TONIGHT ON KITCHEN NIGHTMARES,
A FINE DINING BISTRO...
WELCOME TO CAFE 36.
THAT'S NOT SO FINE.
THE PLATES LOOK LIKE THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
WE ARE LOSING $10, 000 A MONTH.
A WELL-INTENTIONED OWNER IS DESPERATE.
WHAT'S AT STAKE IS MY DREAM.
YOU ARE SERIOUSLY, SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
HIS LOYAL WIFE COULDN'T BE ANY MORE SUPPORTIVE.
I'M VERY PROUD OF MY HUSBAND
TO SAY TAKE THIS CHANCE.
BUT WITH A HEAD CHEF THAT IS CLUELESS,
IT'S THE MOST EXPENSIVE VEGETABLE ON THE MARKET...
YOU WOMBAT.
IT COMES FROM THE DIFFERENT PART OF THE WORLD, CHEF.
IT COMES FROM THE DIFFERENT PART OF THE WORLD?
ARE YOU LISTENING TO THIS?
A SOUS CHEF WITH A BAD ATTITUDE...
NO, I DIDN'T.
YOU GOT ONE THERE AND THERE'S TWO VEGGIES.
I TAKE THREE.
THIS GUY'S FULL OF.
I'M A BETTER CHEF THAN PINTO.
AND A WAIT STAFF THAT IS READY TO MUTINY,
YOU'RE HIDING AND YOU NEED TO BE FIRED.
PINTO HAS ONE SPEED,
AND THAT SPEED IS " YOU."
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF, ARE YOU?
GORDON IS READY TO CRACK THE WHIP...
WE WORK AT IT, NOW COME ON!
IN AN ATTEMPT TO TURN THIS NIGHTMARE BACK INTO A DREAM.
IT'S HARD WHEN YOU JUST PUT YOUR FAITH
IN SOMETHING YOU REALLY BELIEVE
AND BELIEVE AND BELIEVE...
AND IT'S STILL NOT COMING.
IT HURTS.
COMING UP ON KITCHEN NIGHTMARES.
LAGRANGE, ILLINOIS,
A WELL-TO-DO COMMUTER TOWN OUTSIDE OF CHICAGO.
TERRY AND CAROL WERE HIGH SCHOOL SWEETHEARTS HERE.
TWO YEARS AGO, THEY FULFILLED A DREAM
AND BOUGHT CAFE 36,
AN UPSCALE FRENCH BISTRO.
HERE YOU ARE.
OH, THANK YOU VERY MUCH.
AND FOR YOU, SIR.
MY DREAM WAS TO HAVE MY OWN RESTAURANT,
BE MY OWN BOSS.
OKAY, THANK YOU.
I'M 58 YEARS OLD.
IT'S AT A TIME WHEN MOST PEOPLE ARE THINKING ABOUT RETIREMENT.
I'M JUST GONNA HEAD OUT OF THE WAY FOR A WHILE.
UNLESS YOU--
OKAY, IT'S 6:30.
UNLESS YOU WANT ME TO--
PHILLIP. DO SOMETHING.
I WAS VERY NERVOUS WITH THE WHOLE IDEA,
BUT LET'S TRY.
LET'S GO FORWARD WITH THE DREAM
THAT HE WANTS TO DO.
OKAY, TALK TO YOU LATER.
IT GETS ME UPSET THAT SOMETIMES
HE DOESN'T DELEGATE.
I'LL DO THE VACUUMING.
I'LL CLEAN THE BATHROOMS.
I'LL GET THE BAR STOCKED.
LEAVE THIS HERE FOR TERRY.
YOU GO DO WHAT YOU GOTTA DO,
THEN WE'LL GO SMOKE.
TERRY, WHY ARE YOU DOING THIS WORK
AND YOU HAVE A STAFF STANDING BACK THERE?
WHY ARE YOU DOING IT?
OKAY.
AND THE ONION SOUP?
AND THE ONION SOUP. THAT'S COMING UP.
THAT'S COMING UP RIGHT NOW.
PINTO, HE'S REALLY A GREAT CHEF.
THE FOOD IS TASTY,
IT'S GOOD,
AND IT'S DONE RIGHT.
PINTO'S SANITATION SKILLS AREN'T THE GREATEST.
HE, UH--HE TASTES A LOT OF HIS FOOD
AS HE'S MAKING IT.
THE RUNNING JOKE IS, YOU KNOW,
DO YOU WANT A SIDE OF SALIVA WITH THAT?
I THINK THAT CAFE 36 WOULD BE A BETTER RESTAURANT
WITHOUT PINTO.
WELL, NOBODY'S CALLING OUT TICKETS,
SO I DON'T KNOW, YOU KNOW?
I MEAN, SOMEBODY'S GOT TO BE IN CHARGE.
THIS IS THE PROBLEM.
TERRY AND CAROL KEEP TALKING
ABOUT HOW PINTO'S SO AWESOME.
AND EVERYBODY ELSE KNOWS
PINTO REALLY CAN'T RUN A KITCHEN.
TABLE 13 WAITED 25 MINUTES
FOR A HOUSE SALAD AND A SOUP.
THE CUSTOMERS' REACTION IN THE RESTAURANT
IS VERY POSITIVE.
MINE IS NOT COOKED.
REALLY, WE'RE HURTING AT THIS TIME.
WE'LL HAVE NIGHTS THAT WE'LL ONLY SEE
SIX OR EIGHT PEOPLE FOR DINNER SERVICE.
WE JUST DON'T UNDERSTAND
WHAT'S NOT WORKING.
CAROL AND I HAVE NEVER TAKEN A PAYCHECK
SINCE WE STARTED THE BUSINESS.
HERE'S THE BILLS.
MORE. MORE BILLS.
I REALLY LOVE MY HUSBAND
AND WANT HIS DREAM TO COME TRUE.
THAT'S ALL.
IT'S THAT DRIVE AND THAT PASSION
OF THE DREAM THAT WILL SAY
WE WANT TO MAKE IT HAPPEN.
THANK YOU.
CAFE 36.
OKAY.
HERE COMES RAMSAY.
WHERE?
I JUST SAW HIM WALK BY THE WINDOW.
HI.
HELLO, MR. RAMSAY. GOOD AFTERNOON.
NICE TO SEE YOU. PLEASURE TO HAVE YOU WITH US.
MY NAME IS TERRY GILMER.
I'M ONE OF THE OWNERS.
THIS IS MY WIFE, CAROL.
HOW DO YOU DO?
HOW ARE YOU?
VERY NICE TO MEET YOU. MY PLEASURE.
I'M SO VERY HAPPY TO BE HERE. VERY EXCITED.
WHAT KIND OF RESTAURANT ARE YOU RUNNING?
WE'VE TRIED TO STYLE OUR SELF
AFTER WHAT WE CALL AN AMERICAN BISTRO.
WE TRY TO HAVE FRESH SEAFOOD, STEAKS, CHOPS,
SANDWICHES, PASTA.
I CAN'T WAIT TO TASTE.
OKAY, IT'S RIGHT OVER HERE.
OH, THE RESTAURANT'S BIG. HOW MANY SEATS HAVE YOU GOT?
WE CAN SEAT ABOUT 85 IN THE MAIN DINING ROOM.
RIGHT, AND HOW MANY IS BOOKED FOR LUNCH TODAY?
I THINK WE HAVE 11 PEOPLE IN THE RESTAURANT RIGHT NOW.
AND THAT'S UNFORTUNATELY A LITTLE BIT
OF A TYPICAL DAY FOR US.
THIS IS DOUGLAS.
DOUGLAS WILL BE YOUR SERVER TODAY.
WHEN CHEF RAMSAY WALKED THROUGH OUR DOORS,
YOU KNOW, I WAS FEELING REALLY GOOD.
I THOUGHT, YOU KNOW, THIS IS GONNA BE GREAT.
UH, THE SPECIALS TODAY.
THE, UH, RISOTTO TODAY IS A WILD MUSHROOM.
THAT'S A PRETTY GOOD ONE.
I'M DYING TO TASTE THE RISOTTO.
OKAY. YEAH?
THIS FASCINATES ME.
I'VE NEVER SEEN A DUCK AND A STRAWBERRY TOGETHER.
WELL, GOOD CHANCE TO TRY IT.
I'LL TAKE THAT RARE, PLEASE.
RARE, SURE. THANK YOU SO MUCH.
CREPE OF THE DAY IS A SAUTEED ATLANTIC SALMON.
