A commis waiter is the junior assistant to the station waiter in the dining room, handling the essential support tasks of service. The commis lays tables, carries trays, serves water and bread, clears plates, and keeps the station stocked with cutlery, linen, and condiments. Working under the chef de rang’s direction, the commis learns pace, presentation, and guest care from the ground up. The role is the front-of-house equivalent of the kitchen commis: modest in status, vital in function. Restaurants run on the reliability of their most junior staff, and good commis waiters are quickly noticed.