Kitchen Nightmares 6x7

1. Tonight, on "Kitchen Nightmares," Chef Ramsay heads

2. to Redondo Beach, California.

3. But the sun isn't shining on this Mediterranean family

4. restaurant. - I don't want to hear it.

5. There's a storm brewing

6. between two owners, who happen to be an aunt and a niece.

7. I need help.

8. What?

9. Aunt Faye complains that she is the only one

10. putting in any effort.

11. So who's not pulling their weight?

12. - None of them. - That's not true.

13. But then again, she refuses

14. to take help from anyone.

15. You don't let anybody help you.

16. No, they don't want to.

17. Niece Brenda, complains that Faye doesn't

18. treat her as her partner.

19. You're not being shown the recipes?

20. - No. - This is crazy.

21. But her lack of passion—

22. I'm gonna go sit down in my booth.

23. Has everyone feeling that she doesn't care.

24. When you sit on your phone.

25. We're cooking, serving.

26. That's not true.

27. It's hard for Chef Ramsay to tell who's right—

28. It is bedlam.

29. And who's wrong.

30. There's poor communication.

31. I can see that.

32. But one thing's for sure.

33. Can you be able to do things when I'm not here?

34. I do!

35. They are more focused on each other faults—

36. Nobody wants to help her because she's

37. so critical of the way you do help her.

38. Than running the restaurant.

39. - I'll fix it. - Fix what?

40. It's correct.

41. It's not correct.

42. As for the staff—

43. Now, I need to make potatoes.

44. Move that.

45. They are not only fighting with each other.

46. Are you fucking kidding me?

47. They're ready to walk out the door.

48. You gotta be kidding me man.

49. Walk out like you always do.

50. Tonight.

51. Chef Ramsay is in for the challenge of the year.

52. What you're doing is so wrong.

53. No.

54. As he attempts to turn around the restaurant—

55. That's gross.

56. In utter turmoil.

57. You're screwed.

58. I'm done.

59. Redondo Beach, California.

60. Just blocks from the ocean is Zayna Flaming Grill.

61. Opened in 2009, by the aunt and niece team, Faye and Brenda.

62. Falafel for table five.

63. I'm Egyptian.

64. I came to United States at 18.

65. My first experience was a catering truck for 16 years.

66. And it was really successful.

67. But I always wanted to buy my own restaurant.

68. It was always my dream to have my own business.

69. And when the door opened about opening a restaurant with Faye,

70. I decided to give her a call.

71. Since she had kitchen experience and I

72. had management experience.

73. When I put meat somewhere in the grill, do not move it.

74. I just checked them.

75. It's done.

76. The reason why this place is going downhill

77. is because of the drama between Faye and Brenda.

78. Actually all this was on this side.

79. These were on this side.

80. They're not cooking.

81. Families don't want to come here, because why would

82. you want to come to a restaurant with arguing and stress.

83. It's embarrassing.

84. Oh my god.

85. Faye is definitely the scary boss here.

86. She's the one who pushes people, screams at people.

87. You guys need to take the meat when the order comes out.

88. She'll tell the staff, shut up.

89. - Be quiet. - Get out of the kitchen.

90. Then move.

91. Move from here.

92. Stop arguing with me.

93. - I don't want to hear it. - Zip it.

94. Move, move.

95. Don't worry about that right now.

96. Do not move the tickets.

97. Faye needs help, but she doesn't

98. want to accept it from anybody.

99. I know what I'm talking about you guys.

100. Faye doesn't trust me to run this place.

101. You're salad does not make sense.

102. You see me standing here doing nothing.

103. She sees me as her niece and not her partner.

104. It's a complete joke.

105. I'm obviously doing stuff.

106. Brenda doesn't seem to care any more.

107. I'm going to go sit down in my booth.

108. I just want to sleep.

109. She's be on the phone.

110. - How are you? - Texting friends.

111. Where is Brenda?

112. Right now, is Brenda just laziness.

113. I want you to be a stronger person,

114. but that's your personality.

115. It's not that I'm not.

116. Just because I'm not yelling at them.

117. It's not yelling. I'm not wanting you to yell.

118. You know what Faye?

119. Brenda and my mom have a bad relationship.

120. - I'll fix it. - Fix what?

121. It's correct. - It's not correct.

122. All their problems come from your restaurant.

123. You've become like so frustrated.

124. You're like the hell with it.

125. I don't care anymore.

126. It's so upsetting.

127. This restaurant has put a strain on my entire family.

128. I really have to go.

129. I'm done.

130. Nobody understands how much stress I'm under.

131. I've borrowed, from my parents, a little over 60 grand.

132. If the restaurant fails I feel like I

133. would have failed my family.

134. But you know what?

135. We really need help.

136. If I don't smile, I'm gonna explode or gonna cry.

137. The restaurant is my life, but it became a burden.

138. It seems like it's slipping away.

139. And I feel like if this is go, I won't have anything left.

140. It should never be like this.

141. Both Faye and Brenda have requested

142. meetings with Chef Ramsay prior to him

143. arriving at the restaurant.

144. How are you?

145. Brenda right?

146. He realizes that this is the perfect opportunity

147. to get both sides of the story.

148. It's Faye, right?

149. Hello. Good to see you.

150. - Good to see you. - Likewise.

151. Good to see you too.

152. It's an honor to meet you.

153. Well it's, it's a pleasure seeing you.

154. And—

155. Thank you.

156. Obviously, you wanted to reach out

157. and have a word before we're inside the restaurant.

158. Yes.

159. I want to tell you some issues that I

160. have with my business partner.

