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00:00Tonight on Kitchen Nightmares.
00:02I'm here to help.
00:03Good.
00:03An Italian restaurant on the brink of disaster.
00:06We busted our ass all day and lost money.
00:09We should have stayed in bed.
00:11Run by a family that is being torn apart.
00:13If this place fails, I don't even know if we'll
00:15be together anymore.
00:18There's a stubborn father who is possible to please.
00:21This thing is awful, Sam.
00:22I feel that sometimes you hate me.
00:24A son who is unable to step up.
00:26Why can't you show me the same fire I had
00:28and just go up there and try it?
00:30And a mother who is caught in the middle.
00:32You got to get out of here.
00:34You don't have to be back there.
00:36I'm tired of playing referee.
00:37I don't want to be everyone's mom.
00:39They've got everything on the line.
00:40We're losing our houses.
00:41We're losing our life.
00:42We're losing our everything.
00:43And Gordon Ramsay is their last hope.
00:46I thought I had a job to do, but now it's
00:47just become 10 times bigger.
00:49Get ready for an intense.
00:51I've been wanting you to notice me since I was 13.
00:54Emotional.
00:54Diabetes is the worst disease you can have.
00:56I just want my family to be healthy and happy.
00:58Very special.
00:59I never stop loving you.
01:01Kitchen nightmares.
01:02Three, two, three.
01:04Ah!
01:2230 miles north of Detroit lies the township of Macomb County, home to Giuseppe's.
01:28Its owners, Joe Borgia and his wife, Kathy, have owned several successful Italian restaurants
01:33in the span of 25 years.
01:36After retiring, they decided to open Giuseppe's with the dream of passing it down to their
01:41son, Sam.
01:42I opened it with the expectations that we would put Sam on his feet.
01:46And Joe and I could just go to Florida or wherever, but it just hasn't worked out that
01:50way.
01:51Sam basically said, Dad, I'm going to step up to the plate.
01:54I'm going to work day and night.
01:56You and mom can come a little bit at a time.
01:58But when they started working 20 hours a week, to me, it was like another empty promise.
02:03You want to go get your son?
02:05Because every time I try to explain it, he's got to walk away.
02:07Sam, did you walk off the line?
02:10No.
02:11It's a nightmare for two reasons, the lack of customers and the hell that goes out in
02:16the kitchen.
02:17You're serving frozen salmon.
02:20I mean, no matter what you do, you can boil it in grease.
02:22No.
02:22It's still going to be .
02:23I'll prove you wrong.
02:24You'll prove me wrong then.
02:26I'm not supposed to have no input.
02:28I'm not supposed to be able to change anything.
02:30Usually people roast them on the barbecue.
02:31No.
02:32That's the way you do it.
02:33I'm just supposed to basically be a shadow and somebody that he can just say it's your fault.
02:37OK, Dad.
02:38Whatever you say.
02:39I'm Brian.
02:40I'm a truck driver, but I'm a chef here part time.
02:43Right here, Joe.
02:43I've known Joe for forever.
02:45He's getting up there a little bit in years and he's just, he's getting tired.
02:48And I don't think that his son is stepping up to the plate.
02:52You don't have to be back there.
02:53I'm not.
02:54They just are pushing me too many hours.
02:55They're not pushing you.
02:56You're pushing you.
02:57I'm a diabetic.
02:59Some days I don't feel like coming in.
03:00Some days I can't even roll out of bed.
03:03But I have to be here.
03:04That's my responsibility.
03:06My sugar is low.
03:07I'm up.
03:08Here.
03:09I got it.
03:10I got it.
03:11My dad's health is not good by any standards.
03:14And it's the most heartbreaking thing to see.
03:17I just want my family to be healthy and happy.
03:20Everything else doesn't matter.
03:22If anybody can help our family, it would probably be Chef Ramsay.
03:33I'm here to work with a family and a restaurant that's in crisis.
03:35The kitchen's run by Father and Son, and they're constantly at each other's throat.
03:38The mother's torn between them both.
03:39She's actually here to pick me up.
03:42Wow.
03:42He's got a smile.
03:44That's a good sign.
03:45I was excited and nervous.
03:47But I know once he was here, everything was going to be fine.
03:50Nice to see you, my darling.
03:52And thank you so much for coming to pick me up.
03:56Now the restaurant's run by Joe, your husband.
03:58My husband, Joe.
03:59Giuseppe.
04:00And Joe's the head chef, and Sam's the sous chef.
04:02Exactly.
04:03Is Sam taking over from Joe, or?
04:05Well, that was the plan.
04:06But it's not happening.
04:07And I'm sure Sam's a little disappointed.
04:10But he's 28.
04:11He must be ready for it now, surely.
04:12He's about the maturity of about a 23-year-old.
04:15Right.
04:16He's not ready.
04:18And the restaurant's only been working for two years?
04:20Yeah.
04:20And I'm in debt big time.
04:22I got my house in foreclosure.
04:24I owe about $150,000 outside of that.
04:28Outside the house?
04:28I don't mind losing the house if I can sleep anywhere.
04:30But the business, that's everything I have.
04:33And at my age, I can't start over again.
04:36How does Joe feel about this?
04:38He's miserable inside.
04:40Damn.
04:41If this place fails, I don't even know if we'll be together anymore.
04:45And this is it?
04:46This is it.
04:47This is my little place.
04:48Hope you brought your magic wand.
04:52Excellent.
04:53You're welcome.
04:54I think Chef Ramsay may be overwhelmed this time.
04:57It's not just as simple as a menu change or firing somebody.
05:01I think it's a little more complex.
05:03And I think this is where you'll be.
05:05OK, great.
05:07That palomino sauce, Sam.
05:09I know you don't want to listen to me.
05:10Yeah, I do.
05:11Exactly how you say it.
05:12You put way too much white wine on it,
05:14and that's why you're getting the burning.
05:15He told me to put the white wine.
