“One cook and one server trying to feed a group of 25, plus whoever else comes in, would take HOURS.”
With today’s work ethic, probably. But not 40ish years ago. See #16 above.
Let’s be fair and point out that this was a Waffle House and not a Denny’s. Waffle Houses are streamlined for extreme throughput. Menus are small with snappy nicknames for popular things. The counter and kitchen are co-located, and all peripheral tables are in view of the kitchen and also a 5 second walk from the kitchen. There is something to be said for rising to a business opportunity (”work ethic”), but also for ergonomic planning in the first place.