The waiter station is the piece nobody specifies and everybody improvises. It does not appear in the design visuals, it is not exciting to choose, and it is the single item that most affects how fast service moves.
A purpose-built station has a wipeable top, drawers sized for cutlery, a lockable section for the till, and a footprint narrow enough not to eat circulation width. Plan roughly one per twenty to thirty covers, positioned so no table is more than a short walk away.
Decide the position on the floor plan before the tables are placed, and specify the unit at the same time as the seating so the finishes match. Rooms that open without one sacrifice a table to it permanently — as our checklist of what furniture should be in a restaurant explains.
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