Every barista should taste their coffee. Multiple times a day. They should adjust the grind, adjust the dose, adjust the extraction based on what they taste.
I require my baristas to taste every batch of drip coffee. I require them to taste espresso shots periodically. If the shot is bitter, adjust the grind. If it's sour, adjust the grind. If it's perfect, remember the settings.
And here's something I learned the hard way: coffee tastes different at different times of day. The humidity in the air affects the grind. The ambient temperature affects the extraction. So your baristas need to be constantly adjusting. That's the art of barista. It's not a set-it-and-forget-it job.