Padma Vibhushan for Ambani, Shri Shri, Rajini; Bhushan for Anupam Kher, Sania

Bengaluru, Mar 22: Monday's only pending II PU exam (English) and SSLC exams scheduled to start on March 27 have been postponed due to Covid-19 concerns. The new dates will be announced in April first week.

The decision was taken after a meeting with chief minister BS Yediyurappa on Sunday morning, said state primary and secondary education minister S Suresh Kumar.

Around 8.25 lakh students are to appear for the Class 10 exam.

"I appeal to SSLC students not to get frustrated. I know you're fully prepared, fully geared up. But this is a peculiar situation which calls for hard decisions. The new timetable will be published very soon. Students should treat is as an extended study leave. Please revise more. Do not treat this as a relaxation time. You'll have plenty of time to relax after the exams," he said.

Bengaluru, Jan 13: A criminal case was registered against two persons for allegedly defaming Chamarajpet MLA BZ Zameer Ahmed Khan by posting defamatory comments against him on Facebook.

Police registered a case based on a complaint filed by the MLA's staffer, Mohammed Ayub Pasha, on Friday. The suspects were identified as Sharath ITI and Sri Rushikumar Swamiji, based on the profile names in the Facebook posts.

Case under IT Act

Pasha said he found the defamatory posts against Zameer and the community when he was checking his Facebook account. Chamarajpet police registered a case under the provisions of IPC and IT Act and are tracing the suspects.

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."