Kitchen Nightmares (2007) s06e13 Episode Script
Yanni's
Tonight, on Kitchen Nightmares Opa! Chef Ramsay makes his first visit to Seattle, Washington.
Am I seeing things? But he doesn't exactly get Look! Look in there! a warm welcome.
What a disaster.
Chef Ramsay is in for a major challenge with a defiant owner I'm not a man that backs down.
who refuses to listen to anyone I've never seen this before! Get outta my kitchen.
even his own family.
Stop the excuses! Let's just go forward.
It was fresh! Do it again! Really! While they constantly blame each other for the restaurant's problems They don't focus.
I'm here every day! the standards have plummeted.
You shouldn't be fucking anywhere near food.
And despite wife Karen seeing all of the problems A lot of our fixes seem to be pretty simplistic.
husband Peter seems blind to it all.
I don't have to change.
They have to change their attitude.
Get ready for an emotional roller coaster as Chef Ramsay attempts to prevent an old-school owner Leave my window now! from destroying his restaurant and his relationship with his family as well.
- I'm done.
- Then we'll go down in flames.
What is that? You're serving rotten food! You could possibly kill them.
- Then wake up! - You wake up! Shut the place down.
Get outta here! That is amazing.
I can't take any more! Thank you, Chef.
Seattle, Washington.
Hey-ah! Known for its great coffee and superior produce.
Just north of the city lies the up and coming neighborhood of Phinney Ridge, home to Yanni's Greek Restaurant run by Peter Agastio and his family.
My dad decided that we should open our own restaurant in 1984.
And in 2007, my dad passed me the torch, gave me the keys to the restaurant.
Tariya.
What do you need? I need another saganaki.
When we first opened, business was a success.
Opa! But now it seems like this neighborhood is changing.
Are we open yet? And, um, now people just don't seem to be coming to Yanni's anymore.
I don't know, guys.
I don't know.
My husband's stuck in the past.
Neighborhood's different.
It's not the neighborhood that's different, it's the attitudes are different.
And he doesn't listen to any of us.
The melitzana dinner had potatoes.
Written here are potatoes.
Don't fucking tell me that next time, okay? You're you just spoiled shit! The only thing he does is yell.
Where's my plates? I need plates! You check it before you serve it! My dad is an absolute control freak Yo! Yo! Ho! and sometimes I can't take his derogatory tone.
Alyse! Let's get going! What, you guys need guidelines? My daughter Alyse is kinda like her dad.
That's fucking ridiculous.
She doesn't take criticism well.
I don't think the man likes garlic.
Well, tell him to get the fuck out of a Greek restaurant! And I think that that's why her and her dad have problems, because they have that same personality.
Back! Why are you crying again? Tariya she can cry in an instant.
Stop crying! She's known for being very emotional.
What now? There was too much cinnamon.
There's nothing she won't cry about.
Now what? Everything was too garlic-y.
My food.
I really can't do this.
Okay, stop it! Sorry.
There's so many things wrong with this restaurant, but the main problem Peter doesn't change.
You know, a lot of our fixes seem to be really pretty simplistic.
Excuse me! Cut the fucking crap! I don't have to change.
They have to change their attitude.
I see things more than you think! I just can't fix everything! Things have gotten so bad that we don't have medical insurance.
We can't pay our bills on time.
The mortgage is always late.
We've hit rock bottom.
Of course it's raining in Seattle.
Before Chef Ramsay heads to the restaurant, owner Peter has requested some time alone with him Hello! How are you, sir? Chef Ramsay.
How are you? Good to see you.
At where else in Seattle, but a coffee shop.
Tell me how it started.
Take me back to the beginning.
We opened in 1984, and it was just me and my dad, and it was very good.
Making money? Making good money.
Yes.
And then 2007, my dad decided that, you know, "it's time for me to pull back.
" - You took over? - Yeah.
You know, he gave me the torch, and unfortunately, our neighborhood have changed.
- A new, young generation moved in - Yeah.
And I think they're afraid to give us a try.
- Right.
- Yeah.
Not good.
How much money are you losing? Between, uh, 8,000 and 10,000.
- A month? - Yeah.
How are you surviving? I mean, do you have money put away? We cut down on staff and everything else, you know? So my wife has to take over the dining room.
Plus, my two daughters work in the restaurant.
What do they do? The one that works in the kitchen with me is Alyse.
Alyse.
And then the other one is a server, Tariya.
Tariya.
How hands-on are you? Um full hands.
I give some responsibility to my wife, but I still feel that I have to look over everybody.
What's the problem? When it comes to business, I don't think they're focused.
- Right.
- You know? - So the devotion is not there.
- Devotion.
- Yeah.
- Do they listen to you? Uh - no.
- No? Not really.
What are you like as a boss? I'm not, uh, strong enough, I think.
- You're not strong enough? - Yeah.
I give in.
Wow, it sounds like all the pressure are on your shoulders.
- I mean, that's - It is on my shoulders.
So what's right with the restaurant? Well, I think we have good product.
So the food's good.
How would you rate out of ten? - If not ten, nine.
- Oh, wow.
That's good.
Nine out of ten is amazing.
I'm gonna finish up my coffee.
Thank you for being open and honest.
I'll see you back at the restaurant.
- Thank you very much.
- Thank you, Peter.
Ooh.
Hello! - Hi! - How are we? I'm very well.
Welcome to Yanni's.
- Thank you.
Good to see you.
- I'm Karen.
- Oh, nice to meet you.
- Nice to meet you.
He's here? No way.
This is Tariya, my eldest daughter.
- Nice to meet you.
- Hi.
Nice to meet you.
Tariya.
Wow, wow, wow.
And this is little sis, right? - Alyse.
- Alyse.
Nice to see you.
Nice to meet you.
Please, take a seat.
I'm really excited to see Chef Ramsay and for him to tell my father, "you're not only taking your restaurant down, but you're bringing your family down with you.
" What I'd like to do is get your perspective and/or insight into Yanni's.
You know, there's no no fun anymore, you know? There's no frills.
Um, things are tight.
Very tight.
You okay? Yeah.
Why are you upset? - Tariya she's very emotional.
- Oh, really? I'm sorry.
It's tough to see my parents struggle when they put so much effort.
And to know that we're struggling just to barely make ends meet, it's hard.
I'm sure it's very hard.
Wow.
How long's it been that bad? - You know, couple years.
- Mm-hmm.
A couple years.
We're trying to figure out what we can do.
It's definitely outdated.
- The food is outdated? - The decor.
The decor is definitely outdated.
I think some of the food is outdated though too.
Some of the food could definitely be presented differently.
Why hasn't it changed? I think, um my husband's very stubborn.
He's that stubborn? - Yes.
- Very.
- Very.
Why though? - He can't just do it - Do it.
Have you mentioned it to him? Have you Yeah, all the time.
- Fights.
Many fights.
- All the time.
Many fights? It's it's virtually impossible.
But he told me he gives in and allows you to do what you want, and he's too easy on you guys.
Too easy? You know, too lax.
- No.
- No? - No.
- Never.
- He's not laid-back? - No! Never.
But he rates the food nine out of ten, and he thinks the family are not pulling their weight.
He's concerned whether his daughters are in or out.
It's hard to be in when you can't have the full support that you deserve.
Or when he never listens to anything you have to say.
He says the opposite in terms that he gives in Well, he's bullshitting.
- Easier.
- Is not.
- That's untrue.
That's untrue.
- Really? - Yeah.
- Absolutely.
That doesn't make sense.
I don't know who you met this morning.
- Yeah.
- Let me go and get him.
Peter? My husband is in total denial of the real issues and why the restaurant is failing.
I need to get to the bottom of this.
I mean, you know, you're telling me one side.
The fact that they don't do enough.
They're telling me they're scared to step up and change 'cause you won't allow change.
I'm always the the the bad guy because I want things to get done right.
You just said to me an hour ago you're the relaxed guy, you're the one that gives in.
But, see, when I raise my voice, I'm a bad guy.
But it's what comes out of your mouth is what's the problem.
You don't know how to speak to people correctly.
Because they're not committed.
They don't focus on the job.
Is that the only problem you have with us? No, I want you to be a leader here.
It's really hard to be a leader - when I am a waitress.
- No, you have to be a leader.
I don't give a fuck.
I want things done in the dining room like they're supposed to be.
And I don't think this gets done.
They're not servers from the neighborhood, they're your daughters.
They're here to do a job! This is a job.
This is my income.
Do you want them out? No, I want 'em to step up.
I can't do everything anymore.
