Probe ordered against Baba Ramdev for threatening to behead lakhs of Indians

Bengaluru, Jul 15: Toyota Kirloskar Motor (TKM) has announced temporary halt of production at its plant in Bidadi, which is on the outskirts of Bengaluru.

“Halting production will be from July 14 (second shift) to July 22 (first shift) and this is in accordance with the directives issued by the Government of Karnataka as well as to support the Govt. in their constant efforts to flatten the curve of the rising Covid-19 positive cases in Karnataka,” a statement from the company said.

Bengaluru Urban and Rural, and other districts are, are under lockdown from 8 pm on July 14 to 5 am on July 22.

“Since the onset of the pandemic, TKM has adopted a very proactive and multi-faceted approach to safeguard the physical as well as the mental well-being of all its stakeholders including customers, its employees, dealer and supplier partners,” the company said.

“The office staff at TKM’s corporate and regional offices, continue to work from home to help mitigate risks. In addition to the safety protocols that are being followed, TKM has provided safety kits containing essential items like sanitisers, 3 ply masks and handwashes to 5000 employees, their family members and their neighbourhoods.

“TKM understands the urgency of the situation. During these difficult times, TKM is taking obligatory actions to contain further spread and will continue to respond in accordance with guidance issued by the Government and its internal standards,” it added.

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, Jan 24: The Srushti Kala Vidyalaya will be conferring it's 'Srushti Kalabhushan Award' to ace Yakshagana Bhagvatha Patla Sathish Shetty.

The award ceremony will be held at RV Dental College and Hospital in JP Nagar, Bengaluru on February 2, as part of the decennial celebrations of the Vidyalaya.

Chayapathi Kanchibail, founder of the Vidyalaya, said, "The award is being given to Shetty for his services to promote the art of Yakshagana and for his welfare work through the Yakshadhruva Patla Foundation."