CHOCOLATE CHIP COOKIE LAB
When we bake chocolate chip cookies, we divide the recipes into three main jobs: creaming the butter and sugars (note that the sugars and butter are at one end of the table), mixing the dry ingredients (flour, baking soda, and salt are at the opposite side of the table), and whisking an egg and vanilla in a prep cup (egg and vanilla are together). Chocolate chips are added last, and are measured out by whoever finishes their job first.
FRENCH TOAST LAB*
We have one person prepping the eggs (crack into a prep bowl one at a time, then place into the batter bowl), one person prepping the rest of the batter (milk, salt, sugar, cinnamon, and vanilla are grouped together), and one person gathering the bread and a l'il chunk o' butter (in the prep cups) for greasing the pan. Note that in addition to the milk jug I also have a large cup of milk set out, so that more than one person can measure at a time; also more than one egg and vanilla container are available.
BREAKFAST SANDWICH LAB*
One person picks up the English muffins and the toaster, one person grabs the sausage and cheese, one person grabs the eggs. For this one I was easily able to create a mirror set up where I had a set of each ingredient on both sides of the table; easier to reach and to share. You'll also see my wonderful copy paper box lids being employed again - we very rarely use toasters, so I keep them together. That way they're not cluttering the kitchens, and I can do a quick inspection of them during clean-up to make sure they don't get shoved into a cabinet with random ingredients splattered on them.
*Click on the starred links to watch my cooking demonstrations on YouTube.