logo
Bullying found at Cleveland Fire Brigade during inspection

Bullying found at Cleveland Fire Brigade during inspection

BBC News23-04-2025

Bullying and micromanaging have been flagged during an inspection of a fire service.However, His Majesty's Inspectorate of Constabulary and Fire and Rescue Services (HMICFRS) found that progress had been made at Cleveland Fire Brigade (CFB) since its last inspection in 2022.Senior leaders encouraged feedback and challenge from all parts of the workforce but there were examples of "bullying, micromanaging and abuse of authority", its report said.The fire service has "welcomed" the findings of the report and thanked the inspectorate service for its visit.
CFB was inspected on its performance across 11 areas by HMICFRS.A report, published on Wednesday, rated the service as "requires improvement" in three areas, "good" in four and "adequate" in four.Inspector Michelle Skeer said: "Overall, there is a clear commitment from staff, including senior leaders, to improve."We recognise the brigade is going through significant changes, which are affecting some areas of work. "I encourage it to continue to improve in the areas we have highlighted."
Work needed
The report said that 16% of staff responded to a survey saying they had been subject to bullying or harassment over the last 12 months.Inspectors did find examples of bullying at a senior manager level but most staff said they had not found any inappropriate behaviour and felt confident they would be able to challenge it if they did.HMICFRS said work was needed to improve referrals for vulnerable people to partner organisations.They found examples of vulnerable people waiting for further help that never came. Ms Skeer said CFB also needed to "make sure that risk information is accurate and up to date".She added: "We were pleased to see that the brigade has made progress since our 2022 inspection. "For example, the brigade has taken steps to better monitor, review and evaluate the benefits of collaborative activity."Despite the areas of concern, the report stated the service was good at responding to major fires and understanding risk.HMICFRS said it was "effectively prepared" for responding to major and multi-agency incidents, ready to respond to tall building fires and worked well with other fire and rescue services.A CFB spokesperson said it "welcomed the findings of its latest inspection" by HMICFRS. "The service wishes to thank HMICFRS for their report and all their staff who have contributed and supported the inspection process," they added.
Follow BBC Tees on X, Facebook, Nextdoor and Instagram.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

EXCLUSIVE Secret meanings behind how Gen Z use punctuation: Dashes, full stops and commas now stand for something totally different - so, do YOU understand the new code?
EXCLUSIVE Secret meanings behind how Gen Z use punctuation: Dashes, full stops and commas now stand for something totally different - so, do YOU understand the new code?

Daily Mail​

timea day ago

  • Daily Mail​

EXCLUSIVE Secret meanings behind how Gen Z use punctuation: Dashes, full stops and commas now stand for something totally different - so, do YOU understand the new code?

