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I don't think dilution is a good idea. You'll be diluting the sweetness, but also the bitterness and the body, as well as malt and yeast flavour. You'll end up with a watery beer. Very different to a beer that had actually finished 1.016. I'd leave it as is.

If you've properly rehydrated the yeast I don't see what difference the order makes.

Only way to know for sure is to take a gravity reading.

Honestly, I wouldn't worry about efficiency. Yours isn't that low. Your technique seems fine, the water temp is right, just mix well, allow it to settle and then vorlauf and drain. What's important is consistency. If you get a consistent efficiency and are nailing your gravities then your...

You still want some yeast activity after the D rest for a lagering period, so a slow drop is probably better as a sudden crash might make the yeast go to sleep. Going to 50 over a day or so isn't a big deal though, it'll be fine I'd say.

I'd think that, given you have a glass (which conducts heat pretty well) fermenter and only a small amount of fermenting wort, the temperature differential won't be large. 65 F is a good temperature for ales so the previous suggestion of 62-65 for the water is a good one. As said before, you can...

You can, but it's not good practice. You'll be massively over pitching (way too much yeast) and the yeast cake will be full of dead yeast, hop residue and other crap. If you want to reuse yeast you should wash and measure it first so you know your pitching rate. See the yeast washing thread in...

How did you calculate the 1.6% abv without a starting gravity? No water in the airlock won't affect the fermentation, it just slightly defeats the point of the airlock, as air can still move into the fermenter. You should fill the airlock with sanitiser, rather than water.