It's generally a fairly free-form lecture. The chef often goes over the recipes we'll be doing, and makes sure our teams understand the assignments. Within about five minutes, we're generally gravitating towards the kitchen. Side towels tucked in. Knives and tools out.
Team checks final division of labor.
Mise en Place for the recipes start. Foodstuffs for the day are gathered. Pots and pans are found. Any specialized equiptment is dug out. Missing items are reported to the chef so that he can go round them up.