Boiling briskets for five hours, escorting obnoxious customers to the door, and preserving the ritual of saying "hello" with Steven Peljovich, who runs Michael's Deli) in Boston. What makes a deli different from a sandwich shop? And, until recently, why did he resist taking orders online?
Read The Boston Globe story) that Steven mentioned about longtime customer Rita Manor.
IF YOU LIKE THIS EPISODE: Check out what it's like to be a stadium beer vendor), a barman), or an ice cream truck driver).
GOT A COMMENT OR SUGGESTION? Email us at [email protected]
WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We’ll ask you to answer two questions:
What’s a word or phrase that only someone from your profession would be likely to know and what does it mean?
What’s a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise.
We can’t respond to every message, but we do listen to all of them! We’ll follow up if it's a good fit.
