7 Behind-the-Scenes Secrets of Roadies

Lindrik/iStock/GettyImagesPlus
Lindrik/iStock/GettyImagesPlus

Although the word roadie may conjure up images of non-stop partying with rock stars, the reality is that most work unglamorous, physically and emotionally demanding jobs. They lug the gear, set up the instruments, manage the stage, run the sound, sell the merch, drive the bus, and generally do whatever it takes to make concerts possible. Mental Floss talked to a few roadies (who probably wish we'd stop calling them that—see below) to get the inside scoop.

1. Roadie is an outdated term.

Some roadies who worked in the 1960s through the 1980s later wrote books bragging about their sexual conquests, wild partying, and drug use while on the road. Although that lifestyle is not completely obsolete—genres such as metal, rap, and hip hop supposedly see more illegal activity than indie, pop, folk, and alternative—most roadies don’t refer to themselves as such.

Morgan Paros, a violinist and singer based in Los Angeles, says that the generic term roadie seems slightly derogatory now. Instead, it’s better to use terms that more specifically describe individual duties. “Anyone on a tour is generally working very hard to fulfill their role of tour manager, front of house (sound engineer), light tech, stage manager, instrument tech, or merchandise manager,” Paros says. “These individuals make everything possible for the performers every night.”

2. Roadies work insanely long hours.

Most roadies work 16- to 20-hour days. Waking up early and going to sleep late is part of the job description, as Meg MacRae, a production coordinator who’s been on the road with Bon Jovi and the Eagles, attests. A typical day for her starts with a 6 a.m. bus pickup, after which she sets up a temporary production office at the venue. After a long day of problem-solving, booking flights and hotels, and making sure the crew is taken care of, she ends her day at 1:30 or 2 a.m.

3. Roadies get used to roughing it.

Unless they’re working for an A+ list performer, most roadies are not living the high life, sleeping in luxury hotel suites and flying on private jets. Being on the road can be hard work. Depending on the band’s budget level, the road crew may sleep on the floor of a shared hotel room, or sit in a crowded Ford Econoline or Chevrolet Express van for hours.

Tour conditions offer minimal privacy and maximum mess. “You wouldn’t believe how insanely messy a van can get after a 6-week tour of the country,” says Michael Lerner of Telekinesis.

David, a front-of-house sound engineer based in New York, also describes the dirty working conditions in many venues. “Consider how grimy some music venues look. The dusty mixing board in the back coated in spilled beer, the germs of hundreds of singers talking/spitting/shouting into the same microphones night after night, and the questionable odors of green rooms inhabited by people who spend a solid portion of their days packed into a van … this is your office. Good luck not getting sick.”

4. Roadies usually have good reasons for putting up with it all.

So why do roadies subject themselves to the long hours and less-than-glamorous conditions? Many say they love music so much that they can’t imagine working in any other field. “For as long as I can remember, I have always wanted to have a job in music,” tour manager and sound engineer William Pepple writes. Some roadies also get into it because they love traveling all over the world, seeing new cities, and meeting new people.

5. Maintaining relationships at home is a big challenge for roadies.

Being a roadie is a lifestyle rather than just a job. Because they travel so frequently for work, roadies often struggle to maintain relationships with loved ones. Technology such as FaceTime and Skype has made keeping up with family, friends, and significant others easier, but it can still be a challenge to find privacy to make phone calls. Roadies who travel on buses have a little more privacy and time to connect with loved ones back home, since bus tours often give them the freedom of waking up in the city where the band’s next show is, while road crew on van tours spend the majority of the daytime driving to the next show.

6. They probably have at least one horror story from the road.

Whether it’s an unscrupulous promoter cheating the band out of their earnings, a bus overheating, a van breaking down, or driving through dangerous winter storms, roadies probably have at least one horror story. Most awful promoters or venues, though, are usually due to simple misunderstandings. “Most bad days are due to either bad communication or a lack of understanding that most touring people just want simple comforts: a clean shower, clean towels, a safe place to put their stuff, laundry machines, and good food,” says Mahina Gannet, who’s worked as a tour manager and production coordinator for bands such as The Postal Service, Death Cab For Cutie, and Neko Case.