I SERVE AN AWFUL LOT OF THEM.
BUT I'M NOT A BIG FAN OF ANY CREPES AT ALL.
DOUG, IT'S A SPECIAL.
I KNOW.
OKAY, SO THE CREPES AREN'T SPECIAL.
I DON'T THINK SO.
OKAY.
WHY DON'T WE GIVE 'EM A SHOT.
LET'S GIVE 'EM A SHOT, YEAH.
THEN YOU CAN TELL ME.
I LOVE THAT HONESTY.
LET'S GO FOR THE CREPES.
I KNOW NOT TO ORDER THE CREPES
'CAUSE THEY WERE FROZEN.
FROZEN CREPES ARE CRAP.
I GOT THREE COURSES.
PINTO, PLEASE FIRE THE CREPE, RISOTTO,
AND THE DUCK SALAD PLEASE.
AS FAR AS CHEF RAMSAY COMING IN,
IT'S VERY EXCITING.
AM I NERVOUS? NO.
I THINK EVERYTHING'S GOOD.
ALWAYS MAKES ME FEEL NERVOUS
WHEN I SIT NEXT TO PLASTIC GRAPES
CAKED IN DUST.
AND THE PLATES LOOK LIKE THEY'VE BEEN PICKED UP
AT THE LOCAL FLEA MARKET.
OR THE DOLLAR SHOP.
IS THIS THE NORMAL QUIET FOR LUNCH?
IS IT NORMALLY THIS--
LUNCHES, WE AVERAGE THREE OR FOUR PEOPLE.
THREE OR FOUR?
UNFORTUNATELY, ONE OF THE PROBLEMS
IS WE DON'T GET THE FOOD OUT IN TIME
FOR TO DO A BUSINESS LUNCH. HOLY MACKEREL.
LET ME GO CHECK ON YOUR FOOD. CERTAINLY.
YOU READY?
HE WANTS A DUCK SALAD RARE.
THAT DOESN'T LOOK VERY RARE, RIGHT?
BRING OUT THE WHOLE THING.
GUY'S FULL OF.
I'M READY FOR A NAP.
NO WONDER NO ONE COMES FOR LUNCH.
IT'S TAKING THIS LONG.
COMING OUT WAY TOO SLOW.
WELL, WE FIRED IT UP.
DOES FOOD ALWAYS TAKE THIS LONG?
YEAH.
I SEE YOUR FOOD PUTTING UP.
I'M JUST GONNA GO GRAB IT.
I'M RELYING ON THE CHICAGO TO SUBURBS TRAIN
BEING PUSHED THROUGH THE DINING ROOM.
IT'S SO OLD-FASHIONED.
ALL RIGHT, CHEF.
WOW.
WILD MUSHROOM RISOTTO.
THE PLATE IS HOT.
THAT'S THE WILD MUSHROOM RISOTTO.
AND YOUR DUCK SALAD,
RARE WITH STRAWBERRIES.
PLATES ARE DIRTY.
ARE THEY JUST OLD PLATES, OR--
YEAH.
OKAY, RISOTTO.
I REALLY GOT NERVOUS WHEN HE STARTED EATING.
BUT I BELIEVE THAT THE FOOD HERE
IS WELL, WELL ABOVE EXCELLENCE.
THE RISOTTO IS EXPLODED. IT'S MUSH.
AND IT JUST DISINTEGRATES IN YOUR MOUTH.
AND IT'S VERY SALTY.
WE'LL BYPASS THAT.
DON'T ASK 'EM TO MAKE ANOTHER ONE.
WAY TOO SALTY.
AND THAT RICE IS MUSHY. OKAY.
JUST TELLING YOU WHAT HE'S SAYING.
THAT'S FINE.
IT WAS GOOD. IT WAS REALLY GOOD.
I ALWAYS KNEW THAT RISOTTO
WAS OVERCOOKED ALL THE TIME.
ONCE GORDON RAMSAY COMES IN HERE
AND TELLS HIM THIS IS MUSH, THIS IS--
YOU KNOW, IT'S, LIKE, YEAH!
I'VE BEEN SAYING THAT FOR MONTHS, BOY!
ORANGE STRAWBERRY DUCK.
RIGHT.
BWUH.
WHAT A BIZARRE COMBINATION.
WHAT'S WITH THE WALNUTS? THESE ARE CANDIED--
THEY'RE CANDIED WALNUTS.
CANDIED WALNUTS.
AS IF WE NEED MORE SWEET ON THERE.
THAT DEFINITELY DIDN'T WORK.
PINTO, THE CREPES. OKAY.
WHEN YOU SEE A CHEF PUTTING THOSE INGREDIENTS TOGETHER,
IT'S--IT'S RATHER SAD, REALLY.
CLEARLY, NO ONE'S CONTROLLING HIM
AND HE HASN'T GOT A ING CLUE.
OKAY, CHEF, THE NEXT COURSE.
YOUR SALMON CREPES.
THEY COME OUT LIKE THAT NORMALLY? ALL THE TIME.
WHAT HAVE THEY DONE, CHOPPED THEM UP?
UM, NO.
THAT'S HOW HE MAKES THEM ALL THE TIME.
HE JUST PUTS EXTRA ON TOP, I BELIEVE.
WHO MAKES THE CREPES?
UM, I BELIEVE THE CREPES ARE STORE-BOUGHT.
NO. YEAH.
DAMN, LOOK AT THAT.
AND THIS IS THE SPECIALTY.
I'M FED UP WITH EATING CRAP FOR THE DAY.
WHEN YOU THINK OF A CREPE,
YOU THINK OF SOMETHING NICE, LIGHT, CRISPY.
TASTY.
NOT SOMETHING MUSHY AND HIDEOUS.
THAT IS SHOCKING.
I'LL BE TAKING THIS AWAY?
OH, YES, PLEASE.
IT'S EVEN GONNA BYPASS THE PIGS.
I DON'T THINK THERE WAS ANYTHING
HE EVEN SAID WAS OKAY.
I WAS... JUST IN SHOCK.
AND WHERE DID YOU TRAIN FROM?
I TRAINED, UH, IN ITALY.
AND WORKING IN AN ITALIAN RESTAURANT.
CORRECT.
I THOUGHT THE RISOTTO WAS AN INSULT.
IT WAS MUSH.
OKAY.
WHERE IS THE RISOTTO RICE?
IT'S IN THE COOLER.
CAN YOU GET IT TO ME? YES.
I'M JUST AMAZED THAT YOU LIVED IN ITALY
THAT LENGTH OF TIME.
YOU STUDIED THERE, YOU WORKED THERE.
AND THEY DIDN'T EVEN TEACH YOU
HOW TO MAKE RISOTTO.
WHAT'S THAT DATE?
2-20.
WHAT'S THE DATE TODAY?
YOU'VE GOT THE TO WALK IN HERE ON A THURSDAY,
AND SERVE THAT FROM A WEEK AGO?
IT'S MUSH.
WHY IN YOUR TINY MIND
DO YOU THINK IT'S STILL FRESH FROM LAST SATURDAY?
IT WAS IN THE REACH-IN COOLER.
A REACH-IN COOLER CONFIRMS IN YOUR MIND
THAT IT'S FRESH?
WELL.
I'M SORRY, BUT I MEAN--
YOU KNOW, THIS IS REALLY WEIRD FOR ME.
THIS HAS BEEN GOING ON FOR A WHILE.
PINTO TRIES TO STRETCH THE FOOD
AS FAR AS IT CAN GO AND SOMETIMES TOO FAR.
BRING ME EVERYTHING IN THAT FRIDGE
THAT'S A WEEK OLD.
YOU CALL YOURSELF THE EXECUTIVE CHEF?
YOU SHOULD BE ASHAMED.
YOU SERVED ME RISOTTO FROM A WEEK OLD.
OH, MY GOD!
ALL THIS IS FROM LAST WEEK?
I WAS VERY SHOCKED TO FIND OUT
THAT WE WERE NOT SERVING FRESH PRODUCTS.
IT WAS SUCH A HORRIBLE FEELING.
AND THEN I WAS GETTING VERY ANGRY AND MAD INSIDE MYSELF
TO SAY, "HOW CAN MY STAFF DO THIS?"
CHOPPED CLAMS.
WE'RE KEEPING CLAMS FROM A WEEK AGO.
SMELL THAT.
WHAT DOES IT SMELL OF?
SMELL.
CONGRATULATIONS!
