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Gordon Finds The WORST Kitchens | Hotel Hell | Gordon Ramsay
Gordon Finds The WORST Kitchens | Hotel Hell | Gordon Ramsay
Gordon Ramsay
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31:18 · Jun 10, 2026
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At
lunch,
I
was
very
disappointed
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0:00
At lunch, I was very disappointed
0:02
that Brian falsely advertises fresh fish on his menu.
0:06
I want to learn more about how involved he is
0:07
as an owner during an evening at the Beachfront.
0:10
>> Checking in, Susan Addison.
0:12
Can I go ahead and set you up with something to drink?
0:18
>> Okay.
0:18
Smokers if you've got them.
0:20
Okay, then.
0:21
>> Hey, chef.
0:21
>> Uh, just give give us a little quick run through how the line works.
0:24
>> Well, normally I run the pass and expo.
0:26
>> Chef, I'll take care of this.
0:27
Boom, boom, boom.
0:29
>> You use the pass through the saute guy and then the fry guy.
0:32
>> Working with Ben, I can't really tell you what he does.
0:37
>> Where's Brian?
0:39
>> Don't know, chef.
0:39
>> And Brian would just avoid them instead of trying to get to the
0:43
root of the problem,
0:44
and I think that in itself is a problem.
0:48
>> How long have you been here?
0:49
>> Uh, since last December.
0:51
>> Oh, wow.
0:51
So, you've been here a long time.
0:52
>> Yeah.
0:52
>> In your mind, what do you think the major problems are?
0:54
>> Lack of consistency, as a matter of fact, and lack of structure.
0:58
>> Yeah, I saw that at lunchtime.
0:59
>> Yeah.
1:00
And I found out about the fish not being so fresh.
1:03
>> How can you not sell fresh fish when you're on the beach?
1:05
>> That's our motto, fresh fish.
1:07
>> So, how many of you think understand that we're selling frozen fish?
1:11
>> They probably don't.
1:12
>> No.
1:12
>> Cuz I don't think the servers are telling them.
1:15
>> No.
1:15
Meanwhile, the customers disappear.
1:18
>> Yeah.
1:18
>> Thank you.
1:18
Great update.
1:19
Thank you.
1:20
Brian, how many of these customers in tonight know that you're serving frozen food?
1:25
>> You know, they don't really know how the the market works,
1:27
so probably none of them.
1:28
>> They don't know how the market works. >> they don't understand that.
1:31
>> How are you?
1:32
>> Good.
1:32
How are you?
1:33
>> Do you think we should be serving frozen food tonight or fresh fish?
1:36
>> Fresh.
1:36
>> Fresh.
1:37
>> Fresh.
1:37
Why fresh?
1:37
>> Well, we're on the beach.
1:40
>> Well, why don't you explain to him tonight
1:41
that you changed things 4 months ago
1:43
and we're not serving fresh fish anymore,
1:45
we're serving frozen?
1:47
Man up.
1:47
>> So, uh, just a few months ago we switched from some of our
1:50
fresh products to some of our frozen seafood products.
1:52
>> Well, why would you do that?
1:54
>> They're quality products, they just aren't the best of quality
1:56
that you would expect from,
1:57
you know, the Pelican Seafood Market.
1:59
>> They're quality frozen products.
2:01
>> Yeah, it's it's a cost thing,
2:02
so >> When I come out to somewhere like this,
2:05
being on the beach >> Of course.
2:06
>> I would hope have fresh fish.
2:08
>> Where is this freezer?
2:10
It's around here.
2:11
Where you keep it frozen?
2:12
>> Right down here, Gordon.
2:13
>> Let's have a look.
2:15
So, this is the frozen bit here.
2:18
What's that?
2:20
Frozen avocado.
2:22
Are we not in Florida?
2:27
And you can't make fresh avocado?
2:32
>> Dude, this is >> Where's the freezer?
2:35
Excuse me.
2:37
>> Main walk-in.
2:38
>> Wow, wow, wow.
2:40
When was the last time you were in here?
2:42
>> I come in here once a week at least, and I kind of,
2:45
you know, just kind of look around or whatever.
2:48
>> What is this?
2:51
Wow.
2:51
Oh, man.
2:53
Look at that.
2:54
The water's gone slimy.
2:57
And you come in here once a week.
3:00
>> Yeah.
3:00
>> What is that?
3:03
Oh, boy. hell.
3:07
What is that?
3:09
>> Pina Colada.
3:12
>> Pina Colada?
3:13
>> Why it's like that, I have no idea.
3:15
>> It's festered.
3:16
It's it's it's off.
3:17
It's bubbling.
3:21
Oh, man.
3:23
>> That's terrible.
3:24
>> >> Trash, please.
3:25
Trash.
3:27
>> >> James, the trash, please, now.
3:29
>> Pina Colada.
3:30
>> Right down the drain.
3:31
>> By the bucketload in the walk-in fridge.
3:38
I mean, who in the hell operates like this?
