All language subtitles for Kitchen.Nightmares.US.S09E03.1080p.HEVC.x265-MeGusta

West Wego, Louisiana, just outside New
Orleans, and this is Volio's Seafood.

Where you at, Frog Lake?

This second -generation family -run
restaurant is led by father, David

Volion. I've been married to my wife,
Lydia, since 83.

We have three kids.

My oldest daughter, Ashley, she's
currently a professor at Tulane

She's in a wheelchair with cerebral
palsy, but that never held her back.

I have an order right here whenever y
'all get to it. My daughter, Janet, she

runs the front of the house with my
wife.

Hi.

How y 'all doing?

Good. Where my shrimp?

My son, David, works for me in the
kitchen back here.

We do things from the heart, my whole
crew.

We opened that up in 1985 in Lafitte,
Louisiana.

It was like old school, funky
atmosphere, killer food.

The way we had it set up, it's like a
home feeling.

More space, and everyone loves it.

In the 90s, I went to the French Quarter
and worked at K -Paul's Louisiana

Kitchen under Chef Paul Perdon.

The icon of Cajun cooking.

Over in 2000.

I took over at Bolio's because my
parents was ready to retire.

Being down to feet, we did wonderful.

But 2021, Hurricane Ida come ashore, and
she was a bitch.

We had over knee -high in swamp mud.

All our kitchen equipment was tumbled
upside down.

The family was left with no choice but
to relocate 25 miles away.

How y 'all doing?

Any booth is fine.

Since we opened here, the people wasn't
very friendly.

All right.

You're welcome.

Order up. I think the valise is not
accepted in the West Wigo community.

They'll complain about everything.

Hey, Bayou Trap. The people in West Vigo
love to spread their misery.

Really lost my appetite.

Not tasty at all.

It looks like doctor.

Then they go to bitch. Moan, groan,
complain.

They don't like it fried.

But it's on the menu fried.

You try to do the best you could, but
you're not getting anything in return.

Makes you depressed right off the bat.

Put that in the monkey dish and send it
out.

My dad taught me how to cook, and he's
pretty hard on us.

Where's the sauce for the frog legs?

I need them so it can go out.

My father can be very stubborn. He gets
frustrated, you know. Sometimes he wants

to take it out on people.

If it ain't crispy, don't take it out to
fry.

I shouldn't have to tell you that. Damn
it.

Sometimes when you got to roll, you got
to roll hard.

You got some pasta for the veal pole?

Yep. He's tough on me and the crew
because he wants us all to succeed.

And as his son, I want to continue his
legacy.

Keep the dream alive.

I'm missing my busted.

I think the reason that my dad hasn't
handed the restaurant over to us yet is

because it's what keeps him going.

It's coming.

This has to be successful before I'm
going to hand it off to Dave and Janet.

But as of right now, I'm tired.

I get depressed being here, and I'm not
going to lie.

Every day is a stress.

Yeah.

Ain't nothing new.

Financially, more money's going out than
coming in.

Things is not getting better.

I'm not eating that.

I'm so sorry about y 'all experience,
but I do hope that y 'all come and see

again. If things don't change, and we
don't get any influx of people coming in

here, six months, I'm going to be out of
everything. I'm going to go bankrupt.

The business has dropped lower than we'd
ever expected it to.

So it is very important to New Orleans
that the Super Bowl is coming.

Thousands of people will be in the area.

And then maybe we might get some
business.

All we need is people. We want to
continue this legacy. But something

change.

Chef Ramsey, Bollio's really needs help.

Restaurants is festering. You cannot be
that deluded. Stop, stop, stop.

I promise you, you can't do this. Stop
it. Shut it down.

I'm in West Wigo, Louisiana, on the
banks of the gorgeous Mississippi River,

where a family's legacy is in ruins and
funds are running low.

It's time to uncover why, before
disaster strikes this family again.

When you're open, welcome.

Good morning.

