All language subtitles for Kitchen.Nightmares.US.S04E01.WS.PDTV.XviD-LOL.HI

(Male announcer)
Tonight on Kitchen Nightmares...

Chef Ramsay visits
the Spanish Pavillion.

Just put it on
the [Bleep] Plate right now.

Shut up!

Get out of here!

(Announcer)
A New Jersey restaurant

that specializes in
nightly battles.

Give me three steaks!

Like these three
right here!

(Announcer)
It's brother against brother

in the main event.
I want you to listen to me.

Agh!

(Announcer)
And a family business

is on the line.

It's not
the Spanish Pavillion.

(Announcer)
The kitchen has been neglected.

Ugh.

(Announcer)
The food is a mess.

A dead lobster,
stuck at the bottom.

(Announcer)
And the staff is ready
to mutiny.

I wanna see
all the [Bleep] Food out.

Out!
(Announcer)
Tonight...

In one of the most
difficult challenges

he's ever faced...

Stop, stop!

(Announcer)
Chef Ramsay tries to save

a family legacy...

If your grandfather
sat at my table today,

he'd be beating
the crap outta you.

(Announcer)
That is spiraling
out of control.

Agh!

(Announcer)
That's tonight
on Kitchen Nightmares.

Agh!
Get outta here!

Whoa, whoa,
whoa, whoa, whoa!

[Aggressive surf music]

♪ Kitchen Nightmares 4x01 ♪
Spanish Pavillion
Original Air Date on January 21, 201`

== Sync by elderman ==
== for www.addic7ed.com ==

(Announcer)
Harrison, New Jersey

is home to
the Spanish Pavillion,

located a mile and a half

from Newark's historic
ironbound neighborhood,

an area highly populated
by Spanish restaurants.

The Spanish Pavillion

was opened by
a man ahead of his time--

Antonio Fernandez.

My grandfather was a pioneer in
the Spanish cuisine.

He opened up in 1964.

The first Spanish restaurant
in the state of New Jersey.

Retired after ten years,
very successful.

And then came
out of retirement

to open the Spanish Pavillion
in 1976.

(Announcer)
Antonio finally retired
for good in 1996,

leaving the successful
Spanish Pavillion

to his daughter, Balbina,

and her two sons,
Jerry and Michael.

Table 11,
please, ma.

When we took over,

the Spanish Pavillion
was the place to be.

There was
a line out the door.

Five years later, everything
still runs down the tube.

The customers complain.

You see the same old menu,
the same old dishes.

No flavors, bland.
No flavor?

That sauce is good,
I don't care.

We're like
a casual family restaurant,

and we have to wear a tuxedo.

And you're serving people
with shorts and t-shirts.

It just doesn't match.

Looks like you're
in a wedding party in 1973.

Where's my brother?

[Snoring]

You gotta
be here more often.

I'm dying to have a drink.

My staff might complain
that I'm not here a lot.

But as far as I'm concerned...

Jerry doesn't do anything.

So the mayor's
coming to pick up lunch?

He's always on the phone,

he's always this,
he's always that.

[Phone ringing]
I'm a councilman in my town.

Tomorrow night
we'll celebrate victory,

I smell it in here.

And I am out of here more.

But sometimes I
don't wanna be here enough,

because Michael
can get a little tough.

What the hell
happened to this?

[Bleep] "A" with
the lobster bisque.

Oh, [Bleep]!

Screaming and yelling,

and I guess
it kinda wears you out.

You know, there's
a real easy solution

for this [Bleep] Problem.

Michael...
What?

Stop it.
It's...

Michael, stop it.

Michael and Jerry
have a lot of differences,

and I find
myself in the middle.

I don't wanna hear
any more about the situation.

That's too bad.

My mother is
at this restaurant right now

just to make sure
that my brother and I

do not kill each other.

Nothing.

This place
needs big-time help.

I don't know what to do.

On a Saturday night, maybe
I'll do 10, 15, 20 dinners.

That's not paying the bills.

I still haven't
even paid my fish guy.

I gotta pay my fish guy.

We're into debt over
$500,000 or $600,000.

I'm scared.

We can't support our families
in this business.

So it's a stress.

I'll do anything
it takes to succeed.

Spanish Pavillion is
all I got.

[Sniffs]

Hello.
Hi.

Hello.
How are you?

Somebody die?

Did somebody pass away?

No. Why?
No?

You all look immaculately
formal with the tuxedos.

Undertakers
at a funeral.

How old are those suits?

They are beautiful!

Huh?
[Giggles]

Made to measure.
Thank you very much.

Thank you, thank you,
thank you.
Wow, wow, wow.

These guys are stuck
back in the '80s.

They look
like little penguins,

and they're
wobbling back and forth

with their little--
you know, little tuxedos.

Hi, how are you?

Slightly underdressed,
my apologies.

No, you're--
you're okay.

I'm very nervous

about Chef Ramsay coming
into the restaurant.

I wasn't a fan of
this idea; Michael was.

And I'm a little nervous.

I'm the mom.

Okay, great.
Sorry, first name, excuse me?

Balbina.
Where's that from?

From Spain.
Oh, wow.

Would you like
to come to the table?

I'd love to.

This will be Joe,
he'll be your server.
Joe.

Welcome
to Spanish Pavillion.

I'm very happy to see
another unique tuxedo.

Wow.
Thank you very much.

You wear this
every day for lunch?

