Crowd Work News on LinkedIn: DoorDash Review – How to Become a DoorDash Driver (2024)

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Ever wonder, why that delivery ramen costs you an arm and a leg?? 🍜💸To quote Vox, you're hoping for an $18 bowl of ramen, but they slap on those delivery and service fees. DoorDash hits you with a 15% fee, and Uber Eats...well, it’s complicated.And get this: restaurants aren’t partying with these fees either; apps take up to 30% off the top.So, with all these fees, you'd think these delivery giants are just barely scraping by, right? Nope. DoorDash and Uber Eats are making bank, which kinda makes you wonder about all those “struggling to profit” headlines.But here’s the kicker: it’s not all champagne and roses. Customers, restaurant folks, and the delivery drivers are feeling the squeeze. Delivery peeps, facing all sorts of risks, are bringing home less than the minimum wage in some spots. And efforts to bump up their pay in cities like New York and Seattle have had, let’s say, mixed results.In the end, we’re all caught in this wild ride of delivery economics, balancing convenience with the real costs behind that “quick” meal at our door. 🤷♂️

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The DoorDash refund debacle continues. I’ve since learned two things. Actually, more than two things because more things kept coming to mind as I wrote this. 1- Documentation doesn’t matter. Their support channel has zero interest in reviewing it. 2- Disputing the order findings only works twice using the auto dispute mechanism, but support will continue to advise you to use it before opening a support chat. 3- It doesn’t matter if salads don’t come with a meal, they’ll still refund a completely different meal as though they were the salads. The most telling of my conversation with support was their statement that I could not dispute the order and the customer has already been refunded, because *I dispute too many orders*. I wouldn’t need to, if any sense of logic existed here. A missing dip cup is not $5.70 and a Fettuccine Alfredo, which was delivered, is not a salad. Don’t get me wrong, we make mistakes, and we take our lumps and learn from it. But I’ve become very adamant at expo that every order is checked, photographed and documented before it passes through our door, to avoid anything like below. I did get some help from DoorDash when I first posted, but any solution they might be working on is a long ways out in the grand scheme of things, and by then, I’ll have lost enough to put my youngest through college. Some would say to just shut off the channel, that local delivery can fill the void, but after years of working that angle, I can attest that it will not; nothing matches the machine of DoorDash, Uber and Grubhub to drive business to you. Change needs to happen from within, as a true restaurant partnership and not that currently exists today. Shawn P. Walchef Sydney Sivils Carl Orsbourn Nancy Luna Chris Munz #thirdpartylogistics #pizzeria

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"But a DoorDash hour isn’t trulyan hourbecause noteverything a Dasher does on the job counts as being on the clock. Instead, the new model leans heavily on DoorDash’sdistinction between “active” and “non-active” time, one that has become anunfortunate norm in gig work.In DoorDash’s view, the work worth paying for is when aDasher is in the process of picking up an order or dropping it off. Not included, but no less part of the job of a delivery driver, is the time spent waiting for orders to come inor the time it takes to drive back toward local restaurants after dropping off dinner in the suburbs."As far as food delivery apps go, the biggest frustration is that the food outlet is the source of the delay - I mean in Singapore, most of the F&B outlets are not delivery specialists (e.g Domino's is a delivery/takeaway specialist) so eat-in customers can delay delivery orders. And the app is not a capacity optimiser of food operations within the restaurants that place their storefront on the app - the app is not an ERP system, and as far as I can see, restaurants cannot reject orders that come in when they are busy. (I think there is such a function but I think if the restaurant is busy, this would be likely overlooked).So this does not change the fact that delivery is badly paid job because the hourly rate - is not real. It does not account for your down time.

