Salman Ali, who quit school to sing, emerges Indian Idol 10 winner

Bengaluru, Jun 29: Former Karnataka Chief Minister Siddaramaiah along with Congress leaders on Monday rode a bicycle from his residence to Minsk Square to protest against the hike in fuel prices.

KPCC President DK Shivakumar was also seen riding a bicycle along with other members of the Congress party to Minsk Square where the party staged the protest.

During the protest, Siddaramaiah and Shivakumar along with party leaders carried a bike on their shoulders.

"We are carrying out our duty today. At the time of the UPA government's rule, when there was any hike in fuel prices, several BJP leaders had made bold statements. It is ironic that today, at the time of this COVID-19 pandemic, even despite the price of barrels falling, they have increased fuel prices," said Shivakumar.

"In Delhi, diesel prices have exceeded petrol prices. We must protest against this. The DCP can file whatever case he wants to. Despite several cases against us, we have never been shaken up. They are inconveniencing people and causing the people to burn in hell. These people must be protected," he added.

With the hike in fuel prices, the petrol prices stand at Rs 83.04/litre (increase by Rs 0.05), and the diesel prices stand at Rs 76.58/litre (increase by Rs 0.13) in Bengaluru, according to a price notification of state oil marketing companies.

The Congress has termed the increase in the prices of petrol and diesel as "unjust" and "thoughtless", and urged the Central government to roll back the increase with immediate effect and pass on the benefit of low oil prices directly to the people.

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."

Kalaburagi, Apr 17: Hundreds of people participated in the Siddhalingeswara temple chariot festival in Chitapur village on Thursday, violating the lockdown orders.

"Today at 6.30 am, around 100-150 people had come near Siddalingeshwara temple for about 20 mintues and took part in chariot pulling procession," Superintendent of Police Lada Martin said.

A case has been registered against 20 people and further investigation is going to ascertain more details related to the religious gathering.
Meanwhile, a sub-inspector has been suspended.

Thirty-six cases of coronavirus were reported in Karnataka on Thursday, taking the state's tally to 315.