Karnataka polls: 391 candidates facing criminal cases; 883 crorepatis; BJP No.1 in both

Mangaluru, Feb 18: Within days after Kambala racer Srinivasa Gowda emerged a national hero, another Kambala racer Nishant Shetty has grabbed headlines. 

Nishant Shetty from Bajagoli Jogibettu reportedly broke Gowda’s record at the Venoor Kambala on Sunday. Shetty recorded 143m in 13.68 seconds. If calculated for 100m he clocks it in 9.51 seconds. His speed is faster than Gowda who clocked 9.55 seconds.

According to Kambala organisers, with Shetty’s feat, four participants have joined the elite club of racers who have completed the 100 metres in less than ten seconds.

They are Iruvathur Anand (9.57 secs), Akkeri Suresh Shetty (9.57 secs), Srinivas Gowda (9.55 secs) and Nishant Shetty (9.51 secs). Anand and Suresh Shetty had participated in the same Venoor Kambala where Nishant emerged first.

Kambala is an annual race held in Karnataka where people sprint 143m through paddy fields with the buffaloes. During the race, the racers try to bring the buffaloes under control by holding their reins tight and beating them, making it amply clear that the animal plays an equally important role in achieving the timing. Traditionally, it is sponsored by local Tuluva landlords and households in the coastal districts of Dakshina Kannada and Udupi.

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."

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.