Tonight, on "Kitchen Nightmares"--
Gordon heads for an Italian restaurant
that's headed for disaster.
Why did you decide to become a chef/owner,
if you haven't got a clue how to run a business?
But you couldn't tell that by watching the staff.
Give me a break.
Is Campania a business--
Good afternoon, Campania.
--or a high school cooking class?
It's like a big romper room back there.
The owner is the big man on campus.
People love my food.
You're seriously in denial.
And the employees--
You.
--seem to be here for the party.
Campania's like high school.
Because everybody, like, really gets along.
I feel like I'm in the middle of a rehearsal for "Friends."
Ev, you're so sexy when you're making chicken.
It takes forever for the food
to get out of the kitchen.
I need your specials now.
That never went out?
On top of that, there's not only
fighting in the restaurant--
I want to go strangle him.
--there's fighting in the parking lot.
Why did you keep eating, if it was that bad?
And because the enormous portions
are insuring no one leaves without a party favor--
Even the dog's got a serving there.
There's the bone for him as well.
--the food costs are out of control.
- I - could go in there
and just give you $500 of waste.
But now, the party's over.
You have to cut these portions down.
If Gordon can't get this cast of "Friends"
to grow up-- Take it serious.
I will.
Run it like a boss.
--this restaurant's going to be grounded for life.
I felt like I was eating Ragu.
Tonight, on "Kitchen Nightmares."
This is not party time.
This is serious time.
We're doing it.
OK.
Fair Lawn, New Jersey--
a predominantly Italian community
about 20 minutes from New York City.
For years, Campania was a successful business.
But since Joe Cerniglia took ownership 18 months ago,
the business has dramatically declined.
And it's only a few months away from closing.
Good afternoon, Campania.
I didn't go to culinary school.
What's this chicken for?
We don't have recipes.
We don't use measuring cups or spoons.
Because I'm the best.
We're waiting on the pecans.
There's no pecans.
Huh?
There's no pecans.
It said, pine nuts.
Ooh!
We have a lot of fun here.
Sometimes, I guess, a bad thing.
Because we don't take everything too seriously sometimes.
Nut job?
, I'm not a nut job.
The kitchen's always playing practical jokes on each other.
What-- will you stop locking him in the walk-in?
Sorry, Moe.
It's like, a big romper room back there.
Give me a break.
We're all, like, little kids.
We're all very silly.
Yo, what up, yo?
I'm still a kid.
I still have a tongue ring.
I still have a tattoo.
And I don't really plan on changing
the way I think anytime soon.
I am serious.
But I'm going to have fun with it while I'm, you know,
in the process.
Get to work.
Campania definitely has it's share
of problems, big problems.
Our oven is broken.
Completely broken.
These are not working ovens.
So they've now become storage for us.
We have two walk-ins.
The handles are broke.
First this latch broke.
So this door just kind of swings open.
It doesn't lock shut.
The men, back there, they should be able to fix it.
I think I'm a pretty democratic boss.
Open your freezer.
Get me some pancetta.
Joe gets very easily flustered and frustrated,
which a lot of times, winds up making everybody breakdown.
Ev, you got the broccoli raab?
Gene, where's the broccoli raab?
I don't have any broccoli raab.
I asked you if you had broccoli raab.
You said yes. Come on.
It took long enough.
It's frustrating here because food needs to come out quicker.
That should have been done last night.
I worry about Joe.
I worry about stress level.
I worry about Melissa.
I worry about the boys.
It is not easy.
I'm financially in trouble.
The debt of the restaurant alone is overwhelming.
My personal debt, wife, kids, mortgage, that's a lot of debt.
You put everything into one venture.
It's takes a lot of courage, you know?
I owe my purveyors about $80,000
right now, in cold hard cash.
I'll get something out to you on Monday.
Some of the purveyors will show up and ask for a check.
But I don't know if it's the economy or what.
I can't see us going on another year.
And that's a really scary thought.
And I'm going to do everything in my power to avoid that.
I'm looking for a restaurant,
an Italian restaurant on the main strip here, Campania.
Oh?
Thank you.
Campania.
Hardly a perfect location for a restaurant, on a strip mall.
But let's be honest, it's the food that counts.
And I've heard they've got problems, eh?
Oh, dear.
Hello.
Hey, are we one?
Oh, yes, today I'm on my own.
Yes, follow me please.
In fact, most times, I'm always one my own.
- How are you today? - Good.
- How you doing? - Well, thank you.
Here you go, sir. You're welcome.
Excuse me.
Lovely, thank you.
You're welcome.
Mr. Ramsay.
How are you, man?
I'm Joe Cerniglia.
Good to see you.
Welcome to New Jersey.
Is this uh-- are you always pointing?
Or is that just--
I point a lot. I use my hands.
You know, I'm southern Italian.
So there's a lot of that.
All right.
That's the way I am.
It's the way I operate.
I don't know what he was looking at.
