The Kitchen Nightmare: A Tale of Food and Filth

Martin the Kish is warmed in the oven, but it's clear that something is off. Chef Ham, the head chef, denies putting it in the microwave, despite Martin's insistence that it smells like it has been microwaved. "It always tells you when food has been microwaved," Martin says, his tone laced with frustration. Chef Ham assures him that he didn't put it in the microwave, but Martin is not convinced.

As they investigate further, Martin learns that the chicken was taken out of the freezer yesterday and hasn't been cooked since. The problem becomes clear: the chicken has been frozen for 14 years, and it's still on the menu. Chef Ham reveals that they can't afford to keep fresh meat in stock, so the chicken is often served when it's no longer fit for human consumption.

The kitchen falls silent as Martin and the chef confront each other about the state of the food. The tables are littered with stale gum, which has been accumulating since no one bothered to clean underneath them. It's clear that this restaurant takes pride in nothing but its ability to serve food to customers who don't expect much.

As Martin looks around at the desolate atmosphere, he can't help but wonder how something like this was allowed to happen. The kitchen is a mess, with dirty dishes and utensils scattered everywhere. The air is thick with the smell of stale food and grease. It's clear that no one in the kitchen takes pride in their work.

The chef, Chef Ham, seems out of touch with reality. He tells Martin that he doesn't care about the state of the restaurant or the food being served. "You don't have to like me," he says gruffly, as if Martin's dislike for him is his fault. But it's clear that there's more to this story than just a chef who doesn't care.

As Martin continues to explore the kitchen, he discovers a group of employees who seem to be in on the joke. They're laughing and joking, despite the fact that their restaurant serves disgusting food that could make anyone sick. "It's like a joke," one employee says, as if they're all just playing a cruel prank on customers.

But beneath the laughter and joking, there's a sense of desperation. These employees know that they're not doing their jobs to the best of their ability, but they don't know how to stop it. They're trapped in a cycle of mediocrity, serving subpar food to customers who don't expect much.

As Martin watches the scene unfold, he can't help but feel a sense of outrage. How could someone allow this kind of filth and incompetence to flourish in their restaurant? It's clear that no one takes pride in their work here, and it shows in every aspect of the kitchen.

The General Manager, Jim Jeff, walks into the kitchen, looking nervous. He seems to be aware of the problem, but he doesn't know how to fix it. "I'm really nervous," he says, as if he's afraid of what Chef Ham might say next. But when he speaks, his words are laced with frustration and disappointment.

"This is disgusting," he says, looking around at the kitchen in disgust. The tables are littered with stale gum, and the air is thick with the smell of stale food. "We never looked underneath the table," he admits, as if it's no big deal. But it's clear that this kind of negligence can't be ignored.

The employees seem to be in shock, unable to process what they're seeing. They're staring at the kitchen in horror, as if they've never seen anything like it before. "Find a pulse and get real," Jim Jeff says, his voice laced with anger and frustration. But it's clear that this is going to take more than just a few words to fix.

As the scene unfolds, one thing becomes clear: this restaurant needs a serious overhaul. The food is disgusting, the kitchen is filthy, and the employees seem to be in on the joke. It's time for someone to take charge and make some real changes. But until that happens, customers will continue to suffer.

In the end, it's not just the food or the kitchen that needs attention – it's the entire attitude of the restaurant. The employees need to find pride in their work, and the management needs to take responsibility for the state of the restaurant. Until then, customers like Martin are left to suffer through a meal that could have been avoided.

As Martin looks around at the kitchen, he can't help but wonder if this is what it means to serve subpar food. It's clear that no one in this kitchen takes pride in their work, and it shows in every aspect of the restaurant. The tables are littered with stale gum, the air is thick with the smell of stale food, and the employees seem to be in on the joke.

The Lampshades need to be wiped down, and the floors need to be cleaned. But more than that, this restaurant needs a serious overhaul. It's time for someone to take charge and make some real changes. Until then, customers will continue to suffer through meals that could have been avoided.

As Martin exits the kitchen, he can't help but wonder what other secrets this restaurant might hold. Is there something even worse lurking beneath the surface? He can't shake the feeling that there's more to this story than meets the eye.

