Dubai: Master’s Premier League cricket tournament launched

Mysuru, Jan 20: As the Karnataka state Congress is still awaiting the appointment of Karnataka Pradesh Congress Committee (KPCC) President, MLA Satish Jarkiholi has said that in order to balance the caste and regional equations, All India Congress Committee (AICC) was planning to create four working presidents posts for KPCC.

Talking to media personnel here on Sunday, Mr Jarkiholi, who is considered to be in the race for the post, said that a clear picture about the constitution of additional posts of the working president in the KPCC would emerge in a week.

He added that it has been delayed due to the Assembly elections in Delhi.

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."

Mangalore, Mar 11: There everybody busy in hailing ‘Padmashree’ Harekala Hajabba. They wondered how an orange seller turned into an educationist with his grit and high objectives. However, the center of attraction- Harekala Hajabba was thinking how to transfer a cheque of rupees one lakh to a current account of his school!

Dakshina Kannada District Kannada and Culture Department had an interaction program with Harekala Hajabba at Ravindra Kalabhavana of University College Mangaluru on Wednesday. The department, as well as Dakshina Kannada District Bus Owners’ Association felicitated the achiever. They also honored Hajabba with a cash of rupees one lakh. Instantly, the man decided to utilize the amount for his school! 

In his address, Guruvappa N T Balepuni, who introduced Harekala Hajabba to society opined that with his simplicity, humbleness, moreover his service without any expectation, Hajabba is being respected everywhere. Though he is an illiterate, three universities have made his life as lessons for students. “He has kept around Rs 50-55 lakh, including his award money for the development of school. January 25, the day on which ‘Padmashree’ award has been declared to Hajabba is a memorable day for me too,” he added. 

Dakshina Kannada District Bus Owners’ Association President Dinram Alva and former president Jayaram Shekha opined that there is lot to learn from Hajabba and he is a model for the society. Recalling his old- harsher days, Hajabba said, “Parents should make mind to save government schools. A literate can achieve anything, he can lead the society,” he said and called upon for the communal harmony. 

Presiding over the function, Principal Dr. Uday Kumar M A said that Harekala Hajabba is best example how a pure-hearted man achieves any height, simplicity can make someone so rich. In his welcome speech District Kannada and Culture Department Deputy director Rajesh G, depicted Hajabba as ‘modern time Mahatma Gandhi’. Economics PG Coordinator Dr. Jayavantha Nayak and M.Com Coordinator Dr. Abobakkar Siddiq were present on the occasion.