Its okay, we've all been there.
Beer yeasts typically will have 75% attenuation. That means they will convert about 75% of the fermentable sugar in your wort to alcohol. There is some variability, some will do as little as 69% and some will do as much as 78%. Then if you have unfermentables, like Carapils, will reduce your apparent attenuation.
Anyway, to check where your specific gravity should end up, you take the part after the decimal, multipy by 0.25, and put it back behind the decimal.
In your case,
O.G. = 1.030
30 * 0.25 = 7.5
Approximate F.G. = 1.008
So unless you used a lot of unfermentables in your beer, you either under attenuated because of your high pitching temperature or your fermentation stuck.
If it is stuck you, first try rocking your carboy to resuspend some of the yeast and get it starting again. I had a stout that stalled out and I had to do this for almost a week to get it to finish.
If that doesn't work, you can try racking to a secondary and drawing some of the yeast off the bottom of the primary while siphoning. Sometimes that is enough to get the fermentation going again.
If that doesn't work, you can try repitching fresh yeast.
If that doesn't work, then maybe it just under attenuated. In that case, you bottle and pray you don't get bombs.