**A Relaunch Night to Remember**

It was a night that would go down in history as one of the most memorable relaunch nights at the One with the Fillet restaurant. The pressure was palpable, but thanks to a very special guest, the evening turned out to be a resounding success.

As the kitchen team scrambled to prepare for the evening's service, Chef Gordon Ramsay burst into the room, his presence commanding attention. He had been brought in to whip the team into shape and put an end to their struggles with consistency and quality. With a fierce determination in his eyes, he set about putting the staff on notice that this night was going to be different.

The kitchen erupted into chaos as Chef Ramsay began barking orders at the team. "Where's my two snappers?" he demanded, his voice rising to a crescendo. The staff scrambled to oblige, but it quickly became apparent that they were struggling to keep up with the demands being placed upon them. Andy, one of the chefs, was particularly struggling, and Chef Ramsay saw an opportunity to bring him back down to earth.

"Come here, you!" Chef Ramsay bellowed, striding over to where Andy was standing. "What's going on here?" he asked, his eyes scanning the kitchen with a critical gaze. Andy looked sheepish, and for once, he couldn't talk his way out of trouble. "This one's more cooked than normal," he admitted, his voice barely above a whisper.

Chef Ramsay wasn't having it. "What is wrong with you?" he asked, his tone dripping with disdain. But instead of launching into one of his famous tirades, he took a deep breath and spoke words that would change the course of history for Andy and the team.

"I see the man I've been dying to see," he said, his voice filled with emotion. "You're not just a chef, you're a leader. You need to delegate and push your team to be their best." The room fell silent as Chef Ramsay's words sank in. It was a moment of truth, and Andy knew that he had been given a second chance.

As the evening wore on, the kitchen transformed before the staff's very eyes. Orders were executed with precision, and dishes emerged from the kitchen looking and tasting like nothing Andy had ever seen before. The team worked in harmony, each member knowing their role and playing to their strengths.

But Chef Ramsay wasn't just there to offer words of encouragement. He was also a man on a mission, determined to see that the restaurant's standards were raised to new heights. And with his guidance, the team began to see the world in a different light. They realized that they had been doing everything and doing too much, holding themselves back with their own self-doubt.

As the night drew to a close, Chef Ramsay gathered the team together for one final pep talk. "I'm glad I came this week," he said, his voice filled with pride. "You've all shown me that you can do it. You're not just serving food, you're creating an experience. And I couldn't be prouder of you."

The team erupted into cheers and applause as Chef Ramsay's words sunk in. It was a night to remember, one that would go down in history as a turning point for the One with the Fillet restaurant. And as for Andy, he knew that he had been given a second chance, one that he vowed to make the most of.

**A New Beginning**

In the months that followed, Andy and Ellen continued to work tirelessly to implement Chef Ramsay's changes. The results were nothing short of miraculous. Food was light and fresh, customers were thrilled, and repeat business poured in. It was a testament to the power of hard work and dedication, and a reminder that even the toughest critics can become allies with the right approach.

As for Chef Ramsay, he remained a constant presence at the restaurant, offering guidance and support whenever it was needed. But he also knew when to step back and let the team take the reins. After all, as he said, "You're not just a chef, you're a leader." And with that phrase ringing in their ears, Andy and Ellen were ready to take on whatever challenges came their way.

**A Restaurant Reborn**

The One with the Fillet restaurant had come a long way since its relaunch night. From the kitchen to the dining room, every member of the team was committed to serving up dishes that would delight and surprise customers. And it wasn't just about the food – it was about the experience as a whole.

From the moment you walked through the door, you could feel the energy of the restaurant. The staff were friendly and welcoming, the decor was stylish and modern, and the music was always played at just the right volume to create a buzz in the background. And of course, there was the food – dishes that were both familiar and innovative, comforting and exciting.

As customers dined and laughed and enjoyed themselves, they couldn't help but notice the difference that Chef Ramsay's visit had made. The kitchen was spotless, the orders were executed with precision, and every dish that emerged from the kitchen looked like it had been plucked straight from a Michelin-starred restaurant.

And as for Andy and Ellen, they knew that they owed it all to Chef Ramsay. He had given them a second chance, one that they would never forget. And as they worked tirelessly to maintain the high standards that he had set, they knew that they were part of something special – a restaurant that was truly greater than the sum of its parts.

**A Legacy**

Years went by, and the One with the Fillet restaurant continued to thrive. It became one of the most popular restaurants in town, known for its delicious food, warm atmosphere, and commitment to excellence. And through it all, Chef Ramsay remained a constant presence, offering guidance and support whenever it was needed.

But his legacy went far beyond that of just being a chef or restaurateur. He had also become a mentor, a role model, and a symbol of hope for anyone who felt like they were stuck in a rut. His visit to the restaurant on that fateful relaunch night had changed the course of history, inspiring Andy and Ellen to work harder and strive for greatness.

And as for Chef Ramsay himself? He remained humble and dedicated, always looking for ways to improve and push his team to be their best. He knew that he had made a difference in the lives of those around him, and he was grateful for every moment of it.

