I want to become CM of Karnataka, says actor-cum-politician Ambareesh

Bengaluru, July 2: Congress leader and seven-time MLA D K Shivakumar today took charge as the president of the Karnataka Pradesh Congress committee in the presence of senior leaders of the party.

The formal was held at the KPCC office in Bengaluru. The ceremony is said to be a first of its kind in the country as 10 lakh people from the remotest corners of the state — 462 blocks and 6,000 gram panchayats and municipalities across 7,800 locations —witnessed it online.

Dinesh Gundu Rao , MLA, and immediate past president, handed over the party flag to Mr. Shivakumar. Senior leaders Siddaramaiah, Mallikarjun Kharge, and other MLAs and MLCs attended the programme.

AICC general secretary in-charge of Karnataka K C Venugopal spoke on the occasion and lashed out at the Modi government for poor handling of economic and health issues in the country.

Mangaluru, May 6: A day after a wild bison dies lost its life hours after being tranquilized in Mangaluru, another wild bison appeared in the Ashok Nagar area of the coastal city today.

In fact, two bison were spotted in Mangaluru yesterday. The two were reportedly wandering together early in the morning. Later one was spotted in Mannagudda and the other in Hathill area.

While one of them was tranquillized by an official of a Pilikula Biological Park and captured, another bison had gone missing.

The captured animal, however, died later in the day due to cardiac arrest.

According to official, it is common for herbivores, which are sedated to ensure their safe capture, to suffer cardiac arrest.

Meanwhile, Forest department officials have launched an operation to capture the second bison. It is believed that it is the same bison which went missing yesterday.

Also Read: Wild bison intrudes into Mangaluru city amidst lockdown; captured

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."