Kitchen Nightmares 5x13

1. Tonight, on "Kitchen Nightmares."

2. Opa!

3. Chef Ramsay makes his first visit

4. to Seattle, Washington.

5. Am I seeing things?

6. But he doesn't exactly get—

7. Look! Look in there!

8. —a warm welcome.

9. What a disaster.

10. Chef Ramsay is in for a major challenge

11. with a defiant owner—

12. I'm not a man that backs down.

13. —who refuses to listen to anyone—

14. I've never seen this before.

15. Get out of my kitchen.

16. Even his own family.

17. Stop the excuses, let's just go forward.

18. It was fresh.

19. Do it again.

20. Really?

21. While they constantly blame each other

22. for the restaurant's problems—

23. They don't focus.

24. I'm here every day.

25. —the standards have plummeted.

26. This shouldn't be anywhere near food.

27. And despite wife Karen seeing all the problems—

28. A lot of our fixes seem to be pretty simplistic.

29. —husband, Peter, seems blind to it all.

30. I don't have to change.

31. They have to change their attitude.

32. Get ready for an emotional roller coaster.

33. As Chef Ramsay attempts to prevent an old school owner—

34. Leave my window now.

35. —from destroying his restaurant and his relationship

36. with his family as well.

37. I'm done.

38. Then I'll go down in flames.

39. What is that?

40. You're serving rotten food.

41. - This could possibly kill them. - Then wake up!

42. You wake up!

43. - Shut the place down. - Get out of here.

44. That is amazing.

45. I can't take anymore.

46. Thank you, Chef.

47. Seattle, Washington—

48. —known for its great coffee and superior produce.

49. Just north of the city lies the up

50. and coming neighborhood of Phinney Ridge,

51. home to Yanni's Greek restaurant, run by Peter

52. Avgoustiou and his family.

53. My dad decided that we should open

54. our own restaurant in 1984.

55. And in 2007, my dad passed me the torch,

56. gave me the keys to the restaurant.

57. Tariya.

58. What do you need?

59. I need another saganaki.

60. When we first opened, business was a success.

61. Opa!

62. But now it seems like this neighborhood

63. is changing.

64. Are we open yet?

65. And now people just don't seem to be

66. coming to Yanni's anymore.

67. I don't know, guys.

68. I don't know.

69. My husband's stuck in the past.

70. Neighborhood's different.

71. It's not the neighborhood that's different,

72. it's the attitudes are different.

73. And he doesn't listen to any of us.

74. The melatzana dinner had potatoes.

75. Written here, potatoes.

76. Don't tell me that next time, OK?

77. You're just spoiled.

78. The only thing he does is yell.

79. Where's my plates?

80. I need plates.

81. You check it before you serve it.

82. My dad is an absolute control freak.

83. Yo, yo, oh!

84. And sometimes I can't take his derogatory tone.

85. Alyse, let's get going.

86. What, you guys guidelines?

87. My daughter Alyse is kind of like her dad.

88. That's ridiculous.

89. She doesn't take criticism well.

90. I don't think the man likes garlic.

91. Well, tell him to get the

92. out of a Greek restaurant.

93. And I think that that's why her and her

94. dad have problems, because they have that same personality.

95. Back.

96. Why are you crying again?

97. Tariya— she can cry in an instant.

98. Stop crying.

99. She's known for being very emotional.

100. Oh.

101. What now?

102. There is too much cinnamon.

103. There is nothing she won't cry about.

104. Now what?

105. Everything was too garlicky.

106. Boo-hoo, (MOCK CRYING) more food.

107. I really can't do this.

108. OK, stop it.

109. I'm sorry.

110. There are so many things

111. wrong with this restaurant, but the main problem?

112. Peter doesn't change.

113. You know, a lot of this seems to be really pretty simplistic.

114. Excuse me.

115. Cut the crap.

116. I don't have to change.

117. They have to change their attitude.

118. I see things more than you think.

119. I just can't fix everything.

120. Things have gotten so bad that we

121. don't have medical insurance.

122. We can't pay our bills on time.

123. The mortgage is always late.

124. We've hit rock bottom.

125. Course it's raining in Seattle.

126. Before Chef Ramsay heads to the restaurant,

127. owner Peter has requested some time alone with him.

128. Hello. How are you, sir?

129. Chef Ramsay, how are you?

130. Good to see you.

131. At where else in Seattle but a coffee shop?

132. Tell me how it started.

133. Take me back to the beginning.

134. We open 1984.

135. It was just me and my dad.

136. And it was very good.

137. Making money?

138. Making good money, yes.

139. And then 2007, my dad decided that it's

140. time for me to pull back. - You took over?

141. Yeah.

142. He gave me the torch, and unfortunately,

143. our neighborhood has changed.

144. A new young generation moved in.

145. Yeah?

146. And I think they're afraid to give us a try.

147. - Right. - You know.

148. Not good.

149. How much money are you losing?

150. - Between $8,000 and $10,000. - A month?