We're right here! You know, I can't do I'm here every day! We've all said we wanna be here.
We're the ones asking for change.
What's the change? Decor.
- Everything.
- The whole restaurant.
Move forward.
Throw away the menu! Start fresh! - Simplify.
- Trust people.
I mean I don't understand why it's such a hard step.
You know, it's hard for me to just give up this place.
We're not asking you to give up.
- We're asking you to change.
- We're asking you to change.
I can't.
Within minutes of his arrival, Chef Ramsay was struck with the negativity - within the family.
- Thank you.
Now he's hoping that he can find something positive in the food.
That's not all the menu, surely, to hell.
- It's a Bible.
- It's an encyclopedia! Five, six pages of menu.
One, two, three, four, five, six, seven, eight, nine specials.
I have told my father to change the menu many, many times.
How do you remember all these? - Most of this hasn't changed, so - Wow.
Oh, dear, oh, dear, oh, dear.
My father is very stubborn, and he needs an englishman to give him a good kick in the ass.
Um, am I seeing things? Pumpkin hummus? - Pumpkin hummus.
- Come on.
Stop.
- Yeah.
- I have been to thousands of restaurants.
I have never, ever seen a pumpkin hummus.
It's not even Halloween.
I'm gonna have to try it.
- Okay.
- After that how could I not take mousakas - Very good.
- if I'm in a Greek restaurant? - Okay.
- And the house gyro.
- Okay.
- Thank you, darling.
Pumpkin hummus? This is his order.
Pumpkin hummus, side house gyro and a side mousakas.
Whatever the Chef wants.
The decor is hideous.
It does feel like you're back in the '80s.
That ceiling, honestly.
It's like a kid's bedroom.
Wow.
Pumpkin hummus.
Hummus coming up.
Here's your hummus.
Don't make it too oily.
This is the pumpkin hummus.
Wow, look at this baby.
Whose recipe is this? - This is Peter's.
- Right.
Would you join me? See, that does not make sense.
I don't like the combination.
And the garlic in there Mm, well, the garlic is a lot.
- Oh, my God.
- Garlic's a lot.
- Fuck.
- Really, really garlicy.
Wow.
- You want me to take that back? - Oh, yes.
It was a great shame.
- Here.
- Thank you, dear.
Well, one thing's for sure let's get that right there will never be a problem with vampires here, let me tell you.
I mean, that is hideous.
Not a fan of the pumpkin hummus, and he says it was really too garlicy.
I don't put much garlic, people complain there's not enough garlic.
I put a little extra garlic, it's too much garlic.
Like, what it's a no-win situation.
Why are you crying? I don't know.
Keep your head up.
I'm giving him the mousakas.
There are some things on the menu that I beg my dad to get off because I don't personally like them.
But there's a lot of things on our menu that I think are the best, like the mousakas.
I would say that's a ten out of ten.
Wow.
Look at this baby.
- All right, mousakas.
- Lovely.
Look at that.
And that's, uh, freshly baked in the oven? - Yes.
- Nice.
- Thank you.
- You're welcome.
Looks nice.
Pretty weird.
The meat is very sweet, and yet, the eggplant is very bitter.
The eggplant is undercooked.
He's picking it apart.
Greasy as anything at the bottom.
A huge pool of grease.
I love mousakas, but that is miles off.
Mousakas mou-suck! Karen, um Yes? This mousakas was just so greasy.
So that is a big letdown.
Yes, I'll let Alyse know.
She'll be disappointed.
Not as disappointed as me.
Wow.
Wow.
Wow.
Any more bad news? - Okay - Oh, my God.
Mousakas too oily.
He doesn't like it.
I can't make marinara without oil.
He thinks the mousakas is greasy? Come on.
That's ridiculous.
I think sometimes the sauce, though the red sauce is a little greasy.
I mean, you can see the oil.
You want to go sit with him? You want to go sit with him and chitchat how to fucking criticize my food? Get out of my kitchen! Just please, please.
I don't need your criticism.
Out of the kitchen.
Nice, nice, nice, nice.
Right now, I'm just fucking pissed.
What now? Everything, you know it's outdated.
It's oily.
It sucks! Stop crying! I need a house gyro a la carte.
I got it.
- Out.
- I don't want to go out there.
Out, out, out! Okay Okay.
So - the house gyro.
- Mm-hmm.
Thank you.
You're welcome.
Tariya.
- Yes, Chef? - You okay? - Mm-hmm.
- Yeah? You sure? Mm-hmm.
Come on.
Oh, God, she's crying over there.
- It's tough.
- I know it's tough.
I'm sorry.
Trust me, the only thing so far that's got a nine out of ten is the pita bread.
The other food's miles away.
And as well as it may hurt, I am so sorry, but I'm only here for one reason, and that's to get this place fixed.
I know.
I'm Okay? I hope you enjoy this one.
So do I.
Thank you.
What is in there? Come on.
Seriously? It looks like a plateful of puke.
Look at it.
What a mess.
Karen, two seconds? - Um, all that sauce on there.
- Mm-hmm.
- That's not normal, is it? - Oh, yes, yes.
- Really? - Yeah.
When was the last time you tasted this? Um, I've I've had it.
I don't really like it.
You walk through the door, and you see the decor dated.
I didn't think the food would be beyond dated.
All right, I'll take it back.
- Thank you.
Wow.
- You're welcome.
He says our food is dated.
The decor is dated.
Our food is dated.
What the hell does that mean, "dated"? Old-school cooking, Peter.
Dated! Fucking amazing.
It's fucking amazing.
- He didn't like anything.
- Oh, my God.
Fuck.
He doesn't like nothing? The pita was good.
How 'bout mashed potatoes? Does he like that? No, they'd be too salty.
This is going to be the longest night of my life.
Peter needs to hear these things because the restaurant needs to change.
- Can you ask him to come out, please? - Sure.
Maybe Chef can get through to him, because we can't.
Listen, you told me when we first met that your food was nine out of ten.
- I think so.
- Peter But this is the authentic food.
Authentic food? Let me tell you, that is not authentic Greek food.
Pumpkin hummus hideous! There are some things that work with pumpkin.
Hummus is not one of them.
And the gyro whose idea was it to macerate everything with the sauce in there? What is that? It's something we've had for years.
There was, like, a liter of sauce.
I mean, you say it was bad.
- I don't think it's bad.
- Okay.
The mousakas? I mean, it was so sweet, greasy.
Eggplant undercooked, so it had that bitter aftertaste the eggplant at the bottom.
Undercooked? When it's completely white in the center, it's not cooked long enough.
I disagree.
If it's not white you're talking you want it black? - You want it burnt? - I'm not asking you to take it personal.
- I'm not.
- Take it professionally.
- I am.
- You can give me attitude.
- Do whatever you want.
- I don't have an attitude.
But if you want me to come in and blow smoke up your ass and tell you it was delicious, yeah, I'm not the one.
Peter, you've not thought about changing stuff? These are foods I grew up with.
What am I supposed to change? You've gotta take your head out of the clouds and get into the 21st century.
I mean, you don't even realize how much damage you're causing yourself and your family.
It's gotta stop.
I need some fresh air.
I'm gonna be back for service.
I want to see how this place functions.
I don't think it can be as depressing as what I've just experienced.
I can still taste that fucking garlic.
That was embarrassing.
I'm not gonna crumble because one person says - that our food is crap.
- Shut up! I'm not even talking to you.
Stop crying! You're just afraid to get rid of the old menu.
What do you do with the customers that drive all the way to come here and enjoy something that they've had for the last 30 years? Old ways are not working.
If you're going to survive, you have to change.
I can't let go of some things.
I mean, we've invested everything into this place.
I'm not willing to throw it away because you can't change a menu.
- Tariya, it's up! - Corner! Move, move, move.
It's dinner service at Yanni's, and while Chef Ramsay knows there are real issues - with the food - Alyse.
You guys supposed to go put the fucking food up there.
I haven't even looked at the new tickets yet.
This is a two-part.
Tonight, his main focus will be on how the kitchen operates.
Alyse.
This is gonna burn.
Then I'll kick your ass.
They're not burning.
Alyse.
Why is this here? I want the first ticket out.
I didn't make it.
You did.
Don't tell me that next time, okay? Enough with this.
I don't need to baby-sit anybody here.
Time to grow up.
How's that tiro/spano? Alyse, I want you to read the tickets because these guys are missing food.
Know your job, damn it! My dad can bark orders, but you're not helping me by just, you know, bombarding me with everything I'm doing wrong.
Wow.
