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00:00Night on Kitchen Nightmares.
00:02Chef Ramsay plows into St. Clair Shores, Michigan.
00:05Wow.
00:06And finds three muscle men
00:07whose idea of a seafood restaurant comes in a can.
00:11Oh, that's absolutely horrendous.
00:14With three owners.
00:15We really gotta fix this.
00:17A general manager.
00:18I'll be talking to the customers, flirting with the ladies.
00:21And a new chef.
00:22This taco, this taco, this taco.
00:25How long?
00:25There are clearly too many cooks in this kitchen.
00:28Who's controlling the menu?
00:30I don't know nothing.
00:31The food is appalling.
00:32That's real serious at its best.
00:36But the chef has no authority to change it.
00:39You guys are killing me down there.
00:40And the owners.
00:41Look at where all our money has gone.
00:43I'm really mad right now.
00:44They just don't know any better.
00:46You have to seriously start opening your eyes.
00:48Trusting my dad is obviously not working.
00:50You have to separate the father's son.
00:52Nothing to do with business.
00:54Will Gordon be able to untangle this confusing mess?
00:57The place is going down in flames.
00:59I'm dying, dying.
01:01Or have personal differences.
01:03I'm so sick of it.
01:04Left this restaurant beyond repair.
01:07I'm pissed.
01:07St. Clair Shores, Michigan.
01:29A summer resort community about 40 minutes from Detroit.
01:33Located on prime real estate is Jack's, a lakeside restaurant recently acquired by three bodybuilders, Bill, Scott, and Tamar.
01:44Let's do it, Scott.
01:45I met Bill and Scott at the gym.
01:47Easy.
01:47Get it?
01:48We all work out together and hang out together.
01:50All of us are partners in the restaurant.
01:53Jack's is known for having great entertainment.
01:58Being the resort-style place to come to, it's like girls gone wild across the whole lake.
02:03Winter time.
02:06There isn't much going on.
02:09Jack's has had a reputation for bad food.
02:10I don't think I'd order it again.
02:12And so that's really, in my opinion, that's what killed us.
02:15We really got to fix this.
02:17We brought A.J. in to run the kitchen.
02:20Here's the rib eyes.
02:21A.J. is Tamar's father.
02:23No, that's your table.
02:24That's your kebab.
02:25I don't see the fish and chips, ma'am.
02:26No, you don't understand.
02:28We put all this trust in him.
02:30Oh, never mind.
02:30And the kitchen has completely fallen apart.
02:33It's got to stop.
02:34It's got to stop.
02:35So we put him in the front of the house to act as the general manager, just so we don't
02:39have to fire him, because that is my partner's father.
02:42Can I help you with something?
02:43I'll be talking to the customers, flirting with the ladies, and asking about the food in
02:48between.
02:49I'm going to go.
02:50I'm going to have a drink.
02:51On a business level, I can't stand a man.
02:54Every night during hours, he gets wasted.
02:56He gets so drunk.
02:58Bring it on.
03:00Uzo is my favorite drink.
03:01I like to drink Uzo.
03:03We are going to have music tonight.
03:11To me, it's not professional.
03:14It's a nice life.
03:16I like it.
03:19I'm going to take him out and beat him.
03:20Scott is dangerous.
03:22He can hurt you if he wants to hurt you.
03:25People are terrified of him.
03:26No, no, no.
03:27One minute leave.
03:27I'm telling you a C.
03:29Started getting calls from customers saying he scares everybody away.
03:34So Tamara and I had to make a decision to remove him from the restaurant.
03:39Unbelievable.
03:40He's a silent partner.
03:41I'm about to have a nervous breakdown.
03:43Total mess.
03:44We got Aaron in to replace my father in the kitchen.
03:47I'm looking for 53 calamari.
03:49Let's go.
03:50I had only been here seven weeks and the whole ball of wax was messed up.
03:55I'm smelling fire.
03:56I knew there had to be some changes, but I wasn't going to be allowed to make them because the
04:02owner is really happy with the menu.
04:04It's just unfortunate that we have to take money from other avenues to try to make the place survive.
04:11I'm the one that has the most investment.
04:13I have almost a half a million dollars invested.
04:16If we're about to lose this business, I can't recover.
04:19Scott feels that we are running the business into the ground and he's losing all of his money.
04:23We owe Fairway $11,000.
04:26I mean, we owe back sales taxes.
04:28We owe back payroll taxes.
04:30When you start getting to owing the government money, then, you know, that's an issue.
04:34If things don't change, I don't know how to make the place survive.
04:43Taking advantage of the frozen lake, Gordon snowmobiles his way to Jack's.
04:53Wow, absolutely amazing.
04:59This restaurant is centrally located at the heart of Five Great Lakes, but they're in trouble.
05:03I don't know why, and I'm about to find out.
05:06Unbelievable.
05:07Jack's.
05:10Wow, what a place.
05:11Welcome to Jack's.
05:12Hey, nice to see you.
05:13Nice to have you.
05:14Gordon, come on in.
05:15I'm actually not nervous, but I hope he loves the food, of course.
05:19Um, AJ, so you're the owner?
05:22No, but Scott is here, and Bill are here, yes.
05:25And Scott is the bouncer?
05:27No.
05:27Why don't you stand there looking for a fight?
05:29Hey, come over.
05:30Is that the way you stand there?
05:31How you doing, my man?
05:31How are you doing?
05:32Good, good.
05:33Nice to see you.
05:33Nice to see you, too.
05:34Are you in training, or what?
05:35I've been training 24 years in my life.
05:37It's extraordinary.
05:38Are they real, or they're very soft?
05:42So, um, you're the owner?
05:43I'm one of the owners.
05:44His son is another owner.
05:45Oh, Cameron.
05:46He'll be in the center.
05:47OK, good.
05:48And there's one more somewhere.
05:49He's a .
05:50Nice to meet you.
