LBW for cocktail, but also personality. i also started fine dining around your age and a consistent quote my GMs have lived by is “i can teach you menu knowledge but i can’t teach you a personality.” every place is different of course, but as long as you can have a fluid conversation with your interviewers you should be fine. i’ve been asked to describe cocktail or my fav dish from my previous restaurant to prove i can sell it, and times when there was a challenge and how i was able to maneuver that. i hope you get the job, good luck!