I have long struggled with ways to handle busy friday and saturday nights when people want to place an order in advance for, say, 6pm. We are a first come first serve, counter service, pizzeria who does roughly 60% of our sales in take out orders. Because everyone wants dinner pizza about the same time, we get clogged up taking these future orders and it pushes our wait time for everyone else. Last year we started charging a 20% service fee for 2 reasons: 1) to deter people from calling ahead during those busy times and 2) essentially we allowing people to butt in line and charging them for the convenience. I don't like this system and am wondering what other pizza places do. Does everyone take future orders? Do you charge extra? How do you control the flow? Thanks!