TONIGHT ON KITCHEN NIGHTMARES,
CHEF RAMSAY PLOWS INTO ST. CLAIR SHORES, MICHIGAN...
WOW.
AND FINDS THREE MUSCLE MEN
WHOSE IDEA OF A SEAFOOD RESTAURANT
COMES IN A CAN.
OH, ME.
THAT IS ABSOLUTELY HORRENDOUS.
WITH THREE OWNERS...
WE REALLY GOTTA FIX THIS.
A GENERAL MANAGER...
I'LL BE TALKING WITH THE CUSTOMERS,
FLIRTING WITH THE LADIES.
AND A NEW CHEF.
FISH TACO. FISH TACO.
FISH TACO. HOW LONG?
THERE ARE CLEARLY TOO MANY COOKS
IN THIS KITCHEN.
WHO'S CONTROLLING THE MENU?
I DON'T KNOW NOTHIN'.
THE FOOD IS APPALLING.
THAT'S REAL SERIOUS AT ITS BEST.
BUT THE CHEF
HAS NO AUTHORITY TO CHANGE IT.
YOU GUYS ARE KILLIN' ME DOWN THERE!
AND THE OWNERS...
LOOK AT WHERE ALL OUR MONEY IS GOIN'.
I'M REALLY MAD RIGHT NOW.
THEY JUST DON'T KNOW ANY BETTER.
YOU HAVE TO SERIOUSLY START OPENING YOUR EYES.
TRUSTING MY DAD IS OBVIOUSLY NOT WORKING.
YOU HAVE TO SEPARATE THE FATHER/SON.
NOTHING TO DO WITH BUSINESS.
WILL GORDON BE ABLE TO UNTANGLE
THIS CONFUSING MESS?
THE PLACE IS GOING DOWN IN FLAMES.
I'M DYING. DYING.
OR HAVE PERSONAL DIFFERENCES...
I'M SO SICK OF IT.
LEFT THIS RESTAURANT BEYOND REPAIR?
I'M PISSED.
*
ST. CLAIR SHORES, MICHIGAN.
A SUMMER RESORT COMMUNITY ABOUT 40 MINUTES FROM DETROIT.
LOCATED ON PRIME REAL ESTATE IS JACK'S,
A LAKESIDE RESTAURANT RECENTLY ACQUIRED
BY THREE BODY BUILDERS.
BILL, SCOTT, AND TAMMER.
LET'S DO IT, SCOTT.
I MET BILL AND SCOTT AT THE GYM.
EASY? GET IT?
WE ALL WORK OUT TOGETHER AND HANG OUT TOGETHER.
ALL OF US ARE PARTNERS IN THE RESTAURANT.
JACK'S IS KNOWN FOR HAVING GREAT ENTERTAINMENT...
BEING THE RESORT STYLE PLACE TO COME TO.
IT'S LIKEGIRLS GONE WILD ACROSS THE WHOLE LAKE.
WINTER TIME...
THERE ISN'T MUCH GOIN' ON.
JACK'S HAS HAD A REPUTATION FOR BAD FOOD.
AND SO THAT'S REALLY--
IN MY OPINION, THAT'S WHAT KILLED US.
WE REALLY GOTTA FIX THIS.
WE BROUGHT AJ IN TO RUN THE KITCHEN.
HERE'S THE RIB EYES!
AJ IS TAMMER'S FATHER.
NO. THAT'S YOUR TABLE. THAT'S YOUR KEBAB.
I DON'T SEE THE FISH AND CHIPS, MAN.
NO. YOU DON'T UNDERSTAND.
WE PUT ALL THIS TRUST IN HIM.
OH, NEVER MIND.
AND THE KITCHEN HAS COMPLETELY FALLEN APART.
IT'S GOTTA STOP. IT'S GOTTA STOP.
SO WE HAD PUT HIM IN FRONT OF THE HOUSE
TO ACT AS THE GENERAL MANAGER
JUST SO WE DON'T HAVE TO FIRE HIM.
BECAUSE THAT IS MY PARTNER'S FATHER.
CAN I HELP YOU WITH SOMETHING?
I'LL BE TALKING WITH THE CUSTOMERS,
FLIRTING WITH THE LADIES.
AND ASKING ABOUT THE FOOD IN BETWEEN.
ON A BUSINESS LEVEL, I CAN'T STAND THE MAN.
EVERY NIGHT DURING HOURS, HE GETS WASTED.
HE GETS SO DRUNK.
BRING IT ON.
WE ARE GONNA HAVE MUSIC TONIGHT.
TO ME, IT--IT'S NOT PROFESSIONAL.
IT'S A NICE LIFE. I LIKE IT.
SCOTT IS DANGEROUS.
HE CAN HURT YA IF HE WANTS TO HURT YA.
PEOPLE ARE TERRIFIED OF HIM.
NO, NO, NO.
ONE MINUTE LATE, I'M TELLIN' YOU TO SEAT.
STARTED GETTING CALLS FROM CUSTOMERS
SAYING HE SCARES EVERYBODY AWAY.
SO TAMMER AND I HAD TO MAKE A DECISION TO REMOVE HIM
FROM THE RESTAURANT.
UNBELIEVABLE.
HE'S A SILENT PARTNER NOW.
A TOTAL MESS.
WE GOT AARON IN TO REPLACE MY FATHER
IN THE KITCHEN.
I'M LOOKIN' FOR 53, CALAMARI!
LET'S GO.
I'D ONLY BEEN HERE SEVEN WEEKS
AND THE WHOLE BALL OF WAX WAS, UH,
WAS--WAS MESSED UP.
I'M SMELLING FIRE.
I KNEW THERE HAD TO BE SOME CHANGES,
BUT WASN'T GONNA BE ALLOWED TO MAKE THEM
BECAUSE THE OWNERS ARE REALLY HAPPY WITH THE MENU.
IT'S JUST UNFORTUNATE THAT WE HAVE TO TAKE MONEY
FROM OTHER AVENUES TO TRY TO MAKE THE PLACE SURVIVE.
I'M THE ONE THAT HAS THE MOST INVESTMENT.
I HAVE ALMOST A HALF A MILLION DOLLARS INVESTED.
IF WE'RE ABOUT TO LOSE THIS BUSINESS, I CAN'T RECOVER.
SCOTT FEELS THAT WE ARE RUNNING THE BUSINESS
INTO THE GROUND AND HE'S LOSING ALL OF HIS MONEY.
WE OWE FAIRWAY $11, 000.
I MEAN, WE OWE BACK SALES TAXES.
WE OWE BACK PAYROLL TAXES.
WHEN YOU START GETTIN' TO OWING THE GOVERNMENT MONEY,
THEN, YOU KNOW, THAT'S AN ISSUE.
IF THINGS DON'T CHANGE,
I DON'T KNOW HOW TO MAKE THE PLACE SURVIVE.
TAKING ADVANTAGE OF THE FROZEN LAKE,
GORDON SNOWMOBILES HIS WAY TO JACK'S.
WOW. ABSOLUTELY AMAZING.
THIS RESTAURANT IS CENTRALLY LOCATED
AT THE HEART OF FIVE GREAT LAKES.
BUT THEY'RE IN TROUBLE. I DON'T KNOW WHY.
AND I'M ABOUT TO FIND OUT. UNBELIEVABLE.
JACK'S.
WOW.
WHAT A PLACE!
HI, NICE TO SEE YOU.
GORDON.
COME ON IN.
BUT I HOPE HE LOVES THE FOOD. OF COURSE.
UM, AJ. SO YOU'RE THE OWNER.
AND SCOTT IS THE BOUNCER? NO.
WHY ARE YOU STANDING THERE LOOKING FOR A FIGHT?
COME OVER.
HOW YOU DOIN', MY MAN?
NICE TO SEE YOU. NICE TO SEE YOU TOO.
ARE YOU IN TRAINING OR WHAT?
I'VE BEEN TRAINING 24 YEARS OF MY LIFE.
IT'S EXTRAORDINARY. ARE THEY REAL OR...
THEY'RE VERY SOFT.
SO, UM, YOU'RE THE OWNER.
I'M ONE OF THE OWNERS.
HIS SON IS ANOTHER OWNER.
AND TAMMER, HE'LL BE IN THIS AFTERNOON.
OKAY. GOOD. AND THERE'S ONE MORE SOMEWHERE.
