Kitchen Nightmares (2007) s06e02 Episode Script

Previously on Kitchen Nightmares My head's spinning.
La Galleria 33 was the dream of sisters Rita - Oh, my God.
- And Lisa.
She certainly doesn't mean me.
The daughters of Italian immigrants, they may have grown up in the restaurant business Your mum and dad have a restaurant? - In Boston? - Yes.
Yes.
Five doors down? Correct.
Right across the street, diagonally.
But right from the very beginning, this Italian eatery was a financial disaster.
We lose money every single month.
We're not getting by.
Rita and Lisa claim they had no idea why.
I don't know how to fix it, 'cause I don't know what's wrong with it.
But it didn't take Chef Ramsay long to discover You have turned the restaurant into something dysfunctional.
That this restaurant was fraught with a number of issues.
Whatever little customers you've got now, I'm amazed they're in here.
The owners treated the restaurant like their own personal hangout.
Where are they all going? Rita, constantly smoking.
And Lisa, drinking on the job.
Are you drunk? Also, they had lost the respect of their staff.
They have no responsibility, they have no concern.
As for the food, well, it was pretty horrific.
Really bad.
It's like someone's thrown up on my plate.
Frozen, bland, and made without passion What the fuck are they? Oh, my God.
By head chef, Doug, who happens to be Rita's ex-husband.
I don't think you two should be running a restaurant.
At dinner service, there were a number of customer complaints.
It's really not very good.
It's not fresh.
And Rita decided to challenge the customers Stick your finger in the ravioli and tell me it's cold now.
You seem like you're kind of not happy with me.
Instead of trying to please them.
Oh, my God.
And then the unbelievable happened.
Chef Doug, in full view of Chef Ramsay, did the unthinkable.
You just dropped it on the floor.
- I know.
- You can't cook it.
Chef Ramsay confronted the owners.
No one has any pride.
And while Rita listened unhappily He's gonna think you're crazy.
Lisa remained in denial He's a douche bag.
He doesn't want to help us.
I've had enough.
I can't do this.
I'm out of here.
Leaving Gordon no choice but to give her a firm ultimatum.
You walk out, I'm out.
What is that? You're serving rotten food.
- You could possibly kill them.
- Then wake up! You wake up! - Shut the place down.
- Get out of here! That is amazing.
I can't take any more.
Thank you, Chef.
And now the dramatic conclusion of La Galleria 33.
You go, I go, let me tell you.
I didn't sign up for this.
I don't give a fuck what you signed.
Let me tell you something.
You walk out, I'm out.
- Straight up.
- Okay.
- I've had enough.
- I mean, I'll stay today, but I'm not coming in tomorrow.
If you don't come back tomorrow, I'm out of here.
- It's too much.
- Now get your sister out here.
I'm gonna tell her now, straight.
And do you know what's too much? Is none of you give a fuck here.
That's bullshit.
That's bullshit.
I care.
- I care.
- You care? - Yeah, I do.
- What, by wiping the ass with a chef like that? He dropped a chicken on the floor.
He picked it back up and started cooking it.
I get that, I get that.
You're just making excuses for him.
No, I don't give a fuck about him.
I don't even like him.
If I didn't see it, he'd have been fucking serving it.
- No, he would not have.
- Are you deluded? No, I'm not deluded.
How do you know he wouldn't have served it? I know he wouldn't have.
So why was he cooking it then? Fuck do I know? He's nuts.
He's nuts? There's like a lot of people out here.
Can we, like, talk somewhere else? Let's go inside.
This is ridiculous.
In here.
I really want to go home.
I need a cooler.
Like, I can't do this.
No, no.
You go, I'm going.
I'm out of here.
I'm not gonna stay here and pick up the pieces for your business for someone that doesn't give a fuck, let me tell you.
I do give a fuck, but So, if you gave a fuck, then you'd stay and actually show some willing.
I came to help.
Okay.
I'm just gonna have a glass of wine.
He's driving me to drink.
Unbelievable.
What's happening here? She's trying.
She's not trying.
She's making excuses.
Let me tell you something just in private No, just in private, for two minutes.
She's gonna get slapped tonight.
I'm not here to fight you.
I can see the pain.
I can feel it.
But this is beyond out of control.
I don't know what to say.
I honestly I don't know what to say.
I know, I know.
If you know it, you must be Don't get upset.
I'm sorry.
I know it is, darling.
I can see that.
I'm embarrassed.
This is embarrassing.
This was your idea.
No, it wasn't.
Don't blame me for this shit.
It's not embarrassing.
This this is embarrassing.
I'm bringing it to your attention, urgently.
I want you to be successful.
- I want to be successful, I do.
- Above.
I do, I want that.
You have to strive for excellence.
- I want excellence.
- That's the bottom line.
Average restaurants fail.
