After fight with husband, woman files case: NIA steps in to probe ‘forced conversion’

Bengaluru, May 26: Karnataka chief minister BS Yediyurappa has been urged to cancel the proposed SSLC examinations in Karnataka and allow “mass-pass” for every student in the wake of covid-19 crisis. A group of intellectuals and educationists have put forth this demand.

In the letter released by educationist VP Niranjan Aradhya, said that they were listing the scientific reasons to the CM for cancellation of exams which are slated to be held from June 25 to July 4th.

In the letter, the intellectuals have elucidated a number of reasons for cancelling the upcoming exams. “There are close to 8.5 lakh students and 2.5 lakh staff involved. If we include parents who would drop their kids at the exam centre, around 30 lakh people will be involved in the process, making it a risky affair. Though the government has said that it will separate the students with fever or other ailments, will students admit to having fever? What if they consume paracetamol and come to write exams?” asks the letter. 

Added to this, the question papers have to be sent from the district and taluk centres and there may be chances of transmission.

“Even if we conduct exams, then what about the students who have failed? Every year, around 2.5 lakh students fail in the exam. Will the government conduct the supplementary exams again? The whole process of conducting exams comes at a huge cost of Rs 20 cr to Rs 25 crore. Hence, we are suggesting that the government cancels the exams and pass the entire group of student en masse,” said the letter.

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, Mar 2: BJP leader and Karnataka cabinet minister BS Sriramulu's daughter Rakshita's wedding will take place with Sanjeev Reddy here on March 5. The nine-day function will cost crores of rupees.

For the wedding, decorations and arrangements are being done at Sriramulu's home here.

The reception will take place in Bengaluru Palace Ground on March 5.

"I couldn't invite you all in person but I tried to welcome you all. Through the media, I am again inviting you all. We are not performing a pretentious wedding. I invite you all on March 5 at Palace Ground," Sriramulu said.

After BJP leader Janardhan Reddy's daughter's marriage in Bengaluru Palace Ground, the marriage of Sriramulu's daughter is being considered one of the costliest marriages in Karnataka's history.