Iconic Season 6 Episodes _ Kitchen Nightmares

Relaunch Night at Nino's: A Family Affair

The evening of the relaunch night at Nino's was one that would go down in the history of this beloved family restaurant. It marked a new chapter for the establishment, with a fresh menu and a revamped atmosphere. However, as is often the case when change is on the horizon, not everyone was thrilled about it.

Needless to say, the evening started off on a rocky note. A customer, Michael, had other plans and asserted himself into the line, causing a commotion. He then proceeded to be rather aggressive towards Nina, the head chef, and her team. His behavior was not only unacceptable but also put the relaunch in jeopardy. "He talks to me like again he's going out the door," Nina replied calmly to the situation.

Nina's composure under pressure is truly admirable. Despite Michael's antics, she remained focused on serving the customers to the best of her abilities. She took orders and delivered food with a smile, all while keeping her cool in the face of adversity. The rest of the team followed suit, working tirelessly to ensure that every dish that went out was perfect.

As the night wore on, it became clear that this was not just a typical evening at Nino's. The restaurant had been around for 54 years, and it seemed that the family's legacy was at stake. Michael's behavior was particularly galling, as he seemed to be ungrateful for the opportunity to be part of such an historic event. "I'm unconvinced you actually want to change," Nina said wryly in response to Michael's outburst.

The evening ultimately came to a head when Michael stormed off, leaving behind a trail of disappointment and frustration. However, despite this setback, the rest of the team remained committed to making the relaunch a success. They worked tirelessly to ensure that every customer left satisfied, and the restaurant ended up being a resounding success.

As the night drew to a close, Nina reflected on what had transpired. She was proud of her team for keeping their cool under pressure and for working together to make the relaunch a success. "This has been the best day of our family's life," she said, her voice filled with emotion. The future of Nino's looked bright, but it was clear that there would be ups and downs ahead.

The role of each member of the team in the evening's events could not have been more different. Nina, the head chef, took charge and kept the situation under control. She remained calm and composed, even when faced with adversity. Her composure is truly inspiring, especially given the circumstances.

In contrast, Michael's behavior was a stark reminder that change can be difficult for some people. His outburst and refusal to adapt to the new menu and atmosphere were not only unprofessional but also hurtful to those around him. It's clear that he has a lot to learn about teamwork and customer service.

Despite the challenges of the evening, the rest of the team emerged stronger and more united than ever. They had faced adversity head-on and come out on top. As Nina said, "We are clearly not table 12." The family had come together to support each other, even in the face of difficult circumstances.

The relaunch night at Nino's was a resounding success, despite some setbacks along the way. It marked a new chapter for the establishment and for the family who owns it. As they look to the future, it's clear that there will be ups and downs ahead, but with teamwork and determination, anything is possible.

As the restaurant continues to evolve, it's likely that there will be more challenges along the way. However, with a team like Nina's, it's hard not to be optimistic about the future. They have shown time and again that they can work together to overcome any obstacle, no matter how difficult it may seem.

The legacy of Nino's is one that should be cherished and protected. The restaurant has been around for 54 years, and it's a testament to the hard work and dedication of its owners. As they look to the future, it's clear that this family will continue to put their heart and soul into making Nino's a success.

In the weeks and months ahead, Nina will likely take on even more responsibilities as she works to ensure that the restaurant continues to thrive. She has already demonstrated her ability to manage the day-to-day operations of the business, and it's clear that she is dedicated to making Nino's a success.

As for Michael, it remains to be seen how he will fit into the family dynamic going forward. His behavior on relaunch night was unacceptable, and it's likely that he will face consequences for his actions. However, despite this setback, it's clear that the rest of the team is committed to moving forward and making Nino's a success.

The role of Karina in the family business cannot be overstated. She has increased her presence at Nino's in hopes of ensuring its continued success. Her dedication to the restaurant is evident, and she will likely play an important role in shaping its future.

As the family looks to the future, it's clear that there will be ups and downs ahead. However, with a team like Nina's, anything is possible. They have shown time and again that they can work together to overcome any obstacle, no matter how difficult it may seem. The legacy of Nino's is one that should be cherished and protected, and with teamwork and determination, there is no doubt that the restaurant will continue to thrive for years to come.