05:51Nice to meet you.
05:53Yeah, likewise.
05:54Should we step out?
05:55After meeting two owners and a general manager,
05:58Gordon decides to talk to each of them individually,
06:00so that they can be totally honest about the problems at Jack's.
06:03Now, what kind of hours are you putting in?
06:0565 a week.
06:06And Scott put 65 in?
06:08No.
06:10We had to move him out of the restaurant.
06:13He was scaring my employees.
06:15Oh, .
06:19Why was Scott pushed out?
06:21Because he's lost a ton of customers.
06:23Because of the things that he did.
06:24We got complaints, complaints, and complaints.
06:28Why would you scare customers away?
06:30Uh, you know, I'm not sure.
06:31Maybe because I was intense, you know?
06:33But I want to be more involved.
06:37What's the problem with the restaurant?
06:38We have terrible food.
06:42What's the problem with the restaurant?
06:44I personally don't see a problem with the business.
06:46It's really good.
06:49Okay.
06:50Um, what's the problem with the restaurants?
06:53AJ.
06:54What's he drinking?
06:55You know, he drinks ouzo all the time.
06:57He just turned around and drank a quick shot.
06:59That's what he does.
07:00Makes $100,000 a year.
07:02A hundred grand?
07:03Yes.
07:04Ridiculous.
07:07Oh, my God.
07:07Three individuals, three completely different stories.
07:09I haven't even tasted the food yet.
07:11Where'd you start?
07:12Oh, my God.
07:14Okay.
07:15Here we go.
07:17Mmm.
07:18Right.
07:19Nice to see what that is.
07:20Erica.
07:20It's really important for me to see as much as possible.
07:22I would try this omelet here.
07:24Oh, just split it with a K.
07:27It looks like crap.
07:28Yes.
07:29A crap omelet?
07:31I hope not.
07:32Okay, I'll definitely take one of the K omelets.
07:34Okay.
07:35Then I'm gonna go after that for the honey, pecan, salmon.
07:38Okay.
07:39And then, um, good old-fashioned fish and chips.
07:41Oh, good.
07:42Yeah?
07:42Thanks, darling.
07:43Excellent.
07:47You just sat there and staring at me, like some big muscle-haired meatball.
07:53me.
07:54Aaron.
07:55What?
07:56Why do you swallow your crab with a K on the...
07:58Because it's not my crab meat.
08:00I didn't want anybody to get the misconceptions.
08:03It's artificial.
08:04I have a guarantee no complaints on this.
08:06Guaranteed?
08:07Guaranteed.
08:07Guaranteed.
08:08That's a pretty bold statement.
08:11Excellent.
08:11Thank you, my darling.
08:13Wow, look at the size of that.
08:14That's a lot of crab.
08:15And you haven't told me about the K yet.
08:17Oh, he said he wanted everybody to know that it wasn't real crab.
08:21It's artificial crab.
08:23So he spelled it with a K so there was no misconception.
08:25So it's fake crab meat in a seafood restaurant on the water.
08:29Mm-hmm.
08:37Oh, .
08:39Holy crap.
08:40Rubber, tasteless.
08:42That's going straight to the trash.
08:43Okay.
08:44Oh, my God.
08:45What's wrong?
08:46Our omelet, he hated it.
08:47Why?
08:48The fake crab was the number one reason.
08:51The omelet didn't go over well.
08:53No?
08:54He doesn't like the crab in there.
08:55I've never.
08:56That was already here.
08:57I didn't buy that stuff.
08:58I don't want to use frozen fish.
09:00It's not a product that I'm absolutely overly proud of.
09:02But at the same point, I'm held accountable for all the inventory
09:05that the owners have paid for.
09:07How's the food so far?
09:08Why are we serving fake crab in an omelet?
09:10I don't.
09:11He did that.
09:12You're the general manager.
09:15Why do you laugh?
09:16I give the choice.
09:17Have you been drinking?
09:18No.
09:19The crab was shocking, embarrassing, and fake.
09:21It tasted disgusting.
09:23Have you tasted that crab?
09:24No, I'm extremely allergic to crab and shrimp,
09:28so I can even eat it.
09:29There's no crab in there.
09:30I understand.
09:32It's a monkfish.
09:33Oh, my God.
09:33I'll let you finish your meal.
09:38General manager, my ass.
09:39I'm being blamed.
09:41He thinks that I should be allowing him to do that.
09:43Or letting him serve those types of dishes?
09:45Correct.
09:45Because it's fake crab.
09:47AJ is the general manager.
09:48He's supposed to oversee the food.
09:50And now I'm hoping and praying that Gordon says AJ is the one that's bleeding his business.
09:55Okay, fish and chips.
09:56It's certainly the best looking thing I've seen.
10:01It's really rubbery.
10:02Is it frozen, the fish?
10:03I believe it's frozen.
10:04It is frozen.
10:05When you take a bite of that cod, it's almost like you've got a breaded condom in your mouth.
10:10Ooh.
10:13He said it was rubbery, too greasy, and just said it tasted like a frozen cod.
10:18And obviously he hit it right on the bottom.
10:19So this is the same recipe that we've used here forever.
10:22So I am for change.
10:24I want to change.
10:25Good.
10:27Wow.
10:27This one is the salmon.
10:29Salmon.
10:30Look at that.
10:31Thank you, sweetie.
10:36Damn.
10:37Everything's just so sweet.
10:39The dressing is like honey.
10:42And so much of it, absolutely disgusting.
10:45Quite possibly one of the worst salmon dishes I've ever eaten.
10:49You don't like it?
10:50No.
10:50I don't like anything.
10:51That's one man's opinion.
10:53It's a pretty successful opinion, though.
10:58After one of the worst meals he's ever had...
11:01This is Chef Aaron.
11:02Aaron.
11:02Chef Ravis, how are you doing?
