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Mangaluru, Ma 9: Three more persons from Bantwal taluk in Dakshina Kannada district tested positive for Covid-19 today. All three are members of a family.

The infection is reportedly linked to First Neuro Hospital of Mangaluru, which has emerged as a coronavirus hub in coastal Karnataka.

With this, the total number of coronavirus cases in the district mounted to 31 including six outsiders. Three of them have lost their lives. Currently there are 15 active cases in the district.

The newly identified coronavirus patients are a 30-year-old man and two elderly women aged 60 and 70 years.

They have contracted the infection from a 69-year-old man from Bantwal who was confirmed with COVID-19 infection on May 1. All the three members now infected belong to his family.

The man had got the infection from a woman identified as P-390. He happens to be a relative and neighbour of the deceased woman who belonged to Bantwal Kasaba village. Eight  members of his family were quarantined, of whom three tested positive today.

Bhopal, Mar 7: Independent MLA Surendra Singh Shera on Saturday said that he was not in any kind of captivity in Bengaluru and he will meet Chief Minister Kamal Nath soon.

"I was in Bengaluru for my daughter's medical treatment. I was not in any kind of captivity. I will meet CM Kamal Nath soon," Shera told reporters here upon returning to Bhopal from Bengaluru.

Earlier, Rajya Sabha MP and senior Congress leader Digvijaya Singh alleged that the BJP had escorted four Madhya Pradesh MLAs, including three from his party, to Bengaluru.

"Last night, two charter planes were booked by BJP to take MLAs to Bengaluru. One was a 9-seater plane while the other was 12-seater. In the 12-seater plane, four MLAs were taken to Bengaluru. Out of them, three Congress MLAs Bisahulal Singh, Raghuraj Kansana and Hardeep Dang and one Independent MLA Surendra Singh Shera," Singh had said.

He has accused BJP of resorting to horse-trading in order to bring down the Kamal Nath government.

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."