NICE TO MEET YOU.
ANOTHER GYM RAT. EXTRAORDINARY.
NICE TO MEET YOU. YEAH. LIKEWISE. SHOULD WE STEP OUT?
AFTER MEETING TWO OWNERS AND A GENERAL MANAGER,
GORDON DECIDES TO TALK TO EACH OF THEM INDIVIDUALLY
SO THAT THEY CAN BE TOTALLY HONEST
ABOUT THE PROBLEMS AT JACK'S.
NOW WHAT KIND OF HOURS YOU PUTTING IN?
65 A WEEK.
AND SCOTT PUTS 65 IN?
NO.
WE HAD TO MOVE HIM
OUT OF THE RESTAURANT.
HE WAS SCARING MY EMPLOYEES.
HOLY.
WHY WAS SCOTT PUSHED OUT?
BECAUSE HE'S LOST A TON OF CUSTOMERS
BECAUSE OF THINGS THAT HE DID.
WE GOT COMPLAINTS, COMPLAINTS, AND COMPLAINTS.
WHY WOULD YOU SCARE CUSTOMERS AWAY?
UH, YOU KNOW, I'M NOT SURE.
MAYBE 'CAUSE I WAS INTENSE, YOU KNOW.
BUT I WANT TO BE MORE INVOLVED.
WHAT'S THE PROBLEM WITH THE RESTAURANT?
WE HAVE TERRIBLE FOOD.
WHAT'S THE PROBLEM WITH THE RESTAURANT?
I PERSONALLY DON'T SEE A PROBLEM WITH THE BUSINESS.
IT'S REALLY GOOD.
OKAY.
UM...
WHAT'S THE PROBLEM WITH THE RESTAURANT?
AJ.
WHAT'S HE DRINKING IN THE BAR THERE?
YOU KNOW, HE DRINKS OUZO ALL THE TIME.
HE JUST TURNED AROUND AND DRANK A QUICK SHOT.
THAT'S WHAT HE DOES.
MAKES, UM, $100, 000 A YEAR.
100 GRAND?
YES. RIDICULOUS.
OH, MY GOD. THREE INDIVIDUALS.
THREE COMPLETELY DIFFERENT STORIES.
I HAVEN'T EVEN TASTED THE FOOT YET.
WHERE DO YOU START? OH, MY GOD.
OKAY.
HERE WE GO.
MM, RIGHT.
NICE TO SEE YOU, MY DARLING.
ERICA. ERICA.
IT'S REALLY IMPORTANT FOR ME TO SEE AS MUCH AS POSSIBLE.
I WOULD TRY THIS OMELET HERE.
OH. WHY'D YOU SPELL IT WITH A K?
IT'S--IT LOOKS LIKE CRAP.
A CRAP OMELET?
I HOPE NOT.
OKAY. I'LL DEFINITELY TAKE ONE OF THE, UH, K OMELETS.
THEN I'LL GO AFTER THAT FOR THE HONEY PECAN SALMON.
OKAY.
AND THEN, UM, GOOD OLD-FASHIONED FISH N' CHIPS.
OH. GOOD. YEAH? THANKS, DARLING.
EXCELLENT.
HE JUST SAT THERE STARING AT ME
LIKE SOME BIG MUSCLE HEAD MEATBALL.
ME.
AARON. WHAT?
WHY DO YOU SPELL YOUR CRAB WITH A K ON THE--
'CAUSE IT'S NOT RE-- IT'S MY CRAB MEAT.
I DIDN'T WANT ANYBODY TO GET THE MISCONCEPTION.
IT'S ARTIFICIAL.
GUARANTEED? THAT'S A PRETTY BOLD STATEMENT.
EXCELLENT. THANK YOU, MY DARLING.
WOW. LOOK AT THE SIZE OF THAT.
THAT'S A LOT OF CRAB.
AND YOU HAVEN'T TOLD ME ABOUT THE K YET.
OH, HE SAID
HE WANTED EVERYBODY TO KNOW
THAT IT WASN'T REAL CRAB.
IT'S ARTIFICIAL CRAB.
SO HE SPELLED IT WITH A K
SO THERE WAS NO MISCONCEPTION.
SO IT'S FAKE CRAB MEAT.
MM-HMM.
IN A SEAFOOD RESTAURANT ON THE WATER.
MM-HMM.
OH, ME.
HOLY CRAP.
RUBBER, TASTELESS.
THAT'S GOIN' STRAIGHT TO THE TRASH.
OKAY.
OH, MY GOD.
WHAT'S WRONG?
THE OMELET DIDN'T GO OVER WELL. NO?
DOESN'T LIKE THE CRAB IN THERE.
I-I'VE NEVER-- THAT WAS ALREADY HERE.
I DIDN'T BUY THAT STUFF.
I DON'T WANT TO USE FROZEN FISH.
THAT'S NOT PRODUCT THAT I'M ABSOLUTELY OVERLY PROUD OF.
BUT AT THE SAME POINT,
I'M HELD ACCOUNTABLE FOR ALL THE INVENTORY
THAT THE OWNERS HAVE PAID FOR.
HOW'S THE FOOD SO FAR?
WHY WERE YOU SERVING FAKE CRAB IN AN OMELET?
I DON'T. HE DID THAT.
YOU'RE THE GENERAL MANAGER.
WHY ARE YOU LAUGHING? I GIVE THE CHOICE--
HAVE YOU BEEN DRINKING? NO.
THE CRAB WAS SHOCKING, EMBARRASSING, AND FAKE.
IT TASTES DISGUSTING.
HAVE YOU TASTED THAT CRAP?
NO. I'M EXTREMELY ALLERGIC TO CRAB AND SHRIMP.
NO CRAB--THERE'S NO CRAB IN THERE.
I UNDERSTAND. IT'S MONKFISH.
SO--OH, MY GOD.
I'LL LET YOU FINISH YOUR MEAL.
GENERAL MANAGER MY ASS.
FOR LETTING HIM SERVE THOSE TYPES OF DISHES?
CORRECT.
AJ'S THE GENERAL MANAGER.
HE'S SUPPOSED TO OVERSEE THE FOOD.
AND NOW I'M HOPING AND PRAYING
THAT GORDON SAYS AJ IS THE ONE THAT'S BLEEDIN' THIS BUSINESS.
OKAY, UH, FISH N' CHIPS.
CERTAINLY THE BEST LOOKING THING I'VE SEEN.
THAT'S REALLY RUBBERY. IS IT FROZEN, THE FISH?
I BELIEVE IT'S FROZEN. IT IS FROZEN?
WHEN YOU TAKE A BITE OF THAT COD,
IT'S ALMOST LIKE YOU'VE GOT
A BREADED CONDOM IN YOUR MOUTH.
EW.
HE SAID IT WAS RUBBERY. UH, TOO GREASY.
AND IT--JUST SAID IT TASTED LIKE A FROZEN COD.
AND OBVIOUSLY, HE HIT IT RIGHT ON THE BUTTON, SO--
THIS IS THE SAME RECIPE THAT WE'VE USED HERE FOREVER.
SO I AM FOR CHANGE. I WANT CHANGE.
GOOD.
WOW. THIS ONE IS THE...
SALMON. SALMON.
LOOK AT THAT.
THANK YOU, SWEETIE.
DAMN.
EVERYTHING'S JUST SO SWEET.
THE DRESSING IS LIKE HONEY.
THERE'S SO MUCH OF IT.
ABSOLUTELY DISGUSTING.
QUITE POSSIBLY ONE OF THE WORST SALMON DISHES I'VE EVER EATEN.
HE HATED IT.
DIDN'T LIKE IT? NO.
DOESN'T LIKE ANYTHING.
IT'S A PRETTY SUCCESSFUL OPINION THOUGH.
. WHOA.
AFTER ONE OF THE WORST MEALS
HE'S EVER HAD...
THIS IS CHEF AARON. AARON.
CHEF RAMSAY, HOW ARE YOU DOING?
GORDON BEGINS TO EXPLORE
HOW THIS PERFECTLY SITUATED SEAFOOD RESTAURANT
CAN SERVE SUCH DREADFUL FOOD.
THAT WAS HORRENDOUS.
WHY ARE YOU SERVING FAKE CRAB MEAT?
IT'S INVENTORY THAT WE HAVE.
HAVE YOU TASTED THAT?
