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stopping payment with credit card company

in the recent "sent food back, meager comp" thread some people suggested that the OP call their credit card company to stop the payment from a disastrous dining experience. i recently had a dining experience where the restaurant grossly padded our bill and essentially hosed us (we were a large group, about 12-13 people). without getting in to what happened, the night ended with us speaking to the management who shrugged us off, we all left very dissatisfied, and were very vocal with them that we will never return (which is dissapointing because it was a place my husband and i had been frequenting the past 10 years). my question is, when calling the credit card company to stop payment, is it enough to just say that we were dissatisfied and we don't feel we should pay for it? or are there certain criteria that credit card companies need to hear in order to justify a stop payment?

has anyone done this and what did you say to your credit card company?

thanks!

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  1. Being dissatisfied and "feeling" that you should not have paid is not a reason for stopping payment.

    You stop payment for a fraudulenetly submitted charge-one that you did not authorize or sign for. (i.e., your card or number was stolen and something was charged on it-and if it was stolen, you do need to file a police report)

    If you signed it, you paid it.

    A few year ago I used my MC in a small store in Missouri and later two small ($13 and $22) charges showed up. I had not used that card anywhere else on that trip, so I saw the small charges, which may have been overlooked if I were using the card a lot. I called the credit card company, they told me to put it in writing and then said they would investigate both companies to see what proof they had of my authorizing-or not- the charge. They said to pay the rest of the bill and they would hold off the charge and interest on those two items until it was settled. It took more than six months for them to determine I had not authorized the two smaller charges.

    If you ordered and item and never received it, then that is a different situation. There would most likely be an investigation into shipping and proof of receipt, etc. Feeling regret is not going to fly.

    10 Replies
    1. re: Cathy

      that's what i thought too. but after reading the post i had referred to, it sounded like some people had experience stopping payment after the fact, followed by a letter of dissatisfaction to the restaurant. here's a link to the thread i'm referring to http://www.chowhound.com/topics/465370

      1. re: rebs

        Depends on your credit card company, I would imagine. Indicate that you signed under duress, and were subjected to intimidating management.

        What did management say when you pointed out the overcharge? Did they acknowledge it but refuse to do anything about it? Did you pay in frustration and then leave?

        In that, I guess the method described in that other thread would have been called for, i.e., make a scene and refuse to leave.

        Since you did sign, your credit card company, if agreeable, will enter into dispute negotiation with the restaurant owner -- did you call the owner by the way? -- but unfortunately it is the decision of the credit card company in the end.

        I always find it astounding that there are restaurants like this out there.

        1. re: dolores

          we spoke to one of the manager's about it and his response was "well, sorry about that" then laughed. i'm not kidding. this was a sushi restaurant in chinatown that is open until 4 AM on fridays and saturdays. i think he just grouped us in to the late-night drunkard crowd when in fact we were a group of restaurant managers, servers, and chef of a high-end restaurant in boston. yes we were in a celebratory mood, as this was a send-off for one of our colleagues, but not drunk and stupid.

          here's a little more info on what happened... because we were a large group we asked the server the tell the chef to just put together a big boat of different items for us to share. about 20 minutes later, a HUGE boat of sashimi came out. it was literally wall to wall sashimi and we were only able to finish half of it. about 15 minutes later a very large boat of nigiri sushi came out and we were already totally stuffed. so i told the server that we didn't want any more food. 5 minutes later she comes out with another huge boat of maki rolls. i told her that i said we didn't want any more food to come out and she said "well it's this and we have two more plates for you and then that's it". in the end the bill was $1400 (including a $220 automatic gratuity). we spoke to the manager and asked why the hell they sent out such a ridiculous amount of food and he said it was because our original reservation was for 18-20 people so they made an appropriate amount for that. we had some people cancel so when the 13 of us sat down we told our server that we were all there and we were ready to order. they made enough food for 20 people anyway, though the amount of food on the table was really enough for 25-30. there was that much. in hindsight, i understand that as consumers we should have been more clear with the amount of food that we wanted rather than leaving it in the hands of the restaurant. but as restaurant people who fulfill guests requests for tasting menus all the time we thought we could have faith that they would send us out an appropriate meal. instead they loaded us up with as much as they could put out and charged us for it. a big boat's worth of sushi was left untouched. what a waste!

