Railway budget very disappointing for Karnataka: Siddaramaiah

Bengaluru, Jun 29: Bengaluru continued to see a sharp spike in covid- 19 cases as 738 more people tested positive on Monday that took the city's tally to 4052 of which 3427 is active.

The surge in Bengaluru pushed up the number of positive cases to 1105 across Karnataka. The total number of cases in Karnataka now stands at 14,295 of which 6382 are active.

The death toll stood at 230 as 19 more people died in the 24 hours till 5 pm on Monday.

Karnataka, particularly Bengaluru, has seen a sharp rise in cases over the last two weeks indicating the possibility of community transmission and further rise in cases.

Estimates by government authorities project that Karnataka will have around 25,000 cases by mid-August.

R.Ashok, the revenue minister incharge of covid- 19 in Bengaluru on Monday told doctors that they would have to dedicate another six months to contain the virus indicating that authorities were expecting the case count to rise in subsequent days and months.

The city reported over 3,200 cases since 19 June as against 844 cases between 8 March and 18 June.

There are around 500 containment zones in Bengaluru that is likely to have an impact of business and activities in the state's growth capital and its efforts to revive the economy.

The state government on Monday held meetings with private hospitals to increase the number of beds available for treatment of covid- 19.

The number of people in intensive careunits (ICU) jumped to 268.

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."