Drunk passenger urinates on-board Air India flight, pays heavy fine

Mangaluru, Jan 18: The Muslim Central Committee of Dakshina Kannada and Udupi has claimed that around 3 lakh people had gathered at Shah Gardan, Adyar-Kannur in Mangaluru on January 15, even though their expectation was just 1 lakh people.

The protest against CAA, NPR, NRC and police atrocities against minorities was jointly being organised by the various Muslim organisations of twin district under the leadership of Muslim Central Committee.

“We had just expected around 1 lakh people. But the Mangaluru witnessed the largest gathering in its history on Jan 15. Around 3 lakh people had participated in the protest,” Ibrahim Kodichail, vice president of the committee told media persons today.

K S Mohammed Masood, president of the committee, added that the event was a grand success and fretful, besides being peaceful. He wholeheartedly thanked all those who strived hard to make the protest a great success and to those who had taken part in it.

“At least 28 organisations have come together. As a result 3 lakh people assembled. I thank all those organisations,” he said.

He also opined that police too had helped to maintain law and order and cooperated with the protesters at the venue.

SM Rasheed Haji, B M Mumtaz Ali, Syed Ahmed Basha Thangal, Kasim Ahmed H K and Mansoor Ahmed Azad were present at the press meet among others.

Udupi, Apr 29: Udupi Deputy Commissioner G Jagadeesha on Wednesday said that though the district was in the green zone in connection with COVID-19, there would not be any further relaxations and the lockdown would continue till May 3.

According to a statement, he said that no fresh Covid-19 cases have been reported for the past month. However, the district is not immune to the threat of the infection. Thus, the lockdown would continue till May 3 with minimum relaxation.

The district has already initiated relaxations and mandatory guidelines have to be implemented, he further said.

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."