12 Secrets of Corn Maze Designers

Kevin Moloney/Getty Images
Kevin Moloney/Getty Images

Next time you find yourself hopelessly lost in a corn maze, take some time to appreciate the designer who got you there. Corn maze designing is a relatively new profession, with seasonal corn mazes as we know them only gaining traction in the past couple decades or so—but it’s already evolved into an art form. We spoke to designers with backgrounds in art, farming, and theater about what it takes to make a memorable maze.

1. A BACKGROUND IN ART—OR THEATER—CAN BE HELPFUL.

Jimmy Golub, who runs Our Farm just outside Syracuse, New York, with his wife Janine, won’t call himself an artist. But he can’t resist comparing what he's been doing in his cornfield each year since 1999 to composing a painting. “The field is my canvas, the planter is my paintbrush, and the seeds are my paint,” he tells Mental Floss.

Whether corn maze designers plant their corn in the shape of the maze like Jimmy does, or follow the standard practice of carving out their paths once the crop has had a chance grow a few inches high, the task benefits from an artistic eye. Megan Hurd-Dean is the creative one in her family, and she’s been in charge of designing the maze on Hurd Family Farm in New York's Hudson Valley—which is run by her parents—since high school. She helps with many aspects of the farm, but as she tells Mental Floss, “The corn maze has always been my baby.”

Amazing Maize Maze founder Don Frantz isn’t a farmer—he came into corn maze designing from a creative background. After musicals on Broadway and at Disneyland, he decided a corn maze would be his next project. He's since designed mazes around the world, from China to Pennsylvania. Head designer for MazePlay Chayce Whitworth also came into the business with a background in art, not agriculture. When he was an art student at college, a friend put him in touch with a farmer looking for drawings. “I didn’t even know what he was using them for,” he tells Mental Floss. “Then when I graduated from college he called me up and asked if I would like to go a little bit further and turn these drawings into corn maze designs [...] I have been a corn maze designer ever since.”

2. IT CAN GET TECHNICAL.

A knack for art isn’t the only thing required of corn maze designers. After sketching out their design on graph paper, the designers need to calculate how many rows of corn each block comes out to and then recreate the shape in the field—either with a tractor or by hand. In some cases the designers use GPS tools (like a GPS-guided mower) to ensure each element of the maze is in the correct place. Jimmy Golub gets creative with his regular maps app by taping a paper with his sketched-out design over his phone. "Then I walk around so the blue dot traces the outline," he says. This method is especially useful with more intricate designs, like Golub's maze in the shape of the United States.

3. THEY PLAN EARLY.

Most people don’t start thinking about corn mazes until autumn, but corn maze designers have to begin work much earlier. According to Frantz, he starts brainstorming ideas before Christmas. “The farmers will plow down the field in November and harvest it and they like to start talking about what’s the theme next year,” he says. Past maze designs he's produced through the Amazing Maize Maze have included the solar system, "the largest living sundial," and a re-creation of Washington Crossing the Delaware.

Actually cutting the maze isn’t the time-consuming part: It’s agreeing on a final design. “There is a lot of back and forth with the farmer on preliminary sketches and getting the correct field dimensions,” Whitworth says. “So really the design process can be several steps stretching over a few months to get it just right.”

4. THEY TRY TO ADD INTERACTIVE ELEMENTS.

Frantz approaches every maze he designs the same way he does a theme park show or musical. “What I love to have is a captive audience,” he says. “That means all I have to do is entertain them when they’re in there.” He turned the first maze he designed into a show by adding interactive elements along the path, like colored flags, boxes with messages, and tubes guests could use to talk to people in different parts of the maze. As they progressed, they would collect pieces that added up to make a map. “The theory is that every three minutes, the player will get something they can respond to,” Frantz says.

Frantz also knows from producing musicals that music is a great way to build atmosphere. “It was clear to me from the very beginning that I wanted the music to flow over the cornfield, and to me the best song you can ever play in a cornfield is the Jurassic Park theme.” The shape of his first maze was a dinosaur (specifically the "Cobosaurus," as in corn cob), so the song choice was appropriate.

