Gordon Thinks This Kitchen Is EMBARRASSING! | NEW Kitchen Nightmares Compilation | Gordon Ramsay

This is the Goldfish Auburnville. Thank you. — And then this is a fried shrimp po' boy. — Great. Man. Okay. Well, um thank you. That'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 lifeguard, and a diner that is empty. Yeah. Not good. Jambalaya. 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 might have a glass of water as well. Yeah. Before I dive in it. Felt it in me. Crikey. 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 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 ready. Okay, what's this? — This is the Captain Platter. The hushpuppies are made in-house. Everything else is not fresh. Right. And then this is the shrimp and grits. Thank you. It smells so greasy. So salty. And this is the fish. And then that's your red beans and rice. Have a little taste of that. It's so salty. And parts of it are hot in the center and on the outside is cold. — god. I tasted that. It turned my lips into a cat. I think it's just 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. — God, — it's nothing but salt. Is that salty, too? — [snorts] — This is way too salty 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 Cajun fries made with sauce. And this is a raw oyster and then I have the rest of like the different oysters coming out with me. Got you. Now this one, this is the same sauce, right? Yes, sir. Um done with that. Thank you. Honestly. And um where — oysters are local. It doesn't look very fresh. Uh The oysters I think we got 2 days ago. They didn't clean them very well. — I mean, oysters are dangerous enough, but honestly, I just recently had my sixth kid, Jesse James, and I'd love to be around to celebrate his first birthday. So, I'll pass on that one. Thanks, though. Um it's just it's got flavor. Absolutely. Thanks, darling. God bless you, Jesse. Fingers crossed I'm coming home, kid. How do Do y'all serve Gordon Ramsay a dirty oyster? Dad, it's literally what he did. It's not even shucked. Like how do you serve him that?

I need to step outside. Y'all know I need to decompress. You okay? Nope. I'm not. What you call him, Mama Kate? All right. Why Kate walked out? What are the orders? I'm doing my job. I'm doing everything I possibly can. And the tickets are just hanging up there. What am I supposed to do? I lied and blamed it on the kitchen — and said that the food was burned. I'm apologizing to these people. What do you want me to tell them? — [panting] — It's every night. What happened? She feels like she keeps making excuses for the kitchen and she's been back to the table three to four times. When you serve half the table, it's really frustrating but it's for you because they're standing staring at you. I can see the biggest problem. I'm here to help, okay? Man, this place is beyond dysfunctional. mess Ticket times are ridiculous. The owner is just in a spin. The one saving grace in there is that for me there's passion. But they've forgotten how to run a business. Let's get the team in and let's have a chat together. Yeah? Please. Right, sit down or stand, whatever you wish, but let's come together. I've seen enough, let me tell you, and I'm in shock because we are dysfunctional. Agreed? Agreed. I'm not going to put a band-aid on it. I don't want you to. Want to see what you got to see. — We're a mess. Why? I told Malika her kindness is taken for a weakness. She needs to put her foot down. My mom, she's very controlling and I think that's what it is. So, she likes to have her hands on everything. Yeah, she needs to trust her team so that way they can get the orders out on time. How do we not trust anybody when we're family? My problem is that I trust too much. And I trust her all with the food. Do you know your food costs? No, I don't. You don't. God. Your labor costs? No, she does all that. — If Malika makes the groceries, it may be $1,000 for the general things. If she make the groceries, she going to spend 2K on the same amount of food. $2,000 Oh my god. I'm on quality food. What's wrong with that? There's nothing wrong with quality, but I've tasted the food and I didn't witness quality today. The wings were drowned in store-bought sauces. I can't even cut into my protein cuz I got a plastic fork. We're not delivering. And it pains me because sadly you are in piles of debt. I know. I don't tell people that I got going on. I'm betting everything. You know this. I'm in pain and I'm suffering. We're up to nearly what in debt? A million dollars. What she say? A million dollars. Oh my god. — Oh my god.

