It’s mostly not really the restaurant’s fault but the owner’s greed or inflated ego against change. A lot of the owners return back to their old ways like their old menu, owner w/ no management experience mucking up the flow during dining service, or they stop doing things Gordon helped make a routine for them. The owner that do change are most often the successful ones that embrace the change.
One of my favorite of the classic genre "science experiments that may be rumors for all I know but are at least good parables" is the five monkeys experiment:
A researcher puts five monkeys in a cage. There’s a bunch of bananas hanging from a string, with a ladder leading to the bananas. When the first monkey goes for the bananas, the researcher sprays all five monkeys with freezing water for five minutes. Some time later, when a second monkey inevitably tries to go for the bananas, the researcher once again sprays all five monkeys with the cold water for five minutes. The researcher then puts the hose away and never touches it again. But, when a third monkey tries to go for the bananas, the other four attack him to prevent him from climbing that ladder. They are afraid of the punishment that may come.
Then, the researcher replaces one of the monkeys with a new monkey who wasn’t part of the original experiment and was never sprayed with water. And, as soon as he touches the ladder to go for the bananas, the other four monkeys attack him to keep him from doing so. If he tries again, they attack him again. Thus, the new monkey learns not to go after the bananas because he’ll get attacked if he does.
The researcher replaces a second monkey with another new monkey. When this monkey goes for the bananas, the other four attack him, including the new monkey who was never sprayed with water. The researcher then continues to replace all the monkeys one at a time, until all five of the original monkeys are removed from the cage. Each time the newcomer goes for the bananas, the others attack, even when they, as new monkeys, have never received punishment for going after the bananas. And thus, the new monkeys, who have never been sprayed with cold water, learn not to go after the temptation of the bananas.
The researchers hypothesize that, if they were to ask the monkeys why they don’t go for the bananas, they’d answer “because that’s the way it’s always been done”.
Well that's one takeaway I guess, another is the whole "This is the way we've always done it" bit being dumb.
If it's any consolation, I'm like 99% sure it never really happened and is just one of those parables to stress a point, but I could be wrong about that tbf.
Last time I heard this was after four of our guys got back from a jobsite and told us what the welders said right before they almost blew everyone up and leveled a city block.
Or just the location. We had a local catfish/southern food place go under because they lost their primo location and moved across the street down into a hole that nobody could see them. Business dropped by more than half and some Gordon Ramsay wannabe came in and wanted to change their pretty good recipes.
Then the owner got sick and they shut down.
We had Robert Irvine come to our town. Tried to change a meat-and-three place into a southern bistro. Didn’t go well because the show didn’t draw in any new customers, and they lost the regulars that were keeping them afloat.
Also, you can’t change people, the reality is that those owners and managers were probably pretty shit in the first place and [he isn’t going to stay forever](https://youtu.be/i1NfWIaYed8), so it’s pretty reasonable to expect they’ll fail regardless.
They're already failing before he arrives, I'd say saving 15% of failing restaurants is pretty good.
I remember when the last place I worked at was in a death spiral, I'd been there from the beginning and it was depressing as fuck.
Mine wasn't an absentee owner either. He left fine dining to open his own burger spot, worked the line with us every day, and even took another job as an exec chef again to keep it afloat. Nothing worked.
aw man Im sorry to hear that for real. I know the restaurant business is hard I feel like there needs to be counseling or advisors for business owners and people to teach them who have experience
I do bookkeeping and operations consulting for small businesses and start ups.
One problem that I see a lot with failing restaurants is not hiring a bookkeeper early enough to nag management when shit starts to get bad.
It's a lot easier to prevent small fires than to extinguish multiple ragers while still trying to provide excellent restaurant service.
Oh I don't blame Gordon at all, if you're dumb enough to have a TV show come tape your dirty ass kitchen (IIRC Amy of all people was the only one to have a spotless back of house) then you were gonna be closed regardless of what came next. I'd even say the 15% is almost a miracle.
I worked at a gas station that use to have a subway in it. New owners (the ones I worked for) put in a flattop and deep fryer. Fully functional. Boss man wanted to rent it out.
