staying afloat...

Running a restaurant in current conditions presents new daily challenges. Yesterday, we had no internet or telephone service for most of the day. No access to reservation system, no text messaging capabilities, etc. On the heels of that, we had a substitute delivery driver that was sort of thrown to the wolves as far as what to do. The poor guy showed up 6 hours late with all the produce we needed for the day’s prep; and at that point we had let the cooks go home.

Last week, I had some folks that were late, told me they would arrive in 15 minutes and when I called back 30 minutes later said “we are almost there.” In all, they were an hour late and somewhat annoyed that I asked to see proof of vaccination upon arrival. But…we made it work.

Communication is key. We do our best to get you the information you need and so appreciate when you do the same. Since re-opening in July our base costs for product have increased 20%. This is the reality for most restaurants right now. We are so grateful to be here and we truly have the most supportive guests. Know that we remain dedicated to creating a great experience for you, no matter what the day brings.

schedule changes...

Just a quick note…

Copine will be closed March 31st, April 1st and April 2nd. A little refresh and time set aside for personal business are what’s ahead. Thanks for your support as we continue to ask for vaccination proof for a bit longer. We will be resuming Sunday Takeaway on April 10th…(that menu will go online for pre-order on Sunday the 3rd.)

We are excited to host Nine Tale’s Hyun Kim for a pop-up this month! Sunday, March 20th she will be serving her modern Korean Cuisine in our dining room. Hyun has been in our orbit since Book Bindery days; we are so pleased to present this event.

Thank you, everyone! Be well and we’ll see you soon!

pay it forward...

Gratitude is a daily ritual at this point. I have to give it up to the universe for the metaphorical sunshine following the cold, dark months we have endured as an industry. As we come out of this pandemic, we continue to push and improve. We have (finally) begun to add to our culinary team…and this is no small feat. The choices are more limited these days; sometimes folks don’t show up for the initial interview and sometimes the timing is not right, despite the pull they may feel towards our property. We have seen the departure of some negativity in the Seattle culinary world. And we have a blank canvas of opportunity ahead.

The fog is lifting. In the coming months, we will explore a Sunday service now and again; maybe quarterly, maybe monthly? We will keep the smaller floor plan for everyone’s comfort and stick to our schedule of Thursday-Saturday service. And we will just “be” with this new reality post-covid (with any luck.) We continue laying groundwork for the leaders to come. Those that take what works and build on it; because the best way to create lasting change is to focus and to pay it forward…

day in the life

Day starts around 5:15 am, typically: dogs wanting to go out and then be fed. Meditation and coffee = something I embrace. Quiet. After showers, the quick commute to work (stops along the way at Chef’s Store, Office Depot, Ballard Market) arrival around 8:30 am. Get things going…equipment on, stocks, check messages, receive deliveries, put away produce, re-situate tables. Shaun begins his prep list. Prep for Takeaway, Amuse, Foie, Dessert. Bar Menu. Floor plan for the evening. IG posts? Tip reconciliation, payroll, daily log, hours double checked, scheduling. Is our team healthy? Is everyone taking care of themselves?

Shaun deep in his list by 10:00 am. Kitchen crew arrives. What’s next…go go go. Brain moving a million miles a minute. What is next week’s menu? What’s on the back burner for Table 22 subscription this month? What is Jill asking me to do for Takeaway next Sunday? Will we find a qualified Sous Chef this quarter? No time to eat…just coffee. Maybe finish a smoothie made at home before we started the day? Feeling in his body: I am not in my 20’s anymore, with endless energy.

Go go go. Covid drop in covers. Emails. Business forecast for next week. Water heater frozen? Is there product available? FOH arrives. Pre-shift/family meal at 4:15. Food allergies. Service. Plates, dishes, glassware. Food allergies. Have I asked if my team needs anything too many times?

This is the moment I am able to see the big picture: these people we care about so sincerely…moving in tandem and making this place work. Beautiful.

Mentor. Encourage. Support.

Break it down. Clean it up. Head home 11:00 pm or so. Maybe a quick (healthy?) bite. Lather, rinse, reflect. Repeat.

Don’t ever take anything for granted. That’s the lesson. That’s the challenge. That’s the dream.

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.