For the last three years,
Chef Ramsay has whipped aspiring chefs into shape
on Hell's Kitchen.
This is painful!
Get out! Out!
Now, Gordon Ramsay,
the most successful restaurateur on the planet,
with critically acclaimed restaurants
in London, Dubai, Tokyo, and New York,
is crisscrossing America
for the most difficult assignment of his career.
This is disgusting!
I am gobsmacked.
Turning around America's kitchen nightmares.
Please help me!
Each week he will go to restaurants
on the brink of disaster.
There is no more money.
He's not doing his job.
This place is a disaster zone!
I put so much into it.
But to get these restaurants back on track,
Chef Ramsay will hold nothing back.
I've never ever, ever...
ever met someone I believe in as little as you.
It will be intense.
At the wall, you dirty pig!
Do we need a death in the restaurant
before some gets a grip?
I thought your food was crap.
I'd rather have this conversation downstairs.
It will be emotional.
You're a!
That's it!
Seriously, I'm pissed off!
It's not my fault!
Why did you keep eating
if it was that bad?
Go! Just go!
And it will be shocking.
Fire them on the spot.
Oh, my God. Look at them.
It's ing rancid. It's rotten.
I've eaten it!
I feel like spitting on both of them.
I think this place would run better without you.
Can you go tell them that the kitchen is closed?
We're shut!
It's the luckiest day of their lives!
We're shut for the night?
We're shut for the night!
We will make this a success.
Put your hand up and swear to God.
In the end, you will see dramatic turnarounds...
Aren't they horrible?
of not just the restaurants...
Oh, I like this.
Oh, it's fantastic.
but the people who work in them.
I'll never forget you, man, the rest of my life.
You're the best, man.
And while most appreciate his help...
God bless you.
You're a wonderful person.
Others aren't so grateful.
My kitchen!
Chef, I know you can hear me!
Don't run!
Why is this guy here?
Who the are you
to turn around and tell me
when you work like a pig?
You ing pig!
Good-bye, Chef!
Good luck, loser!
Get ready as Chef Ramsay
turns America's kitchen nightmares...
Dear God for what we're about to receive,
may the Lord not kill me with food poisoning.
back into dreams.
Please do not screw it up.
*
Tonight onKitchen Nightmares,
one of Long Island's most historical
and successful restaurants has become a local disaster.
It's in a dumpster now.
This place is falling apart.
There's a stink in this place so bad.
And the owners, a mother and her son...
He's looking for a man.
You are going to apologize...
Keep dreaming, Peter.
are at each other's throats.
- Take charge. - Don't do this , Ma.
Take charge.
If Chef Ramsay can't help me, it's done.
Gordon has one week to turn it around.
What am I doing wrong?
Touch the wall, you dirty pig!
But faces an extremely uphill battle.
You'll kill whatever customers we've got left.
The head chef is arrogant.
Let him do what he wants.
The sous chef doesn't care.
Whatever.
The waitresses are disorganized.
Is that yours or mine, Diane?
This is mine!
And the kitchen...
This is disgusting!
is the dirtiest kitchen Gordon has ever seen.
Look at that.
You didn't see that? I didn't see it.
I've eaten it!
How will Gordon
return the Seascape to its former glory?
You're running a business.
And if you don't wanna run it as a business,
ing close it.
Get ready for some drastic measures.
Nothing's being cooked in here this evening.
We're going down. Now.
Tonight onKitchen Nightmares.
Islip, New York.
Rich with history and community spirit.
But a crown jewel of this seaside village,
the Seascape Inn, is on the verge of collapse.
The owners are a mother named Irene,
and a son named Peter.
You can't put 'em in the dining room, Ma.
Tell them to shut the up.
Tell them to get out of here. What's the big deal?
Close the ing doors
if you don't like it.
The Seascape has been around since 1962.
We've been declared the oldest restaurant
in the town of Islip.
In the glory days at the Seascape,
my father, he was here when they were doing
300 covers on a Saturday night,
and the place was alive and everybody was smiling.
Making money. There was love everywhere.
You could feel it when you walked into
the Seascape.
I started to work here at the Seascape in 1967.
It was buzzing.
