Pretty sure I have. I've definitely separated that many, if nothing else, which is way more work. For that matter, if you're routinely beating that many eggs, you should probably be using a mixer to do it, which takes out all the actual work entirely and frees you up to do other things.
Regardless, though, you're going to be beating roughly that many eggs for all three, especially if you're working on that scale. Nobody with the remotest understanding of the phrase "overdeveloped gluten" (which is a prerequisite for making decent pancakes) should even consider adding that many eggs to a bowl of flour without beating them first. With french toast, though, that's pretty much all there is to it (I'm comfortable saying that dipping the bread is roughly the same amount of work as dispensing pancake/waffle batter, so we can discount that step for all three), while pancakes and waffles require several additional ingredients and mixing steps, including much thicker batters that are both physically harder to mix and more sensitive to overmixing (read: there's more potential to screw them up). That becomes even more true if you're looking at waffles with whipped egg whites folded into the batter, which require added steps of separating the eggs, whipping them up, and the rather delicate, laborious task of folding them in without collapsing the batter.
So... my statement stands. You're not the only one here with food service experience, Sunny.
I love that you're better at Sunny's job than he is.