3:42
>> Gordon, this is Chef Ben's job.
3:43
He's the executive chef.
3:45
>> He's the executive chef.
3:46
And you made him that executive chef, right?
3:48
>> Sure, I did.
3:49
>> How do How do now?
3:52
What's that?
3:53
>> Tuna burger.
3:54
>> That's from the burger?
3:55
>> Yes, it is.
3:56
>> Oh my gosh, seriously?
4:04
>> >> Hi.
4:04
>> So far, I've learned
4:05
that Dave and Didi have checked out
4:07
and Zach just doesn't want to be here.
4:09
Tonight at dinner service,
4:11
I'm curious to see if Dave is actually holding Gina back in the kitchen.
4:18
Um So, Gina, explain the line.
4:19
That's >> I work in the back.
4:21
I work right here in the saute area.
4:23
>> And then >> I'm in the center section doing the burgers, the steaks.
4:26
>> And Zach?
4:27
>> He mostly stands behind the bar.
4:28
>> So, he's not the restaurant manager then.
4:29
He's a barman.
4:30
>> He's supposed to be.
4:33
>> He went from the bottom to the top this summer.
4:35
Nothing in between.
4:36
>> But you don't get support from him.
4:37
>> Doesn't know how to.
4:40
>> Doesn't know how to.
4:42
What's the microwave for, Gina?
4:44
>> Uh to heat the dip up.
4:46
Not my choice, but not my choice to do a lot of things.
4:50
>> Wow.
4:50
>> You're the chef, right?
4:52
>> Yes.
4:52
>> So, what you say goes, no?
4:53
>> Should be, chef.
5:03
>> Jesus Christ.
5:08
>> Why?
5:08
>> Ask.
5:08
Did you make that?
5:09
>> No.
5:09
>> What is that?
5:10
>> It's some kind of cheesecake that Gina made. >> cheesecake.
5:13
>> Looks like a landmine.
5:14
What year is that from?
5:15
>> Like 1876.
5:20
>> Wow.
5:20
>> Next ticket.
5:21
Karina, please.
5:23
Your salad will be right up.
5:24
>> Full time or part time?
5:27
Is it okay to chew gum in front of customers
5:29
or Dave just lets it go on?
5:32
>> Um probably not okay.
5:34
>> No, it's very gross.
5:36
And Zach, I know you can't tell staff what to do,
5:38
but uh this young lady's chewing gum.
5:39
I just I don't know.
5:41
>> You're right.
5:41
Yes.
5:42
>> No, I know, but um is She's not chewing gum.
5:48
No, yes.
5:49
So, Yeah, it's not typical.
5:51
Laura, please shoot spit your gum out.
5:53
Thank you.
5:54
>> Thank you.
5:54
>> Are you okay?
5:55
>> Yeah, I'm fine.
5:56
>> You sure?
5:57
>> Yeah, you're good.
5:58
>> What's going on here?
5:59
>> Yeah, you're right.
5:59
She didn't have a gun.
6:00
Absolutely.
6:03
Excuse me for just 1 second.
6:06
>> What the What's going on everybody?
6:10
>> Curry that I'm putting on the second, chef.
6:12
>> But don't you talk to each other?
6:13
>> So, the food can hit the window at the same time.
6:16
If you open up and talk to Art,
6:17
then Art can take the sauce out of the container
6:19
and heat it up in a pot.
6:21
>> Yeah.
6:21
You hand it to me, I can do it right here.
6:22
I got lots of time.
6:23
>> I'm doing it.
6:24
>> Man, for a tiny kitchen trying to expedite this food,
6:28
it so never needs to be this hard.
6:29
You know that, Gina?
6:31
You don't like talking, do you?
6:32
>> Um, it's hard for me when I'm working.
6:34
I'm sorry.
6:35
>> But you're doing desserts.
6:36
Can't the young man do the desserts?
6:38
>> Yes.
6:39
I know everyone tells me that I need to relinquish responsibility.
6:42
>> Guys, I'm more capable.
6:43
He can slice a cheesecake with a nice slice.
6:45
>> Yes, chef.
6:46
Anyone can do it.
6:46
>> But you prefer wasting time doing it yourself.
6:48
>> I know.
6:49
>> Just as it couldn't get any worse.
6:51
The problem with this lodge is becoming more apparent.
6:54
>> >> There's just no communication.
6:56
Gina doesn't speak to the kitchen.
6:58
Dave and Didi ignore the problems,
6:59
and Zach just doesn't know how to take command.
7:03
Oh, man.
7:04
So dysfunctional.
7:06
>> Yes, my chicken is overcooked.
7:08
Oh, is it?
7:15
>> What did she say?
7:16
>> The chicken breast.
7:18
>> Cool.
7:18
>> Gina, the chicken is cold.
7:19
She'd like a new chicken breast.
7:20
Something like that.
7:23
Absolutely.
7:23
New chicken breast, please.