How's everything so far? This is all gristle.
Gristle? So, unhappy with the pork? I just bent your fork.
All right.
I will be right back.
All right, dinner coming back.
It's full of gristle.
It bent the fork.
And he says that the orzo's overcooked.
Come on, you know, it's like the end of the brizola.
What do you expect? Come on! He said it was.
I just want - Leave my window now! - Okay Don't yell at me when I'm pissed.
Get the lamb out now.
Want me to take it back? With customers having the same disappointing experience as he had at lunch Damn.
What happened? Everything was just bad.
Oh, my God.
Chef Ramsay decides to begin his inspection of the walk-in.
What a mess.
No dates, labels.
It's sticky, it stinks, and it's disgusting.
How old is this stuff? Ugh.
Disgusting.
What is that? Raw meat next to cooked meat.
Seriously? What the hell? What is in here? You're kidding me.
A chicken.
Oh, my God.
Poor bastard bird.
Wow.
Alyse, put some food out.
What is this? - Alyse! - What? Why are you guys leaving this? I want you guys just right here.
I am.
You just told me to kick food out.
- Do you have something to kick out? - No! Because you're saying "go, go, go," and the lamb's not even ready.
- Lamb is ready.
- What is that? Just smell that for me.
Just smell it.
It's not food.
It's not food.
It's not food? We're not serving that.
It's got fucking mold on top.
It's moldy.
- What is that? That lamb? - That's boiled beef.
- Boiled beef? - Yeah.
But just smell that.
Peter, just smell it.
Alyse, just two seconds, please.
- Just smell that.
- Uh-huh.
What is that smell, to you? - Um, it's bad.
- It's bad? What about the mold on top? I'm I'm not using that one.
I'm using this fresh one.
- If you're not using that - So that, - it needs to be thrown in the garbage.
- Shit.
Wow.
What's that? It's chicken that we use for our Oh, my God, just touch that.
I mean, how? The stickiness of that Alyse.
Alyse.
What? Wha I-I don't know what to say.
Just touch that.
Just touch it.
Uh-huh.
It's sticky.
- Alyse.
- Yeah? It's old.
I'm not even using this.
I don't know, it's old.
That's the second thing you're telling me you're not even using it.
What about the dangers of it even just being in here? Okay.
It's garbage.
Karen, two seconds, please.
This is in the fridge.
Peter, how long has it been in here? Uh, probably four or five days.
That doesn't go like that after four or five days.
Come on.
- Four or five weeks.
- We don't even no way, we don't keep food longer than that.
So beef stew with mold on top.
Have you touched that chicken? That was the fat of the beef.
Don't you dare.
Don't you fucking dare.
- I've - That wasn't fat.
This chicken is multicolored, sticky, and you're saying it's four days.
I don't know how long it's been in there.
You don't know? I need you, you, and you outside.
- What about - Let me just show you one more thing.
Opa! The flaming cheese.
What the fuck is this? - It's just old chicken.
- Old chicken.
Another old but we're not using that, are we? No.
So why is it here? We it's 86'd.
Do you know what really fucking pisses me off? It's that no one's caring.
There's so many things wrong.
And yet, everybody's in denial.
Let me just show you something here.
I don't want to do this anymore.
This is so embarrassing.
He's really gonna blast us like that? Okay, well, hello? Look at the refrigerator.
I mean, shit, why do we keep stuff - that needs to be thrown away? - I don't know.
It needs to be thrown away, but I'm not the only responsible one.
I've never seen this before! Every fucking fridge is full of fresh stuff and old stuff.
Unfortunately, the old stuff's tainting the fresh stuff, so what you think is fresh is no longer fresh.
And those poor bastards out there are eating this.
- Can I? - No, you can't.
I'm not gonna let you cook anymore.
Yeah, that's right.
You want to continue cooking? You think it's funny, do you? No, Alyse, if anyone can walk past rotten food in a fridge and continue cooking fresh, you shouldn't be fucking anywhere near food! And then, when I hear, "oh, I've never seen that before," then open your fucking eyes! I just don't believe this.
You know, what happened to "check things"? I don't know what happened.
What the fuck is this? Do you guys like this shit to drink? Don't leave those in there for so long! Look! Look in there! That's embarrassing! But we don't use it.
I can't keep up with everything! I fucking baby-sit you like kids, and you're still shitting on me! I don't need to baby-sit.
If I wanted to baby-sit, I go baby-sit my granddaughter! She's more fun than you guys! What is this? Chef Ramsay's inspection led to some shocking, disgusting discoveries Every fridge is full of fresh stuff and old stuff.
and Peter is pointing the finger at everyone else.
Look! Look in there! I baby-sit you like kids, and you're still shitting on me! If I wanted to baby-sit, I go babysit my granddaughter! She's more fun than you guys! That's just like my father.
You know, pushing the blame onto everybody else and not taking responsibility.
It's frustrating.
I'm sorry, I just want to know, are our tables getting our food? There's no food, Tariya.
Tell the people I'm real sorry.
Whatever they had, it's free.
I'm real sorry.
Just close the line down, man.
I don't give a fuck what you guys do.
We need to shut down the restaurant.
- Why? - We need to shut down the restaurant.
No one's getting food.
Comp them for whatever else they've had.
Okay, just tell Kevin that we're done.
So I'm sorry, but you guys aren't getting your food.
We're having some problems in the kitchen.
And, you know, we hope that you'll come back again.
Drinks are on the house.
Thank you for trying us, and have a good night.
This is not fair.
- I've never seen food like that.
- I'm outta here.
Oh, my God.
You know what? There's no explanation for all that in the refrigerator.
- Okay, you know what, though? - You know? How about a system? A system.
- There has to be - I can't be on top of everybody, Karen.
No, you just need to have them have a system.
You know, how many times do I have to fucking baby-sit these guys? Really? You know what? Your problem is you want to be a babysitter.
You don't want to let them have fucking control of things.
Okay, then fire 'em! Things should be labeled.
Things should be dated.
Things should I mean it's basic.
Basic.
Last night, Chef Ramsay was disgusted and disappointed in the mess he uncovered in the kitchen.
Today, he is hoping that Peter and Alyse are no longer in denial.
Good morning.
Come through, please.
Come over.
Let's sit down over here.
Right, how we feeling? A little shaky.
- A little shaky? - Yes, sir.
You know, with the events that happened last night, I think we're all embarrassed.
We're here to listen to you to show us a new way to do things.
But at the same time, I cannot let go of some of the things that happened last night.
Like what? Give me an example.
The refrigerator back there, it wasn't as bad as I made out? Yes.
What I saw last night was disgusting.
Your refrigeration unit was one of the most disgusting fridges I've ever seen.
You are the owner, and it's about time that you, sir, start taking responsibility for what you're running.
We are about fresh food.
I'm not gonna serve my customers any spoiled food, if I know it's spoiled.
Never.
The food that we served last night, it was fresh.
Yesterday morning, I made this food.
So you cannot tell me that it was sitting in the fucking refrigerator and collecting mold and all that shit.
We don't leave things like that alone.
So you clearly don't know about the spoiled food in the fridge? And do you think I'm gonna serve that? Why is it there? My employees are not as stupid to do that! - Oh, really? - And we get it, and I She just sat there like nothing's wrong.
- I never said nothing is wrong.
- Stood there I said I would never serve that.
I know, but it's our fault, and we make up all these excuses.
Stop the excuses! Let's just go forward.
Yesterday was a disaster.
Disaster! So can we put that in the past and just walk forward? The food that I served to these people yesterday last night it was fresh during the day.
So you can't tell me that.
Let's get real, shall we? Because if you're not gonna listen and you're not gonna take responsibility, - I'm done.
- Oh, God.
I'm out of here.
With Peter refusing to really comprehend the problems of the restaurant The food that I served to these people yesterday, last night, it was fresh during the day.
Chef Ramsay is wondering why he should continue to stay.
- I'm done.
- Oh, God.
Last night, I think that it was reality in our face.
We have dropped the ball.
This is not what we are.
Not what we are.
But it's our fault.
We can't blame anyone.
It's our fault.
We let it happen.
We need to step up and take back the restaurant.
Are you willing to work with us, Chef Ramsay? I mean, do you think that we're savable? I'm trying to.
But when you can't accept the real problems, there's no chance.
I need help for improvement.
Help us.
Show us the way, please.
We love this place.
We live for this place.
My life is this place.
I haven't given up.
But my focus has been gone.
I need your help to pull me back to where I was before.
I think we need to not go back to how we were when we were successful.
We need to move forward and re-invent it.
