These rules must be adhered to by all members and guests whilst staying at the Lodge.
Fire Precautions: All guests need to be familiar with all the fire exits in the Lodge, and need to attend the Managers fire precaution briefings.
Respect to Others : Muniong is a friendly family lodge .Any antisocial behaviour which may include excessive alcohol and swearing or taking recreation drugs that affects other members and guests will not be tolerated and you may be ask to leave the lodge.
Smoking: Prohibited in the lodge .
Hair Dryer/Straightener: Please be very caution when using these items with and without hair products in your room . A visit from the Fire Brigade is a very expensive lesson .
Departing: Rooms are to be vacated by 10.00am on departure day. To assist the managers when you depart your room please fold blankets and quilts, empty bin , vacuum the room, place sheets, towels and pillowcases downstairs for laundering. Check drawers and under beds for left items .
Heaters: Turn off heaters in all areas of the Lodge when not required.
Rubbish/Recyle Bins : Please separate rubbish and recycling in the bin located near the Guest Kitchenette. When full, remove to the labelled bins in the ski room.
Bottles / Cans: Dispose of all empties in the recycle bins in the ski room.
Kitchenette: Is a communal guest area .Coffee machine, sandwich maker and benches to be clean after every use .
Ski Boots: Only to be worn in the ski room and drying room. Not in the carpeted areas.
Evening Entry: Please be quiet and respectful of other members sleeping when arriving or returning to the lodge .
Visitors: Not allowed in the lodge this season due to our COVID 19 policy .
Children: Young children need to be adequately supervised. Special dinner times and meals are available in consultation with the Managers.
Meal Times
- Breakfast 8.00am – 8.30am
- Lunch 12.00noon -2pm
- Dinner served at 6.30pm (Children approx 5.45pm )
Please help Managers by setting up and cleaning tables at all meal time . Place mats to be wiped down with disinfectant .The common area to be vacuumed daily .
Servery: To distribute dinner and breakfast meals , and after meals to return all cleaned items on trays to kitchenette cupboards that managers have washed .
Glasses, cups, plates and cutlery used outside mealtimes shall be rinsed and left on the trolley. Due to OHAS requirements there is NO entry to the kitchen area at certain times unless under Managers instruction or supervision.
Lunches: Are self-serve from the well stocked guest fridges. If first in for lunch ,remember the lunch provided is for all guests at the lodge. Place your name on the menu board after dinner if soup is provided for the following day . Please help by cleaning up after lunch . The managers will advise you with rinsing and using the dishwasher .
Washing Machine: A washing machine is available but please advise Managers before operating and using.
Drying Rooms: There are two drying rooms for guests use. Check for missing items prior to vacating the Lodge. All Toboggans to be stored under drying rack .
Ski Room: Use gratings to remove snow and mud from boots on entry. Keep boots/skis and snowboards in racks provided. Please keep this area clean and unobstructed.
Managers: The Managers are responsible for the care and operation of the Lodge. If there are any special requests please advise the Managers. Post dinner, the managers are deemed to be in their “own time”.
Managers Night Off :Occupants shall be responsible for a small preparation and serving of an evening meal, including kitchen clean up on one night a week.
“Your initiative with Lodge Duties will inspire others to help !”