All language subtitles for Gordon.Ramsays.24.Hours.to.Hell.and.Back.S02E02

(dramatic music)

GORDON: I'm Gordon Ramsay,

and I'm hitting the road
once again.

Heading to struggling
restaurants

all across America.

Mouse droppings that
look like couscous.

With so many failing restaurants

on the brink of collapse...

Smell that!

Disgusting.

GORDON: Look at that [bleep]
blood in there.

The most disgusting
kitchen ever!

I know that I need
to work quickly,

so I've given myself
just 24 hours.

Oh, my God.

GORDON: To try and save
each of them.

That is [bleep] rancid!

[groans]

GORDON: But when people know
I'm coming,

they tend to hide what's
really going on,

so I'll be covert,

hiding cameras in
the restaurants

and myself in plain sight...

Hello.

...to catch them all red-hande.

Oh, my God.

GORDON: I want to show
you something

that isn't very pleasant.

MAN: There are mice!

GORDON: If I have any hope of
saving them...

That's a head of celery limper
than the [bleep] owner.

I'll have to go
to hell and back in 24 hours.

I know what you do.

You fire him!

(dramatic music)

Original W4F's Subtitle
Resync by TEDI for WEB.x264-TBS

This week, I'm in Allentown.,
Pennsylvania,

a town surrounded by rolling
green hills

just 50 miles from Philadelphia.

Allentown was largely
responsible

for the growth
of the steel industry

during the
Industrial Revolution.

I'm in the west end,
fifth district,

an area that's seen quite a
renaissance in recent years,

but unlike the vibrant district,

the curtains are about to
close for the Shanty On 19th.

An iconic restaurant since 1968,

the theater goers enjoyed
a great meal

in a stunning setting

where the Shanty On 19th
was the headliner.

Today, the Shanty
is a poor understudy

of what it used to be once.

I'm here to breathe new life
into this restaurant

and I'm gonna do it
in just 24 hours.

(rock music)

I'm Joe.
I own the Shanty On 19th

along with my wife, Melanie.

The original Shanty was here
for just about 40 years.

It was one of the top
restaurants in the area.

I wanted to buy the restaurant

because I've been making
a lot of people a lot of money

working for them
in the restaurant business,

so I figured it was about time

for me to try to make myself
some money.

MELANIE: Just wish some
people'd come in.

JOE: The beginning of
the Shanty was great.

The buzz was out,
but without a doubt

we were living in the shadow
of the old Shanty.

MELANIE: The old Shanty was
a fine dining restaurant

that had incredible food.

We tried to recreate the food,
and we fell flat on our faces.

MELANIE: Joe does not know
fine dining.

He knows how to run
a sports bar.

What the [bleep]?

So [bleep] annoying, dude.

My chef, Kennedy,
she's a bulldog.

She screams and hollers like
a lunatic back there.

[bleep] real life struggle here
working on this [bleep] line.

I've got a lot of experience,

but Joe doesn't let me do
what a head chef should do.

Someone stand in the
[bleep] window,

line that [bleep] for me.

Will you relax?
What are you talking about?

With the lack of business,
it's hard to get a staff

that stays, so I have my dad
here to help me.

Oh, no, no, no, no, no.

- What? What? What?
- Uh-uh.

Joe Senior, he's [bleep]
negative as [bleep].

I don't like Kennedy's
presentation.

You can't tell her anything.

She doesn't want to listen.

KENNEDY: He'll sit at the bar
talking [bleep] about you

to the [bleep] customer,
talking [bleep] about the food.

Is that good?

MELANIE: Joe's father
gets people riled.

Which is bad 'cause
if you're telling

the other customers
our food sucks

and your son owns the place,
that's not good.

Are we down a lot of money?

Why don't you go home?

Can't tell you the last time
we made a profit.

MELANIE: It's not looking good.

JOE: Let's burn the place
to the ground then.

How's that?
[laughs]

No talking to him.
No talking to him.

No talking to him.

Mel started her own business
because we needed the money.

Who do you think pays the bills?

The [bleep] bill fairy?

Of course I pay all the bills.

Our relationship has
deteriorated.

Me and my husband

are definitely
at the breaking point.

To cope with the Shanty,

my husband drinks more
than he ever has.

JOE: Yeah, I'm in trouble.
We're in a little bit of debt.

Close to $1/2 million.

If things don't improve,
we're gonna have to close.

MELANIE: I'm very scared that
I'm gonna lose my home,

and my mom lives there.
We take care of her.

And I used to be
a really happy person

and I find it really hard
to laugh anymore

'cause my life's such a mess.

(somber music)

(rock music)

With only 24 hours to put
the Shanty On 19th

back into the spotlight,
I needed to find out

what they were doing wrong.

So my team told the restaurant
that they were trying out

for a traditional
renovation show.

Whilst they were being
interviewed,

we installed hidden cameras
throughout the restaurant

and have been secretly
recording surveillance footage

ever since we left.

It's obvious that Shanty on 19th

is about to give
its last performance,

and without my help, trust me,

it's likely their run will end.

Now, as you know,
when people know I'm coming

they do their best to stay out
of trouble,

so I'm going undercover.

(rock music)

Let's get the puck out of here.

My new friends and I

are posing as fans
of the local hockey team,

the Lehigh Valley Phantoms.

It's a great area around here,
isn't it?

