If you are in a restaurant kitchen or you know your yeast is good because you bought it recently then yes you don't need to proof your yeast.
Dry active (as opposed to instant) yeast is not shelf stable, if you have to use it, always proof it.
I'd only advise somebody to bother to proof if they know the yeast I'm using is older than a few months opened unrefrigerated, but I habitually check it anyway.
But if any home cook simply reads "you don't need to proof yeast" and interprets it as another one of those cooking myths like 'sealing' a steak, they are likely to make a catastrophic mistake one day.
Yeah, those are the kind of people who need to proof the yeast. What is it doing in the cupboard?
Proofing can't hurt and is good advise, but at some point you learn you can get away without.
I haven't bothered to proof yeast in a decade. I'm no pro, but we do make all of our pizza, bread, buns, rolls, pretzels, etc.
I buy big compressed blocks and store them in the freezer. When one is opened, some goes in a small jar in the refrigerator and the rest in a large jar in the freezer.