Adrian Gonzalez has worked as a delivery man at D’ La Abuela for almost two years now. He delivers the creole food that this business sells to customers’ homes. He has fixed working hours, which coincide with the place’s own opening hours, and his working day varies and is “unstable” because it depends on demand. “There are good and bad days; Sundays are generally quite busy, the beginning of the week is slower,” he says.
According to the young man, his job isn’t only limited to making food deliveries. “We are the face of the restaurant, almost like sales assistants; so we have to be friendly, greet customers, look good.”
At the D’ La Abuela paladar (restaurant), home delivery is an essential service, as it doesn’t have the conditions needed for customers to eat at the restaurant, unlike other food businesses.
“We only have the conditions for this,” manager Alberto Pablos Pascual explained in late 2019, who also added that sometimes customers go there to pick up their orders.