IT'S PLAIN. THERE'S NOTHING TO IT.
IT'S JUST... DISGUSTING. PLASTIC.
THAT'S EXACTLY WHAT IT IS.
THE SALMON DISH.
THAT WAS AT ITS BEST.
SWEET ON SWEET ON SWEET ON SWEET.
THAT'S ACTUALLY ONE OF THE TOP SELLERS.
THAT'S WHY THE PLACE HAS GOT SUCH A REPUTATION
FOR CRAP FOOD.
IT'S STILL NOT CLEAR WHO'S IN CHARGE OF THE FOOD.
HE'S IN CHARGE OF THE FOOD.
IT'S NOT TRUE. I HAVE NO CONTROL.
I FELT LIKE I WAS BEING THROWN UNDER THE BUS
BECAUSE ALL THE RECIPES AND THE THINGS THAT HE DIDN'T ENJOY
ARE THINGS THAT WERE SET IN PLACE BEFORE I EVEN GOT HERE.
WHO'S CONTROLLING THE MENU?
THE OWNERS ARE.
SCOTT.
IS THAT WHAT YOU WANTED HERE?
WHAT?
AJ.
I WANT ANSWERS.
THERE ARE CERTAIN THINGS
THAT ARE NOT UNDER MY CONTROL.
SORRY. YOU'RE THE GENERAL MANAGER.
I TRIED NOT TO HAVE IT GO ON,
BUT I GET OVERRULED.
AJ HAS MANY EXCUSES
AND NEVER WANTS TO OWN UP TO HIS FAULTS.
IT'S TERRIBLE.
AJ. IT'S GOT TO BE YOUR RESPONSIBILITY.
NO. NO.
COMING UP...
WHAT IS THAT?
GORDON'S KITCHEN INVESTIGATION CONFIRMS HIS WORST FEAR.
I ATE HERE YESTERDAY. I'M NOT HAPPY.
TO MAKE MATTERS WORSE,
NO ONE IS ACCOUNTABLE.
THE CHEF IS A POWERLESS MAN IN THE MIDDLE.
I CAN'T TALK WITH NOBODY LISTENING.
AND THE FINGER-POINTING
IS THE ONLY THING THIS RESTAURANT DOES WELL.
I'M PISSED.
IT'S AN EXPLOSIVE SITUATION...
I'D LIKE TO HEAR AN ANSWER!
THAT MIGHT JUST BE IMPOSSIBLE FOR GORDON TO FIX.
OH, MY GOD. CAN IT GET ANY WORSE?
THAT'S COMING UP ON KITCHEN NIGHTMARES.
WITH NO ONE TAKING RESPONSIBILITY
FOR ANY OF THE PROBLEMS,
GORDON KNOWS THE BEST WAY TO GET ANY ANSWERS
IS TO OBSERVE TONIGHT'S DINNER SERVICE.
OKAY. HOW WOULD YOU LIKE THAT COOKED?
ALL RIGHT. THIS IS OUR FIRST ORDER.
WE GOT TABLES.
TAMMER. HOW YOU DOING, BROTHER?
AFTER WORKING A FULL DAY
AT HIS OTHER JOB...
GOOD TO MEET YOU. NICE TO MEET YOU.
TAMMER, THE RESTAURANT'S THIRD PARTNER ARRIVES.
LET ME ASK YOU STRAIGHT OUT.
WHAT DO YOU THINK'S WRONG WITH THE RESTAURANT?
THE FOOD'S, LIKE, HIT AND MISS. IT'S INCONSISTENT.
YEAH. AND FORGET THE FATHER FIGURE NOW,
BUT ISN'T AJ RESPONSIBLE FOR THE FOOD AND BEVERAGE
IN TERMS OF RUNNING THE RESTAURANT AND THE KITCHEN?
YES.
EVERY TIME I ASKED AJ TO WHAT WAS GOING ON,
HE WAS BLAMING THE OWNERS.
I DO HAVE THE MOST DIFFICULT POSITION BEING HERE.
I'M WORKING WITH MY FRIENDS AND MY FATHER,
WHO IS MY FAMILY.
AND THAT MAKES EVERYTHING VERY DIFFICULT.
IT SUCKS.
I'M GONNA HAVE A LOOK AROUND,
SPEND TIME IN THE KITCHEN AND THE DINING ROOM.
CHEF, IT'S GOOD TO MEET YOU.
YEAH, LIKEWISE. FINALLY.
THIS RICE HAS ISSUES.
TAKE THIS OUT AND AT LEAST TRY TO STIR IT UP OR SOMETHIN'.
THERE'S NOT ENOUGH DEPTH IN OUR KITCHEN.
YEAH, I GOT A BIG CHUNK HERE TOO.
WHAT THE , MAN?
THEY HAVE BEEN SET IN THEIR WAYS.
I DON'T KNOW THAT THEY WANT TO CONFORM TO A CHANGE.
DO WE HAVE ANY RICE YET?
NO. I THREW IT OUT.
OH, MY GOD.
WITH A CLEAR LACK OF SUPPORT IN THE KITCHEN...
I'M HERE.
AARON HAS YET TO SEND OUT THE FIRST WAVE OF ORDERS.
MY LEAD IS TABLE 11.
THEY DON'T HAVE ANY FOOD.
HERE'S A BIG BLUE FILLET ON TOP.
45 MINUTES INTO THE DINNER SERVICE
AND FOOD IS FINALLY BEGINNING TO LEAVE THE KITCHEN.
KEEP IT GOING.
64, CALAMARI.
I'LL TAKE IT ANY TIME.
AS THE DISHES GET RUSHED
TO THE DINING ROOM...
CUSTOMERS ARE RECEIVING FOOD
THAT'S NOT EXACTLY THE WAY THEY ORDERED IT.
WHAT'S WRONG WITH THAT?
OH, FOR.
A WELL DONE STEAK
IS THE EASIEST STEAK IN THE WORLD TO COOK.
RIB EYE. WE NEED THIS MEDIUM ON THE FLY.
IT WAS OVERCOOKED.
THERE WHERE THE CHEESE IS.
SHE SAID--SHE SAID IT'S TERRIBLE.
I--SHE DIDN'T LIKE IT.
WE NEED A CHICKEN ALFREDO ON THE FLY.
THEY HATE THAT.
HE WANTS THIS UNDER THE HEAT.
I'VE NEVER SEEN FROZEN FOOD SO COMPLICATED.
UNBELIEVABLE. AN ABSOLUTE MELTDOWN.
NOT JUST IN THE KITCHEN, BUT THE DINING ROOM AS WELL.
JUST UNDER 20 DISHES HAVE COME BACK.
AND MORE FRUSTRATINGLY, IT'S FROZEN FOOD.
THEY CAN'T EVEN COOK THAT RIGHT.
UNBELIEVABLE.
WHERE'D YOUR DAD GO?
I DON'T KNOW.
AJ'S GONNA HAVE TO GET BACK UP.
WHERE IS HE?
AJ IS A GENERAL MANAGER HERE NOW.
AND HE NEEDS TO BE OVERSEEING THE RESTAURANT.
THE FOOD WAS RAW.
IT WAS RAW.
WE'RE GONNA TAKE CARE OF THIS.
AND THEN, YOU KNOW, PLEASE COME BACK.
'CAUSE IT'S ONLY GONNA GET BETTER.
I DON'T KNOW.
I'LL JUST COMP IT.
SO MUCH MONEY LOST.
YOU GUYS, I'M GETTING--
I'M GIVING AWAY EVERY DAMN MEAL
THAT I HAVE TONIGHT.
EVERYTHING, I'M GIVING AWAY FREE.
HONEST TO GOD, THE LAST HOUR,
EVERYTHING WE GAVE AWAY IS FREE.
OH, MY GOD. CAN IT GET ANY WORSE?
I'M WATCHIN' FOOD GET THROWN AWAY IN THE GARBAGE CAN.
THAT'S MY MONEY GOING OUT THE WINDOW.
IT'S JUST A DISAPPOINTMENT I LET IT GO ON THIS LONG.
AFTER A CHAOTIC DINNER SERVICE
WITH NUMEROUS DISHES COMING BACK AND COMPED FOOD,
GORDON CONFRONTS THE OWNERS WITH AN IMPORTANT QUESTION
THAT HAS YET TO BE ANSWERED.
WHO HAS THE FINAL SAY AT JACK'S?
