Gordon Ramsay's 24 Hours to Hell and Back (2018) s01e06 Episode Script

Fetch Bistro

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.
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.
GORDON: To catch them all
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.
[rock music]
Wow, I've just arrived
in Wichita, Kansas,
a beautiful portrait
of farmland,
roaming plains
as far as the eye can see.
Now, we all know
the quickest way
to the American heartland
is through the stomach,
but unfortunately for
the pet friendly restaurant,
Fetch Bistro,
customers aren't coming
to sit or stay.
Now, trust me, I love dogs.
In fact, we've got
three dogs at home.
But if I'm gonna put
all my resources
behind turning
this restaurant around
in just 24 hours,
I need an inside track
on all the issues
[dogs barking]
Before I step foot inside.
So my team told the restaurant
that they were trying out for
a traditional renovation show,
but while they're being
we installed hidden cameras
throughout the restaurant
and have been secretly recording
surveillance footage
since we left.
Oh, how'd it go?
-[dog barks]
Despite having
a truly unique concept,
Fetch Bistro is already
on the verge of closing.
And trust me,
based on what we found,
it's not hard to figure out why.
I'm Greg Buss.
And I'm Pamela Buss.
And these are our babies,
Solomon and Chuck.
I own Fetch Bistro
with my wife, Pamela.
We're the first
pet friendly restaurant
in the state of Kansas.
Pamela and I were looking
for a new venture,
and we thought,
"How neat would it be
"to develop a restaurant
where we actually get
to bring our dogs to work?"
PAMELA: Without a huge history
in the restaurant industry,
it was very tough,
and I think it was something
we weren't really prepared for.
Pam and Greg,
they're very easygoing.
We got all sorts of dogs
getting up on furniture today.
I don't know why.
ROBIN: They let the dogs
sit wherever they want
Are we ready?
And if you look down
and all you see is dog hair,
that's not gonna do a whole lot
for your appetite.

When you're trying to introduce
a new format to dining,
you need rules, communication,
and consistency.
Greg, how do y'all do
the oatmeal?
UmI don't know.
There is no consistency
with the back of the house.
I wouldn't suggest
our steaks at all.
We don't have a head chef here,
and it leaves
for a very confusing place
to work.
Nothing surprises me
after a while here.
I have a concern.
Pam is always working.
She never stops.
And Greg's
just kind of given up.
They almost seem like
co-partners in a business
more than a romantic couple.
Really, Pamela?
Did you get a tape measurer
to center it?
- No.
- I don't think it's centered.
It's close enough.
Owning and running
a restaurant
[sighs, voice breaking]
Takes a lot out of the person.
[sniffles, exhales]
[softly] Okay.
SUE: Business is so bad,
I don't see us staying open
maybe more than a month.
[solemn music]
Let everything bounce today
and then figure it out
later on in the week.
There's no money left.
If we don't make a change quick,
I don't know how it survives.
We've put everything
we have in it.
There comes the end
of the road sometime,
and I don't know if this is it.
If I'm gonna help
this canine friendly place,
then I'm gonna have to get in
there and start sniffing around.
So I need to go incognito
to truly assess the situation.
[intense orchestral music]
[whistles] Carly!
Hi, guys. How are we?
Good to see you.

Good girl. Sit. Sit. Good girl.
Today I'm heading to lunch
with my fellow dog lovers
and our furry friends
to see how rough
things really are.
Oh, man. Come on. Carly, hey.
Come on, Mojo.
- Right this way.
- Hello, there!
Did you notice
that when we came in,
there was no structure,
no rules?
Dogs can be on or off the leash.
There's no protocol.
WOMAN: Yeah, they didn't
tell us anything, yeah.
Wow, okay, there's dog out of
control all over the place.
That dog over there
is eating at the table.
Do you all need a few more
minutes to look it over?
- No, we're ready.
- I think we're ready.
For her, I want the Fur Balls.
GORDON: We're ordering
dog friendly chow
for our canine companions
We would like
the Tummy Rub Surprise.
GORDON: And American classics
for ourselves.
Chicken-fried chicken.
And a
Thank you.
The servers come to the table
-and pet the dogs.
- Mm-hmm.
And they serve the food.
[slow symphonic music]
If you're gonna have
a dog friendly restaurant,
there needs to be parameters
where you follow
strict guidelines.
How you doing, Sue?
- Good, good.
- Good deal.
[soft guitar music]
SUE: All right,
Tracy, here's your dog bowls.
I'll take 'em.
We can assume this small one
is for the
- Yes. Okay.
- And I have Fur Balls.
Thank you.
GORDON: Wow, she put
the dog food on the table.
There's steam coming
off of these.
Just touch that underneath
there--it's piping hot.
The poor dog will burn
its mouth.
- Yes.
- Ridiculous.
You're all over it, huh?
Hey, man, don't say
nothing to me. Shush.
- Yeah, well, you're not perfect.
- Shush.
I didn't say I was.
Y'all stay down there,
I got all this over here.
I can't do this with a bunch
of people over in my area.
- Look at this.
- Did somebody make it and not--
I just made it, and it just,
psshh, went everywhere.
- Why'd you make it wrong?
- Sorry.
WOMAN: Here comes our food.
She said,
"I'll take one of those."
Did you about get a bite
of that, Mojo?
There we go.
I mean, at this stage,
the dog food looks
way more attractive
than the customers' food.
Hello? I need a burger special.
Just a burger,
or you want fries?
SUE: Sell me a fry.
[soft bass music]
Oh, Lord.
Cece, no, sit.
I asked for medium-rare,
and look at it.
It's gray. It's white.
Not good. Not good.
If the restaurant can't
get a burger ready,
we're in trouble.
MAN: That's gross.
Not the greatest.
Oh, my Lord.
Look at that.
Ugh. What the [bleep] is that?

