11 Behind-the-Scenes Secrets of Location Scouts

Guillaume Souvant, AFP/Getty Images
Guillaume Souvant, AFP/Getty Images

When regular people watch movies, they might focus on the plot, the dramatic dialogue, or the eye-popping sets. But when location scouts—the people whose job it is to find perfect filming sites—sit down for a film, all they see are logistics. Where did they shoot that? Who gave them access to that part of town? How did they shut down Times Square for that entirely empty shot in Vanilla Sky (2001)?

A location scout might spend an entire film typing out notes on their phone, only later realizing that the movie ended and they missed most of the actual plot. Mental Floss chatted with a couple of these professionals to learn more about their job—like just how many times they have to watch a film before they can enjoy it. (At least twice.)

1. THEY MIGHT START OUT IN CRAFT SERVICES.

Location scouts usually start their careers low in the production food chain. Audra Duval, a scout based in New York, has worked on film and TV projects such as The Greatest Showman (2017), The Knick, and The Blacklist, but she began her career as a unit production assistant, cleaning toilets and taking out garbage. "You never just jump into [being] a scout, or not that I've ever heard of," she says.

Lori Balton—who is based in Los Angeles and has been scouting for 30 years on dozens of major productions including A Wrinkle in Time (2018), The Young Pope, and Inception (2010)—began in craft services, cutting slices of cheesecake and pouring cups of coffee for members of the crew. "At the time I had a masters degree, so it was a humbling experience to be told how well I could cut cheesecake. You learn to smile, be grateful, and ask if they would like a cup of joe," she says.

2. THEY HELP EACH OTHER OUT.

Two hands holding up a phone to photograph a colorful building
iStock

Once they work their way up the ladder, location scouts become part of a tight-knit group with its own resources. They join large group texts or private Google Groups just for location scouts. Duval says that when people get stuck, they send out specific requests: "'Hey guys, this is what we're looking for. Does anyone know where this is or a good area for me to start looking in?’"

And while they can tap fellow scouts, as well as friends, they also have access to location-scouting databases. The New York City Mayor's Office of Media and Entertainment, for example, maintains an online location library of possibilities, while the database Easy Locations, run by an independent producer, covers the LA area. Other websites, like LocationsHub.com (in which property owners share details about sites they have to offer) as well as real estate sites like StreetEasy, can also come in handy.

"A lot of the times it's cold scouting, where you just walk into a building by yourself and start knocking on random people's doors," Duval says. "Or you think of a place that you've filmed before, or some of your friends have filmed before, and just kind of go through the networking or resources that we have."

3. THEY PRACTICALLY LIVE IN THEIR CARS.

Scouting assignments come from a project’s director and production designer, who usually have an idea for what they want a location to look like based on what's written into the script—say, a condo in Queens that looks like it’s actually in Detroit. On bigger productions, they may even send over a very rough animation of what the set should end up looking like, called a previs. Scouts will start out by Googling the areas and looking at real estate websites from home, and then begin driving around. They may have months to explore if they're working on a movie, or just a few hours before shooting begins if it's a television show.

Either way, scouts pack their cars full of gear to help them take detailed notes and photographs, which then get relayed to the locations department. Duval always carries a notebook, phone, phone chargers, extra batteries for her phone, computers, a camera, and hard drives. "[It's] basically everything that I could live in my car with," she says. Balton carries multiple DSLR cameras and a tripod, which helps when shooting dark interiors by keeping everything stable and reducing blur.

4. THEY HAVE TO BE CREATIVE, BUT ALSO REALISTIC.

Ffilming The Invention of Hugo Cabret on street
Bertrand Guay, AFP/Getty Images

Once a scout is in the field, they try to balance what the director and production designer have asked for with what's actually feasible. "Most scouts cast a pretty wide net looks-wise," Duval says.

That's because locations can often appear ideal but fall through logistically. There could be a sound issue—maybe airplanes frequently fly overhead. There could be a lighting issue: Maybe an environment looks completely different at night than during the day. There could be a transportation issue—maybe an elevator is out and the camera crew can’t lug equipment up 10 flights of stairs. That's why scouts always prepare a list of backup locations.

