ginknocab

I got stuck a long time in restaurants from around 18 years old to right at 30. Finally got out and move to the construction industry. I'm just wondering what exactly Aguilar did in construction that's definitely harder than some high volume fast paced kitchens. Only thing I can come up with is most likely roofing, especially during the summer, because everything else I've been through in construction is easier.

"I ask Aguilar: How does this compare to the construction work you did back home? 'It’s easy,' he says."

Tip $5.50(long story, they hide almost any amount over $8.50) before delivery then either tip cash or adjust the tip after. I only say adjust after because DD will usually low ball us with less of a base pay($2 instead of $3) if the tip is higher. Cash is obviously better since it's not reported on our 1099.

It may sit for a while. We can't see notes before accepting it, unless you're willing to gamble on penalizing yourself with their 'Completion Rating' by accepting to read notes then 'reassigning' if there's no guarantee of higher pay. The 'Completion Rating' affects your ability to either schedule at 3pm, 6 days in advance or be a 'Top Dasher' that allows you to go on the clock any time you want. In smaller markets like mine, if I can't schedule at 3pm or be 'Top Dasher', I'm shit out of luck.

I personally don't accept any offer below about $8 total. On average I see Doordash pay $3 'Base Pay.' I'm just not willing to gamble because there are a ton of people who are more than happy to not tip either out of ignorance or willfully being a cheap ass.

It's because drivers can and will reject orders with $0 tips. Drivers with GH get paid $3 + $.50 mileage as the crow flies. A $0 left on an order will be a total pay anywhere from $3-$5 depending on distance. It's absolutely not worth it to drive for $3-5 per order especially when a round trip for that order takes around 30 minutes. Also we don't get paid mileage for the trip to the restaurant. To add to the fire GH, DD, UE, etc all take about 25% from the restaurant so everyone is losing except for the courier companies.