When Did You Stop Caring? The Little Things Are the Big Things
Over the past few days, I’ve been getting food to go for Mom and me while she’s been at Novant Health (formerly East Cooper Medical Center).
Why?
Because hospital food is… well… hospital food. 😬
I used to tell my parents this when they visited me during my hospital stays in 2023 and 2024. Now Mom understands.
My brothers and I have been bringing her things she actually wants to eat — breakfast, sushi, snacks, seltzer, and anything that makes a hospital stay a little more comfortable.
I’m a big believer in ordering ahead. Use the app, time the drive, walk in, grab the order, and get back.
I’m also a believer in tipping.
Food service and hospitality workers work hard. They deal with people all day. Many are underpaid. If the service is great — tip. If the service is average, I still tip.
But tipping before receiving the service? I’m starting to rethink that.
Here’s why.
Thursday 7/2/26 — Big Bad Breakfast, Mount Pleasant
I ordered Mom an omelet and pancakes for myself. I picked it up, asked the person handing me the bag:
“Are utensils in the bag?”
Answer: “Yes.”
I get back to the hospital.
No utensils.
I start searching the hospital, trying to find some. Mom is so hungry that she eats part of the omelet by hand.
Yes — I should have checked. That’s on me.
But I also specifically asked.
Tip: $4.84
I emailed the restaurant’s general manager.
No response.
Today, July 4th — Chipotle Mexican Grill
I ordered two Sofritas bowls. Mom has never had Chipotle Mexican Grill, and I thought the Sofritas would be easier for her to eat.
I ordered ingredients on the side and labeled the bowls so we’d know whose was whose.
I arrive at the hospital:
• Lids weren’t secure, causing spills
• Bowls weren’t labeled
• Black beans were missing
Tip: $3.14
I tried contacting Chipotle Mexican Grill support and met “Pepper,” the chatbot wall that didn’t solve the issue.
So what did I do?
I disputed the tip amounts.
Not the food.
The tips.
Because tipping is supposed to recognize service.
The dollar amount isn’t the point.
The principle is.
I tolerate what I allow — and I’m not allowing this.
Small details matter.
A fork matters when someone is sitting in a hospital room hungry.
A secured lid matters.
Checking an order matters.
Follow-through matters.
So I’ll ask the question from Natalie Beckerman’s best sellerbook:
“When Did You Stop Caring?”
Chipotle?
Because the little things tell customers everything.
Join the discussion on NielFlamm.com
