I was in Full Service Food & Beverage, and I while I didn't think much of the role before I came down (I was just "ok" with it), I was extremely satisfied that I had been offered it. I ended up being placed at 'Ohana (ironic, since I'm actually from Hawaii), a pretty great fast-paced location. There's a lot of dynamics in being a restaurant host or hostess, and you can really do a lot more than just seat tables if you want.
Of course, there's a lot of variables too. I think the role in some locations would be pretty sedate and uninteresting (take Grand Floridian Cafe or Yacht Club Galley), while other locations (like Chef Mickey's, and in some cases, my own restaurant) can be very intense and chaotic. That really does apply for a lot of roles, so your mileage could vary.
What was great about my location, and some other locations, is that there is some potential for development and growth, even while you're down on a program. Before I left, I was doing put on a lot of different posts- greeter, seater, assignor, GT, Disney Trainer and even did FOH coordinator once (a sub-role that doesn't really exist at the location) when our managers were unavailable and we had to bring someone in who was foreign to the location. You can definitely wiggle around in your role if you work at it. I did some other things too that were totally outside of my role and my location as part of a cross-u opportunity, which may be something that you could participate in if you want.
But yeah- I thought Full Service Food was a blast.