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23 November 2024
The awardees with their certificates and tokens of appreciation for their years of service (Photo by Sonell Nelson)
The awardees with their certificates and tokens of appreciation for their years of service (Photo by Sonell Nelson)

GNBS honours long-service staffers, celebrates 30th anniversary

THE Guyana National Bureau of Standards (GNBS) on Friday held its 17th Annual Long Service Awards Ceremony at its Sophia Exhibition Site Complex.

Eleven staffers who have served for five, 10 and 15 years were honoured.

The awards coincided with the organisation’s 30th anniversary celebration and the Bureau treated all employees to lunch and drinks.

Director of GNBS, Ms. Evadne Enniss spoke about the importance of standards as they celebrate their 30th year in existence and encouraged employees to reflect on the quality of service they provided and to upgrade themselves.

She urged the staffers to give of their best, since they are providing a service to the public. Ms.Enniss also urged that they do self-introspection and make a concerted effort to do better as well as enhance their capabilities.

Nine of the 11 long-serving employees were awarded yesterday with certificates of recognition and each received a token of appreciation.

Those awarded are five-year employees – Nikieta Waithe, Damion Dukharan, Anthony Cordis and Stevmar Critchlow; the 10-year employees are Alwin Etwah, who is overseas on a training programme; Lorenzo Gill, Elton Patram, Helen Richards, Joyann Fanfair and Hemraj Sanichara.

The lone 15-year employee is Keemo Fyffe, who is also overseas on a training programme.

In response, Hemraj Sanichara told the gathering that the journey of 10 years has been a learning experience and he has been transformed as an individual and has gained a lot of knowledge and experience on the job.

He stated that a decade is indeed a long time, but his stay at work has been very rewarding for him and his colleagues and expressed gratitude to management for recognising their years of service.

In keeping with the celebration, all employees were treated to after-work drinks and a variety of eatables in a buffet-style setting and decor.

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