Toastmasters Movement Spreads its Wings: Two new clubs chartered in Bantwal, Shivamogga

Bengaluru, Jun 23: Karnataka Medical Education Minister K Sudhakar's wife and daughter have tested positive for COVID-19, a day after his father was confirmed to have been infected with the virus.

"Test results of our family members have come. Unfortunately, my wife and daughter have tested positive for #Covid19 and are undergoing treatment," the minister tweeted on Tuesday.

He said he and his two sons have tested negative.

Sudhakar's father P N Keshava Reddy tested positive for coronavirus on Monday. He was admitted to the hospital with a cough and fever.

Earlier, the domestic help of the minister had tested coronavirus positive and was admitted to a hospital.

In April, Sudhakar was quarantined along with three other ministers for coming in contact with a journalist who was coronavirus positive.

Karnataka reported 249 new COVID-19 cases and five deaths on Monday taking the total number of cases in the state to 9,399 and the death toll to 142.

Test results of our family members have come. Unfortunately, my wife and daughter have tested positive for #Covid19 and are undergoing treatment. My two sons and myself have tested negative. I am grateful to everyone for their best wishes and prayers.

— Dr Sudhakar K (@mla_sudhakar) June 23, 2020

Bengaluru, Jan 16: Senior Congress leader K J George on Thursday appeared before the Enforcement Directorate officials here in connection with a FEMA case.

The former minister is being investigated by the ED for probable violation of provisions of the Foreign Exchange Management Act.

The ED had recently issued summons to George.

Speaking to reporters after appearing before the ED, George said he has answered to the officials' queries and will cooperate further also.

"ED had issued me summons, as a law abiding citizen, I have answered and gave documents to whatever they asked.

Further also if they call me...I will cooperate and provide necessary documents," he said, without divulging any details.

George clarified that no summons has been issued by the ED to members of his family.

"If required they (ED officials) will call me again, and I'm ready to cooperate," the congress leader added.

Last year, the president of the Karnataka Rashtra Samithi Ravi Krishna Reddy had complained to the ED seeking a probe into the alleged money laundering and properties held by George and his family members in the United States.

Responding to a question about a defamation case filed by him against those who have levelled the allegations, George said "Just because ED has called me for questioning, I'm not proved guilty."

"Anyone can complain to agencies like the Income Tax or ED or Lokayukta, but my only objection is with going to the press to project someone as guilty," he said.

"...going to the press with an intention to do a propaganda against me..someone who is in public life-- to project me as guilty is wrong, so I have filed defamation case stating the allegations are false," he added.

George is the third senior Congress leader from Karnataka to face an ED probe after D K Shivakumar and B Z Zameer Ahmed Khan.

Shivakumar was arrested by the agency in a money laundering case and was kept in Tihar Jail, until he got bail in October, while Khan was summoned in connection with the multi-crore IMA group Ponzi scam case.

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."