Driver from Dakshina Kannada returns home after Gulf ordeal

Bengaluru, Mar 23: Karnataka Home Minister Basavaraj Bommai had warned those who chose to defy the lockdown order clamped in nine districts, to prevent the spread of the dreaded COVID-19 virus in the state. 

Speaking to newsmen, he said, "We have ordered for a lockdown in nine districts in the state to prevent the spread of the coronavirus and issued guidelines to follow it."

The nine COVID-19-affected districts are Bengaluru, Bengaluru Rural, Mysuru, Kodagu, Dakshina Kannada (Mangaluru), Dharwad, Belagavi, Kalaburgi and Chikkablapur.

According to Mr. Bommai, the State government will put in place further measures next week depending on how the situation will unfold in the State and the neighbouring States.

"Government offices will be operational in the State, including in the nine COVID 19-affected districts. As per the current schedule, the legislature sessions will also continue. Pourakarmikas will be working at 50% strength," 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."

Mangaluru, Jan 5: In a frightening incident, a leopard which was trapped in a snare attacked and injured three persons in its successful bid to escape Balpa village in Sullia taluk of Dakshina Kannada. 

The incident occurred on Thursday when around 15 forest staff approached the trapped leopard to tranquilize it with a dart. The leopard, however, managed escape. 

While running away, it attacked a villager Balakrishna, aged about 70, who was working in the nearby plantation. He sustained injuries on his upper lips.

He was rushed to a hospital in Sullia and then was shifted to the Government Wenlock hospital for further treatment. He is learnt to be out of danger.

After this incident, the forest department kept a tab and tracked the leopard using a drone.  

According to V Karikalan, deputy conservator of forest (DCF), Dakshina Kannada, Between 5pm to 5.30pm on a tip off that leopard was spotted near a bush, the forest department tried to approach it again and the animal jumped on the officials, injuring Assistant Conservator of Forests Austin and forest guard Divith. 

The injured were rushed to a nearby hospital and then taken to Mangaluru for further treatment. They are learnt to be out of danger.

Meanwhile, the department is continuing combing in the village and surrounding areas. Three teams consisting of three RFOs and 10 Dy RFOs, supported by doctors are on the field. The forest department has also placed two leopard capturing cages in the area. Night patrolling will continue and public announcements are being made.