Bajrang Dal activist thrashed by public for harassing woman

New Delhi, Jun 5: Congress has named Mallikarjun Kharge as its candidate for ensuing biennial elections to the Rajya Sabha from Karnataka.

Party interim president Sonia Gandhi approved Kharge's candidature on Friday, according to a Congress release by general secretary Mukul Wasnik.

The elections to fill the pending 18 Rajya Sabha seats from seven states will be held on June 19.

Bengaluru, Jun 23: Karnataka Medical Education Minister K Sudhakar's wife and daughter have tested positive for COVID-19, a day after his father was confirmed to have been infected with the virus.

"Test results of our family members have come. Unfortunately, my wife and daughter have tested positive for #Covid19 and are undergoing treatment," the minister tweeted on Tuesday.

He said he and his two sons have tested negative.

Sudhakar's father P N Keshava Reddy tested positive for coronavirus on Monday. He was admitted to the hospital with a cough and fever.

Earlier, the domestic help of the minister had tested coronavirus positive and was admitted to a hospital.

In April, Sudhakar was quarantined along with three other ministers for coming in contact with a journalist who was coronavirus positive.

Karnataka reported 249 new COVID-19 cases and five deaths on Monday taking the total number of cases in the state to 9,399 and the death toll to 142.

Test results of our family members have come. Unfortunately, my wife and daughter have tested positive for #Covid19 and are undergoing treatment. My two sons and myself have tested negative. I am grateful to everyone for their best wishes and prayers.

— Dr Sudhakar K (@mla_sudhakar) June 23, 2020

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."