I hear ya Dean. I don't always accept the party line or convention. In fact some of my methods might seem unconventional but they work for me. Had to learn through experience some things have a wide latitude and others don't. I try to work within the boundaries I've set for myself.
Agree with Euge and Dean. Part of the joy of homebrewing is testing the bounds of the party line or convention. I have twice successfully used a starter method suggested by one homebrewer at the LHBS (someone whose advice generally makes sense) where I make a starter in the carboy and pitch the wort on top of it. I was skeptical, and I had arguments against it (not enough depth for the starter, layer of oxygenated beer you can't really pour off easily, etc.), but the ease of it was tempting so I tried it, and the two times I used that method, the fermentation took off like a rocket and the beer turned out great.
But mostly I pitch an unhydrated packet of US-05 into wort at or just under 70 degrees f, and it works out fine, and if there are millions of tiny screams as yeast cells die, I don't hear them. Especially for my 3-gallon batches of ale or stout, there's no reason one packet of dry yeast isn't plenty. The next time I do a "repeater" I may reconstitute the yeast in 90-degree water and time the fermentation to see if it is all that faster/heartier. That said, a few dead cells seem a reasonable tradeoff for eliminating a possible contamination opportunity at a vulnerable point in the brewing process, post-brew and pre-fermentation.