In my experience, there is a difference between fermentation and flavor development. Fermentation is done when the gravity hits FG, flavor development can take quite a bit longer. But there is also a linkage: I find I get the best flavor from the beer if I leave it in the primary until it has dropped clear. After that, depending on the beer, it may need more time lagering or simply aging quietly, but that can happen in the keg or bottles.
Perhaps out of laziness, that means my process has evolved into just leaving the beer undisturbed in the primary for 3-4 weeks, then checking to see if it is clear before transferring. I have no doubt that if I actively monitored the beer I could trim that time and still get good results, but that would interfere with my laziness. And as this is a hobby, and I rarely have to deal with a beer shortage around the house, efficiency is not my primary goal.