— After hearing from the community on the restaurant's shortcomings, it's clear they're still backing Volio. Now, I need to see what's really going on during dinner service. Fire away. All righty. Hi Nigel, you good? Hello. Danny, you can have the challenge. Right. Oh, yeah, we have a lot of items on the menu. — Okay. So, Danny, do you call out the orders? Yeah. You explain here, right? Mhm. Got you. Yep. Nigel, are you ready? Shrimp and crawfish pasta. Okay. Table 13. Danny, you got ready to order? He's going to do the frog legs and I'm going to have the I get a black and fish nets, flowers. Yeah. So, we're going to do the Cajun egg roll bacon wrapped shrimp. Okay. Barbecue shrimp. All right. Okay, I got it. What's in the microwave? That's our spaghetti. Spaghetti so you just reheat that in there. You don't drop that in boiling salted water? No. Wow. Well, it ain't fresh. David, no, come on. Hey, you know a capellini takes 90 seconds to cook, right? Right. Don't give me that Capellini in the microwave. Oh my god. Everything should be coming right up. This is our second time here and bad experience. Yeah, I'm so sorry. They're getting kind of upset the food's taking a while. All right. Table five. I am so sorry. The first seafood is all local and fresh. I'm sorry. I'm really uh How much longer on table five? Food looks done. Soon as that blackened flounder comes out, you know they've waited an hour already. The shrimp itself is undercooked. It was soft. Mine was a little undercooked. Yeah, I know. I'm sorry. How's the flounder doing? Are they done? No, they look good. Mine. Oh, thank you. Finally, blackened flounder. Thank you. And a frog leg, blue points. Call me anytime. The blackened flounder? Is it good, y'all? No? What's wrong? It's too dry. She don't like it. Too dry. The blackened flounder is too dry. Just letting y'all know. Touch it, it's dry. David, Junior, it's overcooked. It's it's dry. Does anyone care about the standard of — we care. We all we care. That's why I'm doing what I do. What do you mean why you do what you I'm done. Oh my god.

I've got nachos and a quesadilla with the kindred. And you already have side plates. Enjoy. Good evening. How are you? How are the nachos? Honestly, the cheese is cold. The cheese cold cheese? It's like canned. Oh, no. Holly, um we do deserve hot cheese on that toast, don't you think? — We do. Do you mind asking the chef for hot cheese? I can fix that up. — Yeah. Sure. Thanks, then. My apologies, sorry. Thank you. Uh you okay, Carola? Yeah. You guys um cold cheese on the nachos. It's crushed. So, the nacho cheese sauce isn't hot. I don't think I could get it any hotter than it is. I mean, we could microwave it. They could come back here and stick their finger in it if they want. Should I order another thing of nachos? — Well, that one's going to be exactly the same as those. — Sorry about the delay. Here's the menus. I'll try the maple street burger, please. All right, all coming up. And hello burgers. I like the cauliflower with the burger. Okay, excellent. — Calling Mack with kindred and Reese. I'll do the shrimp po'boy. Yep. I'm about to drop the cauliflower for both those two. I need to drop another shrimp, drop the burger, drop the fettuccine, need to drop the chicken. Frank, what you doing? — Cutting bread, that's uh for service. We're getting crushed. Frank gets really easily distracted if there are too many tickets or if you're trying to ask him to do too much. I will kind of take on the responsibility because T just won't do it. Is this the kitchen? Uh wow, good evening. Hi. You good? I mean — It is what it is. How do you operate the line? Give us an insight to uh Ooh, I don't know if right now is a good time for me to start explaining things. Well, you can work and talk at the same time, can't you? Ooh, I don't think I can. Wow. Not on a double, for sure. Chopping salad, you good? I got up early this morning, much earlier than I normally get up. Wow, right. Uh Carol, I need your headline cook. I asked him to give me an insight. How does this kitchen function? I'm too busy chopping salad. It's like he doesn't want to be here. Huh? — he's feeling a little overwhelmed. With what? And the girls are running around, he's just there chopping salad. You know, some people shut down when they're dealing with like a lot of stress and stressful