The Kitchen Nightmare: A Tale of Two Chefs and a Cafe's Downfall

It was supposed to be a typical night at Cafe 36, with customers filtering in and out, enjoying their meals, and chatting with friends. But behind the scenes, chaos had erupted. Michael, the head chef, was overwhelmed by the sheer number of tables waiting for food, and tensions were running high. "Tables are going to get up and leave in 10 seconds," he exclaimed, as the kitchen struggled to keep up with demand.

The customers were not faring any better. One customer who had been lucky enough to receive their food was not impressed. "The chicken's dry and mushy, isn't exactly happy," they said, shaking their head. Another customer chimed in, "Cherry, it's not normal that one chicken just didn't smell right." The kitchen staff were frantically trying to get the food out, but it seemed like an eternity.

Gordon Ramsay, one of the best chefs in the world, had been called in to assess the situation. He was appalled by what he saw. "What is that?" he asked, pointing to a batch of frozen ingredients. "This is the butter we use for escargot," Pinto replied. But Gordon wasn't having it. "You're doing it all wrong," he scolded. "I've never seen anything like this before."

As the night wore on, it became clear that Cafe 36 was in a state of disaster. The kitchen staff were struggling to keep up with demand, and the food was suffering as a result. "What's becoming really clear is that he's seriously screwing you," Gordon said, referring to Pinto. "This lovely couple for a ride and it's got to stop."

Gordon sought out the owners of Cafe 36, Terry and Carol, who were frantically trying to deal with the crisis. "I'm panicking," one of them said. "Pinto is telling us that he's screwing us." Gordon was shocked. "Is this true about Pinto?" he asked. The owners looked at each other nervously.

As the night drew to a close, it became clear that Cafe 36 would not survive. The customers were fed up with the wait times and the subpar food. "I think they got to catch the shrimp first," one customer said, as if they had been waiting for that very moment. Another customer chimed in, "Everything seems so slow." The kitchen staff were exhausted, and Pinto was at the center of it all.

The delivery of food was also a major problem. Customers were being asked to hold their plates by hand rather than using trolleys. "I would rather hold them by my hand," one customer said. Another customer chimed in, "It's not worth the wait." The New York steak that had been ordered medium rare had come out overcooked and dry.

The final blow came when Gordon spotted a batch of expensive vegetables that had been put on the menu despite being out of season. "What is it?" he asked, staring at the vegetables in dismay. "They're very expensive," one of the kitchen staff replied. The customers were shocked to learn that these vegetables were costing $10 each.

As the night drew to a close, Gordon turned to Pinto and said, "This is unbelievable." He was appalled by the lack of seasoning on the dishes and the poor presentation. "What's becoming really clear is that he's taking this lovely couple for a ride," he said. The kitchen staff looked at each other in shock, knowing that they had been duped.

In the end, it was clear that Cafe 36 was not going to survive. The customers were fed up with the wait times and the subpar food. Gordon Ramsay's visit had been a wake-up call for Pinto and the kitchen staff. But it may already be too late. As one customer said, "I hope not."

"WEBVTTKind: captionsLanguage: endid you did you just pull that out of the fridge yes chef what is that it's chicken and why are you cooking them in advance cuz of space is space for time just touch that hard as a one it's how many pors you got in there cooked ahead show me the tray PJ please that's Drive in the Nevada desert these look like they were cooked yesterday I mean is they solid huh I mean I mean I wouldn't hang out on a Christmas tree that chicken it's already cooked it's going to get cooked again who the would want to eat this and he's absolutely right Lisa Keith so I'm trying to go up to speed with the chef just feel that there solid chicken that's like for the chicken parm they don't make it to order2 why not we've always done it that way we really didn't know it's a problem that's just mess insane this sucks despite a fast start how's your meal we haven't had any yet we're waiting and it's very long the disorganized kitchen is now delivering food at a snail's pace I'm waiting on a cheese ravioli it's getting hot just give it a second bro come on dude be right there bro I'm waiting on 13 and 11 I've never seen such a dysfunctional Kitchen in all my life Chris squashed down the corner the chicken reheating all these plates have got chips on them what's all those tickers on the floor it's just just Madness my absolute Madness where's Lisa where's Kei you like serious people haven't gotten their meals in over 45 minutes the kitchen is just a whole mess and my mother and Keith were nowhere to be found is Mommy and Keith somewhere they sit in the car for no reason Keith and my mother are sitting out in the driveway on a crazy crazy night Starck we can't handle this we need help well you know what maybe they should come and worry about the problems that are really happening right now yeah like how that the kitchen's a disaster chicken Palms pick it up my mother order this or she she's going to sit in the car and eat it is this normal when we get busy I'm embarrassed now why was this ordered under your name oh it's mine you're going to eat it out here what am I going EA with my my fingers here that's what they that's what you want it out here give me Fork believe it stuffed pork chop pre Vera white with Penny while the two owners died in the car where's my bus girl I got a farall here's your chicken and sausage I have 21 and 22 Michael does his best to Rally the staff and complete dinner service spaghetti and meat almost start let's get out of