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The ARGN’s launch follows the inaugural Africa Safer Gambling Week earlier this month.
Hosted by the African iGaming Alliance, the week brought together a range of stakeholders in the African sector.
CEO Peter Kesitilwe recently told iGB he hopes the first Africa Safer Gambling Week will be the beginning of a new era of collaboration that boosts player protection efforts.
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A total of 10 standards are up for revision, and the draft dates for the proposals range from June to August. The board notified licensees about the compilation of revisions and the meeting date on 4 September. Interested parties may submit comments ahead of the hearing through 5 October.
The extent of the revisions vary, but most are somewhat significant with regard to language that is being added or omitted. Proposed changes to Standard 9 (digital pari-mutuel systems), for instance, include mostly small additions, whereas Standard 3 (slot metering systems) has entire sections added and subtracted. Explanatory notes for the edits are frequent throughout all of the proposals.
While Nevada is considered the top gaming state in the US, its regulatory framework related to technology has been seen as slow-moving and cluttered in comparison to other up-and-coming jurisdictions around the US. Ever since NGCB Chair Mike Dreitzer took over last June, modernisation has been a top priority, and these latest revisions are an extension of that.
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The restaurateur donated $5,000 to Grasso’s unsuccessful 2018 campaign for Illinois attorney general in November 2017, but Grasso returned the money the following month after a TV station questioned the contribution, according to Patch.
Grasso was quick to defend Rovito following his arrest, describing him as “a stellar corporate and residential citizen” who has “a YouTube following of a quarter of a million people or something like that.”
Rovito, meanwhile, was such a fan of the mayor that he named a dish after him— “Linguini alla Mayor Grasso”—a pasta that comes with “fresh tomato sauce and basil, tossed with a touch of olive oil, and topped with fresh ricotta.”
