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Peekn Peak revamps its Pinterest page to inspire others. Page 2 Reminders about the computer policy and upcoming events. Page 3

July Issue
Joe Deboe receives Employee of the Month award. Page 5

Peekn Press
Melissa Christensen Leah Hayes Jeffrey Rotunda Bonnie Meeder Charles Miller Mary Giles Michael Burkett Lois Nelson Robin Miller Kyle Piscitelli Christopher Baum Donald Blakeslee Scott Sturrock Daniella Wade Richard Lambdin Charla Sorenson Brandon Stoddard Sara Beckerink Nicole Peterson James Vanvolkenburg Julie Garrison Britany Robinson Brandon Rater Kaylyn Zemcik Ona Peck Noreen Pierce Sandra Anderson Timothy Ferranto Kelly Gable Amanda Rowland John Wojtowicz Thomas Sweatman Thomas Dekoning Carl Myers

July birthdays

7/1 7/2 7/2 7/4 7/5 7/7 7/9 7/10 7/11 7/11 7/14 7/14 714 7/15 7/16 7/19 7/19 7/20 7/21 7/21 7/22 7/22 7/24 7/24 7/26 7/26 7/27 7/27 7/27 7/29 7/29 7/30 7/31 7/31

After the opening of the employee cafeteria on Tuesday, June 18 at the Sugar Shack employees have provided great feedback. Employees now have the opportunity to gather together and enjoy a meal at an affordable price. The daily special is $3, which includes an entre, side dish, drink and dessert. This is a bargain for a delicious home cooked meal and all the additions. The cafeteria also offers hot dogs, fried chicken sandwiches and hamburgers or cheeseburgers. These are all paired with a side of french fries, drink and dessert for $4. Lastly, you have the option of the salad bar, which is filled with an array of toppings and sides to choose from. Some include shredded cheese, tomatoes, cucumbers, a variety of dressings, pasta salad and warm soup. The salad bar is $5; a reasonable price for all the options provided. If you havent already gone to the employee cafeteria, I encourage you to make the trip to the Sugar Shack to grab a bite to eat. Lunch is served from 10:30 a.m. to 1:30 p.m., Monday through Friday. During these hours there will be no employee special offered in the Royal Court Dining Room and no discounts on meals at the outlets.

Employee cafeteria serves success

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July Issue

Peak presents Pinterest page

For all the pinners out there, Peekn Peak has revamped its Pinterest page with new boards and pins. Some of the boards feature topics like Pinning Etiquette summer activities, golf, wedding, ski and snowboard and insipirational Here are a few simple rules to help quotes. you pin with care. If you are new to Pinterest it is a social media tool that allows you to share and save pictures or ideas you find while surfing the web. You can 1. Be respectful - be kind and pin an image or video from a website using the Pin It Bookmarklet or remember there are people on the by uploading an image from your files. You can also see other pins and other end of your comments. simply repin them to one of your boards. This site is helpful because all 2. Be yourself - express who you the pins link back to their source, making it easy to save a fun craft or really are and what you really like. recipe idea to use later. 3. Give credit - link back to pages You can see other pins by following someone and searching through to encourage the artists to continthe areas Pinterest provides. The home feed is where you can view the ue sharing their work. pins posted by the individuals or groups you choose to follow. If you have a Pinterst account or decide to create one, follow the Peek and repin some of our ideas to spread the word about the resort! You can find our page at pinterest.com/pknpkresort.

A quote to live by for the month of July

Nothing is impossible, the word itself says Im possible! - Audrey Hepburn

A few friendly reminders

Network infection and company policy
At the end of June our server was infected with a computer virus. This virus got onto the network because an individual went to a non-business web site to find a new computer game. This is a violation of company policy and repairing the damage took several days. Our corporate computer usage policy states that all company-owned computers are to be used for business purposes only. No personal computers, tablets, laptops, etc., are permitted to be connected to our business network without I.T. approval. Violations of these policies will result in disciplinary action. Please remember to follow the company computer policy and if you have any questions ask an employee from I.T.

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July Issue

Associate Summer Picnic

When: Tuesday, August 13 Where: Waldameer Park Southern #1 What: You and your family are invited to the company picnic where there will be food and fun for all. The meal period is from 3:00 p.m. to 6:30 p.m. You are invited to bring 4 guests and each guest over 4 will be charged $5 for the meal period. Reservations can be made through Ceridian Self Service. Associates receive 1 free combo pass; additional tickets can be purchased for the discount price of $17.75. Please RSVP by no later than Friday, August 2.

