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Oilmen’s golf event brought those in the sector together for a day on the links

The Estevan Oilfield Technical Society (OTS) was able to host a successful Oilmen’s golf event on Sept. 11 at the TS&M Woodlawn Golf Course, but the format was different from previous years. A total of 179 golfers entered.
OTS Golf pic
Rick Hallberg, left, accepts the championship trophy for the Estevan OTS Oilmen's Golf Event from co-chair Tony Sernick. Photo courtesy Greg Nikkel of the Weyburn Review

The Estevan Oilfield Technical Society (OTS) was able to host a successful Oilmen’s golf event on Sept. 11 at the TS&M Woodlawn Golf Course, but the format was different from previous years.

A total of 179 golfers entered. Normally it would be played over three days in June, with 18-hole and 36-hole champions crowned, and about 250-300 golfers, but due to COVID-19, it was just a one-day showdown in September.

“We were hoping to fill the day up, and the day did fill up. We started tee times at 7:30 a.m., and the last one was 3 p.m.,” said Tony Sernick, who co-chaired the event with Conrad Meili.

“We were a little concerned at the start that the last few groups may not finish, but as far as I knew, the last group did finish. They needed headlights on the green, but they got it in.”

Given the current economic climate and the changes made for this year, the OTS was hoping to attract at least 100 golfers, and the turnout soared past their expectations.

The golfers were pleased with the format and the opportunity to get out there with their friends and play.

“Everybody was obviously happy to see each other, and it just felt a little better this year,” said Sernick.

The revised tournament was originally scheduled to be a scramble, but the OTS went with an 18-hole individual tournament instead. Rick Hallberg of Weyburn was the winner with a 3-under-par 69. They did not have individual flight winners.

“We wanted to stick with the 63-year tradition of having a singles champion. It’s one of the major stops on the Estevan golf tour for the year,” said Sernick.

The tournament didn’t have its traditional supper at the Power Dodge Curling Centre, either, but they were able to serve a steak lunch or supper to all of the entrants as they finished their round.

“Hats off to the golf course and their staff,” said Sernick.  

Sernick said they hope to be back to the traditional format for next year, because it’s good for the course and the local economy, but it was good to know that people liked the modified system this year. They also know how many golfers they can put through the course in one day while respecting the current rules and regulations.

If they were to have it earlier in the year, then they could have more daylight to work with.