Hi, good morning.

Doing good.

It's nice to see you. And first name?

Lydia. Lydia, nice to meet you. Chef
Ramsey's in the building and the

on, you know. I want to impress him.

Hi, Janet.

Janet, nice to see you.

You know you're going to be busiest.

If you don't mind following me to table
number 10.

Okay, how are you?

Good, how are you? Good indeed, thank
you.

My God.

This menu's huge.

How are you doing? Been waiting to see
you.

Likewise. Nice to see you too. This
place is tiny, by the way. It's hard to

work. And your husband is the... My
husband's the head chef. My son is like

sous chef. And is the idea one day that
he takes over?

That's what we're hoping for. We're
trying to make the restaurant thrive.

Right. But the people around here have
such rotten attitudes.

Here, in this neighborhood.

Man. Would they not go wild for great
seafood here?

No. And is this the same menu as
Lafitte?

This is the same exact menu. And why is
this menu so big?

There must be over 100 items on here.
That's because my husband's dying.

He's very dying.

Wow. Well, listen, I'm here to help,
okay?

Thank you so much. Appreciate it, my
darling. Thank you.

I'll catch up with you later.

God. Is that my little order?

Right. Let's have a little cup of the
gumbo.

Let's do the barbecue shrimp as well.
Yes.

And I've got to go also for the flounder
lafite.

Okay. Then I'd love to see a seafood
platter.

All right. You're welcome. Appreciate
it. Thank you.

Order up.

Norr Chef Rams is in a restaurant.
Really doesn't bother me. Ten tables and

items on the menu.

Oh, my God.

I mean, I've been cooking for a lot of
hot shots.

I'm ready to cook for the man.

We're going to do the same thing we do
all the time.

Here I go.

Every time.

Throw the gumbo.

How was lunch?

I don't care for the pecan.

Okay. I think a little bit too much
cheese, but I like it. Too much cheese?

Yeah. I'm sorry.

The gumbo, throw it against the wall.

Damn. You got that frozen gumbo? I crack
them open so they're out of the frost.

I don't have time to go and pick up
fresh seafood every day. So we decided

to pre -cook some and to have them
frozen ready to heat up because I like a

microwave.

All right, barbecue shrimp.

You got that gumbo?

Yeah.

Thank you.

Okay. Thank you very much. You're
welcome.

This is a barbecue shrimp. That's a
barbecue shrimp.

Thank you.

And then this is a cup of chicken gumbo.
Excellent. Thank you. You're welcome.

Thank you.

Now, gumbo I love. Oh, my God.

That's just the all three.

All three bland gumbo. What a thing.

Barbecue shrimp.

They just taste frozen.

We couldn't really be serving frozen.

It's just so peppery.

How is everything?

Um, just a change. Are the gumbo's
really watery?

Bland, bland.

And how much pepper have you put on the
barbecue shrimp?

He doesn't put too much.

See, at the bottom here, it's just
packed with pepper. Oh, my God.

Thank you very much. You're welcome. Can
you explain that to him? I will, right

now.

What makes me nervous about Gordon being
at our restaurant is the criticism.

My dad doesn't deal with criticism very
well.

Too much black pepper in a barbecue
shrimp.

Gumbo's very bland.

My gumbo's not bland.

I've been in the business longer than
him.

I don't think anything was bad.

Built on a big boy platter right here.

That's hot.

First, I have the big boy seafood
platter.

Junkster. More of these?

That is our stuffed crab.

And you also have fried frog legs in
there as well.

Oh, ah, there she is.

Right,

thank you. You're welcome.

Bloody hell.

The crab.

This is a big fried mess of seafood.

That is embarrassing.

Janet, thank them.

They all look and taste the same.

Is any of this fresh?

It's actually all fresh.

So nothing's frozen?

Nothing's frozen.

How's that possible?

These are all signature dishes, right?

Most of them are, especially the
flounder lafite.

