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Gordon Thinks EVERYTHING… — Gordon Ramsay luyện shadowing | TryShadowing
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Gordon Ramsay
Gordon Thinks EVERYTHING Is BAD! | BRAND NEW Kitchen Nightmares Compilation | Gordon Ramsay
Gordon Thinks EVERYTHING Is BAD! | BRAND NEW Kitchen Nightmares Compilation | Gordon Ramsay
Gordon Ramsay
·
39:51 · 24 thg 6, 2026
Bắt đầu học
0:00
0:00
Ghi âm
×1
1x
VI
EN
JA
KO
ZH
FR
PT
TH
IT
DE
IPA
Chấm điểm phát âm chưa hỗ trợ trên trình duyệt này — bạn vẫn ghi âm & nghe lại được.
That's
fine
if
you're
a
rapid,
but
it's
the
tastiest
thing
on
the
menu.
Đang dịch…
Bật Ghi âm để được thu giọng và chấm điểm
Thông minh
Karaoke
Câu
1
/1087
0:00
That's fine if you're a rapid, but it's the tastiest thing on the menu.
0:04
The lobster on the BLT was wrong.
0:07
It was wrong?
0:10
That's one thing to cook.
0:12
The worst complaint is definitely the undercooked lobster
0:16
and the potential of getting somebody sick.
0:18
The last thing you want in this business is to hurt somebody.
0:22
Unbelievable.
0:22
I'm going to cry.
0:25
Lastly, your french fries.
0:27
They don't You don't You think of a diner menu as sort of rapid,
0:31
it's fast, it's comfort food, it's waffles and bacon, scrambled egg omelets,
0:35
and they're done super fast, but really tasty.
0:38
They've got way too many items here and everything's done badly.
0:41
And even the fries got big, dirty, black bits all over the things.
0:45
Look at the color of that inside.
0:46
Wow, wow, wow, wow, wow.
0:48
You like them?
0:51
No.
0:51
I have a fish and chip shop in Times Square that sell amazing fries.
0:56
I'd be shocked if I served fries like that in Times Square.
1:00
>> >> Who's running this place?
1:01
Um, Cal.
1:03
Right.
1:03
Let's bypass the dessert.
1:05
Let's get Cal here.
1:07
This is a big worry.
1:09
Great.
1:09
That's That's just great.
1:17
Hello.
1:17
Hey.
1:17
Hi.
1:17
You guys and your name is?
1:19
Cal.
1:19
Cal, sit down, bud.
1:20
Uh, listen, cuz this is serious.
1:23
It is Our lunch was shocking.
1:25
I mean, really bad.
1:26
Oh, that well.
1:28
But you must know the quality here today is subpar.
1:33
We We could do a lot better.
1:34
Who's Who's accountable for this?
1:35
Who's running this place?
1:36
It's me.
1:37
I'm accountable.
1:38
But your parents are sat at the bar.
1:39
Yes. >> time to pass the baton
1:41
and They can't because my brother's supposed to be doing half of the work,
1:45
but he's not here.
1:46
He's not here?
1:47
No.
1:48
He's supposed to be running the place?
1:49
And tending with me.
1:50
And where is he?
1:51
He's at his fiance's place, another restaurant.
1:54
So, he's paid by here, but he's working in girlfriend's restaurant.
1:57
Uh yes.
1:58
How does that sound?
2:00
Do you guys fall out?
2:01
Mm we've had arguments.
2:03
There was a while we didn't speak for 6 months.
2:05
We just started speaking like maybe a month or two ago.
2:07
Wow.
2:08
So, he doesn't commit to the business at all.
2:11
At all.
2:12
So, why the do you pay him?
2:14
It's it's an allowance from my parents
2:15
that I that I have to An allowance?
2:17
>> sustain Would you mind just whispering how much that allowance is?
2:20
I'll talk to you about it.
2:21
I'll talk. 50 grand a year allowance?
2:25
If you weren't family, would you accept that?
2:29
Absolutely not.
2:30
And do you talk to mom and dad about it?
2:32
>> they've I feel like they've dumped the problem on me.
2:34
So, now I have to figure it out.
2:36
>> Well, that's unfair.
2:37
Right there, that's unfair.
2:40
It's a recipe for disaster.
2:42
Yeah.
2:43
Huh?
2:44
Hey, come on.
2:49
I'm married I'm married and I have a have a beautiful little girl.
2:54
It's all my fault.
2:55
God, I can't do it.
2:58
I'm responsible for a life
2:59
and and then on top of
3:00
that I'm I'm responsible for my family's business of 25 years.
3:04
This is You're committed.
3:06
I sleep here.
3:08
You have a baby at home, young man, and you sleep here?
3:12
I have to.
3:13
Cal, that's not a life, let me tell you.
3:15
This situation is dreadful.
3:17
Can we talk about it?
3:20
What choice do I have?
3:21
I can't let the business fail.
3:25
My home is before from here, my parents' home.
3:35
Eight.
3:35
Would you do me a favor?
3:36
Yeah.
3:37
Can you get your numpty other brother on the cell,
3:40
and tell him I want to meet him?
3:45
You knew Ramsay was coming, and you still went somewhere else.
3:49
Can you leave that place and again come here?
3:51
He really wants to talk to you.
3:52
Two brothers at war and a diner failing miserably.
3:59
It's like you're pouring money in, but no one's tracking where that money's going.
4:03
It sounds like you're putting a lot of trust in the wrong guy.
4:06
Uh Sandy, you work 7 days a week or 6 days a week?
4:11
>> 7.
