Mangaluru: Sri Ramananda Swamiji of Kolya mutt no more

Bengaluru, May 7: Fear and anxiety gripped migrant workers who lined up at police stations in the city on Wednesday to register for train services without knowing that the state government had cancelled the train facility.

Senior officials in South Western Railway said they were ready to run special trains for migrant workers. On Tuesday evening, the state government decided to withdraw the requests made for 13 such trains to north India after realtors said they need the labourers here.

Migrants continued to stream into the railway station at Majestic, Bangalore International Exhibition Centre and even the bus station hoping for some travel arrangement. Many who were aware of the government web portal, stood in front of the BBMP ward office or police stations for enrolment.

In Varthur, over 100 migrants stood in front of the police station and sought to know what happened to the forms they had submitted four days ago. "We first went to the BBMP office and were shooed away by an official who directed us to go to the police station. We want to go home and demanded that the police help us. There was no response first. Then they came out and beat us," said Pintu Kumar from Mohanpur of Bhagalpur district in Bihar.

Though a video clip accidentally shot by Kumar showed two police personnel charging the cane at them, a police officer from the Varthur station, however, disputed the claim. "The video doesn’t show the cane landing on any person. We were beating the seat and tyre of two-wheelers to send the migrants away," he said.

At Mahadevapura, the workers came in groups and submitted the forms at the police station.

At the railway station in Majestic, a group of labourers from Bihar, Uttar Pradesh and Jharkhand had walked from several areas in south Bengaluru only to be told that there is no train. Mahendra, a labourer from Jharkhand, said they received 5 kg rice and nothing else in the last 45 days. "Now, I don’t want food. I don’t want the job or money. I can't get stuck here. I want to go home,” he said.

'Restore dignity'

Activists and leaders wrote an open letter to Chief Minister B S Yediyurappa questioning the decision to cancel trains without consulting labourers and protesting the violation of their fundamental rights.

The letter had support of 522 organisations and individuals, including Dalit rights organisations and trade unions. It urged the government to restore the dignity of the migrant workers. "We demand recognition of the autonomy and dignity of the migrant workers to decide their travel plans. No one should be forced either to stay back or to return to their home states," it said.

Karwar, Feb 9: It has now come to the knowledge that a Karwar youth identified as Abhishek (26) who is on board a cruise ship that was turned away at a Japan port has reached out for help. The vessel was carrying coronavirus infected tourists onboard.

On Friday, Japan had reported 41 confirmed cases in the vessel which is currently docked at Daikoku Pier Cruise Terminal in Yokohama, Tokyo. Abhishek works as a steward in Diamond Princess ship owned by Carnival Corporation & plc. The reports say that he is not infected by the virus. Around 3,700 people have been confined aboard the ship. The total number of Indian nationals is not yet confirmed.

Abhishek who hails from Canara Bank colony in Karwar in Karnataka on Saturday morning through a video call appealed to the Indian government to evacuate him from the ship and deport to India, while the company, where he works, has said the Indian Embassy in Japan is in continuous contact with the concerned authorities in Japan

Abhishek in his call to parents said “I am scared of the ship as the people are quarantined and the ship is isolated. Please contact government officials to evacuate me from the ship and deport me to India.”

Father of Abhishek, Balakrishna B talking to ToI said the Karwar district administration and the company he is working with have asked not to panic. The deputy commissioner (DC) of Karwar said Japan is performing normal procedures to contain the spread of the deadly virus which killed over 600 people across the world.

Indian embassy in Japan in its statement mailed to the parent of Abhishek said “As you are aware that the Diamond Princess cruise ship is presently under quarantine for a period of 14 days from Feb 5 due to positively tested cases of coronavirus onboard. All passengers and crew members on board have to follow the health and safety regulations put in place by the Japanese ministry of health, labour and welfare”

The embassy official, Anil K Kalra further said the office is in constant touch with the Japanese authorities who have assured that all passengers and the crew members of the ship are being taken care of and kept under health monitoring and there is no cause to worry. The official said “we are trying to reach out to all Indian nationals onboard to know about their well being and assure all possible help at this difficult juncture.

DC of Karwar, Harish Kumar K urged the parents not to panic and his office has sent a letter to state the government that will be forwarded to the ministry of external affairs. Japan is doing standard operating procedures to contain the virus and as of now, Abhishek is secure and safe.

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."