Vatal to form Karnataka Praja Samyukta Ranga, to field candidates in Assembly polls

Bengaluru, Mar 2: The Opposition Congress and the JD(S) members protested in the Karnataka Legislative Assembly on Monday over the BJP leader Basavaraj Patil Yatnal's alleged derogatory remark against veteran freedom fighter H S Doreswamy.

Opposition Leader in the Assembly and former Chief Minister Siddaramaiah, raised the issue, immediately after the obituary reference of sudden demise of former Minister C Chanigappa, and sought permission from the Speaker to raise the issue of Yatnal's outburst in the House stating that the matter of hurling defamatory remark against Gandhian Doreswamy, by Mr Yatnal, was very much serious. However, the treasury bench members protested and urged the Speaker not to allow the matter to discuss as the issue was not in the agenda.

The Speaker, Vishveshwar Hegde Kageri, promised the Congress leader about permitting the issue after the House adopts resolution on the thanksgiving motion for the Governor's address of the joint House recently and asked Chief Minister B S Yediyurappa to continue his reply to the Governor's address.

The opposition Congress and the JD(S) members, protesting the Speaker's action, trooped into the well of the house and raised slogans against the BJP government.

The Chief Minister continued his reply amidst the din before the Speaker adjourned the House for 30 minutes after the House adopted the thanksgiving motion to the Governor's Address.

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."

Kalaburagi, Jan 21: A team of bomb disposal squad along with sniffer dog visited Kalaburagi Railway Station on Tuesday morning.

In the wake of the bomb found at Mangalore Airport on Monday morning, the team visited the railway station as a precautionary measure.