Kitchen Nightmares 5x4

1. Tonight on "Kitchen Nightmares," Chef Ramsay

2. makes his inaugural trip to Pittsburgh,

3. where he tries to turn around a failing soul food restaurant.

4. Soul food?

5. I wouldn't sell that on death row.

6. The owner, Ms. Jean, is also known as Ms. Mean.

7. MS. Look at this.

8. How could somebody mishandle bread?

9. Ooh.

10. She yells at her staff—

11. MS. Everybody always late.

12. Uh-uh.

13. —and the staff yells back.

14. You told me not to leave my post!

15. - Bye. - That isn't.

16. Ms. Jean's philosophy is the customer

17. isn't always right.

18. There's a problem with the mac and cheese.

19. No, that lady's lying.

20. As for her menu—

21. Oh, my god.

22. —its a disaster.

23. It's drier than the Sahara Desert.

24. And the only steady customers in Ms.

25. Jean's seems to be the flies.

26. fly.

27. Chef Ramsay faces a massive challenge—

28. That's a bit of what we hear.

29. —as he goes looking for the soul

30. in this soulless restaurant.

31. The restaurant looks like a prison cafeteria.

32. Can Chef Ramsay save Ms. Jean's Southern Cuisine?

33. We've all fallen out of love.

34. Or has the restaurant gone too far south?

35. Stop!

36. Everybody stop! - I'm done.

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

38. That's tonight—

39. This is a disaster.

40. —on "Kitchen Nightmares."

41. MS.You're killing me!

42. I can't continue to do it no more!

43. What is that?

44. You're serving rotten food!

45. You could possibly kill them.

46. Then wake up!

47. You wake up!

48. Just shut the place down!

49. Get out of here!

50. That is amazing!

51. I can't take any more!

52. Thank you, Chef.

53. Wilkinsburg, Pennsylvania.

54. Located right outside Pittsburgh,

55. it's home to Ms. Jean's Southern Cuisine,

56. opened by Jean Gould, a retired special education teacher.

57. I love to cook.

58. And then when I started doing it at my church,

59. everybody wanted me to make food.

60. Ms. Jean, you have to cook this.

61. You have to cook that.

62. Cheese sauce is ready!

63. They're the ones that really encouraged

64. me to open up a restaurant.

65. You'll love her food.

66. Trust me.

67. That mac should be ready to come out.

68. MS. Very good.

69. She's the type of person that will always help you if you're

70. in a bind, or if you need help.

71. Are you sure you feel better?

72. Because we don't want you working sick.

73. But— oh, wow, how can I explain this?

74. She has an attitude problem.

75. MS. If I catch you on your phone,

76. then consider your 15 minute break.

77. No exceptions, unless you fell on the floor,

78. and there's nobody in here, and you can't get up.

79. Oo-ooh.

80. Ms. Jean's like Dr. Jekyll and Mr. Hyde.

81. Who cut the seam tapers on?

82. Y'all got to pay attention!

83. Somebody write these orders like kindergarten students.

84. It's on me, because a lot of my staff is lazy.

85. I don't think it. I know it.

86. Uh-uh.

87. Uh-uh, sister!

88. Where you come from?

89. Can't be standing back here in the kitchen on your phone!

90. Let me call you back before I'm going to kill Ms. Jean.

91. I mean, that's not right. You just can't do that.

92. And I have to go and tell them four or five times,

93. you need to do this, you need to check this,

94. you need to check that.

95. All right, there's a problem with the mac and cheese.

96. They said it's overcooked and they want some more.

97. MS.I don't want to hear it!

98. When she's dealing with a customer complaint,

99. she could be known to get a little bit nasty.

100. She said, this is like eating a potato chip.

101. MS. That lady's lying.

102. Sometime, I find myself in the kitchen cooking,

103. and I have to stop.

104. And I go to the door, just to make sure no one is out there.

105. Wow. And I don't know what happened.

106. The customers are gone.

107. Oh, man.

108. There were several times I came in in the morning,

109. and she's crying.

110. She was just crying.

111. And then— I'm getting a frog.

112. She— um, she'd be like— she owes so much, she's scared.

113. I'm really in need of help, to the point I don't—

114. Excuse me.

115. I don't know what I would do.

116. I don't even know where else I would go to seek help.

117. All I know is I put my whole life—

118. my whole life savings.

119. You know, to see it go right down the drain—

120. I don't know what I'll do.

121. How are you.

122. Say, you well?

123. Just waiting for my car.

124. MS. Chef Ramsay!

125. Chef Ramsay! Hi!

126. I'm Jean.

127. You're coming to my restaurant!

128. Can I speak to you a minute?

129. Please!

130. I'm supposed to be coming to see you.

131. Please!

132. I brought you a peach cobbler.

133. I need to see you a few minutes before you

134. get to my restaurant.

135. OK, let's go through there.

136. OK.

137. Jesus!

138. All my whole life, all I've ever did was help someone else.

139. Let's take a seat over here.

140. And now I'm really, really in need of help.

141. First of all, how long have you had the restaurant?

142. I had the restaurant about 12 years.

143. And before you ran the business, what were you doing?

144. MS. Oh, I taught disabled kids and adults.

145. And I did that for about 25 years.

146. Tough job.

147. It is.

148. So coming out of that kind of role—

149. talk to me about your restaurant.

150. What is it?

151. The food— how do you rate that on a scale of 1 to 10?

152. - I'm saying eight. - Eight.

