Bantwal: 2 arrested for razing Christian structure, installing Hindu deity; cop suspended

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, Jan 8: Dakshina Kannada District In-Charge Minister Kota Srinivas Poojary, on Wednesday announced that the District Administration will organise the Karavali Utsava from January 10-19 at Karavali Utsava Maidaan here in the city.

The minister was addressing a press conference on Wednesday morning at the Deputy Commissioner’s office. He informed that a rally will march from Nehru Maidaan to Karavali Utsava Maidaan on January 10 to officially mark the inauguration of the utsava. 
The rally will be flagged off by Minister Kota Srinivas Poojary.

Beach Utsava and Kite Festival will be organised at the Panambur beach on January 17, 18 and 19 as a part of Karavali Utsava.

Lucknow, Jul 20: Dr Azizuddin Sheikh, who was fighting COVID-19 as a front line worker, passed away after contracting coronavirus in Uttar Pradesh. He is survived by a wife and three small children. 

40-year-old Dr Azizuddin, who hailed from Rajasthan, was serving as a paediatrician at Avanti Bai Hospital and Duffein Hospital, Lucknow for past few years. He had also worked in the Middle Eastern countries. 

When a large number of doctors preferred to stay home following the covid-19 outbreak, Dr Azizudin was working 16 to 17 hours battling the pandemic. 

According to sources, he tested positive for the covid-19 last month. “After the reports came positive, he had to call the concerned authorities many times to take him to the hospital,” recalled his family members.

He was first admitted to Lok Bandhu Hospital and was later shifted to KGMU after his condition deteriorated. Later he was taken to SGPGIMS.
 
“Despite following all the guidelines and taking every precaution while treating coronavirus patients, he tested positive for the covid-19. It’s a shock for all of us,” he said.

He used to console his family members and instill confidence among them, said one of his relatives. 

A local newspaper quoted his friends as saying that he was very dedicated in serving people that he used to take minimal possible fees from his patients. When the family asked him to increase consultation fees his reply would be, “They are poor people, how will they afford”?

After his death, one of his patients Alok Singh wrote about an incident. “When I asked doctor Sahib why he charges so less, his answer was I have to answer Allah. The truth that he has left us will always be the reason for our grief.”