TONIGHT ON KITCHEN NIGHTMARES...
I MAKE THE BEST ITALIAN FOOD IN THE WORLD--I'M AWESOME.
CHEF RAMSAY HEADS
TO STAMFORD, CONNECTICUT...
SAME. DIFFERENT TOWN.
TO TAKE ON SAMMY.
I-I CAN'T BELIEVE YOU'RE TELLING ME MY FOOD SUCKS.
I HONESTLY THINK YOU'RE OUT OF YOUR MIND.
AN OUT OF CONTROL OWNER
WHO'S DESTROYING HIS RESTAURANT.
JOSE. I DON'T REALLY GIVE A.
SHUT IT DOWN. WE WON'T DO NOTHING.
THERE'S ONLY ONE CHIEF AND THAT'S ME.
SAMMY IS IN DENIAL ABOUT HIS FOOD.
THE FOOD IS BAD. YEAH.
IT'S NOT BAD THOUGH. IT'S NOT BAD.
IT'S DISGUSTING.
I SHOULD'VE
PUNCHED HIM IN THE FACE
FOR TALKIN' TO ME LIKE THAT.
AND EVEN THE CUSTOMERS CAN'T ESCAPE HIS WRATH.
I DON'T WANT YOU TO STICK IT BACK IN A MICROWAVE.
NOBODY'S TALKING ABOUT MICROWAVE.
YOU'RE THE ONE THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK FOR A MICROWAVE COMPANY?
I JUST WANTED TO PICK HER UP AND THROW HER OUT.
THAT IS RUDE.
WITH ONLY ONE WEEK TO TURN IT AROUND,
CAN GORDON BREAK THROUGH TO SAMMY?
TAKE YOUR HEAD OUT YOUR AND GET REAL WITH ME.
COME ON!
NOBODY TALKS TO ME LIKE THAT.
OR IS THIS OWNER BEYOND REPAIR?
I DON'T NEED THIS TELLING ME
ABOUT HOW I RUN MY BUSINESS.
TONIGHT, IT'S THE BATTLE OF GORDON VERSUS SAMMY.
YOU LOOK PISSED LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH? I'M TIRED OF IT!
STAMFORD, CONNECTICUT
IS A CITY THAT HAS A VAST VARIETY OF RESTAURANTS.
SMACK IN THE CENTER OF TOWN IS SABATIELLOS,
AN ITALIAN EATERY OPENED THREE YEARS AGO
BY ITS OWNER SAMMY SETTEMBRE.
KNOWN FOR HIS ONE SUCCESSFUL PIZZERIA,
SAMMY HAS BEEN STRUGGLING WITH THIS VENTURE
AND IS ONLY MONTHS FROM CLOSING.
HOW WE DOIN', GUYS?
I WAS EIGHT YEARS OLD WHEN I STARTED.
I WORKED AT MY BROTHER BENNY'S RESTAURANT.
STARTING OUT MAKING PIZZA.
I ALWAYS HAD A DREAM OF A REALLY NICE RESTAURANT.
HEY, HOW ARE YOU? LONG TIME NO SEE, MAN.
HOW YOU DOING? NICE TO SEE YOU.
I MAKE EVERYBODY FEEL LIKE A SUPERSTAR
WHEN THEY COME TO SABATIELLOS BECAUSE I'M A SUPERSTAR
AND THAT'S WHY MY NAME IS ON THERE.
IT'S ALL ABOUT ME.
HOW ARE YOU TONIGHT? HOW ARE YOU?
GOOD. THANK YOU. YOU'RE WELCOME.
I'VE BEEN WITH SAMMY FOR TWO AND A HALF YEARS.
AND THE RESTAURANT WAS REALLY BUSY ALL THE TIME.
AND IT SLOWLY DECLINED.
AND WE NEED SOME CUSTOMERS.
I KNOW. I CAN'T BELIEVE THIS.
USUALLY, WE HAVE A COUPLE TABLES.
WE HAVE AN AWESOME, BEAUTIFUL PLACE.
I THINK THE DECOR IS EXCELLENT.
I DON'T KNOW WHY PEOPLE ARE NOT EATING HERE.
THE FOOD IS GOOD.
KILLS ME.
IF YOU THINK OF SOMETHIN' ELSE TO COMPLAIN ABOUT,
PLEASE GET ME, I'LL BE DOWNSTAIRS.
THE NIGHTMARE AT SABATIELLOS, IT'S SAMMY.
HE CAN BE REALLY NASTY.
TELL 'EM TO GO TO WORK.
IF NOT, GO THE HOME.
YOU HEAR ME?
CALAMARI?
TO BE HONEST WITH YOU, IT WAS EDIBLE.
THAT WAS ABOUT IT.
THANK GOD YOU DON'T HAVE
A MICROPHONE WITH YOU.
I DON'T WANT EVERYBODY TO HEAR IT.
I THINK THAT IF SAMMY DOESN'T CHANGE,
I DON'T THINK IT WOULD MAKE IT ANOTHER YEAR.
MY. OUT OF HERE.
THERE ARE EIGHT MEATBALLS IN THERE.
WHY DO WE PUT SO MANY MEATBALLS?
WHO IS HE? A FRIEND OF YOURS?
MAN, YOU GUYS GO BOWLING TOGETHER?
MY RESTAURANT'S A NIGHTMARE
BECAUSE MY STAFF DOESN'T LISTEN TO ME ALL THE TIME.
WHY YOU GOTTA BE A BIG SHOT WITH MY MONEY, BRO?
BE A BIG SHOT ON YOUR DAY OFF.
THANKS, PAL.
I PRESENTLY HAVE OVER A MILLION DOLLARS IN DEBT
TO THIS RESTAURANT.
I HAVE A HOUSE ON THE LINE.
AND, UH, I CLEANED OUT MY SAVINGS.
EVERYTHING RIDES ON THIS PLACE.
25 OR 125?
125.
YOU SURE?
SAMMY IS VERY STRESSED OUT.
WHEN I LOOK AT HIM, KNOWING HIM FOR SO MANY YEARS,
I CAN SEE A DIFFERENT PERSON.
HE'S JUST NOT AS HAPPY AS HE USED TO BE.
I SHOULD'VE BEEN A MAILMAN.
SWEAR TO GOD.
I WAITED MY WHOLE LIFE TO STEP UP TO THIS PLATE,
WHICH IS THIS REALLY NICE RESTAURANT, YOU KNOW.
AND IF I LOSE THIS RESTAURANT,
I'LL LOSE MY LIFE BECAUSE MY RESTAURANT IS MY LIFE.
AS GORDON WALKS THROUGH STAMFORD,
HE CATCHES UP ON SABATIELLOS'
MOST RECENT FOOD REVIEWS.
RIGHT. FOOD REVIEWS.
"SABATIELLOS. FOOD MEDIOCRE.
"DON'T GET ME WRONG.
"THE OWNER IS THE MOST OBNOXIOUS HUMAN BEING
"I'VE EVER DEALT WITH.
TWO STAR FOOD AT FOUR STAR PRICES."
HERE WE ARE. HOW ARE YOU?
GOOD. HOW ARE YOU? WELL, INDEED, THANK YOU.
LET ME GET YOU A TABLE.
MAYBE GO UPSTAIRS AND HAVE A BITE TO EAT.
YEAH, I'LL SHOW YOU. UPSTAIRS? LET ME GET A MENU.
I WASN'T REALLY NERVOUS WHEN CHEF RAMSAY
CAME TO THE RESTAURANT BECAUSE I MAKE
THE BEST ITALIAN FOOD IN THE WORLD--I'M AWESOME.
AND IT SPEAKS FOR ITSELF.
WELL, I CAN'T WAIT TO LOOK AROUND.
MY GOD. LOOK AT THIS.
ISN'T IT INVITING?
NICE AND WARM?
IT IS NICE AND WARM.
SO IF THE DECOR'S NICE AND WARM,
THE HOST IS NICE AND WARM,
IT MUST BE ALL ABOUT THE FOOD, RIGHT?
MY FOOD IS GOOD. MY FOOD IS VERY GOOD.
SO, UH, WHAT WOULD YOU RECOMMEND FOR LUNCH?
MY LASAGNA'S HOMEMADE.
ALL THIS IS FRESH, RIGHT?
YES. EVERYTHING IN THE HOUSE IS FRESH.
IF IT'S NOT FRESH, WE DON'T SELL IT.
THE SOUP OF THE DAY IS A...
IT'S A-A WEDDING SOUP.
CONSISTS OF VEGETABLES AND LITTLE MINI MEATBALLS.
IT'S REALLY NICE.
ACTUALLY, I HAVE THE BEST BALLS IN TOWN.
IT'S AWESOME.
PEOPLE LOVE IT.
OKAY.
WHEN CHEF RAMSAY SAT DOWN,
THE FIRST THING I THOUGHT,
MAN, THIS GUY'S GONNA BE SURPRISED.
HE'S DEFINITELY GONNA DO SOME KIND OF CARTWHEELS
AFTER HE EATS THIS FOOD.
HE'S GOT--HE'S GOT A FEW ITEMS HE WANTS.
SO WE START OFF WITH THE SOUP OF THE DAY.
