All language subtitles for Kitchen.Nightmares.US.S08E06.1080p.HEVC.x265.MeGusta

- Ulster County, New York.

Nestled between the foothills
of the Catskill Mountains

and the Hudson River
lies Saugerties,

a vibrant town,
home to Love Bites,

a small local restaurant run
by childhood sweethearts

Tess and Chris.

- We met when we were 12.

- I saw her,
and I was just astonished

by how beautiful she was.

- We had, like, a little date
jumping on my trampoline.

And we rekindled things
about ten years later

when we met at the restaurant
that Chris was managing at.

- When I saw her again,
it was love at first sight.

- We went on a date right away.

And then we went
into a relationship,

and we bought the restaurant
right after.

All right, new ticket.

Chicken and waffles,
coconut carrot.

- Thank you.
- Thank you.

Chris was, like, super romantic
in the beginning.

And we went to a lot
of dinners,

and we went on a lot of, like,
trips and, like, cool things.

And he was, like,
super kind and loving.

Let's go out to eat.
- What?

- Six months into owning
the restaurant, we got engaged.

Thank you for coming in.

We haven't planned
the wedding,

and I don't see
us planning the wedding

in the near future
because of Love Bites.

- 45-minute wait
on every table now.

This is insane.

- I deal with
front of the house.

We tried to find, like,
a full-time chef.

It just didn't end up
working out.

As of right now,
Chris is the chef,

and he has been
for probably the last year.

But Chris is ruled by anxiety.

- I'm shaking like a leaf,
and I do not--

this is not what I want to do.
- Can I please come help you?

- I am so overstressed
that I'm not even trying.

On the days I have
to come in here and cook,

I'm dry heaving in the morning.

[retching]

- What's wrong?

- Just dry heaving.

- This business
has destroyed him

and destroyed our relationship.

- Why is this food
sitting here?

We don't want to give it
to the table?

Was that a decision on you?

- You have hand-cut fries,
chicken and waffles,

and a crab cake Benedict,
no salad.

You're coming back
for the crab Benedict,

crab aioli,
and we're going to two.

- All right,
we got food up, up here.

What's going on?

- I can't make
all the desserts,

all the drinks,
run all the food.

It's impossible for one person!

- Idiot.

- My staff is appalled
by how he speaks to me.

- The [bleep] is
the matter with you?

- I don't know how many times
people have to come up to me

and ask me why I stay with him

when they hear
him scream at me.

- All I'm saying is,
if we lose a ticket

we're in big trouble, okay?

- I'm trying
to keep track, Chris.

- [bleep] you.

[tense music]

- I've been working here
a couple of months now.

I've seen a lot of tension.

Chris running the back,
Tess running the front.

I see a lot of issues there.

- Yeah, that's definitely
overcooked, yeah.

I have a lot
of people complaining

about overcooked burgers.

- Morons.

- Chris seems overwhelmed
a lot of the time.

It's communication,
and it's also just like,

he needs to back off
of his staff

and, well, his loved ones.

- Hi, part-time Mom.

Next week
I'm taking you on full-time,

because I can't
do this anymore, Mom.

- Okay.

As Chris' mom,

I actually worry about him.

- I had to take on
everything myself,

so just another day.

- He's stressed
because he's a perfectionist,

and he doesn't like to fail.

- Can I hop on the line?

- Tess, leave me alone.

- What can I help you with?
- Wow, nothing.

You can't help me
with anything.

- I can help you,

but you won't accept my help.

- This is [bleep] stupid.

[bleep], man.

- You shouldn't talk
to anyone you hate that way,

let alone someone you love.

- Are we learning
how to use a computer?

I don't know if somebody
skipped college or what,

but a [bleep] moron.

- This restaurant has
turned my son

into a person I no longer know,

not the child I raised,

not the gentleman he was.

- I don't need
any more idiocracy in here

than we already have.

- On our days off,
first thing in the morning,

and he's on his phone,

looking at something
about the restaurant

or talking
about the restaurant.

There's no divide
between work and romance

or work and home,

and it's tiring.

- [kisses]
- [sighs]

- Without them having
a personal life,

I don't see
their relationship making it.

And it would be so hard
for all of us,

because we all love each other.

I don't want them to split up.

- I worry about losing Tess.

If we went our separate ways,
I would--

I don't know what
I would potentially even do.

- Yeah, I'll take it off
your check, no problem.

We are approximately $200,000
in debt, or more.

We have all
of our debt collectors

constantly on our back.

- Paychecks aren't here yet,
but tomorrow.

- Our house is leveraged.

We lose Love Bites,
we lose our house.

Chris and I both look
at the Love Bites logos

on the front windows, and those
are literally prison bars.

We need Gordon's help
because we are lost here.

- I can't do it for much
longer at all, honestly.

- Love Bites has destroyed
Chris and Tess.

[dramatic music]

- This place is a death trap.

I can't help you
if you can't help yourself.

Rot has set in.

Smell it!

Shut it down.

