Service and Return (Part-2)
Knowing that there are hardly two services alike, players should learn to judge their opponents' services. One should judge beforehand where the ball will bound before deciding to take a certain position to receive it. There are twists, breaks, cuts, and shoots on the ball which players have to judge. Many players seem to stand in the same position to return all the different services. For instance, they receive high bounding ball as they would a straight ser ice that bounces low. If the receiver has quick eye it will be advisable to receive a high bounding service about three feet inside the base line. Meet the ball on the rise and return it with a top. It also can be chopped back, by the first method is preferred, as a player can go more depth to his ball, while in a chop stroke he only gets placement.
By standing three feet inside the court an meeting the ball on the rise you have the advantage over your opponent, as the return is much quicker.
In case your adversary has a "break" to his high bounding service hit the ball very hard In hitting a "break" service ball too easily it spins off the racquet. Hitting hard kills the spin.
On a straight, fast service it is best to stand back of the base line and be sure to return the service with good height and depth. A low cut service, however, should be chopped back. This kind of a service bounces too low to drive high and still keep the ball in court. If a player can outguess where the service ball is going to drop he will worry his opponent considerably, and it discourages your opponent in serving when you invariably get the ball back. In time this counts.
In returning a service the first thing to be certain of is to keep the ball in play instead of putting it in the net or out of court. A number of players make the mistake of trying to "kill" a service ball. Never do it. It is easy to volley a fast return. The only time to hit a service ball hard is on a break or twist, when, as explained before, it is essential to offset the twist. It is usually harder to judge and return a service ball than a ground stroke. A service ball takes freak bounds and awkward shoots; besides, your adversary has you guessing as to where he is going to place the ball. Players seem to have more control over their service than their other strokes. The consequence is that they get more speed than on ground strokes. If you can guess where the ball is going, the kind of a bound it will make, and are set for it, you may "kill" it.
Many players have a bad habit of throwing the ball up carelessly. They do not throw two balls up alike. One throws too far forward, another too far to one side, and sometimes they do not toss the ball high enough. Many also toss up their second ball too quickly, and while off balance from the first serve. To get a good serve it is necessary to toss the ball always to just the right height above the head.
Always take time on the second serve in case the first is a fault. How often one sees players serve their second ball when their first ball has not yet left the opponent's court. One cannot expect to correct the first mistake by playing the second ball hastily. If you can throw your ball the same height and distance every time you can see your mistake and correct it.
A few players have the fault of pulling down on their serve, saying they want to get a "break" on the ball. One should be sure of putting the ball over the net before he attempts to do this. The least pull or jerk sends the ball into the net or out of the court.
Try to get the second service ball in as hard as the first. Players are too much afraid of losing the point by double faulting. Why not take a chance as you are likely to lose the point anyway on an easy second service? By getting in a good second service you keep your adversary back, take him by surprise and he has less confidence in his return.
In the first few games start by hitting the first service easily, as getting them into court gives you confidence. Then work up your speed. Some players have a fault of moving while serving. One should stand perfectly still when about to serve, that is on the balls of his feet.
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