Evacuation flight from UAE to Karnataka: Efforts of KNRI president Praveen Shetty pays off

Mangaluru, Mar 21: Southern Railway has cancelled some more trains in view of poor patronage due to restrictions in place to prevent the spread of COVID-19.

Train No.16565 Yesvantpur-Mangaluru Central Weekly Express has been cancelled on March 22 and March 29.

Train No.16566 Mangaluru Central-Yesvantpur Weekly Express will not run on March 23 and March 30.

Train No.10215 Madgaon-Ernakulam Weekly Superfast Express will not be operated on March 22 and March 29.

Train No. 10216 Ernakulam-Madgaon Weekly Superfast Express will not run on March 23 and March 30.

Train No.16355 Kochuveli-Mangaluru Junction Antyodaya Express, scheduled to leave Kochuveli on March 21, 26 and on March 28 stands cancelled.

Train No.16356 Mangaluru Junction-Kochuveli Antyodaya Express, scheduled to leave Mangaluru Junction on March 22, 27 and March 29 will not be operated, a Southern Railway release said.

Hubballi–KSR Bengaluru–Hubballi Janashatabdi (Daily) Express (12079/12080), Mysuru–Yelahanka–Mysuru Malgudi (Daily Express)

(16023/16024), Yeshwantpur–Pandharpur–Yeshwantpur (Weekly) Express (16541/16542), Mysuru–KSR Bengaluru–Mysuru Rajyarani Express

(16557/16558), Shivamogga–Yeshwantpur –Shivamogga Express Special (06539/06540), Mysuru–Renigunta–Mysuru Weekly Express

(11065/11066), Mysuru–Sainagar Shirdi–Mysuru Weekly Express (16217/16218), Yeshwantpur–Mangaluru–Yeshwantpur Weekly Express (16565/16566), and Belagavi–Mysuru Vishwamanava (Daily) Express (17326).

Mysuru–Belagavi Vishwamanava (Daily) Express (17325) has been cancelled till April 1.

The services of Train No.16023/16024 Mysuru-Yelahanka-Mysuru Malgudi Express has been cancelled from March 20 to March 31.

Similarly, Train No.16557/16558 Mysuru-KSR Bengaluru-Mysuru Rajya Rani Express will not ply from March 20 to March 31, according to a railway release.

Train No. 17325 Belagavi-Mysuru Vishwamanava Express will not operate from March 21 to April 1 and the corresponding service of Train No.17326 from Mysuru to Belagavi will remain cancelled from March 20 to March 31.

The authorities have also cancelled the service of Train No.11065 Mysuru to Renigunta weekly express which was to operate on March 20 and March 27 and the corresponding service from Renigunta to Mysuru on March 21 and March 28.

Likewise, Train No.16217 Mysuru to Sainagar Shirdi weekly express will not operate on March 23 and March 30 and the journey in the return direction of Train No.16218 Sainagar Shirdi to Mysuru weekly express on March 24 and March 31 stands cancelled.

The railway authorities have cancelled the Hubballi-KSR Bengaluru-Hubballi Janshatabdi superfast express from March 20 to March 31 and the services of Train No.06539/06540 Yasvantpur- Shivamogga Town-Yasvantpur express for March 20, 24, 25, 26, 27 and March 31 stands cancelled.

The other trains cancelled for a limited period include Train No.16541 Yasvantpur to Pandharpur weekly express for its journey commencing on March 19 and 26 and the return journey on March 20 and 27.

Shimoga, May 10: Karnataka Chief Minister B S Yediyurappa was all praise for a nine-month pregnant nurse, who is still attending to work at a Covid-dedicated hospital in the state, braving all odds in the wake of novel coronavirus pandemic.

Roopa, a resident of Gajanur, works at the Sri Jayachamarajendra Taluk Hospital in Tirthahalli.

The Chief Minister called the nurse up and admired her sense of duty after he came to know that she has been turning up at the hospital despite being in the advanced stage of pregnancy.

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."