Kitchen Nightmares 6x10

1. Tonight on "Kitchen Nightmares Revisited,"

2. Chef Ramsay checks up on some of the most challenging owners

3. he's ever met.

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

5. They were clueless.

6. Talking to you about food is like talking to a brick wall.

7. Stubborn.

8. It doesn't matter if it's frozen or not!

9. It doesn't matter if it's frozen or not?

10. No!

11. And out of control.

12. Shut your face!

13. First, Chef Ramsay visits Le Galleria 33

14. in Boston's North End, where sisters Rita and Lisa had

15. lost a grip on the restaurant.

16. He just dropped the chicken on the floor

17. and put it back in the pan.

18. And where Lisa was ready to walk out the door.

19. You walk out, on I'm out.

20. Next, Chef Ramsey visits The Old Hitching Post

21. in Hanson, Massachusetts, to check on whether hard headed

22. owner Tom has fulfilled his promise

23. to hand over the restaurant to his daughter Andrea.

24. I'm leaving.

25. OK.

26. And lastly, he travels to Everett, Washington

27. to get an update on Prohibition Gastropub, where owner Rishi

28. Brown seemed more focused on her belly dancing

29. than running her a restaurant.

30. You are kidding me.

31. Get ready for surprising updates

32. as we find out which owners have stayed on the path to success—

33. Great news!

34. And which owners are back on the road to disaster.

35. Oh my God, it's happening!

36. What is that?

37. He's serving rotten food!

38. They're not crap.

39. And they're delicious.

40. Then wake up!

41. You wake up!

42. Shut the place down.

43. Get out!

44. That is amazing.

45. That's embarrassing!

46. Oh, God!

47. Thank you so much.

48. From the first second I leave a restaurant

49. on "Kitchen Nightmares," I'm always

50. wondering how they'll fare.

51. Tonight, we will see how the restaurants I visited last year

52. are doing.

53. And trust me, you won't believe what I found.

54. First up, Le Galleria 33 in Boston.

55. Boston's north end, home to Le Galleria

56. 33 and these two crazy sisters, Rita—

57. Go talk to the customers.

58. Go entertain them while they're waiting for the fucking food.

59. And Lisa.

60. Rosa, go do something.

61. That's my spot.

62. From the very beginning, they were trouble.

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

64. They didn't have a clue

65. on how to run a restaurant.

66. I mean, you should have seen how the staff behaved.

67. Rosa, could you not do that?

68. Thanks.

69. She told me to sweep.

70. She's sweeping, Lisa.

71. She's sweeping it on me, though!

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

73. I hate you.

74. Once I met these two sisters—

75. - Lisa, nice to meet you. - Lisa, nice to see you.

76. I'm Rita.

77. Rita.

78. I could tell they were going to be a handful.

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

80. - Water? - Water, please.

81. Oh, I'm sorry.

82. No wine, a little bit too early for me.

83. Never too early.

84. It is.

85. Lisa loves wine.

86. She likes to drink.

87. I smoke and she drinks.

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

89. Oh, I'll let her air her own.

90. Cut that out.

91. Don't say that she drinks.

92. Lisa's great.

93. They told me their parents own a restaurant as well.

94. Oh, your mom and dad have a restaurant?

95. Yep. Five doors down.

96. - In Boston? - Yes.

97. Right across the street, diagonally.

98. - You're kidding me. - I didn't get it.

99. And Rita's ex-husband is the chef.

100. Say that again?

101. I was married to him.

102. Sounds like a soap opera.

103. Yes.

104. Oh boy.

105. OK.

106. It was time to try the food.

107. - I'm Sarah. - Please, Sarah.

108. Nice to see you, darling. - Nice to meet you.

109. My server, she didn't hold back.

110. And she certainly wasn't a fan of Rita and Lisa.

111. There is no organization at all.

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

113. Wow.

114. That's not good.

115. Why is it she'd say that?

116. Because she's an imbecile.

117. Skank.

118. Frozen gnocchi.

119. Frozen meatball.

120. Veal paradiso.

121. Oh, come on.

122. Wow.

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

124. Gross.

125. They call this Italian food?

126. And they wonder why business is down?

127. There is a Michelin chef in here ripping our food apart,

128. and you guys are giggling away, and I'm about to throw up.

129. Rita was freaking out.

130. God.

131. But she had every reason to.

132. Let's just pray that he uses—

133. We're like, beyond prayer.

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

135. This is too much.

136. When it came time for dinner,

137. I couldn't believe what I see when I walk through the door.

138. Rita was arguing with customers.

139. This is a plate.

140. I took it right from the waiter.

141. And I stuck my finger—

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

143. They're all hot.

144. Are you kidding me?

145. They weren't hot to us.

146. So they were cold when they got here,

147. and they got hot when they came back?

148. I was in absolute disbelief.

149. She was really arguing with them.

150. They're all hot, so I'm just wondering—

151. Oh my god.

152. Just when I thought it couldn't get

153. any worse, I saw chef Doug drop a piece of chicken

154. on the floor, then pick it up, and cooked it.

155. You just dropped that on the floor.

156. Yeah.

157. You can't cook it.

158. You just dropped it on the floor.

159. I know.

160. But when I brought it to their attention—

161. Rita, Lisa.

162. Hello, what?

163. He just dropped the chicken on the floor

164. and put it back in the pan.

165. This one here.

166. These sisters just wanted to make excuses.

167. I don't know what he does, but it's disgusting—

168. What if it was you wiping his ass?

169. I'm

170. I'm not, but I don't want to be portrayed

171. as a restaurant that serves chicken that's

172. been dropped on the floor.

173. I tried to stop him from doing it.

174. I don't know, he's nuts.

175. Fuck me.

176. Next thing I knew, Lisa didn't want

177. to be bothered with any of the problems

178. that I was pointing out.

