So I am using WDT, maybe I'm not doing it right. Here's my process:

1. Dose 7-9g
2. WDT thoroughly using a straightened paperclip
3. Level with WDT tool (i.e. move grounds to fill depressions, no tapping)
3. Tamp
4. Dose remaining 5-7g (assuming 14g dose)
5. WDT lightly, taking care not to disturb the already tamped lower half
6. level again
7. Final tamp

I then pull a shot, and weigh the output as well. Typically ends up at 26-29g

I have the very same espresso set up as you.

If I pull the brew lever down past the off position, too quickly. I'll get the puck stuck on the shower screen.
I've learned to pull the lever down to OFF, then wait a few seconds and then _slowly _lower the lever to the drain position.

My Vario W grinder seems to drift a bit and lately I've got too much coffee in the basket so I just set it back till I have no screen impression on it when dry.

I get a lot of channeling viewed with the bottomless portafilter. I've decided that the more I mess with the dry grinds, the worse it gets.
I'll pour the grinds from the grinder cup into the basket, wobble the tamper lightly around the perimeter and press down. No spinning really needed.

D.

Thanks for the tip re brew lever, I'll try that next time

Personally WDT never worked that well for me, visually it also seemed to disturb the grinds more than letting them fall from the grinder. Here's my current distribution method, I feel it takes less time fussing than WDT used to.

Cup Distribution Method