Listen, Lisa, we have to fix this.
Unreal.
Oh, my God.
Coming up You need to listen to what I say.
An all-out war between Rita and Lisa and their staff.
Who's fault is that, after all? - Yours.
- No, it's yours! And the owners aren't backing down.
Shut your face.
But neither is the staff.
Just leave me alone.
I'm working this way.
As things get very ugly at La Galleria 33.
- Don't start.
- I don't care - Don't you fucking start.
- And what? What are you gonna do? As dinner service winds down at La Galleria 33 What he's saying is true.
Sisters Rita and Lisa have just had a rude awakening from Chef Ramsay.
Oh, my God.
We have to fix this.
But Lisa still needs a little convincing.
What he's saying is true, and we need No, I don't think our food sucks.
I believe some of the things I think some of them suck.
Could be better.
Could be way better.
Frozen lasagna? There's got to be a better way.
Yeah.
And a frozen meatball? - Like, he's right.
- Ridiculous.
He's right.
I feel angry and embarrassed, and I'm and I just don't want to deal with it.
I'm struggling to see your hunger, your passion.
It's there, it's there.
I'm just I'm upset.
Why are you upset? It's just, like, so up here that we don't know what to do anymore.
Look, it's just they don't respond to me.
That's what I'm saying.
We got to straighten that out.
That's the one big you're the owners.
What you say goes.
I see two girls in front of me that want this business to work.
But you've got to stop tiptoeing over the issues.
You can't just say, "I give up.
" I'm sorry.
I haven't given up entirely.
Good.
I'm glad to hear it.
Okay? Good talk.
Thank you.
The final orders are now leaving the kitchen.
Tell me you didn't put the rack of lamb back on the grill.
- Where is it? - Excuse me? - Where's the - It's almost ready.
No, no.
It's ready.
Please, it's already medium rare.
But just like everything else this evening, it too is painful for owners Rita and Lisa.
You're gonna overcook it.
And not surprisingly It's not worth it.
I can tell you that.
Many of the customers leave unhappy.
Thank you for your patience.
Thanks, man.
Good night.
I'm sorry.
- Tough day.
- It sure was.
Let me tell you, I've seen it so many times before.
We can fix it.
It's not too late.
- I'm here to help.
- I know.
And at times you think I'm not.
- I'm here to help.
- No, I know you are.
But I am not gonna put a band-aid on it.
A band-aid's not gonna keep this business open.
No.
No, it won't.
No.
I want you to make a list of things that bother you the most - that you want to change.
- Okay.
All those things that you feel that you've been ignored, you've had the sort of crap kicked out of you.
Okay.
- Get some rest.
- All right.
We start again tomorrow.
A new day.
Good night.
Chef Ramsay knows there is a complete disconnect between the owners and the staff Rita, should we be doing something so he doesn't come in here and start saying - I don't know what to do.
- Morning.
Good morning.
And so he's asked the sisters to share their list of issues with the staff.
Today, it's all about moving forward and changing.
So we're gonna host a staff meeting.
Lisa and Rita, I would like you to address the staff.
It's an open forum.
First one.
The first one is, I would like for the staff to stop treating La Galleria as if it were a competition to see who could do less.
What? Everyone comes in, sits, eats, laughs, talks.
Nobody checks if the tables have been set properly.
Nobody ever does this to the chair to see if there's breadcrumbs from the night before, to wipe them off.
So why would you come into work to sit down before work? And tell me you're tired.
Don't forget that.
I disagree.
I totally disagree.
Number one, we sit after everything is done.
- Sara, that's not true.
- That is not true at all.
I personally am sitting when there is no customer in here.
There's never customers in here till 7:00.
Does that give you the right to sit all night? No, that's not true.
Sorry, that's not true.
You guys are all in denial.
You guys need to own what you do.
Rosa, how many days do you come in late? - Say, every day? - I guess.
Maybe five times you came in on time? You're a real sloth.
Joe, when I ask you to do something, like wash a window, you know the re Michele, you scratch your ass in the dining room.
That doesn't make me a bad waiter, scratch my ass.
Come on.
It's inappropriate.
Listen, don't pick on me.
I'm picking on everybody.
You hate some people when they didn't do nothing.
Don't give me the bullshit.
If you guys cared the way everybody thinks they care, we would be really successful, and he wouldn't be standing here.
Like, nobody gives a shit.
- Is that true? - I guess we lazy.
- That's all.
- Why are you lazy? Wow.
And, honestly, I guess the culture of what I've seen has made me lazy as well.
I'm not doing anything differently than the rest of these people.
- So how long - I'm sorry.
I disagree.
I'm not lazy.
- I'm sorry.
- Can I interject, please? Please? This is what I see when I walk in.
You're sitting there, Sara, chitchatting, drinking coffee, and looking miserable.
