Anonymous wrote:Interesting. I grew up in Pittsburgh where "chipped ham" is a thing (I didn't like regular sliced deli ham until I had been in this area for a few years and it grew on me). There, most delis would shave a lot of ham to begin with and have a bowl in the refrigerater cooler of chipped ham. They would take it and weigh it and then keep going.
In Pittsburgh, the slicers have an automated arm, the deli folk would put the ham on the slicer, turn it to the thinnest setting that would work (they all knew the setting) and then turn on the automatic slicer. If the bowl was getting low, they would turn the machine on, then take a couple of orders and just keep watch on the slicer. When the pile was big they would toss into the bowl.
It never occurred to me that delis elsewhere did not have the automatic slicing arm. That would certainly save the poor deli techs arm if they got a request for shaved meats.
Anonymous wrote:Don’t work in a deli if u don’t like shaving meat!!!!
Anonymous wrote:Ok not in DC or where ever original post from. Our local Hannaford deli is awesome. They say the machine does it for them. Then we have Beans a local country store that charges a dollar extra for shaved cuts! It's already overpriced. Please charge me more. I just ordered RB super thin and may as well have a steak. If I'm trying to make a point,upstate NY Hannaford deli place to go. Friendly. Samples. They show you what they are slicing from the start.
Anonymous wrote:What is the verdict on very thin slicing. I prefer that one. Is it as bad as shaved???
Anonymous wrote:Anonymous wrote:Shaved? One guy at our deli will not even slice it thin. No matter what you say, he slices super thick. I have stopped buying deli meat.
Why not use your words? Why let him get away with NOT doing his job. Have him slice a piece and show it to you then say THINNER. Keep doing that until he does his job he's PAID for.
Anonymous wrote:Does anyone have any leads on where to get some P&P Loaf? No one seems to carry it around here....
HELP.