24 Hours to Hell and Back (2018) s02e07 Episode Script
Boardwalk 11
1 GORDON: I'm Gordon Ramsay, and I'm hitting the road once again Heading to struggling restaurants all across America.
Look at the color of this.
It's all gone.
With so many restaurants on the brink of collapse I'm not up to this, don't you understand? The inspector should have shut this place down months ago.
It's disgraceful, it's GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
You guys could get shut down.
Yeah.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So, I'll be covert, hiding cameras in the restaurants and myself in plain sight Hello.
To catch them all red-handed.
Oh, my God.
What I discovered was shocking.
It's a horror scene in there.
If I have any hope of saving them It's half an inch of mold on there.
I don't know what to say.
I don't know why I [bleep.]
.
I'll have to go to hell and back in 24 hours There's too many things wrong here.
But we don't give up.
Maybe I'm done here, Gordon.
(beeping) (birds chirping) (rock music) I'm in Los Angeles, California Heading to a restaurant in Palms.
While there's no shortage of people around here, trust me, there's a shortage of 'em at Boardwalk 11.
The restaurant is surviving on its karaoke business late at night, but it can't manage to fill the seats before the singing starts.
Boardwalk 11 has been a neighborhood restaurant for 17 years.
But if things don't improve rapidly, trust me, they'll be shutting the doors within months.
(upbeat rock music) My name is Steven Spear, and I am the owner of Boardwalk 11.
(clanging) My son's pretty sharp, sharp as a marble.
(laughs) My dad, Alan, has the most amazing bar.
It's been open for 35 years, and he is nonstop busy, every day of the week.
It's a tough racket.
I think one of the reasons Steve's dad has been so successful is, he really doesn't take any [bleep.]
from anybody.
I'd turn those lights down over the bar, they're too bright.
If you [bleep.]
up, you're done, basically.
How's business at the Boardwalk 11? Needs to get a lot better.
Steve didn't inherit anything from his dad.
STEVE: Boardwalk 11 is a restaurant and karaoke bar.
KAT: There's karaoke, so there's always music.
And sometimes it's good, sometimes it's not good.
Oh-oh I need three bottles of tequila.
Steve opened up two new restaurants, but the recession hit, and so that ultimately failed.
(sighs) The business is in debt over $300,000.
This is the longest shift of my life.
Steve's here all the time.
Hello, it's Steven at Boardwalk.
How are ya? KAT: He helps behind the bar, he bartends.
He helps in the kitchen, he's a cook sometimes.
He also does it when, like, we're all here working.
And it makes me feel like I'm doing something wrong.
STEVE: Honestly, I could probably get by with just me in here.
STEVE: You need any help? Well, I mean, there is this really lovely, uh, cleaning schedule that's onon here.
And as you can see, it just says: chef and then chef again and then chef and chef and that's me.
Who cleaned the grill grease yesterday? This guy.
You do your job, I'm talking about these [bleep.]
chuckleheads.
BRANDON: Oh, okay.
I'm Kat and I am the head chef/kitchen manager of Boardwalk 11.
(sizzling) KAT: Well, I'm only 24 years old, and I know being this young and being the head chef of someplace sounds kind of crazy, but I worked really hard to get where I am.
(flames crackle) KAT: When I first got this job, I tried to do the ordering, and Steve's like, "Well, I can just do it myself, like, it's fine.
" KAT: So, don't worry about it? -Don't worry about.
I'm young and I'm also a girl, and it's kinda frustrating, 'cause I feel like they don't take me very seriously.
Do you wanna go day spa again? KEITH: (laughs) Thanks.
You are a son of a bitch.
No one told me I was gonna be naked.
KAT: Keith.
KEITH: Yeah? Start doing other things, please.
I'm doing things.
I always try to be, like, accommodating, be like one of the guys, but sometimes it gets a little bit too much.
Anybody got any [bleep.]
girls we can [bleep.]
with? (laughs) I can't hire anyone, I can't fire anyone.
He didn't even help me, like, do prep, he just kind of stood around and drank water.
I'm like, super proud of her for being, you know, this, like, young, little badass chef.
And then you got, like, Larry, Curly, and Moe back there.
(yawns) I've definitely come into work hungover.
Uh, I think we all have.
We definitely all have.
KAT: Oh, hey, Richard, why are you late today again? I just wanna be a chef and not the joke that I am right now.
-You know the password? -[bleep.]
with a capital 'C.
' Wow.
Remember when I was the manager? He just takes on too much and then everything sort of gets done half-assed.
So, I don't go above and beyond anymore, because it all, like, falls on deaf ears.
-Well, good.
-Move.
Don't push me.
(truck roars) GORDON: Now, when people know I'm coming, trust me, they do their best to stay in line, so I'm going undercover.
Time to raise some hell.
(engine revs) (rock music) GORDON: (sighs) Walking in, Boardwalk 11 feels like two different restaurants.
The bar is state of the art, while the restaurant is in a state of despair and complete neglect.
MAN: Huh, that's where theI guess the karaoke happens.
Hello, you guys know what you want? I think so, yeah.
For the table, we'll take the sliders.
Beef? GORDON: To go with that keg in the corner, we're ordering some gastropub staples.
-Uh, could I do the meatballs? -All right.
All right.
-Thank you.
-You hang out.
How bad is that? Something's in there.
Man, that's bad.
You can tell whoever runs this place, they lost enthusiasm about the place a long time ago.
Yeah, it feels that way, doesn't it? (microwave beeps) MAN: We still need meatballs.
Got it.
(laid-back music) MAN: Uh-oh, here we go.
MAN: Aw, there's the ones.
We got your beef sliders, order of meatballs, and Keith's Western.
MAN: Oh, thanks.
Sweet.
From how fast this food's coming out, -it's just processed.
-Yeah, yeah, it's -Defrosted and frozen.
-Yeah, yep.
(dramatic music) MAN: It smells like dog food.
The meat in these sliders smell like they've gone bad.
It's sour.
It'sit's turned.
(beeping) MAN: Are you serious? The meatballs smell just like the burger.
GORDON: Do you know what that smell is? My God, it smells like the carpet, all that.
It is disgusting.
I'm gonna take your word for that one.
Oh, boy, why did I cut into that burger? MAN: Is that lettuce? GORDON: God knows what it is.
-The bun is just soaking wet.
-Yeah.
And the meat is gray.
Oh, my God.
Bloody hell.
Dead on arrival.
Be called "the Bastard Burger.
" Yeah, and he is the biggest bastard in L.
A.
preparing a burger like that.
My, God.
It's terrible.
Um, ladies and gentlemen please, can I ask you to put your knife and forks down? First of all.
That was one of the worst meals I've ever had.
-Huh? GORDON: I'm in shock.
Honestly, you guys should be ashamed.
GORDON: 'Cause that was embarrassing.
Dirty menus thrown down, then the food arrived.
I've never seen food hit the table so quick in all my [bleep.]
life.
I sense it's been microwaved and then literally just thrown down.
-Kat, you're head chef, right? -Yes, Chef.
Just out of interest, how long ago were those meatballs cooked? Like, four days ago.
GORDON: What is this, just a dive bar? We thought we had pretty decent food.
We were trying our best.
I'm lost for words, and you're saying the food is good? I'm saying the food is good, it's not great, but it's the best that we can do.
That was a [bleep.]
embarrassment.
Everybody else, stop eating.
Boardwalk 11 is closed, meet me outside.
Can't even stand up straight.
Quick.
WOMAN: This is crazy.
(truck roars) This is Hell on Wheels.
.
And Steve, believe it or not, it's staffed with a team that know their stuff, unlike Boardwalk 11.
What else can I do? Talk to me.
I'm tired.
-You're tired? -Yes.
Anybody else from the staff team? (suspenseful music) And the food? The food was good.
Right.
Are you [bleep.]
blind? I'm not, I'm justI'm just voicing my opinion.
Would you mind doing me a favor? Yes.
Watch carefully.
WOMAN: (gasps) Yeah, no, just literally shave off the moldy part.
(groaning) WOMAN: That looks gross.
KAT: [bleep.]
stab your ticket WOMAN: So disgusting.
KAT: For the 80th [bleep.]
time.
Stab your ticket.
It's [bleep.]
madness.
WOMAN: My God.
Who's not here? Uh, Richard.
KAT: We should.
-We should.
Steve You're not short of experience, and that's how you let your staff perform? Honestly, it's the best I can do right now.
Where's the discipline? Where's the standards? Who's the general manager? Put a hand up.
How do we have a manager? We're not doing well.
Where does the money come from? Are you deluded? I don't know what to do, Mr.
Ramsay.
If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
(beeping) Are you deluded? I don't have the experience.
GORDON: If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
Soyou're not committed, let's get that right.
Staff, are you committed to getting this place fixed? all: Yes.
Because 24 hours is not long, and that 24 hours starts now.
(timer beeping) Members of staff, get on your cell, ring home, and say goodbye for 24 hours.
-Yes, Chef.
-Yes, Chef.
Customers, tonight, your dinner's on me, but I would like to see you all back in 24 hours.
MAN: Yeah.
