A Perfect Night at Anglers Lodge

The evening at Anglers Lodge was nothing short of perfect, with every detail meticulously executed to ensure an unforgettable dining experience for its patrons. The kitchen, led by Chef Kurt and his team, including Art and Curt, worked in tandem to deliver a menu that was both delicious and visually stunning. With a focus on seasonal ingredients and creative twists on classic dishes, the chefs were able to showcase their skills and expertise.

As the evening progressed, it became clear that this was not just any ordinary dinner service. The kitchen team, led by Chef Kurt, was in high gear, with each staff member working together seamlessly to deliver a flawless meal. Gina, who had been struggling with the menu, stepped up to the plate and took charge of the desserts, ensuring that every dish that left the kitchen was nothing short of perfection.

Just as things were coming together, disaster struck. A critic, known for his scathing reviews, walked into the lodge and ordered a meal. The team sprang into action, with Chef Kurt taking charge and guiding his staff through the service. Despite some initial missteps, the team quickly regained their composure and delivered a meal that impressed even the most discerning palate.

The critic's presence added an extra layer of pressure to the evening, but the team at Anglers Lodge remained calm and focused. They worked together seamlessly, each member playing their part in delivering a meal that was nothing short of spectacular. The kitchen was a whirlwind of activity, with pots clanging, knives chopping, and the sound of sizzling meat filling the air.

As the meal was served to the critic, it became clear that this was not just any ordinary dinner service. The team had worked tirelessly to deliver a meal that would impress even the most discerning palate, and they succeeded. The critic's reaction was one of delight and surprise, with every bite of the meal earning praise.

Despite some initial hesitation, the team at Anglers Lodge quickly regained their confidence and delivered a meal that exceeded expectations. They had worked together seamlessly to deliver a flawless service, with each member playing their part in creating an unforgettable dining experience for their patrons.

Just as things were coming together, Chef Kurt announced that he would be stepping back and allowing his team to take control of the kitchen. The team breathed a sigh of relief, knowing that they would be able to shine on their own. With renewed confidence, they delivered a final flourish to the evening's service, ensuring that every patron left the lodge feeling satisfied and impressed.

As the evening drew to a close, Chef Kurt took a moment to address his team. He praised them for their hard work and dedication, acknowledging that this was not just any ordinary dinner service. The critic had added an extra layer of pressure to the evening, but the team at Anglers Lodge had risen to the challenge, delivering a meal that exceeded expectations.

As the night wore on, Chef Kurt introduced his team to Emily Brown, a consultant who would be joining the lodge for a month to help set it up for a busy season. She was excited to meet the team and offer her expertise, knowing that she could make a real difference in their success. The team welcomed Emily warmly, eager to learn from her and benefit from her knowledge.

As the evening drew to a close, Chef Kurt announced that he would be leaving the lodge, handing over the reins to his new consultant. The team breathed a collective sigh of relief, knowing that they had finally found a leader who could help them take their business to the next level. With Emily on board, they were confident that Anglers Lodge would become the place to be for dining in Island Park.

The evening ended with a sense of closure and new beginnings. The team at Anglers Lodge had come together to deliver an unforgettable dining experience, and they knew that they had set themselves up for success. As they left the lodge, they were filled with a newfound sense of purpose and excitement for the future. They knew that they would face challenges ahead, but they were ready to work together as a team to overcome them.

As Zach and his family sat down to enjoy their meal, it was clear that the chemistry between them was palpable. The evening had been a perfect opportunity for them to reconnect and rekindle their love for each other. They enjoyed their meal in peace, savoring every bite and moment of their time together. It was a truly special night at Anglers Lodge, one that would be remembered for years to come.

The handbrake on the steering wheel added a touch of humor to the evening's events, with Chef Kurt remarking on its uselessness after leaving the lodge. Despite some technical issues, the team had persevered and delivered a meal that was truly exceptional. As they looked back on the evening's events, it was clear that this was just the beginning for Anglers Lodge. With Emily on board and a renewed sense of purpose, they were ready to take their business to new heights.

