19 Behind-the-Scenes Secrets of IKEA Employees

Stephen Chernin/Getty Images
Stephen Chernin/Getty Images

Chances are good you have a piece of IKEA furniture in your home. Perhaps you’re even sitting on an IKEA couch, reading at an IKEA desk, or lying in an IKEA bed right now. The Swedish company is the world’s largest furniture retailer, selling billions of dollars worth of goods each year, from BILLY bookcases to GLIMMA tealights. Its massive blue-and-yellow stores are kept well-stocked and running smoothly thanks to the efforts of more than 194,000 employees (or as IKEA calls them, “coworkers”) across the globe. We spoke with a few of them about what it’s like to work for one of the world’s most recognizable retail stores.

1. THE IKEA PATHWAY HAS A CODE NAME.

It’s no secret IKEA’s maze-like showrooms are designed to take shoppers through every department, from the kitchen to the textiles, making sure they lay eyes on as many goods as possible. "One could describe it as if IKEA grabs you by the hand and consciously guides you through the store in order to make you buy as much as possible," Johan Stenebo, an IKEA veteran, wrote in his book, The Truth About IKEA.

The winding walkway is known lovingly among employees as the “Long Natural Path” or the “Long Natural Way.” According to a 2011 New Yorker article by Lauren Collins, the pathway is supposed to curve every 50 feet to prevent shoppers from getting bored.

2. THERE ARE SECRET SHORTCUTS ...

Need to get to bedding but don’t want to walk through textiles, bathroom, and living room first? Stuck on the top floor but need a quick way to ground level? Take a shortcut.

There are multiple quick routes through the store, both for safety reasons and stocking reasons, and they’re open to the public. But they’re not advertised, so you’ll need a keen eye for secret passageways. Often they take the form of unmarked service doors.

“If you know where to look, you’ll find them,” says Paula, who worked at an IKEA store in Houston for a year. At her store, there was a shortcut route that started with an unmarked door near the escalators. “Nobody’s going to stop you unless it explicitly says ‘employees only,’ but other than that you can open doors and you’d be amazed,” she says.

“I love IKEA, but sometimes you just need to get in and out in like 20 minutes,” says Marie, who worked at IKEA for 11 years. If that’s the case, just ask an employee to give you the quickest route to your destination and they’ll point you to the nearest shortcut.

3. ... BUT DON’T GET TOO USED TO THEM.

“They’re always changing,” says Paul Robertson, who worked for 10 years at IKEA Canada. “They used to change them fairly frequently because we had a lot of repeat business, so customers would get familiar with the shortcuts and know how to zip through. After a while they would change the shortcuts to force people to go around the long way again.”

4. THE WALLS MOVE.

Stephen Chernin/Getty Images

According to Paula, the partitions that enclose IKEA’s various showrooms are on rollers and can be moved. “They have a lock on them so people can’t randomly move them,” Paula says. “At the end of the night we move all the walls out of the way so we have a straight shot to where the trash is.” This also makes it easier to remodel the display rooms.

5. CUSTOMERS SOMETIMES BUY ENTIRE ROOMS.

Speaking of the display rooms, occasionally customers will decide they like an entire room so much, they’ll order it as-is. “There have been people that come in and see a room and like everything there and they take it,” Paula says.

6. THERE'S AN “OPEN THE WALLET” SECTION.

NOAH SEELAM/AFP/Getty Images

IKEA stores are littered with piles of small, practical items that are so cheap they’re hard to pass up. These areas are called the “Open The Wallet” sections. “There, an abundance of cheap goods—flowerpots, slippers, lint rollers—encourages the customer to make a purchase, any purchase, the thinking being that IKEA shoppers buy either nothing or a lot,” Collins writes.

According to Rob, a two-year IKEA veteran, this area was located at the bottom of the stairs on the second floor at his store. “It’s basically impulse buys,” he says. “It’s a lot of very cheap items, things that look practical, useful, something you didn’t realize you wanted.” The next thing you know you’re shoving five packs of tea candles and a bunch of plastic hangers into your yellow shopping bag, when all you really came in for was a desk lamp.

