SriLankan launches newly designed cabin crew
Soaring to higher planes with new look
Adding glamour to the Sri Lankan
features and the hospitable smile SriLankan Airlines has
painted a new look to its staff. Read on the the stories
behind the new colourful outlook
With colourful personalities and warm smiles, clad in trademark
peacock-embellished Kandyan saris the charming women stand at the
entrance to the aircraft. Bringing their palms together in graceful
moves they greet visitors on board with a heartfelt Ayubowan wishing
them long life and inviting them for a pleasant stay basking in their
Picture by Saman Sri Wedage
Though the warmth has by no means differed the outlook of these young
men and women took on a new wave of change as SriLankan Airlines
introduced an exhilarating journey for its ground and cabin crew
The airline had retained its iconic logo, the monera or the peacock.
Soft hues of sea blue merged with the hued motifs of the peacock feather
in electric orange mottled with dark, light blue and white add a fresh
charm, modern appeal and contemporary ambience to the oriental Kandyan
"It is after almost 30 years that the uniform takes on a new look.
The old attire with its greenish tinge had done immense service to the
airline in representing what SriLankan is all about. Since the country
has undergone a dramatic change we felt that we too should take on a
novel approach. We have given the whole industry a facelift and one
aspect of this change is the uniform," SriLankan Airlines Inflight
Service Manager Senaka Bandaranayake noted.
The bluish tint in the uniform represents not only the beautiful
colour pallet from the peacock but the sky element emphasizing SriLankan
Airlines' correlation to the sky along with the sea that surrounds our
beautiful island. The flight stewards will sport dark blue pin striped
jackets coupled with sky blue or white shirts and gray pants. A range of
ties with peacock feather motifs had been introduced keeping the
airline's emblem in mind.
The uniforms were designed by a group of indigenous designers of the
Oriental Design Centre in Mattegoda. It took around one and a half years
for them to finalize the designs through discussions with a committee of
six members from the airline and the guidance of the senior management.
"Graduates from Moratuwa University, some of them trained at local
and international design schools designed the uniforms. Manufacturing is
done locally though the printing process f the saris takes place in
India. We do not have the technological facilities to break off the
border print with a pallu. The Kandyan sari comprises three pieces: the
skirt, blouse and the pota. Instead of the hooks in the blouse we have
introduced a zip, something unique. Instead of underskirts they will
wear leggings. This will enable them to move quickly in emergency
flight stewardesses :
* A crew member will be allowed to wear a maximum of two rings of
simple design and average size.
* Tattoos should not be visible
* The pleat of the sari should not be pinned or machine stitched but
hand sewn and ironed, and slightly starched, ensuring that it does not
'open' after some time
* The Name Tag should be worn on the left side. The Child Care Badge
should be worn beneath the name tag.
* Contact Lenses (if required) must be of the wearer's natural eye
colour or clear.
* Uniforms, shoes, coat carrier, cabin bag, suitcase and vanity pouch
provided by the company should be used.
They will be encouraged to wear silver jewellery instead of gold to
compliment the colours of the uniform. Magnets will fix the name tags
onto the garments instead of pins," said Bandaranayake.
Keeping with the theme of the peacock, he also added that the airport
staff and the ticket office staff's uniform print will represent the
abstract version of the peacock feather.
Apart from the uniform changes, services and menus have been
"We have introduced local dishes like Vandu Aappa, wood apple
desserts, Pol Roti pizzas wrap-filled with seeni sambol or devilled
chicken and Varaka (jackfruit) cheesecake to the cuisine on board our
flights," he explained.
Nearly 139 flights take off every week with 12 cabin crew on board a
wide body Airbus 330/ 340 and six in a narrow body A320. Around 640
cabin crew members make up the department.
Speaking about the nature of the job, Bandaranayake stated that
though many think being a member of the cabin crew is an easy and
glamorous task it is actually quite a tough responsibility. Recruits are
trained for three months and have to obtain 90 percent of the cut-off
marks or more. Their certificate to operate on board an aircraft as a
crew member is renewed each year through the verification of knowledge
on emergency procedures and drills.
Though the uniform had been launched, the roll out would only take
place in April.
"There is a lot of excitement as they eagerly await to try on their
new look. This had been a long anticipated change. We expect a boost to
the morale of the staff and use it as a tool to reinforce change within
the Company and bring it across to the outside world," he concluded.
Spicy chicken cacciatore
* 1 tbsp oil
* 4 chicken leg portions, skin on
* 2 red peppers, deseeded and cut into strips
* 1 medium red chilli, deseeded and 2tsp of vinegar
* tomato sauce
* 1-2 handfuls black olives salt chopped flat leaf parsley, to serve
Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, oven proof
roasting pan that's big enough to fit the chicken in a single layer.
Season the chicken pieces all over, let the chicken cook for seven to 10
minutes on each side until well browned. Scoop out the chicken with a
slotted spoon and put to one side.
Add the peppers and chilli to the pan (there should still be plenty
of fat left in it) and cook for 10 minutes until soft and beginning to
brown at the edges. Pour away any excess fat, then pour in the wine and
stir well for one to two minutes as it bubbles up. Tip the tomato sauce
into the pan and stir again. Add a little water (up to 150ml) to achieve
a thick, pouring consistency. Nestle the chicken into the sauce and
scatter with the olives. Cover, bake for 30 minutes, then uncover and
cook for 15-20 minutes more to allow the chicken to crisp up. Spoon off
any fat that has risen to the surface.
Stretch your left leg forward as much as possible. Put the right knee
down as shown in the picture 1. Keep the fingers of both hands together.
Breathe well while looking forward.
Be in this posture for 10 seconds.
Lift the hands as shown in the picture 2.
Bend the hands slightly backwards. Picture 3
Push your chest forward. Lift your head and try to look at your hands
while pushing the hands backwards.
Benefits of this asana
This asana helps improve flexibility in the body. Enhances your
beauty and the shape.
Dissolves excess fat deposited around the waist while controlling the
bulging of the stomach.
A good exercise for the whole body.
Instructor: Roland Withanage (Dip. in Yoga - India)
Model: Rashmi Wijesinghe