Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
Growing up the restaurant industry meant growing up in a restaurant kitchen. I don’t mean that I worked in the kitchen or behind the line because I didn’t. What I mean is that the men and women who do work in the insanity that is McKinney and Doyle’s kitchen have been like a second family to me. They held me when I was a baby, put up with my shyness when I wouldn’t let go of my mother’s leg, and taught me how to have thick enough skin to work in my various front of house positions. I know them, their spouses, and their children and love and admire each and every one of them for many different reasons.
As we near the weekend I wanted to add to our Busy Saturday Night series. This week I want to get inside the mind of the restaurant manager and next week, to close out this particular series, we’ll go into the kitchen and talk chef’s perspective. Let’s start after the pre-shift meeting but before the mid night craziness. 
Okay, let’s go back to the Busy Saturday Night Post from last week to get one customer’s perspective. I’d like to take a quick moment and say that obviously, not every customer will have that same experience. I chose one example fully knowing that every customer experience is different and everybody handles situations differently. That being said, let’s revisit that night from the hostess’ perspective.