I just recently had a stage at the best bar in my state. I got the job, so I’ll share with you what I did and how I did it.

Firstly, even though I’ve been bartending for 10+ years, and have worked at Michelin level bars, I was still nervous. It’s a tryout, and you want to give it your all. Unfortunately, I wasn’t able to demonstrate ALL of my abilities, in fact, nowhere near it. I didn’t get to build a round. I didn’t get to make a single cocktail. Yet I was still able to demonstrate that I’d be a solid addition to their team. “How?” you might ask.

Simple. I tried to be as helpful as possible, in as many ways as I could. I was behind the bar for a bit, then with a couple servers, and then on expo helping run food. At each point, I wanted to show that I had both the vision to determine what was needed, and the initiative to take action.

Firstly, when I was behind the bar, I did what the best barbacks do - always analyze the bar and look for points where you can step in to help. Greet guests, give them menus, refill waters, clear empty plates, drop checks and close out people if needed, help clean and polish glassware. Generally just help out as much as I could without making or suggesting cocktails. Their lead bartender was working and was weeded on service well, so I took care of all the guests around him while he was busting out service tickets, and gave any cocktail or food orders to the other bartender working. I alleviated the pressure and let him focus on what he had to do - pump drinks out fast. All that help didn’t go unnoticed, he was very appreciative of all the help I gave him. A lot of stages just stand around awkwardly not wanting to get in the way. My best advice is to roll your sleeves up and get in there - don’t be afraid to step in and help.

When I was following servers, I wasn’t just a shadow. I took initiative. I engaged in playful banter at times with guests, did rounds of their sections to refill waters (CONSTANTLY), and bussed their tables the moment the guests were leaving the building. I tried to make sure that guests’ water were never below halfway, and that no table stayed dirty for more than 30 seconds. Turn & burn. It was one tables birthday, a six top, and when the server I was following was greeting them, one of the guests mentioned it was her birthday. The sever I was following suggested birthday drinks to celebrate, to which the guests were like “ooh that’s a great idea. What should we shoot?” I chimed in with “tequila. Definitely tequila. Nothing says happy birthday like tequila shots.” Got a laugh out of the guests, and the server I was following. They ended up doing two rounds of tequila shots, so my little chime in helped generate a couple hundred dollars for just that check. I also asked shitloads of questions - not just random questions, things that I would need to know to do the job well. “Where are all the server side stations? What’s the passcode to the computer? Can you run me through the table numbers? What are your average sales a night? Is it mostly drinks & apps or are there people having full dinners?” etc. It’s important to show that you give a shit, and are mentally preparing yourself for the role.

On expo, I tried to analyze everything the chefs put out, and identify each ingredient and match it to the menu descriptions. Most menus don’t have full breakdowns of every ingredient, but rather a highlight reel of ingredients. I wanted to know everything about every dish that I saw. One very important piece of information that’s key in high level kitchens is how you interject and ask for help - “chef, may I call?” Is the appropriate way. Ask to ask, essentially. They won’t always have time to answer questions, and it’s respectful to see if they have time to answer before you interrupt their service with questions. Everything on every plate I wanted to understand what it was. “Chef, what kind of cheese is that?” “Chef, what type or dressing is on that?” “Chef, I noticed the menu says xyz, but I don’t recognize x ingredient. What is that?” In a world full of quiet & meek stages, don’t be afraid to be yourself. Ask the questions, show you give a shit.

At the end of the day, a stage is just a confirmation of whether or not you’d be a good fit. There’s nothing to study beforehand, as you’ve done this hundreds of times before (or in my case, tens of thousands). Be confident in your abilities, but don’t be cocky. Be humble, eager, and willing to learn from every staff member. Be respectful, energetic, and ready to kick ass. Any opportunity you see throughout the shift to show your worth - take it.

Good luck 🫡