161. My niece Brenda.

162. Tell me about the restaurant.

163. How did it start?

164. Faye had this idea and saw a location that she really

165. liked and approached my mom.

166. And she said that I would possibly be interested.

167. It kind of just took off from there.

168. You know and it seemed like it was the right thing to do.

169. And are you 50-50?

170. Yes, we're 50-50 partners.

171. Right.

172. So explain the roles of the restaurant.

173. I shop.

174. I cook. I clean.

175. - You're the chef as well? - Yes.

176. Wow you're busy.

177. So if you cook, shop, clean, what the hell does Brenda do?

178. Basically there's different days where I am serving,

179. and there's days where I'm on the line with Faye.

180. And it can get a little overbearing back there.

181. Because Faye, she's definitely a control freak.

182. She doesn't have confidence in me stepping into the kitchen

183. and being able to help her out.

184. And she is just like, no you're not doing it right.

185. And I sometimes feel like I'm an employee, not an equal.

186. I have to prepare everything for Wednesday when I take off.

187. Every day, literally everything.

188. Why can't Brenda prep for her one day running

189. that business independently?

190. She doesn't know.

191. She stay out with friends and she's very tired.

192. The kids tell me when I'm not there

193. we sit on the computer, watch TV.

194. What?

195. How does the business run on those nights

196. when your Auntie is not there?

197. Very smoothly.

198. Customers are happy with the food?

199. Definitely.

200. Things flow easy.

201. I feel like it's a disaster.

202. How do you know this is a disaster.

203. The customer come to me and tell me.

204. That happens.

205. Brenda's cooking in your absence,

206. how would you give that out of 10?

207. Six.

208. Six.

209. I give myself ten.

210. Oh wow.

211. If she wasn't your niece, would you fire her?

212. Yes.

213. If this wasn't your Auntie, would you fire her?

214. Yes.

215. How long can the business continue?

216. I'm giving myself about a year.

217. Really?

218. Wow.

219. Our numbers are horrible.

220. Oh, I see.

221. How much did you put into the business?

222. We put about $60 grand each.

223. Wow.

224. I'm afraid and scared that I will lose this.

225. In this time of my life, I don't see myself going to work

226. for someone and even get hired.

227. I really need Chef Ramsay to change Brenda.

228. But I have doubt that anything will change.

229. Brenda is not going to change.

230. OK.

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

232. - Thank you so much. - Thank you darling.

233. I'll see you back there.

234. After hearing two completely different stories

235. from the owners about why Zayna is failing,

236. Chef Ramsay arrives at the restaurant, anxious to see

237. where the problems lie.

238. So fresh flavors of food, seven days a week.

239. I'm glad it's fresh.

240. Hello.

241. Hi, my name is Amele.

242. Amele, nice to see you. And this is?

243. - Mark. - OK.

244. He's my son.

245. What do you do?

246. Help around with everything from cooking

247. to bussing serving.

248. - OK. - Seating.

249. Right, well good to meet you.

250. Let me sit down, have a good bite to eat, get up to speed,

251. and I'll catch up after.

252. Thank you.

253. Enjoy.

254. Oh boy.

255. If you'd like to have a seat on the couch.

256. Thanks.

257. Oh, I'm sinking down here.

258. I feel like I'm back on my grandma's couch.

259. Why have we got such high couches

260. in such a small restaurant.

261. I'm not quite sure I—

262. Wow, OK.

263. Now, how long have you been here?

264. I've been here for 4 and 1/2 years.

265. So you've been here since the beginning?

266. Yes.

267. The two owners, do they run the business together?

268. How does that work?

269. Fayza works here more days than Brenda does.

270. - Oh, really? - Yeah.

271. Aren't they 50/50 partners?

272. They're supposed to be 50/50.

273. But I would say it would probably

274. be a 75/ 25 difference.

275. Oh, wow.

276. Fayza is definitely the 75% or more.

277. And what does the other partner do?

278. Brenda is more laid back.

279. She prefers more talking to the customers

280. instead of being in the back with the kitchen.

281. So who's the boss.

282. The scary boss would be Fayza.

283. Fayza?

284. Is it Faye or Fayza?

285. she said to me her name was Faye, so.

286. Usually I call her Fayza.

287. Or sometimes when it's busy I'll call her Faye.

288. But there's people who call her Foo foo.

289. Foo foo.

290. I'll stick to Faye.

291. She's scary?

292. She is hell on wheels.

293. Wow.

294. If it gets busy, no matter what it is,

295. you will hear yelling in the dining room.

296. Everything that happens back there, our customers see.

297. Our customers hear everything.

298. - Wow, seriously? - Yeah.

299. Faye has an extremely short temper.

300. If something goes wrong all hell will break loose.

301. How do you get on with Mark?

302. It must be hard when you're working with the owner's son.

303. Yes.

304. If he see's something that's dirty,

305. he will leave it for somebody else to take care of.

306. Is he lazy?

307. When it comes to cleaning he doesn't do it full heartedly,

308. if that makes any sense.

309. So he leaves a mess for you when you come in the next day.

310. Yeah.

311. Thanks for the insights.

312. I'm going to look at everything and.

313. Well, wait a minute.

314. Mediterranean bistro, an exquisite dinning adventure.

315. Wow. Where's Mark?

316. Mark?

317. Oh, Mark he's—

318. Could you ask him to come over here for a second?

319. Thank you.

320. He want's to talk to you.

321. - Yes Sir. - Come here.

