WI N T E R2 011

n Thursday, October 7, 2010, Mort o n ’s locations across the U.S.

helped execute the largest, most complex one-night event in our

c o m p a n y ’s history. When all was said and done, 50 locations

hosted almost 1,500 guests and raised more than $110,000 for

M o rt o n ’s national charity of choice, the Make-A-Wish Foundation®.

And for the first time in their family’s history, after years of

discord and separation, the Mondavi’s 2nd, 3rd and 4th gener-

ations came together to honor the past, present and future of the

wine industry.

Tylor Field III, V.P. of Wine & Spirits for Morton’s, individ-

ually approached the Mondavi family and pitched his idea to

bring their entire family together during a live broadcast, while

raising money for charity. The Mondavis unanimously, and quickly,

a g reed that this would be a great partnership and an exciting

opportunity. Signing on to support this initiative were Michael

M o n d a v i of Folio Fine Wine Partners, Tim Mondavi a n d

M a rcia Mondavi Borg e r of Continuum Estate, and P e t e r

Mondavi, Sr., Peter Mondavi, Jr., and M a rc Mondavi

of Charles Krug Winer y.

F rom the beginning, it was decided that the Mondavis would

blend a wine using diff e rent varietals from their respective wine

inventories. After a lot of mixing, analyzing and tasting, they

c reated “Siamo Insieme,” which means, “We are together” in

Italian...an incredibly appropriate sentiment on several levels.

The Mondavis blended enough for only two 27-Liter bottles,

both to be auctioned off for the Make-A-Wish Foundation. Over

the next nine months, Mort o n ’s worked alongside the Mondavis,

M a k e - A - Wish, Velocity Broadcasting, Charles Krug Wi n e ry, Hart

Davis Hart, Chase, the Guild of Sommeliers, Riedel Glass Company,

the management team from San Francisco and operators from

50 additional Mort o n ’s locations to conceptualize and successfully

execute “Celebrating the Legendary Blend.”

B roadcast live from Napa Va l l e y, “Celebrating the Legendary

Blend” aired simultaneously across 5 time zones. (Kudos to our

guests in Hawaii for starting their evening at 2:00 in the aftern o o n ! )

The Velocity production team transformed the Carriage House of

Charles Krug Winery into an elegant state-of-the-art TV s t u d i o ,

complete with 6 cameras, 40 crew members, 115 guests and a

satellite truck that allowed us to interact live with a show h o s t

and jazz singer from Velocity studios in Pittsburgh.

During the event, Tylor and the Mondavi principals led guests

t h rough an incredible journey of fine wines. Whether a guest

was in Sacramento, Denver, Indianapolis or Palm Beach, they

w e re eating, drinking, hearing and experiencing the same event a t

the same time as the guests in the Carriage House. Most locations

also hosted a local Wish child and his or her parents, which helped

reinforce the main purpose of the evening...to raise money for

the Make-A-Wish Foundation.

Fifty Mort o n ’s locations hosted “Celebrating the LegendaryBlend” events, serving almost 1,500 guests and raising morethan $110,000 for the Make-A-Wish Foundation. Feedbackf rom the participating restaurants was overw h e l m i n g l ypositive and included the following...

from Buckhead “Our guests were completely blownaway by the technology, the pro g r a mand the delicious menu and wines.People were asking for the next eventof its kind by the time it was over, andour Atlanta Journal Constitution winecolumnist who attended was over- t h e -top excited about the concept. I amso proud to have been a part of suchan historic event that was executedseamlessly.”

from White Plains“Our event was terrific. We had the foodcritic there from Westchester Magazine,and she was raving about the dinner.Our social blogger was also theretweeting from the dining room. It wasg reat. There was quite a buzz in theroom and people seemed to re a l l yenjoy the event.”

OO

A Night to Remember...

On-Site Celebrations

Dante Mondavi, Sacramento GM Neil Swinney, and local Wi s hChild Jonah, who was recently granted his wish to studycooking, did a live segment on the local NBC news channeland attended Sacramento’s Mondavi dinner.

Six of the stars of our one-of-a-kind show,(l-r) Michael Mondavi, Marc Mondavi, PeterMondavi, Sr., Tylor Field III, Peter Mondavi, Jr. ,and Tim Mondavi.

The main event dinner was broadcast live across the country from the Carriage House at Charles Krug Wi n e ry in Napa Va l l e y.

Continued on page 3

Continued on page 3

As 2010 drew down toa conclusion, I w a n t e d

to sincerely c o n g r a t u l a t eeach of you for your many

amazing accomplishments throughout the year atM o rton's!

I can honestly say that in my first year as Mort o n ' sCEO, I am genuinely excited about the pro s p e c t sfor our future as a steakhouse company. Our brandis held in the highest esteem by so many of ourregular guests and VIPs, along with many of our newguests (our guest surveys show this!). Additionally,we remain extremely well received by both tradi-tional and social media throughout the world. Andas is our way at Morton's, we continue to raisethe bar each day, week and year, holding ourselvesfully accountable, and exceeding our own internalexpectations for delivering that exceptional diningexperience to each and every Morton's guest.

Granted, 2010 did have its share of difficult busi-n e s s challenges, and yes I'm going to say it again:w e ' re not "out of the woods" yet. But when I thinkabout the year as a whole, I am truly encouragedthat we did what we set out to do this year: gettingback to our company C o re Va l u e s, staying focusedon S i m p l i c i t y, making sure we are delivering thatExceptional Experience that separates us from ourcompetition, and G ro w t h, both in terms of compsales and in new restaurant development.

I am proud to say that our comparable sales havebeen positive the entire year. Congratulations toeach of you for playing an important part in makingthis happen. There is no doubt in my mind, becauseof our great people, we will continue to graduallyimprove.

We have seen the economy slowly tre n d i n gu p w a rd. This has assisted the re t u rn of businesstravel and tourism, and as the economic climatecontinues to build, Morton's will continue to growas well. Again, I am very pleased to report that wea re heading in a positive direction setting a gre a tstage for 2011. This does NOT happen magically.It occurs through hard work, great passion ande v e ryone's commitment to making a diff e rence withpeople. Both our guests and our employees. T h a n kyou all once again for making Morton's the Wo r l d ' sBest Steakhouse! Truly Serving the "Best SteakAnywhere."

