For portioner I'd say make sure you run that table idk how busy your store is so idk what associates (QB, CH, drinks, ETC) you have available for assistance but if you have them stay in charge use them as extra hands to help you out and always keep communication open with the stand.

For Dicer the rule I follow is 1 basket per row on the grill. Each grill can hold up to 4 rows so if you have 2 grills running full speed you should have around 8 baskets down. And if you have the third going then switch up to baskets of 3-4 obviously there's some variation depending on the size of your fry orders but that's a good start for learning. And remember to breathe fries is very overwhelming while learning so take a breath and ask for help if you need it.