left, the bottles were joined by a dozen of glasses and a plate - still waiting for someone to pick them up and possibly vacuum the floor. When I asked if they can confirm my transfer, the reception manager told me to use the phone in my room instead. However, he could not produce a document on how much would this call cost me. Gemma helped immensely, she was amazing indeed. It took me almost a week to get to the a la carte menu which you have a right to book once during your stay. No one at the reception, the restaurant manager nor the head chef knew or could show me the menu. Only when I complained to Gemma I found out she has it and all of these people should know where it can be viewed. A bigger group of Slovaks arrived and started asking Turkish coffee to be made instead of the freeze dried stuff. The staff got sick of work and suddenly decided the machines are 'kaput'. And that happened as I saw the Turkish coffee being taken to a Turkish guest. I caught them lying and only thanks to this they had to make it; it was the last coffee I had there. There is plenty of food and booze at all times of day or night, and I guess if you're after eating, drinking holiday, you'll be fine there. In fact, to be honest, the cost of the holiday is probably cost of