here boys okay I'm going to get straight to the point you two you've been abusing your Restaurant Van gets gets angry Michael gets frustrated Ricky gets upset the owners I didn't see you get upset I saw you walk outside with a coat and you were sat in the car it's a joke Keith help me I uh my passion is a little uh uh you know down if you got behind this bar and you got on the floor and you did something to show you care people see that customers aren't going to care about your business if you don't give a about it and the two of you said it on a million occasions walking the place I don't even give a about this place anymore I hope it Burns well you know what that's what it's doing burning right to the ground after Chef Ramsay's harsh critique the food was shocking dated and tasteless Abby has a conversation with the one person she believes is always right herself so what I do like just get out of the restaurant business then obviously my 33 years in the business is like worthless and I have no idea what the I'm doing okay I think I'm going to open up that hot dog stand down the beach want some tears on them no I believe from the bottom of my heart that he's he's wrong I really don't care what he says well you mean he's completely full of like seriously our meatloaf is like what put us on the m i mean it's great I don't like the meatloaf you really don't I honestly don't we had it the other night together what what what didn't you like about it I think our food is mediocre like it's not Min me seriously you're telling me now you don't like it we eat it cuz we're here this is not my restaurant of choice I will not Dy here in my off time you're saying for what we serve comfort food meatloaf pasta steak whatever you're sa those bar even for that no no so now you're all telling me that you don't like the menu I feel stabbed in the back I guess you're just hitting me with this now do you know what we're up against if we even opened our mouth about the menu once every time we opened our mouth off you you don't know anything we're all at a point now where we're just like if this is what she wants let's just serve it out we'll take it out of the window and bring it to the table what are we going to have an opinion about now oh you're so full of no no no no and talk to us no without a doubt she's in denial it's an hour before dinner service and down City's other owner Rico shows up hello unaware of what happened earlier but that's quickly about to change how are you I don't even know how to answer that one of those days I think it's time for Abby to find out that the out and treating employees badly I think it's definitely time she has someone other than myself telling her you can't be doing this wow I have another a whole other back here that has been ripped open man get a double oh hi how are you I'll get up say Gordon good to see you nice to meet you I'm Rico Rico now have we got two minutes sure got to catch up where should we go yeah let's go he may rip me apart too but I just want this restaurant to work so let's get turning it around H what a day um obviously you weren't here for lunch just explain what you do joing the day um I worked for Credit Union during the day I do their mortgages for okay wow finan yes finance and then you bought a restaurant and I bought a restaurant how's that worked out you so far oh horribly if we had to close this tomorrow what are you in for a million ready this is quite serious now oh yeah what happens it fails I could possibly lose my day job really because I'm in the financial field I'm advising people on what to do with their mortgaging and financing their properties and things like that so you're up to there you got a big stake in this restaurant and a huge amount of Jeopardy if it fails mhm you're right there's a line that I walk in here a very fine line I have a lot of P state but I totally let Abby run the restaurant and maybe there a mistake on my part with dinner service already underway what about something to drink to get you started Chef Ramsey is eager to spend some time in the kitchen to see how it functions wow tight behind the line so who's doing what explain the line to me um this is s St and then we have app Sal down there Jesus why is the place so messy is the kitchen normally this filthy the last couple days it's been uh a lot going on that is foul Frank is a very lazy cook it doesn't even fry the eggplant anymore my mother and father end up frying it ridiculous I'm eggplant made yesterday it was actually made 3 weeks ago yep 3 weeks ago yep that's disgusting you go grocery shopping 3 weeks in advance before you're going to eat the the stuff no all right give me a pen I need to keep score it's one down one8 plant not good ler avioli that should be fine what's next ler avioli and were these made yesterday yeah I'll make sure I get a DAT on that why is that it's like a goo I'm of the lobster raboli 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 PES of handmade cuz that's what Frank told me I feel betrayed In My Own Boss that's it's not right that's nasty i l rioli is store bought so it's not fresh no hold on a minute hold on we're backtracking now fresh past every day all the pastes handmade 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 pastors hear me why don't you come in earlyer and make pastors 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 Andrew all right 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 asked she doesn't like this then like what the I'm busting again just got to like uhhuh just served in a garlic rosemary crust and a Bara red wine sauce BTO thank you what kind of crust is that Rosemary Rosemary M burnt it's burnt and bitter when garlic Burns it goes bitter I can't even taste lamb I felt embarrassed by some of the dishes that came out wow again passion gone Anthony take me to the kitchen please you going have a word with Frank I definitely think was SED okay let's start I sat down I got told the pastor's fresh I got excited it's homemade