All language subtitles for kitchen.nightmares.us.402.ws.pdtv-lol-eng

Tonight on Kitchen Nightmares...

Gordon Ramsay heads
to West Babylon, New York,

to help two former waitresses...

I can't do this tonight.

Cry about
what we've become here.

Who bought a restaurant

called Classic American,

hoping to achieve
the Classic American dream.

Fighting a losing battle
every day.

But with almost
a million dollars in debt...

I feel like I've failed.
What are we gonna do?

These owners are in
for the fight of their life.

Stop going in my ear
and let me work.

The kitchen has no stock.

We don't have mozzarella sticks.

Teresa, no burgers.

The dining room has no supplies.

We have no cups,
no menus.

And everyone...

I got a comment

about every thing.
Is on edge.

Guys. Guys.
Back off.

In one of the most emotional
Kitchen Nightmares ever...

We lost our way.

chef Ramsay pulls out
all the stops.

You cannot give up.

But he may be forced to do

the unthinkable.

Close your business.

Close it.
Close it.

♪ Kitchen Nightmares 4x02 ♪
Classic American
Original Air Date on January 28, 2011

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

West Babylon, New York--

a close-knit suburban community

located on Long Island,

an hour away from Manhattan.

Best friends Colleen and Naomi

started as waitresses
at a small, quaint restaurant

called Classic American.

Then, in the year 2000,

they seized an opportunity

and bought the business
from their boss.

What do you think?

We ready to open
in a couple of minutes?

Classic American
was like my home.

I grew up here.

I figured I knew everything

there was to know
about the restaurant.

Why not?

Everything's good.

Oh, thank you.

We knew the business.

We knew the customers.
And it was good.

This would be the beginning
of something great.

Soon after buying
the restaurant,

Colleen made her son Kevin
the head chef...

Order.

And her boyfriend, Dom,

the unofficial manager.

Give me two bags
of raw shrimp.

Thanks.

I started hooking up
with Colleen,

and then she said,
"well, I could use you

at the restaurant."

So she's using me.

I enjoy my job
at Classic American,

'cause it's
like a big family here.

Big hugs, Kev.

Whoa.

It was good in the beginning.

First couple years,
the place was packed.

You didn't have to worry
or wonder

if you were gonna be busy.

Now you get
maybe six or eight tables.

It's scary.

You have to ask yourself,

"what did I do wrong?"

So tonight sucked.

Every night sucks here.

We run out of things
on the menu all the time.

We don't have
clam strips today.

Hey, Dominick, why do we run
out of everything?

How the do I know?

We haven't been busy.

Dom's job here at the restaurant
is just to order the food,

which is never done.

It's always
kind of a problem.

Dom, I need
some of that chicken.

I hear you. You don't have
to tell me eight times.

You need cucumbers
on the line?

Yeah, no.
Yes.

Yes, no,
which one is it?

Hello?

Nobody leads this restaurant.

You got a bunch of followers
and no leaders.

The problem with Colleen
and Naomi

is they're too easygoing.

There's more
of a friendly relationship

with the workers
rather than business.

It's ridiculous.

Do you want to go
out there or no?

I don't know.

You know, the waitresses,

they're texting
in between working.

Somebody's got to put
these kids in order.

How many tables
were there?

Not that many.

Nobody's making money.

We're not successful.

And you're wondering how you're
gonna keep the doors open.

Home sweet home.

I was forced to move
back home.

I live with my parents

because I couldn't afford...

I cry on the way to work,

on the way home
from work.

I cry about what
we've become here.

And what are we gonna do?

It gets to a point
where you just dread being here.

It kills me.

It really kills me.

We can't afford to close.

We need someone
to show us the way.

Hey.
How are you, sir?

Dominick.
I'm the manager.

How you doing?
Very well, thank you.

Come on in. Have a seat.
My goodness.

Is this here the dining room?
It's so small.

This is it.

Obviously not much
to manage today.

The place is empty.
Is it normally this quiet?

On Saturdays, yeah.
Damn, damn, damn.

Now, you look
like you've been

in this business
for 30 years.

I haven't.
Six years.

What were you doing
before that?
Laying brick.

It's you and who?

Colleen and Naomi.
Okay.

They own the place.
Okay, brilliant, yeah.

I'm actually going out
with Colleen.

You're going out
with Colleen?
Yeah.

Oh, so you're going out
with one of the owners.

Yeah.
Ex-customer?

Yeah.
Right.

Can I meet
the two owners?

Dying to meet them.
Okay. Be right out.

Bring them out, please.

You know, this is Colleen
and Naomi's last resort.

If Ramsay can't get this place
on the map,

we might as well
just lock the doors.

chef Gordon Ramsay,
Colleen and Naomi.

