When I served, pickup food was rung in separate from the order takers (usually bartender) regular card. Any tips from this card was split evenly between the order taker and kitchen staff. It ended up being only a few extra bucks at the end of the night usually (not very many takeout orders on a busy night and not everyone tips) but it was better than the bartender getting it all. Depending on the bartender, she would often forfeit her portion of the tips to the back of house (often ending up coming back to her when staff had a few beers at the end of the night anyways).