(2015-12-15, 4:04 am)sholum Wrote: Just going by that link, the reasons cited agree with you on the benefits of kana input, but most people that mentioned using romaji input referenced programming (which would, of course, be an absolute pain to do if you switched to kana input every time you wanted to make a comment). I haven't looked further, so I really don't what other reasons people use romaji input. It was postulated that people who were just learning to touch type might use romaji input because there's less keys to memorize, but that person thought that it was a poor reason.I think that will depend on factors such as their work nature (e.g. typist vs gardener), flexibility, adaptability and most important factor, whether they feel it is of any benefit to change at all, while some people would love to stay in their comfort zone all the time.
I'd think hunt-and-peck would be a lot more difficult with romaji input though...
I never did see anyone mention comfort as a factor (just the idea of kana input makes my hands hurt, though I haven't bought one to be sure), but then again, that might have been in the post that mentioned different keyboard layouts (DVORAK and such), and my eyes glazed right over that.
Some people have the dexterity to use both hands (left and right hands with equal skills: ambidexterity) and/or choose to activate both hemispheres of their brain-cells.
[EDIT: remove earlier irrelevant link and update the following link below]
Comparison of different keyboards input-method
入力比較アニメーション
http://nicola.sunicom.co.jp/compare.html
- 親指シフト キーボード "Oyayubi" Thumb-Shift Keyboard
- JISキーボード (かな入力) JIS Keyboard Kana Input
- JISキーボード (ローマ字入力) JIS Keyboard Romaji Input
- JISキーボード (ローマ字入力) JIS Keyboard Romaji Input
- JISキーボード (かな入力) JIS Keyboard Kana Input
Comparison of number of key inputs and speed
打鍵数と入力速度比較
http://nicola.sunicom.co.jp/thumb4_1.html
Edited: 2015-12-17, 1:54 am

Sure thing, most of the Master/Chief Chefs recruited don't even need to know the Japanese language to work in Japan, some are headhunted through the grapevines or personal contacts. It depends on the restaurant/hotel owners and their business models, target clientele and other X-factors like "human chemistry", so it is possible to get a foothold inside their kitchen, where fusion cuisine is popular in some places.

