Gig Work: The Fine Print Of Food Delivery
06/10/21 • 34 min
1 Listener
"Quick sign up! Flexible hours! Be your own boss!"
The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they interview three drivers in D.C., Seattle, and Denton, Texas, to see how gig workers are fighting for better working conditions.
Read a transcript of this episode at dishcity.org.
Follow us on Twitter and Instagram: @dishcity.
Leave us a tip at wamu.org/supportdishcity.
Email us your favorite delivery order at [email protected].
"Quick sign up! Flexible hours! Be your own boss!"
The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they interview three drivers in D.C., Seattle, and Denton, Texas, to see how gig workers are fighting for better working conditions.
Read a transcript of this episode at dishcity.org.
Follow us on Twitter and Instagram: @dishcity.
Leave us a tip at wamu.org/supportdishcity.
Email us your favorite delivery order at [email protected].
Previous Episode
The Rise And Farce Of Third-Party Delivery Apps
DoorDash started a decade after its competitors, but now controls half of the food delivery market in the U.S. What can we learn from the very first order its founders delivered? And how did all these third-party platforms reshape the way we think of food delivery? Ruth and Patrick explore the origins of DoorDash and examine whether the "magic wand" it built for restaurateurs is working.
Note: This episode has been updated to reflect DoorDash and Uber Eats' current policy regarding listing restaurants on their platforms.
Read a transcript of this episode at dishcity.org.
Follow us on Twitter and Instagram: @dishcity.
Leave us a tip at wamu.org/supportdishcity.
Email us your favorite delivery order at [email protected].
Next Episode
Solutions Mode
There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. We haven't quite solved for that yet.
There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better?
Read a transcript of this episode at dishcity.org.
Follow us on Twitter and Instagram: @dishcity.
Leave us a tip at wamu.org/supportdishcity.
Email us your favorite delivery order at [email protected].
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/dish-city-63896/gig-work-the-fine-print-of-food-delivery-14650467"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to gig work: the fine print of food delivery on goodpods" style="width: 225px" /> </a>
Copy