          as far as our "regulars" status... this was our first visit back to the restaurant after a several month hiatus. the manager that had greeted us at the door was not the same gentleman that we knew and had worked there the past 10 years so i'm guessing he either had the night off or doesn't work there anymore. so we weren't recognized.

          after much face-to-face arguing by one of our party members with another manager, the restaurant ended up taking $10 per person off the bill (about the cost of 1 order of tuna sushi each), which still wasn't right but was something. we ended up paying because we needed to go. one of our party members took down the owner's name and said she was going to call him to complain. i guess this is the best we can do and have to chalk this up as a learning experience.

          1. re: rebs

            rebs... OK...
            So now that I have read your detailed response (Thank you for sharing your experience) I'd still have to say it was, unfortunately, pretty much your responsibility. As restaurant professionals, you guys should have known better than to just leave it in the hands of the kitchen.and " have faith that they would send us out an appropriate meal." There is no such animal as an "appropriate meal" It's like trying to define 'normal'. If you made the original reservation for 18-20 and your numbers went down to 13 you should have specifically ordered something from the menu for the appropriate number of diners. Telling someone to just make up their idea of what you might want to be served is just (I'm sorry) a bit careless on your group's part. When the first boat arrived and you realized it was way more than enough, you should have made it very clear right there and then that you didn't want any more food, Assuming nothing else would be coming was strangely naive for a group that included mgrs servers and a chef. I don't know if you informed them that you were in the business, but if you did, perhaps they were trying extra hard to impress you with their food and presentation. Apparently, by the time the 2nd course arrived and you informed the server that you didn't want any more food, your other dishes were already in the processs of being prepared. That, though would have been the time to speak with the Mgr. The fact that the Mgr on duty didn't know you, explains why there was no special courtesy extended to you as a long time patron. I would have just asked to have the food packed up and would have taken it home.
            Not that it is the point of your posting and maybe I've gotten too accustomed to fine dining, but I didn't think the cost of $1,400 for 13 people, including gratuity, minus your $130 cost reduction taking it to $1,270, was bad at aIl. a tad less than $100 per person. I think you said it very well: "chalk this up as a learning experience"

            1. re: Tay

              no, $100 pp is not a bad price for the amount of food we got, but the point is that we did not need that much food. $50 pp worth of sushi would have been appropriate and we still probably would have had some left over.

              1. re: rebs

                "no, $100 pp is not a bad price for the amount of food we got, but the point is that we did not need that much food. $50 pp worth of sushi would have been appropriate and we still probably would have had some left over."

                How were they supposed to know that? Did you give them a rough idea of how much food you wanted? When I go out in a group and request that the chef "take care of us" I always make sure to at least give them an idea of how much food we are expecting. They aren't mind-readers.

                In this case, I'd chalk it up to experience and consider it a not-terribly-expensive lesson.

            2. re: rebs

              rebs, there's no harm in trying, although I would be surprised if you do get your money back. I'm sorry to hear about your experience, but I have to admit to cringing when you wrote that you left it to the chef to put together your meal. I think that's a recipe for disaster. The restaurant could have handled things better and more diplomatically, however.

              1. re: gloriousfood

                But rebs did say this to the server:

                "... so i told the server that we didn't want any more food. 5 minutes later she comes out with another huge boat of maki rolls. i told her that i said we didn't want any more food to come out and she said "well it's this and we have two more plates for you and then that's it"."

                So how is that like a catered party where the food is ordered in advance?

