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Bengaluru, May 18: Karnataka education minister S Suresh Kumar on Monday announced the SSLC examination dates. Earlier, Karnataka SSLC examinations were to be held between March 27 and April 9, 2020, but had to be postponed due to the outbreak of Covid-19 pandemic and the subsequent lockdown.

The minister announced that Karnataka Secondary Education Examination Board (KSEEB) will conduct SSLC examination between June 25 to July 4 and the PUC exam for English paper will be held on June, 18, 2020.

"Examinations for Secondary School Leaving Certificate (SSLC) will be conducted between June 25 and July 4 in Karnataka. Exams for English paper of Pre-University Course (PUC) will he held on June 18: Karnataka Education Minister S Suresh Kumar," ANI tweeted.

The minister for primary and secondary education had held a meeting with the department officials to discuss the feasibility of conducting the exam.

Modalities of conducting the examination in the current situation of the COVID 19 pandemic while taking care of interests of students is of paramount importance, S Suresh Kumar said adding these issues have been kept in mind while finalising the schedule.

With inter-state and inter-district mobility a major issue with public transport not available and also due to 14-day institutional quarantine norms, the minister had told TOI that an idea has been introduced to allow students appear for the examination in the district where they presently are than at their designated examination centre.

Bengaluru, Jun 28: Criminal cases will be lodged against people for not adhering to the COVID-19 protocol in the city, said a top police official on Sunday.

"Deputy Commissioners of Police (DCPs) and BBMP (officials) are on the streets to enforce wearing of mask and social distancing. Warnings now, criminal cases will follow," said Police Commissioner Bhaskar Rao.

He exhorted people to insist on everybody wearing a mask and maintaining social distance.

"Urge every Bengalurean to enforce mask enforcement and social distancing. If people argue, call 100. We are ready to respond to your calls," said Rao.

Assuring the city residents, he said one should not worry about others being high and mighty while making sure everybody follows the Covid precautions.

"Don't bother about high and mighty factor, whosoever it is, just tell people around you to wear mask and not hanging around neck," said the Commissioner.

On Saturday, DCP Rohini Katoch Sepat conducted a special drive to ensure everybody is following the Covid rules.

"Conducted a special drive along with BBMP marshals, imposed fine for not wearing mask and social distancing," said Sepat.

The senior police officer had also sealed down some shops for not conforming to the social distancing directions.

Sepat personally made announcements through a megaphone, spoke to shopkeepers, pedestrians and walked the streets in enforcing the rules.

Similarly, Rao also warned commercial establishments of raids and legal action in the event of Covid rules violation.

"Shops, malls, banks, hotels, offices and establishments. All of you are already aware of precautions to be taken. If you do not implement mask wearing and ensure safe distance, city police will raid and initiate legal action," asserted Rao.

On Friday, Bengaluru North DCP Shashi Kumar closed down some shops which did not follow Covid rules and rewarded some shopkeepers who adhered to them with roses.

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."