Brasão Brazilian Steakhouse

Welcome to our Server Training

This training will help you understand of how our restaurant works.

It will teach you from table manners to how to present a bottle of wine to a customer.

You will learn about how to maintain an effective service and up-sale beverages with ease.

By the end of this training you’ll know our serving system, bar crafted cocktails

and wine, gourmet salad bar items and prime meats.

What is a Churrascaria?

A churrascaria is a restaurant where meat is cooked in churrasco style,

which translates from the Portuguese word for "barbecue".

Churrascaria cuisine is typically served rodízio style,

where gauchos serve the barbecued meats from large skewers directly onto the seated diners plates.

Drinks usually come fast and service tends to be fast pace most of the time.

Desserts and after dinner drinks are offered after the meal.

Rodízio style

Rodízio is an all-you-can-eat style of restaurant service.

In most areas of the world outside of Brazil, a rodízio restaurant refers to a Brazilian style steakhouse restaurant. Customers pay a fixed price, and gauchos chefs bring samples of food to each customer several times throughout the meal, until the customers signal that they have had enough.

Hours and Pricing

Prices:

Lunch:

Kids 6 & under: Free

Kid 7-11: $24.95

Salad: $27.95

Full Rodizio: $49.95

Dinner and Weekends:

Kids 6 & under: Free

Kid 7-11: $32.95

Salad: $42.95

Full Rodizio: $64.95

HOLIDAY PRICING:

Full Experience: $74.95

Salad Bar: $52.95

Children 7-11: $37.95

Children under 6: Free

Hours of Operation:

Monday - Friday:

Lunch - 11:00AM - 2:00PM

Dinner - 5:00PM - 10:00PM

Saturdays: 2:00PM - 10:00PM

Sundays: 12:00PM - 8:00PM

Brasão Specials

Executive Lunch: for $29.95 and enjoy unlimited salad bar, hot sides and 8 delicious cuts ​including prime meats. Monday-Friday from 11AM-2PM

Sukarra Dinner: for $44.95 and enjoy unlimited salad bar, hot sides and 8 delicious cuts ​including prime meats. Available Sunday-Thursday.

Che’f Specials: Japanese Wagyu A5 3oz ($69.95) and 6oz ($119.95) & USDA Aged Prime ​Tomahawk $195.95 (40oz).

Ladies Night: Ladies get $5 drinks every Thursday from 7-10PM

Happy Hour: Tuesday -Thursday 11AM-2PM & 4-7PM,

Sunday - Monday All Day -

$8 selected drinks and $14 selected appetizers.

Reverse Happy Hour: Every Thursday from 7-10PM.

Monday Couples Night: Dinner for 2 only $118.95 includes complimentary dessert for the ​couple.

Tasting Tuesday: Drinks flights starting at $10

Wine Down Wednesday: Get any bottle of wine with a 20% off the price.

Caipirinha Thursday: Get any flavored Caipirinha for $8 each.

Anniversary Special: $49.95 Dinner (For the anniversary month)

House Rules

Positive energy:

Prepare yourself with positive energy; that will be the main force following the company's mission:

"To create an enjoyable dine-out scene".

Smile and greet everyone in the front of house and back of house.

Timeliness:

Be on time for your schedule shift.

When coming on to your shift, check in with the manager on duty. Notify them that you are present. You ​must be in full uniform and ready to go to your section when you clock in.

If for any reason you are going to be late for your shift, please call and speak directly to the manager on duty.

No text or voice messages will be accepted.

Schedule:

• Our work week begins on Friday and ends on Thursday.

• Schedules are made every week and will be posted every Thursday by 6:00PM.

• Failing to report to work on a scheduled shift or arranging your own replacement on a shift without the ​permission of the manager or supervisor is grounds for discipline, up to and including termination.

• All changes to the schedule must be approved and authorized by a manager.

If there's no manager approval, the substitution is not valid and the schedule person will be held ​accountable.

• Availability change requests must be submitted two weeks before the schedule change will take effect. If ​approved, the manager will make the necessary adjustments.

