My dirty secret....I decided that any starter was too much hassle so I'm pitching multiple packs of yeast these days. Great results, dead easy.
I've been doing the same (for ales anyway, where two Wyeast packs is usually plenty of yeast). I rarely brew lagers these days, but I will make appropriately sized starters for those.
When I do make starters, I prefer to let them ferment out completely, decant the liquid, and just pitch the slurry (it works better with my schedule).
I've tried making smaller starters and pitching the whole thing at high krausen (after reading all of Mark's posts through the years on why this is beneficial), and that also works well. I think it's just a matter of personal preference and nothing to get too hung up about.