Michael it looks good. Keep feeding it every 12h and then every 6 hours as it becomes more active. Once it becomes very bubbly you can discard half and feed 50/50 flour and water. You don't have to use a full cup or even half cup per feeding, but just keep the water and flour weight the same. I feed with less to avoid wasting flour, but flour is cheap. As it becomes active sooner, you can discard and feed more often. The starter is ready to use when it becomes active within 2 hours of feeding. That is it gets nice and bubbly and rises about 2" or so in your container. You can also check for readiness by putting a little in water. If it floats, it's ready to be used. From the looks of it, your starter should be ready in the next 2-3 days.
There are many ways of activating, using, and maintaining a starter. Like Parallei and other members, I like to keep my starters in jars. After I use the active starter for making bread/pizza, I'll typically dump out excess starter keeping about 1/4 of jar's worth. I add about 50gm of water, then 50gm of AP flour and stir. Then into the fridge right away. I'll usually use it again within 2-3 days. About 2-3 hours before I want to use it, I take it out and place it on the counter at room temps. It will have risen a bit in the fridge, but will get nice and bubbly again within 3 hours or so. Once it passes the float test I use it. If it doesn't, then give it more time.
Again, this is only the method I use but there are many others out there. In no time, you will develop your own method that fits your schedule.
Let me know if any of that makes sense or if you have other questions.