But for now, it's clear that this kitchen nightmare is far from over. The employees need to find pride in their work, and the management needs to take responsibility for the state of the restaurant. Until then, customers like Martin will continue to suffer through meals that could have been avoided.

"WEBVTTKind: captionsLanguage: enwhat's next Loli and were these made yesterday I'll make sure I get a date on that what is that it's like a goo remember of the lobster roli made I don't know the manufacturer does that they are not homemade I definitely feel dumb you know here I am telling people all the pastas are handmade cuz that's what Frank told me I feel betrayed and My Own Boss that's it's not right that's nasty the L rioli is store bought so it's not fresh no hold on a minute hold on we're backtracking now fresh pass every day all the passes hand made yeah all handmade I thought they were made fresh why would you have to store bought that's gross you can never say to Frank Frank why aren't the pastas he me why don't you come in early and make pastas so I hope that you can get through to him cuz he is a a good chef but is he a passionate Chef no no wow jeez okay um thank you Andre all right did you say you liked it or you didn't like it he hated the lobster of shck I didn't like nothing I really want to please the guy I know he was going to complain I mean come on at least like tell me if the sauce was good I mean that's all I ask she doesn't like this then like what the I'm busting again just got to like something cam uhuh just served in a garlic rosemary crust and a Bara red wine sauce BTO thank you what kind of crust is that Rosemary Rosemary it's burnt it's burnt and bitter when garlic Burns it goes bitter I can't lb I felt embarrassed by some of the dishes that came out wow now again passion gone Anthony take me to the kitchen please you going to have work with Frank I definitely think was sced okay let's start I sat down I got told the past is fresh I got excited it's homemade and it's it's coming from the heart all of a sudden you got this ravoli Lobster that's starboard it was horrible but how was the sauce who gives a about the sauce The Filling is the magic whether it's a ravoli Toral it's the filling you get excited about the eggplant but that was a disaster spongy bitter undercooked and then I got told it was cooked 3 weeks ago embarrassing I mean it's really embarrassing you can't make fresh food and freeze it and charge money to run a business if you can't even be bothered to cook fresh food what you want me to do wave a magic wand and turn this place around come on this is what I do I don't know how to do any better that's all right you could do much better what do you want to do better that's the big question I'm going to get some fresh air I'll be back later yeah unbelievable 13 years I've been here Chef Ramy tast in the menu was like the worst experience I've ever had I can H he Telly sauces are decent yeah but you can't be begging for a compliment Frank I'm not begging for compl but you were at the end always like something Frankie thinks he knows everything he's not going to hear from anyone you need help he may say Ramsey too I don't know it comes down to us being here or not being here Frank you know it I know it it's not new you have someone here willing to help you do you want to learn from them dead seriously dead seriously I don't know well you have to make a decision today all the crispy batter is just coming off you know it's not everybody's cup of tea it's not mine yeah certainly is not mine either but however I'm optimistic what do you think no I'm sorry I mean look at that there oh my God I'm done on that one yeah I'll get rid of I don't understand it thank you you're welcome wow soggy chewy disgusting calamari shocking what do you say about it you spit the calari back out that's a hysterical what was he pitching about spit it out I'm going to like go at his throat today and this is a partying your mouth this is the partying my mouth should be top plate very hot it looks Dreadful I think I've just thrown up in my mouth what a mess oh boyu I'm taking it that was one party you didn't want to attend it wasn't a party in my mouth it was like a funeral in my mouth a funeral yeah well it kind of does look like something died what's mad with that that's gross what we're not doing too good here I was ready to like choke him maybe this is the one thing I like if he doesn't like anything maybe this will be the one what the meat maybe this will be it w that's the meat and this is the award winning the award winning me yeah I'm excited thank you you're welcome doesn't move on there does Ito wow that's disgusting what do we think wow it's not even hard I'm sorry there sort of lukewarm solidified chunks of crown that's pretty much the norm it must be freaking embarrassing if you deserve this it is embarrassing I don't like to me here at all we set our up for disappointment when we put awardwinning in front of it what was the problem with me it's disgusting can you be more specific I didn't hear I didn't hear what he said I'm going to have to ask him Abby and Chef Ramsey are going to go to blow can I have