11:03Gordon begins to explore how this perfectly situated seafood restaurant can serve such dreadful food.
11:09That was horrendous.
11:10Why are you serving fake crab meat?
11:12It's inventory that we have.
11:15Have you tasted that?
11:16It's plain.
11:17There's nothing to it.
11:17It's just disgusting plastic.
11:20It's exactly what it is.
11:21The salmon dish.
11:22That was at its best.
11:24Sweet on sweet on sweet on sweet.
11:27That's actually one of the top sellers.
11:29That's why the place has got such a reputation for crap food.
11:33It's still not clear who's in charge of the food.
11:37He's in charge of the food.
11:39It's not true.
11:40I have no control.
11:40I felt the guy's being thrown under the bus because all the recipes and the things that
11:45he didn't enjoy are things that were set in place before I even got here.
11:48Who's controlling the menu?
11:50The owners are.
11:51Scott, is that what you wanted here?
11:53Not at all.
11:54I don't have nothing to do with food.
11:56What?
11:57AJ, I want answers.
12:00There are certain things that are not under my control.
12:02You're the general manager.
12:04I tried not to have it go on, but I get overruled.
12:08AJ has many excuses and never wants to own up to his faults.
12:12It's terrible.
12:13AJ, it's got to be your responsibility.
12:16No, no.
12:21Coming up...
12:22What is that?
12:23Gordon's kitchen investigation confirms his worst fear.
12:27I ate here yesterday.
12:28I'm not happy.
12:29To make matters worse, no one is accountable.
12:32I'm not going to take responsibility.
12:34The chef is a powerless man in the middle.
12:36I can't talk with nobody listening.
12:38And the finger pointing is the only thing this restaurant does well.
12:42I'm pissed.
12:43It's an explosive situation.
12:44I'd like to hear an answer.
12:47That might just be impossible for Gordon to fix.
12:49Oh, my God.
12:50Can I get anywhere?
12:51That's coming up on Kitchen Nightmares.
12:56With no one taking responsibility for any of the problems,
13:00Gordon knows the best way to get any answers is to observe tonight's dinner service.
13:04Okay, how would you like that cut?
13:06All right.
13:07It's our first order.
13:08We got tables.
13:08Tamar, how are you doing, brother?
13:10After working a full day at his other job...
13:12Good to meet you.
13:13Nice to meet you.
13:14Tamar, the restaurant's third partner, arrives.
13:17Let me ask you straight out.
13:18What do you think is wrong with the restaurant?
13:20The food's like a hit and mess.
13:21It's inconsistent.
13:22Yeah, and forget the father figure now,
13:24but isn't AJ responsible for the food and beverage in terms of running the restaurant
13:27and the kitchen?
13:28Yes.
13:29Every time I asked AJ to what was going on, he was blaming the owners.
13:35I do have the most difficult position being here.
13:37I'm working with my friends and my father, who is my family,
13:41and that makes everything very difficult.
13:43It sucks.
13:45I'm gonna have a look around, spend time in the kitchen, the dining room.
13:47Chef, it's good to meet you.
13:49Yeah, light-wise, finally.
13:50This rice has issues.
13:53Take this out and at least try to stir it up or something.
13:55You brought it up, man.
13:57I gotta move it.
13:58There's not enough depth in our kitchen.
13:59Yeah, I got a big chunk here, too.
14:01What the ****, man?
14:02They've been set in their ways.
14:04I don't know that they want to conform to a change.
14:07Do we have any rice yet?
14:08Nope.
14:09I threw it out.
14:10Oh, my God.
14:12With a clear lack of support in the kitchen,
14:14I'm **** here.
14:15Erin has yet to send out the first wave of orders.
14:18She said it's on the way.
14:20Yeah, so it's Christmas.
14:23My lead is table 11.
14:26They don't have any food.
14:27Well, if it doesn't come in 15 minutes, let's hold it.
14:28No, okay.
14:3015 minutes, we're leaving.
14:32Here's a big blue filet.
14:35Up top.
14:3645 minutes into the dinner service,
14:39and food is finally beginning to leave the kitchen.
14:43Keep it going.
14:4464 calamari.
14:46I'll take it any time.
14:47As the dishes get rushed to the dining room,
14:50customers are receiving food
14:52that's not exactly the way they ordered it.
14:54We gotta send this back.
14:56What's wrong with that?
14:57Supposed to be our well-done and the bread.
14:59Oh, ****.
15:01Our well-done steak's the easiest steak in the world to cook.
15:06It's a little chewy to me.
15:09Ribeye, we need this medium on the fly.
15:12It was overcooked.
15:12They're where the cheese is.
15:13She said it.
15:14She said it's terrible.
15:15I, she didn't like it.
15:16We need a chicken alfredo on the fly.
15:18I hate that.
15:19Okay.
15:20He wants this under the heat.
15:20We're weeded here, dude.
15:22We're weeded here.
15:24I've never seen frozen food.
15:25It's complicated.
15:28Unbelievable.
15:28An absolute meltdown.
15:30Not just in the kitchen, but the dining room as well.
15:31Just under 20 dishes have come back.
15:33And more frustratingly, it's frozen food.
15:35They can't even cook that right.
15:37Unbelievable.
15:39Where'd your dad go?
15:40I don't know.
15:44AJ's gonna have to get back up.
15:46Where is he?
15:50AJ is a general manager here now, and he needs to be overseeing the restaurant.
15:55We will probably be coming back here.
16:00The food was raw.
16:01It was raw.
16:02We're gonna take care of this, and then, you know, please come back.
16:05Because it's only gonna get better.
16:07I don't know.
16:08Now just comp it.
16:09I am around on me.
16:10So much money lost.
16:12You guys, I'm getting, I'm giving away every damn meal that I have tonight.
16:17Everything I'm giving away, free.
16:20Honest to God, the last hour, everything we gave away is free.
16:24Oh, my God.
16:25Can it get any worse?
