
Avis charges $7,671 for a one-day car rental due to an accident
Get Winter Soup Club
A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter.
Enter Email
Sign Up
NICHOLAS CHANDLER,
Windham, Maine
Advertisement
A.
Unfortunately, you're on the hook for the vehicle's loss of use. When you rent a car, you accept responsibility for the vehicle no matter who is responsible for the accident, and since your name was on the contract, Avis sent you a bill. But the company made some errors when it charged you.
It looks like there was a series of miscommunications in your case. For some reason, Sedgwick only charged the other driver $1,222, presumably for repairs, leaving you responsible for the difference. And according to your records, Avis would not send you a bill for the loss of use. Instead, it just appears as if you rented a car at the most expensive daily rate, which no one would do.
Advertisement
I would be remiss if I didn't mention that loss of use is highly controversial. The car rental company is charging you the maximum daily rate for what it would have earned if it had been able to rent the car while it was in the shop. But they assume that they could have rented the car the entire time. I believe loss of use is not a fair charge, even if your contract permits it. Many consumers, insurance companies and state regulators agree with me. We can discuss loss of use another day, though.
You were a model customer. You had insurance that covered you, and you responded quickly to Avis and Sedgwick when they asked for your insurance information. You drove the car carefully. You tried to work within the system to clear up the miscommunication. I think you should have appealed this to a manager. I list the names, numbers, and emails of the Avis and Sedgwick customer service managers on my consumer advocacy site, Elliott.org.
This was a confusing case. But after several conversations with Avis, it appears that there were 'some issues' with the car rental location and the tow truck, which created some confusion in its internal system.
'We're adjusting the contract back to a one-day rental and removing all the additional days that the customer didn't have the vehicle,' a representative told me. A short while later, you reported back:
'Avis charged me one day for the rental as you mentioned and refunded me the rest,' you said. 'The credit was posted back to my card this morning. This is incredible, and I can't thank you enough for all of your help.'
Advertisement
Christopher Elliott is the founder of Elliott Advocacy (elliottadvocacy.org), a nonprofit organization that helps consumers solve their problems. Email him at chris@elliott.org or get help by contacting him at elliottadvocacy.org/help/.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Boston Globe
3 days ago
- Boston Globe
Thrifty bills customer $2,212 for preexisting damage on a rental
A. Thrifty shouldn't have charged you a dime — and not just because you had already noted the damage. I'll get to the other reason in a minute. This is another instance of a company blaming its customer for something that wasn't their fault. When you rent a car, it is essential to carefully document any preexisting damage to avoid being held responsible for it later. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up It sounds like you did everything by the book. You paid for Thrifty's damage waiver, and you noted the damage on the paperwork when you checked out the car. But Thrifty's third-party claims company, PurCo, is claiming that Thrifty lost the paperwork. How convenient! Advertisement Could you have done anything differently? Yes. If you ever get another car that's damaged, politely ask for another one. I've seen too many cases where an employee assures a customer that 'it's fine' only for them to receive a bill for repairs later. You could have also taken 'before' and 'after' pictures. I didn't see any as part of your claim, and they might have helped establish that the damage was there before you rented the car. Advertisement Why wasn't PurCo listening to you? Your bill included a $400 'administrative fee,' which is what PurCo charges to handle a claim. I wasn't there when your case came in, but if I had to guess, I'd say PurCo didn't want to lose the business. But your case was a slam dunk. Not only did you have written proof of the preexisting damage, you also had a second defense. The dates of your rental didn't align with the dates on the claim. You could have tried to resolve this on your own by contacting Thrifty's customer service executives. I list their names and contact information on my consumer advocacy website, I also have the names and numbers of the executives at the claims company, PurCo Fleet Services. I contacted Thrifty on your behalf. A representative reviewed your file and agreed that you should not have been charged for the damage. The representative contacted PurCo and requested that it close your claim. Christopher Elliott is the founder of Elliott Advocacy ( a nonprofit organization that helps consumers solve their problems. Email him at chris@ or get help by contacting him at


Boston Globe
5 days ago
- Boston Globe
From physician to food entrepreneur: Meet Tarun Bhalla, cofounder of Meal Mantra
