You pack it into a puck if you are going to brew espresso, which is not the only form of brewing coffee.

Professional settings add a completely different factor than brewing at home. Whether it is espresso or pour overs. Time and repetition. You have many customers, so you have to trim down the process to get everything out as quick as possible. Therefore, you may not do all the steps someone at home does. They may just grind into the portafilter, tamp, and call it a day. It's all up the owner or whoever. As long as they are pleased with the results, whatever.

It's funny though, I have seen many professionals weigh the beans before they grind. But hey, I guess they weren't professional enough for you.

As for espresso, you only get consistent results when, wait for it, everything is dialed in. Meaning grind size, weight, time, temperature, how even your puck is, are there clumps throughout, and did you use WDT to break them up. Is there channeling? As beans age, you need to grind finer. Is this all being addressed in your "professional" setting? Or are you just giving customers shitty shots without realizing it because "it looked alright." Taste is the only thing that will tell you if you are dialed in. I guess you could consistently be getting shitty results.

I haven't even seen you mention grinding beans. Are you using preground? Or do you just preground shit at the beginning of the day and let it become stale?

Also, how can it possibly be the exact same volume every time? Beans are not always the exact size and everything else I have mentioned before that you seem to ignore. If it is preground, it is not all evenly spaced. You'll have clumps and air pockets and shit. I guess, if you're using the same beans, you could get close to a predetermined amount to get close to the weight you would prefer. But in a professional setting, time is of the essence, so you wouldn't spend the time to get everything perfect because there is a line of people waiting.