Well,
dungeonworks, I can't say you are completely wrong. Some things, like (#2 above) i.e. the odd appearance of chi-sau to prospective students, and the like, were just as true even some 36 years ago when I first saw chi sau being practiced around '79.
As far as the
back alley of a Chinese restaurant thing goes, that was precisely one of the first places I went to spar and learn back around '82. I hung out with a couple of young Chinese guys and we'd meet with their sifu, a guy named Michael Leung at his King Wah restaurant down in the barrio at Central and Southern. At 11:00pm on Saturday nights Michael would close the restaurant and bring out all the left-over food. We'd eat and then all go out back by the dumpsters and test each other. Actually, I tended to hang back since these boys used to get very physical. Other nights we'd take off to the old
Westdale Theatre which would run a double-feature of English subtitled Chinese Kung-fu movies after midnight. I was one of about three
gwailo in the place.
Maybe I'm just getting old (nearly 60 now) but
those were the days, man! So if that's what's wrong with Wing Chun, I don't know what to say. Of course I'd like a few more students and a decently equipped gym, but personally, if it were an "either-or" choice, I'd rather follow in that non-commercial tradition and let the art drift back into obscurity than go to a big, fancy and very commercial school. Others can do whatever suits them.