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wednesday 2 March 2022
DHB culture blasted Over the past three months, 17 current and former staff members from six different departments of Nelson Marlborough Health have spoken to Nelson Weekly alleging a culture of bullying and poor working conditions. Jonty Dine reports.
She was good at her job, she’d been doing it for ten years and enjoyed the satisfaction it gave her – she was helping people. But she says a sustained bullying campaign by her manager at Nelson Marlborough Health left her broken, she lost confidence and was constantly on the verge of tears.
Her story is not unique. Nelson Weekly has conducted interviews with 17 current and former staff members of the DHB as well as one former board member. They say management do not deal with chronic understaffing or complaints of bullying. Of the 17 people, all have asked that their names are not printed
as they fear being targeted by senior management, and all but two spoke to us individually. All interviews were conducted face-to-face and recorded for accuracy. The people we spoke with are nurses, administration staff, doctors, support workers, surgeons and an anaesthetist. The PSA Union which represents
health workers say NMH has one of the worst procedures in dealing with bullying complaints its seen. Nelson Weekly reached out to Nelson Marlborough Health for an interview with its CEO Lexie O’Shea, that request was declined. She did send a written statement. “Bullies are not welcome at Nel-
son Marlborough Health. Complaints meeting the definition of bullying are investigated by a registered investigator and a panel reviews the report. The panel always includes union representation and can include external parties.”
see page 4
New bar defies Covid struggle SARA HOLLYMAN With hospitality struggling in the wake of Covid-19, one couple are defying odds by opening yet another branch of their hospitality business. Tattons is the newest bar in town, located above Mama Cod on Trafalgar Street. Owners Nick and Kymberly Widley, who run Mama Cod and Kismet, say it’s not so much opening a new bar, as repurposing space within an existing business. Nick likens the theme of the bar to ‘out of time’ with elements chosen from their favourite eras including 1920s and facets of a speakeasy.
see page 2
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