Flounder lafite. This is our most unique
signature dish.

And where's the flounder? The flounder
is actually inside.

That one's very popular. That one's been
on the menu for 30 years.

Perfect. Exactly the same. Exactly the
same.

And it was looking like this back in
1995.

It was.

Is this one of your favorites as well?

It is.

Thank you. You're welcome.

Okay.

This could be

any fish right now.

This is a joke.

But that's why we needed you here. I'm
just not sure what my dad's going to

Oh, boy. But he's too stubborn. He needs
somebody just like him to get through

his hard -headed brain that things need
to change.

Gordon isn't happy in the restaurant
right now. Oh.

Everything is bland.

That son of a bitch.

That pisses me off.

Criticism, by that you take the heart.

Wow, what a lunch. Let's bring him out.
Okay.

Dave, Dad, Chef is ready to see y 'all.

Why don't we take a seat, yeah?

Okay, uh, David.

I'll be honest with you.

That wasn't good.

Hmm.

I'm going through the motions of the
food thinking, this guy's giving up.

I ain't giving up. It tastes like you're
pissed off.

Well, I didn't think I would.

Oh, I'm telling you are.

It tastes like you're pissed off.

Well, I didn't think I would.

Oh, I'm telling you are.

How do you have over 100 items on the
menu in a barely 10 -table diner?

We do it the same way we always did.

You need to adapt.

From your point of view, Janet, the
problem's here.

What are they?

The locals don't come.

It's not the locals, Janet.

You have to look within.

But people like it.

Oh, so the business is great now. No,
I'm not saying it's great.

And are we making money from it?

No. No.

No.

So I've got to deal with the facts.

Right. No, I ain't making no money. Not
the dream you... If it's important, take

the call, please.

Bill collector.

A bill collector.

Oh, yeah.

Fair and true.

Financially, we're on the back foot.

David Jr. talked to me.

Down the line, isn't the ambition that
mum and dad are passing the baton to you

and Janet?

Right.

So that needs to be earned.

It doesn't just come with a hand -me
-down.

Right. You've got to put your bit in.

If it ain't working out, we've got to
make a change.

We're sort of caught in a time warp
here.

And your father's dream is sucking the
energy out of everybody.

Can I just have two minutes with your
father on my own, please? You guys are

going to get some fresh air. Okay. Would
you mind?

Thank you.

Hearing that Gordon doesn't like the
restaurant is very depressing.

We want to do better.

I'm feeling a ton of pressure right now.

I just want to make everybody happy.

And it's not working.

What the are you doing?

I'm a coffee.

Planting Lafitte's menu here with over
100 items, the place is not fit to cater

for such a big menu.

I stick to my guns.

I stuck to the things that got me to the
point where I was at.

I mean, down to the feet, I was doing
almost a half a million dollars a year.

And you leave, move 30 miles, and all of
a sudden everything turns.

I don't know if that worked.

We've got to drop what's not working,
what doesn't fit within these four

I'm going to look at that tonight when
I'm in service with you in that kitchen.

And this thing is firing out of control.

And you're losing money.

What else am I doing?

Do you need to think about changing?

Change? I'm not here to change.

I mean, I might be stubborn.

Between you and I, chef to chef, 100 %
you're stubborn.

I came here to help you.

My God.

He's bringing the entire family down
with his negativity.

Lifting a menu 25 miles away.

with 110 items on it and trying to get
it to work here, living in the past and

try to relive a dream that turned into a
nightmare.

Honestly, what a show.

I guess change confuses me.

And we was very successful down the
feet. So I thought I'm just carrying on

legacy. And that's why I'm always stuck
to my guns and just kept it going.

After hearing about Bolio's struggles in
the new location, I'm heading out to do

some research of my own.

The staff at Bolio's are convinced
they're failing because the community

support them.

So I've gathered some local residents to
uncover the real story.

Hello, everybody.