                The restaurant couldn't alter the amount of food being prepared as befitted the patrons?

                1. re: dolores

                  You'll have to ask the restaurant that question. My point is that I would never think to tell a place to "put together" something and leave it to their discretion.

                  1. re: dolores

                    Dolores, it takes more than 5 minutes to make a huge boat of maki. The rolls were probably done and ready to be served by the time the party decided they didn't want any more food.

        2. rebs
          You leave us at a great disadvantage by failing to provide details of your experience. That being said, I'd tend to agree with Cathy. When you're in a bad dining situation, you really need to settle it right there and then. If, however, you felt you were fraudulently charged, you could have (believe it or not) filed a police report documenting the alleged acts.That would give you some documentation to give to the CC Co. If you are talking about poor service, or even a noticed discrepancy, then you speak with the Mgr and if, as you stated, you were blown off, you then ask to speak with the Owner. If he/she is not available, you start (literally) taking names and state you intend to notify everyone from on line food chats sites, like this one, all the way to the Better Business Bureau.
          Frankly, I'm both puzzled and curious as to what transpired that was so terrible that it would happen to a patron of such long standing. A 10 yr restaurant/patron relationship is pretty impressive. I'm gathering that you were overcharged, most likely on the bar portion of your bill. I cannot imagine a Mgr not responding to something like that.
          With respect to you, I'm thinking there is another side to this story.

          1. R

            jfood was one of the posters who said to stop the payment. he also mentioned at the end of his post that you will probably lose in the end. The point of disputing is two-fold. It will take management's time to respond to the CC company, time which would have been better spent speaking with you at the time. since MOD would not at the time, now make him do it. The second is it places a mark against the resto at the CC company (remember The Sopranos episode).

            In your case it is different. Jfood would recommend small claims court for your example. Get notorized statements from the people who attended and sue the bum in court. You may also consider filing a police report it the MOD did pad the bill. That is totally unacceptable and illegal.

            18 Replies
            1. re: jfood

              jfood
              Hmmm... Although I don't always agree with you, I always enjoy your well considered postings. This not the response I would have expected from you, You know as well as anyone, no, better than most, that a long term restaurant/patron relationship doesn't fall apart over one meal. There is something here that has not been expressed in the posting. I imagine it's in the , "without getting in to what happened" part of the story.

              1. re: Tay

                Right, Tay

                To go from "disastrous dining experience" to "grossly overpadded our bill and essentially hosed us" to "dissatisfied and don't feel we should pay for it" leaves a *lot* of blanks.

                I left a more or less generic answer, based on the final statement...

                1. re: Cathy

                  Cathy
                  The OP was kind enough to detail her experience for the Board. I think she is right to just chalk it up as a learning experience. Moral of the story: Unless you know the staff/chef very, very well, and they know your palate and finances just as well, you never just tell the kitchen to come up with an "appropriate meal"

                  1. re: Tay

                    Agree with you, Tay. Since OP said they had been frequenting the place for the last ten years, assumed something had been discussed.

                2. re: Tay

                  jfood can overlook almost anything but out and out thievery. The data posted was "the restaurant grossly padded our bill and essentially hosed us". The resto stole from the custo. It is unimagineable in jfood's world that (a) it happened and (b) "management who shrugged us off".

                  An off night by any member of the staff is understandable. Theft and the actions thereafter totally crosses the line and should be met with due measure.

                  1. re: jfood

                    But do you see, jfood, that to equate stealing with 'disastrous' and 'dissatisfied' is...askew?

                    Something is majorly not being said about the situation and merly asking how to word a stop payment does not seem in line with all the statements.

                    I do understand the jfood contention about theft by padding the bill. I don't understand the OP more or less stressing the "feeling" they should not have to pay because of "dissatisfaction" and asking how to get out of it.