WE HAVEN'T COME TO AN AGREEMENT ON THAT.
WE'VE ONLY BEEN IN THE BUSINESS
FOR ONE YEAR.
AJ, HE'S BEEN
IN THE BUSINESS FOR 40 YEARS
AND WE WERE RELYING ON THAT
TO DRIVE US TO WHERE WE NEEDED TO BE.
AND HE HAS LET US DOWN.
THAT'S THE TRUTH. THAT'S WHAT IT IS.
RIGHT. SO THAT'S A TOUGH SPOT FOR YOU.
YES.
MY DAD HAS MADE MANY MISTAKES HERE.
BUT MY PARTNERS NEED TO STEP UP
AND UNDERSTAND HE'S MY FATHER.
AND THAT MAKES EVERYTHING VERY DIFFICULT.
YOU HAVE TO SEPARATE THE FATHER/SON.
NOTHING TO DO WITH BUSINESS.
YOU HAVE TO LET GO.
THAT'S THE FIRST AND FOREMOST CRUCIAL THING
IN THIS RESTAURANT.
UNDERSTANDABLE.
I THINK AJ IS THE MAIN REASON WHY THIS BUSINESS
IS EXTREMELY IN THE HOLE.
AND HE'S STILL TAKING HIS DAMN CHECK
EVERY DAMN WEEK.
WE AIN'T.
AJ, YOU'RE THE ONE THAT MAKES ALL THE MONEY,
NOT US, YOU KNOW?
YEAH, HOW MANY HOURS I WORK A WEEK, SCOTT?
THAT DOESN'T MATTER.
I PUT THE MONEY UP NOT FOR YOU TO LOSE IT.
I PUT IT UP BECAUSE AJ WAS SUPPOSED TO BE
A 40-YEAR RESTAURANT.
LET ME SAY SOMETHING.
I BOOKED EIGHT PARTIES--
BIG PARTIES-- BY THOUSANDS OF DOLLARS
AND THAT'S THE THANKFULNESS I GET FROM THIS MAN.
HE'S ACTING LIKE A CHILD.
YOU KNOW, BE A MAN. FACE UP.
STORY AFTER STORY AFTER STORY AFTER STORY.
I'M SO SICK OF IT.
I'M PISSED.
WITH SO MUCH FOOD COMING BACK LAST NIGHT,
THAT'S NOT NORMAL IN ANY RESTAURANT.
SO I DECIDED TO GET IN EARLY THIS MORNING,
HAVE A GOOD LOOK AROUND
BEFORE ANY MEMBERS OF THE STAFF COME IN.
THAT IS SALMON.
THAT'S JUST MARINATED IN--
IT'S LIKE AN ITALIAN DRESSING.
OH, DEAR.
WHAT'S THIS?
OH. SEAFOOD RESTAURANT ON THE WATER.
TUNA DYED PINK TO MAKE IT LOOK AUTHENTIC.
LOOK AT IT. MY GOD.
UNBELIEVABLE.
AND HERE WE HAVE...
THAT LOOKS LIKE THE MUSHROOM RISOTTO.
- GREAT RISOTTO. - UNBELIEVABLE.
ALARMED BY THE STATE OF THE KITCHEN,
GORDON IS ANXIOUS TO TAKE THE STAFF ON A TOUR.
GOOD MORNING.
THERE'S SOMETHING I WANT TO SHOW YOU GUYS, YEAH?
COME WITH ME.
COME IN.
THE GENERAL HYGIENE IN THIS FRIDGE
IS A JOKE.
RIGHT. COME AROUND.
WALKING AROUND. WANT TO GET UP TO SPEED.
LOOKING AT INGREDIENTS. CHECKING--WHAT IS THAT?!
IS THAT JUST TAKEN FROM THE STEAM TABLE
AND DUMPED ON THE TROLLEY AND THEN WHISKED IN HERE?
YES. THAT'S EXACTLY WHAT IT IS.
THAT SHOULD BE STRAIGHT IN THE TRASH.
HEY, I ATE HERE YESTERDAY.
YEAH. I'M NOT HAPPY.
WHOEVER'S RESPONSIBLE,
40 YEARS IN THE BUSINESS, WELL EXPERIENCED,
YOU HAVE TO SERIOUSLY START OPENING YOUR EYES.
THIS PLACE IS NOT RIGHT HERE, WE GOT NO CHANCE.
I DID NOT KNOW THAT WAS GOING ON.
ITEM AFTER ITEM. UGH.
I WAS PISSED.
WHAT'S THIS HERE?
BEEF BITS IN BLOOD. THAT'S NASTY.
I NEED SOME ANSWERS, AJ.
IT'S PRETTY TERRIBLE.
AND, YOU KNOW, A LOT OF IT LIES ON AJ.
THERE'S NO EXCUSE FOR IT.
AND THAT'S--THAT'S THE CLASSIC OF THE DAY.
THAT, LADIES AND GENTLEMEN, IS A RISOTTO.
TAKE A GOOD LOOK.
UNFORTUNATELY, IT'S NOT A DRAWING!
THAT'S REAL SERIOUS AT ITS BEST.
IT'S A JOKE.
LOOK AT THE COLOR ON THE CHICKEN. AJ.
COME HAVE A LOOK AT IT. YOU'VE GOT TO SEE IT, AJ.
MY FATHER DOESN'T WANT TO DEAL WITH THE BACK OF THE HOUSE.
THE BACK OF THE HOUSE IS FALLING APART.
THAT'S MY FRUSTRATION.
I'M SORRY, BUT IT'S NOT RIGHT.
IT'S GOT TO BE SOMEBODY'S RESPONSIBILITY.
IT'S THE OWNERS' FAULT.
UNBELIEVABLE.
TRUSTING MY DAD
IS OBVIOUSLY NOT WORKING.
LOOK AT WHERE ALL OUR MONEY IS GOING.
I'M REALLY MAD RIGHT NOW.
THEY CAN'T GO ON LIKE THIS.
GET EVERYONE TOGETHER.
WE'RE GONNA JUST GET EVERYTHING CLEANED UP.
START SCRUBBIN' WALLS.
CLEANIN' ALL THE STOVES.
GETTING RID OF ALL THAT FOOD IN THERE.
WHATEVER'S DIRTY. GARBAGE.
WHILE THE STAFF AND OWNERS CLEAN THE KITCHEN,
CHEF RAMSAY MEETS WITH LOCAL FISHERMEN...
HOW ARE YOU? PLEASURE MEETING YOU.
TO SEE WHAT JACK'S IS NOT TAKING ADVANTAGE OF
JUST OUTSIDE ITS DOORS.
FRESH FISH.
THE ICE IS, WHAT, A FOOT DEEP?
UH, THE ICE IS ACTUALLY ABOUT NINE INCHES.
LOOK AT THE SIZE OF THAT TINY LITTLE ROD.
TRY IT A COUPLE TIMES.
YOU MIGHT GET SOMETHIN' ON THERE.
THAT--THAT ATTRACTS THEM. MY GOD.
YEAH. YOU FEEL SOMETHIN' AND YOU PULL IT UP.
PERCH. I MEAN, VERY TASTY?
OH, VERY TASTY. YES.
DO YOU EVER GET INTO JACK'S TO EAT?
YES. OH YES, I DO. WHAT'S THE FOOD LIKE IN THERE?
I DON'T LIKE THEIR FISH SO MUCH
BECAUSE THEY USE A LITTLE BIT TOO MUCH SAUCES
AND KINDA LOSE THE ACTUAL FLAVOR
OF THE REAL FISH, YOU KNOW? YEAH.
GOT SOMETHIN' ON THERE? I THINK YOU GOT A FISH.
PULL IT. PULL IT. PULL IT UP.
YEAH, HE IS. HE IS ON. YEAH.
OH, YEAH. THERE YOU GO. YOU GOT ONE.
VERY GOOD. VERY GOOD.
IT'S JUST NASTY.
IT IS NASTY.
AND I'VE HAD PEOPLE TELL ME, "WHEN I EAT
AT YOUR RESTAURANT, I GET SICK."
AND I START LAUGHIN',
THINKING, OH, THEY'RE JUST FULL OF.
THEY'RE NOT. THEY DO GET SICK. GROSS.
THIS IS UP.
OH, MY GOD.
