Somewhere on youtube I found a video at some point (or maybe someone posted it here) that was very excellent at explaining this. I didn't find it when I looked just now but I'm sure you can find it if you look hard enough.
Basically it explained that it takes about a week for the sugar to get fermented in the bottle and then another two weeks for that carbonation to actually "infuse" itself in the beer. In that meantime the carbonation is separate from the beer and causing a lot of pressure, so if it were to be opened, the beer would foam. Kind of like opening a beer that's still liquid but very near freezing.
Basically they opened a bottle at like 3 days and it wasn't carbonated, one at 2 weeks and it foamed everywhere, and one after the recommended 3 weeks and it had the right carbonation.
I'm not a veteran, but I think you're fine. Don't think you should put your bottles in the fridge, though. That will stop the carbonation and make you have to wait longer!