I'M GONNA TRY THE LASAGNA
'CAUSE HOMEMADE.
AND THEN FINALLY I'LL FINISH UP WITH A NEW YORK STRIP.
HOW DO YOU WANT THAT COOKED?
MID RARE.
STEAK RARE.
'SCUSE ME, PLEASE.
AND HOW LONG YOU BEEN HERE, DAVID?
THREE YEARS. THREE YEARS. WOW.
DID YOU PUT HIS ORDER IN? DID YOU PUT HIS ORDER IN?
I'M TALKING TO HIM.
JUST WANT TO MAKE SURE WE TAKE CARE OF HIM.
YEAH. THAT'S FINE.
OKAY, SO...
WHY DOES HE INTERRUPT YOU LIKE THAT?
SOMETIMES IN THE MIDDLE,
I'M GIVING, LIKE, SPECIALS.
OH, I'M SORRY, I'M--I GOTTA, UH, BRING DAVID.
I'M, LIKE, I'M TALKING TO THE PEOPLE.
THEY FEEL LIKE WHAT'S THE MATTER WITH HIM?
THAT'S NOT NICE. THAT'S NOT NICE AT ALL.
SAMMY, HE GOT NO MANNERS.
AND I THINK SOMEBODY GOTTA TEACH HIM HOW HE GOTTA BE
WHEN HE'S WORKIN'.
GIVE ME FIRST THE LASAGNA.
AND THEN YOU'RE GONNA GIVE ME
THE, UH, SIRLOIN STEAK.
YOU HEAR WHAT HE SAID?
MAKE IT NICE, PLEASE.
YOU GOT THAT WEDDING SOUP, RIGHT?
YES, YES, YES.
WOW. THAT WAS QUICK.
THANK YOU. LOVELY.
IT'S HIDEOUS.
LIKE A MISHMASH OF BITS OF PUT TOGETHER
AND BROUGHT TO THE BOIL.
AND ANEMIC GRAY MEATBALLS IN THERE.
HOW WAS YOUR SOUP?
YEAH. THAT'S A WEDDING SOUP?
THAT'S TO GET 'EM IN THE MOOD TO GET MARRIED.
. I'D RATHER GET DIVORCED.
OH, MY GOD.
AND THAT'S MADE FRESH EVERY DAY, IS IT?
NORMALLY, OUR SOUPS LAST TWO DAYS.
TWO DAYS.
HOW CAN IT BE SOUP OF THE DAY
WHEN IT'S SOUP OF YESTERDAY?
AND IT'S SORT OF-- IT'S BLAND.
ANYWAY, HOPEFULLY...
HOPEFULLY THE OTHER DISHES WILL BE BETTER.
THANK YOU.
SOUP OF THE DAY.
HE SAID THE SOUP-- THE SOUP IS BLAND.
IT'S NOT GOOD.
THAT SOUP WAS TWO DAYS OLD.
BUT THAT DOESN'T MEAN IT'S GARBAGE.
YOU KNOW WHAT I'M SAYIN'?
WHO IS HE? HEALTH DEPARTMENT CRITIC?
OH, MY GOD.
WELL, I CAN'T THROW SOUPS OUT.
WHAT I WANT YOU TO DO
IS TAKE TWO LASAGNA'S OUT.
PUT 'EM IN THE MIC.
MAKE SURE THAT LASAGNA'S
NICE AND HOT, MANNY.
I TOLD HIM IT'S MY HOMEMADE LASAGNA.
MY SIGNATURE ITEM, OKAY?
DO THE RIGHT THING.
LASAGNA, PLEASE.
MANNY, GOT A DISH FOR HIM?
WOW.
HERE'S YOUR LASAGNA.
- HOMEMADE LASAGNA. - OH.
LOOK AT THAT. SOMEONE DROP IT?
GOD.
HERE WE'VE GOT, LIKE, WHITE BITS OF CHICKEN OR VEAL.
BUT THERE SEEMS TO BE SOMETHING SLIGHTLY SYNTHETIC
AND PLASTIC INSIDE THAT TASTES
ABSOLUTELY HIDEOUS.
IF THAT IS HOMEMADE,
I'LL DANCE IN THIS RESTAURANT TONIGHT
STARK BOLLOCK NAKED.
THAT IS NOT HOMEMADE. HOLY CRAP.
HERE'S THE STEAK.
THANK YOU.
WHAT IS THAT IN THERE?
THAT'S THE, UH, GROUND BEEF.
THAT'S BEEF?
IT LOOKS LIKE CANNED DOG FOOD.
ASK THE CHEF WHERE THE, UH, RECIPE'S FROM,
IF IT'S HOMEMADE.
HE WANTS THE RECIPE TO THE LASAGNA.
WHAT'S WRONG--WHAT'S WRONG WITH THE LASAGNA?
HE WANTS TO KNOW IF IT'S A HOMEMADE LASAGNA,
WHERE YOU GET THE RECIPE.
MY MOTHER.
AND WHERE YOU PUT GROUND BEEF ON--
'CAUSE IT'S ITALIAN LASAGNA.
IT'S NOT CHINESE LASAGNA.
IT'S A TOUGH STEAK.
NOT SEASONED. GREASY.
THE FOOD IS CONSISTENT.
CONSISTENTLY POOR.
WHAT A SHAME. OKAY.
I'M DONE.
THAT'S FULL OF GREASE.
WHERE DO THOSE STEAKS COME FROM? WHO BUYS THEM?
IS THAT SAMMY?
YEP.
THE FOOD IS REALLY, REALLY BAD IN ALL ASPECTS.
WE'VE BEEN TRYING TO TELL SAMMY FOR A LONG TIME.
BUT OF COURSE BECAUSE WE ARE THE EMPLOYEES,
HE DON'T LISTEN.
HAVING HAD A GOOD TASTE
OF SOME BAD DISHES,
GORDON HEADS TO THE KITCHEN
TO MEET WITH SAMMY AND HEAD CHEF JOSE.
HI, GUYS.
HOW YOU DOIN'?
LET'S GO THROUGH IT TOGETHER, SHALL WE?
SOUP WAS HIDEOUS.
HOW OLD IS THAT SOUP?
THE SOUP HAS BEEN, LIKE, UH, THREE DAYS WITH ME HERE.
THREE DAYS WITH YOU. YEAH. IT TASTED LIKE IT.
IT TASTED DISGUSTING.
BLAND AND EVERYTHING WAS COOKED TO.
THE LASAGNA.
LET'S QUICKLY ON TO THAT.
THAT WAS UNIQUE.
UNIQUELY.
THAT'S HOMEMADE?
WHERE IS IT? TELL HIM WHERE IT IS.
LASAGNA'S OVER THERE.
CAN YOU GET ME A PORTION?
WHY WAS IT DRY IN THE MIDDLE.
SHOW HIM. WE PROPORTION IT. WE CUT 'EM.
IT'S FROZEN.
HE SAYS--HE SAYS IT'S FROZEN.
HOW OLD IS THAT?
WE MAKE THREE TRAYS OF LASAGNA AT A TIME.
AND THEN WE PROPORTION THEM AND THEN WE FREEZE THEM.
WE TAKE SOME OUT AS WE NEED 'EM.
RIGHT. OKAY. SO IT'S NOT FRESH.
THAT'S WHAT I'M TRYING TO SAY.
IT DOESN'T MEAN IT'S BAD.
DOESN'T MEAN IT'S BAD.
I'M AN ITALIAN MAN.
HERE'S A GUY FROM SCOTLAND.
HE KNOW ABOUT LASAGNA?
DOES ANY CHEF THROW FOOD AWAY
IF IT'S NOT BAD?
ANSWER THAT, MR. RAMSAY.
ANY CHEF? YES. HELLO.
ANY--SHALL I ANSWER IT OR YOU GONNA.
- NO, TELL ME. - GO AHEAD. TELL ME.
ARE YOU GETTING UPSET NOW? NO, NOT AT ALL.
NOT AT ALL. A LITTLE BIT, MAYBE.
EVERY CHEF I KNOW MAKES LASAGNA FRESH EVERY DAY.
WHEN CHEF RAMSAY STARTED CRITIQUING,
TELLING ME ALL THESE BAD THINGS ABOUT MY FOOD,
I THOUGHT, WHAT IS THIS GUY, OUT OF HIS MIND?
THEN THE BIGGEST DISAPPOINTMENT WAS THE STEAK.
WHO BUYS THE STEAK?
THAT'S THE TOUGHEST STEAK
I'VE EVER EATEN.
I DROPPED DOWN ON THE STEAKS
BECAUSE MY BUSINESS HAS DROPPED.
IT WAS A CHOICE STEAK.
IT'S NOT MY BLACK ANGUS. YOU'RE RIGHT.
I LOVE THE WAY YOU GOT EXCUSES FOR EVERYTHING.
I COULDN'T DO ANYTHING RIGHT.
I MEAN, IT WAS-- IT WAS AMAZING.
IT WAS VERY HARD FOR ME TO SWALLOW.
I CO--I COULDN'T BELIEVE
HE SAID EVERYTHING I DID WAS WRONG.
YOU'RE VERY PUMPED UP.
I AM PUMPED UP BECAUSE I BELIEVE WE HAVE GOOD STUFF.
