Passport appointments extended at Mangalore Passport Seva Kendra

Mangaluru, Jun 23: A charter flight carrying as many as 166 people including a child stranded in United Arab Emirates today reached Mangaluru. 

The flight was chartered by M Friends Charitable Trust, Mangaluru and My Community Foundation with the sole intention of helping the repatriation of stranded passengers such as pregnant women, elderly people and those who are in need of emergency medical care. 

The flydubia flight FZ4617 took off from Dubai at 2 p.m. and landed at Mangaluru International Airport at 7:22 p.m.

The passengers who arrived from UAE hail from different parts of coastal Karnataka and passengers themselves had borne the ticket fare for their travel.

M Friends president Haneef Haji Goltamajalu has thanked representatives of My Community Foundation and M Friends Trusty Ashraf Abbas Kunjattur, M Friends NRI leader Haneef Puttur, general secretary Rasheed Vittla for their efforts in chartering the flight.

In the last three weeks, 13 special flights with around 2150 passengers from various Gulf countries had landed at Mangaluru airport. 

Already, throat swab samples of 1814 passengers, who had arrived in Mangaluru, have been tested and 239 people with international travel history have tested positive and the samples of 1,575 passengers have tested negative so far.

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."

Bengaluru, Apr 1: Karnataka government along with BBMP has asked project contractors, builders and developers in the city not to send their labourers to their native place and instead provide them with amenities like food and shelter in this lockdown period.

It was also warned with legal action would be taken against them if they violating the instructions from the government .