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The abuse about tips has to stop. This online platforms are exploiting workers like never before. Number 1: #tips are not mandatory. They are discretionary. Number 2: the level of tips asked at the checkout is going through the roof. It’s another sales tax, but much bigger! Number 3: With that attitude, DoorDash is finally admitting not paying their employees properly to keep more profits by putting more pressure on customers, who are already under pressure with inflation and paying their food already more, to pay drivers salary. Whaaaat?? 4. DoorDash is already crushing restaurants margins with a outrageous 30% revenue share. Restaurant owners need to wake up: you are not spending money upfront for marketing but what you are getting from these platform do not even cover your production costs!!! You lose money each time you get an order from them. Helloooo??5. You want to support local businesses? #order your food by calling directly the #restaurant , so they keep 100% of their money, and It will be cheaper in gas to pick up food yourself than paying a 15 or 20% (or more) tip. 6. With that politics of asking for tips, the pressure is also on the drivers to try to get as many deliveries as possible. Result is: reckless driving, over speeding and it pits them AND innocent people around at risks on the road.Let’s teach DoorDash a lesson: so far, humanity lived very well without DoorDash , it will continue to be without them. Period.

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It's not an interesting tactic - to me, it's a threat.I always thought a tip was earned - it was based on the level of service provided. Really bad service = no tip. Bad service = low tip. Good service = standard tip. Great service = high tip. If it's now part of the meal cost, add it in at the start and show it.But, you see, you need to GET the service before you can RATE the service. Doordash is telling you that you tip now, or pay later.Pay in bad service - and this is not how it's supposed to work.Instead, allow for the patron to add the tip once the order arrives (a quick note comes once the order arrives allowing for them to then add the tip) - a quick tap on a screen. But threatening the patron with bad service if they don't pay, to me, goes against what a tip is supposed to be.https://lnkd.in/d_URApJQ

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In the last six years, food delivery platforms—such as DoorDash, Grubhub, and UberEats—have rocketed in popularity. The growth of online ordering has inevitably led to an increase in the number of delivery drivers. However, many of these new drivers are starting to question whether they’re being ripped off by their employers. Payment amounts can be unpredictable while DoorDash reports $14.4 billion in sales.DoorDash drivers are independent contractors, meaning that they are considered self-employed, and therefore can decide where and when they want to work. But this also means that DoorDash isn’t required to pay its drivers minimum wage or offer other compensation. Drivers rely on customers tipping for the majority of their income from the job. Due to the nature of tipping, how much you earn will vary depending on the generosity of the customer. But is it fair to place most of the monetary responsibility on the customer? Or should DoorDash be responsible for making sure its workers receive fair compensation?#delivery #doordash #doordashdelivery #ubereats #grubhub #food #sidehustle #sidehustleideas #thesocialtalks

DoorDash, here's an example of the insanity going on out here. This person ordered two dinners to be delivered 11.5 miles away (that's 20+ round trip, not on the way to any other hotspot) and they gave, I sh*t you not, a $1 tip. I took the order because I was genuinely curious to see what kind of monster would give such a low tip. Stop: calling driver pay a "tip" and allowing these wretched humans to take advantage of the system you provide. Start: calling it what it is. A service fee. Scrap tipping and do a per mile fee. You've run your experiment long enough. You know people will still pay for the service. People are so lazy that someone invented foaming hand soap, FFS. Humans can't even be bothered to rub their hands together to lather up, they need a dispenser to do it for them. The odds of them going back to the old days of picking up their own food are 1000 to 1. You're not going to lose business. If anything, the fees you bring in from charging businesses will increase. Users will purchase more to make the delivery fee "worth it." End rant. Crazy stuff going on out there and with all these complaints about "tipping culture" getting out hand, I think a little insight from someone on the road is needed. #doordash #TippingCulture #DeliveryService #DeliveryApp

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DoorDash warns customers who don't tip that they may face a longer wait for their food ordersWhat do you think about it? On the bright side i see :- a nice way to move the system to (almost) perfect price discrimination, by having users ‘bidding’ (almost against themselves !) for faster delivery time On the gray side :- yeah, tip goes to the dasher, somehow giving ‘responsibility’ to the customer to ensure the dasher is paid a fair wage - may come across as a soft blackmail?Thoughts ?#pricingstrategy #ecommerce #productmanagement #business DoorDash https://lnkd.in/eKYeYs5y

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