151. Yeah.

152. How are you surviving?

153. I mean, do you have money put away?

154. We cut down staff and everything else.

155. So my wife has to take over the dining room.

156. Plus my two daughters work in the restaurant.

157. What do they do?

158. The one that works in the kitchen with me is Alyse.

159. Alyse? And the—

160. And the other one is a server, Tariya.

161. Tariya?

162. How hands-on are you?

163. Full hands.

164. I gave some responsibility to my wife.

165. But I still feel that I have to look over everybody.

166. What's the problem?

167. When it comes to business, I don't think they're focused.

168. Right.

169. You know, so the devotion is not there.

170. Devotion?

171. Yeah.

172. Do they listen to you?

173. - No. - No?

174. No, not really.

175. What are you like as a boss?

176. I'm not strong enough, I think.

177. - You're not strong enough? - Yeah.

178. I give in.

179. Wow.

180. It sounds like all the pressure are on your shoulders.

181. I mean, that's—

182. It is on my shoulders.

183. So what's right with the restaurant?

184. Well I think we have good product.

185. So the food's good.

186. How would you rate it out of 10?

187. - If not 10, 9. - Oh wow.

188. That's good.

189. 9 out of 10, that's amazing.

190. I'm going to finish up my coffee.

191. Thank you for being open and honest.

192. I'll see you back at the restaurant.

193. - Thank you very much. - Thank you, Peter.

194. Oh! Hello.

195. Hi.

196. How are we?

197. I'm very well. Welcome to Yanni's.

198. Thank you, good to see you. I'm Karen.

199. - How nice to meet you. - Nice to meet you.

200. He's here.

201. He's here?

202. Yeah

203. No way.

204. This is Tariya.

205. Right

206. My eldest daughter.

207. Hi.

208. Hi, nice to meet you.

209. Tariya, wow, wow, wow.

210. And this is little sis, right? Yeah, Alyse.

211. Alyse, nice to see you.

212. Nice to meet you.

213. Please take a seat.

214. I'm really excited to see Chef Ramsay,

215. and for him to tell my father, you're not only

216. taking your restaurant down, but you're bringing

217. your family down with you.

218. What I'd like to do is get your perspective

219. and your insights To Yanni's.

220. You know, there's no fun anymore.

221. There's no frills.

222. Things are tight, very tight.

223. You OK?

224. Yeah.

225. Why are you upset?

226. - Taryia— she's very emotional. - Oh really?

227. Oh, I'm sorry.

228. It's tough to see my parents struggle when they put

229. so much effort, and to know that we're struggling

230. just to barely make ends meet.

231. It's hard.

232. I'm sure it's very hard.

233. Well, how long has it been that bad?

234. You know, a couple of years?

235. Couple years.

236. We're trying to figure out what we can do.

237. It's definitely outdated.

238. The food is outdated?

239. The decor.

240. The decor is definitely outdated.

241. I think some of the food

242. is outdated, though, too.

243. Some of the food could definitely

244. be presented differently.

245. Why hasn't it changed?

246. I think my husband's been very stubborn.

247. He's that stubborn?

248. - Yes. - Very.

249. - Very. - Why, though?

250. He can't just do it.

251. Have you mentioned it to him?

252. Yeah all the time.

253. - Fights, many fights. - All the time.

254. Many fights?

255. It's virtually impossible.

256. But he told me he gives in and allows you to do what you want,

257. and he's too easy on you guys.

258. Too easy?

259. Yeah, too lax. No.

260. - No? - No.

261. Never.

262. He's not laid back?

263. No! Never.

264. But he rates the food nine out of 10.

265. He thinks the family are not pulling their weight.

266. He's concerned whether his daughters are in or out.

267. It's hard to be in when you can't have the full support

268. that you deserve.

269. Or when he never listens to anything you have to say.

270. He says the opposite, in terms of he gives in.

271. - Well, he's full of. - Is he now?

272. He is not. That untrue.

273. - Really? - That's untrue, yes.

274. - Absolutely. - It doesn't make sense.

275. I don't know who you met this morning.

276. Yeah.

277. Let me go and get him.

278. Peter?

279. My husband is in total denial

280. of the real issues, and why the restaurant is failing.

281. I need to get to the bottom of this.

282. I mean, you're telling me one side, the fact

283. that they don't do enough.

284. They're telling me they're scared to step up and change

285. because you won't allow change.

286. I'm always the bad guy, because I

287. want things to get done right.

288. You just said to me an hour ago, you're the relaxed guy,

289. you're the one that gives in.

290. But see, when I raise my voice, I'm a bad guy.

291. But it's what comes out of your mouth

292. is what's the problem.

293. It's because you don't know how

294. to speak to people correctly.

295. Because they're not committed.

296. They don't focus on the job.

297. Is that only problem you have with us?

298. No, I want you to be a leader here.

299. In this dinning room—

300. It's really hard to be a leader—

301. - I want you to— —when I am a waitress.

302. You have to be a leader.

303. I don't give a.

304. I want things done in the dining room

305. like they're supposed to be.

306. And I don't think this gets done.

307. They're not servers from the neighborhood,

308. they're your daughters.

