24 Hours to Hell and Back (2018) s01e08 Episode Script
Sandra Dee's Bar-B-Que & Seafood
1 Gordon Ramsay's 24 Hours To Hell and Back is full of surprises.
There's a mouse in here! Catch all-new episodes Wednesdays, and check out our other Fox programs-- The Four, Beat Shazam, and MasterChef.
-Now you're dreaming.
-[gasps.]
Let the games begin.
Only on Fox.
GORDON: I'm Gordon Ramsay, and I'm hitting the road.
[blues rock music.]
[truck horn honks.]
I'm heading to restaurants all across America WOMAN: Oh, my God, no, no.
GORDON: On the brink MAN: [bleep.]
you! GORDON: Of collapse.
They're sat in blood.
What are you waiting for, a [bleep.]
death? GORDON: But having endured so many kitchen disasters over the years There's a [bleep.]
mouse in here.
GORDON: I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
MAN: That's not a lot of time.
WOMAN: I'm scared we're not gonna finish.
[snoring.]
GORDON: Because in this age of social media, where every customer is a critic If you want fast service and good drinks, don't go here.
Next one, one star, the food looks gross when it comes out of the kitchen.
[whispers.]
Oh, my God.
GORDON: Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So, this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight -Catch of the day, hepatitis B.
-[laughs.]
GORDON: To catch them all red-handed.
I had to stop you from eating in there, and this is the reason why.
WOMAN: Oh, my God, no! GORDON: If I have any hope of saving them Bless thy soul, may I come out in one piece.
GORDON: I'll have to go to hell and back GORDON: Oh, my God.
-[coughs.]
GORDON: In 24 hours.
[coughs.]
[beeping.]
[blues rock music.]
I've just arrived in Sacramento, California.
As the state capital, Sacramento has the world at their doorstep.
It has some of the highest economic growth anywhere in the country.
It doesn't get any better than that, especially as a restaurant.
Not quite the dream for the Sandra Dee's Barbecue and Soul Food restaurant that's been in this community for nearly 20 years.
They've seen a big downturn in business.
And Sandra Dee doesn't have any clue to why she's lost that business.
With only 24 hours to turn this restaurant around, I needed to find out what is happening behind those doors.
So my team told the restaurant that they were trying out for a traditional renovation show.
But while they're being interviewed, we installed hidden cameras throughout the restaurant, and have been secretly recording surveillance footage since we left.
[rock music.]
Guys complaining about their order.
Tateyanna, I don't wanna hear it.
Don't come in here telling us what somebody doing outside.
Just deal with them.
What a circus.
Shocking.
When you've been in the neighborhood for 20 years, you become a pillar of that community, so the support should be 100%.
You let that slip through your hands, you've only got yourself to blame.
I'm Sandra Dee.
I own Sandra Dee's Barbecue and Seafood.
The family members that work here with me are my daughters.
Hi, my name is Lena, and I'm the evening manager.
TATEYANNA: My name is Tateyanna--[indistinct.]
-- and I'm the daytime manager, and I kinda run this [bleep.]
, so SANDRA: Sandra Dee's started in 1998.
In the first couple of years, we had people coming in before we even opened up.
It would be a line out the door and a waiting list.
But we stopped making profit maybe a year ago.
Business just went down.
And I still don't understand it to this day.
Still don't.
You don't listen very well.
You don't hear, and you can't see.
Well, Sandra's a bully.
No, no! It's not me, it's him! -She bullies me -Bullies me.
Order up! Somebody come get this food! You deliver the [bleep.]
order.
RODNEY: Tateyanna feels that she can get an attitude You're a [bleep.]
.
Because Sandra have a attitude.
TATEYANNA: Are you guys ordering for four? MAN: Yeah.
-Follow me.
I would say the number one complaint is, like, my attitude I don't wanna talk to no strangers.
I have to deal with this bitch.
But whatever.
[giggles.]
Table four is complaining about everything.
Like, I'm trending on Yelp-- [laughs.]
--kinda.
Besides that, I would say, like, the consistency of the food.
No gumbo, no mac 'n' cheese, no catfish dinner.
Yes.
TYLER: They're wondering why the restaurant is falling apart.
Food isbad.
I'll grab a plate and be like, "That looks nasty.
" I feel bad giving it to customers, but I don't wanna get yelled at, so I have to do what I gotta do.
Did you guys start on this one? -What the hell? -I'm doing it right now.
-Don't do it.
-Get your ass off the line.
There's a lot of miscommunication and frustration, and we just lost our way.
[sighs.]
The girls don't know how bad it is right now.
I don't think I'll be open much longer.
[desolate music.]
Now, it's clear, without any help, Sandra Dee's will not be serving their soul food for much longer.
Time to roll up my sleeves and get to work.
In order to make sure the staff at Sandra Dee's treats me like any old customer, I'll go in undercover to hopefully see the issues myself.
Time to start building Sandra Dee's from the ground up.
[shovel dings.]
In order to keep a low profile, I've invited four local construction workers to join me for lunch.
-Quitting time, boys.
-[all mumble.]
-Time for some soul food.
-Yes, sir.
-Let's do it.
-Absolutely.
-I'm starving.
-Beers on you, boss? -Beer is on me.
-[engine ignites, revs.]
-[laughter.]
GORDON: Let's go, man.
[rock music.]
Let's go.
[solemn guitar music.]
GORDON: The outside of Sandra Dee's gives off soulful vibes, paying homage to great musicians TATEYANNA: Hello.
GORDON: Hi.
-How many? Five? -Yes.
-Follow me.
-Thank you.
GORDON: But the inside is another story: a plastic leopard print bar, fake plants covered in dust, and fabricated brick walls that look like they were damaged in an earthquake.
What is that? Construction workers, what is that? [exhales.]
That's some top-notch masonry right there.
GORDON: With a décor this upsetting, we need some comfort food And were you ready to place some orders? -Yeah.
-Yeah, shall we? Okay.
What can I get for you guys? MAN: Tri-Tip GORDON: So we're ordering all the dishes -The mac and cheese.
-Calamari.
Fried oysters.
GORDON: That Sandra Dee is known for.
Excuse me.
Order in.
How the hell is it gonna be my red velvet waffles when it doesn't have the flavor in it? It's not.
Then why the [bleep.]
is you making it? You just gonna fake it till you make it, huh? That's your ass.
Y'all really getting on my damn nerves.
This says "Sandra Dee" up in this bitch, so do it my way, okay? -You got two ribs, Israel? -Yeah.
Excuse me, guys, I got the frog legs, Hush Puppies.
-And you had calamari? -Yeah.
TATEYANNA: Okay, there's more coming too.
[indistinct chatter.]
Everything's soggy.
It's not even crispy.
Look at my calamari and how greasy MAN: Yeah, it doesn't even look crispy.
What a mess.
We're gonna need more napkins for all the grease.
Sir--sir Excuse me? Sir, excuse me? -[bleep.]
.
-Damn.
Okay, I got the catfish, mac and corn.
Ribs, oysters.
Looks like something out of the [bleep.]
Science Museum.
Mac and cheese.
Look at that.
Congealed on the plate.
Let me see.
Put the rest of that in there.
And the beans.
Look at these.
These are canned.
Babe, open that can.
Did you guys need anything else right now? TATEYANNA: Didn't taste right? MAN: Yeah.
Yeah, it makes you wanna pass completely on it.
MAN: It's unappetizing.
You didn't like it either? Okay.
What the [bleep.]
is wrong with that? My table, nine, five guys, he said the stuff was too greasy and over-fried and burnt.
I can't believe that [bleep.]
.
It's just-- this food gets thrown out.
-It's just chopped up.
-Excuse me? -Ma'am-- -I call my own [bleep.]
.
Y'all don't need to call it for me.
Food's on us.
Have a great day.
MAN: Ay-yai-yai.
Weird -[giggling.]
-Terrible, unfortunate.
I'm gonna get changed.
I'll see you in two days.
-Okay.
-Yeah.
It was rough.
Whoo.
I feel like I've just been swimming in a [bleep.]
oil slick.
That was pretty, pretty bad.
Full of grease.
No authenticity anywhere, and an attitude beyond belief.
My hands still feel greasy.
[exhales sharply.]
I'm sure this is gonna be a rough 24 hours.
[rock music.]
ERNESTO: [indistinct.]
-Did what? -How are you? Sandra, can I see you in the dining room, please? Turn everything off.
I need you in.
Let's go.
Correct.
Let's go.
Can you two join me as well, please? Gordon Ramsay? -What? -That's Gordon Ramsay.
LENA: Woah.
[laughs.]
Did not know that was about to happen.
Ladies and gentlemen stop eating, all of you.
Put down your knife and forks.
I'm lost for words Okay.
What I've just experienced.
Sat over there with my fellow colleagues.
You clearly have no respect for customers.
You just don't care.
That's a lie.
I am here to make food.
I am here to please your palates.
What part of that was pleasing? [tense music.]
You and your team, I want you to follow me.
Everybody, outside.
I wanna show you something that I think you especially should look at.
Let's go, all of you.
Follow me.
This is Hell on Wheels.
That's my engine, a state-of-the-art kitchen.
Over the last few weeks, my team have been inside Sandra Dee's, and it's interesting how staff perform when they don't know they're being watched.
I want you all to have a look at what I'm about to show you.
-[all groan.]
WOMAN: Gross.
GORDON: What is wrong with you? WOMAN: [gasps.]
GORDON: Oh, my Lord.
We've lost a lot of customers because of Tateyanna's mouth.
[blues rock music.]
Jorge, hey, you little bitch, flip seven and eight.
-David! -Yeah? This [bleep.]
don't say "to go.
" Look at the ticket.
TATEYANNA: I don't know what this says.
-Lena, don't sell no more gumbo.