Yes, lunch and dinner.

Anyway...

So when did
the Spanish Pavillion open?

1976.
Wow.

Take me back to what
it was like in its day.

My grandfather
worked seven days a week.

At 75, he would
jump behind the broiler,

and do the meats.

I mean, if he were
in his prime right now,

I know that he would be doing
a better job than we would.

You're here five days?

I'm out
a little more lately,

because I was elected
as a committeeman in my town.

Politician?
Yeah.

I enjoy it, I really do.

My brother and I
both went to

Johnson & Wales University
for this.

I work
the front of the house,

my brother did more of
the culinary end.

And he's
the Chef de cuisine?

[Phone dialing]

He, um...Well, I don't
know if he's the Chef.

But he's back there
quite a bit.

Thank you.
I'll have a little eat.

No problem.
Thank you.

Listen, no playing
around right now.

Oh, don't worry
about it.

We're gonna nail this.

Put your phone away.

[Phone beeping]

Oh, yes. Let's start off
with lobster bisque.

Okay, sir.

Um, I'll go for the, uh--
the, uh, marinara.

Wonderful.

Please. Lovely.

In the beginning, when I walked
in, I thought it was a funeral.

Now I'm in Spain.
You've got me back.

Okay, brilliant.

Yeah, I can't wait.

I ain't hanging
my boys to dry, bud.

I'm so confident
overseeing my guys

that I got
nothing to worry about.

These guys have been
by my side 15 years.

Go, go, go, man, go.

Let's see
what he thinks.

It just looks
disgusting.

It's very creamy.
Is it always this creamy?

It just looks like the lobster
was dead before they cooked it.

They're from...

The lobster
is from the tank.

You wanna take a look?

Okay.

Is he dead?

No, I think
they're just sleeping.

He must be dead.

We keep
a good eye on them.

You keep a good eye on them?
Surely not.

He's [Bleep] Dead.

A dead lobster!
No, he's gone.

Is he?
Ew.

[Sniffs]
Ugh.

What I'm concerned about is,
everything else in there,

they've been
feeding off that lobster.

Yes.
And they've become

full of bacteria.

That is extremely
unacceptable.

Dangerous.

People could get
extremely sick with that.

I'll get rid of this
right now.

Okay, good.
Please...

Can you take that?

All right.
Love you, bye.

It don't smell.

That lobster's fresh.

Even though it died,
it's...Good.

Hey, Michael.
Are you good?

Good, I'm doing fine.

Thank you.
Yeah, good.

I know you
saw a lobster in there

that passed away.

Well, I try to--we try
to check that every day.

I was just
slightly concerned

to see the dead
lobsters in there...

I try to freeze them
right away,

and then I make
the bisque from that.

You must be busy.

Thank you, enjoy.

Thank you.

Okay.

Uh, what is all that there,
the grease?

Olive oil, garlic.

Can I have a little bowl to just
drain some of that out?

It's like they're swimming.

Thank you.

Ooh, dear.

It's like the [Bleep]
Exxon valdez there.

Too much olive oil
for you?

You think there's
too much olive oil in there?

It's like a heart attack
waiting to happen.

I hope there's
a hospital nearby.

The chicken tastes

absolutely dreadful.

I just want you
to taste the chicken.

Just taste that.

It's a little--
it's dry.

You sound
like a politician now.

Okay, I'm
not [Bleep] Around.

That's gross.
Do me a favor.

Can you ask your brother
to taste that?

Yeah.

He wants you
to try this.

What--what's
the next dish?

Paella?
Send the paella.

The paella.
What did Michael say?

He's trying it right now.

We're gonna find out.
Okay, fine.

What do
you have to say?

I thought
it was [Bleep] Good.

I'll tell him that.

Have faith in me, baby.

This ain't a normal guy.
It's a brit, huh?

They're a pain in the neck.

He thought
it was [Bleep] Good.

Well...

If he thought
that was [Bleep] Good,

then I'm screwed.

If you're screwed,
imagine how I am.

And this is the...?

Paella marinara.

The lobster
in this paella...

Did it come from the tank?

It comes from the tank.

[Exhales]
Oh, [Bleep].

Okay.

You don't like it?

Well, would you be so kind
to taste it for me?

Yeah.

Badly, badly seasoned.

Yeah.

That's overcooked.

This is ridiculous
that this pan even came out.

Out of respect for
your granddad,

that is a joke.

Give me five minutes and
we'll have a chat together.

Can I take this?
Yeah, please.

Thank you.

Very kind,
but I've lost my appetite.

Are you doing stuff
purposely wrong

or is this paella...
I mean is that--?

It's overcooked.

All right.
All right?

You go sit
and listen to him.

He's right about everything.

Nothing I can do
about that right now.

I feel utterly
embarrassed and humiliated.

The way food went out
the way it did,

it killed me.
(Gordon)
Okay.

I'm gonna get
straight to the point.

[Bleep] Bisque,
dead lobsters,

and the paella...

The burnt [Bleep]
At the bottom.

This is your grandfather
that put this thing together.

Was he sending food out
like that?

No.
No.

What was wrong with
the chicken and garlic?

The chicken
was way overcooked.

Maybe the piece you had,
it was dry,

but I finished the plate.

Did you cook that dish?

No, I did not cook
any dishes here today.
No.

What do you
actually do, Michael?

I don't taste
everything,

but I try to taste
as much as I can.

