DrinkSomeone buying a cup before work, nearly every day

When I need to leave home to get work done, I want somewhere I can sit for hours, so I do not choose between concentrating and outstaying my welcome.

Khi tôi cần ra khỏi nhà để làm được việc, tôi muốn có một chỗ ngồi được vài tiếng, để không phải chọn giữa tập trung và bị coi là ngồi lì.

Job context

No way to know if there are sockets
High
You find out on arrival, having already ordered.
Root cause: Nobody publishes these because they are not what the shop sells
Sitting long feels like an imposition
High
Especially when it is busy and people are waiting.
Root cause: No agreement states how long is acceptable
Noise changes through the day
Medium
Quiet at nine, impossible at eleven.
Root cause: Conditions shift hourly and nowhere records it
Ordering more just to keep the seat
Medium
Drinking more than intended.
Root cause: The seat is charged for indirectly, through drinks
Nowhere to leave things when stepping away
Medium
Carrying the laptop to the bathroom.
Root cause: Cafés are not designed for staying

A solution is not the same thing as a product, a customer can hire a behaviour or a workaround too.

Return to a few known cafés
Behaviour
The only reliable route, narrowing the choice to two or three.
Check photographs and comments beforehand
Product
Occasionally informative, and silent about today.
Rent a desk by the hour in a shared space
Service
Solves the actual problem, at many times the price of a cup.
Keep ordering to hold the seat
Workaround
Paying for the seat under another name.
Bring noise-cancelling headphones
Product
Handles the noise and neither the socket nor the bag.

The café sells drinks while what this customer is actually buying is hours of a seat, and there is no way to pay for the second thing.
Why existing solutions fail: Charging by the hour turns a café into something else in a passing customer's eyes, so almost none will, and both sides continue an unspoken arrangement in which neither can state what they want.
Potential opportunity: A published price for staying, so neither side has to guess at the other.
No source exists for a café's working conditions, sockets, internet, noise by hour, though that is the entire set of things this customer needs to know.
Why existing solutions fail: Cafés do not publish it because it is not what they want to sell, and map platforms describe only attributes common to all venues, so an attribute mattering to one group of customers has nowhere to live.
Potential opportunity: Conditions reported by this group of customers to each other, by hour, rather than waiting for the venue.