Thumper you have to read the majority of posters here are good tippers but do not usually tip for takeout.
We tip for table service and for delivery. That’s understood.
While I understand a 700 order being unusual I also understand the church lady not knowing.
I oick up three or four dry cleaned shirts for $20. No tip, ever. No one wants one. There is no tip jar.
If I have a big wedding party or something and pick up 40 shirts for $200 am I suddenly supposed to tip?
Do I tip the clerk at Macy’s because I bought 20 pairs of shoes whereas I usually only buy one? Etc.
The fault here, if this lady isn’t blowing smoke, is with management. Since it is NOT USUAL to tip for takeout - which us actually why some take out instead of eat in - management should tell people with large takeout orders that tipping is customary, or build a gratuity into larger orders. Caveat emptor.
It certainly IS the duty of management to deal with these sorts of issues. Management failed, the server vented and the "friend" screwed the pooch. The manager ended up covering their arse and comes out on top.
In any case, far too many here are ignorant concerning what servers do and how "hard" they may work to ensure a decent level of customer service.
In a well run establishment, it would have been the manager who should have compensated the server for duties not germane to her job. If all Outbacks are run this poorly, I'd hesitate to ever "dine" there.
The people working the takeout have such different duties from the waitstaff that there’s no particular reason to expect their compensation to work the same way.
The person you interface with is more a cashier than a waiter/waitress.
I think you meant Caveat Venditor.