Yeah, you're right.
Peter, you've gotta let go of the past.
You've got to change.
Even though change is scary, - you need to you need to change.
- Yes.
We have to change our ways.
Yanni's cannot succeed like that anymore.
We cannot stay open like that anymore.
And this is my reality check.
And, Peter, here's another thing.
What I saw last night wasn't pretty.
Peter, you were so negative.
And if Alyse is determined to be in the kitchen, you have to nurture her and support her.
Do you ever tell her she does a good job? Never.
No.
It shows.
I mean, I'm sorry if I yell at you guys before, you know, maybe with no reason and stuff, but the pressure was on.
And, well, I guess I didn't know how to relieve the pressure - or how to fix the pressure.
- You could say that, you know, at the end of the night, when it's all said and done, - Well - instead of calling Chef Ramsay in here to make you say it, you could say it once in a while.
Well, like I say, things are gonna change.
Good.
It will change.
Do you mean that? I do.
I'm not a man that backs down.
I'm not an egomaniac, but I have pride.
- We're moving forward.
- Moving forward.
I really hope that he's willing to change, not only our relationship, but everything.
It's long overdue.
Now that Peter appears to be open-minded, Chef Ramsay has an assignment for the family modifying the major thing that Peter has been most stubborn about Book for you, a novel for you, an encyclopedia for you, and you and I are gonna share.
the menu.
Look at each and every page together and throw out what's not selling.
Get ready to cut out a lot.
I'll be back in five minutes, okay? Feta and olives? No, that's a must.
- Souvlakis? - No.
Chicken skaras? Out.
No, that's not out.
- Seriously? Come on.
- Eight chicken dishes? People come in here, they're used to this menu, and it's like Oh, well, who cares? New people are gonna come! - I don't want to lose this menu.
- New people are gonna come.
No, we're changing.
I mean, this is your time to change.
It's like, walk away from the menu.
Take it out.
How many items is to begin with? - Too many.
- Oh, my God.
I didn't realize it's so many.
I've had this menu for 28 years, but I think it's time for me to listen to others, leave my ego at the door.
I never I just That's the only way for this restaurant to succeed.
Okay, we have to.
Saganaki and fasolia is out.
Okay, chicken skaras? - Off.
- Off.
- Off.
I can't believe that my dad actually let us take a sharpie and cross off all these menu items.
We don't need those saucy beef dishes.
Out.
This is the first time I've seen my dad actually listen to my mom and my sister and I, and not have to take control of the situation.
Wow.
Okay, good.
- That's our menu.
- Oh, wow.
Just that, on one page? And wait a second, are you smiling? - He is! - Look at this! This is weird.
- Wow, and there's no tears in Tariya either.
- I know.
It is the new direction, and we're all committed now as a family to make this happen.
Good, that's given me a lot to work with.
I'll see you later.
- Thank you.
- Thank you.
Yesterday I wanted to kill him.
Now I want to hug him.
With the family recommendations in mind, Chef Ramsay heads to the kitchen to work and perfect the new Yanni's menu while his renovation team overhauls the dining room.
- Good morning.
- Hi.
Good morning.
First of all, how is everybody feeling? Do you have a vomit bucket? - Oh, shit, Tariya! - Tariya, shut up.
Wow.
Oh, boy.
I want all of you to take your blindfolds off.
Oh, wow! Oh, my God.
Oh, my God! Welcome to new Yanni's.
It is stunning! Whoa! - That's it.
- Oh, man.
How beautiful is this restaurant? Oh, my God, it's gorgeous.
When I walked in here, it looked like you hadn't updated since 1984.
Welcome to 2013.
Oh, my God.
- That is so nice.
- Oh, my God! Tariya it's nice to see tears of joy.
Let me tell you, gone is that depressing wall.
Oh, yes.
We've replaced it with an amazing gradient paint job.
- Oh - You know, I love the blue.
I love how it just fades out.
The wine barrels are gone too.
And look, we got rid of that hideous, dated stained glass, and opened it up with wonderful wooden trim.
And the restaurant looks twice as big now.
Oh, God.
Also, I've arranged for a complete delivery of brand new china, courtesy of Niagara China.
- Oh, my God! - Oh, wow.
Oh, you okay, bud? - Come here, bud.
- Oh, my God.
- Come on.
Uhh.
- Oh, man! As we do in my country, let me give you a kiss.
You're the best.
You're the best.
To see my father so happy, it's such a great feeling.
His true emotions showed.
Today marks the greatest day ever at Yanni's Greek Restaurant.
There's one more thing I need to show you.
I think it's gonna really help organize you in a way that you've never been organized.
This is your new POS system.
Oh, my God.
Oh, my God.
This is the POS Lavu System from Zephyr Hardware.
This is unique.
Servers take orders on touch screens, orders go directly into the kitchen.
Wow.
No more trying to figure out what does this say? And this comes with an amazing new app that can be controlled from anywhere, even from home.
It'll tell you what's going, what's not working.
It will tell you what your top-selling dish is.
It will give you a detailed report instantly.
Oh, my God.
This is gonna make this restaurant run seamlessly.
- Wow.
Wow.
- Wow.
This is a new day at Yanni's.
Wow.
Thank Chef Ramsay.
Now that Yanni's decor has been revamped, Chef Ramsay has taken the family's pared-down menu and created fresh, innovative, modern Greek dishes.
We've kept your classics, and we've modernized your approach to the Mediterranean cuisine.
- Dig in and enjoy.
- All right.
Where should I start? I think I had blinders before, thinking my food was great.
But now that Chef Ramsay show us new dishes, I'm ready.
With Peter fully embracing the new direction of the restaurant - Are you ready? - Pumped up, baby! - Pumped up, baby.
- Pumped up! Chef Ramsay spends time teaching Alyse and Peter different techniques in the kitchen.
Just touch that.
The top.
Good.
By doing that, it flattens the skin, okay, which then gives you a nice, solid base.
Chef Ramsay is boosting my confidence so much by teaching me the science behind the dish.
And it's amazing.
Good.
Your plate is exactly the same as my plate.
This is the way you two should be working together, in harmony.
Good evening.
Welcome to the new Yanni's.
At the start of the re-launch service, Peter and Alyse began to battle.
I can call.
I'll call 'em back.
- Call me, then.
Call me.
- Yeah you just told me "wait a minute.
" - Calm down.
- Alyse is expediting.
Listen to her.
But Chef Ramsay's enforcement of a new system got them back in sync.
Alyse, that's what's gonna be up to you, then, to stay strong, making sure that we are staying united as a team.
New ticket.
Rotisserie chicken with potatoes, gyro with potatoes.
Work together, guys.
- I am.
- Eggplant mousakas.
- Yes, I got it.
In there.
- I need it out.
- Good.
- Chef Ramsay is right.
Instead of focusing on the negative, and fighting constantly, pick each other up.
As for the dining room, this may be one of the most successful re-launches ever How's everything tasting so far? It's really, really good.
with customers raving about the food for the entire evening.
Delicious.
All of my customers, they're very happy.
They're all coming back.
Whoo-hoo! Peter and Alyse working in the kitchen, and actually him being happy and proud of my daughter I mean, it's priceless.
Watching all of you work together, it's beautiful.
Thank you for helping our entire family come together.
I am energized for the new Yanni's.
There's no words to thank you enough.
The future for Yanni's restaurant looks great right now.
We won't let you down.
I want to make him proud.
I will serve him the best pumpkin hummus I've ever made.
That was just a joke.
Look after each other.
I'm gonna miss this guy.
Come back! This went from one of the most depressing Kitchen Nightmares ever to one of the most uplifting.
And in a matter of days, this restaurant leaped 30 years, and it's now an excellent Greek restaurant.
And I can't ever remember rooting for a family more than this one.
Wow pumpkin hummus.
What next? In the weeks that followed, Peter adapted to all the changes made by Chef Ramsay.
Father and daughter continue to work well together in the kitchen.
All right, our half chicken? The family is also happy to report that for the first time in a long time, Tariya is doing a lot more smiling than crying.
It's a new, bright day.
I'm not crying.
Next time on Kitchen Nightmares Chef Ramsay, Chef Ramsay.
Chef Ramsay travels to Pittsburgh - Oh, my God.
- and meets Miss Jean, who's also known as Miss Mean.
Look at this shit.
How can somebody mishandle bread? She yells at her staff - Everybody always late.
- Uh-uh.
And the staff yells back.
You told me I could leave my post.
- Bye.
- Can Chef Ramsay save Miss Jean? Stop.
