Coping in the Modern Workplace: Takeaways from Liz Fosslien’s & Mollie West Duffy’s No Hard Feelings

My uncorrected proof of No Hard Feelings.

Since the beginning of 2019, one of my resolutions for the year has been to read at least one new book every month. Honestly, that’s not a lot. When I was a child, I devoured books like candy. Over the summer, you would find me at the library getting my hands on as many novels as they’d allow me to have at one time. But, nowadays, I’m finding that this past love has been put on the back burner.

I can say with pride that, since January, I’ve been very diligent about sticking to this particular decision. In fact, it’s probably been the easiest of my multiple resolutions to abide by. Yet, unlike the first few months of the year, in April, I shifted from fiction over to a book about business culture. Written by Liz Fosslien and Mollie West Duffy, No Hard Feelings: The Secret Power of Embracing Emotions at Work, is something I wish I had read when I initially came into contact with the uncorrected proof that I own. Instead, it sat untouched for almost six months.

While it might be beneficial to give my readers a full recap of the book, I won’t do that. I urge those who might be grappling with difficulties at the office or in their careers to borrow or purchase a copy and read it all the way through. It’s written incredibly well with charming images and anecdotes as well as real-world examples that help you understand how the issues the authors discuss might play a role in your day-to-day workplace situations. Personally, I found it to be an easy, relatable and insightful read.

Broken down across seven chapters β€” Health, Motivation, Decision Making, Teams, Communication, Culture, and Leadership β€” that dictate the new rules for work, these were my favourite takeaways:

1) Health: Stop feeling bad about feeling bad.

I’m so guilty of this. Lately I’ve been overwhelmed with the workload at my office. I feel bad about not being able to get through more and I feel bad about leaving things behind every day. But, I really shouldn’t be put in that position. It’s not my fault that we don’t have the resources needed to accomplish everything that the organization expects of us within the time frame that they have dictated. I’m simply one person who can only do so many things at a time. Rather than feeling bad about what I’m not able to get to, I should feel good about what I am able to achieve on a daily basis.

2) Motivation: To increase your autonomy, make small changes to your schedule.

I love the idea of this notion, but it is easier said than done. I believe that the amount of autonomy you have with your schedule is very dependent upon the flexibility of your workplace. Despite providing valid arguments to management about working different hours or from home, my organization usually isn’t willing to negotiate. Yet, if they’d budge just a little bit, it could make a world of difference to my overall health and happiness.

3) Decision Making: Keep integral emotions (those related to the decision you’re facing) and toss incidental emotions (those unrelated to the decision you’re facing).

People have a tendency to bring outside feelings into the decision making process at work and in their personal lives. It reminds me of a scene from How I Met Your Mother in which they discuss the cycle (or circle) of screaming. For example: perhaps we ran into issues on the way to work, which have already put us in a bad mood. Someone has a great idea, but we don’t want to listen right at that moment, so we brush it off because we’re preoccupied with what occurred before and it clouds our judgement. It’s important at those times to compartmentalize those emotions as they don’t actually have anything to do with the other. All too often, we let negative forces take control when they should be ignored instead.

 

4) Teams: Get rid of (or if you can’t, contain) bad apples to preserve psychological safety on your team.

I’m not a manager, so I don’t have much say over what ultimately happens when it comes to hiring or firing someone. But, I’ve had my fair share of issues that I’ve had to bring up to my boss. Unfortunately, most have gone unresolved. A good manager would do their best to rid of or contain the bad apples on the team, so that the rest of the members can excel without worrying about picking up the slack or being overwhelmed by the demands of other co-workers. If you’re on a team that has bad apples, don’t let it slide. Make it known to higher ups because, if they’re any good, they should want their staff to feel safe and valued.

5) Communication: Feelings aren’t facts. Make criticism specific and actionable.

Your personal feelings about someone should not come into play when judging them on how well they can do their job. You may have many things in common with a colleague; therefore, you get along better with them. But, just because you’re friends, it doesn’t mean that they might be the best at handling their responsibilities. Vice versa for those who you may not be buddy-buddy with. They might be amazing at their job, but they never get the recognition because you’re not as close. It’s important to look at the facts as they are presented without bringing other outside factors to the table.

