18 Secrets of UPS Drivers

Kevork Djansezian/Getty Images
Kevork Djansezian/Getty Images

You may have a good relationship with your UPS driver, but how much do you really know about his or her job? The brown-clad United Parcel Service workers deliver more than 15 million packages a day to more than 220 countries and territories around the world; they even deliver to the North Pole. But what’s it really like to be a UPS driver? Here are some little-known facts from drivers who did their time.

1. They’re always being watched.

UPS knows time is money, and it is obsessed with using data to increase productivity. Jack Levis, UPS's director of process management, told NPR that “one minute per driver per day over the course of a year adds up to $14.5 million,” and “one minute of idle per driver per day is worth $500,000 of fuel at the end of the year.” The hand-held computer drivers carry around, called a DIAD (short for Delivery Information Acquisition Device), tracks their every move. Ever wondered why your UPS man can’t stick around to hear your life story? He probably has between 150 and 200 stops to make before the end of the day, and he’s being timed. “You’re trained to have a sense of urgency,” says Wendy Widmann, who drove for 14 years. “Be polite, but you gotta go.” Sensors inside the truck monitor everything from whether the driver’s seat belt is buckled to how hard they’re braking, and if the truck’s doors are open or closed. All this data is compiled for UPS analysts who use it to come up with time-saving tactics.

2. They go to bootcamp.

All drivers must attend and graduate from a specialized training class called “Integrad,” which teaches them everything they need to know out in the field. They learn how to handle heavy boxes, which are filled with cinder blocks to simulate real packages. They’re taught how to start the truck with one hand while buckling up with the other to save time. And the “slip and fall simulator” teaches them to walk safely in slick conditions. There’s even a miniature delivery route complete with tiny houses “where they will drive in their truck and make simulated deliveries at houses,” says UPS representative Dan Cardillo.

3. Driving in reverse is discouraged.

Except for backing into a loading dock, “we generally will tell them the first rule of backing up is to avoid it,” Cardillo says. The way UPS sees it, backing up increases the likelihood that a driver will unintentionally bump into something (or someone). UPS driver Bill Earle told NPR that he rarely goes a single day without being told he’s backing up too often or too quickly.

4. Good drivers get rewarded…

...with gifts from a catalog. When a driver goes five years without an accident, they get to choose an item from retail stores’ catalogs, including Michael C. Fina. “The more years of safe driving you had, the better the gifts got,” says Kevin Dyer, a former driver who spent 38 years behind the wheel. “One of the first few years I got a highway safety kit. It had everything in there: flares, booster cables, flashlight, tape, you name it. I got a set of golf clubs one year. I wore them out.” One “avoidable” accident bumps you back to zero. “I went seven years and then I backed into a small tree,” says Widmann. “Then I had to start from the beginning again. I was just getting to the good gifts like bikes and gas grills.”

5. Great drivers get a bomber jacket.

A driver who goes 25 years without an accident is inducted into the UPS “Circle of Honor” and receives a special patch and a bomber jacket.

6. The trucks are “big brown microwaves.”

They don’t have air conditioning, so drivers run their routes with the doors open to stay cool. “It is cold in winter and hot in the summer,” Widmann says. “It was wonderful to have 50 and 60 degree days.”

7. Oh, and they’re not trucks.

A UPS worker delivers packages
Scott Olson/Getty Images

At UPS, they’re referred to exclusively as “package cars.”

8. They have to supply their own music.

UPS “package cars” don’t come with radios, so if you want to listen to music, you have to pack your own player.

9. Dog bites are part of the job.

“Most UPS drivers are attacked by dogs,” says one former New Orleans-based UPS driver. “What you do is jump on the hood of the nearest vehicle and don’t move. There were some drivers that sat on the hood of a car for an hour or more.” Of course, UPS doesn’t train its drivers to jump on top of cars to avoid dogs, but it does tell them to shout “UPS!” before entering the property so dogs won’t be caught off guard. Their handheld devices can also keep track of houses that might have dangerous dogs on the property and warn drivers ahead of time. “We wanna protect our drivers,” Cardillo says.

