Heading back to Shangri-La
"They are making progress and can speak some English now," Marcaida says, proudly.
She says the hotel is also taking in some students from local universities as interns and those who do well will be offered jobs when they graduate in June.
Guests can also enjoy traditional Tibetan food prepared by local chefs at the hotel's Shambala restaurant, a signature outlet that is calm and cozy with lighting reminiscent of the oil lamps that Buddhist monks carry. The walls are draped with handmade carpets.
The hotel is ever-considerate, and guests in need can make use of an oxygen lounge in case of altitude sickness in the first days before they adapt.
Marcaida is quick to assure that most people, including herself, will not feel uncomfortable.
She had worked in the Maldives, some 5 meters above sea level, before coming to Tibet last year. One of her tips for guests with altitude sickness symptoms such as slight headaches is to take it very easy.
"Tibet is a place where people learn to slow down. Locals do everything slowly. And as you slow down you can better savor the essence of life."
Like most other people, Marcaida says the three major things in her life used to be sleeping, working and shopping.
That has changed, she says.
As the Potala Palace is within walking distance, she wanders there on weekends to see people pray, strolls on the streets to watch Tibetan women weaving carpets and simply enjoys the blue sky.
Tibet's beauty is beyond words and "you have got to come to learn its charm by yourself", she says with a welcoming smile.