This chicken is bland.
It is dry.
And the gravy is shocking.
Thank you. Oh, my Lord.
It's like someone's been shot.
Oh, my God,
and there's a black hair.
It doesn't even
belong to my dog.
Oh, my Lord, what is that?
- A dog hair.
- Oh, it's on the fry.
-[laughs] Oh, God
- Look at that [bleep].
That's a human hair.
WOMAN: Actually, look,
you can even see
where it came off of her head.
I know.
There is hair everywhere
all over the food.
WOMAN: Yes. - How are you?
- Look at you. You so pretty.
- This is Mojo.
- And who is this one?
- This is Cece.
- Cece?
- Yes.
Well, my folks' dog
is named Cece,
but it stands for
"Christmas Cookies," so
- Oh!
Well, you guys,
thanks for coming out.
- Appreciate it.
BOTH: Thank you.
[Gordon sighs] Man. Wow.
There's more hair in my food
than you just put on my chin.
Ay-yi-yi. That's terrible.
This place is a mess.
No head chef in the kitchen,
no standards for the pets
in the dining room,
and the owners barely seem
married at all.
[dynamic percussive music]
Holy [bleep].
Um, you guys, follow me.
WOMAN: Oh, my God,
it's Gordon Ramsay.
WOMAN: Oh, my goodness.
[mouths words]
Ladies and gentlemen, just stop
eating for 30 seconds, please.
[dog whimpers]
Greg, Pamela, please,
come over here.
Um, I've been sat there
for the last 60 minutes.
That was me.
Uh, quick question--
Who's in charge?
- Uh, I am.
- Right.
You would never have thought so.
I sat down.
I felt like the dogs were
more in charge than the owners.
You know, this food wasn't
even at a diner's level.
And then the servers
are petting the dogs.
Anybody else find hair
in their food?
- You found some hair?
- Yes.
- Human hair or dog's hair?
- It was dog's hair.
GORDON: Oh, well, I had both.
Pamela, do you feel
there's a structure here?
I guess apparently not.
GORDON: I'm shocked.
All of you,
put the knife and forks down.
[tense music]
Follow me.
Dogs on the leash, please.
[rock music]

WOMAN: Look at this!
Come around. Come on, guys.
WOMAN: "Hell on Wheels."
SUE: Is this a mobile kitchen?
GORDON: This is the heartbeat
of my operation.
This is Hell on Wheels.
To all the employees
at Fetch Bistro,
there's something
you should know.
My team have been
inside that restaurant
secretly recording you
And what they found
was pretty shocking.
I want all of you now
to take a very close look.
Watch carefully.
[tense music]
-[dog howls]
- I don't want to see that.
JANELLE: I love dogs,
but I don't believe a dog
should be in the kitchen.
Chuck, out of the kitchen.
PAMELA: It just worries me,
because, like,
if they start a fight,
somebody is gonna get hurt,
and we just have to,
I think, be more careful.
Oh, how'd it go?
-[dog barks]
-[gasps] Good job!
I was wondering why there's
a leaf in there
- Bay leaf.
- It's flavored, Greg.
Well, we've never
done that before.
We don't have
a recipe to follow.
Greg, do we have
any more hamburger buns?
- I don't think so.
BRIAN: Well, we're out.
SHANE: Are we out of,
like, Italian dressing?
Hey, don't we have
any olive oil?
I don't know, dude.
BRIAN: This bacon
is done, done, done.
JANELLE: Oh, my God.
Oh, my God!
Oh! [Laughs]
- Oh
- Gross.
DERIECK: I didn't know
how messed up things was.
JANELLE: Ew. - Wow.