“You never know if you've found the perfect location, because so many people need to weigh in on it, for a wide variety of reasons,” Balton says. “But I do get a feeling of ‘this is perfect!' frequently. And almost as frequently I am incorrect and one of my lesser choices gets chosen.”

For example, while scouting the movie Noah (2014) for Darren Aronofsky, Balton was traveling through Iceland looking for landscapes that appeared prehistoric. But setting up a cast and crew in the middle of Iceland isn’t practical. “You need to be based around a city, even if it's a small town movie, especially for a big feature,” she told Condé Nast Traveler. "You need to have the big hotels that can accommodate you, the production houses, the rental cars. It's a difficult thing.” The cast ended up filming mostly in the Reykjanes Peninsula, which is near Reykjavik—as well as in several spots in New York City.

5. PERIOD PIECES CAN BE A CHALLENGE.

Retro 1940s film noir-type image
iStock

While working on The Greatest Showman, which was set in the early 20th century, Duval dealt with a clash between architecture and fashion. “We had this great location, but the actress had to wear a hoop dress,” she says. “In the early 1900s they had tiny door frames because people were smaller. But this woman was in this huge dress and she couldn’t fit through the door.”

In the end, the wardrobe department had to get her a different dress. “You have to think about those tiny logistical things when you’re scouting,” Duval says.

6. THEY’RE PUBLIC RECORDS SLEUTHS.

In order to help “clear” a location for filming, scouts must collect contact information for property owners or managers, who need to sign contracts with the crew. Sometimes one person owns a building, while another owns the parking lot. To sort out who owns what, scouts search public record databases—such as ACRIS, the New York City Register’s system—which list owners of lots, blocks, and individual buildings. Local historic societies can also be useful in tracking down the necessary information. Duval says she'll also spend time researching records when she's working on period pieces and needs to know more about a certain time in history, and she'll sometimes contact local tax assessors for more information about specific properties. "I get into such deep holes of Google, it's crazy."

7. THEY DO A LOT OF WAITING.

After finding their ideal locations and figuring out who owns them, scouts have to get in touch with that individual. Residential property owners are usually at work during the day, so scouts “flyer” their doors. They leave a piece of paper that explains the project they’re working on and says they’re interested in the property. Then, they wait patiently for the owners to call them back. “We know we’re inconveniencing people in their everyday lives; we're not trying to be jerks,” Duval says.

8. NOT EVERYONE LOVES THEM.

Location scouts have to be especially diplomatic because they're the first people the outside world comes into contact with from the set. They have to build relationships with property owners, even ones who aren’t so friendly. Certain blocks in New York are notorious for having unfriendly residents, so scouts tend to avoid them. In addition, the New York mayor’s office regularly releases a list of “hot zones” where crews aren’t allowed to shoot that month because filming has been active there recently and the residents need a break from the cameras.

It's a similar situation in Los Angeles. Productions who want to film in the city must go through FilmLA, which is affiliated with the city government. Before being awarded a permit, FilmLA surveys residents and business owners to find out if there are any objections to the filming taking place [PDF]. If there are serious concerns, they won't grant a permit.

Of course, property owners who do allow in film crews are usually compensated for their time and trouble—perhaps $2500 for a one-day commercial shoot, and up to $10,000 for a movie, according to one location manager.

9. THEY DON’T OFTEN TRAVEL FAR.

Columbus Circle in Manhattan
iStock

Duval says she got into the field thinking she was going to travel a lot, but quickly realized how local the job is. Scouts in New York are limited to a 30-mile radius from Manhattan, which includes parts of New Jersey and Connecticut. More specifically, it's 30 miles from Columbus Circle as the crow flies. Once production moves outside of “the zone,” as they call it, crew members have to start being paid more (a union rule). In Los Angeles, this 30-mile radius is often called the “studio zone” and it begins at the intersection of West Beverly and North La Cienega Boulevards.

Some location scouts with big studios, however, such as Balton, are sent to check out faraway locations. But that's not always as glamorous as it sounds. “Trust me, like anything else, international travel gets old really fast,” she says. “There is something indescribably wonderful about sleeping in your own bed. On a good many films, I virtually travel the world, and then the budget reality hits and we end up on a stage in Georgia.”

