Glen Abbey hosts The Canadian Open

We Did It!

Glen Abbey Staff And Volunteers
Make The 2013 RBC Canadian Open
A Memorable Success

By Eric Kohanik 

From prepping the locker room, planning menus and stocking merchandise tents to making sure the fairways, greens and even the famed Tiger Trap were all groomed and ready for action, the activity had already been buzzing for quite a while as the staff of Glen Abbey Golf Club in Oakville, Ont. got things in top shape for the 2013 RBC Canadian Open.

This year's event, held from July 22 to 28, marked the 26th time that the Canadian Open has been held at Glen Abbey. And whether they were veterans of previous times or newcomers who had never participated before, more than 1,400 volunteers joined the ClubLink staff members who had already rolled up their sleeves and were enthusiastically geared up to ensure a successful event.

At a special staff orientation on July 15, Glen Abbey Director of Operations Allan Huibers and Golf Canada Tournament Director Bill Paul welcomed employees from Glen Abbey and a host of other ClubLink courses, offering them vital instructions on what they could expect in the days ahead.

For many, though, preparations had already long been in full swing. Take Executive Chef Jamie Hussey and the team in the Glen Abbey kitchen, for instance. Preparing the clubhouse menu for the Canadian Open was a task that stretched back to the beginning of the year.

“Back in January, I started composing menus and themes,” Hussey recalls. Once the menus were set in February, the primary goal was working to make sure the clubhouse buffets would be pristine each day and that the players, media and other event participants, as well as the 500 to 600 RBC guests in the clubhouse every day, would be looked after flawlessly.

“In all of July, it was obviously all hands on deck,” says Hussey, who noted that his team included 30 cooks and nine dishwashers.

The culinary bill of fare ranged from a special “RBC Blue Item” – a maple-blueberry salad with grilled salmon, Canadian wild rice and quinoa – served in the clubhouse to such on-course treats as the soft pretzels and Buddha Dogs (smoked hotdogs) that prep cook Kim Gaudon was grilling for players on the 11th tee during the Golf Canada Foundation Pro-Am on July 22.

Out on the golf course itself, meanwhile, Superintendent Andrew Gyba and his team of 65 staff and volunteers had been toiling away for months to make sure bunkers, fairways, greens and even the rough were up in top condition.

Preparing the course often meant 15- to 16-hour work days for Gyba and others in the week leading up to the Open. The task ran into a few extra twists and turns along the way, including a violent storm that hit Oakville on the Friday just before tournament week.

“We had an arborist on call and we had 60 people picking up debris,” Gyba said of the post-storm activities. “But we just finished redoing all the bunkers earlier this year, so it wasn't that bad. We were back to normal the next day. Like I always say, in this business, you hope for the best but prepare for the worst.”

Fortunately, it was the best that prevailed. With the exception of a storm warning that halted play for a short while on Saturday, the weather co-operated almost perfectly during the rest of the Open week.

With several weeks still to go before the Open, it was the rough at Glen Abbey that had already caught the attention of a lot of Club Members and public players. Long and thick enough to gobble up a ball that merely rolled a few inches off the fairway, the rough presented a considerable challenge for Glen Abbey's starters and play coordinators when it came to helping Club Members and public golfers maintain their pace of play while still making sure they had a memorable and enjoyable experience.

Once Open week got rolling, the task of making sure the pro golfers were well looked after was a top priority, especially for those manning the Glen Abbey locker room during the event. Their tasks ranged from cleaning and polishing golf shoes and carefully storing players' clubs to taking care of individual laundry deliveries and making sure the golfers' every other need in the locker room was met and fulfilled enthusiastically.

With three previous Canadian Open tournaments already under his belt, veteran Golf Services staff member John McLellan was often the go-to guy for many of the locker-room staff. According to McLellan, the key to doing a good job in the locker room was simple.

“Just be patient and nice...” he says, adding with a wink: “...and use a soft brush, not a stiff wire brush, on the tops of the shoes!”

As the week drew to a close, there were so many people to thank that Glen Abbey Office Manager Cathy Hyatt ended up sending out a series of e-mails to staff that kept adding to the list of individuals and departments whose hard work she wanted to acknowledge.

“I hope it was an exciting experience for everyone,” she wrote to all in one missive. “I know it's a long hard week … but man, it's worth it!” 

 

(Eric Kohanik is a starter and play coordinator at Glen Abbey Golf Club.) 

(First published in On Course - Fall 2013.) 

