99% of the time, you are working with ALE yeast.  Mr. Beer's products use the word "Lager" in some of the names - American Lager, Oktoberfest Lager - that are really Ales.     The wheat beers have a wheat yeast.   The specialty brews, i.e. Craft or Seasonal, sometimes have a unique yeast.
Some recipes will come with a unique yeast, and instructions to use that yeast and ignore the ones under the cap.  If it's a lager, it will tell you to ferment 57 - 62 or so.   For the ales, as Cato says, you want to maintain a 65 degree WORT temperature (not air temperature), at least during peak fermentation.  Fermenting at a 75 degree air temp, which means 80 or high wort temp at peak fermentation, will result in poor tasting beer.