BMTC extends travel facility to PU students from residence to exam centre

New Delhi, Feb 3: Congress leader BK Hariprasad on Monday condemned BJP MP Anantkumar Hegde's remark on Mahatma Gandhi and termed him as "son" of Nathuram Godse, the assassin of the freedom fighter.

"Only sons of Nathuram Godse can make such comments on Mahatma Gandhi," Hariprasad said.

Hedge had attacked Mahatma Gandhi by calling the freedom struggle led by him a "drama" and also questioned as to how "such people" come to be called 'Mahatma' in India.

"None of these so-called leaders were beaten up by the cops even once. Their independence movement was one big drama. It was staged by these leaders with the approval of the British. It was not a genuine fight. It was an adjustment freedom struggle," he had said.

The Trinamool Congress also lent its support to Congress as its leader Saugata Roy said people like Anant Hegde cause shame to the nation. "We are a supporter of Gandhi and they (BJP) are Nathuram Godse supporters. People of this country should see how BJP MPs are as they insult father of the nation," he added.

BJP leaders too found it difficult to defend Hegde on the controversial remarks.

Senior leader Jagdambika pal was cautious in his defence and said, "The whole world knows about Gandhi and it may be his personal opinion."

Whereas senior BJP leaders avoid commenting on Hegde, Union Minister Ashwani Choubey said that Hegde should not have made the comment and added that Gandhi is a well-respected figure in the nation.

Another BJP MP from Haryana Sanjay Bhatia also tried to shy away from making a direct comment and instead said," Congress did not implement what Gandhi preached. It is Prime Minister Narendra Modi who implemented Gandhi's teachings in letter and spirit."

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."

Mangaluru, Jul 22: As many as 184 people from Karnataka stranded in UAE arrived at Mangalore International Airport.

According to sources, the chartered flight, which landed on Tuesday night, was arranged by the UAE Karnataka Cultural Foundation and Beary Cultural Foundation for Kannadigas who had been stranded following the lockdown and also those who had lost their employment.

A team of officials with Puttur Assistant Commissioner Yathish Ullal and Horticulture Department Assistant Director Praveen who were in charge of quarantine facilities for international passengers verified the documents and sent them for institutional quarantine.

Of the 184 passengers, 141 had remained quarantined in Mangaluru while 42 left for Udupi and one to Honnavara in Uttara Kannada, said sources.