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Tennis Lesson Service Providers feel the pressure to "grow the game". Commandment XII of 13 Commandments of Tennis Coach is about industry culture and helping the local tennis pro put national marketing initiatives into perspective and help your bottom line grow..
Episode 60 of our Daily Tennis Podcast
Brian pulls back the curtain on the realities of "world class" service in the tennis industry in Commandment X1 in 13 Commandments of a Tennis Coach.
Episode 59
Institutionalized tennis instruction is rampant in the tennis industry. It's so profound the consumer doesn't even realize how bad it is. Brian tells you how to listen for it around your local tennis courts.
This is X (10) of a 13 Commandments of a Tennis Coach.
Commandment IX
Is your tennis pro a flirt? Evolutionary psychology describes flirting as innate behavior as a process of natural selection. Brian describes the five types of flirtatious behavior and where to draw the line on the practice court.
Five Types of Flirting
1. Traditional
2. Physical
3. Sincere
4. Playful
5. Polite
Brian explains how he adds value to his tennis lesson offerings to differentiate himself from the competition and help his students reach their goals faster.
Brian talks about Commandment VII. What does it mean to be a professional in your field? How can you identify unprofessionalism in the tennis industry.
Have a Plan B.
Commandment VI of 13 Commandments of a Tennis Coach.
Have a contingency plan. Brian explains the importance of planning for the unexpected for tennis players and coaches.
Commandant #4 of XIII Commandments of a Tennis Coach deals with understanding the individual learning styles of your class and how to relate to each player as well as the group at the same time.
To Find Out Your Learning Style Check out the episodes below:
SOCIAL LEARNERS
SOLO LEARNERS
JOHN MCENROE LEARNERS
AUDITORY LEARNERS
TACTILE LEARNERS
VERBAL LEARNERS
VISUAL LEARNERS
In Commandment III, Brian explains the importance of connecting with new tennis student on their first day of tennis class and how he and his staff assimilated new customers.
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