• If your availability is not feasible for the business demands, the manager has the right to decide wether ​employment should continue.

Requests off:

• All requests off must be submitted to a manager at least two weeks of the requested off date.

• All requests off will be treated as a request and a manager has the right to refuse any submitted request.

Break periods:

• All breaks must be authorized for the manager on duty.

• Breaks will not be allowed during the peak times of 11:00am - 2:00pm and 5:00pm - 10:00pm and are under ​the manager's discretion.

• Break areas are also under the manager's discretion.

Eating:

• Eating or chewing gum is not allowed at the front of the house or while preparing food in the back of the ​house.

• A manager must approve any eating while you are on the clock.

• The manager on duty will provide you with an eating break.

Drinking:

• Employees are only allowed to have water or fountain beverages on their eating break.

• Juices, shakes or alcoholic beverages are not allowed.

• Do not consume any beverages in plain view of guests.

Bar area:

• Only bartenders, bar backs and managers are allowed behind the bar.

• If you need something from behind the bar you must have a manager's permission.

Kitchen area:

• Only kitchen employees and managers are allowed on the cooking line.

• If there is something that is needed from the line, employees should speak with a manager.

• Kitchen noise level should be kept to a minimum.

If you have time to lean, you have time to clean:

• You must always be doing something productive while on the clock.

• There is always something to do or that needs to be done, wether is cleaning, polishing, etc.

• If you can't find something to do, be proactive in finding out from your manager if there is something you ​can do.

Personal belongings:

• If you bring any personal valuables to work, you are responsible for the safekeeping of those items. The ​company assumes no liability for lost, stolen or damaged property.

• No personal belongings should be kept in the restaurant storage, office, cashier, host stand or bar.

Cell phones:

• Cell phone will not be permitted while on the clock.

• The use of cell phone while on duty is not permitted.

• Manager's permission is required to make or receive phone calls while on the clock.

Take initiative:

• Every effort should be made to make our guests feel welcome, to get to know our regular guests and to ​cultivate the new ones.

• Anticipate guests needs and take initiative to inquire about their special occasions and needs.

• Always ask yourself, "How do I make the guest feel?"

Employee restroom:

• All employees are required to use the employee restroom while on the clock unless instructed otherwise.

• Wash your hands after using the restroom to practice Food Safety & Sanitation.

• Please keep our restroom clean.

Employee entrance/exit:

All employees are required to use the employee entrance in the back of the restaurant unless instructed ​otherwise.

Tips:

• Based on Internal Revenue Service(IRS) rules, you must include in gross income, 100% of the tips you ​receive.

• Cash tips must be declare by the employee in the Aloha system, and credit card tips will be added to the ​payroll check.

• Not reporting tips is grounds for termination.

Tip share:

• We participate in tip pooling.

• Servers/Bartenders and Gauchos will share 95% of tips.

• Server assistant will share 5% of tips.

• Those will be split further based on execution of steps of service on your commitment pledge at 90%, 95% ​and 100%.

Dining privileges:

• Employees are allowed to dine at the restaurant as guests when not scheduled for a shift.

• You are expected to act as guest and conduct yourself respectively.

• Employees are not allowed to sit at the bar counter top. Bar counters are reserved for customers not ​employed by the company.

Discounts:

As benefit to our employees, we are offering the following:

• Employee will have 50% free meal and Family/Friends will have a discount of 20% of the meal.

• Employee has to be seated at the table.

• Seating arrangements will be under the manager's discretion.

End of shift:

• Once your shift has ended you must leave the premises.

Parking:

• Employees must park in the designated parking areas.

• Employee parking will be at the back of the restaurant.

• Any employee automobile parked outside of the designated parking area will be subject to towing at the car ​owner's expense.

Uniform standards:

• Uniform should be clean and presentable ready for work before clocking in.

• Vest, Tie and Shirt provided by the restaurant, black shoes non-slip, black socks, black pants, black belt.

• Crumber tool, wine key, lighter, pen.

