When they are in manufacturing mode, yes, I think that they do. SV is a manufacturing technique aimed at getting large quantities of food to precisely the right temperature, and hence cooking stage. Imagine having to get 30 steaks to the table at the same time, all cooked to order. Tough task, no? Yes, we can all cook one steak to perfection, but 30 at once? So they sear the outside to get the colour and then slap it in the SV to get the core to the right temp. They then all sit there waiting for the moment. When the moment comes the "well done" boys get another minute, the mediums 30 secs a side, the rares nothing and the "bleu" weirdo gets his steak with its arse wiped and put on the plate. Blam. 30 steaks, 2 minutes flat.
No, you won't because they don't say. They don't say the meat's been in the fridge either.
I've managed it more than once. Probably the best meal I've ever had was at a resto in France, I think that it now has a Michelin star or two. It was a New Year meal, started at 8.30pm, 5 or 6 courses, dessert finished around 11.45. Saumur brut delivered at 11.50-55, toasts, handshakes, coffee and petits fours at 0015. The portion management was impeccable. At no point did I feel unable to eat the next course, I was just hungry enough to appreciate what was coming next, and I got halfway through the petits fours before I thought "enough". That's skill. Judging the pushing the plate away moment to the last chocolate.
Nothing wrong with that.
