Yeddyurappa writes to EC alleging irregularities in Karnataka poll

Udupi, Jun 24: Nearly four years after he was arrested in the murder case of NRI entrepreneur Bhaskar Shetty, the District Sessions court has granted conditional interim bail to Niranjan Bhat, one of the three prime accused in the case.

The development comes two days after the death of Niranjan’s father Srinivas Bhat(65). Though Srinivas and his driver Raghavendra were also arrested in the case on the accusation of destruction of evidence, they were released within a month.

Through his lawyer Niranjan had appealed to the court seeking bail to perform his father’s post-death rituals. 

After hearing the arguments, the court granted conditional interim bail till July 7 on furnishing a bond of Rs 5 lakh. The judge directed the accused to report to the court on or before July 7 to be taken into judicial custody.

Bhaskar Shetty, who owned a chain of supermarkets in Saudi Arabia, went missing from his house in Udupi on 28 July 2016. His mother Gulabi Shetty lodged a missing person complaint on July 29. The police arrested his wife Rajeshwari, her son Navaneeth and astrologer Niranjan Bhat on the charge of murdering Bhaskar Shetty and destroying the evidence, in Udupi on August 7, 2016. Rajeshwari is already out on bail. Navneet is still in prison.

Shetty was murdered at his house in Indrali and later his body was taken to Belman. It is alleged Niranjan Bhat had put the body of deceased Bhaskar Shetty in the pit used for Homa rituals and burnt it.

Udupi, May 24: As many as 23 people tested positive for coronavirus in Udupi in past 24 hours, according to the latest bulletin released by the health and family welfare department.

While 18 were tested positive till noon, five more tested postive by evening.

With this the total number of covid-19 cases in the district rose to 76 including a death. Three have recovered. There 72 active cases.

Among 23 fresh cases, many had reportedly come from Maharashtra. A 44-year-old woman had returned from UAE. A 26-year-old man returned from Telangana.

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."