Plantation Bay Resort lights up for Christmas
It was supposed to be just a traditional Christmas tree-lighting ceremony. But the entire Plantation Bay Resort was beautifully illuminated, transforming it into a wonderland of lights.
The resort also celebrated its 20th anniversary with the launch of the much- anticipated coffee table book, Tales of Plantation Bay.
The book is a compelling read that offers glimpses and insights of the two decades of its history through anecdotes from regular customers and repeat guests, officers and staff members. The anecdotes are a tribute to shareholders of the company led by
Manny Gonzalez and Joben Jalandoni who shared their legacies to shape the character, charm and soul of the property.
As described in the introduction of the book, patrons and employees share their experiences in the resort — some romantic, some inspirational and informative while others may be sad — but nonetheless, several have happy fairy tale endings.
One chapter in the book is “The Tale of the Most-Photographed Hotel Personality.” The resort had its fair share of global celebrities, iconic performers and entertainers, but the title belongs to
Buckeye, the female labrador of the Gonzalez family who swam in the lagoons and fresh water pools, and played with children. She was excellent in retrieving balls thrown into the water. During her five-year stay, thousands of pictures were taken with him. In the “The General Manager’s Tales,”
Efren Belarmino, the longest-serving general manager of Plantation Bay and Resorts, takes the spotlight. Belarmino’s leadership inspired his co-workers to maintain their impeccable service standards with exceptional performance that leaves the guests with unforgettable ex- periences that lure them back over and over again. Plantation Bay and Resorts had four general managers since it opened.
“The Blue Margarita Narrative” chapter is dedicated to the three generations of American gentlemen — a grandfather, the father and the son — who considered the resort their second home. During their two-week bonding holiday, they easily made many friends among other guests and some members of the staff. Towards the end of their stay, the grandson, who worked as a bartender in his own country, confessed that he had a terminal disease. His wish was to leave a little bit of himself behind by sharing his recipe for a Blue Margarita, which up to this day is still being served and enjoyed by everyone.