All language subtitles for Kitchen.Nightmares.S09E11.Simmer.Down.1080p.HEVC.x265.MeGusta

I'm in Georgetown
in Central Texas

to visit Simmer Down,
a troubled home cooking

restaurant run by Chef Chris.

The French onion
wasn't good.

The gravy didn't have
enough seasoning.

And the chicken fried steak
was too breaded.

Does she realize
it's a chicken fried steak?

Simmer Down's half breakfast,
half home cooking.

There's pickle pickle.

The restaurant is
surrounded by a lot

of retirement communities.

A lot of them expect that
liver and onions every day.

The day I opened
in March of 2017,

there was a line out the door.

Ran out of food
the first week every day.

All righty.

After that, my whole entire
business just kind of went down

and I had no money
left to my name.

It was horrible.

Here's
the crab cake sandwich.

I would love Simmer Down
to attract

some of the younger crowds
around here.

I don't know
how to get them to come in.

I don't know why they don't.

Coconut cream pie.

- Chocolate cream?
- Yeah.

I need chocolate cream pie
and coconut cream pie.

My staff, most of them didn't
have a whole lot of experience

when they came to work for me.

How are you going to say,
"Yes, I'll get you two pies,"

and then just walk
the off?

I'd rather you just say you're
not going to help me

than say you are.

My brother Albert
recently came down

to help me out
with the restaurant

to run the front of the house.

How are y'all
doing this evening?

Is a table going to be OK?

Up until about three
months ago, I was retired.

And my brother called me.

He sounded sad.

He needed my help,
so I just jumped in my truck,

loaded up a few things,
and came down the hill.

42 is probably
them right there.

No, this is 42.

I know my tables.

Cierra's kind of like me--
real stubborn, mule-headed.

Cierra, did you
get your pie yet?

Yes, I got my pie.

I've been at Simmer Down

for about four
or five years now, I think.

I'm not really good at math.

I love this job.

Without this job, I wouldn't
have food to put on the table.

I wouldn't have diapers
to put on my daughter.

But we are
kind of dysfunctional.

We are a little bit
all over the place.

Go grab them
other tables, man.

You grab a table, Bert.

I ain't seen you grab
nothing but a chair.

Simmer Down has really worn
my brother down.

There's a lot
of unprofessionalism,

a lot of disrespect
amongst employees.

Sometimes it get to a point

where, like, Chris will fly
off the handle quick.

His temper is real short.

Is everything tasting OK?

Having a hard time finding
any crab flavor in here.

Yeah, I can see if we can
make you some more crab cakes.

We got a crab cake sandwich
where he said

he couldn't find any crab meat
in his crab cakes.

He just wants them remade.

You can tell him
it's one big mix.

I'll cook him whatever
the he wants,

but a crab sandwich
he's going to send right back.

When Chris is
having a bad day,

steer clear, because little
things will set him off.

It'd probably be easier
for me just to cook by myself.

All right, so alls
we're doing is wasting food.

OK, OK.

If you want to go out there
and tell him

a homeless person
is starving--

Nope. Don't--no.

Customer's always right,
except for when I tell them

they're wrong.

Chris is a very
hands-on owner,

and it's just draining him.

I mean, being here
from 4:00 or 5:00

in the morning every day,

till about 6:00 or 7:00
at night.

I need a water.

He has no time to go and do
anything cool with his family.

Man, that was stressful.

I think
y'all can do better, man.

Nah.

Y'all can do it better, man.

His health is not
doing good, you know?

His family life hasn't
been doing good.

I'm really here just to
make sure my little brother,

you know,
gets better, you know?

Like, he just
didn't seem happy.

I get criticized every day.

It's really hard
to juggle a life at home

and own a restaurant.

Problem is,
is when I'm not here,

don't get done.

That was a show.

This restaurant is festering.

You cannot be that deluded!

Stop, stop, stop.

I promise you,
you can't do this!

Smell it!

Shut it down!

I'm in beautiful
Georgetown, Texas.

It's the up and coming.

The developments
are extraordinary.

And there's even
a retirement community

right across the street.

When you're a good
local neighborhood restaurant

in this area,
there should be lines

outside the door.

Simmer Down.

There it is.

OK.

Morning.
- Welcome to Simmer Down.

How are you doing
this afternoon?

How are you?
Good.

- My name is Albert.
- Albert.

- I'll be your host today.
- Excellent.

My brother's the chef
and the owner here.

I'm petrified.

Everybody's scared of Gordon.

But I'm hoping that Gordon
really does have a heart.

And he's going to come in here,

and he's going to look and see
what we really need

and help my brother.

Sir Ramsay's here, buddy.

- Shut the up.
- Mm.

- Good morning.
- Good morning.

- How are we both?
- Well, thank you for asking.

Good.
What did you get?

How was that?

