57-yr-old woman dies protesting against CAA, NRC at Park Circus

Udupi, Jul 8: Four people have been arrested by the police in connection with the murder of Yogish Poojary (26), a resident of Laxminagara in Tenkanidiyoor in Udupi. A gang, which arrived in a car had attacked Poojary with lethal weapons on July 6.

The arrested are rowdy sheeter Sujith Pinto (37), his elder brother Rohit Pinto (43) Annu alias Pradeep (40) and Vinay (36). Police have continued the manhunt to nab two more accused – Girish and Anup. 

The accused were arrested from Kallianpur last night following which the accused were to murder spot as part of investigation.  The police also seized the car and knives that were used for the crime. 

Police sources said that the accused were under the influence of alcohol when the stabbed Poojary repeatedly with knives.

Three teams headed by sub-inspectors of Malpe, Udupi city and city crime branch took part in the operation.  The accused have been booked under station under section 143, 147, 148, 302 and 149 of IPC.

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."

Bengaluru, May 11: Ten new positive cases of COVID-19 have been confirmed in Karnataka, taking the total number of infections in the state to 858, the Health department said on Monday.

"Ten new positive cases have been reported from last evening to this noon... Till date 858 COVID-19 positive cases have been confirmed. This includes 31 deaths and 422 discharges," the department said in its mid-day situation update. 

The ten new cases include- three from Davangere, two each from Bidar and Bagalkote, one each from Kalaburagi, Shiggavi in Haveri and Vijayapura. Seven cases are men, three are women.

While most cases are contacts of patients already tested positive, one each are with travel history to Mumbai and Ahmedabad.

One person's contact tracing is underway.