309. They're here to do a job.

310. This is a job.

311. This is my income.

312. Do you Want them out?

313. No, I want them to step up.

314. I can't do everything anymore.

315. We're right here.

316. You know, I can't do everything anymore.

317. I'm here every day.

318. We've all said we want to be here.

319. We're the ones asking for change.

320. What's a change?

321. - Decor. - Everything.

322. The whole restaurant.

323. Move forward.

324. Throw away the menu.

325. Start fresh. - Simplify.

326. That's the only thing.

327. Trust people.

328. I mean, I don't understand

329. why it's such a hard step.

330. You know, it's hard for me to just give up this place.

331. We're not asking you to give up.

332. No, we're just—

333. We're just asking you to change.

334. —to change.

335. I can't.

336. Within minutes of his arrival,

337. Chef Ramsay was struck with the negativity within the family.

338. Thank you.

339. Now he's hoping that he can find

340. something positive in the food.

341. That's not all all the menu, surely, to hell.

342. It's a bible.

343. It's an encyclopedia.

344. Five, six pages of menu.

345. 1, 2, 3, 4, 5, 6, 7, 8, 9 specials.

346. I have told my father to change

347. the menu many, many times.

348. How do you remember all these?

349. Most of this hasn't changed.

350. Wow.

351. Dear, oh dear, oh dear.

352. My father is very stubborn,

353. and he needs an Englishman to give

354. him a good kick in the ass.

355. Am I seeing things? Pumpkin hummus?

356. Pumpkin hummus.

357. Come on, stop.

358. Yeah.

359. I have been to thousands of restaurants.

360. I have never ever seen a pumpkin hummus.

361. It's not even Halloween.

362. I'm going to have to try it.

363. OK.

364. After that, how can I not take mousaka if I'm in—

365. Very good.

366. —a Greek restaurant.

367. OK.

368. - And the house gyro. - OK.

369. Thank you, darling.

370. Pumpkin hummus?

371. This is his order.

372. Pumpkin hummus.

373. Side house gyro, and a side mousaka.

374. Whatever the chef wants.

375. The decor is hideous.

376. I mean, it does feel like you're back in the '80s.

377. That ceiling, honestly.

378. It's like a kid's bedroom.

379. Wow.

380. Pumpkin hummus.

381. Hummus coming up.

382. Here's your hummus.

383. Don't make it too oily.

384. Wow.

385. Look at this baby.

386. And who's recipe's this?

387. This is Peter's.

388. Right.

389. Would you join me?

390. See, that does not make sense.

391. I don't like the combination.

392. And the garlic in there.

393. - Mm, well— - Bloody hell.

394. —garlic is a lot.

395. Oh my god.

396. Garlic's a lot.

397. really, really garlicky. Wow.

398. You want me to take that back?

399. Oh yes. It was a great shame.

400. Here.

401. Thank you, ma'am.

402. Well, one thing's for sure, let's get that right,

403. there will never be a problem with vampires here,

404. let me tell you.

405. I mean, that is hideous.

406. Not a fan of the pumpkin hummus.

407. And he says it was really too garlicky.

408. I don't put much garlic,

409. people complain there's not enough garlic.

410. I put two extra garlic, it's too much garlic.

411. Like what?

412. It's a no-win situation.

413. Why are you crying?

414. I don't know.

415. Keep your head up.

416. I'm giving him the mousaka.

417. There are some things on the menu

418. that I've begged my dad to get off because I

419. don't personally like them.

420. But there's a lot of things on our menu

421. that I think are the best.

422. Like the mousaka, I would say that's a 10 out of 10.

423. Wow, look at this baby.

424. Mousaka.

425. Lovely.

426. Look at that.

427. And that's freshly baked in the oven?

428. Yes.

429. Nice.

430. Thank you.

431. You're welcome.

432. Looks nice.

433. Pretty weird, the meat is very sweet,

434. and yet the eggplant is very bitter.

435. The eggplant is undercooked.

436. He's picking it apart.

437. Greasy as anything on the bottom.

438. A huge pool of grease.

439. I love mousaka, but that is miles off.

440. Mousaka mousuck.

441. Karen?

442. Yes?

443. This mousaka was just so greasy.

444. So that is a big letdown.

445. Yes, I'll let Alyse know. She'll be disappointed.

446. Not as disappointed as me.

447. Wow, wow, wow.

448. Any more bad news?

449. OK.

450. Oh my god.

451. Mousaka is too oily, doesn't like it.

452. I can't make a marinara without oil.

453. He thinks the mousaka is greasy, Come on, that's ridiculous.

454. I think sometimes the sauce, though, the red sauce

455. is a little greasy.

456. I mean, you can see the oil.

457. You want to go sit with him?

458. You want to go sit with him and chitchat how to

459. criticize my food?

460. Get out of my kitchen.

461. Just— please, please, I don't need your criticism.

462. Out of the kitchen.

463. Nice.

464. Nice, nice, nice.

465. Right now, I'm just pissed.

466. What now?

467. Everything, you know?

468. It's outdated, it's oily, it sucks.

469. Stop crying.

470. I need a house gyro a la carte.

471. I got it.

472. Out.

473. I don't want to go out there.

474. Out, out, out.

475. OK.

476. OK.

477. So the house gyro.

478. Thank you.

479. You're welcome.

480. Tariya?

481. - Yes, Chef? - What is it?

