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Bengaluru, Feb 10: Two Iranian nationals have been arrested by the Karnataka police for allegedly stealing money from car showrooms by diverting cashiers’ attention in Mangaluru, Udupi and Bengaluru.

The arrested are Saeed Rostami, 26 and his friend Saber Hossein Eghbalzadeh, 35, are both residents of Tehran and in India on tourist visa. They were caught by the sleuths of Bengaluru’s RMC Yard police station.

The accused would approach the cashiers, asking for change for Rs 2000 notes to divert their attention and flee with cash from the showroom. 

The duo landed in New Delhi on January 16. Later, they arrived in coastal Karnataka before reaching Bengaluru on February 1. 

The same day around 4pm, the two visited Trident Automobile Pvt Ltd’s service centre in RMC Yard. They went to cashier Kiran and sought change for Rs 2000. One of them dropped the note and Kiran picked it up for him. Meanwhile, Kiran also noticed there was no change in his cash box and informed the duo accordingly. 

“Kiran later realised Rs 44,000 was missing from the cash box. He verified CCTV footage and found the two visitors stole the money when he bent down to pick up the Rs 2000 note,” a police officer said.

Kiran filed a theft and cheating case against the men. RMC Yard police suggested Kiran circulate the footage at other car showrooms and service centres as they had heard about similar incidents being reported from Udupi, Mangaluru and other places in Bengaluru.

“Sharing of CCTV footage helped us nab the suspects. They visited a showroom near Cauvery junction on Ballari Road on February 6. The staff noticed the duo and realised they were the same guys, who had stolen the money at RMC Yard and informed us,” said police.

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."