Ask anyone at the end of a season what they wish they'd brought and what they could have left, and the answers are remarkably consistent. This is that list.
Bring more of than you think
- Base layers and socks. Laundry access is limited and shared. Five sets of merino base layers and ten pairs of proper ski socks will not feel excessive by week three.
- Two pairs of gloves. One will be wet. Always.
- A pair of smart, warm, waterproof boots you can serve dinner in. Hosts walk guests across icy car parks. Trainers do not survive this.
- Your own knife, if you cook. Chalet kitchens are equipped by the lowest bidder. One good 20cm chef's knife, wrapped and in hold luggage, will make every dinner faster.
- A hot water bottle. Staff accommodation is heated to a budget.
- Cash for the first week. Your first pay lands at the end of the month; a lift pass, a transfer and a round of drinks do not wait.
Bring one of
- A proper ski jacket and salopettes. Staff discounts in resort exist but are not guaranteed; a good shell is worth buying before you go.
- A helmet. Most operators now require one. Rent goggles if you must, but a helmet that fits is a purchase.
- A small first-aid kit with blister plasters, painkillers and something for the stomach. Pharmacies are expensive and closed when you need them.
- One set of genuinely smart clothes. Staff parties, guest dinners and the odd end-of-season awards night.
Leave at home
- Skis and boards, unless they're excellent. Resort staff rental rates are low and you'll save the baggage fee.
- More than two books. Your evenings are shorter than you imagine, and every chalet has a shelf of abandoned paperbacks.
- Hair straighteners and anything else that draws power. Staff chalet electrics trip if you look at them.
- Expectations of a lie-in.
Pack for the job first and the mountain second. The mountain will still be there on your day off.
The full checklists live on the HubPrintable packing lists for chalet, yacht and summer seasons, plus the certificates you need. Open Seasonaire Hub →