Bharat bandh evokes good response in Manglauru, Udupi

Bengaluru, May 25: With the reporting of 93 more fresh cases of COVID-19, the total number of pandemic cases were surged to 2182 in Karnataka on Monday.

According to official sources, highest number of new cases of COVID-19 pandemic, were reported from Udupi (32), Kalaburagi (16), Yadagiri (15), Bengaluru Urban (08), Dakshina Kannada (04) in the last 24-hours in the state.

The fresh cases were also reported form Mandya, Belagavi, Ramanagara, Vijayapura, Kolara, Ballari and Dharwada district.

Mangaluru, Jun 26: In a gut-wrenching incident, a pack of stray dogs attacked a herd of barking deer, also known as Indian muntjac at Dr Shivaram Karanth Biological Park at Pilikula on the outskirts of the city last night.

Dhama H Jayaprakash Bhandary, director of the biological park said: “Due to heavy rains a tree was uprooted damaging the compound wall of the park one day ago. Last night pack of stray dogs entered the park and attacked the barking deer. When the incident came to light, 10 barking deer had lost their lives and many others were injured.”

He said that five years ago they had rescued four barking deer that bred and multiplied to 40. “We had planned to release some of the barking deer to jungle and retain around a dozen in the park. Last night’s incident has shocked us,” he said, adding that the injured barking deer are being treated.

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."