In case you didn’t realise… eat-in prices are most often higher because of dreaded VAT. Some things are exempt… like milk shake!?! Bit more odd British-ness for you.

I would also like to categorically state that Brown sauce (eg HP or Daddies) is NOT BBQ sauce – it is far superior, and the first and only choice on any fry-up of mine.

Tipping I would say is only kinda expected, but I would say 10% if the staff put in some effort, otherwise less, if any. Be warned tho North Americans – service is generally rubbish over here compared to the USA! Our staff get paid a reasonable (well, minimum) wage – they don’t rely on tips to survive, hence the reduced level of service.

Also beware than going into a pub and getting a decent pint of real ale, it should not be cold. its supposed to be a little below room temperature. Don’t take it back or the bar staff may get offended.

Red meat – my wife often asks for steaks “blue” which is rarer than rare. She almost always has to have them sent back to be done again “just wave it in front of the heat and put it on the plate” is the common instruction. They normally get it right 2nd time round.
We’re kinda like a half way house to Europe – we don’t really litigate so can take chances a bit more

Chocolate – we don’t live in a very hot climate so we don’t need to put large amounts of oil into it, and hence our chocolate tastes significantly better than American chocolate.
We also dont sugar our bread!

I miss my time in Texas tho – the food was truely awesome, even after eating out 1-2 times a day for 6 weeks!!!

There a couple of things I felt compelled to comment on though:

brown sauce isn’t bbq sauce but now you mentioned it, i have no idea wha it is lol.

The biggest different here to abroad is tipping. Generally the service charge is included in the price, so you don’t generally tip everything, though alot of folks tip about 10% anyway in restaurants and stuff. No need to do this in pubs though.

I want to come visit Canada now lol.

I visited some friends in Ottawa a few years ago and had a hell of a job explaining how a roundabout worked.

Drinks: Actually the vast majority of pubs do in fact serve ice and a slice as standard. This is a recent change, however. A few backward little pubs out in the sticks will still serve you a warm beer and if you’re really unluccky you’ll find one that doesn’t even keep Ice behind the bar!

Red meat: All the places I’ve been will accept “medium well” as a valid degree of cooking, Even though I don’t (If it’s not bloody it’s not worth eating)

Coffee: Again, the vast majority of places I’ve been accept the term “black coffee” although you are correct about having to specify black by default. White is the defacto standard here.

Movie Tickets are only seat-assigned if the cinema expects a full house. If they are expecting few viewers then general admission is usually the standard. I’ve only ever had assigned seats a handful of times.

Brown Sauce is not BBQ sauce. Seriously, taste the two, one after the other.

Mustard usually refers to English mustard (the type that can blow your head right off.) If you want dijon mustard you usually have to say “French mustard” and very few places actually have American ‘yellow’ mustard.

Again, salad creme and mayo are two very different things. I beleive the base to salad creme is mayonnaise but the falvours added afterward make it different (and revolting )

Maybe I’ll do a post about recycling…

The only thing I would pick up on is that it’s only really Odeon cinema’s that book specific seats (and the “premium seating” thing is also an Odeon thing so I guess that’s the company that runs your local place. I’m not a fan of them – Cineworld and Vue cinema’s tend to be a lot better (bigger screens/more comfortable seats).

I like that what you think of as ‘normal’ coffee is what we call Americano – kinda makes sense I guess … I wonder what I would have to ask for if I wanted what I consider a normal coffee in America/Canada?

Also interested by your comment on recycling … I agree we’ve got some things right but it’s quite a new thing for most councils so would be interested to know what the, presumably, more experienced Canadians have implemented?