7. Good roadies are there to work, not just hang out with the band.

Achieving a balance between being professional and having fun is harder on tours because “you are working, living and traveling with your co-workers,” Gannet adds. “I’m there to get a job done, and when it’s done, I love to hang out. A lot of tour managers I’ve seen definitely can go to either extreme (some actually thinking they are a member of the band, some so distant the band can’t talk to them), but it’s like everything else in life. It’s about finding your own personal balance.”

This piece first ran in 2016 and was republished in 2019.

12 Behind-the-Scenes Secrets of Easter Bunnies

This child clearly can't get enough Easter Bunny in her life.
This child clearly can't get enough Easter Bunny in her life.
Dan Kitwood/Getty Images

Every year, thousands of families, church groups, and event planners enlist entertainment companies to dispatch a costumed bunny for their Easter celebrations. These performers often endure oppressive heat, frightened children, and other indignities to bring joy to the season.

It can be a thankless job, which is why Mental Floss approached several hares and their handlers for some insight into what makes for a successful appearance, the numerous occupational hazards, and why they can be harassed while holding a giant carrot. Here’s a glimpse of what goes on under the ears.

1. They might be watching netflix under the mask.

Has a bunny ever seemed slow to respond to your child? He or she might be in the middle of a binge-watch. Jennifer Ellison, the sales and marketing manager for San Diego Kids’ Party Rentals and a bunny wrangler during the Easter season, says that extended party engagements might lead their furry foot soldiers to seek distractions while in costume. “We book the bunny by the hour and he is often booked for multiple hour blocks,” she says. “Listening to music definitely helps the time pass.” One of her bunny friends who does a lot of shopping mall appearances has even rigged up a harness that can cradle a smart phone. “It sits above the bunny's nose, resting right at eye level for the performer inside, easily allowing the performer to stream Netflix, scroll through Facebook, or check emails.”

2. They can’t walk on wet grass.

Bunnies that appear at private functions, like backyard parties or egg hunts, have to maintain the illusion of being a character and not a human in a furry costume. According to Albert Joseph, the owner of Albert Joseph Entertainment in San Francisco and a 30-year veteran of Easter engagements, one of the cardinal rules is never to set foot on wet grass. Why? “They wear regular shoes under their giant bunny feet,” he says. “If they step on wet grass and then walk on cement, they’ll make a human foot print, not a bunny print.”

3. There’s a reason they might not pick up your kid.

Bunnies might be amenable to posing for a photo with your child on their lap, but they’re probably not going to grab the little tyke and sweep them off their feet. According to Steve Rothenberg, a veteran performer and owner of Talk of the Town Entertainment in Rockville, Maryland, deadlifting a kid is against the rules. “The last thing you want is to lift them up and have them knock off your head,” he says.

4. Giant carrots will invite inappropriate behavior.

A person dressed as the Easter bunny.
As the 3-foot-long carrot proves, adults are easily the least mature guests at a child's Easter party.
lisafx/iStock via Getty Images Plus

Joseph’s warren of party bunnies usually come equipped with a 3-foot-long giant carrot as a prop. While children are amused by the oversized vegetable, the adults at the parties usually can’t help making observations. “Practically every visit, there’s always someone saying, ‘My, what a big carrot you have,’” he says.

On one occasion, Joseph attended a function at a retirement home. One of the women, who he estimated to be in her 80s, commented on his big feet in a lascivious manner. “She told me she was in room 37.”

5. Clothes make the bunny.

Easter bunny at the White House.
Every year, a well-dressed Easter bunny visits Washington, D.C. for the annual White House Easter Egg Roll.
Mark Wilson/Getty Images

While “naked” (i.e., unclothed) bunnies remain popular, Ellison’s lineup also includes Mr. Bunny, a “classy lad with a top hat and vest,” and a Mrs. Bunny sporting a purple dress. Why would kids care if a bunny has sartorial sense? “Kids can probably better relate to a giant, furry character if it's dressed like a human,” Ellison says. “[And] we just thought the costumes looked cute.”

