Can anyone who has worked at CAFFE DI MILANO if there is a very good atmosphere in the Restaurants & Gastronomy department?
It is said that in SAMUEL PEPYS it is easier to get along with bosses than in CAFFE DI MILANO. Is it true?
Do you think that working at this company from Birmingham guarantees a stable future?
How does CAFFE DI MILANO build relationships between its staff and customers for a unified dining experience in Birmingham?