OK, what would you like today?
May I start please--
Yes.
And then I'll try the ravioli.
OK.
Finish with the pistachio and cranberry-crusted breast
of chicken. -Thank you.
Thank you.
You're welcome.
Ready to go, Joseph.
Clam white.
Tortellini soup.
I mean, I was smiling, but my heart was racing.
Backing that up with the tortellini soup?
Boss, I got a tortellini soup working.
And I got my half rav working.
I got it all.
What'd you say?
Sounds like a very, very busy kitchen back there.
I'm so hungry.
- Oh, so what? - Ugh!
I didn't eat anything all day?
You're hungry?
I'm hungry.
I'm hungrier.
What is going on in there?
God.
The brow.
Relax.
Ah.
I thought you'd gone home.
No.
I hope Gordon's satisfied.
If he's not, I'm sure he's going to let us know.
It's just bland and tasteless.
That one was definitely not worth the wait.
How is everything?
Are they made here, these?
Or are they brought in?
They're filled with veal.
Oh, no, I know. Trust me.
I know what it is. -Oh, I know.
OK, I'm sorry.
That wasn't the question I asked.
They're homemade.
Yes, they're brought in from a place that makes them homemade.
Thank you.
Is it popular?
Um, somewhat.
I love the way you skip over it.
Are they popular?
Not too many people order it as much, no.
So no.
Thank you then.
You're welcome.
Hmm.
I think Gordon's going to drive me crazy,
by the end of it all.
He's going to drive us all crazy.
Homemade means made on site.
End of story.
Cut the crap.
Fill 'er up.
All right, let's take 'em out.
Ah, thank you.
You're welcome.
So this is the grilled sausage in there, yes?
Yes. yes.
Lovely.
Garlic everywhere.
Big, big, big chunks of it everywhere.
Aye, yai, yai.
You wouldn't want to go back to the office with that breath,
would you?
Gordon found that we had too much garlic in our sauce.
I tend to like garlic.
So I never really noticed it.
OK. Thank you.
OK, you're welcome.
Thank you very much.
I would like a toothbrush now, please.
He wants you to know, it was too much garlic.
Stupid bitch.
I think it was just fine.
Personally, for me, if I was eating that,
I wouldn't have a problem with it.
-Here you go. -Excellent.
Pistachio chicken.
What is that, on top there?
That is grilled zucchini.
OK.
Holy mackerel.
It looks like a bison's tongue.
It's dry.
It's sweet.
And it's-- oh dear.
He didn't like the chicken.
Didn't like the sauce.
Didn't like the crust.
Thought it was well done.
Hated it.
One thing that fascinated me
throughout that whole lunch, all I could hear
was laughing and joking, and lots of screaming
come out of the kitchen.
I was pissed off waiting.
You don't expect to hear all that
laughing and giggling when you're sat
there, waiting for your food.
The tortellini of veal was just bland and watery.
Then my grilled sausage, I've never seen so much
garlic in addition all my life.
Gordon called me on my food.
I'm not happy.
Italian food is about rusticness,
phenomenal ingredients, and something
that's relaxed and casual, but in a delicious way.
Yeah.
And I just found it you know, somewhat boring, to be honest.
You'll see us rock it out.
God.
My food, I think, is pure and honest and good.
I think that it was a mistake that I did this.
me.
Up next--
Why did you decide to become a chef/owner,
if you haven't got a clue how to run a business?
--Gordon serves up the truth.
I've never seen such humongous portions.
You wouldn't eat that, would you?
Can Joe swallow it?
No. All right, you know what?
Why are we making a public issue of this now?
There's customers here. There's customers here.
I'd rather have this conversation downstairs.
How about that? -What, do you want, a fight?
And when the staff monkeys around--
You!
Gordon goes bananas.
Right, who's going home?
That's coming up on "Kitchen Nightmares."
Day two-- and with this restaurant
in financial hell, Gordon knows that he
needs to increase business.
But he also needs to find ways to cut costs.
I've been thinking about this overnight.
And what's bugging me now is what's
he wasting in his fridges?
That's my concern now.
This must be a pain in the ass.
The minute a mussel opens, they're no longer fresh.
They're gone.
That's dangerous.
That's-- it's dead.
Mussel's dead.
This menu is far too big for his own good.
Well, I don't understand what's going through his mind,
to have this fridge stocked with all these ingredients,
and no customers to cook for.
Look, bag after bag, after bag.
There's nearly two months' worth of chopped garlic there.
This is where his $80,000 debt is, in all this ingredients.
This fridge is stocked, now, like a restaurant
that would be fully booked for three, four weeks in advance.
And we haven't got those customers.
So why the have we got all this ingredient?
Stupid, absolutely crazy.
With a young head chef,
and an inexperienced owner, Gordon decides it's time
for restaurant management 101.
You're in charge of the purchasing.
Yeah? -Yes.