                    1. re: Cathy

                      See rebs' follow-up post above posted at 2:35pm:

                      "we spoke to the manager and asked why the hell they sent out such a ridiculous amount of food and he said it was because our original reservation was for 18-20 people so they made an appropriate amount for that. we had some people cancel so when the 13 of us sat down we told our server that we were all there and we were ready to order. they made enough food for 20 people anyway, though the amount of food on the table was really enough for 25-30."

                      So it sounds like the restaurant ordered appropriately for the initial reservation, and perhaps there was no call-back from the diners to say the # of people dining had been cut by 7 or so people? Even though the OP said they didn't want anymore after the nigiri sushi was put it front of them and then the maki rolls, it sounds like the restaurant just made them pay for all of the food that had been ordered for the original reservation even though they weren't going to eat it. Again - not sure if the OP called the restaurant to say they were going to have fewer people, and if they did, the restaurant should have put out fewer items. And if the restaurant *was* told it would be fewer people, I have to agree it was forced padding of the bill - "we ordered this food for your original reservation numbers, and you're going to pay for it, no matter what" and that could be the basis for their contention of the total bill.

                      But on the other hand, if you are having a catered dinner (like a holiday party) and you have the caterer order food for 40, and only 25 people show up, you still have to pay for the food for 40 people. So....not sure if a contention of the bill would work in this case.

                      1. re: LindaWhit

                        There must have been a glitch when I posted, Linda; I didn't see the OP situation response.

                        But I agree with what you say-it was only forced padding if the restaurant was indeed notified in a timely manner the number of patrons would be smaller.

                        I still don't see it as a 'disastrous dining experience' nor a particular overcharge for 13 people given what they were served, consumed or not. They ate all they could after all.

                        1. re: Cathy

                          But the OP told the server:

                          "... so i told the server that we didn't want any more food. 5 minutes later she comes out with another huge boat of maki rolls. i told her that i said we didn't want any more food to come out and she said "well it's this and we have two more plates for you and then that's it"."

                          Was it equivalent to a catered affair or to a group of people coming to a restaurant in a group? Even if the server is being notified when the party is being seated that the number has been reduced, is there a volume of food set aside for any advance reservation?

                          If it were an Italian restaurant, would the server say, on being told 'no mas', that 'well, we have six more veal dishes and four more pasta dishes and we're bringing them out whether you want them or not'?

                          If the server had said, 'and now we're bringing you dessert and you'll eat it', would that be based on dessert having been put aside and the chef not being able to accommodate a change in plans?

                          I am either seriously missing something here or this is one of the worst restaurants in the world.

                          1. re: dolores

                            and it seems these sushi items were made way ahead of time.

                            1. re: dolores

                              Raw fish does have to be bought fresh -that morning- and so I beleive the food was specifically set aside for the group of 20 who had a reservation. Apparently this happened in Boston and the fishmongers are open at about 4 a.m. and are all sold out before 7 a.m., as I recall.

                              A lot of the food had to have been sliced up ahead of time and was waiting to be uncovered and placed and ready to go. It *had* been ordered, by virtue of the OP telling the restaurant to 'put together food to share for 20 people'. It really can't be plated onto a boat in 5 minutes.

                              I think the restaurant did a better job by being prepared when the party walked in, sat down and was ready for them with the first boat and were just waiting to set up the 2nd boat. .

                              If the restaurant had *waited* for the party to show up and *then* started slicing (assuming all 20 people did show), then there would have been complaints of 'why did we bother to make a reservation for X hour and had to wait another hour just to *start* to be fed?'

                              I think the restaurant was being very professional and prepared for a large party, who had made reservations. The flailing that has to go on when a large group just shows up hungry sometimes makes a kitchen look unprepared and uneven in presentation and quality.

                              This place made certain nothing would run out in anticipation of a large group who wanted "just a big boat of items to share"-and made certain to make reservations for that privilege.

                              I do think the part you may be missing is it is a sushi place and not an Italian place where it might be easier to change an order since the heating/prep is different and has to be done in a different manner, and also some of the Italian foods can be refrigerated/frozen/saved for another day, unlike raw fish.

