Yeah, but replacing my Fiesta Ware butter dishes is expensive, especially when she breaks a retired color. 
Mostly out, but on hot days it has to go in the fridge or it gets too soft.
Out, but it has to be covered, preferably in crockery vs plastic.
I’d just leave it out on a dedicated plate if we didn’t share the house with Mango The Butter Licking Cat.
You’re not a wacko. Butter takes a goodly while to go rancid. We leave the stick we’re using on the counter by the toaster. If it was going to be out for more than a week, I’d likely refrigerate it, but it never lasts that long. You could always make and use ghee instead. It can be stored on the counter in a jar with a lid almost indefinitely, and has a nice browned flavor to it.
Always out. We have a really pretty potter butter dish. In the summer when it’s really warm we sometimes put it in a bowl because it gets very soft, but we still leave it out.
Fridge in the summer, counter in the winter. If you are my Dad, you keep it in here year round. He loves that butter dish more than anything. It’s my fault. I thought it was ridiculous, he thought it was brilliant. So I got him one.
This.
It lives out and with a pastry brush. So much easier to apply to bagels, toast, etc.
I leave it out for toast in one of those butter crocks that you put in water.
I just don’t have the counter space for a butter dish/keeper. I also don’t really do the toast thing and use it for mostly cooking where it’s not a big deal to cut of a cold piece and let it melt in the dish/pan.
I’d totally keep it on the counter if I did more spreading things with it, though.
In a busier household, on the counter during cooler months and fridge during hotter ones. As it is right now I might take 2-3 months to use a stick of butter so I leave it in the fridge. I have the back up sticks in the freezer.
A stick at a time in the fridge, with the rest in the freezer - it’s easy enough to soften some for the occasional “spreading” application.
Always on the counter until a few years when the ‘spreadable’ butter concept came along. You’ve probably seen it; it is mixed with canola oil (and in the better brands, nothing else but salt). The problem I have always had with it is that it melts after being left out so it has to be kept in the fridge.
I have recently gone back to the butter dish (2 stick version) and the counter top for storing my butter.
It’s great that way.
Bob
On the counter, covered, in a butter dish. Backup butter sticks in the fridge. I tried using a butter keeper for a while, but it was just too much trouble.
I usually keep it in the fridge by the stick, but I’ll cut off a few pieces I know I’ll use in a day or two, or I’ll dump that and wash the dish. I sometimes use Imperial margarine and that always stays on the counter by the stick.
Fridge. I love chunks of cold butter on a hot potato or even toast.
Pretty much what I do but thanks for the tip about the TV.
We don’t go through butter fast enough to leave it out (it goes bad), can’t stand trying to spread cold hard butter, so I concoct DIY spreadable butter which stays in the fridge.
Let’s just say that butter on the counter in Las Vegas in the summer is probably not a wise idea.
We usually keep in fridge, but will take it out to soften up if needed for baking or whatever.
Doesn’t take long to go from hard to soft - and the same goes for butter.