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00:00Tonight on Kitchen Nightmare.
00:02I make the best Thai food in the world.
00:03I'm awesome.
00:04Chef Ramsay heads to Stamford, Connecticut.
00:07Same , different town.
00:08To take on Sammy.
00:09I can't believe you're telling me my food sucks.
00:11I honestly think you're out of your mind.
00:13An out-of-control owner who's destroying his restaurant.
00:16Jose!
00:17I don't really give a .
00:18Shut it down.
00:19Don't do luck.
00:20There's only one chief, and that's me.
00:21Sammy is in denial about his food.
00:23The food is bad, yeah.
00:25It's not bad, though.
00:26It's not bad.
00:27It's disgusting.
00:28I don't want you to punch him in the face for talking to me like that.
00:31And even the customers can't escape his wrath.
00:34I don't want you to stick it back in a microwave.
00:36Nobody's talking about microwave.
00:37You're the ones talking about microwave.
00:38You work for a microwave company?
00:40I just wanted to pick her up and throw her out.
00:41That is rude.
00:42With only one week to turn it around,
00:45can Gordon break through to Sammy?
00:47Take your head out, you're getting real with me.
00:49Come on!
00:50Nobody talks to me like that.
00:51Or is this owner beyond repair?
00:53I don't need this to tell me about how I run my business.
00:56Tonight, it's the battle of Gordon versus Sammy.
00:59You look pissed like you're ready for fun.
01:01What all the truth?
01:02I'm tired of this.
01:03I'm tired of this.
01:04Mm-Hmm, you jimmy.
01:05I'm tired of me.
01:08Right here to me.
01:09How are we?
01:10You're ready for fun?
01:11Who will come uno buys them?
01:12Hey, this is sweet.
01:13Like, it was based.
01:14It was funny, George.
01:15But don't be fooling back then.
01:18Get out of me.
01:19This is sweet.
01:20What kind of history of these guys.
01:21Calling bicycles.
01:22Was inside those guys because...
01:24And a platform level were used.
01:25I wanted to make it for fun to stay.
01:26It was beautiful to collect the food.
01:27And a platform.
01:28If that's right, it showed me welcome back.
01:29restaurants.
01:30Smack in the center of town is Sabatello's,
01:33an Italian eatery opened three years ago by its owner,
01:36Sammy Settembre.
01:38Known for his once successful pizzeria,
01:40Sammy has been struggling with this venture
01:42and is only months from closing.
01:45How we doing, guys?
01:46I was eight years old when I started.
01:47I worked at my brother Benny's restaurant,
01:49starting at making pizza.
01:50I always had a dream of a really nice restaurant.
01:53Hey, how are you?
01:54How you doing, man?
01:55I make everybody feel like a superstar
01:56when they come to Sabatello's, because I'm a superstar,
01:58and that's why my name is on there.
02:00It's all about me.
02:01How are you tonight?
02:02Good, thank you. You're welcome.
02:04I've been with Sammy for two and a half years,
02:06and the restaurant was really busy all the time,
02:09and it slowly declined.
02:11And we need some customers.
02:12I know. I can't believe this.
02:13Usually we have a couple of tables.
02:15We have an awesome, beautiful place.
02:17I think the decor is excellent.
02:19I don't know why people are not eating here.
02:20The food is good.
02:22Kills me.
02:23Where is this guy?
02:24It was hard as a rock, and it tastes disgusting.
02:26If you think of something else to complain about,
02:28please get me a bit downstairs.
02:30The nightmare at Sabatello's, it's Sammy.
02:33He can be really nasty.
02:35Don't go to work.
02:37If not, go to home.
02:38You hear me?
02:39Calamari.
02:40To be honest with you, it was edible.
02:42That was about it.
02:43Thank God you have a microphone with you.
02:44I don't want everybody to hear it.
02:46I think that if Sammy doesn't change,
02:48I don't think it would make it another year.
02:51Bye.
02:52Out of here.
02:54Damn, they eat meatballs in here.
02:55Why we put so many meatballs?
02:56Who's your friend of yours?
02:57Man, you guys go bowling together?
02:58My restaurant's a nightmare because my staff
03:01doesn't listen to me all the time.
03:02Why you got to be a big shot with my money, bro?
03:04Be a big shot on your day off.
03:06Thanks, pal.
03:08Let us talk.
03:10I presently have over a million dollars in debt
03:13to this restaurant.
03:14I have a house on the line, and I clean out my savings.
03:18Everything rides on this place.
03:1925 or 125?
03:21125.
03:22You sure?
03:22Sammy is very stressed out.
03:24When I look at him, knowing him for so many years,
03:26I can see a different person.
03:28He's just not as happy as he used to be.
03:30He should have been a male man, I swear to God.
03:32I waited my whole life to step up to this plate,
03:34which is this really nice restaurant.
03:36You know, and if I lose this restaurant,
03:39I lose my life because my restaurant is my life.
03:46As Gordon walks through Stanford,
03:48he catches up on Sabatello's most recent food reviews.
03:52Right, food review, Sabatello's.
03:54Food mediocre, don't get robbed.
03:55The owner is most obnoxious human being I've ever dealt with.
03:58Two-star food at four-star prices.
04:00Here we are.
04:01How are you?
04:02Good, how are you?
04:03Yeah, well, D, thank you.
04:04Let me get you a table.
04:05Maybe go upstairs and have a bite to eat.
04:07Yeah, I'll show you.
04:08Let me get a menu.
04:09I wasn't really nervous when Chef Ramsay came to the restaurant
04:11because I make the best Italian food in the world.
04:13I'm awesome, and it speaks for itself.
04:16I can't wait to look around.
04:17My god, look at this.
04:19Isn't it inviting, nice and warm?
04:20It is nice and warm.
04:22So if the decal's nice and warm, the host is nice and warm,
04:25it must be all about the food, right?
04:27My food is good.
04:28My food is very good.
04:29So what would you recommend for lunch?
04:32My lasagna's homemade.
04:34All this is fresh, right?
04:35Yes, everything else is fresh.
04:36If it's not fresh, we don't sell it.
04:38The soup of the day is a?
04:39It's a wedding soup.
04:40Consists of vegetables and little mini meatballs.
04:43It's really nice.
04:43Actually, they have the best balls in town.
04:46It's awesome.
04:47People love it.
04:48OK.
04:49When Chef Ramsay sat down, the first thing I thought,
04:51man, this guy's going to be surprised.
04:53He's definitely going to do some kind of cartwheels
04:54after he eats his food.
04:55He's got a few items he wants.