Those fridges are stocked up for-- a busy restaurant.
We haven't got money to waste.
There's endless ingredients in there that
are not being used properly.
Everything we buy is costing money.
I can point fingers in every direction
for the walk-ins being crowded.
And it's a catch-22.
Because if we run out of something, Joe throws a fit.
When was the last time you had a budget?
Per week, it's $4,200.
I don't think we're scrutinizing
what we're purchasing.
I could go in there and just give you $500 of waste.
I saw that walk-in in a completely different light.
I went holy.
Hopefully Gordon's economics lesson has sunk in.
Now it's time to see how this jovial bunch
handles a dinner service.
Which, given the lack of customers,
shouldn't be that difficult.
You're going to get in trouble.
Even so, Gordon has to make
sure these kids stay focused.
OK, right.
You-- you understand what's going on?
This is not party time.
This is serious time. -Yeah.
Nothing to do with friends.
Take it serious.
I will.
Run it like a boss.
Let's go.
But old habits die hard.
Missing something?
Campania's like high school.
Because it's, like, a really close-knit social environment.
So everybody, like, really gets along.
Yes.
I'm probably, like, the biggest flirt here.
We just all feel very comfortable around each other.
While Campania Restaurant is really more
like Campania High, Gordon wants Joe
to start treating it more like a business and less like a party.
Two second? Everybody.
Yes?
Here we go.
Right.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11.
11 members of staff.
Staff costs, right?
Who's going home?
That was pretty blatant and it's a big move.
Real big move.
Gordon definitely means business.
Business.
Sorry guys, thanks for coming.
But thanks, but no thanks.
It's a little scary when Gordon, all of a sudden,
eyeballs you.
Who's going home?
Trucks.
See you, buddy.
Go play guitar.
Good.
Take care, buddy.
Give yourself a haircut.
Next?
I need three on the floor,
three waiters on the floor.
Let's go.
Who's next?
Katie.
Katie, thanks but no thanks.
Any questions?
- I - cut a few people.
They were clearly upset.
You know, Katie was definitely upset.
Katie?
No.
Get out of my face.
I had to make a tough call tonight.
And I really wanted to have people tonight
that were on their game.
I'm good enough when he needs me,
when his ass is on the line, but not for-- that I came
in tonight and cancelled dinner plans
on all my friends for this.
Whatever.
Good luck.
Let's go.
With the staff now trimmed down, playtime is over.
- Good evening, madame. - Hi.
How're you?
Good to see you.
And it's time to focus on the customers.
So it was one order, or two?
I'll have the mussels too.
So two orders.
OK.
Order in please.
Appetizers walking in.
Salad, risotto, mussels, mozzarella.
Entrees are pork, brodetto, a cod, and a chicken.
I'll just get the chicken also.
OK.
Come on.
As orders hit the kitchen,
the staff is quickly overwhelmed.
And everything is moving at a snail's pace.
How many of these did you sell?
Guys, come on.
Don't lose it.
Look, I had some polenta wedges.
They went back there and they're lost.
They're right here.
They're not made.
me.
Excuse me?
Is there any possible way we could get our shrimp cocktail?
That's what Campania is known for,
is waiting three hours for your food.
Are you guys OK?
We're getting restless.
Yeah.
Everyone's hungry.
It's been taking a long time for the appetizers.
I'm starving.
And not surprisingly, problems in the kitchen
have customers totally frustrated.
I want to drink wine, then wine, then
wine, then wine, then wine.
Cheers, guys.
Vinny's authentic pizza.
Yeah, how you doing?
I'd like to place an order for a pizza.
Where the is 13?
That never went out?
Oh, come on, hell.
It was nuts.
It was crazy.
I need that risotto, Joe!
What, one more?
No, it's on your table, Joe!
Joe! -Yes?
It's on your table, my man!
Holy.
Come on.
Were you guys sitting here for a while
before anybody came to you?
It's 30 minutes for a salad.
I had people pointing at me, and they're going like this.
And I don't understand.
I can't tell them, you know, how hard it is to put lettuce
- in a bowl, with some dressing. - Come on guys.
Come on, come on, come on.
We're getting backed up now.
I'm waiting on a cod.
Come on, table three.
Sell me that cod!
I'm trying to fix it!
You passed it to me broken.
And when the food finally arrives at the tables,
it's met with mediocre reviews.
The worst thing you can do with fish is overcook it.
Yeah.
This is Grade-D dog food.
Just stop, stop, stop, stop, stop, stop.
- Joe? - Yes?
Guys, I'm sorry.
But I'm not serving that.
Yeah?
And I'm not serving that.
So will you please stop what you're doing
and do something about it?
Guys?
Another observation by Gordon
of this restaurant's inefficiency,
is its portion size.
Almost every customer leaves with a doggy bag.
Unbelievable.
Right.
And huge portions mean unnecessary inflated food
costs.
I've made the decision, bite the bullet
on the portion sizes.
