Last weekend, Jon Rahm had to chip while on a green. He made quite a divot. A putt would have gone through the fringe and maybe the first cut. On pro tours, it seems this situation occurs when the hole is cut close to an edge. But I’ve encountered this in regular course setups. I don’t hesitate to chip.
Question: Is it the fault of the course designer or the greenskeeper?
I think it’s the architect’s fault. The same goes if the green is so big as to make a long shot better for chipping.