Kitchen Nightmares 9/26 *spoilers*

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I don't think he said that. From the article:

So he may have had a much earlier affiliation with the restaurant (maybe as even as a manager), but only became general manager a week before filming.

 

Was there a reason most of the canopy's signage (before the name change) was covered?
At first, I thought they were covering up the new name so they could film scenes as if they hadn't changed the name yet, but the one with the new name is entirely different.

-- Don

 

So is it Dillons or Dillions? My wife noticed the change to Dillions, and I would have never noticed if she hadn't mentioned it.

 

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I noticed that too, and was confused, but not enough to rewind.

 

on topic link for PA restaurants

http://www.agriculture.state.pa.us/agriculture/cwp/view.asp?a=3&q=144560

 

and why was the waitress there when they were not even open?

 

Pretty sure the UK show would do the same if the budget were the same. I have been thinking about it, and all these expenses likely come from a significantly higer production budget for the US show.

It does come across a bit more like an "Extreme Kitchen Makeover" but I don't really have a problem with it. It simply provides them with a stronger foundation and opportunity for being succesful going forward.

 

Having finally watched a UK version, I can say hands down this is crap TV.

This US version just seems to be a magic wand to save your failing place and have it magically paid for. GR comes in, spends a god awful amount of money, and BAM, you are running a successful business (again, or for the first time?)

If the manager / owner knew ANYTHING at all, there would have been no situation like what was show in the first place. IMHO, any chef that would consider serving food from that storage area and in that condition should have been fired right away. After reading the link to the heath code violations.. how does that place NOT have big red warning tapa around the entrance?!

I really want to read the behind the scenes on this show, to see why these places are even kept open.. is Dillions / Dillons a New York icon that just must be saved?

 

I was wondering why they had those god-awful sheets covering the walls before the big makeover ... was it to hide the makeover-in-progress?

 

This may be crap TV, but it's fun crap TV.

 

Wonder why one of the waitresses had to have her face blurred out. Everyonce in a while, post-opening, there is a tallish brunett, but can't see her face. Kinda odd.

 

I'm not surprised. If I was somehow associated with that restaurant, I'm not sure I'd want that fact advertised.

 

no, martin needed them when he was bedding the employees ewww if that one waitress was with him id be ill

 

I assumed the sheets were to hide the cockroaches climbing on the walls.

 

Stop making comparisons to the BBC version. All they have in common is the title, otherwise they're COMPLETELY different.

Bring on the music, yelling, bugs, and fake customers!!!!!!!

 

For one reason or another shr probably declined to sign the release needed to be on the show.

 

well the guy in the show is the same too. What's his name, Ramsay or something like that? They also both focus on correcting a restaurants problems.
I agree though, the comparisons to the BBC version are getting old.

 

What really weirded me out about that was that they cut off the okay seeming part of the tomato, served it, and KEPT THE REST. What were they planning to do with it?


So Martin, the GM was a tool and pretty much deserved what he got. But how about the operations manager (nice hat!) who was responsible for the kitchen and supplies? Why did he get a pass on all the problems? He's the one who fixed most of the worst stuff put on the table in front of GR.

Does anyone think the chef who was seemingly okay with things running as they were won't go right back to the same behaviors as soon as the consulting chef walks out the door?