raw raw ah ah ah roma roma ma
Season 2, Episode 10
Gordon visits Social, a restaurant in Costa Mesa, California, to revamp the premises, creating a space that’s warm and welcoming to attract well-heeled local patrons.
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does this look raw to you? 🤔 | 24 Hours To Hell & Back | Gordon Ramsay
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I’m Gordon Ramsey and I’m hitting the road once again heading to struggling restaurants all across America look at the color of this it’s all gone with so many restaurants on the brink of collapse I’m at up to this don’t you understand and how can you tell me that you care you do not care I know that I need to work quickly so I’ve given myself just 24 hours oh my God to try and save each of them you guys could get shut down yeah 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-handed oh my God what I discovered was shocking if I have any hope of saving them if you are my executive chef trust me you toast I’ll have to go to Helen Back we’re not [ __ ] around with quar a million dollars in debt in 24 hours don’t act pressure you don’t want to F with me honey I’m in Costa Mesa California a ritzy upper class Community where residents enjoy all the spoils that Southern California has to offer I’m on my way to a restaurant called social they’re located in an ultra competitive restaurant Market where you can’t just be good you have to be great by all outward appearances everything that social looks fine fine but when you peel off the facade you’ll find a dysfunctional restaurant that is downright antisocial my name is Andrew dorsy and I’m the owner operator at Social and Costa Mesa I’ve owned social for just over four years my name is Raquel dorsy I am Andrew’s wife and I am co-owner of the restaurant getting ready for that busy service when we first opened social I was 7 months pregnant and we didn’t know how we were going to pay a rent there was just no option for failure your GRE J you got it so after about a month it spread like wildfire we were the new hottest thing there was a line out the door our weekends were sold out a month in advance we were really living the dream and then that dream turned into a little bit of a nightmare so how many do we have in the books tonight zero after our year two all of a sudden the weekends got a little bit slower we were booking out maybe half the reservations sales are down over $400,000 like what’s happening hey why do these potatoes have zero flavor I have worked at Social now for 6 months one of the biggest issues that I’ve been confronting with the staff since I took over was having them follow me and believe in what I was trying to accomplish with this restaurant what are you trying to get out of here a [ __ ] good team a good team we already have a good team what I think about executive chef hyro can I cuss wrong people to be [ __ ] with right now we’re having a tough time in the kitchen because just recently my old Executive Chef Jose came back but he’s only cooking in an hourly capacity Dan you’re going to need new limes the ones you have are pretty gross I took off to take a brief Hiatus because I was completely burnt I tried a few different restaurants and ultimately felt like my place was here how far is that corn not too far it is a little bit of a weird vibe back there because you have the guy who used to be in charge is now technically working under the guy that was working under him you want to leave me Dan you know that there’s nothing better out there he doesn’t trust none of these guys hey did you cut those potatoes sir the respect is not there stop using those [ __ ] boord markers please Jose is more like I trust you guys you guys can do this that go a little bit less soil yes sir [ __ ] amateur here there’s constantly a fight in trying to get people just to do their job we got four Dudes in the kitchen right now dude we can’t even 30 minute skirt STi for me it’s tough because I put everything into what I do hey these me balls aren’t very warm it should be piping hot out of the oven Andrew is Superman at home Andrew is Superman at the restaurant he’s never without his cape I love my husband he is the person I first want to serve in the morning and he’s the last person I want to serve at night can I get this out of your way yes please right now we are about $250,000 in debt so what’s at stake for us is pretty much everything we don’t have a backup plan so losing means more than just losing a restaurant it means possibly losing my family possibly losing my relationship it’s becoming very real with only 24 hours to try and turn around these social Misfits I need to find out what they were all doing wrong but when people know I’m coming their social etiquette tends to improve so I found a Gordon Ramsey impersonator to act as a decoy and and he’s the spitting image of yours truly while my team gets me in Disguise I’m sending in my lookalike uh-oh how are you doing today no good fine um can we get you started with something right I’m going to go for the figs burrito homemade pasta definitely me balls okay all right fantastic