Film director Nagathihalli hurt in bee attack

Mangaluru, Jan 9: Noted city based tax accountant and former Rotary District Governor Surya Prakash Bhat passed away late this evening following brief illness. He was 62 and is survived by his wife Srimathi and two daughters Shruthi and Shravya.

Surya Prakash Bhat suddenly fell ill and had been in coma for the last two weeks due to complications arising from acute diabetes. He was undergoing treatment in the ICU at Yenepoya Hospital, Kodialbail. However he failed to respond to treatment and passed away at 9.20 p.m on Wednesday, January 8th.

He was an active Rotarian. He was an active member of Rotaract Club of Mangalore Central during his youth and then joined Rotary Club of Mangalore in 1989. After holding various positions in club level and the district level including Rotary District Secretary during the year 1995-96, he became club President of Rotary Club of Mangalore during its Golden Jubilee year in 1999-2000. Then on he rose to the position of District Governor of RI Dist. 3180 during 2003-2004. He was presently a member of the Rotary District Advisory Council.

Popularly known as "SURI", Surya Prakash Bhat was born in Mangalore on 8th May 1957. He had his early education in Milagres High School and graduated from St. Aloysius College. He did his articleship under Kamath & Rao Chartered Accountants. He has been practicing as a Tax Consultant since 1980 specializing in the fields of Goods & Service Tax (GST).

He has earlier served as Treasurer and Secretary of Kanara Chamber of Commerce & Industry, Mangalore. He also has been a Member of Finance & Banking Committee of FICCI, New Delhi; Member of Advisory Board, Department of Commercial Taxes as well as of Customs & Central Excise. He was one of the founders of The Karavali Automotive Sports Club, Mangalore and a Trustee of Shri Somanatha Temple, Someshwar, Mangalore.

Had been regularly anchoring programme like “Janadhwani”, a programme which highlights problems of common man, Elections Special and Budget Analysis in the local TV Channel.

Funeral will be held tomorrow in Mangalore.

Rotary Connection

Surya Prakash Bhat Joined Rotaract Club in 1976-77 and had won record 14 out of 15 awards in the district (Comprising of 8 Revenue Districts) as the best President during 1984-85.  He served as Rotaract District Secretary during 1985-86. 

He has been addressing various institutions, organizations and service clubs on matters of general interest, personality and individual development and Rotary. Has addressed the prestigious Rotary Institutes at Colombo and was trainer for the DGN’S at Cochin Institute, Bangkok Institute & SINGAPORE Institute. He was the President during the "Golden Jubilee Year" of Rotary Club of Mangalore during 1999-2000 when the club had bagged a record 28 awards in all.

He attended Rotary International Conventions at Singapore in 1999, at Denmark/Sweden in 2006 and New Orleans, USA in 2011,and Sydney, Australia in 2014. He was District Secretary during 1995-96 and then was the Club President during 1999-2000. He had initiated unique District Projects like “Sanjeevini” – Students Parents Insurance Scheme, “Jeeva” Highway Ambulance Project, Mid Day Meal for students of 6th & 7th Std children, Mobility Training Centre for the Blind etc. 

During the Governorship, RI Dist.3180 topped the world in membership development with 15 new clubs and 852 new members.  He has represented the Dist.3180 to Council on Legislation (decision taking body of Rotary International) at Chicago, USA during 2006-07.  Has been awarded “The Citation for Meritorious Service” by THE ROTARY FOUNDATION of Rotary International in recognition of his devoted efforts for the furthering of better understanding and friendly relations of people’s of the world. Has also been awarded “The Service above Self” citation of the Rorary International for the year 2011. Was the coordinator for Zone 6A & 6B covering around 12 countries for Literacy Programme of R.I for the year 2006-07.

Was the Chairman of the Dist. Trainers Training Programme at the Rotary Institute 2017-18 at Kuala Lampur, Malaysia.

Bengaluru, Feb 2: A woman from Bengaluru lost Rs 2.8 lakh to a 'foreign friend' who promised her gifts, including gold jewellery and foreign currency.

Priya, 37, of Banashankari III Stage, told police a man named Bright Wills from England befriended her on social media in December 2019.

On December 20, Wills said he would send gold ornaments and some British pounds as gifts to celebrate their friendship and took her postal address.

“A woman claiming to be an official from the customs office, Delhi, called me on December 21. She told me there was a courier from England in my name and I should pay Rs 75,000 tow ards customs clearance. I believed her and transferred Rs 75,000 to a bank account number provided by her. On December 23, another woman called and said gold ornaments had been sent to me by courier and I had to pay Rs 2.1 lakh towards the paperwork. I transferred the money to another account number mentioned by her," Priya told police.

"On December 25, I received an email which said I should make a surety deposit of Rs 4.3 lakh within 48 hours or else the courier would be sent back to its original destination. I realised I had been cheated by Wills and others. Till now, I have paid Rs 2.8 lakh to them," she claimed.

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."