Nice to meet you.
Colleen, nice to see you.

Naomi, nice to meet you,
darling.

Help me get up to speed

with Classic American.

How did you get
to own it, first off?

We worked
for the previous owner.

You were working
as a chef before?

No, actually,
I was a waitress.

Waitress. Wow.
And what were you doing?

I was a waitress.
Incredible.

And you bought it
from the owner?

Yes.
How much?

$240,000.
Really?

Yeah.

A quarter million dollars
for this?

Just the business,
not the property.

How much was that?

That was $440,000.

Wow.

So in for 700 grand
so far.

How long have you owned
the restaurant for?
Ten years.

Straight up,
what do you think

is the worst thing that's wrong
with the restaurant?

Problem number one
would be what?

What would you say?

I don't think
it's just one thing.

I think
it's a lot of things.
Give me one.

Are you always normally
this quiet?

No, I'm not.

chef Ramsay makes me nervous,

because I'm out of answers.

Maybe my eyes are closed,
you know.

Maybe the head's so stuffed
that it's just not seeing

what it needs to see.

Okay, well, listen,

I'm gonna have a good look
at the menu,

taste the food,
and catch up later.

Okay.

"Enter as strangers,
leave as friends."

Enter as a stranger,
start dating the owner.

Here you go, sir.

Oh. Hello.
How are you today?

Very well, thank you.
How are you?

I'm Ashleigh.
Ashleigh.

I'll be your server.
Okay, great.

I am freaking out.

Having chef Ramsay come
is very nerve-racking.

I could throw up
right now.

So how long
have you been here?
Ten years.

Ten years, my God--
everyone's been here

for a substantial length
of time.
Mm-hmm.

Why have you been
so loyal?

It's like
a little family.

Great.
Wow. Huge menu.

About 100 options there.
Yes.

Help me out.
You could do
fried calamari.

It's very good.
Is it?

Mm-hmm.
It's one of my favorites.

Let's go for the fried calamari
over Caesar salad.

Okay.
And then I'd be stupid

not to have the bomb.

The bomb burger?
The bomb burger.

Does it look like that?

Uh, yeah.

.

You know what?

I'm a big lover
of mac and cheese.

Do you have
any mac and cheese?
Yes.

Yeah, lovely.
And that'll be all?

Brilliant.
You got it.

Thank you.
Thank you.

Order.

You want to throw in
a macaroni and cheese?

1:50.

Order up, Ash.

That's my mac and cheese.
Thank you.

That was very fast
for mac and cheese, my God.

Probably pre-made.

Eh.

It's a mouthful of goo.

That's gross.

Uh-oh.

That doesn't even taste
like it's been cooked here.

We don't make
the mac and cheese here.

No, it tastes like it.
Is that a big hit?

No.
The kids eat it.

Really?

Yeah, that's dreadful.

Poor kids, damn.

You'd think a menu
with Classic American,

you'd at least make
your mac and cheese, right?

Yeah.
Not good.

Like, I'm really sorry.

I don't really know
what to say,

because I'm not the one making
the food--I'm just serving it.

What'd he say?

That it was gross.

Let's just hope
he doesn't run to the bathroom.

Here you go.

Oh.
Fried calamari
over Caesar salad.

Let's taste.

Not good.

The calamari's really soft
and sort of chewy.

Touch that.

Oh.

Uh, I don't think I really
should be touching food.

Yeah, don't worry.
It won't bite.

Yeah, it's soft.

Is this fresh,
or is this frozen?

'Cause it tastes frozen.

Yeah, it is frozen.

Dreadful.

Anyway,
definitely not for me.

I'm finished. Thank you.
Okay, you're welcome.

How we making out, Ash?

He said
they were gross--

soft and chewy.

What's soft and chewy?
The calamari.

It's not crispy.

It wasn't a great feeling
when he was sending back

all the food, you know--
it's what we do every day.

We think we do
a pretty good job.

He wants the bomb next.

Everyone loves the bomb.

It's one
of our house specialties.

He's definitely going
to enjoy that one.

The bomb burger.

Wow.

Nice toasted bun.

Where's the burger?

Ah, there she is.

There is a burger.

How is everything?
Bad.

Does anyone season food
in there?

Season it?
Yeah, salt, pepper.

We don't add anything
to it.

Wow. The meat's
really chewy.

That is chewy as hell.

Will you ask the chef
to taste that?

Okay.
Damn.

Thank you.
You're welcome.

He said
the burger's really chewy.

He said try it.

He's right.

It's chewy?

Uh-huh. That's weird.

It says on the menu,
"the way mom used to make."

That has to be
the biggest insult

to every mother in America.