"WEBVTTKind: captionsLanguage: enwhen i first came into the area i saw this piece of land it was right next to one of the world's best fly fisheries the henry's fork of the snake river we jumped right on that piece of property and started building the lodge i thought i could fly fish while i had the phone in my pocket taking reservations and that actually happened early on in the early days in 1999 dave would go cut the logs and peel the logs sometimes he'd make our sons peel some logs but they were pretty pretty little growing up here was something special we literally worked every aspect of it i started out as a little kid doing dishes and busting tables and then waiting tables when we finally got the lodge built and opened we would have like two hour waits and people loved it loved it the lodge was full every single night it was going so well that they were getting ready to expand and then that summer we lost my little brother he was 10 years old when he died it was it was dark it was a dark bad time and my mom fell out when we lost that little boy our life stopped and i went to bed for three years and i didn't i didn't get up so without her here my dad was forced to run everything by himself and that's kind of the way he coped with everything there was just a darkness and a sadness that surrounded our family for years business is quite slow i'd say it's probably 25 percent compared to 100 percent back then david needs some help that came back about a year ago to help me run the restaurant and lodge he sees constantly how it's a struggle for me to keep up with the restaurant side so he came back to help you take a young man you stick him in there and you put him as a general manager a general manager in my opinion is somebody who needs to know the inside and outside of the whole operation but he doesn't know these things dave and i are tired and it's just like a black hole for us and we don't want to work this hard anymore making it come back is our last hope it's my best hope i've just arrived at island park idaho and it is absolutely gorgeous this city is nicknamed last chance because it literally is the last place to stop for food gas and lodgings before entering yellowstone national park and this location is one of the most prestigious fly fishing areas anywhere in the world it's a fisherman's paradise there it is anglers lodge how on earth could this place go wrong look at that gorgeous hello how are you good i'm savannah savannah gordon nice to see you me too wow my goodness me this place is gorgeous who built it my father no stop yeah seriously their hands you are kidding me wow yeah it's all family business we're all in it together wow um and recently my oldest brother zach took over the restaurant so zach's the restaurant manager is mum and dad around i'd love to meet them i'll i'll follow you wow look at those beauties up there it's a vegetarian nightmare up there yeah let's fish everywhere yeah the rural hello i'm david dede how are you very nice to see you this is my brother preston good to see you likewise wow this is definitely a family-run business right yes sir gordon how are you the gentle giants with the midas touch by looks of things uh congratulations place is gorgeous thank you thank you did you build it really i did build it wow just had a vision in my mind and we put things up took them down until it looked right and do you live on the property i do we have a cabin right across the way just here yeah don't tell me you built that as well i did where was the conversation you both had when you decided to go ahead and build it we found this old beat up buildings there was a for sale sign on the back side of it so we made a deal and here we are started building um what was the dream duty what was the ambition well you know we just loved love the beautiful river we just thought it would boom you know because of the beauty it's really one of the most beautiful spots in idaho right and people just loved it so there was like a two hour wait every night how long ago was that that was our first two years wow like our first two years that's a long time ago so we got off to a great start what happened then we hired another chef and then people got mad because we changed the menu after that we had a tragedy after the tragedy my parents just kind of checked out it was a really hard time for my family and i think it showed in the lodge you know they couldn't put their whole heart into it because their heart was broken so are you in love with it as much today as you were 10 years ago i'm very proud of it and i love it but i'm really tired right we've been here a long time you know our goal is to have the best restaurant in the area and 100 miles around but through the years we've just uh lost interest in that and he's really tired you know he doesn't want to work that hard anymore right so you're the russian manager yes and where did you train i worked at a few really nice places when i was living in san diego that was probably where i learned the most oh so you went away and then came back i've been gone for about nine years yeah right okay i'm gonna get to the room um pack um zach why don't you show me to the room yes sir oh god it stinks no what's that smell of lemon i'm not sure got a smell of lemon i mean why on earth would you need air freshener in here with such beautiful uh woof yes the smell in here is crazy now i'm just going to open the window oh i guess the back of your throat right yeah it's a little um someone going to make up the beds they are made i've seen dog baskets uh better