Paul Niedermann, Will and others in “Episode Four”

Alright, order in. Squab, risotto, scallop, tart. Entrée: wellington, cod, strip, and bass.

Yep, rice is going.

Scallop.

Starting to go, starting to go, starting to go. (interview) We had our first two services, and it was a loss. It sucked.

Doing my fish thing.

(interview) We got an opportunity to work out any kinks that we might've seen in service. (to Natalie) Three minutes out.

Now, I'm gonna say, "Okay, dude, it's not ready. So, it's still, uh... in the oven, so... Hey, you gotta give me four minutes."

No, that's not good.

[impersonating Gordon's British accent while slamming his fist on workstation] HOW LONG?!

You gotta give me four minutes, dude.

(interview) Chino sat there and was like... [chuckles and shakes his head]

OK, three minutes—three minutes on the—three minutes on the wellington.

Three minutes!

(interview) He can't even fake being a good cook. [facepalms]

So I need two minutes!

Say—say I'm behind again.

(interview) I mean, really? There's no cooking involved. I mean, how hard is that?

That's it—that's it, I'm just gonna try and...

[in British accent] HURRY UP!

[in British accent] CHINO!