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Bengaluru, Jan 24: Karnataka Chief Minister BS Yediyurappa on Friday said the much-delayed Cabinet expansion will take place in the next three days.

At the Kempegowda International Airport, after his arrival from Davos, he informed that he would discuss the matter with Union Home Minister Amit Shah to take a final decision on the distribution of important portfolios.

Deputy CM Ashwanath Narayna, Home Minister Basavaraj Bommai and others received the Chief Minister at the airport. The issue of Cabinet expansion was kept in abeyance, ever since the spectacular victory of 12 Assembly seats for BJP, for which the by-elections were held recently. The bypolls were necessitated, following the resignation of about 17 sitting Congress and JD (S) MLAs, which resulted in the collapse of the JDS-Congress coalition government in the state.

BJP had reportedly lured the Congress and JD (S) MLAs into their camp, after promising them to give party ticket to contest the elections, as well as ministerial berths. The Chief Minister had kept as many as 16 Cabinet berths, along with plum portfolios, vacant, after forming the BJP government, with the support of the deserted Congress and JD (S) MLAs, in July last. However, the issue of Cabinet expansion had postponed on one reason or the other, as Yediyurappa was struggling to keep the promise he had made to the former Congress and the JDS MLAs, on whose sacrifice the BJP came back to power.

With the strong demand for ministerial berths within the loyal BJP MLAs, the BJP high command had reportedly advised Yediyurappa to accommodate only a few of the turncoat MLAs and strike balance between the groups.

However, Yediyurappa, who had assured the Congress and JD (S) MLAs of giving them Cabinet berths, had been in dilemma ever since and found it tough to convince the party's Central leaders.

According to party sources, the Chief Minister is not only facing problems over the expansion of his Cabinet, but is also worried over the demand for creation of more number of Deputy Chief Ministers, adding to the present list of three.

Coimbatore, June 1: A communal conspiracy has been aborted by the police by arrested a miscreant who had placed meat in front of Venugopala Krishnaswamy Temple and Sri Ragavendra Temple in Coimbatore, Tamil Nadu.

The miscreant has been identified as S Hari Ramprakash, 48, of Kavundampalayam in Coimbatore. He is a civil engineering graduate. It is suspected that He is a Sangh Parivar activist and the intention behind his act was to put the blame on Muslims.

Even though officials claimed that Hari appeared to be mentally disturbed, there were no medical records that stated he was mentally disturbed.

Two separate cases were registered against Hari. He was booked under sections 153 A (promoting enmity between different groups) 295 A (deliberate and malicious acts intended to outrage religious feelings of any class by insulting its religion or religious beliefs) and 298 (uttering words etc, with deliberate intent to wound religious feelings) of the Indian Penal Code.

City police commissioner Sumit Sharan said, “We collected CCTV footage and found a man, who had parked his motorcycle near the two temples and returned from the temples. Based on the registration number, we traced and arrested Hari.”

Commissioner added that the city has CCTV cameras in many places and it helped police officials crack the case faster. The police said he purchased one kg of pork meat from a shop at Kavundamapalaym last Friday morning and placed it in front of the temples on the same day.

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."