Gordon Ramsay Can't Handle Nervous Waiter | Kitchen Nightmares

[Music] esha in the home counties full of stock brokers ladies who lunch and golfers 35 000 rounds of golf are played every year on esha's more plays golf course that should be more than enough to keep the attached restaurant full but none of the golfers ever go nor does anyone else [Music] i have just a week to turn the place around and that's a tall order jesus christ the wife of monstrosity um first impressions yeah um now turn it into an open prison for young offenders because it looks [ __ ] ghastly my god i think this could be my toughest job yet i've come to try out the food more purple everywhere but the place is deserted looks like i'm dining alone not a good sign god knows what they're going to serve me they come on there deep fried camember have i gone back in time they're not for them we're about to receive may i not be poisoned for the fourth time in four months ah men jesus it reminds me of rented fish fingers that's disgusting thank god i've got some wine to wash it down god dear idea it absolutely stinks it's cold where is everybody still at least i can be sure no one's watching me next up i have gone back in time it's the cunnery equivalent of flared trousers it's the meal all right then this don't taste like it grew up in the 1970s it's not exactly [ __ ] tender is it popular the dish duck not really no have a little taste it's quite tough no that's really difficult to eat yeah i know you should always put it out no are you going to swallow some ramen it's still in there oh my god don't swallow it horrible food no wonder this place is in trouble completely clueless but on the verge of being embarrassing so what do you think about your meal tonight i'm lost for words almost nailed up well at least i wasn't poisoned so i've come back to meet the owners of this 1970s nightmares trying to be nice huge place richard hodgson and nick white house have sunk all their money into this place and it's been a disaster it's like an old country house hotel isn't it like a this empty room will be costing them nearly a hundred pounds an hour for staff and overheads potential i think it's fantastic it's got character yeah it used to be a successful bernie inn in the days when stakes were posh they used to do 200 250 covers a day here valet parking and it's probably the last time we took his real money it was probably the only restaurant in the high street yeah absolutely aren't they ashamed to be still serving the same food from the bernie in days and who's got the food background neither of us our backgrounds drink um i spent 15 years in the licensed trade richard sacrificed everything to buy this place if i can't help him his family could be homeless i should have done this in my 20s when i didn't have children and didn't have a huge mortgage and everything else we both sat there and thought shall we do it shall we do it in a few dark nights and we thought maybe it's a bit risky and there's a lot of risk involved for us both nick's put everything he's got into the business as well running a restaurant is completely different from selling drinks no wonder the kitchen is such a nightmare hi home's missed irve was a french head chef when they took over but no one liked his cooking including me we gave people some shocking experiences i think it's safe to say well we taught them what the extremes were like people can be quite emotional about food and you've ruined my life that type of thing i know how they feel um engine room kitchen yeah let's meet the rest of the kitchen team and tomorrow mark robinson calls himself the executive chef whatever that means so you're a head chef somewhere else before we came here i trained as a chef and then um became very disillusioned and went off and got an item business degree gave up cooking for a business degree doesn't sound very passionate about food to me he was brought in to sort things out but all he's done is spend thousands of pounds on microwaves and friars and piss survey off come on strawberry french man oh there are two people in the dining room let's see if their lunch is as bad as my dinner almost everything seems to be deep fried and the oil smells like it hasn't been changed for months when you walk through the restaurant first you can smell it's like a tainted sort of fried smell almost a little bit like hospital food yes chef why is there an anchovy fellas and the salad dishwashers he's like karen of the salad but he's their own how many new potatoes around uh only one one new potato yeah [ __ ] hell for nine pound fifty any olives no nothing's ready here no beans cooked no eggs cooked what the [ __ ] is going on are we just in the [ __ ] because we've got two customers for lunch this kitchen is a nightmare mark was brought in to update the food but i can't see what he's done how can he get away with a menu like this and how would you um how would you describe the style the food um it's um the the the a la carte stuff that we do it's very um it's very much here's a steak and three sauces you can have with it it's not a great it's not a massive detraction