11 Secrets of Volcanologists

United Nations Photo, Flickr // CC BY-NC-ND 2.0. Image cropped.
United Nations Photo, Flickr // CC BY-NC-ND 2.0. Image cropped.

Around the world, over 600 million people live near one of 1500 active terrestrial volcanoes. Who's keeping them safe from potential future eruptions? The women and men who study these gas-and-ash-and-lava belching windows into the center of the earth: volcanologists.

You might not be sure what volcanologists do or why they matter—especially if you live thousands of miles away from one of these fiery mountains. So, Mental Floss went searching for answers from four volcanologists working in various capacities around the country, who shared their experiences in the field, under the ocean, and gazing far out into space.

1. THEY STUDY EVERYTHING FROM MAGMA COMPOSITION TO VOLCANIC GASSES AND BEYOND.

A volcanologist takes gas emission measurements during an assessment mission inside the crater at Mount Nyamulagira
United Nations Photo, Flickr // CC BY-NC-ND 2.0

"When I tell people what I do, 95 percent of the time they ask, 'What is that?'" says Arianna Soldati of the University of Missouri, who researches lava flows.

Volcanology is the study of how volcanoes form, what they're made of, and what they eject, among other areas of research. Many volcanologists have degrees in geology; some, like Soldati, are physical geologists, collecting samples on site and then analyzing them to figure out their composition. Others are geophysicists who study tectonic plates and their role in volcanic eruptions and earthquakes. Geochemists and petrologists study volcanic gasses and minerals, and geodesists look at deformations on and around volcanoes to figure out if magma is pooling up underneath them. All these disparate disciplines work together, Soldati says, to "understand how the planet works, so we can understand how eruptions work."

2. THEY WORK WITH OTHER VOLCANOLOGISTS AROUND THE GLOBE IN THE NAME OF SAFETY.

Jacob Lowenstern is Chief of the Volcano Disaster Assistance Program at the United States Geological Survey (USGS), a government agency that monitors our country's 169 active land volcanoes, largely via observatories in Hawaii, Alaska, Washington, and Oregon. But it also offers assistance and training to volcanologists in other countries because, as Lowenstern points out, an active volcano system respects no human borders. The program helps keep people and animals safe from the destruction wrought by lava flows, mudslides, and gas: When eruptions happen, localities issue alerts based on data from USGS.

Underwater volcanoes can create shipping hazards, like floating chunks of pumice, but a land-based volcano can create serious chaos worldwide. When Iceland's Eyjafjallajökull erupted in 2010, its miles-high ash cloud grounded aircraft to and from Europe and Britain for about a week. "We didn't even know what concentration of ash it was safe to fly through, because no one had studied it before," Soldati says. (They do know now, although the answer depends on how long the aircraft is aloft [PDF]). Back when Tambora erupted in Indonesia in 1815, it kicked off the Year Without a Summer, as ash circled the globe and blocked out the Sun, resulting in crop failures, famine, and a total of 100,000 human deaths. "At some point, something truly global [like that] is going to happen again," Lowenstern says. Volcanologists aim to be prepared.

3. SOME OF THEM WORK UNDERWATER ...

An estimated 80 percent of eruptions happen beneath the oceans' waves. It hasn't been easy for volcanologists to research them—for starters, there was no comprehensive map of the ocean floor until just a few years ago. And not being able to see a volcano that's 3000 feet underwater makes observation … challenging. Historically, scientists mostly monitored underwater volcano activity using fickle, battery-operated equipment installed on the seafloor, which could only store (rather than transmit) data. The first complete footage of an underwater eruption wasn't captured till 2009.

William Wilcock says technology has finally caught up to the thirst for information. He studies the Pacific Ocean's Axial Seamount—the most active volcano in the Northeast Pacific—via the Cabled Array ocean observatory, 550 miles of fiber-optic cable equipped with sensors that allow scientists to to monitor the Juan de Fuca ridge off of Oregon's coast. Using the array, they can monitor the chemicals and temperature in the water column, measure the volcano's magma chamber, and keep tabs on earthquakes, which could signify an eruption.