153. OK.

154. The biggest problem is my staff.

155. Because they're trying to cook with one hand

156. and be on the cell phone with another hand,

157. are taking more breaks, and gossiping, talking, and being

158. late, or just don't show.

159. And it's just not helping me keep my restaurant

160. where it needs to be.

161. I am in big, big debt because I can't keep enough clientele

162. in the restaurant.

163. I mean, I am going through so much right now.

164. I really don't know if I'm going to make

165. it out through the month.

166. I just don't have the money.

167. So every day, I do everything.

168. I waitress.

169. I'm the manager.

170. I cook.

171. Which is crazy.

172. Because that's how bad it is right now.

173. I just really need your help. I'm on the edge.

174. I really, really need help.

175. I can't do it.

176. I can't.

177. I appreciate you coming here to see me.

178. Thank you for the update.

179. Don't get upset.

180. I can't help it.

181. It's been so hard.

182. I just don't know what to do.

183. Listen, I'm here to help, Ms. Jean.

184. OK?

185. OK.

186. I completely get it.

187. OK, thank you.

188. OK, I'm going to jump In my car, get back there.

189. And I'll have a meeting with the staff.

190. Come on. - Thank you.

191. OK.

192. Wow!

193. It may be raining in Pittsburgh, but

194. if there's one thing that will pick me up,

195. it's some good soul food.

196. Wow.

197. Whoa.

198. Oh, my god.

199. Oh, my goodness me!

200. Anyone in?

201. Hello.

202. Oh, my goodness.

203. Proper evidence.

204. I'm scared to go out there.

205. I can't handle this.

206. I'm about to pass out.

207. Oh, my god.

208. Hello. How are you?

209. Good, how are you? Good to see you.

210. You, too. I'm Marissa.

211. Larissa. Good to see you.

212. - Marissa. - Marissa.

213. My goodness, me.

214. Was there a robbery last night?

215. There's nothing in there!

216. That's our dessert display over there.

217. Wow!

218. That is grim.

219. The restaurant looks like a prison cafeteria.

220. It's just embarrassing.

221. I mean, Chef Ramsay is coming in, asking,

222. when was the robbery?

223. Oh, dear.

224. Ouch.

225. - Hello. - Nice to see you.

226. And first name is? - Joanie.

227. - Joanie. - I'm glad you came.

228. Good to see you.

229. I'd like to have a quick get together with the staff.

230. Can you go into the kitchen and call everyone?

231. Yes, I will.

232. Uh— without Ms. Jean.

233. Yes, sir.

234. Everyone to the front.

235. We have a meeting.

236. Come over.

237. Come over.

238. Everybody, come through. Great.

239. And first name is?

240. Chef Mike.

241. Chef Mike.

242. How are you, my darling? - Hello.

243. And this is?

244. - Sharneil. - Sharneil.

245. Come over here.

246. So we all stick together.

247. Now that Chef Ramsay is here,

248. I'm ready to talk about everything that's wrong.

249. Believe you me.

250. First of all, Ms. Jean came to see me this morning.

251. The biggest problem, from her point of view, was the staff.

252. Oh, my.

253. Why would she blame the staff for the problems

254. in the restaurant?

255. To get all the blame off of her.

256. Yes. Yes.

257. Why would she pass the blame onto you?

258. She has sort of an attitude problem.

259. She's just mean.

260. Mean.

261. Ms. Jean, pillar of the community

262. for the last 20 years?

263. She's mean?

264. Yes.

265. She's mean to the customers sometimes.

266. - Mean to the customers? - And the employees too.

267. I don't believe it.

268. Sometimes, I thought she had split personality.

269. Wow.

270. You've got the nitpicking Ms. Jean,

271. where you just— you want to throw your hands

272. up and be like, I'm leaving.

273. Then you've got nice Ms. Jean.

274. I mean, I'm really confused.

275. Ms. Jean blamed you guys as the issue.

276. And what you're telling me is completely different.

277. So let me go get her.

278. Ms. Jean? MS. Yes.

279. You have two seconds?

280. Oh, wow.

281. So I'm—

282. I'm a little confused.

283. You see, you told me the big issue here was the staff.

284. That's not the case from their point of view.

285. They're saying that you have a mean streak.

286. Are you mean?

287. I don't think it's a mean streak.

288. I'm a very serious person.

289. They're saying that you're

290. heavy handed with the customers in terms of the way they're

291. being treated.

292. There's a young man that comes in here,

293. and he's like me and Jean's grandson.

294. Right.

295. He's not like my grandson.

296. Well, I'm just saying, Jean, he's a regular.

297. And he ordered pepper steak and rice one time.

298. And he just told Ms. Jean it was a little salty.

299. And she said, don't eat it.

300. Wow.

301. He's one of the guys that come in here,

302. and his pants is hanging to here.

303. We try to catch those guys when they come in

304. and ask them to please pull their pants up,

305. especially on a Sunday, with all the church folks, and the older

306. ladies, and stuff.

307. I appreciate that, having their pants

308. pulled up on Sundays in front of the church congress.

309. But whether he's got his pants around his ankles,

310. he has a right—

311. he gets to complain about salty food.

312. Let's get that clear. MS. Yeah.

313. Yeah? Who's right?

314. Who's wrong?

315. MS. Well, they're wrong because they think

316. on me when I don't allow them to do something

317. that they shouldn't do.

318. Yes, I do yell sometimes.

319. Because else I actually do something five or six times,

320. and it's not getting done?

321. I think I'm too soft.

322. I need to put my foot down if you do something,

323. and you should be terminated.

