Mangaluru: UT Khader gives Rs 1 lakh to cops for arresting beach rapists

Riyadh, June 24: Thousands of expatriates who managed to return to their home countries from Saudi Arabia during covid-19 lockdown are now in a dilemma as the Kingdom has clarified that it will not allow their re-entry till the end of the corona crisis. 

The Directorate General of Passports (Jawazat) announced on Tuesday that the mechanism to resume extension of the exit and re-entry visas for expatriates who are outside the Kingdom will be announced only after the end of the pandemic crisis.

The Jawazat stated this on its Twitter account while responding to queries from a number of expatriates who are currently outside the Kingdom and whose exit and re-entry visas have expired.

They inquired about the possibility of returning to the Kingdom after the resumption of international flight service. 

The Jawazat reiterated that the return of expatriates who left Saudi Arabia will be only after the end of the pandemic and in accordance with the process to obtain a valid re-entry visa.

The directorate said that in the event of any new decisions or instructions in this regard, they will be announced through the official channels.

It is noteworthy that the Jawazat had previously confirmed that its electronic services are continuing through the Absher and Muqeem online portals of the Ministry of Interior and that the service for messages and requests is still available and continuing through Absher for all the beneficiaries of its services.

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."

Kalaburagi, Apr 20: With no COVID-19 case reported here on Sunday, the total number of virus-infected people in the district stood at 22.

While three persons have succumbed to the infection in the district so far, three others have been cured and discharged.

"No COVID-19 case was reported in Kalaburagi district today. Total 22 positive cases and 3 deaths have been reported in the district till date. Three persons have been cured," said District Magistrate B. Sharat.

Karnataka's total count of coronavirus patients has surged to 390, said the State Health Department on Sunday.

"Six new cases have been confirmed for COVID-19 in the State from 5 pm on Saturday till 5 pm on Sunday. Cumulatively, 390 COVID-19 positive cases have been confirmed in the state," it said.