A duty roster is a very important item to have and use on a campout or backpacking trip. The duty roster is what lets everyone know what their responsibilities are. Several things can affect the patrol duty roster: weather, scouts arrive and leaving at different times, travel distance to the campsite, hiking distance to the campsite, and cooking methods.
The key things to keep in mind for when making your duty roster are:
- to divide the work evenly and fairly
- keep in mind the skill level of the scout in your patrol, and how much time you need to set aside for troop program.
- keep in mind the skill level of the scout in your patrol
- how much time you need to set aside for troop program.
What to think about when making your duty roster.
- Distribute the work load evenly and fairly including yourself.
- Everyone gets a turn at all duties.
- Pair more experience scouts with less experienced
- Redistribute the workload if a task is taking too long.
Depending upon what activities are being planned, there may need to be different positions assigned. For example, a weekend camping trip may need cooks to be assigned, but summer camp may require waiter for each meal.
Here are some sample positions on a duty roster and what their responsibilities may be:
The Grubmaster is responsible for acquisition and transporting of any food stuff necessary for the planned activity. The duties include determining the food budget for the trip. This can be is could include doing a pre-buying session to determine costs of the meal plan, o
Meals will be prepared and served by a Head and Assistant Cook. They will also provide a hand washing station for their own use as well as that of the rest of the patrol. Before completing their duties and sitting down to join the patrol for the meal, they will ensure that there will be hot water available to the kitchen cleanup crew to perform their duties.
Cleanliness – ensures hands are washed, and the proper hygiene practices are followed for safe food preparation. Ensure all utensil and food preparation area is clean prior to preparing food.
Leadership – determine recipe and method for the meal preparation, assigns responsibilities to the assistant cook, and ensures the timeless of the meal.
Communications – advises the patrol leader when the meal will be served and keeps the patrol leader informed of any expected delays that may occur.
Service – prepare the meal with the assistant cook and serve it when it is completed.
Cleanliness – ensures hands are washed, and the proper hygiene practices are followed for safe food preparation. Assists the Head Cook in ensuring all utensil and food preparation area is clean prior to preparing food. Prepares a hand washing station for the rest of the patrol to use prior to the meal to wash their hands.
Service – performs the duties as instructed by the Head Cook in the meal preparation, and assist serving the meal when it is ready. Ensure that water is put on to boil for the kitchen cleanup crew to use.
Two wash basins will be prepared with hot water. One of which will have dish soap added for washing while the other will be used to rinse. Patrol members will be given the opportunity to wash their personal gear first before the head and assistant kitchen cleaner will clean troop equipment.
Head Kitchen Cleaner
Leadership – Instruct the assistant kitchen cleaner in the appropriate cleaning procedures and duties. Perform these duties along with the assistant.
Service – Clean all troop equipment and the kitchen area. Equipment will be dried and stored, and the kitchen area left in a manner such that the next meal can be prepared or camp can be broken.
Assistant Kitchen Cleaner
Service – Assist the head kitchen cleaner in the cleaning of troop equipment and stowing it in its proper location. Clean the kitchen area so that it is ready for the next meal to be prepared or camp to be broken. Dispose of the water in the wash basins in an appropriate manner.
The water man is responsible for ensuring water for cooking, cleaning, and drinking is available for the patrol. In some instances, this duty may not be necessary if a potable water source is readily available. If not the Water Man will need to ensure that all water jugs are filled with potable water prior to each meal preparation.