Mangaluru: NaMo Naresh remanded in 3-day police custody

Kuwait: The Covid-19 pandemic has pushed the whole world into a difficult situation and the situation of Indians in Kuwait is not any different. Many people have lost their jobs, have no salary, are deprived of food and are not able to pay rent. The appalling conditions of labourers, domestic workers, taxi drivers and low waged earners don’t seem to end in Kuwait. 

At this trying situation when many people were even afraid of leaving their houses because of coronavirus, Suresh S. Rao Neramballi, volunteer of the Food Kit Distribution at the ICSG (Indian Community Support Group) has helped many tremendously. He was ready to go around delivering food kits at any time possible by his car. However, after Kuwait imposed a full curfew from 11th May 2020, no one could take out their vehicles unless they had a curfew pass. 

This did not stop Mr. Suresh Neramballi, who then borrowed a bicycle from a friend and ended up going around in the cycle delivering the food kits in curfew break time (4:30pm to 6:30pm) to all those who registered in the ICSG website. This selfless service surely commands appreciation and applause. Mr. Suresh Neramballi has been a light for many families and bachelors in Kuwait and will surely garner the blessings of them who have been able to eat at this time.

He was also the one who could deliver the food kits to many Indian Muslim maids, bachelors, laborers and families previous day and right on the day of EID, as they were not able to go shopping for their groceries for EID, due to the curfew. They blessed him in EID dua. 

Mr. Suresh Neramballi hails from Mangaluru, India and is an Engineer in the Oil sector company in Kuwait. He has been dedicated to social service, achieved 'Aryabhata International Award' for his Kannada Service and Social service, served in many Associations and Distributor of Kannada and Tulu Movies in Kuwait. He wholeheartedly thanks the people and government of Kuwait for his bread and butter.

Bengaluru, May 19: Karnataka State Road Transport Corporation (KSRTC) has begun booking of tickets from May 18. Ticket counters have been opened after implementation of new guidelines for the fourth phase of COVID-19 nationwide lockdown.

People seeking to travel can book the tickets through KSRTC booking counters, authorised franchises booking counters and online, mobile booking, according to a release.

The advanced booking has started for Bengaluru-Shivamogga, Bengaluru-Mysuru, Bengaluru-Mangaluru routes, among others.

Bookings can be made upto 30 days in advance, as per the release.

Amid COVID-19, Bengaluru Metropolitan Transport Corporation has restricted the operation services of the bus between 7 AM to 7 PM, said the release.

Passengers are permitted to travel with social distancing measures while the transport corporation will follow the standard operating procedure issued by the Ministry of Home Affairs.

The MHA had issued updated guidelines after the implementation of the fourth phase of nationwide lockdown on May 17th.

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."