Underhand Service

By carrying out the underhand service, the waiter should be of return of the line of end and in the prolongations of the side lines. It is the service area as described in the rules. The waiter should be held with its bent knees, and, in the case of a player droitier, his left foot should be slightly in front of the line.

The ball is held in the hand left at the side before and good of the body so that it is directly in conformity with the right hand. An oscillation of back high should be made with the right arm, and the oscillation forwards should be made directly under the shoulder and the ball. The elbow should be maintained right.

The ball is struck in addition to left hand pareillement with the manner that a ball of golf is struck in addition to part in T. A good follow-with through is essential. The right hand should be held like a claw and the ball should be struck with the heel of the hand. Some players use a closed fist and strike the ball with the heel and surface punt of the fist, but it is difficult to have the order with the fist which one has with the open hand.

While the oscillation is made, an ahead short step should be taken with the left foot, shifting the body weight with the left foot. The special care should be taken to keep the foot of touching the line of end, which would constitute a defect and a result of foot in the loss of service.

Reversed service

The reversed service is a very effective service and with the practice can also be very precise. This service is accomplished by throwing the ball easily in a position just above the level of the head and just slightly in front of the frontal plan the body.

The ball should be thrown in the air in front of the arm and the shoulder rights. The right arm should be in position so that the higher arm is parallel with the floor and the frontal plan of the body. The hand should be held in a way of clawlike, close to the head and behind the ear.

In the order of launching in the air, Odeneal suggests that the valve of the ball is placed towards the team of reception. This a little of weight in the valve makes plunge and slip the ball after being struck.

The ball is struck in more or less the same way that a spiker would strike a volley ball or same manner as a glove of baseball could throw a ball at the second base. Wilson recommends that the ball is struck or handled the beater with a movement similar to a service in tennis. The ball is struck with the heel of the hand and slightly covered with the fingers. There is very little follow-with through with this service.

To cover the ball with the fingers after having struck it with the heel of the hand will give a rotation higher than the ball, making it attack at a fast speed similar to a transient. The ball cannot also be struck in the center and to be covered with the fingers. This creates a floating ball which jumps and slips because it does not have any rotation. The vagrant travels quickly above the net and dies quickly, making it difficult to judge in the reception. Cover and the services of vagrant are very effective and can be employed one for the other.

The most common position of the waiter is with its feet in the proximity and equidistant narrow behind the line of end. However, some waiters prefer to hold several feet behind the line of end and/or with a foot of worms the front one. It is not necessary to take a measure with the reversed service. Here still, it is a question preferably with the individual player.

The portion is a great part of the play of volley ball, and should be practised consequently. Have the recreation!