You wouldn't believe the amount of customers we had.
On Saturday night, they'd actually stand on line
outside the door.
The restaurant?
It's in a dumpster now.
I don't even like to tell people
I work here anymore.
There's a lot of contributing factors
of why, you know, people don't come back.
We've had complaints about that sewage smell.
There was a stink in this place so bad.
And I can't even believe anybody came in at all.
Maybe the reason why the restaurant has gone down
in the last past two years,
is that Chef Doug does not listen to a word I say.
Doesn't make a difference.
If I want it served in that,
that's what I want it served in.
I've been doing this 38 years.
I went to the Culinary Institute of America.
I've worked in successful restaurants.
World-renowned.
I like having the command in the kitchen.
Anybody's got a problem with it,
they can come to me.
I'm gonna say my piece wherever I go.
To whoever I meet.
Doesn't matter their status. I really don't care.
Don't serve it in that.
That's all you gotta do.
It's that simple.
Doug's loud and obnoxious.
You wanna rock? Let's rock.
He's crazy.
My father, he was a hands-on
in the kitchen.
I was always the guy that was out front.
And two years ago, my father passed away.
After he passed away, it did hurt us.
The rug is being pulled out from under me.
And I gotta do something about it.
I need 800 to $1 million
to save the Seascape.
I don't want my doors to close.
But what am I doing wrong?
Chef Ramsay is my last hope.
Because if Chef Ramsay can't help me, it's done.
This building's 105 years old.
When this restaurant first opened 40 years ago,
it was the hot spot in town.
Now it's at the bottom.
I'm starting to understand why.
What is that pile of there?
God.
Whoa. God.
Good morning. Good morning.
How are you? How you doing?
And first name, sorry? Peter.
Peter, Gordon. Good to see you.
His height threw me off.
Didn't realize how tall he was.
It does make you a little bit more intimidating.
Mom, this is Gordon Ramsay.
Nice to see you. It's a pleasure to meet you.
Not at all.
I was very impressed with him.
Very handsome, very tall. Blond.
Good looking, actually.
If it was, like, 20 years ago,
I would have said, "You know what?
We connect."
This is, uh, the veteran waitress Marilyn.
Wow.
Who has been here since the beginning.
And when you say the beginning,
how long have you been here?
Well, I really started in 1967.
'67? Right.
I was born then.
Maybe Chef Ramsay's gonna tell me
I just shouldn't be here, I'm too old.
And I'd respect him if he said that.
I'll be out the door.
And this is the chef?
Doug. Doug, how are you?
Very nice to meet you. Nice miniskirt there.
What is that, an apron?
Oh, okay. Oh, okay, yeah.
Nice. My wiping rag.
That's your wiping rag.
Gordon Ramsay coming here to me,
it's a slap in the face.
Let's go in the dining room.
Let's go. Let's have a blast.
Okay.
You run the place.
And your mom assists you.
Yes.
Describe Seascape for me.
It's the Titanic.
It was a luxury liner and it's sinking.
I see it as a very poorly run restaurant.
Ask her the last time she gave me a compliment.
Because you just don't listen.
And that's why compliments are very hard to come by.
God.
Right now...
I'm hungry.
I wanna taste the food.
Let's meet after, shall we?
Why not? Absolutely.
Is there anything else that I need to know
before I start eating?
The Board of Health came here,
and believe me, they gave us 95.
So the place is clean.
Right, where shall I go for, uh--
Anywhere you like.
Take the corner table.
Yeah. Comfortable over there.
Thank you.
You're so welcome.
I was excited.
A little butterflies in the stomach.
I'm gonna be insulted
by the best chef in the world.
Sewage.
God.
I can't believe people come in here.
Okay, I'll start off with the crab cakes, please.
Okay.
I like the idea of pesto
lobster ravioli.
I'll go for the Atlantic salmon,
blackened, please.
Call me a pig.
Okay. I'm hungry.
Yeah, well, at least she's honest.
The place stinks.
Who's this?
That's Chef Ramsay.
Okay, no problem.
One order of crab cakes.
God, this place is falling apart.
Let's hope the food's good.
Oh, here come the crab cakes.
God.
Crab cake just falls apart.