04:57So we start off with the soup of the day.
04:59I'm going to try the lasagna that's homemade.
05:02And then finally, I'll finish up with a New York strip.
05:04How do you want that cooked?
05:05Mid-rare.
05:06Thick rare.
05:07Thick rare.
05:08Excuse me, please.
05:09And how long have you been here, David?
05:11Three years.
05:11Three years.
05:12Wow.
05:13Did you put his order in?
05:14Did you put his order in so he could?
05:15I'm talking to him.
05:16I want to make sure he take care of him.
05:17Yeah.
05:18Yeah, that's fine.
05:19OK, so why does he interrupt you like that?
05:23Sometimes in the middle, I'm given like specials.
05:25Oh, I'm sorry.
05:26I've got to bring Dave in there.
05:27But I'm like, I'm talking to the people.
05:29They feel like, what's the matter with him?
05:31Good.
05:32That's not nice.
05:33That's not nice at all.
05:34Tommy, he got no manners, and I think somebody got to teach him how he got to be when he's
05:39working.
05:40Give me first the lasagna, and then you're going to give me the sirloin steak.
05:45Hear what he said?
05:46Make it nice, please.
05:47You got that wedding soup, right?
05:48Yes, yes, yes.
05:49Wow, that was quick.
05:53Lovely.
05:54Mm-hmm.
05:55Mm-hmm.
06:02It's hideous.
06:03Like a mishmash of bits of put together and brought to the boil, and anemic gray meatballs
06:08in there.
06:09Mm.
06:10How was your soup?
06:11Yeah.
06:12That's a wedding soup?
06:13That's to get him in the mood to get married.
06:15I'd rather get divorced.
06:16Oh, my God.
06:17And that's made fresh every day, is it?
06:19Normally, our soups last two days.
06:21Two days.
06:22How could it be the soup of the day when it's soup of yesterday?
06:27And it's sort of, it's bland.
06:29Anyway, hopefully.
06:30Hopefully, the other dishes will be better.
06:33Soup of the day.
06:36Soup of the day.
06:37You said the soup, the soup is bland, it's not good?
06:43That soup was two days old, but that doesn't mean it's garbage.
06:47You know what I'm saying?
06:48Who is he, a health department critic?
06:50Oh, my God.
06:51Chef, you said the soup is not good.
06:53Well, I can't throw the soups out.
06:55That's the rules.
06:56What I want you to do is take two lasagnas out, put them in the mic.
07:01Make sure the lasagna's nice and hot, Manny.
07:03I told him it's my homemade lasagna, my signature item, okay?
07:05Do the right thing.
07:06Lasagna, please.
07:07Manny, I dished one.
07:13Wow.
07:14Here's your lasagna.
07:15Homemade lasagna.
07:16Oh, .
07:17Look at that.
07:18Someone drop it.
07:30Here we've got, like, white bits of chicken or veal.
07:33But there seems to be something slightly synthetic and plastic inside that tastes absolutely hideous.
07:39If that is homemade, I'll dance in this restaurant tonight, start balling naked.
07:44That is not homemade.
07:46Holy crap.
07:47With the steak.
07:49What is that in there?
07:50That's the ground beef.
07:52That's beef.
07:53It looks like canned dog food.
07:55Ask the chef where the recipe's from, if it's homemade.
07:58We're going to store a recipe de la lasagna.
08:00Which one?
08:01Which one?
08:02Which one?
08:03You want to know if it's a homemade lasagna, where you get the recipe?
08:04My mother.
08:05And where you put ground beef, and what was the...
08:06Because it's a Thai lasagna, it's not a Chinese lasagna.
08:10It's a tough steak, not seasoned, greasy.
08:28The food is consistent.
08:31Consistently poor.
08:33What a shame.
08:34OK.
08:35I'm done.
08:36That's full of grease.
08:37Where do the steaks come from?
08:39Who buys them?
08:40Is that Sammy?
08:41Yep.
08:42The food is really, really bad in all aspects.
08:46We've been trying to tell this Sammy for a long time.
08:49But, of course, because we are the employees, they don't listen.
08:53Having had a good taste of some bad dishes, Gordon heads to the kitchen to meet with Sammy
08:58and head chef Jose.
08:59Hey, guys.
09:00How you doing?
09:01Let's go through it together, shall we?
09:03Yeah?
09:04Soup was hideous.
09:05How old was that soup?
09:06The soup has been like three days with me, yeah.
09:09Three days with you.
09:10Yeah.
09:11It tasted like it.
09:12It tasted disgusting.
09:13Bland, and everything was cooked to .
09:16The lasagna, let's quickly go on to that.
09:18That was unique.
09:19Uniquely .
09:23That's homemade.
09:24Where is it?
09:25Lasagna is over there.
09:26Yeah.
09:27Can you get me a portion?
09:28Why was it dry in the middle of the sauce?
09:29Sure.
09:30We proportion it.
09:31We cut it.
09:32It's frozen.
09:33He says it's frozen.
09:35How old is that?
09:36That's the lasagna I make the last week of the party.
09:38We make three trays of lasagna at a time, and then we proportion them, and then we freeze.
09:42We take some up as we need.
09:43OK.
09:44So it's not fresh.
09:45That's what I'm trying to say.
09:46It doesn't mean it's bad.
09:47It doesn't mean it's bad.
09:48I'm Italian, man.
09:50Here's a guy from Scotland.
09:51What the you know about lasagna?
09:53Does any chef throw food away if it's not bad?
09:55Answer that, Mr. Ramsey.
09:56Any chef?
09:57Yes.
09:58Hello?
09:59Are you going to throw it away?
10:00Should I answer it, or are you going to ?
10:01No, tell me.
10:02Go ahead, tell me.
10:03Are you getting upset now?
10:04No, not at all.
10:05Not at all.
10:06A little bit, maybe.
10:07Every chef I know makes lasagna fresh every day.
10:10When Chef Ramsey started critiquing, telling me all these bad things about my food, I felt like,
10:14what does this guy have, his mind?
10:15Then the biggest disappointment was the steak.
10:17Who buys the steak?
10:18That's the toughest steak I've ever eaten.
10:19I dropped down on the steaks because my business has dropped.
10:22It was a choice steak.
10:23It's not my black angus.
10:24You're right.
10:25I love the way he got excuses for everything.
10:27I couldn't do anything right.
10:28He was amazing.
10:29It was very hard for me to swallow.
10:31I couldn't believe it.
10:32He said everything I did was wrong.
10:33You're very pumped up.
10:34Have you ever thought?
