Been brewing since 1974, never kegged.
Have gone to oxygen barrier caps (started with cork lined caps from the hardware store) and only using brown bottles over the years (my first brew was bottled in Bud long-necks, but I had a large collection of green Molson bottles).
As my wife and I brew together (since I taught her in '83); one fills, the other caps...goes nice and smooth (both of our cappers were made in 1921). We use a dedicated bottling tun and spring valve racking cane. We add 1 packet of unflavored gelatin powder with our priming sugar, helps the bottle trub to settle out in a more solid form, which is less likely to end up in your glass.
Only have had 2 or 3 "poppers" over the years.
For samples to take to our club meetings, I have a few 1.75 liter Grolsch bottles.