Get everyone involved. Our group has 16 guys. Everyone serves on a committee. Some jobs are easy and require no advance work – two guys assigned to get bags from vans to carts (in the right pairings) and from carts back to vans (with all the bags counted at the end of every day); one guy assigned to arrange the closest to the pin proximity markers for every round; one guy to reconfirm dinner reservations every day to avoid surprises; one guy counts noses before we head to or from courses and dinner (the vans don’t roll until all 16 people are accounted for). Other committees are involved in the planning and execution of the event – competition, hospitality and logistics. Everyone contributes, and for the organizer he can delegate any issues without getting bogged down in details.

Competition Committee is important. Our competition committee has authority over the guy who runs the event. They determine handicaps, pairings, teams, make rulings and post results. This way our organizer can’t be stuck in a conflict of interest—he just defers to the Competition Committee.

Tip for Other contests. Have your proximity markers committee/person call the courses in advance. Decisions on the best holes for long drives and closest to the pins can all be pre-made with input from the course. All the markers can be prepared in advance, eliminating any rush right before tee time.

Team work key to good Hospitality. Make sure your hospitality committee has enough people on it. It is not fair (or efficient) to have all the work for shopping, icing drinks, setting out munchies, re-stocking fall to one guy. One boss and a couple of assistants spreads the work and keeps things running smoothly. Last thing you want to do is not have enough food and drinks!