for what they were serving before here and three sauces are what uh brandy and mushrooms stilton and bacon and peppercorn cheeses those three sauces sound a little bit burning ish well they are i mean this is the thing it's a bit it's a bit 1976. you could say that again little nuke off straight out in the microwave it's still in a mushroom it's an insult to cooking oh in the bag damn no wonder we need so many [ __ ] microwaves hurvey [ __ ] i'm not hungry parsley hey come on we'll be the same with that pasta come on get it on there there you go good old bernie i know you love your parsley and so far they need a [ __ ] rock up their ass because if they continue the way they are doing now it's gonna go down like a sack of [ __ ] and quite frankly i don't think they actually care about customers and every dining room needs to care about customers otherwise they don't come [ __ ] back it's my second day in isha where i'm trying to help the moore place restaurant and golf club [Music] the food's stuck in the 70s [Music] as usual there are no customers today hammys book for lunch none nothing and tonight none so we did have someone come in to look at the restaurant it's either here or tgi i'd rather go to tji's mark robertson the executive chef should be tearing his hair out but he's taking the day off chickens but you look different out your wives you look like a monk on leave [Laughter] thanks i'm going to play golf later around i'm going to play golf we're supposed to be running an empty restaurant to get it off the ground to get it moving towards something semi-decent not [ __ ] around on a golf course at least he knows there's something wrong because he's hired a new head chef now there are three talk about too many cooks one's a joke frenchman the others stuck in the 70s i hope andy trials from the 21st century you've really got your work cut out there i know and you can't go in with all guns blazing booting them all in the ghoulies within the first 24 hours you'll have no one left i know i know how would you how would you play this situation narrow the menu down to begin with yeah start off really simple yeah and and look what's going on locally andy looks promising but i'll have to show him what he's up against what is that andy huh he looks like something out of the night what is that jesus painful it's like a dehydrated silicone implant actually it's a microwave frozen deep-fried burger what is that this is a salad looks like a plate of worms kind of breaks my heart when i see this [ __ ] you know that okay do you think that's nice it's not bad and he's worked in some really good places he's going to need all his experience i know it's instantly some ballet sauce in a jar they don't use that though do they i wouldn't like it our executive chef he's as shocked as i am by all this ready-made pack of food lazy cooking and it's more expensive than making it fresh i just smell that that's what the smell is downstairs in the dining room yeah i mean on a sunday i bet you can smell it all over the building jesus christ right now i need your high strength no wonder [ __ ] customers yes you're being a little [ __ ] again how could we have a frenchman here and we're buying friends dressing in little [ __ ] i'm impressed so far with andy he seems keen to make changes yeah this is what i want to get away this is and they put it on the menu is brussel pate brussels with chicken yeah it's just plastic crap yeah no they're definitely left on the burner yet frozen yorkshire pudding oh lovely andy could be the chef i've been looking for and that means i can get out of the kitchen and work with the owners it looks like a deceased bridge club why spend ten thousand pounds painting the building a horrible color and nothing on improving the food the reason for doing it was to show people that the place had changed hands that it was very different yeah at night though we lighted up with purple lighting it looks fantastic but it has probably alienated some of our old core business most important thing is to focus on the food and get the food up to where it should be what we should be offering local how we should be um selling the food and and bringing in a bit of a bit of a bargain i'm taking richard down the high street to find out where his ex-customers are eating i can't believe how close together all the russians are yeah really really on one high street easter is made up of wealthy city types ladies at lunch and surprisingly thousands of americans who work for a big conglomerate in the area and red peppers yeah it's actually packed in there it's just ladies that's your drinking champagne yeah spend their head lunch fifteen fifteen twenty quid but he's churning all the time you know there's a good example yeah [Music] richard's a businessman and i want him to see how much money these places are taking there are 23 restaurants on the high street so competition is fierce but i bet most people don't even know there's a ration and more place quick challenge i'm gonna ask a family i'm gonna stop them and say have you heard of your place do you know what it is do you know where it is um come