The restaurant operator's claim involved three categories of damage, and each one was assessed through a different process. Following the adjuster's work through each category shows how damage assessment operates in practice and where the most common disputes arise.
The physical repairs were the largest single component of the claim. They included removing and replacing the water-damaged drywall in the dining room and storage room, removing and replacing the saturated carpet and underpad in the dining room, replacing the warped baseboard trim, repainting the repaired areas to match the existing finish, and inspecting the electrical outlets and wiring in the affected areas to make sure they had not been compromised by the water.
The adjuster's estimate, prepared using a cost estimating database, came to approximately twenty-eight thousand dollars. The operator obtained an independent estimate from a local contractor at approximately thirty-four thousand. The six-thousand-dollar gap between the two came from three sources.
First, the contractor's labour rates were higher than the database averages. The database uses regional average rates compiled from a broad sample of contractors across the area. The specific contractor the operator selected was busy, had a good reputation, and priced accordingly. The contractor's rates were at the high end of the local range but not outside it.