Everybody, stop.
Or has the restaurant gone too far south? It's killing me.
I can't continue doing no more!
Am I seeing things? But he doesn't exactly get Look! Look in there! a warm welcome.
What a disaster.
Chef Ramsay is in for a major challenge with a defiant owner I'm not a man that backs down.
who refuses to listen to anyone I've never seen this before! Get outta my kitchen.
even his own family.
Stop the excuses! Let's just go forward.
It was fresh! Do it again! Really! While they constantly blame each other for the restaurant's problems They don't focus.
I'm here every day! the standards have plummeted.
You shouldn't be fucking anywhere near food.
And despite wife Karen seeing all of the problems A lot of our fixes seem to be pretty simplistic.
husband Peter seems blind to it all.
I don't have to change.
They have to change their attitude.
Get ready for an emotional roller coaster as Chef Ramsay attempts to prevent an old-school owner Leave my window now! from destroying his restaurant and his relationship with his family as well.
- I'm done.
- Then we'll go down in flames.
What is that? You're serving rotten food! You could possibly kill them.
- Then wake up! - You wake up! Shut the place down.
Get outta here! That is amazing.
I can't take any more! Thank you, Chef.
Seattle, Washington.
Hey-ah! Known for its great coffee and superior produce.
Just north of the city lies the up and coming neighborhood of Phinney Ridge, home to Yanni's Greek Restaurant run by Peter Agastio and his family.
My dad decided that we should open our own restaurant in 1984.
And in 2007, my dad passed me the torch, gave me the keys to the restaurant.
Tariya.
What do you need? I need another saganaki.
When we first opened, business was a success.
Opa! But now it seems like this neighborhood is changing.
Are we open yet? And, um, now people just don't seem to be coming to Yanni's anymore.
I don't know, guys.
I don't know.
My husband's stuck in the past.
Neighborhood's different.
It's not the neighborhood that's different, it's the attitudes are different.
And he doesn't listen to any of us.
The melitzana dinner had potatoes.
Written here are potatoes.
Don't fucking tell me that next time, okay? You're you just spoiled shit! The only thing he does is yell.
Where's my plates? I need plates! You check it before you serve it! My dad is an absolute control freak Yo! Yo! Ho! and sometimes I can't take his derogatory tone.
Alyse! Let's get going! What, you guys need guidelines? My daughter Alyse is kinda like her dad.
That's fucking ridiculous.
She doesn't take criticism well.
I don't think the man likes garlic.
Well, tell him to get the fuck out of a Greek restaurant! And I think that that's why her and her dad have problems, because they have that same personality.
Back! Why are you crying again? Tariya she can cry in an instant.
Stop crying! She's known for being very emotional.
What now? There was too much cinnamon.
There's nothing she won't cry about.
Now what? Everything was too garlic-y.
My food.
I really can't do this.
Okay, stop it! Sorry.
There's so many things wrong with this restaurant, but the main problem Peter doesn't change.
You know, a lot of our fixes seem to be really pretty simplistic.
Excuse me! Cut the fucking crap! I don't have to change.
They have to change their attitude.
I see things more than you think! I just can't fix everything! Things have gotten so bad that we don't have medical insurance.
We can't pay our bills on time.
The mortgage is always late.
We've hit rock bottom.
Of course it's raining in Seattle.
Before Chef Ramsay heads to the restaurant, owner Peter has requested some time alone with him Hello! How are you, sir? Chef Ramsay.
How are you? Good to see you.
At where else in Seattle, but a coffee shop.
Tell me how it started.
Take me back to the beginning.
We opened in 1984, and it was just me and my dad, and it was very good.
Making money? Making good money.
Yes.
And then 2007, my dad decided that, you know, "it's time for me to pull back.
" - You took over? - Yeah.
You know, he gave me the torch, and unfortunately, our neighborhood have changed.
- A new, young generation moved in - Yeah.
And I think they're afraid to give us a try.
- Right.
- Yeah.
Not good.
How much money are you losing? Between, uh, 8,000 and 10,000.
- A month? - Yeah.
How are you surviving? I mean, do you have money put away? We cut down on staff and everything else, you know? So my wife has to take over the dining room.
Plus, my two daughters work in the restaurant.
What do they do? The one that works in the kitchen with me is Alyse.
Alyse.
And then the other one is a server, Tariya.
Tariya.
How hands-on are you? Um full hands.
I give some responsibility to my wife, but I still feel that I have to look over everybody.
What's the problem? When it comes to business, I don't think they're focused.
- Right.
- You know? - So the devotion is not there.
- Devotion.
- Yeah.
- Do they listen to you? Uh - no.
- No? Not really.
What are you like as a boss? I'm not, uh, strong enough, I think.
- You're not strong enough? - Yeah.
I give in.
Wow, it sounds like all the pressure are on your shoulders.
- I mean, that's - It is on my shoulders.
So what's right with the restaurant? Well, I think we have good product.
So the food's good.
How would you rate out of ten? - If not ten, nine.
- Oh, wow.
That's good.
Nine out of ten is amazing.
I'm gonna finish up my coffee.
Thank you for being open and honest.
I'll see you back at the restaurant.
- Thank you very much.
- Thank you, Peter.
Ooh.
Hello! - Hi! - How are we? I'm very well.
Welcome to Yanni's.
- Thank you.
Good to see you.
- I'm Karen.
- Oh, nice to meet you.
- Nice to meet you.
He's here? No way.
This is Tariya, my eldest daughter.
- Nice to meet you.
- Hi.
Nice to meet you.
Tariya.
Wow, wow, wow.
And this is little sis, right? - Alyse.
- Alyse.
Nice to see you.
Nice to meet you.
Please, take a seat.
I'm really excited to see Chef Ramsay and for him to tell my father, "you're not only taking your restaurant down, but you're bringing your family down with you.
" What I'd like to do is get your perspective and/or insight into Yanni's.
You know, there's no no fun anymore, you know? There's no frills.
Um, things are tight.
Very tight.
You okay? Yeah.
Why are you upset? - Tariya she's very emotional.
- Oh, really? I'm sorry.
It's tough to see my parents struggle when they put so much effort.
And to know that we're struggling just to barely make ends meet, it's hard.
I'm sure it's very hard.
Wow.
How long's it been that bad? - You know, couple years.
- Mm-hmm.
A couple years.
We're trying to figure out what we can do.
It's definitely outdated.
- The food is outdated? - The decor.
The decor is definitely outdated.
I think some of the food is outdated though too.
Some of the food could definitely be presented differently.
Why hasn't it changed? I think, um my husband's very stubborn.
He's that stubborn? - Yes.
- Very.
- Very.
Why though? - He can't just do it - Do it.
Have you mentioned it to him? Have you Yeah, all the time.
- Fights.
Many fights.
- All the time.
Many fights? It's it's virtually impossible.
But he told me he gives in and allows you to do what you want, and he's too easy on you guys.
Too easy? You know, too lax.
- No.
- No? - No.
- Never.
- He's not laid-back? - No! Never.
But he rates the food nine out of ten, and he thinks the family are not pulling their weight.
He's concerned whether his daughters are in or out.
It's hard to be in when you can't have the full support that you deserve.
Or when he never listens to anything you have to say.
He says the opposite in terms that he gives in Well, he's bullshitting.
- Easier.
- Is not.
- That's untrue.
That's untrue.
- Really? - Yeah.
- Absolutely.
That doesn't make sense.
I don't know who you met this morning.
- Yeah.
- Let me go and get him.
Peter? My husband is in total denial of the real issues and why the restaurant is failing.
I need to get to the bottom of this.
I mean, you know, you're telling me one side.
The fact that they don't do enough.
They're telling me they're scared to step up and change 'cause you won't allow change.
I'm always the the the bad guy because I want things to get done right.
You just said to me an hour ago you're the relaxed guy, you're the one that gives in.
But, see, when I raise my voice, I'm a bad guy.
But it's what comes out of your mouth is what's the problem.
You don't know how to speak to people correctly.
Because they're not committed.
They don't focus on the job.
Is that the only problem you have with us? No, I want you to be a leader here.
It's really hard to be a leader - when I am a waitress.
- No, you have to be a leader.
I don't give a fuck.
I want things done in the dining room like they're supposed to be.
And I don't think this gets done.
They're not servers from the neighborhood, they're your daughters.
They're here to do a job! This is a job.
This is my income.
Do you want them out? No, I want 'em to step up.
I can't do everything anymore.
We're right here! You know, I can't do I'm here every day! We've all said we wanna be here.
We're the ones asking for change.
