CHAPTER FIVE

KAPERS
 What is a kaper?

A kaper is a way of dividing the labor, of any activity, evenly and equally. It allows everyone to
know exactly what their duties are, what the other jobs are and who is doing them. Kaper charts
may be used for a variety of activities. These jobs must be done.

There are 2 different types of kapers at Camp Bay Breeze.

Camp Kaper - A temporary job or responsibility Unit Kaper - A temporary job or responsibility done
done by a unit. Camp kapers are assigned to a by individual girls, small groups or patrols within
unit for the week of camp. their own unit. Unit kapers should change daily.

What responsibility should go on a kaper chart?

Attendance and Mailbox Hand wash station filling Water cooler filling

Banner carriers Water word of the day Supply gophers

Hostess Cooks Fire builders

There are many more kapers that you can use. Use the kapers that work best for the age level
of the unit.

Setting expectations:

It is important to set clear objectives and results. Leaders set the tone. Remember to lead by
example. Include all members of the unit when making a list of expectations for each job.
Provide a written checklist and verbal prompt based on age level.
How to make a kaper chart:

1. Girls and leaders list jobs to be done.

2. Divide the girls into work groups. From 2 to 4 girls in a group is best. It is better to have a
group of nonworkers, than 8 girls cooking one pudding.
3. Divide the jobs for the number of work groups.
4. The arrangement of jobs depends on the type of trip, meal plan, number of girls, how
strenuous, how long it takes to do the job, etc. Balance what has to be done.
5. Put jobs and work groups together on a chart. Let the girls use their artistic talents to
make it look interesting.

Job Mon Tue Wed Thurs Fri

Hand wash 1 2 3 4 5

Latrine 2 3 4 5 1

Hostesses 3 4 5 1 2

Cooks 4 5 1 2 3

Fire builders 5 1 3 2 4

Group 1 Group 2 Group 3 Group 4 Group 5

Bones Honeybee Ali-Oop Cheeto Skittles

Drama Dibbs Boo Ducki Booger

For happier kaper camping:

1. Evaluate the kaper system after each outing.

2. Adjust to meet the needs and abilities of girls and type of event.
3. Consider giving each girl some "time off" each day.
Latrine cleaning expectations:

Materials needed:

pail used only for cleaning solution, rubber gloves, disinfectant, broom, toilet brush

1. Place a small amount of water, about one quart, in a pail.

2. Add two caps full of disinfectant to the water.
3. Dry sweep the ceiling, walls and then the floor of the latrine.
4. Wipe the top of the toilet lid first, then the underside of the lid second, then the top of the
seat third and finally, the underside of the seat. Leave the lid up until the seat is dry and
then close.
5. Put the toilet paper on a roller or in a coffee can. If using a coffee can, cut a hole in the
lid so paper can come through without taking off the lid.
6. Scatter cleaning solution in an area away from walkways or paths.
7. Pick up litter in and around the latrine.

Latrines are to be cleaned each morning and throughout the day if heavily soiled. Each unit
should pick up a latrine pail with disinfectant in the pail and the rest of the cleaning supplies, at
the shed after morning flag up. Each unit is to return their supplies to the shed after using them
each day.

● Do not throw cleaning water or trash of any kind into the latrines. Disinfectant kills the
"good" bacteria living in the latrines. These bacteria break down the waste and help
reduce odor in the latrine.
● Individuals dispose of Feminine Hygiene Products by:
○ wrapping in piece of paper or tissue
○ put into unit trash bag
○ DO NOT THROW INTO LATRINE PIT
● DO NOT THROUGH TRASH OF ANY KIND INTO THE LATRINE PIT.
● ALWAYS KEEP THE LATRINE LIDS DOWN WHEN NOT BEING USED. This helps to
keep the smell down
Dishwashing expectations:

Get dishwater and start heating before you eat. When possible, heat water while food is cooking
to conserve energy, fuel and time. After the meal, set up the dishwashing arrangement (three
container method).

