Original subtitles

Wayne, New Jersey.

At the heart of one of the East Coast's

busiest golf courses sits restaurant In The Drink.

Owned by husband and wife team Jorge and Solange since 2017.

We've been together almost 20 years.

Coming here and just owning a business...

- Yeah. - But sometimes it's hard.

Whilst the outside attracts up to 80,000 golfers,

the inside is a different story.

When people think of a country club

and they come here,

I feel like they think they're in the wrong spot.

Inside is very dark. It's gloomy.

It looks like a high school cafeteria.

And the décor is not the only thing that's below par.

So somebody just sent these back

because the chips were burnt.

They said the sliders tasted weird

and had a really bad aftertaste.

People are always gonna complain.

You can't keep everyone happy. Sometimes it's a struggle.

With so much of the food ending up in the trash,

it's no wonder Jorge is in serious debt.

I don't take a look at the books. I trust him.

I know he's always been good with that.

We had to get a loan.

We had to put items on the credit card.

My wife, I told her, I had to take a loan,

but she doesn't know the number.

It's kind of stressful.

Despite a loyal staff

with servers Nadia, Lexi, Sam, and line cook Carlos,

the kitchen is struggling.

- How you guys doing? - High top three.

But I do the role.

Waiting for the skirt steak, Atlantic salmon.

You have three combo platters. - Ah!

I do the schedule, payroll,

sometimes I have to cook, I clean.

Jorge, he's a nice person, but maybe not the best owner.

He just does the complete opposite of

what should be done every single time.

If you're gonna cut these people for tomorrow,

you should probably let them know, like, soon,

instead of, like, tomorrow. - I know, I know,

but let's go through the shift and then we talk about it.

The leader at In The Drink is definitely Nadia.

Although she's not the manager, she basically is.

He doesn't know what's going on in his restaurant

because he's not here most of the time

and depends on either myself or other staff

that keep things running while he's not here.

Can somebody get the phone? I'm doing an interview, please.

Nadia!

Gordon, please help us. Everything is just a big mess.

This place is a death trap.

I can't help you if you can't help yourself.

Rot has set in! Smell it! Shut it down.

I'm on a golf course in beautiful Wayne, New Jersey,

here to check out a restaurant called In The Drink.

Now, this place is located in one of the busiest

golf courses anywhere in New Jersey.

But where the hell's the sign?

"In The Drink." I'm in the dark.

This--is this it?

Hello? Place looks closed.

Anybody here?

Oh, dear.

, this place looks bleak.

When Gordon came in, I nearly spit out my water.

I was mid-sip, I turned around,

and he was just there, and I almost puked.

- Hi, how are you? - How are you?

Good. I'm Sam.

- Sam, nice to see you. Gordon. - Nice to meet you.

Table for one? - Yes, please.

My God, is this the entrance here?

Did I-- - Yes, that's the entrance.

Did I come through the back door?

No, this is the entrance.

There's no sign at the front door either.

In The Drink. I'm in a hole.

- Right. - A [bleep] hole.

Should we order? - Yeah.

I'm dying to see the combo platter.

I'm on my own, but-- - OK, the combo platter?

- Yes, please. - I'll have a Caesar salad.

Do you have any shrimp? - We do have shrimp.

Yeah, I'll do a Caesar salad with shrimp.

Shrimp, OK.

And then entrees, the smokehouse burger.

You want the smokehouse? How do you want that cooked?

- Medium rare, please. - Medium rare.

And then, can I try the open-faced steak as well?

Open-faced steak, and how do you want that cooked?

Mid-rare as well, please, I think.

Medium rare, OK.

- Thank you very much. - OK.

- Thank you. - You're welcome.

Carlos, they're gonna start with the combo platter,

and then Caesar salad add shrimp.

OK.

Just take it away?

- Sorry. - No, you're good.

Oh, jeez. What happened?

Uh, they didn't like it.

They said they couldn't swallow the quesadilla

and the chicken was dry.

, what's on this tray here?

What was that? - Oh, nachos.

They didn't like the beef.

And they serve them on those trays?

- Yeah. - .

How long have you been here? - This is my sixth year.

Sixth year, wow. And how long's Sam been here?

- Three or four, I think. - Wow.

You girls are loyal. - Yes.

Bloody hell.

And in terms of the owner, where is he?

Um, to be honest, I don't know.

He usually just shows up when he shows up.

Wow.

I can tell Gordon is in shock right now

and, you know, I don't even like telling him this.

Barely ten customers in for lunch

and food's coming back; not a good sign.

They said everything was dry.

I know.

Yeah, I'll give them a glass of water.

So they can dip it in, you know?

- Hello. - Hello, my name's Nadia.

- Nadia, nice to see you. - Nice to meet you.

