I could probably argue with the egg thing, but redman41 covers it fairly well. Problem is, the differing terms are very regional... An over-hard egg in the southern U.S. becomes "over-and-break-it" here in the western U.S.
However, as far as the salad dressings go, you'll find a reasonably consisten stock-in-trade around the country. The top five offerings are Italian (not to be confused with vinegar and oil) Ranch, Blue Cheese, French and Thousand Island. True, each restaurant may have a specialty, but if you hear one or more you have doubts about just ask for them "on the side" in which case each requested dressing will be brought in it's seperate container... (at my local small town restaurant ("The Busy Bee") the waitress, who calls every one "Honey" the entire bottle is set before you). Ask for the house specialty, if they have one.
Plain mayonaisse on salad? "Elmer, prepare the ride 'em out of town rail!"
Welcome to the U.S., by the way!