– English Lyrics

Lyrics & Translation

[English]

This is the goldfish Iberville.

>> Thank you.

>> And then this is a fried shrimp pboy.

>> Great, man. Okay. Well, um, thank you,

man. It's depressing. Seriously

depressing. I mean, an owner who clearly

doesn't know what she's doing. I've got

a nurse, a plumber, and a lifeyard, and

[music] a dining room that is empty.

Yeah. Not good.

Jump. My god. You think of New Orleans.

It's so sad. Dry, salty. Such a shame

cuz it's so dry.

>> Yes, sir. I do agree with that.

>> I may have a glass of water as well.

>> Yeah.

>> Before I dive in that fountain.

>> Criy.

>> Maybe I should stop now. The whole menu.

Not a good idea. Wow.

Okay.

And is it uh is it frozen fish?

>> Yes, sir.

>> Bonnie won't [music] let us order fresh.

>> Wow.

>> So, you've been disarmed.

>> We have to go through Bonnie to get

anything.

>> Thank you.

>> Bloody hell.

>> As a customer, Chef Ramsay was spot on.

I've tried the food and it just does not

taste good. It's dry, it's flavorless,

or it's too salty.

>> All righty.

>> Okay. What? This is the captain platter.

The hush puppies are made in house.

Everything else is not fresh.

>> Right.

>> And then this is the shrimp and grits.

>> Thank you. It smells so greasy.

>> Shrimp and grits.

So salty.

And this is the

>> fish. And then that's your red beans and

rice.

>> Have a little taste of that. It is so

salty. And parts of it are hot in the

center. On the outside is cold.

>> Oh my god.

>> I tasted that. It turned my lips into a

cat's

>> I think it's the sauce.

>> The sauce?

>> The cream sauce.

>> Can you give a taste of that to Bonnie,

please?

>> Bonnie.

>> Bonnie. Yeah.

>> Taste that sauce. He told you to taste

it.

[music]

>> God, it's nothing but salt.

Is that salty too?

[snorts]

>> This is way too salty. [music] And them

shrimp and grits made me want to throw

up. They were so salty.

>> The only seasoning she buys me is salt.

That's all I can use. If I didn't have

that, it had no flavor because there's

no seasonings.

These are the Cajun fries made with

sauce. And this is a raw oyster. And

then I have the rest of [music] like the

different oysters coming out for you.

>> Gotcha. And this one, this is the same

sauce, right?

>> Yes, sir.

>> I'm done with that. Thank you, honestly.

And um

>> and oysters are local.

>> It doesn't look very fresh.

>> Uh

the oysters I think we got two days ago.

They didn't clean them very well. I

mean, oysters are dangerous enough, but

honestly,

I've just recently had my sixth kid,

Jesse James. I'd love to be around to

celebrate his first birthday, so I'll

pass on that one. Excellent. And it's

just it's got

over there.

>> Absolutely.

>> Thanks, God bless you, Jesse. Fingers

crossed I'm coming home, kid.

>> How the do y'all serve Gordon Ramsay a

dirty oyster? That is literally what he

did.

It's not even shoved.

Like, how the do you serve him that? And

>> I've got to go for the death row burger.

It's getting me nervous. Death row.

>> I'll put that in and I'll be right back

with you.

>> That's Gordon Ramsay ticket that just

came up.

>> I think they were out of the gumbo

rolls. Looks like you got the last

portion.

>> Can I Can I Can I get a bite?

>> That one right there.

>> Thank you so much. I'll pay for that.

Okay. Thank you.

Thank they were 86.

>> They still waiting for their food,

donuts.

>> I don't think nobody had an ice cream.

>> I'm waiting on three crawfish bits, egg

rolls, and a wrinkle loaded fry. Do they

need me to come back in and help?

>> No, I just think you need to man the bar

making sure everything is doing, but I'm

doing talk to everybody. Go get

>> I made my rounds twice. As a matter of

fact,

>> I heard hush.

>> Body ain't doing their job.

>> I do apologize for everything [music]

backing up right now. Some things are

coming up burned. I appreciate your

patience. Thank you.

>> That's an hour now. I've been waiting

for food. The biggest issue here is in

the kitchen.