324. - Wow. - But no.

325. Soft hearted me—

326. I give everybody another chance.

327. There's always something.

328. When I go back there, they're on their phone—

329. I mean, all gathered.

330. I've been back there when there was five people on their phones

331. at one time, especially you!

332. No, it's not right.

333. OK, you're saying that never happened?

334. No!

335. Every time your phone vibrates, you go

336. to the bathroom 15 times a day.

337. And I really go to the bathroom!

338. I follow her to the bathroom.

339. And you heard me talking one time, one time.

340. Several times.

341. You never know when I'm following you.

342. I drink, like, over two gallons of water a day.

343. MS. The only way you drink two gallons of water

344. unless you had hot pikes.

345. Uh-uh.

346. It's from the hot kitchen!

347. When you're out drinking or whatever,

348. that gives you hot pipes.

349. No— uh-uh.

350. MS.I can't deal with everybody's personal problems.

351. And it's like I'm Dr. Phil.

352. Now I feel like I'm on "Jerry Springer!"

353. This is serious.

354. It's not funny to me.

355. They don't understand.

356. I am one person, and I have to deal with all of you.

357. But I'm, like, really getting fed up behind it.

358. This is crazy!

359. MS. And everybody always late.

360. Everybody, especially Mike.

361. Every single day.

362. I'm very disappointed because I don't feel

363. like they respect me enough.

364. And all these years I've put into what I'm doing—

365. this is, like, frustrating to me!

366. So if I don't get Chef Ramsay's help,

367. I am going to lose what I have within a month's time.

368. I really need his help!

369. Having already witnessed the major rift

370. between Ms. Jean and her staff, Chef Ramsay

371. is ready to try some good old-fashioned soul food.

372. OK.

373. Hello.

374. Here you go.

375. - Thank you. - OK.

376. Right.

377. I might order a few of the key elements of any good soul food

378. restaurant.

379. OK.

380. First off, I'll go with the chicken dinner.

381. Um, we don't have that available right now.

382. - No? - No.

383. No chicken.

384. What a shame.

385. Uh— some fried corn, please.

386. We don't have that.

387. OK, I'll have the red beans.

388. We don't have the red beans.

389. - Then the black-eyed peas. - We don't have that either.

390. Whiting. No.

391. - The veggie platter. - No.

392. - Sweet potato pie. - No.

393. Mashed potato?

394. Not right now, no.

395. I don't even think we have gravy.

396. Seriously, why have a menu if two thirds of it

397. is off?

398. Oh, dear.

399. Uh— you got pork chops?

400. - Yes. - Bingo.

401. And let's go for the ribs. OK.

402. And the mac and cheese.

403. OK.

404. Let's start off with that.

405. As the food's ready, just bring it.

406. Thank you, honey.

407. OK.

408. Pfft.

409. OK, ribs.

410. Mac and cheese.

411. - Mike, please. - What?

412. MS.No playing around!

413. Ach!

414. Wow.

415. I mean, that is just like sugar syrup.

416. Darling, can I change that, please?

417. It's so sweet.

418. How much sugar goes in there? I'm not sure.

419. It's probably just poured in there till it's sweet enough.

420. Yeah, it's sweet enough, all right.

421. I'll just go straight to water, please.

422. Water? Sure.

423. Thank you.

424. Well, he said the sweet tea is too sweet.

425. That's like southern tea.

426. And they call it sweet tea.

427. It's supposed to be sweet.

428. That's why they call it sweet tea!

429. So depressing.

430. What's that there?

431. Two seconds?

432. What is that bike?

433. What's the bike there for?

434. That's Ms. Jean's exercise bike.

435. Is a gym there?

436. There's— no, just her bike.

437. But— it— what's it for?

438. For her, when she feels like exercising.

439. I've never seen anything like that.

440. Wow.

441. How's that, darling?

442. - Did somebody sit on that? - I don't know.

443. What happened? - It came out like that.

444. It came out like that?

445. Yes, it came out like that.

446. Did— did somebody sit on that?

447. No, sir.

448. Can the lady not have a decent bun?

449. Yes, she can.

450. She can.

451. Crazy.

452. Wow.

453. Ms. Jean?

454. What is this?

455. Please tell me that the bun didn't

456. go out looking like that.

457. I just pu— honest to goodness, I really didn't look.

458. I tried to put— MS.I cannot believe that!

459. Look at this!

460. And then y'all be talking about it's me.

461. OK.

462. Who would send something out there looking like this?

463. Look at that! I mean, come on!

464. I mean, how did it get smashed up the first time?

465. I don't know!

466. How can somebody mishandle bread?

467. What's going on in that kitchen?

468. MS.It's always whoever threw them up,

469. they— they don't get.

470. They just sma— up, put it on the shelf.

471. This is what I'm dealing with, but it's not their problem.

472. They don't care how it looks!

473. I don't understand why nobody don't get it.

474. I mean, come on!

475. Wow.

476. MS. Sharneil!

477. So.

478. I just put the three together that he should get,

479. and you went and grabbed something else.

480. First of all, you told me to get this stuff, right?

481. No, you got it looking like a slop plate.

482. You see me wiping it off, Ms. Jean.

483. Don't get frustrated and take it out on me!

484. MS. She have to learn.

485. You don't plate food up and hand it to somebody any kind of way.

486. Oh, my gosh.

487. I'm so underpaid.

488. - Is that for me? - Yes.

