It’s Kalladka Bhat’s order: Churches, dargahs, madrasas must celebrate national festivals

Udupi/Mangaluru, Apr 3: As many as 11 liquor addicts in Udupi and Dakshina Kannada districts have committed suicide, due to non-availability of liquor.

It is said that the District administration, in association with Psychiatrists, have taken the initiative to provide counselling services, along with telemedicine, to the addicts.

Deputy Commissioner G Jagadeesh said on Thursday that arrangements will be made to provide treatments and personal counselling for the liquor addicts.

Bengaluru, Jan 5: BJP leader and Karnataka Chief Minister BS Yediyurappa once again blamed the Congress of creating 'confusion' among the Muslim community over the Citizenship (Amendment) Act-2019 while launching a door to door campaign to dispel such rumors.

Yediyurappa was on a door-to-door campaign to make people aware of the Citizenship (Amendment) Act and to allay their fears.

"Unnecessarily, the members of Congress are creating confusion among the Muslim community. I assure you that not a single Muslim will be affected because of CAA," said B. S. Yediyurappa.

"Almost all previous Prime Ministers have supported it, now Congress is creating a problem so as to create confusion among Muslims. That's why we are out on the door-to-door campaign," he said.

The Citizenship Amendment Act, 2019, seeks to grant Indian citizenship to Hindu, Christian, Sikh, Buddhist and Parsi refugees from Pakistan, Afghanistan, and Bangladesh and who entered India on or before December 31, 2014.

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."