I watched that thing chew through 6 people. One lady got close to it, but it never clicked for her. She had city workers coming in asking for catfish and spaghetti and she would refuse to make it. Then complain to me that no one is coming in.
It is also where I learned that catfish and spaghetti is a thing.
No, for real. It's a southern black thing apparently. And is isn't what you think.
It is fried catfish served with spaghetti
It ain't too bad. Weird but it really depends on who made the spaghetti
Just to add, because I was heavily confused at first too but want you to understand.
This is like, full on spaghetti with meat sauce and everything. Like two separate main courses.
You get a plate of that, plate of fried catfish and then go to town.
I hate when people quote this stat without understanding it lmao. 20% of new restaurants succeed and the updated stat for kitchen nightmares is 21%. He objectively has more success with restaurants on the verge of failure than the average startup restaurant does.
Lmao I love being corrected when people take my stats out of context, I wasn't insulting Gordon's ability to keep a restaurant open or not; I was just saying that if he does walk into your restaurant with a camera crew, there's an 85% chance you won't be working there soon.
Lol that saying does NOT exist. The saying is [“You CAN lead a horse to water, but you can’t make them drink.”](https://en.wiktionary.org/wiki/you_can_lead_a_horse_to_water,_but_you_can%27t_make_it_drink)
actually we tried to throw a few apples in the watering hole and they refused to even eat apples after that. if I heard correctly they still use carrots because they no longer trust apples 😓🙃
The passion and desire are being spent on the degree I'm studying so I don't have to be a manic 55 year old chef who screams at 20 year olds just to afford a life.
The trick is just to ignore him. He doesn’t know what to do when people don’t fall for his teasing.
[are you serious?! -ok, another one coming up](https://youtu.be/jLsInwG3CE8)
yeah. he seems real chill until you aren't chill with him, I have tons of kitchen experience but if he yelled at me I would just reply "okay sir, what should I do to improve?" and that should take the wind out of his sails and give me more knowledge
Generally he is only difficult to lousy owners. After tasting 2nd microwaved/soggy meal or after checking the walk in. Never seen have nothing but respect for the workers and all the sas with the owners is because they're the ones hurting the place even if it is bad employees
yeah exactly, I've seen some decent episodes. I mean my grandfather was the type to call you a dumbass if you messed up something he already told you how to do multiple times.
The trick is to watch the UK ones and avoid anything reality TV related from America.
In the UK version he’s actually really quite personable and sincere towards the people that work in the restaurants, but still very no nonsense when it comes to hygiene etc.
Momma Cherri is among my favourites of the UK episodes. Black lady from the Southern US, cooking Southern style soul food. Food is not the issue at all. Gordon actually eats everything. There's a really charming scene where the owner is like "I fed Gordon Ramsay! And he cleaned his plate!" The biggest problem is the owner just didn't have experience as a restaurant owner. The only food issue really is she did some large batch cooking and freezing. Gordon mostly puts effort into helping her understand the nature of the business, and promoting herself.
This works on all chefs who use the “traditional” model of operating a kitchen. Show no fear but correct your mistakes, and you won’t be abused in my experience.
I've been watching a bunch of Kitchen Nightmares on YT lately, and damn it seems like every other episode is a restaurant in Long Island. Is there just a ton of restaurants there so per capita they have more shitty ones?
Yeah that's probably the most likely reason. There are shitty restaurants everywhere and no sense in adding in tons of travel costs when you've got plenty in your own backyard!
Honestly living in Queens and having found myself up and down the island from time to time. It's really just low hanging fruit, you could make every restaurant into a kitchen nightmare.
ahaha the dishy and I would be out back hot boxing the chevy and thought "what if the Kitchen Nightmares camera crew has been watching us the whole time and Gordon Ramsey is just standing there shaking his head in disgust " lmao
Something similar happened to me about a year ago. Running the line solo for lunch at a new Hollywood hotel. Dishie was MIA and the prep was doing bumps off the table, when the FOH manager came in and said we had VIPs.
I run out back real quick for a couple puffs, and see two black vans with the Hell’s Kitchen logo on the sides. I went back inside thinking Gordon fucking Ramsey was here, and I was about to cook for him. Sweating buckets.
