Shah Rukh Khan should have returned, says Shiv Sena

Bengaluru, Jun 14: Karnataka Medical Education Minister K Sudhakar on Sunday said there was no question of reimposition of the lockdown amid speculation that it would be done.

"The question of lockdown is not in front of us. There is such speculation as the Prime Minister is holding a video conference with all Chief Ministers on June 16 and 17.

On June 17 our state will be taking part in it at around 3 pm," Mr Sudhakar said in response to a question.

Speaking to reporters at Kalaburagi, he said the current situation would be discussed in that meeting. Mr Sudhakar said the Prime Minister has repeatedly been holding such video conferencing exercises to take stock of the situation and plan for the future.

"There will not be a lockdown anymore according to me," he added.

There has been speculation that there would be another shutdown from this month owing to a rapid rise in the number of cases.

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Mr Sudhakar had on Friday said experts have indicated a surge in COVID-19 cases in the state in August and that the government was taking all precautionary measures in that direction.

As of June 13 evening, cumulatively 6,824 COVID-19 positive cases have been confirmed in the state, which includes 81 deaths and 3,648 discharges.

Kanhangad, May 10: Kasaragod district has become free from COVID-19 on Sunday.

The last remaining patient has been tested negative for coronavirus, said district medical officer Dr. A. V. Ramdas.

He added that the officials are proud to have been able to cure all 178 COVID-19 patients in the district.

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."