179. I got to get the fuck out of here.

180. You can't do that.

181. Ridiculous.

182. He's a douche bag, he doesn't want to help us.

183. He doesn't care.

184. I'm out of here.

185. You go, I'm going.

186. I didn't sign up for this.

187. I don't give a fuck what you signed up—

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

189. I didn't sign up for this.

190. You walk out, I'm out.

191. None of you give a shit here.

192. That's bullshit.

193. Then you take off, I'm going as well.

194. You go, I go.

195. Lisa finally came to her senses

196. and realized she needed my help.

197. I do give a shit.

198. So if you gave a shit, then you would stay and actually

199. show some willing—

200. I came to help.

201. OK, I'm just going to have a glass of wine.

202. We can fix it, it's not too late.

203. - I'm here to help. - I know.

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

205. I'm here to help.

206. No, I know you are.

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

208. An Band-Aid's not going to keep this business open.

209. No it won't. No.

210. The next day I decided

211. the first order of business was a staff meeting.

212. First time ever for this restaurant.

213. Today is all about moving forward and changing.

214. Boy, were Lisa and Risa ready.

215. They weren't holding back.

216. Rosa, you are a slob.

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

218. you know that he's.

219. Miguel, you scratch your balls in the dining room.

220. That doesn't make me a bad waiter, to scratch my balls.

221. Wow.

222. They had a lot to say.

223. This is what I see when I walk in.

224. You are sitting there, Sarah, chit chatting,

225. drinking coffee, and looking miserable.

226. Who's fault is that, after all?

227. Yours.

228. No, it's yours.

229. You expect everything to be done—

230. It is not my fault.

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

232. It's under both of your names.

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

234. Finally, Rita and Lisa were standing up to their staff.

235. I'm taking control back today.

236. These two sisters were now committed to moving forward.

237. Next, I had to tackle the food.

238. Just have a little gather over there.

239. Oh my God.

240. I introduced small plates.

241. Did you taste that?

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

243. Oh, my God.

244. And modernized their dining room.

245. This is so nice.

246. It's clean.

247. Oh my God.

248. I feel like we have our own identity as a restaurant now.

249. I feel like it's us.

250. I'm excited to work here and be here, and it's beautiful.

251. It was time for the relaunch, and Lisa—

252. Hello, how are you? Can I have your name?

253. Mendoza.

254. And Rita really stepped up.

255. Fire two specials, a large gnocchi, and a veal osso bucco.

256. They showed such great enthusiasm by taking

257. control of their staff.

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

259. Take this one. - Thank you.

260. Making sure customers were happy—

261. Wow, that's really good.

262. This is amazing.

263. And their food was executed properly.

264. I think that's everything.

265. OK, beautiful.

266. Thanks a lot!

267. Thank you!

268. Thank you for coming.

269. These sisters are truly, and I mean truly, unique.

270. I'll stand here.

271. What's the matter?

272. You have two arms.

273. Oh, Jesus.

274. I had such a hard time saying goodbye.

275. Gordon!

276. Chef Ramsay!

277. Chef Ramsay!

278. You can't go.

279. I cannot stay.

280. You can stay.

281. Just 20 more minutes.

282. I can't stay 20 more minutes.

283. Just one osso bucco more.

284. I can't.

285. Coming up, Chef Ramsay is back in Boston—

286. Lisa, Rita.

287. Oh my God.

288. To find out how Rita and Lisa are doing.

289. Want to see my moonshine?

290. Your moonshine?

291. Have they embraced the changes—

292. Wow.

293. Or have they gone back to their sloppy old ways?

294. Oh my God, it's happening!

295. Oh my God.

296. Where is he? Where is he?

297. OK. fantastic, thank you.

298. I'm sweating like a pig.

299. I can't wait to see Gordon.

300. I'm so excited, I am not going to be able to contain myself.

301. I'm going to try, but we'll see.

302. Rita, Lisa.

303. I see him.

304. How are you darling? Are you well?

305. I'm wonderful.

306. I'm wonderful.

307. Good to see you, are you well?

308. I'm good, too.

309. Man, traffic's crazy out there.

310. I know, so I heard.

311. Place looks amazing.

312. Nice and busy. Which is nice.

313. - We've been busy. - We have been busy.

314. Since being on the show, most of the response

315. has been positive.

316. There has been a little backlash because I called

317. Chief Ramsey a douche bag.

318. Has he been promoted?

319. Does he have another title?

320. Well he's given himself— the other day he was telling

321. people he was the owner.

322. What are you here?

323. Everything.

324. I'm like manager, slash—

325. Oh, so you're the manager?

326. Rita?

327. Yes?

328. Is Pat serious?

329. General manager?

330. He is the bus boy.

331. I just assumed that role.

332. - He's the owner now? - He's the owner.

333. Honestly.

334. You never know what you're going to get with Pat.

335. You need like seven scientists to figure him out.

336. Hey.

337. How are you? Good to see you.

338. You good? - Yeah.

339. - Is he working hard? - You know what?

340. The heart has. - The heart has?

341. You guys back together?

342. No, no. No, no, no, no.

343. You're not back together?

344. The passion for the food.

345. Let's bend down together.

346. Just in case there's any chicken on the floor.

347. You can't cook it.

348. You just dropped it on the floor.

349. Oh no, there's no chicken on the floor.

350. No.

351. Gee, what is that?

352. That's me on the floor, dressed as a chicken,

353. so he never forgets the fiasco.

354. Douglas caused that whole fucking fiasco

355. when he did that whole spiel with the chicken.

356. I was really mad.

357. So I put a picture up on the wall of me

358. dressed as a chicken thrown on the floor,

359. so he never forgets what he did.

