'Alliance for LS polls depends on how Cong treats us'

Mangaluru, June 17: As many as 47 buses have been arranged by the district administration to transport 1,043 II PU students from the border areas of Kerala to the respective examination centres in Dakshina Kannada.

The II PU English examination, which was postponed in Karnataka due to covid lockdown, will be held on June 18. A total of 26,942 students are expected to appear for the examination across the district. Among them 6322 students have chosen to write their exam in the centres near to their hometown, following the COVID-19 pandemic. As many as 1,043 students are expected to come from Kerala.

22 KSRTC buses and 11 schools buses have been arranged from Talapady toll gate near Mariyashrama Church, 2 each KSRTC buses from Punyakoti Nagara in Mudipu, Bayar and Anekal in Vittal border, 1 KSRTC bus from Pathur in Kurnadu border, 3 KSRTC buses from Saradka in Vittal border, school buses from Kayar Padav in Puttur border, Panjikallu in Sullia border, Karike in Sullia border and Alatti Baddadka have been arranged.

The students have been asked to be present at a designated place to board the bus at 7 am and have to get their hall ticket and identity card, said DC Sindhu B Rupesh.

All the students should mandatorily wear masks and use sanitisers before entering the examination centres. The principals of colleges, where students from Kerala, are studying have been asked to deploy staff to make arrangements to ensure that students reach the examination centres on time and get back home after the exam.

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."

Ballari, Jan 6: Two members of a family were killed in a cylinder explosion at their home in Sanjeevarayana Kote, here on Monday morning, police said.

The deceased were identified as Parvathi and her daughter Huliyamma.

The incident took place when the two were in the kitchen. Fire tenders were rushed to the rescue.