                              1. re: Cathy

                                Understood, Cathy.

                                Note to self: don't ever plan a party at a sushi restaurant.

                                I had never understood there is no wiggle room in this type of establishment.

                                1. re: dolores

                                  Well, if it is a good one, then everything is extremely fresh...and you should want to go there.

                                  ...and you basically want to stay away from a place that advertises "half price sushi"...on Mondays :)

                          2. re: LindaWhit

                            Oy. The devil in the details again. Can you see jfood's tail firmly placed between his legs, the droopy ears and the look of a shaggy dog. Oh what a tangled web we weave...

                            This, in no way, is "padding the bill", which is placing items on the bill that were never delivered. Second the OP gave carte blanche to the resto to bring food and made a reso for 18-20. Once the whells were put in motion it was hard to stop this train.

                            The item that jfood finds the fault, and probably gives 20% of the total blame to the resto, is that when the custo stated they had enough, the server should have treid to stop more fish being prepared. But we do not know if that occured or did not.

                            This is totally miscommunication, nothing fraudulent, nothing padded, possibly hosed, but absolutely not the facts that would lead to anything other than licking wounds, discussing with the manager and learning from lessons.

                            Thanks LindaW for pointing jfood to the corrected post.

                            1. re: jfood

                              LOL! ::::patting jfood on his shaggy dog head::::: No problem, jfood - we've all be caught up in the "post a response before reading *all* of the responses" before. :-)

                              I agree - I think the fact that it is a fresh seafood/sushi situation, and the (unknown but seemingly probable) non-communication by the party organizer to the restaurant management that the number of diners was going to be a good number fewer than originally booked prior to the event's day to prevent over-purchase of the raw seafood items caused all of the food to be prepared and served. Not much choice in doing that on the restaurant's part.

                            2. re: LindaWhit

                              for catered dinners, there's usually a guaranteed number put in place and signed for before hand (like a wedding). so in that case you wouldn't be able to contest the bill.

                              1. re: rebs

                                Yes, but that's what your reservation was as well - a guaranteed number to be eating the food they were going to prepare - unless you called a day ahead o ftime to lower the number of attendees.

                                ETA to add I did just what I had said in my earlier post - I responded before I read your additional post below...so I was unaware you had made the rez same day.

                      2. re: jfood

                        Assuming small claims court is the way to go, notarized statements sound like a great idea. Be forewarned, however, at least in NY, the statements would not be admissible in lieu of testimony.

                        That said, while it does sound like the restaurant took advantage of the situation, it also doesn't sound exactly like they padded the bill. To me, when someone pads the bill, they jack up prices or bill for items not provided. It sounds like what happened here was that the restaurant was taking advantage somewhat, but there is nothing here (including in the information provided after jfood's post) to indicate that the food was not provided or any assertion that the bill was actually in excess of the amount for which the restaurant would normally have charged for the food. Was the restaurant "right," no, but I think the chance of recovery in small claims court is "iffy" at best. Could be a sick sort of satisfaction for the customers in watching the restaurant to have to retain an attorney to fight the case, even if they lose.

                      3. As Mark Knopfler sang, " We're a long way from home. Let's just pay the man and go." It is way beyond the responsibility of your credit card issuer to resolve a local dispute about food quality/ service in a restaurant. As we visit exotic locations around the world, and ATM machines are omni-present we rely on that resource. By my count, there are 153 sovereign nations I can safely visit with my travel documents from 2 countries; 5 years ago there were 169. American Express has been my advocate in at least 15 disputes worldwide over the last 27 years, and I have prevailed with all of them. But I certainly don't bother them about unpleasant meals. Matters of infinitely larger scale can appear in a moment's notice with foreign travel, and you want all the friends you can summon up.