10. They wish you’d meet them halfway.

Want to make your UPS driver’s job easier? In a Reddit thread, one driver said, “if you see them pulling up and you aren't in the middle of something, meet them half way, or walk up to their truck.” Every extra step adds a little bit of time to their day. “If 10 of my 150 stops do that in a day I would get home 10-15 minutes earlier and actually get to spend time with my family.”

11. Facial hair is frowned upon.

You’ll probably never see a UPS driver with a beard. Mustaches are permitted, but can’t grow below the corners of the mouth. And men's hair mustn’t touch the top of the collar.

12. They make good money.

On average, drivers today are paid $30 an hour, according to Glassdoor. That’s double the amount they made in the mid '90s, according to NPR and the head of the Teamsters union, which represents UPS. At the end of his 38-year tenure, Dyer says he was making more than $75,000 a year.

13. And they get decent tips.

Some drivers get cash, especially around the holidays. Wayne Turner, a former driver in California was once greeted at the door by a butler who gave him and his partner each $50. “It was the strangest thing, but we made an extra $50 that day.” But more frequently, drivers get non-monetary tips like wine and food. Occasionally, they’ll get random (but valuable!) stuff: “I had a place that made permanent air filters that you can rinse out,” Turner says. “They gave me those any time I needed one. Those were selling at the time for $65 or $75. A construction company gave me a piece of 16-foot wood that would have cost hundreds of dollars.”

14. Seniority means better routes.

ups truck drives down the street
iStock

More tenured drivers get the privilege of bidding for the routes they want. The best routes, employees say, cover lots of ground but have few stops. So rural routes are often run by employees who have done their time.

15. They don't turn left.

By obsessively tracking its drivers (see #1), UPS found that "a significant cause of idling time resulted from drivers making left turns, essentially going against the flow of traffic," according to Elizabeth Rasberry, a former UPS public relations manager. Drivers are instead encouraged to drive in right-hand loops to get to their destination.

Today, many of the routes are designed to avoid left turns, and UPS says the policy has saved 100 million gallons of gas and reduced carbon emissions by 100,000 metric tons since 2004. The habit sticks with drivers long after they've handed in the keys to their big brown truck. Dyer says, "Even today I’ll sit in traffic and I’ll kind of talk to the car in front of me and say, 'Turn right to go left!'"

16. They’re judging you.

“UPS drivers see a lot,” one former driver says. And they’re not just talking about making judgments based on packages. UPS drivers can discern a lot about your life through a cracked door. “We make instant judgments about you. We see if you have a maid. We know what kind of food you’re cooking, or if you have a dog. We know if you have orgies at your house. We can tell when someone’s getting a divorce.”

17. Yes, people try to seduce them.

“There will always be someone on your route who is interested in pursuing a sexual relationship with you,” a former driver says. “The male drivers have stories about women who come to the door dressed in a negligee, and the women experience the same with the opposite sex. It happened to me twice.”

18. They deliver some odd things.

A few notable deliveries: In 1987, UPS delivered an iceberg chunk roughly the size of a fridge to a children’s museum in Venezuela. In 2007, two whales were shipped from Taiwan to Atlanta. And in 2008, a group of 2,200-year-old Chinese terracotta warriors and horses were shipped via UPS to four American museums for exhibition.

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10 of the Most Popular Portable Bluetooth Speakers on Amazon

Altech/Bose/JBL/Amazon
Altech/Bose/JBL/Amazon

As convenient as smartphones and tablets are, they don’t necessarily offer the best sound quality. But a well-built portable speaker can fill that need. And whether you’re looking for a speaker to use in the shower or a device to take on a long camping trip, these bestselling models from Amazon have you covered.

1. OontZ Angle 3 Bluetooth Portable Speaker; $26-$30 (4.4 stars)

Oontz portable bluetooth speaker
Cambridge Soundworks/Amazon

Of the 57,000-plus reviews that users have left for this speaker on Amazon, 72 percent of them are five stars. So it should come as no surprise that this is currently the best-selling portable Bluetooth speaker on the site. It comes in eight different colors and can play for up to 14 hours straight after a full charge. Plus, it’s splash proof, making it a perfect speaker for the shower, beach, or pool.

