I'd like working under those conditions. We cut about 20 carcass lamb per week very much like that, but we don't use a handsaw. We have larger handsaws for breaking beef. I wish we had one like in the video. Our blade wouldn't cut that nicely. It's too long and flexable. We do have a counter between us and the customers, but we're right there in the open, not in a back room.
I wouldn't want to wear the hat either, but if that's what the boss wants.. Also, I hate cutting lamb bare handed. If you ever cut lamb, and then went to lunch and ate anything you have to hold in your hands (sandwich, hamburger), you'll agree. You get a wiff of lamb in every bite.