YOU HAVEN'T MANAGED TO KILL ANYBODY OFF!
WHAT ARE YOU DOING?
YOU'RE NOT A REAL CHEF, ARE YOU?
YES, I AM.
WHAT?
ANY CHEF THAT KEEPS HOLD
OF THAT CRAP IN HIS FRIDGE
FOR A WEEK, TWO WEEKS,
IN MY MIND, HAS GIVEN UP.
A LACK OF CARING.
A LACK OF RESPONSIBILITY.
AND MORE IMPORTANTLY, IGNORANCE.
ME. WHAT MORE CAN YOU SAY?
COMING UP...
THIS THING.
WHAT'S GOT GORDON RUNNING CIRCLES AROUND CAFE 36?
EMBARRASSING!
COULD IT BE THAT THE CHEFS CAN'T GET ANY FOOD
OUT OF THE KITCHEN?
I THINK THEY GOTTA CATCH THE SHRIMP FIRST.
COULD IT BE THAT THE WAITERS ARE COMPLETELY FED UP?
IT'S GONNA BE, LIKE, UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT, LIKE, 30 MINUTES AGO.
PINTO HAS ONE SPEED AND THAT'S " YOU."
OR COULD IT BE THAT THE OWNERS ARE IN DENIAL?
YOU ARE SERIOUSLY, SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY!
ONE THING'S FOR SURE.
GORDON IS IN FOR THE CHALLENGE OF THE YEAR.
YOU'RE NOT A REAL CHEF, ARE YOU?
THAT'S COMING UP ON KITCHEN NIGHTMARES.
CAROL AND TERRY HAVE PUT EVERYTHING THEY HAVE
INTO CAFE 36.
UNFORTUNATELY, THIS RESTAURANT MAY BE TOO FAR GONE
TO SAVE.
THAT LUNCHTIME, THAT WAS A TOUGH ONE, THAT ONE.
ARE YOU TRAINED IN THE BUSINESS?
HAVE YOU HAD A RESTAURANT BEFORE?
NO, I HAVE NOT. NO, NOT ME.
HAVE YOU EVER HAD A RESTAURANT BEFORE?
ABSOLUTELY NOT.
YOU'VE NEVER HAD A RESTAURANT BEFORE? NO, NO.
TERRY, SO HOW MUCH DID YOU PAY FOR THE BUSINESS?
1.25 MILLION.
NO, 1.1 MILLION. 1.1 MILLION, I'M SORRY.
WE PUT OUR OWN SAVINGS, IRA ACCOUNTS.
WE HAD A LARGE, FOUR-BEDROOM HOME THAT WE SOLD
AND USED THE-- THE PROCEEDS
AND THE ESCROW FROM THAT TO PUT INTO THE BUSINESS.
AND YOU'RE HERE LUNCH AND DINNER?
YES.
CAROL DROPS ME OFF IN THE MORNING.
WE ONLY HAVE ONE CAR BETWEEN US.
UH, WE SOLD THE OTHER ONE.
EVERYTHING IS VERY SCARY RIGHT NOW.
FOR TERRY AND I TO SEE WHERE WE'RE HEADED,
IT'S HARD.
IT'S HARD WHEN YOU JUST PUT YOUR FAITH IN SOMETHING
THAT YOU REALLY BELIEVE.
AND BELIEVE AND BELIEVE
AND IT'S STILL NOT COMING.
I RESPECT THE LEVEL OF SACRIFICE HERE.
BUT YOU'RE PONDERING AND QUERYING TO WHY THE BUSINESS
ISN'T COMING THROUGH THE DOOR. CORRECT.
IT'S ON THE BACK OF THE FOOD.
WHEN FOOD'S CRAP, IT'S CRAP.
THE CHEF'S COOKING ME A RISOTTO
WITH RICE THAT'S EIGHT DAYS OLD.
I JUST--I'M STILL IN SHOCK.
YOU HAVE TO FOCUS ON THE WRONG.
NOT IGNORE IT.
RIGHT. YES.
WE CERTAINLY GOT AN EYE-OPENER TODAY.
YEAH, I'M PANICKING
ON BOTH OF YOURS' BEHALF.
AND I'M SO SORRY.
I'M NOT TRYING TO HURT YOUR FEELINGS.
YOU KNOW THAT. NO.
DON'T TAKE IT THE WRONG WAY, PLEASE.
RIGHT. NO, I UNDERSTAND.
AND I'M HERE TO MAKE THIS WORK.
YOU MUST UNDERSTAND THAT.
AND THAT'S, YOU KNOW, THE OBJECTIVE FROM DAY ONE.
TO CATCH UP. THANK YOU.
I APPRECIATE IT.
WE--WE GOT A MOUNTAIN TO CLIMB.
AND IT'S, UH, IT'S A TOUGH ONE.
AS THE STAFF GETS READY FOR DINNER SERVICE,
GORDON VENTURES INTO THE KITCHEN
TO DO A MORE COMPREHENSIVE INVESTIGATION.
PESTO VINAIGRETTE.
LOOKS LIKE OIL OUT OF MY CAR ENGINE.
UNBELIEVABLE.
EVERYTHING'S FROZEN.
FROZEN AND DEFROSTED.
THIS PLACE IS A MESS.
PINTO.
CERTIFIED EXEC.
WHAT'S GOING ON HERE?
WHAT'S ALL THIS STUFF FLOATING IN WATER?
THAT'S THE GROUPER TAKEN OUT FROM THE FREEZER.
WE KEEP IT FRESH FROZEN.
FRESH FROZEN? YES, CHEF.
THERE'S NO SUCH THING.
IT'S EITHER FRESH OR IT'S FROZEN. I--
WHAT'S THIS IN WATER?
THIS IS SALMON, CHEF.
FROZEN.
IT WAS FRESH FROZEN.
WE KEEP IT FROZEN, FRESH FROZEN.
IT STAYS MORE FRESH.
THAT'S MAD. IT IS.
YOU'RE MAKING ALL THIS FRESH STUFF,
FREEZING IT, AND THEN TAKING IT OUT
TWO PORTIONS AT A TIME PER DAY?
BECAUSE IT DOESN'T SELL ENOUGH.
WHAT?
IF YOU HAD PLANNED A BUSINESS LIKE THIS--
NOTHING TO DO WITH BUSINESS.
THAT'S LAZY.
EVERYTHING'S FROZEN!
TROUT STUFFING.
SO, WE TAKE IT OUT.
WE SLOW-THAW IT.
YES.
IT'S COLD. COLD--BRR.
COLD, YEAH? SLOW-THAW.
WE STUFF THE TROUT.
THEN WE REFREEZE THE TROUT.
YES.
I REST MY CASE.
CERTIFIED JERK.
THAT'S A--
THAT'S A CHEF'S, UH-- OPINION.
IT'S DINNER TIME,
AND GORDON IS ABOUT TO SEE
HOW THIS FINE DINING RESTAURANT
IS ANYTHING BUT FINE.
WELL, HELLO. GOOD EVENING.
WELCOME TO CAFE 36.
WELCOME, THIS EVENING.
WOULD YOU CARE TO SEE OUR WINE LIST?
I'LL START HERE WITH YOU.
SCALLOPS, HOW ARE THEY?
THEY'RE TERRIFIC.
WOULD YOU BE ABLE TO DO THE SALMON
WITH TERIYAKI SAUCE?
SURE, I CAN DO THAT.
WE NEED TO FIRE A KOBE AND A SALMON, TOO.
I AM VERY NERVOUS.
VERY NERVOUS AND VERY SCARED.
AND WE'RE JUST HOPING FOR THE BEST.
ESCARGOT.
WHAT IS THAT?
THIS IS THE BUTTER THAT WE USE FOR THE ESCARGOT.
IT'S PARSLEY, CHIVE, GARLIC.
THE BUTTER'S FROZEN AS WELL.
WHAT DON'T YOU FREEZE?
HERE'S CHEF RAMSAY,
ONE OF THE BEST CHEFS IN THE WORLD,
TELLING PINTO THAT YOU'RE DOING WRONG.
IN FACT, YOU'RE DOING IT BAD.
IT WAS GREAT TO SEE PINTO EAT A LITTLE HUMBLE PIE.
WHAT-STUFF-DON'T-YOU-FREEZE?
GIVE ME ONE INGREDIENT.
SO, THE ONLY STUFF YOU DON'T FREEZE
IS THE STUFF THAT COMES IN FROZEN.
