I'd say part of the problem is that there are several distinct types of diners, making it difficult to suss-out what your Platonic Ideal may be.
1. The truly vintage 1920'/30's workman's diner: Blue and White Grill, and variants that exist in some hole in the wall in most industrial era towns throughout the northeast.
2. The reproduction 1940'/50's streamlined faux Pullman car, chrome, Formica, and neon diners mysteriously owned and run by a Greek family cartel in innumerable locales as if they were independent. (note the enormous menu)
3. The 1070's/80's stripmall and roadside "family restaurant" type with sketchy christian vibe that only exclusively use heat-and-assemble frozen pre-packaged goods from Sam's Club or a restaurant supply semi-truck. Failing miserably at any basic preparation technique of the few things that must be made from actual things. (any eggs, knowing the difference between a grill and a griddle, etc..)
4. Chain franchises (Denny's, Bob Evan's, IHOP, etc.)
5. Waffle House
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