7:27
>> Just stop for 2 seconds.
7:28
>> Yes, sir.
7:29
>> Zach, get me Art, well, I just want you to touch that.
7:35
Touch it.
7:36
>> It's ice cold.
7:37
>> It's ice cold?
7:38
>> >> That's what we resulted in sending.
7:40
You're just drowned, way over your head, a mess, a big mess.
7:44
M E double S.
7:46
Oh man.
7:52
No, this is a joke.
7:53
This is terrible.
7:54
A boiled burger.
7:55
I'm appalled to learn that the town's in boils pre-cooked burgers.
8:00
Brenda.
8:01
Well, just show me the table with the burger.
8:03
And what's more frustrating is how Karen doesn't think there is anything wrong with
8:06
that.
8:07
Come with me two seconds.
8:08
I'm going to show you something.
8:11
Perfect.
8:11
Let me check that out.
8:13
So, that's your burger.
8:14
Out of respect as a customer,
8:16
I'm not going to sit and watch you eat that Let me show you.
8:21
So, to the chef.
8:23
>> Yes.
8:23
>> Can you just explain how you cook that?
8:25
>> We pre-cook it.
8:26
>> No, start from the top, please.
8:27
I'm not going to let you eat that.
8:28
>> We um pre-cook them.
8:30
>> You made the burger when?
8:32
>> Um yeah, when were the burgers made?
8:34
>> Yesterday, I believe.
8:35
>> Yesterday.
8:36
Just explain how you reheated them for the gentleman.
8:40
>> I reheat them.
8:40
I put I put water in there and I put the burger in there.
8:44
>> Well, you expecting a fresh burger or some reheated from yesterday?
8:46
You were.
8:47
>> I will give you a fresh burger.
8:48
>> My apologies, thank you.
8:50
>> I'm sorry, sir.
8:51
>> Okay, this ticket refused their food.
8:55
Okay.
8:55
>> Young man.
8:57
Out of respect for our guests,
8:59
take the ladies outside and show where we keep the freezers, Ken.
9:01
Ladies and gentlemen, just bear with us for two minutes,
9:03
but he's going to show you something I I'd like you to see.
9:05
>> So, just follow me.
9:07
It's just right down here.
9:10
Watch here.
9:11
>> Watch here?
9:12
>> Yes.
9:12
Um right here next to the trash, yes.
9:15
Um this this is our lasagna.
9:18
This is our trout.
9:20
We got more sausage, ice cream.
9:22
These are your eggrolls right there.
9:24
>> So, I just had frozen eggrolls from here.
9:27
>> Yes.
9:27
Yes, ma'am.
9:28
Yes, ma'am.
9:29
We've got two freezers and then everything's scattered.
9:31
Very cluttered.
9:32
I mean, you Karen has always uh looked at this as her home.
9:35
Obviously, it is embarrassing, but it's a serious situation that needs to be solved.
9:39
>> You okay?
9:40
>> Yeah.
9:40
>> I'm sorry.
9:42
>> >> Yeah.
9:42
>> It's okay, but I think I I just cancel my order.
9:46
>> My apologies.
9:47
I discovered that today and I out of respect for you as customers,
9:50
I can't sit here and fake you eating that So,
9:53
I'm hoping that you can skip around the menu
9:55
and order something a little bit more >> Thank you. >> keeping.
9:57
My apologies.
9:58
Thank you.
9:58
>> Thank you so much.
9:59
>> Didn't you have purple glasses earlier?
10:01
>> They are.
10:02
>> They are.
10:03
>> Oh, that is so cool.
10:04
Cuz they look like they're dark brown or black.
10:07
>> Oh, they had the light.
10:08
>> That is so cool.
10:10
>> This is insane.
10:11
>> Yeah.
10:12
Sarah claims to work at the Townsend.
10:14
>> Here's a free postcard for everybody.
10:15
>> When I go to serve tables, she randomly show up, will talk to tables.
10:19
Um I've seen her frustrate people.
10:22
>> Sarah.
10:22
>> I don't know what to >> Miss uh >> Is someone calling me?
10:25
I have to go.
10:27
>> Me?
10:27
>> Yes, sir.
10:28
>> They don't need to hear your life story.
10:30
They want to sit and have a romantic drink on the terrace.
10:33
Leave them alone.
10:34
>> Okay, I'm I'm leaving now.
10:35
>> In and out.
10:36
There are other tables.
10:40
Man.
10:40
>> Okay.
10:41
We're going to need a rotisserie chicken.
10:46
>> Best rotisserie chicken.
10:46
You get it from the freezer.
10:54
>> Yep.
10:54
>> Disgusting.
10:54
Explain the rotisserie chicken, please.
10:56
>> Show the table.
10:57
>> Yeah.
10:57
>> This is the dish of the day.
10:58
It's our rotisserie chicken.
11:01
It was roasted 6 months ago in a grocery store
11:04
and we're serving it for $12.
11:06
>> On the menu, it's got rotisserie chicken.