482. You OK?

483. Mm-hmm.

484. Yeah?

485. You sure?

486. Mm-hm.

487. Come on.

488. Oh god, she's crying over there.

489. It's tough.

490. I know it's tough, I'm sorry.

491. Trust me, the only thing so far that's got a nine out of 10

492. is the pita bread.

493. Your food's miles away.

494. As well as it may hurt, I am so sorry,

495. but I'm only here for one reason,

496. and that's to get this place fixed.

497. I know, and I appreciate it.

498. OK.

499. I hope you enjoy this one.

500. So do I. Thank you.

501. What is in there?

502. Come on, seriously?

503. It looks like a plate full of puke.

504. Look at it.

505. What a mess.

506. Karen, two seconds?

507. All that sauce on there, the gyro?

508. That's not normal, is it? - Oh yes, yes.

509. - Really? - Yeah.

510. When was the last time you tasted this?

511. I've had it.

512. I don't really like it.

513. You walk through the door and you see the decor dated,

514. I didn't think the food would be beyond dated.

515. - All right, I'll take it back. - Thank you.

516. You're welcome.

517. Wow.

518. He says our food is dated,

519. the decor is dated, our food is dated.

520. What the hell does it mean, dated?

521. Old school cooking, Peter, dated.

522. me.

523. amazing.

524. He didn't like anything?

525. Oh my god.

526. How doesn't like nothing?

527. The pita was good.

528. How about mashed potatoes?

529. Does he like that?

530. No, they'd be too salty.

531. This is going to be the longest night of my life.

532. Peter needs to hear these things,

533. because the restaurant needs to change.

534. - Can you ask him to come out? - Sure.

535. Please?

536. Maybe Chef can get through to him, because we can't.

537. Listen, you told me when we first met that your food

538. was nine out of 10.

539. I think so.

540. Peter—

541. But this is the authentic food.

542. Authentic food?

543. Let me tell you, that is not authentic Greek food.

544. Pumpkin hummus— hideous.

545. There's some things that work with pumpkin,

546. hummus is not one of them.

547. And the gyro?

548. Whose idea was it to macerate everything

549. with the sauce on there? Is that—

550. It's something that you've had for years.

551. There's like a liter of sauce.

552. I mean, you say it was bad.

553. I don't think it's bad.

554. OK.

555. Mousaka?

556. I mean, it was so sweet, greasy, eggplant undercooked,

557. so it had that bitter aftertaste,

558. the eggplant at the bottom?

559. Undercooked?

560. When it's completely white in the center

561. it's not cooked long enough.

562. I disagree.

563. If it's not white—

564. you're talking, you want it black, you want it burnt?

565. I'm not asking you to take it personally.

566. - I'm not - Take it professionally.

567. I am.

568. You can give me attitude.

569. Do whatever you want. - I don't have an attitude.

570. But if you want me to come in and blow smoke

571. up your ass and tell you it's delicious—

572. yeah, I'm not the one.

573. Peter, have you not thought about changing stuff?

574. These are foods I grew up with.

575. What am I am supposed to change?

576. You've got to take your head out of the clouds

577. and get into the 21st century.

578. I mean, you don't even realize how much damage you're causing

579. yourself and your family.

580. It's got to stop.

581. I need some fresh air.

582. I'm going to be back for service.

583. I want to see how this place functions.

584. I don't think it can be as depressing as what

585. I've just experienced.

586. I can still taste that garlic.

587. That was embarrassing.

588. There.

589. I'm not going to crumble because one person

590. says that our food is crap.

591. Shut up.

592. I'm not even talking to you.

593. Stop crying!

594. You're just afraid to get rid

595. of the old menu.

596. What do you do with the customers that

597. drive all the way to come here and enjoy something they've

598. had for the last 30 years?

599. Old ways are not working.

600. If you're going to survive, you have to change.

601. Can't let go of something.

602. I mean,

603. we've invested everything into this place.

604. I'm not willing to throw it away because you

605. can't change a menu.

606. up.

607. Move, move, move.

608. It's dinner service at Yanni's,

609. and while Chef Ramsay knows there

610. are real issues with the food—

611. Alyse?

612. I haven't even looked at the new tickets yet.

613. I'm— - This is a two part.

614. —tonight his main focus will

615. be on how the kitchen operates.

616. Alyse, this is going to burn.

617. Then I'll kick your ass.

618. They're not burning.

619. Alyse, why is this here?

620. I want the first ticket out.

621. I didn't make it, you did.

622. Don't tell me that next time, OK?

623. Enough with this.

624. I don't need to babysit anybody here.

625. It's time to grow up.

626. How's that spano?

627. Alyse, I want you to read the tickets,

628. because these guys are missing foods.

629. Learn your job, dammit.

630. My dad can bark orders, but you're not

631. helping me by just bombarding me with everything

632. I'm doing wrong.

633. Wow.

634. How's everything so far?

635. This is all gristle.

636. Gristle?

637. This whole end is gristle.

638. I'm like—

639. So unhappy with the pork?

640. I just bent the fork.

641. All right I will be right back.

642. All right, dinner coming back.

643. It's full of gristle, it bent the fork,

644. and he says that the orzo's over-cooked.