                        1. OP here again...

                          thanks for the responses so far. from what i've read so far i think there may be some misunderstandings of the situation. the reservation was made earlier that evening (an 11:30 pm reservation made around 5 pm). we didn't call ahead to ask if they could put together a sushi boat for a group of 20 to share and there was no first sushi boat ready for us for when we arrived, as another poster i believe thinks happened. the point of "forced padding" would make sense if this was a situation where we pre-ordered a sushi combination for 20 people, but we didn't pre-order anything. just a plain reservation. we sat down with the intention of ordering a la carte, but since none of us were picky eaters and there were so many of us, we thought it would be easier for the server to just ask the chef to put together a boat of things to share rather than taking 13 individual orders. as i had said, the first boat of sashimi came out after about 20 minutes, so that says to me that nothing was pre-sliced for us and they began making our food once we put the order in. at our restaurant it is not unusual to have large parties ask for the chef to just put out a bunch of appetizers for everyone to share rather than having everyone order their own. in that situation we would bring out an appropriate amount for the party (usually about 1 app for every 2 or 3 people). for tasting menus we would always check in with the guests after each course and if they were getting full we would tell the chef to wrap it up. our mistake was that we trusted they would do something similar and use a little common sense considering the size of our party. technically, yes that is our fault for making that assumption.

                          yes, we showed up with fewer people and no we didn't call ahead to tell them because we didn't find out for ourselves until we got there. as restaurant people, we know that this is very annoying and we deserve a slap on the wrist. however, there was enough of us that the area they had reserved for us wouldn't have been able to accomodate another party at the same time, nor would we have been able to fit anywhere else in the restaurant. so they didn't lose any potential covers because of us.

                          basically we trusted this restaurant in a way that we expect our guests to trust us when we are serving them. unfortunately, they instead took the opportunity to go crazy with the ordering so they could run up the bill. then used the excuse that it was because our reservation was for 20 people, even though there were only 13 of us when they started to prepare the food, and that's why so much food went out. the fact that there was a whole boat's worth of sushi left untouched on the table proves they were not taking our party size in to consideration.

                          9 Replies
                          1. re: rebs

                            Wow. Whole new story. I never even considered anyone would have to make reservations for 11:30 at night anywhere. If a place is indeed that popular and busy, then I would think that $100 per head is not bad pricing at all, and it sounds like with the quantity of food, the restaurant is hardly making any money. Strange business practices, if I do say so.

                            I still don't think you can cancel a credit card payment, though. Has anyone done that to your restaurant? Has it worked?

                            1. re: Cathy

                              we only made reservations to ensure they would have the area in the back that accomodates large groups available. also, it's just generally a good idea to give a restaurant a heads-up that a large party will be entering the restaurant. in fact, their business has slowed down considerably over the years (they used to be the best sushi spot in boston for many years before trendier and better spots gave them competition) and when we got there the dining room was half empty. their busiest times are on friday and saturday nights when the bars and clubs get out (after 2 AM). we had left about an hour before that rush.

                              1. re: rebs

                                Rebs

                                hope you've recovered from the sushi-fest. you have been extremely diligent in giving us additional information and accepting some of our comments. As jfood stated earlier, this is a great learning experience and for $100 for a lot of sushi not a bad way to learn.

                                jfood has done a little reflecting on his pendulum responses he has placed to this post, and given additional info that keeps appearing, he has some thoughts:

