Kitchen Nightmares (2007) s04e12 Episode Script
Capri
(Male announcer) Tonight on a very special Kitchen Nightmares, Chef Ramsay is in Eagle Rock, California, where twins Jim and Jeff are fighting to keep their restaurant alive.
[Crash.]
Right from the very beginning, Gordon finds out he has double trouble on his hands.
Oh, my God.
They're messy Make sure they say a prayer before they start eating that.
They're lazy When's the last time this place was cleaned? What a mess.
I hate cleaning.
To me, that's a 4-letter word.
They're loud You sure you don't like raw chicken? (Announcer) And they're emotional.
I didn't think it was that bad.
And this all adds up to a recipe for disaster.
Will you stop acting like a baby? Oh, blow it out your [bleep.]
.
Excuse me? You heard it.
Hey, need diaper changing? Shut up! (Announcer) Will Chef Ramsay be able to get through to Jim and Jeff? Right now you're making yourself look stupid.
(Announcer) Or is this set of twins the beyond saving? It's a mistake.
It's a lethal mistake.
We can't serve them.
You'll [bleep.]
kill somebody.
I screwed up.
What do you want me to say now? [Aggressive surf music.]
(Announcer) Nestled in the middle of the up-and-coming neighborhood of Eagle Rock, California, is Capri, an Italian restaurant which is owned by the Thiel twins.
Hi, I'm Jeff.
Hi--Jeff.
I'm Jeff.
No, I'm Jeff.
You're Jim.
I'm Jim.
And (Both) We're the owners of the Capri Italian restaurant.
Good evening, Capri, Jim speaking.
(Jim) How we got into the restaurant business is we used to come here all the time, and we loved the place, so we said, "we'll buy it.
" (Jeff) The feeling was, it's like, dude, free pizza? All right.
Yeah, yeah.
Word, word, uh-huh.
Team Capri.
The twins are like two overgrown boys.
Jeffy's getting larger.
Let's play cymbals.
They're just kind of immature.
Oh, I shouldn't have you do the chicken fillets.
[Burps.]
Excuse me.
They're just doing what they know, and it's not working.
Ta-da! Sorry.
Are you okay? I'm sorry.
(Woman) It's okay.
Yes, everybody is entertained by their childishness [Blowing raspberry.]
But it is a restaurant, and we're here to serve food.
That looks good.
[Crash.]
Oops.
You know what? These guys can't cook! Hmm.
We gotta figure a better way to do the lasagna.
We got too many people saying it's overcooked.
You think we should cook it less? The food that comes out from the kitchen looks terrible.
What'd he say? It wasn't cooked.
It's raw.
Can't win 'em all.
It's embarrassing.
It looks like nobody cares.
You sure you don't like raw chicken? Here is their issue-- Jim and Jeff are lazy.
All right, I'm going to the car.
Wake me up when it's over.
Lazy is an understatement.
The twins' highest priority is doing as little work as possible.
(Jim) There's something that we're doing wrong, and I'm not sure what it is, but the financial situation hit the pooper-- we're broke.
Oops.
Uh, pink is never a good color.
I haven't paid them for a few months.
We need help.
If things don't change, I would say the doors will close quickly.
Hello? No, the phone's not working again.
Fingers crossed that Chef Ramsay's gonna help us.
"Capri, Italian dining since 1963.
" Closed since 1963? My God.
Hideous.
What am I doing? Hello? Hi there.
How are you? Pretty good.
I'm Jeff.
Good to see you.
Good to see you.
Likewise.
Uh, it looks shut from outside.
Uh, yeah, we're not open yet.
Oh, you're not open yet? No.
When do you open? Uh, 4:00.
Dinner only? Yeah.
And you're the owner? Yeah, my brother and I are.
Okay, great.
Would you like to meet my brother? Uh, yes, please.
What's his name? Jim.
Jim.
And you're Jeff.
Yep.
My God, look at this place.
Okay Okay.
(Jim) It's fun to play jokes on people.
In the twin union book, you gotta mess with people.
Hey, how's it going? Jeff, is your brother not available? No, I'm Jim.
No, come on.
No, I'm his brother.
You're kidding me.
No, I am.
Seriously.
I am serious.
Jeff, go get Jim.
Come on, don't--listen, I've got work to do.
Please.
Hold on.
Hold on.
Hold on, I'll get him.
What is this, the comedy store? Bloody hell, look at them.
Are you kidding me? Come on, guys.
Jeff and Jim.
Yes.
Correct.
Jeez.
Look at you two.
You are identical.
And you're not dressing like this especially today-- no, no, we-- we wear this as-- for the restaurant.
This is-- you've even got the same sneakers on.
Pen there, pen there.
I didn't even notice that.
T-shirt there, t-shirt there.
I didn't notice that.
Bit of flour there, bit of flour there.
Yep.
It's quite scary.
Jim Yep.
And Jeff.
Yep.
So who's in charge? He is.
No, uh, basically, I am.
I've worked here longer than he has.
Okay.
Uh, but since 1963, come on.
Oh, no, no, we bought it about 14 years ago.
Okay.
So why aren't you open for lunch? The Capri's never open for lunch, which is good.
I'd rather go on the computer, watch TV, play poker Problem is, for lunch, we'd have to get another whole staff.
Goof off, sit in the sun.
You haven't even tried it? No, I haven't.
No, I'm not ready to jump into the lunch yet.
Okay, but you're open every day for dinner? Wednesday through Sunday.
Say that again? (Both) Wednesday through Sunday.
What's wrong with Monday, Tuesday? So help me understand this.
Okay, right.
So you're actually closed longer than you're open.
Yeah.
Really? Mm-hmm.
Okay, well, thanks for updating me.
I'm gonna sit down and, uh, eat.
Please, right over here.
Thank you.
Let me get you some water.
I'll get the water.
No, I'll get the water.
Jeez.
Seriously? Are these menus from 1963 as well? No, they're getting old.
I know, we have to get-- you're kidding me.
But look at that.
Is this a joke? That's not.
You're kidding me.
I can't believe they're-- they're falling apart.
You can't even read that, it's so dirty.
First impressions.
Wow.
Okay, give me five minutes to have a read of the menu Okay.
Go ahead.
And I'll--I'll catch up with you guys later, yeah? Okay.
Holy crap.
(Jim) I don't know what Chef Ramsay expected, but it's not a chichi place.
I'm not a chichi kind of guy.
I'm more down to earth.
Hello.
Oh, hello.
I'm Colleen.
I'm your server today.
Okay.
Nice to see you.
Colleen, how long have you been here? Nine and a half years.
[bleep.]
a decade? Yeah.
Seriously, what was the last thing that got changed in here? Oh This is still the same way the original owners had it.
Really? Wallpaper's been up there for 35 years.
Oh, God.
Let's, uh, let's get through the menu, yeah? Let's start off with, uh, meatball sandwich.
I love meatballs.
Who makes them? They come from a company that we order from.
You're kidding me.
No.
You can't even make a meatball? I can.
Okay, let's go for the meatball sandwich, and let's go with the chicken scarpello.
Okay, pizza.
Ooh.
Let's go for the Capri colossal.
You want the big one? Yeah, why not? Okay.
Okay, I'll let you put that order in.
Okay.
Thank you.
You're welcome.
(Jeff) Okay, what do we have to make? Chicken scarpello, meatball sandwich, extra large colossal.
He wants an extra large? Jim, get me an extra large dough.
What does he want? The colossal.
All righty.
So it's not just the menus.
Oh, dear.
Bits of sauce down there.
Crap.
Ugh.
Just disgusting.
Bits of [bleep.]
everywhere.
There's tape on the carpet.
Look at this place.
When was the last time the place was cleaned? Not lately.
How long has this stuff been here? Bloody hell.
Oh.
It's like it's snowing.
Oh, oh, my God.
That's gross, no? Yes.
That's above people's-- that's very--yes.
Jim, two seconds, please? When was the last time this place was cleaned? Uh Have you seen this? No, I did not.
My goodness, me.
Who's responsible for cleaning here? I'm responsible.
I didn't do it.
Have you seen the fans? I do not like to clean.
I hate cleaning.
To me, that's a 4-letter word.
So I'm about to start eating, I give that a little shake, and all of a sudden, the dust just runs down.
Let me wash my hands before I start eating.
What a mess.
You want to microwave these meatballs, please? Okay.
Oh, come on.
Work with me.
Cheese.
Sandwich is ready.
[Bell dings.]
Okay, a meatball sandwich.
Meatball sandwich.
Um Okay, and so they buy the meatballs, they defrost them, and then, has that been microwaved, or Yes.
Thank you.
Oh.
Okay, what else do we have to make? A scarpello.
That's nasty.
When a restaurant can't even bother to make a meatball, that's not a good sign, let me tell you that.
