Koora Thangal appointed as Ullal Khazi

Bengaluru, Jun 18: Former Karnataka Chief Minister and Congress leader Siddaramaiah has accused the BJP-led government of not passing the benefit of the low price of crude to the common man and urged Prime Minister Narendra Modi to take steps to bring down prices of petroleum products.

Hitting out at the BJP-led government, he termed it as "opportunistic" and said the price of petroleum products were being increased when people were facing difficulties due to COVID-19.

"It is very disheartening to witness and unprecedented opportunistic government which is trying to extract every pound and flesh from the common man, that too when the whole country is suffering from the COVID-19 pandemic. This is in the backdrop of the continuous price hike in the last 10 days," said the letter was written on Wednesday.

The Congress leader said that the policy decisions taken by the government "with respect to managing fuel sources are inconsistent with the prudent measures generally adopted".

"When the price of crude oil was remarkably low in March, April and May 2020, your government was very reluctant to pass on the benefits to the people by reducing the fuel prices proportionately, but, instead, your government continued to capitalise by increasing the excise duty," he said.

He said the government had also "failed" in the last six years to increase the oil storage capacity which could have been used for the country's advantage when the international crude oil price fell really low.

He said the government should roll back the excise duty and help in the reduction of fuel prices.

"The reduced burden will help the common man to have additional money in hand that will be spent on essential goods and services which will ultimately help them tide over these difficult times," he said.

Mangaluru, Jan 13: A truck parked at the site of protest against the new citizenship law and National Register of Citizens (NRC) at Deralakatte on the outskirts of the city was charred down to ashes after it was set on fire by miscreants, police said here on Monday.

Police said that Deralakatte Citizenship Protection Committee had organised a protest rally against the Citizenship Amendment Act (CAA) here on Sunday. After the rally concluded, a few unidentified miscreants set the vehicle on fire.

The incident resulted in chaos, causing panic among the locals who informed the police immediately.

Condemning the incident, the local unit of Popular Front of India has claimed that the incident was an attempt by saffronist goons to disrupt peace and trigger communal riot in the region. It has urged the police to nab the accused immediately without yielding to any political pressure.

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."