I typically (my handful of Belgian brews) use liquid yeast but am planning on using dry yeast for some upcoming beers.
Any special considerations for handling, storing or using dry yeast?
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Keep in the fridge. Hydrate or rehydrate, I don’t care. 
I keep it in the butter tray of my keg fridge.
Proper rehydration before use is a good idea. I pour the dry yeast over 4 oz luke warm water. Leave that 30 min. Stir. Add 3-4 oz wort from the batch. Leave that 30 min. Then pitch.
I have never perceived a benefit with rehydrating dry yeast compared to just sprinking it dry onto your wort. Since it’s easier to sprinkle, I just go that route. You can certainly rehydrate if you like, but I don’t feel that the extra step is necessary.
As far as storage goes, just keep the packets in the fridge. I always keep a couple of packets of US-05, 34/70 and 71B (for meads and ciders) in the fridge at all times for impromptu brewdays.
Dry yeast can even be kept in a freezer because there is no water to rupture the cells.
Do the basic calculations for liquid yeast viability apply to dry yeast?
No. Mr Malty has a dry yeast viability calculator. It is a much slower rate of loss of viability.
Uh huh.
All of my dry yeast is in the freezer.
I keep my dry yeast in my crotch…the local colony can be reused just by simple methods of building the local colony to a pitchable number
Though now that I think about it these yeast are in a somewhat humid and worm environment
Thinking this thread just got derailed…
The time stamp doesn’t lie. You can always tell who is hammered or overtired when they post!