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Gordon Ramsay's Secret Service Season 1 Episode 7
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🎥
Short filmTranscript
00:00Holy crap, that is so gross.
00:04The crab soup is super salty.
00:06That's off. That's gone.
00:08Okay, well, figure it out.
00:09What do you mean figure it out?
00:10How are we going to figure it out?
00:11What is Anika doing?
00:13Okay, you're being really loud, so this staff just doesn't give a...
00:17They don't care.
00:17Maybe Anika needs to listen to her sisters
00:20because I feel like she's not running the restaurant the way it should be.
00:23You don't have to cook that food because they left.
00:25It's right here.
00:26Wow, wow, wow.
00:27All you had to do is tell them they need their food.
00:29And you're bothering me, too.
00:30Wait, what am I doing?
00:31I've seen you now.
00:33I am lost for words.
00:35This is a business that needs to be run with standards,
00:38and there is zero standards in this.
00:40Don't make it seem like it's on me.
00:41You work here all the time.
00:42That's why it's on you, Anika, because you work here all the time.
00:45That's why.
00:46This is your job.
00:47You're getting paid to do it.
00:48You're lying.
00:49I don't even know if I can help you because I'm not too sure if you want change.
00:54I'm so dumb.
00:56I'm out of it.
00:57I don't think they understand what this is all about.
01:00They're just like really overwhelmed.
01:13Right.
01:14We're looking for Callahan's.
01:16Now, they say that fresh seafood is their speciality.
01:20Oh, this should be ours.
01:29Man.
01:32Here we go.
01:34Bloody weather.
01:36Now, my insider left me the key for this.
01:40Oh.
01:41Yes.
01:45Let's go.
01:47Come in.
01:49Quick.
01:53Now, my insider told me that this place has gone downhill.
01:58Sadly, over the last two years since the owner died.
02:01Look at the state of this place.
02:11The grease is everywhere.
02:14The hot place.
02:15This is where every dish is served.
02:18This is a snake camera.
02:20This little camera goes deep into the most difficult spots.
02:23Now, this is the stuff you don't see.
02:30Oh, there is so much food.
02:34It is everywhere.
02:36That has been cleaned for potentially years.
02:39Oh, man.
02:41Fries.
02:42That's what it is.
02:44Oh.
02:45Boy, oh, boy.
02:47Resources are sat in water.
02:49Fridge is broken.
02:51You've got calamari, shrimp there.
02:53No dates.
02:54No labels.
02:55Look inside that seal.
02:56That's grime.
02:57That's built up over years.
03:00An absolute target for bacteria growth.
03:04Oh, no.
03:05That there is a cockroach.
03:07And he's OD'd on a shrimp.
03:13There's one way to identify just how bad this place is.
03:16And that's with my blank line.
03:18This little highlight bacteria.
03:21Oh, man.
03:23It's like a horror show.
03:25This is a ticket printer.
03:28So the servers take the order.
03:30And every ticket comes out of there.
03:32Can you imagine how many times the chefs touch that printer?
03:36It's so unhygienic.
03:38This is supposedly the walk-in refrigerator.
03:43Man.
03:44It's hot in here.
03:47Oh, no.
03:48Hot soups in the fridge.
03:50What's the temperature of that?
03:53Oh, my goodness me.
03:54That is disgusting.
03:56And it brings so much condensation.
03:59You can't just stick hot food into a cold room.
04:02You've got to cool that stuff down.
04:03Otherwise, it just festers.
04:05And then the bacteria starts growing.
04:07It just turns everything else sour.
04:10You've got desserts dripping with water.
04:13Oh, man.
04:15Damn.
04:16Are they rat droppings down there?
04:18Oh, boy.
04:21There's so many droppings because they've eaten too much.
04:25Mites and rats climb these racks so easily.
04:28And you've got things like this.
04:31The last berry tart just sat there.
04:33Shocking.
04:34Throughout the night, no doubt.
04:37The vermin are climbing up and down.
04:40There is everywhere.
04:42There's no dates.
04:43Potatoes.
04:44They're not even covered.
04:45Oh, my God.
04:49And look, a restaurant that prides itself on fresh seafoods,
04:53charging a fortune for it,
04:55and they're using canned crab meat.
04:57We're in Maryland, and it's a crime.
05:00What is this?
05:01Pops the towels.
05:04Ah, they stink.
05:05It takes a lot.
05:08Oh, God.
05:09Oh, my God.
05:12Is that a hole under there?
05:14There's a gap there.
05:17Nothing's staying cold in there.
05:18And that must be an entrance for vermin.
05:22I'm going to get a camera in there.
05:31Now, sadly, the owner passed away a few years ago,
05:33and it's left to the hands of his daughters.
05:36But look at the state of this dining room.
05:39It feels like it's been closed for the last two years.
05:42It's sparse.
05:44Flimsy wine bottles, dried flowers, bonquets and booths torn apart.
05:50And it's just obvious that there's trouble at the top with the management.
05:54It looks like they're falling out in love with how to run this place
05:57because it's barely washing its face.
06:01Oh, my goodness.
06:02Be careful.
06:03There's got to be some live wires there.
06:05What in earth is that contraption?
06:08That is a fire hazard.
06:10That is appalling.
06:11It's carelessness.
06:14They're not even trying.
06:15What's in there?
