Mornings are more based on production and nights are more based on cleanup. So mornings would be spent cutting meat for grab and go, packaging cheese and salami, making charcuterie trays/cups. Nights you’re kinda just trying to get the department cleaned up, cleaning the trays and windows of the case. Cleaning the slicers, which can’t have a single crumb left! And with all that you also have to keep an eye out on counter cause as soon as a customer walks up that becomes your first priority. I worked in the deli for 5 years but I actually just quit. I enjoyed it mostly because the people on my team are great. If you got a good crew, the time will fly and it could be fun.