I'd gotten in the habit of using paper plates for a lot of my prep, going as far as cutting a plate into fourths, and using this piece for the measured-out salt and pepper, that piece for the garlic powder, and another piece for paprika, etc.Oh the topic if paper plates: I have started using them more often the past few years, and have really used them a lot over the past year. In this case, it's related to the fact that my children and their friends are little barbarians, and cleanup is a lot easier this way. That, and there are many times when they will leave the dining area with plates and such, and I need to track them down so we have enough plates when we need them. Like I said: barbarians.
Paper plates are also the standard for barbecues, for the same reasons. One exception is when I make steak. Here, you need a ceramic plate and a metal knife and fork. I don't think I need to explain why.
I was cooking one afternoon with the window open, a little breeze kicked through, scattered all my herbs and spices every which way, and I never did that again.