The Kitchen Nightmare: A Story of Redemption and Family

In the midst of a chaotic kitchen, Chef Ramsay's arrival was met with a mixture of frustration and desperation. The staff, led by Sam, were struggling to keep up with the demanding service, and it seemed like everything was falling apart. However, with Chef Ramsay's guidance and expertise, he quickly got to work identifying the problems and finding solutions.

As the evening wore on, Chef Ramsay took charge, restoring order to the kitchen and bringing a sense of calm and focus back to the team. His no-nonsense approach and high standards were met with initial resistance, but eventually, the staff began to rise to the challenge. Sam, in particular, seemed to come alive under Chef Ramsay's leadership, pulling together the various components of the meal to create something truly special.

Despite the challenges they faced, Sam and his father, Joe, had been working hard to turn their restaurant around. They had taken a hit with their previous service, but had been determined to make it work. With each passing minute, it seemed like they were getting closer and closer to success. The kitchen was filled with the sounds of sizzling meat, simmering sauces, and lively chatter, as the team worked together to create a truly exceptional dining experience.

Just when it seemed like everything was under control, disaster struck. A dish came back to the kitchen, pink and undercooked, leaving Sam feeling deflated and frustrated. However, Chef Ramsay quickly stepped in, offering words of encouragement and guidance. His presence seemed to calm the room, and the team began to work together again, determined to get it right.

In the midst of all this chaos, Chef Ramsay took a moment to reflect on the true meaning of family. He realized that, despite their differences, Sam and his father had come together in a way that was truly special. They were working towards a common goal, one that went beyond just running a restaurant - they were building a future together.

As the evening drew to a close, Chef Ramsay took the opportunity to speak with Sam's parents, Joe and Kathy. He asked them each individually to write a letter to their son, expressing their hopes and fears for his future. The letters were read aloud, and it was clear that this was a moment of true transformation.

Sam's father wrote about how much he wanted to see his son succeed, but also acknowledged the struggles they had faced as a family. He expressed his love and support for Sam, and encouraged him to take risks and pursue his dreams. Joe's letter was heartfelt and sincere, and it was clear that he was willing to do whatever it took to help his son achieve success.

Sam's mother wrote about how proud she was of her son, and how much she wanted to see him succeed. She expressed her love and support for him, and encouraged him to be brave and take risks. Her letter was full of hope and optimism, and it was clear that she had no doubt that Sam would make her proud.

As the evening drew to a close, Chef Ramsay took the opportunity to speak with Sam again. He told him how proud he was of his son, and how much he admired his determination and spirit. He encouraged Sam to keep pushing forward, even in the face of adversity, and to never give up on his dreams.

In the end, it was clear that this had been a truly transformative evening for Sam and his family. They had faced their fears and overcome them, and had emerged stronger and more united than ever before. The kitchen may have been chaotic, but at its heart, it was a place of love and connection - a true American dream come true.

The next morning, as the restaurant began to open its doors once again, Sam and his father stood side by side, ready to face whatever challenges came their way. They had learned an important lesson about the power of family and determination, and they were eager to put it into action. The kitchen may have been chaotic, but with Chef Ramsay's guidance and expertise, it was clear that this was a team on a mission - one that would stop at nothing to succeed.

Years later, Sam and his father looked back on that fateful evening as a turning point in their lives. It had been a moment of true transformation, one that had brought them closer together as a family. They had faced their fears and overcome them, and had emerged stronger and more united than ever before. The kitchen may have been chaotic, but at its heart, it was a place of love and connection - a true American dream come true.

The staff, led by Sam, worked tirelessly to maintain the high standards set by Chef Ramsay. They were a team on a mission, determined to succeed and make their restaurant a success. The kitchen was filled with the sounds of sizzling meat, simmering sauces, and lively chatter, as the team worked together to create a truly exceptional dining experience.

As for Sam and his father, they continued to work together, side by side, in the kitchen. They were a team, united in their love of food and their commitment to excellence. They had faced their fears and overcome them, and had emerged stronger and more united than ever before. The kitchen may have been chaotic, but at its heart, it was a place of love and connection - a true American dream come true.

In the end, it was clear that this had been a truly special evening for Sam and his family. They had faced their fears and overcome them, and had emerged stronger and more united than ever before. The kitchen may have been chaotic, but at its heart, it was a place of love and connection - a true American dream come true.