645. Come on, you know?

646. It's like the end of the brizola, what do you expect?

647. Come on!

648. She said it was.

649. I just want—

650. Leave my window now.

651. OK.

652. Don't yell at me when I'm pissed.

653. Get the lamb out now.

654. Want me to take it back?

655. With customers having the same disappointing

656. experience as he had at lunch—

657. Damn.

658. What happened?

659. Everything was just bad.

660. Oh my god.

661. —Chef Ramsay decides to begin

662. his inspection of the walk-in.

663. What a mess.

664. No date.

665. Nothing labeled.

666. It's sticky, it stinks, and it's disgusting.

667. How old is this stuff?

668. Ugh.

669. Disgusting.

670. What is that?

671. Raw meat next to cooked meat.

672. Seriously?

673. What the hell?

674. What is in here?

675. You're kidding me.

676. Chicken— oh my god.

677. Poor bastard bird.

678. Wow.

679. Alyse, put some food out.

680. What is this?

681. Alyse? - What?

682. Why are you guys leaving these?

683. I want you right here.

684. I am, you just told me to kick food out.

685. Do you have some to kick out?

686. No, because you're saying go, go, go, and the lamb's

687. not even ready. Lamb is ready.

688. What is that?

689. Just smell that for me.

690. Just smell it.

691. It's not food.

692. It's not food?

693. We're not serving that.

694. It's got mold on top.

695. It's moldy.

696. What is that? The lamb?

697. It's boiled beef. Boiled beef?

698. Yeah.

699. But just smell that, Peter.

700. Just smell it.

701. Alyse, just two seconds please.

702. Yeah?

703. Smell that.

704. Uh-huh?

705. What's that smell like to you?

706. It's bad.

707. It's bad.

708. What about the mold on top?

709. I am not using that one, I'm using these fresh ones.

710. If you're not using that, then let's throw away.

711. It needs to be thrown in the garbage.

712. oh.

713. What is that?

714. It's chicken that we use for ..

715. Oh my god, just touch that.

716. I mean, how?

717. The stickiness of that—

718. Alyse? Alyse?

719. What?

720. What— I don't know what to say.

721. Just touch that.

722. Just touch it.

723. Uh-huh?

724. It's sticky. - Alyse?

725. Yes?

726. Come on.

727. It's all— I'm not even using this.

728. I don't know— it's old.

729. But it's the second thing you're telling

730. me you're not even using it.

731. What about the danger zone of even just being in here?

732. It's garbage.

733. Karen?

734. Two seconds, please?

735. This in the fridge.

736. Peter, how long has it been in here?

737. Probably four or five days.

738. That doesn't go like that after four

739. or five days, come on.

740. Four or five weeks.

741. We don't even—

742. No way!

743. We don't keep food longer than that.

744. So beef stew with mold on top—

745. have you touched that chicken?

746. That was the fat of the beef.

747. Don't you dare.

748. Don't you dare.

749. I—

750. That wasn't fat.

751. This chicken is multi-colored, sticky,

752. and you're saying it's four days.

753. I don't know how long it's been in there.

754. You don't know?

755. I need you, you, and you outside.

756. What about—

757. Let me just show you one more thing.

758. Opa!

759. The flaming cheese.

760. What the is this?

761. It's just old chicken.

762. Old chicken.

763. Another old— but we're not using that, are we?

764. No, but why is it here?

765. It's 86'd.

766. Do you know what really me off?

767. It's that no one's caring.

768. There's so many things wrong, and yet everybody's in denial.

769. Let me just show you something in here.

770. I don't want to do this anymore.

771. This is so embarrassing.

772. Thing He's really going to blast us like that?

773. OK, well, hello?

774. Look at the refrigerator!

775. I why do we keep stuff that needs to be thrown away?

776. I don't know.

777. It needs to be thrown away, but I'm

778. not the only responsible one.

779. I've never seen this before.

780. Every fridge is full of fresh stuff and old stuff.

781. Unfortunately, the old stuff's tainting the fresh stuff.

782. So what you think is fresh is no longer fresh.

783. And those poor out there are eating this.

784. OK.

785. No, you can't.

786. I'm not going to let you cook anymore.

787. Yeah, that's right.

788. You want to continue cooking?

789. You think it's funny, do you?

790. No, Alyse, if anyone can walk past rotten food in the fridge

791. and continue cooking fresh, you shouldn't

792. be anywhere near food.

793. And then when I hear, oh, I've never seen that before— then

794. open your eyes.

795. I just don't believe this.

796. You know, what happened to check things?

797. I don't know what happened.

798. What is this?

799. Do you guys like drink it?

800. Don't leave in there for so long.

801. Look!

802. Look in there!

803. That's embarrassing.

804. But we don't use it.

805. I can't keep up with everything.

806. I babysit you like kids, and you still me.

807. I don't need to babysit you.

808. If I wanted babysit, I'd go babysit my grand-daughter.

809. She's more fun than you guys.

810. What is this?

811. Chef Ramsay's inspection

812. led to some shocking, disgusting discoveries.