05:17With Joe overseeing the kitchen,
05:18Sam will be cooking a menu designed by his father for Chef Ramsay.
05:22I think Chef Ramsay is going to come in here, order a few things,
05:25and he's going to say they're horrible.
05:29Welcome to Giuseppe's Trattoria.
05:31Please allow my family and I to introduce you to the essence of Italy.
05:34Mm-hmm.
05:35The old world family recipes and cozy atmosphere.
05:41This place has only been open for two years.
05:43It looks like something from the 1970s.
05:47Hello.
05:47Hi, how are you?
05:48I'm John. Nice to meet you.
05:49Nice to see you.
05:49And you're one of the servers, obviously.
05:51I am one of the servers.
05:52Excellent.
05:52What would you recommend, my darling?
05:54I would recommend the eggplant roll and teeny.
05:56That's our house specialty.
05:57OK, great.
05:58And I'll start off with the potato skins and the octopus salad.
06:02OK.
06:03And I'll keep hold of the menu because I'm going to read on.
06:06OK.
06:06Thank you so much.
06:07You're welcome.
06:09Essence of Italy, my ass.
06:12What do we get?
06:13Wait, octopus salad?
06:14Yeah.
06:14Potato skins.
06:15OK.
06:16That's first, and I'll guide you through.
06:19When I saw Chef Ramsay ordered octopus salad,
06:21every part of me wanted to say we're out of it.
06:24Can you please take the salad out of the window, please?
06:25But how would that look?
06:27Mm, wow.
06:28Octopus salad.
06:29That was quick.
06:30That's good.
06:31Thank you, my darling.
06:31Enjoy.
06:39The octopus is like rubber.
06:44Excuse me.
06:47It's like a mouthful of hubba bubba.
06:48It should be done in a frying pan very slowly.
06:51I got it.
06:51I got it, Dad.
06:52Let me get this.
06:53Potato skins.
06:54Is that normally that chewy, that octopus?
06:56I think it is.
06:57I've heard people say that before.
06:58Would you be my guest?
06:59Just decide.
06:59I'll be your guest.
07:00Please, my darling.
07:05Very tough.
07:06Ah.
07:06Mm-hmm.
07:06When I tasted it, I'm like, oh my gosh, we serve this .
07:09I mean, basically, that's what it was.
07:11That's what it tasted like.
07:12Horrible.
07:13Octopus is chewy.
07:14Horrible.
07:15And how are the potato skins?
07:17The cheese is hideous.
07:20Not good?
07:20Would you like to try one?
07:21No, I don't.
07:22I don't know.
07:23How are we doing, guys?
07:25Octopus is .
07:26That is chewy.
07:27These are hideous, too.
07:29Cheese is disgusting.
07:30Oh, boy.
07:32I always brag about how good my food is and how good my restaurant is.
07:36And if they don't step up to the plate, I am going to cook every individual dinner in this restaurant.
07:42Put it in my grill for a little bit.
07:43Yes.
07:48Equipment Rolandini.
07:49Thanks, darling.
07:50You're welcome.
07:57I think it's too much wine.
07:59I mean, that's my first thing.
08:00You think it's too much wine?
08:01You know, I make a new one.
08:03I can't really identify any flavors because it's just absolutely piping hot.
08:06Almost like it's being nuked in the microwave for three minutes.
08:09I can cook every dish that he had.
08:11And I guarantee you he's going to love every one of them.
08:13What the hell's going on in there?
08:15And why aren't you back here?
08:17Well, because maybe they should try you out and see, you know, what's going on.
08:20Honestly, sounds like there's a war going on. It's incredible.
08:23There's many complaints in two years.
08:26Relax.
08:27Relax my ass.
08:32Two years.
08:35Coming up.
08:36Family is one thing.
08:37We are in the business.
08:39Family tensions boil over.
08:41I want to be the best chef, but I want you to be my father, too.
08:44Joe deals with his deteriorating health.
08:46I can't do it anymore, man.
08:47Look at this .
08:48Sugar is low.
08:49I'm .
08:50Diabetes is the worst disease you can have.
08:52You know, I've been without insurance since we opened this restaurant.
08:56Can Gordon bring this family together?
08:58Is Sam a good chef?
09:01He likes to cook.
09:02Or is this restaurant.
09:04Don't overcook it.
09:05It's well done, Sam.
09:06It looks like .
09:07And family.
09:07Why can't you show me the set of .
09:09Beyond repair.
09:10I've been doing that since I was 13.
09:13Nice to you.
09:13You don't see me?
09:14See what, Sam?
09:17You don't see me?
09:23After sensing Gordon's disappointment with lunch, the family regroups in the kitchen.
09:28We got to stop being the mother, the husband, the son.
09:33Family is one thing.
09:34We are in the business.
09:35Yeah, you're right.
09:36And if you think that it's that responsibility to be the chef, you better be the best chef
09:41on this side of Mississippi.
09:42I want to be the best chef on this side.
09:44OK.
09:45We're in Michigan.
09:46But I want you to be my father, too.
09:49You know, I just want to grab my dad and give him a hug and say, look, it's going to
09:52be
09:52all right.
09:53You just got to trust in me a little bit.
09:55Now it's time for Joe, Sam, and sous chef Bryan to hear the cold, hard truth from Chef Ramsay.
10:01Hello, sir.
10:01How are you?
10:02Nice to meet you.
10:02You said on the back of the menu, step into Giuseppe's, and I'm going to take you through
10:06a romantic, authentic restaurant in Italy.
10:09I like the passion, but the palate's .
10:12That eggplant, bland, milky, spongy, and then piping hot in the middle like it had been
10:17blasted in the microwave.
10:19It was.
10:20It was?
10:21Yeah.
10:22So you don't bake them fresh?
10:23No.
10:25Chef, we got probably 3,000 respondents with this question here.
10:28And we didn't get one negative thing about the food.
