For ham, thats fine and very easy, its a solid piece of meat. For poultry or softer meats that can sometimes be problematic but still very doable. Chipped meat is the devil, wrenches the hell of out the shoulders for whoever’s using the slicer and probably damages the slicer a bit, as you have to use force to keep the meat and blade at the right angles.
Oh, and people who order large amounts of razor thin salami, that takes forever as it weighs so little per slice
I always ask for it as thin as they can get without shredding it. It’s possible I’m hated, but that’s how I like my meat, and I can’t do it myself.
For ham, thats fine and very easy, its a solid piece of meat. For poultry or softer meats that can sometimes be problematic but still very doable. Chipped meat is the devil, wrenches the hell of out the shoulders for whoever’s using the slicer and probably damages the slicer a bit, as you have to use force to keep the meat and blade at the right angles.
Oh, and people who order large amounts of razor thin salami, that takes forever as it weighs so little per slice
So glad i dont work in a deli anymore lol