Ramsay quickly identifies the restaurant as having two major issues; firstly, the fine dining menu has no appeal to the mostly working-class locals, and secondly the head chef, 21-year-old Tim Gray, is inexperienced, incompetent and out of his depth, first evidenced when he unwittingly serves Ramsay expired scallops which cause him to vomit, and then when he proves unable to make an omelette.

While Ramsay quickly sees the potential in the restaurant upon his arrival, due to the attractive building, excellent location and strong flow of tourists, he finds the actual food to be poor, which he blames on new owner Neil Farrell's inexperience and panicky nature and head chef Richard Collins' lazy attitude, which hampers an otherwise-talented kitchen staff.

However, Ramsay soon discovers exactly how bad things are; the restaurant is without a head chef, the food is very expensive and of poor quality (including a seafood stew being full of sand), and the locals have lost interest.

Despite the potential offered by the rich locals and the golf course next door to the restaurant, Ramsay finds it wasted by the building's terrible decor (including the exterior being entirely painted a claret shade), and the outdated menu that relies extensively on deep-fried food cooked in ageing, filthy equipment.

The inexperience of owners Richard Hodgson and Nick Whitehouse also poses a major problem, as does the seeming indifference of much of the kitchen staff, especially head chef Mark Robinson, whose background is mostly in IT rather than cooking, and is berated by Ramsay for spending time golfing rather than cooking, which eventually leads to Ramsay destroying the kitchen's deep-fat fryers by throwing them into a water hazard on the course.

Ramsay meets Executive Chef Alex Scott in the kitchen, where he finds no authentic Italian ingredients, and too many precooked and prepackaged dishes.

His meal consists of greasy minestrone soup, breadsticks in a paper package, and sausages on garlic bread that remind him of "two poodles' penises doused in parsley".

While Philippe needs a lot of persuasion (and more than a little yelling) to fully embrace the new menu, Dave's inept handling of the reopening lunch service rapidly causes it to descend into chaos, leaving many guests without food.

Ramsay leaves with an uncertain outlook, noting that Israel and Tara are finally toughening up and Philippe's attitude seems a little better, but that it remains to be seen whether the changes will stick.

Ramsay identifies numerous issues: Stuart is clearly not comfortable cooking the bizarre range of food and has no experience in cooking Japanese food; he must leave the kitchen to his junior chefs while he runs the balcony grill; the orders are sent through an intercom system that disrupts the kitchen; the hotel staff spend too much time and money at their own bar (and in fact are inadvertently keeping the hotel afloat); and the number of managers causes confusion over who is in charge.

Clubway 41 is run by Dave Jackson and his girlfriend Dawn Brindley, and is heavily promoted on the back of being named Blackpool Restaurant of the Year, but is struggling to attract customers.

Digging deeper, Ramsay discovers that no locals have heard of the award-winning Clubway 41 and obtains copies of the nomination forms, finding the reviews to be almost farcical.

Poor service and improperly cooked food have given the restaurant a negative reputation, especially after Laurence's bizarre recipes and arrogant attitude alienated a donkey sanctuary.

After speaking to the locals and finding out about the Rococo's abysmal reputation, Ramsay tells Nick that there's no way he can salvage things as they are, and that the only way to recover is to effectively start over with a new restaurant in the same building.

Head chef Philip Lee has a confrontational attitude, uses bizarre combinations (such as mashed potatoes and apricot) in the menu and does not get on with sous-chef Emma, who nonetheless serves Ramsay the only thing he likes, a sticky toffee pudding.

Ramsay is simultaneously delighted to be working in Paris, the city where he originally learned to be a chef, and a little daunted at the prospect of taking on a vegetarian restaurant.

By the end of the first night, he forces owner Rachel McNally to fire her lazy, incompetent head chef Daniel (whom Ramsay has to physically eject from the premises when he refuses to leave).

Ramsay proceeds to prove the restaurant's potential by opening it himself for lunch, something Rachel has never done, and makes over €400 from a simple meal of tomato soup and grilled cheese-on-toast.

Ramsay also strongly criticises the work ethic and competence of head chef Toby, and is infuriated to discover the kitchen is full of old food and filthy, rusting equipment, which he orders to be replaced.

As the cookbooks are written for home cooking, the dishes are too complex to manage in a busy restaurant environment, and Mike does not know how to handle multiple orders.

Owner Arfan "Raz" Razak proudly boasts that his "make your own curry" idea is what sets his restaurant apart, but Ramsay tells him that it is actually ensuring the business will fail.

At Ramsay's urging, head chef Khan puts a lamb korma made from a family recipe on the menu for the second night's service, which proves a big hit and wins Raz over.

Ramsay and Nigel eat lunch together, where it becomes clear that the restaurant does not live up to its focus of modern British food, with too many exotic dishes on the menu (such as shark with mozzarella) that the kitchen staff struggle to cook.

Ramsay books the restaurant to half capacity for lunch to test the kitchen, but unused to even these numbers, the staff struggle to keep up.

After convincing Nigel to turn to a simpler British menu and allowing Martin to have more control, the staff host a food fair to bring the community back.

However, Tim is discovered to be a big part of the problem due to his interference in service, refusal to allow Steve to set his own menu, and careless handling of the business side of the restaurant.

Despite this, the reopening night goes well, and Ramsay tells Tim that so long as he does not interfere with the running of the kitchen, he can make Le Deck a success.

However, Ramsay identifies a bigger problem: server Joe's inability to keep cool during service leads him to regularly confront guests he is meant to be serving.

In order to improve the siblings' abilities in the front and back of house, Ramsay has them work a lunch service at Quique De Costa, a Michelin-starred restaurant in the area.

She wrote, "There is something refreshing about a show that doesn't promise a ticket to ride (a surgical makeover, a million dollars, Richard Branson's job) but instead offers restaurant owners the hope—if they seriously reform their establishments—that they might, just might, break even for the next few months.