Think ‘GiG’
The future of labor is here
In Southwestern Pennsylvania, a subtle yet persistent transformation is underway as the âgig economyâ â a sector characterized by short-term, flexible, on-demand jobs â continues to reshape local employment patterns. This shift reflects a broader nationwide trend toward flexible work arrangements, influencing how residents earn a living and how local economies adapt to changing labor markets.
The gigs come in a number of forms â driving for rideshare companies, delivering food, freelancing online or doing temporary tasks such as moving or cleaning. The work can be full-time or a side hustle to make a few extra bucks.
Kodi Cimino of Washington started delivering for DoorDash about 18 months ago because her hours at Rite Aid were cut. For her, the food delivery gig also offers her much needed flexibility.
âI like that I can come and go as I please. ⌠That part is amazing. I also have two kids, and on some nights, my daughter rides with me,â she said.
As of 2023, the U.S. The Bureau of Labor Statistics estimated that a little over 70 million Americans participate in some form of gig work, representing roughly 42% of the countryâs workforce. Even more notable is that the gig economy is growing at an estimated rate of about 13.5% annually, significantly outpacing the growth of more traditional employment sectors, which has hovered around 2.4% over the past decade.
Paula Schmidt, franchise owner of the staffing agency Express Employment Professionals in Fayette, Westmoreland and Allegheny counties said she noticed that many people started to gravitate towards freelance work during the pandemic.
âI believe that back in 2020, many people were afraid because they were out of work and turned to gig jobs like Lyft and Uber to get a paycheck. I think a lot of places were closed down, and the jobs just werenât there,â Scmidit said.
This shift from traditional employment to gig work highlights a broader trend of individuals seeking alternative income sources during uncertain times.
Former reporter for the TikTokłÉČË°ć Alyssa Choiniere, who now resides in the Greensburg area, knows firsthand what itâs like to leave a traditional workplace to pursue full-time freelancing, navigating the challenges and opportunities that come with such a transition.
âIt was difficult to make the jump and give up a stable, full-time job, but ⌠I had built up some savings, which finally gave me the confidence to go for it,â Choiniere said.
The award-winning journalist said freelancing has ebbs and flows, noting that while it is nice to have the freedom, there are some potential downfalls as well.
âThe challenge has always been, and still is, finding the balance between work that is satisfying, fulfilling and creative, and work that actually pays the bills,â she said laughing.
Choiniere is not the only one who left the traditional workspace. Meghan OâFarrell of Beallsville said after she was laid off from her sales job, she turned to gig work and currently drives for Uber Eats delivering food, car parts and even prescription drugs.
Her former job paid better, but OâFarrell said she loves her gig job more.
âI have a purpose with Uber Eats and Iâm having the time of my life,â she said.
OâFarrell approaches her gig job with kindness and whimsy, including positive notes and small mints in her deliveries, or dressing unique often holiday-specific outfits and driving a 2013 Chevy Camaro.
âI provide an experience,â she said. âI try, in some way, to lift the people I deliver to up.â
OâFarrell said her time on the road has taught her how important gig drivers can be, especially in rural communities.
âWhat I have learned while Iâve been delivering is that a lot of people are just isolated. I donât know how some people, before UberEats, were even able to get medication,â she said.
âItâs pretty sketchy sometimesâ
Thatâs not to say gig work is all sunshine and roses.
âThere are times when I have to deliver to some pretty sketchy places,â Cimino said. âAnd while I havenât had anything bad happen to me, it can be nerve-wracking.â
OâFarrell described times when she had been restricted from working because of a miscommunication with the apps.
âWhen I was driving for DoorDash, the app sometimes wouldnât allow me to complete the order at the location because there was no service. So to DoorDash, it looked like I hadnât completed the order, even though I actually did,â she explained.
That led to her being removed from the app.
âIt really freaked me out, because thatâs how I earn a living,â she said.
Also the lack of a steady income, more workers joining the ranks means fewer opportunities.
Choiniere said sheâs noticed there are fewer remote writing jobs than when she first started, which she believes may be due to the saturation of the journalism industry itself. She also observed that compensation has not improved over the past five years.
âThere hasnât been a change in compensation â employers havenât adjusted for inflation. While some gains have been made, overall, pay rates havenât kept pace with the cost of living,â she said.
And itâs not just workers who are at risk. Schmidt noted that consumers can also be at risk when hiring unvetted gig or freelance workers. From lousy yard work to unpleasant catering experiences, she said that sometimes freelancers may not be the best fit.
âMany clients prefer to work through staffing agencies like ours when bringing in temporary workers. They often tell clients to contact us directly because these workers sometimes have inconsistent experience. Staffing agencies can help ensure they get qualified candidates,â she said.
âA more fulfilling work lifeâ
For those considering trying out gig work, there are several important considerations.
âOne piece of advice Iâd give to people trying to freelance is to decide what they want to earn and not work for less than that. There are so many jobs that pay very little, and it ultimately hurts the industry as a whole when people feel they have to accept such low wages,â said Choiniere.
OâFarrell advised approaching the job with professionalism and patience.
âI would say be patient, follow instructions, communicate with your customers, and, first and foremost, be nice to the people at the restaurant when youâre picking up food,â she said.
Cimino said people who are willing to give gigging a go should be ready to embrace the unknown and pay attention to the apps such as Uber Eats and Doordash who give out ratings for their drivers.
And for those considering jumping into the freelance world full-time, Choiniere said people should make sure they have a small nest egg put aside.
âI think itâs worth taking the risk to build the career you want, with some planning and savings,â she said. âSometimes, just stepping out and trying can lead to better opportunities and a more fulfilling work life.â