813. Every fridge is full of fresh stuff and old stuff.

814. And Peter is pointing the finger at everyone else.

815. Look!

816. Look in there!

817. I babysit you like kids.

818. And you still me.

819. If I wanted to babysit, I'd go babysit my granddaughter.

820. Is more fun than you guys.

821. That's just like my father,

822. pushing the blame onto everybody else

823. and not taking responsibility.

824. It's frustrating.

825. I'm sorry, I just want to know,

826. are our tables getting our food?

827. There is no food, Tariya.

828. Tell the people I'm really sorry, and whatever they had,

829. it's free.

830. I'm really sorry.

831. Just close the line down, man.

832. I don't give a what you guys do.

833. We need to shut down the restaurant.

834. Why?

835. We need to shut down the restaurant.

836. No one's getting food.

837. Comp them for whatever else they've had.

838. OK.

839. Just tell— - We're done.

840. Tell them that we're done.

841. So I'm sorry, but you guys aren't getting your food.

842. We're having some problems in the kitchen.

843. And we hope that you'll come back again.

844. Drinks are on the house.

845. Thank you for trying us, and have a good night.

846. This is not fair.

847. I've never seen food like that.

848. I'm outta here.

849. Oh my god.

850. You know what?

851. There is no explanation for all that in the refrigerator.

852. - OK, you know what, though? - You know?

853. How about a system?

854. A system! - I can't be on top—

855. - There has to be a— —of everybody.

856. No, you just need to have them have a system.

857. You know, how many times have do I have

858. to babysit these guys? - Really?

859. You know what?

860. Your problem is you want to be a babysitter.

861. You don't want— - Babysitter?

862. —to let them have—

863. —control of things, OK, then fire them.

864. Things should be labeled.

865. Things should be dated.

866. Things should— I mean, we—

867. it's basic.

868. Basic.

869. Last night Chef Ramsay was

870. disgusted and disappointed in the mess

871. he uncovered in the kitchen.

872. Today he is hoping that Peter and Alyse

873. are no longer in denial.

874. Good morning.

875. Come through, please.

876. Come over, let's sit down over here.

877. Right, how are we feeling?

878. Little shaky.

879. A little shaky?

880. Yes sir.

881. You know, with the events that happened last night,

882. I think we're all embarrassed.

883. We're here to listen to you to show us a new way to do things.

884. But at the same time, I cannot let go of some of the things

885. that happened last night.

886. Like what?

887. Give me an example.

888. The refrigerator back there wasn't as bad as—

889. I made out?

890. Yes sir.

891. What I saw last night was disgusting.

892. Your refrigeration unit was one of the most disgusting

893. fridges I've ever seen.

894. You are the owner, and it's about time

895. that you, sir, start taking responsibility

896. for what you're running.

897. We are about fresh food,

898. and I'm not going to serve my customers any spoiled food

899. if I know it's spoiled.

900. Never.

901. The food that we was served last night, it was fresh.

902. Yesterday morning, I made this food.

903. So you cannot tell me that it was sitting in the

904. refrigerator, and collecting mold

905. and all that We don't leave

906. things like that that long.

907. So you clearly don't know about the spoiled food

908. in the fridge.

909. And do you think I'm going to serve that?

910. Why is it there?

911. My employees are not as stupid to do that.

912. Oh really? And we get it.

913. And I—

914. She just sat there, like nothing's wrong.

915. I never said nothing is wrong.

916. Stood there.

917. I said I would never serve that.

918. I know, but it's our fault that we

919. make up all these excuses.

920. Stop the excuses!

921. Let's just go forward.

922. Yesterday was a disaster.

923. Disaster!

924. So can we put that in the past, and just walk forward?

925. The food that I served to these people yesterday,

926. last night, it was fresh, to the day.

927. So you can't tell me that.

928. Let's get real, shall we?

929. Because you're not going to listen,

930. and you're not going to take responsibility, I'm done.

931. Oh god.

932. I'm out of here.

933. With Peter refusing to really comprehend the problems

934. of the restaurant—

935. The food that I served to these people yesterday,

936. last night, it was fresh, to the day.

937. —Chef Ramsay was wondering

938. why he should continue to stay.

939. I'm done.

940. Oh god.

941. Last night, I think that it was reality in our face.

942. We have dropped the ball.

943. This is not what we are.

944. Not what we are, but it's our fault.

945. We can't blame anyone.

946. It's our fault, we let it happen.

947. And we need to step up and take back the restaurant.

948. Are you willing to work with us, Chef Ramsay?

949. I mean, do you think that we're savable?

950. I'm trying to.

951. But when you can't accept the real problems,

952. there's no chance.

953. I need help for improvement.

954. Help us.

955. Show us the way, please.

956. We love this place.

957. We live for this place.

958. My life is this place.

959. I haven't given up, but my focus has been gone.

960. I need your help to put me back to where I was before.

961. I think we need to not go back to how we

962. were when we were successful.