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2. JBL Charge 3 Waterproof Portable Bluetooth Speaker; $110 (4.6 stars)

JBL portable bluetooth speaker
JBL/Amazon

This nifty speaker can connect with up to three devices at one time, so you and your friends can take turns sharing your favorite music. Its built-in battery can play music for up to 20 hours, and it can even charge smartphones and tablets via USB.

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3. Anker Soundcore Bluetooth Speaker; $25-$28 (4.6 stars)

Anker portable bluetooth speaker
Anker/Amazon

This speaker boasts 24-hour battery life and a strong Bluetooth connection within a 66-foot radius. It also comes with a built-in microphone so you can easily take calls over speakerphone.

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4. Bose SoundLink Color Bluetooth Speaker; $129 (4.4 stars)

Bose portable bluetooth speaker
Bose/Amazon

Bose is well-known for building user-friendly products that offer excellent sound quality. This portable speaker lets you connect to the Bose app, which makes it easier to switch between devices and personalize your settings. It’s also water-resistant, making it durable enough to handle a day at the pool or beach.

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5. DOSS Soundbox Touch Portable Wireless Bluetooth Speaker; $28-$33 (4.4 stars)

DOSS portable bluetooth speaker
DOSS/Amazon

This portable speaker features an elegant system of touch controls that lets you easily switch between three methods of playing audio—Bluetooth, Micro SD, or auxiliary input. It can play for up to 20 hours after a full charge.

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6. Altec Lansing Mini Wireless Bluetooth Speaker; $15-$20 (4.3 stars)

Altec Lansing portable bluetooth speaker
Altec Lansing/Amazon

This lightweight speaker is built for the outdoors. With its certified IP67 rating—meaning that it’s fully waterproof, shockproof, and dust proof—it’s durable enough to withstand harsh environments. Plus, it comes with a carabiner that can attach to a backpack or belt loop.

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7. Tribit XSound Go Bluetooth Speaker; $33-$38 (4.6 stars)

Tribit portable bluetooth speaker
Tribit/Amazon

Tribit’s portable Bluetooth speaker weighs less than a pound and is fully waterproof and resistant to scratches and drops. It also comes with a tear-resistant strap for easy transportation, and the rechargeable battery can handle up to 24 hours of continuous use after a full charge. In 2020, it was Wirecutter's pick as the best budget portable Bluetooth speaker on the market.

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8. VicTsing SoundHot C6 Portable Bluetooth Speaker; $18 (4.3 stars)

VicTsing portable bluetooth speaker
VicTsing/Amazon

The SoundHot portable Bluetooth speaker is designed for convenience wherever you go. It comes with a detachable suction cup and a carabiner so you can keep it secure while you’re showering, kayaking, or hiking, to name just a few.

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9. AOMAIS Sport II Portable Wireless Bluetooth Speaker; $30 (4.4 stars)

AOMAIS portable bluetooth speaker
AOMAIS/Amazon

This portable speaker is certified to handle deep waters and harsh weather, making it perfect for your next big adventure. It can play for up to 15 hours on a full charge and offers a stable Bluetooth connection within a 100-foot radius.

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10. XLEADER SoundAngel Touch Bluetooth Speaker; $19-$23 (4.4 stars)

XLeader portable bluetooth speaker
XLEADER/Amazon

This stylish device is available in black, silver, gold, and rose gold. Plus, it’s equipped with Bluetooth 5.0, a more powerful technology that can pair with devices up to 800 feet away. The SoundAngel speaker itself isn’t water-resistant, but it comes with a waterproof case for protection in less-than-ideal conditions.

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This article contains affiliate links to products selected by our editors. Mental Floss may receive a commission for purchases made through these links.

Meet Ice Cream Scientist Dr. Maya Warren

Maya Warren
Maya Warren

Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex science goes into every pint of ice cream, and it’s her job to share that knowledge with the people who make it—and to use that information to develop some innovative flavors of her own.

Unlike many people’s idea of a typical scientist, Warren isn’t stuck in a lab all day. Her role as senior director for international research and development for Cold Stone Creamery takes her to countries around the world. And after winning the 25th season of The Amazing Race in 2014, she’s now back in front of the camera to host Ice Cream Sundays with Dr. Maya on Instagram. In honor of National Ice Cream Month this July, we spoke with Dr. Warren about her sweet job.

How did you get involved in food science?

