TONIGHT ON KITCHEN NIGHTMARES,
GORDON RIDES INTO TUCKAHOE, NEW YORK
AND FINDS A HANDYMAN...
AH!
WITH A DREAM THAT'S BECOME A NIGHTMARE.
IT'S THE TABLE!
BUT THAT DOESN'T MEAN THE OWNER IS LACKING CONFIDENCE.
I DON'T BELIEVE THERE'S A BETTER OPERATOR
OR RESTAURATEUR THAN ME.
READ THE TICKET!
THE RATHER ODD MENU
HAS TURNED CUSTOMERS OFF.
LOOK LIKE IT'D COME OUT OF A BABY'S DIAPER.
RIGHT. THAT SITS ON TOP.
THE CHEF HAS LOST HIS WAY.
DO I STILL HAVE PASSION FOR FOOD?
PLEASE HELP ME!
NO.
AND IF GORDON CAN'T GET THROUGH
TO THIS CONTROL FREAK OWNER...
YOU'RE A FAKE. YOU'REA FAKE.
THIS RESTAURANT WILL HAVE NO CHOICE BUT TO CLOSE.
'CAUSE WITH PLATE OF FOOD WE SEND,
WE'RE NARROWING THE CHANCES OF THIS PLACE
BECOMING SUCCESSFUL.
CAN GORDON RESTORE ORDER
TO THE OLDE STONE MILL?
I'M NOT TOO SURE IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE-- YOU KNOW THAT?
OR HAVE THEY GROWN ACCUSTOMED TO CHAOS?
ARE WE SCARED ABOUT BEING BUSY?
YES. WHAT?
TONIGHT ON KITCHEN NIGHTMARES.
♪
TUCKAHOE, NEW YORK.
A WEALTHY OLD COMMUTER TOWN
45 MINUTES NORTH OF MANHATTAN
AND HOME TO THE OLDE STONE MILL RESTAURANT AND BAR.
BUT NOW THE OLDE STONE MILL IS IN DANGER
OF GRINDING TO A HALT FOR GOOD.
OKAY.
SIX YEARS AGO, I TOOK THIS PLACE
AND I BEGAN MY QUEST TO CONVERT THIS OLDE MILL
INTO A RESTAURANT.
AND HERE WE ARE.
OPEN FOUR YEARS NOW.
THEN WE TOOK A RISK.
THERE'S NO INVESTORS HERE.
YOU KNOW, WE BUILT IT OUT.
I DID EVERYTHING IN HERE MYSELF.
IS THIS THE RIGHT SPOT?
ALL THE WOODWORK, THE CARPENTRY, THE PLUMBING.
THE ONLY THING I REALLY DIDN'T GET INVOLVED IN
WAS THE ELECTRICAL WORK.
AH!
OKAY.
I DON'T BELIEVE THERE'S A BETTER OPERATOR
OR RESTAURATEUR THAN ME.
BUT NO ONE'S COMING IN...
OR TRYING TO COME IN.
EMBARRASSED THAT I CAN'T GO OUT
WITH THE SIDES THAT I NEED FOR A TABLE.
MY BOSS, DEAN, HE'S A PAIN IN THE ASS
'CAUSE HE HAS COME IN AND SCREAMED AT ME.
- COME ON, MAN. - READ THE TICKETS.
IT'S HORRIBLE. IT'S ABSOLUTELY HORRIBLE.
WHAT THE?
DO I STILL HAVE PASSION FOR FOOD?
NO.
AND IT SHOWS.
THERE WERE DAYS I JUST COULDN'T THINK
OF EATING THE FOOD.
I EAT MY FOOD AND MY FAMILY EATS MY FOOD
AND I THINK IT'S GOOD.
WE DON'T HAVE A VERY YOUNG CROWD.
THERE IS A ASSISTED LIVING FACILITY
RIGHT BEHIND US.
AND WE DO HAVE A LOT OF THE BLUE HEADS COME IN.
THAT'S--THAT'S--THAT'S THE CUSTOMER BASE.
SERVICE, PLEASE.
WE DO HAVE A PROBLEM WITH THE SERVICE
BECAUSE IT IS VERY HARD TO GET PEOPLE TO WORK HERE.
CAN I GET SOMEONE HERE TO CLEAN THIS SINK?
MISSING A DISH HERE. MISSING A KNIFE.
LITTLE PIECE OF GLASS ON THE TABLE.
NEVER HURT ANYONE, RIGHT?
I HAVE A REOCCURRING NIGHTMARE
THAT I'VE HAD FROM DAY ONE.
WHAT HAPPENS IF I OPEN UP,
STAFFED UP, FOOD READY,
AND NO ONE DECIDES TO COME HERE?
WELL, IT HAPPENED THIS YEAR.
I DON'T KNOW. I DON'T HAVE ANSWERS FOR THAT.
I WISH I DID.
WHEN YOU'RE MAKING NO MONEY,
IT'S VERY HARD TO CONVINCE YOU
THAT TOMORROW IS GONNA BE A BETTER DAY
WHEN YOU HAVE BILLS TO PAY.
IT'S NOT THAT NICE WHEN IT'S SLOW.
A SLOW NIGHT IS A LOT OF SAD FACES.
YOU TELL ME WHAT TO DO.
WELL, HE'S RIGHT. TELL ME WHAT TO DO.
LET EVERYBODY EARN MONEY
AND LET DEAN TAKE IT IN THE AS ALWAYS.
WHY AREN'T MORE PEOPLE COMING HERE?
I DON'T KNOW.
I REALLY, REALLY DON'T KNOW.
BEING BEHIND ON MY MORTGAGE
AND THE THOUGHT OF THEM FORECLOSING ON MY HOUSE,
I JUST COUL-- I COULDN'T TAKE IT.
I CAN'T TAKE IT.
HI, HONEY. HI, BABE.
I NEED MONEY FOR DRY CLEANING.
MONEY.
WHAT ABOUT THESE PEOPLE? THINK THEY NEED MONEY?
I THINK MY WIFE MIGHT KNOW
THESE LAST COUPLE OF MONTHS
HAVE BEEN THE WORST EVER FOR ME.
I'M GONNA BE UP HERE
AND SEE WHO THE LUCKY PEOPLE ARE
THAT ARE GONNA GET PAID TODAY.
THIS RESTAURANT ISN'T JUST A RESTAURANT.
IT'S OUR LIFE. IT'S OUR FUTURE.
IT'S OUR CHILDREN'S FUTURE.
BEAUTIFUL.
THANK YOU. BYE.
ALMOST DROVE BY THIS PLACE.
WHAT A BEAUTIFUL BUILDING.
WHAT SCARES ME IS WHY NO ONE'S EATING HERE.
I'M ABOUT TO FIND OUT.
OH DEAR.
GORDON!
HOW ARE YOU? I'M DEAN MARRAZZO.
NICE TO SEE YOU. VERY NICE TO SEE YOU.
GOOD TO SEE YOU TOO. THANKS FOR COMING BY.
NO MATTER WHAT YOU SAY, THE GUY'S A WINNER.
HIS MICHELIN STARS ARE LIKE WORLD SERIES RINGS.
HE'S GOT THEM.
TOM. TOM, HOW ARE YOU?
NICE TO MEET YOU.
THIS IS THE BARMAN, YES?
THIS IS THE CHIEF COOK AND BOTTLE WASHER HERE.
OKAY. FANTASTIC.
I KNOW HIS CREDENTIALS. I KNOW HOW GOOD HE IS.
I'M STARVING. OH, OKAY.
I DO BELIEVE GORDON COULD HELP THE RESTAURANT.
BUT HOW MUCH SO, I DON'T KNOW.
JEANIE, THIS IS GORDON RAMSAY.
