I would turn the bottles upside down and then back a couple of times to make sure the yeast is in suspension. And keep the bottles around 68 degrees or so.
Mid 70s to 80 F is fastest and not detrimental as long as you cool them off again as soon as they are fully carbonated.
Duboman, Euge and DM, thanks for the insight. It's a learning experience which is why I'm doing one gallon batches before I jump to anything larger.