MAN: Yeah, this is a nice area
right here.

MAN: It's been redone.
MAN: Revitalized.

MAN: Yeah.

MAN: Oh, there it is.
GORDON: Okay, guys.

Let's go.
Let's break 'em in.

MAN: All right.
GORDON: Hungry?

Hungry.

KENNEDY: You got a blackened
scalloped app, Tommy.

TOMMY: Heard.

GORDON: Oi, it's grim.

WOMAN: Hi, handsome.
Welcome to Shanty.

MAN: How are you? Thank you.
WOMAN: Four?

MAN: Four of us.

GORDON: When you walk into
the Shanty,

it pays homage to its name,
a crude, run-down shack.

Did you guys want
a high-top?

MAN: Yeah, it's perfect.
Thank you.

GORDON: The decor's lacking
any sort of identity,

and it feels more like a sports
bar than an upscale bistro

that would serve
the local theater crowd.

The menu, look at the size of
this [bleep].

MAN: It's huge.

WOMAN: Are you guys ready
to order?

Did you need a few minutes?

I think we're good.
Are you guys ready?

GORDON: With a menu that lacks
any clear direction...

MAN: Do you know what?
I think I'm just gonna have

the shrimp Florentine, please.

GORDON: We're ordering
a hodgepodge of menu items.

I'll have the blackened fillet.

Medium rare, please.

GORDON: Hopefully,
this meal doesn't land us

in the penalty box.

Blackened scallops.

And I'll have to go for
the Goon Burger.

WOMAN: Ooh.
GORDON: Yep.

WOMAN: Never sold that before.

MAN: Thank you very much.
- Thank you, guys.

They've never sold
a Goon Burger before.

Yeah, I found that interesting.

Kind of confidence does that
give you as a customer?

For [bleep] sake.

Come on, Kennedy.

- Tastes like [bleep].
- I need that mojo stat, please.

It's coming, Joe.
It's [bleep] coming.

JOE: All the rest of the food
went out five minutes ago.

KENNEDY: Dude, what do you want
me to [bleep] do?

Get it.
It's sitting right there.

KENNEDY: I don't have [bleep]
onions.

- I'm one [bleep] person!
JOE: Relax!

KENNEDY: Don't tell me
to [bleep] shoosh.

The [bleep], dude.

GORDON: She's in
an open kitchen,

and she is absolutely swearing
her head off.

I can hear her from here.

Get off my [bleep] ass.

[sighs]

WOMAN: I'm very sorry
about that.

She's just under
a lot of pressure.

Customers don't want
to hear that.

No.

I got another blackened scallop
on the board.

(electronic beeping)

Blackened scallops.

Sir.

Blackened scallops?

Is this a joke?

They look burnt.

(electronic beeping)

Oh, my God.

My didn't even taste fresh.
They tasted frozen.

How long on that blackened
filet, Tommy?

Two minutes, at least.

Heard, two minutes.

We've been sat here
for 45 minutes, guys.

- Still no entrees.
- Yeah.

Bloody hell.

- All right, shrimp Florentine.
- That's me.

- Goon Burger.
- Ma'am.

[laughing]

Wow.

God, my burger is stone cold.

- Can I just try that shrimp?
- Help yourself.

Don't eat too much of those
shrimp, please.

They taste sour.

Bloody hell.

There's nothing fresh here.

90% of what we're eating
is frozen.

- I'll be back in a minute.
- All right.

- Please, don't each too much.
- Okay.

[coughs]

Wow, that was bad.

The scallops were blackened.

The scallops were cremated.

Let's go.

(dramatic music)

Oh, wow.

Ladies and gentlemen, sorry.

Joe.
Chef.

JOE: I feel like I'm having
a heart attack.

GORDON: Please,
make your way down.

I can't believe what
we've just witnessed.

Customers waiting so long
for their appetizers,

and then I'm told
the Goon Burger...

"You're the first one
to order it."

Do you have any idea how stupid
that sounds?

KENNEDY: We have a lot
of stupid [bleep]

That gets said like that here.

I am lost to words.

Sat there with three friends,
locals.

All of you, put your knives
and forks down.

I'm gonna show you why.

All of you, get your coats on.

Owners, follow me.
Quickly.

He's even more intimidating
in person.

(rock music)

Line up, please, guys,
over there. Thank you.

(rock music)

Welcome to Hell on Wheels.

This thing is a state
of the art kitchen,

but more importantly,
this is my epicenter.

I travel across the country
in this thing with

the most amazing team.

Before I got here,

I've had my team eating
in there,

listening, talking to staff,
talking to customers.

Take a look.

(crowd gasping)

JOE: Just stick your finger
in that [bleep] pasta,

in the sauce there.

Oh, my God.

(crowd groaning)

GORDON: Oh, my God.
Really?

MAN: Ew!

GORDON: Oh, my God.

(crowd groaning)

TOMMY: I just checked those
fries and they're [bleep] raw,

and he's pulling 'em up anyway.

Listen, he's the owner.

If he's okay serving it raw,
[bleep] it then.

Joe.

What on Earth is going on?

It's embarrassing.

You're lucky right now
to still be open.

I'm not [bleep] around, guys.

What's going on in there?

You know, Joe's a great guy,

but he really keeps
our hands tied.

It's hard for us
to make any changes.

Two chefs in the kitchen.

Behind the line, 90 items on
a freaking menu.

