When I lived at home and had toast with my dad, he used to leave it to cool, then put plenty of butter and marmite on it. Something about it not melting and being in globs on the toast that is tasty. I do it every so often, but for full effect you need a lot of butter!
Why do so many hotels serve it cold in a device especially designed to maximise the surface area and speed cooling? Toast racks are the work of the devil.
Virgin trains - stop serving me cold toast, really, just stop it.