They don't refuse to serve all of it, some chefs won't cook a fillet well done. At the end of the day they're a business, so they'll cook what they're asked to, but they and most other people know it's a waste of time and good steak to cremate a fillet.
Somebody once asked me how a sausage should be cooked. He was Irish, and he said he liked them cooked until blackened. I always thought that standard sausages should be cooked one way, but apparently there's different levels. Who knew. I just chuck 'em in a pan or a grill.
When I used to go out in Tokyo with my sister (she lived there), she used to make them cook the sushi.
and if you're ordering a steak and getting it well done, you're wasting your own money, you may as well just order a burger for the aforementioned reasons
Fun Fact: There is no blood in prepared beef, it's drained when the beast is killed. The juice that freaks out those who don't really like steak is Myoglobin, a protein stored in the muscle and shouldn't seep onto the plate as long as the meat is rested after cooking. Wagu is just a breed of cow. It's literally Japanese for 'Black Cow'. Preparation and cooking depends on the cut.
I've never managed to cook a steak at home as well as the best ones I've had in restaurants. I think it's because restaurant kitchens have better facilities so they can cook it hotter and quicker then let the meat rest without it going cold or cooking some more. It could also be because I'm a ****e cook. For the record I'm a medium-rare rib-eye man myself.
My favourite is a rare rib-eye. The wife used to be fan of overdone steaks but after 40 years have managed to get her to try medium, and on the odd occasion, medium rare.
Can't remember where it was but I had a fillet steak, may have been lucca, and they brought it on a roof slate!! It was cold. I was fuming.
