it depends on the zone, and the shift i'm working. But even on earn by order for a dinner shift my last few videos, it was less than 50% orders had tips. It made it impossible to maintain an acceptance rate

@@DashAcrossAmerica I watched your other videos comparing after this comment. It seems like I am making a lot more as a platinum dasher in Portland and it is actually worth keeping the status post-covid when most markets seem oversaturated with drivers. From 2017-2020 I basically ignored acceptance rate/top dasher to generally earn more money, things are different now.

The Dasher Rewards Program has only existed for a month

the rannt will come when i have to pay for it

need about 1000 more subscribers to start that grift

right where she belongs

Oh Hi JC!

Nobody uses edge. Nobody

Not on my weekly, but in my annual expenses for taxes I do. I'm still in year 1 of the new vehicle though, so I'm not predicting ahead of time, and factoring in service as it happens. (Next year I'll estimate based on this year)

I don't trust door dash's hot spots to be anything other than overrun with non English speaking dashera

wait till you hear what I had to say about NY

She's sleepy

Hey I get it, but without "Dash Now" I can't work, because I travel. Unfortunately, by taking away the ability to schedule in advance outside of my zone, it's either taken trash for a high AR, or i can't dash at all. I hate the rules too, and when I'm home I cherry pick like a mother fucker

And we would be happy

@@DashAcrossAmerica exactly

Who would you rather deliver your food? Me and my polite copilot? Or ApI and Abdul the illegal combo who are trying to juggle 6 orders at once and eating your fries?

@@DashAcrossAmerica Neither. False choice. I'd prefer a competent driver without a pet in his or her car.

It's one kitchen, with not just Chik Fil a, but a couple halal gyro joints, a vegan salad place, and a dozen other restaurants all in one room

No

the reason was, it was on the route. I'm heading to hartford next, then down to shelton

I'll offer up some tips as you go if I see it in time. Whether it helps you or not, it's up to you. I tend to look for a Cheesecake Factory for most areas I go. It might sound funny, but it is a good indicator of the profitability of that area. For example, near to where you are now there is a CF in West Hartford. And there are a lot of good restaurants near it.

it's also running like a few dozen other restaurants out of the same kitchen, including some that advertise being vegan, a halal gyro shop, and several other wing joints. If I were a customer, I would be livid that these were not disclosed, and I ordered under the pretenses that I was ordering from a kitchen that followed particular brand standards.

There is no way in hell chick fil a would allow this. This is simply fraud.

Usually Mondays ain't bad. Tuesday's and Wednesdays seem to be the universally BAD days

Didn't wait the whole time, I argued with the people behind the wall

@@DashAcrossAmerica Arguing is free.

Providence Rhode Island

What about customers expecting a halal kitchen not knowing the pork tacos are being cut on the same counter? Or the vegans who ordered fried tofu not aware that another restaurant in that kitchen fries everything in tallow? The problem is the lack of disclosure and the bait and switch aspect, not the idea of ghost kitchens in general.