[Loud pounding.]
Someone should tell him the chicken's definitely dead.
[Pounding continues.]
Not again.
What's the matter with these guys? [Grunts.]
[Bell dings.]
Okay.
Oh, my God.
What in the hell is that? The colossal pizza.
Wow.
I mean, it's someone's cleared out the fridge.
Look at it.
It's endless.
It has a little bit of everything, except for anchovies.
[Bleep.]
Ugh, that's dreadful.
Okay, thank you.
Okay.
The crap and the gunk on top of it is just hideous.
He didn't like the pizza? He's not liking anything.
Oops.
Okay, now we have the chicken scarpello.
Oh, wow.
It looks dull.
That's not right.
Ooh.
It smells.
Is that fresh? Um Can you ask him how old the chicken is, please? Oh, that was nasty.
How old is the chicken? I don't know.
When did we get it? Uh, I don't know.
We took it out of the freezer yesterday.
Tell him it's 14 years old.
We took it out of the freezer yesterday.
It's frozen, it is not fresh, 'cause we can't afford to keep fresh meat here all the time, because we don't serve that much.
If he wants to donate money so I can make it fresh, no problem, but otherwise, tough [bleep.]
.
They're not open for lunch, but so far, what I've just experienced, they shouldn't be open for dinner either, he took it out of the freezer yesterday, and doesn't remember when the delivery was.
[bleep.]
Excuse me.
Oh, dear.
Excuse me.
Ugh.
Under the tables, it's littered with gum.
Colleen? Yes? Look at that.
It's everywhere.
Ugh.
[bleep.]
Absolutely disgusting how lazy some people can be.
Let's go on a gum ball rally.
Ugh.
[bleep.]
Oh, God, under there.
Look at the size of the gum under that one.
Oh, look at one at the end.
And the corner.
Oh, my God, look at that one there.
When was the last time the tables were cleaned? Not ever, that I've known of, underneath.
They've never been cleaned underneath? No.
Oh, my God.
One, two, three, four, five.
One, two, three, four, five, six.
Six, seven, eight, nine, ten.
Every frickin' table Has gum underneath of it.
Has gum underneath.
Mm.
No.
Don't say that.
Come on, stop crying.
[bleep.]
grow up, you [bleep.]
.
[bleep.]
you.
Uh, Jim, Jeff.
Comin'.
I'm really nervous.
Oh, dear.
Dear, oh, dear, oh, dear.
I'm afraid of what Chef Ramsay has to say.
(Gordon) Honestly, you seem like nice guys, but that was painful.
The general feel of the place is disgusting.
I can tell how much you don't care, you just stand there with your foot on the booth.
Can you get your dirty feet off your own booths? Have a look at this.
Every table is littered with stale disgusting gum.
We just--we never looked underneath the table.
Didn't have the time? Busy for lunch? No.
Open seven days a week? Not.
The meatball sandwich-- disgusting.
The chicken was turning, and then the colossal, caked with crap.
Were they canned mushrooms on top? Yeah.
Canned olives? Mm-hmm.
Soggy and tasteless.
Where's the pride? I don't know.
Come on, guys.
It's like a joke.
Find a pulse, and get real.
Before we open for dinner tonight, would you mind wiping the lampshades, and can somebody get under the tables and get rid of that [bleep.]
gum? Yeah.
I'm going for lunch.
I'll see you later.
I'm [bleep.]
starving.
Capri classic Italian.
What a joke.
He said our food sucked.
And, uh, that, uh, our restaurant's really filthy.
I didn't think it was that bad.
(Announcer) After sampling the horrendous food That's not right.
And discovering a dining room that hasn't been cleaned in quite some time (Gordon) Oh, God, under there.
Look.
(Announcer) Chef Ramsay has instructed the twins to clean up their restaurant before dinner service.
You do the fans.
I don't want to get on a ladder.
Let's get Darian in here.
I have a staff to do the cleaning.
That's why I'm considered the boss, and they are someone that works with me--for me.
Get in here, now.
We don't have a lot of time.
We have to turn everything over.
We got an hour before we're supposed to open.
(Announcer) After the staff takes over the cleaning of the dining room, Capri opens for dinner (Woman) Hello.
And Chef Ramsay arrives The door shakes.
To see the twins in action.
I've never seen a kitchen like this before.
I mean, this place is littered with crap.
What's that there? Co2 for the beer.
Look at those shelves.
I mean, that's grime.
That's like 14 years of grime there.
[bleep.]
(Jim) Chef Ramsay was, uh, "oh, there's dust here, there's this.
" It's just like, it's not that bad.
What's in here? Dare I? Vegetables.
That's the vegetables? What's this at the bottom? Uh, that's supposed to be eggplant.
It's what? Eggplant parmesan.
When were they cooked? Last Thursday.
Last Thursday? God almighty.
Look at that.
Oh, feel that.
That's tomato sauce.
Yeah, but feel it.
I know it's-- we just made it today.
Just made it today.
So what's it doing in the [bleep.]
fridge? Hold that.
I know it's hot.
Hold it.
What does hot things do, that are sealed, that goes inside a cold fridge? The sauce goes sour.
I didn't know that.
You didn't know that.
I suggest you spend five minutes sorting out your [bleep.]
first before you start cooking, yeah? Okay.
[bleep.]
(Jim) I should've known better.
He's right, but he's just a pain in the ass about it.
Darian.
Want to go through it real quick? Yeah.
Trash.
(Announcer) With the rotten vegetables thrown away I need an order of wings, please.
And the orders pouring in, Jim and Jeff get back to cooking Darian, order of green beans, please.
Got it.
And begin to send food out of the kitchen.
Make sure they say a prayer before they start eating that.
Okay, the chicken.
(Announcer) But the diners are less than impressed.
Okay.
They sent this back.
(Jim) They didn't like it? They said that he can't eat it.
What was this? Okay.
And a pile of mush.
Big pile of mush.
Is anyone tasting anything, seasoning, tasting? Every time a dish came back, it was like losing a customer, and, uh, it hurts.
What was wrong with it? It's too floury and not enough sauce.
(Jeff) It makes me feel like a loser.
I do really feel like a loser right now.
(Gordon) Jeff, you okay? What's wrong? I'm just frustrated.
I'm--I'm working on it.
Just Get outside, get some fresh air.
What's the matter? Just It was a failure.
[Cries.]
Just You can't give up like that.
I'm not trying to, just It's not going right.
I need to see what I've got to work with before I can start looking at any form of change.
You have to bounce back, huh? I'm working on it, I really am.
Jeff, you've got to.
Okay.
Come on.
Okay.
Let's go, come on.
Let's go.
Okay, okay.
Chef Ramsay's, like, "you gotta pull yourself together, get back in there and get through the night.
" How we doing? (Man) We're doing well, sir.
(Announcer) Thanks to Chef Ramsay's encouragement, Jeff jumps back into dinner service Okay, here we go.
And tries to help his brother Jim get the kitchen back on track Keep it up, Jim.
You're doing a good job.
But unfortunately, he only makes matters worse.
Jim, what have you done to those? (Jim) I don't know what happened to those.
I-I really don't.
You defrosted them in the bag? I think they were defrosted in the bag, and I-- Jeff? Yeah.
The chicken tenders, what did you do to them to defrost them? I put it, uh, on the steam table.
You defrosted them in the steam table from frozen? Yeah.
Oh, my God.
Not what you're supposed to do? No.
Frozen food needs to be defrosted naturally.
Right.
Give me the bag.
Where's the bag? Pass the-- [bleep.]
Oh, God almighty.
We can't serve them.
You'll [bleep.]
Kill somebody.
Jim, talk to me.
What am I supposed to say? It's a mistake.
It's a lethal mistake.
(Man) It's really bad.
It that what I ate at lunchtime? Yeah.
Oh, [bleep.]
.
This is gross.
That's horrible.
It's disgusting.
I've been feeling a little bit crap all afternoon.
What are you two doing? I [bleep.]
up.
"I [bleep.]
up.
" Well, what do you want me to say? I want you to step up to the plate and be a man.
I screwed up.
You haven't told anyone yet.
(Jim) He was just being a jerk.
He was an ass.
I am so tired of him just pushing and pushing.
Grow some balls and take it off the menu.
I've had enough.
I'm so pissed! I can only take so much before I fight back.
(Jeff) Jim, Jim, Jim! Out of the way.
(Announcer) It's an hour into dinner service (Gordon) Oh, God almighty.
And Chef Ramsay has just discovered a lethal mistake-- spoiled chicken at Capri.
You'll [bleep.]
kill somebody.
What am I supposed to say? Take it off the [bleep.]
menu.
(Jeff) Jim, Jim.
(Jim) Out of the way.
Ladies and gentlemen, due to certain circumstance, we have no chicken tonight.
