Sex with wife under 18 will be considered rape: Supreme Court

Hassan, Feb 19: A 19-year-old boy, in a bid to impress his girlfriend, stole a sports bike from an OLX seller but cops managed to reach him through her on Tuesday.

The accused, Pramod, who works at a bakery, had been involved in a bike-lifting case two years ago too.

On February 9, Pramod saw an advertisement on online marketing platform OLX from Puneeth, a farmer from Shravanabelagola town, who wanted to sell his sports bike for Rs 1.4 lakh. Pramod called him up and the two agreed to meet around 6pm that evening at Shravanabelagola town bus stand.

Once there, Pramod, a college dropout, assured Puneeth that he would buy the bike but wanted to take it for a test drive. The seller agreed. A few minutes passed and when there was no sign of the bike or Pramod, Puneeth tried calling him. The phone was switched off and could not be contacted since. Puneeth immediately filed a cheating case with the Shravanabelagola police.

SP R Srinivas Gowda and ASP BN Nandini put together a team and began tracing Pramod's call detail records. Maximum calls were made to a single number and it turned out to be his girlfriend's.

Cops called the girlfriend and on Tuesday, asked her to contact him and ascertain his location. They traced him near Hassan city's railway station and nabbed him along with the bike. On interrogation, Pramod confessed that he wanted to impress his girlfriend and take her on long drives on the sports bike.

Police said Pramod, who belongs to Bandithimmanahalli village of Alur taluk, dropped out of college two years ago and has been working at a bakery in Sahyadri Circle.

While working, he has been involved in several incidents of bike-lifting. Cops said he appeared to have strained relations with his family and had taken to crime to make a quick buck.

New Delhi, Mar 29: "What corona? My children are hungry, they have walked from Gurugram with me do you think corona is what I fear?," Yogesh Gangwar who is salesman in a cloth showroom said as he wiped his tears.

Many others regret for not leaving the city early on.

"God knows when we will reach our hometown. My family was telling me to leave work early in March and get back, but I avoided suggestions and now I am stranded here," Babu Ram who hails from Rampur and works at a plastic recycling factory here in Mundka told media.

Migrant labourers were forced to walk as the public transport were closed and borders were sealed due to the lockdown.

"There is no food to eat, I cannot pay rent of room without my daily wages so I decided to walk with my family from Narela to here. I just hope I get a bus soon," Revati, who works as construction labour said as she fed her three-year-old with pieces of bread that one of the policemen at Anand Vihar gave her.

However, when Yogi Adityanath-led BJP government in Uttar Pradesh decided to deploy around 1,000 buses to help these workers reach their respective hometowns, thousands of them reached Anand Vihar ISBT with a hope to catch one of these buses.

The Delhi government also announced that 100 buses have been deployed to help those trying to reach to their homes in other states on foot.

In order to avoid the spread of the virus, the police asked the people to stand in three queues and also asked the people to de-board the overcrowded buses.

Earlier, budget passenger carrier SpiceJet had offered its aircraft to operate few flights from Delhi and Mumbai to Patna to take migrant labourers, particularly from Bihar, who have got stuck in various parts of the country due to COVID-19 related lockdown.

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."