ARE YOU ASKING ME OR TELLING ME?
I'M TELLING YOU, I THINK MAYBE YOU WOKE UP
ON THE WRONG SIDE OF THE BED.
I GET OUT OF THE SAME SIDE OF THE BED EVERY DAY.
I KNOW WHAT THE I'M TALKING ABOUT.
AND THAT FOOD WAS BLAND.
I-I CAN'T BELIEVE YOU'RE TELLING ME MY FOOD SUCKS.
I CAN'T BELIEVE IT.
I-I HONESTLY THINK YOU'RE OUT OF YOUR MIND.
IT AIN'T--IT AIN'T-- THERE'S NOTHIN' WRONG WITH IT.
THERE'S NOTHIN' WRONG.
I THINK YOU'RE A LITTLE TOO CRITICAL--OVERCRITICAL.
THE MINUTE YOU GET DOWN OFF YOUR HIGH HORSE
AND START UNDERSTANDING WHAT THE 'S WRONG
WITH THIS PLACE,
THEN WE MAY HAVE SOMETHING COMPATIBLE TO WORK WITH.
ARE YOU FINISHED? ARE YOU DONE?
AM I DONE? I'VE JUST STARTED.
I CAN'T BELIEVE THIS.
UNBELIEVABLE.
OKAY, I'M GONNA GO CLEAR MY HEAD.
I WANT SOME, UH, SOME.
I NEED SOME FRESH AIR.
YEAH. WANT ME TO SHOW YOU WHERE THE DOOR IS?
I'LL GO THROUGH THAT ONE THERE.
THANKS.
HE CRITIQUED THE OUT OF ME
AND JUST LIKE REALLY BROKE MY.
THIS GUY'S OUT OF CONTROL.
I THINK SOMEONE NEEDS TO PUT HIM IN LINE.
LET ME TELL YOU SOMETHING,
FOR A GUY TO TALK LIKE THAT IN FRONT OF ME LIKE THAT,
I CAN'T BELIEVE IT.
AND HE'S STILL ALIVE? AND WE DIDN'T SHOOT HIM?
KILL THAT GUY.
COMING UP, THE BATTLES INTENSIFY...
WHAT THE IS THAT?
BETWEEN CHEF RAMSAY AND SAMMY.
THAT IS CHICKEN NOVELLA. IT'S COOKED HALFWAY.
IT'S.
AND GORDON IS SHOCKED
WHEN SAMMY TAKES ON A CUSTOMER.
I DON'T WANT YOU
TO STICK IT BACK IN A MICROWAVE.
ALL RIGHT, PUT IT IN A MICROWAVE.
NOBODY'S TALKING ABOUT MICROWAVE.
YOU'RE THE ONE THAT'S TALKING ABOUT MICROWAVE.
DO YOU WORK FOR A MICROWAVE COMPANY?
AND LATER, A BRAWL WITH GORDON
MAY FINALLY PUSH SAMMY OVER THE EDGE.
DO ME A FAVOR.
TAKE YOUR HEAD OUR YOUR AND GET REAL WITH ME.
NOBODY TALKS TO ME LIKE THAT.
YOU LOOK PISSED, LIKE YOU'RE READY FOR A FIGHT.
WANT TO KNOW THE TRUTH? I'M TIRED OF IT!
AFTER A NIGHT FILLED WITH SAMMY'S EXCUSES,
GORDON DECIDES TO TAKE A CLOSER LOOK AT THE KITCHEN.
RIGHT.
PLACE IS SPOTLESS.
ABSOLUTELY SPOTLESS. AMAZING.
WHAT THE?
RAW CHICKEN AND COOKED CHICKEN.
- WHERE'S SAMMY? - WHAT THE 'S THAT?
WHAT IS THAT?
WHEN WERE THEY COOKED?
CAN YOU GET ME SAMMY, PLEASE? YEAH?
HELL.
SAME. DIFFERENT TOWN.
SAMMY, HAVING A QUICK LOOK AROUND THE KITCHEN.
UH, THE PLACE IS SPOTLESS, YEAH?
VERY CLEAN. KITCHEN'S IMMACULATE.
WE TRY.
UNFORTUNATELY, THE 'S NOT IN THE FRIDGE.
WHAT'S THIS? HAVE A LOOK AT THIS.
THAT'S NOT THE WAY WE COOK, IS IT?
WHAT DO WE GOT? CHICKEN FRANCAISE THERE.
YEAH.
COOKED. SAT THERE. YEAH?
AND WHAT'S THE MATTER WITH IT?
WHAT'S THE MATTER WITH IT?
WHAT'S THAT SAT NEXT TO IT?
IT'S GRILLED CHICKEN MARINADE.
WE DO IT FOR SANDWICHES
AND FOR SALADS.
THAT'S RAW CHICKEN, SAMMY.
WE CAN'T PUT 'EM CLOSE BY EACH OTHER?
OH, COME ON.
I KNOW YOU WANT TO MOUTH OFF
AND TELL ME HOW WRONG I AM
AND I'M A MEATBALLER,
BUT THAT'S APPALLING.
WHAT'S THIS HERE?
- IT GETS WORSE. - WHAT THE IS THAT?
AND WHY IS IT COOKED?
BECAUSE IF WE MAKE IT RAW AND BAKE IT IN THE OVEN,
IT'S GONNA TAKE TOO LONG.
THE CUSTOMERS ARE NOT GONNA WAIT.
THEY'RE GONNA LEAVE.
WELL, CUSTOMERS AREN'T HERE.
SO HOW CAN THEY LEAVE IF THEY'RE NOT HERE TO BEGIN WITH?
IT'S A NICE DISH. PEOPLE LIKE IT.
IT'S.
I DON'T KNOW. HE COMES IN LIKE HIS DOESN'T STINK.
AND I WAS TRYIN' TO BE PREPARED, BUT HE GETS MY BLOOD ROLLIN'.
AND HE'S OUT OF CONTROL.
CAN YOU DO ME A FAVOR?
CAN YOU GET RID OF THE COOKED MEAT
AND PUT THEM WITH COOKED MEAT
AND THE RAW MEAT WITH RAW MEAT
BEFORE WE KILL SOMEONE?
HE'S RIGHT. HE'S RIGHT.
ARGUE BACK. I'M DYING.
HOLY CRAP.
YOU KNOW-- YOU KNOW THAT, BRO.
JOSE, YOU'RE KILLIN' ME.
MY KITCHEN STAFF, THEY'RE NOT DOIN' THEIR JOB.
EVERYBODY WANTS TO DO SOMETHING THEIR OWN WAY.
AND THERE'S ONLY ONE CHIEF, AND THAT'S ME.
OH, MY GOD.
FOUR FOR DINNER? YES, PLEASE.
MAIN COURSE, I GOT A STUFFED FILET OF SOLE
STUFF WITH CRAB MEAT.
THE, UH, NEW YORK STRIP.
THANK YOU.
DINNER SERVICE TONIGHT IS GONNA BE OUTSTANDING.
AND I WANT TO SHOW CHEF RAMSAY
THAT WE REALLY DO KNOW HOW TO MAKE GOOD STUFF.
JOSE, I'M WAITING FOR TABLE THREE.
IS THAT SOLE ALMOST READY?
THANK GOD.
WHAT'S THIS SOLE STUFFED WITH, JOSE?
IMITATION CRAB MEAT? YEAH.
WHY IMITATION?
HOW, UH...
NO, IT'S NOT ALL FAKE.
WE--WE, UH--JOSE, YOU TOLD HIM THAT THE CRAB MEAT'S FAKE?
I--NORMALLY--
I CAN'T WAIT FOR WHAT KIND OF
YOU'RE GONNA COME BACK WITH NOW.
NO AT ALL.
NORMALLY WE DO PUT THE LUMP CRAB MEAT. WE DO.
$28. YOU TAKING A OUT OF STAMFORD.
WE ALL MAKE MISTAKES.
YOU KNOW, MAYBE I CUT SOME CORNERS.
BUT DON'T CALL ME A LIAR OR A CHEAT
OR A DISHONEST GUY.
I WOULDN'T BE THIS FAR
BEING A LIAR, CHEATER, AND DISHONEST.
SO I THINK YOU SHOULD TAKE IT BACK.
YOU'RE MAKING ME LOOK HORRIBLE IN FRONT OF THIS GUY.
YOU'RE MY NUMBER ONE GUY, RIGHT?
SON OF A.
I DON'T WANT THE FISH. THAT'S NOT GOOD.
OKAY. I'M SORRY.
WHAT--WHAT'S THE MATTER WITH THIS?
BUT IT'S WATERY.
I'M GONNA TASTE. HOW BAD? HOW BAD?
IT'S NOT BAD THOUGH. IT'S NOT BAD.
OH NO. COME ON.
HE SPITS IT OUT.
IT'S NOT BAD.
YOU'RE DELUSIONAL.
NO, NO, IT'S NOT--
IT'S NOT-- IT'S MUSHY. IT'S WATERY.
IT'S NOT THE RIGHT CRAB MEAT. YOU'RE RIGHT.
IT'S FAKE. AND IT'S DISGUSTING.
YOU'LL JUMP UP AND DOWN LIKE A BIG BABOON.
