It took one season with the Tampa Bay Buccaneers _ actually about half a season in 1985 _ for David Greenwood to realize just how much he hated being with a loser, and how to fix it.
So it's easy to understand why he approaches his new job, as the head golf professional at Magnolia Valley Golf Club, with such zest and zeal. Since moving into his position just over a week ago, Greenwood has set about transforming Magnolia. The pro shop is getting an overhaul and old merchandise is being put on fire sale.
Greenwood is also planning more clinics Greenwood is also planning more clinics and interaction with the members as he tries to build a rapport and take the club to a higher level.
It is his experience as a professional athlete that Greenwood feels is his biggest attribute, and after a year with the Bucs, he knows a lot about what not to do in running an organization.
"I've been in team sports all my life, and I know what it takes to have a winning team," said Greenwood, a native of Park Falls, Wis. "I know about morale and putting a team together."
Part of the Magnolia team is assistant pro Ray Cisbani, who has been there four years and has earned the praise of Greenwood. Also at Magnolia is superintendent of grounds Sonny Kirkland, who worked previously at East Lake Woodlands, the same place Greenwood left after five years as an assistant.
"He's one of the reasons I accepted the job. He does a great job with the course," Greenwood said. "The course is definitely on the rise, and I didn't want to be with a loser."
Not after the 1985 season. Greenwood, a defensive back, experienced culture shock after joining the Bucs, even though he was coming over after three years in the ill-fated United States Football League.
While in the USFL with the Michigan Panthers and Oakland Invaders, Greenwood helped win one championship in 1982. And the Invaders reached the championship game in 1984, where Greenwood returned an interception 60 yards for a score.
Drafted by the New Orleans Saints after an All-American career at the University of Wisconsin, Greenwood and his agent worked out a deal with Tampa Bay after the USFL folded.
"Oh my gosh, was that a long season," said Greenwood of the 2-14 campaign under Leeman Bennett. "I was coming off a championship game, and then 2-14 _ and back-to-back. That's tough."
Greenwood started for the Bucs, and was surprisingly released the next season. After two more years with the Green Bay Packers, and a serious groin injury that caused him to miss an entire campaign, Greenwood signed with the Los Angeles Raiders, but was cut.
That led him into golf full time. He became an assistant at Carrollwood Country Club in Tampa, and joined the PGA Apprenticeship Program. In August, after four years of business classes and tests and working under a Class A professional at East Lake, Greenwood was awarded his own Class A card.
Aces are wild: There were three holes-in-ones last week as a trio of area golfers found a way to beat some par-3s at Timber Oaks and Beacon Woods.
At Timber Oaks, Joe Rotundo found the mark on the 142-yard No. 4, and John Wujick used a four-wood on the 152-yard No. 15 to do the same.
At Beacon Woods, Carl Collett, who was golfing with Frank Haner and John Lyons, holed No. 3, a 130-yard hole, using a seven-iron.
Jeff Fratto had a hole-in-one on the 172-yard No. 2 back on Sept. 30 at the Links in Hudson. He used a 7-iron. Fratto was golfing with Mike Trancucci and Greg Wickenshire.
The links: Four tournaments are upcoming at the Links. On Oct. 29, the Women's Junior Service League will hold a tournament. On Nov. 5, Cypress Elementary will be holding a fundraiser. On Nov. 13, the Cricketers Pub will be having a tournament and on Nov. 20 the Suncoast Lefthanders will meet. All tournaments are scheduled to begin at 8 a.m., and all are scrambles. Call 868-1091 for more details.
Quail hollow: Will be holding its Birdie Barrage on Nov. 12-13. The four-person scramble will have shotgun starts at 7:45 a.m. and 12:30 p.m., based on 70 teams, and the cost is $100 per person. That will include both days and a Saturday night dinner. For information, call (813) 973-0097.