The conversation surrounding Wimbledon lingers even a week after the event’s conclusion.
Jannik Sinner secured his first men’s singles title at Wimbledon this year by defeating his competitor Carlos Alcaraz in a four-set final.
The women’s singles final was less thrilling, with Iga Swiatek dominating Amanda Anisimova to clinch her sixth Grand Slam title.
Daria Saville and Arina Rodionova Criticize Wimbledon for Player Treatment
Each Grand Slam hosts a qualifying draw, featuring 128 players in both men’s and women’s singles. These competitors battle through three rounds, eventually narrowing down to 16 players who earn spots in the main event.
Unlike the Australian Open, Roland Garros, and US Open, Wimbledon conducts its qualifying 3.7 miles away in Roehampton.
Daria Saville, a former world number 20 who lost in the first round of qualifying, voiced her frustrations regarding various aspects of the event. Speaking with compatriot Daria Kasatkina, she criticized the food, the quality of the grass courts, and the prize money distribution.
Saville shared her experience: “I haven’t eaten because it sucks here,” and explained that while the food at the main site is decent, it ranks the lowest among all Grand Slams. She also lamented the slow, high grass courts and the skewed prize money allocation that benefits winners disproportionately.
Why is Wimbledon Qualifying Held Off-Site?
Wimbledon remains unique as the only major tournament that conducts qualifying away from the main venue. The need to protect the grass courts is central to this decision, as additional matches could damage the playing surface. However, plans are underway to possibly relocate qualifying to the main site by the early 2030s, though progress seems slow.
Arina Rodionova, another Australian player who faced elimination in qualifying, echoed Saville’s sentiments, criticizing the facilities, court conditions, and overall treatment of players. She noted the inconvenience of the layout and lack of amenities, stating, “There’s been no changes for the past 15 years. They like the traditions, so they’re still using the same chickens, I think, from the same family for the past 15 years (laughs).”