I wanted to revamp the menu.
Joe couldn't let go of anything.

MELANIE: My husband's
a very hard person

to even sit down and maybe
have a conversation with

when it comes to business.

GORDON: Restaurants
are run on a team.

SENIOR: Right, he has a problem
delegating authority.

Doesn't seem to have a problem
delegating alcohol.

No, he does not.

GORDON: So here's the bad news.

We've only got 24 hours
to turn this place around.

So I need all of you committed,

because that 24 hours starts
right now.

Members of staff,
get on your cell phones.

Explain to the family
you're not gonna see them

for the next 24 hours.

Joe, get your head in the game.

Customers, you've got every
reason to be pissed off.

There's no check,
but I want to see you back

inside that restaurant
24 hours from now.

Can you give me that chance?

CROWD: Yes.
GORDON: Thank you.

Guys, get on your phone.

I'll meet you back
in the restaurant.

TOMMY: Hi, babe. We're gonna be
here for the next 24 hours.

It's great.
I love getting verbally beat up.

My wife threw me under the bus
more than anybody.

(tense music)

I don't know where to start.

What's the relationship going
on here?

'Cause, Dad, you seem to work
in here, right?

Yeah.

If that was my dad
spitting in the food,

you'd be gone, man.

I didn't spit in the food.

You put food in your mouth,

some of it fell back
into the food.

No.

Tell me what your role is.

I clean up and I help prep.

Kennedy, he's a member
of your team.

He's... he's here.

GORDON: Kennedy, seems to be
a lot of [bleep] in the air.

There's a lot of [bleep],

but it all trickles from
[bleep] Joe Senior.

That's not true.

You talk [bleep]
to me all the time.

You're a glorified prep cook.

What'd you say?

SENIOR: You're a glorified
prep cook.

- I'm a gl... reall...
- That's all you do is prep.

Oh, my God. No, stop.

I don't think you have been
working that hard.

Are you [bleep] crazy?!

There's me and one other person
back there,

and I've been trying to dig this
place out of the [bleep] grave.

Then run the kitchen.
You're supposed to hire people.

You know I can't hire people!

Why not?

Don't sit here and act stupid.

He doesn't have the money
to hire people.

Sit there and smirk.
It's not a [bleep] joke.

I come back there
and I asked you...

For you to sit here
and [bleep] tell me

that I'm not carrying my weight.
[bleep].

I'm wearing ten hats

and carrying the weight
of everybody.

You are so [bleep] rude
and so ignorant.

Everybody, please.
I'm gonna throw up.

KENNEDY: And let me tell
you something.

The staff knows he sits here and
talks [bleep] about everyone,

the food, the [bleep] employees.

How do you know
what I'm talking about?

- Because people tell us!
- They tell us!

Customers tell us!

How do you think
we [bleep] know?

MELANIE: Hey, let's...

KENNEDY: Stop telling me "Hey."

This has had to happen
for a long [bleep] time.

I'm worried about your heart.

KENNEDY: No, I'm fine.
Believe me.

Listen, if I drop dead,
the truth is gonna come out.

What happened to her hear...
Hold on.

MELANIE: Well,
she has a heart problem.

What?

I have a heart condition.

Since when?

Like, the last five years.

Okay.

I want you to just breathe,
okay?

KENNEDY: Yes, I know.

GORDON: And calm down.
Know what?

I've just found out
why you do this.

I'm not doing that.

GORDON: Joe Junior.

This is terrible.

JOE: It's my father.
I love him.

I've talked to him before.

GORDON: I can't think of a
more negative individual

inside this restaurant
than you right now.

Playing those mind games
behind the staff,

humiliating them,

talking [bleep] at the bar

behind their back.

Joe Junior,
I need to hear from you.

I don't know what to do.

- Joe, I know what you do.
- Yeah?

You fire him!

(tense music)

(dramatic music)

Joe, does your father stay
or does he go?

Right now. Make a decision.

(dramatic music)

♪ ♪

(sighs) I guess he's got to go.

Right now.
You.

Out!

- I'm sorry, pop.
- Coat on and get out of here.

Wow.
What an ambush.

I'm not ambushing you.

I'm cutting straight
to the chase.

I'm fed up with this negativity.

- I'm going. I'm going.
- Good night.

GORDON: Let's go.

JOE: It was hard
to get rid of my dad.

Family is everything,

but it's something that had to
happen for us to move forward.

Wow.

So that's one big problem gone.
Yes or no?

Yes.

I'm not the problem here,
believe me.

Kennedy's more of a problem thn
anybody or anything.

She's nothing but
a glorified prep cook.

GORDON: Kennedy,
the food is terrible.

Why you say yes to cooking
that [bleep]?

I've never been a head chef
anywhere where I wasn't

allowed to be the head chef.

Joe doesn't trust people,

and he won't let go of control.

You got to take responsibility

somewhere down the line,
Kennedy.

You are the chef.

I could hear you going
crazy there.

You're in an open kitchen.

When you scream, it just
shudders the dining room.

We don't pay for that.

I don't know
if any of the staff are aware,

but we're financially ruined.

Literally, we hold our breath
every month

just to pay the bills.

So why don't you stamp
your foot down?

MELANIE: Joe,
he'll just shut me out,

and he won't speak to me

and it could be sometimes
a week or two at a time.

(melancholy music)

He'll say, "Just zip it.
Zip it."

