Lead Guide Site Open Procedure

Before the Mill opens on an Open Day, the Lead Guide must:  

1. Fill the urn with water and turn on the hot water (heater and urn) in the kitchen.
2. Put liners in the two “outside” bins (not the wheelies), and place one bin outside the galley and the other by the mill stone, or outside the Granary when ices are being served outside.
3. Put the "Mill is open at 2.30pm Today" sign on gate.
4. Put the “Directors accept no liability” sign outside the gatehouse.
5. Put up the Mill sandwich boards on the pavement of the A24 at the bottom of Bost Hill, about 50 yards from the turning. Stake into grass if windy.
6. Put up the Mill sandwich boards on the pavement of the A27 at the bottom of Salvington Hill, about 50 yards from the turning. Stake into grass if windy.
7. Ensure the tables, chairs, benches and picnic tables have been put out.
8. Put out fencing around the sails if one miller is present and the mill is going to be run.
9. Put up fence from the gate to the gatehouse.
10. Put out warning cones around any potential hazards.
11. Put out the explanatory board for the Glynde Wind Pump and ensure that the netting fence surrounds it and the sails are tied or chained so that they cannot rotate.
12. Put out hand-quern and donations tin, with a bag to catch the flour.
13. Move the leaflet rack from storage just inside the shop door to the outside bay against the kitchen wall.
14. Unlock the gate, gatehouse, kitchen, shop, toilet, granary, roundhouse and mill.
15. In the mill, remove the cloth covering the mill-stone, replace the tun-cover with the viewing cover and ensure that the interior of the mill is clean and tidy.
16. Turn on the power and water for the toilets.
17. Ensure that the toilets are clean.
18. Set up the multimedia equipment in the granary.
19. Ensure that the mill is clean and free from flies and moths.
20. Ensure that the kitchen is clean and tidy.
21. Ensure that if we have milled flour that the shop's stock is adequate, and bring more down from the bins in the mill, if necessary.
22. Ensure that the timed tickets are available for the Gatekeeper, along with Millers' Passports and the Mill passport stamp.
23. Ensure the Treasurer has supplied floats to the gatekeeper, shop and kitchen assistants.
24. Ensure that a Gatekeeper, Step Controller and Guides are present.