"It's Like Eating A Wet F****** Diaper" At The Black Pearl | Kitchen Nightmares FULL EPISODE

new york city restaurant capital of the world home to thousands of restaurants vying to be the crown jewel of the city [Music] the black pearl just being won [Music] started by two friends as a small downtown lobster shack they moved to midtown added a third partner and hoped to become the premier lobster restaurant in manhattan i suggested to brian that we put an ad in the paper to find uh an investor since we didn't want to spend any of our own money ordering two hot lobster rolls i met greg and thought that he would be a perfect match gentlemen fish and chips it was david's concept and um i thought the concept was really very good and i thought would make some pretty good money did we get that 2500 because i'm about four grand short of payroll the problem started when we started to run low on money it became very frustrating around here brian and greg and i stopped speaking we would try to communicate via email text messaging and everybody got nervous and frustrated this place is a nightmare for the lack of management we don't have one voice i just asked brian he's like yeah well you guys can figure it out can we always figure it out well i know because they don't tell me what to do i think brian's more of a silent partner if he had a choice he'd probably just not have to work here at all this table had a hair in their fries i don't want to deal with this you deal with it greg is the hardest working owner but he doesn't make a decision who the [ __ ] put these letters on here i couldn't tell you out of the three owners i like david the least because his ego tends to get in the way of a healthy atmosphere don't touch the tickets please the main problem with the black pearl is these guys are really stubborn and if gordon ramsay can help us all kind of mesh together then this place can be phenomenal new york city one of the most difficult places ever to open a wrestling i opened mine 40 months ago and i've been busting my balls ever since i'm dying to see how the black pearl are doing [Music] right the black pearl there you go hello how are you doing good and you are nigel nigel my name's steven steve how are you we here at the blackpool desperately need gordon's help we need him to come in and kind of whip all of the owners into shape how's business it could be better but with three owners and all three have been over the business they must be here what three or four times a week each together no they're never here together no they're never here together no is that one of the owners yes it is excellent what's your name david leonard david gordon nice to see you you are one of the three owners one of the three owners and are you hands on or hands off hands on and how many days a week are you here i do three or four three four okay good i'm gonna grab a quick bite to eat maybe start off with a little bowl of chowder and then maybe have a chat after i'll be around when i walked in and first met gordon i thought he seemed a bit confrontational that was not very pleasant but otherwise i really had no impression of him i'll be back with some water for you my name's steven so if anything just let me know thank you i like your enthusiasm by the way thank you what a weird bar and when you look at the bizarre concoction of the interior it does confirm that three different people the owners of course decorated it all right wow that was quick now how many is in the kitchen how many people yeah cook three three there you go well thank you that smells lovely did you need more time to look at the menu or do you um no i'll order now actually you know i'm um i'll go for a uh muscle bangkok all right a mac and cheese lobster please and then i'll finish with a lobster roll if you're looking for the most popular one it would be the maine and the connecticut so i'll bring you three of them all three all right will do thank you so much my name's steven so if you need anything just let me know you are just making sure if you need anything just yell if anything's bad i didn't do it though so i don't want to know what was your name michael no what your name huh very funny ah you're a kidder when the chef ramsey jokes drown with me i think it added that personal spark of oh you know chef ramsay isn't this evil devil that everybody sees them as well first okay then a lobster mac and cheese after that okay and he has a chowder right now [Music] a little bit watery for each other what a shame [Music] hello chef how are you oh if i want to thank you are you muscles bangkok i'm greg what are the owners i'm not the chef trust me my food where you come from nice to meet you nice to meet you so there's one more owner to come yes brian so david brian and greg okay great lovely refusing thank you go ahead burn your mouth off my god [Music] [ __ ] me it's hot lobster mac and cheese accent lobster mac and cheese wow thank you speak of the devil and i'll let you brian how are you nice to meet you i'm good yourself yeah very indeed thank you yes how did three of you come to run a restaurant originally david and i had the place uh down on evan away and then we decided to get out of there fascinating okay i'm gonna tuck into my uh mac and cheese with