I'm in Saugerties, New York,
to visit Love Bites.

It's a struggling restaurant

that's run by a very young
couple called Tess and Chris.

Now, they've been engaged
for the last six years,

and right there is
a red flag for me.

Never once did I ever
contemplate working

with my wife
in any of the restaurants,

and the pressure it puts
on the family is ridiculous.

This industry is incredibly
hard at the best of times,

and if you're in the business
with a loved one,

the stress can become
all-consuming.

The problem isn't just
the restaurant.

Clearly, it's the relationship.

So fingers crossed,
if I can fix one,

it may fix the other.

This place is gorgeous
around here.

- Why the [bleep] is there
a vegan pancake on this thing?

A vegan pancake?

It's not even on our menu.

- Sometimes
people will try to be

on their best behavior
when I arrive.

Hey, guys.

So before I go in,

I'm going behind the scenes
to see for myself

what Chris is really like.

Right, check on the MCR,
master control room.

Hey, guys.
Good morning.

Hi, bud.
You good?

You good?
Hey, bud.

You good?
- Yeah.

- Good.
So there they are.

- Yeah.
- Bloody hell.

- I need my crab Benedict
for the bar.

- Too bad.

You want everything
to put in at once,

you can go [bleep] yourself
when it comes

to getting your food.

You put in every
[bleep] ticket at once.

- I didn't--i-it's--
- Yeah, whatever.

Sure, you didn't.
- Don't blame me, Chris.

- Oh, yeah.
- [crying] I do not have

any control of it.

- Of course you don't.
Who would have control

over their [bleep] domain
and where they work?

No control over
the front of the house.

Okay.
Anyway.

- Okay.
Time to get in.

- Yeah.
- I'll see you in there.

Thank you.

I've got a sense
of how Chris' behavior

is affecting the kitchen.

Now I need to go
and see how it plays out

on the restaurant floor.

[tense music]

Hello.
Good morning.

Good morning.

- Turn around.
Turn around.

See who walked in.
- Hey.

You must be Tess.
Hello, my darling.

- Hey.
- How are you?

Are you okay?
- Yeah.

- Let me--let me grab a seat,

and then I will--
- Yeah, check out the menu.

I really want to know
what you think about it.

- Absolutely.
Thank you.

- Yeah, you're welcome.

- Hello.
How are we?

- What does
"no chicken pea" mean?

Table three,
"House salad, no chick--"

- No chickpea.
- Oh, wow.

Wow, that couldn't
have meant chicken,

right, or anything else?

- God, the noise
in that kitchen is insane.

What is going on?

- [bleep] ridiculous, man.

- I'm gonna start off
with a coffee, please.

- Just a plain coffee?
- Plain coffee, please.

- Cream and sugar?
- Yes, please.

Thank you.

Okay, "To share:

"sweet and spicy
cauliflower wings,

"flatbread, hand-cut fries,
steak frites,

"breakfast burger,
the French dip,

cauliflower banh mi,
West African peanut soup."

This menu's
all over the place.

Thanks, my darling.

And, uh, I'm ready to order
when you're ready.

Let's start with
spicy breakfast salad.

Let's do
the crab cake Benedict.

How about the French dip
as well--

sliced, uh, braised brisket,
Swiss, sesame bagel.

- I have that all the time.

- Oh, do you?
Good girl.

- No more Benedicts.

- Oh!
- Oh, my [bleep] God.

- What's going on there?

- He's behind, and he's
not having a good time.

- You just broke dishes
into my [bleep] station.

- All right, I'll get it.
- It's okay.

- Yeah, that's the worst thing

you could ever [bleep] do
in a kitchen.

- And he can't handle the heat?

- Sometimes he can.

Sometimes he gets testy,
and they kind of clash.

- Who's "they"?
- Him and Tess.

- Okay, Tess, right.

I'll keep ahold of the menu.

Thank you.
- Thank you.

- What can I do?
- Nothing.

Get away from me.

- Chris, I need you to--
- Take this down.

French dip, over easy, brisket.
Get it out.

And we have
no more hollandaise.

- The chef screaming,
smashing plates.

That's not a good image
for a neighborhood restaurant

in such a prestigious town

like Saugerties,
let me tell you.

- Chris, this is Gordon's food.

I have a crab cake Benedict
on here.

I need you to find...
- Shut up.

- Hollandaise for it.

- Shut up.

- I need you to have
one focus right now,

Chris, and that is table B6.

This is Gordon's order.

- Gordon first.
You got it.

Okay.

- [retches]

- Christopher, can I get you
something for your stomach?

I have stuff.

You want something?
- [retches]

Shut up.
- All right.

[bell dings]
- All right.

- Is he okay?
- Uh, yeah.

He's burning a little bit,

but he always sounds like that.

- And this is Mum
in the restaurant as well?

- That's my mom, yeah.

And Chris' mom is also
in the restaurant.

She's dishwashing.
So I've really called in

everyone I could to help.

