2. There is a method to their table choices
They don't just spin around in a circle and point. Hostesses have to map out the seating arrangements so that servers have a fair share of tables, but can also handle the workload. When it's slow, they've gotta spread the love across sections. And when it's busy, they've gotta make sure they're not overbooking one unfortunate waiter. If you get seated next to the kitchen, though, that just means you pissed them off. (Kidding! Kind of.)
3. There's really nothing they can do about your undercooked steak
If you have a problem, don't bother the hostess -- flag down a manager. Not only is your entree not the hostess' problem, but literally all she can do is go and get the manager herself. And are you really going to make her do that? Oh, you are? Back to the kitchen table you go.