emradguy wrote: .....

I thing there is a misunderstanding. Sure at the begin of the day, you dial in your coffee by using dose and grind. But the world, even in a coffee shop isn't static. E.g with more people in the shop, or starts raining outside the humidity gets higher, as a result the shots will flow faster. Now you have a few options: grind finer, dose higher or do both to get the shot length back in to the desired range.

In a shop environment you rather grind finer or dose higher, but won't start the whole dial in again, unless there is a really good reason for it.
Not to mention the mix of the beans there is always variation, using a doserless grinder you face variations in dose as well. It makes sense to have a sip after an adjustment. Personally I refuse to be forced to drink espresso on an hourly plan. As a barista you have way more ways to evaluate the shot, but we can agree on the evaluation by taste is the most important one. I don't see how changing just one parameter interferes with a shops desire to serve the best possible drink.

dhb wrote:I thing there is a misunderstanding. .

Yes, did seem to be a misunderstanding. perhaps it was the brevity of your post allowing me to read more into what you were saying...or something else? but your longer explanation has me in agreement with you.