Interesting points Fieldthistle, I’d consider giving a discount if the orders were placed before the rush time, makes better utilization of the kitchen. When the orders are placed early they are not competing with the lunch walk-in crowd and probably deserve some "special" treatment.
Isn’t it amazing that we can get to the moon and back (did we really?)but have yet to invent a container that will carry fried food two miles down the road without steaming it.
Actually about half of our menu is what I consider "candidates" for take-out, and we try to discourage people from ordering those items we know will not travel well.
Some of our hard plastic sushi platters are $6 each to us! The hinged top clear/black single service runs about .75 each. So container costs are tough.
Tipping really depends on the amount of service you are given.
I’m working on a platter style take out menu right now, mostly cold seafood,smoked salmon,dips/gator-mullet-crawfish,smoked shrimp,herb boiled shrimp,poached fish and some unusual salads, a deli style approach.[8D]