http://en.wikipedia.org/wiki/Kitchen_Confidential talks about refrigerator space and other constraints common to modern restaurants. Whenever you order that chicken that's on the menu together with shrimp, lobster, steak, ground beef, pork chop, pork loin, tuna, turkey, salmon, tilapia, etc., you risk ordering something that's been re-frozen multiple times, stuck in the back of the fridge (the more exotic it is, the higher the chances are that it's been there for a while, alligator kebabs and ostrich burger patties least likely to be fresh), and handled multiple times by line cook's hands while he reaches into the fridge to retrieve stuff for other customers.