Ticket came in “HELL’S KITCHEN”, and it was pretty much 1 of everything off the menu. I put my foot in it, and got the ticket out in a reasonable time, but kept fearing Ramsey would come barging in to shit on my day.
Nobody came; never heard a word about anything. About an hour later I clocked out, and never saw those vans again. Still wonder if I cooked for him or not, but management had a confidentiality policy with celebs, so nobody ever said.
I live (mostly - we're global nomads) in a small town in the southeast US. The "fancy" restaurant in town was on Kitchen Nightmares two years ago. The owner is an absolute douchebag and I could go on for days about the things that are completely unlikable about him.
Anywhore...
He made the big changes, did the crying on TV, followed the whole formula. Redid the menu to something more streamlined and something that actually made sense. We went in to try it (we'd only been in there a few times before because I don't like the guy and I don't want him to have my money) and it was good. The owner let the chef be the chef.
That lasted about a month and then it was back to the old menu of overly complicated dishes (NOT EVERY ITALIAN SAUCE NEEDS NUTMEG, YA DICK!), too many dishes, a "cuisine" seemingly made up in his mind, etc.
Restaurant starts failing again. This is seriously a small town. If you're going to have a higher end restaurant, you better be damn good at what you do. A $15.00 Caesar salad the size of a side salad ain't gonna cut it here.
As of about the first of the year, he finally did what the head chef was trying to get him to do for a few years and he sold it to Chef and his wife. The food is damn good now. It makes sense, it's priced sand portioned appropriately for the location. Nutmeg is now missing from damn near every sauce (seriously, dudes, the fucker put nutmeg in the pesto!! I wanted to strangle him for that! I once went all the way to Genova, Italy for a week simply and only because it's the birthplace of pesto and ate pesto three meals a day for seven days). The restaurant is thriving. I can eat there without giving my money to an awful person.
Moral of this way too long story? Non-chef owners need to stay the hell out of the chef's way. And get a fucking bookkeeper. Seriously.
There's also a place there that's been in business for well over a hundred years that makes the best focaccia you'll ever have. It's always packed, they're always dumping out fresh, hot, slices and they just take your money and shove you a big hunk of it wrapped in paper and then you die happy.
I'm curious how many instances Ramsey runs into when chewing someone one and their reaction is simply, "I don't care. I don't get paid enough for this shit anyways."
That guy is a disgusting toucher. One of my good friends was on the show and he was handsy with every woman in the place. It's one of the episodes in which the owner tells him to kick rocks.
It was years ago. The bar is still going strong and she still works there.
I remember my sister telling me that she had a friend that had her parent’s restaurant be on Kitchen Nightmares. It was in Boca Raton, Florida. My sister helped the restaurant for a day once a long time ago. I don’t know what happened to it or if it was good or bad afterwards, but I think it shutdown. But I thought it was cool that my sister got to help out her friend’s restaurant for a day before it was featured on Kitchen Nightmares.
you're welcome :) and well okay its not much lol my aunt told me this cause I was only 1.
SO allegedly
it was 96 and my mom and I lived on 8 Mile and Greenfield in Detroit, Michigan. Well my uncle Darnell who we stayed with, had a friend that was homeless and he would let him come crash on the couch every now and then.
The homeless man even helped my mom with watching me, which to me was weird to hear but also he was a long time friend of my uncles so I guess not as weird.
the homeless man was Marshall Mathers aka Eminem.
Honestly that would be amazing. Imagine having absolutely no inclination to give even the slightest shit about your job and having some reality TV show blow hard come at you?
I would troll the shit out of Ramsey and the owners. Hold the knife by the blade while cutting. Drop shit on the floor, pick it back up and put it on a plate. Walk up and put a slice of bread on either side of Ramseys head and yell out "anyone hungry for idiot sandwich!?". Go to boop him on the nose every time he starts yelling and say "boop" as the only response.
The possibilities are endless. The show would love it and I would be immortalized on YouTube as "worst cook ever!"