11:08
>> Yeah.
11:09
Can I get >> them at a grocery store.
11:10
>> Yes.
11:11
Mhm.
11:12
>> And you freeze them and you reheat them in the microwave.
11:15
>> Not in the microwave.
11:17
>> It went in the microwave.
11:18
What is going on here?
11:21
>> Well, we have a menu and we just do it.
11:25
>> I mean, no, it's just pathetic.
11:27
How many of your guests tonight think that their chicken's been roasted in house?
11:30
>> Maybe half.
11:32
>> Let's just Let me come in and let's let's double-check.
11:35
Ladies and gentlemen, I'm so sorry.
11:36
Can I just have your attention 30 seconds?
11:38
How many of you
11:39
if you're going to order the roast chicken this evening would expect it to
11:42
be fresh roasted in-house?
11:45
Could you raise your hands, please?
11:47
I think it's everybody.
11:52
>> Uh Gordon, this is the worst restaurant I ever worked in in my life.
11:55
>> Practices are the problem.
11:57
>> Right.
11:57
>> The sort of the way that everyone's walking around in denial.
12:00
But there's no But there's no standards, though.
12:03
You're not maintaining a level that they deserve.
12:06
>> Yeah, I know that.
12:07
I know that, Chef.
12:08
>> So, why have you become like a zombie and following her motions?
12:11
>> I'm not I would I'm trying to fix this. >> given up?
12:14
>> No, I have not given up.
12:16
I have not given up.
12:17
>> You're just as bad
12:18
as she is if you don't put your foot down
12:20
and say no.
12:20
>> I tell her no.
12:21
No.
12:22
No.
12:22
No.
12:23
No.
12:23
No.
12:24
No.
12:24
And she keeps on doing it.
12:26
>> Someone needs to draw a line.
12:28
>> I have drawn a line.
12:31
It doesn't matter.
12:34
I can only do so much, Gordon.
12:36
This is not my place.
12:38
>> Uh my apologies, ladies and gentlemen.
12:39
I'm so sorry.
12:41
>> Sorry.
12:41
>> What a joke.
12:44
Have you seen any of this stuff going on here?
12:46
Do you have any idea what's going on?
12:48
What's this?
12:50
>> Pre-cooked bacon.
12:51
>> Pre-cooked from when?
12:53
>> It's dated.
12:54
They They do it every day, just about.
12:56
>> No, they don't.
12:57
When was that cooked?
12:59
That's not today.
13:01
>> They did Honestly, let's see what it says.
13:03
10/31.
13:03
>> We're in November the 6th now.
13:07
This is insane.
13:09
Look at that in there.
13:11
Don't you drain that or it just sits there in its blood?
13:17
And in here?
13:18
>> That's all freezer.
13:23
>> What is that?
13:26
What's that noise?
13:27
>> That's the fan.
13:31
>> What a nightmare.
13:35
Hey Karen, you've got no idea that this is going on like this?
13:41
What is that in there?
13:41
>> That's dishwater.
13:43
>> No, that's french fries in there.
13:45
>> French fries?
13:46
Why is the water so dirty?
13:49
>> Nobody didn't change it.
13:51
>> Sorry?
13:51
>> Nobody didn't change it, sir.
13:53
>> But you're cooking fries tonight in that water.
13:57
I saw them fill up the fryer twice.
14:00
>> This sucks.
14:02
>> Where did you get the ham from?
14:04
>> She bought it at the store.
14:06
>> Holy crap.
14:07
>> It's a spiral cut.
14:09
They cut it and put it in here.
14:11
And then I use it for side of ham for breakfast.
14:16
>> When was the last time this was cleaned?
14:18
>> Uh last year when I cleaned this, chef.
14:21
>> Last year when we cleaned the oven.
14:23
>> We're in November.
14:27
>> Last year?
14:28
>> Yes, sir.
14:30
I asked Karen.
14:31
I said, "Karen, we need to shut down
14:32
so we we we got to we got to do maintenance."
14:37
>> Look at the mess.
14:40
Why have you let it go like this?
14:44
>> I didn't know that they were doing things that were not >> Karen, you >> No,
14:49
but let listen to me, Jeff.
14:50
>> Just stop bullshitting the guy, okay?
14:53
Let's tell him the truth here.
14:55
Okay?
14:55
I asked for some new equipment.
14:58
I can't get no new equipment.
14:59
Why not?
15:00
I've been here for 4 years.
15:01
I've been asking for new equipment.
15:03
I can't work with this here.
15:05
Look.
15:06
Look at that.
15:07
What piss.
15:10
I've been asking for the I asked for new equipment.
15:12
How long do you think this shit's going to last?
15:14
It ain't going to last forever.
15:16
I'm just so fed up with every damn thing.
15:20
I can't get no help.
15:22
Me and Jill pulled you out of this.
15:24
And now I ask for some help with some equipment
15:27
that you can't spend no
15:28
but >> But this is working
15:32
and that's working.
