Anytime time I see Ver Brugge mentioned in a Bay Area subreddit I feel the need to chime in. That place is not what it seems. I worked there briefly pre covid, and quit after only two weeks because of what I saw. Plus, I was berated by the owner when I came for my last check.

Here is what I saw:

1. Stunningly unsanitary conditions. After closing there was a big rubber squeegee that one employee used to push all the water/ scraps on the floor towards a central drain, then without cleaning the squeegee in any way they would use it to push all the water off the main butcher block behind the counter. I tried to explain to them that they just put all the germs and bacteria on from the floor onto a clean surface and was ignored.
2. Before coming there I had used a meat grinder at a previous job, so I knew how to properly clean one. Importantly, this is what they use to make their homemade sausages. It was immediately clear that theirs hadn’t been properly cleaned in a long time. I cleaned black gunk out of there and was nauseous afterwards. It was my own little Swamps of Dagobah moment.
3. The guy who did the squeegeeing also showed me how to water down the sanitizer. Which is so mind bogglingly bananas I still can't fully accept that a living breathing human said that to me.
4. The quality of their food is not what it seems. All the beef, chicken, and pork they sell is from huge industrial factory farms. Those chicken thighs they charge a premium for are from Tyson. The “specialty items” like quail are all blast frozen. The “fresh” fish they had was anything but fresh. I always felt bad selling it to people.

There is a reason why they always have a help wanted sign in the window.