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JB
Ratio, grind size, flow rate, water temp are all just guides to get you in the ball park. After that you should be making adjustments based on what you taste.
I've found a WDT useful with my Niche, but I don't think it's necessary with all grinders. It's a useful tool that will increase consistency if used properly. I've never been one to care about tamping pressure personally. I've found a bit of water sprayed on the beans helps reduce static & makes it easier to get all the grounds into the portafilter neatly. Not necessary for all setups, but works for me.
There's a whole host of questionable info delivered from an 'expert' point of view out there (not just espresso), it's your responsibility to take that info and use it how you wish.
I imagine there's a subset of creators out there who want to focus on making the best looking espresso (and respective prep routine), because their target is to get engagement, and that can be done with nicely shot videos of naked portafilters with a succulent optimally placed in shot.
If you find yourself blindly following all the information you can find on a subject online, I suspect a sub-standard espresso will be the least of your concerns.