MAN: Yeah.
(timer beeping) MAN: We're all to blame.
There is a lot of work to do.
I'm not gonna come home tonight, 'cause, uh, Gordon Ramsay yelled at all of us.
(timer beeping) GORDON: (sighs) So, right now I'd like to hear from you all.
Why are we failing on food, service, cleanliness? Anybody? (dramatic music) There's no accountability.
There's no discipline whenever it comes to people showing up on time.
And the reality is, there's no passion in here anymore.
Yeah, it's killing me.
-Um, Kat, right? -Yes.
Um, what's the experience? Help me to understand the background Steve asked me to be the manager, um, when he opened his other restaurants.
When those restaurants didn't work out, he came back and I was no longer the manager.
When the other businesses outside here failed, you get demoted? Essentially.
Gotcha.
Kat, you'reyou're in charge of the kitchen, right? Yes.
So, you have Brandon, Keith, and Richard under your charge, right? KAT: Yes.
GORDON: Brandon, what's his qualities? Brandon is always on time, but he has no sense of urgency.
And then Richard, what's his qualities? Richard is late pretty much three to four times a week.
GORDON: Richard, is that true? Uh, I can honestly say yeah, I am late pretty often.
Keith, what's his qualities? KAT: He gets very distracted very easily.
Kat, are you respected in the kitchen? No.
This review is from Robin.
"I seriously wish I could give this place zero stars.
"The male staff makes inappropriate comments to women.
" "I tried speaking to the owner, but he completely has no control over his staff.
" Steve, I wanna show you something that you need to take a good look at.
Quickly.
KEITH: I'm gonna start dropping carrots out of my [bleep.]
.
See how far I get.
(laughs) STEVE: You guys have no business being in the culinary field.
KEITH: (laughs) What are you talking about? We're super mature.
I don't think that's TV-friendly.
You guys look like a biker gang from the '80s.
KEITH: Yeah.
Anybody got any [bleep.]
girls we can [bleep.]
with? (laughs) Vroom-vroom.
How disgusting.
-Steve.
-Yes? Are you gonna tolerate that kind of behavior? No, I'm not gonna tolerate it.
So, what are you gonna do about it? I'm gonna fix the problem.
-Fix it.
-The restaurant is closed.
GORDON: Stand up.
Yes, sir.
You've seen everybody in this business over the last two years fall based on that kind of behavior.
You need to protect every female customer, every female member of staff, that's the responsibility of an owner.
That man is a liability.
-Keith, you're fired.
-Okay.
We can't tolerate that here.
KEITH: I'm definitely not the only the only person in that kitchen who jokes like that, we all do.
But I was just the one that was caught and that was very embarrassing.
GORDON: That kind of behavior is appalling.
The clock is ticking.
We've waited enough time.
I'm gonna bring in my renovation team.
I like everybody to do whatever they say.
Bryan and Teresa, welcome.
We're running behind.
Let's go, guys.
All right, everybody up.
Let's start grabbing all chairs, tables, and take it outside.
GORDON: I'm not convinced this owner or even this staff is with me.
Whatcha gonna do when Gordon comes for yo' ass? GORDON: But with 23 hours remaining, my team and I must keep the beat alive.
This, for me, should be transformed into a gastropub with karaoke after you've eaten.
-A little bit retrohumble.
-Right.
We're gonna take out all this crap on the stage Nice.
And then do our own new retro lightbox.
It gives you that whole vibe.
GORDON: So, with time ticking away Richard, Brandon, Chef Kat, please, let's go.
I need to turn my attention over to the kitchen.
Who cleans this, here? Um, no one.
Oh, boy.
That's dripping.
[bleep.]
When was that cleaned last? I have no idea.
That can ignite any minute.
You know that? And when that [bleep.]
thing goes up, you're in trouble.
What's in here? Look at that.
Oh, [bleep.]
.
GORDON: Oh, my God.
Come on.
What is all this? -What do you call that? BRANDON: They're beef burgers.
GORDON: Is that the [bleep.]
we ate today? KAT: Yeah.
(coughing) GORDON: It's all rancid.
You guys could get shut down.
You know that, right? -Yeah.
-I end up throwing at least We throw away almost, like, half a tray.
GORDON: Come on.
KAT: Steve does the orders.
He doesn't really let me do the order.
Really? That's a head of celery limper than the [bleep.]
owner.
[bleep.]
me.
Who's rotating this? I'm normally the only one that does it.
Look at the color of this.
It's all gone.
GORDON: Go get me Steve.
-Yes.
Hurry up.
BRANDON: Steve.
-What's up? BRANDON: We need you in the kitchen.
Awesome.
-[bleep.]
-[bleep.]
Yes? How much product do you think is going in the trash? Probably like 20%.
How much product's going in the trash? About 40.
That's a huge What I'm trying to say is that you're in the [bleep.]
financially, thousands of dollars.
[bleep.]
hell.
What's that? Oh, my God.
(coughs) It smells really bad.
GORDON: Look at that.
Come on, smell that.
-Look.
-I know, Gordon.
I can see it, I know.
"I know, Gordon.
" Somebody needs to take responsibility.
You're right.
Gordon, I don't know what to tell you.
I don't know why I [bleep.]
cared.
Nobody's taking responsibility.
Would you [bleep.]
eat that? No.
But you're charging for it? And you're saying to me, "What can I do?" I can only say it so many times until I get really frustrated, and my job here is to be a [bleep.]
joke.
I wanted to have actual cooks in here, people who knew what they were doing, but I don't have that.
I have these guys.
I don't have any say in firing, I don't have any say in hiring anyone, nothing.
GORDON: This kitchen is a [bleep.]
joke.
Get it [bleep.]
clean.
-Yes, Chef.
-Yes, Chef.
(dramatic music) If we would have actually kept it clean from the get-go, it wouldn't be a problem.
What's wrong? There's just too many things wrong, Gordon.
There's too many things wrong here.
You might be fed up, big deal.
We all get like that, but we don't give up.
So, you're giving up? It's been 17 years.
The pity party has to stop.
Maybe I'm done here, Gordon.
(timer beeping) So, you're giving up? It's been 17 years.
The pity party has to stop.
STEVE: Maybe I'm done here, Gordon.
I need your help.
You're saying, "Gordon, what do you want me to do? What should I do? What can I do?" (snaps fingers) I need you to [bleep.]
wake up.
'Cause if you don't wake up, I'm out of here.
My team, Hell on Wheels, we're done.
That's it.
Look at Gordon Ramsay yelling at Steve.
You're not even giving me anything to hold on to.
I gave up here a while ago.
I'm not sure if he's yelling or if that's just the way he talks, though.
He looks annoyed.
Have you always been this way? No, we ran a tight ship for a long time here.
So, why are we in this situation now? Because I stopped caring.
(sighs) Steve's had this business for 17 years.
I think Steve was capable years ago of running a business, but recently the guy's given up.
Right now, he's like a zombie.
This is a good thing.
(yawning) No, it's good.
GORDON: Overcoming Steve's lack of appetite for his own restaurant is proving difficult.
Yeah, and we're basically making a lightbox.
GORDON: Hopefully my staff is having better luck getting his team motivated.
We're supposed to clean all this stuff? -Yep.
-I don't wanna.
I know, sweetie, I know.
Uh, how are the staff? They just kinda mosey around and don't do anything, you know? Also, there's a toxic atmosphere by the owner.
-The jury's out.
-Gotcha.
GORDON: It's becoming obvious that Steve's negative energy has taken over his whole staff.
(timer beeping) GORDON: Without everyone helping, I'm worried there's no way we'll relaunch in less than 20 hours.
(timer continues beeping) GORDON: But right now I need to find out if Kat has what it takes to be the leader Boardwalk 11 needs.
-How you feeling? -Good.
Tell me about growing up, mum and dad.
Growing up, I lived with my mom and my brother and my aunt.
We, you know, we ate spaghetti, and meatloaf, and things like that.
-Humble.
-Yeah.
Like, butter sandwiches when we were just, you know, kids.
Who got you your first job? My first job, I just walked into that place.
I just needed a job.
Um, I was first just, like, front of house.
I was like, "I wanna learn everything "about the restaurant, like, how the kitchen works.
I wanna see how you guys do everything here.
" And they put me in the back.
And then ever since then I've been back there.
I just kept getting better and better jobs and working under better and better people.
So, it's not about the position, it's about the experience now? Yeah.
We need to take this and run with it.
Yes, Chef.
Now This is the menu that we're gonna be relaunching.
It's cooked fresh, grilled asparagus that's topped with a poached egg, on top of that, an amazing Hollandaise sauce.
Secondly, a stunning steak tartare, fried capers on the top.
Entrées, pan-roasted chicken.
Now, the chicken's being brined in beer.
Nice.
Off that, Dylan's burger, simple, delicious.
Then finally, short ribs braised in beer.
Gastropub, that's what's gonna absolutely fly in this area.
You need to own that.
Yes, Chef.
But I've never been in this situation before where I've got an owner that I honestly don't think is up to relaunching his own business.
So, you need to find that voice, yeah? Yes, Chef.
