Udupi limps back to normalcy; eight cases registered; Annamalai returns to Chikkamagaluru

Bantwal, Jun 5: A very rare white python, which had entered a house at Kavalakatte in Bantwal taluk of Dakshina Kannada, was caught by snake catcher Snake Kiran on Friday handed over to the authorities of Pilikula Nisargadhama.

This extremely rare white coloured python known as Albino was seen in the house of one Naushad.

The occupants of the house as well as residents of the area were panicky over seeing it. 

Later a friend of Naushad informed Snake Kiran who caught it and handed over to the care of Pilikula as per the advice of forest officer Sridhar.

Bengaluru, May 23: SSLC and PUC students residing in containment zones will not be able to write the exams scheduled to be held in June and July, respectively, but will be given opportunity to write the supplementary examination and treated as fresh candidates.

Primary and Secondary Education Minister S. Suresh Kumar announced this at a press conference on Friday.

In turn, officials in the Department of Primary and Secondary Education will start collecting the list of students in containment zones. However, they are worried since the list of containment zones is dynamic and a particular locality can be declared a containment zone even the night before the examination.

“If any examination centre is located in the containment zone, then we can change the centre and move it to a non-containment zone. However, if a student resides in a zone that is declared containment zone just before the exam, there is no option but for the person to skip the exam,” an official said.

Officials of the department are worried about another scenario as well. “There is a chance that midway through the examination, an area is becomes a containment zone. Then some students may write a few papers and give the rest a miss. Implementation at the district- and block-levels will be a challenge,” said an official.

Sources said that the department is working out several situations that may arise and trying to work on providing practical solutions to the students.

Around 5.98 lakh students have registered for the second pre-university English examination that is scheduled to be held on June 18. As many as 8.48 lakh students have registered for the SSLC examination scheduled to be held between June 25 and 4 July. Currently, there are 261 containment zones in Karnataka that have 5.49 lakh people residing in these zones.

Meanwhile, the Karnataka Secondary Education and Examination Board has decided to ensure that only 18 students are seated in a classroom to write the SSLC examination. This is to ensure that social distancing is maintained in the exam hall.

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."