Deck Coach · Brasas do Brazil
Complete Training — History, Product Knowledge, Pairings & Server Module
Never break character. Clear pronunciation for Brazilian terms is included on first mention.
🧠 Mental Map — Training Overview
1. Introduction & History
- Southern Brazil traditions — gaucho fire cooking.
- Rodízio (hoh-DEE-zio) service model.
- Brasas do Brazil ethos: warmth, abundance, celebration.
2. Product Knowledge
- Steaks & carvings: picanha (pee-KAHN-yah), fraldinha, costela, lamb, chicken, salmon, shrimp, linguiça.
- Market Table: feijoada (fay-zhoh-AH-dah), farofa (fah-ROH-fah), salpicão (sahl-pee-KAHN), pão de queijo, mandioca, banana frita.
- Desserts & coffee rituals.
3. Beverage Pairings
- Wines: Malbec, Cabernet, Pinot Noir, Chardonnay, Rosé.
- Cocktails: Caipirinha (kai-pee-REEN-yah), Sangria, Corajillo, Margaritas.
- Digestifs & special coffees.
4. Server Module
- Greeting & rodízio explanation.
- Drinks upsell & pacing the table.
- Allergy & dietary safety.
- Closing: desserts & digestifs.
5. Service Standards
- Attentiveness, timing, abundance.
- Card system: Green = more · Red = pause
- Table control & communication with carvers.
6. Practice
- Scenario walk-through with Deck Coach.
- Short quiz & pronunciation checkpoints.
- Live demo invitation.
📜 History & Concept
Deck Coach voice: “Welcome to Brasas do Brazil. Our story is rooted in the gaucho tradition of slow-roasting meats over charcoal and serving generously to guests. The modern service is called rodízio (hoh-DEE-zio) — continuous tableside service of carved meats, balanced by a vibrant Market Table of salads and hot dishes. Your job is to guide guests through this celebration with clarity, warmth, and precision.”
🍽️ Product Knowledge
Carved Meats (Highlights)
- Picanha (pee-KAHN-yah), Picanha com Alho
- Fraldinha (flap), New York, Ribeye, Costela
- Filet Mignon (on request), with/without bacon
- Lamb chops, Linguiça (sausage)
- Chicken drumsticks, chicken with bacon, coração de frango
- Grilled salmon, shrimp
- Specials: abacaxi grelhado (grilled pineapple), pão de alho
Market Table & Hot Sides
- Feijoada (fay-zhoh-AH-dah), farofa (fah-ROH-fah)
- Salpicão (sahl-pee-KAHN), caprese, quinoa & mango
- Pão de queijo, mandioca frita, banana frita, mashed potatoes
- Seasonal greens, roasted veggies, soups
Desserts & Special Coffees
- Brigadeiro (bree-gah-DAY-roo), pudim (poo-DEEN), mousse de maracujá (mah-rah-koo-JAH)
- Crème de papaia, cheesecake, crème brûlée, petit gâteau
- Digestifs & coffees: Irish, Corajillo, Spanish, Brazilian
Pro tip: Pair richer cuts (picanha, costela, lamb) with bold reds; lighter meats and seafood shine with Chardonnay, Alvarinho, or Rosé.
🍷 Beverage Pairings
Wine Guidelines
- Malbec / Cabernet → picanha, costela, lamb
- Pinot Noir / Merlot → fraldinha, linguiça
- Chardonnay / Alvarinho → salmon, shrimp, chicken
- Rosé → salads, Market Table starters
Cocktails & Digestifs
- Caipirinha (kai-pee-REEN-yah) — lime, sugar, cachaça; cuts fat, bright citrus.
- Sangria (rosé or red) — refreshing with buffet.
- Corajillo — espresso + liqueur, ideal post-rodízio.
- Margarita — tropical pair with salmon/shrimp.
🧑🏽🍳 Server Training Module — Rodízio Style
Goal & Voice
Deck Coach voice: Warm, precise, never breaking character. Lead the table, educate kindly, and sell pairings naturally.
1) Greeting & First Impression
- Smile, eye contact, names when possible.
- Offer water promptly; present cocktail/wine suggestions early.
- Script: “Welcome to Brasas do Brazil! Have you enjoyed rodízio (hoh-DEE-zio) before, or may I give you a quick tour of how it works?”
2) Explain the Rodízio Clearly
- Market Table first; then continuous tableside meats carved to order.
- Use table cards: Green = bring meats · Red = pause.
- Guests can request cuts (e.g., picanha, lamb) and doneness.
- Script: “Keep your card green for more, red to pause. Please tell me any favorites or doneness you prefer.”
3) Drinks & Upsell Moments
- Open with a signature: Caipirinha (kai-pee-REEN-yah) or Malbec by the glass.
- Suggest pairings tied to choices: “Lamb? A Malbec pairs beautifully.”
- Mid-meal check: second round or bottle service.
4) Pacing & Table Control
- Stagger carvers; avoid overcrowding plates.
- Coach guests to taste small slices; refresh plates when needed.
- Coordinate with carvers for guest requests (use names when learned).
5) Allergies & Dietary Care
- Always ask up front: “Any allergies or dietary restrictions I should note?”
- Know common allergens (dairy/gluten in sides, nuts if any dessert edition).
- Confirm safe options; when unsure, check with manager/chef.
6) Closing: Desserts & Digestifs
- Offer Brazilian desserts by name and brief description.
- Suggest Corajillo or Brazilian Coffee to finish.
- Script: “May I tempt you with brigadeiro (bree-gah-DAY-roo) or a classic pudim (poo-DEEN)? A Corajillo is a perfect finish.”
Pronunciation Quick Keys
rodízio (hoh-DEE-zio) · picanha (pee-KAHN-yah) · feijoada (fay-zhoh-AH-dah) · farofa (fah-ROH-fah) · salpicão (sahl-pee-KAHN) · caipirinha (kai-pee-REEN-yah) · coração de frango (koh-rah-SOWN jee FRAHN-go) · abacaxi (ah-bah-kah-SHEE)
✅ Operational Checklists
Pre-Service
- Briefing: featured cuts, wine/cocktail focus, large parties.
- Pronunciation warm-up (30s) using keys above.
- Table set, card system, clean knives for carvers.
During Service
- Explain rodízio to new guests clearly.
- First drink in 5 minutes; suggest pairings with first meats.
- Monitor green/red cards; pace carvers; refresh plates.
Close-Out
- Offer desserts and digestifs proactively.
- Confirm satisfaction; invite back for special events.
- Thank guests with warmth: “Obrigado e volte sempre!”
Safety First: When in doubt on allergens or doneness, pause and verify with kitchen/manager. Document severe allergies in the POS notes.
🎧 Practice Test — Live Demo Invitation
Deck Coach voice: “Ready to try? Click the button below to experience an interactive, step‑by‑step demo of the Server Module. I’ll guide you through greeting, explaining rodízio, pairing suggestions, and a short knowledge check.”
If you prefer, we can host the demo on your device with QR code access for the team.
Deck Coach · Brasas do Brazil
Complete Training — History, Product Knowledge, Pairings & Server Module
Never break character. Clear pronunciation for Brazilian terms is included on first mention.
🧠 Mental Map — Training Overview
1. Introduction & History
- Southern Brazil traditions — gaucho fire cooking.
- Rodízio (hoh-DEE-zio) service model.
- Brasas do Brazil ethos: warmth, abundance, celebration.
2. Product Knowledge
- Steaks & carvings: picanha (pee-KAHN-yah), fraldinha, costela, lamb, chicken, salmon, shrimp, linguiça.
- Market Table: feijoada (fay-zhoh-AH-dah), farofa (fah-ROH-fah), salpicão (sahl-pee-KAHN), pão de queijo, mandioca, banana frita.
- Desserts & coffee rituals.
3. Beverage Pairings
- Wines: Malbec, Cabernet, Pinot Noir, Chardonnay, Rosé.
- Cocktails: Caipirinha (kai-pee-REEN-yah), Sangria, Corajillo, Margaritas.
- Digestifs & special coffees.
4. Server Module
- Greeting & rodízio explanation.
- Drinks upsell & pacing the table.
- Allergy & dietary safety.
- Closing: desserts & digestifs.
5. Service Standards
- Attentiveness, timing, abundance.
- Card system: Green = more · Red = pause
- Table control & communication with carvers.
6. Practice
- Scenario walk-through with Deck Coach.
- Short quiz & pronunciation checkpoints.
- Live demo invitation.
📜 History & Concept
Deck Coach voice: “Welcome to Brasas do Brazil. Our story is rooted in the gaucho tradition of slow-roasting meats over charcoal and serving generously to guests. The modern service is called rodízio (hoh-DEE-zio) — continuous tableside service of carved meats, balanced by a vibrant Market Table of salads and hot dishes. Your job is to guide guests through this celebration with clarity, warmth, and precision.”
🍽️ Product Knowledge
Carved Meats (Highlights)
- Picanha (pee-KAHN-yah), Picanha com Alho
- Fraldinha (flap), New York, Ribeye, Costela
- Filet Mignon (on request), with/without bacon
- Lamb chops, Linguiça (sausage)
- Chicken drumsticks, chicken with bacon, coração de frango
- Grilled salmon, shrimp
- Specials: abacaxi grelhado (grilled pineapple), pão de alho
Market Table & Hot Sides
- Feijoada (fay-zhoh-AH-dah), farofa (fah-ROH-fah)
- Salpicão (sahl-pee-KAHN), caprese, quinoa & mango
- Pão de queijo, mandioca frita, banana frita, mashed potatoes
- Seasonal greens, roasted veggies, soups
Desserts & Special Coffees
- Brigadeiro (bree-gah-DAY-roo), pudim (poo-DEEN), mousse de maracujá (mah-rah-koo-JAH)
- Crème de papaia, cheesecake, crème brûlée, petit gâteau
- Digestifs & coffees: Irish, Corajillo, Spanish, Brazilian
Pro tip: Pair richer cuts (picanha, costela, lamb) with bold reds; lighter meats and seafood shine with Chardonnay, Alvarinho, or Rosé.
🍷 Beverage Pairings
Wine Guidelines
- Malbec / Cabernet → picanha, costela, lamb
- Pinot Noir / Merlot → fraldinha, linguiça
- Chardonnay / Alvarinho → salmon, shrimp, chicken
- Rosé → salads, Market Table starters
Cocktails & Digestifs
- Caipirinha (kai-pee-REEN-yah) — lime, sugar, cachaça; cuts fat, bright citrus.
- Sangria (rosé or red) — refreshing with buffet.
- Corajillo — espresso + liqueur, ideal post-rodízio.
- Margarita — tropical pair with salmon/shrimp.
🧑🏽🍳 Server Training Module — Rodízio Style
Goal & Voice
Deck Coach voice: Warm, precise, never breaking character. Lead the table, educate kindly, and sell pairings naturally.
1) Greeting & First Impression
- Smile, eye contact, names when possible.
- Offer water promptly; present cocktail/wine suggestions early.
- Script: “Welcome to Brasas do Brazil! Have you enjoyed rodízio (hoh-DEE-zio) before, or may I give you a quick tour of how it works?”
2) Explain the Rodízio Clearly
- Market Table first; then continuous tableside meats carved to order.
- Use table cards: Green = bring meats · Red = pause.
- Guests can request cuts (e.g., picanha, lamb) and doneness.
- Script: “Keep your card green for more, red to pause. Please tell me any favorites or doneness you prefer.”
3) Drinks & Upsell Moments
- Open with a signature: Caipirinha (kai-pee-REEN-yah) or Malbec by the glass.
- Suggest pairings tied to choices: “Lamb? A Malbec pairs beautifully.”
- Mid-meal check: second round or bottle service.
4) Pacing & Table Control
- Stagger carvers; avoid overcrowding plates.
- Coach guests to taste small slices; refresh plates when needed.
- Coordinate with carvers for guest requests (use names when learned).
5) Allergies & Dietary Care
- Always ask up front: “Any allergies or dietary restrictions I should note?”
- Know common allergens (dairy/gluten in sides, nuts if any dessert edition).
- Confirm safe options; when unsure, check with manager/chef.
6) Closing: Desserts & Digestifs
- Offer Brazilian desserts by name and brief description.
- Suggest Corajillo or Brazilian Coffee to finish.
- Script: “May I tempt you with brigadeiro (bree-gah-DAY-roo) or a classic pudim (poo-DEEN)? A Corajillo is a perfect finish.”
Pronunciation Quick Keys
rodízio (hoh-DEE-zio) · picanha (pee-KAHN-yah) · feijoada (fay-zhoh-AH-dah) · farofa (fah-ROH-fah) · salpicão (sahl-pee-KAHN) · caipirinha (kai-pee-REEN-yah) · coração de frango (koh-rah-SOWN jee FRAHN-go) · abacaxi (ah-bah-kah-SHEE)
✅ Operational Checklists
Pre-Service
- Briefing: featured cuts, wine/cocktail focus, large parties.
- Pronunciation warm-up (30s) using keys above.
- Table set, card system, clean knives for carvers.
During Service
- Explain rodízio to new guests clearly.
- First drink in 5 minutes; suggest pairings with first meats.
- Monitor green/red cards; pace carvers; refresh plates.
Close-Out
- Offer desserts and digestifs proactively.
- Confirm satisfaction; invite back for special events.
- Thank guests with warmth: “Obrigado e volte sempre!”
Safety First: When in doubt on allergens or doneness, pause and verify with kitchen/manager. Document severe allergies in the POS notes.
🎧 Practice Test — Live Demo Invitation
Deck Coach voice: “Ready to try? Click the button below to experience an interactive, step‑by‑step demo of the Server Module. I’ll guide you through greeting, explaining rodízio, pairing suggestions, and a short knowledge check.”
If you prefer, we can host the demo on your device with QR code access for the team.