MLA Bava accuses Samiti of blocking Suratkal-Kana-MRPL road repair work

Mangaluru, Jan 10: Two members of a notorious honey-trap gang that used to lure rich men using women and then extort money from them by staging fake police raid have been arrested by the Dakshina Kannada district police.

Lohith, a resident of Kushalnagara, and Sharif from Vittal, were arrested in connection with a honey-trap case registered in Uppinangady police station. Jamal, Jeevan and Naushad, who were also involved in the case, are absconding.

Police said they received information that a few people under the guise of being Kerala police, were planning to raid a resort near Uppinangady where two couples were staying.

They were informed that they would threaten and try to extort money from them. The police were tipped off about the same by their counterparts in Kerala.

Police said the accused are experts in setting honeytraps, and were involved in similar crimes since a long time. Their modus operandi was to use two women from Mangaluru to lure their intended targets.

Once they trap their target, the woman and victim are sent to resorts. They then raid the resort posing as police officials, and click pictures in compromising positions of the victim with the woman.

They threaten to release the pictures on social media or TV channels, if they fail to pay up.

Police said the accused demanded Rs 10 lakh from each victim, but they denied to pay up. Irked by this, the accused took away the victims’ belongings such as phone, money and car.

The victims who believed that the accused were police personnel, asked them to take them to the police station. Instead of taking them to the police, the accused took them to a secluded place, where they claimed that they were putting the victims under house arrest. Police have seized an SUV from the accused.

Mangaluru, May 15: In a shocking development, five residents of Udupi district, who recently came from United Arab Emirates today tested positive for covid-19.

As many as 49 passengers among over 175 repatriates who were brought from Dubai to Mangaluru International Airport on May 12 were from Udupi district.

Hence they were quarantined in Udupi district and their throat swabs were sent for testing on the same day. Today, five of them obtained positive report. They were today shifted to TMA Pai covid-hospital from their hotel rooms.

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."