Dry hopping: part of fermentation schedule?

I'm making a dry hopped amber ale and was wondering, when you dry hop, is it part of your allotted fermentation time or is it extra? For instance, I want a 3 week fermentation and a 5 day dry hop. I also want the dry hop to take place in a secondary. So do I primary for 3 weeks, then 5 day dry hop in the secondary, or 16 days for primary and then 5 in the secondary for a total of 3 weeks? Recommendations?

Everybody is going to give you a different answer there. But for me, I will ferment in my primary for the 3 weeks. Then transfer to the secondary and dry hop for the 5 days.

I'm still new, but I would say it depends on how it's fermenting. If you're at your target gravity at 16 days transfer to the secondary and dry hop. Or!... just throw the hops in the primary