Police going soft on vigilantes; harassing Muslims: SSF leader complains to CM

Bengaluru, Feb 14: Raja and Rani got married on Valentine's Day at Cubbon Park here.

The bride and the groom were decked up in bridal finery were heralded with traditional wedding music with nadaswaram and thavil (percussion) . The catch was that the married couple were horses.

Pro-Kannada activist and Kannada Vatal Party chairman Vatal Nagaraj performed the marriage ceremony of the two horses.

Nagaraj gave a dhoti and shirt to Raja (male horse) and a saree along with a taali (mangal sutra) to Rani (female horse).

Nagaraj has been conducting such ceremonies in the past too. Last year he had married off two sheep- Jacob and Carolyn in a similar ceremony.

The activist says he is all for love and urged anti-Valentine's Day supporters not to oppose lovers and their Valentine's Day celebration.

He also urged the Central government and the Karnataka state governments to give Rs 1 lakh and RS 50,000 respectively to the "lovers to support their love" by helping them get married.

Meanwhile, sweets were distributed to all the guests who had participated in the Valentine's Day marriage ceremony today.

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."

Hassan, Feb 26: A 35-year-old poachers died on the spot by his fellow man accidentally, mistaking him as animal at Yedikumari Kaginahere forest areas near Sakaleshpura in the district early hours Tuesday, police sources said.

The deceased has been identified as Harish.

The incident happened when ten poachers went hunting for wild animals in the Yedikumari Kaginahare forest areas.