Thanksgiving Point Golf Club, Lehi, UT

I played this course because it was ranked as one of the best courses in Utah and was very excited. We played with another couple who played track often. We loved the facility. Johnny designed a keeper here. Will be back for sure.

The guy who played two weeks ago is way off base! EVERY course in the Rocky Mountains goes dormant at the end of October. So obviously the course is going to be a light brown color and not lush green. Obviously this guy doesn't know golf! Also, Thanksgiving Point runs what they call a temperature special every year starting in October. The special is, whatever the low temp the previous day, is the current days 18 hole green fee with a cart. So this amateur golfer, who knows nothing, was paying about $30 bucks for 18 holes over the Thanksgiving holiday weekend. This is their ultra offseason rate and usually during Thanksgiving the course is under 3 feet of snow! This course is fantastic, very well maintained and is a MUST PLAY if in the Salt Lake area! Amazing that an uneducated golfer would have a poor rating during the course dormancy. Wow!

The course was absolutely horrible! This is the worst condition I have ever seen it in. The fairways have many bare spots, the tee boxes are very worn and unkept. The greens were punched and sanded quite some time ago, but have been allowed to deteriorate since then. No effort has been made to dress the greens or improve their condition since they were punched. No mention of the course condition is given when you call to make a tee time, nor do they offer a reduced fee for the terrible condition of the course. Play was extremely slow. A couple of groups in front decided to join up into a fivesome. When the Course Marshal was told about it, he just said, "Well, there is another slower group in front of them - so it really doesn't matter". When I asked it the course was open in front of the slow group holding everyone up he said, "Yes, but we always seem to have at least one group like that. But it is wide open in front of them". I asked if he was going to do anything about it, he just looked at me like I was asking the impossible and left.

We were hoping that some of these slow players would leave after nine holes and we could get back up to normal play. When we arrived at the turn and rolled up to the tenth tee, we found that we were the fifth group on that hole with two more groups on the tee box in front of us. In total exaspiration at the unjustafiable delay we dicided to go up to the grill for snack during the long wait. There were two girls inside the kitchen cooking area, one working and the other apparently just visiting. The "cook" was carrying on a running conversation with the other girl in the kitchen talking about a "Free Trip" she was going on to Las Vegas. The "cook" eventually asked what I wanted as she pointed to paper taped over the menu which stated that only hotdogs or hamburgers were available. I said that I guess that I would take a hotdog. She said that I was lucky because that was the last one she had. I said that may not be so lucky if I got food poisening from a hotdog that had been sitting around for several days or weeks. She said that wasn't her problem as she wouldn't be here, and that I would have to take it up with some other workers. She said that I should have ordered the turkey wrap she was making for another customer. I said that I had not known it was available. She just shrugged her shoulders and said she forgot to tell me as she went back to talking with her friend still hanging out in the kitchen. Another worker, wearing outdoor clothing walked into the kitchen and started talking to the cook about some of the golfers on the course. He looked like he was repairing sprinklers or some other course job. He went on to say that he had been razzing some of the golfers on their poor shots and had gone out his way to make their game as difficult as possible. The cook said that wasn't nice. The outdoor worker still wondering around the kitchen in his dirty work clothes said, "They'er just a bunch of dumb turds anyway". The hotdog the cook had put on the grill was getting very well "done" by this time. The cook finally took a few moments away from her conversation with the other two people still waling around in the kitchen to bring my hotdog to me and take my five dollars. I went out to my cart and drove down to the tee box. With all of the time we had been waiting in the grill to get our food, the tee box had eventually cleared off. Fortunately, no one was behind us the entire time. I teed off with my golfing partner and drove down the fairway. I opened my food box and saw that all I had in the box was a bare bun with a totally burnt hodog in it. Nice buy for 5 bucks. Great followup to the extrodinarily slow play, horrible course condition, uncaring employees, and health code violations in the grill. Thanks Thanksgiving Point, I am sure you get many return customers with service like this.

I travel to Utah once a year and have played this course every year for the last 6. This past year I was a little disappointed in the maintenance of the course and the condition of the clubhouse. Coming fromt he deep south, the views are remarkable. The course layout is exceptional. A must play as far as Im concerned, I'll be back next year.