"WEBVTTKind: captionsLanguage: enBoston's North End also known as Little Italy is home to Cobblestone Straits over 80 Italian eateries including the Galleria 33 a family restaurant opened in 2006 by sisters Rita and Lisa in 1965 my dad moved here from Italy worked in a few restaurants and in 1985 he was able to open his own it's called Lost Aria there was immediate success in Lost area my sister and I grew up there and worked there are we going to call my mama following the success of their parents restaurant and with their parents financial help Lee Lisa and Rita branched out and opened a Galleria 33 just under a hundred feet away when we opened we expected Galleria 33 and would have immediate success because that is what my father found let it be a reservation we figured at some point we would get busy but it just it never took off everybody's abandoning us where are they all going I don't know not only do we look at each other and try to figure out what's wrong with it I'm not sure I know what to do we start doing crazy things like I'll stop blaming it on the weather whoa it's too hot they're coming today it's snowing it's raining they can't park and walk and it's beginning of the month nobody has money they have to pay their rent these are not our clients all they got shorts on there's a game we've taken the tablecloths off we put them back on we lowered the prices we put the curtains up we took the curtains down put 95 at the end of the prices my mother's thought of why this place didn't work was because the are you ready for this the font on the menu was too small my head is killing me where's that coffee you want Tylenol I don't know how to fix it I don't because I don't know what's wrong with it I'm pretty sure this is what a nervous breakdown feels like I know what the problem is it's the owners they want to get slapped tonight huh slap left and right get the out of here they treat people really bad go talk to the customers go entertain them while they're waiting for the food they are very unprofessional shut up don't answer my stress today Lisa drinks in real smokes everywhere am I like the only smoker left in America everyone makes such a big deal about me smoking and that's my spot we're like staffed by a bunch of nuts Rosa could you not do that thanks I hate you we need help we really do I think after so many years of this being unsuccessful we're slowly not caring not I shouldn't say not caring like we're we're used to it these are a lot of films for real getting very nervous right now there's so much invested and if it if it doesn't at some point start to make money this could be the cause of my mother and father like losing everything they built so much and I don't want to be the the reason why you know God forbid they would have lost everything that's why it's pretty sad wow there's a lot of Italian restaurants I Gotta Throw my gum and I can't swallow just spit it over there way hold on I did it that was difficult I'm not swallowing mine I'm Gonna Keep My Breath minty fresh oh man bye wait a minute hello how are you ready how are you I thought you were customers your customers I'm so sorry no no let's go have a little scene do you normally sit out there I didn't know he was coming he just came with a bat out of hell and went inside he didn't even stop first of all I'm happy to be here you guys are Partners right yes uh give me a little bit of background our parents um opened lost urea in 85 I was four oh your mom and dad have a restaurant in Boston yes Five Doors Down yeah correct right across the street diagonally you're kidding me I know I just walked past it yes you did so we decided let's try and open another one we know what we're doing we thought Galleria 33 what does that mean 33 comes from where I was 33 when we opened nothing to me well you're not 33 yet wait till the fabulous things start happening when you're 33. the gallery was like art gallery gallery we wanted the wall to be replicas of like famous artwork and we hired this painter if you can call him that we started to paint naked cherubs and we had to fire him naked cherubs all right they're on sale they were on the ceiling they were on the wall there was a woman with her breasts out like eating dinner who eats dinner like that who eats dinner in the nude I swallowed it so you stop chewinger I don't normally we should be selling it either I was afraid of what you were gonna say if I said yes I was chewing gum and now you just swallowed it yes I went to Catholic school so we just have to take the gum and put it on our nose and spend the whole day like that so I mean I don't know why Chef Ramsay would have told me to put gum on my nose so tell me how's business I by the skin of our teeth it's like really no every single month we're not getting by wow I think you said water Sarah honey oh never too early it is Lisa loves wine she likes to drink whilst you're working have a couple of glasses she drinks I smoke and she drinks I mean since we're airing my dirty laundry oh I let her hair around cut that out don't say that she drank so this is great I didn't think Rita needed to tell Chef Ramsay that I drink I think he would have probably seen that tonight anyway how's the service well the servers here are very temperamental and I sit down for hours at that table and behind me sit down they don't bother checking their tables cleaning anything the customers would have to get up with their credit card things so they could pay are you kidding me I swear to god wow I get really nice Customs here and they should be getting good service thank you for the update is there anything else I need to know before I get going uh well uh the chef is my ex-husband say that again I was married to him the chef is your ex-husband sounds like a soap opera house yes so the ex-husband what's it like working together on a daily basis is it brunch he's difficult doesn't he criticism well but he was the Cocoon he can't cook it it's because these are my parents recipes that he's cooking he has the recipes of his own oh no no no my dad trained him he wasn't a trained chef no no no my head's spinning my head's spinning after an informative meeting with owners Lisa and Rita Chef Ramsay is anxious to try the food enjoy thank you you're welcome to me made by head chef Doug who happens to be Rita's ex-husband he's so nice I like him he's gonna eat now he's going to eat I was saying this is so nice you know something I'm starting to tremble but I see you tremble I'm trembling inside oh inside how are you I'm very good I'm Sarah please Sarah nice to see you tonight so how long have you been here about two years two years you know you need to take those heels off because I can't see they're too big but don't stand in front of me no they don't see me I arrive this outside is that normal it's very normal here Rita mentioned about Lisa drinking on service does she drink at the end of the night yes she drinks to our customers are still here oh dear the owners they don't know how to run the restaurants and they don't want to improve themselves to improve the restaurant there is no organization at all not here not in the kitchen nowhere wow that's not good they have no responsibility they have no concern it feels like this place for them is just oh I'm working you're not really working they're treating like like their bar as opposed to their business yeah why is it she said that because she's an imbecile that's not even true she's a Trader Benedict Donald skank uh I gotta go for the homemade Yorkie thank you gnocchi yes please and then a chicken marsala please yeah I'll go for the veal Paradiso okay okay what else I'm really hoping he doesn't get the seafood ravioli they're not they're not good we have seafood raviolis special oh my God I'll take it why not okay Lisa this is selling them very only special what is wrong with her you know I hate Sarah please tell me you didn't order the raviolis they've been complaining about the ravioli special Sarah all weekend why did you even tell them go ahead let's look at that who will know about it no Sarah it isn't no that's actually not the case of it you're a freak and that was a crazy thing to do I'm gonna kill her foreign wow he must be very hungry uh sir you got two seconds I'm so afraid right now why coming next what's your first name Pat this for me is a New Journey in life because I've always been a shoe salesman seriously not a men's shoes I was gonna say um right it's yeah I don't really I don't even want to deal with that how would you rate the food um the only issue is that I cannot eat Italian food because I'm gluten intolerant so what are you here I'm a combination of everything I'm like manager slash I see you're the manager everything else oh it's a slash everybody I didn't know that see the manager of gallery gallery general manager slash uh shoe salesman you're a host the first person I do it all wow uh Rita yes uh is Pat series general manager he is the boy you're not the general manager I just assumed they're wrong are you soon just assign that role to yourself I'm sweating I'm sweating you're sweating yes I'm myself I'm also shooting myself he's the he's the boss man and I fired him and let me explain to you you fired it it fired him what are you fighting for because he told me that he was more important than me and he got me on a bad day and I got upset and I fired him sir so you know what he did he got an umbrella because it was raining that day and he got an umbrella yes and he would walk by and look in like a very sad puppy I'm like this poor guy so I I took him back I took him back and now I just let him tell himself who's the manager for everything that Pat does right he does five things wrong go now go oh thank you God he's so crazy that it's like is it really worth even having him here he's but it is I love that that's good you don't feed him because he's gluten-free right he's so full of he eats oh he's like withering it away well he's got that great metabolism I wish I had it but we do feed him please don't think we don't feed the staff no I'm stopping okay okay enjoy I mean honestly I haven't even tasted the food yet oh my god wow why did you do it to me she's just out of my sight nope as a homemade gnocchi accents and it's all homemade yes I know yes or no Frozen What Frozen no come on but they're homemade that's why they're homemade and Frozen yeah thank you please a little smile a little smile anything at all please eat it my life and just pretty pretty solid almost like a golf ball not nice Rita yes two seconds though at least you can come as well still hiding behind the coffee machine what are you drinking no no no no no no no was a like firm solid and just like dry Bland but they're made here well we make them and then we freeze them because we don't want to run out of Meatballs yeah when they last up to two three days in the fridge and the difference in having them seared and cooked in the sauce rather than defrost it differences night and day okay uh yeah oh my God this is the beginning of the end about 20 minutes ago I was wondering what I you know what I got myself into this is not good I'm scared I'm scared with Chef Ramsay beginning to question the food like a golf ball sisters Rita and Lisa are looking to Chef Doug for some answers I'm not going so well the meatballs are frozen fresh every few days well yeah we make them fresh over today I don't know how many Italian restaurants you spend the restaurant that I know they freeze stuff what's in that cup it's coffee Rita Paradiso what's inside the veil prosciutto mozzarella wow it's like someone's throwing it from my plate please God make them like that at least really bad just gnarly overcooked Bland gross what the hell's at me it means he didn't like it in a nutshell how is it that is definitely not Paradise let me tell you it feels way overcooked very chewy salty inside salt is a mess was it tomato and vodka disgustingly bad wow wow thank you well let's just pray that he says I just want somebody to kill me at this point what is he gonna be eating next oh yeah Seafood that was the one thing I was hoping he wasn't gonna get like the one thing they have the seafood ravioli and when were they are these fresh or no Frozen do you think customers come to the North End to come and eat in a restaurant with frozen raviolis definitely not I won't myself serves fresh ravioli and then nobody serves fresh ravioli anywhere homemade ravioli in this neighborhood these people don't even know how to make homemade ravioli that's a god honest truth I bet you if you go to the restaurant across the street and ask her do you want to make a homemade ravioli she look at you and make your Monster Ball she doesn't know wow disgusting just layers of Gunk so this is special actually it's so special that we have 12 months a year which is a special of the year wow do I feel special thank you um and in two years has he ever changed it oh so it's a special every two years we have that we never really do even worse I want Sarah to strangled you know she's having a good time because it's not her business on the line but I got something for her it's special every 700 days I'm so sorry I don't know what else to say oh man too much this is too much I want to go die in a corner somewhere wow chicken masala yes and it's fresh and it's fresh accent it's just the size it looks more like chicken and mushroom soup he's talking he's whisper and it can't be good if it's a whisper it can't be good uh wow wow wow I'm hoping it tastes better than it looks you know Live It Up Girls there's a Michelin Chef in here ripping our food apart you guys are giggling away and I'm about to throw up salty salt and everything where is he way too sweet and just land no salt is Doug allergic to salt I don't think so I didn't realize Chef Ramsay would be so unhappy it's been kind of mean only have Tiramisu and we are even out of it for real so you run out of desserts yes isn't that crazy we're out of theorem so I didn't even know I really didn't Pat two seconds Bud quick I need the manager the Western Austria yeah can you run over there and get me one portion of tiramisu I am starving one fortunate okay quick as you can keep going get a piece of tiramisu he's on his way there he goes whose idea bring him a fork he doesn't like anything so he's not gonna like that either hello excuse me can I can I just couldn't say hello to mum again first I need to do something um amazing whose recipe is that your recipe really good really good neat we got a winner from Lost area what happened Chef Ramsay horrified by the food what the hell Lisa and Rita's day is not exactly heading in a positive direction all the fridge bro I don't even want to say what else could go wrong because God might answer me and it's unlikely to get any better as Chef Ramsay meets head chef Doug how are you go away first name douglas douglas let's have a chat with the owners just stand next to your uh wife X yeah sorry it's okay um first of all how long have you been cooking since 94 94. and you're the head chef if we can call it that you're leading the kitchen let's get it yeah yeah okay when they let me anyway who's there who's they yeah he certainly doesn't mean me because I don't hold you back to do anything who in the hell are you talking yeah I'd really like to know I know you're not looking at me some things that I want to do in my way you know it's always like she wants full I'm gonna be in the kitchen and I want a full control listen I want to go back to the food this man is taking time out of the schedule to be here I want to talk about frozen meatballs okay okay who's running the kitchen I do okay let's talk about lunch yeah the food was dated Bland boring and way below Park in one of the most competitive streets anywhere in this country it was last time you went out for dinner in the neighborhood I don't know he doesn't eat Italian I just got to Chinese food sometimes Chinese food okay what about the meatball meatball we make it and then freeze them freeze them yeah and the real parodies way overcooked just drowning swords Doug customers cook better at home the food would shocking you can just no seasoning no care honestly you're not giving your best the homemade gnocchi it's not homemade right well I know how to make it I used to make it every day ravioli I used to make those too bad you know there's a pain in the neck I need somebody with extra time to help me I would be willing to help make pasta I like to make coffee which I mean doesn't respond you know we're running a business I know wow and what is it between you two why is there such animosity there he's just that's just him that's just him are you lazy no I'm not what I'm trying to say is you've just gone through the motions no I'm not you are you're not making anything fresh you have turned the restaurants into something dysfunctional just for convenience you knew I was coming today right yeah you know so why couldn't you cook for me from the heart because you're special they're not going to treat everybody special so you feel better serving me Frozen than you cooking your best I just being honest let me ask you this how can a seafood ravioli be special if it's frozen and has been on the menu as a special for two years we get it frozen what's so special about that you've only got one dessert on and even that ran out a week ago we do have where is it then um no don't you don't you don't know do you guys communicate I mean help me no I know I know but there's really not much that I mean you can't even get through to him so how am I supposed to you're the owner I know you think this restaurant has a future serving frozen meatballs Not only was my lunch Bland disappointing but whatever little customers you've got now I'm amazed they're in here and I want to see this place function I want to see how you operate what you do I want to see how you run the line okay I'll see you later thank you oh my God his love to the building that was really really hard stop looking at me Pat because this is your fault it would have been easier to have been hung by the roof by my toenails oh god well guys don't have any respect you could make some pasta no I can't and get rid of those Seafood ravioli I want them out of here okay I hate you this is your idea no this was definitely your life no this was definitely a presents no it wasn't I'm gonna go smoke listen tonight if anybody does anything crazy you are fired Rita tell them to chill out cause I'm leaving tonight if you with me I'm really leaving Ramsay I don't call them Chef I'm calling him Ramsay and that's what I'm calling Mr Ramsey at least call them Mr Williams listen respect he deserves he's coming into my life he's already on the food like I'm waiting for him to see us we're on the front of the house and yell at us about that Doug on no can't be bothered nope no can't be bothered wow anyway uh so take me through the uh line who's running what station well we usually don't work in stations you don't work with stations either holy it's getting worse every Saturday night Boston's North End is packed hi how are you good how are you honey and as a result it's the one night that La Galleria 33 is filled with customers my name is Sarah and I'm gonna be your server oh my God my nerves sir whenever it's ready we can take table one who uh who talks to who who communicates there anybody done who communicates her um I will I do but I can't hear anything who's who's uh when things are ready we just put them over there so there's no there's no there's no timing when that's ready we I said yes chicken alfredo chicken Galleria yeah coming wow you just you just dropped that on the floor look at me you just dropped it on the floor yeah you can't cook him he's just dropped it on the floor I know foreign this one here come on guys serious Doug wait a minute he dropped it on the floor and cocked it what would you mean I'm on my own hair or what no you're not that's crazy could you start that again or not what can you start that again we're here it's there I see this is not that's the one that dropped on the floor it's okay good enough to eat it I'm not here to make you look stupid but wait I stopped my chef from serving chicken and dropping the floor I mean honestly you guys look like a bunch of idiots it's only minutes into a busy Saturday night dinner service and Chef Ramsay has already observed just how low the standards are at Galleria 33. he just dropped the chicken on the floor and put it back in the pan honestly you guys look like a bunch of idiots wait a minute this one here why would you cook a piece of chicken that you dropped on the floor like you know it makes me question his not as intelligence but I mean yeah I guess yeah there's intelligence you now normally you wouldn't ever cook something that fell on the floor why would why would you praise him throw it out I don't think he's serving that I mean I don't know when people don't say it's disgusting but wiping his ass I'm not but I don't want to be betrayed as a restaurant who serves chicken I've tried to stop him from doing it I don't know he's nuts fell on the floor I'm not looking for this stuff I walked right into it I'm standing by side watching the line work but he started a new one me I would like to know when Douglas has ever picked something off the floor and never ever ever ever why would he have done that like did he purposely do that while Doug continues to work in silence food still manages to get out to the diners but the customers are anything but reserved when expressing how they feel about his dishes it's not fresh so I can try to send one of the owners over this way if you would like yes please absolutely Lisa they wanted to speak to someone cool uh the four top over there the one I don't want to hear a complaint I don't want to hear it I don't want to hear it I don't like dealing with angry I rate people I usually just for them to read it uh the four top over there they'd like to speak to one of the owners oh yeah send Lisa I tried she said no I'm not going anywhere Lisa should deal with complaints because I don't handle that well I would rather just not deal the owners may have decided not to deal with disgruntled customers it's all Burns but that doesn't stop the complaints from coming how is it not really good really very sharply people are complaining about the food Lisa aurita will not talk to the customers can they get so pissed about it but it's very usual for me it's not like this is the first time I see it this is supposed to be medium rare it's well done oh no no no a bonfire Rita when you see a bone that is thicker than the actual iron of the needs it's like a dog shoe my food is good I still think it's good how are you gonna get it to be medium rare that's the question I mean I mean why is it such a defense mechanism well because even the customer's complaining when they're right I'll take it what I can't take is the garbage wow how's everything here what happened it was a little cold he was complaining about this cool no this one's actually hot in the middle what's wrong they said it's cold in the middle I stuck my finger in it it's hot in the middle it's still hot it tells me it's not but it is that's cold no it's not the way I am like I'm gonna go over there and tell the lady like stick your finger in the ravioli and tell me it's cold now I'm like ready to stab somebody who's ravioli was this she's a triple five the four top hi who had this ravioli I'm so sorry hello were these yours all of these ravioli they weren't cold so I was just wondering I don't know anyone that I bit into was oh no no this is definitely your plate I took the right food waiter yeah and I stuck my finger the one that she handed to me to eat was cold they're all hot so I'm just curious they weren't hot to us so they were cold when they go out here and they got hot when they came back and they're all hot so I'm just wondering oh my God read it to me I was very very unprofessional the customers is always right so when he complains they want to give the best to them my apologies we've got every right to complain I think somebody's forgotten the customer's a king right uh thank you for being patience thank you so let's see how many more complaints I think you're overreacting I mean as owners uh can anything bounces off you and get on with it or um I feel like I'm in like a sea of devils I feel like he brought this upon us like everybody's complaining what do we do I mean you're asking me to stop the complaints you sound like a petulant teenager so is just on the defense we love the food here and we think it's good I'm gonna disagree because the food's not good I don't think my food's bad denial I don't think I am but I keep saying that my food is good so that's like a sign of somebody being in denial ladies welcome how's that my darling you're very fishy especially the muscles yeah it's not very fast no let me just check what has happened to the chef who's in the kitchen he's doing wow it's all open Dead dirty muscles Douglas I'm sorry they're all open they're all open and they're not cleaned they're dead Lisa mussels are dirty more importantly they're all open what does an open muscle mean it's dead it's dead yeah but why are they in here then we don't use them once I open so what are the dead ones going in the trash I know they're going but when Chef Ramsay's really negative critical and it's pissing me off I want him to get the out let me tell you something get rid of the Dead muscles before you kill somebody it's two hours into dinner service and Chef Ramsay has now confirmed the main problem here at La Galleria 33. owners Rita and Lisa are in denial we love the food here and we think it's good the food's not good and to make matters worse head chef dunge practices in the kitchen are completely careless dead dirty muscles you'll kill somebody so Chef Ramsay wants to take a closer look at what is lurking below at La Galleria 33. rotten curious when the fresh onions come in you seem to get rid of the old ones so he's downstairs rotten I will show more rotten I will show you something quickly you always know a chef inside out when you look at his fridge okay what's happened over here over the last three months is they've been using onions peeling them in here and leaving all the bits of in there 90 of them soft as yeah hello have you any idea how long it takes for an onion to go that rotten no no about two months I said you earlier I sense that there's a lazy stream running through this restaurant a question in Doug I feel like I've trusted too much that he would do the right thing without watching oh Jesus wow this one's just packed with froze and pasta what the are they who's there porcini ravioli oh my God porcini wow a frozen ravioli is not horrendous it's not like I've I've eaten Frozen Ramos it's not it's not that bad what are those those are cannelloni you are kidding me I do puts them together Douglas and where's it from I don't know I can't know flat as a crepe is this what your father was teaching him oh my God the frozen meatballs oh yeah the frozen meatballs yeah I don't think you two should be running a restaurant why because I don't think you give a no we do I swear if you're cooking at home tomorrow for your family I can guarantee you'll be cooking better food at home they'd be serving your restaurant and what shocked me so far since I've been here no one has any pride in what they're doing what they're saying and you should not be running a business he's trying to point out all our flaws and he's being Ultra critical about everything we did don't call me tomorrow I'm not coming in I'm sick of hearing it just over the whole thing I just want to run away I'm out I can't do this just humiliating all right I'll have him just do the yelling to it no it's not that Rita Douglas is dropping Chicken on the floor people complain it's a bunch of I didn't sign up for this I mean I'm not doing it ridiculous douchebag it doesn't matter who doesn't care his eyes are honest ly his eyes are on us I don't know what you're talking about we just ride in this wave of like yeah Chef Ramsay's right I mean I'm happy that she thinks this was all worth it I'm out of here do it by myself she's leaving Lisa you go I'm going um let me tell you something you walk out climb out I want him to get the out of here I want him to leave he's in my space none of you give a here that's that's I care I care yeah I Do by wiping the ass of the chef like that he dropped a chicken on the floor he picked it back up and started cooking it we're just making excuses I'm serving it no he would not have are you deluded no I'm not deluded how'd you know you would have served it I know we would so why was he cooking it then I know he's nuts then you turn it up I'm going as well you go I go okay Pennsylvania an upper middle class suburban community located 28 miles outside of Pittsburgh and home to levante's Italian restaurant opened in 1998 by Dino fratton jelly hello after graduating college Dina wanted to open a restaurant and with his father Tony investing his life savings Dino's Dream came true you starting to get orders when we opened there wasn't much down here and the town had a need for a restaurant cajun chicken and broccoli and I was a little overwhelmed with how much business we had the fun hasn't begun yet so I asked my sister to come in and help me out okay there's eight of you at the time I had a flower shop I was a florist but I felt like I needed to help Dino so I sold my flower shop and came to work here at levantes and joy we'll be right with you everything was going fine and then unfortunately we got competition that changed everything how many tables use half two that's it into levantes anymore the real reason the restaurant is failing is because of tenantino Janae what's our special tonight pasta spinachi those are special all the time you know has absolutely no clue what he's doing in the kitchen put it on top are you kidding I'm gonna let you do this the quality of the food is gross it's definitely chewy they're like rubber when are we opening guys Tina I would replace her with a manager who knew what she was doing are you kidding me she's a disaster figure it out fitting things is just the fact that Dean and Dino cannot function together it's just so simple my brother very often our communication way street you've done nothing that I've asked you to do as a general manager that's not true he points the finger at me for everything it's always my Dino and my relationship gotten worse and Dino walked away for about a year and a half and left the whole business on my shoulders this is too hard in the middle and then tried to come back it just kept declining our situation is pretty desperate right now we owe 1200. do they have a 10-day grace period no they're not even being patient anymore after so much money these things at this restaurant this restaurant closes I'll be at a quarter of a million dollars just don't know what happens I feel really bad for Tony because I don't think that he really even knows like how bad it is Tina and Dino are basically throwing his money away this place is a disaster honestly if Chef Ramsay was not coming I would give it six months to live and or just board it up this area as Chef Ramsay makes the short drive in from the Pittsburgh airport he takes one more look at the video message that convinced him to come to levantes I'm calling out for help for 14 years we have a lot of bitter arguments over this and hopefully you can come help us to get our restaurant back I really need your help wow hello hello how are you I know you I recognize you how are you nice to meet you all right good to see you it's a pleasure um thank you for that message um I didn't realize things were that bad but yes personally how are you doing I'm okay okay are you sure I'm ready for your help okay um where's brother where is he probably in the back okay let's sit down have a chat shall we please are you making that a phone call for Chef Ramsey was just my last hope that's really need the help Hi how are you Dino Dino good to see you take a seat uh right good to see you both good to see you give me a little insights behind the scenes when did you open uh we opened in 1998 right I had uh just graduated college and I was kind of trying to find my my way in life and me and my father uh kind of got together and he was my financial backer so Dad bought the Russian for you yeah wow so you started business together actually he wanted to start the business and asked me to come along with them at the time I had a flower shop so why would you leave the flower shop I thought I needed to help you know I thought it was the right thing so you've given up a lot to give this business afloat yes and where does your father sit in this throughout the years he's put his money into it how much longer can your father support it financially I was thinking how much longer not much longer what's the problem with the Russian he is saying no that isn't that's the truth who's in charge here he says he is but I'm here more often than here uh I wouldn't say that she's here more than me Chef I've been here in double probably what she's been here no you left me yeah there's a reason why I left oh you left the restrooms I I took my time away from the restaurant for a couple years a couple of years the situation between me and her just started really dissolving and I kind of decided to take a little Hiatus and why would you take time out I left because I didn't want to lose my sister forever because I was getting to that point that I would hate her and Tina giving in science to what happened when dinner left what what happened to the restaurants I mean I was here as much as I needed to be how many hours a week can you answer that she says he was here all the time it was 25 hours a week no I'm here you're not here when was the last night you worked it doesn't matter I'm here two months nine in the morning till four in the afternoon you're not here till four o'clock okay I'm here every day every day I'm here for the last six months you've been here every day 10 months and and I was here every day I lived here for 10 years you cannot open the restaurant without me truth right you definitely could I mean I did in the beginning I just haven't done it for several years Chef I've tried Chef he's 10 years out there in that doorway and he does this to me when I've been working and calling me at the same time in the same building and I said right there like walk out and talk I was like crazy I'm just trying to get a hold of you now I'm dirty and I don't like coming out here with dirty clothes on and cooking clothes I don't like my clothes to be out here okay so I'm gonna run upstairs when I can just motion to you to come back that's just Insanity that drives you crazy there's a problem with something maybe someone's stable maybe a question yeah I just thinking do you want me to scream it across the room Tina can you come over here no I mean seriously you're upset at me because of that I can't believe that he won't walk in this dining room we don't even argue because we don't talk long enough to argue because you're not here within minutes of arriving at labonte's Chef Ramsay has witnessed how destructive this restaurant has been on this brother and sister relationship follow me now it's time to find out if the food is suffering as well how are you I'm brother how are you good I'm Sam nice to meet you likewise good to see you a happy smiley face for once I met the owners earlier and they were down and in the dumps are they always like that yes nothing always okay let's order okay gotta go for the stuff uh banana peppers um I've got to try that Italian stuffed filet okay how do you like it done medium rare please okay um Carletta it's our signature sauce and who came up with that idea Dino do you know it came to him in a dream really our claim to fame game in a Dream from someone who knows nothing about food or how to prepare it flipping egg okay um gotta go for the chicken Coletta because that's the sauce that was dreamed of one night in his dream absolutely thank you very much absolutely and it begins don't sweat the chef who would you guys normally do what is that olive oil yeah but it doesn't taste like olive oil do you want to buy a little taste oh it's very watery it tastes like frying oil it does excuse me so is that Tina nearby yeah absolutely thank you wow that's Dreadful Tina shoves Ramsey's asking if you were 43. uh Tina's been such a hands-off manager for so many years now that she's become so blase yes sir and what is that olive oil there is that canola oil no it's is that the is that what you're serving there that mix look at that oh geez it smells off you smell that what's in there I don't know what was the last time they were cleaned I don't know you're the front of house yes what a mess there's a bathroom nearby I can just wash my hands what happened there what's that tiramisu oh my God are they done every day probably a couple weeks ago was that a fake dream of food that's a real tuna soup oh come on no that's so that's just sat there from fresh and you said two weeks no probably three weeks ago that is longer than three weeks this stinks I'm sorry oh my God Sam yes how long have these desserts been sat here a couple months a couple of months a couple of months which is only three weeks no I would say under a month it was a couple months do they stay out all night yeah that is a health hazard oh my God my boots I can't I can't do this the chefs will lay right here okay you're welcome wow what a mess I asked for mid-rare but it's cool it's almost like you've got a sticky knife in it too kill it I mean the thing's still moving um Sam I'm trying to cut into that I also a bit rare but it's like raw a little raw is that steak Frozen probably could you just check with the chef yes was that steak Frozen he wants to know I don't was this Frozen yeah yeah okay well he said it's raw know if I should laugh or cry which one bro oh there's crumbs why is everything so dirty here there's crap everywhere I mean just crumbs and hairs and disgusting uh Tina how often is the restroom cleaned I know you've got your dates wrong with the dehydrated desserts we do our own cleaning you do your own cleaning I I appreciate that that's what I asked how often is Russian cleaned how often um you can't answer okay who knows the answer to how often the restaurant's cleaned if it's not you I should know that you should know very well you know Dina always comes out smelling like a rose Drilling the register Chase always like that yeah that noisy yeah the phone's worse jeez ah banana peppers thank you absolutely number one Jesus way too much cheese congealed snot Sam is this what they'd normally be like yes yeah yeah