10:35I am pumped up, because I believe we have good stuff.
10:37Yeah.
10:38Are you asking me or telling me?
10:39I'm telling you.
10:40I think maybe you walk up on the wrong side of the bed.
10:43I get out the same side of the bed every day.
10:45I know what the I'm talking about.
10:46And that food was bland.
10:47I can't believe you're telling me my food sucks.
10:49I can't believe it.
10:50I honestly think you're out of your mind.
10:53It ain't.
10:54There's nothing wrong with it.
10:55Yeah.
10:56There's nothing wrong.
10:57I think you're a little too critical, over critical.
10:58The minute you get down off your high horse and start understanding what the wrong with
11:01this place, then we might have something compatible to work with.
11:04Are you finished?
11:05Are you done?
11:06Am I done?
11:07I can't believe it.
11:08I've just started.
11:09Unbelievable.
11:10OK.
11:11I was going to clear my head.
11:12I wanted some .
11:13I need some fresh air.
11:14Yeah.
11:15Want me to show you where the door is?
11:16Nah, I'll go through that one there.
11:18Thanks.
11:19He critiqued the out of me and just like really broke my .
11:22This guy's out of control.
11:23You know, I think someone needs to put him in line.
11:25Let me tell you something, man.
11:26For a guy to talk like that in front of me like that, I can't believe it.
11:29And he's still alive?
11:30And we didn't shoot him?
11:31Kill that guy?
11:32Coming up, the battles intensify.
11:36What the is that?
11:37Between Chef Ramsay and Sandy.
11:39That is chicken novella.
11:40It's cooked halfway.
11:41Hey, .
11:42And Gordon is shocked when Sammy takes on a customer.
11:45Wait, you stick it back in a microwave?
11:46All right, put it in the microwave.
11:48Nobody's talking about microwave.
11:49You're the ones talking about microwave.
11:51Do you work for a microwave company?
11:52And later, a brawl with Gordon.
11:54They finally push Sammy over the edge.
11:57Do me a favor.
11:58Take your head out of your and get real with me.
12:00Nobody talks to me like that.
12:02You look pissed like you're ready for a fight.
12:04What the ?
12:05Shoot the tire!
12:09.
12:10After a night filled with Sammy's excuses, Gordon decides to take a closer look at the kitchen.
12:18Right.
12:19Right.
12:23This place is spotless.
12:25Absolutely spotless.
12:27Amazing.
12:30What the ?
12:35Raw chicken and cooked chicken.
12:39Where's Sammy?
12:40What the is that?
12:42What is that?
12:43It's called chicken novella.
12:44When were they cooked?
12:46Sunday we do those chickens.
12:48Can you get me Sammy, please?
12:50Yeah?
12:51out.
12:52Same , different town.
12:55Sammy, have a quick look around the kitchen.
12:58Yeah?
12:59The place is spotless, yeah?
13:01Very clean.
13:02Kitchen's immaculate.
13:03We try.
13:03Unfortunately, the is in the fridge.
13:05What's this? Have a look at this.
13:06That's not the way we cook, is it?
13:08What have we got?
13:09Chicken franceses there, cooked, sat there, yeah?
13:13And what's the matter with?
13:14What's the matter with?
13:15What's that set next to?
13:16That's grilled chicken marinade.
13:18We do it for sandwiches and for salads.
13:19That's raw chicken, Sammy.
13:21We can't put them close by each other?
13:23Oh, come on.
13:25I know you want to mouth off and tell me how wrong I am
13:28and I'm a meatballer, but that's appalling.
13:30What's this here?
13:32It gets worse.
13:33What the is that?
13:34Why is it cooked?
13:35Because we have to make it raw and bake it in the oven.
13:37It's going to take too long.
13:38The customers are not going to wait.
13:39They're going to leave.
13:40Well, customers aren't here, so how can they leave
13:42if they're not here to begin with?
13:44It's a nice dish.
13:45People like it.
13:45It's .
13:47No, no, no.
13:48It comes in like it doesn't stink.
13:49And I was trying to be prepared, but he gets my blood rolling,
13:52and he's out of control.
13:53Can you do me a favor?
13:54Can you get rid of the cooked meat and put them with cooked meat
13:57and the raw meat with raw meat before we kill someone?
14:00He's right. He's right.
14:01I'll give back.
14:02I'm dying.
14:02Holy crap.
14:04You know that, bro.
14:06Jose, you're killing me.
14:07My kitchen staff, they're not doing their job.
14:09Everybody wants to do something their own way,
14:11and there's only one chief, and that's me.
14:13Oh, my god.
14:20Four for dinner?
14:20Yeah, please.
14:21Main course, I've got to stuff the mayo sauce,
14:23stuff with a crab bean.
14:24The New York street.
14:26Yeah.
14:28Dinner service night is going to be outstanding.
14:31And I want to show Chef Ramsay that we really
14:33do know how to make good stuff.
14:35Jose, I'm waiting for table three.
14:37Is that sole almost ready?
14:38Thank God.
14:42What's this sole stuff with, Jose?
14:44I do vegetables and imitation crab meat.
14:46Imitation crab meat?
14:47Yeah.
14:48Why imitation?
14:50Crab meat's too special.
14:54I like fresh stuff in the house.
14:56Jose don't let me do it.
14:57And everybody got to follow what he says.
14:59How, uh, how can we have a special on a sole
15:02stuff with fake crab meat?
15:03No, it's not all fake.
15:04We, we, uh, Jose, you, you told me that the crab meat's fake?
15:07Crab meat.
15:08I can't wait what kind of you're going to come back with now.
15:12No, no at all.
15:13Normally, we do put the lump crab meat.
15:15We do.
15:16$28.
15:16You taking the out of Semper.
15:18We all make mistakes.
15:20You know, maybe I cut some corners.
15:21But don't call me a liar or a cheat or a dishonest guy.
15:24I wouldn't be this far being a liar, cheating, dishonest.
15:27So I think you should take it back.
15:28You're making me look horrible in front of this guy.
15:30You're my number one guy, right?
15:33Son of a bitch.
15:34I don't want the fish.
15:34That's not good.
15:35OK.
15:36Excuse me.
15:37I'm getting this.
15:39I'm sorry.
15:40I got it.
15:41OK.
15:42I'm sorry.
15:44What's the matter with this?
15:47You say it's not fresh.
15:48You say it's not good.
15:49Well, it's watery.
15:50I don't want to know the taste.
15:51I'm bad.
15:52I'm bad.
15:54Not bad, though.
15:55It's not bad.