VIP on 20 who’s that some Chef go check it out smile 1 2 3 go thank you so much enjoyed it one for the old mantle face that one darling Oh [ __ ] are you serious oh my God y’all better not [ __ ] this up my pits are sweating let’s go guys cook like your life depends on it please cuz it does thank you sit down no one’s going to greet us uh iced tea or hot tea um hot tea got what’s going on no greet no meat Sho pepper syrup for you sir all right limei enjoy all right you oh so the staff actually believe it’s me over there in that white jacket you believe that look right way too much salt on there big man it’s like I’m done with those you can take those too much salt bro [ __ ] told you too much salt I’ll do the Crudo then the salmon Crudo or the scallop Crudo scallop Crudo got it to see if social service and food is up to par with his outward appearance I like the chicken and waffles we’re ordering a wide variety of dishes the Woodfire lamb lollipops please try to try tip how do you want it cook thank you yeah walking in Lamb Chop chicken and waffle TR tip rare date night all right thank you for your patience got the pig head here for you little guac service so far in here as we terrible right my little decoy there he must be only 7eventh to e day so clearly catering to him yeah ignoring everybody else you still haven’t gone out to 54 yo can I get those scabs please what is that now he’s putting food out in the napkin where does he get those bad maners from [ __ ] me can they get anything right have the scallop Crudo I’m always worried when they start putting edible flowers and everything holy [ __ ] it’s burning my tongue yeah way too spicy just kills it all right we have your chicken and waffles pl’s a little warm so be careful okay and the TR tip I it rare see it’s medium so that’s over cooked ew the chicken doesn’t taste good that’s raw look at that that’s B and that’s what happens when they’re all focused on Gordon R’s is shees over there it’s like birds nest of frust from Sprouts in Orange County you need to be on points food on points f on point Decker on point otherwise they they’re G how sport are you getting ladies and gentlemen can I just have your attention for 30 seconds I need all of you to stop eating right now you Forks down you’ve eaten enough Drew can get everybody out of the kitchen please front of house and back of house let’s go everybody in the front not out so let’s make this clear I suppose to get good service you have to be Gordon Ramsey around here because what we’ve just experienced has been nothing short of embarrassing and certainly not social oh my God Martin thank you I’ll take from here [ __ ] [Music] [Applause] off I’m shocked based on their experience I know why social is struggling but let me tell you something right now social is closed all of you meet me outside in 2 minutes what a joke that was really [Music] embarrassing wait what ladies and gentlemen come over please this is Hell on Wheels an amazing state-of-the-art truck that unfolds with one of the best kitchens I’ve ever put together not only that but it with a team that are passionate over the last couple of weeks you’ve been under surveillance and it’s interesting to watch the behavior of Staff when they think they’re not being filmed open your eyes all of [Music] you holy [ __ ] I can’t even get into of the lock in I need I need Fri what the [ __ ] are you doing dude just walk around and you’re not going to play your [ __ ] fries how about I fire John you fire him I go hey how much you want to bet it’s going to take another 25 minutes so those brussel sprouts to land for 56 they still haven’t [ __ ] come so like 40 minutes I’m trying to move there’s definitely sometimes a blur between friendship and ownership when it comes to working here she’s over here dressing to impress tonight she you’re trying to make some tips dog excuse me that’s [Music] gross excuse me oh that’s gross hyro you’re the executive chef right yes and so an executive chef digs his fingers and licks his fingers and then continues cooking if you were my executive chef trust me you’d be toast true your dream your baby what the [ __ ] is happening a lot of things you giv up never customers are you shocked at that behavior based on what you’ve just experienced who would come back to social that’s nobody Drew I’ve got 24 hours to turn this place around CMAs I need to see you back in 24 hours I need one more chance to prove that social is worth revisiting every member of staff I want to know do I have any help doing it or you going to stand there and stare at me are you committed yes sir yes cuz that 24 hours Starts Now staff get on your phone and ring home and tell them you’re not going to be back for the next 24 hours I’ll see you back at the restaurant hey man I don’t think I’m coming home I’ll be home hopefully sometime tomorrow but we’re going to turn this place around in 24 hours okay 4 years ago we had the best reputation in town now reputation’s gone to [ __ ] hyro why are we inconsistent feel like there’s been a very big lack of discipline a lot of cooks leaving coming not showing up showing up late