6) Culture: Create a culture of belonging through microactions.

I have to say that I’ve shied away over the past few years from getting to know a lot of my co-workers better. Aside from those that I work directly with (most of us are good friends), I have a business relationship with the rest and that’s about it. However, I don’t think that my company has done a great job of integrating people together either. I’ve found it especially true when it comes to new hires. The last handful of staff who have started with the organization were announced by email with no other attempt by management to introduce them. The least they could have done was brought them around to each department to say “Hi,” but it never happened. When higher ups don’t care enough to create a welcoming culture, it’s certainly not going to trickle down to the rest of the staff as something that is important.

7) Leadership: Become a student of the people you manage.

As the book says, avoid telling people what to feel, listen carefully, and manage individually. I’ve noticed in my office that management doesn’t like to approach staff directly with issues that arise. Instead, it’s either avoided entirely, or a mass email is sent giving notes on how something should be done when usually it’s only one or two who are the culprits of incorrect processes, etc. I believe that addressing problems in that way makes those who are doing things properly wonder what else they might have done wrong when, in fact, they haven’t made a misstep at all, and it downplays the issues for those who actually screwed up.

Additionally, I think managers often sit on a pedestal and think they know best when it comes to the day-to-day for their staff. A lot of the time, managers fail to listen to their employees or walk in their shoes before making big decisions that ultimately affect everyone else. Taking the opportunity to learn the actual responsibilities of their team members is a huge step in the right direction when you want to lead properly.

Product Review: The Rotten Fruit Box

The Rotten Fruit Box

It seems that I start a lot of my stories by stating that I bought something or ended up somewhere because of a post seen on social media. In the case of The Rotten Fruit Box, it’s no different. I saw a sponsored ad online and was intrigued enough by the premise and the offer to check it out.

What’s The Rotten Fruit Box, you ask? Tony, the founder of the company, was travelling in Portugal and Spain, visiting farmers, when he noticed a ton of fruit rotting on the ground. Speaking with them, he learned that these growers didn’t produce enough to compete with larger businesses. By the same token, they had too much fruit to consume everything on their own, which left a lot of wonderful, healthy food wasted.

The fruits come in resealable pouches with stickers listing the benefits. These are the fig packs I received.

He now works with them to pick and save as much of the in-season fruit as possible. To extend the shelf life, it was decided that freeze drying the flesh would be ideal. In that form, it could be packaged, sold and shipped in a convenient manner while keeping the product 100 per cent natural. All of the work The Rotten Fruit Box does follows their mission to help small farmers, reduce food waste, provide healthier snacks, and end world hunger (a portion of their proceeds goes towards organizations that fight this issue).

With a discount of 25 per cent off on my first order ($14.99 versus $19.99 USD), I decided to sign up for a box. It works on a subscription model, but you’re not obligated to purchase every single month and you’re not charged until you opt in. Therefore, if you don’t want boxes regularly, be sure to update your account. Future months can easily be skipped or service can be paused whenever you want. As soon as I registered, I just as quickly went into my settings to skip shipments past the month of December. I selected the Build Your Own Box option, which comes with four bags of fruit. My choices of the 16 or so options included the figs, strawberries, raspberries, and peaches.

The sticker on the box indicates it was shipped from the source in Portugal.

My first box was scheduled to be mailed out from Portugal in November. Even though The Rotten Fruit Box is based out of the United States, their product is shipped directly from the producer to reduce their carbon footprint as much as possible. I received an email noting that my package had been sent; however, there was no tracking information for that initial month (I was told later it had to manually be entered into all messages and they didn’t have the time to do that in November). With a postal strike in Canada, it made it worse. I didn’t receive that order until about mid-December, and, by that point, the next December box had already been mailed out and, miraculously, it also arrived right around the same time.

No matter though. I was patient enough. The November box was larger in size. The interior of the cardboard was prettily printed with a fruit design and The Rotten Fruit Box logo. It was simple, but still a little bit flashy. The individual bags of fruit have basic packaging of lined, resealable kraft paper, a white sticker on the front that indicates the type of fruit and another sticker on the back that includes info about the fruit, the weight of the fruit to be found inside and the best before date.

