As a barista who has worked in a variety of different coffee shops, I am keenly aware of the fact that each coffee shop has a different way of doing things, even though the end products are pretty much the same (leaving out important factors like quality, of course). An americano is still just espresso and hot water, whether you're ordering it at an independent place or a chain. But if you're the sort of person who doesn't feel like making a scene just so you can get your morning fix, here are a few things I've picked up along the way.
1. Drip coffee does not exist.
This is not strictly true, or at least, I don't think it is. They have this thing they call "filter coffee," which is what English friends offer up hesitantly any time an American says "drip coffee." As far as I can tell, however, filter coffee is literally any form of coffee brewing that includes a filter, so that could be anything from an aeropress to a French press and maybe even a real coffee maker. Thus far, the hunt for a coffee maker has felt more like a hunt for snipe, and frankly, I'm not all that committed.
Since I'm rambling, what you're probably more interested in is what you'll get instead, and that would be an americano. Unless you know in advance that you loathe americanos, I think you'll come to enjoy this change. If you think about it, you're giving up what was probably stale, old coffee for two freshly ground, freshly pulled shots of espresso in boiling hot water -- unless you hate the pleasant bitterness of a good crema, there's nothing there that's not to love.
2. The difference between "in" and "out" prices is the VAT (and possibly other factors)
It's not uncommon for someone at home to come in to the shop where I work and ask for a to go cup, even if they're planning to sit down, because they might not finish it and it'll keep their coffee warm longer. But here, when you ask for something to take away, it often means that it falls under different tax rules than if you're staying in. I'm guessing that ordering something to take away if you're planning to sit down is frowned upon, although I haven't really tried it, but do try to be respectful of that distinction when you're ordering. It's usually no more than a few pence, the exception being things like chelsea buns, but then they might be taxed differently so... It's odd, but it's just the way things are.
3. You have to ask for milk.
Most places don't put milk out on the counter, so make sure you ask for it when you're ordering. If you're having it in, they'll probably give you a little pitcher of some sort, and if you're taking it out, they'll put it in for you, so if you're super picky, make sure you specify in advance. Speaking of specifying...
4. Your milk choices are skimmed, semi-skimmed, whole, or soya.
I haven't really interviewed any baristas about this sort of thing, but I've never heard anyone use the word "nonfat" here, and I totally eavesdrop on other people's ordering styles. Wait, scratch that, there was a woman who walked into Caffé Nero once and ordered a "large nonfat latte," but she confirms my theory, because she had to repeat herself three times to be understood.
5. Do read menus, and if you're unsure, ask questions.
Different places have different sizes. Some places only have one size, like Fitzbillies. Some places have odd ways of ordering things, like Hot Numbers. It helps if you read the menu beforehand, but sometimes it's just not that clear.
6. "Macchiato" probably doesn't mean what you think it means. (Inconceivable!)
Okay, so maybe you do actually know this, but traditionally, macchiatos are just espresso with a dollop of foam. Technically, it comes from the Italian for "marked," so Starbucks gets away with using the term because, as anyone knows if they've ordered an iced caramel macchiato, the shots are poured on top, and it creates a distinctive color difference between the top and the bottom. The bottom line: if you're expecting at least 8 ounces of beverage when you order a macchiato, you're going to be disappointed. If, however, you like trying new espresso drinks, there's also the espresso con panna, which is even more fun: espresso with whipped cream on top.
7. At most (all?) places, the staff bus your table.
This one was probably the oddest part for me, being used to Panera culture, but it's expected that you leave your dishes on the table when you're done. They're used to it. They're paid better. I still feel weird about it, but maybe that's just my absurd sensitivity.
Hopefully that helps, and hopefully I haven't just stressed you out by making you think about your coffee experience far more than you usually do. I promise, it's really not stressful, and it can be quite novel, at least until it becomes old hat. If you do feel more comfortable going to Starbucks, then that's cool, but I would recommend trying out the other options while you're here, and if you do go to Starbucks, see if they don't have different specialty drinks from the ones available at home. I once got a dark chocolate raspberry frappuccino in Brasil that was heavenly and definitely not an option in the States.
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