From the Bob Barley studio in Orlando, Florida, you're listening to the Diz on Plug.

Hello and welcome to the Diz on Plug roundtable discussion for the week of February 1st,

2012 from Orlando, Florida. I'm your host Pete Werner joined at the table this week by my

good friends, Kathy Werling, Julie Martin, Teresa Eccles, Kevin Close and John Meijai, Walter

Eccles back in the peanut gallery along with Max the intern. In this segment, we are going

to have a discussion about counter service restaurants in the parks, Teresa and Kathy

had gone and checked out a few as part of a segment. They're going to be doing on an ongoing

basis. And John and Kevin, separately, without knowing what Teresa and Kathy were doing,

went out and did like a review of several counter service restaurants in three of the

theme parks, the Magic Kingdom, Epcot and Disney's Hollywood studios. And so we just decided

to kind of combine those segments together into one big counter service segment. So I'm

going to turn it over to you, Kevin, Teresa, Kathy and John.

All right, well, as Pete mentioned, we kind of did this on our own. We didn't really coordinate

it. We probably should have probably made for a better segment. But Kevin and I decided that

what we wanted to do was go out to the theme parks we tried to hit all four, but we only got

to do three and compare similar food types and similar counter service restaurants at the different

theme parks to see what the quality of the food was, pricing wise, what was offered, if one

was better than the other. I'm really Kevin get into specifics of it, but one of the things

we did start to do after the first place was when we found food wasn't so good, we also tried

to find an alternative so that people don't, if you don't want to go to the places that we tried

and that we did not find where the food was that great, there was something else that was the

same price or the same counter service credits through the dining plan that you could use

...