A bit like the decor.
You touch it and it just disintegrates.
They're not fresh.
It's not a crab cake.
It's a cake.
'Cause I feel if I eat anymore,
Are they frozen?
I don't think so.
Would you ask them for me?
Sure. They taste frozen.
Okay. Thank you.
Doug, you make the crab cakes here, right?
Yes.
Are they frozen?
I freeze them, yeah.
He says they taste like they're frozen, that's all.
Really? Yeah.
him.
They are frozen. Mm-hmm.
Damn.
More parsley.
Soggy.
Strange taste inside.
They're definitely not fresh.
Uh, on that Cajun salmon,
do you still want the sautéed spinach
and the pesto?
Yeah.
What is that?
That is pesto.
Is it good?
I have no idea.
Yeah, it's never on the side.
It's usually served on the fish.
When I served him the salmon,
he did have something to say about the pesto sauce.
It was tainted.
So to speak.
The salmon is just solid inside
and dry.
God.
You can't expect customers to come
and pay for that.
You definitely have to try my homemade Greek cookies.
And I bet you you're gonna say you never had a better one.
Oh, Chef Ramsay, he's a lot like me.
I love him.
When you eat that cookie,
you life it up and you bite.
me.
I'm surprised you guys are still alive.
He just choked on your mother's cookie.
Oop.
I don't have an answer.
I don't.
Before Gordon passes on his comments
to the chef and the owners,
he decides to observe a dinner service
to get a more complete picture
of the problems in the restaurant.
In New England, clam chowder smells fishy.
Sure, sure. Whatever you'd like.
Yeah, it's a little cold.
I'm telling the truth, it's cold.
It is cold.
This is so sad.
So ing sad.
With customers complaining
in the restaurant,
Gordon looks to the owner to solve the problems.
Sir, like I said, if you think I scam,
do me a favor, do what you gotta do.
But I would appreciate one thing
before you make the phone call...
Not in front of the customers.
ing hell. My God!
Oh, my.
After being disappointed
with the front of the house,
it was time to check out the engine room
of the restaurant,
the kitchen.
Doug? Yes.
He said this is cold.
And feel the plate, it is cold.
Hey guys, the plates are stone cold.
If the plate was cold, would you take it out, Diane?
Yeah. You would.
They put it up, I take it.
me.
No, it's all right.
I don't worry about it.
What's your fascination
with all the parsley on the plate?
I just happen to--way like the parsley looks
to be honest with ya.
It stinks. It's dried parsley.
It's a sign of a dated restaurant.
Sprinkle it on your wife,
but not on the ing plates.
He may not like the way I cook.
He doesn't like the way I cook,
that's his opinion.
Oops.
Oh, God.
Why aren't they cleaning it?
This is extraordinary.
Stop there. Come here.
How the
can you walk past that ,
pay them to work in it?
I meet he just spilled a bucket--
a bucket of tomato sauce.
Why can't you say something to him
about cleaning up his mess?
Oh.
Chef Doug does not listen to a word I say.
And sometimes I'm not in the mood.
What is going on?
Oh, now he's got a mop.
Peter!
One second.
Did you hear what I said?
I heard you.
I didn't ask you to go mop up their.
Oh, God almighty.
That's not the right answer, but...
What a sad.
Can I clean it now?
While Peter cleans up the mess on the floor...
When was the last time this place was clean?
Gordon realizes that this
is part of a bigger problem.
Oh, my God!
Coming up...
This is disgusting!
Gordon gets up early to investigate.
You'll kill whatever customers
we've got left.
But what he finds
makes him wish he'd never got up.
Look at that.
You didn't see that? I didn't see it.
I've eaten it!
And owners Peter and Irene suffer the consequences.
I'm closing it down!
Nothing's being cooked in here this evening.
Coming up on Kitchen Nightmares.
Before the staff comes in to prepare for lunch,
Gordon arrives early
to do a thorough investigation of the kitchen.
Oh, God!
What is that?
Twice-baked potato.
Thank I missed that one twice.
Oh,.
So dirty.
God, when was that cleaned?
Oh, my God.
What is that?
This is 10,000 times worse
than I thought it would be.