16:26I'm watching food get thrown away in the garbage can.
16:29That's my money going out the window.
16:31It's just a disappointment I let it go on this long.
16:33After a chaotic dinner service with numerous dishes coming back and comped food, Gordon confronts
16:43the owners with an important question that has yet to be answered.
16:47Who has the final say at Jack's?
16:52We haven't come to an agreement on that.
16:56We've only been in the business for one year.
16:58AJ, he's been in the business for 40 years, and we were relying on that to drive us to where
17:02we needed to be.
17:03And he has let us down.
17:06That's the truth.
17:07That's what it is.
17:08Right.
17:09So that's a tough spot for you.
17:11Yes.
17:12My dad has made many mistakes here.
17:14But my partners need to step up and understand he's my father.
17:17And that makes everything very difficult.
17:19You have to separate the father-son.
17:22Nothing to do with business.
17:23You have to let go.
17:26That's the first and foremost crucial thing in this restaurant.
17:30Understandable.
17:31I think AJ is the main reasons why this business is extremely in a hole.
17:36And he's still taking his damn check every damn week.
17:40AJ, you're the one that makes all the money, not us.
17:42You know?
17:43Yeah, how many hours do I work for weeks, Scott?
17:44That doesn't matter.
17:45I put the money up not for you to lose it.
17:48I put it up because AJ was supposed to be a 40-year restaurant.
17:52Let me say something.
17:53I booked eight parties, big parties by thousands of dollars.
17:57And that's the thankfulness I get from this man.
18:00He's acting like a child.
18:01You know, be a man, face up.
18:03Story after story after story after story.
18:06I'm so sick of it.
18:08With so much food coming back last night, that's not normal in any restaurant.
18:21So I decided to get in early this morning, have a good look around before any members of
18:24the staff come in.
18:24That is salmon.
18:30That's just marinated in, it's like an Italian dressing.
18:33Oh, dear.
18:34What's this?
18:36Oh, seafood restaurant on the water.
18:38Tuna and dyed pink to make it look authentic.
18:42Look at it.
18:43My God.
18:44Unbelievable.
18:45And here we have...
18:48That looks like the mushroom risotto.
18:49Great risotto.
18:51Unbelievable.
18:55Alarmed by the state of the kitchen, Gordon is anxious to take the staff on a tour.
18:59Good morning.
19:00There's something I want to show you guys, yeah?
19:02Come with me.
19:04Come in.
19:06The general hygiene in this fridge is a joke.
19:10All right, come around.
19:12Walking around, want to get up to speed, look at the ingredients, checking.
19:14What is that?
19:17Is that just taken from the steam table and dumped on the trolley and then whisked in the air?
19:21Yeah, that's exactly what it is.
19:22That should be straight in the trash.
19:25Hey, I ate here yesterday.
19:27Yeah.
19:28I'm not happy.
19:29Whoever's responsible, 40 years in the business, well experienced, you have to seriously start
19:36opening your eyes.
19:36This place is not right here.
19:38We've got no chance.
19:39I did not know that was going on.
19:40Item after item, oh, I was pissed.
19:44What's this here?
19:44I believe it's beef tips.
19:46Beef bits in blood.
19:47That's nasty.
19:48I need some answers, AJ.
19:50It's pretty terrible and, you know, a lot of it lies on AJ.
19:53There's no excuse for it.
19:55And that's the classic of the day.
19:57That, ladies and gentlemen, is a risotto.
20:00Take a good look.
20:01Unfortunately, it's not a drawing.
20:03That's real serious at its best.
20:08It's a joke.
20:09Look at the color of the chicken.
20:13AJ, come and have a look at it.
20:14Yeah, you've got to see it, AJ.
20:16I do see it.
20:17My father doesn't want to deal with the back of the house.
20:21The back of the house is falling apart.
20:22That's my frustration.
20:24I'm sorry, but it's not right.
20:26It's got to be somebody's responsibility.
20:32It's the owner's fault.
20:34Why would I blame myself for that?
20:35I'm not going to blame him for that.
20:36Unbelievable.
20:38Trusting my dad is obviously not working.
20:41Look at where all our money has gone.
20:43I'm really mad right now.
20:45It can't go on like this.
20:46Get everyone together.
20:47We're going to just get everything cleaned up.
20:49Start scrubbing walls, cleaning all the stoves,
20:52getting rid of all that food in there.
20:53Whatever's dirty, garbage.
20:56While the staff and owners clean the kitchen,
20:58Chef Ramsay meets with local fishermen.
21:00How are you?
21:01Why is your meeting here?
21:02To see what Jax is not taking advantage of
21:04just outside its doors, fresh fish.
21:07The ice is what, a foot deep?
21:09Uh, the ice is actually about nine inches.
21:11Look at the size of that tiny little rod.
21:13Yeah, try it a couple of times.
21:14You might get something on there.
21:16That attracts them, my God.
21:17Yeah, if you feel something, then you pull it up.
21:19Perch, I mean, very tasty.
21:20Oh, very tasty.
21:22Do you ever get into Jax to eat?
21:23Yes, oh, yes, I do.
21:24What's the food like in there?
21:25I don't like their fish so much
21:26because they use a little bit too much sauces.
21:28You kind of lose the actual flavor of the real fish, you know?
21:31Yeah.
21:31Got something on there?
21:32I think you got a fish.
21:32Pull it.
21:33Pull it.
21:33Pull it up.
21:34Yeah, he is on your head.
21:35Oh, yeah, there you go.
21:36You got one.
21:37Very good, very good.
21:38Very good.
21:40It's just nasty.
21:41It is nasty.
21:42And I've had people tell me when I eat at your restaurant,
21:44I get sick, and I start laughing,
21:46thinking, oh, they're just full of .
21:47They're not.
21:48They do get sick.
21:49Gross.
21:50This is up.
21:52Oh, my God.
