Strategy, course conditioning, resistance to scoring...these are all valid criteria for judging a course. However, they are hardly comprehensive. When you get right down to it, there are many more relevant factors affecting your enjoyment of the course.
For example: Hamburger buns. At Atlanta Country Club, we get our hamburger buns from a local bakery. I hate them. They're more like rolls. They are tough, heavy, and stretchy. There are no sesame seeds. They don't soak up the grease from the hamburger or the melting cheese. I think it's likely that our hamburger buns are detrimental to the golfing experience at our club.
Another factor affecting course enjoyment: beer. Is draft available? Are coolers provided for convenience while playing? Are foam beer holders available in the pro shop? What selections are available? Are they served in frozen mugs?
Hot dogs are important. Do you have to squeeze your condiments from plastic packages? Hunts, Heinz, or "Fancy?" (The previous question obviously will affect the "Tradition" rating.) Are fresh chopped onions or relish available? Do they grill, broil, or boil the dogs? Are they jumbo?
Card tables. Is there a regular gin rummy game? Do they play with a knock card (Oklahoma)? Is there an upcard, or do you deal eleven to the first player? Is there a place for your beverage adjacent to the gin table?
The above are all legitimate and valid factors when evaluating a golf course. Am I missing any other criteria?