10. THEY LEARN THE STRANGEST THINGS.

Scouts don’t only look at apartments and office buildings; they’re also tasked with finding bridges, tunnels, and marble quarries. Before they know it, they’re well-versed in dimensional stone, panes of glass, and sconces.

“I’m a nerd at heart and love that my job takes me to unusual places where I learn fascinating, albeit generally useless, information,” Balton says. “When I scouted steam trains [in the UK] for [Tim Burton's upcoming live-action remake of] Dumbo, I learned that the train geeks refer to themselves as foamers, because they are literally rabid about anything to do with trains. ... Each job involves learning a new language, depending on what I’m looking for.”

11. THEY NEVER STOP SCOUTING.

Everyday hobbies take on new meaning when you're a location scout. Watching a movie becomes a different activity altogether: “If I know a friend or a friend-of-a-friend worked on it, I’ll text them, ‘hey, where did you shoot that?’” Duval says. Sometimes, it turns out to be a location she already knows, but one the production designer dressed up to look totally unrecognizable. This often happens with period pieces; for The Greatest Showman, the crew turned a little science center in Prospect Park into a 1900s-era hospital.

When scouts go out to eat at a cool restaurant, they grab a business card to reference later. But it’s funny, Duval says, because she can scout 20 bars in a week and then go blank when it comes to picking one to drink at Friday night. “I do that every year for my birthday,” she says. “It all merges in your brain.”

11 Secrets of Restaurant Servers

iStock.com/andresr
iStock.com/andresr

If you enjoy eating at restaurants, it's worth getting to know the waitstaff. Servers are the face of the establishments where they work, and often the last people to handle your food before it reaches your table.

"People think it’s an easy job, and it’s really not," Alexis, a server who’s worked in the business for 30 years, tells Mental Floss. She says, jokingly, "You want a professional handling your food, because we have your life in our hands."

Even if they don't spit on your plate (which thankfully they almost never will), a waiter can shape your dining experience. We spoke with some seasoned professionals about how they deal with rude customers, what they wish more customers would do, and other secrets of the job.

1. Server pay varies greatly.

The minimum wage changes from state to state, but for tipped workers like servers, the difference in pay can be even more drastic depending on where you work. In over a dozen states, if a worker typically makes a certain amount per month in tips (often $20-$30), their employers are only required to pay them a minimum of $2.13 an hour. That’s how much Jeff, a video producer who’s held various jobs in the restaurant industry, made when serving tables in New Jersey. “Usually, if I had a full paycheck of serving I could just put a little bit of gas into the tank,” he tells Mental Floss.

Waiters and waitresses in many states rely almost entirely on tips to make a living—but that’s not the case everywhere. California, Oregon, and Washington each pay tipped employees minimum hourly wages over $10. Jon, who currently works at a casual fine dining restaurant in Portland, Oregon, gets $12 an hour from his employer. Including tips, he typically earns $230 a day before taxes, and brings home about $34,000 a year on a 25-hour work week.

2. They split up tips among the restaurant staff.

Here’s another reason to be generous with your tips: Whatever extra money you leave on the table may be going to more than one person. If you ordered a drink from the bar, or if there was anyone other than your server bringing your food and clearing it from the table, that tip will likely be split up. At one restaurant job, Jeff says he paid food expeditors (workers who run food from the kitchen to tables) 10 percent of whatever tips he earned.

3. Waiters and waitresses know how to handle rude customers.

In addition to taking orders and serving food, servers are often forced to de-escalate conflicts. For many people waiting tables, this means acting sweet and professional no matter how angry customers get. Jon’s strategy is to “treat them like a child, smile, tell them everything they want to hear and remind yourself that it’ll be over soon.” Similarly, Mike (not his real name), a server at a farm-to-table restaurant in Texas, likes to “kill them with kindness." He tells Mental Floss he tries to “be the bigger man and [not] return sour attitudes back to people who don’t treat me with respect. If nothing else I can hold my head high knowing I did my job to the best of my ability and didn’t let their negativity affect my day with other, more pleasant patrons.”