6. They can’t wear dark clothing underneath.

If a bunny wants to wear a black shirt under his or her fur, it stands to reason there wouldn’t be any issue: It's all hidden from sight. But Joseph insists that his cast stick with white apparel only. In addition to being cooler, it serves a practical function. “There’s always an opportunity to see a little something around the neckline or near the feet,” he says. Light clothing helps preserve the character.

7. They use an upholstery cleaner for their heads.

Most bunny costumes can be tossed in any regular washing machine, with the feet going in a larger commercial-use unit. But the heads, which are typically massive and unwieldy, get special attention. “You know those upholstery cleaners you can rent from a grocery store?” Joseph asks. “We use those. There’s a wand attachment to it for cleaning carpet.”

8. There’s a trick to keeping cool.

Costumes made of fake fur in the spring can be a recipe for disaster—or at least some lightheadedness. While none of the bunnies we profiled had experienced fainting spells, Ellison says that the trick to staying cool is actually adding a layer underneath the outfit. “Light, breathable clothing underneath the suit usually does the trick, but some people choose to wear an ice vest under the suit as well.”

Many bunnies also work in intervals: 45 to 50 minutes “on,” and 10 to 15 minutes in a private area to cool off and drink water. “Clients are usually understanding and sympathetic of the bunny and will allow even more breaks if necessary,” Ellison says.

9. Mints are essential.

Bunnies may favor carrots and grass, but their human operators need something other than that in order to deal with the humidity. Rothenberg says that his bunnies usually nibble on mints while working a crowd. “They’ll typically chew gum or have some kind of mint to keep their throat from drying out,” he says.

10. They use bunny handlers to prevent knockdowns.

A person dressed as the Easter bunny.
An Easter Bunny makes a young girl's day.
Alex Wong/Getty Images

Any professional bunny knows that having an assistant watching their back is the best way to ensure an appearance goes smoothly. “Your vision is limited and you can’t really look to the left or right,” Rothenberg says. “Having an assistant prevents kids from running up behind you.”

11. They have damaged butts.

In order to ease apprehensive kids, Joseph advocates for his bunnies to squat near a child rather than bend over. “It gets them at a child’s level so they can touch and feel for themselves,” he says. “But a bunny that does a lot of squatting winds up needing their [costume] butts re-sewn. I’ve repaired a lot of them.” Joseph will also invite mothers to sit on the bunny’s lap so fearful children are more likely to approach. “You don’t want to prod the kid,” he says.

12. They’re not just for easter.

While bunny costume season is a fleeting few weeks, companies are happy to roll out their rabbits for other occasions. Once, Ellison sent out a bunny for a customer’s Alice in Wonderland-themed gathering. “The client wanted the White Rabbit, so we dressed up our bunny in a vest and top hat and gave him an over-sized pocket watch. It worked out great.”

This piece originally ran in 2017.

10 Secrets of Brewmasters

Being a brewmaster is about more than just sampling beer and coming up with new recipes. Maintenance and sanitation also play a huge role in the job.
Being a brewmaster is about more than just sampling beer and coming up with new recipes. Maintenance and sanitation also play a huge role in the job.
Stone Brewing

With roughly 7500 craft beer breweries in the United States—a number that continues to grow—it’s clear consumers like their ales and lagers. And as more of these breweries pop up in towns and cities every month, it’s up to brewmasters to constantly produce new beers to satisfy demanding (and evolving) palates, maintain a sterile workspace, and properly operate all the complex machinery that pumps out your favorite IPA. To find out what goes into owning and operating a brewery, Mental Floss spoke with a number of brewmasters about what their days entail. Here’s what they had to say about taste tests, oyster beer, and getting doused in hop sludge.