>> We just had a little delay in the

kitchen.

>> Is it always this slow?

>> Yes, sir. Order tickets are being held

up at the kitchen. There's only so much

apologizing you can do. That was

embarrassing.

Um, I can assure you we'll try to get

that.

>> I appreciate that, my man. Thank you.

>> Nobody should be waiting an hour. Are we

not responding at this point?

>> I'm concentrating on what I'm doing and

you throwing me off. Don't throw me off.

>> When they holling, scream, I know. Leave

me the alone. Let me do what I do.

>> What you doing about to you want to toss

it?

>> That's not enough.

All right. Girl, put up too much. Toss

it.

You handcuffing you, sir. And I

apologize about the delay.

>> No, all good. Thank you. What sauce is

that? Is that barbecue sauce?

>> Yes, sir.

>> It's a homemade sauce.

>> Yes, sir.

>> Thank you, man. Yes, sir.

>> Oh, you sir. Cooked properly, right? But

it's just drowning in sauce. What a

shame, sir.

>> Thank you.

So, he actually said the chicken was

cooked pretty well. Um, he said it was

just drowned in sauce.

>> All right. All right.

>> Oh, that was my right.

>> Yeah, that was your fault. I told you

that too much.

>> Here's what your death burger is.

Thanks, buddy. [music] Thank you.

>> Oh my god.

Doing that thing. Ice cold.

>> Sir, how's that burger by any chance?

>> Still moving. Um, I think that's sort of

raw.

>> They got to do better in the kitchen.

>> Yes.

>> They should be sentenced to death row.

>> Yes, sir.

>> But I'll bypass that. Yeah. Just tell

her it's it's it's it's ice cold.

>> I got you, sir.

>> And it's ruled.

>> I got you.

>> So, the burger was undercooked.

>> They sent it [music] back.

>> He said the death row burger should have

been sent to death row. It's still

>> Oh, yeah.

>> You said it's still moving on the

inside.

>> And then you're like, I'm hungry.

>> Get the out Ramsay.

>> This is a medium rare steak, right? Yes,

>> I got you.

>> Here's your steak. Medium rare. Would

you like any steak sauce with that?

>> Done you, please.

>> Wow, look at that. That looks like one

of the saddest steaks I've ever seen.

God bless her. Baked potato,

man.

Oh, wow. Do you have a metal fork? No,

sir. Does she say medium rare?

>> Yes. I don't know if it is medium rare.

Oh,

how the am I supposed to get into my

steak?

I've never ever ever ever sent food back

because I can't cut into it. No metal

fork.

Barbecue shrimp.

>> You got that combo?

>> Yeah.

>> Thank you.

>> Okay. Thank you very much.

>> You're welcome.

>> That's the barbecue shrimp. That's our

barbecue shrimp.

>> Thank you.

>> And then this is the cup of chicken

gumbo.

>> Excellent. Thank you.

>> You're welcome.

>> Thank you.

>> Now, gumbo. I love Oh my god,

>> that's just watery. Watery bland gumbo.

What a shame. Barbecue shrimp.

They just taste frozen.

We shouldn't really be serving frozen.

It's just so peppery.

>> How is everything?

>> Um, such a shame cuz the gumbo is really

watery. Bland bland. And how much pepper

is he putting on the [music] barbecue

shrimp?

>> He doesn't put too much.

>> See at the bottom here is just packed

with pepper. Oh my god. [cough]

>> Thank you very much.

>> You're welcome.

>> You explain that to him.

>> I will right now.

What makes me nervous about Gordon being

at our restaurant is the criticism. My

dad doesn't deal with criticism very

well.

>> Too much black pepper and a barbecue

shrimp. Gumbo's very bland.

>> My gumbo's not bland. I've been in the

business longer than him. I don't think

anything was bad. Building a big boy

platter right here. That's hot.

>> First, I have the big boy seafood

platter.

>> Gotcha.

What are these?

>> That is our stuffed crab. And you also

have fried frog legs in there as well.

>> Ah, there she is. [laughter]

>> Ryan, thank you.

>> Right. You're welcome.

>> Bloody hell. The crab.