"WEBVTTKind: captionsLanguage: enlighthouse point an exclusive community six miles outside of boca raton florida lined with large mansions pristine beaches and home to la bistro after studying its top michelin star restaurants throughout europe andy truesdale met and married the love of his life ellen come on see ya andy and i met and seen thomas at the restaurant that he was executive chef and i fell in love with his food it was love at first bite i've worked in a chef in many different areas in big hotels small hotels little restaurants and i can run rings around anyone anyone tired of working for other people they moved to south florida in 2001 to fulfill andy's dream of opening up a restaurant of his own good evening the bistro restaurant can i help you hello ellen and myself decided to buy a restaurant because she obviously tried my food she realized how dedicated i was and i'm very on the ball with everything hey what's that over there get off the shelf get that off there andy is not only a chef he's a creator don't forget my apples these apples cut three nice rings i would really say he's a master at what he does and if i didn't think my husband was a brilliant chef i would not be in this business with him fella i'm right here table 14 is ready for the entree i'm gonna run this now there seems to be a lot of wealth in the area but for some reason the people that live in lighthouse point do not seem to appreciate andy's food idea they didn't want it they don't want anything else it's true dry the problem is he thinks he's perfect so he really don't like it when people send back the food steak is grizzly get the out of here that's beautiful beef tenderloin they're a local custard i don't give a alex this is your fault you sorted out my food's perfect i've worked long and hard and paid for the right to have what i want be quiet whether people come and like it love it or hate it it's my business it's my reputation it's my food i'm the chef and i'm the owner that's what i want i really wish i knew what the major problem with le bistro was i can't say it's the food of course i can't say it's me i don't believe it's my staff i just don't know what the problem is be happy don't be it's a bistro it's fun it's upbeat right now i can't keep up with the debt and i don't know where we're going to get the money to pay the debt off it's going from bad to worse for the work and effort and everything we're doing everything we've put into this would definitely not benefit anything if this restaurant closes the last thing i want to do is go work for some idiot somewhere else i hate idiots south florida known for many great things great beaches water sports and a place where people like to dine out le bistro is chef phoned and he's on his ass now today he's close to lunch because he's holding a cooking class i'm about to pay him a surprise visit here we go uh the menu is a goat cheese that we have on the menu and we put a little beet pollen on you arrange it so it looks like a flower oh hi hello good afternoon hello ladies gentlemen good afternoon nice to see you please don't be stopping how are you hello nice to meet you very very happy what's the matter uh just right in the middle of this first impression i had when gordon ramsay walked in the door was what the is he doing here so what's for entree chef i just thought we'd do like a little minute steak a little sirloin nice hello nice to meet you nice to meet you here are you the server uh she's my wife oh she's your wife oh i'm nice lucky lady so maybe like a large dice bring them to the boil let it simmer for about 15 minutes and we're gonna put a little bit of butter in there should it be smoking so that's okay we obviously just paid a little smoke um i felt like gordon ramsay was just being an actor thank you very much i've enjoyed it nice to see you so much thank you very much thank you so how do you think that went happy with it uh not really what's the matter those cooking classes go very very well for us i don't want you to it up to try and make a mockery of what i'm doing in front of these people jesus are you always like this or always like so defensive you ask me a question i'm answering you okay so let's line up a little bit come over johnny please so where did you start cooking andy i'd work for uh michelle in london you worked for michelle the water sign in yeah that's exactly what happened to me so we had a very similar sort of training honestly from a chef's point of view you've got your stripes so in your mind the one single reason to why the ration's not working helen would be what for some reason people don't find it appealing to come in here and i mean the locals our bread and butter clientele don't seem to enjoy the restaurant they're not biting people really and truly are pretty demanding i'm not fed up with it how's the business ever worked in nine years no never it's gone up and down it's never been great andy and said your dear wife said very quickly no if it's never worked don't be embarrassed i'm not but i'm just saying that she's wrong right i'd like i'd like to eat seen the cooking class fantastic resume and i'd love to taste your food anything yeah show off show me what you're made of i'll just take it off the menu yeah i don't know what chef ramsay's going to say because andy's food is very good and he somehow manages to stay ahead of the trends all the time with his menus and his recipes just as we always do that's not changing nothing we don't have two or three people cooking on the stove it's me on the stove listen you're going to hand me that out of that fridge but no around if i say i want it this way i wanted that way because i said i've earned it i'm paying for it okay just a minute for the lamb and we're gonna have everything else coming right off nice to meet you that was good alex do your job let's go okay oh here's the react bon appetit thank you i think i just chipped my tooth do you like that cartilage christ show him the bone as well jesus i'm just busting my tooth here man he found your bones on his duck it doesn't go away go away he doesn't listen to nobody that's it that's the way he is you cannot change andy nice jesus coconut curry jalapeno oh my god garlic coconut lamb inside the it is okay uh-huh did you show chef to college yeah i did he uh told me to like go go away did you want to talk about it that's the truth it's a rubbery huh the texture of the lamb this is very rubbery mediterranean crispy fried lamb curry roll i'm in florida not in mumbai you hate it or whatever this is this is just like us up nah that's not why whatever i'd stop right there for you and go away gordon ramsay trashed everything i did i think that's his whole goal is to all over you make you feel bad okay uh right that was interesting so that was you at your best that wasn't my best that i've ever done in my career you mean the best here or you mean is that the best food that we have you know yes or no i mean i you know was that i asked you to cook for me and just yeah just tell me how that was for you uh that was good for this restaurant that's good for here here's the problem the food's old-fashioned i'm totally totally out of text in terms of where you are that's your opinion the food is sad stuck in the 80s possibly the most shocking dish anywhere in florida the crispy lamb roll what in the hell was going on when we put that one together shredded coconut horrible rubbery texture almost on the verge of being depressing any more you want to put me down for the briet i don't know if anyone gave you feedback but it was on the verge of breaking my tooth all right i'm supposed to believe that you're not looking at me now as if i'm exaggerating i was full of cartilage i'm listening to what you're saying nobody i didn't know no one told me no one told you hey man he found their bones under the dirt that doesn't go away two seconds sir yeah do you not tell the chef that the first mouthful was full of cartilage yeah i did i mean i told him he told me to go away when your waiter comes to tell you valuable information you should know those kind of things right can i just have two minutes with andy my own would you mind ellen would you mind honestly yeah straight up i'm here to help so far all you're doing is just slam me down that's all you've done with me i think it's about you me i know you are yeah he's not my chef he's not we don't work for him you're the chef owner right so why won't you take responsibility i'm the chef you don't like it that's fine it's your opinion you don't like it we're we're no good i'm lousy whatever me do you have issues in the short time that chef ramsay has been at the bistro he is already feeling very uncomfortable with the arrogant owner that cooked the food you don't like it we're but no good i'm lousy whatever now it's time to see how this tiny south florida restaurant handles its customers in a dinner service you gotta take the water there come to you okay i'm the only one who takes the water it's a joke i would love to be able to just take the orders but andy only wants one person writing the checks yes one person takes the orders and it slows down things for andy i've just noticed two tables are waiting to get their order taken okay i'll go out and see what's happening hi how