This is very anti-convention, but I have really gotten away from the 60/30/0 thing. I know that the magic formulas we use show that bittering changes minute by minute, but personally, I find the sir-hops-a-lot approach a little silly. I honestly think the DFH hop regiment is just as much a marketing thing as it is a quality thing.
I lean very heavy on aggressively hopped beers, so this certainly doesn't apply for something like a Pilsner or English Mild, but I just stick with a bittering addition after hot break (60), maybe a "flavor" addition around 15, and almost always a second flavor addition at zero. Yes, you read that right - flavor at zero.
I say that for 2 reasons. First of all, no matter how quickly you cool your wort, there is continued utilization even after flameout. I have read that utilization continues anywhere above 190F. Personally, I use a hot whirlpool post boil, so I purposely extend that utilization period for about 20 minutes once the violent boil has stopped. Secondly, no matter how quickly you cool your wort, a lot of the aroma from those late additions is blown off during fermentation.
For those two reasons, if I want aroma, I get it from a short-timed, heavy-handed, dry hop (5 day max) right before packaging. If it is aroma you are after, I think the best place to get it is post fermentation, during a quick dry hop at fermentation temps (65-70F).
I understand that goes against the bitterness/flavor/aroma boil procedure that many people talk about, but it has worked very well for me.
One last disclaimer; my procedure is not a good starting point for beginners. So for someone starting out, stick to the 60/30/0 thing until you feel comfortable with how the different additions effect the final product.
Joe