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Bengaluru, Jan 6: Former Governor of Karnataka T N Chaturvedi passed away on Sunday late night at a private hospital in Noida.
He was 90.

T N Chaturvedi served as of Comptroller and Auditor General of India from 1984 to 1989. He was awarded the Padma Vibhushan in 1991.

An officer of Indian Administrative Service (IAS), Chaturvedi held several key posts after retirement including Governor’s post of Karnataka and Kerala. He was the governor of Karnataka from 2002 to 2007 and held additional post of Governor of Kerala following death of then Kerala governor Sikander Bakht. He held the post from Feb 2004 to June 2004 and was replaced by newly appointed Governor.

An officer of Indian Administrative Service (IAS), Chaturvedi held several key posts after retirement including Governor’s post of Karnataka and Kerala.

Expressing grief on the demise of T N Chaturvedi Vice President M Venkaiah Naidu, in a tweet said, “T N Chaturvedi was an administrator par excellence, towering intellectual and true nationalist and he was known for his erudition, integrity and knowledge. He had an illustrious career in public life and served every role with distinction.”

Even former Union Minister Anant Kumar Hegde condoled Chaturvedi's demise. "Humble tributes to our ex-Governor of Karnataka TN Chaturvedi who passed away last evening. He was an outstanding bureaucrat who was CAG in the 90's before becoming the Governor of our state. May his soul attain Sadgati. Om Shanti Shanti Shanti!" Hegde tweeted.

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, Apr 22: A team of officials raided the Big Bags International Pvt Ltd premises here on Tuesday following the apprehensions expressed by locals that the company has violated lockdown rules by resuming operations on April 20.

On Monday several workers of the firm from Kerala, Tumakuru and Bengaluru were reported to be at the premises to resume operations.

The raiding team asked the management to temporarily shut down operations and asked the workers to leave the place.