700. Really? Yeah.

701. Well then someone needs to get to

702. lens crafter urgently.

703. Next.

704. Oh, Oh, please, no more.

705. Oh, the rack of lamb.

706. The rack of lamb.

707. The rack of lamb.

708. Our rack of lamb looks like sick animal.

709. I mean, I don't know a lot of sick animals,

710. but, like a sick, sick animal.

711. That is currently leaving your dining

712. room on a daily basis.

713. Looks like an abstract.

714. That looks like Everything we serve is this

715. weird, orange, pinky color.

716. It doesn't look like food.

717. It wasn't appetizing at all. Oh, my God.

718. It's embarrassing.

719. That's your food, Doug.

720. There, yes?

721. Answer the chef, Doug.

722. Yeah.

723. Yep.

724. Aye, yi, yi.

725. This is painful.

726. Let me show you some other photos

727. of what Boston's best Italian restaurants are putting out.

728. Tortellini of seafood. Mm.

729. Oh, that's just beautiful.

730. It's nice.

731. Look at this.

732. Oh, that's nice.

733. Shrimp and linguine.

734. It's like a piece of art.

735. That does look good.

736. Lamb, served in a local Italian restaurant.

737. Looks nice.

738. A little antipasta.

739. Oh, that's cute.

740. Oh, that's nice.

741. Look at the comparisons.

742. It's just a better version, visually—

743. And taste-wise.

744. Can you stop talking in my ear?

745. What's wrong?

746. I don't know what he's saying.

747. I'll tell you what he's saying.

748. That's ridiculous.

749. Go on.

750. That the food looks better because those

751. were taken as close-ups and these were far away.

752. OK.

753. No.

754. No.

755. If I had to pull out of that one

756. and show you this one with the bits of crap—

757. listen, your food is dated.

758. And there is no comparison.

759. No there isn't.

760. It doesn't look good.

761. Have a little bit of pride.

762. Doug, are you willing to learn?

763. And raise your game?

764. Yeah.

765. I don't like to follow, like, people.

766. You know, I like to do things different— my way.

767. A world renowned chef is in here Telling you,

768. like, you're up and you have no passion,

769. and he's still resisting.

770. I've got to look for somebody else.

771. Chef Ramsay has made it

772. clear to the staff the strength of the competition in Boston.

773. The message here, is that we

774. will deliver something better.

775. But the real question is,

776. has the message gotten through to the stubborn head chef?

777. Doug, are you willing to learn?

778. And raise your game?

779. Yeah.

780. I think that we can make it look better.

781. We have to make it look better.

782. Yep. Yes.

783. I know that the food he showed, it looks better.

784. And I want to be like that.

785. I want to know more.

786. So I'm open to any ideas.

787. I am not interested in going backwards.

788. That's not up for compromise.

789. Raise the bar.

790. I'm hopeful for Douglas.

791. I'm hoping he can embrace change.

792. Like, it has to work.

793. It has to work.

794. With more than 80 Italian restaurants

795. in the North End alone— - Woo.

796. Chef Ramsay knows that La

797. Galleria 33 needs to not only have

798. a major upgrade in its food—

799. Just have a little gather over there.

800. But it needs something extra to help it

801. stand out from the competition.

802. Oh, my God.

803. Look at that.

804. Thank God.

805. Here's the thing.

806. As a new added feature to the La Galleria 33's menu,

807. we will be offering small plates of classic Italian cuisine.

808. Something different— something that nobody is doing.

809. It gives it that diversity.

810. Giving your customers the option to enjoy many flavors.

811. That is great idea.

812. It's beautiful.

813. Starting off with homemade meatballs.

814. Beautiful.

815. Roasted chicken livers blended with butter.

816. Nice.

817. And then, truffle and lemon asparagus risotto.

818. Oh, my God.

819. And cavotelli done with beautiful sun-dried tomatoes.

820. It's awesome.

821. Small plates are great, because despite my size,

822. I actually eat very small portions.

823. So now, I can have like several different things.

824. Dig in.

825. Wow.

826. That's good.

827. Very happy.

828. Very good.

829. The manager approves.

830. Oh, my God.

831. I didn't imagine I'd be pleased.

832. I'm really, really, very happy.

833. This is good stuff.

834. Wow.

835. I'm sorry.

836. Scram. It's like night and day.

837. You can't compare the new dishes to the old dishes.

838. Did you taste that?

839. It's amazing, isn't it?

840. It's like comparing an apple to a banana.

841. Both fruit, but not the same thing.

842. Doug, don't look so nervous.

843. I can't make it.

844. You actually can make that. Absolutely.

845. You can do it.

846. Do it, or be killed.

847. Tell him to get something else.

848. You know, that's his response to everything.

849. Doug, what I need is your attitude to change—

850. that you want to learn.