4:11
I miss being able to just go
4:13
and be with my kids
4:14
and spending time with my kids.
4:16
So, it's a little tough.
4:18
There's some real basic flaws here.
4:20
I've fallen off.
4:21
I know I have.
4:22
We've just opened.
4:26
Let's have a chat at the back.
4:28
I need to meet the chef and senior staff of this restaurant.
4:30
So, you're the manager?
4:32
Yeah.
4:32
To find out what's going on.
4:34
Bobby, we need you.
4:37
Gordon nitpicked everything that I sent him.
4:40
That's my food.
4:43
You're with the culinary gangster.
4:46
Be careful how you approach me.
4:51
Ah, the gangster.
4:53
Okay.
4:54
I I I don't know where to start.
4:56
But just on the arrival, the QR codes.
4:59
The poor kids at the reception explain to me
5:01
that a QR code doesn't work,
5:04
has never worked.
5:05
Go to the website.
5:06
It's embarrassing.
5:08
Let's talk about the food.
5:11
You're the executive chef, right?
5:13
I am.
5:13
So, why mess with me with the tacos?
5:17
You ordered them.
5:19
You call one up
5:20
and send it back out to me like a smart ass having a joke.
5:23
You just throw so much on there because you're charging a fortune for them.
5:28
How many customers walked out with boxes like A majority of our customers Every
5:31
customer today.
5:32
Yes.
5:33
Did anyone ever sit down and thought about portion size?
5:35
People are taking away more food than they're eating.
5:40
So, I'm told that everything's homemade.
5:42
Everything's got authenticity.
5:45
The mac and cheese was loaded with cheese sauce.
5:49
All right.
5:50
That's your special sauce, your signature.
5:53
Do you buy the cheese sauce in?
5:58
It well, it's maybe partially homemade.
5:59
And you can't buy >> Partially.
6:01
I add to it.
6:02
I mix it with Cheez Whiz.
6:07
So, your specialty is bought in cheese sauce, and then you add Cheez Whiz.
6:12
Yes.
6:13
Are you joking with me right now?
6:15
No.
6:15
I run 75 restaurants across the globe.
6:18
No one buys in a cheese sauce.
6:21
Now, I want to see how the business functions.
6:23
What's your labor cost?
6:24
What's your food margins?
6:26
>> know.
6:26
Executive chef, you have no idea?
6:28
I asked for information so I could put it all together.
6:30
>> Who did you ask information off?
6:33
>> Ownership.
6:33
Well, this is ridiculous.
6:35
We're spiraling out of control.
6:37
We're losing money hand over fist.
6:39
And yet, no one wants to be accountable for their own actions.
6:43
As owners, you need to take responsibility.
6:46
The chef needs to be accountable for what he's cooking,
6:47
but the owners also need to set and raise the bar.
6:51
They're just blaming each other and all fumbling around, but no one being honest.
6:57
I requested those numbers, and I haven't received them yet.
7:00
So, I don't know where I can you know, make the adjustments.
7:03
Don't shy away from responsibility.
7:04
If someone gave me a free rein of a menu,
7:06
I'd make sure my purchasing and my labor, everything's on point.
7:09
It's a chef's dream.
7:10
But, it isn't my restaurant.
7:11
I do what he asks for.
7:13
Don't throw this on me or the whole thing on me.
7:15
That's why I hired you.
7:15
You said you can come in and do all this whole thing.
7:17
>> But, I made the menu.
7:18
You did whatever you want.
7:19
>> I I write it.
7:20
Yeah, so what are you talking about?
7:21
Why is it my fault?
7:22
You sat over here crying the blues how you're in a million dollars in
7:26
debt.
7:27
>> You just said it's a chef's dream.
7:28
Is that your dream to make me bankrupt?
7:30
This restaurant's called Bask at 46.
7:33
And then you think we're basking is in the restaurant for This is my
7:39
new restaurant.
7:40
There's a million dollars being sunk into these television shows.
7:43
So, get your team ready for dinner service
7:46
and just show me how this place functions.
7:53
>> >> How we doing over here, guys?
7:55
Very salty.
7:56
Salty?
7:56
Yeah.
7:56
My apologies, guys.
8:01
Too salty?
8:02
Okay, give me another slider.
8:04
Easy on the salt.
8:06
What's happening in there?
8:07
The tickets are out of order.
8:08
The tickets are out of Cuz he's just pulling them
8:10
and putting them and I had to take mine out from underneath all the
8:13
tickets multiple times because he kept putting it there
8:16
and these people still haven't gotten their food yet.
8:18
Mia, Mia, I got these sliders.
8:20
They were sent in because it was salty.
8:22
You got it, all right?
8:24
Thank you so much.
8:25
Thank you.
8:28
You're wrong.
8:29
No, dude, that's that's raw. >> raw.
8:31
Yeah, dude.
8:33
How we doing?
8:34
Yeah, I'm not the expert,
8:35
but I don't know if this is like fully cooked.
8:36
Oh my goodness.
8:38
That's unacceptable.
8:42
Just keep an eye on those three.
8:43
Slider one I I don't what?
8:45
This is raw.
8:46
It's raw.
8:48
That was the second time they sent that back.
8:50
This is the second time.
8:51
It's embarrassing to have to serve that the second time.
8:53
This is There's no heat in there.
8:55
No, it's raw.
8:56
You can see that, right?
8:57
>> Yeah, I can see that.
8:59
You were the first guy you said you were the last line of defense,
9:01
so the quality control has to run through your fingers.
9:07
We're off to a terrible start.
9:08
George is expediting.
9:10
>> >> Now, he said he does this five nights a week.
