DURATION: 30 minutes - typically performed simultaneously to the Port pickup (separate role)

RATIOS: All remaining staff not involved in Port pickup should be setting up

MAUAO HĪKOI SETUP

Simple setup to allow guests to rest, prepare and receive the briefing before heading on the maunga

You will need to setup:

1. Gazebo and flags
   
2. Table and table covers
3. Seating
4. Snacks (muesli bars, fruit) and water 
5. Sunscreen and hand sanitiser
6. Any pre-hīkoi displays/forms Oceanna has prepared
   

This can all be reset for guests after the hīkoi.

WORKSHOP SETUP

Things to note:

• Workshop provisions are best setup before going on the hīkoi.  Any food left unattended needs to be fully covered.
• A supporting guide mayneed to return early for final preparations.
• For larger groups, one person may need to stay behind to continue setting up
• The workshop is typically facilitated under the pōhutukawa tree.  In any case, shading and weaving space must be considered when setting up the workshop area.

Preparation:

1. Harvest appropriate number of harakeke for the group size - Don't over harvest, and change your pā harakeke area regularly.
2. For groups of 10 or more, consider mixing with wharariki.
3. Lay harakeke at the workshop area out of the sun and away from people stepping on them.
4. Setup the kai and workshop area with covered kai table, seating and mats.
5. Set out plates, cups and cutlery.
6. Add hand sanitiser and sunscreen.
7. Lay out the gourmet snacks, kombucha and more water in a presentable manner.
8. Provide each dish with utensils for self-serving.
9. Cover the table and any other exposed food.
10. Prepare for rubbish and dishes collection.
11. If there is time, finish off preparing the harakeke by cleaning and trimming.
12. Keep the area free of obstacles.

COMPLETE