Health-wise, I shouldn't be
doing even what I'm doing, so.

- Why health-wise?

- I have really bad--uh,
really bad health conditions.

I've been sick my entire life.

At 16, I was diagnosed
with Ehlers-Danlos syndrome,

as well as chronic
pseudo-intestinal obstruction.

In the process of having
the restaurant,

I've had, like, 25 surgeries.

- But you're barely 30.
- Yeah.

And they had to remove
my entire colon

and half of my small intestine.

So in total, I've lost
18 feet of my intestines,

and that's why I have a bag
which collects all of my waste.

This is something I'll deal
with for the rest of my life,

and it's been--it's been
a really hard struggle.

You're really needed here.

- I'm glad I'm here,
darling, okay?

- Thank you.
- Thank you.

- Can we just make sure that
the crab Benedict are, like,

really good for Gordon?
- Tess, shut up!

Leave me alone
and I could do what I do.

- [hyperventilates]

- Bloody hell.

- Saugerties, New York.

At Love Bites, it's not
just this restaurant

that's close to collapse.

[dish shatters]

Owners Chris and Tess's
relationship

is also at breaking point.

- I need my bar tickets.

- Yep, you'll get it
when I send it,

just like you send in
your tickets when you want to.

- Time to find out if the food
is lacking in love too.

- This is our
spicy breakfast salad.

- Thank you.

[indistinct chatter]

[playful music]

That is really bad.

First off, there's just
not even seasoning.

Those eggs are terrible.

Terrible.

- I need a bun for the--

I need a bun for Gordon.
- Yes, yes, yes, hoagie roll.

Here.
- Fresh?

I need a fresh one.

- Let me grab another bag.

- Three-day-old bun for Gordon.

- How is everything?

- It's just not
really seasoned.

It's just bland.

You think $16 for that,
it's a--

it's a high price for some
very bad scrambled eggs.

This place is full, right?
It's got to show

a little bit of care, right?

- 100%.

You have to cook with love.

- Well, love bites if you don't
cook with love, right?

- All right, Chris,

Gordon said that there's
absolutely no seasoning

in the spicy breakfast eggs.

- Great.

I don't know what else to say.

These dishes have been
sitting up here.

What do you think's
gonna happen?

This dish has been up here
for five minutes, sitting.

- All right, I'm going now.
- It's gonna be [bleep].

- I'm going now.
- I mean, I could make

the best [bleep] food ever,
and by the time

we bring it out to him
it's gonna be terrible.

- Do you want me to take this
to Gordon, or--

- What the [bleep]
is the matter with you?

This is a table.
- Okay.

[tense music]

- Ow.

- This is a popular one, right?

- Yes, this is
the most popular dish,

and the crab Benedict, which
you have coming right out.

- Thank you.

French dip, an absolute staple.

You know,
it actually tastes okay.

But this guy's just
throwing food out.

He's just going
through the motions

and literally banging
food out of here.

What a shame.

- All right,
do I have to remake

the eggs on this one now?

Because we left it here,
because we couldn't get it out,

because we [bleep] brought it
to the wrong table?

[bell rings]

- Yep, I got it.

All right, Gordon, and
the crab cake eggs Benedict.

- Thank you.
It's such a shame with this,

because it's actually
quite nice, the French dip,

but it's just, there's
so much bread and tiny brisket.

This thing should be
packed with brisket,

dip and eat, but--
- I agree.

- Thank you.
- Thank you.

- Does not make sense.

- All right, guys,
Gordon said that

the French dip is
actually very good.

- Nice.
- But there's too much bread

and not enough meat.

- Okay.
- Understood.

He usually doesn't
like anything.

- Crab Benedict, $21.

Everything's just so greasy.

So are they frying these again?

- Yes.

- Yeah, and why
does he deep-fry them?

- I don't know.

- Ugh.
Listen, I've had worse,

but $21?

Yeah, I'm embarrassed for him.

- I'm so sorry.

- This restaurant is called
Love Bites, but I've tasted

nothing that's made with love,
let me tell you.

[tense music]

After the conflicts
and stress I've witnessed

in the restaurant today,

it's time for me and Tess
to have a talk.

Oh, boy.

First of all,
all the screaming.

Who's he shouting at?

- Mostly me.
[chuckles]

And when we get home,
he doesn't use the word sorry,

or he doesn't know
how to apologize,

so instead he just pretends
it doesn't happen.

- Why did you buy
this business?

What did you want from this?

- I didn't want
this business, Gordon.

Um, this was Chris' decision.

- Right.

- Um, but when he bought
the business,

it was just too much
for him to take on alone.

So then I had to quit my job
and come here.

- And have you set a date
for the marriage?

I mean, engaged for six years.
- No.

I don't know if I really
want to marry Chris

after everything, like,
how he treats me and stuff

when he's under pressure.

- This is not healthy.
- No.

I'm so over it, Gordon.
And the only reason I'm here

is because I'm trying
to save this restaurant.

- I appreciate that.