15:33
>> Look at this Look at this.
15:43
Tired of the damn line.
15:48
>> Tonight is crucial
15:49
because I need to get my eyes on how Jonathan
15:51
and Lisa are running the hotel since both of them seem to be on
15:54
different pages.
15:56
>> Can I uh get you beverages to start with?
15:57
>> We're getting some wine.
15:58
>> Okay.
15:59
I was I was thinking cosmos but wine is fine.
16:03
>> There's so much stuff in here.
16:04
I've never seen a kitchen so cluttered.
16:06
>> It's been worse, believe it or not.
16:08
>> How come the food just sits there?
16:09
>> Right at the moment our timing is really not at all good.
16:13
>> What are these for, Jonathan?
16:15
>> Those are little pre-meals.
16:16
Little cracker, little piece of cheese.
16:19
>> Pre-meals?
16:19
Are you going to get rid of all of this?
16:21
>> Uh to get rid of?
16:22
>> Yeah, I trash.
16:24
>> Oh.
16:24
>> Uh you can't serve that on a paper for customers to eat.
16:29
You can't ask them to dip into a doily with a cracker.
16:33
And then a flower and yum yum yum yum.
16:35
It's just no, it's a bit up, do you know what I mean?
16:37
It's not your place but it's just a bit weird.
16:44
You okay?
16:44
>> Yeah.
16:45
No, I'm fine.
16:46
I'm okay.
16:47
>> When were the chickens roasted?
16:48
>> Two days ago.
16:50
That's the last of them.
16:51
>> Why do we roast them two days in advance?
16:53
>> They're delivered twice a week.
16:55
They're cooked off the delivery day.
16:57
>> What kind of impression do you think you're sending out to your customers
17:01
when that chicken's roasted two days before they come?
17:12
When do you think this chicken was roasted?
17:15
You ordered it. >> goodness, I hope it was today.
17:17
>> It was roasted 2 and 1/2 days ago.
17:19
>> I am not happy to hear that at all.
17:22
>> That was going to be dry as a dog's bone.
17:24
But anyway, try to enjoy.
17:26
>> Okay, thank you so much.
17:26
>> I don't feel well anymore.
17:27
Thank you.
17:28
I was right.
17:29
They've been coming for 12 years.
17:32
You need to just seriously just focus on getting this night done.
17:34
And they sit there all smug.
17:36
I want to kick them out right now.
17:38
Do you want us to take the food back?
17:40
I mean, this is like so disappointing that you guys feel this way.
17:43
I thought we were friends
17:44
and I I thought you would maybe told us
17:46
if you felt the food sucked
17:47
that much.
17:48
You know, it's really gosh,
17:49
I feel I feel like I want to pass out right now. >> hell.
17:54
Um so, the lady you were just talking to over there had no idea
17:58
our chicken was roasted 2
17:59
and 1/2 days ago.
18:01
>> It was roasted 2 and 1/2 days ago?
18:03
>> Yeah.
18:03
>> I didn't know that.
18:04
>> Okay, fine.
18:04
>> I mean, it's not my business with him and the kitchen.
18:06
>> I'm just I'm just going to need you to so defensive.
18:09
>> There's a thousand different ways to make spätzle.
18:10
>> Got nothing to do with that.
18:12
I'm talking about the chicken. >> mean,
18:14
I I'd love to find out the proper >> Chicken.
18:16
I'm talking about the chicken.
18:17
>> Yeah, well, >> Making excuses again.
18:20
No.
18:21
Nothing resonates with you, does it?
18:23
Nothing >> It certainly does.
18:24
Actually, it all does.
18:29
>> What in the hell?
18:30
>> I just wanted to keep it together tonight.
18:33
That's all.
18:35
Oh, crazy.
18:37
>> Are you like manic or something?
18:39
>> I'm manic.
18:39
Yes, I am right now.
18:42
How's it going, guys?
18:43
>> Uh something between shitty and awful.
18:45
What does it mean when you feel like an elephant sitting on your chest?
18:48
>> Oh, you don't have a heart.
18:49
You can't have a heart attack.
18:51
>> Are you hungry, Gordon?
18:52
>> What is this?
18:56
>> That is bacon.
18:57
Should be on a different shelf.
18:59
>> And this here?
19:00
>> That shouldn't be thrown there, either.
19:05
>> What's that?
19:05
>> Beer batter for the beer battered shrimp.
19:07
That should be thrown out.
19:10
>> And this one?
19:11
Can we just stack that on top?
19:12
>> Sure, put it >> right on top.
19:13
>> What is all this?
19:18
>> That was bacon.
19:21
>> I know, I know.
19:22
>> But that's okay.
19:23
>> No, why is it in your fridge like this?
19:25
>> I dropped it one shelf below.
19:27
Instead of putting where it belonged, I put it on the corner.
19:29
Normally, these things are pretty orderly.
19:31
This is a complete >> And what's that?
19:35
>> Corned beef.