The array sends underwater volcanologists data in real time—fast enough that they can sometimes deploy autonomous vehicles for a closer look at eruptions as they happen. In April 2015, the project's team was able to witness an entire eruption of Axial Seamount from start to finish, leading to “the most detailed observations ever made” of an undersea volcano, as Wilcock told The Washington Post. The data they gleaned helped them understand how the seamount's caldera falls during eruptions and then reinflates with gases and magma before reaching a particular threshold, at which it erupts. Understanding how that inflation works is important for land volcanoes too, which is part of why data from the array is posted on the internet for scientists around the world to use.

4. ... AND SOME STUDY VOLCANOES IN SPACE.

The cloud-covered Mayon volcano spews ash as it erupts near the Philippines
ROMEO GACAD/AFP/Getty Images

The only scientist NASA sent to the moon was geologist Harrison “Jack” Schmitt, who flew on Apollo 17. (All of the other astronauts were military men-turned-NASA test pilots.) Schmitt—who was actually allergic to regolith, a.k.a. moon dust—helped prove that the moon was once volcanically active. This fact makes NASA's Alex Sehlke incredibly proud—and envious. He's a volcanologist who conducts research in Idaho's Craters of the Moon National Monument in preparation for the agency's planned return there in a few years. Craters of the Moon is geologically similar to our actual moon, in part because it was formed by lava erupting from the middle of the continent, not a juncture where two plates meet; moon volcanos were likely formed in a similar fashion, since the moon is covered, basically, by a single giant plate.

Volcanologists like Sehlke usually play supporting roles in space exploration. They test equipment and speculate about how, say, Craters of the Moon's lava tubes are like those under the surface of the actual moon and might make for a good base of operations. "Imagine looking at the surface of the moon [from Earth] when you're planning a mission and saying, ‘Hmm, looks alright,'" Sehlke says. "But there are questions we need to answer before we go—maybe the terrain is treacherous."

They may also offer guidance from mission control to astronauts (often about areas that look like they might be interesting to explore), and analyze data from probes—like the first images of an ice volcano erupting on Saturn's moon Enceladus, captured by the Cassini spacecraft in 2005.

5. SOME OF THEM ARE LOOKING FOR THE BEGINNINGS OF LIFE.

Sulfide chimneys at the Urashima vent site in the Pacific
NOAA Ocean Exploration & Research, Flickr // CC BY-SA 2.0

Hydrothermal vents—openings in the seafloor where water enters, becomes heated, then spurts back out—support a lot of weird microbes that Wilcock says may be similar to the first organisms that ever existed on our planet. Studying them and the conditions that created them may help us understand how to look for life on other planets and moons—one of NASA's primary objectives. But Sehlke and others are also looking for life by scanning data from probes exploring our solar system: "Wherever volcanoes sit, on Enceladus or elsewhere, there is heat or fluids that maybe provide the necessary environment for microorganisms like the ones we know on Earth," Sehlke says. Volcanoes like these "give us the highest chance of finding life" out in space.

6. THEY ALSO WANT TO UNDERSTAND HOW TO SUSTAIN THE LIFE WE ALREADY HAVE.

While volcanoes created Earth's original atmosphere by emitting the carbon dioxide and nitrogen necessary for life, other volcanic gasses, like sulfur dioxide, increase the ability of our current atmosphere to retain heat [PDF]. "Learning how these things balance out is hugely important to understanding our future" on the planet, Soldati says. That's why new studies are looking at the links between volcanic activity and climate change, and how they may exacerbate each other.

Some volcanologists are particularly concerned about Iceland, where melting ice caps may be releasing pressure on magma chambers, contributing to more—and more explosive—volcanic eruptions in the future. The effect of the reduced pressure is similar to how “the cork of a champagne bottle flies into the air when it has loosened sufficiently,” geophysicist Magnus Guðmundsson told Hakai magazine. Another new study urged those making models of our climate future to include volcanic eruptions as a variable, which they find are under-sampled in such models but can have big effects on temperatures, sea levels, global radiation, and ocean circulation, among other key elements of the climate.