As you all know we have Trevi, the outstandingItalian Trattoria in the Forum Shops of Las Ve g a s .Although Trevi is "one of a kind" within Mort o n ' sRestaurant Group, please know that the Core Va l u e sand Mission Statement live strong daily here. Tre v ihas shown great resilience in a very trying time inLas Vegas. Our General Manager Nick Catanellaand Executive Chef Peter Scaturro have done anamazing job ensuring the commitment to outstandingfood and unparalleled hospitality, which is thec o rnerstone of Trevi, and that matches perf e c t l ywith the Morton's brand.

2

fromTheP r e s i d e n t & c e o

Some 2010 HighlightsLet me call attention to just a few of our majoraccomplishments this year. Most import a n t l y, wehave maintained our core brand while continuingto evolve Morton's, as our guests' tastes andpreferences evolve. Some of the ways we've donethis have been our Bar strategy, which has provenv e ry successful and continues to be a major area offocus (to renovate more bars into Bar 12•21s anddrive more guests to experience us in the bar, andi n h e rently introducing them to our dining room); ourstate of the art technology and the active "selling" o four Private Dining Rooms to our local clients andcompanies, both on a local and national accountsbasis; we continue refining our local marketing andpublic relations pro g r a m s, emphasizing great wordof mouth through local PR eff o rts (the foundation o u rcompany was built on); hosting exciting exper i e n t i a lspecial events, which we've coined Prime Events,including some really cool and hip edu-tainment(as Tylor calls them) with our Scotch Tastings, DogfishHead Craft Beer events, and our other wine andspirits focused events.

A further extension of our Prime Events serieshas been our S p o rts Marketing pro g r a m s, whichw e re a huge hit with our guests throughout the year,especially in re g a rd to our team partnerships (theChicago Blackhawks, Washington Redskins, NewOrleans Saints and more); Celebrity Server events, aseries of 10 events we hosted on Monday nightsat various Morton's locations (cost covered) thatraised over $1.3 million for pro athlete's charitiesand introduced many new high-end guests to ourrestaurants; and our successful Lunch with a Legendseries, where we have aligned with local ESPNa ffiliates to promote and attract the guests (theselunch events priced reasonably at $50 are easysell outs and create another WOW experience forour guests). All of these sport s - related events tie innicely to our concentration in the ever- e m e rg i n ga rea of Social Media, where we've introduced manyways to engage with our online guests and Mort o n ' sambassadors. By the first quarter of 2011 we expecteach of you will have a local twitter handle in yourmarket, which will be overseen by your local PR firmand our corporate RSC marketing and PR team. Wewill be introducing more local bar and private diningroom events promoted exclusively through our col-l e c t i v e local/national Morton's Social Media channels.

Morton’s & CharityHow thrilling was our Mondavi wine dinner andbroadcast to 1,500 Morton's guests at 50 of our USlocations? An exciting national broadcast with afamily that is embedded in the culture and traditionof Napa and the US wine industry. Primarily d u eto the nationally b roadcast Mondavi dinn e r, weraised more than $140,000 to date for our nationalcharitable partner, the Make-A-Wish Foundation,with many of you also hosting local Make-A-Wishevents at your restaurants.

As a company we did an unbelievable job raisingan impressive amount of money in 2010 for charitiest h roughout the world. Whether it was locally ornationally driven, each of you created ways to raisemoney through remarkable events. It's truly a per-fect match: An unbelievable Morton's experience,a great relationship with our community, and a

vehicle to raise money to help the many folks in need.A c ross the company we raised more than $2 million!That is AWESOME! You all played a key part inhelping so many people. Congratulations to all of"US" at Morton's and Trevi!

Expansion and further international developmentIt's hard to imagine how many employee hoursw e re spent on the opening of our new M o rt o n ' sShanghai t h roughout the year, and I'm thrilled to saythat our first Morton's in Mainland China opened onOctober 23. As has been the case with our otherAsia locations, Morton's received a re s o u n d i n g l ypositive greeting from our local guests and mediaalike. We hosted over 550 guests (and more than100 media) at our November 12th Shanghai o p e n i n gp a rty and we've been in numerous major newspapers,magazines, online sites, and broadcast s e g m e n t sa l re a d y. The Great American Steakhouse (Mort o n ' s ! )really resonates with the Eastern cult u re, so welook forw a rd to the same success in Shanghai thatwe've had for more than a decade in Singapore ,Hong Kong and Macau. You should all be proud ofour brand and how well it resonates overseas, andto all of you involved in this opening: a sincereShang-"Hai Five" to all of you!!!! Our next openingwill be our Uptown Dallas Mort o n ' s in Febru a ry2011...and this should be a spectacular restaurantin the heart of the key business and entertainmentdistrict in Dallas.

Looking Forw a rd with Pride...Each of you should be very proud of the work you'vedone this year. I am so proud to re p resent all of youas our company's CEO. As we always say, our workis never done, and I look forw a rd to working withall of you in 2011 to continue to make us better andmaintain our leadership position in the high-endsteakhouse business. In terms of quality, consistencyand doing (just about) everything possible for ourguests, nobody does it better than Morton's.

Each of you should be very proud of the workyou’ve done this year! And remember: "The Best IsYet to Come." I am committed to ensuring we ares u rrounded by the best people, with the deepestpassion and the highest commitment to achievethe "Gold Standard." This begins with each of YOU!

Chris Artinian and Vice President of Operations MarkLeach share a message for the new year.

V i v a2 0 1 1 !

Mo r t o n ’s The Steakhouse now has fivelocations outside the United States,with the October 23rd opening of theM o r t o n ’s Shanghai. The new restaurantis located in the International FinancialCenter (IFC), the largest commercialdevelopment in the heart of the Lujiazuifinance and trade zone of Pudong, whichis China’s financial and commercialhub. The IFC features two deluxe off i c etowers, a high-end retail center and afive-star Ritz-Carlton Hotel.

Morton’s President and CEO ChrisArtinian said, “We’re excited to openour first Morton’s in beautiful and historicShanghai, with its thriving businessand retail environment. We believe ourShanghai restaurant can serve as agateway for future Morton’s in Asia.”

The Morton’s Shanghai, which will beopen for lunch and dinner, has a largemain dining room, three Boardrooms,six smaller private dining rooms, a Bar12•21 with our bar dining concept andan outdoor terrace dining area.

Regional Director of Operations isDavid Martin and the managementteam includes GM-in-Training Fred

F u s s e a u, Assistant GM D i ego Zhang,Assistant Manager Royce Ye, DayManager Danny Mao, Chef CorwinL e o n g, Day Chef D e rr i ck Po h, SMMM a n dy Ning and F&B C a n ny Lam.

Special thanks to VP of ConstructionJohn Dowd and Project Manager B i l lB ra dy, who outdid themselves this time.

