Sergeant Paul Wallaceardaí in Donegal are warning residents to be vigilant following reports of gangs circulating the North West.It’s believed the gangs work on a cross-border basis and there have been claims they are planning to target properties in the county with both Gardai and the PSNI on the alert.Crime Prevention Officer Sgt Paul Wallace is urging anyone who sees suspicious activity in their area to contact Gardai immediately…………Audio Playerhttp://www.highlandradio.com/wp-content/uploads/2016/01/paulsuspiciousgang.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume. Gardai say cross border thieves are stepping up their activity Homepage BannerNews Twitter 70% of Cllrs nationwide threatened, harassed and intimidated over past 3 years – Report WhatsApp Previous articleIrish film Sing Street receives rave reviews at SundanceNext articleDoherty says Donegal’s share of flood relief spending has been unacceptably small admin WhatsApp RELATED ARTICLESMORE FROM AUTHOR Google+ Twitter Google+ Minister McConalogue says he is working to improve fishing quota Facebook Pinterest Pinterest Need for issues with Mica redress scheme to be addressed raised in Seanad also By admin – January 25, 2016 Dail hears questions over design, funding and operation of Mica redress scheme Facebook Dail to vote later on extending emergency Covid powers Man arrested in Derry on suspicion of drugs and criminal property offences released
The late Gert Bidder was still working for Burbidge’s Bakery in Andover at the ripe old age of 96.She had worked for the Hampshire business since 1936 and did not want to stop, although Steve Burbidge, managing director, explains her workload lessened the older she got and, in the end, she just washed the tea towels. British Baker has not been able to ascertain whether she was the oldest-known person working in a retail bakery, but it does seem highly likely.Burbidge’s is not alone in retaining workers who have long passed the default retirement age. Beaney’s, of Strood, in Kent, had a former manageress who loved working so much, she continued to come in for a few hours to help out on a voluntarily basis “just for the fun of it” when she was 82.But the Bakers, Food and Allied Workers’ Union reckons fewer than 5% of over-65s are employed in the sector overall, across manufacturing and retail.Improve, the sector skills council for food and drink manufacturing and processing, says there are 101,000 people working in the manufacturing side of the bakery industry and 37% of the current workforce will be eligible for retirement within the next 20 years. Its most recent Labour Market Information Profile shows fewer than 0.5% are older than 65.Yet this looks set to change: the government is consulting on plans to abolish the default retirement age in October next year, which could see the number of post-65s in employment soar. And the Department of Work and Pensions says more than 800,000 people will turn 65 in 2012, 150,000 more than the record level expected next year.Throw into the mix the Equality Act 2010, extending ageism protections, and an increasing state pension age, and you can see how the foundations have been put in place for a more mature workforce.Welcoming older workersBurbidge welcomes the older workforce. He believes that if older people stay active, they will stay young and healthy and benefit employers, too. “I think people prefer to be served by someone who is more elderly, because there’s a respect there.” He acknowledges there is a need to be healthy in a retail bakery environment because “there is a lot of walking around”, but adds: “People should not be farmed off at 65.”Beaney’s has one female member of staff who is 66. Owner Chris Beaney says he is happy for her to carry on working. He has had drivers working the odd day for him beyond 65 and he has heard, anecdotally through the trade, of some bakers working into their 70s. “Most of our shop staff are mature women who work two or three mornings and, in the bakery, we’ve got two or three men coming up to 65 and we have to make a decision what to do about that in the next couple of years.He adds: “Older people have a way of working that sometimes youngsters need time to grow into.”Double-edged swordBeaney says that it is important to retain some older people, because their good practices rub off on other workers. However, he does have worries because he says the older people get, the slower they become and he is concerned that fewer oppor-tunities might exist for younger people asa result.Age UK