9:11
That's absolute Trust me.
9:13
He doesn't expedite once a fortnight.
9:15
And there's more food coming back than going out
9:18
and long delays in between courses.
9:21
Dude, this Wait, is this over?
9:23
You didn't cook this.
9:23
That does not look cooked.
9:25
>> That's not cooked at all.
9:28
Food's not being looked at before it goes out to the table
9:30
and it's just a mess.
9:31
>> Sorry about that.
9:34
>> >> What happened?
9:34
It's still swimming in the ocean.
9:36
Oh my god.
9:37
Look at that.
9:38
Touch it.
9:39
It's ice cold.
9:42
Carlos.
9:42
Keep an eye on the salmon.
9:43
Salmon needs some cook.
9:44
Keep an eye on it.
9:45
If you give me the head, I'll get it back in the pond.
9:50
Put the salmon in the microwave.
9:52
Carlos.
9:53
I put it in the microwave.
9:54
>> Why not?
9:55
What are you doing to me?
10:02
No.
10:02
>> >> The salmon is not in the microwave.
10:04
No.
10:05
Yep.
10:05
George, Jackson, right?
10:06
You got to make things happen and coordinate.
10:09
This is a show. 35 covers.
10:14
We're not even halfway through service yet.
10:16
And some of these ticket times are over 60 minutes.
10:18
The girls are telling me at the weekend this is normal.
10:21
I promise you there's nothing normal about a 60-minute ticket time,
10:24
especially for fried food.
10:26
George, my table's getting antsy.
10:28
They want to know where the salmon is.
10:30
The girl's just like sitting there and not eating.
10:33
Look at the salmon there.
10:35
Looks like you've got a dog to chew it.
10:38
Carlos, how's the salmon?
10:42
I'm going to ask you a question as the owner.
10:44
Are you happy with that?
10:45
No, I'm not.
10:45
>> Can you do better than that?
10:46
Yeah, we can.
10:47
I'm not serving that.
10:49
It looks like cats chewed it.
10:52
When Oh, wait.
10:53
Seriously?
10:54
I've got salmon to cook.
10:55
Salmon, but holy salty food, raw scallops, salmon cooked in a microwave,
11:02
chicken cooked on top of the juice of a beef burger.
11:04
Hey, young man.
11:06
We're going to get shut down.
11:10
But the food isn't the only thing I'm worried about.
11:15
I guess it's too many days working in a row.
11:22
You feel a little bit I I'm feeling good, but I need to continue.
11:28
Come here.
11:29
You take Leave that.
11:29
Come here.
11:31
You.
11:31
On the stove.
11:32
Come here. here.
11:38
Sit down.
11:39
Can you give me some water, please, somebody?
11:40
Sit down.
11:42
He's not right in the Carlos.
11:43
This is not normal.
11:45
I need a little break here.
11:47
I've got your back.
11:48
But this guy needs to understand what he's done to you.
11:53
You had an expert show you how to execute pizza.
11:56
No.
11:57
How old are you now?
11:58
22.
11:58
22.
11:59
As if the kid needs any more pressure.
12:02
Melissa, what you doing?
12:06
We're half a million dollars in debts.
12:11
We haven't got a dollar in the cash register, a chef cooking frozen ingredients,
12:16
and a young kid of 22 is shouldering the responsibility of the entire family.
12:21
I am overwhelmed.
12:24
I know nothing about this.
12:26
I'm in charge of things I've never been in charge of.
12:29
And so, I don't even know the starting point.
12:32
Can I have a word with mom and son?
12:36
Can you guys give me 2 minutes, please, in the kitchen?
12:39
Sit down.
12:42
Boy, we got to work this out.
12:45
What the hell is going on?
12:48
Help me out.
12:50
I don't know.
12:51
I I just I sit here and I literally go in circles and say,
12:55
"What are we doing?
12:57
What are my options?
12:58
What do I do?
12:59
Do I just stop in my tracks and just close the doors and go,
13:03
"We're done?"
13:04
There is not a light at the end of the tunnel.
13:07
This stresses me out more than going in a line at the DMV.
13:11
We don't have enough people coming in here.
13:16
You doing an outreach to the community?
13:17
How are we tapping into the locals?
13:19
Word of mouth, I guess, at the top.
13:21
You got brothers on social media.
13:22
One of them's got millions of followers.
13:24
What does he do to support the restaurant socially?
13:26
Every once in while he'll How often is it once a week?
13:29
Once a week?
13:30
No, in a blue moon.
13:32
Vincent's a little selfish
13:33
because it's all it's always about what Vincent wants to do on Vincent's timing.
13:37
So, it's almost like he'll throw us a bone sometimes.
13:39
So, I stopped asking.
13:41
Does he understand the jeopardy?
13:43
Yeah, but I don't know
13:43
if he really cares about I'm not sure
13:45
if He's your brother for God's sake.
13:46
Yeah.
13:47
Vito and Vincent, I want to meet them later.
13:50
Okay.
13:50
Yeah.
13:50
Yep.
13:52
>> >> And Antonio, you're here 6 days a week.
13:54
That's right.
13:55
When's the last time you had a >> >> a break?
13:59
I don't know.
13:59
Well.
14:02
Antonio is the pizza maker {slash} manager {slash} anything else
14:07
that has to be taken care of.
14:08
But he's so stressed that he's overwhelmed by no fault of his own.
14:12
And you want to do this, right?
14:13
I do.
14:13
I like it.
14:14
I mean, it's just that I don't know where to you know,
14:16
how to get to where it needs to be, I guess.