15:56It's not bad.
15:57Oh, no.
15:58Come on.
15:59He splits it out.
16:00It's not bad.
16:01You're delusional.
16:02No, no.
16:03It's not.
16:03It's not.
16:04It's mushy.
16:05It's watery.
16:06It's baked.
16:07And it's disgusting.
16:08You'll jump them down like a big baboon and go,
16:10oh, it's good.
16:11Woo!
16:13I didn't make great food.
16:14If I didn't make great food, I wouldn't be here.
16:15So for this to tell me that I'm not doing good,
16:18it didn't really piss me off, to be honest with you.
16:22Watching this restaurant perform is embarrassing.
16:25Fake crab meat inside a stall.
16:27It's pretty obvious.
16:27It's become the appendix of restaurants in Stanford.
16:30You just want to get rid of it and get it out.
16:34Bollocks.
16:35It's all red.
16:36I don't know how the lamb is supposed to be.
16:39What's everything?
16:40I think I'd like to have it just a little bit more done.
16:43A little more?
16:44A little more?
16:44Yeah.
16:45OK.
16:46What's the matter?
16:48What's the matter?
16:49What's the matter?
16:50A little more?
16:51A little more?
16:52What's wrong on it?
16:53Cloud in the middle.
16:54All right, put it in the microwave.
16:55Just put it in the microwave.
16:56Put it in a minute and a half.
17:02No rack of lamb?
17:03No rack of lamb right now.
17:04It's cooked perfect, or do you need it more?
17:10I kind of got the idea that maybe someone just took this plate,
17:13because the plate's pretty warm.
17:14I mean, we're just sitting back in the microwave instead of putting
17:17the lamb shells back into a pan.
17:19A little more?
17:20Yes.
17:22What's the matter with it now?
17:23What's the matter with it now?
17:24What's the matter with it now?
17:25He said, get a one and bust the mother .
17:27Now, wait, let me see.
17:28Now it's too much cooking for it.
17:29It's too rare, and now it's too much?
17:31How do they want the meat the first time?
17:33Oh, my gosh.
17:35How do they want it cooked?
17:36Sammy, I don't know.
17:37I'm going to go ass to leave you here now.
17:39With food now coming back, it's a perfect opportunity
17:42for Gordon to witness Sammy's customer service skills.
17:45How did you want your meat cooked?
17:47Do you want it rare?
17:48How do you want them?
17:49I want it in medium rack.
17:50So can we make you another one?
17:51Will you wait, or you don't want it at all?
17:52I'll wait, but the thing is, is I don't wait
17:54to stick it back in a microwave.
17:55No, we're going to throw that out and make you a new one.
17:57Nobody's talking about microwave.
17:58You're the one that's talking about microwave.
17:59They came out of a microwave.
18:01Otherwise, they wouldn't be, like, exuding.
18:03Do you work for a microwave company?
18:05You know so much about a microwave.
18:10Unbelievable.
18:11Unbelievable.
18:12Get the out of here.
18:14I told her to take a hike.
18:15That is rude.
18:16To speak to the customer.
18:19Here, lady.
18:20Taste it, Sammy.
18:21Told me you went to a microwave?
18:23You want to make it?
18:24Let her wait.
18:25Let her wait now.
18:26I don't know if this lady wanted a free meal or whatever.
18:28I thought it was a total nightmare.
18:30I kept my composure.
18:31I wanted to kill her, and I didn't.
18:33Jose, it's not your fault.
18:34The lamb is tough.
18:35If you have tools to work with, of course you're going to create food.
18:39Here's the lamb, Marco.
18:40Bring it to her.
18:41Come on, I'm going to follow you.
18:46No, wait, wait.
18:47We're not done yet.
18:48I want to see you cut into it.
18:49How is it?
18:50Is it still too rare?
18:51You know what?
18:52I'm done.
18:53No more chances.
18:54Unbelievable.
18:55Unbelievable.
18:58Oh, my God.
18:59I just wanted to pick her up and throw her out.
19:01There's a right way and a wrong way of handling something like that, and she was totally wrong.
19:04She sends it back three times asking her, how does she want to cook?
19:07Go out there and apologize to her.
19:08I don't want to apologize.
19:09Sammy.
19:10I don't give a to go.
19:11I'm sick of it.
19:12Go out and apologize to them.
19:13I'm actually really embarrassed that he made a scene with one of the customers tonight.
19:17Regardless of what happened, the customer is always right in a customer service business.
19:22So mad, it sucks.
19:26I'm like so upset inside.
19:28I'm fumigating.
19:29Tonight you look like a .
19:32A real job tonight.
19:33You know something?
19:34Don't even make it none of us.
19:35Shut everything down and forget it.
19:37I don't really give a .
19:38Shut it down.
19:39Let me do nothing.
19:43It was one of the worst nights of my life, and I wanted to strangle the customers tonight.
20:06I wanted to strangle my guys, especially in the kitchen, everybody.
20:10It was just a total nightmare.
20:11It was a mess.
20:12Ladies, thank you very much.
20:14Thank you guys.
20:15I'm sorry.
20:16That's all right.
20:17It's not your fault.
20:18Thank you for being so understanding.
20:19I really appreciate it.
20:21I'm the person that apologizes for Sammy because he won't do it.
20:25And I don't want his reputation to be any worse than I guess people already see it.
20:31I can't believe it.
20:32I can't believe it.
20:33All the time he does the same story, all the time the same problem.
20:39Sammy, he don't care.
20:40I'm lost.
20:41I feel so mad.
20:42I feel so hurt.
20:43I can't get my staff to listen.
20:45I feel like running away, to tell you the truth.
20:48After an unusual evening in which Sammy shut down his own restaurant, Gordon has now confirmed
20:53the source of the problems at Sabatello's.
20:5658 customers we served.
20:59Not 108.
21:005-8.
21:01I've never seen 58 covers done in such a difficult way.
21:05You know that?
21:06Is that normal for you to go into the kitchen like that and talk to them like that?
21:09If I didn't go in there at all, forget about it.
21:11We wouldn't have 20 entrees come back.
21:13You've got no right, as an owner, to be so selfish and start picking on staff or blaming customers.
21:20The problem is with you.
21:23Come on.
21:24Are you serious?
21:25You agitate customers.
21:26You agitate staff.
21:27Why are you so negative?
21:28What do you mean negative?
21:29What do you mean negative?
21:30I try to keep these guys happy.
21:31I was in there.
21:32That's happy?
21:33Are you kidding me?
21:34Guys are making mistakes like that.
