Let's not forget, 3 million Indian expats happily living in Saudi Arabia!

Bengaluru, Jun 25: Secondary School Leaving Certificate (SSLC) examinations commenced in Karnataka on Thursday amid relaxation of COVID-19 lockdown restrictions.

Schools in the state ensured that social distancing norms were followed and other precautionary measures taken at the examination centres. All the students underwent thermal screening at the centres and were provided hand sanitisers and masks.

"Today, 464 students are writing the exam. In every classroom, 20 students will be writing their papers. We have also arrangements two separate classrooms for those from containment zones and those who are unwell," said Sister Sagaimir, Principal, St. Joseph's Convent Girls High School.

"We have been working for the last two weeks to put everything in place for the examination Ensuring they maintain social distancing, wear a mask and sanitise," she added.

In other schools, arrangements at the designated centres were inspected before the exams began.

Yesterday, Medical Education Minister Dr K Sudhakar held a video conference with senior officials to review the preparedness for safely conducting the SSLC examinations scheduled on June 25.

"8,48,203 students will appear for the SSLC examination starting tomorrow in 2,879 centres across the state. All the guidelines issues by state government must be followed strictly" Sudhakar said in the meeting.

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, May 15: There is no trace of community spread of COVID-19 pandemic in Karnataka due to the strict measures taken by the State Government, Medical Education Minister Dr K Sudhakar said on Friday.

All those tested positive for the virus here have arrived from other states and are currently being treated in quarantine centres, he tweeted.

Over 25 per cent of the COVID-19 positive cases, which were detected in the state, were related to those who had either come from abroad or other states, and only about 7 per cent cases were associated with the influenza-like diseases, his tweet further read.