489. Wow. All

490. Right?

491. We have the ribs, and the rest are coming up.

492. The ribs— OK, great.

493. Um-hum.

494. How is it?

495. Rather weird saltiness to them,

496. almost like they've been in the brine.

497. Would you find out and just ask them?

498. Sure.

499. You think of ribs and excitement—

500. the stickiness— deliciousness of it.

501. But they're very salty.

502. He said they're salty.

503. It was almost like they were in the brine.

504. And nothing was that impressive to him.

505. They taste salty to you?

506. No.

507. This is soul food.

508. And I really don't think Chef Ramsay

509. know how to cook soul food, just like I wouldn't know how

510. to make food that British eat.

511. Here's the mac.

512. MS.It's nice and hot?

513. Sizzles. Right.

514. OK.

515. So Sharneil, are you going to start the pork chop?

516. Just one pork chop.

517. Yeah, one pork chop.

518. I'm scared to look.

519. Here's the mac and cheese.

520. What does that mean, it's bubbling away—

521. can you hear that? - I—

522. Has that been in the microwave?

523. Yes.

524. For what, three days?

525. Can you hear it crackling?

526. Yes, I do.

527. It sounded like the little Rice Krispie

528. treats with the little elves and didn't look that good.

529. Thank you.

530. OK.

531. Depressing.

532. One thing that should always stand out

533. is a bloody good mac and cheese.

534. And that's just bland, overcooked, and just—

535. dreadful, really bad.

536. I cook it too, too fast.

537. When you cook pork chops, you've got to stand right there

538. and keep turning, and keep turning.

539. Ms. Jean nitpicks.

540. You just want to tell her, get the hell out the kitchen.

541. MS. Why is there so much smoke?

542. I don't know.

543. Might be from the grease.

544. MS. Damn!

545. Some flew in my eye.

546. Now I'm finished with that. Thank you.

547. How is it? Mac and cheese?

548. Well— ooh, ouch.

549. It's bland, There's no seasoning.

550. And it's just cooked to hell.

551. OK.

552. He said the macaroni and cheese is bland.

553. MS.It's what?

554. It's bland.

555. It's good.

556. Taste it.

557. It's real good.

558. I'm not going to say the macaroni

559. is not good when it is good.

560. Is that my pork chop?

561. I mean, you're upset. And I'm so sorry.

562. No, no. It's fine.

563. Thank you, sweet.

564. How sad does that look?

565. Honestly, come on.

566. How depressing is that?

567. Are you serious?

568. Could y'all please come look at the pork chop?

569. Please?

570. He got it sitting up.

571. Ha!

572. It looks like the map of America.

573. So I know all these— just, like, California,

574. where that little dark spot is.

575. Then the Central, Midwest.

576. And there's Seattle.

577. We're here.

578. Pittsburgh.

579. God bless America.

580. fly.

581. Sharneil, did you taste it?

582. If he got it standing up, that mean it's too hard.

583. I'm not the cook.

584. OK, so I see you had a chance to taste the pork chop?

585. Um-hum.

586. And, uh, what did you think?

587. Yeah, dry.

588. Like, um, a mouthful of sand.

589. It's drier than the Sahara desert.

590. All right.

591. Even the flies—

592. no longer interested.

593. OK, is there anything else you wanted me to get for you?

594. Or—

595. A wheel for that bike out there.

596. That way, I can get out of there.

597. He said that this was dry like a mouthful of sand.

598. He said, even the flies no longer take interest in it.

599. Is it dry?

600. Um-um.

601. I still stand by my food.

602. Because I put all I have into it.

603. And I work hard.

604. Oh, dear.

605. Dear, oh, dear, oh, dear.

606. My lunch was a joke.

607. And anything connected to soul—

608. passion, heart— you've all fallen out of love.

609. I mean, how can a soul food restaurant miss the staples?

610. No red beans, no black eyed peas.

611. No mashed potatoes!

612. The ribs— salty.

613. I mean, a real weird saltiness.

614. Because it's like—

615. We season them up.

616. You season them up?

617. So they're salty.

618. And then they're sweet as anything,

619. with that barbecue sauce on there.

620. And then the pork chops—

621. I mean, I was holding out the pork chop.

622. It was dry.

623. The mac and cheese—

624. I mean, it was just disappointing.

625. I think it was good.

626. I think the mac and cheese is disgusting.

627. Well, I don't, Chef.

628. Come on!

629. MS.You know, the macaroni and cheese—

630. we haven't had any complaints about it, yet.

631. No, because you have no customers, my darling.

632. That's why.

633. MS. We don't— we don't have any customers.

634. That's why. And you want my help?

635. Get a grip.

636. I'm not going to take too much criticism about my food.

637. Well, all right.

638. Go on, now.

639. I told Chef Ramsay I do wear a lot of hats.

640. And I feel like, if he don't like my fried chicken,

641. and he don't like my macaroni and cheese,

642. then you know what Chef Ramsay can do?

643. He could wear one of my hats.

644. And that's one of them!

645. That's how I feel.

646. It didn't take long for Chef Ramsay

647. to see that Ms. Jean is in denial about her food.

648. I'm telling y'all that I'm not going to sit here

649. and be embarrassed tonight.

650. Ooh!

651. Y'all are finally going to get it right.

652. Now it's time to see how this restaurant

653. functions in a dinner service.

654. Welcome to Jean's Soul Food Cuisine.

655. Chef Ramsay, how are you?

656. - Hi, darling, how are you? - This is Am—

657. I'm Amelia. I'm the hostess.

658. - Amelia. - It's good to see me today.