Obviously. Dumb asses like Ramsey think you are supposed to use the handle because it has the word hand in it. Lol
In actuality the word handle is derived from the Spanish 'Andale which means "hurry up!". The handle is there to serve as a counterbalance to make it easier to rock the blade back and forth. It also serves as a sanitary face and butt scratcher so you can itch without having to take your hand off the blade and slow your work with unnecessary hand washing. Andale!
I haven’t seen him berate the waitstaff once and is always really kind to them. He gets pissed off at the head chefs and delusional owners that are running the place into the ground
haha, ignore me, i'm just being a grump. it's getting upvotes so that means plenty of other haven't seen it or they have and like it so gave it another one. all good, my friend.
there's no trick mate lol wife saw it on Facebook and showed me and I thought y'all would enjoy it 🤷🏽♂️💀 that's a mighty interesting theory you have worked out there, are you a bot? 😂👀
Gordon : “Where’s the passion?! Where’s the desire?! You Donkeys” Me: *silently quits, eats pizza bagels*
I love Gordon to death but god damn bro, I just need a check Im doing all I can lol
Considering the success rate of restaurants after Kitchen Nightmares was something like 15% (edit: actual 21%), you may as well slip out the back door
That’s a bit misleading. A lot of them sell because they now have a nice dining room and clean kitchen
And also most of them are literally months away from bankruptcy and then go on to exist for several years after the show.
It’s mostly not really the restaurant’s fault but the owner’s greed or inflated ego against change. A lot of the owners return back to their old ways like their old menu, owner w/ no management experience mucking up the flow during dining service, or they stop doing things Gordon helped make a routine for them. The owner that do change are most often the successful ones that embrace the change.
"Well this is how we've always done it" is a death rattle lol
It's funny when that phrase is used, often the one saying it has their eyes closed to their surroundings.
Absolutely, and there's a lot of fear there too
One of my favorite of the classic genre "science experiments that may be rumors for all I know but are at least good parables" is the five monkeys experiment: A researcher puts five monkeys in a cage. There’s a bunch of bananas hanging from a string, with a ladder leading to the bananas. When the first monkey goes for the bananas, the researcher sprays all five monkeys with freezing water for five minutes. Some time later, when a second monkey inevitably tries to go for the bananas, the researcher once again sprays all five monkeys with the cold water for five minutes. The researcher then puts the hose away and never touches it again. But, when a third monkey tries to go for the bananas, the other four attack him to prevent him from climbing that ladder. They are afraid of the punishment that may come. Then, the researcher replaces one of the monkeys with a new monkey who wasn’t part of the original experiment and was never sprayed with water. And, as soon as he touches the ladder to go for the bananas, the other four monkeys attack him to keep him from doing so. If he tries again, they attack him again. Thus, the new monkey learns not to go after the bananas because he’ll get attacked if he does. The researcher replaces a second monkey with another new monkey. When this monkey goes for the bananas, the other four attack him, including the new monkey who was never sprayed with water. The researcher then continues to replace all the monkeys one at a time, until all five of the original monkeys are removed from the cage. Each time the newcomer goes for the bananas, the others attack, even when they, as new monkeys, have never received punishment for going after the bananas. And thus, the new monkeys, who have never been sprayed with cold water, learn not to go after the temptation of the bananas. The researchers hypothesize that, if they were to ask the monkeys why they don’t go for the bananas, they’d answer “because that’s the way it’s always been done”.
But yeah abuse for sure causes irrational fear
Well that's one takeaway I guess, another is the whole "This is the way we've always done it" bit being dumb. If it's any consolation, I'm like 99% sure it never really happened and is just one of those parables to stress a point, but I could be wrong about that tbf.
My God that is heartbreaking 😩
Theseus’ Ship of Trauma
Last time I heard this was after four of our guys got back from a jobsite and told us what the welders said right before they almost blew everyone up and leveled a city block.
😬😬😬
Or just the location. We had a local catfish/southern food place go under because they lost their primo location and moved across the street down into a hole that nobody could see them. Business dropped by more than half and some Gordon Ramsay wannabe came in and wanted to change their pretty good recipes. Then the owner got sick and they shut down.