are you very awesome do you know what you'd like okay who would like to start oh my god so would you usually pull out everything when he calls an order on so he can get it on the fire so do you actually cook as well or not i can but andy does not let me code this is definitely a little kingdom here isn't it it's a one-man band hey hey hey we don't have time for talking i don't care if it's him or the queen it's easy just keep going over that refrigerator you look on there and go over everything wow whose is this writing that's me why because why are you doing that you're going against everything we said and everything we did i'm sorry are we going get back here you're up enough tonight people are really dumb sometimes and they think with their ass rather than their brain it's an hour into dinner service and this part chef part dictator has now allowed a few entrees to leave his kitchen andy am i ready to take this we waiting for you yeah the fries are there i don't know what you want me to do it grows on the plate okay madness are you a gentleman hi thank you for your patience it's it's inevitable yeah medium well done it's really too round for me i like it well but not short yeah okay thank you andy she wants it well but not charred he has to meet him well let's meet him well she wants it more i don't care we're not doing it again no so go back and tell her choose something else houston we have a situation i'm very sorry but the chef would like you to make a different choice this is unbelievable because there's a lot of similarities between andy and i we're both english and we both studied in paris but there's one thing we don't share in common i care about my customers he clearly doesn't give a what a shame hey india i say it's terrible bro what's terrible about it he wants me to write sam goes himself yeah why are you looking for excuses and every table has come back all you want to do is argue with them look at the potatoes they're black so sad well all you've done is slammy's the second you've been here and that's what you do right why are you acting like this i don't get it you don't have to get it andy seriously you don't give a big boy you're looking for a justification every time you up a man that can't even accept his own mistakes i'll get you started white you're asking it's brilliant chef you're amazing treat your wife like a dog don't put my wife into it i'm going to do it don't bring my wife away don't you go there don't point that out i'll just calm down i just ask politely don't talk to her like that if you haven't got respect for her how can you get people working for you yeah whatever this is after getting nowhere with andy in the kitchen just before you leave would you be so kind just to fill out these customer comment cards sure gordon steps outside not only to cool off but to get some feedback from the clientele let's get something andy has never done i asked your customers leaving the restaurant this evening to rate the service out of 10 to rate the food to rate the experience so on average 4 out of 10 for the service on that note why do you take all the tables order that's what they want who oh me so what's the rationale behind it the logic it helps the space a little bit it buys a few minutes there's three of you in the kitchen like i said i don't know if you're hard of hearing but there's one person cooking that's me food they rated three out of ten but the most important question was would they come back and about 78 of them said no and the weird thing about the whole service tonight every time something comes back as far as you're concerned your customers are wrong oh that's your evaluation that's what i watched don't make you right of me wrong about every single thing oh my god you have to be a because you had like such a dick everything's insane it's like a a competition between you and i you don't intimidate me what kind of them bully me that's all you're trying to do you're so wrapped up in a deluded little bubble and not one person has got the balls to tell you the truth is not working you are blatantly ignorant whatever you come on you're one-sided that's all you want to do man excuse me it was a miserable evening in which chef ramsay tried continually to get through to andy that's your evaluation oh my god but this stubborn chef flannel refuses to listen i just don't want to get better do you you've never ever ever understood the value of your customers let alone your staff because you don't give a about them i'm a loser everybody i'm the worst anything else anymore guys can you give me two minutes on my own please you guys could just back off please would you mind yeah hey everybody everybody out indian man he's an we could never tell him that because he won't listen he won't listen to nobody do you want your restaurant to work yes or no obviously yes okay good but stop there that's the most honest you've been all day i told you you don't need to be so defensive with me tonight was about observing watching the setup you have created a monster here what are you committed to making this place change that's all i need to know before i'm out of here that that is it yeah you can change everything else no no i need to hear from you you you you andy you thank you i'll see you in the morning good night get some sleep me you now gentlemen good night one stubborn huh andy's statement that he is open to change has kept chef ramsay around for at least another day but gordon is fully aware that he is at the beginning of a huge uphill battle take a seat sit down and relax how cool is this terrific right i wanted to come out and clear the air because of the stigma and your training and the proudness that's defense mechanism but before we start changing you have to understand that we have to identify the problems with the restaurant you've got to understand where you've gone wrong i want you to come downstairs and i've got a little surprise for you sandwich would be nice sandwich stop thinking about your tummy now come down because in this door okay i've arranged for you to meet yeah some very special people good morning ladies and gentlemen how are we good to see you in this room are your previous customers and they've got some very important information to tell you about the experience the last time they ate at the bistro madam tell me the experience what was it like it just in general did not live up to our expectations and was not at all what we expected for a bistro what was the biggest disappointment across the whole experience the food the food auntie anything to say nothing to say nothing anyone else we were there a year or so ago none of us can remember the experience we didn't even know the restaurant was still in business until we said i don't really want to comment because i i don't want to get into it isn't this valuable information when did you eat at the bistro what was the last time um i've eaten their twice the last time was probably about a year ago i described the experience you know you walk through the door it's kind of dark gloomy there's no one in there at all you know and then you sit down and eat and you know it's like you have everyone staring at you when you're sitting there eating you know it's just very uncomfortable honestly deep down are you looking for naked women dancing on the table whoa looking for hey relax what are you looking for relax right relax they don't want to see naked dancers on the table come on andy these are customers he didn't want to hear about it it was a wall that andy had around him but he needs to listen to what the people are saying why'd you take it so personally this is really not nice for us so i got to suck it up right now it's not personal yeah thank you so getting you guys here today was valuable for me to understand where we're going wrong i'm sure andy and ellen will take the information the right text but thank you in spite of andy again refusing to take advantage of any feedback chef ramsay pushes on to another problem in the restaurant andy's inability to delegate anything to his sous chef to make his life easier yeah i'll do the dish with you and tonight as we service henry can cook the dish so is he gonna do that dish he's gonna purely cook one snapper just to make your life easier or whatever my are you all right by the way you don't look very happy it seems like you've gone into a little bubble again no i don't know okay great have you cooked snapper before yes you have yeah good getting on the stove be nice tonight cooking you know snapper dish help speed up just to get food out if you square it up the fish cooks evenly yes yeah and nothing's overcooked on the outside fishing always lay away from you yeah skin side down fingers on the top i wish rather still win i could keep in there my concern was is that he's gonna cook the fish properly and get it out in time take your fish beautifully glazed and sit that on top of your vinaigrette would you like a little cheeks first yeah yeah ellen please local core snapper and more importantly right now pretty good for the bottom line in terms of profit-wise that's really good i love the dish it was delicious hopefully we'll sell most of the specials tonight and hendrick will be taking some of the pressure off of andy andy i know you're