ASTOUNDED BY WHAT HE'S JUST WITNESSED
IN THE KITCHEN,
GORDON SEEKS OUT THE OWNERS.
TERRY AND CAROL, I'M PANICKING.
PINTO IS CRAP.
I, UM, I DON'T GET
WHAT HE'S TRYING TO DO THERE,
TERRY, IN TERMS OF ALL THIS FRESH FROZEN STUFF.
EVERYTHING IN FRESH, CUT UP, PORTIONED, FROZEN.
IT'S 45 MINUTES INTO DINNER SERVICE,
AND MOST CUSTOMERS ARE STILL WAITING FOR THEIR FOOD.
I FEEL LIKE I'M DRINKING MORE THAN I'M EATING.
THE NIGHTMARE OF CAFE 36
IS STILL THE FOOD TIME.
NOT BEING ABLE TO GET YOUR FOOD
OUT OF THE KITCHEN REALLY MAKES YOUR JOB
AS A SERVER DIFFICULT.
'CAUSE THAT'S PRETTY MUCH
TO SERVE.
I THINK THEY GOTTA CATCH THE SHRIMP FIRST.
IS THIS SLOW?
EVERYTHING SEEMS SO SLOW.
YES, CHEF.
IF YOU HAVE ONE MORE PERSON, THEN IT GOES FASTER.
IF YOU HAD ONE MORE PERSON, IT WOULD GO FASTER?
YES, CHEF.
EDUARDO, NO WONDER YOU'VE GROWN SO OLD.
YOU'VE AGED WAITING FOR THE LAST MAIN COURSE.
WHILE THE KITCHEN IS STRUGGLING TO COOK THE FOOD,
GORDON ALSO SEES A PROBLEM WITH THE DELIVERY.
ANOTHER DEPARTURE.
HOLY CRAP.
I'M NOT AWARE OF ANY PARTICULAR REASON
WHY WE SERVE ON CARTS.
I THOUGHT PEOPLE GOT PUSHED
INTO A MORTUARY ON TROLLEYS, NO?
RIGHT. NOT SERVING FOOD.
OH, JEEZ! OH!
WOULD YOU LIKE TO HOLD THE PLATES BY THE HAND
OR DO YOU WANT TO PUSH A TROLLEY ALL DAY, DOLL.
I WOULD RATHER HOLD THEM BY MY HANDS.
WHEN THE ORDERS FINALLY MAKE IT
TO THE TABLES,
CUSTOMERS FIND IT'S NOT WORTH THE WAIT.
THIS IS RARE.
IT'S RARE. VERY RARE.
IS THAT WHAT YOU ORDERED?
I ORDERED MEDIUM.
BLOODY RARE.
I MIGHT HAVE TO SEND THIS ONE BACK.
MAKE IT MEDIUM, PLEASE.
THE NEW YORK'S SUPPOSED TO BE MEDIUM.
HUH?
THE NEW YORK'S SUPPOSED TO BE MEDIUM.
WHAT IS IT?
MEDIUM RARE, RIGHT?
THEY SAID MEDIUM. TICKET SAYS MEDIUM.
HE SAID MEDIUM WHEN I WAS HERE.
WHY DON'T YOU JUST PUT IT UNDER THE GRILL, PINTO?
AS IF WE'RE IN A POSITION TO ARGUE.
MY THINGS COME BACK,
BUT IT DOESN'T MEAN I'M A BAD COOK.
AND IT'S NOT JUST CHEF PINTO'S COOKING
THAT CATCHES GORDON'S EYE.
WHAT ARE THESE UP HERE FOR?
THEY'RE NOT EVEN IN SEASON, ASPARAGUS, ARE THEY?
NO, NOT RIGHT NOW. THEY ARE VERY EXPENSIVE.
THEY'RE VERY EXPENSIVE.
SO WHY HAVE YOU GOT THEM ON?
A VEGGIE OF THE DAY.
A VEGGIE OF THE DAY? YES.
AREN'T YOU BOTHERED ABOUT THE COST?
IT COMES FROM THE DIFFERENT PART OF THE WORLD?
ARE YOU LISTENING TO THIS? YES, CHEF.
IT'S THE MOST EXPENSIVE VEGETABLE ON THE MARKET.
YOU WOMBAT.
AND IT'S OUT OF SEASON.
AND YOU'VE JUST PUT THEM ON FOUR DISHES.
THIS IS UNBELIEVABLE.
TONIGHT, I'M STARTING TO SEE NEW COOKING TECHNIQUES
THAT I'VE NEVER, EVER SEEN BEFORE.
SLOW THAW, FRESH FROZEN.
BUT WHAT'S BECOMING REALLY CLEAR
IS THAT HE SERIOUSLY IS TAKING
THIS LOVELY COUPLE FOR A RIDE.
AND IT'S GOT TO STOP.
DURING DINNER SERVICE,
OWNERS CAROL AND TERRY WERE STUNNED
BY GORDON'S CRITICISM OF THEIR HEAD CHEF, PINTO.
HE OPENED OUR EYES TO A LOT OF THINGS
THROUGHOUT THE RESTAURANT
THAT PEOPLE HAVE BEEN TAKING ADVANTAGE OF US.
SO, WE HAVE TO TAKE A GOOD, HARD LOOK AT EVERYTHING.
AFTER A LONG, DIFFICULT DINNER SERVICE,
THE CUSTOMERS WHO HAVE EATEN
ARE NOT EXACTLY THRILLED.
CHICKEN'S A LITTLE OVERDONE.
OKAY, SO TOO SOUPY AND THE CHICKEN IS OVERDONE.
I DIDN'T EAT MUCH OF MY SALAD
BECAUSE I DIDN'T REALLY CARE FOR THE DRESSING.
AND THOSE WHO HAVEN'T BEEN SERVED
ARE NOT WILLING TO WAIT.
WE GOT HERE AT 7:05.
OKAY, SO--
THREE HOURS.
FIVE MINUTES AND THAT'S IT.
OKAY.
ALL RIGHT, TABLE FIVE'S GONNA WALK OUT
IN FIVE MINUTES.
IS THIS THE PACE WE MOVE AT?
IS THIS THE FASTEST WE GO?
PINTO HAS ONE SPEED,
AND THAT SPEED IS " YOU."
HOW LONG HAS IT BEEN?
ALMOST 2 1/2 HOURS.
SOME OF THE CUSTOMERS HAVE GIVEN UP COMPLETELY
ON CAFE 36, AND ARE LEAVING
WITHOUT EVEN EATING AN APPETIZER.
IT'S JUST BEEN A LONG DAY.
I HAVE TO REALLY TAKE IT ALL IN.
IT HURTS.
AFTER A ROUGH NIGHT,
GORDON CONFRONTS THE STAFF.
OVERALL, HONESTLY,
PRETTY DISAPPOINTING.
BOTH IN THE KITCHEN AND THE DINING ROOM.
THERE'S ONE THING IN HERE THAT I WOULD CHANGE...
INSTANTLY!
ON THE BACK OF MY EXPERIENCE
TODAY,
AND THAT'S YOU.
WHY?
YOU ARE THE EXECUTIVE CHEF.
YOU'RE SUPPOSED TO BE A LEADER.
A MOTIVATOR.
YOU ARE SERIOUSLY, SERIOUSLY LEADING THIS PLACE...
INTO BANKRUPTCY.
BECAUSE THE BIG PROBLEM IN THIS RESTAURANT, PINTO,
IS IN THE KITCHEN.
FRESH FROZEN, SLOW THAW.
I THINK THAT PINTO DESERVED
EVERY SINGLE, SOLITARY SECOND
OF THAT ASS-REAMING THAT HE GOT FROM GORDON.
IF THIS WAS YOUR RESTAURANT,
WOULD YOU BE FREEZING EVERYTHING,
PORTIONING IT,
AND THEN DROPPING IT IN BOWLS OF WATER
TO DEFROST IT TO RECOOK IT?
YES OR NO?
NO, I WOULDN'T.
EMBARRASSING!
DO YOU THINK I ENJOYED IT?
STANDING THERE AND LISTENING TO THIS?
YOU KNOW, I'M A PROUD MAN.
GET THE MESSAGE?
NOW SHOW ME YOUR PRIDE!
CHEF.
'CAUSE I'M ING WAITING.
AND UNFORTUNATELY, WHETHER YOU LIKE IT OR NOT,
THE TWO PEOPLE BEHIND YOU,
IT'S THEM YOU'RE DRAGGING DOWN.
