8 returnees from Gujarat test covid-19 positive in 'green zone' Shivamogga

Udupi, Feb 27: Silver ornaments worth Rs 10 lakh were stolen from the Badakere Laxmi Janardhana temple under Byndoor police station limits in Udupi district. 

The theft which reportedly took place on Wednesday late night, came to light today morning.

Notably, this is the fourth incident reported during the last two months.

Thrissur, Mar 7: A local temple in Kerala is at the centre of a social media storm after the picture of a ''Brahmins-only toilet'' outside its main campus went viral on online platforms, prompting the management to remove the signboard.

The picture of three toilets, with signboards showing "Men", "Women" and "Brahmins", at the Kuttumukku Mahadeva Temple in Thrissur, has gone viral with many social media users viewing it as an unethical practise that can portray the progressive state in a bad light.

However, temple officials said the toilets were located outside the main campus and the board was brought to their notice only now.

Kannan, an official of the temple committee, said the board was placed nearly two decades ago and nobody raised any complaint against it so far.

"That particular toilet was being used by priests and other temple employees. We didn't even notice that board... As soon as we came to know about it, we removed it and affixed a staff-only board," he told PTI.

Also a CPI-M functionary and ward councillor, Kannan said the shrine and it's management was against all kinds of unethical customs.

The temple official said they were planning to pursue legal measures against the man who posted the photo of the toilets on social media.

"We suspect that he did it deliberately to create issues during the time of the festival and to tarnish the shrine's reputation. Not only that, the photo he shared was an old one though he claimed that it was taken during the time of the festival, " he said.

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."