-Okay, so, right, I wanna cook.
-Yep.
Burgers on.
(sizzling) Make sure that when we turn it, we color it beautifully.
What does a bowl do? That's right.
Creates a bit of steam in there, and so it doesn't over-caramelize on the outside.
So delicious.
It gets better and better.
I'm gonna put my cheese on top, 'cause I want the cheese melted.
That goes back on and continues cooking.
-After you take it out? -Exactly that.
Let me show you.
Beautiful.
Cheese has melted.
Off.
That's rare.
Into the oven, three minutes.
I got these beautiful brioche bun, beautifully toasted.
And then we're gonna start assembling that burger.
Look at these babies.
Now my cheese is completely melted.
And melted cheese, like a fondue It's just way better.
KAT: That looks amazing.
GORDON: Jump in there.
-That is really good.
-Mm.
That's so good.
It's important now going forward to own this.
But what I was kinda worried about is if I kept having the same guys.
I'm changing all that.
I want you to work with my team throughout the night with Brandon and Richard together, and then I want you to assess their performance.
Because unlike Steve, I'm not gonna continue going forward with dead wood.
Put Brandon and Richard through their paces tonight.
Yes, Chef.
If by tomorrow morning Brandon and Richard cannot cut it, they gotta go.
-It's now or never.
-It's now or never.
Come over, guys.
This is Mary, my right-hand woman.
Jamie Nice to meet you.
Ben and Alex.
Brandon and Richard, come in.
Listen up.
We're gonna go through the night training.
I have a chef here that's committed to change.
Now, you may say you're committed, I'm not impressed what I just discovered back in the kitchen.
So, treat this as an interview and cook your hearts out.
Whether you like it or not, you're on trial.
This is it; you're cooking for your life, 'cause I'm not [bleep.]
around.
(timer beeping) Brandon and Richard, this is it.
You're cooking for your life, 'cause I'm not [bleep.]
around.
Let's go.
We can't relaunch this place with staff that are duds.
It's almost like Steve's lack of passion is affecting the whole staff.
It's like a virus.
I'm not sure if anyone's got the passion to make this thing work.
(slurps) (smacks) But more importantly, Kat needs to own it.
If she can't own it, then we're screwed.
You know, you got a little bit too much color on that burger, yeah? -Yeah.
-Okay.
GORDON: Kat's hands will certainly be full assessing whether she'll keep Brandon or Richard.
One or both may have to go.
But with dawn approaching, my renovation team is still feeling the heavy workload.
Let's just grab a drill and a level.
Something like this, right? (drill buzzing) Perfect, okay.
There it is.
GORDON: And with no one on this staff lending us a hand, some drastic action needs to be taken for any chance of a successful relaunch Hi, Gordon, how are you doing? -Very well, how you feeling? -Pretty good.
It's been a tough night, but What do you need me to do? You have a team that can step up and do this.
You need to step back and give them the reins to run this and then hold them accountable.
And I'm not asking you anymore, I'm telling you.
You have no choice.
I trust you.
There's something you need to tell Kat.
Kat, you got two seconds, please? Can you take it away, please? That's right, you.
Got it, yep.
So, this man has got something to say to you.
Can you Start managing the bar again? Will you let me? Yeah, I'll let you.
I would love to.
Okay.
No, you did a wonderful job before and I jumped back in and took it away from you.
And I'm sorry about that.
Okay.
Well, thank you Kat.
-You got it.
-Okay.
KAT: Somebody needed to be the GM.
I'm happy that he chose me.
I have a million ideas.
Time to get to work.
Can we make the espresso maker disappear? Yes, yes.
If it's not hooked up and you're not using it, yes.
That actually makes me so happy.
GORDON: With the clock rapidly winding down, The new general manager has given life to her team.
BRYAN: Okay, hold on.
All right.
And we got this.
GORDON: But time is running out on the Boardwalk kitchen staff.
So, what's the first thing you do? RICHARD: Season it? -I would hope so.
RICHARD: (laughs) MARY: And then We baste it by the bone.
Okay.
You have to move faster than this.
You have to flip it over, season the other side with pepper.
I know you can move fast.
(whistling) MARY: Your plating on your short rib is really nice.
Thank you.
(sizzling) You're burning your spaetzle.
You have to learn how to multitask.
You can't just do one thing at a time.
Oh, no.
GORDON: Kat, two seconds, please.
Mary, take over, two seconds.
We are making changes like there's no tomorrow.
Well, the owner has got something to say to you.
Steve? I need you to take over the kitchen hiring, firing, ordering, menu, everything.
-Great.
-I'll leave it in your hands.
Exactly what I came here for, when I first started two months ago.
Good, I'm glad to hear it.
I'll catch you in a minute, okay? Kat's starting to understand this responsibility, now, is on her shoulders.
I think deep down inside that girl is bursting with excitement to prove to herself that she can do it.
-Richard, come here real quick.
-Okay.
(suspenseful music) Just given the performance today and how extensive this menu is, I just don't think that you're equipped to be doing this.
So, I'm just gonna have to let you go.
Okay.
And no hard feelings or anything like that, dude.
Right.
Little upset, but I mean.
.
Just gotta roll with the punches.
Businesses need to be run with energy, passion, and drive.
Steve lost all that.
Kat, in the kitchen, she needs to be empowered to run that thing.
I just had to let one of my guys go, and we're gonna need you for dinner service tonight, if you think you can do that.
But more importantly, Steve needs to get out, cut himself some slack, and take a step back, because that guy's heading for a big collision.
Now, how you feeling? I feel like I wanna work tonight.
You're not.
I want you to do something that you haven't done in a while.
Go home.
I'm not just going home.
You have no choice.
I'm helping your talent to step up to the plate, and they're not gonna be micromanaged tonight.
So, I want you to cut yourself loose.
Okay.
I'll leave it in your hands.
And then come back later and see me.
Will do.
Thank you, Gordon.
-You good? -Yes, I'm good.
-Drive carefully.
-Thank you.
GORDON: With the Kats out of the bag and finishing touches in progress, I need to make sure the kitchen staff is well-equipped.
Welcome.
You good? -I'm Alfredo.
-This is Alfredo.
-Alfredo, good to see you, bud.
-Pleasure.
Kat has a lot of confidence in both of you.
Brandon, you got the mojo, right? Yes, Chef.
Every chef depends on the team.
So, take a look.
Beautiful ovens to finish things.
Nonstick panseverything you could ever want.
And trust me, this is equipment that I work with on a daily basis.
We're gonna rock it.
Let's get this kitchen fired up.
all: Yes, Chef.
I'm hoping Steve out of the way allows both Kats to step up, so How you guys doing? GORDON: Fingers crossed.
This could be the beginning of something exciting, providing both girls use their voice and do their job.
I'm gonna have to put the gate up tonight, no? It's a good idea, we'll be busy.
(timer beeping) Fire, right now, one of everything.
-Yes, Chef.
-Give me a time.
-15? -15, off you go.
ALFREDO: Chef, build for the burger, it's a bun, tomato jam, arugula, onion? We're gonna put more arugula on top and then put the bun on.
Got it.
(tense music) GORDON: I just want one of each, yes? And Kat, I wanna hear your voice, how you delegate and stuff, as well, right? I wanna hear that voice.
Let's go, Brandon.
Yeah, Alfredo, how long for the short rib? So, you can't just shut down.
We need to help each other by talking.
KAT: There's a short rib in the oven.
One second, Chef, sorry.
GORDON: We are 50 minutes away from open, yeah? So, come over.
Burger needs more color.
Look at all this salad.
-Who dressed that? -That was me.
GORDON: Yeah, so, way too much salad.
Short rib, this is ice cold.
(sighs) Come on.
I need someone to take ownership.
I'm trying Please, please, please, please.
(timer beeping) GORDON: This is ice cold.
(sighs) Come on.
I need someone to take ownership.
I'm trying Please, please, please, please.
We need to help each other just focus.
This is the moment now.
When we communicate on the same page, it's so much better.
That's called synchronization, right? Yes, Chef.
Everything you touch tonight, you give it your all.
-Do you understand? -Yes, Chef.
GORDON: Yeah? We are in a different league, so now, time to regain and communicate.
-Okay? -Yes, Chef.
-Yes, Chef.
-Dig in, have a taste.
With one Kat taking charge the kitchen, the other Kat controlling the dining room So, sure.
GORDON: And Steve, the owner, out of the way, Boardwalk 11 is set up for success.
But now, the real test begins.
all: Tennineeightseven I just wanna say that I get anxiety sometimes.
all: Threetwoone (cheering) Let's go, let's go, let's go.
-We are opening the doors.
WOMAN: Welcome.
-Welcome.
-Oh, my Wow.
KAT: I know.
-Doesn't it look really cool? WOMAN: Yeah.
GORDON: Over the last 24 hours, this karaoke joint has been orchestrated into a gastropub.
MAN: So, this place is so different.
It's crazy.
Look at it.
The whole stage is different.
MAN: Wow, it's amazing.
MAN: It looks really nice.
GORDON: We've thrown out the drab, to throw it back to the '70s, and bring in a fun, hip, retro vibe, complete with wood paneling and brighter color temps.