Oh! [Laughs]
First of all, I don't find
anything funny here.
What's the big giggles?
Laughing instead of crying,
'cause that wasn't good at all.
I love the idea
of a restaurant with puppies.
I think that's exciting.
But the footage I saw
kind of makes me want to go home
and brush my teeth.
I don't know, it's gross.
Who's the head chef?
Put your hand up.
- We don't have one.
-[people murmuring]
I'm kitchen manager.
Are you in charge
of the kitchen?
Greg did appoint me
in charge, yes.
So who is your head chef?
I don't have one.
GORDON: I've never seen
such a disorganized,
chaotic mess
in all my life, honestly.
Do you feel you know
how to run a restaurant?
Not after looking at that.
What's become evident
is that you haven't
got a structure
on how to run a business.
Now, I'm here to help,
but more importantly
are you guys committed?
- Absolutely.
- Yes.
I haven't got three weeks,
three months.
I've got 24 hours.
Because if we can't
come together
to make this concept work
in 24 hours,
trust me, this restaurant
doesn't stand a chance.
And that 24 hours
starts right now.
I'm picking up the check today,
but what I'd like to see
is you back here
for a decent meal in 24 hours
with your dogs.
Members of staff and owners,
get on the phone
and just ring home,
'cause you're not gonna
see them for 24 hours.
And when you walk back
into that restaurant,
you need to get
your [bleep] together.
Let's go.
Customers, my apologies.
We're gonna be here for a while.
Till tomorrow.
We're not coming home
for 24 hours?
I have my doubts of
whether it's gonna turn around.
I hope it does,
but we're so far behind,
that this restaurant needs
two or three Gordon Ramsays.
PAMELA: Right now what's
going on through my mind
is just complete shock.
I can't believe
this is what's going on,
and it's awful.
We need to fix some things
so desperately.
This should never
have come to this.
Have you ever scrutinized
this business?
Front of house,
what systems do we have?
- Robin?
- None.
- No systems?
- No.
Uh, customers arrive
with their dogs.
I mean, instructions--
"Dogs must be kept on leashes.
We'll have beds for them."
- Do you have any guidelines?
MARY: There really aren't any.
We're kind of shown
where everything is,
given a book and a pen and
- And that's it? Okay.
- Basically, yeah.
JANELLE: Sink or swim.
This is the first restaurant
that I've worked at
that is just--
It's not in order.
- It can get frustrating.
Businesses need a structure,
and it starts from the top.
How about the kitchen staff
back there?
Are you proud of your work here?
SHANE: There's a lot of things
to be ashamed of right now.
I have no control over anything.
So why don't you have control
over your job?
BRIAN: Even trying
to get recipes instated
is damn near impossible.
Hold on a minute.
You have no recipes?
No recipes.
We're told to read the menu
and then base it upon
what the menu description is.
And who tells you that?
Well, Greg's told me that
quite a few times.
Yeah, but I've also
taught you things,
and then a week later, you go,
"Well, I didn't know
how to do that."
BRIAN: We have not been taught.
You were taught.
You were taught several times.
And then the next week,
I see you.
You're acting like
the savior around here,
and it's a bunch of [bleep].
I'm pointing out
what the problem is.
We don't have
standardized recipes.
The communication
is just all [bleep] up.
-[all talking at once]
- Nobody wants to listen,
and nobody wants to be
told what's wrong,
and when you tell them what's
wrong, they get an attitude,
and then this is what happens.
You've got everything
upside down.
Don't just take my word for it.
Let's hear from your customers.
Do you ever go online?
"The servers have no clue
what is going on,
"and the chef can't even cook
a full menu.
"We tried to order appetizers,
but were told that we couldn't
because the chef
didn't know how to."
Next one--"I ordered
the steamed green beans,
"which were supposed
to be plain,
"but they came
with onions on it as well,
"and I'm allergic to onions.
"Not only was that bad for me,
but then I noticed
"that at the bottom
of my dog's bowl
"were some more onions.
"If you didn't know, onions--
They're toxic for dogs.
"You shouldn't have to check
the food for your dog
"at this kind of establishment.
I wouldn't be surprised if this
place is closed in six months."
[rock music]
I know it's bad,
but I didn't think
everything was bad about it.
You need to wake up.
If you're gonna launch a
restaurant that's dog friendly,
then you need to have a concept
that's absolutely flawless.
We're gonna turn this around.
We're starting right now,
so get to work.
Back of house, follow me.
Let's go to the kitchen.
Thank you.
MAN: All right, let's go.
First thing we need to do--get
all of these tables taken away.
Aren't we having fun yet?
All of these booths, vámonos.
Watch out for the dog [bleep]
in the restaurant.
GORDON: Fetch Bistro is
begging for a makeover.
In order to make
this unique concept work,
it's back to the drawing board.
To start with, we'll upgrade
the shabby furniture
and add playful design elements
to create a bright
and cheery environment
that's suitable for dogs
and their owners alike.
What's this out here?
This was existing
when we rented the place.
- It's a bocce court.
- This is yours, right?
- Right.
- Yes.
This is all our area.
Basically it's a waste of space.
- It is a total waste of space.
- That's what it is.
BOTH: Yes. -[Bleep].
What a missed opportunity.
In addition,
we'll repurpose the patio,
transforming the wasted space
into one that's functional
and recreational.
The fence post goes
to there and there.
Lift coming through!
Everybody, watch your backs!
GORDON: It's so obvious to me
that chaos has taken control
of the dining room,
and I'm afraid
the kitchen may be worse.
So just come around here, guys.
Where do we cook the dog food?
- Truthfully?
- Truthfully.
The same--same place
that you do the meals,
like the hamburger
and the, uh
Tummy Rubs. Tummy Rubs.
You got your bacon.
Tummy Rubs? What is--go back.
Tummy Rubs, what is that?
Sausage, bacon,
and ham with egg,
and you cook it with the pan.
But are we using the same
sausage, ham, egg, bacon
-that we do with the customers?
- Yes, yes, yes.
And grease--[stammers]
BRIAN: And there again,
I think ham and bacon
-is bad for dogs as well.
GORDON: It's too rich.
- Yeah.
- You can't serve the same food
for the customers
that you serve for the dogs.
- Wait, why not?
GORDON: It's too rich.
Their stomachs are sensitive,
and you could end up
poisoning them.
- Right.
- Watch out.
When was the last time
that was cleaned?
- It's been months.
GORDON: Months?
Bloody hell. You mean years.
[bleep] hell.
That's the window,
'cause you're supposed to see
how things are cooking in there,
you know that, right?
GREG: Yeah. - Oh, my Lord.
What's this station here?
What is that?
PAMELA: Hot dog.
A hot dog?
But why are we cutting it
in half like that?
- To cook all the way through.
- We're trying to fast-track it?
What is that?
Kansas City strip.
[bleep]. [Groans, sniffs]
Just look at that.