A complimentary bag of freeze dried fig bits.

Every bag seemed to have a yearlong best before date listed, so, by all accounts, I’d be fine as long as each one was consumed by November or December 2019. The individual pouches weighed in at between 22 to 25 grams. I’d guess that for the raspberries and strawberries that might work out to a pint of fresh store bought berries. For the peaches and figs, I’d say maybe it’d be equivalent to three or four full pieces of fruit for the former and about six or seven for the latter. In my November box, I was told that they didn’t have enough fig to fulfill my request (they did send me a pouch of fig bits to try though), so I swapped it out for the sour cherries. These are cut into smaller pieces, so I estimate that maybe there are two to three dozen cherries in a bag.

I’ve enjoyed every one of the fruits thus far, some more so than others. Particularly, I was already fond of the freeze dried organic strawberries because of cereals like Special K Red Berries. I found the raspberries to be somewhat tart and frustrating with the seeds. Not to say that it’s not the same when eating them fresh, but I feel like with less moisture and flesh, the freeze dried fruit adheres more to the teeth and the seeds end up getting stuck easier. Of course, it could just be a me thing. The figs have a somewhat interesting flavour when dried as they’re a little bit bitter and earthy (closer to the rind) before the sweetness kicks in from the center of the fruit. For the organic “sour” cherries, they’re not actually sour, but I’m not a huge fan of the texture. They’re less porous when dried, making them a little chewier and plastic. My favourite ended up being the peach slices. Larger pieces with a nice crunch and flavour.

A mix of my selected freeze dried fruits.

Honestly, I’m not sure how healthy freeze dried fruit truly is. All of the moisture is removed in order to preserve the flesh and stop bacterial growth. The drying is done during the fruit’s prime ripeness to retain the taste. But, are the nutrients still there? I’ll have to do further research. Still, it’s better than eating a candy bar when I have a craving for something sugary. My only wish is that they didn’t disappear so quickly. Approximately 25 grams of freeze dried fruit doesn’t last that long, especially if, for example, you intend to use them for toppings on yogurt, oatmeal, or cereal.

Thankfully, shipping and handling is free of charge. But, with the exchange rate and the regular price of $19.99 USD for only four bags, it works out to $5 per pouch or about $6.50 CDN. I suppose it’s not so bad considering the support of a company that is trying to do their part in the world. Yet, it’s still quite pricey for what you get. I consider The Rotten Fruit Box subscription to be a treat. I won’t be getting it every single month, but I may do so periodically to get my fix of their delicious freeze dried fruits.

I Weigh: Learning to Love Who I Am and My Own Accomplishments

@i_weigh Instagram bio

Jameela Jamil (@jameelajamilofficial) is a British actress and model. Until she started her stint on The Good Place, I had no idea who she was. Statuesque and beautiful, she embodied her character, Tahani Al-Jamil, to perfection. Hilariously playing a wealthy, vapid philanthropist that did everything in her power to appease her parents in the shadow of her do no wrong sister, Jameela seemed to know a thing or two about portraying someone in that vein.

Turns out she’s far from being that sometimes insufferable person in real life. In fact, she’s an intelligent activist that is funny and gorgeous from the inside out. A few days before the official start of spring 2018, Jameela launched a page on Instagram called @i_weigh with a post that included several statements on how she perceived herself. What she wrote highlighted the positives in her life. It didn’t talk about her body or her looks and it certainly wasn’t focusing on the negatives or the things she couldn’t change.

Through the year, @i_weigh organically blossomed and continued to strive for the embodiment of what it represented. According to Jameela, it’s a “movement for us to feel valuable and see how amazing we are beyond the flesh on our bones.” Stigmas were taking a backseat while women and men were showing support for one another.

There wasn’t enough room on my photo for everything I wanted to say.