Looks like larva..
And crap.
Kitchen health hazard.
Bingo.
My fresh lobster ravioli.
Soggy, strange taste inside.
Fresh...
my ing ass.
I've eaten this!
The general hygiene in refrigeration--
oh hell.
So that's the pesto I had for lunch.
Just look at the colors in there.
Look at that!
It's moldy.
It's now lunch time.
The chefs are preparing.
Customers are getting ready to eat,
but Gordon steps in.
Can I just have a quick word
with both of you, two seconds?
No problem. Yeah?
When was the last time
you went in the kitchen
and had a little look around?
Once every Tuesday or so we'll go in
and we'll all scrub them down.
God, when was that cleaned?
Irene, you mentioned earlier
about how clean this place was. Right.
The board of health came here
and believe me, they gave us 95.
So the place is clean.
That's 95 out of 100. Right.
I really don't think you've got any idea.
Can I just take you in there?
Sure, come on, let's go.
Yeah.
You just stop.
Charles, stop what you're doing.
Okay.
Are you aware how filthy your kitchen is?
How dare you cook me a lunch
out of this kitchen knowing full well
how filthy your kitchen is.
So you don't even walk behind the line?
Look at under here!
Come here two seconds.
Peter, get your ing hand under there!
Doug, look under there!
Why have you got product in there?
Why are you using it?
Why is not condemned?
To have another chef in my face about my kitchen,
I'm pissed off, believe me.
Even the croutons gone moldy.
Oh, my God.
Would you eat that?
No.
Let's go in the walk-in fridge.
I'm amazed how--
I'm amazed how you're so cool
and chilled at this, you know that?
That's the fish bag.
It's what?
God!
Actually, that was for me, actually.
That's for you?
Don't eat it.
Don't ing eat it!
I already have. You've eaten it!
Smell that there.
Smells sour.
Are you ing mad?
Sour on the outside?
Oh, come on! It's pork!
The pork was mine.
That's my-- that's my personal meal.
Oh, hell.
I didn't expect this kind of a mess that I see.
I'm very upset.
I mean, that's the only way to put it
Very disappointed. Very upset.
What's this?
That's a chicken valdostano.
Does that look half cooked? Started to be cooked?
Thank you.
I'm just not a throw-away person.
That was cooked on Friday
and I had to recook it Saturday.
That's what you gotta do.
You'll kill whatever customers we've got left!
What have you got to say about it
as someone that owns the place?
When it comes to the freshness of the food,
that really falls on just the chef alone.
Can we get out of here?
It's his name; it's fully his fault.
Get me the bowl of pesto please, Charles.
What was my main course in there yesterday?
You had a Cajun salmon.
That's right.
What was the sauce?
The sauce was a pesto sauce.
Bring it over please.
You're right.
You didn't seethat?
I didn't see that. I-I--
You got glasses on there, man.
The pesto sauce--
that was not forgivable.
I'm humiliated about that, believe me.
Positively, positively.
Now this is not a time, hey--
to laugh and take the ing piss out of me.
I've eaten this!
What's going on, Peter?
I'm surprised that Gordon didn't make him eat it.
And this is scrubbed every Tuesday?
- Oh! - every ing week?
You've got the nerve to tell me
that you clean the walls every ing Tuesday?
Touch-- off, will you?
Touch the wall, you dirty pig!
This is disgusting.
I'm closing it down. How many's booked?
About twenty. Twenty? Forget it.
Get the place steam-cleaned
from head to tail.
I don't care, but we're not cooking
a cookie out of here!
Marilyn, Marilyn--
Yes, sir?
Nothing's coming out of this kitchen.
Okay, fine.
When Chef Ramsay shut down the restaurant
it was shocking, of course.
And his face was all red.
Chef Ramsay-- he was really upset.
Okay, should I tell the customers outside to leave?
Please.
Switch it off. We're going down now.
Okay, thank you for coming.
But the Chef Ramsay,
actually he wants to open up tomorrow.
All my years, we never shut up a kitchen
and tell the customers to go home, never.
And that-- that's an embarrassment.
Why don't you clean when you're quiet?
I stay busy all day from 11:00
when I walk in the door
until 5:30-6:00 when we get tables.