how old are they they put in about five years ago bloody hell seriously yeah they're definitely old is that blood i don't think so what is that i'm not sure it's a stain anyway wow okay so um i'll be down a couple of minutes for a bite to eat sounds great yeah would you recommend she does the rainbow trout here what's her name her name is gina okay great thanks the update pleasure to meet you thanks zach wow the view is breathtaking but the color is depressing i mean honestly everything's dark and gray and dingy and the pillows look at those how uninviting like the dog sat on it for the last 10 years i really do smell what is that it's like a piece of candy stuck on a pillow that's terrible it's almost like they've fallen out of love for this place and look at that big dirty stain it's sad because it's almost on the verge of being neglected and you've got two owners that have clearly run themselves into the ground you think of a lodge in this area you think of something that's cozy it's warm in biting this is depressing oh dear always a great way to find out how often the place is cleaned check out the filters oh dear that's that's 15 years of dust in there turn this thing off it doesn't take much to clean that hence the reason why this room stinks of air freshener hey how are you oh so nice to meet you nice to see you too what do you think's wrong with the business staffing issues servers they're just constantly late and you know i wouldn't have a manager but zac's the manager yes he would come in at three or four o'clock hey in the afternoon yeah but is that dave's fault is he tight uh does he not want to put money into the business he wants to be as thrifty as possible yeah you know this is your menu you're the chef so yeah i know so who dictates this dave he never let anyone do the food orders even no chefs really but he's controlling you yes and controlling the business tightly by the sounds of things yep gina thank you thank you does your dad realize when you build something this unique then you need to have a team to run it i don't think so no i don't think he realizes at all he doesn't know he doesn't know one bit he's not he doesn't let them order their own food ah no he watches every penny is he that controlling he really wants to watch what's being sent out and what's being paid for the money zach please excuse me thank you sir my pleasure thank you very much wings there for you sir with the homemade huckleberry barbecue sauce well thank you now the wings fresh i believe they come frozen gina knew it's coming right mm-hmm yeah you can't buy fresh chicken locally here bean served frozen food wasn't the start i was looking for it looks like it's been dipped in else blood in fact the food just kept getting worse pulling back that rib eye is like pulling back that duvet on my mattress that stain and wow that's strong and alcohol he's a good wine for this right all right gina claims her hands are tied in the kitchen so at this point i don't know who to blame that rice is mush who cooked that it's like oatmeal what the idaho rainbow trout with the herb risotto jesus what's all the uh squidgy bits around the outside those are all the sauces all the sauces yeah yeah seriously yeah ah is that risotto or some of the plaster that your dad left over from building the new lodge it's still got the scales on it as well why would you leave the skin that's soggy like some news condom that has to be the worst trout i've ever seen in my entire career wow does mum and dad see this food do they come and have dinner they hate everything they hate the the dish or everything they don't like the way that she does anything then why is she here when you're in the heat of the season we kind of just take what we can get you can't keep on changing your chef every year i agree we do it every year it now if this place wasn't run by your parents would you work here hell no no not for a second i don't want to run a restaurant how keen are you to get out i i'm desperate and if you got a job tomorrow would you be off yeah i feel like i've kind of done my part the part that i told him that i would do you're obviously concerned and you're doing it more out of affection as opposed that you really want to be here sounds like your mind's made up wow let's get them out please would you both come out please all those could you come out both of you what if i don't want to jeff ramsey nice to meet you likewise good to see you too wow uh so i'm not for words what feedback did you get throughout my lunch i didn't say anything you didn't say nothing at all not yet course by course you didn't even talk to them no why not i figured that was what you were gonna do when we were done i was hoping at least you're gonna say something to them so they can up the game no i actually expect you to say something and i thought well should i ask or i kept thinking okay it must be okay i haven't heard any comments don't you want the truth oh absolutely do you know the owners hate your dishes no you don't know the owners hate your food no i did not know that you've got no idea that dede can't stand the curry no i never knew that i feel like people have been lying to me tina i don't blame her let me i'm gonna be frank the ribeye was overcooked it looked like we'd opened at the bottom of the dishwasher and that plug was blocked with bits of floating grease oh my god you may find it funny but you're not sure i was funny the way you just described it no but no i'm not trying to laugh about the room no no but out look where we sat though if you phoned me on my