Hi BD, I would start off being a little over than a little under staffed. I feel as owner you should not be cemented in, at any position. The feel of a diner, is you having the time to talk to people, ask how their meal is and smooze when you can. If your stuck in the kitchen, your stuck. It will be a combination of great food, great service and you caring about your customers that help you succeed……………….Get your personality on the floor the customers will love it, and you will see first hand if every thing is going ok……The best……………Billyb
Cook #1 Grill & Fryer
Cook #2 Cold sandwiches, salads, dishes general clean up
Cook #3 Special spoon ups and plate set up back up.
Breakfast is one sharp Cook (worth their weight in gold)
One back up cook, prep for lunch/ set ups
You/Chef Lunch specials/ soup/ Chili and breaking as- on the front line telling the cooks how great they are or you will fire their butts if they screw up.