Ab Ki Baar, BJP Sarkar in Karnataka: Amit Shah

Mangaluru Mar 30: The Mangaluru South Police has registered a criminal case against a man over a 'derogatory post' against the district administration. According to DC Sindhu B Rupesh, the man identified as Melwyn Pinto had sent a derogatory message on WhatsApp.

She warned on taking stringent action against miscreants who are spreading false information and rumours about district administration under DM Act provisions.

Meanwhile, City Commissioner of Police Dr P S Harsha said, "We have noticed people going around on merry rides without purpose either on two-wheelers or in cars during the lockdown period."

Bengaluru, Mar 16: Hundreds of people gathered to felicitate the newly appointed Karnataka Pradesh Congress Committee president DK Shivakumar in Bengaluru on Monday.

"Everyone is a team, I'm not alone. We all are together and we will work together," Kumar had said after his appointment.

Shivakumar was appointed as the chief of Karnataka Congress last week on Wednesday.

Party leaders Eshwar Khandre, Satish Jarkiholi and Saleem Ahmed were appointed working presidents of the Karnataka Pradesh Congress Committee.

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."