THAT'S WHY I'M PISSED.
SO CUT THE.
GET READY FOR SOME CHANGES,
BECAUSE CAFE 36
NEEDS IT URGENTLY.
GOOD NIGHT.
AFTER WITNESSING A NIGHT
OF INEFFICIENT AND BIZARRE COOKING TECHNIQUES,
GORDON'S FIRST PRIORITY IS TO IMPLEMENT CHANGES
IN THE KITCHEN.
IF THERE'S ONE THING THIS RESTAURANT NEEDS RIGHT NOW
IS SOMETHING AUTHENTIC, YES?
YEAH.
THIS RESTAURANT NEEDS
A GOOD RISOTTO.
YOU, YOU, AND ME,
WE'RE GONNA COOK A RISOTTO TOGETHER.
HERE IS ALL OUR FRESH INGREDIENTS.
WHEN I SAY FRESH, I MEAN FRESH.
I BOUGHT THEM MYSELF THIS MORNING.
ARE YOU READY? LET'S GO.
COOKING WITH CHEF RAMSAY,
IT WAS PRESSURE.
IT WAS A LOT OF PRESSURE I WAS ON.
THIS IS JUST A REALLY NICE,
SIMPLE PORCINE RISOTTO.
MUSHROOMS IN.
THEY'RE SAUTéED ALREADY.
FINISHED WITH PARMESAN CHEESE
AND A LITTLE NOB OF BUTTER.
MAKE SURE YOU'RE HAPPY WITH IT.
MUSHROOM RISOTTO.
FIRST CHANGE, YEAH? RISOTTO, YEAH?
SECOND CHANGE.
WE'LL BE TAKING THE PLATES OUT TONIGHT BY HAND.
FASTER, AND NOT RUNNING UP AND DOWN
WITH THIS ING THING
ALL THE WAY UP.
HEY,
WE'RE GONNA CARRY THE PLATES, YEAH,
BY HAND.
WHEN CHEF RAMSAY TOOK THE CARTS OFF THE FLOOR,
IT WAS GREAT.
I HATED 'EM FROM DAY ONE,
SO TO ME, IT WAS, LIKE, YES!
I DO HAVE A USAGE
FOR THE TROLLEYS.
'CAUSE TONIGHT WE'LL COME UP
WITH A GOAT'S CHEESE SALAD
SPECIAL,
WHERE YOU'LL BE DRESSING THE SALAD.
AND WE'LL BE DOING, LIKE, GOAT'S CHEESE FRITTERS.
I ABSOLUTELY LOVE THE IDEA
OF HAVING THE SALAD MADE AT THE TABLE SIDE.
SORT OF A LITTLE BIT OF ENTERTAINMENT
AND SHOWMANSHIP.
YOU ADD MIXED GREENS IN.
TOUCH OF SALT, TOUCH OF PEPPER.
HONEY MUSTARD VINAIGRETTE, YEAH?
OUR GOAT'S CHEESE FRITTERS.
ONE, TWO.
THEN WE GET IT BACK.
SALAD, ON.
MADAME... AND MADAME.
SO, LIGHT, VIBRANT, EXCITING.
AND, MORE IMPORTANTLY,
WE'RE CHANGING TODAY.
WE'RE CHANGING. WE'RE CHANGING.
WE'RE CHANGING BIG TIME, YEAH?
AS GORDON STARTS TO TURN AROUND CAFE 36,
HE KNOWS THAT WHAT REALLY NEEDS TO CHANGE IS TERRY.
I'M GOING TO IDENTIFY YOUR WEAKNESSES
AND IMPROVE YOUR STRENGTHS.
RIGHT.
AND, YOU KNOW, PINTO IS A BIG WEAKNESS.
AND DON'T EVER BE INTIMIDATED BY CONTROLLING CHEFS.
AND YOU GOTTA BE STRONG. RIGHT.
YOU MUST BE STRONG.
ABSOLUTELY.
AND I CAN SEE THAT NOW.
AND I THINK A LOT OF IT WAS
I'M MORE INVOLVED IN,
YOU KNOW, THE MUNDANE, DAILY OPERATION.
THE THINGS THAT I SHOULDN'T BE DOING,
AND NOT WATCHING THE THINGS THAT I SHOULD.
AND I CAN SEE THAT NOW.
WHAT'S AT STAKE IS MY DREAM.
AND I'M NOT GONNA LET ANYBODY TAKE IT AWAY FROM ME.
AND YOU HAVE GOT TO START BEING FIRM.
BECAUSE IF YOU'RE NOT FIRM,
THEY'RE NEVER, EVER, EVER GONNA RESPECT YOU.
NEXT...
I ALMOST FIRED HIM ON THE SPOT.
ORDER WRONG, PINTO.
TEMPERS FLAIR IN THE KITCHEN...
WE JUST GOT TO TALK TO EACH OTHER, GUYS.
THEN ERUPT IN THE DINING ROOM...
CANCEL MY ENTREE.
CANCEL YOUR ENTREE? RIGHT, I'M LEAVING.
PINTO,
EXECUTIVE CHEF, CERTIFIED.
THREATENING THE GRAND REOPENING OF CAFE 36.
WHAT DID WE DO? HOW CAN THIS HAPPEN TO US?
HI, GOOD EVENING.
WELCOME THIS EVENING.
FOUR? WE HAVE YOU RIGHT OVER HERE.
LOTS OF PEOPLE COMING.
ALL RIGHT, LET'S ROCK AND ROLL.
HI, HOW ARE YOU?
HELLO, HOW ARE YOU TONIGHT? GOOD.
THE FEELING GOING INTO SERVICE.
HERE YOU ARE.
GETTING ALL CHARGED UP AND READY TO GO.
LET'S ALL PULL TOGETHER
AND LET'S GET THIS ROLLING.
THE CHEF HAS PREPARED
A PORCINE MUSHROOM RISOTTO TODAY.
MY SPECIAL SALAD IS A GOAT CHEESE FRITTER SALAD.
OKAY.
I'M GONNA HAVE THE FILET, PLEASE.
HOW WOULD YOU LIKE YOUR FILET?
UH, MEDIUM.
OKAY, TAKE CONTROL NOW, YEAH?
YOU LISTEN AND SAY YES OR NO, YEAH?
YES, YES. LET'S GO.
I GOT FILET YOU HAVE MEDIUM ON.
NEW YORK STRIP MEDIUM, YEAH?
WHAT'S NEXT, PLEASE?
CALL, BARNEY.
I GOT CRAB CAKES,
A SMOKED SALMON APPETIZER,
AND AN ONION SOUP, PLEASE.
RIGHT NOW,
I'M PRETTY STRESSED OUT ABOUT TONIGHT.
I DON'T WANT ANYTHING TO GO LIKE LAST NIGHT.
WE'RE TRYING TO MAKE THIS THING
A SMOOTHER OPERATION TONIGHT.
TWO RISOTTO, A TROUT, AND A SCALLOP.
OKAY, GOOD. LET'S GO.
TWO RISOTTO, YES?
FIRST ONE I'VE EVER DONE.
LOOKS GOOD!
THE GOAT CHEESE IS EXCELLENT.
BUT WHILE THE SPECIAL SALADS ARE A HUGE HIT..
THEY HAVEN'T HAD THEIR APPETIZER YET
ON THIS TABLE.
IT'S GONNA BE A FEW MINUTES.
CAFE 36'S CHARACTERISTICALLY SLOW SERVICE
CONTINUES TO LEAVE CUSTOMERS WAITING.
PROBABLY GOOD WITH THAT ONE NOW, YEAH?
TWO SALMON, ONE SHANK, ONE 36 BILL, YES?
WORKING, CHEF.
WORKING, YEAH. HOW LONG?
PINTO, CHANGE THE GEAR.
YOU KNOW WHAT I'M-- CHANGE THE GEAR. YEP.
UNFORTUNATELY, YOU'RE STILL IN NEUTRAL.
I'M SORRY. I DON'T KNOW WHY.
I SWEAR IT SHOULD BE THE NEXT TICKET UP.
I'M TIRED OF WORKING SOME PLACE
WHERE I CAN'T GET THE FOOD OUT.
I CAN'T SERVICE MY CUSTOMERS.
FIVE HAS BEEN WAITING NO LESS
THAN AN HOUR AND 15 TO AN HOUR--
IT'S GONNA BE, LIKE, UH, FIVE MINUTES.
