The Most DISGUSTING Kitchens - BRAND NEW Season Kitchen Nightmares Compilation

Bel Air is divided and in dire need of help. Oh, my god. Serious help. This basement is beyond bad. I need out. The stench down there, honestly, it's like something out of a horror film. And I'm not joking. I cannot believe it. And whilst those two brothers are at loggerheads, this place is falling apart. Where's Cal? Where's Peter? Peter. The practices down there are shocking. And I'm talking produce that is gone. Weeks gone. Not days. Weeks gone. My first thought is, oh, my god. What did we miss? What did we do wrong? When was the last time you went through there? Downstairs? Yeah, properly. Properly? Maybe a month. A month ago. When was the last time you went through those fridges properly? Half of them yesterday. I don't know how I missed it. If it's down there, I don't know how I missed it. You don't know how you missed it. You must be blind. You're the manager, right? Yes, sir. Tell the guests I'm taking care of that bill tonight. Get rid of them now. There is no more food going out of here. Nothing. Turn it off. All off. Shut it down. That's got to be the worst to hear, shut it down. Shut it down? What do you mean shut it down? When was the last time this place was clean, raw meat, cooked meat? Supposed to be raw on the left and cooked on the right. That's how we've taught them and trained and obviously not good enough. That has been on the grill. That has been sandwiched with this. Talk to me, Cal. Talk to me. I'm at a loss for words. Give me something. Give me something, young man. You spend more time here than you do at home. Please, just for once, stop lying to me and more importantly, your mother. He's not lying. He's just repeating what he gets told. Just because you delegate something doesn't mean it gets done. It's on me. It's not on you. No, it's 100% on me. I'm here the most. It's my fault. All of this. When was the last time this was cleaned? Don't say last week. It's, oh, god. Oh, ****, no. Oh, ****. The oil from the hoods, I've never seen so much. I didn't even know that we had that much there. Like, it was embarrassing. Oh, ****, no. Modified. Oh, my god. The spark in the wrong area in the hood. This place is seconds away from going up in flames. This place is a death trap. All of you, downstairs now. There's no ******* way you guys aren't seeing this. Line up over there. I haven't checked this place in a very long time. Is that my cockavan? Yes, it is. That's my cockavan. Holy ----. Look at the color of the bacon. Are you guys kidding me? Nothing covered, no labels. I don't know how I personally missed it on a walkthrough, because it wasn't covered. It didn't smell good. Pick one up and smell it. Smell it. I feel awful. Everything is on the line. What's at stake is the future of the restaurant. Smell it. Oh, the burger. Bobby, what are these? Those are chicken fingers. You don't wrap them? They just stay there? They stay like that, yes. It's a bit disorganized in here, huh? You know, I mean, that's just, you know. What's that? Those are the wings. But aren't they, you cook them from frozen? If we're busy, we have to cook them from frozen, we do. Oh, for ****'s sake, come on. That's the first time that it's ever happened. Look at that. Steve. Yeah? Look at this. Just smell that slime down there. I don't want to smell it. I cannot believe this. This is where your money's going, right here. Things are just starting to go bad. I didn't even want to watch what was going on. Hey, Bobby, come here. I'm being called. What, really? I'm swamped. I want to throw one of my knives at it. When was the last time everything came out and this thing was clean? I cleaned the floor. Have you seen these? Come here, come here. Those are fresh wings. They just came in. They can't be fresh. It's ******* slimy. The minute it comes in, you take them out, ******* plastic. I wasn't aware of that. That's something I didn't know then. This is your ******* kitchen. This does not make sense. 