LENA: Yes? I just have this one-- Just listen to what I just said, okay? After you're done with that, don't sell no more, okay? LENA: All right.
-Thank you.
Guys complaining about their order taking too long.
Don't come in here telling us what somebody doing outside.
Just deal with them! Whenever they say light, you put the [bleep.]
light seasoning on there.
Shut the [bleep.]
up, Rodney.
Ain't nobody--that's it.
Light.
Wet.
WOMAN: Oh, God.
[solemn bass music.]
Sandra, anything? Is there any passion left, or are you done? My passion is there.
I just don't like to be attacked.
LENA: Especially in front of everyone, so that was kind of hard.
I don't give a [bleep.]
about everybody.
No--you do.
[bleep.]
, really I don't.
Right.
And who's attacking you? -You are.
-I attacked you? Yeah, the way you came up in there, just attacking me.
I love what I do in the kitchen.
-Right, okay.
-I love what I do in-- Stop there, which part do you love? I like creating in the kitchen GORDON: Right.
-I like cooking in my kitchen.
-Microwaving? -I--[sighs.]
The way he came at me is very embarrassing.
I'm very, very angry.
I'm from the streets.
I fight dudes.
It's nothing to me.
Sandra, no one attacked you.
I just told you the truth.
I'm here to help, but I can pack this rig in 60 minutes and get the [bleep.]
out of here.
[tense music.]
You still wanna fight? Do you want help? [bleep.]
hell.
[tense music.]
Sandra, no one attacked you.
I just told you the truth.
Now, I'm here to help, but I can't help your attitude.
Do you want my help? Yeah, we need your help so if you can deal with my attitude, I'll deal with you.
You can give me as much [bleep.]
as you wish, but I'm not here for six months.
I've only got 24 hours.
If I'm gonna give you everything I've got to help turn that place around, I need, in return, some form of bloody commitment, because that experience ten minutes ago was appalling.
Every member of staff at Sandra Dee's, I'd like you to get on your phone and ring home and tell them you're not gonna see them for 24 hours And that time startsnow.
[beeping.]
[sighs.]
Customers, I'd like all of you to come back tomorrow night as my guests.
Thank you for your patience.
Staff, as soon as you've made your calls, I'll see you back in the restaurant.
Damn.
I don't wanna do none of this.
I don't.
I mean, he's right.
We have to redeem ourselves, especially after being humiliated in front of people like that.
It's gonna be clearly uncomfortable, but we're this close.
Yeah, Lena, and I don't like that.
I don't like being uncomfortable.
I know you don't.
LENA: I'm really holding my breath right now.
My mom could just pull the plug and walk away from this.
-We have to.
-[bleep.]
that.
I don't care who don't have a job.
[bleep.]
it.
That's where I'm at.
God knows these next 24 hours are gonna be [bleep.]
up.
GORDON: When was the last time, Sandra, you went online? Maybe a month ago.
GORDON: So you think I'm attacking you? Okay, let's have a quick look at what your customers have got to say.
"One star, Sacramento, local.
"I used to come here all the time in its heyday.
"A few years back, this was the place "to have some delicious comfort food.
"Not anymore.
"The macaroni and cheese doesn't taste of anything "like it used to, "and I'm sick of getting dry ribs.
Such a disappointment.
" "One star.
"Unfortunately, I'm still in the hunt for soul food in Sacramento, 'cause Sandra Dee's is not"-- with a capital N-O-T--"it.
"I've literally never felt such aggression from a server with so much attitude.
" What the [bleep.]
? "I just had a few simple questions about the menu, "but I was placed on hold for over ten minutes, "and the lady who answered the phone was super rude.
Don't treat your customers like crap.
" You're answering the phone, right? I answer the phone.
Are you impatient with customers? At times, I can be, yeah.
Are you irritable working here? No, I'm not irritable working here.
Tyler, you're rolling your eyes back there.
What's going on? When it comes to working with Tateyanna, it can be real difficult.
-Okay.
TYLER: The majority of the time she's irritable.
-Okay.
GORDON: Anybody else? I mean, we actually had an altercation not too long ago, and she came at me with a really aggressive tone.
She does that a lot, and I really don't appreciate that.
You know what, everybody's to blame, because they don't know how to communicate with each other.
You can shake your head, but when it comes down up in here, nobody own their [bleep.]
.
I sometimes feel like maybe we need to just start the [bleep.]
over.
Everybody, get the [bleep.]
out.
That's where the [bleep.]
I am right now.
If y'all ain't got my back, then I ain't got y'all [bleep.]
backs, period! [blues rock music.]
This business is going backwards, it's not going forwards, and the only chance we have is for everyone here to come together.
So, if anybody's not committed to sorting this out there's the [bleep.]
door.
I'm all in.
I'm all in.
GORDON: So, if you are truly committed, you all need to roll up your sleeves and get to work.
Let's go.
The vibe in Sandra Dee's is toxic, and it feels like the entire staff have given up BRIAN: The first thing we need to do is clear all the tables, get everything out.
GORDON: But in the hope of bringing some soul back into this restaurant, my design team will put them to work on bringing new life to the dining room.
We need to clean the crap out of this bar.
GORDON: This restaurant has been open nearly two decades All right, let's come off the wall.
GORDON: And the décor is in dire need of some updating.
And that's getting a buffet furniture piece.
GORDON: We'll create an authentic, soulful vibe by softening the color palette, adding some personal touches, and replacing the fake brick with Shutter walls are here.
So, this is barn wood that we've then done a dry brush.
-It's going all the way up? -Yes, sir, all the way up.
GORDON: The front of house is in so need of an overhaul.
I shudder to think about the state of the kitchen.
When was the last time all this was cleaned? Last week.
Last week? Oh, [bleep.]
.
-What is that? -Oil.
-Oil.
-That's oil.
-That thing gets bad.
-In a week? Well, we probably didn't clean that yesterday.
It's probably our fault we probably didn't clean that.
That hasn't been cleaned in months.
Well Sandra, what is in here? Seafood, gator, calamari.
Just smell that.
That's gone.
Yeah, that's not good.
Did you use that today? Yeah, I think we did.
Oh, my God.
Bloody hell.
SANDRA: It's very embarrassing.
I didn't think it was this bad.
[bleep.]
.
What's that smell? -Sandra? -Yes? GORDON: What is that? Um, [bleep.]
, looks like blood.
Dried congealed blood.
It is stinking! And what's this [bleep.]
thing? Uh, a chicken.
Come on, guys! What the [bleep.]
? I mean, I [bleep.]
just [bleep.]
told you to clean all this [bleep.]
up.
There's bones behind here, bits of pork behind here.
[coughs.]
Can you not smell that? -I smell it.
-Yes.
How old are these? They're sat in all this blood.
[liquid drizzling.]
That's what's stinking.
You're in here every day, so you can't smell it.
-Yes.
-Yeah.
Not only do they look stupid, but I look like a [bleep.]
clown, because I'm the idiot paying them.
What's out here? DAVID: This is where we have our pit, where we cook all our meats.
Holy [bleep.]
.
It's like a hot tub of grease.
[tense music.]
[bleep.]
almighty.
Hold on a minute.
Why is there gas bottles next to it? What the [bleep.]
? DAVID: Usually the gas is over there.
-They're [bleep.]
here! -Yes, I know this.
I can see this.
What's a [bleep.]
gas container doing next to a furnace? What the [bleep.]
is the bleach doing here? What are you trying to do, create a bomb? DAVID: No.
-Look at me.
Gas, bleach -Yes, I know.
And a furnace.
[bleep.]
the earthquake.
You'll blow up Sacramento yourself, you [bleep.]
idiot.
[beeping.]
Sort out what we can salvage, what we can't salvage, yes? Yes.
And get this [bleep.]
place cleaned.
-Okay.
Uh, trash? -Let's go.
[solemn music.]
That was disgusting, but apart from the disgusting mess in the kitchen, nobody is stepping up and accepting responsibility, and everybody's just given up.
Hey, you wanna throw away these wings? -Yep, throw it all away.
-Okay.
Sandra Dee has let go, not just of the restaurant but everywhere.
And I need to get to the bottom to why it got so bad.
Sandra, let's go in your office.
Two minutes, please.
This place had a reputation.
Right now, I'm [bleep.]
surprised it's still open.
Sit down.
So, what's happened? Something's gone wrong, somewhere.
It's a lot.
But where did you stop being Sandra Dee that got this place on the map? I have no idea.
But you must know how bad it's gotten.
No, I know it's bad.
I know it's bad now.
The relationship with Tateyanna, why are you so soft with her? Truthfully--[sobs.]
-- I wanted to fire her a year ago.
I just wanted her gone and away because of all the negativity that she was bringing.
It was too much.
Because I'm not a negative person.
Regardless of what you see right now -I'm not.
-Mm-kay.
And my husband was like, "Just give her a chance.
" But when she's not doing her job properly, it's twice as damning for you.
It is.
You've put just under 300 grand -back into the business -Yep.
You've remortgaged your house.
It's like I'm starting all over again.
No restaurant deserves to close after 19 years, but this place is festering in negativity.
-Yeah.
-We can do this, but, Sandra, you need to change your ways.
-Uh-huh.
-It starts now.
Thank you.
[tense music.]
What are you thinking? I just really gotta tighten up with that one right there.
Yes.
I have a headache.
This paint is getting to me.
She has growing to do, and I think this is a big wakeup call.
It is so hard to fathom that it came to this.
Yes, that we crumbled to this point.
GORDON: Progress is being made, both with Sandra and in the dining room renovation.
Uh, Theresa, that looks lovely with that wood on there.
That looks great.
Yeah, it's beautiful.
And then, this gentleman's doing a "world famous Sandra Dee's" mural for us.
GORDON: But with 18 hours remaining Let's go.
It's time to revive the menu as well.
Now, let's get straight to the point.