659. Excellent.

660. Um— and that looks like it's the waiting

661. room of a doctor's clinic.

662. OK, Chef Ramsay.

663. No?

664. Don't you think?

665. Does it look inviting?

666. No, it doesn't.

667. I feel like I'm about to get my tooth pulled.

668. Oh, customers. Quick.

669. Jeez. I'm sorry.

670. Excuse me.

671. How are you both?

672. Now, are we looking at a root canal issue?

673. I can't— I mean, come on, Amelia.

674. They're waiting.

675. Will you come with me, please?

676. Yes, thank you.

677. - Good luck. - Bye.

678. Oh, my god.

679. He is a mess.

680. The doctor will see you now.

681. Holy!

682. Oh, man!

683. It's funny. - All right.

684. How are you folks doing today? - Good.

685. I'm Marissa.

686. I'll be your server.

687. I'll do the ribs.

688. Can I have the fried pork chop?

689. OK. Mike, Mike.

690. How are you? - OK, Chef.

691. So orders come in.

692. Where do the orders go?

693. The slips— when the orders come,

694. they put up on the magnet.

695. On there?

696. Or up in the refrigerator, Chef.

697. So you just— do you just— do you just stick them on there?

698. That's it?

699. MS. Yes, Chef.

700. Wow, this is just insane.

701. All right.

702. So Sharneil, this is what we're going to do.

703. We're going to get these orders out of here, OK?

704. Follow my lead, OK?

705. No, we're all doing our own tickets.

706. Because we get confused when we share the same ticket.

707. I'll do a ticket. You do a ticket.

708. I'll do a ticket.

709. You do a— we can't do the same tickets.

710. We got to get the orders out.

711. No calm down.

712. Orders need to go out.

713. I've worked in quite a few restaurants

714. I've never seen a restaurant run like this in my entire life.

715. The kitchen staff doesn't know how to run a kitchen.

716. And I don't think that Ms. Jean fully

717. knows how to run a restaurant.

718. So the end result is just complete and utter chaos.

719. Chopped fish is up.

720. Oh, Lord!

721. Somehow, this disorganized kitchen has

722. managed to get the food out.

723. Pork chop.

724. Thank you.

725. Thank you.

726. Unfortunately, the customers are

727. finding little to cheer about.

728. Is everything OK?

729. Miss, the pork chops feel like they've been

730. cooked for about five hours. - OK.

731. Thanks.

732. What's wrong?

733. Um, he said the pork chops were overdone.

734. I mean, that's just a mess.

735. Soul food?

736. I wouldn't serve that on death row!

737. Food is not coming out right!

738. We need the food to get out of here!

739. Let's go!

740. No more!

741. Let's go!

742. Wow.

743. Oh, this is so depressing.

744. Damn.

745. So you're on your cell phone—

746. Yeah, but I— —while you're working.

747. Is that— no. Yes, sir.

748. I am.

749. Yet, you're on the phone.

750. I'm on the phone.

751. Exactly, yes. - You're right.

752. Any reason why?

753. Not interested?

754. Uh—

755. Well, because there was no customers out here.

756. Yeah, It's this dark— and, you know, she's right.

757. The staff don't give a, and they're

758. always on the phone.

759. And I walk out, and you're on your phone.

760. Oh, she's talking about the people in the kitchen.

761. Oh, and I'm talking about you on the phone.

762. You're talking about me?

763. Yes, I'm guilty. - Yeah, very good.

764. I just want to get straight to the point.

765. OK.

766. And so why do you think it's necessary to be on your phone

767. in the middle of service?

768. I'm working.

769. I can see out the window.

770. Somebody comes— I can see them.

771. Right, Amelia? - Um—

772. If we see somebody, you can go over there and get them.

773. Wow.

774. I can see out the window, Chef.

775. I can see out the window.

776. Yes, sir.

777. Do you know that Chef come out here and fussed at me?

778. Did you hear it?

779. He came out, and he said, oh, you're on your cell phone.

780. And he said, you just don't give a ..

781. I said, yes, I do!

782. I said, there's nobody here.

783. Uh-oh.

784. Second time on your phone.

785. Chef!

786. No, no, no, no, no.

787. Right now, this lady has got the world on her shoulders.

788. And the first thing she told me this morning

789. was the fact that her staff are on the phone

790. while the dining room is full.

791. And you've been on there twice now.

792. It's so unfair for you to go back on your phone.

793. I'm a volunteer.

794. Let's make that very clear.

795. Even if you volunteer, you have to follow the rules.

796. I mean, I can't be up here to see what you guys are doing.

797. What are we— what do you want us to do?

798. - So I hope that you're doing— - I told you.

799. I'm running back and forth.

800. If you needed help in the dining room,

801. I'd be happy to do that. - You need to come back.

802. There's two people up here. You come back—

803. You told me not to leave my post!

804. —come back and ask.

805. That's my job!

806. The only time I asked you not to leave the front

807. is when she wasn't here!

808. That is not true!

809. And that's!

810. That is!

811. You going home? Yes!

812. Bye.

813. Bye.

814. Gee, somebody need to be wrung out.

815. Yeah, she can— she can do it.

816. She can do it all.

817. I'm done.

818. And you pay me with chicken wings?

819. Please! - Just a minute.

820. Let me get somebody over here to help you out.

821. Bye!

822. It's unfair, Chef.

823. I can't be everywhere.

824. They know not to do that, and they do it anyway.

825. They don't care. They know better.

826. They know.

827. I tell them that all the time.

828. Can I get you guys some more sweet tea?

829. Do you want me to take it back?

830. Yeah.

831. I'll get you got some new ones, OK?

832. Hey, guys.

833. Oh, no.

834. What's wrong?

835. The chicken was dry.

836. Oh, my god.

837. Chef Mike, how old is that?

838. Is that left over from lunch?

839. Yeah.

840. That's all from tonight.

841. That's old, Chef.

842. How does chicken get that dry?

843. Just from being under that light, Chef.

844. Have a little taste.

845. - It's dry. - It's dry.

