Before I made it for the first time, the answer would be "yes". A few years later, the answer is "no". Seems to be that way for me for most things.
I think the biggest mistake that people make when following a recipe (especially if the it urns out) is not taking the time to understand the how and why behind it's success. The fundamentals of it's foundation. Emulsions work for reasons. They break for reasons. Understanding processes.
I worked an event one time for a few hundred people where hollandaise was on the menu. The chefs in charge had graduated from culinary school where they undoubtedly learned how to successfully make hollandaise. As plate up time came, the sauce started to break. In their frantic efforts to save it, they did everything text book wrong in their attempts at resuscitation. Finally one looked at me and said "Layne you know how to fix this, right. Then do it!"
To me, it was easy; to them it was hard.