but you’re the head chef right yes Jose used to be the chef right yes do you have the same problem with the lon cooks that H is having I don’t you don’t no executive chef previous Executive Chef John nickname Sneezy yeah Chef what’s the issue cuz this does not make sense it’s confusing it’s confusing to be honest right now it’s obvious to why we’re in this mess the engine room’s dysfunctional are you taking advantage of a weak owner no I’m not I wouldn’t say a weak owner and what parts do you think of your husband’s not weak all of them have you seen him so you can protect the man that’s taking shots with the staff over attending to the customers you can do that all you wish that’s a little unfair you can be defensive but let me just you’ve only been here for like how long let me make one thing very clear okay go ahead you can wave your hand off and be dismissive or you wish I’ve done my due diligence I’m talking about surveillance over the last 3 weeks you’re talking to the wrong person right now don’t act precious me you don’t want to F with me honey Rael you can look at the wall ignore me but let me ask you a very important question how far away are you right now from closing this place down financially if we had two weeks of slow business we wouldn’t keep our doors open big Stakes here I know I want you to have a look at something and I think it may wake you up a little bit I hope so listen out I’ve definitely thought about quitting a number of times in the last year and a half or so I can be successful with my skill set somewhere else in a heartbeat front of the house to the back of the house we’re getting fed up with it we have our leads and our managers that aren’t taking responsibility for the stuff they should you try really hard and um it’s hard to put that much of yourself into something and not even I feel like it’s being acknowledged we literally like hold our breath every single day to see what number hits the account we have 32 other families that we have to pay but is absolutely terrifying because what if we can’t do that does anybody want to like come home and like tell our kids like you know we have to move because the dream just didn’t pan out the way that we thought it would every employee I’d like to see a show of hands if they thought about quitting here in the last three months Drew you even raised your hand some days I wish I could quit myself this is one of the most dysfunctional fractured resturants I’ve ever come across and I’m not certain if I can help you because there’s no togetherness here and with that [ __ ] clock ticking and barely 22 hours left I’ve got to start my Renovations so cut the [ __ ] Brian and treza this is my renovation team and they know their stuff I need every member of Staff getting their hands dirty and falling back in love with this place is that clear yes get a grip Brian treza please let’s go all right guys let’s start clearing all these tables and chairs everything else out all the place settings everything goes back to the kitchen everything else in the side stays before I dig deeper with Drew we need to transform this cold uninspired space to thrive in COA mesa’s competitive restaurant Market feels like right before we open it do for that way baby I want a nice evening environment a little bit more plush so we’re going to soften it up with some round tables and it needs color like that’s the thing too is like it’s just white everywhere and so it doesn’t feel nice to be in here the bones are here right but the bed bones are here which is a dream yes sir okay good good job thanks guys thank can’t wait to see the progress watch your fingers and your toes it’s like a rebranding guys we’re rebranding we rebranding where’s the chefs when you have a kitchen with two fractured head chefs that no one’s taking responsibility it’s a dis faster there can only be one leader behind the line so I think I’ve come up with a way to get things back on track I’m done with this fragmented [ __ ] right yes there’s a big issue here you heard it from the cooks right yeah you can understand that frustration yes how do we fix that get on the same page yeah let me tell you how you going to get on the same page what I want you to do now is go back into that kitchen and in 30 minutes cook Drew one dish each that’s not on the menu a dish that will elevate this place going forward the best dish will be the head chef the other person is going home gotcha and more importantly we’re tasting it blind Drew will have no idea who cooked what dish okay understood understood because that will be the true reflection of who really deserves to hold those rains your 30 minutes start now let’s go lion Cooks there’s going to be one head chef head next door and watch them cook for their lives I’ll see you in a minute so 3 minutes gone yes 27 minutes remaining it’s their [ __ ] jobs in a line my heart is racing for them hi Ro describe the dish please so the dish is pork chop on the herb palenta with whiskey apples and roasted sunchokes oh say describe the dish please so I’m doing couscous with braz leaks pomegranates with the shave leak salad and let’s go