Priming sugar and temperature?

ok well i'm getting ready to bottle, and trying to figure out the correct amount of priming sugar to add to bottling bucket. Seems like standard is 3/4 cup or 4 oz. However, using the priming sugar caluclator it uses the temperature to calculate the sugar. Two things. Is it the temperature you fermented in or the temp you will be storing the brew in. 2. Storing brew at room temp will be @ aprx. 77-79*. Is that acceptable. HIGHER STORAGE TEMP MORE SUGAR?

Temperature the brew is at when you're getting ready to bottle it...

Bottle condition as close to 70F as possible (for 3+ weeks) before chilling for 5-7 days and sampling.

This is all covered in other threads, and probably at least one sticky thread...