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  • Okay.

  • Onion rings.

  • We fix those.

  • Are there already out?

  • What's that?

  • Steam table?

  • Like a river running through here.

  • Stay at the stove.

  • Hold of that stone.

  • 33 years old.

  • I mean, I know the Russians called the old neighborhood, but the kitchen is an old, dilapidated neighborhood.

  • Yeah.

  • What's that?

  • Is that your Wow.

  • You are kidding me.

  • He sticks it in the prime rib, sticks it back in.

  • What?

  • That's right.

  • And told him So it doesn't stick cans coaching?

  • Yes.

  • Wow.

  • My mother's definitely lost her high standards over the last 15 20 years.

  • I know she cares for this place, but the passion and fire that I've seen in her before is no longer there.

  • Hey, chops, God damn it.

  • I probably burned them of a bitch.

  • What is that?

  • All of them?

  • Yeah, but it just a little watery.

  • Fine.

  • Excuse me.

  • So is that Seemed absolutely.

  • Thank you.

  • Well, it's dreadful, Tina.

  • Chef Ramsay is asking for you at 43.

  • Team has been such a hands off manager for so many years now that she's become so blase.

  • Yes, I'm always at a level that no, it's full of hunts.

  • Is that the way you're serving them, it's that makes look at that.

  • Smells off smell.

  • What's in that?

  • I don't know, was not found there cleaned.

  • I don't know.

  • You're the front of house.

  • What a mess it's about from your mind.

  • Wants to ship weapons.

  • What's that?

  • Tennis.

  • Oh, my God.

  • Now they're done every day.

  • Probably a couple weeks ago.

  • Was that fake to suit?

  • Like it's real.

  • Come on.

  • That's just sat there from fresh.

  • And you said two weeks?

  • No, probably three weeks ago.

  • That is longer than three weeks.

  • Thanks.

  • I'm sorry.

  • Some?

  • Yes.

  • How long have these deserves?

  • A couple months.

  • A couple A couple minds coming months?

  • Three weeks now.

  • I would say under mine was a couple months.

  • They stay out all night.

  • That is a fucking health house home.

  • Shit.

  • My boots.

  • I can't I can't do this.

  • Chefs, Here's our stuff.

  • Is the stuff for, like, yes, Thank you.

  • You're welcome.

  • Wow, what a mess.

  • My ass from a drab.

  • I was gonna stick a knife in it.

  • Kill it.

  • I mean, the thing's still fucking moving.

  • Um, Sam, I'm trying to come to that handsome bid rebel.

  • It's like a little.

  • We're all.

  • Is that state frozen?

  • Probably.

  • Just check with the chef.

  • Was that steak frozen?

  • He wants to know.

  • I know.

  • Was this Rosa?

  • Yeah, way that it's wrong.

  • Don't know if I should laugh or cry.

  • Which one next?

  • The manual time.

  • Sort of looking forward already.

  • Nice classic piece of meat way have flaming flaming that I serve tables.

  • People just love Chef's dream.

  • Philomena.

  • Something simple.

  • Something on something that's not think There's a roof tile reading from the tile.

  • Yeah, I'm more attention.

  • It's still cooking.

  • You'll love this thing is butter and garlic, garlic butter.

  • And so the tsunami is the garlic butter running down the drain.

  • Pipe.

  • Right.

  • Thank you very much.

  • Quite welcome.

  • Toughest.

  • Most surest Filomeno I've ever tasted in my entire life.

  • Things actually.

  • Is it so tough?

  • You know, I finished.

  • Chef Ramsay hated the food.

  • He hated the decor, and I can't understand.

  • Thank you.

  • So Porterhouse York rump.

  • There's only two cuts of steak.

  • Two steaks on the menu.

  • Steakhouse Be minimum 8 to 10.

  • How are you?

  • Welcome to PJ's.

  • My name's Colin.

  • Well, thank you.

  • How are you doing?

  • Great.

  • Like for just settle.

  • Start with crab cakes, then maybe the shrimp in roasted garlic ravioli.

  • Then I'll have the filet mignon with the goings on of us.

  • All right, I'll go put this in for you.

  • Thank you.

  • No problem.

  • I know where it is.

  • A good chef.

  • So what's to be nervous about?

  • What do you want?

  • A crab cakes plus filet mignon with Gorgonzola, medium rare and a shrimp ravioli Right down.

  • I just love what I do know.

  • This is perfect.

  • My food is good.

  • And if he critiques it like I see them take other people's food, I'm gonna probably throw it at him.

  • What is that?

  • Somebody spit on my plate.

  • What is that on that?

  • That's coolie Mangoes.

  • Mangoes.

  • Thank you.

  • Is that something more?

  • No.

  • Museum split.

  • I like it.

  • Well, that's fucking disgusting.

  • Rents it.

  • Plastic bits of crap running through the crab cakes.

  • So Okay.

  • Yes, Chef.

  • Send out a little surprise.

  • Bits of plastic running through their plastic.

  • I don't know where it came from, but it's happening there, but I'm done with that.

  • Thanks.

  • Severe warning.

  • What's the common?

  • Eric found out?

  • He's a passing on that I have no idea where that place to care from just happen to appear.

  • I don't even have a place to get my kids up.

  • The owner set of the bar watching television a night, wondering what they're doing.

  • Well, is that your seat there at the end?

  • Yes, all the time.

  • Most of the night.

  • Joe does need to get off his ass and start paying attention.

  • Fantastic.

  • I mean, when they leave you alone, teach.

  • Thank you, love.

  • How'd you like steak?

  • Um, quite tough.

  • They always said with warriors.

  • Oh, yeah.

  • Thank you.

  • My pleasure.

  • All right.

Okay.

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