You're the last
line of defense.

Every single one.

At least,
when it came back.

When it came back?

If your grandfather
sat at my table today,

he'd be beating the crap
out of you.

I'm proud of
what went out today.

This is the food I do,
this is how they cook it,

and I know the food
over here is good.

You're [Bleep]
Dreaming, Michael.

(Announcer)
Coming up...

Chef Ramsay is confronted
with the most overstocked

food storage
he has ever seen.

Ugh!

(Announcer)
A kitchen whose standards
are a complete disgrace.

(Gordon)
Rancid chicken.

You can't serve
that [Bleep] Tonight!

(Announcer)
And a family that is
being ripped apart.

Just put it on
the [Bleep] Plate right now.

Shut up!

What the [Bleep] You doing?
Get outta here!

Stop it.

(Announcer)
Then, just when you think

it couldn't get any worse...

Come here!
Give me!

I want the [Bleep] Food out,
leave me the [Bleep] Alone!

Get out!
Leave him alone!

Michael, Michael.
Whoa, whoa, whoa, whoa!

(Announcer)
Coming up on Kitchen Nightmares.

Hi, how are you?

Enjoy your meal tonight.

Welcome to
Spanish Pavillion.

(Announcer)
After an afternoon that included

a dead lobster in the tank,

a miserable lunch,

and a head Chef
that doesn't cook,

Chef Ramsay
is anxious to observe

a dinner service
at Spanish Pavillion.

Can I get
the chicken and rice?

Chicken and rice?

I'm gonna try
the pollo quixote.

I'll pick
my own lobster right

from the lobster tank
for you.

Table eight, coming up.

Where's...
Where's Michael?

He's just sitting
at the bar.
At the bar?

How you doing, bro?

Good, how you doing?
Nice to see you.

Michael...
Can we get ready?

I'm ready, Jerry.

Ready...I see how
ready you are.

No one's really
in the back of the house,

you know, observing and
making sure everything's 100%.

I think my brother

should be monitoring that,
watching it.

(Announcer)
Despite head Chef Michael

being absent
from the kitchen,

dishes are being sent out.

There you go,
they're here already.

(Announcer)
Unfortunately...

They're all undercooked?

You want me to cook them
a little more?

Not done enough?

(Announcer)
They're also coming back.

Said these are undercooked,
and a little chewy.

Undercooked?
Yeah.

They're right.

Look at that.
Oh, my God!

That's completely raw.

Raw.

Yep.

Is this normal?
Yes.

There's no one person
in charge of the kitchen.

(Announcer)
With dishes coming back,

Michael jumps
back into the kitchen.

This came back?
Michael, what was this?

I don't
know what that is.

(Announcer)
But so does Jerry.

And both brothers are trying
to take control of the kitchen.

Michael.
Yeah?

Take this off
the window right now.

I don't know what
you're pointing at, Jerry.

You're driving me nuts.

I won't let my brother
dictate what I do

or how I run my business.

Give me those
crab legs right now.

Those crab legs have
to be finished cooking--

Michael,
do what you're doing!

When they're done cooking,
they'll come out!

Do what you're doing!

I am doing what
I'm doing.

I'm telling you
about them snow crabs.

Michael, can anyone
work together here?

I mean, this is absolutely
[Bleep] Hideous.

King crab legs...

Already out, no?
This is just snow.

No, there's
no king crab legs out.

My God.

If I'd known it
was gonna take this long,

I would've definitely
had something before we left.

Hopefully,
it's worth the wait.

[Indistinct]
You confuse me.

See? Gimme.

The only thing I take
is the yellow ticket.

You cannot touch me.

Listen to me--
give me a pork chop!

Medium!

Mike was in the middle,
he tried to do everything.

And you know,
he confuses a lot of people.

I need an order of
Spanish potatoes and rice.

And I want this--
together or separate?

It doesn't matter--
tell me!

Separate.
Stop yelling.

I'll knock you out
right here, you hear me?

(Gordon)
We need to get organized,
big time.

Everyone's arguing with
each other, and it's like--

no teamwork anywhere.
No.

I want the food out.
I'm gonna go home
in a minute!

Okay, me too.
I gotta go home too.

Okay, give me--
listen to me.

Give me those lobsters!
People are waiting!

They're right here,
where do you want them?

Up your [Bleep] A minute?

Give them to me,
I'll take them out.

Michael...
Keep it together.

Listen, give
me the [Bleep] Food,

I want to send it out!

I want to send
all the [Bleep] Food out!

Let's--come here!
Give me!

I want the [Bleep] Food out!
Leave me [Bleep] Alone!

Leave him alone!
Out!

Just leave him alone.
Give me the food
that I want.

The customers are waiting
for the food.

Nobody's waiting
for any food.

We're okay, we're okay,
we're okay.

You got four tickets.

I understand you're excited
right now.

Leave me alone.

Talk to me later!
Then get outta here!

Michael!
Get out!

Whoa, whoa, whoa, whoa!

(Announcer)
It's two hours
into dinner service...

That's completely raw.

(Announcer)
With dishes being returned,

and very little
food leaving the kitchen.

Give me the food
that I want!

The customers
are waiting for the food!

(Announcer)
There's now chaos
at Spanish Pavillion.

I want the [Bleep] Food out!
Leave me [Bleep] Alone!

Leave him alone!
Out!

