As a well seasoned pastry chef i think that stagiere possitions in high end kitchens are a must. The time a stge spends in a prospective restaurant is the best way for employers to evaluate a possible employees skill level and competence as well as their personality. For the stagiere the stage allows him or her to evaluate the restaurant, the chefs, kitchen, other employees, and the final product. Working in the big four in nyc has taught me to never even consider taking a kitchen job without a three to four day stage period. I would never work in a house that didnt require at least a day stage period. Places that dont require a stage are saying to future employees that we dont really expect much from you as long as you have a pretty resumee.