PENDLETON - Patrons who visit some Pendleton restaurants during Round-Up week will find things running differently.
The menu items that take more time to prepare are gone. Some restaurant managers do everything they can to speed service and therefore feed more people than normal. That's because there are more people to feed.
Ed Fairbank, owner of Crabby's Underground Saloon said he simplifies his menus.
"We eliminate the lunch buffet and go to a sandwich menu - prime rib sandwiches, hamburgers and that sort of thing," he said. "At dinner time, we eliminate the things that take a longer time to cook, like the filet mignon. And we don't take reservations. It's first-come, first-served."
Pat King, one of the owners of Stetson's House of Prime, said his menu is simplified, too.
"We take a lot of things off so that we can serve as many people as we can," he said, adding that steak and seafood remain on the menu, but baked potatoes, fettuccini and other time-consuming items are eliminated.
"In place of that, we offer mashed potatoes," King said, explaining that by simplifying the menu, and offering salad only, no soup, order-taking and serving are speeded because customers are limited to choosing an entree and a drink.
"We can probably double our output by shortening the menu," said King, whose restaurant is open for dinner beginning at 4:30 p.m.
Jean Perkins, head bartender at The Hut Restaurant and Lounge, said the menu in both the restaurant and the bar are condensed during the Round-Up.
"You can't run a full menu when you've got that many people," she said, noting that both the restaurant and bar menus are cut in half. "We cover all the bases, fish, steak, sandwiches, and there's no bottled beer, just draft, and in plastic cups, no glass."
Larry Anderson at the Main Street Diner said he, too, takes the time-consuming items off of the menu, such as his "world famous parmesan taco, triple-decker clubs and BLTs." In their place, he said, he serves a barbecued-beef sandwich.
The Main Street Diner's breakfast menu changes, too.
"In the morning, we go from hash browns to cubed home fries, because they cook up quicker," he said.
Anderson said trimming the menu probably doubles the number of people the restaurant can handle.
"It makes it a lot easier for take-out, too," he said. "We do a lot of take-out, especially for the vendors during Round-Up, because they can't necessarily be gone from their booths very long. They come in, place their orders, then come back and pick them up."