No, that's not true, Lisa.
And just waiting for the bus people to come and pick up the dirty tables.
- I disagree.
- You need to clean as well.
You guys never, ever asked us, "can you please just finish the work with the busboy?" I shouldn't have to ask that.
I shouldn't have to ask that, Sara.
You guys don't like that, you have to tell us.
Sara, Sara - No, sorry, Lisa.
- Lisa.
Wait a minute, wait a minute.
Let's talk real.
Yeah, we're talking real.
- Okay.
- Listen to me, listen to me.
I only mentioned that Whose fault is that, after all? Yours.
No, it's yours! It is not my fault.
This business, number one, is not under my name.
It's under both of your names.
That's why you need to listen to what I say.
I'm not disagreeing with that.
I'm just saying there are no rules, Rita.
So don't blame us for that, because there are no rules.
There are no rules because nobody respects what I say.
Like what? Let me just go down my list, and you'll see where I'm going with this.
Number two says Point number two.
Nobody sitting here can take criticism.
Actually, Rosa can.
She does, like, 5,000 things wrong a night.
But, when you tell her, she says she's sorry but doesn't really do anything about it.
Doug, why can't you take criticism? - I do.
- You don't.
You definitely don't.
You don't.
You don't take criticism.
But the way I see it, I do.
So you think different.
How about seeing it the way the owners see it? Doug, when I say, "this dish sucks," you need to own it.
What can I do if I don't agree? I don't care.
You make another one.
That's your job.
You cook as if you don't want to be here.
Watching the way you perform, it's a man that is just turning up for the check.
I've been working here for not for the check.
Then why don't you say to me and Lisa, "you know what, I want to make a special today"? I did it.
I did the fusilli, the other stuff.
It just don't sell.
It don't sell because they suck.
Those are not specials.
The vibe in here is oozing negativity beyond belief.
No one gives a fuck, from the chefs to the waiters.
- No one gives a fuck.
- I'm sorry, I disagree.
Wow.
Don't take this like a personal attack.
I'm just saying, point people out.
Just don't say, "everyone.
" You're taking everything personal.
Okay, just one more thing.
I don't want to be the target whenever, guys, you mention something.
I know you're a good waitress.
You're efficient.
You're fast.
But I've had servers actually tell me they don't want to work with you.
What's that supposed to mean? It's supposed to mean you are a money grub and you hog all the tables.
I seat the people? You guys are the ones who seat the people.
When I tried to rotate them, did you not were you not the first one to complain? Be honest.
Because she is not willing to make less money.
Shall I give an example? When I hired you, you were told you need to pay him 20% of your tips.
I tip 20 per more than 20%.
This busboy has never seen 15% from you.
- He has seen it.
- No, he's not.
No, sorry.
- Ask him.
- Ask him, ask him.
Pat, have you seen more than 15% from Sara? - Yes or no? - No.
I'm not gonna tip I'm not gonna tip - Sara hold on a second.
- Listen to me.
Hold on, there.
Sara.
Sara, listen to me.
Nobody's talking about when you make 15% of the charges.
You know what I'm talking about? When you made $400 and you gave him $40.
- That's what I'm talking about.
- No, no.
- Yes, that's right.
- You definitely did.
No, I didn't.
When someone's breaking their balls like this and they leave with $40, they got fucked right up the ass.
- Yes, they did.
- I was working my ass that day.
- So was he! - So was he! If I'm here, I need to make some money.
This is my job.
You make me pick and choose, Sara.
No.
Lisa, Lisa.
Sara comes in, gets the best station.
Sara gets sat first, gets sat last.
Sara's making all the money.
It has to stop.
Like, it's ridiculous.
I'm sorry.
I'm going home.
- Thank God.
- This is a waste for me.
It's time for you to fucking hit the road.
Sara comes in, gets the best station.
Sara gets sat first, gets sat last.
Sara's making all the money.
It has to stop.
Chef Ramsay has forced Lisa and Rita to finally confront their staff.
I'm sorry.
I'm going home.
Thank God.
And server Sara doesn't exactly like what they have to say.
This is a waste for me.
Praise the Lord.
What do we do about Sara? The problem with Sara is that you've left yourselves open because of the lack of direction that's been shown to the team.
And the fact that she's a good waitress, she's got you over a barrel.
She's got the reins.
You've got to take control.
How? You can't be beholden to one member of staff, one chef in the kitchen.
The staff are dictating for convenience, and that is so wrong.
I'm to blame for that.
This is my fault.
No, not single-handed.
We're both to blame.
You're absolutely right.
You both are.
I am.
How can you expect them to take example? Right.
Because it starts from the top.
And a fish rots from the head downwards.
As owners, you set the rules.
And anyone that doesn't coincide with your rules, they're out.
