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Bengaluru, May 5: Karnataka Chief Minister BS Yediyurappa on Tuesday said that the coronavirus situation in the state is "under control" as compared to several other states in the country.

He also hinted that soon the construction and industrial activities would be allowed in the state except in the red zones.

"Coronavirus situation in the state is under control as compared to other states. Due to this, travel of migrant workers was prohibited. Now, trade, construction and industrial activities need to restart, except in the red zones," he told reporters.

According to the Karnataka Health Department, the state has so far recorded 659 COVID-19 cases, including 324 discharged and 28 deaths.

Mangaluru, Mar 25: In the wake of coronavirus outbreak, Nalin Kumar Kateel, Member of Parliament today declared that the coastal city of Mangaluru will remain completely shut tomorrow, (March 26) onwards.

"Today the people were given time to go out of their houses to buy essentials today. But from tomorrow, this will not be allowed," the MP said. 

"We are discussing with officials of all departments about ways to manage the situation. Essential things and facilities people need, will be delivered at their doorsteps. We are sorting out how to deliver the items on behalf of the government and mode of delivery of items to apartment complexes," he said.

He said that a large number of patients from Kasaragod had come into the city yesterday. Hence, the district administration has taken a decision, he said.

"Under the present circumstances, the hospitals in the city would not be sufficient for our purpose. So the administration will not allow any vehicles including ambulances into the city. All the ambulances would be blocked from entering Dakshina Kannada district at Talapady border and sent back," he said.

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."