12 Behind-the-Scenes Secrets of Pharmacists

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IStock

Though they often toil in retail settings next to candy bars and magazine racks, pharmacists are fully accredited medical professionals who process, check, and consult on the roughly 4.3 billion prescriptions physicians write every year.

To find out more about life behind the apothecary counter, mental_floss spoke with a few of the men and women in the nifty white smocks about frustrating quotas, illegible handwriting, and why you might see a little mayonnaise smeared on your pill bottle.  

1. THEY STOP DOCTORS FROM KILLING YOU.

Jason—he prefers not to reveal his last name—has been a retail pharmacist in the Midwest for more than 20 years. When he hears complaints about slow service from patients who think of the chain stores as glorified drive-throughs for prescriptions, he sighs.

“It’s not just putting pills in a bottle,” he says. “With a prescription, there’s a good likelihood of there being wrong information. We catch interactions that could kill you.” On an average day, Jason might see 200 orders. He estimates 10 to 15 percent contain errors in quantity, instructions, or dosing that need to be corrected by phoning the physician.

2. THEY USUALLY HAVE ABOUT 15 MINUTES TO ACCOMPLISH THAT.

Owing to the volume of prescriptions processed by major chains like CVS and Walgreens, the one or two staff pharmacists on the clock have precious little time to spare. While pharmacy technicians can count pills and perform other tasks, only the pharmacist can double-check a medication is accurate before it’s turned over. “We have a time limit,” says Aaron, a retail pharmacist in Texas. “Reports get printed out at the end of the week and we get reprimanded for not meeting metrics. People ask if there’s anything they need to know about their medication. Yes, lots, but I only have a few seconds to give you the highlights.”

3. DECIPHERING A DOCTOR’S HANDWRITING IS LIKE CRACKING A CODE.

One course not taught in pharmacy school: how to decipher the frenzied scribbling of your neighborhood physician. “You’re expected to learn it on the job,” Jason says. “You learn traits. Some doctors don’t learn any Roman numeral besides ‘I,’ so 11 of them means '11.' It’s like a puzzle.” Sometimes Jason will phone the doctor’s office to crack the secret of a handwriting habit. “The funny thing is, you can move 10 minutes away to another side of town and have to learn a whole new set of patterns.”

4. THEY OFTEN DON’T GET A LUNCH BREAK.

After graduating pharmacy school, Megan spent a little over a year at a retail pharmacy counter. “It was pretty much the worst year of my life,” she says, citing the fast-food pace of the job as a deterrent to continuing. How fast? Orders typically come in so quickly that pharmacists don’t take a lunch break. They have to eat portable meals or snacks while standing. “You don’t really get any breaks unless you take it upon yourself. Labor laws don’t apply. Employers aren’t saying we can’t, but when you’re in the weeds, it’s hard to make it actually happen.”

5. THEY HAVE FLU SHOT QUOTAS.

While it’s no secret pharmacies love to promote flu shots, the even harder sell is happening behind the scenes. “When [chains] found out they could get reimbursed by Medicare and make $15 a shot, it went from, ‘Let’s offer it,’ to becoming mandatory," Jason says. "Baby on the way? Get a flu shot. On the subway a lot? Get a flu shot.” Pharmacists who fall below parity risk having a percentage of their annual bonus taken away.

6. THEY WISH YOU’D STOP HANDING THEM DIRTY PRESCRIPTIONS.

Like sweaty money coming from a sock, prescriptions of vague origin can be repulsive to the person who has to handle them. “People hand you paper that looks like it’s been through a garbage disposal and act like it’s no problem,” Megan says. As a courtesy, try to avoid spilling food, water, or blood on your prescription. (She’s seen them all.)

7. THEY HATE ELECTRONIC PRESCRIPTIONS.

According to Jason, they don’t reduce errors—they just make them more legible. “There are over 200 systems in my state alone,” he says. With no continuity, “There’s a real disconnect.” Doctors don’t always understand the drop-down menu—advising patients to take a cream “one tablet daily,” for example—and patients think their medication will be ready in seconds. It won’t. “Imagine 100 people in your office sending you an email at once, then coming in and asking, ‘Did you read it yet?’”

