Taste testing

I headed out to the course about midday on a Sunday last month to check on things, plus we had a stuck irrigation head requiring attention. After taking care of the minor detail, I noticed the weather (cloudy, blustery, and cool) had kept most folks at bay and the course was nearly empty.

Clutching my hickory clubs, I ventured to the forward tee on No. 7. The hole is located near the maintenance center. As I strolled up the ninth fairway, the head pro gave a friendly wave. And in less than three hours, I walked the entire course, hit a few quality shots, enjoyed some much needed physical and mental exercise, and, more importantly, experienced the course from a playing perspective.

I not only felt the firmness of the fairways under my feet, but I witnessed the bounce and roll. I appreciated the firmness of the greens based on the minor effort required to repair a pitch mark. And I made mental notes of where we should focus attention and effort during the coming week.

I left for home inspired to tweet about my Sunday Stroll, which inspired a blog post I published shortly after returning to my temporary apartment.

James Bledge is the course manager at Royal Liverpool Golf Club, host of this year’s Open Championship. Hoylake, as it is also known, holds a distinguished place in golf history. Bledge is not bashful when he says a course manager or superintendent who does not play his or her course is like a chef who does not taste their own food.

Now, I’m sure there are many of you who either don’t play or no longer play because life has provided new priorities that require time and attention. You are talented superintendents and routinely provide wonderful conditions for those who employ you.

But those who do play should take a moment to taste the broth and recognize additional seasoning is needed to bring out the best combination of flavors. I believe Bledge is right in that regard. And I would take that one step further: Just like a chef needs to taste their own food, a good chef will eat out and experience the creations of their competition.

For most of my career, when time allows, I enjoy getting out and playing other courses. Seeing conditions others are presenting or the issues and challenges facing others in your area can assist you with the daily decisions that impact your golf course.

We’re not saying you need to sign up for lessons and establish an official handicap. But learn to chip and putt and carry a few clubs in your cart so you can hit some shots from that bunker on No. 6 that Mr. Smith said didn’t have enough sand. Or try lofting a few from around the chipping green to recognize if the bounce of the turf is just right or if you need to topdress more frequently.

Like many of us from my generation, it was the fun of playing golf and the newfound access that was a strong attraction to entering the industry. Over the decades, the rise in golfer expectations has led to an increase in longer working hours and less time for golf. But that stroll (or that ride in a cart, if you must) was and still is critical to your mental health as well as your knowledge and understanding of your golf course.

Plus, if the time to play and access the course becomes more and more limited, how can we attract the next generation of course managers and superintendents? If the job isn’t fun for us, how will we ever convince others that it can be fun for them too?

Maybe what we need is regular games with key personnel, whether it’s your general manager, head professional or committee chairperson. I’m not saying you need to make that a foursome, but if you can find a way to get out on the course for even nine holes once a month with them, I believe you will find there will be a greater understanding and communication going forward that should make your life a little easier.

And if your life is a little easier, if you find yourself enjoying things in the workplace, perhaps you will take the time to get out and taste the fruit of your labor.