19:37
>> Let's Let's get outside.
19:39
Let's get outside.
19:40
Let's get outside.
19:43
>> Gentlemen, I have one order for you.
19:45
It's just the first course on the first table.
19:47
It's just two soup of the days.
19:49
Thank you.
19:52
>> Okay, who's next?
19:55
>> I got all the soups, all right?
19:57
>> Your first thing is this.
19:58
It's a apple pear noblit blue cheese and a eggplant stack.
20:07
Where's the apple pear?
20:08
Can Can we get this out?
20:10
>> Why is she doing this?
20:11
Is she always on the hot plate?
20:12
>> She is.
20:12
She's never quiet.
20:13
>> Which ones are done?
20:14
Can you guys take those down?
20:15
Is this done?
20:17
>> No, I've taken my stuff down.
20:18
This is done.
20:19
>> Yeah.
20:19
>> Wow, it's a little aggie veal.
20:22
>> Guys, waiting on the eggplant >> Miranda.
20:25
It's coming.
20:25
We're working it hard.
20:26
They're making us nervous.
20:28
>> Oh my goodness.
20:29
Carlie, Carlie.
20:32
What?
20:32
I'm coming.
20:33
What is that?
20:33
>> Put this here.
20:34
Take this.
20:34
This is yours.
20:36
>> No, that is my New York >> >> This is craziness.
20:41
>> Who's doing the cauliflower?
20:44
>> Are you cooking the cauliflower now?
20:51
>> Yes.
20:51
I know she >> Let's talk to you.
20:53
>> Where's the Can you flip this?
20:59
>> And what's she doing cooking?
21:00
>> I have no idea.
21:01
>> Does she normally cook?
21:03
>> Yeah.
21:03
>> This is crazy.
21:04
Absolutely crazy.
21:11
What a mess.
21:14
Wheels are stuck.
21:15
It's just sliding on the grease.
21:21
Oh god.
21:21
That is gross.
21:23
Brenda, you got 2 seconds?
21:25
>> Sure.
21:25
>> Just stand behind there, will you?
21:27
>> Oh my goodness.
21:28
>> Just don't Please stand behind there.
21:29
I'm I'm >> What is this?
21:37
Mateo, you guys just cleaned this.
21:38
Is this from today?
21:41
>> I don't even know what's back there, Brenda.
21:45
>> What?
21:45
When was that cleaned?
21:46
>> It's They just cleaned it 2 days ago.
21:48
They just spilled everything there.
21:50
>> Come here.
21:51
I know hand on heart, that is not from yesterday.
21:57
That is not from yesterday.
21:59
What's that up there?
22:00
Seriously.
22:01
Watch your eyes.
22:01
Watch your eyes.
22:04
Who cleans this Who is it?
22:09
>> Since I've been here, no one's cleaned it.
22:11
>> Since you've been here >> No one's cleaned it.
22:12
>> I appreciate your honesty.
22:17
Brenda.
22:17
>> Yeah.
22:17
Yes, they >> Since he's been here, he's never cleaned it.
22:22
This place is disgusting.
22:27
And this?
22:30
>> Well, I I told Gordon I don't come and do this.
22:33
>> You don't what?
22:33
>> I trust them
22:34
that they would clean it
22:35
that they are You You guys cleaned the floor the other day,
22:39
didn't you?
22:40
>> We cleaned the line the other day.
22:41
We sweep the line.
22:42
>> You said you guys took out the trash.
22:44
>> I never said that.
22:44
I never said that.
22:45
>> Stop.
22:45
Stop.
22:46
Stop.
22:46
>> I never said >> You're just trying to make excuses.
22:49
Yes, you are.
22:50
Aren't you embarrassed?
22:54
>> Very.
22:54
>> At least you told the truth.
22:55
The owner's in denial.
22:58
That has been pulled out for months.
23:00
>> That wasn't pulled out.
23:03
>> What a mess.
23:06
What is this?
23:09
Bloody hell.
23:12
Holy crap.
23:14
No, no, no, no, no, don't put it in there.
23:16
Oh my gosh.
23:17
What in the is that?
23:25
>> So, you have a key to the room.
23:26
>> We can't wait.
23:27
>> But, let's hope that it's ready.
23:28
Couple things that we're not offering.
23:30
>> Um no Chilean sea bass, no pizza.
23:32
So, >> pizza?
23:34
>> No pizza, no sea bass.
23:36
>> Very disappointing. >> hell.
23:40
Frozen, frozen, frozen.
23:43
Wow, not even wrapped.
23:45
Where are the burgers?
23:47
I mean, it just doesn't look anything like a burger.
23:48
And when it's processed like that and stamped and pressed, you can just tell.
23:52
>> Right.
23:52
>> Frozen food.
23:54
>> Wow.
23:54
>> Brent, come with me.
23:56
>> Yeah.
23:56
>> How's the fettuccine?
23:58
>> It's okay.
23:59
Not the best.
