RSS chief Mohan Bhagawat visits Dharmasthala

Madikeri, Mar 29: In an alarming situation in neighbouring Kerala State and instances of inter-state migration of Coronavirus suspects, the authorities on Sunday sealed both Dakshina Kannada and Kodagu borders, prohibiting entry of people from Kerala into Karnataka.

Dakshina Kannada had sealed its borders after repeated instances of people misusing ambulance services to travel to Mangalore. Villagers along with the police hauled mud on to the roads that were used as alternate routes.

The road that connects the two States, which people from east Kasargod used to enter into Karnataka, were closed at Mulleria by dumping mud on the road.

Mangaluru, Jan 31: Mahesh Vikram Hegde, the co-founder of website 'Postcard News', known for spreading fake news on behalf of Sangh Parivar, was taken aback when he was asked to sing 'Vande Mataram' to prove his patriotism by a group of women activists at Mangaluru International Airport.

The video of the incident which occurred on Friday, days after editor-in-chief and co-founder of Republic TV Arnab Goswami was heckled by comedian Kunal Kamra on a flight, went viral on social media within hours.

Hegde was spotted by social activist Kavitha Reddy, and other young orators – Najma Nazeer and Amulya Leona – at the airport where he was waiting to board a plane to Bengaluru.

In a video, the three women are seen coercing Hegde to sing 'Vande Mataram' and prove his patriotism. In another video being circulated, the women are heard telling the journalist that he is getting an opportunity to become a 'hero' from 'zero' if he sings 'Vande Mataram.' However, he refused to open his mouth.

Reddy is seen asking Hegde whether he knew the time when Nathuram Godse assassinated Mahatma Gandhi.

Hegde was arrested in 2018 for posting a fake news aimed at creating communal conflict.

When saffron journalist Vikram Hegde refuses to sing 'Vande Mataram' pic.twitter.com/4TZHbpkvtd

— coastaldigest.com (@coastaldigest) February 1, 2020

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."