BJP's Krishna still 'hangs around' in Cong office

Bengaluru, Mar 2: Killing an Indian porcupine and inviting his TikTok followers to view it proved costly for a 25-year-old man from Kalaburagi. Forest department officials tracked him down and arrested him on Sunday morning.

Manjunath Biryalhissa, a resident of Jewargi taluk, was famous for his various TikTok videos and for lifting heavy stones in his village and neighbouring areas.

According to forest officials, on Friday, Manjunath and his friends caught a porcupine in Sindagi range, Vijayapura and stoned it to death. Later, they fried and cooked it. Manjunath then made an 18-second video, where he spoke about the porcupine hunt and slaughter, besides inviting his followers to like the video and join him in the feast.

The video was on TikTok and Facebook. Wildlife activists who found the video alerted forest department officials.

“Porcupine comes under schedule four of the Wildlife Protection Act, 1972. Keeping this video as evidence we were able to trace him through his Facebook account, where he had shared details of his hometown,” said forest officials.

Bengaluru, Feb 7: A preliminary charge-sheet has been filed in three cases in the Karnataka Premier League (KPL) betting and match-fixing case.

In Cubbon Park case, chargesheet against six accused which includes two team owners-- Ali and Arvind Reddy, one KSCA management committee member Shinde, two players Gautum and Kazi and one bookie Maavi are charge-sheeted.

Apart from this, charge-sheet filed in Bharatinagar PS case against six accused while in JP Nagar case four accused-- Bafna, Sayyam, Jatin and Harish-- have been charge-sheeted.

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."