Best practice is to boil some water for a few minutes to sanitize (tap water- not distilled or RO as bosco mentioned) with NO SUGAR and let it cool to ~105F, and toss your yeast in. Once it looks creamy, you can pitch, but don't wait more than 20 minutes or so. The yeast will probably not foam, but it might, too, either way it's fine.
The reason you don't use sugar is that when you toss your yeast in, for a few seconds/minutes it cannot regulate what crosses its cell walls. By dumping it into sugar you're really stressing out the yeast by filling it with way more sugar than the inside of the yeast would ever have.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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