- Damn, do you hear that?
- We'll work with it.

- He's taller than I expected.
- It's the hair.

No, he's actually tall.

Simmer Down.
Simmer Down.

"Did your server ask about
appetizers and desserts?

If not, you get
15% off your bill."

Yes, sir.

Why would you
put that on there?

Can you not see
that's a problem?

15% off, there goes our profit.

But is there an issue
with the servers here?

Yeah, that's been
the main issue.

- Right.
- You know, like, that's why

my brother asked me to come
down and help.

He was overwhelmed, you know.

He was having trouble
with the staff.

My brother's not really
good with people in general.

He's not good with people?

Here, let me
whisper you something.

Why the would you
open a restaurant

if you're not good with people?

- Hello.
- How are you?

I'm doing good.
How are you?

Good. Nice to meet you.
This is?

Nice to meet you.
I'm Hannah.

Hannah, good to see you.

Albert's my dad, and Hunter
is my little brother.

Oh, wow, this is a family-run
front of the house.

- It's family everywhere.
- We good?

- Yeah.
- Right.

Let's go
for the all meat omelet.

All meat omelet.

Let's do that with
hash browns, please, thank you.

- Hash browns?
- Yes.

I may as well try the salmon
as well, you know that?

- The salmon.
- Liver and onions.

Liver and onions.

That brings back
some memories--bloody hell.

All righty,
I'll get that in for you.

That's Gordon's.
- All right.

What did he get?
- The all meat omelet, salmon--

Oh, liver.

Gordon Ramsay is
the main man of cooking.

Knowing that he's about
to eat my food is insane.

I'm terrified that he's going
to spit it out on the plate.

There's the meat omelet.

Oh, wow.

Here we are, Chef.

You got your all meat omelet.

Amazing.

And what meat's in there
in that one there?

There's sausage,
bacon, and ham.

Sausage, bacon, and ham.

- Yes, sir.
- Thank you.

Look at the state of that.

Oh, my Lordy.

.

Did anybody ask how he wanted
his salmon done?

No, because we never ask
how the salmon's done.

I'm more worried about
the salmon than anything else.

I'm trying to figure out
how Gordon wants his food.

I'm not getting relayed
the information back.

What am I supposed to do?

Who the is
going to tell me that?

Tell you what?

That we have to start asking

how they want
the salmon cooked.

That's how you--
what do you mean?

That's normally
what you have to do

when somebody asks for salmon.
- No, you don't.

- Yes, it is.
- No, it's not.

Salmon.

Here's your salmon, sir.

Thank you.

There's so much meat
in the omelet.

It's just--yeah, it just
tasted of grease.

I'll--I'll wait.
- Yes, sir.

- Thank you.
- Sorry about that.

Excuse me, excuse me.

He sent the omelet back.

He said there was too much
bacon, and it was greasy.

I've never heard of an omelet
having too much bacon.

Well, when you cook perfection,

you got to find something
to up.

Well, that's my salmon.

Albert, it's $18.50.

That doesn't look like
$18.50 worth of food?

Do you like salmon?

Yes, sir.

Any special seasoning
on there?

Well, it's definitely
overcooked.

But there's no
seasoning on there.

But I'd like to know
what the special seasoning is,

because I think he forgot it.
- I'm going to find out.

I'm going to come back
and let you know.

Yeah.

Chef didn't like the salmon.

He said the salmon
was overcooked.

He wants to know what
the secret spices are, though.

Tell him it's a secret.

My brother doesn't handle
criticism well at all.

If anyone in here tells him
his food sucks,

hey, he's going to deny it
and he's going to cuss you out.

You overcooked the salmon?

I asked him 100 times,

how does he want
his salmon cooked?

No one gave me an answer.

Cook, I thought
he told everybody.

I did.
Everyone was standing

right here when I yelled it.
- I did not hear.

- Hannah!
- What?

I said a hundred times, how
does he want his salmon cooked?

And no one gave me an answer.

No one gave me an answer.

No one told me we were checking
to see if we were doing that.

When are we--

What's all the shouting
going on?

What's going on?

I'm sorry, Chef.

You don't want to hear
all of that.

Most important
in the dining room

doesn't get asked.

Looks like me being
a little

screaming at them
through the window.

And then all the customers
can hear it.

But I wanted to make sure
everything was perfect,

but I just didn't have
the information I needed.

Come on.

These livers, man.
They're good.

Gordon is complaining
about everything,

but what he's saying is--

Wrong.

This is my liver.

- Liver and onions.
- Excellent.

Albert!

Come here.

Come here, sit down.

Now, I grew up
with liver and onions.

Liver and onions was,
like, a staple.

Oh, it tastes salty, yeah.

Do you?

Yeah, OK.

Thank you.
- All right.

Sorry, Chef.
- .

I like to be
a part of something

that people are
taking pride in.

