PU college principal ends life; kin allege harassment by upper caste men

Remember social media memes of Chinese companies exporting #BoycottChina hats and t-shirts to India? This time India’s sensational and saffronite TV anchor Arnab Goswami vindicated those memes by hosting an anti-China debate show which was sponsored by Chinese companies!

While the last night's debate was all about boycotting Chinese products in the wake of massacre of over 20 Indian soldiers by their Chinese counterparts in eastern Ladakh, the show was brazenly promoting Chinese products through advertisement placements. 

During the debate, amongst the flashy headlines, there were two brand sponsorships that appeared: VIVO and Xiaomi. Both companies are giant Chinese multinational corporations. 

Twitter user Nirmala Tai, who was among those who spotted this irony, highlighted two instances during the debate where the logo of one of the brands popped up, and one where Xiaomi was found promoting the Mi 10. 

Many Twitterati used Goswami’s some of the favourite words such as ‘hypocrite’ and ‘anti-national’ to target him. They hit out at his channel for accepting sponsorship deals from Chinese brands at a time when anti-China sentiment is strong in the country.

Boycott China powered by Mi10 and Vivo. pic.twitter.com/TAb6Fn1tWx

— Nirmala Tai (@vishj05) June 17, 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."

Bengaluru, Feb 18: Passengers of the Ahmedabad bound GoAir flight had a providential escape when the engine of the aircraft while on the roll of take-off hit by a foreign object at the Kempe Gowda Bengaluru International Airport on Tuesday.

'The right engine of GoAir flight G8 802 from Ahmedabad to Bengaluru is suspected to have suffered from foreign object damage (FOD) while on take-off roll,' an official statement said.