Thank you so much for being here, by the
way. It means a lot for me to have you

here as pillars of the community to
really give me some insight to Bolio's.

I'm saddened for him.

The lack of vision he's got for the new
restaurant.

If you're wanting really, really good
food, you're not going to settle for a

-minute wait for something that's not
fresh. No. He sandbagged himself, and it

keeps on coming back to the community
don't want me.

How wrong is he?

You guys vote with your feet.

Do you want Volio to succeed in your
community?

It's just so nice to have new
restaurants come into West Wigo. I think

doesn't feel at home yet, and I think
maybe we have to make him feel at home.

Sure. I believe this community actually
stands behind him, supports him, because

they know what occurred with Hurricane
Ida for him and how hard he struggled.

Right. Grateful for the time. Thank you
so much. Thank you.

Appreciate it. Thank you.

After hearing from the community on the
restaurant's shortcomings, it's clear

they're still back in Borneo.

Now, I need to see what's really going
on during dinner service.

Fire away.

All righty.

Hello.

Hello. Hi. How are you doing?

Dan, you're giving up the challenge.

Yeah, we have a lot of items on the
menu.

Okay.

So, David, you call out the order.

Yeah. You right here, right? Mm -hmm.
Gotcha.

Hi. Are y 'all ready?

Shrimp and crawfish.

Okay. Thank you.

Table 13.

Ain't y 'all ready to order?

He's going to do the crockways, but I'm
going to have the clown crockways.

I'm going to get black and fish next.

Clowns? Yeah.

So we're going to do the Cajun April
bacon rice shrimp. Okay. Barbecue

All right.

Okay. I got it.

What's in the microwave?

That's spaghetti.

That's spaghetti. You don't drop that in
boiling water?

No. No. Wow.

Where it is, Brett? David.

No. Come on.

Hey, you know the cappellini takes 90
seconds to cook, right?

Right. Don't give me that.

Cappellini in the microwave.

Oh, my God.

Everything should be coming right up.
This is our second time here. And this

our second diet experience.

I'm so sorry. The food's taking a while.

Table five.

I am so sorry.

Of course, seafood is all local and
fresh.

I'm sorry.

It looks done. As soon as that black
powder comes out, you're only waiting an

hour already.

The shrimp itself is undercooked. Mine
was a little undercooked.

How's the flounders doing? Are they
done?

Oh, they look good.

Nice.

Ugly blue point.

The blackened flounder. Is it good, y
'all? No?

It's really dry.

What's wrong?

It's too dry. Too dry.

The blackened flounder is too dry.

Just letting y 'all know.

Touch it, it's dry.

David Jr.

is overcooked. It's dry.

Does anyone care about the standard?
Well, yeah, we care.

Yeah, we care.

That's why I'm doing what I do.

What do you mean, why you do what you
do?

Oh, my God.

Touch it, it's dry.

It's overcooked. It's dry.

Does anyone care about the standard?
Well, yeah, we care. Yeah, we care.

That's why I'm doing what I do.

What do you mean, why you do what you
do?

With no life in this kitchen and so much
use of the microwave, something's off.

The staff are telling the customers that
the food is fresh.

i'm not buying it ah okay bingo

i suppose that's the uh that's the
flounder

lydia have you seen the freezer no i
have not no let me just show you

we have 100 items on the menu and 90 of
them are in the freezer we're literally

a couple hundred meters from the river
and this is what we get lydia it's bad

I've got a young chef in there that's
trying to match his father's standards.

He's not allowed out the gate. I've got
an owner of a restaurant that's

literally so stuck in his ways.

I totally agree.

He hasn't been happy since we've been
here.

What was he?

It's like an imitation dog fur.

Oh, my God. It's cooked and then frozen,
and then he defrosts it and sends it.

Basically, it's not fresh.

It's just lime.

Hamburger steak.

Easy peasy.

Where's that thing? That's a hamburger
steak.