"It's not your restaurant.

"There's the door."
That's what he'll say to me.

- And it is my restaurant.
- That's not...

And he hangs up on me probably
like ten times a week.

- You hang up on her?
- Oh, come on.

- You do! Every time...
- Get ou... you know what?

Joe, really?

Do you go home and lock yourself
in the room?

- No, I don't lock myself in...
- Yes, you do.

- What?
- I don't.

- You lock yourself in the room.
- I close the door.

GORDON: And that's the way
you treat your wife?

It's hard to take advice

from somebody
who's not here all the time.

And I'm not here
because I have to pay the bills

because we're in this mess.

- Why wouldn't you listen to me?
JOE: I don't know.

If I can run other businesses
and be really successful,

can you imagine what I could do
here if you just listened to me

and work with me?

GORDON: She's out working
to bring money

back in the [bleep] till

while you sit on your ass
and drink it!

How can we work with this?

He's got to change.

You by yourself trying
to do everything,

it's not working.

I've got less than 23 hours
to turn this around.

I'm not doing it on my own.
I need your help.

Put your hands up
if you are committed.

Okay, so I'm bringing
my team in.

Yeah, guys, get to it
straight away.

Thank you, Brian, Theresa.
Everything out.

The whole lot cleared out.

Less than 23 hours.

We have to start from scratch.

Everybody hands on.
Is that clear?

What can we do to help?

GORDON: Everybody!

MAN: Bartender, I need to clear
all this [bleep].

Everything off
the back of this bar

has to be completely
cleared off.

GORDON: With less than
23 hours until

the Shanty is fully
transformed...

MELANIE: I love it.

We're getting rid of
that [bleep] green color.

GORDON: Meeting with
my renovation team

at this stage is crucial.

Booths, first off, yeah?

Booths have got to go.
Yeah?

I don't mind the paneling,

but how do we lighten
that paneling up?

What do we do?

We're gonna add some
white marble tabletops up here

and change all the tables back
there to a white.

A light, bright bistro where
people want to come.

Gothcha, that's exactly...
A contemporary bistro.

But it needs that love.
It needs that warmth in there.

Yes, sir.

GORDON: With my design team
demolishing the cathartic layot

in the dining room...

MAN: Pull every screw until this
thing falls apart.

GORDON: ...I dread to peek undr
the hood in the kitchen.

I want to move behind the line.
Come over with me.

...and see the engine that's
driving this restaurant.

Is this on?

No, this is all ice.

So we have to ice throughout
the shift,

and we have to continue to,
like, fill it and redo it.

- But it's not refrigerated?
- No.

Oh, my God.

We've lost product
multiple times

because we come in
and it's 80 degrees in there.

It's terrible.

KENNEDY: And then over here
we have our fryers,

one of which blow out fire out
the back of it.

- Blow out what?
- Like fire.

It literally goes bah,
and it shoots out fire.

- In the middle of service?
- In the middle of service.

And Joe knows this?

- Joe knows this, yeah.
- Yeah, absolutely.

How long's it been like that?

Three or four months now.

GORDON: Behind the scenes,
it's grim.

Come on.

Have you seen the [bleep]
underneath there?

There's spoons, containers,

I mean, crap.
Come on, guys.

It's the [bleep] kitchen now.

What the [bleep] is that?

You've turned it into
a [bleep] hazard.

What's in here?

Take a look.

GORDON: Oh, boy.

There's [bleep] blood in there.

KENNEDY: That's mis-cut
chicken wings.

I think it was 89¢ a pound.

GORDON: As if that's gonna make
this business successful.

I mean, get me Joe.
Where is Joe?

- Joe.
- Yes.

What the [bleep] is going on
in here?

Look at the blood in there.

Come on.

It's not a proper wing.
It's the cheapest of cheap.

KENNEDY: Joe gives me
cheap products

and expects to work
a [bleep] miracle with it.

- We can't get any lower, can we?
- Nope.

We can't get any cheaper.

KENNEDY: This is our
dry storage area.

GORDON: Melanie,
have a look in there

and just tell me what you
see there.

MELANIE: Mouse poop.

Mouse droppings.

GORDON: Droppings that look like
[bleep] couscous.

The kitchen's dysfunctional,

and that fryer (snaps fingers)

you can be shut down
at any minute.

We have the sparks going off
with the electrics

over hot oil.

It's a [bleep]
ticking time bomb.

Yeah.

Joe, come on.
We're adults.

We're in the business.

Get the place clean.
Properly.

That kitchen's a disaster zone.

Come on.

(rock music)

The one thing that Shanty
doesn't need fixing

is its location

in the bustling heartland
of the theater district...

Melanie, let's go for a walk.

With the largest theater just
one block away.

This neighborhood is
extraordinary.

Yeah, it is.

Yeah, the theater district.

GORDON: When was the last time
you went to the theater?

MELANIE: Oh, gosh,
when I was young.

GORDON: When you were young?
- Yeah.

GORDON: Wow, really?

Oh, boy.

What a gorgeous theater.

Tough start to the day.

How do you deal with that?

I'm ashamed of how my husband
runs that place.

But it's very hard... hard for me
to stand up to him

because he just completely
shuts me out.

And ignores you.

I've been in the restaurant
business all my life.

From day one, you can't indulge
from behind the bar.

With Joe it's...

It seems to have become
a big problem with him.

