MEMO TO TEAM LEADERS & MEMBERS
As leader of a team it is your responsibility to ensure that the club premises are cleaned in a satisfactory manner so there is no room for complaint by the group which follows you.
You should anticipate a visit from Fisheries and you should obtain from a good tackle shop the Fisheries brochure titled, “Recreational Fishing Guide – North Coast Region.” There will be a copy in the club log book. All team members should have a valid WA Recreational Fishing from Boat Licence and a Net Fishing Licence to use the haul net
Cleaning the premises.
It is important not to leave the entire clean up until the Saturday morning. On the Friday afternoon the stove top and oven should both be cleaned. If you have used the webber the cooking grill should be cleaned and oiled and the ash tray should be emptied. Most importantly the food fridges should be cleaned out and any partly used perishables should be removed. Each group brings over its own supply of food and it is quite unacceptable to find that the previous group has left partly consumed perishables in the fridges. After they have been emptied the fridges should be thoroughly wiped out to clean up any spillages or other material. It is also desirable to load the bags of rubbish on to whichever vessel is to be used to cart the rubbish back to Dampier.
You should also on the Friday knock flat and tape up any cardboard or poly boxes. Some groups have been accustomed to throwing these boxes in a heap in the machinery shed or stacking them on the back verandah. Whilst this may be okay during your week they must not be left in that condition after you leave and it is therefore important that this task be completed before the day of departure. If boxes are not removed weekly there will be an unmanageable number of them by the end of the season and that will present a major task for somebody else to tackle.
Fishing gear and personal gear should also be packed on the Friday so that the only tasks remaining for the Saturday morning are cleaning up after breakfast, packing the fish, cleaning out the fish freezers, mopping the kitchen floor and thoroughly cleaning out the ablution block. Cooking utensils should either be hung on the hooks above the draining board or turned upside down on the shelf beneath the draining board. Tables inside and outside should also be wiped down.
If you have a rubbish management system which works well then stay with it. Experience has shown that the following is an efficient system:
- Put bio degradable rubbish in a bin in the kitchen and dispose of it each day when the boat is in deep water. That will prevent any rubbish going rotten.
- Beverage cans should be crushed and placed in bags.
- Bottles and jars should be packed in boxes with lids and taped up as they become full.
- Non bio degradable rubbish should go in a second bin in the kitchen but should not include any cans, bottles or jars. If a glass object in a plastic rubbish bag breaks it is almost a certainty that before it reaches Dampier the broken glass will cause the bag to split. When buying bags endeavour to select Multix 56l garbage bags as they are much stronger than some of the cheaper brands. You should bear in mind that garbage bags must be subjected to multiple movements on their way from the kitchen to Dampier. If for any reason you have to use a cheaper brand of bag it is wise to double them up and not overload them. It is recommended that you give the Yacht Club refueller $100 to take your rubbish to the tip. Of course, you can do this yourself if you have the time and the vehicle.
Due in no small measure to representations made on behalf of the Club it is lawful for us to remove Spanish Mackerel fillets at sea. This is a desirable practice because the carcass can then be disposed of in deep water where it will almost certainly be consumed before it reaches the bottom. The regulations do not allow us to fillet bottom fish at sea and the disposal of these carcasses must be properly managed. Under no circumstances are they to be thrown on the beach or disposed of in Norbill Bay. An efficient method of dealing with these carcasses is to put them in a bucket whilst they are fresh and put them in one of the freezers to be disposed of next day in deep water.
It is recommended that all members of your group obtain a Recreational Fishing Licence. With the new fishing laws we should anticipate periodic visits from Fisheries Karratha. The long haul net has been packed away and should not be used. A lawful haul net must not be more than 30 metres long, must be of the specified mesh size and can only be used to catch garfish or mullet. The guide book referred to above deals with bag limits, filleting and possession limits. You should tag each freezer shelf with the name of one of your team so that the “owner” of frozen fish can be identified. There is a possession limit of 20kg per person. Knowledge of and compliance with the law is the responsibility of each member of the group. **Please check with your airline as their baggage limit may be 20kg of frozen fish fillets including the weight of the Esky or box.
Sinkers and Vacuum Packer
For the first time the club is trialing the supply of sinkers to each group to save carting them to Dampier. We will monitor this closely and if too many sinkers are lost we may have to charge each group a small amount to recover the costs.
We have purchased a commercial vacuum packer to again save the trouble of carting one to the Island. We are also supplying the vacuum bags so this should be of great help to the teams. Please ensure you read the handling notes and LEAVE THE PACKER CLEAN AFTER EACH USE. This should be of real benefit to teams.
If you decide to return to Dampier on a Friday one of the results is that the skipper must then spend the Friday night in Dampier before meeting the next group when they arrive the following day. It is not fair that the skipper should be left to find and pay for his own accommodation in these circumstances. Unlike previous skippers he does not live in Dampier and if you cause him to have to stay overnight your group should meet the associated cost.
Finally please report any malfunction or potential problems to the Secretary on the report or by e-mail ASAP.
John Lindquist, President