Ah speedie, I really don't know where to start.
You talk about commercial brewing and use that as an example but you seem to have missed one crucial point and that is spelt out in the name of this forum. We are amateurs, homebrewers not professional (with a few exceptions)
We use brewing programs to calculate our efficiencies (beersmith, promash etc) and so when we communicate with each other we understand what we are saying and can adjust other peoples recipes to fit out own systems. I know of at least one micro that also uses promash for their recipes and i suspect its probably not alone.
As for the extract efficiency, that changes with the malt. Some american 6-row is quoted at 76% yield while others such as JW trad ale is quoted as 82% yield. You need to take this into account in any calculation. You stated that crystal and dark malts cant be taken into account but they still contain sugars, just in a different form. They still add to the sugar content of the wort.
I'm really not sure where you get your calculations from or if its based on the fact you have been brewing for 30 years and don't believe there has been any advances in brewing science in that time. Regardless, healthy debate is welcome, incoherent ramblings are not. Your atrocious grammar aside, if you spend the time laying out your points in a logical, easy to read manner then we can continue this debate. I love brewing science and spend some of my spare time 'studying' it so i am happy to discuss it.
Have a look at
http://www.aussiehomebrewer.com - it's the biggest homebrewing community in Australia so you are bound to find more people with your level of brewing experience willing to discuss this further.