Gordon Ramsay FURIOUS At Lying Chef | Hotel Hell

Dinner time is approaching. Word has spread that I'm at the end and the place is packed. I'm learning a lot about why the inn is having trouble by watching Robert and Ari deal with the new influx of assumptions that anyone with any rational experience would make about staggering seating. of guests, but as if they were simply welcoming people to a dinner in a private home. Hello, how are you, Robert Inari? Go to everyone at once, yes, and in the corner you pretend you're in 1902, it's meant to be a relaxed evening. for durin and that is a recipe for disaster for

chef

Julian and the

chef

of waiters.

I'm making a change on the 21st, write it down, don't tell me, just write it down, it's an order, you guys are kidding me with all these orders that they said all at once so we don't know about Pacey who's writing the tickets Jimmy no in the table for Table five some of them have names others don't who wrote that girl is nothing the number of the table where the table is 23 so I need one person at a time I need to talk less in the kitchen labels 23 I have jumped out of the window eight people asked me for something with Judy and have not been criticized by the owners terrible seats do not help the tense atmosphere with a clumsy, naive and then like this, this is from the 1800s and it was painted for the Opera because you know what it is, all the The world has to know what that is, it's a Hannibal crossing the grasses with the white elephants, everyone should know that from each other. side of the house Rob is also busy giving a lecture this is one of the original signs for the house there is a lot of history here Teddy Roosevelt was actually the man's best friend or a very good friend of the man who actually built the house max Whatever whatever, George says this again, I mean, yeah, when I have four seats, Robert has groups of his friends come and sit at the same time, okay, so you're waiting for your starters, yeah, okay, let me check them for you, Robert, yes, the ticket. the system is nonsense, yes, like a hundred and tickets, there is no time, there are no suitable dates, that coordination who trains the reception team who is in charge in the restaurant who is it, I would be the host and then usually the host, the chef takes charge of the kitchen.

The place is a disaster. Clearly, Robert has no idea how to manage a

hotel

's drinks because they lose that we lost thirty-something drinks. Robert, we lost 30 drinks at least. I often find drinks not noted or just a lack of tracking and it is a big problem when we try to make money there is no communication between the bar and the dining room so people are served drinks but no one remembers the chart, we are losing a lot money, no joke, and they are losing their plates and me. I'm going crazy trying to come up with a system, they have almost no guests and they don't charge those they do, no wonder this place is in the red, they're supposed to write down the drinks and then apply them to a table and a room and then they break into the computer, the ticket system is fake and, as I feared, seating everyone at once is already causing problems for the staff and the guests, the guests are now suffering and the kitchen is falling apart, the thieves eat badly, come on , I have to intervene just to stop there you have to be kidding me this goose liver is burnt to ashes stop Julian yeah come on buddy I know we're in the and we're busy food dying in the window a foie gras salad I mean Honestly , it's like a piece of dried meat.

Where is Ari? Bring me Ari urgently. I mean, honestly, come on guys. Hello, I stopped. I just said it. No, what is that? What's that? Barbara, that's foie gras, that's not what grass, it's not funny, I know. It's not funny, I mean, I know we're in it, but does anyone have any standards here? Yes, well, can I see them? Can I see something down in two? Because right now I just want to get out of here. I can only be as good as I am with the tools I have. I'm ashamed and I know I can do better.

I know the staff can do better first of all. No more tickets in the kitchen. Give him ten minutes to catch up. Alright. Robert, is it possible? the first time put the phone away take off your jacket and dig a little deeper yes please yes someone I'm worried about there is food in the window and it's dying in the trade send them there it should be set up here how am I supposed to should I do everything wrong? Even you are with me and where no, no, I am with you, don't be preneur. I'm still trying to let you know that you can talk, so Amy is your Sheriff.

Well, when I try to communicate, oh yeah, yeah, yeah, no, no, no, I can't. do it no he can't find your balls and he tells me I found my ball yeah he wanted to go out we got a carry we communicate with him talk to him well I've been trying to show him when I'm done sending the food. There's always a third plate that's not ready or a fourth plate, which should be water, might move behind, but unless you tell us how you're supposed to know. I've been asking. I told him where this girl went. Ask him again where Atsuko Jillian is.

Table 23. I told you one. a minute ago I need foie gras where I know I have it behind me, okay, okay Junior, yeah, that's what you call communication, it's better communication, that's what you call communication, Roberts, there's a difference between interrupting and Don't communicate, and when you put out those main dishes. Up there, you make sure they go, you have to start stepping up and dictating a little bit because this is crazy. I agree, Jesus Christ, they were screwed up from start to finish and it was one and Gordon saw that.