Much of the conversation at the Masters Champions Dinner focused on whether the players would enjoy Jon Rahm’s menu. It was strange to see that conversation spark so much chatter.
After all, who doesn’t like tapas?
To no one’s surprise, when we returned from our meal, everyone seemed to be having a good time and enjoying their meal.Rahm also detailed how everyone seemed comfortable Even though many LIV golf players participated.
But maybe that’s because the usually loudest among them have become quieter.
At least, that’s what Sir Nick Faldo suggested.
“Phil was very quiet on Tuesday. He didn’t say anything,” Faldo told Sky Sports during the first round of the Masters. “He was standing next to me very quietly. I wonder why.”
Mickelson isn’t usually one to keep quiet. But apparently he could read the atmosphere in the room.
Mickelson had a penchant for putting, so reading was always a skill of his. It showed up again in the first round at Augusta.
Lefty shot a 1-over 73 but was able to improve. 1.32 strokes on the field. The rest of his game was substandard.
Mr. Fuld also made sure to mention it.
“He’s a hell of a player, but he’s going to have to work a little bit more to step it up and get the right intensity,” Faldo said.
“He’s been playing on resort courses in shorts for the last few months, but he hasn’t been seriously tested yet.”
This year’s Masters Tournament definitely tested all players. On Friday, strong winds of up to 75 mph wreaked havoc on the field.
As of Friday afternoon, only 24 of the 89 players were under par. Of those, only nine players are 3 under or higher.
That includes co-leaders Max Homa and Bryson DeChambeau, who are both playing great golf.
Mickelson, on the other hand, is 1 over and tied for 35th place after several holes in the second round. With the current cut line at three over, the lefty may still have a chance to prove Faldo wrong.
Kendall Capps is the senior editor of SB Nation’s Playing Through.For more golf coverage, follow us @_PlayingThrough On all major social media platforms.