It's embarrassing, because those
are our most popular dishes.

I was really shocked.

This is
the kitchen here, right?

Can I meet the chefs?
Introduce me to the team.

This is Kevin,
my son.

How are you doing?
How are you?

Nice to meet you.
Likewise.

So you're the head chef?
Yes.

And this is your...

Son.
Son. Right.

On a scale of one to ten,
rate the food at the restaurant.

Between six and seven.

Six and seven.

I would have said six.

Half it
and take two away,

and you're on my mark.

Personally,
I like the food.

But what the
Do I know?

I was a bricklayer.
You know what I'm saying?

Let me tell you straight
and honest, okay?

The menu's hideous

in a dining room
that's miserable.

The food's depressing,
and you've got

the audacity
to call it Classic American.

You can't even get
a burger right.

We eat the burgers here.

Most nights,
we're proud of our food.

Seriously?

Yes.
Yeah.

I'm really sorry,
but your food .

I'm a little pissed off
right now.

I couldn't believe
that he said that.

You're a young chef

standing by your mother.

Totally respect that.

But you're pulling it down.

And to think

that your rating
was seven out of ten,

mate, you've got issues.

And as owners

with a huge responsibility
on your shoulders,

it's like you guys
have disappeared.

You're screwed.

It's not that I don't try.

And I have not given up.

God.

I tried to do my best.

It's not that I don't care,

and it's not
that we're trying

to take shortcuts.

But we've cut back
on the payroll,

and she's got a baby,
and she can't be here,

and he's got a baby,

and I can't afford
to pay him.

And I need to pay my people.

It's not a comfortable
position to be in.

I can see that, but it
doesn't stop you from trying.

So who's on the payroll here?

We don't--
we're not on payroll.

So not even the owners
are getting paid?

We haven't gotten paid
in over a year.

I moved back home.

I live with my parents.

I knew you had
your problems,

but I didn't think
it was gonna be that bad.

The situation is actually worse
than I thought it would be.

I'm gonna go for a walk.

I got to do
some thinking.

And I'll see you tonight.

God, it's depressing.

His first impression
was that we didn't care.

It made me realize
we lost our way.

Come on.
Come here. Come here.

Come on.
Come on.

He's right, you know?

Don't feel bad.

It's gotten to the point
where this ain't no joke.

There's a lot at stake.

You need a fresh set of eyes.
That's what you need.

I'm scared.

Don't worry about it.
It'll be all right.

Maybe we're a lost cause.

After a lunch

in which
Classic American dishes

were more disgusting
than classic,

chef Ramsay looks to observe
how the restaurant functions

in a dinner service.

I'll have
the ultimate combo.

Soup--can I get
the bisque?

Can I do sweet-potato fries?
Sure.

Great.
Thank you.

What's your strength?

I'm not really sure.

You're not really sure?

I'm good
with the customers.
Right.

And yet you work
behind the scenes.

You don't in front
of the customers?

Wow.

And what are you doing?

Are you running around?

I'm the busboy.
You're the busboy.

I do whatever they tell me.

When Chef Ramsay
said hi to me,

I just looked up at him,
'cause I was scared.

His hair's a little crazy.

Even though it looks soft,
it's like, whoosh.

Order.
So when the tickets come on,

where's your tab go?

They were originally
coming out here.

This broke, so now
they handwrite the tickets.

Really?

We used to have a computer,

but somebody spilled coffee
all over the register

and burnt it out.

We can't afford to fix it.

Ashleigh,
what does this say?

Oh, focaccia bread.

Reuben, cut me
two focaccias.

Ashleigh,
write the tickets better.

So do the tickets take
a lot longer to handwrite?

Well, if the writing
is sloppy,

it tends to get
a little confusing.

How long's
the printer been down?

Six months maybe.

Oh, .

Order up.

Even with handwritten tickets...

Order up.
Order up.

Order up.
Naomi and Kevin

manage to push out the food
at a rapid pace.

Thank you.
You're welcome.

God, the food goes out fast,
doesn't it?

Pretty fast.

Excuse me.
This isn't hot.

Unfortunately,

the fast food
is not exactly pleasing

to many of the customers.
Just kind of soggy.

What's wrong with that?

They said the shrimp
is no good.

What is that?

Garlic white wine.
Wow.

No good?

The food coming back
used to upset me more.

But it's happened
so often

that I just become numb
to it.

Does anyone ever get bothered
about all the food coming back?

Yes. Yes.

It just seems like everybody's
taking it in stride.

I got you.

I'm lost for words.

I don't know what to do.

You all right?
I'm taking it all in.

Likewise.
I know the feeling.

Colleen, hey, listen,
I know you're stressed

and you got a lot
on your mind,

but take the reins
and run your restaurant.

