GettingThere2020
New User
deleted post
Last edited:
Thanks, maybe it's an illusion on this particular video but I am using continental for service and always has.I'll add that it looks like you're in a forehand grip, if you are make sure you're using the hammer grip/continental.
I sometimes get afraid our suggestions are overwhelming for fellow players asking for tips.A standard conti grip would have the base index knuckle on bevel 2. An Eastern Fh grip has it on bevel 3. You may be closer to a 2.5 grip (knuckle on the corner between bevel 2 and 3). This is known as an Aussie grip or a semi-continental grip. This grip might be ok for flat 1st serves but you should probably be trying for more of a spin serve (topspin or topspin-slice serve) for more consistency.
Some rec players will start the serve motion with a conti grip but somewhere during the motion it shifts closer to a bevel 3 (or bevel 2.5) grip.
Your serve exhibits a classic WTE (waiters tray error)... the racket face opens up to the sky and you end up hitting an open-face frying pan serve. Novices find this to be a simple motion but, unfortunately, it is difficult to build a high level serve off of this. And you will never develop a decent spin serve with this WTE / frying pan action.
Instead of serving with an open face, try swinging the racket "on edge". Check out the video below for clues on how to do this. Try to get the racket to a salute position for your trophy phase. Palm down. And then "comb the hair" for your racket drop. This should help to avoid the dreaded WTE.
The upward swing after the drop should also be "on edge" as if you were throwing an ax as if are going to cut the ball with the edge of the racket. Shortly before the racket contacts the ball, the hand is rotated to present the racket strings to the ball. With a moderate rotation, you should be able to brush at at an angle on the ball to produce topspin and sidespin. Or you can rotate it more to square up the racket face to "high five" the ball.
OP might be better off taking a few private lessons to learn a proper spin serve... w/o the WTE.I sometimes get afraid our suggestions are overwhelming for fellow players asking for tips.
Other times I’m just 100% sure they get overwhelmed.
IntroSport? Not familiar."IntroSport.com"
They make a good deal of money through your visual participation.
In fact, they all do. I'm actually glad we didn't have internet when I started playing and teaching.
So important to demonstrate as audio learning is so tough without visual and kinesthetic. I have read up on certain tech/aspects of the game on my road to mediocrity using some web content, but nothing substitutes for some good old fashioned one on one coaching. My kids have really benefitted.IntroSport? Not familiar.
I've taught quite a few teens & adults who've taught themselves via videos or instructions on the interwebs. Many have been way off in their mechanics. You gotta wonder what they were watching.
But some have done remarkably well and have gotten most of it right. These players will often come to me to find out why something is not quite working as expected.
They, often, are not executing the stroke they way they think they are. I'll demonstrate to them what they are doing and then show them what I believe their video or instruction source was probably trying get across.
Also here's bunch of pictures of my contact point, for some reason really struggling to keep the racquet in a straight line with the arm on the contact. https://www.dropbox.com/s/c1kju8j0aw34zuq/2020-10-20_16-56-31%20%286%29.png
Much too much CT.The OP is using the Waiter's Tray technique as Systemic Anomaly posted. That technique is used by the majority of active tennis players. That is the number one issue to determine for the serve. Study the issue.
The OP should study threads and posts with the words internal shoulder rotation. I've posted a lot on that subject.
One difference between the high level serving technique is that the racket head speed is developed both by swinging forward and by rotating the entire arm at the shoulder, like a top. In other words, the upper arm, or humerus, spins like a top (around its long axis). With a Waiter's Tray (WT) there is little or no pace developed from the rotation of the humerus/arm and racket.
If you try to develop high pace with the WT by swinging faster the racket face closes faster. Any lack of control is likely to affect how closed (angle downward of the racket face) the racket face is and the ball can tend to go high or low. The side-to-side aim is very good with the WT since it is set early in the swing. For the WT the racket face is seen to face the sky and closes to impact.
Compare your racket when it faces the sky to this where 'the edge is toward the ball' (at the lower red arrow).
Toly composite picture.
Both the swing and the rotation of the racket head show up clearly in high speed videos for the high level serve. 6000 fps.
Look carefully and notice the swinging as the top edge of the racket head move forward faster than the bottom edge. Look for the racket rotation from internal shoulder rotation as the farthest edge moves faster than the nearest edge. This is a high level serve with ISR.
Your WT serve does not have the racket rotation from ISR. All pace is developed just from the racket head closing as it moves forward. A closed up of your racket head at impact will show this.
It is difficult to change from a WT serve to a high level serve. Don't go out and try isolated suggestions without understanding that your technique is not the same as a high level technique and why requires study.
Search forum: internal shoulder rotation serve Chas
Search forum: Waiter's Tray ISR Chas
There is a safety issue in how the upper arm is orientated to the shoulder joint for the high level serve. If too high the risk of impingement is increased. See videos of ATP servers for examples.
There are many posts and threads.
Search Ellenbecker rotator cuff injury impingement Whiteside Chas
A test to see if I can get an image Posted?
OK. Seems like I cannot simply "upload" a JPEG from a file?
Am I missing something?
Much too much CT.
We've undoubtedly already overwhelmed the OP with waaay TMI several posts ago.
.................................................................
Without realizing it I was hitting the ball too much in front of me and driving/pushing it forward, instead of hitting up into the ball and extending myself vertically to the max.
.............................................................................................
What a video! Never saw a serve explained like that! Trying this immediately on the court today!A standard conti grip would have the base index knuckle on bevel 2. An Eastern Fh grip has it on bevel 3. You may be closer to a 2.5 grip (knuckle on the corner between bevel 2 and 3). This is known as an Aussie grip or a semi-continental grip. This grip might be ok for flat 1st serves but you should probably be trying for more of a spin serve (topspin or topspin-slice serve) for more consistency.
Some rec players will start the serve motion with a conti grip but somewhere during the motion it shifts closer to a bevel 3 (or bevel 2.5) grip.
Your serve exhibits a classic WTE (waiters tray error)... the racket face opens up to the sky and you end up hitting an open-face frying pan serve. Novices find this to be a simple motion but, unfortunately, it is difficult to build a high level serve off of this. And you will never develop a decent spin serve with this WTE / frying pan action.
Instead of serving with an open face, try swinging the racket "on edge". Check out the video below for clues on how to do this. Try to get the racket to a salute position for your trophy phase. Palm down. And then "comb the hair" for your racket drop. This should help to avoid the dreaded WTE.
The upward swing after the drop should also be "on edge" as if you were throwing an ax as if are going to cut the ball with the edge of the racket. Shortly before the racket contacts the ball, the hand is rotated to present the racket strings to the ball. With a moderate rotation, you should be able to brush at at an angle on the ball to produce topspin and sidespin. Or you can rotate it more to square up the racket face to "high five" the ball.
All very clear so far, trying this right away today!Any questions?
Thank you, definitely more advanced information here, will be trying to study and understand it!The OP is using the Waiter's Tray technique as Systemic Anomaly posted. That technique is used by the majority of active tennis players. That is the number one issue to determine for the serve. Study the issue.
The OP should study threads and posts with the words internal shoulder rotation. I've posted a lot on that subject.
One difference between the high level serving technique is that the racket head speed is developed both by swinging forward and by rotating the entire arm at the shoulder, like a top. In other words, the upper arm, or humerus, spins like a top (around its long axis). With a Waiter's Tray (WT) there is little or no pace developed from the rotation of the humerus/arm and racket.
If you try to develop high pace with the WT by swinging faster the racket face closes faster. Any lack of control is likely to affect how closed (angle downward of the racket face) the racket face is at impact and the ball can tend to go too high or low. The side-to-side aim is very good with the WT since it is set early in the swing. For the WT, the racket face is seen to face the sky a few feet before impact and closes to impact. For the high level serve the racket edge faces the ball. That difference make the likely WT easy to spot in videos.
Both the swing and the rotation of the racket head show up clearly in high speed videos for the high level serve. 6000 fps.
Look carefully and notice the swinging as the top edge of the racket head move forward faster than the bottom edge. Look for the racket rotation from internal shoulder rotation as the farthest edge moves faster than the nearest edge. This is a high level serve with ISR.
Your WT serve does not have the racket rotation from ISR. All pace is developed just from the racket head closing as it moves forward. A closed up of your racket head at impact will show this.
It is difficult to change from a WT serve to a high level serve. Don't go out and try isolated suggestions without understanding that your technique is not the same as a high level technique and why requires study.
