Another interviewed worker highlighted the dark side of employment in food delivery: “In small businesses, they don’t offer bonuses or provide access to leave entitlements. At times, they even deduct a portion ofour tips. We feel disposable, and undervalued, and frequently find ourselves doing tasks unrelated to our jobs, such as cleaning or shopping. There’s also pressure to work long hours. Ifyou refuse, you risk beingfired”.
In some interviews, the term “neighbourhood capitalists” was employed to characterize the harsh working conditions in fast-food stores, grill houses, and restaurants. Those conditions helped digital platforms attract delivery workers to establish their hegemonic position in the Greek market. Currently, many food restaurants use digital platforms (mainly those of e-food and Wolt) to expand their customer base. A freelance delivery worker, who also works in the Greek army as his main job, mentioned: “Ifthe platform requires me in thefuture to maintain logistical records, I’ll return to working at local stores. I don’t want to do that because the working conditions with the neighbourhood capitalists are tougher than with e-food”.
Similarly, a union leader in a big trade union working in the postal and courier services mentioned: “The working conditions in thousands ofcoffee shops, tavernas, and pizzerias are chaotic. Most people working there perceive this job as a secondary income source. Because ofthis, most delivery workers do not see the reason to unionise. At courier and postal services, work is more intensified, but this is a more regulated working environment with a more established workers’ union. For example, there is less violation ofhealth and safety rules in courier services in comparison to food delivery. Platforms also offer motorbike couriers the opportunity to earn extra income byfreelancing after completing their primary job shift”.
According to a union leader in a big trade union: “it is better to be employed as a food delivery worker in a platform than a small restaurant and coffee shop”. Similarly, as it was argued by a union leader of freelance delivery workers: “In food restaurants and coffee shops today, you often find older, undeclared delivery workers who are not familiar with digital apps. Employers take advantage ofstate regulation, essentially operating without any limits and restrictions”.
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L. KRETSOS AND V. CHARITSIS