Work pressure: SBI deputy branch manager commits suicide in Karnataka

Bandipur, Jan 28: British adventurer Bear Grylls and superstar Rajinikanth arrived at the Bandipur Tiger Reserve and National Park in Karnataka on Tuesday for shooting a special episode of the show 'Man vs Wild'.

The actor arrived at the location dressed in comfortable sporty clothes. Donning a dark blue jacket and grey track pants, Rajinikanth was also carrying a cross-body sling bag.

Videos and photographs of Rajinikanth arriving at a helipad were shared widely on social media.

Reports say that an agreement was signed between the Karnataka Forest Department represented by the Field Director of Bandipur and Banijay Group, Seventaurus Entertainment Studio Private Ltd, Mumbai for shooting of the documentary in December 2019. The team was also allowed to do a recce from December 27th to 29th as per the agreement, a report said.

The shooting has been permitted for six hours. "Permission for the shooting has been given for Sultan Batteri highway and ranges of Mulleholle, Maddur and Kalkere ranges. They will be shooting in non-tourist zones. If permission was given for the shooting of Wild Karnataka, then this can also be permitted. Also, no tourist or regular forest patrolling activities will be affected. The shooting will be done under special forest protection and no one will be aware of the locations," a forest official was quoted as saying in another news report.

Earlier in 2019, Grylls shot an episode of the show with Prime Minister Narendra Modi.

Grylls is also back with the latest edition of his National Geographic show ‘Running Wild With Bear Grylls’, where actors such as Channing Tatum, Brie Larson, Joel McHale, Cara Delevingne, Rob Riggle, Armie Hammer and Dave Bautista take on adventurous challenges in remote wilderness.

Mangaluru, Jul 23: A nurse who was serving as a frontline COVID warrior at the Wenlock Hospital in Mangaluru and has recently tested positive along with her 7-year-old son has complained to the Deputy Commissioner against the harassment meted out by some miscreants who have been spreading false rumours against her.

Health official said that some people in her area have given false complaints against her to government officials thus inflicting mental torture on her and her family.

In her letter, the nurse has stated that the attitude of the people forcing her to consider quitting the job. "I have served the people by treating my work as worship. Anti-social elements have been torturing me now. I am very much hurt," the she said. 

The nurse’s house at Moodbidri has been sealed after she was tested positive. However, her husband and younger child were tested negative.

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."