15 Secrets of Commercial Divers

Boris Horvat, AFP/Getty Images
Boris Horvat, AFP/Getty Images

Imagine some of the most physically demanding jobs available—supply line installation, construction, welding—and then imagine doing them underwater. That’s the life of a commercial diver, a rigorously trained professional who undertakes everything from bridge repairs to oil line maintenance. To get a better sense of this often difficult and dangerous work, Mental Floss spoke to several commercial divers for their thoughts on everything from the perils of decompression to swimming in sewage. Here’s what they had to say about a life in flippers.

1. DIVING DEEP CAN PRODUCE EUPHORIA (AND A WEIRD VOICE).

Commercial divers receive specialized training—either in the military or at diving instructional schools—to learn how to function hundreds of feet below the surface. The lower a diver goes, the more water pressure increases, and the greater the challenges. Jeremy, a commercial diver out of Louisiana who repairs and installs equipment for oil companies, says that working in such conditions can lead to physical exhaustion, pulled muscles, and a feeling of pressure on the lungs.

Plunging to a depth in excess of 100 feet can also result in nitrogen narcosis, which some refer to as "raptures of the deep" or the "Martini effect." It's caused when divers receive a higher concentration of nitrogen from their air supply due to the effects of the water pressure on the gas. (The air systems that commercial divers use allow them to breathe normally by providing air at a pressure equal to that of the water, but the lower they go, the denser the gas gets, and thus the higher the concentration.)

“It makes you feel drunk or euphoric,” Jeremy says of the narcosis. “The solution is to switch from a nitrogen-oxygen supply to helium and oxygen.” That cures the over-inhalation of nitrogen, but when a diver comes back to the surface or to a decompression chamber, their voice will be altered. “It’s an Alvin and the Chipmunks thing,” Jeremy explains. Some diving teams will use voice augmentation to de-scramble the high-pitched squeals when divers are communicating with the surface.

2. ABOUT HALF A DOZEN OF THEM DIE EACH YEAR.

A diver works with a cable on an underwater construction job
Boris Horvat, AFP/Getty Images

Most commercial diving is centered around underwater construction—often repairing or replacing infrastructure that facilitates water, oil, or electrical supplies. Divers are frequently charged with digging trenches to bury electrical lines using high-pressure water blasts to excavate the ocean floor. If these trenches collapse, it can result in a catastrophic situation; the cave-in can trap and bury a diver, clogging their regulator or causing them to take off their helmet in a panic, which eliminates their air supply. Jeremy says a number of divers die every year in such cave-ins.

If divers can avoid that fate, they still have to worry about a number of other ways they can meet an untimely end. “We use cranes and those can fall or drop their load on you,” Jeremy says. Cutting into “live” pipelines can also cause explosions, as can using tools that displace hydrogen from the water. In an enclosed space like a ship or supply pipe, that collected hydrogen could catch a spark and explode. “That could blow your helmet off or into pieces,” he says. All in all, 25 commercial divers died on the job between 2011 and 2014, according to the Bureau of Labor Statistics; another 310 suffered nonfatal injuries or illnesses.

3. THE DEEPER THEY GO, THE MORE THEY EARN.

Diving jobs vary in pay according to risk, duration, and other variables, but generally, a diver’s base pay is usually supplemented with “depth pay.” The further down they go, the more they can make.

“It’s basically about a dollar a foot,” Jeremy says. “After 150 feet, the price can double to $2 a foot. Added on to regular pay, a 12-hour day can add up.” A diver working at 300 feet might net $1000 in a shift. Saturation divers, who can go 1000 feet down and are required to live off-shift in a chamber pressurized to the surrounding water in order to avoid decompression sickness, or the “bends,” can make even more.

