Per person I recommend: One main dish plate, one soup/stew dish, one appetizer plate, and one more plate for anything else you may think of.
That is : 4 plates x 49 people = 196 plates.
In an Italian restaurant, the plates are typically moved by the servers or waitstaff. They carry the plates from the kitchen to the dining area using trays or their hands. Additionally, some restaurants may use carts or trays to transport multiple plates at once.
food, plates, napkins, forks.
heavy plates
$5 washing plates
When the tectonic plates cause earthquake, it creates a crater in earth. This opening can lead to a volcano.
you can serve hot plates in a restaraunt by putting the hot plates on a tray and give the customers their food with a rag over your hand.
Gala Source has a variety of restaurant equipment from table candles to plates to ovens. Their website is galasource.com, their telephone number is 866.966.0111.
It might depend on the type of restaurant you are opening. You are going to need a large selection of saute pans, sauce pans, and roasting pans. You will need cooking utensil, serving utensils and cutlery. You will have to choose plates and glassware. What type of cookware is best is a matter of opinion, but I feel high quality stainless steel is a good option. You can probably find most of what you need at this site: http://www.acitydiscount.com/restaurant-supplies.htm?PPCID=1&link=gen_terms_restaurant-supply&gclid=CM7hvc31oqoCFQEKKgodKE0wqA
You can't, actually. They change as you level your dishes up.
The number of plates needed for a restaurant depends on the seating capacity, menu offerings, and frequency of dishwashing. Generally, restaurants should have enough plates to serve all guests through multiple meal services without running out. It's recommended to have at least 2-3 plates per seat to accommodate various courses and replacements for breakages.
the waiter could do it, but to clear them manually, you just click on the empty plate!~
While the exact number will vary based on type of service and number of covers per hour, a good rule of thumb is about 10% or 20 persons in this case. This number would include servers, bussers, bartenders and hosts/hostesses.