I make fondue regularly and have found these hints helpful.
You can serve the same wine you use to make the fondue. It will go very well and I know you would never cook with a wine you wouldn’t drink, right?
DO NOT cut your bread, rip it. Hand ripped bread looks better and all the irregular surfaces hold onto the cheese much better.
Toast half your bread for variety. I find putting the ripped bread on a baking sheet at 400 deg for a couple minutes, just until the surface is a little crusty but has not browned at all, makes for better dipping and better texture.
Oh, and mnemosyne, I always heard that if a woman dropped something in the pot she had to kiss the host (presumed to be male, these are old rules), while if a man dropped something in he had to buy a bottle of wine for the table.
Also, I love to overdo things and have a cheese fondue appetizer followed by a meat in oil fundue course followed by chocolate fondue for dessert. For most people this is too much though and most probably I have encountered would prefer to have either cheese fondue or chocolate dessert fondue, but not both in the same evening.
Oh, and use Gruyer and Emmentaller. I find they work well together. You may want to make a small test batch first to make sure it is not at all salty tasting. I have found that with some of the cheeses I can get here the final product comes out way too salty though I have added none.
Good luck, hope it all turns out.