at a 1.060 OG you're probably fine going with 2 weeks/3 weeks. i will say that although the beer might be carbed up at 2 weeks, if you let it sit for one more week it will be finished and tasting like it should. though i will say that i always take samples when i can. so when i test a beer's gravity before dry-hopping, i just keep what i've tested, refrigerate it, and try it. then before bottling, same procedure. 1 week bottled, take one, refrigerate, then test it. 2 weeks, same thing. then at 3 weeks i'll drink as much as i want. i do this because i like to learn everything i can about making beer and the process it goes through, so i like to see how the flavors develop. when you do this with every beer, then you will know when your beer is ready for mass consumption based on how it tastes.
for anything much bigger i would probably go 3 weeks ferment/3 weeks bottle. if it's really big you could even go longer. you will hear a lot of people say that for your really big ones you need to move it to a secondary because the yeast that has died out will cause off-flavors. this is really pretty much a myth on the homebrew scale. at our scale the only reason to rack to a secondary would be because you want to free up your primary. unless you're making a sour or something like that, that will take months and months to ferment. though anecdotal, i've heard of some people accidentally leaving a beer in primary, on top of the yeast cake, for 6 months. no off-flavors at all.
+1 on planning your next brews. hell if you plan it right, you could just wash this yeast cake, and brew your next beer on the same day you're bottling. this will help you get that magical "pipeline" going, which will help you to be more patient (and worry less) on your future brews. at that point, any time you want to go mess with your fermenting beer, you just go grab a bottle of beer instead!
