I spent 11 hours on Monday on the new putting green at Bandon, working with Ken Nice and Marcus Lakey and the pro shop staff to try and sort out how to set it up day to day and how to run the operation. It was the perfect antidote to jet lag after flying in from Shanghai the day before, and it was the most fun I've had in a while.
We've cut 31 holes on the green for now, so they can go 3-4 days before changing cups. [We were going for 30, five each in six different sections of the green, but we missed putting a cup in one hole originally so we wound up with the same number as the Gourmet's Choice -- serendipity in action!] They will move the holes from one day to the next, and alternate between clockwise and counter-clockwise routings from two different starting points, so it will be a different experience every day of your trip.
We may add a few more holes after the results of our play-testing on Monday, because it took ten rounds of the course by a bunch of professionals and assistant pros, before anyone made an ace! [At least I made the first one, finally.] Most of the putts will be set up between 15 feet and 50, but I'm thinking we need to include a few more on the short end of the scale to give people a chance. The green is still on the slow side, probably around 7 on the Stimpmeter, but we expect it to speed up a bit as it gets more mowings and as the traffic firms it up a bit. It is still plenty of fun at this speed.
The total square footage of the green turned out to be right around 100,000 square feet. I still haven't measured the elevation change from top to bottom, but I will put it conservatively at 15 feet.
I look forward to hearing feedback from people as they play it. I wish I could just retire out there and set it up every day. Enjoy!