The lob serve!

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Tip of the day

Coach Austin Hardy breaks down the emerging lob serve strategy popularized by pro Anna Leigh Waters and explains how this "annoying" shot can flip the script from defense to offense.

The primary goal of a high-quality lob serve is to land the ball within the final two to three feet of the opponent's baseline.

A deep lob forces returners to wait for the bounce or move deep toward the back fence, making them significantly late to the kitchen line.

Changing your serving motion from a traditional push to an upward brushing motion with an open paddle face creates the necessary height.

Relax your arm and point your paddle toward the side fence before bringing it down, out, and up into a flexed position.

The lob serve is most effective as a change-up to prevent opponents from getting into a rhythm with your faster, deeper serves.

Statistics show this serve is particularly devastating when hit from the odd side to the odd side because it targets the opponent's backhand.

Serving a high lob during a stack is a pro-level tactic that forces opponents to navigate around each other while recovering from a deep position.

If a lob serve falls short of the back three feet, aggressive players can step in and crush it, putting the server on immediate defense.

To counter a lob serve, practice taking the ball right off the rise in your strike zone rather than letting it push you back.

Buying time with a high, deep return is the best way to neutralize the server's advantage and ensure you make it to the net safely.

Key Points:

  • Land the ball in the back two to three feet of the court to force returners out of their strike zone.

  • Use an open paddle face and a brushing motion to generate height and depth on your serve.

  • Deploy the lob serve as a strategic change-up to keep your opponents guessing and off-balance.

  • Target the odd side to exploit the backhand and create difficult angles for the returning team.

  • Counter high serves by hitting the ball early off the bounce to maintain your position and timing.

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Happy pickling,

Paul