My suggestion? RDWHAHB. It is probably in the less vigorous portion of the fermentation process. Just let it do it's thing. The yeast aren't quite as active, but they are chewing down the last few gravity points and cleaning up after themselves. This can take a few days. For a beginner, you are going to have the best luck letting it sit 11-18 more days before bottling to get rid of many imperfections you may have and have a great first beer.
If you really want, you can take a gravity sample, then take one in 3 days and see how they compare. This is the only reliable way to know whether fermentation is happening. I wouldn't recommend doing that now, as it is just another way to oxidize your beer and increase risk of infection, and you are most likely fine. Remember, you aren't as important as you think. Yeast are living organisms and know how to eat and crap.
Airlock bubbles are not a reliable gauge of fermentation. It is just a vent. You can have CO2 escape some other way (not perfect seal on lid, etc.), and you can have bubbles come from things besides fermentation (CO2 in solution being disturbed, atmospheric pressure changes, etc.).