And huge thanks to the training teamof Melanie McShane, Je ff Ke e n e,Kristann Cars o n, G reg Th o m p s o n,Stella Cheung, M a rl i z a, A n a n,Sam Macat a n gay, D e rr i ck Po o n,Corwin Leong, Fai Cheung, G a ryPun, Goh Chee Wei and Jeff Siufor a fantastic job.

Congratulations to the Shanghai opening team, including Stella (Hong Kong), Rita, Tim, Robin, Cendy, Amy Song, Jolin, Luby, Ella,Vivian Wang, Tim Leng, Derrik Poh, Danny Mao, Sara, Amy He, Eleven, Crystal, Vivian Xu, Tina, Shirly, Kay, Vivian Yu , Lulu, Yu k i ,Diego Zhang, Royce Ye, Mandy Ning, Michael, Satish, Sam (Hong Kong), Anna (Singapore), Nike, Stan, James, Bill Zhong, Sky Guo,J i m m y, Cowin Luang, Leon, Gina, Nancy, Julia, Bill Lu, Andy, Tom, Johnny, Johnny Xiao, Jack, David, Phillp, Connie, Levi, Kalos,Sean, Anne, Delv, Ken, Johnny, Lu Bing, Daniel, Kimmy, Bruce, Sunny, Max,Tian Yang Qi, Jeff, Benny, Jason, Maggie and Teddy.

The broadcast concluded with the largest “virtual” wine toast

and the launch of an online auction featuring one of the two

27-Liter bottles of “Siamo Insieme.” From October 7 thro u g h

October 30, interested bidders were invited to submit an online

bid through our part n e r ’s website, hdhwine.com. Its sister bottle

was featured during a live auction for Carriage House guests on

October 7, after the broadcast had “gone dark.” One gentlemen,

a Mort o n ’s VIP out of Reston, generously bid $25,000! His bid,

in combination with the other live auction items, helped raise

over $65,000 for the Make-A-Wish Foundation...which equates

to almost 10 wishes. Also during the “Celebrating the Legendary

Blend” event, each Mort o n ’s location off e red a trio of pre m i u m

wines from the Mondavis through a silent auction, and that

brought in an additional $45,000 for the Foundation!

“ We are thrilled that we were able to bring the extended

Mondavi family together with almost 1,500 people nationwide

for this unique charity event,” said Tylor Field. “The money that

we were able to raise speaks directly to the generosity of our guests,

and we couldn’t be prouder that they stepped up in this way.”

Special recognition is due to Tylor and to Katrina Post f o r

all their work in leading this campaign; Sara Fasolino and G r a y

J a c k s o n for leading 40 VIPs to the Napa dinner; and to all the

h a rd-working San Francisco-area Mort o n ’s teams w h o

assisted with the Napa event. Our guests, VIPs and the Mondavis

w e re flying high. It’s tough to express how special everyone felt

to be part of the Mort o n ’s family and such an amazing evening.

A special thank you also goes out to everyone in the re s t a u-

r a n t s who helped support, promote and execute this historic event.

While guests raved about the

food and wine, they expre s s e d

even more appreciation for the

s e rvice and hospitality they

experienced on October 7. That’s

a true testament that “Siamo

Insieme” lives within Morton’s

c u l t u re...something we can all

be proud of. Cheers!

from Naperville “The event went flawlessly!!! The foodwas timed p e rfectly and the guestsw e re definitely WOWED by the wholeexperience! Everyone left saying won-d e rf u l and amazing things, and weraised $400 for Make-A-Wish!!”

from Portland“Our media guests had a great timelast night as well as our MAW familyand rep! We raised $700 with thewine auction. The media guests, fro mO regon Live and Enobytes winereview website, were Tw e e t i n gthroughout and thought the eventwas amazing. They said they feltlike they had front row tickets tothe best show in town!”

Continued from page 1

Team members from San Francisco-area Morton’s prepared and serveddinner for the live broadcast eventat the Charles Kru g Winery CarriageHouse in Napa Valley.

Michael Mondaviwith young Wi s hChild Abigail andone of her sisters.The Make-A-WishFoundation re c e n t l ygranted Abigail’swish to visit hersisters in England,one of whom washer kidney donor.

A Night To Remember...

3

Welcome...Welcome...morton’s Shanghaimorton’s Shanghai

Continued from page 1

On-Site Celebrations

D e n v e r holds an annual wine tasting extravaganza benefitingthe Tennyson Center for Children, raising more than $50,000 in2010. Pictured at the event are Servers J e n n B ro o k s, K r i s t i nRadakovits and Shannon Hogan.

R o s e m o n t a n d S c h a u m b u rg revved their engines for Ly m p h o m aR e s e a rch in memory of former Mort o n ’s team member S t e v eM i l l e r. The two restaurants held their third annual “Ride for

Research” in 2010. The ride kicked off atS c h a u m b u rg with GM Patrick Hoyleleading 37 bikers and 19 passengers onthe open road. A total of $2,373.52 wasraised for the foundation – including ag e n e rous donation from the winner of

$350 in the 50/50 raffle – who donated his winnings to thecause. The event was spearheaded by Schaumburg SMM SoniaHagopian with support from Rosemont SMM Jill Koss.

Denver Te c h ’s annual event withthe Denver Broncos benefits TheBoys & Girls Clubs of Metro Denver.The event attracted 300+ guestsand raised about $50,000 in 2010.Pictured are Andy Rex, the VanGogh Blue Vodka re p , Ya ro nMarcus and Ryan Thimsen.

Eleven Morton’s locations held CelebrityServer Events in 2010 and were on trackto raise more than $1 million total tobenefit the charities chosen by thecelebrities. Here are just two examples.

At Stamford (below) Hannah Storm and ESPN colleagues

Mike Ditka a n d Bobby Va l e n t i n e joined broadcast re p o rt e r S t o n e

Phillips and tennis legend Chris Evert to serve up a four-course

dinner that raised $100,000-plus for the Hannah Storm Foundation.

Ditka and Valentine, both restaurant owners, hopped behind the bar

and served drinks without prompting.

Chicago Downtown helped Chicago Bear Charles Ti l l m a n

raise more than $90,000 for his Cornerstone Foundation, with help

from his friends – including fellow Bears Lance Briggs, Johnny

Knox, Danieal Manning a n d Hunter Hillemeyer, among others.

Cleveland hosted a “Living Legends” event, which raised morethan $170,000 in 2010 – and well over $3 million in the past21 years! Pictured with mascot are (l-r) ROD Gray Jackson,GM James Mowbray a n d Scott Crain.