10:30So where the are they then?
10:32I don't know.
10:33You don't need questionnaires.
10:35They don't ring you up and say, by the way, I'm not coming back.
10:37They just don't come back.
10:38They vote with their feet.
10:40Why are we serving potato skins?
10:41Do you want to come to an authentic Italian restaurant with potato skins?
10:44Absolutely not.
10:46A lot of people come here with their kids, and their kids don't want, uh,
10:48Hey, I've lived in Italy.
10:50I've seen the Italian families the way they eat together.
10:51They don't serve children in Italy potato skins with plastic cheese, I can assure you.
10:55There's no reason to have potato skins on an Italian menu.
11:00Joe, I'm not asking for excuses.
11:01I'm here to help.
11:02Yeah.
11:03But everything I'm saying, all you do is find me excuses.
11:06Don't me, and I won't you.
11:08Do you understand?
11:09Yeah.
11:09I got told in the car, oh, the pressure's facing this place.
11:13But I can see why we're in this .
11:15The food's crap, guys.
11:17I thought I had a job to do, but now it's just become 10 times bigger.
11:21Yes, Chef.
11:21I'll see you later on this afternoon.
11:22Get some rest.
11:23Thank you, sir.
11:23Thank you, Chef.
11:27Giuseppe may have been born in Italy, but he's suddenly not delivering Italian authentic
11:30cuisine here in Michigan.
11:31He may say it on the back of the menu, but he's not delivering it in flavor.
11:34That's for sure.
11:40Before Gordon can formulate his plan to turn around the restaurant,
11:44he wants to see a dinner service and the staff in action.
11:47How are you today?
11:47Good.
11:48How are you?
11:48Hi.
11:49How are you?
11:49My name is Carol.
11:57Looks like a cockatoo.
12:00Hi.
12:01How are you?
12:03Free?
12:04Yeah.
12:04Not a problem.
12:07Hi.
12:08How are you?
12:08Is everything OK here so far?
12:10Good.
12:11You ready, honey?
12:12Oh, yeah.
12:12I would like to add meat sauce.
12:14Meat sauce?
12:15Thank you, dear.
12:21Iron hole, baby.
12:22And here we go.
12:23What's out there, Brian?
12:24It's going to be order a roast potato.
12:26How can there be roast potatoes in the microwave?
12:27That's the program here.
12:29That's what Giuseppe wants.
12:30Has he lost his marbles?
12:32My dad feels like he just needs to push the food out real fast, you know?
12:35He wants his mild cheese in the microwave.
12:37But you can't take shortcuts like that.
12:40It's horrible, you know?
12:42Food comes out quick.
12:43Is that normal?
12:44Really quick.
12:44Too quick, I think.
12:45Then what would you like?
12:46I'll have the ravioli florentine.
12:49Sometimes salads or soups, and then their main entree comes all at once.
12:57I would like the gnocchi.
13:01You guys want to do the wings as well?
13:09Enjoy, OK?
13:10I always call it fast food Italian.
13:12Fast food Italian?
13:13Yeah.
13:14You're not wrong there.
13:15The sauce is warm, but the inside is.
13:17It needs to be warmed up.
13:18OK, honey.
13:19Hey, Brian.
13:20Can you please warm this for me?
13:22Yeah.
13:23More crap.
13:25Don't want it.
13:25Don't want a review.
13:26That was a ravioli with Alfredo.
13:28The pillows are hard.
13:29Well, we have so much problem with that.
13:31I don't get it.
13:32Brian.
13:32Yes?
13:33The inside's a little bit on the floor side.
13:35OK.
13:35Can I put it in the microwave?
13:41Unbelievable.
13:42Two things I can definitely confirm.
13:44The first thing is, they're fast.
13:45Unfortunately, too fast for their own good.
13:47The second thing is, when they're fast, they're sloppy.
13:48Over 12 dishes have come back, and this place is about to explode.
13:53Unbelievable.
13:55Is everything OK tonight?
13:57Um, I don't know if I like this too much.
13:59Do you want something else?
14:00It's a little bit too lemony.
14:01I'll be right there.
14:02Excuse me.
14:03I'm going to have a reorder here a little too lemony.
14:06Maybe we should take the recipe.
14:08Maybe we should.
14:09Put your ingredients on.
14:10A little bit of olive oil.
14:12What?
14:12Just straight olive oil, or you want?
14:13Like a caramel you make.
14:16Did you put your salt, pepper, and garlic in there?
14:18Yeah.
14:19Coming through.
14:20I got it.
14:20I was trying to ask you what you wanted to do.
14:22If I say calamari mix, you should know what I mean.
14:24I didn't hear calamari mix.
14:26That's what I said.
14:27To see my father not trust me was just getting downright frustrating.
14:32I don't know what else to show my father.
14:35This is supposed to be black, and it wasn't black,
14:37and that's all fat.
14:38You need a new steak?
14:39What do they say?
14:40I need to know.
14:41Did you want another steak?
14:42Yes.
14:43OK.
14:43Medium rare, blackened.
14:45Sam, you know what blackened means?
14:47Dad, I put it on a flat top, I put the Cajun seasoning on,
14:49I put it on there, and I cook both sides medium rare, blackened.
14:52Is that what blackened is?
14:54I do need another steak.
14:55Medium rare, blackened.
14:57OK, I get it.
14:57Very blackened, very spicy.
14:59I get it.
14:59Whatever.
15:00Where's the Cajun spice?
15:01I got it over here.
15:02Sam, it's like a new puppy that you have to constantly
15:06pay attention to him.
15:07This is a joke.
15:08He's now ready to run the business.
15:10Why don't we ever add towels in this line?
15:12There's a towel right there.
15:16It's all down here.
15:17Joe?
15:19Did not like?
15:20What the hell?
15:21How's that steak on that redo?
15:22You want me to cook it?
15:23It doesn't come out of my ass, OK?
15:25All right.