And it really upset me.

I'm over there testing
the food and it sucked.

Chris.

It's really salty, man.

You know, a lot of the food,
he said, has been really salty.

And, like, a lot
of the customers

have been saying it's salty.

no.

You don't think it's salty?

no.

I'm thinking 100% .

I didn't think
anything was salty at all,

and I'm pretty pissed off.

Man, don't with me.

It came out of the same
pot, Bert.

You just tasted it.

It ain't salty.

Are they dumping salt on their
and then eating it?

I mean, I know people
that sit down and just do this

before they even eat
because their mom

don't know how to cook.

I want to help
my brother succeed.

But if he's not even
going to listen

to criticism from
the best chef in the world,

I mean, that's insane.

It was really salty to me, man.

Where the
are you getting salt at?

Taste this one.

Just taste this.
- Huh?

That's because
he put salt on it.

No, he didn't.
He didn't put salt on it.

- Oh, boy.
- He dumped some salt on that.

No, just take a bite.

I'm not tasting
anything that had

somebody's mouth on it, dude.

You're out
of your mind.

I don't give
a who he is.

You know, a lot of the food
he said has been really salty.

That's because
he put salt on it.

No, he didn't.
Taste this one.

Now, just take a bite--

I'm not tasting
anything that had

somebody's mouth on it, dude.

You're out of your
mind.

That's out of the same
thing, man.

Don't with me.

I'm pretty pissed off.

Every day when I cook
fresh stuff, I taste it.

And tasting brown gravy
at 6:00

in the morning
when it's cooking

is not what you want to taste,
but I do it every day.

Sorry, Chef.

- What dessert do you have?
- We have pie.

Can I have a slice
of that, please?

Sure.

The lemon or the key lime?

- Whatever he's got.
- OK, OK.

As long as it's
not too salty.

Thank you.
- No.

Let me go take it out.
- Chef's choice.

Bro, he wants
chef's choice of pie.

All right, Chef.

Thank you very much.

All right, sit down.

This is--this is--
- This is a lemon cherry pie.

- And who makes these?
- My brother.

He actually gets up
and bakes them every day.

Mm-hmm.

So what time did he get up
this morning to cook these?

4:00 a.m.

Does he have
a family to look after?

.

About three months ago.
That's when I came down.

I'm sorry.

One day he came home
and she was gone.

Me and my wife Terry
have been married for 26 years.

We started this place happy.

Terry would hang out
and enjoy the restaurant.

Everything was going great.

But later on,
the restaurant kind of sunk.

I'm working, like,
80 hours a week,

and she didn't want
to be around much anymore.

Wow.

Yeah.

Gotcha.
That's--that's positive.

But--

I had a heart-to-heart
with him.

I said, you know, like, Chris,

you know, you're about to lose
your investment here.

You know, I said--

And your family.

Yeah, I mean,
your family's gone.

If you lose the restaurant,
what do you have?

And he goes,

you know, "I just want
my wife back, man, you know?"

The restaurant.
That's very kind of you.

And is he--
is he financially secure?

Does he have--
does he have money behind him?

The restaurant's in decline.

His marriage is on the rocks.

Are the staff
pulling on the rope?

Do they help him?
Does it seem--

Everybody's getting
complacent.

It's a team
full of misfits here.

- Wow.
- A lot of craziness, you know?

This thing's taking him down.

It's taking you down.
It's--

It's taking me down.

Like, I kind of--

Oh, I'm sorry.

I just have to get
back up to doing it.

When was that polished last?

Oh, .

Oh, my God.

- Oh!
- Oh.

It's on his back!
Snake on his back.

It's on your shoulder
right there.

Where is it? Where is it?
Where is it?

- Hold on, man.
- Where is it? Where is it?

.

That is gross.

ew.

Let's bring out
the whole team, please, Albert.

All right, team members,
we would like to have

everybody out here now.

Come take a seat, bud.

Where's--where's Chef?

He's coming.

They were putting up
some food real quick.

I'm thinking
when I go out there,

I'm going to tell him
what's up.

I don't think this is
going to end up well.

- Ah, this is him.
- How you doing?

Nice to meet you.

How are you feeling?

Feeling tired, beat.

- You're feeling tired?
- Yes.

- And this is--
- This is Squirrel.

- Oh, Squirrel.
- I'm the man.

Yeah, take a seat.
Come and sit down.

Oh, boy.

I am lost for words.

What's going on with the food?

I don't know what's going on.

You don't know
what's going on?

No.

I'm pretty pissed
about the salt.

Everybody yesterday that had
the same gravy,

I didn't get
one complaint.

- Wow.
- It's the same gravy.

Oh, my good God.

I'm sticking up for myself,
because he is saying

my food is all salty,
and it's not computing

in my head whatsoever.

- You tasted the food?
- Wasn't salty at all.