And I'm sorry
you're going through this.

But I'm here to help.

I've seen enough.

Sadly, this is not
an unusual situation for me.

The stress on restaurateurs'
mental health

is a massive problem
in the industry.

- Have a really good day.
Thank you for coming.

- Lunch rush over
and diners departed,

it's time for me
to confront Chris

about what I've seen
and heard.

Hey, you must be Chris.

Yeah.
- Nice to meet you.

- Likewise.

I've been to thousands
of restaurants in my life,

but I've never been
to a restaurant

as toxic as this.

And I've come here
to help you and Tess,

but I want to know,
what the [bleep] is going on?

Do you even want
to be in that kitchen?

- Not really.

Genuinely, I--

you know, I thought
I had a passion for cooking,

but just being in the kitchen
all the time

has just kind of
really beat me down,

and I don't really know
where to turn anymore.

- Have you thought about
letting go of Tess?

- [sighs]

Not really,

because I just feel like
this has got my mind so clouded

that I just need to get out
of the kitchen for a second

so I could not be constantly

at each other throats
at the restaurant

so I can just give us
a second to step back

and realize that
if we're gonna be--

rekindle things, because we've
just kind of lost it

in the last couple of years
with this place.

- She's at her lowest.

You understand
the medical history.

You understand
the complications.

And you still--
you still lay into her.

- [barely audible] Yeah.

- This is your fiancée.

And Mum's washing up.

And your future mother-in-law

is in the dining room
bussing tables.

[bleep], Chris.

The fact that the only staff
are the closest women

in your life tells me
a very bleak picture.

And I've got to start with you,

because you're controlling
this [bleep] thing.

Your moods, your behavior,
your arrogance,

your chippy-ness,
your [bleep] insecurities,

it's all held in this clutch

with these females that are
absolutely stuck to you.

If these women weren't
your family,

you'd be [bleep].

No server, no busser,
would put up with that [bleep].

The first thing that has to
change here is you, young man.

You need to man up
and start showing some respect.

- [groans]

[crying]

- It's a new day
in Saugerties, New York.

And after witnessing
some very worrying behavior

yesterday at Love Bites...

- Do you want me to take this
to Gordon, or--

- What the [bleep]
is the matter with you?

This is a table.
- Okay.

- I delivered co-owner Chris

some hard home truths.

The first thing that has to
change here is you, young man.

[birds chirping]

I'm meeting Chris' mum,
Donna, out back...

- It's nice to meet you.
- Yeah, likewise.

To talk to her about
her son's toxic behavior.

Where's the anger coming from?
- He feels resentment

because he feels like
he's doing it all.

- So he's overwhelmed.

- Absolutely overwhelmed.

That's what upsets me so much.

It still breaks me
like he's three.

- That's making it worse.

He's drawing all these powerful
women close to him...

- Mm-hmm.
- That are allowing him

to behave like that,
so therefore, unbeknown to you,

you're actually aiding
that abusive behavior.

- I actually agree with that.

He's broken.

[somber music]

And I'm so tired
of seeing him so sad,

and there's nothing
I can do to help him.

- This business is
so consuming,

but bringing
a personal relationship

into that restaurant
is ten times harder.

They need time apart
to value what they had.

- I agree 100%.

- And if they can't value
what they had,

they shouldn't be
back together.

It's gonna be a tough
couple of days.

- This is exactly
what Chris needs.

He needs to hear it
from Gordon.

It's time that
the healing began.

[tense music]

- You're gonna sit right here.
I'll get you menus.

- It's clear that Chris'
behavior is the crux

of the complications
at Love Bites...

- Okay.
- Which all seem to stem

from his issues
running the kitchen.

So I'm going back in
to take a closer look

at Chris in action.

- So I need a setup
for a schnitzel.

I'm very nervous.
I feel like

there's a lot of stress
because it's just--

it's Gordon Ramsay
standing over you,

you know, watching you cook.

- So this vegan toast, right,
your vegan French bread?

- Yes, yes.
- So that's now on top

of the griddle, which has been
cooking [bleep] eggs.

[tense music]

What else you put on there?

- Bacon.

- Bacon?
- Yes, bacon.

I try to keep the bacon
on one side.

- But look at me.
- Yeah, yeah.

- They should be separate.
- Okay.

- There's no vegan
or vegetarian

in any of this [bleep] area
that would love to see

some [bleep] bacon juice
on there, right?

[exhales deeply]

[bleep].

- Get that burger on.
Cauliflower, two apps.

Oh, wow, three burgers all day.

- Who has the coconut carrot
French toast?

All right.
And then she has the burger.

- He's got bacon on there now.

I mean, what a [bleep] numpty.

Chris.
- Yes.

- Just give me
30 seconds, please.

- Yeah.
- Look at me.

- Yes.
- Look at me. Look at me.

Look at me in the [bleep] eyes.
- Yes.

- Yeah, I just saw the bacon
go on the griddle again.

- No, no.
I--

- I saw the bacon go
on the griddle

five seconds after I told you.