                                1 - Boston is not an inexpensive sushi town from jfood's experience and in thinking about what he has spent for sushi in your great town, $100 is not an unreasonable tab to get the tank to full. In fact jfood has spent more than that pp and has left with room in the tank The place on Washington has Maki's for $18-24 each and jfood once mistakenly ordered a $42 lobster sashimi appetizer in the sushi place in the Westin.
                                2 - a reso is a two sided social contract. you state that it was "just a plain reservation" and "we only made reservations to ensure they would have the area in the back that accomodates large groups available". Maybe so but the number was 20, and in jfood's book that's more than a 4-top. The resto has to make sure there is enough food to accomodate, not necessarily prepare, but have available. so it was more a private party than a plain reso.
                                3 - the resto was hopefully informed when the party went from 20 to 13 and they should have adjusted the output once they had that data. The only reference was your statement "when the 13 of us sat down we told our server that we were all there". It is unclear whether you told the server "we're all here" or whether it was "we're all here and the number of the party is now 13, not 20." The server could have assumed that some may be in the rest rooms, or parking.
                                - "i understand that as consumers we should have been more clear with the amount of food that we wanted rather than leaving it in the hands of the restaurant. but as restaurant people who fulfill guests requests for tasting menus all the time we thought we could have faith that they would send us out an appropriate meal". jfood can not compare a tasting maenu to a sushi "bring it on" event. A tasting menu is a set number of courses that has a social contract upon ordering. This was left in the hands of the resto. But your insight is honorable and this is one of the cruxes to this thread. Caveat Emptor.
                                - The Maki Boat appears to have been in process. It would have been tough to stop a ship under full speed. The last two dishes you used a different word, "plate" to describe. Was that intentional? Were the last two dishes not boats but merely wave runners?
                                - As someone also stated, one "boat" to feed 13 does not seem like a lot of food. jfood has seen 4 people easily polish one off, even after appetizers. But you described it as wall to wall so none of us have any idea the amount of food that was served

                                But in all of these comments, the common theme is communication. The reso was for 20, and it was 13. No fault of yours, since you actually showed up. Unclear as to the communication when it was discovered it was 13, not 20. The table gave carte blanche to the server, the server gave carte blanche to the chef and the chef gave carte blanche to his knives. Once those wheels were in motion it was a speeding train.

                                But in the end you had a lot of sushi for $100, and for that jfood is somewhat envious. And if you had a good time with colleagues, enjoyed as much sushi and you could eat and the whole thing was $100, in Boston, not a bad night. As for padding and hosed, sorry but not in agreement on that aspect. Bad communication and bad execution, absolutely have jfood in that boat (no pun intended).

                                1. re: jfood

                                  I see Chinatown, but I don't see Boston. I was assuming New York.

                                  Highway robbery, no matter which city, but I don't see Boston.

                              2. re: Cathy

                                Exactly - your additional explanation, rebs, gives us a lot more information than we previously had and previously responded to. With the additional information, it now does seem rather strange that they continued to make food for you all even after you said you were full and didn't want any more.

                                1. re: LindaWhit

                                  Bingo.

                                  Too bad you didn't all make a scene while you were there. As I've experienced, the credit card company may or may not side with you.

                                  If it were my decision, I would. Has the name of this restaurant been posted? If not, it should.

                                2. re: Cathy

                                  'I never even considered anyone would have to make reservations for 11:30 at night anywhere.'

                                  Doesn't matter. It's even worse now. The restaurant padded the 'food'. They did NOT buy ahead to accommodate, but they surely hosed the patrons.

                                  Phew.

                                3. re: rebs

                                  No offense, but while I think there is a lesson to be learned here. I do not think that ethically you have the right to dispute the cc bill. I think the charge pp for fresh sushi is not that high. I also think, as you admit that making a res for 20 and showing up with 13 is rude. They may have given you too much food, but you did leave it in their hands, I don't think they did anything criminal, however, once you said you were done, I do agree that they should have scaled back on the food a bit. But again, the price was not that excessive.

                                  1. re: SweetPea914

                                    i agree, i don't think we can dispute the bill with the cc company. there is still room for discussion with the restaurant though. this thread kind of took off in the "what really happened" direction that i forgot that's what i was posting about in the first place!

                                    as i said in a previous post, it's not so much the cost itself that bothered us because i do agree that $100 pp for the amount of sushi they served us is not that bad. it's just that they ordered us twice as much as what we needed and we had to pay for it.