360. I think it's nice that Rita can make

361. light of a shitty situation.

362. I'm not, you know, I wouldn't—

363. I don't dress up as things.

364. I'll leave the dressing up to Rita.

365. Good to see you.

366. Excellent.

367. Let's catch up with the two girls.

368. Things have been really good since Chef Ramsay left.

369. I think everybody's attitude has changed.

370. Douglas is being much more creative.

371. I'm more motivated.

372. Rita's still Rita, but that's OK.

373. All right, first of all, who's in charge?

374. - We are. - Yeah.

375. I have a better relationship with the staff,

376. because it's more— like before they didn't really

377. respect us or what we said, and now I feel like we're leaders.

378. You know I got rid of all the riffraff, right?

379. Tell me how you got rid of the riffraff.

380. I did the fireman thing that you do.

381. When they're not good, rotten fish from the head, cut if off

382. and throw them out.

383. That's normal in a business.

384. I know, I'm almost normal.

385. After you, I'm almost normal.

386. You cannot carry dead wood.

387. No.

388. They were like more than dead wood.

389. They were like a burnt down forest, kind of.

390. Hey, don't forget me.

391. I don't forget—

392. how could I forget you?

393. You're pouring the water on the table.

394. He's fine, he's fine.

395. Pat!

396. Oh, I'm sorry.

397. How about a drink for the ladies?

398. No, I don't, I don't drink in service anymore.

399. You don't drink in service anymore.

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

401. Unbelievable.

402. That's amazing.

403. You can have a little glass, after service.

404. I smoke. I smoke.

405. That's hard.

406. She's trying.

407. You said you were going to stop smoking.

408. She said I was going to stop smoking.

409. You know, it's a bad habit.

410. I don't want to do it.

411. Talk to me about the last ten months.

412. How's it been, business wise?

413. We've been up about 15%.

414. Yeah, all the back bills paid.

415. Mortgage is caught up.

416. When you greet customers, are you chewing gum?

417. No.

418. Are you chewing gum?

419. No.

420. What is it you're chewing?

421. I swallowed it.

422. So you are chewing gum.

423. I was chewing gum.

424. Right now you just swallowed it.

425. Yes.

426. Now?

427. Ah.

428. I'm sorry Gordon, for sticking my tongue out.

429. He probably saw my cavities.

430. How are you two working together?

431. Are you on the same page?

432. Yes.

433. I mean, we were always on the same page.

434. We used to mix gelato.

435. She's so creative.

436. After you left, all these juices.

437. And I cried.

438. I sobbed like a baby.

439. I missed the cameras.

440. I missed you.

441. So I got in trouble because I installed

442. a surveillance system.

443. She said I spent the money foolishly.

444. I wanted a gelato machine—

445. But I needed cameras, I needed cameras, Gordon.

446. She doesn't understand, I needed the cameras.

447. Now I have this little machine.

448. Gelato machine now?

449. And I have four cameras.

450. I wanted eight.

451. I settled for four because I wanted to share.

452. I have the surveillance thing on my phone.

453. I could flip on my phone and look to see what was going on.

454. But I used to do it while I was driving.

455. So I, you know, you can't text, and I'm pretty sure

456. you can't watch the surveillance cameras either.

457. So you got the cameras in so when you're not here

458. you can maintain—

459. Well, sometimes I walk around and then I go downstairs

460. and I play it back and I watch myself, or if somebody falls,

461. I go look at it.

462. I think the surveillance cameras are useless.

463. She goes and replays stupid shit.

464. Like I fell one time in the kitchen.

465. She'll go downstairs and watch me fall over and over again.

466. You two have got such a huge fan base in London.

467. You know where else they love us?

468. From prison.

469. We're huge in prison. Did you know that?

470. In prisons?

471. In prisons.

472. Rita has a stalker.

473. He's written her like, eight letters.

474. - Seriously? - He's coming out in 26 years.

475. He would like to take me for coffee.

476. Mine are all lifers.

477. They're lifers?

478. You don't have to worry?

479. I've gotten a guy who wants to buy my shoes,

480. because he has a foot fetish, marriage proposals,

481. but I'm already married.

482. So I mean, unfortunately I have to say no, sorry.

483. Will you excuse me?

484. I'm going to go down to the bathroom,

485. I'll come back and have a quick bite to eat.

486. I'll go downstairs.

487. Should I come with—

488. No, don't come into the bathroom with me.

489. No, not into the bathroom, I mean downstairs.

490. Got to check something out first

491. before I go to the bathroom.

492. I'm dying to find out what they've got.

493. Wow.

494. Lisa?

495. Rita?

496. Holy shit.

497. Yes?

498. Two seconds, please.

499. Rita or Lisa?

500. Both of you.

501. Oh my God, it's happening!

502. Oh my God.

503. Seriously?

504. Are you kidding me?

505. What is it?

506. It's empty.

507. It's empty.

508. And we pulled the other one out.

509. Wow So this one's just packed with frozen pasta.

510. What the fuck are they?

511. Those are porcini ravioli.

512. Oh my God.

513. Just gelato, that's it.

514. You're allowed to have sorbet in the freezer.

515. Yeah, we have to freeze it.

516. Is that your little machine?

517. That's my little machine.

518. I love it.

519. It's so little.

520. I'm so excited that you're into sorbet.

521. It's just fantastic.

522. Want to see my moonshine?

523. Your moonshine?

524. Where is it? - Over here.

525. Oh my God.

526. We're going to make an ice cream with this one,

527. and it's going to be so good.