06:16Bloody hell.
06:21Oh, honestly, I'm dreading seeing how this restaurant functions.
06:27Man.
06:28My insider is 100% right.
06:30Callahan's is down.
06:32And sadly, it's about to be out.
06:38Let's get out of there, shall we?
06:40Quickly.
06:46Come's all right.
06:59Great.
07:00Let's go.
07:02Zoom in.
07:03It's going to be a really good day, right?
07:05These are going to be one of these members of staff
07:07under the impression they're on a restaurant refresh show.
07:10Awesome, Mike.
07:11Okay.
07:12My name is Annika.
07:13Welcome to Restaurant Refresh.
07:15So they don't know I'm watching them.
07:17And these robocams really gives me a good 360
07:21of how they operate.
07:23Camera seven.
07:25Is that the specials for tonight?
07:26Yeah.
07:27S-P-A-R.
07:29I don't think that's how you're supposed to figure this.
07:30Look it up.
07:31Annika, the eldest daughter of three,
07:34actually running this restaurant.
07:36Print.
07:37The layer printer works.
07:39Okay.
07:41Callahan's is a very big part of this community.
07:45Everyone knows Callahan's.
07:46It's like cheers.
07:48Hi.
07:49Welcome.
07:49How many for today?
07:51My dad, he owned the business for over 20 years.
07:54What was so special to my dad about Callahan's
07:57is that we would be working together as a family.
07:59All the holidays, me and my sisters,
08:01at least in Brittany,
08:02we would be working at the restaurant together.
08:04It was like home to him.
08:05When I was working at the restaurant,
08:08I was my dad's personal assistant.
08:10Whatever he needed, I got it.
08:12It's hard for me talking about it
08:19because that was like our thing.
08:21That's what brought us so close.
08:22Like I just want to do anything
08:23to make my dad happy
08:25because I knew the restaurant.
08:27Like that was our bond.
08:28That was our common interest, you know?
08:32You good?
08:33Oh yeah, I'm fine.
08:34All right.
08:34I feel like when my dad is gone now,
08:40it's definitely separate the glue from the family.
08:43Nobody's really connected anymore,
08:45even with the restaurant.
08:48We need some tickets going on here, guys.
08:50All right?
08:51That's not our job.
08:52We're waiting for them.
08:54I don't even know how much money
08:56we're losing financially,
08:57but I know that if things don't change,
09:00we will shut down.
09:01Welcome.
09:02How many for tonight?
09:03Two, please.
09:04Perfect.
09:05I honestly feel like I'm just on my own here.
09:07Did you want like a high top
09:09or did you want to sit at the bar?
09:10Wait, why is she bringing them all the way back there?
09:13Annika, she looks confident,
09:15but behind that wall,
09:17there's a lot of fear going on there.
09:19Why do they even have this here?
09:20I was pretty much just thrown in here
09:22to pretty much step in for my dad
09:24and I just wasn't taught the tools I needed
09:27to be the full owner.
09:31Hi.
09:31Welcome to Callahan's.
09:34Camera nine.
09:35That's Annika's younger sisters,
09:37Elise and Brittany.
09:38Okay, you guys can follow me.
09:40They're twins.
09:42Several will be right with you guys, okay?
09:44Hi, I'm Elise Gonski
09:45and I'm a co-owner at Callahan's.
09:47Hi, I'm Brittany Obranski
09:48and I'm a co-owner of Callahan's.
09:50Elise and I work at a hospital full-time.
09:52Annika mainly runs the restaurant for us,
09:55so she's there.
09:56They do the ins and outs.
09:58She does everything.
09:59Her and my dad were very close.
10:00They had a really close relationship.
10:02When he was sick,
10:03it was obvious that someone
10:04was going to have to take over.
10:06Elise, Annika, and I,
10:08we used to be, like, really close, but...
10:10Once my dad passed away,
10:12I didn't really want to come up as much
10:14and help out
10:15because the memories of us being here together
10:17as a family was hard.
10:19Yeah.
10:21Yeah.
10:21We miss him a lot.
10:22Yeah, we do miss him a lot, so...
10:24That's why we want to keep his legacy
10:26still going for him and for us.
10:29We want to make him proud.
10:30Yeah.
10:32Did you guys get the fried pickles
10:33or I'm at the wrong table?
10:34No, I'm at the wrong table.
10:35Sorry.
10:35Perfect.
10:36That's fine.
10:37When my dad was here,
10:38we had certain roles and responsibilities.
10:40We had people, like, owning their jobs.
10:43So what do you want us to do?
10:44Be productive.
10:45Go around there.
10:47What is Annika doing?
10:49Not much delegation going on here.
10:50Annika definitely needs help
10:52with managing skills.
10:54People don't really know
10:54where they stand right now.
10:56They're, like, all over the place.
10:57And I think that's why
10:58our relationship got strained a little bit.
11:00Here's Annika.
11:01I'm back to expoing now.
11:02I'm not seeking anyone.
11:03What I'm starting to witness
11:04is the lack of leadership.
11:07What do I do with my pen?
11:08Do I bring it back?
11:09Oh, okay, good.
11:10You may own the place,
11:11but you're not running it.
11:11Crab soup is super salty.
11:13Okay, well, figure it out.
11:15What do you mean figure it out?
11:16How are we going to figure it out?
