If it has cleared enough for you to consider bottling/kegging, then dry hop for a week. Given a normal hop/fruit addition.
Longer if your adding something that will cloud it up, then its up to you, but I would cold crash it before the next step to help clear it.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.