What can I get for you?

Can I have spicy tender
appetizer and burger?

There is no more.

Teresa, no burgers.

We're out?

Yeah. You're gonna have
to 86 'em.

How can we 86 a burger?
Sorry.

With owner Colleen

completely shutting down...

I really need that chicken
for table ten.

You're gonna have to wait.

A leaderless Classic American

runs into problems...
Table three
wants meatloaf.

We don't have meatloaf.

After problems...

We have no cup, Jay.

I need these cleaned
immediately.

After problems...

Crazy.

Leaving
the customers unhappy...

And the staff frustrated.

Table 56

has been waiting 18 minutes

for something to drink,
'cause I have no cup.

I know Colleen's
really stressed out,

but how could you run
a business

when you don't have
enough silverware,

you don't have enough cups?

Can I have a cup?

Uh...
There's none in there?

There's none in there.

You know, who'd want to come
to a restaurant like that

that's so unorganized?
I wouldn't.

I need soup cups.
Can you please wash 'em out?

There's nothing here.

There's two
in there right now.
Oh, my God.

No soup cups--

like, how do they
expect me to serve?

Hey, guys.
Guys, guys.

Wash dishes.

I can't.

I got to--
I can't do this tonight.

I really can't.

I can't. You got
to go Work the line,

because I'm losing
my mind.

It's two hours into dinner service,

the kitchen has run out
of everything,

from burgers...
Teresa, no burgers.

We're out?

To coffee.

Is the coffee even good?
No, don't do that.

And owner Colleen

has just run out of patience.

I can't.

I got to--
I can't do this tonight.

I really can't.

What's the matter?

I've been fighting
a losing battle every day.

You're standing there,
and you're not getting anywhere.

And I just keep going
and going and going.

You understand?

I do understand.

I feel disappointed
in myself.

I feel
like I've failed.

And I've tried hard,
you know.

At the end
of the day...

It's your family,
and it's your friends.

And it's not malicious,
and nobody's out to hurt,

but I'm frustrated,
and I'm angry.

And I'm scared.
I'm really, really scared.

I feel I have more to lose
than anybody else in this place.

Excuse me.

Here's the honest truth.

The standards
have been accepted too low,

and in amongst those standards,
there's a big friendship.

Friendship's got All
to do with it,

'cause there's no friends
when that place is closed.

They get their next job
six months, three months,

two weeks,
they move on.

And you'll spend
the rest of your life

reducing that Debt.

You're right.

You're absolutely right.

I need this to stay.

Yeah, but it's not
gonna get better

if you keep on doing
the same thing.

Right, and I know that.

You cannot give up.

Okay?

Well...

Let's go and finish
the service, yeah?

I've never met a woman
with as much

on their shoulders
as Colleen.

And today's been a bad day,

but tomorrow I'm gonna have
to pick her up

and get those standards
up there,

and she's got to set
an example.

In his first 24 hours,

Chef Ramsay realized
that there are many problems

at Classic American.

And high on his priority list

is fixing the lack
of communication.

There's an exercise this morning
that I need everybody

to be open to.

I want to find out

the problems you have
with each other.

I want each of you

to write down

two questions,

two issues.

Ask anything you want.

Open house.

This is not gonna go well.

People don't like
to be confronted here.

Thank you.

Okay.

So on the questions,

Colleen, why do you always

seem frustrated
at the waitresses?

Here we go.

Because...

When these customers
walk through that door,

you're the first person
that they see.

And they're not
getting service.

If they're sitting there and
you're texting on your phone,

they're paying customers.

They deserve your attention,

not the person on the phone.

Ashleigh, Teresa,
you don't text

in the middle of service
when customers are waiting

for stuff, though,
do you?

You text
when customers are...

Wow.

Naomi,

why are you
such a pushover?

Because they're
my family.

They're not, though.

Your family's at home,
and this is your business.

And the difference
is night and day.

You have to change.

I have to work
on that.

Okay, Dom.

Why are we always running out
of product?

I don't close every night.

At the end of the day,
everything's got to be stocked

and written down
what we need.

But...

I'm right.
You're not right.

Before you make
an order, okay,

you need
to go through everything.

Who's not feeding you
the right information?

He doesn't wait
for information.

He just goes.

I just got through
telling you.

I don't close
every Night.

You're always so defensive.

I'm not Defensive.
We're not picking on you.

You always got an answer.
You always got to come back.

That's right.
I got a comment

about every Thing,

because when I open
my Mouth,

everybody shrugs
their shoulders

and gets a attitude.

Because you do it
all the time.
That's why.

'Cause I see something wrong--

'cause I see something wrong,

and I say something,

and she don't want to be
bothered--she's spent.

