- anteontem
Sante La Brea
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TVTranscrição
00:00Tonight on Kitchen Nightmares...
00:02My business is about to close!
00:04...Gordon is in Hollywood...
00:05Wake up, you f***ing idiots!
00:09...to save a restaurant that is so unbelievable...
00:12Sir, put your hands in front of you.
00:14...it feels more like the set of a Hollywood movie...
00:17...starring a desperate owner...
00:19There is a f***ing boss here!
00:21So don't argue about everything!
00:23...his angry son...
00:24Shut the f*** up! Stop picking on me!
00:26...and a manager who just loves to decorate.
00:29I like to make pretty and nice.
00:31I don't respect Mark.
00:32I mean, what else does the guy do?
00:33He's an interior decorator for God's sake.
00:35This movie is part tragedy...
00:38Congratulations.
00:39It's a f***ing mischrace.
00:41...part comedy...
00:43Mate, I don't like it, but you clearly do.
00:45Good boy.
00:46...and part drama...
00:47What the f*** is wrong with you?
00:48Don't f***ing start with me!
00:50...but for Gordon Ramsay, it's a shocking horror epic...
00:53Mom, what's the matter?
00:55...that just might be his toughest challenge yet.
00:57Whenever I see that, I'm gonna be best off!
01:01Tonight, it's the world premiere of Sante La Brea.
01:05The City of Angels. Famous for its movie stars, stunning coastline, and healthy lifestyle.
01:07The ideal place to have a healthy restaurant.
01:09But in spite of its location, Sante La Brea is in critical condition.
01:13The City of Angels. Famous for its movie stars, stunning coastline, and healthy lifestyle.
01:19The ideal place to have a healthy restaurant.
01:21But in spite of its location, Sante La Brea is in critical condition.
01:27It's chewy. It's like meat, but not.
01:29Dean, the owner, and his two sons, Arthur and Sammy, have been running Sante for nearly ten years.
01:35So what does that mean?
01:37I don't really drink, bro.
01:39But business has dwindled to almost nothing.
01:41And this father-son team is in desperate need of Gordon Ramsay's help.
01:43I'm the owner, I am the cook, I'm the janitor.
01:45I also do all the maintenance.
01:47The water stallion.
01:48With a thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin.
01:52But in spite of its location, Sante La Brea is in critical condition.
01:54It's chewy. It's like meat, but not.
01:56Dean, the owner, and his two sons, Arthur and Sammy, have been running Sante for nearly 10 years.
01:59I'm the owner, I'm the cook, I'm the janitor.
02:01I also do all the maintenance.
02:03Is the water still on?
02:04With a thin, very thin thread,
02:06I'm holding this place flat.
02:07You wanna take his table?
02:08Maybe dad should.
02:09Hell no, you want it to be good, right?
02:12This place is running, like, without a captain.
02:14I don't think my dad can really be a manager.
02:17How about you just man up, man?
02:18Sack up and do this, man.
02:19I always wanted to be surrounded
02:21with good, intelligent, strong people.
02:23I needed help, like, genuine help.
02:25I hired Mark about six months ago.
02:28There's a lot of food here, and I don't know who .
02:29My role here is a little bit undefined.
02:31It was really no job title.
02:32I'll be the hostess, I'm the best hostess.
02:35We don't know, we don't know what he does.
02:36I think of Mark more of the interior decorator.
02:39I wanna make it feel like a nice, welcoming home.
02:41I do what needs to be done.
02:42I treat it as though it's mine.
02:46I've worked here since I was 15 years old.
02:48I don't remember the last time it was, like, busy.
02:50Just hold your breath, it's only seven o'clock.
02:53The nightmare is the fact that I'm not making money.
02:55My father is in at least $200,000 debt.
02:58I owe everybody.
02:59I owe the landlord taxes, vendors, short of my mortgage.
03:03It's really sad.
03:05I gave it my all.
03:07It's my heart, my soul, my time.
03:09All right, all right.
03:11Everything is in jeopardy.
03:12I stand to lose everything.
03:15I think we need Chef St. Ramsey's help because we don't know what the we're doing.
03:19Everyone at Santa La Brea is getting ready for Chef Ramsay's arrival.
03:28I'm nervous and excited about meeting Chef Ramsay.
03:30It's like being awake in a dream.
03:32Aurelio didn't show up.
03:33Aurelio didn't show up again.
03:35But owner Dean has just received upsetting news.
03:38He locked his phone and his home phone is no answer.
03:41Aurelio, baby, where are you, man?
03:44I need you.
03:45His head chef, Aurelio, is nowhere to be found.
03:48Come over, OK?
03:49I really need you today.
03:51OK, bye.
03:52Aurelio is a no-show today, so it's like, uh, what else is new?
03:58I'm a little bit nervous to meet Chef Ramsay.
04:00I heard the guy's like 6'2", like he's a monster.
04:06La Brea Avenue, one of the busiest streets in L.A. and home to hundreds of successful restaurants.
04:11One thing's for sure, the location is not an issue.
04:13I'm about to find out what is.
04:15My God.
04:18How are you?
04:19Chef Ramsay.
04:20Good to meet you.
04:21This is Dean, yes?
04:22Yes, it is.
04:23Good to see you.
04:24Good to see you, too.
04:25So, this is different?
04:26Yes.
04:27This went up to my place.
04:28It is different.
04:29Give me a, uh...
04:30A little tour?
04:31A little tour, yes.
04:32OK, this has been remodeled lately, not too long ago.
04:33And I just put that in together, it's supposed to be weed grass.
04:35Geez, you've got all the grass growing at the corner.
04:37Yes, weed grass growing.
04:38Oh, you grew that?
04:39Yes, we do.
04:40Oh.
04:41.
04:42Actually...
04:43Is that there?
04:45Excellent.
04:46OK.
04:47You've got to help.
04:48I'm not going to give it to you.
04:50Oh, .
04:53It's something about Chef Ramsay.
04:56It just freezes a part of your, you know, your brain.
05:03So, the food...
05:05Tell me about the food.
05:06Is it all vegan?
05:07No.
05:08No.
05:09We have chicken and fish.
05:10Chicken and fish.
05:11Yes, we do.
05:12You're always vegan.
05:13Everything in the kitchen is made in two versions.
05:15Either vegan versions or non-vegan versions.
05:18How many chefs you got in the brigade?
05:19What a .
05:21I have...
05:22Actually, I have none today.
05:24My chef didn't show up.
05:25Is he sick?
05:26Is he...
05:27I don't know.
05:28He's just vanished.
