BJP trying to create communal divide through blatant lies: Ramanath Rai

Bengaluru, Apr. 10: Karnataka Congress leader DK Shivakumar on Thursday appealed to party workers to save the lives of people of the state and show solidarity with the people in need amid the coronavirus lockdown.

"Humble appeal to Congress party workers that the time has come to do our best to save the lives of people of Karnataka. Hospitals across Karnataka are running short of blood. This is a call for able-bodied to volunteer & donate blood. Let us show solidarity with people in need," Shivakumar tweeted.

With 16 fresh COVID-19 cases reported in the last 24 hours, the total number of confirmed cases in Karnataka reached 197 on Thursday, according to the state's Health Department.

India's total COVID-19 cases rose to 5,865 on Thursday, with 591 new cases reported in the last 24 hours, according to the Ministry of Health and Family Welfare.

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, Jan 22: The suspected man in planting of a live bomb at the Mangaluru International Airport surrendered before the DG and IG of Karnataka Police, Neelamani Raju, here on Wednesday, police sources said.

The accused was identified as Aditya Rao, a resident of Udupi.

The accused was taken for questioning by the Halasurugate Police, where he was being interrogated intensively, the sources further said.

According to them, he confessed that he planted an explosive device at Mangaluru Airport on Monday said that it was an act of revenge for denying him an employment by the Kempegowda International Airport Limited (KIAL).

He was arrested by the Bengaluru police in the past for making a hoax call to the police stating that a bomb had been planted at the Bengaluru Airport.

Karnataka Home minister Basavaraj Bommai told the media that 'the Bengaluru police have taken the custody of Aditya Rao, who is being subjected for a thorough interrogation'.

The Mangaluru police was also likely to join the Bengaluru police into the investigation, the sources added.

Also Read: Udupi’s Aditya Rao arrested for issuing bomb threats to Airport, railway station