I think that's what the people like.
What's uh-- what's wrong with that?
Nothing is wrong with it.
They're just going to take it home.
They're taking it away?
They're taking it away.
Oh my god.
Even the dog's got a serving there.
There's the bone for him as well.
Yeah.
That's a lot of food.
Losing business big time.
As Campania's customers leave
with their massive leftovers, Gordon
knows it's not just the food they're taking,
but Joe's profits as well.
Sit down.
Did you want all this food now?
Do you have friends with you?
Yeah.
And right now, you're my guest.
OK.
Yeah.
Let me just point two or three things out.
This is two appetizers, two entrees,
mixed salad and your brushetta.
I'm trying to show you what you give your customers
every day, lunch and dinner.
I've never seen such humongous portions.
Every customer that left here this evening took food to go.
It's what the customers are used to.
The customers love this.
They like the big portions.
For a man that's financially and
and thrown money, literally, down the drain for every dish
you put in here.
And then on top of that, you can't even
grill a piece of brushetta there.
You see that bit there?
You wouldn't eat that, would you?
Huh?
No.
Talk to me.
No.
You getting upset now?
Yeah, I'm getting real upset.
Thank god for that.
Hopefully I'll get through to you now.
You've thrown thousands of dollars down the drain.
Why did you decide to go into business if you haven't got
a clue how to run a business?
All right, you know what?
Why don't we make it a public issue with this now?
There's customers here. There's customers here.
I'd rather have this conversation downstairs.
How about that?
Are you scared again?
Am I scared?
You're embarrassing me in front of my customers.
Behind every restaurant, there's a family.
And when the restaurant's in trouble,
it's the family that suffers.
So I want to get to Joe's wife, Melissa,
and just actually find out what's
really going on in Joe's mind.
Hi.
Hey, how are you?
Melissa, how are you, my darling?
-Nice to meet you. -Likewise, good to see you too.
-Thank you. -Are you well?
Boys home from school?
Uh-huh, they are. - Yeah?
And how are you doing, my man? First name?
Evan.
Evan, nice to see you.
Thank you.
Girlfriend's name?
Well, this is a nice house.
Oh, thank you.
How long have you been here?
- Four years. - Four years, lovely.
Yeah.
So three boys?
Three boys.
Big responsibility.
Yep.
A lot of pressure on Joe's shoulders.
How do you think he's doing?
He's very positive.
And you know, it's his dream.
And I know he's giving it his all to try and succeed.
But you know--
It's not just all about being passionate in the kitchen.
That's what I'm trying to tell him.
I know.
And whilst I love his enthusiasm around the food,
it's a business.
It's not just the food.
I agree with you, 100%, I do.
And I don't know.
I mean, that's why I'm glad you're here.
I mean, I think he needs to see the black and white more.
The hardest thing for me is that people like us put everything
on the line for a dream.
And I just want to see him have the time, you know, to succeed.
Please don't get upset.
I don't want you to get upset.
Please.
He needs to know the jeopardy.
But his business can be turned around.
And I've pointed out two or three things.
Yes, it can.
Yes, it definitely can.
Yes.
Now.
Having given Melissa his word,
Gordon now knows that to turn this business around,
he must spend time in the kitchen, retraining the chefs.
From food prep, to presentation.
I've watched the way we serve food here.
No one really gives any care and attention to
a little bit of presentation.
I know it's rustic.
But at least make sure that we got a little bit
of pride in what we're doing.
That looks like.
You can do better.
Having Gordon Ramsay, in the kitchen,
that was pretty cool.
He's on top of his game, man.
That's why he is where he is.
Just keep it flat.
Yeah, it's just, it's breaking apart.
I don't know.
Yeah, but you always salt it, like you do, like, with
brandade or like a.
You salt it so it gets nice and firm.
Put it there.
He's one sharp cookie.
I can tell you that much.
Basically, he's teaching us that we have to step up.
OK, chicken.
Cut off the drum and the thigh and then
set them on top of one another, so it
just looks a little bit neater.
Yeah?
Now that Gordon has given Joe and the chefs
several pointers, it's time for Gordon
to introduce a signature dish they can handle-- meatballs.
Why can't this restaurant
become famous for a meatball?
I go to my restaurant in Siciliy for the meatballs.
That's all I want.
Just give me meatballs.
Gordon showed us meatballs.
I think it's a great idea.
Let's go.
A little bit of cheese on there.
Good.
I think us being known for the meatballs isn't so bad.
Because we're usually known for food
never really coming out ever.
With the aid of Gordon's recipe,
Joe and his staff are now armed with outstanding meatballs.
Now it's time to conquer New Jersey.
Meatballs.
Oh!
Look at this!
New Jersey's best meatballs!
I do Jersey's-- yes-- best meatballs.
OK.
Joe, give out the T-shirts.
Stick them--
Out came the meatballs and the flashy t-shirts and the hats.