I'm not here
to butt heads with you,

but I am gonna get
[bleep] off in a minute.

I'm supposed to help you,
but I can't [bleep] help you

if you don't start listening.

Get the [bleep] bacon
off the griddle.

Okay?
- Yes. Thank you.

So embarrassing.

[retches]
[bell rings]

Oh, wow, we're so behind.

All right, that's it.
30 minutes' wait.

We're getting slammed again.

- This is a tight line.
- It's tight, yeah.

- It's such a small line.

I mean, there's 40-odd items
on the menu.

Why is the menu so big?

- I don't know.

- Hello, how are you?

- The steak?

- Okay.
Have it right out for you.

I have two steaks
up on the bar.

- We don't have any more steak.

- What do you mean?
- Well, we were out of steak

a while ago, so you knew that.
- How are we out of steaks...

- I told them that.
- When we had three steaks?

- No, I didn't.
- Yes, you did.

- [bleep] hellhole.

- How you holding up?

- I'm okay.

- You don't look good to me.

You look really red
in the face.

- Go sit down
and drink some water.

- Yeah, I think you need
to sit down as well.

- Drink some water, for sure.

- It's really hard for me
to have Chris' mom

and my mom there,
because they really baby Chris

and make excuses for him,

and it just gets to me.

- Tess.

- We all go through
hard things.

- Yep.
- And it's a stressful service.

The first thing anyone has
to say, is Chris okay?

That is so [bleep] tiring
for me,

and it's not fair to me.

- It's not.
It's not.

- Makes me feel [bleep],
and it just makes me feel like

no one cares about me,
you know?

And it's [bleep].

- As service continues,

things seem to be going
from bad to worse.

- French dip, two of them.
We got to get these out.

Both are for eight,
with the French dips,

the one that we [bleep] up
the order.

- There is cabbage
that comes with that,

and I don't know
why that's missing.

I'm missing cabbage
on my last schnitzel.

- I don't have any cabbage.

I made that apparent.
I don't know what

you didn't hear about it,
but I told everyone.

- No one heard
you say there was

no steak or cabbage today.
- Okay.

- I'm not gonna argue
with you right now.

- They're doing a [bleep] job,
to be honest.

That's the truth.

I don't even know
if anybody knows

what they're doing out there,
or they're just all [bleep]

running into each other,
bumping their heads together.

Just total idiocracy.

- [sighs]
[bleep].

Concerned about what
this toxic environment

is doing to Tess, I want
to talk to her mum outside

to hear what she has to say.

There's only one person
suffering more

than anybody here.
- My daughter.

- Your daughter.
- I know.

It hurts her.

I know he cares greatly
about her.

- Yeah.
- But when he's

in his profession,
it doesn't seem that way.

- No restaurant is worth what
it's doing to your daughter.

- Mm-mm.
- No chance.

- No.
- Deep down inside,

is he worried that
she's gonna leave him?

- He should be.

It would devastate him.

- Is this too late for therapy?

- I would love
if they had therapy,

because Chris has
a very good side in him.

He didn't seem wrong at first.

Chris seemed perfect
in many ways.

I blame everything
on the restaurant.

They're exhausted
on their days off.

Chris is obsessed with always
talking about the restaurant,

and it's become a problem.

I think her and Chris
really love each other,

but I really think that it's

a very damaged
relationship now.

- Before we start thinking
of the restaurant,

we need to fix them.
- Mm, we do.

- And by fixing them,
we need to give them a--

a breathing space.

They need to say, time out,

both for themselves
and for the business.

- I would think
that would help.

- I'm in Saugerties, New York,

where, at Love Bites,
I've been observing

just how toxic
things have become

for engaged owners
Chris and Tess.

- So you're telling me you--

that you cannot
fulfill my steaks?

I want to know.
- Get this out to table ten.

Do that. How about that?
- Shut up.

- It's been here for [bleep]
five minutes in the window.

I'll be remaking it
in a minute.

[dramatic music]

I am at the end of it.

- [bleep].
I mean, honestly,

nearing the end
of dinner service now,

it's actually got worse.

Chris is just wallowing

in his own [bleep].

And that guy's mind,
it needs to change quickly.

Otherwise, we're [bleep].

With a turbulent
dinner service over...

- Bye, guys.
Thank you so much.

- Chris, let's, uh--

let's have a catch-up.

Time for me to serve up
some cold, hard facts.

I don't know where to start.

You, young man,

you're caught in this vortex
of absolute negativity.

You can't be happy.

- I'm definitely not happy
cooking in the kitchen

and having all the stress,
and having the divide

between the front
and the back of the house,

and the screaming
and the yelling.

- One thing
that's clear tonight

is that you two need a break,

a break from the restaurant

and a break from each other.

Mum, you need to do
the honorable thing now

and take your daughter home.

- Okay.

- It's not healthy.

It's not good for you,
and it's not good for Tess.

Okay?

- [crying]
But what about the restaurant?

