I agree with BK. Why on earth should a beer take forever to condition, unless one of two things is true- either it was poorly made (and then some flaws MAY condition out), or it is a big "special" beer- like a beer that is oaked or spiced. Sometimes bigger beers (barley wines) or oaked beers need some extra time in the bottle to come together well, similar to fine wine.
But a normal beer at my house is usually kegged at day 10-14, and consumed shortly thereafter. I'd like to think that I don't fall into the "don't care" segment mentioned in the first post- and probably would be able to put my beer against theirs and compare quite favorably. While I'm certainly no expert (only about 350+ batches), I think I wouldn't call myself a "noob" or say that I "wasn't in the know". To insinuate that experienced brewers would know to leave their beer alone for a month (or whatever) is untrue. Most experienced brewers would laugh at the idea of not drinking a beer at 2 weeks in the bottle.
If a beer takes more than a short time to condition, generally it's because it was poorly made. Fresh ingredients, proper yeast pitching rate, proper fermentation schedule, and proper handling mean that most beers should be delicious by day 14-21 from brewday.