24 packets of ******* avocado, and a whole box going ******* rotten. I don't have the staff to do all this work. Oh, come on, Bobby. There's five people behind the ******* line. Come on, Steve. ------- hell. What the **** else are you going to find in there? Thousands that don't have infantry here. Thousands. This place is *******. When was the last time this was empty? Probably four to six days ago. Four to six days ago. Serve me that. You're supposed to be the executive chef. First of all, that's ******* called executive in the way you conduct the kitchen. I wouldn't pay you 50 grand a year, let alone 100. And you're wondering why you're wasting so much money. There's thousands, thousands of dollars of ******* infantry through our hands. Shut the ******* line down now. And get the guests out of here. Their night is over. Shut it down. You're salting. OK, give me another slider. Easy on the salt. What's happening in there? The tickets are out of order. The tickets are out. Because 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. These people still haven't gotten their food yet. Mia, Mia, I got the sliders. They rescinded because it was salty. You got it, all right? Thank you. No, dude, that's raw. This is raw. Yeah, dude. How are we doing? Not the expert, but I don't know if this is fully cooked. Oh my goodness. That's unacceptable. Just keep an eye on those ribs. That's the one that I don't want. This is raw. It's raw. That was the second time they've sent that back. This is the second time? It's embarrassing to have to serve that. 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. So the quality control has to run through your fingers. We're off to a terrible start. George is expediting. Now, he said he does this five nights a week. That's absolute bullshit. Trust me. He doesn't expedite once a fortnight. And there's more food coming back that's going out, and long delays in between courses. Dude, it's pointless. Is it 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 that ocean. Oh my god, it's raw. Touch it. It's ice cold. Yeah. Carlo, keep an eye on Salmon. Salmon needs some cooking. Keep an eye on it? If you give me the head, I'll get it back in the ******* pond. Hey, he's putting the salmon in the microwave. What are you doing over there, Carlo? I put it in the microwave. Why? No, no. What are you doing in the microwave? That's impossible. No. Oh, ****. The salmon's not in the microwave. No, it's not. Yep. George, you're expediting. You've got to make things happen and coordinate. This is a ******* 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, on the weekend, this is normal. I promise you, there's nothing normal in a 60-minute ticket time, especially for fried food. George, my table's getting antsy. They want to know where the salmon is. The girl's just, like, sitting there, not eating. Look at the salmon there. Looks like your ******* bulldog's chewed it. Carlo, how's the salmon? I'm going to 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 the ******* cat's chewed it. Where the **** are we? Seriously, I'll show you how to cook the ******* salmon, but holy ****. Salty food, raw sliders, salmon cooked in the ******* microwave, chicken cooked on top of the juice of a ******* beef burger. Hey, young man, we're going to get ******* shut down. But the food isn't the only thing I'm worried about. I guess it's too many days working in a row. You OK? Not really. I'm still, but I need to, I think. Come here. Leave that. Come here. You, on the stove. Come here. Can you get me some water, please, somebody? Sit down. It's not right in there, Carlos. This is not normal. I need a break, yeah. I've got your back. This guy needs to understand what he's done to you. All this restaurant needs is 5% of your followers, and this place is full for the next six months. But what you can't come in here, dude, is ******* around. And that's what we do. Show me the watch. Yeah, take it off. How much was that? $35,000. Joe, we don't even take that in sales here a month. You know that? I don't know what they make over here, bro. No, we definitely don't. I don't know the financials over here. I'm just trying to get more. Well, let me give you a little secret, an important secret. Yeah, let's go. Your mom and dad are backed up to the tune of half a million dollars a day. Oh, no. Yeah, let that be the same thing for two seconds. I know I'm not prepared, but I'm ******* looking for help, and you two snowflakes are ******* taking the ******* melting light on this bar. I want something here to help. I need everyone to pull up, bro. And if you don't pull up, get the **** out. All right, we got to get the **** out of here, bro. So what the **** are we going to do? I just don't know at this point, bro. I don't know what the ****, what else can I really do? It's clear to see this family needs a wake-up call. And if I'm going to save this restaurant, I'm leaving no stone unturned. What is in here? Where are these fridges