14:19
You got a lot on your shoulders, young man.
14:22
I don't I don't know.
14:23
Yeah.
14:23
Can I catch up with him in about 2 minutes?
14:25
There you go.
14:28
I didn't know he was under that amount of pressure.
14:33
He's not your pizza boy, he's your son.
14:36
He's He's 22.
14:39
You're doing it to him.
14:53
Yeah.
14:53
Sorry.
14:53
>> >> Tell me put on my lieutenant face.
14:54
Hold on.
15:02
>> >> I'm here to help.
15:03
Police work, I can fix it.
15:05
In the middle of chaos, I am able to fix it.
15:09
Here, it's failing.
15:12
I need to see where the cracks are.
15:14
I need to see how this place functions tonight.
15:17
Right now, Melissa's got the weight of her family
15:20
and this business on her shoulders.
15:22
And so, she's desperate.
15:25
We're going to have to dig deep.
15:27
Okay?
15:27
>> Okay.
15:27
Well, I'm ready.
15:27
I'm ready to dig deep.
15:31
Come on, man.
15:33
It's all right.
15:33
You're all right.
15:35
>> >> Everything will be all right.
15:37
>> >> Love you.
15:37
Me too.
15:39
I don't know why you're so stressed.
15:41
It's all right.
15:42
It's not.
15:42
I got it.
15:43
It's not.
15:44
I know.
15:50
>> >> How are you?
15:51
I'm pissed off.
15:52
I know.
15:53
I'm upset for your father right now.
15:57
Your dad's a hard working man.
15:59
He's busted his ass off to get what he's had.
16:01
He comes in here and it's all sort of fun and games.
16:06
What about your role?
16:07
How do you define your role?
16:08
I'm just a helping hand.
16:10
I may help out here and there, but that's pretty much who I am,
16:14
what I do.
16:15
Most of the time I'm hanging out here.
16:17
>> >> Sometimes I'm working, sometimes I'm not.
16:19
I'm the vibe.
16:20
I keep the juice flowing.
16:22
I drink, I party.
16:24
Are you enjoying the partying more than you are working?
16:26
Yeah.
16:28
I've gotten comfortable with it.
16:30
I don't want to see any of that.
16:32
Also working.
16:33
I can't wave a magic wand.
16:35
On top of that, your father's hurting.
16:38
That's a lot of money outstanding.
16:40
And we need to start turning this place into a profit.
16:43
Yeah.
16:43
>> Are you with me?
16:44
Are you in or you out?
16:45
>> Yes, I'm standing 10 toes with you.
16:47
>> >> I need that voice.
16:48
And above all that, it's about actions.
16:51
Okay?
16:53
This place wasn't run by your father.
16:54
You wouldn't have had a job three years ago.
16:58
Yeah.
17:01
You know that?
17:01
Yeah.
17:01
Oh god.
17:08
Zappy says she's on board to change her behavior,
17:11
but she's not the one in charge.
17:14
That responsibility falls on Q.
17:16
I need to see
17:17
if he actually has what it takes to be a restaurateur
17:20
or if I have to tell his dad it's time to cut his losses
17:24
so he doesn't take the other businesses down.
17:28
Young man, where in the hell do we start?
17:34
Seriously.
17:34
First of all, I didn't have a dad
17:36
that took care of me the way your father's taking care of you.
17:41
That's a big plus for you.
17:43
You may be young, but you're not dumb.
17:46
Be honest with me.
17:48
Do you really want this or do you want to around?
17:52
I want to run the restaurant.
17:54
I want to take this place to a new height
17:56
that I've never been before.
17:58
But if I want to run this restaurant successfully, it can't just be me.
18:02
I have to have a solid team behind me.
18:04
So you're saying the team behind you is not solid?
18:07
Not all the way.
18:08
My sister didn't know where things were at.
18:10
Marjan was running all over the place.
18:13
Steph is the head chef, but the kitchen was lacking items.
18:16
It's weighing me down.
18:18
>> The buck stops with you.
18:20
Yeah.
18:20
You have to set the example.
18:23
The relationship with your little sister, how hard is that?
18:25
Oh man, it's a battle.
18:27
She has a hard head, but she's headstrong.
18:30
So, you know, I I tell her things like we have to work this
18:34
way.
18:34
We have to do this.
18:35
I appreciate that, but you're also partying with her in the same building.
18:39
Right.
18:40
So it's like do as I say, not as I do,
18:43
where she's going to absolutely annoy you
18:45
because why shouldn't she do what you say
18:47
when you're not doing yourself?
18:50
You have to set the boundaries.
18:52
This place opened at the beginning at 7:00 a.m. in the morning.
18:55
>> Correct.
18:56
Now we're now open at 2:00
18:58
and all of a sudden we're not even enjoying any early morning customers.
19:03
And starting your day with a shot spends his a business.
19:08
Okay?
19:09
It's not a party house.
19:11
Jeez.
19:12
And the sad news is and he hasn't told you this yet.
19:15
Yes.
19:16
But you got 60 days.
19:21
Mhm.
19:21
Do you know that?
19:22
I didn't. 60 days otherwise
19:25
that door is going to be shut
19:26
and the for sale sign's going to go.
19:28
Jeez.
19:29
Yeah, jeez.
19:30
So the heat's on.
19:31
How long do you think dad was going to keep on propping this place
19:33
up with money for Q's dream?
19:36
That guy is not going to be taken down by you.
19:41
Now, tonight I want to see this place function.
19:43
I want to see the back.
19:44
I want to see the front.
19:45
So the heat's on.
19:51
Understood?