• Hair should be combed or tied in a bun.

• Beard no longer than 3/4 inch.

• Must look presentable at all times.

• Must be in full uniform at all times when inside the premises.

Meat Selections

We offer 17 charcoal grilled cuts including ​USDA Prime meats.

Includes: Beef, Chicken, Lamb, Pork, Shrimp and ​Grilled Pineapple.

1. Picanha (Prime Top Sirloin)
   
2. Spicy Picanha
3. Alcatra (Top Sirloin) with cheese
   
4. Rib Eye
   
5. Filet Mignon
   
6. Beef Ribs
   
7. Fraldinha (Bottom Sirloin)
   
8. Garlic Picanha
   
9. Lamb chop
   
10. Leg of Lamb
    
11. Chicken breast with bacon
    
12. Chicken legs
13. Pork Ribs
    
14. Pork Sausage
    
15. Filet Mignon with bacon
    
16. Grilled Shrimp
    
17. Grilled Pineapple with cinnamon and sugar
    

A tour through the kitchen will be provided by a trainer.

By the end of this training you must be able to identify

every cut by name.

gourmet Salad Bar

Our gourmet salad bar offers over 50 international items including aged cheeses and exotic meats.

Desserts

Our restaurant proudly offers a selection of 14 delectable desserts, each crafted to provide the perfect sweet ending to your meal.

1. Flan
2. Creme Brûlée
3. Papaya Cream
4. Ice Cream
5. Fresh Fruit
6. Tiramisú
7. Chocolate Mousse Cake
8. Chocolate Molten Cake
9. Strawberry Cheesecake
10. Carrot Cake
11. Key Lime Pie
12. Tres Leches
13. Dessert Trio
14. Flaming Cheesecake
    

By the end of this training you must be able to identify every salad item and dessert by name.

Table Setup

How to set up a table properly:

A trainer will explain you the proper set up of a table.

Setting up a table should not take you longer than 30 seconds.

Make sure glasses are aligned evenly and above the knife, coaster goes right above the tongs facing the red side, leave enough breathing space in between utensils and brown napkin.

Table numbers:

A trainer will go over the table numbers, sections and tour the restaurant with you.

You must learn the tables number to ensure efficiency in service.

Codes:

Every item that we sell has a unique code.

You have the responsibility to learn the basic items and their code.

You will learn how to use the notepad to add drinks.

Team work:

Learn how to work with a partner.

Use communication with neighbor server to avoid mistakes.

Comunication is key to succeed.

Opening Kitchen:

Prepare coffee station

Cut limes and lemons

Check the fridge to make sure everything is full and ready to go

Prepare cappuccino machine

Put mats on the floor

Fill up the ice bin

Opening Main floor:

Sanitize silverware and align it properly on the table

Clean salt and pepper shakers

Make sure chairs are clean and aligned

Make sure stations are restocked with utensils, table cloths and napkins

Each server station must have clean plates at all times

Bottles of water should be brought to the floor 5 minutes before opening time

Floor should be swept

Make sure the bar is open and ready to go.

Opening Bar:

Place floor mats in their designated place

Prepare the well, organized each bottle and get them ready

Organize bar mats on the counter tops

Restock straws and napkins container

Organize utensils (shakers, muddlers, knives, peelers, strainers, double strainers, stirters, etc)

Fill up ice bin

Have fruit sliced and ready to go in the fruit bin

Hi everyone! Let's explore how powerful a simple 'hello' can be! Each greeting we give helps our guests feel like they're part of the family. In this section, we'll learn how to make our hellos into unforgettable welcomes.

“Welcome to Brasão, an authentic Brazilian Steakhouse experience! My name is Elvis, and I'll be your server today.

Before we begin, may I know if you are familiar with our concept?”

“That's great to hear! I'll start by offering you a choice of sparkling or spring water. Also, may I recommend a refreshing cocktail to start your meal? Our Caipirinhas are a house favorite, available in various flavors. We also have a selection of handcrafted cocktails, including Smoked Old Fashioned, Cucumber Martini, and an exquisite wine selection.

