When you think you've put too much on the sandwich, add some more. I took my station behind warming pans piled high with corned beef, pastrami, brisket, turkey and potato knishes and trays filled with pickles, coleslaw and potato salad. The doors opened and for the next few hours there was a steady stream of folks making their way along the food line. Try it mixed with the corned beef. The matzo ball soup is down there.
Hot dogs are across the way.
As the time flew by, so did my memories of working in the deli. More than that, I even enjoyed the corned beef sandwich I made for myself at the end of my shift. That's why I'm back this year. Armed with my trays of food and utensils, I'm ready, willing and able to serve. Gordon Freireich is former editor of the York Sunday News.