denies this. Michelle Mitchell, charity director, says: “There is not a shred of evidence that younger workers will suffer because of this change in policy.” She says demographic changes over the next 10 years will result in fewer young people entering the workforce and chasing promotions, and many employees reaching their 60s choose to change jobs, downsize or go part-time, leaving plenty of openings for their younger counterparts.But Beaney has known many bakers who have kept staff for 20 years. “They get to 65 together and they then find they are not so capable and there is no one to run the business. I have known some close down, because they do not have a production line of young people coming in.”Gill Brooks-Lonican, the 66-year-old chief executive of the National Association of Master Bakers, says: “The problem that will occur now is, yes you can be 68 or 72 and really fit and active, but people do deteriorate and get slower and the rest of the staff start to take exception if they have to carry them.”Employers will feel trapped into keeping older workers. It is very difficult to say, ’I will get rid of them by going down the capability route’. People don’t want to do that to someone they have employed for 30 years or more.”The Age Employment Network (TAEN), which works to promote an effective labour market that serves the needs of people in mid- and later life, as well as employers and the economy, says 13% of the total UK workforce currently works beyond 65. Chris Ball, chief executive, believes this will be 50% in the next 10-15 years.He says that even if there are some aspects of the job older workers cannot do, there will be elements that they can do and employers must make adjustments to accommodate. “We need the skills, knowledge and ability of older people. Cutting people off at the knees when they reach 65 is daft. If there is a genuine fear about health and safety issues, the employer should make risk assessments and, if someone is not up to doing the job, then they shouldn’t do it.”Ball says the safety of machinery should not depend on the acrobatic skills of the employee to get out of the way. “Employers must do all the things they would normally do to make sure they are properly trained for the job and properly protected and, if there is a hazard, you either remove or isolate it. If there is an individual who will not be suitable for a particular type of job, you don’t employ them for that job.” Ball believes younger workers who are naïve and not trained are more of a risk. The benefits of post-65 employees lNo maternity leavelMore customer-friendlylAppreciative of the job and work harder to keep itlCan add up the price of two scones without using a calculator or writing it up on the back of a baglLess anxious about leaving promptly on Friday nightlMore reliablelThey want to worklBetter at salesSource: National Association of Master Bakers Forced retirement Figures published by the Department for Business Innovation & Skills show the benefits of scrapping forced retirement far outweigh the costs for employers. In the first year after the default age is scrapped, employers are set to gain £45m, making savings on administrative and policy costs and a cut to retirement red tape, against estimated costs of £38.2m. While these are one-off costs, the savings will continue far into the future, rising to £71m annually after a decade. Four out of five requests to continue working past retirement age are accepted.
Share LocalNews Association is for all says President of the Dominica Haiti Friendship Association by: – August 13, 2011 20 Views no discussions Share Tweet Sharing is caring! Share President of the Dominica Haiti Friendship Association, Mr. Frantso Moise.President of Dominica Haiti Friendship Association Frantso Moise is calling on all Haitian nationals residing in Dominica to become a member of the Association and work together .“I am calling on all Haitians, the association is not for one person, and it’s not for two persons. Today I am the President, tomorrow it can be somebody else, a woman or a man because sometimes the women suppose to get the chance too; they can do what we doing too. That’s why I call all women and tell them come into the association, let us make one, let us just be together,” Moise said.Mr. Moise told Dominica Vibes News that the success of the association is dependent on the cooperation it receives from the membership and therefore admonishes them to come and play their part.