- It is.
- How bad has it got?

Bad. His drinking never was
to this extent, ever.

Yeah, I saw what my mum
went through

with an alcoholic father,

and the minute she got
the strength and the support

to get out of there,
she ran a mile.

Have you ever thought
about leaving him?

[sighs]

(tense music)

Have you ever thought about
leaving him?

[sighs]

Yeah.
Yes, I have.

I'm just...
I'm, like, so tired.

I'm like,
"Something got to give."

I just cannot keep doing this.

I'm having a tough time
supporting Joe.

What am I missing?

[sighs]

Well, he has a good heart,
he's a hard worker,

and he is a good man.

You have to step up
and hold the reins,

and he has to allow you
to be a partner.

And I'll help fix him,

but he needs to respect
you first and listen.

'Cause Joe's way is not
a good way anymore.

I agree.

- Thanks, Melanie.
- Yep.

GORDON: A couple so far apart
running one business...

Joe's on borrowed time,
and he needs to listen to her

quickly before it's too late.

TOMMY: You're taking great
pleasure in that,

aren't you, Joe?

You have no idea, Tommy.

How do we bring in the
pride of Allentown?

They used manufacture cigars
in this town,

and so we're doing this
basically 8x8 foot sculpture

that'll be hanging,
all made of cigar boxes.

- So it's a feature?
- Yes, sir. Oh, yeah.

It stands for what the town was.

- Exactly.
- Correct. Yes.

Shanty On 19 is a restaurant,
not a dive bar.

- Right.
- Yes, sir.

Thank you.
Good job.

It's clear. My renovation team
is gonna be pushing hard

to finish in less than 19 hour,

but now I've got to push
Kennedy...

Let's go. Let's go. Let's go.

To make sure at least
the kitchen will be ready to g.

- How you feeling?
- Better now that you're here.

- Okay, tough day.
- Yeah.

Whatever happens going forward,
you need to take responsibility.

Gotcha.

Have a look at that menu.

Kennedy, this is what we're
gonna relaunch with.

That's right.
There's no back.

I like it.

Okay, let's take it
from the top.

Chicken wings.

You have a beautiful chili
glazed chicken wing.

Not an off cut chicken wing

that you wouldn't give
to the bull dog.

- A proper wing.
- Right. Right.

Next to that,
pan seared scallops

finished with a mustard sauce
and a celery puree.

Those are beautiful.

Then an amazing beer batter fish
and chips.

Sustainable fish,
beautiful fries,

and a great show stopper.

And then the Shanty Burger.

We're gonna layer that up.

And the Goon Burger's gone.
That's been 86'd.

Thank God. [chuckles]

And then finally bacon-wrapped
pork tenderloin.

Has a little bourbon glaze that
we'll finish the pork with,

- and that will sing beautifully.
- Right.

Okay?

Cannot do all of this fresh.

I promise you now
we're gonna do it fresh, okay?

You're very passionate
about what you do.

And I didn't know about
that heart condition, okay?

So, you know, you're not
the calmest of cooks.

Yeah, I know I'm not.

But that place is tipping you
over the edge.

That negativity in front of
the customer.

You have to taper that in, okay?

I do have a temper,
but I have to harness that.

Yeah.

And you are the first chef
I've ever met

that swears more than me.

Right... [laughs]

- How's that possible?
- I don't know. I don't know.

I don't know.

That passion, don't change that.

Put that passion on a plate.

KENNEDY: I got you.

Right, I want to cook.

That's what I came here
for with you, okay?

- Okay.
- Let's do the scallops first.

Searing them,
getting a great color on there,

is crucial, right?

Okay, when they're soaking wet,

you will never get any flavor
on there, okay.

So first things first,
they need to be super dry, yeah?

So you dry 'em
in between the towels.

I will start off with
a touch of oil.

Kay.

We'll lightly season them.

So we go up, in.

So the caramelization
is crucial,

but the charring's gone.

Gotcha.

From there,
a little touch of butter.

And spoon that over
those scallops.

Delicious.
Into the oven,

two minutes max.
Okay.

Now the garnish.

KENNEDY: Being that close
to him, like,

to Gordon Ramsay.
He's amazing.

He's like the holy grail
of chefs.

Touch of clarified butter
in there.

KENNEDY: And it's awesome
to talk with a chef

that actually knows
what the [bleep] he's doing.

Set the scallops on.

And your mustard cream sauce

just gonna give that little bit
of heat on top.

Done.

KENNEDY: Those are beautiful.

So you need to commit to change.

Stop worrying about
those customers

that are whinging about the food

that was supporting
their alcohol consumption.

Well, that's Joe
and his friends.

The staff basically knows they
don't have to do [bleep]

Because by 7:30
he's gonna be drunk as a skunk.

- It's a problem.
- Yeah.

So here's the deal.

You need to be responsible
more than ever before

Gotcha.

You are in charge
of the kitchen.

And you need to give me time
to put Joe in his place.

- Okay.
- Cheers.

I promise, chef.

Okay, good girl.

It's actually quite
a sad situation.

Joe's made her dysfunctional.

So Mary, Ben, and Jamie,

they're here to train
the staff one on one.

When an owner is treating
their place like a party hall

and is abusing his staff,
very few talent hang around.

So we're lucky right now
that she's still here.

I'm doing good, man.
Doing good.

