11 Secrets of Tour Directors

iStock
iStock

Tour directors get paid to travel the world, dine at incredible restaurants, and sleep in comfy hotel beds. Of course, there’s a lot more to the job than merely hoisting a brightly colored flag and rattling off pertinent facts. Some would even describe the work as exhausting, both physically and mentally. Unlike tour guides—who provide local expertise about a city or attraction and generally don't have to travel far—tour directors book gigs across the country or abroad via tour operation companies, handle the pre-trip planning, and conduct the tour, all while fixing the problems that pop up along the way. To find out what their day-to-day work is really like, Mental Floss spoke with three tour directors (or managers, as they're also known). Here’s what they had to say about an occupation that many label a “dream job.”

1. FORMAL TRAINING IN TOURISM ISN’T REQUIRED.

While some tour directors hold certificates in tourism and hospitality management, this isn’t a strict requirement, and professional directors come from a range of educational backgrounds. Kimberly Fields-McArthur, an American tour director based in Australia, has a degree in biblical studies and archaeology, and Anne Marie Brooks, a former tour director turned cruise ship worker in Orlando, has a background in musical theater.

More important than education or training: their skills. Tour directors must be highly organized, adept at speaking in front of large groups, and people-oriented. "A lot of it is a personality thing versus a training thing," Brooks says. "You can’t train someone to have a personality to work with people.”

2. WHEN THEY’RE ON A TOUR, THEY’RE ON CALL 24/7.

While they might get to spend the night in a nice hotel, the sleep of a tour director is often interrupted. Brooks, who used to lead city tours for high school performance groups, recalled a time when a large group of rowdy, drunk men stayed on the same floor of a hotel as the girls in her group. Although she was staying on a different floor, she received word around 3 a.m. that the boozed-up bros were making some of the girls—and adult chaperones—uncomfortable, so she went down to the front desk to sort it out. No other rooms were available, but the hotel agreed to hire a security guard to sit in the hallway for the duration of their stay.

Similarly, Fields-McArthur says she’s been forced to respond to issues in the middle of the night quite a few times. “One of them was a gentleman who made a very bad decision about what height he could jump into the pool from and ended up breaking his foot,” she says. “That was 2 o’clock in the morning.”

3. THEY HATE IT WHEN YOU CALL THEIR JOB A “FREE VACATION.”

“There’s nothing about what I’m doing right now that is me on vacation,” Fields-McArthur says. “If I am on vacation, it means I am not doing my job and you are probably not having a good time.”

Kathi Thompson Cullin, a tour director based in Grand Rapids, Michigan, adds: "I was up at 6 o’clock this morning and didn’t go to bed until midnight doing my paperwork.” When they're not traveling, they're handling all the pre-trip arrangements: crafting the itinerary, ordering tickets for activities, taking care of transportation and lodging, and following up with venues to make sure they haven't forgotten about their reservations (a common problem). Plus, there's the added challenge of shepherding dozens of people around a city that's unfamiliar to them, which isn't exactly a walk in the park, either.

4. THEY GO THROUGH A LOT OF SHOES ... AND LUGGAGE.

If you’re looking for a job that forces you to stay active, tour directing might be the profession for you. Thompson Cullin and Brooks say they walk so much they burn through three or four pairs of sneakers per year. (Pro tip: If you’re looking for comfy travel shoes, they both swear by their Skechers.) Suitcases tend to be another casualty of the job. Thompson Cullin says she stopped buying expensive luggage because it would just end up “beat up and broken with the wheels off” by the end of the year.

5. THEY’RE TRAINED TO ANTICIPATE THE WORST ...

People get lost. Accidents happen. Natural disasters strike. Tour directors have to be prepared for the worst-case scenario. “If I’m leading a trip to Indonesia, I need to know volcanoes might be part of the process of being there, and earthquakes might be part of the process,” Fields-McArthur says. So educating herself about potential disasters—and how to deal with them—is part of her pre-trip research.

Things can go wrong with the guests, too. "I’ve had trips where people have gotten very sick," she says. "I had one trip where I had seven people end up in the hospital at different times for completely different reasons. I’ve seen broken bones and illnesses and hospital stays for days on end, where we ended up having the trip continue on to a different country and we had to leave them behind.” (In those instances, the tour director notifies the tour company, which follows up with anyone injured and left behind to ensure they have travel arrangements once they recover.)