Food is a family tradition. Anu's grandfather, chef Kundan Lal Gujral, pioneered tandoori cuisine. He's credited with creating butter chicken and chicken tikka masala at his restaurant Moti Mahal, a landmark in Delhi. Someday, the couple aim to open a similar chain of Indian restaurants, building off their sauces and family recipes. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up How did you get into the food business? Advertisement We leaned toward where our heart and passion were. And, also, we had a wonderful legacy in our family. I was an internal medical doctor in India, and we went down the entrepreneurial path in India as well. We started a pharmaceutical manufacturing operation that we ran for 20 years. What brought you to this country? We moved to the US rather late in our lives. We were both about to turn 50. Without a job in hand, nobody really makes that move — but we always felt that the US had something that we might want our children to grow up with. For us, the decision to move wasn't one of career or finances. We were doing quite well in our lives in India. It might sound just crazy to you, but it might not. As the years piled on, we found that strength to embark on another adventure. So far, we've been very happy with that choice. Advertisement This sounds like a huge switch, culturally and professionally. It was an idea that was germinating for a few years. When I was a kid in India, physicians would advise on lifestyle changes. When you went in with a chronic disease or something, they would delve a little deeper into your history, ask questions, and offer a few suggestions, which doesn't happen now. We felt that everything cannot be treated with a pill. Our food affects our moods, our health, our bodies. We wanted to be very deliberate. We were runners in our previous life; I'm sorry to admit we kind of let ourselves go after this move into the US. We did marathons and things, but that part of our life got neglected with the pressures of moving. But diet was something we celebrated. India has a slower-moving pace. With family, you often like to eat and celebrate together. Food is always a wonderful part of it. When we moved to the US, our intent was to start a restaurant. We'd often traveled to the US earlier before we made the move. My brother is an oncologist here. We'd visit him, and we always felt that every other cuisine is very well-represented by a chain of consistent restaurants. Advertisement But, with Indian restaurants, you never find that. In fact, it's sad to say that you might have the most wonderful meal today at an Indian restaurant, and you go back a week later, and it just doesn't feel the same. Anu's family has a chain of restaurants in India. Here, one of the primary challenges is finding chefs. Indian cuisine is very intricate, in the play of spices and balance of flavors. Chefs often change. It's hard to have consistency. With the sauces, we really wanted to put in the back end of our business correctly before we took on the challenge of [opening]. How did you get underway here in the US? When we moved here, we got talking to people, and one thing led to another. We found that there were commissaries and shared kitchens where we could test our recipes. Believe me: It took many, many months before that, in our home, where we tried to work on recipes that we could then scale up. This is where my prior experience with my pharmaceutical background helped. We became very good at operations. I'm a methodical person, and my wife is totally differently abled than me. She's the creative one. What was your first impression of Boston? I have a lot to say. In retrospect, we're so glad we chose Boston. For us, it was just [throwing] darts on a board. We didn't have any connections to Boston when we chose it. But my wife was very keen that we go to a place with good schools, since our son was still in school. It was kind of a global city where we could set up and hope for an Indian food business to find success. Advertisement We're so glad we made that choice. We've not felt out of place for a day. It seems we've lived here all our lives. We've just been very fortunate and lucky. Was the Boston Public Library your first public venue? Where else can we find your food now? It was the first. It was an experiment for us. I'm so grateful for whatever conspired. We had such a wonderful experience and success. We're still receiving letters — emails, really — from the staff at The Catered Affair saying what a wonderful success it was, that they're still hearing from people who visited during our takeover and wondering where we are. Now, we're at Whole Foods and local farms: Pemberton Farms and Volante and others. Boston Public Library was our first public-facing venue, but our sauces are served at Boston College and, of late, at the Boston Public Schools. We're looking for our next opportunity. We'd like to team with other people and maybe achieve that dream of opening a chain of restaurants. We can't do it by ourselves, but we've proved our concept with this takeover: We'd often run out of food. You know, you can get paid $800 or $900, on a good day. Maybe you don't make that. But what you make is far greater because people stop by. They take the time to call you to their table. They talk to you about the food. There was a couple who were celebrating an anniversary at the library, and they called for us from the kitchen to say what a wonderful