Zoom fatigue, layoffs in Slack chat, reply-all meltdowns and the general destruction of work-life boundaries: The digitized plight of the white-collar office employee, 9-to-5-ing remotely, has been documented extensively.

In non-white-collar industries, hit even harder by the pandemic — small businesses like restaurants, bars and independent retailers — managers have spent much of this year dealing with more immediate and brutal dilemmas, making major staff cuts and furloughs, navigating complicated loan applications and weighing closures both temporary and permanent. Their employees, many unable to collect unemployment benefits that are now running out anyway, are not only eager for work but also wary of its new risks.

The pandemic has accelerated the service industry’s embrace of new tech tools, many of which are being adapted to the industry’s peculiar new needs. Online delivery platforms, like Grubhub and Uber Eats, became vital — and sometimes demanding — partners for restaurants where takeout had been an afterthought.

Plans for touch-screen table-side ordering were expedited. Reservation and point-of-sale software is now being updated to help restaurants comply with new and frequently changing state-by-state capacity and spacing rules.

Some changes are less visible. Apps used for assigning and trading shifts have become, for some workers, the last thin thread connecting them to their jobs and colleagues.

In the beginning of September, HotSchedules, an employee scheduling and communications app, was one of the 10 best-selling apps in Apple’s App Store, just ahead of the hugely popular Plague Inc. — a pandemic simulation game — and FaceTune, the photo touch-up app.

HotSchedules’ downloads tell a story: In March and April, when many service workers were sent home,

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