1. A lot of brewmasters started out as home brewers.

Stone Brewery equipment.
A brew kettle from Stone's Richmond, Virginia, location.
Stone Brewing

While brewmasters sometimes attend college to study chemistry or even specific brewing courses, a fair number get their start in their own homes. “When I started, I would say about 50 percent [were home brewers],” Tom Kehoe, co-owner of Yards Brewing Company in Philadelphia, Pennsylvania, says. This was back when there were only around 649 breweries in the country, according to Kehoe. That number has only grown with time, and now he says as many as 90 percent of current brewers experimented with home brewing before moving on to larger productions.

While home brewing can be a good start, Kehoe says that there’s a limit to how much you can learn in a garage setting. “The basic knowledge of how beer is made is exactly the same. However, good brewing practices need to be learned on site. The environment working in a brewery is a lot different than brewing at home.”

One example? Size. According to Jeremy Moynier, brewmaster of Stone Brewing in San Diego, California, people are surprised when they see the scale of some brewing operations. "A home brewer is used to making a few gallons," Moynier says. "We could be making a 250-barrel batch [at Stone]. Each barrel is 30 gallons."

2. Brewmasters use sound almost as much as taste to evaluate the brewing process.

Brewing equipment from Yards Brewing.
This is just a sample of the brewing equipment employed by Yards.
Yards Brewing

Breweries come in all shapes and sizes, but all of them implement a lot of machinery, stainless steel vats, pumps, and bottling lines to concoct their brews. It becomes a symphony of sorts, according Moynier. And if one instrument sounds off, he can tell.

"You use all of your senses, from taste to sound," he tells Mental Floss. "Breweries are noisy, and there are sounds you get attuned to. If something sounds wrong, you know there’s a problem somewhere. Your senses being in tune are important."

Once, Moynier heard an unusual squeaking noise in the factory. He discovered that the tank that held the crushed malt was backed up, which would eventually ruin the conveyor belts if no one noticed in time. Thankfully, Moynier picked up on that change in noise, and the problem was corrected before the machine required a more expensive repair.

3. Brewmasters are always trying novel flavors. Even oysters.

There’s no shortage of creativity among brewmasters, with breweries constantly experimenting with different flavor profiles, from tea to chocolate to fruit. "There are so many different styles, flavor, and aroma profiles you can hit," Moynier says. "We’re constantly learning about new ingredients.” One that impressed Moynier recently was an oyster stout, a style that was originally billed as a beer that simply paired well with oysters more than a century ago, but has since evolved to include actual oyster meat and stock in modern recipes. This one came from Liberty Station, one of Stone Brewing’s locations in San Diego. "It was pretty fascinating," he says. "They got a real briny, oyster thing going."

4. Sanitation is one of the most important parts of being a brewmaster.

A picture of Stone Brewing's beer equipment.
Stone's barrels hold 30 gallons of beer.
Stone Brewing

The stereotype of brewmasters sipping beer all day and hovering over batches is slightly misguided. According to John Trogner, co-owner with brother Chris of Tröegs Independent Brewing in Hershey, Pennsylvania, most of the job is making sure beer is made in clean conditions. “People usually think you’re sitting around all day dreaming up recipes and tasting beer,” Trogner says. "That’s a very small component. Physical cleaning is probably 80 percent of it. Sanitation is paramount. It’s like a chef keeping a kitchen clean. Workers spend most of their time scrubbing."

Just because the breweries are kept clean doesn't mean the brewmasters are quite as lucky. Depending on the valve and your luck that day, that could sometimes mean an unintentional beer shower for workers. "I’ve taken baths in yeast and beer sludge," Trogner says of his early days, explaining it's a hazard you face when you're opening the valves on the brew tanks.

5. Brewmasters know they're expected to bring beer to most gatherings.

A look at the Tröegs brewery.
Foeders are large wooden vats that age a beer to create a unique flavor profile. It's part of Tröegs's Splinter Cellar, and each foeder was custom made and shipped to the brewery.
Tröegs Independent Brewing

Like any other profession, brewmasters can sometimes be greeted with an expectation that their services and goods are free for friends and relatives to enjoy at gatherings and family events. "If it’s appropriate to bring beer, I will," Kehoe says. "And sometimes when it is not so appropriate. I have brought beer to a business networking breakfast and somehow it turned out to be a great icebreaker. I find that people are disappointed if I don’t have at least some beer at the ready."

