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Bengaluru, Apr 8: Till date 181 COVID-19 positive cases have been confirmed in Karnataka including five deaths and 28 discharges, said State Government on Wednesday.

Six new positive cases have been reported from April 7, 5:00 PM to April 8, 12:00 noon, informed Karnataka Government in a bulletin.

Out of the six fresh cases one has been reported from Uttarakannada, two from Kalburgi, one from Mandya, one from Chikkaballapur and one from BBMP Bengaluru.

"In view of breaking the chain and containment of COVID-19, Karnataka State Board of Auqaf, Bengaluru has directed to all the managements not to allow any congregational prayers in the Masajid and the managements of the Qabrasthans (Muslim graveyards) / Darghas throughout the state and to suspend the visit of public on the occasion of SHAB-EBARAT on thursday, April 9," said State Government in its bulletin.

No public shall be allowed to perform religious rituals in the Qabrasthans/Darghas and all the gates of Qabrasthans/Darghas shall be kept closed.

All managements of Qabrasthans/Darghas shall take necessary action on the above directions and all Waqf officers, District Waqf Advisory Committee in state shall adhere to the orders and directed to circulate the same and to ensure the order is followed scrupulously, the State Government added.

India's tally of positive COVID-19 cases stands at 5,194, said the Ministry of Health and Family Welfare on Wednesday.

Out of the 5194 cases, 4,643 are reported to be active while 401 people have recovered or have been discharged and one has migrated. The death toll stands at 149.

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."