They are drawn to the delis not only for kreplach so light it could make you cry, but for the warmth, affection and boisterous atmosphere that make Jews feel at home. And for all their grousing, the customers love them back, faithful to these eateries in a way their grandfathers were faithful to attend morning minyan. Yet the fifteen bucks they’d spend without blinking for a martini in an upscale hotel bar becomes an outrage for a mile-high corned beef sandwich.įor all the heartburn that Jews give deli owners, the deli men still in the business love it with a passion. They expect phenomenal flanken, perfection in their pickles, and a Yiddishe tam in the knishes. They want their soup burning hot and the air conditioning set to freezing. “They look at the chicken soup and proclaim it too salty!” Have they tasted it? No, but they say, “It looks too salty.” As one deli maven observed in the new documentary “Deli Man,” they are “the worst damn customers in the world.” They look at the chicken soup and proclaim it too salty. If you think Jews are tough customers in general, try satisfying the hungry Jewish deli customer.
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