15:25I hope it doesn't come out of your ass.
15:27Don't touch your steak.
15:29What the hell?
15:30Sam, get your ass out of there.
15:33Let's try to make him happy.
15:43Joe?
15:45Do not like?
15:46After multiple dishes are returned, Joe kicks Sam out of the kitchen.
15:50OK, Sam.
15:51Get your ass out of there.
15:53And takes matters into his own hands.
15:58You want to make somebody happy, and that somebody happens to be your father.
16:03You want to make them proud of you.
16:05You want to make them believe in you.
16:07But I don't know how to do that after 28 years.
16:12I'm still trying.
16:15Now I'm really seriously starting to understand what it's like behind the scenes of the kitchen.
16:19You've got Brian there and Sam cooking fine, but too fast for their own good.
16:22All of a sudden, Joe walks in, marks his orders, and then disappears.
16:26But when he walks in, they all stand to attention, and he talks to them like dirt.
16:29Unfortunately, that dirt's his son.
16:31Sad.
16:39Right.
16:40That was tough.
16:42We've got ourselves in a real horrible rut, cooking in that kitchen, because it's just slamming food.
16:48I've never seen so much food go in a microwave in all my life.
16:54It's like no one's striving to be better.
16:58You tell me how you feel about the frozen food.
17:01I hate it.
17:05I'm embarrassed to say it's my food.
17:08Why don't you tell Dad that you want to cook fresh?
17:12Dad, I want to cook fresh.
17:16I want to cook fresh.
17:22Is Sam a good chef?
17:30He likes to cook.
17:33I don't want my children insulted.
17:35Whether it's true or not, it cuts me.
17:39And only a mother would understand that.
17:42And what's his weaknesses?
17:44You're not committed.
17:45You put 25 hours a week.
17:47I used to work there when I had my first restaurant on one day.
17:50Why haven't you been committed?
17:52My father doesn't really talk to me that much.
17:54And, you know, I feel that sometimes you hate me.
17:58No, I don't want to be next to you.
17:59I don't talk to you because you don't put enough time here to get involved.
18:03Where's your fire in your belly?
18:04Why?
18:05I mean, why can't you show me the same setup I had and just go up there and try to
18:10make something out of it?
18:11I've been doing that since I was 13 next to you.
18:14You don't see me?
18:15You don't see me?
18:16See what, Sam?
18:17But every scrubbing floor is nice to you.
18:19I've been wanting you to notice me for a while.
18:21I don't talk to you.
18:22How many times you looked at me and said, hey, good job.
18:26Not once.
18:27They just won't tell me about that.
18:28You're not here long enough to do that, Sam.
18:31I'm not long enough for you to say good job one time?
18:33Come on.
18:34I don't know what else to say.
18:37No matter what, there's always a complaint.
18:41I have not served him anything without him saying it's not done right.
18:46It hurts.
18:47I mean, still, to this day, I'm almost 30 years old and that stupid hurts.
18:52We've got our cards out on the table.
18:54Now I want to see the passion.
18:56I want to see that little bit of flame relit.
18:59The light's back on.
19:02OK.
19:10In the morning, Gordon wants to focus his attention on Joe.
19:14Before the customers come in, let's have two minutes together.
19:16Not his battles with his son, but his battle with a crippling disease.
19:21How does it affect you, that level of diabetes?
19:23Diabetes is the worst disease you can have.
19:27I've got pain in my legs every day.
19:28Do you have proper medical insurance?
19:31No, I don't.
19:33Oh, come on.
19:33I don't.
19:34We can't afford it.
19:35I had to cut it off.
19:36You know, I've been without insurance for, you know, since we opened this restaurant.
19:42God's sake.
19:43You know?
19:44Rest is the first thing you need.
19:45You can't be here seven days a week.
19:47I built this restaurant.
19:48I've been putting in 70 hours a week.
19:52I would like my son to run this restaurant and me kick back.
19:56But Sam doesn't follow through.
19:58And now I'm stuck with this thing on my shoulder.
20:01And I'm keeping digging until I dig myself out.
20:04You can't be a master.
20:05I know.
20:06Hey.
20:06You've got to look after yourself.
20:09You know?
20:10You keep me posted on how you're feeling.
20:12OK?
20:12Thank you, chef.
20:17Before Gordon can turn around Giuseppe's.
20:20I want to turn up a notch.
20:21He needs to test Sam's abilities.
20:23I want to cook off.
20:24And reignite Joe's passion.
20:27Both of you, cook something unique.
20:29Anything you want.
20:30The front of the house staff, I'm going to taste.
20:32They won't know who's cooked what.
20:34But what they will know is which dish is the best.
20:36Because that dish tonight is going on as a special.
20:39Ready?
20:40Let's go.
20:41Chef Ramsay said that we were going to have the cook-off.
20:44I kind of just wanted to do something simple but bold.
20:47And hopefully impress Chef Ramsay and impress my father on top of it.
20:51Everything hand-bought.
20:53Freshly made pasta.
20:54Fresh lasagna.
20:55Fresh salmon.
20:55Asparagus.
20:56Double pork chops.
20:57Garlic.
20:57Basil.
20:58Blow me away.
20:59OK.
21:02I saw the salmon.
21:03Just caught out of the water maybe two hours ago.
21:06I had to go for the salmon.
21:07I love it.
21:09I use steak santo cap pork chop.
21:11And I sear some scallops with some pancetta,
21:14with some Italian sausage, and provolone cheese.
21:17OK.
21:17Let's go.
21:19OK.
21:20Right.
21:20Two dishes.
21:21First one's a broiled salmon with asparagus coated in egg.
21:23Finished with provolone cheese.
21:24And the salmon has been charbroiled.
21:27Next to that, we've got a pork chop.
21:28Stuffed.
21:29Served on the side with grilled potatoes.
21:31And gratinated with provolone cheese.
21:33Take a taste.