We normally cook it in like a medium
well.

That's the hamburger steak?

Yeah. Come with me.

Two seconds.

Is that the same hamburger steak?

It's just yes or no.

Is that the same hamburger steak, yes or
no?

I just saw it come out of the microwave.
It wasn't cooked fresh.

What you just put in the pan, is that a
frozen steak, yes or no? Yeah, it was

frozen. Yeah,

I know. I don't know if they're the
same, right?

My God.

This is a show.

It's obvious now where this guy's issues
are.

He just lifted his entire menu from the
path in Lafitte, and 90 % of it is in

the freezer. He cannot blame the load.

Not good.

Ten seconds with me outside.

All right.

What's all that about?

I discover three massive freezers packed
with food.

Yeah. Well, we did like that, because it
used to take so long to cook. No, no.

We make everything fresh. No. Family
freezer.

That's barely 10 % of that stuff fresh.

Exactly. Without that microwave and
without that fryer, we'd be... That's

normal in there.

I'm going to tell you what pushed it
back a bit is when we didn't... We

the hamburger steak fresh.

You just wanted to say that cooking
fresh food is actually harder than

frozen food. It takes longer.

I've never in my career been told that
cooking frozen food...

It's quicker and better than it is
cooking fresh. I didn't say it was

You just said.

Well, stay there. I'm going to shut this
place down.

Stay there.

Man.

Sorry, ladies.

Shut down.

Thank you.

I'm sorry.

That's okay. You know, I do my best
telling the truth. I mean, I don't

lie to nobody, but I didn't agree with
it.

Oh, boy.

Where's Junior?

You can't be happy doing this, surely?

A hundred items on that menu and we're
cooking it frozen.

Dad said it was easier cooking it from
frozen than it was cooking fresh.

Can you see how far removed from running
a restaurant we are?

I mean, I do get that.

Are you happy?

What do you want from this place?

Awesome food that you'll get nowhere
else.

You watch somebody at a table take their
first bite, and they kind of shake

their head off.

It makes like this passion come out of
you that, you know, you want to do that

again. It's a great feeling. But the way
your father's working, it is set up to

fail. I guess we got so caught up in our
ways down on the feet, you know, it

worked. It worked. It was a good system.
That was then. But you guys are

supposed to be the future of this
business. Right. And it's time for Dad

a sidestep.

And I know how much you love him.

But he's absolutely killing all of you.

I'm happy, you know.

Who here needs help?

We all do.

I know.

It's time to step up.

You've got a chance to change this.

Got me?

Yeah, I got you. Be honest.

Yeah. Okay.

Let's get him in the dining room. All
right.

Hey, Julio.

Sit down.

Sit down, my darling.

What I've just seen over the last couple
of hours, I'm shocked.

We have 100 items on the menu, and we're
having to go through a fight to get

them out. Right.

Customers are complaining.

Right. Hear me out.

We're telling them that it's fresh.

Well, it's not fresh. We've got from a
meatball to a chicken to a soup to a

pasta. It's just nothing to do with
seafood.

Oh, my God!

The cameras.

It's nothing to do with TV.

Can you guys give me some space, please?

I'm shocked.

The camera.

There's nothing to do with TV.

There's nothing to do with TV. Can you
guys give me some space, please?

This is real.

And I take this situation very, very
seriously.

We're living in the past.

And we're stuck in a rut.

It doesn't need to be this hard.

Right.

When I first arrived here, the biggest
problem, from all of you, was the

neighbourhood.

Yeah. I had a meeting in the town hall.

Do you have any idea how much they want
you to succeed?

So we have to stop blaming the
community.

No, there's something wrong.

Right. And there's no succession
planning.

For Janet, David Jr., there is zero.

You're one stubborn guy that won't let
go.

But I've been making it happen for a
while now. The solution is sat in front

you. Right.

Yes, we can't do it without you. But you
need to embrace change.

Tell him, David.

