Then you know how long a 25 to 50 meal order would take to box and bag. It it were one or two meals, no problem. Make it a tremendous order and you enter new territory. A food runner usually is paid a very low wage and is “tipped out” by getting a percentage of each servers total tips. Usually a hostess does the cashing out, and they are paid a higher wage than a server. Usually minimum or better. To have a server take the time to box and bag a $700+ order certainly does keep them from serving two or three seated tables. The loss may be $10 or more.
I have to agree - this is a difficult and disruptive order to prepare for any kitchen - especially a busy commercial chain. I’m surprised they actually took the order. OUTBACK is not really someplace you think of as a “to go” place. But for sure - some compensation for the loss of normal table work for the servers who assisted should have been added by management at the time of the order. The server missed the target. Not really the customers fault - she should have asked management to compensate her at a different rate, at least. Cooler heads may have prevailed.