a word with the team it's inevitable it's going to happen so the food was shocking hello P disgusting dated so who is the head chef here we don't really have one but I guess what do you mean you don't have a head chef but I guess I'm the closest thing Clos what does that mean talk to me Abby that means that I fired my other Chef in he took over and I didn't want to give him a title until he proved to himself that he could handle the kitchen happy what you're employing is a ship with no Captain at the helm and the team desperate for guidance no guidance is no standards no standards and no consistency so who came up with a menu if this is American comfort food somebody's dreaming here I did I did I take full responsibility for you have no cooking background but you put the menu together Abby you've got to understand how frustrating this is it's ridiculous I don't know what to say fix it you fix it that's why is oh come on Abby how can I fix it when you stand there in front of your team rating you and your restaurant and your food 10 out of 10 dreamer I don't I don't think it's as bad as you say it is I stop being in denial can you be more specific about the meatloaf what did you not like about the meatloaf oh can you say something besides loopy I've been called worse than that wake up and admit it bring it on oh come on bring it on what do you mean Bring It On have Chef Ramsey say everything you've done everything that you dreamed of doing is I was blown away need some fresh air oops undercooked salmon that's stone cold in the middle PE mush so we'll do this taste the the rice for me so you got inid gloop when was that made I think he made that yesterday oh yesterday yeah how much was that 21 $21 so that's a taste of Italian leftovers for $21 oh jeez want anything else uh sick bag maybe thank you holy did you go get the liquor no why why we're about to get red right now he said he he hates every single thing on the menu he hates everything that he ate he said everything is totally totally disgusting talk to him later why do you need to talk to me later don't let me elbow you um can you stop I'm ly stop you don't know you're here 4:30 you don't know what I do watch yourself bro just that just keep that in mind you're basically just making yourself look like a bigger jackass when you lie about things so why don't you just come clean he's obviously here to help you so let Gordon help you you have no clue what I do except when I get here you're right you're right before you found out he was coming here who closed your restaurant every night stop don't say shush stop stop s what what's going on about there he he's here to help us Jesus somebody call the police what why am I lying I don't understand how I'm lying I'm being honest that you're never at your restaurant your son not mine ignore them right now because you're embarrassing me Keith I'm leaving not going to happen yes I am I'm leaving right now shut up during Chef Ramsey's dismal first me at Cathy tavini looks like some do shot in my shell the tension between owner Keith and stepson van before you found out he was coming here who close your restaurant every night stop it has erupted into a battle Kei I'm leaving not going to happen and wife and mother Lisa is caught in the crossfire I'm leaving right now shut up what's going on about that I'm going to walk out and I'm going to leave no you're not leaving don't say another word then you don't say another word then what's going on he gets mad because I'm trying to tell him the truth and he's making me try to look look like an idiot in front of you you can't handle the truth DJ that's the problem and you know that you okay yes sir what's going on oh no I just a little lot of Confrontation why are you lying he's here to help us he's not here because the owners run everything perfectly and this is why he's here and this is what needs to change and I can't take it hey a lot of don't get upset what's the matter I just it's just it's just the same stuff that just kind goes on this business has affected my marriage totally has affected my family I'm totally like beside myself you okay I'm sorry about that don't apologize to me no I already apologize that's your lady and I thought up until now the food was the biggest problem let me tell you the menu was a disgrace hius but I I got definitely apologize for that okay I need a I need a break I'll be back later surprised he's even going to stay here and even deal with us because I think we're all crazy okay I'll leave you to enjoy those thank you absolutely gross that source is Dreadful place is raw soggy pile of dough they would kidnap me if I served that in Jamaica right now how are the patties I sauce is Dreadful I don't like it myself it's like a gloop the sad news about the Pate the pastri is undercooked it's hideous hideous let me get rid of these for you and this one is the jerk chicken hot flashes is that the same sauce yes turn that way please take this way you got it thank you look at my rice it looks like a silicon implant perfectly formed G guys do not put any more jerk sauce on his plate he hates it nasty not anounce of seasoning there cold how's our signature dish blanders