And we pretty much shouted a message loud and clear,
Campania's got the best meatballs in New Jersey.
Give these meatballs away.
And get the reputation out there on the street.
Yes?
Hey, don't mull around, folks!
We got the best meatballs around!
-Mm. -Stop on in.
Have some dinner one of these days.
If we can start getting people into our restaurant
for our meatballs, it's just a great step
in the right direction.
Now, let me put some hot sauce on there.
That was so much fun.
That's wonderful.
We got some meatball fans!
You're a darling.
There we are.
Everyone loved the meatballs.
Does that dog like meatballs?
I think he does.
Look at him.
He loves it.
Campania Restaurant.
We gave out some food.
We spread the word about the restaurant.
We had some fun.
You know you want 'em.
Just don't get hit by a car for 'em.
The best meatballs in New Jersey!
Now that the meatball marketing has spread the word
about Campania, it's time for Gordon
to have a serious one-on-one talk with Joe.
You bought it 18 months ago.
Over a period of 18 months, how much have you lost?
Yeah, I'd say about $120,000.
I'm in trouble.
How serious is this restaurant for you?
It's everything to me.
You think you could continue like this
for what, six more months?
About that.
Yeah, I think that's pushing it.
Your business is about to swim down the Hudson.
I heard Gordon's point loud and clear.
I mean, this is it.
This is crunch time.
Stand strong.
Don't take it personally.
Just take it seriously.
Tomorrow is the biggest day.
Coming up-- it's Campania's reopening.
And everyone is feeling the pressure.
I need your specials now!
She said the steak was too tough.
Gordon has some quiet time with an unruly customer.
You're talking out your rear.
And while some people welcome
the changes to the menu--
Absolutely unbelievable.
--others aren't so sure.
I felt like I was eating Ragu.
It's a night filled with emotions.
Why did you keep eating, if it was that bad?
And a dinner service you don't want to miss.
Next, on "Kitchen Nightmares."
It's day four, and time for Campania's relaunch.
Gordon's design team has come up with a contemporary new look
to match the new direction of the restaurant.
I've created a new look for the new Campania.
Let's go.
Oh my god!
How cool is that?
Isn't that nice?
Holy crap.
Awesome.
Oh, how cute it that?
- Oh my god! - So cool!
Oh, it's unbelievable.
I was just absolutely blown away.
Absolutely blown away.
And it was just high time for it to be changed.
Now you can really see it's a restaurant.
All the lights are on.
All the canopy's lit.
It just looks really inviting now.
It's awesome. We definitely needed this.
It looks like a proper restaurant now.
It does, definitely.
Thank you guys so much.
Melissa, happy? Yes?
Gordon has created so many great new things here.
Like, the sign and everything, shows
that he's making it better.
Love the colors, huh?
- It's so nice. - Let's get inside.
- Yes? - Let's do it.
The one thing you're not going to smell
when we get in here is garlic.
Hey!
I open those doors, and it was just alive.
The restaurant was alive.
The whole place just metamorphosized with some
great, simple little changes.
The dining room looks unbelievable.
Those candles are going to be awesome at night.
Yes.
Is it nice?
Oh, I love them!
This is the kind of place
I just want to hang out.
I am a little overwhelmed right now.
I have really no words to say.
You know, I was a little shocked.
When the lights are dim, the music is on.
right?
Less clutter there.
This place is lovely.
You guys have transformed my restaurant.
Follow me through to the kitchen.
Let's go.
Oh no.
Joe's stressed out a lot.
So when you see him smile like that, it makes you feel good.
Come through.
Oh my god, this is so freaking cool.
Launched the menu, a new stove.
Yeah?
I'm overwhelmed with this big, beautiful stove.
You know, boys with toys?
This is my new toy right here, baby.
Gene almost had tears in his eyes,
big, mean Gene.
I know have to light the pilots every time I turn it on.
It's just phenomenal.
Happy?
Good.
Good, good, good.
I'm just so happy to see him getting a little help.
He deserves to succeed.
And I just-- I know he's gonna.
Gordon also provided smaller plates to coincide
with the smaller portions.
Oh my god, new plates?
They're smaller.
Check it out.
The plates were just way too big.
And therefore, we had to use a lot more food to fill them up.
And that's also losing money right there.
Wow, man.
I am speechless.
You guys have done so much for us in one day.
I don't know what to say.
Next step in getting ready for the big night, Gordon
sits down with the young chefs to introduce a brand new menu.
OK, the secret of the menu is to keep it tight.
We have to start making money.
I had some initial concern about what
my customers would think about coming in and not
seeing my big, diverse menu.
This menu includes the new pasta
and risotto section.
And the fettuccine, something you'd expect
to see in any nice restaurant.
But do it with a little bit more varied,
you know, pesto tomato Alfredo.
I like the new menu a lot.
Gordon's a-- that's-- he's one sharp cookie.
I can tell you that much.
