Over the last few months, I’ve had many reminders on the art of servings a product.

Recently I visit to the Nelson-Atkins Museum in Kansas City. While there, I saw the Ferran Adria exhibit “Notes on Creativity: Visualizing the Mind of a Master Chef”.  When it comes to food, how it looks and smells  makes a difference. Be honest there is a big difference to how it looks on an elementary school cafeteria tray and how it looks at a nice restaurant. The appeal of the food is also very different.

This spring I read the book The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing (affiliate link). Limiting and organizing items goes a long way in making a space pleasing to the senses. Believe it or not, organized clothing makes it easier and more fun to dress.

In my recent interview of Kathy Quain even included a serving tip. She suggested offering small percussion instruments on a drum like presenting fruit on a platter. By doing so, you provide a client an opportunity to make a choice.

Together these items had me reflecting on the art of serving up a session.

The art of serving up a sessionWhat is served up in a session?

Many factors go into serving a session: the physical space, the sights, the smells. There are the parts of the session: the pacing, the approach, the music (and its elements), the instruments. Neither of these are complete lists. Yet, they serve as a starter.

How do you look at the session serving?

In my opinion, we can rate each item on a scale of pro – neutral – con for our client.  You may lack time to do this for every session and for every setting. Selecting a few key items and rate them in your most successful and most challenging settings. This will allow you to consider your session servings.

You need to identify which factors you can control. These are easier to change. Of those outside your control,  consider the importance to the clients.

Some negatives are “time limited”. For example, one of the facilities I serve went through construction. During this time, my small group sessions were held in the dining room. By moving so they faced a corner, I was able to limit visual distraction. The auditory distractions were outside my control. Know this would end after a couple of months, I was willing to deal with short term downgrade in my session serving.

Factors that impeding their success need a serious look.

  • Can we renegotiate a space?
  • Can we add a fragrance (or neutralizer)?
  • Can we change how a room is set-up to limit distraction?
  • Can we close a door to limit distracting sounds?

Share the session items you would select to rate in the comments below.