The kitchen I have recently inherited is in a twenty year habit of saucing every steak with Marchand de Vin, not just upon request. Personally, I can't stand it. I don't sauce my steaks, maybe a brush of clarified, but nothing more. I restructured the menu a couple of days ago and listed some sauces and accoutrements the customers can add to their steaks, but the cooks insist upon putting the damn marchand on every plate.
Like I said, I like my steak (90% of the time) sauceless. How do other chef's feel about automatically saucing steaks? If you do it, do you say so on the menu?