Indians stuck in Saudi Arabia due to lockdown ought to know these things before returning home

Bengaluru, Jul 26: The government of Karnataka has urged the Muslims to celebrate Eid al-Adha in a simple manner and follow all guidelines amid mounting cases of covid-19.

The festival, also known as Bakrid, will be celebrated on July 31 in coastal districts of Karnataka and on August 1 in other parts of Karnataka. 

In an order, A B Ibrahim, secretary of the department of minority welfare, Hajj and Waqf has prohibited offering Eid prayers in open grounds (Eidgahs) in the wake of pandemic.

Eid prayers can be offered in mosques by following all the necessary precautionary measures including maintaining physical distance. The congregation should not exceed 50 worshippers. If they number exceeds, they should be divided into three groups. 

However, except for mosques, no other places should be used for offering congregational prayer. 

Besides, all those who attend Eid prayers at mosque should compulsorily wear face masks. Entry is banned for people who are above the age of 60 years and below the age of 10. At least six feet distance needs to be maintained while offering prayer.

Thermal scanning needs to be done before entering the mosque. Hands need to be washed in soap or sanitizer. No one should touch the holy books in the mosque. Hand shaking and embracing to greet will also not be allowed. If any strangers are seen, their movement should be monitored.

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."