situations, so I don't think that's what's going on. But why? — To be honest. — Yeah, I appreciate your honesty, but it just feels like you're making excuses for him. I mean, if Frank has his issues — What does he have? He has potential He has potential. Potential in what? I think potential to be a cook. — Right. Ever thought about firing him? No. — No. Chef Ramsay was just kind of like, why are you defending him? And it's like, I'm defending him because Frank's been with me for a couple years. I can count on him, and I feel like it's in my nature to worry and to care about my staff. Right now, he's the captain of your ship, and Captain Frank does not give one single about you and your restaurant. — I mean, he's stuck with me. Oh my god. He Got a chef that does not give a damn. An owner that is totally oblivious, is making excuses for him and her. First double I've had to work in some time, but I'm getting through it. — Frank, stop yelling. This place is shocking. Oh my god. — You got people in the dining room. Stop. — Okay, it's off. I'm worried about um

staying open. We are in debt. — You need to get your together. I opened Restaurant Gordon Ramsay back in 1998. I had to convince my wife to sell our apartment to get the deposit. The bank wouldn't touch us. At the time, we just had our first daughter Megan, and so this restaurant had to work. I didn't move from that stove for 10 years, sweating, grafting, to build that reputation. But, — I think you're way more interested in being a celebrity chef than a real chef. It starts in the kitchen, Blake. — Yeah. You've got to create food better than you can in a food truck. And you've got to get customers begging to get a table in here. Yeah. Now, tonight I want to see Blake the chef. — Not Blake the celebrity. Can you show me that? Yes. Nelson, I'm looking at the figures. There's clearly a lot of support that goes into this restaurant. Yeah. Can I just spend 5 minutes with you? Let's go for a drive. Blake, I appreciate it. I'll see you later. Thanks, Chef. I'm feeling a little hurt, still hurt, but hearing Chef Ramsay share his story about struggling is one of the stories that keeps me motivated and know that the sacrifices I'm making are worth it. I know with being a restaurant owner is not easy, but I do have to change some things. Uh, man, that was tough. Since Nelson is funding Blake's money-losing restaurant, — I want to get his perspective on the situation and see how it's affecting his own photography business. It's very, very walking to a restaurant in the neighborhood like that, and you got pots and pans and air fryers. And why is she helping her becoming a celebrity chef? And she's drawn a lot of attention from her food truck, and so there's a lot of great things that she's done. This is you know, a chef with a dream. But, it's all happened quickly. Do you feel it's just gone a bit too quick? Yes, but I'm I still have faith in her first and still this business. Has that had an effect on your business? Uh it is, greatly. Right now, Blake has a lot of things going on with the cookware, the spices, the kids. It's hard to focus on one thing and I think the restaurant is what's suffering from that. That's incredible. I'm pretty popular photographer, but I've had to put that to the side for Blake's business. Bloody hell. What a setup, by the way. These studios aren't cheap. No. No. It's So, you are flat out 7 days a week. Mhm. Bloody hell. And you ever come in here at night when the kids have gone to bed? That's happened more and more often, yes. But, bottom line, it has to be done. I feel like you'll cash flow because we can't purely work on the existing turnover. It needs additional funds. Business is bread. So, if the restaurant has a little off, you know, the studio is there to be that backup if needed. Uh if I were to tell her no for something, I don't want that to come off as I'm losing faith in her or the business. Mhm. There's a container outside. Is that holding props? Not props. It is holding her products. Holding her what? Her products. Can I have a quick look? Yeah, sure. Now, how long's this been parked here? It has been parked here 2 years. And the problem is, once I open this, you'll see. Oh my god. Everything uh towards the front half is pots, the second half is air fryers. It's all the way down to the back. Oh my god.

