I’m the weirdo. I definitely agree that Mom gets to go where she wants, but if I were you I’d make sure to have a beer or a glass of wine, salad and get a sirloin. It’s probably Choice (even if it’s Select, Select is edible) and if it’s cooked correctly, it can’t end up that bad. Even if it’s not seasoned at all, you can do that at the table.

That’s my standby when I’m forced to eat at a place I’d prefer not to, and whose food I remember to be less than appealing. I get the Sirloin, order it Rare (then I’m likely to get an edible Medium, occasionally the Medium-Rare I actually want, and on once in a while an actual Rare, which I can definitely eat) and salt and pepper the heck out of it. [:I] {Bonus: The sirloin is usually no more expensive than the average entree. I avoid Strips and Ribeyes in places where the meat could be Select. For some reason the difference betwen the grades is much more noticeable to me in fattier steaks.)

Assuming the meat isn’t spoiled (and kitchen cleanliness / food safety is a strongpoint of the national chains, speaking in general) what can they do to it? It can’t be that bad. It might not be terrific, but it can’t possibly be that bad…