busy give me a little taste yeah very good hey in spite of his frustration and disappointment with andy jeff ramsey has taken a number of steps to make sure tonight's dinner service will be smoother we'll do temples of this stuff tonight okay gordon has created a new tasty profitable snapper special lay away from you so you don't splash he's insisted that sous chef hendrick will cook hi welcome and lastly he's made sure that both waiters will be taking orders which are your tables i got this side with different waiters taking the order at the same time it's easy to accommodate customers the whole place should run as a team we have some great specials tonight the local cot red snapper i'd like to have a snapper you just had a little taste i finished the thing you were so good now that both waiters are taking orders one of chef ramsay's goals has been realized order is orders are getting into the kitchen much quicker four bistros in the middle one marty and three snapper order in juan capacio and escargo in order guys herd the only question is can andy handle it and order in tell me when to fire those snappers andy not yet because the duck's gonna be a few minutes what table's next trying to do this one here i need to fire that snapper no hang on i don't want you firing on me being ready 30 minutes into service and the kitchen is already behind hendrick is waiting on the sideline for andy to tell him what to do and andy is still cooking one dish at a time andy what's going on with six i'm still missing the money on the last table that came on order that ticket's like a hot potato in your hand get it out waiting on that it's not making sense ellen it's not making sense he'll get it i know he will i still think andy needs to get up to par he can't do everything himself and he needs more support back there i need all the entrees now don't make matters worse it's bad enough having him on my ass i'm just saying six has been there forever this is a joke that's one hour ten minutes now not one entree served he has a restaurant next door to him i'm about to prove a very important point how are you good evening busy night here tonight yeah yeah would you mind if i order to go no not at all i will go for the tuna okay how long about 10 minutes thank you very much there's still no norms can you believe that well that's 10 minutes this restaurant on average 75 to 80 minutes for an entree let's go ready yes it is excellent does food always come out that quick yes thank you incredible well that is absolutely delicious there's somebody else that really needs to know about this now still no longer oh god something i need to show you very quickly out of the frustration in terms of why food's taking so long i decided to do a little experiment i ran in there ordered an entree tuna they came out 10 minutes they are full i'm just trying to show you what's happening on your doorstep we're going to have to have a serious talk by the way it was delicious let me know when i need to send those snappers are you ready uh can you just give me a second just so i can get these out yup send the snapper so you can focus and get quicker out of the box go go go after chef ramsay's constant prodding hendrick begins to cook don't fire one snapper go for it tonight you reclaim your position as a sous chef do a good job he'll trust you more snapper he snapped us at the window and now that hendrick is focused on cooking his specials at least some entrees are leaving the kitchen snapper for you oh there we go look at that thank you yeah this snapper is really good there you go chef ramsay's snapper cooked by hendrick is getting positive reviews you cook my fish like this i'm staying home but the original menu is getting panned they nailed the snappers always under cooked man couldn't give me the plate there's pink you know what cooks the way they want sake i'm really sorry i cannot believe that you're happy to serve that if they want it more cooked why can't you just cook it i don't need to tell you big boy this is your restaurant i'm so sorry but now you've overstepped the mark now we still had my dog after another dinner service filled with customer complaints chef ramsay tries once again to get through to andy tonight honestly i was disappointed because you proved yet again that you don't give a about your customers you're in the service industry customer relations do you want to hear anything i have to say about it to answer oh please there's no point you're just badgering me you don't want to hear anything i say talk to me chef my name's andy isn't one of the problems that the customers here are different than your experience of customers in europe that is that is part of the truth people don't here understand any form of food or service really and truly but you can't afford to be a snob i'm not snob you just told me you know they don't know what they're talking about you just said it yourself you've got to come down peg i know chefs that would give their right arm to have their wife at the front the chef at the helm and the neighborhood family run business it's a dream come true for any chef i wasn't giving it i earned it good it wasn't given to me on a place don't throw it away you're about to blow it completely we're at that point we're at that point you you've brought it to light you've came and you've told us and you've showed us and you've brought it to life you can win if you want to andy wipe the slate clean and start again that's the best thing to do tomorrow together all three of us are going to relaunch this restaurant tomorrow is the beginning of a new chapter wipe the slate clean good night with andy's first real commitment to change chef ramsay brings in his renovation team to work through the night to transform the bistro right good morning good morning how are you all right thank you how are you how are you great yeah good you look great now andy last night you told me you were committed to changing this restaurant yes yes good because the day's about change yes this is your new restaurant have a look at your new site oh my goodness oh that's fabulous modern legible isn't it nice i love it it's well overdue i love the sign it seems like easy on the eye ready to go inside have a look oh yes let's go come in oh beautiful wow this is great gone are the booths oh thank god in comes this wonderful leather upholstered wall comfy bonquet seating take a seat i like this happy happy very good extremely happy it's great i i'm stuck for words really because it's a big change for us i mean i've been here almost nine years to see something in just a few minutes it's like a shock wow oh my goodness it's great it was great to see andy as happy as he is i'm so relieved i'm really looking forward to see him in the kitchen i think he's truly capable of change this is the beginning of a new chapter that's what we needed that's for sure this is what you needed and if this doesn't rekindle that spirit and that level of passion i don't know what will chef ramsay spent most of relaunch day cooking side by side with andy what's your pan yep nice and hot what was you got left to do for service i'm just finishing the polenta gordon is hoping these new menu dishes will be just what the local community wants uh right how does the food look looks great doesn't it lovely the gazpacho perfect for a hot summer's evening oysters local oysters extraordinary steam mussels i would order that perfect have a taste andre's local snapper big hit last night it's the remaining on the menu phil and foyer burger it's quite straightforward and for me the secret tonight is the speed a little apprehensive because someone else's menu but time for change and change is better of course we're happy that is so good now everybody this is crucial tonight each one of your tables will play host to a phenomenal vip that is going to spread the word beyond belief over there the chief of police over there that gentleman is the city commissioner over here we have the host of the top radio morning show and it's also the local renowned food critic from the newspaper this is fabulous thank you pretty excited to be cooking for the vips obviously they have a big pole so um looking forward to hopefully keeping them happy i want to know why they've been here before with a completely new game plan in place so when it comes on you put on there you just take it right absolutely beautiful the bistro is ready to open its doors and there will be a local vip at virtually every table in the restaurant oh i'm so anxious i'm glad you're here there you are thank you we have great new summer menu this napa beautiful comes with a little arugula and then i'll try this now please i'm gonna have the risotto on your recommendation i'm gonna try your snapper i think that sounds really interesting success tonight rests on andy's ability to cook you and here we've got to connect now yeah and his ability to delegate you keep it on this ring here we go you ready yup ordering i feel like it's a risotto a pork or snap in a bowl guys come on yes hendrik make sure they're nice you're gonna need fries for burger need that right away look at them andy got off to a good start and customers are enjoying the new menu very good but back in the kitchen things are starting to heat up yeah let me know when i can fire that second snapper and andy is slipping back to his old ways what do we need chicken risotto lamb burger andy yeah you've just gone silent last 15 minutes not saying a word probably going as fast as we can andy don't go back the old ways all right hustle you are doing table 13. 