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

Bengaluru, Jun 9: A 42-year-old founding director of an engineering consultancy firm lost Rs 65,000 to online fraudsters who posed as representatives of a mobile service provider and lured him with the offer of a fancy number recently.

Asif (name changed) received a text message on May 19, informing him that a platinum number, 9099999999, was available and interested people could dial a mobile number to avail it.

“Asif, who runs a mechanical, electrical, plumbing (MEP) engineering consultancy near Shivajinagar, decided to get the fancy mobile number. He called the number and the receiver said they would generate an invoice for his request. After a fake invoice for Rs 64,900 was generated, Asif paid the money through online transaction that day. Asif waited for two weeks for the SIM card with the fancy number to reach him,” an officer said.

East CEN Crime police registered a case of cheating under section 420 of IPC and sections under the Information Technology Act after Asif lodged a complaint on June 6.

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."

Mangaluru, Feb 9: A youth, native of Dakshina Kannada, was kidnapped and later robbed and then abandoned by a group of criminals, after he landed at the Karipur International Airport in Kerala early on Sunday morning.

In a complaint filed with the Kondotty police, the victim identified as Abdul Nazar Shamsad, said he was kidnapped while he was travelling in a shared auto from the airport to Calicut town. The kidnappers took him to an unknown destination where they tortured him.

Shamshad was reportedly subjected to physical assault and was asked to hand over the gold that he carried with him. It is learnt that the kidnappers had mistaken the youth for a gold smuggler and tortured him in order to get hold of the smuggled gold. They also stole his money and documents before abandoning him.