4. SOMETIMES THEIR SUITS ARE HEATED.

Going deeper into the water means enduring more frigid conditions. To offset plummeting temperatures, divers need a way to keep their suits warm. “Below 80 feet, it gets cold,” Jeremy says. “We either pump water into a wet suit or wear a hot-water suit.” The former allows water to come in and make contact with the diver's body, typically from a heated source at the surface; the latter has water channels throughout the suit that branch out and keep divers from getting too cold. Because hot water suits can maintain a more consistent temperature than delivering warm water from above, they are most often used at 200 feet and lower depths.

5. THEY CAN WIELD FIRE UNDERWATER.

Most tools meant for underwater use are hydraulic (involving the use of water or other liquids), since they’re largely unaffected by water pressure. Fuel-powered or pneumatic tools (those that involve the use of gas) don’t really work, but divers can still make use of jackhammers, chainsaws, and other devices you’d find in an above-ground construction job. Others, however, need to be adapted.

“In my opinion, the most interesting adaptation is the BROCO torch,” says Brian, a diver based in New England. The BROCO torch uses direct current to ignite a magnesium rod and oxygen mixture that burns at approximately 10,000 degrees and can cut through metal like butter, even underwater. (A/C, or alternating current, is what we use in our homes—but because the direction of the current reverses many times a second, Brian explains, it can freeze the diver in place while electrocuting them, making it too dangerous for underwater use.)

6. THEY MIGHT FIND DEAD BODIES.

A human skull sits half-buried in sand
iStock

According to Jeremy, many recovery dives for people suspected of drowning fall under the purview of local law enforcement. Still, commercial divers can encounter someone who’s wound up in a watery grave. “I’ve done helicopter recovery jobs,” he says, referring to crashed aircraft that can harbor passengers. Once, while working on an oil rig, he stumbled upon a dead scuba diver. “It was more of a skeleton in a scuba suit,” he says. If a diver does find a corpse, they're unlikely to ever know the history of how the body got there; such discoveries are required to be passed on to the Coast Guard for investigation.

7. THEY CAN WIND UP FEEDING FISH.

A school of fish swim in the ocean
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“We encounter marine life all the time,” says Mike, a commercial diver who now works primarily in and around the Great Lakes. “When working the ocean, if we are cleaning off marine growth, sometimes you will get some fish that come up and eat what you are cleaning off.” Mike says that commercial divers frequently spot sharks, barracudas, and other potentially dangerous sea dwellers, but the animals generally don't care much about humans. They’re even less likely to approach if the workers are using torches.

8. THEY SOMETIMES SWIM IN UTTER FILTH …

A common component of commercial diving, HAZMAT (hazardous material) diving involves working in contaminated water. That could mean anything from a lake affected by nearby lawn chemicals to checking equipment at a nuclear reactor. If it could kill or poison you, a diver has probably swum in it.

This kind of work requires a special approach. Brian says that those who venture into higher-risk HAZMAT diving usually wear a positive pressure diving helmet; since the pressure inside the helmet is greater than the pressure in the water outside, the helmet helps keep hazardous material from entering. HAZMAT divers also wear a rubber dry suit that fully seals the diver's entire body, unlike normal wet suits, which allow water to make contact with the wearer. Support staff will also decontaminate the HAZMAT diver after the job, scrubbing their suit free of harmful materials before the diver undresses.

9. … INCLUDING SEWAGE.

An overhead shot of a sewage treatment plant
iStock

Those stories you may have heard about people diving into sewage treatment plants to repair equipment? Those would be commercial divers, who occasionally brave the psychological challenge of being submerged in poop. Because it's usually impossible to see in a sea of feces, divers will study reference photos of empty tanks before going in. They'll suit up in sealed dry suits and typically will weigh themselves down in order to sink through the dense liquid; once they're in position, they work by feel. “Both the sewage jobs I dove on, it was repairing a masticator blade,” Mike says. “Picture a giant blender that makes solids less solid. I don't do it anymore because of the health risks.” A rip or tear in a diver's suit can introduce a litany of dangerous bacteria into their body: In addition to your standard Salmonella and Cryptosporidium parasites, such vile muck can also harbor hepatitis, Norwalk virus, E. coli, and assorted fungi [PDF].