846. It's dry, Chef.

847. It is.

848. Well, you just yourselves.

849. You don't need me to tell you that you're

850. completely upside down.

851. You're serving lunchtime's chicken, and it's dry!

852. Who's paying for this, Mike?

853. I am.

854. And do you have extra money to do this?

855. No, I do not. Not at all, Chef.

856. And I mean, it has to stop.

857. It really has to stop.

858. You all really have to learn to follow instructions.

859. It's just that simple.

860. You've got to have that passion for the food!

861. You cannot continue to send food out

862. like this because it's my ass on the line.

863. My ass is on the line!

864. Nobody else.

865. The restaurant is falling apart.

866. I can't afford it!

867. This is my whole life—

868. just all I have!

869. And it's going to hell!

870. And this— this pain.

871. It's killing me!

872. It's tearing me apart to know this is happening.

873. I can't continue to do it no more!

874. It's very embarrassing.

875. I can't be everywhere.

876. I can't be at the front desk watching

877. people on the telephone.

878. And I come back here, and my food's not going out right.

879. I can't do it by myself!

880. After a dinner service

881. that is fraught with problems with the staff—

882. - You going home? - Yes!

883. - Bye! - Bye!

884. —and the kitchen—

885. You're serving lunchtime's chicken, and it's dry!

886. Ms. Jean has reached her breaking point.

887. I can't continue to do it no more!

888. Honey— honey, come on, pray.

889. Keep us strong, Lord.

890. Keep us strong.

891. Come on.

892. I'm ready to go.

893. You know I got your back.

894. God loves you, and so do I.

895. He come here to help us.

896. And it's like we almost hit him with the yell.

897. Sit down.

898. Tough day.

899. Yes, Chef.

900. Jean, I totally get it.

901. I feel for you.

902. But the system is horrendous.

903. It is.

904. Yet no one seems to care.

905. OK.

906. I care.

907. I care. We all do.

908. That's why I'm here.

909. I swear I do.

910. MS. But we have to work together.

911. And I need your help.

912. And I'm willing to.

913. Like I said, I'm willing to do whatever.

914. But sometimes, it becomes hard, when I really say,

915. I need you to do something, and it doesn't get done.

916. But the system they're working against

917. is yours.

918. And the system is bad.

919. Let me tell you.

920. Tomorrow, I want to see a bit of an effort—

921. OK— the three of you, together.

922. OK.

923. Good night. - All right, Chef.

924. Ms. Jean.

925. Good night, and I'll see you tomorrow.

926. OK.

927. In the community of Wilkinsburg,

928. Ms. Jean's reputation has been tarnished.

929. Good morning.

930. Please take a seat.

931. And before Chef Ramsay can move forward

932. with any changes to the restaurant,

933. he needs Jean to fully understand this issue.

934. OK, Ms. Jean.

935. There's a lot of love for you in your community.

936. Yes.

937. Unfortunately, that positivity

938. is not shared by everybody.

939. So it's time for the world premiere of "The Other Side

940. of Ms. Jean."

941. Roll it, guys.

942. Well, guys,

943. Ms. Jean is really mean.

944. Her customer service really sucks.

945. Just rude!

946. We just had a really bad experience.

947. She's not really customer oriented.

948. She doesn't care.

949. She needs to work on her attitude.

950. She's mean!

951. I told her, I'll never come in here.

952. Told her I won't send none of my customers

953. in here to you, ever again.

954. Because I don't deserve to be treated like that.

955. Ms. Jean, remember this.

956. It takes years to get a customer.

957. It takes a second to lose one.

958. And you've lost one in me.

959. Wow.

960. Jean, how do you explain this?

961. You have a tendency to talk to your customers

962. the same way you talk to your staff.

963. And as soon as anyone in the business

964. stops respecting their customers,

965. it's time to close the doors.

966. And if you don't, they will close your restaurant for you.

967. There needs to be an attitude adjustment.

968. But not just by Ms. Jean.

969. By everybody.

970. My big question to you—

971. are you prepared to change?

972. Are you committed?

973. Yes.

974. Yes, Chef.

975. Ms. Jean.

976. Yes, Chef.

977. Cares.

978. I'm anxious to make some substantial changes.

979. OK?

980. See you shortly.

981. OK, Chef.

982. Are you OK, Ms. Jean?

983. I feel hurt.

984. I had no knowledge that these people felt

985. that I had been mean to them.

986. I want to make it right.

987. And I will fight to make it right.

988. With Ms. Jean now realizing

989. the damage she has done, Chef Ramsay moves

990. onto repairing her reputation.

991. He has gathered former diners.

992. And now it's up to Ms. Jean to do the rest.

993. I appreciate all of you being here.

994. And I want to apologize to anyone that have been

995. in my restaurant and haven't been

996. treated nice by me, because I really

997. appreciate you from my heart.

998. And I can't do it without you.

999. I really, really need you.

1000. And I'm going to guarantee you will

1001. not be served without a smile.