21:34And then pass it down, yeah?
21:38I was confident in my dish.
21:40Because I always cook with a little flavor,
21:42a little flavor to it.
21:46OK.
21:47We're going to start with mom.
21:50Out of both dishes, which one would you choose as a special?
21:52I would take the pork chop, put it with the potatoes,
21:57not the pasta, with the asparagus.
21:59Mm-hmm.
22:00So a bit of both.
22:01That's a fair answer.
22:02Diplomat.
22:04OK.
22:04Brian, out of both dishes, which one would you choose?
22:07The pork chop.
22:08Pork chop.
22:09Yes.
22:10Right, darling.
22:11Which one would you choose?
22:13Definitely the pork chop and the mushrooms.
22:15OK.
22:16Treat it with the pork chop.
22:18Tony.
22:19Out of both dishes, which one would you choose?
22:21Um, I would have to say salmon.
22:25Salmon?
22:26Yes, sir.
22:27OK.
22:28Dawn.
22:29If I was just looking at the menu and hadn't tasted them,
22:33I would probably go with the salmon.
22:37But after tasting it, I'd go with the pork chop.
22:42Right.
22:42Well done.
22:44Yeah.
22:44Really well done.
22:47Sure, I was a little disappointed.
22:48I'm not going to lie.
22:49But at the same time, I want him to be better than me,
22:51because I need someone to look up to.
22:54I need a mentor in my life.
22:56My choice, out of both those dishes,
22:59they're both good enough to go on this menu tonight.
23:02Yes?
23:03That's what's going to happen.
23:04Two specials.
23:05Congratulations.
23:06Good dish.
23:07I wish he would have won, to tell you the truth.
23:09You know, which his dish looked really good.
23:11Tonight, you're going to be cooking your father's special.
23:14Make sure you know the dish inside out.
23:16You got it.
23:17I'm real fired up.
23:19Not only because we're putting a new item out there
23:21that everybody's going to taste, but me and my father
23:24are going to work together on each other's dishes,
23:27and I know they're going to be excellent.
23:30With everyone feeling good about tonight's specials,
23:33Gordon begins to work on another problem of this restaurant's.
23:36The lack of communication between Joe, Sam, and Kathy.
23:40I'm here to help.
23:41But it's, you know, it's, every hour it's changing,
23:44because I've never, ever quite come across such a difficult restaurant
23:48situation in all my life.
23:50Because the restaurant's one thing,
23:52but the biggest problem is the family.
23:53And what I want you to do is I want you to write a letter
23:56and say in that letter what you really want to say to them both.
24:00Write that letter for me.
24:02I will.
24:02Please?
24:02I will.
24:03And don't show any of them it.
24:04I will.
24:08My objective tonight is to push the specials.
24:10You've got one made by the father,
24:12and one from the up and coming son.
24:13I want to make sure that you sell them.
24:16With Joe momentarily out of the kitchen,
24:19Gordon sees a chance to speak with Sam.
24:21Can we just give you two minutes, Drew?
24:23Yeah.
24:24Tonight, when you get out of here and you get home,
24:26I want you to tell me in a letter to your father, yeah,
24:31what you really feel about him.
24:33What kind of figure that guy is in your life.
24:36Yeah.
24:36I want you to put it on paper for me.
24:38Discreetly.
24:39And I'm going to discreetly.
24:43Hi, how are you?
24:44Good, thank you.
24:45First customers are here, yeah?
24:46Here we go, yeah?
24:46Booth over here, OK?
24:48We're going to put the pork.
24:49OK.
24:50And the scallop.
24:51OK.
24:51I am going to try the salmon.
24:54OK.
24:55Giuseppe's special.
24:55Giuseppe's special as well.
24:57OK, here we go.
24:58You're going to be expediting in and out,
25:00and you're on the line, yeah?
25:00Yes, yeah.
25:01Good, good man.
25:02So it's going to be two pork Giuseppe.
25:04OK, two pork Giuseppis.
25:06All right, let's show them what we're made of.
25:07Of oil, saute de pepra.
25:10Very nice.
25:10What a breath of fresh air.
25:11Every dish like that, yes?
25:13Yes, sir.
25:13Salmon.
25:14Enjoy your meal.
25:15Two salmon, two pork.
25:16You got it.
25:17Mmm, I really like the pork chop.
25:20Don't overcook it, Sam.
25:21It's just boom, boom, done.
25:23Once again, Joe can't give up control of the kitchen.
25:26It's well done, Sam.
25:27Instead of expediting and making sure orders
25:29are filled quickly, he's at the stove,
25:32cooking Sam's dishes.
25:33It took 25 minutes for a calamari.
25:36Joe, are you expediting?
25:39No, not really.
25:40I can't read without my glasses.
25:42Your glasses around your neck.
25:46This is his heart.
25:47This is his place.
25:49But he's got to learn that he can't always
25:51be in the middle of the action.
25:53I can't do it anymore, man.
25:54What's wrong, brother?
25:55He's going to kill himself.
25:56Sugar is low, I'm up.
25:58Joe, expedite and let Sam cook.
26:01Want to switch?
26:02I'll dress him up.
26:03I can see, man.
26:04I got things backing on.
26:06I got stuff.
26:07Chef Ramsay wanted Joe to expedite,
26:09but that's Italian in him.
26:10Never let go, never give up, never surrender.
26:12Help me pull him off.
26:14Right.
26:14Because that's the only way.
26:15I mean, literally, we got to pull him off.
26:17How'd you get him off that stove?
26:18He's magnetized there.
26:20Is that a steak?
26:21It's well done.
26:22I don't like that steak.
26:23I don't like it.
26:24It's well done, Sam.
26:25It looks like .
26:26Sam.
26:26Yeah.
26:26Kick him off that.
26:27I'm sorry, dude.
26:28But your sugar's up, you got to get off.
26:35With Joe finally off the line.