GORDON: Kennedy, Tommy, and Joe
have a lot of training to do

if they're gonna master the new
menu before the Shanty reopens.

You no longer have 13 burgers
on your menu of 1.

It's all you need.

Absolutely,
I agree with you 100%.

JOE: We need a facelift.
We need a new start.

And this is exciting.

GORDON: I wish I could
spend more time

helping my renovation team...

Like you said, we want to pay
homage to the town.

Yeah, I love that.

But right now...

Joe, let's spend two minutes
together, please.

I need to talk to Joe alone.

Oh, boy.

Just hear me out.

The [bleep] party is over.

Running around,
paying for [bleep] plaudits,

buying half your customers,
drinking stupidly,

come on.

What's happened to you?

[sighs]

GORDON: The [bleep] party
is over.

Running around,
paying for [bleep] plaudits,

buying half your customers,
drinking stupidly.

Come on.

What's happened to you?

Somewhere along the line,

I just lost control
of the place.

Today was a punch in the head.

But the drinking
is getting worse.

Why, Joe?

'Cause it makes reality go away.

Insecurities.
Why?

Failure.
Failure.

I grew up with
an alcoholic father,

and it's a very,
very lonely place.

You gotta change.
If you can see that,

then everybody's
gonna follow suit.

They're not deserting you, Joe.

They've just had enough.

[sighs]
All right.

Truthfully, you can't run
that business any longer.

You need a general manager.

There's only one person
qualified

to become that general manager.

- Joe, it's your wife.
- Right.

'Cause she's got that experience
in business.

- You need to listen to her, bud.
- I know.

You need to listen to her.

You have an amazing woman
in Melanie.

I wouldn't have anything
without her.

I'm surprised
that she is still with me.

You're not a bad guy,
let's get that right.

I'm just struggling to make you
understand what's at stake here.

Get in there.

- Thanks, Joe.
- Thank you.

- What? What?
- Whoo. [laughs]

You all right?
What happened?

That was the greatest thing
that had ever freaking...

What? What happened?

The one on one with... with...

Chef Ramsay.

Well, he's a great guy.

He is.

All right,
let me tell you something.

He's awesome.
He's awesome.

You know I love you.
You know I need you.

The only way this is gonna work
is together, you know?

I'm gonna listen.
I'm gonna change.

Things are gonna go back
to the way they were with us.

We're gonna make it.

And...

Sometimes I forget
how much she means to me.

It's one of the biggest
reality checks

I've ever had in my life.

Sometimes I might need
a little kick in the ass.

GORDON: With the clock rapidly
winding down,

there's no rest in sight
for the Shanty team.

- Take this outside?
- Yeah.

MELANIE: I really honestly
believe he's gonna change

and start listening to me.

You can just put
everything here.

I gotcha.

MELANIE: And if he doesn't,

he's probably out of a wife,
and a home,

and a restaurant.

People don't respect somebody
who's here drinking.

- Yeah.
- You know?

GORDON: And as the sun rises
over Allentown,

there's still a ton
of work to be done.

It's a waste of marble there,
isn't it?

Right.

GORDON: I have given them
all the tools

to bring the Shanty's
reputation back.

Look at how much more space
there is now

with that thing gone.

But it's up to them
to implement them.

MAN: Our giant cigar box
installation.

GORDON: That is beautiful.
- Yeah, it turned out.

Is there any chance
that goes lower?

We can bring it down
a little bit

and we'll just raise up the ivy.

And these for acoustics?

MAN: Yeah, exactly.

Little bit of that
and to help break things up.

Lowering that down will make
it more intimate

and give it more of
a restaurant feel.

Yes, sir.

GORDON: There's still a massive
amount of work to be done

before tonight's relaunch.

- Kennedy, we good?
- Hey, Chef Ramsay.

GORDON: What are you feeling?

You know, a little nervous
doing a-a relaunch.

- I get that.
- But, yes, I'm good.

I've never had a service yet
where I'm not nervous.

Right.

I know how important
this is for you.

So we're gonna step up.

It's not how you start,
it's what?

- How you finish.
- There you go.

- Good, well done.
- Thank you.

Good job.
Hey, good job.

See you back over there.

Kennedy, Joe, and Tommy need
to step up

and own their kitchen tonight.

Ladies, let's put the napkins
in here.

GORDON: And the new
general manager

seems to be embracing
her role as well.

MELANIE: Johnny, we need
limes and lemons cut.

You know, we're gonna steam
some silverware.

GORDON: Guys, let's come in the
middle here, please.

Let's go.

We open in less than an hour.

Set up the bar,
set up your line, yeah,

and let's put this back
on the map.

Let's do it.

GORDON: Burger on,
fish and chips on,

let's go.
Test it!

Burger on!

Fish and chips sliding
right behind you.

GORDON: I'm pleased
that Kennedy and her team

seem to be finding
their footing.

All right, that burger
looks lovely.

Beautiful.
Beautiful.

Joe.

Look at the size of the barrel.
You're not having a full burger,

you got a quarter of a burger.
Take a bite of that.

That's the one burger.

That's the best [bleep] burger
I've ever had in my life.

GORDON: With less than half
an hour before relaunch,

an enthusiastic crowd
has gathered

in front of the Shanty.

A little more salt.

GORDON: But some old dogs are
up to some old tricks.

Hey, Joe, no.
No, no, no, no, no.

You are licking your fingers.