- I'll sort the restaurant out.

Get some rest.
Come here.

- It's kind of crazy
that I have

someone looking out for me.

I always have people always
looking out for Chris.

- You need a break,
some time out.

Okay?
- Mm-hmm.

And I know Gordon's
not gonna let us burn,

and I know he's not going
to let the restaurant die.

I'm really thinking
that Gordon can help Chris,

but I really want to see him
stop yelling at staff,

stop making excuses,

and I want him to own up
for his mistakes.

And I want to hear apologies.

I want to hear,
I'm sorry for yelling at you.

I'm sorry.

[somber music]

- Young man,
you're 31 years of age.

You've got your whole
[bleep] life in front of you.

And you're about
to [bleep] it up.

- [sniffling]

- I know this was your dream.

- [whimpers]

- Chris, I want to help you.

You're not on an island.

- [sighs]
I need your help.

- It's hard, this business.

- Yeah.
- And it is

absolutely turning you
into a guy

that you do not want to be.

- I just want to be better,
and I just...

I want to be happy.

- You need help.

First thing tomorrow morning,

you and I are gonna
see someone and open up.

- [sighs, sniffles]

- And you have
to change your behavior

and not use the closest women
in your life around you

to attack
because you're not happy.

You're young enough
to sort this out, okay?

But I just want you
to be honest...

- Thank you.
- And open.

And remember,
we want you to succeed.

Okay?
- Yes.

- Come here.

See you in the morning, okay?

I'm here to help, okay?

Just stop damaging yourself.

It's not worth it, okay?

- I don't really know
where my life stands right now.

I have a restaurant
that's in pieces,

that serves, you know,
mediocre food.

Thank you.
- Thank you.

- I need a new chapter,
else I don't know

if this book's
gonna even continue.

- Saugerties, New York.

Over the next couple of days,

my team are renovating
Love Bites,

giving Tess and Chris
some much needed time away

from the restaurant.

[dramatic music]

I've seen many chefs struggle
with work stress like Chris,

so I know how vital
it is to get help.

Morning, doctor.

- Hello.
- How are you?

I've arranged for Chris
to talk to a professional,

to get support for the anger
and anxiety issues

that business is causing.

First of all,
this industry is high-octane,

and it is hard.

And this young man has
a lot on his shoulders.

And the dream that him
and his fiancée started with

has turned somewhat ugly.

Um, I think Chris needs
to off-load

and spend valuable time
on himself.

- Thank you.
- And be honest.

- Thank you.
- Thank you, doctor.

- Hello.
- Hello.

How are you?
- Good. Welcome, welcome.

You know, I was told
a little bit.

But I'm curious, you know,
just to hear from you

kind of, like, what's going on.

- [exhales, clears throat]

I think I just hold a lot
inside of me.

I think the restaurant
has just put me

in a weird position
where I feel

almost held hostage to work.

Like, when I get
in that kitchen,

I'm just a different person.

When I leave work,
I feel like I just

turn to the people that I was
just angry or vicious to

and say, hey, you know, how--
good day.

And they're just like,
did you not hear

how you spoke to me
or the things you said to me

or how you treated me
in front of everybody?

- The moment that you want
to yell and scream,

uh, there's like,
a little moment of, like,

wait a second,
this person has nothing

to do with why
I'm feeling so...

- Yeah.
- Scared.

But the question is,
how do you get what you need

in a way
that people can receive?

And look,
the foundation of that is,

how do we take care
of ourselves?

- After talking it through
with the therapist,

I just need to realize
that I really need

to have a different approach
on the way I handle things.

I thought it was
everyone around me,

and now it's just kind of
realizing that it's me,

and it's who I become
when I'm on the kitchen line.

And I feel like this is
a great stepping stone

to get my mental health
back on track.

[bright music]

- Back at Love Bites,
the renovation is complete.

This restaurant was
always Chris' dream.

So while Tess takes
some time to herself,

he's arrived
with his mum, Donna,

to get a glimpse of the new
and improved Love Bites.

- Oh, wow.

- Come in.

- This looks amazing.
- Wow.

It's beautiful.

- Welcome to your
new restaurant.

- Oh, my God.

- Oh, my goodness.

- I've injected love
into the dining room,

making it less brunch café

and more romantic restaurant.

This area is known
for its stained glass.

- It is.
- And now we have a partition

that feels
so much more welcoming.

Hand-blown chandeliers, chairs.

- I love the chairs.

- New, beautiful bar stools

that are comfortable,
that you can sit.

- They look like people would
want to sit there for a while.

- Place can become
an intimate local eatery.

- Thank you.
Thank you.

- Come here, Mum.
- Seriously.

- Thank you so much.

Oh, wow.
- Mum, Chris, take a seat.

Let's talk about the menu
while we're here.

What we have is a simple menu,
elegant menu.

And the ambition
of this menu is,

A, to get it functioning
without you,

and B, to allow you to breathe.

Really important.

Everybody within these
four walls are here for you.