and it's it's coming from the heart all of a sudden you got this R Lobster that's starboard it was horrible but how is the sauce who gives a about the sauce The Filling is the magic whether it's a ravoli torine it's the filling you get excited about the eggplant but that was a disaster spongy bitter uh 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 running a business if you can't even be bothered to cook fresh food what do 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 a right you could do much better or do you want to do better that's the big question it's relaunch night at the grasshopper come on and despite providing Mitch with a new tasty menu and Chef James to supervise the cooks you keep that and put it in the window don't worry he doesn't need a ticket Mitch's failure in the kitchen has resulted in a battle between his wife and his father-in-law shut up what are you tell me to shut I said shut up just stop stop and Chef Ramsey has had enough we are not going to continue along these lines J I'm sorry come around please Mitch I want you assisting James James I want you Expediting all right guys let's go regroup for the first time in 16 years work together yes start again take over please Chef I need those five soups right away listen and assistance potato skin you need this first right now thank you all right that's going or run it out then Mitch run it out there I am finally I found a job for Mitch he's running food out potato skins what table number where are you going with them where are you going with them potato skins it's 22 I was going with food and a table set I didn't order that Shepherd's Pie Oh no I got pasta no she got pasta I was going to all the wrong tables oh this sucks I don't want to do this anymore table 40 Runner please all right mi get out you let's go we're making progress let's go chip away at this Chef Ramsay's decision to move Mitch out of the kitchen and replace him with Chef James as the expeditor guys I have three tickets in front of me we're almost there has completely turned around dinner service customers are now getting their food these are really good and are thrilled with what they are getting definitely coming back I'm out of tickets so guys that's it all right thank you very much you guys can I get a two beer battered shrimp lamb sliders give me five give me five soups five potato soups all day I got this you do the soup come on okay got to put more parsley on this with Chef James controlling the line you keep that and put it in the window don't worry he doesn't need a ticket 41 bch 41 here you go thank you let go appetizers are moving out quickly to the customers this is really good oh wow oh wow thank you very much now the pressure shifts to Mitch to keep the kitchen organized and the momentum going all right just fire the uh what do you have I need a beer battered shrimp and a pit and a ham and pea soup can you can you call it again please when I was watching mit's expedite I noticed that he wasn't communicating with the line the way he should have been and he was getting himself backed up that's going to be this is going to get up here I I don't order m come on you got to talk to them you you come on guys let's go all right do you understand what I'm trying to say yes fire be hre he's going to cook what you tell him okay I'm sorry I need a poor boy I need two Poor Boys lamb sliders two shrimp battered shrimp threee battered shrimp the first appetizers went out brilliantly but we have a real problem in the kitchen and that's Mitch's Expediting you got to get a syst going just think got to get a system going if this guy was an air traffic controller he'd be landing planes at the wrong freaking airport I only 15 for three appetizers while customers anxiously wait for the food I think that might be the only thing we might have tonight so you got your food yet we didn't get it yet Chef Ramsey is still waiting for Mitch to step up and take control of his kitchen of the fishing chips an Irish St is that a way or an order oh come on oh come on come on Mitch you cannot do that to us with the kitchen at a complete standstill Mitch 35 Fe are food Dad please a frustrated Chief tries to help out Mitch out of the kitchen but it's not exactly welcomed don't with me shut up what are you tell me to shut up out I said shut up that's not right get out of the kitchen shut up just stop just stop stop Mar stop I've never met a woman with as much on their shoulders as colen and today's been a bad day but tomorrow I'm going to have to pick her up and get those standards up there and she's got to set an example in his first 24 hours Chef Ramsey realized that there are many problems at classic American and high on his priority list is fixing the lack of communication here's an exercise this morning that I need everybody to be open to I want to find out the problems you have with each other I want each of you to write down to questions to issues ask anything you want open house this is not going to go well people don't like to be confronted here thank you okay so on the questions Colleen why do you always seem frustrated at The Waitresses here we go because when these customers walk through that door you're the first person that they see then they're not getting the service if they're sitting there and you're texting on your phone they're paying customers they deserve your attention not the person on the phone Ashley Tes you don't text in the middle of service when customers are waiting for stuff to do you text when customers are wow Naomi why are you such a pushover because they're my family they're not though the family's at home and this is your business and the difference is night and day you have to change I have to work on that okay um Dom why are we always running out of product I don't close every night at the end of the day everything's got to be stocked and written down what we need but I'm right you're not right before you make an order okay you need to go through everything who's not