Well, you still will measure things, most cooks will do a stint in the pastry kitchen, plus in the higher end restaurants a lot of pastry techniques transfer over to the savoury side (ie. a lot of what we think of as "molecular gastronomy").

While metric vs imperial doesn't matter for accuracy (whereas weight is more accurate than volume if you're measuring anything that's not liquid, and even with liquids it's easier to measure volume incorrectly), metric is just easier.