Chinese restaurateurs faced many daunting problems that are not apparent to the public. Some problems were largely beyond their control such as public ignorance, fears, and distrust of an unfamiliar cuisine, which blocked their acceptance for decades. They also faced discriminatory enforcement of regulations related to health issues.
In contrast, problems such as poor management, inexperience dealing with non-Chinese patrons, and personnel problems were often due to inept business skills. As a whole, these problems added a decidedly sour taste to Chinese restaurant operations.