Can someone explain the concept of thinly-cut luncheon meats?

100% of the time that I am at the deli getting turkey, someone ahead of me will ask for their luncheon meat sliced “very, very, very thin”, or “extremely thin”. Some of the markets now have a policy of making the first slice, and then showing the customer the thickness and asking if it’s ok – even if no thickness request was made.

What does the extremely-thin cut do for the experience of consuming luncheon meats? I have had really thin-cut turkey, and it means that getting enough of it will be a struggle without making a mess out of it all.

The only thing I could imagine is that it allows for a more precise way to add luncheon meat to the sandwich. But I am not sure this explains it. Are people applying this level of precision to their sandwich making?