But I'm going to tell you,
eight other people tonight

had told me the same thing.

Things were salty today, man.

I just never had
anybody in the seven years

that I've been here complain
about my food being salty...

- Right.
- Until today.

People don't complain.

They just don't
come back, Chris.

A lot of people don't complain.

They just don't come back.

I wish that was the only
problem in here.

"Did your server
ask whether you had

"appetizers and desserts?

If not,
you get 15% off your bill."

Chris, what does that mean?

I can't get a server
to sell a piece of pie.

If I told them they'd get shot
if they don't sell a pie,

I'd have a bunch
of dead servers in here.

But do you have any idea
how degrading that is on a menu

when the customers sit down?

That was the only way
I can threaten them

into doing their job.

Have you tried teaching them?

Have you tried engaging them?

They've got a rough
teaching from me, but--

A rough teaching from you?

What the
does that mean?

That means
once you up,

I chew your ass,
and you know now not to do it.

So why are the front of house
so bad, in your eyes?

They don't have no control.

But they're your team.

- Yeah.
- Do you care about them?

Oh, yeah.

It doesn't sound
like it to me.

Well, the front of the house
has never been

trained properly,
so it was just a free-for-all.

Everybody does
what they wanted to, Chef.

They get mad at us for doing
our own thing.

Well, if we didn't do
the damn thing,

nothing would get done.

But y'all ain't
doing nothing.

How long has that dust
been on that fan?

- I don't know, Bert.
- And how long have you worked?

I don't know, Bert.
There's four of us.

There's four of us, and you're
sitting here walking around.

You can get it just as much
as I can get it.

.

Cierra doesn't like
to be critiqued.

She doesn't like
to be told what to do.

A dust snake that long
landed on Chef Ramsay's back.

I swear to God.

And all I hear is,
"You could have done it,

but you could have done it."

And I don't see nobody
doing it!

You got people here
that have all been doing

what they want for so long.

.

And if I try and come in
and hold them accountable,

then they're all going
to start a--

a mutiny against me because--

I've already heard
I've been called .

Don't be acting
like then.

- I'm trying to prof--
- You want to sit here

and talk all this
and say that we only--

we don't have any kind of
management, because we don't.

Oh, my God.

I can't reach that anyways.

At Simmer Down, staff
tensions are at boiling point.

You want to sit here and talk
all this and say that we only--

we don't have any kind of
management, because we don't.

Wow.

Does anybody take this
seriously in here,

because there's a lot at stake.

If I was in your shoes,
I'd be petrified.

We are spiraling
out of control.

We're not listening
to customer feedback.

And we're in an absolute rut.

Chris, do you take
this seriously?

I--I used to take it
real seriously,

and now it's just beat
the out of me.

I'm stumbling through the day.

I respect your honesty.

But seriously, I'm worried.

Chris has
kind of lost his luster.

And, you know, he just needs
to get kicked back in

and have more love
for it again.

So if we can get
Gordon on our team

and just get him
to help us out,

we can make this thing work.

Show me what we got tonight.

Show me how this place
functions, will you, please?

I want to see
how you come together.

I need some fresh air.

I'll see you shortly.

hell.

While the team prepare
for dinner service,

I've arranged to meet
Chris's wife, Terry,

with whom he ran
the restaurant successfully

before recently separating.

Hey, Terry.
How are you?

- Hi.
- Nice to see you.

- It's nice to meet you.
- Likewise. Thank you so much.

That was a tough experience
for me this morning with Chris.

I don't think
he quite understands

just how broken things are.

Are you concerned about him?
- Absolutely.

No 50-year-old man
should have to put in

80 hours a week on his feet.

And he doesn't sleep.
Stressed all the time.

I think it's killing him.

Mm-hmm.

Restaurants are
really hard to run.

When I opened
my first restaurant--

my wife is a schoolteacher.

And I closed the restaurant
Saturdays, Sundays.

We needed time
out of that business

to make sure
the family was intact.

Right.

How has that worked with you,
in terms of the marriage

and the restaurant?

How--how are you
coping with that?

When you spend that many
hours at the restaurant,

what comes home
is not the best.

No.

But it was to a point

where we couldn't
keep doing that.

No.

The restaurant has
pretty well taken everything.

I'm sorry.

It's just unfair, because no--

- It is.
- No family deserves that.

It's pretty tough, actually.

Tomorrow is our
27th wedding anniversary.

Wow.

How much does he mean to you?

Everything.

I mean, I don't know what
my life would be without him.

Would you take him back?

Of course.

Let's get the restaurant
back together--

- Perfect.
- And welcome you back.

Because it feels like,
and looks like,

that restaurant has
beaten him down.

And the consequences
are obvious.

Oh, yes.

And no restaurant's
worth that, let me tell you.

No.