The braised pork, that's a great dish.
The creamy polenta coats the pork.
The flavor's lovely.
And then the bistecca, you know, a really nice grilled New York
Strip steak with roasted potatoes and spinach,
beautifully done.
The meatballs, we've done it in both appetizer and entree
as well.
We've now focused on our meatball
as becoming a bit of a hallmark.
If people start bitchin' the meatballs are going
to come out of the kitchen.
And hopefully that'll appease them while they're waiting.
Try the meatball.
You're totally going to like it.
Try the meatball.
I really like the new menu
and the way we're doing it, and the concept
of having a smaller menu.
Everything is good.
This steak is awesome.
An hour before the opening, Gordon
comes up with a clever way to motivate the young waitstaff.
I've devised a plan-- the same plan I have
with my waiters and waitresses-- that every item on this menu
will be sold.
Every item.
Here we go.
Come with me.
Let's go.
Up here is the menu.
OK?
And on these boards are your names.
Each and every one of you-- yeah-- have got to sell
every item on this list.
The first person finishes a complete menu, you shout bingo.
And there you've got $100 incentive.
The whole idea of having a contest to motivate servers,
I think it's a great idea.
$100 to sell the whole menu.
I have a six o'clock booking for table five.
-Perfect. -OK.
You ready?
I am so ready.
We got to talk together tonight.
We got to work as a team.
I'm going to step up as much as I can.
And hopefully it works out.
You're expediting.
You're delegating everybody out the kitchen, right?
That's me.
I'm excited for tonight's dinner service.
I think everyone's going to be on a good, positive note
tonight.
And look at that oven.
Unbelievable.
It's do or die for us.
Failure's not an option.
I'm not going to let Gordon down.
I have to show him that we can do this.
It's got to happen.
Tonight is the reopening of Campania--
Darling, could you open the doors please?
--and Gordon Ramsay's new menu
has packed the restaurant.
Welcome to Campania.
This is the night Joe has been waiting for.
But if it doesn't go well, it could destroy his dream.
This is a big night for us.
The pressure's on.
Gene!
First table's here. Yes?
Do it, guys.
Big night.
I want Gordon to leave on a high note.
I want to be able to pull this off.
Joe, is that-- write it down. Spread the word.
OK?
We're going to do a red snapper in cartoccio.
I'll be right back in just a moment
to take your orders, so you can look over the menu.
Thank you.
Are you guys ready to order your entrees?
What are you having?
Steak.
Sure.
I'll have the ravioli.
Ravioli.
Perfect.
Thank you, guys.
Listen, everything sells together tonight.
If somebody says their food's ready in two minutes,
it's two minutes.
The first orders are in.
And Gordon's waiter competition is underway.
You're off. Meatball's gone.
What else?
Chicken, chicken, chicken?
I just got a 10 top.
I'm about to sell, like, half of it.
OK, go, girl, go.
The first customers of the night
are responding well to the new menu.
You have to taste this.
This is absolutely unbelievable.
Best food I ever had.
Good man.
Like, the sauce was amazing.
But even good food can't impress everybody.
That's horrible.
Are you kidding? Or--
No, I'm not.
Oh, you're serious?
That, I wouldn't even feed to my dog.
Terrible.
Everyone at the table doesn't like any of their food.
What should I do?
Here I am, now, in this pinnacle moment.
And I start hearing the complaints.
It was almost too bad to be true.
You need to get feedback for me.
OK?
Why didn't she like it?
She said the steak was too tough.
Really?
Which it doesn't look tough to me.
After Gordon sees nothing is wrong with the food,
he decides it's time to stick up for his young chefs.
What are you trying to say, sweetheart?
Really?
Why don't you just take a seat and just sit down and try
to enjoy a cup of coffee?
OK.
OK, good.
But madame, unfortunately, you're talking out your rear.
What, you're just walking around looking for trouble.
Why don't you just sit down and stop trying to cause trouble?
There we go.
Ladies, welcome. Good evening.
Hi, how are you?
An hour into dinner surface, and menu bingo
is achieving its goal of customers
ordering a wide variety of items on the menu.
I want to see who's winning.
Josette, at one, two, three, four,
five, six, seven, eight, nine.
-I'm in second place. -You are in second place.
I'm halfway there.
Now, the pressure of the big night
is taking its toll on Joe.
There's Too.
Much saffron in that.
There's too much.
Oh,.
When anything goes wrong--
The cod looks like.
Like, absolute.
--Joe gets in that really stressed-out panicky mode.
Why is that taking a long time, Joe?
I worry about Joe.
I worry about stress level.
Huh?
Why is that taking a long time?
Because those chickens just got cooked.
Are you serious?
I need salt.
I'm very reactionary.
I get stressed out for, like, five minutes.
But you know what?
I just try to find that comfort zone.
I can tune things out if I want to.
Gene, I'm leaving you guys be now.
- What? - I got to run out there.