Oh My apology to everyone here.
If you just want to have what you're eating now and leave, I understand fully, and I apologize.
Hey, there may have been a more subtle way of doing that.
Get out of my way.
[bleep.]
is the matter with you? When we canceled all our chicken orders, we got screwed.
Will you stop acting like a baby? Oh, blow it out your [bleep.]
.
Excuse me? You heard it.
Hey, need diaper changing? I'll give you something-- is it that time of night? Is there a little poo-poo in your pants? He's the baby.
He's the one that's whining over everything.
I don't need to hear this crap.
(Gordon) Jim, why do you have to behave like this? I'm not gonna get yelled at.
You're walking around like a big baby, and I'm just asking you to grow up a little bit, show a little bit of respect for what you're trying to cook.
[bleep.]
off.
Oh, my God.
You big, wet noodle.
Do you want a blanket and a bottle? Do you need one? Upside the head? Jim, stop it, please.
(Gordon) Oh, my God.
What a spoiled brat.
[bleep.]
you.
Jim, shut up, please.
You're not helping the cause.
Oh, my God.
Now you're setting yourself on fire.
I hope so.
Oh, yeah.
They don't get their way, they cry, or throw a temper tantrum.
(Gordon) Oh, my God.
To walk into the dining room like that and scream That's what I said-- temper tantrum.
(Darian) There's a part of me that is very satisfied to see the boys finally get what they deserve-- a lesson in humility.
Okay, where are you at now? I don't know! Let me go check on that for you.
Can I pass you this? They've been here since we opened, and they haven't got their food yet.
Jim, some of the tables have been waiting two hours out there.
I know.
Well, you don't even seem to be bothered.
I am bothered.
You know, there's only three tables you served entrees.
Come on, guys, just show a little bit more enthusiasm, surely.
No, it doesn't look good.
Damn it.
This can't be happening.
It's just like a bad nightmare.
Let's drink our wine and go.
Window wants to walk.
Cancel window.
(Colleen) Customers were not happy.
Some got tired of waiting and left.
It was very disappointing.
(Jim) It was a bad night.
Our dishes took longer than usual.
It was just an embarrassing night.
Okay, today could be summed up in one 4-letter word.
Lazy.
I can't even start to help both of you when you're not helping yourselves.
I really need you to do something.
Both of you go through your kitchen, and clean it.
Not your staff.
You.
Both of you.
Got it? (Jeff) Yep.
Good night.
Night.
Get to work.
(Jeff) We were lazy.
Now we're paying for it.
We're failures.
Yay.
What's wrong, Jim? I feel bad.
We are in trouble.
I really don't know if we can fix it.
That's the problem.
Go take a break, Jim.
I gotta clean this.
(Announcer) After the twins spend most of the night cleaning, Chef Ramsay arrives early, and with the help of longtime waitress Colleen and pizza maker Darian, he does something the twins have never done-- open for lunch.
Okay, Darian (Darian) Yes, sir? It's gonna be fast, and it's gonna be furious, but you can do it, okay? I'm game for this.
(Man) How you doin'? Come in and have some lunch.
Thank you.
[Horn honks.]
I would like the lasagna, please.
Pizza, up.
[Bell dings.]
Lasagna up.
[Bell dings.]
Lasagna.
Enjoy.
This is delicious.
Mmm, this is really good.
Yeah? Look at that.
We got a sign twirler.
"Now open for lunch.
" Oh, cool.
What's going on here? Oh, cool.
Oh, wow.
I can't believe this is happening.
Wow.
This is our place? All right, welcome.
(Both) Hi.
Thanks for making it today.
Thank you.
All right, take a seat.
Feeling a bit peckish? Yeah.
Yeah? Let me get you a nice little chopped salad.
[Snorts.]
This is different.
Let's start off with a little chopped salad.
Thank you.
And make sure you save some room for an Italian sausage lasagna and a very simple, um, margherita pizza.
(Both) Thank you.
It's a good pizza.
I like it.
Thank you.
(Gordon) Okay, whilst you two were at home nice and cozy, I got here early this morning with Darian and Colleen.
I think today we put over $300 in the cash register.
Wow.
Yeah.
$300--if you do that that's $1,500.
That's almost our rent, so it's a lot of money.
Talk to me.
I'm just [Coughs.]
Very happy.
Jeff, I had my eyes shut, and that was wrong.
I sat on my butt, being lazy.
You can't have your butt stuck to your bed every morning.
You've gotta get out and--and break the mold.
Message understood, loud and clear? Yep.
Loud and clear.
(Announcer) After finally getting through to the twins about their laziness, Chef Ramsay wants to dig a little deeper.
He has an unorthodox plan that will allow the brothers to work out their issues and their frustrations.
Time to let go of the past, and to embrace the future.
Gloves on.
[Bell dings.]
I'm not gonna be fighting Chef Ramsay, am I? I want to know what's holding you back.
One, two.
Oh, for God's sake.
What is that? Two--what is that? I don't work out.
This is like starting an old car after a year sitting there, it's gonna go [Blows raspberry.]
Fart out a little bit.
Come on.
What pisses you off the most? What is it? Myself.
Why? Huh? 'Cause I'm lazy.
When was the last time you did something I can't remember.
What are you afraid of? Tell me.
Screwing up.
Damn it.
It's just screwing up.
I've done it all my life.
I'm a failure.
You're not a failure.
Yes, I am.
You are not.
We all make mistakes in life.
Embrace change.
Are you keen to make this business work? Yeah.
It's time.
I'm ready to move on, to make a success out of this.
Okay, last ten.
Let's go.
And again.
And again.
Come on, come on.
Hit it.
Stop kissing it, come on.
Come on.
And again.
Ready to change? Yes.
Good man.
Yeah.
Get the [bleep.]
out of here.
I know I'm gonna put behind me all the laziness, and look towards the future and the successes that are coming.
Jeff, let's go.
Good, good, nice.
(Jeff) It feels good to just let out a whole bunch of [bleep.]
that I've been hanging on to.
Nice, nice, nice.
Take a breather.
Good, wow.
What does this restaurant mean for you? A life, a career.
And you think that by sitting on your lazy ass all day long and turning up halfway through the day is gonna make it work? You need to commit.
Good.
You, in here.
Let's go.
I don't want any head shots, just one round, and tell each other it's time to work.
Let's go.
[Bell dings.]
We can work together.
We can work together.
And we can be successful.
We just gotta talk to each other, not keep anything inside.
Yeah.
Five, four, three, two, one.
[Bell dings.]
And stop.
Well done.
Give him a hug.
(Jim) Boxing each other, uh, was a good exercise, 'cause it-- it cleared the air, and it showed me that it's time for me to work hard for the business for both of us.
(Gordon) Okay, good.
It's time for change.
Got it? Got it.
Are you ready? Ready.
Good.
Get cleaned up, and meet me back at the restaurant.
(Announcer) Satisfied that the twins are ready to make some changes within themselves Okay, how are you feeling? (Both) Good.
Chef Ramsay now wants to focus on something else that needs a major change-- the food.
When was the last time you made a meatball? Probably five years ago.
Okay, and why did you stop? It was easier.
Lazy! Oops.
Let's make a meatball together.
Okay.
It's been a long time since we've made meatballs, but I'm ready to do this.
I am a professional.
Right.
Ground beef, season, yeah, salt and pepper, garlic, handful of chili flakes.
(Jeff) Chef Ramsay is a magician in the kitchen.
Oh, you just add this and this and this, and it's just like Jeff (Jeff) Yes? (Gordon) How big do you like your balls? Uh, pretty good size, I mean, you know Golf ball size? What? All right, have a little taste.
What did you think? It's good.
I like it a lot.
Can you do that? Yes.
Can you do that if he needs help? Yes.
Homemade meatballs.
Homemade meatballs.
Yes.
The difference is night and day.
Homemade! Homemade.
Can't hear you.
Homemade! Can't hear you.
It's homemade meatballs! Get outside and shout it in the [bleep.]
street.
Homemade meatballs! Tell them in the neighborhood.
We have homemade meatballs! I can't hear you.
We have homemade meatballs! Finally.
Stop, we have homemade meatballs! [Horn honks.]
We have homemade meatballs! Everybody, we have homemade meatballs! (Announcer) Faced with a restaurant that hasn't been touched since 1963, Chef Ramsay and his team work overnight to give this restaurant one of the biggest makeovers in Kitchen Nightmare's history.
Right, good morning.
(All) Good morning.
You are in for a big shock.
Are you ready to see the new Capri? (All) Yes.
Good.
On the count of three-- one, two--don't peek Three.
(Jeff) Oh, wow.
Oh, my God.
(Jim) Wow.
This is nice.
Just have a look.
We have brought the Capri from 1963, fast forward it, transformed it to 2011.
