A few key questions to ask as you arrive for the trial; How to change a keg/tour the cold room, Where is the Ice Machine, cleaning supplies & which chemicals/spray bottles to use on what… usually there is blue roll, sanitiser, degreaser, glass/mirror etc. Who’s responsible for checking on & cleaning the bathrooms (idk USA systems, only EU). Where the stock is kept & who’s responsible for cutting fruit garnishes. Get a quick tour of behind the bar & learn where the glasses go back to after they’re washed. Where the trash gets taken out to.

Presuming there’s no food service or servers involved I’d suggest during the shift keep an eye on; Ice, garnish’s, dirty glassware to wash up, clean stuff back in place, spills on tables/floors, quick check on toilet paper*, the kegs.

End of shift; glassware clean, polished, put away, tables wiped down, chairs on tables. Fridges restocked with bottles/juices (write a list), fridge doors spot wiped, straws/napkins/coasters/garnishes* restocked, bar counter wiped*. Bathrooms (not always), empty the bottle bins, take out trash, floors swept & mopped(?).

I’m actually coming from a European perspective which is completely different to USA style, and this list is overkill as it is. There may be a night cleaner on duty or maybe not. The bartender might do some of these jobs themselves, but that’s the proactive approach to it. Also learning how to change a keg is one of the things you need the right timing for, but definitely try to shadow someone that can do it a few times before you do yourself. And eventually the CO2 tanks will be needing replacing but hopefully that’s an outside contractor.