tidied up? We clean it every day. Every day. Look, when muscles float, what does that mean? They're dead. Yeah. How often is this cleaned? We do it every day. Every day. Get me Melissa, quickly, now. What in the **** is going on here? Come here, you. Don't run away. How do we leave this stuff down here? How is this stuff not watched? Just touch that. Touch that. Do you have any idea how long that needs to be in the fridge? I'm going to say at least a week. Weeks. We are talking weeks. What the **** is this? That's the smell. How long have these been in here? Oh, my god. How long have they been in there? How long? Smell it. Did you serve that ---- today? No. It's ******* slimy. What happens when muscles are floating? What does it mean? They're no good. They're dead. They're open and they're ******* dead. They're dead. With vegetables that are absolutely ******* trolled. Why? I guess it's been a couple of days. This is not days. This is weeks. Rot has set in. We're lazy. I honestly have never seen a new business so dysfunctional so early. Have you given up? You cook and you operate a kitchen like it and you don't care. Because if you did, you'd ******* step up. Get the customers out of here, please. Shut this ******* place down now. Q, 30 seconds, please. So let's say we've been sat here for 20 minutes. The lady hasn't even had her appetizers and the entree comes out. Understood. I'm going to take care of that. Let's go. Excuse me, excuse me. So the entrees came out before the appetizers. We put out this. Oh, OK, I see what you're talking about. I had some tickets here. I didn't know if they were entrees or if they were appetizers. **** me. So this didn't come with the grilled chicken? Did not come with grilled chicken. So I'll fix that for you. I'm still going to come back and get the plate. Like, it's not that busy. What's wrong with that? It didn't say chicken on it. It just said rasta pasta. That's all it said. Where's the chicken? Yeah, I didn't put it on there. She didn't put it on there. I only put honey rasta pasta. I apologize. Oh, come on, guys. Man, there are no systems in here whatsoever. No system. There's no station. There's no organization. Like, hands on fire. It's really bad. This restaurant has zero systems anywhere, let me tell you. They can't even take an order properly. They're not even separating the appetizers from the entrees. And right now, Chef's just getting sandbagged. But everybody's coming and meddling. It's like a one-man band gone absolutely wrong. Show me that. Just show me that. Where's that been? Downstairs. That's gone. We can't use that. And whereabouts downstairs has that been? In the walk-in fridge. Why is it so warm? It doesn't work. It doesn't work? Yeah. How long has it not worked for? Six months. It's never worked for six months? It's sauna in here. Lord of the flies. The smell. OK, well, the plantain, all right. That's for sure. It's a ******* mess. What the **** is that? That is a pepper. It's so hot in that fridge that it's actually roasted inside. It's disgusting. Flies everywhere. Dirty bitches. Back in 2016, that was a ******* onion. I mean, **** me. Look at these. How dirty. Q! Hello. Steph! Come down here. When was the last time you were in the fridge? Today. Today? Yes, sir. And you? Today. The average fridge runs around 38, 40 degrees. It's running at 73. Any idea how long produce needs to be in that fridge before it turns like the ****? Yeah, due to the fridge, that should have been fixed a long time ago. Q, we haven't got money to burn. We can't even pay the electricity bill. And now we're running a walk-in that is running like a ******* sauna. 74 degrees Fahrenheit. Every time you put product in there, it's ******* hot. Every time. 74 degrees. Disgusting. It's clear that Chris's behavior is the crux of the complications at Love Bites. OK. Which all seem to stem from his issues running the kitchen. So I'm going back in to take a closer look at Chris in action. So I need a setup for a schnitzel. I'm very nervous. I feel like there's a lot of stress because it's just, it's Gordon Ramsay standing over you, you know, watching you cook. So this vegan toast, right? Your vegan French bread. Yes, yes. So that's now on top of the griddle, which has been cooking this ******* egg. What else did you put on there? Bacon. Yes, bacon. I try to keep the bacon on one side. Look at me. Yeah, yeah. This should be set. OK. There's no vegan or vegetarian in any of this ******* area that would love to see