"WEBVTTKind: captionsLanguage: enst claire shores michigan a summer resort community about 40 minutes from detroit located on prime real estate is jax a lakeside restaurant recently acquired by three bodybuilders bill scott and tammer let's do it scott and matt don't scott at the gym easy get it we all work out together and hang out together all of us our partners are in the restaurant jax is known for having great entertainment being the resort style place to come to it's like girls gone wild across the whole lake winter time there isn't much going on jax has had a reputation for bad food i don't think i'd ordered you again and so that's really in my opinion that's what killed us we really gotta fix this we brought aj in to run the kitchen here's the revise aj is tamer's father no that's your table that's your kebab i don't see the fish and chips man no you don't understand we put all this trust in him oh never mind the kitchen has completely fallen apart it's got to stop it's got to stop so we put him in the front of the house to act as the general manager just so we don't have to fire him because that is my partner's father can i help you with something i'll be talking to the customers flirting with the ladies and asking about the food in between on a business level i can't stand a man every night during hours he gets wasted he gets so drunk bring it on roso is my favorite drink i like to drink his own and we all gonna have music tonight to me it's not professional it's a nice life i like it i'm going to take them out and beat up scott he's dangerous he can hurt you if he wants to hurt you people are terrified of him no no one minute late i'm telling you a seat started getting calls from customers saying he scares everybody away so tamara and i had to make a decision to remove him from the restaurant unbelievable he's a silent partner i'm about to have a nervous breakdown a total mess we got aaron in to replace my father in the kitchen i'm looking for 53 calamari let's go i had only been here seven weeks and the whole ball of wax was uh was messed up i'm smelling fire i knew there had to be some changes but i wasn't gonna be allowed to make them because the owner is really happy with the menu it's just unfortunate that we have to take money from other avenues to try to make the place survive i'm the one that has the most investment i have almost a half a million dollars invested if we're about to lose this business i can't recover scott feels that we are running the business into the ground and he's losing all of his money we owe fairway eleven thousand dollars i mean we owe back sales taxes we owe back payroll taxes when you start getting to own the government money then you know that's an issue if things don't change i don't know how to make the place survive taking advantage of the frozen lake gordon snowmobiles his way to jacks wow absolutely amazing this restaurant is centrally located at the heart of five great lakes but they're in trouble i don't know why and i'm about to find out unbelievable jax wow what a place i'm actually not nervous but i hope he loves the food of course um aj so you're the owner no but scott is here and people are here yes and scott is the bouncer no why are you standing there looking for a fight come over here how are you doing how are you doing good good nice to see you nice to meet you too are you in training or what i've been training 24 years extraordinary are they real or they're so um you're the owner i'm one of the owners i thought his son is another one aren't you okay he'll be in this afternoon okay good and there's one more somewhere nice to meet you another gym nice to meet you yeah after meeting two owners and a general manager gordon decides to talk to each of them individually so that they can be totally honest about the problems at jack's now what kind of hours you put in 65 a week and scott put 65 in no we had to move him out of the restaurant he was scaring my employees holy why was scott pushed out because he's lost a ton of customers because of the things that he did we got complaints complaints and complaints why would you scare customers away you know i'm not sure maybe because i was intense you know but i want to be more involved what's the problem with the restaurant we have terrible food what's the problem with the restaurant i personally don't see a problem with the business it's really good okay um what's the problem with the restaurants aj what's he drinking about me you know he drinks oozo all the time you just turn around and drink a quick shot that's what he does make some 100 000 a year 100 grand yes ridiculous oh my god three individuals three completely different stories i haven't even tasted the food yet where'd you start oh my god okay here we go right nice to see without eric it's really important for me to see as much as possible i would try this omelette here just split it with a cake it looks like crap a crab omelette okay i'll definitely take one of the uh k almost okay then i'm gonna go after that for the uh honey peek and salmon okay and then um good old-fashioned fish and chips oh good yeah thanks excellent you just sat there staring at me like some big muscle head meatball me aaron what why do you swallow your crab with a k on the ground because it's not red my crab me i didn't want anybody to get the misconception it's artificial guarantee no complaints on this guaranteed that's a pretty bold statement excellent thank you my darling wow look at the size of that that's a lot of crap and you haven't told me about the k yet oh he said he wanted everybody to know that it wasn't real crab it's artificial crab so he spelled it with a case so there was no misconception so it's fake crab meat in a seafood restaurant on the water oh me holy crap rubber tasteless let's go straight to the trash oh my god he hated it why the fake crab was the number one reason the omelet didn't go over well he doesn't like the crab in there i i've never that was already here i didn't buy that stuff i don't want to use frozen fish it's not product that i'm absolutely overly proud of but at the same point i'm held accountable for all the inventory that the owners had paid for how's the food so far why are we serving fake crabbing and omelette i don't you did that you're the general manager why are you laughing i give the choice have you been drinking no the crab was shocking embarrassing and fake it tastes disgusting have you tasted that crap no i'm extremely allergic to crab and shrimp so i could there's nothing crab in there i understand it's among fish oh my god i'll let you finish it general manager my ass i'm being blamed he thinks that ashley did allow him to do that before letting him serve those types of harassers because let's play creme aj's the general manager he's supposed to oversee the food and now i'm hoping and praying that gordon says aj is the one that's bleeding his business okay uh fish and chips certainly the best looking thing i've seen somebody rubbery is it frozen the fish i believe it's frozen it is frozen when you take a bite of that cod it's almost like you've got a breaded condom in your mouth he said it was rubbery uh too greasy and it just said it tasted like a frozen cotton obviously he hit it right on the bottom so this is the same recipe that we've used here forever so i am for change i want the change good wow this one is the sam for that thank you sweet damn everything's just so sweet the dressing is like honey and so much of it absolutely disgusting quite possibly one of the worst salmon dishes i've ever eaten it's a pretty successful opinion though after one of the worst meals he's ever had is the chef aaron how are you doing gordon begins to explore how this perfectly situated seafood restaurant can serve such dreadful food that was horrendous why are you serving fake crab meat it's inventory that we have have you tasted that it's plain there's nothing to it it's just disgusting plastic it's exactly what it is the salmon dish that was shipped at its best sweet on sweet on sweet and sweet that's actually one of the top sellers that's why the place has got such a reputation for crap food it's still not clear who's in charge of the food he's in charge of food it's not true i have no control i follow you guys being thrown under the bus because all the recipes and the things that he didn't enjoy are things that were set in place before i even got here who's controlling the menu the owners are scott is that what you wanted here not at all i don't have nothing to do with food aj i want answers there are certain these are not under my control you're the general manager i tried not to have it go on but i get overruled aj has many excuses and never wants to own up to his faults it's terrible aj it's got to be your responsibility no no with no one taking responsibility for any of the problems gordon knows the best way to get any answers is to observe tonight's dinner service okay how did you like that cuts all right it's our first order we got tables tamara how are you doing brother after working a full day at his other job good to meet you nice to meet you tamara the restaurant's third partner arrives let me ask you straight out what do you think is wrong with the restaurant the food's like hit-and-mess it's inconsistent yeah and forget the father figure now but isn't aj responsible for the food and beverage in terms of running the restaurant and the kitchen yes and every time i asked aj to what was going on he was blaming the owners i do have the most difficult position being here i'm working with my friends and my father who is my family and that makes everything very difficult it sucks i'm gonna have a look around spend time in the kitchen in the dining room chef it's good to meet you yeah livewise finally this rice has issues take this out and at least try to stir it up or something you brought it up man i got to move it there's not enough depth in our kitchen yeah i got a big chunk here too what the man they've been set in their ways i don't know that they want to conform to a change do we have any rice yet nope i threw it out oh my god with a clear lack of support in the kitchen i'm here aaron has yet to send out the first wave of orders so it's christmas my lead is table 11. they don't have any food if it doesn't come in 15 minutes 15 minutes here's a big blue fillet up top 45 minutes into the dinner service and food is finally beginning to leave the kitchen keep it going 64 calamari i'll take it anytime as the dishes get rushed to the dining room customers are receiving food that's not exactly the way they ordered it we gotta send this back what's wrong with that it's supposed to be uh well done and it's rare and well done steak is the easiest steak in the world to cook we need this medium on the fly was overcooked there were the cheeses she said that she said it's terrible she didn't like it we need a chicken alfredo on the fly they hate that okay he wants this under the heat for we did here dude we're weeded here i've never seen frozen food so complicated unbelievable an absolute meltdown not just in the kitchen but the dining room as well just under 20 dishes have come back and more frustratingly it's frozen food they can't even cook that right unbelievable where'd your dad go i don't know aj's gonna have to get back up where is he aj is a general manager here now and he needs to be overseeing the restaurant we won't probably be coming back here the food was wrong we're gonna take care of this and then you know please come back because it's only gonna get better i don't know now just cop it buy them around on me okay so much money lost you guys i'm getting i'm giving away every damn meal that i have tonight everything i'm giving away free honest to god the last hour everything we gave away is free oh my god can it get any worse i'm watching food get thrown away in the garbage can that's my money going out the window it's just a disappointment i let it go on this long after a chaotic dinner service with numerous dishes coming back and comp food gordon confronts the owners with an important question that has yet to be answered who has the final say at jax we haven't come to an agreement on that we've only been in the business for one year aj he's been in the business for 40 years and we were relying on that to drive us to where we needed to be and he has let us down that's the truth that's what it is right so that's a tough spot for you yes my dad has made many mistakes here but my partners need to step up and understand he's my father and that makes everything very difficult you have to separate the father son nothing to do with business you have to let go that's the first and foremost crucial thing in this restaurant understandable i think aj is the main reasons why this business is extremely in whole and he's still taking his damn check every damn week we aj you're the one that makes all the money not us you know yeah how many hours are we scott that doesn't matter i put the money up not for you to lose it i put it up because aj was supposed to be a 40-year restaurant let me say something i booked eight parties big parties by thousands of dollars and that's the thankfulness i get from this man he's acting like a child you know be a man face up story after story after story after story i'm so sick of it i'm pissed there's so much food coming back last night that's not normal in any restaurant so i decided to get in early this morning have a good look round before any member of the staff come in that is salmon that's just marinaded in it's like an italian dressing oh dear what's this oh seafood restaurant on the water tuna and dyed pink to make it look authentic look at it my god unbelievable and here we have that looks like the mushroom risotto great risotto unbelievable alarmed by the state of the kitchen gordon is anxious to take the staff on a tour good morning there's something i want to show you guys yeah come with me come in the general hygiene in this fridge is a joke all right come round walking around want to get up to speed look at the ingredients checking what is that is that just taken from the steam table and dumped on the trolley and then whisked it here that's exactly what it is that should be straight in the trash hey i ate here yesterday yeah i'm not happy whoever's responsible 40 years in the business well experienced you have to seriously start opening your eyes this place is not right here we've got no chance i did not know that was going on item after items oh i was pissed what's this here i believe it's beef tips beef bets in blood that's nasty i need some answers aj it's pretty terrible and you know a lot of it lies on aj there's no excuse for it and that's the that's the classic of the day that ladies and gentlemen is a risotto take a good look unfortunately it's not a drawing that's real serious at his best it's a joke look at the collar of the chicken aj can i have a look at it yeah you've got to see it aj i do see it my father doesn't want to deal with the back vowels the back house is falling apart that's my frustration i'm sorry but it's not right it's got to be somebody's responsibility it's the owner's fault why would i blame myself for that i'm not going to live for that unbelievable trusting my dad is obviously not working look at where all our money is gone i'm really mad right now they can't go on like this get everyone together we're gonna just get everything cleaned up start scrubbing walls cleaning all the stoves get rid of all that food in there whatever's dirty garbage while the staff and owners clean the kitchen chef ramsay meets with local fishermen how are you nice to meet you to see what jax is not taking advantage of just outside its doors fresh fish the ice is what a foot deep uh this is actually about nine inches the size that tiny little rod yeah try it a couple times you might get something on there that that attracts them my god if you feel something then you pull it up perch i mean very tasty oh very tasty do you ever get into jacks do we eat oh yes i do what's the food like in there i don't like their fish so much because they use a little bit too much sauces and kind of lose the actual flavor of the real fish you know yeah you got something on there i think you got a fish pull it pull it pull it up yeah your ears on yeah oh yeah there you go you got one very good very good very good it's just nasty it is nasty and i've had people tell me when i eat at your restaurant i get sick and i start laughing thinking oh they're just full of they're not they do get sick gross this is up oh my god god look at them they're not bad cash today fantastic now i'm gonna um turn this into a really nice chowder okay once you guys have finished you're gonna come over have a bowl absolutely hey thank you very much get those pleasures let your hands warm see you later after an informative afternoon with the locals chef ramsay introduces the first of many changes designed to get jacks back on track you and you and i are gonna go make a chowder i'm gonna serve it in a bread basket something simple finished fresh local caught fish let's go up i'm pretty excited to prepare this food i i think that this is some of these changes are going to be what does it for us start off with touch of olive oil bacon onions celery with a touch of tabasco oh my gosh i'm standing here next to chef ramsay he's showing me food that he likes and he thinks will work you better take advantage of it that's all i can think of bang a really nice chowder yeah i'm gonna do a little poached salmon as well so salmon in three four minutes in there the whole thing has to ooze fresh out of the cold bouillon your broth over two easy dishes to make the pressure less on the line i'm excited yeah i hope you are with the special set gordon decides to implement one other change to the dinner service scott you said you want to be more involved tonight run a section present the menu welcome them hand over take the order push the specials and serve scott he's gonna get beat up really bad tonight i'd like to laugh at him a little bit he's gonna be running your section tonight give him your apron yeah i think we've got enough string to go around and um yeah prove that you're not some scary monster that wants to beat the crap out of everybody does that large egg have a smile or not sure give us one yeah oh it now okay yeah good luck push your specials excite them don't scare them with customers starting to arrive scott is embracing being a waiter the kitchen seems ready with the new specials i'll keep my eye in the window and communicate with you and everyone seems ready to make tonight's service a success i believe we have balsamic or vinegar i would prefer balsamic if we if i don't have you know bear with me if we don't have balsamic is raspberry okay okay how's he doing he's doing good he's doing that he's doing great actually why is his head all tilted like that i don't know what that would happen i have everything right after you guys thank you roly-poly look at chimpanzee hanging over a cage looking for something else come on give us some um yeah it's a half hour into dinner service and the new fresh seafood specials are a popular choice how many of us as the tickets pile in three special salmon and a chowder the challenge now is getting the food out god i need those special salmon special what i'd call for stuff and they'd be not listening to my organization and what i wanted to have come up to the hot plate one piece of salmon did you season it with salt like i said oh eat it i need it yesterday get it done not one table came out of this kitchen completed yet come on it's so frustrating looking at the cooks behind the line because they don't actually give a damn so aaron's got his work cut out and he can't work with that dead wood no chance with aaron's orders falling on deaf ears i'm dying dying for those alfredo's very little food has left the kitchen where's our food we haven't waited 45 minutes to an hour for our food shaking that's getting bad look you guys it didn't say cheese on the ticket i can't have cheese on the burger what are we gonna do we gotta fix this ah i don't know nothing well they're waiting forever for this food be honest i don't know about time they start showing the guy a little bit respectful but they're not tell me that one day i need a new bun for this kid burger please anton give me a new bun on now aaron look at me he's got to do it yeah you can't mop up for them can we run that come right back for that kid burger please the place is going down in flames the tickets are backed up nothing's coming out it turned into a total disaster an hour into dinner service virtually no food has left the kitchen my god and aaron who's only been working at the restaurant for a matter of weeks just toast me the croissant i need it yesterday i don't know what that is now faces the prospect of running the kitchen alone why do my items take so long there's too much of a headphone here i want to talk to you about it seriously to get it right and each and every one of you have to step up to the mark this restaurant hasn't got long to go unless we change we're changing with or without you so do as a chef says and listen okay it was good that chef ramsay came in and kicked them between the legs and they said hey get your together or get out you got 84 coming my way right grill fry okay chicken burger no cheese find me okay special salmon panko perch up top 84 up top food is finally coming out of the kitchen and scott is finally getting comfortable as a waiter i get not anything out of your way guys although diners are enjoying the new seafood specials how's the fresh perch great yes the rest of the menu is a disaster i need this a little bit more a little bit it's really blue that's not made well the complaint's gonna go straight back to the kitchen whoever's cooking the shrimp is overcooking it they gotta know before service do we tell them after the next dish is gonna be overcooked as well could be done straight away okay yeah customer can wait aj when they're in a crunch in the kitchen aj sometimes gets confused aj hey jay who's calling me of course we laugh because he waddles away but at the end of the day it's really not funny kids need to know first my friend then they stop overcooking it that's your job we got a complaint on the shrimp aaron listen listen we got a complaint on the shrimp series poorly cooked food or it was under cooked food or they weren't happy with the food we lost it we lost control is that ready this is not ready no this is not ready come on big boy sick of this you're going down quicker than the titanic they get better service at a shelter than they do here what the dude i don't know everything was screwed up give it to me again without all the grease in the bottom food got screwed up i need the whole sandwich we made this stuff with yet another meltdown in the kitchen chef ramsay knows drastic changes are needed there's no one behind there that respect you enough as the head chef and you need to stamp your authority on that kitchen i mean a joke it is a joke you're not an for your staff they're there to support you and i'm more off with you aj because you pass it to him if this was my restaurant your salary would be cut by 50 half your salary can benefit crucial areas that need supporting right now that's a big thing he is the motivation for me being here so cutting my dad's salary that's not a simple thing to do and i'm not a heartless cold-hearted person tomorrow there's gonna be major changes we're relaunching this place and i am gonna have them crammed in here like sardines in order to be ready for the relaunch gordon's team works all night to make jax a more inviting seafood restaurant now all night we've been working yeah we've made some really nice exciting subtle changes it's beautiful let's go let's go oh check it out very cool that's awesome this is sweet something which i can't believe you've never had in here i know fun for the kids yes a wonderful fish tank of course what do you think the boys in the ceiling those are great it's so great so simple but cool oh yes look at that look at the metal we've got the wool lined with corrugated iron so it just modernizes it up freshens it up those looks so nice and no more faded wood i hated those walls before nice little fresh fish tanks on the wall yes oh there's a little fish in there we've got the little fish tanks along the wall as well just so when you set in those booths you can have some fun that is great i was like wow especially because i thought the only answer to this place was a bulldozer it's incredible how he took something so simple and made it so warm and inviting it's great thank you so much a lot of you are very welcome now you're probably wondering why the rope is on the table yes this is the new menu yes wow yeah and on the back of the menu right now you can have some fun with the knots that is so cool okay we'll give the kitchen a touch of time when we get backed up how fun yes that's awesome so cool chef ramsay took it real simple he took a nautical theme we had he ran with it and some simple nice light touches and it's great i love what he did here it's warm it feels friendly i love it thank you now that the decor has been freshened up gordon introduces the most critical change for this restaurant a new menu fresh mussels crab cakes fresh oysters the fish tacos yeah nice poached salmon exactly like last night fresh delicious i'm glad the whole menu is gone i thought that menu was crap when i got here now that it's gone i'm pretty excited to prepare this food my favorites yeah fish and chips yeah with homemade tata sauce you now can stand proudly and announce that jax has the best fish and chips in michigan okay the menu is incredible i'm excited to actually be a part of this new restaurant in kitchen where it's needed big night we're relaunching jacks tonight and we're starting afresh people are going to come back to this place and finally enjoy coming back to jacks again okay we're ready don't it up with relaunch night upon them jax not only has a new menu to contend with but a winter storm as well cold this is crazy it's a winter storm but it hasn't stopped anybody from coming and these cars are backed up nearly half a mile now jack is back and if this doesn't work on re-launch night i'll take that rope and hang all three of them over the side unbelievable me it's cold i know this too you can tie you can play that's something that i like yeah everybody loves the new remodeling we did so they're having a lot of fun i'm the chef i need to control my brigade how much i want my chicken when you answer my questions i'm gonna do my best to be the strongest chef that i can be here all right this is gotta go it's really good with customers clearly excited about the new jacks the restaurant fills to capacity and the kitchen faces a monumental test okay sell me a fish taco you hear me fish taco how long let's go okay i can't talk with nobody listening come on guys answer him please fish taco this taco is taco the i'm dying on grill fry here man with aaron still fighting to get his staff on board all right so sorry there's a little bit of a hold up in there customers who ordered fried food are getting restless so you know there's a new look right now we're waiting for the food well bear with us if it takes a couple minutes for the food please how's uh chaperone doing i'm done with massive stress yeah losing mine i got food dying jesus christ these guys are i'm getting buried by grill fry i'm not getting any of their food everybody else's food is coming up they're burying me grill fry's getting beaten aj bill i need him to coordinate with me i need a fish and chip to sell right now i can't stress enough that aging he has 40 years plus experience of course i threw him in the kitchen to help us out i need two roasted chickens coconut shrimp coconut shrimps i don't need coconut shrimps when aj came back here to help numbers are you feeding me aj table 41. i want aj i sold 41 like 45 minutes ago okay never mind man you have to communicate you have to communicate yes yes yeah better than that better than that i can't even see him behind the line get a boxing just happening i can't see the shoulders that will hold up unbelievable 243 customers who's so far aaron's backed up in the kitchen he's asked for help aj's gone in there and made it worse if they're not careful this place can sink now i will see what's holding up those appetizers okay thank you coconut shrimp lead app how long you guys are killing me down there and you're bringing the whole kitchen to an end you're gonna have to slow the seating down okay these guys cannot keep up i'm