Normally, I would feel like a jerk, but Lolzor. The easiest thing to cook besides toast, is pancakes. Honestly, I think toast is easier to screw up but not as hard to master, but that is a whole other debate per se. If you are always getting screwed on grill space, then you may have too small of a grill for the number of seats and your extensive menu, but more likely it is just poor organization or bad habits. If you have a six inch grill, and a six burner stove, which is most kitchens, no matter how buried you get 3 solid cooks should be able to pwn that rush. Do the crepes and omelets in pans and everything else on the flat top. Flat top eggs are so fast. You can cram a ton of over-easy eggs, pancakes, home fires and other things on a 6 ft grill. You can bury the service staff when the stars align.
Lol. I am by no means a bona fide chef (yet), but I cooked breakfast in a little dump across from a University for years that would do easily 500+ tickets on a Sunday breakfast, mostly 4-6 tops, with a line out the door with just a 6ft grill, a 6 burner stove, and a conveyor toaster with less than 10 minute ticket times all day, with the lunch menu kicking in at noon on top of it all. Granted, we didn't have crepes (praise be to Zeus for that!), but we had everything else and did benedicts, frittatas and steaks and would go through at least 500lbs of potatoes on a Sunday (6am-3pm). One guy can bang out so many basic breakfasts by just flipping a field of eggs, pumping out toast, and grabbing potato and bacon that just hangs out. We never really stuck to any one way, we flowed our way around whatever came by doing what would work best then, and we had all worked together for years, but there is no excuse for sandbagging anything breakfast besides bacon and potatoes.
A lot of Greek diners I have worked in keep their pancake batter a little runny because they thin out more and cook a lot faster. Of course, these places are super cheap and turn serious tables so the average customer doesn't know what really good food is anyways. But still, holding pancakes? Hilarious.
I may get a lot of hate for this, but whatever. I'd hate to have my first post on here ever to come off as a flaming one (not my intent), but I had to be the gadfly. I may not have extensive knowledge (yet) that isn't even appreciated by most of the dining public, but I've run circles around a few chefs on their line doing their menu doing stuff I have just learned because of keen instincts and moves tempered in the bowels of Hades. It's not just technique and terminology, optimizing your space, order of operations and movements is key.