How to Order at a Deli: Meats, Breads and Terms

To order at a deli, take a ticket or stand at the counter, say the meat, the bread and the amount in order, and keep it short. Knowing how to order at a deli lets you approach a counter that can look crowded with a clear plan, whether it is Jewish, Italian or a neighborhood grocery.

How to order at a deli counter without stress

Most delis run on a number system or a loose line. You take a ticket or stand where the counter opens, wait for your turn and then say your order. Sandwiches are made to order while you wait. Meat, cheese and salads are sold by weight. Some delis also have a table area where you can eat.

When your number is called, be ready. Say the type of bread first, then the meat, then the extras, and end with how you want it cut or toasted. For example: "Rye, pastrami, mustard, pickle on the side."

What is the difference between pastrami vs corned beef?

Pastrami vs corned beef is the classic deli question. Both begin as brisket that is cured in brine. Corned beef is then boiled or steamed, which gives it a soft texture and a clean salty flavor. Pastrami is rubbed with black pepper, coriander and other spices, smoked and then steamed, which gives it a darker crust and a deeper taste.

If you like smoke and pepper, choose pastrami. If you like a milder, more tender bite, choose corned beef. Both go well with rye bread, mustard and a pickle. Ask for lean or fatty cuts, since the fatty cut is juicier.

Which deli sandwich terms should you know?

A few deli sandwich terms help. Rye is a bread made with rye flour and often caraway seeds. Pumpernickel is darker and sweeter. Kaiser is a crusty roll. A hero, sub or hoagie is a long roll filled with meats and cheese, and the name depends on the region. A club is a triple-decker with turkey, bacon, lettuce and tomato. A Reuben is corned beef, Swiss cheese, sauerkraut and Russian dressing, grilled on rye.

You may also hear "on the side," meaning the extra comes separately, "hold the," meaning leave it out, and "wrapped to go." If a sandwich is large, ask if it can be cut in half. Tell the counter whether you want mustard, mayonnaise or dressing, because a deli sandwich is often built with condiments you did not ask for. The diner guide covers a similar vocabulary for breakfast.

What are deli pickles?

Deli pickles come in several kinds. Full sours are cucumbers fermented in salt brine, crunchy and sharp. Half sours are fermented for a shorter time and taste milder and fresher. New pickles fall between them. Pickled green tomatoes and sauerkraut are also common. Some delis offer pickles for free with a sandwich, and others sell them by the piece or the pint.

Eat the pickle between bites, to cleanse the palate. If you are not sure, ask for a taste.

How do you order by the half pound?

Ordering by the half pound is the standard way to buy sliced meat and cheese. A half pound is about eight ounces and makes four to six sandwiches, depending on how thick the slices are. A quarter pound makes two sandwiches. Say the weight, then the thickness: thin, medium or thick.

Ask for the meat sliced to order, not pre-sliced. If you want to try a few, ask for a quarter pound of each. Deli counters will often let you taste a slice before you buy. Salads, such as coleslaw, potato salad and egg salad, are sold by the pound or half pound too.

What else should you look for at a deli?

Look at the side items: knishes, matzo ball soup, stuffed cabbage, smoked fish, noodle pudding and cheese blintzes in a Jewish deli. In an Italian deli, look for fresh mozzarella, prosciutto, soppressata, marinated vegetables and olives. A neighborhood deli may sell breakfast sandwiches, soups and the daily special.

Ask the person behind the counter what is good that day. They know what came in fresh and what is best this week. A deli that is proud of its product will tell you.

What is the etiquette at a deli?

Be ready, be polite and be patient. Do not hold up the line while you read the whole menu. Say please and thank you, and tip the counter staff if there is a jar, especially if they made your sandwich with care.

If the deli is crowded at lunch, come early or late. A sandwich shop at noon on a weekday can be a busy place. Check the US guides hub for more pages about how to order well, and read the barbecue joint guide for another counter where meat is sold by weight. A good habit at any counter is to watch the person ahead of you: how they ask, how they pay and how they thank the staff will teach you more than a menu board.

When you have finished your sandwich, get the Mosey app, rate it for the meat, the bread and the pickle and build a list of the delis worth a trip.