21:54God, look at them, eh?
21:54Not a bad catch today.
21:55Fantastic.
21:56Now, I'm going to turn this into a really nice chowder, OK?
22:00And once you guys are finished,
22:01are you going to come over and have a bowl?
22:02Absolutely.
22:03Hey, thank you very much.
22:04It's a pleasure.
22:04Get those bloody hands warm.
22:05See you later.
22:08After an informative afternoon with the locals,
22:11Chef Ramsay introduces the first of many changes
22:14designed to get Jax back on track.
22:16You and you and I are going to go make a chowder,
22:20and we're going to serve it in a bread basket.
22:21Something simple, finished, fresh, local, caught fish.
22:25Let's go.
22:27Up.
22:28I'm pretty excited to prepare this food.
22:30I think that some of these changes are going to be what does it for us.
22:33Start off with a touch of olive oil.
22:35Bacon, onion, celery, and with a touch of Tabasco.
22:39Oh, my gosh.
22:40I'm standing here next to Chef Ramsay.
22:42He's showing me food that he likes and he thinks will work.
22:44You better take advantage of it.
22:45That's all I can think of.
22:46Right.
22:47A really nice chowder.
22:48Yeah.
22:49Then I'll do a little poached salmon as well.
22:51So salmon in, three or four minutes in there.
22:53The whole thing has to be fresh.
22:56Out of the core bouillon.
22:59Your broth.
23:00Over.
23:02Two easy dishes to make the pressure less on the line.
23:07I'm excited.
23:08Yeah, I hope you are.
23:09With the special set, Gordon decides to implement one other change to the dinner service.
23:14Scott, you said you want to be more involved.
23:18Tonight, run a section.
23:21Present the menu, welcome them, hand over, take the order, push the specials, and serve.
23:27Scott is going to get beat up really bad tonight.
23:29I'd like to laugh at him a little bit.
23:31He's going to be running your section tonight.
23:33Give him your apron.
23:34Yeah, I think we've got enough string to go around.
23:36And, um, yeah.
23:38Prove that you're not some scary monster that wants to beat the crap out of everybody.
23:41Does that large egg have a smile or not?
23:44Sure.
23:44Give us one.
23:45Yeah.
23:46Oh, f*** now.
23:47Okay.
23:48Yeah, good luck.
23:49Push your specials.
23:49Excite them.
23:50Don't scare them.
23:51Uh-oh.
23:53With customers starting to arrive.
23:54How are you?
23:55Good.
23:56Scott is embracing being a waiter.
23:58Woo!
23:58The kitchen seems ready with the new specials.
24:01I'll keep my eye in the window and communicate with you.
24:03And everyone seems ready to make tonight's service a success.
24:07I believe we have balsamic or vinegar.
24:10I would prefer balsamic vinegar.
24:12If we, if I don't have, you know, bear with me.
24:14If we don't have balsamic, is raspberry okay?
24:17Okay.
24:17How's he doing?
24:18He's doing good.
24:19He's doing good.
24:19I'm watching.
24:20He's doing great, actually.
24:20Why is his head all tilted like that?
24:23I don't know what did happen.
24:24I have everything right up here.
24:26Yes, thank you.
24:27Roly-poly.
24:28You're like a chimpanzee hanging over a cage looking for something.
24:30I was like...
24:31Ooh.
24:33Hey, come on, eh?
24:34Give us some oomph there, yeah?
24:36Oomph.
24:36Yeah?
24:39It's a half hour into dinner service,
24:41and the new fresh seafood specials are a popular choice.
24:44I'm gonna have a poached salmon.
24:45Fish chowder, seafood chowder.
24:47As the tickets pile in...
24:48Three special salmon and a chowder.
24:50...the challenge now is getting the food out.
24:52God, I need those special salmon gulo.
24:54Special what?
24:56I'd call for stuff, and they'd be not listening to my organization
25:00and what I wanted to have come up to the hot plate.
25:02One piece of salmon.
25:03Did you season it with salt, like I said?
25:04Oh, .
25:06Eat it.
25:06I need it yesterday.
25:07Get it done.
25:09Not one table came out of this kitchen completed yet.
25:14Come on.
25:15It's so frustrating looking at the cooks behind the line,
25:17because they don't actually give a damn.
25:19Ah!
25:21So Aaron's got his work cut out,
25:22and he can't work with that dead wood.
25:24No chance.
25:26With Aaron's orders falling on deaf ears...
25:28I'm dying, dying for those Alfredo's.
25:31...very little food has left the kitchen.
25:33Where's our food?
25:34Where do they have it?
25:35We're waiting.
25:3645 minutes to an hour for our food.
25:38I'm shaking.
25:39That's...
25:40I'm getting mad.
25:40I'm getting mad.
25:41Okay, calm down.
25:42Calm down.
25:42It's gonna be okay.
25:45Look, you guys, it didn't say cheese on the ticket.
25:47I can't have cheese on the burger.
25:48What are we gonna do?
25:49We gotta fix this.
25:50I don't know.
25:51Nothing.
25:52Well, they're waiting forever for this food.
25:53Beyond that, I don't know.
25:55It's about time they start showing the guy a little bit of respect.
25:58But they're not.
25:59I need a new bun for this kid burger, please.
26:04Anton, give me a new bun on now.
26:07Aaron, look at me.
26:08He's got to do it.
26:10Yeah, you can't mop up for them.
26:12Can we run that and come right back for that kid burger, please?
26:17The place is going down in flames.
26:23The tickets are backed up.
26:24Nothing's coming out.
26:25It turned into a total disaster.
26:28Oh, my God.
26:34An hour into dinner service.
26:37Virtually no food has left the kitchen.
26:39Oh, my God.
26:40And Aaron, who's only been working at the restaurant for a matter of weeks.
26:44Just toast me the croissant.
26:45I need it yesterday.
26:46I don't know what that is.