HOO HOO, IT'S GOOD. WHOO!
I THINK WE MAKE GREAT FOOD.
IF I DIDN'T MAKE GREAT FOOD, I WOULDN'T BE HERE.
SO FOR THIS TO TELL ME
THAT I'M NOT DOIN' GOOD, IT REALLY PISSES ME OFF
TO BE HONEST WITH YOU.
WATCHING THIS RESTAURANT PERFORM IS EMBARRASSING.
FAKE CRAB MEAT INSIDE A SOLE.
IT'S PRETTY OBVIOUS,
IT'S BECOME THE APPENDIX OF RESTAURANTS IN STAMFORD.
YOU JUST WANT TO GET RID OF IT AND GET IT OUT.
BOLLOCKS.
HOW'S EVERYTHING?
I-I THINK I'D LIKE TO HAVE IT
JUST A LITTLE BIT MORE DONE THAN THAT.
A LITTLE MORE? YEAH.
OKAY. GIVE ME ONE SECOND, OKAY?
WHAT'S THE MATTER? LISTEN, JOSE.
WHAT'S THE MATTER? COOK A LITTLE MORE A LITTLE BIT.
WHAT'S WRONG ON IT? COLD IN THE MIDDLE.
PUT IT IN THE MICROWAVE.
JUST PUT IT IN THE MICROWAVE.
PUT IT A MINUTE AND A HALF.
RACK OF LAMB?
A RACK OF LAMB RIGHT NOW.
YES. THANK YOU.
WHAT'S THE MATTER WITH IT NOW?
WHAT'S THE MATTER? NOW WAIT, LET ME SEE IT.
NOW IT'S TOO MUCH COOKED OR IT'S TOO RARE.
AND NOW IT'S TOO MUCH?
HOW DO THEY WANT THEIR MEAT THE FIRST TIME?
OH, MY GOD.
HOW DO THEY WANT IT COOKED?
SAMMY, I DON'T KNOW.
I'M GONNA ASK THE LADY IN THERE.
WITH FOOD NOW COMING BACK,
IT'S A PERFECT OPPORTUNITY FOR GORDON TO WITNESS
SAMMY'S CUSTOMER SERVICE SKILLS.
HOW DID YOU WANT YOUR MEAT COOKED?
DID YOU WANT IT RARE?
I WANTED IT MEDIUM RARE.
SO CAN WE MAKE YOU ANOTHER ONE?
WILL YOU WAIT OR YOU DON'T WANT IT AT ALL.
OH, I'LL WAIT.
BUT THE THING IS, I DON'T WANT YOU TO STICK IT
BACK IN A MICROWAVE IF IT'S NOT--
NO, WE'RE GONNA THROW THAT OUT AND MAKE YOU A NEW ONE.
NOBODY'S TALKING ABOUT MICROWAVE.
YOU'RE THE ONE THAT'S TALKING ABOUT MICROWAVE.
IT CAME OUT OF A MICROWAVE.
OTHERWISE THEY WOULDN'T BE EXUDING HEAT.
DO YOU WORK FOR A MICROWAVE COMPANY?
YOU KNOW SO MUCH ABOUT MICROWAVE.
UNBELIEVABLE.
TOLD 'EM TO TAKE A HIKE.
THEY'RE LEAVING. TASTE IT, SAMMY.
. TOLD ME IT WENT TO A MICROWAVE?
GONNA MAKE--LET HER WAIT. LET HER WAIT NOW.
I DON'T KNOW IF THIS LADY WANTED A FREE MEAL OR WHATEVER.
I THOUGHT IT WAS A TOTAL NIGHTMARE.
I KEPT MY COMPOSURE.
I WANTED TO KILL HER AND I DIDN'T.
JOSE, NOT YOUR FAULT. THE LAMB IS TOUGH.
IF YOU HAVE TOOLS TO WORK WITH,
OF COURSE YOU'RE GONNA CREATE FOOD.
THERE'S THE LAMB, MARCO.
BRING IT TO HER. COME ON. I'M GONNA FOLLOW YA.
NO. WAIT. WAIT. WE'RE NOT DONE YET.
I WANT TO SEE YOU CUT INTO IT.
HOW IS IT? IS IT STILL TOO RARE?
YOU KNOW WHAT, I'M DONE. NO MORE CHANCES.
UNBELIEVABLE.
OH, MY GOD. I JUST WANTED TO PICK HER UP
AND THROW HER OUT.
THERE'S A RIGHT WAY AND A WRONG WAY
OF HANDLIN' SOMETHING LIKE THAT, AND SHE WAS TOTALLY WRONG.
SHE SENDS IT BACK THREE TIMES.
HOW DOES SHE WANT IT COOKED?
SAMMY, YOU NEED TO GO OUT THERE--
GO OUT THERE AND APOLOGIZE TO THEM.
- I DON'T WANT TO APOLOGIZE. - I DON'T GIVE A.
LET'S IT GO. SICK OF IT.
GO OUT AND APOLOGIZE TO THEM.
I'M ACTUALLY REALLY EMBARRASSED
THAT HE-- THAT HE MADE A SCENE
WITH ONE OF THE CUSTOMERS TONIGHT.
REGARDLESS OF WHAT HAPPENED,
THE CUSTOMER IS ALWAYS RIGHT IN A CUSTOMER SERVICE BUSINESS.
- I'M SO MAD. - SUCKS.
I'M LIKE SO UPSET INSIDE.
I'M FUMIGATING.
TONIGHT, I LOOKED LIKE A IN FRONT OF.
A REAL JOB TONIGHT.
YOU KNOW SOMETHING, DON'T EVEN MAKE ANOTHER.
SHUT EVERYTHING DOWN AND FORGET IT.
I DON'T REALLY GIVE A.
SHUT IT DOWN. WE WON'T DO NOTHING.
SO MAD.
TONIGHT, I LOOKED LIKE A
IN FRONT OF.
AFTER A FRUSTRATING EVENING
IN THE KITCHEN AND IN THE FRONT OF HOUSE,
SAMMY HAS HIT HIS BREAKING POINT.
YOU KNOW SOMETHING, DON'T EVEN MAKE ANOTHER.
SHUT EVERYTHING DOWN AND FORGET IT.
I DON'T REALLY GIVE A.
SHUT IT DOWN. WE WON'T DO NOTHING.
IT WAS, UH, ONE OF THE WORST NIGHTS OF MY LIFE.
AND, UH, I WANTED TO STRANGLE THE CUSTOMERS TONIGHT.
I WANTED TO STRANGLE MY GUYS, ESPECIALLY IN THE KITCHEN.
EVERYBODY. IT WAS JUST A TOTAL NIGHTMARE.
IT WAS A MESS.
LADIES, THANK YOU VERY MUCH.
THANK YOU.
THANK YOU GUYS. I'M SORRY.
THAT'S ALL RIGHT. IT'S NOT YOUR FAULT.
THANK YOU FOR BEING SO UNDERSTANDING.
I REALLY APPRECIATE IT.
I'M THE PERSON THAT APOLOGIZES FOR SAMMY
BECAUSE HE WON'T DO IT.
AND I DON'T WANT HIS REPUTATION TO BE ANY WORSE
THAN I GUESS PEOPLE ALREADY SEE IT.
I CAN'T BELIEVE ALL THIS.
I-I-I CAN'T BELIEVE IT.
ALL THE TIME, HE DOES THIS.
THE SAME STORY. ALL THE TIME THE SAME PROBLEM.
SAMMY, HE DON'T CARE.
LOST IT.
I FEEL SO MAD. I FEEL SO HURT.
I CAN'T GET MY STAFF TO LISTEN.
I FEEL LIKE RUNNIN' AWAY, TELL YOU THE TRUTH.
AFTER AN UNUSUAL EVENING
IN WHICH SAMMY SHUT DOWN HIS OWN RESTAURANT,
GORDON HAS NOW CONFIRMED THE SOURCE OF THE PROBLEMS
AT SABATIELLOS.
58 CUSTOMERS WE SERVED.
NOT 108.
58.
I'VE NEVER SEEN 58 COVERS
DONE IN SUCH A DIFFICULT WAY, YOU KNOW THAT?
IS THAT NORMAL FOR YOU TO GO INTO THE KITCHEN LIKE THAT
AND TALK TO THEM LIKE THAT?
IF I DIDN'T GO IN THERE AT ALL, FORGET ABOUT IT.
WE WOULD HAVE 20 ENTREES COME BACK.
YOU'VE GOT NO RIGHT
AS AN OWNER TO BE SO SELFISH
AND START PICKING ON STAFF OR BLAMING CUSTOMERS.
THE PROBLEM IS WITH YOU.
COME ON. ARE YOU SERIOUS?
YOU AGITATE CUSTOMERS.
YOU AGITATE STAFF.
WHY SO NEGATIVE?
WHAT DO YOU MEAN NEGATIVE?
I TRY TO KEEP THESE GUYS HAPPY.
I WAS IN THERE-- THAT'S HAPPY?
ARE YOU KIDDING ME?
GUYS ARE MAKING MISTAKES LEFT AND RIGHT.
MAN, YOU BETTER GO BACK TO SCHOOL.
HE SAID THAT ALL THIS IS ABOUT ME.