S a c r a m e n t o hosts a huge annual fundraising event with itsMake-A-Wish Poker Tournament.

Ty s o n s p a rt n e red with Omega Watches to host a benefit for theSt. Jude Childre n ’s Research Hospital and transformed the entirerestaurant into a casino. It was incredible and a great night!P i c t u red are (l-r, front) Jessica Qualey, Nadine Farro w, M a u r aD e l a n e y, Kathy Boone, Manny Hern a n d e z, Paul De laVe rg n e, Abby Hebbaj, Diego Sanchez; (back) C a r l o sQ u e z a d a, Brian Carpinello, Lou Chung, A rt u ro Meneses,Michael Frierson, Te rry Hodgkins, Chris Spillman a n dJonathan Trenn.

Hong Kong joined the Sedan Chair Race & Bazaar in Octoberfor the 9th year, selling steak sandwiches to raise money for theSedan Chair Charity Fund. This year they raised HK$15,620!Pictured are (front, l-r) Kumari Gurung, Kopila Paudyal,Lila Thapa, Heidi Lo, Iris Fong, Alan Wong and (back)Stephen McCrimmon, Chi Fung Ng and Trevor Zaccheus.

San Juan hosts a full house every year to benefit the HogarCuna orphanage.

B u c k h e a d Assistant Manager Joshua Rains s h a red a personals t o ry of giving: When his mom was diagnosed with ovarian cancer,his team decided to do the Georgia Ovarian Cancer Walk. Theyraised money by posting links to their team page via twitter andFacebook. Almost all of the FOH team showed up for the walk andeven brought friends along. It meant a lot to Joshua to have thatsupport and to see $700 raised for the cause!

D a l l a s held its first annual “Wish Upon A Par” Golf Classic inN o v e m b e r, raising $7,000 for the Make-A-Wish Foundation!P i c t u red with Scott Landry a n d C l a i re Christiansan of theN o rth Texas MAW chapter (front left) are Lisé Lang, Jim Huntley,(back) Wes Lowry, Russell Pro e t z, Ron Silva a n d Rick Naon.

R S C s u p p o rted Make-A-Wish Foundation by selling such f a b u l o u sluncheon items as K l a u s ’s Famous Chili, D o n n a ’s Famous Home-m a d e B u rritos, S u g i ’s Soon-to-be-Famous Hand-Rolled Sushi, anda wide variety of desserts including Chiara’s yummy apple pieand Mrs. Ron DiNella’s cheesecakes. Everyone ate well andnearly $800 was raised!

Ty s o n s held a board room event that honored injured serv i c emen and women and raised funds for two local org a n i z a t i o n s ,The Aleethia Foundation and the Great Falls Little League. Picture dwith the team is GM M a u r a D e l a n e y.

To ro n t o s e rvers raised more than $3000 for colon cancer re s e a rc h .The rest of the Toronto team is very proud of them!

4

m o rt o n’sHelping Our Homet o wnsMo rt o n ’s has always been THE leading restaurant company for stepping up to help local organizations within our communities.

We should all be very proud of the ways Morton’s locations contribute and raise money for so many worthy charities.

In addition to helping worthwhile organizations, these events also effectively raise our profile locally and nationally (especially

when planned and budgeted well in advance). And they’re great ways to introduce new guests to our restaurants and bring back

our loyal regulars and VIPs!

Our giving tradition continued in 2010 with some truly fantastic charity events – just a few of which are highlighted here. They

w e re all a result of tremendous team eff o rt from people who really care – yet another example of how each of us can find a way

to make a difference.cleveland

tysons

tysons

dallas

chicago golf classic

hong kong denver

denver tech

s a w a n t h a k k a rgm – mort o n ’s fifth avenue

Sawan was born in Queens, NY, grew up in India, and re t u rned to NY whenhe was 15. He earned a degree in Finance/Banking but took a job bart e n d i n gat Bertolini’s while looking for a finance job. He fell in love with the hospitalityi n d u s t ry, became a manager after six months, and two years later became AM atG reat Neck. He has worked at three Bert o l i n i ’s and 13 Mort o n ’s, as a bart e n d e r,s e rv e r, acting chef, AM, traveling AM/GM and now GM. He’s been at Fifth Av e n u efor six years: “I love the challenge of the NY location and have one of the bestmanagement teams and FOH and BOH staff who make my life and job easy. ”

Why he stay s : “I will challenge anyone to find a company that can match oreven come close to matching Mort o n ’s for taking care of their people and guests.I t ’s easy to stay in a job when you love what you’re doing.”

Good adv i c e : “If a person wants to be part of this company and its success, they need to work hard ,l e a rn, and master all aspects and positions of the restaurant. And take care of your staff and team members –without them you can’t run a successful restaurant!”

Morton’s and Trevi take

pride in pro v i d i n g excellent

career options for our

employees. H e re are t h re e

of your teammates who

a re building great careers

with the company.

w o r k i n g t h e g o o d l i f e

Whether you want to excel where

you are currently or climb the corporate

l a d d e r, you can learn more about care e r

opportunities with Morton’s and Tre v i

by speaking to your GM or re g i o n a l

director, visiting Morton’s Mocweb or

contacting the Recruiting Department.

n e i l s w i n n e ygm – morton’s sacramento capitol mall

Neil grew up in Seattle and studied international business in college. But healso worked in the restaurant business during college and “had such a gre a ttime talking to people I was hooked.” When he learned about Mort o n ’s he lovedthe idea of working for a company committed to the very best quality. He start e das a server in Seattle and has since been a captain, traveling manager, assistantm a n a g e r, and now GM. “I am honored to work with so many people and be ap a rt of their development. I’m very proud of the great people who have beenp romoted and now contribute their eff o rts at other locations.” Neil and his wife,J e n n i f e r, share their home with a Lab/Rottweiler mix; a 200-pound EnglishM a s t i ff (“Daddy’s boy”); and a 9-year old rescued Mustang.

Why he stay s : “Because we can be proud of the quality job we do. To keepthat standard high is a challenge and I enjoy challenges.”

Good adv i c e : “ You make your own luck. Mort o n ’s isn’t easy… anything worth doing never is. But if youare willing to work toward your goals you will realize success.”

5

s a r a f a s o l i n o , C S Wbeverage systems manager – rsc

Sara grew up in Buffalo, NY, and worked her way through college as a server while earning ad e g ree in Psychology and Philosophy. She stayed in restaurants, moved into management and laterworked for a wholesale wine distributor, where she discovered a passion for wine. She joined Mort o n ’sin 2007 and says, “I feel like I won the lottery and am so grateful for every day that I get to dothis job. It feels really good to be able to stand shoulder to shoulder with some of the best people inthis industry.” Sara is currently a Certified Specialist of Wine, a Certified Sommelier and an AdvancedMixologist who is committed to becoming a Master Sommelier, a recognition few people attain.Supporting Sara at home is “a lazy dog.”

