What is the nicest and most direct way to ask deli to slice sandwich meat SUPER thin?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

? They ask you how you like it sliced. It's not really a big deal. Do you never specify how you like a steak or burger cooked? You're not a deli martyr by just using the last setting of the previous customer.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

I grew up with a mom who always asked for deli meat very thinly sliced.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

Same. If they specifically ask I just say thin and leave it at that. But I don’t notice or care one way or the other.

[Anonymous]

Isn't called chipped? As in chipped ham?

[Anonymous]

Anonymous wrote:Isn't called chipped? As in chipped ham?

I’ve only had chipped beef, which was not just thin, but dried, and maybe also smoked.
Things I haven’t thought of since early childhood!

[Anonymous]

I sometimes want this with cheese ( Munster). I ask very nicely please slice very thin as thin as you dare!

When you say this they usually offer you the first slice even if don’t ask for that!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Isn't called chipped? As in chipped ham?

I’ve only had chipped beef, which was not just thin, but dried, and maybe also smoked.
Things I haven’t thought of since early childhood!

Chipped ham is a Pittsburgh thing

[Anonymous]

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

I worked at a deli throughout college. People who actually know what thickness they wanted were my favorite customers, exactly the opposite of "high maintenance."

When the deli guy asks you how thick you want it and you say "whatever's fine" you may think you're being "low maintenance," but in reality you're as annoying as the cliche spouse who always has that same response to "where do you want to eat tonight?" People's preferences on deli meat vary wildly - extra thin and shaved meats are very popular and personally I can't comprehend how anybody likes them. I'm sure many people feel the same way about my preference of having my meats cut practically as thick as a steak.

Want to be actually low maintenance? Learn what number setting on the slicer corresponds to how thick you want your meat and tell them directly.

[Anonymous]

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

This is just wrong. A millimeter actually makes a huge difference in how much I enjoy my sandwich. Particularly with ham—it makes me wants to gag past a certain thickness, but properly sliced if can be wonderful. (There’s a reason prosciutto is only served paper thin.) If you’re eating thick slabs of cold cuts, you’re completely missing out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

I worked at a deli throughout college. People who actually know what thickness they wanted were my favorite customers, exactly the opposite of "high maintenance."

When the deli guy asks you how thick you want it and you say "whatever's fine" you may think you're being "low maintenance," but in reality you're as annoying as the cliche spouse who always has that same response to "where do you want to eat tonight?" People's preferences on deli meat vary wildly - extra thin and shaved meats are very popular and personally I can't comprehend how anybody likes them. I'm sure many people feel the same way about my preference of having my meats cut practically as thick as a steak.

Want to be actually low maintenance? Learn what number setting on the slicer corresponds to how thick you want your meat and tell them directly.

What number is shaved? Or can a couple of numbers be considered "shaved"?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

I worked at a deli throughout college. People who actually know what thickness they wanted were my favorite customers, exactly the opposite of "high maintenance."

When the deli guy asks you how thick you want it and you say "whatever's fine" you may think you're being "low maintenance," but in reality you're as annoying as the cliche spouse who always has that same response to "where do you want to eat tonight?" People's preferences on deli meat vary wildly - extra thin and shaved meats are very popular and personally I can't comprehend how anybody likes them. I'm sure many people feel the same way about my preference of having my meats cut practically as thick as a steak.

Want to be actually low maintenance? Learn what number setting on the slicer corresponds to how thick you want your meat and tell them directly.

What number is shaved? Or can a couple of numbers be considered "shaved"?

A standard Bizerba slicer has 24 settings each representing 1mm of thickness. There is enough precision in the dial that you can do half settings as well. People have different opinions on what "shaved" means to them, but generally 0.5 or 1 would be shaved. The drier the meat, the thinner it can be sliced, so while 0.5 would be perfect for prosciutto, you'd probably have to go to 1 on something like regular turkey to avoid it being mush.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Isn't called chipped? As in chipped ham?

I’ve only had chipped beef, which was not just thin, but dried, and maybe also smoked.
Things I haven’t thought of since early childhood!

Chipped ham is a Pittsburgh thing

Yep, definitely a Western PA thing. And I think "chip-chopped ham" is even more specifically Pittsburgh.

[Anonymous]

Ask them to show you the slice. I say VERY thin. I am polite! But I’m not afraid to emphasize thin! The reason is because if I don’t…the slices truly are thick, and hard to use. It’s crazy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Man, you all are high maintenance. It isn’t as if one millimeter really makes that big of a difference in your sandwich. Maybe stick to grilled cheese

lol, yes. I’ve never specified a thickness in my life.

I worked at a deli throughout college. People who actually know what thickness they wanted were my favorite customers, exactly the opposite of "high maintenance."

When the deli guy asks you how thick you want it and you say "whatever's fine" you may think you're being "low maintenance," but in reality you're as annoying as the cliche spouse who always has that same response to "where do you want to eat tonight?" People's preferences on deli meat vary wildly - extra thin and shaved meats are very popular and personally I can't comprehend how anybody likes them. I'm sure many people feel the same way about my preference of having my meats cut practically as thick as a steak.

Want to be actually low maintenance? Learn what number setting on the slicer corresponds to how thick you want your meat and tell them directly.

What number is shaved? Or can a couple of numbers be considered "shaved"?

A standard Bizerba slicer has 24 settings each representing 1mm of thickness. There is enough precision in the dial that you can do half settings as well. People have different opinions on what "shaved" means to them, but generally 0.5 or 1 would be shaved. The drier the meat, the thinner it can be sliced, so while 0.5 would be perfect for prosciutto, you'd probably have to go to 1 on something like regular turkey to avoid it being mush.

Thanks. I'll try asking for a "1" next time and see if that makes sense to them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why is asking for shaved meat a problem?

Microaggression against people who are naturally hairy.

I chuckled