Mangaluru: Justice Abdul Nazeer calls upon advocates to uphold justice

Bengaluru, Feb 6: A flower vendor from Channapatna town in Karnataka got a shock of his life when he found a credit of Rs 30 crore in his wife's bank account. This happened when Syed Malik Burhan was struggling to meet expenses for a medical emergency in the family.

According to reports, bank officials knocked on his doors on December 2 asking him to explain how the money came to his account.

"On December 2, they came searching our house. They only said a huge amount has been deposited in my wife's (Rehana) account and then asked me to come to the Bank along with my wife carrying Aadhaar card," Mr Burhan said.

He claimed that the Bank staff sought to exert pressure on him to sign on a document but he refused. Mr Burhan recalled that he had purchased a saree through an online portal following which he received a call seeking his bank details which, he was told, were needed as he had won a car.

"Since then, we are running from pillars to post to find out how the money came to our account. We had only Rs 60 but suddenly such huge money came, which we are unable to understand," said Mr Burhan.

Mr Burhan said he had lodged a complaint with the Income Tax department, which he claimed was not keen on investigating it initially. Based on his complaint, the Channapatna town police in Ramanagara district registered a case of forgery and impersonation under the IPC besides the Information Technology Act for cheating and impersonation on January nine.

According to police, there were many financial transactions, which Mr Burhan may be unaware of. "We are trying to find out what these transactions mean. We will arrest whoever is behind it. We will not spare them," said a police officer in Channapatna.

Kasaragod, April 9: After Supreme Court intervened and settled the Border issue with Karnataka authorities who had consented to allow the critically-ill patients from in and around Kasaragod and nearby areas to cross over to nearby Mangalore for getting urgent and critical care treatment, the Karnataka authorities is alleged to continue to be hostile either by blocking way ahead or turning a deaf ear to the patients reaching there.

It was on Wednesday onwards that the check post at Thalapadi near here on the Kozhikode-Mangalore National Highway was opened for the critically-ill patients to cross over to Mangalore hospitals for medical treatment.

However, reports reaching here said two out of the three critically-ill patients, who made it to Mangalore were allegedly ill-treated or given no treatment forcing them to return back to Kerala.

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."