15 Behind-the-Scenes Secrets of Airline Pilots

IStock
IStock

Often described as having the best “view from the office” in the world, airline pilots are tasked with shuttling hundreds of passengers to and from domestic and international destinations. The responsibility is considerable, and so are the requirements: Commercial airlines typically demand thousands of hours of flight time and dues-paying in cargo and regional jobs before they’ll even grant an interview. And even then, the odds of making it to the prized “left chair”—the captain’s seat—are a long shot.

To find out what makes these top-class aviators tick, we asked three pilots for major commercial carriers about life in the skies. (Owing to their media-averse industry, none wanted to identify their employer; one prefers to be known only by his first name.) 

1. THEY CAN FLY FOR FREE—THEY JUST DON’T WANT TO.

Pilots don’t really get better employee perks than anyone else who works for the airline. While they can fly for free, they have to wait for a standby (available) seat to be open on a flight, and most pilots planning a vacation or structured itinerary don’t want to be at the mercy of that variable. “It’s too unpredictable,” says Patrick Smith, a first officer (co-pilot) and author of Cockpit Confidential. “If a baggage handler has more seniority than me, he’ll be ahead on the standby list.”

2. THERE’S NO READING IN THE COCKPIT.

Eric Auxier, a captain with more than two decades of experience for a major carrier, says that most name-brand airlines prohibit taking anything into the cockpit that could serve as a distraction: no magazines, no paperbacks, no music, and no knitting. “We talk amongst ourselves," he says. "That’s all we’re legally allowed to do.”

3. THERE’S NO NAPPING, EITHER. TECHNICALLY.

”But I can’t say it never happens,” says Tim, a pilot at a major airline. “At present, the regulations do not officially allow it, but sleep studies have proven that short catnaps, especially when flying in the wee hours, are actually beneficial to wakefulness. Unfortunately, the FAA hasn't put anything in writing that allows this.” To avoid exhausted pilots, the FAA has instead issued a guide, FAR-117, that mandates minimum rest periods (like a full eight hours of sleep) and maximum working times for pilots—usually no more than 30 hours per week, according to Auxier.

4. THEY’LL LET YOU LOOK AROUND.

Before the plane doors are shut, Smith says many pilots are happy to offer nervous fliers and kids a peek inside the cockpit. “People are more than welcome to come up and say hello before pushing off,” he says. “90 percent of pilots love it when people do that.”

5. THERE'S A SPARE SEAT IN THE COCKPIT.

The cockpit has what’s known as a “jump seat,” a retractable third chair that allows for FAA inspectors or trainees to tag along on flights. “If it’s not in use, it can be used by a qualified pilot,” Auxier says. Another professional perk? Sort of: In most cases—especially on long flights—a pilot would rather sit in coach. The chair is pretty uncomfortable.

6. THEY WISH YOU WOULDN’T ASK THEM TO “PULL OVER.”

Though pilots don’t usually have direct interaction with passengers, Smith prefers travelers who don’t perceive them as bus drivers. “Asking if we can land so they can get off, it doesn’t work that way,” he says. “One woman who left her medication in her checked luggage wanted someone to ‘go downstairs’ to get it.” Unfortunately for her:

7. THERE IS NO ACTION-MOVIE CARGO COMPARTMENT UNDERNEATH THE PLANE.

Wesley Snipes and Harrison Ford have misled the movie-going public into believing there’s an entire layer under a plane full of luggage, pets, and enough room to have a boxing match. It’s just not true. “You might have alcoves accessible under the cabin or cockpit,” Smith says, “but they’re the size of a closet."

8. THEY CAN HAVE ONE HELL OF A COMMUTE.

In theory, a pilot can live anywhere in the country, since they’re able to catch rides on flights that connect them to their “base” airport. But commuting takes up more unpaid days per month, requires them to take early flights to fill available seats, and generally makes a hard job that much harder. “If the airplane fills up with paying passengers, the pass riding employees will simply be left behind,” Tim says. “Sometimes it's necessary to leave home the day before to ensure that you are in base in time for your trip. Commuting can really suck.” (Tim no longer does it: He moved closer to his base and now drives to work.) 

9. PEEING CAN BE PAINFUL.

According to Smith, kidney stones are a common occupational hazard. Pilots don’t always hydrate properly, and post-9/11 Federal Aviation Association (FAA) rules about entering the cabin can make a trip to the bathroom a chore. It all adds up to stress on the urinary tract. “The protocols for leaving the cockpit are very strict,” he says. “It’s inconvenient to get up when the cabin crew is serving refreshments, too, so we tend to hold it in.”

10. THEY SHAKE THEIR HEADS AT THE “PASSENGER EMBELLISHMENT FACTOR.”

The “PEF” is pilot slang for travelers who tend to exaggerate the sensations of air travel. “Even in rough turbulence, the plane is never changing altitude more than 10 or 20 feet either way,” Smith says. “There’s this idea it’s plummeting hundreds of feet. Not true. Same with take-offs and descents. The nose is, at most, 20 degrees up or 5 degrees down. If I put you in a 30-degree nose-down descent, you’d know how steep that really is.”

11. CO-PILOTS AREN’T SIDEKICKS.

Despite what movies and television would have you believe, a co-pilot is not some kind of subordinate apprentice who looks to the captain for all the answers. “Co-pilots are fully qualified pilots,” Auxier says. “They could just as easily be the pilot. That is solely a factor of seniority.” Smith bristles when media outlets refer to a singular pilot in stories: “We normally take turns. If one of us flies to London, the other flies back to New York. There are two pilots.”

12. AUTOPILOT ISN’T CODE FOR “NO PILOT NEEDED.”

Another pilot pet peeve: the idea they climb into a cabin and watch a computer do their job for them. “A plane no more flies itself than a high-tech operating room performs an organ transplant by itself,” Smith says. “There are routing changes, communications issues, navigational issues, monitoring fuel burn. There is always some task going on. We might not have our hands on the wheel as often as we did years ago, but we’re still flying it.”

13. THE UNIFORM GETS THEM A LOT OF RESPECT. (IN FOREIGN COUNTRIES.)

“Pilots in uniform seem to receive more respect when flying overseas than in the U.S.,” Smith says. “Culturally, I don’t know what it is. In some countries, maybe it’s that air travel is not taken for granted as much. In West Africa, little kids come running over to you. All the crew members are addressed as captain. They’ll salute you.”

14. BEING ON FOOD STAMPS IS NOT A MYTH.

Major media has gotten a lot of play out of profiling pilots who are paid so little that they sometimes apply for food stamps in order to make ends meet. While this is more common in regional circles, Tim says it’s not far-fetched, either. “People always seem to assume that if you fly for an airline in any capacity that you're loaded,” he says. Regional pilots can make as little as $21,000 a year, according to Bloomberg, while the cost of flight training can exceed six figures.

15. THEY REALLY LOVE LANDINGS.

Owing to many flight techniques being computer-assisted, pilots tend to appreciate landings, which are still almost fully operated by the human hands in the cockpit. “It’s something that requires all of our skills,” Auxier says. “It’s where a lot of the job satisfaction comes from. It’s a volatile industry with no guarantees. You need to just enjoy the journey.”

All images courtesy of iStock.

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.