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How much does DoorDash pay per delivery? How much does Uber Eats pay?
The global online food delivery market reached $189.7 billion in 2021 and is only expected to grow, according to Grand View Research.
In the fourth quarter of the business year, DoorDash and Uber Eats both made impressive progress. DoorDash recorded all-time high order numbers, and Uber Eats turned a profit for the first time, according to Protocol — but which one company is better to work for?
Whether you’re a self-starter looking for ways to supplement your income or a customer wondering about your delivery worker’s wages, here’s the information you’re after.
Do you tip Uber and Lyft drivers? Rideshare tipping and compensation explained.
Is Uber safe? What about Lyft? Addressing safety concerns of passengers and drivers.
How much does DoorDash pay?
Dashers make a base pay of between $2 and $10 per delivery, depending on factors such as duration, distance and desirability of the order, according to DoorDash. The company claims its drivers make approximately $25 per hour of work, plus tips.
Rider reports drivers can expect to make between $10 and $25 per hour. Rider emphasizes, though, that DoorDash drivers are responsible for their own vehicle expenses such as gas and maintenance, so Dashers do not pocket all of their earnings and tips.
The company also offers promotions which allow drivers to earn more money, including Peak Pay, Guaranteed Earnings and Challenge Bonuses.
How much do Uber drivers make?:That depends on where you drive
How much do Lyft drivers make?:What we know
How do DoorDash drivers get paid?
Dashers can choose to receive their pay in a number of ways, according to the company. Options include a weekly direct deposit at no charge, a Fast Pay option which charges a $1.99 fee per daily withdrawal and a DasherDirect prepaid debit card which provides instant deposits with no fee after each delivery.
According to DoorDash, drivers can also opt into receiving cash on delivery orders.
How much does Uber Eats pay?
Uber Eats drivers, as of the summer of 2022, make an average of $9.37 per trip and $15.84 per hour, according to Gridwise. Like many rideshare drivers, Uber Eats drivers are also responsible for their own vehicle expenses.
How much to tip for DoorDash and Uber Eats
DoorDash and Uber Eats workers should always be tipped. The standard in the restaurant industry is 15 to 20%, according to Shopfood. But Rider says a minimum tip amount between $4 and $6 should be the norm on all orders; even a very cheap delivery may require the same driving or biking distance as a more expensive meal.
If your delivery driver has to endure inclement weather, that should also boost their tips. Rider suggests rideshare drivers working in adverse weather conditions should be rewarded for their willingness to work when others are staying inside.
Just curious? We’re here to answer your everyday questions
Netflix’s Drink Masters Is a Revealing Look at Modern Bartending
One of the most emblematic scenes of Drink Masters, a cocktail-making competition series that debuted on Netflix earlier this year, could double as a cruel childhood prank on an unsuspecting palate. Into a stainless steel tabletop still went a mash of black olives—the foamy, drab gray sludge looking not unlike the burnt sugar that seeps out of a well-roasted sweet potato—and what emerged from the distillation tubes was a liquid as clear as crystal . It was the backbone ingredient to one of the most interesting cocktails made in the series: “Not All Those Who Wander Are Lost,” a punch composed of rhum agricole, olive tapenade distillate, jerk spices and citrus.
Conceptualized by Tao, a Tunisian-born traveling bartender based in Montreal, the cocktail, and every shot documenting its construction, was precisely what I was hoping to see out of a competition series dedicated to the murky realms of mixology. Tao makes a fairly left-field connection based on the breadth of his globetrotting: The robust, earthy funk of olives provides structure to the similarly funky flavors of rhum agricole. “There’s no connection between olives and the Caribbean,” Tao says, albeit incorrectly, given the olive’s prominence in Cuban, Puerto Rican and Dominican cuisines. “There are olive notes that I personally pick up in those types of rums.”
With his wide-brimmed hats, septum piercing and a penchant for making even the wildest flavor combinations feel almost pragmatic in composition, Tao looks the part of a newborn star. That alone is noteworthy. While countless celebrity chefs have been made through televised exposure over the decades, even the best bartenders have stared through a glass darkly—their influence may cross over, but their names and visas never quite materialize in a mainstream context. Drink Masters’ contribution to modern bartending is unlikely to be its ability to churn out celebrities, or even offer an accurate depiction of the upper echelons of mixology. The question, perhaps, is whether it can give shape to the bartender as a keenly creative force, and not an object of ridicule.
“Suddenly we’re transported back to the mid-aughts, to the heart of what made the molecular mixology trend so repulsive, even though the contestants themselves have clearly moved beyond that ethos.”
Drink Masters isn’t the first drinks-based competition produced for video, but it might as well be. In 2008, Absolut sponsored a shoddy Top Chefs knockoff called On the Rocks: The Search for America’s Top Bartendersproduced by LXTV, the company responsible for those lifestyle and human interest shows that air on NBC on Saturday afternoons. It was an online exclusive back then, but if it weren’t for a trailer available on YouTube and an IMDb entry, you’d be forgiven for thinking it never happened. One of the few things Drink Masters and On the Rocks have in common is the same $100,000 grand prize, despite more than a decade of inflation and an almost incomprehensible boost in production value. Alas, in a boozy competition, it’s not the competition element that requires proof of concept, it’s the mixology.