What we've done is taken the old staples from the menu and elevated them.
An amazing cornbread, cooked in the skillet.
Bacon jam, honey butter, yeah? Next to that, fried oysters.
Oysters served with smoked garlic butter.
Next to that, we've got a baked mac and cheese.
Crispy on top.
Delicious.
Next to that, we've got the most amazing smoked chicken with a warm potato salad, house-made pickles.
And then, of course, that is a pan-seared trout.
Succotash with a touch of heat.
Yeah, dig in, have a taste.
[blues rock music.]
-Wow.
-Yeah.
Can you taste the magic behind it? Oh, yeah.
That's what soul food's all about, right? Now, yes, it's been a busy day, yes, it's late, but all of you, wake up, okay? Trout, lightly floured.
Skin side down, that's gonna protect the fish.
Flip that trout.
In the oven, 30 seconds.
Right, succotash: What's the secret behind a great succotash? -[chuckles.]
-That I do not know.
Oh, boy.
The seasoning.
You have the heat, the jalapeño.
Touch of fresh cilantro, in.
And the succotash is something that you get excited about in any soul food restaurant.
Finally a touch of lime, white lime.
It wakes up the flavor.
Finallysome answers.
Now that is a dish to die for.
Sandra, talk to me.
-How difficult is that? -Not difficult at all.
How long did it take me? Six, seven minutes.
-Mm, more like ten.
GORDON: Really? Oh, boy, oh, boy, oh, boy.
So rude.
We don't have a lot of time, okay? Each and every one of these experts are here to help one on one, and we're gonna absolutely master this menu.
Okay, let's go.
Mary? Okay, we'll pair up, and then we'll show you guys how to do all of your dishes yourselves, okay? All right, guys, let's do this.
We're gonna run out of time soon.
GORDON: If Sandra Dee's got any hope of reviving, they need to fall back in love with cooking.
This I'm hoping will start giving these guys something to hang onto.
The food's a big issue, but the attitude is even worse I cannot function without coffee.
-I--I--I-- TATEYANNA: No one cares.
It's true.
Shut up, Jorge.
And right now, I need to tackle that with Tateyanna.
Tateyanna, uh, let's spend two minutes together, please.
Sit down.
Right, how are you feeling? -Okay, a little tired.
-A little tired? Why are you here? I'm here, because I'm helping my mom out and supporting her.
How close are you to your mom? Um, we're, like, best friends.
I'm very protective of my mom.
Like, I don't have kids, so that's my baby.
-Your mom's your baby? -Yeah.
[solemn music.]
What does that mean? 'Cause I--that's-- that's a tough one for me to understand that.
She confides in me with a lot of stuff personally, so I'm the one that's there, listening to all that and trying to be strong for her.
When she cries, I'm the strong one.
I'm not supposed to cry.
You're full of [bleep.]
.
Because if you cared, you wouldn't be doing what you're doing to this business.
Let me show you.
TATEYANNA: Jorge, hey, you little bitch -[phone rings.]
-Sandra Dee's? LENA: Um, some lady, Tateyanna talked to yesterday, and I guess she was really rude to her, so I'm getting ready to call her.
SANDRA: Tateyanna was rude to her -when she called? LENA: Yeah.
So, do you remember talking to this lady, Tateyanna? TATEYANNA: I think so, yeah.
She said she didn't like my tone.
SANDRA: Yeah, she didn't like your attitude.
I'm just so irritated, I didn't even-- -I just hung up.
-That don't even make sense.
LENA: Her customer service wasn't up to par? Oh, my gosh.
I'm so sorry to hear that.
No, I'm definitely glad you brought this to our attention, and it will be addressed.
SANDRA: You better watch your mouth.
You can't do that.
You know what, I don't have nothing else to say to you.
I'll talk to you tonight.
I know you're not gonna talk to me tonight, because Daddy will want your attention Tateyanna, you got too many [bleep.]
-- Thank you for calling Sandra Dee's.
[soft music.]
You should've been fired years ago.
You are badly inconsistent.
And half of these complaints online is because of you.
You're the rock that's sinking your mother's ship.
Whether you like it or not, you're causing a lot more damage than you actually [bleep.]
realize, and I really mean that.
So, you need to decide if you want to be here or not.
-Understood? -Yes.
Okay.
-Mom-- MARY: It is a third -of a cup of corn starch and -Mom -3/4 of sugar.
-Can I speak to you? -What? -Can I speak to you? I'm going to hurt you.
I already said what, Right here.
What'd you do now? What did you do? [music intensifies.]
[beeping.]
[tense music.]
What? What'd you do now? What did you do? I just wanted to speak to you on the side.
Tateyanna you don't see what the [bleep.]
is going on right now? What? Oh, my gosh.
[grunts.]
Yes? I just wanted to say that I'm sorry for-- [sniffles.]
-- basically taking money out of your pocket and all of the bad reviews, and I'm sorry that you're so disappointed in me.
[soft piano music.]
I wanna be that complete support system and that rock for you.
And I know that you're stressing and going through a lot.
I just wanted to let you know that I'm here for you, Mom.
I know you are, Tat.
[sobs.]
I'm gonna do better for you.
-So sorry.
-I appreciate it.
I'm so sorry.
[sobbing.]
Wow.
[muffled.]
It's a lot of people's fault.
It's my fault too, you know? -[sobbing.]
-Love you.
I love you too.
It's gonna be all right, okay, 'cause when we know better, what, we do better, okay? -Do better.
-Okay.
Come on.
Crunch time.
Let's work.
Love you, all right? [uplifting music.]
You okay? Yep.
What'd I miss? MARY: I would love for you guys to try cooking the fish.
You've seen the demo; you should know what to do.
Erica and I are standing over you like a hawk.
This one is really easy, guys.
Most of the work is in the prep.
A little Sriracha on there, whatever that is.
I think it's hot.
[blues rock music.]
Ooh, that's really hot.
MARY: There you go.
Nice.
Careful, you're starting to burn your onions -on the side of the pan.
-I know.
DAVID: Almost.
MARY: Almost there? -Yes.
-It looks like the zucchini just needs another few seconds.
-Yeah, yeah.
MARY: Perfect.
RODNEY: Practice makes perfect, right? MARY: Practice makes perfect.
Did you put lime juice on the fish -when it came out of the oven? -I did.
And a little lime? A little bit of lime.
Did you taste the succotash before you plated it? No--[chuckles.]
MARY: But these are the basic rules! -I know, I know! -Oh, yeah.
Okay, like that? MARY: Absolutely perfect.
Good job.
I should taste my fish and my dish, huh? You should, and see if it's cooked nicely.
Practice makes perfect, right? -Israel, are we good? -Yeah, yeah, sir.
-Yes? -Yes, sir.
-Good.
You're cooking? -Yes, sir.
-Mary -Yes, Chef? -How'd they do? -Really well, Chef.
I think David was the strongest one.
-David? The strongest one? -Mm-hmm.
Yeah.
He cooked the fish perfectly.
He knew what he was doing.
He knew all the terminology.
And what about Sandra Dee? Um, she did okay.
I think you can tell that she hasn't been cooking for a while.
Really? Thank you.
I know Sandra is struggling with the changes to her menu.
-Oh, okay.
-Yeah.
It's just, like, a little richer.
-Yeah.
-Yeah.
GORDON: But it seems like she and her staff are committed to getting better.
Just make sure you're using fresh ingredients.
Yes.
GORDON: The same can be said for the servers and crew, who are working tirelessly into the wee hours of the night to get this restaurant renovated.
[yawns.]
You can't come in here and yawn.
-All right, uh, Brian? -Yes, sir? So, we're gonna go-- this is almost gonna be like a façade of shutters.
Yes, sir.
[electric drill whirring.]
[rock music.]
Good, great.
[laughs.]
-Excellent, well done.
-Thank you so much.
You're welcome.
[groovy guitar music.]
MARY: Yeah, we're plating the last dishes right now.
Beautiful.
We're just gonna try to get it a little bit more centered, okay? GORDON: The all-night efforts have not been easy 30 seconds on oysters.
Great.
GORDON: So with only hours left before the grand reopening Right, let's go.
Sandra and the kitchen team have prepared a much deserved meal to boost morale and show off their new menu.
What is this? Right, guys, come on down, please.
-Oh, my gosh, amazing.
-Real nice.
Real, real nice.
GORDON: A modern interpretation of Sandra Dee's menu.
Yes, it's small, but it's powerful.
-Look at the difference -Yeah.
-Yes? -Yeah.
GORDON: All freshly cooked.
More importantly, it's consistent.
Five hours and 46 minutes to go, and then we're gonna relaunch Sandra Dee's with this menu.
-That's exciting.
[laughs.]
GORDON: Yes.
Sandra, how are you feeling? Exhausted, yeah.
All of you, grab a knife and fork and have a bite, please.
-That smells so good.
-Oh! Oh, my God, that's so good.
LENA: Ooh, yummy! -How's the food down there? -Oh, my God, it's amazing.
-Good.
-So good.
-How's that cornbread? -Man, that's good by itself.
It don't even need the sauce.
-[chuckles.]
-Hit this.
LENA: It is a little hard to believe that that food came from our staff, because it's completely in a different vein than what we've been putting out for so long.
You know, nothing was heavy.
And it's very up to date, which is the most exciting part.
Yes, it's been tough, yes, it's been difficult, but you guys have done it.
We still have a lot of work to do and very little time to do it, so let's get back into the restaurant.
With only a few hours left before the reopening -of Sandra Dee's -Let's go, let's go, let's go.
It's time to show Sandra the incredible progress we've made revamping her restaurant.
-How cool is that? -It's so much lighter.
Isn't it? Lighter, brighter.
LENA: It flows.
-Wow -Uh--[chuckles.]
It's a lot of feelings that I'm feeling right now.
I thought the décor and everything was good and it looked okay, but I didn't want too many colors.