WHEN HE APPROACHED ME AND PUT OUT HIS HAND,
SAID HELLO TO ME, WELL, FIRST OF ALL,
I LIKE BLOND MEN.
SO HE WAS ADORABLE.
JEAN. NICE TO SEE YOU.
I FELT A VERY WARM FEELING.
SO GLAMOROUS.
GORDON WOULD BE A PLUS IN MY LIFE.
THIS IS OUR MENU.
JUST HAS A LITTLE HISTORY ON ONE SIDE
AND OUR MENU ON THE OTHER.
THANK YOU. YOU GOT IT.
HMM.
LOVELY.
I'LL START OFF WITH CRAB CAKE.
I'D LIKE TO SEE, UH, SHRIMP, PLEASE.
I'LL HAVE THE CHOPPED SALAD, PLEASE.
THANK YOU.
AND THEN FOR, UH, MAIN COURSE,
RISOTTO.
AND THEN I'LL GO
FOR THE TILAPIA EN PAPILLOT. TILAPIA.
MICHAEL. YOU DO THINGS YOUR WAY.
I AM VERY NERVOUS.
HE'S GONNA COME IN HERE, I'M GONNA COOK FOR HIM,
AND HE'S GONNA SAY "EGH."
ARE YOU, UH,
CHEWING GUM?
YES, SIR.
YOU ARE. IS THAT NORMAL?
I SUPPOSE.
REALLY?
APART FROM BEING SLOW,
THE WAITERS THINK IT'S NORMAL TO CHEW GUM.
HEY.
COME ON, LET'S GO.
SEND IT OUT.
WHEN YOU HAVE SOMEBODY OF HIS CALIBER COME IN,
I DON'T KNOW WHAT HE'S GONNA DO.
I DON'T KNOW WHAT HE'S GONNA SAY.
COOL. THANK YOU.
IT TASTES REALLY STRANGE.
I CAN'T PUT MY FINGER ON IT.
SOMETHING REALLY WEIRD IN THERE.
IT'S LIKE A SOUR MAYONNAISE FLAVOR.
I'M HOPING THAT HE LIKES
ONE OF THE DISHES THAT HE ORDERED.
TWO OF THE DISHES. MAYBE ALL OF THE DISHES.
BLOODY HELL.
WRAPPED IN PHYLLO PASTE, DEEP FAT FRIED.
I'VE EATEN SOME PRAWNS IN MY LIFE, BUT ME,
THAT'S A FIRST.
BLOODY HELL.
IS THIS A POPULAR DISH ON THE MENU?
YES.
WOW.
SO FAR, I DON'T THINK HE'S LIKED THE FOOD.
WHAT IS THAT? CHOPPED SALAD.
OH CHOPPED SALAD. SORRY. 'SCUSE ME.
LOOK AT THAT.
WHAT'S THAT SQUASHED INTO?
LOOKS LIKE IT'S BEEN SQUASHED INTO AN ICE CREAM CONE.
OKAY. THAT'S IT THERE.
RIGHT. THAT SITS ON TOP.
WAS THE CHEF A MECHANIC?
NO. NO.
ASIDE FROM ITS APPEARANCE,
PEOPLE ACTUALLY ENJOY IT.
YOU KNOW, THIS IS MY HOUSE.
HE WAS IN MY HOUSE AND HE WAS EMBARRASSING ME.
OKAY.
PLEASE DON'T MAKE ME EAT ANY MORE OF THIS.
TAKE THIS OUT WHILE THIS IS STILL PUFFY, PLEASE.
LOVELY. THANK YOU.
LOOKS LIKE SOMEONE'S HAD A IN THE BAG
AND STUCK IT IN THE OVEN.
DEAR.
DISAPPOINTMENT WAS WRITTEN ALL OVER HIS FACE.
HE DOESN'T LIKE ANY OF THE FOOD SO FAR.
IT'S GROSS.
PRETTY GROSS.
BASICALLY TOLD ME EVERYTHING WE'RE SERVING IS.
WHAT'D YOU EXPECT HIM TO SAY?
EVERYTHING WAS GREAT?
EVERY SINGLE DISH HE HAD SUCKED.
YOU KNOW, I CAN'T HELP BUT GET DEFENSIVE.
RISOTTO.
THE CHEF LIKES ALL THIS LITTLE MACHE,
LAMB'S LETTUCE.
SADLY, IT'S HOT AND DISGUSTING.
THE RICE JUST... PUREES IN YOUR MOUTH.
IT LIKE SORTS OF STICKS TO THE ROOF OF YOUR MOUTH.
WHEN A RESTAURANT CAN'T EVEN COOK
A SIMPLE MUSHROOM RISOTTO,
IT'S A BIG WORRY.
GORDON DIDN'T LIKE THE FOOD.
DIDN'T SEEM TO LIKE ANYTHING.
SO NOBODY'S FEELING TOO GOOD RIGHT NOW.
IF YOU'RE GONNA BE A RESTAURATEUR,
AT LEAST KNOW WHAT YOUR FOOD TASTES LIKE.
I DON'T THINK THIS GUY'S GOT A CLUE
WHAT HIS FOOD TASTES LIKE.
OKAY. TAKE A SEAT.
SIT DOWN. SURE.
RIGHT. UM, THAT WAS INTERESTING.
UM, INTERESTING, BUT BITTERLY DISAPPOINTING.
IS THAT CANNED CRAB?
THAT'S NOT FRESH CRAB MEAT, IS IT?
THAT'S CANNED CRAB.
WHEN I ASKED VERY POLITELY "IS THE CRAB MEAT FRESH?",
THE WAITER TOLD ME, "YES, OF COURSE IT IS."
THE WAITER TOLD YOU THAT WAS FRESH CRAB MEAT?
YEAH, THAT'S WHY I ORDERED IT.
I'M SORRY. I'M SORRY.
FIRST ONE WAS STONE COLD.
HAVE A LITTLE TASTE THERE AND EAT THAT FOR ME.
LOOKING AT IT,
IT LOOKED LIKE IT'D COME OUT OF A BABY'S DIAPER, HUH?
NO ONE'S GONNA COME BACK FOR THAT.
THAT IS A CHOPPED SALAD. I MEAN, IT'S HIDEOUS.
HAVE A TASTE OF THAT.
MY EIGHT-YEAR-OLD DAUGHTER COULD COOK BETTER THAN THAT.
PROBABLY FROM ANYONE ELSE,
I WOULD'VE THREW THE TABLE OVER
AND THREW THEM OUT.
HONESTLY, YOUR FOOD'S CRAP.
HE'S A LITTLE HARSH.
AND HE GOT TO BE A LITTLE ABUSIVE ON THE FOOD.
OH.
WHAT THE HELL DID WE GET INTO?
IF YOU THINK THAT YOU'RE GONNA CONTINUE
RUNNING THIS BUSINESS SERVING THAT ,
YOU MAY AS WELL TURN THIS PLACE INTO A MUSEUM.
NO ONE'S GONNA COME BACK FOR THIS.
I WAS PISSED.
REAL PISSED.
I WANTED TO TAKE THE PLATE
AND SMASH IT ON TOP OF THE CHEF'S HEAD.
COMING UP, GORDON BURSTS DEAN'S BUBBLE.
I'M NOT TOO SURE IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE.
THIS OWNER BOILS OVER.
GET PAID TO DO IS STAND HERE NEXT TO PEOPLE
AND GIVE THEM A GOOD EXPERIENCE.
AND LATER, MICHAEL SNAPS.
IT'S BEEN AN HOUR AND I GOT NOTHING.
THIS IS THE COPY. YOU GOTTA HAVE THE OTHER HALF.
THIS GOES FROM THE SALAD.
THAT'S COMING UP
ONKITCHEN NIGHTMARES.
IN ORDER TO FULLY UNDERSTAND ALL THE ISSUES
OF THE OLDE STONE MILL,
IT'S TIME TO GET TIGHT-LIPPED DEAN TO OPEN UP.
