*Open buffet service and shisha prohibited
* A minimum distance of 2m between tables to be kept
*Customers should have green Ehteraz status, temperature under 38C

Restaurants with a Qatar Clean programme certificate can receive customers up to 100% of their capacity from September 1, while adhering to the requirements of the Ministry of Public Health and the Ministry of Municipality and Environment.

This was announced on Thursday by the Ministry of Commerce and Industry (MoCI), as part of the fourth stage of the gradual lifting of restrictions on restaurants, in connection with the Phase 4 of easing Covid-19 curbs in the country.

The first stage of Phase 4 begins on September 1 and the second stage in the third week of September, the Supreme Committee for Crisis Management had announced on Wednesday, through the Government Communications Office.

The decisions are in line with the previous decisions and measures adopted to preserve the health and safety of Qatar's citizens and residents, and to limit the spread of Covid-19.

Following are the main measures that eateries have to follow:

* Restaurants that do not have a Clean Qatar programme certificate can only receive customers up to a maximum of 30% of their premises capacity, MoCI explained. In order to obtain approval for 100% capacity, restaurants can register on www.qatarclean.com.

After downloading the restaurants' requirements form and completing the required information, it should be submitted by e-mail to [email protected]. The requirements for restaurant activities are available on www.moph.gov.qa

* Restaurant managements shall adhere to the precautionary and preventive measures outlined by the MoPH and the Ministry of Administrative Development, Labour and Social Affairs, and apply the following guidelines:

* Only those diners with green Ehteraz status are allowed in. Open buffet service and shisha are prohibited. Only pre-defined menus are to be served. Diners will not be allowed if not wearing a medical mask.

* The body temperature of the diners should be checked at the entrance to the premises and those above 38C denied entry. Hand sanitisers ought to be provided across the restaurant facilities. Safe distance stickers should be placed on restaurant floor.

* Restaurant furniture should be spread out to ensure there is a minimum of 2m distance between each table. Only a maximum of five people are allowed to sit at each table, except for families. Clients are encouraged to pay by credit/debit cards instead of cash.

* Smoking is banned at the restaurant entrances and all containers removed. Limousine and taxi drivers are prevented from gathering at the entrance of the restaurant.

* The body temperature of the restaurant staff should be continuously monitored and those exhibiting symptoms isolated and the relevant authorities informed to take the necessary precautions and health measures.

* All restaurant facilities should be continuously sterilised, including administrative offices, warehouses, employee housing, and affiliated vehicles.

These decisions which go into effect on September 1, are subject to amendments and updates according to the latest developments. Any violation will subject perpetrators to legal accountability and procedures.

MoCI stressed that the success of each stage of the comprehensive plan for the gradual lifting of restrictions depends on the adherence of all individuals to the required preventive and precautionary measures.