cold chicken disgusting over cooked rice and when was that chicken cooked I could tell you to be honest with you go and ask doctor this is dry as hell we do thank you when was the chicken made Dr B what you didn't like it no he said it's dry you know why J chicken is dry in Jamaica it's supposed to be dry he doesn't eat Jamaican food every day I eat it every day so I don't know what he knows of jerk chicken this is our oxtail student lima beans cartilage everywhere what a mess $20 how's the oxel sadly nothing's been trimmed so it's full of fat Bland and the temperature I mean everything across the board here was sort of barely lukewarm okay let me get rid of that for you what an embarrassment it sucks man like I I've made points about this like everything they said you've already said before huh yeah I'm just glad that I was right you know on the right side exactly okay doctor I would like a word with you I'm not afraid of chefery I'd like to talk to you and K even if he had horns I wouldn't be afraid of him okay I'm I'm embarrassed I walk in a dining room that felt cold and just flat when the food arrived soulless everything was horrendous barely lukewarm dry and tasteless it's an insult to Jamaica the patties the actual pastry on the side was raw as for the jerk Source disgusting I'm going to say this um from the get-go I always felt that everything should be fresh cooked order you in the morning could you be quiet he's talking okay let's move on shall we I've got bigger issues honestly hot flashes isn't that a system of menopause you can not necessarily not necessarily depends on how you perceive it forget the strange name that Dreadful Jerk Chicken dry just a minute let me set you straight most Jerk Chicken in Jamaica are dry in Jamaica as a matter of fact I let me finish I feel that the jerk chicken that we do are more moist than the one they do in Jamaica now let me tell you something also let me finish let me finish my sentence first mostly dry I can accept dry and edible I can't I'm ready for an argument cuz I am not going to sit here and kiss your ass for trying to tell me that it's a Jamaican jerk chicken I'm tell you're trying to let you me no no no I'm not trying to let I would walk into your hospital and attempt to tell you your job telling you I don't know what kind of herb from Jamaica you've been smoking but that is disgusting crap thank you I am embarrassed by the food I just think that it can all be improved immensely Martin your vinegret is too Vin agree okay you know what is wrong with it because uh we've been running this food for many years Martine you heard me right I'm just letting you guys know what he's saying okay thank you this is going to be the seafood crepe I'm going to set that in front of you here it looks like a pie basically they take the dish they line it with the with the Crepes they fill it with the items fold it back and then they bake it they're not like your typical French crepe but why would you call it a crepe if it's not r a crepe I think when the seafood crepe comes out it just looks like a slurpy mess of black can I have a word with your uh big brother is he here or not he is unfortunately not he will be here for dinner service tonight okay all right enjoy thank you okay oh that is hideous it's it's it's hot in Parts like in the middle but on the side there Stone Cold want me to take it is the oven not working no the oven's working fine can't serve this and expect customers to flood through the door I understand how long's he been here the Martin too long you're not wrong there Martin lost his Mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have Martine he said it's hot in the middle it's cold on the sides he doesn't like it thank you oh how long's that been under the grill cuz it looks like it's been overcooked it's piping hot is he microwaving that I don't know girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with the chef okay I'll check listen thank you okay Martin the Kish is warmed in the oven yeah hasn't seen the microwave no no okay Chef um ke no M way I asked him if he put it in he said no hold on me I'm conf convinced this has been microwaved look at it it's congealed it's just like a a rubber Puck sometimes if he gets a little backed up I I've seen him do it before backed up this is ridiculous and let's go and uh meet Martin please it's a food issue right now it starts from the kitchen if we had somebody in here who cared about the food we'd be so much better than we are now o I want you to meet chef ham come around please you're the head chef and everything I ate for lunch you cooked yes sir lunch was a disaster the kyain was rancid where did you heat that up was that in the microwave I no I disagree okay we start on the microwave and then uh we it on the oven yes so it did go in the microwave that is right yes but you just told me it wasn't in the microwave why do you want to lie to me do do you want me to lie to you I'm not lying to you I'm just telling you how do I do it I'm I'm so amazed that you're so laidback and like you don't give a talk to me what do you want me to say why don't you care is it because you hate Seline what do it had to do with