In a bid to cope with soaring rents and inflation, some NYC eateries are turning to virtual assistants, raising concerns about labor practices.
A pioneering trend is emerging in the New York City dining scene as a handful of restaurants experiment with virtual staff members stationed thousands of miles away in the Philippines. This innovative approach aims to tackle the challenges posed by escalating commercial rents and the pressures of high inflation on small businesses.
At establishments like Sansan Chicken in Long Island City, Queens, customers are greeted by cheerful faces onscreen via Zoom, offering recommendations and taking orders. However, the experience isn’t without its glitches; spotty internet connections from the homes of remote staff can occasionally disrupt communication.
Romy, one of the virtual assistants at Sansan Chicken, shared her experience anonymously, emphasizing the challenges of navigating the virtual realm while striving to provide quality service. Despite the distance, these virtual hosts are becoming an integral part of the dining experience for patrons in New York City.
While some view this shift as a necessary adaptation to economic pressures, others raise concerns about the labor practices involved. According to reports, remote workers like Romy are compensated at a rate of $3 per hour, a fraction of the city’s minimum wage, which stands at $16.
This model has sparked debate within the industry, with proponents highlighting its potential to alleviate financial strain on businesses, while critics decry the exploitation of labor. As the restaurant landscape continues to evolve in response to economic challenges, the use of virtual staffing may represent a pivotal moment in the industry’s trajectory.
As these experiments unfold, stakeholders will undoubtedly grapple with questions surrounding ethics, fairness, and the future of work in an increasingly digitized world. Only time will tell whether virtual staffing becomes a widespread practice or remains a niche phenomenon in the ever-changing landscape of New York City’s dining scene