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Ramadan and Bamieh

Frappé Coffee

Frappé coffee is a Greek iced coffee drink made from instant coffee (generally, spray-dried Nescafe), water and sugar. Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, frappé is sold primarily in Greece and is among the most popular drinks in Greece and Cyprus, and is available at virtually all Greek cafés. The word frappé comes from the French word frapper, meaning 'to hit', as crushed ice does when mixed with a drink and shaken in a cocktail shaker. The frappé has become a hallmark of post-war outdoor Greek coffee culture. The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g., a hand mixer). One or two teaspoons of instant coffee (traditionally Nescafe), sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk (typically evaporated milk). The glass is served with a drinking straw.

How to Make a Macchiato

What distinguishes a macchiato from other espresso-based coffee drinks is the ratio of milk to espresso. An average size espresso macchiato has a 2 to 1 ratio of espresso to milk whereas an average cappuccino is 1 to 2 and a latte is 1 to 3. The intention is that the espresso is not overwhelmed by the milk, and instead, the milk adds a touch of sweetness enhancing the flavors of the coffee. A traditional macchiato is about 1 1/4 ounce—one shot (1 ounce) of espresso with a small amount of milk (1 to 2 teaspoons) that is mostly steamed with slight foam so there is a visible mark. The milk is often heated to 140 to 150 F, introducing steam into the milk causing the fats to expand and develop a layer of little bubbles, kind of a "micro-foam." This is most often done using an espresso machine and a steam wand.

Types of Establishments (section two)

Traits of one style of restaurant overlap with traits of another, creating a unique identity. For our purposes here, we could say that types of establishments form somewhat of a continuum. On one end of the continuum would be restaurants with minimum service, no covers or simple placemats, a quick pace, fast foods prepared easily, and a general informality to the entire operation. The other end of the continuum would be the establishments with luxurious surroundings; table linens; silver serviceware; china; crystal glassware; flowers; soft music; an unhurried pace; skilled servers, and expensive, well-prepared, and well-presented foods and wines. Family-style restaurants, diners, and some chain restaurants would be on one end of the continuum; trattoria, bistros, and supper clubs in the middle; and classic gourmet, upscale, and fine-dining restaurants on the other. No matter which combination of amenities make up the whole, the guest has every right to expect a smile, that his or her order be correctly taken and delivered, and that the check is presented promptly and for the correct amount regardless of the setting. Good service is still the key to running any successful operation.

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Your Role in the Restaurant Organization (Section two)

The organization or arrangement of jobs in a restaurant diagrammed on paper is known as the organization chart. Knowing how you fit into the organization chart helps you function in your job. In the dining room organizational structure, bussers and servers report to their immediate supervisor, who may be a head server. The head server reports to the host or maˆıtre d’hˆotel, who reports to the dining roommanager. The dining room manager reports to management. In small restaurants, one person may assume several of these positions. For instance, your immediate supervisor may be a maˆıtre d’hˆotel or host who also assumes the head server’s job. In large restaurants, additional staff, such as an expeditor, may help the server bring food from the kitchen. To avoid causing problems within the organization, follow the organizational structure. When you have questions or problems concerning the rules, regulations, or policies, talk to your immediate supervisor. Your supervisor has more experience and is in a position to solve certain problems.

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Canopy by Hilton Venice City Centre Announced for 2021

Hilton is set to introduce its upscale lifestyle brand, Canopy by Hilton, to Italy with the arrival of a new hotel planned in Venice. The news follows a management agreement between Hilton and Marseglia Group, owners of Hilton Molino Stucky Venice. Patrick Fitzgibbon, Senior Vice President, Development, EMEA, Hilton, said, "Hilton has enjoyed a presence in Venice for more than a decade with Hilton Molino Stucky Venice. During that time, we have been focused on delivering exceptional guest experiences, creating meaningful employment and making a sustainable contribution to the local economy - a legacy that is set to continue with the arrival of Canopy by Hilton. The new hotel will contribute to the ongoing urban regeneration of the local neighbourhood of Cannaregio and create a vibrant meeting place for guests and local residents alike." Gary Steffen, Global Head, Canopy by Hilton, Hilton, said, "Canopy by Hilton is rooted in the local neighbourhood, and we're particularly excited to incorporate and celebrate the unique cultural, culinary and artistic influences of Cannaregio area in Venice. Canopy by Hilton Venice City Centre will be a stunning addition to our growing lifestyle portfolio in Europe, which already includes trading hotels in Reykjavik and Zagreb." Leonardo Marseglia, President of Marseglia Group said, "This is an important project for the relaunch of the historical city centre of Venice, revitalising a part of the city currently in a state of neglect and degradation and unlocking a new and vibrant neighbourhood where local residents and visitors can enjoy the best of Venetian hospitality in the new Botanical Gardens. We are proud to be continuing our partnership with Hilton on this spectacular new project." Canopy by Hilton Venice City Centre will join more than 30 Hilton hotels trading or under development across Italy when it opens in 2021. The hotel will be incorporated within the redevelopment of the existing buildings of the Venetian Botanical Gardens which date back to the 19th century. Canopy by Hilton hotels are thoughtfully curated to appeal to travellers seeking a locally inspired experience, with unique interiors that are influenced by the culture and history of the neighbourhood. Guests are welcomed by friendly Enthusiasts with expert local knowledge and recommendations and are invited to immerse themselves with local food and drink tastings and use of the complimentary Canopy by Hilton bicycles to explore the city. The introduction of Canopy by Hilton in Italy follows plans announced earlier this year to welcome guests at two new hotels in France, in Bordeaux and Paris. The new Canopy hotels join spectacular European properties in Reykjavik and Zagreb, with a further hotel under construction in London.