Second, be prepared to admit that what you know is only what you think you know; and that what you think you know is not necessarily correct.
Third, wait for at least 48 hours after pitching before even considering that anything could be wrong.
Fourth, if you don't have any obvious activity after 48 hours, pry open the lid and take a peek. If you see obvious signs of fermentation, close the lid, wait for a few weeks, and try to convince yourself that you worry unnecessarily.
If you don't see any obvious signs of fermentation, sanitize a turkey baster and take a gravity reading. If the gravity has not dropped at all, then you are allowed to become mildly concerned.
If the starter took off, then it is going to start fermenting. It just might take a little while to start, but 36 hours is for too soon to worry about.