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This item has not been digitized in its entirety. The original item is available for research and handling at the UNLV University Libraries. Additional digitization is available upon request. Please contact Special Collections to request additional digitization or with any questions regarding access at special.collections@unlv.edu. November 1997 Issue 63 . * (MSB Manager Tom I I In today?╟╓s world, we sometimes get too involved in our daily routines, and forget to appreciate those who mean the most to us. One of the many joys of the holiday season is being able to spend time with those we appreciate and love most. This holiday season, I would like to take the time to thank each and every one of you. Our Bally?╟╓Sfamily has undergone many changes this year includ- Paul VPusateri ing becoming a member of the Hilton family, the world?╟╓s largest gaming company. Even though we have grown by leaps and bounds, we will never lose sight of those who made all of this possible, our Bally?╟╓s family. So, please allow me to take this opportunity to thank you for your commitment and support throughout this year. This holiday season, enjoy the company of your friends and family and remember your hard work does not go unseen, tou are appreciated. HAPPY HOLIDAYS! k Becomes Italian Cafe On Shop Talk became Shoppe Talke Ristorante 4-Chefs complete with live Italian music, an Italian color scheme and food fit for an Italian bistro when Bally?╟╓s management team conducted the annual Employeesjl Appreciation Day At 11:30am Shoppe Talke became filled almost to capacity by employees eager to taste the cuisine. Featured on the menu was 4-Chefs Italiano Sauce, a creation concocted by a team of Executive Vice President Paul V Pusateri,YP. Slot Operations Charlie Lombardo, Asst. Casino Manager Tom Spinuzzi, and Race and Sports Book Director Johnny Avello. The four chefs worked over the weekend to cook the sauce but not before heated discussions on what ingredients and how much should be used in the sauce. The resulting sauce proved to be the piece de resistance of the lunch. And, when word got around, employees flocked to Shoppe Talke. As employees exited the hot food area with plates heaped with the Italian goodies and made their way to their tables, management staff greeted them and served them wine (nonalcoholic), cheese, desserts, cappuccino and Italian ice cream. When employees left Shoppe Talke, theglwere given ?╟úTeam Bally?╟╓sf T-Shirts to show just how much they were appreciated. continued on PAGE 6 ... I file oast banki WtmKM Bi Cireen balloons < More pictures on pages 6 & 7.