Alexis, who currently waits tables at a family-owned restaurant in California, goes beyond faking a smile and makes a point to practice empathy when serving rude guests. “There’s a hospital near my restaurant, and people come there for comfort food with hospital visitor stickers on their clothes all the time. And I know then that they’re going through something traumatic usually. So when people are acting badly, I put imaginary hospital stickers on their clothes and try to remove my ego.”

4. Your waiter (probably) won’t spit in your food.

While most servers have had to deal with a customer who treats them poorly, they rarely retaliate. On the old urban legend of servers spitting in their customer’s food, Alexis says, “Never seen anybody mess with anybody’s food out of spite or malicious intent. I’ve never seen it happen and I’ve never actually done it. I don’t need to get back at people like that.”

5. Servers do more than wait tables.

Most customers just see one aspect of a server's jobs. When they’re not refilling your drinks and bringing you condiments, they're doing side work—either before the restaurant opens, after the last guest leaves, or in between waiting tables. “It could be rolling silverware, filling sauces, cutting lemons, rotating salad bars, stuff like that,” Jeff says. “It’s not just serving and you leave; there’s usually something else behind the scenes that the server has to do.”

Alexis says that in addition to hosting and serving, she has to prep to-go orders, bus tables, and wash dishes. "We’re expected to be working every moment,” she says.

6. Waiters have some wild stories.

Though parts of the job are tedious, servers are bound to see interesting things. Alexis recalls a husband and wife who were regulars at the restaurant where she worked in the 1990s; the man was later arrested for murder. “I found out when a newspaper reporter started asking me questions about them,” she says. “I’m quoted on the front page of the LA Times as saying ‘A waitress in a local coffee shop said they were a nightmare!’”

Other stories are lighter. “When I worked at Red Robin there was a lady that came in every morning and would ask to sit in the same booth," Jon says. "She carried a bag [of] stuffed animals (mostly dragons) and situated them around the booth, always in the same spots, she’d talk to them throughout her dining experience.”

7. Waiters hate it when you don't know what you want.

The simplest way to get on your server’s good side is to know exactly what you want when you tell them you're ready to order. That means not wasting their time stalling as you speed-read the menu. If you haven't decided on a dish, let your server know and trust that they'll return to your table in a few minutes. “Don’t tell your server you’re ready to order if you’re not ready to order,” Alexis says. “I’m like ‘Come on, I know you’re not ready. I’m going someplace else and I’ll be back.’”

It also means not asking your server to make several trips to your table in the span of a few minutes. Mike says that customers asking for items one at a time is one of his biggest pet peeves. “[Customers will say] ‘I need salt. I need hot sauce. I need another [...] drink.’ I was away from the table for 30 seconds each time. Those requests could easily be fulfilled in one trip to the kitchen.”

8. Waiters hate when you ask to move tables.

Next time you get seated in a restaurant, think twice before asking your server to switch tables. Restaurants divide their floor plan into sections, and each server is responsible for a different group of tables. The hosts in charge of seating rotate these sections to distribute guests evenly to servers; by asking to move, you may be depriving one server of an hour’s worth of tips while creating extra work for a server who’s already swamped. According Jon, the worst time to complain about where you were seated is when a restaurant is busy: “Sometimes this isn’t a problem if we’re slow, but if it’s a Friday/Saturday chances are you were put there for a reason.”

9. Servers work when everyone else gets the day off.

Servers have to be prepared to work a different schedule every week, work late into the night, and work on weekends. This can make maintaining a normal social life challenging. “My schedule can be troublesome, my girlfriend/friends have the opposite schedule as me so I’m never able to make it out on weekends or holidays,” Jon says.

And on the days many 9-to-5 workers go out to celebrate, servers have to wait on them. “Where I currently work I have worked Christmas Eve, Christmas, New Years Eve, New Years Day, and I will have to work on Mardi Gras (in the South),” Mike says. “I was leaving for work as my family arrived at my house for Christmas. I missed a New Years party in my house. If I hadn’t requested if off as soon as I began working there I’m almost certain I’d have to work 15 [hours] on my birthday.”

