By hannover-web.com In recent weeks, several restaurants in Koreatown, Los Angeles, have been grappling with a troubling trend of diners leaving without paying their bills, commonly known as “dine-and-dash.” This issue isn’t confined to Korean establishments; Chinese restaurants are equally affected, with some diners employing crafty tactics to evade payment, leaving restaurant owners feeling exasperated.
According to The Korea Daily, one incident at Byul Gobchang, a Korean BBQ restaurant, exemplified the problem. Owner Won Kyu Choi recounted the case of a customer who ordered $60 worth of food and drinks but abruptly left without paying. Choi described the man, who appeared to be in his 30s and dining alone, as unresponsive when staff attempted to address the situation. Notably, he didn’t seem intoxicated.
Choi shared that such occurrences are becoming increasingly common. Two months ago, a Hispanic man refused to settle a $150 bill, insisting he had forgotten his wallet in his car. When staff asked him to leave his phone as collateral, he claimed not to own one. The situation escalated to a heated argument, prompting a call to the police. Although the man provided his personal information and promised to return with payment the following day, he never returned. Choi pointed out that similar dine-and-dash incidents have surged in Koreatown, particularly since the onset of the COVID-19 pandemic.
Ms. He, a Chinese restaurant owner, echoed these concerns, noting that such events occur frequently—at least three to four times a month—and often in various forms. Some customers excuse themselves by saying they need to use the restroom, while others simply refuse to pay and walk out. Additionally, some patrons leave without settling their bills, citing poor food or service quality. Ms. He noted that some even use credit cards, later disputing the charges with their bank to secure a free meal.
Yong Ho Kim, president of the Korean American Food Industry Association and owner of a Japanese restaurant, expressed his frustration with the situation, highlighting that homeless individuals often engage in dine-and-dash tactics. He observed that tackling these incidents is complicated; physical confrontations rarely resolve anything, and staff can’t judge a customer’s ability to pay based solely on appearance. Kim emphasized that bars and larger establishments are particularly vulnerable, noting that some patrons run up tabs of $200 to $400 before leaving without paying.
In light of these rising incidents, Kim has begun training his staff to be more vigilant. If they spot a customer showing suspicious behavior, they are advised to subtly dismiss them. Ms. He has also noticed patterns in these dine-and-dash occurrences, particularly that they tend to happen during shift changes in the afternoon, when staff members may not be paying full attention. These incidents often escalate when restaurants are busy and staff are overwhelmed.
Both restaurant owners discussed how they handle these situations. Ms. He does not encourage her employees to chase down customers for payment due to the potential for physical confrontations and legal repercussions. Likewise, Kim instructs his staff to avoid direct confrontations, as this could lead to personal harm or retaliatory vandalism, such as broken windows.
In California, the legal ramifications of dine-and-dash can be serious. Under Penal Code Section 537, if the bill is under $950, offenders may face fines up to $1,000 or up to six months in jail. For bills exceeding $950, the law allows for prison sentences ranging from one to three years.