851. I do.

852. Last time you said that you got divorced.

853. Very funny.

854. Does he need to be trained?

855. That's a very good point.

856. That's why I'm asking, because I'm smart.

857. I know that.

858. What you need is a chef

859. in here that can help you.

860. Are you staying?

861. No, but I have found a very talented

862. individual that is going to be with you to help

863. execute these amazing dishes.

864. Here he is.

865. Get him in here.

866. - Michael, come on in. - Success.

867. Hi.

868. Young man, welcome.

869. Hey. - Hi Michael.

870. Michael.

871. He's trained in some of the best Italian restaurants

872. in the country.

873. He going be here for the next month,

874. training, working closely on a day-to-day basis with Doug.

875. Oh, nice.

876. I'm taking care of the check in order

877. that he spends that time in here and implements that standard.

878. I don't care if I'm here day and night.

879. I just want to learn.

880. Good.

881. That's the attitude I want to hear.

882. Excited for the challenge? - Yes, definitely.

883. Yeah? Good.

884. I'm so excited that we have a new chef.

885. I just hope we don't scare him off to be honest.

886. I mean, we're a little— we're very dysfunctional.

887. I expect us no just to be another restaurant,

888. but I expect us to be the restaurant in the North End.

889. I'm very excited.

890. We're very excited

891. I'm excited to run this restaurant

892. with a different spirit.

893. I don't think we're a horror show anyone.

894. I think it's a new beginning.

895. It's, like, new dawn, We're going to be fine.

896. We're gonna be good. It's going to be good.

897. I might still be a horror show.

898. I don't know.

899. I'm going to Gordon Ramsay's house.

900. I'll be his nanny.

901. I'll watch his kids. - No.

902. I don't really like kids, but I will

903. definitely clean his house.

904. I'll be his dog washer.

905. I'll snuggle up on the bottom of his bed and keep his feet.

906. With everyone committed to change—

907. Put a little sauce on the bottom, just to caramelize it.

908. A little bit on top too gives it that nice color.

909. Chef Mike goes right to work,

910. teaching Doug how to execute the new menu.

911. It looks great.

912. And later that night, Chef Ramsay and his team

913. turn their attention to transforming

914. the decor of La Galleria 33.

915. Good morning.

916. Good morning, ladies.

917. Good morning.

918. Next morning, Sara returned to La Galleria 33

919. with a new attitude.

920. Today is a absolutely humongous day.

921. And owners Lisa and Rita

922. are happy to have her back—

923. at least for now.

924. Today is where we put La Galleria 33 on the map.

925. We cement the future of this restaurant.

926. I'm excited. You excited?

927. - I want to get in there. - Right.

928. Guys, you ready to see your new restaurant?

929. Yeah. - Yeah?

930. Let's go. OK.

931. You're gonna love it.

932. Welcome.

933. Oh, my God.

934. Welcome, welcome, welcome.

935. Oh, it is beautiful.

936. It really is beautiful.

937. Right.

938. This so nice.

939. It's clean.

940. Oh, my God.

941. Welcome to your new restaurant.

942. I love it.

943. No No more dark, red walls.

944. It's very chic, fresh, modern and clean.

945. That oozes that romantic feel.

946. Wow.

947. Gone are those hideous, plastic clouds on the wall.

948. We have a new, contemporary look.

949. Quite sexy.

950. That's awesome.

951. I'm very excited to see those on the wall gone.

952. Those were awful.

953. It's so nice to see exposed brick.

954. It looks great.

955. Modern lighting in order to, sort of, lift.

956. Our lighting sucked.

957. Oh, my God.

958. We love it.

959. And then, of course, the blackboard.

960. This amazing North End map highlighting

961. two of the most important restaurants, La Galleria

962. 33 right next to mom and dad.