There are probably a number of things I missed in my own I Weigh photo, but I tried not to take myself so seriously as I did my best to remind myself of my worth. I was also honest with my “faults.” At a time of year when a large number of people make resolutions that are often related to outer appearance rather than inner growth, I think that @i_weigh is doing an excellent job of shedding light on the need for more self-acceptance and improvement on both mental and physical (for health reasons) levels.

This is how I choose to start 2019. Hopefully this post will serve as my prompt over the next 12 months to love me for me and all of the things I have already accomplished or will in the future.

Happy New Year everyone!

Edmonton Things To Do: Evoolution’s Taste the World of Olive Oil and Balsamic Vinegar

Main course for the tasting at Evoolution.

Personally, a good olive oil and balsamic vinegar brings me back to some of the best dinners I’ve had with friends. It seemed like such a fancy thing when I was younger to have a restaurant serve that mixture as a dip for fresh bread because it wasn’t something we ever did at home. It was such a simple thing, yet it was also a treat.

Nowadays, we’ve got a couple of great shops that specialize in these products. Oliv Tasting Room and Evoolution are on a mission to get high quality olive oils and balsamic vinegars into the hands of Edmontonians and Albertans. I’m a fan of both, having frequented each a number of times over the years. However, working downtown, Evoolution on 104 Street and 101 Avenue is the most convenient.

The Evoolution shop on 104 Street in Edmonton.

Often times, I’ve found myself hanging out there during lunch or after work eating cubes of bread doused in a variety of flavours. Bottles range in size and price depending on the the type of oil or vinegar. Nevertheless, there’s always something to please each palate, and they make wonderful gifts, especially for family members or friends who like to cook.

Recently, I was attempting to find an activity for my friend and I to do together. As per usual, I ended up on the Eventbrite app, and that’s where I came across several listings from Evoolution (104 Street & Enjoy Centre locations). Once or twice a month they hold events in the evening. After the store is closed, they prep the space to seat a large table of about ten people β€” more can be accommodated in St. Albert’s Enjoy Centre β€” who will be taken through an educational tasting and full 3-course meal that highlights how olive oils and balsamic vinegars can be used at home.

A booklet with lots of info on their products and the menu for the evening.

For $35 plus tax per person, we were taken through the proper way to taste olive oil using the strippaggio method (similar to how one might taste a fine wine). A dark blue tulip glass is cupped in the hands and warmed before taking a sip. With teeth clenched, you then have to suck air into the mouth until the oil hits the back of the throat. Doing so allows for the oil to be stripped and the flavour to be revealed. The difference between basic store bought extra virgin olive oil and the premium ones sold at Evoolution is staggering. Signs of an excellent olive oil come down to three things: smell, taste, and texture. Surprisingly, the colour and clarity doesn’t matter so much. What you are looking for is an earthy/grassy scent, a pepperiness on the tongue (high polyphenols, a.k.a. antioxidants, bring that out), and a smooth finish with no film or residue left in the mouth.

Better quality olive oils shouldn’t even list an expiry date. What needs to be indicated, though, is the crush date of the olives used to make the batch. It should last for 12 to 14 months after the bottle is opened without any issue. Still, it’s ideally consumed within 6 months since the freshness starts to break down as soon as it’s opened and continues to do so every time air comes into contact with the oil. Nonetheless, you’ll know if it has gone bad as olive oil does become rancid. We also learned that the best olive oils tend to have high smoke points because of their fatty acid content, making them fantastic for use at high heats of up to 450 degrees. That’s contrary to the myth that they are not to be used for cooking.

Complimentary mini bottles of olive oil and balsamic vinegar were given to each guest.

Next up on the agenda was an info session on balsamic vinegars. Honestly, it’d never crossed my mind to question what balsamic vinegar was made of. I was flabbergasted to find out that it’s made from grapes. White Trebbiano grapes to be exact. When crushed, the syrup from the grape juice is what is extracted, fermented and aged either in stainless steel or wooden barrels. The flavour, viscousness, and concentration of every balsamic vinegar is determined by the amount of time aged, evaporation of the liquid as it ages, and oxidization of the syrup when exposed to the barrel used. Lighter balsamic vinegars are usually processed in stainless steel or light wood barrels. Inkier ones are made using dark wood. Due to the fermentation of the product, they can easily last 3 years. I suspect, it’s also why balsamic vinegars have an effervescence when sipped on their own.