Whenever you're ready, feel free to explore our gourmet salad bar. Remember we work as a team here, so anyone is available to assist you.”

Let me introduce you to our unique dining experience. To start may I offer you a choice between sparkling or spring water? For drinks, I highly recommend our popular Caipirinha, available in different flavors. Or perhaps a glass of red wine to complement the rich flavors of the meats. Our dining is a delightful two-part experience. You'll begin at the salad bar in the middle of the dining room, offering fresh veggies, cheeses and cured meats. We suggest keeping it light up there, as the main event awaits with our 18 cuts of meat, including prime steaks, chicken, lamb, pork, shrimp, and even grilled pineapple. When you're ready for the meats, simply turn the token in front of you to green. We will then bring you a clean plate and present the various meats, cutting them right on your plate by the gaucho chefs according to your preferred temperature. Use the tongs provided for selected cuts. Alongside, we'll serve family-style hot side dishes like rice, black beans, mashed potatoes, polenta, and bananas. I recommend you to try our soup of the day to start and our famous chimi-churri sauce with the meats. Please let us know if you have any questions. We work as a team and are all here to ensure you have a memorable dining experience. Enjoy your meal with us!

Key Points to Remember:

• Make sure the guest doesn’t have any questions after the concept was ​explained
  
• Always ask for water preference (Don’t assume it’s spring water)
  
• Offer the Soup of the Day (Heart of Palm)
  
• Offer Grilled Veggies
• Offer Sauces
• Offer Sides (Rice, Beans, etc)
  

When a customer arrives at Brasão,

the staff should follow a series of steps to ensure a

warm welcome and a smooth start to the dining experience.

Here's a suggested sequence of actions:

Greeting at the Entrance:

A host should greet the customers as soon as they enter with a warm and ​welcoming smile.

he greeting might be, "Welcome to Brasão! How may we assist you today?"

Seating the Guests:

• Ask if the guests have a reservation and verify it.
  
• If they don't have a reservation, provide them with the waiting time and offer a ​comfortable place to wait if the restaurant is full.
  

Guide the guests to their table, pulling out chairs for them it's part of our restaurant's ​protocol.

Providing Menus, Water and Initial service:

• Hand out the wine list to the guest (Make sure you open the wine list before handing it ​to the host).
  
• Ask for their preferred choice of water (still or sparkling) and if they would like to ​start with any particular drink or cocktail.
  
• Provide them with a few recommendations; give them a few minutes to settle down ​and glance through the menu if required.
  

Inform them about any specials or recommendations for the day.

Explaining the Dining Experience:

• Once settled, the server should explain the dining experience, especially if they are ​new to the concept. This includes how to use the token system (green for go, red to ​stop), the variety of meats available, the salad bar, and the continuous table-side ​service.
  

Emphasize that it's an all-you-can-eat style and encourage them to pace themselves ​to enjoy the variety.

Salad Bar Introduction:

Guide them on how to use the salad bar if it's their first time, emphasizing any house ​specialties or unique offerings they might overlook.

Taking Initial Order:

• Take any initial drink orders and answer any questions they might have.
  

Inform them about the process of the meal, how to request specific cuts of meat, ​and the availability of side dishes.

Ensuring Comfort:

• Ensure that the guests feel comfortable and understand the dining process.
  

Check if they have any dietary restrictions or preferences to inform the kitchen and ​the gauchos.

Continual Service:

• Throughout the meal, the server should check in occasionally to refill drinks, offer ​additional sides, and ensure that the dining experience is going smoothly.
  
• Provide assistance whenever needed and answer any questions that arise.
  

The Elegance of Fine Dining Service

Diving into the world of fine dining is like stepping onto a stage. Every ​movement, every detail counts in creating a symphony of service. Here's how ​we keep the show running smoothly:

Remember the Rules, but Be Adaptable:

Servers, while we each have our style and method, it's vital to remember one key ​rule: never cross your arm or elbow in front of a guest's face. This is considered ​disrespectful and intrusive. Whether you're serving from the right or the left, ​always approach with care and maintain a respectful distance. Your movements ​should be smooth and unobtrusive, ensuring every guest feels comfortable and ​respected throughout their dining experience.

