Thrown out of Cong, Harikrishna Bantwal joins BJP chanting Hindutva mantra

Shivamogga, Jul 24: The protest by Accredited Social Health Activists (ASHA) under the All India Trade Union Congress (AITUC) entered its 14th day on Friday demanding personal protective equipment (PPE) kits and a salary of at least Rs 12,000 per month.

They have been protesting in different parts of Karnataka since July 10.

Staging a protest in front of the deputy commissioner's office, the ASHA workers complained of the government turning a deaf ear to their problems.

Clad in their signature pink saris, they raised slogans to demand appropriate salary for their work and the necessary equipment to protect them from the ongoing COVID-19 outbreak. 

They said that they worked tirelessly during the COVID-19-induced lockdown without any safety. The department only provided them with sub-standard equipment to combat the deadly virus. All they were asking for is a basic pay of Rs 12,000 against the current pay of Rs 6,000.

Prema, an ASHA said, "The authorities are praising our work, clapping for us and showering flowers on us but are not listening to our grievances."

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, Feb 28: Sleuths of Bajpe police station have busted a counterfeit currency racket and arrested two persons on charge of printing and circulating fake currency notes of Rs 500 and Rs 200.

The arrested have been identified as Dheerendra (45), a resident of Kanjilakody House in Bantwal taluk, and Sudheer Poojary (44), a resident of Adyar Volabail. Both of them said to be activists of Hindutva groups and had campaigned for BJP during last Lok Sabha polls.

Apart from counterfeit currencies, the cops have recovered a colour printer, two mobile phones and a motor bike from the accused.

According police, on February 23 the miscreants went to a petty shop owned by one Abdul Salam near Suralpady and purchased a Gillette blade costing Rs 20. They handed over Rs 200 currency note to Abdul Salam and took Rs 180 back from him.

However, the shop keeper grew suspicious about the genuineness of Rs 200 note. When he went in search of the duo, he came to know that they had purchased mustard seeds from a nearby provision store belonging to one Muhammad Arif. There too, they had handover Rs 200 fake note and got change.

The duo then took fake notes back from Abdul Salam and Muhammad Arif and escaped. The next day, Abdul Salam filed a complaint with Bajpe police station.