That's beautiful.
Look at it.
Cool, hip.
(Jim) Oh, man.
This place is gonna be hoppin'.
This is nice.
Oh, wow.
Gone is the carpet that was stuck together with tape.
You have the most amazing reclaimed woods lining the walls.
Look it.
Yeah, that's right.
We had to put you on the wall as well.
Colleen, what do you think? It's Isn't it amazing? It's amazing.
We got rid of those hideous green booths.
You have the most amazing tailor-made, cut pews as benches from your local church.
Oh, wow.
Sit down in the pew.
Are you happy? Yeah.
Like a pig in [bleep.]
.
Yeah! Whoo-hoo.
It's great.
Colleen.
Yes, sir? Come forward, darling, and bring those menus from the pocket there.
Oh, my goodness.
Gone are the dirty plastic menus.
Look it.
Designed on what your kitchen is capable of producing.
So now it's time to stop ignoring the business, and run the business.
Okay.
Yeah? I get nervous when you don't talk.
Huh? He's-- he's totally stunned.
Come on.
Just amazing.
It really is.
I've never heard you this quiet.
I don't have anything-- what's the matter? Just amazing.
I'm in shock.
I never thought it could look so different.
This is beyond what I could ever think could happen.
It's amazing.
Wow.
We're moving up, and it's exciting.
It's a second chance on life.
This is gonna be the coolest place in Eagle Rock now.
Exactly that.
(Gordon) Right.
Come through, please.
Look at this stuff.
Oh, my God.
Let's start off with meatballs al forno, yes? What are they? (Both) Homemade meatballs! Homemade meatballs.
Okay, sellers for the table, welcome an Italian chopped salad.
(Jeff) Yay.
For me, the hallmark-- the pizza.
The margherita.
Classic eggplant parm pie.
Delicious, and just gives a completely different twist.
Now entrees-- baked meat lasagna.
One of my favorites, yeah.
Mmm.
Baked herb chicken with fingerling potatoes and a white wine sauce.
Jim? I like it, a lot.
That's Jeff.
It's cool.
I'm Jeff.
That's Jim.
[bleep.]
Right, a little taste? Yes.
Jump in.
All right.
Oh, the broccoli is so good.
The food looks unbelievable, and it even tastes better.
It's excellent.
The eggplant is amazing.
(Jim) I'm starting to get full already, and I haven't tasted half the stuff.
[Burps.]
Excuse me.
(Jeff) Welcome! Put you right over here, please.
(Announcer) Word of Capri's relaunch has spread through Eagle Rock (Jeff) We have a new menu.
We have great salads and appetizers to start with.
And the dining room fills up quickly with customers eager to try the new menu.
(Woman) You wanna do the Mac and cheese? Boneless chicken wings.
I'll go grab that and come back.
(Woman) Thank you.
All right, let's go.
Here you go, Jim.
Medium margherita pizza and a baked chicken.
Okay.
And I want you to call it out like a chef/owner.
Okay, I got two-- what is that? Pot-potato skins, two wings.
Yes, sir.
How you doin', Jim? I'm nervous, but I have to believe that I am in charge, and I know what I'm doing.
[Exhales sharply.]
Own it, own it, own it, own it, yeah? Yeah.
Gonna leak from the top, buddy.
(Announcer) In spite of Jim's nerves Table five is ready.
Pick it up, please! Food is quickly making its way out to the diners.
Not hot enough.
Perhaps a little too quickly.
[bleep.]
me.
Listen, guys.
Guys, the chicken's not hot enough, especially inside there.
Get it in the oven, get the pan hot first.
Jim I think was starting to really get a little panicky.
Jim, give me a time on the chicken, please.
I-I-I got the chicken in--in the-- what's in the pan and stuff, it's heating up.
Jim, bounce back.
Yep.
It's not a race.
Customers will wait for good food.
Hot food in the window.
I'm dragging the meatballs.
Here's spaghetti meatball.
Yeah.
Is that how I showed you to plate a [bleep.]
spaghetti meatball? No.
It looks like someone [bleep.]
on my plate.
Damn it, Jim.
It's like, come on.
It's so easy.
Just on.
And you're more than capable of doing that, I'm telling you.
It's not rocket science.
[Bleep.]
you can't even grate [bleep.]
cheese.
No, no.
Stop panicking, and focus! I'm panicking right now, 'cause we want to get food out quick.
[bleep.]
But it's like, hey, don't screw this up.
Uh (Announcer) It's an hour into service And Jim is struggling to keep up with the orders.
Jim, how much longer on my table four? It's coming up right now.
Unfortunately, a relaunch that had such promise They--did you really? I did not see them.
Yes.
(Announcer) Looks like it's slipping away.
Your chicken's coming also.
Jim, look at me.
What table number is that for? you cutting it right now? I got a mushroom and a meat lover.
Put it right up.
Okay.
This is going to 16.
They haven't even got their appetizers.
Oh, for [bleep.]
sake.
God darn it.
Oh, come on.
Come in, you.
Come here, both of you.
I need you for 30 seconds, out of all this [bleep.]
.
(Jeff) Oh, [bleep.]
.
Oh, man, we're doing this again.
I thought we got through this.
Please don't let this be the end.
No, no, no, no, no, no.
[bleep.]
that.
(Announcer) It's relaunch night at Capri, and with the kitchen backed up Jim, give me a time on the chicken, please.
The chicken in--in the-- what's in the pan and stuff, it's heating up.
And diners waiting over an hour for food Come here, both of you.
Chef Ramsay has seen enough.
No, no, no, no.
[bleep.]
that.
Look at me.
Look at me.
Right now you're making yourselves look stupid.
Right.
It's a big night tonight.
Yes.
And you're pissing it up.
Yes.
So please listen to me, you have to command your kitchen.
Yes.
You have to work together.
But it's not a race.
The customers are gonna wait for good food.
Stop panicking, and focus, okay? Yes.
Come on! Chef Ramsay is like, "what the [bleep.]
is this? How could" And I go, ugh.
We slip back into our old ways of doing it, and it's like, you gotta change.
This is a new Capri.
I need an order of garlic knots and pepperoni and cheese.
Yes, sir! Go help him.
I'll take care of this.
Got it.
(Jim) It's time that I grew up.
It's time that I start working as a man and not as a butthead.
Sausage and bean.
Put some cheese on it.
I put beans on this, right? Yeah--oregano.
Oregano.
Okay, Jim, now we're getting a system.
Conviction, yes? Yep.
What's next? Good.
I got hot food up here.
Please serve it.
Once we started hitting our rhythm, it was great.
'Cause things were going out.
Excuse me.
We settled down, and we got it zooming along.
How we doing? So good.
The meatballs are our favorite thing.
This is really good, though.
It's delicious.
This is made from scratch, you can tell.
(Jeff) This is so amazing.
It's been one hell of a roller coaster ride, but we've learned a lot from Chef Ramsay, and he's left us with a lot of inspiration and hope.
I can see that we will make it if we keep doing what we're doing.
(Gordon) Jim, Jeff, you've come a long way.
It's been a tough journey.
Yes.
And in order for this place to continue functioning, you both must work at it.
Yes.
Don't clutter.
Yes.
Show up early.
Yes.
Lazy is a 4-letter word.
Yes.
Good.
God bless you both.
Thank you so much.
Okay? Yeah, thank you very much.
Good luck.
We've went through a lot to get-- you know, to get the nightmare into a-a dream.
It's still a learning process, but the future looks really good.
The Capri is gonna work.
Good luck.
God, honestly, I'm never gonna forget the twins in Eagle Rock, let me tell you that.
Thank you.
Good night.
Thank you very much.
Jeez.
Yes.
Wow.
That was hard.
I mean, really hard, but I now really believe that both Jim and Jeff and their little restaurant can become a huge tourist attraction here in Eagle Rock.
Now come on-- who doesn't love a pizza and a show? Oh That was hard.
Man.
(Announcer) Just one month after Chef Ramsay's departure Can I take a picture of you two with Jen? You sure can.
The twins kept their promise, and opened for lunch.
It's excellent.
It's really good.
The new food and décor have made Capri a hot spot in Eagle Rock.
Come back again, we're gonna keep this going now.
This has been a life-changing experience.
Thank you very much, Chef Ramsay, for what you did for us.
Jim: I think it's gonna work.
Jeff: It's gonna work.
By the way, we have homemade meatballs! Yeah! (male announcer) Next time on kitchen nightmares Chef Ramsay heads across the bayou where the current owners have alienated the community.
That's just terrible.
This husband and wife team seems to be only focused on the bottom line.
We're looking for financial rewards in this business.
Chef Ramsay faces the most deluded owners he's ever yet.
Restaurants don't run like this.
Disagree.
I disagree with that also.