OK?
Looking for a little relief
from the intensity of the kitchen,
Joe takes a stroll into the dining room.
Hey, Joe! How are you?
Hey! How's it going?
- Good, how're you? - Go ahead, go ahead, talk.
I'll see you in a bit, man, OK?
We got all night to talk.
How's it going, guys?
You guys have a horrible habit
of dropping every table in the restaurant
at the same time.
Good talking to you guys.
He's like Houdini.
He's not around, and you have to pick up the slack.
- Gene? - Yeah?
It's getting crazy out there.
Now, we've got to step up a gear.
- Yes? - All right, guys.
Come on.
With Gene left alone in the kitchen--
One mussels left.
--orders are backed up.
And customers are now experiencing what Campania used
to be known for, slow service.
We've been here for 40 minutes and I haven't eaten yet.
We just had to do a lot of things differently tonight.
We've been here since seven o'clock.
Everything just took a while to come out.
It's insane, back there.
But no, it's coming right out.
I'm am so busy right now.
I can't even breathe right now.
Everyone's waiting for two hours for their food.
Is it really nine o'clock?
They don't understand what's taking so long.
I have a table with, like, eight people.
They're upset.
They want to speak to a manager.
Dropping table 20.
Hold on.
Everybody shut up.
See, this is a cluster.
Guys, what's going on?
I just can't believe what I went through.
I don't know what to say.
I don't.
I was out at the table.
They had a complaint.
They waited a long time.
They weren't happy with the food.
I'm sorry about what happened tonight.
All right, let me-- I--
I got to run-- I got to run back there.
I'm sorry.
No, I do.
At that point, you know, I really didn't
want to be in that position.
And I was really just trying to back away from the table.
The pasta's going in.
While Gene puts out fires in the kitchen,
the angry customer is making her way
to the front of the restaurant, and is now complaining
in front of Joe's mom.
She's out there, complaining to these people.
Is Joe out there?
I don't know, I'm very disappointed.
Been here many, many times. -No, the food was good.
Really?
I felt like I was eating Ragu.
Oh, I didn't feel like that.
I really did.
Yeah, that one out there was saying the food's like Ragu.
Uh, well, somebody else had the fish,
and it tasted like pond water.
I'm listening to this witch.
I want to go strangle her.
I was so aggravated.
I was so upset, you know, that somebody
would do that to my son.
While Joe could not diffuse the situation
with the unhappy customer, shockingly,
a less-than-sober but satisfied customer
comes to the defense of Campania.
Why did you keep eating if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything for free, you greedy!
Oh my god in heaven, you people are mental.
Go have another bottle of wine, you alcoholic.
Have another bottle of wine, you lowlife.
Why did you keep eating if it was that bad?
If it was that bad?
Because you's a liars!
You just want everything for free you greedy!
Oh my god in heaven, you people are mental.
Go have another bottle of wine, you alcoholic!
And keep smoking, you dirty.
Italian, honey.
Yeah, Italian.
Can I just be alone?
Have another bottle of wine,
you lowlife!
A police car on neighborhood patrol
extinguishes the fiery argument outside the restaurant.
OK, Joe, just two seconds please.
Let's go.
Back in the kitchen, Gordon
asks to talk to Joe privately, to get
him focused and back on track.
When you're pissed, straight to the point.
Over and done with, and move on.
Do you understand?
Yeah.
Don't hide behind there.
Step out into the dining room two or three times.
In with the customers, 30 seconds, back out.
If anyone's disgruntled, put an end to it immediately.
Don't stand there, bargaining with them.
Yeah.
Just, and back in.
But always, I want to see you run it.
Yeah.
Yeah?
- I - have to get serious.
It takes me a long time to get something
through my thick skull.
But when it does happen, I'm steadfast.
I was going to do it.
I believed in it.
And when I believe in something, I do it.
All right, here we go.
Here we go. come on, let's sell these.
Let's sell these. you got spinach?
I want to make sure that we're nice and vibrant.
Yes?
Right now, two steaks, two veals, and a chicken.
OK Every steak that comes in now, right skirt.
So we can tell the difference. OK?
OK.
And now that Joe has taken his mission seriously,
it rubs off on his staff, who are now working
professionally and efficiently.
Skirt steak. Spread the word.
- OK? - I know.
I've got it.
Make it a good thing.
It's something special.
Jess, ramekin.
Now I think Joe has motivation to do
what he can to make it better.
And he just inspired us all to, I think, just work.
Work as a team, communicate, be a little more serious.
They're catching you up now.
Come on, come on, come on.
The honey and the strawberries, so good.
Yep, there goes one more.
OK, I'm going to start the mozzarella over here.
You've only got two left.
Yes, I do.
- Yeah? - I'll have the shellfish.
The shellfish? Yes.
Sold all my calm sauce.
Told you I was gonna win.
Does that mean a bottle of wine or $100 for you?
