What PSI did you carb at? What's the length of your serving lines? What temp do you keep your kegorator at?? All these factor in and must be properly balanced to get a good pour, so you just have one or more of these factors out of balance.
Also, for future reference, there is a kegging subforum, where this kind of post would get more attention.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Pina Colada Florida Weiss (smoked Pineapple and Coconut Berliner)
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!