Doing what?
Doing preparation every day by myself.
Gordon Ramsay can go off on somebody
for absolutely no reason.
It's impossible to clean everything.
He just doesn't get it.
What do you find so funny, Charlie?
What do you find--
What's funny for you?
"What do you want me to do?"
I don't know what you want--
Kiss your ass and say I think you're doing
a great job cleaning on Tuesday nights
when you ing sat on your crack
doing all?
Are you gonna do anything
or are you gonna stand there and stare at me?
Is that your weakness?
You don't know how to run staff.
This is what I keep telling you.
That's what I keep telling you all this time.
Tell him to shut the up.
Tell him to get out of here.
Close the ing doors if you don't like him.
Take charge!
This is what he's looking--
for a man!
And that's what I'm looking for you to become.
Where's your fire?
This is your mom.
Where's your fight?
You are running a business.
You're lucky I'm not standing here
with a ing writ on your ass
about being food poisoned!
I've never done that before-- closed down a restaurant.
But that was a ing nightmare.
"Seascape open."
Close the ing place.
After spending 24 hours cleaning...
What a difference.
You've got your kitchen
back to where it should be, yeah?
It's now day four,
and if there's any hope of relaunching the restaurant,
Gordon has to get through to the chefs.
Right, Doug.
We'll do a quick special for tonight, yes?
Served with some crusty potatoes.
It's time for this seafood restaurant
to put fresh fish back on the menu.
Tomatoes, basil, and justbang.
It makes it a little more vibrant, yeah.
I've been doing this for 38 years.
I'm not happy at all.
I think he needs to back off.
It's come down to the point
where I really don't listen anymore.
Let him do what he wants.
Fresh and fragrant. Okay?
Can we take it through?
I want Peter, yeah-- and Irene to taste it, yes?
Irene, I want you to taste that first.
I want you to taste it as well.
That's a fresh, vibrant tomato sauce.
It's very good.
It's awesome.
You don't want to taste?
No, I'm good.
Taste it.
Taste it, Doug.
No, I'm good. Thank you.
I didn't try the fish that Gordon had made
because I basically know what striped bass tastes like.
If you are a chef with 38 years experience
just tell me why you didn't want to taste that.
I know what striped bass tastes like
and I'm familiar with this.
Doug, one more chance.
You're sure you don't want to taste that?
Positive.
He didn't even have the courtesy of trying.
God, that's the first time
a guy's never tasted my food.
Now I'm seriously insulted.
Now that Gordon has shown them
how to make the special,
it's time to see Doug and Charlie in action.
Okay, good. Off you go.
I don't expect my cooking to be like his.
I don't expect my bass to be like his.
At this point I don't even want to be here.
That's burnt, Charlie.
What are you doing?
ing hell.
What the is this?
Can he not cook a piece of fish?
The fish is cooked to.
There's piss all over the place.
Aw, yeah, whatever.
I don't know how both of you
can even attempt to call yourselves chefs,
you know that?
Un-ing-believable.
I am so pissed off!
A sous chef that can't cook fish.
A head chef that's just moping around, doesn't care.
This is a joke.
I've seen all I need to see.
Your head chef is lazy, dirty,
and he shouldn't be anywhere near a kitchen.
He's destroying your business
quicker than you could ing realize.
Couldn't even be bothered
to taste what I'd cooked.
In 21 years of cooking, that is a first for me.
You asked me to come here
to work and fix your ing business.
I can't do it
with those two schmucks in there.
You have got to make
the biggest decision you've ever made
since your father passed away.
Whether you continue to work with the dead wood
that have drifted into your business,
or whether you wake up, get a grip,
and be the boss.
The one thing that I need you
to carry out for me...
I want you to go in the kitchen
and ask Doug and Charles to take off.
Doug got too comfortable in being lazy.
There's no excuse for that.
Decision's yours.
And I realized at that moment
that something had to be done.
Do you agree with me?
A hundred percent.
Irene,
how does that sound to you?
Fire them. Fire them on the spot.
That's what I want to hear.
That's what he wants to hear.
They're not good enough for this place.
*
Are you sure?
