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Bengaluru, Feb 14: Bengaluru Police on Friday said that it has busted a gang engaged in e-commerce fraud over the online marketplace who were involved in 200 of the 316 cheating cases registered last year.

"We registered 316 cases for cheating through online marketplaces last year. We have busted a gang operating from Rajasthan's Bharatpur and arrested 5 people. They are responsible for 200 out of 316 cases. We are questioning the accused," Bhaskar Rao, Commissioner of Police, Bengaluru told reporters here.

Explaining their modus operandi, the Police Commissioner said, "There were fictitious buyers and sellers on the online marketplace. These people used to call up prospective buyers and sellers. The products that were shown were two-wheelers, four-wheelers, electronic items and furniture."

"People used to send their money to these fraudsters using their QR code. The fraudsters were operating from Bharatpur in Rajasthan. A police team of 15 was sent to the place from where they were operating. Rajasthan police gave us full cooperation and we were able to arrest five persons," he added.

Rao said that these fraudsters had an idea about the loopholes in the e-commerce sector and exploited them.
"Some of those arrested were employed in the e-commerce and banking business and they had an idea about the loopholes in this sector," he said.

"We warn the citizens to ensure that they verify the antecedents of the buyers and sellers in this sector before spending money on these platforms," he 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."

Mysuru, Jan 11: Accusing the Congress and other opposition parties of pursuing “vote bank politics” on the Citizenship (Amendment ) Act (CAA), Kannada littérateur and Saraswathi Samman awardee S L Byrappa accused the party of misleading the people on the issue.

Speaking to media persons here on Friday, Mr Bhyrappa said that Congress was adopting the divide and rule policy of the British, who had created a rift between the Hindus and the Muslims to break their unity during the freedom struggle.