ABVP national president accused of harassing woman, urinating at her doorstep

Mangaluru, July 17: For the first time, Dakshina Kannada saw over 3,00 new coronavirus cases in a single day. The coastal district today recorded 311 positive cases. 

The number of active cases in the district is 1,725 while its overall tally stands at 3,074.

Out of the 26,242 samples tested so far, 23,168 were tested negative. 

As many as 1,278 people were discharged after fully recovering so far including 115 people who were discharged today.

The district also recorded deaths of 8 covid-19 patients in past 24 hours including a woman. The deceased are aged between 53 years and 78 years. 

With this the total number of deaths in the district mounted to 71 including 12 patients from other districts who were admitted in hospitals here. 

Meanwhile, Karnataka reported 3,693 fresh cases in the last 24 hours, which raised the virus case count to 55,115. The number of recoveries reached 20,757, including 1,028 on Friday.

At 115 fatalities, the state witnessed its biggest single-day jump. Bengaluru accounted for 75 of these 115 deaths. The number of active cases in the state are 33,205, including 508 patients who are in ICU. The state's death toll reached 1,147 while that of Bengaluru stands at 582.

Mangaluru, June 21: A gang of miscreants intercepted a goods auto-rickshaw which was legally transporting beef from an abattoir to market and attacked its driver in heart of the city this morning. 

The attack comes exactly a week after a gang of Bajrang Dal miscreants thrashed a cattle trader at Urwa while legally transporting four buffalos to Kudroli abattoir on June 13.

Today, a person identified as Abdul Rasheed was transporting around 200 kilograms of beef from Kudroli abattoir to Kankanady market.

Meanwhile, miscreants began to chase beef laden vehicle and managed to waylay it near Highland Hospital. They thrashed Abdul Rasheed and poured kerosene on the beef besides damaging the vehicle. 

The miscreants fled in their car and motorbikes after passersby began to gather. 

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."