Most commercial brews use a simple bittering, flavor, aroma scheme. Dry hopping is rare enough that it gets advertised. Ditto, continuous adds. For the home brewer, nothing beats dry hopping for aroma and multiple hops for flavor.
On my hoppy ales, I will often dry hop several times. My Bent Rod Rye was dry hopped with 1/2 oz. Cascades for a week then 1/2 oz EKG and 1/2 oz. Fuggles for a week.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk