After much discussion this morning regarding this with @Stevenski , what started as a joke has now become a pressing question. 
Now... once answered, this led to when to put the butter on. Here in the U.S. butter is put on while the toast is warm. But in Denmark, for instance, butter is applied to the toast once cooled so that it doesn't melt.
And then comes the question of how much butter? Do you use anything else?
Inquiring minds need to know!
Personally, I go for the #11 or # 13 if I'm settling. Certainly not #16 which is basically warmed bread. Or #1 which... let's face it is ossified.
Now when to put the butter on is the next issue. I go both ways... depending on what I'm doing with the toast. If using in a sandwich, I don't want the butter (or mayo) to melt. Or, if having a slice of cheese on it....
But if spreading jam on in the morning, I like it with a thin smear of melted butter.
Of course then there's the issue of calories. And eating the toast dry with the jam....
So... which is it for you? And what do you do to it once toasted?

Now... once answered, this led to when to put the butter on. Here in the U.S. butter is put on while the toast is warm. But in Denmark, for instance, butter is applied to the toast once cooled so that it doesn't melt.
And then comes the question of how much butter? Do you use anything else?
Inquiring minds need to know!
Personally, I go for the #11 or # 13 if I'm settling. Certainly not #16 which is basically warmed bread. Or #1 which... let's face it is ossified.

Now when to put the butter on is the next issue. I go both ways... depending on what I'm doing with the toast. If using in a sandwich, I don't want the butter (or mayo) to melt. Or, if having a slice of cheese on it....
But if spreading jam on in the morning, I like it with a thin smear of melted butter.
Of course then there's the issue of calories. And eating the toast dry with the jam....
So... which is it for you? And what do you do to it once toasted?