Hey Buzzard,
You've asked a question that's kind of like "Define the Universe and give three examples" so my advice would be to keep it simple if you're not super concerned with grading, points, styles and guidelines.
If you go outside these forums and read my tasting notes, or in the Patron's Section under the Virtual Mead/Wine Tasting Room I generally arrange my tasting by:
1. Appearance (Color, Clarity, Volume)
2. Aroma and Flavor (Nose, varietal aromas/flavors/impressions, ingredient aromas, blending of ingredients, influence of alcohol, oak, acid, tannin, mouthfeel, different flavors on the fore, mid and finish, how long the finish lingers, and volume)
3. Overall Impressions (what you think of the mead as a whole, what jumps out, what is great, what is not so great, what impressed you and would you pay for it again.)
Generally it's a good idea to arrange your tasting so you are tasting the same things at the same times in the same way with the rest of your judging pane. It should be done blind, so that the judges never know what they are tasting other than a category and ingredient list along with a number for identification.
That's the really really basic way to go.
Here are the BJCP Style Guidelines to give you a basic idea of what mead categories there are. Bear in mind that this set of categories was created by a "Beer Judge" certification program, rather than a mead-centric organization so everything is open to interpretation.
Best of luck,
Oskaar