24:00
>> Tell him I'm sorry.
24:01
Um burgers.
24:03
>> Mhm.
24:03
>> A burger cooked here locally, would you expect that to be frozen or fresh?
24:09
>> Fresh.
24:09
The burger is not frozen.
24:11
It's the the patties and everything come in frozen and then they're thawed out.
24:14
>> Is that >> Like most people do.
24:15
>> You thaw it out.
24:16
So, it's not frozen then?
24:18
>> It comes in frozen.
24:21
Yeah.
24:21
>> You thaw it out
24:22
and that to the your customers is not a frozen burger.
24:28
>> Well, >> Um stay there.
24:29
Let me just show you something.
24:36
>> I'm waiting for him to come back.
24:38
He's going to ring me on something.
24:40
Oh boy, here we go.
24:44
>> So, there's your burgers.
24:45
>> Is it frozen?
24:46
>> Thank you.
24:47
Now, your husband said it wasn't.
24:49
>> No, what do you mean?
24:51
No, it's it's it's frozen.
24:52
Of course, I I never said that it wasn't.
24:54
It we thaw it out here.
24:56
It comes in frozen.
24:58
>> Yeah.
24:58
It's still a frozen burger.
25:00
>> There's no such thing as a fresh burger,
25:02
at least at least here in Eastern Washington.
25:05
We cannot get fresh.
25:06
There's no You find me the burger.
25:09
>> Come with me.
25:10
>> Yeah.
25:10
>> Good evening.
25:10
Welcome.
25:11
Please come in out of the cold.
25:12
Are you joining us for >> Dinner?
25:13
>> Yes.
25:13
>> Quick question.
25:14
Do you love a burger?
25:15
>> Yeah, I love a burger.
25:17
>> Madam?
25:17
>> Yes.
25:17
>> Would you expect them to be made fresh here or frozen?
25:22
>> Fresh.
25:22
>> Fresh.
25:22
You going to tell them or should I tell them?
25:24
>> Fresh all the way.
25:25
>> No, should we tell them the truth?
25:26
I mean, that's what we want to do. >> we sell our burgers come
25:30
in frozen and we thaw them out.
25:32
>> But thawing them out doesn't make them fresh.
25:36
>> Fresh.
25:36
>> Thank you.
25:37
Appreciate it.
25:37
>> Thank you.
25:38
>> Thank you.
25:38
>> Thanks for coming, you guys.
25:40
>> Welcome, ladies.
25:41
>> Hey, folks.
25:42
How are you?
25:43
>> Quick question.
25:45
Coming out for dinner,
25:45
would you expect a frozen burger to be served here tonight or fresh one?
25:48
>> Fresh.
25:49
>> Fresh.
25:49
You going to tell them or should I tell them?
25:51
>> I'll let you tell them.
25:52
>> Oh, come on.
25:53
You own the place.
25:53
>> Well, we all of our beef that we get in, burgers,
25:57
it comes in frozen.
25:59
Our burgers and we and we thaw them out.
26:01
>> Which in his mind convinces him it's fresh.
26:04
>> Oh.
26:04
>> Does that make it sound any better?
26:06
>> No.
26:06
>> Thank you.
26:07
>> All righty, thank you.
26:08
>> We're still glad to have you.
26:09
>> Thank you.
26:09
>> You you bet.
26:11
>> Oh my god.
26:12
After Brent tried to convince me that there were no fresh burgers in town,
26:16
>> Mhm?
26:16
>> I almost cried.
26:17
>> It's okay.
26:17
You did good, honey.
26:19
I'm proud of you.
26:20
>> I walked directly across the street and ordered one.
26:23
So, that's the lamb burger.
26:30
>> Lamb burger.
26:30
>> Nice to see you.
26:31
Coming to a restaurant like this,
26:32
would you expect your burgers to be fresh or frozen?
26:36
>> Fresh.
26:36
>> Burgers come in frozen and we thaw them out.
26:41
That's the story.
26:42
>> Thank you.
26:43
So, that is a lamb burger.
26:47
Fresh.
26:47
I'm getting sick to death of this denial, denial, denial.
26:50
You've been making up all day.
26:52
Yes, you Yes, you have.
26:54
>> No.
26:54
>> All your staff have the same thing to say.
26:57
Passive-aggressive, condescending, inappropriate, and stubborn.
27:01
>> No, absolutely not.
27:02
>> The staff, the way you treat them.
27:05
>> What?
27:05
>> There you go again.
27:07
Denial, denial, denial.
27:08
>> No, no, no.
27:09
>> You're just scared about employing a team that's going to tell you the truth.
27:12
>> That is >> Jimmy, the sea bass.
27:14
>> What about it?
27:15
>> It needs to go on it's just with this with this order.
27:17
>> I don't Good evening.
27:19
>> Good evening.
27:20
>> Hey Gordon.
27:21
>> How do you do?
27:22
>> She has a bruschetta listed here, too.