528. Watch your nose hairs.

529. Jesus Christ.

530. How long has that been brewing in there?

531. Well it's got a date on there.

532. I date and label everything, because you taught me.

533. Yeah. Are you drinking that?

534. Hell no, I don't drink.

535. I don't even drink that and I drink.

536. Oh, Jesus Christ.

537. Are you going to put it into the gelato?

538. Yes, so once it's—

539. yeah.

540. It's going to be so good.

541. It's going to be so good.

542. Bloody hell.

543. This is how we're going to do it.

544. When my moonshine is done, I'm going to give a shot to Pat,

545. and we're going to wait two days.

546. If nothing happens to him, like death or serious illness,

547. Lisa will then take it and work it into a gelato,

548. because I don't think I can legally give anybody moonshine.

549. I don't want to go to jail now/ I was going to say again.

550. Oh, Jesus.

551. Oh my God.

552. I'm dying for you to taste that.

553. Wow.

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

555. Wow.

556. This is delicious.

557. Miles apart.

558. Really good, indeed.

559. In terms of your gelatos, how many different flavors?

560. What are you working on? - Well we could let you taste—

561. I'd love to taste one.

562. Thank you.

563. I'm going to stay here with the chef.

564. I don't eat 80% of Lisa's flavored gelato.

565. I don't like that one with the flowers in it.

566. There's another one with honey.

567. Don't like that.

568. All though her gelato is really good, the texture's perfect.

569. But those flavors.

570. Just so busy in there.

571. We have the chocolate orange.

572. Anise.

573. The anus.

574. Anise.

575. Why would somebody order something called anus?

576. You can't shout anus sorbet, anybody?

577. I'm Humiliated because she says anus to Chef Ramsay.

578. It's disgusting to think of an ass in reference to ice cream.

579. That's gross.

580. That's blackberry lavender.

581. She sometimes gives them to me to eat.

582. But then my mouth goes on fire because she

583. comes up with all these flavors instead of chocolate.

584. She has a very immature palate.

585. Well, she smokes.

586. Oh my God, what is this?

587. Beat up Rita day?

588. This one?

589. That's anise.

590. She just said anus!

591. Anise.

592. Anise.

593. Anise.

594. Anise.

595. Is that it?

596. Anise?

597. Anise.

598. It still sounds like anus.

599. That is delicious.

600. Great job.

601. Seriously.

602. I'm so impressed.

603. So am I.

604. You're not leaving, are you?

605. - Now? - No, I have to go.

606. Now?

607. Already?

608. Every time Gordon leaves I get so sad.

609. We need him here in Boston.

610. Because let me tell you, there's a lot of nightmares here.

611. I'm certainly not the only one.

612. Bye, my darling.

613. It's that kind of day.

614. Amazing lunch.

615. So soon?

616. I know, I know, I know.

617. You know you can't just walk into our lives

618. and leave like this.

619. It's not right.

620. Keep up the good work.

621. Mwah.

622. Good to see you both, yes?

623. Make sure you visit, OK?

624. Please.

625. I shall do. Love you.

626. Bye, chef.

627. Bye bye, now.

628. I have to admit that both Lisa and Rita are two

629. of my favorite owners I've ever had the pleasure of working

630. with on "Kitchen Nightmares."

631. And now, due to all their efforts,

632. Le Galleria 33 is a strong, independent, brilliant

633. restaurant in the north end, and finally something

634. worthy of their parents' legacy.

635. Man, honestly.

636. He's going to check up on us again.

637. You can't leave us for too long without checking

638. up on us, because then things—

639. he'll be back.

640. Coming up, Chef Ramsay heads

641. back to The Old Hitching Post—

642. Shell fish is something you never freeze.

643. Where a father had a hard time giving

644. up control to his daughter.

645. You're not ready to take over.

646. Find out what startles Chef Ramsay—

647. I'm going to do the cooking this time.

648. Fucking hell.

649. As soon as he walks through the door.

650. Tom, come back.

651. Hanson, Massachusetts.

652. Home to one of the most stubborn owners I've ever met.

653. Tom Caceres.

654. The beef chips, people don't love them.

655. Don't tell me that.

656. This man purchased

657. a restaurant called The Old Hitching

658. Post for his daughter, Andrea—

659. Good afternoon, Old Hitching Post.

660. But had no intention of ever giving it to her.

661. You've got to make sure what—

662. Janice is in the front today.

663. But I want you to be there, too.

664. Why don't you go?

665. No, you.

666. From the beginning I could already

667. tell that Tom and Andrea were on two completely different pages.

668. What I'm saying to you Andrea, you're not ready to take over.

669. That's not true.

670. Definitely not a nice situation.

671. And sitting in that drab dining room didn't make it any better.

672. I know we're in the area of cranberry, but my God.

673. From napkins to the walls, it's cranberry ODed.

674. Then I'm at my server, Carla.

675. Oh Carla.

676. When was this one made?

677. This was made today.

678. She lied to me.

679. She told me the food was fresh.

680. Dry.

681. Horrible texture.

682. Are you sure that was made today, darling?

683. It was not, chef.

684. It's frozen. - Frozen.

685. Frozen.

686. Carla, why are you doing this to me?

687. Sorry about that.

688. But I wasn't going to get mad at her.

689. I mean, look at it.

690. It was Tom who was living in a fantasy world.

691. He thought there was nothing wrong.

692. And on top of that, he thought I was going love his food.

693. I thought you were going to love my meatloaf,

694. regardless if it was frozen.

695. You thought I'd like that?

696. I really did.

697. It's an insult to America.

698. In this area, that's what they love.

699. Tom was refusing to see the problems, even though they're

700. staring him in the face.

701. And on top of that, he wouldn't listen to me, or his staff.

702. We tell him all the time that the food's not that good.

703. Did you tell them to change?

704. You don't let him change things.

705. I never allowed him not to change things.

706. When did I tell you not to change?

707. I've tried to take things—

708. Come on, Dan.

709. This is shit.

710. So I knew dinner service would be a challenge,

711. but I didn't expect Tom to tell me that his frozen scallops

712. smelled ocean fresh.