322. Come with him.

323. Got a little quiz.

324. Are you ready for this?

325. How do you spell bistro?

326. How do you spell?

327. Bistro.

328. B I S T R O.

329. Good.

330. And how do you spell dining?

331. D-I-N-N-I-N-G.

332. So you wrote this menu?

333. Dining is D-I-N-I-N-G.

334. OK.

335. Has anyone else mentioned it?

336. We have a lot of customers who have pointed it out to us.

337. Right.

338. Thank you Mark.

339. OK, now what would you recommend?

340. We do four different dips.

341. We'll do humus, baba ganoush.

342. Give me the four different dips.

343. I'll go for that yeah.

344. Let's go for the fava beans, the kibbeh roll,

345. and then let's go for the combo plates.

346. - All right. - Definitely.

347. Thank you my darling. - Oh you're welcome.

348. I'll place your order right now.

349. First impressions, the place is soulless.

350. Man.

351. Jesus Christ.

352. It's like dominoes.

353. They just keep on coming down.

354. Why is that?

355. Honestly.

356. Oh.

357. Jesus.

358. Man. Well.

359. You ready?

360. Three kabob, fava beans, and Zayna combo.

361. OK, let's rock and roll.

362. I am very proud of my food and I stand by it.

363. It's fresh.

364. It's made to order.

365. Chef Ramsey, is no way he would dislike my food.

366. The appetizer is ready.

367. Just take it out.

368. I'm confident.

369. Our food is good.

370. Damn.

371. Coming up, Chef Ramsay digs in.

372. Looks like the inside of a diaper.

373. And things go from bad to worse.

374. So who's not pulling their weight?

375. None of them.

376. As the staff is ready to jump ship.

377. Go ahead.

378. Walk out like you always do.

379. And later—

380. Ugh, gross.

381. Chef Ramsay is so frustrated—

382. My God.

383. That he resorts to doing something

384. he has never done before.

385. Fresh food, seven days a week my ass.

386. While the owners continue to blame each other

387. for the restaurant's problems—

388. The appetizer is ready.

389. Chef Ramsay is anxious to taste the food.

390. So this is our combination appetizer.

391. OK.

392. Wow.

393. Why is all that oil on there?

394. We usually drizzle the top of our appetizers with olive oil.

395. Drizzle or flood?

396. Usually we drizzle, but it looks like there's

397. a little extra put on today.

398. Yeah, I'll say.

399. Can I have a teaspoon please darling?

400. - Of course. - Thank you.

401. Wow.

402. you drizzle sparingly with a touch of oil, but look at it.

403. I've got little spoon-pools.

404. Little miniature bathtubs full of oil floating on the side.

405. It's gross.

406. Can you ask Mark, very carefully,

407. to stop staring at me.

408. Because he's scary.

409. He just stands there and stares.

410. OK.

411. Can I have a little dish first to put this oil in darling.

412. Oh yeah.

413. Hey Mark, he says stop staring at him

414. cause you're creeping him out.

415. You gotta be kidding me man.

416. Here's a little dish.

417. Ugh.

418. A teaspoon of oil.

419. Well who put the oil on.

420. I'm not quite sure.

421. I wasn't back there.

422. Wow, this is the humus?

423. My god, it's so thin.

424. It's just liquid.

425. Is it normally that runny? the humus?

426. I've been told it depends on the garbanzo beans.

427. Lady, you gotta stop blaming your fucking

428. beans for the humus.

429. There's times where the humus will be extremely thin,

430. and there's times when the humus will be overly thick.

431. Yeah, it's not the bean's fault, it's the chef's.

432. I feel like I'm always apologizing for the food.

433. All right darling, I'm done with that.

434. OK.

435. But I'm not a chef.

436. It's out of my control.

437. Who put the oil on top of the appetizer.

438. I didn't do the appetizer.

439. I did it.

440. He said it's a lot of oil.

441. It's tradition to put a good amount of oil on hummus.

442. So for Chef Ramsay not to like it is a shocker to me.

443. I should have made it for him.

444. That is a disgusting bussing station.

445. That looks dreadful.

446. There has to be a much better place

447. to put dirty dishes than that.

448. That's bad.

449. Amel.

450. It's weird how you just drop all those dirties there.

451. Yeah, that's where our dishes go.

452. Why not just walk 5 feet and put dirty plates

453. inside the plate wash.

454. I don't know?

455. How difficult would it be to walk straight into the kitchen

456. and put them in there?

457. Not hard at all.

458. Chef Ramsey is right.

459. But every time I try to open my mouth,

460. every time I have a suggestion, I

461. basically get told to shut up.

462. Thank you darling.

463. You're welcome.

464. Fava beans is ready.

465. OK, I'm coming to get it.

466. Fava beans.

467. Oh, and who put the zed on then.

468. What's the z?

469. The z for Zayna.

470. Kind of a design.

471. It looks like someone has puked up on my plate.

472. Aw, come on.

473. Does that look appetizing to you?

474. Yes.

475. It doesn't look too appetizing?

476. It doesn't look appetizing at all.

477. No. OK.

478. Thank you.

479. No problem.

480. That looks like the inside of a diaper.

481. I mean it's so bad.

482. Geez.

483. He said the fava beans look like someone threw up.

484. OK.

485. Tell him enjoy your meal.

486. I'm done there darling.

487. One mouthful, too much.

488. All right I'll get that out of your way.

489. - Thank you my darling. - You're welcome.

490. One thing I can confirm.

491. It taste the way it looked.

492. Dreadful.

493. Nope.

494. Not a winner.

495. OK, whatever.

496. You guys, this is crazy.

497. I can agree with Chef Ramsey about some of the items.

498. That's a first.

499. I will defend my food to chef Ramsey.

500. Because I know how healthy and delicious it is.

501. Chef Ramsay has only sampled a few dishes,

502. but is already questioning the food.