963. Look at this.

964. I didn't see the cool cutting board.

965. The breadboard, That's right.

966. That's so cool.

967. So when you come in,

968. we have this huge chopping board with La

969. Galleria 33 stamped on there.

970. That really is great.

971. I love that cutting board.

972. I'm going to hit somebody with it.

973. Probably Sara.

974. And Miguele.

975. And Doug and Lisa.

976. It's really lovely. Happy?

977. Yeah.

978. Yeah. Yes.

979. I think it looks amazing.

980. I think you have a very contemporary, modern,

981. chic, Italian dining room.

982. It's beautiful.

983. I love it I feel like we have our own identity

984. as a restaurant now.

985. I feel like it's us, and I'm excited to work

986. here and be here.

987. And it's beautiful.

988. This is the way it should be done.

989. So now, instead of sitting down for 10 hours,

990. we're going to keep it clean.

991. Coming up—

992. Shut your face!

993. It may be the relaunch of La Galleria 33—

994. No no no. Look.

995. Come here. Why are you doing that?

996. Rosa.

997. But is everybody on the same team?

998. I can't deal with this stupidity.

999. Get ready for an exclusive dinner service.

1000. Don't shout at her.

1001. I'll drag you outside.

1002. And what?

1003. What are you going to do?

1004. It's the biggest night in the history

1005. of La Galleria 33—

1006. Guys, some words of encouragement

1007. before the very busy evening begins.

1008. And Rita and Lisa want to make sure that everyone

1009. is focused on the job at hand.

1010. All right.

1011. This is our big relaunch.

1012. Time for us to work as a team.

1013. Please, don't spill anything on the customers.

1014. No -scratching.

1015. Rosa, smile.

1016. Sara, do not argue tonight.

1017. Don't mention it to me though. Oh, God.

1018. I'm not going to argue. Yeah.

1019. No.

1020. Just do your best, and everything will be fine.

1021. Who's the boss in here?

1022. Rita and Lisa.

1023. Run this dining room with conviction.

1024. What's the special tonight?

1025. The branzino.

1026. Sell that, yeah?

1027. Describe the porketta.

1028. The porketta?

1029. What's it served with?

1030. I don't know.

1031. No, you should know.

1032. Describe the porketta.

1033. Porketta is roasted pork.

1034. Si.

1035. Served on?

1036. Served on—

1037. Oh, God. Yeah.

1038. No.

1039. OK.

1040. Describe me the ossobucco.

1041. Ossobucco is lamb shank.

1042. Lamb shank?

1043. You tasted it.

1044. I know, but I don't remember all the things.

1045. Really? Yes

1046. Veal.

1047. You muppet.

1048. Can I suggest, just for five minutes, you take the menus,

1049. and you talk to the chefs, and you

1050. start logging that in there.

1051. What's all that about?

1052. Lamb?

1053. Lamb.

1054. What?

1055. I need some vodka.

1056. While the staff brushes

1057. up quickly on the menus—

1058. Risotto.

1059. The doors open for the relaunch of La Galleria 33.

1060. - Hi. - Hello.

1061. How are ya? Can I have your name?

1062. Mendoza.

1063. Pat, you're getting

1064. Oh.

1065. Good evening, ladies. How are you?

1066. - Good, how are you. - Very good.

1067. And I just want to let you know that we have a beautiful fish

1068. tonight, it's called branzino.

1069. Psst.

1070. Smile.

1071. It's very good.

1072. And the risotto is unbelievable today.

1073. Explain the small plates— small plates.

1074. Tasty.

1075. And we also have small plates,

1076. you know, if you like to start.

1077. I'm going to start off with a small plate of lamb.

1078. To order some appetizers to start?

1079. The arancini.

1080. The meatball, calamari, arancini.

1081. Rita, bring some orders here so they don't come all at once.

1082. You OK?

1083. People coming in, and I don't see orders.

1084. How long for the first order, please?

1085. I don't know.

1086. Oh, my God, this thing.

1087. We need more orders in here, please, guys, yeah?

1088. Rita. What, honey?

1089. It's not going in. I don't know why.

1090. Oh, my God.

1091. This thing is not working.

1092. Uh, Chef?

1093. Yes?

1094. This— it doesn't work.

1095. What do you mean, It doesn't work?

1096. It's not going through.

1097. It's not going through.

1098. Can we use the other one? Around the corner?

1099. The one over here, Sara.

1100. Try it over here, honey.

1101. Why is that not going through?

1102. We had them on this afternoon, didn't we?

1103. You OK?

1104. This has to be shut down.

1105. It's not working.

1106. This one's not working either.

1107. It's really stressful.

1108. Is it OK?

1109. Is it on?

1110. Not yet.

1111. I think this place is cursed.

1112. you, bitch.