hearing where's my fries where's my fish and then i don't hear her it's up in one minute i'm up in two minutes i wasn't hearing nothing so i was like screw that hey don't talk like that give me the food i asked for i don't need your lips i don't want to hear no damn arguing back here i hear people screaming at each other the only person that should be giving orders back here is aaron is that understood everybody excuse me did i hear an answer did i hear a yes i'd like to hear an answer you guys are killing me down there you're bringing the whole kitchen to an end with anarchy in the kitchen the only person that should be giving orders back here is aaron is that understood everybody the former silent partner decided it was time to speak up i'd like to hear and answer yes sir all right that's it believable scott came back here and he showed that he gave a you know where before i'd never see scott that actually helped me okay let's go i'm looking for a fish taco taco thank you beautiful that's nice looking food with aaron now finally controlling his kitchen orders are getting to the customers a lot quicker all right i almost have a smile on my face guys i'm almost smiley they're loving the food yeah here we go keep it going and more importantly you've got clarity with your brigade as dinner winds down thank you guys there's a problem with the night's final order of onion rings that look undercooked way on the cover chef aaron clearly follows gordon's advice and demands quality food and respect from his staff martini what are you doing smoking a cigarette did you sell those things those on your rings earlier so you could go do that no go look at them they're man all night onion rings have been beautiful look at them don't touch them i was in the background touch him i'll drop him again right now god damn that it can't happen good last table tonight the food has to be just as good at the end of the day as it is in the beginning holding his staff accountable till the last minute aaron is finally acting like a head chef scott yes good job with what you do with the kitchen oh thanks thank you i feel my partners realize that you know what i can be a benefit here i enjoy it yeah this helped me redeem myself to my partners i think that gordon ramsay saved my friendship my partnership and this business i for the first time in this restaurant saw each and every one of the owners working their ass off none of you were fragmented it was together we fixed the biggest problem in jacks and that was the food now you know what it's like to maintain that tama what's the most important thing you've got out of this week i got a partner seriously the most important thing i got a lovely compliment when i first met you big boy honestly i thought your days were numbered the rumors the crap and you've turned it around we know what we're doing if we put our minds together and we work together we can fill this place absolutely right there's only one thing excuse me tamar i bill we've all admitted that you know we kind of put ourselves out there aj never admitted to nothing you know a lot of this was his fault i never said i have no fault and i did the best i can with all the hours that way let me talk for a second on that exact point you are here way too much to be effective i know you think you're effective we don't think you're effective at 80 hours a week aj it would be the most generous thing you could do as a father for a son to step back cutting back on the hours okay and cutting back on the pay not a problem yeah not a problem i hope scott bill and tammer will see that the hours i put here were needed to run the business they probably will see it maybe on my deathbed they'll confess it but not before then that's hard that over the conversation it wasn't a personal thing at all it was it's needed for him too he can't be here that many hours it's good for everybody i can't wait yes to get back yes we're bringing you to the gym when you come back okay take care gordon thank you good night guys thank you for everything keep pumping yes yes sir after gordon left in the days that followed bill scott and tamra gave aaron the full authority to run the kitchen the menu and the staffing if you have anybody in here that has to go tonight you can remove them tonight aaron immediately fired two cooks and brought in two experienced sous chefs they don't know the way it was before and there'll be a new standard set and the partners realized although it was difficult they needed a new general manager to take over jax and so they fired aj he let it happen and what is done he did to himself you're right i can't put it on me you're right it just sucks that it is because that's your dad but you got my support firing my dad is what i need for this place to survive and he's gonna back us up on what we need to do just like any father would love their son we're now moving in the right direction we actually finally know what we're doing i think it's awesome we do three four nights like this it'll be a breeze back here thank you gordon this was an experience of a lifetime the three of us as owners have never been as close as we are right now great neck new york is an upscale community on the north shore of long island where competition among italian restaurants is fierce troviano's has been struggling to survive for the past three years owned by anthony trobiano and his girlfriend's parents they are now just months away from losing everything my desire to own a restaurant basically started right after culinary school uh working for other people look at that huh and then i said to myself why am i busting my ass for everybody when i could be doing it for myself yeah joe put a steak knife on there and then he came to me one day and says this place is available you want to buy it i don't know if it took balls or i was just playing stupid doing it they called right over me and asked him having a business together you know you see too much you're together too much there's resentment because of it appetizers one minute tim i i heard you mean and we've been together for six years we used to never fight ever i thought he was like the best person in the world and then we got here i'm like who am i going out with i want a whole new slip you should have two when it comes down to running the business it's really anthony that runs it hey change the ticket bro come on it it's my restaurant my rules and that should be the bottom line fire 14. at the beginning trobianos took off we didn't maintain the food coming out fast enough with quality and from there our business decreased there will be plenty of open tables believe me the early bird special was my idea any place you like it's bringing in people to keep the boat afloat how we doing folks everything all right forget about it i feel like i'm in florida it's crazy i'm working killing myself to pay bills i don't want to live like this i don't i don't really want to live this way anymore it's depressing i put my parents into this position they were finally getting comfortable and now they have no choice but to work or they're going to lose everything anthony he's only my daughter's boyfriend i put my faith i put my home my retirement my wife's well-being everything else on the line with this young man at the end of the day you know it is my name on the awning to think that my name is going down as well as the restaurant that would definitely be disappointing you guys have to run more food okay we are more the last three years have been rough by this time in my life i thought we would have been married had kids already if we don't get jeff ramsey's help there's no other options for us okay here we are oh it's for sale no that's an early bird dinner menu 14.95 me stupid sub shop right trobianos here we are hello hi there how are you how are you gordon please first name is joe joe good to see you very nice to meet you chef good to see you too pat nice to see you when chef ramsay came through that door i thought it was a blessing i think hopefully he'll put us straight so uh who came up with the bright idea of opening a restaurant you've bought a restaurant with your future father-in-law it was just an exciting thing you know you're able to purchase a restaurant as a dream of mine how old are you 28 29. so you're 25 when you opened it which is young to open the restaurant yeah yeah thought that was ready ambitious you know and have you trained in italian restaurants no i've not i felt i knew everything i still do are you that arrogant possibly i wouldn't open a italian restaurant without working in one i definitely think anthony needs to hear that he's arrogant because i say to him sometimes and he takes it as oh yeah you know what you're talking about i'm gobsmacked that a young man at the age of 25 would manipulate his future father-in-law to open an italian restaurant having never worked in a italian restaurant that doesn't make sense no offense i didn't pin him down and handcuff him and said you i need your house to put the restaurant you've got the house now chef ramsay was you know making me feel like it's my fault that the restaurant ain't doing too well i have enough pressure as it is you guys are struggling to get married and you've been married for a long time you know that level of pressure how did you manage that it's been rough because we can't do what we want to do anymore we just can't do it tiffany i hate it here and he'll get mad without saying this but i do i don't like it here it's not that i don't like working i like you honestly it's just hard sometimes having an anthony and my parents as partners tends to be difficult anthony says one thing and my parents say another and you know sometimes they clash whose idea was put that pathetic sign in the window me it's bringing some sort of customers in right yeah it seems everyone's in agreeance with you know the light-hearted decisions made by one individual what chef ramsay had to say to anthony was on point sitting back and just listening and you say to yourself wow what the hell are we doing why do we do this are we backing now chef ramsay feels one way and i feel another and at the end of the day the name on the awning is trobianos it's not ramsey trobiano's has unfortunately become known for one thing and one thing only it's inexpensive early bird special how are we doing that the restaurant is only minutes away from its nightly ritual hello how are you were you early of course put you right by the window oh my goodness one thing all the family agree on is that the food is great and anthony well he's certainly a confident guy now i may be in for a treat and right now it's time for the early bird here we go this is this is busy yes huh got there early aren't they 4 30 4 30. who eats that early right wow the decor matches the clientele drab fuddy duddy yeah and seriously old fashioned i feel like i've come to see my granny in a retirement home i can't eat dinner at 4 30 in the afternoon you enjoy your dinner i'm sure what would you recommend the trobiano salad is excellent it's chopped why would you chop it people seem to love it is that because of their teeth maybe it must be a nightmare knife forms right i can't stand here still need a few minutes i know i think i'm ready all right what would you like uh first thing eggplant tower okay then i'll have the chicken wrap shrimp please finally some fish what would you recommend the salmon is fresh it comes with potatoes and vegetables or pasta any pasta you like but you wouldn't serve spaghetti with the salmon yeah people get it all the time because they like to take the pasta home usually let's go for the salmon spaghetti bolognese okay excellent thank you wow two for one hold on you got it is he sleeping over there is he here we go right here table tens appetizers please i'm very excited to show chef ramsay what i can do i feel that there will be no faults in what i produce more there you go wow the eggplant tower oh my god when chef ramsay's advertising was coming out you can see his face like what is this i said oh my god we're dead that's definitely not homemade mozzarella there's ghastly stone cold solid and tasteless how are you madam how was dinner fair and what have you got in the bag what is that eggplant parmesan cheese oh lovely when will you have this for lunch tomorrow yeah so you're not coming back tomorrow no not tomorrow because you've got dinner there i like your british accent thank you i like your lipstick great spending time in the company the golden girls exactly kevin bring it out wow chicken wrap shrimp thank you chicken and shrimp when i got the chicken and where's the shrimp bingo i'm talking with that looks like chicken tastes like shrimp or they are salt i've never had shrimp that hard why would you stick a shrimp inside a chicken it's one of his creations i guess okay you ready jesus oh yes thank you again thank you jesus your shrimp was too hard rock hard like a bullet okay he says why would you put shrimp inside of a chicken he says i don't get it all right when the first dish came back i was i was disgusted pissed off i wanted to prove him wrong i wanted to show my cooking skills you know are up to par somebody please run this food that's a bolognese thank you thank you okay christ at whiting i'm dry and absolutely hideous pretty silent dry like really dry okay would you mind just would you like another piece okay your salmon was too dry he didn't want another piece he said this was brutal here you go wanna taste it throw it out when it came back i was just too pissed off to even taste it i was furious at chef ramsay saying that my food is personally i feel that it's the wrong opinion at this point i'm furious i'm curious it's only 7 p.m early bird customers have now left and at a time when restaurants are usually bustling trobiano's is empty all is quiet except it's time for the family to hear from gordon let's have a chat together one thing that was absolutely amazing this evening is the size of the portions when you serve an entree you're serving a second entree with it it's been confirmed to why we don't open for lunch because you're serving the lunch the night before so they're robbing you however that's not the biggest problem the food hideous the leaning tower pisa what what what's going on there with that the eggplant tower what was wrong that's not fresh mozzarella i'm really sorry that's processed commercial crap salmon did you see it when it went back to the kitchen yes i did yeah just because you may have the inclination that i'm acting like a dick it was dry i don't think you're acting like a dick i just didn't want to taste it myself it's hard to hear him get yelled at but chef he knows what he's talking about so he should listen to him every time a plate comes back to my kitchen i taste it and then the worst dish the shrimp in the chicken where did you go looking for the shrimp just seems unique now i'm even more concerned about what you're tasting i thought you had a better palette than the customers in there this evening it was hideous he could bust my balls about my ego but you should not be killing me over my food i know i'm a great chef i don't think he knew what he was talking about okay i'm out of here it's been a tough day for everybody goodnight guys 14.95 that's not easy that slapping a family in the face especially when they're half a million dollars in debt and it's tough i honestly don't know if i can turn this around oh dear dear right there i don't know we're so frustrated we're so worn out we're so beat up we don't know what the direction we're going anymore well obviously we have to find the right direction because we're drowning very quickly maybe this was a godsend that he came in do you know what there's no way i can sleep i'm gonna go back to the restaurant and actually find out what this guy's kitchen's like what's he working with before i start putting my plan together as gordon ventures into the kitchen the family continues their post-dinner meeting you need to take criticism better i'm gonna take criticism you're like oh these people know what the they're talking about you don't wanna hear it right you don't wanna hear it but you have to though like you gotta take it and be like maybe i am doing something wrong this is shocking what was the last time this was clean in size oh my goodness look at that the floor is caked to the grime oh christ oh my god you know what you do wrong take more control of these guys and i feel that you don't if you want me to take the control don't go check and judge me about anything that i do right behind me oh my god look at that there that is mouse or rat droppings oh my god a couple of hours ago i was feeling slightly embarrassed for them slightly concerned in a big way but now when a chef let go of his kitchen like this it proves he doesn't care i want to be more involved in the business end of things forget the business aspect and your portion is the hosting portion right here yeah i was going back to the hotel couldn't sleep had a look in the kitchen and i am absolutely gobsmacked how can you do that i mean that is say that again what is that what is that come here anthony how can you cook in this when was the last time this was cleaned the kitchen oh we try to do it on a daily basis i mean what have you seen under there underneath underneath here joseph would you mind having a look i don't think you've actually seen this down there i see it look at that oh god please anthony talk to me give me some form of feedback don't me give me something please oh they're asked to do it every day steph they're what they're asked to do with everything we're on our ass with half a million dollars debt and you're telling me now that you don't even clean that's what we have staff for right oh my god what's this then what's that on there the droppings they're not caraway seeds i couldn't imagine it was been that bad from the surface everything looks nice and nice when you start digging i can't just can't believe it isn't this your bedrock isn't this where it's all created from you can't create jack from here i swear to god i don't think you give a you should be absolutely ashamed chef ramsay came in like a bat out of hell and again just whipped the living crap out of me there's only so much you could do or say so why anthony give me something please oh my goodness come up with an answer anthony although i'm out of here i swear to god i am out of there i can't take much more of this it you got no chance i am out of there i am out of bed anthony's arrogance and his refusal to take responsibility for his kitchen have pushed gordon to his breaking point i am out of there when gordon ramsay walked out i said that was it we're finished we might just burn the place i don't know what to do you don't even want to help us when i saw chef ramsay going onto the street i was feeling a failure i had to tell him how i felt and just not let this slip through our fingers where do we stand i want to get this place back why have you given up then tell me there must be a reason because on the ambulance in there you gave up years ago anthony that's your family in there right and each and every one of them believe in you yeah don't you feel bad honestly don't you wake up at sleepless nights yeah i do i do you ever had that burden on your shoulders somebody's house not quite to this extent no i've been in the industry for 21 years busting my balls i've made mistakes yeah i've had failures but me have i learned from it exactly i'm trying to learn from it are you yes i am by that in there come on come on huh i think you've had it too easy you're one lucky boy to get hold of this restaurant at 25 and i don't see that level of humbleness slightly arrogant fine but a little bit of humility you know forward yeah jeff ramsey taught me you need to face reality you need to realize that maybe you're not the only one involved in everything time to get humble and turn the corner let's go we've just had a chat and now we're gonna clean when that place is clean and you see the difference you will respect it from a completely different level not just the kitchen the ingredients if that's not working what chance have we got let's do it together oh what's going on when i seen gordon ramsay come back in i said okay there's still a little ray hope declutter everything we get rid of all the food first yeah we're gonna give this place a really good clean at this point i'll do anything and everything that chef ramsay does suggest he's definitely a shot of reality it's kind of just snapping me back into place after a stressful night gordon chooses an unlikely spot to introduce the family to the first of many changes this is one idea okay in order to separate your restaurant from any other italian restaurant anywhere near great neck what do we get from cows make the milk the butter yeah cheese what do we do with milk and cheese what do we make mozzarella exactly exactly that who's milked a cow before know what oh my god miss glamorous pat gloves off please gucci gloves look at those gloves you could have prepared me a little bit oh my god nice and gentle now make sure your hands are warm ah yeah what's going on just try and keep it in the bucket this was so out there to milk your own cow i know i could really say something but i'm just gonna i'm starting to get a little excited here i never thought i'd see my wife milk cow she's over there playing with the others come on tiffany put both hands please nothing's coming out oh that's tiffany i'll just squeeze it oh my god look at this i can't believe i'm looking at a cow you've done that before no i just i watch a lot of westerns come on anthony what's the muscle in the tube this is running away you're not blaming somebody else again are you come on you're the chef well done okay on the back of last night's scenario just bringing you four together and having some fun was great because it looked like a family last night everyone was in their own little turmoil so today was really what we needed this now needs to be pasteurized we'll take it back and we'll start making our first ever fresh homemade mozzarella ready yeah um that was pathetic yeah teats are not your strong point right back at the restaurant gordon walks them through the process of making fresh mozzarella anthony push all the way out so it gets really nice and shiny perfect there you go look that's it you've got it i didn't know how to make vegemite we actually had a nice little learning experience 45 minutes a day chef ramsay's idea to make fresh mozzarella here is definitely putting a stamp on trobianos it's something that people are going to remember people going to come for with a number of bookings for friday night gordon decides it's an opportune time to implement another one of his changes okay tonight take down that sign the early bird's finished you don't need it you're running a restaurant not a retirement home let's go now that the early bird menu is a thing of the past gordon introduces pasta and mozzarella specials to the dinner service okay spaghetti lobster i don't want it flooded with a heavy coating of tomato sauce yeah yeah and over here homemade fresh mozzarella yes with caramelised red onions escarole bang beautiful all right 39 specials yeah okay good hello ladies going into dinner service i'm real nervous i got this buzz going on we got a lot of things on the line here so you want a mozzarella special yeah you can bring them out with the appetizers thank you two more specials taste taste taste yeah yeah i don't care if it's a sauce or a breadcrumb can you taste yes we're looking good looking good looking good come on the mozzarella is fresh they actually milked the cow in themselves right yeah and this is it delicious delicious mike spinach ravioli lots of ravioli eliminating our early bird special is a lot more difficult we have a lot more dishes to prepare for i need the lobster special we need to hurry up please let's go come on go go go go go anthony look at me taste you taste yes chef i gotta watch him yeah i'm probably gonna make a big sign i think anthony needs it saying you have to taste the food before it goes out oil kick his ass okay we're coming we're coming here we go here we go go mike we got a side of linguine garlic and oil coming up right after another he's busy this guy's getting absolutely slammed but he can move her he's definitely got talent but there's one thing this guy hasn't done is taste the thing from a chef's point of view how can you serve food out to the customers and not taste anything unacceptable beyond belief now i'm locked down while anthony might not be tasting his food the customers are another fettuccine well yes please and she wants to look at the menu so give him two menus anthony yeah table 17 they're complaining about their food saying it's this is too dry there's two more gentlemen said the same thing so they're going to look at something else you gotta kidding me anthony you gotta taste this food come on now we're playing games here we're in the business over here we're getting killed right now falling behind big time it's an hour into dinner service and a kitchen that is not used to being busy is starting to crumble all right it's 25 tonight by the time we go i'm gonna have to go where's my potatoes you've gotta be kidding me anthony was definitely getting his ass kicked tonight please get it out come on the food was taking too long people were scrambling because they were trying to rush go go go go hurry up oh something's burning with the kitchen already running behind michael's burnt entree has brought the dinner service to a grinding halt oh my god we'll regroup here we'll regroup okay on a night filled with more setbacks than successes anthony is trying to salvage the evening by pleasing the remaining customers there's like nothing i'm ashamed of myself and i didn't think it was as bad as the clientele found it to be you know could be i guess blinders that i was wearing you're not a pissed i am they think tonight was a disaster you know it's depressing and i know we have to change things i just don't know what to do oh my god tiffany and i's relationship has been rocky the stress that we've been through over the past three years has definitely proved to be the breaking point if the restaurant went to fail maybe we don't move on maybe that's the end of our road my god okay tonight didn't go by without its problems anthony from the first plate that left your kitchen to the last plate you didn't taste a thing you can't be that arrogant it was a travesty that is your job and the minute you don't do that don't call yourself a chef i never really tasted things beforehand never thought it was necessary i guess that just comes with the cocky and the arrogance of me you have got to taste if you're not tasting it what the customer's experiencing you know anthony should be tasting his food he should know why the clientele is complaining it's just hurting my business and it's hurting my family zamora we have to be different anthony it separates you from being average to something quite special if you thought tonight was busy oh hey god help me because we are relaunching this restaurant tomorrow i know it's late get some sleep a big day tomorrow see you in the morning good night i feel like you can't get any worse than it is now hopefully tomorrow is going to be a new beginning for everybody in preparation for the relaunch gordon's team worked through the night updating trobiano's stodgy interior good morning morning right big day today free launch day a lot of changes you didn't like this place when i first arrived yeah you didn't like the decor didn't like the lighting and it was bland are you ready for a change yes let's go come through come through out with the old in within you oh my god holy it's warm yes i couldn't believe what i seen i was definitely in the wrong place i was dreaming everything was unbelievable the chairs the table forts the booths i mean everywhere you look was beautiful oh look at this that's italy on there yes you're running an italian restaurant so we're gonna have some authentic italian pictures on the wall i used to hate this place they say coming in here but now with the new decor everything just goes really well together cause everything is just perfect it's romantic it's warm and more importantly it's sexy this is great look at this that is the mozzarella bar wow that's awesome are you happy happy good work goodbye good man come here no i'm happy i just can't believe it i can't it's more than i've ever ever expected it's beautiful it's a total fresh start you know we're gonna take them today and just keep moving forward okay good the menu absolutely crucial we've condensed