In our restaurant take outs actually put a "bug" in the flow. You may have gotten that call in first…yet there were several people in the dining room who were there before you. On an exceptionally busy night…we always tell the call in that it will be longer than the normal 20 minutes….and we would be glad to call them prior to sacking their order so that they don’t have to wait. As far as a discount…no. I don’t entirely agree with the "cost" of paper goods remarks…because on the other hand…you aren’t paying your dishwasher to wash these items. However…anyone who has done carryouts will know how much longer it takes to get all the containers ready….putting the lids on them….just breaking up the flow of the "put it on the plate" and send it out flow that you normally have. In our case…my husband and I are the only ones in the kitchen…and we sack the orders..not the waitresses. We take time to "double check" that everything they will need is there….whereas normally the waitress would do it. We don’t use salad dressing packages…so we have to pour salad dressing into containers….get the breads ready…put the veggies in containers…etc. The worst part though…is the time spent on the phone when you are in the middle of cooking. Most people don’t know the answers to all the questions for each member of the family. "Would you like soup or salad?" In the background you hear…honey…you want soup or salad? "Which vegetable would you like, corn or peas?" Honey which do you want, corn or peas? (on down to the kids in the family….and for every question. In the meantime you’re trying to plate 6 different meals to send out to the dining room. Man…I love this business!