I'm concerned by references to number of days people ferment before lagering. You have to pay attention to your hydrometer, not your calendar. Once the beer gets to about 10 points above expected FG, raise the temp for d-rest and let it ferment out. This especially important if you (like many new-ish lager brewers) don't quite pitch enough yeast and need the temperature bump for your beer to finish off strong.
Adding some fresh yeast at bottling may not be necessary, but it is cheap, easy, and might prevent you from having an undercarbed batch, especially after a long lagering period.