Welcome to Mama's

( bright instrumental

Italian theme playing )

( bright instrumental

Italian theme playing )

Ah!

Bella, your pronunciation

is getting molto bene.

Okay, so, spaghetti.

Chicken parm.

Extra spaghetti.

Extra-

Mama Tucci, this is too much.

Nah, there's no such thing.

Well, I'll have plenty of

leftovers for my coworkers.

Good.

Are you sure you don't

mind watching Amy again?

No, it's my pleasure.

I promise I won't be too late.

Bye, pumpkin.

Bye, Dad.

Oh, my Amy.

You're such a strong girl.

Just like you, Mama.

Ah! ( laughing )

Uh!

So we're gonna

make the primavera?

Yeah.

Okay.

Let's get cooking!

Grazie!

Woo!

Cool, Mama.

Welcome, everyone.

Hello. Good evening.

So, for those of you who

are new here tonight,

Family Dinner Fridays is

a tradition that my nonna

started back in

Napali way back when.

She would invite the

entire neighborhood

to come and share a meal.

So to continue her

legacy and honor Nonna,

we welcome you to our

Friday Night Supper Club.

We care about our customers.

We treat you like family.

So you're a part of

the Tucci family now.

Whether you like it or not.

So.

A Nonna.

A Nonna.

A Nonna.

Amy?

Earth to Amy, do you copy?

Oh.

I gotta take that

pasta to table nine,

unless you want to

stare at it longer?

No, no, it's all yours.

I used to be like

that primavera.

Bold.

Full of life.

Flavor.

What happened to me, Christine?

You're still all those things.

You're just stuck in a

rut right now, that's all.

How long do I have to toil

away as a mid-level manager

before I finally get

the next opportunity?

What if this is it for me?

I'm still singing our

cheesy Happy Birthday songs

to customers when I'm 90.

Okay, well, you're

being dramatic.

Things don't change

for me around here soon,

I'm movin' on.

You decided all that just

by staring at some pasta?

Usually that just

gets me into trouble.

Okay, it wasn't

just the primavera.

Oh.

Mama?

Yeah.

We've been playing

phone tag lately.

Could really use her

advice right about now.

Well, maybe today's

the day things change.

Everyone gather round.

As you know, we've been

interviewing applicants

for the permanent

manager position.

I know you've all been anxious

to hear who we've selected.

It's my pleasure to announce

that the honor goes to

Benjamin Stewart from our

Upper East Side location.

Let's make sure he feels welcome

when he arrives this afternoon.

Okay, back to work.

Thank you.

Hey, Nunzio, table four.

Clean it, please.

De facto.

All right, I dare you to find

me a more perfect tiramisu.

Outside of Italy, that is.

Frank, uh, listen,

I know there's a lot

been going on lately,

but you really should

slow down a little.

You really shouldn't

rush your craft,

especially on a day

like today, right?

Hey, wait, wait, wait.

What are you doin'?

What are you?

I'm a server,

so I'm gonna serve.

No, uh, the chef will

deliver the dessert.

Frank, come on.

We really can't afford

a bad review today.

Okay, Kimberly may

be a tough critic,

grant you that, but

there's no way she doesn't

fall head over heels

in love with this.

I know, it's nice,

but you know your menu

has its detractors, right?

Ah.

They'll warm up.

Just like that caramel

drizzle if you don't let go.

Thank you.

All right, I'm here.

For dessert, tiramisu di Franco.

Caramel drizzle topping,

dusted with cocoa.

I, uh, I just wanted

to thank you again

for making the time to

review our new menu.

I've always had a lot of

respect and admiration

for your column in The Times.

Hmm.

I'm sorry, was that a hmm?

Or a mmm?

It's nothing.

No, but if it was somethin',

you could tell me.

Mr. Rossi, I'm not really

supposed to give

feedback before my

review goes live,

but it's a little dry.

I'm sorry.

Did you just cause my

famously moist tiramisu

a little, uh, dry?

Just a touch.

But that's impossible.

Well, it's certainly possible.

I'm sorry, it's just

never has there been a more

perfect customer fit for

a more perfect dessert.

I'm just, have another bite.

I think I've sampled enough.

You'll find my review