26:47Now faces the prospect of running the kitchen alone.
26:51Why do my items take so long?
26:52It's too much of a here.
26:54I want to talk to you about it seriously to get it right.
26:57And each and every one of you have to step up to the mark.
26:59This restaurant hasn't got long to go unless we change.
27:01We're changing.
27:02We're doing without you.
27:03So do as the chef says and listen, OK?
27:06It was good that Chef Ramsay came in and he kicked them between the legs.
27:09And they said, hey, get your together and get out.
27:12You got 84 coming my way, right?
27:13Grilled fry?
27:14Right here.
27:14OK.
27:18OK, special salmon, pinko perch up top.
27:2184 up top.
27:22Good.
27:23Food is finally coming out of the kitchen.
27:26Look at that.
27:27And Scott is finally getting comfortable as a waiter.
27:30Can I get anything out of your way, guys?
27:32Although diners are enjoying the new seafood specials.
27:34How's the fresh perch?
27:36Great.
27:36Fantastic.
27:37The rest of the menu is a disaster.
27:40I need this a little bit more open.
27:42I need this really quick.
27:43That's not made well.
27:45The plate's got to go straight back to the kitchen.
27:47Whoever's cooking the shrimp is overcooking it.
27:48They've got to know before service.
27:50Then we tell them after.
27:51The next dish is going to be overcooked as well.
27:52It's got to be done straight away.
27:54OK.
27:54Yeah?
27:55Customer can wait.
27:56AJ?
27:57When they're in a crunch in the kitchen,
27:59AJ sometimes gets confused.
28:01AJ?
28:02AJ?
28:03Who's calling me?
28:05Of course, we laugh because he waddles away.
28:07But at the end of the day, it's really not funny.
28:10The kitchen needs to know first, my friend.
28:11Then they stop overcooking it.
28:13That's your job.
28:14We got a complaint on the shrimp.
28:16Aaron, listen.
28:18Listen.
28:18We got a complaint on the shrimp.
28:21It was poorly cooked food.
28:23Or it was undercooked food.
28:24Or they weren't happy with the food.
28:25We lost it.
28:26We lost control.
28:27Is that ready?
28:28This is not ready.
28:29Oh?
28:30This is not ready.
28:31Come on, big boy.
28:32Sick of this .
28:33They're going down quicker than the Titanic.
28:36They get better service at a shelter than they do here.
28:40What the , dude?
28:42Where's the honey?
28:43I don't know.
28:43Everything was screwed up.
28:44Give it to me again without all the grease in the bottom.
28:47Food got screwed up.
28:48I need the whole sandwich remade.
28:49I'm pissed off.
28:50With yet another meltdown in the kitchen, Chef Ramsay knows drastic changes are needed.
29:00Aaron, there's no one behind there that respects you enough as the head chef.
29:05And you need to stamp your authority on that kitchen.
29:08I mean, a joke.
29:10It is a joke.
29:11You're not an for your staff.
29:13They're there to support you.
29:14And I'm more off with you, AJ, because you passed it to him.
29:21If this was my restaurant, your salary would be cut by 50%.
29:26Half your salary can benefit crucial areas that need supporting right now.
29:32That's a big thing.
29:34He is the motivation for me being here.
29:37So cutting my dad's salary, that's not a simple thing to do.
29:40And I'm not a heartless, cold-hearted person.
29:44Tomorrow, there's going to be major changes.
29:47We're relaunching this place.
29:50And I am going to have them crammed in here like sardines.
29:58Coming up, just do me one favor, don't it up.
30:02Can Aaron take charge of the kitchen?
30:04Fish taco, fish taco, fish taco.
30:07How long?
30:08Will any of the owners finally support their chef?
30:10You guys are killing me down there.
30:12You're bringing the whole kitchen to an end.
30:15And will Scott, the intimidating partner, go too far?
30:19The only person that should be giving orders back here is Aaron.
30:21Is that understood, everybody?
30:23Excuse me.
30:24Did I hear an answer?
30:25Did I hear a yes?
30:27I'd like to hear an answer.
30:30That's coming up on Kitchen Nightmares.
30:34In order to be ready for the relaunch, Gordon's team works all night to make Jack's a more
30:39inviting seafood restaurant.
30:42Now, all night we've been working.
30:43Yeah?
30:44We've made some really nice exciting subtle changes.
30:46It's beautiful.
30:47Let's go.
30:48Let's go.
30:48Oh, check it out.
30:51Very cool.
30:52That's awesome.
30:52This is sweet.
30:53Hey, something, which I can't believe you've never had in here.
30:56I know.
30:57Fun for the kids.
30:58Yes?
30:58A wonderful fish tank.
31:02What do you think of the boys in the ceiling?
31:03Love them.
31:03Those are great.
31:04Huh?
31:04They're so great.
31:05So simple of a core.
31:06Oh, yes.
31:07Look at that.
31:07Look at the metal.
31:08We've got the wall lined with corrugated iron.
31:12So it just modernizes it up, freshens it up.
31:15That looks so nice.
31:16And no more faded wood.
31:18I hated those walls before.
31:20Nice little fresh fish tanks on the wall, yes?
31:23Oh, there's little fish in there.
31:25We've got the little fish tanks along the wall as well, just so when you're sat in those booths,
31:29you can have some fun.
31:30That is great.
31:31I was like, wow.
31:33Especially because I thought the only answer to this place was a bulldozer.
31:36It's incredible how he took something so simple and made it so warm and inviting.
31:41It's great.
31:42Thank you so much.
31:43I'm not as you're very welcome.
31:44Now, you're probably wondering why the rope is on the table, yes?
31:50This is the new menu, yes?
31:53Wow.
31:53Yeah.
31:54And on the back of the menu, you can have some fun with the knots.
31:57Yeah, it's so cool.
31:58Okay.
31:59It'll give the kitchen a touch of time when we get backed up.
