Late Ananth Kumar’s widow Tejaswini to contest from Bengaluru South

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, Jul 21: Private hospitals cannot send back COVID-19 patients for any reason, district in-charge minister Kota Srinivas Poojary said on Monday.

The Minister was addressing a meeting at the Father Muller Medical College here on the arrangements made for COVID-19 patients.

Dakshina Kannada district is quite advanced in the medical field. Hence, the government will not tolerate COVID-19 patients wandering from one hospital to another for treatment. Refusing to admit COVID-19 patients in hospitals is unacceptable, he warned.

Bengaluru, Jan 31: Senior IPS officer Praveen Sood is the new Head of Police Force in Karnataka as the current DG and IG Neelamani Raju today retired.

Praveen Sood, the DIG of CID’s Economic Offences Wing, introduced several reforms that sped up investigation processes. He introduced the Crime and Criminal Tracking Network System all over the state by networking all police stations in the country and ensuring data entry and retrieval of all information in police stations and higher police officers online.

Born in 1964, Sood graduated from IIT Delhi and joined the Indian Police Service in 1986. He kicked off his career as the Assistant Superintendent of Police in Mysuru in 1989. He has served as the SP of Ballari and Raichur before being posted as the Deputy Police Commissioner (Law and Order) of Bengaluru.

In 1999, he served as the police officer on foreign deputation as the police advisor to the Government of Mauritius for 3 years.  He was posted as Police Commissioner of Mysuru City between 2004 and 2007.

He took over as the Additional Commissioner of Police (Traffic) in Bengaluru in 2008 and continued in the post till 2011. He has won the Chief Minister’s Gold Medal for excellence in service in 1996, the Police Medal for Meritorious Service in 2002  and the President’s Police Medal in 2011.

During 2013-14 he took over as Managing Director of Karnataka State Police Housing Corporation. He later worked as the Principal Secretary to the Home  Department as the Additional Director General of Police (Karnataka State Reserve Police) and the ADGP of Administration.

In 2017, he was appointed the Bengaluru Police Commissioner. He was also instrumental in launching “Suraksha” App and “Pink Hoyasalas” managed by all-women police officers.

As the DIG of the CID, Economic offences and Special Units, he is credited for opening the Centre for Cyber-crime Investigation, Training and Research for training police officers, prosecutors and the judiciary in handling cyber crime cases.