BJP will get clear majority with 300 LS seats; 20 in Karnataka: CAIT

Mumbai, May 13: Members of the Muslim community helped in performing the last rites of their 72-year-old Hindu neighbour in Sewri area here after the deceased's relatives could not reach for his funeral due to the lockdown.

Pandurang Ubale, who was paralysed since the last few months, died at his residence in Zakaria Bunder area of Sewri on Monday. He had been staying there along with his wife and son since some decades.

After his death on Monday, his relatives staying in suburban Mulund, Belapur in adjoining Navi Mumbai and Alibaug in neighbouring Raigad district could not come over to his place in the wake of the coronavirus-induced lockdown.

As Ubale's wife and son were unable to make all arrangements for the funeral, they informed their neighbours, who came forward to help and even prepared the bier.

A neighbour, Asif Sheikh, who attended the funeral, said, We knew Ubale uncle since a long time. He always participated in our festivals and we used to be a part of their festivities. We all came forward to bid him a farewell and helped in performing his last rites."

Last month also,some Muslim men carried the body of a Hindu neighbour in suburban Bandra on their shoulders to the cremation ground after the deceased's relatives were unable to attend the last rites due to the lockdown.

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, May 5: The Karnataka excise department booked a case against a wine shop owner in this tech city for allegedly selling more liquor than permitted under the law to a buyer on the first day of shops reopening for business after 40-day lockdown on Monday, an official said on Tuesday.

"We have booked a case against licensed shop owner S. Venkatesh for reportedly selling Indian made liquor (IML) and beer to a buyer on Monday more than he is permitted under the Karnataka Excise Act section 36," Bengaluru South Excise Deputy Commissioner A. Giri told media persons.

The alleged sale came to light when the unidentified customer posted in the social media a receipt showing he bought liquor worth Rs 52,841 from Vanilla Spirit Zone in the city''s south-eastern suburb on Monday afternoon.

"Preliminary investigation revealed that 17.4 litres of IML was sold against the permissible limit of 2.3 litres and 35.1 litres of beer against the legal limit of 18.2 litres," Giri said.

Venkatesh, however, told Giri that the buyer paid for the liquor bought by him and seven of his colleagues at the same time from the shop as they entered together.

"We are investigating to ascertain if Venkatesh violated the license conditions by paying for liquor bought by his friends with him at the same time," Giri added.