THE--THE WAY THE PLACE IS GOING WRONG.
NOBODY TALKS TO ME LIKE THAT.
PEOPLE COME HERE BECAUSE OF ME.
PEOPLE LOVE MY FOOD.
SAMMY, I'M HERE TO HELP.
I SEE A GUY THAT'S PASSIONATE ABOUT RUNNING A RESTAURANT,
BUT CLUELESS.
YOU'RE THE HARDEST INDIVIDUAL TO WORK WITH, MY FRIEND.
AND EACH AND EVERY ONE OF YOUR STAFF
ARE TOO SCARED TO TELL YOU THAT.
YOU HANDICAP THE KITCHEN.
A MENU FAR TOO BIG WITH TWO COOKS IN THERE.
AND YOU'VE GOT SUCH IMITATION MATERIAL IN HERE,
THEY CAN'T COOK IT.
WHAT DO YOU MEAN IMITATION MATERIAL?
THAT STEAKS' NOT BLACK ANGUS, 1855.
WE USED TO CARRY BLACK ANGUS.
IT'S WHAT YOU'RE CHARGING FOR NOW, SAMMY.
IT'S NOT ABOUT WHAT YOU USED TO.
$28 FOR A STUFFED ROLL FILET OF SOLE
WITH FAKE CRAB.
HEY, YOU'RE.
YEAH, I MADE SOME MISTAKES.
I CUT A COUPLE CORNERS.
WHY? I'M IN A TOUGH SPOT RIGHT NOW.
WHAT THE. YOU WOULD DO IT TOO, NO?
LOOK AT THE LEVEL OF FALSE ADVERTISING
ON YOUR MENU
AND STOP TAKING THE PISS OUT OF YOU AND STAMFORD.
DID YOU FORGET ANYTHING?
THAT'S IT?
SO ALL THIS IS ABOUT ME?
OF COURSE IT IS.
I'VE GOT TO RETHINK.
I'VE GOT SOME IDEAS AND SOME PLANS.
I GOTTA GET GOING QUICKLY.
BUT I WANT YOU TO DO ONE THING.
AND WHAT'S THAT?
TAKE YOUR HEAD OUT YOUR AND GET REAL WITH ME.
OKAY. I'LL SEE YOU IN THE MORNING.
GOOD NIGHT.
STUBBORN.
I DON'T NEED THIS
TELLIN' ME ABOUT HOW I RUN MY BUSINESS.
DON'T TELL ME THAT ALL THIS IS BECAUSE OF ME.
HE'S FULL OF.
I DIDN'T LIKE THAT.
AND NEXT TIME THAT I SEE HIM IN PERSON,
I'M GONNA TELL HIM.
IT'S A NEW DAY, AND GORDON HAS COME UP WITH A PLAN
TO GET SAMMY BACK ON TRACK.
HOW ARE YOU?
GOOD. YEAH. GOOD.
SIT DOWN.
YOU LOOK, UH, PISSED,
LIKE YOU'RE READY FOR A FIGHT.
DO YOU THINK I'M HERE TO FIGHT?
NO. I DON'T--I THINK YOU HAVE GOOD INTENTIONS.
YOU'RE A TOUGH GUY TO GET THROUGH TO.
I KNOW. I KNOW.
YOU'VE GOT THIS DEFENSE MECHANISM THAT NO ONE
SEEMS TO BREAK DOWN.
I CAME IN EARLY THIS MORNING
TO SORT OF TALK TO YOU,
TO SORT OF TRY TO GET THROUGH.
SO I WANT YOU TO TAKE ME BACK TO THE BEGINNING.
I NEED TO KNOW MORE ABOUT SAMMY TEN YEARS AGO.
YOU READY? YES.
HOLY MACKEREL.
HOW DID YOU GET THIS PICTURE?
BECAUSE I HAVE THESE UNDER--UNDER LOCK AND KEY.
THAT'S THE BIT I LIKE AT THE BOTTOM.
"OWNING MY OWN BUSINESS... SUCCEEDING BY 35."
I ALWAYS LOVED THE RESTAURANT BUSINESS.
WORKIN' FOR MY BROTHER SINCE I WAS SMALL.
NINE YEARS OLD, MAKIN' DOUGH,
TO MAKIN' SANDWICHES,
AND EVENTUALLY MAKIN' PIZZA.
WHICH BRINGS ME TO THIS.
OH MY GOD.
MY BROTHER BENNY PASSED AWAY SEVEN YEARS AGO.
ACTUALLY GETTIN' ME ALL CHOKED UP HERE.
THIS MAN'S A HERO IN YOUR LIFE, RIGHT?
HE'S THE ONE THAT REALLY GOT ME MOTIVATED.
I LOVE HIM. HE WAS MORE OF A FATHER.
I MEAN, I WOULD DO ANYTHING FOR HIM.
HE WAS AWESOME.
DO YOU MISS HIM?
TOTALLY.
'CAUSE LIKE, UH, LIKE NOW,
I COULD-- I WOULD LOVE TO CALL HIM
AND--AND--AND ASK FOR SOME ADVICE.
IT'S, LIKE, I DON'T KNOW WHERE TO TURN.
IT ALL HAS TO COME FROM ME,
AND I'M, LIKE, I'M BOMBARDED EVERYWHERE.
I CAN'T BELIEVE YOU GOT THAT PICTURE. THERE YOU GO.
THIS WAS A HUGE SUCCESS, THIS THING.
THAT'S HOW I MADE MY MONEY.
THAT'S HOW I BOUGHT MY HOUSE IN GREENWICH.
THAT'S HOW I-I GOT THIS.
NOW I FEEL LIKE EVERYTHING IS, UH,
DRAINING ME.
I'M TRYING TO KEEP THIS AFLOAT.
IT'S NOT A LITTLE PLACE ANYMORE.
OVER THERE WAS SMALL OVERHEAD.
I HAD LESS PEOPLE.
MAYBE I HAD MORE CONTROL OVER IT.
NOW IT'S, LIKE, I DON'T KNOW.
LOOK AT THAT.
YOU REMEMBER THAT DAY LIKE IT WAS YESTERDAY, RIGHT?
YES.
"RESTAURATEUR GIVES STUDENTS
A TASTE OF A CAREER IN THE KITCHEN."
THEY LOVED IT.
THAT'S YOU
IN A MENTORING, TUTORING,
UM, PROLIFIC POSITION.
NOW LOOK AT THE WAY YOU WERE DEALING
WITH YOUR STAFF AND YOUR CUSTOMERS LAST NIGHT.
AND, YOU KNOW, IT'S NIGHT AND DAY.
AND THAT'S WHERE I NEED TO CONNECT.
IN THERE. THAT SAMMY.
NOT TODAY'S SAMMY.
I NEED YOUR SUPPORT.
BUT MORE IMPORTANTLY,
I NEED TO GET YOU BACK IN LOVE WITH THE RESTAURANT.
OKAY. I--LISTEN, YOU GOT MY WORD.
NOT 110%, I'M GONNA GIVE YOU 220%.
I WANT THAT SAME FEELING BACK.
I WANT TO BE THAT SAME SAMMY.
IT'S SAD THAT I WENT THIS LONG.
THANK YOU. PLEASE.
THANK YOU FOR YOUR HELP.
NOT AT ALL.
CHEF RAMSAY AND WHAT HE DID REALLY OPENED UP MY EYES.
I FEEL LIKE, UM, SOMETHING'S BREWIN'.
SOMETHING'S GOIN'. SOMETHING'S MOVIN'.
IT'S THE BEST THING I EVER FELT IN A LONG TIME
TO BE HONEST WITH YOU.
NOW THAT SAMMY IS FOCUSED ONCE AGAIN,
GORDON HAS BEGUN TO MAKE SOME MENU CHANGES
FOR TONIGHT'S DINNER SERVICE.
STRAIGHTFORWARD LASAGNA.
FIRST OFF, A SMALL AMOUNT
BOLOGNESE SAUCE.
TWO NICE LAYERS.
LITTLE BIT OF MOZZARELLA IN THE MIDDLE.
HEAVY RICOTTA ON TOP.
NOTHING GETS PUT IN THE FREEZER.
IN THE OVEN NOW.
OKAY. SO WE'LL DO A GRILLED FILET MIGNON TABLESIDE.
LITTLE BIT OF THYME ON THERE,
AND WE'RE GONNA ROAST IT NOW IN THE OVEN.
SHE GOES. SOME POTATOES.
AND BRUSSELS SPROUTS.
NOW THAT GORDON HAS SHOWN THEM
HOW TO PREPARE TONIGHT'S SPECIALS,
HE IS LOOKING FOR THE FRONT OF THE HOUSE
TO CREATE SOME EXCITEMENT IN THE DINNING ROOM.
HERE WE GO. TWO NICE SLICES. NOT THIN SLICES.
UP. LIFT. BANG. AND AWAY.
AND PRESENT.
GREAT.
THIS IS JUST ONE SMALL MEASURE
OF YOU PERSONALLY REACHING OUT
AND DOING SOMETHING DIFFERENT HERE.
SABATIELLOS HAS NEVER DONE TABLESIDE.
SO WE'RE EXCITED ABOUT IT.