feeding you the right information he doesn't wait for information he just goes I just got true telling you I don't close every night you're always so defensive I'm not we're not picking on you you always got an answer you always got to come back that's right I got to comment about every thing cuz when I open my mouth everybody shrugs their shoulders and gets a attit because you do it all the time that's why that's why cuz I see something I see something wrong and I say something and she don't want to be bothered she spent and you rather walk around off this is the problem is it you is it him is it me is it her who who it's everybody no yeah it is everybody it don't take one person to run a business you need a team you need a team but you need a chief exactly and there ain't no Chief here who signs the checks you or us you're right I was ready to kill somebody but you don't disrespect me like that they got to find the way to piss me up this ain't no joke these girls are in debt up to their heads they got to get it we got to stay in business khen you and Naomi you need to lead this business and you need to be tough Naomi because if you're not every just does as they please text serve and off home and if you cannot lead you shouldn't have bought this place you shouldn't have done it the chicken dish is a modern version of a garlic chicken but after serving the same old menu read the special back to me I'm sorry 20year veteran Joe is having a hard time with the change chicken a chef on the bone with the garlic chicken Chef on the bone come on you can do it Joe yeah you're making me nervous now I'm making you nervous yes just put your head in there for 2 minutes cool it down head in there that's it there you go stay there for 2 minutes feel so nice right Hi how are you can follow me please thank you enjoy okay guys let's go yeah Chef Ramsey knows the success of this restaurant depends on Jerry and Michael working together Michael yes sir I want to look at you yeah and I want this level of communication much better than we had last night so tonight both brothers are assigned to do what they do best Michael cooking behind the line all right listen try to take care of this area and Jerry running the pass Michael listen at me look at me one no look at me one minute if the hits the fan I want you to listen to me yes sir no I mean it yes sir okay I got to admit I'm a little nervous right now I don't know what to expect I'm afraid of failure I might up but just remind me we can handle this all right we're going to see the chicken today is the chicken uh our Chef a little wine call is from Spain cherry cherry wine okay lemon juice and little tou of butter there goes the first ticket right let me have a chicken special Mike first order comes in there's a special on right it's good it's good it's like perfect bro but it scares me I just don't trust I can see in his eyes he's a little nervous so hopefully we get the night okay I'll take that chicken and garlic out first one of the night go Table Six despite Michael's lack of confidence I'm not going to be able to do it the specials are not only leaving the kitchen oh wow the customers this is really good are thrilled with what they are receiving delicious I like it wow with the dining room now full and orders pouring into the kitchen I don't know what's going on Michael not used to being on the line is starting to buckle under the pressure all right give me table three or six we got to get this food out there's no rush well there's a little bit of a pressing now we'll let him wait well it's been taking an awful long time too long the way uh ch ch is it m taking a long time to come out yes that's too slow too slow way too slow tables are going to get up and leave in 10 seconds I need table 13 it's about four 3 minutes away don't keep asking if we have all these tables waiting for food and Michael's overwhelmed with his kitchen duties and I need him to focus just put it on the plate right now shut up come on guys as tensions escalate in the kitchen very little food is making its way out to the dining room a long time and one customer who was lucky enough to receive Food the chicken's dry and mushy isn't exactly happy every had chip I didn't like it Cherry it's not normal it's not normal that one chicken that just didn't smell right oh come on oh no Jared yeah two Michael Yes urgently quickly smell it's gone no smell it don't just say yeah it's gone you can't serve that tonight I felt utterly embarrassed and humiliated at this point we're just going to shut it down oh stop stop we need fire a Cobia and a salmon too I'm very nervous very nervous and very scared and we're just hoping for the best let's go go what is that this is the butter that we use for the escargo it's parsley chai garlic the Butter's Frozen as well what don't you freeze here's Chef Ramsey one of the best chefs in the world tell telling Pinto that you're doing wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze give me one ingredient like a calamari comes in like the calamari comes in we never freeze it so the only stuff you don't freeze is the stuff that comes in Frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners Terry and Carol I'm panickin Pinto it's crap I am I don't get what he's trying to do there Jimmy in terms of all this fresh frozen stuff everything in fresh cut up portioned Frozen it's 45 minutes into dinner service and most customers are still waiting for their food feel like I'm drinking more than a meat you know that's probably the reason I don't wear a watch cuz take so goddamn long here the nightmare of Cafe 36 is still food time not being able to get your food out of the kitchen really makes your drive as a server difficult cuz it's pretty much the description of your job to serve I think they got to catch the shrimp first is this slow everything seems so slow yes sir if you have one more person then it goes faster yeah if you had one more person it will go faster yes sir Eduardo no wonder you've gone so