05/26/2017
[COACHING TIP OF THE WEEK]: Enjoy the "there's yer problem" moment.
Years ago, I had a problem with my washing machine. It wasn't draining, it was making weird noises, it was all screwed up.
I called the repair person. He showed up, rooted around in the machine's guts, and then with a satisfied look on his face, said:
"There's yer problem."
He pulled out a dime.
It had fallen out of a pocket, gotten lodged somewhere in my machine's tummy, and gummed up the works.
I love this kind of moment.
Because now the dime is a known puzzle to solve, rather than a mysterious machine-destroying force.
Now you can wrap your mind around what to do next.
Even if you don't know how to extract that dime, you know that the dime is A Thing.
And quite likely, one or two factors are making a big impact.
You also know the dime didn't mean to be a jerk. It just did what dimes do, which is to slide into tiny crevices and then be a hard flat piece of metal that doesn't budge.
You can be curious and compassionate about the dime. Where did it come from? How did it get there? How could I prevent future dime-age?
If you have your clients do a food journal-- or use any other practice of data gathering, think of it as an exploration into "Where's the problem?" or, even better, "Where are the successes?"
* What noises is my machine making? (In other words, what do the data tell me is happening right now?)
* What COULD those noises mean? (In other words, could my client and I come up with a few working hypotheses about how to explain the results they are getting?)
* Does my machine work for some clothes and not others? (In other words, where is my client doing well consistently, and where do they struggle?)
* Is there a dime or two gumming up the works? (In other words, as we look at my data, are there one or two obvious limiting factors that are blocking them the most from being more consistent?)
* What IS working with my washing machine? In other words, what IS working with clients' food choices?
Remember to be curious and compassionate about the dime.
After all, it's just doing dime things.
Don't hate on the dime. Likewise, don't be mad or judge-y about the conditions that create inconsistency in food decisions.
Instead, think about how to change the dime's path, or change the probability that a pocket with a dime in it might go through your wash.
In other words, think about how to change the underlying conditions that create the data in your client's journal.
-Krista Scott-Dixon