I don't like red, pink, orange.
-Totally different.
-Totally different.
SANDRA: It doesn't look nothing like it used to look.
Not an inkling.
[tense music.]
[beeping.]
SANDRA: I don't like red, pink, orange.
-Wow -Uh--[chuckles.]
-Totally different.
-Totally different.
The difference in the last 24 hours has been astonishing.
There's a lightness that you just feel when you walk in that I have never felt in this building.
But my mom was still, like, indifferent, and her indifference, you can't miss it.
I hope that she comes around quickly.
As you know, we're nowhere near done yet, but we're getting there.
Outside of that, hopefully everything will come together.
That rust color is bomb.
-It is really nice.
-Yeah.
LENA: This is so fun.
GORDON: I know Sandra is still struggling to release control and embrace any changes we were making -Right, come through.
-But I hope she will see that the upgrades I've made in the kitchen Wow, clean kitchen, right? Will set her and her staff up for success.
Welcome to your brand new, clean kitchen.
RODNEY: Wow DAVID: Wow.
I--I'm speechless.
Yes, I have stocked this kitchen with the best equipment.
From the most amazing mixers, blenders, cast irons DAVID: This is fantastic.
GORDON: New plates, portable fires, pots, pans, you name it, it's there.
I--I'm speechless.
I Look at this.
No congealed blood.
That stank more than my granddad's colostomy bag.
We now have a unit clean enough to sleep in.
Wow.
GORDON: Spotless walls, spotless floor.
That's beautiful.
That's the way it should be kept.
Guys, now, this is how a smoking area should look like.
Come out.
Man.
It's no longer a bomb threat.
We need to put this place back on the map, with a bang, but not that kind of bang.
-Yes? -Yes, sir.
Yes.
Right, look in there.
No sludge, no slurry at the bottom.
That's a smoker that can control flavor.
Be incredibly safe, but more importantly, it needs to be maintained, guys, okay? Absolutely.
Now, one more thing to show you.
Have a look at this.
Let me introduce you to Alex.
Alex runs TouchBistro.
Hi, Alex.
Sandra Dee.
-Nice to meet you.
-Nice to meet you.
One thing we've never had here is a POS.
-Right.
-TouchBistro is one of the state of the art systems anywhere in the country.
And then, more importantly for you, when you guys are really busy, you'll actually be able to turn more tables.
You'll be more efficient.
You'll actually make more money.
Yeah, I like that.
And we've got iPads for all of you guys.
-What? -Oh, wow.
-You're the best, Alex.
-High five.
-Great, thank you, Alex.
-Thank you, Chef.
Our team is here.
They're gonna train you today.
GORDON: While the staff quickly learn the new POS system Swipe again, and you go back to the other page.
LENA: I like that.
GORDON: The design team rushes to finish the final touches minutes before opening the doors to the new Sandra Dee's.
All right, guys, let's start making it feel like home.
GORDON: Minutes to go.
Um, it's been an incredible 24 hours.
Oh, my God.
Uh, this week celebrates 19 years of Sandra Dee's.
I can't think of a more perfect time to put it back on the map.
-Me neither.
-Yeah? Let's do the damn thing.
Yeah, give us a countdown.
ALL: Five, four three, two, one.
-Let's go! -[cheers and applause.]
Okay, guys, jump on your stations.
We are opening! -Good evening.
ALL: Hi.
-How are we? MAN: Very well.
GORDON: It's good to see you guys.
Come in.
TYLER: Welcome to the new and improved Sandra Dee's.
Table for two, right this way, please.
GORDON: Thank you so much for coming.
-It looks amazing.
-Doesn't it? -It does.
-Thank you.
GORDON: In only 24 hours, Sandra Dee's has undergone a complete renovation from top to bottom.
We've rid the restaurant of the dated décor and drab interior I love them.
I should say thank you.
-No more leopard.
-No more--leopard's gone.
-[laughs.]
-The leopard has left.
GORDON: And added unique and authentic design elements.
WOMAN: So much nicer, more inviting.
Good to see you.
Good to see you, Brendan.
Thank you.
We good? All friendly faces.
Can I start with you guys? Any cocktails? I'm drained.
Are you? You're drained? Me too.
My anxiety's burning out.
RODNEY: Your anxiety? SANDRA: Yeah.
I don't know if I wanna go through with all of this.
-We good? SANDRA: No.
RODNEY: No? Sandra Where are you going? [beeping.]
SANDRA: I'm drained.
Are you? You're drained? I can tell.
My anxiety's burning out.
I don't know if I wanna go through with all of this.
RODNEY: Sandra -Yeah? -you have to fight.
-Where are you going? Come on.
You've got this.
Let's go.
Come here.
-Who's reading the orders? -I'm reading out the orders.
-Great.
-I'm yelling it out.
Right, and you're gonna give some feedback.
DAVID: Yes, Chef.
GORDON: Good.
-Can I get--uh -Go on.
Finish what you're saying.
Can I get all those chickens coming, please? -Yes, ma'am.
-Thank you.
SANDRA: It was just hard at the beginning, but I'm ready to expedite and do what needs to be done here.
-Mom's a little bit shut down.
-Okay.
GORDON: Just get in there, push her a little bit.
Just get Mom to find that voice.
-Dig deep and-- -Push.
-Yeah, push.
Exactly, Lena.
-Got ya.
-Well done.
-All right.
You know, people are really receptive and happy SANDRA: Good.
LENA: Great feedback.
-Excited for us.
-Straight drama in here.
Well, check this out, you guys, let's lighten the mood, you know, somebody sing a song.
No, we don't wanna sing a song.
No? Okay.
Fried oysters, macaroni and cheese.
Yeah, Chef.
-So, the fried oysters.
-You got it.
SANDRA: Corn bread, mac and cheese.
WOMAN: Can I please have the pulled pork sandwich? Yes, you can.
So, oysters are waiting on mac and cheese.
DAVID: Mac and cheese, about a minute and a half.
RODNEY: It's hot.
The oysters in the window, what are they going with? Uh, oysters are going with the mac and cheese.
Drop the oysters.
You can drop them on the table, if they're only a minute behind the mac and cheese.
WOMAN: Uh The best thing to do is to just send it out.
If you hold it back, we're gonna get gridlocked, 'cause it's on order, so give it to me, please.
-Thank you.
-Thank you.
We're still waiting, you know, on the mac and the Excuse me, there's the oysters as well.
-Oysters is right here.
-That is to die for.
-It's the young man's Viagra.
-[both laugh.]
And then you have the mac and cheese coming right up.
-Yes, enjoy.
-It's to die for.
-I'm excited for that.
-Thanks, you guys.
Are you gonna rock out? Are you rocking out? My mom today, she's quiet, but Sandra Dee's is definitely back on the map.
People can feel it.
They tasted it tonight.
I'm sure that the buzz is gonna grow from here.
WOMAN: Everything has been phenomenal.
The mac and cheese, though, it is over the-- oh, my gosh, the jalapeño, we loved it.
-Yes, that little essence.
-Yes! The mac and cheese was probably the best I've had in Sacramento.
I consider myself a mac and cheese, like, connoisseur at this point in my life.
It's amazing to see, you know, what, of course, the team did to it, and, you know, just to bring the culture and keep a lot of Sacramento in it was really amazing.
How are you guys feeling back there, Dave, Rodney, Israel? -Doing good.
-Good? Happy? Feeling good? -Oh, I'm good.
-Feeling good.
Fantastic.
LENA: Yes.
Breathe it in.
I haven't felt this proud in about 15 years, to be honest.
But I know that at times tonight, Sandra personally was getting really frustrated, so I'm just really hoping and praying that it don't go back to the way it was.
-Tateyanna -Yes? Yeah? I need you-- 30 seconds, please.
All three of you, let's go.
-My time is done.
I'm going.
-What? Yeah, you do not need me any longer.
I just wanna say, well done.
Your attitude has changed 100% Thank you.
Your commitment is extraordinary.
LENA: Gordon, I have nothing but love for you.
No one would have known to ask for the things that you've given us today, and for that, I will forever be thankful.
For that, you will always have a special place in my heart.
-Are you happy? -Yep, absolutely.
Good.
I could've killed Gordon at the beginning, but now I'm very appreciative, and I thank him for everything that he's done for me, my family, and my staff.
-My time here's done.
-You're the best.
Appreciate it.
Thank you.
Come here.
Can we? Are we allowed? -Yeah, we can.
-[all laugh.]
Thank you.
Appreciate you.
Come here, you.
-Thank you.
-Good luck, okay? Thank you so much.
-Take care.
-Thank you.
-Thank you so much.
-Thanks.
GORDON: Ah, man.
You know, when I first arrived here at this former soul food hot spot, it had completely lost its way.
Food was dreadful, and the service was equally as bad.
However, in 24 hours, I do believe we have revived this restaurant, and found what it needed most: heart.
If Sandra and her daughters can put their heart and soul into this business on a daily basis, trust me, this can become, once again, the talk of the town.
[truck horn honks.]
[rock music.]
[solemn music.]
We reached out to Sandra Dee's, but sadly received no response.
-What? -Oysters, it's not on the table.
It's coming, Tateyanna.
Oysters, Rodney! GORDON: I see through the restaurant's most recent reviews that although Sandra has kept the new renovation, she has gone back to her old menu.
I know, the food is taking a while.
MAN: Yeah.
-I'm sorry about that.
GORDON: The comments have not been favorable.
Gordon Ramsay's 24 Hours To Hell and Back is on fire, and here are more hot shows from Fox.
Are you ready? You are hot! MAN: I'm in a sweet spot I'm feeling good The sun is shining -Wake up.
-Challenge! I'm gonna light it up Yeah, I'm gonna light it up Check it out I'm gonna light it up Yeah, I'm gonna light it up Just check it out I'm gonna light it up Yeah, I'm gonna light it up -[audience cheering.]