cooking sir cuz she said to me in the dining room every time she tries to tell you something bang you jum down she will come and attack me attack you yes sir like saying that I'm me here for too long it's time for me to go if you're not prepared to change yeah I think she's right okay if it is time for me to go I go that was easy Martin oh wow it looks dull that's not right it smells is that fresh um can you ask him how old the chicken is please W that was nasty how old is the chicken I don't know when did we get it uh I don't know we took it out of the freezer yesterday 14 years old we took it out of the freezer yesterday it's frozen it is not fresh cuz we can't afford to keep fresh meat here all the time because we don't serve that much if he wants to donate money so I can make it fresh no problem but otherwise tough they're not open for lunch but so far what I've just experienced they should be for dinner either he took out the freezer yesterday and doesn't remember when the delivery was excuse me oh dear excuse me I didn't think it was that bad under the tables it's littered with a gum Colleen yes look at that it's everywhere absolutely disgusting how lazy some people can be let's go on a Gumball Rally oh oh g under there look the size of the gum under that one oh look at that one at the end in the corner oh my God look at that one there when was the last time the tables were cleaned not ever that I've known of underneath they've never been cleaned underneath no oh my God 1 2 3 4 5 1 2 3 4 5 6 6 7 8 9 10 18 19 20 bits of gum every freaking table has gum underneath of it has gum underneath we're to get out of no don't say that come on stop crying throw up your you uh Jim Jeff coming I'm really nervous oh dear dear oh dear oh dear I'm afraid of what Chef Ramsey has to say honestly you seem like nice guys but that was painful the general feel of the place is disgusting I can tell how much you don't care you just standing there with your foot on the booth can you get your dirty feet off your own booths have a look at this every table is littered with stale disgusting gum we just we never looked underneath the table didn't have the time busy for lunch open 7 days a week not the meat ball sandwich disgusting the chicken was turning and then the Colossal Kate with crap were they canned mushrooms on top yeah canned olives mhm soggy and tasteless where's the pride I don't know come on guys it's like a joke find a pulse and get real before we open for dinner tonight would you mind wiping the Lampshades and can somebody get under the tables and get rid of that gum yeah I'm going for lunch I'll see you later starving Capri classic Italian what a joke he said our food sucked and uh that our restaurant is really filthy think it was that badwhat's next Loli and were these made yesterday I'll make sure I get a date on that what is that it's like a goo remember of the lobster roli made I don't know the manufacturer does that they are not homemade I definitely feel dumb you know here I am telling people all the pastas are handmade cuz that's what Frank told me I feel betrayed and My Own Boss that's it's not right that's nasty the L rioli is store bought so it's not fresh no hold on a minute hold on we're backtracking now fresh pass every day all the passes hand made yeah all handmade I thought they were made fresh why would you have to store bought that's gross you can never say to Frank Frank why aren't the pastas he me why don't you come in early and make pastas so I hope that you can get through to him cuz he is a a good chef but is he a passionate Chef no no wow jeez okay um thank you Andre all right did you say you liked it or you didn't like it he hated the lobster of shck I didn't like nothing I really want to please the guy I know he was going to complain I mean come on at least like tell me if the sauce was good I mean that's all I ask she doesn't like this then like what the I'm busting again just got to like something cam uhuh just served in a garlic rosemary crust and a Bara red wine sauce BTO thank you what kind of crust is that Rosemary Rosemary it's burnt it's burnt and bitter when garlic Burns it goes bitter I can't lb I felt embarrassed by some of the dishes that came out wow now again passion gone Anthony take me to the kitchen please you going to have work with Frank I definitely think was sced okay let's start I sat down I got told the past is fresh I got excited it's homemade and it's it's coming from the heart all of a sudden you got this ravoli Lobster that's starboard it was horrible but how was the sauce who gives a about the sauce The Filling is the magic whether it's a ravoli Toral it's the filling you get excited about the eggplant but that was a disaster spongy bitter undercooked and then I got told it was cooked 3 weeks ago embarrassing I mean it's really embarrassing you can't make fresh food and freeze it and charge money to run a business if you can't even be bothered to cook fresh food what you want me to do wave a magic wand and turn this place around come on this is what I do I don't know how to do any better that's all right you could do much better what do you want to do better that's the big question I'm