Rahul kickstarts 5th leg of Karnataka poll tour; campaigns in Shivamogga 

Bengaluru, Mar 23: Following the alarming increase in Coronavirus cases, Police Commissioner Bhaskar Rao on Monday said that those subjected to home quarantine stamping would be arrested if they were found to visit public places.

"5,000 Home quarantine stamping was carried to ensure that they remain in home and not to be seen in public places for their own interest as well as in an attempt to prevent spread of Coronavirus", he tweeted.

"I have received information on some of those stamped are moving in BMTC (Bengaluru Metropolitan Transport Corporation) buses and sitting in restaurants. Please call 100, these people will be picked up, arrested and sent to government quarantine," Rao said.

Kalaburagi, Apr 25: In order to make people aware about the precautionary steps required to be taken in order to contain the spread of coronavirus, Muslim clerics here are making announcements from mosques after 'Azaan' urging people to follow the government guidelines to keep infection at bay.

Speaking to news agency, Ateeq Ur Rahman Ashrafi, All India Imams Council Karnataka's state president, said, "Under our council, there are around 80 mosques and after Azaan we are spreading awareness about COVID-19. I also appeal to other mosques to make such announcements and follow government guidelines."

This year, due to the spread of the virus, Muslim clerics have requested people to offer prayers inside their homes and avoid any kind of social gathering.

The country is under lockdown till May 3. All religious places including mosques have been closed to stop the transmission of the highly contagious virus.

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."