Don’t store either olive oil or balsamic vinegar in the fridge though. Condensation in the bottle can spoil them. Just keep them away from direct light and heat and they’ll be fine.

When we finished going over the finer points of each and had sampled half the store, that’s when dinner began. There was a platter of crusty bread to be eaten with our choice of oils and vinegars as well as four different tapenades. Evoolution’s famous truffle butter popcorn was served as well. I’m not a popcorn person, but I could eat a ton of that. Their butter olive oil is made with a plant extract, so it’s free of dairy. Yet, it tastes just like the real thing. Uncanny. To drink, we were given glasses of club soda mixed with their gravenstein apple balsamic vinegar. Turns out that balsamic vinegar is the perfect natural product to flavour water with. For anyone who uses drink crystals or those squeeze bottles to make their water taste “better,” you can stop doing that now.

Supper was more than filling. We were first presented with a spring salad with fresh mozzarella, basil pesto, and black currant balsamic vinegar. Our entrΓ©e consisted of an autumn wild rice pilaf β€” hearty winter veggies, dried cranberries, pumpkin seeds, olives, and butternut squash seed oil β€” likely made in their back room using a Crock-Pot and a hot plate (they don’t have a kitchen, so we were impressed). Dessert was an elaborate pumpkin pie cheesecake decorated with vermont maple balsamic candy.

As our host, Christine, pointed out, the menus are made on the fly. Usually they’re created on the day of the event, and the courses are determined by what kind of fresh ingredients are found at the grocery store. Having run these tasting sessions for quite some time, she was confident that within the last year they had yet to duplicate a menu or a single course. I declared that she may as well save me a spot every month because I’d be willing to spend the money on a meal like this regularly. Since they don’t prepare a menu in advance, it may be difficult for attendees to know if their dietary concerns can be accommodated. However, Christine assured us that once a ticket is bought, they can be contacted and informed of issues or allergies, so they can work within those parameters.

When we were finished eating, we were then able to shop the whole store at 15 per cent off. Considering Evoolution never really offers any sales, it’s certainly a plus to attend a tasting event just to get this bonus, particularly around the holiday season.

If you’re looking for something new to do in Edmonton and you like to eat, I highly encourage you to look into the next events at Evoolution. The cost of admission is well worth it. My friend and I learned so much about these kitchen staples while being “wined” and dined. It’s time that you experienced Evoolution like this, too.

Versus: Edmonton Food Delivery Services

The four current food delivery platforms in Edmonton.

Admittedly, I wasn’t the first to jump on the food delivery band wagon. For a while, I was aware of Just Eat or Nomme, but I never made the foray into using their services until players like SkipTheDishes, Uber Eats, DoorDash and Foodora joined the game in Edmonton. I dabbled with them just a little bit starting in 2015, and slowly increased my usage over the past few years.

Nowadays, UK-based Just Eat has actually bought out SkipTheDishes, originally a Winnipeg-born enterprise, in order to expand their territory. However, instead of shifting business over to Just Eat, they’ve kept the SkipTheDishes brand, continuing to offer delivery under that umbrella. Nomme, on the other hand, has joined forces with food ordering platform DoorDash, headquartered out of San Francisco. Users of Nomme are now redirected to the DoorDash site.

That recently left me with four apps to test. You may ask why I decided I needed to do a compare and contrast between them. The answer is that exceedingly worse service and one bad experience in particular with SkipTheDishes made me wonder if the others were also declining.

Here’s the background. At work on a Thursday (when we got our first official snowfall of the season), I convinced our manager to order our team pizza. He told us to arrange it and we could expense our lunch. Instead of getting the typical Pizza 73 or Panago, we decided to try Famoso Jasper Ave (just a 6 minute drive away). They deliver exclusively through SkipTheDishes, so I input our selections and submitted our order by 11:24am. The tracking information updated and provided a very standard expected delivery time of 30 to 40 minutes. Great.

