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Mangaluru, Apr 17: Authorities in Dakshina Kannada have announced a fresh coronavirus positive case. The patient is a resident of Uppinangady in Puttur taluk.

With this the total number of covid-19 positive cases in this coastal district mounted to 13 even though most of the patients have recovered and returned home after treatment.

In past twelve days this is the first coronavirus case reported in the district.

It is learnt that the 39-year-old had been to Delhi. He was home quarantined for past few days. His throat swabs were tested positive for the deadly disease today.

Mangaluru, Jan 15: The coastal city of Mangaluru witnessed a historic event as a sea of humanity converged at the Shah Gardan Maidan in Adyar-Kannur to register their protest against the Citizenship (Amendment) Act (CAA), National Register of Citizens (NRC) and National Population Register (NPR) besides the “categorical mistreatment” of Muslim community at the hands of the police across the country including in Mangaluru.

The protest is jointly being organised by the various Muslim organisations of Dakshina Kannada and Udupi district under the leadership of Muslim Central Committee. 

The main staged is named after Shaheed Jaleel Kudroli and Shaheed Nausheen, who were ruthlessly gunned down by the police during a chaos that erupted on December 19 in the city due to police batten charge against people during a minor protest against NRC. 

Even thought the police had banned public transport and blocked the highway to reduce the number of protesters, around one-and-a-half lakh people had reached the venue when the historic meeting commenced at 2:30 p.m. By 4 p.m. the number of protesters crossed 2 lakh, according to the organisers.

Both sides of the highway were filled with those who came to witness the rally and traffic went haywire along a five-kilometre stretch of the road. The people who took part in the rally were seen waving national flags.

The protest rally was inaugurated by Udupi Khazi Bekal Ibrahim Musliyar. Dua was offered by Dakshina Kannada Khazi Twaka Ahmed Musliyar. 

Addressing the protesters, former IAS officer and activist Kannan Gopinathan alleged that the Centre wants to create fear among all sections of people and silence them. Society began to protest when the government crossed the limits and put curbs on democratic freedom, he claimed.

The Centre thought that they can get away with CAA and NRC. However, people have realised the truth and have started coming out onto the streets, Gopinathan added.

Activist Harsh Mander said the theme of the protest against the CAA and NRC is "national flag in one hand, Constitution is another and people will march forward with love in their hearts”.

“The fight against NRC is the fight for the protection of our Constitution. The BJP is using NRC as a weapon to divide the people after Article 370 and Ram Mandir construction," he said and warned the Centre: “The more you try to divide us, the stronger and united we’ll be”

Human rights activist Shivasundar said the "chowkidar" appointed by the people is now asking them whether they are the real owners of their houses.

The BJP only delivered hollow promises which is evident from the rising unemployment, fall in GDP, farmers suicides and the economic slowdown, he alleged.

MLA UT Khader, MLC BM Farooq, former MLA Mohiyuddin Bava, Muslim central committee president KS Mohammed Masood, Ullal Qazi Fazal Koyamma Tangal, Dakshina Kannada district Wakf committee president UK Monu Kanachur, Sunni Youth Federation state general secretary Abdul Rashid Zaini and Karnataka Samastha Mushavara state secretary UK Abdul Aziz Darimi were present among others.

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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."