Swamy model lie exposed: Ministry says Priyanka, Karti have only one DIN

Mangaluru, July 23: Lavanya Ballal, national co-coordinator for social media department of Indian National Congress, has accused the Bharatiya Janata Party of destroying the nation by misleading the youth.

In an interview with a regional Kannada news paper, the Dakshina Kannada based activist, lamented that instead of using social media for the welfare of the nation, BJP leaders used it to spread lies for their political gains. 

On one hand BJP fooled people through false promises and colourful dialogues, while on the other hand it misled crores of youth by spreading fake news, twisted facts and false information, she said.

Ms Ballal went on to accuse BJP of following the footsteps of the British. “BJP is following all the methods employed by the British invaders to divide the people of India and make them hate each other,” she said.

She said that Congress always used the social media for the benefit of the country. If the new generation realises this fact, the country will once again turn its direction towards development, she asserted.

Udupi, Jun 9: A Mesolithic site has been discovered at Iduru-Kunjadi in Kundapura taluk of Udupi district of Karnataka by Prof T Murugeshi, Associate Professor of Ancient History and Archaeology at MSRS College, Shirva.

Prof Murugeshi said on Tuesday that the site is near a rock art site of the Mesolithic period that was unearthed. It is located in the Mookambika Wildlife Reserve Forest. At Iduru-Kunjadi, the finds of Mesolithic tools are characterised by blades, scrapers, burine, fluted cores, arrow-heads and flakes of the non-geometric pattern.

He said that though the site was found two years back, it took time to study and identify them. They resembled the tools found in a stratified context at Uppinangady on the Netravati basin, 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."