We all rag on Silicon Valley for saying it’s going to make the world a better place. But let’s be realistic: the roughly 50-square-mile area surrounding the San Francisco Peninsula has, indeed, made our lives better in innumerable ways. Look, there’s a machine in our pockets that allows us to take a thousand photos a day, access the world’s information, and do things we never could have dreamed of in the past, like deposit a check without having to go to the bank or drive out of state without getting lost. Thanks to Silicon Valley, you can book flights while you’re sitting on the toilet, get laid while you’re sitting on the toilet, order toilet paper while you’re sitting on the toilet. It’s all pretty magical.

There is, however, one area in which Silicon Valley has made our lives worse: food delivery.

Now, before I go on a vehement rant about how infuriatingly bad food-delivery services are—how sneaky, and self-enriching they are, how they cheat customers, screw over restaurants, and make the world a worse place—I must disclose that I am not just an angry customer here. My first job in high school, after working at McDonald’s for 17 minutes—long story—was delivering food. I worked for Sal’s Italian Restaurant in Florida, zipping pizzas and baked ziti all through Turtle Run and Coral Springs. Later, I was the head delivery driver (yes, head!) for the local wing shop. Here was the thing that was different back then: you picked up the phone, you called and asked for your food, we’d tell you exactly what it cost, exactly how long it would take to get to you, and we’d put it in packaging to ensure it was still blazing hot and fresh when we rang your doorbell.

Cut to today, when many restaurants have outsourced their delivery to apps like DoorDash and Caviar, Uber Eats, and Postmates, and, as a result, the customer gets screwed on every metric imaginable. In some instances, the price these services show you for a pizza or hamburger isn’t the price that the restaurant is charging, where they add a few dollars to the cost of your food, but don’t really let the customer know unless you bother to read the fine print in the terms of service. Then there are the fees. Places like DoorDash say delivery is “free,” but in actuality, the costs are placed in another section called “Tax and Fees.” I’m sorry, but when you put a service fee in a separate area of the bill, that’s not free—that’s just sneaky and gross. Others, like Caviar, split the fees up to seem smaller, presenting you with a service fee, a delivery fee, and then the option to tip (which you should do, unless you’re a monster or work for CNBC). Some are even beginning to add dynamic pricing, in which the fees and prices go up when demand is highest, in the same way airlines can take advantage of you when you need to grab a last-minute flight.

There are essentially two types of Silicon Valley founders. Some are visionaries who identify an inefficient market, like the monopolistic taxi or telecom industries, and set out to fix it. Then there are the Stanford graduates or dropouts—the kind who would have normally gone into private equity—who take perfectly functional markets, make them marginally more efficient, and trick you into paying a hefty fee. This is what happened with the food-delivery industry. In reality, it wasn’t really broken. But sure enough, techies and investors decided to fix it anyway. They made sleek apps and clever algorithms, and paid people who couldn’t find a job a fraction of their labor value to pick up food and drop it off at your house. Finally, they convinced us that it’s perfectly natural to pay $20 to get a burrito delivered that probably costs half of that.