UM, THESE QUESTIONS MAY NOT BE COMFORTABLE, DEAN,
BUT UNLESS I UNDERSTAND THE FULL SCENARIO,
THEN I CAN'T GET THIS PLACE BACK ON LINE.
ONE THING I'D LIKE TO KNOW
IS THE FINANCIAL...
SITUATION.
ARE YOU AWARE OF THE CURRENT FINANCIAL SITUATION, BARBARA?
UM, HE KIND OF KEEPS ME IN THE DARK A LITTLE BIT.
I DON'T WANT HER TO WORRY.
THERE'S NO REASON FOR HER TO SHARE
THESE ANXIETY AND NERVES THAT I HAVE.
TOTALLY UNNECESSARY.
I TRY NOT TO BRING IT UP.
IT'S ALWAYS EASIER JUST TO KINDA
NOT THINK ABOUT WHAT'S GOING ON HERE.
AND THAT'S PROBABLY ONE OF THE REASONS
WHY I DON'T COME DOWN VERY OFTEN TO THE RESTAURANT.
BECAUSE WHAT YOU DON'T KNOW CAN'T HURT YOU.
I JUST CHOOSE NOT TO DEAL WITH IT RIGHT NOW.
I LET HIM DEAL WITH IT.
I MEAN, THE BOTTOM LINE IS, YOU'RE LOSING MONEY.
CORRECT. EVERY WEEK.
EVERY WEEK. YES.
IF WE HAD TO CLOSE TONIGHT...
JUST SWITCH EVERYTHING OFF,
WHAT WOULD WE OWE?
HALF A MILLION. HALF A MILLION.
YEAH.
IT WOULDN'T BE GOOD FOR OUR MARRIAGE,
I DON'T THINK, IF HE WOULD RISK, YOU KNOW, EVERYTHING
THAT WE POSSIBLY HAD IN THE WORLD.
GOT MONEY TIED UP IN THE HOME?
OH YEAH. OH SURE. MORTGAGE-WISE?
A MORTGAGE. A SECOND MORTGAGE.
AND A HOME EQUITY LINE.
GOD. SO THAT'S BACKED UP BIG TIME.
YEAH.
HOW DO YOU MANAGE IN TERMS
OF GETTING THROUGH MONTH TO MONTH IN TERMS
OF MORTGAGE PAYMENTS, SUPPLIES,
SALARIES, YOUR SALARY?
WHAT DO YOU WANT ME TO SAY?
IT'S--IT'S--YOU KNOW, I'M IN HELL RIGHT NOW.
PLEASE DON'T GET UPSET. I KNOW. I WON'T.
NO, IT'S JUST--
IT'S CRUCIAL FOR ME TO UNDERSTAND
EXACTLY WHERE WE ARE. NO, I KNOW.
I'VE GOTTA BE REALLY FRANK AND HONEST.
NOTHING IS MORE TELLING TO GORDON
THAN OBSERVING A FULL DINNER SERVICE.
FORTUNATELY, IT'S SATURDAY NIGHT,
THE ONE NIGHT THE RESTAURANT IS BUSY.
HI. HOW ARE YOU?
WELL, ENJOY YOUR DINNER.
HI, FOLKS. HOW ARE YOU?
I KNOW YOU'LL BE HAPPY WITH THAT.
AND CAN'T GO WRONG.
TONIGHT, I'M ON THE EDGE
'CAUSE NOW THE FEAR OF FAILURE'S SETTING IN.
AS ORDERS BEGIN TO ARRIVE
IN THE KITCHEN...
FRIED CALAMARI. CHOPPED SALAD.
CRAB CAKES. ONE PRIME RIB, MEDIUM RARE.
TWO CASHEW CHICKEN.
CHEF MICHAEL IS CLEARLY FRUSTRATED.
YOU SEE ANYBODY RUN A LINE BY THEMSELVES BEFORE?
NOT LIKE THIS BEFORE, NO.
IT'S JUST ME AND YOU HAVE TO GET IT DONE.
YOU GET IT DONE.
MICHAEL WORKS MORE THAN IS EXPECTED
OF A NORMAL CHEF.
HE DOES ABOVE AND BEYOND.
AS CHEF MICHAEL CONTINUES TO FIGHT THE BATTLES ALONE
IN THE KITCHEN...
NICE TO MEET YOU, LISA.
OWNER DEAN AND MANAGER TOM
ARE IN THEIR OWN WORLD IN THE FRONT OF THE HOUSE.
HI, HOW ARE YOU? PERFECT.
I THINK I MIGHT HAVE A BEER WITH YOU. OH, REALLY?
CHEERS. CHEERS.
SAY THE TRUTH.
THERE IS NO PLACE LIKE THIS IN PENNSYLVANIA.
THERE'S NO PLACE LIKE HOME.
AS THE MANAGER HERE, I DO WHATEVER IT TAKES
TO KEEP THE PLACE RUNNING AS SMOOTHLY AS POSSIBLE.
AN HOUR INTO DINNER SERVICE
AND THE OVERLY EMBELLISHED DISHES
FINALLY EMERGE FROM THE KITCHEN.
MIKE TRIES TO PRESENTATE THE FOOD REAL NICE.
WHAT'S THIS CRACK HERE WITH CALAMARI
IN A MARTINI GLASS?
THEY'RE JUST TRYING DIFFERENT PRESENTATION
BECAUSE THE DISHES WE HAVE SUCK.
SUCK? I CAN'T BELIEVE YOU'D BE SO POLITE.
HOLY MACKEREL.
I DON'T EVEN KNOW WHAT TO TELL YOU.
AND NEITHER GORDON OR THE CUSTOMERS
ARE IMPRESSED.
IS IT COLD?
IS THERE ENOUGH SAUCE ON THESE CASHEW CHICKENS?
YES, THERE IS.
WHEN IT JUST BECOMES A JOB.
NOT THAT YOU DON'T CARE,
NOT THAT YOU DON'T PUT ANY EFFORT,
BUT IT'S JUST THE SAME EVERY DAY.
BY THE WAY, THE PAPER'S EDIBLE.
I'VE NEVER HAD MY DINNER SERVED TO ME
IN A BROWN PAPER BAGGY.
IN YOUR BUSINESS RIGHT NOW,
I WISH THAT WAS THE ONLY PROBLEM,
A FRENCH FRY.
WITH FOOD NOW BEING SENT BACK TO THE KITCHEN,
ALREADY BEHIND, MICHAEL IS NOW TOTALLY OVERWHELMED.
I NEED A RISOTTO AND A TILAPIA AND THAT'S DONE.
AND DEAN IS NOT HELPING THE PROBLEMS,
BUT ADDING TO THEM.
I GOT BACKED UP 'CAUSE IT WAS TOO MUCH AT ONCE.
OH MY GOD. OVERCOOKED.
COME ON. COME ON.
- IT'S OVERCOOKED. - DAMN IT.
GOT ME VERY FRUSTRATED.
WE LET THE CUSTOMER WAIT.
IF HE WAITS 20 MINUTES AND HE'S HAPPY
OR HE WAITS 20 MINUTES, GETS CRAP, WHAT'S WORSE?
PLEASE SEND IT OUT RIGHT NOW.
MICHAEL. YES, SIR.
ARE YOU HAPPY WITH THAT RISOTTO?
NOT REALLY, CHEF. NO.
MICHAEL, IF YOU'RE NOT HAPPY WITH IT,
WHY'D YOU SERVE IT, MY MAN?
CHEF TO CHEF NOW. WHY?
FORGET--FORGET--FORGET DEAN FOR A SECOND.
WHERE'S THE TILAPIA?
IT'S IN THE OVEN.