What's the change? Decor.
- Everything.
- The whole restaurant.
Move forward.
Throw away the menu! Start fresh! - Simplify.
- Trust people.
I mean I don't understand why it's such a hard step.
You know, it's hard for me to just give up this place.
We're not asking you to give up.
- We're asking you to change.
- We're asking you to change.
I can't.
Within minutes of his arrival, Chef Ramsay was struck with the negativity - within the family.
- Thank you.
Now he's hoping that he can find something positive in the food.
That's not all the menu, surely, to hell.
- It's a Bible.
- It's an encyclopedia! Five, six pages of menu.
One, two, three, four, five, six, seven, eight, nine specials.
I have told my father to change the menu many, many times.
How do you remember all these? - Most of this hasn't changed, so - Wow.
Oh, dear, oh, dear, oh, dear.
My father is very stubborn, and he needs an englishman to give him a good kick in the ass.
Um, am I seeing things? Pumpkin hummus? - Pumpkin hummus.
- Come on.
Stop.
- Yeah.
- I have been to thousands of restaurants.
I have never, ever seen a pumpkin hummus.
It's not even Halloween.
I'm gonna have to try it.
- Okay.
- After that how could I not take mousakas - Very good.
- if I'm in a Greek restaurant? - Okay.
- And the house gyro.
- Okay.
- Thank you, darling.
Pumpkin hummus? This is his order.
Pumpkin hummus, side house gyro and a side mousakas.
Whatever the Chef wants.
The decor is hideous.
It does feel like you're back in the '80s.
That ceiling, honestly.
It's like a kid's bedroom.
Wow.
Pumpkin hummus.
Hummus coming up.
Here's your hummus.
Don't make it too oily.
This is the pumpkin hummus.
Wow, look at this baby.
Whose recipe is this? - This is Peter's.
- Right.
Would you join me? See, that does not make sense.
I don't like the combination.
And the garlic in there Mm, well, the garlic is a lot.
- Oh, my God.
- Garlic's a lot.
- Fuck.
- Really, really garlicy.
Wow.
- You want me to take that back? - Oh, yes.
It was a great shame.
- Here.
- Thank you, dear.
Well, one thing's for sure let's get that right there will never be a problem with vampires here, let me tell you.
I mean, that is hideous.
Not a fan of the pumpkin hummus, and he says it was really too garlicy.
I don't put much garlic, people complain there's not enough garlic.
I put a little extra garlic, it's too much garlic.
Like, what it's a no-win situation.
Why are you crying? I don't know.
Keep your head up.
I'm giving him the mousakas.
There are some things on the menu that I beg my dad to get off because I don't personally like them.
But there's a lot of things on our menu that I think are the best, like the mousakas.
I would say that's a ten out of ten.
Wow.
Look at this baby.
- All right, mousakas.
- Lovely.
Look at that.
And that's, uh, freshly baked in the oven? - Yes.
- Nice.
- Thank you.
- You're welcome.
Looks nice.
Pretty weird.
The meat is very sweet, and yet, the eggplant is very bitter.
The eggplant is undercooked.
He's picking it apart.
Greasy as anything at the bottom.
A huge pool of grease.
I love mousakas, but that is miles off.
Mousakas mou-suck! Karen, um Yes? This mousakas was just so greasy.
So that is a big letdown.
Yes, I'll let Alyse know.
She'll be disappointed.
Not as disappointed as me.
Wow.
Wow.
Wow.
Any more bad news? - Okay - Oh, my God.
Mousakas too oily.
He doesn't like it.
I can't make marinara without oil.
He thinks the mousakas is greasy? Come on.
That's ridiculous.
I think sometimes the sauce, though the red sauce is a little greasy.
I mean, you can see the oil.
You want to go sit with him? You want to go sit with him and chitchat how to fucking criticize my food? Get out of my kitchen! Just please, please.
I don't need your criticism.
Out of the kitchen.
Nice, nice, nice, nice.
Right now, I'm just fucking pissed.
What now? Everything, you know it's outdated.
It's oily.
It sucks! Stop crying! I need a house gyro a la carte.
I got it.
- Out.
- I don't want to go out there.
Out, out, out! Okay Okay.
So - the house gyro.
- Mm-hmm.
Thank you.
You're welcome.
Tariya.
- Yes, Chef? - You okay? - Mm-hmm.
- Yeah? You sure? Mm-hmm.
Come on.
Oh, God, she's crying over there.
- It's tough.
- I know it's tough.
I'm sorry.
Trust me, the only thing so far that's got a nine out of ten is the pita bread.
The other food's miles away.
And as well as it may hurt, I am so sorry, but I'm only here for one reason, and that's to get this place fixed.
I know.
I'm Okay? I hope you enjoy this one.
So do I.
Thank you.
What is in there? Come on.
Seriously? It looks like a plateful of puke.
Look at it.
What a mess.
Karen, two seconds? - Um, all that sauce on there.
- Mm-hmm.
- That's not normal, is it? - Oh, yes, yes.
- Really? - Yeah.
When was the last time you tasted this? Um, I've I've had it.
I don't really like it.
You walk through the door, and you see the decor dated.
I didn't think the food would be beyond dated.
All right, I'll take it back.
- Thank you.
Wow.
- You're welcome.
He says our food is dated.
The decor is dated.
Our food is dated.
What the hell does that mean, "dated"? Old-school cooking, Peter.
Dated! Fucking amazing.
It's fucking amazing.
- He didn't like anything.
- Oh, my God.
Fuck.
He doesn't like nothing? The pita was good.
How 'bout mashed potatoes? Does he like that? No, they'd be too salty.
This is going to be the longest night of my life.
Peter needs to hear these things because the restaurant needs to change.
- Can you ask him to come out, please? - Sure.
Maybe Chef can get through to him, because we can't.
Listen, you told me when we first met that your food was nine out of ten.
- I think so.
- Peter But this is the authentic food.
Authentic food? Let me tell you, that is not authentic Greek food.
Pumpkin hummus hideous! There are some things that work with pumpkin.
Hummus is not one of them.
And the gyro whose idea was it to macerate everything with the sauce in there? What is that? It's something we've had for years.
There was, like, a liter of sauce.
I mean, you say it was bad.
- I don't think it's bad.
- Okay.
The mousakas? I mean, it was so sweet, greasy.
Eggplant undercooked, so it had that bitter aftertaste the eggplant at the bottom.
Undercooked? When it's completely white in the center, it's not cooked long enough.
I disagree.
If it's not white you're talking you want it black? - You want it burnt? - I'm not asking you to take it personal.
- I'm not.
- Take it professionally.
- I am.
- You can give me attitude.
- Do whatever you want.
- I don't have an attitude.
But if you want me to come in and blow smoke up your ass and tell you it was delicious, yeah, I'm not the one.
Peter, you've not thought about changing stuff? These are foods I grew up with.
What am I supposed to change? You've gotta take your head out of the clouds and get into the 21st century.
I mean, you don't even realize how much damage you're causing yourself and your family.
It's gotta stop.
I need some fresh air.
I'm gonna be back for service.
I want to see how this place functions.
I don't think it can be as depressing as what I've just experienced.
I can still taste that fucking garlic.
That was embarrassing.
I'm not gonna crumble because one person says - that our food is crap.
- Shut up! I'm not even talking to you.
Stop crying! You're just afraid to get rid of the old menu.
What do you do with the customers that drive all the way to come here and enjoy something that they've had for the last 30 years? Old ways are not working.
If you're going to survive, you have to change.
I can't let go of some things.
I mean, we've invested everything into this place.
I'm not willing to throw it away because you can't change a menu.
- Tariya, it's up! - Corner! Move, move, move.
It's dinner service at Yanni's, and while Chef Ramsay knows there are real issues - with the food - Alyse.
You guys supposed to go put the fucking food up there.
I haven't even looked at the new tickets yet.
This is a two-part.
Tonight, his main focus will be on how the kitchen operates.
Alyse.
This is gonna burn.
Then I'll kick your ass.
They're not burning.
Alyse.
Why is this here? I want the first ticket out.
I didn't make it.
You did.
Don't tell me that next time, okay? Enough with this.
I don't need to baby-sit anybody here.
Time to grow up.
How's that tiro/spano? Alyse, I want you to read the tickets because these guys are missing food.
Know your job, damn it! My dad can bark orders, but you're not helping me by just, you know, bombarding me with everything I'm doing wrong.
Wow.
How's everything so far? This is all gristle.
Gristle? So, unhappy with the pork? I just bent your fork.
All right.
