I dont want him turning into the Dr. Phil of nighttime either. I like that he gets all riled up. its funny. I found last nights episode really, really boring. The first one was too. I hope he gets back to his old self again.. tell it like it is Ramsey, dont sugar coat it please.   

I think the next episode is a double 2 hour episode. 

 that lobster place was weird. that guy david thought he was trying out for the soprano's or something, i think. it could have been editing, since they wanted to make him look like the bad guy, but he was very negative and not really worried about anything.

i'm sure the staff all lost their jobs if he saw the episode. it's not hard to find good staff. stephen cracked michael up. why is it every gay guy has to have a lisp and be a drama queen on tv. then again, as michael said, he's a new york fruit, not a country fruit. yes, we are bad. 

what was funny was the wedding in the first episode. hello... there is a 2-5 day waiting period to get married in any state. it was cute but not legal.

just note, i worked at a lawyers office for years so i will go and ruin things like that from the legal standpoint once in a while. lol 

and my caps lock isn't working right now. have to get the other half to clean it in that fanatical way only he can clean things. so i'm not illiterate or anything. i is college edumuncated. 

It was a good 2 hour episode except for the "corny un-ramsey like shotgun wedding" . 

Tonight was a new episode..."Cafe 36".  Pinto, the supposed head chef, was truly awful.  His idea of fresh fish was to buy it fresh, then freeze it, and then let it thaw out in a metal pan for a few days and use as needed.  Ramsey tried to explain to Pinto that one cannot call food fresh when it has been frozen, then thawed before preparation.

I may not be the smartest turnip on the truck, but I KNOW I'm smarter than most of these restaurant owners who screw themselves so badly.  Geez...these owners had never worked in any sort of food business before.  The husband hid all the time, and was afraid to speak up and control his crew as he should have.  Pinto, the chef, would have been told to hit the road long ago, if I were owner of the place.

As for cutting corners, common sense should tell people that if they don't have enough capital to invest in running a restaurant business, while calling themselves fine dining or whatever...then people should not be opening restaurants.

Here in the small town of Greenbrier (where I live)...I've seen countless mom-and-pop food places open up -- Mexican, Chinese, Chinese-run donut shop, pizza and Italian -- only to end up closing down within a year due to the ineptness of the owners in running the places.  Opening up a business, and establishing a successful business, is no walk in the park.  A lot of sweat and worry must go into a business to get it going properly.