Huh. There 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 short cut gumbo. Gumbo takes hours. 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 in 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 title 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. With the lunch service over and customers heading home Thank you, ma'am. Thank you. I need to talk to Gabby and the staff to find out what's going wrong in that kitchen. Momma E's, the team, please. Yes. Thank you. Come out. Come out. Yeah. I am prepared to receive whatever criticism he has for me. I can't say I'mma respond any other way other than myself. But, if it becomes too much, you might see a little How you feeling first? Uh good. You feeling good? — I'm feeling good. Yeah. Good. I'm going to ask you straight. Mhm. In terms of the food, how would you rate your own food honestly on a scale of 1 to 10? I would say 10. Correct. Right. But when I look at the title of this restaurant Three Southern Girls, I expect the Southern charm and bloody good food. Sadly, I didn't taste any charm in that food today. Momma E. I had a catch up with Makai yeah, this morning. Sadly for me, the gumbo was just it didn't taste as authentic as Makai described you. Okay. Hard working, passionate, dedicated woman. You don't like anything? — Well, hear me out. Okay. I can give you five local restaurants that are serving gumbo way better than that. Way better — and cheaper. Wait a minute. What are you tasting? Because you confused my baby. Like No. I can't agree with some of what you said. I've experienced Gabby's restaurant food versus Gabby's at home food. She has to keep her business going and sometimes that means making adjustments so that she can deliver still quality products but different from what I'm used to outside of the restaurant. We've been cutting corners for efficiency versus quality because Gabby does not accept the help that's available. I respect your honesty and I'm grateful for the truth. Are you serious? We're what? 4 years in now? Yeah. We're not making money and there are clearly issues here. In your mind, what's wrong with the place? Uh nothing. I just need you to be honest with me cuz this is not a joke. I'm not here to put a band-aid on things. I'm here to get things fixed. Now, I don't mind butting heads but we need to be is constructive. Got a party. These guys, him, him, and him. Do you know why? If we don't change, we are

Hey, your wings are down. Yes, sir. Is that she doesn't mind you going on there? Oh, she's always been like that. So, what is she actually doing now? Whatever she want. Connie will come in the kitchen and she'll jump in on the line, help the cook, she's washing dishes, — she's out front, she's seating and greeting. She will bounce around everywhere. She doesn't know where to stay in one place. Mom, Mom. Yeah. It's not going to toast right there for I know we're in the middle of service, but why don't you ask, "Hey, Aaron, Justin, what are you doing? " Because you just going back and forth. — Right. I'm helping put out tickets, get the food out for the customers. I think I am helping. I'm not really sure why no one else seems to think that I'm helping. — Did you really put these in the fryer like that, Connie? What's happened? — you see the hair on the wing? Surely you can spot that stuff, no? I didn't spot that. Now, Connie, it's very clear the kitchen lacks any organization. And now the restaurant is filling up. All righty, I got you. The orders are quickly coming in. Are they all new tickets? Yes, sir. Uh who calls out the orders? I do. I do, sir. — You do? Yeah. But who's in charge? Nobody's in charge. I thought you were the head chef. I try to — Get your manager. — I try to be. Get your manager. I don't manage it. He don't do nothing. He stands here and cooks. That's it. It is hard working with Justin. Prior to me getting hired, her boyfriend was working here. It was always contentious, though. I try to stay quiet in the kitchen so I don't piss her off. Kitchen manager, what a joke. What's that? What is that? A potato? Oh. — How does that get over there? Is that egg? It's egg. How did an egg yolk get up there? That's a good question. And what's that thing there for? That's grease that I have to pour in the uh grease thing outside. It's from the oven? Yes. Lottie, how? That's a health hazard. With a bucket of bacon fat also a potential fire hazard, I'm now convinced there could be other health code violations in this kitchen. Hm. That is stinking. It's slimy. It's greasy. No. How long's that been in there? I don't know. They've been trying to buy this stuff at the reduced prices. Reduced prices? Yeah. Who would eat that? This is absolutely disgusting. There is everywhere. What is that? Oh, my They're still moving. Stop right now. Stop right there. Ladies and gentlemen, please stop eating. All of you, please stop eating. First of all, I'd like to apologize. I can't, for a minute longer, just stand here and watch this restaurant in disarray serving you disgusting food. Out-of-date produce sat in the fridge rotten. Cockroaches. No organization. Constantly meddling. And you may be the owner. Yes. But clearly, you are out of your depth.

