In downtown San Francisco, a nearly deserted food court at San Francisco Centre relies heavily on food delivery orders for survival. Gig workers, primarily immigrants from Nepal, Venezuela, and Morocco, use mopeds and e-bikes to navigate the city, making as little as $8 an hour while facing long waits between orders. These delivery workers contribute significantly to restaurant revenues, yet they experience unstable incomes and potential exploitation by delivery platforms like DoorDash and Uber Eats. Despite the challenges, many see gig work as a lifeline in an economically strained city, underpinning a shift from traditional dining to delivery-focused operations.
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