old you've aged waiting for the last main course huh while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure holy crap I'm not aware of any particular reason why we serve on cards I thought people got pushed into a Mory on trollies no right not serving food would you like to hold the plates by the hand or you want to push a trolley all day long I would rather hold them by my hand when the orders finally make it to the tables customers find it's not worth the wait is rare rare you order bloody rear yeah I might have to send this one back please the New York supposed to be medium huh the New York's supposed to be medium what is it medium rare right they said says medium he said medium when I was here why don't you just put under the grill Pinto as if we're in a position to argue my things come back doesn't mean I'm a bad F and it's not just Jeff Pinto's cooking that catches Gordon's eye well these are pitiful they're not even season of sparus are they no not right now they're very expensive they're very expensive so why have you got them on a veggie of the day a veggie of the day yes aren't you bothered about the cost it come from the different part of the worldship we can get it it comes from the different part of the world are you listening to this yes sir it's the most expensive vegetable on the market you one bat and it's out of season and you just put them on four dishes this is unbelievable tonight I'm starting to see new cooking techniques that I've never ever seen before slow th fresh frozen but what's becoming really clear is that he's seriously is taking this lovely couple for a ride and it's got to stop is this true about Pinto he's telling you he's screwing you is that could that be I hope not we don't know our ass from a home I'm so scared fordid you did you just pull that out of the fridge yes chef what is that it's chicken and why are you cooking them in advance cuz of space is space for time just touch that hard as a one it's how many pors you got in there cooked ahead show me the tray PJ please that's Drive in the Nevada desert these look like they were cooked yesterday I mean is they solid huh I mean I mean I wouldn't hang out on a Christmas tree that chicken it's already cooked it's going to get cooked again who the would want to eat this and he's absolutely right Lisa Keith so I'm trying to go up to speed with the chef just feel that there solid chicken that's like for the chicken parm they don't make it to order2 why not we've always done it that way we really didn't know it's a problem that's just mess insane this sucks despite a fast start how's your meal we haven't had any yet we're waiting and it's very long the disorganized kitchen is now delivering food at a snail's pace I'm waiting on a cheese ravioli it's getting hot just give it a second bro come on dude be right there bro I'm waiting on 13 and 11 I've never seen such a dysfunctional Kitchen in all my life Chris squashed down the corner the chicken reheating all these plates have got chips on them what's all those tickers on the floor it's just just Madness my absolute Madness where's Lisa where's Kei you like serious people haven't gotten their meals in over 45 minutes the kitchen is just a whole mess and my mother and Keith were nowhere to be found is Mommy and Keith somewhere they sit in the car for no reason Keith and my mother are sitting out in the driveway on a crazy crazy night Starck we can't handle this we need help well you know what maybe they should come and worry about the problems that are really happening right now yeah like how that the kitchen's a disaster chicken Palms pick it up my mother order this or she she's going to sit in the car and eat it is this normal when we get busy I'm embarrassed now why was this ordered under your name oh it's mine you're going to eat it out here what am I going EA with my my fingers here that's what they that's what you want it out here give me Fork believe it stuffed pork chop pre Vera white with Penny while the two owners died in the car where's my bus girl I got a farall here's your chicken and sausage I have 21 and 22 Michael does his best to Rally the staff and complete dinner service spaghetti and meat almost start let's get out of here boys okay I'm going to get straight to the point you two you've been abusing your Restaurant Van gets gets angry Michael gets frustrated Ricky gets upset the owners I didn't see you get upset I saw you walk outside with a coat and you were sat in the car it's a joke Keith help me I uh my passion is a little uh uh you know down if you got behind this bar and you got on the floor and you did something to show you care people see that customers aren't going to care about your business if you don't give a about it and the two of you said it on a million occasions walking the place I don't even give a about this place anymore I hope it Burns well you know what that's what it's doing burning right to the ground after Chef Ramsay's harsh critique the food was shocking dated and tasteless Abby has a conversation with the one person she believes is always right herself so what I do like just get out of the restaurant business then obviously my 33 years in the business is like worthless and I have no idea what the I'm doing okay I think I'm going to open up that hot dog stand down the beach want some tears on them no I believe from the bottom of my heart that he's he's wrong I really don't care what he says well you mean he's completely full of like seriously our meatloaf is like what put us on the m i mean it's great I don't like the meatloaf you really don't I honestly don't we had it the other night together what what what didn't you like about it I think our food is mediocre like it's not Min me seriously you're telling me now you don't like it we eat it cuz we're here this is not my restaurant of choice I will not Dy here in my off time you're saying for what we serve comfort food meatloaf pasta steak whatever you're sa those bar even for that no no so now you're