10. Your server might give you a free drink if you order it at the right time.

Asking your server for a free stuff likely won’t get you anywhere, but there is one thing you can do to possibly have a drink taken off your bill. If you wait until after your meal is served to order something cheap like a soft drink, Alexis says there’s a chance you won’t get charged for it all. “Not alcoholic drinks, but I’m talking about a cup of coffee or a soda or something like that, especially if you’re already paying for other beverages,” she says. “The server might get too busy or might not be inclined to go back to the POS [point of sale] system and add them on to your bill. It’s more trouble than it’s worth sometimes.”

11. Waiters want you to learn their names.

There’s a reason most servers introduce themselves before taking your order: They’d much rather you use their real names than a demeaning nickname. “Don’t call me sweetheart! I’m wearing a damn name tag,” Alexis says. “Sometimes I respond well, and other times no.”

And if your server doesn’t introduce themselves and isn’t wearing a name tag, Jon says it doesn’t hurt to ask. “Ask what the servers name is and refer them by name when you’re talking to them.” He says it’s “refreshing when a guest does this.”

11 Secrets of Perfumers

Orlando/Three Lions/Getty Images
Orlando/Three Lions/Getty Images

Perfumers are a rare breed. These half-artist, half-scientist hybrids undergo rigorous training, memorize the smells of hundreds of ingredients, and spend decades honing their craft—which might explain why there are reportedly more astronauts than perfumers in the world, according to the BBC.

For many, the job isn't merely about peddling bottles of sweet-smelling stuff to consumers; the goal is to convey an emotion, create a beautiful moment, or jog a childhood memory. To find out what it takes to create top-notch fragrances, Mental Floss spoke with three perfumers who broke into the industry through very different paths.

1. Perfumers can identify hundreds of ingredients by smell alone.

A large perfume organ with hundreds of fragrance bottles
Mandy Aftel's perfume organ
By Joel Bernstein // Courtesy of Mandy Aftel

Master perfumers are sometimes called a nez—the French word for "nose"—for good reason. They commit hundreds of scents to memory and can distinguish between ingredients that would smell identical to the untrained nose. Many perfumers can also tell an essential oil from a synthetic material, which is no small feat. “You’re talking maybe 200 essential oils and about 1500 synthetic materials,” Jodi Wilson, a classically trained perfumer who now works as a fragrance sales manager for Orchidia Fragrances in Chicago, says of the ingredients perfumers typically employ.

The trick, she says, is to associate each smell with a distinct memory. “The more experiences you have in your life, the more memories you create, and that’s really how you remember these raw materials when you first start studying, because it reminds you of your grandmother or a flower shop or a bakery or a certain gum,” Wilson tells Mental Floss. (The link between smell and memory has actually been proven by science—one 2018 study by neurobiologists at the University of Toronto revealed that the brain not only stores information about certain scents, but also memories of when and where you first encountered them.)

2. Having a good sense of smell isn't enough to make a good perfumer.

Many perfumers have a heightened sense of smell. Jersey City-based perfumer Christopher Brosius, who founded the rebellious fragrance brand CB I Hate Perfume (a reference to his distaste for most commercial fragrances) is one of them. He realized just how strong his nose was while working briefly as a New York City cab driver—he had to roll the window down every time an “offensive” perfume wafted in his direction and made his stomach churn.

However, many aspiring perfumers mistakenly believe that a “good nose” will get them far. “That’s like saying that if you have 20/20 vision you’re the next Picasso,” Brosius tells Mental Floss. “A keen nose is very useful, but at the end of the day I have met perfumers who were extremely talented who didn’t smell anything more sharply than anybody else. They just had the capacity to think in a different way about what they were doing with scent and combining it in unique and interesting ways.” More important than a good sense of smell is creativity, a natural talent for recognizing scents that work well together, and the “dedication to building a very particular base of knowledge and skill,” Brosius says.

