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Home / Club/Join / Members / Duty Roster Information
Home / Club/Join / Members / Duty Roster Information

Duty Roster Information

Many thanks for volunteering for a duty. GSC is a volunteer run club and as such it is really appreciated when people fulfil their roles.

Please see below guidelines for details on the duty you are performing.


Safety Boat Helms;

•You must be over 16 years of age to helm a Club Safety boat.

•You must have RYA PB2 or equivalent experience

Safety Boats Crews;

•you should be fit & able to help those in need of support.

Before going afloat;

•Check the Safety Boat status black board

•Ensure that the safety boat has enough fuel

•Ensure that your are familiar with the controls

•ensure that you are dressed suitably; you are likely to get wet!

When coming ashore;

•Ensure that engines are run with fresh water

•Ensure that hulls, cockpit, consoles and engine are hosed down

•Report any failures or observations to AND add to the safety boat status blackboard.


You don't have to be a Delia or Gordon. If you can cook bacon and grate cheese you have the necessary skill set to cover a Sunday kitchen duty.

When volunteering for a kitchen duty you are free to choose whatever you would like and are happy to make. Pick your favourite and 'wow' the masses. For inspiration there is a recipe folder in the stationary cupboard. It lists simple recipes and the quantities you would need for catering for 10 people.Please remember to cater for vegetarians.

The usual numbers to cater for are:-

Wednesday 40 people

Thursday Cadets 50 people

Friday Cadets 50 People

Sunday 20 people

Useful hints;

•If you volunteer to help someone who has done it before, you will learn lots stress free

•When arriving for your duty, please familiarize yourself with the kitchen duty opening and closing checks. The keys are in the key safe to the left of the door.

•Wash all surfaces down, switch on the oven, dishwasher and if necessary the plate warmer

•Please fill in the allergy ingredient sheet and kitchen diary sheet in the folder.

•Deserts are easy. Ice creams (4 for £1 style) or fruit pies.

•Remember to cover and write the date of all food put in the fridge or freezer.

•Set your own prices. Most people charge £4.50 main, £3 baguettes and up to £1.50 dessert. Cadet evenings try to keep to under £5.

•Simply put the receipts for your purchases in the kitchen cash tin and take your re-imbursement.

Remember to bring milk and all the ingredients you need, everything must be prepared and made on site.

Team up with friends and family, have a glass of wine. Have fun and bask in the gratitude of the fed. If you can cook at home, you can cook at the sailing club. The club kitchen has big bowls, pans, ovens, hobs, trays.


The key for the shutters is the same bunch of keys as the kitchen.

The till float is in the little store room behind the bar.

Instructions for the till are to the left on the wall.

Ice is downstairs in the chest freezer behind the 2nd door of the cellar.

Feel free to stock drinks up from the store room.

Last updated 12:50 on 7 July 2017

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