lobster okay thank you it gets more complicated i'm figuring we send out all three lobster rolls on separate plates dressed just like they would be yeah yeah yeah so far he doesn't like much what do you mean food wise their muscles can't taste of muscles because they're stupid thai curry bangkok broth mac and cheese it's chewy and rich and the chowder not watery it's not how a seafood restaurant should run this is not going to be a good thing [Laughter] thank you all right this is the connecticut or the hot lobster roll okay this is the main lobster roll the main lobster whoops can i take your main don't worry about that and this is the new york city lobster roll new york city yes connecticut maine gotcha already that's great thank you all right let's start off with ct drawn better horrible soaking wet bread it's like eating a [ __ ] wet diaper so sorry kinetico but i am moving on lobster's not seasoned lamb all right so what did you think of the main pretty piss-pool to be honest i'm gonna stop there thank you stephen what's up well he likes stephen yeah that's all i know that's his boy is he still here yeah he's still upstairs what's he doing he's eating he had three lobster rolls three different kinds he had mac and cheese he had um bangkok david wants to know is he paying for this you should definitely yeah give him a check i can see that that'll be fun huh [Music] after tasting the supposedly best food on the menu how are you gordon gathers the three owners and head chef phil who oversees the food i do the award-winning lobster roll bread soggy lobster bland do you not season it salt pepper when you bind it with mayonnaise no no why not well we get most of our recipes and ideas from maine and it's not the way it's done they have salt in maine i've lived in maine for three months i know it very well chef ramsay didn't like our lobster roll and he said he's lived in maine for three months but if he'd lived in maine for three months he'd know that a lobster roll is exactly the way we make it i'm really nervous now i've never known a chef that's not allowed to seize his food is this man your chef or is he your puppet no he's my chef david has this tone of being condescending and knowing it all how much debt have we got over the house quarter yeah yeah who has the final say if one of us presents an idea we vote on it and we decide whether we want to go forward with it or not is it hard running a business with three partners it's hard for us yeah when was the last time all three of you sat down we have not we have not done so okay i don't feel that any of you are committed to making this work have you fallen out oh yeah a couple of three times so that's why we don't meet yeah okay who fell out with who i get mad at them why uh because i don't think they're doing what they need to do and we feel exactly the same about him of course yeah i felt that gordon was right about many things but i think he jumped to conclusions and that we are not committed to black pearl a restaurant run by three passionate owners no chance brian he works two days a week david well i don't trust him one little inch and as for greg well he's pissed off with both of them basically in a nutshell sleepy dopey and grumpy who am i it's no [ __ ] white after a frustrating conversation with the owners chef ramsay decides to take a look at how the black pearl operates during a dinner service especially on a night that all three owners are there the chowder is good atlanta that's really good i promise ordering two hot lobster rolls where's that fisk phil call me right now david i got a crab cake's getting cold two lobster rolls and a fried shrimp to beef the shrimp rolls aren't ready yet what happened with that i don't have a fried french fries so when you and brian are here together on the same day ryan takes care of that we're never here together soon yeah it was weird having david in here expedited because he doesn't normally do that and having someone on this side of the line that knows what they're doing is key we have one more crab kick no no you sold the last one ah that's it we don't have it oh my god that's cool [Music] hey how are you guys doing i believe this may be raw what's on undercooked underkilled that maybe we deep fat frying it this can't be normal there's surely to show i need an order of fried shrimp this one was undercooked what are you kidding me david's lack of experience on the pass is resulting in lack of quality control they wanted these two well done zap them i'm [ __ ] believing what's that four [ __ ] ups already with them i think it was a competition amongst the three owners to try and prove to chef ramsay that they knew what they were doing and i felt greg kind of felt out of his element because he's normally in the kitchen i'll take this back and we'll do something about the muscle okay thank you we got stand in the muscles they're supposed to be santa's humors that's why they get a [ __ ] bra i don't know guys so if people don't know what the [ __ ] they're ordering what are they ordering david's definitely a know-it-all and he can be a little rude what table is that table eight thank you all right you had the uh clemvik and there was a problem with the muscles or the steamers so they're terribly scented