A chef de rang is the waiter in charge of a station, a set of tables, in a restaurant dining room, equivalent to the station waiter. The role covers greeting guests, taking orders, serving food and wine, and handling billing for their section, assisted by a commis de rang. In fine dining the chef de rang performs tableside preparations such as carving, flambéing, and salad tossing with polished showmanship. The position requires menu knowledge, wine familiarity, composure under pressure, and genuine hospitality. It is the front-of-house counterpart to the chef de partie, owning its territory through the service.