7. THEY GET TO USE A LOT OF COOL EQUIPMENT ...

A volcanologist examines seismic charts
Ulet Ifansasti, Getty Images

Volcanologists use a lot of very high-tech equipment in their line of work. Seismometers measure earthquakes on volcanic slopes. Infrared cameras measure the heat of lava flows. Correlation spectrometers measure the amount of sulfur dioxide in the air, which is released when magma is rising to the surface (and so can signal when a volcano might be ready to erupt). Tiltmeters measure, literally, the tilt of the land around a volcano. If instruments like these, having been mounted on a volcano, fall apart during an eruption, "we sometimes use helicopter drops to put new equipment on the ground," Lowenstern says. More and more, though, volcanologists monitoring land volcanoes rely on equipment mounted on aerial or space-based unmanned craft, "so we don't put people in harm's way." This includes technology called InSAR (Interferometric Synthetic Aperture Radar), which, from a satellite in space, can measure a volcano stretching and contracting. That helps scientists keep tabs on just what the magma inside a volcano is doing—and whether it's about to come up.

8. ... BUT ONE OF A VOLCANOLOGIST'S MOST IMPORTANT TOOLS IS A ROCK HAMMER.

Out in the field, Soldati says, her most important tools are her notebook, for jotting observations, and her steel rock hammer, which she uses both to chip away at rock and to gather samples of molten lava. To grab a sample, she swings into the lava with the pointed end of the hammer, then drops the molten material—which is around 2000°F—into a pail of water; quickly cooling the lava in this way turns it to glass (slow cool it, and it becomes rock), which she transports back to the lab.

Once there, Soldati relies on machines like a concentric cylinder viscometer, which melts lava samples so she can measure their viscosity—which tells her how explosive a volcano's eruptions are. Less viscous lava trickles out of a volcano, while more viscous, and hence more explosive, lava can blow out the whole side of a mountain, sending burning lava, rocks, and other debris flying.

9. IT DOESN'T LOOK LIKE THE MOVIES.

Volcanologist suit

One thing field volcanologists almost never use: those clichéd silver flame-proof proximity suits. "They're heavy, and since you usually have to walk hours to get to your field site, no one wants to carry all that weight," Soldati says. Besides, "heat is almost never the hazard that matters in the situations in which we work," writes Aaron Curtis, a volcanologist working at NASA's Jet Propulsion Laboratory. (You have a greater chance of "being hit by ballistics, or getting gassed," he notes.) "The reason you see those suits so often is that they look really cool on TV."

So what do they wear? Jessica Ball, a Postdoctoral Fellow at the U.S. Geological Survey, writes that "sturdy boots, hard hats, work gloves, rip-resistant clothing with long sleeves, and sunglasses or safety goggles are pretty standard, and I will add a gas mask if I’m going to be in an area with lots of fumes. Also, sunscreen is always important, because I’m often out in the sun all day."

10. SOME OF THEIR WORK IS DANGEROUS IN UNEXPECTED WAYS.

Lava and flying debris aren’t the only hazards during fieldwork. Tina Neal, a volcanologist with the USGS, has reported that she’s had several encounters with bears while working at Ukinrek Maars in Alaska. She also says, "I think the aircraft work of volcanologists is as dangerous if not more so than the active volcanoes we visit and study." Geologist Christina Heliker has described the most fearful moments during her time on staff at the Hawaiian Volcano Observatory as being those that involved flying in a helicopter over continuously active Pu`u `O`o. Once, while trying to return to camp after mapping lava flows, “It was almost dark, and we were sandwiched between an incandescent field of `a`a [lava] and this thick layer of clouds that were glowing orange from the reflected light of the lava,” she told an interviewer. “I was plenty relieved when the pilot decided to give it up and fly out to somewhere else.”

