What component is typically found in plumbing plans for restaurants to handle waste?

In plumbing plans for restaurants, "WC" stands for water closet, which is a term commonly used to refer to a toilet. Including a water closet in plumbing designs is essential for handling waste efficiently, ensuring that sanitary facilities are available for both staff and customers. The presence of a water closet in the plan aligns with the health and safety regulations required for food service establishments, as proper waste disposal is critical for hygiene and compliance.

While faucets, sinks, and ice machines play important roles in the overall plumbing system of a restaurant, they are not specifically designated for waste disposal. A faucet is used for delivering water, sinks are primarily for washing hands, dishes, or food, and ice machines are designed for producing ice. The water closet is the component specifically designated for managing waste, making it the correct answer in this context.