DEAN, HE'S THE OWNER. ULTIMATELY, IT'S HIS DECISION.
HEY. YEAH.
DOES IT MAKE YOU FEEL BETTER
IF WE RUSHED IT TO THE TABLE?
NO.
I'M TRYING TO ASK CHEF ABOUT SOME FORM OF STANDARD
AND YOU'RE JUST SAYING GET THE FOOD
OUT OF THERE. BECAUSE THE LADY ASKED ME THREE TIMES FOR HER FOOD.
I'M AMAZED, YOU KNOW THAT, MORE THAN ANYTHING.
I DON'T KNOW-- I DON'T KNOW WHAT
YOU WANT ME TO SAY TO YOU.
BUT IT'S DONE. IT'S DONE, GORDON.
IT'S DONE.
I LOVE THE FACADE YOU PUT ACROSS IT.
IT'S NOT A FACADE. YES, IT IS.
NO, IT'S NOT.
THANK YOU.
DEAN'S WILLINGNESS TO SEND OUT SUB-STANDARD RISOTTO
TYPIFIES WHAT'S WRONG WITH THE OLDE STONE MILL.
IN ADDITION, A GREAT DEAL OF DEAN'S ENERGY
HAS GONE INTO BEAUTIFYING THE RESTAURANT,
BUT THE MENU HAS BEEN NEGLECTED.
I DON'T THINK YOU UNDERSTAND THE REAL REASON WHY I'M HERE.
THE INCONSISTENCY OF THE FOOD IS OBVIOUS.
THE FOOD NEEDS SOME SERIOUS ATTENTION.
AND YET NO ONE SEEMS TO ADDRESS IT.
I ASKED MICHAEL "ARE YOU HAPPY WITH THE RISOTTO?"
HE SAID, "NO."
AND YOU SAID, NO, GOTTA SERVE, I GOTTA SERVE IT.
THEY'VE BEEN WAITING 50 MINUTES.
HAVE YOU ANY IDEA HOW MUCH DAMAGE YOU'RE CAUSING?
WHAT DO YOU WANT? WHAT DO YOU WANT?
IT'S NOT ABOUT WHAT I WANT.
IT'S JUST WHAT I'M-- I'M MIFFED.
I'M NOT TOO SURE IF YOU'RE ACTUALLY HUNGRY
FOR THE CHANGE-- YOU KNOW THAT?
IT'S ONE THING TO BELIEVE IN A DREAM,
BUT IT'S ANOTHER THING TO ACTUALLY BE IN A DREAM WORLD.
FOR EVERY PLATE OF FOOD WE SEND,
WE'RE NARROWING THE CHANCES
OF THIS PLACE BECOMING SUCCESSFUL.
AND I THINK YOU'VE BULLIED THEM INTO MAKING SURE
THAT THEY GET BRAINWASHED TO HOW YOU THINK.
BUT LET ME TELL YOU SOMETHING.
WHAT YOU THINK IS WRONG.
IT'S TOUGH TO GET POKED AT ALL DAY.
I FEEL LIKE POKING BACK RIGHT NOW.
I'M TRYING TO GET THROUGH TO YOU.
'CAUSE IF I CAN'T GET THROUGH TO YOU,
I'VE GOT NO CHANCE.
I THINK YOU'RE TREATING THIS LIKE A GAME.
HOW DARE YOU ACCUSE ME OF NOT HAVING A COMMITMENT.
DARE YOU? I DON'T DARE YOU. I'M TELLING YOU.
YOU'RE NOT TELLING ME ANYTHING.
THIS IS YOUR OWN FIGMENT OF YOUR IMAGINATION
THAT I DON'T HAVE A COMMITMENT TO THIS PLACE.
DEAN'S A FIGHTER.
HE'S NOT GONNA BACK DOWN FROM A CHALLENGE.
YOU JUST GIVE ME TWO MINUTES.
YOU GUYS, DO YOU MIND?
YOU FLOAT ON THE CUSTOMERS
COMING 'ROUND AND BLOWING SMOKE UP YOUR.
THAT'S RIGHT, I DO.
WHEN I ASK PEOPLE HOW THEIR FOOD IS
AND THEY TELL ME IT'S GOOD, IT MAKES ME FEEL GOOD.
I DON'T HOVER AROUND MY CUSTOMERS KISSING--
HOW WAS IT? PLEASE TELL ME.
YOU DON'T GO TO A TABLE
ASK PEOPLE HOW THEIR MEAL WAS?
OH NO, YOU PROBABLY PAY TEN PEOPLE.
NO, I LISTEN TO THE PHONE EVERY MORNING
TO SEE HOW FULLY BOOKED I AM.
THIS IS WHAT I GET PAID TO DO.
TO STAND IN HERE AND WATCH PEOPLE.
THAT'S WHAT I GET PAID TO DO.
TO STAND HERE NEXT TO PEOPLE AND GIVE THEM
A GOOD EXPERIENCE.
THAT'S WHAT I GET PAID FOR.
AND WATCH THIS COME OUT.
NO, THAT'S YOUR OPINION. AND YOU FEEL GOOD ABOUT IT.
NO, I DON'T FEEL GOOD ABOUT IT. THERE YOU GO AGAIN.
- I DON'T FEEL GOOD ABOUT IT. - YOU DO.
IT'S WHAT I GOTTA DO. THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU. YOU'RE A FAKE.
IS THAT HOW YOU'RE GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT LIKE A MAN?
IT'S WHAT I GOTTA DO. THAT'S WHAT I DO.
YOU'RE A FAKE.
YOU. YOU'RE A FAKE.
OH, YOU'RE FULL OF
IS THAT HOW YOU'RE GONNA ACT?
WALK AWAY? CAN YOU NOT FACE IT LIKE A MAN?
I FACE EVERYTHING LIKE A MAN.
YOU DO. I DON'T SHY AWAY FROM NOTHING.
THAT'S RIGHT. NOTHING.
NOT YOU. NOTHING.
I HAVE A COMMITMENT TO THIS PLACE THAT YOU'LL
PROBABLY NEVER HAVE AT ANY PLACE
IN YOUR LIFE EVER.
WHAT?
DID I STUTTER?
I JUST TOLD YOU HOW I FEEL ABOUT THIS PLACE.
I'M NOT GONNA TO MAKE YOU BELIEVE ME.
IF YOU DON'T BELIEVE ME, YOU DON'T BELIEVE ME.
YOU DON'T LIKE THE TRUTH, DO YOU?
NO ONE'S TOLD YOU. NO, I DO LIKE THE TRUTH.
I HEAR THE TRUTH-- NO ONE'S BURST THIS ing BUBBLE.
OF MY LIFE MORE THAN YOU'LL EVER HEAR THE TRUTH.
THAT'S. YEAH, THAT'S WHAT YOU THINK.
YOU TAKE PRIDE IN YOUR HAIR, YOUR TROUSERS, YOUR SHIRT.
YOU'RE WELL GROOMED.
I JUST WANT YOU TO TAKE PRIDE
IN WHAT THE YOU DO IN A BUSINESS.
AND IF YOU APPLY WHAT YOU'VE APPLIED TO YOURSELF
EACH AND EVERY DAY,
YOU WON'T BE SERVING THAT.
RIGHT NOW, WE GOT SOME ISSUES IN HERE.
AND UNLESS YOU'RE PREPARED TO CHANGE,
THIS PLACE HAS GOT NO CHANCE.
AND YOU'VE HAD IT ALL YOUR OWN WAY
FOR SUCH A LONG TIME.
AND IT'S NOT GONNA CONTINUE BEING LIKE THAT.
ONE THING HAS TO CHANGE INSTANTLY...
YOU.
IRONICALLY, IT'S DEAN'S FEAR OF FAILURE
THAT IS PREVENTING HIM FROM MAKING
THE NECESSARY CHANGES FOR SUCCESS.