ACTUALLY, I'M VERY EXCITED.
I GOT MY CONFIDENCE BACK.
I GOT MY BACK.
I GOT MY LASAGNA BACK ON TRACK.
IT'S GONNA BE GREAT TONIGHT.
WITH NEWS THAT GORDON RAMSAY
IS IN TOWN,
SABATIELLOS IS BUSIER THAN IT HAS BEEN IN YEARS.
BUT ONLY TIME WILL TELL IF WE'LL SEE THE VOLATILE SAMMY
OR THE PERSONABLE, FRIENDLY SAMMY.
I'M GONNA TOTALLY HAVE AN AWESOME NIGHT TONIGHT.
WHEN PEOPLE WALK OUT TONIGHT,
THEY'RE GONNA BE THINKIN', WOW, IS THAT SAMMY?
WHAT A DIFFERENCE.
WE GOT TWO SPECIALS FOR TONIGHT.
WE GOT A NICE, BAKED LASAGNA.
ALSO, I GOT A NICE BLACK ANGUS FILET MIGNON.
YOU DON'T EVEN NEED A STEAK KNIFE BY THE WAY.
I TRIED THE FILET MIGNON.
OKAY? HAVE A GOOD TIME.
I'M VERY EXCITED FOR TONIGHT.
I FEEL COMFORTABLE TO GO TO THE TABLES
AND SELL THE FOOD.
WE'RE GONNA GET, YEAH, THE FILET.
THANK YOU.
HOW WE DOIN', JOSE?
YOU DO THAT 13? TABLE 13?
AND WHAT ABOUT 15? YOU HAD ONE FOR 15 WHICH IS THREE?
THIS MAN HAS TO TALK.
IF HE DOESN'T OPEN UP AND TALK, I KNOW. I KNOW.
IN ONE HOUR'S TIME, WE'RE GONNA BE.
LOOK, UH, JOSE,
COME ON, MAN.
HELP ME OUT.
DON'T RUSH ME TO GET THE TABLE OUT.
WHEN YOU RUSH, NOTHING'S GOOD.
THANK YOU, BRO. UP THE STAIRS, PLEASE.
BE CAREFUL.
IS THIS MEDIUM?
ACTUALLY, YOU KNOW WHAT, THAT'S REALLY RARE.
YEAH. THAT'S WHAT I THOUGHT.
I'M SORRY. NOT A PROBLEM.
JUST GIVE ME A FEW MINUTES, ALL RIGHT?
OH NO.
OH, COME ON.
. SAMMY.
THIS IS SUPPOSED TO BE MEDIUM, BRO. COME ON.
DON'T LET ME DOWN, JOSE. COME ON. QUICK.
HE'S, LIKE, COMPLETELY BEHIND ALREADY.
HI.
DO YOU WANT ME TO COOK MORE?
IT'S TOTALLY RAW. HERE.
WE CAN DO THIS. OKAY? THANK YOU.
YOU'RE WELCOME.
WANT IT LITTLE--COOKED A LITTLE MORE?
MEDIUM. I ASK FOR MEDIUM. PLEASE.
PUT THIS BACK ON THE GRILL. MEDIUM. MEDIUM. MEDIUM.
NO. NO. WHAT HAPPENED?
HE WANTS IT MEDIUM, THAT STEAK.
WHAT'S IT SAY ON THE TICKET?
IT SAID MEDIUM. JUST READ THE TICKET, PAL.
IT'S VERY SIMPLE.
ALTHOUGH DINNER SERVICE
STARTED OUT WITH A VERY COOL, CALM SAMMY,
PROBLEMS IN THE KITCHEN HAVE BROUGHT OUT THE OLD SAMMY.
I'M TIRED OF EXCUSES.
I'M TAKING ALL THE BLAME HERE.
I LOOK LIKE A.
THIS WHOLE. I'M TIRED OF IT.
JOSE IS NOT COMMUNICATING.
HE'S TRYING TO DO EVERYTHING HIMSELF,
AND IN TURN SLOWIN' THE RESTAURANT DOWN
AND MAKING ME LOOK BAD, AND MAKING ME GO UNDER.
I AM NOT GONNA LET THAT HAPPEN.
JOSE, JUST MAKE THE FOOD. DAMN IT.
UN--BELIEVABLE.
JOSE, JUST MAKE THE FOOD. DAMN IT.
ALTHOUGH SAMMY MAY HAVE BEEN THE MAIN CAUSE
OF THE PROBLEMS LAST NIGHT...
YOU DON'T LOSE. I LOSE. I LOSE EVERYTHING HERE.
TONIGHT, HEAD CHEF JOSE AND THE KITCHEN STAFF
HAVE DUG A HOLE FOR THE RESTAURANT
THAT IS VIRTUALLY IMPOSSIBLE TO GET OUT OF.
YOU GUYS ARE NOT COMMUNICATING.
ASK HIM, "WHAT ARE YOU WORKING ON?"
YES, SAM--YOU KNOW, CALL ME. LET ME KNOW THAT YOU HEAR ME.
YES, SAMMY, I GOT IT.
I DON'T KNOW YOU'RE LISTENING.
IT WAS JUST A TOTAL NIGHTMARE. IT WAS A MESS.
IT WAS A REAL MESS.
NOBODY HAD THEIR ACT TOGETHER.
NOBODY KNEW WHAT THEY WERE DOING.
WE KEPT GETTIN' IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
OUT IN THE DINING ROOM,
THE CUSTOMERS CONTINUE TO FEEL THE EFFECTS
OF THE PROBLEMS IN THE KITCHEN.
YOU WANT ME TO COOK A LITTLE MORE?
A LITTLE BIT MORE WOULD BE GOOD.
SURE. FOR YOU, IT'S FINE.
I KNOW YOU--I KNOW YOU SAID A HARD TIME DOING...
I'M--I'M MAKING IT. DON'T WORRY. THANKS.
NO PROBLEM.
WHAT'S WRONG?
SAID MEDIUM.
OH ME. COME ON.
NOW.
HEY, NOW LISTEN.
YOU--YOU'VE GOT TO LISTEN TO ME NOW.
IT'S NOT GOOD ENOUGH, JOSE!
MEDIUM REQUESTED.
NO MORE EXCUSES. COME ON.
WE GOTTA COMMUNICATE BETTER.
OTHERWISE I'M GONNA LOSE MY SHIRT.
EVERYTHING I EVER WORKED FOR
IS BEING SHOT DOWN THE TUBE
AND BEING THE LAUGHING STOCK OF STAMFORD.
WHO THE WANTS THAT?
WE'VE BEEN HERE FOR HOURS.
I'M HUNGRY. ARE YOU HUNGRY?
YEAH. WE'RE HUNGRY.
JOSE, LET 'EM DO THE VEGETABLES.
DAMN IT!
MANNY, DON'T LET JOSE DO ALL THE WORK
'CAUSE HE'S TOO SLOW.
WE'RE LOSING EVERYTHING HERE.
HE SPEAKS SPANISH, TALK TO HIM IN SPANISH.
I DON'T CARE.
YO, CAN YOU-- CAN WE DO 61?
I CAN'T. IT'S NOT COOKED.
THEN WHAT ABOUT--DO 63.
WHY DON'T YOU, LIKE, WHY DON'T WE FINISH
THE TICKETS YOU HAVE IN FRONT OF YOU?
DON'T EVEN GRAB THESE TICKETS.
DO 63. GET IT GOIN'.
IT'S GOIN' ALREADY.
IT'S COMING NOW.
WE NEED IT NOW. YOU GOT IT GOING?
IT'S COMING NOW?
YEAH. WE NEED IT NOW.
JOSE, WE CAN'T KEEP THESE PEOPLE
WAITING.
YOU'RE BETTER THAN THAT, JOSE. GOD.
IT WAS A DISASTER TONIGHT.
THIS IS ONE OF THE WORST NIGHTS I EVER HAD.
YEAH, SIT DOWN.
ANOTHER NIGHT.
ANOTHER ROUGH SERVICE.
AND SABATIELLOS IS CLEARLY RUNNING OUT OF TIME.
THE BIG ISSUE HERE IS THE KITCHEN.
YOU HAVE HAD A RELATIONSHIP WITH THAT GUY
FOR 13 OR 14 YEARS.
IT'S LIKE A MARRIED COUPLE. YEAH?
YOU'VE SWITCHED OFF FROM EACH OTHER.
YOU BARK. HE IGNORES.
I'M NOT HAPPY WITH HIM.
YOU KNOW SOMETHIN'?
I HAVE BEEN TOO LAZY, LETTING HIM DO EVERYTHING,
NOT CHECKIN' UP ON HIM.
I'M REALLY STARTIN' TO OPEN UP MY EYES.
I CAN'T COUNT ON THIS GUY ANYMORE.
YOU WANT TO KNOW THE TRUTH?
I CAN'T COUNT ON HIM.
AND TONIGHT, I THOUGHT IT WAS GONNA BE
SO EASY WITH STEAKS.
HE'S SENDING MEDIUM RARE.
EVERY MEAT CAME BACK RARE.
ANY CAN COOK STEAKS.
I'M GLAD YOU SEE IT.
I GOTTA DO SOMETHIN' DIFFERENT.
