From the Bob Barley Studio in Orlando, Florida, you're listening to The Dizz Unplugged.

Well, and welcome to The Dizz Unplugged Roundtable Discussion for the Week of August 29, 2012.

From Orlando, Florida, I'm your host Pete Werner, joined at the table this week by my good friend Sean Thompson.

Teresa Eccles, Julie Martin, Kevin Close, and John Meijai, Dustin West, back on the controls, standing and waving, not realizing he's on a radio show.

What was that? I don't know. I felt natural in this episode.

We are not going to talk about what we were discussing before the show started recording Teresa's body functions.

Instead, we are going to continue this week's theme on dining, and Kevin Close is going to tell us about his impressions of Captain Cook's Counter Service Restaurant at Disney's Polynesian Resort.

So we'll throw it over to you, Kevin.

We went on Sunday, Sunday afternoon about four o'clock. This past Sunday, as a matter of fact, in any time I've ever been in that location, it seemed kind of chaotic.

So I was very surprised that it was almost empty. Really? It was John and I in a handful of other people, and I don't know if Isaac had kept people inside or kept people away or what was going on, but there were empty tables everywhere.

In my opinion, this is really poorly laid out, even with a couple of people in there. There's not really a flow.

But you know, it's like a walkthrough. It's like you're going through there to get someplace else.

It's a very weird setup.

It is a very weird setup.

There are kiosks, LED or touchscreen kiosks, where you order your food, and the menus are up overhead.

And it's very limited. I mean, it's not a huge selection. There is a chicken sandwich, a low-hot pork sandwich,

a third-of-a-pound angus cheeseburger, pork nachos, multi-grain turkey club, grilled cheese sandwich, Caesar salad with chicken, Polynesian Toast salad, and stir-fried noodles with chicken.

If it's those noodles from O'Hana, whole man.

There are all in the $9 range, the $8 to $9 range, except for the fish of the day, which is available after 5 p.m.

So we were there earlier than that, or we would have tried the fish of the day.

We ended up ordering the pork nachos, the one-third of a pound angus cheeseburger.

Whenever we do a quick service restaurant, John feels it's important that we try their cheeseburger.

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