1002. You're looking at the new Ms. Jean's.

1003. I was given another chance to make

1004. it right with my customers.

1005. And I'm just— I'm just so happy.

1006. I'm so happy.

1007. I love you guys.

1008. Love you too.

1009. Coming up.

1010. Where the hell is Marissa?

1011. Chef Ramsay relaunches Ms. Jean's.

1012. I want to leave.

1013. But will Ms. Jean and her staff

1014. be able to handle the numerous changes?

1015. This is a disaster.

1016. It's a night that is teetering on disaster.

1017. Stop! Everybody stop!

1018. With Ms. Jean's reputation already on the mend

1019. in the community, Chef Ramsay moves forward with one

1020. of his biggest makeovers ever.

1021. Good morning!

1022. Good morning, Chef.

1023. Ladies, are you ready to see?

1024. Oh, my gosh.

1025. The new Ms. Jean's Southern Cuisine.

1026. Let's go. Here we go.

1027. Come in, please.

1028. Oh, my god!

1029. Yes!

1030. MS. Oh, my god!

1031. I don—

1032. It's a miracle!

1033. That's right.

1034. Ms. Jean, come here, baby.

1035. Oh!

1036. Come on.

1037. This is soul right here.

1038. Now, this place is gorgeous!

1039. It is gorgeous!

1040. Oh, my gosh!

1041. Gone— all those green, cold walls.

1042. Now we have that nice, attractive, warm gray—

1043. It's bigger and warmer.

1044. It's just beautiful, inviting.

1045. —with stunning murals etched on to the walls.

1046. It gives the restaurant a warm personality.

1047. It doesn't look like a robbery anymore.

1048. Look at the hand-crafted tables, made out of reclaimed

1049. wood from a local bar.

1050. And that very picture there—

1051. that's the bar.

1052. With these new tables, you've now

1053. gone from a 45-seater restaurant to a 75-seater restaurant.

1054. Wow!

1055. More importantly, this restaurant has soul!

1056. Yes!

1057. It's a miracle.

1058. It's so wonderful!

1059. This is like a dream come true.

1060. I mean, it's a real dream come true.

1061. Thank you, Chef. Thank you, Chef.

1062. - How beautiful is this? - Oh, my god!

1063. My goodness me!

1064. Staff, look what we have!

1065. Look what we have! Yes!

1066. Yes! - Thank you!

1067. And we also have new Ms. Jean.

1068. All right!

1069. Oh, my god!

1070. To go along with the dramatic change to the look

1071. of the restaurant—

1072. Take a menu, please.

1073. - OK, Chef. - Thank you.

1074. Come in, please.

1075. —Chef Ramsay has come up with an equally

1076. dramatic change to the food.

1077. Take a look at that!

1078. Presentation is beautiful.

1079. You think of soul food,

1080. and the message it sends out—

1081. comfort and a bit of fun.

1082. Yes, it does.

1083. And the good news is everything on the menu

1084. tonight is available!

1085. All right!

1086. In stock.

1087. Amazing!

1088. Let's start off the top here.

1089. For appetizers, catfish po' boy—

1090. MS. Oh, my god.

1091. —dressed in a French roll.

1092. Umm.

1093. Next, mate, you've got the barbecued pulled pork

1094. sliders with fresh coleslaw.

1095. Following on— the entrees.

1096. Slow braised ox tail.

1097. Absolutely delicious.

1098. Next to that, it wouldn't be soul food unless we have

1099. catfish, blackened or fried.

1100. Yes!

1101. One more little thing.

1102. We have stunning new china, courtesy of Niagara China.

1103. Beautiful!

1104. Wonderful. Great.

1105. Dig in.

1106. Have a little taste.

1107. I don't know where to start.

1108. Umm, umm, umm.

1109. Umm.

1110. I didn't feel like Chef Ramsay could cook good soul food.

1111. But Chef Ramsay has proved me wrong about cooking.

1112. This shows I can be wrong sometimes.

1113. I don't know what to eat next.

1114. I know!

1115. Wow!

1116. I think the new food is very good!

1117. I'm going to get me some more.

1118. These are good!

1119. Umm.

1120. Delicious!

1121. Umm, these are good.

1122. Umm-hmm.

1123. This is it!

1124. Oh, my god. Wow!

1125. Lord have mercy!

1126. Oh, my goodness!

1127. Who would have ever thought to put watermelon with red onions?

1128. Umm.

1129. Ms. Jean's now looks and feels

1130. like a new restaurant.

1131. And there is a buzz in the town.

1132. Everybody wants to check out the relaunch,

1133. including the town's mayor.

1134. Well, this our table?

1135. Yes, this is your day.

1136. It's a lot different, isn't it?

1137. And I love the tables.

1138. For tonight's dinner service,

1139. Chef Ramsay has reorganized the kitchen

1140. and has put Ms. Jean at the helm, as the expediter.

1141. MS. When I yell at you, yell

1142. back, so I know you got it. - Yes, ma'am.

1143. Yes, ma'am.

1144. Let's see what you got, Money Mike.

1145. OK, first order!

1146. I need six chili, fried green tomatoes.

1147. Let's go!

1148. Yes, ma'am.

1149. Perfect.

1150. Dip up.

1151. All right, how long on the fried green tomatoes?

1152. Fried tomatoes will be up in about two minutes.

1153. MS. Table two—

1154. I need two sliders, fried tomatoes, dip, poppy.

1155. This kitchen that never had a system

1156. before is adapting well.

1157. Looking good.

1158. Looking good.

1159. Platters up.

1160. And appetizers are making their way

1161. quickly out to the dining room.

1162. Dip.

1163. That's a nice presentation.

1164. Oh, my god.

1165. That sounds good.

1166. Meatloaf.

1167. One jambalaya.

1168. MS. Oh, my gosh.

1169. I need to sort it out.

1170. Marissa!

1171. Table 12's ready.

1172. Marissa!

1173. Table 3!

1174. Come on, guys.

1175. Food's getting cold.

1176. While the kitchen seems to be pushing out food,

1177. there was a lack of coordination between Ms. Jean

1178. and the front of house. - Marissa!

1179. Table 2! Marissa!

1180. All right, this is hard to breathe.

1181. It's all yours.

1182. This is ready right there.

1183. It's just hard to breathe whenever you— you just

1184. hear your name being called.

1185. I'm getting ready to leave.

1186. I can't take this!

1187. We were first.

1188. For now.

1189. I'm ready to go.

1190. The mayor's getting impatient, guys.

1191. Yes? Let's not screw up now.

1192. Marissa!

1193. I can't take this!

1194. I really just can't!

1195. I'm so stressed out!

1196. And I keep getting yelled at.

1197. I'm so stressed, I'm going to leave.

1198. - Oh, no, you can't!

1199. Listen.

1200. I really can't do this anymore.

1201. Marissa!

1202. Marissa!

1203. This is a disaster.

1204. It's only when I'm here with my face.

1205. I want to leave! - Stop!

1206. Everybody stop!

1207. Everybody!

1208. I'm so stressed out, and I keep getting yelled at.

1209. It's relaunch night. - No, no, you can't.

1210. Listen!

1211. MS. Marissa!

1212. And server Marissa is having a difficult time.

1213. This is a disaster.

1214. And her tables are beginning to suffer.

1215. It's only when I'm here with my face.

1216. Stop! Everybody stop!

1217. Everybody!

1218. Marissa, calm down a minute.

1219. It's new to all of us.

1220. We have to work together.

1221. And this is the way that we have to communicate

1222. in order to get everything out.

1223. You're going to be fine, OK?

1224. You know, imagine if Chef wasn't here helping us do this.

1225. I know, I know.

1226. Just be— you all— you're going to be OK!

1227. My name was getting called, and, like—

1228. It's OK.

1229. It's— you're OK.

1230. We've just got to work together. It's called busy.

1231. You're going to be fine. Let's go.

1232. Come on. Big deep breath.

1233. It's going to be busy. Let's go!

1234. You'll be fine!

1235. For the first time tonight,

1236. I saw Ms. Jean as a leader.

1237. She's doing her job to help her employees get through it

1238. the best that she can.

1239. Fried chicken?

1240. And the ox tail.

1241. I'll be right back with— duh!

1242. I'll be right back with your side.

1243. Jambalaya.

1244. Yes, ma'am.

1245. This is just superb!

1246. Very good.

1247. MS. Welcome to the new Ms. Jean's.

1248. Enjoy everything.

1249. Because you know what?

1250. I'm loving it.

1251. I am feeling terrific.

1252. I am feeling so wonderful.

1253. I'm loving this! I'm loving it!

1254. I'm loving it! Come on, guys.

1255. We're almost there. - We're on.

1256. We rolling.

1257. We rolling.

1258. I'm real proud of Ms. Jean.

1259. I'm surprised about Ms. Jean.

1260. She used to make you not want to do it.

1261. But tonight, she's calm.

1262. She got a smile on her face.

1263. Woo!

1264. That's not the Ms. Jean I know.

1265. Let me tell you something.

1266. Tonight, we made a major transformation

1267. in this restaurant.

1268. And you, Ms. Jean, you handled the pressure

1269. and turned it into something positive.

1270. Thank you, Chef.

1271. Ms. Mean has left the building.

1272. Yes, Chef. Let me tell you,

1273. Yes, Chef. Hallelujah!

1274. Yes!

1275. Thank you, Chef.

1276. The wonderful things that Chef Ramsay said—

1277. I can't even explain the feeling that I have right now!

1278. Come here, you.

1279. Let's say goodbye.

1280. He made me just feel like just going on.

1281. And I can just conquer anything now.

1282. I am going to miss you.

1283. I wouldn't give this up for nothing in the world.

1284. You are an amazing lady.

1285. You're a very special person.

1286. I'm rooting for you, OK?

1287. Thank you, Chef.

1288. I am so— thank you, Chef.

1289. I'm just like—

1290. I'm overwhelmed.

1291. Thank you so much!

1292. I'm not going to let you down. - And look after yourself.

1293. I'm not going to let you down. Thank you, Chef.

1294. - Take care. - Thank you.

1295. Oh, the greatest.

1296. Let me tell you.

1297. Rarely, in my life, have I met an individual with a bigger

1298. heart as Ms. Jean.

1299. Yes, she lost her way.

1300. But I strongly believe— right now—

1301. she's on the right track.

1302. My only wish is that her staff are there to support her.

1303. Wow, Ms. Jean.

1304. No more mean.

1305. In the days that followed, the mayor

1306. of Wilkinsburg honored Ms. Jean for her years

1307. of service to the community.

1308. It is my order to proclaim this Ms. Jean's Day, June 3rd,

1309. and from this day forward.

1310. I am very grateful!

1311. And I thank all of you from the bottom of my heart.

1312. I thank you.

1313. The soul is back into Ms. Jean's new restaurant.

1314. And Chef Ramsay, I thank you from the bottom of my heart.