some ******* bacon juice on there, all right? Get that burger on. Cauliflower, two apps. Oh, wow. Three burgers all day. Who has the coconut carrot French toast? All right. And then she has the burger rolling. It's got bacon on there now. I mean, what a ******* bum, too. Chris. Yes. Just give me 30 seconds, please. Yeah. Look at me. Look at me in the ******* eyes. Yes. I saw the bacon go on the griddle again. No, no. I saw the bacon go on the griddle. Five seconds after I told you, I'm not here to fight heads with you. But I am going to get the **** off in a minute. I'm supposed to help you. But I can't ******* help you if you don't start on this thing. Get the ******* bacon off the grill, OK? Yes. Thank you. It's so embarrassing. Ugh. Oh, wow. We're so behind. All right. That's it. 30 minutes. We're getting slammed again. It's a tight line. It's tight, yeah. It's such a small line. I mean, there's 40-odd items on the menu. Why is the menu so big? The steak? Two steaks. I have two steaks up on the bar. We don't have any more steak. What do you mean? Well, we were out of steak a while ago. So you told them that. How were we out of steak when we had three steaks? No, I didn't. Yes, you did. How are you holding up? I'm OK. You don't look good to me. You look really red in the face. Sit down. Oh, I'm sorry. Yeah. I think you need to sit down as well. For sure. It's really hard for me to have Chris's mom and my mom there because they really baby Chris and make excuses for him, and it just gets to me. We all go through hard things, and it's a stressful service. The first thing anyone has to say, is Chris OK? That is so f***ing tiring for me, and it's not fair to me. It's not. It makes me feel s***, and it just makes me feel like no one cares about me, you know? And it's s***. I can't believe my whole life. God, I'm so mad. As service continues, things seem to be going from bad to worse. French dip. Two of them. We got to get these out. Both are for eight with the French dip. The one that we f***ing pre-ordered. Is there, like, some cabbage that comes with it? There is cabbage that comes with that, and I don't know why that's missing. I'm missing cabbage on my last schnitzel. I don't have any cabbage. I made that apparent. I don't know what you didn't hear about it, but I told everyone. No one heard you say there was no steak or cabbage today. OK. I'm not going to argue with you right now. They're doing a s*** job, to be honest. That's the truth. I don't even know if anybody knows what they're doing out there, or they're just all s*** running into each other, bumping their heads together. It's total idiotic. You're doing this one? OK. That one. We have the acapulco. Like this. The fried chicken is already fried in oil. Greasy. Oh, my God. F***. Be careful. You OK? You all right? Good. Is there oil down there? Yeah. Why is this so f***ing greasy here? Is something leaking? I don't think so. Two seconds. Just come out of the way a minute. Well, who cleans this? Good. When was the last time you cleaned it? Every three months. Every three months? Well, it needs to be cleaned once a week. What? Wait. Let me find out. That right now is an absolute fire hazard. Yeah. That's full. All that s*** dripping down the back, coming down through here, and causing an absolute hazard. Oh, boy. Oh, my God. Tonight is the worst night in three years. What else are you hiding here? Where's the f***ing refrigeration? Refrigeration is downstairs in the basement. F***. What's the smell in here? Poof. What? F***. Lemon. Bloody hell. F***. Chicken breast on top of the plantain. Who the f*** is going to eat that? Marinated in what? This just proves that the whole place has got a little bit of a problem. A lack of standards. So sad. These owners have given up, man. Now, you come out first. F***. Sorry. Yeah, well, I'm more concerned you've seen that now. Sorry. Oh, f***. Debbie? What? Just stop what you're doing. What the hell is going on here? What is that? What is this? Talk to me, please. What are you doing? Fresh ones on top of the old ones. Oh, my God. Now, come on. Talk to me, Julio. Chef, I lost interest, Chef. Oh, my God. I can't believe this is happening. F***. What is this? Talk to me, Julio. It's what? It's bad. It's ham. This is basic cleanliness. This is dangerous. Stop taking orders. And ask those customers politely to get the f*** out of here. Now. Now, now, now. Ray. Table six is leaving. They said the food is taking too long. How long are we waiting? 