About 30 minutes later, I received an automated message from SkipTheDishes informing me that there was high demand for delivery that day and a delay was expected. Fine. Next thing I know, another 5 to 10 minutes go by and I get a phone call from Famoso. Their culinary supervisor wanted to inform me that our food was prepared 20 minutes ago, but no courier had shown up. I let him know that we did get a notification from SkipTheDishes, so I was aware, and we were willing to wait it out. After all, how much longer could it take?

Really? Almost an hour into our wait and still another 75 minutes to go…at least?

Well, I pulled up the tracking information at 12:10pm. It showed a new delivery time of 75 minutes and it was stuck at “Famoso is preparing your order.” I knew that was a lie. I had spoken to someone at Famoso and they clearly had our food ready to go, which meant the problem didn’t lie with them. What’s most interesting is that I’d been watching the courier name change over and over again over the past 50 minutes. At least a dozen or more drivers had been assigned at this point. I was thinking, what gives?

Most emails sent to businesses typically aren’t responded to for at least 24 hours. So, I figured that my best bet was to try to reach out to SkipTheDishes for help through their app chat function. The problem with using chat is that it takes you out of the tracker and eventually, if you exit the chat function for too long, it boots you back out and the message you typed disappears. Should you attempt to begin another chat, you go to the back of the queue once more. On this particular day, there were around 160 people ahead of me all three times I tried to contact someone that way. This went on until about 12:50pm. That’s when I decided a phone call might be best. I ended up on hold for over 30 minutes. If you’re counting, we were pretty much at the 2 hour mark.

In the meantime, I had phoned Famoso’s culinary supervisor back. He let me know that there was no courier in sight and he felt terrible about sending off cold food to us by the time a driver would be available. I asked if there was any way to cancel the order with SkipTheDishes. He was a bit apprehensive at first because a cancellation placed on my end meant they’d still get charged by SkipTheDishes on their end. I didn’t want that to happen. It wasn’t Famoso’s fault and they shouldn’t have to take a hit because SkipTheDishes couldn’t meet the demand. Ultimately, Famoso phoned in the cancellation for me. I was grateful that they managed to get through to the restaurant customer service line much quicker than I could get a hold of anyone.

I was eventually phoned by a SkipTheDishes agent (at the same time someone finally picked up that 30 minute call I was on). My order was stricken and a refund would be issued to my credit card. Okay. No food yet, but I was going to get my money back. Famoso was nice enough to remake our order on the spot. We ended up sending a team member to pick up our pizzas from the restaurant and we paid them directly. The last I had seen on the SkipTheDishes tracker before everything was cancelled was that it would be at least another 40 to 50 minutes. If that was the case, we probably wouldn’t have had our food for another hour or more.

Speaking to the SkipTheDishes agent, they really had no explanation for why this happened. All I can chalk it up to is that they’re expanding much too quickly without the necessary structure in place. Colleagues and friends that I’ve discussed this with have also noted more frequent delays with the service at SkipTheDishes, so I don’t think it’s uncommon. Is it always as awful as this incident? I certainly hope no one else has had to deal with this.

I followed up with SkipTheDishes by email the next day, and didn’t receive an answer from them until a week later. That was only after I prompted them a second time. It was then that I realized they never issued a refund to my credit card, but they actually only provided me with a Skip Credit for the Famoso order. It took approximately another week for them to reply and rectify that. There was no way I was going to have my hard earned money tethered to SkipTheDishes when they hadn’t done anything to deserve it. The way that this was handled, I can’t say I’m likely to utilize SkipTheDishes anymore. Not soon, anyway. My confidence in them is shattered, which is unfortunate.

That’s when I decided to test run the other players in the city. Next up was DoorDash. I placed my order on another particularly wet and miserable day. It went in at 12:10pm at the peak of lunch service. I had selected Joey Restaurant Bell Tower to order food from, which is actually much closer than Famoso to our office (just 2 minutes by car), so I took that into account. Nevertheless, it didn’t matter. Everything was prepared and delivered to my door within 30 minutes. DoorDash had no problem assigning a courier to bring my food to me. It was quick and simple. Their app is designed to keep you up-to-date through the whole process using text messages.