32:02How fun.
32:03Yes.
32:03That's awesome.
32:04It's so cool.
32:04Chef Ramsay took it real simple up.
32:07He took a nautical theme we had, he ran with it, and some simple, nice light touches, and
32:11it's great.
32:12I love what he did here.
32:13It's warm.
32:14It feels friendly.
32:14I love it.
32:16Now that the decor has been freshened up, Gordon introduces the most critical change
32:22for this restaurant, a new menu.
32:24Fresh mussels, crab cakes, fresh oysters, the fish tacos, yeah?
32:28Nice.
32:28Post salmon, exactly like last night, fresh, delicious.
32:31I'm glad the whole menu's gone.
32:32I thought that menu was crap when I got here.
32:34Now that it's gone, I'm pretty excited to prepare this food.
32:37My favorites, yeah, fish and chips, yeah, with homemade tartar sauce.
32:41You now stand proudly and announce that Jack's has the best fish and chips in Michigan, okay?
32:46The menu is incredible.
32:48I'm excited to actually be a part of this new restaurant and kitchen where it's needed.
32:53Big night.
32:54We're relaunching Jack's tonight, and we're starting afresh.
32:57People are gonna come back to this place and finally enjoy coming back to Jack's again.
33:01Okay?
33:01We're ready.
33:02Don't it up, yes?
33:03Let's go.
33:03Let's go.
33:04Let's go.
33:05Let's go.
33:10With relaunch night upon them, Jack's not only has a new menu to contend with,
33:14but a winter storm as well.
33:17Cold.
33:18This is crazy.
33:19It's a winter storm, but it hasn't stopped anybody from coming, and these cars are backed
33:22up nearly half a mile.
33:24Now, Jack is back, and if this doesn't work on relaunch night, I'll take that rope and hang
33:28all three of them over the side.
33:30Unbelievable.
33:31me, it's cold.
33:32All right, they open this up.
33:34I like that.
33:36This is gonna keep kids entertained.
33:38I know.
33:39This too, you know, you can tie, you can play.
33:43That's something that I like, you know, everybody loves the new remodeling we did,
33:47so they're having a lot of fun.
33:48I did a figure eight.
33:49I mean, I'm a baby beggars.
33:52I'll have a baby beggars.
33:54I'll have a baby beggars.
33:55Aaron, turn it up now.
33:57Yes, sir.
33:57Turn it up now, yeah?
33:58Yes, sir.
33:58There's no room for error.
34:00I'm the chef.
34:01I need to control my brigade.
34:02How long on chicken wing?
34:04Answer my question.
34:04I'm gonna do my best to be the strongest chef that I can be here.
34:07All right, this has got to go.
34:08What's the steak just for me?
34:10It's really good.
34:11Yeah, the chicken is like the best about me.
34:13I've ever had.
34:14With customers clearly excited about the new Jacks,
34:19the restaurant fills to capacity and the kitchen faces a monumental test.
34:23Okay, sell me a fish taco.
34:27You hear me?
34:28Fish taco, how long?
34:32Let's go.
34:33Okay, I can't talk with nobody listening.
34:36Come on, guys.
34:36Answer him, please.
34:37Fish taco, fish taco, fish taco.
34:41All right.
34:43See, they're dying on grill fry here, man.
34:45With Aaron still fighting to get his staff on board.
34:48All right, so sorry.
34:49There's a little bit of a hold up in there.
34:51Customers who ordered fried food are getting restless.
34:55They know there's a new look, right?
34:56Yeah.
34:56Now we're waiting for the food.
34:58But bear with us.
34:59It takes a couple minutes for the food, please.
35:00How's Chef Aaron doing?
35:03Under massive stress.
35:05Oh, yeah, we'll be fine.
35:07I got food dying.
35:11These guys are cute.
35:12I'm getting buried by grill fry.
35:13I'm not getting any of their food.
35:14Everybody else's food is coming up.
35:16They're burying me.
35:17Grill fry's getting beaten, AJ.
35:19Phil, I need him to coordinate with me.
35:21I need a fish and chip to sell right now.
35:24I can't stress enough that AJ, he has 40 years plus experience.
35:29Of course, I throw him in the kitchen to help us out.
35:32I need two roasted chicken.
35:33Here's coconut shrimp.
35:34Where are all you?
35:36Coconut shrimps.
35:36I don't need coconut shrimps.
35:39When AJ came back here to help.
35:42Here's your poor boy.
35:43Here you go.
35:44Poor boy.
35:44What table numbers are you feeding me, AJ?
35:46Table 41.
35:4741?
35:49AJ, I sold 41 like 45 minutes ago.
35:52OK, never mind.
35:53Man.
35:54You have to communicate.
35:56You have to communicate.
35:57Yes, yes, yes.
35:58Yeah, better than that.
35:59Better than that.
36:00Can't even stand behind the line.
36:02Get a box from the staff and I can't see the show.
36:04I'll be a hot dog.
36:07Unbelievable.
36:07243 customers through the door so far.
36:10Alan's backed up in the kitchen.
36:11He's asked for help.
36:12AJ's gone in there and made it work.
36:13If they're not careful, this place can sink.
36:17Now I will see what's holding up those appetizers, OK?
36:22Coconut shrimp lead F.
36:23How long?
36:24You guys are killing me down there.
36:26You're bringing the whole kitchen to an end.
36:28We're going to have to slow the seating down.
36:30I can't, these guys cannot keep up.
36:31I'm hearing, where's my fries?
36:34Where's my fish?
36:35And then I don't hear it.
36:36It's up in one minute.
36:37I'm up in two minutes.
36:38I wasn't hearing nothing.
36:39So I was like, screw that.
36:41I need that fish taco.
36:42Simple .
36:44Hey, don't talk like that.
36:46Give me the food I asked for.
36:47I don't need to live.
36:48You busy out of this .
