UK cafes ban laptops to curb remote workers hogging tables
LONDON, UNITED KINGDOM — Two cafes in the United Kingdom have implemented restrictions on laptop usage during peak hours to address concerns about remote workers occupying tables for extended periods.
This move aims to increase turnover and improve the atmosphere for other customers.
New policies target ‘laptop squatters’
The Collective in Caversham has banned laptops between 11:30 AM and 1:30 PM on weekdays and entirely on weekends.
“We are a small independent business, so we need to keep those tables busy and turned around – we can’t have people hogging the table and we don’t want to disrespect people that come in with laptops either,” Alex Middleton, manager of The Collective, explained to BBC.
Meanwhile, Milk and Bean in Newbury has limited laptop use to one hour on weekdays and imposed a complete ban on weekends.
Chris Chaplin, owner of Milk and Bean, cited financial concerns, stating that laptop users tend to have “a lower turnover and quite a low spend compared to people that aren’t on laptops.” He also noted that laptop use “brings the vibe of the place down.”
Implications on remote work culture
The rise of remote work since the pandemic has led many to use cafes as makeshift offices, taking advantage of free Wi-Fi and electricity.
However, this trend has created challenges for cafes already struggling with the economic impact of lockdowns and rising food and energy prices.
Some cafe owners have reported disruptions caused by laptop users. The Fringe and Ginge in Kent banned laptops earlier this year after a customer asked staff to be quiet during a work call on Zoom.
This issue is not unique to the UK. Cafes across Europe, from Berlin to Paris, have also imposed restrictions on laptop usage due to an influx of digital nomads. Some have dubbed these long-term laptop users “cafe squatters.”
As businesses continue to navigate the changing work landscape, finding a balance between accommodating remote workers and maintaining a profitable, enjoyable atmosphere for all customers remains a challenge for many cafe owners.
