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

Udupi, Jul 8: A 15-year-old boy belonging to Saligrama in Udupi district, who was under home quarantine with his mother, allegedly committed suicide by hanging himself yesterday.

His throat swabs were sent for testing. The report received today and it showed that he did not have coronavirus.
 
The boy, a class ten student studying in Kota, was quarantined along with his mother at home after a person in a family, where she was working as a maid tested positive for Covid-19.

The boy is suspected to have taken the extreme step out of depression as he was not allowed to go out. The last rites were held today.

Mangaluru, Jan 26: A 55-year-old man has been arrested for allegedly attacking his sister-in-law and her daughter with acid used to make rubber sheets in Dakshina Kannada district of Karnataka, police said on Saturday.

The victim, a 35-year-old widow with three daughters, has been admitted to the government Wenlock Hospital here with severe burns. Her daughter, who suffered minor injuries, is also hospitalised.

In her complaint, the woman said her late husband's elder brother came to her house on Thursday, abused her in foul language before opening an acid bottle and throwing its contents at her through the window.

The woman suffered burn injuries on her face, neck and shoulders and her daughter on her legs and hands.

The victim's husband had taken a loan of Rs 5 lakh from a cooperative bank but died in 2018 after paying only two instalments and the woman could not repay it further.

The bank's notices kept coming to the elder sibling's address, which infuriated him. There was also a long-pending land dispute between the two, sources said.

Based on the woman's complaint, a case was registered on Friday and the man arrested soon after. Kadaba sub-inspector police Rukma Naik visited Wenlock

Hospital to record the woman's statement, police 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."