Are you trying to explain why people don't work as on demand chefs?

I'm trying to ask how is chef different from delivery driver?

Chefs (by which we really mean line cooks) don't drive to get ingredients and then go back to your kitchen. It takes about 4 minutes to make a big mac, and you're likely going to be cooking more than one big mac at a time. They also don't work on demand so this premise:

> Big Mac is $8 with tax. If I texted you right now and said I’d pay you $8 to stop what you’re doing,

is nonsense. They get paid a fixed rate regardless of how many orders they fill.

The original premise was not that nobody is willing to do demand work for marginal wages, it's that there's enough competition in the labor market that wages need to be competitive, on a per hour basis, for things to work out. And that these one off jobs tend to need to be pretty pricey to make up for the variance in work availability vs. a steady hourly pay.

Thank you for explaining this.