Friday, June 7, 2013

Course Update

This past Monday we brushed greens to stand up the grass, we took advantage of the cooler temperatures because this practice can be very abrasive under hot conditions. At times the grass becomes laid over and this is a good way to achieve a more precise cut. We also have vented a few greens on the course and will continue to do this to help in reducing compaction and allow air and water infiltration. This week we have been concentrating on course details and will be a daily routine through out the rest of the season. 

There a few house keeping things that I would like to mention, 

1. Please rake the bunker, foot prints left behind are unsightly and a disadvantage for the golfers behind you.

2. Please repair your ball mark plus another.

3. Replace your fairway divots or fill with sand, keeping in mind to use your foot to level out the sand, no mountains please. As this to is a disadvantage if a ball rolls into an unfilled divot but could roll next to a mountain. From a mower stand point, if you do not level out the sand this dulls the mowers and can introduce bad cuts through out the golf course. 

4. Follow all cart rules for the day paying attention to the cart control post.

5. When parked next to a Tee or a Green, keep the tires on the path. This will reduce wear and tear around our most visible areas

6. Please mention to your fellow partner or group to obey these rules, every one can help in a kind manner.

7. Have fun and enjoy your course.

If there is any question or doubt how to properly adhere to these items listed please speak with a manager on the Greens staff or the Pro Shop.

Venting process

A brushed green, followed by mower, you can see the difference.

Finishing up the plants around the second half of the drive way trees.

Saturday, June 1, 2013

My time at Merion

One can easily say that Merion is one of the greatest golf courses in the world rich with history, but I gained an even more appreciation being a fly on the wall so to speak during my time there. The staff was eager to introduce them selves and welcome me into their home and it was that welcoming that made me feel very comfortable right away. It was amazing to see what is involved for setting up a course for a major tournament from the grand stands, tv towers to logistics. There was not one person who had a confused look on there face, it was clear that they had a plan and it was moving forward to the next assignment. Some of my tasks there was to help with the measuring of the green speeds, firmness and moisture readings. I had no experience in measuring firmness so this was a great opportunity to see what were some of the target numbers they were looking for, even after a few tenths of rain was an eye opener on how taking measurements can be helpful. Let me say thank you to Matt Shaffer and the entire greens department for allowing me be a part of their team, it was a great experience. 

On my first day I was quickly thrown into brooming the greens.

When I was able to look at the shop I met Miguel, he has been
in charge of the up keep of the wickers for 41 years. 

Dave here is taking firmness and moisture readings.

My job for the better part of the week in the mornings was
taking stimp meter measurements.

Pat, one of the assistants is rolling the approaches with a
machine called the "Trans-former". 

A view from a tv tower over looking the 6th hole.

I view from the grand stand over looking the 14th hole.

Staff thinning out the native area. Yes, by hand!