503. That looks like the inside of a diaper.

504. And owners Faye and Brenda

505. are questioning the feedback.

506. The food never comes back.

507. That's the first.

508. People always rave about our food.

509. Whatever.

510. If you're telling me my food's not good,

511. I'd love to see what's good.

512. Who put that kibbeh back?

513. I did.

514. They gonna be dry.

515. That's why I moved them when it's cooked already.

516. Kibbeh roll.

517. Mark.

518. I don't want to serve him.

519. Why not?

520. He's so fucking rude.

521. You should be confident in what you do.

522. So these are?

523. Kibbeh rolls.

524. Could you describe the dish?

525. Kibbeh rolls.

526. It's a bulgar wheat shell with sirloin ground beef

527. and pine nuts in the middle.

528. Thank you Mr. Sunshine.

529. Fresh?

530. Uh, kind of.

531. Wow, what does that mean?

532. She'll have them prepped for the week, like one week ahead.

533. Because it takes so much time preparing.

534. They taste, are they frozen?

535. Yeah, they're frozen.

536. Yes sir.

537. Do you know what it says on the front of the restaurant

538. on the banners outside?

539. About the catering?

540. No.

541. Go outside, have a quick look.

542. OK. Read it and come back in.

543. We'll have a chat.

544. Damn.

545. I know he can't spell.

546. Let's hope he can fucking read.

547. What did it say?

548. We care about quality and taste.

549. OK great.

550. What else did it say?

551. Began with f.

552. Began with f.

553. I didn't read.

554. I just read quality and taste.

555. There's three Fs there.

556. Now read it properly and come back and tell me what it says.

557. No problem.

558. Have a look.

559. Whatever you say.

560. - Oh man. - Right.

561. Three Fs.

562. Three Fs.

563. Fresh, flavorful, food.

564. Right.

565. And you're telling me now my appetizer is frozen because we

566. make a bulk of the bean a week.

567. Yeah.

568. I just read that, literally entering the building.

569. So I don't expect anything frozen.

570. Thank you.

571. Wow.

572. He said your fucking sign outside

573. says fresh, flavorful, food.

574. I said yeah.

575. This frozen.

576. He knew by the taste.

577. Kibbeh you cannot do it fresh.

578. Man.

579. You're not going to like what he has to say.

580. I stand by the kibbeh because we really use good ingredients.

581. I don't see in any Arabic home anyone

582. can make them differently.

583. The chicken's almost ready?

584. It's kinda not cooking on that side.

585. I don't wanna burn it.

586. It's not burning.

587. I need to mark it, and its done.

588. If It's done, it need to be off the grill.

589. Well it still needs to get marked.

590. It's not overdone. - It is.

591. It's not.

592. Maybe you should be doing all the cooking then.

593. Making drama for nothing.

594. Faye is over my shoulder micromanaging and just

595. constantly bossing us in the kitchen.

596. There's no time for burning meats.

597. I'm just over it all.

598. Could you take this please?

599. That's one item I could stand behind.

600. This is our Zayna combo plate.

601. Thank you there.

602. Wow.

603. It's the meat, just try slicing in there.

604. Wow.

605. And this one is the?

606. That's just a regular beef kabob.

607. The meat is just like it's boiled.

608. Just tasteless.

609. Everything is so overcooked.

610. We try to make our meat medium.

611. But that looks medium well, well done.

612. It's dryer than Mark's personality.

613. And the kafta, sadly is overcooked and dry.

614. It's dryer than the sands around the pyramids of Egypt.

615. It's dreadful.

616. And the chicken is bland.

617. Is the chicken fresh or has that been frozen?

618. The chicken is frozen.

619. What a shame.

620. Who cooked my lunch today?

621. That would be mixture of Faye and Brenda.

622. I think they tag teamed on the dishes.

623. I suppose when you tag team you'd

624. expect it to be twice as good, but this was twice as bad.

625. Darling I'm done.

626. Wow, that was disappointing.

627. Thank you darling.

628. Wow.

629. Trust me.

630. This has been a huge, huge disappointment.

631. There has not been one thing that he said he liked.

632. Not even one item, huh?

633. Let's come over, please.

634. Wow.

635. I don't know where to start really.

636. Faye, Brenda, I'm so disappointed.

637. The atmosphere is flat.

638. The decor is drab.

639. And I sat on the corner of a ridiculous cushion

640. opposite a large container of dirty shit.

641. They've never done that before.

642. That's what's bothering me today.

643. Um excuse me.

644. We do that every week.

645. I believe you and Vanessa use buckets don't you?

646. Don't put the buckets on the floor.

647. Well it doesn't matter if it's on the floor.

648. I don't think that's the issue.

649. I think the fact that the bucket's

650. in view of the customers.

651. The walk inside the kitchen with them.

652. But we have been told to use a bucket.

653. I always asked you guys to use a bucket so stuff doesn't

654. spill all over the place.

655. But we've never said to put it on the floor.

656. Yeah, you use a table or one of the chairs.

657. Then you take them back inside when they're almost full.

658. But they're still in front of the customers

659. if we leave them on the chair or—

660. We never put them in the floor.

661. I'm a little confused.

662. Do we leave them on the floor?

663. - Never. - Yes.

664. Wow.

665. But, set all that aside.

666. I've just had a bad experience.

667. And I felt the food was below standard.

668. The hummus was really very liquidy.

669. Why so much oil on there?

670. I have Arabic customers that like loads of olive oil.

671. When customers want more oil, don't

672. assume everyone wants more oil.