“Don’t stay outside and give the association a bad name or say we not doing nothing. If you stay outside and criticize, it’s not good; you have to come in, come to put your hand. So when you there you can say something we did not see. If you stay outside and just criticize; we not doing that, we not doing this, your help in very important in the association.”Mr. Moise is also advising his fellow Haitian nationals to know the laws of the Commonwealth of Dominica so as not to create a headache for Government officials.“We don’t want the Government in Dominica or the Chief of Police, or the Chief of Immigration or police officer from Marigot to have no headache. When the Haitian have to come down here, the Haitian have to know the law, how he has to fix his papers to come here. The law says you have to have four hundred dollars deposit and another way you have to have three, four, five hundred going up, pocket money but you have to have somebody to give you the information or it will just be a waste for you.”Meantime Moise who has been living on the island for nine years says in time past, the relationship between the Government of Dominica and Haitian nationals was a very good one, and he is hopeful that this cordial relationship can be restored.“I tell my people the Government of Dominica; we cannot just say they bad because it was good before, because when I came I didn’t have those kind of problems there, it was good for me it was sweet. If now they have a little issue with us, we have to sit down to see how we can solve the problem. I can say is not the Prime Minister that is the problem, is not the Government, is not the Chief of Police, it is us. That’s why I tell them come to the meeting for us to talk about how they suppose to have a good comportement [behavior] in the country,” Mr. Moise said.Dominica Vibes News
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Share Facebook Twitter Google + LinkedIn Pinterest Farming is considered one of the most dangerous occupations in the United States, and the 2017 Farm Science Review (FSR) is ready to help with information to keep farm workers safe.The Ohio State University’s Agricultural Safety and Health program will offer live demonstrations during FSR, Sept. 19-21, at the Molly Caren Agricultural Center near London, Ohio, including the following farm safety displays and demonstrations.New to the Review this year is the Farm Safety Scene, a tabletop hazard hunt depicting a farm. People can inspect the mini farm scene to determine the number of safety hazards they can find, such as mishandling farm equipment or standing in an unsafe area.The Safety in Agriculture for Youth (SAY) project will offer a free bottle of water for completing a quick survey about chores teens are doing on the farm. SAY is a grant project funded by the U.S. Department of Agriculture and the National Institute of Food and Agriculture to develop safety and health curriculum for youth involved in agriculture. “The main goal is for youth to be involved in agriculture and to stay safe while they are working,” said Dee Jepsen, State Leader for Agricultural Safety and Health in Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES).Stop by the Grain C.A.R.T. (Comprehensive Agricultural Rescue Trailer) for a live demonstration on grain safety awareness at 10 a.m., 11 a.m. and noon on all three days of the Review. Grain kept in on-farm bins or at commercial grain elevators can pose a risk if employees don’t follow safe work practices. Ohio State University Extension offers training on how to avoid that scenario and what to do in an emergency.Safety gear for ATVs will be on display, featuring a newly desiged lightweight helmet and a “crush bar” that provides protection in the event the vehicle flips over. The ATV crush bar is a small, hairpin-shaped hoop that is mounted to the tow bar to prevent the operator from being pinned during a roll-over. The bar is designed to be unobtrusive and to not catch on low hanging obstacles or limit rear cargo capacity. The newly designed ATV helmet is lightweight, has ventilation ducts and lets the wearer see and hear clearly. The helmet has been recommended for occupational use with ATV’s and UTV’s.Tickets for the Review are $7 online, at OSU Extension county offices and at participating agribusinesses, and are $10 at the gate. Children 5 and under are free. More than 120,000 people typically attend the Review, an event sponsored by the College of Food, Agricultural, and Environmental Sciences at The Ohio State University. For additional information, go to fsr.osu.edu.
