I usually give my newly bottled beers a little shake test and look inside to see if it looks like it's carbonated. If it appears to be that way (no matter how long it's been in the bottles) I refridgerate one and try it a couple hours later.
Usually, as most of us know, it generally takes close to 2 weeks or longer to carb up a decent level. I've done a few dry hopped IPA's in the last 6 months and every time I do one, I swear to god, they carb up in like 4 or 5 days to a seriously good level.
Shun me for trying me bottled beer after 5 days, but if it's carbed up, why not. The question is this: do the hop particles remaining from floating dry hops that sneak into the bottle force carbonation quicker? Seems like it to me, but if anyone could confirm or deny this and why it would be awesome.