05:29Everyone takes advantage of me.
05:30I'm not really making money.
05:31I'm actually spending money for last year.
05:33What's the problem with the restaurant?
05:35Straight off, what is it?
05:36Really, money...
05:37Money is the issue here.
05:38Mark spent $5,000 on these things.
05:40They bought $5,000 worth of product.
05:43So, Mark's your partner?
05:44Mark is not my partner.
05:46He's just lending me $10,000.
05:48Mark is just a big talker.
05:50He just talks too much.
05:51He makes...
05:52Makes many ideas he doesn't follow up with.
05:55Nice to meet you.
05:56Likewise. Good to see you.
05:57Nice to meet you.
05:58I'm so surprised about you.
05:59Explain to me what you do.
06:00Um, right now I've been trying to make the place just a little more hip, a little more
06:04fresh, a little more modern.
06:05Right.
06:06Okay, tell me about the design.
06:07What are you...
06:08What's the vision here?
06:09I want it to be like no other place you've ever seen.
06:11Which is obvious.
06:12You're definitely, definitely not wrong there.
06:14That's for sure, yeah?
06:17I'm dying to get something to eat.
06:19Get up to speed.
06:20I've tasted some grass.
06:21Do you...
06:22Do you want to pick...
06:23I'm a little bit hot.
06:24I'm gonna sit outside on the terrace and, uh...
06:26And I'll bring you a menu?
06:27Get some fresh air.
06:28Nice to meet you, Mark.
06:29Nice to meet you, too.
06:30Really, really, really.
06:32Sweaty hands.
06:33Your hands are sweaty.
06:34Mine?
06:35Yeah.
06:36I'm very hot.
06:37I'm very hot.
06:38And I only wear this for you.
06:39It's hot, so I can change it now.
06:40Excellent.
06:41He is 850 hot.
06:42Hot, hot, hot, hot, hot, hot, hot, hot, hot, hot.
06:44All righty.
06:45Good afternoon, Chef Ramsay.
06:46Sammy, how are you, buddy?
06:47I'm all right, man.
06:48We've got a couple glasses of water.
06:50What can I get, Pete?
06:51I'll go for the patty melt.
06:52The turkey, please.
06:53Nice.
06:54Patty melt.
06:55Okay.
06:56And then I'm fascinated, which I've never come across before.
06:58The mogadufu.
06:59What is that?
07:00It's like a...
07:01It's like a...
07:02It's like a stir-fry, mixed vegetable stir-fry with black bean sauce.
07:05It's a little bit spicy.
07:06Okay.
07:07And then I'll finish off with the blackened salmon.
07:09Brilliant.
07:10All right.
07:11Now.
07:12Modo tofu.
07:13Modo tofu.
07:14Modo tofu.
07:15Orale, wey!
07:16A grande order, man.
07:17Come on.
07:18Hey.
07:19What's the dog's name, please?
07:20Tubbs.
07:21Tubbs.
07:22Look at him.
07:23Turkey patty melt.
07:24Turkey patty melt.
07:25Absolutely cute.
07:27Very well.
07:33What is he eating right now?
07:34He's looking like he's picking through it like it's dog .
07:38Turkey melt.
07:39My God.
07:41Oh.
07:42This restaurant prides itself on being healthy.
07:45That does not look healthy.
07:47That is dry.
07:48And they are disgusting.
07:50Come here.
07:51Look.
07:52Smell.
07:53Tubbs.
07:54There you go.
07:55Little bit more Tubbs.
07:57There you go, buddy.
07:58He's feeding the turkey patty most of the dog here.
08:03I saw him feeding the burger to the dog.
08:06First off, I'm so glad the dog ate it.
08:08I was so glad because I thought if the dog doesn't eat this burger,
08:10.
08:11This here is a mobu dofu.
08:13Oh, come on.
08:14This is a joke.
08:15He doesn't like it.
08:16Didn't know mobu dofu means in Chinese.
08:17That's for sure.
08:18He's looking laughing.
08:19He's ripping.
08:20He's ripping.
08:21He's ripping.
08:22He's ripping.
08:23Rice cooked to hell.
08:24And I'm stuck here.
08:25In the center of La Brea.
08:26I don't do food.
08:27Oh, come on.
08:28That is shocking.
08:29My God.
08:30That's what he was ripping apart.
08:31Oh, that's horrible.
08:32Maybe he can get through to Dean about the food.
08:34You can smell it.
08:35You can taste it.
08:36And this is the salmon here.
08:37Blackened salmon.
08:38Blackened salmon.
08:39Blackened salmon.
08:40Blackened salmon.
08:41Absolutely.
08:42Okay.
08:43Very blackened.
08:44Very blackened.
08:45That is shocking.
08:47My God.
08:51That's what he was ripping apart.
08:53Oh, that's horrible.
08:55Maybe he can get through to Dean about the food.
09:00You can smell it, you can taste it, you can...
09:01And this is the salmon here?
09:04Blackened salmon.
09:05Blackened salmon, absolutely.
09:06Okay.
09:06Very blackened.
09:15It's dry, and it tastes way too fishy for salmon.
09:22Like it's been in a refrigeration unit
09:26that's not even properly cool.
09:30Disgusting.
09:32God, the food is bad.
09:39How was it?
09:40Just in terms of the presentation,
09:43it looked like a dog's dinner.
09:45Then, you get to taste it.
09:47It's hideous.
09:49Healthy food does not have to look like
09:52and taste crap.
09:54I agree with you.
09:55So, oh, God.
09:58Oh, not that bad.
10:02Show me where the salmon is.
10:03It was smelling fishy.
10:05Unbelievable.
10:07Fresh salmon.
10:08Oh, dear.
10:09That's wild salmon.
10:10When did it come in?
10:11Yesterday.
10:12Yesterday?
10:13My salmon was very fishy.
10:15You got all that in there yesterday?
10:16Yes.
10:17Yeah.
10:17So you got the salmon and the turkey
10:19in the same container melting.
10:22So the chicken comes in fresh?
10:24Yes, it does.
10:25I guess this is extra.
10:26You know, whenever we have it...
10:27Why are you lying?
10:31No, I'm not lying to you.
10:32This is not exactly what I expected to find
10:34in a healthy restaurant.
10:35What else is in here?
10:36When Chef Ramsay found all the stuff
10:40that's been there for a long time...
10:41It's rotten.
10:43It was very disturbing to me.
10:45Your food is about as healthy as these vegetables.
10:48I didn't realize that nobody looks in the refrigerator.
10:51Were you going to serve this tonight?