Why she stays: “To me there is no better place. The opportunities with Morton’s are amazingand the support, guidance and friendships I’ve made can’t be replaced. I’m a better person for workinghere and thankful for the opportunity.”

Good advice: “Look at the big picture and be the best you can be and the rest will fall into place.”

P i t t s b u rg h GM Bill Ferro n was the guest of honor at a “15-Year Anniversary Roast,”emceed by Regional Director of Operations Chris Gerkin. Pictured are Ed Wolf, John"JR" Repasi, Jeff rey Wo l f o rd, John Kline, Diane Kinzler, Rose Bender, Cindy Loeb,Ashley Cuzzupe, Bill Ferron, Chris Gerkin, Shawn Zvolensky, Buddy Mahon, BrianS t u rges, Jesse Nemeth, Paul We h n e r, Dan Westland, Glenn McPeek a n d Matt Cowan.

P i c t u red before their Thanksgiving dinner are F o rt Lauderd a l e team members (l-r)Steve Janisch, Jamie Eads, Shawn Steele, Adrian Evans, Melissa Kushner, JoeS c u rto, Johnny Royal, Jeff Yoakum, Jean Lefort, Roger Abounader, Andrea Riddel,Katherine Perez and Christian Marmanillo.

Regional Operating Director Chris Gerkin hosted a Regional Sales Meeting o n“ E ffective Networking” in Fort Lauderdale this October. Pictured with RegionalDirectors of Sales (seated) Patrick Torres (West) and Ellen Christie (East) are partici-pants Jessica Walcott, Chris Gerkin, Aida Acosta, Lena Gordon, Carla Monroe, GinaCampbell, Mary Sue Mulhern, Gina Trombetti, Sonia Hagopian, Gina Sparks, BeckyMieszala, Jill Koss, Andrea Aretakis, Jessica Geisinger, Val Christian, Lisé Lang, DianeM a r k u s - M i y a res, Christina Wa rd, Nicole Raftery, Michelle Guerrin, Todd Shepard ,Rachel Spillane and Kristen Adams.

Chicago Downtown was excited to host the National Hockey League’s Stanley Cup-winning Chicago Blackhawks for a privatechampionship ring cere m o n y. Pictured with the Cup are Randy Noonan, Steven Kolhouse, Janel Kuklinski, Rich Arnold, MattM o rgan, Steve Tu rnbull, William Hillmert, Heather Hammack, Ryan Shaver, Brandon Felix, Dan Lynch, Pepe Villalobos, BrianSultze, Megan Doran, Jessica Gancarski, Kaileigh Girden, Richard Brunsman, Andy Graham, Janell Richmond, Vinod Anslem,Jessica Geisinger and Nicole Raftery.

H a c k e n s a c k hosted an event for theNational Hockey League’s New JerseyDevils. Pictured with GM Chad Alvis a rere t i red Devils (l-r) three-time Stanley CupChampion Bruce Driver, Grant Marshalland Ken Danyeko.

6

When NY Yankees star pitcher A n d yP e t t i t t e was dining at White Plains,another young guest desperately wantedhis autograph. GM Jim Monaghan d i d n ’twant to interrupt Andy’s dinner with hisfamily but he later asked Andy to sign abaseball for the boy. Jim then deliveredthe ball and a letter to the boy’s home –a clear WOW!

Hong Kong joined the Ecovision Charity for a Coastal Clean Up Day. The teamc o v e red 5 km and collected 8 kg of rubbish. Pictured are (front) Patsy Cheung; ( row 2,l-r) Kopila Paudyal, Mariluna Manganop, Heidi Lo, Jennifer Princess Ibalio, JulietaValenzona, Joy Eraes Baltazar, Bern a rdo Balcita; ( row 3) Andy Alvarado, JonathanLeung, Leslie Chu, Lakshmi Lamichhane; (back) Rochan Gurung, Alvin John Arc e o ,Ram Gurung, Nagendra Limbu and Navis Gurung.

Team White Plains made some slight uniform modifications to help celebrate aBat Mitzvah for a VIP’s daughter. Pictured (l-r) are GM Jim Monaghan, ChrisS p r i n g e r, Aileen Fernandez, Dominique Rowe, Charon Lucas and (front) M i k eFennick. (Didn’t we see Jim on an old Beatles cover??)

Mexico City o b s e rved “Día de losM u e rtos” (Day of the Dead), a traditionalcelebration of remembrance for friendsand family who have died. Pictured areHost Ricardo Rivera and Server KorinaSanchez.

N a p e rv i l l e showed its appreciation to their local fire department bybringing them steak sandwiches on the anniversary of September 11.P i c t u red with some of the crew are (center) Rebecca Mieszala a n dG e o rge Mendonca.

Denver Te c h s e rved petite filet mignon sandwichesat First American State Bank’s Fitness Festival to helplocal schools promote life skills and academic potential.The 5K Run and 1 Mile Walk had 2,500 part i c i p a n t s !P i c t u red are (l-r) Maria Sprague, Zander Lens, Milli King,Nicole Hays and Leroy Sam.

The R e s t o n team enjoyed a great “Make Your Own Pizza” day. Pictured (l-r) areSchatem Boyd, Larry Doyle, Martin Diaz Ramos, Rock Robinson, Carlos Garcia andRaquel Majia.

F o rt Lauderd a l e got great exposure for its PrimePlatters, as well as great revenue from an off - s i t eR e t i rement Reception for a 20-year county judge.P i c t u red at the event are (l-r) Michael Savitt, AdrianEvans, Valerie Christian, John Flewelling, KatherinePerez and Elliot Dines.

White Plains GM J i mM o n a g h a n posed with theWhite Plains fire chief afterdelivering 100 filet mignonsandwiches to the firehouseto say “thank you” for fight -ing a five-alarm blaze theday before.

7

Remarkab l eFoo d&Service…

Boston SeaportMy wife and I were in Boston this weekend to celebrate her 40thb i rt h d a y. It was by far one of the best meals I have ever had. Butwhat topped the meal off was the staff of the restaurant. Theyknew how to be attentive without being intrusive. The meal wasexpensive but was totally worth every penny. Thank you so muchfor a great start to my wife’s birthday weekend.

