For a standard order, I’d agree. For a huge order, likely you’ve never experienced or dealt with. Again, each restaurant has different procedures. Many restaurants add a gratuity to large orders. Apparently Outback did not, yet expected a $2.85 server to do what a manager SHOULD have done. That is their duty, not the server.
You are correct. Management should be in charge of expediting that order. Line monkeys are under a lot of pressure to put together an order that may represent as much as an hour or two of sales at one time. Servers do not generally handle the making or boxing of a large order.(usually may contribute a small bit, but not enough to warrant a tip.)
A manager’s job is to be able to step up and perform ALL facets of the restaurant. As a chain, this manager started out doing dishes on day one of his training, and worked his way through ALL of the stations. It was definitely the MANAGER’S job to put this order together.
It’s the manager’s fault, not he customer’s. You don’t tip on a takeout order.