Mangaluru | Swamiji, six others booked for allegedly raping, cheating actress

Jeddah, Jul 9: Karnataka NRI Forum Jeddah, a registered charitable organization under Government of Karnataka & Indian Consulate Jeddah - Saudi Arabia, helping the Kannadigas overseas and in Karnataka state as well, has initiated played its role in helping stranded Kannadigas to travel back to home under Vande Bharath Mission. 

The first flight which was departed to Bengaluru from Jeddah through this mission had 155 passengers. The forum had helped hundreds ofstranded Kannadigas in reaching their destinations with majority passengers were on emergency medical issues and pregnant women.  Still hundreds of Kannadigas are looking ahead for the help to fly back.

Now, the forum has organized two separate charter flights with Spice jet for Mangaluru (IXE)on16TH July 2020 & for Bengaluru (BLR) on18TH July 2020 from Jeddah (JED) airport respectively, with the support of Indian Consulate Jeddah and the Karnataka State Government.

As the huge demands from Kannadigas having very limited seats availability, the passengers (from Karnataka Only) can book and confirm their tickets by submitting their booking data under the link given below. Priority will be given to passengers with critical needs. 

https://forms.gle/BGvFFXoNSxVmrpRh9

Note: The passengers already booked tickets with KARNATAKA NRI FORUM JEDDAH shall not reapply, you will be receiving emails / calls from the Forum shortly.

For further information you can send emails to [email protected] or by calling to below given numbers.

Mohammed Mansoor (President): +966 50459 4752
Shaikh Saoud (Chief Coordinator): +966 55978 3092

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."