Everyday punctuation marks from the simple full stop to the quotation mark now mean something totally different as Gen Z adapt them to form new meanings, experts have revealed. Recently it was revealed that the semicolon is at risk of dying out because its use is plummeting, and now younger generations are re-purposing the punctuation marks that endure so that they no longer mean what they used to. For instance, teenagers are more likely to use a full stop as a blunt gesture, rather than to simply signify the end of a sentence. Noël Wolf, a linguistic expert at Babbel, told MailOnline: 'We're seeing a real shift in how punctuation is being used in everyday communication, particularly among younger generations. 'Inverted commas, or quotation marks, have traditionally served a clear grammatical purpose: indicating direct speech or quoting another source. 'But in contemporary digital communication, especially on platforms like TikTok, Instagram and X, they're being repurposed.' It's also reflected in work by contemporary writers such as Sally Rooney who have done away with quotation marks in their novels, so that when you do see them, they're not there to indicate direct speech. Gen Z's take on punctuation... Quotation mark - Signals irony, sarcasm or emotional distance Dash - Used for emphasis, interjections or sudden tonal shifts Comma - Implemented to mimic speech patterns or pacing Exclamation mark - Used to add a friendly touch Full stop - Signals bluntness or finality Ellipses - Conveys hesitation, awkwardness or emotional nuance Source - Noël Wolf, linguistic and cultural expert at Babbel 'Gen Z is now frequently using quotation marks to signal irony, sarcasm or emotional distance - for example, writing I'm "fine" to imply the opposite of fine,' he explained. 'It's become a kind of punctuation-based body language.' While people might be quick to assume that Gen Z are loosening society's grip on grammatical conventions, Noel argued the opposite. 'This isn't about grammar falling apart, but a creative adaptation of it. Punctuation is still valued, but its function is evolving. 'In an age where much communication happens via short-form text; such as messages, comments and captions, younger generations are using punctuation to convey tone, nuance and intent in the absence of voice or facial cues.' The expert explained that the adaptations have come into place as a consequence of the internet. He said, 'The internet, of course, is a driving force, with informal digital spaces encouraging experimentation. What might once have been seen as 'incorrect' punctuation is now part of a new, expressive way of interacting online. 'This doesn't mean rules are vanishing, they're just shifting. Interestingly, many young people still appreciate the power of punctuation when clarity matters; for example, in academic writing or professional contexts. So, rather than seeing punctuation as dying out, we should see it as diversifying. 'Its role in helping us communicate clearly, emotionally and effectively is arguably more important than ever, as we are constantly navigating multiple modes of communication, from texts and tweets to emails and essays.' The expert explained that it's not just quotation marks undergoing a change in meaning, but also exclamation marks and ellipses. 'Other punctuation marks are undergoing similar shifts,' he said, adding, 'Full stops, once essential for sentence clarity, are increasingly interpreted in messaging contexts as signalling bluntness or finality. 'A simple reply like 'Okay.' can be read as passive-aggressive or cold, depending on the social context, which is a sharp contrast to the more friendly 'Okay!' 'Linguistically, this shows how punctuation is now carrying emotional and social meaning, not just serving a grammatical function. 'Ellipses (...), once used to indicate omitted text or a trailing thought, now often convey hesitation, awkwardness or emotional nuance, for example, 'I guess… we'll see.' Wolf explained that even basic forms of grammar, such as the comma, are also developing to have different meanings. He said, 'Even the humble comma is being manipulated to mimic speech patterns or pacing. 'For example, 'So, um, that happened,' the comma creates rhythm and mimics the cadence of spoken language.' Elsewhere, Gen Z are embracing dashes and maximising their use, according to the expert. He said, 'Meanwhile, dashes (-) are thriving as versatile punctuation for emphasis, interjections or sudden tonal shifts: 'She said she was 'fine' - and then blocked me.' 'Their growing popularity may even be influenced by tools like ChatGPT, which frequently rely on em dashes to signal tone shifts, pauses or emphasis in text.' Wolf concluded, 'What we're witnessing is a form of punctuational code-switching. In formal contexts, most people, including Gen Z, revert to conventional usage. But in digital spaces, punctuation becomes part of a rich, multimodal communicative system. 'Tone, intent and identity are all being conveyed through tiny textual signals. The rise of informal, digital-first writing styles has certainly influenced this shift. 'On platforms like X, where brevity is key or in WhatsApp chats, punctuation often carries emotional weight as much as syntactic structure. 'In this sense, we're seeing the emergence of a functional punctuation dialect - one that's intuitive, adaptive and highly expressive. 'So, far from fading into obsolescence, punctuation is thriving, just in new and sometimes unexpected ways. As always, language adapts to fit the needs of its users.' Meanwhile, Gen Z are also changing the way they use the emojji. In an attempt to confuse the older generations, Gen Z are ditching 'mainstream' emoji in favour of bizarre alternatives. 'For the predominantly younger-skewing 'chronically online,' riding the wave of emerging trends helps forge identity and create distance from the 'out-of-touch' older generations,' explained Emojipedia. 'In a culture shaped by brainrot, post-irony, and existential dread, avoiding the mainstream is a badge of honor. 'Creating underground memes and micro-viral moments that distinguish an in-the-know in-group from outsiders can be mini-milestones in establishing a generation's internet identity, leaving others on the outside feeling confused and out of the loop, often intentionally so.'

Did becoming a chef make me a bad person?
Did becoming a chef make me a bad person?

Spectator

time4 days ago

  • Spectator

Did becoming a chef make me a bad person?