Pamela, talk to me.
I mean, just--
PAMELA: It's disgusting.
Do you have any standards?
What in the [bleep] are they?
What's that? For the [bleep]
dog's banana bread?
I've seen better-looking [bleep]
At the bottom
of a pooper scooper.
I mean, we have given up.
Sue, you are
the kitchen manager here.
What's happened?
Why have we got this far down?
It's just been a spiral thing.
I really don't know
how to explain it.
Where's the walk-in?
- Outside.
- Straight back.
- Where?
- Straight ahead.
Oh, really?
Not to mention,
every time it rains,
about half of it will flood.
And the door
doesn't lock either.
Oh, my God.
What in the [bleep] is that?
PAMELA: Meatloaf.
BRIAN: We just made
meatloaf today.
- We just made it? PAMELA: Yes.
Is this meatloaf for a dog
or for the customer?
- Customers.
- For the customers.
What is that?
GREG: Should've been thrown out.
- Look at this.
GREG: Lack of use.
I mean, how old is this stuff?
I don't know. I thought
we'd be through those by now.
BRIAN: It was me.
- And you're perfect, right?
- But you think you are?
- Absolutely not.
DERIECK: Yeah, well, then
don't say nothing to me.
BRIAN: I own up to my things.
[slow, dynamic percussive music]
BRIAN: It was me.
- And you're perfect, right?
- But you think you are?
- Absolutely not.
DERIECK: Yeah, well, then
don't say nothing to me.
BRIAN: I own up to my things.
I own up to my things.
You done critiqued
on everything else.
Let's get back inside.
- I'll sort this out.
PAMELA: Let's go inside.
Let's go inside, please.
[solemn music]
GORDON: The line cooks
are butting heads,
going at each other's throat
because they're in
desperate need of a leader.
- You was the main one doing it.
- What?
But you didn't say nothing then.
- Other than the tomatoes.
GORDON: We've got no time
for this [bleep].
I want all of you
to stop fighting right now,
and from top to bottom,
for the first time,
I want this place cleaned,
and I mean [bleep] cleaned.
- Understood?
- Absolutely.
[bleep] unbelievable.
Anything of question, guys,
get rid of it, all right?
Wow. The whole place
is rudderless.
I mean, really shocking.
I'm about to throw
this whole line away.
GORDON: I need to see
if Sue has what it takes
to step up and lead this pack,
because right now in there,
they're just a bunch
of [bleep] puppies
that are still sucking
on the [bleep] teat.
[coughs] [bleep].

