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.

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