BUT BEFORE GORDON CAN PUT HIS PLAN FOR CHANGE
INTO ACTION,
HE DECIDES TO EXPLORE THE LOCAL COMPETITION.
ITALIAN.
CHINESE RESTAURANT.
NEXT DOOR TO A PIZZERIA.
AN AMERICAN BISTRO.
NOW WAIT. ANOTHER ITALIAN.
RESTAURANTS EVERYWHERE.
ANOTHER ITALIAN.
HOW ARE YOU?
VERY GOOD. GOOD TO SEE YOU.
YOU TOO. AND WHAT A BEAUTIFUL LITTLE SHOP.
THANK YOU VERY MUCH. BUSY LITTLE PLACE?
VERY BUSY. FANTASTIC.
SO THEY'RE GREAT MEAT EATERS HERE.
YES, THEY ARE. THEY LOVE THEIR STEAKS.
AND THEY LIKE 'EM THICK. BEEN UP AND DOWN THE STREET.
THERE'S NOT ONE STEAK HOUSE ANYWHERE.
NO, THERE ISN'T.
WHY HAS NO ONE EVER OPENED ONE HERE?
UH, I DON'T KNOW.
BUT IF THERE WAS A STEAK HOUSE LOCALLY,
YOU COULD SUPPLY IT.
IT WOULD BE A PLEASANT CHANGE.
WELL, LISTEN. THANK YOU.
GOOD TO SEE YOU. HAVE A GOOD WEEKEND.
CHEF--CHEF, THANK YOU AGAIN.
TAKE CARE. OKAY.
NOW ARMED WITH LOCAL KNOWLEDGE,
GORDON KNOWS THAT TO TURN THIS RESTAURANT AROUND,
HE MUST GET THE CHEF BACK ON TRACK.
MICHAEL, THIS RESTAURANT NEEDS TO BE KNOWN FOR SOMETHING.
FIRST BIG CHANGE.
PRIME RIB. PRIME RIB.
ON THE BONE. OKAY.
THIS IS A SPECIAL TO GET THIS PLACE
IN THE RIGHT DIRECTION. OKAY.
TO MAKE YOUR LIFE EASIER,
AND TO MAKE SERVICE QUICKER.
I AM VERY NERVOUS.
IT'S NOT EVERY DAY THAT YOU GET TO COOK
WITH A WORLD-CLASS CHEF.
YOU KNOW HOW TO SLICE IT FROM THERE, DON'T YOU?
DOWN AND ALL UP. YEAH. EXACTLY.
GO AHEAD AND PUT THAT BEEF IN, YEAH?
I'M EXCITED TO LEARN THOSE NEW DISHES
AND THEN AFTER TIME JUST PUT MY OWN SPIN ON 'EM
AND HOPE HE DOESN'T COME BACK
AND THROW ME UNDER THE BUS.
THE IDEA BEHIND A CHOPPED SALAD
IS HAVING THAT LITTLE BIT
OF CRUNCH THERE, YEAH?
ROMAINE. SHREDDED.
A FEW CHIVES. LITTLE BIT OF BACON IN THERE.
HALF DRESS SO IT STAYS NICE AND CRUNCHY.
LITTLE SEASONING ON THE AVOCADO.
YOUR TOMATO. CHOPPED EGG. A FEW CHIVES.
YEAH.
WEE. MELTDOWN.
OKAY? YES?
OH, JUST THINK OF THE COMPLAINTS.
WHAT? YOU'RE NOT STUFFING MY SALAD IN A FUNNEL?
WHAT DO YOU MEAN YOU'RE NOT SERVING ME
A FUNNEL SALAD?
MIKE, YOU ALL RIGHT WITH THIS?
I'M FINE WITH THAT.
I LAUGHED MY ASS OFF.
WHEN HE BURNED THOSE FUNNELS
WITH THE CREME BRULEE TORCH, I LAUGHED.
AND I UNDERSTOOD HIS POINT.
THERE'S NOTHING WRONG WITH A SIMPLE SALAD.
DON'T TRY AND MAKE IT ANYTHING THAT IT'S NOT.
IF THEY COME AND ASK ME FOR THEIR SALAD
TO BE STUCK INSIDE A FUNNEL,
I WILL PERSONALLY LIFT THEM
AND PUT THEM NEXT DOOR IN THE RETIREMENT HOME.
OKAY?
LAST OF THE FUNNEL.
WITH THE CHEF RE-ENERGIZED,
GORDON TURNS HIS ATTENTION TO THE OWNER AND HIS TEAM.
DEAN HAS ALWAYS HAD THE DESIRE TO SUCCEED.
NOW CHEF RAMSAY IS ABOUT TO TELL HIM HOW TO DO IT.
OKAY, I'VE DONE MY HOMEWORK.
I'VE BEEN OUT AND ABOUT AND I'VE.
I'VE STUDIED HARD.
WHAT ISN'T IN THE TOWN?
THERE'S NOT ONE GOOD STEAK HOUSE
ANYWHERE IN THIS TOWN.
THIS PLACE HAS GOT EVERY CHANCE
OF BECOMING A PHENOMENAL STEAK HOUSE.
CHEF GORDON'S IDEA OF A STEAK HOUSE
WOULD REALLY WORK HERE.
HE'S 100% RIGHT THAT THERE IS NOTHING ELSE IN THE AREA.
GIVE THE LOCALS WHAT THEY WANT
AND GET THEM COMING TIME AND TIME AGAIN.
AND MAKE MONEY!
I'M LISTENING TO GORDON.
I'M LISTENING TO EVERYTHING HE SAID.
AND HE'S MAKING ALL THESE CHANGES.
BUT WHEN THE CHANGES ARE DONE,
I DON'T KNOW IF HE'S GONNA GET PEOPLE
THROUGH THE DOOR.
THIS PLACE OOZES STEAK HOUSE.
I CANNOT TELL YOU.
I LOOK FORWARD TO IT.
HOW DO YOU SIT?
I CAN'T AFFORD TO MAKE MANY CHANGES
'CAUSE I CAN'T AFFORD TO ALIENATE OR LOSE
WHAT I HAVE RIGHT NOW.
I'M FUMING.
DEAN.
GIVE ME A LITTLE BIT OF MANHOOD.
I'M NOT INSANE.
I HAD A VISION.
YOU COOKED A SIMPLE PRIME RIB.
THAT WAS YOUR RESURRECTION OF THE PLACE
WAS A SIMPLE PRIME RIB?
HEY, I'VE GOT TWELVE SUCCESSFUL RESTAURANTS,
HIGHLY PROFITABLE,
AND YOU, MY MAN, MISSED OUT ON THE TRUTH.
WHEN YOU CHANGE CONCEPTS...
WHEN YOU CHANGE DIRECTIONS SO RADICALLY,
I THINK THAT'S A SIGN OF WEAKNESS.
TOMORROW, WE'RE CHANGING THE MENU.
WE'RE GONNA RELAUNCH THE RESTAURANT.
YOU'VE GOT SOME SERIOUS THINKING TO DO.
GOOD NIGHT.
IT'S DAY FOUR, RELAUNCH DAY.
AND TIME FOR DEAN TO EMBRACE THE CHANGES
THAT WILL HOPEFULLY SAVE HIS RESTAURANT.
GORDON SECRETLY HAS BROUGHT IN HIS DESIGN TEAM,
WHO WORKED THROUGH THE NIGHT
TO SPRUCE UP THE OLDE STONE MILL.
YOU KNOW WHEN I FIRST ARRIVED HERE, YEAH?
I DROVE BY THIS BEAUTIFUL BUILDING
WITHOUT ACTUALLY REALIZING
IT WAS A RESTAURANT.
NO SIGN.
NO. NOTHING.
LET'S HAVE A LOOK. YES?
