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Mangaluru / Dammam, July 14: As many as 180 NRIs from Karnataka who were stranded in Saudi Arabia amid Covid 19 crisis today reached their home country by a flight charted by a Jubail based company KMT.

The Indigo flight carrying 174 adult passengers and 6 infants took off from King Fahad Airport, Dammam at 6:30 a.m. and landed at Mangaluru International Airport at 1:30 p.m.

Pregnant women, people with serious ailments and those who lost jobs are among the passengers. KMT has provided free ticket for some of the passengers who were in dire need of support.

KMT is a company which is head quartered in Jubail, Saudi Arabia was formed by natives of Addoor, Dakshin Kannada -  Shoukath, Abdul Razaq, Siddique and Abdul Rahman.

The CEO of KMT, Mr. Abdul Razaq has thanked Dr. Arathi Krishna, former president of KNRI Forum for her support to KMT in chartering flight.

He has also has expressed his gratitude to D.K district administration, director of SACO  company Mr. Althaf Ullal and KMT operation Manager Mr. Sadiq Ahmed and his team for their cooperation.

Bengaluru, Mar 21: The news and public relations department, the Indian Red Cross Society and the Karnataka State Labour Studies Institute have invited volunteers for the programme to provide real-time information to people to avoid spreading rumours and misinformation about coronavirus.

This is an opportunity to join hands with the Karnataka government and fight coronavirus. These volunteers will be known as the "Corona Warriors", who will be entrusted with the job of monitoring social media sites to check rumours that are being spread across all taluks in the state. They will also take steps to provide proper information.

Applications are already being shared online and registered volunteers will be provided with appropriate training, security kits and identification cards at all district offices of the Department of Information and Public Relations.

At least four volunteers will work in four shifts per day in each taluk of the state. There are about 120 volunteers in Bengaluru city and about 3,000 Corona Warriors are expected to register from across the state. Over 400 volunteers have registered via online application on the first day.

Fifteen people have tested positive for COVID-19 in the state, said Karnataka Health Minister B Sriramulu on Friday.

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."