yeah there should be sandals here there often is and that's why you have the broth to dip them in so what would you like instead of those uh nothing in fact i'll just eat the lobster i'm fine okay it'll be right out we just reprimanded i do not think that chef ramsay likes david because chef ramsay has a [ __ ] detector and david could be full of it sometimes what happened thanks chef no they're done they're done yeah they just didn't like it jesus christ that's the funniest fish and chips i've ever seen in my life you know what happened i just smell inside there will you please phil two seconds this smells alright to me it's from the thing what do you smell phil it smells old why didn't they eat it i don't know gordon yeah do you ever ask yourself that question i don't i ask myself that question all the time i suppose you actually don't give a [ __ ] you know that i do give a [ __ ] and you know i give a [ __ ] you seem a very relaxed man with your what do you want me to do i disagree it doesn't smell bad to me the fish i've just given a piece of your chef yeah the piece was stinking it wasn't stinking you're blind my friend oh if you're not blind you're [ __ ] clueless you know that now the owner said it's not stinking it's fragrant fresh and perfect that's why it came back right massage's ego concerned about the quality control of the food yeah and the truthfulness of the owner gordon wants to do a little investigating they're all from maine these are uh maine some from canada they look canadian lobsters to me yeah these are canadians yeah so the canadian lobsters are always a lot cheaper i use the canadian lobsters for raviolis and taglitellis and spaghetti but they're not main lobsters [Music] [Applause] [Music] after a disappointing dinner service comes to an end gordon is ready to share some of his initial observations tough day today and i'm um i'm deeply concerned i see a ship here that is rudderless and maybe that was the first time that all three of you were working inside this restaurant in a long time tonight showed when was the last time you expedited all the time i'm back there you were not you're not really back there as much as you were back there tonight no no never because it's never been that we've never had the whole lineup the whole line with tickets ever david can you stop being a slippery eel for 15 minutes in front of your team and answer the [ __ ] truth gordon the [ __ ] truth is that i'm back there when it's busy every [ __ ] night that i work i think a lot of what jeff ramsey's had to say about david was fairly true i don't believe that david shows that he cares okay i've seen enough today i've got to go and start really seriously [ __ ] understanding you know how to get a direction within this restaurant i'll see you first thing in the morning good night uh david yeah you tell me about the passion with the main lobster are you aware that the lobsters in your fridge are canadian same waters north atlantic waters you're telling me now a canadian lobster half a private main lobster is the same taste and flavor there's a big difference i can't get maine lobsters that's right so they get them from i'm using that's right that's what they do but i don't advertise them as maine tell me is it a different animal maine is a canadian lobster for you a martis americanus same animal right holy [ __ ] i'm asking you a question what you're trying to dictate to me is that you're selling maine lobster they're not from maine well it comes from the same vendor holy [ __ ] the award-winning maine lobster roll it's canadian he was wrong about the lobster issues it pissed me off i thought that was a bit unfair for him to take that stand and especially since he was incorrect about it i'll see you in the morning good night that was fun incredible it's a new day and gordon has organized a staff meeting how are we good a rarity here at black pearl as there have not been any meetings in the last seven months okay a quick exercise so i want to find out how you feel we're going to write anonymous questions when you write make sure you put the name you want the question to at the top of it fold it up and put it straight in the pot okay greg how come you waffle with your answers basically i try to keep everybody happy because otherwise i wouldn't have a staff and that's why i sometimes waffle and go back and forth but if you had a little bit stricter philosophy yeah i could definitely be stricter oh yeah i could definitely be stricter thanks for being honest okay david why haven't we got aprons they know where the aprons are they just don't choose to wear them but why can't you say its policy to be in an apron cat it's policy for you not to have a drink here after your shift but you often do why can't you ask my question without a question i did answer your question he did that is quintessential david he'll answer you with the question so to communicate with him can be very frustrating david show the girl some respect will you you're great at beating around the bush you know that ah in front of everybody why can't you answer the [ __ ] question i thought i did answer the question rather trying to be such a smart ass and answer the question do you know what i've just discovered you're so full of [ __ ] [ __ ] you'd make a great politician you know that david has the biggest ego he's very stubborn and obviously you're not doing everything correct so get over yourself and allow somebody to help you incredible i'm [ __ ] surprised you've got anybody working for you over the last half hour you all look so so cool as if you don't give a [ __ ] it's disgusting and finally to all three owners why don't we have one general manager what are they crying out for greg right out for direction they need a rudder make it one of the three why can't it be just one of the three owners thank you absolutely critical one voice one direction so who's committed i believe that i'm capable of doing it um but now i have to follow through and do it i think brian and david will get on board i'm gonna get some pressure [Music] as the owners were contemplating which one of them should be the hands-on manager chef ramsay decided to generate some excitement for tonight's dinner service by adding a new special right time for a new beginning okay the secret of this dish is the lobster bernays lobster eat first underneath is breadcrumbs potatoes and a hint of rosemary first off the membrane and the inside of the lobster out we've said this one open and out okay done and our potatoes okay get the potatoes nice and crispy yeah put our breadcrumbs in there two thousand tater one third breadcrumb okay now they're starting to color okay good out and lightly fried okay line the shell with that now i want to see it ooze lobster okay on and then we'll go with our sauce absolutely delicious and then in the salamander okay this is a absolute pleasure to have him in here and showing us things and we learned a lot lobster i would pay 40 for that yes right get some forks in let's have a little taste a little bit of pecorino lightly over the top it's delicious i'm not blowing smoke in my ass but that was [ __ ] delicious this is great i'm very good i don't give a [ __ ] [Music] long day today i want to try something for tonight so here's what i'm going to do i want you to run in the place for an hour okay you expedite and then you switch and i want to see one person step up to the mark and take control of the ship unfortunately the appendix our all three of you it's brian we don't need him he's a nice guy and all that but nice guys don't run restaurants okay all right thank you dave is gonna be expediting for the first hour and we're gonna switch back if i have the choice of greg or david i would definitely prefer greg because i think he's a really nice person and great to work with what's up you get to go home really yeah okay all right i out of here do you mind i i don't i mean you don't mind that's great is it all right yeah absolutely fine don't take it personally you can't have a relaxing evening all right excellent i felt a little uncomfortable being pulled from my own restaurant but i've got to go home how much longer open open open up and you're ready guys okay hi there welcome to black pearl right this way louise all right you guys enjoy ready to rock thank you very much and roll the specials for today um are on the front flap it's a one and a quarter pound lobster split in half and then with the bernay sauce on top of that it's delicious i have to say it was really good really next time you come back would you bring me a diet soda and mix a little bit of club soda in it too that's not quite so sweet here let me get that out of your way you want um these one keep these or take those away okay and don't just put the club side at the end because then it won't have the mixture you know mix it in thank you take care now good to meet you so i have two fish and chips table 36. how about i rip your [ __ ] heart out what when david's expediting orders sometimes i'm a little nervous about going into the kitchen to ask about my tables because he'll just bite back at you i i fired this one so yeah but no that's why it's over there all right talk to me like i'm a real person not like i'm an idiot dude i just want to remind you um this one i wrote gluten-free i got it we're all set we have several brands in here oh my god keep an eye i'm gonna go switch with greg switch okay right we're halfway through service and uh greg's on the whole plate now i can't wait to see what happens but personally once a waffler always a whopper we'll find out [Music] muscles bangkok thank you i can't find the bangkok bangkok there they are that is it you're coming you're going coming how many are you five under what name jackson david sometimes can uh patronize the customers a little bit jackson five i'd rather have someone that's gonna be a cordial about it than some [ __ ] that's gonna patronize everybody phil this loves the role sitting here what's he going with i didn't tell you it was even right it's waiting for a rush for later talk to you guys that's what i'm trying to say i mean just sat there [ __ ] going soggy standards yeah let's start to talk to me too i'm down here a blue point malpeke and a melaspina and they said they already had it they did they did then why am i doing it again 35 i have no clue you can use greg we've got food backed up now last load of defense which tables don't like it well it was um my table eight and five thirty did they fire it no