-Let's go! Let me show you What it's all about
There's a mouse in here! Catch all-new episodes Wednesdays, and check out our other Fox programs-- The Four, Beat Shazam, and MasterChef.
-Now you're dreaming.
-[gasps.]
Let the games begin.
Only on Fox.
GORDON: I'm Gordon Ramsay, and I'm hitting the road.
[blues rock music.]
[truck horn honks.]
I'm heading to restaurants all across America WOMAN: Oh, my God, no, no.
GORDON: On the brink MAN: [bleep.]
you! GORDON: Of collapse.
They're sat in blood.
What are you waiting for, a [bleep.]
death? GORDON: But having endured so many kitchen disasters over the years There's a [bleep.]
mouse in here.
GORDON: I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
MAN: That's not a lot of time.
WOMAN: I'm scared we're not gonna finish.
[snoring.]
GORDON: Because in this age of social media, where every customer is a critic If you want fast service and good drinks, don't go here.
Next one, one star, the food looks gross when it comes out of the kitchen.
[whispers.]
Oh, my God.
GORDON: Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So, this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight -Catch of the day, hepatitis B.
-[laughs.]
GORDON: To catch them all red-handed.
I had to stop you from eating in there, and this is the reason why.
WOMAN: Oh, my God, no! GORDON: If I have any hope of saving them Bless thy soul, may I come out in one piece.
GORDON: I'll have to go to hell and back GORDON: Oh, my God.
-[coughs.]
GORDON: In 24 hours.
[coughs.]
[beeping.]
[blues rock music.]
I've just arrived in Sacramento, California.
As the state capital, Sacramento has the world at their doorstep.
It has some of the highest economic growth anywhere in the country.
It doesn't get any better than that, especially as a restaurant.
Not quite the dream for the Sandra Dee's Barbecue and Soul Food restaurant that's been in this community for nearly 20 years.
They've seen a big downturn in business.
And Sandra Dee doesn't have any clue to why she's lost that business.
With only 24 hours to turn this restaurant around, I needed to find out what is happening behind those doors.
So my team told the restaurant that they were trying out for a traditional renovation show.
But while they're being interviewed, we installed hidden cameras throughout the restaurant, and have been secretly recording surveillance footage since we left.
[rock music.]
Guys complaining about their order.
Tateyanna, I don't wanna hear it.
Don't come in here telling us what somebody doing outside.
Just deal with them.
What a circus.
Shocking.
When you've been in the neighborhood for 20 years, you become a pillar of that community, so the support should be 100%.
You let that slip through your hands, you've only got yourself to blame.
I'm Sandra Dee.
I own Sandra Dee's Barbecue and Seafood.
The family members that work here with me are my daughters.
Hi, my name is Lena, and I'm the evening manager.
TATEYANNA: My name is Tateyanna--[indistinct.]
-- and I'm the daytime manager, and I kinda run this [bleep.]
, so SANDRA: Sandra Dee's started in 1998.
In the first couple of years, we had people coming in before we even opened up.
It would be a line out the door and a waiting list.
But we stopped making profit maybe a year ago.
Business just went down.
And I still don't understand it to this day.
Still don't.
You don't listen very well.
You don't hear, and you can't see.
Well, Sandra's a bully.
No, no! It's not me, it's him! -She bullies me -Bullies me.
Order up! Somebody come get this food! You deliver the [bleep.]
order.
RODNEY: Tateyanna feels that she can get an attitude You're a [bleep.]
.
Because Sandra have a attitude.
TATEYANNA: Are you guys ordering for four? MAN: Yeah.
-Follow me.
I would say the number one complaint is, like, my attitude I don't wanna talk to no strangers.
I have to deal with this bitch.
But whatever.
[giggles.]
Table four is complaining about everything.
Like, I'm trending on Yelp-- [laughs.]
--kinda.
Besides that, I would say, like, the consistency of the food.
No gumbo, no mac 'n' cheese, no catfish dinner.
Yes.
TYLER: They're wondering why the restaurant is falling apart.
Food isbad.
I'll grab a plate and be like, "That looks nasty.
" I feel bad giving it to customers, but I don't wanna get yelled at, so I have to do what I gotta do.
Did you guys start on this one? -What the hell? -I'm doing it right now.
-Don't do it.
-Get your ass off the line.
There's a lot of miscommunication and frustration, and we just lost our way.
[sighs.]
The girls don't know how bad it is right now.
I don't think I'll be open much longer.
[desolate music.]
Now, it's clear, without any help, Sandra Dee's will not be serving their soul food for much longer.
Time to roll up my sleeves and get to work.
In order to make sure the staff at Sandra Dee's treats me like any old customer, I'll go in undercover to hopefully see the issues myself.
Time to start building Sandra Dee's from the ground up.
[shovel dings.]
In order to keep a low profile, I've invited four local construction workers to join me for lunch.
-Quitting time, boys.
-[all mumble.]
-Time for some soul food.
-Yes, sir.
-Let's do it.
-Absolutely.
-I'm starving.
-Beers on you, boss? -Beer is on me.
-[engine ignites, revs.]
-[laughter.]
GORDON: Let's go, man.
[rock music.]
Let's go.
[solemn guitar music.]
GORDON: The outside of Sandra Dee's gives off soulful vibes, paying homage to great musicians TATEYANNA: Hello.
GORDON: Hi.
-How many? Five? -Yes.
-Follow me.
-Thank you.
GORDON: But the inside is another story: a plastic leopard print bar, fake plants covered in dust, and fabricated brick walls that look like they were damaged in an earthquake.
What is that? Construction workers, what is that? [exhales.]
That's some top-notch masonry right there.
GORDON: With a décor this upsetting, we need some comfort food And were you ready to place some orders? -Yeah.
-Yeah, shall we? Okay.
What can I get for you guys? MAN: Tri-Tip GORDON: So we're ordering all the dishes -The mac and cheese.
-Calamari.
Fried oysters.
GORDON: That Sandra Dee is known for.
Excuse me.
Order in.
How the hell is it gonna be my red velvet waffles when it doesn't have the flavor in it? It's not.
Then why the [bleep.]
is you making it? You just gonna fake it till you make it, huh? That's your ass.
Y'all really getting on my damn nerves.
This says "Sandra Dee" up in this bitch, so do it my way, okay? -You got two ribs, Israel? -Yeah.
Excuse me, guys, I got the frog legs, Hush Puppies.
-And you had calamari? -Yeah.
TATEYANNA: Okay, there's more coming too.
[indistinct chatter.]
Everything's soggy.
It's not even crispy.
Look at my calamari and how greasy MAN: Yeah, it doesn't even look crispy.
What a mess.
We're gonna need more napkins for all the grease.
Sir--sir Excuse me? Sir, excuse me? -[bleep.]
.
-Damn.
Okay, I got the catfish, mac and corn.
Ribs, oysters.
Looks like something out of the [bleep.]
Science Museum.
Mac and cheese.
Look at that.
Congealed on the plate.
Let me see.
Put the rest of that in there.
And the beans.
Look at these.
These are canned.
Babe, open that can.
Did you guys need anything else right now? TATEYANNA: Didn't taste right? MAN: Yeah.
Yeah, it makes you wanna pass completely on it.
MAN: It's unappetizing.
You didn't like it either? Okay.
What the [bleep.]
is wrong with that? My table, nine, five guys, he said the stuff was too greasy and over-fried and burnt.
I can't believe that [bleep.]
.
It's just-- this food gets thrown out.
-It's just chopped up.
-Excuse me? -Ma'am-- -I call my own [bleep.]
.
Y'all don't need to call it for me.
Food's on us.
Have a great day.
MAN: Ay-yai-yai.
Weird -[giggling.]
-Terrible, unfortunate.
I'm gonna get changed.
I'll see you in two days.
-Okay.
-Yeah.
It was rough.
Whoo.
I feel like I've just been swimming in a [bleep.]
oil slick.
That was pretty, pretty bad.
Full of grease.
No authenticity anywhere, and an attitude beyond belief.
My hands still feel greasy.
[exhales sharply.]
I'm sure this is gonna be a rough 24 hours.
[rock music.]
ERNESTO: [indistinct.]
-Did what? -How are you? Sandra, can I see you in the dining room, please? Turn everything off.
I need you in.
Let's go.
Correct.
Let's go.
Can you two join me as well, please? Gordon Ramsay? -What? -That's Gordon Ramsay.
LENA: Woah.
[laughs.]
Did not know that was about to happen.
Ladies and gentlemen stop eating, all of you.
Put down your knife and forks.
I'm lost for words Okay.
What I've just experienced.
Sat over there with my fellow colleagues.
You clearly have no respect for customers.
You just don't care.
That's a lie.
I am here to make food.
I am here to please your palates.
What part of that was pleasing? [tense music.]
You and your team, I want you to follow me.
Everybody, outside.
I wanna show you something that I think you especially should look at.
Let's go, all of you.
Follow me.
This is Hell on Wheels.
That's my engine, a state-of-the-art kitchen.
Over the last few weeks, my team have been inside Sandra Dee's, and it's interesting how staff perform when they don't know they're being watched.
I want you all to have a look at what I'm about to show you.
-[all groan.]
WOMAN: Gross.
GORDON: What is wrong with you? WOMAN: [gasps.]
GORDON: Oh, my Lord.
We've lost a lot of customers because of Tateyanna's mouth.
[blues rock music.]
Jorge, hey, you little bitch, flip seven and eight.
-David! -Yeah? This [bleep.]
don't say "to go.
" Look at the ticket.
TATEYANNA: I don't know what this says.
-Lena, don't sell no more gumbo.
LENA: Yes? I just have this one-- Just listen to what I just said, okay? After you're done with that, don't sell no more, okay? LENA: All right.
