A station waiter is a waiter assigned to serve a fixed group of tables — traditionally four or five — within a restaurant, known in French brigade terminology as a chef de rang. He or she owns the guest experience for that station: greeting diners, presenting menus, taking orders, serving food and drink, clearing, and handling payment. Because the same waiter looks after the same tables through the whole meal, service feels personal and nothing gets missed. The station waiter usually works with a junior assistant, the commis de rang, who fetches and carries. In fine dining the chef de rang also does tableside finishing. The system survives because accountability is clear: every table has one person responsible for it.