>> It's just a big fried mess of seafood.

That is embarrassing. Janet, thanks. So,

it all it all looks and tastes the same.

Is is is any of this fresh?

>> It's actually all fresh.

>> So nothing's frozen.

>> Nothing's frozen.

>> How's that possible? These are all

signature dishes, right?

>> Uh most of them are, especially the

flounder leit.

>> Flounder leit.

>> This is our most unique signature dish.

>> And where's the flounder?

>> The flounder is actually inside. That

one's very popular. That one's been on

the menu for 30 years.

>> 30. Exactly the same. Exactly the same.

>> And it was looking like this back in

1995.

>> It was.

>> Is this one of your favorites as well?

>> It is.

>> Thank you.

>> You're welcome.

>> Okay.

>> Well,

this could be any fish right now. This

is a joke.

Yeah, it's just and all I've tasted so

far is just food that is just so

underwhelming. Everything's almost like

he's given up.

>> Well, that's why we needed you here. I'm

just not sure what my dad's going to

say.

>> Oh, boy.

>> But he's too stubborn. He needs somebody

just like him to get through his

hard-headed brain that things need to

change.

Gordon isn't happy in the restaurant

right now.

>> Oh,

>> everything is bland.

>> That son of a [ __ ] That pisses me off.

[music] Criticism like that. You take

the heart. Wow. What a lunch.

>> Okay. You can fry.

>> Frozen bag of fries. I'm getting it.

>> Thank you.

>> There [music] we go.

>> Thank you,

>> Holly. [music]

>> Is the chef okay?

>> Um, yeah.

>> Yeah. For the [music] food. Anything I

can nibble on?

Can this [music] go out?

>> Yeah. Okay.

>> Does he need any help in there? I'll

take anything, Holly. I'm starving. Oh.

>> Oh, look. Saved by the bell.

>> No. Save by the bell. Thank you.

>> Yuka fries.

>> Yuka fries. Thank you.

>> Oh, you got more excited. That's it.

>> Yuka fries. Okay.

[music]

How are we doing?

>> Oh, literally halfway through a yuka

fry. Are they Are they frozen?

>> Uh, yeah.

>> Frank, can you drop this mac and cheese

real quick?

Oh,

>> macaroni and cheese.

>> Thank you very much. Is this on the

Caroline recipe?

>> Yes, it is.

>> When was the cheese sauce made?

>> Yesterday,

>> right? That absolutely stinks.

Oh my god. Macaroni's all overcooked.

It's almost mush. And it tastes

It just tastes like the chef's given up.

>> Nachos.

>> Make it fancy.

>> Don't I always?

>> No.

>> Is this his soup? Yeah.

>> Nachos.

>> Oh boy. Here we go.

It's just bland.

Peagles deserve way better than this.

Holly.

>> Yes.

>> Is that plastic avocado? Is that a bag?

>> The the guacamole is not fresh. I'm

sorry.

>> Why would you buy avocado in bags? If

you've got fresh avocados,

>> will you ask Frank for that one, please?

>> Good. We'll do that, Chef.

>> Thank you. Now,

>> a lot of our food is not made fresh in

house, and chef is really criticizing a

lot of that, and I'm pretty sure he's

going to tear this kitchen apart.

>> Hey, Frank. Ma'am,

>> chef wants to know why we use um bagged

guacamole when we have avocados.

>> Tell them to ask the lady who runs the

restaurant.

>> I find people who are giving you

criticism. I try to be positive, but I

can become a very negative person very

quickly. Ask stupid questions win stupid

prizes.

>> Frank said to ask the lady who runs the

restaurant.

>> No, I'm ask the person who runs kitchen.

Tell him that.

>> Hey Holly, tell him to grow some

>> a pair of vegan bones. Okay.

>> Yeah. Past the buff my ass.

>> Um, chef says he's asking the person who

runs the kitchen and he wants you to

grow some vegan balls.

>> Cuz we're perpetually short staffed and

we take shortcuts to get things done. I

mean, I don't have time to do what I'm

supposed to do. How am I going to do

that?

>> The response was, "We're perpetually

short staffed and so sometimes we take

shortcuts."