I feel like this has really set a fire in me.
No more drinking for me.
No more smoking for you.
All right.
I want to lead by example and really start working to make this place better.
You set the rules, you raise the bar, and you all follow it.
- Okay.
- Okay.
I want control back.
I'm taking it today.
I'm taking control back today.
There's only one voice, and that's the voice of the owners.
So what they say gets done, period.
I realize I was wrong.
And I am wrong.
I'll do my best to not be lazy anymore, because it's wrong.
And I want to improve myself on these little things that I wasn't doing good.
I want to do much better.
- Time to change.
- Yes.
- Got it? - Yes.
- Absolutely.
- Okay.
I appreciate the meeting.
Yeah? Well done.
- Good points.
- Thank you.
Thanks.
I love this man.
Well, that wasn't so bad.
So bad? That was fucking great! I love him.
I love him.
I hope he stays.
God, please make him stay for, like Are you fucking out of your mind? Here he comes.
Chef.
Chef is back.
- Hello.
- Okay, darling? I have a surprise for you.
A surprise for me? - Yes.
- Really? That's very kind.
You want to see it? Uh, where is it? Oh, right here.
It's you're gonna Don't scare me.
You're making me nervous.
Okay.
I'm hoping that you like it.
I figured you got so upset about that tiramisu, and nobody cared enough to make it for you.
You made a tiramisu? I did.
I made you a tiramisu this morning.
- Did you make it with Doug? - No.
No.
I made it myself.
How long did it take you? Less than an hour.
Less than an hour, Doug.
It is fresh.
I hope you like it.
Ah, well, the fact that we got it look at that.
Nice.
You made this this morning, seriously? - Yes, seriously.
- Yeah? I'm impressed.
It's nice.
It is? Really? I like it, yeah.
It's very nice.
Oh.
Mmm.
He likes the tiramisu.
A winner.
Now that's delicious.
Good job.
All right, I need all of you.
I've just been all right, guys, come over, please.
All of you, please.
Let's go.
God, no one moves faster, do they? It's like fucking camels getting off the desert.
Let's go.
Now, I've done a lot of research around the city of Boston.
And this is a highly competitive area, right? - Yes.
- How do you stand out - from that competition? - We don't.
- I don't know.
- That's obvious.
We are, like, almost like everybody no better, no worse.
I think we are good.
That's where you're wrong, young man.
Last night, throughout service, I snapped off a few photos, just to show you what your food looks like.
Wow.
What is that? Oh, dear, oh, dear, oh, dear.
I don't want to see it.
You don't want to see it? - That's not a good sign.
- I do, I do.
I'm scared.
These are from my phone.
Oh, my God.
Doug, what is that? Raviolis? It could be eggplant.
- No, it's seafood ravioli.
- Ravioli.
Actually, it's eggplant raviolis.
It's eggplant.
The fact that you don't even know what it is instantly scares the fuck out of me.
Crazy.
Seafood ravioli.
Let's put it up there.
Yeah? Do you have to hang them? Oh, God.
Yeah, it's a gallery, isn't it? Next.
What is it? Paradiso? Oh, God, Paradiso.
Does that look like paradise to anyone? Looks like vomit.
- Vomit.
- Shut your piehole.
You're not the manager anymore.
Or the inside of a colostomy bag.
What is this? Antipasto.
With balsamic vinegar spewed all over it.
Do you think they do that in Italy? - No.
- It's only supposed to be on the tomato mozzarella.
- Really? - Yeah.
Well, then someone needs to get to fucking lenscrafter urgently.
- Next.
- Oh, please, no more.
Oh, the rack of lamb.
The rack of lamb.
Our rack of lamb looks like a sick animal.
I mean, I don't know a lot of sick animals.
But like a sick a sick animal.
That is currently leaving your dining room on a daily basis.
Looks like an abstract.
That looks like shit.
Everything we serve is this weird, orange, pink-y color.
It doesn't look like food.
It wasn't appetizing at all.
Oh, my God.
It's embarrassing.
That's your food, Doug.
Ah, yes? Answer the chef, Doug.
Yeah yup.
Ay yi yi.
Let me show you some other photos of what Boston's best Italian restaurants are putting out.
Tortellini of seafood.
Mmm.
Oh, that's just beautiful.
It's nice.
Look at this.
Oh, that's nice.
Shrimp Linguini.
Like a piece of art.
That does look good.
Lamb served in a local Italian restaurant.
Looks nice.
A little antipasto.
Oh, that's cute.
Oh, that's nice.
Look at the comparisons.
It's just a better version, visually.
Yeah.
- Can you stop talking in my ear? - What's wrong? I don't know what he's saying, and I'm trying to listen.
I'll tell you what he's saying.
That's ridiculous.
Go on.
That food looks better because those were taken as close-ups, and these were far away.