3. France's Givaudan Perfumery School is the goal for many would-be top perfumers.

Jodi Wilson picks roses
Jodi Wilson picks roses for distillation while studying at the Roure Perfumery School (now called the Givaudan Perfumery School) in Grasse, France, during the 1991-92 academic year.
Courtesy of Jodi Wilson

Like many professional perfumers, Wilson was educated at what's now the Givaudan Perfumery School in France. Founded in 1946, it only accepts one or two promising students each year out of thousands of applicants—and sometimes none at all, if that year’s crop of candidates don’t live up to the school’s high standards. Former director Jean Guichard has said he hand-selected students based on their personality, talent, and motivations. “The perfumer should be a mixture between a scientist and a poet,” Guichard told the BBC. “When I meet people, I know if they have talent or not. I don’t want to have people who say, ‘I’m going to be a perfumer because they make a lot of money.’ That doesn’t interest me at all.” (And speaking of pay, Wilson says the starting salary for entry-level perfumers is about $45,000, but perfumers in New York City tend to start off a bit higher. It's not unheard of for the world's top perfumers to make six figures.)

The now-four-year Givaudan program is rigorous. First, students have to memorize about 1500 raw materials, Wilson says. Next, they learn how to build accords, which are the fragrance notes (like rose or jasmine) that form the heart of a perfume. They move on to perfume schemas (the “skeleton” of a fine fragrance, which contains 10 to 12 materials) and also learn about the culture and history of perfume. “It takes a long time to learn all of that, and that’s what you’re doing all day from 9 a.m. till 4 p.m. It’s intense,” Wilson says. If and when they graduate, they’ll have a job waiting for them at the Givaudan fragrance company, which is where they’ll learn how to make perfumes under the guidance of a seasoned professional.

4. perfume school isn’t the only way to break into the industry.

Mandy Aftel holding perfume blotters
Perfumer Mandy Aftel at work
By Foster Curry // Courtesy of Mandy Aftel

Brosius says “99.9 percent” of aspiring perfumers would benefit from attending a perfume school. However, he personally did things a little differently and learned the fundamentals of perfume-making by landing a job at Kiehl’s and completing the company’s in-house training program.

It’s even less common for a perfumer to be self-taught, but it’s not impossible. The latter camp includes Mandy Aftel, a perfumer in Berkeley, California, who dropped a fulfilling career in psychotherapy to pursue a budding passion for perfume-making. For information about natural materials, she turned to fragrance books from the early 1900s, before synthetic materials started to saturate the market. Now, her Aftelier Perfumes business uses hundreds of natural ingredients—no synthetics—to create unique fragrances, and she has a loyal clientele. Regardless of the career paths they took, all of the perfumers agreed that this career is “a continuous learning process,” as Aftel tells Mental Floss. Both Brosius and Wilson said it takes 20 to 25 years to truly master the art of perfume-making, and Aftel still calls herself a “beginner” after 30 years of working in this field.

5. Not all perfumers work with fine fragrances.

Fragrance is used in many different ways, some of which we encounter on a daily basis without realizing it. Some perfumers specialize in creating scents for “industrial application,” which could include anything from children’s toys to paint to fabric, Brosius says. In the case of toilet-bowl cleaners, cat litter, and asphalt, the goal is not necessarily to create a pleasant aroma; instead, the challenge is to mask an unpleasant one. However, many of the perfumers working on the industrial side have scientific backgrounds and tend to work for a chemical company rather than a perfume label, Wilson says.

6. Some of the materials perfumers work with are hazardous.

Some undiluted ingredients—such as cinnamon—can cause severe chemical burns if they get on one's skin. Brosius wears gloves and goggles while blending materials and says some ingredients in his studio come with a "do not open without authorization" label attached. He says, “We have a protocol here that if anything new comes in, it’s opened in specific parts of the building or even sometimes outside on the terrace so that we don’t have an accident where it’s like, ‘Oops I just spilled one single drop of aldehyde [an organic compound] and now the entire building is uninhabitable, although next week it will smell like ginger ale!”

7. They want you to know your aromatherapy lotion might not be made of rose, jasmine, or whatever the bottle claims it contains.