>> Crushing it, man. It's not easy to make

the same dishes every day and make them

the best that they can be. I can't do

the work of three people. That's not

possible. Somebody back there does not

care.

Let's make that absolutely clear.

>> You know, there's always that one

customer can't please.

>> Table two.

>> All righty. There's our river vamp and

our crab cake.

>> Wow. Thank you very much. What's the

sauce?

>> It is our crawfish sauce.

>> Thank you. Oh dear. Wow. It's not even

crisp. It's soggy. That doesn't look

very nice.

It's just mush. Damn,

that's gnarly.

>> All right.

>> Um, yeah, that was just bit sort of

mushy and dense.

>> Mushy. Yeah. Okay.

>> Thanks. Sorry.

>> All right, chef. Um, crab cakes are a

bit mushy. Okay,

>> here we go. Here we go.

>> This is the Riverbend fries with

clawfish.

It just takes off a watery mess.

And clawfish just tastes watery and

bland.

>> Okay, I'm going to let them know.

>> And the fries are soggy.

>> And the fries are soggy. I'm going to

take the same.

>> Okay, fries were soggy. Uh, the crawfish

was watery.

>> Watery.

>> He not about to like nothing.

>> The River Ben fries are not soggy. We

actually overfry our fries. So, I don't

understand what he's saying about the

fries are soggy.

>> Chef Blake does not take criticism.

Well,

>> Blake has this wall that she puts up.

>> Chill. I am chill. I look chill.

>> Nope.

>> Ah, you're Nelson. How are you,

>> Nelson? Pleasure meeting you.

>> How's everything?

>> Yeah. Um, not good. Um, I saw your

busing tables there. Do you just pop in

from time to time?

>> Yeah, I just pop in and whatever is

needed, I'll take care of it.

>> Your full-time job is a

>> uh photographer, studio owner.

>> Amazing.

>> Yes.

>> Well, I'm going to make my way through

the menu and we'll catch up later

somewhere.

>> Okay. Thank you.

>> Yeah. Good to meet you.

>> Up

first up, doain tree.

>> I can't wait to see how this about to

go.

>> Hey, look at this.

>> Welcome to your domain.

>> [laughter]

>> It comes like this.

>> Comes like that for uh pictures and then

we take it away.

>> We're all going to [laughter]

>> Oh, he's taking a picture at a time.

[laughter]

>> Blake love that sign, man. It's a play

on New Orleans. It's a little gimmicky.

>> The breading is so salty.

>> What is the sauce? So on the actual

linguin the fetachccini at the bottom

that is an alfredo sauce.

>> It's so spicy. [music]

>> My guess is it's going to be the

seasoning. We use the chef uh Blake

seasoning blends.

>> That is so salty.

>> Can you ask him to taste that?

>> Yeah.

>> Really salty.

>> Don't.

>> Chef Ramsey would like you to taste

this. Wow. What is it? He believes it's

overseasoned and too spicy [music] and

salty. Okay. Delicious to me.

>> All right, sounds good.

Too salty. Won't he come back here and

cook the pasta then?

>> So, uh, the chef did taste it. Tastes

fantastic for them.

>> If that's how they send it and serve it,

well, that's good to know.

>> Thank you.

>> Make everything blame. No seasoning on

nothing. Every dish from now on blame.

What?

I know that my food tastes good, but I

think he may not have the taste palette

for New Orleans Rio cuisine.

>> All right, catfish platter walkin.

>> All right.

>> Okay, here we go. Here we go.

>> All right, so we have our catfish.

>> Thank you.

I met three southern girls in [music]

Jefferson, New Orleans, and I've placed

my take order for food.

>> Order up, gap.

>> But with tickets backing up in the

kitchen, come on, man. I'm facing a long

wait.

>> Rumble in the microwave.

>> How long you going to have on that

shrimp? Went down long enough ago, it

should be ready ain't been down that

long.

>> Three southern girls. Looks like three

hours for lunch.

order. That's it for that order.

>> Come on, guys. I am starving.

>> That's it. That's everything.

>> Everything in there.

>> Everything's in there. Thank you.

Bye-bye now.

>> About to wait.

>> Wait.

>> I [music] am extremely nervous right

now. I wonder what he's going to say.

>> Okay.

This is the smothered shrimp.

It just tastes just plain. No spice, no

kick. More than anything, just no love.

It's almost like they're cooking in a

rush just to get it done.

Cornbread.

Oh, it's very crumbly.

Tastes like it's almost sort of

pre-made. Fried chicken. Nice and

crispy.

crispy. It just needs more help on the

dredging. So, it's sort of better

seasoned. Such a shame. Mac and cheese

tastes like processed cheese with

spaghetti. So bland. Yeah, they forgot

my gumbo. Damn.

The most important one.

Dear,

>> there was no gumbo in there.

>> There was no gumbo.

>> No.

>> We need a We need a gumbo quickly. Gumbo

quickly.

>> Damn.

[groaning]

>> Gabby is always tired. We've had

multiple issues where we miss or

overlook customers. It's bad. Gab order

being played in now. Gumble in the

window.

Huh? Here he is. Thank you.

>> Here you go. Sorry.

>> What do you think of the setup?

>> It's great.

>> What's in here?

>> Um, chicken sausage and shrimp.

>> Chicken, sausage, and shrimp. Appreciate

it, my man. Thanks, bud. Thank you.

Okay, the gumbo. That's the staple right

there.

>> It looks hearty.

It tastes like a a short cooked gumbo.

Gumbo takes hours. And the longer you

cook it, the more it improves. Um, and

it's nowhere near as spicy as I thought

it would be. So, almost cooking in a

rush. Cooking and cutting corners

results to flavors like this. And yet,

it took over an hour to get the food.

That's a big let down. But when you got

a restaurant [music] titled Three

Southern Girls, you just expect, you

know, food that's packed with power,

flavor, and really punchy with spice.

It's sort of almost cooking with no

love.

What a shame. What would you recommend?

>> Um, you know, the biscuit's pretty good.

>> Got to do the chicken and waffles,

right?

>> Chicken and waffles.

>> What's so special about the brisket egg

benedict?

>> Um, it's got like a barbecue Holland

sauce on it.

>> Say that again. A barbecue what?

>> Barbecue Holland sauce.

>> Whose idea was that?

>> I have no idea.

>> Right. Whilst in town, let's go to

shrimp and grits.

>> Looks like I'm going to drop those.

I'd get two hands on those if I was him.

>> Oh, yeah. For sure.

>> Um,

>> where's he going with those?

>> Oh,

are you all okay, you guys?

>> Angela, I'm going to need you to come to

the dining room if you would and bring

them off. [music]

>> Damn it. All over lady's bag as well.

>> Definitely.

>> Oh, sorry about that, you guys.

Young man with cowboy boots and hair

slick like that. You should not be

carrying glasses above your head like

that on the tray.

>> Thank you.

>> Brisket biscuit keto shrimp and grits

chicken and waffles.

>> All right.

>> Was everybody ready as far as ordering?

>> Shrimp and grits.

>> Shrimp and grits. I'll be right back,

guys.

>> Bye. Here's the shrimp and grits.

>> Here we go.

keto shrimp and grits for you.

>> Right. That looks like someone's just

puked in my bowl.

That is disgusting.

That is disgusting. Really bland.

Terrible.

>> We're really stacking up here.

>> Go ahead. Finish it off then.

>> Go ahead.

>> Go right ahead. You were so eager to do

it.

Ah,

>> so that is

>> we've got our biscuit benedict right

there.

>> That looks ridiculous. Thank you.

>> No problem. Enjoy.

>> I'm not too sure about the word

enjoyment. I think I'm about to eat the

worst benedict I've ever got. And my

eggs are hard boiled. Eggs benedict

should be like a soft egg.

A holiday sauce with barbecue sauce

running through. What were they

thinking?

>> You doing okay over here, Mr. Ramsay?

Between you and I, especially in a

breakfast diner, when a chef can't poach

an egg, we're in trouble.

>> Yeah.

>> Thank you. [music]

>> Oh boy, that was so bad. Even five

people will land on it.

>> He said the post shapes, it was not

poached. It was like almost hard.

>> Okay. I don't think he liked the

brisket.