Gone are the dark decor, broken blinds, and kitchen chaos Oh, nice.
GORDON: In favor of a new cool and groovy disco lounge.
Um, so, five.
Awesome.
Okay, come right this way, guys.
I'll get the grilled asparagus.
Can I get the steak tartare? (printer whirs) All right, first ticket.
We have a grilled asparagus and a tartare.
-Nice, let's fire it.
BRANDON: Yep.
Yes, Chef.
GORDON: Brandon, do you hear? Bud, you're just nodding, my man.
-You gotta talk to me.
-Yes, Chef.
Yep, thank you.
There you go.
Now I feel like I've got a team standing by side of me, yes? -Yes, Chef.
GORDON: Good man.
We talk and we talk, we talk, we talk, we talk all night long.
-Yes, Chef.
-Good.
Cheers, guys, to a better experience tonight.
I have three asparagus going with one tartare.
Yep.
(dramatic music) GORDON: Come on.
Brandon.
-Yeah, Chef? -Come here.
A [bleep.]
hard egg.
Have youhave youhey, look at me.
Have you given up? No, no, I'm sorry, Chef.
We're talking about a poached egg.
I mean, the poached egg is just an egg yolk that's poached.
It's soft, it runs over the [bleep.]
asparagus.
[bleep.]
Sorry, Chef.
GORDON: We are not going down for [bleep.]
egg.
-Yes, Chef.
-Come on, please get a grip.
Yes, Chef.
GORDON: With Brandon's first appetizer already sending the kitchen back [bleep.]
me.
Hard-boiled [bleep.]
egg.
Newly empowered Head Chef Kat is getting behind on the tickets, and the customers are getting impatient.
Uh, 29 came in first and they haven't gotten anything.
GORDON: Next table coming up.
Three chicken in the oven, yes? Seared and in the oven, right? The chicken's not ready yet.
GORDON: Chickens aren't in yet? -No, not yet.
(sizzling) KAT: Hey guys? GORDON: Yep.
People at the bar have been waiting for a long time.
Bar what? Bar four, bar five? I think all the bars.
All right, I am waiting on asparagus, some chicken, some short ribs, a burger.
Stop taking orders, we're blocked.
She's doing all the appetizers and all the [bleep.]
entrées.
I'm sorry about the delay, but I'm stopping it.
I got one cook that can't talk and we're nowwe're slammed.
So, I just want everything stopped.
Brandon: Yes, Chef.
-Yes, Chef.
What's slowing us up is the poached eggs.
Eggs were onwe're in front of the eggs, right? Are we in front of them, please, Brandon? -Brandon? -Yes, Chef.
[bleep.]
hell.
[bleep.]
Kat.
Kat.
-Yes, Chef.
-I need you for 30 seconds.
(suspenseful music) [bleep.]
It's really hard because I'm trying to expedite We've got two guys standing there.
You brought 'em in.
Brandon [bleep.]
fast asleep.
The owner's out, he's gone.
What I need you to dojust find that voice, prove to yourself and to him that you can do this.
I'm tryI'm trying, everyone's trying, dude.
And now I'm starting to get stressed out, 'cause all the tickets are coming in.
I stoppedyou heard me say that.
Yeah, I know.
If you don't wanna do it, tell me now.
(tense music) I'm starting to get stressed out, 'cause all the tickets are coming in.
We've got two guys standing there.
You're not talking at all.
What I need you to dojust find that voice.
If you don't wanna do it, tell me now.
No, I wanna get through the service, it's just I'm trying my best right now, Chef.
Let's go.
But at leastcan you talk, then? Yeah, I'm gonna try to communicate way more than I am right now.
Great, start off by at least telling them what to do.
Yes, Chef.
That may help.
Did you guys get anything to eat, yet? (indistinct chatter) 22, I don't got any of the meal, yet.
For table 22, none of it? None of it.
They're cooking it a different way now, so it's starting to come out.
So, it'll be just a minute.
I'm sorry about that.
Wait, didn't you just bring a ticket for 22 already? I had this one and they said that they're taking it.
I don't know who's [bleep.]
getting what table and what's doing what [bleep.]
.
We all need to [bleep.]
figure it out.
They're not even separated into the appetizers and the entrée, so no wonder you can't figure it out.
I don't know what's going on and that part.
-So, okay, here's the thing.
-I'm trying to Keep your voice up there and push the weak ones, yes? -Dig deep.
-Yes, Chef.
Good girl.
What's going next, please? We're gonna have a chicken and a burger.
Followed by a chicken, burger, and a short rib, please.
BRANDON: Got it.
Let me know when to fire, Chef.
You can put it up right now.
Just start going on it.
Good.
GORDON: The kitchen is starting to talk.
KAT: Chicken's almost ready, Chef.
Nice.
GORDON: But it needs to sing to be able to catch up from behind.
KAT: I got two chickens in the window.
It's gonna be for 29.
I'm following you with those short ribs.
They're coming up in BRANDON: Three minutes.
No, wait.
Two minutes.
MAN: I've got asparagus in the window.
The tartare, here.
Take it to 22, please.
22.
Go, please.
You guys gonna get the chicken here, right? COOK: Two short rib, three chicken.
Servers, please.
Good.
Hey, the kitchen is talking.
Entrées come together now, yeah? -Keep it going, yeah? -Yes, Chef.
(rock music) GORDON: With dishes going out and customers seemingly happy That's bomb.
That's good.
GORDON: Along with Kat managing to keep her team in order Paloma, how are you doing on tables? GORDON: Boardwalk 11 might just be back on the right path.
Customers loving the food, and we're back in top gear again, right? -Okay.
-Stay there, yeah? Good girl.
We're all trying our [bleep.]
hardest, and that's [bleep.]
matters.
-Exactly, Alfredo.
-We're trying hard.
How's everything? So good.
So much better.
-It's not just comfortable.
-Really good.
To Boardwalk.
First of all, what a great atmosphere in here.
Look at this place.
It's packed.
I'm very proud of everybody.
We had some issues, but we finished strong.
Well done, general manager.
Well done, Chef.
There's more work to be done, but don't give up on the plan.
Okay? Good job.
-Well done.
-Thank you.
Good night.
Hey, hey.
We did a thing.
[bleep.]
.
We did it! (cheers and applause) I felt good in my new role.
It feels good to be empowered to make decisions.
I think there's some back here.
We'll see.
I'm nervous about tomorrow.
You know, we should worry about service real quick.
That's why I got you here, Alfredo.
I trust you.
Learning to speak more in the kitchen tonight is the most valuable lesson that I have been taught today.
If I don't communicate with my guys, the whole thing will just go down.
How you doing, Alfredo? GORDON: The Kats are in control for now, but I need to make sure they remain in the driver's seat, so I brought Steve back to show him how important it is to his success that the Kats remain in charge.
Hey, Gordon, how are you? (sighs) Look inside there.
Looks amazing.
GORDON: The place is alive.
It's buzzing.
Kat ran the place.
She performed like a general manager.
Kat, your head chef, she stepped up.
Great choice in Alfredo.
He's fast.
He can cook.
This will work if you keep the structure.
That means giving them support they need, not controlling them.
Trust me, they will deliver for you as the owner.
Sounds really good to me.
You're gonna stick to it? I'm gonna stick to it.
We got a fresh start right now, and we got some good people in there that stepped up.
And you got happy customers.
My job is done.
Now, get in there and enjoy your new restaurant, but let your staff run it.
Thank you, Gordon.
(sighs) We miss you a little bit.
Eh, you guys don't miss me.
-Yeah, a little bit.
-Ah, that's okay.
What a night.
That's the first time I've ever launched a restaurant without the owner present.
And the staff felt empowered.
So tonight we saw a glimmer of the future of this business.
But if the two Kats don't build daily on that structure, this place is not gonna make it.
If the owner starts interfering again and becomes overbearing and controlling, this place is gonna collapse.
I don't know if they've got the determination and the hunger to succeed.
If you can't bring that to the plate in this town, trust me, you're not gonna make it.
How are you, sir? Oh, my Lord.
Let's go, Capitan.
What a day.
(engine rumbles) (chiming) Kat in the kitchen is now working on the floor as a server.
I got demoted, because I made Steve uncomfortable because of my attitude or bossiness.
And I'm kind of on the edge of going back to my old job.
KAT: Right after the show, Steve told me that I wasn't the GM.
Steve can't afford to pay a GM, so I'm not the GM.
Keith is back, but instead of being in the kitchen, he is now bartending.
And Richard is back in the kitchen.
I don't know that Steve learned anything from Gordon Ramsay, other than I think he doesn't like Gordon Ramsay anymore.
(laughs) GORDON: Next time, I'm at Los Toros Mexican restaurant in Chatsworth, California Write it down! GORDON: With an owner whose temper MAN: Get the [bleep.]
out of the way, bro.
GORDON: And kitchen practices (all groaning) Nine people out of a group of 23 reported that they got sick.
GORDON: Are about to throw five decades of business What would your father say right now? What are you gonna do, fire everybody every time something happens? GORDON: Right in the trash.
