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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."

Bengaluru, Mar 23: In the wake of the shutdown in several districts of the state to control the COVID-19 spread, Karnataka government on Monday said food would be provided free of cost through Indira Canteen for the poor who depend on daily wages for their livelihood.

The state-sponsored subsidised 'Indira Canteens' as of now serves breakfast at Rs 5 and lunch and dinner at a cost of Rs 10.

"In the interest of the poor, it has been decided to serve free food for poor. Through Indira Canteen, free food will be served for the entire day for the poor," Yediyurappa told reporters.

The Karnataka government has already announced shutdown of all commercial activities, barring essential services, in nine districts where COVID-19 cases have been reported till March 31.

They are: Bengaluru city, Bengaluru Rural, Mangaluru, Mysuru, Kalaburagi, Dharwad, Chikkaballapura, Kodagu and Belagavi.

Bengaluru, Jul 22: A 54-year-old man committed suicide at his home, after he learned that he was tested positive for Covid-19, at Devasandra, in Sadashivanagar.

The deceased, Shivamahadeva, ran a cot shop in Yeshwantpur along with his brother. The police said that he was single and was living with his elder brother and his family.

In another incident, a 50-year-old man, committed suicide fearing Covid-19 and the stigma related to the illness.

The deceased has been identified as Nagaraju, a resident of Doddaballapura and a native of Hesaraghatta, and his body was found at the Hesaraghatta lake.

The police said that during the investigation it was found that the neighbours had accused Nagaraju of spreading the infection.