30 minutes. Can we do it to go, Ray, right now? Ray's so disrespectful. Kelly, when she comes to that kitchen, he is totally shut down. Doesn't even announce the communication. That's bad. I feel more that he's a partner with the guys in the kitchen. They're, like, so loyal. What's him? It's a very strange setup. One guy behind there. Two guys down there. Now it's starting to make sense why it's so slow. Just a few more minutes, OK? We're just waiting on your food, OK? Give me just a few minutes, and I'm going to get the food to go for you. I need that burger. The girl's having a heart attack. I am trying. What? F***ing disrespecting. Disrespecting. F***. My partner treats me like a child. It's been fight after fight. Nothing gets resolved. I don't know how to fix it. It's, like, depressing. Chicken sandwich. And then we've got a burger. Thank you. Enjoy. Thank you. We will. You look, like, well done. You had the all-in-foundry burger, right? I'm going to take that one off the bill. They said it's overcooked. It's just, it's a mess. It's just not cool. It's not cool. Like, all the food that goes back, it's all my profit. It's all your profit. I'm telling you, when I work here on Monday nights and Thursday nights, Danny cooks, and the food does not go back. 90% of the order tonight is burgers. Burgers, burgers, burgers, right? Yeah. Did you ever do this on your own, back and forth? Yeah, and it's not always on me. It has to be at least three. Ray. Two seconds, please. I know you're busy. Just touch that and tell me what you think. The request was medium. Yeah. You know and I know that's overcooked. You literally called me out while I was trying to plate this, and then you were like. Oh, so it's my fault? I'm not saying that you should go home. I saw you pick up from underneath the salamander. Hey, young man. Hey. I'm watching you like a hawk. You already picked up from underneath the grill. The cooking had finished. Anyway, so the two-minute little break. Hey. You think this is funny? No, I, I, no, it's not funny. No, you do. No, no, I don't think it's funny. No, but you actually think it's funny? No, no. Yeah. I just asked you, what do you think? And you said, you stopped me from cooking it. You know, you know what? You're right. I shouldn't have said it. You're right. Yeah. That's right. You're right. Yeah. Just another reason to confirm that you don't give a f**k. Hey, young man. Yes, sir. I'm not here to ******* tolerate your ego. You know that? Yes, chef. I don't really give a f**k about Ramsay and Kelly. At the end of the day, I'm, like, very confident in my skills. And, like, if this boat sinks, I'm the captain, and the captain goes down with the boat. Throw it away. Uh, table two. The girl on the right said her burger is too raw. OK. I'll let me take it off the table. It's a little undercooked. OK. Also, it's just hard to eat. It's, like, really big, the sandwich and everything. Well, it's usually big, but I'm going to sell them. Yes. Sorry about that, ladies. Ray. Come here. It's cooked in the middle. Are you done? Are you? It's just? Are you just going to go back there and cook another one? Nothing to the owner? My partner. Well, then treat it like a ******* partner. In what way? Well, just with a bit of respect. OK. So first up, we've got two chicken nachos. Grilled chicken New Yorker, lobster roll, smokehouse medium. And along with these three dogs I'm putting out right now. How much of a normal pick up time for those dogs? We cook them on low, so maybe around 20, 30 minutes. 20, 30 minutes? Wow. That's a long time. All right. That lobster roll is ready to go. That is not the lobster grilled cheese. Let me fix that for you. What's wrong with that? I put in the lobster grilled cheese, and they gave me a lobster roll. Wow. Um, this is a lobster grilled cheese, and they sent me a lobster roll. Um, I need a lobster grilled cheese ASAP. Do you have nachos coming for $21? Got boneless chicken. I don't see it. All right, I'll make you one ASAP. Nachos, nachos, wings, boneless chicken bite. What are we working on here? Can you talk to me? Um, uh-oh. Doing table 21, the big one. All right, thank you. How long on those nachos? Give me, uh, give me a minute. Wow. He does not give a f**k. When Jake's behind the line there, is he always that lackluster? Because he's sort of almost just sort of going through the motions. Well, he gets in his own. And I know that he can get heated and overwhelmed. And I think he's trying to really hold himself