If you didn't have sediment in your bottles, then it would be a problem!!
So in other words, sediment is not only normal, it's appropriate. It usually means that your yeast have been multiplying and fermenting, which is a very good thing.
As above, with practice you should be able to pour it and leave all the sediment in about 1/4" (that's 6.35mm for almost everyone else on the planet) of delicious booze.
Personally I think that's a bit optimistic; 7mm max!
This is why I let the beer have 3-7 days after FG is reached to settle out clear or slightly misty before bottling. I get a little dusting of trub/yeast at the bottom of the bottles compacted after a week fridge time.