All right, sorry, chef.
Sorry, chef.

So I don't need that [bleep]
back in here.

- Okay, Chef.
- Okay? I don't care.

I don't want you licking
your fingers.

- Heard.
- How long for those, please?

JOE: All right, fish and chips
are ready.

- They're perfect.
- Come here, you.

Give me the basket.

It's right here.
Here you go, bong.

Joe, the fish is raw.

[bleep] sake.
Batter too thick

and ice cold in the middle.

Enough's enough. Look at me.
Look at me.

I can't wipe your [bleep].

[bleep] or get off the pot.

We're not opening till
we're ready.

I don't give a [bleep]
who says what.

We are not opening till
you're ready.

GORDON: Joe, the fish is raw.

Enough's enough.
Come on.

- We're not serving that.
- Heard.

Kennedy, we are not opening till
you're ready.

- So push them.
- Okay. All right, chef.

Yeah, okay.

KENNEDY: I need one more piece
of fish, please.

Check your fish.

Fish, where is it, please?
Come on.

(tense, dramatic music)

Joe, cooked beautifully.

- Thank you, chef.
- Cooked beautifully.

I got rid of the weak crap.

You guys are [bleep] pivotal
to the success

of this business going forward.

- You got me, yeah?
- Yes, chef. Of course, chef.

Let's go. Please.
[bleep] now.

Come on.

Look.

We are counting down.

This is it.

Everything we've all worked for
and pushed is down to this.

Any last words from
the general manager?

Yes.

- That would be me.
- Yes, I do mean you.

I don't [bleep] mean him.

(laughter)
Let's go.

Encouragement.

Let's do this, guys.
Stick together as a team.

We're stronger together.

- Bring 'em home.
- To the new Shanty On 19th.

We are back!

Ten, nine...

all: Eight, seven, six,

five, four, three, two, one.

Let's go!

(cheering)

JOE: Everybody, come on in,
guys.

My beautiful wife, Melanie,
she'll take care of you guys.

Hello, welcome to the new
Shanty On 19th.

I got your back.
I got your back.

You guys got my back.

Got you all day.
We got this.

All right.
No matter what.

- All right?
- We got this.

I love you.

(rock music)

GORDON: Before,
the Shanty On 19th

was a lifeless, dingy dive bar.

Now it's a bright and airy
contemporary bistro.

This is a really cool space.

GORDON: Paying homage
to the industrial history

of its hometown
and pulling inspiration

from the revitalization
of Allentown.

- Looks fantastic.
- Doesn't it?

It's bright, it's modern,
and the lighting's great.

We took out 2/3 of those booths
to open up the dining room

to create this atmosphere here.

Now, we have a restaurant
with a bar.

We don't have a bar with
a few booths.

Now, the kitchen's laced with
state of the art equipment.

From mixers to spatulas,

to exceptional cutlery.

Diet soda.

I will start with the crispy
chicken rings.

Ooh, good choice.

I have to tell you,

that the burger is the
best burger that I have ever,

and look at me, I haven't missed
too many meals in my life.

Order in, pan seared scallops.

- Two chicken wings.
- Heard.

Make sure that
it's cooked right, please.

I don't want anything
coming back.

GORDON: Hey, stand strong.

And make sure they coordinate
with you, okay.

Okay, chef.

WOMAN: Hope it's better
than yesterday.

[laughs]

WOMAN: Kennedy, two wings.
For me.

For, yeah, for you.

And your pan seared scallops

under the window.

Perfect.

With Kennedy managing to keep
her kitchen

and her temper in check...

KENNEDY: Make sure
I got more fries down, please.

All right, guys, check this out.

GORDON: Food is flying out
of the kitchen.

All right, guys,
give those a shot.

GORDON: And the customers
are happy.

The bacon wrapped pork
is amazing.

These scallops are done
to perfection.

Compared to yesterday,
the scallops,

they're incredible.

The atmosphere
in here is electric.

I need that burger.
Get 'em in the oven,

get the [bleep] cheese melted,
please.

- Hey.
- Yes, chef.

The food is incredible, okay?

Swearing.

- Don't sink on me now.
- Gotcha. Okay.

The name?

SANDY: Sandy.

JOE: Is that three of you?

Joe, leave that to Melanie.

- She's way more...
- Oh, oh, okay.

GORDON: Joe's got to learn
to let his wife

be the general manager.

Can you ring two more
pinot noirs on?

GORDON: And let Kennedy run
her kitchen.

JOE: Mama, I'm like this.
I'm like...

KENNEDY: I know, right?

GORDON: But Joe doesn't know
what to do in his new role.

What do you got here, mama?

KENNEDY: I need it melted...
Hold on, not yet, Joe.

I call the tickets.

GORDON: Wait, where we going
with this?

What we selling?

I don't know.

- Joe, what do you want?
- I'm watching.

No, you... leave us alone, Joe.

Leave us alone.

[sighs]

Order in.
I need two fish and chips

and another scallop.

JOE: I have a wing,
I have scallop,

I have a steak,
and I have a pork.

That's my lead.

That's not my lead.

GORDON: Stop!

Look at me...
Just stop.

Stop.

(dramatic music)

GORDON: Stop!

Look at me.
Hey, just stop.

Stop!

Joe, Joe. I know it feels
a little bit awkward

'cause you're not in control.