YOU'RE ABSOLUTELY RIGHT.
AND THE MORE COMFORTABLE I GET WITH THIS ,
THE MORE--THE MORE THEY TAKE ADVANTAGE OF ME.
BUT I'LL BE HONEST WITH YOU?
HE DOESN'T STEP UP TO THE PLATE TOMORROW, LET HIM GO.
I'LL GET SOMEBODY TO REPLACE HIM.
IT BREAKS MY HEART!
WANT TO KNOW THE TRUTH? I'M TIRED OF IT!
THAT IS EXACTLY WHAT I WANTED TO HEAR
IN THE MIDDLE OF SERVICE.
I'M NOT GONNA COUNT ON JOSE DOIN' THE JOB ANYMORE,
AND JUST SIT BACK AND LET THIS GUY DO WHAT HE WANTS.
IT AIN'T HAPPENIN'.
IT'S EITHER I MAKE CHANGES NOW OR I FAIL.
I DON'T WANT TO FAIL.
AFTER WITNESSING TWO FAILED DINNER SERVICES,
GORDON SPENT THE NIGHT DEVISING A PLAN
TO ALLEVIATE THE PROBLEMS IN THE KITCHEN.
LET'S DISCUSS MENU.
OKAY. THERE WE ARE.
WOW.
NOW, THE SECRET BEHIND THIS
IS WE'RE GONNA STREAMLINE THE MENU.
WE'VE INCREASED THE MEAT.
WE'VE BROUGHT DOWN THE APPETIZERS.
THE GREENS ARE SIDES. DESSERTS.
LOOK AT THE SIZE OF THE MENU, JOSE.
THAT IS DONE TO THE MAXIMUM ABILITY
OF WHAT WE GOT TO COOK OUT OF DOWNSTAIRS.
THIS NEW MENU'S GONNA BE MORE BETTER FOR US
TO KNOCK ALL THE FOOD OUT.
IT'S GONNA BE EASY FOR ME.
TOMORROW, WE'RE GONNA RELAUNCH THIS RESTAURANT
AS A UNIQUE ITALIAN STEAKHOUSE.
SAMMY, WHAT DO YOU THINK?
I'M BLOWN AWAY BY IT. WHAT AN AWESOME MENU.
IT'S SO MUCH NICER. IT'S SMALLER.
IT'S MORE ATTRACTIVE.
GOT SOME REALLY NICE, UH,
ENTREES THERE-- REALLY AWESOME.
CHANGING IT TO AN ITALIAN STEAKHOUSE
TOTALLY MADE A LOT OF SENSE
BECAUSE I HAVE TOO MUCH COMPETITION.
I THINK NOW WE HAVE SOMETHING TO SHOW PEOPLE.
WE'RE OOZING QUALITY, FRESHNESS, GREAT STEAKS, GREAT WINE.
HAPPY? I'M ECSTATIC.
LAUREN. EXCITED. YEAH.
OKAY. GOOD.
I WAS VERY NERVOUS. HAD A LOT OF DOUBTS.
BUT AFTER SEEING THE MENU,
I'M NOT SO NERVOUS ANYMORE.
I FEEL MORE CONFIDENT.
AND SO PREPARED NOW TO DO SOMETHING DIFFERENT.
LET'S GO.
COMING UP...
EVERYBODY'D MAKE THAT FOOD LIKE THAT.
IF NOT, IT'S NOT ACCEPTABLE.
WITH THE RELAUNCH UPON THEM...
YOU MAKE THE ENSALADA MEDITERRANEAN?
NO, IT'S NOT READY.
WILL THE KITCHEN
BE ABLE TO HANDLE THE NEW STEAKHOUSE MENU?
I'M NOT ON THAT SIDE TONIGHT.
COME ON!
CAN SAMMY KEEP HIS COOL UNDER PRESSURE?
- OH, MY GOD. - SON OF A.
WILL JOSE STEP UP...
COME ON, JOSE.
OR COULD THIS BE THE NIGHT
THAT FINALLY SINKS SAMMY'S SHIP?
RIGHT NOW, I DON'T KNOW.
WITH THE RELAUNCH DINNER JUST HOURS AWAY,
GORDON MEETS SAMMY AND THE STAFF
TO INTRODUCE THE NEW DISHES ON THE MENU.
OKAY. ENTREES.
THIS IS OUR SELLING POINT.
THE BISTECCA. WE'VE SEEN THAT.
IT FLEW OUT THE KITCHEN.
OKAY. UH, 14 OUNCE, UH, BONE-IN NEW YORK STEAK.
LOOK AT IT.
SIX OUNCE FILET MIGNON GRILLED LOBSTER TAIL.
THAT FOR ME IS THE HEARTBEAT OF THIS RESTAURANT.
IF WE CAN ESTABLISH THAT KIND OF EXCITEMENT
WITH A ITALIAN STEAKHOUSE,
EVERYTHING ELSE WILL FOLLOW SUIT.
THAT'S OUR JEWEL. DIG IN. HAVE A TASTE.
GET FAMILIAR WITH IT AND PUSH IT.
UNBELIEVABLE, RIGHT? TRY IT.
CHEF RAMSAY'S MENU COMPARED TO MY MENU
IS TOTALLY DIFFERENT.
MINE WAS OLD SCHOOL.
LOOK AT THE WAY IT'S PERFECTLY COOKED.
CHEF RAMSAY'S MENU IS SO--
SO INNOVATIVE, SO DIFFERENT, SO NEW.
I LIKE IT AND I SHOULD'VE CHANGED IT A LONG TIME AGO.
I TELL YOU RIGHT NOW,
I-I WANT YOU AND EVERYBODY TO MAKE THAT FOOD LIKE THAT.
IF NOT, IT'S NOT ACCEPTABLE.
SEE THE WAY IT'S OVER THERE?
I WANT IT TO BE THE SAME ALL THE TIME.
YEAH. ALL RIGHT?
AND--AND--AND THE APPETIZERS I WANT TO BE THE SAME.
I TOLD MANNY TOO, AND I'M TELLIN' YOU.
'CAUSE YOU KNOW SOMETHIN', MAN?
I CAN'T BE NERVOUS ANYMORE.
WORRIED IF I'M GONNA KEEP THIS PLACE,
I'M NOT GONNA KEEP IT, IF I'M GONNA LOSE IT.
YOU HEAR ME?
THIS WEEK, WITH THIS GUY,
UNBELIEVABLE, MAN.
REALLY OPENED UP MY EYES.
I WAS JUST DOING THE SAME THING OVER AND OVER.
AND LOOK WHAT WE GOT. NOBODY GIVIN' ME FRESH IDEAS.
NOBODY HELPIN' ME OUT.
THIS IS WHAT THIS GUY DID.
THANK GOD THIS GUY CAME.
GOD BLESS THIS GUY. YOU KNOW THAT?
IT'S MY FAULT. YOU KNOW THAT?
SITTIN' ON MY ASS NOT TRYIN' TO MAKE A CHANGE.
YEAH.
TONIGHT, I'M COUNTING ON JOSE.
THE KITCHEN HAS TO FUNCTION BETTER.
HAS TO HAPPEN IN THE KITCHEN.
I WANT IT TO WORK.
WITH A BRAND-NEW MENU
AND A COMMUNITY WILLING TO GIVE SABATIELLOS
ANOTHER SHOT...
HI. HOW ARE YOU?
HE'S GOT SOME AWESOME SPECIALS TONIGHT.
HOMEMADE LASAGNA...
IT'S NOW UP TO SAMMY
TO SHOW WHAT HE'S MADE OF.
ALSO, THE FILET MIGNON IS REALLY GOOD.
I AM SO EXCITED ABOUT TONIGHT.
ACTUALLY, I'M NERVOUS AND EXCITED.
IT'S A GOOD NERVOUS.
IT'S LIKE HAVIN' LITTLE BUTTERFLIES
BEFORE YOU GO ONSTAGE.
WHAT I RECOMMEND FROM THE GRILL
IS THE BISTECCA.
IT'S DELICIOUS.
WITH THE RESTAURANT NOW FOCUSED
ON BEING AN ITALIAN STEAKHOUSE,
JOSE'S ABILITY TO COOK MEAT
IS PUT TO THE TEST.
COME ON, JOSE.
WE'RE GRILLIN' STEAKS
AND WE'RE COOKING TO ORDER, YES?
SHOW ME IT CAN BE DONE, YEAH?
BIG NIGHT. GOT TO TALK.
I GOT IT. I GOT IT. COMIN' UP.
WE'RE GONNA SPLIT THE BISTECCA.
HOW DO YOU LIKE?
MEDIUM/MEDIUM-WELL IS GOOD.
OKAY.
BIG, BIG, BIG NIGHT TONIGHT.
IT'S RELAUNCH NIGHT.
AND A COUPLE OF QUESTIONS UNANSWERED.
CAN SAMMY RUN THE RESTAURANT THE WAY IT SHOULD BE RUN?
AND CAN JOSE DELIVER ON A MENU
THAT CAN POSSIBLY SAVE THIS RESTAURANT?
RIGHT NOW, I DON'T KNOW.
WELCOME TO SABATIELLOS.
