Worked Examples

Reading about how to run a class is one thing. Seeing it applied to a specific craft, from the pricing decision to the closing moment, is something else.

These two worked examples walk through every decision a real host makes before, during, and after a class. They are not generic. They are specific: a flower shop running an arranging night for ten guests, and a pizza restaurant running a dough and sauce class for eight.

The details will be different from your class. The decisions will be the same.

Use these to pressure-test your own planning. If you would have made a different choice at any point, the example gives you something concrete to compare against. Sometimes the right call for your class is the same. Sometimes it is different. Knowing why is the work.