8. DEFINITELY READ THE PAMPHLET. (JUST DON’T LET IT SCARE YOU.)

Many consumers have adopted a management system for the drug information document that typically gets stapled to every prescription bag: They toss it in the garbage. This is not wise. “I stress for patients to read it,” Aaron says, citing time constraints at the pharmacy. But he also cautions not to let the list of possible side effects scare you. “The side effects aren’t listed by how often they occurred in a clinical trial. 1 percent is different from 10 percent. You might see ‘psychosis’ and not know it happened in point-five percent of patients.”

9. THEY SOMETIMES DROP PILLS ON THE FLOOR. THEN YOU EAT THEM.

“It’s not supposed to happen,” Megan says. “The counting trays have a lip, but stuff still falls on the floor. Then it’s considered an adulterated drug and people aren’t supposed to put it back in the bottle, but it happens anyway.”

10. THEY KEEP NOTES ON YOUR BEHAVIOR.

Most pharmacy software has a prompt that lets pharmacists and technicians make a note when a customer is behaving oddly or is otherwise circumspect. “Some people have the same issue every month,” Aaron says. “They get a narcotic and insist we miscounted and gave them 10 fewer pills than prescribed, even if it was a sealed bottle.” Push your luck—one man got so irate having to wait at a drive-through he began filming on his phone, which is a privacy violation—and you can find yourself banned.

11. YOU’LL BE SEEING MORE OF THEM IN HOSPITALS.

Megan left retail to become a hospital pharmacist. “The last year of pharmacy school, you’re rounding with a medical team at a hospital,” she says. “To have all that knowledge in the wheelhouse and go to a fast-food type environment, I didn’t like it. I want to use those clinical skills. We go into a room and visit with a patient and can manage drug regimens." 

12. THEY TECHNICALLY DON’T NEED A PRESCRIPTION TO HELP YOU.

Not on an official prescription pad, anyway. “A pad is just a guide, with space for names and birth dates,” Jason says. “A doctor can technically write something down on a napkin and we have to honor it.” They will, however, still call the office to verify.

All images courtesy of iStock.

This Course Will Teach You How to Play Guitar Like a Pro for $29

BartekSzewczyk/iStock via Getty Images
BartekSzewczyk/iStock via Getty Images

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This bundle also includes courses in ear training so you can properly identify any relative note, interval, or pitch. That way, you can play along with any song when it comes on, or even understand how to modify it into the key you’d prefer. And when the time comes to perform, be prepared with skilled hammer-ons, pull-offs, slides, bends, trills, vibrato, and fret-tapping. Not only will you learn the basic foundations of guitar, you’ll ultimately be able to develop your own style with the help of these lessons.

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10 Secrets of Ice Cream Truck Drivers

asiafoto/iStock via Getty Images Plus
asiafoto/iStock via Getty Images Plus

Ever since Good Humor founder Harry Burt dispatched the first jingling ice cream trucks in Youngstown, Ohio, in 1920, kids and adults alike have had a primal reaction to the sight of a vehicle equipped with a cold, sugary payload. Today, ice cream trucks spend May through October hoping to entice customers into making an impulse beat-the-heat purchase. To get a better idea of what goes into making ice cream a portable business, Mental Floss spoke with several proprietors for their take on everything from ideal weather conditions to police encounters. Here’s the inside scoop.

1. IT CAN GET TOO HOT FOR BUSINESS.

The most common misconception about the ice cream truck business? That soaring temperatures mean soaring profits. According to Jim Malin, owner of Jim’s Ice Cream Truck in Fairfield, Connecticut, record highs can mean decreased profits. “When it’s really hot, like 90 or 100 degrees out, sales go way down,” Malin says. “People aren’t outside. They’re indoors with air conditioning.” And like a lot of trucks, Malin’s isn’t equipped with air conditioning. “I’m suffering and sales are suffering." The ideal temperature? "A 75-degree day is perfect.”

2. THEY DON’T JUST WANDER NEIGHBORHOODS ANYMORE.

An ice cream truck sits parked in a public spot
Chunky Dunks

The days of driving a few miles an hour down a residential street hoping for a hungry clientele have fallen by the wayside. Many vendors, including Malin, make up half or more of their business by arranging for scheduled stops at events like weddings, employee picnics, or school functions. “We do birthday parties, church festivals, sometimes block parties,” he says. Customers can pay in advance, meaning that all guests have to do is order from the menu.

