blaze,
I end up with the occasional jug that looks just like what cognos described. Oil on top, a milky emulsified layer, and nasty water on the bottom. You can pour the oil off the top and it'll work fine. Problem is, you've got to get rid of the water which can get really putrid.
I've found that kitchens get pretty set in their routines and are not inclined to change for the convenience of the guy who picks up the grease. I have had a few successes though by co-opting customers to voice their opinions. "I think it's fantastic that you're recycling your used oil into fuel" or "Why aren't you guys saving that oil for someone who can use it?" It means a lot more from someone coming in the front door than from the guy knocking on the back door.