Motorbike theft racket busted; teenagers among 4 held, 11 vehicles sized

Mangaluru, May 6: The Kanara Chamber of Commerce and Industry has urged the government to consider erstwhile undivided Dakshina Kannada (now DK & Udupi) as one unit for the purpose of movement of people. KCCI president Isaac Vas has written a letter to Karnataka chief secretary T M Vijay Bhaskar in this regard. 

Mr Vas said: Even though the erstwhile Dakshina Kannada district was bifurcated in 1997 for administration purposes, the two districts are actually an urban agglomeration with most of the population residing in suburbs/towns. Office Staff, technical crew and labour of many industries reside in either district and commute daily for work within an efficient transport system.

The present restriction on Inter-district movement in view of the Lockdown is hindering the kick starting of industries and commerce. Workers are deprived of their livelihood and Industry and business owners are finding it challenging to move forward. To add to this, the migrant labour is moving back to their native places further aggravating the situation. Many Industries and Commercial establishments have requested us to take up this matter with the government, he said.

“Hence, we kindly request you to consider these two districts as one geographical area for the movement of people and private vehicles,” he said adding that this would facilitate movement of people for employment and business in either districts of Dakshina Kannada & Udupi.

He pointed out that Bangalore Rural, Bangalore Urban, Ramanagara, Chikkaballapur and Kolar are considered as a single unit as per your order No. RD158/TNR 2020 dt 03/05/2020 (Clause 2(a)).

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, Apr 29: As many as 11 more people have tested positive for the coronavirus in the last 24 hours in Karnataka, said the State's Health Department on Wednesday.

According to an official statement, 11 new COVID-19 positive cases were reported from 5 pm on April 28 to 5 pm on April 29.

"With this, the total number of positive coronavirus cases in the state has mounted to 534, of which 20 deaths have been reported and 215 people have recovered," added the statement.

Of 20 coronavirus patients who died, one death was due to the non-COVID cause, the statement further said.