That's because of resteraunt liability and public health they take those high precautions. It's moron proof set standard so the public had less chance of receiving tainted meat because alot of people don't have the care or common sense on their own to make safe decisions. In your home you can be more lenient. Yes bacteria grows at a certain temp but cooked properly if left out that long will kill the harmful elements. That's not saying let the meat sit in the sun all day and thaw then forget and eat it the next day but if its left in the sink 12 hours thawing on its own then you cook it till the internal temp is160* then it's fine. No harm in being over cautious but use within reason and you'll be fine.
