Youth gouges out father’s eye with car key for not handing over property

Bengaluru, Mar 27: In a preparatory measure to tackle any exigency in the backdrop of spread of coronavirus, the Karnataka government has asked district administrations to use as quarantine centres the residential schools and hostels that come the under Social Welfare department.

"Wherever necessary, these residential schools and hostels can be converted as quarantine facility without any extra cost by the district administrations," Deputy Chief Minister Govind Karjol said in a statement.

The total number of COVID-19 cases in Karnataka stood at 55, including two deaths and three discharged persons, as on Thursday.

Karjol, who is also the Minister in-charge of Social Welfare department said, in view of holidays for educational institutions, there were no students staying in the residential schools and hostels and hence they can be used for quarantine purpose.

All the residential schools at hostels in districts and taluks are spacious and have all required facilities like rooms, kitchen, toilets, bathrooms, libraries among others, the Minister said adding most of them were located away from densely populated areas.

Shivamogga, Feb 4: Students of a government primary school which is built especially for the children of manual scavengers, have been facing tough times during classes as the filthy drainage passing through the school premises excrete human excreta and sludge.

The drainage passes through GSPL Scavenger's Colony School in Shivamogga city, located behind the state road transport corporation's bus stand (KSRTC).

According to the locals here, students studying in this school often fall sick due to the waste flowing from the drainage.

Penchelayya, the father of a child who studies in the same school said, "Human excreta floats in the drainage as it is connected to two toilets. The school stinks and students often fall sick due to the drainage."

The students studying here are unable to bear the foul smell emanating from the drainage which flows at the school's premises.

He added that waste from private bus stands is dumped in this drainage which ultimately flows here creating an extremely unhygienic environment for the people living here and students studying in this school.

He further claimed that the government is not ready to listen to their grievances.

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."