7. THERE'S A REASON THEY PILE THOSE BINS SO HIGH.

Another method for getting people to add things to their bags is known internally as the “bulla bulla” technique. Big bins are stuffed to the point of overflowing with hundreds of items “to create the impression of volume and, therefore, inexpensiveness,” according to Collins.

“One of the big things is the sort of jumbo bin, they love that,” says Robertson. “If stock starts running low there, fill it back up. Pile it high. Customers think they’re getting a deal.”

8. YES, YOU CAN NAP ON THE FURNITURE ...

Kevin Frayer/Getty Images

The displays are meant to be touched, tested, and experienced. If you want to curl up on an IKEA couch or sprawl out on the bed, go for it. “You are allowed to sit on the beds,” says Paula, “but if you’ve been there for two or three hours, we have to wake you up.”

This is a particularly well-documented phenomenon in China, where shoppers have been photographed snoozing all over the showroom. “We don’t see it as a problem,” IKEA spokesman Josefin Thorell told the Wall Street Journal. “We’re happy people feel at home in our stores. Certainly, it entails a little extra work for the staff, purely practically. But on the other hand, if customers try out our furniture and like it, we can sell an extra mattress or two.”

9. ... BUT YOU PROBABLY DON’T WANT TO.

According to Jana, an IKEA employee in Texas, the pillows on the display beds get swapped out once a month at her store, and the pillowcases only get changed when they are visibly dirty. The same goes for blankets and duvet covers. “I changed a bunch of duvet covers yesterday because from people touching the same corner every day, it looked dingy,” she says. “If we see something and think it looks gross, it needs to be changed.”

10. THEY WISH YOU’D STOP OPENING THINGS.

NOAH SEELAM/AFP/Getty Images

“Customers will open anything and everything,” says Jana. “Everything in that store, we have on display. You can touch it, feel it, lay your face on it, but for some reason they’ll open the package and then leave it there. What they don’t understand is when they open certain things, we can’t resell them, so we have to scan them out.”

11. THEY’RE TRAINED NOT TO OFFER HELP.

If you’re the passive-aggressive type of shopper, you’re bound to be disappointed at IKEA. Employees are given specific instructions to let the customers come to them if they need assistance. “You were supposed to only help customers if they asked you for it,” says Rob. “We were told that’s a very Scandinavian way of how stores work.” The same rule applies in the warehouse, where customers are expected to find and lift their own items unless it’s obvious they need assistance.

12. THE BOOKS IN THE SHOWROOM OFTEN COME FROM EMPLOYEES’ OWN LIBRARIES.

IKEA’s sample rooms often feature towering bookshelves, but empty shelves aren’t particularly inviting. So, employees are asked to bring books from their own collection to fill the blank space. “All of that was stuff we owned,” Rob says. Usually they were asked to bring books that matched a certain color scheme. And you couldn’t bring in anything racy. “You had to use your common sense,” Rob says. “Nothing pornographic or anything.”

13. THE MOST POPULAR ITEMS ARE …

The BILLY bookcase and the LACK table. The POÄNG chair, MALM bed, KALLAX shelving units, RENS sheepskin rug, and EKTORP sofa are some of the other top picks.

14. THE SERIAL NUMBERS CAN TELL YOU A LOT.

According to Robertson, there’s some rhyme and reason to the eight-digit code linked to each IKEA item. “While I was there, it was that the last two numbers would tell you what color the item was. So let’s say it ended in 40, it was blue. That would mean the 4 range was blue, so 41 might be light blue and 42 would be dark blue.”

Many of the names have meaning, too. According to Collins, “traditionally, the names of IKEA’s bookcases derive from different occupations; curtains are given names from mathematics; and bathroom products are named for lakes and rivers.”

15. THEY WITNESS A LOT OF ARGUMENTS.

“If you really wanna test your relationship, go through IKEA and buy something,” says Jana. “I guess they just get stressed and overwhelmed that the store’s so big. I had a couple trying to make a decision on a rug and he was mad and she was on verge of tears. Then we were out of the rug they wanted, which made it even worse.”

