BJP using Siddaganga seer for political gains by promising Bharat Ratna: Mate Mahadevi

Bengaluru, May 3: Karnataka Chief Minister BS Yediyurappa on Sunday said that his government has allowed labourers to travel to their hometowns in the state on KSRTC buses free of charge for three days starting on Sunday.

"Labourers have been allowed to travel in KSRTC buses free of charge from the district centres and capital Bengaluru to their hometowns in Karnataka for three days from today," Yediyurappa said.

"The government will bear the cost of travel. The concern is that a large number of labourers should not assemble at any bus stop," he added.

The Ministry of Home Affairs (MHA) on May 1, issued an order to extend the ongoing lockdown by two more weeks from May 4 and also allowed the movement of migrant workers, tourists, students and other persons stranded at different places, by special trains.

Shivamogga, Jun 13: Senior BJP leader and Karnataka Minister for Rural Development and Panchayat Raj, K S Eshwarappa on Saturday opined that during the selection of candidates to the legislative council, the party needs to take into consideration those who helped the party in formation of government in the State.

Speaking to media persons on the sideline of a programme here, he said the party high command would give another surprise while issuing tickets during the MLC election.

Mr Eshwrappa said that party high command will take a call on selecting candidates, but priority should be given to the leader who won on Congress and Janata Dal and then jumped to BJP which helped to form govt under the leadership of B S Yediyurappa.

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."