Sue, can I just have
two seconds with you?
Give us two minutes, please.
How long have you been in
the restaurant business?
I've been in the business
for 30 years.
30 years?
So how would you describe this
business from top to bottom?
- A hot mess.
- A hot mess.
You know, if you're
the kitchen manager,
that means you need
to manage, right?
I mean, I really like
Pam and Greg--
They're great people--but
I need a lot more authority
in here
to do my job effectively.
What I need to know now is that,
do I have to go and look
for a new head chef,
or do you think
you've got what it takes
to step up and start
getting a grip here?
Oh, I think I got it, yeah.
I want it.
I'm desperate for this to work
as much as you are,
but you need to follow
that system through
and, more importantly,
lead by example.
- Can I trust you with that?
- Yes.
- Thank you.
- Thank you.
Get your coats.
- I'm gonna take you somewhere.
- Okay.
GORDON: While my renovation
team hammers on
Looking good, guys.
GORDON: My culinary team
has been out working
on the new dishes.
Guys, come over.
I've curated a menu
of comfort-food favorites,
by legitimate instructions
for preparing them.
- Line up, let's go.
- All right.
GORDON: With only hours
until re-launch,
I need these cooks not only
to learn these recipes,
but be able to execute them
with consistency.
First of all, we are gonna
master this menu--
Simple, elegant,
straightforward bistro cooking.
But let me tell you,
it's not rocket science.
Start off with
chicken and biscuits,
with a delicious gravy.
Next to that,
a grilled fish taco.
Sustainable, fresh, vibrant.
And then, look,
the Fetch Bistro burger.
It has a blend
of chuck steak, short rib,
and finished with
beautiful fries.
And then a meatloaf dinner--
Charming and rustic.
And then finally, a delicious
little Bone Appétit of beef,
green beans, ground rice,
which is healthy for the dog,
and some beautiful carrots.
A proper dog's dinner.
Now, all of you, do me a favor,
pick up a knife and fork
and start tasting.
Let's go.
Taste the difference, yes?
- Chicken's awesome.
- Thank you, Mary.
- Best damn burger I've ever had.
Now, I've never seen
so many complaints
with a burger.
So you got to understand this
from top to bottom.
Burger, on. Seared, on.
If I give you four
a burger to cook now,
I guarantee I'll have
four different burgers.
- That [bleep] needs to stop.
- Yes.
Greg, how many times a week
do you stand behind the line?
Probably four
or five times a week.
30 years' experience.
How many years have you been
in the kitchen?
about 20-something years.
-20 years.
25. We're up to 70 years.
85 years' experience
just combining that.
And you still think you need
to jump behind the line?
No, you're right.
Now, I've brought you out here
to taste the food,
-but do me a favor
GREG: Okay.
Yeah, get your ass back
into that restaurant
-and stay in your lane.
- Okay.
Right. Off it. Let's go.
Right, burger onto
a wonderful sizzled butter,
and then into the oven, yes?
That has to stop.
It's your kitchen.
Your kitchen, your kitchen,
your kitchen.
So, Chef, I got a question.
Is this gonna be
the complete menu?
- This is a start.
- Okay.
We're gonna start off
small and powerful.
And also, we haven't got
the [bleep] money
to start going over the top.
Burger, done.
Anything complicated there?
- No.
Yes, I know it's late,
early hours of the morning,
but you've got to hang in there.
This is where we dig deep
and we bounce back.
So I want you all to buddy up
with the team.
Listen, learn, and push.
- I'm ready.
- Yeah? Good.
All of you, come around, please.
- Mary, take it away.
- Yes, Chef.
We're gonna show you guys
how to do all of the dishes.
You're gonna be here
for a while.
[exhales sharply] Big test
for all four of them in there.
So I'm hoping to get Greg
out of that [bleep] kitchen,
get Sue to step up
and hold those reins,
and then each and every one
of those cooks
underneath Sue's guidance
stays in their lane.
- Burger.
- All right.
If that takes place,
then we've got a glimmer of hope
of making this thing
turn around quick.
As my team strives to inject
color back into Fetch
Take everything out,
wipe it down.
We want to refresh this place.
We're giving it
a whole new life.
GORDON: K9Grass,
a top dog Astroturf company,
is making a much needed
upgrade outdoors.
Greg, let's have two minutes
together. Let's go.
But the remodel is only
a fraction of the change
that needs to happen here,
and we're running out of time.
Take a seat.
[tense music]
Let me just tell you
something really important.
You didn't have much faith
in the team behind the line,
but they're still
standing there now,
early hours of the morning,
freezing their ass off.
I appreciate them a lot more
than I've let on
to you, I think.
If you do, you have a really
weird way of showing it.
I'm here to help,
but right now
you're like a dead man walking.
This is affecting someone
that doesn't deserve to be
on the brunt of your attitude.
I need you to watch this.
[phone ringing]
Good afternoon. Fetch Bistro.
Oh, gosh.
- That one.
- No, no.
[sighs] Okay.
[tablet clatters]
- That's your wife.
- I know.
You talk to her
like she's a server.
Seeing that
is a whole different
I'm amazed she still comes in.
I love her, and I just
take her for granted.
Now, I can implement
a structure,
I can transform that restaurant,
but I can't change
your attitude personally.
That needs to start with you.
I'm just numb.
You know, it's like
Cut the crap,
get a grip,
and show [bleep] respect.
She's your wife,
and she is about to crack.
[solemn music]

GREG: What are you doing?
Oh, just trying to get
all this glassware off of here.
That should probably go there.
Well, one thing
I'm discovering today is
as bad as I've ran
this restaurant,
I've been worse to you.
This place is important,
but it's not as--
Anywhere close to
as important as you are.
[heartfelt music]

In my attempt
to try and be strong,
it's like I just become
this cold shield.
Day in and day out,
you bust your ass
and do everything you can.
And I love you,
and I don't want to lose you.
I don't want this place
to tear us apart.
I needed to hear that.
I'm gonna make this a day
that changes our lives,
and we can do this together.
We really can.