11:18Okay, this is the seat.
11:23My inside has been messaging me
11:25nonstop for the last 36 hours.
11:27I definitely feel we need guidance
11:28to help us figure out
11:29how the restaurant should be run.
11:31Oh, my goodness me.
11:32I mean, this is not just rudderless.
11:34There is nobody in this restaurant
11:35fit to run this place.
11:37Okay, where is Erin?
11:39I'm Erin.
11:42I'm 23, and I'm a server at Callahan's.
11:44How salad blue cheese?
11:46I would do everything I could
11:48to save Callahan's
11:49for Annika and her whole family.
11:52My insider said
11:52that Erin's the young server.
11:54She's studying at college.
11:55She's quite close with Annika.
11:58Annika, that ticket's ready.
12:00This is not the surf and turf special, is it?
12:02The actual one
12:03where she rang in the correct special.
12:04Okay, you're being really loud, so...
12:06Oh, boy.
12:07Callahan's is not the most organized place.
12:10What makes Callahan's disorganized?
12:12Annika, she panics.
12:15What's the next ticket?
12:16What about this, like, vegetable
12:18that's been sitting here for 20 years?
12:20How much longer on my food, do you think?
12:21What is it?
12:22No, Elise, you don't talk to me.
12:24I'm asking you
12:25because I sent my food in 20 minutes ago.
12:28Where's my camera a little late?
12:29This last one right there.
12:31Came in 20 minutes late.
12:33How dirty that is.
12:34That's not a POS.
12:36That's a piece of...
12:37What did you get?
12:39She's gone.
12:39Yeah, she filled it up.
12:40Somehow it didn't get sent in the POS system,
12:43so it's going to be a few more minutes.
12:44Where's the boss?
12:46Where's the captain of this ship?
12:49My food coming out?
12:50Hold on, I don't know.
12:51You walked away.
12:52I didn't even know what food was yours.
12:53It's a tough job expediting,
12:54and you need to control that hot plate properly.
12:56Can you check that ticket?
12:58I don't have a ticket for her.
12:59It's right here.
13:00Oh, thank you.
13:02Yeah.
13:02But don't step up to the plates
13:04and then fall short of your commitment.
13:08So your food's going to be just a little bit longer.
13:10I try to expedite it quicker.
13:11I'm sorry.
13:12It's a joke.
13:13Did you get your food?
13:15Okay, Annika, is there food coming or no?
13:18Who's waiting for food?
13:19Camera eight, please.
13:21Can you zoom in on that?
13:21What are they arguing about?
13:23You don't have to cook that food because they left.
13:25It's right here.
13:26Well, you should have told them.
13:27They were literally right here.
13:28Run out them and tell them.
13:29All you had to do is tell them.
13:30Yeah.
13:31They need their food, and you're bothering me too.
13:33Wait, what am I doing?
13:34When you see owners like that bickering
13:35and arguing in front of the staff,
13:37it doesn't set a good example.
13:39Is that the food?
13:41Not yours.
13:41Oh, I don't even know what you got.
13:43As Annika's expoing,
13:45I'm just getting really frustrated
13:47because I'm like, what is she doing?
13:50She's literally the leader
13:51who's supposed to take ownership of this kitchen,
13:54but she's really struggling,
13:56and now we're all struggling.
13:59Honestly, there is no way on earth
14:01she has the confidence to run this business,
14:03and that is clearly evident.
14:05I'm like really overwhelmed.
14:07I'm just like really overwhelmed.
14:12Overwhelming?
14:12Not really.
14:13Annika doesn't know how to come in the kitchen.
14:15Yeah.
14:15I just feel like very upset
14:17that people weren't getting their food.
14:19And that's not the way I want people to remember.
14:21It's so frustrating.
14:24It's just too much.
14:26It's like I just want to be...
14:28I'm like really overwhelmed.
14:46I'm just like really overwhelmed.
14:49Overwhelming?
14:49Not really.
14:50Annika doesn't know how to come in the kitchen.
14:52Yeah.
14:53It's just so frustrating.
14:55With Annika, once it gets busy,
14:57she retreats into her office,
15:00sits down and sort of runs away from the mayhem.
15:02But when you're hiding in the office
15:04when they need you most,
15:06it's not good enough.
15:07Oh boy.
15:08Yes.
15:12Hi.
15:13Welcome to Callihan's.
15:15I put such a green crab soup
15:17and fish and chips.
15:19Yeah, perfect.
15:20Hello, how are you guys?
15:21Good.
15:22Four.
15:22Four?
15:23It's interesting.
15:24The restaurant's filling up.
15:25Right.
15:25I've got to get a hold of my insider.
15:30I'm the staff that respect the managers.
15:32I mean, that's not good.
15:34Communication here is a huge problem.
15:36They're not being listened to.
15:37The insider doesn't have a voice.
15:40Wow.
15:41The list is endless.
15:43Right, I'm going to get some food in here.
15:44I'm dying to taste the soup
15:46that I found in the walk-in last night.
15:49Please may I have some soup.
15:57And then of course, fish and chips.
16:00Send.
16:02Here comes Annika.
16:04Oh, man.
16:07Annika, I should have a fish and chips to go.
16:12And then it's a bowl of cream and cream.
16:14Okay.
16:14Okay.
16:15You're going to put it in that order?