Searching for Team Captains for 2013 Heart Walk

When: Saturday, September 14 Where: Liberty Park What: Volunteer to be a team captain and recruit 10 walkers to be on your team, you will receive a $50 Ultimate Gift Card. If your team raises $1,400 or more you and the members of your team will receive a day off with pay. Our company goal is to raise $8,000; proceeds go to the American Heart Association. So if you are an energetic and creative individual please volunteer to lead a team for the event. Your help is needed to continue the research and eduatcion of the disease. Contact Sharon Johannesmeyer at 868-9516 if you are interested in the fight against heart disease!

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Recipes for the kicthen

July Issue

Easy 4th of July treat to make for the holiday party

Do-it-yourself fun craft ideas

Instead of buying the latest decorations for your home or office, you can simply use your resources and get creative. A new trend is taking a seashell and spray painting it into an eye-catching centerpiece. You need: - Seashells - Rust-oleums Chrome spray paint - Newspaper Simply start by laying out your newspaper to avoid getting the ground covered in paint. Next, lay out your sea shells. Finally, coat the shells with the spray paint and wait for them to dry.

This yummy trifle will be the hit of every patriotic party this summer. Not only does this dessert looking delicious, but it is also easy to throw together. Ingredients include: - Pint of strawberries - Pint of blueberries - Loaf of Sara Lee Pound Cake - Star cookie cutter - Whip cream - Trifle dish First, cut the pound cake long ways. Then use your cookie cutter to create star-shapped cake. Finally, begin layering the berries and whip cream. There is no right way to put these ingredients together. Remember to arrange the stars in the dish so they are displayed through the glass. This is perfect for a fun 4th of July picnic.

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July Issue

Employee of the Month

Please join me in congratulating Joe Deboe, who was nominated as Employee of the Month for May 2013. Our Employee of the Month award recognizes associates that contribute to the success of Peek n Peak Resort and best exemplify the Scott Enterprises CARE mission statement. On July 31st, Joe will reach his 1-year anniversary as a Maintenance Technician in the Buildings & Grounds Department. Joe was nominated for his dependability, quick completion of requests and willingness to help with projects, even if they are not in his job description. Joe immediately responds to guest and management needs with a smile on his face, General Manager of the Inn Shawn Hoffman said. I consider Joe an absolute joy to be around. I think the staff and our guests feel that as well! He definitely contributes to the success of the resort. Sam Servidio, Buildings and Grounds Manager, is consistently impressed with Joes ability to apply his Associates Degree in Industrial Electricity from Triangle Tech to the needs of the department. Joe is a self-motivated, dedicated employee, Servidio said. He is a team player who works very well with guests and other associates. The expertise of Joe and the entire maintenance team is a tremendous value to the Peek and without this group we could not have a successful operation. Congratulations Joe, everyone is proud of your accomplishments!

Carly Amrhein - Staff Accountant Vaughn Butler - Banquet Set Up Andrew Czech - Bell Staff Nathanael Greenwell - Cook Kayla Kelly - Marketing Intern Emily Lewis - Server/Cabana Bar Nadine OConnor - Housekeeper Rachel Pollard - Banquet Set Up/Server Megan Shepard - Busser Daniella Wade - Busser

New hires Claim your free

perenials today

The grounds crew is looking for a new home for these perenial plants. They are splitting the bundle and giving away extras for free. For further information call maintenance or ask the grounds crew.

Jeff Bayle promoted from Banquet Set Up Shift Leader to Detailer in Sales Kristi Kahle promoted from Lead Supervisor at Woods n Wedges to Assistant Food & Beverage Outlet Operations Manager Mike Loll promoted from Lift Maintenance Technician to Purchasing Supervisor in Ski Maintenance

Promotions

Peak prepares for R2P2

The 2nd annual Race to the Peak triathlon is right around the corner. With about 2 weeks away, the anticipation at the Peek has already begun. The triathlon is a multi-stage competition that will kick-off at 9 a.m. at Findley Lake and conclude at the resort. The 18.9mile course begins with a .4-mile swim, which circles around an island located in Findley Lake. Next, competitors pedal 15 miles through the countryside, towards the entrance of the resort. A 3.5-mile run will wrap up the event, ending at the base of the ski hills. If you missed the event last year, sign up to participate or come to watch. Specators are welcome to cheer on competitors as they make their way to the end of the course. The triatlhon will take place on Sunday, July 21 at 9 a.m and wrap up when all racers cross the finish line.

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July Issue

4th of July word search