I love you.
Grab it.
All right, hold up. [Grunts]
BRIAN: There's less
than 13 hours left.
We're almost done with paint.
We've still got
a lot of building to do.
I'm absolutely worried
about making it in time.
Oh, God, why is it so hard?
This one's gonna come
right down to the wire.
Oh, my God, I'm so sick
of hauling heavy stuff
And I have, like,
12 hours to go.
With the hours ticking away,
this ambitious undertaking
is beginning to take its toll.
I just want to go to sleep.
My ass has been sleeping.
-[object breaks]
- Ah, son of a bitch.
That's why we can't have
nice things.
The sun is about to rise,
and almost everyone
is still hard at work.
Have you seen Pamela?
And Greg? No?
[solemn guitar music]
Right, I want a word
with you two.
Both of you are supposed to be
the face of the business.
That's right. This restaurant's
here because of you two.
And your performance
is shocking.
Don't look at me like that.
'Cause you guys just run riot
all [bleep] day,
just sniffing people's asses.
[dog panting]
[both panting]
Right, back to business.
It's been one hell
of a long night,
and this team could use
an energy boost,
so I think it's time
to throw this staff a bone.
Right, let's go, ladies.
Gents, let's go.
Doggies, let's go.
MARY: Beautiful, Sue.
- Thank you.
Yeah, this looks about right.
Ladies, come over.
Come and line up.
- Oh.
- Oh, my goodness.
GORDON: Please, Brian
WOMAN: Oh, my gosh.
GORDON: And then some of you
can come around here as well.
Dogs, they've got their own
table, their own menu.
- Hey. PAMELA: Oh, my God.
Boys, look.
GORDON: Chefs, come
and join us, please.
Listen, launching a restaurant
with a concept,
whatever the concept may be,
the food and the service
has to be spot-on.
So I want you to pick up
a knife and fork and dig in.
I want you to taste
the difference.
PAMELA: Mmm. Oh, wow. - Uh-huh.
I have to take a bite of this.
The chicken and biscuits
is off the chain.
I can't talk with my mouth full.
JANELLE: [laughs] Right?
I think customers are gonna flip
for this new menu.
We're gonna sell out
of everything.
GORDON: Sue and her team
have been relentless,
in terms of their dedication
and their attitude
to getting this right.
They are seriously committed.
I've seen these guys
working all night
and go above and beyond.
It's made me realize
how much I need to step back
and just let them do their job.
Good. Solomon, Chuck,
are you guys happy?
[dogs barking]
Last bites, yeah? Let's head
back to the restaurant.
Yeah, good job, well done.