You'd rather walk around
pissed off.

This is the problem.
Is it you? Is it him?

Is it me?
Is it her?

Who? Who?
It's everybody.

No!
Yeah, it is everybody!

It don't take one person
to run a business.

You need a Team.

You need a team,
but you need a chief.

Exactly. And there ain't
no Chief here.

Who signs
the Checks--

you or us?
Okay.
You're right.

I was ready to kill somebody.

You don't disrespect me
like that.

They gotta find a way
to Piss me off.

This ain't no Joke.

These girls are in debt
up to their heads.

They gotta get it.

We gotta stay
in business.

Colleen, you and Naomi,

you need to lead
this business.

You need to be tough, Naomi,

'cause if you're not, everybody
just does as they please.

Text, serve...
Off home.

And if you cannot lead,

you shouldn't have bought
this place.

You shouldn't have
done it.

Coming up...

Table three has been waiting
a really long time.

Back off.
Colleen can't take the heat.

Stop going in my Ear
and let me work!

Chef Ramsay can't take
the food.

Look at that!

And the owners are faced
with a frightening reality.

If we are gonna continue
serving that,

close your business.

Close it!

That's next
on Kitchen Nightmares.

After an explosive...

It's everybody!
No!

Yeah, it is everybody.
Yet revealing...

You need to lead
this business.

Staff meeting...

Naomi? Come here.
I need two seconds.

Chef Ramsay knows he needs
to help Colleen and Naomi

take charge
of their restaurant.

I need to make sure
this service

starts to go
the way we want it.

And he begins by assigning
the owners new roles

for tonight's dinner service.
I want you expediting,

and I want you working
with these two.

Boss in the kitchen, and boss
in the front of the house.

I'm very anxious right now.

It was a long time ago

since I spent a night
in the dining room.

You've got
to show me quickly

why you own this place
and what it means to you.

We're opening
in half an hour, yeah?

Let's go.

Time for some changes, yes?

Chef Ramsay has also added
a special to tonight's menu...

Fun sliders.

Giving a modern spin
to an American classic.

They're sliders.
Fun and bite-size, yeah?

That is 1,000 miles away
from the bomb burger.

Yeah? Have a taste.
Ooh, this is good.

How's that?
Perfect.

Try and chew it before
you swallow it, yes? Easy.

We have a slider special,

which I think they're gonna
sell out the door.

I'm starting to feel like
this restaurant

is taking a turn
for the better.

You're not texting.
Sorry.

No, no, no, no, no. No.

What happened?
Who were you texting--

salon, hair, nails?

I got busted
text-messaging.

Run your business tonight,
and let's make one big step

in the right direction, okay?
Let's go.

How are you?
How many?
Four.

Thank you
you're welcome.

How are you? Two?

As word of Chef Ramsay's
visit spreads...

You can have a seat here. I'll
bring your menus right over.

This once-quiet restaurant
is even busier

than the previous night.

Your menus will be
right out.

I have no more menus.

I really need menus for 15.

You want to take
an order on 11,

so I can grab
those menus?

You have to wait for a menu?
It's crazy.

Why is it so slow?
We only have 13 menus.

We only have how many?
13.

You can have a seat right here.
Your menus will be right out.

50 seats and 13 menus.

Trust us to run out
on number 13, right?

I just wanted to hide.

There was people standing
at the door,

and I was under
so much pressure.

We didn't have enough money
to print any more menus,

so we had what we had.

13 menus?
You're kidding me.

I told you
it was hell here.

Yeah, you're right.
It's not far from hell.

Naomi, sit
those customers down.

We ran out of menus.

I'd much rather they
sit down with no menu

than stand in the corridor
staring at you.

As soon as they're finished
with those menus,

pass them on
to the next table.
Mm-hmm.

Thank you.
Here you go.

After a slow start
caused by the menu shortage...

The trio as your meal?
Orders are finally taken...

I'm gonna need
two more sliders.

Many of which include

Chef Ramsay's sliders...

Which gets the evening off
on a positive note.

They said
it was excellent.

I need sliders,
mac and cheese,

and crab cake app.
Okay.

Uh, Colleen?
Yes.

Open up now, start getting
the team together.

I'm trying. I'm trying.

An hour into dinner service,
the kitchen,

led by Colleen
and her son Kevin,

are having a hard time
keeping up with the orders.

Table eight needs their food.
They've been waiting so long.

She knows everyone's
waiting a long time, okay?

What do you want me to do?

And the mood in the dining room

is starting to turn.
I can't even remember
what I ordered.

If they don't make it now,
then we'll leave.

The food
will be out shortly.

Everything just snowballed.

I was doing the best
that I could do.

Table three has been waiting
a really long time.

