On May 31, Admiral Karambir Singh took charge as the 24th Indian Navy Chief. Just days after assuming the post, Admiral Singh has issued several guidelines for doing away with ceremonial practices ‘for optimal utilisation of resources and manpower’.
He has also stressed about having the same standard of food, drinks and cutlery to be used across the ranks of Navy personnel during official functions.
Guidelines Issued By New Navy Chief
The official communication said, “As a modern fighting force, it is important that we imbibe contemporary, social and ceremonial practices towards optimal utilisation of manpower and resources.” As per reports, the guidelines issued will be implemented with immediate effect.
These guidelines are aimed at wiping out the VIP culture in the forces. The directive asks doing away with ‘unnecessary ostentation’ during official functions and visits of high-ranking officers. This includes the practice of lining up of naval officers’ families whenever a senior official or a dignitary visits, showering of petals and gifting of bouquets. Along with stressing that women and children must not line up to receive or see off dignitaries, he said that Ladies should remain seated except when the President of India or a Governor enters the event, said The Times of India report.
Instructions have also been issued to minimise the strength of staff accompanying staff during an official visit and to do away with the deployment of sailors to open doors and acting as signposts to give directions to guests.
Deeming it unnecessary, the Navy Chief has asked that full designation of officers with their decorations need not be repeatedly mentioned in speeches. Cheering and clapping after personnel makes his point or use of carpets and flowerpots in functions, especially those conducted on board warships are discouraged.
The apparent difference in treatment meted out to different ranks of defence personnel has often been viewed critically. The new Navy chief has said that the juniors are expected to be ‘disciplined and respectful but not subservient’. The same standard of food, drinks and cutlery should be followed for all ranks at official functions. “Refreshments and meals to be simple and devoid of ostentation.”
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