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.
Management isn’t always concerned with their staff. I know of one restaurant that taxes tips on a weekly basis, then applies that over slower periods to force the servers to compensate themselves for those slower periods with “tips” and thereby avoid having to raise their pay to the level of minimum wage. It’s a dodgey tactic and their turnover reflects that.