16:17I saw you take it.
16:18This restaurant prizes itself on fish and chips,
16:20but Martir, the head chef,
16:22it looks like you can't be bothered to cook.
16:25We have a fish and chip to go.
16:27Yep.
16:28You got it?
16:29You need some help?
16:30My name is Martir Reyes.
16:33I'm the head chef at Callihan's.
16:36I need a crab dip and a beng beng.
16:38That was ready a while ago.
16:39Okay, so these are not mine.
16:41Well, they've been sitting there for long enough.
16:43They might as well be.
16:44The young kid behind the line is Ethan.
16:47Very confident, very cocky.
16:49I'm a line cook.
16:50You know, I come in and I cook the food that I'm told to cook.
16:53How much time do potatoes come in on?
16:55Oh, I don't know.
16:57There's a lot of freedom,
16:58and it's not too stressful
16:59in terms of the expectations put on us.
17:02Is that salmon ready, that recooked?
17:04It's going to be a few minutes.
17:05It's going to be about five more minutes.
17:07Look how chilled and relaxed the chefs are.
17:09I've never seen a laid-back kitchen as much as this one.
17:13Lazy, lazy, lazy, lazy.
17:16Come on, buddy.
17:17You're too slow, man.
17:18Oh, my God.
17:19Oh, they've got those little silver trays
17:22that are on the plates festering in bacteria
17:25because it's in a bucket of dirty water.
17:28It's gross.
17:29I had high-tech equipment in there last night
17:31to see, you know, what you can't see with the naked eye.
17:33Now you can understand why it's so dirty.
17:36There are so many hot spots.
17:37You have fries on top of fries.
17:39It is disgusting.
17:41I put a camera down late last night.
17:43Play that back, please.
17:46That's the walk-in.
17:47Oh, my goodness me.
17:49There's a pair of eyes on there.
17:51That's a mouse.
17:52I mean, look how easy it is for him to get underneath there.
17:54Look at him climbing up the side of the bench.
17:57Man, that mouse must think it's Christmas Day,
17:58Thanksgiving Day, and his birthday,
18:00all in one with the amount of food on the floor.
18:02Oh, my goodness.
18:03There are the bottom right-hand side.
18:06Is that the same one?
18:07No.
18:08He's a fatter mouse.
18:09That's a great shot.
18:11We've got something else we're going to play for you.
18:13Oh, my goodness.
18:14There's a cockroach.
18:15That's a live cockroach.
18:17I mean, he's moving slowly
18:18because he's even stuffed his face.
18:21He has to rest his tummy.
18:23You've got Martia, the head chef.
18:25He's standing in front of all that grime
18:28and grease and dirt,
18:30and between his feet,
18:32he's got mice running around,
18:34filling their bellies like no tomorrow.
18:35So, are these, is this waiting?
18:40I don't know whether it's not done.
18:42What does that come with?
18:43I don't even know the ticket.
18:45Annika is ill-equipped to run a successful restaurant.
18:50Am I blind?
18:51Where is that ticket I had?
18:52I just think that she is very scattered,
18:54and she gets overwhelmed
18:56and is a little flighty,
18:58is always how I describe it.
19:02And personally, like,
19:04I work back here and I respect you.
19:06I don't respect Annika
19:07because she doesn't have,
19:08she hasn't given me a reason to.
19:10You've got a big mouth.
19:11It sounds like the staff are running this place.
19:14Thank you, man.
19:15Right, let's go.
19:18Right, I am dying to taste that soup.
19:22That's the cream of crab soup.
19:26Oh, boy.
19:32No, no, no, no, no, no.
19:33me.
19:35No.
19:36No.
19:37So that's off.
19:38That's gone.
19:39That has, that has turned sour.
19:42So, putting piping hot soup into a fridge,
19:46it's no wonder it tastes this bad.
19:48Oh, my goodness me.
19:50That is disgusting.
19:53Now, fish and chips.
19:54If there's one thing I grew up with in my family,
19:56which was a bit of a treat back in the day,
19:58was fish and chips.
19:59Let's have a look at this.
20:02Oh, my goodness me.
20:04What is that?
20:06Wow.
20:07How greasy is that?
20:08Mmm, that fish does not smell good.
20:14No.
20:16Oh, my God.
20:17I never thought I'd say dry.
20:20Tasteless fish.
20:21It tastes up nothing.
20:22None of the product looks fresh.
20:23It looks like it's frozen.
20:24$19.99 for that.
20:26What a shame.
20:28So wrong.
20:30Annika, I need one Caesar.
20:32Can I get a side Caesar?
20:34Annika, they do side Caesars.
20:35Well, I didn't know.
20:37Thanks for informing me, everybody.
20:39Come on.
20:40Now, unbeknown to Annika,
20:41I've got a big surprise for her
20:42because it's time to bring in my secret weapon,
20:45my dear friend, Rock Harper.
20:47Not only did he win Hell's Kitchen Season 3,
20:49but trust me, this guy knows how to run
20:51a successful restaurant.
20:52So as I'm currently undercover,
20:55I'm asking Rock to test their hospitality,
20:57quality of service,
20:58and see how they manage customer feedback.
21:02How you doing?
21:03Good.
21:04Table for one, please?
21:05Table for one?
21:05Absolutely.
21:06There he is.