1113. Let's just use checks.

1114. Yeah.

1115. We need to regroup and, you know, just keep moving.

1116. Paper checks, paper checks.

1117. Yes. Yes.

1118. Thank you.

1119. That was great from Lisa to step up at the moment

1120. and bring us the regular checks.

1121. Paper checks.

1122. It feels really good that we have a boss.

1123. OK, Michael, now, there's no more computer,

1124. the POS system's gone down, and we do hand-written tickets.

1125. Uh, Uh, chef, order.

1126. Let's do it.

1127. With Lisa having a quick solution

1128. to the ticket problem—

1129. Can I give you an order?

1130. Yes.

1131. Michael, there's one here as well.

1132. Thank you.

1133. Chef Doug and Chef Mike

1134. work together to get the kitchen back into gear.

1135. You ready to plate that gnocchi?

1136. You got your small plate ready?

1137. Whenever you're ready, send it out.

1138. That's for you.

1139. We're going on that first ticket.

1140. You ready? Take this one.

1141. Thank you.

1142. And as a result, the much anticipated small plates—

1143. I have the lamb plates and the meatballs.

1144. Are now heading out to the diners.

1145. Enjoy, ladies.

1146. Wow.

1147. That's a really good plate.

1148. It's perfectly fried.

1149. - Very cool - I like it.

1150. It's delicious.

1151. This is amazing.

1152. I need gnocchi and chicken Marsala.

1153. OK.

1154. We need a gnocchi and a Marsala.

1155. It's working.

1156. OK.

1157. OK.

1158. Let's start on that.

1159. No no no. Look.

1160. Come here. Why are you doing that?

1161. Rosa! - I'm sorry.

1162. I'm just used to putting them here.

1163. I know you're used to it.

1164. It's simple, but you're making it so difficult.

1165. Who's expediting tonight?

1166. Rita.

1167. Sorry.

1168. The staff, they're just like a bunch of misfits.

1169. They don't listen to me.

1170. Do you want to go backwards,

1171. or do you want to go forwards? - No, forward.

1172. Right.

1173. Get used to change, young lady. Or go home.

1174. I really hope this bitch

1175. doesn't mess this up for me.

1176. Check, table 2, anytime you can find.

1177. What is Miguele?

1178. Gnocchi, Marsala.

1179. Yeah. You got it right now.

1180. No Marsala.

1181. He does not have that.

1182. No Marsala?

1183. I have a Marsala, it's here.

1184. Yes, make the Marsala.

1185. I'm talking to him.

1186. Miggy get out of here.

1187. I'll tell you what I need—

1188. Marsala, and I need the agnolotti.

1189. You need to speak to me.

1190. It's right over here. - Get out.

1191. You just said no Marsala.

1192. He needs a Marsala.

1193. Shut your face!

1194. Oh, me.

1195. You know, I can't—

1196. I can't deal with this stupidity.

1197. Rita, I need one— a long time ago they ordered it.

1198. Don't shout at her.

1199. Get out of here Miguele.

1200. What is wrong with you?

1201. you.

1202. Your attitude stinks.

1203. Get a grip, and start listening, and do what I say.

1204. I am listening to you! OK?

1205. All right. Just leave me alone.

1206. I'm working this way.

1207. If you're not happy with me, tell me to get the out,

1208. and I will leave here.

1209. Hey, look at me. - I don't care what you think.

1210. Don't start. I don't care.

1211. Don't you start. Don't you start.

1212. I don't care what you think.

1213. In front of these customers, don't you start.

1214. I'll drag you outside. - And what?

1215. What are you going to do? - Yeah.

1216. Do you know what I'll do?

1217. It's relaunch night at La Galleria 33—

1218. He needs a Marsala— shut your your face!

1219. And where Miguele's lack of communication

1220. with Rita—

1221. It you're happy with me, tell me to get the out,

1222. and I will leave here.