They're not waiting
any longer than these people.

These tables came in
at 6:00.
Back off, please.

You don't understand.
I understand.

Stop going
in my Ear

and let me work!
All right, all right,
all right.

As Colleen begins to get a grip
of the kitchen once again...

That's for table one.

Food slowly makes its way
out to the diners.

Blehh!

But the customers are
far from impressed.

Oh, my God,
how gross is that?

Send it back,
it's terrible.

Send it back.

They didn't like
the calamari.

It was crazy.

He would like
less sauce.

Definitely just want to bury
your head in the sand.

How much sauce do you
normally put on that, Kevin?

About that much sauce,
usually.
Take a bite of that.

Tell me that's normal.
Yeah, it's normal.

Kevin, if that's normal,
you're abnormal.

Two Caesar salads
going to table 12.

The mother-and-son team are
finally pushing food out...

Where's that going?
Hold on, stop, stop.

But a disturbing dish catches
Chef Ramsay's watchful eye.

Look at that!
Just touch it!

Plate of vegetables.
Fingers going right through it!

This is the sorry state
that we've got ourselves into.

If we are gonna continue
serving that,

close your Business!

Close it!

I wouldn't serve that
to my dog!

Stop! I wouldn't
serve that to my dog!

Tonight's dinner service
has been plagued with problems.

Stop going in my ear
and let me work!

Send it back.
It's terrible.
They didn't like the calamari.

But this last broccoli dish...
Look at that!

Was the last straw
for Chef Ramsay.

If we are gonna continue
serving that,

close your Business!
Close it!

Teresa, could you deliver
that for me?

Stop! Stop!

Don't send anything else.
Close it!

We're closed.

Yous are closed?

Can I get a waitress
over here, please?

I'm sorry, we're not
serving anymore. No.

Tonight was terrible.
Tonight was a Nightmare.

I don't want to face
Chef Ramsay.

I don't want to face
my employees.

I just wanted everybody
to go away,

because it was horrendous.

Okay...

Tonight was ridiculous!

Instead of making progress,

we went backwards more than
I ever thought was possible.

Tonight I realized

there's no way
this restaurant can survive...

Unless there's
a dramatic change.

Tomorrow,
from the minute you arrive,

there's gonna be change
after change after change.

Get ready for that.

Agreed?
Agreed.

Yes.

Good night.

We just lost our way.

I'm hoping Chef Ramsay
can put us back on track.

Chef Ramsay knows that this
dysfunctional restaurant needs

a massive overhaul
in order for it to have

any chance of surviving.

So he goes to work immediately

after the staff leaves,

working through the night
to give Classic American

a dramatic makeover.

Right, good morning.
Good morning.

Ready to see
your new restaurant?

I'm ready to see
the new restaurant.
Yes.

Okay, guys, let's go.

The new classic America.
Oh, my...

Come in, come in.

Here's your floor.
Holy...

Come in, come in.

Colleen, come in.
I love it.

Gone is the old country-style
whatever it was,

and welcome
to the new Classic American.

Beautiful, light, vibrant!

Oh, my God.
What do you think, Colleen?

Talk to me, darling!
Are you happy?

I'm jumping out
of my skin.

This is more than
I could imagine.

And it's nice to have tears
of happiness instead of sadness.

Naomi, what do you think?

It looks great.

We got rid of those
horrendous tablecloths.

Now we've got some vibe, some
lightness, some excitement.

This place is gonna be
so busy,

you won't have time to start
handwriting tickets.

You're going to need to work
with something

that is
from the 21st century.

And in here,
this is a state-of-the-art

p.O.S. System
installed by halo.

Wow.
Absolutely amazing.

Stock control,
price check.

Dom, those arguments about,

"I'm going for bread.
I'm going for potatoes.

We need chicken.
We need ground beef"--

it's all in there.
Good.

Gordon got us
this awesome computer.

It does everything
but wipe your .

I'm afraid to touch it.
I'm gonna break it.

Okay, there's one more thing.

I need you
to come outside.

Here, there we are.

Look at that beautiful color.

Nice.
Wow.

Beautiful.
What do you think of the sign?

I love it.
It looks great.

It stands out.
It stands out.

The first time
i drove past it,

i couldn't even see
the logo.

We can see it now!
Now it stands out.

What do you think?
I love it.
I love this color.

I love it.

Good. Mwah!
Thank you.

I haven't felt this good
in a long time.

This is the fresh start
we've been waiting for.

There's more good news.

We have a menu
for every frickin' table.

Yes?

Now, gone are
the 75 items.

Yeah? Seriously.
I love this menu.

It's nice, clear.

We needed menus really bad.

Oh, I'm really happy.