Okay.
Uh, no.
- No.
- If I had to pull out of that one and show you this one with the bits of crap Listen.
Your food is dated.
And there is no comparison.
No, there isn't.
It doesn't look good.
Have a little bit of pride.
Doug, are you willing to learn and raise your game? I don't like to follow, like, people, you know.
I like to do things different, my way.
A world-renowned chef is in here, telling you, like, you're fucked up and you have no passion.
And he's still resisting.
I got to look for someone else.
Chef Ramsay has made it clear to the staff the strength of the competition in Boston.
The message here is that we want to deliver something better.
But the real question is, has the message gotten through to the stubborn head chef? Doug, are you willing to learn and raise your game? Yeah.
I think that we can make it look better.
We have to make it look better.
Yup.
Yes.
I know that the food that he showed was it looks better.
And I want to be like that.
I want to know more.
So I'm open to any ideas.
I'm not interested in going backwards.
That's not up for compromise.
Raise the bar.
I'm hopeful for Douglas.
I'm hoping he can embrace change.
Like, it has to work.
It has to work.
With more than - in the North End alone - Whew! Chef Ramsay knows that La Galleria 33 needs to not only have a major upgrade in its food Just have a little gather over there.
But it needs something extra to help it stand out from the competition.
Oh, God.
Look at that.
Thank God.
Here's the thing.
As a new added feature to La Galleria 33's menu, we'll be offering small plates of classic Italian cuisine.
Something different, something that nobody is doing.
It gives you that diversity, giving your customers the option to enjoy many flavors.
- That is a great idea.
- It's beautiful.
Starting off with homemade meatballs.
Beautiful.
Roasted chicken livers - blended with butter.
- Nice.
And then truffle and lemon asparagus risotto.
Oh, my God.
And cavatelli done with beautiful sun-dried tomatoes.
It's awesome.
The small plates are great, because, despite my size, I actually eat very small portions.
So now I can have, like, several different things.
Dig in.
Wow.
Mm.
That's good.
Mm.
Very happy.
Very good.
- Mm.
- The manager approves? Oh, my God.
I didn't imagine I'd be this pleased.
I'm really, really, very happy.
This is good stuff.
- Wow.
- I'm sorry.
Scram.
It's like night and day.
You can't compare the new dishes to the old dishes.
- Did you taste that? - It's amazing, isn't it? It's like comparing, you know, an apple to a banana.
Both fruit, but not the same thing.
Doug, don't look so nervous.
I can't make it.
You actually can make that.
Absolutely.
You can do it.
Do it or be killed.
"Tell them to get something else then.
" That's his response to everything.
Doug, what I need is your attitude to change.
That you want to learn.
I do.
Last time you said that, you got divorced.
- Very funny.
- Wow.
That's a very good point.
That's why I'm asking, because I'm smart.
I know that.
Thank you.
What you need is a chef in here that can help you.
Are you staying? No, but I have found a very talented individual that is gonna be with you to help execute these amazing dishes.
- Here he is.
- Get him in here.
- Michael, come on in.
- Success! - Young man, welcome.
- Hi.
- Hi.
- Hi, Michael.
Michael Server.
He's trained in some of the best Italian restaurants in the country.
He's gonna be here for the next month, training, working closely on a day-to-day basis with Doug.
Oh, nice.
I'm taking care of the check in order that he spends that time in here and implements that standard.
Good.
That's the attitude I want to hear.
- Excited for the challenge? - Yes, definitely.
Yeah? Good.
I'm so excited that we have a new chef.
I just hope we don't scare him off, to be honest.
I mean, we're a little we're very dysfunctional.
I expect us not just to be another restaurant, but I expect us to be the restaurant in the north end.
I'm very excited.
I'm very excited.
I'm excited to run this restaurant with a different spirit.
I don't think we're a horror show any more.
I think it's a new beginning.
It's like new dawn.
We're gonna be fine.
We're gonna be good.
It's gonna be good.
I might still be a horror show.
I-I don't know.
I'm going to Gordon Ramsay's house.
I'll be his nanny.
I'll watch his kids.
No, I don't really like kids, but I will definitely clean his house.
I'll be his dog walker.
I'll snuggle up on the bottom of his bed and keep his feet warm.
With everyone committed to change Put a little sauce in the bottom, just to caramelize it.
And a little bit on top too gives it that nice color.
Chef Mike goes right to work, teaching Doug how to execute - the new menu.
- Looks great.
And later that night, Chef Ramsay and his team turn their attention to transforming the decor of La Galleria 33.
Good morning.
Good morning, ladies.
- Morning.
- Good morning.
The next morning, Sara returned to La Galleria 33 with a new attitude.
Today is a absolutely humongous day.
And owners Lisa and Rita are happy to have her back, at least for now.
