Search

The Slicer

Updated: Sep 3, 2018

The meat slicer was the queen of the deli, I hate her and I always will. It was a heavy piece of iron with a killer blade that was placed right behind the cold counter, next to the scale and above the fridges, like a huge weapon in a battle field. I later came to realize how old and poorly sharpened it was.

The cured meat rolls were placed in a metallic grid inside the cold counter, with their unhealthy grease smashed against the glass like a pile of dead arms in a morgue. Each shift the deli assistant would remove the cling film from the salamis and prosciutto and cut the first slice of it so they’d look fresh and appealing to the eyes of customers. I didn’t need to be strong to cut perfect slices of meat, I only required a sharpen blade and a tray that would hold the meat properly and didn’t miss any parts. In the absence of these things I met hours of despair and anger. I also found unexpected ways to explain why my bresaola slices looked like they had been chewed by a dog.



13 views

Recent Posts

See All

The Dark Room

The worst restaurant where I've ever worked in London was a black leather, mirrors and chandelier joke. At first I thought that fancy would mean more money in my pocket, how could I be so wrong? Not o

Vito & Katrina

The Pugliese was the only decent bread in South Kensington, an italian rustic loaf that lasted for days. It was so big and expensive that only a few were interested in carrying it throughout the city.

Oplah!

When I finally started to get used to the hard deli routine I somehow began to feel more at ease with my doomed hospitality future. A fake pride of having outlived the hardship of a job that wasn't me

MYLOGO.jpg
  • Instagram

© 2020 Spoonful of Rita