I will be right back.
All right, dinner coming back.
It's full of gristle.
It bent the fork.
And he says that the orzo's overcooked.
Come on, you know, it's like the end of the brizola.
What do you expect? Come on! He said it was.
I just want - Leave my window now! - Okay Don't yell at me when I'm pissed.
Get the lamb out now.
Want me to take it back? With customers having the same disappointing experience as he had at lunch Damn.
What happened? Everything was just bad.
Oh, my God.
Chef Ramsay decides to begin his inspection of the walk-in.
What a mess.
No dates, labels.
It's sticky, it stinks, and it's disgusting.
How old is this stuff? Ugh.
Disgusting.
What is that? Raw meat next to cooked meat.
Seriously? What the hell? What is in here? You're kidding me.
A chicken.
Oh, my God.
Poor bastard bird.
Wow.
Alyse, put some food out.
What is this? - Alyse! - What? Why are you guys leaving this? I want you guys just right here.
I am.
You just told me to kick food out.
- Do you have something to kick out? - No! Because you're saying "go, go, go," and the lamb's not even ready.
- Lamb is ready.
- What is that? Just smell that for me.
Just smell it.
It's not food.
It's not food.
It's not food? We're not serving that.
It's got fucking mold on top.
It's moldy.
- What is that? That lamb? - That's boiled beef.
- Boiled beef? - Yeah.
But just smell that.
Peter, just smell it.
Alyse, just two seconds, please.
- Just smell that.
- Uh-huh.
What is that smell, to you? - Um, it's bad.
- It's bad? What about the mold on top? I'm I'm not using that one.
I'm using this fresh one.
- If you're not using that - So that, - it needs to be thrown in the garbage.
- Shit.
Wow.
What's that? It's chicken that we use for our Oh, my God, just touch that.
I mean, how? The stickiness of that Alyse.
Alyse.
What? Wha I-I don't know what to say.
Just touch that.
Just touch it.
Uh-huh.
It's sticky.
- Alyse.
- Yeah? It's old.
I'm not even using this.
I don't know, it's old.
That's the second thing you're telling me you're not even using it.
What about the dangers of it even just being in here? Okay.
It's garbage.
Karen, two seconds, please.
This is in the fridge.
Peter, how long has it been in here? Uh, probably four or five days.
That doesn't go like that after four or five days.
Come on.
- Four or five weeks.
- We don't even no way, we don't keep food longer than that.
So beef stew with mold on top.
Have you touched that chicken? That was the fat of the beef.
Don't you dare.
Don't you fucking dare.
- I've - That wasn't fat.
This chicken is multicolored, sticky, and you're saying it's four days.
I don't know how long it's been in there.
You don't know? I need you, you, and you outside.
- What about - Let me just show you one more thing.
Opa! The flaming cheese.
What the fuck is this? - It's just old chicken.
- Old chicken.
Another old but we're not using that, are we? No.
So why is it here? We it's 86'd.
Do you know what really fucking pisses me off? It's that no one's caring.
There's so many things wrong.
And yet, everybody's in denial.
Let me just show you something here.
I don't want to do this anymore.
This is so embarrassing.
He's really gonna blast us like that? Okay, well, hello? Look at the refrigerator.
I mean, shit, why do we keep stuff - that needs to be thrown away? - I don't know.
It needs to be thrown away, but I'm not the only responsible one.
I've never seen this before! Every fucking fridge is full of fresh stuff and old stuff.
Unfortunately, the old stuff's tainting the fresh stuff, so what you think is fresh is no longer fresh.
And those poor bastards out there are eating this.
- Can I? - No, you can't.
I'm not gonna let you cook anymore.
Yeah, that's right.
You want to continue cooking? You think it's funny, do you? No, Alyse, if anyone can walk past rotten food in a fridge and continue cooking fresh, you shouldn't be fucking anywhere near food! And then, when I hear, "oh, I've never seen that before," then open your fucking eyes! I just don't believe this.
You know, what happened to "check things"? I don't know what happened.
What the fuck is this? Do you guys like this shit to drink? Don't leave those in there for so long! Look! Look in there! That's embarrassing! But we don't use it.
I can't keep up with everything! I fucking baby-sit you like kids, and you're still shitting on me! I don't need to baby-sit.
If I wanted to baby-sit, I go baby-sit my granddaughter! She's more fun than you guys! What is this? Chef Ramsay's inspection led to some shocking, disgusting discoveries Every fridge is full of fresh stuff and old stuff.
and Peter is pointing the finger at everyone else.
Look! Look in there! I baby-sit you like kids, and you're still shitting on me! If I wanted to baby-sit, I go babysit my granddaughter! She's more fun than you guys! That's just like my father.
You know, pushing the blame onto everybody else and not taking responsibility.
It's frustrating.
I'm sorry, I just want to know, are our tables getting our food? There's no food, Tariya.
Tell the people I'm real sorry.
Whatever they had, it's free.
I'm real sorry.
Just close the line down, man.
I don't give a fuck what you guys do.
We need to shut down the restaurant.
- Why? - We need to shut down the restaurant.
No one's getting food.
Comp them for whatever else they've had.
Okay, just tell Kevin that we're done.
So I'm sorry, but you guys aren't getting your food.
We're having some problems in the kitchen.
And, you know, we hope that you'll come back again.
Drinks are on the house.
Thank you for trying us, and have a good night.
This is not fair.
- I've never seen food like that.
- I'm outta here.
Oh, my God.
You know what? There's no explanation for all that in the refrigerator.
- Okay, you know what, though? - You know? How about a system? A system.
- There has to be - I can't be on top of everybody, Karen.
No, you just need to have them have a system.
You know, how many times do I have to fucking baby-sit these guys? Really? You know what? Your problem is you want to be a babysitter.
You don't want to let them have fucking control of things.
Okay, then fire 'em! Things should be labeled.
Things should be dated.
Things should I mean it's basic.
Basic.
Last night, Chef Ramsay was disgusted and disappointed in the mess he uncovered in the kitchen.
Today, he is hoping that Peter and Alyse are no longer in denial.
Good morning.
Come through, please.
Come over.
Let's sit down over here.
Right, how we feeling? A little shaky.
- A little shaky? - Yes, sir.
You know, with the events that happened last night, I think we're all embarrassed.
We're here to listen to you to show us a new way to do things.
But at the same time, I cannot let go of some of the things that happened last night.
Like what? Give me an example.
The refrigerator back there, it wasn't as bad as I made out? Yes.
What I saw last night was disgusting.
Your refrigeration unit was one of the most disgusting fridges I've ever seen.
You are the owner, and it's about time that you, sir, start taking responsibility for what you're running.
We are about fresh food.
I'm not gonna serve my customers any spoiled food, if I know it's spoiled.
Never.
The food that we served last night, it was fresh.
Yesterday morning, I made this food.
So you cannot tell me that it was sitting in the fucking refrigerator and collecting mold and all that shit.
We don't leave things like that alone.
So you clearly don't know about the spoiled food in the fridge? And do you think I'm gonna serve that? Why is it there? My employees are not as stupid to do that! - Oh, really? - And we get it, and I She just sat there like nothing's wrong.
- I never said nothing is wrong.
- Stood there I said I would never serve that.
I know, but it's our fault, and we make up all these excuses.
Stop the excuses! Let's just go forward.
Yesterday was a disaster.
Disaster! So can we put that in the past and just walk forward? The food that I served to these people yesterday last night it was fresh during the day.
So you can't tell me that.
Let's get real, shall we? Because if you're not gonna listen and you're not gonna take responsibility, - I'm done.
- Oh, God.
I'm out of here.
With Peter refusing to really comprehend the problems of the restaurant The food that I served to these people yesterday, last night, it was fresh during the day.
Chef Ramsay is wondering why he should continue to stay.
- I'm done.
- Oh, God.
Last night, I think that it was reality in our face.
We have dropped the ball.
This is not what we are.
Not what we are.
But it's our fault.
We can't blame anyone.
It's our fault.
We let it happen.
We need to step up and take back the restaurant.
Are you willing to work with us, Chef Ramsay? I mean, do you think that we're savable? I'm trying to.
But when you can't accept the real problems, there's no chance.
I need help for improvement.
Help us.
Show us the way, please.
We love this place.
We live for this place.
My life is this place.
I haven't given up.
But my focus has been gone.
I need your help to pull me back to where I was before.
I think we need to not go back to how we were when we were successful.
We need to move forward and re-invent it.
Yeah, you're right.
Peter, you've gotta let go of the past.
You've got to change.