11. THEY WANT YOU TO KNOW: VOLCANOES AREN'T ALL BAD.

Volcanologists aren't drawn to their work only because of the destructive power of their research subjects. "[Volcanoes] also have a positive impact on our life," Soldati says. She points out that volcanoes fertilize the soil—some of the most productive crops on our planet are grown in mineral-rich volcanic ash. They also create new land; the Hawaiian volcano Kilauea has added 500 acres to the Big Island since 1983. So don't say volcanoes never give back.

10 Secrets of Brewmasters

Being a brewmaster is about more than just sampling beer and coming up with new recipes. Maintenance and sanitation also play a huge role in the job.
Being a brewmaster is about more than just sampling beer and coming up with new recipes. Maintenance and sanitation also play a huge role in the job.
Stone Brewing

With roughly 7500 craft beer breweries in the United States—a number that continues to grow—it’s clear consumers like their ales and lagers. And as more of these breweries pop up in towns and cities every month, it’s up to brewmasters to constantly produce new beers to satisfy demanding (and evolving) palates, maintain a sterile workspace, and properly operate all the complex machinery that pumps out your favorite IPA. To find out what goes into owning and operating a brewery, Mental Floss spoke with a number of brewmasters about what their days entail. Here’s what they had to say about taste tests, oyster beer, and getting doused in hop sludge.

1. A lot of brewmasters started out as home brewers.

Stone Brewery equipment.
A brew kettle from Stone's Richmond, Virginia, location.
Stone Brewing

While brewmasters sometimes attend college to study chemistry or even specific brewing courses, a fair number get their start in their own homes. “When I started, I would say about 50 percent [were home brewers],” Tom Kehoe, co-owner of Yards Brewing Company in Philadelphia, Pennsylvania, says. This was back when there were only around 649 breweries in the country, according to Kehoe. That number has only grown with time, and now he says as many as 90 percent of current brewers experimented with home brewing before moving on to larger productions.

While home brewing can be a good start, Kehoe says that there’s a limit to how much you can learn in a garage setting. “The basic knowledge of how beer is made is exactly the same. However, good brewing practices need to be learned on site. The environment working in a brewery is a lot different than brewing at home.”

One example? Size. According to Jeremy Moynier, brewmaster of Stone Brewing in San Diego, California, people are surprised when they see the scale of some brewing operations. "A home brewer is used to making a few gallons," Moynier says. "We could be making a 250-barrel batch [at Stone]. Each barrel is 30 gallons."

2. Brewmasters use sound almost as much as taste to evaluate the brewing process.

Brewing equipment from Yards Brewing.
This is just a sample of the brewing equipment employed by Yards.
Yards Brewing

Breweries come in all shapes and sizes, but all of them implement a lot of machinery, stainless steel vats, pumps, and bottling lines to concoct their brews. It becomes a symphony of sorts, according Moynier. And if one instrument sounds off, he can tell.

"You use all of your senses, from taste to sound," he tells Mental Floss. "Breweries are noisy, and there are sounds you get attuned to. If something sounds wrong, you know there’s a problem somewhere. Your senses being in tune are important."

Once, Moynier heard an unusual squeaking noise in the factory. He discovered that the tank that held the crushed malt was backed up, which would eventually ruin the conveyor belts if no one noticed in time. Thankfully, Moynier picked up on that change in noise, and the problem was corrected before the machine required a more expensive repair.

3. Brewmasters are always trying novel flavors. Even oysters.

There’s no shortage of creativity among brewmasters, with breweries constantly experimenting with different flavor profiles, from tea to chocolate to fruit. "There are so many different styles, flavor, and aroma profiles you can hit," Moynier says. "We’re constantly learning about new ingredients.” One that impressed Moynier recently was an oyster stout, a style that was originally billed as a beer that simply paired well with oysters more than a century ago, but has since evolved to include actual oyster meat and stock in modern recipes. This one came from Liberty Station, one of Stone Brewing’s locations in San Diego. "It was pretty fascinating," he says. "They got a real briny, oyster thing going."

