"However during the initial days of COVID I preferred to drive myself to work. Seeing barren roads during office hours was haunting, however post the first few rides you get used to accepting it," he says.
Vijayasarathy started work around July, post the severe lockdowns and were one of the few offices open in their building. "Entering hallowed pathways and empty elevators was quite an experience. Initially we stayed at office for just two to three hours a day just to break the monotony of being at home and have some interpersonal interactions to feel normal. We have an active sporting culture at work however, this had to be put on a complete pause which was a dampener," he says.
Stay safe Standard protocols of wearing masks and constant sanitisation are adopted. "Further we have encouraged our team to have to sukku coffee (dried ginger without caffeine), tulsi and hot-water, atleast twice during their stay at work. This apart, members from hotspot areas, those with older parents at home are encouraged to work from home," he says.
Though their offices were shut, they all were working from home and post the initial few days, they actually got adept at being home. "The initial days were a bit different, in the sense, getting back to a routine, even getting to wear formals was unusual, but eventually yes, we got back to our routine with ease," he says.
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Except for the first few weeks of adaptation, Vijayasarathy feels the present sense of flexibility has been a boon in disguise. "Getting our IT systems in place, re-allinging our client conversations digitally, ensuring connectivity and equipment for our staff at their homes and more importantly getting them to stay motivated during these uncertain times were some of the challenges. Further, financially we had challenges, with revenues completely drying up for nearly four months in a row, however we did not cut salaries or retrench staff," he says.
Work wise At present the company has about 50-60 per cent of their team work from home while the rest come to office on a need-to basis. "Beyond a point, working from home, I personally feel, is a lot more demanding and strenuous than office," he says.
Styles of working differ so theres no specific advice Vijayasarathy can share in this regard. "However, the first step to normalcy requires some amount of courage as psychologically we are used to working from home and the fear of carrying the virus especially when we have elders at home need to be overcome. Once that barrier is broken its surprisingly fast to get back to routine," he says.
Relief with indifference is how Vijayasarathy describes his return to the office.
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"After the lockdowns, getting back to office was more like getting oxygen back however given the empty corridors, barren roads and locked neighbours there was an uneasy calm for the initial few days," he ends.
Lockdown Skills: Swati Piramal Learnt The Science Behind Making Gelato, Vikas Khanna Mastered Art Of Food Photography
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Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.
The three months of the coronavirus-induced lockdown were a productive time for India’s top business leaders, who’ve ventured outside their comfort zones to learn new skills.
Here are the top bosses, in their own words, talking about what they’ve mastered.
Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.The three months of the coronavirus-induced lockdown were a productive time for India’s top busine..
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Yash Dongre Business head at House of Anita Dongre
“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking took centrestage. Benaisha makes the best chocolate mousse cake. It’s made with dates, almond flour and coconut milk — it’s a huge hit. I find baking therapeutic. It’s a precise activity where the outcome is as perfect as the work that goes into it. If you follow the instructions, the end result is good. I love that.”
Yash Dongre Business head at House of Anita Dongre“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking to..
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Radhika Ghai, Co-founder, ShopClues
“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the time and leisure to introspect, about things left behind and the invaluable lessons I’ve learnt. It’s been great to purge myself of the mental and physical baggage I’d been carrying.”
Radhika Ghai, Co-founder, ShopClues“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the tim..
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Suresh Rajan Founder, LCR Capital Partners
“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a productive and necessary evil.”
Suresh Rajan Founder, LCR Capital Partners“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a pr..
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Dr Swati Piramal, Vice-chairman, Piramal Enterprises
“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise and depends on titration of flavours.”
Dr Swati Piramal, Vice-chairman, Piramal Enterprises“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise..
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Kamal Nandi Business head, Godrej Appliances
“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a foodie and love trying out new cuisines wherever I go. But with the lockdown, since travelling and exploring other cuisines weren’t possible, I found an alternative: Cooking.”
Kamal Nandi Business head, Godrej Appliances“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a..
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Vikas Khanna, Chef
“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Vikas Khanna, Chef“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM
“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my family, and nobody wants to have any other bread now.”
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my fa..