10:53No.
10:53All of a sudden, Dean, there's a lot of food in there
10:55that you're not serving.
10:56When I smell...
10:57I go straight to the juggler.
11:00I felt destroyed.
11:02It was unbelievable.
11:03I feel like breaking down completely.
11:05I let the chef take care of the refrigerator.
11:10I don't look into it.
11:11This is your business.
11:13Yes, it is.
11:16It is true.
11:18There's nothing for me to say.
11:20The biggest problem in this restaurant is you.
11:24Congratulations.
11:26It's a f***ing disgrace.
11:30Coming up...
11:34Martin Dufo's a pile of s***.
11:36Gordon transforms Dean.
11:38Wait down, you f***ing idiot.
11:40And gets him to take control of his business.
11:43There is a boss here.
11:45Even if I'm wrong, just do it.
11:48But there is still chaos in the kitchen.
11:50You're talking about it.
11:52What the f*** is wrong with you?
11:53Don't f***.
11:54Start with me.
11:55Can manager Mark take the heat?
11:57And then later, one shocking surprise...
12:01Sir, put your hands in front of you.
12:03...that will change Santa La Brea forever.
12:10After Gordon discovered the deplorable conditions of the food storage...
12:14It's rotten.
12:16Owner Dean is devastated.
12:18I mean, is it okay if I said, oh...
12:19Dad got very emotional.
12:23I felt like the hopelessness kind of feeling from him, you know, in a way.
12:26It was really f***ing sad.
12:28What happened today, man, will not happen again.
12:29Because we got Mr. Gordon on the other side.
12:32Yeah, you f***ing right.
12:34It won't ever happen again.
12:34And all these things are supposed to be dumped by f***ing Marillo yesterday.
12:38Look at him, there he is.
12:39Where have you been?
12:40I think bring that somewhere.
12:41Until two hours late, Chef Aurelio finally shows up for work.
12:46You better f***ing deal with this like a man.
12:48That's all I got to say.
12:51What happened to all this stuff inside the refrigerator is all bad and moldy and f***ing stuff like that.
12:56We should have dumped it before.
12:57Do you remember our plan is supposed to be dumped?
13:00You know?
13:01It's okay.
13:02Who cares?
13:02Dude, yo, man, we had a f***ed up situation today, man.
13:05Can we even trust this guy?
13:06Can we trust you anymore or what?
13:07I mean, I don't know.
13:09No, man, we trust him.
13:13Take him back with open arms.
13:15Yeah, seriously.
13:15It's the cancer you're talking about.
13:17We can't do the same thing.
13:18My dad's got no f***ing, man.
13:19He's got no f***ing in terms of this.
13:20He can't get rid of him.
13:21Can you get inside and look and see what's going on, please?
13:24Take care of everything.
13:27I'm distressed.
13:28You know, I can't serve any food without him.
13:30I'm stuck here.
13:31I have no choice.
13:32I've got to keep him because I wouldn't have no one otherwise.
13:35I see the tears falling, Dad.
13:38I really want to cry.
13:41It's all right, man.
13:43It's going to be good.
13:43Come on.
13:45Give me a hug, man.
13:46Show me some love.
13:46Let's hear some fatherly love.
13:51All this chaos, all this confusions.
13:57This is the worst thing that can happen to a restaurant owner, actually.
14:00It's kind of clinging to me.
14:02It makes me feel bad.
14:11Four for dinner?
14:12Yes.
14:12Come on with me, please.
14:14Judas Burns, it is.
14:15And for yourself, sir.
14:17The saffron.
14:18Now that Chef Aurelio is here for dinner,
14:21Gordon has an opportunity to see if the restaurant food
14:23is any better when the chef is around.
14:26Did you see the fridge?
14:28Yeah.
14:29Yeah.
14:29Anything to say, or?
14:31No, I don't have anything.
14:32Nothing to say.
14:33It's my fault.
14:34He knows it's my fault, I guess.
14:35It is my responsibility after all.
14:38I'm just a cook.
14:40I'm not in touch.
14:41I can do whatever I want here,
14:42so that's why I never go somewhere else.
14:46I need pans, dude.
14:47Pans?
14:48I need pans.
14:49Do you have some more pans ready?
14:50No.
14:51The chef doesn't put the stuff back in the fridge?
14:52They didn't, you know, they got busy, so.
14:56They got busy?
14:57Manly.
14:58Why are you scared of the chefs?
15:01Because if they leave, nobody is going to be served.
15:04Aurelio is one of those entities in my life
15:07that I can live with and I can live without.
15:10I'm tired, dude.
15:12We have Mediterranean platter.
15:15It's like hummus, tabbouleh, babaghanoush, pita.
15:17I like it.
15:18It's too heavy, yes.
15:19It's too sweaty.
15:20It's not the worst.
15:21It's not the best, though.
15:24It's not good.
15:25It's not good.
15:27It's an hour into service,
15:28and dinner conversation at this restaurant
15:31is primarily about the poor food.
15:33Bite my fork.
15:34Whatever.
15:35You know what I mean?
15:35Will you bite this and tell me this is good?
15:37Okay.
15:38Will you bite this?
15:38Let's pray off.
15:40Maybe I should get them a recipe
15:42if I have to make my mess.
15:45Decided about eating healthily this evening?
15:46No, we're not very happy with this.
15:48No, right.
15:49It's not very good.
15:50Damn.
15:51Thank you so much.
15:51Enjoy it.
15:52It's chewy.
15:52Having heard the general sentiment of the customers,
15:55Gordon heads back to the kitchen
15:57to get to the root of the problem.
15:59Oh, my God.
16:03Oh, my God.
16:06What is that?
16:08You almost got in altogether.
16:10Oh, my God.
16:11Unduck.
16:12It's duck.
16:13But it unduck.
16:14It's fake, fake duck.
16:15Fake duck.
16:16So you call it what?
16:18We call it unduck.
16:20Unduck.
16:20Unduck.
16:21Right now, I feel like I'm getting completely
16:23is that popular?
16:24Yeah, it is.
16:25Actually, a lot of people ask for that, too.
16:29Unduck.
16:30Duck.
16:30Duck.
16:31Duck.
16:33That's fake fish.
16:35Fake fish.
16:36And it looks like fish, and tastes like fish,
16:42and it's got seaweed on it, and it's outside.
16:45We have everything that's on.
16:48This is incredible.
16:49So far, I've had unduck, unduck, and fish,
16:51and unbelievable.
16:53What a mess.
16:54This is not my favorite.
16:56No.
