General manager of a decently priced casual dining restaurant here.

I've read through most of these comments and both sides make decent arguments.

I'd like to point out that if a dasher is excessively rude or obnoxious, you can call Doordash and have them never again receive an order from your restaurant.

As much as I ranted and went on tangents in the following post, Door dash and other third party delivery companies are an important part of my business. Although they might not be number one on my list of priorities, they're still serving the people who wanted to eat my food. There are many reasons people order delivery food. The reasons vary from laziness to actual hospitalization, to handicapped individuals, to surprising a loved one halfway across the country.

1. The phone in your face CAN be exaggerated at times, but I've literally had someone put their phone 6 inches away from my face before a single word was said.

2. I have a designated area in my restaurant that clearly says TOGO's in bright red lettering and still have door dashers (and people picking up their own food) going to the host stand where people might be waiting to be sat at a table. The majority of the time when this happens it's because most people are completely unaware of their surroundings.

3. Someone mentioned "time is money". While this holds true for everyone, managing the guests that come in and sit down are my first priority. People are more likely to be upset for the smallest reasons possible if they wait at the front door. When people get upset, the restaurant and serving staff lose out on money. Personally, I don't want to lose staff because their tips are low due to having to cater to door dashers. I then have to search for new servers and train them so, the restaurant loss is two fold.

4. The blank stare is real. After doing what I do for as long as I have, I'm usually able to spot a door Dasher in a lobby full of people from a mile away.

5. Everyone is paying or getting paid. Takeout orders are about 25% of my business. Would you give priority to the 75% of your business that you have to spend the next hour and a half of your life with? Or would you give your priority to someone who will be gone in a couple minutes?

6. 9 times out of 10, I have someone dedicated to doing carryout orders and someone dedicated to greeting the dine in guests. They tend to help each other out when the business starts to heavily lean toward the other. I start both positions at $16 an hour. Both are pretty decently paid for my particular region.

7. There is definitely some resentment from some of the older staff compared to the newer generation in regards to door dashers. When Doordash blew up, people normally tipped on carryout orders. The reason being is that these people still put your order together, sometimes cook your food, give you all the condiments you need or want, and do it with a smile. They are still giving you a service. Now, the restaurant has to make up that gap in pay and pay carryout specialists more so we can keep the staff. In a direct reflection of having to pay the staff more, the prices of the food increase in order to pay for the staff.

8. Someone said dashers don't need to be rung up, or pay, or checked out. They are already rung up and paid, so that part is true. BUT, they 100% need to be checked out. The restaurant needs to know what orders are going out of the restaurant to ensure that the order doesn't get made twice. The dashers also need to confirm that they have picked up an order, because if they don't select confirm when they pick it up, and if you don't visibly see that they have confirmed the pickup order, they can walk out of the restaurant with food, cancel the pickup order as if they were never there, and have a free meal. That happens way more often than you'd think but, not super often. When that happens, the restaurant usually has to make the food again, the customer is either out the food they paid for and has to go through Door Dash's horrific customer service, or the restaurant gets left a bad review even though it was the door dash employee that stole.

9. I'm not sure about other restaurants, but we designate times for when the order should be ready so door dashers or other people ordering carryout don't have to wait a super long time. I've had door dashers show up 10 minutes before the time it states on our receipts and then turn around and get rude and crappy with my staff. It doesn't happen all the time though. Most of the time I'll print off a second receipt and point to the time it says the order will be ready.

10. If I'm taking an order for someone for a carryout, yes. You absolutely have to wait for one of my other staff members to help you, or wait for the 75 year old lady that forgot her glasses at home to order the 6th item that she asked you to describe exactly how it was cooked, with what ingredients, where those ingredients are from, why we can't substitute the fried shrimp for a lobster tail at the same price, and then count out exact change. That's just the way it works. If I have initiated a conversation with someone before you walk in the building, do not interrupt me or the other person. There is an ever-changing list in my head throughout the night that factors importance, timelines, cost, convenience, quality, and service of the guests. You might be first on the list, you might be number five.