10. DAWN SOAP IS A LIFESAVER.

Dawn dishwashing liquid is a must-have on diving expeditions. It can get diving suits and skin free of oil, and can even help divers cope with parasitic pests. When Jeremy was working on a mile-long pipeline near New Orleans, the shallow water resulted in workers getting infested with parasites carried by nutria, a semiaquatic rodent. “The hookworms will dig into your skin, die, and leave a big red mark,” he says. Splashing Dawn soap gets rid of the itch immediately. (If irritation persists, divers might need to seek anti-inflammatory treatment from a dermatologist.)

11. THEY WORRY ABOUT BEING SUCKED INTO A VACUUM OF DEATH.

Divers are frequently in violation of the laws of nature. Humans, after all, were never meant to thrive (or survive) underwater, particularly at more pressurized depths. Many divers fear encountering Delta P, or differential pressure—a vacuum that’s far higher in pressure than their current environment, and is created by intersecting water bodies as a result of opening a channel like a pipe. “Delta P is vacuum-like suction much like you would imagine from when the cabin of an airplane ruptures, but at a much greater magnitude,” Brian says. “It can be very difficult to detect until you are already too close, and can trap the diver at depth or even kill them instantly.” The unfortunate crab in the video above is an example of how differential pressure can ruin your day.

12. THEY SOMETIMES GO DIVING INSIDE WATER TOWERS.

Those water towers you see in populated areas that stand on stilts hundreds of feet up in the air? Townships need to periodically check them for sediment levels to maintain water quality. That’s when they call in a commercial diver, who needs to add "not afraid of heights" to their skill set. “You have to climb all the way up, get into your wet suit, measure the sediment with a ruler, and clear it out with a [suctioning device called an] airlift." Jeremy says. And that's not the only lofty prospect for a diver: Jeremy notes that some oil rigs stretch 100 feet in the air. Divers without seniority may be expected to carry out repairs or work at or near the top, instead of actually diving.

13. THEY CARRY KNIVES.

A diver straps on a knife
iStock

No, it’s not to duel with sharks. “While diving, I carry a razor-sharp knife for emergency purposes only,” Brian says. In an urgent situation, it could be used for "cutting anything from old fishing line to my own dive umbilical—the air hose and lifeline.” The latter rarely happens, unless the diver gets it snagged or it becomes compressed. In the event of a hose failure, divers have a "bailout bottle," a supplemental tank they can switch to in case of emergency.

14. THEY CAN BE UNDERWATER BUT NOT ACTUALLY IN THE WATER.

A diver works with a torch underwater
iStock

Not every dive requires divers to swim while working. For jobs that require meticulous attention to detail for repair or where welding is required, diving teams can set up positive pressure habitats that isolate the problem area and allow the diver to work out of water. “You use air pressure to push water out of the habitat, which is in two pieces,” Jeremy says. Inside, a diver would trade their helmet for a welding mask. Because it can take a day or more to set up the habitat for a job that might take only one or two hours, habitat work is used only in cases where there aren't any other options.

15. THEY STILL GO SWIMMING FOR FUN.

Like anything done recreationally, diving can begin to seem routine if it's performed on a daily basis. While some divers get their fill of water by working 12-hour days for weeks at a stretch, some still enjoy going under in their free time. “While my career has definitely diminished the novelty of being in such an alien environment, I still love to dive recreationally,” Brian says. “Commercial diving is exhausting work, typically in dark, low-visibility water with a particular task in mind, while recreational diving is often more about exploration and sight-seeing. I would argue that the difference is not unlike a professional runner going on a beautiful hike in their free time.”

14 Secrets of Food Sample Demonstrators

Tim Boyle, Getty Images
Tim Boyle, Getty Images

Ever turn a corner in your local grocery store or warehouse club and see the aisle backed up? You might be able to blame a food sample demonstrator, those stationary sales representatives who invite congestion in stores by offering up free bites of food products in an effort to raise sales. (The strategy works—one study found that samples can increase sales by as much as 2000 percent.)