19:51
After the conflicts and stress I'm witnessing in the restaurant today,
19:55
it's time for me and Tess to have a talk.
19:59
Oh boy.
20:00
Tess, all the screaming.
20:02
Who's he shouting at?
20:03
Mostly me.
20:06
And when we get home,
20:07
he doesn't use the word us sorry
20:09
or he doesn't know how to apologize
20:10
so instead he just pretends it doesn't happen.
20:13
Why did you buy this business?
20:15
What did you want from this?
20:16
I didn't want this business, Gordon.
20:18
Um Chris was Chris's decision.
20:20
Right.
20:20
Um but when he bought the business,
20:22
it was just too much for him to take on alone.
20:25
So then I had to quit my job and come here.
20:28
And have you set a date for the marriage?
20:30
I mean, engaged for 6 years.
20:31
I don't know if I really want to marry Chris.
20:35
After everything, like how he treats me and stuff when he's under pressure.
20:39
This is not healthy.
20:40
No.
20:41
I'm so over it, Gordon.
20:42
And the only reason
20:42
that I'm here is cuz I'm trying to save this restaurant.
20:45
I appreciate that.
20:46
And I'm sorry you're going through this, but I'm here to help.
20:50
I've seen enough.
20:52
Sadly, this is not an unusual situation for me.
20:56
The stress on restaurateurs' mental health is a massive problem in the industry.
21:02
Have a really good day.
21:03
Thank you for coming.
21:05
Lunch rush over and diners departed.
21:08
It's time for me to confront Chris about what I've seen and heard.
21:13
Hey, you must be Chris.
21:15
Yeah?
21:15
Nice to meet you.
21:16
Likewise.
21:18
I've been to thousands of restaurants in my life,
21:22
but I've never been to a restaurant as toxic as this.
21:28
And I've come here to help you and Tess.
21:33
But I want to know what is going on.
21:35
Do you even want to be in that kitchen?
21:38
Not really.
21:39
Genuinely, I you know, I thought I had a passion for cooking,
21:42
but just being in the kitchen all the time has just kind of really
21:45
beat me down,
21:46
and I don't really know where to turn anymore.
21:48
Have you thought about letting go of Tess?
21:55
Not really, >> >>
21:56
because I just feel like this has got my mind
21:58
so clouded that I just need to get out of the kitchen for a
22:01
second so I can not be constantly at each other's throats at the restaurant,
22:05
so I can just give us a second to step back
22:06
and realize that if we're going to be rekindle things
22:09
because we've just kind of lost it in the last couple years with this
22:13
place.
22:14
She's at her lowest.
22:18
You understand the medical history.
22:21
You understand the complications.
22:24
And you still You still lay into her.
22:27
Yeah, I can.
22:29
This is your fiance.
22:32
And mom's washing up,
22:34
and your future mother-in-law is in the dining room bussing tables.
22:39
Chris, the fact that the only staff are the closest women in your life
22:42
tells me a very bleak picture.
22:45
And I've got to start with you, cuz you're controlling this thing.
22:50
Your moods, your behavior, your arrogance, your chippiness, your insecurities,
22:55
it's all held in this clutch with these females
22:59
that are absolutely stuck to you.
23:03
If these women weren't your family No server,
23:11
no busser will put up with that.
23:16
The first thing that has to change here is you, young man.
23:20
You need to man up and start showing some respect.
23:51
>> >> So, Julio, talk me through the process.
23:53
Who's doing what?
23:54
>> I'm sauteing in back.
23:55
Right, so Chef B is on fry.
23:57
Gotcha.
24:00
What's that for?
24:03
So, this is for Julio and he starts off his shift like this,
24:06
which is the smiley face,
24:08
and then by the end of his shift he's like this.
24:10
Can you tell us your mood from back there?
24:12
So, what kind of mood are you in today?
24:15
I'm in a happy mood.
24:16
>> You're in a happy mood?
24:17
I'm in a happy mood.
24:18
Thank you for that.
24:21
Now, this is tight here, right?
24:24
>> Yeah.
24:24
Why is everybody so close here?
24:25
What's happened to the the gap behind there?
24:26
What happened?
24:27
Well, going back and forth was was was a challenge for me
24:30
and when you had
24:30
that Going back and forth was a challenge?
24:33
Really?
24:33
It took me a long time, yeah.
24:35
So, we should >> you a long time to get over there?
24:37
What to get when I have to go
24:38
and drop it off
24:38
and then bring it back.
24:39
It was easier for me so I kind of So,
24:41
we're bumping into each other.
24:42
I can't get past Chef B.
24:43
Yeah, that's my challenge, honestly.
24:45
Your challenge?
24:46
Yeah, we we always bumping into each other.
24:48
>> You created the challenge.
24:50
Come with me.
24:50
Sure.
24:51
We're going for a really long walk.
24:52
Just step here.
24:53
Ready?
24:53
We'll do this together.
24:54
Okay.
24:55
Takes a long time to get to the other side of the kitchen.
24:57
One, two, three.
25:00
How long did that take?
25:03
One and a half seconds.
25:05
>> >> He sort of almost encased himself in this tiny little square.
25:10
All this space.
25:12
This is so weird.
25:14
Kitchens shouldn't be run like that.
25:15
They should be seamless, organized, and have enough space to navigate.
25:23
Fried corn fritters.
25:29
So, it's yellow rice.
25:33
Does the chef ever call orders out?
25:35
Does he talk to you?
25:36
Is it cuz Is it always this silent?
25:38
We're pretty quiet.
25:40
Does he not tell you what's on?
25:42
Um he'll say sometimes.
