A FORMER DELIVEROO worker says his contract was terminated because he would not sign a new agreement that would dramatically decrease his earnings.

Jamal told Joe Duffy on RTÉ’s Liveline that he was being paid €9 per hour and getting an extra €1 per delivery but that the system is now being changed so drivers get paid €4.25 per drop and €4.75 per drop on weekends with no hourly rate.

“I didn’t sign the contract and they told me that after 16 June, if I haven’t signed the contract I’ll be terminated from the job and that’s what they did.”

He said the new agreement was less favourable to him and described how he made no money one day last week under the new system:

I was logged in all day until 9 o’clock and I made no money at all. I didn’t get one delivery.

Jamal claimed that anyone working for Deliveroo is now only making €50 or €100 a week.

In a statement, a spokesperson for Deliveroo told TheJournal.ie, “We’re updating our rider service agreement to more accurately reflect the way riders are currently working, which includes setting out service delivery standards in areas such as road safety, food handling and dress code.

As freelance contractors, our riders are not required to agree to this update, but it is necessary for those who wish to continue as a supplier on our platform.

“As standard practice this has included a programme of direct dialogue with our riders and has not involved terminating our current fleet.”

Jamal also told Joe Duffy that Deliveroo “take a €200 deposit for giving the uniform, bag pack, battery pack and t-shirts”.

Speaking about the distance that the riders go, he said, “They advertise that we deliver 3.2 kilometres but I’ve delivered up to 8 kilometres away.”

They do give a bonus if you are the fastest driver of the month, you get a €100 bonus if your delivery time is perfect and better than everyone else.

A spokesperson for Deliveroo told TheJournal.ie, “We often provide bonuses for our most efficient riders. This is never based on speed on the road.

“It reflects a combination of customer service, availability at our busiest times (lunch and dinner) and great feedback from restaurants, fellow riders and customers.”

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