Now, let's have a look
at the new menu.

Classic American dishes
done brilliantly well.

Got a wedge salad--
vibrant.

Slider trio--
turkey, beef, and chicken.

Delicious, yeah?
Yes, Chef.

Turkey, Swiss club.
Wonderful.

The Classic American burger--

your burger, the bomb,
has gone. Yeah?

Hallelujah!

Dom!

I swear to God, who needs
a pig in the backyard

when you got Dom?
Big, deep breath.

Oh, great. Dom, save some
for the staff,

will you, please, yeah?
Uh-huh.

Okay, dig in.
Oh, jeez.

It's so good.
Mmm...

Kev, if you can cook
all this like this,

we won't have a problem.

The menu is cool. It's exciting.
There's a lot of new stuff.

It looked awesome,
and it tasted even better.

Did you eat this?
Gotta try the corndog here.

I love the new menu.
It was easy. It was fresh.

It was a lot of new things.
I'm excited.

I just bit my tongue.
Oh, man!

I just want to say something,
and I'm gonna cry.

I can't help it.

The last couple days
have been really rough.

But we pulled through it.

And I know...

You have to lead
by example.

And somewhere along the line,
we got lost.

And I just want to apologize
for that

and say, you know,

I've gotten a lot of clarity
over the last couple days...

And in order
for anything to work,

you have to have a leader,

and you have to have
a strong leader,

because if you don't have
leadership,

you can't function.

We're family, but we have
a business to run, okay?

So those two things
need to be separated.

And we will,
I promise you,

show you the leadership
that you need to do your job.

Okay?

It's the moment
I've been waiting for.

It's a new beginning
for myself

as an owner of a business,
first and foremost.

I love everybody here.

So from this point on,
we're good.

Okay?

I never saw Colleen
with that kind of energy.

It was a shock.
And it's a good feeling.

I think I'm done
yelling at people.

It's time for me
to change too.

Chef Ramsay
handed this to us,

and it's on our shoulders
to make this work.

We're both gonna take
the reins,

and we're gonna be in control
of this place again.

Coming up, they may have
all the right tools...

Diners are standing
in the dining room

waiting to be sat down.
But will the staff...

Are you smoking cigarettes
out there?

And the owners...
All over the place.

Come on, guys!
Make this relaunch a success...

You got to keep on
driving.

Or a disappointing disaster?
Get out there!

That's next
on Kitchen Nightmares.

Inspired by the new decor
and the upgraded menu,

the staff is eager to get ready
for the grand reopening.

Let's have some fun
tonight, guys.

You know it.

The owners have decided
to split responsibilities,

with Naomi taking control
of the kitchen...

You want to cut your rolls?
I guess I could
cut some, right?

And Colleen leading the staff
in the dining room.

You need something,

take a deep breath,
ask for help.

Okay?
Everybody good?

Yay!
All right, let's go.

Opening in five minutes,
guys, yes?

Kevin, you ready?
Good man.
Ready.

I cannot wait
for that first order

to come through
on that machine.

I need to smoke
before we do this.
Yeah.

Tonight is a very big night,
I feel.

And I'm a little nervous.

Dude, you got a lighter?
Yeah.

Hey, guys, there's people
at the front door.

There's nobody here
to greet them.

Come on!
Where are the girls?

Oh, not now.
. Ladies!

Where's--where's Ashleigh?
Get out there!

No.
Yes!

Are you smoking cigarettes
out there?

Look at me. No, stop.
Are you smoking cigarettes?

We were. We didn't.
Okay, well,
let me tell you something.

Let me tell you something
really important.

Diners are standing
in the dining room

waiting to be sat down.
Okay.

And look at the time.

We opened up five minutes ago.
Come on, guys!

They didn't ask anybody if they
could take a smoke break.

They know that service
is about to begin.

They should have been ready.

With the restaurant
quickly filling up...

Your server
will be over shortly.

The waitresses rush
to redeem themselves.

Did we see any delicious
appetizers we want?

Can I get you something
to drink to start?

And Chef Ramsay looks
to the owners

to finally provide
the much-needed leadership

at Classic American.

Naomi, I need a leader.
Yeah. Mm-hmm.

Cooking and talking
at the same time

is the hardest thing
in the world to do.

When you get it right,
it's harmony.

Yeah? I want to hear it
tonight, okay?

Colleen and I had always
just blended in,

but it's time
to stand out now.

And it's on our shoulders
to make this work.

Herbie, you're up--I need a mac
and cheese bite and a corndog.

Kevin, you got
a classic burger.

Two orders of wings
all day.

Got the wings. Yeah.

Excellent. Nice.
Keep it going guys, yes?

Yeah.
Yes!

