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* PointyHairedBoss: Natalie claims she's more of a "hands-off" type of manager, which basically amounts to her lazing around while the other staff's busy.
* SassyBlackWoman: Todesha, the server that served Gordon on his first visit, oozes sarcasm and sass with her every word.
* SassyBlackWoman: Todesha, the server that served Gordon on his first visit, oozes sarcasm and sass with her every word.
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Changed line(s) 10 (click to see context) from:
* DramaticallyMissingThePoint: Gordon questions why Natalie puts the freshly made meat from the smokers into bags to be in the fridge then reheated when ordered. She states she was trying to figure out how to serve the meat after it's done cooking, but Gordon points out that it's a no-brainer.
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* DramaticallyMissingThePoint: Gordon questions why Natalie puts the freshly made meat from the smokers into bags to be in the fridge then reheated when ordered. She states she was trying to figure out how to serve the meat after it's done cooking, but Gordon points out that it's a no-brainer.no-brainer.
* DudeNotFunny: Gordon chastises the crew for laughing at the "donut" crack.
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* DudeNotFunny: Gordon chastises the crew for laughing at the "donut" crack.
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Changed line(s) 1,2 (click to see context) from:
Gordon is in Atlanta, Georgia, to visit Michon's, a family-run smokehouse restaurant with a future that's about to go up in smoke because of mismanagement and lazy cooking. Michon's owner, Al Wilson, had always hoped that one day he would pass his beloved restaurant over to his daughter, Natalie. But when he suffered a collapsed lung, the handover came about much earlier than expected.
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A family-run smokehouse
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* CaptainObvious: One of the cook's attempts to defend the restaurant's food. When Gordon is ripping into the kitchen staff, and demands to know if there was anything in his lunch that wasn't heated in the microwave. After a slight pause, one chef chimes in with [[CaptainObvious "The salad."]]
-->'''Gordon:''' ...you fucking donut. (''[[{{Corpsing}} kitchen crew struggles not to laugh]]'')
-->'''Gordon:''' ...you fucking donut. (''[[{{Corpsing}} kitchen crew struggles not to laugh]]'')
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Changed line(s) 5 (click to see context) from:
* ChekhovsGun: Ramsay makes a big deal about the expensive smokers in the restaurant that the staff are misusing, calling them the "Rolls Royce of smokers". Later on in relaunch night, the chefs in the kitchen have trouble keeping up with the orders and make the barbecue [=VIPs=] that will put the restaurant on the map wait for their meals. The owner, Natalie, saves the day by bringing them out to see said smokers, knowing that the experts would be impressed enough to tolerate the extended wait for their food.
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* ChekhovsGun: Ramsay makes a big deal about the expensive smokers in the restaurant that the staff are misusing, calling them the "Rolls Royce of smokers". Later on in relaunch night, the chefs in the kitchen have trouble keeping up with the orders and make the barbecue [=VIPs=] that will put the restaurant on the map wait for their meals. The owner, Natalie, saves the day by bringing them out to see said smokers, knowing that the experts would be impressed enough to tolerate the extended wait for their food.food.
* DramaticallyMissingThePoint: Gordon questions why Natalie puts the freshly made meat from the smokers into bags to be in the fridge then reheated when ordered. She states she was trying to figure out how to serve the meat after it's done cooking, but Gordon points out that it's a no-brainer.
* DramaticallyMissingThePoint: Gordon questions why Natalie puts the freshly made meat from the smokers into bags to be in the fridge then reheated when ordered. She states she was trying to figure out how to serve the meat after it's done cooking, but Gordon points out that it's a no-brainer.
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Changed line(s) 3 (click to see context) from:
!!Tropes
to:
* ChekhovsGun: Ramsay makes a big deal about the expensive smokers in the restaurant that the staff are misusing, calling them the "Rolls Royce of smokers". Later on in relaunch night, the chefs in the kitchen have trouble keeping up with the orders and make the barbecue [=VIPs=] that will put the restaurant on the map wait for their meals. The owner, Natalie, saves the day by bringing them out to see said smokers, knowing that the experts would be impressed enough to tolerate the extended wait for their food.
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None
Added DiffLines:
Gordon is in Atlanta, Georgia, to visit Michon's, a family-run smokehouse restaurant with a future that's about to go up in smoke because of mismanagement and lazy cooking. Michon's owner, Al Wilson, had always hoped that one day he would pass his beloved restaurant over to his daughter, Natalie. But when he suffered a collapsed lung, the handover came about much earlier than expected.
!!Tropes
!!Tropes