going to get some fresh air I'll be back later yeah unbelievable 13 years I've been here Chef Ramy tast in the menu was like the worst experience I've ever had I can H he Telly sauces are decent yeah but you can't be begging for a compliment Frank I'm not begging for compl but you were at the end always like something Frankie thinks he knows everything he's not going to hear from anyone you need help he may say Ramsey too I don't know it comes down to us being here or not being here Frank you know it I know it it's not new you have someone here willing to help you do you want to learn from them dead seriously dead seriously I don't know well you have to make a decision today all the crispy batter is just coming off you know it's not everybody's cup of tea it's not mine yeah certainly is not mine either but however I'm optimistic what do you think no I'm sorry I mean look at that there oh my God I'm done on that one yeah I'll get rid of I don't understand it thank you you're welcome wow soggy chewy disgusting calamari shocking what do you say about it you spit the calari back out that's a hysterical what was he pitching about spit it out I'm going to like go at his throat today and this is a partying your mouth this is the partying my mouth should be top plate very hot it looks Dreadful I think I've just thrown up in my mouth what a mess oh boyu I'm taking it that was one party you didn't want to attend it wasn't a party in my mouth it was like a funeral in my mouth a funeral yeah well it kind of does look like something died what's mad with that that's gross what we're not doing too good here I was ready to like choke him maybe this is the one thing I like if he doesn't like anything maybe this will be the one what the meat maybe this will be it w that's the meat and this is the award winning the award winning me yeah I'm excited thank you you're welcome doesn't move on there does Ito wow that's disgusting what do we think wow it's not even hard I'm sorry there sort of lukewarm solidified chunks of crown that's pretty much the norm it must be freaking embarrassing if you deserve this it is embarrassing I don't like to me here at all we set our up for disappointment when we put awardwinning in front of it what was the problem with me it's disgusting can you be more specific I didn't hear I didn't hear what he said I'm going to have to ask him Abby and Chef Ramsey are going to go to blow can I have a word with the team it's inevitable it's going to happen so the food was shocking hello P disgusting dated so who is the head chef here we don't really have one but I guess what do you mean you don't have a head chef but I guess I'm the closest thing Clos what does that mean talk to me Abby that means that I fired my other Chef in he took over and I didn't want to give him a title until he proved to himself that he could handle the kitchen happy what you're employing is a ship with no Captain at the helm and the team desperate for guidance no guidance is no standards no standards and no consistency so who came up with a menu if this is American comfort food somebody's dreaming here I did I did I take full responsibility for you have no cooking background but you put the menu together Abby you've got to understand how frustrating this is it's ridiculous I don't know what to say fix it you fix it that's why is oh come on Abby how can I fix it when you stand there in front of your team rating you and your restaurant and your food 10 out of 10 dreamer I don't I don't think it's as bad as you say it is I stop being in denial can you be more specific about the meatloaf what did you not like about the meatloaf oh can you say something besides loopy I've been called worse than that wake up and admit it bring it on oh come on bring it on what do you mean Bring It On have Chef Ramsey say everything you've done everything that you dreamed of doing is I was blown away need some fresh air oops undercooked salmon that's stone cold in the middle PE mush so we'll do this taste the the rice for me so you got inid gloop when was that made I think he made that yesterday oh yesterday yeah how much was that 21 $21 so that's a taste of Italian leftovers for $21 oh jeez want anything else uh sick bag maybe thank you holy did you go get the liquor no why why we're about to get red right now he said he he hates every single thing on the menu he hates everything that he ate he said everything is totally totally disgusting talk to him later why do you need to talk to me later don't let me elbow you um can you stop I'm ly stop you don't know you're here 4:30 you don't know what I do watch yourself bro just that just keep that in mind you're basically just making yourself look like a bigger jackass when you lie about things so why don't you just come clean he's obviously here to help you so let Gordon help you you have no clue what I do except when I get here you're right you're right before you found out he was coming here who closed your restaurant every night stop don't say shush stop stop s what what's going on about there he he's here to help us Jesus somebody call the police what why am I lying I don't understand how I'm lying I'm being honest that