- How long you been here? - Nine years.

Wow. So from the beginning?

Yeah, even before the owner we have now.

I was with the previous owner. - But you are the manager?

- I'm not the manager. - No.

But I kind of try to run it

when he's not here because there's no one else to do it.

How long's this food taking?

Is the kitchen OK? - Yeah.

Does it normally take this long on a combo platter?

So the combo platter actually does take this long.

We only have one fryer and two baskets.

Everything on the platter is basically fried.

So it takes, like, 15 to 20 minutes to even make.

No wonder golfers don't want to eat here

because they've missed their tee time.

OK, I'm gonna go and see

if other people have got their food.

How are we? Are we enjoying lunch?

You found a hair on the cheese?

Yeah.

Sorry. There's a hair on the cheese.

Let's get that thing redone. - Yeah, I see that.

We'll take it to the kitchen. I'm really sorry about that.

Nothing worse when you're trying to eat properly

and you have to floss with a pubic hair.

Sorry about that.

There's a hair on the food. They sent it back.

I think my restaurant is really good, you know?

I think Gordon may find a couple of things,

simple things, here and there.

We don't really need that much help.

OK.

We have the combo platter here for you.

Well, bloody hell.

- And the shrimp salad. - Thanks, darling.

Let me know if you need anything else.

Thank you.

It just looks like something stuck

time warp from 1980.

It's like a kid's platter.

Fried, fried, fried, fried, fried, fried.

Honestly, that chicken looks like

it's spent more time in the [bleep] freezer

than it did in the farm.

Salad.

One of the most famous salads in the world, Caesar salad.

It's acidic. It's store bought.

And it tastes terrible.

Watching Gordon trying our menu

was absolutely mortifying.

He was picking through all the food.

Carlos, Caesar salad,

the dressing's kind of bland.

And I'm seeing this, you know, and I'm just like,

"oh, no, like, I got to go home.

I can't watch this anymore."

- Smokehouse burger. - Thank you very much.

Bun is burnt

and the burger is overcooked.

Everything's just so greasy.

- Open face, no fries. - Yeah. Thanks, darling.

- Here you go. - Jeez.

The burger was overcooked.

It was supposed to be medium rare,

and the bun was burnt.

Wow. Look at that.

Honestly, it looks like

someone's melted a condom on my sandwich.

It's just bad. That's terrible.

This restaurant looks like a cafeteria

and so does the food.

I've been here for over an hour

and still no sign of the owner.

Sam, any news of the owner?

Yeah, so I just texted Jorge,

and apparently he's been here in his office the whole time.

.

After that disappointing lunch,

it's time to finally meet Jorge and gather the team.

- Good afternoon. - This is Jorge.

This is our manager. - Hey, Jorge.

Jorge. Nice to meet you.

I was just admiring your patch.

My renovation, you like that?

- Do I like it? - What do you think?

It looks [bleep] stupid.

The drive coming in this course is beautiful.

- Yeah, you like it? - Really beautiful.

To this dreary funeral home.

Oh, my gosh, what do you mean, funeral home?

I mean, I know we need some decorations.

Some decorations?

The restaurant needs to be finished.

The best thing about this restaurant...

Yeah.

- Is the service. - Great.

Food was terrible.

How can you say that?

I mean, we do have a good food.

Where is the good food? And I'll order it.

I don't think it's that bad.

You don't think it's that bad?

I don't think it's that bad.

You haven't even got a manager inside this business.

No, no, we can't afford one.

- You can't afford one? - That's correct.

'Cause you're not busy enough for one.

- It's not that bad. - It's not that bad?

I might as well go home now then.

I'm in Wayne, New Jersey,

at golf club restaurant In The Drink.

After a disappointing lunch...

It's just bad. That's terrible.

I finally met owner Jorge,

and it's time for some hard facts.

This business, it needs a manager.

It needs systems, and it needs some vibrancy, Jorge.

It's not like I don't want to do it.

I'm here. I'm here all the time.

I'm here, you know, seven days a week

talking to the servers, talking to the public.

We don't even know when you are on-site.

Who's in charge of the kitchen? - I have Carlos.

- Carlos? - Yeah.

Guys, can you come and stand over here, please?

First of all, you look tired. - I'm tired.

How long have you been working without a day off?

I don't remember that.

What?

So you just come in every day? - Yeah.

You're not a donkey.

You need some time out.

Who trained you?

Uh, nobody.

- So you haven't been trained? - Nope.

Oh, my God.

How do you function with no direction?

So we usually follow Nadia's lead

or we just fend for ourselves when Jorge isn't here.

Wow.

Jorge is full of crap.

He turns up. He hides in the office.

And then he sort of sporadically comes in and out.