ONE, TWO, THREE.
UP. LOOK AT IT.
BEAUTIFUL. NATURAL STONE.
THE OLDE STONE MILL STEAK HOUSE.
NOW WE KNOW WHAT THE PLACE IS
WHEN WE DRIVE BY.
WHEN THEY UNVEILED THE SIGN,
IT WAS JUST ABSOLUTELY BEAUTIFUL.
I WAS BREATH-TAKEN.
DEAN, DO YOU LIKE IT? I LOVE IT.
HUH? IT'S GREAT.
VERY NICE.
LOOK NEXT TO IT.
STEAK HOUSE.
WHY DIDN'T I GO CALL THE SIGN GUY,
WORK OUT A BARTER WITH HIM,
DO A TRADE, DO SOMETHING, AND GET THE SIGN?
I COULD HAVE. I DON'T KNOW WHY.
RIGHT, LET'S GO INSIDE. THERE'S MORE.
HISTORY.
THIS IS ALL THE STUFF THAT'S BEEN UPSTAIRS
THAT YOU'VE BEEN KEPT AWAY.
SO WHEN CUSTOMERS ARE WAITING,
THEY CAN GET AN INSIGHT TO WHAT YOU'VE DONE.
I WANT PEOPLE TO KNOW
FROM THE FIRST MINUTE THEY WALK IN HERE
THAT YOUR HEART IS IN HERE.
I WAS A LITTLE INTIMIDATED WHEN I FIRST WALKED IN
BECAUSE I DIDN'T KNOW WHAT TO EXPECT.
EVERY NOOK, EVERY BLOODY PIECE OF STONE.
LOOK, THE HISTORY'S THERE. YEAH, MAN.
GORDON PUTTING UP THESE PICTURES
OF ME BUILDING THE PLACE BLEW ME AWAY.
OKAY. THERE'S MORE. COME THROUGH.
BEAUTIFUL.
ABSOLUTELY BEAUTIFUL.
OH MY GOODNESS.
WOW. NOW EVERYBODY CAN SEE EVERYBODY.
- WOW. - OH, IT'S LOVELY.
IT'S JUST BEAUTIFUL. I CAN'T EVEN PUT IT INTO WORDS.
IT'S OPEN. IT'S CLASSIC.
WE'VE GOT NEW PLATES, NEW LINEN, NEW TABLEWARE.
BARBARA, WHAT DO YOU THINK?
I GOT RID OF THE DARK COLORS.
TOO DEPRESSING. TOO DEPRESSING.
THE CANDLES ON ALL THE TABLES.
THE FRESH FLOWERS.
IT'S JUST BRIGHT. IT'S CHEERY.
IT'S A PLACE YOU WANT TO BE.
I'M SPEECHLESS.
THE SAME RESTAURANT.
THE SAME PEOPLE.
BUT SOMETHING IS DIFFERENT.
WE HAVE GORDON RAMSAY'S TOUCH.
SMELL.
MM. MM.
LET'S SEE IF IT WORKS.
IT HAS TO WORK.
IT'S THERE NOW.
THERE'S NO EXCUSE.
WE'VE GOT RID OF THE CLUTTER.
LOOK AT IT. LOOKS GREAT.
HUH? LOOKS GREAT.
I DIDN'T KNOW WHAT TO EXPECT.
I DIDN'T KNOW ANY OF THIS
INVOLVED ANY KIND OF A MAKEOVER OF ANY SORT.
BUT, UM, I'M MAN ENOUGH TO ADMIT THAT IT'S GREAT.
EVEN THOUGH THE IMPROVEMENTS TO THE DECOR
ARE WELL-RECEIVED,
THAT WAS AN EASY CHANGE TO ACCEPT.
NOW FOR THE HARD ONE.
THE NEW STEAK HOUSE MENU.
OKAY. LET'S, UH, LET'S GO THROUGH THE FOOD
VERY, VERY QUICKLY, YES?
MENU.
LET'S START OFF WITH THE, UH, MEATS.
THAT'S THE PORTERHOUSE STEAK FOR TWO.
GOT THE MOST AMAZING RIB EYE.
NEXT TO THAT, YOU'VE GOT THE NEW YORK STRIP,
THE MOST POPULAR STEAK ACROSS AMERICA.
I EXPECTED A BLEND
OF THE OLD AND NEW.
BUT CHANGING THE MENU COMPLETELY SURPRISED ME THE MOST.
HALIBUT HAS A REALLY NICE,
SORT OF RUSTIC,
MEATY FLAVOR.
YEAH, IT'S A VERY ROBUST FISH.
BUT PAN SEARED, IT'S BEAUTIFUL.
AND THEN THE CRISPY-SKIN SALMON.
SPAGHETTI SQUASH, CONFIT SHALLOT.
AND A REALLY NICE CRISPY SKIN, YES?
OKAY, THE APPETIZERS.
STEAMED MUSSELS. NICE BIG BOWL.
AND THEN THE CREAMED CORN.
EVERY STEAK HOUSE ACROSS THE STATES
HAS GOT CREAMED CORN ON THERE.
AND THEN MY FAVORITE,
THE OLDE STONE MILL CHOPPED SALAD.
SADLY, NO FUNNEL.
THIS IS GONNA BE A CHALLENGE.
BUT, UH, IT'S VERY EXCITING TO HAVE A NEW MENU.
WITH TWO HOURS TO GO BEFORE THE DOORS OPEN,
GORDON WANTS TO MAKE SURE THE RESTAURANT FEELS
LIKE THE STEAK HOUSE IN TOWN.
AND BEFORE ANYONE EATS ANY FOOD,
IT WILL BE UP TO THE FRONT OF THE HOUSE STAFF.
THIS IS NOW A STEAK HOUSE.
WE'RE GONNA CONFIRM IT.
EACH AND EVERY TABLE THAT ARRIVES THIS EVENING,
A QUICK PRESENTATION.
BINGO. TOM, SELL IT TO ME.
MY WORRIES ARE
THAT THE FOOD'S CHANGED, THE AESTHETICS HAVE CHANGED,
BUT I STILL HAVE MY DYSFUNCTIONAL STAFF.
HELLO.
WELCOME TO THE OLDE STONE MILL STEAK HOUSE.
HERE ARE THE STEAKS WE HAVE THIS EVENING.
THIS IS OUR...
OUR 21-DAY-AGED...
ME.
LET'S GO.
WE HAVE A...
I'M COMPLETELY OUT OF MY COMFORT ZONE.
YOU CAN'T EXPECT TO WIN THE GOLD MEDAL
IN A WEEK.
AND ON THE TOP, A KOBE STRIP.
SOUNDS LIKE A JAPANESE LAP DANCING BAR.
IT'S STILL THE SAME MEDIOCRE CREW IN THERE.
GORDON HAS INTRODUCED A LOT OF CHANGES
TO THE OLDE STONE MILL IN JUST A FEW DAYS.
AND WITH THEIR HEADS STILL REELING,
IT'S TIME FOR DEAN AND HIS STAFF
TO RISE TO THE OCCASION.
HELLO. HOW ARE YOU?
WE'RE EXCITED ABOUT TONIGHT.
WE'RE HOPING THIS GOES OVER WELL FOR US.
CAN I TAKE YOUR COAT?
WHAT DO YOU THINK ABOUT THE NEW LOOK?
GORGEOUS. I LOVE IT.
IT'S A NEW START. I'M EXHAUSTED.
I'M EMACIATED. I'M TIRED. I'M ANXIOUS.
I WAS A LITTLE NERVOUS GOING INTO IT.
NOT KNOWING OUR MENU AT ALL.
ONLY SEEING IT MAYBE, UH,
TWO HOURS BEFORE WE WERE SUPPOSED TO START.
NOT BEING READY IS ALWAYS A FEAR.