- I appreciate the time.
- Of course.

It was wonderful to meet you.
- Likewise.

Thank you.

- Take care now.
- Thanks.

- Thank you.
- Thank you.

Now that I have
a better understanding

of the sacrifices
Chris has made,

I need to observe
a busy evening service

to pinpoint
the issues at the restaurant.

Hello, how y'all doing?

My name is Albert.
I'm your host today.

All right, here we go.

We're going to get
going into this dinner service.

It's gonna be
a nightmare.

Come on over this way.

Can I start y'all off
with any appetizers?

I think it's good.

How do you want that cooked?

Salmon, medium.

Tonight, I'm going
to show Gordon

that Simmer Down
rocks out food, it's tasty,

and everybody loves it.

OK.

Some early birds, yes?

Yes, sir.

OK, what's that?

Egg rolls should be
just about there.

- Hunter!
- Chris, give me an insight.

How does this run?
Who does what?

When it's just me and him,

we both bounce the window,
and--

- Right.
- I do omelets and frying.

But who--who--who leads?

Who's it--are you in charge?

Basically,
them tickets come out,

and he tries to yell them out
as they come out.

- Gotcha.
- Hunter!

That looks good to me, man.

I'd say let's go with it.

I got you.

We got a pork chop.

Sir.

- How are you, my darling?
- I'm lovely.

How was your salmon?

Kind of nondescript.

- Right.
- It could use something.

Got you.

The crab cakes were overdone.

Overdone, yeah, damn.

I'm Hannah.
I'll be taking care of y'all.

Would you like to start off
with any appetizers?

Fried mushrooms
and egg rolls.

Everyone is
ordering appetizers,

and our fryers can't keep up.

And food is sitting
in the window.

It's getting soggy.

It just sits in there
for a long time, doesn't it?

Do you know what I mean?

Sometimes they do, yeah.

It's a mess.

.

- Whoo!
- What's wrong?

Running out of room.

- Hold on.
- So this--

You said--you were pissed off
about that earlier,

they weren't selling apps.

You wanted the apps, right?

Oh, yeah.

Man.

And this is a Reuben
and an Old Timer.

The Reuben was here,
and I'll get you--

I'm going to go
grab your soup, OK?

Thank you.
- Thank you very much.

You're welcome.

How's that Reuben?

Well, the half that
had sauce on it is good.

- Mm-hmm.
- The other half...

- Damn.
- Yeah.

- Can we make you a fresh one?
- Sure.

Can you refire
a fresh one again, please?

- Let me get that. Sorry.
- Thank you very much.

.

OK.

Squirrel, I need
a Reuben remake.

This one has no sauce
on the side.

So I need a Reuben remake
with french fries.

OK?
- What a mess.

Chris is getting
hammered on the fried side.

I'm getting hammered
on the grill side.

And we're both trying to plate
everything in the middle.

And really, it's--it's just
getting hammered all around.

Bert!

Where the hell is he at?

Y'all have a safe trip home
and enjoy the rest

of this beautiful day, OK?

Now, where the hell is Bert?

He brought me up a sandwich
that said they wanted

to remake it,
and that's the remake.

Cierra!

.
What a cluster-.

Hannah!

Yell at Bert
to get his ass over here.

Bert!

Bert, you can't tell me
to remake a sandwich

and not tell anyone
where it goes.

.

Squirrel, you shouting
and screaming like that,

is that normal for you?

If I've asked him
100 times, yes.

- Yeah.
- I'm going--

Stop.

We just--just not good enough.

How are we doing
over here, guys?

What's the aftertaste?

- Rotten tomato?
- Yeah.

OK.

OK, I've got stuff to tell you.

The tomato basil tastes
like rotten tomatoes.

There's a weird
aftertaste to it.

Well, that's because
I put in it.

I'm embarrassed
that my name is

even affiliated with the--
with the place, you know?

So they can taste
the in it.

What a show.

Excuse me.

That is one crazy

restaurant.

Honestly, it's embarrassing.

There are no systems.

There are no standards.

And above all else,
there's no respect.

It's like a performance
run by a bunch of clowns.

Some people need
to just wash their dentures out

and not leave them in
all week.

Rotten tomato?
OK.

The tomato basil tastes
like rotten tomatoes.

There's a weird aftertaste
to it.

Well, that's because
I put in it.

So they can taste
the in it.

Excuse me.

What a show.

Wow.

Was everything OK over here?

- It's very fishy.
- It's super fishy.

- Send back the crab cakes.
- Got it.

We don't have
any more mac and cheese.

- No more mac?
- No.

OK.

They didn't like
the crab cakes.

They said they were too fishy.

and the lettuce
that they get put on,

they said it seemed old.

- Old lettuce?
- I don't know.

- No.
- Whatever.

We're out
of mac and cheese, right?

And mashed potatoes now.

