Whisky Traditions and Services

Hello,
Let me introduce myself, i'm currently studying hospitality management and for opening my second year i've got to write an important report about a subject related to our First year ending 5 months internship.
As I had the chance to work in a 5 star hotel bar where whisky had a really important role, I decided to write my report about that particular and hugely interesting beverage.
I want to write especially about the different processes during the whisky's service and every single tradition it could bear and transmit.
(Wine service has lots of different steps during its process if the "sommelier" knows his job, from the order to the direct service)

I know it's bit a bit difficult, could be long to answer well and change a lot depending on who is speaking but here is what I'm looking for:

-What a waiter should do and know (from a purist point of view and then from your own point of view) in order to serve the best way possible your whisky from the order to the first drop? (presentation or not, adding water or not, the right glasses, the dishes or the cigars going with it... ect)
I really want to know about all those operations, traditions which could make "drinking and tasting whisky" an even better experience.
every advises, book references, informations, web site, in order to achieve my report is highly highly welcome!
thank a lot in advance

[Islay Peat]

I'd say that if it's a run of the mill scotch, just pouring it is fine, but never add ice or water without checking with the customer.

If it is a more expensive bottle it would be appropriate to show the bottle to the customer when pouring.

Never put scotch in a shot glass and if you don't have specific whisky glasses, ask if a brandy snifter or wine glass will be okay if the customer is having it straight.

Get a set of Glencairn whisky glasses, which have now become the standard, and are more durable than they might appear.