There is no one-size-fits-all timeline.
The "rule" is that if the gravity doesn't change over 3 days, then it is safe to bottle/keg. That just means that all of the active fermentation is done and the yeast have stopped producing CO2. (bottling before that point can lead to exploding bottles.)
That doesn't mean you have to bottle immediately though. Yeast produce some additional byproducts as they ferment and will continue to clean those up once the sugar supply is exhausted. In a well controlled fermentation, the 3 days between measurements is often enough time for that. Sometimes it can take much longer though.
A good practice is to wait for the gravity to stabilize and then give the beer a taste. If it basically tastes like flat beer, you are ready to go. If there are strong off flavors, give it another week and then taste again.