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."
As per new rules consumers can take one hand bag, weighing seven (economy class) or 10 kg (business class), a laptop bag. Women can carry a purse as well without any charge. Anything beyond this will be charged at Rs 900.
Comments
They should also add Cow Tax like Rajasthan?
ACCORDING TO AIRLINES THIS IS NOT FOR REVENUE GENERATION. THEN THIS MONEY WILL GO TO WHOM? WHO WILL UTILIZE THIS AMOUNT.?
JAI HOOOOO
This is SOOFI story
Soofi helida xxxxx vishaya
first of all let them correct the delivery of check in baggage on time . my trip to mangalore on 6 jul on eid day flight no 9w 501horrible . after finishing imigration formalities it was surprised to hear that pax luggage not available on belt and after few hours 9w staff informed us no more baggage is today's flight, come and collect in the next flight next day it was all my eid day items from clothing to sweets and bottled juices next when i went to collect my baggage it was fully broken and spoiled. when i complained to 9w staff she said sorry sir........now this drama
Good move....... to make the journey comfort..... If the Passengers have excess baggage, they can use cargo facilities.... Just plan in advance, and dispatch the cargo well before departure, and make ones and others travel enjoyable ..
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