Kuwait: ‘Diwali Dhamaka – 2019’ marks 10th anniversary of Dhoom Dance Group

Mangaluru, Apr 1: The rush for purchase of essential commodities has eased in several places in Dakshina Kannada with the relaxation of lockdown from Wednesday between 7 am and 12 noon by the district administration. However, a few markets in Mangaluru still had queues in front of vegetable shops on Wednesday.

Vegetable shops and markets in Mallikatte, Kadri, Bejai-Kapikad, Urwastore, Mannagudda and Carstreet areas were crowded with people violating social distancing norms due to the coronavirus crisis.

To avoid swelling of crowds at Central Market in Mangaluru, the market was opened only for wholesalers to collect vegetables. The entry of public to Central Market was prohibited.

MCC Commissioner Ajith Kumar Hegde Shanady said that retail sale is prohibited at Central Market.

The Surathkal market too has been closed from April and traders from the market are allowed to sell essential commodities at alternative locations from 7 am to 12 noon.

Bengaluru, Jun 24: Karnataka Chief Minister BS Yediyurappa was all praise for a sixth standard student from Kallianpur in Udupi district for joining the fight against COVID-19 by stitching Face Masks with one hand for SSLC students writing examination beginning from Thursday.

Mr Yediyurappa took to Twitter and wrote, “Proud of this young COVID warrior Sindhuri. Her smile as she stitches that mask inspires all of us to go beyond our limitation and strengthens us to fight this battle together. God bless you!”

Sindhuri, daughter of Sudhir and Renuka is currently studying in the sixth standard in Mount Rosary school and Bulbul in Scouts and Guides as well.

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."