Tejasvi Surya deletes his 2015 uncultured tweet against Arab women after it comes to notice of Arabs

Bengaluru, Feb 26: The police remand of student activist Amulya Leona Noronha, who was produced before a Magistrate, after a no-show at the Metropolitan Magistrate Court, was extended by 10 more days.

The Fifth Additional Metropolitan Magistrate at the Magistrate's home on Tuesday night had remanded her to police custody for 10 days, less than the 14 days asked for by the Special Investigative Team, considering that she has already spent over four days in judicial custody.

Amulya Noronha, a student of NMKRV College for Women, had raised pro-Pakistan slogans by shouting ''Pakistan Zindabad'' at an anti-CAA protest in Bangalore on 20th February following which the city police filed a case of sedition against her.

Bengaluru, Mar 3: Senior Congress leader and Leader of Opposition in Karnataka Assembly Siddaramaiah on Tuesday said that the party's protest will continue until the Speaker will allow them to discuss BJP MLA Basanagouda Patil Yathnal's recent comments on freedom fighter HS Doreswamy.

"Our protest in the well of state assembly will continue until Speaker allows us to discuss about Basanagouda Patil Yatnal," Siddaramaiah said.

Congress MLAs staged a protest in the Karnataka Assembly and entered the well demanding BJP MLA Basanagouda Patil Yathnal's apology for his 'Pakistani agent' remark.

Earlier, Congress leaders on February 26 staged a protest on the same issue in front of Mahatma Gandhi's statue at Vidhana Soudha.

Yathnal, on February 25, called Doreswamy a fake freedom fighter and a Pakistani agent while addressing the media. His comments triggered a controversy drawing sharp remarks from Congress and other parties.

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."