That's what Bourdain wrote in this book about common kitchen practices.
Medium is okay. I prefer medium-rare. Medium-well, you're getting into that crap territory. Why put yourself at risk of getting served meat they would have thrown away.
I used to work at restaurants when I was in college, whenever we put in an order for a well-done steak, cooks would look at us and then at the other cooks like
Then those are terrible fukking restuarants, who I hope, are out of business. Can't stand this snoby shyt that exist in that industry. I work in a restaurant, and i've never seen that before.