I agree with Tat. During the "heat of the moment", when orders are coming and going at a fast rate, I'll poke the meat to guage doneness.
I use my probe more when I'm roasting large pieces, or reheating foods.
BTW, I just got a digital probe that is really fast and accurate. I can get an accurate reading in less than 10 seconds. That's a good thing, as the Health Department here insists that all cooks have digital probes. The older analogs are "out". I've only got 3 or so of the analogs floating around in my drawer.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!