I worked in a couple well known chain steakhouses in the late 70s - early 80s. We never messed with anyone's food but food prep was disgusting:
Thousand Island dressing, coleslaw etc were mixed in 5 gallon buckets with bare hands / arms up to forearms.
Our manager used to soak steaks that were more than 1-2 days old in vinegar and water to keep them from spoiling and minimizing his loss.