Today is where we put La Galleria 33 on the map.
We cement the future of this restaurant.
I'm excited.
I want to get in there.
Right.
Guys, you ready to see your new restaurant? - Yeah.
- Yeah? - Let's go.
- Okay.
You're gonna love it.
- Oh, my God.
- Welcome, welcome, welcome.
It is beautiful.
It really is beautiful.
Right.
- This is so nice.
- It's clean.
Oh, my God.
Welcome to your new restaurant.
I love it.
No more dark red walls.
It's very chic, fresh, modern, and clean.
That oozes that romantic feel.
Wow.
Gone are those hideous plastic clouds on the walls.
We have a new, contemporary look.
Quite sexy.
That's awesome.
I'm very excited to see those craps on the wall gone.
Those were awful.
It's so nice to see exposed brick.
It looks great.
Modern light in order to sort of lift.
- Our old lighting sucked.
- Oh, my God.
We love it.
And then, of course, the blackboard, this amazing north end map, highlighting two of the most important restaurants, La Galleria 33 right next to mum and dad.
Look at this.
I didn't see the cool cutting board.
That's right.
That's so cool.
So when you come in, you have this huge chopping board with "La Galleria 33" stamped on there.
I love that cutting board.
I'm gonna hit somebody with it, probably Sara, and Michele, and Doug and Lisa.
- It's really lovely.
- Happy? - Yeah.
- I think it looks amazing.
I think you have a very contemporary, modern, chic, Italian dining room.
It's beautiful.
I love it.
I feel like we have our own identity as a restaurant now.
I feel like it's us.
I'm excited to work here and be here.
And it's beautiful.
This is the way it should've been done.
So now, instead of sitting down for ten hours, we're gonna keep it clean.
Coming up Shut your face.
It may be the relaunch of La Galleria 33 No, no, no.
Look.
Come here.
Why are you doing that? But is everybody on the same team? I can't deal with this fucking stupidity.
Get ready for an explosive dinner service.
Don't shout at her.
- I'll drag you outside.
- And what? What are you gonna do? It's the biggest night in the history of La Galleria 33.
Guys, some words of encouragement before the very busy evening begins.
And Rita and Lisa want to make sure that everyone is focused on the job at hand.
All right, this is our big relaunch.
Time for us to work as a team.
Please don't spill anything on the customers.
No fucking scratching.
Rosa, smile.
Sara, do not argue tonight.
Don't mention No, we're not gonna argue.
Yeah, I know.
Just do your best.
Everything will be fine.
Who's the boss in here? Rita and Lisa.
Run this dining room with conviction.
What's the special tonight? - The branzino.
- Sell that, yeah? Describe the Porchetta.
The Porchetta? What's it served with? You don't know? You should know.
Describe the Porchetta.
- It is a roasted pork.
- Si.
- Served on? - Served on Oh, God.
You don't know.
- Okay.
- Describe the osso buco.
Osso buco is a lamb shank.
Lamb shank? You tasted it.
I know, but I don't remember all the Really? Veal, you muppet.
Can I suggest, just for five minutes, you take the menus and you talk to the chefs, and you start logging that in there? What's all that about? - Lamb? - Lamb.
What? I need some vodka.
While the staff brushes up quickly on the menus Risotto The doors open for the relaunch of La Galleria 33.
Hello.
How are you? - Can I have your name? - Mendoza.
Pat, shit all over the floor.
Oh.
Fuck.
Good evening, ladies.
How are you? - Good.
How are you? - Very good.
And I just wanted to let you know that we have a beautiful fish tonight.
It's called branzino.
Psst.
Smile.
Is very good.
And the risotto is unbelievable today.
- Okay? - Explain the small plates.
Small plates, tasting.
And we also have, like, a small plate.
Fuck.
I'm gonna start off with the small plate of lamb.
To order some appetizers to start? The Arancini.
The meatball, calamari, Arancini.
Rita, bring some orders here, so they don't come all at once.
You okay? How long for the first order, please? I don't know.
Oh, my God, this thing.
Well, we need some orders in here, please, guys.
- Rita.
- What, honey? It's not going in.
I don't know why.
Oh, my God.
- Uh, chef? - Yes.
This it doesn't work.
What do you mean, it doesn't work? It's not going through.
It's not going through.
Can we use the other one around the corner? The one over here, Sara.
Try it over here, honey.
Why is that not going through? We had them on this afternoon, didn't we? Are you okay? This has to be shut down.
It's not working.
Fuck.
This one's not working either.
Fuck.
It's really stressful.
Is it okay? Is it on? Not yet.
I think this place is cursed.
Fuck you, bitch.
- Let's just use checks.
- Yeah.
We need to regroup and, you know and just keep moving.
Paper checks, paper checks.
- You have paper checks? - Yes.
Thank you.
