Restaurants Can’t Charge Servers For Dine And Dash

The article I am about to share with you is not about TV chefs or food writers.  It does, however, address a situation that has been on the rise for some time now.  Dine and Dash or dine and ditch or chew and screw or running the check means ducking out without paying for the bill and it is at epidemic levels right now.

The people that do this know that it is theft; they do not care.  Like the IRS, they are at peace with being thieves.  However, to combat this many restaurants are charging the server for the price of the meal.  Doesn’t sound fair does it?  Well, as you will soon learn it not only isn’t fair, it isn’t legal.  So all of you servers and bartenders pay attention – if your employer is saddling you with bills that customers refuse to pay, the U.S. Department of Labor wants to hear from you. Call the help line at 1-866-487-9243.

This is from Cleveland Plain Dealer columnist Connie Schultz and author of Life Happens: And Other Unavoidable Truths. It was published December 15, 2009.  Read and learn.

    The costs of getting stiffed shouldn’t be the server’s to pay.
    Chew and ScrewThe first time I heard a waitress was forced to foot the bill when a customer skipped out, I thought surely this was the policy of a rogue manager.
    That was in early August. After four months of interviews with servers and managers at dozens of restaurants here and around the country, I now know otherwise.
    A growing number of restaurant patrons are eating meals and ducking out before paying.
    That’s illegal.
    Waiters and waitresses assigned to their tables are getting stuck with the tab. That’s illegal, too.
    As a U.S. Labor Department spokesperson put it in an e-mail response to my questions: “It is a violation for employers to improperly require tipped employees to pay for customers who walk out without paying their bills or for incorrectly totaled bills.”
    I will not name any particular restaurant because my research indicates so many are violating federal law by requiring their servers to cover customers’ unpaid bills. It strikes me as unfair to single out one. I will, however, give my list to the Labor Department.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification