300 KCF volunteers ready to serve Haj pilgrims from Karnataka in Saudi

New Delhi, Feb 1: The budget is a little more demanding of the non-resident Indian. Firstly, to be categorized a non-resident, an Indian now has to stay abroad for 240 days, against 182 previously. In other words, an Indian national, to claim the non-resident status, can’t stay in India for 120 days or more in a year.

“We've made changes in Income Tax Act where if an Indian citizen stays out of the country for more than 182 days, he becomes non-resident,” said Revenue Secy Ajay Bhushan Pandey. “Now in order to become non-resident, he has to stay out of the country for 240 days.”

The second rule is more deadly: a non-resident Indian, who is not taxed in the foreign country, will become taxable in India.

“If any Indian citizen is not a resident of any country in the world, he'll be deemed to be a resident of India and his worldwide income will be taxed,” said Pandey.

"It's a very big disadvantage for Indians residing overseas only to save on tax,"  said Dinesh Kanabar of Dhruva Advisors. He expects that many Indians stay abroad in countries, where the income tax is low or nil such as Dubai. Now they will be taxed in India if they are in the income tax bracket.

For Indians, finance minister Nirmala Sitharaman revised income tax rats and proposed new tax slabs.

The new income tax rates will, however, not allow exemptions under Section 80C. Home loan exemption, insurance exemptions, the standard deduction will also not stay under the regime.

"The new tax regime will be optional and the taxpayers will be given the choice to either remain in the old regime with exemptions and deductions or opt for the new reduced tax rate without those exemptions," Sitharaman said while unveiling Budget.

Mangaluru/Udupi: A total 237 people tested positive for the novel coronavirus in Dakshina Kannada (DK) and Udupi on Sunday, a day that DK scaled yet another peak with 196 cases and Udupi tallied 41. 

The grim reaper came calling on patients with co-morbidities, harvesting five souls, to take the total tally of deaths in DK to 46. The spurt also saw DK’s tally of positive cases rise to 2,230 and Udupi’s to 1,608.

The 196 fresh cases in DK included 91 cases of influenza like illness (ILI), the cause of infection in 57 people is yet to be known, 20 are primary contacts, 16 are those with severe acute respiratory infection (SARI), 10 are those with international travel history and two are pre-surgery samples, said deputy commissioner Sindhu B Rupesh. The five deceased include three men and two women, the youngest victim being a 50-year-old man and oldest a 72-year-old man.

A total 94 patients were discharged from the designated Covid-19 and private hospitals in the city, taking the total number those discharged to 876, and paring down the number of active cases to 1,309. The commissioner of Mangaluru City Corporation, tested positive for the novel coronavirus on Sunda. Deputy Commissioner (revenue), MCC, a primary contact, has home quarantined himself in the wake of this development.

In neighbouring Udupi, the double-digit blip on the Covid-19 radar included 32 primary contacts, six with inter-district travel history, two with inter-state travel history and one patient with international travel history, said district health officer Sudhir Chandra Sooda. The fresh cases also included four children. The discharge of 28 patients took the total numbers of those discharged to 1,273, and there are 332 active cases now. The district has recorded three deaths due to the pandemic thus far. 

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."