For ultimate crispiness, cutting in half, especially the ones on either side of the pan, is helpful. Sometimes I do. Sometimes I don't. I guess it depends on how picky vs lazy you are. Optimally the press exactly fits the bottom of your cast iron skillet, but that can be hard to do. Most presses are a little smaller.

I also have a bacon pan that holds the bacon up and separated for baking in the oven. It makes wonderful crispy bacon, but takes longer (20-30 minutes). I have two of them. I generally put the bacon slices in every other slot to optimize heat getting to all sides and being extra crispy. For that reason I have two of these pans.