Tamp pressure is overrated (and also a misnomer).
I personally dose by weight and tamp to a specific depth (i.e. puck thickness).
For several years I did this just by using my fingers to judge where the top of the tamper base was, relative to the top of the basket (my machine has a very deep shower screen so they are almost level). Works fairly well. The Pesado depth adjuster does much the same thing.
More recently I have started using a tamper not unlike the Push, which I made myself. My fixed depth tamper is a much tighter fit that my standard tamper, so can be a bit fiddly, but I now use it almost exclusively.
I have had, on rare occasion, issues with under and overdosing. It usually occurs when I change beans, presumably due to a significant difference in density. It’s easily corrected by adjusting the dose and/or the grind.
Not much more than an inconvenience for me making coffee at home, but I can imagine it being an issue in a busy cafe where the dosing is more variable. That said, compensating for it by tamping using more/less force won’t really help consistency and doesn’t combat the root cause of the problem…