Are you [bleep.]
blind? No, you're blind.
(flames sizzling)
Look at the color of this.
It's all gone.
With so many restaurants on the brink of collapse I'm not up to this, don't you understand? The inspector should have shut this place down months ago.
It's disgraceful, it's GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
You guys could get shut down.
Yeah.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So, I'll be covert, hiding cameras in the restaurants and myself in plain sight Hello.
To catch them all red-handed.
Oh, my God.
What I discovered was shocking.
It's a horror scene in there.
If I have any hope of saving them It's half an inch of mold on there.
I don't know what to say.
I don't know why I [bleep.]
.
I'll have to go to hell and back in 24 hours There's too many things wrong here.
But we don't give up.
Maybe I'm done here, Gordon.
(beeping) (birds chirping) (rock music) I'm in Los Angeles, California Heading to a restaurant in Palms.
While there's no shortage of people around here, trust me, there's a shortage of 'em at Boardwalk 11.
The restaurant is surviving on its karaoke business late at night, but it can't manage to fill the seats before the singing starts.
Boardwalk 11 has been a neighborhood restaurant for 17 years.
But if things don't improve rapidly, trust me, they'll be shutting the doors within months.
(upbeat rock music) My name is Steven Spear, and I am the owner of Boardwalk 11.
(clanging) My son's pretty sharp, sharp as a marble.
(laughs) My dad, Alan, has the most amazing bar.
It's been open for 35 years, and he is nonstop busy, every day of the week.
It's a tough racket.
I think one of the reasons Steve's dad has been so successful is, he really doesn't take any [bleep.]
from anybody.
I'd turn those lights down over the bar, they're too bright.
If you [bleep.]
up, you're done, basically.
How's business at the Boardwalk 11? Needs to get a lot better.
Steve didn't inherit anything from his dad.
STEVE: Boardwalk 11 is a restaurant and karaoke bar.
KAT: There's karaoke, so there's always music.
And sometimes it's good, sometimes it's not good.
Oh-oh I need three bottles of tequila.
Steve opened up two new restaurants, but the recession hit, and so that ultimately failed.
(sighs) The business is in debt over $300,000.
This is the longest shift of my life.
Steve's here all the time.
Hello, it's Steven at Boardwalk.
How are ya? KAT: He helps behind the bar, he bartends.
He helps in the kitchen, he's a cook sometimes.
He also does it when, like, we're all here working.
And it makes me feel like I'm doing something wrong.
STEVE: Honestly, I could probably get by with just me in here.
STEVE: You need any help? Well, I mean, there is this really lovely, uh, cleaning schedule that's onon here.
And as you can see, it just says: chef and then chef again and then chef and chef and that's me.
Who cleaned the grill grease yesterday? This guy.
You do your job, I'm talking about these [bleep.]
chuckleheads.
BRANDON: Oh, okay.
I'm Kat and I am the head chef/kitchen manager of Boardwalk 11.
(sizzling) KAT: Well, I'm only 24 years old, and I know being this young and being the head chef of someplace sounds kind of crazy, but I worked really hard to get where I am.
(flames crackle) KAT: When I first got this job, I tried to do the ordering, and Steve's like, "Well, I can just do it myself, like, it's fine.
" KAT: So, don't worry about it? -Don't worry about.
I'm young and I'm also a girl, and it's kinda frustrating, 'cause I feel like they don't take me very seriously.
Do you wanna go day spa again? KEITH: (laughs) Thanks.
You are a son of a bitch.
No one told me I was gonna be naked.
KAT: Keith.
KEITH: Yeah? Start doing other things, please.
I'm doing things.
I always try to be, like, accommodating, be like one of the guys, but sometimes it gets a little bit too much.
Anybody got any [bleep.]
girls we can [bleep.]
with? (laughs) I can't hire anyone, I can't fire anyone.
He didn't even help me, like, do prep, he just kind of stood around and drank water.
I'm like, super proud of her for being, you know, this, like, young, little badass chef.
And then you got, like, Larry, Curly, and Moe back there.
(yawns) I've definitely come into work hungover.
Uh, I think we all have.
We definitely all have.
KAT: Oh, hey, Richard, why are you late today again? I just wanna be a chef and not the joke that I am right now.
-You know the password? -[bleep.]
with a capital 'C.
' Wow.
Remember when I was the manager? He just takes on too much and then everything sort of gets done half-assed.
So, I don't go above and beyond anymore, because it all, like, falls on deaf ears.
-Well, good.
-Move.
Don't push me.
(truck roars) GORDON: Now, when people know I'm coming, trust me, they do their best to stay in line, so I'm going undercover.
Time to raise some hell.
(engine revs) (rock music) GORDON: (sighs) Walking in, Boardwalk 11 feels like two different restaurants.
The bar is state of the art, while the restaurant is in a state of despair and complete neglect.
MAN: Huh, that's where theI guess the karaoke happens.
Hello, you guys know what you want? I think so, yeah.
For the table, we'll take the sliders.
Beef? GORDON: To go with that keg in the corner, we're ordering some gastropub staples.
-Uh, could I do the meatballs? -All right.
All right.
-Thank you.
-You hang out.
How bad is that? Something's in there.
Man, that's bad.
You can tell whoever runs this place, they lost enthusiasm about the place a long time ago.
Yeah, it feels that way, doesn't it? (microwave beeps) MAN: We still need meatballs.
Got it.
(laid-back music) MAN: Uh-oh, here we go.
MAN: Aw, there's the ones.
We got your beef sliders, order of meatballs, and Keith's Western.
MAN: Oh, thanks.
Sweet.
From how fast this food's coming out, -it's just processed.
-Yeah, yeah, it's -Defrosted and frozen.
-Yeah, yep.
(dramatic music) MAN: It smells like dog food.
The meat in these sliders smell like they've gone bad.
It's sour.
It'sit's turned.
(beeping) MAN: Are you serious? The meatballs smell just like the burger.
GORDON: Do you know what that smell is? My God, it smells like the carpet, all that.
It is disgusting.
I'm gonna take your word for that one.
Oh, boy, why did I cut into that burger? MAN: Is that lettuce? GORDON: God knows what it is.
-The bun is just soaking wet.
-Yeah.
And the meat is gray.
Oh, my God.
Bloody hell.
Dead on arrival.
Be called "the Bastard Burger.
" Yeah, and he is the biggest bastard in L.
A.
preparing a burger like that.
My, God.
It's terrible.
Um, ladies and gentlemen please, can I ask you to put your knife and forks down? First of all.
That was one of the worst meals I've ever had.
-Huh? GORDON: I'm in shock.
Honestly, you guys should be ashamed.
GORDON: 'Cause that was embarrassing.
Dirty menus thrown down, then the food arrived.
I've never seen food hit the table so quick in all my [bleep.]
life.
I sense it's been microwaved and then literally just thrown down.
-Kat, you're head chef, right? -Yes, Chef.
Just out of interest, how long ago were those meatballs cooked? Like, four days ago.
GORDON: What is this, just a dive bar? We thought we had pretty decent food.
We were trying our best.
I'm lost for words, and you're saying the food is good? I'm saying the food is good, it's not great, but it's the best that we can do.
That was a [bleep.]
embarrassment.
Everybody else, stop eating.
Boardwalk 11 is closed, meet me outside.
Can't even stand up straight.
Quick.
WOMAN: This is crazy.
(truck roars) This is Hell on Wheels.
.
And Steve, believe it or not, it's staffed with a team that know their stuff, unlike Boardwalk 11.
What else can I do? Talk to me.
I'm tired.
-You're tired? -Yes.
Anybody else from the staff team? (suspenseful music) And the food? The food was good.
Right.
Are you [bleep.]
blind? I'm not, I'm justI'm just voicing my opinion.
Would you mind doing me a favor? Yes.
Watch carefully.
WOMAN: (gasps) Yeah, no, just literally shave off the moldy part.
(groaning) WOMAN: That looks gross.
KAT: [bleep.]
stab your ticket WOMAN: So disgusting.
KAT: For the 80th [bleep.]
time.
Stab your ticket.
It's [bleep.]
madness.
WOMAN: My God.
Who's not here? Uh, Richard.
KAT: We should.
-We should.
Steve You're not short of experience, and that's how you let your staff perform? Honestly, it's the best I can do right now.
Where's the discipline? Where's the standards? Who's the general manager? Put a hand up.
How do we have a manager? We're not doing well.
Where does the money come from? Are you deluded? I don't know what to do, Mr.
Ramsay.
If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
(beeping) Are you deluded? I don't have the experience.
GORDON: If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
Soyou're not committed, let's get that right.
Staff, are you committed to getting this place fixed? all: Yes.
Because 24 hours is not long, and that 24 hours starts now.
(timer beeping) Members of staff, get on your cell, ring home, and say goodbye for 24 hours.
-Yes, Chef.
-Yes, Chef.
Customers, tonight, your dinner's on me, but I would like to see you all back in 24 hours.
MAN: Yeah.
MAN: Yeah.
(timer beeping) MAN: We're all to blame.
There is a lot of work to do.