26:38If that kid, we don't let him stand and fail a few times,
26:41he's never going to stand up.
26:42Sam and Brian regained control of the kitchen.
26:44Look at that, my friend.
26:45There you go, Sammy.
26:46And finished the service.
26:47Very good.
26:48And while the staff was cleaning up.
26:50Two seconds.
26:50Gordon cornered Joe.
26:53Is it your wish that one day Sam takes over?
26:57Yes.
26:58I want you to go home and just write a short letter.
27:02How you feel about him, what he means to you,
27:04and what you want him to be one day.
27:06I want you to talk from the heart.
27:09And you've got to keep it between you and I.
27:12I will.
27:13I will.
27:16Even though the specials were a big success,
27:19this restaurant still has a long way to go
27:21before it's ready for relaunch.
27:23Tonight wasn't good enough for this restaurant.
27:26If we're going to establish any form of longevity,
27:28I know we can all do better.
27:30Tomorrow, we are going to do better.
27:32We're going to relaunch and market this place.
27:35So, you get yourself off to bed.
27:38Yeah?
27:39So you're going to work for a change?
27:40I mean, you're going to...
27:44You're such a rottweiler.
27:45I swear to God.
27:47OK.
27:48Good night.
27:49Immediately after the family and staff left,
27:51Chef Ramsay's team went into high gear,
27:54working through the night to transform Giuseppe's
27:56into a contemporary Italian eatery.
28:00What a beautiful morning for a relaunch.
28:02How are we?
28:03Good.
28:03When I first arrived, the restaurant was dated.
28:05It was almost like you'd opened a dated restaurant.
28:07This is what you call a modern contemporary Italian.
28:11Are you ready to see the new Giuseppe's?
28:12Yes.
28:13Good.
28:14Let's go, let's go, let's go.
28:17Come through.
28:18Woo-hoo.
28:19Look at this.
28:20Holy.
28:21Holy.
28:22Oh, my God.
28:22Isn't it beautiful?
28:23Yes!
28:25Yes!
28:25Ow!
28:26It was claustrophobic.
28:28Now, it's a modern contemporary Italian restaurant.
28:32I just couldn't believe that something like this could be done
28:35in just the time that I slept.
28:38I'm totally taken aback by this.
28:40This is like a different place.
28:41New bar stools, new drapes.
28:43Wow!
28:44Nice new chairs.
28:47Oh, my God!
28:49Oh, my God!
28:50He's holding Sammy.
28:52He's just born.
28:53When I saw my father look at the pictures of me and him
28:56when I was a little boy, you know, when I saw a tear come to his eyes,
29:00I almost lost it.
29:01You feel like you're stepping inside something historic.
29:04Now it's modern.
29:05Yes?
29:06I love it.
29:06I love it.
29:07Run by an amazing family, Joe.
29:09I just don't know how you do stuff like that.
29:11You deserve it, my man.
29:12Come here, you.
29:15And you're just doing it.
29:17Huh?
29:17Isn't it lovely?
29:18It's beautiful.
29:19Isn't it beautiful?
29:20It's beautiful.
29:20I'm so happy because now we have a real chance.
29:25It's a new beginning.
29:26This is beautiful.
29:29Something even more important now, marketing.
29:32In order to relaunch this restaurant,
29:34we're going to host the first ever Giuseppe's Bowl-a-Thom
29:38with the American Diabetes Association.
29:40Yes?
29:42I'm overwhelmed.
29:43You know, a bulletin for diabetes, which I lost my brother and my mom.
29:52So it's a big thing.
29:55A bulletin for diabetes?
29:57It took your brother, it took your mother.
29:59It's not taking my father.
30:00It's not taking you.
30:07Hi, guys.
30:08Hello.
30:09Nice to see you.
30:10Thank you so much for coming.
30:13And thank you so much for being part of our first ever Giuseppe's Bowl-a-Thom.
30:18We were greeted by a warm crowd cheering for us like we were some celebrity.
30:24You guys hungry?
30:25There you go.
30:26It was great to see my father passing out soups and talking to the customers and getting them all excited
30:33about our restaurant.
30:34Thank you so much.
30:35Appreciate it.
30:37I have no words for this, but I'm glad that you guys are here and helped spread the word about
30:43diabetes.
30:44We're going to fight it.
30:45And with the help of you people, we're going to do it.
30:52After the success of the first ever Giuseppe's Bowl-a-Thom, Chef Ramsay and the staff returned to the restaurant
30:58to prepare for the relaunch.
31:00The condensed menu.
31:01It's fresher.
31:02It's quicker.
31:03It's smaller.
31:03And more importantly, it's ten times more exciting.
31:06The classic soups.
31:07Pasta violi.
31:08Minestrone soup.
31:09That's the heartbeat of the restaurant.
31:10OK.
31:10The chicken parmigian.
31:12Look at that.
31:12It's a new way, modern and something complete.
31:15Chef Ramsay presented our new menu, and I saw that all the old was off.
31:20I was excited.
31:21We're at 2008 now, and here's the menu to prove it.
31:24More importantly, if this restaurant's got a chance of survival, we've got to communicate and stick together tonight.
31:30Right now, I'm so excited.
31:32I feel like I'm 18 years old again.
31:35One, two, three, Giuseppe!
31:38Coming up.
31:39It's not going to be you on the line.
31:40Can Gordon finally bring this father and son together?
31:44I only want you to be proud of me.
31:46Or will the staff tear them apart?
31:49Come on, guys.
31:50Concentrate.
31:50Hey, hey, hey, hey, hey.
31:51This thing is awful, Sam.
31:53And make dinner service a huge disappointment.
31:56I want to leave.
31:57You know who I blame?
31:57I blame all this on you.
31:59What a idiot.
32:00You don't want to miss what's coming up on Kitchen Nightmares.
32:10For tonight's dinner service, Chef Ramsay has assigned Sam to run the line and Joe to expedite.
