Well since the thread is about what we brits do I thought the ‘in britain’ part was implied.
(Yes I do mean in britain).
So… no butter/margarine on US sandwiches???
Here if there is bread involved, there is usually butter or margarine involved.
What warm beer? I have yet to see anybody drink or serve warm bear around here.
Nope, we had total control of the toaster and it’s controls. Seemed to be a standard model, nothing special.
Is that true? Wow - that is a **real ** difference across the pond that I’d never appreciated.
On the cold toast issue - my rule is hot buttered for savoury (Marmite or Bovril) cold buttered for sweet (marmalade). Generally have one of each at breakfast 
ps As Si Amigo says, “What warm beer?” Any pub that serves its beer warm should be avoided. Then again, there’s no point drinking beer so cold you can’t taste it!
I am showing my lack of experience of beers here but I believe the better quality beers/ales are good enough that they can be/are served at room-temperature.
Conversely - that serving anything chilled is a way of hiding the bland or unpalateable taste.
The “most” threw me due to parochialism.
Besides sandwiches made with buttered toast (like grilled cheese), I’ve never encountered it and though I would eat a sandwich made with butter, the idea does turn my stomach a little.
The idea of a sandwhich without butter or marge turns my stomach… especially if the sandwich has something moist in it. If there is proof of an Evil God it’s moist bread.
edit: the butter/marge acts as a water-tight protective layer. It adds the right kind of moistness to the whole experience too.
When international travel becomes cheap and instant things will get interesting.
True as long as room temperature is defined as the temperature of a room in England pre-central heating!
And I totally agree about the idea of a sandwich without butter is very strange to me - in fact cheese on toast is about the one example I could think of.
I’ve had warm beers that have tasted better than most cold beers I’ve ever had.
Warm being warmer than a post-central heating pub in windermere on a hot day.
edit: And in response to the bit I snipped from the quote. I often smear butter on top of cheese on toast just after it has begun to melt.
I let it continue melting.
Then smear marmite on it. (thin coating)
<drool>
Tasty ales and comfortable rooms should both be kept around 59F (15C), imo.
Very good lagers can also be drunk at that temp, but imo are much better chilled. It just gives them a crisper taste.
Ales and lagers are both ‘beer’ right?
It was almost certainly ale I had in windermere.
Try Worcester sauce instead. Or mushroom extract. Or both. Double drool.
Thanks to this thread I am currently enjoying a nice slow-release drink of drool.
I think it just means toasted on one side of the bread and left uncooked on the other - as already noted, this isn’t any kind of common thing in England - in the song, I think it’s just there to denote picky eccentricity.
And on toast racks… I’ve only ever seen them in use in hotels - and then it’s probably mostly just a convenient way to carry toast to the table and present it to be easily picked up by the guests.
There is supposedly a purpose to them though - and it’s not to allow the toast to cool completely so that the butter melts.
The purpose of toast racks (and I know I’m right about this, so my post is my cite) is to allow the steam emitted from freshly-cooked toast to escape without turning the toast soggy - if you put the toast flat on a plate straight out of the toaster, condensation will form beneath the slices and they will go limp.
Toast is placed in the toast rack for a few moments to allow the steam to escape - but not so long that it cools completely. It is then buttered - and the butter still melts.
I achieve the same result by toasting two slices of bread and leaning them up against each other (like a little toast tent) for 30 seconds or so.
Of course that’s only one way to do it. But it just happens to be the right way. 
We commoners stack pieces of toast against each other.
When in Belgium a few weeks ago, the hotel toaster was very slow. If you forgot to check your toast, it would burn. Randomly, it wouldn’t toast.
Ales are drank at a warmer temperature than most other beers, but I’d not call them warm.
For sandwiches in the 'States, there’s usually some type of protective barrier on the bread, whether it be butter or mayonnaise. When I’m lazy, or want to cut calories (no mayo), or the butter is rock solid, then I’ll forgo the fat layer, but only if I am to eat the sandwich immediately. Who wants soggy bread?
Finally, toaster ovens only toast one side, unless you flip the bread. Quite good that way, too.
Okay, final finally – I have a toaster recommended by Cook’s Illustrated; it works superbly.
Here, it’s usually mayo that provides said layer. Or ketchup, or oil/vinegar, or some other type of dressing. But not butter.
Not that I’m necessarily opposed to the idea. Butter and jelly is fantastic.
Cellar temperature, which will be slightly lower. 
On the one sided toast quote, were toasters less common in the UK until recently than in the US? I know my family for some reason didn’t have a toaster for years and we used to grill/broil our toast. If you didn’t turn it it would be done on one side. It’s kinda nice that way.