Today, making corn mazes interactive for guests is the norm: It’s a way to keep guests engaged, whether they’re struggling with the maze or zipping through it. “I know families like to have a game,” Dean-Hurd says. “To have something else to do besides getting lost.”

5. THEY USE TRICKS TO THROW YOU OFF THE RIGHT PATH ...

If you want to make it through a corn maze without getting lost, keep an eye out for this trick some designers use to send people in the wrong direction. “Right when there’s a turn that it’s obvious that everyone’s going to make, you put something fun down the path opposite,” Frantz says. “So if there’s a mailbox or a speaking tube or something like that, you can coax people away from the right path, and that doesn’t feel like cheating to them because they get rewarded for it.”

6. … BUT THEY TRY NOT TO BE TOO MEAN.

Corn maze designers want their mazes to be challenging—but not so challenging that it cuts into a family’s pumpkin-picking time. Frantz says that one way to turn guests off a maze is to make them feel dumb. "You don’t want to make the player feel like a fool, like he was taken advantage of." One way a designer might do this is by making a dead end too long. "If you walk too far to realize it’s a dead end, that’s just mean," Frantz says.

At Golub's farm, where mazes cater to a lot of younger school kids, fairness is also important. “People who come to our place don’t want to spend two hours in a corn maze,” Golub says. “We want the [school field trips] that come here to go straight through. We don’t want them to make any wrong turns because we have time constraints.”

At the Hurd Family Farm, guests have the choice of the larger, more difficult maze or a simpler mini maze within the maze. “We have such a mixed bag of people who come to the farm,” Hurd-Dean said. “We wanted to make it easier for people.” And if for some reason guests still get lost, there are employees stationed around the maze they can call to for help.

7. THE CORN DOESN’T ALWAYS COOPERATE.

Few artists are forced to adapt to nature as much as corn maze designers. After months spent finalizing a design, they have to be prepared to make last-minute changes based on how the corn crop turned out that year. “One thing that I never thought of in art is how much weather would affect my designs,” Whitworth says. “If there is a drought some of the corn grows sporadically in areas and I have to adjust the design to still look good, but to dodge that area of bad corn.” In many cases he has to make these tweaks the same day the corn is ready to be chopped down. “It is a challenge to design something amazing and then in a couple of hours you have to destroy it and make is something different, and hopefully it is still amazing.”

8. SOME MAZES TAKE ALL DAY TO SOLVE.

The average maze might take 20 minutes to navigate, but some take much longer. Frantz says that it takes most people somewhere between 90 minutes and two hours to make it through of one his larger mazes. In a maze he designed in Ventura, California, it took one group six and a half hours to reach the end—an all-time record for a maze of his. “They had pizzas delivered,” he says.

9. BIGGER ISN’T ALWAYS BETTER.

Corn mazes weren’t much of a thing in the U.S. when Frantz first got involved in agrotourism in the early 1990s, and the first maze he designed broke the record for world’s largest at three acres. Today, a three-acre maze is considered small, with a typical maze averaging around five to eight acres. In a race to break new records, designers have become increasingly ambitious with their corn maze designs, peaking in 2014 with a 63-acre maze near Sacramento that spurred numerous 9-11 calls from people stuck inside. (No farm has attempted to beat the record since, perhaps out of respect for local police departments.)

On top of creating a safety hazard, Frantz says that trying to hit a certain acreage can lead to sloppy design. “You want guests to play the most maze while walking the least distance—to make it as compact as possible,” he says. To him, five acres is the perfect number: “I’ve found there’s no difference in the audience enjoyment between six acres and five acres. And that’s just another acre to take care of and maintain for the farmer.”

10. MAZES ARE A BRANDING OPPORTUNITY.

Even though guests can't see a maze's overall design from the ground, that doesn't mean it never gets seen. Farms like to feature photos of their mazes taken from above in postcards and promotional materials. Most corn maze designers base their mazes around an image that will look good in an aerial photo. This may be something recognizable to everyone—like a character from pop culture—but often it’s a message that’s specific to the farm. Frantz says, “It’s something that people want to say to the community, either in marketing, direct advertising, or community spirit.” And if the design contains the farm’s name, that means free advertising for them every time an image of the maze is shared.