25:44
You don't call anything out?
25:45
You just You just read the tickets?
25:47
>> I just read the tickets.
25:47
Wow.
25:49
That's a very strange setup.
25:51
Very strange indeed.
25:56
Hello.
25:56
How are we?
25:57
How's the food?
25:59
I don't love these.
26:00
They were chicken chunks.
26:01
I didn't expect the bone, and there's not much chicken around them,
26:05
either. >> of carcass.
26:05
Yeah.
26:09
>> Yeah.
26:09
So, these are the bacalaitos.
26:11
Enjoy.
26:12
We could use an extra napkin.
26:18
>> >> Excuse me.
26:18
Excuse me.
26:19
Can you hear the crunch?
26:20
My thing is that I never worked in a restaurant,
26:23
so I wouldn't even know.
26:29
That is my fresh shrimp.
26:39
Why did you take that?
26:42
Julio!
26:42
I know, but I need it for now, chef.
26:46
You need it now?
26:47
Yeah, I'm doing a a rice and seafood.
26:50
We just fast-tracked the defrosting of When you soak them,
26:54
they just absorb the water.
26:56
Chef, I don't have any time.
26:57
Whatever flavor, you've washed that off.
27:00
It's gone.
27:01
So, they're just going to turn into rubber.
27:03
Oh, Julio.
27:04
Julio.
27:05
Oh my god.
27:09
Gasha, what's wrong with you?
27:11
I'm I'm tired, Chef.
27:13
I That's That's That's worse than being tired, man.
27:16
I don't have this bad.
27:17
I'm really nervous cuz you're around.
27:18
It's I'm here to help.
27:20
Julio.
27:21
But that there, I mean, it's just like you're so sloppy.
27:23
You know it's sloppy.
27:25
It's sloppy.
27:25
I know.
27:26
I know.
27:27
If your mother walked in, what would she say?
27:29
She would blame me.
27:30
She'd blame me.
27:30
Fuming.
27:32
Fuming.
27:33
It's crazy.
27:37
He's just literally cooking like a zombie.
27:40
No love, no flair.
27:42
But more importantly, cooking like he doesn't want to be here.
27:48
How many hours a week do you put in?
27:49
50. 50 hours a week.
27:51
And why do you look like that, Kelly?
27:54
Ray, I think that since you I signed up for this show is
27:58
when you started coming in.
27:59
No.
28:00
Wow.
28:00
No.
28:01
Wow.
28:02
No.
28:02
Seriously?
28:03
No.
28:04
Okay, so now the truth unraveling.
28:06
I've been I've been in here.
28:07
I've been doing it.
28:08
>> >> If he's working all the hours he says he is,
28:11
how come our sous chef has 70 hours a week?
28:13
Wow.
28:16
Well, Danny's our sous chef and he's great.
28:19
I think Danny could take Ray's job in a minute.
28:23
I'm having a hard time trying to understand this mess.
28:27
I don't get this.
28:28
And you guys called me in here to sort this out.
28:31
Well, I'm not here Thank you, guys.
28:32
I I wasn't on board for this.
28:34
So, you weren't on board?
28:35
>> No.
28:35
Right.
28:35
So, you don't think there's any problem in this restaurant whatsoever?
28:38
>> No, that's not what I'm saying.
28:39
Well, clearly you are cuz you want to stick your head in the sand
28:41
and say there's not a mess here.
28:43
I think if if the
28:44
if the reason she called was to fix our relationship,
28:46
I think >> This relationship's gone.
28:49
This This here is toxic.
28:51
I concur on that, yeah.
28:52
>> Yeah.
28:53
You're 50/50, but no risk.
28:55
Mhm.
28:56
I'm calling the shots when it's on her shoulders.
28:59
When she was calling the shots, she was in the red.
29:01
Now that I'm calling the shots with the finances, we're in the black.
29:04
Is that right, Kelly?
29:05
I don't know.
29:06
>> It was negative And you don't know?
29:08
Holy.
29:08
Oh my god, she doesn't know.
29:11
Kelly had handled the books, but when I took over,
29:14
there was no money in the account.
29:16
I was like, "So, if you think you could do it better,
29:18
take the books over."
29:20
So, you don't know if the business is running properly?
29:22
>> I can't even get into the bank account because he's got control of it.
29:25
I asked you to come to the bank with me to It's right there.
29:27
We can go anytime.
29:28
Like, I don't I don't >> So, hold on a minute.
29:30
So, you've got no insight to the bank account that he's running.
29:34
No.
29:34
Yeah, you've got the debt on your shoulders.
29:36
Do you have any idea how bad this is?
29:40
I just want I I want to know how to get out of debt.
29:44
I don't want to go to sleep at night worrying about this.
29:52
>> >> Kelly, you asked for my help,
29:53
and right now I'm stuck between a rock
29:55
and a hard place
29:56
because it sounds like you guys are
29:58
so far gone.
30:00
Okay, I need some fresh air.
30:03
What I'd like to see from both you,
30:04
I just want to see how this place functions tonight.
30:08
Back of house, front of house.
30:10
You know, the stress that I have every day keeping this place open,
30:14
it's it's too much to bear.
30:17
I'm tired of going around like a hamster in a in a circle.
30:22
Wow, what a disaster.
30:29
Man.
30:29
>> >> Kelly and Ray are supposed to be the two responsible owners.
30:32
They couldn't be any further apart.
30:34
Ray, the chef and co-owner, it feels like he's using this business,
30:39
and it doesn't feel like he's fully committed.
30:41
He's running another business.