(Announcer)
And it's all too much
for Michael.

Talk to me later!
Then get outta here!

Michael!
Get out!

Whoa, whoa, whoa,
whoa, whoa!

Get outta here!
Stop it.

Get outta here!
Michael!

What's the matter with you?
Stop yelling!

Is what I'm saying!

Al, al.
(Balbina)
Stop it, al.

Michael, stop it.

Al, no way.
Stop it.

Stop it.
[Yelling indistinctly]

Michael, Michael!
Okay, okay, okay.

Michael, come here.
You better listen to them.

Relax, relax, relax, relax.

Just stop.
Stop.

Michael...

You're a [Bleep] Owner.
Just boom.

Big, deep breath.

What are you doing?
What are you doing to that man?

He's here to help you.
I know he is.

Well, then what
the [Bleep] You doing?

Michael should
never touch somebody.

Stop it.

Michael had
no right to do that,

Michael should not do that.

That's where my brother
sometimes doesn't get it.

Let's get
back at normal here.

Go take a breather.

(Gordon)
Is that normal?

My brother's reaction?
Yeah? Yeah.

Um, he can get--he can flip
like that sometimes, yeah.

I can't work like that.

Jumping around
like a maniac.

I--calm down,
calm down, calm down.

Michael...

Calm down,
calm down, calm down.
Michael, Michael.

You calm down now.

And stop making
a big show out of this.

I'm not--mom!
Stop it.

I was the one that
made the show out of this.

Again, it's my fault.
Stop it, Michael.

Again,
it's my fault, mom.

Michael, stop it.
Again, it's my fault.

Yeah.

I lost my temper.
In the heat of the moment...

It happens, but...

Gotta calm down, regroup.

And just breathe.

(Announcer)
With Michael cooling off
outside...

Hey!

(Announcer)
The kitchen manages
to pull it together...

Five's ready.
Take it out.

(Announcer)
Sending out the last orders
of the night.

Have a good night.
You too.

Thank you.

Okay.

Uh...
What a day.

I've never, ever seen
such a disorganized,

fragmented service--
ever.

Disaster!

Confusion in the kitchen,

chaos in the dining room.

Lots of confusion.

Michael...

I thought you were supposed
to be running the kitchen.

I don't think you realize
how bad tonight was.

I'll see you in the morning.

(Announcer)
After a night in which 21 dishes

came back
during dinner service...

That's completely raw.

Oh, my God!
This is raw.

(Announcer)
Chef Ramsay comes in early

to do
a little investigating.

What is in there?

They're not drumsticks,
they're crab sticks.

Just dumped in here,
on top of another bag...

Of Alaskan crab.

No dates, no labels.

How on earth are you
supposed to run a business

when you've got no idea
what's in the freezers?

What is down in here?

My God, it gets worse.

Look at it.
It's absolutely jam-packed.

Chicken after chicken
after chicken.

My big worry
is how much chicken

does this restaurant
really need?

I mean, there
are just bags of it.

And not only that,

the smell is horrific.

[Dripping]

Ugh!
My God.

Look at these fillets.

I've seen less packs
at an army base.

There's over
50 packs of meat.

And whoever's buying this...

Needs to be fired.

Now what worries me
about this

is there's
one more fridge upstairs.

[Bird tweeting]

What is that?

[Bleep] Pigeon.

Oh, my God.
It's never-ending.

Just when I think
i've seen enough,

there's more.

They're dead!

Decomposed,
drop dead!

Oh, that's the snails.
Ugh, hell.

What is that in there?

That is a raw, dead lobster.

That is disgusting.

(Announcer)
It's two hours

into Chef Ramsay's inspection.

Michael, Balbina,
and Jerry arrive,

unaware of what
Chef Ramsay is doing

and what he has uncovered.

Morning.

Morning, Chef.
Good morning, Chef.

I just need you
for two minutes.

Who in the hell
buys the produce here?

Who--who's responsible
for that?

I am.
You are?

[Bleep]Ing pigeon.

What I'm trying to look at
are the proper--

it's the purchasing,

the thousands of dollars
of waste.

These here--

they came in yesterday.

That's dead.

Let's have a little look
around here.

Jerry, please.

And you wonder why
I don't like your sauce.

That is a dead lobster.

And the freshest thing
in this kitchen

is that pigeon,
flying around.

And he's lucky
he's still alive.

I thought that the kitchen
was in somewhat of a disarray.

Did I think it was that bad?
No.

I'd love to turn around
and say, "that's it."

Have you seen what's
downstairs in the fridge?

Where do I start with this?

Look at all this
[Bleep]Ing meat here.

I wanted to make sure
I was ready.

Ready for what?
For whatever came my way.

Help me, Michael.
Ready for what?

Whatever came my way.
Whatever came your way?

I don't know what to expect.

You're burning money
you haven't got.

(Balbina)
Why is this like this?

What happened, Michael?

Somebody's not doing
their job in the kitchen.

There's
expensive produce here.

This is ridiculous.

Yeah, my fault.

My fault I never
refrigerated it.

I'm disappointed that so much
was ordered in advance.

There's no excuse for that.

Spend some time together.

I've got to wash
my [Bleep]Ing hands

before I get diagnosed
with [Bleep]Ing staphlococci.

You need to concentrate.
You know what?

Maybe I'm overwhelmed, mom.

Maybe I'm trying to do
everything and I can't.

