Patience is the hard part. Once you get past that - or just have enough beer otherwise that you don't need to drink the recent stuff straightaway - it's smooth sailing. I think the longest I've let a batch of beer sit around before drinking any of it was about 3 months (a stout)... shortest time I think was 4 weeks (a hefeweizen).
Don't worry if the first batch isn't up to expectations even after letting the greenness age out, it takes practice and trial and error to iron out the bugs. I've certainly had some bum batches in the past couple years, some drinkable but not great, and two that I couldn't stomach due to a major screwup on my part (one of those was like my 30th batch or so - I really messed that one up due to being way too distracted on brewday). Sometimes things just don't work out as planned or go all to hell, but usually you end up with something reasonably decent as long as the methods, ingredients, and recipe is good.