(announcer) will they change their ways? We are talked down to.
You are not a [bleep.]
restaurateur.
(announcer) find out next time on Kitchen Nightmares.
[Crash.]
Right from the very beginning, Gordon finds out he has double trouble on his hands.
Oh, my God.
They're messy Make sure they say a prayer before they start eating that.
They're lazy When's the last time this place was cleaned? What a mess.
I hate cleaning.
To me, that's a 4-letter word.
They're loud You sure you don't like raw chicken? (Announcer) And they're emotional.
I didn't think it was that bad.
And this all adds up to a recipe for disaster.
Will you stop acting like a baby? Oh, blow it out your [bleep.]
.
Excuse me? You heard it.
Hey, need diaper changing? Shut up! (Announcer) Will Chef Ramsay be able to get through to Jim and Jeff? Right now you're making yourself look stupid.
(Announcer) Or is this set of twins the beyond saving? It's a mistake.
It's a lethal mistake.
We can't serve them.
You'll [bleep.]
kill somebody.
I screwed up.
What do you want me to say now? [Aggressive surf music.]
(Announcer) Nestled in the middle of the up-and-coming neighborhood of Eagle Rock, California, is Capri, an Italian restaurant which is owned by the Thiel twins.
Hi, I'm Jeff.
Hi--Jeff.
I'm Jeff.
No, I'm Jeff.
You're Jim.
I'm Jim.
And (Both) We're the owners of the Capri Italian restaurant.
Good evening, Capri, Jim speaking.
(Jim) How we got into the restaurant business is we used to come here all the time, and we loved the place, so we said, "we'll buy it.
" (Jeff) The feeling was, it's like, dude, free pizza? All right.
Yeah, yeah.
Word, word, uh-huh.
Team Capri.
The twins are like two overgrown boys.
Jeffy's getting larger.
Let's play cymbals.
They're just kind of immature.
Oh, I shouldn't have you do the chicken fillets.
[Burps.]
Excuse me.
They're just doing what they know, and it's not working.
Ta-da! Sorry.
Are you okay? I'm sorry.
(Woman) It's okay.
Yes, everybody is entertained by their childishness [Blowing raspberry.]
But it is a restaurant, and we're here to serve food.
That looks good.
[Crash.]
Oops.
You know what? These guys can't cook! Hmm.
We gotta figure a better way to do the lasagna.
We got too many people saying it's overcooked.
You think we should cook it less? The food that comes out from the kitchen looks terrible.
What'd he say? It wasn't cooked.
It's raw.
Can't win 'em all.
It's embarrassing.
It looks like nobody cares.
You sure you don't like raw chicken? Here is their issue-- Jim and Jeff are lazy.
All right, I'm going to the car.
Wake me up when it's over.
Lazy is an understatement.
The twins' highest priority is doing as little work as possible.
(Jim) There's something that we're doing wrong, and I'm not sure what it is, but the financial situation hit the pooper-- we're broke.
Oops.
Uh, pink is never a good color.
I haven't paid them for a few months.
We need help.
If things don't change, I would say the doors will close quickly.
Hello? No, the phone's not working again.
Fingers crossed that Chef Ramsay's gonna help us.
"Capri, Italian dining since 1963.
" Closed since 1963? My God.
Hideous.
What am I doing? Hello? Hi there.
How are you? Pretty good.
I'm Jeff.
Good to see you.
Good to see you.
Likewise.
Uh, it looks shut from outside.
Uh, yeah, we're not open yet.
Oh, you're not open yet? No.
When do you open? Uh, 4:00.
Dinner only? Yeah.
And you're the owner? Yeah, my brother and I are.
Okay, great.
Would you like to meet my brother? Uh, yes, please.
What's his name? Jim.
Jim.
And you're Jeff.
Yep.
My God, look at this place.
Okay Okay.
(Jim) It's fun to play jokes on people.
In the twin union book, you gotta mess with people.
Hey, how's it going? Jeff, is your brother not available? No, I'm Jim.
No, come on.
No, I'm his brother.
You're kidding me.
No, I am.
Seriously.
I am serious.
Jeff, go get Jim.
Come on, don't--listen, I've got work to do.
Please.
Hold on.
Hold on.
Hold on, I'll get him.
What is this, the comedy store? Bloody hell, look at them.
Are you kidding me? Come on, guys.
Jeff and Jim.
Yes.
Correct.
Jeez.
Look at you two.
You are identical.
And you're not dressing like this especially today-- no, no, we-- we wear this as-- for the restaurant.
This is-- you've even got the same sneakers on.
Pen there, pen there.
I didn't even notice that.
T-shirt there, t-shirt there.
I didn't notice that.
Bit of flour there, bit of flour there.
Yep.
It's quite scary.
Jim Yep.
And Jeff.
Yep.
So who's in charge? He is.
No, uh, basically, I am.
I've worked here longer than he has.
Okay.
Uh, but since 1963, come on.
Oh, no, no, we bought it about 14 years ago.
Okay.
So why aren't you open for lunch? The Capri's never open for lunch, which is good.
I'd rather go on the computer, watch TV, play poker Problem is, for lunch, we'd have to get another whole staff.
Goof off, sit in the sun.
You haven't even tried it? No, I haven't.
No, I'm not ready to jump into the lunch yet.
Okay, but you're open every day for dinner? Wednesday through Sunday.
Say that again? (Both) Wednesday through Sunday.
What's wrong with Monday, Tuesday? So help me understand this.
Okay, right.
So you're actually closed longer than you're open.
Yeah.
Really? Mm-hmm.
Okay, well, thanks for updating me.
I'm gonna sit down and, uh, eat.
Please, right over here.
Thank you.
Let me get you some water.
I'll get the water.
No, I'll get the water.
Jeez.
Seriously? Are these menus from 1963 as well? No, they're getting old.
I know, we have to get-- you're kidding me.
But look at that.
Is this a joke? That's not.
You're kidding me.
I can't believe they're-- they're falling apart.
You can't even read that, it's so dirty.
First impressions.
Wow.
Okay, give me five minutes to have a read of the menu Okay.
Go ahead.
And I'll--I'll catch up with you guys later, yeah? Okay.
Holy crap.
(Jim) I don't know what Chef Ramsay expected, but it's not a chichi place.
I'm not a chichi kind of guy.
I'm more down to earth.
Hello.
Oh, hello.
I'm Colleen.
I'm your server today.
Okay.
Nice to see you.
Colleen, how long have you been here? Nine and a half years.
[bleep.]
a decade? Yeah.
Seriously, what was the last thing that got changed in here? Oh This is still the same way the original owners had it.
Really? Wallpaper's been up there for 35 years.
Oh, God.
Let's, uh, let's get through the menu, yeah? Let's start off with, uh, meatball sandwich.
I love meatballs.
Who makes them? They come from a company that we order from.
You're kidding me.
No.
You can't even make a meatball? I can.
Okay, let's go for the meatball sandwich, and let's go with the chicken scarpello.
Okay, pizza.
Ooh.
Let's go for the Capri colossal.
You want the big one? Yeah, why not? Okay.
Okay, I'll let you put that order in.
Okay.
Thank you.
You're welcome.
(Jeff) Okay, what do we have to make? Chicken scarpello, meatball sandwich, extra large colossal.
He wants an extra large? Jim, get me an extra large dough.
What does he want? The colossal.
All righty.
So it's not just the menus.
Oh, dear.
Bits of sauce down there.
Crap.
Ugh.
Just disgusting.
Bits of [bleep.]
everywhere.
There's tape on the carpet.
Look at this place.
When was the last time the place was cleaned? Not lately.
How long has this stuff been here? Bloody hell.
Oh.
It's like it's snowing.
Oh, oh, my God.
That's gross, no? Yes.
That's above people's-- that's very--yes.
Jim, two seconds, please? When was the last time this place was cleaned? Uh Have you seen this? No, I did not.
My goodness, me.
Who's responsible for cleaning here? I'm responsible.
I didn't do it.
Have you seen the fans? I do not like to clean.
I hate cleaning.
To me, that's a 4-letter word.
So I'm about to start eating, I give that a little shake, and all of a sudden, the dust just runs down.
Let me wash my hands before I start eating.
What a mess.
You want to microwave these meatballs, please? Okay.
Oh, come on.
Work with me.
Cheese.
Sandwich is ready.
[Bell dings.]
Okay, a meatball sandwich.
Meatball sandwich.
Um Okay, and so they buy the meatballs, they defrost them, and then, has that been microwaved, or Yes.
Thank you.
Oh.
Okay, what else do we have to make? A scarpello.
That's nasty.
When a restaurant can't even bother to make a meatball, that's not a good sign, let me tell you that.
[Loud pounding.]
Someone should tell him the chicken's definitely dead.
[Pounding continues.]
Not again.
