How anal are you about handling raw meat and cross contamination etc?
I have a friend who, although her kitchen is otherwise spotless, will blithely grab a bottle of oil with chickeny hands and put it straight back in the cupboard without even wiping. Now, my worktops might be rank and my floor may be crunchy underfoot but I find that quite revolting.
But... I notice most tv chefs do it, with cooked or raw meat and I know real chefs have a teatowel stuck in their belt for wiping fingers on. I just think what's the point of cleaning everything else if you're going to get juices/grease on everything?