all telling me that you don't like the menu I feel stabbed in the back I guess you're just hitting me with this now do you know what we're up against if we even opened our mouth about the menu once every time we opened our mouth off you you don't know anything we're all at a point now where we're just like if this is what she wants let's just serve it out we'll take it out of the window and bring it to the table what are we going to have an opinion about now oh you're so full of no no no no and talk to us no without a doubt she's in denial it's an hour before dinner service and down City's other owner Rico shows up hello unaware of what happened earlier but that's quickly about to change how are you I don't even know how to answer that one of those days I think it's time for Abby to find out that the out and treating employees badly I think it's definitely time she has someone other than myself telling her you can't be doing this wow I have another a whole other back here that has been ripped open man get a double oh hi how are you I'll get up say Gordon good to see you nice to meet you I'm Rico Rico now have we got two minutes sure got to catch up where should we go yeah let's go he may rip me apart too but I just want this restaurant to work so let's get turning it around H what a day um obviously you weren't here for lunch just explain what you do joing the day um I worked for Credit Union during the day I do their mortgages for okay wow finan yes finance and then you bought a restaurant and I bought a restaurant how's that worked out you so far oh horribly if we had to close this tomorrow what are you in for a million ready this is quite serious now oh yeah what happens it fails I could possibly lose my day job really because I'm in the financial field I'm advising people on what to do with their mortgaging and financing their properties and things like that so you're up to there you got a big stake in this restaurant and a huge amount of Jeopardy if it fails mhm you're right there's a line that I walk in here a very fine line I have a lot of P state but I totally let Abby run the restaurant and maybe there a mistake on my part with dinner service already underway what about something to drink to get you started Chef Ramsey is eager to spend some time in the kitchen to see how it functions wow tight behind the line so who's doing what explain the line to me um this is s St and then we have app Sal down there Jesus why is the place so messy is the kitchen normally this filthy the last couple days it's been uh a lot going on that is foul Frank is a very lazy cook it doesn't even fry the eggplant anymore my mother and father end up frying it ridiculous I'm eggplant made yesterday it was actually made 3 weeks ago yep 3 weeks ago yep that's disgusting you go grocery shopping 3 weeks in advance before you're going to eat the the stuff no all right give me a pen I need to keep score it's one down one8 plant not good ler avioli that should be fine what's next ler avioli and were these made yesterday yeah I'll make sure I get a DAT on that why is that it's like a goo I'm of the lobster raboli 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 PES of handmade cuz that's what Frank told me I feel betrayed In My Own Boss that's it's not right that's nasty i l rioli is store bought so it's not fresh no hold on a minute hold on we're backtracking now fresh past every day all the pastes handmade 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 pastors hear me why don't you come in earlyer and make pastors 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 Andrew all right 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 asked she doesn't like this then like what the I'm busting again just got to like uhhuh just served in a garlic rosemary crust and a Bara red wine sauce BTO thank you what kind of crust is that Rosemary Rosemary M burnt it's burnt and bitter when garlic Burns it goes bitter I can't even taste lamb I felt embarrassed by some of the dishes that came out wow again passion gone Anthony take me to the kitchen please you going have a word with Frank I definitely think was SED okay let's start I sat down I got told the pastor's fresh I got excited it's homemade and it's it's coming from the heart all of a sudden you got this R Lobster that's starboard it was horrible but how is the sauce who gives a about the sauce The Filling is the magic whether it's a ravoli torine it's the filling you get excited about the eggplant but that was a disaster spongy bitter uh 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 running a business if you can't even be bothered to cook fresh food what do 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 a right you could do much better or do you want to do better that's the big question it's relaunch night at the grasshopper come on and despite providing Mitch with a new tasty menu and Chef James to supervise the cooks you keep that and put it in the window don't worry he doesn't need a ticket Mitch's failure in the kitchen has resulted in a battle between his wife and his father-in-law shut up what are you tell me to shut I said shut up just stop stop and Chef Ramsey has had enough we are not going to continue along these lines J I'm sorry come around please Mitch I want you assisting James James I want you Expediting all right guys let's go regroup for the first time in 16 years work together yes start again take over please Chef I need those five soups right away listen and assistance potato skin you need this first right now thank you all right that's going or run it out then Mitch run it out there I am finally I found a job for Mitch he's running food out potato skins what table number where are you going with them where are you going with them potato skins it's 22 I was going with food and a table set I didn't order that Shepherd's Pie Oh no I got pasta no she got pasta I was going to all the wrong tables oh this sucks I don't want to do this anymore table 40 Runner please