Homebrewers worry a lot about fermentation being complete, which is sometimes justified, but not always. If your beer is a medium gravity or below (~1.050 OG) and fermented under appropriate temps for the chosen yeast strain, it's typically finished fermenting in 5 days.
After that, allow for a couple of days of settling, then it's ready to be cold conditioned and packaged. You can either clarify before bottling (typical), or let it clarify in the bottle - which takes a bit more skill to avoid decanting muck in the glass.
BUT...
The reason homebrewers are cautious is because unlike a pro brewery, which can deeply cold crash in a settling tank and filter out yeast before bottling, we usually cannot. All it takes is a couple of additional gravity points of residual fermentation to create enough extra pressure to risk bottle bombs... especially when sugar priming is also not done with precision.
This is why you'll get lots of different answers to your question. People have different degrees of process rigor, control, knowledge, and risk aversion. It's not that the actual fermentation time differs much between brewers. It's actually pretty quick in most cases.