30:43
You don't do that to partner,
30:44
and you certainly don't do
30:45
that to a restaurant you're taking 70 grand a year from.
30:47
Kelly is a lady with a look of fear on her face,
30:51
sandbagged with debt, and burdened with pressure that she can't handle.
30:55
Do you guys realize that I'm in the debt here?
30:57
I hold all the debt.
30:59
I have the $130,000 of debt.
31:02
And I always fight to keep this business open, to keep everybody here.
31:06
And I'm sorry if I've been nasty to you guys,
31:08
but I can't even buy a piece of bubble gum anymore.
31:12
Didn't know that.
31:13
It hit like really hard.
31:15
I'm in shock.
31:16
I had no idea it was that financially bad at Self Park Foundry.
31:21
>> >> Going home at night, sleeping knowing my kids have nothing, I have nothing.
31:25
I put everything in here.
31:26
>> >> So, please just understand where I'm coming from.
31:29
I think we all do, actually.
31:31
After this, especially, this was very eye-opening.
31:34
>> >> I am floored.
31:36
We didn't know the actual damage that was going on.
31:39
And I still feel a little bit defeated.
31:42
I can't do this anymore.
31:45
Are you concerned?
31:46
Are you bothered?
31:47
Do you give a Of course I give a Thank you, Jake.
31:51
Thank you.
31:54
Holy.
31:54
Restaurants depend on creativity, flair, but also passion.
31:58
And right now this place is lackluster, and Jake's not stepping up.
32:02
He doesn't seem to be helping much.
32:08
>> >> I need to see myself why this once famous hot dog destination
32:12
has lost its way
32:13
and lost its customers.
32:15
How are you?
32:15
>> How are you?
32:16
So, I've asked members of the local community to fill the restaurant
32:19
and put Max's to the test.
32:21
Hi.
32:22
Let's see.
32:23
Where do you want to put you at?
32:24
I'm going to try that grilled cheese.
32:26
The grilled cheese?
32:26
Did you want to add any bacon or tomato to it?
32:29
Sure.
32:31
Pickles and onions and everything on there is okay?
32:32
Yeah.
32:33
Cool.
32:33
I'm getting a hot dog.
32:35
I hope you're going to enjoy it.
32:36
I hope Yeah, you can you can throw it down.
32:39
I like that.
32:41
Okay, so first up got two chicken nachos, grilled chicken New Yorker, lobster roll,
32:45
smokehouse medium.
32:46
And following with these three dogs I'm putting out right now.
32:48
What was the normal pickup time for those dogs?
32:51
We cook them on low, so maybe around 20 30 minutes. >> 20 30 minutes?
32:55
Wow, that's a long time.
32:56
All right, that lobster roll is ready to go.
33:02
That is not the lobster grilled cheese.
33:04
Let me fix that for you.
33:06
It's over there.
33:07
I put in the lobster grilled cheese and they gave me a lobster roll.
33:10
Wow.
33:11
Um this is a lobster grilled cheese and they sent me a lobster roll.
33:15
Um I need a lobster grilled cheese ASAP.
33:18
Do you have nachos coming for 21?
33:20
Got boneless chicken >> see it.
33:22
All right, I'll make you one ASAP.
33:23
Nachos, nachos, wings, boneless chicken bites.
33:26
What are we working on here?
33:27
Can you talk to me?
33:29
Um well, doing table 21, the big guy. >> thank you.
33:32
How long on those nachos?
33:34
Give me a uh Give me a minute.
33:37
Well, he does not give up.
33:41
When Jake's behind the line up,
33:43
he's always that lackadaisical cuz he sort of almost just sort of go through
33:45
the motions. >> gets in his zone
33:47
and I know that he can get heated
33:49
and overwhelmed and I think he's trying to really hold himself together.
33:53
Dan, slow down on the apps cuz I can't keep up.
33:56
What do you mean overwhelmed selling frozen food?
33:58
It is not that.
33:59
No, it it shouldn't be that over overwhelming.
34:04
So, under manned right now for this amount of volume.
34:06
Can they help with anything?
34:08
Um not right now.
34:11
Um You know, there's little minor problems here and there, but nothing that's,
34:15
you know, really hurting the place.
34:17
Let me check on your guys' appetizers for you.
34:20
You're not still waiting, are you?
34:22
Yes.
34:23
You're still waiting for your food?
34:24
Yes.
34:26
Can we work on counter one and get two Mr.
34:28
Max's going so they can start on something, please?
34:32
I don't know how long those have been in there for an hour.
34:34
You can't mess a hot dog.
34:35
Oh, you can't?
34:36
I didn't think you could a hot dog.
34:37
Are we still waiting for that?
34:39
>> Yes, still waiting.
34:40
All right, Jake, how long for 21?
34:41
It'll be in half an hour for nachos.
34:43
Uh 21, I am waiting on boneless buffalo wings.
34:46
>> No, 21 T- table 21, I got nachos and coconut shrimp.
34:51
I don't have You don't have Table 21.
34:54
I don't have that ticket.
34:55
Give me 1 sec.
34:56
What you waiting on?
34:57
>> >> The wrap.
34:58
Why is he just throwing food out from bits of other tables?
35:01
I'm not sure.
35:02
It's almost like we're just cooking what we want, when we want.
35:05
Nothing's complete.
35:07
So, food's just dying in the window.
35:08
Jake, can we sell these or not?
35:10
Yes, they're still hot.
35:11
Yeah, I didn't ask if they're hot.
35:13
More tickets coming.
35:14
>> What a mess.
35:16
Oh, man.
35:17
All right, bar 10, right here.
