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Bengaluru, May 19: Karnataka State Road Transport Corporation (KSRTC) has begun booking of tickets from May 18. Ticket counters have been opened after implementation of new guidelines for the fourth phase of COVID-19 nationwide lockdown.

People seeking to travel can book the tickets through KSRTC booking counters, authorised franchises booking counters and online, mobile booking, according to a release.

The advanced booking has started for Bengaluru-Shivamogga, Bengaluru-Mysuru, Bengaluru-Mangaluru routes, among others.

Bookings can be made upto 30 days in advance, as per the release.

Amid COVID-19, Bengaluru Metropolitan Transport Corporation has restricted the operation services of the bus between 7 AM to 7 PM, said the release.

Passengers are permitted to travel with social distancing measures while the transport corporation will follow the standard operating procedure issued by the Ministry of Home Affairs.

The MHA had issued updated guidelines after the implementation of the fourth phase of nationwide lockdown on May 17th.

Mangaluru, Apr 24: The last rites of the elderly woman who died of covid-19 yesterday was finally held in the wee hours of Friday amidst tight security at Kaikunje Hindu Rudra Bhoomi near BC Road bus stand in spite of severe opposition from the members of the own community.

The funeral was held as per the protocol for COVID-19 deaths, police said.

Prior to this hundreds of Hindus had staged a protest  last night in front of Pachanady Hindu Rudra Bhoomi near Vamanjoor following reports that the the 77-year-old coronavirus positive woman's mortal remains will be cremated there.

Mangaluru North MLA Bharat Shetty rushed to the spot and convinced the protesters that he will not allow the authorities to cremate the body at Pachanady. Hence, the authorities shifted the cremation venue, it is learnt. 

Meanwhile, many local residents staged protest at Pachanady against the cremation of the dead body of a coronavirus positive woman. Hence, additional police force was sent from Mangaluru to disperse the crowd and facilitate the last rite.

According to sources, initially the authorities had  planned to cremate body at Baddakatte Hindu Rudra Bhoomi near here native place in Bantwal. However, the locals and the community elders had forced the authorities to change the plan.

Such protests due to misconception about the spread of coronavirus had been witnessed in some other parts of the country, including in Chennai, and the governments have warned of action against those opposing cremation or burial of COVID-19 patients.

So far as many as 17 covid-19 postive cases have been reported in Dakshina Kannada including two deaths from same family from Bantwal's Kasba village.

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."