That's the whole idea.
You need to step back,

and let her run this kitchen,
okay?

Yes.

Where's that steak?

- Steak's right behind you, chef.
- Thank you. Thank you.

There you go, chef.

Table 32.

- Keep going. 32.
- Okay.

Go, please.
Got it? Good.

Leave my fish over there until
I call for it, please.

Right there, chef.

GORDON: Listen to her.
She's gonna swim,

come up for oxygen;
when she comes up

you need to be there.

Support, support, support.
That is it.

JOE: Not having to worry was
worrisome.

[laughs]

- Ticket 33, out.
- 33, you got it, mother.

JOE: But it was nice to learn
how chef wants the flow to work.

- How is it?
- It's delish.

How's that?

All right, fantastic, guys.

There's a few things
we all need to sit down

and, of course, tweak

and make things flow
a little bit better,

but I thought it was incredible.

How we looking, chef?

Good, give me one second,
all right, Joey.

You got it.

We're just waiting.
Wait till she says.

KENNEDY: After fighting with Joe
for over a year,

I finally own my kitchen.

It feels good.

GORDON: Really beautifully done.

The difference,
I cannot tell you.

This is food I'm excited about.

GORDON: Well, I'm glad you're
excited about it.

Keep it going, yes.

KENNEDY: Gives me hope and
it allows me to breathe again.

I have the fish and chips
here for you.

The scallops.

Steaks.

- Shanty burger for you.
- Enjoy, yeah.

JOE: Bon appetito.
[laughs]

Enjoy, guys.

GORDON:
And amongst all the chaos,

we're doing a good job.

This is the first time since
I can remember

that I'm actually
touching tables

and talking with people
and enjoying myself.

But you can tell your team.

And that's your strength
doing that.

That's nice hearing that.

Tell your team, your wife,
your chef

they are also doing a good job.

Got me?

- Come on.
- [laughing]

KENNEDY: Walk it in,
singled out,

pan seared scallops, Tommy.

TOMMY: Pan seared scallops.
Heard, chef.

Kennedy, you're doing
a great job.

Thank you, Joey.

If you need anything,
just let me know.

I'm here. I'm here to help.

For me to step
back into being a part

of this restaurant
was wonderful.

The burger.

I felt respected again,
and I feel that

I can really make this
restaurant move forward.

(upbeat music)

GORDON: Great job.
- Thank you, chef.

My time's done.

A, keep in touch.
B, if you need anything,

let me know.

Kennedy, you good?

KENNEDY: Chef Ramsay.
I feel very blessed

and very lucky to have met him.

I'm just very positive
moving forward.

- Hey, you hung in there.
- Thank you.

And just look, look
at the atmosphere down there.

And look at them.
They're going crazy.

- Keep in touch.
- Thank you, chef.

WOMAN: This is gonna be
wonderful.

People will finally have
a place to come.

GORDON: Now, my job is done.

Now, I'm out of here.

- Stick together.
- Yeah.

You have something
so amazing here.

What you wanted four years ago,

you got it back
on the map tonight.

Remember that.

- Yes, sir.
- Hug.

[laughs]

- Thank you very much.
- Oh, man.

Stick with the program.

Yes, sir.

He's gonna, and I can't wait.

[laughing]

Thank you, baby.

- Love you.
- Love you too.

GORDON: Great job.

- Well done.
- Thank you.

JOE: Appreciate it.

GORDON: This has been one of
the most dramatic 24 hours

we've ever done.

I arrived and saw an owner

that was drinking himself
into oblivion,

ignoring his wife,

a chef that was disempowered,

but tonight, I brought back
the Shanty On 19th

to what it was in its heyday.

My only hope now is that Joe
stays on point,

Melanie continues being
the general manager,

and Kennedy, a talented chef,
gets left alone to cook

'cause when she cooks, man,
she's a delight.

The toughest for me,
the hardest,

but I think deep down inside,
one of the most rewarding.

JOE: Hi, guys, it's Joe
from the Shanty On 19th.

Things are going fantastic.

MELANIE: Joe is really starting
to respect me.

Mel, why don't you sit down
and grab something to eat?

I'm okay right now.
When people leave.

And we're learning
to communicate more.

JOE: I'm running 11.
- Here you go.

You're the best.
Thank you.

Had to hire new kitchen staff

just to handle all the business
that's been coming in.

Nice job.

JOE: I've stepped back
a little bit,

given a little more control
to Kennedy.

I feel so blessed.

MELANIE: Everything is going
really good.

I think Chef Ramsay being here

has really helped
our relationship.

We are really grateful for
this new chance.

- Love you.
- I love you.

(upbeat music)

GORDON: Next time,

I'm at Vasi's in Waterbury,
Connecticut.

Band Aid, Band Aid,
Band Aid, Band Aid.

Mummy, mummy, mummy.

She doesn't give me money
every [bleep] day.

GORDON: Where an owner
is exploiting his own mother...

Aren't you ashamed?

It's not like I'm sucking
her dry.

Do you want to [bleep] fix it
or what?

I don't want to fix
your [bleep] mess.

No, I don't.

...and abusing his chef
who's been driven...

Get out of my way.
Get out of my way.

GORDON: ...to the brink.

You're my only hope here!

I can't do it.
I can't do it.

I can't do it.
I can't [bleep] do it.

Original W4F's Subtitle
Resync by TEDI for WEB.x264-TBS