 

How to play The Canadian Open at Glen Abbey

The Right Way To Play 
The Canadian Open

A starter's perspective on 
the ins and outs of Glen Abbey

By Eric Kohanik

Special to The Hamilton Spectator 
 

“Welcome to Glen Abbey. My name is Eric and I'm your Starter today. You're going to have a great time.” 
 

For five seasons, I've used those words to introduce countless guests to the first tee of the course that is home to this year's Canadian Open. And as the pros get down to serious competition in Oakville, it should be no surprise that any golfer following the action would get the urge to play the Jack Nicklaus-designed course that is hosting the Open for the 26th time.

As a starter and a play coordinator (that's what marshals are called at Glen Abbey), I've encountered players from around the world who have made the pilgrimage to “The Abbey.” Many are thrilled and even awestruck, as if they are standing on the most hallowed ground.

But there are a few things you need to know when you go to play Glen Abbey.

There are no white tees, for instance. The red tees play 5,346 yards. The blue tees, at 6,224 yards, are usually challenging enough for beginners and those with double-digit handicaps. The gold tees clock in at 6,622 yards, while the black (pro) tees add up to 7,273 yards.

As for the holes, there's a twist. As in 2009, the front nine holes have been reconfigured for the tournament, so things will look different when you play your version of the Canadian Open at Glen Abbey.

To help you out, here's a quick, starter's guide to the course and some of its most memorable (and difficult) holes:

No. 1 (No. 8 at the Open) – Par 5

This hole is simply memorable because it's the first hole you'll play at Glen Abbey. First-timers get excited just standing on the tee box, often snapping photos as souvenirs. The hole is often called an "easy" Par 5. The pros play it as a Par 4 during the Open.

No. 2 (No. 9 at the Open) – Par 4

The No. 1 handicap hole has a big tree that comes into play off the tee. It can be tough to reach the green in only two shots. An extra club is a good idea on the approach, thanks to a sand trap at the left front of the green. The green is also smaller than it appears from the fairway. 

No. 3 (No. 7 at the Open) – Par 3

Wind comes into play, while bunkers and pin placement on the narrow green can easily spell trouble. The hole doesn't look tough, but the pond between the tee and green gobbles up 15,000 golf balls a year. More than a few have been mine.

No. 7 (No. 4 at the Open) – Par 3

Another hole over water that looks easy but isn't. If the wind is brisk, it can mean a difference of two or even three clubs.

No. 9 (No. 6 at the Open)

A pretty finish to the front nine, this Par 4 is similar to the Par 5 that finishes the back. The fairway slopes toward a pond that is in front of the green, so a long drive can be trouble. The hole is ranked as the third toughest on the course. It's also rated as one of the toughest on the PGA Tour.

No. 11 – Par 4

The second-hardest hole is also Glen Abbey's signature hole, and one of the most picturesque golf holes around. An elevated tee leads you down to the first of five valley holes. From the gold tees, it's about a 220-yard carry reach to the fairway (although the elevation does give your shot extra distance). From the blue and red tees, the perfect shot is usually aimed over a large tree on the left side of the fairway. A wide section of 16 Mile Creek runs in front of the green, so your approach may need a lot of carry, too.

No. 13 – Par 5

The mid-way point of the valley, this hole crosses 16 Mile Creek not once but twice. Once you get to the green, things don't necessarily get easier. A deep swale to the left of the green can easily mess up your game. 

No. 14 – Par 4

Ranked as one of the toughest holes on the PGA Tour, this hole plays completely different from the gold and black tees than from the blue and red tees. An undulating green adds to this hole's charm and challenge.

No. 15 – Par 3

It's rated as the easiest hole on the course. Uh-huh. Sure. Depending on the pin placement, the elevated, two-tier green could leave you with one of the toughest putts you'll face. 

No. 17 – Par 4

There are 17 sand traps adorning this hole. That's right, 17. Oddly enough, the tee shot from the golds actually seems easier than from the blues. A funky, U-shaped green can cap off this adventurous hole in a unique way. 

No. 18 – Par 5

This the home of the famed Tiger Trap, which led to a shot by Tiger Woods during the 2000 Canadian Open that still ranks as one of the most famous in golf history. No wonder a lot of first-time visitors throw a ball in there to try out their 6-irons. 

So, there you have it: a guide to your own version of the Canadian Open. Of course, there are a number of other things every starter will tell you when you play Glen Abbey – things like repairing ball marks on greens, replacing or filling divots on the fairways and always making sure you keep up with the group ahead of you. But then, we'll save those for when you actually get there. 

Eric Kohanik is a freelance writer and former Spectator reporter. 

(First published in The Hamilton Spectator - July 26, 2013.)