Now that Fetch Bistro
is back on track
and the dining room's overhaul
is nearing completion
- It looks amazing, huh?
- Thank you.
And that's gonna be great
for the acoustics as well.
- Yeah, yeah.
GORDON: I need to make sure
that this kitchen team
are set up for success
Right, come in here.
Because tonight
they'll be tested in ways
they have never
experienced before.
I had professional cleaners
in here all night.
SUE: Oh, my God!
SHANE: This is awesome.
Not only is the kitchen
looking brand-new,
I've absolutely littered it
with state-of-the-art
professional equipment.
From amazing blenders,
nonstick pans,
you are equipped
from top to bottom
-with everything you need.
- Amazing.
One more
really important issue--
When you told me
that we cook dog food,
customer food, dog food,
customer food, no.
The cross-contamination
has to stop.
So, over here,
I've got two state-of-the-art
induction burners,
and that section
purely cooks for dog food.
And then you guys
are free as a bird
-to dance up and down
GORDON: Like proper chefs.
Just promise me one thing.
You keep this [bleep]
out of the kitchen.
- Promise?
- Promise.
GORDON: Is that a deal?
GREG: Deal.
Excellent. So, chefs,
start setting this place up.
BOTH: Thank you. - Awesome.
- Look at all this.
- What do you think?
Oh, that's gonna make it
nice and easy for tonight, huh?
GORDON: It's full steam ahead,
and everything is going to plan.
Okay, salad, burgers,
chicken, tacos.
GORDON: Sue's kitchen staff
are working from real recipes
SUE: Just put everything
under your station,
'cause that's what we're doing
is this menu,
and they're gonna hit us hard.
GORDON: And Pam is enforcing
structure in the dining room.
So this side will be
for eating with dogs,
and this side,
people without dogs.
So, as soon as we see
where the table layout is,
we'll have you guys know--
When you walk into that front,
you're gonna know
that's table X.
- Isn't this awesome, you guys?
- It is.
Look at this.
GORDON: But there's
still one big change
the team has yet to sniff out.
JANELLE: What is this? -[Bleep].
- Oh! WOMAN: Ah!
Whoa! Oh, my God
[beeping] - Oh, my goodness.
Oh, my God.
Come over here, guys, please.
Two seconds, I want to show you
something outside.
Let's go. Whoo! Come on.
- Ah!
- Come here. Guys--[chuckles]
Whoo-hoo! Look at you!
- Wow.
- It's nice.
What an amazing dog park,
where they can run around,
have some fun, right?
PAMELA: Whoo-hoo!
WOMAN: So cool.
Here's the good news,
K9Grass strongly believe
in this concept,
and they have
very kindly donated
this incredible set here
for you.
- Awesome!
- Great.
Greg, go ahead and lift your leg
on that fire hydrant.
- No, no, no, no!
Let's get set and ready
for opening. Let's go.
We're nearing the finish line
BRIAN: We're not done yet,
but we're getting there.
So there's a white table.
Bring that guy in,
put him over here.
GORDON: And with only minutes
until the doors reopen
- Are you good on your side?
- Yep.
GORDON: The team is making
the final push
to wrap up any last details.
Game plan--
We all have our stations.
We're stocking up.
God, it looks so much more fun.
- Great job, huh?
Give yourselves, all of you,
a big round of applause.
Seriously, come on.
Man. Now, have fun
with this tonight.
Smile, get in the weeds,
get out of the [bleep] weeds.
I've been in the weeds
for the last 25 years,
I'm still standing strong, okay?
- Happy?
- Happy.
- Final words?
- I love you.
Fetch Bistro is turning
a new chapter.
ALL: Eight, seven
six, five
four, three,
two, one!
We are open, guys. Let's go.
[cheers and applause]
PAMELA: Welcome
to the new Fetch Bistro!
- Come on in!
- All right.
PAMELA: Right this way.
We're so excited. [Laughs]
- I love it.
- Thank you, guys.
GORDON: In only 24 hours,
we have given Fetch Bistro
a complete face-lift.
Nice. I like it.
GORDON: We've ditched
the dowdy furniture and decor,
and implemented systems
to keep things
clean and orderly,
like these portable dog beds.
MAN: It's totally different now.
It feels clean.
It feels kind of homey and
WOMAN: Right.
We've enhanced the interior
with pops of color
and accent walls
It's awesome.
GORDON: And added fun bonuses,
including an outdoor dog park
and a photo booth,
that'll create a real buzz
around town
and help to attract
new customers.
This is really cool.
What do you think
of the concept, then?
It's a lot more clean
and organized than I expected.
'Cause if it wasn't, you
wouldn't want to come back
-[laughs] Right?
-[chuckles] Exactly.
It seems like a place that is
catered to both people and dogs.
that's the main thing.
We really want people
to know that.
GORDON: Instead of the
chaotic, dirty dining room,
customers will now experience
a peaceful, polished atmosphere,
while feasting
on refined American classics
and canine-approved cuisine.
I just can't believe
this was done in 24 hours.
-[both laugh]
- It's like, "Yeah, right."
- Exhausting.
-[laughs] I know.

Hi, guys, how are you?
- Good, how are you?
- Good.
What can I get you, sir?
Anything for Leo tonight?
The Bone Appétit?
No. [Chuckles]
GORDON: Good, here we go,
Susan, first order on.
- You've got this.
- New day. Everybody ready?
We have fish tacos two times.
DERIECK: Two tacos, heard.
One chicken and biscuit
and one meatloaf all day.
DERIECK: One meatloaf
and one chicken/biscuit, heard.
I'm sorry, he can't be
on the table
- Sorry.
- Or on the chairs.
You got to get down.
I forgot to order for my dog.
No problem.
You are not forgotten.
- You did remember.
- Well, I wasn't sure.
I'm not used to bringing
a dog to a restaurant.
I know, right? [Laughs]
- Fish taco up.
- Meatloaf is plating.
Okay, go ahead and take 62.
- Here you go.
- Thank you. That looks awesome.
- You are welcome.
- Good?
Mm-hmm. It's really good.
Well, what are you thinking
so far?
- It's great start.
- I really like it.
- Excellent, excellent.
- This is amazing right here.