But there's no leadership in there.

He's atrocious as a manager.

This place should be packed.

We should be full from the end of April

to the end of September.

And that should garner sufficient cash

to get us through the leaner winter months.

It is the middle of summer but your restaurant is empty.

Please, get hold of Solange.

I want to meet you both in your office tomorrow morning.

I've spent the night looking at the finances,

and if I'm gonna help this restaurant,

then Jorge and his wife Solange

need to hear some real home truths

about what I've found out.

Solange, how are you? - Hi.

- Appreciate you coming over. - Thank you.

I was wondering why I'm here.

First of all, I'm here to help.

OK, thank you. I appreciate that.

We appreciate that.

I've done my due diligence.

And I've worked the numbers.

And I've studied the business.

Are you aware how much

the business is failing financially?

I know we're a little bit in debt,

but I don't really how much.

To tell the truth, he usually shuts down.

He doesn't want to talk about it.

Are you worried about the business?

Yes, I am.

You have some huge bills outstanding.

Yeah, we do.

How big is the bill? How high are the bills?

- Gotta be, you know-- - OK, just throw a number.

If I had to calculate all of the risk,

all of the jeopardy, and all the finance,

it looks like we're in for

just over a quarter of $1 million.

Oh, my God.

Why you never say anything to me?

I never thought it was gonna this much, Jorge.

How are we gonna afford it? How are we gonna do it?

You can't keep this lady out.

If this business goes down, she goes down with it.

I'm angry at Jorge. I'm upset.

You know, it hurts me that he wasn't trusting me.

We're in this together.

We should be helping each other.

Tonight I want to see this business function.

I want to see where are the weak points.

Is that clear? - That sounds clear to me.

Thank you.

Jorge right now has got his head in the sand trap,

and that's gonna come back to bite him quickly

if he doesn't pull his head out of his ass.

This ship is sinking and sinking fast.

I've been told that the restaurant also takes

a golf cart stocked with drinks

around the course to sell to golfers.

So I need to go and check it out.

Lexi, you good? - Yeah.

What a great idea, by the way.

- Yeah. - How many days a week

do these things function out here?

They should be functioning every day,

selling, you know, sports drinks, water, soda.

Yeah, smart. What can we take a day here?

Usually, like, I'll sell 2,000 plus a day on this cart.

- . - Yeah.

- From this one cart? - Yes.

- Two grand a day? - Uh-huh.

- That's without food. - Yes.

We are missing a trick, you know that?

In terms of the drink cart, Jorge definitely doesn't

pay as much attention as needed.

Jorge!

I need to take Jorge out to show him

what he's missing out on.

Well, I've just realized. - What?

I had no idea just how prolific these carts are.

They do some good business,

but it's kind of tough to work with those carts.

You know, it's just a cooler in the back of the flatbed cart.

What do you mean, just a cooler?

Yeah, we're supposed to have--

Lexi just said she's making two grand a day

on these things. - Yeah.

, man, you don't know your ass from your elbow.

Jump in. Time to go to work.

- All right. - I'm driving.

Whoa, whoa, whoa!

Hi, guys. Fancy a drink?

How are you, sir? - Hey, guys.

Can I get you something to drink?

- Absolutely. - Want a beer?

What a cracking day.

Uh, sadly not, no. Did you hear that?

Anything to eat? - Yeah.

Hey, guys. Come over. Good morning.

Can I get a beer?

Let me just check in here for you, sir.

Yeah, I've got some beers.

You mentioned food. - Yeah.

You want some candies maybe?

Candies? Do these boys look like they eat [bleep] candy?

Wraps! - A wrap would be great.

- A wrap. - A wrap is perfect.

- A sandwich? A salad? - Sandwich.

You've given me an idea.

Enjoy the rest of the day. - Thank you, Gordon.

Right. Jump in, big man. Let's go.

Did you hear that? - Yeah.

Hey, want a drink?

What can I get you guys?

Would you take a wrap?

I would definitely take a wrap, yes.

.

The business is off the charts, man.

We are missing a trick.

Whoa, oh, oh, oh!

Jeez! What's wrong with this guy?

Next time, can I walk?

He's crazy. What's wrong with him?

Mucho loco this guy.

I wasn't paying too much attention to the cart.

Now I see that it's a lot of business out there

that people are asking for quality food

that I'm not providing.

It's a major thing that we have to fix.

Oh, whoa, whoa, whoa.

Watch out.

He's crazy. What's wrong with him?

Back at the restaurant, it's time to see

how it functions during a busy dinner service.

Make sure everything's clean, going out properly.

You know what the dishes should look like.

Let's rock and roll, guys. Let's rock and roll.

- You OK? - Yes, sir.

So do you normally expedite?