4. Sanitation is one of the most important parts of being a brewmaster.

A picture of Stone Brewing's beer equipment.
Stone's barrels hold 30 gallons of beer.
Stone Brewing

The stereotype of brewmasters sipping beer all day and hovering over batches is slightly misguided. According to John Trogner, co-owner with brother Chris of Tröegs Independent Brewing in Hershey, Pennsylvania, most of the job is making sure beer is made in clean conditions. “People usually think you’re sitting around all day dreaming up recipes and tasting beer,” Trogner says. "That’s a very small component. Physical cleaning is probably 80 percent of it. Sanitation is paramount. It’s like a chef keeping a kitchen clean. Workers spend most of their time scrubbing."

Just because the breweries are kept clean doesn't mean the brewmasters are quite as lucky. Depending on the valve and your luck that day, that could sometimes mean an unintentional beer shower for workers. "I’ve taken baths in yeast and beer sludge," Trogner says of his early days, explaining it's a hazard you face when you're opening the valves on the brew tanks.

5. Brewmasters know they're expected to bring beer to most gatherings.

A look at the Tröegs brewery.
Foeders are large wooden vats that age a beer to create a unique flavor profile. It's part of Tröegs's Splinter Cellar, and each foeder was custom made and shipped to the brewery.
Tröegs Independent Brewing

Like any other profession, brewmasters can sometimes be greeted with an expectation that their services and goods are free for friends and relatives to enjoy at gatherings and family events. "If it’s appropriate to bring beer, I will," Kehoe says. "And sometimes when it is not so appropriate. I have brought beer to a business networking breakfast and somehow it turned out to be a great icebreaker. I find that people are disappointed if I don’t have at least some beer at the ready."

6. The job can make you critical of other beers and even food.

Working to perfect beers all day can have an effect on how brewmasters regard other beer options. "I still love beer, but it changes the way you approach it," Moynier says. "You pick out a flaw, and it will bother you. It might ruin your enjoyment. But if you find a beer you really like, it can also make it more enjoyable."

A brewmaster doesn’t just develop a sense of what makes for a good beer; they’re also constantly thinking about what type of food pairs well with certain beers. "It definitely affects the way you taste things," Moynier says. "It’s made me a pickier eater. You’ll think about how food will pair with beer sometimes, where you wouldn’t necessarily think about that before. It made me appreciate how things go together."

7. Brewmasters know names and logos can make or break a beer.

Tröegs Independent Brewing Mad Elf beer is pictured
Tröegs's Mad Elf is one of the most recognizable beers around the holidays.
Tröegs Independent Brewing

With so many beer options, it’s imperative for brewmasters to use marketing as a way of setting up a consumer’s palate before they sample anything. For Tröegs's Haze Charmer, which offers pineapple and grapefruit notes, the brewery went to great lengths to describe how the "haze" of the recipe carries hop oil into the mouth.

"Haze Charmer emerges from a soft, swirling cloud of oats and unmalted wheat. Vigorous dry-hopping adds a second phase of haze, propping up the oils of Citrus and El Dorado," the website description of the beer reads.

"The name is a critical component," Trogner says. "Consumers are getting to know it before they try it."

The right—or wrong—name and design can make all the difference. Trogner promoted a cherry, honey, and chocolate ale around the holidays and called it Mad Elf, with bottles and packaging decked out in cartoon images of a tipsy elf enjoying one too many. It's become a perennial hit.

"It’s a celebration of the holidays," Trogner says. "Mad Elf is kind of part of social webbing, which is nice to hear. Grandmothers come in and buy five or six cases for family coming over for the holidays."

Similar beers with different branding didn't fare as well. "We’ve done beers like Mad Elf out of season and it didn’t have near the fervor or excitement," he says.

8. A brewmaster associates a beer’s personality with color.

Yards Pale Ale is pictured.
Yards's Philadelphia Pale Ale is lighter in color and far more citrusy than an amber lager.
Yards Brewing

According to Kehoe, light and dark beers each give off a distinctive personality trait depending on their color, which comes from the grains used. "To me, the color of the beer is the mood of the beer," he says. "Light color is fluid and exciting; darker [is] slower and more filling and relaxing." Amber is more middle-of-the-road and more versatile. "[It] can be whatever personality that you want to project in the moment."