all right mi get out you let's go we're making progress let's go chip away at this Chef Ramsay's decision to move Mitch out of the kitchen and replace him with Chef James as the expeditor guys I have three tickets in front of me we're almost there has completely turned around dinner service customers are now getting their food these are really good and are thrilled with what they are getting definitely coming back I'm out of tickets so guys that's it all right thank you very much you guys can I get a two beer battered shrimp lamb sliders give me five give me five soups five potato soups all day I got this you do the soup come on okay got to put more parsley on this with Chef James controlling the line you keep that and put it in the window don't worry he doesn't need a ticket 41 bch 41 here you go thank you let go appetizers are moving out quickly to the customers this is really good oh wow oh wow thank you very much now the pressure shifts to Mitch to keep the kitchen organized and the momentum going all right just fire the uh what do you have I need a beer battered shrimp and a pit and a ham and pea soup can you can you call it again please when I was watching mit's expedite I noticed that he wasn't communicating with the line the way he should have been and he was getting himself backed up that's going to be this is going to get up here I I don't order m come on you got to talk to them you you come on guys let's go all right do you understand what I'm trying to say yes fire be hre he's going to cook what you tell him okay I'm sorry I need a poor boy I need two Poor Boys lamb sliders two shrimp battered shrimp threee battered shrimp the first appetizers went out brilliantly but we have a real problem in the kitchen and that's Mitch's Expediting you got to get a syst going just think got to get a system going if this guy was an air traffic controller he'd be landing planes at the wrong freaking airport I only 15 for three appetizers while customers anxiously wait for the food I think that might be the only thing we might have tonight so you got your food yet we didn't get it yet Chef Ramsey is still waiting for Mitch to step up and take control of his kitchen of the fishing chips an Irish St is that a way or an order oh come on oh come on come on Mitch you cannot do that to us with the kitchen at a complete standstill Mitch 35 Fe are food Dad please a frustrated Chief tries to help out Mitch out of the kitchen but it's not exactly welcomed don't with me shut up what are you tell me to shut up out I said shut up that's not right get out of the kitchen shut up just stop just stop stop Mar stop I've never met a woman with as much on their shoulders as colen and today's been a bad day but tomorrow I'm going to have to pick her up and get those standards up there and she's got to set an example in his first 24 hours Chef Ramsey realized that there are many problems at classic American and high on his priority list is fixing the lack of communication here's an exercise this morning that I need everybody to be open to I want to find out the problems you have with each other I want each of you to write down to questions to issues ask anything you want open house this is not going to go well people don't like to be confronted here thank you okay so on the questions Colleen why do you always seem frustrated at The Waitresses here we go because when these customers walk through that door you're the first person that they see then they're not getting the service if they're sitting there and you're texting on your phone they're paying customers they deserve your attention not the person on the phone Ashley Tes you don't text in the middle of service when customers are waiting for stuff to do you text when customers are wow Naomi why are you such a pushover because they're my family they're not though the family's at home and this is your business and the difference is night and day you have to change I have to work on that okay um Dom why are we always running out of product I don't close every night at the end of the day everything's got to be stocked and written down what we need but I'm right you're not right before you make an order okay you need to go through everything who's not feeding you the right information he doesn't wait for information he just goes I just got true telling you I don't close every night you're always so defensive I'm not we're not picking on you you always got an answer you always got to come back that's right I got to comment about every thing cuz when I open my mouth everybody shrugs their shoulders and gets a attit because you do it all the time that's why that's why cuz I see something I see something wrong and I say something and she don't want to be bothered she spent and you rather walk around off this is the problem is it you is it him is it me is it her who who it's everybody no yeah it is everybody it don't take one person to run a business you need a team you need a team but you need a chief exactly and there ain't no Chief here who signs the checks you or us you're right I was ready to kill somebody but you don't disrespect me like that they got to find the way to piss me up this ain't no joke these girls are in debt up to their heads they got to get it we got to stay in business khen you and Naomi you need to lead this business and you need to be tough Naomi because if you're not every just does as they please text serve and off home and if you cannot lead you shouldn't have bought this place you shouldn't have done it the chicken dish is a modern version of a garlic chicken but after serving the same old menu read the special back to me I'm sorry 20year veteran Joe is having a hard time with the change chicken a chef on the bone with the garlic chicken Chef on the bone come on you can do it Joe yeah you're making me nervous now I'm making you nervous yes just put your head in there for 2 minutes cool it down head in there that's it there you go stay there for 2 minutes feel so nice right Hi how are you