The task might look easy, but it isn’t. Sample demonstrators have to endure annoyed customers who can’t navigate aisles due to the traffic, unattended kids, and more—all while adhering to food safety regulations. To get a better perspective on the job, Mental Floss spoke with two former demonstrators. Here’s what we found out about life in the apron.

1. THEY’RE USUALLY NOT EMPLOYED BY THE STORE.

Food demonstrators are often mistaken for store employees, but they're usually not. The people working behind sample trays at Costco, for example, are often employed by Club Demonstration Services (CDS), a separate entity that hires sample representatives to present products endorsed by Costco and usually backed by the product manufacturer. (Companies can send their own reps out, too.) “CDS might have an office set up in the back of the store,” says Jim, a former food sample demonstrator for Costco locations in California. “We’d sign in, go through the warehouse, and get a quick brief on the product we were demonstrating.”

Though CDS is owned by Costco, CDS employees aren’t technically store employees, and don’t migrate to other work areas. But because customers figure the demonstrators work for the warehouse, they’re often asked for directions. “People just assume you know where stuff is,” Jim says. “I usually told them to find someone in a red vest.”

2. THEY CAN SPEND HALF THEIR SHIFT PREPPING.

A man mixes ingredients in a bowl
iStock

It may seem like a sample demonstrator is burning calories at the rate of a Queen's Guard, but they're usually very busy during the course of a six- or eight-hour shift. Food prep—including mixing ingredients for things like chicken salad or cooking steak strips—can take up as much as half of their time. It’s worth it, as cooked food has a huge advantage over ready-to-eat samples like chips. “There’s a kind of anticipation you build up when cooking something like steak,” Jim says. “It could take a few minutes or 45 minutes, and people are standing there asking when it will be ready.”

3. THEY NEED TO STAY WITHIN A 12-FOOT RADIUS OF THE CART.

Food sample demonstrators may sometimes work in a massive warehouse, but they don’t have the run of the property. Once they’ve settled into their work area—typically near where the product they’re demonstrating is stocked or wherever there’s free space in the building—they’re expected to never be more than 12 feet away from the cart. “The 12-foot radius has to do with the fact that you’re responsible for maintaining your station and keeping customers safe,” says Skyler, a former demonstrator for Costco. “If a kid sees an unattended station with a hot grill running and grabs a sample off of it and burns themselves, it’s a liability.” Demonstrators also need to make sure no one is grabbing a sample and then putting it back, which would be a gross (literally) violation of food handling safety. Once you touch it, it goes either in your mouth or in the garbage.

4. THEY FOLLOW AN ACRONYM FOR SALES SUCCESS.

Vice-president Joe Biden greets food sample servers at a Costco
Saul Loeb, AFP/Getty Images

Food sample pushers don’t work on commission, but they can get bonuses if they sell through their inventory, so it benefits them to make sure people are consuming what they’re offering. One method for enticing customers is what Jim describes as a corporate acronym called SITGA. “It stands for Smile, Invite, Talk, Give Sample, and Ask,” he says. Demonstrators are also free to come up with their own strategy. “I liked to rhyme, like ‘come on by, give it a try,’ that sort of thing.”

5. THEY HAVE TRICKS FOR STAVING OFF BOREDOM.

Speaking with the Yes and Yes blog, Sam's Club food demo specialist Jan said that the hours spent sporadically interacting with customers can require demonstrators to make up their own fun. "I deal with the boredom in several ways. I practice standing on one foot and count the seconds before I lose my balance ... I count and rearrange samples. I reorganize the equipment under my cart. I alphabetize equipment. I grab items off the shelves and read the ingredient and nutrition labels, read slogans on T-shirts, or I try to engage customers in conversation."

