Vijaynath Shetty elected founder president of Bajpe Regional Bunts Sangha

Dammam: President of Indian Social Forum, Eastern Province Mr.Wasim Rabbani urged immediate intervention of Indian government to help Non Residential Indians who are in trouble due to corona pandemic in Saudi Arabia.

He said in a press rease that expatriate Indians are in concern  as number of corona infected people and  deaths are increasing in danger level.

Hea said, "the Saudi health minister's statement a few days ago indicates that the situation in Saudi needs to be taken more seriously with precautionary methods. There are concerns among expatriates because the number of people infected with the coronavirus and the number of deaths reported in various provinces are increasing at an alarming rate."

"Saudi Government and Health Ministry are taking excellent precautionary measures, however, in the coming days expect to see the number of cases to increase in Saudi Arabia. The Indian government needs to take diplomatic and immediate intervention to ensure the treatment of Indian expatriates considering the number of effected people increasing", He said.

He also urged that the Embassy and the Government of India should ensure qaurantiane faculty for Indian expatriates and arrange special low cost flights to bring back expatriates who would like to return home country.

" Government of India and Indian embassy need to intervene immediately to ensure that the quarantine system is in place for Indian expatriates as the facilities in the rooms where the residents are staying together are very limited. There should also be a mechanism to organize low-cost flight services for expatriates who are ready to go home. The government system should also be able to accommodate the expatriates in special quarantine areas in hometown as soon they arrive in India", he urged.

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."