and try us for lunch have you heard the fourth place no you haven't heard the fourth place absolutely not you haven't you've heard of more places out the road there have you been have you used the place before no i don't like the color of it you don't you know it strikes you as being an island another purple building there it's a funeral director you didn't copy that does it well four places yes well before they painted it um the strange color you're not a fan of the color no if you paint it differently tomorrow would you come back next week yeah there they go i get two brushes you can have one of them so in a survey on the colour i think this trip's opened his eyes to the potential of his own restaurant please give me an idea for the new menu the plan is to give the restaurant a new direction and get people talking about more plays the deep-fried [ __ ] has to go and um the parsley around the plates and the chopped tomato and that that that's [ __ ] 70s crap at its best gordon i have no desire to spend the rest of my working day smelling of fat there's you know thousands of americans that live locally that um is the most amazing market to tap into there's no reason why you can't have not an american themed restaurant but an american influence but get the place famous for two or three dishes when someone's driving past said oh christ look there's more place you know they've got the best burger in isha yeah because of [ __ ] it's a talk point whether it's the best burger whether it's the best chowder it doesn't matter but as usual mark has a problem my concern is how that would go down with um any of the older clientele that they've got that come in okay is that keeping the business afloat no no there you go no disrespect yeah i've got interruptions before where everyone's been nervous about the existing old farty boring bastards that sit there and take a two-week holiday in between courses and dribble throughout the viagra coming with a coffin we're looking for new vibrant young exciting customers that are going to be loyal to this place for the next 10 years can we [ __ ] off in the kitchen now absolutely stay focused one direction american style cafe upbeat friendly service bloody good food and stick to it and if mark bangs on again about the justification to why i should accept that he cooks 99 of his food in a [ __ ] deep fat fryer and to why they spent what twelve and a half thousand pound on six [ __ ] microwaves i'll put one up his arse sideways [Music] uh why don't we do a couple of burgers up for uh richard and nick my organic burger made with totally fresh ingredients in miles away from mark's deep-fried crap nothing wrong with a burger what is done like this lovely oh welcome to proper cooking and it's cheaper to make than bought in silicon implants tomato chutney it's a nice raw cherry tomato chutney with shallots i put a little bit of parmesan on toast celebration burger lovely so far nick and richard have shown little interest in the food they're serving what's the verdict that's fantastic absolutely brilliant and that's just that's the talking point that is i get it more place than the burgers are awesome you've got to go there and have one fresh meat easily and because burgers are traditionally so badly done what an opportunity to really excel i can almost see them counting the money they could make with my american theme burgers and corned beef hash pecan pie peach melba and smoked headache chowder the most important thing about this particular soup is that you know it's done up in the morning clam chowder made up we're using potatoes clam juice to thicken it we've got a little step further and poached them crows eggs then pour the chowder over the haddock over the clams the quail egg's still nice and runny inside that's lovely when you take a spoon you didn't [ __ ] it up that's moorish the food is really coming together this is the cornfield fashion with hollandaise finished with pomeran mustard it's not difficult at all exception finally we're getting somewhere now all we need is some customers 35 000 golfers use this place every bloody year you know that yeah and there's a small percentage of them actually get into that bloody restaurant through there so the idea now is going around there stalking them a little bit on the green and ask them to taste this amazing food i'm taking kim one of the waitresses and andy to entice them in with the food morning sir how you doing was like a quick burger sir thank you very much in what city made of this adolf handy chef in the restaurant at mall place are you we haven't used it i've been that place for three years four years john i used to come down this on a sunday and we booked a breakfast and we had a tea book and it just took so long to get their breakfast down really that's interesting well uh we had to tee off and have to leave the breakfast and i've been in there since nick and richard can't keep an empty restaurant going forever we have to fill the dining room and make customers come back this is a beautiful mini hamburger your wife's going to go mad now look you spilled it all down your jumper i wonder