Yes, sir.

No?

When Jorge told Gordon

that he's here most nights expediting,

my jaw dropped. That is a complete lie.

One is steak fajitas and one chicken fajitas.

Sol comes on a Friday or Saturday,

and she's really good at making sure

everything goes right in the kitchen,

but she's not here that often.

You got chicken wings, sauce on the side.

That's Mia. That's Mia. - No, this is me.

No sauce on--they don't want any sauce on the side.

No sauce. - OK, no sauce. Copy that.

Tonight, I cook for Gordon Ramsay,

and I don't feel ready.

He's a big star and he make me nervous.

No, look at me. Look at me.

If that lady's a pescatarian,

you can't cook the [bleep] salmon

where the steaks are. - Where the steaks are.

- . - A mix-up. We talk about it.

- How we doing over here, guys? - Very salty.

- Salty? - Yeah.

I apologize, guys.

Too salty? OK.

Give me another slider. Easy on the salt.

- What's happening in there? - The tickets are out of order.

'Cause he's just pulling them and putting them

and I had to take mine out from underneath all the tickets

multiple times because he kept putting it there.

And these people still haven't gotten their food yet.

Mia, Mia, I got these sliders.

They resend it because it was salty.

You got it, all right?

- Thank you so much. - Thank you.

- Is this raw? - No, dude, that's--that's raw.

- This is raw. - Yeah, dude.

- How we doing? - I'm not the expert,

but I don't know if this is, like, fully cooked.

Oh, my goodness.

That's unacceptable.

Let's keep an eye on those ribs.

I don't want them-- - Oh, [bleep].

What?

It's raw.

It's the second time.

There's no heat in there.

No, it's raw.

You can see that, right? - Yeah, I can see that.

You're expediting so you're the last line of defense.

- That's correct. - So the quality control

has to run through your fingers.

We're off to a terrible start.

Jorge is expediting.

Now he said he does this five nights a week.

That's absolute [bleep]. Trust me.

He doesn't expedite once a fortnight.

And there's more food coming back then is going out

and long delays in between courses.

Dude, is--what is that? Is that even cooked?

- That does not look cooked. - That's not cooked at all.

Food's not being looked at

before it goes out to the table and it's just a mess.

Sorry about that.

What happened?

It's still swimming in the ocean.

Oh, my God. It's [bleep] raw.

Touch it. It's ice cold. - Yeah.

Carlos, keep an eye on the salmon.

Salmon, it's uncooked.

Keep an eye on it? If you give me the head,

I'll get it back in the [bleep] pond.

He's putting the salmon in the microwave?

What are you doing over there, Carlos?

Why? No! No!

No, what are you doing in the microwave?

No!

, wow.

- No [bleep]. - Yep.

Jorge, to expedite,

you got to make things happen and coordinate.

This is a [bleep] show. 35 covers.

We're not even halfway through service yet

and some of these ticket times are over 60 minutes.

The girls are telling me at the weekend, this is normal.

I promise you, there's nothing normal

in a 60-minute ticket time, especially for fried food.

Jorge, my table's getting antsy.

They want to know where the salmon is.

The girl's just like sitting there and not eating.

, look at the salmon now.

Looks like a [bleep] bulldog's chewed it.

Carlos, how's the salmon?

I'm gonna ask you a question as the owner.

Are you happy with that? - No, I'm not.

- Can you do better than that? - Yeah, we can.

I'm not serving that.

It looks like [bleep] cats chewed it.

Where the [bleep] are we, seriously?

I'll show him how to cook salmon.

But holy [bleep].

Salty food, raw sliders. - Yeah, no, no, it's--

Salmon cooked in the [bleep] microwave.

Chicken cooked on top of the juice of

a [bleep] beef burger.

Hey, young man,

we're gonna get shut down.

But the food isn't the only thing I'm worried about.

What's wrong with him? What's wrong with him?

My guess is, it's too many days working in a row.

You OK? You OK?

Come here. Two seconds. Leave that. Come here.

You, on the stove.

Come here.

Sit down.

Can you get me some water, please, somebody?

Sit down.

It's not right in there, Carlos.

This is not normal.

I've got your back.

But this guy needs to understand

what he's done to you.

I'm in Wayne, New Jersey,

at country club restaurant In The Drink

which is deep in the rough.

I've removed line cook Carlos from the kitchen.

He was beyond burnt out.

Right now, I'm so tired.

Apron on. Jump behind the line.

And to cover, I've put owner Jorge in his place.

Up next, two skirt steak, one smokehouse burger, yes?

I never thought I'd be running the [bleep] hot plate.

Let's go.

, hell's bells.

Right, Jorge, talk to me. How long?

What ticket, Chef?