I'm not gonna come home tonight, 'cause, uh, Gordon Ramsay yelled at all of us.
(timer beeping) GORDON: (sighs) So, right now I'd like to hear from you all.
Why are we failing on food, service, cleanliness? Anybody? (dramatic music) There's no accountability.
There's no discipline whenever it comes to people showing up on time.
And the reality is, there's no passion in here anymore.
Yeah, it's killing me.
-Um, Kat, right? -Yes.
Um, what's the experience? Help me to understand the background Steve asked me to be the manager, um, when he opened his other restaurants.
When those restaurants didn't work out, he came back and I was no longer the manager.
When the other businesses outside here failed, you get demoted? Essentially.
Gotcha.
Kat, you'reyou're in charge of the kitchen, right? Yes.
So, you have Brandon, Keith, and Richard under your charge, right? KAT: Yes.
GORDON: Brandon, what's his qualities? Brandon is always on time, but he has no sense of urgency.
And then Richard, what's his qualities? Richard is late pretty much three to four times a week.
GORDON: Richard, is that true? Uh, I can honestly say yeah, I am late pretty often.
Keith, what's his qualities? KAT: He gets very distracted very easily.
Kat, are you respected in the kitchen? No.
This review is from Robin.
"I seriously wish I could give this place zero stars.
"The male staff makes inappropriate comments to women.
" "I tried speaking to the owner, but he completely has no control over his staff.
" Steve, I wanna show you something that you need to take a good look at.
Quickly.
KEITH: I'm gonna start dropping carrots out of my [bleep.]
.
See how far I get.
(laughs) STEVE: You guys have no business being in the culinary field.
KEITH: (laughs) What are you talking about? We're super mature.
I don't think that's TV-friendly.
You guys look like a biker gang from the '80s.
KEITH: Yeah.
Anybody got any [bleep.]
girls we can [bleep.]
with? (laughs) Vroom-vroom.
How disgusting.
-Steve.
-Yes? Are you gonna tolerate that kind of behavior? No, I'm not gonna tolerate it.
So, what are you gonna do about it? I'm gonna fix the problem.
-Fix it.
-The restaurant is closed.
GORDON: Stand up.
Yes, sir.
You've seen everybody in this business over the last two years fall based on that kind of behavior.
You need to protect every female customer, every female member of staff, that's the responsibility of an owner.
That man is a liability.
-Keith, you're fired.
-Okay.
We can't tolerate that here.
KEITH: I'm definitely not the only the only person in that kitchen who jokes like that, we all do.
But I was just the one that was caught and that was very embarrassing.
GORDON: That kind of behavior is appalling.
The clock is ticking.
We've waited enough time.
I'm gonna bring in my renovation team.
I like everybody to do whatever they say.
Bryan and Teresa, welcome.
We're running behind.
Let's go, guys.
All right, everybody up.
Let's start grabbing all chairs, tables, and take it outside.
GORDON: I'm not convinced this owner or even this staff is with me.
Whatcha gonna do when Gordon comes for yo' ass? GORDON: But with 23 hours remaining, my team and I must keep the beat alive.
This, for me, should be transformed into a gastropub with karaoke after you've eaten.
-A little bit retrohumble.
-Right.
We're gonna take out all this crap on the stage Nice.
And then do our own new retro lightbox.
It gives you that whole vibe.
GORDON: So, with time ticking away Richard, Brandon, Chef Kat, please, let's go.
I need to turn my attention over to the kitchen.
Who cleans this, here? Um, no one.
Oh, boy.
That's dripping.
[bleep.]
When was that cleaned last? I have no idea.
That can ignite any minute.
You know that? And when that [bleep.]
thing goes up, you're in trouble.
What's in here? Look at that.
Oh, [bleep.]
.
GORDON: Oh, my God.
Come on.
What is all this? -What do you call that? BRANDON: They're beef burgers.
GORDON: Is that the [bleep.]
we ate today? KAT: Yeah.
(coughing) GORDON: It's all rancid.
You guys could get shut down.
You know that, right? -Yeah.
-I end up throwing at least We throw away almost, like, half a tray.
GORDON: Come on.
KAT: Steve does the orders.
He doesn't really let me do the order.
Really? That's a head of celery limper than the [bleep.]
owner.
[bleep.]
me.
Who's rotating this? I'm normally the only one that does it.
Look at the color of this.
It's all gone.
GORDON: Go get me Steve.
-Yes.
Hurry up.
BRANDON: Steve.
-What's up? BRANDON: We need you in the kitchen.
Awesome.
-[bleep.]
-[bleep.]
Yes? How much product do you think is going in the trash? Probably like 20%.
How much product's going in the trash? About 40.
That's a huge What I'm trying to say is that you're in the [bleep.]
financially, thousands of dollars.
[bleep.]
hell.
What's that? Oh, my God.
(coughs) It smells really bad.
GORDON: Look at that.
Come on, smell that.
-Look.
-I know, Gordon.
I can see it, I know.
"I know, Gordon.
" Somebody needs to take responsibility.
You're right.
Gordon, I don't know what to tell you.
I don't know why I [bleep.]
cared.
Nobody's taking responsibility.
Would you [bleep.]
eat that? No.
But you're charging for it? And you're saying to me, "What can I do?" I can only say it so many times until I get really frustrated, and my job here is to be a [bleep.]
joke.
I wanted to have actual cooks in here, people who knew what they were doing, but I don't have that.
I have these guys.
I don't have any say in firing, I don't have any say in hiring anyone, nothing.
GORDON: This kitchen is a [bleep.]
joke.
Get it [bleep.]
clean.
-Yes, Chef.
-Yes, Chef.
(dramatic music) If we would have actually kept it clean from the get-go, it wouldn't be a problem.
What's wrong? There's just too many things wrong, Gordon.
There's too many things wrong here.
You might be fed up, big deal.
We all get like that, but we don't give up.
So, you're giving up? It's been 17 years.
The pity party has to stop.
Maybe I'm done here, Gordon.
(timer beeping) So, you're giving up? It's been 17 years.
The pity party has to stop.
STEVE: Maybe I'm done here, Gordon.
I need your help.
You're saying, "Gordon, what do you want me to do? What should I do? What can I do?" (snaps fingers) I need you to [bleep.]
wake up.
'Cause if you don't wake up, I'm out of here.
My team, Hell on Wheels, we're done.
That's it.
Look at Gordon Ramsay yelling at Steve.
You're not even giving me anything to hold on to.
I gave up here a while ago.
I'm not sure if he's yelling or if that's just the way he talks, though.
He looks annoyed.
Have you always been this way? No, we ran a tight ship for a long time here.
So, why are we in this situation now? Because I stopped caring.
(sighs) Steve's had this business for 17 years.
I think Steve was capable years ago of running a business, but recently the guy's given up.
Right now, he's like a zombie.
This is a good thing.
(yawning) No, it's good.
GORDON: Overcoming Steve's lack of appetite for his own restaurant is proving difficult.
Yeah, and we're basically making a lightbox.
GORDON: Hopefully my staff is having better luck getting his team motivated.
We're supposed to clean all this stuff? -Yep.
-I don't wanna.
I know, sweetie, I know.
Uh, how are the staff? They just kinda mosey around and don't do anything, you know? Also, there's a toxic atmosphere by the owner.
-The jury's out.
-Gotcha.
GORDON: It's becoming obvious that Steve's negative energy has taken over his whole staff.
(timer beeping) GORDON: Without everyone helping, I'm worried there's no way we'll relaunch in less than 20 hours.
(timer continues beeping) GORDON: But right now I need to find out if Kat has what it takes to be the leader Boardwalk 11 needs.
-How you feeling? -Good.
Tell me about growing up, mum and dad.
Growing up, I lived with my mom and my brother and my aunt.
We, you know, we ate spaghetti, and meatloaf, and things like that.
-Humble.
-Yeah.
Like, butter sandwiches when we were just, you know, kids.
Who got you your first job? My first job, I just walked into that place.
I just needed a job.
Um, I was first just, like, front of house.
I was like, "I wanna learn everything "about the restaurant, like, how the kitchen works.
I wanna see how you guys do everything here.
" And they put me in the back.
And then ever since then I've been back there.
I just kept getting better and better jobs and working under better and better people.
So, it's not about the position, it's about the experience now? Yeah.
We need to take this and run with it.
Yes, Chef.
Now This is the menu that we're gonna be relaunching.
It's cooked fresh, grilled asparagus that's topped with a poached egg, on top of that, an amazing Hollandaise sauce.
Secondly, a stunning steak tartare, fried capers on the top.
Entrées, pan-roasted chicken.
Now, the chicken's being brined in beer.
Nice.
Off that, Dylan's burger, simple, delicious.
Then finally, short ribs braised in beer.
Gastropub, that's what's gonna absolutely fly in this area.
You need to own that.
Yes, Chef.
But I've never been in this situation before where I've got an owner that I honestly don't think is up to relaunching his own business.
So, you need to find that voice, yeah? Yes, Chef.
-Okay, so, right, I wanna cook.
-Yep.
Burgers on.