673. I don't even think it was olive oil.

674. What was that oil in there. - Olive oil.

675. It was olive oil. Wow.

676. That must be cheap.

677. What's funny?

678. Our product is not cheap.

679. Your product's not cheap.

680. OK.

681. So what's so funny?

682. That you said it was cheap.

683. It tasted cheap.

684. It's not expensive but it's not cheap.

685. I'm not going to argue with you.

686. But you sit there on your ass laughing your head off,

687. thinking it's funny.

688. I'm not going to get upset because of what you say.

689. No?

690. I'm just going to smile about it.

691. That's just your opinion. - How old are you?

692. 26 Sir.

693. I'd expect that if you were 16.

694. Because right now, Mark, it's very far from funny.

695. Can I continue about my lunch?

696. For me a kafta, when you bite into it,

697. it just burst with flavor.

698. This thing was dry beyond belief.

699. But this is number one seller.

700. This is what my customer eats every time they walk in.

701. But Faye.

702. Chicken was dry.

703. And the beef was dry.

704. Is that protein frozen?

705. - We buy it fresh. - I buy it fresh.

706. We marinade it.

707. - And I have to freeze it. - So there's a system.

708. Prep, freeze, and cook.

709. I don't know why you think customers

710. would leave their homes to come and eat frozen food.

711. I don't have a walk in freezer and I

712. don't have a walk in cooler.

713. OK.

714. So my option is to freeze it then cook it.

715. How long have you been functioning like this?

716. 18 months to a year.

717. No, It's been like this since day one.

718. I just wanted to let you know that I don't have the help

719. to prepare when I need help.

720. Right.

721. I cannot cut myself in half, have

722. my half here behind the counter and the other inside.

723. Sure.

724. But Faye, have you given up?

725. No.

726. Do you want to give up?

727. No.

728. I have nothing else.

729. I can't fight by myself.

730. What?

731. I need help.

732. From your family?

733. Yes.

734. So who's not pulling their weight?

735. None of them.

736. Chicken was dry.

737. But this is number one seller.

738. Faye not only believes that her food is impeccable.

739. I need help.

740. She also believes that she

741. is the only one in this restaurant who

742. is putting in a real effort.

743. So who's not pulling their weight?

744. None of them.

745. None of us?

746. You don't let anybody help you.

747. Brenda, what's going on?

748. Is your Auntie, on her own?

749. She's not on her own.

750. She's not.

751. She has to have her hand in everything.

752. She has to marinate.

753. She has to cut.

754. That's not true.

755. That is true.

756. When is the last time you cut the chicken or lamb, or beef

757. and you marinate it.

758. Many, many, times.

759. When?

760. Many times.

761. - No that's a lie. - Many times.

762. It's not a lie.

763. I have always stand with you in the back

764. and ask you, show me how to do this.

765. Show me how to do that. - I always tell you what?

766. Bring a piece of paper and pen and write it.

767. No you don't.

768. No you don't.

769. You don't say hey, come here.

770. Let me show you how to do this, so if I'm ever off

771. you can do it.

772. You've not been shown the recipes?

773. No.

774. And she never ask, so she see me—

775. That's not true.

776. She see me when I marinate.

777. I always go in.

778. What can I help with.

779. Every time I'm here.

780. Many times I brought in my laptop and I said let's

781. go through the recipes.

782. If she came and tell me I wanted to learn this.

783. I would never tell her no.

784. You always say Faye, I have to do it.

785. They can bring a piece of paper and pen

786. anytime when I'm doing something and write what i do.

787. That's not true.

788. When was the last time you were

789. shown how to cook something?

790. Never?

791. Minor stuff in the kitchen.

792. Seriously?

793. Like appetizers, but that's pretty much it.

794. - Really? - Yes.

795. In five years?

796. Yes.

797. You two don't sound like a niece and an Auntie.

798. When was the last time your auntie gave you

799. a compliment about something?

800. I don't get compliments.

801. When she cooks, all I hear from the customer is complain.

802. Nobody gets complimented.

803. She only cooks when I'm not here.

804. Just last week on Wednesday I was off.

805. On Thursday a customer walks in just

806. to complain about how horrible the food was when I'm not here.

807. I've never been told that.

808. You don't take it well from me.

809. I told you so many times you don't take it well from me.

810. When did you tell me?

811. When?

812. Know when the falafel was dry and burned.

813. I got so many feedback.

814. That's not true.

815. I'm very picky how everything's cooked on the grill.

816. That's not true.

817. If you don't believe me, ask the servers.

818. The server cooks the food when you're here most of the time.

819. No, they don't.

820. You don't cook all the time when she's here?

821. No.

822. No, I want her to answer.

823. So I sit on my ass when everybody else is working.

824. Yes and I tell you find something to do.

825. I've offered to cut chicken multiple times for free,

826. and I was told that I wasn't allowed to do it.

827. But I'm confused.

828. You want them to do it, but then they

829. say you don't let them do it.

830. No, they don't want to.

831. That's true.

832. That's not true.

833. - God's honest truth. - That's not true.

834. - No, no. - I offered.

835. I wasn't allowed to do it.

836. I offered to learn.

837. I offered to work for free to learn how to cut the chicken

838. and help her during the week.

839. I don't want you to be with me in the kitchen.

840. No I'm saying you told me—

841. I don't want you to be with me in the kitchen,

842. and that's why I will never tell you anything.