I've got two skirt steak, one steak fajita, yes?

- Yes, sir. - High top one, bar,

and the patio, table seven.

All right, give me--

Just give me a time.

Seven minutes. Seven minutes.

Seven minutes. Let's go.

When I walk in the kitchen

and I see all the tickets lined up,

I know [bleep]'s going down. Kitchen's backed up.

I'm so sorry about the wait.

We're still trying to get contact with the kitchen.

- What table is this, please? - Open face.

Open face, I asked for the table, not the dish.

With hour wait times, people are complaining.

And as a server or bartender,

that's really hard to deal with.

OK.

The table just sent back these

'cause they found a hair in their nachos.

hell.

What [bleep]. - Fajita combo.

Let's go.

What are you waiting for, what table?

- That was 75. - 75, yes?

Complete the table, yeah. We good there, yes? Thank you.

- Chef, this is gone. - They're what?

This is left. They left.

- What time? - They've gone?

Yeah.

But why's it come on now?

I don't know. Let me see, is this--

can you double check?

That's gone, right?

They just pushed it through.

She said she just put this in.

She still needs this. - Yeah, hey.

They've just ordered that. It hasn't gone.

Stop [bleep] around with me like that.

That's why I called it out. How long, please?

Copy that. Five minutes. Five minutes.

- Five minutes? - Less than five.

You said that eight minutes ago.

Hey, Jorge!

- Yes. - Look at me.

Are they just cooking one thing at a time?

Well, we're trying. We're trying.

They're not trying. Nobody's listening.

We're listening. What do you mean, nobody's listening?

Try and cook the whole table.

Jorge is telling me he's a kitchen manager.

Honestly, I wouldn't let that guy manage

a food fight at a preschool.

Right now, the only thing that's keeping me here

are the staff because this guy is delusional.

Guys, I need the burger. I can't serve half the table.

Copy that.

What's coming next, please?

I told you like five times, Chef.

No, you didn't tell me five times.

- 71. I'm sorry. - No, I read out the orders.

Gordon is having to literally, like, you know,

scream at him to get his point across

and Jorge's still not getting it.

It's so embarrassing.

- Hey, Jorge. - Yes, sir.

Jorge, look at me.

I'm not laughing, by the way. - I'm not.

I'm not laughing. - Hey. Hey.

I'm just like, everything is happening now.

No, no, no. That kid outside's been here

for 21 days on the trot, hey, every [bleep] night.

You've been behind there half an hour

and you're getting with me.

Why do they just put one dish up at a time?

Why aren't they coming together as a table?

There's three [bleep] chefs.

This combo platter is literally taking forever.

She's waiting for a combo. You're waiting for a combo.

hell.

Tonight, dinner service, it's--it's not that bad.

He's just making such a big deal about this.

- How we doing? - There's too much dressing.

I just can't eat it.

It looks like it's swimming with dressing.

It's swimming, yeah.

I hope I don't hurt his feelings.

Well, those ribs look pretty dry.

They should be falling off the bone.

- Table 72. - Hey.

Hey, dude. Look, coming all down there.

Hey, like Harry Snotter.

Clean the plate, please.

The chicken's [bleep] ice cold. Ice cold.

tray of [bleep].

This is dog [bleep].

It's absolute dog [bleep].

Holy [bleep].

Enough is enough.

Stop.

Stop the orders. Shut it down.

No [bleep] food, no more drinks. Dinner's on me.

Get them out of here. My apologies.

I will never think that he will just close the doors.

I'm shocked. Honestly, I'm shocked.

I'm in Wayne, New Jersey,

where I've shut the kitchen at In The Drink.

Enough is enough. Stop.

So, unfortunately, our kitchen's closed.

So I'm gonna ask you, you know, if you guys could leave.

Oh, good gracious.

Gordon just shut down the restaurant

and just feeling embarrassed once again.

But before I talk to owner Jorge

about the problems here...

Sit down, bud. You OK?

I need to check in on Carlos.

Listen. I'm here to help, OK?

I want to help you. - Thank you.

But I need you to take a break.

I appreciate it.

This is--this is not the way to live and work.

- Yeah. - And because of your loyalty,

you've been taken advantage of.

I'd like the opportunity to teach you

a menu that you can execute... - That's perfect.

And a guideline to help.

You in?

Yes, of course. I--

Come here. OK.

Get some rest, my man, OK?

- I appreciate it, Chef. - I've got your back, OK?

I'm from Peru.

In Peru, Gordon is a big star.

And I never thought Gordon teach me.

It's amazing. It's a dream come true.

It's becoming clearer by the minute

that the problems with this restaurant

lie squarely with its owner.

Let's talk about the way you run this place.

Let's talk about it, Chef.

Talk to me.

