I've come to look at remote/onsite preference as a sort of dietary restriction/preference: some people's personality/temperament absolutely makes remote 10x bet

I've come to look at remote/onsite preference as a sort of dietary restriction/preference: some people's personality/temperament absolutely makes remote 10x better. For some people it's a tasteless/flavorless existence. Both can be right. The problem in a company setting is that we're all 'eating' off the same menu. So, my guess is longer-term companies will sort out to remote-only, onsite-only or light-hybrid (sort of like 'Vegan Fridays' at the cafeteria...)