Like what I mentioned a few days back, I will be going to Alegre Beach Resort in Sogod, Cebu this weekend for the White Belt Six Sigma training for our company.  I went there last Saturday and left for Cebu City Sunday.  I am so glad that I went there for now I understand the Six Sigma process better.  Maybe it’s because I had attended a training on it before and I got to apply it to a Six Sigma initiative. I’m not sure but Marion did explain the processes well so now I have an idea on how I can help one of my agents who had a very high AHT.  Alegre is beautiful, the rooms were big and the bathroom was the talk of the group.  It was big and has a bath tab that faces the door of the washroom that looks so inviting everytime you face that direction.   The area is huge but very well maintained.  The crew are friendly and greet their guests when they pass by.  I even had to say good morning 20 times yesterday while I was walking around the resort.  The area is around 4 hectares so you will really get a good execrcise by just taking a walk around the area.  Imagine I walked for almost 2 hours and still I was not able to check out the whole place.  I was just able to check out the beach front, their aqua sports area and located their SPA.  I was not even able to take a dip in the beach that was so clean and beautiful.  Just to give you a picture of how big the place is, when we arrived there, we didn’t see other people that we even thought that we were the only guests but when lunch came, there were poeple in the pavilion.  Same goes with our group.  We went there along with 29 other colleagues and I only met most of them when we have our meals in the pavilion which served great tasting meals.  In fact in all of the places that we went to for seminars and meetings which included the Plantation Bay, Vistamar, Cebu Beach Club, Water Front and Park Lane, their food was by far the best that I have had.  And the one that really stood out was their Leche Flan.  It was so good that I felt euphoria the second the thing touched my tongue.  Maybe when the time comes, I will go back there and work there.  I wonder if working there will give me the same feeling when I went there to visit.   But I think the company is a good company to work for since I met the assistant chef who told me that he had worked there for 17 years.  Imagine that!