Riyadh: Jamiyyatul Falah hosts JF Coastal Festival-2017

Mumbai, June 9: A 45-year-old doctor posted in the 108 ambulance service at Malad railway station in Mumbai died of COVID-19 after two hospitals refused admission, in spite of the fact that he was a frontline warrior against coronavirus.

The victim is Dr Shaukat Ali, who was working with the 108 ambulance service for the last four years. A few days ago, he got his blood tests done after his health deteriorated. The result stated typhoid fever following which he started getting treatment at home in Malwani.

Ali's family ran from pillar to post to get him hospitalised in either a private or government hospital, to no avail.

"On Friday, his condition worsened and he started feeling breathless. Despite us calling the 108 ambulance service, no one picked up the call. So after waiting for a while, I and uncle's colleague, Dr Nigam, rushed him to SK Patil hospital in Malad East in an auto. But they refused us stating they were admitting only COVID-19 patients.”

“Then we took him to Desai Hospital, where doctors were initially ready to admit him but later refused stating lack of beds. They said we could take him home as his condition was fine," Zubair Shaikh, Ali's nephew said.

"But his condition worsened. So, I called Dr Nigam and we managed to admit him in Shatabdi hospital. On Sunday, when his results came out stating that he had COVID-19, doctors had already put him on a ventilator, where he passed away in the evening," he added.

Zubair further said, "Had the doctors at Desai Memorial Hospital admitted him, my uncle would have been alive today. It is a matter of great regret that a doctor, who was risking his life during this pandemic, could not get help from his own government hospitals."

Ali's wife and his two children's are in UP, while he was staying with his elder daughter who had recently appeared for HSC exams and preparing for NEET.

Bengaluru, May 9: Dubai NRI Kannadigaru president and entrepreneur Naveed Magundi in a video message thanked government of India for helping stranded Indians in Arab countries to return home. 

The video was shared by Karnataka Deputy Chief Minister C N Ashwath Narayan on Friday on Twitter. 

"Kannadigas, who are in trouble in the Arab countries and wanting to return home, have got the central government's rapid response. Prime Minister Narendra Modi gratitude video on behalf of Dubai President Kannadigas," Narayan said in the tweet.

The Ministry of External Affairs (MEA) has prepared a chart for the first phase evacuation of over 14,000 Indian nationals stranded in 13 foreign countries by 64 flights in week one of the operation.

ಅರಬ್‌ ರಾಷ್ಟ್ರಗಳಲ್ಲಿ ಸಂಕಷ್ಟಕ್ಕೆ ಸಿಲುಕಿ ದೇಶಕ್ಕೆ ವಾಪಸಾಗಲು ಬಯಸಿರುವ ಕನ್ನಡಿಗರಿಗೆ ವಿಮಾನದ ವ್ಯವಸ್ಥೆ ಮಾಡುವಂತೆ ಕೇಂದ್ರ ಸರ್ಕಾರದ ಕ್ಷಿಪ್ರ ಸ್ಪಂದನೆ ದೊರಕಿದೆ.

ಪ್ರಧಾನಿ ಶ್ರೀ @narendramodi ಸರ್ಕಾರಕ್ಕೆ ಹಾಗೂ ಎಲ್ಲಾ ರೀತಿಯಲ್ಲಿ ಸಹಕರಿಸಿದ ಪ್ರತಿಯೊಬ್ಬರಿಗೂ ದುಬೈ ಅನಿವಾಸಿ ಕನ್ನಡಿಗ ಬಾಂಧವರ ಪರವಾಗಿ ಕೃತಜ್ಞತಾ ವೀಡಿಯೊ - pic.twitter.com/BUcFZ3VuKj

— Dr. Ashwathnarayan C. N. (@drashwathcn) May 8, 2020

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."