Maybe the office,
the ordering--

what's the most important?

I gotta iron that out,
ma, no?

This is the most important.

And I...
Try my hardest.

I don't know what
to tell you about--

about all this meat
and everything here.

I'm out of here right now.

It's overwhelming.

I just don't have the answers.

Balbina, this is so sad.
You know that.

What would your father say if
he walked in here and saw that?

Ah, my father, of course
would be upset.

What I saw
down there today,

it's not
the Spanish Pavillion.

It's not what
I was brought into.

The quality of the food
meant a lot to my father.

It's upsetting,
and I would hope things

wouldn't get to the extreme
that I have to close the doors.

I don't know right now
what's going through his mind,

but his concentration
right now is totally off.

He's all over the place.

It shows.

I think Jerry has to put in
a little more too.

When he's here, he should
concentrate on the restaurant,

forget all your politics.

Jerry needs Michael,
Michael needs Jerry.

They now have to
roll up their sleeves,

work together,
but more importantly,

they've got to set their
differences aside as brothers

and stop being so stubborn,
'cause that's what they are.

And the business
is fragmented.

(Announcer)
Coming up...

I want you to listen to me.
Shut up!

(Announcer)
Michael and Jerry are
at it again.

Just put it on the [Bleep]Ing
plate right now.

[Groans]

(Announcer)
And Chef Ramsay is fed up
with the brothers...

Michael, support!

(Announcer)
And the food that is
leaving the kitchen.

You can't serve
that [Bleep] Tonight.

At this point, we're just
gonna shut it down.

Oh, stop! Stop!

(Announcer)
You don't want to miss

what's coming up next
on Kitchen Nightmares.

(Announcer)
Today, Chef Ramsay is determined

to move the Spanish Pavillion
in the right direction,

and he knows one step
is getting Michael back

to where he belongs.

I want you to think of
something that you want to cook.

(Announcer)
In the kitchen, cooking.

Something that you'll want
tonight as the special.

Yes, Chef.

Right out of college,
I had a lot of passion,

I had a lot of creativity.

I would come up with dishes
a little easier.

But I don't know
if I'm gonna be able

to come up with something
that's gonna impress the Chef.

First of all, I want to do
a chicken and garlic.

Yeah? A modern version.

I want you to work with me
at the same time, yeah?

I start it off
with olive oil.

If you start off with butter,
it's going to burn.

(Michael)
I'm excited about having
the opportunity to learn

from one of the top five most
famous Chefs in the world.

You've got that nice sauteed
sear on the chicken.

From there, you put it
over the top.

And then just scoop up
a touch of that sauce.

Modern Spanish cuisine.

What do you think
that you want to cook?

My grandfather
is really well known

for some octopus.

Okay.

And I want to make
some octopus with you.

Nice. Go for it.

I'm nervous right now.

I hope this dish
comes out right.

Through the years,

I've lost some of my passion
for this kitchen.

So far, it looks good.

I know that Chef Ramsay
can help me

by bringing my passion back,

and I'm looking forward
to it.

This is the octopus.

Okay.

And, uh, roasted potatoes.

Yes.

Yeah.
Good. That's nice.

Yeah, I like it.
The presentation as well.

I like it.

And tonight, I want you
this side of the line, right?

Yeah?

Yes, Chef.

(Announcer)
Chef Ramsay's
chicken and garlic special

and Michael's octopus special
are going on tonight's menu.

The chicken dish
is a modern version

of a garlic chicken.

(Announcer)
But after serving

the same old menu...

Read the special
back to me.

I'm sorry, I--

(announcer)
20-year veteran Joe

is having a hard time
with the change.

Chicken, Chef, on the bone,
with garlic.

"Chicken, Chef,
on the bone"?

Come on.
You can do it, Joe.

You are making me
nervous now.

I'm making you nervous?

(Joe)
Yes.

Just put your head in there
for two minutes.

Cool it down.

Put it in there.
That's it.
[Groans]

Stay in two minutes.
It feels so nice, cold.

(Jerry)
Hi, how are you?

So follow me, please.

Thank you.
Enjoy.

Okay, guys, let's go, yeah?

(Announcer)
Chef Ramsay knows

the success of this restaurant

depends on Jerry and Michael
working together.

Michael.
Yes, Chef.

I want to look at you,
yeah?

And I want this level
of communication.

Much better than we had
last night.

(Announcer)
So tonight, both brothers are
assigned

to doing what they do best--

Michael cooking
behind the line...

All right, listen.
Try to take care of this area.

(Announcer)
And Jerry running the pass.

Michael, listen to me.
I'm listening.

No, look at me one minute.

If the [Bleep] Hits the fan,
I want you to listen to me.

Yes, Chef.
No, I mean it.

Yes, Chef.
Okay.

I got to admit,
I'm a little nervous right now.

I don't know what to expect.

I'm afraid of failure.

I might [Bleep] It up,
but just remind me.

We can handle this,
all right?

We're gonna see.

The chicken today, uh,
the chicken, uh, our Chef,

a little wine for a dress.

Sherry. Sherry wine.
Okay?

A little lemon juice

and a little touch of butter.

There goes the first ticket,
right?

Let me have
a chicken special, all right?

First order comes in,
it's a special.

It's good, it's good.

It's, like, perfect, bro,
but it scares me.

I just don't trust it.

You can see it in his eyes,
he's a little nervous.

So hopefully we'll get
through the night.