okay fire it they're waiting they already had their oysters muscles with garlic lobster grenades it seems to be slower on the hot plate we dragged the helm then when it does yes it does it seems to be a little bit slower with craig greg i feel is trying his best hey the bisque no jesus christ where the hell does that go why don't you call it so i know what it is what are you waiting for die oysters oh they're coming then all right maybe where the hell did it go i don't have a lobster bisque it went out come on get it together man making another two shit's [ __ ] getting very [ __ ] tired getting very [ __ ] tired of that [ __ ] just when things seemed completely out of control i don't have a lobster [ __ ] where the hell does that go getting very [ __ ] tired of that [ __ ] come on guys greg settled things down in the kitchen put the old girl on the plate and get her out of here all right thank you sir 86 and managed to get the final few plates out that's it start cleaning out breaking it up before gordon can turn black pearl around he needs to find one managing owner so he gathers the staff to make a decision if all of you had to choose one out of the three owners to direct and to run this place completely who would it be write it down for me [Music] okay first person david second vote greg third vote greg fourth vote greg so finally greg this is pretty significant you know that guys how'd you feel greg if you were to run this place i'd run it the way i think it should be run um i would do a lot more with the staff um and i wouldn't have to justify myself all the time all three of you have fragmented this business david isn't it best that we listen to the team for that cry of help rather than having to massage our own egos i think greg would be a perfect general manager david is full of [ __ ] i've heard him say many times that greg has no idea what he's doing in a restaurant so it will be very interesting i'd definitely like to give it a shot for sure thank you all for being nice thank you well one thing's clear that the staff want greg to run this place even david wants greg to run it so that's good news but i'm not 100 certain that greg has the ball to run this place properly on the back of tonight's performance but what i can tell you is the business does not need brian [Music] in the city that never sleeps chef ramsay's team worked all through the night to transform the black pearl into a manhattan hot spot right good morning good morning you ready yeah let's go [Music] everything is uniform oh wow much better we haven't got three different sections with three different colors it's not a mix and match oh those are so cute it's vibrant classic and inviting like it should be oh this is so nice i love the lobster right it gives us a great boost this is a really a real good shot at getting this thing up and moving the way it needs to be davey what do you think columns should be yellow everything's reorganized it's you know it's another way to do it david please don't touch it does it blow me away no i've got something to explain over here something quite exciting it was donated by the marine ecological habitat now i promise you you'll never find another machine anywhere like this in new york and david i promise you now between you and i this is from maine of course if they catch it they eat it yes i think it's terrific you got it we're gonna have all sorts of people coming in there trying to get a lobster out of that and people will be attracted to it you are mine and it's gonna be a lot of fun to watch as the staff enjoyed the new interior chef ramsay got set to reveal another change looks great happy everybody yes now we have to market this place yes and i can't do it without the help of our special guest here he comes alex [Music] that's right how you doing buddy manhattan's favorite lobster right i'm gonna go hit times square and get some noise on there we're gonna hand out flyers we're gonna hand out t-shirts we gotta shout it out okay louie the lobster i'll see you in uh times square in five minutes yes get going buddy yes and louie if you [ __ ] up you're going in the tank okay [Music] [Applause] please come visit us tonight [Music] being in times square with chef gordon ramsay and all those people was a terrific idea have a great day yeah thank you very much tonight it's new york the word spreads fast so i think people will be rolling in tonight come visit us to the black world tonight going to times square with the lobster guy and where all the tourists are and tell him to come down to get your restaurant we're not going to see any effect from that i'd be really surprised only hours before the doors open for relaunch chef ramsay wants to get everyone up to speed on the new menu okay start off on the top uh we'll go through each and every dish and then we'll have a little taste after okay okay good right two chowders yes manhattan clam chowder new england clam chowder yeah the lobster roll black pearl uh special and it's gonna be toasted on the inside as well okay so it doesn't go soggy and then we go to the boston cream pie and uh a waffle sundae it's fresh it's vibrant standards are gonna be set tonight and the kitchen's gonna be properly run okay good i'm gonna get changed get some moving