First thing to remember is yeast can't tell time and they don't know what day of the week it is.
Everything you'll read on the beginners books is desgned to give you some basic guidelines and instruction. Don't get hung up on how many days your beer has been fermenting. Instead begin to focus on hitting your numbers. Know your starting gravity and where you want it to finish. Some beers take only 2-3 days to hit terminal gravity. Some may take months or years to fully attenuate i.e. Flanders Red. Also dont worry about leaving your beer in the fermenter for too long. A few extra days or even a few extra weeks or more wont really hurt the beer. Even if the beer looks nice and clear, I promise there are still plenty of yeast cells still in suspention. Give thses little guys a little corn sugar, and they'll carbonate nicely for you. It will help to keep your bottles in a warmer environment as they do their work in the bottle. Make sure to give a little air space around each bottle. Ususally after 2 weeks they're good to go. I usually let bottled beer mature for a good month before chilling down (unless it's a Weizen or similar). I Hope this helps a little.