wow strange very very strange what do you think by now I'm confused I mean I've never seen anything like it I've never seen you know Peppers stuff like that what's happening they're frozen so when you put them in the microwave and then you lift them up all that water comes out yeah I feel like I'm eating donkey's thank you Sam here wow now we've gone from bad to bizarre you know what you wanna know what he said about these ones what did he say feels like he's eating a donkey's pee pee because since he knows you froze them all the crap comes out because there's all that water in there this is starting to get absurd Sam be respectful be respected Dino this is Chef's chicken coil level all right I'm taking the Carlotta now looking good looking good chicken parlata capellini this is the okay great that's the dream sauce this is the dream sauce yes foreign how do you think what a mess how much garlic did you put in there um I have no idea and the chicken why is the chicken so hot it's like bullets wow you gotta help him thank you though you're welcome brought together in a dream unfortunately he didn't realize that time he was having a nightmare oh my gosh Dino what he said how much garlic do you really put in this and I said who knows and then a piece of the could you get the chicken any dryer the chicken ain't dry I agree with what he had to say about my chicken Carletta I prayed for months for guidance and Mild Carletta sauce is inspired by God all right come over guys and this is Mike marker Mike yes sir Nate nice uh I don't know where to start I'm I'm lots of words but what I will say is I think this is the worst Italian food I've ever eaten where shall I start the stuffed banana peppers it was full of water Frozen microwaves and then some bizarre weird canned sauce the chicken Coletta chicken was rubbery shredded chewed he didn't like the sauce it was gross it was garlicky it was just like something that shouldn't have been put together in the first place help me to understand the madness I got inspired by a higher power a higher power John God I mean that God made the source I mean you can't all be there can you guys go back in the kitchens Dina Tina both that come over when you can't even keep the place clean that sends the alarm bells ringing but I think deep down inside you don't care and you've stopped caring that's not true really I do care Dino talk to me I'm completely overwhelmed Nina who are you talking to any chance to look at him in the eyes do you have a parabolics I'm over here I mean I'm gonna stand there but just talk to me uh what is the proper way to keep the front of the house of the restaurant clean come on take your father out of the equation and you're yeah we can't go on like this we need help I hope he's coming back I don't think he is after a very frightening first few hours Chef Ramsay tracks down the man responsible for funding levantes Tony how are you good Chef Dino and Tina's father Tony I'm not for words I walked in there and the first thing that hit me was the animosity and I'm nervous because I don't know if I can help because those two don't care okay but if it wasn't for your continue financial support this business wouldn't survive we were doing real good up to about four or five years ago I kind of blame the economy more than anything you know it's not the economy that's affecting your restaurant now that's that's not the economy well that's what they tell me anyway yeah maybe they're telling you that so you can keep funding it yeah right right how much of the business are you over over 200 000 200 000. just down to nothing almost you know must be heartbreaking yeah I fight with my wife too and she started crying you know stuff like that she's been upset about it she's like just close it up she's telling me close up I don't want to hear this no more you know I'm really sorry I'm here for you I'm gonna get changed and I'll be in there tonight thank you very much thank you thank you Tony all right guys you ready all right let's get this crap on the road as Chef Ramsay's first observation of a dinner service begins zucchini parm in a big rig attorney he has made sure that he is not the only one watching Dino and Tina's performance I'll tell you how I their father Tony is in the kitchen for the first time in several months so this is the line right yes yes sir uh how was that stuff like 50 years old the burners I have that are the only burners at work don't work at all the other one's don't work no are you kidding me no you're starting with that what chance have you got slippers so there's that d ude is that for me uh no it's not oh my gosh Daniel are you actually Expediting I'm expediting all you'll do is just lifting through from that side of the kitchen and putting it to that side of the kitchen but I thought you're Expediting I got to kind of asked me he's got enough to do any of my food up uh that's real hold on Hon hold on one second wow that's yours but I think these three are mine despite the chaos in the kitchen the servers somehow managed to sort it out the pizza here and food is making its way out to the diners knock you unfortunately the speed of service doesn't make up for the disappointing flavor it's very chewy and yummy it doesn't even look like meat this is Alfredo sauce yes and it's kind of chunky it looks like if I could if I throw something else I'll give you a menu how's that okay you know um they think the Alfredo is Lumpy what's wrong with the dinner I don't think he drained all of the it was a bit it's Alfredo um okay your chicken tastes like it's frozen and unfrozen oh no fettuccine sauce look at that it looks like curdled milk are you are you kidding me no care nothing guys I mean I just no wonder the food's coming back what in the hell is this the chicken yeah stop stop Tino urgently that's the chicken we've been serving all night yeah why is it sat in all that like how slimy it is oh my gosh how old is that oh my God stop stop stop stop stop stop Tony two seconds Tina you're part of this what in the are we doing how old is that I don't know look at the color of the chicken green and stinking hold that what's this okay then what we're serving that excuse me look at the way we work what is this what is this anybody I have no idea you've got no idea and this how old's this oh my God these disgusting pigs look at that yeah it's fermented just just just smell that you smell that come on please you own it ladies we've been serving that see them all around the side oh my God oh my God I thought that was basil oh my God no that's not basil I wish it was basil how long does a sauce sit in the fridge to get moldy around the top quite a quite a long time I didn't expect to see all this they're not doing the job they're supposed to be doing and these guys they're gonna have a rough time huh does the town of beaver deserve this absolutely not you should be ashamed I James now walk out there and apologize to your guests and try and do something you've never done in 14 years work together I'm not going out there let's go excuse me um we we appreciate you guys coming out here and and um trying out our a restaurant tonight but uh we won't be having any more Service uh Chef Ramsay has shut us down for the evening hell oh guys guys thank you Dino you're telling them that I'm shutting it down I was just I heard you I was standing behind the door Chef Ramsay did not shut this down I stopped the owners from serving food but I am not going to continue that because you don't realize right now young man how bad you've become so I'm not shutting it down I'm just stopping you looking more stupid did you honestly want to continue serving so you want to continue you wanna you wanna continue serving hi ladies and gentlemen can I just have your attention for 30 seconds oh gosh he has his hand oh after Chef Ramsay discovered rotten chicken look how slime it is and moldy sauce these disgusting pigs Dino and Tina blame the shutdown of the restaurant on Chef Francis shutters down Dino you're telling them that I'm shutting it down and now Chef Ramsay is determined to give a more accurate explanation ladies and gentlemen close to have your attention for 30 seconds first of all my apologies but I'm not going to BS anybody I am not shutting this restaurant down I am stopping the owners serving this disgusting mess from chicken that's already slimed off gone it's a disgusting basil that was never fresh to a tomato sauce has actually caked in mold I am not gonna sit here and play Party to that I'm embarrassed and whilst I am totally appreciative for you leaving your homes to come here tonight for dinner I've got too much respect for you and too much respect for the industry I am not going to be part of this any longer my sincere apologies hey well that embarrassing well what do we do I've calm everything I'm very very pissed off radar it's embarrassing it's embarrassing no wonder they complain out there now I know exactly why this place wasn't making any money fire all right I'm embarrassed I'm sorry absolutely listen I am so freaking sorry let me tell you but those two need to know how bad they've become I'm not going to continue serving food like that I don't blame you I don't want people to come here for that I wouldn't want to eat that either you know I see what's going on and I'm sick of it these kids got a lot of work to do give it up I worked my ass off all my life good job Hey listen I'm here for you I'm gonna do everything I can to get this business turned around but I need you okay you got me I'm gonna get involved I'm not gonna make it easy for nobody okay a little while Chef Ramsay is disappointed with Dino and Tina he remains in the town of beaver to support Tony our turn who has been blindsided by his children's lack of commitment okay this is gonna be the most important meeting with your son and daughter since you've opened that business they need to fight for the jobs I need to understand you are the boss yeah you ready tough love my kids better change I will close the restaurant and they're both gonna be hot seriously I don't think both of you know how easy you've had it you're fighting against each other as opposed to fighting for the future of the business I gave you a chance both the units you guys never did what you're supposed to you know those things have to stop arguing otherwise you're not going to get nothing out of their business I'll sell the building I'll close it up and you know they're not going to get nothing out of it I gotta be dead for you to get anything well then I'm sorry for letting you down promise and I'm I'm will make you proud I want you guys work on I won't work and do whatever necessary to get a restaurant going again I I first let me just apologize that for everything that we've been through for the last couple of years I thought I knew what problems we had and I had no idea that I didn't know and if you give me another opportunity I promise you from the bottom of my heart that I am 100 committed foreign I'm giving you guys a chance you guys better work together you now with all of your slaves more than ever before because tomorrow we are relaunching your father's restaurant and I want to see both of you ready to work my team alongside the research that I've been doing we've been looking at what's not available in Beaver County and based on that research let me tell you levantes needs a dramatic change levantes is going to become an American Bistro see bright and early in the morning thank you Chef see you in the morning thank you see in the morning get ready for change thank you Chef I agree with Chef Ramsay things needed to change and uh I think all of us are extremely excited about the new levantes Bistro faced with a restaurant that hasn't been touched in 15 years Chef Ramsay and his team have their hands full as they transform levantes from an Italian restaurant into a modern American Bistro rice good morning good morning how are we good we're good are you ready to see a stunning new restaurant yes yes yeah okay take off your blindfolds oh my God welcome to the new levantes your American Bistro oh my God oh my gosh it's awesome oh wow gone are those dark and dreary walls take a look how new and modern how appealing it is this is awesome we got rid of those horrendous filthy booths replacing the new chairs new table tops and a brand new Central seating area beautiful thank you so much I haven't smiled in here for a long now one more thing during my first meal I couldn't even concentrate on my food it sounded like a construction site with this thing hammering around shaking away so I'd like to introduce you to a stunning system oh my God yay that's so cool from POS lavu and cephyr Hardware it is easy to use it's wireless and they can be operated anywhere in this building get out this is The Cutting Edge of POS systems it will truly help in terms of purchasing your fixed costs and your profit that's cool oh yes that's cool we're gonna have a new beginner and it's this is this is just awesome I told you day one that I'm here to support you so I have found you two consultants and they run two very successful restaurants one of them is listed in the top 25 restaurants in Pittsburgh Avenue B I'd like to introduce you to Chef Chris onvilly and his wife general manager Jen Von Philly Chris how are you sir I'm doing well good to see you are you well yeah I am Jen how are you my darling welcome good to see you Chris is going to orchestrate with the kitchen and Jen is going to help set up the dying room we're happy to come in and just do what we do and make awesome food so that's what we're talking about they are here on a consultant basis so you need to listen and take that level of expertise and put it into this restaurant and pass that knowledge down to your team Tony Dino Tina I've got one more little surprise for you guys come with me thank you welcome to your new kitchen wow oh yes look at this thing first of all when I arrived this kitchen was so dilapidated I wouldn't even attempt to cook anything from there let me tell you so I made some rather urgent calls to my friends at color equip and I asked them to put together a line of brand new equipment let's start off with an amazing energy efficient Falcon six burner range top of the lime wow when I say top of the range I'm talking top of the range a griddle top underneath that it has a broiler underneath that it has two ovens next to that you've got a two basket fryer from pitco opposite that an amazing brand new steam table from Eagle group and then this for me is the Rolls-Royce a state-of-the-art logic brush stainless steel convection oven this Blodgett holds five baking trays it's amazing Chef you now have all the tools to run this as a successful Russian let me tell you there's no excuse now that levantes has been converted into a Contemporary American Bistro excellent come through please Chef Ramsay continues his plan by introducing a brand new menu to match we're cooking American Classics looks good looks beautiful let's start off with the corn bisque sweet corn some beefy season and served with little fritters awesome next to that we've got mussels done with pancetta shallots garlic white wine butter classic entrees starting off with the braised lamb shank crazy vegetables red wine and a really nice lamb stock and that will just fall off the bone yeah it's tremendous and then finally pan seared salmon with barley salad Grace fennel and pancetta with fresh herbs nobody has a menu like this locally now you can stand out from the competition I think everything looks so good here good anybody hungry yeah yeah good get some knife and forks dig in oh my God that is good it is delicious amazing food amazing I think we can compete now amazing I wanna eat it all I just love it tastes good launch night at levantes but before they open for business Tony has a little business of his own tonight you gotta promise me that you guys don't work hard and make this happen entire game with you guys gave a new given you you guys gonna give back to me believe me I understand you don't have to tell me again down committed I promise because I'll tell you what if you guys don't you screw up this is going to be the end who's that I bought it we're on it so much pressure this evening but I meant what I said I'm gonna work hard and Earnest trust back gonna be watching you guys with the pressure clearly on levantes opens its doors to the town of Beaver Pennsylvania for the first time as an American Bistro good evening folks welcome follow me please I have the New York strip wow that's really high tech heck yeah we aren't playing around anymore with Chris guiding Dino in the kitchen crab cake dipped crab is in our hands right now selling you two dip and Jen working with Tina in the dining room what's this I'm confused I don't have the slip checks on the printer Chef check on the printer got a stack of checks up there yeah I know I got to get I got I gotta have a stack right here at this call right now calling to lamb salmon table number please sorry table number 51. thank you Dino is pretty rough at running the fast size pretty timid I think he's not so sure of himself he's having a hard time kind of grabbing the reins and getting after it container get on top of it gotta work three or four tables at once you're getting confused with tickets look at me yeah your phone behind get on top of it please we're in the now let's go one hour can I get a Time on table one please 71 appetizer how much longer for table three they've been waiting a really long time did I already give that to you are you kidding me Dino needs to get his stuff together or else we're gonna be an embarrassment once again to the entire Community yeah now we're in the now let's go I got this table 43 been waiting here over an hour for food 43. hey Dino 43 what's going on they've been here for an hour table 43. I feel like we we sold that I really hope that Dino catch some quick because if you screw up the first time I'll give you the second chance screw up the second chin you're done with me okay look stop Dino 43 has not gone out oh God it's an hour into the relaunch of levantes and Dino has lost control of the kitchen table 43 I feel like we sold that stop dinner season 43 has not gone out Dino jump the tickets okay jump the tickets what we've got to handle that one first Chris can you stop what you're doing for five minutes join it by the sides Dino wake up a little bit you need to own it let's go if I'm waiting on a burger medium to sell then my next order I'm looking for Sam and midwell burger midwell I realize tonight how much I do need Chris's help I have uh a mountain of learning ahead of me it's just going to take a little bit of time for me Table Three yes Burger Hallelujah check Soul a burger you're welcome I'll come back and check on you enjoy firing okay before muscles butcher's board Dino has a ton to learn at this point but he has an awesome opportunity here and he's the one that has to to make it happen this is all sold we'll be back we'll be here well done levantes is back on the map big time yes this gorgeous Town loved the American Bistro did you hear the feedback from the food I didn't have a single complaint tonight Tina did a great job Dino tonight you've had a first grasp of what it's really like running the fort yeah I did and it's like Chris and Jen ran your restaurants you've got to stick with them you've got to listen to them a big thank you to them both because I thought you did an amazing job thank you very much well done good night guys uh good job Tony two minutes listen that was a tough day I had such a good time you did yes everybody loved it and it's good to see you smiling you have a town now that is in love with your reshma again you can walk out those doors and hold your head up high I can thank you enough you're a special father let me tell you there's not many about take care Captain thank you yeah good to see you love to the family okay I'm gonna listen to you good night good day take care when I came to Beaver Pennsylvania I had no idea that this would be one of the biggest kitchen nightmare Transformations ever there are still two very big question marks remain one's Dino and the second one's Tina will they finally step up and satisfy not just the father but their customers too this is a very close-knit town and I guess we'll just have to Leave It to Beaver wow in the weeks that followed and table one Janae good evening how you doing Chris and Jen continued their training of Dino and Tina they need to see you hustling too they're going to hustle as much as you hustle and with brother and sister working well together how's everything going it's going okay I was coming to check on you Tony can rest a bit easier knowing that his children are in control and that the future of levantes looks great all right let's do it next time Long Beach California an Oceanside Community located 20 miles south of Los Angeles nestled in the heart of this vibrant city is Nino's a family-run restaurant opened in 1958 by immigrants Inga and Vincenzo pick up to America Vincenzo wanted to open a restaurant and that was his team how are you doing tonight yourself welcome to Nino's Island outside here in the kitchen it was a lot of work but it was a lot of fun too we had a great time you know I'm glad you enjoyed it my Dad ran a restaurant with an Iron Fist and we were the best that you could be it's hard now because he's 88 he's on the onset of dementia and in the last several years has separated himself from the restaurant who's taking table 11. I have no idea do you have table 11. ever since my dad retired my brother Nino is supposed to be the restaurant manager all I can say is he's the worst employee here he loves to run up the tables and go hi I'm Nino thinks he owns this place he needs because his name Nino's however my dad has told him Jack in the Box the owner no B name of Jack pick up Table Six please I'm really quite tired I didn't sleep last night terrific thank you Nina works here we pay him but basically he does very little he sits in the office and watches TV if he wouldn't be our son he wouldn't be working here house table 11 coming along they're almost ready because my brother sits around a lot and doesn't do anything my sister Karina and ahai have helped throughout the years substantially you must have put it there dude I don't have any hair you know you're making it worse they're Liars no they're not my brother's 60 years old and he acts like he's 12. that was inappropriate what you just did this is my parents Legacy and he's going to run this restaurant into the ground you're alive sack of I got a brother and sister they think they got better ideas my brother and sister asked Chef Ramsey to come without consulting me and I have an ill feeling about it forever and you can see that detached from reality that he doesn't see how much Mom is suffering they're freaking Liars this is a woman who always pays her bills on time and she's having to take money out of the retirement to pay for this restaurant to keep it going I made a promise to my husband Vincenzo that I would keep this restaurant going but some night you have 10 12 people coming that doesn't do it the last thing I want to do is close to do is put a lot of love we put a lot of love in this place I'm at Nino's Italian restaurant which is owned by one family for 54 years and in the Russian business that is unbelievable sadly things have gone horribly wrong over the last couple of years I'm about to find out why well I feel like I'm back in 1958 hello hey how you doing nice to see you my name is Incan Binga I'm not very Italian no I'm from Germany from Germany my husband is the Italian I see your husband's Nina Nino is actually the Sun so there's you and your son all running the business and uh Karina and Mike they're also my kids and they are here many times and how about your husband he is kind of a tired it'd be nice to meet the family can we get everybody together oh sure chat everybody for ketchup is in a bag there's Mike this is a baby rice so you're the oldest yes I am I'm the one that's going to be 60 pretty soon I'd like to catch up with all of you now let's okay going somewhere a bit quieter my brother Nino tells everybody how hard he works and that he runs this restaurant I'm sorry do you know he's not going to swallow your BS for one second so how good is the food how would you rate it out of ten Nina ten a ten wow yes Karina I would have to rate it as a seven it says Michael what would you give the food I would give it an eight so the food's good that's great and what's your role I really don't work here all the time I had my own career right as my sister does uh I help out whenever my mom calls I'm Johnny on the spot you know the restroom's named after you what's your role the person has always been in charge was my dad and then when when he developed his Alzheimer's I stepped up in this business wow what do you mean I I get here early I do the remaining things as janitorial vacuuming cleaning of all these plates and cleaning the restroom scrubbing the toilets washing the patio that's just from eight until about four maybe weekends usually I'll come in for extensive cleaning sounds like you do a lot of cleaning cleaning what are you talking about the restaurant is a mess take away the cleaning what else you do Karina um help me out there's no key person there's no one really directing the kitchen on how the portion should be how the quality needs to be consistent you know you need to be working in the kitchen when I worked here and Mike worked here we jumped in the kitchen they don't want me in there who the chefs the chefs they're very adamant about keeping that kitchen to themselves it sounds like you put over a barrel now because like everybody's kind of running the restaurant I hope Nina was running it not really no that's not true but Nino's here Nino isn't here he's here at lunch so he doesn't run dinner are you here for dinner yes I don't understand why you're not here lunch and dinner get something my mom and I are constantly frustrated with Nino's doing everything half bath and so Mike and I have to come in help the family wow this doesn't make sense it doesn't make sense you irritates the crap out of me he spends a lot of time sitting down with customers I mean not just visiting promoting the business sitting down and talking for long periods of time in the middle of lunch and he's the only restaurant manager I think you'll find anywhere that has lunch at lunch time it spends a lot of time in the office watching TV this is not even true he's not here he's not here at eight in the morning when I get it why would I come here in the morning I watch TV the television here is 40 years old and I have a high def at home with all the all the channels I need why wouldn't I just stay there I get here tell people you're working because nobody's here so you can say whatever you're doing right stretching the truth it is not my brother never tells the truth coming from a pathological liar I take that as a compliment he thinks I'm some kind of nut because I I'm in a recovery program that has nothing to do with that you're just a liar he thinks he's like I'm living in a fantasy world according to him no I think you're the greatest World by the way you act here my honesty feeling is he doesn't do crap here he does a lot of things I'm talking he makes everybody believe he does crap just like last night he ran up to every table and said hello my name's Nino that's not true Nino please you let me talk Mr always talking I see that all the time that's why I kind of stay back from here because I love this damn restaurant and to see it just being run down drives me freaking crazy to my opinion he doesn't do crap my mom will admit it my dad wouldn't let my sister admitted that I will come out and say it passionately doesn't do crap while the family in Nino are in complete disagreement over his Effectiveness as a manager thank you they were all in agreement that the food at Nino's is good how are you hi good how are you yeah nice to see you are those Brothers always buzzing heads like that are they always arguing they are wow um there's a steak on there egg plant as in two separate words yeah it is she may be sort of joined yes and I noticed this one as well down here one meatball no they're gonna be like it's one word meatball honestly and you know what I'll go for one meatball one eggplant and keep counting okay thank you got it excellent Michael um listen yeah I I appreciate your honesty and I know it's hard but I always feel like someone's blowing smoke on my ass my brother's foolish it I'd be surprised if he worked two hours a day and that that's pushing it would you not feel guilty your mum working twice as hard as you yeah she better damn night that's what I'm saying why is he not here helping you he doesn't have another job he complains about not having money not taking the vacation either come here at night or get another job sure all right you okay yeah I'm okay I'm okay guard sure I just ask before you make any judgments I'm not making any judgments on you at all I'm I'm listening nobody's here at eight in the morning when I'm here and and there is there is a job that's endeavoring I mean all the way you know and I I get back behind here you know I get underneath there I get the place I get up there and it doesn't take that long it takes about an hour and then I asked to do the prep work it's just a voiceover it's just stuck to my jeans oh my gosh so have a look at that under there oh my gosh how many bits of gum are there there is uh four pieces of gum so you do all this cleaning they haven't looked down there I don't think you should do that during the business hours in front of customers what time would you like me to do it come here at 8 in the morning with me I shouldn't even be able to do it tomorrow morning and I wouldn't do that in your restaurant either or you wouldn't find gum under my tables Nino is a ball of excuses he's just wacko gosh this is full of cobwebs bloody hell didn't get to that one bloody hell definitely didn't get to that one everybody else was done right yeah right have you seen the size of that cobweb there have you seen that that's dust now that's the cobweb didn't see it without the lighting really yeah how often do you clean every day you know this is something that takes a lot of consideration I I you know you can be on this here for months I start at one end and then finish at the other end and then I come back on this one oh God this is the eight in the morning effect five days a week three years let's see how is there a bathroom nearby wash my hands yes sir he should have shut up about cleaning I don't know what he's cleaning but I wouldn't hire him at my house I promise you that oh what are the pictures of these are me cleaning and pulling down all the all the bottles every single bottle I've never seen pictures of cleaning that's the first for me well that's because my brother's always questioning that I do it I don't know in the first place why he took pictures if it's clean you don't have to prove it with pictures you see it right this is a chicken piccata it's a lemon with capers and mushrooms how do you like this one Dreadful no chickens all flowery slimy okay come over Nina so I just said to Megan let's just touch that I'm not going to touch it with my finger so what I'm trying to say is all soggy and Flowery so it's good I mean I'll do something like that in the kitchen but not in the dining area that wouldn't be appropriate I wouldn't touch food you sit me on the table full of gum I've got cobwebs coming out my earlobes and now I'm asking you to touch something flowery and you say I wouldn't do this in the dining room all of a sudden you've got this level of concern yes I do because that's food right there and you want me to touch it this is food that you've given 10. what am I supposed to do always to be honest with yourself and start around and that's around ready to get real the chicken is slimy and furry it's got raw flour on the outside you refuse to accept it because you're in the land of not Chef Ramsay is sounding like an ass too much flour and it has no flavor and it's a very delicate chicken and it's delicious he said the picada was disgusting this guy is disgusting oh and that's my one meatball this is your one meatball excess thank you oh that taste 54 years old mush disgusting and just Dreadful Nino come on you rated the food on a tent so far what I've tasted I'm embarrassed that's too bad the meatball soggy Bland and just hideous with the salty Mariners sort of matter of taste say that again it's a matter of taste that's not a matter of taste when was that made two days ago really I saw him make it Bryce can you ever worry with the chef I know you're scared of them but ask him I'm not scared of them and I'm not scared of you what's that supposed to mean you threatening me I'm not I'm not a person that's scared so don't use that word please I asked you to step up take some form of responsibility and go in there and ask him so are you gonna let me continue eat or you want to what do you want to fight like confrontation we've been talking about something physical now can you leave me alone let me finish my lunch yes I will and if you find the balls that going out to Chef when he made the meatballs it'd be greatly appreciative by the way there's Turtle bottles above the fish tank wow Valentina when did you make those meatballs that's right that's unbelievable Friday I find that hard to believe because today is Tuesday that couldn't be that couldn't possibly be thank you and this is the uh wow thank you very much you paid him this weekend or Friday he made them on Friday yes and today's Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this sauce for 54 years yeah and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needs to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding like you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring I'm staring at it as well to be honest I really don't know what's in Nino's head are we done it's almost like he's completely mentally unstable I'd like to have a quick catch up with you Mum Karina and your brother okay let's uh let's go next door um on lots of words honestly I'm depressed dish after dish was a disappointment and then you rate the food 10 out of 10 perfect it's the best of times what I've ever had I have a lot of friends that come here and eat your circle of friends isn't keeping the business afloat let's get that right and let me tell you something the chicken picati chicken was furry and slimy the meatball we discovered was made five freaking days ago but for some bizarre reason you'll convincing yourself that everything's fine what you have proven to me is that you are not in a position to take responsibility for anything except cleaning for the first 40 minutes of meeting you all you told me about was the cleaning you're in denial you're refusing to listen to the negative feedback regarding the food and yet you've got pictures of yourself cleaning the place hello I didn't take those pictures you are happy to show them to me well you you were indicating that I don't do anything cleaning is basic like drinking water and breathing air and that is not management Nina there's the lady there that's got all the weight on her shoulders and I don't know when you're thinking of getting responsible but let me give you some piece of advice hurry up will you um I'm just saddened I think ready because it doesn't even feel like his family run I'm gonna go for a walk I'm sorry I really got the sense that he came in here and I'm his Target he's 100 right you're the biggest problem here and if Mom could initiate your early retirement would be the best thing okay you're being entirely unfair and dishonest about this I can't stand seeing this place run like crap this fighting has destroyed okay well then I can't come because I can't stand watching it it's not maybe you're taking nerve pills or something I don't know I can't take it don't take nerve pills okay but I'll never take it why are you yelling at your mother because you're saying the fighting like like I come in here just to fight no I come in here you two fighting you need to talk yes so maybe we stop saying the word fighting dogs wait that's what it sounds like to me he said this is not a family and I know it's not a family okay Chef Ramsay has quickly identified the two biggest problems of the restaurant Nino and the food but he's about to learn a whole lot more as he watches how this kitchen functions during a dinner service well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird very weird indeed oh man what is that it's chicken I thought it was loud it's not it's chicken wow so dry bloody hell can you get me neat at this please Nina that's a chicken it's dry planned and it's just been reheated now for your pasta dishes yeah sure I like the taste that is not the way to cook I believe Chef Ramsay may have exaggerated it almost sounded like it was unsalvageable throw that away pleasure I don't really want that safe for a dog okay you have the cauliflower pancakes this is yours as the dishes leave the kitchen reasonably quick complaints from customers are almost immediate this though like this is supposed to be the breading I think this is no good hey look at that yeah I'm sorry for that it's pretty good way too much grease oh no what's wrong with that oh Jesus Christ you are kidding me what is that come on guys this is an example of Nino not knowing how to manage this restaurant he should be in the kitchen making sure that our food quality is consistent okay where's Nino location that's what you need to do I haven't eaten anything all day are you kidding me yes eating dinner with my mom and dad out front we should be working but if he had the initiative the assertiveness to take over we wouldn't be in the situation there is a frustrating thing right now because I look and he's like in my right periphill at all times and you've got your poor 78 year old mother standing out the front Clinging On I've got a mess in here oh mushrooms and my God play the meatballs yeah when they from uh Friday these are from Friday as well look at that how old is that to go that color and I have a feeling if I ask somebody they'd say no doubt from Friday what was it made how old is that it's uh from Friday Friday again busy day Friday have you seen inside your Refrigeration yes absolutely we actually do a full full thorough cleaning every night if you've got two of this yes sir look down there the back there yeah there's some product on the ground so what on the ground mushrooms yeah there is and if you any idea look this is this is here this is just left there my God