it and it's simple and rustic oh my god okay no more salmon and bolognese sauce it's authentic portions have been trimmed and they're sensible portions he showed us the menu it was downsized the prices were better it's beautiful it's all in place now tonight is where it's gotta work i'm a little nervous for anthony this is where he has to show what he's made of so hopefully he can get that done coming up with relaunch upon them trobianos is finally put to the test the editor-in-chief of the bonneville team magazine they want to join us for dinner oh my god this could be a great opportunity for trobianos or it could be the final nail in the clock can anthony and the staff rise to the occasion the most important risotto you've made in your life or will they crack under the pressure what's the matter this was cold in the middle ah just when it was going perfectly well the soul comes back and at the end of service a shocking surprise that will change this family for years to come i was shocked i never expected this in a million years in preparation for the big relaunch gordon introduces the staff to the new dishes gone are the shrimp in the chicken and the dried out salmon in their place authentic italian dishes the soul smashing roasted potatoes rosemary garlic salmon the ribeye steak and the lamb ragu homemade mozzarella we've got hundreds of balls of fresh mozzarella right have a taste wow this is good taste is salad joe that's good oh my god everything is so delicious okay guys it is going to be a very important night and it is absolutely crucial we stay together on it one more thing i had a phone call from the editor-in-chief of the bonnevita magazine they want to join us for dinner oh my god i'm very nervous about tonight you know when he just told us about the critic coming that scares the hell out of me this is a real chance to put this place on the map just under 6 million people read that magazine per month tonight i have to make sure anthony stays on the right track with his cooking with tasting of the food everything is on the line this could be a great opportunity for trobianos or it could be the final nail in the coffin how are you good good hi how are you i'm joe how you doing how you doing oh it looks nice it looks just like a manhattan it's a car and i want to take this i just want to tell you we're trying something new we have a mozzarella bar here we go let's go so they've got one each so six slices there's six laces on there excellent c bang yeah 30 seconds 80 off you go there's one for you and one for you what this is this is delicious another one yeah for four i can't believe how well this is gone this is unbelievable it's extraordinary i'm gonna fill up on the appetizer you're tasting the food please tell me you taste it taste the stuff man it's very important to keep the standard sign we have to impress a lot of people we got a lot of things on the line here no one can make sure they're taking this i got to watch them now with troviano's busier than it has been in years the pressure is now on anthony to keep up with the orders but his staff must come through for him as well kevin table four i have no idea what that is bro seawall yeah with vegetables sorry danny i have two sixteens does not make sense buddy what's going on here the wait steph here is killing anthony you can't read the thing give it back to him yeah yes here take him rewrite it right here quick kevin gotta get these tickets sorted otherwise you're gonna get in 15 minutes yes sir yes while anthony gets the staff in line are they finished with it so is it fired right away i need to know joe scans the dining room looking for the bon appetit table any kind of volume yeah good eyes open yeah tony yes start pushing out these entrees now yeah you're on top of it stay on top of that baby done yeah that's okay all right enjoy wow yeah why can't i make fish like this please watch that you have potential yeah potential critic yes this and this very nice go go go go go go go is it really i'm so sorry okay no problem excuse me yes what's the matter in the middle what table is that oh hey just when it was going perfectly well the soul comes back when this came back the only thing that was running through my head was whether it was the boat at the tea table the traditional stuff is very good yeah chicken parmesan very good we want all the pastas the pork chops lambs to give everybody a little taste you wanted one of each um okay thank you okay no problem you're welcome how'd you know it's them uh they ordered everything on the menu they're asking questions they're asking questions they're ordering a lot of that is wine a food critic anthony table nine is six people yes one of them i think is the critic step it up yeah yes bounce back come on let's go okay we're gonna do table nine a very very very important table all right here we go three minutes on the pasta tony looking good looking good anthony yeah what's up risotto yes yes chef yes hey the most important result that you've made in your life look at that huh beautiful table nine risotto and ragu i need your second busboy please quickly nine please wow everything's on the line tonight if we don't make it then you know it's just going to be a disaster that looks lovely it's the relaunch dinner and tiffany has just delivered entrees to the editor-in-chief of bon appetit now all the family can do is hope i'm very nervous about the critics i really do think that my business is at stake tonight it's either going to make us or break us to the 5th victoria the fish and the chicken are really winners thank you and it's not over-cooked no it was nicely cooked it's good asking lots of questions and more importantly they're passing food round which is a great sign not happy with it you don't pass it how is the best you like it yeah very good right yeah that's a nice recommendation good thank you any complaints no no complaints at all it's great that they're here you know fantastic amazing it's a dream beautiful beautiful awesome i was at an all-time high with bon appetit knowing that if this positive review comes out that it's going to put trobianos above and beyond where we ever imagined with a wealth of satisfied customers and a good response from bon appetit trobiano's relaunch is a success but chef ramsay knew that anthony still had some unfinished business the restaurant's on his way tonight proved that but there's one more thing what is this beautiful wow beautiful make an honest woman offer shaken this is unbelievable this is coming from you yeah to us you've forgotten about it and if there's one thing that's missing it's that and i know personally how long you've been putting it off because of the pressure from the restaurant that is gonna put an end to it okay yeah speechless thank you get up there stand strong tiffany's a great girl she's put up with me for the past three years there was no better time than tonight to go ahead with this ladies and gentlemen i'd like to introduce you to our chef patron anthony tabriano i just want to thank everyone for coming here um you can see we've come a long way thanks to chef ramsay here and we've moved in such a positive direction that there's just one thing in my life that it hasn't been official tiffany can you marry me i was shocked that anthony proposed to me in front of everybody it was just incredible i never expected this in a million years i can't believe this it totally touched me to see anthony propose a tiffany and i know this is what he's wanted it's just unbelievable it's a dream come true you better make my daughter happy i'll kick your ass i have one more surprise for both of you i've arranged for both of you to get married tonight we were just totally shocked with all the excitement of everything else going on to top it off with a wedding come on i thought i was going to die oh my god this is crazy i love anthony i've been waiting for this for six years we have a new life to start so everything should just fall into place now tiffany and anthony have come together to proclaim their undying love through the celebration of their marriage i am sold with so many emotions it was an amazing night it's unbelievable there's no other word to describe all of this really ladies and gentlemen i just like to say this family has been a pleasure to work with chef ramsey did definitely save our lives you gotta be kidding me if he didn't come here six months from now we've probably been close i'm grateful my family's grateful and i hope this is a new beginning for all of us wow amazing i've seen many a dream turn into a nightmare tonight a nightmare turned into a beautiful dream 30 miles north of detroit lies the township of macomb county home to giuseppe's its owners joe borgia and his wife kathy have owned several successful italian restaurants in the span of 25 years after retiring they decided to open giuseppe's with the dream of passing it down to their son sam i opened it with the expectations that we would put sam on his feet and joe and i could just go to florida or wherever but it just hasn't worked out that way sam basically said dad i'm going to step up to the plate i want to work day and night you and mom can come a little better at a time but when they started working 20 hours a week to me it was like another empty promise you want to go get your son because every time we i try to explain he's got to walk away sam did you walk off the line no it's a nightmare for two reasons the lack of customers and the hell that goes out in the kitchen you're serving frozen salmon i mean no matter what you do you can boil it in grease no it's still gonna be talking about that's probably wrong you prove me wrong then i'm not supposed to have no input i'm not supposed to be able to change anything usually people roast them on the bar no that's the way you do it i'm just supposed to basically be a shadow and somebody that he can just say it's your fault okay dan whatever you say i'm brian i'm a truck driver but i chef here part time right here joe i've known joe for forever he's getting up there a little bit in years and he's just he's getting tired and i don't think that his son is stepping up to the plate you don't have to be back there i'm not i just kept pushing me too many hours they're not pushing you you're pushing you i'm a diabetic some days i don't feel like coming in some days i can't even roll out of bed but i have to be here that's my responsibility my sugar is low i'm up here i cooked that i got it my dad's health is not good by any standards and it's the most heartbreaking thing to see i just want my family to be healthy and happy everything else doesn't matter if anybody can help our family it would probably be chef for him i'm hitting away with a family in a restaurant that's in crisis the kitchen's run by father and son and they're constantly at each other's throat the mother's torn between them both she's actually here to pick me up wow we just got a smile that's that's a good sign i was excited and nervous but i knew once he was here everything was going to be fine nice to see my daddy and thank you so much for coming to put me up now the question's run by joe your husband my husband joe giuseppe and joe is the head chef and sansa sous chef exactly is sam taking over from joe or well that was the plan but it's not happening and i'm sure sam's a little disappointed he's 28 he must be ready for it now surely he's about the maturity of about a 23 year old right he's not ready and the russian's only going for two years yeah and i'm in debt big time i got my house in foreclosure i owe about 150 dollars outside of that outside am i losing the house if i can sleep anywhere but the business that's everything i have and at my age i can't start over again how does um joe feel about this he's miserable inside damn if this place fails i don't even know if we'll be together anymore this is it this is it this is my little play hope you brought your magic wand excellent thank you you're welcome i think chef ramsay may be overwhelmed this time it's not just as simple as a menu change or firing somebody i think it's a little more complex and i think this is where you'll be okay great that palomino sauce sam i know you don't want to listen to me yeah i do exactly how you say put way too much white wine on it and that's why you're getting the bearing you told me to put the white wine with joe overseeing the kitchen sam will be cooking a menu designed by his father for chef ramsay i think chef ramsay's gonna come in here order a few things and he's gonna say they're horrible welcome to the sepi's tutorial please allow my family and i to introduce you to the essence of italy the old world family recipes and cozy atmosphere this place has only been open for two years it looks like something from the 1970s hello hi hi john nice to meet you and you're one of the servers obviously i am one of the servers nixon what would you recommend my dummy i would recommend the eggplant rolantini that's our house specialty okay great and um i'll start off with the potato skins and the optional salad okay and i'll keep hold of the menu because i'm uh i'm gonna read on okay thank you so much you're welcome essence obviously my ass what do we got you need octopus salad yeah potato skins okay that's first and i'll guide you through when i saw chef ramsey ordered octopus salad every part of me wanted to say we're out of it can you please take the salad out of the window please but how would that look octopus salad that was quick thank you my dog enjoy thank you jesus the octopus like rubber excuse me jesus christ like a mouthful of hubble it should be done in a frying pan very slowly oh yeah i gotta dance let me get this potato skin is that normally that chewy that old pistol i think it is i've heard people say that before would you be my guest just come on be your guest please my daddy very tough but i tasted it i'm like oh my gosh we serve this i mean basically that's what it was that's what it tasted like horrible octopus is chewy horrible and how are the potato skins the cheese is um hideous not good yeah would you like to try one no i don't i've had enough how are we doing guys octopus is that is chewy these are hideous too cheese is disgusting oh boy i always brag about how good my food is and i'm good my restaurant is and if they don't step up to the plate i am going to cook every individual dinner in this restaurant pretty much a little bit hey quint rollantini thanks son you're welcome thank you i i think it's too much wine i mean that's my personal thing it's too much wine i you know i make a new one can't really identify any flavors because it's just absolutely piping hot almost like it's been nuked in the microwave for three minutes i can cook every dish that he had and i guarantee he was going to love every one of them one that's got only man and why aren't you back here well because maybe they should try you all see you know what's going on honestly sounds like there's a war going on it's incredible there's many complaints in two years relax my ass god damn it two ears coming up family is one thing we are in the business family tensions boil over i want to be the best chef but i want you to be my father too joe deals with his deteriorating health can't do it anymore man what's this sugar is low i'm fine diabetes is the worst disease you can have you know i've been without insurance since we opened this restaurant can gordon bring this family together is sam a good chef he's he he likes to cook or is this restaurant don't overcook it it's well on tam it looks like and family why can't you show me the set of balls beyond repair i've been doing that since i was 13 nice to you you don't see me see what you don't see me after sensing gordon's disappointment with lunch the family regroups in the kitchen we got to stop being the mother the husband the son family is one thing we are in the business yeah and if you think that it's that responsibility to be the chef you better be the goddamn best chef on the side of mississippi i want to be the best chef on this side it's we're in michigan but i want you to be my father too you know i just want to grab my dad and give him a hug and say look it's gonna be all right you just gotta trust in me a little bit now it's time for joe sam and sous chef brian to hear the cold hard truth from chef ramsay hello sir how are you nice to meet you you said on the back of the menu step into giuseppe's and i'm going to take you through a romantic authentic restaurant in italy i like the passion but the palettes that eggplant bland milky spongy and then piping hot in the middle like it had been blasted in the microwave it was it was yeah so you don't bake them fresh no chef we got probably three thousand respond that we did this question here and we didn't get one negative thing about the food so where the are they guys i don't know you don't need questionnaires they don't ring you up say by the way i'm not coming back they just don't come back they vote with their feet why are we serving potato skins do i want to come to an authentic italian restaurant with potato skins absolutely not a lot of people come here with their kids and their kids don't want uh i've lived in italy i've seen the italian families the way they eat together they don't serve children in italy potato skins with plastic cheese i'm gonna show you there's no reason to have potato skins on an italian menu joe i'm not asking for excuses i'm here to help yeah but everything i'm saying all you do is find me excuses don't me and i won't you do you understand yeah i got told in the car are the pressures facing this place but i can see why we're in the the food's crap guys i thought i had a job to do but now it's just become ten times bigger that's true i'll see you later on this afternoon get some rest thank you sir just definitely may have been born in italy but he's certainly not delivering italian authentic cuisine here in michigan he may say on the back of the menu but he's not delivering flavor that's for sure before gordon can formulate his plan to turn around the restaurant he wants to see a dinner service and the staff in action how are you today good how are you hi how are you my name is carol does that come off that looks like a cook or two hi how are you three yeah not a problem hi hoyo is everything okay here so far good are you ready honey i am i would like to add plant meat sauce meat sauce thank you thank you iron hole baby and here we go what's up everyone's gonna be uh order roast potatoes how can they be rich protectors in the microwave that's the program here so it just happened once has he lost his marbles my dad feels like he just needs to push the food out real fast you know he wants to melt cheese in the microwave but you can't take shortcuts like that it's horrible you know food comes out quick is that normal really quick too quick i think so what would you like i'll have the uh ravioli florentine thank you sometimes sailors or soups and then their main entree comes all at once i would like the knocky you guys want to do the wings as well enjoy okay i always call it fast food italian possibility yeah you're not wrong there the sauce is warm but the inside it needs to be warmed up okay honey hey brian can you please warm this for me yep more crap don't want it don't want a redo that was a ravioli with alfredo the pillows are hard well we have so much problem with that i i don't get it brian yeah the inside's a little bit on the cool side okay can i put it in the microwave unbelievable two things i can definitely confirm the first thing is they're fast unfortunately too faster than good the second thing is when they're fast they're sloppy over 12 dishes have come back and this place is about to explode unbelievable is everything okay tonight um i don't know if i like this too much do you want something else it's a little bit too lemony i'll be right there excuse me i'm gonna have a reorder here a little too lemony maybe we'll just take the one goddamn recipe maybe we should put your ingredients on a little bit olive oil what just straight olive oil or you want like a caramelity mix put your salt pepper and garlic in here yes coming through i got it i was trying to ask you what you wanted if i said calamari mix you should know what i mean i didn't hear calamari mix that's what i said to see my father not trust me was just getting down right frustrating i don't know what else to show my father this is supposed to be black and it wasn't black and that's all fat you need a new steak would they say i need a no did you want another steak yes okay medium rare blackened sammy you know what blackened means dad i put it on a flat top i put the cajun seasoning on i put it on there and i cook both sides medium wear black and is that what blackened is i do need another steak medium rare blackened okay very black and very spicy whatever where's the kitchen spice i got it over here sam is like a new puppy that you have to constantly pay attention to this is a joke he's now ready to run their business why don't we ever add thousand this line there's a towel right there i won't even wipe my ass with that there's towels right there it's taller down here joe did not like what the hell how's that steak on that redo you want me to cook it doesn't come out of my ass okay all right i hope it doesn't come out of your ass don't touch your stick what the hell sam get dressed out of there let's try to make them happy yo did not like after multiple dishes are returned joe kicks sam out of the kitchen okay sam get you us out of there and takes matters into his own hands you want to make somebody happy and that somebody happens to be your father you want to make him proud of you you want to make him believe in you but i don't know how to do that after 28 years i'm still trying now i'm really seriously starting to understand what it's like behind the scenes in the kitchen you've got brian there and sam cooking fine but too far so they're doing good all of a sudden joe walks in marks his orders and then disappears but when he walks in they'll send her attention and he talks them like dirt unfortunately that dirt's his son sad right that was tough we've got ourselves in a real horrible rut cooking in that kitchen because it's just slamming food i've never seen so much food go in a microwave in all my life it's like no one's striving to be better you tell me how you feel about the frozen food i hate it i'm embarrassed to say it's my food why don't you tell dad that you want to cook fresh dan i want to cook fresh i want to cook fresh hey sam a good chef he likes to cook i don't want my children insulted whether it's true or not it cuts me and only a mother would understand that and what's his weaknesses you're not commended you put 25 hours a week i used to work that with my when i had my first restaurant one day why haven't you been committed my father doesn't really talk to me that much and you know i've i feel that you sometimes you hate me no i don't want to be i don't talk to you because you don't put enough time here to get involved you waste your fire in your belly i mean what can you show me the same set of balls that i had and just go up there and try to make something out of it i've been doing that since i was 13 nice to you you don't see me you don't see me see what sam previous scrubbing floor is nice here i've been wanting you to notice me for a while i don't know how many times you looked at me and say hey holy good job not once this won't tell me about it you're not here long enough to do that sam i'm not long enough for you to say good job one time come on i don't know what else to say no matter what there's always a complaint i have not served him anything without him saying it's not done right it hurts i mean still to this day i'm almost 30 years old and that stupid hurts we've got our cards out on the table now i want to see the passion i want to see that little bit of flame relit the lights back on in the morning gordon wants to focus his attention on joe before the customer's coming let's have two minutes together not his battles with his son but his battle with a crippling disease how does it affect you that level of diabetes diabetes is the worst disease you can have i got pain on my legs every day and you have a uh proper medical insurance no i don't oh come on i don't okay we can't afford i had to cut it off you know i've been without insurance for you know since we opened this restaurant god's sake you know rest is the first thing you need you can't be here seven days a week i built this restaurant i've been putting in 70 hours a week i would like my son to run this restaurant than me kick back but sam doesn't follow through and now i'm stuck with this thing on my shoulder and i'm keeping digging until i dig myself out you can't be a master why not hey you've got to look after yourself you know you keep me posted on how you feel it yeah okay thank you thank you before gordon can turn around giuseppe's i want to turn up a notch he needs to test sam's abilities i want to cook off and reignite joe's passion both of you cook something unique anything you want the front of house staff i'm gonna taste they won't know who's cooked what but what they will know is which dish is the best because that dish tonight is going on as a special ready let's go the chef ramsay said that we were going to have the cookoff i kind of just wanted to do something simple but bold and hopefully impress chef ramsay and impress my father on top of it everything hand bought freshly made pasta fresh lasagna fresh salmon asparagus double pulled chops garlic basil blow me away okay i saw the salmon just caught out of the water maybe two hours ago i had to go for the salmon i love it i use steak center cup pork chop and i sear some scallops with some pancetta with some italian sausage and provolone cheese okay let's go okay right two dishes first one's a broiled salmon with asparagus coated an egg finished with problem cheese and the salmon has been char broiled next to that we've got a pork chop stuffed served on cyber grilled potatoes and gratinated with provolone cheese take a taste and then pass it down yeah i was confident in my dish because i always cook with a little flavor a little flavor to it okay we're gonna start with uh mum out of both dishes which one would you choose as a special i would take the pork chop put it with the potatoes not the pasta with the asparagus so bit of both that's a fair answer diplomat okay brian out of both dishes which one would you choose the uh pork chop pork chop yes right darling which one would you choose definitely the pork chop and the mushrooms okay freeze up the pork chop tony out of both dishes which one would you choose um i would have to say there's salmon salmon okay dawn if i was just looking at the menu and hadn't tasted them i'd probably go with the salmon but after tasting it i'd go with a pork chop right well done oh thank you yeah really well done sure i was a little disappointed i'm not gonna lie but at the same time i want him to be better than me because i need someone to look up to i need a mentor in my life my choice out of both those dishes they're both good enough to go on this menu tonight yes that's what's going to happen two specials congratulations you're the man good dish i wish he would have wanted to tell you the truth you know which station looked really good tonight you're gonna be cooking your father's special make sure you know the dish inside out you got it i'm real fired up not only because we're putting a new item out there that everybody's gonna taste but me and my father are gonna work together on each other's dishes and i know they're gonna be excellent with everyone feeling good about tonight's specials gordon begins to work on another problem of this restaurant the lack of communication between joe sam and kathy i'm here to help but it's it's every hour is changing because i've never ever quite come across such a difficult restaurant situation in all my life because the restaurant is one thing but the biggest problem is the family and what i want you to do i want you to write a letter and say in that letter what you really want to say to them both write that letter for me please don't show any of them yet my objective tonight is to push the specials you've got one made by the father and one from the up and coming son want to make sure that you sell them with joe momentarily out of the kitchen gordon sees a chance to speak with sam i will just give you two minutes to drew yeah tonight when you get out of here you get home i want you to tell me in a letter to your father yeah what you really feel about him what kind of