9. Smells are a big inspiration for new beers.

Don’t think brewmasters develop recipes based just on tasting other beers; it’s more of a multi-sensory experience. Trogner says that most beer ideas come from everyday life. “We’re not sitting around and looking at other types of beer,” he says. “It’s more about an experience, like having an amazing dish at a restaurant. Or you might be hiking and smell something floral in the air, like pine.”

10. Yes, brewmasters sometimes drink early in the morning.

While downing beer is probably not as common an occurrence as you might think, brewmasters are still expected to sample their wares before it goes out for distribution. According to Moynier, those executive samples can happen at odd times of the day depending on schedules.

"Tastings can happen at six in the morning," he says. "We also have structured tasting and daily taste panels to approve beer about to be packaged. Three times a week we have a brewmaster taste panel where we focus on new beers we’re trying out for release or changes to recipes. There’s an executive panel once a month with [Stone's founders Greg Koch and Steve Wagner]."

Or, as Kehoe puts it, “I don’t drink all day, but I do drink every day.”

14 Secrets of TSA Agents

Being a TSA agent means plenty of job stress.
Being a TSA agent means plenty of job stress.
Joe Raedle/Getty Images

Last year, more than 964 million people boarded airplanes departing or arriving within the United States. Barring any special security clearance, virtually all of them were filtered through the Transportation Security Administration (TSA), a federally operated branch charged with screening passengers to ensure they’re complying with the rules of safe air travel.

Some travelers believe the TSA’s policies are burdensome and ineffectual; others acknowledge that individual employees are doing their best to conform to a frequently confusing, ever-changing set of procedures. We asked some former TSA officers about their experiences, and here’s what they had to say about life in blue gloves.

1. CATS ARE THE REAL TERRORISTS.

A cat escaping from its carrier.
"Cats are a nightmare."
Lightspruch/iStock via Getty Images

According to Jason Harrington, who spent six years at O’Hare Airport as a Transportation Security Officer (TSO), rogue felines have created more havoc and confusion than any suspected criminal. “Cats are a nightmare,” he says. “They don’t want to come out of their carriers, they scratch and claw, and they don’t come when you call them.” A cat that’s made a break for it and who hasn’t been patted down to check for weapons is technically a security breach, which a TSA supervisor could use as justifiable cause to shut down an entire terminal.

Dogs, however, are no problem. “A pat down on a dog amounts to going over and petting them,” Harrington says. “That’s actually pleasant.”

2. THEY HAVE CODE WORDS FOR ATTRACTIVE (AND ANNOYING) PASSENGERS.

Because TSOs are usually in close proximity to passengers, some checkpoints develop a vocabulary of code words that allows them to speak freely without offending anyone. “Code talk for attractive females was the most common,” Harrington says. An employee might say “hotel papa” to alert others to an appealing traveler heading their way—the “h” is for “hot.” Others might assign a code number, like 39, and call it out. Harrington was also informed by a supervisor that he could signal for a prolonged screening for an annoying passenger if Harrington told him that the traveler was “very nice.”

3. FANCY HAIRDOS ARE A SECURITY RISK.

Any passenger coming through with an elaborate hairdo—either carefully braided hair or the kind of up-do found on women headed for a wedding—means additional inspection will be required, because piled-up hair can conceivably conceal a weapon.

“Just about anything can set off an anomaly in the head area, from braids to a scrunchie to a barrette to a bad hair day,” Harrington says. “And those body scanners are especially fussy when it comes to the head, giving false positives there more than any other area.”

4. THEY LIKE YOU BETTER WHEN YOU’RE EXHAUSTED.

A customer sleeping in the airport.
A tired customer is a pleasant customer.
AlexBrylov/iStock via Getty Images

“Tina”—a former TSO in the northeast who prefers not to use her real name—says that travelers taking evening flights are typically more cooperative than morning passengers. “People are actually much nastier when they’re flying out in the morning,” she says. “The really late-night travelers are the best ones to be around.” (Also on Tina’s naughty list: business travelers. “They’re generally meaner.”)