36:50I don't want to hear no damn arguing back here.
36:54I hear people screaming at each other.
36:56The only person that should be giving orders back here is Aaron.
37:00Is that understood, everybody?
37:04Excuse me.
37:05Did I hear an answer?
37:05Did I hear a yes?
37:10I'd like to hear an answer.
37:11You guys are killing me down there.
37:18You're bringing the whole kitchen to an end.
37:20With anarchy in the kitchen.
37:22The only person that should be giving orders back here is Aaron.
37:24Is that understood, everybody?
37:26The former silent partner decided it was time to speak up.
37:30I'd like to hear an answer.
37:33Yes, sir, sir.
37:34All right.
37:37That's it.
37:39Unbelievable.
37:40Scott came back here and he showed that he gave a ,
37:43you know, where before I'd never see Scott.
37:46That actually helped me.
37:47Okay, let's go.
37:49I'm looking for a fish taco.
37:53Taco, thank you.
37:54Beautiful.
37:55That's nice looking food.
37:57With Aaron now finally controlling his kitchen,
38:00orders are getting to the customers a lot quicker.
38:02All right, I almost have a smile on my face, guys.
38:05I'm almost smiling.
38:09You love it?
38:13I'm loving the food, yeah?
38:14Yeah.
38:15Keep it going.
38:15Yes, sir.
38:16And more importantly, you've got clarity with your brigade.
38:18I agree.
38:22As dinner winds down.
38:24Thank you, guys.
38:25There's a problem with the night's final order of onion rings.
38:27That look undercooked, way undercooked.
38:29Yeah.
38:30Chef Aaron clearly follows Gordon's advice
38:33and demands quality food and respect from his staff.
38:36Martini, what are you doing?
38:37Smoking a cigarette?
38:38Did you sell those things, those onion rings earlier so you could go do that?
38:41No.
38:41Go look at them.
38:42They're , man.
38:43All night, onion rings have been beautiful.
38:45Look at them.
38:46Touch them.
38:47I was in the back going to the bathroom, man.
38:48Touch them.
38:49I'll drop them again right now.
38:50I can't .
38:52It can't happen.
38:53Good.
38:54Last table of the night.
38:56The food has to be just as good at the end of the night as it is in the beginning.
38:59Holding his staff accountable till the last minute, Aaron is finally acting like a head chef.
39:05Scott.
39:06Yes.
39:07Good job with what you did with the kitchen.
39:08Oh, thanks.
39:11I feel my partners realize that, you know what, I can be a benefit here.
39:16I enjoy it, yeah.
39:18This helped me redeem myself to my partners.
39:21I think that Gordon Ramsay saved my friendship, my partnership, and this business.
39:31I, for the first time in this restaurant, saw each and every one of the owners working their ass off.
39:37None of you were fragmented.
39:39It was together.
39:41We fixed the biggest problem in Jack's, and that was the food.
39:46Now you know what it's like to maintain that.
39:50Tamar, what's the most important thing you've got out of this week?
39:53I got a partner.
39:55Seriously, the most important thing I got out of this week.
39:57What a lovely compliment.
39:57And when I first met you, big boy, honestly, I thought your days were numbered.
40:01The rumors, the crap, and you've turned it around.
40:04We know what we're doing.
40:05If we put our minds together and we work together, we can fill this place.
40:08Absolutely right.
40:09There's only one thing.
40:10Excuse me?
40:12Tamar, I, Bill, we've all admitted that, you know, we kind of put ourselves out there.
40:18AJ never admitted to nothing.
40:21You know, a lot of this was his fault.
40:23I never said I have no fault, and I did the best I can with all the hours.
40:30Let me talk for a second.
40:32On that exact point, you are here way too much to be effective.
40:36I know you think you're effective.
40:37We don't think you're effective at 80 hours a week.
40:41AJ, it would be the most generous thing you could do as a father for his son to
40:50step back, cutting back on the hours and cutting back on the pay.
41:02Not a problem.
41:02Yeah.
41:04Not a problem.
41:05Hope Scott, Bill, and Tamar will see that the hours I put here were needed to run the business.
41:13They probably will see it.
41:14Maybe on my deathbed, they'll confess it, but not before then.
41:20That's hard, that, with that.
41:22That was very hard.
41:22I've been agonizing over that conversation.
41:26It wasn't a personal thing at all.
41:27It was, it's needed for him, too.
41:28He can't be here that many hours.
41:30It's good for everybody.
41:31I can't wait, yes, to get back, yes?
41:33We're bringing you to the gym when you come back.
41:37Take care, Gordon.
41:39Oh, dear.
41:39Good night, guys.
41:40Thank you for everything.
41:41Keep pumping, yes?
41:42Yes, sir.
41:45After Gordon left, in the days that followed, Bill, Scott, and Tamar gave Aaron the full
41:50authority to run the kitchen, the menu, and the staffing.
41:53If you have anybody in here that has to go tonight, you can remove them tonight.
41:57Aaron immediately fired two cooks and brought in two experienced sous chefs.
42:02They don't know the way it was before, and there'll be a new standard set.
42:07And the partners realized, although it was difficult, they needed a new general manager
42:12to take over Jack's, and so they fired AJ.
42:16He let it happen, and what is done, he did to himself.
42:19That's right.
42:19You're right.
42:20I can't put it on me.
42:21You're right.
42:21You're right.
42:22No.
42:22It just sucks that it is, because that's your dad, but you got my support.
42:25Firing my dad is what I need for this place to survive, and he's going to back us up on what
42:31we need to do, just like any father would that loves their son.
42:36We're now moving in the right direction.
42:38We actually finally know what we're doing.
42:40I think it's awesome.
42:40If we do three, four nights like this, it'll be a breeze back here.
42:44Thank you, Gordon.
42:45This was an experience of a lifetime.
42:48The three of us as owners have never been as close as we are right now.
Recommended
42:57
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