(sizzling) Make sure that when we turn it, we color it beautifully.
What does a bowl do? That's right.
Creates a bit of steam in there, and so it doesn't over-caramelize on the outside.
So delicious.
It gets better and better.
I'm gonna put my cheese on top, 'cause I want the cheese melted.
That goes back on and continues cooking.
-After you take it out? -Exactly that.
Let me show you.
Beautiful.
Cheese has melted.
Off.
That's rare.
Into the oven, three minutes.
I got these beautiful brioche bun, beautifully toasted.
And then we're gonna start assembling that burger.
Look at these babies.
Now my cheese is completely melted.
And melted cheese, like a fondue It's just way better.
KAT: That looks amazing.
GORDON: Jump in there.
-That is really good.
-Mm.
That's so good.
It's important now going forward to own this.
But what I was kinda worried about is if I kept having the same guys.
I'm changing all that.
I want you to work with my team throughout the night with Brandon and Richard together, and then I want you to assess their performance.
Because unlike Steve, I'm not gonna continue going forward with dead wood.
Put Brandon and Richard through their paces tonight.
Yes, Chef.
If by tomorrow morning Brandon and Richard cannot cut it, they gotta go.
-It's now or never.
-It's now or never.
Come over, guys.
This is Mary, my right-hand woman.
Jamie Nice to meet you.
Ben and Alex.
Brandon and Richard, come in.
Listen up.
We're gonna go through the night training.
I have a chef here that's committed to change.
Now, you may say you're committed, I'm not impressed what I just discovered back in the kitchen.
So, treat this as an interview and cook your hearts out.
Whether you like it or not, you're on trial.
This is it; you're cooking for your life, 'cause I'm not [bleep.]
around.
(timer beeping) Brandon and Richard, this is it.
You're cooking for your life, 'cause I'm not [bleep.]
around.
Let's go.
We can't relaunch this place with staff that are duds.
It's almost like Steve's lack of passion is affecting the whole staff.
It's like a virus.
I'm not sure if anyone's got the passion to make this thing work.
(slurps) (smacks) But more importantly, Kat needs to own it.
If she can't own it, then we're screwed.
You know, you got a little bit too much color on that burger, yeah? -Yeah.
-Okay.
GORDON: Kat's hands will certainly be full assessing whether she'll keep Brandon or Richard.
One or both may have to go.
But with dawn approaching, my renovation team is still feeling the heavy workload.
Let's just grab a drill and a level.
Something like this, right? (drill buzzing) Perfect, okay.
There it is.
GORDON: And with no one on this staff lending us a hand, some drastic action needs to be taken for any chance of a successful relaunch Hi, Gordon, how are you doing? -Very well, how you feeling? -Pretty good.
It's been a tough night, but What do you need me to do? You have a team that can step up and do this.
You need to step back and give them the reins to run this and then hold them accountable.
And I'm not asking you anymore, I'm telling you.
You have no choice.
I trust you.
There's something you need to tell Kat.
Kat, you got two seconds, please? Can you take it away, please? That's right, you.
Got it, yep.
So, this man has got something to say to you.
Can you Start managing the bar again? Will you let me? Yeah, I'll let you.
I would love to.
Okay.
No, you did a wonderful job before and I jumped back in and took it away from you.
And I'm sorry about that.
Okay.
Well, thank you Kat.
-You got it.
-Okay.
KAT: Somebody needed to be the GM.
I'm happy that he chose me.
I have a million ideas.
Time to get to work.
Can we make the espresso maker disappear? Yes, yes.
If it's not hooked up and you're not using it, yes.
That actually makes me so happy.
GORDON: With the clock rapidly winding down, The new general manager has given life to her team.
BRYAN: Okay, hold on.
All right.
And we got this.
GORDON: But time is running out on the Boardwalk kitchen staff.
So, what's the first thing you do? RICHARD: Season it? -I would hope so.
RICHARD: (laughs) MARY: And then We baste it by the bone.
Okay.
You have to move faster than this.
You have to flip it over, season the other side with pepper.
I know you can move fast.
(whistling) MARY: Your plating on your short rib is really nice.
Thank you.
(sizzling) You're burning your spaetzle.
You have to learn how to multitask.
You can't just do one thing at a time.
Oh, no.
GORDON: Kat, two seconds, please.
Mary, take over, two seconds.
We are making changes like there's no tomorrow.
Well, the owner has got something to say to you.
Steve? I need you to take over the kitchen hiring, firing, ordering, menu, everything.
-Great.
-I'll leave it in your hands.
Exactly what I came here for, when I first started two months ago.
Good, I'm glad to hear it.
I'll catch you in a minute, okay? Kat's starting to understand this responsibility, now, is on her shoulders.
I think deep down inside that girl is bursting with excitement to prove to herself that she can do it.
-Richard, come here real quick.
-Okay.
(suspenseful music) Just given the performance today and how extensive this menu is, I just don't think that you're equipped to be doing this.
So, I'm just gonna have to let you go.
Okay.
And no hard feelings or anything like that, dude.
Right.
Little upset, but I mean.
.
Just gotta roll with the punches.
Businesses need to be run with energy, passion, and drive.
Steve lost all that.
Kat, in the kitchen, she needs to be empowered to run that thing.
I just had to let one of my guys go, and we're gonna need you for dinner service tonight, if you think you can do that.
But more importantly, Steve needs to get out, cut himself some slack, and take a step back, because that guy's heading for a big collision.
Now, how you feeling? I feel like I wanna work tonight.
You're not.
I want you to do something that you haven't done in a while.
Go home.
I'm not just going home.
You have no choice.
I'm helping your talent to step up to the plate, and they're not gonna be micromanaged tonight.
So, I want you to cut yourself loose.
Okay.
I'll leave it in your hands.
And then come back later and see me.
Will do.
Thank you, Gordon.
-You good? -Yes, I'm good.
-Drive carefully.
-Thank you.
GORDON: With the Kats out of the bag and finishing touches in progress, I need to make sure the kitchen staff is well-equipped.
Welcome.
You good? -I'm Alfredo.
-This is Alfredo.
-Alfredo, good to see you, bud.
-Pleasure.
Kat has a lot of confidence in both of you.
Brandon, you got the mojo, right? Yes, Chef.
Every chef depends on the team.
So, take a look.
Beautiful ovens to finish things.
Nonstick panseverything you could ever want.
And trust me, this is equipment that I work with on a daily basis.
We're gonna rock it.
Let's get this kitchen fired up.
all: Yes, Chef.
I'm hoping Steve out of the way allows both Kats to step up, so How you guys doing? GORDON: Fingers crossed.
This could be the beginning of something exciting, providing both girls use their voice and do their job.
I'm gonna have to put the gate up tonight, no? It's a good idea, we'll be busy.
(timer beeping) Fire, right now, one of everything.
-Yes, Chef.
-Give me a time.
-15? -15, off you go.
ALFREDO: Chef, build for the burger, it's a bun, tomato jam, arugula, onion? We're gonna put more arugula on top and then put the bun on.
Got it.
(tense music) GORDON: I just want one of each, yes? And Kat, I wanna hear your voice, how you delegate and stuff, as well, right? I wanna hear that voice.
Let's go, Brandon.
Yeah, Alfredo, how long for the short rib? So, you can't just shut down.
We need to help each other by talking.
KAT: There's a short rib in the oven.
One second, Chef, sorry.
GORDON: We are 50 minutes away from open, yeah? So, come over.
Burger needs more color.
Look at all this salad.
-Who dressed that? -That was me.
GORDON: Yeah, so, way too much salad.
Short rib, this is ice cold.
(sighs) Come on.
I need someone to take ownership.
I'm trying Please, please, please, please.
(timer beeping) GORDON: This is ice cold.
(sighs) Come on.
I need someone to take ownership.
I'm trying Please, please, please, please.
We need to help each other just focus.
This is the moment now.
When we communicate on the same page, it's so much better.
That's called synchronization, right? Yes, Chef.
Everything you touch tonight, you give it your all.
-Do you understand? -Yes, Chef.
GORDON: Yeah? We are in a different league, so now, time to regain and communicate.
-Okay? -Yes, Chef.
-Yes, Chef.
-Dig in, have a taste.
With one Kat taking charge the kitchen, the other Kat controlling the dining room So, sure.
GORDON: And Steve, the owner, out of the way, Boardwalk 11 is set up for success.
But now, the real test begins.
all: Tennineeightseven I just wanna say that I get anxiety sometimes.
all: Threetwoone (cheering) Let's go, let's go, let's go.
-We are opening the doors.
WOMAN: Welcome.
-Welcome.
-Oh, my Wow.
KAT: I know.
-Doesn't it look really cool? WOMAN: Yeah.
GORDON: Over the last 24 hours, this karaoke joint has been orchestrated into a gastropub.
MAN: So, this place is so different.
It's crazy.
Look at it.
The whole stage is different.
MAN: Wow, it's amazing.
MAN: It looks really nice.
GORDON: We've thrown out the drab, to throw it back to the '70s, and bring in a fun, hip, retro vibe, complete with wood paneling and brighter color temps.