>> Can you get the other biscuit from the

microwave, please, Aaron?

>> Yeah.

>> I knew when Chef Ramsey came in and ate

the dishes, I knew what was wrong with

them. The recipes are outdated. I've

brought all these things up before and

Connie doesn't listen to me.

>> Okay, I've got our fresh homemade

biscuit here.

>> Are they always this heavy?

>> They're microwaved, so that's probably

why.

>> Okay. Is Chef Mike busy in the kitchen?

>> Sorry.

>> Is Chef Mike busy in the kitchen?

>> Mike? No, he doesn't work here anymore.

>> Chef Mike.

>> Mike.

>> Microwave.

>> Oh, you killing me. Hold on.

>> That's the wobble for this.

>> Yeah.

Thank you.

>> Oh, what's this one?

>> Chicken and waffles here.

>> Chicken and waffles. Oh boy.

>> Oh my

waffle tastes strange.

Wow,

that chicken's drier than the Sahara

Desert. Um, is Miss Connie available for

a quick chat?

>> I'll go grab her.

>> Yeah, once you got a moment. Thank you.

Shocking. I mean, really bad. Everything

is cooked with no care. Awful. Awful.

Awful. Awful.

>> Um, he said for the chicken or waffles,

the chicken was uh dry.

>> Okay. I don't think our chicken is dry.

Maybe things are fried a little

differently. Chef Ramsey [music]

probably isn't used to eating southern

food in the south.

>> All right. Sausage rolls.

>> Okay.

>> Everything else should be out shortly

for you, boss.

>> Thank you.

Oh boy,

it looks so dry.

I can barely see the sausage. Not the

kind of thing you say in Texas, is it?

>> Yeah. Well,

>> dry sausage roll.

They're disgusting.

>> Hello, mate.

>> Yes, sir.

>> So, the roll was there, but no sausage.

I could barely find the the sausage is

so overcooked.

>> Sure. Uh, here we go.

>> So dry.

>> Gotcha.

>> Thank you.

This is for age three. It's hot.

>> Okay.

>> Cut that.

>> Oh my god. Bloody hell.

>> Wild mushroom pasta.

Delicious.

>> Why is that so watery?

Must

>> be the mushrooms, maybe.

>> Is it supposed to be vegetarians?

[music]

>> Yeah. Yeah, it should be.

>> Are they serving bacon with the sprouts?

>> I'll be right back.

My moments like this. I really do miss

your cooking.

All right. So, the pasti is like really

watery.

>> Food coming back is kind of

disappointment, you know. Uh kind of

destroy me a little bit.

>> Okay, I need curry chips now. [music]

>> I don't have that much knowledge in

British food. So, I kind of was

expecting [music] that to happen.

>> Smells good.

>> All right, this is hot. Uh loaded curry

chips for Chef Ramsey.

Okay,

>> the loaded curry chips here.

>> Oh my gosh, what a mess.

>> Loaded curry chips.

>> Going to have the scotch egg for you.

>> Thank you,

curry sauce, and shredded cheddar

cheese.

>> That is terrible. What a mess. Now,

[music] when I think of British

gastrops, a scotch egg

absolutely seals the deal.

Wow.

In fact, I'm going to take a picture of

my scotch egg.

I'm going to send it to my mom. My mom's

going to have a heart attack when she

sees that.

>> Get these out of the way for you.

>> Yeah, I've just sent that to uh my mom.

That is a scotch mess. It's undercooked.

A scotch egg shouldn't be this runny.

>> So Gordon sent his mom a picture of the

scotch egg asking what it was.

>> Knowing that I'm disappointing Gordon's

mom, even though it's not me, the one

making the food, per se. Yeah, that's

kind of a kicker. It doesn't feel great.

>> How was uh how was lunch?

>> I got the Granny's lasagna pie. Um it's

almost like a weird version of a

cowzone. I wasn't a fan.

>> Behind you. Thank you. Has shrimp been

served yet?

>> Yes, ma'am. Appetizer samplers coming

out.

>> Okay. You're a sampler. And is this

popular?

>> It is, actually. [music] Are they

meatballs?

>> Why are they so gray?

Flies. Thank you very much.

