Gordon Ramsay Served Pizza With Ranch Dressing | Kitchen Nightmares

Come on, man, it's 8:30. It's, it's late and I'm tired and I'm hungry. John Sanders, come on, yeah, the

kitchen

really got some of it behind. It was my fault because it was overwhelming for me, come on guys can we stop pushing the food around the outside of the plate? You can't eat off the edge of the plate guys, yes chef, it's okay, we can't lower the standards last time, it's okay. twice a little angry three times take off your jacket and take off yes yes thanks now clean it up while the backup in the

kitchen

continues to grow John turns his attention to the potential disaster at the front of the house and I need someone I can trust, okay? ?

I, uh, I have to talk to these people, yeah, and uh, okay, just trust me, tell them my name j willy jay oh, that's me, jake john mayer, I need some proof, okay, okay, I will do the best I can. How long is the wait? It's working quite a bit. late now, let's worry about our standards and not worry about it, okay, John, why are you going to run out of that John? Look, look, look, look, you try it then and think about a lot of yes, the clients are waiting, but are we? happy with that, you're happy with that, come on, then the standards there is so much stress that the guests were starting to get tired of waiting.

I lowered my standards and shouldn't have been ready to go home, we'll get free desserts right? I will do my best to take care of yourself, there were so many people who were upset and I was embarrassed. I was just ready to pack up and leave at that point. Sorry, we cook fresh to order, come on guys, tonight is too important for that, come on. I'll be back, come on, please, Dave, no one is going to take care of this and I'm getting irritated. Okay, the idea of ​​falling apart existed most of the night, but the feeling was that I hope it doesn't explode.

I'm going to leave two. hours without food and it's hard I just want you to know this isn't going to lie thank you come on guys tonight Jay Willy's cooking is being tested like it's never been tested before don't send a dirty plate and even though the standards are better never. It's been too long. I will be back. A customer is tired of waiting two hours. There is no proper food and it is difficult. I just want you to know that this is not going to last. Leave. John rests for two seconds. You both watch a minute.

I know the tables are gone and we can't just walk with our heads on the ground, come on, then dig deeper. The tables are backed. It's not the end of the world. Still, we have to continue like this, but if you give. up, give up, play to the end means last ticket, I'm with it, come on guys, okay, come on, we got it, we're going to have to pressure the staff or this whole thing is going to fall apart. Wait a minute, this is cold, it can't be turned off, that's all we needed. Fox sounds like Gordon, come on, okay, it's okay for the owners to step up, the staff gets inspired, which in turn motivates the manager, Dave, come on, let's calm down and focus.

I need some rings and chicken, baby, it deserves it, no, I feel like I'm going to have to step up and take charge and make it six combinations that I need now, okay, let's do it, full three-tip entrée in half a beam, let's worry. about our standards, you heard they should have ribs, they're hot, oh they're hot, they're beautiful service, please come to my pit, come on, the kitchen has started up and with one last push, the food so expected is in place. way to the customers mine is very good, tender and spicy, okay, the best I have ever tasted, thank you, I appreciate it, okay, I have to order now, we are moving, we are doing well now, let's continue so, the food is turning out well, I think John has realized that he won't accept poor quality, good treatment, okay, we have a dining room full of lobsters, man, they have eaten everything except the plate, every plate I picked up It cleaned up great, all we have to do is get these tickets. out man just this last batch oh I think I see the light at the end of the tunnel guys now I don't feel like a man alone on an island I know Rick and Trish will be here to support me with that food.

It looked beautiful, yes this burger is the best, there is a word to wait I guess, and we will be back with the local seal of approval. Jay Willis is on the road to recovery. It was very nice to see the clean dishes coming back. Yes, yes, and we were. 165 very busy customers, I know there were some complaints and it was difficult but the kitchen slammed shut and most importantly we maintained our standards and now that we know how to do it, don't stop, it's okay, they won't leave me, no , No. Chef Ramsay has taught us to have passion and do perfection and not accept any excuses, John, if they offer you a slightly cheaper cheese, no, no, no, no, no, no, no, the staff has changed, John has changed, I am overwhelmed.

A sincere thank you to Chef Ramsay without him we wouldn't be here now. What is the response from the dining room? Yes, he is starting to spread the word. You definitely have your foot on the ladder. It is very important that you continue climbing. You all did a very good job. work and I'm so proud of you bye guys bye ladies thank you very much John has a new bounce and a step he has to know that we are on his side and that we are all in this together and it's just not him conquering the world it's all of us and getting ready because we are going to conquer the world.

Wow, it's been very interesting for me to come to the heart of America and meet a really nice group of humble, hard-working people, but when I first arrived I honestly thought the restaurant was beyond saving, but tonight I showed a little ray of hope, so long can it continue and I have not helped them in the following days. Everyone at J Willie's worked hard to keep your standards high, start hanging out, thank you. gentlemen and continued to perfect their barbecue sauce, a sauce that won jay willie first prize in the college football hall of fame rib cooking contest with a taste of success, the jay willis staff continues to work together to make your new barbecue is a success.