21:35You've got to go back to school.
21:36You said that all this is about me.
21:38The way the place is going wrong.
21:40Nobody talks to me like that.
21:42People come here because of me.
21:44People love my food.
21:45Sammy, I'm here to help.
21:47I see a guy that's passionate about running a restaurant, but clueless.
21:50You're the hardest individual to work with, my friend.
21:53And each and every one of your staff are scared to tell you that.
21:56You handicap the kitchen, a menu far too big with two cooks in there.
22:00And you've got such imitation material on here.
22:04They can't cook it.
22:05What do you mean imitation material?
22:07That steak's not Black Angus, 1855.
22:10We used to carry Black Angus.
22:12It's what you're charging for now, Sammy.
22:14It's not about what you used to.
22:16$28 for a stuffed rolled fillet of salt with fake crab.
22:21Hey, you don't .
22:24Yeah, I made some mistakes.
22:26I cut a couple corners.
22:27Why?
22:28I'm in a tough spot right now.
22:29What the you would do it to, no?
22:31Look at the level of false advertising on your menu,
22:33and stop taking the piss out of you and Stanford.
22:37Did you forget anything?
22:39That's it?
22:40So all this is about me?
22:42Of course it is.
22:43I've got to rethink.
22:45I've got some ideas and some plans.
22:47I've got to get going quickly.
22:49But I want you to do one thing.
22:52What's that?
22:53Take your head out of your .
22:55Get real with me.
22:57OK.
22:58I'll see you in the morning.
22:59Good night.
23:00Stop him .
23:02I don't need this to tell me about how I run my business.
23:06Don't tell me that all this is because of me.
23:08He's full of .
23:10I didn't like that.
23:11And next time that I see him in person, I'm going to tell him.
23:21It's a new day, and Gordon has come up with a plan
23:23to get Sammy back on track.
23:25How are you?
23:26Good.
23:27Yeah, I'm good.
23:28Sit down.
23:29You look pissed like you're ready for a fight.
23:30Do you think I'm here to fight?
23:32No.
23:33I don't.
23:34I think you have good intentions.
23:35You're a tough guy to get through to.
23:38I know.
23:39I know.
23:40You've got this defense mechanism that no one seems to break down.
23:44I came in early this morning to sort of talk to you,
23:47to sort of try to get through.
23:49So I want you to take me back to the beginning.
23:53I need to know more about Sammy 10 years ago.
23:56You ready?
23:57Yes.
24:00Holy mackerel.
24:02How did you get this picture?
24:03Because I had these under lock and key.
24:05That's the bit I like at the bottom.
24:07I'm in my own business, succeeding by 35.
24:09I always loved the restaurant business.
24:11Working for my brother since I was small.
24:12Nine years old making dough to making sandwiches
24:14and eventually making pizza.
24:16Which brings me into this.
24:17Oh my god.
24:18My brother Benny passed away seven years ago.
24:20Actually get me all choked up here.
24:22This man's a hero in your life, right?
24:24He's the one that really got me motivated.
24:25I love him.
24:26He was like more of a father.
24:27I mean, I would do anything for him.
24:28He was awesome.
24:29Did you miss him?
24:30Totally.
24:31Because like now I would love to call him and ask for some advice.
24:35It's like I don't know where to turn.
24:36It all has to come from me.
24:37I'm like a bombarded everywhere.
24:39I can't believe you got that picture.
24:40There you go.
24:41This was a huge success, this thing.
24:43That's how I made my money.
24:45That's how I bought my house in Greenwich.
24:47That's how I got this.
24:48Now I feel like everything is draining me.
24:51I'm trying to keep this afloat.
24:52It's not a little place anymore.
24:53Over there was smaller overhead.
24:54I had less people.
24:55Maybe I had more control over it.
24:56Now it's like, I don't know.
24:57Look at that.
24:58You remember that day like it was yesterday, right?
24:59Yes.
25:00That restaurant gives students a taste of a career in the kitchen.
25:03They loved it.
25:04That's you in mentoring, tutoring, prolific position.
25:08Now look at the way you were dealing with your staff and your customers last night.
25:11And you know, it's night and day.
25:13And that's where I need to connect with my friends.
25:16I don't know.
25:17I don't know.
25:18I don't know.
25:19I don't know.
25:20I don't know.
25:21And that's where I need to connect.
25:23In there.
25:24That Sammy.
25:25Not today's Sammy.
25:27I need your support.
25:28But more importantly, I need to get you back in love with the restaurants.
25:32OK.
25:33Listen, you got my word.
25:35Not 110%.
25:36I'm going to give you 220%.
25:38I want that same feeling back.
25:40I want to be that same Sammy.
25:42It's sad that I wait this long.
25:44Please.
25:45Thank you for your talk.
25:47I'm sorry.
25:48Chef Ramsay, and what he did really opened up my eyes.
25:50I feel like, um, something's brewing.
25:53Something's going.
25:54Something's moving.
25:55It's the best thing I've felt in a long time, to be honest with you.
26:03Now that Sammy is focused once again, Gordon has begun to make some menu changes for tonight's
26:08dinner service.
26:09Straightforward lasagna.
26:10First off, a small amount of bolognese sauce.
26:13Two nice love.
26:14Little bit of mozzarella in the middle.
26:15Heavy ricotta on top.
26:16Nothing gets put in the freezer.
26:17In the oven now.
26:18OK.
26:19So we'll do a grill filet mignon.
26:20Table side.
26:21Little bit of thyme on there.
26:22And we're going to roast it now in the oven.
26:23There she goes.
26:24Some potatoes.
26:25And Brussels sprouts.
26:26Now that Gordon has shown them how to prepare tonight's specials, he is looking for the
26:31front of the house to create some excitement in the dining room.
26:32Here we go.
26:33Two nice slices.
26:34Not thin slices.
26:35Up.
26:36Lift.
26:37Bang.
26:38And away.
26:39And present.
26:40Great.
26:41This is just one small measure of you personally reaching out and doing something different here.
26:45Salvatel's has never done table side.
26:46So we're excited about it.
26:47Actually, I'm very excited.
26:48I got my confidence back.
26:49I got my back.
26:50I got my lasagna back on track.
26:51It's going to be great tonight.
26:52With news that Gordon Ramsay is in town, Salvatel's is busier than it has been in years.
26:57But only time will tell if we'll see the volatile situation.
27:00It's a great pleasure of you personally reaching out and doing something different here.
27:03Salvatel's has never done table side.
27:04So we're excited about it.
27:05Actually, I'm very excited.