OKAY. THIS ISTHE BIG NIGHT.
WE'VE PUT A PLAN TOGETHER.
AND NOW THEY HAVE TO SERIOUSLY EXECUTE IT.
KOBE BEEF, MEDIUM RARE.
I-I-I'M STUCK.
I WANT TO KNOW WHERE ALL THE MENUS ARE.
IF PEOPLE DROP THE BALL TONIGHT,
YOU WON'T SEE THEM HERE TOMORROW.
TONIGHT IS THE NIGHT OF THE BIG RELAUNCH.
GORDON RAMSAY'S PLAN FOR A STEAK HOUSE
TO FILL THE VOID IN THIS TOWN
HAS GENERATED SOME BUZZ.
AND THE RESTAURANT IS FULLY BOOKED.
NOW IT'S UP TO DEAN AND HIS STAFF
TO START BUILDING A NEW REPUTATION
FOR THE OLDE STONE MILL.
EVERYBODY IS ON THEIR TIPPY TOES.
THE MAYOR. NOW WHERE DOES THE BIG SHOT GO?
TONIGHT WILL CERTAINLY BE AN INDICATION
OF THE PROBABILITY OF SUCCESS FOR THIS PLACE.
HELLO. MR. MAYOR.
LONG TIME NO SEE.
I WAS A LITTLE INTIMIDATED WHEN HE FIRST WALKED IN
BECAUSE HE'S IMPORTANT TO ME TO BE HERE.
TAKE YOUR COAT. OH, THANKS.
WHEN THIS PLACE IS FULL AND THE MAYOR'S HERE,
IF YOU'RE NOT READY, UM,
I DON'T CARE HOW GOOD YOU ARE.
OH, COME ON.
IT'S NOT GONNA WORK.
MAYOR.
WITH THE CUSTOMERS AND SPECIAL GUESTS
TAKING THEIR SEATS,
THE SERVERS ARE BUSY MAKING THEIR ROUNDS
WITH THE NEW MENU.
THE KOBE BEEF. MEDIUM WELL.
AND IT'S OBVIOUS THAT THE PRESSURE
OF THE RE-LAUNCH IS ALREADY GETTING TO TOM.
NEW YORK STRIP. I'M SORRY. THE NEW YORK STRIP.
THE RIB EYE. AND OUR KOBE BEEF SPECIAL.
OKAY.
IT WAS CRAZY.
I MEAN, THIS WHOLE SITUATION IS CRAZY
AND THE WHOLE NIGHT OBVIOUSLY FROM THE BEGINNING
IS GONNA BE CRAZY.
GET SOME NAPKINS.
ME.
I'M DONE. NO, TOM, YOU'RE NOT.
I'M DONE. NO, TOM.
I'M NOT COMFORTABLE WITH--
THE CHANGE IS SO QUICK.
I DON'T KNOW IF WE'RE READY FOR IT.
WHILE TOM TRIES TO PULL HIMSELF TOGETHER...
AND COME BACK AS THE MANAGER, TOM.
OKAY. OKAY?
THE FIRST WAVE OF ORDERS HITS THE KITCHEN.
OKAY, MICHAEL. WATCH YOUR TEMPERATURE, YEAH?
I DON'T WANT THE STEAKS COMING BACK, OKAY?
YES, CHEF.
GOOD.
EIGHT?
PARTY OF EIGHT? WHO'S EIGHT?
WHATEVER EIGHT-- EIGHT COMES IN.
THERE'S PLENTY OF PRESSURE.
A COUPLE OF TIMES, I LOST MY COMPOSURE.
LET'S GO.
AND WHEN TOM DOES RETURN,
HE BEGINS TO FEEL THE HEAT ONCE AGAIN.
WHAT'S THAT SMELL?
YES.
I'LL DRIVE IF YOU'VE HAD TOO MUCH.
DON'T YOU WORRY.
I'VE GOT TO TALK TO YOU QUICKLY NOW.
RIGHT. YOU'RE RUNNING AROUND LIKE A.
YEAH? YOU'RE SWEATING LIKE A PIG.
GET IN THE BATHROOM AND DO SOMETHING ABOUT IT.
WHEN TOM CAME BACK,
YOU COULD SEE HE WAS JUST TOTALLY DISOR--
LIKE DISARRANGED.
YOU KNOW, HE WAS NERVOUS. HE WAS NERVOUS.
GOD, HE STINKS.
IT'S 45 MINUTES INTO DINNER SERVICE.
AND THOUGH ALL APPEARS TO BE GOING WELL...
ONLY A FEW CUSTOMERS HAVE BEEN SERVED.
AND THE MAYOR IS NOT ONE OF THEM.
THEY GOT A MELTDOWN IN THERE.
AND THE, UH, MAYOR, YEAH?
WE CAN'T KEEP HIM WAITING, YEAH?
WHAT TABLE NUMBER'S THAT? UH, THAT'S 12.
MAKE SURE HE KNOWS. YOU UNDERSTAND?
I NEED THE MAYOR'S TABLE, MAN.
I'M NOT GETTING TICKETS THROUGH THIS PRINTER RIGHT NOW.
WHY? I DON'T KNOW.
THIS PRINTER RIGHT HERE IS NOT WORKING?
I'M NOT GETTING TICKETS THROUGH THIS COMPUTER.
IT'S GOING TO ME UP.
OH BOY.
IT WAS A DISASTER.
I'VE ALREADY SPOKEN TO DEAN ABOUT THAT.
AND I FINALLY SCREAMED, CURSED, AND YELLED,
"GET SOMEONE IN HERE TO FIX THIS NOW
OR WE'RE."
I CAN'T BELIEVE THAT NO ONE'S COMING IN HERE
TO FIX THIS COMPUTER.
BUT IF NOBODY WANTS TO HEAR IT,
NOBODY WANTS TO HEAR IT.
HOW ABOUT THOSE STEAKS?
HE'S STANDING THERE WITH HIS FINGER UP.
I DON'T KNOW IF DEAN UNDERSTANDS
THAT WE'RE THE WHOLE NIGHT
AND YOU'LL BE DONE.
OH GOD.
NOW WE'RE SERIOUSLY IN THE.
ALL THE ORDERS ARE BACKED UP.
TABLES ARE WAITING. TOM'S SWITCHED OFF.
AND MORE IMPORTANTLY,
WE'VE KEPT THE MAYOR WAITING 45 MINUTES.
OF ALL THE PEOPLE TO KEEP WAITING,
NOT THE ING MAYOR.
NOW MORE THAN AN HOUR AND 15 MINUTES
INTO SERVICE, AND HUNGRY CUSTOMERS
ARE GETTING RESTLESS.
OKAY, MICHAEL.
SOMEONE HAS TO FIX THIS COMPUTER
'CAUSE I'M NOT GETTING TICKETS.
UNBELIEVABLE.
GET ME DEAN, YEAH?
PLEASE. STRAIGHT AWAY, YES?
DEAN, YOU HAVE TO GO IN THE KITCHEN.
I NEED THE MAYOR'S TABLE, MAN.
I DON'T KNOW--
IT'S A HOUR.
IT'S NOT EASY GETTING KICKED IN THE EVERY DAY
AND BEING TOLD THAT YOU SUCK.
I'M EMBARRASSED, MAN.
WHERE--I TOLD YOU TO--
I DON'T HAVE TICKETS FOR THIS.
WHY AREN'T I GETTING TICKETS FOR THIS?
PLEASE HELP ME!
I DON'T HAVE THE TICKET IS WHAT I'M SAYING.
THIS IS THE COPY.
YOU GOTTA HAVE THE OTHER HALF.
THIS IS NOT MY TICKET.
THIS COMES FROM THE SALAD PRINTER.
IT'S BEEN AN HOUR AND I HAVE NOTHING.
READ THE TICKET!