what's that it's pepper you've been serving this all night it's not even scaled you're the man that gave me 10 out of 10. come on then right I don't know what to say while Nino says he takes great pride in the cleanliness of the restaurant what's this Chef Ramsay discovers another horror story in the walk-in that is rancid how long does a red pepper take before it goes that rotten just smell that it can go fast like it was it can go faster than you expect how would you feel if your customer saw that that's what I'm trying to say to you that I mean I'm sorry it's there but we wouldn't take that and serve it to somebody no but what I'm trying to say is that signifies how this whole business is run I'll give them on that refrigerator I'm horribly disappointed about it but uh it's impossible to do everything properly you're not doing your job to the best of the ability that's necessary to run this business if you want to say that that's I'm sure that's your prerogative It's Not My Prerogative I'm watching it I'm watching you doing it by the minutes I don't have the authority to assert myself you do you just never have your mum wants you to step up I'm so confused she wants you to do it uh you're nearly 60. is that true what you just told me he has no power because you won't let him that's not old that's not the way it is Nina why do you tell stories like that how many times have I gone in there and tried to to assert myself when is it two or three years ago I had to go in the hospital you were completely out plunk I had a relapse and ended up in the hospital what I saw was so disgusting hold them down and I made a bad decision she says a resentment about it and I don't know what I can do about it do me a favor yeah I need to spend two minutes with your mother now all right yeah I feel for you I'm I'm I'm I'm I'm sorry I didn't realize he almost died I'm sorry yeah are you holding against him or is it down to the actual work and commitment I think it's the working commitment is he lazy what is it yeah I am here to help you you must understand that yeah yeah can we meet first thing tomorrow morning thank you thank you as Chef Ramsay has made a commitment to Inga to help save the restaurant good morning good morning he knows his next step is to make sure that nino is committed to changing his ways so this morning he fills England on his plan right now Nino thinks every day but this restaurant's not going to close because you're going to continue funding it if he starts to understand that you've had enough that may wake this guy up so here's the plan I'm gonna board up the whole front of this restaurant so it looks like the business is closed I'll be hiding around the corner and I'll be around there and I want to hear what he has to say to his mother when you say I'm shutting it down it's about him showing you hunger what he can do that he can't do it exactly that you with me yeah perfect sick hi Mom what's going on I talked to go on this morning and I decided to close that business I cannot do it anymore it doesn't work is that what you think yeah all right fine and all you have to say well mom is your restaurant you're the one that has a decision on this but I think we should keep it open that's my personal opinion I I don't want to give up I know we can hold out and do it I cannot put any more money in this place I'm willing to fight to keep this restaurant open do you have some suggestion how we can do that we have an expert in the restaurant business we can ask him you really want to do it yes absolutely hi Chef Ramsay hi how you doing so 54 years in the making and the business is on the brink of closure you're part of that failure yeah do you understand what that means yes I do Chef it's got to come from you Nino I'm from it take control Nina I shout no more excuses just be on top of everything I'm well Imam the business is going to have to become a new priority number one number one at this point I believe Nina really wants to turn his life around and he wants to do what's best for the restaurant and a family well Nino says he's committed to change how are you doing Jeff Ramsey feels it's important that he shares his news with his brother and his sister okay the lack of commitment with Nino has been going on for far far too long and your mother stepped up and told him about enough and Nino to his credit turned around said mum I want to do this I'm committed yes I don't believe that Nino you've been in denial for a long time what your responsibilities have been you made so many promises to all of us over your life and this time you need to be in charge can we teach you that this morning and this is the new Nina maybe for three four weeks but then he'll revert back to the old Nino I I'm asking let's get out of the past what is it we can do from this point to move forward and treat each other with decency and walk away shaking each other's hands okay no more excuses no more denial I need you to be the big brother that you're supposed to be to this family I'm going to be much more focused on doing things that make the business more successful and and that's the truth Michael let's go for it thank you I am willing to give Nino another chance for God's sake he's my brother I believe he can change but I'm not gonna make any bets on it now that nino is willing to take the reins and the family is ready to move forward Chef Ramsay gives this restaurant its first facelift in over half a century good morning good morning Chef Ramsey are you excited yes very bad a lot right take off your blindfolds oh my God this is so incredible it's unbelievable are we in Nino's I know there's a sign that says ninos welcome to the new ninos I love the lights I love it we got risk of the drab brown color and we lighted the walls up yeah thank God yes yeah gone are the Chianti bottles cluttering the ceiling and Gathering dust now we have brand new light fixtures made from old Apple baskets I think it's hot I'm speechless seeing all of this it's very crisp and clean looking welcome wonderful this is amazing oh my God I love this first of all we have decluttered this room painted it fresh and these Beauties here are hand maze family tables oh they're beautiful what do you think this is the greatest thing because this reminds me of Germany the people they all sit on tables together and they have a wonderful time I think it looks great we have the old ninos for 54 years it was time to freshen it up I think it was this change we can be here for many more years oh you kept our old picture of course I did you like it darling I do oh no don't get upset come on I'm so grateful I don't know how to say thank you I want to be happy I got so happy I'm so thankful to you please this is like a dream come true I I don't know how to thank you fall back in love with this amazing restaurant definitely I'm speechless and I'm really really great thank you thank you to match the new contemporary design of the restaurant take one menu and pass them along please Chef Ramsay has created a rustic menu to complement it it looks delicious it looks like it should be in a painting very authentic everything's imperfect now enjoy the food okay delicious oh my god wow parmesan Bravo it's relaunch night and Chef Ramsay has a new important job for Nino running the kitchen you ready yes sir you're gonna be Expediting absolutely and stay on top of it we are not going to argue in front of the team yeah yes this is it hi welcome on a rainy summer night it's so much brighter so much I'm getting so much yeah but yeah I love it yeah too I'll try the ricotta kind of Italian sounds good fire up number 15 15. at this point it's time to step up and finally convince Chef Ramsay that that I can do this job that I can expedite okay deals up Chef we're ready behind us with Nino managing the kitchen all right here we go bam pasta food is coming out at a steady Pace we have a Bill yes but as more orders come in are you going in okay we need to slow it up back out there Nino is starting to get overwhelmed is that another one yeah Nino is that right somebody's having a Ministry for entree yes it is you sure yes then how can there be five entrees all I want to do is make sure we check in so we don't screw the kitchen well I can I can check back he's at table 12 he'll be right back let's go Nino's started getting backed up and overwhelmed so I would do everything I could to stop it this set just disappeared Okay so we've got issues I got it I got it oh they want all that they want all this at the same time okay I found out actually Mike I got this under control I need a margarita pizza Valentino and a cheese tortellini hold on one second Mike just kind of asserted himself into the line and and I can see that's going to be very combative of Brewing at the pickup window or really slowing behind excuse me I can't see over your stomach what table is this lasagna you know please don't sleep on the counter stand up like this I can't see the checks you know please just stop being angry I'm not being angry just please stand up posture yeah yeah yeah yeah yeah right I need a calamari appetizers and a veal you got to give me table numbers man sorry you really do you got to help me out we are clearly not table 12. I can't even take this man pick up table five Cavatelli spaghetti meatballs I need a calamari pickup appetizer and a minestrone don't talk to me like that or we'll come back there and have a nice talk you got it he talks to me like again he's going out the door it's relaunch night at Nino's I need a calamari pickup appetizer it's 20 people talking and Michael was pushed Nino out of the way and is trying to leave the kitchen Mike I got this under control but unfortunately he's putting the relaunch in Jeopardy shut up don't talk to me like that or we'll come back there and have a nice talk you got it let's keep it calm okay okay I'm calm as a cucumber right now sure why don't you go outside get some fresh air you got it it's Nina table's fight yeah brilliant right now Anthony you here on the whole place exactly yeah head chef Expediting you've got to stay like that exactly I need a color mine for five I need a calamari for eight excellent let's go order up Michael yeah can I have a word please don't let them let this spoil just take a big deep breath I can't turn off my emotions like that you're letting that just spoil the whole thing and when I'm not here and your brother pisses you off you've got to show some form of control hustle control don't let it spoil the night yeah okay okay I appreciate it I'm waiting for table two whenever ready here we go fire the lasagna I'm gonna take this to table 12. you got it thank you here's your calamari you need it thank you everything's going well right now you're doing good and the steak it's really good feels very good this is everything I'd ever wanted for our restaurant and hoped for I'm so Overjoyed it's it's surreal right now did you already get that number seven finish finish I can't remember the last time Nina worked that hard I hope they're going to be here many more years including me just with a little less work that's the last ticket out good well done yeah cheers that wasn't a perfect evening but thinking that nothing's been changed for 54 years it was never gonna be perfect let's be honest yeah Nina you didn't disappear you stood there and took it well done thank you I think you did a remarkable thing for us and uh I want this to work 100 with all my fiber if you stick with it and Michael how would you sum up tonight it was just very confusing you know it's a new look new menu you know we'll see when our what our regular customers think too but I can't speak for them sure do you want it to work yes I do yeah I'm unconvinced you actually want to change let me tell you well I gotta go tragic this has been the best day of our family's life and um Mike is being a complete it's really disappointing to see him walking out and being so ungrateful I hope my family could get behind all this change and really support it I'm hoping too look after yourselves will you please and look after each other good night good night thank you so much thank you good night when this restaurant started there's no internet man had not landed on the moon and there's no such thing as a color TV but there was ninos and the only way this Russian can continue is if the family put the past behind them I'm not sure if they can but I'm really hoping they can do so wow Nina he can clean and take photographs as well in the weeks that followed although Michael distanced himself from the restaurant the rest of the family has stepped up fire up nine yeah and seven and a fireplace Nina was working harder and is taking on more responsibilities but the task of running the business on a day-to-day basis still falls on inga's shoulders time job I do want us Karina has increased her Presence at Nino's in hopes that the 54 year old Family Restaurant will live on as a legacy for generations to comeBoston's North End also known as Little Italy is home to Cobblestone Straits over 80 Italian eateries including the Galleria 33 a family restaurant opened in 2006 by sisters Rita and Lisa in 1965 my dad moved here from Italy worked in a few restaurants and in 1985 he was able to open his own it's called Lost Aria there was immediate success in Lost area my sister and I grew up there and worked there are we going to call my mama following the success of their parents restaurant and with their parents financial help Lee Lisa and Rita branched out and opened a Galleria 33 just under a hundred feet away when we opened we expected Galleria 33 and would have immediate success because that is what my father found let it be a reservation we figured at some point we would get busy but it just it never took off everybody's abandoning us where are they all going I don't know not only do we look at each other and try to figure out what's wrong with it I'm not sure I know what to do we start doing crazy things like I'll stop blaming it on the weather whoa it's too hot they're coming today it's snowing it's raining they can't park and walk and it's beginning of the month nobody has money they have to pay their rent these are not our clients all they got shorts on there's a game we've taken the tablecloths off we put them back on we lowered the prices we put the curtains up we took the curtains down put 95 at the end of the prices my mother's thought of why this place didn't work was because the are you ready for this the font on the menu was too small my head is killing me where's that coffee you want Tylenol I don't know how to fix it I don't because I don't know what's wrong with it I'm pretty sure this is what a nervous breakdown feels like I know what the problem is it's the owners they want to get slapped tonight huh slap left and right get the out of here they treat people really bad go talk to the customers go entertain them while they're waiting for the food they are very unprofessional shut up don't answer my stress today Lisa drinks in real smokes everywhere am I like the only smoker left in America everyone makes such a big deal about me smoking and that's my spot we're like staffed by a bunch of nuts Rosa could you not do that thanks I hate you we need help we really do I think after so many years of this being unsuccessful we're slowly not caring not I shouldn't say not caring like we're we're used to it these are a lot of films for real getting very nervous right now there's so much invested and if it if it doesn't at some point start to make money this could be the cause of my mother and father like losing everything they built so much and I don't want to be the the reason why you know God forbid they would have lost everything that's why it's pretty sad wow there's a lot of Italian restaurants I Gotta Throw my gum and I can't swallow just spit it over there way hold on I did it that was difficult I'm not swallowing mine I'm Gonna Keep My Breath minty fresh oh man bye wait a minute hello how are you ready how are you I thought you were customers your customers I'm so sorry no no let's go have a little scene do you normally sit out there I didn't know he was coming he just came with a bat out of hell and went inside he didn't even stop first of all I'm happy to be here you guys are Partners right yes uh give me a little bit of background our parents um opened lost urea in 85 I was four oh your mom and dad have a restaurant in Boston yes Five Doors Down yeah correct right across the street diagonally you're kidding me I know I just walked past it yes you did so we decided let's try and open another one we know what we're doing we thought Galleria 33 what does that mean 33 comes from where I was 33 when we opened nothing to me well you're not 33 yet wait till the fabulous things start happening when you're 33. the gallery was like art gallery gallery we wanted the wall to be replicas of like famous artwork and we hired this painter if you can call him that we started to paint naked cherubs and we had to fire him naked cherubs all right they're on sale they were on the ceiling they were on the wall there was a woman with her breasts out like eating dinner who eats dinner like that who eats dinner in the nude I swallowed it so you stop chewinger I don't normally we should be selling it either I was afraid of what you were gonna say if I said yes I was chewing gum and now you just swallowed it yes I went to Catholic school so we just have to take the gum and put it on our nose and spend the whole day like that so I mean I don't know why Chef Ramsay would have told me to put gum on my nose so tell me how's business I by the skin of our teeth it's like really no every single month we're not getting by wow I think you said water Sarah honey oh never too early it is Lisa loves wine she likes to drink whilst you're working have a couple of glasses she drinks I smoke and she drinks I mean since we're airing my dirty laundry oh I let her hair around cut that out don't say that she drank so this is great I didn't think Rita needed to tell Chef Ramsay that I drink I think he would have probably seen that tonight anyway how's the service well the servers here are very temperamental and I sit down for hours at that table and behind me sit down they don't bother checking their tables cleaning anything the customers would have to get up with their credit card things so they could pay are you kidding me I swear to god wow I get really nice Customs here and they should be getting good service thank you for the update is there anything else I need to know before I get going uh well uh the chef is my ex-husband say that again I was married to him the chef is your ex-husband sounds like a soap opera house yes so the ex-husband what's it like working together on a daily basis is it brunch he's difficult doesn't he criticism well but he was the Cocoon he can't cook it it's because these are my parents recipes that he's cooking he has the recipes of his own oh no no no my dad trained him he wasn't a trained chef no no no my head's spinning my head's spinning after an informative meeting with owners Lisa and Rita Chef Ramsay is anxious to try the food enjoy thank you you're welcome to me made by head chef Doug who happens to be Rita's ex-husband he's so nice I like him he's gonna eat now he's going to eat I was saying this is so nice you know something I'm starting to tremble but I see you tremble I'm trembling inside oh inside how are you I'm very good I'm Sarah please Sarah nice to see you tonight so how long have you been here about two years two years you know you need to take those heels off because I can't see they're too big but don't stand in front of me no they don't see me I arrive this outside is that normal it's very normal here Rita mentioned about Lisa drinking on service does she drink at the end of the night yes she drinks to our customers are still here oh dear the owners they don't know how to run the restaurants and they don't want to improve themselves to improve the restaurant there is no organization at all not here not in the kitchen nowhere wow that's not good they have no responsibility they have no concern it feels like this place for them is just oh I'm working you're not really working they're treating like like their bar as opposed to their business yeah why is it she said that because she's an imbecile that's not even true she's a Trader Benedict Donald skank uh I gotta go for the homemade Yorkie thank you gnocchi yes please and then a chicken marsala please yeah I'll go for the veal Paradiso okay okay what else I'm really hoping he doesn't get the seafood ravioli they're not they're not good we have seafood raviolis special oh my God I'll take it why not okay Lisa this is selling them very only special what is wrong with her you know I hate Sarah please tell me you didn't order the raviolis they've been complaining about the ravioli special Sarah all weekend why did you even tell them go ahead let's look at that who will know about it no Sarah it isn't no that's actually not the case of it you're a freak and that was a crazy thing to do I'm gonna kill her foreign wow he must be very hungry uh sir you got two seconds I'm so afraid right now why coming next what's your first name Pat this for me is a New Journey in life because I've always been a shoe salesman seriously not a men's shoes I was gonna say um right it's yeah I don't really I don't even want to deal with that how would you rate the food um the only issue is that I cannot eat Italian food because I'm gluten intolerant so what are you here I'm a combination of everything I'm like manager slash I see you're the manager everything else oh it's a slash everybody I didn't know that see the manager of gallery gallery general manager slash uh shoe salesman you're a host the first person I do it all wow uh Rita yes uh is Pat series general manager he is the boy you're not the general manager I just assumed they're wrong are you soon just assign that role to yourself I'm sweating I'm sweating you're sweating yes I'm myself I'm also shooting myself he's the he's the boss man and I fired him and let me explain to you you fired it it fired him what are you fighting for because he told me that he was more important than me and he got me on a bad day and I got upset and I fired him sir so you know what he did he got an umbrella because it was raining that day and he got an umbrella yes and he would walk by and look in like a very sad puppy I'm like this poor guy so I I took him back I took him back and now I just let him tell himself who's the manager for everything that Pat does right he does five things wrong go now go oh thank you God he's so crazy that it's like is it really worth even having him here he's but it is I love that that's good you don't feed him because he's gluten-free right he's so full of he eats oh he's like withering it away well he's got that great metabolism I wish I had it but we do feed him please don't think we don't feed the staff no I'm stopping okay okay enjoy I mean honestly I haven't even tasted the food yet oh my god wow why did you do it to me she's just out of my sight nope as a homemade gnocchi accents and it's all homemade yes I know yes or no Frozen What Frozen no come on but they're homemade that's why they're homemade and Frozen yeah thank you please a little smile a little smile anything at all please eat it my life and just pretty pretty solid almost like a golf ball not nice Rita yes two seconds though at least you can come as well still hiding behind the coffee machine what are you drinking no no no no no no no was a like firm solid and just like dry Bland but they're made here well we make them and then we freeze them because we don't want to run out of Meatballs yeah when they last up to two three days in the fridge and the difference in having them seared and cooked in the sauce rather than defrost it differences night and day okay uh yeah oh my God this is the beginning of the end about 20 minutes ago I was wondering what I you know what I got myself into this is not good I'm scared I'm scared with Chef Ramsay beginning to question the food like a golf ball sisters Rita and Lisa are looking to Chef Doug for some answers I'm not going so well the meatballs are frozen fresh every few days well yeah we make them fresh over today I don't know how many Italian restaurants you spend the restaurant that I know they freeze stuff what's in that cup it's coffee Rita Paradiso what's inside the veil prosciutto mozzarella wow it's like someone's throwing it from my plate please God make them like that at least really bad just gnarly overcooked Bland gross what the hell's at me it means he didn't like it in a nutshell how is it that is definitely not Paradise let me tell you it feels way overcooked very chewy salty inside salt is a mess was it tomato and vodka disgustingly bad wow wow thank you well let's just pray that he says I just want somebody to kill me at this point what is he gonna be eating next oh yeah Seafood that was the one thing I was hoping he wasn't gonna get like the one thing they have the seafood ravioli and when were they are these fresh or no Frozen do you think customers come to the North End to come and eat in a restaurant with frozen raviolis definitely not I won't myself serves fresh ravioli and then nobody serves fresh ravioli anywhere homemade ravioli in this neighborhood these people don't even know how to make homemade ravioli that's a god honest truth I bet you if you go to the restaurant across the street and ask her do you want to make a homemade ravioli she look at you and make your Monster Ball she doesn't know wow disgusting just layers of Gunk so this is special actually it's so special that we have 12 months a year which is a special of the year wow do I feel special thank you um and in two years has he ever changed it oh so it's a special every two years we have that we never really do even worse I want Sarah to strangled you know she's having a good time because it's not her business on the line but I got something for her it's special every 700 days I'm so sorry I don't know what else to say oh man too much this is too much I want to go die in a corner somewhere wow chicken masala yes and it's fresh and it's fresh accent it's just the size it looks more like chicken and mushroom soup he's talking he's whisper and it can't be good if it's a whisper it can't be good uh wow wow wow I'm hoping it tastes better than it looks you know Live It Up Girls there's a Michelin Chef in here ripping our food apart you guys are giggling away and I'm about to throw up salty salt and everything where is he way too sweet and just land no salt is Doug allergic to salt I don't think so I didn't realize Chef Ramsay would be so unhappy it's been kind of mean only have Tiramisu and we are even out of it for real so you run out of desserts yes isn't that crazy we're out of theorem so I didn't even know I really didn't Pat two seconds Bud quick I need the manager the Western Austria yeah can you run over there and get me one portion of tiramisu I am starving one fortunate okay quick as you can keep going get a piece of tiramisu he's on his way there he goes whose idea bring him a fork he doesn't like anything so he's not gonna like that either hello excuse me can I can I just couldn't say hello to mum again first I need to do something um amazing whose recipe is that your recipe really good really good neat we got a winner from Lost area what happened Chef Ramsay horrified by the food what the hell Lisa and Rita's day is not exactly heading in a positive direction all the fridge bro I don't even want to say what else could go wrong because God might answer me and it's unlikely to get any better as Chef Ramsay meets head chef Doug how are you go away first name douglas douglas let's have a chat with the owners just stand next to your uh wife X yeah sorry it's okay um first of all how long have you been cooking since 94 94. and you're the head chef if we can call it that you're leading the kitchen let's get it yeah yeah okay when they let me anyway who's there who's they yeah he certainly doesn't mean me because I don't hold you back to do anything who in the hell are you talking yeah I'd really like to know I know you're not looking at me some things that I want to do in my way you know it's always like she wants full I'm gonna be in the kitchen and I want a full control listen I want to go back to the food this man is taking time out of the schedule to be here I want to talk about frozen meatballs okay okay who's running the kitchen I do okay let's talk about lunch yeah the food was dated Bland boring and way below Park in one of the most competitive streets anywhere in this country it was last time you went out for dinner in the neighborhood I don't know he doesn't eat Italian I just got to Chinese food sometimes Chinese food okay what about the meatball meatball we make it and then freeze them freeze them yeah and the real parodies way overcooked just drowning swords Doug customers cook better at home the food would shocking you can just no seasoning no care honestly you're not giving your best the homemade gnocchi it's not homemade right well I know how to make it I used to make it every day ravioli I used to make those too bad you know there's a pain in the neck I need somebody with extra time to help me I would be willing to help make pasta I like to make coffee which I mean doesn't respond you know we're running a business I know wow and what is it between you two why is there such animosity there he's just that's just him that's just him are you lazy no I'm not what I'm trying to say is you've just gone through the motions no I'm not you are you're not making anything fresh you have turned the restaurants into something dysfunctional just for convenience you knew I was coming today right yeah you know so why couldn't you cook for me from the heart because you're special they're not going to treat everybody special so you feel better serving me Frozen than you cooking your best I just being honest let me ask you this how can a seafood ravioli be special if it's frozen and has been on the menu as a special for two years we get it frozen what's so special about that you've only got one dessert on and even that ran out a week ago we do have where is it then um no don't you don't you don't know do you guys communicate I mean help me no I know I know but there's really not much that I mean you can't even get through to him so how am I supposed to you're the owner I know you think this restaurant has a future serving frozen meatballs Not only was my lunch Bland disappointing but whatever little customers you've got now I'm amazed they're in here and I want to see this place function I want to see how you operate what you do I want to see how you run the line okay I'll see you later thank you oh my God his love to the building that was really really hard stop looking at me Pat because this is your fault it would have been easier to have been hung by the roof by my toenails oh god well guys don't have any respect you could make some pasta no I can't and get rid of those Seafood ravioli I want them out of here okay I hate you this is your idea no this was definitely your life no this was definitely a presents no it wasn't I'm gonna go smoke listen tonight if anybody does anything crazy you are fired Rita tell them to chill out cause I'm leaving tonight if you with me I'm really leaving Ramsay I don't call them Chef I'm calling him Ramsay and that's what I'm calling Mr Ramsey at least call them Mr Williams listen respect he deserves he's coming into my life he's already on the food like I'm waiting for him to see us we're on the front of the house and yell at us about that Doug on no can't be bothered nope no can't be bothered wow anyway uh so take me through the uh line who's running what station well we usually don't work in stations you don't work with stations either holy it's getting worse every Saturday night Boston's North End is packed hi how are you good how are you honey and as a result it's the one night that La Galleria 33 is filled with customers my name is Sarah and I'm gonna be your server oh my God my nerves sir whenever it's ready we can take table one who uh who talks to who who communicates there anybody done who communicates her um I will I do but I can't hear anything who's who's uh when things are ready we just put them over there so there's no there's no there's no timing when that's ready we I said yes chicken alfredo chicken Galleria yeah coming wow you just you just dropped that on the floor look at me you just dropped it on the floor yeah you can't cook him he's just dropped it on the floor I know foreign this one here come on guys serious Doug wait a minute he dropped it on the floor and cocked it what would you mean I'm on my own hair or what no you're not that's crazy could you start that again or not what can you start that again we're here it's there I see this is not that's the one that dropped on the floor it's okay good enough to eat it I'm not here to make you look stupid but wait I stopped my chef from serving chicken and dropping the floor I mean honestly you guys look like a bunch of idiots it's only minutes into a busy Saturday night dinner service and Chef Ramsay has already observed just how low the standards are at Galleria 33. he just dropped the chicken on the floor and put it back in the pan honestly you guys look like a bunch of idiots wait a minute this one here why would you cook a piece of chicken that you dropped on the floor like you know it makes me question his not as intelligence but I mean yeah I guess yeah there's intelligence you now normally you wouldn't ever cook something that fell on the floor why would why would you praise him throw it out I don't think he's serving that I mean I don't know when people don't say it's disgusting but wiping his ass I'm not but I don't want to be betrayed as a restaurant who serves chicken I've tried to stop him from doing it I don't know he's nuts fell on the floor I'm not looking for this stuff I walked right into it I'm standing by side watching the line work but he started a new one me I would like to know when Douglas has ever picked something off the floor and never ever ever ever why would he have done that like did he purposely do that while Doug continues to work in silence food still manages to get out to the diners but the customers are anything but reserved when expressing how they feel about his dishes it's not fresh so I can try to send one of the owners over this way if you would like yes please absolutely Lisa they wanted to speak to someone cool uh the four top over there the one I don't want to hear a complaint I don't want to hear it I don't want to hear it I don't like dealing with angry I rate people I usually just for them to read it uh the four top over there they'd like to speak to one of the owners oh yeah send Lisa I tried she said no I'm not going anywhere Lisa should deal with complaints because I don't handle that well I would rather just not deal the owners may have decided not to deal with disgruntled customers it's all Burns but that doesn't stop the complaints from coming how is it not really good really very sharply people are complaining about the food Lisa aurita will not talk to the customers can they get so pissed about it but it's very usual for me it's not like this is the first time I see it this is supposed to be medium rare it's well done oh no no no a bonfire Rita when you see a bone that is thicker than the actual iron of the needs it's like a dog shoe my food is good I still think it's good how are you gonna get it to be medium rare that's the question I mean I mean why is it such a defense mechanism well because even the customer's complaining when they're right I'll take it what I can't take is the garbage wow how's everything here what happened it was a little cold he was complaining about this cool no this one's actually hot in the middle what's wrong they said it's cold in the middle I stuck my finger in it it's hot in the middle it's still hot it tells me it's not but it is that's cold no it's not the way I am like I'm gonna go over there and tell the lady like stick your finger in the ravioli and tell me it's cold now I'm like ready to stab somebody who's ravioli was this she's a triple five the four top hi who had this ravioli I'm so sorry hello were these yours all of these ravioli they weren't cold so I was just wondering I don't know anyone that I bit into was oh no no this is definitely your plate I took the right food waiter yeah and I stuck my finger the one that she handed to me to eat was cold they're all hot so I'm just curious they weren't hot to us so they were cold when they go out here and they got hot when they came back and they're all hot so I'm just wondering oh my God read it to me I was very very unprofessional the customers is always right so when he complains they want to give the best to them my apologies we've got every right to complain I think somebody's forgotten the customer's a king right uh thank you for being patience thank you so let's see how many more complaints I think you're overreacting I mean as owners uh can anything bounces off you and get on with it or um I feel like I'm in like a sea of devils I feel like he brought this upon us like everybody's complaining what do we do I mean you're asking me to stop the complaints you sound like a petulant teenager so is just on the defense we love the food here and we think it's good I'm gonna disagree because the food's not good I don't think my food's bad denial I don't think I am but I keep saying that my food is good so that's like a sign of somebody being in denial ladies welcome how's that my darling you're very fishy especially the muscles yeah it's not very fast no let me just check what has happened to the chef who's in the kitchen he's doing wow it's all open Dead dirty muscles Douglas I'm sorry they're all open they're all open and they're not cleaned they're dead Lisa mussels are dirty more importantly they're all open what does an open muscle mean it's dead it's dead yeah but why are they in here then we don't use them once I open so what are the dead ones going in the trash I know they're going but when Chef Ramsay's really negative critical and it's pissing me off I want him to get the out let me tell you something get rid of the Dead muscles before you kill somebody it's two hours into dinner service and Chef Ramsay has now confirmed the main problem here at La Galleria 33. owners Rita and Lisa are in denial we love the food here and we think it's good the food's not good and to make matters worse head chef dunge practices in the kitchen are completely careless dead dirty muscles you'll kill somebody so Chef Ramsay wants to