together. Dan, slow down on the app, because I can't keep up. I'm going to be overwhelmed serving frozen food. It's not that. No, it shouldn't be that overwhelming. It's a little undermanned right now for this amount of volume. Can I help with anything? Um, not right now. Um, you know, there's little minor problems here and there, but nothing that's, you know, really hurting the place. Let me check on your guys' appetizers for you. You're not still waiting, are you? Yes. You're still waiting for your food? Yes. Can we work on counter one and get two Mr. Max's going so they can start on something, please? Hot dogs, can I spend an hour? You can't miss a hot dog. Oh, you can't? Anybody can cook a hot dog. Are we still waiting for that? Jake, how long for 21? They've been half an hour for nachos. Uh, 21. I am waiting on boneless buffalo wings. No, 21. Table 21. I got nachos and coconut shrimp. I don't have. You don't have. Table 21. I don't have that ticket. Give me one sec. What are you waiting on? The wrap. Why is he just throwing food up from bits of other tables? I'm not sure. It's almost like we're just cooking what we want when we want. Nothing's complete. The food's just dying in the window. Jake, can we sell these or not? Yes, they're still hot. Yeah, I didn't ask if they're hot. Four tickets coming. What a mess. Oh, man. All right, 410 right here. 410, thank you. Wow, welcome to be being busy. Right now, this is a fraction of the business that you do. Jake, this guy's just throwing food out. There's no tables complete. There's just dishes going into the window. I'm up. He doesn't care. Did this ticket go out? No. It's just a disaster. OK, mild. Sorry, medium. Bloody hell. What took you so long? The curry's already made. That's yours, korma. That's mine. Yeah. And each one is half. Thank you. It's interesting. Yeah. Oh, no, no. They're doing half a table at a time. Is that normal? It's normal, sir. It happens every time. I mean, that's the reason why I have to go in the kitchen to make sure that I get everything together. Obviously, he's got his head. You're down. Correct. I have to keep yelling every other day. If you don't give me the food together, you know, it's going to be a mess. For example, table number three right there. That couple has been sitting over there for a long time. They have the second table that came this evening. Yours is coming. I need to go and check with them in the kitchen. That's crazy. This is way too long. I do not have the deluxe mixed grill. Where is my deluxe mixed grill, guys? Deluxe mixed grill. Just Chris has taken it. He's not. He's taken it to another table. Where is the deluxe mixed grill, guys? Deluxe mixed grill on a plate. Who has forgotten this order? Give it to me, my friend. They already started eating over there. It's so embarrassing. Things are being ignored. My customers have no idea what the is going on in the kitchen. I still remember table 11, table number three, table number six, table number 24. People have different opinions and different emotions. Some people stay cool and calm, and some just blow up. Table three is one of the second tables that came this evening. They should have gotten their food first. Oh my god. What a nightmare. Halfway through dinner service, and it is so chaotic in there. Let me tell you. Half the food being served to different tables, and the arguing, shouting, and fighting. Meanwhile, Bobby just keeps his head down, and it's pandemonium behind that line. No one's got any idea what's going on and who should be serving what table. This is not normal. I'm wondering if the chaos of this place stretches any further. Time for a dig around in the basement. There's flies everywhere. What's going on down here? Bloody hell. You have to be kidding me. Oh my god. Good god. Quails, parmesan cheese, minced chicken. Oh, they are hot. Another freezer. Frozen shrimp. Frozen salmon. No dates. Oh my god. It's like a f***ing hoarder. I wonder what f***ing restaurant these were from. Honestly. What the f*** is that? Oh no. No, no, no. Surely not. Oh for f*** sake. Oh my god. What the f*** is in there? These carrots are so old, they've been practicing f***ing yoga. Shredded cheese, a Mexican blend. Now, this is my cauliflower. That was cooked f***ing weeks ago. And look at the f***ing mess in here. Just tons and tons of f***ing everywhere. Cooked chunks of lamb. Saffron, raw chicken. This guy has lost the plot because he's festering within his own mess. What a disgusting f***ing mess.