Weird fermenting pattern?

Hi can anyone help?

I know it must get boring answering the same questions but this is the first time I have used a starter to brew.
Anyway here is my situation. I brewed on Friday and pitched my yeast about 10.30 pm at about 18c (64f). I didn't see any fermentation action till Saturday (3pm). It then went vigorously for about 30 hours and then almost seem to stop. I thought maybe I have a stuck fermentation so I checked the gravity this morning and it is at 1.016 from 1.046. Is this too quick of a drop? Should I add more yeast or leave it be for longer?

Sorry for the questions but I am relatively new to brewing.

Nope. All is normal.

Fermentation usually goes pretty quick (depending on recipe). It's the cleaning up afterwards that take the yeast awhile. I usually wait 2-3weeks then bottle/keg at that point. Unless adding fruit or other adjuncts I'd skip secondary all together. This is a matter of opinion as this will surely spark a secondary or no debate. (At least it usually does).

Thanks for the replies. I'll leave it alone lol