telephone in the car and asked me what do you think i'm gonna be having i would never have mentioned those dishes you did nothing to blow me away i'm trying to use the ingredients that dave asked me to use a lot of it is cost so i was tied to that art you're the sous chef is there any synergy in what you're doing no you're just doing it to survive no one's thinking long term it's stifling the business i'm amazed you're still open zack i don't know if you've got one foot in one foot out you shouldn't be here yeah i've not been super invested that's for sure get the out of here hi so far i've learned that dave and dede are checked out and zach just doesn't want to be here tonight at dinner service i'm curious to see if dave is actually holding gina back in the kitchen um so gina explain the line don't stop working with it okay i work right here in the saute area and then uh the section doing the burgers the steaks and zac he mostly stands behind the bar so he's not the restaurant manager then he's a barber he's supposed to be he went from the bottom to the top this summer nothing in between but you don't get support from him doesn't know how to doesn't know how to what's the microwave for gina uh to heat the dip up not my choice but not my choice to do a lot of things wow you're the chef right yes so what you say goes no should be chef jesus christ why art did you make that no what is that it's some kind of cheesecake collapsed cheesecake looks like a man mine what is that from like 1876. wow next ticket karina please your salad will be right up full time or part time it's okay to chew gum in front of customers or dave just likes to go on um no it's very gross and zach i know you can't tell staff or two but uh this young lady's chewing gum i just i don't know you're right yes no i know but um is it's not typical no yes sorry yeah it's not typical laura please choose spit your gum out thank you thank you are you okay yeah i'm crying you sure yeah you're good what's going on here yeah you're right she didn't have done absolutely excuse me just one second what's going with the rib eye curry that i'm playing with a second chef but don't you talk to each other so the food can hit the window at the same time if you open up and talk to art then art can take the sauce out the container and heat it up in a pot yeah if you'll hand it to me i can do it right here i got lots of time i'm doing it man for a tiny kitchen trying to expedite this food it so never needs to be this hard you know that gina you don't like talking do you um it's hard for me when i'm working i'm sorry but you're doing desserts can't the young man do the desserts yes i know everyone tells me i need to relinquish responsibility you guys are more capable you can slice a cheesecake with these nicely yes chef anyone can do it but you prefer wasting time doing it yourself i know just because it couldn't get any worse the problem with this lodge is becoming more apparent there's just no communication gina doesn't speak to the kitchen dave and dd ignore the problems and zach just doesn't know how to take command oh man it's so dysfunctional yeah is a little cold oh is it what's she saying the chicken breast chicken is cold she would like a new chicken breast sometimes absolutely new chicken breast please just stop for two seconds yes sir exactly art but i just wanted to touch that touch it it's ice cold it's old school that's what we resulted in sending you're just drowned way in over your head a mess a big mess m-e-s oh man so i was underwhelmed and disappointed you built this place to the absolute spec beyond belief but i was disappointed in my room the beds terrible zack i pulled back the top duvet and there was blood underneath the duvet the air conditioning filters were just full of it was really shoddy really shoddy and it broke my heart i didn't even build the place right and look at the kitchen tonight what i don't get is the service and the offering because it was shocking the chicken goes out ice cold slightly pink and nobody cares and that dreadful cheesecake well that cheesecake collapsed when i left the kitchen rid of it i i was i did today no you didn't i know you're nuts nuts you wrote that menu gina i did you said your hands were tied so you've got no freedom um dave gave me more freedom i believe than he's given chefs in the past so sorry you have freak i'm just going on what you've told me i mean i'm not talking about chefs listen you told me lunch time your hands were tied and you can't buy anything you can't talk to suppliers and what dave says goes yes i mean basically dave do you handcuff gina no i'm not handcuffed her only thing i try to do is get her to cost compare you've got to try to keep food costs lower are you telling me that what you're sending is value for money it's no it's not nowhere near it am i the only one that believes what we're doing is incorrect zach you're not a resident manager your heart's not in it young man and i asked you one vital question lunchtime if your parents didn't own this restaurant would you be here and immediately hell no i know we're in trouble the lodges around here are more successful they're much more successful and they're not even half as lovely can i just have five minutes with you do you mind okay let's go uh thank you this is on a deck of cards at the moment that i feel it's about to collapse because it's built with no infrastructure how's the strain of the business affected you and dave we've had a lot of really really hard years you know a lot of arguing things that i think are