ALL RIGHT, THEY TOLD ME THAT, LIKE, 30 MINUTES AGO.
I SWEAR TO GOD.
I JUST THINK PINTO'S
MAKING THIS CRAP UP AS HE GOES ALONG.
IT'S ALL A LIE.
UNBELIEVABLE. MY GOD.
IT'S VEGGIES FOR ONE-- FOR TWO THERE, PINTO.
YES.
SAY IT OVER AND OVER AGAIN.
FIRST TIME, YOU SAID ONE, THEN TWO, THEN ONE.
NO, I DIDN'T. YOU SAID YOU GOT ONE THERE.
THERE'S TWO VEGGIES.
I SAID IT THREE ING TIMES.
I GOT TO DO. I-I KNOW.
PINTO, SPEED UP OVER HERE.
YES, CHEF.
WORK AS A TEAM, PLEASE.
LAST NIGHT, YOU WORKED AS INDIVIDUALS.
TONIGHT, WE'RE GONNA WORK AS A TEAM, YEAH?
YES, CHEF.
LET'S GO.
I'M NOT HAVING FOOD HANGING AROUND TONIGHT.
THERE'S NO CHANCE.
THEY WERE SEATED BEFORE US.
IT'S BEEN-- IT'S BEEN A WHILE THOUGH.
HOW LONG, BABY.
IT'S GONNA TAKE A FEW MINUTES, BRO.
I CAN'T FIRE ALL THESE PANS.
I JUST CAN'T DO IT.
WE'RE HALFWAY THROUGH SERVICE
AND THE GOOD NEWS IS WE'VE SOLD 42 SALADS,
WHICH IS GREAT.
SADLY, THE BAD NEWS IS THAT BARNEY AND PINTO,
THEY DON'T LIKE EACH OTHER.
AND THAT'S AFFECTING THE SERVICE.
THINGS ARE SLOWING DOWN
AND CUSTOMERS ARE NOW STARTING TO COMPLAIN.
DAMN!
WE SHOULD HAVE ANOTHER NEW YORK MEDIUM.
RIGHT? NO?
YOU GUYS AREN'T EVEN WORKING TOGETHER.
C'MON, BARNEY, YOU GOTTA KEEP IT DRIVING.
DON'T LET IT SINK. LET'S GO.
I DON'T KNOW WHERE WE ARE.
I DON'T KNOW WHAT YOU GUYS ARE FIRING.
YOU HAVEN'T CALLED ANYTHING OUT.
HUH?
I MEAN, I DON'T KNOW WHAT'S GOING ON.
PINTO DOESN'T LISTEN TO ME.
I DON'T--THERE'S GOT TO BE A BETTER SYSTEM
THAN WHAT WE'RE DOING, BECAUSE IT'S NOT WORKING.
IT'S BEEN A LONG WAIT.
THIS ISN'T EVEN HOT.
NOT EVEN THE CENTER'S HOT.
I'LL GO AHEAD AND TAKE THESE.
THIS IS THE ENTREE SIZE PORTION, CORRECT?
THAT'S NOT AN ENTREE.
THAT'S APPETIZER.
PINTO REALLY CAN'T COOK ON THE LINE.
AND PINTO REALLY CAN'T RUN A KITCHEN.
ON THE TICKET,
IT'S GOT "RISOTTO DINNER."
UNBELIEVABLE.
BARNEY, TALK TO YOUR COOK, YEAH?
WE NEED TO MAKE IT A LARGER PORTION.
TOO THICK. POOR SOME MORE STOCK IN THERE.
OKAY, I'LL THIN IT DOWN.
OH, MY GOD.
WE'RE PULLING OUT NOW.
WE'RE GOING DOWN, BOYS.
JUST TWO SECONDS, YOU. YOU AS WELL, YEAH?
JUST COME HERE FOR TWO SECONDS.
I'M NOT DOING THAT IN FRONT OF THE CUSTOMERS.
NONE OF YOU ARE TALKING.
YOU HAVE GOT TO TALK TOGETHER.
HE NEEDS YOU, YEAH? YOU NEED HIM.
SO, WE GO BACK IN THERE,
AND WE WORK AT IT.
IF HE'S SAUTEEING,
YOU'VE GOT TO EXPEDITE.
HE'S TRYING TO EXPEDITE, PLATE, AND COOK.
HE CAN'T GET IN FRONT OF THE TICKETS.
OKAY? NOW, COME ON!
I AGREE ENTIRELY
WITH WHAT CHEF RAMSAY HAD TO SAY
ABOUT OUR PERFORMANCE THIS EVENING.
WE WEREN'T WORKING TOGETHER AS A TEAM,
AND IT HURT US.
IT SHOULD BE UP IN JUST A MOMENT.
ALL RIGHT, THANK YOU.
ALL I'M DOING IS LYING TO PEOPLE RIGHT NOW.
THAT'S IT.
YOU KNOW, I'M SATAN.
WITH SOME OF HIS CUSTOMERS
STILL WAITING FOR THEIR FOOD,
AND OTHERS GIVING UP ALTOGETHER,
BRIAN REACHES HIS BREAKING POINT.
NOW, I GOTTA SAY TWO THINGS THAT ARE REALLY HARD.
YOU'RE HIDING AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING NOW.
YOU WORK FOR ME.
I DON'T WORK FOR YOU.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
I'M SORRY. I DON'T KNOW WHY.
I SWEAR IT SHOULD BE THE NEXT TICKET UP.
TONIGHT, THE WAITERS OF CAFE 36
TOOK A LOT OF HEAT FOR THE PROBLEMS IN THE KITCHEN.
AND BRIAN IS TRULY FRUSTRATED.
NOW, I GOTTA SAY TWO THINGS THAT ARE REALLY HARD.
YOU'RE HIDING AND YOU NEED TO BE FIRED.
LET ME TELL YOU SOMETHING NOW.
YOU WORK FOR ME. I DON'T WORK FOR YOU.
BRIAN MADE SOME VERY HARSH COMMENTS
THAT WERE EXTREMELY OUT OF PLACE.
AND IT MADE ME VERY UPSET TO THE POINT
THAT I ALMOST FIRED HIM ON THE SPOT.
BUT THIS HAS GONE ON WAY TOO FAR.
HE'S NOT--
IF YOU DON'T LIKE WORKING HERE,
THEN KEEP YOUR OPINIONS TO YOURSELF.
I WANT TERRY TO START TELLING EVERYBODY WHAT TO DO,
INSTEAD OF LETTING THE INMATES RUN THE ASYLUM.
YOU'RE A WAITER.
REMEMBER WHO YOU WORK FOR.
AFTER EXPERIENCING YET ANOTHER
DISAPPOINTING DINNER SERVICE,
GORDON IS CURIOUS TO HEAR WHAT THE HEAD CHEF HAS TO SAY.
OKAY, UM...
PINTO, WHAT DO YOU THINK
ABOUT TONIGHT'S SERVICE?
IT WAS--IT WAS EXCELLENT.
IT REALLY WAS.
EVERYBODY GOT INVOLVED.
WHAT KITCHEN WERE YOU IN?
PARDON ME?
UH, BARNEY,
TRUTHFULLY, IS THAT THE WAY
YOU SAW SERVICE TONIGHT?
NO, I THOUGHT IT WAS BAD.
IT WAS REALLY ROUGH.
ONCE AGAIN, COMPLETE DIFFERENT OPINIONS.
YOU'RE RIGHT, THOUGH.
SERVICE WAS TERRIBLE.
NOTHING WAS COMING TOGETHER.
THERE'S NO COMMUNICATION, NO COORDINATION.
NO TEAMWORK.
CUSTOMERS WAITED TONIGHT.
THEY WAITED BIG TIME.
WHAT DID WE DO?
WHAT'S GOING ON? HOW CAN THIS HAPPEN TO US?
WHAT DID WE DO?
LET ME JUST GIVE YOU
THREE MAJOR ISSUES
THAT'S WRONG WITH THIS RESTAURANT.
THE FIRST ISSUE
IS THE SERVICE IS WAY TOO SLOW.
THE SECOND PROBLEM,
THE FOOD IS TOO INCONSISTENT.
INCONSISTENCY
IS A KILLER.
THE THIRD REASON,
AND ONE OF THE MOST IMPORTANT REASONS
WHY THIS RESTAURANT IS NOT BUSY.
IT'S NOT CONTEMPORARY.
A 1970s RESTAURANT TRYING TO COMPETE
IN THE 2008 MARKET.
