Like the man said pheasants are big & slow, so, if they get up right in front of you put the bead at the end of the beak, shoot, & follow through. If the head drops in flight they are dead right there & you just have to mark where they fall & go over & pick 'em up. If the head stays up they may not be dead, oops, I mean "harvested," & you have to mark closely where they fall & you may wind up chasing them. Don't drop the shotgun off of your shoulder as soon as you shoot because you may have to bring it up again to finish a bird that is gliding away from you into some impenetrable brush. Keep following the bird with the bead, safely, of course.
Wear lots of blaze orange & make sure everyone with you does, too.
It seems like the easiest way to tell a rooster from a hen is to note the white ring, i.e., if they don't have one it's a hen. Don't shoot hens! That's our future stock.
I assume you will be hunting on a game farm so they probably won't be flushing wild, so, you probably can get away without a full choke.
Has any one mentioned shot sizes? Later in the season on wild pheasants I usually like 3" shells in # 2, if steel, & #4, if lead. You can probably use the lead 4's on private land. Probably even 2 3/4" shells will be OK too. In a lot of the upper midwest steel is getting to be almost madatory on public land.
Make sure that your friend reads this thread, too, if he does not have much hunting experience.
If you will be cleaning them yourself, it is real easy. Everybody cleans birds differently but here is my suggestion: Just feel down the front of the bird to the bottom of the breastbone & grab the skin with both thumbs & index fingers & pull, left & right simultaneously. The skin should separate easily. Then hold down the bottom back of the bird & pull up on the underside of the breastbone. That will open up the insides. Just reach up in to the body cavity & pull out the throat tube & keep pulling out the rest of the insides. Save the heart & gizzard. Take a small plastic bag & put them in there. You can make dressing with pheasant dinner. Make sure that the grit is cleaned out of the gizzard. A friend of mine can slit the gizzard down longitudinally till he gets to the hard tissue around the grit & then peel the meat away. Pretty slick, but very dificult to learn.
It's easy to skin them right away, too. It is much harder to skin them later. Just take the skin off like you are taking a little jacket off the bird. Take the skin off the whole neck & both the legs & wings down to the first joint, at least. I usually take a small handheld garden pruning tool & snip off the excess skin & bone at that joint. If there is any fat, & I usually don't see any on pheasants, strip it off right away. I think that it give the birds an extra strong taste & I don't like it. I'm sure that I will get some disagreement here, but I put the bird in a plastic bag & then in my game vest.
Don't put them in the game pouch right away without gutting them first. They sometimes get a real funky taste, especially in warm weather.
Clean off your hands by wiping them on the grass or snow. It will save you cleaning off the stock & fore end later. If you wipe the blood on bluejeans it will stain.
I sometimes save the tail feathers as kind of a trophy. If you are going to train a dog you might want to save the wings for them to retrieve.
The two most important things:
Be safe.
Have fun.