Under-19 and Under-16 cricketers selected for KSCA Academy coaching

Bengaluru, Feb 13: Veteran freedom fighter and advisor to the Karnataka Government in Education Reforms HS Doreswamy on Thursday has recommended Chief Minister BS Yediyurappa to make it mandatory for MLA and MLCs to adopt at least three govt Schools in their respective constituencies.

Mr Doreswamy appealed to the Chief Minister to implement the suggestion in the State budget for 2020-21 to be presented by him on March 5.

Addressing a press conference here, Mr Doreswamy, on the higher education sector, stressed the need to appoint highly qualified candidates for Vice Chancellor posts. There is no dearth of talent and eligibility in the State and authorities concerned must ensure that the right person is appointed by taking extreme care".

Bengaluru, Apr 18: Karnataka Congress president DK Shivakumar on Saturday appealed to Prime Minister Narendra Modi to deposit at least Rs 10,000 in bank accounts of people belonging to the unorganised sector.

"The unorganised sector comprises barbers, dhobi, cooks, carpenters, sweepers, drivers and autorickshaw drivers. Prime Minister Narendra Modi did not mention anything about giving subsistence to these people," Shivakumar, told ANI, referring to the Prime Minister's address earlier this week.

Modi had announced the extension of the ongoing nationwide lockdown till May 3 in order to curb the spread of coronavirus.

"I appeal to Prime Minister Modi to register the members of the unregistered sector under the National Rural Employment Guarantee Act (NREGA) or deposit at least Rs 10,000 to the bank accounts of each of the members of unorganised sector to help them survive the lockdown," he added.

Though the Congress party will continue the central government and state government's fight against coronavirus, he said, both the governments need to help people who are part of the unorganised sector.

"The farmers have told me that due to the lockdown they are ready to sell the vegetables, which once used to be sold at Rs 100 per kg, at even Rs 5 per kg," he said.

Speaking on the suggestions he made to Chief Minister BS Yediyurappa, Shivakumar said, "I requested the Chief Minister to send a team to do a videograph and make an assessment of the on-ground situation. However, till now, no one has gone."

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."