16:57Hey, God bless Los Angeles.
16:59You're joking, aren't you?
17:00After a disappointing dinner service...
17:05Thank you so much.
17:06I hope to see you guys again.
17:07Thanks again.
17:08Have a great week.
17:10Gordon confronts the staff
17:11with the harsh reality of the situation.
17:14I'm somewhat confused.
17:17Nobody seems to take and accept responsibility.
17:21Everybody's a free-for-all.
17:22No rules, no one's fear for the job,
17:25just a lack of care.
17:26I think a manager needs to make sure that things happen.
17:28All these things that I'm unattended to,
17:31I have to take blame for.
17:32It's all me.
17:33For some reason, people are not listening to me.
17:35My management style is not functional.
17:38It's not working.
17:38Let me tell you, yeah,
17:40what the problem is here at Sante.
17:43Lack of management, yeah, that's clear.
17:45That's happening.
17:46But let me tell you the biggest problem here.
17:48The biggest problem here is the food.
17:51Not just the food, it's the...
17:53Everything's a gimmick.
17:56Unchicken, unduck.
17:57Your philosophy is not healthy style.
18:00The I uncovered in the freezer.
18:02The discovery in the fridge.
18:04You've got grass hanging from the ceiling.
18:06It's like Lord of the Flies up there.
18:08Have you seen the hovering around there?
18:10I am not going any further
18:13until this place is clean.
18:16And I mean spotless.
18:18If a health inspector had witnessed what I witnessed
18:22just in one of the fridges,
18:24bang, game over.
18:26Clean this pigsty.
18:29This place does not deserve an A.
18:32And the only thing you're getting from me tonight
18:34is that, an F.
18:38There, it's staying on.
18:40And guys, I'll take it down tomorrow, personally, yeah,
18:44when it's up to the standard of an A.
18:46Now move your f***ing asses.
18:48There, it's staying on.
18:56After giving Sante La Brea an F for their filthy kitchen...
19:00I'll take it down tomorrow, personally, yeah,
19:03when it's up to the standard of an A.
19:05Now move your asses.
19:07The staff worked through the night...
19:08The flat's coming out of this one.
19:11...cleaning every inch of the restaurant.
19:13I certainly wasn't going to have Gordon come through
19:16and say,
19:17What is the matter here?
19:18Did you not listen?
19:20A thorough cleaning is the first step
19:22that Sante La Brea has taken in the right direction.
19:25But before Gordon can change the menu or the food,
19:29he needs to change its owner.
19:31Good morning.
19:32Good morning, sir.
19:33How are you feeling?
19:33Very good, thank you so much.
19:35Tough day yesterday.
19:36Yes, it was very tough.
19:37Really tough, but tougher than I expected.
19:38What worries me is that the burden is on these.
19:42You're not letting go.
19:44You're not releasing any of that pressure.
19:46It must be so frustrating inside
19:48because nobody's listening, Dean.
19:51That's the problem.
19:51The chef's not even listening.
19:53You employ them.
19:54They don't employ you.
19:56You have to know how to talk to these staff.
20:00You're correct.
20:01Yeah.
20:02We're now standing on the top of the canyon.
20:06Nobody, yeah, can hear it.
20:08So what I want you to do is let it out.
20:13Let's start off with Mark first, yeah?
20:16What have you got to say to him?
20:19Get the out of my life.
20:22I don't want you around.
20:23Yeah.
20:24That's it?
20:25That's how you tell staff?
20:28Pathetic.
20:29Here we go.
20:30Mark, understand that you're here to run the restaurant, yeah?
20:33Not to run crap up my walls.
20:35Start listening to me now.
20:38Chef, Aridio, if you ever leave my kitchen,
20:41that state again, look for a new job, you little...
20:45Aridio.
20:48Why?
20:48What?
20:49What's going on with you?
20:51Didn't I tell you to go ahead and clean the refrigerator?
20:56It's not difficult.
20:58It's business.
20:59You have to get a grip before it's too late.
21:02I want to know from you, face to face,
21:06that you are going to accept responsibility
21:07and, more importantly, take control.
21:10I've got to hear you.
21:11It is hard for me to let go,
21:13but, you know, I have to take Chef Ramsay's advice.
21:16Mark!
21:17That's better.
21:18Good.
21:18Listen, no more s***, no more s*** around,
21:22no more whatever it is that you bring,
21:24no more punctuation,
21:25and don't put the mirror here.
21:27I want to put that there.
21:29Just do it for me this time, please.
21:30Just this time, what the hell?
21:32No more, okay?
21:33No more.
21:33Excellent.
21:34Aridio.
21:35Give it to him, you limp s***.
21:37Aridio, what the s***?
21:39I know you for so long,
21:40and I know your family.
21:41I was stupid enough one time,
21:43three times, four times, six times,
21:45ten times I took you back, man.
21:47Who the s*** is in charge in this s*** kitchen?
21:50Good.
21:51Well done.
21:52Now, that sounds like a boss.
21:54It feels great to just scream out
21:56and say those things.
21:57I'm not used to doing that.
21:59Wake up!
22:00You idiots!
22:03Last one.
22:05Here we go.
22:06Wake up, f***ing idiots!
22:09Excellent.
22:10Good.
22:11Hey.
22:12Gordon right now
22:13kind of gave me
22:14a little bit more confidence.
22:15I'm ready now
22:16to go ahead
22:16and do my job a lot better.
22:19How do you feel?
22:20Great.
22:21Having completed the exercise,
22:23Dean returns to Sante
22:24and puts Gordon's lesson into action.
22:27Unfortunately,
22:28it's with his son.
22:29What the hell
22:30happened to all my apples here?
22:31Oh, please, man.
22:32I took the s*** out.
22:34I don't want to see
22:35the end of the bottles here.
22:37I took them out.
22:38I'm not putting them back.
22:39Don't talk to me like this in a minute.
22:41Okay?
22:41Don't.
22:42Even if I'm s*** wrong.
22:45Dude,
22:45my dad exploding.
22:47It was a Kodak s*** moment, man.
22:48There is a s*** boss here,
22:51so don't argue about everything.
22:53Just do it.
22:54It's my s***.
22:55I'm responsible.
22:58He laid it out, man,
22:59like a little bellowed
23:00and a f***ing flavor s*** came out.
23:01It was awesome.
23:02It was great.
23:02At the end of your sentences,
23:04say,
23:04but I'll do whatever you want, sir.
23:06Okay.
23:07Mesh.
23:07Am I the boss here or not?
23:09You are.
23:09Then listen.
