i just wanted to reference the song idc
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believe we have balsamic or vinegar I would prefer balsamic if we if I don’t have you know bear with me I if we don’t have balsamic is raspberry okay okay how’s he doing he’s doing good he’s doing good watch him he’s doing great actually why is his head all tilted like that I don’t know ja what happen I have everything right off for you guys thank you rly poly look at chimpan hanging over a cage looking for something B hey come on give us some oomph there yeah oomph yeah it’s a half hour into dinner service and the new fresh seafood specials are a popular choice I’m going to have Bo salmon fish Chow Seafood Chow as the tickets Pile in three special salmon and a Chowder the challenge now is getting the food out God I need those special salon special what I’d call for stuff and they’d be not listening to my organization and what I wanted to have come up to the hot plate one piece of salmon did you season it with salt like I said oh [ __ ] need it I need it yes yday get it done not one table come out of this kitchen completed yet [ __ ] come on it’s so frustrating looking at the cooks behind the line because they don’t actually give a damn so Aaron’s got his work cut out and you can’t work with that dead wood no chance with Aaron’s orders falling on deaf ears I’m dying dying for those alros very little food has left the kitchen where’s our food hav wait 45 minutes to an hour for our food shaking that’s getting mad getting no M calm down calm down it’s going to be okay look you guys it didn’t say cheese on the ticket I can’t have cheese on the burger what are we going to do we got to fix this I don’t know nothing well they’re waiting forever for this food be honest I I don’t know that time they start showing the guy a little bit of respect but they’re not that one guy is just rude I need a new bun for this kid burger please Anton give me a new bun on now Aaron and look at me he’s got to do it yeah you can’t muff up for them can we run that come right back for that kid burger please Jus Christ the place going going down in flames the tickets are backed up nothing’s coming out it turned into a total disaster my God burger no cheese finally okay special salmon Pinko perch up top 84 up top good food is finally coming out of the kitchen thank you look at that and Scott is finally getting comfortable as a waiter can I get anything out of your way guys although diners are enjoying the new Seafood specials how’s the fresh Birch nice the rest of the menu is a disaster I need this a little bit more it’s really that’s not M well the the pl is going to go straight back to the kitchen whoever’s cooking the shrimps overcooking it they got to know before service we tell them after the next dish is going to be overcooked as well could be done straight away okay yeah customer can wait AJ when they’re in a crunch in the kitchen AJ sometimes gets confused AJ AJ who’s calling me of course we laugh cuz he Waddles away but at the end of the day it’s really not funny the kitchen need to know first my friend then they stop [ __ ] overcooking it that’s your job we got a complaint on the shrimp Aaron listen listen we got a complaint on the shrimp here’s poorly cooked food or it was undercooked food or they weren’t happy with the food we lost it we lost control is that ready this is not ready no this is not ready come on Big Boy sick of this [ __ ] they’re going down quicker than the Titanic they get better service at a shelter than they do here what the [ __ ] dude where’s the honey I I don’t know everything was screwed up give it to me again without all the grease in the bottom food got screwed up I need the whole sandwich remade I pissed off there’s a uh there’s a lot of pain on Mitch’s face batting zero yeah the big uh whiff see he doesn’t know what he’s doing Mitch is [ __ ] up everything there all right Chef this is our bro Fisherman’s Platter okay lounder scallops and shrimp thank [Music] you [ __ ] hell my god oh boy that gross Christ no good Chef soft Bland rubbery I didn’t realize it could be this bad thank you okay Mitch can be blind and I’m not kidding you he’s [ __ ] yelling you all you have to do is do what I told you yeah well I’m not even going there dad oh no this was not good this was we saved wor this the worst of the worst till the end no you’re here 16 years so you think your food is decent to hear otherwise it’s kind of shocking so who’s the chef marel how long have you been here sir I would say from uh 1997 did you taste any of the food that came back yes I did you did what was your thoughts I was it was okay you thought it was okay obviously cuz you’re smiling I’m embarrassed you’re from Ireland yes what I had there today had nothing to do with Island shepherd’s pie well [ __ ] me that wasn’t shepherd’s pie if you went to Dublin and you served shepherd’s pie like that