It takes me no more than 1-1.5 hours to bottle a batch of beer. (I always bottle or keg alone- never with a helper). If it took me four hours, I'd have quit brewing long before now.
Some tips: bottles are ALWAYS cleaned when they are emptied. That means pour the beer into a glass, then rinse the bottle very well with hot water until squeeky clean. Set upside down in the dishrack in the sink. No one ever drinks out of a bottle, and they are never left to get grungy. Then, they are put away in the box upside down when they are dry. The equipment is always cleaned when I'm done using it.
So, on bottling day, I take out the clean bottling bucket and the clean bottles. I use a mix of 12 ouncers, 16 ounces (Grolsch) and 22 ounces. I use a vinator and a bottling tree. If the bottles are dusty, I give them a quick hot water rinse. Then I start boiling the priming solution. I turn off the heat and let it cool. I squirt two squirts of star-san into the bottle with the vinator and stick on the bottling tree. This whole process takes less than 10 minutes.
Since my bottling bucket is already clean, I simply rinse it with hot water and inspect it. Then, I add a gallon or so of my sanitizer, put the lid on it and shake it up very well. I open the spigot and drain it out through the bottling wand back into the jug I store my sanitizer in. I sanitize the siphoning gear at the same time, and set it all on a clean papertowel. I have the caps in a bowl, covered with a little sanitizer.
I rack the beer into the bottling bucket and into the priming solution. I then open the dishwasher door, and line up the bottles on it. Fill up each bottle, put up on the island and set a cap on it. Cap those bottles, and refill the dishwasher door. It takes about 3 times of filling/capping to do a batch. Finish capping, and then wash the bottling gear, and the empty fermenter, with oxiclean and water. I take off the spigot and wash it well. Then, I rinse everything well with clean water and put it away. The hardest part for me is putting all the bottles in milk crates and keep it someplace warm until they are carbed up.
When I keg, I do basically the same thing. I clean the keg when it's emptied, so I just have to sanitize the keg and siphoning stuff. I siphon the beer into the keg, and close it up. I seal with a couple of shots of co2 and set it next to the kegerator, and label it. It takes about 20 minutes total.
So, there is a time savings but I like kegging better because of the storage issue. It's alot easier to store 7 kegs than 400 bottles! I still use all of my other stuff, since I do bottle at times, but I got rid of about 300 bottles recently. I have a few bottles of beer in my wine cellar, but not too many.