DoorDash is probably the next largest service available in Edmonton. For quite a time, they were the only one to offer delivery from Splash Poke. Although, recently Splash Poke decided to join SkipTheDishes, too, due to overwhelming demand from customers. Thankfully, for now, they are sticking with both platforms. Had they opted to leave DoorDash, I would have been utterly heartbroken. Not just because they’re one of my favourites, but because DoorDash has a more reasonable delivery fee of $1.99 versus $3.45 between my office and their 109 Street location. The only downside to DoorDash is that they don’t have as many restaurants available in the southwest corner of the city, so my options are kind of limited when I’m home. But, downtown workers and residents have a lot to choose from.

Foodora’s app is similar to the rest. Unlike SkipTheDishes, they made it in about 30 minutes.

Foodora was test case number three. This is a business based out of Berlin. They expanded into Edmonton last year, basically taking over the social media pages of local influencers. Couriers carry bright pink delivery packs and can arrive either by car or bike. Their branding was definitely on point. But, I’ve noticed that they haven’t grown as quickly as the other delivery services. Regardless, they have some decent options for the downtown area (don’t bother if you’re far south as they don’t do delivery there; the only choice is to pre-order for pick up).

My order from Nosh Cafe on 124 Street was placed at 11:30am. This was, thus far, the furthest location from my office with an estimated 9 minute drive. Again, distance didn’t seem to matter. My lunch showed up at our office doors by noon and I was eating butter chicken at my desk five minutes later. No issues with the food or the courier.

A few days later, I put Uber Eats up to the challenge. I will state that I had fully intended to order my lunch from Let’s Grill Sushi & Izakaya (107 Street and Jasper Avenue); however, come time to order, their business sat greyed out and listed as “unavailable” in the app. I thought it was odd since it had previously listed an opening of 11:30am (so I waited), but I let it go when it didn’t work and I found an alternative. My second choice was Parlour Italian Kitchen (108 Street and 103 Avenue), which had a drive time of 4 to 5 minutes through Google Maps. Holding true to what I expected, Uber Eats followed suit with DoorDash and Foodora by delivering my Veal Parmigiana at 12:07pm. A total of 27 minutes, 10 minutes less than the initial estimate.

My only complaint was that the item the restaurant prepared was incorrect. Parlour had made a similar, but different dish off of the menu. Additionally, the veal was so tough that I found it to be entirely inedible and had to throw the whole piece away. I noted these issues with the food in the app. By the next day, I had received responses from their help desk, including an apology and a notice that the order had been refunded in full directly to my credit card. I didn’t have to fight them about it, they simply did it. The customer service from Uber Eats far exceeded my experience with SkipTheDishes the week prior.

I should also mention that Uber Eats doesn’t ask for a courier tip on top of the standard delivery fees prior to arrival. It’s optional to add one after your food has arrived, but it’s not mandatory. I suspect they get paid pretty well from their cut of the delivery fees alone since the driver said he was happy to have so many orders coming through that day and I hadn’t even tipped him yet. Also, on occasion, Uber Eats offers some great promos. You just have to keep an eye out for them. The following week, I happened to be looking on the app in the morning when I noticed that they were advertising free burgers from McDonald’s. I managed to snag one of the limited codes and I got to try the Creamy Black Pepper Angus burger for just $2.09 after fees. It made for a decent, inexpensive lunch that day, so it can certainly pay off to keep the Uber Eats platform as well.

I know that this was a very lengthy post, but I felt like it had to be written. I’m no newspaper, and I’m well aware that I didn’t test all of the platforms multiple times in a short span to see if service with each is consistent to what I mentioned above (sorry, I’m not rich enough to order delivery every day). But, I’ve used all of them long enough to realize that service through SkipTheDishes has been steadily diminishing. I’ve heard horror stories of orders having to be made and remade by restaurants because it sits too long while they’re waiting for a courier to come. So, what are your thoughts? Have any of you experienced the same thing as me? Or, do I have bad luck? So many people seem to be on the SkipTheDishes bandwagon (as seen in a poll published on Splash Poke’s Instagram stories last week), but they put me through the ringer and I just can’t support them like I used to.