they would shoot you the food is embarrassing Bland cooked dreadfully it has no flavor where’s the pot of scallops where’ you keep those right there show it to me please is that what you use out of mind so that’s what you cook my scallops from [Music] yeah are they frozen not not Frozen not wor Frozen they were were frozen but they’re not frozen now you got no chance of cooking that decent oh my gosh I was dying I was mortified it’s not hidden it wasn’t a secret you just have to go in and open a fridge door what’s that in there I don’t think anybody walked into the refrigerator or the walk-in box who inspected at all Frozen everything’s frozen that’s what he’s getting nothing’s fresh hold on hold on Moren come over Mitch come over please what is that how old are they they’re not that old that’s 2 days old that’s a funny two days how are you going to recook them help me what were you going to do fry you refy it so it’s fried twice I want to throw up there’s not enough liquor in that bar to get them inebriated enough to even attempt to eat that is there any control in here guys oh what is that mozarella sticks and can you see that there blood blood from where from the meat blood from the meat on the mozzarella staks come on guys thank God I didn’t have the [ __ ] mozzarella steaks look like a blood transfusion going on down there Mitch when was the last time you went through the fridge uh talk to me please I have not gone through this fridge Chef I left it up to my staff all right I knew I had a problem with Mitch as far as that supervision was involved but I didn’t think it was as bad you know you’ve got raw meat here cook meat salami blood in there [ __ ] come on please don’t do this to yourselves let alone the [Music] customers rule number one when learning to cook you cannot store raw meat and cook meat on the same [ __ ] shelf in the same [ __ ] fridge why all these sticks got burns on them you don’t buy them all that do you why are they Burns we Le use them sometime you what we wash them clean them then use them again I can’t believe this is happening I wash the stick and everything is clean what’s a problem where’s Lisa noira don’t run away like a snake okay I’ve just scraped dried chicken off these we’re cutting fast there’s bits of food on in there do you think this is right just feel how sticky that is on the end that’s food being wiped off if it’s 45 minutes into service and sushiko is doing what unfortunately it does best disappointing it’s customers fried it’s a little scary look okay guys I feel they don’t like the tempura I said it’s way overcooked and the bat is just really doughy thank you [Music] Lisa it’s coming back it’s doughy and that’s not temper of broccoli it’s mushy yeah it’s stop the broccoli take it off yeah don’t even like do tempor anymore why cause more damage is that fry hot enough does it work probably the fry temperature actually that’s a great question does look it’s hot enough it’s not blasting it no uh that’s scary that’s a nightmare piece of equipment that probably isn’t holding the temperature cuz it’s getting old just like me uh Lisa here look at this the spicy mayo so you don’t keep mayonnaise in the fridge no that’s not required for refrigeration what that’s I heard refrigerate after opening so how warm that is maybe yeah and how long’s that been staying outside for truthfully always sing outside spicy Mar for 4 years yes this is a Japanese health hazard this is about you running your restaurant properly and you’re not oh my God what’s this fridge for it’s warm in here this fridge is on 50 does this work in this fridge well it broke down when did it break down a couple months ago I don’t have a money to fix so so we we’ve got big containers ice yes to keep the ingredients cold well just a vegetable we keep it here vegetable we got Dairy You’ got eggs here that’s that’s mistake never chicken beef here look at me well sometimes they make a mistake I’m not lying to you you could kill somebody hi there welcome to J Willies how you folks doing today flood gates is open I want to be getting potato skin sure I’m thinking the fish sandwich oh got a 16in pizza what’s that for it’s a special pizza so that’s a frozen dough frozen dough ranch dressing and then the what these little fish food pellets yeah free Frozen sausage that’s the sest excuse I’ve ever seen for a piece in my life there’s no doubt I’ve taken some I’ve cut some Corners some of the items are frozen and that’s just from a cost point of view that there uh cooked chicken I it’s like cat food in here well it’ll get fully cooked it’s really hard when you’re trying to stay open and what’s in here and baked potatoes you don’t clean them before they go in there suppos you my God that’s I I didn’t put them in the [Music] oven everything’s reheat God bless Middle America the quality of the food is just not there I wouldn’t feed it to my dog it’s embarrassing it really