meal they had and how memorable it was for them. It's kindness that sustains you far more than money can, and we'll carry it in our hearts. Advertisement How do you describe your food? We're bad at getting the word out. But, you know, it's our sauces: Some sauces have ingredients as starch. We don't use that, and neither would you, if you were an Indian cooking in your own kitchen. They're just to make commercial products. Our sauces are made with real ingredients. There are no artificial ingredients. They have a signature taste. People write to us who have used them, and it's so gratifying to hear from them. Our best-selling sauce is the tikka masala, which is essentially something my [wife's grandfather] invented. If you Google his name, you'll find him mentioned, even though he died many years before the internet. He started a restaurant [Moti Mahal] 100 years back. There are more than 200 of them globally; so far, none in the US. There are knockoffs, because nobody thought of trademarking the name of the restaurant. In fact, there's a wonderful story. Soon after independence, the Shah of Iran visited India. On his visit, he was told by the education minister who took him around: 'While in India, you have to make two visits. One is the Taj Mahal. The other is Moti Mahal.' It was just comfort food and good food, and at that time, there used to be entertainment and live performances. Where do you eat when you're not working? We love Thai. Our current favorite is a Thai restaurant in Brookline called Advertisement Do you ever use your medical experience in your cooking? Yes, in the sense that I'm very conversant with a lot of chemicals, which we used to use in pharmaceuticals. Sometimes, I'll tell my family not to consume too many over-the-counter medicines, when you know all the chemicals that have gone into it. When it came to deciding on the acid we use for our sauces, you have to have a certain pH for it to be shelf stable. We chose an acid, glucono-delta-lactone, which is non-GMO, plant-derived, found in honey, fruits, and other fermented products. Our sauces are really deliberate in that respect; it's a very mild acid that gets converted to sugar — a glucose precursor that's very nice. Your food is healthy. It's good for you. It is, I'm proud to say, with a little care and love. What's one snack that you can't live without? Food I'll never eat? I'm not sure. I'm happy to experiment. When I was a kid, for example, I never ate eggplant. I love it now. Our tastes evolve over time. If there's a food I don't like, maybe give it time, and I'll like it. What do you snack on? I snack on a lot of nuts every day: Trader Joe's toasted, unsalted almonds. Interview was edited and condensed. Kara Baskin can be reached at


Boston Globe
05-06-2025
- Boston Globe
A ‘small scratch' on a rental leads to a whopping $1,800 bill
I called Enterprise's customer service. The United States representative couldn't find any record of the damage and couldn't help me. Three months later, Enterprise charged my credit card for the full amount of the damage. I disputed the charge with my credit card company, but they are siding with Enterprise. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up How can I defend myself against this false claim? Advertisement ERIC WEIMAN, San Diego A. You shouldn't have to pay for damage that didn't exist when you returned the vehicle. You're responsible for the car from the time you pick it up to the time you return it. But after you return it? That's on the company. You did the right thing by taking a video of the car when you returned it. This gives you some evidence to support your claim. I also recommend taking 'before' photos and videos of the vehicle, just to establish a baseline. Advertisement The most confusing part of your case is that you showed the rental location a video of the car you rented, and it appears the car didn't have a scratch. Meanwhile, the photos they showed that allegedly proved you had damaged the car did not identify this particular car as the car you had rented. In other words, it could have been any vehicle in the company's fleet. And when you asked for clarification, Enterprise seemed to double down on its claim. I think you had one more option: an appeal to an executive at Enterprise. I list the names, numbers, and email addresses of the top customer service executives at Enterprise on my consumer advocacy site, I contacted Enterprise on your behalf. 'We take seriously any concerns brought to us by customers and investigate them thoroughly,' a representative told me. 'In this particular instance, damage to the vehicle was not present when the renter took possession of the vehicle, yet was clearly present when the vehicle was processed for return.' Enterprise says it has a photographic tunnel that is operated by a third party. Vehicles from all rental companies pass through the tunnel in and out of Munich Airport and are photographed for damage. The photos suggest that you returned your car with damage. 'Because of this, we do intend to stand by our charge in this case and pursue the renter for damages,' the Enterprise spokesman said. Christopher Elliott is the founder of Elliott Advocacy ( a nonprofit organization that helps consumers solve their problems. Email him at chris@ or get help by contacting him at Advertisement