A few years ago, Adalberto Martín began to see some troubling changes at work. As a veteran member of the room service staff at Marriott’s W Hotel in downtown San Francisco, he was an expert in delivering carefully assembled trays of food and drink to hungry guests. But the number of orders had sharply decreased. What was once 50 glasses of orange juice every morning had dwindled to 10, and Mr. Martín’s tip income fell accordingly. At lunchtime, he seemed to make more deliveries of plates and silverware than actual food. The process of de-skilling and misclassification is happening all over the world. The gig economy is being used to replace skilled workers with less skilled.
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