713. Just smell this right there.

714. Smells ocean fresh.

715. I've never heard or seen that advertised before.

716. Rule number one, when studying to be a chef.

717. Fresh food doesn't smell, taste fucking

718. better, once it's frozen!

719. Here you are lecturing me that that fucking thing is fresh.

720. It wasn't just me.

721. Tom's daughter, Andrea couldn't believe

722. what she was seeing, either.

723. Oh my God.

724. And she knew her dad needed to change.

725. I want this business, but I want it to function correctly.

726. And my fear is that by the time it comes to me,

727. what am I going to do with it?

728. There's nothing to have.

729. After Tom realized they shouldn't serve frozen food,

730. he then came to me, open with the idea of changing.

731. You'll get my support 100%.

732. I want to be right next to you.

733. We have to change.

734. Immediately.

735. And I trust you.

736. I need your help.

737. Let's get together.

738. It was a shocking turnaround from such a stubborn man.

739. You know what?

740. I was blind all this time.

741. Now that Tom had realized what he was doing wrong,

742. it was time to get to work.

743. Remember those dreadful cranberry walls?

744. I got rid of them immediately.

745. Wow!

746. Oh my God.

747. Oh my God!

748. Are we in Oz?

749. Stay with me.

750. Stay with me.

751. Finally, Tom and Andrea were on the same page

752. about something.

753. You like it, daddy?

754. I love it.

755. It was time to relaunch the restaurant.

756. I put Andrea in charge—

757. Table 23, two clam chowders, Caesar, and a wedge salad.

758. And it was an absolute success.

759. Got it?

760. Carlo, pick up.

761. 29.

762. Andrea, show them what you can do, honey.

763. Tom could see how Andrea was ready to run The Old

764. Hitching Post on her own.

765. I'm leaving.

766. OK.

767. I want you to take care of it.

768. I want you to be successful, and you know I'll always be

769. next to you whatever you need.

770. I know.

771. So go out there girl, and get them.

772. - OK. - All right?

773. I love you, dad.

774. I love you, too, honey.

775. To be honest, I never thought we would get here.

776. Getting the OK from my dad to step up and be in charge,

777. it's amazing.

778. Well done. To you both.

779. Thanks, dad.

780. I'm back in The Old Hitching Post, where

781. I met the very stubborn owner, Tom, who bought

782. a restaurant for his daughter.

783. Even after seven years, he wasn't

784. ready to hand her control, but I was able to convince him

785. that she was more than capable and definitely ready to run

786. the restaurant on her own.

787. I'm just hoping he stuck to his word.

788. Last year when I came to The Old Hitching Post,

789. Tom, the owner, was running his restaurant like a tyrant,

790. and running the business and his daughter into the ground.

791. After much convincing, he finally handed over the control

792. to his daughter Andrea.

793. I'm hoping that is still the case.

794. That color.

795. Beautiful.

796. Hello.

797. How are you?

798. I'm so happy to be back.

799. - So nice to see you. - Good to see you.

800. You look great! - Thank you.

801. The color on this building is so inviting.

802. It's called showstopper red.

803. Who's idea was that?

804. - My idea. - Where is Tom?

805. You're not going to find him in here.

806. Tom has definitely left the building.

807. He's not here anywhere?

808. Wow, that is great news.

809. My dad has left.

810. He's definitely out of the building.

811. It took a long time, but my father finally

812. trusts that I know what I'm doing,

813. and dad is officially gone.

814. That pivotal moment when that transition

815. took place, when was that?

816. It took him a long time to realize that it's been—

817. we're on month four now of completely being on our own

818. and running the show.

819. On most parts my hands are tied.

820. He's having a hard time backing down.

821. - Are you running the business? - I run everything.

822. - Wow. - Financials, everything.

823. Everything got turned over into my name.

824. So when I first arrived the business was losing money.

825. Where are we now?

826. We pay all of our bills.

827. Everything is taken care of.

828. That's fantastic.

829. Where is Tom?

830. Tom is actually next door with my daughter.

831. He's next door?

832. - Yeah. - Babysitting?

833. - Yeah. - Why don't you bring dad over?

834. - Yeah. - Thanks, darling.

835. Excellent.

836. Since Gordon left, my dad has moved about an hour and a half

837. away.

838. Now when I see my dad once a week it's family time instead

839. of like, kill each other time.

840. - Tom! - Chef Ramsay, come here.

841. Good to see you.

842. It's been a year.

843. Good to see you, too.

844. Have you missed me?

845. Very much.

846. This young lady has finally got the reins.

847. I was a little bit nervous on the way in.

848. I was thinking that you were going to pull back control.

849. I would never do that.

850. Thank you for standing true to your word.

851. Why don't we go and have a catch up?

852. Maybe a bite to eat? - Absolutely.

853. Gordon thought I was a very stubborn person.

854. He didn't believe me I was going to give

855. the restaurant to my daughter.

856. But I left in Andrea, she loves every bit of it.

857. I thought I'd walk in the door,

858. you'd be running around screaming, shouting.

859. It doesn't matter if it's frozen or not!

860. It doesn't matter if it's frozen or not?

861. No.

862. But your daughter has the reins.

863. She has 100% control now.

864. Before we said that Andrea wouldn't last any longer

865. than three months on her own.

866. But what I'm saying to you Andrea,

867. you're not ready to take over.

868. That's not true.

869. How are you feeling now?

870. I think she's going to last for a very long time.

871. And she loves the business.

872. Yeah.

873. When you love what you do, you can not go wrong.

874. You, in general, I mean you look less stressed

875. than you did last time.