6. THEY GET TIRED OF HEARING THE SAME RESPONSES.

A man in an apron looks tired
iStock

Sometimes it's hard to tell what's worse—going for long stretches without customers, or hearing the canned answers they love to give over and over (and over) again. "Customers make stock remarks about certain foods," Jan said. "If you serve sausage, they ask, 'Where are the pancakes?' If you serve a cold drink, they say it would be better with vodka. Coffee samples inevitably get, 'Now I need a donut.'"

7. THEY HAVE TO DEAL WITH “SAMPLE NINJAS” ...

There’s usually no cap on the number of samples a customer can grab from a cart. Still, people can feel a degree of embarrassment going back for seconds—or thirds—and sometimes try to sneak a taste without being seen. Skyler calls these people “sample ninjas” for their attempts to go undetected. “People love free food,” he says. “They don’t want to be seen as freeloaders, they don’t want to hear a sales pitch, they just want snacks.”

8. ... BUT THAT SHAME CAN WORK IN THE STORE’S FAVOR.

A woman examines a supermarket shelf
iStock

When people are so addicted to a food sample they keep going back for more, they might opt to just buy the product rather than risk being perceived as a greedy shopper. “There have been cases where I’ve been shopping at Costco myself and went and bought something because my overwhelming shame kept me from grabbing a fifth sample,” Skyler says. “The system works.”

9. THEY HAVE A HEIGHT POLICY.

Kids represent a dilemma for demonstrators. If they’re unaccompanied by a parent, it can be potentially problematic to offer up a baked good or other food that could contain an allergen. Fortunately, most kids are aware of their food sensitivities. According to Jim, the unofficial rule of thumb is to give out samples to unattended children if they’re tall enough to see what’s on the cart. “We can’t really determine the age of a kid just by looking,” he says. “They just need to be tall enough to see the sample and discern what it is.”

10. THEY HAVE REGULARS.

Food samples are set out on a tray
iStock

Many Costco demonstrators stick to one store or district, making them a familiar face for people who shop there frequently. “There were definitely regulars,” Skyler says. “I would see old teachers from school, old friends, new friends, and regulars who would know my sales pitch and always play along—for more free samples, obviously.” Others were memorable for other reasons. “I was making cookies once and a woman grabbed the raw cookie dough and yelled at me because it was not cooked.”

11. THEY DEMO NON-EDIBLE PRODUCTS, TOO.

While Jim estimates that 90 percent of his time was spent demonstrating food, CDS also handles accounts for a variety of indigestible products, like Ziploc bags. “I’ve done dish soap and laundry soap, which is hard to demonstrate on the floor,” he says. “You have to give someone a sample and hope they try it and then come back.” Another time, Costco charged him with selling prefabricated outdoor tool sheds. “No one is buying a $3000 shed on the spot. They take a flyer. We didn’t get a sale the entire week.”

12. THEY HAVE A PLAN TO MAKE SURE NO FOOD GOES TO WASTE.

Food sits in a trash can
iStock

Toward the end of their shift, demonstrators start to estimate how many more samples they’ll need to meet remaining demand without setting out food that will wind up going to waste. “I do what I can not to waste anything,” Jim says. “We’ll usually make sure we’re done cooking by a certain time so nothing is left over.” Sealed food might go to a food pantry, depending on store policies, but prepared and unused food goes into the garbage. And no, it's not going to the demonstrators: They’re prohibited from taking the excess home.

13. NOT EVERYTHING THEY MAKE IS APPETIZING TO THEM.

Sample demonstrators are usually expected to taste their supply so they can make informed comments when a customer presses for details. While most everything is intended to be delicious, it may not necessarily be the demonstrator's own personal preference. "[I served] horrifying steak chimichangas, microwaved," Jan told Yes and Yes. "When cut into bite sized pieces, [they] squirt out a nasty brown liquid. Worse yet, lots of people liked them."

14. THEY APPRECIATE A LITTLE CUSTOMER ETIQUETTE.

Food samples are set out on a tray
iStock

While free food can cause some of us to abandon civility and manners, food sample demonstrators always appreciate when customers acknowledge they have a job to do—and it’s not to hand out free stuff. Listening to their sales pitch is the polite thing to do in exchange for the eats. “Just try to remember that it’s a sales job and that final sale number is being held over the sample demonstrators’ heads,” Skyler says. “They’re not just someone being paid to hand out food to boost customer morale.”

