Advice for trial at 3 Michelin star

Just got offered a 1 day trial at a 3 Michelin star restaurant in the US. Pretty shocked to even get the offer, I have <2 years professional cooking experience, about half of which is at a James beard winning level in a mid size city. I imagine this gonna be a pretty massive step up. Gonna be a one day trial, gonna get tested on knife work/some butchery, and some station shadowing during service. Any advice on not making a fool of myself? Or general insights for trying to make the jump to this level? Any advice/insights for a clueless line cook are appreciated.