11. COMPLICATED DESIGNS ARE THEIR UNDOING.

Farmers may ask designers to go all-out with their mazes, but a seasoned designer knows better than to agree to this. “The number one [challenge] is getting people to simplify their design idea,” Whitworth says. “Most people want as many objects and things in the design as possible.” Not only are intricate designs difficult to execute, they also don’t pop as much from the air as a simpler picture. “If you can’t recognize what the design is at first glance, you kind of have failed at the design.”

12. THEY'RE MINDFUL OF COPYRIGHTS.

Copyright law doesn’t make any specific mention of reproducing images in the form of corn mazes, but Golub doesn’t take any chances. The year he designed a maze in the shape of a Stratocaster guitar, he got in touch with Fender to ask permission. “They had to have meetings about it,” he recalled. Eventually he got the go-ahead to make the maze—as long as it included the registered trademark—but he doesn’t always hear from the copyright holders. In those cases he takes extra precautions. “When we did Bugs Bunny, we wrote Warner Bros. and we never heard back from them. We do a postcard every year and I wrote ‘a famous rabbit.’”

7 Behind-the-Scenes Secrets of Roadies

Lindrik/iStock/GettyImagesPlus
Lindrik/iStock/GettyImagesPlus

Although the word roadie may conjure up images of non-stop partying with rock stars, the reality is that most work unglamorous, physically and emotionally demanding jobs. They lug the gear, set up the instruments, manage the stage, run the sound, sell the merch, drive the bus, and generally do whatever it takes to make concerts possible. Mental Floss talked to a few roadies (who probably wish we'd stop calling them that—see below) to get the inside scoop.

1. Roadie is an outdated term.

Some roadies who worked in the 1960s through the 1980s later wrote books bragging about their sexual conquests, wild partying, and drug use while on the road. Although that lifestyle is not completely obsolete—genres such as metal, rap, and hip hop supposedly see more illegal activity than indie, pop, folk, and alternative—most roadies don’t refer to themselves as such.

Morgan Paros, a violinist and singer based in Los Angeles, says that the generic term roadie seems slightly derogatory now. Instead, it’s better to use terms that more specifically describe individual duties. “Anyone on a tour is generally working very hard to fulfill their role of tour manager, front of house (sound engineer), light tech, stage manager, instrument tech, or merchandise manager,” Paros says. “These individuals make everything possible for the performers every night.”

2. Roadies work insanely long hours.

Most roadies work 16- to 20-hour days. Waking up early and going to sleep late is part of the job description, as Meg MacRae, a production coordinator who’s been on the road with Bon Jovi and the Eagles, attests. A typical day for her starts with a 6 a.m. bus pickup, after which she sets up a temporary production office at the venue. After a long day of problem-solving, booking flights and hotels, and making sure the crew is taken care of, she ends her day at 1:30 or 2 a.m.

3. Roadies get used to roughing it.

Unless they’re working for an A+ list performer, most roadies are not living the high life, sleeping in luxury hotel suites and flying on private jets. Being on the road can be hard work. Depending on the band’s budget level, the road crew may sleep on the floor of a shared hotel room, or sit in a crowded Ford Econoline or Chevrolet Express van for hours.

Tour conditions offer minimal privacy and maximum mess. “You wouldn’t believe how insanely messy a van can get after a 6-week tour of the country,” says Michael Lerner of Telekinesis.

David, a front-of-house sound engineer based in New York, also describes the dirty working conditions in many venues. “Consider how grimy some music venues look. The dusty mixing board in the back coated in spilled beer, the germs of hundreds of singers talking/spitting/shouting into the same microphones night after night, and the questionable odors of green rooms inhabited by people who spend a solid portion of their days packed into a van … this is your office. Good luck not getting sick.”