27:24
>> Six minutes on that.
27:26
>> We haven't met you, have we?
27:28
>> No.
27:28
>> Grant.
27:28
>> Grant, good to see you.
27:29
Are you the sous chef?
27:35
>> Yes.
27:35
>> And are you working in the kitchen tonight, as well?
27:37
>> Yeah, I sort of help him.
27:39
>> Wow.
27:39
What don't you do in this establishment?
27:43
>> Nothing.
27:43
>> Yeah, I can't think anything.
27:48
>> Holy crap.
27:49
So, you cook all the fish and meat on the same plate?
27:52
>> Uh we do the meat on the left side
27:54
and the fish on the right side.
27:56
>> But it's all on the same plan.
27:58
>> Yes.
27:58
>> So, you're saying everything on the left doesn't hit the right
27:59
and everything on the right doesn't hit the left?
28:02
I've never seen that.
28:02
>> I know.
28:06
>> It's where the food sits there.
28:08
Charlotte.
28:08
>> Yes, sir.
28:08
>> Why do they put food here?
28:09
Is this what they >> This is the warmers.
28:11
Yes, this is the >> On the wall?
28:14
>> Yes.
28:14
Yes, this is what we have.
28:16
It's crazy.
28:17
>> Jesus, but where's the kitchen's in there?
28:19
They just put this on the wall.
28:20
So, how do you know whose is whose?
28:22
You can just pick up.
28:23
>> We take the wrong plates all the time.
28:25
>> What a up scenario that is.
28:27
What is this?
28:28
Is this done?
28:29
>> I think so.
28:30
I don't have any idea what all this meat goes to right now.
28:32
What are these two flat irons for?
28:34
Does anybody know?
28:36
>> Here's a flat iron.
28:37
>> Medium rare.
28:38
>> Here's a flat iron.
28:39
>> But I don't know what tables they go to.
28:49
>> Jesus. me.
28:50
Um I've never seen That is a beef stroganoff.
28:52
>> What's that?
28:53
>> It's just Just show me that one.
28:55
>> A a beef stroganoff?
28:58
>> Yeah.
28:58
>> Yes.
28:58
>> Bring it down, please.
29:01
>> Yes.
29:01
It's always hard to make it.
29:02
>> I mean, it looks like prison food.
29:04
Whose table is that stroganoff?
29:05
>> That's mine.
29:06
>> That's yours.
29:06
And what are you waiting for now?
29:08
>> Um the rest.
29:09
>> That was a on a single ticket, but there are six of them.
29:13
>> Seriously?
29:13
Why is it not on the same ticket?
29:15
>> Well, cuz they wanted separate bills,
29:17
so I just I wrote them all on separate tickets,
29:19
cuz that's how we >> But you do that at the end.
29:21
The kitchen needs one ticket so they can serve all the entrees together.
29:26
>> Go.
29:26
>> Oh my god.
29:29
OMG.
29:29
What are you waiting for, my darling?
29:31
>> Um one of those fries.
29:32
>> A stroganoff?
29:33
>> So, where we at here?
29:34
One french fry.
29:36
Okay.
29:37
Do we have anything on the six-top?
29:39
What's she waiting on?
29:40
>> Stroganoffs, I guess.
29:42
This doesn't really have any sauce in it,
29:43
but I can't can't help it that got messed up.
29:46
Just take it.
29:48
>> I you just deserve better.
29:49
I'm sorry.
29:50
Oh, here's your stroganoff. 10 minutes later.
29:54
>> There you go.
29:54
>> Your plate's hot, too, so be careful.
29:56
>> Yours looks completely different.
29:59
Wow, what a mess.
30:01
What a mess.
30:03
Oh, jeez.
30:06
Tell me that's been sat there for 15 minutes now, this one.
30:08
>> Which one is that?
30:09
>> This one here.
30:10
>> What is it?
30:11
>> Yeah, what are you waiting on?
30:12
I've just I've never seen this kind of dysfunctional kitchen service.
30:15
One dish, 3 minutes later another dish comes along,
30:17
and the girls are coming up and seeing the flat iron, seeing the chicken,
30:20
and just going, because there's no uniform.
30:23
>> The table's been waiting.
30:24
>> Where's your tickets?
30:25
>> Right there.
30:27
>> Okay.
30:27
Just take this medium-rare flat iron, then, I guess.
30:29
We apparently need another casserole.
30:31
Did we make that or not?
30:32
Someone must have taken the ticket down without us knowing.
30:37
>> This steak was supposed to be medium, and the other lady, her potatoes,
30:41
garlic mash, were ice cold.
30:45
>> Oh.
30:45
Oh.
30:45
>> They want it more well done.
30:47
She want They want it more well done.
30:49
>> The same piece or another one?
30:50
>> No, we'll have to put it back on.
30:52
I don't >> I've gathered that the restaurant has absolutely no organization,
30:58
but what is more alarming is how dependent Jimmy is on his mother to
31:01
run this business.
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