Political gang war: Petrol bomb thrown at RSS office, stones at CITU office

Mangaluru, Jun 15: A father and his four-year-old son were killed when their motorcycle was hit by a lorry from behind at Bakampady junction on the outskirts of the city.

The Police said the deceased has been identified as Abdul Bhasheer, a resident of Krishnapura and his son Shayan. 

On Sunday evening, Bahseer was going from Mangaluru to Krishnapura by the motorcycle along with wife and son when a speeding lorry "dashed into the motorcycle from behind and knocked them down''.

The four-year-old son died on the spot while Basher and his wife were rushed to the hospital. However, the husband succumbed to injuries at the hospital on Monday. Local police registered a case in this connection.

Bantwal, Karnataka, May 29: Vitla Police have registered a case against four persons, including a Bajrang Dal leader, on charges of assaulting a boy and forcing him to chant 'Jai Shree Ram', video of which had gone viral on social media.

Police said on Friday that the accused have been identified as Bajrang Dal leader Dinesh, a resident of Kanyana, and two 16-year-old youngsters from Kolnadu village and a 17-year-old boy from Kanyana village. The victim of the assault has been identified as the first PUC student of Kudtumugaru.

On April 21, at around 11 am, four accused waylaid the boy's bike and started abusing him. They then dragged the boy to Kadumath High School grounds and assaulted and posed life threat. Besides, they forced him to chant ''Jai Shree Ram,'' he stated in the complaint.

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."