6. ... BUT IF SOMETHING LESS SERIOUS GOES WRONG, YOU PROBABLY WON’T KNOW ABOUT IT.

Problems arise more often than you’d expect. A misspelled name could result in the hotel not having any record of a 50-plus person reservation—this once happened to Thompson Cullin—and businesses often forget that large groups are scheduled to come in on any given day. “So many things go wrong on a day-to-day basis that our guests will never know about,” Brooks says. One time, a restaurant she took her group to was understaffed, so she stepped in, grabbed a pitcher of soda and plates of food, and started refilling their glasses and serving them—all while playing it off like she was merely mingling with the group.

The job is hard work, but tour directors never let it show. Fortunately, Thompson Cullin was able to fix the hotel reservation error before her guests ever found out about it. “Think of me as a duck floating on the water,” she says. “To the human eye I’m looking very peaceful floating along, not a care in the world, but underneath my feet are paddling like crazy just to stay afloat.”

7. THEY REALLY LIKE TALL PEOPLE.

While guests do get separated from the group from time to time, tour directors do their best to avoid it. In addition to holding a flag or umbrella at the front of the line to help guests find their way, they have another trick up their sleeve: “What I usually do is try to make friends with somebody who’s very tall in the group,” Fields-McArthur says. She'll ask if they'd mind being the last person in line; that way, when she looks back and sees their head bobbing above the others, she knows that the group didn’t get split up. (Of course, this doesn’t stop the occasional straggler from ditching the group any time they get distracted by a gelato shop or chic boutique.)

8. SOMETIMES THEY HAVE TO BREAK UP FIGHTS.

When you take a big group of strangers from diverse backgrounds and send them on a trip together, it doesn’t always end well. Thompson Cullin said part of her job involves playing mediator and preventing disagreements from escalating. The most extreme example of this is the time when she had to physically break up a fight in the hotel lobby between two women who weren't getting along on her tour. When tensions reached a boiling point, one woman raised her arm to hit the other, but Thompson Cullin arrived in the nick of time. “I grabbed both of their arms and said, ‘Come with me now,’” she says. They did cooperate, but only after they received a warning that they’d be kicked off the tour if they continued to quibble.

9. THEY OFTEN DEPEND ON TIPS.

The median wage for travel guides—those who "plan, organize, and conduct long distance travel, tours, and expeditions for individuals and groups"—is $25,770 annually or $12.39 hourly, according to 2017 data from the U.S. Bureau of Labor. However, Fields-McArthur says many U.S. tour companies pay directors by the day, and wages range from $100 to $300 per day (on the lower end of the scale) to roughly $400 per day for higher-paying jobs. For directors in the former camp, tips are essential. “On some of the older adult tours, sometimes they give you $5 in an envelope and say, ‘That was the best trip of my life,’ and you’re like, ‘Great, I can’t pay my bills now,’” Fields-McArthur says with a laugh. If you’re on a tour and you're unsure how much to tip, check the information packet provided by the company. They usually include tipping guidelines.

10. THEY MEET SOME INTERESTING CHARACTERS.

Tour directors see a steady stream of fascinating people from around the world. One of the most memorable characters that Thompson Cullin ever encountered was a “sweet little old man” from New Jersey on a tour of Sedona, Arizona, who happened to be an ex-con and “retired” member of the Mafia. “He said to me at lunch, ‘You know what Kathi, I like you. You got moxie. Here’s my card. Anybody ever gives you trouble, you call me and I’ll take care of them,'” she says. She thought he was joking at first. He wasn’t.

11. THEY NEVER GET TIRED OF THE AMAZING SIGHTS.

Sure, they may get sick of certain activities—Brooks, for example, has had her fill of Radio City Music Hall—but awe-inspiring sights like the Grand Canyon become no less impressive with repeated viewings. “I never get tired of it. That’s probably the one question I get asked all the time,” Thompson Cullin says. She also enjoys witnessing how her guests react to the sights they’re seeing. “My biggest perk is to see people’s faces transform into childlike wonder when they see things for the very first time—things that they have always wanted to see.”

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.

SECTIONS

arrow
LIVE SMARTER