'Operation Lotus' story was spread only to cover up Cong-JDS govt failures: Yeddyurappa

Bewngaluru, Jun 23: Karnataka Chief Minister B S Yediyurappa on Tuesday said Covid-19 related fatalities in the state was far less compared to other major states, as he called on people and front line corona warriors infected by the virus not to lose courage.

The Chief Minister made the statement following the alleged suicide of a constable attached with the Karnataka State Reserve Police after he tested positive for Covid-19. "The total number of COVID related deaths in the state is very less compared to other major states.

There is no reason for any infected citizen or government employees to lose courage. The government is always with you," a tweet on the Chief Minister's official twitter handle said.

Of the total of 14,011 deaths reported so far, Maharashtra accounted for the highest with 6,283 fatalities, followed by Delhi with 2,233, Gujarat with 1,684 and Tamil Nadu with 794.

Acknowledging that police form the frontline of corona warriors and were working putting their lives at stake, he said a special Covid-19 testing center is being set up for them and all measures will be taken to provide the best treatment for those infected.

As of June 22 evening, cumulatively 9,399 Covid-19 positive cases have been confirmed in the state, which includes 142 deaths and 5,730 discharges.

The constable, aged about 50 years, was attached with the Karnataka State Reserve Police and was said to be depressed after getting tested positive for Covid-19, sources said.

Expressing condolence over his death, another tweet on the Chief Minister's handle said he has directed officials to to provide all necessary compensation and facilities to the family of the deceased at the earliest. Bengaluru has in the last few days has seen a spike in the number of police personnel getting infected by the virus. At least 74 of them have tested positive in the city and are undergoing treatment, while three have died so far, official sources said.

Bengaluru, July 15: The family members of a 67-year-old man, who had developed some symptoms of Covid-19, was in for a rude shock when a “reputed” private hospital in Bengaluru’s Whitefield quoted estimated bill of Rs 9.09 lakh for 10 days.

The elderly man was rushed to Columbia Asia Hospital even before receiving his covid-19 test report. But after a look at the estimated bill, the family chose not to admit him there.

The break-up of the estimated bill included Rs 1.40 lakh for ventilator, Rs 3 lakh for medicines, medical supplies and consumables, Rs 2 lakh for laboratory investigations, Rs 75,000 for room rent, Rs 75,000 towards professional fee, Rs 58,500 for nursing charges, Rs 35,000 for radiology investigations and physiotherapy, and Rs 25,000 for equipment and surgical items.

The hospital authorities reportedly told the family members that the actual bill could be higher in the event of complications, unanticipated extension of stay and comorbidities.

“He was tested on Sunday and we were waiting for the result. On Monday, he started gasping for breath. Columbia Asia Hospital told us they had an ICU bed and we rushed him to the emergency care. When they showed us the estimate, we were shocked,” said Abdul Bashir, a nephew of the patient.

“We then contacted Dr Taha Mateen of HBS Hospital through an NGO ‘Mercy Mission’. We got him admitted there for just Rs 25,000,” he said adding that Hospitals should not take advantage when emotions are running high. 

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."