how many of these golfers are ex-customers touch the brand here just trying to get uh people into the restaurant trying my good food is there a theme to your menu chowder great burgers corned beef hash uh beautiful roast um knickerbocker glories would you come back to the restaurant [Music] there are three days of the year when all restaurants however bad are full new year's eve valentine's night and mother's day what are you doing on mother's day that's a good point it's mother's day this sunday and it could be make or break for more place three down 34 997 to go hopefully we've enticed some disgruntled customers back and made some new converts my next task to sort out the waiters it's friday night and time is running out for practicing on customers all nine of them it's andy's night off and so mark's running the kitchen yeah i just want them to squeeze outside peter it's not square so why is he in the dining room i just want them straight tonight i want to see if the waiters can push the new menu on a bed of spinach topped with a fried egg oh well that's that sounds great actually it is nice i tried it yesterday well done kim one corned beef hash let's put on the spinach next time okay quick smoke hot chocolate which is a soup it's with with with come on peter he's got hard fish he's got he's got uh what was that it was cloudy no the customers know more than him can i have the camel back two of those oh god they've ordered the camembert just okay zach looks so shy i'm not sure he can walk and talk at the same time never mind sell the new menu there you go that's it how was your stuff something cool now things are going wrong in the kitchen as well mark can't even make the deep-fried camembert it's frozen and i thought it was his speciality [Music] thank you [Music] now the chef's gone into the dining room that's pretty much one member of staff for every two customers and there are no vegetables in the main course and they need my help to serve them how are they ever gonna manage with more than nine customers everything they've touched so far see me it's [ __ ] overcooked undercooked unripened deep-fried camember and um i'm really worried this dining room will be full on sunday there could be as many as 150 customers we don't stand a chance and if it continues to go like it is now there'll be more [ __ ] camembert inside the pot plants shocking i mean really [ __ ] shocking dining room absolutely crucial we can't do without you and you can't do without us and we've got to establish that teamwork and we've got to come together as a team and think together as a team and then never forget the most important person is the customer so it's a very straightforward exercise nick and i are going to arrive in the dining room for the first time we've got a table book for 1 30 for lunch today ready sit me down present the menu and sell me this restaurant here we go peter's been here for 15 years so he should know what he's doing good afternoon mr whitehouse nice to see you mr ramsey well you can't afford his enthusiasm still a sparkly for both of you sparkling sparkling um i'll have a beer actually kim's been a waitress for five years she's charming but has no real training a beer bitter bitter okay the lamb perhaps lamb uh yeah i'm not too proud zack's only been here a week he knows nothing really nothing where's it from i'm not too sure okay um oh soup of the day yesterday not too sure either sorry i made some water still sparkling yeah still please still uh what's fresh or fresh or oh god professional from the pond on the ninth green i would like you all to have less than 48 hours to master the new menu and be able to sell it to the customers it seems like i've got bits of mussels in it it's not actual fish is it i'm not sure right it's seafood yeah it's it seems seafood soup it's good it's got some white fish there he's got cocos cocos this is going to be harder than the kitchen i used to work as a waiter and i'm sure i can show them how it's done smokehouse beautiful creamy garnish with flakes of oat smoked haddo finished with a wonderful poached quail so nicely chowder beef chowder definitely not we also have a special on today clam chowder the chowder the chowder is a very nice platter it's very nice tasting platter nice short descriptive idea of the special clam chowder very strong tasting i'm turning [ __ ] gray i have to read the menu for the menu what i'll give i'll give the menu to you there you go okay i don't know let me see what we got last time sharp tasting got a special twist to it as we put whale's egg in it a quail zed in it much better quail said in it really good even my pubes are going grey garnished with oaks of haddock flake i'm sorry garnish can you cook no this whole thing is theater and this restaurant has to become a showcase and each and every customer is going to eat in here on sunday gearing up for a bloody busy day has to remember you yes and if they remember you and we serve good food boy are they going to come back and one last chance for zach here we go i'm ready this one i can feel in my bones i can see how relaxed you are you're looking good