4. Roadies usually have good reasons for putting up with it all.

So why do roadies subject themselves to the long hours and less-than-glamorous conditions? Many say they love music so much that they can’t imagine working in any other field. “For as long as I can remember, I have always wanted to have a job in music,” tour manager and sound engineer William Pepple writes. Some roadies also get into it because they love traveling all over the world, seeing new cities, and meeting new people.

5. Maintaining relationships at home is a big challenge for roadies.

Being a roadie is a lifestyle rather than just a job. Because they travel so frequently for work, roadies often struggle to maintain relationships with loved ones. Technology such as FaceTime and Skype has made keeping up with family, friends, and significant others easier, but it can still be a challenge to find privacy to make phone calls. Roadies who travel on buses have a little more privacy and time to connect with loved ones back home, since bus tours often give them the freedom of waking up in the city where the band’s next show is, while road crew on van tours spend the majority of the daytime driving to the next show.

6. They probably have at least one horror story from the road.

Whether it’s an unscrupulous promoter cheating the band out of their earnings, a bus overheating, a van breaking down, or driving through dangerous winter storms, roadies probably have at least one horror story. Most awful promoters or venues, though, are usually due to simple misunderstandings. “Most bad days are due to either bad communication or a lack of understanding that most touring people just want simple comforts: a clean shower, clean towels, a safe place to put their stuff, laundry machines, and good food,” says Mahina Gannet, who’s worked as a tour manager and production coordinator for bands such as The Postal Service, Death Cab For Cutie, and Neko Case.

7. Good roadies are there to work, not just hang out with the band.

Achieving a balance between being professional and having fun is harder on tours because “you are working, living and traveling with your co-workers,” Gannet adds. “I’m there to get a job done, and when it’s done, I love to hang out. A lot of tour managers I’ve seen definitely can go to either extreme (some actually thinking they are a member of the band, some so distant the band can’t talk to them), but it’s like everything else in life. It’s about finding your own personal balance.”

This piece first ran in 2016 and was republished in 2019.

14 Secrets of McDonald's Employees

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

While there’s virtually no end to the number of fast food options for people seeking a quick meal, none have entered the public consciousness quite like McDonald’s. Originally a barbecue shop with a limited menu when it was founded by brothers Richard and Maurice McDonald in the 1940s, the Golden Arches have grown into a franchised behemoth with more than 36,000 locations worldwide.

Staffing those busy kitchens and registers are nearly 2 million McDonald's employees. To get a better idea of what many consider to be the most popular entry-level job in the nation—staff members on the floor make an average of $9 an hour—we asked several workers to share details of their experiences with errant ice cream machines, drive-through protocols, and special requests. Here’s what they had to say about life behind the counter.

1. McDonald's employees can't always deliver fast food all that fast.

While McDonald’s and other fast-service restaurants pride themselves on getting customers on their way, some menu items just don’t lend themselves to record service times. According to Bob, an assistant store manager at a McDonald’s in the Midwest, pies take an average of 10 to 12 minutes to prepare; grilled chicken, 10 minutes; and biscuits for Egg McMuffins, eight to 10 minutes. In the mood for something light, like a grilled chicken and salad? That will take a few minutes, too. Bob says salads are pre-made with lettuce but still need to have chicken and other ingredients added.

The labor-intensive nature of assembling ingredients is part of why the chain has more recently shied away from menu items with too many ingredients. “We are trained to go as fast down the line as we can, and if we have to stop to make something that has 10 ingredients, it tends to slow things down,” Bob tells Mental Floss. “Corporate has realized this and has taken many of these items off in recent years, [like] McWraps, Clubhouse, more recently the Smokehouse and mushroom and Swiss and moved to items that can go a lot quicker.”

2. McDonald's workers wish you’d stop asking for fries without salt.

A serving of McDonald's French fries is pictured
Joerg Koch, AFP/Getty Images

A common “trick” for customers seeking fresh fries is to ask for them without salt. The idea is that fries that have been under a heating lamp will already be salted and that the employee in the kitchen will need to put down a new batch in the fryer. This does work, but customers can also just ask for fresh fries. It’s less of a hassle and may even save employees some discomfort.