Outrageous. The fact that they're hemorrhaging cash and they've barely got a month left. I'm worried. — This restaurant needs leadership because they are a million miles away from anything quintessential British gastropub. While the staff at the Grumpy George prepare for dinner service, Hey, Bob. I put the word out to some local British residents to see how the pub deals with an evening rush. — How are you doing? Welcome to Grumpy George. Is it your first time here? His first time. — My second. I like your accent. It's kind of like mine. Yeah. Yum's the next service. Hopefully it's better than the one we just had. And we're just going to keep trying like we always do. Well, we we'd both like the scotch egg and a sausage roll with the loaded curry chips. Sure. You want to go for that? — I'll do the curry chips. I will get that started for you. There's a lot of British people in the restaurant tonight. We've got a lot to live up to. I need that sirloin with carrots medium rare. 2 minutes. How many sliders per portion? Uh six. Go make it right now. Yes, I am freaking out. Well, I have to prove to Chef Ramsay that I know what I'm doing. I'm a good cook. I have a good food. All right, gentlemen. They're working hard back there. It should be out in just a moment. What can I get for you? We want to try the burger sliders. I have the sirloin steak. Sirloin, yeah. Medium rare. Medium rare? Good evening, Chef Ramsay. — Good evening. Thank you. You okay? So, give me an insight to how this works. Who does what? I'm on saute. And Carl, you expedite, right? Do you ever cook anything, no? Uh yes, Chef, sometimes, but I like to stay on expo. I feel like I'm better at it. Right. I see all you got pork belly sliders, pork belly sliders. — Yeah. Eight for And Michael, how many sliders per portion? Uh three. It's a lot of work in there, though. Oh my god. It's so labor intensive. Whose recipe is that with the sliders? Uh that was me. Why is that? These things should be cooked off before service. They're not the kind of thing you need to cook to order. — Good evening. May I just say welcome. How are we? Fine, thank you. Excellent. What would you like from a quintessential British gastropub? What is it you come back for? Good sausages. Good shepherd's pie. How long have you been waiting, by the way? A a A while. Can I go check on the appetizers? I'll check back in when you get some food. Good evening. How long have you been waiting? Uh maybe 10 minutes. — Uh have you ordered? Not yet. My goodness. Let me get a server over. Thank you. Uh is that your table? Have you been waiting to take your order? Do you mind? Not at all. Thank you so much. Hi ladies. The one that's coming right now. That's the next ticket. Yours are there. We're waiting on the shepherd's. — It's going to be like 3 minutes. Oh my god. This uh is not going that great. Uh trying to get all this food out. There's a lot of components in the menu items. And trying to execute is really hard. How long are those curry fries? Few minutes? — Uh give me a 1 minute. — Do you want her to start taking D4 out with the pork chop or Yes, coming in 2 minutes. Oh boy, oh boy. Where's the wait time on here? 42 minutes. 34 minutes already. Are they seriously waiting 50 minutes for those sliders? — Yeah. There's no standards. It's just embarrassing. Chef's style fragmented and all over the place. But more importantly, the money this woman is losing is off the charts because the kitchen is upside down. My God. From people George.

When that day Piece of him died, too. Piece of all of us went with him. Uh Leo. Yes, sir. Can you and I just get out of here for 2 seconds? — Yeah. My hope for Leo is that he can recognize that maybe that's what the issue is. And deal with that. I'm so sorry you lost your son. Awful. He was up here that night doing dishes. Right. The next morning I found him. I had to do CPR. Yeah. So, you know, I mean, it's definitely been we didn't take any time off. I Of course. Yeah. No, uh-uh. He died on Sunday. We're closed on Sunday. I was here Monday morning. At least talk. Come on, man. Yeah. I was the last [snorts] one to talk to him, last one to give him a hug, tell him I loved him before he went. Yeah, I was here the next morning at work. That's how I dealt with it. You didn't seek any help? No. I don't show my feelings very much and just kind of I can see that. And what kind of toll did that put on Jason? He's about like me. He kind of keeps things to himself. But I don't know what was harder. Doing the CPR stuff and then or having to go tell Jason that his brother died. Cuz they were tight. They were real close. So, putting your hands up and asking for help, support, it's not a sign of weakness, you know. It's strength. I've always been the rock. the rock. But rocks crumble They do. from time to time. They do. You can't continue like this. You're going to put yourself 6 ft under. The practices and what you're doing, this business is not going to survive much longer. Do you want to do this? I definitely do. We need to change direction. For the better. — You've got to find that flame. Do it for family and show them why you opened this place. So, shut that place down. It needs a good clean. You don't need me to tell you that, okay? Cuz we're going to start again. Let's go. Sounds good. Come on. Uh when done with service we got to get this place cleaned up. All right. Today was a an eye-opener. Since Bubba's passing obviously it's affected my drive here at the restaurant. I guess I just haven't learned how to live again yet. Thank you. It's always feels like ripping off a band-aid. And maybe that's what needs to happen, you know, so that the wound can heal. Can we take a break? Yeah. I'm hoping that he recognizes that. — There's a light in your eye, baby, that hasn't been there. And I understand why. But this place right here is your passion. Bubba was your passion. You know what I mean? — We've already lost one and we can't lose another. Agreed. We can't afford if we don't have the hard conversations. I'm ready to open my eyes and just try to you know push this thing forward. I think if Bubba was here he'd say you got this, Dad. And then he made me I love [clears throat] you, baby. Oh. We got this.

