With more employees being called back to the office, many workers are suddenly protesting by being in the office for as little time as possible. As the term suggests, coffee-badging means coming in for just enough time to have a cup of coffee, show your face, and swipe your badge.
Share:
More In Business
How Much Would YOU Invest in Your Kid's Dorm Room Redesign?
Urbanology Designs' Co-Founder & CEO, Ginger Curtis, joins Cheddar to give expert tips on how to revamp your college kid's dorm room. Watch!
How Gen Z is Viewing the 2024 Presidential Election
Dylan Douglas, host of 'Young American with Dylan Douglas,' joins Cheddar to reveal how Gen Z is feeling about the election and what issues matter most to them.
Is Post-Pandemic Revenge Travel Over?
Priceline CEO, Brett Keller, joins Cheddar to discuss the latest travel trends and how Hurricanes Helene & Milton have affected those flying south. Watch!
How the Nike and Hyperice Boots are Helping A-List Athletes
Hyperice CEO, Jim Heuther, joins Cheddar to discuss the company's latest product collaboration with Nike. Find out how it is helping your favorite athletes.
How Robotaxis Are Going to Change the Transportation Space
Founder, Chairman and Principal Analyst of Constellation Research Inc., Ray Wang, reveals how Tesla's Robotaxi is going to disrupt the transportation industry.
Big Business This Week: A Tragedy in Two Hurricanes
Rebuilding Florida and North Carolina ain't gonna be easy. Plus: Elon, Boeing, TikTok, Disney, and 7-Eleven!
Why Flavor Flav is Now the King of the Swifties!
Have Taylor Swift fans dubbed Flava Flav as King of the Swifties? Plus, his new partnership with Old Spice and if he will ever go back to the Olympics. Watch!
Why Students Prefer Southern Universities
Education Reporter for The Wall Street Journal, Doug Belkin, discusses his latest piece and delves into why incoming freshmen are preferring southern schools.
David Chang Is Bringing the Momofuku Experience to Your Kitchen
CEO of Momofuku, Marguerite Mariscal, explains how the celebrity chef's line of 'restaurant grade' products are attracting new consumers