“People can ask for fresh fries and it's actually way easier to do fresh fries rather than no-salt fries,” Andy, an employee who’s worked at three different McDonald’s locations in the Midwest, tells Mental Floss. “For those, we have to pour the fries onto a tray from the fryer so they don't come in contact with salt. It can get awkward sometimes getting everything into position, especially if you have a lot of people working in close proximity and it's busy, so I've had some scalded hands a couple of times trying to get fries out in a timely way.”

3. McDonald's workers have to pay careful attention to the order of ingredients.

McDonald’s is pretty specific about how their burgers and other items are supposed to be assembled, with layers—meat, cheese, sauce—arranged in a specific order. If they mess it up, customers can notice. “In some cases it has a big impact,” Sam, a department manager and nine-year veteran of the restaurant in Canada, tells Mental Floss. “Like placing the cheese between the patties with a McDouble. If they don’t put the cheese between the patties, the cheese won’t melt.”

4. There’s a reason McDonald’s employees ask you to park at the drive-through.

A McDonald's customer pulls up to the drive-thru window
Tim Boyle, Getty Images

After ordering at the drive-through window, you may be slightly puzzled when a cashier asks you to pull into one of the designated parking spots. That’s because employees are measured on how quickly they process cars at the drive-through. If your order is taking a long time to prepare, they’ll take you out of the queue to keep the line moving. “My store has sensors in the drive-through that actually tell us exactly how long you are at each spot in the drive-through,” Bob says. “We get measured based on something we call OEPE. Order end, present end. [That measures] from the second that your tires move from the speaker until your back tires pass over the sensor on the present window. My store is expected to be under two minutes.” If an order will take longer than that, you'll be asked to park.

5. The McDonald's drive-through employees can hear everything going on in your car.

While the quality of the speakers at a drive-through window can vary, it’s best to assume employees inside the restaurant can hear everything happening in your car even before you place an order. “The speaker is activated by the metal in the car, so as soon as you drive up, the speaker turns on in our headset,” Andy says. “We can hear everything, and I do mean everything. Loud music, yelling at your kids to shut up, etc.”

6. The employees at McDonald’s like their regulars.

Customers eat inside of a McDonald's with an order of French fries in the foreground
Chris Hondros, Getty Images

With hot coffee, plenty of tables, Wi-Fi, and newspapers, McDonald’s can wind up being a popular hang-out for repeat customers. “[We have] a ton of regulars who come into my store,” Bob says. “I'd say at least 75 percent of my daily customers know us all by name and we know them all, too. It makes it nice and makes the service feel a lot more personal when a customer can walk into my location, and we can look them in the eye and say, ‘Hey Mark! Getting the usual today?’ and we've already started making his coffee exactly how he takes it.”

7. McDonald’s staff get prank calls.

Unless they’re trying to cater an event, customers usually don’t have any reason to phone a McDonald’s. When the phone rings, employees brace themselves. In addition to sometimes being asked a legitimate question like when the store closes, Sam says his store gets a lot of prank calls. “Sometimes it’s people asking about directions to Wendy’s,” he says. “A lot of inappropriate ones. Most are pretty lame.”

8. For a McDonald’s worker, the ice cream machine is like automated stress.

A McDonald's customer is handed an ice cream cone at the drive-thru window
iStock/jax10289

The internet is full of stories of frustrated McDonald’s customers who believe the chain’s ice cream machines are always inoperable. That’s not entirely true, but the machine does experience a lot of downtime. According to Bob, that’s because it’s always in need of maintenance. “The thing is, it is a very sensitive machine,” he says. “It's not made to be making 50 cones in a row, or 10 shakes at a time. It takes time for the mix to freeze to a proper consistency. It also requires a daily heat mode, [where] the whole machine heats up to about 130 degrees or so. The heat mode typically takes about four hours to complete, so you try to schedule it during the slowest time.” Stores also need to take the machine entirely apart every one to two weeks to clean it thoroughly.

Bob adds that the machine’s O-rings can crack or tear, rendering the unit inoperable. Seasoned workers can tell if a unit is faulty by the consistency of the shakes or ice cream coming out, and sometimes by the noises it makes.