you're cool you're dude give it to me the smoked haruka is a very nice dish um it has a nice creamy fishy garnished with flakes and a nice uh smoked haddock in the middle it's been sounding like hot cakes it would be funny if it wasn't for mother's day preparing one [ __ ] speech i've got 24 hours to get [ __ ] russian ready zack zack i'm more than halfway through my time and more place the food's better the waiters have improved but without any customers it's all a bit pointless [Music] there are three days of the year when every resident should be full even purple ones new year's eve valentine's day and mother's day and sunday is mother's day [Music] richard and nick have been taking bookings trying to claw back some money table plan good news is what we've got 11 books now we've got quite a bit more than that but hit me with it 181 [ __ ] confirmed i should be pleased but i'm terrified i thought we'd struggle with 150 but 181. it's making me feel worried slightly bit ambitious a bit ambush this year but just you know what we're trying to do and turn this place around is trying to take another division yeah and getting customers in here but and what worries me is that you know they're still not turned on finno fitting off more than i can chew with the amount of covers they want to do i'm as worried as andy but i have an idea roast chicken just like your mother used to make but with a twist carved at the table to take pressure off the kitchen you've cut a chicken no you've got a chicken before no you've cut a chicken before many many years many many years ago at home of course everyone's going to learn including the owners jc you thought you were coming down here for randa golf no you're not i want you to do a chicken buffet ready yeah i've brought in jc one of my best materials he knows everything there is to know about service and about carving a chicken i mean one one of the so classic uh cutting we do first cut off the legs then separate the drumstick from the thigh next cut along the breastbone keep the knife close to the carcass and take off the breast i will i will leave this clean myself yeah see i think nice also to lose the skin and the customer can do what what you want yeah so we do one voice turn the chicken over and remove the succulent oyster underneath that's a nice little piece of meat first time for you first time for me yeah chicken virgin foreign which is the ass the legs are first and then you go onto the breast the chicken has to be carved in three minutes or the rest of the food will have gone cold it doesn't really look like a chicken and you cut the leg beautifully you cut the drum off you've got the thigh there yeah look that's fine that's not brilliant you're just having problems with the breasts yeah tomorrow i have to carve in front of the customers and it'll have to look better than this looks like the [ __ ] foxes attacked it the chickens are coming on and it'll be so nice to have chickens carved at the table and they're getting the waiters to take some pressure off their [ __ ] shoulders on sunday with gratin dopamines in the bowl on the table yeah yeah um fresh peas because it's just coming to season yeah perfect so that's the major selling point yeah instead of being positive about mother's day mark's worrying about old customers who are expecting the 1970s menu he's already sent out the people that have booked have seen this yeah as long as they know they're going to get the beef lamb the same graces they may have seen the menu but they haven't [ __ ] tasted it yeah absolutely so that's one big [ __ ] relief for me straight away i really want mark to be right behind the changes with respect to how many we got booked we're going to be in the [ __ ] big time and if we can entice 25 of these customers on sunday to return you know you've got them the simple truth is that nick and richard have got greedy and overbooked they have to learn to care for their customers do you think you're both now capable of running a restaurant as you've said before and as we've not made any bones about we're not food experts we're not restaurant operators i think we need to be in here certainly in the short to medium term we need to keep to building our capability if you are going to go up a division and take it from center strength you have to get firmer i have to do it every day there's a part of me that thinks christ you nasty bastard and now that you guys are physically hands-on i mean really hands-on it'd be so good to keep control of it hold tight to those [ __ ] reigns if richard and nick are serious about getting stuck in we could still get through mother's day i'm going to take them out their word and give them some real work to do i really wish i could repaint the building for tomorrow but at least i can do something about the inside when you walk in here first thing you look at the classical of the entrance a little bit disorientated because you're confused where the restroom is at the moment the customers are in danger of getting lost on the way into the dining room walk through down to the right and then when you come into here it's such a lovely