Mangaluru: Verbal clash erupts over ‘cattle’ at ‘peace and harmony’ meet

Mangaluru, Jan 25: Orange vendor Harekala Hajabba, popularly known as 'Akshara Santha' (the saint of alphabets), who went on to build a school at Newpadpu village on the city’s outskirts in 1999 is among this year’s Padma Shri awardees.

When Hajabba received the call on being nominated for the award, he was standing in a queue to buy rations.

As he is not fluent in Hindi, Hajabba handed over the phone to an auto driver, who conveyed the news that the Padma Shri award will be conferred on him.

The unlettered achiever set up a primary school from his meagre savings of Rs 150 per day,  selling oranges in Mangaluru. 

“The first time I felt bad for being an illiterate was when a foreigner enquired about the price of oranges in English. I did not know what he meant. So, I decided to start a school in my village,” Hajabba had said during a felicitation programme.

When Hajabba decided to start a school, he did not get any support. He started the school with 28 children.

The school today has been upgraded to a composite high school and is catering to the educational needs of hundreds of children in and around Newpadpu.

He ran from pillar to post in the Zilla Panchayat to make his dream come true. All cash awards he had received went into building the school. The United Christians Association, moved by the sight of his dilapidated house, built a 760-square-foot house costing Rs 15 lakh for him. 

Hajabba’s life was prescribed for the syllabus of three universities - Davangere, Kuvempu and Mangalore. His success story is also included in a Tulu textbook.

He won the Karnataka Rajyotsava award in 2013, Real Heroes award from TV channel CNN-IBN.

Hajabba, when contacted, said he could not believe his ears when told about the award.

New dreams

The frail vendor, in his 60s, humbly declared that he could achieve all this because of the support of all. Hajabba now dreams of upgrading the school into a full-fledged PU college.

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."

Madikeri, Mar 16: Three suspected cases of COVID-19, who returned from a foreign country recently have been admitted to the isolation ward of the district hospital here, the district administration said on Monday.

The samples of the suspected cases have been sent for lab tests and the reports are being awaited, sources said.

As many as 74 people have been placed under home quarantine in Kodagu (also known as Coorg) as a precautionary measure following their return from abroad, a press note from the Deputy Commissioner Annies Kanmani Joy said.