Newbrew12,
There is a lot of personal preference when determining when to rack wine. From during fermentation to three months after the end of fermentation and some people think even longer. Shorter time between racking mean less rick of off-flavor due to autolysis but more exposure to potential contamination, oxygen contact, and seems to slow down active ferments due to leaving a large amount of yeast behind in the primary. Longer time in primary gives more yeast the opportunity to ferment and condition the wine, but too long and the yeast may die and autolyze (rot) which can impart off-flavors to the wine. While I have not personally detected autolysis flavor in my wines, my reading indicates that reaching this stage can take several months, generally in excess of three.
Personally, I like to give the yeast time to clean-up any off-flavor products produced during fermentation so I generally don't rack until fermentation has stopped and has had the opportunity to condition with the yeast for a month or so. If I need a yeast cake for another project, like SkeeterPee, I'll rack at the end of fermentation before the wine has cleared so there is still enough yeast in suspension to clean-up the fermentation and the yeast cake left behind is fresh and ready to tackle another fermentation.
A note: dry yeast pitched directly on the must instead of re-hydrating in water or water plus a re-hydration aid (such as Go-Ferm Protect) will have more dead yeast added at the start of fermentation as less yeast survive when hydrating in must. This is due to the inability of the dried yeast to regulate the materials passing through their cell walls.
As for the Campden Tablets at racking, I've seen people who dose at every racking and those who never dose. I dose at every other racking. So if I dose the must when it is assembled, I'll dose on the even racking (second, fourth, sixth, ect...) and if I assemble a must without them I dose on odd racking (first, third, fifth, ect...). I also dose when adding Potassium Sorbate or Sodium Benzoate for stabilization, and prior to bottling.