Even though change is scary, - you need to you need to change.
- Yes.
We have to change our ways.
Yanni's cannot succeed like that anymore.
We cannot stay open like that anymore.
And this is my reality check.
And, Peter, here's another thing.
What I saw last night wasn't pretty.
Peter, you were so negative.
And if Alyse is determined to be in the kitchen, you have to nurture her and support her.
Do you ever tell her she does a good job? Never.
No.
It shows.
I mean, I'm sorry if I yell at you guys before, you know, maybe with no reason and stuff, but the pressure was on.
And, well, I guess I didn't know how to relieve the pressure - or how to fix the pressure.
- You could say that, you know, at the end of the night, when it's all said and done, - Well - instead of calling Chef Ramsay in here to make you say it, you could say it once in a while.
Well, like I say, things are gonna change.
Good.
It will change.
Do you mean that? I do.
I'm not a man that backs down.
I'm not an egomaniac, but I have pride.
- We're moving forward.
- Moving forward.
I really hope that he's willing to change, not only our relationship, but everything.
It's long overdue.
Now that Peter appears to be open-minded, Chef Ramsay has an assignment for the family modifying the major thing that Peter has been most stubborn about Book for you, a novel for you, an encyclopedia for you, and you and I are gonna share.
the menu.
Look at each and every page together and throw out what's not selling.
Get ready to cut out a lot.
I'll be back in five minutes, okay? Feta and olives? No, that's a must.
- Souvlakis? - No.
Chicken skaras? Out.
No, that's not out.
- Seriously? Come on.
- Eight chicken dishes? People come in here, they're used to this menu, and it's like Oh, well, who cares? New people are gonna come! - I don't want to lose this menu.
- New people are gonna come.
No, we're changing.
I mean, this is your time to change.
It's like, walk away from the menu.
Take it out.
How many items is to begin with? - Too many.
- Oh, my God.
I didn't realize it's so many.
I've had this menu for 28 years, but I think it's time for me to listen to others, leave my ego at the door.
I never I just That's the only way for this restaurant to succeed.
Okay, we have to.
Saganaki and fasolia is out.
Okay, chicken skaras? - Off.
- Off.
- Off.
I can't believe that my dad actually let us take a sharpie and cross off all these menu items.
We don't need those saucy beef dishes.
Out.
This is the first time I've seen my dad actually listen to my mom and my sister and I, and not have to take control of the situation.
Wow.
Okay, good.
- That's our menu.
- Oh, wow.
Just that, on one page? And wait a second, are you smiling? - He is! - Look at this! This is weird.
- Wow, and there's no tears in Tariya either.
- I know.
It is the new direction, and we're all committed now as a family to make this happen.
Good, that's given me a lot to work with.
I'll see you later.
- Thank you.
- Thank you.
Yesterday I wanted to kill him.
Now I want to hug him.
With the family recommendations in mind, Chef Ramsay heads to the kitchen to work and perfect the new Yanni's menu while his renovation team overhauls the dining room.
- Good morning.
- Hi.
Good morning.
First of all, how is everybody feeling? Do you have a vomit bucket? - Oh, shit, Tariya! - Tariya, shut up.
Wow.
Oh, boy.
I want all of you to take your blindfolds off.
Oh, wow! Oh, my God.
Oh, my God! Welcome to new Yanni's.
It is stunning! Whoa! - That's it.
- Oh, man.
How beautiful is this restaurant? Oh, my God, it's gorgeous.
When I walked in here, it looked like you hadn't updated since 1984.
Welcome to 2013.
Oh, my God.
- That is so nice.
- Oh, my God! Tariya it's nice to see tears of joy.
Let me tell you, gone is that depressing wall.
Oh, yes.
We've replaced it with an amazing gradient paint job.
- Oh - You know, I love the blue.
I love how it just fades out.
The wine barrels are gone too.
And look, we got rid of that hideous, dated stained glass, and opened it up with wonderful wooden trim.
And the restaurant looks twice as big now.
Oh, God.
Also, I've arranged for a complete delivery of brand new china, courtesy of Niagara China.
- Oh, my God! - Oh, wow.
Oh, you okay, bud? - Come here, bud.
- Oh, my God.
- Come on.
Uhh.
- Oh, man! As we do in my country, let me give you a kiss.
You're the best.
You're the best.
To see my father so happy, it's such a great feeling.
His true emotions showed.
Today marks the greatest day ever at Yanni's Greek Restaurant.
There's one more thing I need to show you.
I think it's gonna really help organize you in a way that you've never been organized.
This is your new POS system.
Oh, my God.
Oh, my God.
This is the POS Lavu System from Zephyr Hardware.
This is unique.
Servers take orders on touch screens, orders go directly into the kitchen.
Wow.
No more trying to figure out what does this say? And this comes with an amazing new app that can be controlled from anywhere, even from home.
It'll tell you what's going, what's not working.
It will tell you what your top-selling dish is.
It will give you a detailed report instantly.
Oh, my God.
This is gonna make this restaurant run seamlessly.
- Wow.
Wow.
- Wow.
This is a new day at Yanni's.
Wow.
Thank Chef Ramsay.
Now that Yanni's decor has been revamped, Chef Ramsay has taken the family's pared-down menu and created fresh, innovative, modern Greek dishes.
We've kept your classics, and we've modernized your approach to the Mediterranean cuisine.
- Dig in and enjoy.
- All right.
Where should I start? I think I had blinders before, thinking my food was great.
But now that Chef Ramsay show us new dishes, I'm ready.
With Peter fully embracing the new direction of the restaurant - Are you ready? - Pumped up, baby! - Pumped up, baby.
- Pumped up! Chef Ramsay spends time teaching Alyse and Peter different techniques in the kitchen.
Just touch that.
The top.
Good.
By doing that, it flattens the skin, okay, which then gives you a nice, solid base.
Chef Ramsay is boosting my confidence so much by teaching me the science behind the dish.
And it's amazing.
Good.
Your plate is exactly the same as my plate.
This is the way you two should be working together, in harmony.
Good evening.
Welcome to the new Yanni's.
At the start of the re-launch service, Peter and Alyse began to battle.
I can call.
I'll call 'em back.
- Call me, then.
Call me.
- Yeah you just told me "wait a minute.
" - Calm down.
- Alyse is expediting.
Listen to her.
But Chef Ramsay's enforcement of a new system got them back in sync.
Alyse, that's what's gonna be up to you, then, to stay strong, making sure that we are staying united as a team.
New ticket.
Rotisserie chicken with potatoes, gyro with potatoes.
Work together, guys.
- I am.
- Eggplant mousakas.
- Yes, I got it.
In there.
- I need it out.
- Good.
- Chef Ramsay is right.
Instead of focusing on the negative, and fighting constantly, pick each other up.
As for the dining room, this may be one of the most successful re-launches ever How's everything tasting so far? It's really, really good.
with customers raving about the food for the entire evening.
Delicious.
All of my customers, they're very happy.
They're all coming back.
Whoo-hoo! Peter and Alyse working in the kitchen, and actually him being happy and proud of my daughter I mean, it's priceless.
Watching all of you work together, it's beautiful.
Thank you for helping our entire family come together.
I am energized for the new Yanni's.
There's no words to thank you enough.
The future for Yanni's restaurant looks great right now.
We won't let you down.
I want to make him proud.
I will serve him the best pumpkin hummus I've ever made.
That was just a joke.
Look after each other.
I'm gonna miss this guy.
Come back! This went from one of the most depressing Kitchen Nightmares ever to one of the most uplifting.
And in a matter of days, this restaurant leaped 30 years, and it's now an excellent Greek restaurant.
And I can't ever remember rooting for a family more than this one.
Wow pumpkin hummus.
What next? In the weeks that followed, Peter adapted to all the changes made by Chef Ramsay.
Father and daughter continue to work well together in the kitchen.
All right, our half chicken? The family is also happy to report that for the first time in a long time, Tariya is doing a lot more smiling than crying.
It's a new, bright day.
I'm not crying.
Next time on Kitchen Nightmares Chef Ramsay, Chef Ramsay.
Chef Ramsay travels to Pittsburgh - Oh, my God.
- and meets Miss Jean, who's also known as Miss Mean.
Look at this shit.
How can somebody mishandle bread? She yells at her staff - Everybody always late.
- Uh-uh.
And the staff yells back.
You told me I could leave my post.
- Bye.
- Can Chef Ramsay save Miss Jean? Stop.
Everybody, stop.
Or has the restaurant gone too far south? It's killing me.
I can't continue doing no more!