“I can tell you that the people that are doing it aren’t the people who are coming here because they’re looking for a sandwich because they’re hungry,” said Ravi Ramberran, “It’s the people who are not afraid of consequences period.”
In the wake of the increase in dine and dashers, Ramberran said his restaurant has ramped up how they deal with it.
“We blast them on Facebook, we hold them, we make them wait for the cops…We do what’s in our power to do.”
You can always tip after. Tips are between you and the server anyway. The business is not part of that transaction.
Not true in many places. Lots of restaurants pool all the tips, then distribute them to all staff, sometimes even owners and managers.