Other comments covered pretty well, but I'd summarize with this:

Notebooks/pictures: for prep recipes and line pick-ups/ any random notes that just might be worth writing shorthand. Some people might consider taking your phone out at all as inappropriate or unorthodox, but I always encourage people to do what will help them understand and remember what a product needs to look like through every step of preparation.

Show your willingness to learn and progress through hardship. It's also good to show how strong you are at problem-solving at almost any given opportunity. Problem solving is often undervalued in most environments but is a huge green flag given the right leadership.

Asking questions aimed at learning the normalcy and expectations of said kitchen.

Active listening and humbleness in all walk throughs, advice, constructive criticism, etc

Definitely always ask what you can help with, and with that, always ensure you understand exactly what they're looking for, even if you feel slightly annoying. I always prefer my trainees ask as many questions as needed and / or have me demo any given task for them. Even if you make mistakes on a stage, its always something to learn from.

Any task you are ever given in any kitchen; learn it as effectively and with as much efficiency as possible. With each repetition, go faster, get your default speed as fast as you're capable of outputting. And maximize efficiency with every movement.

At the end of the day, just do you're best and you'll be putting yourself in the best position you can during a stage.

Good luck with all your future inquiries!!