You know, we've got to switch things
around and make it work better.

Get rid of the fraud.

You know, let's do fashion.

Thank you.

Right. He got his fashion from
somewhere.

Right. We can start to see it. Right.
But let him go. That's why I do all

For them.

And Ashley?

Listen, tell it.

How desperate are you to have a chance
to take this place to the next

generation? We want to be successful.

for, if they care you.

But I need to be in the kitchen.

They have to get a shot.

And you need to embrace change. And you
need to empower.

Are you ready to let them in?

I'm going to stubbornly let go.

Man.

I want you guys out of here to get some
rest.

Nah, moving.

Nah.

Man, that's a tough nut to crack.

He's very proud, but I think more than
anything, he's more embarrassed on what

he's done.

And it's down to his son and his
daughter to grab those reins.

And this is going to be a tough release
from Vujic, but I'm not stopping until

he's stopped controlling everything and
everybody.

It's a new day in West Wigo, and my team
have been hard at work overnight.

Today, before I reveal the renovation, I
need to sit down with Volio, chef to

see if he's truly ready to change.

There it is, the Mississippi.

Yep. I mean, it's calm now, isn't it?
But man, that thing can turn. It gets

wicked.

Nearly four years ago now, since that
horrific hurricane.

Yeah.

Wiped you out. Yep.

Being the captain of your own ship,
having that family sort of legacy on

shoulders, who did you turn to?

Nobody.

They was all looking at me.

I think the most important thing for you
now is to almost let go, embrace

change.

The future, the kids, right?

Right.

And will you let go?

I don't know.

This relaunch tonight is a way of
establishing them with you behind the

Right. Pushing them. But I don't want
you fronting the whole thing.

Right. That's the difference.

Oh, yeah. Lift the rest of the family
now.

Right. Take some weight off your
shoulders.

We're backed up financially.

Yeah. I want you to focus on the
solution.

Volio 2 .0. We have to fill that place.

Two and a half times, three times on a
Friday's happy night.

And that's what I'm going to teach David
Jr.

to do.

I need him to step up. Yeah. So this
relaunch has to work. And you cannot

interfere.

Promise me you can do that.

I promise you. I accept it. I grasp the
concept.

I hope so. We're going to rock and roll.
Change is hard. Yeah.

But it's crucial.

Yeah. You got me? Yep.

My man.

You ever done one of these before?

Filky.

Come on, Imogen. Is that you smiling?

Yeah, that's me. Smile a bit more.

Back at the restaurant, my team finished
giving Voliol a complete remodel.

And now it's time to show the family.

Beautiful.

Wow, look at this.

With Voleo ready to take a step back
during relaunch tonight, it's back to

restaurant.

Inspired by the original location in
Lafitte, my team has given Voleo a

remodel. Now, it's time to reveal it to
the family. Oh, wow. Look at this.

Hey, that's cool.

The nice mugs we got there.

Beautiful. Definitely cool.

Wasn't expecting this. This is amazing.

Nice. How beautiful is this? This is as
good as it gets.

It's got your history, nostalgia from
the feet.

Yeah. I think this embodies the
resilience of the family.

This is warm. It's tight.

It's special to my heart.

Very awesome.

It's not just the decor that's new. I've
been working with David Jr.

on some fresh, exciting dishes.

Amazing. This is good. Very good indeed.
To help modernize... and streamline the

menu first of all the 100 items have
gone right there's nothing frozen on

menu it's all fresh locally sourced
ingredients we've got a small menu but

a powerful menu let's start off at the
top beautiful crab cake finished with

arugula salad the pickup on that is two
minutes barbecue jumbo shrimp we have a

classic fish and chip That fish can
change depending on the seasons. Right.

And then finally, today's special,
swordfish.

Have a taste.

It's done with a little matcha and
finished with really nice smoky bacon.

Do you like that?

Good. But guess what?

That's not my special, by the way.