Lovers' quarrels are so common in the store that at least one psychologist told the Wall Street Journal she has her bickering clients construct the NORNÄS coffee table as a relationship-building exercise. Janice Simonsen, design spokeswoman for IKEA U.S., also told the paper she spent five years as a furnishings consultant and created a list of guidelines specifically for couples planning a trip to the store.

16. THEY SPEAK IN CODE.

JUNG YEON-JE/AFP/Getty Images

When “Code 22” comes over the intercom, it’s a distress call from the cash lanes. “We usually hear it around rush hour or on weekends,” says Jana. “It means the cash lanes are backed up into the warehouse. Anyone in the store who is register-trained has to go to the front and help.”

If a lost kid is wandering the store (which happens a lot), Jana says managers use “Code 99” to put all employees on alert. “There are so many wardrobes to hide in or bed skirts to hide under,” says Marie. “If a kid really wanted to be hidden it would not be too hard.”

17. THINGS GET WILD AFTER HOURS.

“At the end of night, they’d open all the walls and we’d have a big empty space and there would be pallet jack races,” Paula recalls.

And there’s perhaps no better place to play hide-and-seek than in a massive, multiple-story maze stuffed with nooks and crannies. “On closing shifts, one guy I worked with would always manage to have me distracted, then he’d go hide in the store,” says Robertson. “So I would have to finish up tasks, walk through the store knowing somewhere along the way he would jump out at me, and he got me all the time.”

18. THEY GET GREAT CHRISTMAS GIFTS.

IKEA is known for having good employee perks, including its end-of-year gifts, which range from electronics to plane tickets. “The first year I worked there they gave out bikes,” says Rob. “This year they gave out Rokus.” Paula says her store gave employees who had been specially recognized by their coworkers the chance to win plane tickets to anywhere in the world.

19. PINTEREST DRIVES SALES.

Employees can tell when an item has been featured in a viral Pinterest project because it sells out quickly. “There was one specific spice rack we were constantly sold out of,” says Paula. “Someone had gone on Pinterest and said you can paint it and make it a bookshelf for picture books for toddlers. We had to tell people, ‘If you’re here for the spice rack, we don’t have it.’” (For reference, it’s called the BEKVÄM spice rack.)

A version of this story first ran in 2016.

Kodak’s New Cameras Don't Just Take Photos—They Also Print Them

Your Instagram account wishes it had this clout.
Your Instagram account wishes it had this clout.
Kodak

Snapping a photo and immediately sharing it on social media is definitely convenient, but there’s still something so satisfying about having the printed photo—like you’re actually holding the memory in your hands. Kodak’s new STEP cameras now offer the best of both worlds.

As its name implies, the Kodak STEP Instant Print Digital Camera, available for $70 on Amazon, lets you take a picture and print it out on that very same device. Not only do you get to skip the irksome process of uploading photos to your computer and printing them on your bulky, non-portable printer (or worse yet, having to wait for your local pharmacy to print them for you), but you never need to bother with ink cartridges or toner, either. The Kodak STEP comes with special 2-inch-by-3-inch printing paper inlaid with color crystals that bring your image to life. There’s also an adhesive layer on the back, so you can easily stick your photos to laptop covers, scrapbooks, or whatever else could use a little adornment.

There's a 10-second self-timer, so you don't have to ask strangers to take your group photos.Kodak

For those of you who want to give your photos some added flair, you might like the Kodak STEP Touch, available for $130 from Amazon. It’s similar to the regular Kodak STEP, but the LCD touch screen allows you to edit your photos before you print them; you can also shoot short videos and even share your content straight to social media.

If you want to print photos from your smartphone gallery, there's the Kodak STEP Instant Mobile Photo Printer. This portable $80 printer connects to any iOS or Android device with Bluetooth capabilities and can print whatever photos you send to it.

The Kodak STEP Instant Mobile Photo Printer connects to an app that allows you to add filters and other effects to your photos. Kodak

All three Kodak STEP devices come with some of that magical printer paper, but you can order additional refills, too—a 20-sheet set costs $8 on Amazon.

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.

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.