Venkatesh Prasanna arrests two more suspects in Malleswaram blast case

Mangaluru, Apr 20: As Wenlock hospital has been converted into corona hospital, all the heads of private medical college hospitals have been instructed to treat Wenlock Hospital's out patients and in patients at a government hospital fare or at the charges of Wenlock Hospital, said Deputy Commissioner Sindhu B Rupesh on Sunday.

Treatment is also been given at Bijai, Yekkur, Kulur, Jeppu, Surathkal, Kulai, Padil, Shaktinagar, Bengre and Bunder Primary Health Centers. Patients with MLC (Medico Legal Case) or Police Case may seek treatment at a private medical college or city primary center.

Some private hospitals have already agreed to provide free dialysis services, as requested by the government.

Bengaluru, Apr 1: The price of petrol and diesel will go up by Rs 1.60 and Rs 1.59 per litre, respectively, from Wednesday. This is in line with Chief Minister B S Yediyurappa’s decision to hike the rate of tax on petrol from 32% to 35% and diesel from 21% to 24%.

He had announced this in his March 5 Budget for 2020-21 fiscal. At present, a litre of petrol costs Rs 71.97 and diesel Rs 64.41 in Bengaluru.

The government decided to roll out the hike from Tuesday midnight going into Wednesday, April 1, after briefly considering a postponement in view of the COVID-19 crisis. 

Finance Secretary (Budget & Resources) Ekroop Caur confirmed to DH that the hike will be rolled out. 

The 3% hike on fuel tax was a key resource mobilisation measure that Yediyurappa announced in his Budget. The hike is expected to fetch the government Rs 1,500 crore. 

Yediyurappa had also announced a 6% additional excise duty on Indian Made Liquor (IML), which could help the government mop up Rs 1,200 crore. However, the sale of liquor has been prohibited during the lockdown period. Plus, hiking fuel prices during the lockdown will not hit citizens very hard. 

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."