Okay, I'll take that chicken
and garlic out.

First one of the night.
Go. Table six.

(Announcer)
Despite Michael's lack
of confidence...

I'm not gonna be able
to do it.

(Announcer)
The specials are not only
leaving the kitchen...

Oh, wow.

Ooh.

(Announcer)
The customers...

This is really good.

(Announcer)
Are thrilled with the food.

Delicious!
I like it.

Wow.

(Announcer)
With the dining room now full

and orders pouring
into the kitchen...

I don't know
what's going on.

(Announcer)
Michael, not used to being
on the line,

is starting to buckle
under the pressure.

All right, give me
table three or six.

We gotta get this food out.

There's no rush.

Well, there's a little bit
of a pressing now.

Well, let 'em wait.

Well, it's been taking
an awful long time.

Uh, Joe, Joe,
is it me

or are things taking
a long time to come out?

Yeah. Yes.

Too slow.
Way too slow.

Oh!

Tables are gonna
get up and leave in ten seconds.

I need table 13.

It's about four--three minutes
away. Don't keep asking.

(Jerry)
We have all these tables
waiting for food,

and Michael is overwhelmed
with his kitchen duties,

and I need him to focus.

[Groans]

Just put it on the [Bleep]Ing
plate right now.

Shut up!

Come on, guys.

(Announcer)
As tensions escalate
in the kitchen,

very little food is making
its way out to the dining room.

And one customer

who was lucky enough
to receive food...

The chicken is dry
and mushy.

(Announcer)
Isn't exactly happy.

They didn't like it?

Jerry, it's not normal.
It's not [Bleep]Ing normal.

That one chicken,
it just didn't smell right.

(Gordon)
Oh, come on.

[Sniffs]

Oh, no.

Jerry.
Yeah?

Two seconds. Michael.
Yes, Chef.

Urgently, quickly.

Smell. That's gone.
No, but smell it.

Don't just say [Bleep].

Give me the sauce for this.
It's gone.

You can't serve
that [Bleep] Tonight.

I felt utterly embarrassed
and humiliated.

At this point, we're just gonna
shut it down.

Oh, stop! Stop!

(Announcer)
It's an hour and a half
into dinner service.

[Groans]

(Announcer)
And while Jerry and Michael

continue to clash
in the kitchen...

Just put it on the [Bleep]Ing
plate right now.

Shut up!

(Announcer)
Chef Ramsay discovers

something disturbing.

Oh, no.

(Announcer)
Spoiled chicken

in the Spanish Pavillion.

You can't serve
that [Bleep] Tonight!

Oh, no!

Al, have you got chicken
in the fryer?

Yes.
Just toss that chicken, eh?

I got one here.
No, don't serve it!

Don't [Bleep]Ing dare!

Sal, go get me a chicken.

Let's cut an order
real quick, fresh, right now.

Michael, how many fresh
chickens are downstairs?

A case and a half.

A case and a half downstairs
in the [Bleep]Ing fridge?

And he's serving you
that stinky [Bleep]?

You're cooking it,
and it's off!

You know, I don't know
why that chicken got there.

We've got fresh chickens
downstairs.

(Jerry)
You know what?

We gotta use
that fresh chicken there.

But when you're
in the weeds,

you have to focus.

All right, we have
the chicken and garlic.

They're using the ones
that are downstairs.

Thank you, thank you.

If you're gonna keep
the customers waiting,

you've got to make sure
it's right.

I'm not gonna
let it crumble.

He'll get it.

We gotta get this food out.

Give me that chicken
and garlic. Let's go.

Jerry, you'll get
the chicken and garlic

when it's done, please.

Al! Al, give me table two.

[Bleep] This. Give me
table two.
That's it.

(Announcer)
With Jerry clearly stepping up
as the leader...

Take this to table two.

(Announcer)
The evening is salvaged,

and food is leaving
the kitchen once again.

Everything's coming out
right now.

(Jerry)
At the end of the day,
getting that food out

is, like, a relief.

Thank you.

They might have had to wait,
like, an hour,

but we'll get it down
eventually.

Honestly,
tonight was better.

Everybody
liked the specials,

but let's not get too excited
about tonight,

because the quality control
has to be much better.

You're absolutely right.

(Gordon)
Michael, your cooks
are passing you

stinking, rancid chicken,

but you didn't spot it.

Jerry, I thought
your performance tonight

was bloody good.

Thank you, Chef.

(Balbina)
Tonight was better.

Hopefully we're headed
in the right direction.

Good night.

(Announcer)
With the Spanish Pavillion

at least headed
in the right direction,

Chef Ramsay and his team
work overnight

to give the Spanish Pavillion
a modern makeover.

Good morning.

Good morning, Chef.

Good to see you all.

Let's be honest,
not much has changed

over the last 30 years,
right?
Correct.

Today is the beginning
of a new era,

and through that door
is your future.

Are you ready to see it?
Yes!

Michael, are you ready?

Yeah.

(Gordon)
One, two, three. Come on in.

Look at this.

Beautiful.

Nice.

That's what
I'm talking about.

Great.

A warm, inviting atmosphere.

We removed
the stained glass

to give it a modern feel.

(Michael)
Really unreal.

And then down here,
we've increased the seating

so we have a lovely
banquette.

Tablecloths have gone.

Gone!

(Gordon)
All the tables
have been replaced.

Oh!
Yes!

