It depends on the beer. I don't bottle, but the process really doesn't change. I don't use a secondary because I think it unnecessary, and don't like to handle my beer any more than is necessary. So for most of my beers I'll ferment (usually about a week), then let the beer sit on the yeast for another week or so (diacetyl rest). Sometimes I'll then cold crash for a few days, before kegging. I leave it in the keg for a week for carbonation and some additional conditioning.
Brody's Brew House
Primary: Empty :(
Seconary: Don't use one, generally
Kegged: Pumpkin Saison, Amber Ale, Scottish Strong Ale
"For a quart of ale is a dish for a king." - Shakespeare