Spectacular formation of UAE human flag at KSCC fitness challenge closing ceremony

Bengaluru, Feb 19: A public interest litigation (PIL) has been filed in the Karnataka High Court, seeking a stay on Anand Singh functioning as Minister of Forests, Environment and Ecology contending that there are criminal cases filed against him by the Ministry.

"A stay be granted prohibiting Anand Singh from functioning as the Cabinet Minister for the Ministry of Forests, Environment and Ecology. Any other order that the Honourable Court may deem fit in the interest of justice and equity," the PIL prays.

The petition, filed by advocate Vijay Kumar, said that the Chief Minister has allocated the portfolio of the Ministry of Forests, Environment and Ecology to Singh without considering the fact that there are several criminal faces filed against him by the Ministry.

It said that the allocation of the Ministry of Forests, Environment and Ecology portfolio to Singh is in the conflict of interest.

"The holding of the post of Cabinet minister for the Ministry of Forests, Environment and Ecology is against public interest and completely in conflict of interest as he has business for which the subject Ministry is the overseeing authority and further he will also have access to the case files which again is in conflict of interest," the PIL said.

PIL adds that "it is pertinent and absolutely necessary" to deny the incumbent from accessing files related to his cases and from taking any decisions which may provide him with pecuniary benefits through his businesses.

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, May 15: Karnataka Chief Minister B S Yediyurappa on Friday announced further relief package to the lockdown affected people.

Addressing a press conference, the Chief Minister said about Rs 500 crore would be earmarked to distribute to over 10 lakh farmers, who had grown Jowar and also cash compensation to the shepherds who would lose sheep and goats due to natural disasters.

While commending the efforts of the ASHA workers, who are remained in the frontline in fight against the COVID-19 pandemic, the Chief Minister said an additional Rs 3000 would be remitted to their bank accounts as an incentive.

The Chief minister had announced Rs 1610 crore cash relief package to benefit the auto drivers, barbers and washermen, last week.

He had also announced relief package to the farmers, and migrant workers and construction workers.

Replying to questions, he denied that by bringing amendment to the APMC Act, farmers would be suffered.

Brushing aside the criticism over an ordinance brought to the APMC Act by the Opposition Congress and the JD(S), the Chief Minister said “Amendment had been brought after taking care that farmers interests will not be adversely affected”.