9. McDonald's employees don't mind if you order a grilled cheese.

Contrary to rumor, there’s no “secret menu” at McDonald’s. But that doesn’t mean you can’t sometimes snag something not listed on the board. Andy says a lot of people order a grilled cheese sandwich. “I've made many a grilled cheese before,” he says. But it’s not without consequences. “Sometimes it can get a bit risky doing it because the bun toaster wasn't designed to make grilled cheeses so sometimes you get some burnt buns or cheese or the cheese sticks inside and it slows down the other buns from getting out on time so that causes more burnt buns.”

Another common request is for customers to ask for a McDouble dressed as a Big Mac, with added Big Mac sauce and shredded lettuce. “I think [it’s] a way more practical way to eat a Big Mac since there's less bun in the way, and it's also way cheaper even if you do get charged for Mac sauce.”

10. McDonald’s workers recommend always checking your order.

A McDonald's employee serves an order
Justin Sullivan, Getty Images

Nothing stings worse than the revelation that an employee has forgotten part of your food order. Contrary to popular belief, it’s not because the employees are being lazy or inattentive. According to Bob, it’s simply due to the volume of customers a typical location has to process in a given day. “We are human,” he says. “Mistakes do happen. We always feel terrible when they do but when we serve 1000-plus people a day, it's bound to happen.”

Bob recommends checking your bag before leaving the restaurant and not taking it personally if there’s an issue. “Be nice to us if you have a problem,” he says. “It's a huge difference between coming to us and saying, ‘Hey, I seem to be missing a fry from my bag,’ and ‘You bastards didn't give me my fries!’” If you want to check your bag at the drive-through, though, he recommends trying to pull ahead so cars behind you can move forward.

11. McDonald's employees don't recommend the grilled chicken.

If a menu item isn’t all that popular, it can wind up experiencing a low rate of turnover. Of all the food at McDonald’s, the most neglected might be the grilled chicken. Because it doesn't move quickly, workers find that it can turn unappetizing in a hurry. “That stuff has a supposed shelf life of 60 minutes in the heated cabinet, but it dries out so quickly that even if it's within an acceptable time frame, it looks like burnt rubber, and probably tastes like it, too,” Andy says.

12. Golden Arches employees aren’t crazy about Happy Meal collectors.

A McDonald's Happy Meal is pictured
David Morris, Getty Images

Happy Meals are boxed combos that come with a toy inside. Usually, it’s tied into some kind of movie promotion. That means both Happy Meal collectors and fans of a given entertainment property can swarm stores looking for the product. “The biggest pain involving the Happy Meals is the people who collect them,” Bob says. “I personally hate trying to dig through the toys looking for one specific one. We usually only have one to three toys on hand. It's especially a pain in the butt during big toys events such as the Avengers one we just had. There was like 26 different toys, and some customers get really mad when you don't have the one that they want.”

And no, employees don’t usually take home leftover toys. They’ve saved for future use as a substitute in case a location runs out of toys for their current promotion.

13. McDonald's employees can’t mess with Monopoly.

The McDonald’s Monopoly promotion has been a perennial success for the chain, with game pieces affixed to drink cups and fry containers. But if you think employees spend their spare time peeling the pieces off cups looking for prizes, think again. Following a widely-publicized scandal in 2000 that saw an employee of the company that printed the pieces intercepting them for his own gain, the chain has pretty strict rules about the promotion. “Monopoly pieces and things like them get sent back to corporate,” Bob says. “We aren't allowed to touch them, open them, or redeem them as employees.”

14. One McDonald's worker admits there have been sign mishaps.

A McDonald's sign is pictured
Tim Boyle, Getty Images

Many McDonald’s locations sport signs under the arches advertising specials or promotions. Some are analog, with letters that need to be mounted and replaced. Others have LED screens. Either way, there can be mistakes. “I've never seen anyone mess around with the letters,” Andy says. “But I do remember one time we were serving the Angus Burgers and the ‘G’ fell off of the word ‘Angus.’ Good times.”

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