Muthalik banned from entering Goa for 60 days

Bengaluru, Feb 10: A group of women on Monday started a protest against Citizenship Amendment Act (CAA), National Register of Citizens (NRC), and National Population Register (NPR) here near Bilal Masjid.

Members of the transgender community on Sunday had also taken out a march here to express solidarity with those protesting against CAA, NRC, and NPR.

The newly enacted law is facing stiff opposition across the country with some states including Kerala, West Bengal, Rajasthan and Punjab refusing to implement it. Rajasthan, Kerala, and Punjab have also passed resolutions against the amended citizenship law in their legislative Assemblies.

The CAA grants citizenship to Hindu, Sikh, Jain, Parsi, Buddhist, and Christian refugees from Pakistan, Afghanistan, and Bangladesh, who came to India on or before December 31, 2014.

Mysuru, Feb 1: The local police have arrested a man stabbed his irresponsible wife after she apparently hurt him with her naughty TikTok videos in Periyapatna of Mysuru district.

According to police, Srinivas stabbed his wife Savitha for TikTok videos where the latter featured with a different man.

The couple was not in good terms and was staying separately since few years. Savitha was residing in Mysuru and she used to send TikTok videos posing with another man to Srinivas.

The couple had two children, who reside with Srinivas, who was upset with the videos and invited Savitha to the birthday party of one of their children at Periyapatna.

He attacked her with a knife soon after she reached the function venue, Police 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."