Three Kerala companies have more gold than Sweden, Singapore, Australia!

Feb 3: Shine Shetty, who was last seen essaying the character of 'Chandu' in the popular daily soap 'Lakshmi Baramma', made a grand comeback to the small screen with Bigg Boss Kannada season 7 as one of the contestants. The actor went emotional after his name was announced by Sudeep as the winner. He thanked the host, his family and friends and the viewers as well for continuous support.

During his stay in the house, the actor had the privilege to become the captain of the house twice. He is also the only candidate who has earned 'Kicchana Chappale' (applaud of appraisal) the maximum number of times.

Shine has been in the headlines for his equation with other housemates. His growing friendship with Deepika Das has been creating a lot of buzz ever since the launch of the show. Shine has always shown interest in Deepika. He has always admired Deepika and was seen complimenting her style statements.

Shine Shetty's journey inside the Bigg Boss house is worth a mention. From showcasing his talents to giving his best shot in the tasks and activities, the actor was always on the forefront.

His friendly nature and care of his inmates can also never be missed.

Bigg Boss Kannada 7 kick-started on October 13th 2019 with Kiccha Sudeepa continued to host the show. The show, which returned to the small screen with 'only-celeb' format consisted of 18 primary contestants, who entered the house during the grand premiere of the season.

Within a short span, two wild card entrants made a surprise entry into the house. The show was surely a roller coaster ride with unexpected twists and entertained the viewers to the fullest.

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."