843. I'm afraid that she gets hurt.

844. When she's working her regular shift

845. and not even cooking she's hurting herself.

846. I don't usually hurt myself.

847. I need a bandage.

848. Every day Amel needs a bandage.

849. I've never poked myself with a knife here.

850. And then you're asking for a bandage all the time.

851. No, I really don't.

852. In the end it's not my job to cook.

853. I don't get paid to cook.

854. I don't get paid to do inventory.

855. I don't get paid any extra to do anything, but as a family

856. we do it just because we care.

857. You do my inventory?

858. I've done the take out inventory.

859. It's inventory.

860. She didn't say your inventory.

861. I do the bread inventory.

862. I do the bread inventory.

863. Maybe a few times, but not all the time.

864. Not All the time because I have my own job to do.

865. And when I come in and the dining room's dirty,

866. my first thing to do is—

867. Why is the dining room dirty.

868. Because the staff from the night before don't clean.

869. Really?

870. When it comes to cleaning, Mark does not do it.

871. There's a little bit more leniency.

872. Don't say that shit.

873. Don't point fingers because that shit happens.

874. I've came right after you've swept, and I've swept.

875. Mark, I'm going to tell you something.

876. By far, she does way more of her duties more than anybody else.

877. Is Mark lazy?

878. No he's not.

879. He's not lazy?

880. Actually he works the busiest nights.

881. He works the busiest nights, but when

882. it comes to bussing and cleaning and pulling his rope,

883. he doesn't pull it.

884. Mark does not pull his rope when it comes to his duties.

885. If you want to start pointing fingers Brenda.

886. No.

887. I was going to keep my mouth shut

888. and not say shit about anyone.

889. When you sit on your fucking phone, we're cooking, serving,

890. and you're sitting—

891. Negative.

892. Whatever, so I'm not going to say anything.

893. If I'm going to sit down and actually put food in my mouth.

894. Go ahead and walk out like you always do.

895. When you're here for five hours?

896. No, I'm not here for five hours.

897. You are.

898. This impromptu staff meeting

899. has gone from Brenda and Faye pointing

900. fingers at each other—

901. No when the falafel is dry.

902. The falafel was perfect.

903. To the blame game with the entire staff.

904. There's a little bit more leniency.

905. Don't say that shit, don't point fingers.

906. Including Faye's son Mark.

907. If you want to start pointing fingers Brenda.

908. When you just sit on your fucking phone,

909. and we're cooking, serving, and you're sitting—

910. Negative.

911. Whatever.

912. Go ahead.

913. Walk out like you always do.

914. When you're here for five hours.

915. No, I'm not here for five hours.

916. You are.

917. I wasn't going to talk shit about anybody, but OK.

918. I'll be yelled at, taking food to the third table over there.

919. By who?

920. By Fayza.

921. She will scream at me as I'm walking.

922. In front of customers?

923. I ask the TV to be off.

924. No, it has nothing to do with the TV.

925. These are different issues.

926. I have the scream at you to turn off the TV

927. because it has some bumping and grinding

928. and whatever is going on on TV.

929. And it pissed me off because I walk from inside.

930. Bumping and grinding what?

931. There's not bumping and grinding.

932. American video channel.

933. The solution Brenda have to change her shift

934. because I voice my opinion.

935. I changed the shift because you guys constantly bump heads,

936. and you constantly get into these great arguments

937. in this open kitchen in the dining room.

938. It's—

939. In front of customers?

940. In front of customers.

941. Wow.

942. I Need to see this place working tonight.

943. Just do what you normally do, so I

944. can have a chance of getting up to speed to see

945. how this place functions.

946. I'm going to get some fresh air.

947. Order lunch.

948. I'll be back later.

949. Thank you sir.

950. Wow.

951. And I thought the problems were just the food.

952. I can't handle this.

953. Nobody here is perfect.

954. Nobody here is perfect.

955. You just make it seem like when Mark and Vanessa are here.

956. But it happens when all of us are here Brenda.

957. You guys don't pull your weight.

958. Nobody pulls their weight.

959. And that's what the problem is.

960. I wish that we have a camera roll when Amel is working.

961. Here. - She works.

962. I never told you she doesn't work.

963. Nobody here works like the way she works.

964. Her mouth, yes.

965. I agree.

966. But when it comes to her work.

967. She goes the extra mile.

968. Her mouth is what gets her in trouble.

969. She's an awesome worker and she needs to know that too.

970. She'll work better.

971. I always tell her.

972. I always tell her that.

973. Nobody gets compliments here Faye, nobody.

974. I tell her thank you.

975. We had a great night.

976. Thank you have a good night.

977. Of course she doesn't tell you I tell her that,

978. but she comes back and cry about things.

979. Amel is not my problem.

980. What my problem is what he said about the food.

981. Anybody hungry?

982. I'm eating my frozen food.

983. Anybody wanna eat frozen food?

984. I'm glad you're laughing about it.

985. It's not funny.

986. Ironically, the only thing that Faye and Brenda

987. agree on is the food.

988. I don't want this to burn, because I

989. don't have time to make more.

990. It's not going to burn.

991. Unfortunately, aside from their issues

992. with each other.

993. That is the restaurant's biggest problem.

994. OK, are we ready?

995. Ready or not, we have to be ready.

996. What can I get started for you today?

997. Can I get an order of the falafal, and garlic sauce.

998. Definitely hummus.

999. No doubt.

1000. You got it.

1001. I'll be right back.

1002. Just explain to me how the line works.

1003. OK.

1004. The Tickets come out and we start to pull whatever meats,

1005. and we start cooking.