area here and what i was thinking see all these plants that side yeah let's get this over here a little bit of screen yeah maybe one of those little indian screens sectioned off and it just gives a nice smooth clear flow through yeah if you don't catch them they often feel they can mill around here it's like it's almost disorientated yeah come through this door walk in first thing you see horrible plastic so the area outside the restroom just as important as inside one more um [Music] it's even more intriguing now than it is when you walk through the no you're thinking wow beautiful entrance excellent where's the restaurant oh it's just down here on to the right this is that natural little snake yeah you can follow everything is ready for mother's day just one last test to see if richard can carve the chicken in less than three minutes three minutes how you feeling have you started no no you haven't been have a feeling yeah overwhelmed when we started every hour of every minute of every day what minutes ago he's done it rich is ready to face his customers two minutes 20. well done can i just say that we've got 50 roast chickens for tomorrow to sell [ __ ] let me think that's 100 legs that could go into someone's lap in here morning guys the big day has arrived and if you're going to give the diners a mother's day to remember we'd better get cracking how many chickens are going in six chickens down that down that oven there we've got our chicken in there and then i've got that whole tray of chickens here as well as roast chicken andy's cooking a rib eye beef with all the trimmings and irve he's in charge of the orchard puddings okay you cannot make yorkshire pudding like this [ __ ] hell not exactly how your mother made them they're like bullets maybe you have to cook them longer as well yeah and and hotter to start off with just to get them rising morning oh you got 15 chickens it'd be nice you could do 10 of them what me personally yeah thanks for that i'm going to start to think about chicken okay here we go yoshi puddings what'd you reckon 5050. fingers crossed if my yorkshire puddings rise the kitchen will be almost ready okay just one last pep talk for the waiters i just want you to stop crashing around move around the dining room like a ballerina and see that wonderful floor out there you just treat that like it's swan lake gliding in and out of all the tables [Music] if we get this right more players will really take off if not we'll offend half the mothers in esho oh we shouldn't be under this pressure on [ __ ] mother's day quick look okay then just stay there two seconds no no no no no no no no who doesn't get it when you're blowing on them knocking them down look at everybody standing here away from my [ __ ] [ __ ] off out of here just in case i was imagining things ready watch right come here please zero okay ridges look that's what i'm trying to explain that's what you should put in that's a pile of [ __ ] yes right where's that fresh little [ __ ] come here okay end of story okay fifty minutes to go first table was the riding of twelve lock four two um i need to leave from the kitchen yeah okay um starters smoked headache chowder it's a creamy fish soup garnished with oak smoke haddock main courses rice chicken carved at a table that's down to you guys push the chicken traditional rice beef pudding yorkshire puddings what do you think this time last week we went from two to 180 for lunch today so i'm gonna be in the dining room right behind them give them a little bit of support because i think the kitchen's pretty much set with air but dining room's still a little bit apprehensive [Music] bookings have been staggered over two sittings so we'll be working for six hours straight for the piece after zack's performance with the chowder i've put him on bar duty kim nick richard and peter were working the floor and he's in charge of the kitchen with herve as his right-hand man you've got three minutes over here how many is it for how many is the chicken four or four and the executive chef well yeah he's in charge of crockery okay you've got three chad balls up there homemade wall-placed burger it's a big beef burger with a charred grilled bun and it tastes brilliant it will do nick the world of good to meet some customers the burgers are selling well but at the moment not enough chicken just two or three of you want the chicken and we'll bring out your table and cold for you at the table how come you're not selling your chicken huh it's not one to try go on we want to go for a break they actually sell one chicken the rest of the dining will start to see sort of a little bit exciting a little bit of magic happening around the table so they'll all start ordering which then within an hour we'll run out which is exactly what we need now there's a nice burst coming out of the room it sounds really happy here we come give it to me four chicken chicken for four yeah well rice chicken after all my doubts it's peter who sold the first chicken spring chicken that's not you sure enough soon everyone wants one chicken how do you figure out [Music] i've never seen it [Music] everybody's rising to the occasion and the first sitting's going really well [Music] it's great to see the dining room full and feel the buzz thank you so but on much second sitting the other booking's causing a problem there are just too many people there's a table of 19 and a table of 15 and a 14 pretty much coming at the same time and it's not very good when you've got like 48 people all at once because they're sharp in the kitchen nick and richard have to learn a cardinal rule put the customers first make them feel really special and build a sense of loyalty i don't expect to come out for a family meal i have to wait as long as this it's not a question of fast food it's a question now we've been in an hour and a half we've got a starter that's it not a lot of explanation other than we've been really busy yeah we've kept cheerful haven't we except for colin still there we are we learn and we don't come back again have you ever had a chicken carved at your table no well i've not done this many times kim's trying her best but charming the customers just won't work they want to eat at least you know it's fresh remember unhappy customers destroy reputations i mean how the [ __ ] can you call nearly 50 people at one time yeah certainly [Music] the food was very good yeah the rest of it the structure the organization i'm sorry mate you've done that some more waiting stuff i mean the girl has done her best but you know she's the only one on the right the guys in the black shirts and everything that were the managers they were sitting down talking to their mates in the conservatory there and they only left two people serving everybody else in here i'd like to say goodbye let's hope richard and nick learn their lesson the dining room's empty now but it's been full for the first time in a long time and the vast majority of customers went away happy one chicken left well done thank you yes happy yeah it's good working with andy yeah will you use my recipe for yorkshire puddings then the bloody french fridge i know don't mind you for the last minute it's an easy target at the end of the day well mark's not an easy target yeah i am you know you said earlier and the waiters did a great job i'm really impressed with the way everyone pulled together [Music] that was fantastic and you're running around crazy today like proud [ __ ] wow this is full this is heavy and this is buzzing hey i'm running it i'm happy with larry since we started we've never had a day like we've had today in here one complaint was the fact that the food was taking too long and the rest of the complaints were just customers are still not happy with that bloody color that purple monstrosity and you know what a quarter to 12 lunchtime i don't think you're gonna do it because i didn't think any of you were good enough to do it [ __ ] well done maybe there's hope for the purple palace yet [Applause] when i first arrived at moore place i found a restaurant in crisis where is everybody it felt more like a rest home today for lunch nothing the food was deep fried microwaved or out of a packet that's [ __ ] 70s crap at its best too many cooks are not one of them any good are they thank [ __ ] i'm not hungry and i met possibly the worst waiter in the world oh zach i'm [ __ ] i mean really [ __ ] shocking but by the end of the week things had started to improve that was in march 2004 now i'm back oh for god's sake they've still kept it purple and on a sunny day it still looks like a [ __ ] oh jesus christ it's a relief to find out andy's still heading up the kitchen how are you how are you doing all right good to see you yeah you look like you've had a busy summer well yeah it's getting out man the ramsey burger that wasn't it how many selling a day oh they're doing 80 kilo of beef mints a week 80 kilos a week my god it really kicked off in a big way oh they take care of your pudding do me a favor make me one morning it's about priorities in there you know we've we've continued to spend money here on uh on things and it's it's on the list at some stage [ __ ] yeah if you remember the last you know chat we had the dynamics of getting the restaurant busy was the sort of objective behind this whole thing and that was that was doing the set menu and dropping the price down and then since then it's probably settled in 60 70 percent higher than it was before and mark's the gardener now is that right mark's up in leicester running his own pub so now he's an executive barman we've given andy's head and we're in terms of the menu and let him get on with it the one thing i would say categorically the food here is great the product is great but the proof is in the pudding um that looks nice uh irvi at lee seems to have improved on that flat pancake he made me last time i was here it's not bad however you know it's actually not bad a little bit too thick at the bottom it needs more salt do it do it okay chef bitters in yours of course it's [ __ ] not don't get that [ __ ] excited erve is the only original brigade member left but andy seems to have succeeded in knocking a brand new team into shape pretty quickly front of house