Boy, I rack my wines every 30-45 days if there are lees. I guess that some are only racked 3 or 4 times, some way more.
I'm not sure I understand your question about finings- I know that some people use bentonite in the primary but I've never done that and can't tell you about it.
What I do with all my wines (I'm not talking about grape wines here, just "others") is this: Put in primary loosely covered for 3-5 days stirring every day to break up the cap and give plenty of oxygen. When s.g. reaches 1.020 (more or less), rack to secondary. Thereafter, I rack every 30 to 45 days as long as it's throwing lees. Sometimes it's a lot longer than that if there isn't much sediment. I use campden every other racking, as well as at the beginning of the ferment.
When I'm thinking about bottling, I see if the wines are clear. If they are not clear, I add finings. After the finings do their work, I rack. If after a few more weeks, it's still clear and not throwing sediment, I stablize it. I wait a couple of more weeks. Then, I either bulk age it or sweeten it. Then, bottle after that.
I'm no expert, so I'm sure there are many other ways to do this! Jack Keller has an awesome website: http://winemaking.jackkeller.net/index.asp Scroll all the way to the bottom, and there are tabs to click on. He goes into great detail about stabilizing, racking, etc and that would be way more helpful than I could ever be!