NITK student drowns in sea after photo session at St Mary's Island

[email protected] (CD Network)
February 22, 2016

drownsUdupi, Feb 22: A student of National Institute of Technology-Karnataka (NIT-K), Surathkal lost his life after drowning in the Arabian Sea off St Mary's Island, near Malpe in Udupi on Sunday.

The victim has been identified as Prasad Babu (19), who was pursuing second years B.Tech. He and eight of his friends went to St Mary's Island around 1 p.m.

Sources from Malpe police station said that after a photo session with his friends, Prasad Babu and few others entered the sea waters.

Prasad Babu, who is said to have hit a boulder in the sea waters, found it difficult to come out of the waters. Efforts to pull out Prasad Babu also failed.

Members of the Coast Guard near the beach rushed to his rescue but they could only retrieve the body around 3 p.m., the police said.

Comments

karthik
 - 
Monday, 22 Feb 2016

too many incidents happening all over... even then these youngsters dont understand. very tragic.. god help his family for his loss.

godknows who s this
 - 
Monday, 22 Feb 2016

very tragic, RIP brother

saleem
 - 
Monday, 22 Feb 2016

RIP brother, be careful boys next time.

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News Network
May 22,2020
Bengaluru, May 22: Evacuation planes from Male in Maldives and Doha in Qatar landed in Bengaluru with returnees from Karnataka after they were stranded for two months due to suspension of international flights since March 23 and the extended lockdown, an official said on Friday.
 
"An Air-India flight (#0266) with 152 passengers from Male and its subsidiary Express flight (IX-0822) with 177 returnees and 5 infants from Doha landed here safely at 6.50 pm. and 9.05 pm respectively," an airline official told media persons in Bengaluru.
 
Both the flights are first from their respective countries to Bengaluru, bringing in returnees to the southern state in the second phase of the Vande Bharat mission, being carried out to evacuate Indians stranded the world over.
 
"As per the standard operating procedure and guidelines of the state health department, all the passengers were screened with thermal device and tested to ensure they were asymptomatic before leaving the airport," a nodal officer said.
 
The returnees were given a spare mask to wear all the time and a sanitiser to wash their hands.
 
"The luggage of all passengers was screened and disinfected before handing over to them after they completed formalities such as filling the self-declaration form and downloading of the Quarantine App for contact tracing later,” said the official.
 
The passengers were ferried from the airport in state-run buses in batches for 14-day institutional quarantine in hotels and resorts across the city.
 
The flights were the 6th and 7th flights to Karnataka, of the national carrier and its Express arm, which are operating the service to repatriate thousands of Indians, including distressed workers, migrants, students, senior citizens and tourists, stranded overseas.
 
Five flights have flown about 650 returnees till date from May 18-21 under the mission's second phase to Bengaluru and Mangaluru on the west coast. The passengers have been brought from Dubai in the UAE, Kuala Lumpur in Malaysia, Muscat in Oman, Dammam in Saudi Arabia and San Francisco in the US.
 
The remaining flights to Karnataka will land in Bengaluru and Mangaluru over the next 12 days till June 3 from 9-10 more destinations the world over.
 
In the first phase of the mission from May 7-17, the airline and its arm flew 6 flights to the state from May 11-15, bringing in 800 passengers, including 623 to Bengaluru and 177 to Mangaluru from London, Singapore, San Francisco and Dubai.

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News Network
June 26,2020

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."

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News Network
July 15,2020

Bengaluru, Jul 15: As on Wednesday, Bengaluru witnessed its first day of lockdown after rising number of Corona cases in the city. In a latest development, popular Kannada actor Dhruva Sarja and his wife Prerana Sarja have tested positive for COVID-19 sending shockwaves in the indutry.

Dhruva Sarja is the nephew of Arjun Sarja and younger brother of Chiranjeevi Sarja who passed away last month after suffering a massive heart attack.

The actor has requested people, who came in contact with them, to get tested immediately.

"My wife and I have both been tested positive for COVID-19 with mild symptoms and hence chosen to get ourselves hospitalised. I'm sure we'll be back all fine! All those who were in close proximity with us please get yourselves tested and remain safe," he tweeted.

In recent times, Mandya MP and popular actress Sumalatha Ambereesh too tested positive, now Dhruva Sarja is the second notable celebrity from Sandalwood to have tested positive for COVID-19.

A source close to the actor's family says that "During Chiranjeevi's funeral last month, some sections of people who had attended had also tested positive, as social distancing rules were not followed by those who attended the funeral. But now, the family has quarantined and there is no cause for worry. Dhruva has also requested all his primary contact to come forward voluntarily and get tested."

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