You're miles away from where you should be.

There's no general manager. - Yeah?

You're not present.

And when you are, you're hiding in the office.

Can you not see the mess you're in?

I'm here to fix things.

- No, you're not. - No, I'm not?

So what I'm not doing great?

Because you're asking your team

to work in your [bleep] mess.

The system is dysfunctional.

Ticket times, 90 minutes.

Golfers don't come anywhere near your front door

because they can't come in for a quick bite to eat.

I try to do my best.

Carlos is the one in charge.

- Carlos is on his knees. - Yeah.

He's been pushing for three weeks solid with no day off.

Right.

Do you understand what that guy is going through now?

Yeah, I know. I know.

It's not easy. It's not easy.

At least Gordon gets an idea of, like,

what we deal with on a daily, I guess.

You can't just beat them

seven nights a week like you don't care.

But you don't understand. You're not listening.

- I don't understand? - You're not listening.

I can't believe Jorge is

actually arguing with Gordon Ramsay.

I'm trying to help you.

But you know what? You're [bleep] deluded.

- You think so? - Oh, no, I know so.

deluded.

They're literally like this.

How do I know you're deluded?

- Yeah. - Because you're dreaming.

How--what am I dreaming? I thought you--

You're watching staff put food in the microwave.

You're watching staff-- - Wait, wait, wait.

I'm dreaming people to put stuff on the microwave?

You taught them.

You watch--you were there when I told him to put

the stuff in the microwave?

You have been watching this [bleep] for years.

They haven't done this for the first time tonight.

You asked me to help,

but I can't help you if you can't help yourself.

All you're doing is keep coming and screaming.

I want help. - Screaming?

Oh, my God. I can't.

We've never seen Jorge, like, confronting somebody like that.

- Well, at one point-- - Hold on, man, hold on.

No, no, no, wait, wait, wait, no, no, no, no, no.

Because you keep complaining-- - Send [bleep] food out.

No, no, no, no, no. All you do is screaming.

I need my check. Repeat.

- No, no. - Can you recall the check?

No, I'm stopping you sending [bleep].

What I want you to do is stop [bleep] with me.

I came here to do a job because you asked me here.

- But you--you try to-- - And so far,

you're ignoring all the obvious.

- But I'm not. I'm not. - Do you think I'm lying?

- Well-- - Or are you gonna listen?

Oh, my God. Did you see that?

Now, do you want a meeting with your staff or not?

I do.

- Are you gonna be honest? - Yes.

Let's go. Take off the hairnet.

Right now, this guy is delusional.

He can't smell his own [bleep].

He needs to understand what's at stake here.

I've been in a lot of kitchens,

and trust me, I've seen a lot of disasters.

But tonight, that was one for the record books.

You're standing in your own way

and you can't see the wood for the trees.

I absolutely welcome the loyalty, but I'm not--

I am not gonna butt heads with the owner

and waste my time.

I'm done.

Jorge! Listen to him. Like, we need the help.

Now, am I in,

or am I out?

After a disastrous dinner service...

Enough is enough. I have seen enough.

And a frustrating confrontation

with owner Jorge...

You can't just beat them!

It's now time for Jorge to make a decision.

Am I in or am I out?

Yeah, give me a shot. Give me a shot.

I want to see you first thing tomorrow morning.

Ladies.

Gordon has given me a wake-up call.

It was tough conversation.

Sorry, ladies.

I'm definitely gonna change.

I'm gonna do my best now.

Let's make it happen.

It's a new day on the golf course

and my team have been hard at work overnight.

But before I show Jorge and his team the renovation,

I've got another surprise.

Hey!

Oh, my God!

I've spruced up the golf cart

to advertise In The Drink on the golf course

and really maximize on potential food sales.

Hey.

How cool is that?

Oh, my God, I wasn't expecting

the drink cart to be redone.

So just seeing it, it looks way better.

If each cart can do $2,000 a day,

we could double that with food.

Caesar salad wraps.

We could be into nearly half a million dollars a year.

How does that sound, Solange?

I'm so excited. We're so excited, you know.

Thank you so much. We really appreciate it.

This is like a moneymaker.

I believe it's a great thing.

This could pay my rent in one day.

I'm excited about the new sign!

Oh, God. Look at that. That's nice.

The restaurant is open.

That's so cool.

Oh, my God.

- Oh, my God. - Look what he did.

- Oh, my God. - Wow.

I'm literally shaking right now.

Wow!

I've given this funeral home of a restaurant

a new country club aesthetic,

which is much more in keeping

with the beautiful surroundings.

Wow.

Walking through the restaurant, it was amazing.

It's awesome.

It changed 100%.

You feel like you're in a clubhouse.

You feel like you're in an actual restaurant.