You need to know that.

- I feel like
you've pretty much

saved my son's life.

- Hey, he's worth it.

- He is.
- You know that ten times over.

Let's start off
with the bao buns.

Look at that beautiful
caramelized pork

with those pickled vegetables
and that beautiful bao bun.

We got the Welsh rarebits
on that beautiful toast.

So easy to execute.

The staple, huevos rancheros.

It's a breakfast all day.
It's my go-to staple.

Steak and eggs--
it's a proper New York strip,

beautifully seasoned, finished
with a fresh chimichurri.

French onion burger--
a beautiful fries,

and then of course,
a little beef jus mayonnaise,

keeping with your French dip

but just giving
a little twist on it.

- Yeah.
- Now, dig in.

Have a little taste.
Get close to what

you're gonna be
pushing tonight,

and I'll be back
shortly, okay?

Enjoy.
- Thank you.

The beets are amazing.

- That is so good.

That's my kind of meal.

- The bao buns are phenomenal.

- As well as toning down
the menu

to help reduce Chris' stress
levels in the kitchen...

- So I'm Emily.

I'm gonna be
helping out tonight.

- I've also brought in
a top-class

front-of-house manager
to help train the staff

so Tess isn't so tied
to the restaurant.

- Everyone's ready for tonight?
[overlapping agreements]

- Do we feel confident
with this menu

more than the last menu we had?

- Definitely.
- Absolutely.

- All right.
And I also just want to tell

everyone that I've been
trying to work on myself,

and I really want
to get better.

So I'm gonna try to, uh,
keep my calm in the kitchen,

and let's just
all work together as a team.

- Yep.
- Thank you.

- Thank you, Chris.
We appreciate it.

- Sounds good.
- That's wonderful.

[dramatic music]

- I'm back for dinner service.

Time to pump some passion
back into Love Bites.

Hello. How are you?
- Good. How are you?

- How beautiful is this place?

Hey, how are you feeling?

- I'm feeling great.
- You good?

- Yes.
- Chris, what you need

to remind yourself is,
you're not an island,

Okay?
You guys can

share the load, okay?

- How are you?
- Good. How you doing?

Table of three.

- Service is in full swing,

and we're off
to a great start.

Chris is staying calm,

and customers are enjoying
the new menu.

- Burger came out perfect.

Mayonnaise on the burger
is what makes it.

- Table one,
can I fire on that?

Uh, steak and eggs, medium,
French onion burger, medium.

- Please.

- I, uh--two minutes.

I have no eggs over here.

- But it's not long

until Chris is back
to his old ways.

Look at me.

Just breathe.
- Just chill out.

All right.
- Breathe.

- [exhales]

- Table six.
- You going right now?

- What table is coming up next?

- The table that just--
uh, table six or se--

- Yeah.
No, no, look at me.

We just sent six.
- Oh.

- You just sent the burger.

We just sent six.

- Yeah.

No, no, but no,
I'm here to help you.

It's gone.
The burger is gone.

- Yeah, I understand.
- But you're not listening.

- Okay.
- We've just sent

six's entrees.

No one's even finished
appetizers.

Nobody's complaining
about the wait.

And all we're doing is just
traveling 1,000 miles an hour,

and we're forgetting
composure under pressure.

- Chris doesn't want to listen

to any of the people around him

that are actually telling him
what's going on.

- We're rushing again,
and we're throwing food out.

- This is insane.

I don't want
to do this [bleep].

- Take a breath again, okay?

Take a breath.
I need you to listen, okay?

We got back to that ugly
[bleep] fight again,

where we're just
throwing [bleep] food out.

Tell me,
what do you need, Didi?

Hey, Chris.

- Yes?
- That hit me.

Come here.
That just hit me.

That's absolute [bleep].

- I'm sorry.

- Just so unnecessary.

Whew.
[bleep].

- I'm just really getting
slammed with tickets,

and my anxiety is kicking in.

My dry heaving, when I get,
like, super anxiety-ridden,

I just start
doing that naturally.

[retches]

- Oh, no.
No, no, no.

Not right now.

- [retches]

- I'm at Love Bites
in Saugerties, New York,

where customers are enjoying
both the newly renovated

restaurant
and simplified menu.

- That's awesome.

- But I'm worried
that Chris is letting things

get too much for him again...

- I don't know where my crispy
sage is all of a sudden.

I need crispy sage.
I don't know where it is.

- Which is leading
to mistakes.

- How is everything so far?

- My burger is
a little too rare.

- So sorry about that.

- Thank you.
- Thank you.

- What's wrong?

- Look at me.
- Yes, sir.

- Food's come back
to your restaurant.

- Okay.
What's the problem with it?

- They want it a little bit
more well done.

- Okay.
- And hey,

I'm only gonna get upset
if you're not listening,

because you're just making
hard work of this again

for no reason.

[dramatic music]

- [sighs]

Excuse me.
I need to get in here.

We're so behind with this.

- No, we're fine, dude.

