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Mangaluru, May 6: The Karnataka NRI Forum - UAE has collected the details of those seeking to return to Karnataka amidst coronavirus lockdown.

Of these, 121 of these expats are pregnant women, 27 are senior citizens, 157 are in urgent medical need, 522 are unemployed, 377 are in the UAE on visit visa, 109 are in the UAE on expired residency visa, 30 are students and 566 others.

On Tuesday, May 5, the Government of India released a list of flight schedules for the repatriation of Indians who are stranded abroad. "...sadly we do not see any flights going from UAE to Karnataka," the KNRI said in a letter to Union Minister of Chemicals and Fertilizers D V Sadananda Gowda, who is also a Kannadiga.

"We, Dubai Anivasi Kannadigaru and KNRI have collected the information of those who are in dire condition and would like to travel immediately. We would like to bring to your attention that in this list there are pregnant women and senior citizens who are in critical conditions and are waiting to travel," the KNRI wrote, urging the Union Minister to start at least one flight to Mangaluru as the majority are from this coastal city and not from Bengaluru.

Additionally, in order to help these struggling Kannadigas, the KNRI has notified the Government of India and Government of Karnataka several times through letters and conference calls, along with the Kannadiga's helpline, UAE.

With the help of likeminded businessmen and professionals, the KNRI Forum and Dubai Anivasi Kannadigaru have opened a helpline called "Kannadigas Helpline" through which they have received around 2,500 requests for food, medical, legal and other assistance.

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."

Bengaluru, Jun 5: With the easing of COVID-19 lockdown norms under unlock 1.0, the Karnataka government on Thursday permitted state transport buses to operate even during the night curfew hours 9 pm to5 am.

Autos, taxis and cabs have also been given permission to operate during these hours for picking commuting passengers from pickup points or bus stands.

Chief Secretary T M Vijay Bhaskar in an order said, state transport corporations (BMTC, KSRTC, NEKRTC and NWKRTC) buses have been allowed to operate during night curfew hours from 9 pm to 5 am.

On the basis of their bus tickets, passengers would be allowed to commute to bus stand or from there to home, in accordance with the COVID-19 control measures, SOPs and other guidelines, it said.

Further, during the curfew hours autos, taxis and cabs have been given permission to pick commuters from pickup points or bus stands, it added.

Earlier, the government had revised the night curfew time from the previous 7 pm-7 am to 9 pm-5 am, and said the movement of individuals shall remain strictly prohibited between 9 pm and 5 am throughout the state, except for essential activities.

The government has also said that jungle lodges and resorts, also private organisations providing similar facilities, along with activities they provide like safari, trekking among others would be permitted from June 8, in compliance with the guidelines and SOP issued and following the social distancing norms.