How I stabilized espresso when the grinder was moving during rush

In my day-to-day, I manage a high-volume coffee shop in the morning with several baristas on the same machine. The problem that made me stop was this: the espresso would come out acidic in some rounds and bitter in others. The symptom that made me investigate it seriously was that the recipe was written down, but each barista adjusted the grind without recording it. I preferred not to improvise…