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Bengaluru, Apr 13: Fifteen new positive cases of coronavirus have been confirmed in Karnataka, taking the total number of affected in the state to 247, the Health department said on Monday.

"Fifteen new positive cases have been reported from last evening to this noon.... Till date 247 COVID-19 positive cases have been confirmed. This includes 6 deaths and 59 discharges," the department said in a mid-day situation report.

Among the 15 new cases thirteen are contacts of patients already tested positive, while one from Dodabballapura in Bengaluru Rural is with a travel history to Delhi, the other from Bengaluru city has Severe Acute Respiratory Infection (SARI).

Among the 13 contact cases tested positive four are from Hubballi in Dharwad district, three each from Malavalli in Mandya district and Raibag in Belagavi, two each from Bidar, and one from Mudhol in Bagalkote district.

Three out of 15 new cases are children- a 8 year-old girl from Malavalli in Mandya, 16-year old girl from Bidar and 14-year old boy from Raibag in Belagavi.

From across the state most number of infections have been reported in Bengaluru with 77, followed by Mysuru (48) and Belagavi (17).

Those discharged include 27 patients from Bengaluru, nine from Mysuru, seven from Dakshina Kannada, six from Chikkaballapura, three from Davangere, two each from Uttara Kannada and Kalaburagi, and one each from Udupi, Dharwad and Kodagu.

Among the dead, two are from Kalaburagi and one each from Bengaluru, Bagalkote, Gadag and Tumakuru.

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."

Kochi, Jul 15: Alisha P Shaji, a commerce student from Kerala's Kochi scored 499 out of 500 in the Central Board of Secondary Education (CBSE) class 12 results declared on Monday, wants to pursue a career in economics.

While talking to news agency on Tuesday, she said that she never joined coaching classes.

"I was surprised after knowing the unexpected result. I never expected this, I expected close to 98 per cent. I had five subjects to write but I could attempt only three as two were postponed. I am sad that I could not attempt them, but I am happy that I scored 100 in those subjects. In future, I want to pursue a degree in economics," she said.

"My friends, family and teachers are very supportive and I am thankful to them. I never went to tuitions. I used to study four to five hours a day," she added.

Alisha further said that she wants to give the message that it is okay to start late, but continuity is key to achieve good results.
CBSE on Monday had declared the results for Class 12 examinations 2020.

As per CBSE, with 88.78 per cent pass percentage this year for Class 12, the pass percentage has increased by 5.38 per cent. Last year, the pass percentage was 83.40 per cent.