Mangaluru Airport conferred int'l award for customer satisfaction

Bengaluru, June 1: Prime Minister Narendra Modi today praised the Karnataka government for its handling of the COVID-19 pandemic.

Addressing the silver jubilee celebrations of the Rajiv Gandhi University of Health Sciences (RGUHS) via a digital platform, he spoke about the Karnataka government's efforts.

He appreciated the work of front-line warriors who are fighting every day in the war against COVID-19 and stressed the need to respect them.

"Doctors and other medical workers are soldiers without wearing the uniform of soldiers. Any kind of attack or violence against them is not acceptable," said Modi.

"There are incidents of violence against the front-line warriors. Any kind of abuse, violence or rude behaviour is not acceptable. The world is looking at doctors and medical staff with gratitude," he said.

"This is the biggest crisis since the two World Wars," the prime minister said. "Pre- and post-COVID-19, the world will be different. The discussions now at a global level are humanity-centric."

Stressing the importance of medical infrastructure, the prime minister spoke about the decision taken by the Union Government to set up a medical college in every district.

"A nation like ours has to have the medical infrastructure and medical education. Now, every district is going to have a medical college," he said.

However, the PM remained silent on salaries of front-line warriors. The Karnataka government has so far not released the salaries of doctors, nurses and lab technicians hired under National Health Mission.

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."