14 and five has been cool that's what we're doing don't you dare go the wrong table come on hey come on go go go go go go where's a snapper i need two snapper on the table ready or not coming with it chad leave it i'll do that you don't want to send these to you they can go with these they just go in the window andy can we go with these come here two seconds please jeff what the is going on there this one's more cooked than normal chef come here you a minute come it just just just 30 seconds out of the way of everybody i need two snaps on the table ready or not it's relaunch night and the pressure is starting to get to andy come on give me that thing they can go with these they just go in the window old habits are returning and the food preparation is suffering what the is going on there this one's more cooked than normal chef come here you a minute just just just 30 seconds another wave you can't just send why now do we do this sorry chef let me do one why do you have to cook every order we're just about to serve two plates of one mushy useless piece of crap bit of fish and one cook to why are you looking away talk to me chef i didn't quite catch it there's no excuse chef you were running around doing everything i don't get it where's the standards you're right i admit that you coming here big eye opener a mean nasty son of a it's a lesson in tough love it's a wake-up call just that i didn't see it right till the very end we can't come this far now and flake at the end huh you know what no because this has to go and i suppose no he doesn't have to go i'm pretty sorry i'm sorry i'm gently sorry he works his ass off all night you look like a star and then look we come to this you've got more proudness in you than that you've got two snappers in the oven there right yeah that's it there you go open up a door for my team tim yeah yes yeah you know what you could do would be nice if you put the spinach on for me and if they're on all i got to do is put them in the window that way let's go this time gordon has clearly gotten through to andy he's on top of the kitchen again and food is getting to the dining room quickly excellent snap was delicious they did a really good job gordon ramsay is very insightful he knows andy can cook he knows exactly what andy needed he saw the rut that andy was in it's been a dream come true thank you very much okay andy no more customers that's it let me break down yeah yeah after a successful relaunch night in a restaurant full of vips chef ramsay wants to have one last word with the owners here's good news about tonight the relaunch was a success absolute success not one plate came back that is incredible you seriously can cook but andy here's my confession to you there's been many times this week that you frustrated the hell out of me you know that right now and honestly i finally saw the man i've been dying to see you go brilliantly well you're a different man you just got on with it delegated and pushed them i don't say hello and i don't smile up i'm a thinker but i appreciate it i really do without you it wasn't possible we appreciate it i was real down in the dumps i mean ready to get the hell out of here but with gordon ramsay being here this week it's made me think we can make a better life and a better business here i just can't wait to get into this new restaurant that we have what a long way we have come this week yeah take care of that stubborn mule yes thank you oh well done good job good night good night up until tonight's dinner service i really didn't know if andy could make this work and honestly i'm still not convinced it's everything here to make this place a huge success i just hope that his own stubbornness doesn't get in his way unbelievable in the months that followed andy and ellen continue to embrace chef ramsay's changes to the one with the fillet snapper filler results away la bistro's food is light and fresh and customers are thrilled it's delicious okay well i will let the chef know thank you very much thank you very much and there is no better indication of that than the bistro's repeat business i think gordon ramsay saw that i was just doing everything and doing too much and it was holding me back i'm really hoping to progress and move on and get bigger and better gordon ramsay is welcome here anytime here's to the bistro and new beginnings youlighthouse point an exclusive community six miles outside of boca raton florida lined with large mansions pristine beaches and home to la bistro after studying its top michelin star restaurants throughout europe andy truesdale met and married the love of his life ellen come on see ya andy and i met and seen thomas at the restaurant that he was executive chef and i fell in love with his food it was love at first bite i've worked in a chef in many different areas in big hotels small hotels little restaurants and i can run rings around anyone anyone tired of working for other people they moved to south florida in 2001 to fulfill andy's dream of opening up a restaurant of his own good evening the bistro restaurant can i help you hello ellen and myself decided to buy a restaurant because she obviously tried my food she realized how dedicated i was and i'm very on the ball with everything hey what's that over there get off the shelf get that off there andy is not only a chef he's a creator don't forget my apples these apples cut three nice rings i would really say he's a master at what he does and if i didn't think my husband was a brilliant chef i would not be in this business with him fella i'm right here table 14 is ready for the entree i'm gonna run this now there seems to be a lot of wealth in the area but for some reason the people that live in lighthouse point do not seem to appreciate andy's food idea they didn't want it they don't want anything else it's true dry the problem is he thinks he's perfect so he really don't like it when people send back the food steak is grizzly get the out of here that's beautiful beef tenderloin they're a local custard i don't give a alex this is your fault you sorted out my food's perfect i've worked long and hard and paid for the right to have what i want be quiet whether people come and like it love it or hate it it's my business it's my reputation it's my food i'm the chef and i'm the owner that's what i want i really wish i knew what the major problem with le bistro was i can't say it's the food of course i can't say it's me i don't believe it's my staff i just don't know what the problem is be happy don't be it's a bistro it's fun it's upbeat right now i can't keep up with the debt and i don't know where we're going to get the money to pay the debt off it's going from bad to worse for the work and effort and everything we're doing everything we've put into this would definitely not benefit anything if this restaurant closes the last thing i want to do is go work for some idiot somewhere else i hate idiots south florida known for many great things great beaches water sports and a place where people like to dine out le bistro is chef phoned and he's on his ass now today he's close to lunch because he's holding a cooking class i'm about to pay him a surprise visit here we go uh the menu is a goat cheese that we have on the menu and we put a little beet pollen on you arrange it so it looks like a flower oh hi hello good afternoon hello ladies gentlemen good afternoon nice to see you please don't be stopping how are you hello nice to meet you very very happy what's the matter uh just right in the middle of this first impression i had when gordon ramsay walked in the door was what the is he doing here so what's for entree chef i just thought we'd do like a little minute steak a little sirloin nice hello nice to meet you nice to meet you here are you the server uh she's my wife oh she's your wife oh i'm nice lucky lady so maybe like a large dice bring them to the boil let it simmer for about 15 minutes and we're gonna put a little bit of butter in there should it be smoking so that's okay we obviously just paid a little smoke um i felt like gordon ramsay was just being an actor thank you very much i've enjoyed it nice to see you so much thank you very much thank you so how do you think that went happy with it uh not really what's the matter those cooking classes go very very well for us i don't want you to it up to try and make a mockery of what i'm doing in front of these people jesus are you always like this or always like so defensive you ask me a question i'm answering you okay so let's line up a little bit come over johnny please so where did you start cooking andy i'd work for uh michelle in london you worked for michelle the water sign in yeah that's exactly what happened to me so we had a very similar sort of training honestly from a chef's point of view you've got your stripes so in your mind the one single reason to why the ration's not working helen would be what for some reason people don't find it appealing to come in here and