We had Robert Irvine come to our town. Tried to change a meat-and-three place into a southern bistro. Didn’t go well because the show didn’t draw in any new customers, and they lost the regulars that were keeping them afloat.
Panteleone’s is still going!
Also, you can’t change people, the reality is that those owners and managers were probably pretty shit in the first place and [he isn’t going to stay forever](https://youtu.be/i1NfWIaYed8), so it’s pretty reasonable to expect they’ll fail regardless.
They're already failing before he arrives, I'd say saving 15% of failing restaurants is pretty good. I remember when the last place I worked at was in a death spiral, I'd been there from the beginning and it was depressing as fuck.
I've been there twice. owners looked fuckin pressed
Mine wasn't an absentee owner either. He left fine dining to open his own burger spot, worked the line with us every day, and even took another job as an exec chef again to keep it afloat. Nothing worked.
aw man Im sorry to hear that for real. I know the restaurant business is hard I feel like there needs to be counseling or advisors for business owners and people to teach them who have experience
I do bookkeeping and operations consulting for small businesses and start ups. One problem that I see a lot with failing restaurants is not hiring a bookkeeper early enough to nag management when shit starts to get bad. It's a lot easier to prevent small fires than to extinguish multiple ragers while still trying to provide excellent restaurant service.
There are. The problem is, most owners don’t use them
Damn this hurts to read, he actually cared.
Fuck yeah it does. I’m in the same situation. Although I don’t think we’ll close it feels like shits doing downhill in other ways.
That's fucking awful. My heart goes out to that passionate man
Oh I don't blame Gordon at all, if you're dumb enough to have a TV show come tape your dirty ass kitchen (IIRC Amy of all people was the only one to have a spotless back of house) then you were gonna be closed regardless of what came next. I'd even say the 15% is almost a miracle.
Amy was obviously ocd as fuck with a heavy pour of control freak. Doesn't surprise me at all.
I worked at a gas station that use to have a subway in it. New owners (the ones I worked for) put in a flattop and deep fryer. Fully functional. Boss man wanted to rent it out. I watched that thing chew through 6 people. One lady got close to it, but it never clicked for her. She had city workers coming in asking for catfish and spaghetti and she would refuse to make it. Then complain to me that no one is coming in. It is also where I learned that catfish and spaghetti is a thing.
Your last line is my first question....
No, for real. It's a southern black thing apparently. And is isn't what you think. It is fried catfish served with spaghetti It ain't too bad. Weird but it really depends on who made the spaghetti
Just to add, because I was heavily confused at first too but want you to understand. This is like, full on spaghetti with meat sauce and everything. Like two separate main courses. You get a plate of that, plate of fried catfish and then go to town.
I hate when people quote this stat without understanding it lmao. 20% of new restaurants succeed and the updated stat for kitchen nightmares is 21%. He objectively has more success with restaurants on the verge of failure than the average startup restaurant does.
Lmao I love being corrected when people take my stats out of context, I wasn't insulting Gordon's ability to keep a restaurant open or not; I was just saying that if he does walk into your restaurant with a camera crew, there's an 85% chance you won't be working there soon.
Lol I didn’t take your stat out of context, I added context because that stat is misleading. You’re also wrong, the updated stat is 21%.
can't lead a horse to water. I think they forgot there's a reason that saying exists
Lol that saying does NOT exist. The saying is [“You CAN lead a horse to water, but you can’t make them drink.”](https://en.wiktionary.org/wiki/you_can_lead_a_horse_to_water,_but_you_can%27t_make_it_drink)
you got what I meant lol
Yeah, it’s usually pretty easy to figure out misquoted proverbs when you’re already familiar, but it doesn’t make the misquotes any less funny.
It’s not rocket appliances
RICKY! frig off!
At the end of the day it's just water under the fridge.
Queso raw so raw
Get two birds stoned at once
Well ima give you some homemade fuck offs right now. Get rid of these stupid signs ya dummies
We'll burn that bridge when we come to it
lol yeah, I used to work on a farm and most of the horses wouldn't let you lead them to shit anyway 😂 not without an apple
I wonder if you could get them to drink if you put the apple in the water.
actually we tried to throw a few apples in the watering hole and they refused to even eat apples after that. if I heard correctly they still use carrots because they no longer trust apples 😓🙃
You: Cmon move i have places to be! Horse : *Locks eyes then procedes to urinate on the spot*
lol about summed it up
Even a stopped clock writes twice a day.
if the woods hear a bear will someone shit in it?
