Main Public Holidays:
New Years Day --     January 1
Epiphany --              January 6
Ash Monday --          March 14 '05
Good Friday --          April 29  '05
Easter Monday --      May 2  '05
Independence Day - March 25
Annunciation of the Virgin Mary --      March 25
Labor Day --              May 1
Pentecost --               June 18 '05
Dormition of the Blessed Virgin Mary- August 15
OHI Day --                  October 28
Christmas &Boxing Day --             December 25 & 26

Cultural Hints :   Greece, with so many things to see, is often referred to as an "open air museum". With about 300 museums and almost as many archeological and religious sites, the choices are endless. Hundreds of festivals and events decorate the Greek calendar throughout the year with the Athens and Epidaurus Festivals, durring the summer, among the most renowned. ( More info - www.culture.gr and www.hellenicfestival.gr ) 

Food & Beverage :  Greeks in all walks of life use evening dining as a principal source of entertainment. In most establishments service is likely to be friendly and casual. Formality is found in exclusive restaurants only.
Estiatorion  ( Restaurant )- Conventional eating establishment offering international cuisine and greek food .
Taverna- An offshoot of the traditional countryside eating place usually run by a family. A great deal of emphasis is given on the mezedes and the greek traditional cooking.
Psistaria ( Steakhouse)- Hear one can inspect the roast pork, lamb and chicken. The selection is priced according to the weight.
Bouzouki ( Live Orchestra Entertainment)- The places where one can break plates when spirits are high, or throw flowers at favorite performers, as the custom has evolved today.
PsaroTaverna ( Fishfood Restaurant )- Usually found by the seaside or harbourside where the fish is the owners morning catch.

A meal in Greece is highlighted with a selection of hot and cold hors d'oeuvres (mezedes), with items such as melitzanosalata (mashed eggplant with oil, lemon and garlic), dolmadakia (meat or rice rolled in grapevine leaves), kalamarakia (deep fried squid), tyropitakia (cheese wrapped in strudel leaves), kolokythakia ( deep fried zucchini) served with tzatziki (Cucumber, yogurt and garlic spread), keftethes ( fried meatballs) and more.

The Main Course is a casserole or grilled meat or fish. There are many delectable meat stews to chose from, as well as plain grilled cuts of meat and of course the well-known charcoal grilled lamb or pork called souvlaki. Fish and shellfish are excellent caught, cooked and eaten the same day.

Salad is usually ordered with the main course and can be prepared with fresh vegetables or cooked dandelions, served with lemon and oil. Horiatiki, the typical Greek salad, consists of tomato & cucmber slices, olives and feta cheese dressed with oil and vinegar.

Deserts are a delectable treat, including baklava, kataifi, galaktoboureko, karidopita, the children's favorite, vanillia and more.

Greek wine has come into the international scene, with more than 50 local wineries that produce all types of white and red wine, with the "retsina" being an exclusive wine variation of Greece.

Greek coffee is a variation of the coffee offered in many southeastern Mediterranean countries. Variations are "pikro" (bitter, no sugar), metrio (semi-sweet) and "gliko" (sweet).

Pricing and tipping: sometimes in Greece the bill already includes a 15% service charge. If the service has not been included, the tipping for the waiter is 15% at most restaurants (20% in high end establishments) and a small tip is expected for the busboy.

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