Just like cookware/bakeware, it does make a difference. I have two cookie sheets, one dark and one light. If I need to use both for the same cookie recipe, I have to line them with foil; shiny side down with the cookies baking on the dull side. (I use thin foil for this.)
When baking a casserole like lasagna, I cover it with the shiny side down. If you haven't noticed, the ingredients and heat will deteriorate the dull side.
When baking a pie, I line the pie pan with foil shiny side up to give a flakier crust. For cakes, dull side up.
For lining a roasting pan, it's shiny side down; same reason as for casseroles.
I am not wild about using foil but in this area metal bakeware is subject to rusting. I have invested in as much glass bakeware as possible.
When taking frozen food camping, it is left in it's original packages or ziplocs, wrapped in butcher paper, and wrapped in alum foil, shiny side out. And if anyone opens that ice chest, they've had it!!!