Last Call: The newest coworking spaces are… empty restaurants?

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Coworking at empty restaurants

Coworking spaces are intended to provide professional environments for self-employed or freelance-type people who don’t have traditional offices to call home. But they’re expensive. So are some big-city restaurants’ rents. A company called Spacious hopes to present a solution for both restaurants and freelancers by renting out empty booths and tables during the day, when dinner-only restaurants are closed. Vox has a good explainer on the service, including a first-hand account of what it’s like to work for a day from a sort-of-empty restaurant. (I was disappointed to find out that most of the restaurants won’t serve you snacks while you work. Missed opportunity, I say.) [Kate Bernot]


Horrible names to have right now

Not gonna lie, last week was rough. But at least some people with the absolute worst names possible right now are bonding together to get through the dark times. A few days ago, Brett Kavanaugh (not that Brett Kavanaugh) tweeted that it’s “a terrible time to be named Brett Kavanaugh.” Not only has he received over a million likes on that initial tweet, he’s also received an outpouring of support from Michael Cohens, Michael Jacksons, and Mike Pences. Basically, all the controversial Mikes, some unhappy Paul Ryans and Susan Collinses, a support-group searching Sean Spicer, and even an unfortunate Siri.

Can’t imagine the next visit to the DMV is going to be a laugh riot or anything, but you hang in there, other Brett Kavanaugh and pals. [Gwen Ihnat]



The coworking space is a good idea on a couple of levels. It’s good for dinner-only restaurants (as mentioned), but it’s also good for smaller restaurants that usually have the 1430-1700 slot closed for prep.

More importantly, just having people inside the space is important for creating an inviting atmosphere. An Indian restaurant near my apartment closed recently not because of the food or prices—both reasonable—but it couldn’t create an attractive atmosphere to get people in the door.

It had a narrow storefront, with the kitchen on the second floor and the first floor consisting solely of tables (no bar, no register). If there were no patron inside, the entire first floor would consist of either an awkward-looking waiter waiting to greet customers, or no one if he was upstairs. It was really off-putting, and in the 7 months it was open I saw fewer than 5 people eating in there.