Gowda refused entry to rly workshop he got renovated as PM

Hubli, Feb 19: The Karnataka Police on Wednesday registered a case against unknown persons for assaulting three Kashmiri students in the court premises here.

A suo motu FIR has been registered at Vidyanagar police station of Hubli in which assault charges have been filed against 10 to 15 unknown people.

It can be recalled that on February 17 these three Kashmiri students were attacked in court premises after they were produced in court on charges of sedition.

The Kashmiri students were arrested here on February 15 after their video in which they are seen allegedly raising pro-Pakistan slogans went viral.

The students were studying at the KLE Institute of Technology on a central government scholarship.

Bengaluru, Mar 12: Days after a video of an elephant being shot in Bandipur National Park went viral on social media, officials said that they have removed a staffer and initiated action against an employee of the Karnataka Forest Department in the matter.

According to officials, the incident took place on March 7.

"We have removed Rahim, temporary staffer, and initiated action against Umesh, a permanent employee of the Karnataka Forest Department, after an internal enquiry," Bandipur field director T Balchandra said.

While Rahim is said to have shot the charging elephant, Umesh reportedly made the video and shared it on social media.

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."