Publix excels in every department except deli. I've never seen a deli or deli department with such clueless employees. There is one girl at the Spanish Springs Publix that is fantastic, but it takes the rest of them 20 minutes to make an Italian sub. Forget about it if you ask for Cappicolla or Proscuitto and pronounce like my Italian mother did.

Publix does a great job in training their employees in every other department. I don't know why they can't get this right.

As far as why people line up, they are buying different cuts of meat or different quantities or different brands than are offered pre-packaged. Of course, some believe that somehow it's fresher if you get it sliced right away.

Sliced imported Krakus Ham from Winn Dixie. We, until discovering this deli meat always went with Boars Head. Not any more. This stuff is delicious. Also, some of the Dietz and Watson deli products are very good as well. If you really want a treat go to the Polish Deli in Leesburg and try some of their " home made " luncheon meats.

Freedom of choice
 

Not only freedom of choice BUT perhaps tradition.

Waiting-I HATE IT. The one in front of you on line could be my wife. It's too thin, It's too think, not half a pound make it a pound, no make it 3/4 pound. You will find me, the guy saying you've been on line for 15 minutes wouldn't it make sense to decide before they are trying to fill your order????

So far the Italian salami and the domestic provolone at Aldi's is good, packaged and priced right. I think it's more the bread that makes the difference with some cold cuts. When I worked in a deli my coworker asked me if I liked spice ham. I said yes, he said then don't smell it because after you do you will never eat it again. I did and never ate it again.

All the meat I buy is processed.

Otherwise it would be mooing, oinking, clucking or swimming.

Gabbo-Goo???

Prohshute??

A very, very long time ago it was Yabba-Gabbo-Goo???