President Ram Nath Kovind presented the Swachh Bharat Award to POWERGRID under PSU Corporate Category for significant CSR contribution under the initiative of Swachh Iconic Places (SIP) and Swachh Bharat Kosh (SKP) at an event organized by Department of Drinking Water & Sanitation, Ministry of Jal Shakti at Vigyan Bhawan. The award was received by K Sreekant, CMD POWERGRIDPower Finance Corporation Limited has been awarded with the ‘Swachh Bharat Award 2019’ for its significant CSR contribution under the initiative of Swachh Bharat Kosh. Gajendra Singh Shekhawat, Minister of Jal Shakti, Ministry of Jal Shakti Department of Water Resources, River Development & Ganga Rejuvenation handed over the award to P K Singh, Director (Commercial) in a function held at Vigyan Bhawan Also Read – Thermal coal import may surpass 200 MT this fiscalFour AAI airports viz. Ahmedabad, Bhubaneswar, Chandigarh and Indore won nine ACI ASQ Awards (in total) for the year 2018 in different categories. I N Murthy, Member (Operations), AAI along with his team consisting of G Chandramouli, RED (Western Region); S P Yadav, RED (Eastern Region); Manoj Gangal, Airport Director, SVPI Ahmedabad Airport; S C Hota, Airport Director, BPI Airport, Bhubaneswar; Suneel Dutt, Airport Director, Chandigarh International Airport and Aryama Sanyal, DABH, Indore Airport received the ACI-ASQ Awards at ACI’s Global Summit & Awards held recently in Bali, Indonesia Also Read – Food grain output seen at 140.57 mt in current fiscal on monsoon boostNLC India Ltd, as part of Swachch Bharat Mission initiated activities to create awareness amongst public about the importance of cleanliness by organising various events like “Seashore cleaning, park cleaning, Street Play, and mass rally in Silver Beach, Cuddalore” recently. Bhoomipooja works at all water bodies was performed in the presence of farmers and general public of respective villagesNSIC signed MoU with Government of Sikkim on September 6, 2019 for the promotion and development of MSME sector in the state of sikkim through NSIC package of services for the growth of MSME sector. The MoU was signed by P Udayakumar, Director(P&M), NSIC; Dr Thomas Chandy ,Additional Chief Secretary ,Government of SikkimBirendra Kumar, Attache, EOI, seen lighting lamp. Abdul Azim, Member COA – EPCH & Raj Anand, India Representative of Maison&Objet are seen with him. The Export Promotion Council for Handicrafts is participating in “Maison&Objet 2019” being held from Sept 6-10, 2019 and has set up a stall in Hall no 5A (Unique & Eclectic Sector) at the venue Paris Nord Villepinte, France
RitzCarlton sets up signs for 12-storey on Grace Bay Facebook Twitter Google+LinkedInPinterestWhatsApp Recommended for you Related Items:cooper jack, cooper jack development, eauropean plan, ritz carlton Hotel icon J. W. Marriott Jr visits Turks and Caicos Government Former Planning Boss points to challenges with going taller with hotels in TCI Facebook Twitter Google+LinkedInPinterestWhatsAppProvidenciales, 07 Apr 2015 – Government signed some major documents just before the Easter holidays which bring two resort developments earmarked for Provo closer to fruition. Premier Rufus Ewing said this new concept in long stay ushers in a new era for the TCI. “This European Plan style hotel development provides a welcome diversification to the TCI tourism sector as it is more of a traditional hotel, rather than the previously prevalent condominium model in the TCI.” As for what we get on the Grace Bay strip with this new property: 124 luxury hotel guest rooms, penthouses, resort residences and associated facilities. The new resort will be managed by the Ritz Carlton Hotels Company L.L.C., an international luxury hotel brand operating 84 hotels and resorts in 26 countries; the contract put at $224 million dollars. The other signing was a Memorandum of Understanding with the Cooper Jack Development Limited to build a $220 million dollar hotel, spa and residences. Again the Premier noted how this project takes tourism to a new realm and a new part of Provo. Cooper Jack Development will be in the Cooper Jack area with a 281-bedroom resort consisting of a five-star stand-alone hotel of 100 bedrooms and suites, 76 condominium units and 3 luxury villas. The total project site area is 20.92 acres. Finance Minister Washington Misick and Acting Governor Anya Williams were a part of the signing; Minister Misick said, “This is an exciting time in the TCI and we welcome this new development”. The Desarrollos Hotel Group group begins construction on the Ritz Carlton in November; that work is expected to run three years. While Cooper Jack Development start date is more vague; government only saying within the third quarter of 2015 and lasting approximately 2 years.