really important um he doesn't and vice versa why is he so stubborn in a way that he's so overbearing and so controlling i think he's just really scared of the losing things so he tries to watch everything you know and dave wanted zach to kind of learn the business so that in case anything happened to him that we didn't lose everything our kids didn't lose anything all of our investment right and you probably know the terrible things that we went through well i disappeared right because i couldn't function so he did it all himself he'd run the business without me and he did the best he could and he just did what he has to do and that's what he does he does what he has to do and he knew that i was gone and so he he ran up by himself yeah he needs to accept that he can't continue like this his heart might be in the right place but his head's not in the game you've got the view the building's there but right now it's just a shell it's had better days for sure really really good days are the first it was wonderful we need to get that back good morning good morning i came here yesterday and i asked everyone to be open and honest and the first time i heard any honesty last night was with your mother not easy that is it i um don't condone your behavior my behavior was what i just felt like you're like the language that you used wasn't that of an english gentleman like i would expect i'm deeply sorry about that what language did i use a lot of f words um i don't appreciate you using that language with my angel of a mother and my sister can i just stop you there because you're over exaggerating a little bit because i'm not gonna give you brownie points standing in front of your mother telling me how upset you are when you're laughing and giggling with me at the same time you see it as it is you have to call it as it is i like the fact you're standing up so it takes me to swear for you to step up and act like a man please you don't know did you just curse that's disgusting behavior young man if you want to have a little chat with me later together one on one i'd love that but stop being a hypocrite you've just sworn in front of your mother that was a mistake and i apologize mom the hours you turn in four o'clock in the afternoon i don't know how you can call that a full day's work gina was frustrated the fact you don't commit staff get no direction and you walk around shaking cocktails but i don't need to prove to you my ass no no ask you to prove it to me your father put you in charge of the restaurant so the big question is what was your son zach doing here my view was he was going to come help me run the restaurant he's not even getting any feedback or talking to gina or even just asking service to not chew gum yes it concerns me a great deal okay shall we move on i've got something really important to tell you please yes it's something that you're not familiar with it's called feedback we're always here i spent some time this morning just traveling around driving thinking contemplating and popping into local places fly fishermen locals houses cabins you name it i went there the sad news is they don't want to come and sort of tell you to your face because it's a small community but i've got the feedback my daughter had a wedding reception held at the lodge we'd go back and celebrate but over the years things have gone downhill dave makes us very very unwelcome and he's pushed the town away it doesn't feel like they want us there the owner seriously well needs help he's a total horsey's butt he has no idea how to handle employees or his customers there was a time the community rallied around to help them but he showed no appreciation so it didn't last very long after time he was a jackass again couldn't care less too bad so much potential there maybe they don't care i don't know why everybody thinks i'm a horse's ass i guess i am huh i try to be friendly to people and i treat them just like i treated you i come across cold and arrogant you come across controlling and you come across assertive yeah we need to get them on our side whether we like it or not their last comment to me was that if you are prepared to change and commit to change then they would walk through those doors uh dave i just want to spend a couple of minutes with you do you mind okay um thank you guys thank you why does zach get so uh defensive like that i think insecurity maybe um guys can you just give me give five minutes please in fact let's go outside in fact let's jump in the car i mean honestly i'm here to help yeah you come across so withdrawn i don't know what to do about that where did that level of negativity come in well it started when i first broke ground here and all the locals started attacking us and trying to shut us down you know you have to put your head down and start swinging it but then you were successful we were successful and then i hired a shitty chef and then they all took off and went away and then i found a good chef and some of them came back but i can't please them all the time sure but it's not all about the chef dave it's you have to take part of responsibility you know so these people leave um and they let you down you know at the end of the day that's on your shoulders right yes dealt with that tragic loss of your son and that took her a long time did you seek help when you lost your son no did who did you talk to no one no one you so you just came back into work yeah the next day the next day there was no one here i mean how did you get through how well and just get through you know you you go day by day time