1006. Wow.

1007. OK, don't let me stop you.

1008. OK, Table one.

1009. Spicy hummus and beef shawarma with Zayna.

1010. I got it.

1011. Brenda, when you do the spicy hummus.

1012. Put more chili.

1013. That's why I cut these jalapenos.

1014. Use them.

1015. Please.

1016. We're giving them spicy hummus Faye.

1017. It's always made the same.

1018. - Spicy means spicy. - Whatever.

1019. Hummus. It's always very watery though.

1020. Is this it here? - Yes.

1021. How often is that made.

1022. Every few days.

1023. This is number one seller, so within just two, three days

1024. its finished.

1025. Right.

1026. That's disgusting.

1027. This is bad.

1028. That hummus is awful.

1029. Why is it so runny?

1030. The consistency could be better.

1031. Yeah, just a little bit.

1032. How are we ladies? Welcome.

1033. Hummus. How was that?

1034. Bland and runny.

1035. My apologies.

1036. It didn't have any flavor at all, and it's thin.

1037. It's runny.

1038. Phew, thank you.

1039. Fresh food seven days a week.

1040. My ass.

1041. He's leaving.

1042. I don't think Gordon Ramsey likes us.

1043. They're complaining about the spicy hummus.

1044. They said its not spicy.

1045. I can't believe this.

1046. Brenda, when people ask you for the spicy hummus,

1047. they want the spicy hummus.

1048. Enough.

1049. I don't need something explained to me three times.

1050. With Chef Ramsay seeing so many customers

1051. unsatisfied with the same watery hummus that he had at lunch,

1052. he has returned from a trip to a nearby supermarket with a plan.

1053. I'll show them how good their hummus is.

1054. Shh.

1055. Mums the word.

1056. Yes.

1057. Ladies, there we are.

1058. Gents the same for you.

1059. - Thanks. - My apologies.

1060. Sorry. Way too much oil.

1061. He's cleaning tables for us?

1062. That's for you to share.

1063. That's good.

1064. Much better.

1065. He keeps taking stuff and moving it.

1066. I don't know whats going on. - Man it's working.

1067. Creating a buzz here. They're loving it.

1068. Holy crap.

1069. I'm running out.

1070. That's good.

1071. Better?

1072. Yeah.

1073. Who would have thought that store bought hummus

1074. would be high in demand.

1075. - How was that? - Very good.

1076. This is better.

1077. Yeah.

1078. Much better. That had flavor.

1079. The other stuff.

1080. No.

1081. Brenda.

1082. All the chicken is done.

1083. Just give me a second.

1084. I'm making the damn salad.

1085. The chicken was just.

1086. That was nasty.

1087. I'm sorry about that.

1088. Oh no.

1089. No, no, no.

1090. They're ordering completely new entrees.

1091. She said she didn't like it at all.

1092. What happened to her?

1093. She said the chicken didn't taste good at all.

1094. Oh really?

1095. Its dry.

1096. Is it supposed to be minced like that?

1097. This is exactly the way it's served everywhere I know.

1098. I never ever have someone return their chicken shawarma.

1099. Now complaints, we have complaints.

1100. I understand.

1101. Let's call them a liar.

1102. I never have a complaint of dry or over cook the shawarma.

1103. I tasted most of the shawarma and I know how delicious it is.

1104. Can I go ask them why they didn't like anything,

1105. or like what their opinion is?

1106. Cause that's just—

1107. Do what you think is good.

1108. This has never happened before.

1109. Hello Ladies, how are you today?

1110. You've sent back everything, so I just wanted to come and—

1111. We just didn't like it.

1112. What did you not like about the items.

1113. The chicken shawarma tasted like rubbery.

1114. OK.

1115. And this was like vinegary and mushy.

1116. Was the flavor?

1117. It just wasn't, wasn't for you.

1118. OK.

1119. You guys are done?

1120. We're good.

1121. Whatever.

1122. All of a sudden people are food critics.

1123. What did they say?

1124. They thought the shawarma was rubbery.

1125. Our dolmas taste like vinegar.

1126. Whatever.

1127. If they don't like it, they don't like it.

1128. Wowzer.

1129. God help me.

1130. Beef kebab, is it ready?

1131. Ready.

1132. That ain't' medium. - This is the medium.

1133. No it's raw.

1134. Beef is still cooking for that plate.

1135. I'll fix it. - Leave it.

1136. leave it.

1137. Seriously, do what you always do.

1138. I'm fed up with Faye dominating in the kitchen.

1139. It's really hard to deal with.

1140. This one is like hard as a rock, and I got medium rare.

1141. That one's raw.

1142. Half of this beef is well.

1143. Half is raw.

1144. But these are medium.

1145. If I cook them more they will not be medium any more.

1146. But one of them was raw.

1147. That's what I'm trying—

1148. Stop commenting on everything please.

1149. I don't know why you're acting like I'm

1150. the one who's doing it.

1151. I cant handle this.

1152. Amel, why is she quick to jump down your throat.

1153. Why is that? - I don't know.

1154. If you haven't noticed, it happens to everybody who

1155. comes back here, even Brenda.

1156. Wow.

1157. Bloody hell.

1158. It's really rare.

1159. You know what, you can just take it.

1160. I'm good.

1161. This is supposed to be medium and it's rare.

1162. Let me see Mark.

1163. OK.

1164. That's cooked.

1165. That is raw.

1166. I wasn't talking to you Amel.

1167. Oh man.

1168. Redo it.

1169. It looks like shit.

1170. We never serve any night, we serve this?

1171. Seriously Faye, you're making me lose it.

1172. Oh my god. Flaming grill.

1173. Flaming fucking mess.

1174. That's disgusting.

1175. - We're done. - How are we?