>> That does not look like a meatball. If

that's a meat, well, then I'm running

president.

Damn. Bad to worse.

>> Neil.

>> Yes.

>> Sorry. Are they homemade meatballs?

>> Yes, they are.

>> What a shame.

>> I'll wait.

>> Okay.

>> Would you mind taking that for me?

>> Yeah. Was this from

>> Yes, ma'am.

>> All the bad things.

>> Yes, ma'am.

>> Okay. All right. Appetizer sampler

coming back. I asked Neil. He said all

the bad things.

>> Here he is. Okay.

>> Thank you.

>> You're welcome.

>> Okay.

Now, when you think of Texas, you think

of great steaks. That is just a gray

lump. Is it cooked in here?

>> Flat grill. [music]

>> Yeah. Flat grill. Is it on?

>> What a shame. The steak tastes boiled. I

will relay that to this chef.

>> Appreciate it.

>> Gray. Gray in color. A little more sear.

>> All right. Perfect. Thank you.

>> You're welcome, sir.

>> All right.

>> Neil, his carbonara is up here. [music]

>> Carbonara. Oh, bloody hell's B.

Let me eat one dish in piece.

>> Gotcha. Does the chef make the actual

carbonara sauce?

>> Yes.

>> Yep. Could you ask him how he makes the

carbonara sauce? I'm a massive fan of

carbonara.

>> Just a big bowl of congealed [music]

mess.

>> The carbonara

bacon instead of panchetta. Is that

correct?

>> They stink.

That is not fresh.

It is bacon, roasted red bell peppers,

seafood, shallots, heavy whipping cream,

a four cheese blend, white wine, garlic,

and fresh oregano.

>> None of those above ingredients are in a

traditional carbon. [music] Just smell

that for me.

They do not smell good. Just about to

turn. Thank you.

>> You're welcome. Pardon me.

Gordon, what were your thoughts on the

carbonara?

>> Um, yeah, disappointed. Sadly, all the

pasta was overcooked, so I was more

concerned about the smell from the

shrimp.

>> Chef Ramsey isn't impressed with

anything. [music] Some of the dishes

that he had are some of my favorites. I

mean, I love the carbonara, so it's a

little disheartening. And my heart

breaks for Leo.

>> Embarrassing. Seriously, there is

nothing authentic here. I mean, either

the chef's completely lost his way or he

does not give a What a shame. Near to

how many covers this place do on a

Friday night

>> lately? Not me. The decline has affected

all of us.

>> And is it a Taiwan ship? [music] It's

the Titanic

>> in the middle of Texas. Thank you.

>> You're welcome.

>> Oh, wow.

>> Here we are, chef.

>> You got your all meat omelette.

>> Amazing. And what meat's in there? Uh,

>> there's sausage, bacon, and ham.

>> Sausage, bacon, and ham. Thank you.

>> Look at the state of that.

>> Oh my lordy.

>> Did anybody ask how he wanted his salmon

done?

>> No, cuz we never asked how the salmon's

done.

>> I'm more worried about the salmon than

anything else. I'm trying to [snorts]

figure out how Gourd wants his food. I'm

not getting related the information

back. What am I supposed to do?

>> Who the going to tell me that?

>> Tell you what that we have to start

asking how they want the salmon cooked.

>> That's how you That's what do you mean?

That's normally what you have to do when

somebody asks for salmon. Yes, it is.

>> No, it's not.

>> Yes, it is.

>> That's not.

>> Yes, it is.

>> That's not

>> salmon.

Here's the salmon, sir.

>> There's so much meat in the omelette.

It's just Yeah, it's just tasty. Great.

I'll um I'll wait.

>> Yes, sir.

>> Thank you.

>> Sorry about that.

>> There. Excuse me. Excuse me.

>> He sent the omelette back. He said it's

too much bacon and it was greasy.

>> I've never heard of a omelette having

too much bacon. Well, when you cook

perfection, you got to find something.

>> Well, that's worth selling out. It's

$18.50.

That doesn't look like $18.50 worth of

food.

>> Would you like salmon?

>> Yes, sir.

>> Any special seasoning on there?

>> Seems overcooked.