27:06I got my confidence back.
27:07I got my back.
27:08I got my lasagna back on track.
27:09It's going to be great tonight.
27:10With news that Gordon Ramsay is in town, Salvatel's is busier than it has been in years.
27:15But only time will tell if we'll see the volatile situation.
27:19You'll see the volatile Sammy or the personable friendly Sammy.
27:22I'm going to totally have an awesome night tonight.
27:24When people walk out tonight, they're going to be thinking, wow, is that Sammy?
27:28What a difference.
27:29We got two specials for tonight.
27:31We got a nice big lasagna.
27:33Also, I got a nice black anguished filet mignon.
27:36You don't even need a steak knife, by the way.
27:38I tried the filet mignon.
27:39OK?
27:40Take your time.
27:41I'm very excited for tonight.
27:42I feel comfortable to go to the tables and sell the food.
27:44We're going to get, yeah, the filet.
27:47How are we doing, Jose?
27:48You do that 13?
27:49Table 13?
27:50And what about 15?
27:51You had one for 15, which is three?
27:54This man has to talk.
27:56He doesn't open up at all now.
27:57I know.
27:58I know.
27:59In one hour's time, we're going to be .
28:01Look, Jose, come on, man.
28:02Help me out.
28:03Don't rush me to get the table out.
28:05When you rush, nothing is good.
28:08Thank you, bro.
28:09All right, up the stairs, please.
28:10Be careful.
28:11Is this medium?
28:12Actually, you know what?
28:13That's really rare.
28:14I know.
28:15Want me to cook a little more?
28:16Yes.
28:17That's what I thought.
28:18I'm sorry.
28:19No problem.
28:20Just give me a few minutes, all right?
28:22Oh, no.
28:23The medium, not medium rare.
28:24Oh, come on.
28:26For sake.
28:27It's supposed to be medium, bro.
28:28Come on.
28:29Don't let me down, Jose.
28:30Come on.
28:31Quick.
28:32Come on.
28:33Quick.
28:34He's, like, completely behind already.
28:36Hi.
28:37My husband's steak is raw inside.
28:41Do you want me to cook some more?
28:42Yeah.
28:43Take a minute.
28:44Okay.
28:45You're welcome.
28:46Want a little cooked or more?
28:48That's medium.
28:49I asked for medium.
28:50Put this back in the room, medium.
28:51Medium.
28:52No.
28:53No.
28:54What happened?
28:55What's that medium next thing?
28:56What's it say on the ticket?
28:57It said medium.
28:58Just read the ticket, pal.
28:59It's very simple.
29:00After service started out with a very cool, calm Sammy.
29:03Problems in the kitchen have brought out the old Sammy.
29:06He's doing the middle line.
29:08He's serving it up.
29:09I'm tired of excuses.
29:11I'm taking all the blame here.
29:12I look like a .
29:14This whole down, I'm tired of it.
29:16Jose is not communicating, trying to do everything himself,
29:19and turning snow in the restaurant down, and making me look bad,
29:21and making me go under.
29:22I am not going to let that happen.
29:23Jose, just make the food, damn it.
29:26Unbelievable.
29:30Jose, just make the food, damn it.
29:33Although Sammy may have been the main cause of the problems last night.
29:37You don't lose, I lose.
29:38I lose everything here.
29:39Tonight, head chef Jose and the kitchen staff have dug a hole for the restaurant that is virtually impossible to get out of.
29:46You guys are not communicating.
29:47That's all.
29:48He's sort of saying, push down and see what ticket.
29:50Ask him, what are you working on?
29:51Yes, sir.
29:52Call me.
29:53Let me know that you hear me.
29:54Yes, Sammy, I got it.
29:55I don't know you're listening.
29:56It was just a total nightmare.
29:57It was a mess.
29:58It was a real mess.
29:59Nobody had their act together.
30:00Nobody knew what they were doing.
30:02We kept getting in the weeds.
30:03We kept getting behind.
30:04Do you want this to look well done?
30:06Yes, possibly.
30:09Out in the dining room, the customers continue to feel the effects of the problems in the kitchen.
30:14You want me to cook a little more?
30:15A little bit more would be good.
30:16Sure.
30:17For you, it's fine.
30:18I know you said you had a hard time doing everything.
30:20I'm me.
30:21Don't worry.
30:22Thanks.
30:23No problem.
30:24What's wrong?
30:25Say medium.
30:26I don't know.
30:27Hey, come on.
30:28Now.
30:29Hey, now, listen.
30:31You've got to listen to me now.
30:33It's not good enough, Jose.
30:34Medium requested.
30:36No more excuses.
30:37Come on.
30:38We've got to communicate better.
30:39Otherwise, I'm going to lose my shirt.
30:40Everything I've ever worked for is being shot down the tube and being laughing stock of Stanford.
30:45Who the wants that?
30:46We've been here for hours.
30:48I'm hungry.
30:49Lata, you hungry?
30:50Yeah, we're hungry.
30:51Jose, let him do the vegetables.
30:54Damn it.
30:55Man, you don't let Jose do all the work.
30:57Because it's too slow.
30:58We're losing everything here.
31:00Speak Spanish.
31:01Talk to me in Spanish.
31:02I don't care.
31:03Yo, can we do 61?
31:04I can't.
31:05It's not cooked.
31:06Let me out.
31:07Do 63.
31:08Don't even finish the tickets you have in front of you.
31:10Don't even grab these tickets.
31:11Do 63.
31:12Get it going.
31:13It's going already?
31:14No, we need it now.
31:15We need it now.
31:16You got it going?
31:17It's coming now.
31:18Yeah, we need it now.
31:19Jose, we can't keep these people waiting.
31:21You're better than that.
31:23Jose, die.
31:24There we go.
31:27I'm sure.
31:29It was a disaster today.
31:30This is one of the worst nights I've ever had.
31:40Yeah, sit down.
31:41Another night, another rough service.
31:43And Sabatello's is clearly running out of time.
31:46The big issue here is the kitchen.
31:49You have had a relationship with that guy for 13 or 14 years.
31:54It's like a married couple, yeah?
31:56You've switched off from each other.
31:58You bark.
31:59He ignores.
32:00I'm not happy with him.
32:01You know something?
32:02I have been too lazy letting him do everything.
32:06Not checking up on him.
32:07I'm really starting to open up my eyes.
32:08I can't count on this guy anymore.
32:10Well, I can't count on him.
32:12And tonight, I thought it was going to be so easy with steaks.
32:14You send a media out of the rear.
32:16Every rib came back rear.
