Anger is Modi’s problem; he attacks me and my mom as he sees threat in me: Rahul

Belagavi,  Jul 19: In a heart-wrenching incident, a woman used a pushcart to take the body of her dead husband to the crematorium after she allegedly did not receive any help from relatives who suspected him to have died of Covid.

The woman and her son were seen pushing the body in the Athani thaluk of Belagavi.

The man had died two days ago at his residence and no family member apart from the close members attended the last rites due to the fear that he was COVID-19 positive.

It was later found that the deceased person was COVID-19 negative.

A total of 3,693 new COVID-19 positive cases and 115 deaths were reported in Karnataka on Friday, said the state health department.

The total number of COVID-19 cases in the state is presently at 55,115, including 33,205 active cases. While there are 20,757 recoveries, the death toll stands at 1,147.

Bengaluru, Feb 27: Karnataka Chief Minister and veteran BJP leader B S Yediyurappa turned 78 on Thursday with Prime Minister Narendra Modi and a host of leaders greeting him.

Modi hailed Yediyurappa as a "hardworking" chief minister and wished him long life and good health, while several state leaders flocked to his residence and greeted the Lingayat strongman.

"Birthday greetings to Karnataka's hardworking CM @BSYBJP Ji. He is passionately working for the state's progress, especially on farmer welfare and rural development. I pray for his long life and good health," the Prime Minister tweeted.

A large-scale "non-partisan" birthday bash will be held here later in the evening.

The felicitation function will see Defence Minister Rajnath Singh and former chief minister S M Krishna besides Siddaramaiah of Congress and H D Kumaraswamy of JD(S) sharing the stage.

Union Ministers D V Sadananda Gowda, also a former chief minister, Pralhad Joshi and Suresh Angadi will be in attendance.

BJP National General Secretary (Organisation) B L Santosh and state party chief Nalin Kumar Kateel are among those who will be gracing the event.

While Santosh will release a felicitation volume in Kannada with 78 articles from a cross-section of people, including politicians, writers, bureaucrats, and spiritual leaders; Siddaramaiah and Kumaraswamy will unveil a coffee table book and documentary respectively.

Yediyurappa, on the eve of his birthday on Wednesday, had said whatever he has achieved is a result of the people's "blessings and faith" and requested well-wishers not to bring bouquets, flowers, shawls, sweets, turbans or any souvenirs to greet him.

The birthday function organised by "Yediyurappa Abhinandana Samiti" (Yediyurappa Felicitation Committee) is being seen in some quarters as an attempt by Yediyurappa and his loyalists to send a message to the party leadership that he was still "strong".

The BJP's current dispensation under Narendra Modi and Amit Shah has retired several senior party leaders who crossed the age of 75.

However, an exception was said to have been made in Yediyurappa's case after the BJP won 25 of 28 seats in the Lok Sabha election under his leadership.

In the 2018 elections, he spearheaded the campaign of the BJP which emerged as the single largest party but fell short of the majority mark following which Congress and JD(S) came to power stitching a post-poll pact.

However, the coalition collapsed in July last year, paving the way for return of Yediyurappa as Chief Minister for the fourth time.

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."