Karnataka CM is a bigger problem than Pakistan for this Anant Kumar Hegde

Bengaluru, Jun 11: A love triangle took a violent turn when a final-year engineering student was assaulted by both her current and former lovers. She's now battling for her life in the ICU, police said. 

For the 22-year-old woman, who lives in Sidedahalli, it was a case of fast-changing relationships. She broke up with a fellow student Babith, 21, a few months ago after having dated him for four years. Four months ago, she started seeing another collegemate named Rahul, 22, and everything seemed fine. 

On June 7, she went to Rahul's house, ostensibly for his birthday party, after informing her parents. Babith got wind of it and barged into Rahul's house. The trio got into an argument, and Rahul abused and assaulted her. 

The woman decided to leave him, and went with Babith to his house in Chikkabanavara, North Bengaluru. But things didn't end there. Babith picked an argument with her. Things became so bad that he attacked her with a helmet. 

He then panicked and called her parents, asking them to take her home. When her parents arrived, they found only Babith, his mother and sister in the house. Babith's family directed them to a bedroom where she was lying motionless, with her face being badly wounded. 

When her parents demanded to know what had happened, nobody responded. They took her to a hospital where her condition remains serious. A while later, Babith came to the hospital and gave her parents the key of her scooter. He told them what had happened and allegedly warned them against filing a police complaint. 

Her mother, however, filed a complaint with the jurisdictional Soladevanahalli police. According to her, Babith had fought with her daughter at their house for not taking his phone calls six months ago. 

Shashikumar N, Deputy Commissioner of Police (North), said both the men had been arrested and that further investigations are underway. 

Udupi, Jan 22: Writer Richie John Pais will be conferred with the Best Konkani Book Award, instituted by Dr T M A Foundation in recognition of his contribution made to Konkani Language and Literature.

According to a statement, the Award carries Rs 10,000 in cash and a citation.

‘Fathor’, a collection of Konkani short stories authored by Richie John Pais was published in 2017 has been chosen for the Dr TMA Foundation Best Konkani Book Award 2018.

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."