figure that guy is in your life yeah i want you to put it on paper for me discreetly and i mean discreetly hi how are you good thank you first customers are here yeah here we go yeah booth over here okay we're gonna put the pork okay and the scallop on top um i am going to try the salmon right cheers special something special as well thank you okay here we go you're going to be expediting it now and you're on the line yeah yeah yeah good good man so it's going to be two pork giuseppe okay two pork chisapies all right let's show them what we're made of olive oil very nice what a breath of fresh air every dish like that yes yes sir salmon enjoy your meal two seven supports you got it i really like the pork chop don't overcook this ham it's just done once again joe can't give up control of the kitchen it's well done instead of expediting and making sure orders are filled quickly he's at the stove cooking sam's dishes it took 25 minutes for a calamari joe are you expediting no not really i can't read without my glasses your glasses around your neck this is his heart this is his place but he's got to learn that he can't always be in the middle of the action i can't do it anymore man what's going on brother he's going to kill himself my sugar is slow i'm up joe expedite let sound cook jesus christ want to switch i'll i'll dress them up well i can see man i got things back in on it i got snow chef ramsay wanted joe to expedite but that's italian in him never let go never give up never surrender help me pull him off right because that's the only way i mean literally we got to pull him on how'd you get my fat stove he's magnetized that is that a snake it's well done i don't like that steak i don't like it it's well done tam it looks like sam yeah kick him off that i'm sorry dude but your sugar's up you gotta get up thank you with joe finally off the line if that kid we don't let him stand and fail a few times he's never gonna stand up sam and brian regain control of the kitchen there my friend there you go tommy and finish the service very good and while the staff was cleaning up two seconds gordy cornered joe is it your wish that one day sam takes over yeah i want you to go home and just write a short letter how you feel about him what he means to you and what you want him to be one day i want you to talk from the heart and you've got to keep it between you and i i will i will even though the specials were a big success this restaurant still has a long way to go before it's ready for relaunch tonight wasn't good enough for this restaurant if we're going to establish any form of longevity i know we can all do better tomorrow we are gonna do better we're gonna relaunch and market this place so you get yourself off to bed yeah so you're gonna work for change i mean we wanna you're such a rottweiler okay good night immediately after the family and staff left chef ramsay's team went into high gear working through the night to transform giuseppe's into a contemporary italian eatery what a beautiful morning for a relaunch how are we good when i first arrived the restaurant was dated and it's almost like you'd opened a dated restaurant this is what you call a modern contemporary italian are you ready to see the new giuseppe's yeah yes good let's go let's go let's go come through look at this is it beautiful it was claustrophobic now it's a modern contemporary italian restaurant i just couldn't believe that something like this could be done in just the time that i slept i'm totally took him back by this it's like a different place new bastards new drapes nice new chairs oh my god oh my god he's holding sammy he's just born when i saw my father look at the pictures of me and him when i was a little boy you know when i saw a tear come to his eyes i almost lost it you feel like you're stepping inside something historic now it's modern yes i love it run by an amazing family joe i just i don't know how you do stuff like that you deserve it my man come here and you just doing it huh is it lovely it's beautiful isn't it beautiful huh i'm so happy because now we have a real chance it's a new beginning this is beautiful something even more important now marketing in order to re-launch this restaurant we're going to host the first ever giuseppe's bowl-a-thon with the american diabetes association yes i'm overwhelmed you know bolton for diabetes which i lost my brother and my mom so it's it's it's a big thing bullock for diabetes it took your brother it took your mother has not taken my taking you hi guys thank you so much for coming and thank you so much for being part of our first ever giuseppe's bowlethon we were greeted by a warm crowd cheering for us like we were some celebrities you guys hungry there you go it was great to see my father passing out soups and talking to the customers and getting them all excited about our restaurant thank you so much thank you appreciate it i have no words for this but i'm glad that you guys were here and helped spread the word about diabetes we're going to fight it and without the real people we're going to do it after the success of the first ever giuseppe's bowl-a-thon chef ramsay and the staff returned to the restaurant to prepare for the relaunch the condensed menu it's fresher it's quicker it's smaller and more importantly it's ten times more exciting the classic soups pasta violi minnesota soup that's the heartbeat of the restaurant okay the chicken parmesan look at that it's a new way modern and something complete when chef ramsay presented our new menu and i saw that all the old was off i was excited we're at 2008 now and here's the menu to prove it more importantly if this russian's got chance of survival we've got to communicate and stick together tonight right now i'm so excited i feel like i'm 18 years old again for tonight's dinner service chef ramsay has assigned sam to run the line and joe to expedite we've been given every opportunity now it's time for me to step up to the plate and knock it out of the park hello welcome to the new giuseppe's tractoria are you ready to order fettuccine kavanaugh feel mercy see how this product now ready rack and is this is a very very important night it's not just about the relaunch of deceptis it's their transition that's what got to take place tonight will sam step up to the mark and can joe let go and give sam the confidence to run this place time will tell all right i got three marcelo's coming right now i need them baby only 30 minutes into service medium well it's coming right after and stubborn joey's on the line cooking again yeah do you want to get off the line we got it i got three marcelo's coming on the fly i need them tammy dad get off the line oh maricela coming hard dude it's not gonna be you on the line you understand it my father wasn't letting go he doesn't need to be back there right in the action if anything he's making things more complicated priority chicken marsala what's wrong it's wrong oh sam yes not now buddy i've got pink chicken okay come on worry about that come on come on slow it down i'd rather wait an extra five minutes and send out pink chicken yeah sure take your time kind of having a problem with the lasagna ricotta's cool hey hey you guys fam they need this cooked more all right they said it's cold yes ma'am don't rush it we're not rushing yeah we are we're going right back this grill sucks yeah do you want to get off the line this thing is awful sam dan that's hard brother i've made the best things in the world off often i was again seeing the same thing my dad getting worn out getting angry dad go we got it if we can't handle it then we shouldn't be here and it was really starting to get to me two seconds yeah they have to learn to do it without you yeah take ten minutes out get some fresh air please hey they're fine get out please they have to learn all right i got this cracking i just gotta get a field mart working okay please do it man come on send it man let's go go go if i was rich i'm sure the hell wouldn't be here well i'd still be here there yeah steve we got tamara on this bread sit down i've got the bread hell that guy's unbelievable unbelievable this guy is incredible he had to leave the line he's down and out and he's beat so they've got to step up to the mark and it's now or never for those guys they've got to do it for joe the restaurant and more importantly for themselves come on there you are thank you you're welcome that table was here half an hour after us enjoy and we still haven't received our food yet honey it's coming how are we doing here sammy coming man can i plate this look at it i'm plating it i'm not playing i'm plating it okay great you want a goddamn award i heard all the noise in the kitchen i mean it's a zoo back there if they're screwing around it's hard to run a smooth chip i do apologize for the delay okay we got a seafood platter there you go dear please enjoy your food hey yeah quality up here where's the quality right here yes quality's there thank you unfortunately brian's goofing off is causing sam to lose his focus you want quality i got you quality huh and the customers are feeling the effects i apologize that's particularly scary can you please reorder this for me what's the matter with this the insides are on the court side come on okay brian sam give me a minute from behind the line sounds like we're around food's coming back raw all i want to do is cut the around and just concentrate a little bit because if you concentrate won't come back raw we waited an hour for our food now i'm sitting here 20 minutes waiting for raw fish just quit the around you'll see a difference in the standard come on guys i know we can do better you're here we can do better come on they just concentrate yeah sure screw that it's stunned cold and rolling you know whose fault all this is tonight it's his the people are done eating and she hasn't got her dick i haven't even gotten my food i want to leave all right you know who i blame i blame all this on you it's not difficult so stop making pathetic excuses here we got chef ramsay giving us a hand and now you're gonna turn around and basically spit in his face and say it's your fault that i suck that's horrible i feel sorry for the man honey it's coming we don't even want it hold on i'm just gonna slow down stop being a goofball throwing food out there good great nothing complicated outstanding good man good man b6 is ready to walk we got a table walking let's go guys get back in your truck right coming to me looking for excuses i got no excuses you just said you blame me in the oh yeah when i first arrived that's cool thanks jeff huh what a idiot folks being this together right i would never come back here again cement mixer you guys are paying the ass where's brian in this hugely important dinner service hey three marcelo is coming on a fly i need him sammy dishes started to come back sam yeah i've got pink chicken pull it together come on and when chef ramsay tried to restore order quit the around you'll see a difference in the standard brian couldn't handle the criticism you know who i blame i blame all this on you get back in your truck right coming to me looking for excuses thanks chefs and packed it in supposed to be in this together right what a idiot guy's a pain in the ass leaving a father and son to rely on each other to save this restaurant come on i'm not giving up i'm not giving up all right ryo marsala is it audrey marcel is coming right now okay i think you're the size okay i got shrimp scampi coming on a fly uh salmon right after you got it we got this all right i couldn't have asked for any better father son finishing off yes yes chef i'm so happy to know that me and my father can work side by side without trying to kill each other i mean it's a great feeling that's what i always wanted excellent hey what a difference they look great beautiful delicious yeah it is so delicious yeah you did an excellent job today sam i'm proud of us you know what i mean i think overhaul my son did really really good he pulled through so that shows me a lot he made me realize that family it's everything and that's what we have with each other this place is good at work bob after an incredibly successful relaunch the only thing left for gordon to repair is the family we have come a long way from the first minute i walked in here i saw a family that wasn't even talking to each other they're talking over each other and nothing was sinking in i asked all of you individually to write a letter and before i go i want you to read the letter kathy to joe and sam i see that our lives and the way we exist and treat each other is not acceptable any longer we need real change before it's too late joe i don't want to be a widow please try to trust in sam you need to teach and support him you need to let him make mistakes you need to pull back my beautiful son it's time to stand up you know this has always been for you and about you and your new life don't be scared it's time for you to shine and start busting some ass love ma and kathy well done my darling that was tough sam you know how the woods i thought maybe we didn't have time yeah well dear dad this letter is coming straight from the heart i have always looked up to you dad i really truly only want you to be proud of me it feels like i am a big disappointment to you because of my past immaturities i really am sorry if i disappointed you even more sorry if i hurt you i love you dad all i want is to take this restaurant over and let you relax we is all we have and without each other we are nothing love your son sam amazing and now the man the reason why we're all here take your time to sam hi sam i am writing this few words to let you know that this last couple days you made me realize how important you are to me and i came to realize that you are ready i want you to take charge finally i am really proud to have a son like you p.s never stop loving you and i'll be there for you no matter what happens love you then you're an amazing family you've just forgotten it this is the closest i felt to my husband and my son in a really long time my father saying that he loves me and he's proud of me and he wants me to take over it's everything i always wanted it's my dream come true chef ramsay brought back the love that we had that we almost lost and i'll never forget that you are the american dream good night good night youst claire shores michigan a summer resort community about 40 minutes from detroit located on prime real estate is jax a lakeside restaurant recently acquired by three bodybuilders bill scott and tammer let's do it scott and matt don't scott at the gym easy get it we all work out together and hang out together all of us our partners are in the restaurant jax is known for having great entertainment being the resort style place to come to it's like girls gone wild across the whole lake winter time there isn't much going on jax has had a reputation for bad food i don't think i'd ordered you again and so that's really in my opinion that's what killed us we really gotta fix this we brought aj in to run the kitchen here's the revise aj is tamer's father no that's your table that's your kebab i don't see the fish and chips man no you don't understand we put all this trust in him oh never mind the kitchen has completely fallen apart it's got to stop it's got to stop so we put him in the front of the house to act as the general manager just so we don't have to fire him because that is my partner's father can i help you with something i'll be talking to the customers flirting with the ladies and asking about the food in between on a business level i can't stand a man every night during hours he gets wasted he gets so drunk bring it on roso is my favorite drink i like to drink his own and we all gonna have music tonight to me it's not professional it's a nice life i like it i'm going to take them out and beat up scott he's dangerous he can hurt you if he wants to hurt you people are terrified of him no no one minute late i'm telling you a seat started getting calls from customers saying he scares everybody away so tamara and i had to make a decision to remove him from the restaurant unbelievable he's a silent partner i'm about to have a nervous breakdown a total mess we got aaron in to replace my father in the kitchen i'm looking for 53 calamari let's go i had only been here seven weeks and the whole ball of wax was uh was messed up i'm smelling fire i knew there had to be some changes but i wasn't gonna be allowed to make them because the owner is really happy with the menu it's just unfortunate that we have to take money from other avenues to try to make the place survive i'm the one that has the most investment i have almost a half a million dollars invested if we're about to lose this business i can't recover scott feels that we are running the business into the ground and he's losing all of his money we owe fairway eleven thousand dollars i mean we owe back sales taxes we owe back payroll taxes when you start getting to own the government money then you know that's an issue if things don't change i don't know how to make the place survive taking advantage of the frozen lake gordon snowmobiles his way to jacks wow absolutely amazing this restaurant is centrally located at the heart of five great lakes but they're in trouble i don't know why and i'm about to find out unbelievable jax wow what a place i'm actually not nervous but i hope he loves the food of course um aj so you're the owner no but scott is here and people are here yes and scott is the bouncer no why are you standing there looking for a fight come over here how are you doing how are you doing good good nice to see you nice to meet you too are you in training or what i've been training 24 years extraordinary are they real or they're so um you're the owner i'm one of the owners i thought his son is another one aren't you okay he'll be in this afternoon okay good and there's one more somewhere nice to meet you another gym nice to meet you yeah after meeting two owners and a general manager gordon decides to talk to each of them individually so that they can be totally honest about the problems at jack's now what kind of hours you put in 65 a week and scott put 65 in no we had to move him out of the restaurant he was scaring my employees holy why was scott pushed out because he's lost a ton of customers because of the things that he did we got complaints complaints and complaints why would you scare customers away you know i'm not sure maybe because i was intense you know but i want to be more involved what's the problem with the restaurant we have terrible food what's the problem with the restaurant i personally don't see a problem with the business it's really good okay um what's the problem with the restaurants aj what's he drinking about me you know he drinks oozo all the time you just turn around and drink a quick shot that's what he does make some 100 000 a year 100 grand yes ridiculous oh my god three individuals three completely different stories i haven't even tasted the food yet where'd you start oh my god okay here we go right nice to see without eric it's really important for me to see as much as possible i would try this omelette here just split it with a cake it looks like crap a crab omelette okay i'll definitely take one of the uh k almost okay then i'm gonna go after that for the uh honey peek and salmon okay and then um good old-fashioned fish and chips oh good yeah thanks excellent you just sat there staring at me like some big muscle head meatball me aaron what why do you swallow your crab with a k on the ground because it's not red my crab me i didn't want anybody to get the misconception it's artificial guarantee no complaints on this guaranteed that's a pretty bold statement excellent thank you my darling wow look at the size of that that's a lot of crap and you haven't told me about the k yet oh he said he wanted everybody to know that it wasn't real crab it's artificial crab so he spelled it with a case so there was no misconception so it's fake crab meat in a seafood restaurant on the water oh me holy crap rubber tasteless let's go straight to the trash oh my god he hated it why the fake crab was the number one reason the omelet didn't go over well he doesn't like the crab in there i i've never that was already here i didn't buy that stuff i don't want to use frozen fish it's not product that i'm absolutely overly proud of but at the same point i'm held accountable for all the inventory that the owners had paid for how's the food so far why are we serving fake crabbing and omelette i don't you did that you're the general manager why are you laughing i give the choice have you been drinking no the crab was shocking embarrassing and fake it tastes disgusting have you tasted that crap no i'm extremely allergic to crab and shrimp so i could there's nothing crab in there i understand it's among fish oh my god i'll let you finish it general manager my ass i'm being blamed he thinks that ashley did allow him to do that before letting him serve those types of harassers because let's play creme aj's the general manager he's supposed to oversee the food and now i'm hoping and praying that gordon says aj is the one that's bleeding his business okay uh fish and chips certainly the best looking thing i've seen somebody rubbery is it frozen the fish i believe it's frozen it is frozen when you take a bite of that cod it's almost like you've got a breaded condom in your mouth he said it was rubbery uh too greasy and it just said it tasted like a frozen cotton obviously he hit it right on the bottom so this is the same recipe that we've used here forever so i am for change i want the change good wow this one is the sam for that thank you sweet damn everything's just so sweet the dressing is like honey and so much of it absolutely disgusting quite possibly one of the worst salmon dishes i've ever eaten it's a pretty successful opinion though after one of the worst meals he's ever had is the chef aaron how are you doing gordon begins to explore how this perfectly situated seafood restaurant can serve such dreadful food that was horrendous why are you serving fake crab meat it's inventory that we have have you tasted that it's plain there's nothing to it it's just disgusting plastic it's exactly what it is the salmon dish that was shipped at its best sweet on sweet on sweet and sweet that's actually one of the top sellers that's why the place has got such a reputation for crap food it's still not clear who's in charge of the food he's in charge of food it's not true i have no control i follow you guys being thrown under the bus because all the recipes and the things that he didn't enjoy are things that were set in place before i even got here who's controlling the menu the owners are scott is that what you wanted here not at all i don't have nothing to do with food aj i want answers there are certain these are not under my control you're the general manager i tried not to have it go on but i get overruled aj has many excuses and never wants to own up to his faults it's terrible aj it's got to be your responsibility no no with no one taking responsibility for any of the problems gordon knows the best way to get any answers is to observe tonight's dinner service okay how did you like that cuts all right it's our first order we got tables tamara how are you doing brother after working a full day at his other job good to meet you nice to meet you tamara the restaurant's third partner arrives let me ask you straight out what do you think is wrong with the restaurant the food's like hit-and-mess it's inconsistent yeah and forget the father figure now but isn't aj responsible for the food and beverage in terms of running the restaurant and the kitchen yes and every time i asked aj to what was going on he was blaming the owners i do have the most difficult position being here i'm working with my friends and my father who is my family and that makes everything very difficult it sucks i'm gonna have a look around spend time in the kitchen in the dining room chef it's good to meet you yeah livewise finally this rice has issues take this out and at least try to stir it up or something you brought it up man i got to move it there's not enough depth in our kitchen yeah i got a big chunk here too what the man they've been set in their ways i don't know that they want to conform to a change do we have any rice yet nope i threw it out oh my god with a clear lack of support in the kitchen i'm here aaron has yet to send out the first wave of orders so it's christmas my lead is table 11. they don't have any food if it doesn't come in 15 minutes 15 minutes here's a big blue fillet up top 45 minutes into the dinner service and food is finally beginning to leave the kitchen keep it going 64 calamari i'll take it anytime as the dishes get rushed to the dining room customers are receiving food that's not exactly the way they ordered it we gotta send this back what's wrong with that it's supposed to be uh well done and it's rare and well done steak is the easiest steak in the world to cook we need this medium on the fly was overcooked there were the cheeses she said that she said it's terrible she didn't like it we need a chicken alfredo on the fly they hate that okay he wants this under the heat for we did here dude we're weeded here i've never seen frozen food so complicated unbelievable an absolute meltdown not just in the kitchen but the dining room as well just under 20 dishes have come back and more frustratingly it's frozen food they can't even cook that right unbelievable where'd your dad go i don't know aj's gonna have to get back up where is he aj is a general manager here now and he needs to be overseeing the restaurant we won't probably be coming back here the food was wrong we're gonna take care of this and then you know please come back because it's only gonna get better i don't know now just cop it buy them around on me okay so much money lost you guys i'm getting i'm giving away every damn meal that i have tonight everything i'm giving away free honest to god the last hour everything we gave away is free oh my god can it get any worse i'm watching food get thrown away in the garbage can that's my money going out the window it's just a disappointment i let it go on this long after a chaotic dinner service with numerous dishes coming back and comp food gordon confronts the owners with an important question that has yet to be answered who has the final say at jax we haven't come to an agreement on that we've only been in the business for one year aj he's been in the business for 40 years and we were relying on that to drive us to where we needed to be and he has let us down that's the truth that's what it is right so that's a tough spot for you yes my dad has made many mistakes here but my partners need to step up and understand he's my father and that makes everything very difficult you have to separate the father son nothing to do with business you have to let go that's the first and foremost crucial thing in this restaurant understandable i think aj is the main reasons why this business is extremely in whole and he's still taking his damn check every damn week we aj you're the one that makes all the money not us you know yeah how many hours are we scott that doesn't matter i put the money up not for you to lose it i put it up because aj was supposed to be a 40-year restaurant let me say something i booked eight parties big parties by thousands of dollars and that's the thankfulness i get from this man he's acting like a child you know be a man face up story after story after story after story i'm so sick of it i'm pissed there's so much food coming back last night that's not normal in any restaurant so i decided to get in early this morning have a good look round before any member of the staff come in that is salmon that's just marinaded in it's like an italian dressing oh dear what's this oh seafood restaurant on the water tuna and dyed pink to make it look authentic look at it my god unbelievable and here we have that looks like the mushroom risotto great risotto unbelievable alarmed by the state of the kitchen gordon is anxious to take the staff on a tour good morning there's something i want to show you guys yeah come with me come in the general hygiene in this fridge is a joke all right come round walking around want to get up to speed look at the ingredients checking what is that is that just taken from the steam table and dumped on the trolley and then whisked it here that's exactly what it is that should be straight in the trash hey i ate here yesterday yeah i'm not happy whoever's responsible 40 years in the business well experienced you