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In the real world of the service industry in the Middle East, it's the little things that make a huge difference, the day-to-day interactions that you need to know in order to avoid unpleasant little surprises.
Juice Service:
If your lady is receiving female guests, a selection of juices and water is offered upon arrival. The juice must be fresh and can be plain or made up of combinations; I have also seen some houses that use yoghurt in their juice selection. Do not use canned or packet juices/drinks, especially pineapple (trust me on this one!).
Combinations could include: orange and mango, lemon-lime and kiwi, strawberry and mandarin to name a few. The regular variety would be watermelon, sweet melon (similar to honey dew), lemon, carrot and orange.
Tea service would include a pot of Moroccan mint tea (make it with gunpowder green tea sprinkled over sprigs of fresh, common mint, add water, boil then strain). This will generally be served in a silver Moroccan tea pot. Red tea is also provided (what people in the West refer to as normal tea; your favorite or English Breakfast). This is served in a regular china tea pot.
You would only offer the guests juice once...then tea service would follow.
Moroccan tea would be served in Moroccan-style glasses, red in regular tea cups. Milk and sugar (cubes only) and sweet 'n low (or similar sweetener) would be offered. Coffee generally would not be offered to ladies unless requested.
Following tea there would be an offering of what in the East is called "sweet items or salt." These can vary from house to house: from Moroccan-style biscuits to cakes, sandwiches or hot finger food. After offering food, you offer another round of tea. You don't generally offer a second round of food, unless specifically requested. The serving dishes are to be loaded full and "mountain style" (stacked like a pyramid formation). The selection you are offering should not be mixed on the same platter either. One dish/one type of food.
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