The form of Drink Masters should register as comfort food for anyone who has watched any kind of popular food programming over the past two decades: Twelve contestants compete in various themed challenges, each with an all-but-impossible time limit. Every week, one bartender is eliminated. It is a time-tested formula, and Drink Masters succeeds because it’s based on a can’t-fail template of TV-making, combined with Papa Netflix’s arsenal of the latest high-speed imaging technology to make garnishing a cocktail look like placing the finishing strokes on the ceiling of the Sistine Chapel.
And like other Netflix reality shows (eg, The Circle), there is a notable punching bag, the contestant whose book bags to be judged by its cover—and who is swiftly eliminated as a result. It’s no big spoiler to say that the first person was eliminated on Drink Masters is an Instagram influencer. Her first drink is a Margarita inspired by the Aperol Spritz. It bores judge and renowned New York bar owner Julie Reiner to tears, but it’s crushable, because of course it is; her redemptive shot to stave off elimination is a staid variation on a Negroni, because of course it is. The first send-off serves as a sort of mission statement on what the judges are not looking for, and what the show as a whole hopes to surpass.
Yet, somehow, for all the “elevation” that the judges are seeking out of the contestants, Drink Masters feels largely paint-by-numbers, lacking the specificity of vision that some of the best cooking competition shows exude. It doesn’t showcase the heartwarming charm of human foibles like The Great British Bake Off; it doesn’t have the drama or game theory of Top
Get ready for “thaw and eat” foods
Illustration: Annelise Capossela/Axios
From frozen sandwiches that don’t need to be nuked to pies and waffles that go from the freezer to plate, food manufacturers are racing to introduce products in the nascent “thaw and eat” category.
Why it matters: Americans have gotten used to eating more meals at home during the pandemic. Now that schools and offices are backing people up, they’re seeking easier-than-ever options.
Details: Frozen “thaw and eat” or “thaw and serve” products can be ready to eat in two hours or less — no microwave required.
- The latest offerings are aimed at adults who grew up with Uncrustables, Eggo, and other one-handed cultural touchstones.
- Nestlé is trying to propagate the term “smeals” to refer to small meals (or sizable snacks) catering to modern consumption habits.
Driving the news: JM Smucker Co. just introduced a new line of Uncrustables frozen sandwiches filled with meat and cheese instead of PB&J — on the heels of Nestlé rolling out Deliwich, a line of soft-crust Hot Pockets that don’t require heating.
- The two familiar brands are going head-to-head, both touting the grabbable, convenient, no-mess aspect of their lunchbox-friendly sandwiches.
- Uncrustables Meat and Cheese Bites come in ham & cheddar and turkey & Colby … and so do Deliwiches.
- Smuckers is doubling down on Uncrustables, building a $1.1 billion manufacturing plant in Alabama to crank them out.
- Nestlé says Deliwiches — which some are calling “cold pockets” — are “somewhat unexpectedly” proving more popular with adults than kids.
Of note: Kraft Heinz debuted its take on this product — Launch Box sandwiches — in 2019.
- Eggo unveiled its entry — Eggo Grab & Go Liege-Style Waffles, billed as “the first-ever Eggo waffle that doesn’t require a toaster” — in April.
- “Mornings are tough for families,” Eggo’s marketing director Joe Beauprez said in a press release. “We heard from parents that they often sacrifice their own needs, like skipping breakfast, in order to make sure their kids get a great start to the day.”
Thaw-and-serve frozen pies (from Marie Callender’s and Edwards and others) are also available.
- Europastry makes thaw-and-serve sourdough bread and donuts.
- And the Willamette Valley Pie Company just introduced a line of almond butter with fruit sandwiches called Berryfield’s.
What they’re saying: Thaw-and-eat is “a territory that, while it’s existed, it may not have had as many offerings that were targeted towards the consumer,” Nestlé USA Chief Strategy Officer Melissa Cash tells Axios.
- Cash refers to the “handheld space” and “smeals” as “an opportunity to meet the consumer where they’re at in terms of behavior.”
- With Deliwich (and its competitors), “you pop up and you grab something” — then you can get right back to work.
The big picture: Frozen foods underwent a renaissance during the pandemic as consumers hunkered down — and the sales bump seems to be continuing.
- “The rediscovery of the frozen foods aisle has resulted in increased innovation across the industry,” reports Winsight Grocery Business, a trade publication.
- Eating more meals at home is a “sticky behavior” that’s outlasting the heights of the pandemic — but these days people need more speed and convenience, per David Portalatin, food industry advisor at the NPD Group.
- “For some occasions, this means a trip to a quick service restaurant, but for others, we want to retain our new at-home capacity, just with some shortcuts or time-saving techniques,” Portalatin writes.
Fun fact: Smucker’s produces nearly 4 million Uncrustables per day, and says the demand for the tasty rounds, which debuted in 2000, is “unprecedented.”
The bottom line: While Uncrustables specifically recommends against putting its sandwiches in the microwave (or toaster or air fryer), some thaw-and-eat products could probably benefit from a dose of heat.
- We’re looking at you, Deliwich Pepperoni & Mozzarella Frozen Sandwiches.