have to seriously start opening your eyes this place is not right here we've got no chance i did not know that was going on item after items oh i was pissed what's this here i believe it's beef tips beef bets in blood that's nasty i need some answers aj it's pretty terrible and you know a lot of it lies on aj there's no excuse for it and that's the that's the classic of the day that ladies and gentlemen is a risotto take a good look unfortunately it's not a drawing that's real serious at his best it's a joke look at the collar of the chicken aj can i have a look at it yeah you've got to see it aj i do see it my father doesn't want to deal with the back vowels the back house is falling apart that's my frustration i'm sorry but it's not right it's got to be somebody's responsibility it's the owner's fault why would i blame myself for that i'm not going to live for that unbelievable trusting my dad is obviously not working look at where all our money is gone i'm really mad right now they can't go on like this get everyone together we're gonna just get everything cleaned up start scrubbing walls cleaning all the stoves get rid of all that food in there whatever's dirty garbage while the staff and owners clean the kitchen chef ramsay meets with local fishermen how are you nice to meet you to see what jax is not taking advantage of just outside its doors fresh fish the ice is what a foot deep uh this is actually about nine inches the size that tiny little rod yeah try it a couple times you might get something on there that that attracts them my god if you feel something then you pull it up perch i mean very tasty oh very tasty do you ever get into jacks do we eat oh yes i do what's the food like in there i don't like their fish so much because they use a little bit too much sauces and kind of lose the actual flavor of the real fish you know yeah you got something on there i think you got a fish pull it pull it pull it up yeah your ears on yeah oh yeah there you go you got one very good very good very good it's just nasty it is nasty and i've had people tell me when i eat at your restaurant i get sick and i start laughing thinking oh they're just full of they're not they do get sick gross this is up oh my god god look at them they're not bad cash today fantastic now i'm gonna um turn this into a really nice chowder okay once you guys have finished you're gonna come over have a bowl absolutely hey thank you very much get those pleasures let your hands warm see you later after an informative afternoon with the locals chef ramsay introduces the first of many changes designed to get jacks back on track you and you and i are gonna go make a chowder i'm gonna serve it in a bread basket something simple finished fresh local caught fish let's go up i'm pretty excited to prepare this food i i think that this is some of these changes are going to be what does it for us start off with touch of olive oil bacon onions celery with a touch of tabasco oh my gosh i'm standing here next to chef ramsay he's showing me food that he likes and he thinks will work you better take advantage of it that's all i can think of bang a really nice chowder yeah i'm gonna do a little poached salmon as well so salmon in three four minutes in there the whole thing has to ooze fresh out of the cold bouillon your broth over two easy dishes to make the pressure less on the line i'm excited yeah i hope you are with the special set gordon decides to implement one other change to the dinner service scott you said you want to be more involved tonight run a section present the menu welcome them hand over take the order push the specials and serve scott he's gonna get beat up really bad tonight i'd like to laugh at him a little bit he's gonna be running your section tonight give him your apron yeah i think we've got enough string to go around and um yeah prove that you're not some scary monster that wants to beat the crap out of everybody does that large egg have a smile or not sure give us one yeah oh it now okay yeah good luck push your specials excite them don't scare them with customers starting to arrive scott is embracing being a waiter the kitchen seems ready with the new specials i'll keep my eye in the window and communicate with you and everyone seems ready to make tonight's service a success i believe we have balsamic or vinegar i would prefer balsamic if we if i don't have you know bear with me if we don't have balsamic is raspberry okay okay how's he doing he's doing good he's doing that he's doing great actually why is his head all tilted like that i don't know what that would happen i have everything right after you guys thank you roly-poly look at chimpanzee hanging over a cage looking for something else come on give us some um yeah it's a half hour into dinner service and the new fresh seafood specials are a popular choice how many of us as the tickets pile in three special salmon and a chowder the challenge now is getting the food out god i need those special salmon special what i'd call for stuff and they'd be not listening to my organization and what i wanted to have come up to the hot plate one piece of salmon did you season it with salt like i said oh eat it i need it yesterday get it done not one table came out of this kitchen completed yet come on it's so frustrating looking at the cooks behind the line because they don't actually give a damn so aaron's got his work cut out and he can't work with that dead wood no chance with aaron's orders falling on deaf ears i'm dying dying for those alfredo's very little food has left the kitchen where's our food we haven't waited 45 minutes to an hour for our food shaking that's getting bad look you guys it didn't say cheese on the ticket i can't have cheese on the burger what are we gonna do we gotta fix this ah i don't know nothing well they're waiting forever for this food be honest i don't know about time they start showing the guy a little bit respectful but they're not tell me that one day i need a new bun for this kid burger please anton give me a new bun on now aaron look at me he's got to do it yeah you can't mop up for them can we run that come right back for that kid burger please the place is going down in flames the tickets are backed up nothing's coming out it turned into a total disaster an hour into dinner service virtually no food has left the kitchen my god and aaron who's only been working at the restaurant for a matter of weeks just toast me the croissant i need it yesterday i don't know what that is now faces the prospect of running the kitchen alone why do my items take so long there's too much of a headphone here i want to talk to you about it seriously to get it right and each and every one of you have to step up to the mark this restaurant hasn't got long to go unless we change we're changing with or without you so do as a chef says and listen okay it was good that chef ramsay came in and kicked them between the legs and they said hey get your together or get out you got 84 coming my way right grill fry okay chicken burger no cheese find me okay special salmon panko perch up top 84 up top food is finally coming out of the kitchen and scott is finally getting comfortable as a waiter i get not anything out of your way guys although diners are enjoying the new seafood specials how's the fresh perch great yes the rest of the menu is a disaster i need this a little bit more a little bit it's really blue that's not made well the complaint's gonna go straight back to the kitchen whoever's cooking the shrimp is overcooking it they gotta know before service do we tell them after the next dish is gonna be overcooked as well could be done straight away okay yeah customer can wait aj when they're in a crunch in the kitchen aj sometimes gets confused aj hey jay who's calling me of course we laugh because he waddles away but at the end of the day it's really not funny kids need to know first my friend then they stop overcooking it that's your job we got a complaint on the shrimp aaron listen listen we got a complaint on the shrimp series poorly cooked food or it was under cooked food or they weren't happy with the food we lost it we lost control is that ready this is not ready no this is not ready come on big boy sick of this you're going down quicker than the titanic they get better service at a shelter than they do here what the dude i don't know everything was screwed up give it to me again without all the grease in the bottom food got screwed up i need the whole sandwich we made this stuff with yet another meltdown in the kitchen chef ramsay knows drastic changes are needed there's no one behind there that respect you enough as the head chef and you need to stamp your authority on that kitchen i mean a joke it is a joke you're not an for your staff they're there to support you and i'm more off with you aj because you pass it to him if this was my restaurant your salary would be cut by 50 half your salary can benefit crucial areas that need supporting right now that's a big thing he is the motivation for me being here so cutting my dad's salary that's not a simple thing to do and i'm not a heartless cold-hearted person tomorrow there's gonna be major changes we're relaunching this place and i am gonna have them crammed in here like sardines in order to be ready for the relaunch gordon's team works all night to make jax a more inviting seafood restaurant now all night we've been working yeah we've made some really nice exciting subtle changes it's beautiful let's go let's go oh check it out very cool that's awesome this is sweet something which i can't believe you've never had in here i know fun for the kids yes a wonderful fish tank of course what do you think the boys in the ceiling those are great it's so great so simple but cool oh yes look at that look at the metal we've got the wool lined with corrugated iron so it just modernizes it up freshens it up those looks so nice and no more faded wood i hated those walls before nice little fresh fish tanks on the wall yes oh there's a little fish in there we've got the little fish tanks along the wall as well just so when you set in those booths you can have some fun that is great i was like wow especially because i thought the only answer to this place was a bulldozer it's incredible how he took something so simple and made it so warm and inviting it's great thank you so much a lot of you are very welcome now you're probably wondering why the rope is on the table yes this is the new menu yes wow yeah and on the back of the menu right now you can have some fun with the knots that is so cool okay we'll give the kitchen a touch of time when we get backed up how fun yes that's awesome so cool chef ramsay took it real simple he took a nautical theme we had he ran with it and some simple nice light touches and it's great i love what he did here it's warm it feels friendly i love it thank you now that the decor has been freshened up gordon introduces the most critical change for this restaurant a new menu fresh mussels crab cakes fresh oysters the fish tacos yeah nice poached salmon exactly like last night fresh delicious i'm glad the whole menu is gone i thought that menu was crap when i got here now that it's gone i'm pretty excited to prepare this food my favorites yeah fish and chips yeah with homemade tata sauce you now can stand proudly and announce that jax has the best fish and chips in michigan okay the menu is incredible i'm excited to actually be a part of this new restaurant in kitchen where it's needed big night we're relaunching jacks tonight and we're starting afresh people are going to come back to this place and finally enjoy coming back to jacks again okay we're ready don't it up with relaunch night upon them jax not only has a new menu to contend with but a winter storm as well cold this is crazy it's a winter storm but it hasn't stopped anybody from coming and these cars are backed up nearly half a mile now jack is back and if this doesn't work on re-launch night i'll take that rope and hang all three of them over the side unbelievable me it's cold i know this too you can tie you can play that's something that i like yeah everybody loves the new remodeling we did so they're having a lot of fun i'm the chef i need to control my brigade how much i want my chicken when you answer my questions i'm gonna do my best to be the strongest chef that i can be here all right this is gotta go it's really good with customers clearly excited about the new jacks the restaurant fills to capacity and the kitchen faces a monumental test okay sell me a fish taco you hear me fish taco how long let's go okay i can't talk with nobody listening come on guys answer him please fish taco this taco is taco the i'm dying on grill fry here man with aaron still fighting to get his staff on board all right so sorry there's a little bit of a hold up in there customers who ordered fried food are getting restless so you know there's a new look right now we're waiting for the food well bear with us if it takes a couple minutes for the food please how's uh chaperone doing i'm done with massive stress yeah losing mine i got food dying jesus christ these guys are i'm getting buried by grill fry i'm not getting any of their food everybody else's food is coming up they're burying me grill fry's getting beaten aj bill i need him to coordinate with me i need a fish and chip to sell right now i can't stress enough that aging he has 40 years plus experience of course i threw him in the kitchen to help us out i need two roasted chickens coconut shrimp coconut shrimps i don't need coconut shrimps when aj came back here to help numbers are you feeding me aj table 41. i want aj i sold 41 like 45 minutes ago okay never mind man you have to communicate you have to communicate yes yes yeah better than that better than that i can't even see him behind the line get a boxing just happening i can't see the shoulders that will hold up unbelievable 243 customers who's so far aaron's backed up in the kitchen he's asked for help aj's gone in there and made it worse if they're not careful this place can sink now i will see what's holding up those appetizers okay thank you coconut shrimp lead app how long you guys are killing me down there and you're bringing the whole kitchen to an end you're gonna have to slow the seating down okay these guys cannot keep up i'm hearing where's my fries where's my fish and then i don't hear her it's up in one minute i'm up in two minutes i wasn't hearing nothing so i was like screw that hey don't talk like that give me the food i asked for i don't need your lips i don't want to hear no damn arguing back here i hear people screaming at each other the only person that should be giving orders back here is aaron is that understood everybody excuse me did i hear an answer did i hear a yes i'd like to hear an answer you guys are killing me down there you're bringing the whole kitchen to an end with anarchy in the kitchen the only person that should be giving orders back here is aaron is that understood everybody the former silent partner decided it was time to speak up i'd like to hear and answer yes sir all right that's it believable scott came back here and he showed that he gave a you know where before i'd never see scott that actually helped me okay let's go i'm looking for a fish taco taco thank you beautiful that's nice looking food with aaron now finally controlling his kitchen orders are getting to the customers a lot quicker all right i almost have a smile on my face guys i'm almost smiley they're loving the food yeah here we go keep it going and more importantly you've got clarity with your brigade as dinner winds down thank you guys there's a problem with the night's final order of onion rings that look undercooked way on the cover chef aaron clearly follows gordon's advice and demands quality food and respect from his staff martini what are you doing smoking a cigarette did you sell those things those on your rings earlier so you could go do that no go look at them they're man all night onion rings have been beautiful look at them don't touch them i was in the background touch him i'll drop him again right now god damn that it can't happen good last table tonight the food has to be just as good at the end of the day as it is in the beginning holding his staff accountable till the last minute aaron is finally acting like a head chef scott yes good job with what you do with the kitchen oh thanks thank you i feel my partners realize that you know what i can be a benefit here i enjoy it yeah this helped me redeem myself to my partners i think that gordon ramsay saved my friendship my partnership and this business i for the first time in this restaurant saw each and every one of the owners working their ass off none of you were fragmented it was together we fixed the biggest problem in jacks and that was the food now you know what it's like to maintain that tama what's the most important thing you've got out of this week i got a partner seriously the most important thing i got a lovely compliment when i first met you big boy honestly i thought your days were numbered the rumors the crap and you've turned it around we know what we're doing if we put our minds together and we work together we can fill this place absolutely right there's only one thing excuse me tamar i bill we've all admitted that you know we kind of put ourselves out there aj never admitted to nothing you know a lot of this was his fault i never said i have no fault and i did the best i can with all the hours that way let me talk for a second on that exact point you are here way too much to be effective i know you think you're effective we don't think you're effective at 80 hours a week aj it would be the most generous thing you could do as a father for a son to step back cutting back on the hours okay and cutting back on the pay not a problem yeah not a problem i hope scott bill and tammer will see that the hours i put here were needed to run the business they probably will see it maybe on my deathbed they'll confess it but not before then that's hard that over the conversation it wasn't a personal thing at all it was it's needed for him too he can't be here that many hours it's good for everybody i can't wait yes to get back yes we're bringing you to the gym when you come back okay take care gordon thank you good night guys thank you for everything keep pumping yes yes sir after gordon left in the days that followed bill scott and tamra gave aaron the full authority to run the kitchen the menu and the staffing if you have anybody in here that has to go tonight you can remove them tonight aaron immediately fired two cooks and brought in two experienced sous chefs they don't know the way it was before and there'll be a new standard set and the partners realized although it was difficult they needed a new general manager to take over jax and so they fired aj he let it happen and what is done he did to himself you're right i can't put it on me you're right it just sucks that it is because that's your dad but you got my support firing my dad is what i need for this place to survive and he's gonna back us up on what we need to do just like any father would love their son we're now moving in the right direction we actually finally know what we're doing i think it's awesome we do three four nights like this it'll be a breeze back here thank you gordon this was an experience of a lifetime the three of us as owners have never been as close as we are right now great neck new york is an upscale community on the north shore of long island where competition among italian restaurants is fierce troviano's has been struggling to survive for the past three years owned by anthony trobiano and his girlfriend's parents they are now just months away from losing everything my desire to own a restaurant basically started right after culinary school uh working for other people look at that huh and then i said to myself why am i busting my ass for everybody when i could be doing it for myself yeah joe put a steak knife on there and then he came to me one day and says this place is available you want to buy it i don't know if it took balls or i was just playing stupid doing it they called right over me and asked him having a business together you know you see too much you're together too much there's resentment because of it appetizers one minute tim i i heard you mean and we've been together for six years we used to never fight ever i thought he was like the best person in the world and then we got here i'm like who am i going out with i want a whole new slip you should have two when it comes down to running the business it's really anthony that runs it hey change the ticket bro come on it it's my restaurant my rules and that should be the bottom line fire 14. at the beginning trobianos took off we didn't maintain the food coming out fast enough with quality and from there our business decreased there will be plenty of open tables believe me the early bird special was my idea any place you like it's bringing in people to keep the boat afloat how we doing folks everything all right forget about it i feel like i'm in florida it's crazy i'm working killing myself to pay bills i don't want to live like this i don't i don't really want to live this way anymore it's depressing i put my parents into this position they were finally getting comfortable and now they have no choice but to work or they're going to lose everything anthony he's only my daughter's boyfriend i put my faith i put my home my retirement my wife's well-being everything else on the line with this young man at the end of the day you know it is my name on the awning to think that my name is going down as well as the restaurant that would definitely be disappointing you guys have to run more food okay we are more the last three years have been rough by this time in my life i thought we would have been married had kids already if we don't get jeff ramsey's help there's no other options for us okay here we are oh it's for sale no that's an early bird dinner menu 14.95 me stupid sub shop right trobianos here we are hello hi there how are you how are you gordon please first name is joe joe good to see you very nice to meet you chef good to see you too pat nice to see you when chef ramsay came through that door i thought it was a blessing i think hopefully he'll put us straight so uh who came up with the bright idea of opening a restaurant you've bought a restaurant with your future father-in-law it was just an exciting thing you know you're able to purchase a restaurant as a dream of mine how old are you 28 29. so you're 25 when you opened it which is young to open the restaurant yeah yeah thought that was ready ambitious you know and have you trained in italian restaurants no i've not i felt i knew everything i still do are you that arrogant possibly i wouldn't open a italian restaurant without working in one i definitely think anthony needs to hear that he's arrogant because i say to him sometimes and he takes it as oh yeah you know what you're talking about i'm gobsmacked that a young man at the age of 25 would manipulate his future father-in-law to open an italian restaurant having never worked in a italian restaurant that doesn't make sense no offense i didn't pin him down and handcuff him and said you i need your house to put the restaurant you've got the house now chef ramsay was you know making me feel like it's my fault that the restaurant ain't doing too well i have enough pressure as it is you guys are struggling to get married and you've been married for a long time you know that level of pressure how did you manage that it's been rough because we can't do what we want to do anymore we just can't do it tiffany i hate it here and he'll get mad without saying this but i do i don't like it here it's not that i don't like working i like you honestly it's just hard sometimes having an anthony and my parents as partners tends to be difficult anthony says one thing and my parents say another and you know sometimes they clash whose idea was put that pathetic sign in the window me it's bringing some sort of customers in right yeah it seems everyone's in agreeance with you know the light-hearted decisions made by one individual what chef ramsay had to say to anthony was on point sitting back and just listening and you say to yourself wow what the hell are we doing why do we do this are we backing now chef ramsay feels one way and i feel another and at the end of the day the name on the awning is trobianos it's not ramsey trobiano's has unfortunately become known for one thing and one thing only it's inexpensive early bird special how are we doing that the restaurant is only minutes away from its nightly ritual hello how are you were you early of course put you right by the window oh my goodness one thing all the family agree on is that the food is great and anthony well he's certainly a confident guy now i may be in for a treat and right now it's time for the early bird here we go this is this is busy yes huh got there early aren't they 4 30 4 30. who eats that early right wow the decor matches the clientele drab fuddy duddy yeah and seriously old fashioned i feel like i've come to see my granny in a retirement home i can't eat dinner at 4 30 in the afternoon you enjoy your dinner i'm sure what would you recommend the trobiano salad is excellent it's chopped why would you chop it people seem to love it is that because of their teeth maybe it must be a nightmare knife forms right i can't stand here still need a few minutes i know i think i'm ready all right what would you like uh first thing eggplant tower okay then i'll have the chicken wrap shrimp please finally some fish what would you recommend the salmon is fresh it comes with potatoes and vegetables or pasta any pasta you like but you wouldn't serve spaghetti with the salmon yeah people get it all the time because they like to take the pasta home usually let's go for the salmon spaghetti bolognese okay excellent thank you wow two for one hold on you got it is he sleeping over there is he here we go right here table tens appetizers please i'm very excited to show chef ramsay what i can do i feel that there will be no faults in what i produce more there you go wow the eggplant tower oh my god when chef ramsay's advertising was coming out you can see his face like what is this i said oh my god we're dead that's definitely not homemade mozzarella there's ghastly stone cold solid and tasteless how are you madam how was dinner fair and what have you got in the bag what is that eggplant parmesan cheese oh lovely when will you have this for lunch tomorrow yeah so you're not coming back tomorrow no not tomorrow because you've got dinner there i like your british accent thank you i like your lipstick great spending time in the company the golden girls exactly kevin bring it out wow chicken wrap shrimp thank you chicken and shrimp when i got the chicken and where's the shrimp bingo i'm talking with that looks like chicken tastes like shrimp or they are salt i've never had shrimp that hard why would you stick a shrimp inside a chicken it's one of his creations i guess okay you ready jesus oh yes thank you again thank you jesus your shrimp was too hard rock hard like a bullet okay he says why would you put shrimp inside of a chicken he says i don't get it all right when the first dish came back i was i was disgusted pissed off i wanted to prove him wrong i wanted to show my cooking skills you know are up to par somebody please run this food that's a bolognese thank you thank you okay christ at whiting i'm dry and absolutely hideous pretty silent dry like really dry okay would you mind just would you like another piece okay your salmon was too dry he didn't want another piece he said this was brutal here you go wanna taste it throw it out when it came back i was just too pissed off to even taste it i was furious at chef ramsay saying that my food is personally i feel that it's the wrong opinion at this point i'm furious i'm curious it's only 7 p.m early bird customers have now left and at a time when restaurants are usually bustling trobiano's is empty all is quiet except it's time for the family to hear from gordon let's have a chat together one thing that was absolutely amazing this evening is the size of the portions when you serve an entree you're serving a second entree with it it's been confirmed to why we don't open for lunch because you're serving the lunch the night before so they're robbing you however that's not the biggest problem the food hideous the leaning tower pisa what what what's going on there with that the eggplant tower what was wrong that's not fresh mozzarella i'm really sorry that's