Priyanka Gandhi’s daughter wins hearts

Bengaluru, Feb 10: Former Karnataka chief minister HD Kumaraswamy's son Nikhil Kumaraswamy today got engaged to Revathi, the grand-niece of Congress leader and realtor M Krishnappa.

On February 6, Mr Nikhil shared a picture with Ms Revathi on his official Facebook account.

Mr Nikhil's grandfather and former prime minister of India HD Deve Gowda attended the event along with several other politicians at the Taj West End.

BJP leaders including Chief Minister B S Yediyurappa former chief minister Jagadish Shetter were also present.

Mr Nikhil, 30, is a Kannada film actor who made his debut in the bilingual movie Jaguar in 2016. The actor will soon start shooting for his new movie Production No-1.

In the 2019 Lok Sabha elections, he lost to Sumalatha Ambareesh, widow of former Karnataka actor Ambareesh, in the Mandya constituency in Karnataka.

Hubli, Mar 15: Karnataka Chief Minister BS Yediyurappa on Sunday said that his government has asked Centre to help in setting up of labs in view of the coronavirus cases.

Speaking to reporters after reviewing the situation in the state on coronavirus, Yediyurappa said, "No new cases were reported on Saturday and Sunday. The cases reported are of people who came from abroad. Government has made all preparation to fight against this. We have asked the central government to help in setting up labs wherever required, shortly we will do it."

"We have taken a lot of precautions to prevent the spread of coronavirus. For the first time shutdown has been declared for a week. People are also cooperating with us, we will take a further decision after one week," he added.

Karnataka government has said that as of now six cases of COVID-19 have been reported in the state, including one person who died.

"Till date six COVID-19 cases have been reported in the state including one death. The 5 Coronavirus positive cases are in isolation at the designated hospital in Bengaluru," the Karnataka government said on Sunday.

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."