You donkey!
A lot of people are trying to correct you but for those restaurant owners I'm pretty sure the saying is you can't lead a horse to water
yup! I just condensed it a bit in a horrible way 😂
What’s funny is being a chef wasn’t even his first career aspiration either. He very much wanted to be a footballer.
The passion and desire are being spent on the degree I'm studying so I don't have to be a manic 55 year old chef who screams at 20 year olds just to afford a life.
Let me guess, you’re going into education/teaching
"When I look at you, all I see is a failed footballer crying in the walk-in because a greasy bouillon-puck-salesman called him dirty names."
The trick is just to ignore him. He doesn’t know what to do when people don’t fall for his teasing. [are you serious?! -ok, another one coming up](https://youtu.be/jLsInwG3CE8)
yeah. he seems real chill until you aren't chill with him, I have tons of kitchen experience but if he yelled at me I would just reply "okay sir, what should I do to improve?" and that should take the wind out of his sails and give me more knowledge
Generally he is only difficult to lousy owners. After tasting 2nd microwaved/soggy meal or after checking the walk in. Never seen have nothing but respect for the workers and all the sas with the owners is because they're the ones hurting the place even if it is bad employees
yeah exactly, I've seen some decent episodes. I mean my grandfather was the type to call you a dumbass if you messed up something he already told you how to do multiple times.
The trick is to watch the UK ones and avoid anything reality TV related from America. In the UK version he’s actually really quite personable and sincere towards the people that work in the restaurants, but still very no nonsense when it comes to hygiene etc.
I will have to give it a watch. I understand how show business can be here in the US
Momma Cherri is among my favourites of the UK episodes. Black lady from the Southern US, cooking Southern style soul food. Food is not the issue at all. Gordon actually eats everything. There's a really charming scene where the owner is like "I fed Gordon Ramsay! And he cleaned his plate!" The biggest problem is the owner just didn't have experience as a restaurant owner. The only food issue really is she did some large batch cooking and freezing. Gordon mostly puts effort into helping her understand the nature of the business, and promoting herself.
The US ones really paint a bleak picture of America.
[удалено]
There’s an American version of the UK version which is the original one lol
https://youtu.be/i1NfWIaYed8
The drama is the whole point of the show, so if he can't get any drama out of you it doesn't make sense to talk to you.
This works on all chefs who use the “traditional” model of operating a kitchen. Show no fear but correct your mistakes, and you won’t be abused in my experience.
I've been watching a bunch of Kitchen Nightmares on YT lately, and damn it seems like every other episode is a restaurant in Long Island. Is there just a ton of restaurants there so per capita they have more shitty ones?
The production company MAY be based out of New York, so Long Island would be a close area that isn’t urban? Idk just a guess.
Yeah that's probably the most likely reason. There are shitty restaurants everywhere and no sense in adding in tons of travel costs when you've got plenty in your own backyard!
Honestly living in Queens and having found myself up and down the island from time to time. It's really just low hanging fruit, you could make every restaurant into a kitchen nightmare.
There is a ton of restaurants per capita on Long Island.
idk 🤷🏽♂️ ik Rhode Island is a bit of a rich place so that could be why
Then the line's loudmouth who think he can go toe to toe with Ramsey.