processed commercial crap salmon did you see it when it went back to the kitchen yes i did yeah just because you may have the inclination that i'm acting like a dick it was dry i don't think you're acting like a dick i just didn't want to taste it myself it's hard to hear him get yelled at but chef he knows what he's talking about so he should listen to him every time a plate comes back to my kitchen i taste it and then the worst dish the shrimp in the chicken where did you go looking for the shrimp just seems unique now i'm even more concerned about what you're tasting i thought you had a better palette than the customers in there this evening it was hideous he could bust my balls about my ego but you should not be killing me over my food i know i'm a great chef i don't think he knew what he was talking about okay i'm out of here it's been a tough day for everybody goodnight guys 14.95 that's not easy that slapping a family in the face especially when they're half a million dollars in debt and it's tough i honestly don't know if i can turn this around oh dear dear right there i don't know we're so frustrated we're so worn out we're so beat up we don't know what the direction we're going anymore well obviously we have to find the right direction because we're drowning very quickly maybe this was a godsend that he came in do you know what there's no way i can sleep i'm gonna go back to the restaurant and actually find out what this guy's kitchen's like what's he working with before i start putting my plan together as gordon ventures into the kitchen the family continues their post-dinner meeting you need to take criticism better i'm gonna take criticism you're like oh these people know what the they're talking about you don't wanna hear it right you don't wanna hear it but you have to though like you gotta take it and be like maybe i am doing something wrong this is shocking what was the last time this was clean in size oh my goodness look at that the floor is caked to the grime oh christ oh my god you know what you do wrong take more control of these guys and i feel that you don't if you want me to take the control don't go check and judge me about anything that i do right behind me oh my god look at that there that is mouse or rat droppings oh my god a couple of hours ago i was feeling slightly embarrassed for them slightly concerned in a big way but now when a chef let go of his kitchen like this it proves he doesn't care i want to be more involved in the business end of things forget the business aspect and your portion is the hosting portion right here yeah i was going back to the hotel couldn't sleep had a look in the kitchen and i am absolutely gobsmacked how can you do that i mean that is say that again what is that what is that come here anthony how can you cook in this when was the last time this was cleaned the kitchen oh we try to do it on a daily basis i mean what have you seen under there underneath underneath here joseph would you mind having a look i don't think you've actually seen this down there i see it look at that oh god please anthony talk to me give me some form of feedback don't me give me something please oh they're asked to do it every day steph they're what they're asked to do with everything we're on our ass with half a million dollars debt and you're telling me now that you don't even clean that's what we have staff for right oh my god what's this then what's that on there the droppings they're not caraway seeds i couldn't imagine it was been that bad from the surface everything looks nice and nice when you start digging i can't just can't believe it isn't this your bedrock isn't this where it's all created from you can't create jack from here i swear to god i don't think you give a you should be absolutely ashamed chef ramsay came in like a bat out of hell and again just whipped the living crap out of me there's only so much you could do or say so why anthony give me something please oh my goodness come up with an answer anthony although i'm out of here i swear to god i am out of there i can't take much more of this it you got no chance i am out of there i am out of bed anthony's arrogance and his refusal to take responsibility for his kitchen have pushed gordon to his breaking point i am out of there when gordon ramsay walked out i said that was it we're finished we might just burn the place i don't know what to do you don't even want to help us when i saw chef ramsay going onto the street i was feeling a failure i had to tell him how i felt and just not let this slip through our fingers where do we stand i want to get this place back why have you given up then tell me there must be a reason because on the ambulance in there you gave up years ago anthony that's your family in there right and each and every one of them believe in you yeah don't you feel bad honestly don't you wake up at sleepless nights yeah i do i do you ever had that burden on your shoulders somebody's house not quite to this extent no i've been in the industry for 21 years busting my balls i've made mistakes yeah i've had failures but me have i learned from it exactly i'm trying to learn from it are you yes i am by that in there come on come on huh i think you've had it too easy you're one lucky boy to get hold of this restaurant at 25 and i don't see that level of humbleness slightly arrogant fine but a little bit of humility you know forward yeah jeff ramsey taught me you need to face reality you need to realize that maybe you're not the only one involved in everything time to get humble and turn the corner let's go we've just had a chat and now we're gonna clean when that place is clean and you see the difference you will respect it from a completely different level not just the kitchen the ingredients if that's not working what chance have we got let's do it together oh what's going on when i seen gordon ramsay come back in i said okay there's still a little ray hope declutter everything we get rid of all the food first yeah we're gonna give this place a really good clean at this point i'll do anything and everything that chef ramsay does suggest he's definitely a shot of reality it's kind of just snapping me back into place after a stressful night gordon chooses an unlikely spot to introduce the family to the first of many changes this is one idea okay in order to separate your restaurant from any other italian restaurant anywhere near great neck what do we get from cows make the milk the butter yeah cheese what do we do with milk and cheese what do we make mozzarella exactly exactly that who's milked a cow before know what oh my god miss glamorous pat gloves off please gucci gloves look at those gloves you could have prepared me a little bit oh my god nice and gentle now make sure your hands are warm ah yeah what's going on just try and keep it in the bucket this was so out there to milk your own cow i know i could really say something but i'm just gonna i'm starting to get a little excited here i never thought i'd see my wife milk cow she's over there playing with the others come on tiffany put both hands please nothing's coming out oh that's tiffany i'll just squeeze it oh my god look at this i can't believe i'm looking at a cow you've done that before no i just i watch a lot of westerns come on anthony what's the muscle in the tube this is running away you're not blaming somebody else again are you come on you're the chef well done okay on the back of last night's scenario just bringing you four together and having some fun was great because it looked like a family last night everyone was in their own little turmoil so today was really what we needed this now needs to be pasteurized we'll take it back and we'll start making our first ever fresh homemade mozzarella ready yeah um that was pathetic yeah teats are not your strong point right back at the restaurant gordon walks them through the process of making fresh mozzarella anthony push all the way out so it gets really nice and shiny perfect there you go look that's it you've got it i didn't know how to make vegemite we actually had a nice little learning experience 45 minutes a day chef ramsay's idea to make fresh mozzarella here is definitely putting a stamp on trobianos it's something that people are going to remember people going to come for with a number of bookings for friday night gordon decides it's an opportune time to implement another one of his changes okay tonight take down that sign the early bird's finished you don't need it you're running a restaurant not a retirement home let's go now that the early bird menu is a thing of the past gordon introduces pasta and mozzarella specials to the dinner service okay spaghetti lobster i don't want it flooded with a heavy coating of tomato sauce yeah yeah and over here homemade fresh mozzarella yes with caramelised red onions escarole bang beautiful all right 39 specials yeah okay good hello ladies going into dinner service i'm real nervous i got this buzz going on we got a lot of things on the line here so you want a mozzarella special yeah you can bring them out with the appetizers thank you two more specials taste taste taste yeah yeah i don't care if it's a sauce or a breadcrumb can you taste yes we're looking good looking good looking good come on the mozzarella is fresh they actually milked the cow in themselves right yeah and this is it delicious delicious mike spinach ravioli lots of ravioli eliminating our early bird special is a lot more difficult we have a lot more dishes to prepare for i need the lobster special we need to hurry up please let's go come on go go go go go anthony look at me taste you taste yes chef i gotta watch him yeah i'm probably gonna make a big sign i think anthony needs it saying you have to taste the food before it goes out oil kick his ass okay we're coming we're coming here we go here we go go mike we got a side of linguine garlic and oil coming up right after another he's busy this guy's getting absolutely slammed but he can move her he's definitely got talent but there's one thing this guy hasn't done is taste the thing from a chef's point of view how can you serve food out to the customers and not taste anything unacceptable beyond belief now i'm locked down while anthony might not be tasting his food the customers are another fettuccine well yes please and she wants to look at the menu so give him two menus anthony yeah table 17 they're complaining about their food saying it's this is too dry there's two more gentlemen said the same thing so they're going to look at something else you gotta kidding me anthony you gotta taste this food come on now we're playing games here we're in the business over here we're getting killed right now falling behind big time it's an hour into dinner service and a kitchen that is not used to being busy is starting to crumble all right it's 25 tonight by the time we go i'm gonna have to go where's my potatoes you've gotta be kidding me anthony was definitely getting his ass kicked tonight please get it out come on the food was taking too long people were scrambling because they were trying to rush go go go go hurry up oh something's burning with the kitchen already running behind michael's burnt entree has brought the dinner service to a grinding halt oh my god we'll regroup here we'll regroup okay on a night filled with more setbacks than successes anthony is trying to salvage the evening by pleasing the remaining customers there's like nothing i'm ashamed of myself and i didn't think it was as bad as the clientele found it to be you know could be i guess blinders that i was wearing you're not a pissed i am they think tonight was a disaster you know it's depressing and i know we have to change things i just don't know what to do oh my god tiffany and i's relationship has been rocky the stress that we've been through over the past three years has definitely proved to be the breaking point if the restaurant went to fail maybe we don't move on maybe that's the end of our road my god okay tonight didn't go by without its problems anthony from the first plate that left your kitchen to the last plate you didn't taste a thing you can't be that arrogant it was a travesty that is your job and the minute you don't do that don't call yourself a chef i never really tasted things beforehand never thought it was necessary i guess that just comes with the cocky and the arrogance of me you have got to taste if you're not tasting it what the customer's experiencing you know anthony should be tasting his food he should know why the clientele is complaining it's just hurting my business and it's hurting my family zamora we have to be different anthony it separates you from being average to something quite special if you thought tonight was busy oh hey god help me because we are relaunching this restaurant tomorrow i know it's late get some sleep a big day tomorrow see you in the morning good night i feel like you can't get any worse than it is now hopefully tomorrow is going to be a new beginning for everybody in preparation for the relaunch gordon's team worked through the night updating trobiano's stodgy interior good morning morning right big day today free launch day a lot of changes you didn't like this place when i first arrived yeah you didn't like the decor didn't like the lighting and it was bland are you ready for a change yes let's go come through come through out with the old in within you oh my god holy it's warm yes i couldn't believe what i seen i was definitely in the wrong place i was dreaming everything was unbelievable the chairs the table forts the booths i mean everywhere you look was beautiful oh look at this that's italy on there yes you're running an italian restaurant so we're gonna have some authentic italian pictures on the wall i used to hate this place they say coming in here but now with the new decor everything just goes really well together cause everything is just perfect it's romantic it's warm and more importantly it's sexy this is great look at this that is the mozzarella bar wow that's awesome are you happy happy good work goodbye good man come here no i'm happy i just can't believe it i can't it's more than i've ever ever expected it's beautiful it's a total fresh start you know we're gonna take them today and just keep moving forward okay good the menu absolutely crucial we've condensed it and it's simple and rustic oh my god okay no more salmon and bolognese sauce it's authentic portions have been trimmed and they're sensible portions he showed us the menu it was downsized the prices were better it's beautiful it's all in place now tonight is where it's gotta work i'm a little nervous for anthony this is where he has to show what he's made of so hopefully he can get that done coming up with relaunch upon them trobianos is finally put to the test the editor-in-chief of the bonneville team magazine they want to join us for dinner oh my god this could be a great opportunity for trobianos or it could be the final nail in the clock can anthony and the staff rise to the occasion the most important risotto you've made in your life or will they crack under the pressure what's the matter this was cold in the middle ah just when it was going perfectly well the soul comes back and at the end of service a shocking surprise that will change this family for years to come i was shocked i never expected this in a million years in preparation for the big relaunch gordon introduces the staff to the new dishes gone are the shrimp in the chicken and the dried out salmon in their place authentic italian dishes the soul smashing roasted potatoes rosemary garlic salmon the ribeye steak and the lamb ragu homemade mozzarella we've got hundreds of balls of fresh mozzarella right have a taste wow this is good taste is salad joe that's good oh my god everything is so delicious okay guys it is going to be a very important night and it is absolutely crucial we stay together on it one more thing i had a phone call from the editor-in-chief of the bonnevita magazine they want to join us for dinner oh my god i'm very nervous about tonight you know when he just told us about the critic coming that scares the hell out of me this is a real chance to put this place on the map just under 6 million people read that magazine per month tonight i have to make sure anthony stays on the right track with his cooking with tasting of the food everything is on the line this could be a great opportunity for trobianos or it could be the final nail in the coffin how are you good good hi how are you i'm joe how you doing how you doing oh it looks nice it looks just like a manhattan it's a car and i want to take this i just want to tell you we're trying something new we have a mozzarella bar here we go let's go so they've got one each so six slices there's six laces on there excellent c bang yeah 30 seconds 80 off you go there's one for you and one for you what this is this is delicious another one yeah for four i can't believe how well this is gone this is unbelievable it's extraordinary i'm gonna fill up on the appetizer you're tasting the food please tell me you taste it taste the stuff man it's very important to keep the standard sign we have to impress a lot of people we got a lot of things on the line here no one can make sure they're taking this i got to watch them now with troviano's busier than it has been in years the pressure is now on anthony to keep up with the orders but his staff must come through for him as well kevin table four i have no idea what that is bro seawall yeah with vegetables sorry danny i have two sixteens does not make sense buddy what's going on here the wait steph here is killing anthony you can't read the thing give it back to him yeah yes here take him rewrite it right here quick kevin gotta get these tickets sorted otherwise you're gonna get in 15 minutes yes sir yes while anthony gets the staff in line are they finished with it so is it fired right away i need to know joe scans the dining room looking for the bon appetit table any kind of volume yeah good eyes open yeah tony yes start pushing out these entrees now yeah you're on top of it stay on top of that baby done yeah that's okay all right enjoy wow yeah why can't i make fish like this please watch that you have potential yeah potential critic yes this and this very nice go go go go go go go is it really i'm so sorry okay no problem excuse me yes what's the matter in the middle what table is that oh hey just when it was going perfectly well the soul comes back when this came back the only thing that was running through my head was whether it was the boat at the tea table the traditional stuff is very good yeah chicken parmesan very good we want all the pastas the pork chops lambs to give everybody a little taste you wanted one of each um okay thank you okay no problem you're welcome how'd you know it's them uh they ordered everything on the menu they're asking questions they're asking questions they're ordering a lot of that is wine a food critic anthony table nine is six people yes one of them i think is the critic step it up yeah yes bounce back come on let's go okay we're gonna do table nine a very very very important table all right here we go three minutes on the pasta tony looking good looking good anthony yeah what's up risotto yes yes chef yes hey the most important result that you've made in your life look at that huh beautiful table nine risotto and ragu i need your second busboy please quickly nine please wow everything's on the line tonight if we don't make it then you know it's just going to be a disaster that looks lovely it's the relaunch dinner and tiffany has just delivered entrees to the editor-in-chief of bon appetit now all the family can do is hope i'm very nervous about the critics i really do think that my business is at stake tonight it's either going to make us or break us to the 5th victoria the fish and the chicken are really winners thank you and it's not over-cooked no it was nicely cooked it's good asking lots of questions and more importantly they're passing food round which is a great sign not happy with it you don't pass it how is the best you like it yeah very good right yeah that's a nice recommendation good thank you any complaints no no complaints at all it's great that they're here you know fantastic amazing it's a dream beautiful beautiful awesome i was at an all-time high with bon appetit knowing that if this positive review comes out that it's going to put trobianos above and beyond where we ever imagined with a wealth of satisfied customers and a good response from bon appetit trobiano's relaunch is a success but chef ramsay knew that anthony still had some unfinished business the restaurant's on his way tonight proved that but there's one more thing what is this beautiful wow beautiful make an honest woman offer shaken this is unbelievable this is coming from you yeah to us you've forgotten about it and if there's one thing that's missing it's that and i know personally how long you've been putting it off because of the pressure from the restaurant that is gonna put an end to it okay yeah speechless thank you get up there stand strong tiffany's a great girl she's put up with me for the past three years there was no better time than tonight to go ahead with this ladies and gentlemen i'd like to introduce you to our chef patron anthony tabriano i just want to thank everyone for coming here um you can see we've come a long way thanks to chef ramsay here and we've moved in such a positive direction that there's just one thing in my life that it hasn't been official tiffany can you marry me i was shocked that anthony proposed to me in front of everybody it was just incredible i never expected this in a million years i can't believe this it totally touched me to see anthony propose a tiffany and i know this is what he's wanted it's just unbelievable it's a dream come true you better make my daughter happy i'll kick your ass i have one more surprise for both of you i've arranged for both of you to get married tonight we were just totally shocked with all the excitement of everything else going on to top it off with a wedding come on i thought i was going to die oh my god this is crazy i love anthony i've been waiting for this for six years we have a new life to start so everything should just fall into place now tiffany and anthony have come together to proclaim their undying love through the celebration of their marriage i am sold with so many emotions it was an amazing night it's unbelievable there's no other word to describe all of this really ladies and gentlemen i just like to say this family has been a pleasure to work with chef ramsey did definitely save our lives you gotta be kidding me if he didn't come here six months from now we've probably been close i'm grateful my family's grateful and i hope this is a new beginning for all of us wow amazing i've seen many a dream turn into a nightmare tonight a nightmare turned into a beautiful dream 30 miles north of detroit lies the township of macomb county home to giuseppe's its owners joe borgia and his wife kathy have owned several successful italian restaurants in the span of 25 years after retiring they decided to open giuseppe's with the dream of passing it down to their son sam i opened it with the expectations that we would put sam on his feet and joe and i could just go to florida or wherever but it just hasn't worked out that way sam basically said dad i'm going to step up to the plate i want to work day and night you and mom can come a little better at a time but when they started working 20 hours a week to me it was like another empty promise you want to go get your son because every time we i try to explain he's got to walk away sam did you walk off the line no it's a nightmare for two reasons the lack of customers and the hell that goes out in the kitchen you're serving frozen salmon i mean no matter what you do you can boil it in grease no it's still gonna be talking about that's probably wrong you prove me wrong then i'm not supposed to have no input i'm not supposed to be able to change anything usually people roast them on the bar no that's the way you do it i'm just supposed to basically be a shadow and somebody that he can just say it's your fault okay dan whatever you say i'm brian i'm a truck driver but i chef here part time right here joe i've known joe for forever he's getting up there a little bit in years and he's just he's getting tired and i don't think that his son is stepping up to the plate you don't have to be back there i'm not i just kept pushing me too many hours they're not pushing you you're pushing you i'm a diabetic some days i don't feel like coming in some days i can't even roll out of bed but i have to be here that's my responsibility my sugar is low i'm up here i cooked that i got it my dad's health is not good by any standards and it's the most heartbreaking thing to see i just want my family to be healthy and happy everything else doesn't matter if anybody can help our family it would probably be chef for him i'm hitting away with a family in a restaurant that's in crisis the kitchen's run by father and son and they're constantly at each other's throat the mother's torn between them both she's actually here to pick me up wow we just got a smile that's that's a good sign i was excited and nervous but i knew once he was here everything was going to be fine nice to see my daddy and thank you so much for coming to put me up now the question's run by joe your husband my husband joe giuseppe and joe is the head chef and sansa sous chef exactly is sam taking over from joe or well that was the plan but it's not happening and i'm sure sam's a little disappointed he's 28 he must be ready for it now surely he's about the maturity of about a 23 year old right he's not ready and the russian's only going for two years yeah and i'm in debt big time i got my house in foreclosure i owe about 150 dollars outside of that outside am i losing the house if i can sleep anywhere but the business that's everything i have and at my age i can't start over again how does um joe feel about this he's miserable inside damn if this place fails i don't even know if we'll be together anymore this is it this is it this is my little play hope you brought your magic wand excellent thank you you're welcome i think chef ramsay may be overwhelmed this time it's not just as simple as a menu change or firing somebody i think it's a little more complex and i think this is where you'll be okay great that palomino sauce sam i know you don't want to listen to me yeah i do exactly how you say put way too much white wine on it and that's why you're getting the bearing you told me to put the white wine with joe overseeing the kitchen sam will be cooking a menu designed by his father for chef ramsay i think chef ramsay's gonna come in here order a few things and he's gonna say they're horrible welcome to the sepi's tutorial please allow my family and i to introduce you to the essence of italy the old world family recipes and cozy atmosphere this place has only been open for two years it looks like something from the 1970s hello hi hi john nice to meet you and you're one of the servers obviously i am one of the servers nixon what would you recommend my dummy i would recommend the eggplant rolantini that's our house specialty okay great and um i'll start off with the potato skins and the optional salad okay and i'll keep hold of the menu because i'm uh i'm gonna read on okay thank you so much you're welcome essence obviously my ass what do we got you need octopus salad yeah potato skins okay that's first and i'll guide you through when i saw chef ramsey ordered octopus salad every part of me wanted to say we're out of it can you please take the salad out of the window please but how would that look octopus salad that was quick thank you my dog enjoy thank you jesus the octopus like rubber excuse me jesus christ like a mouthful of hubble it should be done in a frying pan very slowly oh yeah i gotta dance let me get this potato skin is that normally that chewy that old pistol i think it is i've heard people say that before would you be my guest just come on be your guest please my daddy very tough but i tasted it i'm like oh my gosh we serve this i mean basically that's what it was that's what it tasted like horrible octopus is chewy horrible and how are the potato skins the cheese is um hideous not good yeah would you like to try one no i don't i've had enough how are we doing guys octopus is that is chewy these are hideous too cheese is disgusting oh boy i always brag about how good my food is and i'm good my restaurant is and if they don't step up to the plate i am going to cook every