David.

Yes, sir.

That's right.

Real tight.

Seeing my boy coming out with a dish
that he created.

I was proud.

Big, big, big. That's what we needed.

Right. Preparing this dish and sharing
it with my father, you know, it's like a

magical moment.

There is hope in this room. Right.

Now it's time to hand the baton over. I
want to see the future.

Oh, yeah. Get a knife and fork. Dig in.

I absolutely loved it.

that the menu is going to be a lot
smaller.

It's definitely a new taste.

Oh, my God, they're so good. Everything
tasted wonderful.

It really did. Are you ready for change?

Change is good.

This is great. I am very excited for the
future. I think I see the light at the

end of the tunnel.

We got this.

We're going to rock and roll with this.

It's a new era.

Do you recognize that guy?

Grumpy bollocks, you got this? Come on.

With service about to start.

Chef. How are you feeling? Doing good.

It's time to see if the next generation
can step up without their father calling

the shots.

I want you owning the thing, you know
that? Oh, yeah. Okay.

We've got it.

David Jr.'s in charge as head chef.

My goal for tonight is to prove to my
dad that, you know, I could really run

this kitchen.

It's time to step up, you know? While
Janet takes the lead, expediting on the

line. I know this is a lot. It's going
to be baby steps all in the right

direction. I love the fact that he's not
doing anything.

I love it.

And with a succession plan in place,
it's imperative Father Vorio stays out

kitchen and doesn't interfere with
dinner service.

Hi. OK, first table looks like it's
coming in.

Now it's time to welcome familiar faces
from the local community.

And NFL legend...

Robert Royal. Well, can I introduce you
to a legend? Hello, how you doing? Mr.

Robert Royal. How you doing, Robert
Royal? Pleasure, my man. Yes, sir.

All right, Tigers. Go Tigers, David.
This man is a huge pillar in the

Nice. It's a pleasure to meet you. Same
here. Oh, yeah, I look forward to it.

Thank you. Hey, pleasure.

Are y 'all ready? I got a few more
minutes.

Thank you.

Do you ever pop your head outside in the
dining room? Nah, I'm not much of a

dining room guy. Never was.

You never go and say hello to guests?

I tell them bye all the time.

As the restaurant owner, Volio needs to
spend less time interfering with the

kitchen and more time front of house,
connecting with his customers.

Volio, out of the kitchen.

Letting go, very hard. It's like a
hostile takeover.

Get daddy out of here.

So I thought, David Jr., here we go.
This is it, man.

Groundbreaking. Let's go, Janet.

Shrimp fettuccine.

The biggest challenge for him to do the
service tonight.

It's just observing.

I got crab cakes and six oysters.

All right.

I'd rather be in the kitchen, hovering
around, checking everything out, asking

questions. I have another order of crab
cakes and a barbecue shrimp appetizer.

All right. Tonight, I think there's a
lot more confidence in the kitchen.

Janet out next week feels great.

Thank you. Good job. I played it up,
handed it to her. She's making it

beautiful. Great stuff, by the way.

Thank you, Chef. I'm loving the energy.
Let's go.

Welcome. How are you? David.

Pressure's filling up.

And we just got up a gear now. We're in
the second or third gear, okay? Got it.

I got a barbecue shrimp and crab cake.

All right.

Shrimp sandwich.

Two fettuccine. Fish and chips.

Janet,

I need you to complete that table.

No one's going to start eating until the
whole table's there together. Okay.

I need a swordfish and a shrimp and
green tomatoes, please.

When you're in the kitchen and things
are running slow, I get frustrated.

Probably about three more minutes.

Where's my fish?

It's coming. Give me probably about a
minute. There you go again.

That's the problem.

Watch how you sprinkle it, Dave. You
don't want no chunks of salt.

I'm busting it.

Oh, my God.

How much longer on the swordfish?

It's coming up.

Don't fall behind.

Stay ahead of the game.