you're never at your restaurant your son not mine ignore them right now because you're embarrassing me Keith I'm leaving not going to happen yes I am I'm leaving right now shut up during Chef Ramsey's dismal first me at Cathy tavini looks like some do shot in my shell the tension between owner Keith and stepson van before you found out he was coming here who close your restaurant every night stop it has erupted into a battle Kei I'm leaving not going to happen and wife and mother Lisa is caught in the crossfire I'm leaving right now shut up what's going on about that I'm going to walk out and I'm going to leave no you're not leaving don't say another word then you don't say another word then what's going on he gets mad because I'm trying to tell him the truth and he's making me try to look look like an idiot in front of you you can't handle the truth DJ that's the problem and you know that you okay yes sir what's going on oh no I just a little lot of Confrontation why are you lying he's here to help us he's not here because the owners run everything perfectly and this is why he's here and this is what needs to change and I can't take it hey a lot of don't get upset what's the matter I just it's just it's just the same stuff that just kind goes on this business has affected my marriage totally has affected my family I'm totally like beside myself you okay I'm sorry about that don't apologize to me no I already apologize that's your lady and I thought up until now the food was the biggest problem let me tell you the menu was a disgrace hius but I I got definitely apologize for that okay I need a I need a break I'll be back later surprised he's even going to stay here and even deal with us because I think we're all crazy okay I'll leave you to enjoy those thank you absolutely gross that source is Dreadful place is raw soggy pile of dough they would kidnap me if I served that in Jamaica right now how are the patties I sauce is Dreadful I don't like it myself it's like a gloop the sad news about the Pate the pastri is undercooked it's hideous hideous let me get rid of these for you and this one is the jerk chicken hot flashes is that the same sauce yes turn that way please take this way you got it thank you look at my rice it looks like a silicon implant perfectly formed G guys do not put any more jerk sauce on his plate he hates it nasty not anounce of seasoning there cold how's our signature dish blanders cold chicken disgusting over cooked rice and when was that chicken cooked I could tell you to be honest with you go and ask doctor this is dry as hell we do thank you when was the chicken made Dr B what you didn't like it no he said it's dry you know why J chicken is dry in Jamaica it's supposed to be dry he doesn't eat Jamaican food every day I eat it every day so I don't know what he knows of jerk chicken this is our oxtail student lima beans cartilage everywhere what a mess $20 how's the oxel sadly nothing's been trimmed so it's full of fat Bland and the temperature I mean everything across the board here was sort of barely lukewarm okay let me get rid of that for you what an embarrassment it sucks man like I I've made points about this like everything they said you've already said before huh yeah I'm just glad that I was right you know on the right side exactly okay doctor I would like a word with you I'm not afraid of chefery I'd like to talk to you and K even if he had horns I wouldn't be afraid of him okay I'm I'm embarrassed I walk in a dining room that felt cold and just flat when the food arrived soulless everything was horrendous barely lukewarm dry and tasteless it's an insult to Jamaica the patties the actual pastry on the side was raw as for the jerk Source disgusting I'm going to say this um from the get-go I always felt that everything should be fresh cooked order you in the morning could you be quiet he's talking okay let's move on shall we I've got bigger issues honestly hot flashes isn't that a system of menopause you can not necessarily not necessarily depends on how you perceive it forget the strange name that Dreadful Jerk Chicken dry just a minute let me set you straight most Jerk Chicken in Jamaica are dry in Jamaica as a matter of fact I let me finish I feel that the jerk chicken that we do are more moist than the one they do in Jamaica now let me tell you something also let me finish let me finish my sentence first mostly dry I can accept dry and edible I can't I'm ready for an argument cuz I am not going to sit here and kiss your ass for trying to tell me that it's a Jamaican jerk chicken I'm tell you're trying to let you me no no no I'm not trying to let I would walk into your hospital and attempt to tell you your job telling you I don't know what kind of herb from Jamaica you've been smoking but that is disgusting crap thank you I am embarrassed by the food I just think that it can all be improved immensely Martin your vinegret is too Vin agree okay you know what is wrong with it because uh we've been running this food for many years Martine you heard me right I'm just letting you guys know what he's saying okay thank you this is going to be the seafood crepe I'm going to set that in front of you here