It’s a battle between Ugrappa and Shantha in Ballari

Bengaluru, Mar 5: Karnataka chief minister BS Yediyurappa on Wednesday admitted in the legislative assembly that corruption was deep-rooted in government offices and held transfer racket as the root cause of the graft menace.

“Unless we root it out from the system, we can never uphold the spirit of the Constitution and ensure equitable justice to people. If legislators lend support (to this cause), then we can weed out this menace,” Yediyurappa said during a special discussion on the Constitution.

Successive governments have been accused by opposition parties of running a transfer racket, but there’s very little done to institute a probe or order a crackdown following the allegations.

The chief minister’s candid admission came after senior Congress MLA HK Patil, quoting a report from Amnesty International, said 63% of people in Karnataka give bribe to get their work done in government offices. The CM said he agreed with the report in toto.

Bengaluru, Jun 27: Karnataka Chief Minister B S Yediyurappa on Saturday emphasised on giving a new dimension to the city by strengthening the infrastructure and improving various other sectors including health and housing.

He was speaking at the groundbreaking ceremony of the 108-feet-tall bronze statue of Kempe Gowda, the founder of Bengaluru, at the Kempegowda International Airport near here. The statue would be built at a cost of Rs 66 crore in one-and-half years.

Yediyurappa said Bengaluru has earned the fame of Garden City and Silicon Valley of India. Noting that the state capital was one of the fastest-growing cities in the world and internationally acclaimed hub of information technology and biotechnology, he said, "We need to give a new dimension to this city and strengthen the infrastructure. We have to focus on health, housing, pollution control, traffic management. Our government has taken various measures to develop the city," the chief minister said.

On Kempe Gowda, Yediyurappa said though the city did not have a perennial river, he built hundreds of lakes and interconnected them. His water management reflects on his foresightedness, he added.

"Kempambudhi, Dharmambudhi, Sampaniram and Halasuru lake are among the major lakes gifted to the people of Bengaluru. He had set up the markets called Chickpet, Akkipet, Balepet, Kumbarpet, are still the major trade hubs," Yediyurappa said.

Former Prime Minister H D Deve Gowda, Union Minister of State for Railways Suresh Angadi, deputy chief ministers Govind Karjol, Dr C N Ashwath Narayan, Laxman Savadi and many other ministers were present on the occasion. The event was organised on the 511th birth anniversary of Kempe Gowda. Kempe Gowda was a chieftain of Vijayanagara dynasty who founded Bengaluru around 550 years ago.

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."