6. The job can make you critical of other beers and even food.

Working to perfect beers all day can have an effect on how brewmasters regard other beer options. "I still love beer, but it changes the way you approach it," Moynier says. "You pick out a flaw, and it will bother you. It might ruin your enjoyment. But if you find a beer you really like, it can also make it more enjoyable."

A brewmaster doesn’t just develop a sense of what makes for a good beer; they’re also constantly thinking about what type of food pairs well with certain beers. "It definitely affects the way you taste things," Moynier says. "It’s made me a pickier eater. You’ll think about how food will pair with beer sometimes, where you wouldn’t necessarily think about that before. It made me appreciate how things go together."

7. Brewmasters know names and logos can make or break a beer.

Tröegs Independent Brewing Mad Elf beer is pictured
Tröegs's Mad Elf is one of the most recognizable beers around the holidays.
Tröegs Independent Brewing

With so many beer options, it’s imperative for brewmasters to use marketing as a way of setting up a consumer’s palate before they sample anything. For Tröegs's Haze Charmer, which offers pineapple and grapefruit notes, the brewery went to great lengths to describe how the "haze" of the recipe carries hop oil into the mouth.

"Haze Charmer emerges from a soft, swirling cloud of oats and unmalted wheat. Vigorous dry-hopping adds a second phase of haze, propping up the oils of Citrus and El Dorado," the website description of the beer reads.

"The name is a critical component," Trogner says. "Consumers are getting to know it before they try it."

The right—or wrong—name and design can make all the difference. Trogner promoted a cherry, honey, and chocolate ale around the holidays and called it Mad Elf, with bottles and packaging decked out in cartoon images of a tipsy elf enjoying one too many. It's become a perennial hit.

"It’s a celebration of the holidays," Trogner says. "Mad Elf is kind of part of social webbing, which is nice to hear. Grandmothers come in and buy five or six cases for family coming over for the holidays."

Similar beers with different branding didn't fare as well. "We’ve done beers like Mad Elf out of season and it didn’t have near the fervor or excitement," he says.

8. A brewmaster associates a beer’s personality with color.

Yards Pale Ale is pictured.
Yards's Philadelphia Pale Ale is lighter in color and far more citrusy than an amber lager.
Yards Brewing

According to Kehoe, light and dark beers each give off a distinctive personality trait depending on their color, which comes from the grains used. "To me, the color of the beer is the mood of the beer," he says. "Light color is fluid and exciting; darker [is] slower and more filling and relaxing." Amber is more middle-of-the-road and more versatile. "[It] can be whatever personality that you want to project in the moment."

9. Smells are a big inspiration for new beers.

Don’t think brewmasters develop recipes based just on tasting other beers; it’s more of a multi-sensory experience. Trogner says that most beer ideas come from everyday life. “We’re not sitting around and looking at other types of beer,” he says. “It’s more about an experience, like having an amazing dish at a restaurant. Or you might be hiking and smell something floral in the air, like pine.”

10. Yes, brewmasters sometimes drink early in the morning.

While downing beer is probably not as common an occurrence as you might think, brewmasters are still expected to sample their wares before it goes out for distribution. According to Moynier, those executive samples can happen at odd times of the day depending on schedules.

"Tastings can happen at six in the morning," he says. "We also have structured tasting and daily taste panels to approve beer about to be packaged. Three times a week we have a brewmaster taste panel where we focus on new beers we’re trying out for release or changes to recipes. There’s an executive panel once a month with [Stone's founders Greg Koch and Steve Wagner]."

Or, as Kehoe puts it, “I don’t drink all day, but I do drink every day.”

SECTIONS

arrow
LIVE SMARTER