Gang war: Rowdy-sheeter’s brother hacked to death on his house terrace in Mangaluru

Bengaluru, Feb 28: “Those who struggle to come up can understand people’s problems better. Yediyurappa is one such leader who has reached this position after a struggle,’’ said former chief minister Siddaramaiah, in praise of Chief Minister BS Yediyurappa, who celebrated his 78th birthday on Thursday in Bengaluru.

Siddaramaiah was the only non-BJP leader on the dais, who not only attended the event, but was present throughout. He released a coffee table book, ‘A Leader who Saw Tomorrow’, on Yediyurappa’s life and achievements, compiled by The New Indian Express.

Dwelling on the political spectrum and human relationships, Siddaramaiah said, “Our ideologies are different, but that is limited to politics. Politics should not come between personal relationships.’’ Recalling his association with Yediyurappa, Siddaramaiah said that in 1983, he and Yediyurappa had entered the Assembly for the first time.

“Yediyurappa did not become chief minister just like that. It took years of struggle and hard work. We both have many similarities — neither of us came from political backgrounds. We came up through struggle and those who come from such backgrounds understand people,’’ he said.

Siddaramaiah said that it was Yediyurappa who first became chief minister, and he had reached the post only five years later. “I am five years younger than him, maybe that is the reason,’’ he said on a lighter note. Yediyurappa has become chief minister four times, but I have been chief minister only once, he added. He also spoke about how Yediyurappa had played an important role in bringing the BJP to power in the state, the party’s first government in South India. “Very few leaders know the pulse of the state and Yediyurappa is one among them,’’ he 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."