Search forum: internal shoulder rotation serve Chas
Search forum: Waiter's Tray ISR Chas
There is a safety issue in how the upper arm is orientated to the shoulder joint for the high level serve. If too high the risk of impingement is increased. See videos of ATP servers for examples.
There are many posts and threads.
Search Ellenbecker rotator cuff injury impingement Whiteside Chas
Would suggest you digest & master the more fundamental stuff in the thread before delving into all that.Thank you, definitely more advanced information here, will be trying to study and understand it!
It would be nice if we could just post images / files from our own PC or device. But, alas, this is not the case. Need a URL. So your files must be uploaded to a server, such as an online hosting site.A test to see if I can get an image Posted?
OK. Seems like I cannot simply "upload" a JPEG from a file?
Am I missing something?
Correct. Did not mean to indicate that the racket would actually be vertical, particularly when viewed from the back (or front) perspective.Videos of high level serves show that "extending myself vertically to the max" is not what is done in a high level serve.
If you view pictures from behind there are other non vertical angles that are not shown in the above picture, the arm tilts right and the racket tilts left. If you believe "vertical" you cannot be doing the high level serve, nothing is vertical to give maximum height.
Pat Dougherty has the only video that I know of that discusses how to improve the Waiter's Tray. Hammer That Serve. Listen very carefully as he talks about both the advanced serve and 'hammer that serve' for the WT.
I've been making some notes based on the feedback from this thread, and decided to work on getting rid of my WTE first.A standard conti grip would have the base index knuckle on bevel 2. An Eastern Fh grip has it on bevel 3. You may be closer to a 2.5 grip (knuckle on the corner between bevel 2 and 3). This is known as an Aussie grip or a semi-continental grip. This grip might be ok for flat 1st serves but you should probably be trying for more of a spin serve (topspin or topspin-slice serve) for more consistency.
Some rec players will start the serve motion with a conti grip but somewhere during the motion it shifts closer to a bevel 3 (or bevel 2.5) grip.
Your serve exhibits a classic WTE (waiters tray error)... the racket face opens up to the sky and you end up hitting an open-face frying pan serve. Novices find this to be a simple motion but, unfortunately, it is difficult to build a high level serve off of this. And you will never develop a decent spin serve with this WTE / frying pan action.
Instead of serving with an open face, try swinging the racket "on edge". Check out the video below for clues on how to do this. Try to get the racket to a salute position for your trophy phase. Palm down. And then "comb the hair" for your racket drop. This should help to avoid the dreaded WTE.
The upward swing after the drop should also be "on edge" as if you were throwing an ax as if are going to cut the ball with the edge of the racket. Shortly before the racket contacts the ball, the hand is rotated to present the racket strings to the ball. With a moderate rotation, you should be able to brush at at an angle on the ball to produce topspin and sidespin. Or you can rotate it more to square up the racket face to "high five" the ball.
I've been making some notes based on the feedback from this thread, and decided to work on getting rid of my WTE first.
No one ever mentioned that I had WTE, and TBH I didn't even know about that concept until this thread.
I was trying to replicate the movement that the coach from the video of the message that I am replying to was showing.
I wasn't dropping the racquet behind my back before and my racquet would travel towards the ball with open face instead of on edge, I was trying to change it today.
Today my racquet was still opening up too early, but I think I made a little progress there.
Also I now started noticing my grip looks a little odd , to me it is visible during the racquet takeback. Not sure what's happening along the way, but I start the serve with continental.
(Amazing how much you can see on tape, that you're not aware of when practicing.)
My hitting arm still isn't as extended as it should be and is bent on the contact, but I was focusing solely on the WTE issue today, going to work on that later.
Video https://www.dropbox.com/s/vhloa0mf31l3e2r/Getting rid of WTE.mp4
(You can slow down the video in the player settings.)
If you pay the initiation fee, we'll let you join the club and teach you the secret handshake.I guess you guys have a secrete language with these "abbreviations?"
Stumbled right out of the gate. You can fix the waiter tray and your serve will still stink. You can drop the racquet down further and your serve will still stink. You can open up later and your serve will still stink. You can change your grip and your serve will still stink. You can extend further and your serve will still stink. Have I mentioned yet that you can fix all of those things and your serve will still stink? Let me do it now then. You can fix all of those things and your serve will STILL stink. You have no chance! May sound harsh, but it is true. You took notes, you changed some things up, but you still ignored the one thing that you must change or you will NEVER have a good serve. NEVER!!!!! Practice for a millennium and it will still stink. Someone mentioned that there was too much advice and apparently it was true. The advice I gave you in post #13 can’t be ignored unless you want your serve to stink.I've been making some notes based on the feedback from this thread, and decided to work on getting rid of my WTE first.
struggling with my serve a lot, most of the times it goes to the net.