i mean the locals our bread and butter clientele don't seem to enjoy the restaurant they're not biting people really and truly are pretty demanding i'm not fed up with it how's the business ever worked in nine years no never it's gone up and down it's never been great andy and said your dear wife said very quickly no if it's never worked don't be embarrassed i'm not but i'm just saying that she's wrong right i'd like i'd like to eat seen the cooking class fantastic resume and i'd love to taste your food anything yeah show off show me what you're made of i'll just take it off the menu yeah i don't know what chef ramsay's going to say because andy's food is very good and he somehow manages to stay ahead of the trends all the time with his menus and his recipes just as we always do that's not changing nothing we don't have two or three people cooking on the stove it's me on the stove listen you're going to hand me that out of that fridge but no around if i say i want it this way i wanted that way because i said i've earned it i'm paying for it okay just a minute for the lamb and we're gonna have everything else coming right off nice to meet you that was good alex do your job let's go okay oh here's the react bon appetit thank you i think i just chipped my tooth do you like that cartilage christ show him the bone as well jesus i'm just busting my tooth here man he found your bones on his duck it doesn't go away go away he doesn't listen to nobody that's it that's the way he is you cannot change andy nice jesus coconut curry jalapeno oh my god garlic coconut lamb inside the it is okay uh-huh did you show chef to college yeah i did he uh told me to like go go away did you want to talk about it that's the truth it's a rubbery huh the texture of the lamb this is very rubbery mediterranean crispy fried lamb curry roll i'm in florida not in mumbai you hate it or whatever this is this is just like us up nah that's not why whatever i'd stop right there for you and go away gordon ramsay trashed everything i did i think that's his whole goal is to all over you make you feel bad okay uh right that was interesting so that was you at your best that wasn't my best that i've ever done in my career you mean the best here or you mean is that the best food that we have you know yes or no i mean i you know was that i asked you to cook for me and just yeah just tell me how that was for you uh that was good for this restaurant that's good for here here's the problem the food's old-fashioned i'm totally totally out of text in terms of where you are that's your opinion the food is sad stuck in the 80s possibly the most shocking dish anywhere in florida the crispy lamb roll what in the hell was going on when we put that one together shredded coconut horrible rubbery texture almost on the verge of being depressing any more you want to put me down for the briet i don't know if anyone gave you feedback but it was on the verge of breaking my tooth all right i'm supposed to believe that you're not looking at me now as if i'm exaggerating i was full of cartilage i'm listening to what you're saying nobody i didn't know no one told me no one told you hey man he found their bones under the dirt that doesn't go away two seconds sir yeah do you not tell the chef that the first mouthful was full of cartilage yeah i did i mean i told him he told me to go away when your waiter comes to tell you valuable information you should know those kind of things right can i just have two minutes with andy my own would you mind ellen would you mind honestly yeah straight up i'm here to help so far all you're doing is just slam me down that's all you've done with me i think it's about you me i know you are yeah he's not my chef he's not we don't work for him you're the chef owner right so why won't you take responsibility i'm the chef you don't like it that's fine it's your opinion you don't like it we're we're no good i'm lousy whatever me do you have issues in the short time that chef ramsay has been at the bistro he is already feeling very uncomfortable with the arrogant owner that cooked the food you don't like it we're but no good i'm lousy whatever now it's time to see how this tiny south florida restaurant handles its customers in a dinner service you gotta take the water there come to you okay i'm the only one who takes the water it's a joke i would love to be able to just take the orders but andy only wants one person writing the checks yes one person takes the orders and it slows down things for andy i've just noticed two tables are waiting to get their order taken okay i'll go out and see what's happening hi how are you very awesome do you know what you'd like okay who would like to start oh my god so would you usually pull out everything when he calls an order on so he can get it on the fire so do you actually cook as well or not i can but andy does not let me code this is definitely a little kingdom here isn't it it's a one-man band hey hey hey we don't have time for talking i don't care if it's him or the queen it's easy just keep going over that refrigerator you look on there and go over everything wow whose is this writing that's me why because why are you doing that you're going against everything we said and everything we did i'm sorry are we going get back here you're up enough tonight people are really dumb sometimes and they think with their ass rather than their brain it's an hour into dinner service and this part chef part dictator has now allowed a few entrees to leave his kitchen andy am i ready to take this we waiting for you yeah the fries are there i don't know what you want me to do it grows on the plate okay madness are you a gentleman hi thank you for your patience it's it's inevitable yeah medium well done it's really too round for me i like it well but not short yeah okay thank you andy she wants it well but not charred he has to meet him well let's meet him well she wants it more i don't care we're not doing it again no so go back and tell her choose something else houston we have a situation i'm very sorry but the chef would like you to make a different choice this is unbelievable because there's a lot of similarities between andy and i we're both english and we both studied in paris but there's one thing we don't share in common i care about my customers he clearly doesn't give a what a shame hey india i say it's terrible bro what's terrible about it he wants me to write sam goes himself yeah why are you looking for excuses and every table has come back all you want to do is argue with them look at the potatoes they're black so sad well all you've done is slammy's the second you've been here and that's what you do right why are you acting like this i don't get it you don't have to get it andy seriously you don't give a big boy you're looking for a justification every time you up a man that can't even accept his own mistakes i'll get you started white you're asking it's brilliant chef you're amazing treat your wife like a dog don't put my wife into it i'm going to do it don't bring my wife away don't you go there don't point that out i'll just calm down i just ask politely don't talk to her like that if you haven't got respect for her how can you get people working for you yeah whatever this is after getting nowhere with andy in the kitchen just before you leave would you be so kind just to fill out these customer comment cards sure gordon steps outside not only to cool off but to get some feedback from the clientele let's get something andy has never done i asked your customers leaving the restaurant this evening to rate the service out of 10 to rate the food to rate the experience so on average 4 out of 10 for the service on that note why do you take all the tables order that's what they want who oh me so what's the rationale behind it the logic it helps the space a little bit it buys a few minutes there's three of you in the kitchen like i said i don't know if you're hard of hearing but there's one person cooking that's me food they rated three out of ten but the most important question was would they come back and about 78 of them said no and the weird thing about the whole service tonight every time something comes back as far as you're concerned your customers are wrong oh that's your evaluation that's what i watched don't make you right of me wrong about every single thing oh my god you have to be a because you had like such a dick everything's insane it's like a a competition between you and i you don't intimidate me what kind of them bully me that's all you're trying to do you're so wrapped up in a deluded little bubble and not one person has got the balls to tell you the truth is not working you are blatantly ignorant whatever you come on you're one-sided that's all you want to do man excuse me it was a miserable evening in which chef ramsay tried continually to get through to andy that's your evaluation oh my god but this stubborn chef flannel refuses to listen i just don't want to get better do you you've never ever ever understood the value of your customers let alone your staff because you don't give a about them i'm a loser everybody i'm the worst anything else anymore guys can you give me two minutes on my own please you guys could just back off please would you mind yeah