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Bengaluru, May 5: The movement of migrant labourers from Karnataka to other states has stopped temporarily, as few North Indian states are yet to give consent.

Revenue Minister R Ashok said that the state government will convince labourers to stay back and ensure free food supply at their camps. "Even if we allow them to travel, they will be quarantined for 14 days as soon as they reach their native states.

The labourers don't know about this and some states have not yet given permission for their return," Revenue Minister R Ashok said.

According to sources in CMO, the decision to convince the workers to stay back came after several major projects - both government and private - were affected by the mass migration of labourers to their native districts and states.

Ashok, along with S Suresh Kumar, Primary and Secondary Education minister and head of the group of ministers focusing on migrant workers, also visited labourers who had gathered demanding that they be allowed to return.

Chief Minister BS Yediyurappa will chair a meeting tomorrow and instruct builders under CREDAI to pay pending wages of labourers, provide food supply and ensure their safety, Ashok said, adding that all construction work by BBMP will also be taken up to help the labourers.

Bengaluru, Jul 9: Karnataka Medical Education Minister K Sudhakar on Wednesday said the private hospitals in the state have joined hands with the state government in the fight against COVID-19 and will provide 3,500 beds for patients.

"The meeting with managements of private hospitals has been successful and they have agreed to provide 3,500 beds for COVID-19 treatment," he said while addressing a press conference.

Pointing out that the step would help in providing more beds for COVID-19 patients, he added, "The state government is thankful to the private sector for joining hands with the government in this fight against the pandemic. Apart from beds, private hospitals will also run COVID-19 care centres in collaboration with hotels to treat asymptomatic and people with mild symptoms. Together with beds and COVID-19 care centres, private hospitals will add 6,000 to 7,000 beds in coming days," he said while addressing a press conference.

The minister while clarifying on JJM Medical College stipend issue said he had a number of meetings with the college as also the CM. "Held several meetings with the college management in this regard. I also discussed the same with Chief Minister BS Yediyurappa. He already asked the college management to release the stipend of Resident Doctors and PG Medicos immediately. Now it is up to the college management to act.

Urging the residents of the state to fight the pandemic with honesty, the minister said, "We should be honest about the virus and get tested ourselves without hiding it. Wearing masks, social distancing and following government guidelines are the weapon against COVID-19, which would help us to win this war."

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."