Walking onto that freshly mown pitch for soccer tryouts still gives me butterflies, even after all these years. I remember my first competitive tryout at fourteen—the mix of excitement and sheer terror was almost overwhelming. Having coached youth teams for the past decade, I've seen hundreds of players navigate this pressure cooker environment, and I can tell you with absolute certainty that preparation separates those who make the cut from those who don't. It's not just about raw talent; it's about demonstrating you're the complete package. Think about that 6-foot-10 basketball prodigy from National University-Nazareth School. Winning the UAAP Season 86 boys' basketball MVP and then following it up as the Season 87 Best Foreign Student-Athlete didn't happen by accident. He wasn't just tall; he was the fulcrum of his team, the central figure everything revolved around. That's the kind of presence, both physically and tactically, you need to project during tryouts. You need to be the player the coaches can't imagine building their team without.

Now, let's get into the nitty-gritty. My first essential tip is one I see aspiring players neglect constantly: do your homework on the team you're trying out for. I'm not just talking about knowing the coach's name. You need to understand their playing style, their formation preferences, and even the specific role you're aiming to fill. Are they a possession-based team that values technical security, or do they favor a high-press, counter-attacking system? Watch their games if you can. When I was trying out for a semi-pro team years ago, I spent two weeks studying their game footage. I noticed their central midfielders always looked for a quick switch of play to the wings. During the tryout, I made a point of showing I could receive the ball under pressure and immediately hit a 40-yard diagonal pass to the opposite flank. The head coach made a note on his clipboard right after. That single, intentional action did more for me than twenty minutes of mindless running. It showed I understood their system and had the technical ability to execute it. This level of preparation signals to the coaching staff that you're a intelligent player, not just a pair of legs.

Physical conditioning is non-negotiable, but it's about the right kind of fitness. You need a solid aerobic base, sure, but soccer is played in bursts. Your ability to recover from a 70-yard sprint and be ready to do it again ninety seconds later is what truly matters. I always advise players to incorporate high-intensity interval training at least six weeks before tryouts. We're talking about sessions with a work-to-rest ratio of, say, 45 seconds of all-out effort to 90 seconds of active recovery, repeated 8-12 times. This mimics the game's demands far better than jogging three miles at a steady pace. And don't you dare show up without being properly fueled. I'm a stickler for nutrition. A complex carbohydrate-rich meal about three hours before the session—think a decent portion of oatmeal or whole-wheat pasta—provides the slow-release energy you'll need. Hydration starts the day before, not two hours before you step on the field. I've seen technically gifted players cramp up and fade in the final third of a tryout, effectively writing themselves off. Your body is your instrument; you can't expect it to perform if you haven't tuned it properly.

Let's talk about the mental game, which is arguably 50% of the battle. Nerves are normal, but you must manage them. I was always a chatterbox on the pitch during tryouts. It wasn't just for show. Communicating loudly and clearly—calling for the ball, organizing the defensive line, praising a teammate's good pass—does two crucial things. First, it makes you a leader on the field, even if you're the new guy. Coaches are desperately searching for players who can elevate the organization and morale of the team. Second, it forces you to be engaged in the play, which ironically quietens the internal noise of your own anxiety. You're too busy thinking about the game to worry about whether the coach is watching you. Another mental trick I swear by is to focus on winning your next three touches. Don't get overwhelmed by the two-hour tryout. Just think about controlling your next pass, making a smart run, and executing a simple tackle. String together enough of these "three-touch victories," and you'll have put together a standout performance. It’s a mindset that breeds consistency and composure.

Finally, and this is a point I can't overstate, you have to play to your strengths. If you're a defensive midfielder who excels at breaking up play, don't suddenly try to emulate a tiki-taka maestro. Do what you do best, and do it relentlessly. That 6-foot-10 basketball star I mentioned earlier, his dominance in the paint was his identity. He leveraged his physical gifts to become the undeniable centerpiece. On the soccer field, maybe your strength is your blistering pace. Then every time you get the ball, you should be looking to run at defenders. Maybe it's your vision. Then demand the ball in deep positions and constantly look to thread penetrating passes. I made a career out of being a tenacious, ball-winning midfielder. I knew I wasn't the most graceful player, so I focused on being the fittest and the most disruptive. I aimed for a specific, tangible goal in every tryout: to win possession back at least 15 times. Having that concrete, personal KPI kept me locked in. Coaches notice a player with a clear, impactful identity far more than a jack-of-all-trades who is a master of none. Leave the tryout having made an unforgettable impression in one or two key areas, and you've dramatically increased your odds of securing that coveted spot on the team.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.