Uprooted tree blocks NH 73 between Mangaluru and Chikamagaluru

Bengaluru, Jul 21: Karnataka Chief Minister B S Yediyurappa on Tuesday said that everyone has to fight COVID-19 while maintaining a stable economy and lockdown is not the solution.

While briefing the media after a meeting with Health Minister B Sriramulu and officials here, CM Yediyurappa said, "There will be no lockdown from tomorrow, people need to get back to work, the economy is also very important. We have to fight COVID-19 while maintaining a stable economy. Lockdown is not the solution, now restrictions will be placed only in containment zones."

"People who came from Maharastra and Tamil Nadu added to the COVID-19 cases in Karnataka. Experts have suggested a 5T strategy - Trace, Track, Test, Treat and Technology. Our COVID warriors are working day and night to safeguard the people of the state, we have to maintain social distance, wear a mask while going out," he added.

CM Yediyurappa further said that more than 80 per cent COVID-19 cases in the state are asymptomatic.

"Five five per cent need ICU or ventilators, 11,230 beds are kept ready for the use of people including private hospitals, medical colleges. The real-time dashboard is ready to serve the people. Now onwards, test report will be given within 24 hours. SSLC exams were conducted successfully. More than 8 lakh students wrote exams in such a situation," he said.

Commenting upon the allegations of COVID-19 mismanagement labelled by opposition leaders, CM Yediyurappa said, "I request all the opposition leaders not to make unnecessary comments. I request Siddaramaiah, D K Shivakumar and others to suggest us valuably to fight corona together."

"We will give all the details which are required to D K Shivakumar, Siddaramaih, H D Kumaraswamy. Not even one-rupee corruption is done in COVID-19 management. We will give you all details. No official misused any funds, being opposition leaders, you have all rights to check documents, we will provide them," he added.

Taking to Twitter, Health Minister B Sriramulu said that the decision to raise the salary of 2,000 AYUSH doctors to Rs 45,000 was taken in the meeting.

"The decision to raise the salary of 2000 AYUSH doctors to Rs 45,000 was taken at a meeting chaired by our Hon. Chief Minister Shri @BSYBJP. Assurance has been given that the demand of private AYUSH doctors too will be reviewed and a decision regarding the same will be taken at the earliest. All doctors who were protesting for the same have withdrawn their resignations and reported to work," he tweeted.

Mangalore, Jan 21: Former city councillor and social activists Naveenchandra and social activist Vidya Dinker have been invited to participate in two-day National Level Consultation on Urban Governance which will take place on January 22 and 23 at Juniper Hall, India Habitat Centre, New Delhi.

Urban governance stakeholders of 20 states and one union territory will be participating in this national level consultative seminar. The participants will include elected representatives, NGO representatives and urban planning experts. The seminar is being organised by Mumbai based Prajna Foundation, which has undertaken an in-depth study of the governance of the 20 states and one union territories.

Having served several terms as a corporator of Mangaluru City Corporation, Naveenchandra is knowledgeable in matters relating to urban governance. He is very popular in his constituency. Vidya Dinker is a well known city based social activist. She is the Coordinator, Citizens Forum for Mangalore Development.

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."