time helps heal you know but there's a hole in your heart that never heals right yeah it's never going to yeah but have you expressed this to dede and that that's how you've dealt with it because i think she's a little bit in the dark i think she struggles to read you yeah maybe i just deal with it by on a daily basis you know there's not a day goes by i don't think of my son and the loss but you know you you move on you know i still have to make a living i still have to take care of dede's feelings and the kids and all that you know the kids got spoiled in the process because we cuddled them a little bit and it's obvious and zach's a product of that but yeah you know i come from i believe that they should earn it yeah but i'm in a situation and i have been in a situation where my wife doesn't agree with that philosophy so it's a constant friction and same way with managing our restaurant and our business she comes in here and wants to cuddle employees and doesn't expect them to hold to standards and i come in and i try to get them to hold the standards and i'm an and we have conflict at home so as a result of that i've tried to minimize the conflicts and let zach deal with the restaurant because that's where most of our conflicts were the business may have suffered i may have been an on occasion i don't know what to do about that you know she she doesn't understand my personality but i'm uh sometimes i take no prisoners and it defends people indeed he doesn't understand that mindset she's more of a off fluff you can't build this thing like that you're a tough on the outside you have a heart and you can show emotion i have a big heart then people need to sit i'd like to talk to you about something that's been missing when you built this place we started off so well didn't we yeah so i've put something together that i think will help reinstate that love yeah bring that back to the forefront let's have a look wow who's that there look at that hair yeah man what happened look at that wow talk about handcrafted even the boys yeah they're going off look how little they are yeah yeah that's rare dave smiley yeah that is real that that would have freezed that one there oh man incredible you know sometimes it's easy to forget this is why you built this amazing lodge for the family right did he yes chokes me up yeah look at that that's a picture i haven't seen forever we need to frame that one on the wall these are the most amazing pictures beautiful something quite magical about that first fish right didi we see those amazing pictures what goes through your mind oh just just the memories and dreams that we had you know and everything just getting better and better and better you know and then just enjoying the property all of our life right it's a stern reminder to why you built this place and just watching your face light up reminiscing in some of those amazing times it's so nice to see yeah i didn't see it when i arrived and that's what's been missing yeah those were good times when we look back at the pictures that are building the place it brings back that energy that we had then and it really does mean something you know we had we've we've raised the family here we've we've raised our kids here all those memories were good memories so it's always been worth fighting for for me you need to fall back in love with it but more importantly with each other yeah how important is this to you both it's everything it's the world yeah it's the world to us that's all we have when it's done and said you know we spent our best years building this place and running it you're confident we can get back there you've got it in you yeah yeah oh i feel so much better because now we're moving past all the bad things and we're starting to take a look towards the good things after boosting the spirits of dede and dave it was time to elevate the lodge itself my team spent all night working to turn the anglers lodge into a destination worthy of his rich family legacy let's go i can't wait to show the family what we've done in you go please oh enjoy wow look at that come on jump in wow look at that gone is that hideous blood color um inviting gorgeous let's start off with that amazing reclaimed wood the bed spreads brand new oh i love it new carpets just beautiful is it yeah it's amazing i think you've uh you've opened our eyes to where the place can be and you've done a great job it's amazing it was just like a new joy kind of like when we opened it up the first time it was like a brand new joy it's something that we can reach for after going through such hard times so we know what to do now look at the rocking chair nice we wouldn't even want to leave oh it's just beautiful hello hi guys good you guys here to check in yes great oh wow oh my gosh hi alex how are you good to see you you should see what they did to the rooms today it's amazing i've created a delicious new menu perfect for this region and my team have been training the staff non-stop to prepare them for a successful re-launch tonight here is our dinner menu i've invited the locals back and a local food critic so the lodge can rebuild these important relationships and get their reputation back on track everybody's attention just for a second our critic is sitting watching paying attention to everything that's going on thank you hello we just wanted to welcome you all to the lodge and i hope you're enjoying your evening and we appreciate you all coming in and trying this again and uh we'd love to have you back can't beat the setting of course and from now on our food's