To troll or not to

Ipsita Kabiraj
NSoJ Bureau
Come another Friday and student journalists from NSoJ head out to the city’s most happening haunts to in pursuit of: What’s the Buzz?

Place: Connie’s steakhouse and wine bar

Where: Kamanahalli

A go to place for all meat lovers, Connie’s has come to be known as ‘Place to meet for meat’ for PGAs (people with giant appetites). We went to Connie’s and the ambience was refreshing. Soft music serenaded the colourful décor of Connie’s while playful banter lingered in the air. We sat down with a group of friends to discuss the rampant issue of trolling on the web.

After the whole Snapchat fiasco, trolls on the internet uninstalled Snapdeal instead of Snapchat. The same trolls also bashed Sonu Sood instead of Sonu Nigam in the wake of his insensitive comments on disturbing his sleep. “I think the only way to defeat this attitude is to engage in thorough research and to formulate one’s opinions based on it,” said Samarth Kulkarni, a student. “There are two kinds of people in this society- the ones who always want to make fun of whatever is happening and thus often resort to inappropriate humour, and there are ones who get very easily offended at everything,” said Natasha Ponnappa. The general consensus was that the common man doesn’t read past the first line of an article and hence, continues to be misinformed, which gives rise to trolls. It is also very convenient to sit behind a computer and say mean things. So is it cowardice? These students begged to differ.

“It’s not only about being a coward, sometimes people get intimidated by the next person who is more powerful in the social status who wouldn’t accept any other social opinion apart from theirs. On TV or on a reality show, they seem very accepting but if you confront them one on one, they may not be that accommodating as they deem to be. So it is easier for one to say these things from behind a screen,” said Ananya Somaiah.

The advancement of social media gives a lot of power to individuals to portray their own opinions, but with that power comes a lot of responsibility.

After a scintillating evening filled with good food and good conversation, we sat down with Charles Hayward, the owner of Connie’s. He has been working in the food industry for twenty-one years. “I’ve always wanted to own a steakhouse, not a restaurant, so that’s why Connie’s steakhouse- no curries, no rice, no rotis, only lots of meat and vegetables,” says Hayward. His love for meat equates the love for his sister, Connie, who was his inspiration behind the restaurant.

According to a customer, Connies is a testimony to the statement that restaurants are not just about the food, it’s about the experience.

 

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