21:08Looks like a lumberjack.
21:09Let's go, Rock.
21:11Rock, I know it's hard to talk,
21:13but always pretend to be on your phone.
21:15First impression of the dining room,
21:16what do you think?
21:17This is prehistoric.
21:18I could see what they did seven years ago, but...
21:22You forgot your butt.
21:24Uh-oh.
21:25Traveling paradise.
21:27No, no, don't say that.
21:28Is that your button?
21:29Maybe.
21:30Huh, lost the button.
21:31Okay.
21:32That's your camera.
21:33You just blow that cover.
21:34Rock!
21:34I don't know what's going on with ham,
21:36but it's very odd.
21:37Uh-oh.
21:38No, no, no, no.
21:40For God's sake!
21:41I don't know what's going on with ham, but it's very odd.
21:46I don't know what's going on with ham, but it's very odd.
21:47No, no, no.
21:48For God's sake!
21:49I think we're good.
21:50I think we're good.
21:51Okay, that was close.
21:52I'll call you back.
21:53I'll call you back.
21:54Not good.
21:55Not good at all, Rock.
21:56Oh boy.
21:57Not good at all, Rock.
21:58Tell me about this special.
21:59What's that about?
22:00Yeah.
22:01So you get a tin-ass New York strip and a lobster tail.
22:02Oh, awesome.
22:03Yeah.
22:04The steak.
22:05Okay, how do you want that, Rock?
22:06Uh, medium, please.
22:07And then with a lobster tail.
22:08A lobster tail.
22:09A lobster tail.
22:10Yeah.
22:11A lobster tail.
22:12A lobster tail.
22:13Yeah.
22:14Thank you so much.
22:15Appreciate it.
22:16Are you seeing any leadership of your chef?
22:18No, I didn't know.
22:19I didn't know.
22:20I think we're good.
22:21I think we're good.
22:22Okay, that was close.
22:23I'll call you back.
22:24I'll call you back.
22:25No good.
22:26Not good at all, Rock.
22:27Oh boy.
22:28Tell me about the special.
22:29What's that about?
22:30Yeah.
22:31So you get a tin-ass New York strip and a lobster tail.
22:33Oh, awesome.
22:34Yeah.
22:35The steak.
22:36How do you want that, Rock?
22:37Uh, medium, please.
22:38And then with a lobster tail.
22:39The lobster is great, yeah.
22:40Are you seeing any leadership qualities in that?
22:42It's interesting because they're all sort of just standing
22:45in one area, not touching tables, just scared.
22:49Yeah, shocking.
22:50Surf and turf, yeah, looks very good, actually.
22:53It does look good.
22:56It's me?
22:57Awesome.
22:58OK, thank you.
22:59Enjoy.
22:59All right.
23:03Rock, how does the New York strip
23:06on the surf and turf taste?
23:08It's like rubber.
23:09Rubber.
23:10Wow, wow, wow.
23:11The crazy thing is, this is a gaucho knife,
23:15which could probably cut through my tennis shoes,
23:17but it's having a hard time on this lobster and steak.
23:20Man, that thing looks knackered.
23:21It looks so rubbery.
23:23Rock, how much is that worth there?
23:25I think it's $63.
23:27$63, man.
23:29Oh my goodness me.
23:30How'd it come out?
23:32I'm just a bit chewy.
23:34The lobster's super tough as well.
23:37Right, let's see if she takes this complaint
23:38back to the kitchen.
23:41Hey, Annika.
23:42Annika.
23:44Someone didn't like their special.
23:46It's too chewy.
23:48What did they say?
23:48The lak is chewy?
23:49He said it was too chewy.
23:50Lak is like that.
23:51He's correct.
23:52Yeah.
23:52Yeah, just like New York strips are fatty
23:54and they're going to be chewier.
23:55They don't know what they're ordering.
23:57Yeah, I can't believe these people, man.
23:59And the lak is chewy.
24:00Are you serious, man?
24:01Yeah, it's food, you got to chew it.
24:03Did they forget that?
24:04Oh, okay, that's fine.
24:06Little punk in the kitchen said whoever sent that back
24:08doesn't know what he's talking about.
24:09Wow.
24:10They need correcting.
24:11They need educating.
24:12And she's doing none of that.
24:14Let me call you right back.
24:15All right, sorry.
24:16Hi, how are you?
24:17What's going on tonight?
24:19It's just tough, you know, for a $60 entree.
24:21Yeah.
24:22And the lobster's super tough as well.
24:24Did you want another lobster tail?
24:25Maybe they'll come out, some of your tastings, or?
24:28The lobster's frozen, tasteless.
24:30It's gross, it's gross.
24:33Is it going to be tender, or?
24:34I don't know if it's going to be tender.
24:36Don't know if it's going to be tender.
24:38I think it's just going to, it might be the same,
24:40it might be different.
24:42It just depends on how they figure it out, how fast.
24:46Wow.
24:47She has no idea what she's talking about.
24:51Move on, I need something sweet to pick me up.
24:53I want to ask you a question.
24:54Yeah.
24:55I saw a dessert tray.
24:56Was there a piece of pie or something on there?
24:58Yeah, I saw.
24:59I want to bring it out.
25:00You tell me what you like.
25:01OK.
25:01And we'll just.
25:03She just wants to run away from you.