3. SOME OF THEM DRIVE A MINIBUS INSTEAD OF A TRUCK.

For sheer ice cream horsepower, nothing beats a minibus. Laci Byerly, owner of Doodlebop’s Ice Cream Emporium in Jacksonville, Florida, uses an airport-style shuttle for her inventory. “Instead of one or two freezers, we can fit three,” she says. More importantly, the extra space means she doesn’t have to spend the day hunched over. “We can stand straight up.”

4. THEY HAVE A SECRET STASH OF ICE CREAM TO GIVE AWAY TO SPECIAL CUSTOMERS.

A picture of an ice cream truck menu.
Sarah Silbiger/Getty Images

The goal of any truck is to sell enough ice cream to justify the time and expense of operation, so freebies don’t make much sense—unless the truck happens to have some damaged goods. Malin says that it’s common for some pre-packaged bars to be broken inside wrappers, rendering them unattractive for sale. He sets these bars aside for kids who know the score. “I put them in a little box for kids who come up and ask if I have damaged ice cream,” he says. “Certain kids know I have it, and I’m happy to give it to them.”

5. THEY’RE CREATING CUSTOM ICE CREAM MENUS.

An ice cream nacho platter is shown
Chunky Dunks

While pre-packaged Popsicles and ice cream sandwiches remain perennial sellers, a number of trucks are mixing up business by offering one-of-a-kind treats. At the Chunky Dunks truck in Madison, Mississippi, owner Will Lamkin serves up Ice Cream Nachos, a signature dish that outsells anything made by Nestle. “It’s cinnamon sugar chips with your choice of ice cream,” he says. “You get whipped cream, too. And for the ‘cheese,’ it’s a caramel-chocolate sauce.” The nachos work because they’re “streetable,” Lamkin’s label for something people can carry while walking. “The next seven or eight people in line see it, and then everyone’s ordering it.”

6. THEY DON’T ALWAYS PLAY THE ICONIC JINGLE.

Before most people see an ice cream truck, they hear that familiar tinny tune. While some operators still rely on it for its familiarity, Malin and others prefer more modern tracks. “Normally we play ‘80s rock,” he says. “Or whatever we feel like playing that day. We rock it out.”

7. POP CULTURE CHARACTERS ARE SOME OF THEIR BEST SELLERS.

A Captain America ice cream treat
Doodlebop's

While adult customers tend to favor ice cream treats they remember from their youth, kids who don’t really recognize nostalgia tend to like items emblazoned with the likenesses and trademarks of licensed characters currently occupying their TV screens and local theaters. “Characters are the most popular with kids,” Byerly says. “SpongeBob, Minions, and Captain America.”

8. THEY KEEP DOG FOOD HANDY.

At Doodlebop’s, Byerly has a strategy for luring customers with pets: She keeps dog treats on hand. “The dog will sometimes get to us before the owner does,” she says. “If the dog comes up to the truck, he’ll get a Milkbone.” That often leads to a human companion purchasing a treat for themselves.

9. SOMETIMES RIVALS WILL CALL THE COPS.

Though there have been stories of rogue ice cream vendors aggressively competing for neighborhood space over the years, Malin says that he’s never experienced any kind of out-and-out turf war. Ice cream truck drivers tend to be a little more passive-aggressive than that. “I have a business permit for Fairfield, so that’s typically where I’m driving,” he says. “But sometimes I might go out of town for an event. Once, a driver pulled up to me and asked if I had a permit. I said ‘No, I’m just here for an hour,’ and he said, ‘OK, I’m calling the cops.’ They try and get the police to get you out [of town].” Fortunately, police typically don’t write up drivers for the infraction.

10. SOME LUCKY CUSTOMERS HAVE AN APP FOR HOME DELIVERY.

An ice cream truck driver.
George Rose/Getty Images

Technology has influenced everything, and ice cream trucks are no exception. Malin uses an app that allows customers to request that he make a special delivery. "People can request I pull up right outside their home," he says. If their parents are home, there’s one additional perk: "I accept credit cards."

This article originally ran in 2018.