We're not at all behind.

We're fine.

That's what we're trying
to tell you.

We're--we're--this is good.

- You okay?
- Yeah, I'm okay.

I just got a little--
yeah, they're--

we got three minutes
on this table.

- I don't--
- Three minutes to fire.

- But they're still eating.

The only person out of control

in this building
right now is you.

Time out.
This way.

With Chris seeming
overwhelmed again...

Out of the way, please, guys.

I need to get him
out of the kitchen fast.

We got off to a flying start.

Customers are loving the food,

and there's not even
a gap in between

the appetizer, the entrees.

And you're just rushing.

And by rushing,

you're tripping
over yourself, okay?

I am here to help,
but you've got to stop

putting yourself
under this kind of pressure.

And I want you to relax.

I want you to take
a big, deep breath.

You're not on your own,
and I think that's the worry.

You think this is all
on your shoulders.

It's not.
We're off-loading the burden.

Take a minute, okay?

Come in when you're ready.

After having some time away
from the restaurant and Chris,

I've invited Tess and her mum
along for dinner...

- Hi.
- Hi.

- Hi.
- How are you?

- Good.
How are you?

- To check out the new look...

- It's absolutely gorgeous.

It's so beautiful.

- And streamlined menu.

- I'm very excited
about the menu.

[bright music]

- All right.
No rush.

Three French onion burgers,
kale salad, corn risotto.

- Got it.

- Well-done burger, going out.

- I don't hear anybody yelling.

- No.

That's a good thing.

- You're doing good, bro.

You're doing good.
- Thank you.

I appreciate it.
- We're really, like--

- You're doing great.

- Uh, where's table nine?

Uh, these are friends of mine.
- Yes.

- Steak, medium,
and a burger, medium rare, yes?

Push up that table, okay?

Thank you.

- The steak is amazing.

- Oh, wow, look.
That's beautiful, man.

And that's quick.

Well-done burger, going out.

- Yeah, well-done burger.

- Hi, Gordon.
- You look great.

How are you?
- How are you?

- Very well, thank you.
How are you?

- Good.
- Did you get some rest?

- I did.

I feel amazing.

- As customers start to leave

after a successful
launch night,

there's a few last words
I need to say to Chris.

When I think
of this neighborhood,

and I think of you, your age,

have fun.

We're not chasing
Michelin stars.

You know, we're not trying
to be the best chef upstate.

Just have some fun.

Okay?
- Yes.

- Yeah?
And stop worrying.

And my friends have
come in tonight.

They're table nine, yeah?
Go say hello to them.

- Thank you.
- Yeah.

You may recognize one of them.

- Normally when I see her,
she's sad after I yell

at her the whole day,
and it just seemed like

when I looked at her,
she was just, like, glowing.

And I think it's definitely
gonna be a new chapter.

It's just nice to see
that she can have a day off.

That's worth it to me.

I'm really excited to see
the change in Chris

and the change in Love Bites.

I really hope we can
work on our relationship.

Of course the restaurant's
always gonna be so important,

but maybe not making it
the most important thing

in our entire lives.

- Told you you'd recognize
my friends in nine.

- [laughs]

- Scooch around.
Scooch around.

Right.
My time is done.

Good luck.

You need time to breathe.

If you two are aligned,

then you can follow the path
in your careers aligned.

If you two aren't aligned,
everything else falls apart.

And you two are
the most important,

and no restaurant is worth
destroying both of you.

- Thank you, Gordon.
- Come on, Chef.

Chef to chef, you've got this.

- Thank you.
- And get that [bleep] haircut.

Makes you look younger.
- I'm gonna.

- Remember,
if he starts, you call.

- I'll call.
- Okay?

- [laughs]
Thanks for what you did.

- Take care.

[exhales deeply]

[cheerful music]

Wow.
What an emotional week,

when I arrived
to a young couple in a crisis

and a dysfunctional restaurant

that was really
ripping them apart.

I can only hope that
by Tess stepping back

and Chris really confronting
his own inner struggles,

their passion for each other
and their restaurant,

fingers crossed,
will return to Love Bites.

Man. Travesty.

Two youngsters that cannot
find time for each other.

- Thank you for your help.

- Chris and Tess took
my words to heart.

- We can't sacrifice

our relationship
for the restaurant.

We need to heal together.

- They've made
the hard decision

to sell the restaurant,

and for now are focusing

on repairing
their relationship.

Next time
on "Kitchen Nightmares"...

- Here's some water, guys.

I'm so sorry about the heat.

- I cook, I clean.

I don't have a dishwasher.

- I almost choked, it's so dry.

- I know that his fire is out
because he's tired.

- That is gross.

- It takes its toll.

- And you've just thrown up
in the bathroom?

- It was bloody.
- Uh, it was still just bloody.

- Oh, my God.

What is this?

[coughs]

This is dangerous.

Ask those customers, politely,

to get the [bleep]
out of here now.

Now!
Now, now, now!

[dramatic music]