Jubail chapter of Bearys Chamber of Commerce & Industry launched

Hubli, Feb 24: Pro-Pakistan slogans were found written on the walls and doors of Higher Primary School in Budarsingi village here on Monday, said Raman Gouda Hatti, Deputy Superintendent of Police (DSP), DCRB, Dharwad.

"The headmaster of the school noticed the slogans written on the walls and doors by chalk and he informed us. We will investigate the matter based on the complaint," said DSP Hatti.

The slogans were written in the Kannada language. Those behind the incident have not been identified so far.

The villagers staged a protest demanding action against those behind the act.

Congress leader HK Patil condemned the incident and asked for culprits to be identified and punished soon.

"Anti-social elements are involved in these acts. The government has failed to identify these people and punish them. The culprits behind this act need to be identified and punished. This incident is unfortunate and the intelligence department should work to stop these kinds of incidents," said Patil.

Mangaluru, Jun 9: Two days after he went missing under mysterious circumstances, a 33-year-old man was today found dead on the banks of Netravati river at Ullal Hoige on the outskirts of the city.

The deceased has been identified as Chethan Acharya. A missing case was registered on Tuesday morning at Ullal police station.

It is suspected that Chetan might have committed suicide due to depression. 

The missing case was later converted into the case of unnatural death. Investigations are on.

Also Read: Mangaluru: 28-year-old man jumps off Netravati bridge

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."