“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.”
Maybe do it like gas stations where you pre-auth $200 or $300 then at the end they just charge you for what you end up using.
I.e. pre-auth $200 and then at the end of your meal, get the bill for $100, put down a 15% tip, they only charge your card for $115 afterwards.