-Thank you.
Guys complaining about their order taking too long.
Don't come in here telling us what somebody doing outside.
Just deal with them! Whenever they say light, you put the [bleep.]
light seasoning on there.
Shut the [bleep.]
up, Rodney.
Ain't nobody--that's it.
Light.
Wet.
WOMAN: Oh, God.
[solemn bass music.]
Sandra, anything? Is there any passion left, or are you done? My passion is there.
I just don't like to be attacked.
LENA: Especially in front of everyone, so that was kind of hard.
I don't give a [bleep.]
about everybody.
No--you do.
[bleep.]
, really I don't.
Right.
And who's attacking you? -You are.
-I attacked you? Yeah, the way you came up in there, just attacking me.
I love what I do in the kitchen.
-Right, okay.
-I love what I do in-- Stop there, which part do you love? I like creating in the kitchen GORDON: Right.
-I like cooking in my kitchen.
-Microwaving? -I--[sighs.]
The way he came at me is very embarrassing.
I'm very, very angry.
I'm from the streets.
I fight dudes.
It's nothing to me.
Sandra, no one attacked you.
I just told you the truth.
I'm here to help, but I can pack this rig in 60 minutes and get the [bleep.]
out of here.
[tense music.]
You still wanna fight? Do you want help? [bleep.]
hell.
[tense music.]
Sandra, no one attacked you.
I just told you the truth.
Now, I'm here to help, but I can't help your attitude.
Do you want my help? Yeah, we need your help so if you can deal with my attitude, I'll deal with you.
You can give me as much [bleep.]
as you wish, but I'm not here for six months.
I've only got 24 hours.
If I'm gonna give you everything I've got to help turn that place around, I need, in return, some form of bloody commitment, because that experience ten minutes ago was appalling.
Every member of staff at Sandra Dee's, I'd like you to get on your phone and ring home and tell them you're not gonna see them for 24 hours And that time startsnow.
[beeping.]
[sighs.]
Customers, I'd like all of you to come back tomorrow night as my guests.
Thank you for your patience.
Staff, as soon as you've made your calls, I'll see you back in the restaurant.
Damn.
I don't wanna do none of this.
I don't.
I mean, he's right.
We have to redeem ourselves, especially after being humiliated in front of people like that.
It's gonna be clearly uncomfortable, but we're this close.
Yeah, Lena, and I don't like that.
I don't like being uncomfortable.
I know you don't.
LENA: I'm really holding my breath right now.
My mom could just pull the plug and walk away from this.
-We have to.
-[bleep.]
that.
I don't care who don't have a job.
[bleep.]
it.
That's where I'm at.
God knows these next 24 hours are gonna be [bleep.]
up.
GORDON: When was the last time, Sandra, you went online? Maybe a month ago.
GORDON: So you think I'm attacking you? Okay, let's have a quick look at what your customers have got to say.
"One star, Sacramento, local.
"I used to come here all the time in its heyday.
"A few years back, this was the place "to have some delicious comfort food.
"Not anymore.
"The macaroni and cheese doesn't taste of anything "like it used to, "and I'm sick of getting dry ribs.
Such a disappointment.
" "One star.
"Unfortunately, I'm still in the hunt for soul food in Sacramento, 'cause Sandra Dee's is not"-- with a capital N-O-T--"it.
"I've literally never felt such aggression from a server with so much attitude.
" What the [bleep.]
? "I just had a few simple questions about the menu, "but I was placed on hold for over ten minutes, "and the lady who answered the phone was super rude.
Don't treat your customers like crap.
" You're answering the phone, right? I answer the phone.
Are you impatient with customers? At times, I can be, yeah.
Are you irritable working here? No, I'm not irritable working here.
Tyler, you're rolling your eyes back there.
What's going on? When it comes to working with Tateyanna, it can be real difficult.
-Okay.
TYLER: The majority of the time she's irritable.
-Okay.
GORDON: Anybody else? I mean, we actually had an altercation not too long ago, and she came at me with a really aggressive tone.
She does that a lot, and I really don't appreciate that.
You know what, everybody's to blame, because they don't know how to communicate with each other.
You can shake your head, but when it comes down up in here, nobody own their [bleep.]
.
I sometimes feel like maybe we need to just start the [bleep.]
over.
Everybody, get the [bleep.]
out.
That's where the [bleep.]
I am right now.
If y'all ain't got my back, then I ain't got y'all [bleep.]
backs, period! [blues rock music.]
This business is going backwards, it's not going forwards, and the only chance we have is for everyone here to come together.
So, if anybody's not committed to sorting this out there's the [bleep.]
door.
I'm all in.
I'm all in.
GORDON: So, if you are truly committed, you all need to roll up your sleeves and get to work.
Let's go.
The vibe in Sandra Dee's is toxic, and it feels like the entire staff have given up BRIAN: The first thing we need to do is clear all the tables, get everything out.
GORDON: But in the hope of bringing some soul back into this restaurant, my design team will put them to work on bringing new life to the dining room.
We need to clean the crap out of this bar.
GORDON: This restaurant has been open nearly two decades All right, let's come off the wall.
GORDON: And the décor is in dire need of some updating.
And that's getting a buffet furniture piece.
GORDON: We'll create an authentic, soulful vibe by softening the color palette, adding some personal touches, and replacing the fake brick with Shutter walls are here.
So, this is barn wood that we've then done a dry brush.
-It's going all the way up? -Yes, sir, all the way up.
GORDON: The front of house is in so need of an overhaul.
I shudder to think about the state of the kitchen.
When was the last time all this was cleaned? Last week.
Last week? Oh, [bleep.]
.
-What is that? -Oil.
-Oil.
-That's oil.
-That thing gets bad.
-In a week? Well, we probably didn't clean that yesterday.
It's probably our fault we probably didn't clean that.
That hasn't been cleaned in months.
Well Sandra, what is in here? Seafood, gator, calamari.
Just smell that.
That's gone.
Yeah, that's not good.
Did you use that today? Yeah, I think we did.
Oh, my God.
Bloody hell.
SANDRA: It's very embarrassing.
I didn't think it was this bad.
[bleep.]
.
What's that smell? -Sandra? -Yes? GORDON: What is that? Um, [bleep.]
, looks like blood.
Dried congealed blood.
It is stinking! And what's this [bleep.]
thing? Uh, a chicken.
Come on, guys! What the [bleep.]
? I mean, I [bleep.]
just [bleep.]
told you to clean all this [bleep.]
up.
There's bones behind here, bits of pork behind here.
[coughs.]
Can you not smell that? -I smell it.
-Yes.
How old are these? They're sat in all this blood.
[liquid drizzling.]
That's what's stinking.
You're in here every day, so you can't smell it.
-Yes.
-Yeah.
Not only do they look stupid, but I look like a [bleep.]
clown, because I'm the idiot paying them.
What's out here? DAVID: This is where we have our pit, where we cook all our meats.
Holy [bleep.]
.
It's like a hot tub of grease.
[tense music.]
[bleep.]
almighty.
Hold on a minute.
Why is there gas bottles next to it? What the [bleep.]
? DAVID: Usually the gas is over there.
-They're [bleep.]
here! -Yes, I know this.
I can see this.
What's a [bleep.]
gas container doing next to a furnace? What the [bleep.]
is the bleach doing here? What are you trying to do, create a bomb? DAVID: No.
-Look at me.
Gas, bleach -Yes, I know.
And a furnace.
[bleep.]
the earthquake.
You'll blow up Sacramento yourself, you [bleep.]
idiot.
[beeping.]
Sort out what we can salvage, what we can't salvage, yes? Yes.
And get this [bleep.]
place cleaned.
-Okay.
Uh, trash? -Let's go.
[solemn music.]
That was disgusting, but apart from the disgusting mess in the kitchen, nobody is stepping up and accepting responsibility, and everybody's just given up.
Hey, you wanna throw away these wings? -Yep, throw it all away.
-Okay.
Sandra Dee has let go, not just of the restaurant but everywhere.
And I need to get to the bottom to why it got so bad.
Sandra, let's go in your office.
Two minutes, please.
This place had a reputation.
Right now, I'm [bleep.]
surprised it's still open.
Sit down.
So, what's happened? Something's gone wrong, somewhere.
It's a lot.
But where did you stop being Sandra Dee that got this place on the map? I have no idea.
But you must know how bad it's gotten.
No, I know it's bad.
I know it's bad now.
The relationship with Tateyanna, why are you so soft with her? Truthfully--[sobs.]
-- I wanted to fire her a year ago.
I just wanted her gone and away because of all the negativity that she was bringing.
It was too much.
Because I'm not a negative person.
Regardless of what you see right now -I'm not.
-Mm-kay.
And my husband was like, "Just give her a chance.
" But when she's not doing her job properly, it's twice as damning for you.
It is.
You've put just under 300 grand -back into the business -Yep.
You've remortgaged your house.
It's like I'm starting all over again.
No restaurant deserves to close after 19 years, but this place is festering in negativity.
-Yeah.
-We can do this, but, Sandra, you need to change your ways.
-Uh-huh.
-It starts now.
Thank you.
[tense music.]
What are you thinking? I just really gotta tighten up with that one right there.
Yes.
I have a headache.
This paint is getting to me.
She has growing to do, and I think this is a big wakeup call.
It is so hard to fathom that it came to this.
Yes, that we crumbled to this point.
GORDON: Progress is being made, both with Sandra and in the dining room renovation.
Uh, Theresa, that looks lovely with that wood on there.
That looks great.
Yeah, it's beautiful.
And then, this gentleman's doing a "world famous Sandra Dee's" mural for us.
GORDON: But with 18 hours remaining Let's go.
It's time to revive the menu as well.
Now, let's get straight to the point.
What we've done is taken the old staples from the menu and elevated them.
An amazing cornbread, cooked in the skillet.
Bacon jam, honey butter, yeah? Next to that, fried oysters.
Oysters served with smoked garlic butter.
Next to that, we've got a baked mac and cheese.
Crispy on top.
Delicious.
Next to that, we've got the most amazing smoked chicken with a warm potato salad, house-made pickles.
And then, of course, that is a pan-seared trout.
Succotash with a touch of heat.
Yeah, dig in, have a taste.
[blues rock music.]
-Wow.
-Yeah.
Can you taste the magic behind it? Oh, yeah.
That's what soul food's all about, right? Now, yes, it's been a busy day, yes, it's late, but all of you, wake up, okay? Trout, lightly floured.
Skin side down, that's gonna protect the fish.
Flip that trout.
In the oven, 30 seconds.
Right, succotash: What's the secret behind a great succotash? -[chuckles.]
-That I do not know.
Oh, boy.
The seasoning.
You have the heat, the jalapeño.
Touch of fresh cilantro, in.
And the succotash is something that you get excited about in any soul food restaurant.
Finally a touch of lime, white lime.
It wakes up the flavor.
Finallysome answers.
Now that is a dish to die for.
Sandra, talk to me.
-How difficult is that? -Not difficult at all.
How long did it take me? Six, seven minutes.
-Mm, more like ten.
GORDON: Really? Oh, boy, oh, boy, oh, boy.
So rude.
We don't have a lot of time, okay? Each and every one of these experts are here to help one on one, and we're gonna absolutely master this menu.
Okay, let's go.
Mary? Okay, we'll pair up, and then we'll show you guys how to do all of your dishes yourselves, okay? All right, guys, let's do this.
We're gonna run out of time soon.
GORDON: If Sandra Dee's got any hope of reviving, they need to fall back in love with cooking.
This I'm hoping will start giving these guys something to hang onto.
The food's a big issue, but the attitude is even worse I cannot function without coffee.
-I--I--I-- TATEYANNA: No one cares.
It's true.
Shut up, Jorge.
And right now, I need to tackle that with Tateyanna.
Tateyanna, uh, let's spend two minutes together, please.
Sit down.
Right, how are you feeling? -Okay, a little tired.
-A little tired? Why are you here? I'm here, because I'm helping my mom out and supporting her.
How close are you to your mom? Um, we're, like, best friends.
I'm very protective of my mom.
Like, I don't have kids, so that's my baby.
-Your mom's your baby? -Yeah.
[solemn music.]
What does that mean? 'Cause I--that's-- that's a tough one for me to understand that.
She confides in me with a lot of stuff personally, so I'm the one that's there, listening to all that and trying to be strong for her.
When she cries, I'm the strong one.
I'm not supposed to cry.
You're full of [bleep.]
.
Because if you cared, you wouldn't be doing what you're doing to this business.
Let me show you.
TATEYANNA: Jorge, hey, you little bitch -[phone rings.]
-Sandra Dee's? LENA: Um, some lady, Tateyanna talked to yesterday, and I guess she was really rude to her, so I'm getting ready to call her.
SANDRA: Tateyanna was rude to her -when she called? LENA: Yeah.
So, do you remember talking to this lady, Tateyanna? TATEYANNA: I think so, yeah.
She said she didn't like my tone.
SANDRA: Yeah, she didn't like your attitude.
I'm just so irritated, I didn't even-- -I just hung up.
-That don't even make sense.
LENA: Her customer service wasn't up to par? Oh, my gosh.
I'm so sorry to hear that.
No, I'm definitely glad you brought this to our attention, and it will be addressed.
SANDRA: You better watch your mouth.
You can't do that.
You know what, I don't have nothing else to say to you.
I'll talk to you tonight.
I know you're not gonna talk to me tonight, because Daddy will want your attention Tateyanna, you got too many [bleep.]
-- Thank you for calling Sandra Dee's.
[soft music.]
You should've been fired years ago.
You are badly inconsistent.
And half of these complaints online is because of you.
You're the rock that's sinking your mother's ship.
Whether you like it or not, you're causing a lot more damage than you actually [bleep.]
realize, and I really mean that.
So, you need to decide if you want to be here or not.
-Understood? -Yes.
Okay.
-Mom-- MARY: It is a third -of a cup of corn starch and -Mom -3/4 of sugar.
-Can I speak to you? -What? -Can I speak to you? I'm going to hurt you.
I already said what, Right here.
What'd you do now? What did you do? [music intensifies.]
[beeping.]
[tense music.]
What? What'd you do now? What did you do? I just wanted to speak to you on the side.
Tateyanna you don't see what the [bleep.]
is going on right now? What? Oh, my gosh.
[grunts.]
Yes? I just wanted to say that I'm sorry for-- [sniffles.]
-- basically taking money out of your pocket and all of the bad reviews, and I'm sorry that you're so disappointed in me.
[soft piano music.]
I wanna be that complete support system and that rock for you.
And I know that you're stressing and going through a lot.
I just wanted to let you know that I'm here for you, Mom.
I know you are, Tat.
[sobs.]
I'm gonna do better for you.
-So sorry.
-I appreciate it.
I'm so sorry.
[sobbing.]
Wow.
[muffled.]
It's a lot of people's fault.
It's my fault too, you know? -[sobbing.]
-Love you.
I love you too.
It's gonna be all right, okay, 'cause when we know better, what, we do better, okay? -Do better.
-Okay.
Come on.
Crunch time.
Let's work.
Love you, all right? [uplifting music.]
You okay? Yep.
What'd I miss? MARY: I would love for you guys to try cooking the fish.
You've seen the demo; you should know what to do.
Erica and I are standing over you like a hawk.
This one is really easy, guys.
Most of the work is in the prep.
A little Sriracha on there, whatever that is.
I think it's hot.
[blues rock music.]
Ooh, that's really hot.
MARY: There you go.
Nice.
Careful, you're starting to burn your onions -on the side of the pan.
-I know.
DAVID: Almost.
MARY: Almost there? -Yes.
-It looks like the zucchini just needs another few seconds.
-Yeah, yeah.
MARY: Perfect.
RODNEY: Practice makes perfect, right? MARY: Practice makes perfect.
Did you put lime juice on the fish -when it came out of the oven? -I did.
And a little lime? A little bit of lime.
Did you taste the succotash before you plated it? No--[chuckles.]
MARY: But these are the basic rules! -I know, I know! -Oh, yeah.
Okay, like that? MARY: Absolutely perfect.
Good job.
I should taste my fish and my dish, huh? You should, and see if it's cooked nicely.
Practice makes perfect, right? -Israel, are we good? -Yeah, yeah, sir.
-Yes? -Yes, sir.
-Good.
You're cooking? -Yes, sir.
-Mary -Yes, Chef? -How'd they do? -Really well, Chef.
I think David was the strongest one.
-David? The strongest one? -Mm-hmm.
Yeah.
He cooked the fish perfectly.
He knew what he was doing.
He knew all the terminology.
And what about Sandra Dee? Um, she did okay.
I think you can tell that she hasn't been cooking for a while.
Really? Thank you.
I know Sandra is struggling with the changes to her menu.
-Oh, okay.
-Yeah.
It's just, like, a little richer.
-Yeah.
-Yeah.
GORDON: But it seems like she and her staff are committed to getting better.
Just make sure you're using fresh ingredients.
Yes.
GORDON: The same can be said for the servers and crew, who are working tirelessly into the wee hours of the night to get this restaurant renovated.
[yawns.]
You can't come in here and yawn.
-All right, uh, Brian? -Yes, sir? So, we're gonna go-- this is almost gonna be like a façade of shutters.
Yes, sir.
[electric drill whirring.]
[rock music.]
Good, great.
[laughs.]
-Excellent, well done.
-Thank you so much.
You're welcome.
[groovy guitar music.]
MARY: Yeah, we're plating the last dishes right now.
Beautiful.
We're just gonna try to get it a little bit more centered, okay? GORDON: The all-night efforts have not been easy 30 seconds on oysters.
Great.
GORDON: So with only hours left before the grand reopening Right, let's go.
Sandra and the kitchen team have prepared a much deserved meal to boost morale and show off their new menu.
What is this? Right, guys, come on down, please.
-Oh, my gosh, amazing.
-Real nice.
Real, real nice.
GORDON: A modern interpretation of Sandra Dee's menu.
Yes, it's small, but it's powerful.
-Look at the difference -Yeah.
-Yes? -Yeah.
GORDON: All freshly cooked.
More importantly, it's consistent.
Five hours and 46 minutes to go, and then we're gonna relaunch Sandra Dee's with this menu.
-That's exciting.
[laughs.]
GORDON: Yes.
Sandra, how are you feeling? Exhausted, yeah.
All of you, grab a knife and fork and have a bite, please.
-That smells so good.
-Oh! Oh, my God, that's so good.
LENA: Ooh, yummy! -How's the food down there? -Oh, my God, it's amazing.
-Good.
-So good.
-How's that cornbread? -Man, that's good by itself.
It don't even need the sauce.
-[chuckles.]
-Hit this.
LENA: It is a little hard to believe that that food came from our staff, because it's completely in a different vein than what we've been putting out for so long.
You know, nothing was heavy.
And it's very up to date, which is the most exciting part.
Yes, it's been tough, yes, it's been difficult, but you guys have done it.
We still have a lot of work to do and very little time to do it, so let's get back into the restaurant.
With only a few hours left before the reopening -of Sandra Dee's -Let's go, let's go, let's go.
It's time to show Sandra the incredible progress we've made revamping her restaurant.
-How cool is that? -It's so much lighter.
Isn't it? Lighter, brighter.
LENA: It flows.
-Wow -Uh--[chuckles.]
It's a lot of feelings that I'm feeling right now.
I thought the décor and everything was good and it looked okay, but I didn't want too many colors.
I don't like red, pink, orange.
-Totally different.