17 Behind-the-Scenes Secrets of Bookstores

iStock
iStock

For book lovers, there’s no more magical place than the local bookstore. Endless shelves of stories and characters, all at your eager fingertips. And while most of us have probably spent a significant amount of time wandering the aisles, few of us know what goes on behind the scenes. Here are some insights into the life of a bookstore, gleaned from the people who keep the shelves stocked.

1. EMPLOYEES WANT YOU TO ASK THEM FOR RECOMMENDATIONS.

“A person will say, ‘I have a really strange question, I’m sorry, but can you recommend a book?’” says Phyllis Cohen, owner of Berkeley Books in Paris. “That is the most normal question. It is my favorite question in the world! Give me some clues. I’ll ask them some pointed questions and then I make a pile for them. When they discover it they’re over the moon—it’s like they have a personal shopper in the bookshop.”

2. BUT BOOKSELLERS ARE NOT MIND-READERS.

They want to help you find your book, but they can’t if you don’t know the book’s name, author, or what it was about. This happens all the time, and it drives them crazy. “Customers will say ‘I don’t remember the name or what it was about but it has a blue cover. I think it had this word in the title,’” explains Katie Orphan, manager at The Last Bookstore in Los Angeles. Sometimes the questions are so vague that no amount of Googling will help, and then the customer leaves unhappy.

Even a botched title is better than no hints at all. “One funny thing that happens with customers is they get the titles totally wrong,” says Marissa Rodriguez, who has worked in a bookstore for two years. “High school kids will say ‘I’m looking for ‘How To Kill a Mockingbird’ or ‘Angry Grapes.’”

3. THEY CAN SPOT THE BOOKWORMS FROM A MILE AWAY.

A woman browsing near a sign for half-price paperbacks at a bookstore
iStock

Just browsing? Bookstore workers can tell. “Cookbooks is one of the sections where that happens the most,” Orphan says. “Art books and cookbooks. The people who are going to buy books, I can tell by the way they look at them, touch them, start carrying them around in a stack. I can always tell when people come up who is going to buy a book and who isn’t.”

4. THEY KNOW WHEN YOU’RE “SHOWROOMING.”

In recent years, many brick-and-mortar stores have fallen victim to online outlets like Amazon, which often offer the same books for a lower price. Some customers will browse for books they like, only to buy them later online, and they’re not very sly about it. “They’ll come in and use their phone to take a picture of the cover and barcode and just use the bookstore as the Amazon showroom,” says Keith Edmunds, a former bookstore owner. “It was awful. Seeing people do that was the height of ignorance.”

5. AND WHEN YOU’RE PLAYING THE SYSTEM.

“Some regulars would buy books one or two at a time and then within the two-week return window bring them back and be like, ‘I bought the wrong book,’” said Kat Chin, who worked at The World's Biggest Bookstore in Toronto for five years. “You’d know they read them because you could see the book was a little bit worn or the spine was cracked.”

6. THE GOAL IS TO GET BOOKS IN YOUR HANDS.

A red sign advertising bestsellers at a bookstore
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One trick to get customers to commit to a book is to physically put the book in their hands and have them flip through it. “You can direct them to a part of the store, but that’s only half of selling a book,” Rodriguez says. “It's important to get merchandise in people's hands so they feel there’s already some ownership happening. They say ‘I like the way it looks and feels in my hands and I like the way it smells.’”

7. YOU HAVE TO HUNT FOR THE COFFEE SHOP.

Many bookstores, particularly the bigger ones like Barnes & Noble, have incorporated cafes into their layout. Alex Lifschutz, a London-based architect, told The Economist that putting the coffee shop at the back of the store or, if there are multiple stories, on the top floor, “draws shoppers upwards floor-by-floor, which is bound to encourage people to linger longer and spend more.”

