Dakshina Kannada judge hasn't voted for last 32 years due to poll time transfers

Mangaluru, May 24: A youth committed suicide by jumping into River Netravati from the old bridge at Panemangaluru on the outskirts of the city. 

The deceased has been identified as Nishant, son of Chandrahasa Moolya, a resident of Kolakeeru, near Kalladka in Bantwal taluk. 

When Nishant jumped to river, a few Muslim youths - identified as Shameer Goodinabali, Mohammad, Tauseef, Mukhtar, Zahid and Arif - also jumped to river in an apparent bid to rescue him. 

Though they managed to take an unconscious Nishant out of the water, he breathed his last without responding to any treatment. Jurisdictional Bantwal town police visited the spot later.

Meanwhile, a few locals captured the video of Muslim youths' attempt to rescue a Hindu youth on Eid al-Fitr amidst covid-19 lockdown. The video went viral within hours. 

Social media platforms including WhatsApp and Facebook flooded with messages appreciating the courage of Muslim men, who endangered their lives to save a Hindu youth on Eid day.

The Central Board of Secondary Education (CBSE) has rationalised the syllabus for classes IX to XII for the academic year 2020-21 by up to 30 per cent to make up for academic loss caused due to COVID-19, Union HRD Minister Ramesh Pokhriyal 'Nishank' announced on Tuesday.

"Looking at the extraordinary situation prevailing in the country and the world, CBSE was advised to revise the curriculum and reduce course load for the students of classes IX to XII.

"To aid the decision, a few weeks back I also invited suggestions from all educationists on the reduction of syllabus for students and I am glad to share that we received more than 1.5K suggestions. Thank you, everyone, for the overwhelming response," Nishank tweeted.

"Considering the importance of learning achievement, it has been decided to rationalize syllabus up to 30 per cent by retaining the core concepts," he added.

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."