LOOK AT THEM. THEY'RE NOT A BAD CATCH TODAY.
FANTASTIC. NOW I'M GOING TO, UM, TURN THIS
INTO A-A REALLY NICE CHOWDER.
OKAY? ONCE YOU GUYS ARE FINISHED,
YOU GONNA COME OVER AND HAVE A BOWL?
ABSOLUTELY. HEY, THANK YOU VERY MUCH.
GET THOSE BLOODY HANDS WARM.
SEE YA LATER.
AFTER AN INFORMATIVE AFTERNOON WITH THE LOCALS,
CHEF RAMSAY INTRODUCES THE FIRST OF MANY CHANGES
DESIGNED TO GET JACK'S BACK ON TRACK.
YOU AND YOU AND I ARE GONNA GO AND MAKE A CHOWDER.
AND WE'RE GONNA SERVE IT IN A BREAD BASKET.
SOMETHING SIMPLE, FINISHED,
FRESH, LOCAL CAUGHT FISH.
LET'S GO.
I'M PRETTY EXCITED TO PREPARE THIS FOOD.
I-I THINK THAT THIS-- SOME OF THESE CHANGES
ARE GONNA BE WHAT DOES IT FOR US.
START OFF WITH A TOUCH OF OLIVE OIL.
BACON, ONION, CELERY.
AND WITH A TOUCH OF TABASCO.
OH, MY GOSH. I'M STANDING HERE NEXT TO CHEF RAMSAY.
HE'S SHOWING ME FOOD THAT HE LIKES
AND HE THINKS WILL WORK.
BETTER TAKE ADVANTAGE OF IT.
THAT'S ALL I CAN THINK OF.
BANG. A REALLY NICE CHOWDER. YEAH?
THEN THEY'LL DO A LITTLE POACHED SALMON AS WELL.
SO SALMON IN. THREE OR FOUR MINUTES IN THERE.
THE WHOLE THING HAS TO OOZE FRESH.
OUT OF THE COLD BOUILLON.
YOUR BROTH OVER.
TWO EASY DISHES
TO MAKE THE PRESSURE LESS ON THE LINE.
I'M EXCITED. YEAH? I HOPE YOU ARE.
WITH THE SPECIALS SET,
GORDON DECIDES TO IMPLEMENT ONE OTHER CHANGE
TO THE DINNER SERVICE.
SCOTT.
YOU SAID YOU WANT TO BE MORE INVOLVED.
TONIGHT, RUN A SECTION.
PRESENT THE MENU. WELCOME THEM.
HAND OVER. TAKE THE ORDER. PUSH THE SPECIALS.
AND SERVE.
SCOTT IS GONNA GET BEAT UP REALLY BAD TONIGHT.
I'D LIKE TO LAUGH AT HIM A LITTLE BIT.
HE'S GONNA BE RUNNING YOUR SECTION TONIGHT.
GIVE HIM YOUR APRON, YEAH?
I THINK WE GOT ENOUGH STRING TO GO AROUND.
AND, UM, YEAH.
PROVE THAT YOU'RE NOT SOME SCARY MONSTER
THAT WANTS TO BEAT THE CRAP OUT OF EVERYBODY.
DOES THAT LARGE EGG HAVE A SMILE OR NOT?
SURE. YEAH. YEAH. GIVE US ONE.
OH, HELL.
OKAY. GOOD LUCK PUSHING SPECIALS.
EXCITE THEM. DON'T SCARE THEM.
WITH CUSTOMERS STARTING TO ARRIVE...
HOW ARE YOU? GOOD.
SCOTT IS EMBRACING
BEING A WAITER... WHEW.
THE KITCHEN SEEMS READY WITH THE NEW SPECIALS...
AND I'LL KEEP MY EYE ON THE WINDOW
AND COMMUNICATE WITH YOU.
AND EVERYONE SEEMS READY
TO MAKE TONIGHT'S SERVICE A SUCCESS.
I BELIEVE WE HAVE BALSAMIC OR VINEGAR.
IF--IF WE-- IF I DON'T HAVE--
YOU KNOW, BEAR WITH ME, IF WE DON'T HAVE BALSAMIC,
IS RASPBERRY OKAY? YES.
HOW'S HE DOING?
HE'S DOING GOOD. HE'S DOING GOOD.
IF YOU WATCH HIM, HE'S DOING GREAT, ACTUALLY.
WHY IS HIS HEAD ALL TILTED LIKE THAT?
I'LL HAVE EVERYTHING RIGHT OUT FOR YOU GUYS.
THANK YOU.
ROLY-POLY. LOOK, A CHIMPANZEE HANGING OVER A CAGE
LOOKING FOR SOME BANANAS.
COME ON.
GIVE IT SOME OOMPH THERE, YEAH? OOMPH, YEAH?
IT'S A HALF HOUR INTO DINNER SERVICE
AND THE NEW FRESH SEAFOOD SPECIALS ARE A POPULAR CHOICE.
I'M GONNA HAVE POACHED SALMON.
FISH CHOWDER. SEAFOOD CHOWDER.
AS THE TICKETS PILE IN...
THREE SPECIAL SALMON AND A CHOWDER.
THE CHALLENGE NOW IS GETTING THE FOOD OUT.
GOD, I NEED THOSE SPECIAL SALMONS.
I'D CALL FOR STUFF AND THEY'D BE NOT LISTENING
TO MY ORGANIZATION AND WHAT I WANTED TO HAVE
COME UP TO THE HOT PLATE. ONE PIECE OF SALMON.
DID YOU SEASON IT WITH THE SALT
- LIKE I SAID? - OH,.
NEED IT. I NEED IT YESTERDAY. GET IT DONE!
NOT ONE TABLE COME OUT OF THIS KITCHEN COMPLETED YET.
. COME ON.
IT'S SO FRUSTRATING LOOKING AT THE COOKS BEHIND THE LINE
BECAUSE THEY DON'T ACTUALLY GIVE A DAMN.
AAGH.
SO AARON'S GOT HIS WORK CUT OUT.
AND HE CAN'T WORK WITH THAT DEAD WOOD.
NO CHANCE.
WITH AARON'S ORDERS
FALLING ON DEAF EARS...
I'M DYING, DYING FOR THOSE ALFREDOS.
VERY LITTLE FOOD HAS LEFT THE KITCHEN.
I'M SHAKING. THAT'S--
OKAY. CALM DOWN.
LOOK, YOU GUYS, IT DIDN'T SAY CHEESE ON THE TICKET.
I CAN'T HAVE CHEESE ON THE BURGER.
WHAT ARE WE GONNA DO? WE GOTTA FIX THIS.
I DON'T KNOW NOTHIN'.
THEY'VE BEEN WAITING FOREVER FOR THIS FOOD.
ME? I--I DON'T KNOW.
ABOUT TIME THEY START SHOWING THE GUY
A LITTLE BIT OF RESPECT. BUT THEY'RE NOT.
THAT ONE GUY IS JUST RUDE TO HIM.
I NEED A NEW BUN FOR THIS KID BURGER, PLEASE.
ANTON, GIVE ME A NEW BUN ON NOW.
AARON, AARON, LOOK AT ME.
HE'S GOT TO DO IT.
YEAH. YOU CAN'T MOP UP FOR THEM.
CAN WE RUN THAT, COME RIGHT BACK FOR THAT KID BURGER, PLEASE?
THE PLACE, IT'S GOING-- GOING DOWN IN FLAMES.
THE TICKETS ARE BACKED UP.
NOTHING'S COMING OUT.
IT TURNED IN TO A TOTAL DISASTER.
MY GOD.
AN HOUR INTO DINNER SERVICE,
VIRTUALLY NO FOOD HAS LEFT THE KITCHEN.
MY GOD.
AND AARON, WHO'S ONLY BEEN WORKING
AT THE RESTAURANT FOR A MATTER OF WEEKS...
JUST TOAST ME THE CROISSANT. I NEED IT YESTERDAY.
I DON'T KNOW WHAT THAT IS.
NOW FACES THE PROSPECT
OF RUNNING THE KITCHEN ALONE.
WHY DO MY ITEMS TAKE SO LONG?
IT'S TOO MUCH OF A HERE.
I WANT TO TALK TO YOU ABOUT IT SERIOUSLY
TO GET IT RIGHT.
AND EACH AND EVERY ONE OF YOU HAVE TO STEP UP TO THE MARK.
