“I have been in touch with friends who are doctors and they have advised me on seating requirements,” says Arun Kumar Adiga, the third technology proprietor of Vidyarthi Bhavan. “I am happy we have breathing time to put arrangements in place as the Ministry of Home Affairs has announced the opening up of hotels on June 8.”
Arun had initially considered glass partitions on every desk. It was scrapped because it made the furnishings heavy and troublesome to transfer. “We have to plan for different numbers of patrons including families of four and six.”
Arun checked the online for post-lockdown resort seating choices. “My friends sent me some options already in use in South Asian countries and Paris. They were basic, for temporary use, and were made from re-used pipes and plastic sheets. I wanted a long-term option.”
While the fundamentals reminiscent of hand sanitizers and masks (for folks ready exterior) are already in place, Arun is toying with the concept of utilizing the partitions as properly.
“We have a simple menu with six items, so there are no menu cards. We are thinking of using the partition space to share dos and don’ts for COVID-19. We can later put up quotes from poets and litterateurs from Karnataka. It will go well with the sketches we have on the wall.”
Speaking of the menu Arun says, “We will begin with dose and idli and progressively embrace masale dose, saagu masale, idli-vada, rava vade, poori saagu and uppittu.”
Only first ground
Mavalli Tiffin Room (MTR) on Lalbagh Road has been busy with take-away and home-delivery for the final two months. The restaurant is all set to welcome patrons on June 8. “Every precaution will be taken from temperature checks to hand sanitizers at the entrance,” says Hemamalini Maiya, one among the third-generation siblings, who with Vikram and Arvind took over after the loss of life of their father, Harishchandra Maiya in 1999.
“Only 100 people will be served on the first floor. There will not be service on the ground floor and the coffee corner.” The standard breakfast-tiffin menu with rava idli and masale dose will likely be served.
“Our thali has almost 25 gadgets, we would scale it down. We won’t serve uncooked meals reminiscent of kosambri and salad. We are contemplating together with pepper and ginger rasam and vegetable soup.”
Hemamalini says 60 to 70 % workers has returned from their hometowns. “We have special vegetable-and-fruit cleaning routines. Apart from salt for certain vegetables, some fruits will be washed with sodium hypo-chloride in small quantities as advised by doctors.”