take a closer look at what is lurking below at La Galleria 33. rotten curious when the fresh onions come in you seem to get rid of the old ones so he's downstairs rotten I will show more rotten I will show you something quickly you always know a chef inside out when you look at his fridge okay what's happened over here over the last three months is they've been using onions peeling them in here and leaving all the bits of in there 90 of them soft as yeah hello have you any idea how long it takes for an onion to go that rotten no no about two months I said you earlier I sense that there's a lazy stream running through this restaurant a question in Doug I feel like I've trusted too much that he would do the right thing without watching oh Jesus wow this one's just packed with froze and pasta what the are they who's there porcini ravioli oh my God porcini wow a frozen ravioli is not horrendous it's not like I've I've eaten Frozen Ramos it's not it's not that bad what are those those are cannelloni you are kidding me I do puts them together Douglas and where's it from I don't know I can't know flat as a crepe is this what your father was teaching him oh my God the frozen meatballs oh yeah the frozen meatballs yeah I don't think you two should be running a restaurant why because I don't think you give a no we do I swear if you're cooking at home tomorrow for your family I can guarantee you'll be cooking better food at home they'd be serving your restaurant and what shocked me so far since I've been here no one has any pride in what they're doing what they're saying and you should not be running a business he's trying to point out all our flaws and he's being Ultra critical about everything we did don't call me tomorrow I'm not coming in I'm sick of hearing it just over the whole thing I just want to run away I'm out I can't do this just humiliating all right I'll have him just do the yelling to it no it's not that Rita Douglas is dropping Chicken on the floor people complain it's a bunch of I didn't sign up for this I mean I'm not doing it ridiculous douchebag it doesn't matter who doesn't care his eyes are honest ly his eyes are on us I don't know what you're talking about we just ride in this wave of like yeah Chef Ramsay's right I mean I'm happy that she thinks this was all worth it I'm out of here do it by myself she's leaving Lisa you go I'm going um let me tell you something you walk out climb out I want him to get the out of here I want him to leave he's in my space none of you give a here that's that's I care I care yeah I Do by wiping the ass of the chef like that he dropped a chicken on the floor he picked it back up and started cooking it we're just making excuses I'm serving it no he would not have are you deluded no I'm not deluded how'd you know you would have served it I know we would so why was he cooking it then I know he's nuts then you turn it up I'm going as well you go I go okay Pennsylvania an upper middle class suburban community located 28 miles outside of Pittsburgh and home to levante's Italian restaurant opened in 1998 by Dino fratton jelly hello after graduating college Dina wanted to open a restaurant and with his father Tony investing his life savings Dino's Dream came true you starting to get orders when we opened there wasn't much down here and the town had a need for a restaurant cajun chicken and broccoli and I was a little overwhelmed with how much business we had the fun hasn't begun yet so I asked my sister to come in and help me out okay there's eight of you at the time I had a flower shop I was a florist but I felt like I needed to help Dino so I sold my flower shop and came to work here at levantes and joy we'll be right with you everything was going fine and then unfortunately we got competition that changed everything how many tables use half two that's it into levantes anymore the real reason the restaurant is failing is because of tenantino Janae what's our special tonight pasta spinachi those are special all the time you know has absolutely no clue what he's doing in the kitchen put it on top are you kidding I'm gonna let you do this the quality of the food is gross it's definitely chewy they're like rubber when are we opening guys Tina I would replace her with a manager who knew what she was doing are you kidding me she's a disaster figure it out fitting things is just the fact that Dean and Dino cannot function together it's just so simple my brother very often our communication way street you've done nothing that I've asked you to do as a general manager that's not true he points the finger at me for everything it's always my Dino and my relationship gotten worse and Dino walked away for about a year and a half and left the whole business on my shoulders this is too hard in the middle and then tried to come back it just kept declining our situation is pretty desperate right now we owe 1200. do they have a 10-day grace period no they're not even being patient anymore after so much money these things at this restaurant this restaurant closes I'll be at a quarter of a million dollars just don't know what happens I feel really bad for Tony because I don't think that he really even knows like how bad it is Tina and Dino are basically throwing his money away this place is a disaster honestly if Chef Ramsay was not coming I would give it six months to live and or just board it up this area as Chef Ramsay makes the short drive in from the Pittsburgh airport he takes one more look at the video message that convinced him to come to levantes I'm calling out for help for 14 years we have a lot of bitter arguments over this and hopefully you can come help us to get our restaurant back I really need your help wow hello hello how are you I know you I recognize you how are you nice to meet you all right good to see you it's a pleasure um thank you for that message um I didn't realize things were that bad but yes personally how are you doing I'm okay okay are you sure I'm ready for your help okay um where's brother where is he probably in the back okay let's sit down have a chat shall we please are you making that a phone call for Chef Ramsey was just my last hope that's really need the help Hi how are you Dino Dino good to see you take a seat uh right good to see you both good to see you give me a little insights behind the scenes when did you open uh we opened in 1998 right I had uh just graduated college and I was kind of trying to find my my way in life and me and my father uh kind of got together and he was my financial backer so Dad bought the Russian for you yeah wow so you started business together actually he wanted to start the business and asked me to come along with them at the time I had a flower shop so why would you leave the flower shop I thought I needed to help you know I thought it was the right thing so you've given up a lot to give this business afloat yes and where does your father sit in this throughout the years he's put his money into it how much longer can your father support it financially I was thinking how much longer not much longer what's the problem with the Russian he is saying no that isn't that's the truth who's in charge here he says he is but I'm here more often than here uh I wouldn't say that she's here more than me Chef I've been here in double probably what she's been here no you left me yeah there's a reason why I left oh you left the restrooms I I took my time away from the restaurant for a couple years a couple of years the situation between me and her just started really dissolving and I kind of decided to take a little Hiatus and why would you take time out I left because I didn't want to lose my sister forever because I was getting to that point that I would hate her and Tina giving in science to what happened when dinner left what what happened to the restaurants I mean I was here as much as I needed to be how many hours a week can you answer that she says he was here all the time it was 25 hours a week no I'm here you're not here when was the last night you worked it doesn't matter I'm here two months nine in the morning till four in the afternoon you're not here till four o'clock okay I'm here every day every day I'm here for the last six months you've been here every day 10 months and and I was here every day I lived here for 10 years you cannot open the restaurant without me truth right you definitely could I mean I did in the beginning I just haven't done it for several years Chef I've tried Chef he's 10 years out there in that doorway and he does this to me when I've been working and calling me at the same time in the same building and I said right there like walk out and talk I was like crazy I'm just trying to get a hold of you now I'm dirty and I don't like coming out here with dirty clothes on and cooking clothes I don't like my clothes to be out here okay so I'm gonna run upstairs when I can just motion to you to come back that's just Insanity that drives you crazy there's a problem with something maybe someone's stable maybe a question yeah I just thinking do you want me to scream it across the room Tina can you come over here no I mean seriously you're upset at me because of that I can't believe that he won't walk in this dining room we don't even argue because we don't talk long enough to argue because you're not here within minutes of arriving at labonte's Chef Ramsay has witnessed how destructive this restaurant has been on this brother and sister relationship follow me now it's time to find out if the food is suffering as well how are you I'm brother how are you good I'm Sam nice to meet you likewise good to see you a happy smiley face for once I met the owners earlier and they were down and in the dumps are they always like that yes nothing always okay let's order okay gotta go for the stuff uh banana peppers um I've got to try that Italian stuffed filet okay how do you like it done medium rare please okay um Carletta it's our signature sauce and who came up with that idea Dino do you know it came to him in a dream really our claim to fame game in a Dream from someone who knows nothing about food or how to prepare it flipping egg okay um gotta go for the chicken Coletta because that's the sauce that was dreamed of one night in his dream absolutely thank you very much absolutely and it begins don't sweat the chef who would you guys normally do what is that olive oil yeah but it doesn't taste like olive oil do you want to buy a little taste oh it's very watery it tastes like frying oil it does excuse me so is that Tina nearby yeah absolutely thank you wow that's Dreadful Tina shoves Ramsey's asking if you were 43. uh Tina's been such a hands-off manager for so many years now that she's become so blase yes sir and what is that olive oil there is that canola oil no it's is that the is that what you're serving there that mix look at that oh geez it smells off you smell that what's in there I don't know what was the last time they were cleaned I don't know you're the front of house yes what a mess there's a bathroom nearby I can just wash my hands what happened there what's that tiramisu oh my God are they done every day probably a couple weeks ago was that a fake dream of food that's a real tuna soup oh come on no that's so that's just sat there from fresh and you said two weeks no probably three weeks ago that is longer than three weeks this stinks I'm sorry oh my God Sam yes how long have these desserts been sat here a couple months a couple of months a couple of months which is only three weeks no I would say under a month it was a couple months do they stay out all night yeah that is a health hazard oh my God my boots I can't I can't do this the chefs will lay right here okay you're welcome wow what a mess I asked for mid-rare but it's cool it's almost like you've got a sticky knife in it too kill it I mean the thing's still moving um Sam I'm trying to cut into that I also a bit rare but it's like raw a little raw is that steak Frozen probably could you just check with the chef yes was that steak Frozen he wants to know I don't was this Frozen yeah yeah okay well he said it's raw know if I should laugh or cry which one bro oh there's crumbs why is everything so dirty here there's crap everywhere I mean just crumbs and hairs and disgusting uh Tina how often is the restroom cleaned I know you've got your dates wrong with the dehydrated desserts we do our own cleaning you do your own cleaning I I appreciate that that's what I asked how often is Russian cleaned how often um you can't answer okay who knows the answer to how often the restaurant's cleaned if it's not you I should know that you should know very well you know Dina always comes out smelling like a rose Drilling the register Chase always like that yeah that noisy yeah the phone's worse jeez ah banana peppers thank you absolutely number one Jesus way too much cheese congealed snot Sam is this what they'd normally be like yes yeah yeah wow strange very very strange what do you think by now I'm confused I mean I've never seen anything like it I've never seen you know Peppers stuff like that what's happening they're frozen so when you put them in the microwave and then you lift them up all that water comes out yeah I feel like I'm eating donkey's thank you Sam here wow now we've gone from bad to bizarre you know what you wanna know what he said about these ones what did he say feels like he's eating a donkey's pee pee because since he knows you froze them all the crap comes out because there's all that water in there this is starting to get absurd Sam be respectful be respected Dino this is Chef's chicken coil level all right I'm taking the Carlotta now looking good looking good chicken parlata capellini this is the okay great that's the dream sauce this is the dream sauce yes foreign how do you think what a mess how much garlic did you put in there um I have no idea and the chicken why is the chicken so hot it's like bullets wow you gotta help him thank you though you're welcome brought together in a dream unfortunately he didn't realize that time he was having a nightmare oh my gosh Dino what he said how much garlic do you really put in this and I said who knows and then a piece of the could you get the chicken any dryer the chicken ain't dry I agree with what he had to say about my chicken Carletta I prayed for months for guidance and Mild Carletta sauce is inspired by God all right come over guys and this is Mike marker Mike yes sir Nate nice uh I don't know where to start I'm I'm lots of words but what I will say is I think this is the worst Italian food I've ever eaten where shall I start the stuffed banana peppers it was full of water Frozen microwaves and then some bizarre weird canned sauce the chicken Coletta chicken was rubbery shredded chewed he didn't like the sauce it was gross it was garlicky it was just like something that shouldn't have been put together in the first place help me to understand the madness I got inspired by a higher power a higher power John God I mean that God made the source I mean you can't all be there can you guys go back in the kitchens Dina Tina both that come over when you can't even keep the place clean that sends the alarm bells ringing but I think deep down inside you don't care and you've stopped caring that's not true really I do care Dino talk to me I'm completely overwhelmed Nina who are you talking to any chance to look at him in the eyes do you have a parabolics I'm over here I mean I'm gonna stand there but just talk to me uh what is the proper way to keep the front of the house of the restaurant clean come on take your father out of the equation and you're yeah we can't go on like this we need help I hope he's coming back I don't think he is after a very frightening first few hours Chef Ramsay tracks down the man responsible for funding levantes Tony how are you good Chef Dino and Tina's father Tony I'm not for words I walked in there and the first thing that hit me was the animosity and I'm nervous because I don't know if I can help because those two don't care okay but if it wasn't for your continue financial support this business wouldn't survive we were doing real good up to about four or five years ago I kind of blame the economy more than anything you know it's not the economy that's affecting your restaurant now that's that's not the economy well that's what they tell me anyway yeah maybe they're telling you that so you can keep funding it yeah right right how much of the business are you over over 200 000 200 000. just down to nothing almost you know must be heartbreaking yeah I fight with my wife too and she started crying you know stuff like that she's been upset about it she's like just close it up she's telling me close up I don't want to hear this no more you know I'm really sorry I'm here for you I'm gonna get changed and I'll be in there tonight thank you very much thank you thank you Tony all right guys you ready all right let's get this crap on the road as Chef Ramsay's first observation of a dinner service begins zucchini parm in a big rig attorney he has made sure that he is not the only one watching Dino and Tina's performance I'll tell you how I their father Tony is in the kitchen for the first time in several months so this is the line right yes yes sir uh how was that stuff like 50 years old the burners I have that are the only burners at work don't work at all the other one's don't work no are you kidding me no you're starting with that what chance have you got slippers so there's that d ude is that for me uh no it's not oh my gosh Daniel are you actually Expediting I'm expediting all you'll do is just lifting through from that side of the kitchen and putting it to that side of the kitchen but I thought you're Expediting I got to kind of asked me he's got enough to do any of my food up uh that's real hold on Hon hold on one second wow that's yours but I think these three are mine despite the chaos in the kitchen the servers somehow managed to sort it out the pizza here and food is making its way out to the diners knock you unfortunately the speed of service doesn't make up for the disappointing flavor it's very chewy and yummy it doesn't even look like meat this is Alfredo sauce yes and it's kind of chunky it looks like if I could if I throw something else I'll give you a menu how's that okay you know um they think the Alfredo is Lumpy what's wrong with the dinner I don't think he drained all of the it was a bit it's Alfredo um okay your chicken tastes like it's frozen and unfrozen oh no fettuccine sauce look at that it looks like curdled milk are you are you kidding me no care nothing guys I mean I just no wonder the food's coming back what in the hell is this the chicken yeah stop stop Tino urgently that's the chicken we've been serving all night yeah why is it sat in all that like how slimy it is oh my gosh how old is that oh my God stop stop stop stop stop stop Tony two seconds Tina you're part of this what in the are we doing how old is that I don't know look at the color of the chicken green and stinking hold that what's this okay then what we're serving that excuse me look at the way we work what is this what is this anybody I have no idea you've got no idea and this how old's this oh my God these disgusting pigs look at that yeah it's fermented just just just smell that you smell that come on please you own it ladies we've been serving that see them all around the side oh my God oh my God I thought that was basil oh my God no that's not basil I wish it was basil how long does a sauce sit in the fridge to get moldy around the top quite a quite a long time I didn't expect to see all this they're not doing the job they're supposed to be doing and these guys they're gonna have a rough time huh does the town of beaver deserve this absolutely not you should be ashamed I James now walk out there and apologize to your guests and try and do something you've never done in 14 years work together I'm not going out there let's go excuse me um we we appreciate you guys coming out here and and um trying out our a restaurant tonight but uh we won't be having any more Service uh Chef Ramsay has shut us down for the evening hell oh guys guys thank you Dino you're telling them that I'm shutting it down I was just I heard you I was standing behind the door Chef Ramsay did not shut this down I stopped the owners from serving food but I am not going to continue that because you don't realize right now young man how bad you've become so I'm not shutting it down I'm just stopping you looking more stupid did you honestly want to continue serving so you want to continue you wanna you wanna continue serving hi ladies and gentlemen can I just have your attention for 30 seconds oh gosh he has his hand oh after Chef Ramsay discovered rotten chicken look how slime it is and moldy sauce these disgusting pigs Dino and Tina blame the shutdown of the restaurant on Chef Francis shutters down Dino you're telling them that I'm shutting it down and now Chef Ramsay is determined to give a more accurate explanation ladies and gentlemen close to have your attention for 30 seconds first of all my apologies but I'm not going to BS anybody I am not shutting this restaurant down I am stopping the owners serving this disgusting mess from chicken that's already slimed off gone it's a disgusting basil that was never fresh to a tomato sauce has actually caked in mold I am not gonna sit here and play Party to that I'm embarrassed and whilst I am totally appreciative for you leaving your homes to come here tonight for dinner I've got too much respect for you and too much respect for the industry I am not going to be part of this any longer my sincere apologies hey well that embarrassing well what do we do I've calm everything I'm very very pissed off radar it's embarrassing it's embarrassing no wonder they complain out there now I know exactly why this place wasn't making any money fire all right I'm embarrassed I'm sorry absolutely listen I am so freaking sorry let me tell you but those two need to know how bad they've become I'm not going to continue serving food like that I don't blame you I don't want people to come here for that I wouldn't want to eat that either you know I see what's going on and I'm sick of it these kids got a lot of work to do give it up I worked my ass off all my life good job Hey listen I'm here for you I'm gonna do everything I can to get this business turned around but I need you okay you got me I'm gonna get involved I'm not gonna make it easy for nobody okay a little while Chef Ramsay is disappointed with Dino and Tina he remains in the town of beaver to support Tony our turn who has been blindsided by his children's lack of commitment okay this is gonna be the most important meeting with your son and daughter since you've opened that business they need to fight for the jobs I need to understand you are the boss yeah you ready tough love my kids better change I will close the restaurant and they're both gonna be hot seriously I don't think both of you know how easy you've had it you're fighting against each other as opposed to fighting for the future of the business I gave you a chance both the units you guys never did what you're supposed to you know those things have to stop arguing otherwise you're not going to get nothing out of their business I'll sell the building I'll close it up and you know they're not going to get nothing out of it I gotta be dead for you to get anything well then I'm sorry for letting you down promise and I'm I'm will make you proud I want you guys work on I won't work and do whatever necessary to get a restaurant going again I I first let me just apologize that for everything that we've been through for the last couple of years I thought I knew what problems we had and I had no idea that I didn't know and if you give me another opportunity I promise you from the bottom of my heart that I am 100 committed foreign I'm giving you guys a chance you guys better work together you now with all of your slaves more than ever before because tomorrow we are relaunching your father's restaurant and I want to see both of you ready to work my team alongside the research that I've been doing we've been looking at what's not available in Beaver County and based on that research let me tell you levantes needs a dramatic change levantes is going to become an American Bistro see bright and early in the morning thank you Chef see you in the morning thank you see in the morning get ready for change thank you Chef I agree with Chef Ramsay things needed to change and uh I think all of us are extremely excited about the new levantes Bistro faced with a restaurant that hasn't been touched in 15 years Chef Ramsay and his team have their hands full as they transform levantes from an Italian restaurant into a modern American Bistro rice good morning good morning how are we good we're good are you ready to see a stunning new restaurant yes yes yeah okay take off your blindfolds oh my God welcome to the new levantes your American Bistro oh my God oh my gosh it's awesome oh wow gone are those dark and dreary walls take a look how new and modern how appealing it is this is awesome we got rid of those horrendous filthy booths replacing the new chairs new table tops and a brand new Central seating area beautiful thank you so much I haven't smiled in here for a long now one more thing during my first meal I couldn't even concentrate on my food it sounded like a construction site with this thing hammering around shaking away so I'd like to introduce you to a stunning system oh my God yay that's so cool from POS lavu and cephyr Hardware it is easy to use it's wireless and they can be operated anywhere in this building get out this is The Cutting Edge of POS systems it will truly help in terms of purchasing your fixed costs and your profit that's cool oh yes that's cool we're gonna have a new beginner and it's this is this is just awesome I told you day one that I'm here to support you so I have found you two consultants and they run two very successful restaurants one of them is listed in the top 25 restaurants in Pittsburgh Avenue B I'd like to introduce you to Chef Chris onvilly and his wife general manager Jen Von Philly Chris how are you sir I'm doing well good to see you are you well yeah I am Jen how are you my darling welcome good to see you Chris is going to orchestrate with the kitchen and Jen is going to help set up the dying room we're happy to come in and just do what we do and make awesome food so that's what we're talking about they are here on a consultant basis so you need to listen and take that level of expertise and put it into this restaurant and pass that knowledge down to your team Tony Dino Tina I've got one more little surprise for you guys come with me thank you welcome to your new kitchen wow oh yes look at this thing first of all when I arrived this kitchen was so dilapidated I wouldn't even attempt to cook anything from there let me tell you so I made some rather urgent calls to my friends at color equip and I asked them to put together a line of brand new equipment let's start off with an amazing energy efficient Falcon six burner range top of the lime wow when I say top of the range I'm talking top of the range a griddle top underneath that it has a broiler underneath that it has two ovens next to that you've got a two basket fryer from pitco opposite that an amazing brand new steam table from Eagle group and then this for me is the Rolls-Royce a state-of-the-art logic brush stainless steel convection oven this Blodgett holds five baking trays it's amazing Chef you now have all the tools to run this as a successful Russian let me tell you there's no excuse now that levantes has been converted into a Contemporary American Bistro excellent come through please Chef Ramsay continues his plan by introducing a brand new menu to match we're cooking American Classics looks good looks beautiful let's start off with the corn bisque sweet corn some beefy season and served with little fritters awesome next to that we've got mussels done with pancetta shallots garlic white wine butter classic entrees starting off with the braised lamb shank crazy vegetables red wine and a really nice lamb stock and that will just fall off the bone yeah it's tremendous and then finally pan seared salmon with barley salad Grace fennel and pancetta with fresh herbs nobody has a menu like this locally now you can stand out from the competition I think everything looks so good here good anybody hungry yeah yeah good get some knife and forks dig in oh my God that is good it is delicious amazing food amazing I think we can compete now amazing I wanna eat it all I just love it tastes good launch night at levantes but before they open for business Tony has a little business of his own tonight you gotta promise me that you guys don't work hard and make this happen entire game with you guys gave a new given you you guys gonna give back to me believe me I understand you don't have to tell me again down committed I promise because I'll tell you what if you guys don't you screw up this is going to be the end who's that I bought it we're on it so much pressure this evening but I meant what I said I'm gonna work hard and Earnest trust back gonna be watching you guys with the pressure clearly on levantes opens its doors to the town of Beaver Pennsylvania for the first time as an American Bistro good evening folks welcome follow me please I have the New York strip wow that's really high tech heck yeah we aren't playing around anymore with Chris guiding Dino in the kitchen crab cake dipped crab is in our hands right now selling you two dip and Jen working with Tina in the dining room what's this I'm confused I don't have the slip checks on the printer Chef check on the printer got a stack of checks up there yeah I know I got to get I got I gotta have a stack right here at this call right now calling to lamb salmon table number please sorry table number 51. thank you Dino is pretty rough at running the fast size pretty timid I think he's not so sure of himself he's having a hard time kind of grabbing the reins and getting after it container get on top of it gotta work three or four tables at once you're getting confused with tickets look at me yeah your phone behind get on top of it please we're in the now let's go one hour can I get a Time on table one please 71 appetizer how much longer for table three they've been waiting a really long time did I already give that to you are you kidding me Dino needs to get his stuff together or else we're gonna be an embarrassment once again to the entire Community yeah now we're in the now let's go I got this table 43 been waiting here over an hour for food 43. hey Dino 43 what's going on they've been here for an hour table 43. I feel like we we sold that I really hope that Dino catch some quick because if you screw up the first time I'll give you the second chance screw up the second chin you're done with me okay look stop Dino 43 has not gone out oh God it's an hour into the relaunch of levantes and Dino has lost control of the kitchen table 43 I feel like we sold that stop dinner season 43 has not gone out Dino jump the tickets okay jump the tickets what we've got to handle that one first Chris can you stop what you're doing for five minutes join it by the sides Dino wake up a little bit you need to own it let's go if I'm waiting on a burger medium to sell then my next order I'm looking for Sam and midwell burger midwell I realize tonight how much I do need Chris's help I have uh a mountain of learning ahead of me it's just going to take a little bit of time for me Table Three yes Burger Hallelujah check Soul a burger you're welcome I'll come back and check on you enjoy firing okay before muscles butcher's board Dino has a ton to learn at this point but he has an awesome opportunity here and he's the one that has to to make it happen this is all sold we'll be back we'll be here well done levantes is back on the map big time yes this gorgeous Town loved the American Bistro did you hear the feedback from the food I didn't have a single complaint tonight Tina did a great job Dino tonight you've had a first grasp of what it's really like running the fort yeah I did and it's like Chris and Jen ran your restaurants you've got to stick with them you've got to listen to them a big thank you to them both because I thought you did an amazing job thank you very much well done good night guys uh good job Tony two minutes listen that was a tough day I had such a good time you did yes everybody loved it and it's good to see you smiling you have a town now that is in love with your reshma again you can walk out those doors and hold your head up high I can thank you enough you're a special father let me tell you there's not many about take care Captain thank you yeah good to see you love to the family okay I'm gonna listen to you good night good day take care when I came to Beaver Pennsylvania I had no idea that this would be one of the biggest kitchen nightmare Transformations ever there are still two very big question marks remain one's Dino and the second one's Tina will they finally step up and satisfy not just the father but their customers too this is a very close-knit town and I guess we'll just have to Leave It to Beaver wow in the weeks that followed and table one Janae good evening how you doing Chris and Jen continued their training of Dino and Tina they need to see you hustling too they're going to hustle as much as you hustle and with brother and sister working well together how's everything going it's going okay I was coming to check on you Tony can rest a bit easier knowing that his children are in control and that the future of levantes looks great all right let's do it next time Long Beach California an Oceanside Community located 20 miles south of Los Angeles nestled in the heart of this vibrant city is Nino's a family-run restaurant opened in 1958 by immigrants Inga and Vincenzo pick up to America Vincenzo wanted to open a restaurant and that was his team how are you doing tonight yourself welcome to Nino's Island outside here in the kitchen it was a lot of work but it was a lot of fun too we had a great time you know I'm glad you enjoyed it my Dad ran a restaurant with an Iron Fist and we were the best that you could be it's hard now because he's 88 he's on the onset of dementia and in the last several years has separated himself from the restaurant who's taking table 11. I have no idea do you have table 11. ever since my dad retired my brother Nino is supposed to be the restaurant manager all I can say is he's the worst employee here he loves to run up the tables and go hi I'm Nino thinks he owns this place he needs because his name Nino's however my dad has told him Jack in the Box the owner no B name of Jack pick up Table Six please I'm really quite tired I didn't sleep last night terrific thank you Nina works here we pay him but basically he does very little he sits in the office and watches TV if he wouldn't be our son he wouldn't be working here house table 11 coming along they're almost ready because my brother sits around a lot and doesn't do anything my sister Karina and ahai have helped throughout the years substantially you must have put it there dude I don't have any hair you know you're making it worse they're Liars no they're not my brother's 60 years old and he acts like he's 12. that was inappropriate what you just did this is my parents Legacy and he's going to run this restaurant into the ground you're alive sack of I got a brother and sister they think they got better ideas my brother and sister asked Chef Ramsey to come without consulting me and I have an ill feeling about it forever and you can see that detached from reality that he doesn't see how much Mom is suffering they're freaking Liars this is a woman who always pays her bills on time and she's having to take money out of the retirement to pay for this restaurant to keep it going I made a promise to my husband Vincenzo that I would keep this restaurant going but some night you have 10 12 people coming that doesn't do it the last thing I want to do is close to do is put a lot of love we put a lot of love in this place I'm at Nino's Italian restaurant which is owned by one family for 54 years and in the Russian business that is unbelievable sadly things have gone horribly wrong over the last couple of years I'm about to find out why well I feel like I'm back in 1958 hello hey how you doing nice to see you my name is Incan Binga I'm not very Italian no I'm from Germany from Germany my husband is the Italian I see your husband's Nina Nino is actually the Sun so there's you and your son all running the business and uh Karina and Mike they're also my kids and they are here many times and how about your husband he is kind of a tired it'd be nice to meet the family can we get everybody together oh sure chat everybody for ketchup is in a bag there's Mike this is a baby rice so you're the oldest yes I am I'm the one that's going to be 60 pretty soon I'd like to catch up with all of you now let's okay going somewhere a bit quieter my brother Nino tells everybody how hard he works and that he runs this restaurant I'm sorry do you know he's not going to swallow your BS for one second so how good is the food how would you rate it out of ten Nina ten a ten wow yes Karina I would have to rate it as a seven it says Michael what would you give the food I would give it an eight so the food's good that's great and what's your role I really don't work here all the time I had my own career right as my sister does uh I help out whenever my mom calls I'm Johnny on the spot you know the restroom's named after you what's your role the person has always been in charge was my dad and then when when he developed his Alzheimer's I stepped up in this business wow what do you mean I I get here early I do the remaining things as janitorial vacuuming cleaning of all these plates and cleaning the restroom scrubbing the toilets washing the patio that's just from eight until about four maybe weekends usually I'll come in for extensive cleaning sounds like you do a lot of cleaning cleaning what are you talking about the restaurant is a mess take away the cleaning what else you do Karina um help me out there's no key person there's no one really directing the kitchen on how the portion should be how the quality needs to be consistent you know you need to be working in the kitchen when I worked here and Mike worked here we jumped in the kitchen they don't want me in there who the chefs the chefs they're very adamant about keeping that kitchen to themselves it sounds like you put over a barrel now because like everybody's kind of running the restaurant I hope Nina was running it not really no that's not true