Hindutva outfit launches campaign to ban Fajr Adhan in India

Bengaluru, Jan 6: A delegation of Christians, led by Peter Machado, archbishop of Bengaluru, met chief minister BS Yediyurappa on Sunday and sought an amicable solution to the issue of installing a statue of Jesus Christ atop Kapalibetta in Harobele village, Kanakapura taluk.

Yediyurappa is learnt to have assured the delegation of doing the needful and said he would take a decision after the revenue department submits its report. The department is looking into various aspects of the issue, including the sanction of 10 acres of land for the purpose.

“The meeting was cordial and the chief minister lent us a patient hearing. Our only request was to settle the issue in a way that is acceptable to all sections of society,” Machado said. Congress functionary and Kanakapura legislator DK Shivakumar had laid the foundation stone for the 114-foot statue of Christ on Kapalibetta on Christmas Day at an event organised by the Harobele Kapalibetta Development Trust, which plans to install the statue.

The issue took a political hue when BJP functionaries objected, saying the land sanctioned to the trust is part of gomala (reserved for cattle grazing) land and any religious activity there would be illegal. Revenue minister R Ashoka sought a report and department officials said they would submit it in a week’s time.

Bengaluru, Mar 18: In the backdrop of the breakdown of the COVID-19 virus across the state, the ongoing Budget session of the Karnataka Assembly, which is scheduled to end of this month, is likely to be cut short by one week.

According to official sources, the state government, which had shut down all the congregating places including Malls, Theatres, Marriage Halls and banned all the public functions, is in favor of the cutting short the ongoing Assembly session, to give focus on keeping a tab on the COVID-19 disease.

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."