Materials needed:

3 Dishpans or buckets, scraper, detergent, container for garbage, bleach (small bottle labeled)
dish drain bag, brush/scrubber, drip line, clothespins

Preparing dishwater

1. Container #1 wash water - put small amount of detergent in first, then hot water, make
sure water is not scalding
2. Container #2 rinse water - clear warm water.
3. Container #3 sanitizing water - lukewarm water with one tablespoon bleach for each
gallon of water. Additional tablespoons of bleach should be added after eight sets of
dishes are sanitized.

Cleaning dishes:

1. Have a pail or container lined with a plastic bag for the garbage receptacle in front of
your dishwashing containers. With a small piece of paper towel or your used napkin:
a. Wipe utensils, then cup.
b. Scrape garbage from plate and bowl into garbage receptacle.
c. Polish plate and bowl clean with a napkin or a small piece of paper towel.
2. Wash dishes in Container #1
3. Rinse dishes in Container #2
4. Sanitize dishes in Container #3
5. Place dishes in a net/drip bag.
6. Hang bag on drip line with clothespin to air dry
7. The same procedure will be used for cleaning all cooking utensils, pots and pans, after
all the mess kits are done.
8. All campers are to wash their own dishes.
9. The dishwashers will also wash the cooking gear.
Disposing of dishwater expectation (using an eco-bag):

1. Prepare a strainer for the dishwater to collect any garbage left in the water. If using a
plastic bag, punch several small holes in one corner of the bag.
2. Place a small amount of leaves or pine needles, one or two handfuls, in the bag to cover
the holes.
3. Prepare an area to strain and dump your water. This should be away from your units’
main areas, away from walkways or paths and not near latrines.
4. Water should be sprinkled over leaves, pine needles, pinecones, rocks or other
non-eroding type materials.
5. Empty Container #1 (this will probably be the dirtiest) into the strainer. Pour slowly so
you don’t overflow the bag.
6. Empty Container #2 into Container #1 and then into the strainer.
7. Empty Container #3 into Container #2 then empty into Container #1, and then into the
strainer.
8. This method, of disposing of the water, should leave all the containers cleaned and
sanitized.
9. Allow containers to air dry.
10. Use the strainer in a different location for each meal.

Firebuilding expectations:

1. Clean out the fire ring and see that the fire site is clean of leaves, small twigs, etc.
2. See the fire safety water pail is filled with water, has a sprinkle can in it and is nearby.
3. Build fire and keep it going. Never leave fire unattended.
4. Start fires early enough to be ready for cooking on schedule.
5. Put out fire; spread coals, sprinkle water, stir ashes.
6. Leave the fire site area clean and neat.

Wood gathering expectations:

1. Gather tinder, kindling and fuel (sticks as big around as your arm).
2. Just outside fire site:
a. Lay 2 or 3 long sticks on the ground in the opposite direction of you. This is to
keep the rest of the wood off the ground.
b. Stack wood according to size. Place sideways across long sticks.
3. Leave a good supply of wood for the next meal.
4. Cover woodpile at sundown to avoid dew settling on it during the night. Keep covered at
night and whenever it rains.
5. Remove cover and take home when leaving camp.
Cooks expectations:

1. Post the Menu.

2. Assemble ingredients and equipment for cooking according to the recipe.
3. Rinse cooking pots, pans and kitchen utensils before using. Campsites can be dusty.
4. Soap outside of pots before cooking. This will make washing them easier.
5. Wash hands thoroughly with soap and water.
6. Prepare food. Cook food.
7. Clean up garbage and trash as the meal is cooking.
8. Serve the meal.
9. Soak the inside of pots with water after food is out. This makes them easier to wash.
10. Clean up the cooking area. Store all equipment and leftover food.

Hostess expectations:

1. Set the table(s).

2. Make a table centerpiece from natural materials. Don’t pick growing things or break live
branches to make your centerpiece.
3. Invite and welcome guests. See that guests are served first.
4. Select and lead grace before eating.

Hand washing station expectations:

1. Hand washing in the unit and bathroom are filled with water.
2. Soap dispenser will be filled with ½ soap and ½ water mixture.
3. Stations will be filled immediately if found empty.

Water cooler expectations:

1. Water cooler will be filled with water from the water pump if found empty.
2. A small pile of leaves or rocks will be placed under the spigot to avoid soil erosion.