Sidhu likely to join AAP next month

Amaravati, May 7: Telugu Desam Party (TDP) president and former chief minister N Chandrababu Naidu on Wednesday said that Karnataka Chief Minister BS Yediyurappa has assured him to offer immediate help to stranded Andhra fishermen.

Around 300 Andhra Pradesh fishermen are stranded on the coast of Malpe village in Udupi district.

"Karnataka CM has responded very positively and assured to offer the stranded fishermen immediate help. The fishermen hail from Srikakulam district in Andhra Pradesh.

Yediyurappa has also said that their team was also contacting Andhra Pradesh authorities to safely bring them back to their home state," Naidu said in a statement on Twitter.

In a separate letter to Yediyurappa, Naidu lauded the tremendous efforts that the government of Karnataka has been putting to fight COVID-19 and expressed his solidarity with the people there in this critical time.

Naidu said that many Telugu people that have migrated to other states for work were facing various problems due to the COVID-induced lockdown.

"In this backdrop, I would like to bring to your notice that around 300 fishing folk from Srikakulam District are stranded in Malpe Village, Udupi District, Karnataka. Their families, relatives and well-wishers are deeply worried for their safety and well being," Naidu said.

The TDP chief said that on behalf of those families and on his own behalf, he would appeal for sending the stranded fishermen back to their respective homes.

"In case that is not possible, I request you to provide them with shelter, food, water, medical aid and other essential commodities until the end of COVID lockdown," TDP chief said in a letter.

Mangaluru, May 4: In order to protect the frontline coronavirus fighters from the pathogen, students at Sahyadri College of Engineering & Management has developed face shields that will help the front-line healthcare workers.

Mr Johnson Tellis - Chief Innovation Officer, Mr Gautham Nayak - Design Engineer and DreamWorks Makerspacerun by determined students, supported by Sahyadri Start-up ecosystem, at Sahyadri College of Engineering & Management has headed the team.

The team took the initiative along with other maker communities in Mumbai, Bangalore, Delhi and the likes, with a pledge to produce and deliver 1 Million face shields across India. In three weeks, the team has contributed to the cause and delivered more than3500 face shields and a ventilator splitter for the Dakshina Kannada and Shimoga region.

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."