u/Emotional_Ad_3228

Okay, so I am in an interesting situation. I have spent the last 5 or so years as management in casual fine dining/fine dining restaurants. In these roles, we would usually have stages and trial shifts. I have now switched carreer paths and am in the nightclub/venue circut. How do I make sure I ask the right questions in these interviews to ensure good staff? I want to make sure I can cover that gap so any advice is greatly appreciated!