8. THE KIDS SECTION IS STRATEGICALLY LOCATED.

According to Edmunds, the kids books are almost always located at the back of a store. “If the parents want to get a book for the kid they have to go through the whole store,” he says. “They’re hoping the parent will see something they want.”

9. SOMEONE PAID FOR THAT PRIME SHELF REAL ESTATE.

A red sign advertising bestsellers at a bookstore
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In many big-box stores, publishers pay for good placement on “front tables, end caps and window space, in the same way General Mills and Procter and Gamble buy space for their breakfast cereals and dish detergents in the supermarkets,” Andy Ross, a literary agent, told The Book Deal.

10. AUTHORS, BEWARE THE “SOCIOLOGY” SECTION.

No author wants their book tucked away in the “sociology” section, claims veteran publishing insider Alan Rinzler. It’s “a catchall section for ambiguous titles, and the kiss of death for book sales,” he says.

11. BOOK THIEVES LOVE THE BIBLE.

At The World's Biggest Bookstore in Toronto, “the Bible was the number one stolen book of all time,” Chin says.

Other frequently stolen books? Japanese comics (a.k.a. manga), expensive medical books, and Kurt Vonnegut’s work. Chin also says Haruki Murakami books were so frequently stolen that her bookstore had to take them off the shelves, only bringing them out when they were specifically requested.

12. EMPLOYEES HATE WHEN YOU LEAVE BOOKS WHERE THEY DON’T BELONG ...

Long rows of books at a bookstore
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“Neatening up a bookstore is a daunting process,” says Demi Marshall, a bookseller in Austin, Texas. The next time you pluck a book from its designated shelf slot, put it back when you’re done. Otherwise, “it’s like if you go to a clothing store and unfold all the clothes and then put them back on the shelf but don’t fold them,” Chin says.

13. ... AND WHEN YOU TREAT THE STORE LIKE YOUR LIBRARY.

“It’s nice to be able to go in and read maybe a chapter to see if you’re gonna like the book,” Chin says. “But then when you sit and read the whole book and put it back on the shelf, it gets grubby.” You’ll know a bookstore is trying to nudge you out the door if multiple employees drop by to ask if you need any help. “We would quietly pester people,” says Caleb Saenz, who used to work at Barnes & Noble. “I was at my peak passive aggressive phase when I was working at a bookstore.”

14. THE INTERNET HAS ACTUALLY BEEN A GOOD THING.

A brick-and-mortar Amazon bookstore in Seattle
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Before the internet became ubiquitous, the process of looking up a book for a customer was daunting. “We had to look it up in 'Books In Print,’ which is a multi-volume, 4-inch thick, hardcover book,” says Liz Prouty, who owns Second Looks Books in Maryland with her husband, Richard Due. “It was a slow and cumbersome process and if anything was indexed wrong or a customer had the first word of a title wrong, you were out of luck.”

15. IT’S ALSO MADE US LOVE BOOKS MORE.

Some thought the e-book would surely spell the death of the bookstore. But many independent sellers say digitization has actually made people crave physical books more. “I’ve noticed in the last couple of years, so many people come in waxing rhapsodic about the smell of books, the feel of books,” Prouty says. “And they say it more now because the alternatives exist. People are deeply attached to the old-fashioned books.”

16. SOME BOOKSELLERS CAN IDENTIFY BOOKS BY THEIR SMELL.

Especially used booksellers. “These Penguins have their own particular odor,” Cohen says. That odor? Vanilla. Others might smell like almond or coffee.

17. BOOKSELLERS AREN’T IN IT FOR THE MONEY.

A blue sign with white letters spelling out the word "books" and a hand pointing
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In fact, most of them have second jobs or need monetary support from family members. “It is definitely a work of passion for everyone that I know,” Marshall says. “We don’t do it for the money, we don’t do it because we have any power or prestige. It’s genuinely just that we love books and we love getting them into people's hands.”

A version of this story first ran in 2016.

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