What should I expect from restaurant service, queues and drinks at an all-inclusive resort in Egypt?

The opposite situation, in a participant's assessment from September 2026, is typical of large crowded hotels: at check-in you queue at reception yourself, you have to catch a waiter yourself to get a drink, and the tired staff are clearly too few for the number of guests, so requests have to be repeated. He described it as a "battle" for à la carte restaurants, sunbeds, the shuttle to the pier and a table in the main restaurant.

Drinks on the beach: in August 2026 a guest at one hotel listed problems at the beach bar — beer was either missing or warm, in the morning there was no cola or Sprite for about 40 minutes, and a group of three adults was given only two beers under a "two per person" rule. Clean beach towels ran out by 11 a.m., and at dinner the restaurant offered only vodka, beer and wine. On the positive side, guest relations and staff helped sort out problems with the safe and the air conditioning.

What good service looks like: in July 2026 a guest described a hotel where on the beach staff immediately set up sunbeds, lay out towels and ask what drinks to bring — no need to look for or call anyone. Restaurants and other venues work the same way: staff come over without waiting to be called. In her words, there are enough staff and they do not look exhausted — unlike at Rixos, where in her experience the staff were run off their feet.

Lunchtime crowds: in July 2026 a guest at one hotel wrote that the Asian restaurant gets packed at midday — people stand holding plates and eat on the go, even in the heat. In her view the hotel should reopen the Culina restaurant for lunch; she found the friendliest staff at the Castello restaurant.

Water and food at a good 3-star hotel: in July 2026 a traveler recalled a three-star hotel where, besides a 1.5-litre bottle in the room daily, 0.5-litre bottles of water were freely available at bars and in beach fridges. While guests waited for the restaurant to open, waiters came to offer drinks and during meals discreetly asked if anything was needed; lunch and dinner had two different soups each, and each day of the week had a themed cuisine. According to her, there was no hint of expecting tips.