Police commissioner P S Harsha appeals to people to send videos of riots for investigation

Mangaluru, May 5: As many as 7,119 labourers, who were stranded in Dakshina Kannada district, were sent to their native places in buses operated by KSRTC’s Mangaluru and Puttur divisions.

After the announcement of lockdown, the stranded labourers were provided shelter in various halls, Town Hall and government hostels in the district.

The stranded labourers from Kuloor, Panjimogaru, Panambur, Baikampady, Yeyyadi, Mulki, Ullal, Bunder, Hoige Bazar and from taluk centres, who wished to take up farming activities in their villages, were sent back in KSRTC and private buses. As many as 266 buses were engaged for ferrying the labourers.

The labourers underwent health check-up prior to their departure to their native villages, Deputy Commissioner Sindhu B Rupesh 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."

Mangaluru, June 24: Congress leader Ivan D’Souza has vowed to serve the poor and practice as a lawyer in the city, as he completed six years of tenure as a member of Karnataka legislative council on June 23. 

Expressing satisfaction about his work as an MLC, he said: “I’m one among the three MLCs who have 100% attendance in the council. Meanwhile, I’m the only council member to utilise the privilege of raising five questions in each session. I brought several major issues to the government through the questions and succeeded in finding solutions to the problems of people.”

“During my six years of tenure as a council member, I could bring sanctions to the tune of Rs 46 crore through various departments. Meanwhile, financial aid to the tune of Rs 13.24 crore has been distributed through Chief Minister’s Relief Fund to nearly 1,600 beneficiaries. I will continue to serve the poor on my own as an individual. For this, I have set up an office in the premises of my house,” Ivan said, adding that he has distributed grocery kits and other essential items to over 18,000 families during the lockdown period.

“I have successfully fulfilled my duties as the chief whip of the government in the council and also as the parliamentary secretary to revenue department in Siddaramaiah and H D Kumaraswamy governments, respectively,” he said. 

Ivan said his office in the Mangaluru City Corporation (MCC) building will be handed over to JD(S) MLC S L Boje Gowda. “My doors are always open for the people. I will strive to build the party in the state,” he added.