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Bengaluru, May 29: Chief Minister B S Yediyurappa and BJP State President Nalin Kumar Kateel will resolve any differences of opinion among party leaders in Karnataka, according to Minister of State for Railways Suresh Angadi

If anybody has any issues, they should get them resolved by talking with Yediyurappa and Kateel. Internal matters, if any, should not be discussed in public, he said.

Angadi told reporters here on Friday that differences of opinion among party leaders have not come to his notice. A section of party leaders assembling for dinner should not be constituted as a meeting of dissidents. BJP has internal democracy and any differences of opinion if exist will be resolved at the party forum.

He added that if MLA Umesh Katti has any issues regarding cabinet berth or regarding assurances given to him by Yediyurappa during the Lok Sabha elections, he should talk with the chief minister.

Everyone in politics has aspirations and it's natural. Those aspiring for the upcoming Rajya Sabha elections should talk with the chief minister or the state president, he said.

Ramesh Katti was former MP and there was nothing wrong in him being aspirant for Rajya Sabha elections, he said.

Angadi said, "Party is supreme. We shall work for the victory of party candidates irrespective of who they were".

A state cabinet meeting was held on Thursday. Many of the MLAs too had been to Bengaluru for constituency-related works. As they had been meeting after a long time, all gathered for dinner, he expressed.

Mangaluru, May 20: Karnataka Government has banned fishing through mechanised and traditional boats using inboard or outboard engines of over 10 HP capacity using nets or other means, officials sources said on Wednesday.

As per the notification issued under the Karnataka Marine Fishing (Regulation) Act 1986, all fishing activities were banned from June One to July 31.

However, the ban is not applicable for fishing through traditional and country boats which use engines of less than 10 HP capacity, according to a release issued here on Wednesday.

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."