I fell in love with science at a really young age. I got Gak as a kid, you know the Nickelodeon stuff? And I remember wanting to make my own Gak. I remember getting a little kit and putting together the glue and all the coloring and whatever else I needed to make it. I also had make-your-own gummy candy sets. So I was always into making things myself.

I didn't really connect that to chemistry until later on in life. When I was in high school, I fell in love with chemistry. I decided at that point I should go to college to become a high school chemistry teacher. One day I was over at my best friend's house in college, and she had the TV on in her apartment. I remember watching the Food Network and there was a show on called Unwrapped, and they go in and show you how food is made on a manufacturing, production scale. In that particular episode, they went into a flavor chemistry lab. It was basically a wall full of vials with clear liquid inside them. They were about to flavor soda to make it taste like different parts of a traditional Thanksgiving meal. So you had green bean casserole-flavored soda, you had turkey and gravy-flavored soda, cranberry sauce soda. And I was like, "Oh my gosh, like how disgusting is this? But how cool is this! I could do this. I'm a chemist."

I love the science of food and how intriguing it is, and I had to ask myself, "Maya, what do you love?" And I was like, "I love ice cream! I’m going to become one of the world’s experts in frozen aerated deserts." I found a professor at UW Madison [where I earned my Ph.D. in food science], Dr. Richard Hartel, and he took me under his wing. Six and half years later, I’ve become an expert in ice cream and all its close cousins.

How did you arrive at your current position?

I didn't actually apply for the job. Six years ago, I was running The Amazing Race, the television show on CBS. After I was on it, a lot of publications reached out wanting to interview me. I did a couple of interviews and someone from Cold Stone found my interview. They noticed that I’m a scientist, and they were looking for someone with my background, so they reached out to me. I was actually writing my dissertation, and I was like, "I'm not looking for a job right now. I just want to go home and sleep."

I originally told myself I wasn't going to work for a year because I was so exhausted after graduate school and I needed some time off. But I ended up going to their office in Scottsdale for an interview. At that time, I still wasn't sure if was going to do it or not because I didn't want to move to Arizona. It's just so incredibly hot. I ended up being able to work something out with them where I didn't have to move Arizona. I came on board back in 2016. I started as a consultant at first because I didn't want to move. But then I proved I could make this work from afar.

What does your job at Cold Stone Creamery entail?

I'm the senior director for international research and development for Cold Stone Creamery. A lot of what I do is establishing dairies and building ice cream mixes for countries all across the globe. Dairy is a very expensive commodity. Milk fat is quite pricey. Cold Stone has locations all over the world, and they all need ice cream mixes. But sometimes bringing that ice cream from the United States into that country is extremely expensive, because of conflicts, because of taxes, different importation laws. A lot of what I do is helping those countries figure out how they can build their own dairies, or how can they work with local dairies to make ice cream mixes more affordable.

The other part of what I do is create new ice cream flavors for these places. I look at a local ingredient and say, "I see people in this country eating a lot of blank. Why don’t we turn that into ice cream? How would people feel about that?" I try to get these places to realize that ice cream is so much more than a scoop. In the States, we have ice cream bars, ice cream floats, ice cream sandwiches. But many countries don’t see ice cream like that. So getting these places to come on board with different ideas and platforms to grow their business is a big part of my job.

Ice cream scientist Maya Warren.
Maya Warren

What’s your favorite ice cream flavor you made on the job?

I made a product called honey cornbread and blackberry jam ice cream. Ice cream to me is a blank canvas. You can throw all kinds of paint at it—blue and red and yellow and orange and metallic and glitter and whatever else you want—and it becomes this masterpiece. That's how I look at ice cream.

Ice cream starts out with a white base that's full of milk fat and sugar and nonfat dry milk. It’s plain, it’s simple. For this flavor, I thought, "Why don’t I throw cornbread in ice cream mix?" I put in some honey, because that’s a good sweetener, and a little sea salt, because salt elevates taste, especially in sweeter desserts. And why don’t I use blackberry jam? When you’re eating it, you feel the gritty texture of cornbread, which is quite interesting. You get that pop of the berry flavor. There’s a complexity to the flavors, which is what I enjoy about what you can do with ice cream.