No onion rings, no nothing.

The rail is filled
with tickets.

Food's getting sent back,
and we're drowning.

Who had the soggy or old
sweet potato or whatever?

He is really
a one-man band, right?

He loves
the restaurant business

and he loves to cook,
but he's beat down.

He wants to do it all himself.

He's like the ringleader
of his own show.

Lost his family,
lost his wife, lost his son.

Couldn't believe how hard
he's working, man.

And he asked me for help, I was
like, he really must need help.

He'll kill himself
before he drowns.

I was already retired.

I wasn't ready to come back
and get in the game like this.

Excuse me, general manager.
I'm out of wine glasses.

I know.
They're in the back right now.

Out of mash, mac,
no crab cakes, no onion rings.

, man, disaster.

Bert, sit down quickly.

I'm here to help.

I don't like to see
a man putting himself

through everything he's doing,

because he's taking
everybody down.

He's taken his family down.

He's taken the restaurant down.

He's taken you down.

That's why I've been talking
to him.

You're going to have to trust
the people around you.

I need you to be strong.

I need you to be honest, OK?

Let's stop him now.

I'll do whatever I can.

Let's go. Let's go.

I've spoken to Bert, and now
I need to sit down with Chris.

He clearly needs help,
and I need to talk to him.

Ladies and gentlemen, I'd like
to take this opportunity

just to apologize.

I'm not going to allow
anything else

to come out of that kitchen,

because we have
some serious issues.

Can you help
the guests out, please?

Thank you. Thank you.

Hey, stop.

We're done.

Enough.

- Enough?
- Stop right there.

Chris, we need to talk.

Thank you all.
Sorry about that.

You two, come and sit down.

Sit down.

Cameras out.

Out!

Staff, out!

What is going on?

I don't--I don't know what--

Come on, Chris.
Come on.

I don't know
what's happening.

Come on, Chris.

You're not right.

I can't for one more minute

to see you
performing like this.

And we can blame staff,
we can blame errors,

customers, senior homes.

The first person
I'm starting with is you.

My friend,

it's not the restaurant
that needs fixing.

I need to help fix you first.

What do you want
out of this, Chris?

Time off would be nice.

Mm-hmm.

But, man, this is a monster.

My wife Terry and I
started this place happy,

and it pretty much
tore us apart.

It's hard coming in every day.

A lot of time
that should have been spent

at home wasn't.

It was all spent here.

Let's get a system in place.

Let's get you out of here.

It's doable.

I can't do it.

I've never seen you
so angry and so torn apart.

But your health is bad.

There's no structure here, man.

Your life is a show
around you, man.

Your family's important.

How much?

It's so important he told me
he'd walk away from this thing

if he could just
get his family back.

But I told him
he can have both.

This thing is
taking you down.

And before we lose
anything else, we're stopping.

Deep down inside,
you are way better than this.

Are you willing to change?

Yeah.

Yeah.

Then you've got me, OK?

It's going to be
a tough couple of days,

but you need
to embrace the change.

Yeah?

Yeah, I'll--I'll do
whatever you tell me.

- Come on.
- Thank you, Chef.

Thank you.

I thought that this
whole thing was just

going to be him
tearing me a new ,

and it's not that.

It's kind of like getting
to the root of the problem

and figuring it out.

I want to be happy again.

Come on, Chris.

With Chris on board,
transformation on him

and his restaurant can begin.

Working through the night,

my team have revived
the outside patio,

while inside,
we brought in vibrant colors

and popping wall features

to appeal
to the younger generation.

And a fully equipped,
modern kitchen

has been opened up
to allow direct lines

of communication between
the front and back of house.

I can't wait
for Chris and the team

to see the completed
transformation.

Oh, my God!

When you walk in,
it's just, like,

kapow, right in your face.

Is this the same place?

- Look at the bar!
- I know, dude!

What?

Man, this is badass.

- Very nice.
- Dude!

Whoa!

The pictures
I have on the wall--

sorry--of me and my wife--

Just kind of felt
like family coming back.

And that's
what I need right now.

Just beautiful.

- Oh, my goodness me.
- Hunter, put it down.

Hunter!
For God's sake, man!

Let Chris--

Diving into the food already.

It's inviting, right?

Now I feel like I want
to come in for a dinner.

And with that back area
opened up now,

it's bringing the dining room
into the kitchen

and the kitchen
into the dining room.

We've even got
a remotely accessible

TouchBistro POS system.

On your days off,
you can study on the app

and it'll give you
a minute by minute sales.

Let's talk about the menu,
if Hunter hasn't eaten it all.

Ha!

Right, chopped salad--
that's going to come out

in literally
two and a half minutes.

A little pulled pork
chili bowl.

60 seconds to get that
to the table.

Main course,
chicken salad sandwich.

A double smash burger, big hit
with all the youngsters.