Be Observant and Discreet:

In our commitment to refined service, we serve ladies first, beginning with the ​most senior and moving to the youngest, before attending to the gentlemen. This ​tradition is a gesture of respect, ensuring each guest feels valued and honored.

Take Pride in Your Craft:

As fine dining servers, we're more than just staff; we're the architects of an ​unforgettable experience. Every pour, every placement, every polite interaction ​adds up to the WOW factor. Embrace the chance to excel, to learn, and to earn ​the appreciation of our guests.

Together, we're not just serving meals; we're crafting memories. So, let's bring ​our A-GAME, polish up our skills, and make every service a standing ovation-​worthy performance!

Timing is Key:

Ensure that the customer is ready for the bill. They might give you a verbal cue or a sign like looking around for assistance or putting on their coats. If in doubt, it's polite to ask, "Is there anything else I can bring for you?" If there’s nothing else they need, then present the check.

The Presentation:

Traditionally, the check should be placed on a small tray or in a check presenter, ensuring it's clean and tidy. Then, gently place presenter on the table without leaning too much into the customer's space. The check should be face down within the presenter or checkbook, allowing privacy.

Positioning:

As for the bill's orientation, laying it down flat on the table is typically seen as less intrusive. It's discreet, and customers can engage with it at their leisure. Standing the bill up might seem like a prompt for immediate payment and can feel a bit pushy.

Nonverbal Cues:

Once the check is placed, offer a polite smile or a nod to acknowledge it's there, then give them space. It's their cue to take their time, and there's no rush to leave.

Follow-Up:

After a reasonable time, or if you see the customer has prepared the payment or looks ready, you can return to the table to process the transaction. Always do so with gratitude, thanking them for their visit.

By following these steps, you present the check in a respectful and customer-friendly manner, ensuring a pleasant end to the dining experience.

The importance of asking customers for reviews.

Chances are, you can already attest to the power of customer reviews from your own shopping experiences. Think about the number of times you’ve been on the fence about making a purchase and only followed through because other customers’ glowing Google reviews gave you the confidence to do so. Or maybe you were never on the fence at all, because you knew exactly what you wanted to buy because you heard great things about it from someone you know.

The fact of the matter is, what other people have to say about your business carries more weight than what you have to say about your business, even if they are complete strangers. In fact, 84% of consumers trust online reviews as much as personal recommendations.

Some important recommendations:

• Offer meats if you see an empty plate (Picanha, Alcatra with cheese, etc.).

• Offer a plate change when they transition from the salads to meats, and after that only if the ​customer has blood or bones in their plate.

• Pre bus your tables all the time, don't let empty plates sit on in front of customers after they ​have finished eating.

• Use your crumber tool.

• Explain the side dishes as you set them on the table.

• Maintain your area clean and organized.

• Remember Birthdays and Anniversaries. That's important to our guests.

• Remember the names of our regular guests and greet them every time.

• Keep glasses full all the time.

• Never place any dirty plates, glasses, or used items on top of the server stations to maintain ​cleanliness and hygiene.

• Never place any trays on top of the plates or on top of the bottles of water on the stations.

• Ask the customer for a review of the service at the end of their meal.

• Check for a correct amount in their bill before you drop it. Prevent overcharge.

• The bill should be dropped only by the server in charge of the section to avoid mistakes.

• Focus on remaining tables after we have closed the restaurant.

• Front of the House manager will direct you to your closing duties of the shift.

Let's get learning and make every sale smoother and more successful!

To excel in our restaurant, it's essential to have a thorough understanding of our products, as this knowledge significantly eases the selling process.

We strongly recommend starting with memorizing our most popular items - drinks, wines, soft drinks, and desserts. These are what customers frequently ask about and are often keen to try.