but Nino's here Nino isn't here he's here at lunch so he doesn't run dinner are you here for dinner yes I don't understand why you're not here lunch and dinner get something my mom and I are constantly frustrated with Nino's doing everything half bath and so Mike and I have to come in help the family wow this doesn't make sense it doesn't make sense you irritates the crap out of me he spends a lot of time sitting down with customers I mean not just visiting promoting the business sitting down and talking for long periods of time in the middle of lunch and he's the only restaurant manager I think you'll find anywhere that has lunch at lunch time it spends a lot of time in the office watching TV this is not even true he's not here he's not here at eight in the morning when I get it why would I come here in the morning I watch TV the television here is 40 years old and I have a high def at home with all the all the channels I need why wouldn't I just stay there I get here tell people you're working because nobody's here so you can say whatever you're doing right stretching the truth it is not my brother never tells the truth coming from a pathological liar I take that as a compliment he thinks I'm some kind of nut because I I'm in a recovery program that has nothing to do with that you're just a liar he thinks he's like I'm living in a fantasy world according to him no I think you're the greatest World by the way you act here my honesty feeling is he doesn't do crap here he does a lot of things I'm talking he makes everybody believe he does crap just like last night he ran up to every table and said hello my name's Nino that's not true Nino please you let me talk Mr always talking I see that all the time that's why I kind of stay back from here because I love this damn restaurant and to see it just being run down drives me freaking crazy to my opinion he doesn't do crap my mom will admit it my dad wouldn't let my sister admitted that I will come out and say it passionately doesn't do crap while the family in Nino are in complete disagreement over his Effectiveness as a manager thank you they were all in agreement that the food at Nino's is good how are you hi good how are you yeah nice to see you are those Brothers always buzzing heads like that are they always arguing they are wow um there's a steak on there egg plant as in two separate words yeah it is she may be sort of joined yes and I noticed this one as well down here one meatball no they're gonna be like it's one word meatball honestly and you know what I'll go for one meatball one eggplant and keep counting okay thank you got it excellent Michael um listen yeah I I appreciate your honesty and I know it's hard but I always feel like someone's blowing smoke on my ass my brother's foolish it I'd be surprised if he worked two hours a day and that that's pushing it would you not feel guilty your mum working twice as hard as you yeah she better damn night that's what I'm saying why is he not here helping you he doesn't have another job he complains about not having money not taking the vacation either come here at night or get another job sure all right you okay yeah I'm okay I'm okay guard sure I just ask before you make any judgments I'm not making any judgments on you at all I'm I'm listening nobody's here at eight in the morning when I'm here and and there is there is a job that's endeavoring I mean all the way you know and I I get back behind here you know I get underneath there I get the place I get up there and it doesn't take that long it takes about an hour and then I asked to do the prep work it's just a voiceover it's just stuck to my jeans oh my gosh so have a look at that under there oh my gosh how many bits of gum are there there is uh four pieces of gum so you do all this cleaning they haven't looked down there I don't think you should do that during the business hours in front of customers what time would you like me to do it come here at 8 in the morning with me I shouldn't even be able to do it tomorrow morning and I wouldn't do that in your restaurant either or you wouldn't find gum under my tables Nino is a ball of excuses he's just wacko gosh this is full of cobwebs bloody hell didn't get to that one bloody hell definitely didn't get to that one everybody else was done right yeah right have you seen the size of that cobweb there have you seen that that's dust now that's the cobweb didn't see it without the lighting really yeah how often do you clean every day you know this is something that takes a lot of consideration I I you know you can be on this here for months I start at one end and then finish at the other end and then I come back on this one oh God this is the eight in the morning effect five days a week three years let's see how is there a bathroom nearby wash my hands yes sir he should have shut up about cleaning I don't know what he's cleaning but I wouldn't hire him at my house I promise you that oh what are the pictures of these are me cleaning and pulling down all the all the bottles every single bottle I've never seen pictures of cleaning that's the first for me well that's because my brother's always questioning that I do it I don't know in the first place why he took pictures if it's clean you don't have to prove it with pictures you see it right this is a chicken piccata it's a lemon with capers and mushrooms how do you like this one Dreadful no chickens all flowery slimy okay come over Nina so I just said to Megan let's just touch that I'm not going to touch it with my finger so what I'm trying to say is all soggy and Flowery so it's good I mean I'll do something like that in the kitchen but not in the dining area that wouldn't be appropriate I wouldn't touch food you sit me on the table full of gum I've got cobwebs coming out my earlobes and now I'm asking you to touch something flowery and you say I wouldn't do this in the dining room all of a sudden you've got this level of concern yes I do because that's food right there and you want me to touch it this is food that you've given 10. what am I supposed to do always to be honest with yourself and start around and that's around ready to get real the chicken is slimy and furry it's got raw flour on the outside you refuse to accept it because you're in the land of not Chef Ramsay is sounding like an ass too much flour and it has no flavor and it's a very delicate chicken and it's delicious he said the picada was disgusting this guy is disgusting oh and that's my one meatball this is your one meatball excess thank you oh that taste 54 years old mush disgusting and just Dreadful Nino come on you rated the food on a tent so far what I've tasted I'm embarrassed that's too bad the meatball soggy Bland and just hideous with the salty Mariners sort of matter of taste say that again it's a matter of taste that's not a matter of taste when was that made two days ago really I saw him make it Bryce can you ever worry with the chef I know you're scared of them but ask him I'm not scared of them and I'm not scared of you what's that supposed to mean you threatening me I'm not I'm not a person that's scared so don't use that word please I asked you to step up take some form of responsibility and go in there and ask him so are you gonna let me continue eat or you want to what do you want to fight like confrontation we've been talking about something physical now can you leave me alone let me finish my lunch yes I will and if you find the balls that going out to Chef when he made the meatballs it'd be greatly appreciative by the way there's Turtle bottles above the fish tank wow Valentina when did you make those meatballs that's right that's unbelievable Friday I find that hard to believe because today is Tuesday that couldn't be that couldn't possibly be thank you and this is the uh wow thank you very much you paid him this weekend or Friday he made them on Friday yes and today's Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this sauce for 54 years yeah and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needs to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding like you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring I'm staring at it as well to be honest I really don't know what's in Nino's head are we done it's almost like he's completely mentally unstable I'd like to have a quick catch up with you Mum Karina and your brother okay let's uh let's go next door um on lots of words honestly I'm depressed dish after dish was a disappointment and then you rate the food 10 out of 10 perfect it's the best of times what I've ever had I have a lot of friends that come here and eat your circle of friends isn't keeping the business afloat let's get that right and let me tell you something the chicken picati chicken was furry and slimy the meatball we discovered was made five freaking days ago but for some bizarre reason you'll convincing yourself that everything's fine what you have proven to me is that you are not in a position to take responsibility for anything except cleaning for the first 40 minutes of meeting you all you told me about was the cleaning you're in denial you're refusing to listen to the negative feedback regarding the food and yet you've got pictures of yourself cleaning the place hello I didn't take those pictures you are happy to show them to me well you you were indicating that I don't do anything cleaning is basic like drinking water and breathing air and that is not management Nina there's the lady there that's got all the weight on her shoulders and I don't know when you're thinking of getting responsible but let me give you some piece of advice hurry up will you um I'm just saddened I think ready because it doesn't even feel like his family run I'm gonna go for a walk I'm sorry I really got the sense that he came in here and I'm his Target he's 100 right you're the biggest problem here and if Mom could initiate your early retirement would be the best thing okay you're being entirely unfair and dishonest about this I can't stand seeing this place run like crap this fighting has destroyed okay well then I can't come because I can't stand watching it it's not maybe you're taking nerve pills or something I don't know I can't take it don't take nerve pills okay but I'll never take it why are you yelling at your mother because you're saying the fighting like like I come in here just to fight no I come in here you two fighting you need to talk yes so maybe we stop saying the word fighting dogs wait that's what it sounds like to me he said this is not a family and I know it's not a family okay Chef Ramsay has quickly identified the two biggest problems of the restaurant Nino and the food but he's about to learn a whole lot more as he watches how this kitchen functions during a dinner service well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird very weird indeed oh man what is that it's chicken I thought it was loud it's not it's chicken wow so dry bloody hell can you get me neat at this please Nina that's a chicken it's dry planned and it's just been reheated now for your pasta dishes yeah sure I like the taste that is not the way to cook I believe Chef Ramsay may have exaggerated it almost sounded like it was unsalvageable throw that away pleasure I don't really want that safe for a dog okay you have the cauliflower pancakes this is yours as the dishes leave the kitchen reasonably quick complaints from customers are almost immediate this though like this is supposed to be the breading I think this is no good hey look at that yeah I'm sorry for that it's pretty good way too much grease oh no what's wrong with that oh Jesus Christ you are kidding me what is that come on guys this is an example of Nino not knowing how to manage this restaurant he should be in the kitchen making sure that our food quality is consistent okay where's Nino location that's what you need to do I haven't eaten anything all day are you kidding me yes eating dinner with my mom and dad out front we should be working but if he had the initiative the assertiveness to take over we wouldn't be in the situation there is a frustrating thing right now because I look and he's like in my right periphill at all times and you've got your poor 78 year old mother standing out the front Clinging On I've got a mess in here oh mushrooms and my God play the meatballs yeah when they from uh Friday these are from Friday as well look at that how old is that to go that color and I have a feeling if I ask somebody they'd say no doubt from Friday what was it made how old is that it's uh from Friday Friday again busy day Friday have you seen inside your Refrigeration yes absolutely we actually do a full full thorough cleaning every night if you've got two of this yes sir look down there the back there yeah there's some product on the ground so what on the ground mushrooms yeah there is and if you any idea look this is this is here this is just left there my God what's that it's pepper you've been serving this all night it's not even scaled you're the man that gave me 10 out of 10. come on then right I don't know what to say while Nino says he takes great pride in the cleanliness of the restaurant what's this Chef Ramsay discovers another horror story in the walk-in that is rancid how long does a red pepper take before it goes that rotten just smell that it can go fast like it was it can go faster than you expect how would you feel if your customer saw that that's what I'm trying to say to you that I mean I'm sorry it's there but we wouldn't take that and serve it to somebody no but what I'm trying to say is that signifies how this whole business is run I'll give them on that refrigerator I'm horribly disappointed about it but uh it's impossible to do everything properly you're not doing your job to the best of the ability that's necessary to run this business if you want to say that that's I'm sure that's your prerogative It's Not My Prerogative I'm watching it I'm watching you doing it by the minutes I don't have the authority to assert myself you do you just never have your mum wants you to step up I'm so confused she wants you to do it uh you're nearly 60. is that true what you just told me he has no power because you won't let him that's not old that's not the way it is Nina why do you tell stories like that how many times have I gone in there and tried to to assert myself when is it two or three years ago I had to go in the hospital you were completely out plunk I had a relapse and ended up in the hospital what I saw was so disgusting hold them down and I made a bad decision she says a resentment about it and I don't know what I can do about it do me a favor yeah I need to spend two minutes with your mother now all right yeah I feel for you I'm I'm I'm I'm I'm sorry I didn't realize he almost died I'm sorry yeah are you holding against him or is it down to the actual work and commitment I think it's the working commitment is he lazy what is it yeah I am here to help you you must understand that yeah yeah can we meet first thing tomorrow morning thank you thank you as Chef Ramsay has made a commitment to Inga to help save the restaurant good morning good morning he knows his next step is to make sure that nino is committed to changing his ways so this morning he fills England on his plan right now Nino thinks every day but this restaurant's not going to close because you're going to continue funding it if he starts to understand that you've had enough that may wake this guy up so here's the plan I'm gonna board up the whole front of this restaurant so it looks like the business is closed I'll be hiding around the corner and I'll be around there and I want to hear what he has to say to his mother when you say I'm shutting it down it's about him showing you hunger what he can do that he can't do it exactly that you with me yeah perfect sick hi Mom what's going on I talked to go on this morning and I decided to close that business I cannot do it anymore it doesn't work is that what you think yeah all right fine and all you have to say well mom is your restaurant you're the one that has a decision on this but I think we should keep it open that's my personal opinion I I don't want to give up I know we can hold out and do it I cannot put any more money in this place I'm willing to fight to keep this restaurant open do you have some suggestion how we can do that we have an expert in the restaurant business we can ask him you really want to do it yes absolutely hi Chef Ramsay hi how you doing so 54 years in the making and the business is on the brink of closure you're part of that failure yeah do you understand what that means yes I do Chef it's got to come from you Nino I'm from it take control Nina I shout no more excuses just be on top of everything I'm well Imam the business is going to have to become a new priority number one number one at this point I believe Nina really wants to turn his life around and he wants to do what's best for the restaurant and a family well Nino says he's committed to change how are you doing Jeff Ramsey feels it's important that he shares his news with his brother and his sister okay the lack of commitment with Nino has been going on for far far too long and your mother stepped up and told him about enough and Nino to his credit turned around said mum I want to do this I'm committed yes I don't believe that Nino you've been in denial for a long time what your responsibilities have been you made so many promises to all of us over your life and this time you need to be in charge can we teach you that this morning and this is the new Nina maybe for three four weeks but then he'll revert back to the old Nino I I'm asking let's get out of the past what is it we can do from this point to move forward and treat each other with decency and walk away shaking each other's hands okay no more excuses no more denial I need you to be the big brother that you're supposed to be to this family I'm going to be much more focused on doing things that make the business more successful and and that's the truth Michael let's go for it thank you I am willing to give Nino another chance for God's sake he's my brother I believe he can change but I'm not gonna make any bets on it now that nino is willing to take the reins and the family is ready to move forward Chef Ramsay gives this restaurant its first facelift in over half a century good morning good morning Chef Ramsey are you excited yes very bad a lot right take off your blindfolds oh my God this is so incredible it's unbelievable are we in Nino's I know there's a sign that says ninos welcome to the new ninos I love the lights I love it we got risk of the drab brown color and we lighted the walls up yeah thank God yes yeah gone are the Chianti bottles cluttering the ceiling and Gathering dust now we have brand new light fixtures made from old Apple baskets I think it's hot I'm speechless seeing all of this it's very crisp and clean looking welcome wonderful this is amazing oh my God I love this first of all we have decluttered this room painted it fresh and these Beauties here are hand maze family tables oh they're beautiful what do you think this is the greatest thing because this reminds me of Germany the people they all sit on tables together and they have a wonderful time I think it looks great we have the old ninos for 54 years it was time to freshen it up I think it was this change we can be here for many more years oh you kept our old picture of course I did you like it darling I do oh no don't get upset come on I'm so grateful I don't know how to say thank you I want to be happy I got so happy I'm so thankful to you please this is like a dream come true I I don't know how to thank you fall back in love with this amazing restaurant definitely I'm speechless and I'm really really great thank you thank you to match the new contemporary design of the restaurant take one menu and pass them along please Chef Ramsay has created a rustic menu to complement it it looks delicious it looks like it should be in a painting very authentic everything's imperfect now enjoy the food okay delicious oh my god wow parmesan Bravo it's relaunch night and Chef Ramsay has a new important job for Nino running the kitchen you ready yes sir you're gonna be Expediting absolutely and stay on top of it we are not going to argue in front of the team yeah yes this is it hi welcome on a rainy summer night it's so much brighter so much I'm getting so much yeah but yeah I love it yeah too I'll try the ricotta kind of Italian sounds good fire up number 15 15. at this point it's time to step up and finally convince Chef Ramsay that that I can do this job that I can expedite okay deals up Chef we're ready behind us with Nino managing the kitchen all right here we go bam pasta food is coming out at a steady Pace we have a Bill yes but as more orders come in are you going in okay we need to slow it up back out there Nino is starting to get overwhelmed is that another one yeah Nino is that right somebody's having a Ministry for entree yes it is you sure yes then how can there be five entrees all I want to do is make sure we check in so we don't screw the kitchen well I can I can check back he's at table 12 he'll be right back let's go Nino's started getting backed up and overwhelmed so I would do everything I could to stop it this set just disappeared Okay so we've got issues I got it I got it oh they want all that they want all this at the same time okay I found out actually Mike I got this under control I need a margarita pizza Valentino and a cheese tortellini hold on one second Mike just kind of asserted himself into the line and and I can see that's going to be very combative of Brewing at the pickup window or really slowing behind excuse me I can't see over your stomach what table is this lasagna you know please don't sleep on the counter stand up like this I can't see the checks you know please just stop being angry I'm not being angry just please stand up posture yeah yeah yeah yeah yeah right I need a calamari appetizers and a veal you got to give me table numbers man sorry you really do you got to help me out we are clearly not table 12. I can't even take this man pick up table five Cavatelli spaghetti meatballs I need a calamari pickup appetizer and a minestrone don't talk to me like that or we'll come back there and have a nice talk you got it he talks to me like again he's going out the door it's relaunch night at Nino's I need a calamari pickup appetizer it's 20 people talking and Michael was pushed Nino out of the way and is trying to leave the kitchen Mike I got this under control but unfortunately he's putting the relaunch in Jeopardy shut up don't talk to me like that or we'll come back there and have a nice talk you got it let's keep it calm okay okay I'm calm as a cucumber right now sure why don't you go outside get some fresh air you got it it's Nina table's fight yeah brilliant right now Anthony you here on the whole place exactly yeah head chef Expediting you've got to stay like that exactly I need a color mine for five I need a calamari for eight excellent let's go order up Michael yeah can I have a word please don't let them let this spoil just take a big deep breath I can't turn off my emotions like that you're letting that just spoil the whole thing and when I'm not here and your brother pisses you off you've got to show some form of control hustle control don't let it spoil the night yeah okay okay I appreciate it I'm waiting for table two whenever ready here we go fire the lasagna I'm gonna take this to table 12. you got it thank you here's your calamari you need it thank you everything's going well right now you're doing good and the steak it's really good feels very good this is everything I'd ever wanted for our restaurant and hoped for I'm so Overjoyed it's it's surreal right now did you already get that number seven finish finish I can't remember the last time Nina worked that hard I hope they're going to be here many more years including me just with a little less work that's the last ticket out good well done yeah cheers that wasn't a perfect evening but thinking that nothing's been changed for 54 years it was never gonna be perfect let's be honest yeah Nina you didn't disappear you stood there and took it well done thank you I think you did a remarkable thing for us and uh I want this to work 100 with all my fiber if you stick with it and Michael how would you sum up tonight it was just very confusing you know it's a new look new menu you know we'll see when our what our regular customers think too but I can't speak for them sure do you want it to work yes I do yeah I'm unconvinced you actually want to change let me tell you well I gotta go tragic this has been the best day of our family's life and um Mike is being a complete it's really disappointing to see him walking out and being so ungrateful I hope my family could get behind all this change and really support it I'm hoping too look after yourselves will you please and look after each other good night good night thank you so much thank you good night when this restaurant started there's no internet man had not landed on the moon and there's no such thing as a color TV but there was ninos and the only way this Russian can continue is if the family put the past behind them I'm not sure if they can but I'm really hoping they can do so wow Nina he can clean and take photographs as well in the weeks that followed although Michael distanced himself from the restaurant the rest of the family has stepped up fire up nine yeah and seven and a fireplace Nina was working harder and is taking on more responsibilities but the task of running the business on a day-to-day basis still falls on inga's shoulders time job I do want us Karina has increased her Presence at Nino's in hopes that the 54 year old Family Restaurant will live on as a legacy for generations to comeBoston's North End also known as Little Italy is home to Cobblestone Straits over 80 Italian eateries including the Galleria 33 a family restaurant opened in 2006 by sisters Rita and Lisa in 1965 my dad moved here from Italy worked in a few restaurants and in 1985 he was able to open his own it's called Lost Aria there was immediate success in Lost area my sister and I grew up there and worked there are we going to call my mama following the success of their parents restaurant and with their parents financial help Lee Lisa and Rita branched out and opened a Galleria 33 just under a hundred feet away when we opened we expected Galleria 33 and would have immediate success because that is what my father found let it be a reservation we figured at some point we would get busy but it just it never took off everybody's abandoning us where are they all going I don't know not only do we look at each other and try to figure out what's wrong with it I'm not sure I know what to do we start doing crazy things like I'll stop blaming it on the weather whoa it's too hot they're coming today it's snowing it's raining they can't park and walk and it's beginning of the month nobody has money they have to pay their rent these are not our clients all they got shorts on there's a game we've taken the tablecloths off we put them back on we lowered the prices we put the curtains up we took the curtains down put 95 at the end of the prices my mother's thought of why this place didn't work was because the are you ready for this the font on the menu was too small my head is killing me where's that coffee you want Tylenol I don't know how to fix it I don't because I don't know what's wrong with it I'm pretty sure this is what a nervous breakdown feels like I know what the problem is it's the owners they want to get slapped tonight huh slap left and right get the out of here they treat people really bad go talk to the customers go entertain them while they're waiting for the food they are very unprofessional shut up don't answer my stress today Lisa drinks in real smokes everywhere am I like the only smoker left in America everyone makes such a big deal about me smoking and that's my spot we're like staffed by a bunch of nuts Rosa could you not do that thanks I hate you we need help we really do I think after so many years of this being unsuccessful we're slowly not caring not I shouldn't say not caring like we're we're used to it these are a lot of films for real getting very nervous right now there's so much invested and if it if it doesn't at some point start to make money this could be the cause of my mother and father like losing everything they built so much and I don't want to be the the reason why you know God forbid they would have lost everything that's why it's pretty sad wow there's a lot of Italian restaurants I Gotta Throw my gum and I can't swallow just spit it over there way hold on I did it that was difficult I'm not swallowing mine I'm Gonna Keep My Breath minty fresh oh man bye wait a minute hello how are you ready how are you I thought you were customers your customers I'm so sorry no no let's go have a little scene do you normally sit out there I didn't know he was coming he just came with a bat out of hell and went inside he didn't even stop first of all I'm happy to be here you guys are Partners right yes uh give me a little bit of background our parents um opened lost urea in 85 I was four oh your mom and dad have a restaurant in Boston yes Five Doors Down yeah correct right across the street diagonally you're kidding me I know I just walked past it yes you did so we decided let's try and open another one we know what we're doing we thought Galleria 33 what does that mean 33 comes from where I was 33 when we opened nothing to me well you're not 33 yet wait till the fabulous things start happening when you're 33. the gallery was like art gallery gallery we wanted the wall to be replicas of like famous artwork and we hired this painter if you can call him that we started to paint naked cherubs and we had to fire him naked cherubs all right they're on sale they were on the ceiling they were on the wall there was a woman with her breasts out like eating dinner who eats dinner like that who eats dinner in the nude I swallowed it so you stop chewinger I don't normally we should be selling it either I was afraid of what you were gonna say if I said yes I was chewing gum and now you just swallowed it yes I went to Catholic school so we just have to take the gum and put it on our nose and spend the whole day like that so I mean I don't know why Chef Ramsay would have told me to put gum on my nose so tell me how's business I by the skin of our teeth it's like really no every single month we're not getting by wow I think you said water Sarah honey oh never too early it is Lisa loves wine she likes to drink whilst you're working have a couple of glasses she drinks I smoke and she drinks I mean since we're airing my dirty laundry oh I let her hair around cut that out don't say that she drank so this is great I didn't think Rita needed to tell Chef Ramsay that I drink I think he would have probably seen that tonight anyway how's the service well the servers here are very temperamental and I sit down for hours at that table and behind me sit down they don't bother checking their tables cleaning anything the customers would have to get up with their credit card things so they could pay are you kidding me I swear to god wow I get really nice Customs here and they should be getting good service thank you for the update is there anything else I need to know before I get going uh well uh the chef is my ex-husband say that again I was married to him the chef is your ex-husband sounds like a soap opera house yes so the ex-husband what's it like working together on a daily basis is it brunch he's difficult doesn't he criticism well but he was the Cocoon he can't cook it it's because these are my parents recipes that he's cooking he has the recipes of his own oh no no no my dad trained him he wasn't a trained chef no no no my head's spinning my head's spinning after an informative meeting with owners Lisa and Rita Chef Ramsay is anxious to try the food enjoy thank you you're welcome to me made by head chef Doug who happens to be Rita's ex-husband he's so nice I like him he's gonna eat now he's going to eat I was saying this is so nice you know something I'm starting to tremble but I see you tremble I'm trembling inside oh inside how are you I'm very good I'm Sarah please Sarah nice to see you tonight so how long have you been here about two years two years you know you need to take those heels off because I can't see they're too big but don't stand in front of me no they don't see me I arrive this outside is that normal it's very normal here Rita mentioned about Lisa drinking on service does she drink at the end of the night yes she drinks to our customers are still here oh dear the owners they don't know how to run the restaurants and they don't want to improve themselves to improve the restaurant there is no organization at all not here not in the kitchen nowhere wow that's not good they have no responsibility they have no concern it feels like this place for them is just oh I'm working you're not really working they're treating like like their bar as opposed to their business yeah why is it she said that because she's an imbecile that's not even true she's a Trader Benedict Donald skank uh I gotta go for the homemade Yorkie thank you gnocchi yes please and then a chicken marsala please yeah I'll go for the veal Paradiso okay okay what else I'm really hoping he doesn't get the seafood ravioli they're not they're not good we have seafood raviolis special oh my God I'll take it why not okay Lisa this is selling them very only special what is wrong with her you know I hate Sarah please tell me you didn't order the raviolis they've been complaining about the ravioli special Sarah all weekend why did you even tell them go ahead let's look at that who will know about it no Sarah it isn't no that's actually not the case of it you're a freak and that was a crazy thing to do I'm gonna kill her foreign wow he must be very hungry uh sir you got two seconds I'm so afraid right now why coming next what's your first name Pat this for me is a New Journey in life because I've always been a shoe salesman seriously not a men's shoes I was gonna say um right it's yeah I don't really I don't even want to deal with that how would you rate the food um the only issue is that I cannot eat Italian food because I'm gluten intolerant so what are you here I'm a combination of everything I'm like manager slash I see you're the manager everything else oh it's a slash everybody I didn't know that see the manager of gallery gallery general manager slash uh shoe salesman you're a host the first person I do it all wow uh Rita yes uh is Pat series general manager he is the boy you're not the general manager I just assumed they're wrong are you soon just assign that role to yourself I'm sweating I'm sweating you're sweating yes I'm myself I'm also shooting myself he's the he's the boss man and I fired him and let me explain to you you fired it it fired him what are you fighting for because he told me that he was more important than me and he got me on a bad day and I got upset and I fired him sir so you know what he did he got an umbrella because it was raining that day and he got an umbrella yes and he would walk by and look in like a very sad puppy I'm like this poor guy so I I took him back I took him back and now I just let him tell himself who's the manager for everything that Pat does right he does five things wrong go now go oh thank you God he's so crazy that it's like is it really worth even having him here he's but it is I love that that's good you don't feed him because he's gluten-free right he's so full of he eats oh he's like withering it away well he's got that great metabolism I wish I had it but we do feed him please don't think we don't feed the staff no I'm stopping okay okay enjoy I mean honestly I haven't even tasted the food yet oh my god wow why did you do it to me she's just out of my sight nope as a homemade gnocchi accents and it's all homemade yes I know yes or no Frozen What Frozen no come on but they're homemade that's why they're homemade and Frozen yeah thank you please a little smile a little smile anything at all please eat it my life and just pretty pretty solid almost like a golf ball not nice Rita yes two seconds though at least you can come as well still hiding behind the coffee machine what are you drinking no no no no no no no was a like firm solid and just like dry Bland but they're made here well we make them and then we freeze them because we don't want to run out of Meatballs yeah when they last up to two three days in the fridge and the difference in having them seared and cooked in the sauce rather than defrost it differences night and day okay uh yeah oh my God this is the beginning of the end about 20 minutes ago I was wondering what I you know what I got myself into this is not good I'm scared I'm scared with Chef Ramsay beginning to question the food like a golf ball sisters Rita and Lisa are looking to Chef Doug for some answers I'm not going so well the meatballs are frozen fresh every few days well yeah we make them fresh over today I don't know how many Italian restaurants you spend the restaurant that I know they freeze stuff what's in that cup it's coffee Rita Paradiso what's inside the veil prosciutto mozzarella wow it's like someone's throwing it from my plate please God make them like that at least really bad just gnarly overcooked Bland gross what the hell's at me it means he didn't like it in a nutshell how is it that is definitely not Paradise let me tell you it feels way overcooked very chewy salty inside salt is a mess was it tomato and vodka disgustingly bad wow wow thank you well let's just pray that he says I just want somebody to kill me at this point what is he gonna be eating next oh yeah Seafood that was the one thing I was hoping he wasn't gonna get like the one thing they have the seafood ravioli and when were they are these fresh or no Frozen do you think customers come to the North End to come and eat in a restaurant with frozen raviolis definitely not I won't myself serves fresh ravioli and then nobody serves fresh ravioli anywhere homemade ravioli in this neighborhood these people don't even know how to make homemade ravioli that's a god honest truth I bet you if you go to the restaurant across the street and ask her do you want to make a homemade ravioli she look at you and make your Monster Ball she doesn't know wow disgusting just layers of Gunk so this is special actually it's so special that we have 12 months a year which is a special of the year wow do I feel special thank you um and in two years has he ever changed it oh so it's a special every two years we have