forks start tasting chip majorly trendy you taste the ceviche this is so good not very good i don't like it mmm those scallops were so good oh my god this looks like heaven i like that shrimp thing either that's amazing ah and that's good too what kind of fish is it's cod fish yeah i don't really like that with relaunch night upon them gordon gathers the owners to implement his biggest change when you think back to the beginning of the week it's been a bit sort of tempestuous but we did come to a consensus on who should be running this restaurant this is a document basically outlining that all three of you are happy for greg to be running the black pearl could you just read down for me we the partners david leonard greg ryan and brian woods agree to name greg ryan as the managing partner of the black pearl at which time decisions involving bigger issues arise greg must call a meeting to present the proposed changes to all the owners a majority rule would determine whether or not the proposed changes should be made that's it who'd like to sign first my name's first i'll sign first i don't know if i have more faith in greg so if greg succeeds that'll be great wonderful there you go so you're now running this place i am yeah good david brian tonight you're coming as guests all right 6 30. table's booked i'll see you later beautiful thank you now get the [ __ ] out of it i definitely feel that i'm in control now um and then i'm gonna run the business the way i think the business needs to be run all right guys we're gonna have a big night tonight we have a beautiful new restaurant we have wonderful new menu and we're gonna have a lot of people in tonight that's best thing that can happen here anyway so please everybody have a great time do a good job and we're going to be great okay yeah thank you all right party of five ideas i just swear make sure the waiters get the customers up to have a little go of pulling the lobsters out oh yeah yeah yes i will ready and then we'll let you have it yes make sure make sure we get the customers up to play lobster rama we are encouraging customers to try for a lobster because if you catch one we steam it for you and it's free here we go first course new england clam chowder field greens and tuna ceviche it's gonna be a big night tonight and this is greg's chance now to step up to the mark and prove to him and his two partners that he's people are running this business we've got a flip table it's gonna be in a lot of pressure and more importantly the kitchen has a menu streamlined they can push out quickly only time will tell real swordfish a uh and a burger thing medium and medium rare in the swordfish what did i take where'd it go gordon i introduced you to my closest friends in the world are you as stubborn as this one uh yeah yeah i'm a guest hey oh sorry excuse me yes welcome come in come out the cold please we're gonna host us over here please as customers roll in the kitchen is about to be slammed with orders and greg and his kitchen staff are about to face their first big test a chicken a slider of bernays and a two fries also another fish another burger medium you're killing me chef to kill me the lanterns those things are terrible that's bishop and candles three chickens for sword thank you my table one which was one salad they got the table table one so what do they want instead of fries she wanted salad i have it i first saw the tank part and i said we got us a [ __ ] lobster tank only one in new york what does that tell you what can we do anything got a gun on table 27 i put in the pearls and appetizer and they did not fire their entrees yet and they're getting their entrees ah [ __ ] come on hold on yeah v3 this is all b3 right here yeah that's what i'm trying to do service sucks here kitchen must be [ __ ] buried i got grilled swordfish two soups two seafood casseroles you can't cook for two people calling orders i don't give a [ __ ] just make it sort of a [ __ ] i'll take this back and i'll see what we can do about that all right 34 said he got him new england playing father give me a break i need a manhattan clan i mean a new england clam chowder now geez tonight has been like a [ __ ] again the kitchen got backed up it took forever for all of our food to come out come on greg we gotta run it we're falling behind in there come on it's ridiculous that lobster cell has been sat down there for [ __ ] 20 minutes what's going on dude it's supposed to go out with this stable ride come on the uh very different from ours we had a great call slot we had a very close one we can go back on that that's ridiculous greg you told me 33 for the fish and chips i did not tell you 33. i didn't tell you anything oh my god you got a pen i got to write this down note the greg our puppet dictator so she wants a salad give her a salad just tell me that i wanted to medium rare thank you where'd he go what do you need video [ __ ] uh what does she want this medium where the [ __ ] is set dude what did you call it so i know what it is i have called it i've called it a dozen times i got grilled swordfish two soups a sirloin burger two lobster rolls [Music] all right i need table 20. i need table one i mean table nine i got [ __ ] getting cold it's been a chaotic evening right there