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Mangaluru, Feb 5: ‘Forum for the justice of December 19 Mangaluru firing victims’ has demanded that the policemen who are responsible for the death of two innocent men in Mangaluru one-and-a-half months ago should be booked for homicide. 

49-year-old Abdul Jaleel Kandak, a father of two, and 23-year-old Nausheen Kudroli, were killed in an arbitrary and unwarranted police firing during a disturbance occurred due to police baton charge in the city on December 2019. 

Addressing a press conference, Forum’s convenor Abdul Jaleel Krishnapur said that a judicial inquiry commission should be set up to probe into the police firing which claimed two lives and injured many other innocent civilians.  

“Already a murder case should have been filed against the policemen who opened fire on the people.  Instead, false cases have been booked against many innocent people including the victims. This is a blot on the society,” he said. 

He urged the government to direct the police department to drop false charges registered against the victims and take necessary action against the culprits in khaki. 

He said that the Form demands Rs 25 lakh each compensation for the kin of the two men murdered by the police and Rs 15 lakh compensation for those who injured in police firing on December 19.

Bengaluru, Jul 4: Karnataka Congress leader Dinesh Gundu Rao said on Saturday that he and his family would get tested for COVID-19 after one of his security persons tested positive for the infection.

Rao's family will also be in-home quarantine for the stipulated time.

"One of my police security person has tested positive for COVID yesterday. My family members and I are getting tested now and will be in-home quarantine for the stipulated time period. None of us are showing any symptoms," he said.

The total number of cases in Karnataka stands at 19,710. Out of them, 8,805 have recovered and 293 patients have lost their lives, according to the Union Health Ministry.

Across the country, the total number of cases stands at 6,48,315. As many as 3,94,227 patients have recovered so far and 18,655 have lost their lives due to the virus.

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."