This relates to fancy steakhouse-grade restaurants, although the Attack of the 50' Pepper Shaker occurs nearly everywhere.

If you are fortunate enough to be dining at Ruth's Chris or Emeril Lagasse's or the equivalent, of course there will be a 50' Pepper Shaker Server to grind fresh peppercorns onto your plate until you say When.

What does this practice say about the quality and freshness of the ground black pepper in the pepper shaker (the one on the table)? Shouldn't these types of high-end establishments furnish equally high-quality fresh ground black pepper in the pepper shakers?