1223. Is putting the service in jeopardy.

1224. In front of these customers, don't you start.

1225. I'll drag you outside. - And what?

1226. What are you going to do?

1227. I'll make you respect the owners?

1228. Don't start. Don't start.

1229. Seriously, this is like my big opening, Miguele,

1230. and this is what you do to me?

1231. Your attitude stinks.

1232. It's like the lunatics leading the asylum.

1233. You're expediting. - I am.

1234. We'll just shoot ourself in the foot there.

1235. We're just destroying ourselves.

1236. I don't know why we're doing it. Don't take from them.

1237. No, I'm not gonna take ..

1238. No. No way.

1239. Listen up, now. Yeah?

1240. Yeah. - OK.

1241. Now, Lisa, the restaurant is full now.

1242. You, raise your game, and follow the waiters every time.

1243. Own it now, yeah?

1244. Lift up a little bit.

1245. Here, we've gotta drive them.

1246. Regroup them, get them together, and finish strong.

1247. What makes this up is the staff.

1248. They're not respecting me.

1249. They're not understanding it's a new system.

1250. I have to beat them into that.

1251. Miguele, I need you.

1252. I want you to listen to me.

1253. This is really important. - Give me the appetizer.

1254. No, no, no. I want to listen.

1255. When you call something, who is the one person you come to?

1256. I come to Rita. Si

1257. Me, because I get confused.

1258. Shouting over Doug, he's in the thick of it

1259. now. He's busy now.

1260. OK. I'll call you.

1261. I just want identify again, they're still

1262. working on the appetizers?

1263. But do they have these appetizers?

1264. Yeah. They eating the appetizers.

1265. OK.

1266. I need to know, because I need to cross.

1267. All right.

1268. So I will tell you when they done for the entr e.

1269. Yes. Yes.

1270. Yes.

1271. Just take a deep breath and relax.

1272. You're just nervous.

1273. We can't revert back to, you know,

1274. the old way of doing things.

1275. Rita and I, we need to take the reins

1276. and get back on top of things.

1277. Fire.

1278. Two specials, a large gnocchi, and a veal ossobucco.

1279. We got this. We got this, guys.

1280. Hey, listen, you're doing a great job.

1281. Rita? Yes?

1282. These branzinos go with one large risotto.

1283. Sara.

1284. Yes.

1285. - Start to take these. - OK.

1286. I'll start them right now.

1287. And we have lasagna, ladies.

1288. Oh, my gosh. Oh, my gosh.

1289. - Thank you. - Wow.

1290. You're welcome.

1291. I really apologize for the wait.

1292. This is excellent.

1293. It's good.

1294. It's delicious.

1295. And there is your gnocchi.

1296. Enjoy everyone. - All right.

1297. Thank you so much. - Thank you.

1298. - And sorry about the delay. - That's OK.

1299. Their risotto is very good.

1300. The customers seem to really love the food.

1301. It's nice to see people actually finish a dish.

1302. They're not giving them oversized portions

1303. of orange.

1304. It feels good knowing that it's good,

1305. that we're serving delicious food,

1306. and that people are enjoying it.

1307. You guys are rockin' it tonight!

1308. That's gone, right? - Yep.

1309. So I'm just waiting on this, and then all of my tables

1310. are leaving.

1311. Gnocchi. Marsala.

1312. Thank you, chefs. Very nice.

1313. Yes, thank you.

1314. I think that's everything. - OK.

1315. Beautiful.

1316. I'm a champ.

1317. I am.

1318. It just rolls, my head is so busy.

1319. Isn't that great?

1320. It's wonderful to see team work.

1321. It really is.

1322. I took control of La Galleria 33.

1323. Doug, good job. Well done.

1324. We did good. It was hard.

1325. Thanks a lot.

1326. Thank you.

1327. Thank you for coming.

1328. Wow.

1329. What a night.

1330. Well done.

1331. It wasn't perfect Yes there were bumps, but we didn't give up.

1332. Nope.

1333. People loved the food.

1334. And Rita and Lisa, that says a lot about your chefs tonight.

1335. Doug really stepped up— really delivered.

1336. And you maintained your standards from the first dish

1337. to last. So well done.