BrooklynMy wife and I celebrated our 12th wedding anniversary. We weretaken very good care of by Christopher McCarthy, who madeour night a wonderful experience. He’s the BEST! We will tell ourfamily and friends about the wonderful experience and great foodthat we enjoyed!

Carew Tower We took our daughter out to dinner as she had just re t u rned fro mEurope and was leaving for two years in Boston. Even though itwas “restaurant week,” the entire staff was outstanding (as usual).In particular, Anne Marie Stegemann made the evening veryspecial for all of us. J e ff Bueche, Anne Marie and the rest of thestaff always make dinner a real pleasure.

ClevelandThank you, Kristen Adams for all your help. I really appre c i a t eyour attention to detail for our part y. Everyone had a great time.The service by Bob Pirie and Marianne Kiewel was excellentand we will have memories to last a lifetime. Your efforts madefor a great evening and one my parents will never forget.

DenverJoe Mirre l s o n: I want to tell you what a fine job Tony Anthonyand your staff did this evening. We’ve known Tony for about twoyears but it’s never occurred to me to write to tell you what a finejob he and you and your staff do on a regular basis. I have beento Mort o n ’s in many states across the country. Your Denver locationis far and away the best, with the friendliest staff, the best foodand the finest presentation. Much of that credit goes to you becauses u c c e s s s t a rts at the top and works its way down. As a Mort o n ’s VIP,you can count on seeing me again soon.

HackensackCongratulations! You scored high – again! We celebrated our 45tha n n i v e r s a ry yesterday and you made it very enjoyable. We eatin many of your locations. We have high standards and lots ofspecial dining re q u i rements. Steve Gonzales knows how to takecare of business – as usual. Keep doing what you are doing.

HartfordI would like to thank Server Sara Wi l e y and Manager Josh Itkinfor making my 70th birthday celebration an outstanding experience.Mr. Itkin was more than solicitous in arranging a photograph forme and a complimentary after-dinner liqueur, along with yourdelicious apple pie. We are regulars of Mort o n ’s. Obviously wea p p reciate your menu and have come to expect fine service butthis past Saturday’s experience has outdone our expectations.

Hong KongThank you for the absolutely wonderful evening we experiencedlast night. It was our anniversary and Mort o n ’s made it a night tore m e m b e r. The personalized menus, the personalized dessert withour names on it, and to top it all off, a Mort o n ’s Happy Anniversaryc a rd signed by all the staff, with a photo taken by the serv e r. Thee ff o rt and friendly service makes this restaurant the best in HongKong, and let’s not even talk about the food! Wo rds cannot describe!

Fifth AvenueMy husband, son and I had dinner at Mort o n ’s and Server Ti m o t h yL o n g made the experience wonderful. I’m in the foodservice indust ryand part of what I am involved in is server training. Timothy was t h eepitome of an excellent serv e r. I watched him specifically and howhe “perf o rmed.” I can do nothing but sing praises of his work. HavingTimothy on your staff is a plus for Mort o n ’s .

NorthbrookYou have a fantastic restaurant. I write to compliment your staff :Tom Lange as GM, Josh Nugent as AGMt, Janet Menten a scaptain, Ivan Selember as host, C h e ryl Raether as our re g u l a rs e rv e r, A rt u ro Lara and Zac Lazar as the busboys, and the cooks,b a rtenders and others are professional first, friendly, vigilant andamazing. It’s always a marvelous dining experience, your steaks arep re p a red superbly, the wine selection is diverse and well done. I havenever had any problems whatsoever. Somebody out there in corpo-rate land should know how grand this place really is.

Palm DesertI must compliment the professionalism of your team: Josh Soto,Mitchell Steinman, Catherine Lundon and Ingrid Frantz. Thisis my favorite location and last night was another example why: Joshand Ingrid were attentive, pleasant, and ensured that my diningexperience was both memorable and enjoyable. Their attitude, workethic and gracious service are such a rarity today. Everyone mentionedabove are exemplary employees and deserve to be recognized byM o rt o n ’s senior management for outstanding service and hospitality.

PhoenixWOW!! An amazing dining experience from appetizer to dessert. Thankyou Mike Colleluori, for the superb wine selection and the won-derful conversation. And thank you Ryan Lossing, for the perfects e rvice. My compliments to the chef, as well, for one of our bestdining experiences ever.

RosemontHaving been a Mort o n ’s VIP for a number of years, I’ve re c e n t l ybeen meeting business associates at Rosemont and have, in fact, beent h e re the past four Wednesdays. GM Patrick Hoyle does an out-standing job and the new outdoor patio was a fantastic idea. But Iwant to compliment Server Rachel Cruz for making our past fourvisits even more enjoyable. She is always professional, friendly, andthe service is exceptional. Having been the CEO of a $100 millionc o m p a n y, I am very aware of the value of good employees and youare fortunate to have two of the best in Patrick and Rachel.

RosemontWe were SO happy with the service, pleasant atmosphere, style andprofessionalism shown by all during our 33rd wedding anniversarycelebration!!! The food was outstanding… definitely the best steakswe’ve experienced dining out! Thanks to our excellent serv e r, R a c h e lCruz, as well as all the servers, photographer, and, of course, thechef for a memorable and delicious dining experience!!!

San DiegoWe have been going to Mort o n ’s San Diego on a bi-weekly basis forthe past five years – and have always been attended to by fabulousMorton’s staff member Kelli Duscheone. As an owner myself of alocal San Diego wine bar, I can assure you that Kelli is a valuableand important asset of Mort o n ’s. Always positive, energetic, and witha smile on her face no matter how chaotic and busy the restaurant is.She brings in customers and is a valuable asset to your org a n i z a t i o n .You’re lucky! She’s a keeper!

StamfordI am a VIP and frequent the Stamford location, where I am con-sistently pleased with the service and attention that we re c e i v e .Frank Ferr a ro, M a rc Iadaro l a and the entire staff really doan excellent job. Recently I have been traveling and have visitedother Mort o n ’s on several occasions. To be honest I found thes e rvice to be “just OK.” This made me realize how exceptionalthe service in Stamford is and I just wanted you to be aware .G reat job, guys.

SingaporeI would like to extend my sincere compliments and warm thanks tothe Mort o n ’s team, especially AGM Edwin Seow, for making myd a d ’s birthday dinner a memorable one. Dad thought of surprisingthe family by dining at Mort o n ’s – what’s more, he thought hecould just walk in and a table would be available. Initially we weret u rned away as Mort o n ’s was full, but when I re t u rned to speak withEdwin and explained that it was Dad’s birt h d a y, he did his best toarrange a table for us. While we waited to be seated, Edwin alsofound the time to customize the menus as part of the birt h d a yand to check on our table to make sure we were taken care of.The standards of hospitality were impeccable. Thank you to Edwinand Anandha Ruben, our table host, for the wonderful time.