This is gorgeous.

Let me give you a hug.

Oh. Are you sure?

Thank you. Thank you. Thank you.

We never thought it was gonna be this good.

Everything was so good. And I was shocked.

I was speechless. Even my husband, Jorge,

he was crazy. We're so happy.

Now that we have a beautiful clubhouse restaurant,

we need the food to be in keeping with the restaurant.

No more combo platter on this menu.

The combo has left the building.

Let's start off with the appetizers.

Honey glazed wings,

delicate little pulled pork sliders.

Bacon cheeseburger, simply done.

Chicken Caesar salad.

We're gonna turn that into a beautiful

chicken Caesar wrap for that cart out there.

Do you believe this is a menu you can stand behind now?

- Yes. - 100%.

We don't have bowling alley food anymore.

We now have golf course, elevated, vibrant food.

Dig in. Have a bite.

Get familiar to what we're gonna be pushing tonight.

The menu looks amazing. I'm excited for the kitchen.

It's gonna be easier and faster.

The shrimp is so good. Sam, try the shrimp.

Oh, my God. This is delicious.

Fries are actually good.

Oh, my God.

Oh, my God, it's so good.

But before we can tee off with a new menu...

I need to show Carlos and his team

how to perfect the new dishes.

Oh.

Gordon is a great teacher.

Thank you, Chef. - Yeah? Good man.

Now, to reopen the doors...

all: In The Drink!

I've ousted Jorge from the kitchen...

Tonight's a big night. I'm nervous.

I have a lot to prove.

We're ready.

And have entrusted Solange

to manage the hot plate and expedite tonight.

VIP guests are arriving,

including local golfers and social media influencers.

Hello, welcome to In The Drink.

You ready to put in your orders?

- Yeah, we're ready. - Sure.

Oh, my goodness me.

How you feeling? - I'm feeling well, thank you.

Yeah, what are you-- what are you working?

Come back and forth, seeing what they're saying.

Don't point. Don't point. Don't point.

We're not at the zoo. We're in your restaurant.

- Yeah, that's right. - Don't point.

Got you.

Float the tables. Tell them about the wine.

- Yeah, I did. I did, yep. - Float, float, float.

- Yes, sir. - Like a ballerina.

Sounds good to me.

Sir, how are you?

How is that steak?

Ballerina, my ass.

Come here a minute. Come here a minute.

You're walking round like a bouncer.

- Right. - You're the owner.

You look unhappy and you're just

walking around like this.

"Where are those [bleep]? I'm gonna get them."

Smile a little bit. There you go. Smile.

Work the tables. - Sounds good.

At least the kitchen is on track,

serving up some great food.

- Gone in 60 seconds. - Literally.

And there was four of them, all gone.

Oh, my God.

And the guests are looking happy.

How are we? - Good, how are you?

- How are you? - Oh, my God. I'm a lot happier

now the combo platter has disappeared.

First impressions, what do you think?

I love the vibe in here.

- Yeah? - Yeah.

And how are you enjoying it?

- Steak was phenomenal. - Oh, good.

You had the chimichurri? - The chimichurri.

Amazing.

OK, number 41. We'll have the skewer.

We'll have the pulled pork tacos.

While Solange is running the kitchen like a boss...

One, two, three.

That one you don't listen to. One, two, three.

Unfortunately, the same cannot be said for Jorge,

who keeps finding ways to avoid his duties

front of house.

- You OK, Nadia, my love? - Yes.

- Good? All right? - All good.

You OK, Sol? You need any help?

No, I'm OK. I'm OK.

- Right, where is he? - Kitchen.

Oh, no, he's not. Oh, jeez.

Sol, I'm waiting for this,

bar top seven, the appetizers.

Yeah. I'm waiting-- yeah, yeah, yeah.

I'm waiting for this one. I'm waiting for this.

Jorge, I get nervous when you're in here.

Do you need to be in here?

She is more than capable.

Please, no meddling.

Solange, tell me if he starts coming meddling.

I kick him out. Don't worry. I'm OK.

Kick him out of the way. You can do this.

Jorge is the only one who's not doing his job properly.

Meddling; meddling behind the bar,

meddling in the kitchen, and mincing round the dining.

There's no grace. There's no elegance.

OK. Hey, psst. Come here, you.

Here you go.

In the chair. It's your timeout.

Two minutes. Let's go. Sit down.

It's been a while that I have been in timeout.

Oh, God.

Now he's in the [bleep] naughty step.

He's in a timeout seat down there.

With Jorge out the way...

OK, start taking this. It's gonna be dining 22.

The team have an opportunity to shine.

How you doing? - How are you, boss?

- You good? - Good.

The restaurant is full and the pressure is on.

