A dumping place? Is it the famous Tianjin Dumpling House at the Golden Mall in Flushing, New York (now closed)?
Wouldn’t 96 dumplings from a place like this be better than 48?
My guess is that you are right. It has more to do with controlling her environment, not about number of dumplings or cash. I think the deeper layer is that she wants to be right.
So in her mind: i ordered 48 dumplings, so don’t con with with 96 dumpling. I am not giving you an extra cent. You (my husband’s friend), why are you offering to buy the other dumplings, are you suggesting that I am wrong and they (restaurant) are right?
She and her husband probably argued that evening.
This is definitely not how she sees it. I am fairly sure that she thinks the restaurant tricked her by selling 12 pieces at the restaurants, and do a 24 pieces for take out.
This story was in my morning news feed. I can’t find the original Associated Press link, but found the story on the New York Post
“Frustrated DoorDash driver takes food back over customer’s $8 tip”
Source: Tip
If you want to listen to the interaction, its on youtube
Isn’t that theft? They paid for the food didn’t they, and she took it away. Did she keep the tip?
I remember this. It is pretty funny, but I feel something is not capturing the entire story.
You have a point… that might actually be theft. I’m guessing the guy paid for the food along with the $8 tip (on his credit or debit card), so technically the food did belong to him, she was just the “common carrier”.
I imagine the corporate headquarters reimbursed the guy.
It appears DoorDash is done with her, I had never heard the term “Deactivated”, but I imagine they are sub-contractors and not employees, so maybe it fits.
Yes, I thought there was more to the story, but I watched the youtube video and it was a 12 minute trip, not 40 minutes as the driver said.
Personally, I’ve never used DoorDash. The few times that Sunshine and I wanted “carry out”; I’ve gone and picked it up.
Wow! That’s complicated!
That’s mad cray. Do they give it back to you?
I’ve dealt with a couple like that. Guy was the boss - tried it on me once. Ha!
I cannot quite remember (it happens many years ago). The intention is yes, take the tip and gives it back to me, but I think at the end, my full tip is on the table, but I got a lecture.
A woman I once knew would take tips off the table and put the money back into her own wallet. 
Greeks tend to like to tip well, and they tend to like to treat one another, sometimes fighting over the cheque, or picking up the cheque before it got to the table. It was a group of around 8 to 10 Greek friends, and most were very generous with their tips, or buying rounds, or shared appetizers, so a person on the take who never contributed or hosted stuck out like a sore thumb. The stingy woman had a good job, no kids, got a lot more spa treatments than anyone else I knew, had seasons tickets to soccer in Toronto and went to a lot of rock concerts, before anyone suggests she was broke.
I didn’t invite her to my 40th because of her habit, which I witnessed half a dozen times.
Unfortunately, a mutual friend coming to my 40th assumed I had invited the stingy woman, and told her about my party. The stingy woman texted me wish me a Happy Birthday, and I said thanks, and later I found out she had been fishing for an invitation.
“Stingy” is being very polite.
Well, I am Canadian
Okay. But hanging on to one’s own money is one thing, taking someone else’s is another. Just sayin’
I tipped the guys who brought my new appliances and moved the old ones out {or into our garage as was the case with the fridge. I do not tip amazon/UPS/FEDEX drivers etc as I have no actual contact with them. And mostly they ignore the very specific delivery instructions.
I hate the tipping system. It arose in the US in the Jim Crow era. It is unfair to the BOH. And it pisses everyone off. Unfortunately, the dining scene local to me is fixated on keeping tips and not looking at the entire model. In fact, more generally, the restaurant model is broken. Go into most any restaurant kitchen at rush and you will find furnace-like temperatures, dangerous conditions and the folks working it for minimal benefits or compensation unless they are the chef or sous. Many restaurants I know of in DC are not raising rates to attract new team members, instead piling on more work to the same or fewer team members.
My younger nephew has benefitted from the general increase in rates in the UK. Prior to the pandemic, he was cheffing at a neighbourhood bar that also did some food. it was long hours for not too much pay. It was sort of a relief when restaurants had to close and, in due course, he wasnt reemployed. He looked to do other work, taking an office job with a government agency. But he’s now back cheffing - similar sort of place in the city centre - better pay and less responsibility (he turns up, flips burgers, goes home).
