I have some for french press:
Preheat it and keep it warm (on top of the espresso machine or wrapped in a towel) while steeping for better extraction.
Let it sit for 30 seconds after plunging and then pour without sloshing to manage sediment.
As far as odd rituals, I have one that I think is unusual... When pouring espresso shots out of the shotglass and into the to-go cup, I swirl once to detach the crema from the glass. Not sure if it helps, but I think I end up with less left behind in the shotglass.