32:16We've been given every opportunity.
32:19Now it's time for me to step up to the plate and knock it out of the park.
32:23Hello.
32:25Welcome to the new Giuseppe's Trectoria.
32:29Hello.
32:31Are you ready to order?
32:33I'm ready to order.
32:37I'm ready to rack and roll.
32:40This is a very, very important night.
32:42It's not just about the relaunch of Giuseppe's.
32:44It's a transition.
32:45That's what's going to take place tonight.
32:46Will Sam step up to the mark?
32:48And can Joe let go and give Sam the confidence to run this place?
32:52Time will tell.
32:53All right, I got three Marcellas coming right now.
32:56I need them, baby.
32:57Only 30 minutes into service.
32:58Medium wall is coming right after.
33:00And Stubborn Joe is on the line cooking again.
33:03Dad, do you want to get off the line?
33:04We got it.
33:05I got three Marcellas coming on the fly.
33:07I need them, Sammy.
33:08Dad, get off the line.
33:09Go.
33:10Marcella coming hard.
33:13Dad, it's not going to be you on the line.
33:15You understand?
33:16My father wasn't letting go.
33:17He doesn't need to be back there right in the action.
33:19If anything, he's making things more complicated.
33:22Priority, chicken Marcella.
33:23What's wrong?
33:24It's raw.
33:25Oh, .
33:25Sam.
33:26Yes?
33:26Not now, buddy.
33:27I've got pink chicken.
33:29OK.
33:29Sorry about that.
33:30Come on, come on.
33:31Slow it down.
33:32I'd rather wait an extra five minutes and send out pink chicken.
33:35Yes, sir.
33:35Take your time.
33:38I'm kind of having a problem with the lasagna.
33:40These ricotta is actually cold.
33:42Hey.
33:43Hey, you guys.
33:44Yes, ma'am.
33:45They need this cooked more.
33:47All right.
33:47They said it's cold.
33:48Yes, ma'am.
33:49Don't rush it.
33:50We're not rushing.
33:51I'll be right back.
33:53This grill sucks.
33:54Dad, do you want to get off the line?
33:56This thing is awful, Sam.
33:57Dad, that charbroiler?
33:59I've made the best things in the world off of it.
34:01I was, again, seeing the same thing.
34:03My dad getting worn out, getting angry.
34:06Dad, go.
34:07We got it.
34:08If we can't handle it, then we shouldn't be here.
34:10And it was really starting to get to me.
34:12Joe.
34:14Joe, two seconds.
34:15Yes.
34:15They have to learn to do it without you.
34:18Yeah?
34:18Take 10 minutes out.
34:19Get some fresh air.
34:20Please.
34:20Hey, they're fine.
34:22Get out.
34:22Please.
34:23They have to learn.
34:24All right.
34:24I got this cracking.
34:25I just got to get them feel more working.
34:27OK, please?
34:27Do it, man.
34:27Come on.
34:28Send it, man.
34:28Let's go.
34:28Go, go, go, go, go.
34:33Get out.
34:35F***ing out.
34:37If I was rich.
34:40Sure the hell wouldn't be here.
34:41Well, I'd still be here.
34:43There.
34:44Yeah.
34:44Hey, hey, hey, hey, hey, hey, hey, hey, hey.
34:47Steve, we got time around this bread?
34:48Sit down.
34:49I've got the bread.
34:51F***ing out.
34:51That guy's unbelievable.
34:55Unbelievable.
34:56This guy is incredible.
34:57He had to leave the line.
34:58He's down and out, and he's big.
34:59So they've got to step up to the market.
35:01And it's now or never for those guys.
35:02They've got to do it for Joe, the restaurant,
35:04and more importantly, for themselves.
35:06Come on.
35:07There you are.
35:09You're welcome.
35:10That table was here half an hour after us.
35:12Enjoy.
35:14We still haven't received our food yet.
35:15Honey, it's coming.
35:16How are we doing, Sammy?
35:17Coming, man.
35:18Can I plate this?
35:19Plate it. Plate it.
35:20I'm plating it.
35:21I'm not playing.
35:22I'm plating it.
35:22OK, great.
35:23You want a award?
35:25I heard all the noise in the kitchen.
35:28I mean, it's a zoo back there.
35:29If they're screwing around, it's hard to run a smooth chip.
35:32I do apologize for the delay.
35:35OK, we got a seafood platter.
35:36There you go, dear.
35:37Please enjoy your food.
35:38Hey.
35:39Yeah, quality up here.
35:40Where's quality?
35:40Right here.
35:41Yes.
35:41Quality's there. Thank you.
35:42Unfortunately, Brian's goofing off is causing Sam
35:45to lose his focus.
35:47You want quality, I got your quality, huh?
35:51And the customers are feeling the effects.
35:54I apologize.
35:57Can you please reorder this for me?
35:59What's the matter with this?
36:00The inside's around the claw side.
36:01Come on.
36:03OK.
36:04Brian.
36:05Sam, come here a minute.
36:06From behind the line, it sounds like we're around.
36:08Food's coming back raw.
36:09All I want to do is cut the around and just concentrate a little bit.
36:12Because if you concentrate, it won't come back raw.
36:14We've waited an hour for our food.
36:16Now I'm sitting here 20 minutes waiting for raw fish.
36:19Just quit the around.
36:20You'll see a difference in the standard.
36:22Come on, guys.
36:23I know we can do better.
36:24Hey, we can do better.
36:25Come on, .
36:25Concentrate.
36:26Yes, Chef.
36:28Screw that .
36:30It's stone cold and raw.
36:32You know whose fault all this is tonight?
36:33It's his.
36:34The people are done eating and she hasn't got her dinner.
36:37I haven't even gotten my fridge up.
36:38I want to leave.
36:39All right.
36:40You know who I blame?
36:41I blame all this on you.
36:44It's not difficult.
36:45It's not making pathetic excuses.