5. THEY SOMETIMES LIE ABOUT WHERE THEY WORK.

Because public criticism of the TSA is so pervasive, Harrington has found that many employees stretch the truth about where they work when asked. “If I had to admit it, I’d say I was working for the Department of Homeland Security,” he says. “When I made mention of that on Facebook, I got a ton of officers who said they did the same thing.”

6. CHEESE CAN LOOK JUST LIKE A BOMB.

Airport X-ray screening.
The foods in your bag can really confuse agents during an x-ray screening.
EvgeniyShkolenko/iStock via Getty Images

That giant wheel of cheese you’re bringing back from the holidays? It’s going to cause a lot of agitation among employees monitoring the x-ray machine. “A block of cheese is indistinguishable from C4,” Harrington says. “There is no difference on the screen. Meats, too. All organic products look orange on the display and similar to explosives.”

7. YOUR GENDER CAN CONFUSE THEM.

When a passenger enters a full-body scanner, the device operator hits a button to tell the unit whether it’s a he or she. It makes a difference, since a female passenger’s anatomy would raise a red flag when the machine expects to see male-only parts, and vice versa. If a person's gender isn’t easily ascertained on sight and a TSO guesses, a pair of breasts could initiate a delay. “The machines detect things under clothes, and if it doesn’t match what’s been pressed, it means a pat down,” Harrington says.

8. THEY DON’T DO THE SAME THING ALL DAY.

TSOs typically get assigned to different stations (ticket taker, x-ray operator, shouting-at-you-to-take-your-shoes-off officer) at the security checkpoint, and never for very long: 30 minutes is typically the limit before a new officer is brought in. According to Tina, the revolving schedule is to avoid employee error. “After 30 minutes, you may begin to miss things,” she says.

9. OPTING OUT GETS THEM ANNOYED.

Harrington’s security checkpoint had a code word for passengers who “opted out,” or refused to submit to the full-body scanners—they were “tulips,” and they proved to be an annoyance.

“It slows down the whole operation and a lot of guys would hate it,” he says. “Now that it’s millimeter [radio] waves and people still opt out, they get annoyed, thinking the passenger doesn’t even know what they’re opting out of.”

10. THEY’RE WRITING ON YOUR TICKET FOR TWO REASONS.

A TSA agent looking at a traveller's documents
No, TSA agents don't love it when you opt out of their full-body scans.
John Moore/Getty Images

Policies can vary by airport, but generally, security officers sitting up front and checking tickets are looking for irregularities in your identification: If something causes them to be suspicious, they’ll write something on your ticket that would prompt a more thorough inspection. “They’ll also write their badge number and initials,” Tina says, “so the airline knows they’ve been through security when they board.”

11. “CREDIBLE THREATS” STRESS THEM OUT.

According to Tina, turnover rates for TSOs can be high, and that’s due in large part to the perpetual stress of preparing for a hazardous situation. “In 10 months’ time, we went through active shooter training three times,” she says. “Another time, we were told there was a credible threat against the airport and not to wear our uniforms to or from work.”

12. THEY HATE WHEN YOU ASK THEM TO CHANGE GLOVES.

"The most common complaint [from TSOs] is when passengers ask them to change their gloves before a pat down," Harrington says, "because we change them all the time. We might have changed them just before getting to someone and passengers will still insist they use new ones in front of their face."

13. IT’S REALLY HARD TO GET FIRED.

TSOs undergo regular training and performance reviews where they're expected to simulate a screening in a private room for supervisors. After two years, the probationary period is over, and employees are generally set. “They’d call it being a ‘made’ man or woman,” Harrington says, referring to the mafia term for acceptance. “It’s really hard to get fired at that point. The only way to lose your job would be to commit a crime.”

14. THEY DON’T GET AIRPORT PERKS.

As federal employees, TSOs don’t enjoy any perks from airlines: Accepting a gift could be cause for termination, according to Tina. “But there’s a loophole,” she says. “If you’re friends with a pilot or have a personal relationship with an airline employee, you can accept it.”

A version of this story originally ran in 2016.

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