BJP legislators stage protest, sleep inside assembly

Lucknow, Feb 24: The Uttar Pradesh Sunni Central Waqf Board on Monday accepted the five acres of land provided for construction of the mosque in Ayodhya.

The Board also decided to form a trust to oversee the construction of the mosque.

The decision was taken in a meeting chaired by the Board's Chairman Zufar Faruqui.

Apart from this, the trust will also construct a charitable hospital, public library and a centre showcasing the heritage of Indo-Islamic civilisation which will also serve as a research and study centre for the same, according to a press release by the board.

The appointment of members to the trust will be announced following its creation, the release added.

The Supreme Court had on November 9 last year directed the Central government to hand over the disputed site at Ayodhya for the construction of a temple and set up a trust for the same.

The apex court had further directed the government to allocate an alternative five acres of land at a prominent location in Ayodhya for the construction of a mosque to the Sunni Waqf Board.

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."

Bengaluru, Mar 21: Central Crime Branch (CCB) sleuths have nabbed a three-member Irani gang, including a woman and recovered from them 1 kg 33 gram stolen gold chains worth about Rs 40 lakh.

City Police Commissioner Bhaskar Rao told newsmen here on Saturday that the arrested were identified as Abujar, Abdul Hussain and Ms. Jenia, all hailed from Bhopal in Madhya Pradesh.

He said that the culprits, who had been arrested on similar theft cases, were out on bail and continued their criminal activities. They were involved in more than 23 cases.