Will Arathi Krishna contest Karnataka assembly polls?

Bengaluru, July 23: The Janta Dal (Secular) and Congress that had joined hands together in Karnataka ‘to keep communal forces at bay, have once again turned archrivals. The development comes a year after the collapse of JD(S)-Congress coalition government in the state.

Recently, Leader of the Opposition Siddaramaiah claimed that the Congress would have won at least 10 seats in the Lok Sabha elections had it not been for the alliance with the JD(S). In response, former chief minister H D Kumaraswamy of the JD(S), who headed the coalition government, blamed the Congress for its many 'conspiracies'.

In a series of tweets on Wednesday, Kumaraswamy said he was prompted by Siddarmaiah's claims to recall what transpired during the coalition government. 

"There will never be a future alliance with Congress," Kumaraswamy declared, in a letter to his party colleagues on Wednesday. He claimed that there were many conspiracies on part of Congress, which led to the fall of the coalition government.

Mangaluru, Jul 17: An expert team from Bengaluru has arrived here on Friday to study the factors that have led to the sudden spurt in death due to Covid-19 in Dakshina Kannada district of Karnataka in the recent past.

The team has arrived following a request made by the district administration. The team comprising three experts has already held talks with specialist Doctors, according to official sources.

It will examine the reports on the treatment provided to the patients who have succumbed to the infection and will submit a report citing reasons for the increase in deaths, the sources added.

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."