23:10Listen to me.
23:11That's it.
23:12Mesh.
23:12After Dean released his frustration,
23:15everything settled down,
23:16just in time for Gordon
23:18to inspect the kitchen.
23:19Good.
23:20Peppers?
23:21Fresh, yes?
23:22Fresh, it is.
23:23Good.
23:23Gordon came in
23:24and he kind of checked everything out
23:25and, yeah, everything was good.
23:26It was clean, top-notch.
23:28Welcome back.
23:29Yes?
23:29Yeah.
23:31Keep it there.
23:31Yes.
23:32Yes?
23:33Thank God the F did not stay
23:35more than, you know,
23:36ten hours overnight.
23:38I've never been.
23:39With the kitchen now
23:40in proper working condition,
23:42Gordon turns his attention
23:43to the food.
23:44Two specials on the menu time, yes?
23:46First dish is a halibut.
23:47We're gonna cook it in a marinade.
23:49Second dish, salad of shrimp.
23:51Local shrimp.
23:52It's really nice to see Chef Ramsay
23:54be able to take his je ne sais quoi
23:56and bring it down to our level,
23:57like we're doing ghetto Gordon.
23:59Shrimp dotted around.
24:00It's a celebration of California.
24:02And now, on halibut,
24:05two vibrant, straightforward dishes.
24:07It's 30 minutes before dinner service,
24:10and although everything appears
24:12to be moving in the right direction,
24:14Gordon gathers the group
24:15for an important meeting.
24:16Now, Dean,
24:18yesterday,
24:19there were some serious infractions
24:22in this restaurant.
24:23Yeah.
24:23Spalled food.
24:25Yeah.
24:25Problems throughout, yes?
24:28Period.
24:29Do what you have to do.
24:30Sir, put your hands in front of you.
24:32All these together.
24:33Do what you have to do.
24:48Sir, put your hands in front of you.
24:49Problems together.
24:51I had, whoa, like what?
24:53What the heck is that?
24:59What did I do?
25:00I said, where did I break the law?
25:01It was a scary moment.
25:03I am fed up,
25:05up to here,
25:06with you,
25:07walking around,
25:08picking up after your chef,
25:09running around after your sons,
25:11after Mark.
25:13Tonight,
25:14you're not doing that.
25:16You're not touching anything tonight.
25:18You're going to tell them
25:18exactly what you're going to do.
25:20Run your business,
25:21vocally.
25:22You're not getting arrested,
25:23you silly Billy.
25:25Hey, relax.
25:26Look at him.
25:26He's about to cry.
25:28I see what you mean.
25:29Yes, that's right.
25:30My dad's supposed to be
25:31a manager.
25:33He's supposed to be
25:33verbally conducting
25:35the situation,
25:36as opposed to, like,
25:37physically cleaning
25:38about their people.
25:39Thank you, Bob.
25:41Okay.
25:42First table's just about to arrive.
25:43Let's go.
25:44Good luck, by the way.
25:45Try not to show their handcuffs.
25:46Keep them tucked in there, yes?
25:47Let's go.
25:51Hey, guys.
25:53I'm supposed to be the boss,
25:54so I can't help you, okay?
25:55Just do a little bit you can.
25:56I'm very, very excited
25:58about tonight,
25:59and I'm looking forward
26:00to see this place swamped.
26:02Now I'm going to try
26:03not to let things
26:04go out of hand.
26:05Good evening.
26:06Nice to see you.
26:06Hi, how are you?
26:07Sorry to keep you waiting.
26:08This is Mark,
26:09our hostess for the evening.
26:09Hi.
26:10How are you?
26:10Nice to see you.
26:12I got you guys
26:12some beer and wine tonight.
26:14Push the specials, yes?
26:15Yes.
26:16Now, I'm going to explain
26:17the specials real briefly.
26:18We have a spiced halibut,
26:19which is marinated in fresh yogurt,
26:21and then we also have
26:22a shrimp salad.
26:23The specials are really good,
26:24and they'll be gone quickly.
26:26I'll have a special,
26:27the halibut special.
26:27You got it.
26:28Okay, this is for table two,
26:30two halibut specials.
26:31Showtime.
26:32I can't collab, please.
26:35Did you want something to drink?
26:37I'm ready, Ann.
26:38I'm ready.
26:39I'm ready, I'm ready.
26:40I'm ready, I'm ready.
26:40I'm ready.
26:41I'm ready.
26:41I'm ready.
26:41I'm ready.
26:41I'm ready.
26:42I'm ready.
26:42I'm ready.
26:43I'm ready.
26:43I'm ready.
26:43I'm ready.
26:43I'm ready.
26:43I'm ready.
26:43I'm ready.
26:44Oh, no, use a napkin.
26:46It was a warm night here in L.A.
26:48I thought, oh, I'll be smart.
26:50I'll wear a light shirt.
26:51Hi, ladies, how are you?
26:52Good, how are you?
26:52Did you guys have a reservation?
26:53He's touching them
26:54with his sweaty palms.
26:56Don't touch the customers.
26:57I wasn't sweating that much,
26:59but the shirt was catching
26:59all of my sweat.
27:02Oh.
27:03I don't like wearing deodorant.
27:04What can I tell you?
27:05Stamp it down or dry or absorb.
27:07I don't know,
27:07but it's all leaking over.
27:08Oh, my God.
27:09Oh, f***.
27:10Don't touch anything.
27:19Can I help it?
27:21It was touching to have
27:22to be in handcuffs
27:23and just trying to work
27:24a normal way.
27:25What is this doing here?
27:26Can you take it to the front, please?
27:27Right now.
27:28Hurry, hurry.
27:29Hurry up.
27:30Like, run.
27:31Run, run, run.
27:32Come on.
27:33I'm always tying
27:34the loose ends for everyone.
27:36Now, I cannot.
27:37Okay, halibut now, okay?
27:38One halibut for this
27:39order.
27:40This is one of them
27:41for table two.
27:43Is it the halibut ready?
27:44This is ready.
27:45Just take that.
27:46Take that.
27:46Take that.
27:48All right, ladies.
27:49Enjoy.
27:50This is beautiful.
27:51Yeah.
27:52Oh, it's really good.
27:54These specials
27:54are nearly sold out,
27:55which is great news.
27:56Now, Mark,
27:57well, he's just sweating
27:58like a pig,
27:58running around
27:58like a headless chicken
27:59and sweating all over the place.
28:01As for Dean,
28:02I don't think this guy
28:03is finding it easy.
28:04He's struggling
28:05not to run around
28:06after he don't starve.