Watch the salt, Carlos.

Carlos. Now, watch.

Always from a height, just there.

And it spreads nicely. Not down here, yeah?

- Yes, Chef. - Let's go.

OK. A smoked salmon, the skirt steak.

What happened?

- Yeah, you sliced the top off. - Yeah.

Oh, boy.

At In The Drink, all is going well front of house.

It's a complete different and its class.

Very nice.

Delicious.

But in the kitchen, Carlos has had an accident.

Oh, boy.

Luckily, after some medical attention...

I'm OK. I'm OK.

He's good to carry on.

And after two minutes of being in timeout,

it's now time to see if Jorge can act like a real owner.

Ladies, how are you? Welcome.

Welcome to In The Drink. How are you?

How's everything with you? - Great.

Everything good? Are you excited tonight?

- Yes. Very excited. - Awesome.

What do you think of the place? - Awesome.

- Looks amazing. - Yeah? Like it?

What do you think of the color? It's amazing, isn't it?

First of all, can I get you something to drink?

- We already ordered. - Yeah, what'd you guys order?

- A bottle of Kim Crawford. - Awesome, awesome.

My name is Jorge. Let me know if you need anything.

All right? - Thank you so much.

Thank you. Thanks for coming. Thank you.

Looking very good.

At last, Jorge is finally starting to get it.

Carlos, you good?

You look like a different man.

A different man, in control, smiling.

And they're loving the food out there.

Perfect.

With everything going smoothly,

there's just one more thing.

- Hey, Nadia, you got a minute? - Yeah.

I need you out of here for like five minutes.

- OK? - Yeah, let's go.

So, Nadia, Sol and I,

we're asking you to become manager.

I think that's something I can take on

if you're willing to change, you know?

I am, I am.

Change with the restaurant, you know?

Yeah, and I think the biggest change is gonna be

you becoming the GM for this place.

So it's gonna be really good.

I'm up for it. I know I can do it.

I'm down. I can do it. - Awesome, awesome.

Let's go. - Got this.

Thank you. Thank you.

The new GM at In The Drink, right here.

Let's go! - Whoo!

I'm so happy that Nadia is now the manager.

She said, yes, by the way.

- She said, yes? - Yes.

Come on.

- Thank you. Thank you. - Thank you, buddy.

- Good to see you. Thanks. - Awesome.

Very good. - Awesome, I'm glad. Thank you.

It's amazing in here. It's unbelievable.

- Awesome. Thank you. - Unbelievable.

Thanks, buddy.

Yeah, before when we went here,

it was kind of funeral home vibes.

And now it's bright and lively in there.

You know, everyone was excited.

- I'm so happy. - Thank you. Thank you.

The menu was great.

I had a salmon salad that was absolutely awesome.

Place looks phenomenal and the food's much better.

Thanks, buddy.

With things heading in the right direction

at In The Drink...

- Thank you so much. - Great job.

It's time for me to leave Jorge and his team.

Thank you.

Hey, you, come here.

Come here, come here.

Hey, I'm here to help.

Aww.

- You OK? - Yeah.

Thank you. Thanks, man.

It wasn't the best of starts,

but it certainly was a strong finish.

- Yes. - OK? The owner.

The owner, yes? - Let's go.

The owner. Thank you. - Good night.

Oh, boy.

Now I get the picture.

I get to see how you have to run the place.

I have to become better and do this way for life.

A new beginning.

What a week, honestly.

When I first got here, I couldn't believe

how a resident could be struggling

in such a beautiful location like this

in the middle of Wayne, but, honestly,

Jorge was so stuck in his ways

and refusing to listen to his staff.

It wasn't difficult to see the big issue here.

But if he can learn to trust his team, delegate,

and take advantage of this amazing surroundings,

I promise you, he can go from In The Drink

to a hole in one.

All right. Let's go.

Oh, man.

Jorge.

Oh, [bleep], [bleep].

Ooh, [bleep].

.

After just a few weeks of perfecting the new menu,

the dining room at In The Drink continues to be busy.

The new drinks cart is out every day raking in the money,

helping Jorge to start paying off his debts.

With Jorge taking a step back and Nadia as manager,

Carlos has enjoyed some well-earned days off

and has perfected all the recipes I've taught him.

Next time on "Kitchen Nightmares..."

Oh, look at this place. Smells like it's

Snoop Dogg's kitchen in here. What's going on?

Your brother's working his ass off.

Get the [bleep] out of here.

Gordon yells at me, I'm busting his balls right back.

I'm not--I'm not taking

from that [bleep] guy. - Nah, yeah.

Overall, we're close to $500,000 in the hole.

.

How long have they been in there?

Rot has set in!

Get the customers out of here, please.

We're shutting this place down now.