>> Well, it's definitely overcooked, but

there's no seasoning on there.

>> I'd like to know [music] what the

special seasoning is. I think we'll

>> find out. I'm going to come back and let

you know.

>> Yeah.

Uh, chef didn't like the salmon. He said

the salmon's overcooked. He wants to

know what the secret spices are, though.

Tell him it's a secret.

>> My brother wasn't handle credis well at

all. If anyone in here tells him this

food sucks, hey, he's going to deny it.

He's going to cuss you out.

>> You overcooked [music] the salmon.

>> I asked him a hundred times, how does he

want his salmon cooked? No one gave me

an answer.

>> Cook. I thought he told everybody.

>> I did. Everyone was standing right here

when I yelled it.

>> Hannah,

>> what? I said a hundred times, how does

he want [music] his salmon cooked? And

no one gave me an answer.

>> No one gave me an answer. No one told me

we were checking to see if we were doing

that. When are we

>> shot? What's going

>> I'm sorry, Jeff. You don't want to hear

all that.

>> Most important in the dining room. He

doesn't get asked.

>> Looks like me being a little screaming

at them to the window and then all the

customers can hear it. But I wanted to

make sure [music] everything was

perfect, but I just didn't have the

information I needed.

>> Come on. These livers, man, they're

good. Gordon is complaining about

everything, but what he's saying is

wrong. This is my liver.

>> Liver and onions.

>> Excellent. Albert, come here. Come here.

Sit down. Now, I grew up with liver and

onions. Liver and onions was like a

staple.

>> That taste salty.

>> Oh, it tastes salty. Yeah.

I do have high blood pressure.

>> Do you?

>> Yeah, I could I could eat that meal.

>> Yeah. Okay, man. Thank you.

>> All right. Sorry, chef. I like to be a

part of something that people are taking

pride and you know, it really upset me.

I'm over there test the food and it

sucks.

Key Grammar Structures

• I mean, an owner who clearly doesn't know what she's doing.

  ➔ Present continuous with 'clearly' for emphasis

  ➔ The phrase 'clearly doesn't know' uses the present continuous tense to describe an ongoing situation, with 'clearly' adding emphasis to the statement.

• I've got a nurse, a plumber, and a lifeyard, and a dining room that is empty.

  ➔ Present perfect with 'have got'

  ➔ The phrase 'I've got' is a common way to express possession or existence in the present perfect tense, indicating a state that has been established.

• Jump. My god. You think of New Orleans.

  ➔ Imperative mood and exclamatory sentence

  ➔ The word 'Jump' is in the imperative mood, giving a direct command, while 'My god' is an exclamation expressing surprise or emotion.

• Such a shame cuz it's so dry.

  ➔ Contraction and informal language

  ➔ The contraction 'cuz' is an informal shortening of 'because', commonly used in spoken or casual writing.

• I may have a glass of water as well.

  ➔ Modal verb for possibility

  ➔ The modal verb 'may' is used to express possibility or permission, indicating that the action is not certain but possible.

• The only seasoning she buys me is salt. That's all I can use.

  ➔ Emphasis with 'that's all'

  ➔ The phrase 'that's all' is used to emphasize that there is nothing more to add or consider, limiting the options to what has been mentioned.

• How the do y'all serve Gordon Ramsay a dirty oyster?

  ➔ Rhetorical question and colloquialism

  ➔ The phrase 'How the do y'all' is a rhetorical question and uses colloquial language ('y'all') to express disbelief or frustration.

• I'm concentrating on what I'm doing and you throwing me off.

  ➔ Present continuous and causative structure

  ➔ The phrase 'I'm concentrating' uses the present continuous tense, while 'you throwing me off' is a causative structure indicating that the action of the other person is causing disruption.

• That's not enough. All right. Girl, put up too much. Toss it.

  ➔ Imperative mood and direct commands

  ➔ The phrases 'put up' and 'toss it' are in the imperative mood, giving direct commands to perform specific actions.

• I think he may not have the taste palette for New Orleans Rio cuisine.

  ➔ Modal verb for speculation

  ➔ The modal verb 'may' is used here to express speculation or uncertainty about whether the person has the taste palette for the mentioned cuisine.