damn those knife skills hro is in the zone I don’t want to work for hyro honestly he can’t run a team taste everything you elevated something’s going to help put this restaurant back on the map 5 minutes to go give me a nice sh that’s a nice Salon we’re coming up to 90 seconds to go guys let’s go yeah they have to play now 45 seconds to go oh my God come on we got this 5 4 3 2 1 and stop all done oh my gosh my anxiety is just put them up there please thank you I mean it’s nuts that it kind of all just kind of comes down to this you know a single dish the moment of truth oh my gosh I don’t want to work for hyro honestly a kitchen can’t function with two head chefs so Jose and hirro have cooked a unique dish that Drew will taste blind Moment of Truth the winner will stay on as executive chef and the loser will be let go okay let’s let’s have a look that is a pork chop with a creamy palenta served with fried apples and sunchoke this is paned salmon with comfy of leaks cuscus and finished with a citrus garnish so what you dig in how’s the seasoning on that por it’s good it’s it’s tender it’s still juicy Penta is creamy but tastes like the pork chop that we currently have on the menu except for just adding some apples yeah uh dig into the summon see inside that has that cooked in the middle think it’s cook great really beautifully and it’s someone taking a leap and and saying I’m going to do something different and take a chance but not too much flavor going on in this F needs more acid right some acidity there so do you prefer the pork or you prefer the salmon the most elevated dish from what we currently have is no no I’m nervous right now it’s oh my god dude right Drew who’s staying and who’s going although I like both dishes the rules were clear to be elevated to make a strong stance to make a change and that dish was the salmon dish the salmon was cooked by Jose wow well done so Drew what do you have to say to hyro I respect you I appreciate your hard work but unfortunately we have to part ways and Jose has to step up as the executive chef in this business you can always be replaced you can be let go and a restaurant can have someone you them very next day but it goes both ways I can leave here tonight and be somewhere else tomorrow okay gentlemen say hello to to your new head [Applause] chef sorry officially welcome back CH thank you now that the kitchen staff can unite behind one leader you know you got my 100% bro good job I need to check in on the renovation process in the dying room watch your head voila yeah good okay three on 47 to go [ __ ] with renovation well underway the clock is still ticking and I need to get back to Raquel to address some issues that I didn’t get resolved at the staff meeting R what were you do before you started working in this restaurant um I was Miss California oh wow when uh 2008 amazing so how did you get involved in the business I’ve been in the service industry since I was 16 Andrew and I started dating 10 years ago when we first started dating I was like I think I can help you well with you believe it or not you know I’m not the enemy I’m here to help and so what I was trying to get through is that no one’s been accountable for how bad we are performing because everyone’s in deny a you got defensive cuz I went for Drew B well naturally he’s my husband of course I appreciate but I’ve got to separate the personal from the professional of course you’re overprotecting him is your husband okay and there’s two different things going your family separate your family out of this for one moment don’t overprotect him running his business be honest with him okay okay cuz that will go a long way going forward okay Drew whether he likes or not needs to step up and start acting like a proper owner yeah where do you see his weaknesses asking for help so there’s a pride issue there I 100% believe that so what do you think is the best way for me to get through to him how do I unlock the drew that open this place four years ago cuz if this doesn’t work now we’re in trouble I know okay bring up me and bring up the truth right I’ll do that providing you stop running behind yeah kissing his ass okay yeah mhm I appreciate your time of course yeah thank you yeah we’re going to do some pictures for their Lounge wall who’s going to be up [Music] first right we ready yeah love love it oh that’s great you guys that one is really good those are cool pictures I love that yeah right how you feeling great motivated hell yeah yes you good mhm so let’s focus on getting to another level elevated this is the men we’re going to launch let’s start off with the harisa roasted so it’s a marinated roasted honey nut squash with a whipped barata oh I love Hara we got a beautiful wild mushroom risotto with black truffo next to that you’ve got the pan seed striped bass with bacon broth pear onion Manilla clams next to that pistachio crusted rack of lamb served with charred egg plant couscous feta and little perc ads and then finally a wood by Tomahawk Steak for two served with red wine butter black truffle Jew roasted fingerings and Char Romanesco so let’s get on with some