How difficult is it work in a deli?

I've worked as a stockboy for a few years at a place that's only open during the summers. I want to work deli because I'll get paid more and it would make the job there less menial. Only issue is, I have no idea how to work a slicer and I have no idea which meats are which - I don't really eat much deli food so I don't know what people usually get. How steep is the learning curve? By deli, we make egg sandwiches, ered/toasted bagels, regular sandwiches, coldcuts, almost everything.