32:17And he cooked steaks.
32:19I'm glad you see it.
32:20I've got to do something different.
32:21You're absolutely right.
32:22The more comfortable I get with this ,
32:24the more they take advantage of me.
32:26But I'll be honest with you,
32:27he doesn't step off to the plate tomorrow,
32:29let him go get somebody to place it.
32:31It breaks my heart.
32:32What all the truth?
32:33I'm tired of it.
32:34That's what pisses me off.
32:35That is exactly what I wanted to hear in the middle of service.
32:38I'm not going to count on Jose doing the job anymore.
32:40Just sit back and let this guy do what he want.
32:42It ain't happening.
32:43It's either I make changes now or I fail.
32:45I don't want to fail.
32:49After witnessing two failed dinner services,
32:52Gordon spent the night devising a plan
32:54to alleviate the problems in the kitchen.
32:56Let's discuss menu.
32:59OK.
33:00There we are.
33:01Wow.
33:02Now, the secret behind this is we're going
33:04to streamline the menu.
33:05We've increased the meat.
33:06We've brought down the appetizers.
33:08The greens, the sides, desserts.
33:10Look at the size of the menu, Jose.
33:11That is done to the maximum ability of what we've got to cook out of from downstairs.
33:16This new menu is going to be more better for us to knock all the food out.
33:21It's going to be easy for me.
33:22Tomorrow, we're going to relaunch this restaurant as a unique Italian steakhouse.
33:27Sammy, what do you think?
33:28I'm blown away by it.
33:30We're an awesome menu.
33:31It's so much nicer.
33:32It's smaller.
33:33It's more attractive.
33:34Got some really nice entrees there.
33:36Really awesome.
33:37Change it to an Italian steakhouse totally made a lot of sense because I have too much competition.
33:42I think now we have something to show people.
33:44We're oozing quality, freshness, great steaks, great wine.
33:48Happy?
33:49I'm excited.
33:50Lauren?
33:51Excited.
33:52OK, good.
33:53I was very nervous.
33:54I had a lot of doubts.
33:55But after seeing the menu, I'm not so nervous anymore.
33:58I feel more confident and so prepared now to do something different.
34:02Let's go.
34:05Coming up.
34:06Everybody make their food like that.
34:07If not, it's not acceptable.
34:08With the relaunch upon them, will the kitchen be able to handle the new steakhouse menu?
34:15I'm not on that side tonight.
34:17Come on.
34:18Can Sammy keep his cool under pressure?
34:20Oh, my gosh.
34:21Son of a bitch.
34:23Will Jose step up?
34:25Come on, Jose.
34:26Or could this be the night that finally sinks Sammy's ship?
34:30Right now?
34:31I don't know.
34:32I don't know.
34:37With the relaunch dinner just hours away, Gordon meets Sammy and the staff to introduce the new dishes on the menu.
34:43OK.
34:44Entrees.
34:45This is our selling point.
34:46The bestecca.
34:47We've seen that.
34:48It flew out of the kitchen.
34:49OK.
34:50The 14-ounce Boney New York steak.
34:52Look at it.
34:536-ounce filet mignon, grilled lobster tail.
34:55That, for me, is the heartbeat of this restaurant.
34:58If we can establish that kind of excitement with our Italian steakhouse, everything else will follow suit.
35:04That's our jewel.
35:05Dig in, have a taste, get familiar with it, and push it.
35:08Unbelievable, right?
35:09Try it.
35:10Chef Ramsay's menu compared to my menu is totally different.
35:14Mine was old school.
35:15Look at the way it's perfectly cooked.
35:16Chef Ramsay's menu is so innovative, so different, so new.
35:20I like it.
35:21And I should have changed it a long time ago.
35:26Can I tell you right now?
35:27I want you, everybody, to make their food like that.
35:30If not, it's not acceptable.
35:31See the way it's over there?
35:32Yeah.
35:33I want it to be the same all the time.
35:34Yeah.
35:35Right?
35:36And the appetizer, I want it to be the same.
35:37I told Manny, too.
35:38And I'm telling you.
35:39Because you know something, man?
35:40I can't be nervous anymore, worried if I'm going to keep this place.
35:43I'm not going to keep it.
35:44I'm going to lose it.
35:45Hear me?
35:46All right.
35:47That's enough.
35:48This week, with this guy, unbelievable, man.
35:49Really opened up my eyes.
35:50Yeah.
35:51Not to just do the same thing over and over.
35:53And look what we got.
35:54Nobody giving me fresh ideas.
35:55Nobody helping me out.
35:56Listen to what this guy did.
35:57Thank God this guy came.
35:58God bless this guy.
35:59You know that?
36:00It's my fault.
36:01You know that?
36:02Sitting on my ass, not trying to make a change.
36:04Yeah.
36:05OK?
36:06Tonight, I'm counting on Jose.
36:08The kitchen has to function better.
36:10It has to happen in the kitchen.
36:12I want it to work.
36:17With a brand new menu and a community willing to give
36:20Sabatello's another shot.
36:21Hi.
36:22How are you?
36:23Good.
36:24He's got some awesome specials tonight.
36:25Homemade lasagna.
36:26It's now up to Sammy to show what he's made of.
36:28OK?
36:29And also, the filet mignon is really good.
36:30I am so excited about tonight.
36:32Actually, I'm nervous and excited.
36:34But it's a good nervous.
36:35It's like having little butterflies before you go on stage.
36:37What I recommend from the grill is the bistecca.
36:39It's delicious.
36:40With the restaurant now focused on being an Italian steakhouse,
36:44Jose's ability to cook meat is put to the test.
36:47Come on, Jose.
36:48We're grilling steaks and we're cooking to order, yes?
36:51Show me it can be done, yeah?
36:53Big night.
36:54Got to talk.
36:55I got it.
36:56I got it.
36:57Coming up.
36:58We're going to split the bistecca.
36:59How do you like it?
37:00Immediately and while it's good.
37:01OK.
37:02Big, big, big night tonight.
37:03It's relaunch night and a couple of questions unanswered.
37:06Can Sammy run the restaurant the way it should be run?
37:08And can Jose deliver on a menu that can possibly save this restaurant?
37:11Right now, I don't know.
37:13Welcome to Salvatelos.
37:14This is so good, it's like M&M's going to melt right in your mouth.
37:17Wow, thank you.
37:19Enjoy, sir.
37:20Guys, enjoy.
37:21I told you guys, this is our last hurrah.
37:23If we don't do it tonight, I'm going to lose everything that I work hard for,
37:26my family, responsibility to the community, everything.