25:04No apologies.
25:06Well, that's not good.
25:07I mean, that was not the presence of an owner right there.
25:10Hey, you know there's no lid for the desserts back there?
25:14If it wasn't me.
25:16None of the desserts are plated at all, just so you know.
25:19And all the peanut butter pies are smashed.
25:20There are a bunch back there.
25:21What do you mean?
25:21And if you look back there, Ethan, it's disastrous.
25:24Whoa.
25:26The chefs need to figure out what it's not.
25:27But you guys aren't responsible for.
25:28Oh, so it's our fault, Jose.
25:30Well, there are a lot of rules that don't get followed.
25:32Honestly, there's very little respect there for Annika.
25:35She needs to sound and look like a boss.
25:36And so far, it's not happening.
25:38Well.
25:39Oh, man.
25:41Camera eight, please.
25:42That's the blueberry tart.
25:45The plastic wrap is broken.
25:46I think that's the one from the fridge last night that I found festered with vermin, nibbling
25:54away.
25:55The last berry tart just sat there.
25:57Shocking.
25:58Can you just play back just how easy it is for that vermin to get underneath that door?
26:02Oh, there he is.
26:03Oh, my goodness me.
26:06That is so gross.
26:07I mean, it's a heyday for them down there.
26:11I put some extra wrap on the side, I don't know if you want it on top of the ice cream.
26:18Thank you so much.
26:19Coming to you.
26:21Is that the blueberry tart?
26:23Yeah, chef.
26:25No, no, no, no, no, no, no, no, Rob.
26:26Listen to me, do not eat that.
26:29Put that thing down.
26:30Please don't eat that.
26:32I think there was mice dancing away with that thing last night, like they were bouncing
26:35around on a trampoline.
26:37There is no clear leadership, no structure, and no quality control.
26:41I've seen enough.
26:42I'll be in shortly.
26:53Ladies and gentlemen, good afternoon.
26:55Good afternoon.
26:56Oh, my God.
26:57Um, Monica.
26:58Yeah.
26:59Monica.
27:00Oh, my God.
27:01Oh, boy.
27:02We're just walking to the restaurant right now.
27:06I'm like freaking out because I know Gordon's coming here to rip people's heads off.
27:10Oh, my God.
27:11And I'm about to run.
27:12I'm running.
27:13I'm hiding.
27:14Sorry, but I'd like you now to stop eating.
27:17All right.
27:18It's Gordon Ramsay.
27:19It's Gordon Ramsay.
27:20Martin, it's Gordon Ramsay.
27:21Martin, it's Gordon Ramsay.
27:22Can you shut the kitchen down, please, now?
27:23Then shut the kitchen down.
27:24I don't really know what's going on.
27:27So stop cooking, I guess.
27:28Yeah, probably, right?
27:29Oh, God.
27:30Oh, boy.
27:31It is terrifying to have Gordon Ramsay walk into your restaurant.
27:32Oh, man.
27:33Especially when you're not expecting it and he could have had anything that you've already
27:34put out.
27:35Terrifying.
27:36Sorry, everyone.
27:37Oh, gosh.
27:39Bye.
27:40Thanks for coming.
27:41Bye-bye.
27:43Oh, I'm so sorry.
27:44Come back.
27:46Bye-bye.
27:48Sorry about that.
27:50That's a shame.
27:51I'm, like, actually pooping myself.
27:53Can you get me the chefs, the two chefs, the kitchen and an Alicant?
27:56Yeah.
27:57Yeah?
27:58I guess we're going to get yelled at.
27:59Oh, boy.
28:00I'm here, OK.
28:01Martyr, come out.
28:02Ladies, come and join your sister.
28:03Just go first, can you just go first?
28:05Oh, my gosh.
28:06Oh, man.
28:07Oh, my gosh.
28:11Oh, my gosh.
28:13Oh, my gosh.
28:14Bye-bye.
28:15Thanks for coming.
28:16Bye-bye.
28:17Bye-bye.
28:18Bye-bye.
28:19Bye-bye.
28:20I've been watching you for a while, every corner of this restaurant I've been studying
28:33undercover.
28:34And trust me, I've been following you 24 hours a day.
28:39What I've just witnessed and what I've seen and tasted, I am lost for words.
28:46Two decades in the making, a legacy to continue.
28:50Oh, where's it going?
28:53Come on, guys.
29:03Can you shut the kitchen down, please, now?
29:07He said shut the kitchen down.
29:09I don't really know what's going on.
29:11Matia, come out.
29:12Ladies, come and join your sister, please.
29:16Me too.
29:16Yes, please.
29:17I've been watching you for a while, every corner of this restaurant I've been studying.
29:26And from a chef's point of view, being located here in the heart of Maryland, and this is
29:31a restaurant that prides itself on seafood.
29:34Honestly, if this was my business, I'd fire the lot of you.
29:41And then I look at you're standing expediting.
29:43Then it gets a little bit too busy for you.
29:45Then you disappear.
29:46And then all of a sudden, it's a show.
29:49Nobody's accountable.
29:51Not only have I been watching, I have an insider.
29:55Someone in this room that I've met with, and they've told me that nobody in here understands
30:03how to run this place.
30:05Hearing that there's an insider, it's weird.
30:08It's throwing me off.
30:09And just the unknown variable is kind of terrifying.
