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India on Sunday witnessed annual solar eclipse or 'surya grahan' 2020, the third eclipse even for this year after first two lunar eclipses took place in January and June and the last annual solar eclipse of this decade.

The solar eclipse started from around 9 a.m. across the Indian map as the Sun, the Moon, and the Earth came in a straight line, and the country witnessed the 'deepest' annular solar eclipse in over a century.

Astrologers said it a fourth super rare hybrid eclipse which is a mix between an annular and total solar eclipse.

Areas like Hyderabad, Chennai, Bhubaneshwar, Kolkata, Lucknow, Mumbai, Delhi, Patna, Shillong and more witnessed a partial phase of the annular solar eclipse from 9 a.m.

In the eclipse, the distance of the Moon and Earth will be larger than usual which means the moon will not be able to cover up the sun fully and will leave out the borders of the sun - giving an appearance of a "Ring of Fire".

Press Information Bureau in a tweet informed that it is the last annular solar eclipse in India of this decade.

People can catch glimpse of the partially covered sun between 10 a.m. and 2.28 p.m. as per the time differing as locations in India. The eclipse will continue for over three hours covering 84 per cent Sun.

There are three types of solar eclipses - total, partial, and annular.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."