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Mangaluru, May 2: The Dakshina Kannada district administration is gearing up to make necessary arragements at the Mangaluru International Airport as the Centre has shown green signal to bring back stranded Indians from the Gulf countries. 

Karnataka is making efforts to bring back 10,823 people stuck abroad. Apart from Mangaluru, Bengaluru Airport also will be used. As many as 6,100 people will be transported in first stage with speical flights. Soon after their arrival, the administraion will send them to compulsary quarantinement in Dakshina Kannada, Udupi, Kodagu and other neighbouring districts.

Dakshina Kannada MP Nalin Kumar Kateeel said that the govt has made elaborate arrangements to conduct medical test on arrival at the airport. As per plan, based on medical check-up, they will be categorised as group A/B/C. Later, they will be quarantined for the mandated days, he added.

The following is the break-up Kannadigas stranded abroad: 4,408 people are tourists/visitors, 3,074 students, 2,784 migrants/working professionals and 557 shipping crew.

Countries from where stranded people will be brought back to Karnataka in the first stage include Canada (329), the US (927), the UAE (2,575), Qatar (414), and Saudi Arabia (927).

Newsroom, Apr 23: During the ongoing lockdown in India so as to break the chain of Coronavirus infection, Islamic scholars across India are appealing Muslims to stay indoors and observe fasting with steadfastedness in the blessed month of Ramadan.

They have urged the people to offer taraveeh and other Namaz at homes, do iftar at home and enjoy with one's family only.

During Ramadan, social distancing would be of utmost importance in order to contain the disease, they urged. 

Shahi imams of Jama Masjid and Fatehpuri Masjid in the city have also appealed to Muslims to offer namaz during the holy month of Ramadan at home and follow lockdown guidelines to prevent the spread of coronavirus.

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."