Size doesn't matter. It's completely up to you to use whatever you want. If you're bottling correctly, the sediment-to-beer ration should stay the same between bottles. That's because by the time you bottle, the beer should have fallen very clear with very little yeast still suspended. That tiny bit of yeast will wake up in the bottle, grow and divide as needed, ferment the priming sugar, then drop to the bottom. You should end up with a very, very thin layer of yeast on the bottom of the bottle regardless of whether you bottle in 330s, 250s, 500s, or whatever. When you get good at pouring your well-conditioned homebrew, you'll leave no more than 1/8" of beer on the bottom of the bottle and get little-to-no yeast in your glass. If you have more than a paper-thin layer of yeast on the bottom, you have some work to do on your process.
All that said, I like to bottle nearly everything in standard US 12 ouncers. They fit nicely in cardboard 6pack carriers that I can give to friends.