876. I'm looking forward to going back to business very,

877. very soon, you know.

878. Yeah.

879. I'm going to do the cooking this time.

880. So are you going to be opening a new restaurant?

881. Yeah.

882. And you're going to be in the kitchen.

883. - Yeah. - Fuck me.

884. I know, but what are you going to do?

885. Will you be using fresh scallops or frozen?

886. Shell fish is something you never freeze.

887. And now here you are lecturing me that that fucking

888. thing is fresh.

889. 100% fresh, as always.

890. I know you're going to get upset with this.

891. I'll say it quietly.

892. Do you still think frozen scallops taste

893. better than fresh?

894. Absolutely.

895. Fucking hell.

896. No, fresh as always.

897. Fresh as always.

898. Chef Ramsay, welcome to The Hitching Post.

899. Welcome. - Good to see you.

900. Tom, let's catch up later.

901. All right.

902. OK.

903. - Good to see you. - Good to see you.

904. Thank you for coming. - Thank you.

905. Excellent.

906. Sit down.

907. So good to see you. - So good to see you.

908. I'm excited to be back.

909. Darling.

910. Sit down.

911. This is a quick catch up.

912. First of all, ladies, it's good to see you.

913. Good to see you.

914. Tom has left the building.

915. Tom has gone.

916. Great news.

917. It really is.

918. Fantastic.

919. Andrea, tell me about her performance.

920. I'm so proud of her. She has stepped up.

921. Seriously. - Wow.

922. The big difference that I see, is she

923. is managing the business.

924. Yes.

925. In the past, the whole business was in Tom's head.

926. Tom runs the business his way.

927. And he's not open to alternative ideas.

928. We look forward to coming to work.

929. And the meatloaf is flying out the window.

930. - It's fresh. - It's fresh.

931. Delicious.

932. I'm not lying to my customers.

933. Oh, meatloaf.

934. When was this one made?

935. This was made today.

936. Are you sure that was made today, darling?

937. It was not, chef.

938. It's frozen.

939. It's frozen.

940. God, why are you doing this to me?

941. Sorry about that.

942. No fibs today?

943. No fibs today.

944. I promise you it's fresh. - Promise me?

945. I, Carla swear the food here at The Old Hitching

946. Post restaurant is fresh. - Fresh.

947. The feedback is excellent.

948. Food, everything.

949. Great.

950. So nice to see you both. - You too.

951. Honestly. I've missed you both.

952. Thank you very much.

953. I lied a lot to my customers.

954. Everything was fresh, I was told to say.

955. Now we can be honest.

956. The meatloaf here is fresh.

957. It's not like those Greek maracas.

958. I want you to love my meatloaf.

959. You hear the little maracas?

960. All right, chef.

961. Our new house favorite, fresh meatloaf.

962. That looks beautiful.

963. So. meatloaf.

964. Wow.

965. I mean, presentation looks beautiful.

966. So how ironic is that?

967. Dad's gone to change a diaper, you're running the business.

968. That is absolutely delicious.

969. I mean, something that definitely makes you

970. want to get out of your house.

971. How is that meatloaf?

972. It tastes like a TV dinner that I'd

973. give my three year old. - Yeah.

974. That's being polite.

975. Food is amazing.

976. That was my biggest thing is just

977. to give people really good food so they would

978. want to come back all the time.

979. You've got great food.

980. Yeah, we do.

981. And a great building.

982. With a great owner. - Thank you.

983. I'm so happy that you came back.

984. Having Chef Ramsay come in here again and give us

985. his approval was like a breath of fresh air,

986. and it just gives me the power and the will

987. to want to do more.

988. First of all, congratulations.

989. Well done.

990. Keep it up.

991. Come here, you.

992. You Greek god, you.

993. Honestly, strong as an ox.

994. Good luck with the new restaurant.

995. Thank you so much.

996. It was my pleasure meeting you.

997. - Take care. - You have to come back.

998. Yes. Bye.

999. Thank you.

1000. I always knew that Andrea had it in her to run the Old

1001. Hitching Post, but I'm more thrilled

1002. that Tom actually let her take over and run the business.

1003. Now she's proven she's a great owner by making a big success

1004. of this amazing restaurant.

1005. And she's even made her father so proud, too, so good on her.

1006. Coming up, Chef Ramsay heads back to check

1007. in on Prohibition Gastropub—

1008. Where's Rishi?

1009. And to see what owner Rishi has been up to.

1010. Oh no. But what he sees—

1011. Gordon, I'll be right with you.

1012. May have him wishing he had never gone back.

1013. Oh no.

1014. I'm going.

1015. Everett, Washington.

1016. Home to the Prohibition Grill and belly

1017. dancer Rishi Brown, who is very keen to show us all her moves.

1018. Unfortunately, not in a good way.

1019. Have you just been to a party, or—

1020. No, I just got all dressed up just for you today.

1021. Oh, so you don't dress like that normally.

1022. No, I do dress like this normally.

1023. Oh, you do dress like that normally.

1024. Wow.

1025. I was hoping she paid as much attention

1026. to her food as she did her outfit.

1027. What's the soup of the day?

1028. The soup of the day is jalapeño corn chowder.

1029. What was it yesterday?

1030. Jalapeno corn chowder.

1031. So soup every two days.

1032. And last week.

1033. So soup of the week.

1034. It's soup of the week.

1035. I quickly learned that she didn't know the definition

1036. of soup of the day.

