Delivery workers need stronger protections

And all the food news you missed this week The plight of delivery workers | [View on the web]( [from the editor] Hey everyone, I highly recommend you check out the reporting from my colleague Josh Dzieza on [the plight of delivery workers in New York City](. Much of what he outlines is specific to New York — especially the rampant bike theft — but a lot of the underlying issues, dangers, and indiginities are common across the industry as the influence of large delivery apps has surged over the last two years. In sum, the workers are underpaid, have few protections, face many dangers (from drivers and thieves), and are being treated like employees in terms of expectations but not rewarded with benefits. Those of you who have been following this topic in general and our coverage of the big apps specifically (listen to our [Land of the Giants season all about the apps](!) may not be surprised by a lot, but I continue to be appalled by what we, as a culture, can turn a blind eye to. It's not just about the lack of police support or legislation but decisions happening at the individual level (e.g. restaurants not letting delivery workers use the restroom, customers ordering a slice of cake from 30 blocks away, customers ordering anything during a hurricane). I also didn't realize Relay's practices were so brutal. Luckily there was some [good news out of New York this week](, as the City Council passed a bill attempting to regulate the industry and provide dignity to these workers. Restaurants now have to offer bathrooms to delivery workers, apps have to pay for the insulated food bags they need to do their work, and workers can now set their own maximum distance they will travel from a restaurant or note they're unwilling to cross a bridge for a delivery. It's not enough, but it's a start. And as customers, we should always remember to order food as close to us as possible, go through a restaurant's site (versus defaulting to the apps), and tip well. If you find a restaurant that employs their own delivery force, become a regular. [On Eater](#) [Insert alt text here] [Babkas at Bakey in Boston | Rachel Leah Blumenthal/Eater Boston]( — Openings: [Peyote](, a restaurant trying to channel Palm Springs, and [Superfrico](, an "Italian American psychedelic" restaurant from a production company, in Las Vegas; [Bakey](, a bakery from the founder of babka destination Breads, in Boston; [Tagmo](, an Indian restaurant born out of an online sweets shops, in New York; [Bar Chinois](, a cocktail bar with dim sum from Tim Ma, in D.C.; a location of pizzeria [Roberta's]( in a food hall in Chicago; and [Brouillon](, a chic little cafe and natural wine bar, in Montreal. — 'Tis the season for big restaurant openings across the country. Here's[a collection of our previews]( from the full Eater network. — How the Beard Foundation [plans to change its awards process](to make them more equitable. — Exploring the [trifecta of shortages](— materials, food, and labor — facing the restaurant industry, and how the labor crunch is a boon for [apps that connect workers to restaurant shifts](. On the bright side, workers are allegedly [making more](. — Bargoers in Los Angeles will [have to show proof of vaccination]( starting October 7. — For the third time in under a year, a [New Orleans restaurateur closed one of his group’s popular restaurants](, citing the combination of Hurricane Ida damage, a slower-than-ever slow season, and the pandemic. — Applebee’s had to put its Oreo shake back on the menu following the [viral sensation]( of country song Fancy Like.​ — DoorDash is [suing New York City]( over a new law that would require it to share customer data with restaurants, [Insert alt text here] [188 Bakery Cuchifritos | Alex Staniloff/Eater NY]( — Perhaps the new post-pandemic restaurant decor trend is ... [plants](. — A [walk through Reading Terminal Market]( early in the morning before the tourists arrive. — Everything you need to know about the [Texas (!) wine region]( and the movers and shakers there. — An appreciation of [honor till fruit stands]( in northern California. — The [legend of chiles en nogada](, a dish that tells Mexico's origin story. — A [look at 188 Bakery Cuchifritos](, a Caribbean lunch counter in the Bronx that remains a staple among the disappearing Puerto Rican and Dominican shops, and morcilla, and [Diamond Bakery, a 75-year-old Jewish institution]( hoping to modernize without alienating long-time clientele in a community that has seen so much upheaval. — And if you're in New York, [please join me at the Restaurant Workers' Community Foundation's annual fundraiser](, where I'll be moderating a panel about how we make the industry better for workers post-pandemic. Take care, and if you like this newsletter, [please forward it to a friend](. — Amanda If you aren’t subscribed to this newsletter, [you can sign up right here](. [Learn more about RevenueStripe...]( [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( This email was sent to {EMAIL}. Manage your [email preferences](, or [unsubscribe]( to stop receiving emails from Eater. View our [Privacy Policy]( and our [Terms of Service](. Vox Media, 1201 Connecticut Ave. NW, Washington, DC 20036. Copyright © 2021. All rights reserved.