THIS RESTAURANT HASN'T GOT LONG TO GO UNLESS WE CHANGE.
WE'RE CHANGING WITH OR WITHOUT YOU.
SO DO AS THE CHEF SAYS AND LISTEN, OKAY?
IT WAS GOOD THAT CHEF RAMSAY CAME IN
AND HE KICKED THEM BETWEEN THE LEGS.
AND HE SAID, HEY, GET YOUR TOGETHER AND GET OUT.
YOU GOT 84 COMIN' MY WAY, RIGHT GRILL/FRY?
OKAY.
OKAY, SPECIAL SALMON.
PANKO PERCH UP TOP. 84 UP TOP!
GOOD.
FOOD IS FINALLY
COMING OUT OF THE KITCHEN.
AND SCOTT IS FINALLY GETTING COMFORTABLE AS A WAITER.
CAN I GET ANYTHING OUT OF YOUR WAY, GUYS?
ALTHOUGH DINERS ARE ENJOYING
THE NEW SEAFOOD SPECIALS...
HOW'S THE FRESH PERCH?
FANTASTIC.
THE REST OF THE MENU IS A DISASTER.
THAT'S NOT MADE WELL.
THE--THE COMPLAINTS GOTTA GO STRAIGHT BACK TO THE KITCHEN.
WHOEVER'S COOKING THE SHRIMP'S OVERCOOKING IT.
THEY GOTTA KNOW BEFORE SERVICE.
IF WE TELL THEM AFTER,
THE NEXT DISH IS GONNA BE OVERCOOKED AS WELL.
GOTTA BE DONE STRAIGHT AWAY. OKAY.
YEAH? CUSTOMER CAN WAIT. AJ.
WHEN THEY'RE IN A CRUNCH IN THE KITCHEN,
AJ SOMETIMES GETS CONFUSED.
AJ. AJ.
WHO'S CALLING ME?
OF COURSE, WE LAUGH 'CAUSE HE WADDLES AWAY.
BUT AT THE END OF THE DAY, IT'S REALLY NOT FUNNY.
THE KITCHEN NEED TO KNOW FIRST, MY FRIEND,
THEN THEY STOP OVERCOOKING IT.
THAT'S YOUR JOB.
WE GOT A COMPLAINT ON THE SHRIMP.
AARON, LISTEN. LISTEN!
WE GOT A COMPLAINT ON THE SHRIMP.
THERE WAS POORLY COOKED FOOD.
OR IT WAS UNDERCOOKED FOOD
OR THEY WEREN'T HAPPY WITH THE FOOD.
WE LOST IT. WE LOST CONTROL.
IS THAT READY? THIS IS NOT READY.
NO? THIS IS NOT READY.
COME ON, BIG BOY!
I'M SICK OF THIS.
WE'RE GOING DOWN QUICKER THAN THE TITANIC.
WHAT THE?
WHERE'S THE HONEY? I-I DON'T KNOW.
EVERYTHING WAS SCREWED UP.
GIVE IT TO ME AGAIN
WITHOUT ALL THE GREASE IN THE BOTTOM.
FOOD GOT SCREWED UP.
I NEED THE WHOLE SANDWICH REMADE.
I'M PISSED OFF.
WITH YET ANOTHER MELTDOWN IN THE KITCHEN,
CHEF RAMSAY KNOWS DRASTIC CHANGES ARE NEEDED.
AARON, THERE'S NO ONE BEHIND THERE
THAT RESPECTS YOU ENOUGH AT THE HEAD CHEF.
AND YOU NEED TO STAMP YOUR AUTHORITY ON THAT KITCHEN.
I MEAN, A JOKE. IT IS A JOKE.
YOU'RE NOT AN OF YOU'RE STAFF.
THEY'RE THERE TO SUPPORT YOU.
AND I'M MORE OFF WITH YOU, AJ,
BECAUSE YOU PASSED IT TO HIM.
IF THIS WAS MY RESTAURANT,
YOUR SALARY WOULD BE CUT BY 50%.
HALF YOUR SALARY CAN BENEFIT CRUCIAL AREAS
THAT NEED SUPPORTING RIGHT NOW.
THAT'S A BIG THING.
HE IS THE MOTIVATION FOR ME BEING HERE.
SO CUTTING MY DAD'S SALARY,
THAT'S NOT A SIMPLE THING TO DO.
AND I'M NOT A HEARTLESS, COLD HEARTED PERSON.
TOMORROW, THERE'S GONNA BE MAJOR CHANGES.
WE'RE RELAUNCHING THIS PLACE.
AND I AM GONNA HAVE THEM CRAMMED IN HERE
LIKE SARDINES.
COMING UP...
JUST DO ME ONE FAVOR.
DON'T IT UP.
CAN AARON TAKE CHARGE OF THE KITCHEN?
FISH TACO. FISH TACO.
FISH TACO. HOW LONG?
WILL ANY OF THE OWNERS FINALLY SUPPORT THEIR CHEF?
YOU GUYS ARE KILLING ME DOWN THERE!
YOU'RE BRINGING THE WHOLE KITCHEN TO AN END.
AND WILL SCOTT,
THE INTIMIDATING PARTNER, GO TOO FAR?
THE ONLY PERSON THAT SHOULD BE GIVING ORDERS
BACK HERE IS AARON!
IS THAT UNDERSTOOD, EVERYBODY?
EXCUSE ME, DID I HEAR AN ANSWER? DID I HEAR A YES?
I'D LIKE TO HEAR AN ANSWER!
THAT'S COMING UP ON KITCHEN NIGHTMARES.
IN ORDER TO BE READY FOR THE RELAUNCH,
GORDON'S TEAM WORKS ALL NIGHT TO MAKE JACK'S
A MORE INVITING SEAFOOD RESTAURANT.
NOW, ALL NIGHT WE'VE BEEN WORKING, YEAH?
WE'VE MADE SOME REALLY NICE, EXCITING, SUBTLE CHANGES.
IT'S BEAUTIFUL. LET'S GO.
OH, CHECK IT OUT.
VERY--VERY COOL.
IT'S AWESOME. THIS IS SWEET.
SOMETHING WHICH I CAN'T BELIEVE
YOU'VE NEVER HAD IN HERE.
YEAH? FUN FOR THE KIDS, YES?
A WONDERFUL FISH TANK.
WHAT DO YOU THINK OF THE BUOYS IN THE CEILING, HUH?
SO COOL. SO SIMPLE, BUT COOL.
LOOK AT THAT. LOOK AT THE METAL.
WE'VE GOT THE WALL LINED
WITH CORRUGATED IRON. THAT IS GREAT.
SO IT JUST MODERNIZES IT UP.
FRESHENS IT UP.
THIS LOOKS SO NICE.
NO MORE FADED WOOD.
I HATED THOSE WALLS BEFORE.
NICE LITTLE FRESH FISH TANKS ON THE WALL, YES?
OH, THERE'S LITTLE FISH IN THERE.
WE GOT THE LITTLE FISH TANKS
ALONG THE WALL AS WELL
JUST SO WHEN YOU SAT IN THOSE BOOTHS,
YOU CAN HAVE SOME FUN.
THAT IS GREAT.
I WAS, LIKE, WOW.
ESPECIALLY BECAUSE I THOUGHT THE ONLY ANSWER TO THIS PLACE
WAS A BULLDOZER.
IT'S INCREDIBLE HOW HE TOOK SOMETHING SO SIMPLE
AND MADE IT SO WARM AND INVITING.
IT'S--IT'S GREAT.
THANK YOU SO MUCH.
YOU'RE VERY WELCOME.
NOW YOUR PROBABLY WONDERING
WHY THE ROPE IS ON THE TABLE, YES?
THIS IS THE NEW MENU, YES?
WOW. YEAH?
AND ON THE BACK OF THE MENU, YEAH,
YOU CAN HAVE SOME FUN WITH THE KNOTS.
YES? IT'LL GIVE THE KITCHEN
A TOUCH OF TIME WHEN WE GET BACKED UP.
HOW FUN. THAT'S AWESOME.
SO COOL.
CHEF RAMSAY TOOK IT REAL SIMPLE.
HE TOOK A NAUTICAL THEME WE HAD AND HE RAN WITH IT.
AND SOME SIMPLE, NICE, LIGHT TOUCHES.
AND IT'S GREAT.
