Mangaluru: NaMo Naresh remanded in 3-day police custody

Bengaluru, May 20: Karnataka State Road Transport Corporation (KSRTC) had to confront an unprecedented situation as there was a commotion at bus stands in various parts of the state due to the mad rush of passengers.

Deputy Chief Minister Laxman Savadi, who is in charge of the transport department, admitted that there were some shortcomings in the arrangements. He, however, was confident that things would improve from Wednesday.

As against the dearth of passengers in the bus stands in Bengaluru a day ago, Wednesday witnessed an overwhelming crowd blaming BMTC authorities for not providing enough buses for all the destinations on time.

Some of the employees who were asked to report to duty before certain time were facing difficulty in reaching the office in the absence of bus despite having daily pass and arriving at the stand well in advance.

Authorities were finding it difficult to convince the public as a bus could ferry only 35 passengers at a time which was way less than the demand.

Bengaluru, Jul 4: With the increasing number of COVID-19 cases in Bengaluru, the state government has decided to impose a total lockdown in Bruhat Bengaluru Mahanagara Palike (BBMP) limits.

The lockdown will start from 8 pm today till 5 am on Monday. The sale of essential items will only be allowed during the total lockdown.

"Complete lockdown to be imposed from 8 pm today till 5 am on Monday in Bruhat Bengaluru Mahanagara Palike (BBMP) limits, as per instructions by Karnataka Chief Minister BS Yediyurappa in view of COVID-19," BBMP Commissioner Anil Kumar said on Saturday.

"Sale of essential items will be allowed during the lockdown, including meat shops. Police action will be taken against people found roaming outside unnecessarily," he said.

With the number of cases increasing by 994 in the last 24 hours, the total of cases in the city now stands at 7,713. Of these, 6,297 are active cases.

So far, Karnataka has 19,710 cases with 293 deaths. While 8,805 people have recovered from the deadly virus.

At the national level, the total number of cases have now surged to 6, 48,315 out of which 3, 94,227 patients have recorded, while 18,655 have lost their lives.

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."