I kind of expected it
from the way that we worked tonight, so...
am I a little upset about it?
Yeah, I'm a little bit upset.
Right now I'm humiliated.
It's freakin' horrid.
It's horrid.
It's now day five,
and the Seascape is still closed.
Before Gordon can solve the chef crisis,
he has to light a fire under Peter.
So this exercise is a way that you let go.
Release and let go, yes?
You need that right now.
Release the tension.
Okay, good. Get in the ing ring.
Are you ready--turn around, stand in here like that.
I'm there, 1-2-bang!
When you release that third one,
1-2-boom, bang,
you shout and scream.
1-2--
Argh!
Come on, you sack of.
Ah, ah, aah!
I'm not hearing anything inside you.
You're still holding it in.
Let's go.
Now I can see it, boss! Come on!
And again, and again.
Come on! Ah, ah, aah!
I don't know what's happened,
but the last three or four punches
have been stronger and stronger.
Because I realized how much of an ass I was.
In what way?
You've been honest with me.
I kind of lied to you.
I knew my kitchen was dirty!
I did what I've been doing my whole life--
keeping the peace and keeping myself down.
You've got no reason to keep yourself down, Peter.
My father...
never gave me a compliment,
told me I sucked,
never could do nothing with my life.
He was a great worker, yeah,
but didn't give a about his own son
who cared about him.
I let it destroy me.
He died before I could prove him wrong.
You're doing that now.
Prove him ing wrong!
You're right. Let's go!
I blamed my father for my failures,
but it was myself.
Can't blame him no more.
One, two, three. Come on!
Prove him wrong!
Yeah!
Finally.
How do we get this gym in the restaurant?
While Gordon was having a breakthrough with Peter,
his design team was remodeling the restaurant.
Hello, hello, hello. Hello, hello.
Come in, come in, come in.
Please, Irene, come through.
Oh my God.
The color, Irene.
I love it. I love it.
Definitely.
The red definitely does it.
Look how warm it is.
New wood.
It's absolutely gorgeous.
We definitely needed a change and thank God,
Chef Ramsay, you did it all.
You brought exactly the old Seascape back.
Even the bar stool.
It gives it back the old Seascape charm.
Wait till you see it full of people.
It is gorgeous.
Marilyn, how do you feel, my darling?
'Cause this must go back in time for you.
I can't believe the change. Can you?
I'm overwhelmed. I really am.
Look at your pictures, Miss.
And to see my picture up on the wall
makes me feel really good that I am
maybe part of the history of this restaurant.
I might even cry.
It looks almost like the old Seascape.
It has been brought back to life, definitely.
I think it's wonderful. I really do.
Uh, Peter and ladies,
tonight is the most important night
in the history of Seascape.
Tonight, we're re-launching.
I am so thrilled. I am so thankful.
I never expected this. Never.
I'm still dreaming.
With the staff re-invigorated by the new decor,
the focus now goes to the kitchen.
How you doing, Scott? Peter.
After scouring the local community,
Gordon has found a new head chef to replace Doug.
Got the bull by the horns and go for it.
Yes.
And with only hours until re-launch,
it's straight to work preparing the new menu.
Okay, the tomato and basil sauce.
Idea behind this is just giving it a little bit of vibrance.
Nice, clean, fresh flavor. Yeah?
Little bit of basil.
Don't rush. Find your feet, yeah?
Yeah, I'm not--I'm fine.
No, I can see you're nervous.
Okay, good.
We've involved some of the old classics
from Seascape
and put a modern interpretation on it.
Okay, let's go through it together.
Fresh homemade crab cake.
Fresh pesto salmon.
Clam's casino.
Fried calamari.
Surf and turf.
Okay, any questions?
All around, it's a great menu.
God must've sent him.
I love this stuff.
With the new menu and decor all in order,
the next step was to turn Peter
into a proper maitre d'.
Peter, Jean-Baptiste.
Jean-Baptiste runs my restaurant in New York. Okay.
His parents are from Lyon and he grew up in restaurants.
Okay.
I want him to spend some
quality time now in just sort of grooming you.
You're now getting polished.
First thing is...
Too stiff.
Maybe we can get one for tonight, don't you think?
