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
When I was working behind the bar, both at M&D and at various other restaurants, I used to get a ton of questions about which glasses were used for which drinks. What’s a highball glass compared to a rocks glass? 
What’s the difference between a martini glass and an old fashioned glass? Why are champagne flutes shaped differently than standard wine glasses? Whether you’ve asked these questions out loud or not, I’m willing to bet you’ve thought about them. Either way, I’m going to answer those questions today, right now, in this post.
portions and picky eaters not speaking their truth before a meal is served, but I can guarantee that a large portion of this percentage is due to improper storage. I’m not pointing fingers, we’re all guilty of over buying food and/or allowing it to spoil because we aren’t storing it correctly but today, I make an oath and take a stand to STOP wasting perfectly beautiful food by utilizing the tips I am going to share with you below.