Bengaluru: Abdul Ahad Puthige is now SP of Anti-Corruption Bureau

She is one of a few beauty queens who give equal importance to both modelling and academic growth. Within months after completing her MBA in Finance and HR, Shifali Saldanha won Miss India Continent 2019 first runner-up and Miss Glory of International 2019 held in Mumbai.

An alumna of St Aloysius College (AIMIT), this 23-year-old Mangalurean is now a much sought after budding model. “I am enjoying the moment and would like to go with the flow,” says the much-loved daughter of Stephen Saldanha and late Anupama Saldanha.

Over the course of past two years, Ms Saldanha has experienced various nerve-wracking moments. She was shattered when her beloved mother lost battle with cancer and bid adieu to the world a couple of years ago. Yet, she serenely braved all the challenges. Her ‘never give up’ attitude helped her to scale new heights amidst misfortunes and pains.

Speaking to coastaldigest.com about her success in Miss India Continent 2019, which was organised by Dr Mahesh Yadav of Aman Gandhi Film Productions, Ms Saldanha said 15 contestants from different parts of the country were shortlisted for the finale, which had five diverse rounds. 

“The meet and greet session was my favourite phase in the competition as it was an opportunity to interact with the participants from different parts of the country,” recalls the multi-talented, who dreams big. 

The leggy lass’ success wasn’t accidental one. A trained singer and multilingual anchor, Ms Saldanha was already a known figure in coastal Karnataka. She had won the titles Miss Karnataka International- Multimedia 2018, and Miss Beautiful Eyes Mangaluru 2018.

Being a moderate feminist, who carries a go-getter attitude, Ms Saldanha calls upon every woman to be optimistic, challenging and goal-focused.

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."

Bengaluru, Jun 26: Karnataka Congress president DK Shivakumar on Thursday suggested that the cost of building and installing a new statue of Nada Prabhu Kempegowda in the Bengaluru airport should be borne by Kempegowda international airport (KIAL).

Shivakumar wrote to Chief Minister BS Yediyurappa and welcomed the decision of erecting a statute of Bengaluru founder Kempegowda at KIAL but he also suggested that the chief minister should not spend state government's money on this.

He said that the Karnataka government has done many favours to airport authority earlier.