30:13My insider has been helping me from day one.
30:17I have no idea who the insider is at all.
30:21But at the end of the day, we do need help.
30:23And it takes a little mouse to keep on running around sniffing things and giving on over to
30:28Gordon.
30:29I'm not mad.
30:30I am shocked, and I'm saddened.
30:34The reviews, the one-star reviews, they cooked mediocre food.
30:42The food is meh.
30:45This was a good restaurant, but no longer.
30:47I mean, the reviews are appalling.
30:51Who's in charge, first off?
30:52Who's running this place?
30:53Why did you take this over?
31:05Help me to understand the beginning of this journey.
31:07Okay.
31:08Um, so my dad basically didn't tell anyone.
31:10He was getting sick, and I was, he, I don't know how to explain it, but like a week before,
31:15he was going to, he didn't want people to know.
31:19He was passing me, and I used to work with my dad.
31:22So I kind of knew a little bit about the restaurant.
31:24My dad was like, Anika, just, can you help run it?
31:27Like run the restaurant, because he didn't want to let people down.
31:31This whole thing was supposed to be like me and my dad and my family, and I really didn't
31:36think it was going to like, kind of fall into this.
31:41What's happened?
31:42We did have the passion and drive for this restaurant, but I feel like after my dad
31:46passed away, that everything just changed, and that no one really cared to really have
31:51the restaurant thrive anymore.
31:53I'm deeply sorry about what happened.
31:56I get that part, but we are not only captain-less, we're rudderless.
32:01Where's the structure, Anika?
32:04The structure, I have tried to destructure, and I just feel like nobody really cares, and
32:10there's no...
32:11They don't respect you.
32:12Yeah, they don't respect me.
32:13They really don't respect me at the end of the day.
32:14Like, I'm doing this for my dad, I know, but the other half of me is like, why put up
32:18with this?
32:19When I tell them to do something, they don't do it at all.
32:23They look at me like, oh, what is she going to do, fire me?
32:26It's the most disrespectful thing, Ashley, every time I come in here.
32:29Erin, when you see this restaurant as dysfunctional as it is, how does it make you feel?
32:36If you work in an environment where everything is broken, everything is broken down, there's
32:42always a problem.
32:45Right.
32:46Ethan, you've got opinions.
32:47I've been watching the way that you don't respect the management, and so talk to me.
32:54I think Anika could have been working harder earlier on, and taken advice from people, and
32:59just learned more about how to run everything.
33:03As a leader, Anika is inexperienced.
33:08Most of her work here has been primarily office work and behind-the-scenes stuff, and I think
33:13that she just needs help with, like, the day-to-day of the running a restaurant.
33:17What does this place need?
33:18Honestly, it just needs someone who knows what they're doing from the top down to just
33:23be here.
33:24So that's not Anika?
33:33Unfortunately, I don't think Anika knows 100% how to be running it.
33:58Anika, I don't come to you.
34:01How would you rate your performance?
34:03I mean, I do see some room for growth, so I'm not going to say I'm, like, at 10, but,
34:08like, I'm not really sure at this point.
34:12I don't even know what it looks like to really, like, I don't know.
34:16Right.
34:17Martyr, how would you rate your food out of a scale of 1 to 10?
34:20Chef.
34:217 to 8.
34:23Are you serious?
34:24You're about five points off.
34:27Stay there two seconds.
34:29Who did he meet with?
34:34Not me.
34:35Can you imagine who he's looking at?
34:40I don't know.
34:42How do you touch that every day?
34:49Hold it.
34:50Hold it.
34:51Got it?
34:52Yeah.
34:53Yeah.
34:54Yeah.
34:55That is caked in dirt.
34:56Every customer that eats inside this restaurant, you pull that ticket out of there.
35:00Can you see how dirty that is?
35:01Yeah.
35:02Do you not think and look at that?
35:03That needs a clean.
35:04Ooh.
35:05$60 entrees served with baked potatoes that you reheated from last night.
35:09No, today I make a fresh potato.
35:10No.
35:11No, no, no, no, no.
35:12No.
35:13Like the soup.
35:14The soup wasn't made fresh today.
35:15We made the soup every day.
35:16I was in here early hours this morning.
35:18After last night's service, and those soups came off the steam table into the fridge, covered,
35:25and then reheated it.
35:26Oh.
35:27Oh.
35:28Oh.
35:29Oh.
35:30Oh.
35:31Oh.
35:32Oh.
35:33Oh.
35:34Oh.
35:35Oh.
35:36Oh.
35:37Oh.
35:38Oh.
35:39Oh.
35:40Oh.
35:41Oh.
35:42Oh.
35:43Oh.
35:44Oh, oh.
35:45Oh.
35:46Oh.
35:47Oh, oh.
35:48Oh, oh.
35:49Oh, oh.
35:50Oh, oh.
35:51Oh.
35:52Oh, oh.
36:07Oh, oh my god.
36:09Oh wow.
36:10Wow.
36:12bother you? Have you ever seen the top of that hot plate? Ethan, what have you seen?
36:17It's gross. There's old fries. It's just... Did you say old fries?
36:21An understatement. Yeah. Are you kidding me? Hold that. You're paying for that laziness.
36:31How you can come into that kitchen and then start cooking, and you're telling me they've
36:36been there a couple of days? No, those are much older. Months? Yeah.
