Should I make a starter?

Seems like more and more folks are pitching liquid yeasts without starters. I have set up a "answer the yes/no question" template below to help you determine if you should make a starter.

Are you brewing a 5 gallon batch with liquid yeast?
Yes: Make a starter.
No: Don't make a starter.

Are you brewing a beer over 1.060, over 5 gallons, or with expired liquid yeast?
Yes: Make a bigger starter.
No: Make a starter.

For any scenarios not covered here, check Mr. Malty's pitching calculator: http://www.mrmalty.com/calc/calc.html

Class dismissed.

I like it.

I groaned when I read the "1.060" part, but you actually had the right answer to it, so

If someone could make a flow-chart that would be terrific. I am too lazy