cooking when you think of diversity of a risoto is pretty incredible right yeah def okay we’re use no Boro rice it’s all about the toasting of that rice and so that gives that nice little Nutty Brown flavor yeah that is still individuality with the green when you make the rotto exactly that so you’ve got a lot of knowledge at 27 uh how old were when you first started cooking hav smell like 12 I used to took for myself and my little sister I didn’t get into an actual kitchen until I was about 15 16 I worked in a little pastry shop so you had a job in the kitchen early on yeah early on man had to make money to you know survive exactly where I grew up it was just a lot of uh gangs and drugs so uhhuh um luckily I had the kitchen so the kitchen showed me direction and um discipline and the key is if you have passion and drive you’ll get yourself out of anything in life you know you have to want it I love that so I’m using two lers of chicken stock mushrooms some garlic in there and then the time and then we’ll hit it at the end for a touch of butter now I’m going to put some Parmesan there which will help season that as well okay helps it together do fresh truffles in there dig in come here thank [Music] you it’s got a flavor those mushrooms on top that’s beautiful we are launching in 7 hour from now yeah get the Brigade up you have to motivate them my team we’ll get them trained okay yep great Jens come up let’s go Jose can cook which is great news the big question for me is can that guy lead these line Cooks they need to step up wait you didn’t even turn that on how can you open clams if the Flames not on I’ve got to get back to the owner because the problems right now are him Dre let’s catch up hours away from reopening how you feeling I feel like the guys were fired up in the kitchen finally have a leader they want to follow it was good to see you step up and take that decision but social needs to become number one again and it starts with you why have you lost touch of being a Cutting Edge firm but fair owner so in the beginning we had one true executive chef one true floor manager so we ran that for two years and things were phenomenal fast forward two years later the chef thinks he’s God’s gifted cooking so we have to part ways with him you know I had to fire my general manager I was left with just myself so you just mentioned the issues with all the staff and there’s no business anywhere in this country that doesn’t have problems with staff right but the one person you haven’t mentioned or spoke about is you right because it starts and ends with you of course I don’t see one assertive strong Fierce [ __ ] bone in your body employees need to be led I’ve tried I’ve tried that and I’ve gotten zero response because I always feel like I’m being held hostage and people don’t want to be micromanaged Drew cut the [ __ ] [ __ ] you did something to me yesterday when I asked every member your staff about leaving you put your [ __ ] hand up it was a stupid joke that it was it it’s not a joke we’re not [ __ ] around with quar of a million dollars in debt why did you do that [Music] when I asked every member of your staff about leaving you put your [ __ ] hand up it was a stupid joke that it was it was it’s not a joke we’re not [ __ ] around with quar of a million dollars in debt why did you do that there’s nothing to joke around anymore you can’t put your wife through that and then she’s defending you because she she knows me and she knows but I’m not asking you to become a [ __ ] Ro mat stand up for the business and how you got into this role first so the hard part about that is I’m a straight edge hard-nosed [ __ ] [ __ ] they cannot handle that no one’s respecting you the way you should be as a boss you need to take ownership right now you’re just one of the boys we’re in a tough area a very demanding unique clientele that knows there’s [ __ ] around here you’re either exceptional or you’re out of business what is your biggest fear my biggest fear is losing the restaurant cuz then I’m a failure I’m nothing there is no backup plan no it’s tough because I give so much to the restaurant and when I get home I have nothing left to give to her and to the kids you know in my head I I am doing the right things and I am working hard but apparently it’s not it’s not good enough so I need help M asking for help is by no means a sign of weakness I need it I don’t it’s a simple formula give your people the skills they need to succeed Empower them to do their job but more importantly Drew hold them accountable and employees will thrive in that environment right next time you walk back in that room get back to that hungry determined individual is that clear yes sir I appreciate it everybody what I want to see from Drew tonight in Rel is start acting as an owner and run this business as if it’s the most important service of his life if not there’s no more social this Project’s going to take a while the clock is ticking and there’s still a ton of work to do isn’t it lasting I know staff and crew work through the night pushing themselves harder than ever before everyone is on their last