Gone are the dark decor, broken blinds, and kitchen chaos Oh, nice.
GORDON: In favor of a new cool and groovy disco lounge.
Um, so, five.
Awesome.
Okay, come right this way, guys.
I'll get the grilled asparagus.
Can I get the steak tartare? (printer whirs) All right, first ticket.
We have a grilled asparagus and a tartare.
-Nice, let's fire it.
BRANDON: Yep.
Yes, Chef.
GORDON: Brandon, do you hear? Bud, you're just nodding, my man.
-You gotta talk to me.
-Yes, Chef.
Yep, thank you.
There you go.
Now I feel like I've got a team standing by side of me, yes? -Yes, Chef.
GORDON: Good man.
We talk and we talk, we talk, we talk, we talk all night long.
-Yes, Chef.
-Good.
Cheers, guys, to a better experience tonight.
I have three asparagus going with one tartare.
Yep.
(dramatic music) GORDON: Come on.
Brandon.
-Yeah, Chef? -Come here.
A [bleep.]
hard egg.
Have youhave youhey, look at me.
Have you given up? No, no, I'm sorry, Chef.
We're talking about a poached egg.
I mean, the poached egg is just an egg yolk that's poached.
It's soft, it runs over the [bleep.]
asparagus.
[bleep.]
Sorry, Chef.
GORDON: We are not going down for [bleep.]
egg.
-Yes, Chef.
-Come on, please get a grip.
Yes, Chef.
GORDON: With Brandon's first appetizer already sending the kitchen back [bleep.]
me.
Hard-boiled [bleep.]
egg.
Newly empowered Head Chef Kat is getting behind on the tickets, and the customers are getting impatient.
Uh, 29 came in first and they haven't gotten anything.
GORDON: Next table coming up.
Three chicken in the oven, yes? Seared and in the oven, right? The chicken's not ready yet.
GORDON: Chickens aren't in yet? -No, not yet.
(sizzling) KAT: Hey guys? GORDON: Yep.
People at the bar have been waiting for a long time.
Bar what? Bar four, bar five? I think all the bars.
All right, I am waiting on asparagus, some chicken, some short ribs, a burger.
Stop taking orders, we're blocked.
She's doing all the appetizers and all the [bleep.]
entrées.
I'm sorry about the delay, but I'm stopping it.
I got one cook that can't talk and we're nowwe're slammed.
So, I just want everything stopped.
Brandon: Yes, Chef.
-Yes, Chef.
What's slowing us up is the poached eggs.
Eggs were onwe're in front of the eggs, right? Are we in front of them, please, Brandon? -Brandon? -Yes, Chef.
[bleep.]
hell.
[bleep.]
Kat.
Kat.
-Yes, Chef.
-I need you for 30 seconds.
(suspenseful music) [bleep.]
It's really hard because I'm trying to expedite We've got two guys standing there.
You brought 'em in.
Brandon [bleep.]
fast asleep.
The owner's out, he's gone.
What I need you to dojust find that voice, prove to yourself and to him that you can do this.
I'm tryI'm trying, everyone's trying, dude.
And now I'm starting to get stressed out, 'cause all the tickets are coming in.
I stoppedyou heard me say that.
Yeah, I know.
If you don't wanna do it, tell me now.
(tense music) I'm starting to get stressed out, 'cause all the tickets are coming in.
We've got two guys standing there.
You're not talking at all.
What I need you to dojust find that voice.
If you don't wanna do it, tell me now.
No, I wanna get through the service, it's just I'm trying my best right now, Chef.
Let's go.
But at leastcan you talk, then? Yeah, I'm gonna try to communicate way more than I am right now.
Great, start off by at least telling them what to do.
Yes, Chef.
That may help.
Did you guys get anything to eat, yet? (indistinct chatter) 22, I don't got any of the meal, yet.
For table 22, none of it? None of it.
They're cooking it a different way now, so it's starting to come out.
So, it'll be just a minute.
I'm sorry about that.
Wait, didn't you just bring a ticket for 22 already? I had this one and they said that they're taking it.
I don't know who's [bleep.]
getting what table and what's doing what [bleep.]
.
We all need to [bleep.]
figure it out.
They're not even separated into the appetizers and the entrée, so no wonder you can't figure it out.
I don't know what's going on and that part.
-So, okay, here's the thing.
-I'm trying to Keep your voice up there and push the weak ones, yes? -Dig deep.
-Yes, Chef.
Good girl.
What's going next, please? We're gonna have a chicken and a burger.
Followed by a chicken, burger, and a short rib, please.
BRANDON: Got it.
Let me know when to fire, Chef.
You can put it up right now.
Just start going on it.
Good.
GORDON: The kitchen is starting to talk.
KAT: Chicken's almost ready, Chef.
Nice.
GORDON: But it needs to sing to be able to catch up from behind.
KAT: I got two chickens in the window.
It's gonna be for 29.
I'm following you with those short ribs.
They're coming up in BRANDON: Three minutes.
No, wait.
Two minutes.
MAN: I've got asparagus in the window.
The tartare, here.
Take it to 22, please.
22.
Go, please.
You guys gonna get the chicken here, right? COOK: Two short rib, three chicken.
Servers, please.
Good.
Hey, the kitchen is talking.
Entrées come together now, yeah? -Keep it going, yeah? -Yes, Chef.
(rock music) GORDON: With dishes going out and customers seemingly happy That's bomb.
That's good.
GORDON: Along with Kat managing to keep her team in order Paloma, how are you doing on tables? GORDON: Boardwalk 11 might just be back on the right path.
Customers loving the food, and we're back in top gear again, right? -Okay.
-Stay there, yeah? Good girl.
We're all trying our [bleep.]
hardest, and that's [bleep.]
matters.
-Exactly, Alfredo.
-We're trying hard.
How's everything? So good.
So much better.
-It's not just comfortable.
-Really good.
To Boardwalk.
First of all, what a great atmosphere in here.
Look at this place.
It's packed.
I'm very proud of everybody.
We had some issues, but we finished strong.
Well done, general manager.
Well done, Chef.
There's more work to be done, but don't give up on the plan.
Okay? Good job.
-Well done.
-Thank you.
Good night.
Hey, hey.
We did a thing.
[bleep.]
.
We did it! (cheers and applause) I felt good in my new role.
It feels good to be empowered to make decisions.
I think there's some back here.
We'll see.
I'm nervous about tomorrow.
You know, we should worry about service real quick.
That's why I got you here, Alfredo.
I trust you.
Learning to speak more in the kitchen tonight is the most valuable lesson that I have been taught today.
If I don't communicate with my guys, the whole thing will just go down.
How you doing, Alfredo? GORDON: The Kats are in control for now, but I need to make sure they remain in the driver's seat, so I brought Steve back to show him how important it is to his success that the Kats remain in charge.
Hey, Gordon, how are you? (sighs) Look inside there.
Looks amazing.
GORDON: The place is alive.
It's buzzing.
Kat ran the place.
She performed like a general manager.
Kat, your head chef, she stepped up.
Great choice in Alfredo.
He's fast.
He can cook.
This will work if you keep the structure.
That means giving them support they need, not controlling them.
Trust me, they will deliver for you as the owner.
Sounds really good to me.
You're gonna stick to it? I'm gonna stick to it.
We got a fresh start right now, and we got some good people in there that stepped up.
And you got happy customers.
My job is done.
Now, get in there and enjoy your new restaurant, but let your staff run it.
Thank you, Gordon.
(sighs) We miss you a little bit.
Eh, you guys don't miss me.
-Yeah, a little bit.
-Ah, that's okay.
What a night.
That's the first time I've ever launched a restaurant without the owner present.
And the staff felt empowered.
So tonight we saw a glimmer of the future of this business.
But if the two Kats don't build daily on that structure, this place is not gonna make it.
If the owner starts interfering again and becomes overbearing and controlling, this place is gonna collapse.
I don't know if they've got the determination and the hunger to succeed.
If you can't bring that to the plate in this town, trust me, you're not gonna make it.
How are you, sir? Oh, my Lord.
Let's go, Capitan.
What a day.
(engine rumbles) (chiming) Kat in the kitchen is now working on the floor as a server.
I got demoted, because I made Steve uncomfortable because of my attitude or bossiness.
And I'm kind of on the edge of going back to my old job.
KAT: Right after the show, Steve told me that I wasn't the GM.
Steve can't afford to pay a GM, so I'm not the GM.
Keith is back, but instead of being in the kitchen, he is now bartending.
And Richard is back in the kitchen.
I don't know that Steve learned anything from Gordon Ramsay, other than I think he doesn't like Gordon Ramsay anymore.
(laughs) GORDON: Next time, I'm at Los Toros Mexican restaurant in Chatsworth, California Write it down! GORDON: With an owner whose temper MAN: Get the [bleep.]
out of the way, bro.
GORDON: And kitchen practices (all groaning) Nine people out of a group of 23 reported that they got sick.
GORDON: Are about to throw five decades of business What would your father say right now? What are you gonna do, fire everybody every time something happens? GORDON: Right in the trash.
Are you [bleep.]
blind? No, you're blind.
(flames sizzling)