I LOVE WHAT HE DID HERE.
IT'S WARM. IT FEELS FRIENDLY.
I LOVE IT. THANK YOU.
NOW THAT THE DECOR
HAS BEEN FRESHENED UP,
GORDON INTRODUCES THE MOST CRITICAL CHANGE
A NEW MENU.
FRESH MUSSELS. CRAB CAKES.
FRESH OYSTERS. THE FISH TACOS, YEAH?
POACHED SALMON EXACTLY LIKE FRESH, DELICIOUS.
I'M GLAD THE WHOLE MENU'S GONE.
I THOUGHT THAT MENU WAS CRAP WHEN I GOT HERE.
NOW THAT IT'S GONE, I'M PRETTY EXCITED
TO PREPARE THIS FOOD.
MY FAVORITES,
YOU HAVE FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE.
YOU NOW STAND PROUDLY AND ANNOUNCE
THAT JACK'S HAS THE BEST
FISH AND CHIPS IN MICHIGAN, OKAY?
THE MENU IS INCREDIBLE.
I'M EXCITED TO ACTUALLY
BE A PART OF THIS NEW RESTAURANT
AND PITCH IN WHERE IT'S NEEDED.
BIG NIGHT. WE'RE RELAUNCHING JACK'S TONIGHT.
AND WE'RE STARTING AFRESH.
PEOPLE ARE GONNA COME BACK TO THIS PLACE
AND FINALLY ENJOY COMING BACK TO JACK'S AGAIN.
- OKAY? - ALL RIGHTY.
DON'T IT UP, YES?
WITH RELAUNCH NIGHT UPON THEM,
JACK'S NOT ONLY HAS A NEW MENU TO CONTEND WITH,
BUT A WINTER STORM AS WELL.
COLD. THIS IS CRAZY.
IT'S A WINTER STORM,
BUT IT HASN'T STOPPED ANYBODY FROM COMING.
AND THESE CARS ARE BACKED UP NEARLY HALF A MILE.
NOW JACK'S IS BACK.
AND IF THIS DOESN'T WORK ON RELAUNCH NIGHT,
I'LL TAKE THAT ROPE AND HANG ALL THREE OF THEM OVER THE SIDE.
- UNBELIEVABLE. - ME, IT'S COLD.
THAT'S NICE. I LIKE THAT.
THIS IS GONNA KEEP KIDS ENTERTAINED.
I KNOW. THIS TOO.
YOU CAN TIE.
YOU CAN PLAY.
THAT'S SOMETHIN' THAT I LIKED.
YEAH. EVERYBODY LOVES THE NEW REMODELING WE DID.
SO THEY'RE HAVIN' A LOT OF FUN.
I DID A FIGURE EIGHT.
AARON.
TURN IT UP NOW.
YES, SIR.
YOU HAVE TO TURN IT UP NOW, YEAH?
THERE'S NO ROOM FOR ERROR.
I'M THE CHEF. I NEED TO CONTROL MY BRIGADE.
HOW MUCH--HOW LONG ON CHICKEN WING?
ANSWER MY QUESTION.
I'M GONNA DO MY BEST TO BE THE STRONGEST CHEF
THAT I CAN BE HERE.
ALL RIGHT, THIS HAS GOTTA GO.
WITH CUSTOMERS CLEARLY EXCITED ABOUT THE NEW JACK'S,
THE RESTAURANT FILLS TO CAPACITY.
AND THE KITCHEN FACES A MONUMENTAL TEST.
OKAY. SELL ME A FISH TACO.
YOU HEAR ME? FISH TACO. HOW LONG?
LET'S GO.
OKAY, I CAN'T TALK WITH NOBODY LISTENING.
COME ON, GUYS. ANSWER HIM, PLEASE.
FISH TACO. FISH TACO.
FISH TACO!
TODAY, THEY'RE DYING ON GRILL/FRY HERE, MAN.
WITH AARON STILL FIGHTING
TO GET HIS STAFF ONBOARD...
ALL RIGHT. SO SORRY.
THERE'S A LITTLE BIT OF A HOLDUP IN THERE.
CUSTOMERS WHO ORDERED FRIED FOOD
ARE GETTING RESTLESS.
YOU KNOW THERE'S A NEW LOOK, RIGHT?
BEAR WITH US IF IT TAKES A COUPLE MINUTES FOR THE FOOD.
PLEASE.
I GOT FOOD DYING.
THESE GUYS ARE-- THEY'RE--THEY'RE--
I'M GETTING BURIED BY GRILL/FRY.
I'M NOT GETTING ANY OF THEIR FOOD.
EVERYBODY ELSE'S FOOD IS COMING OUT.
THEY'RE BURYING ME.
GRILL/FRY'S GETTIN' BEATEN, AJ.
BILL, I NEED HIM TO COORDINATE WITH ME.
I NEED A FISH AND CHIP TO SELL RIGHT NOW.
I CAN'T STRESS ENOUGH THAT AJ,
HE HAS 40 YEARS PLUS EXPERIENCE.
OF COURSE I THREW HIM IN THE KITCHEN
TO HELP US OUT.
I NEED TWO ROASTED CHICKEN.
HERE'S COCONUT SHRIMP.
WE'RE ALL, UH...
COCONUT SHRIMPS. I DON'T NEED COCONUT SHRIMPS.
WHEN AJ CAME BACK HERE TO HELP...
HERE'S YOUR POOR BOY. HERE YOU GO. POOR BOY.
WHAT TABLE NUMBERS ARE YOU FEEDING ME, AJ?
TABLE 41.
41? AJ, I SOLD 41 LIKE 45 MINUTES AGO.
- OKAY. NEVER MIND. - , MAN.
YOU HAVE TO COMMUNICATE. YOU HAVE TO COMMUNICATE.
YES, YES, YES. BETTER THAN THAT. BETTER THAN THAT.
CAN'T EVEN SEE HIM BEHIND THE--
HOLD ON!
UNBELIEVABLE. 243 CUSTOMERS THROUGH THE DOORS SO FAR.
AARON'S BACKED UP IN THE KITCHEN.
HE'S ASKED FOR HELP.
AJ'S GONE IN THERE AND MADE IT WORSE.
IF THEY'RE NOT CAREFUL, THIS PLACE COULD SINK.
NOW I WILL SEE WHAT'S HOLDING UP
THOSE APPETIZERS, OKAY?
THANK YOU.
COCONUT SHRIMP. LEAD AP. HOW LONG?
YOU GUYS ARE KILLING ME DOWN THERE.
YOU'RE BRINGING THE WHOLE KITCHEN TO AN END.
WE'RE GONNA HAVE TO SLOW THE SEATING DOWN.
I CAN'T--THESE GUYS CANNOT KEEP UP.
I'M HEARING, WHERE'S MY FRIES? WHERE'S MY FISH?
AND THEN I DON'T HEAR IT'S UP IN ONE MINUTE.
I'M UP IN TWO MINUTES. I WASN'T HEARING NOTHING.
SO I WAS, LIKE, SCREW THAT.
I NEED THAT FISH TACO.
HEY, DON'T TALK LIKE THAT.
GIVE ME THE FOOD I ASKED FOR. I DON'T NEED YOUR LIP.
I DON'T WANT TO HEAR NO DAMN ARGUING BACK HERE.
I HEAR PEOPLE SCREAMING AT EACH OTHER.
THE ONLY PERSON
THAT SHOULD BE GIVING ORDERS BACK HERE IS AARON!
IS THAT UNDERSTOOD, EVERYBODY?
EXCUSE ME! CAN I HEAR AN ANSWER?
DID I HEAR A YES?
I'D LIKE TO HEAR AN ANSWER!
YOU GUYS ARE KILLING ME DOWN THERE!
YOU'RE BRINGING THE WHOLE KITCHEN TO AN END.
WITH ANARCHY IN THE KITCHEN...
THE ONLY PERSON THAT SHOULD BE GIVING ORDERS
BACK HERE IS AARON!
IS THAT UNDERSTOOD, EVERYBODY?
THE FORMER SILENT PARTNER
DECIDED IT WAS TIME TO SPEAK UP.
I'D LIKE TO HEAR AN ANSWER!
YES, SIR. SIR.
ALL RIGHT.
THAT'S IT.
UN-BELIEVABLE.
SCOTT CAME BACK HERE AND HE SHOWED THAT HE GAVE A.