1176. Hows the food?

1177. - It is stone cold. - Yes.

1178. I had that for lunch and it wasn't pleasant.

1179. My apologies.

1180. Thank you.

1181. The customers have given

1182. a very clear verdict on the food at tonight's dinner service.

1183. So Chef Ramsay decides to move on

1184. to an inspection of the rest of the kitchen,

1185. including the food storage.

1186. The freezers are busy.

1187. There must be three to four weeks worth of prep in there.

1188. What's that?

1189. Does that look appetizing?

1190. Mediterranean.

1191. Its not.

1192. Man. This one.

1193. Kibbeh mix.

1194. Leftovers in the home kitchen.

1195. No date.

1196. My god.

1197. Disgusting.

1198. God what a mess.

1199. This stuff has been in there so long it's all freezer burned.

1200. any chance of any flavor is gone,

1201. like the flame on the grill.

1202. Just boxes of meat kept in bulk.

1203. They say fresh, flavor, food.

1204. My ass.

1205. I say frozen, frozen, frozen.

1206. That's gross.

1207. It's dinner service Zayna.

1208. It's raw.

1209. Beef is still looking for that plate.

1210. I'll fix it.

1211. Leave it. Leave it.

1212. Seriously.

1213. Oh, I want to scream.

1214. And while Faye and Brenda continue

1215. to argue in the open kitchen.

1216. Boxes of meat prepped in bulk.

1217. Chef Ramsey's uncovering some alarming

1218. practices in the back kitchen.

1219. My god.

1220. Which include a massive amount of frozen food.

1221. Fresh salmon?

1222. Oh sure.

1223. Frozen salmon.

1224. Ugh, what is that?

1225. Welcome to my Mediterranean flaming grill.

1226. It's a broke bag.

1227. Looks like lamb in there.

1228. Ugh.

1229. Defrosting frozen mean in warm water.

1230. What a mess.

1231. Chicken Shawarma.

1232. Ugh.

1233. Does this lady really know how to run a restaurant?

1234. I don't think so.

1235. The logic has left the building.

1236. This is too many orders and none of them on the grill.

1237. I thought you took all the meats—

1238. I took out lamb.

1239. OK, well it disappeared.

1240. Can I show you something?

1241. Sure.

1242. Just to talk to you in private.

1243. Sure.

1244. I just want to show you something very quickly.

1245. What do you want back there for?

1246. This was in the sink in a bowl of water.

1247. We run the water on it to defrost it.

1248. Running hot water on it, what does that do?

1249. It's not hot water.

1250. I run cold water.

1251. It's warm on the outside, and solid in the middle.

1252. So when it's different colors like that,

1253. do you know what that means?

1254. The meat is cooked.

1255. Even before you start turning this into kafta,

1256. you're screwed.

1257. One more thing. What's this here?

1258. What are you doing over here?

1259. I'm defrosting some chicken.

1260. And why are you defrosting that?

1261. I marinated yesterday and I didn't

1262. have enough space in the fridge, so I

1263. brought inside the freezer.

1264. I disagree about the meat.

1265. Freezing the food, that doesn't make it go bad.

1266. I really don't get what he's saying 100%.

1267. Some of those customers tonight.

1268. The food that came back, were the customers right,

1269. or were they wrong?

1270. I never since I opened have that much food came back.

1271. Never.

1272. I don't think you understand how far you've slipped.

1273. Get real.

1274. I am.

1275. No you're not.

1276. Why are your customers coming back to your restaurant Faye?

1277. I don't know.

1278. They loved my food.

1279. They loved my smile.

1280. You're not being honest.

1281. You're not being honest with yourself,

1282. and you're not being honest with your customers.

1283. No.

1284. I've been honest.

1285. Your customers were complaining

1286. about the hummus, the dips.

1287. They weren't very excited.

1288. So I went and made some.

1289. Stay there.

1290. How is that?

1291. It's delicious hummus.

1292. Can you taste the difference?

1293. Yes, the texture.

1294. Now I have a confession to make.

1295. I actually walked to a store and bought it.

1296. You need to be 10 times better than store bought hummus.

1297. Otherwise, what's the point of running a restaurant.

1298. Tonight was a shock to me.

1299. Like wow!

1300. Why everything is coming back.

1301. There are certain plates I am very proud of and it came back.

1302. But it's not good enough.

1303. What you're doing is so wrong.

1304. And unfortunately because you're surrounded by family members,

1305. you've convinced yourself and them that what you're doing

1306. is right.

1307. Well I'm sorry, flaming grill it's not.

1308. Extinguished grill it is.

1309. And the problems Faye, are inside.

1310. Do you want this business to continue?

1311. I feel like I'm hanging by a thread.

1312. There's no point in running this.

1313. In vain and saying tomorrow would be a better day.

1314. That better day is not coming.

1315. I'm done.

1316. Next time on "Kitchen Nightmares."

1317. I feel like I'm hanging by a thread.

1318. Will Chef Ramsay be able to convince

1319. Faye to stay in the business?

1320. Faye, Faye.

1321. Will the family be able to resolve

1322. their differences.

1323. Nobody wants to help her because she's so critical.

1324. You don't want to miss what happens.

1325. Are you fucking kidding me?

1326. Don't ever use that word with me.

1327. Ever!

1328. When new shocking issues are revealed.

1329. There's no point in running this.

1330. This could be the biggest challenge all year.

1331. You, are going home.