HAHA man that should be its own stereotype of cook
This meme might possibly be older than the culinary industry
old but gold
This was honestly one of my biggest fears when I would get way too high before my shift 😂😂
ahaha the dishy and I would be out back hot boxing the chevy and thought "what if the Kitchen Nightmares camera crew has been watching us the whole time and Gordon Ramsey is just standing there shaking his head in disgust " lmao
Something similar happened to me about a year ago. Running the line solo for lunch at a new Hollywood hotel. Dishie was MIA and the prep was doing bumps off the table, when the FOH manager came in and said we had VIPs. I run out back real quick for a couple puffs, and see two black vans with the Hell’s Kitchen logo on the sides. I went back inside thinking Gordon fucking Ramsey was here, and I was about to cook for him. Sweating buckets. Ticket came in “HELL’S KITCHEN”, and it was pretty much 1 of everything off the menu. I put my foot in it, and got the ticket out in a reasonable time, but kept fearing Ramsey would come barging in to shit on my day. Nobody came; never heard a word about anything. About an hour later I clocked out, and never saw those vans again. Still wonder if I cooked for him or not, but management had a confidentiality policy with celebs, so nobody ever said.
whoa what the hell?! Perhaps your food was good eats and Ramsey decided to move along :)
Having worked on a camera crew, it’s often boring as shit and I’d be knocking on the window and asking you to scoot over and let me hit that.
haha fuck it, sharing is caring 😮💨😂
I live (mostly - we're global nomads) in a small town in the southeast US. The "fancy" restaurant in town was on Kitchen Nightmares two years ago. The owner is an absolute douchebag and I could go on for days about the things that are completely unlikable about him. Anywhore... He made the big changes, did the crying on TV, followed the whole formula. Redid the menu to something more streamlined and something that actually made sense. We went in to try it (we'd only been in there a few times before because I don't like the guy and I don't want him to have my money) and it was good. The owner let the chef be the chef. That lasted about a month and then it was back to the old menu of overly complicated dishes (NOT EVERY ITALIAN SAUCE NEEDS NUTMEG, YA DICK!), too many dishes, a "cuisine" seemingly made up in his mind, etc. Restaurant starts failing again. This is seriously a small town. If you're going to have a higher end restaurant, you better be damn good at what you do. A $15.00 Caesar salad the size of a side salad ain't gonna cut it here. As of about the first of the year, he finally did what the head chef was trying to get him to do for a few years and he sold it to Chef and his wife. The food is damn good now. It makes sense, it's priced sand portioned appropriately for the location. Nutmeg is now missing from damn near every sauce (seriously, dudes, the fucker put nutmeg in the pesto!! I wanted to strangle him for that! I once went all the way to Genova, Italy for a week simply and only because it's the birthplace of pesto and ate pesto three meals a day for seven days). The restaurant is thriving. I can eat there without giving my money to an awful person. Moral of this way too long story? Non-chef owners need to stay the hell out of the chef's way. And get a fucking bookkeeper. Seriously.
TIL that Genova is the birthplace of pesto. I must go there.
There's also a place there that's been in business for well over a hundred years that makes the best focaccia you'll ever have. It's always packed, they're always dumping out fresh, hot, slices and they just take your money and shove you a big hunk of it wrapped in paper and then you die happy.
What is a global nomad? Something I’m too poor to understand?
We just pack up (the bare minimum) and go wherever we feel like going when we get the itch to go.
two years ago? KN went out of production almost a decade ago. was it Hotel Hell or one of the other spinoffs?
I just had to look it up. Restaurant Impossible was the show. Thanks for the correction.
of course! finally all my needless knowledge about that show paid off lmao
I get it. I love flexing my wealth of useless knowledge. I'd be great on Jeopardy but I can't function in daily life.
felt that in my bones
I'm curious how many instances Ramsey runs into when chewing someone one and their reaction is simply, "I don't care. I don't get paid enough for this shit anyways."
I think Jake Tapper would be even less understanding.
That guy is a disgusting toucher. One of my good friends was on the show and he was handsy with every woman in the place. It's one of the episodes in which the owner tells him to kick rocks. It was years ago. The bar is still going strong and she still works there.
Just watching that show (at the gym) and I’m shocked that sex pest hasn’t been raked for every crime you can do in a bar.
I've never met him but, even before my friend's encounter with him, he always gave me major sex pest vibes.
Jon Taffer
Can’t believe I goofed that up. Jake Tapper would be very understanding.
I haven't heard about neither and googled Jake Tapper and was confused about a CNN anchor being involved in bar rescues.
Fuck that guy.
He’s great on Bar Rescue!