37:30All right, I like the six ounce filet.
37:33Portobello, um, polenta.
37:34Yes, sir.
37:35How is that?
37:36Good.
37:37Good.
37:38As orders pile in.
37:39You got to start setting some tables out, or else we're going to be in the weeds.
37:42The kitchen is about to be put to the test.
37:44And so is Sammy's patience.
37:46That's a lot of pasta.
37:47Make me another one.
37:48We need to get this kitchen up and running, and get the food to the table a lot quicker.
37:52You make the insulina right here?
37:54Not ready yet.
37:55Did you make that spaghetti butter back?
37:57No, it's not ready.
37:58Can you fire it right away?
37:59You hear me, Pop?
38:00I hate you, sir.
38:01I feel like I'm babysitting.
38:02I hate babysitting.
38:03I've got to babysit the staff.
38:05I've got to babysit the kitchen.
38:06It's more like bread.
38:07Oh, come on.
38:08You've got to listen to me now.
38:09It's stone cold.
38:10I don't know why.
38:11I'm getting really nervous.
38:12I want to keep the customer happy, please.
38:13Used to be good cooking.
38:14Used to be finished as hell.
38:15I don't know what happened.
38:16Getting old?
38:17Jose's not doing the work.
38:18We kept getting the weeds.
38:19We kept getting behind.
38:20Come with me.
38:21Here's my worry.
38:2258 covers in.
38:23Second turn of service.
38:24Table's coming through.
38:25Yes?
38:26Yes.
38:27Service too slow.
38:28But this is not normal.
38:29This is worse than the spaghetti house.
38:31Is that what you're doing?
38:32No.
38:33Come on.
38:34Now.
38:35I think Jose's kind of lost to his sense of drive.
38:36You know?
38:37I guess me being too hard on him.
38:38I finally realized that we need to go help him out.
38:40Show me it can be done, yeah?
38:41With everything at stake, Sammy decides to jump behind the line to help Jose.
38:44But will he make it better or worse?
38:45Let's do it.
38:46Let's do it.
38:47Put it here.
38:48Put it here.
38:49That's good.
38:50Bye-bye.
38:51I'll do it.
38:52I'm going to do everything myself.
38:53Just give me the team.
38:54When I'm over there, I need you.
38:55No.
38:56Let's do it.
38:57Let's do it.
38:58Put it here.
38:59Put it here.
39:00Put it here.
39:01That's good.
39:02Bye-bye.
39:03I'll do it.
39:04When I'm over there, I need you.
39:05No, no.
39:06It was a long time ago.
39:07$1,200 in my pocket.
39:09Sucker.
39:10Here, let's read the book.
39:11Oh, my God.
39:12Jose, kill me.
39:14Son of a bitch.
39:16Watch out.
39:17Watch out.
39:18It's hot.
39:19Oh, man.
39:24It's relaunch night, and knowing it's do or die for Sabatello's, Sammy has jumped behind
39:30the line to help.
39:31Oh, my God.
39:32Son of a .
39:33Son of a bitch.
39:34Thanks.
39:35Tell me it's hot.
39:36.
39:37God.
39:38Thank God that my kitchen guys are not involved in any bombs or rockets or decisions because
39:43we will all be in danger.
39:44Put the meat back up here.
39:45You can't take it all.
39:46You're not Superman.
39:47Come on.
39:48Waste of time.
39:49Put it here.
39:50Put it here.
39:51Put it here.
39:52Jose, get it done.
39:53All right?
39:54You're killing me, damn it.
39:55I just want to get through tonight.
39:56.
39:57I got it.
39:58Do another ticket.
39:59Let me do it.
40:00What's up?
40:01How much longer do we have to wait for?
40:02I'll double check on the time, but I would give it about 25 or 30 minutes.
40:07They're still waiting for that table at the bar.
40:10What's that?
40:11They got the filet mignon.
40:12How could you get about that table?
40:13The machine printed it out down here exactly two minutes after you were in the kitchen.
40:19Which one you got?
40:20I gave you two medium rare, bro.
40:21They're confused now.
40:22Talk to him in spade.
40:23Does he understand what he's saying?
40:24Does he understand what he's saying?
40:25I don't think he understands.
40:26Talk to him in Chinese.
40:27This is all going to die here.
40:28I'm not on that side tonight.
40:29So organized.
40:30We don't know .
40:31If they need you back there, you should know what you're doing.
40:33It's coming.
40:34I promise.
40:35They just wanted to make sure it was nice and hot.
40:36It was really frustrating for the six people at the bar.
40:37And they were sitting at the bar waiting for their food.
40:38And that shouldn't happen.
40:39How far behind is this?
40:40It's coming out right now.
40:41Here it comes.
40:42Here it comes right now.
40:43After a long wait by many of the customers, Gordon hopes the new dishes will be worth the
41:01wait.
41:02Enjoy, guys.
41:03It's really good.
41:04Really good.
41:05Very good.
41:06But this is absolutely delicious.
41:07I can't believe the change.
41:22Sabatello's relaunch ended successfully.
41:25Primarily because when the kitchen struggled early on, Sammy jumped behind the line and
41:30helped instead of spinning out of control.
41:32Let's do a shot with these guys.
41:34Give me seven on the fly.
41:35Beautiful.
41:40Hey.
41:41Hey.
41:42To a better day than Sabatello's.
41:43All right?
41:44Hey, good luck in the future.
41:46Tonight, making these changes to an Italian steakhouse, it was a step in the right direction.
41:51It was a new menu.
41:52It was our first time doing it.
41:53There was a few mistakes, but we're moving forward.
41:55I think it's going to only get better and help the restaurant.
42:00I'm leaving here with the Sammy I've always wanted.
42:03Hey, look at me.
42:04Seriously, big boy.
42:05A man that's back in control.
42:07He knows exactly what to do.
42:10Move forward and make those changes.
42:12I'm going to do my very best.
42:13Yeah.
42:14Now.
42:16Take care.
42:17When I first met Chef Ramsay, I thought he was an arrogant jerk.
42:21He said yes.
42:22And then I kind of saw the way he comes about it.
42:24He really does care.
42:25And he made me realize I have a purpose.
42:27And he got something out of me that I haven't had come out in a long time.
42:30And that's hunger, creativity.
42:32It's the will of doing good again.
42:34Take care.
42:38My God.
42:39Finally.
42:40I honestly thought I'd have to wait for a lunar eclipse before that guy seriously got the message.
42:44And who knows?
42:45Sometimes miracles can happen.
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