individual dinner in this restaurant pretty much a little bit hey quint rollantini thanks son you're welcome thank you i i think it's too much wine i mean that's my personal thing it's too much wine i you know i make a new one can't really identify any flavors because it's just absolutely piping hot almost like it's been nuked in the microwave for three minutes i can cook every dish that he had and i guarantee he was going to love every one of them one that's got only man and why aren't you back here well because maybe they should try you all see you know what's going on honestly sounds like there's a war going on it's incredible there's many complaints in two years relax my ass god damn it two ears coming up family is one thing we are in the business family tensions boil over i want to be the best chef but i want you to be my father too joe deals with his deteriorating health can't do it anymore man what's this sugar is low i'm fine diabetes is the worst disease you can have you know i've been without insurance since we opened this restaurant can gordon bring this family together is sam a good chef he's he he likes to cook or is this restaurant don't overcook it it's well on tam it looks like and family why can't you show me the set of balls beyond repair i've been doing that since i was 13 nice to you you don't see me see what you don't see me after sensing gordon's disappointment with lunch the family regroups in the kitchen we got to stop being the mother the husband the son family is one thing we are in the business yeah and if you think that it's that responsibility to be the chef you better be the goddamn best chef on the side of mississippi i want to be the best chef on this side it's we're in michigan but i want you to be my father too you know i just want to grab my dad and give him a hug and say look it's gonna be all right you just gotta trust in me a little bit now it's time for joe sam and sous chef brian to hear the cold hard truth from chef ramsay hello sir how are you nice to meet you you said on the back of the menu step into giuseppe's and i'm going to take you through a romantic authentic restaurant in italy i like the passion but the palettes that eggplant bland milky spongy and then piping hot in the middle like it had been blasted in the microwave it was it was yeah so you don't bake them fresh no chef we got probably three thousand respond that we did this question here and we didn't get one negative thing about the food so where the are they guys i don't know you don't need questionnaires they don't ring you up say by the way i'm not coming back they just don't come back they vote with their feet why are we serving potato skins do i want to come to an authentic italian restaurant with potato skins absolutely not a lot of people come here with their kids and their kids don't want uh i've lived in italy i've seen the italian families the way they eat together they don't serve children in italy potato skins with plastic cheese i'm gonna show you there's no reason to have potato skins on an italian menu joe i'm not asking for excuses i'm here to help yeah but everything i'm saying all you do is find me excuses don't me and i won't you do you understand yeah i got told in the car are the pressures facing this place but i can see why we're in the the food's crap guys i thought i had a job to do but now it's just become ten times bigger that's true i'll see you later on this afternoon get some rest thank you sir just definitely may have been born in italy but he's certainly not delivering italian authentic cuisine here in michigan he may say on the back of the menu but he's not delivering flavor that's for sure before gordon can formulate his plan to turn around the restaurant he wants to see a dinner service and the staff in action how are you today good how are you hi how are you my name is carol does that come off that looks like a cook or two hi how are you three yeah not a problem hi hoyo is everything okay here so far good are you ready honey i am i would like to add plant meat sauce meat sauce thank you thank you iron hole baby and here we go what's up everyone's gonna be uh order roast potatoes how can they be rich protectors in the microwave that's the program here so it just happened once has he lost his marbles my dad feels like he just needs to push the food out real fast you know he wants to melt cheese in the microwave but you can't take shortcuts like that it's horrible you know food comes out quick is that normal really quick too quick i think so what would you like i'll have the uh ravioli florentine thank you sometimes sailors or soups and then their main entree comes all at once i would like the knocky you guys want to do the wings as well enjoy okay i always call it fast food italian possibility yeah you're not wrong there the sauce is warm but the inside it needs to be warmed up okay honey hey brian can you please warm this for me yep more crap don't want it don't want a redo that was a ravioli with alfredo the pillows are hard well we have so much problem with that i i don't get it brian yeah the inside's a little bit on the cool side okay can i put it in the microwave unbelievable two things i can definitely confirm the first thing is they're fast unfortunately too faster than good the second thing is when they're fast they're sloppy over 12 dishes have come back and this place is about to explode unbelievable is everything okay tonight um i don't know if i like this too much do you want something else it's a little bit too lemony i'll be right there excuse me i'm gonna have a reorder here a little too lemony maybe we'll just take the one goddamn recipe maybe we should put your ingredients on a little bit olive oil what just straight olive oil or you want like a caramelity mix put your salt pepper and garlic in here yes coming through i got it i was trying to ask you what you wanted if i said calamari mix you should know what i mean i didn't hear calamari mix that's what i said to see my father not trust me was just getting down right frustrating i don't know what else to show my father this is supposed to be black and it wasn't black and that's all fat you need a new steak would they say i need a no did you want another steak yes okay medium rare blackened sammy you know what blackened means dad i put it on a flat top i put the cajun seasoning on i put it on there and i cook both sides medium wear black and is that what blackened is i do need another steak medium rare blackened okay very black and very spicy whatever where's the kitchen spice i got it over here sam is like a new puppy that you have to constantly pay attention to this is a joke he's now ready to run their business why don't we ever add thousand this line there's a towel right there i won't even wipe my ass with that there's towels right there it's taller down here joe did not like what the hell how's that steak on that redo you want me to cook it doesn't come out of my ass okay all right i hope it doesn't come out of your ass don't touch your stick what the hell sam get dressed out of there let's try to make them happy yo did not like after multiple dishes are returned joe kicks sam out of the kitchen okay sam get you us out of there and takes matters into his own hands you want to make somebody happy and that somebody happens to be your father you want to make him proud of you you want to make him believe in you but i don't know how to do that after 28 years i'm still trying now i'm really seriously starting to understand what it's like behind the scenes in the kitchen you've got brian there and sam cooking fine but too far so they're doing good all of a sudden joe walks in marks his orders and then disappears but when he walks in they'll send her attention and he talks them like dirt unfortunately that dirt's his son sad right that was tough we've got ourselves in a real horrible rut cooking in that kitchen because it's just slamming food i've never seen so much food go in a microwave in all my life it's like no one's striving to be better you tell me how you feel about the frozen food i hate it i'm embarrassed to say it's my food why don't you tell dad that you want to cook fresh dan i want to cook fresh i want to cook fresh hey sam a good chef he likes to cook i don't want my children insulted whether it's true or not it cuts me and only a mother would understand that and what's his weaknesses you're not commended you put 25 hours a week i used to work that with my when i had my first restaurant one day why haven't you been committed my father doesn't really talk to me that much and you know i've i feel that you sometimes you hate me no i don't want to be i don't talk to you because you don't put enough time here to get involved you waste your fire in your belly i mean what can you show me the same set of balls that i had and just go up there and try to make something out of it i've been doing that since i was 13 nice to you you don't see me you don't see me see what sam previous scrubbing floor is nice here i've been wanting you to notice me for a while i don't know how many times you looked at me and say hey holy good job not once this won't tell me about it you're not here long enough to do that sam i'm not long enough for you to say good job one time come on i don't know what else to say no matter what there's always a complaint i have not served him anything without him saying it's not done right it hurts i mean still to this day i'm almost 30 years old and that stupid hurts we've got our cards out on the table now i want to see the passion i want to see that little bit of flame relit the lights back on in the morning gordon wants to focus his attention on joe before the customer's coming let's have two minutes together not his battles with his son but his battle with a crippling disease how does it affect you that level of diabetes diabetes is the worst disease you can have i got pain on my legs every day and you have a uh proper medical insurance no i don't oh come on i don't okay we can't afford i had to cut it off you know i've been without insurance for you know since we opened this restaurant god's sake you know rest is the first thing you need you can't be here seven days a week i built this restaurant i've been putting in 70 hours a week i would like my son to run this restaurant than me kick back but sam doesn't follow through and now i'm stuck with this thing on my shoulder and i'm keeping digging until i dig myself out you can't be a master why not hey you've got to look after yourself you know you keep me posted on how you feel it yeah okay thank you thank you before gordon can turn around giuseppe's i want to turn up a notch he needs to test sam's abilities i want to cook off and reignite joe's passion both of you cook something unique anything you want the front of house staff i'm gonna taste they won't know who's cooked what but what they will know is which dish is the best because that dish tonight is going on as a special ready let's go the chef ramsay said that we were going to have the cookoff i kind of just wanted to do something simple but bold and hopefully impress chef ramsay and impress my father on top of it everything hand bought freshly made pasta fresh lasagna fresh salmon asparagus double pulled chops garlic basil blow me away okay i saw the salmon just caught out of the water maybe two hours ago i had to go for the salmon i love it i use steak center cup pork chop and i sear some scallops with some pancetta with some italian sausage and provolone cheese okay let's go okay right two dishes first one's a broiled salmon with asparagus coated an egg finished with problem cheese and the salmon has been char broiled next to that we've got a pork chop stuffed served on cyber grilled potatoes and gratinated with provolone cheese take a taste and then pass it down yeah i was confident in my dish because i always cook with a little flavor a little flavor to it okay we're gonna start with uh mum out of both dishes which one would you choose as a special i would take the pork chop put it with the potatoes not the pasta with the asparagus so bit of both that's a fair answer diplomat okay brian out of both dishes which one would you choose the uh pork chop pork chop yes right darling which one would you choose definitely the pork chop and the mushrooms okay freeze up the pork chop tony out of both dishes which one would you choose um i would have to say there's salmon salmon okay dawn if i was just looking at the menu and hadn't tasted them i'd probably go with the salmon but after tasting it i'd go with a pork chop right well done oh thank you yeah really well done sure i was a little disappointed i'm not gonna lie but at the same time i want him to be better than me because i need someone to look up to i need a mentor in my life my choice out of both those dishes they're both good enough to go on this menu tonight yes that's what's going to happen two specials congratulations you're the man good dish i wish he would have wanted to tell you the truth you know which station looked really good tonight you're gonna be cooking your father's special make sure you know the dish inside out you got it i'm real fired up not only because we're putting a new item out there that everybody's gonna taste but me and my father are gonna work together on each other's dishes and i know they're gonna be excellent with everyone feeling good about tonight's specials gordon begins to work on another problem of this restaurant the lack of communication between joe sam and kathy i'm here to help but it's it's every hour is changing because i've never ever quite come across such a difficult restaurant situation in all my life because the restaurant is one thing but the biggest problem is the family and what i want you to do i want you to write a letter and say in that letter what you really want to say to them both write that letter for me please don't show any of them yet my objective tonight is to push the specials you've got one made by the father and one from the up and coming son want to make sure that you sell them with joe momentarily out of the kitchen gordon sees a chance to speak with sam i will just give you two minutes to drew yeah tonight when you get out of here you get home i want you to tell me in a letter to your father yeah what you really feel about him what kind of figure that guy is in your life yeah i want you to put it on paper for me discreetly and i mean discreetly hi how are you good thank you first customers are here yeah here we go yeah booth over here okay we're gonna put the pork okay and the scallop on top um i am going to try the salmon right cheers special something special as well thank you okay here we go you're going to be expediting it now and you're on the line yeah yeah yeah good good man so it's going to be two pork giuseppe okay two pork chisapies all right let's show them what we're made of olive oil very nice what a breath of fresh air every dish like that yes yes sir salmon enjoy your meal two seven supports you got it i really like the pork chop don't overcook this ham it's just done once again joe can't give up control of the kitchen it's well done instead of expediting and making sure orders are filled quickly he's at the stove cooking sam's dishes it took 25 minutes for a calamari joe are you expediting no not really i can't read without my glasses your glasses around your neck this is his heart this is his place but he's got to learn that he can't always be in the middle of the action i can't do it anymore man what's going on brother he's going to kill himself my sugar is slow i'm up joe expedite let sound cook jesus christ want to switch i'll i'll dress them up well i can see man i got things back in on it i got snow chef ramsay wanted joe to expedite but that's italian in him never let go never give up never surrender help me pull him off right because that's the only way i mean literally we got to pull him on how'd you get my fat stove he's magnetized that is that a snake it's well done i don't like that steak i don't like it it's well done tam it looks like sam yeah kick him off that i'm sorry dude but your sugar's up you gotta get up thank you with joe finally off the line if that kid we don't let him stand and fail a few times he's never gonna stand up sam and brian regain control of the kitchen there my friend there you go tommy and finish the service very good and while the staff was cleaning up two seconds gordy cornered joe is it your wish that one day sam takes over yeah i want you to go home and just write a short letter how you feel about him what he means to you and what you want him to be one day i want you to talk from the heart and you've got to keep it between you and i i will i will even though the specials were a big success this restaurant still has a long way to go before it's ready for relaunch tonight wasn't good enough for this restaurant if we're going to establish any form of longevity i know we can all do better tomorrow we are gonna do better we're gonna relaunch and market this place so you get yourself off to bed yeah so you're gonna work for change i mean we wanna you're such a rottweiler okay good night immediately after the family and staff left chef ramsay's team went into high gear working through the night to transform giuseppe's into a contemporary italian eatery what a beautiful morning for a relaunch how are we good when i first arrived the restaurant was dated and it's almost like you'd opened a dated restaurant this is what you call a modern contemporary italian are you ready to see the new giuseppe's yeah yes good let's go let's go let's go come through look at this is it beautiful it was claustrophobic now it's a modern contemporary italian restaurant i just couldn't believe that something like this could be done in just the time that i slept i'm totally took him back by this it's like a different place new bastards new drapes nice new chairs oh my god oh my god he's holding sammy he's just born when i saw my father look at the pictures of me and him when i was a little boy you know when i saw a tear come to his eyes i almost lost it you feel like you're stepping inside something historic now it's modern yes i love it run by an amazing family joe i just i don't know how you do stuff like that you deserve it my man come here and you just doing it huh is it lovely it's beautiful isn't it beautiful huh i'm so happy because now we have a real chance it's a new beginning this is beautiful something even more important now marketing in order to re-launch this restaurant we're going to host the first ever giuseppe's bowl-a-thon with the american diabetes association yes i'm overwhelmed you know bolton for diabetes which i lost my brother and my mom so it's it's it's a big thing bullock for diabetes it took your brother it took your mother has not taken my taking you hi guys thank you so much for coming and thank you so much for being part of our first ever giuseppe's bowlethon we were greeted by a warm crowd cheering for us like we were some celebrities you guys hungry there you go it was great to see my father passing out soups and talking to the customers and getting them all excited about our restaurant thank you so much thank you appreciate it i have no words for this but i'm glad that you guys were here and helped spread the word about diabetes we're going to fight it and without the real people we're going to do it after the success of the first ever giuseppe's bowl-a-thon chef ramsay and the staff returned to the restaurant to prepare for the relaunch the condensed menu it's fresher it's quicker it's smaller and more importantly it's ten times more exciting the classic soups pasta violi minnesota soup that's the heartbeat of the restaurant okay the chicken parmesan look at that it's a new way modern and something complete when chef ramsay presented our new menu and i saw that all the old was off i was excited we're at 2008 now and here's the menu to prove it more importantly if this russian's got chance of survival we've got to communicate and stick together tonight right now i'm so excited i feel like i'm 18 years old again for tonight's dinner service chef ramsay has assigned sam to run the line and joe to expedite we've been given every opportunity now it's time for me to step up to the plate and knock it out of the park hello welcome to the new giuseppe's tractoria are you ready to order fettuccine kavanaugh feel mercy see how this product now ready rack and is this is a very very important night it's not just about the relaunch of deceptis it's their transition that's what got to take place tonight will sam step up to the mark and can joe let go and give sam the confidence to run this place time will tell all right i got three marcelo's coming right now i need them baby only 30 minutes into service medium well it's coming right after and stubborn joey's on the line cooking again yeah do you want to get off the line we got it i got three marcelo's coming on the fly i need them tammy dad get off the line oh maricela coming hard dude it's not gonna be you on the line you understand it my father wasn't letting go he doesn't need to be back there right in the action if anything he's making things more complicated priority chicken marsala what's wrong it's wrong oh sam yes not now buddy i've got pink chicken okay come on worry about that come on come on slow it down i'd rather wait an extra five minutes and send out pink chicken yeah sure take your time kind of having a problem with the lasagna ricotta's cool hey hey you guys fam they need this cooked more all right they said it's cold yes ma'am don't rush it we're not rushing yeah we are we're going right back this grill sucks yeah do you want to get off the line this thing is awful sam dan that's hard brother i've made the best things in the world off often i was again seeing the same thing my dad getting worn out getting angry dad go we got it if we can't handle it then we shouldn't be here and it was really starting to get to me two seconds yeah they have to learn to do it without you yeah take ten minutes out get some fresh air please hey they're fine get out please they have to learn all right i got this cracking i just gotta get a field mart working okay please do it man come on send it man let's go go go if i was rich i'm sure the hell wouldn't be here well i'd still be here there yeah steve we got tamara on this bread sit down i've got the bread hell that guy's unbelievable unbelievable this guy is incredible he had to leave the line he's down and out and he's beat so they've got to step up to the mark and it's now or never for those guys they've got to do it for joe the restaurant and more importantly for themselves come on there you are thank you you're welcome that table was here half an hour after us enjoy and we still haven't received our food yet honey it's coming how are we doing here sammy coming man can i plate this look at it i'm plating it i'm not playing i'm plating it okay great you want a goddamn award i heard all the noise in the kitchen i mean it's a zoo back there if they're screwing around it's hard to run a smooth chip i do apologize for the delay okay we got a seafood platter there you go dear please enjoy your food hey yeah quality up here where's the quality right here yes quality's there thank you unfortunately brian's goofing off is causing sam to lose his focus you want quality i got you quality huh and the customers are feeling the effects i apologize that's particularly scary can you please reorder this for me what's the matter with this the insides are on the court side come on okay brian sam give me a minute from behind the line sounds like we're around food's coming back raw all i want to do is cut the around and just concentrate a little bit because if you concentrate won't come back raw we waited an hour for our food now i'm sitting here 20 minutes waiting for raw fish just quit the around you'll see a difference in the standard come on guys i know we can do better you're here we can do better come on they just concentrate yeah sure screw that it's stunned cold and rolling you know whose fault all this is tonight it's his the people are done eating and she hasn't got her dick i haven't even gotten my food i want to leave all right you know who i blame i blame all this on you it's not difficult so stop making pathetic excuses here we got chef ramsay giving us a hand and now you're gonna turn around and basically spit in his face and say it's your fault that i suck that's horrible i feel sorry for the man honey it's coming we don't even want it hold on i'm just gonna slow down stop being a goofball throwing food out there good great nothing complicated outstanding good man good man b6 is ready to walk we got a table walking let's go guys get back in your truck right coming to me looking for excuses i got no excuses you just said you blame me in the oh yeah when i first arrived that's cool thanks jeff huh what a idiot folks being this together right i would never come back here again cement mixer you guys are paying the ass where's brian in this hugely important dinner service hey three marcelo is coming on a fly i need him sammy dishes started to come back sam yeah i've got pink chicken pull it together come on and when chef ramsay tried to restore order quit the around you'll see a difference in the standard brian couldn't handle the criticism you know who i blame i blame all this on you get back in your truck right coming to me looking for excuses thanks chefs and packed it in supposed to be in this together right what a idiot guy's a pain in the ass leaving a father and son to rely on each other to save this restaurant come on i'm not giving up i'm not giving up all right ryo marsala is it audrey marcel is coming right now okay i think you're the size okay i got shrimp scampi coming on a fly uh salmon right after you got it we got this all right i couldn't have asked for any better father son finishing off yes yes chef i'm so happy to know that me and my father can work side by side without trying to kill each other i mean it's a great feeling that's what i always wanted excellent hey what a difference they look great beautiful delicious yeah it is so delicious yeah you did an excellent job today sam i'm proud of us you know what i mean i think overhaul my son did really really good he pulled through so that shows me a lot he made me realize that family it's everything and that's what we have with each other this place is good at work bob after an incredibly successful relaunch the only thing left for gordon to repair is the family we have come a long way from the first minute i walked in here i saw a family that wasn't even talking to each other they're talking over each other and nothing was sinking in i asked all of you individually to write a letter and before i go i want you to read the letter kathy to joe and sam i see that our lives and the way we exist and treat each other is not acceptable any longer we need real change before it's too late joe i don't want to be a widow please try to trust in sam you need to teach and support him you need to let him make mistakes you need to pull back my beautiful son it's time to stand up you know this has always been for you and about you and your new life don't be scared it's time for you to shine and start busting some ass love ma and kathy well done my darling that was tough sam you know how the woods i thought maybe we didn't have time yeah well dear dad this letter is coming straight from the heart i have always looked up to you dad i really truly only want you to be proud of me it feels like i am a big disappointment to you because of my past immaturities i really am sorry if i disappointed you even more sorry if i hurt you i love you dad all i want is to take this restaurant over and let you relax we is all we have and without each other we are nothing love your son sam amazing and now the man the reason why we're all here take your time to sam hi sam i am writing this few words to let you know that this last couple days you made me realize how important you are to me and i came to realize that you are ready i want you to take charge finally i am really proud to have a son like you p.s never stop loving you and i'll be there for you no matter what happens love you then you're an amazing family you've just forgotten it this is the closest i felt to my husband and my son in a really long time my father saying that he loves me and he's proud of me and he wants me to take over it's everything i always wanted it's my dream come true chef ramsay brought back the love that we had that we almost lost and i'll never forget that you are the american dream good night good night you\n"