Give me two sides of the potatoes.

Vullio. It seems like Vullio can't help
reverting back to his old ways.

Trying to get in there, aren't you?
Trying to jump in. I was thinking about

Oh, my God, man.

I need him to stop meddling and get him
out of the kitchen to allow David Jr.

and Janet Faith to run a smooth service.

Vullio. Okay.

There we go.

Now, I knew it was going to be a bit
sticky to begin with.

I knew it.

Because she was going on, I make
everyone up. But you dipping in and out,

it's not helping.

You will get up to speed, but I need to
focus on Junior.

I need to empower him.

You dipping in and out, like, it's not
helping. You will get up to speed,

I need to focus on Junior.

I need to empower him.

This is Planet Succession, and I need
you to work in magic in the community.

Talk to some tables.

I'm not one to interact with people in
the dining room. I'm not too good at

that. It makes me nervous.

Now the pressure's on. Come on. You can
do it.

As restaurant owner, it's important for
Volio to spend time front of house,

connecting with his customers.

You want to go on? All right. I love the
vibe. I love the vibe.

At the tables now, at the tables. How's
everything?

Yes, the beast from the east is touching
tables.

Good, it's good, yeah. She's got a voice
back.

Chef don't like that.

Table four, food is out.

All right, thank you.

With Polio working the room, front of
house, Janet and David Jr.

I need a sword first.

I'm right up.

finally have the space they need in the
kitchen.

All right, baby.

There we go. My oyster, table eight.

All right.

It's fantastic.

Lovely fare on the shrimp. Way to go.
All right, thank you.

It feels really good to be working side
by side with my brothers. My father

could finally take a step back. All
right.

Go fish.

Oh, my God.

It is awesome. You're some of the best
fish I ever had. That's no lie.

Voleo, keep doing well. This is your
boy, Rob Royal.

I'm out. Good food, man. Good food.

And now, arriving to support the
family... How are you, my darling? An

pleasure. ..Volio's eldest daughter,
Ashley.

This is important for him now, to feel
comfortable here.

He's such a resilient guy. Yes.

Resilient and stubborn.

He's such a... Oh, my God.

The boy with Junior and Janet now are in
the kitchen.

I'm super excited.

Thanks, darling.

Everybody good so far?

Junior, David, first of all, great job.
They are loving the food. Both of you

have found your voices.

And watching Dad watch you two is a
dream, okay?

My time is done here.

Thank you, sir.

Come here.

You okay?

Yep. Good. Awesome.

Really, seriously, good job. Thank you
so much.

I'm so proud of my brother and sister
working together as a unit.

Hot dogs!

Anytime you're in doubt about how you're
feeling, take a look at that picture,

will you, please? I want you to succeed,
okay?

I appreciate it.

All right, my brother.

Appreciate it. Oh, yeah.

Thank you. Thank you.

That was a tough one. And honestly, with
one of the most stubborn owners I've

ever dealt with.

Now, I'm hoping with a much more pared
-down menu and volio out of the kitchen,

I promise you this place has a chance to
be around for generations to come. If

he stays out that bloody kitchen.

Honestly.

Oh, boy. What a stubborn... Two months
later... Chef, I just want to shout out

to you. I really appreciate what you did
for us. My problem.

I mean, with the kids, Dave's doing
great.

Thank you, Jeff.

Janet's working in the kitchen.

Business started to pick up by just word
of mouth on the street.

Everything's doing great.

You take it easy, my brother. And I kind
of hope to see you for Super Bowl.

Next time on Kitchen Nightmare. I put
everything into this place.

This was your dream.

Oh, my God.

You can't do this. You're serving food.

Above it. No, it's not dripping down.
You cannot be normal.

I think he's feeling a little
overwhelmed.

I'm not too sure if I can help anyone
that is that far gone in denial.

I'm pissed off.

I am so sorry. You're on your own.

I'm done.

Terrible.