2022

As I write this, I think about the way I felt one year ago. We have all had our struggles. We have all known and faced a certain set of circumstances since then, in whatever way it has manifested.

I hope that as we move into a new year we can also reach for a new level of patience and respect for ourselves and each other. The world is so full of darkness and criticism it can be too much most days. I see broken out windows of small businesses, houseless people, human injustice and those walking the streets in need of serious help.

And, mixed with these pretty severe issues, I also see social media platforms where people berate those in the service industry over he said she said scenarios. I hope that those on the receiving end are breathing deeply and doing whatever work needs to be done; within reason. I have touched on this before but ‘If you don’t have something nice to say’ etc.

If I don’t see the value in something…I just don’t return. As an owner, I try to think about what someone else may have gone through that day, month or year to make them act a certain way. And I take stock in what is important and throw out the rest. You can’t please everyone all the time. But you can certainly be the bigger person.

gratuity 101

The American mindset (at least in finer dining settings) is geared towards comfort with tipping your server for the evening. I understand that there are places where the minimum wage may be low and a tip seems more of a compensation for that inequity. Washington is not one of those states.

Excepting special events, we do not include a service charge built into our prices. We do not add automatic gratuities to parties of 6. We do however have a very hardworking team that provides, what we hope, is an exceptional experience. The norm at Copine is that they are left a roughly 20% - 25% gratuity.

As of late, I notice one table a night adding a 5% tip. Yes, it is irregular, but it does give us pause.

We kindly ask that guests do not make an assumption that a gratuity is included. Please be gracious to your serviceperson and tip them appropriately. They maintain a very high standard for us, for themselves and for you. Always feel free to ask questions and engage in dialogue…thank you!

october...

Fall is in full swing! Take time to enjoy the colors, smells and warm beverages. Coming out of all the darkness of the last months, you notice all the beautiful things that much more. Leaves, crisp weather, halloween movies! I have been taking a certain pleasure in these recent days…

For the next 6 months or so King County is requiring proof of Covid-19 vaccination to join us at Copine. This policy is to be reviewed at that time, but until it is, please do come prepared to show documentation each visit with us. We want the evening to be stress free and relaxing for all concerned!

Our team is building and pushing forward, as we prepare to move into the Holidays. We will be offering Thanksgiving Takeaway with pick-ups the Wednesday before, as well as some special Table 22 goodies for November and December. Be well - and trick or treat!

a love letter to our staff

I read an article this morning in Seattle Met Magazine regarding current staffing shortages in this industry…link here for those interested: https://www.seattlemet.com/eat-and-drink/2021/09/restaurant-worker-shortage-in-seattle

This is not a new-ish concept, though it’s certainly been pushed to a new level. When you have a market as saturated with restaurants as Seattle is (was…and may be again…who knows?) you run into these problems. This seemingly never ending pandemic forces decisions about what is really important. And that means career, sustainability, happiness. Pride in what you do every day.

I want to take a moment to thank our team for their dogged perseverance on behalf of Copine and - more specifically - Shaun and me. They continue to push themselves to be better. As I have said many times…we cannot do this job, this career…this thing alone. We take comfort in our little corner of safe space and routine, where we can make folks happy. And better ourselves in the process…

It gives me life. And hope.

PSA

Hi friends…

We have been re-opened for 1 month-and it feels very good so far. Your response to the changes we’ve made and the general “vibe” in the restaurant has been really positive. Thank you.

As with everything over the last year and a half we continue to grow and adapt. We have begun taking bar reservations as of September. Note that we have gone from 12 bar stools to 8 in order to provide a bit more room for your comfort. Our bar will feature a small menu and the option to order our 3 Course Prix Fixe on a case by case basis. We know that some of our guests like a small bite, while others just want the ambiance of a comfy bar seat and we will do our best to provide both.

Our dining room remains at a smaller capacity indefinitely; please reach out to us if you have any difficulties securing a reservation. We always keep a wait list and can often make something happen. As a sidebar: please do be mindful of cancelling last minute. Taking fewer guests each evening on a reservation only basis means that it can create challenges when folks do not show up. We ask that you do your part to help us keep things moving smoothly.

Takeout is still available for those not ready to dine-in.

Stay focused on the positive and how far we have all come…see you soon!

accountability

ac·count·a·bil·i·ty

/əˌkoun(t)əˈbilədē/

noun

1. the fact or condition of being accountable; responsibility.

As we begin our dine-in service tomorrow, we are reminded of the need for accountability to ourselves and those around us. In the Seattle area we have really stepped up to the plate and taken the necessary precautions to protect each other over the last 15 months.

When you enter our space, please respect those around you. We do not recommend dining out without the simple step of vaccination.

That said, if you choose not to receive a vaccine, whatever the reason, please be sure to wear a face covering. We want the experience of dining with us to be relaxed, comfortable and safe for everyone. Including you.

We’ve made it across the finish line…let’s keep the forward momentum. As they say, accountability is not only what we do - but also what we do not do. See you soon!

industry notes

The hospitality profession has been through quite an unveiling; an industry-wide “me too.” And, as much as I hoped that these things had gone away, we hear about them still, even this past week.

Back in my youth, I had a manager in New York tell me to “go outside and shake your butt” to get some people in the door. I’ve been grabbed and “bumped into.” I have seen cooks get screamed at in very high end places, in ways that were absolutely unacceptable. I have heard horrible stories of staff not being paid, rent checks bouncing and cooks being told by their chef “I can do this without you; if you don’t like it, get out.” The mentality of who cares…there are 100 other folks behind you that would love this job is just absurd.  I cannot wrap my brain around why people prey on others. I promised myself that when I was making the decisions I would remember these things.

Shaun and I would never want a team member to feel uncomfortable or unsafe. Period.

Nobody is perfect…we all have bad days. But, if we cannot operate with mutual respect and integrity I would rather close. In my humble opinion: your goal as an owner in this industry should be that anyone you were lucky enough to call a team member can say they were treated fairly, enjoyed their work and left with more knowledge than they arrived with.

For what it’s worth…

copine 2.0

Yesterday we heard about something we’ve all been waiting for…possibility. The possibility of a more “normal” existence.

We are pleased to announce that we will begin serving guests in our space on Thursday, July 15th at 5:00.

Note that our team is currently completely vaccinated; we do not encourage dining out without this simple step. Additionally: we will observe a socially distant floor plan and we will likely wear masks for the next few months…we want to create a safe space for our guests and staff.

Our formula moving forward will be a set 3 Course Menu with some choices in each category and a few supplemental items. We are asking for a 2 hour dine time window for now. By limiting seats (including no bar seating) we are going to need to stick to this schedule. As things progress we will ask for feedback and continue to explore our options based on comfort level and business needs.

If there are questions, concerns or comments…reach out. Let us know. Communication is key for all of us. Our biggest concern is that we are staying true to the vision and integrity of what we do at Copine.

With gratitude,

Jill