Back when I started brewing, using a secondary was recommended as the SOP. Today, unless you are doing: 1/ A very high gravity beer ( Barleywine, Quad, RIS,etc.) that needs to age for a few months,
and leaving it on the yeast cake could eventually have negative effects, namely yeast
2/ A beer like a fruit beer where you rack into a secondary to add fruit,
Don't bother with a secondary. There is little to gain, and you run the risk of contamination and certainly oxidation of the beer. So, leave it in the primary until fermentaion has stopped (verify this by checking for consistent htdrometer readings over 2-3 days), and package. When I make a high gravity beer that needs to age, I keg it after fermentation and leave it in the back of my kegerator to age.