still has the charming peter how you doing zach's been moved to the safest place behind the bath how does this one had a clam chowder uh what would i don't do anyone i think i knew they'd be on their best behavior for me so to get a genuine overview on how more place has progressed two weeks ago i sent in a spy very cheery service from the old fellow in an open neck shirt matthew ford is a renowned food critic to be on excellent terms as the mostly codgerish luncheon hello matthew his frank reviews have made and broken many businesses and he came away with some strong opinions about the purple palace overall impressions were they informative on the menu there was an old dale codger who was yesterday he was absolutely he was sweet he was very nice to my daughter he was very informative he was clearly taking pleasure in all he was doing and um style of food um modern european i would say and really very competently done it was working some well-known combinations every now and then it just gets a bit too fancy and i think maybe to justify the the dining room there was deep fried rocket which i thought was a bit weird what the [ __ ] would you want to d fry it for you asked me i would i was just a restaurant critic i wouldn't know these things you know what goes on is chef's heads frankly it's a mystery to all frequently to themselves was that your idea no no that was right but i've changed it now crisps deep five rockets gone has it it's gone it's gone down was gonna ask that for lunch it's all gone talking about lunch i'm gonna have a where are the menus let's look at the menus and um despite his rocket abomination and he has definitely had a beneficial effect on the food here so why if they're doing a booming trade in the evening at lunchtime still completely dead looking at the bar menu i've got a good inkling why good afternoon you're really ready to order so i'll start off the vegetable spring roll please spring rolls three little words spring to mind deep fried food if a restaurant wants to get a good reputation food has to be consistently good throughout [Music] it's like a cremated turd [ __ ] disgusting [Music] miles away so we've got good food at the restaurant that's completely spoiled by the [ __ ] they're serving in the bar and if you're ever going to attract people from the bar to come in your restaurant you've got to stop serving that [ __ ] the deep fried rubbish on the more place bar menu is in danger of completely undermining its new hard-fought reputation service when you've got such diverse menus it's going from sort of first division straight down to the fourth two dishes on the bar menu is more expensive than your lunch menu and the food on the lunch menu is 10 times more exciting than the food in the bar i want to suggest incorporating more of the restaurant menu into the bar slowly but properly so anyone coming in for a quick snack whatever it happens to be is an indication to how good it is in there for me if it helps the consistency and it helps the speed of delivery then um it's no gamble yeah no more deep fat food no more and just to make sure i'm putting the deep fat fryer out of harm's way [ __ ] the food on the evening menu is a huge contrast the waiting staff can take pride in what they're selling chips for the same price richard and nick have wisely cut prices the result surprise surprise the average spender head has gone up from a meager 13 pounds to over 20 quid and if business continues at this level their predicted annual turnover would have increased by nearly a million pounds everyone loves a ramsay burger fantastic place is doing really well very very busy we got rid of the [ __ ] friends which is fantastic news and it's a great restaurant food looks fantastic they don't need anymore i'm out of here thank you very much thank you sir it's been a pleasure likewise cheers but remember one thing i'll be [ __ ] back i can't wait [Music] you

Channel: All In The Kitchen

Views: 2,971,980

Keywords: Gordon Ramsay, Gordon Ramsay chef, Gordon Ramsay recipe, Gordon Ramsay cooking, Gordon Ramsay teaching, Gordon Ramsay best of, Gordon Ramsay argument, Gordon Ramsay tv show, Gordon Ramsay full episodes, Gordon Ramsay cooking show, Kitchen Nightmares, Kitchen Nightmares usa, Kitchen Nightmares full episodes, Kitchen Nightmares gordon ramsay, Kitchen Nightmares best moments, Kitchen Nightmares funny, Kitchen Nightmares argument, Kitchen Nightmares worst food

Id: Z4NjLl0rTXs

Length: 47min 53sec (2873 seconds)

Published: Mon Dec 13 2021

Reddit Comments

[u/Prestigious_Chard597]

Sure ,take the worst server out them behind the bar and give them 10 more things to do at once. Seems reasonable.

[u/saydee_enward]

Was this a one off comment or does he not realize how much money good cocktails and a great bartender adds to the bottom line?

[u/CityBarman]

The kid has a whole week in the industry, apparently with no one who knows what they're doing to train him. The bar has no seating and a large coffee station. It's a restaurant service bar. It's the perfect place FoH to put him until he gets acclimated to the business and gains a bit of confidence.