Pejawar seer urges govt to handover 'Datta Peetha' to Hindus

Vijayapura, June 16: Even as a video of a man wearing a burqa who is being thrashed by locals is going viral on social media, netizens targeted Bharatiya Janata Party for their activist resorting to heinous acts. 

The man who was caught in burqa has been identified as Siddu Paragond, an activist of Snagh Parivar hailing from Sindgi town in Karnataka’s Vijayapura district. 

The bizarre incident took place in Sindgi on June 11 outside a bank.

“While people including women were standing in a queue outside the bank, the person in burqa was acting in a suspicious manner. The person was trying to get too close to women which was making them feel awkward,” local residents said.

“Getting suspicious, some locals tried to interact and their suspicion rose with the strange behaviour of the person. Suddenly some men took the person away from the bank and checked only to find that it was a man in burqa. The men thrashed him and handed him over to police,” the sources said.

Confirming this, Superintendent of Police Anupam Agrawal said that the Siddu Paragond has been arrested and remanded to judicial custody. He, however, made it clear that no suspicious objects were found on Siddu. “We are trying to find out the motive for his act,” the SP said.

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."