right there it's going out the door right now and the kitchen has been on the brink of disaster you guys you gotta sell your kitchen too he can't do it all for you right but greg has not given up get him organized and neither has his staff i need three of these right off the bat just stack them up there i'm going to 36 i'll be back excuse me who's the blueberry crumble people okay what's the feedback from the champions everyone really likes the food even though it's taken a while to get there without having david or brian around it was actually all right it was pretty good the staff worked very well together and so that made me feel good all night long the lobster is really good we might have to do another waffle thing yeah i cut about four more holes all right we got one ticket left greg's doing really good he's making decisions like right and left and that's a big change high five guys i just can't wait to see what's gonna happen two three months from now after chef ramsay is left [Music] after a tough relaunch dinner gordon gathers david brian and greg to give his final words of advice tonight you stood on that hot plate and you busted your ass off all night long mate you've got a big heart [ __ ] me have you got passion thank you but once you've got the hunger and the passion i don't think your two partners actually give a damn you are an honest individual you're here two days a week but you don't put the effort in you amaze me what because all week long face to face you [ __ ] pretend to care oh [ __ ] gordon come on you don't give two [ __ ] about this place really you're not passionate about running a restaurant really you're just abusing it and using it what what what did i do i've never met an individual that's so full of [ __ ] in all my life how have i been lied to you gordie ow tell me gordon yeah how you want to just respect me i can disrespect you too but tell me how tell me tell me i'm not disrespecting you i'm telling you the truth disrespect me because you don't know the truth you're just massaging your [ __ ] ego gordon [ __ ] what do you mean [ __ ] not true from the first minute you walked in this [ __ ] door standing there with your big long coat and your [ __ ] sunglasses looking like proud [ __ ] that was it first impressions then you start debating lobsters because you think you're some smart art on the back of a few [ __ ] [ __ ] dive books are you aware that the lobsters in your fridge are canadian omartis americanus same animal right humanist americanus my arthurs with 21 restaurants under my belt i worked my [ __ ] ass off so what so i never take anything for granted fascinating gordon you treat the staff like [ __ ] you amaze me never did that excuse me never cat it's policy for you not to have a drink here after your shift but you often do never you can't even be honest with yourself let alone me mate you've been exposed oh yeah you're a hypocrite is that right absolutely yeah for you it's about a [ __ ] tv show this man is about a restaurant [ __ ] the tv david and i mean [ __ ] it this is real for me and for you it's an image i disagree on almost everything you said you do yeah i do why'd you disagree cause you're wrong the great gordon ramsay is wrong you're a sad [ __ ] my advice is for him to get his partners get your money out yeah and disappear yeah all right well my advice would be for you to disappear and the sooner the better you don't get it do you [ __ ] you gordon of course i get it this russian has every chance of succeeding but not why you are in it because you're not passionate you're soulless say what you like let me get out of here you're ungrateful and you know what really hurts the amount of effort that's gone into it despite what a prick you've been to me i'm still grateful that you were here i love what you've done i think that the menu is brilliant i like it i don't like it i don't really like that i like that shrimp thing either it's what happens when i'm gone we had a great slot come on we can go back on that that's ridiculous the minute i'm out of that door you'll slip back into the lazy ways why don't you come back in and you know i'm sure you will and see how it goes yeah time will tell i guess it will thanks again gordon good night goodbye good night [Music] that's tough i mean really tough and personally i've got mixed feelings about this week because i still want this to succeed for greg because he's got the determination the guts to make it work but on the other hand david well i think he's just opened a restaurant because he wants to make a quick buck and that is not the reason doper restaurant that man has no passion [Music] tough you

Channel: Kitchen Nightmares

Views: 5,281,752

Keywords: Gordon Ramsay kitchen nightmares, Gordon Ramsay best insults, kitchen nightmares full episodes, kitchen nightmares online, kitchen nightmares watch online, kitchen nightmares HD, kitchen nightmares best moments, Gordon Ramsay, Kitchen Nightmares, kitchen nightmares funniest moments, kitchen nightmares fridges, kitchen nightmares worst food, kitchen nightmares worst fridges, kitchen nightmares argument, kitchen nightmares food, kitchen nightmares black pearl, black pearl

Id: 1JWO-ieo6ig

Length: 39min 31sec (2371 seconds)

Published: Fri Feb 26 2021