OH! HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE TABLE!
I NEED THE MAYOR'S TABLE, MAN.
THIS IS NOT MY TICKET.
THIS COMES FROM THE SALAD PRINTER.
IT'S BEEN AN HOUR AND I HAVE NOTHING.
READ THE TICKET!
OH! HERE WE GO.
WHAT THE?
READ THE TICKET!
IT'S THE TABLE!
OH, FOR THE LOVE OF.
JEANIE. TWO SECONDS. YEAH.
DON'T WORRY ABOUT THE COFFEE.
MIKE. MIKE.
JUST COME AROUND FOR TWO SECONDS, PLEASE, YES?
WITH DINNER SERVICE ON THE BRINK OF DISASTER,
GORDON LAYS IT ON THE LINE FOR DEAN AND HIS STAFF.
LET'S REGROUP A LITTLE BIT, YEAH?
LET ME JUST TELL YOU THE SITUATION.
SERVICE IS GONE. WE'RE ALL OVER THE PLACE.
LET'S GET THIS THING
BACK ON LINE.
WE'VE GOT TO MAKE DECISIONS,
ESPECIALLY AT THIS CRITICAL MOMENT.
THIS IS WHERE I NEED YOU NOW TO FIGHT BACK.
THIS IS GONNA MAKE OR BREAK THIS PLACE.
I WAS REALLY, REALLY PISSED OFF.
BUT RIGHT NOW
FOR THE SAKE OF THE SUCCESS HERE,
I HAVE TO JUST GET THROUGH IT.
LET'S GET SOME APPETIZERS.
I'LL PUMP THOSE OUT REAL FAST.
AND THEN WE'LL GET YOU IN THERE FOR YOUR ENTREE.
YOU KNOW WHAT, I WILL BE RIGHT BACK
AND I WILL WRAP THOSE UP FOR YOU.
YOU KNOW, AT THIS POINT NOW,
LET'S WORK TOGETHER, LET'S CORRECT IT.
LET'S TRY TO CORRECT IT.
SORRY FOR THE DELAY. GIVE 'EM A STEAK KNIFE, PLEASE.
GOOD DEAL.
TWO MEDIUM RARE. TWO MEDIUM.
GIVE ME THAT. IT'S 34.
WELL, BON APPETIT.
I CERTAINLY HOPE IT WAS WORTH THE WAIT.
EXCELLENT.
AND THANKFULLY, DEAN GETS EVERYONE FOCUSED.
HERE YOU GO. THANK YOU.
AND THE NIGHT AT LEAST FINISHES SUCCESSFULLY.
MORE WINE.
THE NEXT DAY, GORDON WANTS TO MAKE SURE
THAT DEAN'S FEAR OF FAILURE
WOULD NO LONGER STAND IN THE WAY
OF HIS POTENTIAL SUCCESS.
WHAT REALLY PISSES YOU OFF THE MOST?
WHAT IS IT?
I KNOW THIS PLACE COULD BE A RAVING SUCCESS.
AND I'M NOT BEING BLIND.
AND I'M NOT IN A DREAM WORLD.
THE FASCINATING THING ABOUT YOU, DEAN,
IS THAT YOU'RE-- YOU'RE SCARED OF FAILURE.
WALK A MILE IN MY SHOES AND THEN WE'LL TALK.
I'VE FAILED BEFORE IN BUSINESS.
WHEN?
I OPENED A RESTAURANT IN MY HOME TOWN
THINKING I WAS THE DOG'S BOLLOCKS.
AND IT MADE ME THE PERSON I AM TODAY.
HAVING BOTH SUCCESS AND FAILURE.
DON'T BE SCARED.
YOU CAN'T KEEP ON SIDESTEPPING PROBLEMS.
I REALLY BELIEVE THAT HE'S DOING IT
FOR MY CAREER NOW.
I REALLY BELIEVE HIM.
PERHAPS DEEP DOWN I KNEW THAT I NEEDED TO CHANGE.
AND I CAN'T OVERLOOK THINGS ANYMORE.
YOU CAN'T TIPTOE OVER IT.
THIS IS YOUR BUSINESS.
YOU'RE RIGHT.
I GOTTA IMPLEMENT CHANGES TO MAKE THIS WORK THIS TIME.
I CAN'T WAIT ANY LONGER.
WITH A FRESH, NEW,
OPEN-MINDED ATTITUDE,
DEAN MASTERFULLY TOOK CONTROL
OF THE FRONT OF THE HOUSE...
THERE WE GO. WHO ELSE IS HAVING THE FILET MIGNON?
AND THE BACK OF THE HOUSE.
THAT PRIME RIB LOOKS TO DIE FOR RIGHT THERE.
THIS IS THE STEAK FOR REAL STEAK EATERS.
TOM STARTED TO GAIN THE CONFIDENCE HE NEEDS
IN HIS ROLE AS MANAGER.
DID THEY GET YOUR DRINKS YET?
YEAH. YES.
YOU'RE GOOD? THANK YOU.
AND MICHAEL HAS REKINDLED
HIS PASSION FOR COOKING.
SHOWTIME, LADIES.
AND TO HONOR THE OLDE STONE MILL'S
200th BIRTHDAY,
GORDON ORGANIZED A CELEBRATION PARTY
FOR THE COMMUNITY.
AND FOR YOU, WE'D LIKE YOU TO HANG THIS ALSO.
THE KEY TO THE CITY OF YONKERS.
WOW.
GETTING THE KEY TO THE CITY BLEW ME AWAY.
I'M EXCITED FOR MY HUSBAND
BECAUSE I SEE THE SMILE BACK IN HIS FACE.
THE LOCAL NEWS EVEN TOOK NOTICE,
PUTTING THE RESTAURANT BACK IN THE SPOTLIGHT.
PEOPLE CAN COME AND ENJOY A STEAK
AT THE OLDE STONE MILL.
AND THE NEW STEAKHOUSE MENU
WAS JUST WHAT THIS COMMUNITY NEEDED AND WANTED.
THIS IS FANTASTIC.
FOOD IS EXCELLENT. GOOD.
FINALLY, THE FOOD IS NOW AS STUNNING
AS THE BUILDING THAT IT'S COOKED IN.
THE MOST IMPORTANT THING IS THE CONFIRMATION
THAT IT CAN WORK.
THE POTENTIAL IS STAGGERING.
NOW THAT YOU KNOW WHAT TO DO,
DON'T STOP DOING IT.
THANK YOU. THANK YOU.
YEAH, CHEERS.
THANK YOU, MY DARLING. YES?
PLEASURE. THANK YOU.
IN MY HEART, WE'RE GONNA MAKE IT.
WE HAVE TO MAKE IT.
UP HIGH. DOWN BELOW.
YOU'RE TOO SLOW.
GORDON RAMSAY...
HE'S SUCH A BLESSING TO OUR FAMILY
THAT WE COULD NEVER EVER THANK HIM ENOUGH
FOR ALL THAT HE'S DONE FOR US.
I ARRIVED. I FOUND THE PLACE.
FINALLY.
I THOUGHT IT WAS BEAUTIFUL.
NOW I THINK YOU GOT SOMETHING PHENOMENAL.
NOW I HAVE SOMETHING TO REALLY BE PROUD OF.
THANK YOU. GOOD LUCK.
THANKS, MAN.
I'M EXCITED.
I'M EXCITED ABOUT WHAT THE FUTURE HOLDS HERE.
DO ME A FAVOR.
STEP OUTSIDE AND HAVE A QUICK LOOK
AT THE FRONT OF THE RESTAURANT.
OH.
HOW DO THEY DO IT? WHERE IS IT SHOOTING FROM? WOW.
I'VE WANTED A SIGN UP THERE FOR FOREVER.
I'M JUST OVERWHELMED TONIGHT.
THAT IS SO COOL.