It's a team full of misfits, you Wow. and a lot of craziness, you This thing is taking him down. It's taking you down. It's uh It's taking me down. Like I can't I'm sorry. I'm just happy to get back up to doing it. Where was it? Polish last. Oh. Oh my god. — Oh. It's on his back. Snake on his back. Shoulder right there. Where was it? Where was it? Where is it? That is gross. — Well, let's bring out the whole team, please, Alba. All right, team members. We would like to have everybody out here now. Come take a seat, bud. Where is chef? He's coming right They were putting up some food real quick. I'm thinking when I go out there, I'm going to tell them what's up. I don't think this is going to end up well. Ah, this is him. How you doing? Nice to meet you. How you feeling? Feeling tired. — You feeling tired? — Yes. And this is Squirrel. — Ah, Squirrel. I'm the man. — Yeah, take a seat. Come and sit down. Oh, boy. I am lost for words. What's going on with the food? I don't know what's going on. You on? No. Pretty pissed about the salt. Everybody yesterday that had the same gravy, I didn't get one complaint. — Wow. — It's the same gravy. — Oh my good god. I'm sticking up for myself because he is saying my food is all salty and it's not computing in my head whatsoever. You tasted the food. It wasn't salty at all. — But I'm going to tell you eight other people tonight have told me the same thing, things were salty today, man. — I just never had anybody in the 7 years that I've been here complain about my food being salty until today. People don't complain, they just don't come back, Chris. A lot of back. I wish that was the only problem in here. Did your server ask whether you had appetizers and desserts? If not, you get 15% off your bill. Chris, what does that mean? I can't get a server to sell a piece of pie if I told them they get shot if they don't sell a pie. I'd have a bunch of dead servers in here. But do you have any idea how degrading that is on a menu when the customers sit down? That was the only way I can threaten them into doing their job. Have you tried teaching them? Have you tried engaging them? They've got a rough teaching from me, but — teaching from you, what does that mean? That means once you buy two your ass and you know now not to do it. So why the front of house so — bad in your eyes? They don't have no control. But they're your team. Yeah. Do you care about them? Oh, yeah. It doesn't sound like it to me. Well, the front of the house has never been trained properly, so it's just a free-for-all. Everybody does what they want to do, Chef. You get mad at us for doing our own thing. Well, if we didn't do our own thing, nothing would get done. But they're all sitting there doing nothing. How long has that dust been on that fan? I don't know, Chef. And how long have you worked here? I don't know, Bert. You're working as a team though. There's four of us and you're sitting here walking around. You can get it done. I can get it done as much as I can get Sierra doesn't like to be critiqued. She told what to do. A dust snake that long landed on Chef Ramsay's back. I swear to God. — All I hear is you could have done it, but and I don't see nobody doing it. You got people here that all been doing what they want for so long. And if I try to come in and hold them accountable, then they're all going to start a mutiny against me cuz I've already heard I've been called So we have been like then I'm trying to pro- pro- — sit here and talk all this and say that we only we don't have any kind of management because we don't. Oh my gosh. I can't reach that anyway.