NYC Restaurants Turn to Social Media to Shame Dine-and-Dashers

New York City restaurateurs, facing a surge in dine-and-dash incidents, are increasingly turning to social media to publicly shame customers who leave without paying their bills. This strategy has emerged as a more effective deterrent than involving law enforcement, who often view such offenses as minor.

Britney Cariño, owner of Talavera Cantina in The Bronx, opted to post security footage of a group who walked out on a $112 tab on Cinco de Mayo. She stated that her first instinct was not to call the police, believing they could do little for the Class A misdemeanor. Instead, she shared the images on Instagram, offering to resolve the matter if the patrons paid. The tactic proved successful when an older brother of one of the individuals came in and settled the bill.

“Dine-and-dashes have always existed, but the fact that now we can utilize social media … you kind of bring back shame,” Cariño told The Post. She noted that this was her first dine-and-dash incident in three years of running the restaurant.

John Truong, owner of Chef Papa in Long Island City, employed a similar tactic after a purported food influencer allegedly failed to pay for $200 worth of food and drinks, leaving only a $6 tip. Truong posted a video on Instagram expressing his frustration, calling the influencer a scammer. The influencer reportedly changed her username or deleted her account shortly after, but later posted a scathing review that was subsequently deleted.

The issue extends beyond these isolated incidents. Pei “Lu” Chung, known as the “serial Brooklyn dine-and-dasher,” was arrested seven times for stiffing restaurants, including Michelin-starred establishments, out of hundreds of dollars. She was eventually declared psychologically unfit to stand trial.

Restaurants in other areas are also adopting these methods. Erin O’Neill’s Pub and Grill in Poughkeepsie shared footage of a customer who removed her card from the check presenter and left with both the card and the bill, asking for community help in identifying the individuals. UMI Hotpot Sushi & Seafood Buffet in The Bronx has created a “Wall of Shame” featuring photos and unpaid receipts of accused dine-and-dashers.

Experts note that while theft of service is punishable by up to a year in jail in NYC, the practicalities of pursuing such cases for relatively small amounts, like a $100 bill, often make it not worth the time and resources for businesses and law enforcement. Christopher Herrman, an associate professor at CUNY John Jay College of Criminal Justice, explained that restaurant owners must make a “practical cost-benefit calculation” when deciding whether to involve the police.

“If the unpaid check is $75 or $150, a manager may have to decide whether it is worth stopping restaurant operations, calling police, waiting for officers, reviewing video, providing statements and potentially having employees participate later in the criminal-justice process,” Herrman said.

Andreas Koutsoudakis, a hospitality lawyer, added that on paper, walking out on a large bill is the same class of crime as jumping a turnstile, but in practice, it often amounts to nothing. He also highlighted the financial impact on small businesses, where a single unpaid check can significantly affect profitability, especially for independent restaurants operating on thin margins. A $112 loss, for example, could require approximately $2,000 in sales to offset for a business with a 5% profit margin.

Herrman advises restaurants to retain surveillance footage, preserve receipts, record employee testimony, and file timely police reports. He also emphasizes communication among businesses to identify repeat offenders and inform the public about individuals who engage in such practices.