legs you want to drive that about halfway in all right and with hours away from relaunch my kitchen staff is running out of time to get these Cooks trained on the new menu but you remember what I said you need to always use a clean spoon or else it’s not going to come off the jury is out about whether they can execute the dishes a little uh little speechless it’s my first time actually working with Tomahawk yeah Jose how’s it going good we good yep good yeah put the pan down put that on there there you go work with two hands there you go in there like that yeah come in twice as quick yeah two hands when they start lifting pans up two hands pan down two hands twice as quick you me walking around like that two yeah twice as quick um Alice give me two minutes in there please Al thank you Mary you stay here right have they been I think they just need to have a little bit more confidence in the dishes they just need to work quicker and then they can be better at service anyone you worried about I’m a little bit worried about Jimmy he’s the most green I only make mistakes at least once that Butter’s getting too dark oh yeah uh he needs to speed it up uh the dishes are tough demanding yes so let’s get them set up let’s go behind the line let’s fire a couple the tables and get those wheels turning you got Che thank you good this is the most complex difficult menu so far this year to relaunch you don’t want to take the butter to that point you know what I’m saying cuz brown butter is [ __ ] amazing but burnt butter tastes like ass big question is can they pull it off because there’s a lot of finesse that’s going to be needed and everybody need to step up one tiny mistake and trust me it comes down like a deck of cards coming up so that lady there so she’s the president of the Orange County restur asso she’s going live we’re to review all right guys we’re getting backed up we got the Entre on my VIPs [ __ ] food’s got to go out hot are they the critics there yeah they be waiting an hour oh my God oh my God there’s like new chairs we’ve reconceived the restaurant to ensure social will attract Costa mesa’s well healed clientele I like the separation too like bar yeah me too creating a space that’s warm and welcoming this is so cute stop where guests will want to stay connect and get social look so good are you guys crying now the clock’s ticking let’s get everything set up for service and get cracking okay first 10 minutes nervous that’s normal but work through those nerves okay yes if we talk together like a proper Brigade yes we’re going to make it okay let’s go we’re opening just under 15 minutes from now how are you dividing the sections who’s doing what so tonight we got Grayson behind the bar with Mel Jose’s in the back killing it good G is going to be stepping up running the floor tonight taking care of all that I’m going to go back in nextow and then she’s going to take over and run the phone Rael is going to be our host yeah great now we have a new system from touch beastro one of the most sought after the state-of-the-art POS systems you can track everything it’s the absolute scent but tonight we have two phenomenal heavyweight critics reviewing us live so this is an amazing opportunity to get back to number one everybody needs to be at the top of their game let’s get set up guys let’s do it guys you ready yeah ready let’s get after get it uh ladies and gentlemen thank you uh welcome to social I appreciate each and every one of you guys and the hard work that you put in has been a crazy couple days but tonight is when it’s all on the line join me counting down 10 9 8 7 6 5 4 3 2 1 thank you and enjoy see let’s [ __ ] do it did you notice the difference in The Deco oh my gosh absolutely yeah looks beautiful can I get everyone started with some drinks over here my friends we’re going to do the tomahawk medium rare okay awesome yeah here we go so up front is two risoto with butter net squats and we got two rotto solo first one’s about a plate he has Cocktail game yeah so that lady there in the corner that’s the white she’s the president of the Orange County restaurant associat now make sure every knows who that is on the kitchen now VIP make sure the staff don’t forgets about the rest of the customers in the process yes sir let’s go 29 VIP make sure these are [ __ ] perfect all right two rotos good service please it’s a successful first push the kitchen is firing appetizers all right I have a Butternut Squatch and patrons are loving the food this your first time uh dining with us I’m Scot Andrew nice to meet you guys de pleasure meeting you brother that is the best risotto I’ve ever had all right guys we’re getting backed up let’s get these plates flying out please her her but a packed house and a kitchen challenged with executing a new menu for the first time has ticket times lagging check in our yes I will go check that Rota is dead there’s no saving that so start getting hurt my table has been waiting over an hour for their food so you still need I still I need two Roto what were the Entre steak and the lamp the steak and the lamp okay check on that for you how many