I'm not the most fashion-savvy guy around.
Um, show me how you walk over on tables.
A nice flowing motion.
Was everything all right so far?
This is you walking.
Every time I see you, he's like this.
Running around like a baby rhinoceros
trying to have a.
Can you just walk nice and slowly?
Put your shoulders back.
Nice and slow.
There you go. There--
Nice. And again.
Lovely.
Actually, it's going to be two seven tops over here.
I gotta prove myself to everybody, town of Islip,
uh, to myself, to my employees, to my mother,
to my father.
I just want 30 seconds with you.
It's a fight to re-establish this place.
Oh yeah. I understand that.
My dad passed away two years ago.
So there's no way I can talk to my father.
So I feel it's the closest I can.
That's it.
How you feeling? Nervous.
Last chance, huh?
Okay, new decor. New menu. New chef.
And now, I hope, a new boss.
Speaking.
For the first time in this guy's life,
he's gonna step up to the mark,
come out of the shadow of his father,
prove to his mother and himself
he's more than capable of running this business.
Let me have the phone.
No, no, no. The phone stays here.
'Cause if he doesn't make it tonight,
he's gonna sink.
Tonight is the beginning
of the new Seascape.
Wipe your forehead. You're sweating.
I'm looking at the bigger picture.
I gotta prove to my father
that I can control what's going on.
Completely new menu.
I'll have the, uh, clam's casino.
I'm having the seared striped bass. Great.
The pasta primavera.
Thank you very much.
The wait staff
is revitalized by the influx of customers
and the new attitude at the Seascape.
Table five, fire, please.
First ten tables are here. Atmosphere is electric.
It smells like a proper restaurant.
Peter now has to get a grip,
understand what's going on, and host the room.
We're looking at probably about a 20-minute wait.
A hundred customers were coming at us,
and coming at us hard.
We were swamped.
So far...
Right, Peter. This is where we need to step up again.
I'm gonna go talk to them.
We gotta step up big time. Let's go, huh?
me.
With the restaurant packed,
the new chef and the veteran waitresses
are about to be put to the test.
That yours? That's not me.
Then it must be Diane.
Oh my God.
I'm really pissed off right now.
I'm gonna have a heart attack.
These girls aren't used to being busy.
Come on.
Okay, this is where it's really critical
that manager starts running his bloody dinning room.
Because Peter's restaurant is now in the.
Orders are getting back up.
The service is starting to become slow.
Kitchen's falling behind.
Peter, he's got to start cracking the whip.
The kitchen is so backed up. I'm so sorry.
It's coming, babe. It's coming.
I was hoping everything would go so perfect
and it's just not.
The food's just not coming out.
I've been waiting for the entrées
since like 6:00, 6:30.
What's the matter?
And what were they getting?
Pasta and mussels.
Mussels are an appetizer.
Okay, I'll tell him.
Scott. What?
Table three did not get their appetizers.
That's goes on the back of the line.
You gotta wait now.
Hold on. Let's get one thing done at a time.
I fired it a long time ago. No, no.
When you fired it,
it still goes on the back of the line.
Peter and the wait staff here,
they're too set in their ways.
Oh, Scott, when I order the French onion,
you automatically make them for me, right?
There's no one telling them
what they can and can't do.
They're just coming in. They're taking what they want.
They're just grabbing food.
Is that yours or mine, Diane?
This--this is mine!
It's very frustrating.
I can't communicate when this is too stupid.
Making sure the front of the house is in sync
with the kitchen is Peter's responsibility.
And Irene is losing her patience,
because he's not stepping up and taking control.
Please, somebody pick up this food!
My apologies. I'm sorry.
Ma, what do you want?
What are you doing?
I can't believe this hasn't gone out.
Ma, what do you want, Mom?
Take charge.
Mom, you know how to rip into me,
for two days saying I'm never gonna grow up.
Shut the up.
Well, this is why I never grow up.
Mom. You are the boss.
Start acting like one. Take charge.
Don't do this , Ma. Take charge.
All the little things mushroomed into a big thing.
I'm sorry. We're trying the best we can.
That's the table just walked out.
Can you find out where Peter is
and ask what the he's doing, please, yeah?