Labels can be deceptive. If you’re buying an “aromatherapy” lotion or shower gel that claims to have rose, sandalwood, or jasmine in it but costs $15, that’s a red flag. According to Wilson, these ingredients can cost many thousands of dollars per pound. Wilson says it’s far more likely that cheaper products contain just a drop or two of the natural oils advertised—for the sake of being able to list them on the label—plus a host of synthetic ingredients that mimic the smell.

8. They're not always working on fragrances they like.

Marketing is a huge part of the cost of the perfume, especially on the higher end; the perfume industry spent around $800 million on marketing in 2016, according to Bloomberg. “Ninety percent of the time, the cost of the juice in that bottle is fractional,” Brosius says.

Marketing demands are also one reason why perfumers don't always get to follow their nose—and their creativity. “Most perfumers who work at large houses are not so happy with their job all the time,” Brosius says. “For every fine fragrance they get to work on, they’re compelled to work on a ton of crap fragrances as well. Much of it is entirely dependent on the whim of the marketing company.”

Companies are also more risk-averse, Wilson says—and the perfumes themselves now aren’t always built to last. “It used to be that a ‘classic’ was considered to last for 20 years—so your Chanel 5 and things of that nature,” Wilson says. “Now, it’s very rare to have a perfume that stays around for even 10 years.”

9. The smell of puppies is impossible to replicate—but perfumers are trying.

A bottle of Soaked Earth accord from CB I Hate Perfume
Kevin O'Mara, Flickr // CC BY-NC-ND 2.0

Brosius has taken on some ambitious projects over the years, including fragrances imitating the smells of snow and wet earth, but some scents are harder to capture than others. That’s because the aroma chemicals needed to replicate certain smells haven't been created yet. This can be said of gasoline, champagne and certain wines, and some animal smells. “Particularly with puppies and kittens, the molecules needed to accurately reproduce those smells don’t exist in the perfumer’s palette. You can’t solvent extract puppies and kittens for their smell," Brosius says, describing a method that involves applying a chemical solvent to a raw material—such as a flower—to extract its aroma.

However, he’s had success creating "a context that’s so strong that people are convinced that they’re smelling something that isn’t there," he says. For instance, his roast beef fragrance doesn’t contain roast beef or anything like it, but it does contain notes of parsley and black pepper. That scent in particular, and a few others like it, aren't meant to be worn on the body. Brosius says some of his fragrances are more like modern-day "smelling salts," where the goal is to revive you, in a sense, by relieving stress. "All you have to do is open the bottle, breathe in, and your system will automatically reset to calm," he says.

10. Perfumers sometimes work with whale poop.

A small bowl with ambergris in it
Peter Kaminski, Flickr // CC BY 2.0

Perfume-makers work with some unusual ingredients, and ambergris is certainly at the top of the list. This rock-like material comes from the excrement of sperm whales and occasionally washes up on shore. Aftel is fortunate enough to have some on display at the olfactory history museum she operates, called the Aftel Archive of Curious Scents. To convert the solid mass of crushed up squid and cuttlefish bits into an aromatic oil, she had to mash it up with a mortar and pestle, then add alcohol, heat it, and let it age. So what does it smell like in liquid form? “Heaven,” Aftel says. “It’s just ambery and shimmery. It’s a miracle of transformation.” Besides, Herman Melville mentioned it in Moby Dick and it used to be a 17th-century ice cream flavor, so you know it has to be good.

11. They keep wool nearby to combat nose fatigue.

Wool is the olfactory equivalent of eating sorbet in between courses. If you’re smelling the same scent for a prolonged period of time, or sniffing too many perfumes in a row, your odor receptors will habituate and stop sending those signals to your brain. This is officially called olfactory fatigue, and it explains why you might stop noticing a smell after a couple of minutes.

“If you smell a lot of scented materials, a lot of times your nose will just kind of conk out,” Aftel says. She keeps some wool nearby to help reset her sense of smell, and three big whiffs does the trick. So why does this work? Aftel says one theory is that the lanolin in wool absorbs and neutralizes odors, giving the brain a rest from sensory overload. As for those coffee beans you might see in some perfume shops? Those "definitely don't work," Aftel says.

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