Project 1: Observation of a Location
You're not actually going to implement the first project; you have free reign to propose anything you want. However, you will be building a physical model of the device you're proposing, or creating a rendering/animation/video if your proposal is not a physical device. You will also be expected to prove that any technology you propose exists, either by citing other working examples, or by describing in depth how the technology would be developed.
Week 1: Observe the location and activities
Choose a space in which there is a reasonable amount of activity. Why do people use the space, and what do they use it for? Observe the activities that happens there. Use pictures, videos, sound recordings, drawings, and any other form you need to in order to describe space and the activity. Ask people in the space about what they do there, what they like about the space, what they dislike, how well the space works for their purposes. Look for patterns in the activity. Identify how the space and the activity are linked. Decide how you can sense the action and create a reactive or interactive system to enhance or change the activity.
Week 2: Propose a prototype
Imagine a system to realize the change or enhancement you came up with. Find ways to use the space as it exists, rather than modifying it, unless it's absolutely necessary. Your goal should be to make a system that is as dependent on the location it's in, and uses it as well as, the activities you've observed.
As a passive example, you could sense how many people use each entrance to a given subway station, and how frequently. As a more active example, you might want to give people a surprise in their daily transit through a public square or lobby. In order to surprise them, first you'd have to observe and collect data on what the normal pattern of activity is, then make an output system that changes that pattern. Perhaps you want to make a sculpture that changes the patterns of pigeons in a public square (a la Ed Bringas). Or perhaps you just want to sense how long people use the bathroom, and tell them when they've been in there too long.
The activity sensed and the viewer observing the results can be two different people, species, etc. In other words, you don't have to close the interactive loop between the actor you're sensing and the viewer to whom you're presenting the results.
===================Prototype - Whisper Shoes===================
PART 2
PART 1
We chose this spot for our observation project because of the challenges that most small restaurants of this kind face when dealing with the flow of customers. There are essenttially three stages to a restaurant or deli counter transaction:
1. the customer orders food
2. the customer pays for food
3. the customer is handed their food
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This type of transaction may seem straight forward, but you’d be amazed how much variation can occur when your dealing with a space that has not been properly partitioned to handle each part of the transaction (a suggestion to observe Starbuck’s was shot down because of the ectreme organization that their stores adhere to, with signs and employees to facilitate each stage of the transaction). As an added bonus, this particular restuarant also introduces the street food element, with an open window and counter for people to order their food and make their transaction without having to walk inside.
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I arrived at Yatagan around 12:30, microphone-equipped iPod in hand, hoping for a midday rush. I’m sorry to say that my recording doesn’t shed very much light on the situation (it would’ve been great to leave the iPod on the counter near the register, but that would’ve ben asking too much). Realizing this while I sat at the table eating my falafel and listening to the blaring “best of the seventies” radio station, I started taking notes and noting the layout of the space instead. Business did pick up after a while, and I noticed that while most people seemed to experience the same dilemmas, with little variation. I’ve written the typical scenarios below and made a special note of the exceptional ones.
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I arrived at Yayagan through a grey mist. It is easily noticable by its green and red sign that hang outside of the shop. As you approach, you notice that you can enter through a door, or order from the outside. On the wall outside, there is a menu beneath a window to order from. There is an very old wooden sign that reads "Falafel: 2.00". It is covered in a layer of grime. You also can reach inside to grab a metal bowl that contians hot sauce, and directly on the other side of the window is an area for food prep with plates, napkins and plasticware. Roaches can be seen crawling around here as well. You enter the restraunt and are in a very narrow area, flanked on your right by the counter, with a sneeze guard, and subway-like area for suaces and vegetables. On your left is a wall and a wooding running board. This running board covers two trash cans. On the wall there is a mirror and various reviews from a variety of publications. You order your food, and it is prepared before you on a prep counter that is behind the counter with the vegetables. On this counter are plates, napkins, and tin foil. There is also a grill, pita bred and two friers as well as a giant column of cooking meat, which is cut with an enormous knife and heated by a small flame. At the very end,b ehing the cash register is a bookccase that is loaded with soda cans, a coffee maker, coffe cups, cups with prices on them, and napkins. Beyond this counter area is a dinieng area. Here the wall is decorated with a pair of antelers, various celebrity photos, and a turkish sword with a descirption of how it is a yatagan. There are 5 tables, each with a copper top. Three have 2 chairs, and two have four chairs. The chairs are made of wood. Beyond this eating area is a kitchen. Above the kitchen is a menu with red letters on a white backlit surface.
Old-time cash register
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A cash register which was misunderstood at first as one of antique decorations was working actively. This cashier, with it's analogue buttons and number displays, rendered more detached atmosphere from technologies. Few customers paid heed to the price displayed on the machine, and rarely did they ask receipts. I guess the ungenerous space pushes customers out of the place quickly. Cashier's counter which the machine sits on was too small to hesitate to choose sodas. In fact, there was not any sign for soda choices. If they let me pick drinks while waiting for my food, it might be more comfortable.
VIVIANA'S OBSERVATION:
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Attach:counterwork.JPG Attach:counter2.JPG
As part of the assignment for class 3, we were asked to form groups and make an observation of a location with high activity. We chose Yatagan's a fast food place that specializes in Falafas and other stuff.
I decided to go after the rush hour. It was around 3pm, and there were very few clients, but I noticed there was still a constant flow of customers.
What's particular about this location is the lack of space (as with any other place in NYC), but still, they somehow manage to effectively serve their clientele.
The first thing you notice as you walk into the locale is the narrow door, a door that if you're not careful when opening it, you will end up hitting whomever is waiting/ placing/ or ready to pay for their order, whichever, because all of these transactions take place in the same limited square footage.
What was also interesting about the location, is that they managed to increase their flow of customers by opening their front window, and displaying one of their main delicacies, a large amount of meat, which is permanently cooking, and extremely close to hand’s reach for whomever is ordering from the window.
The process is simple, you walk in, tell them what you want from their menu, which is being displayed at the end of the restaurant, pick your selections, wait for them to prepare it, and then pay for it. You just have to be careful when walking out, so you don’t smother your food on other people’s clothes, or accidentally bump into someone.
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I think this observation is good when thinking about the process to wire and program one of our projects, I can think of the customer’s as power, the cook as the medium, the ingredients as the ingredients, and the end result as the “led” lighting up or whatever your initial purpose was.
Now I have LED hunger…
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