963. We need to move forward and reinvent it.

964. Yeah, you're right.

965. Peter, you've got to let go of the past.

966. You've got to change.

967. Even though change is scary, you need to.

968. Yes.

969. You need to change.

970. We have to change our ways.

971. Yanni's cannot succeed like that anymore.

972. We cannot stay open like that.

973. And this is my reality check.

974. And Peter, here's another thing.

975. What I saw last night wasn't pretty.

976. Peter, you were so negative.

977. And if Alyse is determined to be in the kitchen,

978. you have to nurture her and support her.

979. Do you ever tell her she does a good job?

980. - Yeah, I— - Never.

981. No.

982. It shows.

983. I mean, I'm sorry if I yell at you

984. guys before, maybe with no reason and stuff.

985. But the pressure was on.

986. And well, I guess I didn't know how to relieve the pressure—

987. - You could say that, you know? —or how to fix the pressure.

988. At the end of the night, when it's all said and done—

989. Well—

990. —instead of calling Chef Ramsay

991. in here to make you say it, you could say it once in a while.

992. Well, like I said, things are going to change.

993. Good.

994. It will change.

995. You know?

996. Do you mean that? - I do.

997. 100%.

998. I'm not a man that backs down.

999. I'm not an egomaniac.

1000. But I have a pride.

1001. We're moving forward.

1002. Moving forward.

1003. I really hope that he is willing to change,

1004. not only our relationship but everything.

1005. It's long overdue.

1006. Now that Peter appears to be open-minded,

1007. Chef Ramsay has an assignment for the family,

1008. modifying the major thing that Peter

1009. has been most stubborn about—

1010. Book for you, a novel for you, an encyclopedia for you,

1011. and you and I are going to share.

1012. —the menu.

1013. Look at each and every page

1014. together and throw out what's not selling.

1015. Get ready to cut out a lot.

1016. I'll be back in five minutes, OK?

1017. Feta and olives?

1018. No, that's a must.

1019. Souvlakis.

1020. No.

1021. Chicken scatas?

1022. Out.

1023. No, that's not out? Seriously?

1024. Come on.

1025. Do you see the eight chicken dishes?

1026. People come in here, they're used to this menu, and, and—

1027. Oh well! - And it's like—

1028. New people are going to come.

1029. I don't want to lose this menu.

1030. New people are going to come.

1031. No, we're changing.

1032. I mean, this is your time to change.

1033. It's like, walk away from the menu.

1034. Just take it out.

1035. How many items is to begin with?

1036. Too many.

1037. Oh my god.

1038. I didn't realize so many.

1039. I've had this menu for 28 years.

1040. But I think it's time for me to listen to others,

1041. leave my ego out the door.

1042. 55 item menu.

1043. I never— I just—

1044. That's the only way for this restaurant to succeed.

1045. OK, we have to.

1046. is out.

1047. OK, chicken scatas?

1048. Off. Off.

1049. Off.

1050. I can't believe that my dad actually let us take a Sharpie

1051. and cross off all these menu items.

1052. We don't need those saucy beef dishes.

1053. Out.

1054. This is the first time

1055. I have seen my dad actually listen

1056. to my mom and my sister and I and not have to take

1057. control of the situation.

1058. Wow.

1059. OK, good.

1060. That's our menu.

1061. Wow.

1062. Just that one page?

1063. 64 to 21?

1064. And wait a second, are you smiling?

1065. Look at this!

1066. This is weird.

1067. And there's no tears on Tariya either, it's amazing.

1068. I know, nobody's crying.

1069. direction, and we're all

1070. committed now as a family to make this happen.

1071. Good.

1072. That's given me a lot to work with.

1073. I'll see you later.

1074. Thank you.

1075. Thank you.

1076. Yesterday, I wanted to kill him.

1077. Now I want to hug him.

1078. With the family recommendations in mind,

1079. Chef Ramsay heads to the kitchen to work and perfect the new

1080. Yanni's menu, while his renovation

1081. team overhauls the dining room.

1082. Good morning. Hi.

1083. Hi. - Morning

1084. First of all, how is everybody feeling?

1085. Do you have a vomit bucket?

1086. Oh Tariya.

1087. - Tariya, shut up. - Wow

1088. Oh boy.

1089. I want all of you to take your blindfolds off.

1090. Oh, wow!

1091. Oh my god.

1092. Oh my god!

1093. Welcome to new Yanni's.

1094. It is stunning.

1095. Wow!

1096. That's it.

1097. Oh man.

1098. How beautiful is this restaurant?

1099. Oh my god, it's gorgeous.

1100. When I walked in here, it looked like you

1101. hadn't updated since 1984.

1102. Welcome to 2013.

1103. Oh my god.

1104. That is so nice.

1105. Oh my god.

1106. Tariya, it's nice to see tears of joy.

1107. Let me tell you, gone is that depressing wall.

1108. yes.

1109. We've replaced it with an amazing gradient paint

1110. job. Oh!

1111. You know, I love the blue.

1112. I love how it just fades up.

1113. The wine barrels have gone too.

1114. And look, we got rid of that hideous dated stained glass

1115. and opened it up with wonderful wooden trim.

1116. And the restaurant looks twice as big now.

1117. Oh gosh.

1118. Also, I've arranged

1119. for a complete delivery of brand new china,

1120. courtesy of Niagara China.