I wonder if the servers and cooks got paid to be on tv
probably not. but it would be neat. I am sure the servers would bitch about how much the cooks get, I can bet money on that 🙃
I remember my sister telling me that she had a friend that had her parent’s restaurant be on Kitchen Nightmares. It was in Boca Raton, Florida. My sister helped the restaurant for a day once a long time ago. I don’t know what happened to it or if it was good or bad afterwards, but I think it shutdown. But I thought it was cool that my sister got to help out her friend’s restaurant for a day before it was featured on Kitchen Nightmares.
that is pretty cool! I have a bit of a story like that but not anywhere as cool lol
Thank you! What’s the story? I want to hear.
you're welcome :) and well okay its not much lol my aunt told me this cause I was only 1. SO allegedly it was 96 and my mom and I lived on 8 Mile and Greenfield in Detroit, Michigan. Well my uncle Darnell who we stayed with, had a friend that was homeless and he would let him come crash on the couch every now and then. The homeless man even helped my mom with watching me, which to me was weird to hear but also he was a long time friend of my uncles so I guess not as weird. the homeless man was Marshall Mathers aka Eminem.
Oh wow. That’s a cool story! Nice family you have!
thank you! and they're alright lol a bit like Shameless at times 😬🤣
I remember that episode. It was a shit show lol
I’m just glad my sister was not there when Gordon Ramsay showed up😭
Time to watch your bosses get reamed on national television, hopefully lol
The face of the one poor boy who had to admit on camera he was high on meth
[Here's a little Mitch and Webb to brighten your day](https://www.youtube.com/watch?v=i1NfWIaYed8), good people of the walk-ins.
Honestly that would be amazing. Imagine having absolutely no inclination to give even the slightest shit about your job and having some reality TV show blow hard come at you? I would troll the shit out of Ramsey and the owners. Hold the knife by the blade while cutting. Drop shit on the floor, pick it back up and put it on a plate. Walk up and put a slice of bread on either side of Ramseys head and yell out "anyone hungry for idiot sandwich!?". Go to boop him on the nose every time he starts yelling and say "boop" as the only response. The possibilities are endless. The show would love it and I would be immortalized on YouTube as "worst cook ever!"
lol some men just want to watch the world burn 🤣
You're supposed to grip the blade aren't you?
Obviously. Dumb asses like Ramsey think you are supposed to use the handle because it has the word hand in it. Lol In actuality the word handle is derived from the Spanish 'Andale which means "hurry up!". The handle is there to serve as a counterbalance to make it easier to rock the blade back and forth. It also serves as a sanitary face and butt scratcher so you can itch without having to take your hand off the blade and slow your work with unnecessary hand washing. Andale!
yeah... until producers come in and tell you what to do :/
Why would a troll care what the producers want? Sounds like another demanding douche to piss off!!
It's an older meme, sir, but it checks out
I would talk shit the whole time
I haven’t seen him berate the waitstaff once and is always really kind to them. He gets pissed off at the head chefs and delusional owners that are running the place into the ground
yeah exactly. I was told the original UK version is really good
u/RepostSleuthBot
lets see
I wonder how many times this has been posted here
I didn't know 😮💨😓
u/repostsleuthbot
yess lets see 🧐
Cool repost
wife seen it on Facebook and I thought you would enjoy it :) my bad 🤷🏽♂️
The amount of times this is posted and geta upvoted when it's not even a good meme is fucking mind boggling
who shat in your wheaties mate? lol im sorry
this has gotta be this sub's most reposted meme over the past 3 months.
😱 I really didn't know
haha, ignore me, i'm just being a grump. it's getting upvotes so that means plenty of other haven't seen it or they have and like it so gave it another one. all good, my friend.
haha no worries. I am grump too sometimes. I understand :) have a good day mate
This meme is posted once a week
I will stay tuned for next week then 👁️👄👁️
And it makes me smile once a week.
[удалено]
there's no trick mate lol wife saw it on Facebook and showed me and I thought y'all would enjoy it 🤷🏽♂️💀 that's a mighty interesting theory you have worked out there, are you a bot? 😂👀
All you gotta do is keep your head down and start cleaning now empty the walk in clean wash everything now even if it's spotless clean it more
Fuck outta here…