brewinhard gives good advice.
Just remember that a lot of pro breweries have compressed processes, and don't leave the beer on the yeast cake for more than a handful of days.
"If it makes good beer, it's a good idea."
They also tend to pitch more yeast than homebrewers do which can accelerate this process.
I also feel that racking to secondary can introduce oxygen and potential infections. Plus I am just lazy so cleaning/sanitizing/racking to a secondary is just simply more work. Better off to go buy another primary fermenter if possible.
There is a debate about the need of a secondary. Its all really just personal preference.
I only use a secondary when im ageing for longer than a month, on oak, or if im dry hopping. Secondary CAN introduce oxygen if your process in not 100%. It CAN introduce infections if your sanitizing is not 100%. BUT If you take all precautions when transferring to secondary you can end up with a clearer beer. And as Tasty always says "A clear beer taste better" If you dont trust your process/equipment and/or really dont want to tie up or clean another fermenter keep it in primary and rack off yeast when your ready.
IPA's i normally transfer to secondary only because i use obscene amounts of dry hops in my beer.
Wheats - I never use them
Ambers - I never use them
Porters/stouts - I never use them (unless im oaking)
With that aside - Let your beer sit for 2 weeks before you ever check gravity. You will be happier with the results and if you already have that date in your mind set you wont rush your fermentation process.