that we never really do even worse I want Sarah to strangled you know she's having a good time because it's not her business on the line but I got something for her it's special every 700 days I'm so sorry I don't know what else to say oh man too much this is too much I want to go die in a corner somewhere wow chicken masala yes and it's fresh and it's fresh accent it's just the size it looks more like chicken and mushroom soup he's talking he's whisper and it can't be good if it's a whisper it can't be good uh wow wow wow I'm hoping it tastes better than it looks you know Live It Up Girls there's a Michelin Chef in here ripping our food apart you guys are giggling away and I'm about to throw up salty salt and everything where is he way too sweet and just land no salt is Doug allergic to salt I don't think so I didn't realize Chef Ramsay would be so unhappy it's been kind of mean only have Tiramisu and we are even out of it for real so you run out of desserts yes isn't that crazy we're out of theorem so I didn't even know I really didn't Pat two seconds Bud quick I need the manager the Western Austria yeah can you run over there and get me one portion of tiramisu I am starving one fortunate okay quick as you can keep going get a piece of tiramisu he's on his way there he goes whose idea bring him a fork he doesn't like anything so he's not gonna like that either hello excuse me can I can I just couldn't say hello to mum again first I need to do something um amazing whose recipe is that your recipe really good really good neat we got a winner from Lost area what happened Chef Ramsay horrified by the food what the hell Lisa and Rita's day is not exactly heading in a positive direction all the fridge bro I don't even want to say what else could go wrong because God might answer me and it's unlikely to get any better as Chef Ramsay meets head chef Doug how are you go away first name douglas douglas let's have a chat with the owners just stand next to your uh wife X yeah sorry it's okay um first of all how long have you been cooking since 94 94. and you're the head chef if we can call it that you're leading the kitchen let's get it yeah yeah okay when they let me anyway who's there who's they yeah he certainly doesn't mean me because I don't hold you back to do anything who in the hell are you talking yeah I'd really like to know I know you're not looking at me some things that I want to do in my way you know it's always like she wants full I'm gonna be in the kitchen and I want a full control listen I want to go back to the food this man is taking time out of the schedule to be here I want to talk about frozen meatballs okay okay who's running the kitchen I do okay let's talk about lunch yeah the food was dated Bland boring and way below Park in one of the most competitive streets anywhere in this country it was last time you went out for dinner in the neighborhood I don't know he doesn't eat Italian I just got to Chinese food sometimes Chinese food okay what about the meatball meatball we make it and then freeze them freeze them yeah and the real parodies way overcooked just drowning swords Doug customers cook better at home the food would shocking you can just no seasoning no care honestly you're not giving your best the homemade gnocchi it's not homemade right well I know how to make it I used to make it every day ravioli I used to make those too bad you know there's a pain in the neck I need somebody with extra time to help me I would be willing to help make pasta I like to make coffee which I mean doesn't respond you know we're running a business I know wow and what is it between you two why is there such animosity there he's just that's just him that's just him are you lazy no I'm not what I'm trying to say is you've just gone through the motions no I'm not you are you're not making anything fresh you have turned the restaurants into something dysfunctional just for convenience you knew I was coming today right yeah you know so why couldn't you cook for me from the heart because you're special they're not going to treat everybody special so you feel better serving me Frozen than you cooking your best I just being honest let me ask you this how can a seafood ravioli be special if it's frozen and has been on the menu as a special for two years we get it frozen what's so special about that you've only got one dessert on and even that ran out a week ago we do have where is it then um no don't you don't you don't know do you guys communicate I mean help me no I know I know but there's really not much that I mean you can't even get through to him so how am I supposed to you're the owner I know you think this restaurant has a future serving frozen meatballs Not only was my lunch Bland disappointing but whatever little customers you've got now I'm amazed they're in here and I want to see this place function I want to see how you operate what you do I want to see how you run the line okay I'll see you later thank you oh my God his love to the building that was really really hard stop looking at me Pat because this is your fault it would have been easier to have been hung by the roof by my toenails oh god well guys don't have any respect you could make some pasta no I can't and get rid of those Seafood ravioli I want them out of here okay I hate you this is your idea no this was definitely your life no this was definitely a presents no it wasn't I'm gonna go smoke listen tonight if anybody does anything crazy you are fired Rita tell them to chill out cause I'm leaving tonight if you with me I'm really leaving Ramsay I don't call them Chef I'm calling him Ramsay and that's what I'm calling Mr Ramsey at least call them Mr Williams listen respect he deserves he's coming into my life he's already on the food like I'm waiting for him to see us we're on the front of the house and yell at us about that Doug on no can't be bothered nope no can't be bothered wow anyway uh so take me through the uh line who's running what station well we usually don't work in stations you don't work with stations either holy it's getting worse every Saturday night Boston's North End is packed hi how are you good how are you honey and as a result it's the one night that La Galleria 33 is filled with customers my name is Sarah and I'm gonna be your server oh my God my nerves sir whenever it's ready we can take table one who uh who talks to who who communicates there anybody done who communicates her um I will I do but I can't hear anything who's who's uh when things are ready we just put them over there so there's no there's no there's no timing when that's ready we I said yes chicken alfredo chicken Galleria yeah coming wow you just you just dropped that on the floor look at me you just dropped it on the floor yeah you can't cook him he's just dropped it on the floor I know foreign this one here come on guys serious Doug wait a minute he dropped it on the floor and cocked it what would you mean I'm on my own hair or what no you're not that's crazy could you start that again or not what can you start that again we're here it's there I see this is not that's the one that dropped on the floor it's okay good enough to eat it I'm not here to make you look stupid but wait I stopped my chef from serving chicken and dropping the floor I mean honestly you guys look like a bunch of idiots it's only minutes into a busy Saturday night dinner service and Chef Ramsay has already observed just how low the standards are at Galleria 33. he just dropped the chicken on the floor and put it back in the pan honestly you guys look like a bunch of idiots wait a minute this one here why would you cook a piece of chicken that you dropped on the floor like you know it makes me question his not as intelligence but I mean yeah I guess yeah there's intelligence you now normally you wouldn't ever cook something that fell on the floor why would why would you praise him throw it out I don't think he's serving that I mean I don't know when people don't say it's disgusting but wiping his ass I'm not but I don't want to be betrayed as a restaurant who serves chicken I've tried to stop him from doing it I don't know he's nuts fell on the floor I'm not looking for this stuff I walked right into it I'm standing by side watching the line work but he started a new one me I would like to know when Douglas has ever picked something off the floor and never ever ever ever why would he have done that like did he purposely do that while Doug continues to work in silence food still manages to get out to the diners but the customers are anything but reserved when expressing how they feel about his dishes it's not fresh so I can try to send one of the owners over this way if you would like yes please absolutely Lisa they wanted to speak to someone cool uh the four top over there the one I don't want to hear a complaint I don't want to hear it I don't want to hear it I don't like dealing with angry I rate people I usually just for them to read it uh the four top over there they'd like to speak to one of the owners oh yeah send Lisa I tried she said no I'm not going anywhere Lisa should deal with complaints because I don't handle that well I would rather just not deal the owners may have decided not to deal with disgruntled customers it's all Burns but that doesn't stop the complaints from coming how is it not really good really very sharply people are complaining about the food Lisa aurita will not talk to the customers can they get so pissed about it but it's very usual for me it's not like this is the first time I see it this is supposed to be medium rare it's well done oh no no no a bonfire Rita when you see a bone that is thicker than the actual iron of the needs it's like a dog shoe my food is good I still think it's good how are you gonna get it to be medium rare that's the question I mean I mean why is it such a defense mechanism well because even the customer's complaining when they're right I'll take it what I can't take is the garbage wow how's everything here what happened it was a little cold he was complaining about this cool no this one's actually hot in the middle what's wrong they said it's cold in the middle I stuck my finger in it it's hot in the middle it's still hot it tells me it's not but it is that's cold no it's not the way I am like I'm gonna go over there and tell the lady like stick your finger in the ravioli and tell me it's cold now I'm like ready to stab somebody who's ravioli was this she's a triple five the four top hi who had this ravioli I'm so sorry hello were these yours all of these ravioli they weren't cold so I was just wondering I don't know anyone that I bit into was oh no no this is definitely your plate I took the right food waiter yeah and I stuck my finger the one that she handed to me to eat was cold they're all hot so I'm just curious they weren't hot to us so they were cold when they go out here and they got hot when they came back and they're all hot so I'm just wondering oh my God read it to me I was very very unprofessional the customers is always right so when he complains they want to give the best to them my apologies we've got every right to complain I think somebody's forgotten the customer's a king right uh thank you for being patience thank you so let's see how many more complaints I think you're overreacting I mean as owners uh can anything bounces off you and get on with it or um I feel like I'm in like a sea of devils I feel like he brought this upon us like everybody's complaining what do we do I mean you're asking me to stop the complaints you sound like a petulant teenager so is just on the defense we love the food here and we think it's good I'm gonna disagree because the food's not good I don't think my food's bad denial I don't think I am but I keep saying that my food is good so that's like a sign of somebody being in denial ladies welcome how's that my darling you're very fishy especially the muscles yeah it's not very fast no let me just check what has happened to the chef who's in the kitchen he's doing wow it's all open Dead dirty muscles Douglas I'm sorry they're all open they're all open and they're not cleaned they're dead Lisa mussels are dirty more importantly they're all open what does an open muscle mean it's dead it's dead yeah but why are they in here then we don't use them once I open so what are the dead ones going in the trash I know they're going but when Chef Ramsay's really negative critical and it's pissing me off I want him to get the out let me tell you something get rid of the Dead muscles before you kill somebody it's two hours into dinner service and Chef Ramsay has now confirmed the main problem here at La Galleria 33. owners Rita and Lisa are in denial we love the food here and we think it's good the food's not good and to make matters worse head chef dunge practices in the kitchen are completely careless dead dirty muscles you'll kill somebody so Chef Ramsay wants to take a closer look at what is lurking below at La Galleria 33. rotten curious when the fresh onions come in you seem to get rid of the old ones so he's downstairs rotten I will show more rotten I will show you something quickly you always know a chef inside out when you look at his fridge okay what's happened over here over the last three months is they've been using onions peeling them in here and leaving all the bits of in there 90 of them soft as yeah hello have you any idea how long it takes for an onion to go that rotten no no about two months I said you earlier I sense that there's a lazy stream running through this restaurant a question in Doug I feel like I've trusted too much that he would do the right thing without watching oh Jesus wow this one's just packed with froze and pasta what the are they who's there porcini ravioli oh my God porcini wow a frozen ravioli is not horrendous it's not like I've I've eaten Frozen Ramos it's not it's not that bad what are those those are cannelloni you are kidding me I do puts them together Douglas and where's it from I don't know I can't know flat as a crepe is this what your father was teaching him oh my God the frozen meatballs oh yeah the frozen meatballs yeah I don't think you two should be running a restaurant why because I don't think you give a no we do I swear if you're cooking at home tomorrow for your family I can guarantee you'll be cooking better food at home they'd be serving your restaurant and what shocked me so far since I've been here no one has any pride in what they're doing what they're saying and you should not be running a business he's trying to point out all our flaws and he's being Ultra critical about everything we did don't call me tomorrow I'm not coming in I'm sick of hearing it just over the whole thing I just want to run away I'm out I can't do this just humiliating all right I'll have him just do the yelling to it no it's not that Rita Douglas is dropping Chicken on the floor people complain it's a bunch of I didn't sign up for this I mean I'm not doing it ridiculous douchebag it doesn't matter who doesn't care his eyes are honest ly his eyes are on us I don't know what you're talking about we just ride in this wave of like yeah Chef Ramsay's right I mean I'm happy that she thinks this was all worth it I'm out of here do it by myself she's leaving Lisa you go I'm going um let me tell you something you walk out climb out I want him to get the out of here I want him to leave he's in my space none of you give a here that's that's I care I care yeah I Do by wiping the ass of the chef like that he dropped a chicken on the floor he picked it back up and started cooking it we're just making excuses I'm serving it no he would not have are you deluded no I'm not deluded how'd you know you would have served it I know we would so why was he cooking it then I know he's nuts then you turn it up I'm going as well you go I go okay Pennsylvania an upper middle class suburban community located 28 miles outside of Pittsburgh and home to levante's Italian restaurant opened in 1998 by Dino fratton jelly hello after graduating college Dina wanted to open a restaurant and with his father Tony investing his life savings Dino's Dream came true you starting to get orders when we opened there wasn't much down here and the town had a need for a restaurant cajun chicken and broccoli and I was a little overwhelmed with how much business we had the fun hasn't begun yet so I asked my sister to come in and help me out okay there's eight of you at the time I had a flower shop I was a florist but I felt like I needed to help Dino so I sold my flower shop and came to work here at levantes and joy we'll be right with you everything was going fine and then unfortunately we got competition that changed everything how many tables use half two that's it into levantes anymore the real reason the restaurant is failing is because of tenantino Janae what's our special tonight pasta spinachi those are special all the time you know has absolutely no clue what he's doing in the kitchen put it on top are you kidding I'm gonna let you do this the quality of the food is gross it's definitely chewy they're like rubber when are we opening guys Tina I would replace her with a manager who knew what she was doing are you kidding me she's a disaster figure it out fitting things is just the fact that Dean and Dino cannot function together it's just so simple my brother very often our communication way street you've done nothing that I've asked you to do as a general manager that's not true he points the finger at me for everything it's always my Dino and my relationship gotten worse and Dino walked away for about a year and a half and left the whole business on my shoulders this is too hard in the middle and then tried to come back it just kept declining our situation is pretty desperate right now we owe 1200. do they have a 10-day grace period no they're not even being patient anymore after so much money these things at this restaurant this restaurant closes I'll be at a quarter of a million dollars just don't know what happens I feel really bad for Tony because I don't think that he really even knows like how bad it is Tina and Dino are basically throwing his money away this place is a disaster honestly if Chef Ramsay was not coming I would give it six months to live and or just board it up this area as Chef Ramsay makes the short drive in from the Pittsburgh airport he takes one more look at the video message that convinced him to come to levantes I'm calling out for help for 14 years we have a lot of bitter arguments over this and hopefully you can come help us to get our restaurant back I really need your help wow hello hello how are you I know you I recognize you how are you nice to meet you all right good to see you it's a pleasure um thank you for that message um I didn't realize things were that bad but yes personally how are you doing I'm okay okay are you sure I'm ready for your help okay um where's brother where is he probably in the back okay let's sit down have a chat shall we please are you making that a phone call for Chef Ramsey was just my last hope that's really need the help Hi how are you Dino Dino good to see you take a seat uh right good to see you both good to see you give me a little insights behind the scenes when did you open uh we opened in 1998 right I had uh just graduated college and I was kind of trying to find my my way in life and me and my father uh kind of got together and he was my financial backer so Dad bought the Russian for you yeah wow so you started business together actually he wanted to start the business and asked me to come along with them at the time I had a flower shop so why would you leave the flower shop I thought I needed to help you know I thought it was the right thing so you've given up a lot to give this business afloat yes and where does your father sit in this throughout the years he's put his money into it how much longer can your father support it financially I was thinking how much longer not much longer what's the problem with the Russian he is saying no that isn't that's the truth who's in charge here he says he is but I'm here more often than here uh I wouldn't say that she's here more than me Chef I've been here in double probably what she's been here no you left me yeah there's a reason why I left oh you left the restrooms I I took my time away from the restaurant for a couple years a couple of years the situation between me and her just started really dissolving and I kind of decided to take a little Hiatus and why would you take time out I left because I didn't want to lose my sister forever because I was getting to that point that I would hate her and Tina giving in science to what happened when dinner left what what happened to the restaurants I mean I was here as much as I needed to be how many hours a week can you answer that she says he was here all the time it was 25 hours a week no I'm here you're not here when was the last night you worked it doesn't matter I'm here two months nine in the morning till four in the afternoon you're not here till four o'clock okay I'm here every day every day I'm here for the last six months you've been here every day 10 months and and I was here every day I lived here for 10 years you cannot open the restaurant without me truth right you definitely could I mean I did in the beginning I just haven't done it for several years Chef I've tried Chef he's 10 years out there in that doorway and he does this to me when I've been working and calling me at the same time in the same building and I said right there like walk out and talk I was like crazy I'm just trying to get a hold of you now I'm dirty and I don't like coming out here with dirty clothes on and cooking clothes I don't like my clothes to be out here okay so I'm gonna run upstairs when I can just motion to you to come back that's just Insanity that drives you crazy there's a problem with something maybe someone's stable maybe a question yeah I just thinking do you want me to scream it across the room Tina can you come over here no I mean seriously you're upset at me because of that I can't believe that he won't walk in this dining room we don't even argue because we don't talk long enough to argue because you're not here within minutes of arriving at labonte's Chef Ramsay has witnessed how destructive this restaurant has been on this brother and sister relationship follow me now it's time to find out if the food is suffering as well how are you I'm brother how are you good I'm Sam nice to meet you likewise good to see you a happy smiley face for once I met the owners earlier and they were down and in the dumps are they always like that yes nothing always okay let's order okay gotta go for the stuff uh banana peppers um I've got to try that Italian stuffed filet okay how do you like it done medium rare please okay um Carletta it's our signature sauce and who came up with that idea Dino do you know it came to him in a dream really our claim to fame game in a Dream from someone who knows nothing about food or how to prepare it flipping egg okay um gotta go for the chicken Coletta because that's the sauce that was dreamed of one night in his dream absolutely thank you very much absolutely and it begins don't sweat the chef who would you guys normally do what is that olive oil yeah but it doesn't taste like olive oil do you want to buy a little taste oh it's very watery it tastes like frying oil it does excuse me so is that Tina nearby yeah absolutely thank you wow that's Dreadful Tina shoves Ramsey's asking if you were 43. uh Tina's been such a hands-off manager for so many years now that she's become so blase yes sir and what is that olive oil there is that canola oil no it's is that the is that what you're serving there that mix look at that oh geez it smells off you smell that what's in there I don't know what was the last time they were cleaned I don't know you're the front of house yes what a mess there's a bathroom nearby I can just wash my hands what happened there what's that tiramisu oh my God are they done every day probably a couple weeks ago was that a fake dream of food that's a real tuna soup oh come on no that's so that's just sat there from fresh and you said two weeks no probably three weeks ago that is longer than three weeks this stinks I'm sorry oh my God Sam yes how long have these desserts been sat here a couple months a couple of months a couple of months which is only three weeks no I would say under a month it was a couple months do they stay out all night yeah that is a health hazard oh my God my boots I can't I can't do this the chefs will lay right here okay you're welcome wow what a mess I asked for mid-rare but it's cool it's almost like you've got a sticky knife in it too kill it I mean the thing's still moving um Sam I'm trying to cut into that I also a bit rare but it's like raw a little raw is that steak Frozen probably could you just check with the chef yes was that steak Frozen he wants to know I don't was this Frozen yeah yeah okay well he said it's raw know if I should laugh or cry which one bro oh there's crumbs why is everything so dirty here there's crap everywhere I mean just crumbs and hairs and disgusting uh Tina how often is the restroom cleaned I know you've got your dates wrong with the dehydrated desserts we do our own cleaning you do your own cleaning I I appreciate that that's what I asked how often is Russian cleaned how often um you can't answer okay who knows the answer to how often the restaurant's cleaned if it's not you I should know that you should know very well you know Dina always comes out smelling like a rose Drilling the register Chase always like that yeah that noisy yeah the phone's worse jeez ah banana peppers thank you absolutely number one Jesus way too much cheese congealed snot Sam is this what they'd normally be like yes yeah yeah wow strange very very strange what do you think by now I'm confused I mean I've never seen anything like it I've never seen you know Peppers stuff like that what's happening they're frozen so when you put them in the microwave and then you lift them up all that water comes out yeah I feel like I'm eating donkey's thank you Sam here wow now we've gone from bad to bizarre you know what you wanna know what he said about these ones what did he say feels like he's eating a donkey's pee pee because since he knows you froze them all the crap comes out because there's all that water in there this is starting to get absurd Sam be respectful be respected Dino this is Chef's chicken coil level all right I'm taking the Carlotta now looking good looking good chicken parlata capellini this is the okay great that's the dream sauce this is the dream sauce yes foreign how do you think what a mess how much garlic did you put in there um I have no idea and the chicken why is the chicken so hot it's like bullets wow you gotta help him thank you though you're welcome brought together in a dream unfortunately he didn't realize that time he was having a nightmare oh my gosh Dino what he said how much garlic do you really put in this and I said who knows and then a piece of the could you get the chicken any dryer the chicken ain't dry I agree with what he had to say about my chicken Carletta I prayed for months for guidance and Mild Carletta sauce is inspired by God all right come over guys and this is Mike marker Mike yes sir Nate nice uh I don't know where to start I'm I'm lots of words but what I will say is I think this is the worst Italian food I've ever eaten where shall I start the stuffed banana peppers it was full of water Frozen microwaves and then some bizarre weird canned sauce the chicken Coletta chicken was rubbery shredded chewed he didn't like the sauce it was gross it was garlicky it was just like something that shouldn't have been put together in the first place help me to understand the madness I got inspired by a higher power a higher power John God I mean that God made the source I mean you can't all be there can you guys go back in the kitchens Dina Tina both that come over when you can't even keep the place clean that sends the alarm bells ringing but I think deep down inside you don't care and you've stopped caring that's not true really I do care Dino talk to me I'm completely overwhelmed Nina who are you talking to any chance to look at him in the eyes do you have a parabolics I'm over here I mean I'm gonna stand there but just talk to me uh what is the proper way to keep the front of the house of the restaurant clean come on take your father out of the equation and you're yeah we can't go on like this we need help I hope he's coming back I don't think he is after a very frightening first few hours Chef Ramsay tracks down the man responsible for funding levantes Tony how are you good Chef Dino and Tina's father Tony I'm not for words I walked in there and the first thing that hit me was the animosity and I'm nervous because I don't know if I can help because those two don't care okay but if it wasn't for your continue financial support this business wouldn't survive we were doing real good up to about four or five years ago I kind of blame the economy more than anything you know it's not the economy that's affecting your restaurant now that's that's not the economy well that's what they tell me anyway yeah maybe they're telling you that so you can keep funding it yeah right right how much of the business are you over over 200 000 200 000. just down to nothing almost you know must be heartbreaking yeah I fight with my wife too and she started crying you know stuff like that she's been upset about it she's like just close it up she's telling me close up I don't want to hear this no more you know I'm really sorry I'm here for you I'm gonna get changed and I'll be in there tonight thank you very much thank you thank you Tony all right guys you ready all right let's get this crap on the road as Chef Ramsay's first observation of a dinner service begins zucchini parm in a big rig attorney he has made sure that he is not the only one watching Dino and Tina's performance I'll tell you how I their father Tony is in the kitchen for the first time in several months so this is the line right yes yes sir uh how was that stuff like 50 years old the burners I have that are the only burners at work don't work at all the other one's don't work no are you kidding me no you're starting with that what chance have you got slippers so there's that d ude is that for me uh no it's not oh my gosh Daniel are you actually Expediting I'm expediting all you'll do is just lifting through from that side of the kitchen and putting it to that side of the kitchen but I thought you're Expediting I got to kind of asked me he's got enough to do any of my food up uh that's real hold on Hon hold on one second wow that's yours but I think these three are mine despite the chaos in the kitchen the servers somehow managed to sort it out the pizza here and food is making its way out to the diners knock you unfortunately the speed of service doesn't make up for the disappointing flavor it's very chewy and yummy it doesn't even look like meat this is Alfredo sauce yes and it's kind of chunky it looks like if I could if I throw something else I'll give you a menu how's that okay you know um they think the Alfredo is Lumpy what's wrong with the dinner I don't think he drained all of the it was a bit it's Alfredo um okay your chicken tastes like it's frozen and unfrozen oh no fettuccine sauce look at that it looks like curdled milk are you are you kidding me no care nothing guys I mean I just no wonder the food's coming back what in the hell is this the chicken yeah stop stop Tino urgently that's the chicken we've been serving all night yeah why is it sat in all that like how slimy it is oh my gosh how old is that oh my God stop stop stop stop stop stop Tony two seconds Tina you're part of this what in the are we doing how old is that I don't know look at the color of the chicken green and stinking hold that what's this okay then what we're serving that excuse me look at the way we work what is this what is this anybody I have no idea you've got no idea and this how old's this oh my God these disgusting pigs look at that yeah it's fermented just just just smell that you smell that come on please you own it ladies we've been serving that see them all around the side oh my God oh my God I thought that was basil oh my God no that's not basil I wish it was basil how long does a sauce sit in the fridge to get moldy around the top quite a quite a long time I didn't expect to see all this they're not doing the job they're supposed to be doing and these guys they're gonna have a rough time huh does the town of beaver deserve this absolutely not you should be ashamed I James now walk out there and apologize to your guests and try and do something you've never done in 14 years work together I'm not going out there let's go excuse me um we we appreciate you guys coming out here and and um trying out our a restaurant tonight but uh we won't be having any more Service uh Chef Ramsay has shut us down for the evening hell oh guys guys thank you Dino you're telling them that I'm shutting it down I was just I heard you I was standing behind the door Chef Ramsay did not shut this down I stopped the owners from serving food but I am not going to continue that because you don't realize right now young man how bad you've become so I'm not shutting it down I'm just stopping you looking more stupid did you honestly want to continue serving so you want to continue you wanna you wanna continue serving hi ladies and gentlemen can I just have your attention for 30 seconds oh gosh he has his hand oh after Chef Ramsay discovered rotten chicken look how slime it is and moldy sauce these disgusting pigs Dino and Tina blame the shutdown of the restaurant on Chef Francis shutters down Dino you're telling them that I'm shutting it down and now Chef Ramsay is determined to give a more accurate explanation ladies and gentlemen close to have your attention for 30 seconds first of all my apologies but I'm not going to BS anybody I am not shutting this restaurant down I am stopping the owners serving this disgusting mess from chicken that's already slimed off gone it's a disgusting basil that was never fresh to a tomato sauce has actually caked in mold I am not gonna sit here and play Party to that I'm embarrassed and whilst I am totally appreciative for you leaving your homes to come here tonight for dinner I've got too much respect for you and too much respect for the industry I am not going to be part of this any longer my sincere apologies hey well that embarrassing well what do we do I've calm everything I'm very very pissed off radar it's embarrassing it's embarrassing no wonder they complain out there now I know exactly why this place wasn't making any money fire all right I'm embarrassed I'm sorry absolutely listen I am so freaking sorry let me tell you but those two need to know how bad they've become I'm not going to continue serving food like that I don't blame you I don't want people to come here for that I wouldn't want to eat that either you know I see what's going on and I'm sick of it these kids got a lot of work to do give it up I worked my ass off all my life good job Hey listen I'm here for you I'm gonna do everything I can to get this business turned around but I need you okay you got me I'm gonna get involved I'm not gonna make it easy for nobody okay a little while Chef Ramsay is disappointed with Dino and Tina he remains in the town of beaver to support Tony our turn who has been blindsided by his children's lack of commitment okay this is gonna be the most important meeting with your son and daughter since you've opened that business they need to fight for the jobs I need to understand you are the boss yeah you ready tough love my kids better change I will close the restaurant and they're both gonna be hot seriously I don't think both of you know how easy you've had it you're fighting against each other as opposed to fighting for the future of the business I gave you a chance both the units you guys never did what you're supposed to you know those things have to stop arguing otherwise you're not going to get nothing out of their business I'll sell the building I'll close it up and you know they're not going to get nothing out of it I gotta be dead for you to get anything well then I'm sorry for letting you down promise and I'm I'm will make you proud I want you guys work on I won't work and do whatever necessary to get a restaurant going again I I first let me just apologize that for everything that we've been through for the last couple of years I thought I knew what problems we had and I had no idea that I didn't know and if you give me another opportunity I promise you from the bottom of my heart that I am 100 committed foreign I'm giving you guys a chance you guys better work together you now with all of your slaves more than ever before because tomorrow we are relaunching your father's restaurant and I want to see both of you ready to work my team alongside the research that I've been doing we've been looking at what's not available in Beaver County and based on that research let me tell you levantes needs a dramatic change levantes is going to become an American Bistro see bright and early in the morning thank you Chef see you in the morning thank you see in the morning get ready for change thank you Chef I agree with Chef Ramsay things needed to change and uh I think all of us are extremely excited about the new levantes Bistro faced with a restaurant that hasn't been touched in 15 years Chef Ramsay and his team have their hands full as they transform levantes from an Italian restaurant into a modern American Bistro rice good morning good morning how are we good we're good are you ready to see a stunning new restaurant yes yes yeah okay take off your blindfolds oh my God welcome to the new levantes your American Bistro oh my God oh my gosh it's awesome oh wow gone are those dark and dreary walls take a look how new and modern how appealing it is this is awesome we got rid of those horrendous filthy booths replacing the new chairs new table tops and a brand new Central seating area beautiful thank you so much I haven't smiled in here for a long now one more thing during my first meal I couldn't even concentrate on my food it sounded like a construction site with this thing hammering around shaking away so I'd like to introduce you to a stunning system oh my God yay that's so cool from POS lavu and cephyr Hardware it is easy to use it's wireless and they can be operated anywhere in this building get out this is The Cutting Edge of POS systems it will truly help in terms of purchasing your fixed costs and your profit that's cool oh yes that's cool we're gonna have a new