(Gordon)
This is walnut.

It's modern and it's warm.

On the tabletops, we have
the most amazing China.

Oh, baby!

(Gordon)
Provided by
tabletops unlimited.

(Jerry)
Awesome.

How exciting is that?

I love it, baby.

It's amazing.

I feel like I'm in
another restaurant.

I couldn't believe the openness
of the dining room.

I'm glad to see
the tablecloths gone.

The new plates.

The Spanish look.

I felt like
I was in Spain.

It is awesome.

Nice!

(Announcer)
Following the much-needed
redesign,

Chef Ramsay
now turns his attention

to attracting new customers.

When your grandfather
opened his restaurant there,

he did not face
the competition

that you now face.

I really do mean
competition.

Look...
Oh!

At that.

2010,
40 Spanish restaurants

within a two-mile radius
of your front door.

Having studied
the neighborhood,

all these restaurants
are serving

the same bloody food.

You have an opportunity now
to stand out.

Are you ready
to see your dishes?

Oh, yes.

Come with me.
Let's go.

Please, come through.

Small tapas
is the taste of Spain.

Authentic, delicious,
and homemade.

You have to push
the tapas.

This is what turns
this restaurant around.

A roasted lamb Spanish meatball
in a fresh tomato sauce.

Bacon-wrapped dates, yes?

Sauteed prawns with garlic,
a little bit of shaved fennel.

Olives with
manchego cheese, yeah?

We're going for flavor,
simplicity,

and we're going for Spain.

(Jerry)
I love the new menu.

To be different
is incredible.

That is the key to make
our restaurant stand out.

But just as important,
here are your new waiters.

Come in, come in,
come in, come in.

Look at these guys.
Come in.

Ah, look at you.
Amazing.

They now no longer look
like undertakers.

(Balbina)
It makes you look thinner.

(Joe)
Love it, love it.

Ah, baby.

[Laughter]

Ah, look, baby.
Look at this. Look.

[Laughs]

I love this guy.

Okay,
tonight is your night.

There's nothing that you
cannot do here.

Good luck.
Thank you.

Chef, an order comes in,
who's touching that ticket?

Who do you think?
Jerry?

That's right.

And I'm gonna
give it right there.

Absolutely, over.
Okay.

But Jerry,
he's gonna lose the ticket.

He will not lose it.

Why are you talking
so negatively?

Oh, no.

I'm trying to foresee
a possible problem.

Well, don't foresee.
Just focus.

You're right.
Yeah?

Yes.
You're thinking too hard.

It must hurt.

(Michael)
Right now, I have to
trust my brother,

and I don't know
if I could do that.

I'm worried that the whole thing
could fall apart.

(Announcer)
With over 40 Spanish restaurants

in two square miles...

This is our new menu.

(Announcer)
Chef Ramsay's menu overhaul

will now have the Spanish
pavillion standing out.

The croquetas is great.

And I will do, um,
paella.

(Announcer)
But will the brothers

be able to pull it off?

Here we go.
First order coming in.

One meatball,
one manchego croquettes,

and the clams with chorizo.

Come on, guys.
This is the first order.

We gotta do it right.

(Gordon)
Let's go.

Table two appetizers,
go.

I'm sending you patatas bravas,
one dates, table 11.

Okay.
It looks wonderful, brother.

Let's go.
This is gone.

Let's go.

After that,
it's a rack of lamb, medium.

How is it?

Yummy.

How is it?
It's good.

Yeah?
Yeah. I like it.

The sauce is so spicy,
it tastes...Love it.

(Balbina)
I think they love
those tapas plates.

Sure, and it's
a great way of--

I think that was a great idea
that you came up with.

A great way of pulling in
extra revenue.

I've had them in Spain,
but these are much better.

We are Tobin,
party of 12.

(Announcer)
As the dining room fills up...

Another order coming in.

(Announcer)
Orders continue to pour in,

and it's time
for the kitchen

to face its first big test.

Send me that table six.

Table six,
didn't we send it out?

That went out.
Six went out, Jerry.

No. No, it didn't.

Six went out, Jerry.
Or maybe not.

No, it didn't. No, it didn't.
Okay, here it is.

Here it is. All right,
it's two meatballs.

(Jerry)
No, Michael, table six
doesn't have any meatballs.

(Gordon)
Michael, let Jerry
do his job.

(Jerry)
I think Michael is overwhelmed
and he doesn't focus,

and that's what
we have to deal with

almost every day
with Michael.

That's it. Go. 17.

Jerry, whoa, whoa!

You got the croquetas,
Jerry?

'Cause he left without them.

For who, Michael?
That's--

the order is one mussels--
no.

No, you're right,
you're right, you're right.

Get organized, buddy.
Yeah?

He's like a [Bleep]Ing rabbit
in a headlight.

Look at him.
Let's go.

(Announcer)
Michael's confusion
in the kitchen

turns the dining room...

I wonder what's taking them
so long?

(Announcer)
Into a waiting room.

Michael, listen to me.

Michael.
You're not listening.

(Announcer)
And Jerry's attempt to restore
the communication...

I need--listen to me.
Listen to me.

(Announcer)
Falls on deaf ears.

I need a shrimp
right now, sal.

Table five.

Sir, did seven
get their appetizers?

(Jerry)
Table five.

No, table seven did not.

But before table seven,
I need table five.

