Karnataka SSLC results out: girls outshine boys, Bengaluru Rural on top

Mangaluru, May 19: Team Be Human, a city based group of philanthropists, has taken commendable initiative to satiate the hunger of the civic workers of Mangaluru City Corporation that are endangering their lives to keep the city clean amidst covid-19 lockdown. 

On Friday, April 18, gorcesary kits were distributed among around 180 civic workers at Eidgah Maidan in Light House Hill in the presence of Corporator Abdul Raoof Bajal, Mansoor Ahmed Azad, Aina group Ashraf, Ceco Asif, Advocate Abdul Shukoor, U B Saleem, Sahil Zaheer, Rash Beary, Munna Kammaradi and Abdul Muttalib.

The Team swung into action on hearing the civic workers' plight due to the delay in payment of their wages by the Antony Waste Management firm. The Team was helped by the alumni of the St Aloysius College, Mangaluru (batch 1989). 

This is not the first time the Team Be Human distributing kits among the needy. Amidst lockdown it has already distributed around 1200 grocery kits among the poor people including the daily wage workers, migrant labourers in Dakshina Kannada district with help of Ahnaf Deals, Altaf, Shameem, Basha, Pradeep, Vincent,  Shiyaz Deals, Nawaz and Haneef. 

In its next step the Team Be Human is planning to distribute the kits among civic workers in Urva and Suratkal region, said Asif Deals, founder president of Team Be Human. He called upon the youth and students to come forward to help the needy and poor people who are deprived of basic facilities.

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."

Feb 28: The Supreme Court on Friday granted more time to the Central Bureau of Investigation (CBI) to file a counter affidavit on a petition filed by Karnataka BJP leader and mining baron Gali Janardhana Reddy seeking permanent relaxation on his bail condition to allow him to visit Karnataka's Bellari and Kadapa in Andhra Pradesh.

A bench of Justices Arun Mishra and Indira Banerjee listed the matter for further hearing on March 16 after the CBI sought more time to do file the counter affidavit.

Earlier, the apex court had issued a notice to the CBI and sought its response on the plea.

Last year, the Court had allowed Reddy to visit the Ballari district for a period of two weeks to meet his father-in-law, who the petitioner claimed had suffered a stroke and also allowed him to move a bail modification application seeking permanent relaxation of his bail condition.

In January 2015, the Supreme Court had granted bail to Reddy in an illegal mining case involving Obulapuram Mining Company (OMC) on the condition that he will not visit any of the mining zones in Karnataka or Andhra Pradesh.

By the time he was granted bail, Reddy had already spent over three years in prison.

Reddy and his brother-in-law BV Srinivas Reddy, who was the Managing Director of OMC, were arrested by the CBI on September 5, 2011.