For crawfish boils, how do you prefer the crawfish to be served? Trays or Dumped on Table?

I know, another crawfish thread, but it IS that season...

I am curious as to the way that people here prefer their crawfish to be served at a crawfish boil. I've really only seen two methods. Both have pros and cons. Growing up, my family and mostly every boil I went to used method 1 - trays. I'd never seen anyone use method 2 and dump a whole pot of crawfish onto a table(s) until college probably. Now, that's all I do because it's just so much easier. What's your preference, and why? Is one method more traditional than the other. Is there another method that I'm leaving out?

Method 1 - Trays
Once crawfish are done, dump them in an ice chest with a scoop and let people serve themselves (or someone does all the scooping) on individual trays. Vegetables are sometimes kept separate.

Pros
Some people like being able to serve themselves a certain amount of crawfish and fixings.
Crawfish will remain hot if you go back for seconds
You don't have to fight for a spot at a table and can eat from your tray anywhere.

Cons
It takes a while to serve everyone, especially if there's a large crowd
Need to get enough trays for everyone and creates a lot of trash / extra work.

Method 2 - Dumped on Table
Once crawfish are done, dump them with fixings onto tables and it's a free for all.

Pros
The least amount of work for the host / cooker
Creates a more social environment as everyone is sharing
Everyone is served all at once

Cons
If you don't have enough table space, some people may have a hard time getting their fill.
After a while, crawfish and sides get cold
Fixings not always distributed evenly