YOU KNOW, WHERE BEFORE I'D NEVER SEE SCOTT.
THAT ACTUALLY HELPED ME.
OKAY, LET'S GO.
I'M LOOKING FOR A FISH TACO.
FISH TACO. THANK YOU.
BEAUTIFUL. THAT'S NICE LOOKIN' FOOD.
WITH AARON NOW FINALLY CONTROLLING HIS KITCHEN,
ORDERS ARE GETTING TO THE CUSTOMERS A LOT QUICKER.
ALL RIGHT. I ALMOST HAVE A SMILE ON MY FACE, GUYS.
I'M ALMOST SMILING.
I LOVE IT. YOU LOVE IT?
THEY'RE LOVING THE FOOD. YEAH? KEEP IT GOING.
KEEP IT GOING. YES, SIR.
MORE IMPORTANTLY, YOU GOT CLARITY
WITH YOUR BRIGADE.
I AGREE.
SALUD. SALUD.
TO THE NEW MENU.
AS DINNER WINDS DOWN...
THANK YOU, GUYS.
THERE'S A PROBLEM WITH THE NIGHT'S
FINAL ORDER OF ONION RINGS.
THOSE LOOK UNDERCOOKED. WAY UNDERCOOKED. YEAH.
CHEF AARON CLEARLY FOLLOWS GORDON'S ADVICE
AND DEMANDS QUALITY FOOD AND RESPECT FROM HIS STAFF.
MARTINI, WHAT ARE YOU DOIN'? SMOKING A CIGARETTE?
DID YOU SELL THOSE TH--
THOSE ONION RINGS EARLIER SO YOU COULD GO DO THAT? NO.
- GO LOOK AT 'EM. - THEY'RE , MAN.
ALL NIGHT, ONION RINGS HAVE BEEN BEAUTIFUL.
LOOK AT 'EM. TOUCH 'EM. TOUCH 'EM. TOUCH 'EM.
I'LL DROP 'EM AGAIN RIGHT NOW.
THAT.
IT CAN'T HAPPEN.
GOOD.
LAST TABLE OF THE NIGHT,
THE FOOD HAS TO BE JUST AS GOOD
AT THE END OF THE NIGHT AS IT IS IN THE BEGINNING.
HOLDING HIS STAFF ACCOUNTABLE TO THE LAST MINUTE,
AARON IS FINALLY ACTING LIKE A HEAD CHEF.
SCOTT. YES.
GOOD JOB WITH WHAT YOU DID WITH THE KITCHEN.
OH, THANKS. THANK YOU.
I FEEL MY PARTNERS REALIZE
THAT, YOU KNOW WHAT, I CAN BE A BENEFIT HERE.
IT'S HELPED ME REDEEM MYSELF TO MY PARTNERS.
I THINK THAT GORDON RAMSAY SAVED MY FRIENDSHIP,
MY PARTNERSHIP, AND THIS BUSINESS.
I FOR THE FIRST TIME IN THIS RESTAURANT
SAW EACH AND EVERY ONE OF THE OWNERS
WORKING THEIR ASS OFF.
NONE OF YOU WERE FRAGMENTED.
IT WAS TOGETHER.
WE FIXED THE BIGGEST PROBLEM IN JACK'S
AND THAT WAS THE FOOD.
NOW YOU KNOW WHAT IT'S LIKE TO MAINTAIN THAT.
TAMMER, WHAT'S THE MOST IMPORTANT THING YOU'VE GOT
OUT OF THIS WEEK?
I GOT A PARTNER. SERIOUSLY.
MOST IMPORTANT THING I GOT OUT OF THIS WEEK.
WHAT A LOVELY COMPLIMENT.
WHEN I FIRST MET YOU, BIG BOY, HONESTLY,
I THOUGHT YOUR DAYS WERE NUMBERED.
THE RUMORS, THE CRAP, AND YOU'VE TURNED IT AROUND.
WE KNOW WHAT WE'RE DOING.
IF WE PUT OUR MINDS TOGETHER AND WE WORK TOGETHER,
WE CAN FILL THIS PLACE.
ABSOLUTELY RIGHT.
THERE'S ONLY ONE THING.
'SCUSE ME?
TAMMER, I, BILL, WE'VE ALL ADMITTED THAT--
YOU KNOW, WE KINDA PUT OURSELVES OUT THERE.
AJ NEVER ADMITTED TO NOTHING.
YOU KNOW, A LOT OF THIS WAS HIS FAULT.
I NEVER SAID I HAVE NO FAULTS.
AND I DID THE BEST I CAN WITH ALL THE HOURS I PUT.
LET ME TALK FOR A SECOND.
ON THAT EXACT POINT,
YOU ARE HERE WAY TOO MUCH TO BE EFFECTIVE.
I KNOW YOU THINK YOU'RE EFFECTIVE.
WE DON'T THINK YOU'RE EFFECTIVE AT 80 HOURS A WEEK.
AJ, IT WOULD BE
THE MOST GENEROUS THING YOU COULD DO
AS A FATHER FOR HIS SON
TO STEP BACK CUTTING BACK ON THE HOURS
AND CUTTING BACK ON THE PAY.
NOT A PROBLEM. YEAH?
NOT A PROBLEM.
HOPE SCOTT, BILL, AND TAMMER WILL SEE
THAT THE HOURS I PUT HERE WERE NEEDED
TO RUN THE BUSINESS.
THEY PROBABLY WILL SEE IT.
MAYBE ON MY DEATHBED, THEY'LL CONFESS IT.
BUT NOT BEFORE THEN.
THAT'S HARD, THAT, WITH DAD.
THAT WAS VERY HARD.
I'VE BEEN AGONIZING OVER THAT CONVERSATION.
IT WASN'T A PERSONAL THING AT ALL.
IT'S NEEDED FOR HIM TOO.
HE CAN'T BE HERE THAT MANY HOURS.
IT'S GOOD FOR EVERYBODY.
I CAN'T WAIT, YES, TO GET BACK, YES?
WE'RE BRINGING YOU TO THE GYM WHEN YOU COME BACK.
OK--HA HA.
TAKE CARE, GORDON.
THANK YOU. OH, DEAR.
GOOD NIGHT, GUYS.
THANK YOU FOR EVERYTHING.
KEEP PUMPING, YES? YES, SIR.
AFTER GORDON LEFT,
IN THE DAYS THAT FOLLOWED,
BILL, SCOTT, AND TAMMER
GAVE AARON THE FULL AUTHORITY
TO RUN THE KITCHEN, THE MENU, AND THE STAFFING.
IF YOU HAVE ANYBODY IN HERE
THAT HAS TO GO TONIGHT, YOU CAN REMOVE THEM TONIGHT.
AARON IMMEDIATELY FIRED TWO COOKS
AND BROUGHT IN TWO EXPERIENCED SOUS CHEFS.
THEY DON'T KNOW THE WAY IT WAS BEFORE
AND THERE WILL BE A NEW STANDARD SET.
AND THE PARTNERS REALIZED
ALTHOUGH IT WAS DIFFICULT,
THEY NEEDED A NEW GENERAL MANAGER
TO TAKE OVER JACK'S.
AND SO THEY FIRED AJ.
HE LET IT HAPPEN.
AND WHAT IS DONE, HE DID TO HIMSELF.
THAT'S RIGHT. YOU'RE RIGHT.
I CAN'T PUT IT ON ME OR YOU. NO.
IT JUST SUCKS THAT IS, 'CAUSE THAT'S YOUR DAD.
BUT YOU GOT MY SUPPORT.
FIRING MY DAD IS WHAT I NEED
FOR THIS PLACE TO SURVIVE.
AND HE'S GONNA BACK US UP ON WHAT WE NEED TO DO
JUST LIKE ANY FATHER WOULD THAT LOVES THEIR SON.
WE'RE NOW MOVING IN THE RIGHT DIRECTION.
WE ACTUALLY FINALLY KNOW WHAT WE'RE DOING.
I THINK IT'S AWESOME.
WE DO THREE, FOUR NIGHTS LIKE THIS,
IT'LL BE A BREEZE BACK HERE.
THANK YOU, GORDON.
THIS WAS AN EXPERIENCE OF A LIFETIME.
THE THREE OF US AS OWNERS
HAVE NEVER BEEN AS CLOSE AS WE ARE RIGHT NOW.