Slain Bahseer’s aggrieved brother urges people not to disrupt peace

Mangaluru, May 20: The local unit of Bharatiya Janata Party has defended the delay in repatriation of coastal Kannadigas from Middle Eastern countries saying that it is impossible to bring all expatriate together at a time when covid-19 cases are continuing to spike in the region. 

Addressing a press conference, Sudarshan M, president of Dakshina Kannada unit of BJP said that the entire district administration was working as a team under the leadership local MP Nalin Kumar Kateel and district minister Kota Shrinivas Poojary and seven BJP MLAs in this critical juncture.

“Without any bias, we also have reached out to the needs of people of Mangaluru assembly constituency represented by former minister and Congress MLA U T Khader,” he said, adding that his party will not forget Indian expatriates in the Gulf too. 

Replying to the charge of not catering to the interests of Kannadigas stranded in the Middle East by way of arranging special flights, Sudarshan said this is part of a well-thought-out move to bring them in batches.

“It is impossible to bring back all Kannadigas stranded in Middle East all of a sudden. Their repatriation will be in phased manner based on facilities available in the district,” he said.

“The district authorities have created healthcare and quarantine facilities for a limited number, be it at Covid-19 hospital or institutional quarantine, and bringing them together will create logistical problems,” he said.

Udupi, Jan 25: The accused, who planted a crude bomb at the Mangalore International Airport on January 20, was brought to Udupi on Saturday, to collect information, as part of the spot investigation, police said here.

According to police officials, accused Aditya Rao was brought to Karnataka Bank Kadiyali branch, where Rao had a Safe Locker. The team opened the locker and seized the documents, along with a Box.

They said the seized documents, along with the Box, will be sent to the FSL for investigation.

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."