1121. Oh my god!

1122. Oh wow! - Oh?

1123. You OK, bud?

1124. Come here, bud.

1125. Oh my god.

1126. Come on!

1127. Oh man!

1128. How—

1129. As they do in my country, let me give you a kiss.

1130. You're the best.

1131. You're the best.

1132. To see my father so happy, it's such a great feeling.

1133. His true emotion showed.

1134. Today marks the greatest day ever

1135. at Yanni's Greek restaurant.

1136. There's one thing I need to show you.

1137. I think it's going to really help organize you in a way

1138. that you've never been organized.

1139. This is your new POS system.

1140. - Oh my god.

1141. Oh my god.

1142. This is the POS Lavu

1143. system from Zephyr Hardware.

1144. This is unique.

1145. Service take orders on touchscreens,

1146. orders go directly into the kitchen.

1147. Wow.

1148. No more trying to figure out what does this say?

1149. And this comes with an amazing new app that can

1150. be controlled from anywhere.

1151. Even from home, it will tell you what's going,

1152. what's not working.

1153. It will tell you what your top selling dish is.

1154. It'll give you a detailed report instantly.

1155. Oh my god.

1156. This is going to make this restaurant run seamlessly.

1157. Wow.

1158. Wow.

1159. This is a new day at Yanni's.

1160. Wow.

1161. Thank Chef Ramsay.

1162. Now the Yanni's decor has been revamped,

1163. Chef Ramsay is taking the family's pared down menu

1164. and created fresh, innovative, modern Greek dishes.

1165. We've kept your classics, and we've modernized your approach

1166. to the Mediterranean cuisine. Dig in.

1167. All right.

1168. Enjoy.

1169. Where should I start?

1170. I think I had blinders before, thinking my food was great.

1171. But now that Chef Ramsay show us new dishes, I'm ready.

1172. With Peter fully embracing the new direction

1173. of the restaurant— - Are you ready?

1174. Pumped up, baby.

1175. Pumped up, baby, you look—

1176. Pumped up.

1177. —Chef Ramsay spends time

1178. teaching Alyse and Peter different techniques

1179. in the kitchen.

1180. Just touch that on top, OK?

1181. By doing that, it flattens the skin, OK?

1182. Which then gives you a nice solid base.

1183. Chef Ramsay is boosting my confidence

1184. so much by teaching me the science behind the dish,

1185. and it's amazing.

1186. Good.

1187. Your plate is exactly the same as my plate.

1188. It's the way you two should be working together in harmony.

1189. Good evening, welcome to the new Yanni's.

1190. At the start of the relaunch service,

1191. Peter and Alyse began to battle.

1192. I can call.

1193. I'll call them back.

1194. Call me then, call me.

1195. Yeah, I'm— you just told me wait a minute.

1196. Calm down.

1197. Alyse is expediting, listen to her.

1198. But Chef Ramsay's enforcement of a new system

1199. got them back in sync.

1200. Alyse, that's what's going to be up to you,

1201. then, to stay strong, making sure that we

1202. are staying unite as a team.

1203. New ticket.

1204. Rotisserie chicken with potatoes.

1205. Gyro with potatoes.

1206. - Work together, guys. - I am.

1207. Eggplant mousaka.

1208. - Yes, I got it. - I need it out.

1209. Chef Ramsay is right.

1210. Instead of focusing on the negative

1211. and fighting constantly, pick each other up.

1212. As for the dining room,

1213. this may be one of the most successful relaunches ever.

1214. How's everything tasting so far?

1215. It's really good.

1216. With customers raving about the food

1217. for the entire evening.

1218. Delicious.

1219. All of my customers, they're very happy,

1220. they're all coming back.

1221. Whoo-hoo!

1222. Whew!

1223. Peter and Alyse working in the kitchen,

1224. and actually him being happy and proud of my daughter—

1225. I mean, it's priceless.

1226. Watching all of you work together is beautiful.

1227. Thank you for helping our entire family come together.

1228. I am energized for the new Yanni's

1229. There is no words to thank you enough.

1230. The future for Yanni's restaurant,

1231. it looks great right now.

1232. We won't let you down.

1233. I want to make him proud.

1234. I will serve him the best pumpkin hummus I've ever made.

1235. That was just a joke.

1236. Look after each other.

1237. Oh, I'm going to miss this guy.

1238. Come back!

1239. This went from one of the most depressing "Kitchen

1240. Nightmares" ever to one of the most uplifting.

1241. And in a matter of days, this restaurant leaped 30 years.

1242. And it's now an excellent Greek restaurant.

1243. And I can't ever remember rooting for a family more

1244. than this one.

1245. Wow, pumpkin hummus.

1246. What next?

1247. In the weeks that followed,

1248. Peter adapted to all the changes made by Chef Ramsay.

1249. Father and daughter continue to work

1250. well together in the kitchen.

1251. All right, our half chicken.

1252. The family is also happy to report

1253. that for the first time in a long time,

1254. Tariya is doing a lot more smiling than crying.

1255. It's a new bright day.

1256. I'm not crying.