The biggest issue I have is liquid measurement. I end up losing more liquid when trying to pour a teaspoon of something since I intentionally spill it to make sure the spoon is full, and try to do it over a bowl to catch the spillage. Then I use a funnel to recapture the spilled liquid back into it's bottle, but that's not always possible. I don't always keep oils in the fridge, even though cold olive oil is much easier to feel with a fingertip when trying to measure it out. There are devices that make an audible tone when you are about to overfill a glass, but that doesn't really work when trying to measure out small and specific amounts.

Making sure meat is cooked fully is tough since you can't see it. A meat thermometer helps but is tricky with ground meat, for example. Clean up isn't hard but it's highly unlikely that you get all of the mess since you can't see it. They usually have someone check the kitchen once they're done to clean up the areas they may have missed.