That was great from Lisa to step up that moment and bring us the regular checks.
Paper checks.
It feels really good that we have a boss.
Okay, Michael.
Now there's no more computer, the POS system's gone down, and we do handwritten tickets.
Oh, chef, order.
Let's do it.
With Lisa having a quick solution to the ticket problem - Can I give you an order? - Yes.
Michael, there's one here as well.
Thank you.
Chef Doug and Chef Mike work together to get the kitchen back into gear You ready to plate that Gnocchi? You got your small plate ready? Whenever you're ready, send it out.
That's for you.
We're going on that first ticket.
- You ready? - Take this one.
Thank you.
And as a result, the much-anticipated small plates I have the lamb plate and the meatballs.
Are now heading out to the diners.
Enjoy, ladies.
Wow, that is really good.
It's perfectly fried.
- Very cool.
- I like it.
It's delicious.
This is amazing.
I need Gnocchi and chicken Marsala.
Okay, we need a Gnocchi and a Marsala.
Let's work it.
Okay, let's start on that.
No, no, no.
Look.
Come here.
- Why are you doing that? - Rosa.
I'm sorry.
I'm just used to putting them here.
I know you're used to it.
It's simple, but you're making it so difficult.
Who's expediting tonight? Rita.
Sorry.
The staff, they're just like a bunch of misfits.
They don't listen to me.
Do you want to go backwards, or do you want to go forwards? - No, forward.
- Right.
Get used to change, young lady, or go home.
I really hope this fucking bitch doesn't mess this up for me.
Chef, table two, any time you can find? What is it, Michele? Gnocchi and Agnolotti Marsala.
- Yeah, you got it right now.
- No Marsala.
He does not have that.
No Marsala.
I have a Marsala.
Is here.
Yes, make the Marsala.
Is here, the Marsala.
Fuck it.
Michele, get out of here.
I'll tell you what I need.
Marsala and I need the Agnolotti.
You need to speak to me.
It's right over here.
You just said "no Marsala.
" I need a Marsala.
Shut your face.
I don't know how they're gonna fucking make it.
You know, I can't deal with this fucking stupidity.
Rita, I need one.
Long time ago, they ordered the Don't shout at her.
Get out of here, Michele.
What is wrong with you? His attitude stinks.
Get a grip and start listening.
I am listening to you, okay? All right, just leave me alone.
I'm working this way.
If you're not happy with me, tell me to get the fuck out, and I will leave here.
- Hey, look at me.
- I don't care what you say.
- Don't start.
- I don't care.
- Don't start.
- I don't care.
In front of these customers, don't you start.
- I'll drag you outside.
- And what? - What are you gonna do? - Do you know what I'll do? It's relaunch night at La Galleria 33.
He needs a Marsala.
Shut your face.
And waiter Michele's lack of communication with Rita If you're not happy with me, tell me to get the fuck out, and I will leave here.
Is putting the service in jeopardy.
In front of these customers, don't you start.
I'll drag you outside.
And what? What are you gonna do? I'll make you respect the fucking owners.
Don't start.
Don't start.
This is, like, my big open, Michele.
This is what you do to me? His attitude stinks.
It's like the lunatics leading the asylum.
- You're expediting.
- I am.
We're just shooting ourself in the foot there.
We're just destroying ourselves.
I don't know why we're doing it.
Don't take shit from them.
No fucking way.
- Lift it up now, yeah? - Yeah.
Okay.
Now, Lisa? - Yes.
- The restaurant's full now.
You raise your game and follow the waiters every time.
- Own it now, yeah? - Yeah.
Lift it up a little bit.
Here, got to drive them.
Regroup them, get them together, and finish strong.
What makes this fucked up is the staff.
They're not respecting me.
They're not understanding it's a new system.
I have to beat them into that.
Michele, I need you.
I want you to listen to me.
This is really important.
Well, then give me the appetizer.
No, no, no.
I want you to listen.
When you call something, who's the one person you come to? - I come to Rita.
- Me, because I get confused.
Shouting over Doug he's in the thick of it now.
- He's busy now.
- Me, me.
Okay.
I'll call you.
This one, I didn't file yet.
They're still working on the appetizer.
But do they have these appetizers? Yeah, they're eating the appetizer.
Okay, I need to know, because I need to cross.
All right.
So I will tell you when they're done for the entree.
Yes.
Yes.
Yes.
Just take a deep breath and relax.
You're just nervous.
We can't revert back to, you know, the old way of doing things.
Rita and I, we need to take the reins and get back on top of things.
Fire two specials, a large Gnocchi, and a veal osso buco.
We got this.
We got this, guys.
- Of course we do.
- Hey, listen.
You're doing a great job.
- Rita? - Yes.
These branzinos can go with one large risotto.
- Sara.
- Yes? - Start to take these.