1037. What's that mean?

1038. Soup of the day means a daily changing soup.

1039. Oh.

1040. I didn't even know what soup of the day meant.

1041. I thought that just meant what soup we were serving that day.

1042. Wow.

1043. Yeah, that was lame.

1044. Soup of the day.

1045. A new soup every day.

1046. OK.

1047. I'm going to talk to him about that.

1048. Wow.

1049. At that point, I could have left there and then.

1050. I didn't realize how clueless she was.

1051. I'm not that stupid, it's just that's what

1052. I understood that meant.

1053. The frightening thing was that Rishi didn't

1054. think there was anything wrong.

1055. I liked it.

1056. I thought it looked nice and kind of unique and different.

1057. Then again, she didn't even know what soup of the day was.

1058. I don't want to say.

1059. I like the food.

1060. I think the food is great here.

1061. I didn't know why she wasn't listening to me.

1062. I wanted to see dinner service in action.

1063. I knew I was in for a show, but trust me,

1064. not that kind of show.

1065. You are kidding me.

1066. Are you fucking serious?

1067. I'm not joking you.

1068. Close the door, it's putting me off my dinner.

1069. It wasn't just the belly flop in the dining room.

1070. Oh my god.

1071. It was in the kitchen as well.

1072. Look at that.

1073. Dry as anything.

1074. The meat's cooked and raw on the same shelf.

1075. Rule number one.

1076. Cross-contamination.

1077. Explain to Rishi.

1078. Never saw a cooked product next to a raw product.

1079. What is this, guys?

1080. Oh my God.

1081. It's trout.

1082. New trout, old trout.

1083. And that there is the fresh one underneath, right?

1084. Oh my God.

1085. I couldn't let it go on any longer.

1086. Ladies and gentlemen, I'm sorry, and I'm so disappointed,

1087. but whatever you're eating now, just stop.

1088. This is ridiculous.

1089. Let's go.

1090. Rishi finally started to see that this place

1091. was in serious trouble.

1092. I actually feel sorry for you.

1093. You know why?

1094. You're being used.

1095. Step up, get a grip.

1096. Because time, right now, is not your friend.

1097. So the next day Rishi stepped up and decided

1098. to make some big changes.

1099. I don't want to beat around the bush about it.

1100. Unfortunately, I'm letting you go.

1101. I'm sorry.

1102. After seeing that Rishi was serious about being an owner,

1103. I was ready to turn probation grill into Everett's

1104. first ever gastropub.

1105. So I transformed the decor—

1106. Oh my God!

1107. Prohibition Grill is no longer a grill.

1108. Welcome to your new gastropub.

1109. Designed a stunning menu—

1110. Oh my God.

1111. Oh, wow.

1112. Oh my God.

1113. That was amazing.

1114. And gave Rishi a new look.

1115. Wow.

1116. You look amazing.

1117. Thanks!

1118. I love it!

1119. At the relaunch, Rishi proved that she could

1120. take charge of a restaurant.

1121. Fire left one, please.

1122. Left one, heard.

1123. All right.

1124. And the salmon for you, my dear?

1125. That bourbon glaze is fantastic.

1126. - Get on with it. - OK.

1127. Good night, Chef Ramsay. Thank you.

1128. I'm here in Everett, Washington

1129. to check in on the Prohibition Gastropub, and its owner Rishi.

1130. Now, last time I was here, gastropubs were fairly

1131. new to this part of town.

1132. So it will be interesting to find out how the locals

1133. took to the new Prohibition.

1134. But more importantly, did Rishi stick to her promise

1135. with no more belly dancing?

1136. Time to check in.

1137. Last year Prohibition Grill owner Rishi

1138. had to be one of the most clueless restaurateurs I'd ever

1139. met, and it took a lot of convincing to get her to step

1140. out of that belly dancing costume

1141. and into the role of running her restaurant.

1142. But we did it.

1143. And I'm back, and very anxious to see how she's doing.

1144. Fingers crossed.

1145. Hi!

1146. How are you?

1147. Wow. - Good, how are you?

1148. Welcome back to the Prohibition.

1149. I'm so happy to be back here.

1150. Look at this place.

1151. Yeah, it's been great.

1152. It looks gorgeous.

1153. Where's Rishi?

1154. Oh no. Is that the music?

1155. That's the music.

1156. You're kidding me.

1157. Oh no.

1158. She promised me, no more—

1159. Gordon, I'll be right with you.

1160. Just kidding, Chef Ramsay.

1161. You are so bad.

1162. I was so excited, and then I got really nervous.

1163. I know, I'm sorry, Gordon.

1164. Thank you for coming.

1165. I'm sorry.

1166. You look great.

1167. The restaurant's busy, and you look like an owner.

1168. Thank you.

1169. Smart and tucked away.

1170. You look great.

1171. Hair looks amazing.

1172. In general, how's business?

1173. Little by little, it's catching on fire.

1174. Let's go and catch up, shall we?

1175. Somewhere nice and quiet.

1176. I'm Really so excited today, because I really want to show

1177. Chef Ramsay what I've done.

1178. I'm not this clueless, you know, belly dancer

1179. turned restaurateur.

1180. First of all, congratulations. Place looks amazing.

1181. - Thank you. - No more belly dancing, right?

1182. No more belly dancing.

1183. Excellent.

1184. Yes.

1185. How are you doing, personally?

1186. Oh my gosh, well I'm going to tell you,

1187. I've been working around the clock here since you left.

1188. Now I'm totally an owner here.

1189. I'm involved in what's going on in my kitchen,

1190. I'm involved in the ordering, and my consulting

1191. chef Marquetta Shreck, she is spectacular.

