In appearance, it’s a restaurant like thousands of others in New York. But once at the counter, it is Patricia who takes orders even though she is 14,000 km away. From her living room in the Philippines, Patricia sends orders to the kitchen, receives payments by credit card, and even advises us on the specialties of the Yaso Kitchen restaurant. Coordinating deliveries, answering the phone or monitoring online reviews, before it was Tom, the manager, who had to manage all his tasks. Now, with this remote cashier service, he can spend much more time supervising the kitchen and training staff. Patricia is paid $3 an hour compared to a minimum of $16 an hour for a restaurant worker in New York. The practice is authorized by law, but it divides among customers. In another establishment that uses this technology, TF1 found Chi Zhang, founder and CEO of Happy Cashier. It is the entrepreneur who connects virtual cashiers with restaurateurs. According to him, with inflation and soaring rents, many businesses no longer have the means to recruit. This service can allow them to gain efficiency at lower cost. Today, around ten establishments already employ these remote cashiers. The service could be extended to more than a hundred restaurants by the end of the year. TF1 | Report A. Bourdarias, M. Derrien, J. Asher