28:07Crazy.
28:08This one is this one.
28:09You sure of table two?
28:10Yes, yes.
28:11Just go.
28:12It's fine.
28:12Table two.
28:14That's the last halibut, right?
28:16Do you want
28:18any of the specials?
28:19Because I can maybe hold one
28:20because I think
28:20they're going to be gone.
28:21Yes.
28:22Okay, I'm going to tell them
28:23to hold those three halibuts,
28:24okay, until they get your order,
28:26all right?
28:27Aurelio, Aurelio,
28:28will you hold three
28:29of the specials
28:30on table four?
28:31Give me a ticket, please.
28:31Okay.
28:32Give me a ticket.
28:32All right.
28:33The halibut,
28:34I'm out of right now.
28:36So sorry.
28:37You said you still
28:38have one halibut left?
28:39No more, no more, no more.
28:40So what is this
28:41going to do with this one?
28:43Mark,
28:44can you come here
28:44for a second?
28:45First of all,
28:46you took an order?
28:48You took an order!
28:50Don't do it!
28:53Mark should be taking an order.
28:55He doesn't know
28:55how to take an order.
28:56He's always making mistakes,
28:58and I let it out.
28:59Just listen to me.
29:00I understand.
29:01I'm the boss here.
29:02I understand.
29:03It's crystal clear.
29:04It's crystal clear, Dean.
29:05Crystal clear.
29:05I made a poor choice
29:07at that moment.
29:08It's not like
29:08I spit in someone's soup.
29:09You guys said a pause
29:10or a stance?
29:11No, I'm not.
29:12Thank you so much.
29:13Does anyone want anything?
29:15I'm good.
29:17Thanks for coming in.
29:18You've got menus
29:18tucked under your sweaty arms.
29:20Oh, my God.
29:22Oh, my God.
29:24Oh, you can't tuck menus
29:26under your sweaty armpits
29:27and then hand them out.
29:28Yeah, I hear you.
29:29Mark, please.
29:31What is he doing now?
29:33His menu's
29:33tucked under his armpits.
29:35Gordon, please.
29:36Send him home.
29:37Send him.
29:38I don't need him.
29:38It's your f***ing member staff.
29:40The f***ing has to leave.
29:42Mark has this very,
29:43very bad sweaty armpits
29:45and he put the menu
29:46under his armpits.
29:47You have to take care of that.
29:48It was ugly.
29:49Go home and change that shirt.
29:51Please, please.
29:52Just run back, okay?
29:53Run back.
29:54You got it.
29:54You got it.
29:54Do something.
29:55You got it.
30:00As Mark heads home
30:01to get a new shirt,
30:03back at the restaurant,
30:04customers are lining up
30:05and Gordon is on a mission
30:07of his own.
30:08Hello, sir.
30:09I've got a friend
30:10that sweats a lot.
30:11I'm looking for a really
30:12strong antiperspirant,
30:13but really strong.
30:15And I'll take both of these.
30:16Thank you, boss.
30:18It's a different shirt.
30:19It's heavier.
30:20I'll probably sweat more,
30:21but at least people won't see it
30:23because it's a dark shirt.
30:24Hopefully,
30:24if this one takes the sweat,
30:26Gordon will if I kick my f***ing...
30:28Sorry.
30:33Yeah, yeah.
30:33Okay, get two seconds.
30:34That's it?
30:35Two seconds.
30:36Okay, now stop.
30:38Thank you, sir.
30:39Okay.
30:40Hey, quick.
30:42Secret, made for a lady,
30:47strong enough for a man.
30:49He's a f***ing funny
30:50little limey bastard.
30:55All right, come here, you.
30:56Let's go.
30:58I would like to think
30:59you've learned your lesson.
31:00Look at me.
31:01If he undoes these...
31:02Yes.
31:02Yes, I want a guarantee
31:04that you're going to run your business.
31:05Yes.
31:05And not pick up things.
31:06Yes.
31:06Bob, do the honors, please.
31:08Sure.
31:08I'm positive, yeah?
31:10Don't fall back to your old ways.
31:12No worries.
31:14Thank you, Officer Bob.
31:15Thank you, sir.
31:16Let's go.
31:16Dino, move, huh?
31:18Yes, yes, yes, yes.
31:19Come on.
31:21No, no, no.
31:22Abarita, when you're ready,
31:23I can take another order.
31:24Let me know.
31:26Once Gene's cuffs are released,
31:28his managerial skills
31:29are put to the test.
31:30There's a hair in our face.
31:32No way.
31:33Yeah, man, her posture was cold.
31:35Oh, my God, that is air.
31:36What the f*** is this?
31:42Should I make another order of penny?
31:47It's going to take long.
31:48I don't know if they want to wait.
31:49Do it now.
31:50I'm waiting to boil this f***, man.
31:52Just take the hot water from here.
31:54Take it easy.
31:54Relax.
31:54I don't want to take it easy.
31:56Relax.
31:56Relax.
31:56Relax.
31:57Take it out of there.
31:58I just want Aurelio to understand
32:00what's really going on.
32:01I needed to be the boss.
32:03I needed to actually do my job.
32:05You want to cook?
32:05I don't want to cook.
32:07I want you to cook.
32:08Just listen to me.
32:09Go to the back.
32:09Don't stay here.
32:10I want to stay here
32:11and you're going to do what I'm asking.
32:13Just do it.
32:13Go to the back.
32:14Go to the back.
32:14Listen, Aurelio.
32:15Stupid.
32:16F***.
32:17What a f***ing attitude.
32:21After another disappointing dinner service
32:23comes to an end,
32:25Thank you, thank you, thank you.
32:26Gordon tries to make sense
32:27of one of the most bizarre evenings
32:29he's ever witnessed.
32:31The good news first.
32:32Within 15 minutes
32:33of announcing the specials,
32:35the halibut sold out.
32:38Dean, tonight showed
32:40significant signs, yeah,
32:43of becoming a better manager.
32:45Unfortunately, I had to handcuff you
32:46in order to get that out of you.
32:50The biggest problem
32:51still in this restaurant
32:53is the food.
32:55The feedback is the food is bland,
32:57boring, and barely mediocre.
32:59Tomorrow,
33:00we are going to relaunch
33:02this restaurant.
33:03I want people to say
33:06La Santé, yes,
33:08is the healthy restaurant
33:11where the food tastes great!
33:13Coming up...
33:14What? What? What?
33:16A crisis in the kitchen
33:17pushes Dean over the edge.
33:20F***ed up!
