Jobless techie murders wife, daughter, attempts suicide on the eve of 12 wedding anniversary

Mangaluru, Jan 3: A young entrepreneur reportedly jumped off the Netravati bridge near Thokkottu on the outskirts of the city today morning.

The youth who allegedly committed suicide has been Navesh Kottari, 30, a resident of Ullalbail. He was the proprietor of N J Shamiyana.

The incident took place at around 6:30 a.m. Police and fire brigade rushed to the spot after sometime and launched search operation for the body in the river Netravati.

The body was retrieved in the afternoon.

Bengaluru, Mar 5: At 11 am on Friday, Chief Minister BS Yediyurappa will present the State Budget for the 2020-2021 fiscal. Coming at a time when the state is facing financial challenges, the budget is expected to have minor tax shocks for citizens, while making space for big-ticket allocations to the agriculture and water resources ministries. Thursday's budget will be Yediyurappa’s seventh.

“Agriculture is our primary focus. The recent gazette notification of the Mahadayi tribunal order is a welcome move for Karnataka and we will make budgetary allocations for this too,” the CM had said.

The cut back in devolution of funds for Karnataka from the divisible pool, trimming of funds from the Union Government for Centrally-sponsored schemes and tax collections falling short of revenue targets have made matters tough for Yediyurappa. The consolation may be the part payment of one installment of GST compensation from the Centre. The GST compensation, in part for the October-November period, was released to the state in time for tabling of the budget.

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."