For how you described the lack of head retention, yes perfectly. It appears lasts for like 30 seconds and is gone. As for the secondary fermentation, everyone has told me that its super important to do. Should I really not bother with it? If so, what styles of beer should I secondary ferment with as opposed to which ones I shouldn't? As for the temperature, my beer got warm during the second week.
Well second week temp spike shouldn't really matter for feusels. What temp was the wort at when you pitched the yeast?
Is it possible the had retention issue is because your glasses aren't well rinsed?
On secondary, there is really one reason to do a secondary and that is if you want to save the yeast from primary and also want to add lots of fruit our dry hops. If you are planing to age a beer for a year before bottling that might be a second reason. But the beer it's fine in primary for better than a month.