it looks like a pie basically they take the dish they line it with the with the Crepes they fill it with the items fold it back and then they bake it they're not like your typical French crepe but why would you call it a crepe if it's not r a crepe I think when the seafood crepe comes out it just looks like a slurpy mess of black can I have a word with your uh big brother is he here or not he is unfortunately not he will be here for dinner service tonight okay all right enjoy thank you okay oh that is hideous it's it's it's hot in Parts like in the middle but on the side there Stone Cold want me to take it is the oven not working no the oven's working fine can't serve this and expect customers to flood through the door I understand how long's he been here the Martin too long you're not wrong there Martin lost his Mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have Martine he said it's hot in the middle it's cold on the sides he doesn't like it thank you oh how long's that been under the grill cuz it looks like it's been overcooked it's piping hot is he microwaving that I don't know girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with the chef okay I'll check listen thank you okay Martin the Kish is warmed in the oven yeah hasn't seen the microwave no no okay Chef um ke no M way I asked him if he put it in he said no hold on me I'm conf convinced this has been microwaved look at it it's congealed it's just like a a rubber Puck sometimes if he gets a little backed up I I've seen him do it before backed up this is ridiculous and let's go and uh meet Martin please it's a food issue right now it starts from the kitchen if we had somebody in here who cared about the food we'd be so much better than we are now o I want you to meet chef ham come around please you're the head chef and everything I ate for lunch you cooked yes sir lunch was a disaster the kyain was rancid where did you heat that up was that in the microwave I no I disagree okay we start on the microwave and then uh we it on the oven yes so it did go in the microwave that is right yes but you just told me it wasn't in the microwave why do you want to lie to me do do you want me to lie to you I'm not lying to you I'm just telling you how do I do it I'm I'm so amazed that you're so laidback and like you don't give a talk to me what do you want me to say why don't you care is it because you hate Seline what do it had to do with cooking sir cuz she said to me in the dining room every time she tries to tell you something bang you jum down she will come and attack me attack you yes sir like saying that I'm me here for too long it's time for me to go if you're not prepared to change yeah I think she's right okay if it is time for me to go I go that was easy Martin oh wow it looks dull that's not right it smells is that fresh um can you ask him how old the chicken is please W that was nasty how old is the chicken I don't know when did we get it uh I don't know we took it out of the freezer yesterday 14 years old we took it out of the freezer yesterday it's frozen it is not fresh cuz we can't afford to keep fresh meat here all the time because we don't serve that much if he wants to donate money so I can make it fresh no problem but otherwise tough they're not open for lunch but so far what I've just experienced they should be for dinner either he took out the freezer yesterday and doesn't remember when the delivery was excuse me oh dear excuse me I didn't think it was that bad under the tables it's littered with a gum Colleen yes look at that it's everywhere absolutely disgusting how lazy some people can be let's go on a Gumball Rally oh oh g under there look the size of the gum under that one oh look at that one at the end in the corner oh my God look at that one there when was the last time the tables were cleaned not ever that I've known of underneath they've never been cleaned underneath no oh my God 1 2 3 4 5 1 2 3 4 5 6 6 7 8 9 10 18 19 20 bits of gum every freaking table has gum underneath of it has gum underneath we're to get out of no don't say that come on stop crying throw up your you uh Jim Jeff coming I'm really nervous oh dear dear oh dear oh dear I'm afraid of what Chef Ramsey has to say honestly you seem like nice guys but that was painful the general feel of the place is disgusting I can tell how much you don't care you just standing there with your foot on the booth can you get your dirty feet off your own booths have a look at this every table is littered with stale disgusting gum we just we never looked underneath the table didn't have the time busy for lunch open 7 days a week not the meat ball sandwich disgusting the chicken was turning and then the Colossal Kate with crap were they canned mushrooms on top yeah canned olives mhm soggy and tasteless where's the pride I don't know come on guys it's like a joke find a pulse and get real before we open for dinner tonight would you mind wiping the Lampshades and can somebody get under the tables and get rid of that gum yeah I'm going for lunch I'll see you later starving Capri classic Italian what a joke he said our food sucked and uh that our restaurant is really filthy think it was that bad\n"