- Okay.
I'll start them right now.
And we have the lasagna, ladies.
Oh, my gosh.
- Thank you.
- Wow.
You're welcome.
I really apologize for the wait.
- This is excellent.
- It's good.
It's delicious.
And there was your Agnolotti.
Enjoy, everyone.
- Thank you so much.
- Sorry about the delay.
- That's okay.
- The risotto is very good.
The customers seem to really love the food.
It's nice to see people actually finish a dish.
We're not giving them oversized portions of orange shit.
It feels good knowing that it's good, that we're serving delicious food and that people are enjoying it.
You guys are rocking this thing.
- That's gone, right? - Yup.
So I'm just waiting on this, and then all my tables will have eaten.
Gnocchi Marsala.
Thank you, chefs.
Very nice.
Thank you.
I think that's everything.
Okay, beautiful.
I'm a champ.
I am.
It just rolls, my head is so busy.
Isn't that great? It's wonderful to see teamwork, it really is.
I took control of La Galleria 33.
Doug, good job.
Well done.
We did good.
It was hard.
Thanks so much.
Thank you.
Thank you for coming.
Wow.
What a night.
Well done.
It wasn't perfect.
Yes, there were bumps.
But we didn't give up.
No.
People loved the food.
And, Rita and Lisa, that says a lot about your chef tonight.
Doug really stepped up, really delivered.
And you maintained your standards from the first dish to the last.
So well done.
- Thanks.
- Very nice, Doug.
Really well done.
Very good, Doug.
In the end, the most important thing is every member of staff here tonight listened to the owners.
And it wasn't the owners listened to the staff.
It was reversed.
That's the way it's got to be.
Get used to it.
That's the way it is.
Well done.
Give yourselves a round of applause.
Come on.
Yes.
I'd like two minutes with the owners.
Please.
Come over here.
Come over.
How do you feel? I feel wonderful.
I think that, once they run this a few more times, and that POS system isn't broken, I think that I think it's gonna be fabulous.
I'll stand here.
What? What's the matter? You have two arms.
Oh, fuck.
Hey, listen.
Here's what I saw.
Two owners running their restaurant, not the restaurant running them.
Yeah.
That's important.
It is.
You've got it.
You got to stay on it.
But you never, ever, ever become beholden to your staff again.
- Right.
- All right.
- Well done to both of you.
- Thank you.
- Okay, look after yourselves.
- All right.
Yeah? - I wish you would stay, just - Yeah? I want to keep him.
I feel like I'm holding a pistol when he's around.
I just feel, like, so empowered by him.
I'll tie him up to a boiler downstairs.
- He's staying.
- Thank you.
Thank you so much.
- Wow, what a week.
- I wish you could stay.
I wish it was that easy.
There are other nightmares out there.
Bigger than me, you think? Ask me that question in six months' time, and I'll tell you.
- All right.
- Look after yourselves.
- And good luck.
- All right.
Thank you.
- Fingers crossed.
- Fingers crossed.
- Good night.
- Thank you, chef.
Good night.
Good night, good night, good night.
I'm so sad to see him go.
I never thought I would say that.
I hated that man two days ago.
And he's just he's great.
I really love him.
He really lifted us up.
I'm sad he's leaving.
Well Wow.
This has been one of the most unusual, yet one of the most enjoyable Kitchen Nightmares I've ever done.
And I'm so proud of how far these two sisters have come in only a matter of days.
They may be 1 of 80 Italian restaurants in the North End, but to me personally, they're always going to be very special, let me tell you.
Wow.
Osso buco, lamb.
You're kidding me.
- Seafood ravioli - Gordon, wait.
Gordon.
Chef Ramsay.
Chef Ramsay.
You can't go.
- I cannot stay.
- But you can stay.
Just, like just 20 more minutes.
I can't stay 20 more minutes.
- Just one osso buco more.
- I can't.
In the weeks that followed, Rita and Lisa took Chef Ramsay's advice and took charge of their restaurant.
I want you to take the old Galleria out of your head.
They not only set new rules, but were diligent in enforcing them.
This is definitely going back.
This wasn't the way the lasagna looked.
There was one casualty, however, and that was Sara, who preferred her own set of rules.
Right here, chef.
I'll take it, I'll take it.
Now, just like their parents, Lisa and Rita have a successful restaurant in Boston's North End.
I just want to say that I was like a koala bear.
Even though Lisa, like, expressed all her bitchiness, - I was ready.
- Yeah.
I was a soft, cuddly koala bear.
But I had my claws ready to go just in case.
But I love Gordon.
You didn't look like you had any claws.
I was ready.
Up his ass, no matter where he went.
Well, I wanted to hear what he had to say, everything.
I loved it.
I want him back.
Where is he? I'm going to go find him.
I love him now.
Yeah.