WE'RE BEHIND THE TIMES.
WE ARE BEHIND THE TIMES.
OKAY, I'M GOING NOW.
I'M WORKING ALL NIGHT.
BY THE TIME I SEE YOU TOMORROW MORNING,
WE SHOULD HAVE A WELL-PUT-TOGETHER PLAN.
GOOD NIGHT.
THAT NIGHT, GORDON AND HIS TEAM WENT TO WORK,
DOING AWAY WITH THE RESTAURANT'S
OLD-FASHIONED AND OUTDATED LOOK,
CREATING A MORE CONTEMPORARY RESTAURANT.
RIGHT, GOOD MORNING. HOW ARE WE FEELING.
OH, I'M THRILLED.
BIG DAY TODAY, YES?
TODAY'S RELAUNCH DAY.
WE'RE GONNA TURN IT AROUND, YEAH,
AND PUT IT BACK ON THE MAP.
IN WE GO.
COME THROUGH, COME THROUGH, COME THROUGH.
HOW COOL IS THIS?
IT'S MODERN.
BEAUTIFUL!
WE'VE GOT A BLACK AND WHITE COLOR THEME.
YES, AND WHO KNEW I LOVED BLACK AND WHITE SO MUCH?
IT'S BEEN BROUGHT UP
INTO THE 21ST CENTURY-- BEAUTIFUL.
IT'S A NEW RESTAURANT.
WHEN I WALKED IN THE DOOR,
I JUST INSTANTLY FELT ALIVE.
WE'VE GOT RID OF THE OLD FUDDY DUDDY STUFF.
AND NOW IT'S A REALLY NICE, SHARP,
CUTTING-EDGE FEEL.
I ABSOLUTELY AM GETTING CHOKED UP.
IT'S JUST... WHAT A DREAM.
HEY, LOOK AT THE PLATES.
NO MORE MISMATCHED CHINA.
ALL THE SAME.
IT'S WONDERFUL.
BEAUTIFUL.
NOW THAT WE HAVE MATCHING PLATES,
IT LOOKED LIKE WE KNOW WHAT WE'RE DOING BACK HERE.
THE BOOTHS HAVE BEEN UPHOLSTERED.
I LOVE THE BLACK.
WE'VE GOT NEW CHANDELIERS.
I'M JUST SO THANKFUL.
IT'S UNBELIEVABLE.
A RESTAURANT CAN'T JUST SURVIVE
ON A NEW DECOR.
YES, IT NEEDS A NEW MENU, YEAH,
TO GO WITH IT.
SO WE'VE GONE MODERN.
YES. FRESH APPROACH.
AND MORE IMPORTANTLY,
WE'VE CONDENSED THE MENU.
I THINK THE KITCHEN SHOULD RESPOND
FAVORABLY TO THE NEW MENU.
UNLESS THEY SCREW IT UP WITH THEIR USUAL ,
IT SHOULD WORK OUT.
IT'S SEASONAL, AS WELL.
WE HAVE EVERYTHING IN SEASON.
I THINK THAT THE NEW MENU
IS GONNA MAKE THE KITCHEN FASTER.
AND BEFORE DINNER, WE'LL MAKE SURE WE TASTE
ONE OF EVERYTHING.
YES?
SO YOU KNOW WHAT YOU'RE SELLING.
TONIGHT,
HEAD CHEF PINTO IS COOKING
FROM THE NEWLY-DESIGNED MENU
AND HAS ONE MORE CHANCE
TO PROVE HIMSELF TO CHEF RAMSAY.
FIRST OF ALL, JUST LOOK AT THE DIFFERENCE.
APPEARANCE, PLATES, PORTION SIZE.
START FROM THE TOP.
ONION SOUP GRATINEE, YEAH?
PERFECT FOR THE WINTER.
CRAB CAKES.
GRILLED CHICKEN SANDWICH.
GRILLED ALBACORE TUNA. MEDITERRANEAN RAGU.
FILET MIGNON TARTARE.
YOU LIKE STEAK TARTARE?
OH, YES. LOVE IT.
AND THEN ONE OF MY FAVORITES,
THE DUCK CONFIT.
HAVE A LITTLE TASTE.
GET FAMILIAR WITH THE TASTE AND TEXTURES.
I LOVE THAT TARTARE.
WONDERFUL.
IT'S A WHOLE NEW BEGINNING,
AND CHEF RAMSAY DID THAT FOR US.
LET'S TAKE ADVANTAGE OF TONIGHT.
AND LET'S SHOW LAGRANGE, YEAH, WHAT WE'RE MADE OF.
WITH THE NEW MENU AND DECOR,
CAROL AND TERRY FACE ONE
OF THE MOST IMPORTANT NIGHTS EVER
AT CAFE 36.
WELL, WELCOME TO THE CAFE 36.
WE'RE GLAD TO HAVE YOU HERE AT OUR GRAND RE-OPENING.
THE PERSONALITY HAS CHANGED.
IT'S MORE CAROL AND TERRY'S.
WHEN THE ORDERS COME IN,
CAN WE CALL OUT THE ORDERS
SO WE'VE COME SOME FORM OF VIBRANCE IN HERE
A LITTLE BIT, YES? YEAH?
WHAT DO YOU THINK OF THE NEW MENU?
I THINK IT'S SHARP.
YEAH, LOOKS GREAT.
GOOD. YEAH, IT'S NIGHT AND DAY.
TONIGHT, WE HAVE TO BE FASTER
AND KEEP THE STANDARDS UP, YES?
RIGHT, CHEF.
BIG, BIG, BIG NIGHT TONIGHT.
AND PERSONALLY, I'VE NEVER, EVER WANTED
A DINNER SERVICE TO WORK AS WELL AS TONIGHT
BECAUSE OF TERRY AND CAROL.
BECAUSE THEY SO DESERVE IT.
AND THEY'RE REALLY ENDEARING.
BUT I HONESTLY HOPE
THAT PINTO DOESN'T SCREW THIS ONE UP.
PLEASE, NOT TONIGHT.
ORDER IN!
ORDER ON, PINTO.
ALL RIGHT, WE'RE COMING UP--
PINTO, ORDER ON.
MARIO, ONE CRAB CAKES.
AS THE ORDERS MAKE THEIR WAY TO THE DINING ROOM...
BRIAN, YOUR FOOD'S HERE.
THE DINNER SERVICE GETS OFF TO A GOOD START.
LOOKS GOOD.
I SEE YOU JUST GOT YOUR ENTREES.
HOW IS EVERYTHING SO FAR?
DELICIOUS. GOOD.
MM.
DELICIOUS.
FRESH FOOD, SIMPLE MENU.
ALL RIGHT, AM I EVER GONNA GET A CRAB CAKE WITH THIS?
RIGHT, TALK TO ME. NEXT TABLE COMING, PLEASE.
MARIO, I GOT FOUR. FOUR CRAB CAKES.
BUT BARELY AN HOUR INTO SERVICE,
AND THE KITCHEN'S BAD HABITS ARE BACK.
TABLE NUMBER, PLEASE. 13, PLEASE.
13, HOW LONG?
UH, SIX MINUTES.
OH, MY GOD. THAT'S STILL NOT READY?
I GOT EVERY BURNER FULL, MAN.
AS SOON AS ONE EMPTIES,
I PUT SOMETHING ELSE ON IT, OKAY?
PINTO, WE HAVE TO GO A LITTLE BIT NOW, YEAH?
WHEN YOU'RE LOOKING AT ALL THESE TICKETS,
SOMETIMES THINGS CAN BE A LITTLE SLOW.
PINTO, IF WE GO QUIET,
NOTHING'S HAPPENING.
WE NEED SOME FORM OF VOICE IN HERE.
PINTO WAS RUNNING THE TICKETS.
WELL, PINTO GOT BEHIND.
BUT HE'S THE CHEF,
AND HE SHOULD BE IN CONTROL OF THE SITUATION.
COME ON, GUYS.
YOU GOTTA TALK TO EACH OTHER.
YES, CHEF.
YOU GOTTA TALK TO EACH OTHER, GUYS.
PINTO.
EXECUTIVE CHEF.
CERTIFIED.
ONCE AGAIN,
PINTO'S INEFFICIENCY IN THE KITCHEN
IS UPSETTING BOTH CUSTOMERS...
WE WANNA EAT!
AND STAFF.
I'M JUST PISSED OFF.
I JUST CAN'T TAKE THIS, MAN.
