Expectations high in Dakshina Kannada as SSLC exams begin

Mangaluru, Jan 11: U Haroon bin Aboobakar Mukri, a businessman from Uppinangady passed away at a private hospital in the city today. He was 74.

He was undergoing treatment for multiple ailments including age-related diseases. He breathed his last at 12:40 a.m. on Saturday.

Son of Late Aboobakar Mukri, who was an Islamic activist and leader of Jamaat-e-Islami Hind in Uppinangady, Haroon was known for his generosity, kind-heartedness and simplicity.

An alumnus of St Aloysius College, Mangaluru, he was also a passionate traveller and life enthusiast, who always loved to meet people and spread positive vibes.

He is survived by his wife, four sons, a daughter and a large number of relatives, friends and well-wishers.

The funeral prayers were held at Masjid al-Huda, Uppinangady on Saturday afternoon. He was buried on premises of the same mosque.

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, June 22: BJP leader and Madikeri MLA Appachu Ranjan has urged the Karnataka Chief Minister B S Yediyurappa and Home Minister Basavaraj Bommai to drop cases against the saffron activists who had involved in attacks against cattle traders and transporters across the state.

In a letter addressed to the CM and the Home Minister, the MLA expressed his concern against the illegal transportation and slaughtering of cattle. Cow is considered to be holy in Hinduism. Butchering of cattle has been hurting the religious sentiments of people, he stated.

Ranjan stated that cases had been registered against 'Gau Rakshaks' or cow vigilantes who had fought against the illegal transportation of cattle.

“Filing cases against the protectors of cattle is condemnable. If the cases are not dropped, then there will be none to question the illegal cattle transporters,” he said adding that cases registered against various police stations against cow vigilantes must be dropped.