What's the matter with these guys? [Grunts.]
[Bell dings.]
Okay.
Oh, my God.
What in the hell is that? The colossal pizza.
Wow.
I mean, it's someone's cleared out the fridge.
Look at it.
It's endless.
It has a little bit of everything, except for anchovies.
[Bleep.]
Ugh, that's dreadful.
Okay, thank you.
Okay.
The crap and the gunk on top of it is just hideous.
He didn't like the pizza? He's not liking anything.
Oops.
Okay, now we have the chicken scarpello.
Oh, wow.
It looks dull.
That's not right.
Ooh.
It smells.
Is that fresh? Um Can you ask him how old the chicken is, please? Oh, that was nasty.
How old is the chicken? I don't know.
When did we get it? Uh, I don't know.
We took it out of the freezer yesterday.
Tell him it's 14 years old.
We took it out of the freezer yesterday.
It's frozen, it is not fresh, 'cause we can't afford to keep fresh meat here all the time, because we don't serve that much.
If he wants to donate money so I can make it fresh, no problem, but otherwise, tough [bleep.]
.
They're not open for lunch, but so far, what I've just experienced, they shouldn't be open for dinner either, he took it out of the freezer yesterday, and doesn't remember when the delivery was.
[bleep.]
Excuse me.
Oh, dear.
Excuse me.
Ugh.
Under the tables, it's littered with gum.
Colleen? Yes? Look at that.
It's everywhere.
Ugh.
[bleep.]
Absolutely disgusting how lazy some people can be.
Let's go on a gum ball rally.
Ugh.
[bleep.]
Oh, God, under there.
Look at the size of the gum under that one.
Oh, look at one at the end.
And the corner.
Oh, my God, look at that one there.
When was the last time the tables were cleaned? Not ever, that I've known of, underneath.
They've never been cleaned underneath? No.
Oh, my God.
One, two, three, four, five.
One, two, three, four, five, six.
Six, seven, eight, nine, ten.
Every frickin' table Has gum underneath of it.
Has gum underneath.
Mm.
No.
Don't say that.
Come on, stop crying.
[bleep.]
grow up, you [bleep.]
.
[bleep.]
you.
Uh, Jim, Jeff.
Comin'.
I'm really nervous.
Oh, dear.
Dear, oh, dear, oh, dear.
I'm afraid of what Chef Ramsay has to say.
(Gordon) Honestly, you seem like nice guys, but that was painful.
The general feel of the place is disgusting.
I can tell how much you don't care, you just stand there with your foot on the booth.
Can you get your dirty feet off your own booths? Have a look at this.
Every table is littered with stale disgusting gum.
We just--we never looked underneath the table.
Didn't have the time? Busy for lunch? No.
Open seven days a week? Not.
The meatball sandwich-- disgusting.
The chicken was turning, and then the colossal, caked with crap.
Were they canned mushrooms on top? Yeah.
Canned olives? Mm-hmm.
Soggy and tasteless.
Where's the pride? I don't know.
Come on, guys.
It's like a joke.
Find a pulse, and get real.
Before we open for dinner tonight, would you mind wiping the lampshades, and can somebody get under the tables and get rid of that [bleep.]
gum? Yeah.
I'm going for lunch.
I'll see you later.
I'm [bleep.]
starving.
Capri classic Italian.
What a joke.
He said our food sucked.
And, uh, that, uh, our restaurant's really filthy.
I didn't think it was that bad.
(Announcer) After sampling the horrendous food That's not right.
And discovering a dining room that hasn't been cleaned in quite some time (Gordon) Oh, God, under there.
Look.
(Announcer) Chef Ramsay has instructed the twins to clean up their restaurant before dinner service.
You do the fans.
I don't want to get on a ladder.
Let's get Darian in here.
I have a staff to do the cleaning.
That's why I'm considered the boss, and they are someone that works with me--for me.
Get in here, now.
We don't have a lot of time.
We have to turn everything over.
We got an hour before we're supposed to open.
(Announcer) After the staff takes over the cleaning of the dining room, Capri opens for dinner (Woman) Hello.
And Chef Ramsay arrives The door shakes.
To see the twins in action.
I've never seen a kitchen like this before.
I mean, this place is littered with crap.
What's that there? Co2 for the beer.
Look at those shelves.
I mean, that's grime.
That's like 14 years of grime there.
[bleep.]
(Jim) Chef Ramsay was, uh, "oh, there's dust here, there's this.
" It's just like, it's not that bad.
What's in here? Dare I? Vegetables.
That's the vegetables? What's this at the bottom? Uh, that's supposed to be eggplant.
It's what? Eggplant parmesan.
When were they cooked? Last Thursday.
Last Thursday? God almighty.
Look at that.
Oh, feel that.
That's tomato sauce.
Yeah, but feel it.
I know it's-- we just made it today.
Just made it today.
So what's it doing in the [bleep.]
fridge? Hold that.
I know it's hot.
Hold it.
What does hot things do, that are sealed, that goes inside a cold fridge? The sauce goes sour.
I didn't know that.
You didn't know that.
I suggest you spend five minutes sorting out your [bleep.]
first before you start cooking, yeah? Okay.
[bleep.]
(Jim) I should've known better.
He's right, but he's just a pain in the ass about it.
Darian.
Want to go through it real quick? Yeah.
Trash.
(Announcer) With the rotten vegetables thrown away I need an order of wings, please.
And the orders pouring in, Jim and Jeff get back to cooking Darian, order of green beans, please.
Got it.
And begin to send food out of the kitchen.
Make sure they say a prayer before they start eating that.
Okay, the chicken.
(Announcer) But the diners are less than impressed.
Okay.
They sent this back.
(Jim) They didn't like it? They said that he can't eat it.
What was this? Okay.
And a pile of mush.
Big pile of mush.
Is anyone tasting anything, seasoning, tasting? Every time a dish came back, it was like losing a customer, and, uh, it hurts.
What was wrong with it? It's too floury and not enough sauce.
(Jeff) It makes me feel like a loser.
I do really feel like a loser right now.
(Gordon) Jeff, you okay? What's wrong? I'm just frustrated.
I'm--I'm working on it.
Just Get outside, get some fresh air.
What's the matter? Just It was a failure.
[Cries.]
Just You can't give up like that.
I'm not trying to, just It's not going right.
I need to see what I've got to work with before I can start looking at any form of change.
You have to bounce back, huh? I'm working on it, I really am.
Jeff, you've got to.
Okay.
Come on.
Okay.
Let's go, come on.
Let's go.
Okay, okay.
Chef Ramsay's, like, "you gotta pull yourself together, get back in there and get through the night.
" How we doing? (Man) We're doing well, sir.
(Announcer) Thanks to Chef Ramsay's encouragement, Jeff jumps back into dinner service Okay, here we go.
And tries to help his brother Jim get the kitchen back on track Keep it up, Jim.
You're doing a good job.
But unfortunately, he only makes matters worse.
Jim, what have you done to those? (Jim) I don't know what happened to those.
I-I really don't.
You defrosted them in the bag? I think they were defrosted in the bag, and I-- Jeff? Yeah.
The chicken tenders, what did you do to them to defrost them? I put it, uh, on the steam table.
You defrosted them in the steam table from frozen? Yeah.
Oh, my God.
Not what you're supposed to do? No.
Frozen food needs to be defrosted naturally.
Right.
Give me the bag.
Where's the bag? Pass the-- [bleep.]
Oh, God almighty.
We can't serve them.
You'll [bleep.]
Kill somebody.
Jim, talk to me.
What am I supposed to say? It's a mistake.
It's a lethal mistake.
(Man) It's really bad.
It that what I ate at lunchtime? Yeah.
Oh, [bleep.]
.
This is gross.
That's horrible.
It's disgusting.
I've been feeling a little bit crap all afternoon.
What are you two doing? I [bleep.]
up.
"I [bleep.]
up.
" Well, what do you want me to say? I want you to step up to the plate and be a man.
I screwed up.
You haven't told anyone yet.
(Jim) He was just being a jerk.
He was an ass.
I am so tired of him just pushing and pushing.
Grow some balls and take it off the menu.
I've had enough.
I'm so pissed! I can only take so much before I fight back.
(Jeff) Jim, Jim, Jim! Out of the way.
(Announcer) It's an hour into dinner service (Gordon) Oh, God almighty.
And Chef Ramsay has just discovered a lethal mistake-- spoiled chicken at Capri.
You'll [bleep.]
kill somebody.
What am I supposed to say? Take it off the [bleep.]
menu.
(Jeff) Jim, Jim.
(Jim) Out of the way.
Ladies and gentlemen, due to certain circumstance, we have no chicken tonight.
Oh My apology to everyone here.
If you just want to have what you're eating now and leave, I understand fully, and I apologize.