Knowing these items inside out - their taste profiles, ingredients, and what they pair well with - allows you to confidently answer questions, make recommendations, and upsell effectively. Your enthusiasm and knowledge can turn a simple inquiry into a delightful dining experience for the guest.

So, immerse yourself in our menu, ask questions, and maybe even taste test when you can. The more familiar you are with our offerings, the better you'll be at guiding our guests through an exceptional culinary journey.

How alcohol affects customers.

Let's chat about how alcohol affects our customers. You know, a couple of drinks can be all fun and games, but it's a whole different ballgame when folks have one too many. Alcohol can make people feel relaxed at first, but too much can lead to not-so-great decisions, affecting their coordination and judgment. It's on us to keep an eye out and serve responsibly. We want our guests to have a great time but also get home safe. So, let's be mindful of how much we're pouring and who we're serving. It's all about that perfect balance of fun and safety!

Quick heads-up on a super important topic: Selling to minors or a Tipsy guest.

It's not just about following the rules; it's about keeping everyone safe, including us. Selling to underage customers or those who are visibly intoxicated can lead to serious trouble, not just for them but for us and the restaurant too. There are heavy fines, legal issues, and it could even cost us our license to serve. So, let's keep our eyes open, use our best judgment, and make sure every sale is a responsible one. We're all in this together to create a safe and enjoyable experience for everyone!

Following State Laws:

By over-serving a guest or serving a minor, our restaurant could risk encountering legal repercussions, including, for example:

• Hefty fines

• A suspended or revoked liquor license

• A suspended or revoked food service license

• A suspended or revoked business license

• The forced closing of your restaurant or bar

• And even jail time

Most states have either voluntary or mandatory alcohol seller-server training requirements.

According to the National Institute on Alcohol Abuse and Alcoholism, there are 19 states that have mandatory beverage service training requirements, while 16 additional states offer mitigation of penalties for businesses who voluntarily decided to have their staff complete training.

The server must have a valid TABC Certificate*

ID checks – making sure they're legit and not expired.

ID checks are crucial in our line of work, especially now in 2024! We gotta make sure every ID is legit and up-to-date. Here's the lowdown on checking IDs like a pro:

1. Ask Confidently: When in doubt, always ask for an ID. A simple "May I see your ID, please?" works great. It's all about being polite but firm.
   
2. Check the Basics: Look at the photo and compare it to the person. Does it match up? Then, scan the birthdate to ensure they're of legal drinking age. And don't forget to check the expiration date! No expired IDs allowed.
   
3. Feel the ID: IDs have certain textures, raised numbers, or holograms depending on the state. Get familiar with these features to spot any fakes.
   
4. Stay Updated: Keep up with the latest ID features and laws. Fake IDs are getting more sophisticated, so staying informed is key.
   

Remember, checking IDs is all about keeping everyone safe and legal. Don't be shy to ask, and always trust your gut. If something feels off, it's okay to ask a manager for a second look.

Let's keep it legal and keep the party going!

When to say “NO” to a sale.

When refusing an alcohol sale in a restaurant, it's important to be firm, polite, and clear. A simple way to say no might be, "I'm sorry, but I can't continue serving alcohol to you." Always follow up with a reason if appropriate, such as, "It's our policy not to serve more alcohol to someone who appears intoxicated," or "I cannot serve you without valid ID." Offer an alternative like water, a non-alcoholic beverage, or food, and ensure the customer knows it's for their safety and aligns with the law and restaurant policy. Always maintain a calm and professional demeanor throughout the interaction.

Know Your Products Inside Out:

Before you can sell anything, you need to understand it completely. Familiarize yourself with the flavors, ingredients, and preparation methods of the items on your menu. Know the prices and be ready with descriptions that make each item sound irresistible. When you're informed, you can confidently answer questions and make recommendations tailored to the customer's preferences.

Personalize Your Recommendations:

Get to know a little about your customer's preferences by asking open-ended questions like, "Do you prefer something rich and bold, or light and refreshing?" Once you understand their taste, recommend a specific item that suits their preferences. Personalizing your approach shows that you care about their experience and can significantly increase the chances of a sale.