I have meatloaf over here.
How many burgers all day?
Three burgers all day.
- I got a question for you.
- Sure.
Can I have that cooked
just a little bit more?
Sure, we'd be happy to.
[tense music]
This is too rare.
- We need a re-fire on a burger.
- A re-fire?
- Re-fire. Burger is too rare.
- Ah, [bleep].
Have we re-fired that burger?
SUE: Yes, we have one burger
we're reworking.
Chef Ramsay, they'd like this
cooked a little more, please.
GORDON: Oh, [bleep].
Susan, Shane, stop two seconds.
Come over, please.
Second burger, look.
Look inside.
- Raw. GORDON: That's raw.
Come on, guys, keep this
together now, please.
Have we given up?
Shane, talk to me! Come on!
[tense music]
- Shane, talk to me! Come on!
- Yes, sir.
GORDON: You started off
bloody well, okay?
I'm gonna tell you
to slow down the kitchen now.
- Everybody, slow down.
- Heard, Chef.
GORDON: We got to keep
these standards here, guys
BOTH: Yes, Chef.
So re-fire two more
burgers now, Shane.
Yes, Chef.
Bump in the road.
Let's deal with it.
SUE: Okay, I'm looking for
a re-fire medium-rare
and a re-fire medium-well.
SHANE: Burgers coming up
in ten seconds.
Bam, bam, there you go.
Two burgers up.
SUE: Two burgers.
Thank you, burgers.
Thank you.
Here you go.
Make sure it's right this time.
Thank you. [Chuckles]
[upbeat music]
- Chicken and biscuits.
- Oh, this looks great.
WOMAN: Enjoy.
I don't think you can go wrong
with the chicken, honestly.
I just want to dip every
single piece in the gravy.
Yeah. Yeah, I really
like the gravy.
EDDY: We've been to Fetch Bistro
many times before in the past.
Before, it looked like
a restaurant just for dogs.
Now it looks like a restaurant
that regular diners
can come to and enjoy.
It's fun.
Meatloaf dinner,
how long, Brian?
Coming out now.
Definitely happy about the way
everything went tonight.
As long as Greg stays
out of the kitchen,
I think we'll be happy.
SUE: Doing great, guys!
Keep it up!
SHANE: The food changed.
Everybody's attitude changed,
from the dining room
to the kitchen.
That's what we needed.
That's what this place needed.
One burger, right here.
SUE: Rock it out, Shane.
- Now we got to come back.
- Oh, yay! [Laughs]
That was the idea. [Laughs]
What's in there? Look.
- It's empty.
- It's empty.
- So what does that mean?
- That means they loved it.
- Delicious food on table five!
WOMAN: Empty plates!
Okay, here we go.
[chuckles] Hello, gorgeous.
WOMAN: Two, one, and big smiles!
- That's great. [Laughs]
- Mojo!
- Thank you so much.
- Thank you!
Please don't [bleep] on my hand.
- Here we go.
Antonio, you sit in the middle.
Adam, you're on the end.
Sit! Good boy. There you go.
- Right, look.
WOMAN: Three, two, one
WOMAN: Perfect.
GORDON: Excellent.
- Look
You, me, and Adam. Okay?
I think he's more excited
about the you and me part.
Okay. [Chuckles]
Right, chocolate brownie time.
[indistinct chatter]
It's really good.
- Right.
It's that time.
Feedback's been amazing.
Buzz has been incredible.
Customers are loving the food,
and the dogs seem happy.
PAMELA: Yes, they do.
GREG: They do, yeah.
Stay together, stay united,
and make this work.
- We will.
- Yes.
This journey has been
a roller-coaster ride.
It's been scary. It's been fun.
It all came together,
and it's better than
we could've envisioned.
It's just an amazing transition,
you know, in 24 hours.
You saved more than
a restaurant here, I think.
- No, come on.
- We'll miss you.
- Stop it.
- Yeah. [Laughs] No, we will!
You didn't say that to me
I wouldn't have
said that yesterday.
Most important to me is
having my husband back.
- Take care. Thank you.
- Thank you.
Thank you.
[voice breaking]
It means so much.

Wow, this one is definitely
for the books, let me tell you.
When I first arrived, this
restaurant was in total chaos.
I met two owners that were
far more concerned
about the customers' bloody dogs
than they were about
their customers' food.
And a kitchen with no head chef
and, more importantly,
not a recipe in sight.
- Meatloaf.
- Beautiful.
In under 24 hours,
we've transformed this kennel
into an amazing restaurant.
If Pamela and Greg stick
together with their systems,
I strongly believe that
the dog days are finally over
inside the Fetch Bistro.
[trunk horn honks]
I wonder how many dog years
in 24 hours,
'cause I feel like
I've been here a week.
[cheerful music]
- Hey, Chef Ramsay.
- Hi.
Welcome to the new Fetch.
That 24 hours you spent with us
seems to be paying off
on a minute-by-minute basis.
Of course, I'm staying out
of the kitchen, as instructed.
Fish taco to go!
We're definitely so happy
with everything.
Thanks again.
Talk to you soon. Bye-bye.
GORDON: Next time, I meet two
of the most stubborn owners
I've ever encountered
I wanted to be out of here
seven [bleep] years ago!
I don't give a [bleep].
If you can't handle pressure,
you have got to get out.
In one of the most difficult
transformations ever.
Your kitchen's a war zone!
I don't know
if I can work with you
or I have to look for
a new head chef.
This may finally be the one
Oh, [bleep].
Where 24 hours
You guys look [bleep].
Can't get it done.
I want all of you out of here.
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♪
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