Hey, there may have been a more subtle way of doing that.
Get out of my way.
[bleep.]
is the matter with you? When we canceled all our chicken orders, we got screwed.
Will you stop acting like a baby? Oh, blow it out your [bleep.]
.
Excuse me? You heard it.
Hey, need diaper changing? I'll give you something-- is it that time of night? Is there a little poo-poo in your pants? He's the baby.
He's the one that's whining over everything.
I don't need to hear this crap.
(Gordon) Jim, why do you have to behave like this? I'm not gonna get yelled at.
You're walking around like a big baby, and I'm just asking you to grow up a little bit, show a little bit of respect for what you're trying to cook.
[bleep.]
off.
Oh, my God.
You big, wet noodle.
Do you want a blanket and a bottle? Do you need one? Upside the head? Jim, stop it, please.
(Gordon) Oh, my God.
What a spoiled brat.
[bleep.]
you.
Jim, shut up, please.
You're not helping the cause.
Oh, my God.
Now you're setting yourself on fire.
I hope so.
Oh, yeah.
They don't get their way, they cry, or throw a temper tantrum.
(Gordon) Oh, my God.
To walk into the dining room like that and scream That's what I said-- temper tantrum.
(Darian) There's a part of me that is very satisfied to see the boys finally get what they deserve-- a lesson in humility.
Okay, where are you at now? I don't know! Let me go check on that for you.
Can I pass you this? They've been here since we opened, and they haven't got their food yet.
Jim, some of the tables have been waiting two hours out there.
I know.
Well, you don't even seem to be bothered.
I am bothered.
You know, there's only three tables you served entrees.
Come on, guys, just show a little bit more enthusiasm, surely.
No, it doesn't look good.
Damn it.
This can't be happening.
It's just like a bad nightmare.
Let's drink our wine and go.
Window wants to walk.
Cancel window.
(Colleen) Customers were not happy.
Some got tired of waiting and left.
It was very disappointing.
(Jim) It was a bad night.
Our dishes took longer than usual.
It was just an embarrassing night.
Okay, today could be summed up in one 4-letter word.
Lazy.
I can't even start to help both of you when you're not helping yourselves.
I really need you to do something.
Both of you go through your kitchen, and clean it.
Not your staff.
You.
Both of you.
Got it? (Jeff) Yep.
Good night.
Night.
Get to work.
(Jeff) We were lazy.
Now we're paying for it.
We're failures.
Yay.
What's wrong, Jim? I feel bad.
We are in trouble.
I really don't know if we can fix it.
That's the problem.
Go take a break, Jim.
I gotta clean this.
(Announcer) After the twins spend most of the night cleaning, Chef Ramsay arrives early, and with the help of longtime waitress Colleen and pizza maker Darian, he does something the twins have never done-- open for lunch.
Okay, Darian (Darian) Yes, sir? It's gonna be fast, and it's gonna be furious, but you can do it, okay? I'm game for this.
(Man) How you doin'? Come in and have some lunch.
Thank you.
[Horn honks.]
I would like the lasagna, please.
Pizza, up.
[Bell dings.]
Lasagna up.
[Bell dings.]
Lasagna.
Enjoy.
This is delicious.
Mmm, this is really good.
Yeah? Look at that.
We got a sign twirler.
"Now open for lunch.
" Oh, cool.
What's going on here? Oh, cool.
Oh, wow.
I can't believe this is happening.
Wow.
This is our place? All right, welcome.
(Both) Hi.
Thanks for making it today.
Thank you.
All right, take a seat.
Feeling a bit peckish? Yeah.
Yeah? Let me get you a nice little chopped salad.
[Snorts.]
This is different.
Let's start off with a little chopped salad.
Thank you.
And make sure you save some room for an Italian sausage lasagna and a very simple, um, margherita pizza.
(Both) Thank you.
It's a good pizza.
I like it.
Thank you.
(Gordon) Okay, whilst you two were at home nice and cozy, I got here early this morning with Darian and Colleen.
I think today we put over $300 in the cash register.
Wow.
Yeah.
$300--if you do that that's $1,500.
That's almost our rent, so it's a lot of money.
Talk to me.
I'm just [Coughs.]
Very happy.
Jeff, I had my eyes shut, and that was wrong.
I sat on my butt, being lazy.
You can't have your butt stuck to your bed every morning.
You've gotta get out and--and break the mold.
Message understood, loud and clear? Yep.
Loud and clear.
(Announcer) After finally getting through to the twins about their laziness, Chef Ramsay wants to dig a little deeper.
He has an unorthodox plan that will allow the brothers to work out their issues and their frustrations.
Time to let go of the past, and to embrace the future.
Gloves on.
[Bell dings.]
I'm not gonna be fighting Chef Ramsay, am I? I want to know what's holding you back.
One, two.
Oh, for God's sake.
What is that? Two--what is that? I don't work out.
This is like starting an old car after a year sitting there, it's gonna go [Blows raspberry.]
Fart out a little bit.
Come on.
What pisses you off the most? What is it? Myself.
Why? Huh? 'Cause I'm lazy.
When was the last time you did something I can't remember.
What are you afraid of? Tell me.
Screwing up.
Damn it.
It's just screwing up.
I've done it all my life.
I'm a failure.
You're not a failure.
Yes, I am.
You are not.
We all make mistakes in life.
Embrace change.
Are you keen to make this business work? Yeah.
It's time.
I'm ready to move on, to make a success out of this.
Okay, last ten.
Let's go.
And again.
And again.
Come on, come on.
Hit it.
Stop kissing it, come on.
Come on.
And again.
Ready to change? Yes.
Good man.
Yeah.
Get the [bleep.]
out of here.
I know I'm gonna put behind me all the laziness, and look towards the future and the successes that are coming.
Jeff, let's go.
Good, good, nice.
(Jeff) It feels good to just let out a whole bunch of [bleep.]
that I've been hanging on to.
Nice, nice, nice.
Take a breather.
Good, wow.
What does this restaurant mean for you? A life, a career.
And you think that by sitting on your lazy ass all day long and turning up halfway through the day is gonna make it work? You need to commit.
Good.
You, in here.
Let's go.
I don't want any head shots, just one round, and tell each other it's time to work.
Let's go.
[Bell dings.]
We can work together.
We can work together.
And we can be successful.
We just gotta talk to each other, not keep anything inside.
Yeah.
Five, four, three, two, one.
[Bell dings.]
And stop.
Well done.
Give him a hug.
(Jim) Boxing each other, uh, was a good exercise, 'cause it-- it cleared the air, and it showed me that it's time for me to work hard for the business for both of us.
(Gordon) Okay, good.
It's time for change.
Got it? Got it.
Are you ready? Ready.
Good.
Get cleaned up, and meet me back at the restaurant.
(Announcer) Satisfied that the twins are ready to make some changes within themselves Okay, how are you feeling? (Both) Good.
Chef Ramsay now wants to focus on something else that needs a major change-- the food.
When was the last time you made a meatball? Probably five years ago.
Okay, and why did you stop? It was easier.
Lazy! Oops.
Let's make a meatball together.
Okay.
It's been a long time since we've made meatballs, but I'm ready to do this.
I am a professional.
Right.
Ground beef, season, yeah, salt and pepper, garlic, handful of chili flakes.
(Jeff) Chef Ramsay is a magician in the kitchen.
Oh, you just add this and this and this, and it's just like Jeff (Jeff) Yes? (Gordon) How big do you like your balls? Uh, pretty good size, I mean, you know Golf ball size? What? All right, have a little taste.
What did you think? It's good.
I like it a lot.
Can you do that? Yes.
Can you do that if he needs help? Yes.
Homemade meatballs.
Homemade meatballs.
Yes.
The difference is night and day.
Homemade! Homemade.
Can't hear you.
Homemade! Can't hear you.
It's homemade meatballs! Get outside and shout it in the [bleep.]
street.
Homemade meatballs! Tell them in the neighborhood.
We have homemade meatballs! I can't hear you.
We have homemade meatballs! Finally.
Stop, we have homemade meatballs! [Horn honks.]
We have homemade meatballs! Everybody, we have homemade meatballs! (Announcer) Faced with a restaurant that hasn't been touched since 1963, Chef Ramsay and his team work overnight to give this restaurant one of the biggest makeovers in Kitchen Nightmare's history.
Right, good morning.
(All) Good morning.
You are in for a big shock.
Are you ready to see the new Capri? (All) Yes.
Good.
On the count of three-- one, two--don't peek Three.
(Jeff) Oh, wow.
Oh, my God.
(Jim) Wow.
This is nice.
Just have a look.
We have brought the Capri from 1963, fast forward it, transformed it to 2011.
That's beautiful.
Look at it.
Cool, hip.
(Jim) Oh, man.
This place is gonna be hoppin'.
