U T Khader registers fourth straight victory in Mangaluru, knocks down BJP, JD(S), MEP

Belgaum, Jan 1: Police detained a group of around eight people who were allegedly trying to hoist 'Uttara Karnataka flag' in Hire Bagewadi area here on Wednesday.

This comes amid tensions between Karnataka and neighbouring Maharashtra over the border issue with protests on both sides, which have also led to the cancellation of bus services between the two states.

Protesters in Belagavi burnt an effigy of Maharashtra Chief Minister Uddhav Thackeray, following which Shiv Sena workers had launched a protest near the Kolhapur bus stand on Sunday, and burnt an effigy of Karnataka Chief Minister BS Yediyurappa.

The long-standing border dispute between the two states over is pending before the Supreme Court for several years.

On December 7, Thackeray had chaired a high-level meeting over the border dispute between two states. It was decided in the meeting that attempts will be made to get fast track hearing in Supreme Court on the issue.

Bengaluru, Apr 15: The Opposition Congress in Karnataka on Wednesday accused the BJP government, headed by Chief Minister B S Yediyurappa, of showing discrimination in distribution of relief material to those affected by the lockdown, clamped to check the spread of Novel Coronavirus, by favouring constituencies represented by the ruling BJP Legislators.

Despite that, the party intends to extend full cooperation to the government during this hour of crisis without indulging in politics, it urged the administration to be “transparent”.

''We have had our (Congress) Task Force meeting today, during which we discussed several matters. There is a lot of difference between the government's talk and its deeds,'' KPCC President D K Shivakumar said.

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."