Creator of 'Indian comics' no more

Bengaluru, Feb 27: About 60kg of unaccounted gold ornaments worth Rs. 21 crore were unearthed by officers of the Commercial Taxes Department of Karnataka Government.

The ornaments were recovered after the department conducted surprise inspections and raided business premises of wholesale jewellery dealers in Ranganatha Mansion and Sakalajee Market in Chickpet area of Bengaluru on Tuesday.

"The raid was based on information that many traders from other states visit the city and carry gold jewels without any valid documents and supply it to local jewellers without invoices," said Srikar MS Commissioner of Commercial Taxes in a statement.

The officers raided the premises of 23 jewellers and found 60 kg gold ornaments in stock which were not covered by valid documents. A penalty was levied on the undocumented ornaments.

"It is informed that the enforcement wing is keeping a close watch on the interstate movement of gold, silver and all the dealers in the state are hereby advised not to buy any goods without valid purchase invoices, added Srikar MS.

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."

Udupi, Jul 7: A hotelier committed suicide by jumping into a well at Hiriadka in Udupi district last evening. 

The deceased is Raghavendra Bhat (48), a resident of Kadiyali and owner of Hotel Shivasagar in Kadiyali.

He had been to his brother's house in Hiriyadka where he resorted to the extreme step. 

He was known for organising tiger dance competitions during Sri Krishnashtami every year.

He had contested the Udupi CMC election from Congress party, but had lost by a few votes. Later he had joined the BJP.

A case has been registered ar Hiriadka police station and investigations are on.