Super quick
and really delicious.

Great Texan ribeye.

Beautiful little rub on there,
and fried eggs.

We're relaunching
Simmer Down tonight.

And for the first time ever,

we're going to be connected
like that.

I've never heard you so quiet.
What's wrong?

Overwhelmed.
Overwhelmed.

To see the tears
in my brother's eyes,

Chef Ramsay, I couldn't be
more appreciative.

It's beautiful.

Dig in.

The pulled pork chili
is really good.

The menu is awesome.

I would have a hard time myself

trying to figure out
what to eat.

I'd probably order five or six
things and--and just gorge.

The menu and the décor
are on point,

so now it's time to introduce
the systems and training

that this place has never had.

I'm loving those aprons,
by the way.

- Yeah, they look good.
- You come with me.

All the dining room staff,
come over, please.

Ladies, let's go.

Let's do a mock service
and pretend

we've got two two-tops
in first, yes?

So go to the POS system now
and fire

one chicken sandwich
and one smash burger.

Let's go.

Chris, that ticket comes in.
You call it out.

The minute you call out,
we're live.

Sounds good.

The staff is listening
to what Gordon's saying

and firing on all cylinders.

Let's go.

All right,
next ticket came in.

I'm hoping it's--it's gonna
roll out nice and good.

You go in now
and fire another table.

Let's do one bowl of chili,
one chicken sandwich.

Let's go.

Table 30, please.

I don't remember
what he said, dude.

Gordon knows what he's doing.

Some things can be implemented,

but not everything
will always work like that.

Call it out.

It looks like we just got
a queso going on.

That's all I'm seeing on here.

So why is that coming out
just one queso?

I need to write stuff down
like a normal server.

I can't remember this
off the top of my head.

Come over,
come over, come over.

It's only a two-top.

And we're weak in here.
We need to get really on it.

You want me to change a habit
that I've had

and want me to just change it
one day?

It doesn't really work
like that, man.

- But it's only a two-top.
- That's fine.

It could be a two-top,
it could be a one-top.

But are you saying
you can't do it?

I'm not saying I can't do it.

I'm saying that I can't
remember it all the time, dude.

Right.

So--call me Gordon.

Cierra's attitude can
definitely hurt the restaurant.

She doesn't like to be told
that she's wrong.

And when she does,
she goes into defense mode.

I'm trying to bring
the dining room

and the kitchen together.

That means you have to pull
on the rope a little bit.

Are you OK?

If you don't want to do it,
just tell me.

I like--I like waitressing.

I like my job.
I like the people I meet.

I have regulars.

I'm defensive because
seeing Gordon be critical

makes my blood boil.

I definitely want to tell him
to off.

I'm not asking you
to absorb all the tickets.

You can write it down,
with absolute pleasure.

Let's start again.
- OK.

- Right?
- Yeah.

Get your pen and paper.

A smash burger, and let's do
a chicken sandwich.

So you go on and put that in.

Call out that order,
and then we go from there.

Let's go, guys.

All right, what have
we got here starting out?

We got a double smash burger
you need to fry.

Are we going to work
from left to right or right--

We're going to put
the first one up here--

- So we work from left--
- And work our way down.

- Left to right.
- Yes.

- Everybody agreed?
- Yes.

Everybody understood?

And we don't take that down,
OK,

until that is completed,
all right?

You OK?
- Yes.

Do you want to go behind
the bar and serve drinks--

- No.
- If you find it too difficult.

- No.
- No?

You got this.

We got this.

Please stop touching me.

Cierra definitely needs
tough love.

She's never really had
someone to, like, tell her

that she needs to do this,
this, and this.

Listen to him,
because he's here to help us.

He's not the bad guy.

I think Cierra will be
at her wits' end,

and she will blow.

Walk away, please.

What?

Gordon gave us
a beautiful restaurant,

an easy, streamlined menu.

If we don't make
this thing happen,

it's not on anybody but us.

Don't talk to her right now.

At Simmer Down...

Uh, hold on, Bert.

Bert, don't talk
to her right now.

Server Cierra is
finding it tough to adapt

to the essential new systems
that I've put in place.

If we start falling out
with each other,

it's not good
in front of customers

and then our systems disappear.

Yeah?
We're good?

You got this.
We got this.

Are you familiar
with the system now?

- Yeah.
- Love it.

You got this. Come on.

Cierra seems to have her head
in the game now.

I think that she's keeping it
in the back of her mind

that this is for the better
to help Chris out.

- Miss Smiles.
- Ugh!

This place is not
just a restaurant to me.

I love you to death.

Smile and the rest will come.
You already know how to work.

Chris has helped me out
so many ways in my life,

and I owe a lot to him.

I see the potential
that this place could be,

and I would like
to see it there.

I want to see him succeed.

