We do use a slicer, but you can't slice meat off the bone with it.
So roast turkey and ham hocks have to be carved by hand.
Oh and I wouldn't call our slicer motorised either. But I may be mistaking the term.
Trust me, the slicer itself is going to require practice - just to recognise what thickness to set it to. For example thin salami needs to be set at a far higher level than thin ham, because it's a firmer meat. And some people will ask for meat by weight (metric AND Imperial) and some by slice and some by cost...
Learning curve. Steep.
That and rotisserie and cheese, cheese, cheese, cheese, cheese.
(Sorry, that comes from a phonics mat I used to use in school)
And hand cutting shortcrust pastry pies. You ever tried getting a neat slice of a Gala pie?
But yes, we have about five meats which need to be hand-carved, and are apparently the only supermarket in the UK to offer this service. Let's just hope hand-carved afficiandos are very understanding