can follow me please thank you enjoy okay guys let's go yeah Chef Ramsey knows the success of this restaurant depends on Jerry and Michael working together Michael yes sir I want to look at you yeah and I want this level of communication much better than we had last night so tonight both brothers are assigned to do what they do best Michael cooking behind the line all right listen try to take care of this area and Jerry running the pass Michael listen at me look at me one no look at me one minute if the hits the fan I want you to listen to me yes sir no I mean it yes sir okay I got to admit I'm a little nervous right now I don't know what to expect I'm afraid of failure I might up but just remind me we can handle this all right we're going to see the chicken today is the chicken uh our Chef a little wine call is from Spain cherry cherry wine okay lemon juice and little tou of butter there goes the first ticket right let me have a chicken special Mike first order comes in there's a special on right it's good it's good it's like perfect bro but it scares me I just don't trust I can see in his eyes he's a little nervous so hopefully we get the night okay I'll take that chicken and garlic out first one of the night go Table Six despite Michael's lack of confidence I'm not going to be able to do it the specials are not only leaving the kitchen oh wow the customers this is really good are thrilled with what they are receiving delicious I like it wow with the dining room now full and orders pouring into the kitchen I don't know what's going on Michael not used to being on the line is starting to buckle under the pressure all right give me table three or six we got to get this food out there's no rush well there's a little bit of a pressing now we'll let him wait well it's been taking an awful long time too long the way uh ch ch is it m taking a long time to come out yes that's too slow too slow way too slow tables are going to get up and leave in 10 seconds I need table 13 it's about four 3 minutes away don't keep asking if we have all these tables waiting for food and Michael's overwhelmed with his kitchen duties and I need him to focus just put it on the plate right now shut up come on guys as tensions escalate in the kitchen very little food is making its way out to the dining room a long time and one customer who was lucky enough to receive Food the chicken's dry and mushy isn't exactly happy every had chip I didn't like it Cherry it's not normal it's not normal that one chicken that just didn't smell right oh come on oh no Jared yeah two Michael Yes urgently quickly smell it's gone no smell it don't just say yeah it's gone you can't serve that tonight I felt utterly embarrassed and humiliated at this point we're just going to shut it down oh stop stop we need fire a Cobia and a salmon too I'm very nervous very nervous and very scared and we're just hoping for the best let's go go what is that this is the butter that we use for the escargo it's parsley chai garlic the Butter's Frozen as well what don't you freeze here's Chef Ramsey one of the best chefs in the world tell telling Pinto that you're doing wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze give me one ingredient like a calamari comes in like the calamari comes in we never freeze it so the only stuff you don't freeze is the stuff that comes in Frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners Terry and Carol I'm panickin Pinto it's crap I am I don't get what he's trying to do there Jimmy in terms of all this fresh frozen stuff everything in fresh cut up portioned Frozen it's 45 minutes into dinner service and most customers are still waiting for their food feel like I'm drinking more than a meat you know that's probably the reason I don't wear a watch cuz take so goddamn long here the nightmare of Cafe 36 is still food time not being able to get your food out of the kitchen really makes your drive as a server difficult cuz it's pretty much the description of your job to serve I think they got to catch the shrimp first is this slow everything seems so slow yes sir if you have one more person then it goes faster yeah if you had one more person it will go faster yes sir Eduardo no wonder you've gone so old you've aged waiting for the last main course huh while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure holy crap I'm not aware of any particular reason why we serve on cards I thought people got pushed into a Mory on trollies no right not serving food would you like to hold the plates by the hand or you want to push a trolley all day long I would rather hold them by my hand when the orders finally make it to the tables customers find it's not worth the wait is rare rare you order bloody rear yeah I might have to send this one back please the New York supposed to be medium huh the New York's supposed to be medium what is it medium rare right they said says medium he said medium when I was here why don't you just put under the grill Pinto as if we're in a position to argue my things come back doesn't mean I'm a bad F and it's not just Jeff Pinto's cooking that catches Gordon's eye well these are pitiful they're not even season of sparus are they no not right now they're very expensive they're very expensive so why have you got them on a veggie of the day a veggie of the day yes aren't you bothered about the cost it come from the different part of the worldship we can get it it comes from the different part of the world are you listening to this yes sir it's the most expensive vegetable on the market you one bat and it's out of season and you just put them on four dishes this is unbelievable tonight I'm starting to see new cooking techniques that I've never ever seen before slow th fresh frozen but what's becoming really clear is that he's seriously is taking this lovely couple for a ride and it's got to stop is this true about Pinto he's telling you he's screwing you is that could that be I hope not we don't know our ass from a home I'm so scared for\n"