Mangalore Buddhists hold candle light vigil to mourn Japan quake victims

Dubai, Feb 13: An Indian expatriate found to be infected with coronavirus in the UAE on February 10 is in a stable condition, the Indian Embassy told Gulf News.

“The Indian is a 36-year-old male,” an embassy official said, adding “he a resident of the UAE”.

However, the official did not say if the man had any travel history to China and also refused to divulge which state he hailed from.

On February 10, the Ministry of Health said the Indian national was found infected with coronavirus in the latest such case in the UAE. “The Indian national had interacted with a recently diagnosed person,” the ministry had said in a statement.

"All reported cases are in stable condition, except for one case, who is being put under close observation by a team of senior consultants at the Intensive Care Unit," added the statement.

The man is among the eight cases of coronavirus detected in the UAE so far. Others include six Chinese nationals and one from Philippines.

Earlier this week, the UAE announced that one of the infected patients, a 73-year-old Chinese national, Liu Yujia, had recovered.

Mangaluru, Jun 13: A bus agent died after the compound wall of his house collapsed on him at Matadagudde, near Gurupura-Kaikamba, on Friday afternoon. This is the first rain-related death reported in Dakshina Kannada.

The victim is Narayana Naika, 52. According to police, heavy rain on Friday afternoon blocked a small water stream adjacent to his compound wall, and the deceased was clearing it. The stone compound wall then suddenly collapsed on him, and he got buried underneath. He sustained grievous head injuries and died on the way to hospital.

Narayana is survived by his wife and two children.

Dakshina Kannada received an average rainfall of 26.1mm in the last 24 hours till 8.30 am on Friday. The highest rainfall was recorded at Puttur and Mangaluru taluks at 31.3mm and 30.3mm, respectively. Bantwal and Sullia taluks received 26.3mm and 24.6mm of rain, respectively.

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."