hey everybody everybody out indian man he's an we could never tell him that because he won't listen he won't listen to nobody do you want your restaurant to work yes or no obviously yes okay good but stop there that's the most honest you've been all day i told you you don't need to be so defensive with me tonight was about observing watching the setup you have created a monster here what are you committed to making this place change that's all i need to know before i'm out of here that that is it yeah you can change everything else no no i need to hear from you you you you andy you thank you i'll see you in the morning good night get some sleep me you now gentlemen good night one stubborn huh andy's statement that he is open to change has kept chef ramsay around for at least another day but gordon is fully aware that he is at the beginning of a huge uphill battle take a seat sit down and relax how cool is this terrific right i wanted to come out and clear the air because of the stigma and your training and the proudness that's defense mechanism but before we start changing you have to understand that we have to identify the problems with the restaurant you've got to understand where you've gone wrong i want you to come downstairs and i've got a little surprise for you sandwich would be nice sandwich stop thinking about your tummy now come down because in this door okay i've arranged for you to meet yeah some very special people good morning ladies and gentlemen how are we good to see you in this room are your previous customers and they've got some very important information to tell you about the experience the last time they ate at the bistro madam tell me the experience what was it like it just in general did not live up to our expectations and was not at all what we expected for a bistro what was the biggest disappointment across the whole experience the food the food auntie anything to say nothing to say nothing anyone else we were there a year or so ago none of us can remember the experience we didn't even know the restaurant was still in business until we said i don't really want to comment because i i don't want to get into it isn't this valuable information when did you eat at the bistro what was the last time um i've eaten their twice the last time was probably about a year ago i described the experience you know you walk through the door it's kind of dark gloomy there's no one in there at all you know and then you sit down and eat and you know it's like you have everyone staring at you when you're sitting there eating you know it's just very uncomfortable honestly deep down are you looking for naked women dancing on the table whoa looking for hey relax what are you looking for relax right relax they don't want to see naked dancers on the table come on andy these are customers he didn't want to hear about it it was a wall that andy had around him but he needs to listen to what the people are saying why'd you take it so personally this is really not nice for us so i got to suck it up right now it's not personal yeah thank you so getting you guys here today was valuable for me to understand where we're going wrong i'm sure andy and ellen will take the information the right text but thank you in spite of andy again refusing to take advantage of any feedback chef ramsay pushes on to another problem in the restaurant andy's inability to delegate anything to his sous chef to make his life easier yeah i'll do the dish with you and tonight as we service henry can cook the dish so is he gonna do that dish he's gonna purely cook one snapper just to make your life easier or whatever my are you all right by the way you don't look very happy it seems like you've gone into a little bubble again no i don't know okay great have you cooked snapper before yes you have yeah good getting on the stove be nice tonight cooking you know snapper dish help speed up just to get food out if you square it up the fish cooks evenly yes yeah and nothing's overcooked on the outside fishing always lay away from you yeah skin side down fingers on the top i wish rather still win i could keep in there my concern was is that he's gonna cook the fish properly and get it out in time take your fish beautifully glazed and sit that on top of your vinaigrette would you like a little cheeks first yeah yeah ellen please local core snapper and more importantly right now pretty good for the bottom line in terms of profit-wise that's really good i love the dish it was delicious hopefully we'll sell most of the specials tonight and hendrick will be taking some of the pressure off of andy andy i know you're busy give me a little taste yeah very good hey in spite of his frustration and disappointment with andy jeff ramsey has taken a number of steps to make sure tonight's dinner service will be smoother we'll do temples of this stuff tonight okay gordon has created a new tasty profitable snapper special lay away from you so you don't splash he's insisted that sous chef hendrick will cook hi welcome and lastly he's made sure that both waiters will be taking orders which are your tables i got this side with different waiters taking the order at the same time it's easy to accommodate customers the whole place should run as a team we have some great specials tonight the local cot red snapper i'd like to have a snapper you just had a little taste i finished the thing you were so good now that both waiters are taking orders one of chef ramsay's goals has been realized order is orders are getting into the kitchen much quicker four bistros in the middle one marty and three snapper order in juan capacio and escargo in order guys herd the only question is can andy handle it and order in tell me when to fire those snappers andy not yet because the duck's gonna be a few minutes what table's next trying to do this one here i need to fire that snapper no hang on i don't want you firing on me being ready 30 minutes into service and the kitchen is already behind hendrick is waiting on the sideline for andy to tell him what to do and andy is still cooking one dish at a time andy what's going on with six i'm still missing the money on the last table that came on order that ticket's like a hot potato in your hand get it out waiting on that it's not making sense ellen it's not making sense he'll get it i know he will i still think andy needs to get up to par he can't do everything himself and he needs more support back there i need all the entrees now don't make matters worse it's bad enough having him on my ass i'm just saying six has been there forever this is a joke that's one hour ten minutes now not one entree served he has a restaurant next door to him i'm about to prove a very important point how are you good evening busy night here tonight yeah yeah would you mind if i order to go no not at all i will go for the tuna okay how long about 10 minutes thank you very much there's still no norms can you believe that well that's 10 minutes this restaurant on average 75 to 80 minutes for an entree let's go ready yes it is excellent does food always come out that quick yes thank you incredible well that is absolutely delicious there's somebody else that really needs to know about this now still no longer oh god something i need to show you very quickly out of the frustration in terms of why food's taking so long i decided to do a little experiment i ran in there ordered an entree tuna they came out 10 minutes they are full i'm just trying to show you what's happening on your doorstep we're going to have to have a serious talk by the way it was delicious let me know when i need to send those snappers are you ready uh can you just give me a second just so i can get these out yup send the snapper so you can focus and get quicker out of the box go go go after chef ramsay's constant prodding hendrick begins to cook don't fire one snapper go for it tonight you reclaim your position as a sous chef do a good job he'll trust you more snapper he snapped us at the window and now that hendrick is focused on cooking his specials at least some entrees are leaving the kitchen snapper for you oh there we go look at that thank you yeah this snapper is really good there you go chef ramsay's snapper cooked by hendrick is getting positive reviews you cook my fish like this i'm staying home but the original menu is getting panned they nailed the snappers always under cooked man couldn't give me the plate there's pink you know what cooks the way they want sake i'm really sorry i cannot believe that you're happy to serve that if they want it more cooked why can't you just cook it i don't need to tell you big boy this is your restaurant i'm so sorry but now you've overstepped the mark now we still had my dog after another dinner service filled with customer complaints chef ramsay tries once again to get through to andy tonight honestly i was disappointed because you proved yet again that you don't give a about your customers you're in the service industry customer relations do you want to hear anything i have to say about it to answer oh please there's no point you're just badgering me you don't want to hear anything i say talk to me chef my name's andy isn't one of the problems that the customers here are different than your experience of customers in