I have been in charge of a pizzeria in St John's Wood for less than a year and already I feel misanthropy taking hold. Most notably, a complete disdain for the general public; I used to think I hated them, but now I can confirm that I definitely, really, hate them. Service is the heart of the hospitality industry, but there's a certain kind of person who mistakes the waiters and chefs for a cadre of private staff. I used to moan, but now I just numbly get on with putting ketchup in a ramekin for them to have with their sweetcorned pizza. They win – they always win. Then there is the sycophancy. Is there anything more embarrassing than a fully grown man going doe-eyed at the thought of a mention on a website or Instagram page? I am sure my family would lose respect for me if they saw how I yearn for the approval of these keyboard warriors, offering endless free food for a modicum of praise. Maybe some people have got thicker skins and realise this is just how food criticism works, but I, for one, hate myself. I used to think that years of professional experience should warrant respect. These days, I worry I'm becoming ageist. The same thing happens every time I offer a middle-aged man a trial shift. He comes in, tells me I'm doing my job wrong, reels off a list of better places where he's allegedly worked, while glossing over the reason he needs a new job. In any other workplace, this would be considered an 'interesting' interview technique. Next, doctors save the lives of their patients, soldiers save the lives of their comrades and miners play with their lives deep in the bowels of the earth. Each of them is a hero in their own right, and yet somehow none of them works as hard as me. Any mention from friends or colleagues of tiredness or stress will elicit a response that my life is more difficult in ways they could barely fathom. Finally, I have quite a long address book. Expecting every person I know to visit my restaurant would be unreasonable. Making a list of those people would be deranged, because then I would have to keep track of which of my unsupportive so-called friends haven't been to eat my delicious food. I would be forced, almost by accident, to really twist the knife when I see them, using it as evidence that they have actually always hated me. This is called emotional blackmail, and I would never, ever deploy it. I might have been laying this on a bit thick. I've still got a smile and a kind word for most people, and still feel giddily grateful whenever we sell out; however, my sense of myself as a decent person has certainly declined. Most would look at the crushing prognosis, give their notice to the general manager and make a beeline for an office job – but I think I can speak for most chefs and say that will never be me. In primary school, we each had to give a presentation on what we wanted to be when we grew up. While others wanted to be marine biologists or detectives, I spoke for half an hour about how I wanted to be a chef, complete with a biscuit-making demonstration. It went quite well. There's a certain kind of person who mistakes the waiters and chefs for a cadre of private staff It took about 13 years, three science A-levels and a philosophy degree, but I got there. I know I'm odd, as trading in your social life, circadian rhythm and natural light requires an odd sort of motivation. I, like so many, was inspired by those who came before. If you don't know who Keith Floyd is, then you will almost certainly know of Anthony Bourdain. Both were head chefs of multiple restaurants, both charmed the world with their casual oratory and neither seemed to give a damn what anybody thought of them. As I was deciding on my future, I saw these men jetting around the world, eating, cooking and drinking – and asked: why not me? What I missed was that behind the rock 'n' roll globetrotter image of Floyd and Bourdain were two lonely men who died far too young. I, like many others, was blind to their melancholy, seeing them only in the throes of what they loved, and not whatever it was they were escaping. It would be fair to say that cheffing has changed for the better since Floyd and Bourdain's times. Cocaine is slowly being pushed out, ritual abuse isn't tolerated and toxic competitiveness is being replaced with collaboration. But a full work-life balance is still out of the question, particularly if you are in a relationship with a non-chef. All of that stuff seemed daringly romantic from the outside. Now I wonder whether becoming a chef is a symptom of unhappiness, or a cause. But right now my printer is spewing out orders, I've got 50kg of dough that's about to grow legs and walk off, and I'm just simply too busy to think about any of it.

Rogue Cape baboon safely rescued
Rogue Cape baboon safely rescued

Time Out

time5 days ago

  • Time Out

Rogue Cape baboon safely rescued

The Southern Suburbs community can rest easy following the news that a rogue Cape baboon, who had authorities on their toes last Friday, is now safely back on his home turf. Cape of Good Hope SPCA Communications Manager Belinda Abraham confirmed the successful rescue endeavour over the weekend after a "tense day of tracking and multiple evasions." "We're relieved to share a positive outcome for the young dispersing male baboon spotted in Claremont and surrounding areas. Our team, working alongside the Cape Baboon Partnership and a wildlife veterinarian, returned to the area where he had slept the previous night. The baboon was successfully darted, given a full health assessment, and is en route to be safely released into his natural roaming territory." "This outcome gives him the best chance to continue his natural dispersal without facing the many dangers posed by urban environments. Baboons do not belong in residential areas. Urban spaces are filled with threats: roads, fences, domestic pets, and people. While sightings may seem exciting, these moments are stressful and dangerous for wildlife," said Abraham. "A heartfelt thank you to the community for your cooperation and care, and to every member of the response team who worked tirelessly to ensure his safety. If you see a wild animal in distress, please contact the SPCA at 021 700 4158/9. Baboons remain protected under the Nature Conservation Ordinance 19 of 1974. It is illegal to harm, harass, or interfere with them," she added. While this chap didn't quite stir the same attention as Gordy the Elephant seal, the ordeal does highlight the interplay between nature and urban habitat encroachment - with baboon sightings more frequent in certain areas around Cape Town than in others. View this post on Instagram A post shared by Time Out Cape Town (@ What to do if You Spot a Baboon: Keep a respectful distance of at least 20 metres. Do not approach it or try to take close-up photos. Avoid forming crowds - this can stress or corner the animal. Do not block roads or interfere with the work of authorities onsite. On the Road: If you see the baboon near a road, slow down and turn on your hazard lights to alert other drivers. Be mindful not to box the animal in or cause panic by following closely. At Home: Keep dogs indoors while the baboon is in the area. Leave doors and windows open only if secured with gates or bars. Store bins inside a garage or enclosed area — baboons are opportunistic feeders. To report sightings or for assistance:

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store