What is it about just about every deli counter person that makes them think that you want your ham/salt/water product sliced super thin?  We ordered the "French ham" (made in Canada - and much much better than the run-of-the-mill ham/salt/water product from Thumann's and others, what with its fat cap and all) from our local Kings Supermarket today, and made the mistake of not following up the order with "not too thin."  If you don't specify "not too thin", you get "too thin."  They should just put it in a bucket and give you a straw at that point.

As I stand there in the kitchen, pulling off little bits of the stuff (since you can't possibly get a full slice out of it), I have to wonder "why?"  So really, why?  Maybe it's easier for them to slice when the slicer is set at a thickness where it's basically just shaving off bits of the ham/salt/water product?  I'm all for easier, and I'm no stranger to taking shortcuts at my job.  But come on.  Do they prefer it this way when they bring some home for themselves?  Or do they put in the extra effort if it's for their family and slice in actual slices.

The good thing about the too thin ham/salt/water product is that I can set it on top of a bottle my (and your) favorite Mexican hot sauce (Cholula, of course), and you can still read the label and see the pretty lady.  But, regardless of how cool that is, I still maintain that you shouldn't be able to see through your pork.