33:21And Aurelio out the door.
33:23What's the matter?
33:24You are not going to believe
33:25what happens next.
33:27Aurelio!
33:28On Kitchen Nightmares.
33:30If there were ever
33:31a restaurant that needed
33:32a makeover,
33:33it was Sante La Brea,
33:35and Gordon's crew
33:35worked through the night
33:36to pull it off.
33:37Excited?
33:38Big, big, big day today.
33:40Take off your blindfolds.
33:42The new Sante La Brea.
33:45Clean, fresh, and green.
33:47This is beautiful.
33:49We decluttered the canapé.
33:50Inviting.
33:51Fresh.
33:53Here we go.
33:53Outside patio.
33:54All right, come through.
33:54Oh, my God.
33:55Look.
33:56No dirty white curtain.
33:58Fresh shades.
34:00Hand-painted blinds.
34:01New benches.
34:02Oh, it's s***ing comfortable, man.
34:04Look at the color of it.
34:05Nice, new, vibrant.
34:07It's almost like
34:08the dream materialized.
34:09Everything I was dreaming about
34:11just came in flashing
34:12in my face.
34:13What a change.
34:13What a vibrant,
34:15sexy, healthy change.
34:16Awesome.
34:17If I moved to tears so much,
34:18he's a brilliant man.
34:20It's really cool.
34:20Ready to go inside?
34:22Yes.
34:23Yes?
34:24Look at this.
34:25Oh, my God.
34:26Oh, my God.
34:27Oh, my God.
34:28We painted the entire restaurant.
34:29We added a beautiful mural
34:31on the wall.
34:32It was floored.
34:32I mean, if my mouth
34:33could, like, unhook it,
34:34it would have done that.
34:35No more tacky,
34:36plastic tablecloths.
34:38A proper, healthy,
34:40vibrant, fresh restaurant.
34:42No clutter.
34:43You two,
34:44just don't clutter
34:44the place up again.
34:45This is what L.A. wants.
34:47This makes
34:48an incredible statement.
34:49They took what we had
34:50and they made it better
34:51and smarter
34:52and beautiful.
34:53Now this.
34:54Oh, my God.
34:55The menu.
34:56Oh, my God.
34:57Absolutely crucial.
34:58When you come into something
34:59healthy and vibrant,
35:02that old,
35:02oh,
35:03what?
35:04Dad got really emotional
35:06when he saw the new menu.
35:07I'm so happy
35:07to see my dad happy.
35:08We're not looking
35:09through 150 bits of crap.
35:12It's fresh.
35:13And if it's not fresh,
35:14it's not on there.
35:15I'm happy for you.
35:16You deserve it
35:17and your sons deserve it.
35:19Thank you, man.
35:19No question,
35:20this is a good beginning.
35:21I would never,
35:22ever be able to do it
35:23without Chef Hans.
35:24Okay.
35:25Absorb.
35:25Have some fun.
35:26I'll see you in five,
35:27ten minutes, yes?
35:28Well done.
35:30In preparation
35:31for the big relaunch,
35:33Gordon introduces
35:34the staff
35:35to the new dishes.
35:36Gone is the bland
35:37mogodufu
35:38and dried-out fish.
35:40In their place...
35:41wonderful chilled tomato soup,
35:43egg white for tartar,
35:44the eggplant,
35:45sea bass,
35:45cassoulet,
35:46the lentils,
35:46the salads,
35:47and your favorite,
35:48the tofu, yeah?
35:49It's been grilled.
35:50It's the most important night
35:51so far of Santa Le Verre.
35:53Mark,
35:53you're hosting tonight.
35:54Greet,
35:55sit them down,
35:55don't take any orders.
35:57You got it.
35:57No worries.
35:58Well, don't just stand there
35:59staring at the food.
36:00Get some knife and pork
36:01and taste it.
36:03It was an amazing day today.
36:05Brand new restaurant,
36:06brand new menu,
36:07brand new feeling,
36:08brand new man.
36:08It's relaunch night
36:12and time for the world premiere
36:13of the new
36:14Santa Le Brea.
36:16Hi,
36:16how are you guys tonight?
36:18How are we doing?
36:19We okay?
36:19I don't want to see
36:20Claudia here,
36:21all right?
36:21I want everything
36:22to be clean
36:22at all times,
36:23okay?
36:24Halibut?
36:24Wonderful.
36:25Hey,
36:25sea bass.
36:26Sea bass.
36:27You'd like the cheese
36:28half the time?
36:28Sure.
36:29This mushroom
36:30with the cheese first
36:30and then the tuna
36:31and the beet salad.
36:32Thank you, man.
36:33Do you decide
36:33if you like any wine?
36:34Santa Barbara.
36:35Santa Barbara?
36:35You got it.
36:38What are you doing?
36:41You don't want me
36:41to bring wine?
36:42I thought he wants
36:42me to sell wine,
36:43so I'm trying to...
36:44Do you want me
36:44to just tell them then?
36:45Okay.
36:45Mark, once again,
36:46he didn't listen
36:47to my instruction
36:47and he was taking an order
36:48and I wanted
36:50to take control of that.
36:53I already told you once
36:54who the is in charge?
36:56Don't take an order!
36:58I won't, I won't.
36:58Okay, relax.
36:59I won't.
36:59Tell me once,
37:00I'm telling you again.
37:01You told me to take three,
37:02so I won't.
37:03Don't take an order.
37:05Dean is the boss,
37:06Dean is the owner,
37:07Dean's word is gold.
37:08Dean's feeling the pressure
37:11as more and more customers
37:13arrive at Sante.
37:14So put things in its own place
37:17and don't eat,
37:17don't drink,
37:18don't do anything here.
37:19This is not good, okay?
37:20Whenever I see that,
37:21I'm gonna be pissed off!
37:23And his kitchen staff
37:24is starting to feel it too.
37:26Just hurry up a little bit.
37:27You gotta run a little bit.
37:29Just hurry up a little bit.
37:30Just hurry up a little bit.
37:31I need the food out.
37:34I can do those two things
37:36at the same time.
37:37Just listen to what I'm saying.
37:38Do it fast.
37:41You really want me to live?
37:43Look.
37:43Keep in mind what I say, okay?
37:45What?
37:45What?
37:46I'm keeping in mind what I say!
37:48Stop it!
37:50Goodbye!
37:52I'll do it.
37:54Next.
37:55Let's go.
37:55Keep salad.
37:56Be right with me in a second.
37:57You want to treat me like
37:58he's old,
38:00he's a lawyer?
38:01I'm not like the other guys.
