Yes to Irish Moss or Whirlfloc in every brew. Only had chill haze on my first batch where I didn't cool it quickly and didn't use the kettle finings.
I've tried Isinglass in a few brews (Kolsch's) and gelatin in one (current IPA). Both worked well if the beer was cold crashed down to mid/upper 30's first. Give it another couple of days cold and most of the yeast drops out in the bottle/keg. Isinglass is very easy. The gelatin took more work to hydrate and mix into solution, but was a tad cheaper. The added bonus of the gelatin is that your yeast forms a jelly in the bottle bottom, so you can pour out almost all of your beer from the bottle.
Primary #1: Empty #2: Black Currant Wine
Secondary #1: Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale IV, Hidden Lake Nut Brown, 2H IPA III