36:39Months? Yeah. I know that it's a big issue. So what was stopping you from getting them?
36:44Cleaning it? I just didn't. We just don't care. Come on, guys.
36:49This is just embarrassing. It's like you can't even handle a kitchen. You guys can't even cook
36:54food. It's insane. Like, get your sh** together. I don't care. When you walk into this restaurant,
37:01there's a certain responsibility on your shoulder. You're the boss. Yeah, so this is the thing.
37:06Can I just tell you something? Hank, I wish your father was here to see this.
37:13They've just admitted in front of you that they're old fries because they don't give a
37:18sh**. They don't give a sh** about you. They don't give a sh** about their jobs. And they don't
37:23give a sh** about their customers. We don't care to clean our own kitchen. We don't care to
37:30maintain standards. And we're not caring enough to respect your father's legacy.
37:37It just... But it's just a lot harder than I thought.
37:41Yeah. I'll be honest with you. Larry would not be settling for this.
37:47I don't even know if I can help you because I'm not too sure if you want change.
37:51Does anyone give a sh**? I care. Why do you care? We as a family decided we wanted to do this
38:00together. And this is a family. Like, we consider everyone working here as a family. And we hope
38:06everyone wanted to continue the legacy. This is not a family. It's just all one big, friendly
38:13up. And no one's accountable.
38:18I think they need, like, a head leader in this thing who's going to help run the restaurant.
38:24It's just that nobody's listening to me and nobody cares. Maybe Anika needs to listen to her sisters
38:30because I feel like she's not running the restaurant the way it should be. And I've been trying to help
38:34her, but she doesn't want help. You're the owner-manager. You decide who does their certain position.
38:39It's just right now. It's not working. Whatever is going on.
38:41What you're doing, it's not working. Yeah, so here we are.
38:46Are you f**king kidding me? This is a business that needs to be run with vigour, passion, drive,
38:53respect, and above all else, standards. And there is zero standards in this. You should
39:00be ashamed.
39:08I am so dumb. F**k me.
39:11Are you f**king kidding me? This is a business that needs to be run with passion, drive, respect,
39:39and above all else, standards. And above all else, standards. And there is zero standards
39:43in this. You should be ashamed. F**k. I am so dumb. F**k me.
39:51Wow. I can't see a reason to stay. Three daughters behaving like teenagers. These girls are so far gone.
40:14Oh my God. It seems like he left. I'm absolutely scared Gordon is not going to come back in here and
40:24help us. It was a disaster. And I just feel like now if he doesn't come back, we're not going to get
40:29the help we need. Half the things he's saying, I completely understand. You know, you guys know the
40:36restaurant's failing, but it seems like you guys are not doing anything about it.
40:40It should all come from you guys more than us. Like we are the owners.
40:44You guys are the people who are keeping us alive. A restaurant doesn't run itself. A restaurant runs
40:49with its people. And if we don't have you guys to be here for us and, you know, be our server, be our
40:55cook, be our bartender, we don't run. We're not going to be in business. We can't be here 24-7,
41:00so we rely on you guys. I'm frustrated because I just feel like our, you know, our staff was just
41:06making excuses. They were just making excuses when they should have just been telling him the truth.
41:10So I'm not happy about it. If you're not on board, bye-bye. Yeah. Sorry. I don't mean to be like
41:16totally blunt, but if you're not on board, you got to go. Well, it's hard to be involved,
41:20unfortunately, because you have put yourself in the position. I'm not trying to be rude,
41:24but you put yourself in the position where you wanted to run it by yourself. Whenever I asked
41:28you to come up, you said, don't worry about it. I'm here. I call you. I text you. When I'm like,
41:32oh, oh, it's not true. You want me to ask to come up here? When do you ask me to come up here?
41:36When I'm not working my other job. I say, hey, do you need me to help out?
41:39Serve. You need to serve. Or do anything. Anybody needs me. If I'm like, oh, does anyone need
41:43off anything? I've not. You don't even ask us to help you. That's not true. I'm literally here
41:49every day trying to figure out how to make the restaurant better. So when my sisters like try
41:53to give me advice about how I should run the restaurant, oh, you should do this. You should
41:57do that. I'm like, where have you been? We do want to come, but we don't always have the time
42:01to come up. Yeah, exactly. You don't have the time to come up. So you don't act like you guys ask all the time.
42:04We don't. Okay. I do though, Anika. We say, hey, do you need help? Don't make it seem like it's
42:09on me. It is on you. It's not because you can't come up. You work here all the time. That's why
42:13it's on you, Anika. But you work here all the time. That's why. This is your job. You're getting
42:18paid to do it. Don't act like you're come up and ask you all. You do. So you never ask me to come up.
42:24You never ask me to come up here and help. You're lying. She's lying. No, Anika, I think
42:29that's in your head. That is a lie. I'm not lying.
42:40You really needed him, and I just don't know how we're going to figure this out. Elise,
42:46how's it going? Not that great. Larry had no intentions of letting his daughter's
42:52brain, this legacy, away. It's so sad. My dad's legacy, I feel, is definitely a jeopardy.
42:58I don't know how much longer we can go on without help. I don't need it. Like, I need help.
43:05I don't want to let the staff down. Oh, boy. I don't want to fail. I hope he comes back.
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