ClaytonI want to compliment Jeanette Downey for saving my birt h d a yfrom ruin! We came to Morton’s after leaving another restaurantdue to inedible food and poor service. I wasn’t sure I wanted tocome after my awful experience but my husband insisted and I’mglad he did! Jeanette asked how my day was and I told her thesituation. She said the bad part was over and now I was going tohave fun – and I did! She provided impeccable, friendly serv i c eand was even able to cheer me up (way above and beyond herre q u i red duties!). She made my birthday great! We KNOW wherewill be doing all of our celebrating from now on!

TreviThank you, Michelle O’Hala. We had such a wonderful experi-ence. The food was fabulous and the service was outstanding. Wewill definitely re t u rn to your restaurant and recommend it to others.Thanks to you and your staff, our Las Vegas wedding will fore v e rbe a cherished memory.

RosemontJust want to compliment the staff at Rosemont and especiallyServer Hugo Apolinar for the outstanding service and attitudeduring our visit. Our party was genuinely impressed with Hugo’scommand of the menu and delivery of our meal. We are fre q u e n tvisitors to this location and always look forw a rd to coming back.You are fortunate to have individuals like Mr. Apolinar on yourstaff and he certainly adds to our intention to keep coming backfor the wonderful meals you provide.

San DiegoWe celebrated my birthday in San Diego. Let me complimentthe chef for his excellent service, but most of all I would like toacknowledge the “outstanding service” by Server Rudy Larsen(Captain). He exhibited professionalism through his initial pre s-entation of the menu, including the cocktails and wine list. Hisattention to details and pleasant personality added to our enjoy-ment. Rudy continued with his excellence in service thro u g h o u tthe evening, making my celebration an evening to re m e m b e r.We will definitely remember him on our next visit.

8

9

Want to get personalized health and benefits information from the palm of your hand? For US mainlandhealth participants on Mort o n ’s health insurance through Aetna, the Aetna iPhone and Smartphone appli-cations make it easy!For Your iPhoneA e t n a ’s app is compatible with iPhone, iPod Touch and iPad and it’s FREE! Once you enroll in the planand register on w w w. a e t n a . c o m, go to the app store and download the app. You can use theAetna iPhone app to:• Search for the nearest doctor in the Aetna network• Get directions to the doctor’s office with your iPhone’s GPS• Call the doctor’s office with the tap of a finger• Transfer the doctor’s contact info to your iPhone address book• Show your Aetna ID card (front and back) right on your iPhoneFor Your SmartphoneYou can connect to Aetna from a cell phone, smartphone or other web-enabled mobile device. Ty p ew w w. a e t n a . c o m in your browser to:• Find a doctor, dentist or facility• Look up a claim• Access your personal health record• Research the price of a prescription• Pull up your Aetna member ID cardIt’s all safe, quick and easy. With Aetna, good health information is always at your fingertips!

benefitsa tag l a n c e

Health & Benefits Info on Your Phone?They’ve Got an App for That!Ralph Cook’s region had the

most qualified re f e rrals* inQ u a rter 3 – Congratulations!The winner of the $250

drawing for the quarter wasMichelle O’Hala, Mort o n ’s Las

Vegas Sales & Marketing Manager,p i c t u red here with GMDaniel Hurst.

Thank you to every o n ewho submitted a re f e rr a lin Quarter 3. Please keepthe referrals coming! Callthe TRP hotline at 866-MOC-C O R P, ext 615, or emailb e m o re @ m o rt o n s . c o m.

* A qualified re f e rral is someone who meets basic qualificationsof the position (determined through initial screening) and com-p l e t e s the first interv i e w. A re f e rral does not include a curre n tor form e r employee or manager of Morton’s.

do n ewe l l!o u t s t a n d i n g

e m p l o y e e sCongratulations to our very own Chef JoeRaiola from Morton’s Brooklyn. Hewasn’t satisfied just to be on the popularFood Network Show “Chopped,” he wentahead and won the whole thing! The showgives contestants “a hodgepodge of foods”they must incorporate into a dish in under30 minutes. "You pull out these fourwhacked-out ingredients that absolutelymake no sense whatsoever," Joe said. Joe’swinning menu got him through three rounds of eliminations to become the new “Chopped”Champion! Congratulations, Joe, and thanks for the great publicity for Morton’s!

Chicago-area foodies flocked to the sold-out“Chicago Gourmet,” a world- class celebrationof the city’s rich culinary heritage, featuringfood, wine, spirits and beer tastings, chefdemos, seminars and celebrity book signings.On Saturday, our combined ChicagolandM o r t o n ’s team – including C h i c a g oD o w n t o w n Day Manager Lisa Lewisand Regional Director of OperationsNicole Raftery (right) – served hundreds of petite filet mignon sandwiches. On Sunday,M o r t o n ’s co-founder Klaus Fritsch (left in photo below) headlined a culinary panel on“Demystifying Beef,” where he and several other notable local chefs joined Bon Appetit’seditor to talk about all things beef and the many great ways to enjoy a prime steak.

Morton’s IndianapolisS e r v e r Adam Tu t t s ( r i g h t )created a commercial for theDoritos Superbowl Contest.The first five places get atrip for two to the Superbowl,the top three will be airedduring the game, and thecontest winner will get $1million and a contract toshoot another Doritoscommercial! Adam’s commercial, called “Snack Appeal,” stars some of his co-workers and youcan see it – and vote for it! – at www.crashthebowl.com.

Los Angeles Downtown Server M i c k e yCasab won a contest for selling the most bot-tles of Grgich Hills Estate wine. Mickey sold 25bottles and won a trip to Napa Valley to visitGrgich Hills Winery, have a private tour of thevineyard and attend a wine dinner at Divino’sin Brentwood. Shown at the dinner with Mickey(second from right) are Assistant ManagerDave Wilson, California Sales-LA J i m m yWe d n er and VP Vineyard & Productions forGrgich Hills Ivo Jeramaz.

Certified Captain ProgramTom Lambrecht, Boston SeaportLou Miron, Santa AnaOmar Rentas, Coral Gables

Certified Sous Chef ProgramJavier Campos, Sacramento Capitol MallDanny Chairez, Los AngelesEric Dewes, HackensackBrandon Littles, Hartford

We want to recognize the following employees who completedspecialized Morton’s training programs in Quarters 2 & 3, 2010.

