Karnataka's free LPG scheme for BPL families by July 10

Apr 21: An 80-year-old COVID-19 patient has died in Karnataka's Kalaburagi district, taking the death toll in the state to 17, Medical Education Minister K Sudhakar said on Tuesday.

The elderly person was suffering from Parkinson's disease for the last three years and died at a hospital on Monday, the minister said in a tweet.

"The person had developed fever on Sunday and was admitted to the hospital. The patient passed away yesterday at 9 am. Last night at 9 pm the death report came, which confirmed that the person was COVID-19 positive," Sudhakar tweeted.

The total number of COVID-19 infections in the state has crossed the 400-mark, according to last evening's bulletin by the Karnataka health department.

Mangalore, Jan 1: Under the aegis of the Dakshina Kannada District Jatyateeya Paksha Sanghatanegala Janti Vedik, Members of Congress, Communist Party of India, CPI (M), Janata Dal (Secular) and other secular organisations will stage a dharna on January 2 here demanding a judicial inquiry into the firing on December 19.

Talking to reporters on Tuesday evening, former Bantwal MLA B Ramanath Rai said the dharna will be held before the statue of B R Ambedkar, near the Town hall, from 1000 hrs to 1600 hrs.

Mr Rai said allegations are being made that the trouble in the city on December 19 was orchestrated by certain political parties and leaders. The city police are also being accused of acting under the influence of the ruling government in invoking prohibitory orders to quell the protest against the Citizenship Amendment Act (CAA) and later firing at the protesters that led to two deaths.

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."