I'm gonna have the $100. $100, I won tonight,
just for playing bingo.
But you know, I busted my butt.
And I sold everything I needed to sell.
I knew I was going to win.
I knew it.
Server bingo was definitely fun.
The whole idea of having a contest to motivate servers,
I think it's a great idea.
Ariana, I just won.
Server bingo was a really novel idea.
And it worked.
We were all talking about it afterwards.
Like, we want to keep doing that.
We liked the contest.
That was fun.
Can you guys handle these pick ups now?
There's not much more coming in.
Really nothing was going to stop me.
Gordon really forced the issue on me.
And I really believed, at that point,
that these changes were good.
Perfect.
Jo, have somebody follow you with it.
OK.
Joe was definitely more focused, especially behind the line.
There was no practical jokes going on.
Really, really enjoyed the food.
It was great.
It's cause we care.
I was making sure that everybody was on top of their game.
And if they weren't, I'd be there to help them out.
What?
Honey, you're doing an awesome job.
I'm so proud of you.
I'm proud of you too!
Get to work!
- Goodnight. - Goodnight.
Have a nice weekend.
You too.
Now that the last tables have been served,
Gordon gathers the team together.
The difference in tonight's service,
as opposed to last night's service was night and day.
And we've done double the amount of people
tonight that we did last night.
203, were in for dinner.
We were consistent.
The food was good.
The service was good.
And everybody had an appetizer, an entree and dessert.
What would be the take come, what, midnight?
I'd say, we took in about $7,500.
We made three times what we made last night.
I don't think I've ever made
the money that I made tonight.
Tonight was a really successful night.
Really was.
Aw!
Hey, hey.
There's no words.
No words to tell you how I feel about what
Gordon's done for Joey.
I am thrilled to death for him.
And let me tell you what I saw.
You, tonight, showed me that yes, you were a head chef.
Don't stop.
I think there's good things in our future.
I mean, we're going to dig our heels in.
And we've got a good groundwork now, after Gordon came in here.
In the days that followed,
customers were thrilled with the new menu.
Like, this is so good.
It was delicious.
What about the dessert?
Is it?
With sensible portions, less waste
in the fridge, and more customers,
profits increased dramatically.
You know, I'm happy.
I like the food that's going out the window.
Happy customers, great food, good bottom line.
Joe finally started behaving like a boss,
and not everyone's friend.
Chicken, you're going
to sell two chickens for me.
OK?
Successfully taking control of both the front
of the house--
Pleasure to meet you guys.
and the kitchen
OK, good.
We're going to sell.
Two steaks and a chicken.
Somebody close that door!
The food's going cold!
And now, Campania is known for its quality,
rather than its quantity.
With the staff now ready to run a restaurant properly,
there was one more thing Gordon wanted to take
care of before he said goodbye.
The food looked great on there.
Yes?
We're not going back to stupid big steering wheels.
That's what we're serving.
Look at them.
Aren't they horrible?
Let's go.
yeah? Do one.
Say goodbye to them.
Say goodbye.
- I - tell you, breaking
those plates was just, like, the weight, you know,
coming off my shoulders.
When Gordon broke the plates, we were, like, rock on.
That's awesome.
Goodbye to the big plate.
Hello, profits.
One, two, three, go.
Joe, you're happy?
So happy.
The breaking of the plates,
how symbolic was that?
Wasn't it awesome?
Out with the old and you know, into the new.
Thank you. Well done.
Thank you.
Well done, well done, well done, well done,
well done.
Well done.
Well done, big boy.
Yes?
Thank you.
You know, you have to see him go.
But it was a good time.
We got to break all the plates.
He uh-- he was proud of us, I think.
Right, oh,.
Thank you.
Thank you so much.
I think that Campania is going to be everything
that Joey wants it to be.
Goodnight, guys.
First day I met Gordon,
I couldn't wait until that guy said goodbye.
But once I got beyond my pride being hurt,
and my ego being hurt, and started
listening to what he had to say, he
was like a true mentor to me.
Customers have to come back for the good food, not
the portion size. -Absolutely.
-Remember that. yes? -All right.
Good luck.
Thanks.
You meatball.
Good luck. Take care.
All right.
Hey-- don't stop.
I won't.
Joe and the Campania gang
were a fun group to hang out with.
But the lack of discipline was killing the business.
It feels like they've changed.
I only hope it continues.
Next, on "Kitchen Nightmares"--
Gordon faces the most stubborn chef he's ever met--
I thought your food was crap.
That's a matter of opinion.
--then unearths the restaurant's
dirty little secrets.
Maggots, ugh.
But this French chef fights back.
Is everything perfect in your kitchen?
Can Gordon save The Secret Garden?
This is the lowest day of this restaurant's life.
Or will this stubborn chef be his own worst enemy?
Who the are you to turn around and tell me,
when you work like a pig?
You pig!
Get ready for the most explosive "Kitchen Nightmares" yet.