We seem to be in a period of change with respect to the concept of keeping beer on the yeast in Primary Fermentation vessels.
Many of us read the books and magazines. Many of them say "rack to secondary after 7 days."
Even CP's books seem to say that. Keep in mind when they were written. It was right, then.
Now, as Major says, it seems that there's a difference between homebrewing in buckets or carboys (5 or 10 gallon batches) and brewing in massive SS conicals that have additional issues (e.g., turn-around-time, CO2 pressure and Weight) that we homebrewers do not.
The homebrew vets and the recent science support the notion that we homebrewers are gonna be just fine leaving the beers on the yeast for a month or so without deleterious effects, regardless of beer style.
Bottom line: you can have a life--if family duties arise, you can let the beer wait a day, or a week, or a few weeks, without having to worry. To borrow a cliche: It'll all be good!