going to match all those things so hope you're having a great time very nice to have everybody back okay welcome have a great time one short ridge right up here what are you doing what are you doing for the short run right right now it's going three ribeye yes chef and then you're doing short rib are we sending the appetizers look look at me gina gina come here come here you're not even helping yourself you're not talking to me and you're just going into one okay i'm gonna force you to talk okay so yeah gina are you okay i'm okay for you sure i promise okay good again ask that you can serve the soup all right would you please absolutely okay soup boiling we send the soup with one nice kale salad so next up art dress me a kale salad no no i've got the salad salad okay why can't he make the salads never has to be this difficult you can't work on your own i've worked on my own many times chef gina gina come here come here are you listening are you giving up no no no i told you you cannot work on your own you just shout i work on my own all the time is it best you go now no you can't work on your arm you're gonna sink this place get a grip okay it's not difficult next ticket um yeah fyi in there tonight gina's struggling yeah kurt stepped up out stepped up uh but with a menu that easy if your mind's not in that uh you've got no chance kale salad in the window table 26 seat one thank you is that for the uh critic yes did he season it i did salt pepper um art take over please uh gina take a step back art gina's on the desserts let's go okay i got chicken in the oven so were those three apple crisp in the oven or you forgot they are in the oven chef yeah uh danny reheating a dessert i expect you to nail that's your table you know that nice and gently yes sir off we go roasted chicken with the crispy skin and we can't do a scoop of ice cream no answer we can't do a scoop of ice cream it's cold in the middle okay how are we doing stop stop i want you to take your apron off okay art take over please okay how's my desserts ready roll it's not working is it i'm just nervous no it's not working you know it's not working i'm not gonna shout i'm not gonna scream it's just it's unfair it's unfair in you and it's unfair in the lodge you're sending a short rib to a table that we haven't even sent the status you're destroying the lodge i've got a critic that's just landed one mistake like that and this place is going to close heard understood i'd like to finish out the evening and see how it goes it's not working if you're going to go back in that kitchen what are you going to do differently what's the point i want to keep working so that i can get it down i'm not listening you're not listening you're not even you're not even prepared to take any advice any help no it's been a long time chef since somebody was telling me exactly what to do and it's different for me we can't continue like this there's no point in fighting this yes oh man okay daily done dave gina she's just not up to speed yeah if she can't work with this menu it's not going to happen so yeah the good news is art and curt already up to speed already yeah yeah that's good uh good feedback for the customers incredible everybody was very happy loved everything's compliments all around not a single complaint that's right any different questions from the critic nothing difficult at all no he was uh he's very friendly very nice and just really enjoying everything he's like this was simple and it was beautiful it was perfect awesome nice good night right yeah you happy i am happy good very happy that's my life i'm just so happy to have you that's so nice people back in here yeah well i mean they're happy right yeah that's the most important thing but there's one tiny missing link someone that i've arranged for all three of you to meet her background is extraordinary she knows the area inside out and i've asked her to come here for a month and help set this place up i want you to benefit from her knowledge please welcome emily brown oh how are you i'm emily t.d pleasure zach nice to meet you zach hi emily nice to meet you welcome nice to see you welcome well good to see you um first of all she knows this business inside out and she's excited to work as a consultant for a month and help set this place up for a very very busy season yeah i've heard all about you guys really excited to get you guys where you really need to be so welcome um i want you two to do something you haven't done for a long time i'd like you to take your dear lady and go and have dinner oh nice that'd be nice yeah tonight zach's got a table for you all right that'd be great excellent it's first time i've seen them holding hands see dave smiling like the pressure's lifted off the love is rekindled for sure and i'm really excited to have everybody in island park start coming back again and being excited about the lodge like they were when we first built it uh my time is done you're leaving now i am leaving now you guys have a great spark here trust me you need to show it don't stop good night take care god bless bye thank you so much here's to me and you man cheers yeah to a new lodge wow what a nice oh man that's better man that's cold out there there's a handbrake the gear stick on the steering wheel i shouldn't drive useless man after i left the lodge the family embraced the many changes and is excited about the future both dede and dave have rekindled their passion you're doing good honey we're a good team and are enjoying working together to make anglers lodge the place to be once again\n"