I don't know what I'm doing.
Peter. Peter.
My father right now
is turning over in his grave.
It's the big relaunch of the Seascape,
and the restaurant is at full capacity.
But with the front of the house
not communicating with the kitchen...
There's way too many people touching food in this kitchen!
My apologies. I'm sorry.
Peter is losing control.
Peter, I need two seconds with you.
I really want you to shine tonight.
You've got no idea. Thank you.
Take control.
When you're not happy with certain things,
get it off your ing chest.
Think back to the boxing ring.
I'm not asking you to be vile and horrible.
I'm just asking you to run your business.
To not hold it in no more.
Gordon is 100% right.
Tonight, I gotta prove to myself, to my employees,
to my mother,
that I'm willing to take the challenge and be a boss.
You can do it. Can I ask for one favor?
Of course you can. Can I have a hug?
A hug? Why not. Here we go. Let's go.
Let's do it tonight. Let's go.
Let's do it. Yes?
We got it. I'll try and stand up straight. Okay.
All right, guys. We're starting it up.
I know what has to get done.
I might piss some people off,
but sorry, we gotta get it done right.
We are making a plan right now.
Take this off. There we go.
And make a new one. Right.
At a critical time in the night,
Gordon's pep talk has finally inspired Peter.
I asked Jean-Baptiste to go back into the kitchen
to start and expedite the food to make the food go out faster
so we can sit the people down.
Just do me a favor.
Take the order and give it a new number
and explain to Jean-Baptiste what it is.
Now you can talk to Marilyn while she's here,
and I'll find out from Diane.
It's what they call improvising.
Good.
You're gonna get your four top now.
I'm gonna get her three top here.
You had gotten the bar table, right?
Yes. Thank you.
Okay. Here we go. Finally.
You're on a roll, Marilyn. You're on a roll, baby.
I felt like I was back when I first opened up,
when the passion was still here
when we were moving and grooving.
Finally got everything under control.
The flounder is just...
out of this world.
Considering where the Seascape was just days ago,
the reopening was a success.
Please, take a seat.
Sit down? Yes.
What a night!
It was only just literally a few days ago
that this place was closed.
We met the chef today for the first time.
To put that standard out,
job well done.
Finally, I feel Peter
actually took charge.
So I'm really, really happy.
We know where to work at it.
To get it better. Yes.
But for me, I know damn well,
customers tonight will come back.
Yes.
You have to seriously continue
running your business.
Yes.
As the week progressed,
Gordon worked with the new chef
to come up with a vibrant new menu,
making sure to introduce
fresh produce from the local venders.
You are the luckiest owner in the world
to have this boat in your back yard,
I'm telling you. Yes.
Then to endear the restaurant
back into the community,
Gordon created an annual chowder cook-off
that was judged by the town mayor.
Ladies and gentlemen, welcome to the Seascape.
I quite like that little burning sensation
in the back of my throat.
It's good. Different.
The winner, Joe Berini. Well done.
Please come back and taste it on the menu for dinner.
Scott, the new chef,
whipped the kitchen into shape.
You're not doing that table first.
This one right here. Please. I'm sorry.
Order in. Crab cake. Two oysters.
And Marilyn brought back
one of Seascape's old traditions,
tableside flambé.
Woo-hoo!
The place was alive and everybody was smiling.
Isn't it lovely?
Oh, it's wonderful.
If you've got some room,
don't be scared to ask for more, yes?
Last but not least,
a new respect has been established
by a mother for her son.
All right, Mom. Let's start it up.
Okay, we have a party of six
that they called.
Okay.
So you're leaving us then, are you?
Yes.
It is amazing what he did.
He taught me to stand up and be the owner.
Love and support, yes?
Love you, man. Love you.
Take care. Thank you.
Thank you for everything. Not at all.
Stand strong, buddy, yes? I will.
Up. Yes? You got it.
One, two, three. Excellent.
You got it.
I feel very grateful to Chef Ramsay.
I will never forget what the man did.
He put his heart and soul into this place.
He did save us.
Even though Gordon successfully restored the Seascape
to its former glory,
Peter accepted an offer that he couldn't refuse
and sold the restaurant.