Accommodations, baths, equipment storage and compressor buildings are elevated on stilts above the sand or sea. Kitchen, dining and other areas have sand floors which are swept clean each day. The camps have little impact on the nearly pristine environment or culture. This is one area of the world where the beaches and islands are clean with little of the plastics and manufactured debris commonly found in other areas. The camp uses ice from the weekly supply run to Sorong to keep meat and other perishables from one weekend to the next.
Meals consist of local fresh fruits and vegetables as well as fresh fish and meats.
Many times meals include fish caught by the dive boat staff or purchased from fisherman within minutes of being caught. Fruits in season may include snake fruit, several varities of banana, mango, papaya, pineapple, watermelon, tangerine and others. Chicken and beef are served as well. Each meal is served family style with several choices of vegetable, meat, rice and noodle dishes that vary with each meal. Meat dishes are often stir-fry.