-Totally different.
SANDRA: It doesn't look nothing like it used to look.
Not an inkling.
[tense music.]
[beeping.]
SANDRA: I don't like red, pink, orange.
-Wow -Uh--[chuckles.]
-Totally different.
-Totally different.
The difference in the last 24 hours has been astonishing.
There's a lightness that you just feel when you walk in that I have never felt in this building.
But my mom was still, like, indifferent, and her indifference, you can't miss it.
I hope that she comes around quickly.
As you know, we're nowhere near done yet, but we're getting there.
Outside of that, hopefully everything will come together.
That rust color is bomb.
-It is really nice.
-Yeah.
LENA: This is so fun.
GORDON: I know Sandra is still struggling to release control and embrace any changes we were making -Right, come through.
-But I hope she will see that the upgrades I've made in the kitchen Wow, clean kitchen, right? Will set her and her staff up for success.
Welcome to your brand new, clean kitchen.
RODNEY: Wow DAVID: Wow.
I--I'm speechless.
Yes, I have stocked this kitchen with the best equipment.
From the most amazing mixers, blenders, cast irons DAVID: This is fantastic.
GORDON: New plates, portable fires, pots, pans, you name it, it's there.
I--I'm speechless.
I Look at this.
No congealed blood.
That stank more than my granddad's colostomy bag.
We now have a unit clean enough to sleep in.
Wow.
GORDON: Spotless walls, spotless floor.
That's beautiful.
That's the way it should be kept.
Guys, now, this is how a smoking area should look like.
Come out.
Man.
It's no longer a bomb threat.
We need to put this place back on the map, with a bang, but not that kind of bang.
-Yes? -Yes, sir.
Yes.
Right, look in there.
No sludge, no slurry at the bottom.
That's a smoker that can control flavor.
Be incredibly safe, but more importantly, it needs to be maintained, guys, okay? Absolutely.
Now, one more thing to show you.
Have a look at this.
Let me introduce you to Alex.
Alex runs TouchBistro.
Hi, Alex.
Sandra Dee.
-Nice to meet you.
-Nice to meet you.
One thing we've never had here is a POS.
-Right.
-TouchBistro is one of the state of the art systems anywhere in the country.
And then, more importantly for you, when you guys are really busy, you'll actually be able to turn more tables.
You'll be more efficient.
You'll actually make more money.
Yeah, I like that.
And we've got iPads for all of you guys.
-What? -Oh, wow.
-You're the best, Alex.
-High five.
-Great, thank you, Alex.
-Thank you, Chef.
Our team is here.
They're gonna train you today.
GORDON: While the staff quickly learn the new POS system Swipe again, and you go back to the other page.
LENA: I like that.
GORDON: The design team rushes to finish the final touches minutes before opening the doors to the new Sandra Dee's.
All right, guys, let's start making it feel like home.
GORDON: Minutes to go.
Um, it's been an incredible 24 hours.
Oh, my God.
Uh, this week celebrates 19 years of Sandra Dee's.
I can't think of a more perfect time to put it back on the map.
-Me neither.
-Yeah? Let's do the damn thing.
Yeah, give us a countdown.
ALL: Five, four three, two, one.
-Let's go! -[cheers and applause.]
Okay, guys, jump on your stations.
We are opening! -Good evening.
ALL: Hi.
-How are we? MAN: Very well.
GORDON: It's good to see you guys.
Come in.
TYLER: Welcome to the new and improved Sandra Dee's.
Table for two, right this way, please.
GORDON: Thank you so much for coming.
-It looks amazing.
-Doesn't it? -It does.
-Thank you.
GORDON: In only 24 hours, Sandra Dee's has undergone a complete renovation from top to bottom.
We've rid the restaurant of the dated décor and drab interior I love them.
I should say thank you.
-No more leopard.
-No more--leopard's gone.
-[laughs.]
-The leopard has left.
GORDON: And added unique and authentic design elements.
WOMAN: So much nicer, more inviting.
Good to see you.
Good to see you, Brendan.
Thank you.
We good? All friendly faces.
Can I start with you guys? Any cocktails? I'm drained.
Are you? You're drained? Me too.
My anxiety's burning out.
RODNEY: Your anxiety? SANDRA: Yeah.
I don't know if I wanna go through with all of this.
-We good? SANDRA: No.
RODNEY: No? Sandra Where are you going? [beeping.]
SANDRA: I'm drained.
Are you? You're drained? I can tell.
My anxiety's burning out.
I don't know if I wanna go through with all of this.
RODNEY: Sandra -Yeah? -you have to fight.
-Where are you going? Come on.
You've got this.
Let's go.
Come here.
-Who's reading the orders? -I'm reading out the orders.
-Great.
-I'm yelling it out.
Right, and you're gonna give some feedback.
DAVID: Yes, Chef.
GORDON: Good.
-Can I get--uh -Go on.
Finish what you're saying.
Can I get all those chickens coming, please? -Yes, ma'am.
-Thank you.
SANDRA: It was just hard at the beginning, but I'm ready to expedite and do what needs to be done here.
-Mom's a little bit shut down.
-Okay.
GORDON: Just get in there, push her a little bit.
Just get Mom to find that voice.
-Dig deep and-- -Push.
-Yeah, push.
Exactly, Lena.
-Got ya.
-Well done.
-All right.
You know, people are really receptive and happy SANDRA: Good.
LENA: Great feedback.
-Excited for us.
-Straight drama in here.
Well, check this out, you guys, let's lighten the mood, you know, somebody sing a song.
No, we don't wanna sing a song.
No? Okay.
Fried oysters, macaroni and cheese.
Yeah, Chef.
-So, the fried oysters.
-You got it.
SANDRA: Corn bread, mac and cheese.
WOMAN: Can I please have the pulled pork sandwich? Yes, you can.
So, oysters are waiting on mac and cheese.
DAVID: Mac and cheese, about a minute and a half.
RODNEY: It's hot.
The oysters in the window, what are they going with? Uh, oysters are going with the mac and cheese.
Drop the oysters.
You can drop them on the table, if they're only a minute behind the mac and cheese.
WOMAN: Uh The best thing to do is to just send it out.
If you hold it back, we're gonna get gridlocked, 'cause it's on order, so give it to me, please.
-Thank you.
-Thank you.
We're still waiting, you know, on the mac and the Excuse me, there's the oysters as well.
-Oysters is right here.
-That is to die for.
-It's the young man's Viagra.
-[both laugh.]
And then you have the mac and cheese coming right up.
-Yes, enjoy.
-It's to die for.
-I'm excited for that.
-Thanks, you guys.
Are you gonna rock out? Are you rocking out? My mom today, she's quiet, but Sandra Dee's is definitely back on the map.
People can feel it.
They tasted it tonight.
I'm sure that the buzz is gonna grow from here.
WOMAN: Everything has been phenomenal.
The mac and cheese, though, it is over the-- oh, my gosh, the jalapeño, we loved it.
-Yes, that little essence.
-Yes! The mac and cheese was probably the best I've had in Sacramento.
I consider myself a mac and cheese, like, connoisseur at this point in my life.
It's amazing to see, you know, what, of course, the team did to it, and, you know, just to bring the culture and keep a lot of Sacramento in it was really amazing.
How are you guys feeling back there, Dave, Rodney, Israel? -Doing good.
-Good? Happy? Feeling good? -Oh, I'm good.
-Feeling good.
Fantastic.
LENA: Yes.
Breathe it in.
I haven't felt this proud in about 15 years, to be honest.
But I know that at times tonight, Sandra personally was getting really frustrated, so I'm just really hoping and praying that it don't go back to the way it was.
-Tateyanna -Yes? Yeah? I need you-- 30 seconds, please.
All three of you, let's go.
-My time is done.
I'm going.
-What? Yeah, you do not need me any longer.
I just wanna say, well done.
Your attitude has changed 100% Thank you.
Your commitment is extraordinary.
LENA: Gordon, I have nothing but love for you.
No one would have known to ask for the things that you've given us today, and for that, I will forever be thankful.
For that, you will always have a special place in my heart.
-Are you happy? -Yep, absolutely.
Good.
I could've killed Gordon at the beginning, but now I'm very appreciative, and I thank him for everything that he's done for me, my family, and my staff.
-My time here's done.
-You're the best.
Appreciate it.
Thank you.
Come here.
Can we? Are we allowed? -Yeah, we can.
-[all laugh.]
Thank you.
Appreciate you.
Come here, you.
-Thank you.
-Good luck, okay? Thank you so much.
-Take care.
-Thank you.
-Thank you so much.
-Thanks.
GORDON: Ah, man.
You know, when I first arrived here at this former soul food hot spot, it had completely lost its way.
Food was dreadful, and the service was equally as bad.
However, in 24 hours, I do believe we have revived this restaurant, and found what it needed most: heart.
If Sandra and her daughters can put their heart and soul into this business on a daily basis, trust me, this can become, once again, the talk of the town.
[truck horn honks.]
[rock music.]
[solemn music.]
We reached out to Sandra Dee's, but sadly received no response.
-What? -Oysters, it's not on the table.
It's coming, Tateyanna.
Oysters, Rodney! GORDON: I see through the restaurant's most recent reviews that although Sandra has kept the new renovation, she has gone back to her old menu.
I know, the food is taking a while.
MAN: Yeah.
-I'm sorry about that.
GORDON: The comments have not been favorable.
Gordon Ramsay's 24 Hours To Hell and Back is on fire, and here are more hot shows from Fox.
Are you ready? You are hot! MAN: I'm in a sweet spot I'm feeling good The sun is shining -Wake up.
-Challenge! I'm gonna light it up Yeah, I'm gonna light it up Check it out I'm gonna light it up Yeah, I'm gonna light it up Just check it out I'm gonna light it up Yeah, I'm gonna light it up -[audience cheering.]
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