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

bridging the gap

to connect two things

I keep hearing the phrase “when things get back to normal.” I hope we are close…our staff has begun the process of vaccinations. We watch and we wait for the numbers. We will likely begin serving on site in July, depending. Fingers crossed.

The bridging of the period before and after Covid is going to be a journey for all of us - and we will need to make some adjustment to our expectations. There will be pivots as restaurants begin the re-opening process…please be patient. There may be hours of operation changes as well as concept and price adjustments. Just know that nothing is bulletproof - life does not come with guarantees, obviously. 

For us at Copine, what’s at the heart of hospitality remains strong; possibly stronger because of 2020 as a whole. Exceeding expectations will always remain our goal. We have been pushing extremely hard to get to through to the other side. At the same time, we are learning to create a better balance, because this career takes a tremendous toll. Throughout the last year our industry has done what it can to survive. 

Patience and perseverance. We look forward to welcoming you again.

march 2020

DAILY LOG - MARCH 2020 - ONE YEAR AGO

Sunday, March 1st, 2020 (6 CXL)

The beginning of the dark-ish days? Not sure what to make of this virus issue, but we will do our best and handle it. No folks on the street today…

Wednesday, March 4th, 2020 (20 CXL)

Quite slow, though the room was buzzing and “seemed” busy because of timing of seatings. Nice people…

Friday, March 6th, 2020 (28 CXL)

Meh. Not cute. Very nice and very vocally supportive guests. Lots of comments on the safe space feel of Copine and how it makes guests comforted in an uncertain time. That makes me happy. I cannot control business levels at this point.

Saturday, March 7th, 2020 (45 CXL)

Very supportive guests trying to help us out by showing up. We are hanging on by a thread; I have payroll this week and very little bookings to shore up reserves. Getting a bit scary but we are just trying to stay calm and control what we can.

Sunday, March 8th, 2020

Better than expected. The stress is very hard to manage in moments and my knuckles are raw from hand washing.

Wednesday, March 11th, 2020

We have definitely hit the period in time where we are struggling for covers. Usually we are stacked up for the weekends. Right now I am at 14 for Friday and 34 for Saturday = less than one of these evenings typical services. Diagnosis of Tom Hanks makes this situation more real for the middle america folks who felt immune, I think.

Saturday, March 14th, 2020 (47 CXL)

Absolutely incredible people supporting us right now. Everyone thanked me for being open, but I think next week we will have to move to take out only.

Sunday, March 15th, 2020 (12 CXL)

Whelp, this is it for normal dine in service for a while. Governor has shut us down, as he should. We will brainstorm new to-go solutions asap. We need a few days to organize and process everything that has happened. Sigh. We need to make it through this.

Thank you, Seattle, for all you have done to support us during this pandemic. Better days feel around the corner…we could not have done it without you.

community

kəˈmyo͞onədē/

noun

1. a feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals

This post addresses the community of our hospitality colleagues here in Seattle.

To the friends who are struggling to survive in an ever changing landscape: each of us has our own process. The challenges of opening, closing, opening again, snowstorms (and balancing all of that while staying true to the core of what hospitality is) can be overwhelming. Most of us know that unless you are walking in the shoes of someone else, you have no idea what the best course of action may be. The majority of our community is lifting each other.

Shaun and I choose to operate our business with transparency for both our employees and our guests. This involves accepting critique and encouraging open dialogue. Without intelligent discourse and the basic ability to communicate, opinions are meaningless.

Community is something to be appreciated and nurtured.

“Seek first to understand, then to be understood.”

dawn

dawn

/dôn,dän/

noun

2. the beginning of a phenomenon or period of time, especially one considered favorable

A new year: an opportunity to set goals and cross them off our list. I love a clean slate…especially after dumpster fire 2020.

I have been thinking about what things from this closure we will take with us into Copine 2.0; (definitely a work in progress since we are so far from re-opening at this point.) I mull over my personal goals for the year…feeling in some ways like time has stood still the last 11 months and somehow simultaneously feeling like I have aged faster than usual? Recent mornings, while I am drinking my coffee, I got to thinking about the dawn in general…

Astronomical dawn begins when the sun is below the horizon in the morning. It is "first light."

Nautical dawn begins when there is enough illumination for sailors to distinguish the horizon at sea.

Civil twilight begins when there is enough light for most objects to be distinguishable, so that some outdoor activities, but not all, can commence.

What do you think?…I feel like we are in the astronomical phase: just a small first light.

But, damn…it sure is beautiful.