Before every shift each station should be checked, to make sure it is fully stocked. Following each shift the waitstaff should restock as part of their side jobs.
Here is a breakdown of different areas within a wait station:
Coffee maker, coffee pots, packages of coffee and decaf, filters, coffee mugs, tea bags, teapots, teacups, saucers, sugars, tea spoons.
Reach-in Cooler or Refridgerator Station
Milk, cream, half and half, butter, whip cream, salad dressings, chocolate sauce and other sweet toppers, chopped fruit for dessert garnish. It may or may not contain desserts.
This may be combined with the bar, or a station all by itself. Glasses, kids cups, straws, ice bin with scoop, cocktail napkins, coasters, fruit garnishes. May also include an ice tea machine.
If waitstaff is in charge of making their own salads, you may have a designated salad station that has salad plates, oil and vinegar cruets, salad dressings, lettuce crisper, salad dressings.
Soup kettles or steam table, soup cups and bowls, soup spoons, crackers, dried or fresh garnish.
All of these stations depend on the layout of your restaurant and space. If you are working in a small space then you most likely will need to combine these stations into one central hub.
Here is a full Wait Station Checklist to help you stock your wait station with all the right supplies.