Entre we picked up 1 2 3 4 let’s go guys we’re backed up but we’ll get out of it okay 6 minutes on Seabass catch it ticket times are taking extremely long yet you know how long it’s been here look 50 minutes 50 minutes right now social’s reputation hangs in the balance as the one person who can make or break them has been waiting almost an hour for her entree f not coming out now cuz we’re backed up in the kitchen so we got a bit of dilemma so we need to start filling that in she’s going [ __ ] live we’re under review yeah this where need your help now that’s well he absolutely needs your help in there now right come on come on come on hey you got the Entre on my VIPs I need 29 ASAP please I got two Seabass resting look at me we’re on 55 minute but hey just make sure it’s perfect please okay make it worth the wait guys don’t leave here you got those dishes in your hand okay y I’m giving you VIP right here thank you yeah fck [ __ ] dead who’s got to go out hot are they the critics there yeah that’s 29 they’ll be waiting an hour he putting up the riby right now it should be piping hot does who you got to go out hot are they the critics there yeah that’s 29 they’ be waiting an hour they’re not just fire two more fish please keep pushing baby let’s do it communicate man don’t Cas out Cas out don’t shut down bro how long on the fish 3 minutes on fish after you’re done with those fish fire me one more please yes compling h two SE bass one minute y let’s go make this sexy all right let’s turn the corner boys yeah let’s go and two SE bass that’s the president of the russan association OC let’s go go let’s put up the next one all right you too yay they’re doing some good things here this is really fantastic definitely worth the wait okay back on the track that will go straight into the entree you can help John John plate I’ll help the homie with synchronized yes sir three risotto up do you have any tables that are dragging right now no I think we just like we just got back to like a Level Playing Field everyone’s good it’s all just coming together coming together keep an eye on your tables try to help out Lindsay and everybody and do the best you can all right okay how’s everything tasting here wonderful how was the that was a hit the risotto was amazing uh if I could bathe in a tub of it I would they’re loving the food yes so star but they are super strong I mean really strong well done enjoy guys it’s almost too pretty to eat was so good well done see what happens when you communicate yes yes love the atmosphere love the bar setup here in Orange County you have to have the best food you have to have the best scene and the scene in here looks amazing Jose sticky there in the middle yeah yeah we got backed up but what you did show tonight conviction and consistency yeah okay you stepped up hold those RS okay 27 years of age yeah and you’ve got that kind of touch and connected Foods don’t you dare let that go you know if you’re this good at 27 you imagine what we like when you you me old no you’re not 50 65 you’re [ __ ] [ __ ] Botox man hi stand strong thank good job Chef Ramy he helped remind me of being myself and letting my leadership show we still have a lot a lot of work to get done um best fo forward though we’ll push through it and make sure that everything’s quality potential here is huge and the difference tonight that I saw in you you were running your staff the staff weren’t running you 24 hours ago social was a place on the verge of you know possibly closing he stepped up tonight you proud of him of course of course I am you stepped up tonight too you know she’s a be did and with the help of Gordon and his team and everyone that’s helped us out I feel like we’re back like and better than ever thank you brother 24 hours ago social didn’t really have Direction didn’t really have loyalty I think from our team and our staff but I feel like there’s a new fire and I’m excited for what’s to come what a difference 24 hours can make the kitchen wow what a performance Jose stepped up the food was exceptional but the most important thing tonight is that Drew the owner he ran a restaurant tonight he didn’t massage his ego if Drew can Empower his team keep this business on track social will definitely be on the map once again Captain we good yes sir good to see him man hey guys it’s Andrew Rael here from social since gor team came in back of the house front of the house is driving I love you guys make it happen let’s kill it he’s a less micromanaging and he’s more delegating people are set up for Success game time let’s get it Jose has stepped up as executive chef so that goes together with this fish over here without the drama in the kitchen everybody is focused and disciplined and behaving as they should how it time tation so far doing good excellent guys ticket times are a lot shorter customers are really loving the new dishes the are really good the word got out people were coming in the doors and the phones were ringing so because Andrew was able to trust these people to execute we actually took a vacation thank you so much Gordon I finally feel like I got my restaurant B