The culture of perfectionism runs deep. When Honorary Steward Mike Youens noticed the main gate into Car Park 10 had developed an irritating squeak, he resolved - at 2am - to fix the problem. First he went to the nearest local garage to buy some lubricating oil, but discovered it wasn't open around the clock. Next he tried the restaurant in the Media Centre, where Adam, the chef, duly handed over a cup of cooking oil. It worked a treat.
Of course, Wimbledon never sleeps. The players go, the spectators leave, the day staff clock out…then it's cue for the Club's nightlife to start.
And it's all action. From 10.30pm onwards, in come the army of cleaning staff who pick up litter, pressure-wash floors, empty bins, wipe and polish. Security continues at the same level around the clock with a guard and dog positioned on Centre Court all night.
Catering staff on the "late, late" shift re-stock the shelves, chiller cabinets and fridges in all the food and beverage outlets. The rubbish is crushed and removed. Night deliveries of fresh food and extra supplies of drink arrive in waves, culminating in the dawn lorries bearing the precious cargo of 2,000kg plus of iconic strawberries. The "early, early" shift of kitchen staff arrives to chop, slice and prepare.
As the sun rises, Wayne Davis of Avian Control arrives with Rufus, a Harris hawk, to do his pigeon deterrent work. The delivery of programmes, printed overnight once the Order of Play has been confirmed, arrive. The sniffer dogs start their professional prowling…and then, hello, it's the day staff back. Another Championship day dawns ready for tennis.
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