I won't measure fg three times three days apart. Because that would mean potentially introducing 3x300mg of oxygen to my 1 liter fermenter head space for total of 6 days. It is about 25 times as much oxygen that can be introduced by vigorously shaking air into the wort (a thing that many brewer's avoid doing post fermentation). Instead I just wait until yeast drops, wort clears and no visible bubbles are formed at stable temperature. Then I wait a couple of days for the yeast to clean up things and then either read gravity and bottle or transfer to secondary for dry hopping or cold crashing.
It will be fine to measure, though, if you can do it without introducing air inside the fermenter.