With the exception of baking, yes.
 

In most cooking there are too many variables affecting taste for measurements of

salt to mean much; an 8th teaspoon this time will taste different than next time.

Same applies to pepper and other spices.

Its not a formula for fuel, its food, and it all travels across the taste buds.

Cooking... yes.

Baking... no.

If I am seasoning, I do salt to taste.  If the quality of cooks is unreliable, I rather use the recipe with exact measurements in grams or ounces so we can set the standard and I do the final check.

Both I guess... When I'm making pretty much anything that would need more than a couple of tablespoons, I will measure, then adjust to taste at the end. All of my recipes are written to be light on salt, so that I can be more flexible with the seasoning. I also will measure less salt when following other recipes for the same reason. As far as pan sauces, or small batches go, measurements aren't all that necessary. Although, I did receive for a gift, a set of measuring spoons, that measure smidgen, pinch, and dash. I always thought it would be a kick to bring them to work and tell the guys that they have to use them!

Baking is baking.

Other then in baking which in my opinion is a balanced chemical formula. I can truly say I have never measured an herb or spice in my life when cooking. I go strictly by taste.As that's how I learned.

On the line, by taste and/or sight.  No time to play with measuring spoons.

 

Prep, it depends.  A larger recipe might call for measured amounts, but still need to taste to finish.  Mostly by taste though.

 

Baking, by measurement.    

Always by taste.

 

I even taste my bread dough before it is cooked, then again I don't measure anything else in my bread dough either... dump mix and correct.  

This is one point that I do not agree with the schools. In baking yes measure. Cooking by taste. Show the students by putting a teaspoon or tablespoon of salt in you hand and show them about how much that is. We do it with a pinch why not all? Taste as you go.thats how you learn

To taste.

I will build a recipe, tracking the seasoning, then write it down for consistency in batch cooking.

The biggest mistake I see is when people multiply the recipe and automatically multiply the salt by the same amount.

That's a great point.

Taste for me all the way !!

 

 

Except as others have said - Baking !! Thats messing with Chemistry there everything else is a free for all