While the chef designed the procedures for the kitchen, Jannie trained the entire dining staff.She required they start seven days before the official opening of the restaurant , and the training was set not only to discuss individual roles and learn the menu by heart ,but also to refine the "means" by which she and Doug wanted the restaurant to run .Their approach was to stimulate the senses and calm the nerves .The place was to have energy about it where guests would feel extraordinarily taken care of and yet also feel comfortable enough to sit and relax .Philo wait staff was to be courteous,friendly,professional, and highly knowledgeable about both the food choices and also how to pair those with the appropriate drinks if requested. Jennie's goal was for all guests to be greeted within one minute of sitting down at their table , and for each guest to feel that the wait staff were taking care of only them in the restaurant.