THIS IS SO GOOD,
IT'S LIKE M&M'S--GONNA MELT RIGHT IN YOUR MOUTH.
ENJOY, SIR. GUYS, ENJOY.
I TOLD THE GUYS, THIS IS OUR LAST HURRAH.
IF WE DON'T DO IT TONIGHT,
I'M GONNA LOSE EVERYTHING THAT I WORK HARD FOR,
MY FAMILY, RESPONSIBILITY TO THE COMMUNITY, EVERYTHING.
ALL RIGHT, I'D LIKE THE SIX OUNCE FILET.
PORTOBELLO, UH, POLENTA.
POLENTA? SURE. YES.
HOW IS THAT? GOOD.
AS ORDERS PILE IN...
YOU GOTTA START SENDING SOME TABLES OUT
OR ELSE WE'RE GONNA BE IN THE WEEDS.
THE KITCHEN IS ABOUT
TO BE PUT TO THE TEST.
AND SO IS SAMMY'S PATIENCE.
THAT'S A LOT OF PASTA.
MAKE ME ANOTHER ONE.
WE NEED TO GET THIS KITCHEN UP AND RUNNING
AND GET FOOD TO THE TABLE A LOT QUICKER.
YOU MAKE THE ENSALADA MEDITERRANEAN?
NOT READY YET.
DID YOU MAKE THAT SPAGHETTI, BUTTER BACK?
NO, NOT READY.
CAN YOU FIRE RIGHT AWAY?
YOU HEAR ME? I HEAR YOU, SIR.
I FEEL LIKE I'M BABYSITTING.
I HATE BABYSITTING.
I GOTTA BABYSIT THE STAFF. I GOTTA BABYSIT THE KITCHEN.
OH, COME ON.. YOU GOT TO LISTEN TO ME NOW.
IT'S STONE COLD!
I DON'T KNOW WHY.
I'M GETTIN' REALLY NERVOUS.
I WANT TO KEEP THE CUSTOMER HAPPY, PLEASE.
YOU USED TO BE GOOD AT COOKING.
YOU USED TO BE FAST AS HELL.
I DON'T KNOW WHAT HAPPENED. YOU GETTING OLD?
JOSE'S NOT DOING THE WORK.
WE KEPT GETTING IN THE WEEDS.
WE KEPT GETTIN' BEHIND.
COME WITH ME.
HERE'S MY WORRY.
58 COVERS IN. SECOND TURN OF SERVICE.
TABLES COMING THROUGH, YES? SERVICE TOO SLOW.
BUT THIS IS NOT NORMAL.
THIS IS WORSE THAN A SPAGHETTI HOUSE.
IS THAT WHAT YOU'RE DOING? NO.
COME ON!.
I THINK JOSE'S KINDA LOST HIS--HIS SENSE OF DRIVE.
YOU KNOW. I GUESS ME BEING TOO HARD ON HIM.
I FINALLY REALIZED WE NEED TO HELP HIM OUT.
SHOW ME IT CAN BE DONE, YEAH?
WITH EVERYTHING AT STAKE,
SAMMY DECIDES TO JUMP BEHIND THE LINE TO HELP JOSE.
BUT WILL HE MAKE IT BETTER OR WORSE?
LET'S DO IT. LET'S DO IT.
PUT IT IN. PUT IT IN. PUT IT IN. THAT'S GOOD.
NO, I'M GONNA DO EVERYTHING MYSELF.
JUST GIMME.
WHEN I'M OVER THERE, I NEED YOU, NOT NOW.
SUCKER.
HERE, LET'S READ THE THING.
OH, MY GOD!
JOSE, YOU'RE KILLIN' ME.
SON OF A.
WATCH OUT. WATCH OUT. IT'S HOT.
OH, ME.
IT'S RELAUNCH NIGHT.
AND KNOWING IT'S DO OR DIE FOR SABATIELLOS,
SAMMY HAS JUMPED BEHIND THE LINE TO HELP.
OH, MY GOD.
SON OF A.
THANKS FOR TELLING ME IT'S HOT..
THANK GOD THAT MY KITCHEN GUYS
ARE, UH, NOT INVOLVED IN ANY BOMBS OR ROCKETS
OR DECISIONS BECAUSE WE'D ALL BE IN DANGER.
PUT THE MEAT BACK UP HERE.
YOU CAN'T TAKE IT ALL.
YOU'RE NOT SUPERMAN.
COME ON.
WASTE OF TIME.
PUT IT IN. PUT IT IN. PUT IT IN.
JOSE, GET IT DONE.
YOU'RE KILLIN' ME, DAMN IT.
OUT OF HERE.
I GOTTA DO--DO-- DO ANOTHER TICKET.
LET ME DO IT.
HOW MUCH LONGER DO WE HAVE TO WAIT?
I'LL DOUBLE-CHECK ON THE TIME,
BUT I-I WOULD GIVE IT ABOUT 25 OR 30 MINUTES.
THEY'RE STILL WAITING FOR THAT TABLE AT THE BAR.
WHAT'S THAT?
THEY HAVE THE FILET MIGNON.
HOW COULD YOU FORGET ABOUT THAT TABLE?
THE MACHINE PRINTED IT OUT DOWN HERE
EXACTLY TWO MINUTES AFTER YOU WERE IN THE KITCHEN.
WHICH--WHICH ONE?
I GAVE YOU TWO MEDIUM-RARE, BRO.
THEY CONFUSED NOW.
TALK TO HIM IN SP--DOES HE UNDERSTAND WHAT HE'S SAYIN'?
DOES HE UNDERSTAND WHAT HE'S SAYING?
I DON'T THINK HE UNDERSTANDS. TALK TO HIM IN CHINESE.
THIS IS ALL GONNA DIE HERE.
I'M NOT ON THAT SIDE TONIGHT.
- SO UNORGANIZED. - WE DON'T KNOW.
IF THEY NEED YOU BACK THERE,
YOU SHOULD KNOW WHAT YOU'RE DOING.
IT'S COMING. I PROMISE.
THEY'RE JUST-- THEY JUST WANTED
TO MAKE SURE IT WAS NICE AND HOT.
IT WAS REALLY FRUSTRATING FOR THE SIX PEOPLE AT THE BAR.
THEY WERE SITTING AT THE BAR WAITING FOR THEIR FOOD.
AND THAT SHOULDN'T HAPPEN.
HOW--HOW FAR BEHIND IS THE--
IT'S COMING OUT RIGHT NOW.
HERE IT COMES. HERE IT COMES RIGHT NOW.
ME.
AFTER A LONG WAIT
BY MANY OF THE CUSTOMERS,
GORDON HOPES THE NEW DISHES WILL BE WORTH THE WAIT.
ENJOY, GUYS.
IT'S REALLY GOOD.
REALLY GOOD.
VERY GOOD.
THIS IS ABSOLUTELY DELICIOUS.
I CAN'T BELIEVE THE CHANGE.
SABATIELLOS' RELAUNCH ENDED SUCCESSFULLY.
PRIMARILY BECAUSE WHEN THE KITCHEN STRUGGLED EARLY ON,
SAMMY JUMPED BEHIND THE LINE AND HELPED
INSTEAD OF SPINNING OUT OF CONTROL.
GIVE ME SEVEN ON THE FLY.
BEAUTIFUL.
EH. TO A BETTER DAY AT SABATIELLOS.
HEY, GOOD LUCK WITH THE FUTURE.
TONIGHT, MAKING THESE CHANGES TO AN ITALIAN STEAKHOUSE,
IT WAS A STEP IN THE RIGHT DIRECTION.
IT WAS A NEW MENU. IT WAS OUR FIRST TIME DOING IT.
THERE--THERE WAS A FEW MISTAKES.
BUT WE'RE MOVIN' FORWARD.
I THINK-- I THINK IT'S GONNA--
IT'S GONNA ONLY GET BETTER AND HELP THE RESTAURANT.
I'M LEAVING HERE
WITH THE SAMMY THAT I'VE ALWAYS WANTED.
HEY, LOOK AT ME. SERIOUSLY, BIG BOY.
A MAN THAT'S BACK IN CONTROL.
HE KNOWS EXACTLY WHAT TO DO.
MOVE FORWARD AND MAKE THOSE CHANGES.
I'M GONNA DO MY VERY BEST.
YEAH. HELL.
THANK YOU..
TAKE CARE.
WHEN I FIRST MET CHEF RAMSAY,
I THOUGHT HE WAS AN ARROGANT JERK.
IT'S HIDEOUS.
AND THEN I KINDA SAW THE WAY HE COMES ABOUT IT,
HE REALLY DOES CARE.
AND HE MADE ME REALIZE I HAVE A PURPOSE.
AND HE GOT SOMETHIN' OUT OF ME
THAT I HAVEN'T HAD COME OUT IN A LONG TIME.
AND THAT'S HUNGER, CREATIVITY.
IT'S THE WILL OF DOIN' GOOD AGAIN.
TAKE CARE.
MY GOD. FINALLY.
I HONESTLY THOUGHT I'D HAVE TO WAIT
FOR A LUNAR ECLIPSE
BEFORE THAT GUY SERIOUSLY GOT THE MESSAGE.
AND WHO KNOWS? SOMETIMES MIRACLES CAN HAPPEN.