I HOPE TERRY STRAIGHTENS THIS OUT.
THE REAL PROBLEM RIGHT NOW
IS THEY CAN'T SEEM TO FINISH ANY FOOD BACK THERE.
IT'S JUST LIKE REALLY BAD SEX.
IT KEEPS GOING ON AND ON.
AND AT SOME POINT,
YOU JUST WISH IT WOULD BE OVER.
CANCEL YOUR ENTREE? RIGHT, I'M LEAVING.
IT'S BEEN MORE THAN FAIR.
IT'S BEEN 6:30. 3 1/2 HOURS.
IT'S BEEN 3 1/2 HOURS.
YEAH, IT'S A LITTLE-- I GOT A PORK CHOP.
IT'S A LITTLE HECTIC TONIGHT.
PINTO'S--HE'S GOTTA GO.
JUST STANDING THERE, DOING NOTHING.
I KNOW. I AGREE.
NOBODY'S COMMUNICATING.
NO ONE'S EVEN STEPPING UP TO THE MARK.
AND WATCH WHAT BARNEY'S DOING.
BARNEY'S NOW TRYING TO READ THE TICKETS,
COOK, SAUTEE, AND EXPEDITE.
IT'S NOT A TEAM EFFORT.
AND PINTO IS JUST TRYING TO DRESS A SALAD.
NOT GOOD ENOUGH. THAT'S NOT A TEAM EFFORT.
I CAN SEE IT FROM--
NOTHING'S BEING DIRECTED.
IT'S NOT. THERE'S NO COMMUNICATION.
UNBELIEVABLE.
GORDON RAMSAY REALLY DID GIVE ME
A SWIFT KICK IN THE BUTT
TO SAY, YOU KNOW, "WAKE UP.
"IF YOU'RE GONNA HAVE YOUR BUSINESS BE A SUCCESS,
YOU HAVE TO TAKE CHARGE."
WHAT ARE WE WAITING ON? WHERE ARE WE AT?
I NEED THOSE TWO CRAB CAKES RIGHT NOW. COMING UP.
ALL RIGHT, COME ON, GUYS.
I NEED TO GET THIS FOOD OUT.
I GOT TABLES I GOTTA TURN.
WE CAN'T FALL BEHIND.
THANK YOU, EDDIE. GO.
ALL RIGHT, TALK TO ME. WHAT'S NEXT?
WITH TERRY FINALLY STAYING
ON TOP OF HIS CHEF...
TWO STEAK TARTARE.
APPLE SALAD. CRAB CAKE.
THE KITCHEN GETS BACK ON TRACK.
CHEERS. CHEERS.
WE GOT OUR FOOD. THANK YOU.
TWO SALMON.
I GOT TWO SALMON IN THE OVEN.
OKAY, BEAUTIFUL.
KEEP IT COMING, GUYS.
I GOTTA GET THIS DINING ROOM TURNED OVER.
WE GOT A LOT OF PEOPLE WAITING.
I THINK TERRY'S EYES HAVE BEEN OPENED UP.
TWO RISOTTOS.
TWO RISOTTO PLATE RIGHT THERE.
YOU SHOULD GIVE EVERYBODY THE BENEFIT OF THE DOUBT.
BUT YOU SHOULD ALSO DEMAND PERFORMANCE OUT OF THEM.
THAT'S ALL I WANT. IT'S JUST COMMUNICATION.
FOR THE FIRST TIME SINCE GORDON'S ARRIVAL,
THE BACK OF THE HOUSE...
LET'S SEE IF WE CAN FINISH THESE LAST TWO TABLES STRONG,
SHALL WE, YEAH?
YIPPEE.
LET'S GO.
IS IN SYNC WITH THE FRONT.
I'M FOLLOWING.
HEAR, HEAR TO TERRY.
TERRY AND CAROL. SALUD.
AND IT WAS TERRY WHO MADE IT HAPPEN.
YOU HAVE A BEAUTIFUL RESTAURANT.
THANK YOU. IT IS.
IT'S SO MUCH MORE BEAUTIFUL.
AND AMAZING, AMAZING, AMAZING POTENTIAL.
IT'S VERY RARE YOU COME ACROSS A COUPLE
TODAY IN THIS INDUSTRY,
ON THE BACK OF THE COMMITMENT IT TAKES.
THE SACRIFICE, THE PERSONAL LIFE.
YOU'RE SO UNSELFISH, IT'S UNTRUE.
AND YOU'RE SO PERFECT FOR EACH OTHER.
IT'S EXTRAORDINARY.
AND THAT'S QUITE RARE.
AND I REALLY MEAN THAT.
I CANNOT TELL YOU WHAT TO DO
WITH PINTO, BUT YOU KNOW MY FEELINGS.
ABSOLUTELY DO.
BUT WHEN YOU MAKE A DECISION,
I HOPE TO HELL
THAT YOU DON'T MAKE IT TOO LATE.
YOU TALKED ABOUT CHANGE, YOU KNOW?
AND THAT WE HAVE TO DO THAT.
AND I CAN'T, YOU KNOW, HOLD BACK ANY LONGER.
THERE'S NO MORE OLDIES ON THE RADIO.
NO MORE--
THE BIGGEST THING I'VE LEARNED
IS I HAVE TO DEFINITELY BE MORE AGGRESSIVE
IN RUNNING MY BUSINESS.
I HAVE TO TAKE FULL CHARGE.
AND I HAVE TO CHANGE.
AND I'VE ALREADY CHANGED.
YOU'VE DONE SO MUCH FOR US.
YES.
AND THIS
JUST AN INCREDIBLE FEELING
THAT YOU'VE DONE THAT FOR US.
TO GET RID OF THE OLD.
YOU SAID WE HAD TO GET RID OF THE OLD.
AND BACK FROM THE '30s.
YES.
30 YEARS AGO. YEAH, SO WE GOT YOU THIS.
OH, YOU GUYS.
SO, THIS IS FROM OUR OWN PERSONAL WINE COLLECTION.
OH, THAT'S CRAZY.
OH, MY GOD. I CAN'T TAKE THAT.
COME ON, THAT'S A BOTTLE
OF CHATEAU D'YQUEM 1976.
IT'S 30 YEARS AGO. WE'RE PAST THAT.
YOU SAID OUT WITH 30 YEARS AGO, SO WE'RE PASSING IT.
OH, GOD.
CAN I KEEP IT HERE
FOR WHEN I COME BACK?
ABSOLUTELY.
AND...
WHEN I COME BACK, WE CAN HAVE A GLASS TOGETHER.
WE WOULD LOVE THAT.
WOULD YOU?
YES. ABSOLUTELY.
MY GOD, YOU TWO. YOU TWO, HONESTLY.
HONESTLY, YOU'RE LIKE THE MOST PERFECT WOMAN TO HAVE.
UNBELIEVABLE. RIGHT.
THANK YOU SO MUCH.
OH, DEAR. GOOD LUCK, SIR.
THANK YOU. YES, YOU--
YOU KNOW THAT?
YOU STAND STRONG.
AND YOU LISTEN TO THIS LADY, YES?
SHE'S THE LOVE OF MY LIFE.
GOOD TO SEE YOU.
THANK YOU SO MUCH.
THERE'S ABSOLUTELY, UH,
A LIGHT AT THE END OF THE TUNNEL.
AND, IN FACT, IT'S BIGGER THAN JUST A LIGHT.
I THINK THERE'S A WHOLE SUNSHINE COMING OUT.
BEST WISHES, YES?
THANK YOU.
OKAY.
WE GOT WORK TO DO, RIGHT?
YEAH, WE DO. NO, THEYDO.
THAT'S TOUGH. REALLY TOUGH.
WHAT CAN YOU SAY ABOUT A COUPLE
THAT'S SACRIFICED SO MUCH
TO GET WHAT THEY HAVE TODAY?
AND WHAT CAN YOU SAY ABOUT A COUPLE
THAT ARE SO DEVOTED TO EACH OTHER?
INCREDIBLE.
I KNOW WHAT YOUCANSAY.
DAMN, I HOPE THEY SUCCEED
'CAUSE THEY DESERVE TO...
SO MUCH.
THERE IS ONE LAST FOOTNOTE TO THIS STORY.
RELAUNCH NIGHT WAS THE LAST NIGHT
PINTO WORKED AT CAFE 36.
HE LEFT THE VERY NEXT DAY...
AND BARNEY WAS PROMOTED TO HEAD CHEF.