Vested interests preventing tabling of report on Wakf property: MLC

Bengaluru, Feb 4: Congress MLA UT Khader on Tuesday alleged that B.S. Yediyurappa-led government has stopped providing free food to poor families under 'Anna Bhagya' scheme from last two months which was started by the Congress in the state.

"Former Chief Minister Siddaramaiah had started a scheme 'Anna Bhagya' under which free rice and wheat to 494 education institutions, NGOs, and old age homes were provided and the present government has stopped providing benefits to the poor people," said the MLA.

Alleging that the present government has stopped with the scheme Khadar said, "From last two months the government has stopped providing free food to the institutes and NGOs."

Khadar further demanded to restart the scheme to help the poor students.

"They should restart the scheme which supports poor students and old age houses, or congress will protest if the scheme is not restarted."

Last year in August, Karnataka Chief Minister B.S. Yediyurappa had said that his government has no plans to stop any "pro-people schemes" including Anna Bhagya.

"Our government has no plans to scrap any of the pro-people schemes. Our Government is a pro-people Government. I have already signed the file to release grants to continue the "Anna Bhagya scheme" the twitter handle of Karnataka Chief Minister's Office had quoted him as saying.

Udupi, June 10: Philanthropist and businessman Haji P K Abuswalih Kannangar passed away today at a private hospital in Mangaluru. He was 85. 

He was a resident of Pombathota house at Kannangar in Kaup taluk of Udupi district.

He was the proprietor of Green Store in Mudigere for past five decades and also was a coffee planter. 

He had served as the president of Muhayaddin Juma Masjid at Mudigere Hand-post in the past. He was also former president of Mudigere Taluk unit of Indian National Congress.

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."