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Aussie expert: this ONE common restaurant mistake is making you an EASY target for criminals

Almost EVERYONE has done this ... - by Amy Sinclair
  • 04 Feb 2019

At the end of your meal, it’s common place to ask your waiter or waitress for the bill. 

But did you know that what happens after you ask to pay could be the difference between you making a secure purchase or being the victim of possible credit card fraud?

Aussie expert: this ONE common restaurant mistake is making you an EASY target for criminals

While most people would be guilty of handing over their credit card inside the bill for a server to take back to the cashier, one expert says this is a very bad move. 

“Don’t ever give your card to anyone,” said Roland Bleyer, the founder of credit card comparison site creditcard.com.au, tells Yahoo.

wants

The expert warns that handing over your credit card at the end of the meal is a BAD idea.

Image: Getty

‘Often when you pay for a meal at a restaurant, the waiter will take your card away and process the payment and bring the card back to you.

‘Allowing someone to take your card away is risky. They can copy it, take a photo of it, or even use it.’

Roland suggests always making sure the server brings the Eftpos machine to the table, or going to the cashier to pay yourself. 

pay

It's much wiser to take your card to the cashier and pay yourself, or have your server bring it to your table.

Image: Getty

The expert says Aussies would be shocked at how easy it is to fall for credit card scams. 

‘You’d be surprised how many people give their credit card details to scammers who call pretending to a supplier. Never give your details to someone over the phone,’ he said.

Roland adds: ‘You’d be surprised how many times I have heard someone give out their credit card details over the phone in areas where others can hear. Never do this, it only takes one person to overhear the conversation. This is pretty common in workplaces as well.’

Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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