We were posting at the same time.
Clearly, I anticipated your concerns. I am curious as to if anyone has any valid input as I have to agree it is not a prudent business decision for you to assume the headache. You're already turning numbers, and I don't see a commensurate reward as per the risk. It is like the classified 50 post rule; if you know them and you feel comfortable, you make the executive decision to allow the classified post or in this parallel - hold the order.
It may be assumed as an easy thing to do, but "buyer's remorse" is WAY more prevalent then often considered.
As for the hassle of it, it is analogous to special instructions to a waitress. The kitchen has a rhythm, and when weeded - modifications outside of normal execution are of exponential detriment to timely service. Obviously, a well experienced - read CKTG team - can roll over the hindrance, but make no mistake, it's a pain-in-the-ass. I have many, well two, close friends of whom refuse special orders in their restaurants, and it is by far uncommon. One of them runs an artisan Neapolitano wood fired pizza shop that has received so much acclaim the newspapers have dubbed him the "Pizza Nazi" because of this: no add-ons, no omissions, no to-go, opens when he wants, closes when he wants, runs out of dough at least 3 nights a week, and refuses service regularly. The other one, owns a Northern Italian fine dining establishment, and is the same way, but his claim to fame is his throwing out the billionaire Palm Beachers for being cocky.
Just like the restaurant with the line out the door, people flock to it because, "it must be great!" Anything worth having, is worth waiting for. Remember that...
You built it, and they're already coming.
Hey... don't you have somewhere to be.?!