| Cooks | Cook meal to menu and time, as arranged with trip leader. |
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| Dish washers | Clear and clean tables. Rinse, then wash all dishes and cooking utensils using dishwasher. Wipe down appliances and benches. Clean kitchen and dining room floors if necessary. |
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| Vege preparation | Prepare ingredients for meal, to time as arranged with cooks. Clean and set tables. |
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| Clean stoves | The cooking surfaces, element liners, and ovens must be cleaned after each use. |
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| Rubbish | Keep paper rubbish bag lined with a plastic liner bag available in back porch, do not allow to get too full. Tie both bags individually with string and arrange to be taken to road end and placed in dumpsters. Empty all rubbish tins around Lodge, vacuum cleaner bag, and flatten all tins. String is in back porch. |
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| Wardens | See separate sheets in Lodge |
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| Laundry | Collect for return to Lodge Officer, towels and bath mats from washrooms, tea and hand towels from kitchen, and pillow cases from bunk rooms. |
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| Kitchen | Clean ovens, cook tops, toaster. Tidy drawers and cupboards. Vacuum and wash floor. Ensure perishable food not left. Close windows. |
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| Dining and Common rooms | Vacuum floor, carpet, and under squabs. Wash linoleum. Clean tables. Tidy up shelves. Close windows. Pull curtains. |
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| Bunk rooms | Vacuum floor, and under mattresses. Leave mattresses up on edge to air. Close windows. Pull curtains. |
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| Stairs | Vacuum stairs and landings. |
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Washrooms
Ski room toilet | Sweep and wash floor. Thoroughly clean basins, showers, and toilets. Use toilet cleaner to clean toilets, wipe down toilet walls. Close windows. |
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| Drying, gear, and ski rooms | Sweep floors. Keep tidy. Clean fridge, leave switched on. Ensure perishable food is not left. Close windows.
Drying Room Heaters must be turned off overnight and when people are out during the day. |
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| Back porch | Sweep and tidy back porch. Clean can opener, sink and cupboards. Ensure perishable food is not left in the hut. Lock the back door. Dispose of rubbish. |
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