This is nice.
Oh, wow.
Gone is the carpet that was stuck together with tape.
You have the most amazing reclaimed woods lining the walls.
Look it.
Yeah, that's right.
We had to put you on the wall as well.
Colleen, what do you think? It's Isn't it amazing? It's amazing.
We got rid of those hideous green booths.
You have the most amazing tailor-made, cut pews as benches from your local church.
Oh, wow.
Sit down in the pew.
Are you happy? Yeah.
Like a pig in [bleep.]
.
Yeah! Whoo-hoo.
It's great.
Colleen.
Yes, sir? Come forward, darling, and bring those menus from the pocket there.
Oh, my goodness.
Gone are the dirty plastic menus.
Look it.
Designed on what your kitchen is capable of producing.
So now it's time to stop ignoring the business, and run the business.
Okay.
Yeah? I get nervous when you don't talk.
Huh? He's-- he's totally stunned.
Come on.
Just amazing.
It really is.
I've never heard you this quiet.
I don't have anything-- what's the matter? Just amazing.
I'm in shock.
I never thought it could look so different.
This is beyond what I could ever think could happen.
It's amazing.
Wow.
We're moving up, and it's exciting.
It's a second chance on life.
This is gonna be the coolest place in Eagle Rock now.
Exactly that.
(Gordon) Right.
Come through, please.
Look at this stuff.
Oh, my God.
Let's start off with meatballs al forno, yes? What are they? (Both) Homemade meatballs! Homemade meatballs.
Okay, sellers for the table, welcome an Italian chopped salad.
(Jeff) Yay.
For me, the hallmark-- the pizza.
The margherita.
Classic eggplant parm pie.
Delicious, and just gives a completely different twist.
Now entrees-- baked meat lasagna.
One of my favorites, yeah.
Mmm.
Baked herb chicken with fingerling potatoes and a white wine sauce.
Jim? I like it, a lot.
That's Jeff.
It's cool.
I'm Jeff.
That's Jim.
[bleep.]
Right, a little taste? Yes.
Jump in.
All right.
Oh, the broccoli is so good.
The food looks unbelievable, and it even tastes better.
It's excellent.
The eggplant is amazing.
(Jim) I'm starting to get full already, and I haven't tasted half the stuff.
[Burps.]
Excuse me.
(Jeff) Welcome! Put you right over here, please.
(Announcer) Word of Capri's relaunch has spread through Eagle Rock (Jeff) We have a new menu.
We have great salads and appetizers to start with.
And the dining room fills up quickly with customers eager to try the new menu.
(Woman) You wanna do the Mac and cheese? Boneless chicken wings.
I'll go grab that and come back.
(Woman) Thank you.
All right, let's go.
Here you go, Jim.
Medium margherita pizza and a baked chicken.
Okay.
And I want you to call it out like a chef/owner.
Okay, I got two-- what is that? Pot-potato skins, two wings.
Yes, sir.
How you doin', Jim? I'm nervous, but I have to believe that I am in charge, and I know what I'm doing.
[Exhales sharply.]
Own it, own it, own it, own it, yeah? Yeah.
Gonna leak from the top, buddy.
(Announcer) In spite of Jim's nerves Table five is ready.
Pick it up, please! Food is quickly making its way out to the diners.
Not hot enough.
Perhaps a little too quickly.
[bleep.]
me.
Listen, guys.
Guys, the chicken's not hot enough, especially inside there.
Get it in the oven, get the pan hot first.
Jim I think was starting to really get a little panicky.
Jim, give me a time on the chicken, please.
I-I-I got the chicken in--in the-- what's in the pan and stuff, it's heating up.
Jim, bounce back.
Yep.
It's not a race.
Customers will wait for good food.
Hot food in the window.
I'm dragging the meatballs.
Here's spaghetti meatball.
Yeah.
Is that how I showed you to plate a [bleep.]
spaghetti meatball? No.
It looks like someone [bleep.]
on my plate.
Damn it, Jim.
It's like, come on.
It's so easy.
Just on.
And you're more than capable of doing that, I'm telling you.
It's not rocket science.
[Bleep.]
you can't even grate [bleep.]
cheese.
No, no.
Stop panicking, and focus! I'm panicking right now, 'cause we want to get food out quick.
[bleep.]
But it's like, hey, don't screw this up.
Uh (Announcer) It's an hour into service And Jim is struggling to keep up with the orders.
Jim, how much longer on my table four? It's coming up right now.
Unfortunately, a relaunch that had such promise They--did you really? I did not see them.
Yes.
(Announcer) Looks like it's slipping away.
Your chicken's coming also.
Jim, look at me.
What table number is that for? you cutting it right now? I got a mushroom and a meat lover.
Put it right up.
Okay.
This is going to 16.
They haven't even got their appetizers.
Oh, for [bleep.]
sake.
God darn it.
Oh, come on.
Come in, you.
Come here, both of you.
I need you for 30 seconds, out of all this [bleep.]
.
(Jeff) Oh, [bleep.]
.
Oh, man, we're doing this again.
I thought we got through this.
Please don't let this be the end.
No, no, no, no, no, no.
[bleep.]
that.
(Announcer) It's relaunch night at Capri, and with the kitchen backed up Jim, give me a time on the chicken, please.
The chicken in--in the-- what's in the pan and stuff, it's heating up.
And diners waiting over an hour for food Come here, both of you.
Chef Ramsay has seen enough.
No, no, no, no.
[bleep.]
that.
Look at me.
Look at me.
Right now you're making yourselves look stupid.
Right.
It's a big night tonight.
Yes.
And you're pissing it up.
Yes.
So please listen to me, you have to command your kitchen.
Yes.
You have to work together.
But it's not a race.
The customers are gonna wait for good food.
Stop panicking, and focus, okay? Yes.
Come on! Chef Ramsay is like, "what the [bleep.]
is this? How could" And I go, ugh.
We slip back into our old ways of doing it, and it's like, you gotta change.
This is a new Capri.
I need an order of garlic knots and pepperoni and cheese.
Yes, sir! Go help him.
I'll take care of this.
Got it.
(Jim) It's time that I grew up.
It's time that I start working as a man and not as a butthead.
Sausage and bean.
Put some cheese on it.
I put beans on this, right? Yeah--oregano.
Oregano.
Okay, Jim, now we're getting a system.
Conviction, yes? Yep.
What's next? Good.
I got hot food up here.
Please serve it.
Once we started hitting our rhythm, it was great.
'Cause things were going out.
Excuse me.
We settled down, and we got it zooming along.
How we doing? So good.
The meatballs are our favorite thing.
This is really good, though.
It's delicious.
This is made from scratch, you can tell.
(Jeff) This is so amazing.
It's been one hell of a roller coaster ride, but we've learned a lot from Chef Ramsay, and he's left us with a lot of inspiration and hope.
I can see that we will make it if we keep doing what we're doing.
(Gordon) Jim, Jeff, you've come a long way.
It's been a tough journey.
Yes.
And in order for this place to continue functioning, you both must work at it.
Yes.
Don't clutter.
Yes.
Show up early.
Yes.
Lazy is a 4-letter word.
Yes.
Good.
God bless you both.
Thank you so much.
Okay? Yeah, thank you very much.
Good luck.
We've went through a lot to get-- you know, to get the nightmare into a-a dream.
It's still a learning process, but the future looks really good.
The Capri is gonna work.
Good luck.
God, honestly, I'm never gonna forget the twins in Eagle Rock, let me tell you that.
Thank you.
Good night.
Thank you very much.
Jeez.
Yes.
Wow.
That was hard.
I mean, really hard, but I now really believe that both Jim and Jeff and their little restaurant can become a huge tourist attraction here in Eagle Rock.
Now come on-- who doesn't love a pizza and a show? Oh That was hard.
Man.
(Announcer) Just one month after Chef Ramsay's departure Can I take a picture of you two with Jen? You sure can.
The twins kept their promise, and opened for lunch.
It's excellent.
It's really good.
The new food and décor have made Capri a hot spot in Eagle Rock.
Come back again, we're gonna keep this going now.
This has been a life-changing experience.
Thank you very much, Chef Ramsay, for what you did for us.
Jim: I think it's gonna work.
Jeff: It's gonna work.
By the way, we have homemade meatballs! Yeah! (male announcer) Next time on kitchen nightmares Chef Ramsay heads across the bayou where the current owners have alienated the community.
That's just terrible.
This husband and wife team seems to be only focused on the bottom line.
We're looking for financial rewards in this business.
Chef Ramsay faces the most deluded owners he's ever yet.
Restaurants don't run like this.
Disagree.
I disagree with that also.
(announcer) will they change their ways? We are talked down to.
You are not a [bleep.]
restaurateur.
(announcer) find out next time on Kitchen Nightmares.