36:48Here we got Chef Ramsay giving us a hand.
36:50And now you're going to turn around and basically spit in his face and say,
36:54it's your fault that I suck?
36:55That's horrible.
36:56I feel sorry for the man.
36:58Honey, it's coming.
36:59We don't even want it.
37:00Hold on.
37:01OK.
37:01Just got to slow down.
37:02Stop being a goofball.
37:04Throwing food out there.
37:05OK.
37:05Great, thanks.
37:06Nothing complicated.
37:07Outstanding.
37:07Good man.
37:08Good man.
37:09B6 is ready to walk.
37:11We got a table walking.
37:12Let's go, guys.
37:13Get back in your truck.
37:14Right.
37:14Coming to me looking for excuses.
37:17Excuses?
37:17I ain't got no excuses.
37:18You just said you blamed me.
37:19We didn't know yet.
37:20When I first arrived.
37:21That's cool.
37:22Thanks, Chef.
37:24Huh?
37:25What a idiot.
37:28You're close to me and this together, right?
37:31I would never come back here again.
37:33Cement mixer.
37:34You guys are paying their ass.
37:35Where's Brian?
37:44In this hugely important dinner service.
37:46I got three Marcella's coming on a fly.
37:48I need them, Sammy.
37:50Dishes started to come back.
37:51Sam.
37:52Yeah?
37:52I've got pink chicken.
37:53Pull it together.
37:54Come on.
37:54I want to leave.
37:55And when Chef Ramsay tried to restore order.
37:58Quit the around.
37:59You'll see a difference in the standard.
38:00Brian couldn't handle the criticism.
38:02You know who I blame?
38:02I blame all this on you.
38:03Get back in your truck.
38:05Right.
38:05Coming to me looking for excuses.
38:07Thanks, Chef.
38:07And packed it in.
38:08You're supposed to be in this together, right?
38:10What a idiot.
38:11This guy's paying your ass.
38:13Leaving a father and son to rely on each other
38:16to save this restaurant.
38:17Come on.
38:18I'm not giving up.
38:19I'm not giving up.
38:20All right, Sammy.
38:21You want more salad?
38:22Three Marcella's coming right now.
38:24OK.
38:24I think you're the size.
38:25OK.
38:26I got shrimp scampi coming on a fly.
38:28Salmon, right after.
38:29You got it.
38:30We got this, all right?
38:31I couldn't have asked for any better.
38:32Father and son finishing off.
38:33Yes?
38:34Yes, Chef.
38:34I'm so happy to know that me and my father
38:36can work side by side without trying to kill each other.
38:39I mean, it's a great feeling.
38:41That's what I always wanted.
38:42Excellent.
38:43All right.
38:43What a difference.
38:44They look great.
38:45Beautiful.
38:45Stephen is delicious.
38:46Yeah.
38:46Try this.
38:47It is so good.
38:48I like that a lot.
38:50Yeah, you did an excellent job today, Sam.
38:53I'm proud of us.
38:54You know what I mean?
38:55I think over home, my son did really, really good.
38:58He pulled through.
38:58So that shows me a lot.
39:00He made me realize that family, it's everything.
39:04And that's what we have.
39:06It's each other.
39:07This place is good at work, Pop.
39:10After an incredibly successful relaunch,
39:13the only thing left for Gordon to repair is the family.
39:16We have come a long way.
39:19From the first minute I walked in here,
39:21I saw a family that wasn't even talking to each other.
39:24They were talking over each other.
39:26And nothing was sinking in.
39:29I asked all of you, individually, to write a letter.
39:34And before I go, I want you to read the letter.
39:38Kathy.
39:43To Joe and Sam, I see that our lives
39:48and the way we exist and treat each other
39:51is not acceptable any longer.
39:54We need real change before it's too late.
39:58Joe, I don't want to be a widow.
40:01Please try to trust in Sam.
40:04You need to teach and support him.
40:06You need to let him make mistakes.
40:09You need to pull back.
40:12Sam, my beautiful son,
40:15it's time to stand up.
40:18You know, this has always been for you
40:21and about you in your new life.
40:23Don't be scared.
40:26It's time for you to shine
40:28and start busting some ass.
40:31Love, Ma, and Kathy.
40:35Well done, my darling.
40:37That was tough.
40:38Sam, you're not out of the woods.
40:40I thought maybe we didn't have time.
40:42Yeah, well...
40:44dear dad, this letter is coming straight from the heart.
40:49I have always looked up to you.
40:52Dad, I really truly only want you to be proud of me.
40:56It feels like I am a big disappointment to you
40:58because of my past immaturity.
41:00I really am sorry if I disappointed you.
41:03Even more sorry if I hurt you.
41:05I love you, dad.
41:07All I want is to take this restaurant over
41:10and let you relax.
41:11We is all we have.
41:13And without each other, we are nothing.
41:17Love your son, Sam.
41:24Amazing.
41:26And now, the man.
41:28The reason why we're all here.
41:31Take your time.
41:34To Sam.
41:35Hi, Sam.
41:37I am writing this few words to let you know
41:40that this last couple of days,
41:43it made me realize how important you are to me.
41:47And I came to realize that you are ready.
41:54I want you to take charge.
41:57Finally, I am really proud to have a son like you.
42:02P.S.
42:03I never stop loving you.
42:06And I'll be there for you no matter what happens.
42:12Love you, dad.
42:20You're an amazing family.
42:23You've just forgotten it.
42:25This is the closest I've felt to my husband and my son
42:28in a really long time.
42:30My father is saying that he loves me and he's proud of me
42:33and he wants me to take over.
42:35It's everything I always wanted.
42:36It's my dream come true.
42:38Chef Ramsey brought back the love that we had
42:41that we almost lost.
42:43And I'll never forget that.
42:45You are the American dream.
42:52Good night.
42:53Good night.
42:53Good night.
42:55Good night.
42:56Good night.