1192. It's changed my life. It's awesome.

1193. I'm so pleased to hear.

1194. Because you were so distant.

1195. And you had no idea what was going on in there.

1196. I had no idea.

1197. Closer to the business than ever before.

1198. Oh, there's no comparison, Chef Ramsay.

1199. Yeah.

1200. I'm going to quiz you.

1201. Oh gosh, OK.

1202. First question.

1203. What's the soup of the day?

1204. I didn't even know what soup of the day meant.

1205. It's a soup made fresh daily.

1206. And what does the word fresh mean?

1207. Fresh means—

1208. I thought fresh means that it's not frozen.

1209. Food at the peak of its life.

1210. That's what it means to me.

1211. Food that is beautiful, vibrant.

1212. How do you grow oysters?

1213. Oh my goodness.

1214. You don't make an oyster.

1215. You just open them.

1216. Huh?

1217. Yes, in the shell.

1218. We grow them in the shell in the ocean.

1219. And what's the secret of a good belly dance?

1220. To have a great shimmy an undulation

1221. that work well together.

1222. That's undulating.

1223. Where does belly dancing belong?

1224. In appropriate venues—

1225. Brilliant.

1226. Not at work.

1227. You're keeping your belly separate from your business.

1228. Absolutely.

1229. I'm so pleased to hear that.

1230. Thanks, Chef Ramsay.

1231. Before I may have been that naive owner.

1232. Not so much anymore.

1233. He can quiz me all he wants, I got the answers.

1234. Hi, my darling.

1235. Good to see you.

1236. It's a pleasure to meet you.

1237. How's it going?

1238. Oh, it's going very well.

1239. Is this lady being demanding on enforcing

1240. higher standards with her team?

1241. She's a force in the kitchen, that's for sure.

1242. Great. You are serious.

1243. I'm on it.

1244. I even do a prep shift here a couple times a week.

1245. You prep, as well?

1246. I'm impressed.

1247. It's a pleasure meeting you. - It was great to meet you too.

1248. Likewise, my darling. Good to see you.

1249. Well done.

1250. Keep up the good work.

1251. Man, I've got to go back in there.

1252. My favorite spot in here.

1253. Close the door, it's putting me off my dinner.

1254. Belly dance?

1255. That was a belly flop.

1256. So Chef Ramsey, we're going to have you sit right here.

1257. Thank you, my darling.

1258. I'm going to go to the kitchen and prepare a meal for you.

1259. Would that be OK?

1260. I have something special that I'm cooking myself for you.

1261. Last time Chef Ramsay was here he

1262. didn't like anything on our menu.

1263. And today I'm a little nervous, but I feel confident he's

1264. going to love his lunch.

1265. OK Chef Ramsay, this is our IPA

1266. barbecue shrimp with spicy sausage on creamy yellow grits.

1267. Looks amazing.

1268. And we have a little sample with the braised pork

1269. shoulder with the spaetzle and the wild mushrooms.

1270. Take a seat, darling, please.

1271. Thank you.

1272. The creamy grits is one of my specialties.

1273. I make them every day. What do you think?

1274. The grits are amazing.

1275. Thank you.

1276. Wow, that is delicious.

1277. I think of this, and it really does stand

1278. out as a true gastropub dish.

1279. Thank you.

1280. I didn't have that little nightmare,

1281. that little flashback to the salmon.

1282. Oh my god.

1283. The pinwheel salmon.

1284. That is fucking disgusting.

1285. I will never forget that dish.

1286. I'll never forget when you rolled it out I was like—

1287. Blood lines on there as well.

1288. Nasty.

1289. You've really embraced the change, haven't you?

1290. Oh my gosh Chef Ramsay, I love it.

1291. And to see that you've got one foot in the kitchen,

1292. and you're running the business from the engine room,

1293. and in control.

1294. I'm so encouraged to hear you say that.

1295. Come with me, I've got a little surprise for you.

1296. Chef Ramsay really helped me to quickly understand

1297. that change needed to occur.

1298. Is my make up all smeared?

1299. No.

1300. Are you sure?

1301. Yeah.

1302. Looks amazing.

1303. Ladies and gentleman, I'm so sorry for interrupting,

1304. but I'm so excited to be back here,

1305. because this place is amazing, thanks to this lady here.

1306. Great job.

1307. I would like to just introduce you to a very special guest.

1308. Please give a warm welcome to the mayor of Everett,

1309. Ray Stefansson Sir, thank you.

1310. Hi, Ray.

1311. Thanks for coming in.

1312. Oh, that's so meaningful.

1313. Now, I know Ray has a few words

1314. to say to you and your team.

1315. Sir.

1316. To everyone who is here, I, Ray Stefansson,

1317. mayor of the city of Everett, do hereby

1318. proclaim July 31st, 2013 as Prohibition Gastropub

1319. appreciation day.

1320. That's so nice.

1321. Thank you so much.

1322. Oh my God.

1323. It's the most amazing moment of my life.

1324. Good job.

1325. Thanks, Chef Ramsay.

1326. I love you, and thank you again for everything.

1327. Keep up the good work.

1328. Thank you, darling. - Thanks for everything.

1329. - Bye, you guys. - Bye, Chef Ramsay.

1330. Thank you.

1331. Bye bye.

1332. He's so handsome.

1333. Wow, what a success.

1334. Rishi has really impressed me, and it is so nice

1335. to see her go from a completely oblivious

1336. owner to someone who's now in control of a restaurant,

1337. big time.

1338. And it's so nice to see the town of Everett

1339. embracing a true gastropub.

1340. Long may it continue.

1341. Thank God no more dancing.

1342. I want to know where the fuck you were eating cat food.

1343. Fucking shit.

1344. I want to remember this moment.

1345. Jesus Christ.

1346. Do you ever do any work?

1347. Thanks for making me look short.

1348. Hello, hello.

1349. A dumb waiter?

1350. Fuck me, what's his name?

1351. Help me.

1352. Canned food?

1353. No, shit food.

1354. Mayday mayday.

1355. Hold that for me, Bryce, please.

1356. Sit back and dream of beautiful soup.