Customer #1: “I hope this is better than last time! My last ham was salty and had too much fat!”

Me: “I’m sorry about that. We do have a guarantee on flavor, so if you—”

Customer #1: “Never mind, it was a while ago. I want a 10 pound shank.”

Me: “Okay, let me get one.”

(I pull a ham about that size from the refrigerator, put it on the counter in front of her and unwrap the foil.)

Customer #1: “No! No! That has way too much fat! See right there!”

(I look down at where she is pointing and note it is a normal deposit found in all hams. I decide it’s not worth arguing.)

Me: “Okay, let me get another.”

(I do so, but she’s still not satisfied.)

Customer #1: “No, that’s not any good either! It has too much fat!”

(This repeats several times, as I show her a total of nine other ham shanks, all of which, predictably, have the same small fat deposit. I’m literally running out of hams to show her. Customer #2, a man standing behind her in line, has been quiet but has been getting increasingly agitated.)

Customer #1: “What is with this place! All these hams have fat!”

(Customer #2 finally snaps.)

Customer #2: “Of course it has fat, you moron! It’s a pig’s a** cheek!”

Customer #1: *stunned* “It is?”

Customer #2: “Yes! He’ll tell you!” *points at me*

Me: “Well yes, ham comes from the, uh, hind end of a pig.”

Customer #1: “Oh my God, that’s disgusting! I’m never buying this again!”

(She storms out, and Customer #2 steps up to the counter.)

Customer #2: “Finally. One 12-pound pig a** cheek, please.”