is buy it defrost it fry it send it you can’t call yourself a Resturant no wonder no one’s coming back Jay Willies is doing bad because John is not upholding the standards what up okay thank you the things that I see in this restaurant it’s like he he accepts it all and rolls rolled over and died you think it’s two great things so you sent your fish back yes I did what is that fish sandwich fish sandwich you like it frozen holy ma my whole sandwich is like all that I want something I’m going to eat what have we got here oh Lordy what’s wrong with that Dolly she doesn’t like it she doesn’t like it looks like a dog’s dinner what is that oh my God that is a shock um I’m Absol absolutely devastated I mean they’re cutting corners but all in the wrong places and John clueless nobody’s responsible for the kitchen but overall is an insult to fast food it’s a [ __ ] [Music] disgrace son why is the ribs back she said it was these were too mushy these were too cold garli food coming back they’re done EA I I I don’t know what to say food just put in the processed line more all food coming back that’s been sent out I mean it’s almost like you guys have just you know given up I’m standing here with my draw on the floor this was definitely humilating eye opening embarrassing Gordon Ramsay’s appearance at the restaurant may have brought in some extra customers we’re not eating we’re going to eat some but unfortunately the food has scared many of them away Jay Willies is doing bad because John’s killing off the business that’s about mind anony is never going to be perfect in your eyes but for a recovering addict to be clean for 2 years it’s good it’s it’s not bad I wish my brother was clean I wish he had kicked his habit they were a similar age and the crap that we go through on a daily basis is just extraordinary but cut him some slack and get him by your side help him cuz I think when you start helping him he’s going to come back 10 times over will yeah no maybe I’ve been too tough with Anthony me and Anthony have to work together and turn the restaurant around yeah of course it’s going to be hard it’s nothing going to be easy yeah nothing it is if you want it you can do it I know you can do it I won’t let you down you got my passion back it’s so amazing that this is coming [Music] up it’s relaunch night ad Dobby day okay Showtime guys and Frank is already feeling the pressure holy Mary Mother of God I never felt this nervous before I don’t want to disappoint anybody and I want to prove it to myself I can do it but Chef Ramsey has some important information that is going to make the evening even more intense I’ve just had a call listen to me yeah tonight you’ve got the Boston magazine coming in as well tonight the stakes were raised from the beginning so Eyes Wide Open yeah and now we’re going to be Boston magazines into the restaurant and that’s a big deal I’m ready to go you welcome to David tonight we change the menu we a bunch of different this way please Rock shrim I’ll do the tusin Bread soup with the restaurant packed Buster magazine have just arrived they on 15 it the first tickets are in and Frank is about to face his first big test all right five’s coming up all the tables have high priority up that’s the soup p right here but the Bost the magazine it affects the business and they WR a bad review oh that’s pretty [Music] enjoy this is really good I would love the recipe I would love to make this while the critics from the Boston magazine are clearly pleased with their appetizers they aren’t the only ones delicious and for the first time in a long time yeah it’s excellent this quaint dining room in the North End of Boston is buzzing Frank a new order just came in but back in the kitchen expediter I need entrees on table 12 immediately okay Frank talk to each other a little bit yeah yeah the mood is starting to turn and the tension is building between the brothers capalini papad is a second course and I got a in a pili right now as Anthony pushes Frank to finish the Boston Magazine’s Entre keep it together come on coordinator yes table 15 Frank next course two raboli one pork yes yes we starting 15 it’s very rare at the boster magazine come out like that a drop of a hat that pork is working Frank please can I get the pork so I can complete come on Frank we had got the other two give me that’s it don’t ever rush me come on give me give me give me I’ll put it up when it’s ready give me go thank you that looks beautiful yeah I like wow pork is a little send it back pork not good yeah it’s still a little bit you want it more yeah just like pink but not red you know I want to make a good impression oh my God but what a disaster table 15 want the foot [ __ ] it’s the Boston magazine my God what so [ __ ] prank is going to be the biggest [ __ ] hole in Boston in 5 minutes now yeah come on one off came back that t had come back this is a [ __ ] disaster oh [Music]