What is the most rewarding part of your job?

One of the most rewarding things is being able to produce a product and see people eat it. The other part of it is being able to have a hand in helping people in different countries get on their feet. Ice cream isn’t a luxury for many people in America, but there are people in other countries that would look at it that way. Being able to introduce ice cream to these countries is fascinating to me. And being able to provide job opportunities for people, that sincerely touches my heart.

The last part is the fact that when I tell people I’m an ice cream scientist, it doesn’t matter how old the person is, they can’t believe it. I’m like, "I know, could you imagine doing what you love every day?" And that’s what I do. I love ice cream.

What are some misconceptions about being an ice cream scientist?

When I tell people what I do, they automatically think I just put flavors in ice cream. They don’t know that there’s a whole other part of it before you get to adding flavor. They don't think about the balancing of a mix, the chemistry that goes into ice cream, the microbiology part that goes into ice cream, the flavor science that goes into ice cream. There’s so much hardcore science that goes into being an ice cream scientist. Ice cream, believe it or not, is one of the most complex foods known to man (and woman). It is a solid, it’s a gas, and it’s also a liquid all in one. So the solid phase comes in via the ice crystals and partially coalesced fat globules. The gas phase comes in via the air cells. Ice cream usually ranges from 27 to 30 percent overrun, which is the measurement of aeration in ice cream. You also have your liquid phase. There’s a semi-liquid to component to ice cream that we don’t see, but there’s a little bit of liquid in there.

People don’t think about ice crystals and air cells when they think about ice cream. They really don’t think partially coalesced fat globules. But it’s really fun to connect the science of ice cream to the common knowledge people have about this product they eat so much.

If you weren't doing this, what would you be doing?

If I wasn’t an ice cream scientist, I think that I would have been a motivational speaker. When I was a kid, my parents would send me to camp, and I remember having a lot of motivational speakers that would come in and talk to us. I always wanted to do that as a kid. So it’s either between that or a sport medicine doctor, because that was the track I was on in college. So if I didn’t figure out food science, I probably would have gone back to sports medicine. But I’m glad I didn’t go down that path, because I think I have one of the coolest and sweetest jobs—pun intended—that exists on planet Earth.

You’ve been hosting Ice Cream Sundays on Instagram Live since May. What inspired this?

At the beginning of quarantine, I was like, "What am I going to do? I can't travel anywhere. What am I going to do with all this extra time?" I was on Instagram, and I started seeing people at the very beginning of this make all this bread. And I was like, "I need to start talking about ice cream more. Ice cream can’t be left out of this conversation."

I started making ice cream and posting here and there, and people would ask me about it, and I would ask them, "Do you have an ice cream maker?" I put a poll up and 70, 80 percent of people who replied did not have ice cream makers. So I was like, "How am I going to make people happy with ice cream if all I do is show photos and they can’t make it?" Then I decided to make a no-churn ice cream. That’s not how you make it in the industry, but it’s how you make it at home if you don’t have an ice cream machine. I think it was around May 3, I decided I was going to do an Instagram Live. I’m going to call it Ice Cream Sundays with Dr. Maya, and I’ll just see where it goes from there.

I did one, and from the beginning, people were so in love with it. Then I thought, "Whoa, I guess I should continue doing this." I’ve made a calendar. People really attend. People make the ice cream. People watch me on Live. I’ve always wanted to have a television show on ice cream. I figured, if I can’t do a show on ice cream right now on a major network, I might as well start a show on Instagram.

What advice do you give to young people interested in becoming ice cream scientists?

My advice is: If you want to do it, do it. Don’t forget to work hard, but have fun along the way. And if ice cream isn’t necessarily the realm for you, make sure whatever you do makes your heart flutter. My heart flutters when I think about ice cream. I am so intrigued with it. So if you find something that makes your heart flutter, no one can ever take away your desire for it. If it is ice cream, we can get down and dirty with it. I can tell them about the science behind it, the biology, the microbiology that goes into ice cream itself. But I just encourage people to follow their heart and have fun with whatever they do.

What’s your favorite ice cream flavor?

If we’re talking just general flavors, I love a good cookies and cream. I’m an Oreo fan. I also make a double butter candy pecan that is my absolute jam.