1338. Very nice, Doug.

1339. Really well done.

1340. Very good, Doug.

1341. In the end, the most important thing

1342. is, every member of staff here tonight listened to the owners.

1343. And it wasn't the owners listening to the staff.

1344. It was reversed.

1345. That's the way it's gonna to be.

1346. Get used to it.

1347. That's the way it is. Well done.

1348. Give yourselves a round of applause.

1349. Come on. Yes.

1350. I'd like two minutes with the owners, please.

1351. Come over here.

1352. Come over.

1353. How do you feel?

1354. I feel wonderful.

1355. Yes.

1356. I think that once they run this a few more times

1357. and that POS system isn't broken,

1358. I think that it's going to be fabulous.

1359. I'll stand here. - What.

1360. What's the matter?

1361. You have two arms.

1362. Oh, All right.

1363. Listen.

1364. He's great.

1365. Here's what I saw.

1366. Too earners running their restaurant,

1367. not the restaurant running them.

1368. - Yeah. - Yeah.

1369. That's important.

1370. - It is. - You've got it.

1371. You gotta stay on it.

1372. But you never, ever, ever become beholden to your staff again.

1373. Right.

1374. All right.

1375. Well done to both of you. - Thank you.

1376. OK. Look after yourselves.

1377. All right. Yeah?

1378. I wish you would stay.

1379. Just— I want to keep him.

1380. I feel like I'm holding a pistol when he's around.

1381. I just feel, like, so empowered by him.

1382. I'll tie him up to our boiler downstairs.

1383. Just saying.

1384. Thank you.

1385. Thank you so much Wow.

1386. I wish you could.

1387. What a week.

1388. I wish it was that easy.

1389. There are other nightmares out there.

1390. Bigger than me, you think?

1391. Ask me that question in six months time, and I'll tell you.

1392. All right.

1393. Look after yourselves, OK?

1394. And good luck. - All right.

1395. Thank you. Fingers crossed.

1396. Fingers crossed. Good night.

1397. Thank you, chef. Good night.

1398. Thank you. Good night.

1399. Good night. Good night.

1400. I'm so sad to see him go.

1401. I never thought I would say that.

1402. I hated that man two days ago.

1403. And he's just— he's great.

1404. I really love him.

1405. He really lifted us up.

1406. Sad.

1407. He's leaving.

1408. Well.

1409. Wow.

1410. This has been one of the most unusual, yet one most enjoyable

1411. "Kitchen Nightmares" I've ever done.

1412. I'm so proud of how far these two sisters have

1413. come in only a matter of days.

1414. They may be one of 80 Italian restaurants in the North End,

1415. but to me, personally, they're always going to be

1416. very special, let me tell you.

1417. Wow.

1418. Ossobucco— lamb.

1419. You're kidding me.

1420. Seafood ravioli— Gordon!

1421. Special Wait!

1422. Gordon! Chef Ramsay!

1423. Chef Ramsay!

1424. You can't go.

1425. I cannot stay.

1426. You can stay.

1427. I—

1428. Just like— twenty more minutes.

1429. I can't stay 20 more minutes.

1430. Just one ossobucco more.

1431. I can't.

1432. In the weeks that followed,

1433. Rita and Lisa took Chef Ramsay's advice,

1434. and took charge of the restaurant.

1435. I want you to take the old Galleria out of your head.

1436. They not only set new rules,

1437. but were diligent in enforcing them.

1438. This is definitely going back.

1439. This wasn't the way the lasagna looked.

1440. There was one casualty however.

1441. And that was Sara, who preferred her own set of rules.

1442. Right here, chef. I'll take it.

1443. I'll take it.

1444. Now, just like their parents,

1445. Lisa and Rita have a successful restaurant

1446. in Boston's North End.

1447. I just want to say that I was like a koala bear.

1448. Even though Lisa, like, expressed all her bitchiness,

1449. I was ready.

1450. Yeah.

1451. I was a soft, cuddly koala bear,

1452. but I had my claws ready to go just in case.

1453. But I love Gordon.

1454. You didn't look like you had any claws, Rita.

1455. I was ready.

1456. Up his, no matter he went.

1457. Well, I Well, I wanted to hear what he had to say.

1458. Everything. I loved it.

1459. I want him back. Where is he?

1460. I'm gonna go find him. I love him now.

1461. Yeah.