Shut all madrasas in India; they promote terrorism: Shia leader tells PM

Chikkamgaluru, Feb 21: Wazi Noronha, aka, Vojald, the father of Amulya Leona Noronha, who lives in Koppa taluk of Chickmagalur district has said that he was shocked by his daughter’s pro-Pakistan slogans.

“Let her rot in jail. I don’t mind if police break her bones, I don’t support what she said and I will not approach lawyers for her bail. She has committed a grave mistake,” he said.

Amulya, a 19-year-old student activist, was booked for sedition yesterday after she raised ‘Long Live Pakistan’ slogans at a CAA-NRC rally. A visibly embarrassed Asaduddin Owaisi, AIMIM chief and MP tried to snatch the mic away from her and slammed her. Karnataka Police have registered a case under IPC Section 124A (Offence of sedition) against Amulya.

Mr. Wazi, who owns a two-acre areca plantation and runs a poultry farm, said he would not make any attempts to get her bail. “Let the law take its course. I cannot approve of her statement,” he said.

He said he had cautioned his daughter against getting involved in protests. “I told her to complete studies first and later she could fight for poor people. But what she said yesterday is not acceptable. I don’t know what made her so. I hope a probe would bring out who prompted her to make such statements,” he said.

Mr. Wazi also admitted that he was associated with BJP and had worked for saffronite leaders like Shobha Karandlaje and D N Jeevaraj.

Mangaluru, Mar 14: In a bid to prevent the coronavirus spread in the city, Mangaluru City Corporation on Saturday disallowed the street vendors to continue their business activities until further notice.

MCC Commissioner Shanady Ajith Kumar Hegde, in an order released today, warned that any vehicles, carts or trolleys that would be seen violating the order will be towed away.

The development comes in the wake of state wide ban on all shopping malls. In Mangaluru too all the malls remained shut 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."