Pair It Up:

Suggest pairings that enhance the dining experience. For example, if a customer orders a steak, recommend a wine that complements the flavor profile of the meat. Explain how the pairing enhances both the drink and the dish. This not only educates the customer but also encourages them to try something new.

Highlight Exclusivity with Details:

When presenting special offer, be well-versed in what makes it unique. Discuss the rarity, the sourcing of ingredients, or the bartender’s inspiration behind the cocktail. The more you know, the more you can create a narrative that entices the customer to try these exclusive items.

Suggestive Pairing:

Example: "If you're love our rib-eye steak, I'd highly recommend our “Caymus” Cabernet Sauvignon wine from Napa Valley. Its robust flavors complement the richness of the steak beautifully. Would you like to try a glass with your meal?, we also sell it by the bottle"

Highlight Specials or Premium Options:

Example: "You might be interested in our limited-edition Brazilian beer. It’s got a unique blend of hops and a refreshing finish that’s really popular with our guests. Can I get one for you to try?"

Creating an Experience:

Example: "Our signature cocktail, the Caipirinha, is not just a drink, it’s an experience. It's a mix of premium Cachaça rum, fresh lime, and a hint of sugar. Perfect for kicking off a relaxing evening. Shall I mix one for you?"

Educating About the Drink:

Example: "Are you a fan of whiskeys? We have a fantastic selection of single malts. For instance, this 18-year-old Scotch has a smooth, smoky flavor that's great for sipping slowly and savoring. Would you like to give it a try?"

Responding to Preferences:

Example: "I noticed you enjoyed the Chardonnay. You might also like our Sauvignon Blanc. It’s a bit crisper with hints of tropical fruit – perfect if you enjoy something a little lighter. Would you like a glass?"

Make the customer feel special:

We sell service and we excel at it. That's our specialty, so keep in mind that servitude is a great virtue and a very rewarding job. Be professional and courteous and the customer will appreciate it, therefore your gratuity (tips) could potentially increase.

Start with High Prices:

Servers often cheat themselves out of premium purchases, if a customer asks ‘What kind of wine do you have?’ it means they’re into expensive wines.

When asked this question, most servers will start at the bottom with moscato and low price wines, but this is a mistake. Instead, servers should say the bar has an impressive wine list and start at the top with the imported bottles or Top Premium American Wines.

When they’ve heard the prices of the most expensive drinks, it makes the mid-range ones sound inexpensive.

If servers start with the least expensive, those drinks then seem pricey.

BONUS:

Men typically know what they’re going to drink before they enter a bar but most women don’t.

So, when you design a specialty beverage, you should design it to appeal to women.

“The way to do that is with color, garnish and glassware.

It should look fun, funky, frivolous, fruity.

Even a wheat beer gets an orange slice if it’s going to a lady.”

Each of these examples uses a different technique to entice the customer, from pairing suggestions to highlighting limited editions, creating experiences, educating about the product, and responding to previous preferences. The key is to be observant, knowledgeable, and enthusiastic about the products you are offering.

Some important recommendations:

• Learn our wines by the glass and desserts.

• Always have a recommendation handy.

• Never recommend the cheapest bottle of wine.

• Always offer a second drink to the guest.

• Offer desserts and after dinner drinks.

• Up-sale when you can.

Final Review:

Server must have a solid understanding of:

• The Brazilian concept.

• Server should know the meats, salads and desserts.

• Server should know wines by the glass, beers and some cocktails.

• Must have great attitude and be ready to learn.

• Server must know the prices and restaurant hours.

• Must have a tray in hand at all time.

• Professional manners at the table, be respectful.

• Have a salesperson point of view.

It's final exam time! Here's what you need to know: you gotta hit a score of 80 or above to pass. If you get less, don't sweat it! It simply means you'll retake the test and brush up on the bits you need to work on. This is all about getting top-notch at what you do. So, take a deep breath, believe in what you've learned, and give it your all. We're all cheering you on! Best of luck!