The Deli Evolution: Tradition Meets Modernity

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 jobs@whatitslike.com

FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com

WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We’ll ask you to answer two questions:

1. What’s a word or phrase that only someone from your profession would be likely to know and what does it mean?

2. 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.