Lotus 2.0: Hectic political activities among coalition partners

Bengaluru, April 3: Karnataka Chief Minister BS Yediyurappa on Friday held a meeting with Muslim leaders and legislators, seeking their cooperation in containing COVID-19.

In a press statement, the Chief Minister BS Yediyurappa said that the Muslim leaders have agreed to give details of persons who visited Tablighi Markaz in Nijamuddin and has also assured that they will convince the attendees to undergo tests for coronavirus and also follow quarantine rules.

CM Yediyurappa also informed media that the Muslim leaders are also advising the members of their community to offer prayers at home and also to stay indoors to maintain social distancing during "azan".

Also, an appeal has been made to the Muslim community to cooperate with the health workers during the treatment.

The Karnataka Chief Minister also appealed the masses not to pay heed to any sort of rumours pertaning to COVID-19. "Let all of us strictly follow precautionary measures and win the battle over caronavirus."

Bengaluru, Jun 18: Two employees at a plant of Toyota Kirloskar Motor in Karnataka's Bidadi have tested positive for COVID-19, the automobile company said in a statement on Wednesday.

According to the auto major, the two employees had attended work on June 7 and 16 respectively.

"As a first step and through appropriate contact tracing, TKM has started identifying all those employees who may have had primary or secondary contact with the infected employees for necessary treatment and quarantine wherever necessary and is in contact with the local government authorities," the statement said.

Toyota Kirloskar Motors had restarted operations after weeks of nationwide lockdown to prevent the spread of coronavirus on May 26. It said that all necessary precautions were to maintain social distancing and all Central and state government directives were being followed.

"However, despite all such measures, two employees at TKM's Bidadi plant tested positive for COVID-19 on June 16th, 2020. Operations at TKM plant has already been temporarily suspended so that required disinfection can be carried out at the plant," the statement said.

"TKM has extended all necessary support to the infected employees for medical treatment as well as quarantine procedures. The company is in touch with the families of the infected employees so as to support them to handle this situation carefully without further complications," it added.

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."