One, two, three.

all: Simmer Down!

Training over,
the relaunched restaurant

is ready to open its doors.

- Welcome to Simmer Down.
- Our first customers.

How y'all like
the way it looks in here?

The secret here is
to get you in and out,

to understand the system.

Let them feel the pressure.

Come in, two minutes, back in.

You got this. Come on.
- I got you.

I am super excited
when people walk in that door

and see how it looks,

see how the food tastes.

This place is going to be
the talk of the town.

Do we want to start off
with any appetizers?

So just the hot wings
and the queso?

All right, I will get that.

I got a hot wing
and a queso with chorizo.

- Is everybody doing all right?
- Yeah.

Good, good.

They're coming in
quick, though.

OK.

Everything tasting good?

Everything's looking good?

You're welcome.

Those eggs on that ribeye
is over medium.

Oh, it says over medium.

OK, so it's well done ribeye,
but over medium eggs.

OK.

The communication
with the front and the back

has been a lot better.

They're actually
listening to us,

and there's no attitude
or fighting between us all.

Was that the chili?

That's probably
my favorite thing.

First bites,
what are we thinking?

I think it was very good.

Wings?

- They were very juicy.
- Yes.

- The spice was perfect.
- Great.

- Here you go.
- Thank you.

Hunter!

All right, Squirrel, we good?

- I'm doing it.
- Keep it going, man.

Keep it going.
Yeah?

Good.

So 1, 2, 3, 4, 5, 6, 7,
8, 9, 10, 11, 12, 13--

15 tables.
You can do this.

Come on.
Well done, bud.

Come on.

Is another wing ready?

We're full.

Kitchen is slammed,
but we're coping.

That's the big difference.

And honestly,
Squirrel's really leveled up.

And more importantly,
he's in control.

I need more dinner plates.

That line is slammed,

and Chris is nowhere
to be seen.

And that's
the secret of success--

this kitchen functioning
without Chris.

Keep it going,
Squirrel, please?

I got two in the window
or one in the window?

Are y'all first time here?

Awesome.

My staff is a lot better.

I feel like I could trust

and let this place run
without me.

With the service
in full swing,

a very special guest is here.

Welcome.
- Hi.

- How are you?
- Good.

Chris's wife, Terry,
on the day

of their wedding anniversary.

What do you think?
- I like it.

The new Simmer Down
is beyond anything

that I could have imagined.

It's incredible.

Let's go have a seat outside.

Can I get you some water, or--
- Water would be good.

- Yeah?
- Here we go.

Get two nice
glasses of water.

Yeah, then go outside
the patio now.

Somebody wants to say
hello to you, patio.

All right, thank you.

Hey!

Happy anniversary, mama.

So how's it going?

It's crazy.

Have you got to see inside?
- Yeah.

It's beautiful, isn't it?

It looks great, yeah.

I like it.

It's beautiful.

I'm really glad
that this came for you.

You know, this was the dream.

Well, it was our dream.

I hope you'll listen to him
and take a step back.

Yeah.

To be able to do this
and still have

family time...

Is the best part, I think.

That's the most
important part.

Yeah, because we weren't
going to make it.

This place is going to make it

where me and you can have
some quality time together.

That's the biggest
win of all, for me.

Yeah.

Love you.
- I love you too.

I'm very excited to have
more time with my husband--

more quality time.

Not the exhausted, frustrated,
dead on his feet husband.

And so this is just--

it--it's a godsend.

This is the happiest
I've seen Chris in a while--

a very long time.

You guys look so cute together.
I love it.

They're having, like,
a little date night out here.

Super cute.
I love Chris and Terry, man.

Happy anniversary, y'all two.

Yeah.

This has been
a wild roller coaster.

It is ups and downs
and all arounds.

It's put me and my wife
in a really good spot.

And my staff, we're all
just a huge family now.

I think it's going to be great.

Well done.

Success has a price to pay,

but it's not worth
losing the family.

You know that.

You've got your system.
Now use it.

Keep one foot in the kitchen
and one foot out.

OK?
- Definitely.

Until next time, bud.
Come here.

Chef, thank you.
Thanks a lot.

Look after yourself, man.

Thank you so much.

Any--any questions,
anything, you call me.

Take care.
- You're too amazing, Chef.

Thank you.
- Take care, guys.

Oh, boy.

When I first got here,
this restaurant was

a run-down island of misfits.

Now, finally, with a good
communication, a system,

and respect
between the front of house

and the back of house,

hopefully Chris can
now refocus his life,

and the stress
of this place can

really start to simmer down.

Oh, boy, Simmer Down.

Two months later...

Since you left,
people been coming in

loving the new place.

Thank y'all for being here.

I've got Squirrel running
the back of the house,

which leaves me a lot of time
for me and my wife.

I just appreciate everything
you've done for me, Chef.

Thank you.