38:06Where is our grilled cheese
38:07and our hummus?
38:08Dean!
38:09What?
38:10Come here!
38:10What's going on?
38:13What the f*** is going on?
38:15What's the matter?
38:16Get the f*** out of here.
38:18I don't need them.
38:18Hold on!
38:19Get out!
38:20I'm tired of this f***.
38:21A radio!
38:22A radio!
38:22A radio!
38:23F***!
38:23We launch night!
38:24Come on!
38:25What in the f***?
38:31What's going on?
38:32What the f*** is going on?
38:34What's the matter?
38:36Get the f*** out of here.
38:37I don't need them.
38:37Then up with Dean's
38:39new management style,
38:41Chef Aurelio takes off
38:42during the restaurant's
38:43most important dinner service.
38:45Aurelio!
38:46Free launch night.
38:47Come on!
38:48What in the f***?
38:50What happened?
38:51He's going like this,
38:53you know,
38:53going slowly.
38:54I can't f***ing wait for it.
38:55I said,
38:55hurry up and listen to me.
38:57He don't want to listen.
38:57So f***,
38:58I don't care.
38:59Enough already.
39:00It's the end of the line.
39:01I'm not going to take it anymore.
39:03This is unbelievable.
39:04The f*** chef's run.
39:06Dean's going f***ing crazy.
39:07What have I created?
39:08A monster said,
39:09run your business,
39:09but don't start slamming
39:11into everybody.
39:12The restaurant's filling up.
39:13This guy's f***ing mad.
39:15I just want to say
39:17I'm sorry to the chef of Branson.
39:19I want to tell him
39:20who is Dean,
39:21you know,
39:22like,
39:22he's not a good man.
39:23I just want to say
39:24I'm sorry.
39:24No, no, no,
39:25but listen,
39:25listen,
39:26come here.
39:26This is important.
39:27This is launch night.
39:28I can't beg the f***.
39:29You do care,
39:30don't you?
39:30I can't.
39:31I beg you all my life.
39:32You don't want to listen to me.
39:33At least pay me
39:34the rest of the money.
39:35That's all you f***ing care about.
39:37I'm not going to be in your f***ing sector.
39:38I'm not going to work
39:39without pay.
39:40Okay,
39:40how much money you owed?
39:42He owe me $140.
39:43Okay,
39:43here,
39:43here,
39:43here.
39:44No,
39:44no,
39:44no,
39:45no,
39:45come here.
39:45There's $100.
39:46Okay,
39:47the register comes after service.
39:49Please.
39:50I is going to do this tonight
39:51because of him.
39:52Okay,
39:53thank you.
39:55Come here.
39:56Calm down.
39:57Big deep breath,
39:57yeah?
39:58Pretend you're in a yoga class.
39:59Just cool,
40:00cool.
40:00Now,
40:01discipline,
40:02yeah,
40:02but don't screw it.
40:03Okay?
40:04Big deep breath.
40:05It's an hour into dinner service.
40:07Right,
40:08thank you,
40:08yes?
40:09And Aurelio's absence
40:10has caused a backup
40:11in the kitchen.
40:12Grilled four portions,
40:13so you stay in front,
40:14yeah?
40:15Yeah.
40:16She's ready to stab herself
40:18in the head.
40:18Out in the dining room,
40:21customers are left
40:22waiting for their food.
40:23We've been sitting here
40:24for like 15 minutes.
40:2515 minutes only?
40:27I have seen people
40:27waiting here for longer than that.
40:29Sorry about that.
40:29This is brand new.
40:31I was watching everything
40:33fall apart.
40:34Food coming out,
40:35our customers were like
40:36waiting,
40:36hungry,
40:37waiting,
40:37hungry,
40:37waiting,
40:37hungry.
40:38With a dining room
40:39full of hungry customers,
40:41Gordon tries to salvage
40:42the evening.
40:43We started off badly,
40:45yes?
40:46Yes.
40:46Really badly.
40:47Yes.
40:47Can we at least finish strong?
40:49You have to look at me,
40:51motivate the team as well,
40:52yes?
40:52Get a grip.
40:53Yes.
40:53Let's go, yes?
40:54Go.
40:56Breathe deep.
40:57Don't worry about me,
40:58don't worry about anything,
40:59just do the best you can.
41:01C-bands for table one,
41:02right?
41:02D-one.
41:02Go.
41:03Okay, one more table.
41:04This restaurant belongs
41:05to all of us.
41:06Eggplants.
41:07We all have a lot
41:08of passion for it.
41:11Now it seems like
41:12we're closer together.
41:14Look at it,
41:15it's beautiful.
41:15It does.
41:15Mine's really good.
41:17And I really like
41:18the sauce and the vegetables
41:19too.
41:20Thank you, thank you,
41:21thank you, thank you.
41:22It made me feel
41:23least much better.
41:25I learned a lot
41:26from this experience
41:27about myself,
41:28what I'm capable of,
41:29what I can do,
41:29learned how to manage
41:31this place.
41:32Cool, right?
41:33After a less than
41:34spectacular start,
41:36the staff at
41:37Santa La Brea rallies
41:38and pulls off
41:39a successful relaunch.
41:42Thank you very much.
41:44We've come a long way
41:45since the beginning
41:46of the week.
41:46Trust me,
41:47this place definitely
41:48felt like a completely
41:49different restaurant
41:50from the one I entered
41:51when I first arrived here.
41:53Hey, each and every one
41:54of you cared,
41:55full of passion,
41:57energetic,
41:58and more importantly,
41:59we didn't give up.
42:00Work together as a team,
42:02yes?
42:02You guys are a family.
42:05Okay, good night.
42:07Good to see you.
42:07Thank you so much.
42:08Line-wise, good to see you, too.
42:10Put a smile on that face.
42:11Yeah.
42:12Good night.
42:13Good night.
42:13Yeah?
42:14I need two minutes with you.
42:16Guys, give me two minutes,
42:17please, yes?
42:17Right, take a seat.
42:20Okay.
42:21You have everything you need
42:23to make this place successful.
42:26I honestly, truly believe in it.
42:29So manage it
42:30and don't be scared.
42:32I'll try.
42:32I seriously want this to work.
42:34I'm rooting for your success.
42:36Thank you so much.
42:38Thank you again.
42:40Thank you, sir.
42:42Make it work.
42:43You've got two great boys there.
42:45Huh?
42:46Moro-do-fu.
42:47Moro-do-fu.
42:48Take care.
42:50Thank you so much, sir.
42:52Moro-do-fu.
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