Mangaluru: Customs seize foreign currency worth Rs 7.54 lakh from Dubai-bound passenger

Bengaluru, Jan 18: The Karnataka state government has reportedly initiated the process to ban organizations like Popular Front of India (PFI).

State Home Minister Basavaraj Bommai on Friday evening said that instructions have been given to the police and officers concerned to gather information about the activities of such organisations so that necessary inputs can be sent to the Center.

He made it clear that the action would not be limited against PFI and SDFI (Social Democratic Front of India), rather any organisation which is involved in such activities, would meet the same fate.

Hubballi, June 8: If everything goes as expected, the railway station in Hubballi, the commercial capital of the state and also the headquarters of South Western Railway (SWR), will have the world’s longest railway platform next year.

E Vijaya, chief public relation officer of SWR, said the work is being done as part of doubling between Hubballi and Bengaluru. 

“At present, Hubballi has five platforms, and the number will be increased to eight. Inspection carriage line is getting converted to full platform. 

Platform No. 1 will be extended from 550m to 1,400m with 10m width. At present, Gorakhpur’s 1,366m platform is the world’s longest facility,” the officer said.

She added that one more entry point is coming up at Gadag Road. “Rs 90 crore is being spent on the works related to full yard, signalling, electrical and building. 

The works, started in November 2019, will be completed in the next one year,” said Vijaya.

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."