35:18
>> Bar 10, thank you.
35:21
Well, welcome to me being busy.
35:23
Right now, this is a fraction of the business they can do.
35:26
Jake, this guy's just throwing food out.
35:28
There's no tables complete.
35:29
There's dishes going in the window.
35:31
I'm a mess.
35:32
He doesn't care.
35:34
Did this ticket go out?
35:35
No.
35:36
Just a disaster.
35:38
I know this restaurant was a huge pillar in the community, but unfortunately,
35:41
the community aren't biting.
35:42
So, I reached out to some locals who frequented the restaurant on multiple times,
35:47
and I'm desperate to hear from them.
35:48
Fingers crossed they can give me a real insight to why this place is
35:51
heading south.
35:52
Good morning.
35:53
Morning.
35:53
>> Thank you so much for coming.
35:54
Local restaurants are nobody without the local community,
35:57
and this restaurant once was a huge pillar in the community.
36:00
What I'd love to know is where did it start going wrong?
36:03
>> This is the only restaurant
36:04
that me and my family started to get introduced to Indian cuisine,
36:07
and it was wonderful.
36:08
Yes.
36:09
Um but down the road, I think, you know, it lost its quality.
36:12
>> Standards go down.
36:13
I mean, not good enough, right?
36:15
No, not good at all.
36:16
>> No, it's interesting.
36:16
Sir.
36:17
So, I grew up around here,
36:18
and this was a place that had a truly genuine decor, and lately,
36:23
it just feels like where is the identity?
36:25
>> Yeah, interesting.
36:26
I've been coming here since they first opened,
36:28
but the menu prices are city prices.
36:31
Why would I pay that kind of money >> >> and just not get good food?
36:35
You're right.
36:35
I'm finding some of the entrees equivalent to Manhattan prices.
36:38
We're a great location, but we're not in Manhattan, right?
36:40
>> Exactly, yeah.
36:41
This feedback's been crucial.
36:43
Um no restaurant is successful without the locals.
36:46
So, thank you.
36:47
Thank you.
36:48
Thank you so much.
36:49
Thank you, guys.
36:52
Hi, welcome.
36:53
Good evening.
36:54
The restaurant is open for dinner service.
36:56
All righty.
36:57
And I need to see for myself how the kitchen runs.
37:00
>> Okay, fish curry, guys.
37:01
Fish curry.
37:01
It's time to see Bobby in action.
37:04
Here, chicken makhani medium, okay?
37:06
Hi, Bobby.
37:07
Hi.
37:07
Take me through how this kitchen functions.
37:10
This is a gravy section.
37:11
All gravy.
37:12
Tandoor?
37:12
Tandoor.
37:13
The bread.
37:14
Bread, yeah.
37:15
There should be about three orders in the kitchen.
37:18
One vegetable sampler, two mix grills.
37:20
Okay.
37:21
Okay, guys.
37:21
Vegetable sampler.
37:27
You'll put cream in that, right?
37:28
Yes.
37:30
Already I'll put little cream in that, also.
37:31
No.
37:32
Don't change anything.
37:32
Just leave it the way it is.
37:34
This will heat up over here, right?
37:36
Okay, sir.
37:36
Okay.
37:37
And this restaurant This is his kitchen, his food, his style,
37:40
which he has been doing for more than 30 years.
37:43
I have to have a permission from him to do anything.
37:46
I mean, that comes here.
37:47
All this comes here.
37:48
I don't need you to put chicken makhani.
37:50
I don't need you to put vegetable gravy.
37:52
Our regular setup.
37:53
My chefs cannot come and change the food.
37:56
I will not let that happen.
37:59
So, this is kind of soggy over here,
38:01
and I feel like the meat is still raw.
38:04
That's all right.
38:05
Thank you.
38:05
Sure.
38:09
All right.
38:10
Chef, look.
38:11
The customer said this is not well done, and this is soggy.
38:16
What's wrong?
38:17
Uh the customer is saying the lamb is soggy.
38:20
Is it over or under?
38:21
The right way?
38:21
>> Yes, sir.
38:22
Kitchen is always messing up the day the kitchen doesn't mess up it would
38:26
be a miracle.
38:27
Okay, let's start going with table number six.
38:30
Make sure you don't screw up the food.
38:31
They were not happy with the appetizer.
38:33
My kitchen needs to know
38:34
that they have to deliver the food
38:36
and they have to give it the way the customer wants it
38:38
as simple as that.
38:39
I fight them every single day.
38:40
I'm here for the customer nobody else.
38:43
Okay, is table number six coming next six?
38:45
Table number 15 coming up.
38:47
Goa fish curry.
38:48
Guys, what about table number six?
38:50
No way.
38:51
Change it for everybody.
38:53
I told you work on table number six.
38:54
They were not happy with the appetizer.
38:56
At least give me the food properly.
38:57
Lamb korma, chicken tikka masala medium.
39:03
Nilesh.
39:03
Nilesh.
39:03
Why aren't you taking over?
39:04
Why why is he doing everything?
39:06
Because that is how Bobby is.
39:08
Give it.
39:09
Come on, guys.
39:09
Please give it.
39:13
I mean, Bobby is controlling everything.
39:15
He's behind the line.
39:17
No one can do anything unless he says so,
39:19
which is causing delays in the kitchen
39:20
and customers have to wait ages for their food.
39:23
This guy is nowhere near at a stage in his career to let go
39:26
and hand over.
39:27
This table got screwed up with the appetizer.
39:29
At least let's serve this properly.
39:31
Yeah, good.
Thích
Chia sẻ
Gordon Ramsay
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