It's not gonna cook
any quicker

the more you ask for it,
brother.

Right. Now you, you--

hey, step up to the mark
a little bit, okay?

Work with your team.

(Jerry)
We all know Michael

feels that he has to be
in control at all times.

Jerry, it's my line.

(Jerry)
So the reality of it is,

the person on the other
side of the line

is expediting the food,

and that person
is the orchestra leader.

He's got to listen to
that person no matter what.

And right now,
I'm that person.

Michael, do you have table
seven over there, please?

Didn't that go out?
No.

Give me three skirt steaks
over there right away.

Right here! Three!
One, two, three!

Michael, support!

[Groans]

(Announcer)
It's re-launch night
at the Spanish Pavillion,

and while the restaurant
feels new,

the mounting pressure
has brought out the old Michael.

[Groans]

(Announcer)
And the restaurant is teetering
on disaster.

I need table five.

Didn't that go out?
No.

Give me three skirt steaks
over there right away.

Right here! Three!
One, two, three!

Michael, come here.

Two seconds.

You have to
keep it together.

He's your brother.

You can't do that in front
of the [Bleep]Ing team.

You've got to show him
some [Bleep]Ing respect.

Yes, it's hard,

but you've got
to back off.

He's up to his eyeballs
in the [Bleep]Ing weeds,

and you're laying into him.

[Bleep]Ing slow down.

He's your brother,

and it's your business
and his business, got it?

(Michael)
Yes, Chef.
Come on.

Yes, Chef.

(Michael)
Chef Ramsay's 100% right.

I cannot argue
with my brother.

I overdid it, man.

I made a mistake,
and it won't happen again.

I'm gonna learn, and it's
gonna be better.

Right, regroup
and organize after that.

Jerry,
what would you like?

I need those clams

and I need
the paella marinara for two,

and then, after that,
it's a rack of lamb, medium.

In my hand, sir.

That's it right there,
right? Okay.

Ooh, hot.
That's very hot.

(Jerry)
Okay. Gambas.

Let's do the bar. I need
an order of gambas.

Coming right now.
That's what I need.

(Announcer)
With Michael and Jerry

finally working together...

I need patatas bravas.

Gonna be right out.

Patatas bravas
will be right out.

(Announcer)
The two brothers
complete dinner service...

Yee-haw!

(Announcer)
On a high.

This is so good.

Delicious.

Oh!
That looks so good.

How's your dessert?

Very good.

All right?
Okay.
Yeah.

This is good.

Best Spanish restaurant
in this area.

Tonight confirmed that
the Spanish Pavillion

is back on the map
and ready to compete.

But tomorrow, it starts
all over again.

Tonight wasn't perfect,

but we did make
an amazing transformation.

Thank you, Chef.

Fun to finally meet you.
Likewise.

Likewise, likewise.
Thank you.

Just to hear the Chef say,
"you guys can do it,"

it really got to my sons.

You two, in 30 seconds,
in the bar, please, together.

For them to realize

if you work together

and you concentrate,

you've got
a good business here.

You have an amazing
opportunity now

to really turn
this restaurant around,

but it requires both of you.

Jerry, I thought you were
just some politician.

You are a genuine leader.

Thank you, Chef.
Thank you.
Great potential.

Michael, a big heart,

but you've got to focus
behind that line.

If you stay focused
and master those dishes,

you'll get there.

I promise you, I will.
I promise you.

(Michael)
Chef Ramsay came here,

and I had the intentions

that he was gonna help put
this place back on track.

I think he did more
than what I expected.

I think he ignited my passion
in the kitchen again

and put me closer
with my brother.

This is what we needed.

And look after each other.

Good night.

[Exhales]

When I first arrived here,

I was greeted
by a dead lobster

and a restaurant
stuck in the '70s.

And in just
a matter of days,

the Spanish Pavillion
has been transformed.

But this restaurant
will only succeed

if those two brothers find
a way to stay united

and work together.

Big brother,
little brother.

(Announcer)
In the weeks that followed...

Okay, take this
to table two.

(Announcer)
Jerry embraced his role
as expediter.

Give me the frijoles.

(Announcer)
And is now devoting

more time
to the restaurant.

And I need a filet mignon,
medium well.

You have that working,
right?

Jerry, medium well.
I was waiting on you.

(Announcer)
Michael is staying
in the kitchen.

Let's go. There you go.
There you go. There you go.

(Announcer)
And cooking full-time.

(Jerry)
Two steaks, medium rare.

(Announcer)
And the new menu is being
well-received

by the customers.

The menu looks awesome.

(Announcer)
More importantly,
these brothers are united

and carrying on
the successful legacy

left to them
by their grandfather.

== Sync by elderman ==
== for www.addic7ed.com ==

(announcer)
Next time
on Kitchen Nightmares...

Gordon Ramsay heads
to west Babylon, New York,

to help
two former waitresses...

I can't do this tonight.

I cry about what
we've become here.

(Announcer)
Who are chasing
the American dream.

These owners are in
for the fight of their life.

Let me work!
(Announcer)
And everyone...

I got a [Bleep] Comment
about every [Bleep] Thing.

(Announcer)
Is on edge.
(Gordon)
Guys, guys.

Back off

(announcer)
In one of the most emotional

Kitchen Nightmares ever...

We lost our way.
[Cries]

(Announcer)
Chef Ramsay may be forced
to do the unthinkable.

Close your business.
Close it!