I guess you guys have a secrete language with these "abbreviations?"
As mentioned previously, quite impressed with the changes you achieved in just 2 days. Still a fair amt of work to be done however.Video https://www.dropbox.com/s/vhloa0mf31l3e2r/Getting rid of WTE.mp4
(You can slow down the video in the player settings.)
There are also some common texting abbreviations well know to frequent texters, AKA, 'the young'. AKA = also known as. TBH = to be honest. You can Google the texting abbreviations.
For the defined joint motions ISR, ESR, etc. I often type the proper terms in the first time that I use them in a thread (good practice). You can Google the defined joint motion terms and find definitions, pictures and videos.
There is one tricky thing about the defined joint terms that took me a few years to understand and confirm. The joint motion terms are being used to mean either joint motions or the angle of the joint. For example, the wrist is extending and it is now at an angle of extension of 14 degrees. Or for the motion in the opposite direction, the wrist is flexing and it is now at an angle of extension of 14 degrees.
If you use the defined joint motions, as internal shoulder rotation, readers can Google what you mean. If not, the meaning may be lost or ambiguous. Many common motions are described by the largest body part seen moving, as 'shoulder turn'. But the joints and other body parts causing 'shoulder turn' might be the spine, hips and feet all together.
If you know the joint motion terms it is useful for reading biomechanical analyses of tennis strokes. I also know and often mention 2 or 3 of the main muscles used for each stroke.
Sometimes angles are mentioned that are not joint angles but how things appear in images - 'the angle between the forearm and racket shaft is about 20-30 degrees at impact for the serve'. The grip and nearby wrist joint combine to give the forearm to racket shaft angle seen in images. And the camera angle has to be right to get accuracy.
There is also a 16 year old forum war going on between posters that think in terms of words for describing tennis strokes vs posters that think in terms of videos.....................
I have collected my spiel of information, descriptions, videos and pictures, etc over the last 9 years and put it out there again and again. I can see where the repetition can be annoying to some of the regular posters. Sorry. And I am tired of typing Ellenbecker.......... But often the OP is new and has not seen any of it. Over the years, my information and videos have been matched to the stroke flaws frequently seen when posters post stroke videos.
Advice for a Waiter's Tray serve was given by Pat Dougherty in a video, post #27.
What is occurring during a high level serve has also been discussed and shown in a video, post #37.
Each technique is different as videos show and we should keep that in mind. The fixes for each technique are different.
The "hammer" concept has been around as far back as I can remember. The "waiter's tray" "pat the dog on the head," I see this stuff all the time. Creative individuals.
I would advise my students to pay little attention to these guys. Possibly even stay off the net.
And here's another thing about the "hammer technique" you won't find on line or I'd be surprised if it was.
The LE of the racket is extremely important in serving and so little attention it's given, especially in mastering service pronation. SP.
I have to add something to all this "service motion stuff." These guys that teach "on line" aren't looking at you in real time. They are not there to give correction. So you progress for hours doing many things incorrectly, another problem.
Yea, I see these guys explaining "top spin" serves, but, ARE YOU READY FOR AN ADVANCED SERVE? Advanced anything? Are you ready? Many are not, this is why I like to "dial" some players back. So they can learn what they "skipped over" trying to progress when they haven't mastered even the basics. Plenty of those people around. The Forum is loaded with them.
And loaded with Experts also.
This is why much of this on line crap can do more harm then good.
Hey! I've seen fly by night certified USTA tennis instructors do more damage than good. Most of these USTA instructors are only 3.5 at best and have been playing only a few years.
I know of a club in Florida that has almost 20 courts and not one of their instructors are of any true value. Even the ones with accents.
And the OP. I think he's having fun with you at your expense. Good for him.
Dougherty says that he is showing how to optimize the Waiter's Tray serve, for WT he uses the Hammer term. He also uses the term "Advanced Serve" to refer to what we call the 'high level serve' on the forum. He switches back and forth. I missed that he was talking about the WT technique for a year or two after I first viewed the video.
This thread is getting off topic.