C ONGR AT UL AT IONS!

Watch for our new F&B and Senior Rez programs, rolling out soon!

Antonio Villalobos, Bartender – Naperville

Carlos Aranda, Dishwasher – BostonAndrew Beach, Server – San AntonioMark Deaton, Chef – Carew TowerHumberto Gomez, Chef – OrlandoThomas Haeufle, Server – Carew TowerMiguel Ramirez, Pantry Cook – San AntonioVictor Ramirez, Chef – RosemontEric Roberts, Porter – Carew TowerMindy Rook, Server – RosemontRobert Thoden, Server – Philadelphia

Daniel Hurst, General Manager – Las VegasJose Iglesias Sr., Line Cook – Fifth AvenueGregory Jackson, Dishwasher – PittsburghJoseph Koerner, Assistant General Manager – OrlandoMark Leach, VP of Operations West – RSCCatherine Lundon, Server Trainer – Palm Deser tTim McGuire, F&B Controller – IndianapolisMatthew Montoya, Sous Chef – TreviCarlos Robles, Expeditor/Food Runner – Fifth AvenuePatrick Torres, Regional Director of Sales West – RSCAdrian Vasconcelos, Busser/Server Assistant – Las VegasJose Vasquez, Line Cook – TysonsPaul Wehner, Server – Pittsburgh

Subash a/l Valaithan, Captain – SingaporeBernardo Alcala , Busser/Server Assistant – Santa AnaRobinson Brunmarie , Line Cook – Boca RatonBrent Corsmeier, Server – San DiegoEric Deschamps, Server – ScottsdaleMartin Diaz, Busser/Server Assistant – SchaumburgMart Diaz Ramos, Busser/Server Assistant – RestonJohn Dowd, VP of Construction – RSCJoseph Effert, General Manager – LouisvilleTarrah Evans, Server – TroyBrandon Felix, Server – HonoluluJohn Flewelling, Server – Ft. Lauderdale

Jose Flores, Pantry Cook – Los AngelesManuel Flores, Dishwasher – Connecticut AvenueMary Fowler, Bartender – DenverJose Gomez, Busser/Server Assistant – Los AngelesAshlea Gross, Sales & Marketing Manager – Woodland HillsDaniel Hatch, Assistant Manager – DenverAnselmo Heredia, Line Cook – Los AngelesWilliam Howard Jr., Server – BaltimoreMohammed Hussain, Line Cook – Great NeckGina Infantino, Gelato – TreviJames Jenkins Jr., Server – RestonDwaine Jones, Porter – LouisvilleJason Keith, Server – NashvilleKelley Kiewel, Hostess – ClevelandThomas Kopp, Line Cook – Carew TowerMarcelino Lazaro, Pantry Cook – Los AngelesZander Lens, General Manager – Denver TechMichele Lundgren-Nelson, Hostess – PortlandSamuel Macatangay Jr., Captain – Hong KongMary McCreery, Server – Palm BeachMartin Moreno, Server – Palm DesertJuan Najar, Busser/Server Assistant – Palm DesertDavid Olivas, Porter – Santa AnaMichele Parker, Server – GeorgetownMary Pizzo, Server – RestonNicole Ragone, Server – ClevelandBenjamin Raphael, Chef – New OrleansEstela Romero, Server – Houston GalleriaJose Rosa, Pantry Cook – RestonIsaias Sanchez, Line Cook – RichmondZyron Schoniwitz, General Manager – Singapor eCynthia Snodgrass, Server – Schaumburg.Darko Sparavalo, Assistant Manager – SchaumburgMitchell Steinman, General Manager – Palm DesertYitz Stern, Assistant General Manager – TorontoKai Wharton, Captain – Beverly HillsTony Yeung, Server – Los Angeles

p romotio n s n ew hires&

On the Inside is published exclusively for the employees of Morton’s The Steakhouse and Tre v i. Please send any comments and suggestions to the address shown below.NOTE: Digital photos need to be at least 300 dpi in order to reproduce well.

Assunta Scala325 N. LaSalle Street, Suite 500, Chicago, IL 60654

Ph: 312-755-4209 Fax: 312-923-0090 E-fax: 312-660-1162ascala@mortons.com

M o rt o n ’s The Steakhouse and Trevi are Equal Opportunity Employers and dru g - f ree workplaces.

Tania Arriaza, Sales & Marketing Manager – Traveling ManagersJuan Betancourt, Assistant Manager – BrooklynScott Crain, Regional Director of Operations – RSCJared Dill, Chef – SeattleNina DiPirro, Sales & Marketing Manager – Houston DowntownBrian Faeth, Assistant Manager – Boca RatonKimberly Geherin, General Manager – ArlingtonCarlos Gomez, Chef – AnaheimChristopher Goss, Assistant Manager – Traveling ManagersAshlea Gross, Sales & Marketing Manager – Woodland HillsLisa Lewis, Day Assistant General Manager – Chicago DowntownJosh Nugent, Assistant General Manager – NorthbrookCarlos Ochoa, Assistant Manager – ScottsdaleJoe Renta, Chef – Boca RatonMike Salzman Jr., Assistant Manager – BaltimoreDarrick Silva, Day Chef – Santa AnaMichael Warner, General Manager – Baltimor eSee Tok Yew, Assistant Manager – Macau

Angel Aguilar, Chef – Woodland HillsJustin Craft, General Manager – BuckheadJennifer D’Errico, Sales & Marketing Manager – HackensackJulio Hawkins, Chef – BurbankSoroya Imam, Sales & Marketing Manager – Beverly Hills Sharrod Jackson, IT Intern – RSCCatherine Leiras, Sales & Marketing Manager – BostonRick Naon, Chef – DallasLisa Robertson, Sales & Marketing Manager – LouisvilleLee Shirk, F&B Controller – StamfordSally Shorr, Public Relations Specialist – RSCDouglas Sullivan, General Manager – Boston SeaportJennifer Town, Sales & Marketing Manager – PhoenixJessica Walcott, Sales & Marketing Manager – North MiamiChristina Ward, Sales & Marketing Manager – Coral GablesRoyce Ye, Assistant Manager – Shanghai

Please join us in saying “c o n grat u l at i o n s !” or “we l c o m e !” to the f o l l o w i n g M o r t o n ’s and Trevi managers and RSC staff .p r o m o t i o n s n e w h i r e s

1 0 Years

morton’sm ile stone s

Co n grat u l ations to these Mort o n’s and Trevi employees who are celeb rating milestone annive rs a r i e s.

2 5 Years

2 0 Years

1 5 Years