When do you open and what time do you stop seating? What is your average turn time? Of the 38 seats, how many 4 tops, how many deuces, etc.? Is the menu pre-fixe and if so, how many courses? How many people work the line?
I do it by doing the best that I can and I don't let their issues become my issues by refusing to rent them space in my head; besides the real estate market there is limited and out of their price league.
The owner has a similar attitude....If I run a restaurant, no one tells me how to run it... Unless chef has "/owner" following his title, he ain't at the top of the food chain, even then bottom line is that guests rule the roost as to final say on success or failure. So who really runs a joint anyway? I just know that I would run from this one. The owner is not going to change, so I would change my place of employment.