for companies like Uber Eats and DoorDash. Among drivers' key challenges, the Times reported that customers have cut back on tipping.some said this generosity has since faded. Others blamed the persistence of"contactless" delivery, which they said has cut down on interaction with drivers and contributed to smaller tips.."Now we're just the bottom of the barrel."
On Twitter, Joe, under the handle @Wrig300, wrote that the cost of the food should have nothing to do with the tip. 2. Drivers shouldn't expect the same tips as restaurant workers Steve from Michigan said,"When I tip 20% at a restaurant, it's because the staff has gone over any questions about the menu, brought the food, come back to give us extra drinks/napkins/utensils/condiments as requested, and also cleaned up after we have left. Given Mr Bush's level of input into the above $388 meal, I think $20 is more than generous." His comment received over 2,900 recommendations.
On Twitter, Dan Saltsburg @envscientist72 wrote that the difficulty of the trip should be what influences the size of the tip. Lastly, some readers said that delivery drivers should not expect to make a living from gig work alone.
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