‘Mithun Rai is the best; deity warned me in my dream’: Poojary’s U-turn after a sound sleep

Bengaluru, Jun 30: To instill confidence among its commuters, the Karnataka State Road Transport Corporation (KSRTC) has decided to put stamp on hand of all passengers before they are allowed to board the buses.

In a statement issued here on Tuesday, The decision was taken in the wake of a sudden jump in the number of COVID-19 cases reported from Bengaluru.

The round stamp is, however, different from 'home-quarantine' stamp applied to infected and they were not allowed to travel. Officials said that the measure is aimed at reassuring passengers that those travelling with them do not have symptoms. The left hand will be stamped with an ink which can be washed away by the time they reach home.

Mangaluru, Jul 24: Parents in Dakshina Kannada are urging the educational institutions to reduce fees at least by 75% as most of the infrastructure and resources are not being utilized due to online classes. 

“School campuses are now closed. Why we have to pay such a heavy fee when our children are not availing the facilities offered on campus?” asks a Sapna (name changed), a parent, whose two daughters study at a prestigious private school in Mangaluru.  

Even though some schools considered as small players have reduced fees, most of the “prestigious” institutions in the Mangaluru have so far refused to give any discount.

“Apart from paying school fees, now we have to invest in gadgets, internet connections and accessories required for online classes. School administration can use their infrastructure and facilities for other purposes as students are not utilizing them. Hence, they must give us maximum discount during this pandemic,” said another parent.  
 
On the other hand, many parents are facing a dire financial situation due to covid-19 lockdown – while some have suffered losses in their business some have lost their jobs.

Many parents have even approached the education department to ensure that they get a discount in fees from educational institutions, said Dakshina Kannada DDPI Malleswamy.

“We cannot do anything since a government circular has asked educational institutions not to hike fees, which they have not done, and reduce fees if possible, which will never happen. The department is acting against only those schools that forcefully collect fees,” the DDPI 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."