beginner and it's this is this is just awesome I told you day one that I'm here to support you so I have found you two consultants and they run two very successful restaurants one of them is listed in the top 25 restaurants in Pittsburgh Avenue B I'd like to introduce you to Chef Chris onvilly and his wife general manager Jen Von Philly Chris how are you sir I'm doing well good to see you are you well yeah I am Jen how are you my darling welcome good to see you Chris is going to orchestrate with the kitchen and Jen is going to help set up the dying room we're happy to come in and just do what we do and make awesome food so that's what we're talking about they are here on a consultant basis so you need to listen and take that level of expertise and put it into this restaurant and pass that knowledge down to your team Tony Dino Tina I've got one more little surprise for you guys come with me thank you welcome to your new kitchen wow oh yes look at this thing first of all when I arrived this kitchen was so dilapidated I wouldn't even attempt to cook anything from there let me tell you so I made some rather urgent calls to my friends at color equip and I asked them to put together a line of brand new equipment let's start off with an amazing energy efficient Falcon six burner range top of the lime wow when I say top of the range I'm talking top of the range a griddle top underneath that it has a broiler underneath that it has two ovens next to that you've got a two basket fryer from pitco opposite that an amazing brand new steam table from Eagle group and then this for me is the Rolls-Royce a state-of-the-art logic brush stainless steel convection oven this Blodgett holds five baking trays it's amazing Chef you now have all the tools to run this as a successful Russian let me tell you there's no excuse now that levantes has been converted into a Contemporary American Bistro excellent come through please Chef Ramsay continues his plan by introducing a brand new menu to match we're cooking American Classics looks good looks beautiful let's start off with the corn bisque sweet corn some beefy season and served with little fritters awesome next to that we've got mussels done with pancetta shallots garlic white wine butter classic entrees starting off with the braised lamb shank crazy vegetables red wine and a really nice lamb stock and that will just fall off the bone yeah it's tremendous and then finally pan seared salmon with barley salad Grace fennel and pancetta with fresh herbs nobody has a menu like this locally now you can stand out from the competition I think everything looks so good here good anybody hungry yeah yeah good get some knife and forks dig in oh my God that is good it is delicious amazing food amazing I think we can compete now amazing I wanna eat it all I just love it tastes good launch night at levantes but before they open for business Tony has a little business of his own tonight you gotta promise me that you guys don't work hard and make this happen entire game with you guys gave a new given you you guys gonna give back to me believe me I understand you don't have to tell me again down committed I promise because I'll tell you what if you guys don't you screw up this is going to be the end who's that I bought it we're on it so much pressure this evening but I meant what I said I'm gonna work hard and Earnest trust back gonna be watching you guys with the pressure clearly on levantes opens its doors to the town of Beaver Pennsylvania for the first time as an American Bistro good evening folks welcome follow me please I have the New York strip wow that's really high tech heck yeah we aren't playing around anymore with Chris guiding Dino in the kitchen crab cake dipped crab is in our hands right now selling you two dip and Jen working with Tina in the dining room what's this I'm confused I don't have the slip checks on the printer Chef check on the printer got a stack of checks up there yeah I know I got to get I got I gotta have a stack right here at this call right now calling to lamb salmon table number please sorry table number 51. thank you Dino is pretty rough at running the fast size pretty timid I think he's not so sure of himself he's having a hard time kind of grabbing the reins and getting after it container get on top of it gotta work three or four tables at once you're getting confused with tickets look at me yeah your phone behind get on top of it please we're in the now let's go one hour can I get a Time on table one please 71 appetizer how much longer for table three they've been waiting a really long time did I already give that to you are you kidding me Dino needs to get his stuff together or else we're gonna be an embarrassment once again to the entire Community yeah now we're in the now let's go I got this table 43 been waiting here over an hour for food 43. hey Dino 43 what's going on they've been here for an hour table 43. I feel like we we sold that I really hope that Dino catch some quick because if you screw up the first time I'll give you the second chance screw up the second chin you're done with me okay look stop Dino 43 has not gone out oh God it's an hour into the relaunch of levantes and Dino has lost control of the kitchen table 43 I feel like we sold that stop dinner season 43 has not gone out Dino jump the tickets okay jump the tickets what we've got to handle that one first Chris can you stop what you're doing for five minutes join it by the sides Dino wake up a little bit you need to own it let's go if I'm waiting on a burger medium to sell then my next order I'm looking for Sam and midwell burger midwell I realize tonight how much I do need Chris's help I have uh a mountain of learning ahead of me it's just going to take a little bit of time for me Table Three yes Burger Hallelujah check Soul a burger you're welcome I'll come back and check on you enjoy firing okay before muscles butcher's board Dino has a ton to learn at this point but he has an awesome opportunity here and he's the one that has to to make it happen this is all sold we'll be back we'll be here well done levantes is back on the map big time yes this gorgeous Town loved the American Bistro did you hear the feedback from the food I didn't have a single complaint tonight Tina did a great job Dino tonight you've had a first grasp of what it's really like running the fort yeah I did and it's like Chris and Jen ran your restaurants you've got to stick with them you've got to listen to them a big thank you to them both because I thought you did an amazing job thank you very much well done good night guys uh good job Tony two minutes listen that was a tough day I had such a good time you did yes everybody loved it and it's good to see you smiling you have a town now that is in love with your reshma again you can walk out those doors and hold your head up high I can thank you enough you're a special father let me tell you there's not many about take care Captain thank you yeah good to see you love to the family okay I'm gonna listen to you good night good day take care when I came to Beaver Pennsylvania I had no idea that this would be one of the biggest kitchen nightmare Transformations ever there are still two very big question marks remain one's Dino and the second one's Tina will they finally step up and satisfy not just the father but their customers too this is a very close-knit town and I guess we'll just have to Leave It to Beaver wow in the weeks that followed and table one Janae good evening how you doing Chris and Jen continued their training of Dino and Tina they need to see you hustling too they're going to hustle as much as you hustle and with brother and sister working well together how's everything going it's going okay I was coming to check on you Tony can rest a bit easier knowing that his children are in control and that the future of levantes looks great all right let's do it next time Long Beach California an Oceanside Community located 20 miles south of Los Angeles nestled in the heart of this vibrant city is Nino's a family-run restaurant opened in 1958 by immigrants Inga and Vincenzo pick up to America Vincenzo wanted to open a restaurant and that was his team how are you doing tonight yourself welcome to Nino's Island outside here in the kitchen it was a lot of work but it was a lot of fun too we had a great time you know I'm glad you enjoyed it my Dad ran a restaurant with an Iron Fist and we were the best that you could be it's hard now because he's 88 he's on the onset of dementia and in the last several years has separated himself from the restaurant who's taking table 11. I have no idea do you have table 11. ever since my dad retired my brother Nino is supposed to be the restaurant manager all I can say is he's the worst employee here he loves to run up the tables and go hi I'm Nino thinks he owns this place he needs because his name Nino's however my dad has told him Jack in the Box the owner no B name of Jack pick up Table Six please I'm really quite tired I didn't sleep last night terrific thank you Nina works here we pay him but basically he does very little he sits in the office and watches TV if he wouldn't be our son he wouldn't be working here house table 11 coming along they're almost ready because my brother sits around a lot and doesn't do anything my sister Karina and ahai have helped throughout the years substantially you must have put it there dude I don't have any hair you know you're making it worse they're Liars no they're not my brother's 60 years old and he acts like he's 12. that was inappropriate what you just did this is my parents Legacy and he's going to run this restaurant into the ground you're alive sack of I got a brother and sister they think they got better ideas my brother and sister asked Chef Ramsey to come without consulting me and I have an ill feeling about it forever and you can see that detached from reality that he doesn't see how much Mom is suffering they're freaking Liars this is a woman who always pays her bills on time and she's having to take money out of the retirement to pay for this restaurant to keep it going I made a promise to my husband Vincenzo that I would keep this restaurant going but some night you have 10 12 people coming that doesn't do it the last thing I want to do is close to do is put a lot of love we put a lot of love in this place I'm at Nino's Italian restaurant which is owned by one family for 54 years and in the Russian business that is unbelievable sadly things have gone horribly wrong over the last couple of years I'm about to find out why well I feel like I'm back in 1958 hello hey how you doing nice to see you my name is Incan Binga I'm not very Italian no I'm from Germany from Germany my husband is the Italian I see your husband's Nina Nino is actually the Sun so there's you and your son all running the business and uh Karina and Mike they're also my kids and they are here many times and how about your husband he is kind of a tired it'd be nice to meet the family can we get everybody together oh sure chat everybody for ketchup is in a bag there's Mike this is a baby rice so you're the oldest yes I am I'm the one that's going to be 60 pretty soon I'd like to catch up with all of you now let's okay going somewhere a bit quieter my brother Nino tells everybody how hard he works and that he runs this restaurant I'm sorry do you know he's not going to swallow your BS for one second so how good is the food how would you rate it out of ten Nina ten a ten wow yes Karina I would have to rate it as a seven it says Michael what would you give the food I would give it an eight so the food's good that's great and what's your role I really don't work here all the time I had my own career right as my sister does uh I help out whenever my mom calls I'm Johnny on the spot you know the restroom's named after you what's your role the person has always been in charge was my dad and then when when he developed his Alzheimer's I stepped up in this business wow what do you mean I I get here early I do the remaining things as janitorial vacuuming cleaning of all these plates and cleaning the restroom scrubbing the toilets washing the patio that's just from eight until about four maybe weekends usually I'll come in for extensive cleaning sounds like you do a lot of cleaning cleaning what are you talking about the restaurant is a mess take away the cleaning what else you do Karina um help me out there's no key person there's no one really directing the kitchen on how the portion should be how the quality needs to be consistent you know you need to be working in the kitchen when I worked here and Mike worked here we jumped in the kitchen they don't want me in there who the chefs the chefs they're very adamant about keeping that kitchen to themselves it sounds like you put over a barrel now because like everybody's kind of running the restaurant I hope Nina was running it not really no that's not true but Nino's here Nino isn't here he's here at lunch so he doesn't run dinner are you here for dinner yes I don't understand why you're not here lunch and dinner get something my mom and I are constantly frustrated with Nino's doing everything half bath and so Mike and I have to come in help the family wow this doesn't make sense it doesn't make sense you irritates the crap out of me he spends a lot of time sitting down with customers I mean not just visiting promoting the business sitting down and talking for long periods of time in the middle of lunch and he's the only restaurant manager I think you'll find anywhere that has lunch at lunch time it spends a lot of time in the office watching TV this is not even true he's not here he's not here at eight in the morning when I get it why would I come here in the morning I watch TV the television here is 40 years old and I have a high def at home with all the all the channels I need why wouldn't I just stay there I get here tell people you're working because nobody's here so you can say whatever you're doing right stretching the truth it is not my brother never tells the truth coming from a pathological liar I take that as a compliment he thinks I'm some kind of nut because I I'm in a recovery program that has nothing to do with that you're just a liar he thinks he's like I'm living in a fantasy world according to him no I think you're the greatest World by the way you act here my honesty feeling is he doesn't do crap here he does a lot of things I'm talking he makes everybody believe he does crap just like last night he ran up to every table and said hello my name's Nino that's not true Nino please you let me talk Mr always talking I see that all the time that's why I kind of stay back from here because I love this damn restaurant and to see it just being run down drives me freaking crazy to my opinion he doesn't do crap my mom will admit it my dad wouldn't let my sister admitted that I will come out and say it passionately doesn't do crap while the family in Nino are in complete disagreement over his Effectiveness as a manager thank you they were all in agreement that the food at Nino's is good how are you hi good how are you yeah nice to see you are those Brothers always buzzing heads like that are they always arguing they are wow um there's a steak on there egg plant as in two separate words yeah it is she may be sort of joined yes and I noticed this one as well down here one meatball no they're gonna be like it's one word meatball honestly and you know what I'll go for one meatball one eggplant and keep counting okay thank you got it excellent Michael um listen yeah I I appreciate your honesty and I know it's hard but I always feel like someone's blowing smoke on my ass my brother's foolish it I'd be surprised if he worked two hours a day and that that's pushing it would you not feel guilty your mum working twice as hard as you yeah she better damn night that's what I'm saying why is he not here helping you he doesn't have another job he complains about not having money not taking the vacation either come here at night or get another job sure all right you okay yeah I'm okay I'm okay guard sure I just ask before you make any judgments I'm not making any judgments on you at all I'm I'm listening nobody's here at eight in the morning when I'm here and and there is there is a job that's endeavoring I mean all the way you know and I I get back behind here you know I get underneath there I get the place I get up there and it doesn't take that long it takes about an hour and then I asked to do the prep work it's just a voiceover it's just stuck to my jeans oh my gosh so have a look at that under there oh my gosh how many bits of gum are there there is uh four pieces of gum so you do all this cleaning they haven't looked down there I don't think you should do that during the business hours in front of customers what time would you like me to do it come here at 8 in the morning with me I shouldn't even be able to do it tomorrow morning and I wouldn't do that in your restaurant either or you wouldn't find gum under my tables Nino is a ball of excuses he's just wacko gosh this is full of cobwebs bloody hell didn't get to that one bloody hell definitely didn't get to that one everybody else was done right yeah right have you seen the size of that cobweb there have you seen that that's dust now that's the cobweb didn't see it without the lighting really yeah how often do you clean every day you know this is something that takes a lot of consideration I I you know you can be on this here for months I start at one end and then finish at the other end and then I come back on this one oh God this is the eight in the morning effect five days a week three years let's see how is there a bathroom nearby wash my hands yes sir he should have shut up about cleaning I don't know what he's cleaning but I wouldn't hire him at my house I promise you that oh what are the pictures of these are me cleaning and pulling down all the all the bottles every single bottle I've never seen pictures of cleaning that's the first for me well that's because my brother's always questioning that I do it I don't know in the first place why he took pictures if it's clean you don't have to prove it with pictures you see it right this is a chicken piccata it's a lemon with capers and mushrooms how do you like this one Dreadful no chickens all flowery slimy okay come over Nina so I just said to Megan let's just touch that I'm not going to touch it with my finger so what I'm trying to say is all soggy and Flowery so it's good I mean I'll do something like that in the kitchen but not in the dining area that wouldn't be appropriate I wouldn't touch food you sit me on the table full of gum I've got cobwebs coming out my earlobes and now I'm asking you to touch something flowery and you say I wouldn't do this in the dining room all of a sudden you've got this level of concern yes I do because that's food right there and you want me to touch it this is food that you've given 10. what am I supposed to do always to be honest with yourself and start around and that's around ready to get real the chicken is slimy and furry it's got raw flour on the outside you refuse to accept it because you're in the land of not Chef Ramsay is sounding like an ass too much flour and it has no flavor and it's a very delicate chicken and it's delicious he said the picada was disgusting this guy is disgusting oh and that's my one meatball this is your one meatball excess thank you oh that taste 54 years old mush disgusting and just Dreadful Nino come on you rated the food on a tent so far what I've tasted I'm embarrassed that's too bad the meatball soggy Bland and just hideous with the salty Mariners sort of matter of taste say that again it's a matter of taste that's not a matter of taste when was that made two days ago really I saw him make it Bryce can you ever worry with the chef I know you're scared of them but ask him I'm not scared of them and I'm not scared of you what's that supposed to mean you threatening me I'm not I'm not a person that's scared so don't use that word please I asked you to step up take some form of responsibility and go in there and ask him so are you gonna let me continue eat or you want to what do you want to fight like confrontation we've been talking about something physical now can you leave me alone let me finish my lunch yes I will and if you find the balls that going out to Chef when he made the meatballs it'd be greatly appreciative by the way there's Turtle bottles above the fish tank wow Valentina when did you make those meatballs that's right that's unbelievable Friday I find that hard to believe because today is Tuesday that couldn't be that couldn't possibly be thank you and this is the uh wow thank you very much you paid him this weekend or Friday he made them on Friday yes and today's Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this sauce for 54 years yeah and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needs to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding like you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring I'm staring at it as well to be honest I really don't know what's in Nino's head are we done it's almost like he's completely mentally unstable I'd like to have a quick catch up with you Mum Karina and your brother okay let's uh let's go next door um on lots of words honestly I'm depressed dish after dish was a disappointment and then you rate the food 10 out of 10 perfect it's the best of times what I've ever had I have a lot of friends that come here and eat your circle of friends isn't keeping the business afloat let's get that right and let me tell you something the chicken picati chicken was furry and slimy the meatball we discovered was made five freaking days ago but for some bizarre reason you'll convincing yourself that everything's fine what you have proven to me is that you are not in a position to take responsibility for anything except cleaning for the first 40 minutes of meeting you all you told me about was the cleaning you're in denial you're refusing to listen to the negative feedback regarding the food and yet you've got pictures of yourself cleaning the place hello I didn't take those pictures you are happy to show them to me well you you were indicating that I don't do anything cleaning is basic like drinking water and breathing air and that is not management Nina there's the lady there that's got all the weight on her shoulders and I don't know when you're thinking of getting responsible but let me give you some piece of advice hurry up will you um I'm just saddened I think ready because it doesn't even feel like his family run I'm gonna go for a walk I'm sorry I really got the sense that he came in here and I'm his Target he's 100 right you're the biggest problem here and if Mom could initiate your early retirement would be the best thing okay you're being entirely unfair and dishonest about this I can't stand seeing this place run like crap this fighting has destroyed okay well then I can't come because I can't stand watching it it's not maybe you're taking nerve pills or something I don't know I can't take it don't take nerve pills okay but I'll never take it why are you yelling at your mother because you're saying the fighting like like I come in here just to fight no I come in here you two fighting you need to talk yes so maybe we stop saying the word fighting dogs wait that's what it sounds like to me he said this is not a family and I know it's not a family okay Chef Ramsay has quickly identified the two biggest problems of the restaurant Nino and the food but he's about to learn a whole lot more as he watches how this kitchen functions during a dinner service well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird very weird indeed oh man what is that it's chicken I thought it was loud it's not it's chicken wow so dry bloody hell can you get me neat at this please Nina that's a chicken it's dry planned and it's just been reheated now for your pasta dishes yeah sure I like the taste that is not the way to cook I believe Chef Ramsay may have exaggerated it almost sounded like it was unsalvageable throw that away pleasure I don't really want that safe for a dog okay you have the cauliflower pancakes this is yours as the dishes leave the kitchen reasonably quick complaints from customers are almost immediate this though like this is supposed to be the breading I think this is no good hey look at that yeah I'm sorry for that it's pretty good way too much grease oh no what's wrong with that oh Jesus Christ you are kidding me what is that come on guys this is an example of Nino not knowing how to manage this restaurant he should be in the kitchen making sure that our food quality is consistent okay where's Nino location that's what you need to do I haven't eaten anything all day are you kidding me yes eating dinner with my mom and dad out front we should be working but if he had the initiative the assertiveness to take over we wouldn't be in the situation there is a frustrating thing right now because I look and he's like in my right periphill at all times and you've got your poor 78 year old mother standing out the front Clinging On I've got a mess in here oh mushrooms and my God play the meatballs yeah when they from uh Friday these are from Friday as well look at that how old is that to go that color and I have a feeling if I ask somebody they'd say no doubt from Friday what was it made how old is that it's uh from Friday Friday again busy day Friday have you seen inside your Refrigeration yes absolutely we actually do a full full thorough cleaning every night if you've got two of this yes sir look down there the back there yeah there's some product on the ground so what on the ground mushrooms yeah there is and if you any idea look this is this is here this is just left there my God what's that it's pepper you've been serving this all night it's not even scaled you're the man that gave me 10 out of 10. come on then right I don't know what to say while Nino says he takes great pride in the cleanliness of the restaurant what's this Chef Ramsay discovers another horror story in the walk-in that is rancid how long does a red pepper take before it goes that rotten just smell that it can go fast like it was it can go faster than you expect how would you feel if your customer saw that that's what I'm trying to say to you that I mean I'm sorry it's there but we wouldn't take that and serve it to somebody no but what I'm trying to say is that signifies how this whole business is run I'll give them on that refrigerator I'm horribly disappointed about it but uh it's impossible to do everything properly you're not doing your job to the best of the ability that's necessary to run this business if you want to say that that's I'm sure that's your prerogative It's Not My Prerogative I'm watching it I'm watching you doing it by the minutes I don't have the authority to assert myself you do you just never have your mum wants you to step up I'm so confused she wants you to do it uh you're nearly 60. is that true what you just told me he has no power because you won't let him that's not old that's not the way it is Nina why do you tell stories like that how many times have I gone in there and tried to to assert myself when is it two or three years ago I had to go in the hospital you were completely out plunk I had a relapse and ended up in the hospital what I saw was so disgusting hold them down and I made a bad decision she says a resentment about it and I don't know what I can do about it do me a favor yeah I need to spend two minutes with your mother now all right yeah I feel for you I'm I'm I'm I'm I'm sorry I didn't realize he almost died I'm sorry yeah are you holding against him or is it down to the actual work and commitment I think it's the working commitment is he lazy what is it yeah I am here to help you you must understand that yeah yeah can we meet first thing tomorrow morning thank you thank you as Chef Ramsay has made a commitment to Inga to help save the restaurant good morning good morning he knows his next step is to make sure that nino is committed to changing his ways so this morning he fills England on his plan right now Nino thinks every day but this restaurant's not going to close because you're going to continue funding it if he starts to understand that you've had enough that may wake this guy up so here's the plan I'm gonna board up the whole front of this restaurant so it looks like the business is closed I'll be hiding around the corner and I'll be around there and I want to hear what he has to say to his mother when you say I'm shutting it down it's about him showing you hunger what he can do that he can't do it exactly that you with me yeah perfect sick hi Mom what's going on I talked to go on this morning and I decided to close that business I cannot do it anymore it doesn't work is that what you think yeah all right fine and all you have to say well mom is your restaurant you're the one that has a decision on this but I think we should keep it open that's my personal opinion I I don't want to give up I know we can hold out and do it I cannot put any more money in this place I'm willing to fight to keep this restaurant open do you have some suggestion how we can do that we have an expert in the restaurant business we can ask him you really want to do it yes absolutely hi Chef Ramsay hi how you doing so 54 years in the making and the business is on the brink of closure you're part of that failure yeah do you understand what that means yes I do Chef it's got to come from you Nino I'm from it take control Nina I shout no more excuses just be on top of everything I'm well Imam the business is going to have to become a new priority number one number one at this point I believe Nina really wants to turn his life around and he wants to do what's best for the restaurant and a family well Nino says he's committed to change how are you doing Jeff Ramsey feels it's important that he shares his news with his brother and his sister okay the lack of commitment with Nino has been going on for far far too long and your mother stepped up and told him about enough and Nino to his credit turned around said mum I want to do this I'm committed yes I don't believe that Nino you've been in denial for a long time what your responsibilities have been you made so many promises to all of us over your life and this time you need to be in charge can we teach you that this morning and this is the new Nina maybe for three four weeks but then he'll revert back to the old Nino I I'm asking let's get out of the past what is it we can do from this point to move forward and treat each other with decency and walk away shaking each other's hands okay no more excuses no more denial I need you to be the big brother that you're supposed to be to this family I'm going to be much more focused on doing things that make the business more successful and and that's the truth Michael let's go for it thank you I am willing to give Nino another chance for God's sake he's my brother I believe he can change but I'm not gonna make any bets on it now that nino is willing to take the reins and the family is ready to move forward Chef Ramsay gives this restaurant its first facelift in over half a century good morning good morning Chef Ramsey are you excited yes very bad a lot right take off your blindfolds oh my God this is so incredible it's unbelievable are we in Nino's I know there's a sign that says ninos welcome to the new ninos I love the lights I love it we got risk of the drab brown color and we lighted the walls up yeah thank God yes yeah gone are the Chianti bottles cluttering the ceiling and Gathering dust now we have brand new light fixtures made from old Apple baskets I think it's hot I'm speechless seeing all of this it's very crisp and clean looking welcome wonderful this is amazing oh my God I love this first of all we have decluttered this room painted it fresh and these Beauties here are hand maze family tables oh they're beautiful what do you think this is the greatest thing because this reminds me of Germany the people they all sit on tables together and they have a wonderful time I think it looks great we have the old ninos for 54 years it was time to freshen it up I think it was this change we can be here for many more years oh you kept our old picture of course I did you like it darling I do oh no don't get upset come on I'm so grateful I don't know how to say thank you I want to be happy I got so happy I'm so thankful to you please this is like a dream come true I I don't know how to thank you fall back in love with this amazing restaurant definitely I'm speechless and I'm really really great thank you thank you to match the new contemporary design of the restaurant take one menu and pass them along please Chef Ramsay has created a rustic menu to complement it it looks delicious it looks like it should be in a painting very authentic everything's imperfect now enjoy the food okay delicious oh my god wow parmesan Bravo it's relaunch night and Chef Ramsay has a new important job for Nino running the kitchen you ready yes sir you're gonna be Expediting absolutely and stay on top of it we are not going to argue in front of the team yeah yes this is it hi welcome on a rainy summer night it's so much brighter so much I'm getting so much yeah but yeah I love it yeah too I'll try the ricotta kind of Italian sounds good fire up number 15 15. at this point it's time to step up and finally convince Chef Ramsay that that I can do this job that I can expedite okay deals up Chef we're ready behind us with Nino managing the kitchen all right here we go bam pasta food is coming out at a steady Pace we have a Bill yes but as more orders come in are you going in okay we need to slow it up back out there Nino is starting to get overwhelmed is that another one yeah Nino is that right somebody's having a Ministry for entree yes it is you sure yes then how can there be five entrees all I want to do is make sure we check in so we don't screw the kitchen well I can I can check back he's at table 12 he'll be right back let's go Nino's started getting backed up and overwhelmed so I would do everything I could to stop it this set just disappeared Okay so we've got issues I got it I got it oh they want all that they want all this at the same time okay I found out actually Mike I got this under control I need a margarita pizza Valentino and a cheese tortellini hold on one second Mike just kind of asserted himself into the line and and I can see that's going to be very combative of Brewing at the pickup window or really slowing behind excuse me I can't see over your stomach what table is this lasagna you know please don't sleep on the counter stand up like this I can't see the checks you know please just stop being angry I'm not being angry just please stand up posture yeah yeah yeah yeah yeah right I need a calamari appetizers and a veal you got to give me table numbers man sorry you really do you got to help me out we are clearly not table 12. I can't even take this man pick up table five Cavatelli spaghetti meatballs I need a calamari pickup appetizer and a minestrone don't talk to me like that or we'll come back there and have a nice talk you got it he talks to me like again he's going out the door it's relaunch night at Nino's I need a calamari pickup appetizer it's 20 people talking and Michael was pushed Nino out of the way and is trying to leave the kitchen Mike I got this under control but unfortunately he's putting the relaunch in Jeopardy shut up don't talk to me like that or we'll come back there and have a nice talk you got it let's keep it calm okay okay I'm calm as a cucumber right now sure why don't you go outside get some fresh air you got it it's Nina table's fight yeah brilliant right now Anthony you here on the whole place exactly yeah head chef Expediting you've got to stay like that exactly I need a color mine for five I need a calamari for eight excellent let's go order up Michael yeah can I have a word please don't let them let this spoil just take a big deep breath I can't turn off my emotions like that you're letting that just spoil the whole thing and when I'm not here and your brother pisses you off you've got to show some form of control hustle control don't let it spoil the night yeah okay okay I appreciate it I'm waiting for table two whenever ready here we go fire the lasagna I'm gonna take this to table 12. you got it thank you here's your calamari you need it thank you everything's going well right now you're doing good and the steak it's really good feels very good this is everything I'd ever wanted for our restaurant and hoped for I'm so Overjoyed it's it's surreal right now did you already get that number seven finish finish I can't remember the last time Nina worked that hard I hope they're going to be here many more years including me just with a little less work that's the last ticket out good well done yeah cheers that wasn't a perfect evening but thinking that nothing's been changed for 54 years it was never gonna be perfect let's be honest yeah Nina you didn't disappear you stood there and took it well done thank you I think you did a remarkable thing for us and uh I want this to work 100 with all my fiber if you stick with it and Michael how would you sum up tonight it was just very confusing you know it's a new look new menu you know we'll see when our what our regular customers think too but I can't speak for them sure do you want it to work yes I do yeah I'm unconvinced you actually want to change let me tell you well I gotta go tragic this has been the best day of our family's life and um Mike is being a complete it's really disappointing to see him walking out and being so ungrateful I hope my family could get behind all this change and really support it I'm hoping too look after yourselves will you please and look after each other good night good night thank you so much thank you good night when this restaurant started there's no internet man had not landed on the moon and there's no such thing as a color TV but there was ninos and the only way this Russian can continue is if the family put the past behind them I'm not sure if they can but I'm really hoping they can do so wow Nina he can clean and take photographs as well in the weeks that followed although Michael distanced himself from the restaurant the rest of the family has stepped up fire up nine yeah and seven and a fireplace Nina was working harder and is taking on more responsibilities but the task of running the business on a day-to-day basis still falls on inga's shoulders time job I do want us Karina has increased her Presence at Nino's in hopes that the 54 year old Family Restaurant will live on as a legacy for generations to come\n"