I’m a butter lover. When I was about four I told my grandmother that I loved the jam she used on toast. It wasn’t the jam; it was the real butter. And we always called it “real butter” because my mom only bought margarine. I hate margarine. Once I moved out, I only bought butter from then on.
I find that butter that sits out for more than half a day has a noticeable (to me) decline in flavor. It just doesn’t taste as fresh. So, I always refrigerate it. I’m a slicer. If I’m toasting an English muffin (which I eat more than toast), I’ll put the muffin in the toaster, take the butter out, slice off as many slices (too many) as I’ll need. When the muffin is done toasting, I put the slices on the muffin, then spread it starting with the first muffin to get its butter. Enough time has passed that and the muffin is hot, so it spreads without much fuss.
It works for toast, too. Doesn’t work well for untoasted bread products. In that case, I try to remember to take the butter out of the fridge for a while first, and I still use the slice ahead technique.