Naomi's newfound confidence

has the kitchen humming...
Let's get it going!

Order up.
Ashleigh, table eight.
Thank you.

And orders are flying
out of the kitchen.

Meanwhile...
Welcome. My name is Colleen.
I'm one of the owners.

Colleen has stepped up
in her role as floor manager.

Table six is adding
a shrimp appetizer.

Oh, the ladies--
my table.
Yes.

But their food is
already in,

so you have to let
the kitchen know.
Okay.

It was really good
to see Colleen actually step up

and tell us what to do
and be the leader.

Take the meatloaf out.

Pulled pork right away.
Let's go.

Surprisingly, we got
off to a good start--

I mean, a really good start,
but based on the performance

of this kitchen
over the last ten years,

I'm not holding out...

Not yet.

All right, Kevin, turkey burger
with onion rings.

Just put it up.

Guys...Guys, look!

I'm not gonna send it with
that Underneath there.

You bust your ass like that
to create fantastic food.

You don't serve it
onto Plates

with crap underneath.
Look, all over the place.

Come on.
I cannot afford

for you to take your eye
off the ball now, please.

See that?

I was nervous, and I was trying
to get in the zone.

This is where all the mistakes
start to happen.

You got to keep on
driving, yeah?

Yes.
Come on, keep it going.

We'll all pull together,

and we'll all step up,
and we'll get past it.

Just watch the bottom
of the plates for me.

There's nowhere else
to move but forward.

There you go. Excellent.

Table nine.

After looking
after a small hiccup,

this kitchen, led by Naomi,
is back in its groove...

How is everything?
Excellent.

Good? You like it?
Good choice?

And delivering
high-quality dishes

that are striking a chord
with customers.

How do we like everything?

Absolutely delicious.
I'm glad.

We'll come back for more,
trust me.
All right. Okay.

As dinner winds down

and happy customers
leave the restaurant...

Thank you.
See you later. Bye.

It is clear
that these two owners,

under the guidance
of Chef Ramsay...

Stay together, guys.
Stay together.

Have just made
the greatest comeback

in Kitchen Nightmares
history.

How we doing, guys?

Where are all the tickets?
Yeah, we cleared the board.

Colleen, the place is full.
The board's clear.

Customers are happy. Yeah?
Come on, keep it going.

Behind everybody,
all the way.

Watching the customers
enjoying what they were eating,

that's what you're here for.

That's why you bust your ass,
you know?

From this point on,
it's a new beginning.

Good night.
Thank you very much.

Okay, let's be honest,

this has been a very difficult
turnaround, yeah?

But you all pulled off
a fantastic service.

Congratulations!
Amazing!
Thank you.

Colleen, how's it feel?
It felt great.

I'm proud of each
and every one of them.

Everybody worked hard.
Yeah.

And, Naomi, hearing your voice
calling, commanding,

assertive
is really important,

because it just puts
that discipline

across the line.

And more importantly,
you're good at it.

Colleen, Naomi, this restaurant
has every potential

to really seriously
become a huge success.

Do not start dropping
your standard.

It means too much.
Okay.

Well done.
Well done.
Thanks, Chef.

Thank you.
Well done.
Well done.

Come here, you.
Well done.

Oh--ohh...
Well done. Mmm!

I want to thank Chef Ramsay
for giving us this opportunity

to start all over again--
it's a dream come true.

You're on your way.
Good night.
Good night.

There's only one word
to describe

what happened here tonight,

and that's a "miracle."

I only hope that
these two former waitresses

can finally achieve
their Classic American dream.

Jeez, 50 seats, 13 menus.

Me.

After Chef Ramsay left,

Colleen and Naomi continued
to run Classic American

like a well-oiled machine.

Kevin, you need
two chickens on.

Dom, maybe you should jump

on dishes
for a little bit.
All right.

The owners also implemented
a loyalty system

to reward repeat customers.

These are
punch cards, okay?

At the end,
you get your meal free.

Since then,
the staff is happy.

I love this computer.
I love it.
Mm-hmm.

Business is booming...

We will be back,
I guarantee that.

And Classic American
looks poised

to become a classic success.

I feel alive,
and it feels good

to finally be able
to smile again.

It's a new beginning.

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

Next time on
Kitchen Nightmares...

Chef Ramsay finds an owner

running away from reality.

Can you motivate yourself

to want to keep
the restaurant open?

I don't know.

Even though the kitchen

is run by a Chef
bursting with confidence...

My food is good,
and if he critiques it,

I'm gonna probably
throw it at him.

It's really a mess,

and Chef Ramsay
is caught in the middle.

I cannot continue
like this.

Can Gordon breathe new life
into a restaurant

that is in critical condition?

This business cannot go
any further forward.