europe that is that is part of the truth people don't here understand any form of food or service really and truly but you can't afford to be a snob i'm not snob you just told me you know they don't know what they're talking about you just said it yourself you've got to come down peg i know chefs that would give their right arm to have their wife at the front the chef at the helm and the neighborhood family run business it's a dream come true for any chef i wasn't giving it i earned it good it wasn't given to me on a place don't throw it away you're about to blow it completely we're at that point we're at that point you you've brought it to light you've came and you've told us and you've showed us and you've brought it to life you can win if you want to andy wipe the slate clean and start again that's the best thing to do tomorrow together all three of us are going to relaunch this restaurant tomorrow is the beginning of a new chapter wipe the slate clean good night with andy's first real commitment to change chef ramsay brings in his renovation team to work through the night to transform the bistro right good morning good morning how are you all right thank you how are you how are you great yeah good you look great now andy last night you told me you were committed to changing this restaurant yes yes good because the day's about change yes this is your new restaurant have a look at your new site oh my goodness oh that's fabulous modern legible isn't it nice i love it it's well overdue i love the sign it seems like easy on the eye ready to go inside have a look oh yes let's go come in oh beautiful wow this is great gone are the booths oh thank god in comes this wonderful leather upholstered wall comfy bonquet seating take a seat i like this happy happy very good extremely happy it's great i i'm stuck for words really because it's a big change for us i mean i've been here almost nine years to see something in just a few minutes it's like a shock wow oh my goodness it's great it was great to see andy as happy as he is i'm so relieved i'm really looking forward to see him in the kitchen i think he's truly capable of change this is the beginning of a new chapter that's what we needed that's for sure this is what you needed and if this doesn't rekindle that spirit and that level of passion i don't know what will chef ramsay spent most of relaunch day cooking side by side with andy what's your pan yep nice and hot what was you got left to do for service i'm just finishing the polenta gordon is hoping these new menu dishes will be just what the local community wants uh right how does the food look looks great doesn't it lovely the gazpacho perfect for a hot summer's evening oysters local oysters extraordinary steam mussels i would order that perfect have a taste andre's local snapper big hit last night it's the remaining on the menu phil and foyer burger it's quite straightforward and for me the secret tonight is the speed a little apprehensive because someone else's menu but time for change and change is better of course we're happy that is so good now everybody this is crucial tonight each one of your tables will play host to a phenomenal vip that is going to spread the word beyond belief over there the chief of police over there that gentleman is the city commissioner over here we have the host of the top radio morning show and it's also the local renowned food critic from the newspaper this is fabulous thank you pretty excited to be cooking for the vips obviously they have a big pole so um looking forward to hopefully keeping them happy i want to know why they've been here before with a completely new game plan in place so when it comes on you put on there you just take it right absolutely beautiful the bistro is ready to open its doors and there will be a local vip at virtually every table in the restaurant oh i'm so anxious i'm glad you're here there you are thank you we have great new summer menu this napa beautiful comes with a little arugula and then i'll try this now please i'm gonna have the risotto on your recommendation i'm gonna try your snapper i think that sounds really interesting success tonight rests on andy's ability to cook you and here we've got to connect now yeah and his ability to delegate you keep it on this ring here we go you ready yup ordering i feel like it's a risotto a pork or snap in a bowl guys come on yes hendrik make sure they're nice you're gonna need fries for burger need that right away look at them andy got off to a good start and customers are enjoying the new menu very good but back in the kitchen things are starting to heat up yeah let me know when i can fire that second snapper and andy is slipping back to his old ways what do we need chicken risotto lamb burger andy yeah you've just gone silent last 15 minutes not saying a word probably going as fast as we can andy don't go back the old ways all right hustle you are doing table 13. 14 and five has been cool that's what we're doing don't you dare go the wrong table come on hey come on go go go go go go where's a snapper i need two snapper on the table ready or not coming with it chad leave it i'll do that you don't want to send these to you they can go with these they just go in the window andy can we go with these come here two seconds please jeff what the is going on there this one's more cooked than normal chef come here you a minute come it just just just 30 seconds out of the way of everybody i need two snaps on the table ready or not it's relaunch night and the pressure is starting to get to andy come on give me that thing they can go with these they just go in the window old habits are returning and the food preparation is suffering what the is going on there this one's more cooked than normal chef come here you a minute just just just 30 seconds another wave you can't just send why now do we do this sorry chef let me do one why do you have to cook every order we're just about to serve two plates of one mushy useless piece of crap bit of fish and one cook to why are you looking away talk to me chef i didn't quite catch it there's no excuse chef you were running around doing everything i don't get it where's the standards you're right i admit that you coming here big eye opener a mean nasty son of a it's a lesson in tough love it's a wake-up call just that i didn't see it right till the very end we can't come this far now and flake at the end huh you know what no because this has to go and i suppose no he doesn't have to go i'm pretty sorry i'm sorry i'm gently sorry he works his ass off all night you look like a star and then look we come to this you've got more proudness in you than that you've got two snappers in the oven there right yeah that's it there you go open up a door for my team tim yeah yes yeah you know what you could do would be nice if you put the spinach on for me and if they're on all i got to do is put them in the window that way let's go this time gordon has clearly gotten through to andy he's on top of the kitchen again and food is getting to the dining room quickly excellent snap was delicious they did a really good job gordon ramsay is very insightful he knows andy can cook he knows exactly what andy needed he saw the rut that andy was in it's been a dream come true thank you very much okay andy no more customers that's it let me break down yeah yeah after a successful relaunch night in a restaurant full of vips chef ramsay wants to have one last word with the owners here's good news about tonight the relaunch was a success absolute success not one plate came back that is incredible you seriously can cook but andy here's my confession to you there's been many times this week that you frustrated the hell out of me you know that right now and honestly i finally saw the man i've been dying to see you go brilliantly well you're a different man you just got on with it delegated and pushed them i don't say hello and i don't smile up i'm a thinker but i appreciate it i really do without you it wasn't possible we appreciate it i was real down in the dumps i mean ready to get the hell out of here but with gordon ramsay being here this week it's made me think we can make a better life and a better business here i just can't wait to get into this new restaurant that we have what a long way we have come this week yeah take care of that stubborn mule yes thank you oh well done good job good night good night up until tonight's dinner service i really didn't know if andy could make this work and honestly i'm still not convinced it's everything here to make this place a huge success i just hope that his own stubbornness doesn't get in his way unbelievable in the months that followed andy and ellen continue to embrace chef ramsay's changes to the one with the fillet snapper filler results away la bistro's food is light and fresh and customers are thrilled it's delicious okay well i will let the chef know thank you very much thank you very much and there is no better indication of that than the bistro's repeat business i think gordon ramsay saw that i was just doing everything and doing too much and it was holding me back i'm really hoping to progress and move on and get bigger and better gordon ramsay is welcome here anytime here's to the bistro and new beginnings you\n"